These days, breakfast feels like a surprise gift. You wake up, step outside, and everywhere you look, people are selling food. "Nasi uduk? Got it. Chicken porridge? Plenty. Lontong sayur? Take your pick." That’s the vibe of a morning stroll in my neighborhood.
Back when I was a kid in the village, things were so different.
Mornings had their own unique rhythm. The smell of cooking filled the air, smoke rising from every kitchen. Moms were busy preparing meals, and kids would wake up not because of alarms, but because of the clatter of pots and pans. Breakfast wasn’t just about food; it was a sacred moment of togetherness.
But now? Well, life changes. People are busier than ever. By 7 AM, everyone’s rushing off to work. Who has time to cook? Especially after staying up late binge-watching dramas or playing games. So, the easiest solution is to buy breakfast. Just step outside, pick the closest stall, pay up, and maybe even eat on the go.
This has become a golden opportunity for those with sharp eyes.
Breakfast is now a thriving business. People who can cook well aren’t wasting time—they’re opening small food stalls.
In my neighborhood, the streets are alive with breakfast vendors every morning. From nasi uduk, nasi kuning, and lontong sayur to chicken porridge, these local dishes bring a smile to every sleepy taste bud.
Their small kiosks or pushcarts are always buzzing.
People line up, rubbing their eyes from lingering sleepiness, yet determined to get their breakfast fix. And oddly enough, food bought outside often tastes better. Maybe it’s because we’re hungry, or maybe it’s because of the secret ingredient: the stories of hard work behind every plate.
But the truth is, starting a breakfast business isn’t as easy as it seems. It takes extra effort, often more than we realize.
Just imagine: while others are still dreaming peacefully under their blankets, they’re already out shopping for ingredients. Vegetables, spices, everything picked carefully, one by one. And after that? Don’t think it’s time to relax. All those ingredients need to be washed, chopped, prepared, and the seasonings mixed with love.
By 2 a.m., their kitchen is already buzzing. While the world is still in darkness, they’re already sweating. Cooking to fill the stomachs of people who aren’t even awake yet. It’s not an easy job, especially in the beginning. The body needs time to adjust to the reversed schedule.
Usually, they "steal" some sleep in the afternoon, after all the food is sold and customers have left. But as the wise say: where there’s effort, there’s a way. As long as the results are satisfying, all those sacrifices feel lighter.
And isn’t that just how life works? Sometimes we have to wake up earlier, work harder, to stand taller.