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Siopao or baoziis

a staple food in
China that dates
back to almost
1,800 years, about
three kingdom
periods (220-280)
ago.

HISTORY OF SIOPAO

Zhuge
Liang
(181-234),
the
military strategist at that time,
invented this food which is to be
offered as a sacrifice to the gods
for healing. They are buns shaped
like human heads and are made of
flour stuffed with meat filling.

HISTORY OF SIOPAO

It came from a tale of triumph


by a Chinese immigrant
namedMa Mon Luk.
Heartbroken,Ma Mon
Lukdecided to quit his
teaching job and traveled to
the Philippines in 1918.

SIOPAO IN THE PHILIPPINES

No one can really claim to have


invented the recipe of this Bikolano
dumpling. According to stories, the
steamed siopao were accidentally
baked in a local bakery in Naga
which is the 3N Bakery.

How toasted siopao was made?

WELL
A

DIND
O

Our toasted siopao is a product of


courage to venture into something new
and is inspired by unfailing optimism &
determination to bring fresh toasted
siopao
experience
to
curious
and
conservative
taste
of
more
Filipino

P
R
O
D
U
CT
D
E
V
EL
O
P
M
E
N
T

IDEA GENERATION
IDEA SCREENING
CONCEPT DEVELOPMENT

MARKET STRATEGY
FEASIBILITY STUDY
PRODUCT DESIGN
TEST MARKETING
MARKET ENTRY

The business idea came during a


holiday in Bicol. Indo (Dindo) recalls
they were traveling, when they pulled
over for some snacks in front of a
bakery. He says that its their first
time to eat toasted siopao and they
really liked its taste.

IDEA GENERATION

So they asked the owner of the bakery


if the toasted siopao was for franchise,
unfortunately, the owner disagree. Indo
and Wella decided to bring the business
idea of toasted siopao to their
hometown of General Trias in Cavite
just the same since the toasted siopao
was nothing like in Cavite yet.

IDEA GENERATION

Wella Ricafrente says they have no


exact idea about the business they
wanted to venture into so they visited
other toasted siopao establishments to
compare the taste and the texture of
the mantao or the bun. She added that
by knowing the customers personal
needs, they are able to give them what
they really want.

IDEA

When they returned from that trip, they


immediately set their selves to take the
big break in entrepreneurship. Carreon
and Ricafrente started acquiring the skills
and knowledge of putting up a food
business by doing research, attending
food expos, and seeking advice from food
industry players.

CONCEPT

Tejero Commercial Plaza,


Gen.Trias, Cavite,the first target
business location, which is a city
and a with large market people.
Consumers got curious about
the product.
Free Tasting

MARKET STRATEGY

Daddys
Toasted
Siopao first
branch
located in
Gen. Trias,
Cavite.

MARKET STRATEGY

Strength:
They were personally overwhelmed
by the product because they
experienced and enjoyed the taste of
it and good location of the business.
Passion and dedication to move
forward
Risk taking

FEASIBILITY

Weakness: Inadequate knowledge


in starting up a baking business.

Opportunity:
They were the first seller of toasted
siopao in Cavite.
Belief in experimental branding

Threats: Increase in market


competition

FEASIBILITY

Product:
Used original shape of traditional
siopao.
Made with soft and fluffy toasted
bread stuffed with marinated lean
pork shoulder slowly cooked in
sweet and salty asado sauce.

PRODUCT DESIGN

Use of electric mixer in mixing


and turning of the dough to reach
its consistency.
Served hot and fresh straight from
the oven.

PRODUCT DESIGN

Brand
name

As to the name of the product, Wella says that it


is tribute to her boyfriend Dindo.Wella was a
single mom since Dindo came to her life. She
also added that when her ex-boyfreind left, her
son Bruns was to young and it was Dindo who
stood beside him and guided him as his father.
Thats why she decided to call it Daddys

Toasted Siopao.

PRODUCT DESIGN

Packaging
Single Purchase of
toasted siopao comes in
a paper bag.
Per dozen purchase were
packed in a box with
violet ribbon.

PRODUCT DESIGN

Owners did not conducted a formal


test marketing instead they made
samples to their friends and
relatives to know if they are
capable of launching their product
to a larger market.

TEST MARKETING

MARKET ENTRY
After a series of hands-on learning
and hard work, the couple were
able operate a chain of successful
outlets in no time, producing a
fresh and delightful toasted siopao
made with their own recipe.

BIRTH

On September 09,2013, Daddys


Toasted Siopao opened its very first
batch in Tejero Commercial Plaza,
General Trias, Cavite. With a very
little marketing effort, the branch
was soon filled with inquisitive
customers lining up to get a taste
of this new found discovery.

BIRTH

On that day, the couple just


expecting 5,000 profit but it went
three times higher. Wella says,
they made 17,000 profit on that
day.

BIRTH

After just a month, the couple were


able to put their second outlet which
is located in Imus Cavite on October
30 and their third outlet at Bacoor
City, Cavite on January 27, 2014.
That was also the time they started
considering franchising inquiries.

GROWTH

They were also able to establish


the
brand
through
online
marketing and through harnessing
the power of the social media.
They now have 53 franchised and
11 company-owned outlets across
Luzon.

GROWTH

Each store now produces atleast


3,240 pieces of toasted siopao from
72 kilograms of mixture every day.
This is sold out every day and
sometimes the production goes as
high as 108 kilos during paydays
and weekends.

GROWTH

Recognized as the Most Outstanding


Toasted Siopao Manufacturer (National)

GROWTH