HISTORY OF SIOPAO

Siopao or baozi is 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.

SIOPAO IN THE PHILIPPINES

• It came from a tale of triumph by a Chinese immigrant named Ma Mon Luk. 

•Heartbroken, Ma Mon Luk decided to quit his teaching job and traveled to the Philippines in 1918.

How toasted siopao was made?

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.

WELLA

DINDO

“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 families.” 

• IDEA GENERATION

• IDEA SCREENING• CONCEPT

DEVELOPMENT

• MARKET STRATEGY

• FEASIBILITY STUDY

• PRODUCT DESIGN

• TEST MARKETING

• MARKET ENTRY

PRODUCT DEVELOPMENT

IDEA GENERATION

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 it’s their first time to eat toasted siopao and they really liked its taste.

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

IDEA SCREENING

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.

CONCEPT DEVELOPMENT

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.

MARKET STRATEGY

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

Daddy’s Toasted Siopao first branch located in Gen. Trias, Cavite.

MARKET STRATEGY

FEASIBILITY STUDY

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 STUDY

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

PRODUCT DESIGN

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. That’s why she decided to call it Daddy’s 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.

TEST MARKETING

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.

BIRTH

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, Daddy’s 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.

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

GROWTH

• 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.

• 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