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Archive for February, 2016

Export the whole store, not just the products

Posted on: February 27th, 2016 by Francorp No Comments

Franchising as a tool to bring homegrown brands to mainstream markets 

By Sherill Quintana, President, Oryspa

Fifteen years ago, I was making candles and practicing aromatherapy. I wanted to stay home for my firstborn while earning my keeps. I didn’t know that those simple chores made me into an accidental entrepreneur.

I never planned to be an entrepreneur. In fact, I was looking forward to going back to development work when my baby can already be partly taken cared of by a nanny. But, I wasn’t able to find an available nanny. So with the help of a sturdy baby car seat, I brought my son with me to bazaars in Ateneo and Miriam College. Then and there, I realized that entrepreneurship is a good fit for mommies.

After 10 years and three more children, the business still had no projections and not much of a system. It had its ups and downs. I ran it like my household. Later on, I learned that most micro entrepreneurs like me were losing opportunities to build an empire and touch more lives by missing the business systems in place.

For several years, we were supplying different spas in the country using virgin coconut oil, grape seed, almond oils as carrier oils. However, without a differentiating factor, my products tended to drown during price wars.

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In 2008, during one of the mandatory product development sessions with the Department of Trade and Industry, I stumbled upon rice bran. Locally known as “darak,” rice bran is a byproduct of rice production, which is usually fed to hogs. Aside from the high nutrition content of its oil, it has a high smoke point and is highly absorbed by the skin. I already knew then that producing spa products would be a breeze in using rice bran.

Our story is filled with strings of failures and short successes. I was inspired by the fast failure theory in design engineering –the faster you fail, the better chances you have of getting nearer to success. From this theory, ORYSPA (Oryza sativa or rice for the spa like “food for the soul”) was born.

Initially intended to produce spa products, we expanded to personal care. Knowing we are the only rice bran based spa products in the country, we had to expand it quite dramatically to propel the brand and ward off copycats. The first ORYSPA store in 2010 was an instant success that gave us a full ROI in eight months. This paved the way for the much needed confidence and faith by a micro entrepreneur like me back then.

I knew that the business had a good proposition, so I had to plan out and be able to see high volume production, store operations, expansions, branding, systems integration and –later on–franchising. These were concepts that were mostly alien to a micro entrepreneur.

Other businesses in our industry chose direct selling and distribution as a way to expand. ORYSPA chose franchising. How will you be able to sell through franchising? You can ask help from the experts. Be a learner but stand proud of your own knowledge.

I had to make an overhaul, a review of what I had been doing for the past years and why my business style won’t work with current “concept discovery.” So I had to come up with strategies for a business restart.

I reviewed client feedback and listened to consumer pulse regarding which products are in need. Studies show that there is an increasing consciousness about the carcinogenic or cancerous effect of chemical-laden topical products and that alternative organic products prove to be more in demand in sustaining a healthy lifestyle. ORYSPA focused on offering products to address this.

In theory, when you start a business, you have to study what the customers want. This wasn’t the case for our business. We decided to create our market when there seemed to be none. Based on my own needs –a working mother of four who is busy all the time but wants to be pampered in a spa, I discovered that there a lot of other mothers who are in the same predicament. We can somehow induce the market. ORYSPA’s tagline “bringing the spa products into your homes” was created.

As the entrepreneur, you have to create your brand’s DNA and be its own ambassador. Hence, an overhaul of oneself is needed. A myopic leader has no place in building the brand because an entrepreneur has to see what lies beyond him/her. As the cliché goes, “you cannot give what you don’t have.” Take your business, your concept very personally. Stash it inside your heart and let it occupy your mind and your dreams.

I remember Francorp and A.S. Louken’s brand building workshops that I attended. There were only eight participating companies. I knew I was surrounded by established and mainstream brands. But, the founders were emotional in defending their concepts. In fact, some even cried. Developing the vision and mission of your business is a personal exercise as an entrepreneur. This is how you create your brand DNA. No one will be able to exactly copy your concept because it was born from your being. Your business should be a reflection of yourself. The more you truly know your core, the stronger your business concept will be.

The business concept goes into fruition by building a support system. In our case, we started to first hire people for roles I was not able to fulfill. Delegation followed.

When I create a new product concept, the guiding premise is that no one should have already done it exactly as I am imagining it. If there is a norm, challenge yourself to imagine the opposite. In business, it pays to be deviant.

In one of those branding sessions, I was advised to remove the word “Filipino brand” from my vision because the Philippines is not well known for health and wellness products. However, I deem that during the initial brand building process, it’s like I am building a house with one post missing because my motivation lies in being known as a Filipino brand.” We retained “Filipino” in our vision. And we will just evolve as we go along. Changing the culture of your business changes your game.

Franchising as a tool for expansion paved the way for an SME (small/medium entrepreneur) like us. By selling your concept and the whole store, you not only make use of the funds available from franchisees but you also build a team of people ready to propel the brand and realize the vision with you. Make the business also profitable for them and avoid making the relationship self-serving. When you make it profitable for your franchisees, you create a web of people ready to protect your own brand’s interests.

With the ASEAN integration affecting the business landscape, franchising can pave the way for an SME. Our ASEAN neighbors are reviewing the Philippine market potential, experimenting on concepts and bringing their homegrown brands into our country. This means that we can do the same.  It is mandatory for us to level up and compete. Let us show our government and country that to be able to have a strong base of entrepreneurs, we need to be able to build homegrown brands wherein production and employment provision creates wealth locally.

Export the whole store, the whole concept instead of the products alone. This is how we strengthen our Filipino brand in the international playing field.

Proudly developed by Francorp Philippines & its team of Franchise Consultants and Certified Franchise Executives. To learn more about how to franchise your business both in the Philippines and internationally, contact a Francorp franchise consultant or take a free franchisability quiz.

 

Slammin’ Mini Burgers + Fries + Dipsand Frittery: The Perfect Franchise Mix

Posted on: February 20th, 2016 by Francorp No Comments

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Hamburgers and French fries are the perfect combination. The same is true when investing in franchises that offer compatible benefits.

Slammin’ Burgerswhich opened in 2013 was the brainchild ofhusband-and-wife team Patrick and MonetteDy, ayoung couple whose careers began in advertising and branding.  It was an offshoot of the then Slammer Burgers kiosk which first opened in 2004 at Glorietta 4 Food Choices. At that time, at the height of the popularity of fastfood chainsand at the onset of an emerging gourmet burger market, Patrick and Monette were looking into a business venture that could be at the crossroads of all these food evolutions. Thus, they positioned Slammer Burgers as a value-for-money gourmet mini-burger and Belgian Fries joint, the first of its kind in the Philippines.

With their background, it wasn’t hard for them to open a food business successfully. They grew to 12 branches and managed to educate the taste of Filipinos for the “American slider burgers” which was relatively a new thing back then. 12 outlets later as well as a decade of changing lifestyles, sophistication in food tastes, and the internet and mobile phone revolution, it was time for brand evolution. Enter a fresher, hipper, and younger slider burger concept – the Slammin’ Mini Burgers + Fries + Dips.

It takes quite getting used to especially since Filipinos are accustomed to the standard American big burger or those well-loved localburgers. But Slammin’Mini Burgers proved that not all burgers are created equal and size doesn’t matter. At Slammin’, the star of the house are SLIDERS –  double small hamburger patties served in small buns packed with gourmet flavors, premium quality 100% beef chuck, and fun fixins like Belgian fries served in cones andwaffle friesmatched with your favorite dips or toppings — all good for sharing at veryaffordable prices. Wide choices also set this burger joint apart. It offers “sidekick” combos of chicken wings, chicken nuggets, and fish n chips all with finger lickin’ goodness.

Today, Slammin’ ísin the hippest mainstream metro locations –Promenade Greenhills, Trinoma, Market! Market!, Ayala Terraces, Robinsons Magnolia, and more opening soon as it embarks on franchising. For a franchise fee of only P200,000inclusive of a P950,000 investment, you can own a dream business of an established all American burger joint!

And to make it more fun, the Slammin’, put in one more appetizing addition to the equation, by introducing yet another food innovation – FRITTERY – which specializes in 100% Imported Belgian Fries made from European Bintje potatoes. Fritteryfries are quite buzzed about for its premium superior taste especially when topped with signature gourmet dips and dash. It also offers the Brat, a 100% pure meat sausage sandwich that comes with unlimited choice toppings. FRITTERY’s first branch is located in Promenade Greenhills and to open soon near Trinoma Cinema.With a franchise fee of only P150,000 that is part of a P760k turnkey package, more FRITTERY branches will be also be seen all over the metro.

Young adults, students, teenagers, kids, families, barkadas, bloggers even, are all raving about Slammin’ Mini Burgers + Fries + Dipsand Frittery combined the quality food and service which keeps them coming back.The vision of this young company, run by young spirits, to be the No. 1 sliders burger brand in Asia, is a slammin’ victory that is waiting to happen.

Franchise inquiries are welcome at 0917-5199986 orpatrick.dy55@gmail.com andmacy.gdy@gmail.com

Proudly developed by Francorp Philippines & its team of Franchise Consultants and Certified Franchise Executives. To learn more about how to franchise your business both in the Philippines and internationally, contact a Francorp franchise consultant or take a free franchisability quiz.

 

A REGIONAL CONFECTIONERY FRANCHISE WITHOUT RIVAL

Posted on: February 13th, 2016 by Francorp No Comments

Back in 1977, it was just a dainty confection made by Trinidad Teves Sagarbarria for family and friends who wanted something indulgent but had no time to make it themselves.  Sans Rival , the Filipinos to-die for  favorite dessert,  and the shop that bears its name has come a long way since.

The growth was slow and easy, like the acacias that line the boulevard of Dumaguete City, just steps  away from the  landmark  home of “Trining”  as she was fondly called.  Perhaps, that’s how institutions are made. In Dumaguete City, Sans Rival Cakes and Pastries is as much an institution as centenarians like Silliman University, St. Paul University, and the boulevard – obligatory stops for visitors, venerable sites for the locals.

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With sans rival and silvanas – their house specialties  leading the way, SANS RIVAL CAKES AND PASTRIES has over the years  honed and   perfected their skills in churning delectable homebaked creations. It has stayed true to the founder’s vision of making excellence the cornerstone of their products, using only the best ingredients available for the best taste possible.  Thus, the attention and following it gets.

Today,  a family-owned company  with an expanded cakes and pastry line, a bistro at their ancestral home ,  an outlet at Robinsons Place Dumaguete,   and another forthcoming at Robinsons  Galleria Cebu,  SANS RIVAL CAKES AND PASTRIES  stands ready to take the next step forward….franchising.

The company  is  confident  that SANS RIVAL CAKES AND PASTRIES  has the credibility, track record,  and after thirty eight years , has built up great products  with a strong brand identity and recognition  that  have value in the eyes of the customer.

Meaning “without rival”, the word SANS RIVAL  has  become  what Trinidad Teves Sagarbarria  produced in her lifetime,  a truly unrivalled legacy  of  treasured cakes and  pastries .

Proudly developed by Francorp Philippines & its team of Franchise Consultants and Certified Franchise Executives. To learn more about how to franchise your business both in the Philippines and internationally, join the How to Franchise Your Business Seminar or take a free franchisability quiz.

From the Food Basket of Mindanao to the World via Franchising

Posted on: February 6th, 2016 by Francorp No Comments

A simple request for good, clean food by the customers of a retail outlet in Bukidnon sparked the opening of a carinderia-style fast food that quickly established an enviable reputation for serving delicious, high quality, and affordable meals.

After six years of successful operations, in 2011, it was renamed as “Roy’s Bistro”. The new concept sought to embark on a mission to cater to the growing needs of families in the area seeking a comfortable venue where pleasant memories are created over plates of really good food. Having upgraded to a fast casual dining style, highlighted by a new and exciting menu, Roy’s Bistro leveled up to more upscale interiors and still retaining the brand of customer service they are famous for. Roy’s Bistro was so positively received that branches in Malaybalay and Cagayan de Oro were opened within a few years. A loyal and ever expanding customer base consisting of students, senior citizens, professionals, business owners, and politicians was just as quickly built up.

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Roy’s Bistro now Franchise across the Philippines

Today, Roy’s Bistro is truly living up to its motto of “Good Food, Tastes Good.” Better than good, they are committed to spreading the Roy’s Bistro goodness nationwide through franchising! Since 2011, it has been dispersing to key cities in Mindanao using the tried and tested success formula: sumptuous yet affordable food, great ambiance, and exemplary service. With expansion in mind, Roy’s Bistro has been adopting a simple yet reliable operational system fit for franchising growth. Because Roy’s Bistro has always valued people and relationships, they are committed to help franchisees through a solid support system that will ensure their franchise success.

Interested franchisees can email ranniemy@yahoo.com.

Proudly developed by Francorp Philippines & its team of Franchise Consultants and Certified Franchise Executives. To learn more about how to franchise your business both in the Philippines and internationally, contact a Francorp franchise consultant or take a free franchisability quiz.