Tin Hao
FRANCHISE OPPORTUNITIES
Some available locations for Franchise are as follows:
1. Laguna
2. Novaliches
3. Paranaque
Opportunities exists in many areas of the Philippines. Please contact us at info@tinhaodimsum.com to find out more.
Ask us about FRANCHISING OPPORTUNITIES!
This year’s trade show will not be like any other we have staged before. The 9th Filipino Franchise Show will run for four days instead of just three days, which was the case in the previous trade shows we have held. We will also be occupying two exhibit halls this time to accommodate more proven successful franchisers, as well as new and promising brands belonging to the food, retail and service industries.
The 9th Filipino Franchise Show is indeed rich with opportunities for aspiring entrepreneurs and seasoned businessmen in search of the right venture, and also for established companies wanting to grow their business through franchising.
http://www.franchiseshowphilippines.com/
TINHAO DIMSUM FEATURED:
ENTREPRENEUR MAGAZINE MAY 2010
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Best of the buns
By Ye Jun ,Beijing Weekend
Updated: 2004-05-21 15:34
 Baozi, still a staple of Beijingers, dates back almost 1,800 years. |
Baozi, a steamed filled bun, is such a common food in China that most of us take it for granted and don’t particularly look out for it when dining in restaurants.
Yet in Beijing, the variety and quality of the food can satisfy even the fussiest gourmet.
It is said that the history of baozi dates back to the Three Kingdoms period (220-280). Zhuge Liang (181-234), a military strategist of the time, was on an expedition to far South China when his army caught a plague. The incarnation of wisdom in Chinese history, he invented this foodstuff shaped as a human head and made of flour and pork and beef to offer as a sacrifice and then as food to cure the soldiers’ plague.
The food, called mantou (flour head), became a typical food of the Chinese people.
In some parts of southern China, for example Shanghai, steamed bread, either with stuffing or not, is still called mantou. But in the north, people started to call stuffed buns baozi, with bao meaning “wrapping.”
Baozi became popular partly with the help of some legendary brand names such as Goubuli and Chenshazi in Tianjin.
These business legends became established in the late Qing Dynasty (1644-1911). Their success stories, together with the good, simple food, have become part of Chinese food culture.
Apart from these northern Chinese-style baozi, southern Chinese-style baozi is also widely available in the capital.
While the northern style is salty, southern style is slightly sweet and sometimes both sweet and salty. The representative of southern-style baozi is meigancai (a dried pickled vegetable) stuffing.
Jiasan Guantang (soup) baozi is another famous variation from Xi’an. This is made of beef and has soup in it.
Beijing has its own baozi legends. Xisi Baozi Restaurant, for example, has been established for almost a century. The small restaurant is only 38 square metres but sells 12,000 yuan (US$1,446) worth of baozi a day.
It is not uncommon to see people queuing up to be served.
The secret of its success is sticking to a strict choice and preparation of material and traditional cooking procedures, according to Ni Yurong, the restaurant’s manager for the past 20 years.
Ni said the correct procedure involves the proportion of ingredients in the stuffing, time of steaming, making of the wrap and even the sequence of seasonings added.
The fame of Xisi Baozi Restaurant is largely nostalgic. Baozi, with its meat stuffing, was a better quality food for many Chinese people in poorer times.
In spite of all the restaurants’ efforts, the great variety of food styles nowadays makes baozi too simple to dominate the dinner table. But it is good enough as an alternative to your familiar food once in a while.
Source: http://www.chinadaily.net/english/doc/2004-05/21/content_332721.htm
Existing locations are available for franchise in the following areas:
- Dau, Pampanga
- San Pablo, Laguna
Please contact us at (632) 571-7341 for further information.
Two More Outlets To Open
To serve the interests of our growing customer network, we will be opening two more locations to serve you better! Within the months of February and March of 2010 you will be able to see us at newly built Puregold – Paco and Puregold – Fairview locations!! This will put our store count to 40 stores! Should you have any questions regarding franchising, please click the “Contact Us” link or email us at info@tinhaodimsum.com.
Ready For Franchising
A business partnership gone sour paved the way for this company to create its own brand name, and reap the rewards of hard work and persistence.
After 14 years of developing its products and brand, Tin Hao Dimsum is finally ready to open its doors to franchisees. Though there are already many stories about accidental entrepreneurs each with a unique combo of sometimes amusing, often amazing, details, and though Tin Hao Dimsum’s is not exactly a tale, it is remarkable as well.
In the 80s, Quirino and Elizabeth Tan decided to pack their bags and set out for Vancouver, BC Canada. To facilitate their immigration papers, they had to show proof of investments, so they decided to acquire a small bakery serving both Asian and European baked goods and pastries. With no entrepreneurial background, but forced to make the stint work out, Mr. Tan relied on wife Elizabeth’s passion for creating great tasting food and just willed himself to learn to be a businessman.
Soon their products, and most especially their siopao, started to gain popularity among patrons of different races in Vancouver. When the family decided to relocate to the Philippines in 1995, they decided to just concentrate on food manufacturing and wholesaling their siopao and siomai. That was when they established EST Dimsum Master Food Company, and shook hands to be the exclusive supplier for a major convenience store chain based in Metro Manila.
The thing with verbal agreements is, one has no way to make the other party honor the agreement. Suddenly, their business partner started getting from other suppliers, not honoring their “exclusivity clause” anymore. Without a major client to supply to, the Tans had to think hard about their next move if they were to continue doing business.
Bravely, they made their choice: they would go into retailing. Thus, in 2000, the family switched to retailing under their own brand, Tin Hao Dimsum, and established their first store in Star Mall, Mandaluyong City in 2001. In fact, they wanted to locate their store in other malls, but they were rejected because theirs was an unknown brand.
“Now we have 28 stores, going on 31 since we have just signed up for 3 more locations. We have also expanded our product lines to include five variants of rice meals, three kinds of siomai, five types of siopao, soup and black gulaman,” the son Tyrone Tan, who officially came on board in 2008 as Business Development Officer, proudly shares. Prior to that, he had been providing inputs on the business even while he was still finishing his studies in Canada and while he held a job in China for two years. “We learned that the potential in retail is greater than just supplying, so we started to grow the business,” Tyrone continues, well aware that the setback the business encountered with the convenience store chain proved to be a blessing in disguise.
Next step: franchising
It was Elizabeth, now the General Manager and whose forte is production, who first thought about opening the business to franchising, since she got so inspired while attending many seminars about growing one?s business. Still, it was a collective decision to have Tyrone take care of finalizing the plans, of course still with the guidance of Mr. Tan who sits as President of the company.
According to Tyrone, they are now finalizing the manual that will guide the company’s franchise operations with the help of Philippine Franchise Guru Armando “Butch” Bartolome of GMB Franchise Developers.
“We are now doing the final touches and in October we will start franchising. We just want to make sure that everything is done right and the business will be sustainable. We know that if the systems are not done correctly, the business will just suffer eventually, and our franchisees will also be affected,” Tyrone said.
Based on their initial computation, Tyrone said the franchise package for a basic set up would cost around P315,000 inclusive of the franchise fee, equipment, and signage. Franchisees are expected to recoup their investments in 18 months or less.
Tin Hao expects to get about 10 to 15 franchisees per year. It will also continue putting up company-owned outlets. Right now, all the stores belong to the company. It is set to open 18 more branches before the year ends as the company already secured the lease agreements for these locations. Tan said they are thinking of just handing over some of these branches to future franchisees.
To support its rapid expansion, Tin Hao is also putting up another commissary that can supply the requirements of 50 more stores.
In the operations manual, Tan said the most important requirement for franchisees is they should be willing to go hands-on. “This is like self-employment with the addition of entrepreneurial spirit.”
He said the business is already a proven concept in the Philippine market. The products, he added, are no longer considered a fad because they have been accepted as regular snacks for Filipinos.
“We have the type of food that are affordable, high quality and can really satisfy the hunger of the customers. We maintain a low price even if we don’t use preservatives and extenders,” he said. Also, only its buchi is deep-fried. All the other products are either steamed or simmered in soy sauce so they are healthy foods as well.
Tin Hao’s main office is located at Mandaluyong City, Metro Manila. It can be reached through (632)7159171
http://www.entrepreneur.com.ph/features/article/tin-hao-dimsum-ready-for-franchising
