BUSINESS PLAN

1. 1. A. BUSINESS NAME
2. 2. B. NAME OF PRODUCT
3. 3. EXECUTIVE SUMMARY Our business plan aims to satisfy the needs and wants of the
people who will buy our products. Our products has its special ingredients that will give our
consumers nutrition that their body need. It is also cheap that can afford easily by our
consumers.
4. 4. DESCRIPTION Siomai, is the best Asian food found in Asia. It has lot of variations like
pork, beef, shrimp, and shark’s fin siomai. Taste this and you’re in a heaven of siomai
because of its flavor. Taste this yummy dish that can never forget.
5. 5. D. COST OF MATERIAL Fixed Cost Unit Quantity Unit cost Total amount Toothpick box 6
P15.oo P90.00 Siomai plate paper pack 5 P15.00/50pcs P75.00 Tong Unit 3 P20.00 P60.00
Electric Steamer Unit 1 P750.00 P750.00 2.5 ml. Sauce cup pcs. 200 0.34 P68.00 Sauce
container Unit 2 P35.00 P70.00 Extension wire Unit 1 P180.00 P180.00 Tissue Pack 1
P80.00 P80.00 Total Fixed cost 219 P1095.34 P1293.00
6. 6. E. VARIABLE COST Variable Cost Unit Quantity Unit cost Total amount Siomai (already
made) pack 7 P50.00/pack P350.00 Soy Sauce pack 8 P7.00/pack P56.00 Calamansi pcs.
75 P2.00/pc. P150.00 Garlic pcs. 10 P5.00/pc. P50.00 Chilli pcs. 15 P2.00/pc. P30.00 Total
variable Cost 115 P60.00 P636.00 Miscellaneous P471.00
7. 7. F. CAPITAL SHARE Capital share Percent% Capital Owner's Dante Pioquinto Jr. 20%
P480.00 Ace Estabillo 20% P480.00 John ChristianSacedor 20% P480.00 John Kenneth
Halili 20% P480.00 Ronel Vilar 20% P480.00 Total 100% P2400.00
8. 8. MISSION To serve great tasting food, bringing the joy of eating to everyone.
9. 9. VISION By instilling the business goal in achieving success, enhancing the ways and
means of expanding the capability of competing assertively in the industry.
10. 10. BUSINESS PROBLEM We know that siomai is one of the best and common street food
today. The common problems that our business may encounter, is the climate change. We
know changing weather may cause less people who can be our prospective customers. And
also some siomai product are too expensive to buy but our siomai is cheaper and healthier
than other siomai.
11. 11. GOALS/PRINCIPLES To test the business, we should focus on the goals of our business
to easily gain the trust of our customers. These our the goals of our business 1. To earn
more money 2. To help people to be healthy 3. To hopefully be competitive here in the
Philippines
12. 12. DEMAND AT THE PRODUCT Demand is an economic principle that describes a
consumer's desire and willingness to pay a price for a specific good or service. Demand
refers to how much (quantity) of a product or service is desired by buyers. The quantity
demanded is the amount of a product people are willing to buy at a certain price; the
relationship between price and quantity demanded is known as the demand relationship.
13. 13. BUSINESS MODEL Capabilities Supply chain Cost Partners Value Proposition Customer
relationship Customer Satisfaction Distribution Channel Revenues Success or Failure
14. 14. PERSONAL DETAILS
15. 15. Dante Pioquinto His an open-minded, friendly and resourceful leader with a sound and
optimistic outlook on all things in life. He posses an excellent ability to motivate others,
coupled with the ability to communicate comfortably at all levels, therefore ensuring an
excellent working environment for all members of the team to perform at their bests.
16. 16. Ace Estabillo He is mature, positive and hardworking individual, who always strives to
achieve the highest standard possible, at any given task. He posses good communication
skills and have the ability and experience to relate to a wide range of people. I enjoy learning
new things.
17. 17. John Cristian Sacedor He is an energetic, ambitious person who has developed a mature
and responsible approach to any task that he undertake, or situation that he presented with.
18. 18. Ronnel Villar He is a confident person who relishes challenges and working under
pressure. My greatest strengths are my research, communication and writing skills.
19. 19. Kenneth Halili He is an loyal, talented and caring person who loves making a difference
into the lives of children. I am open- minded, patient and supportive towards other people.
20. 20. TARGET MARKET Our target market is our school. The students of our school with the
age between 13-18 yrs. Old. We will introduce our business to our fellow students by serving
them our product and giving them the satisfaction that they want. In case our business will be
successful inside our school. We plan to expand our business in our barangay and near by
communities.
21. 21. Social/Consumer behavior The target market will be the students, faculty members and
other employee working in the school building. Primarily the market that will be quite
consistent with regards to their capacity to pay and the modes of going out and have a
break. The target market of Mr. Siomai may be composed of 50%of the population in the
school. With the unweaving trend of the siomai industry the consumers are even more
becoming aware of the continued changes in lifestyle of the target market
22. 22. A. RESEARCH AND ANALYSIS III. Marketing Plan
23. 23. 1. MARKET SIZE 3000 2500 1000 1500 2000 0 The figure shows that the total
population of the school is 2800. We made a survey of asking some students if they are
willing to avail our product. And base to our survey we found out 900 of them are interested
because of the nutrition and benefits they can get in our product.
24. 24. 2. MARKET DISTRIBUTION Students Nearby Communities School Faculties others
35%15% 30% 20% The figure above shows the total population in the school and how we
distribute our product to the customer and to the market. Our first priority are the students
because they have the 35% of the population. Second is the near by communities with 30%
the teachers that have the 20% of the population and lastly others have 15% of the
population.
25. 25. 3. COMPETITION/MARKET SHARE competitors market share target market Competitor
A 40% 30% Competitor B 60% 45% Mr. Siomai 25% Our business targets to capture is the
15% for the market share of Competitor A and 10% of Competitor B, a total of 25%.
26. 26. PROJECTED DEMAND As you can see in our projected demand the 30% of the
students in grade 7 avail our siomai in our fist year, also 30% of 2nd yr. students want our
product. 30% of the students in 3rd yr. avail our product and 30% of 4th yr. students will buy
our product. In our second year we have a new product also 30% of the students from grade
7 to 4th yr. avail our product. In our third year we presented new product siomai ball and
35% of the students avail our product and also he have a 500 person who avail our product
came from others. year product grade 7 2nd Yr. 3rd yr. 4th yr. others 1 siomai 250 200 250
200 2 fried siomai 350 250 300 250 3 siomai ball 450 300 350 300 600
27. 27. PROJECTED SALES Year 1 Year 2 Year 3 900x10=9000 1150x15=17250
2000x25=50000
28. 28. IV. PRODUCTION AND TECHNICAL PLAN
29. 29. A. PRODUCT DESCRIPTION Mr. siomai unlike the other products of the same kind, our
siomai contains unique characteristics that the other product don’t have. Our product
contains nutrition's that help our customers to be ready to their daily living. Mr. siomai has its
different choices we have fish and pork flavor of siomai. It has protein, vitamins that helps the
body in everyday life.
30. 30. B. OPERATING STRATEGIES We can make our product a hit by promoting our product
by giving free samples and flyers for the discounts. C. CRITICAL RISKS There are many risk
inherent in this business. The most critical risks is the customer’s changing taste. Of course
customers taste often changes they wanted to try something new that suits their flavor. And
people nowadays afraid to taste new brand the tend to patronize the brand they had been
using quite a long time than to try new products.
31. 31. EXPANSION OF THE TARGET MARKET If we succeed in this business, selling it to the
students and in our barangay, our group plan to upgrade our selling skills and we will product
to other communities and cities.
32. 32. Strength The trend of siomai is in peak. Our location is desirable for our target market.
Weakness Too much existing competitors.  Lack of personnel popularity Opportunities
The siomai business industry is in the climax of its career right now. Making the trend to be
very appealing for the Filipino market who are easily enticed by current trends in food and
beverages industry Threats The trend of the siomai business may decline in a short period
of time so we only have a certain time to set our standards and make ourselves known to the
Filipino market. As you can see in the figure above, it shows the possible strengths,
weakness, opportunities and threats that our business could encounter SWOT ANALYSIS
33. 33. D. MARKETING STRATEGIES  Having an attractive design is a must  Discounts -in
our opening date we are giving discounts to our costumers. Less 5.00 pesos in every order.
 Advertising - we are using fliers to introduce our product.
34. 34. ORGANIZATIONAL PLAN School canteen Team leader Production personnel Staffs
Marketing personnel Finance personnel
35. 35.  A team leader or team lead is someone (or in certain cases there may be multiple
team leaders) who provides guidance, instruction, direction and leadership to a group of
other individuals for the purpose of achieving a key result or group of aligned results. 
Marketing personnel are people who deal with product marketing.  Production personnel in
charge of all the materials needed in the production. Also liable in the technical necessities of
the business  Finance personnel in charge of auditing and accounting  School canteen
serves as our business partner  Staff in charge of selling products at the school canteen
36. 36. WORK FLOW Making product Planning Completion of ingredients Food Test Pass
Production Selling Product Fail The operation will start in planning followed by production
including the completion of ingredients, In making the product we held food test (pass of fail).
If our food testing get failed we will start from the start. And if our food test will pass next is
we sell the product and evaluation of work.
37. 37. PERFORMANCE TARGET indication Year 1 Year 2 Year 3 Staff 2 staff per department
3 staff per department 4 staff per department Production Siomai Fried siomai Sioamia ball
Sales We will sell it inside the school using school canteen. We will sell it inside the school
and on nearby communities We will sell it in the whole city. In our 1st yr. of operation we
would be selling siomai inside the school canteen. In our 2nd yr. of operation we would be
selling fried siomai inside the school and nearby communities. In our 3rd. Yr. of operation we
would be selling all of our product and the new product, siomai ball in the whole city.
38. 38. V. SUSTAINABILITY
39. 39. FINANCIAL PLAN As we invested in our business we learned that as we produce more
products the more we earn our profit and our capital had brought back to us and increase
more. But as the business get more popular also our target market will grow and the
potential that we see in a risk to be a big hit in the industry all over the country.
40. 40. PRODUCT/INGRIDIENTS Unit Price Quantity Total amount FIXED COST Toothpick
P15.oo 6 P90.00 Siomai plate paper P15.00/50pcs 5 P75.00 Tong P20.00 3 P60.00 Electric
Steamer P750.00 1 P750.00 2.5 ml. Sauce cup 0.34 200 P68.00 Sauce container P35.00 2
P70.00 Extension wire P180.00 1 P180.00 Tissue P80.00 1 P80.00 Total Fixed cost
P1293.00 VARIABLE COST Siomai (already made) P50.00/pack 7 P350.00 Soy Sauce
P7.00/pack 8 P56.00 Calamansi P2.00/pc. 75 P150.00 Garlic P5.00/pc. 10 P50.00 Chilli
P2.00/pc. 15 P30.00 Total variable Cost P636.00 Advertising Ink Printing P100.00 1 P100.00
Bond paper P158.00 1 RIM P158.00 Total Advertising cost P258.00 Miscellaneous P471.00
Total Production cost P2738.00 TOTAL COST OF PRODUCTION
41. 41. MONTHLY PROJECTED COST AND REVENUE October November December January
February March Monthly revenue 10,000 10,000 10,000 10,000 10,000 10,000 Cost 636 636
636 636 636 636 Projected net profit 9,364 9,364 9,364 9,364 9,364 9,364 April May June
 July August September Total 10,000 10,000 10,000 10,000 10,000 10,000 120,000 636 636
636 636 636 636 7,632 9,364 9,364 9,364 9,364 9,364 9,364 112,368
42. 42. CAPITAL SHARE AND PROFIT SHARE Owners Capita Share (in php) % Share Profit
Share (in php) Dante Pioquinto P 480.00 20% 480,000 Ace Estabillo P 480.00 20% 480,000
John Cristian Sacedor P 480.00 20% 480,000 Ronnel Villar P 480.00 20% 480,000 Kenneth
Halili P 480.00 20% 480,000 Total P 2400.00 100% 2,880,000 After the first year of
operation, it is expected that each satke or hold will receive a certain amount based on the
percentage of the capital share as seen above.
43. 43. INCOME STATEMENT Mr. Siomai Income Statement For Year end period September
2012 Total Sales P378,000 Less: Operating Expense Ingridients/Raw materials 1,929.00
Packaging 15,000 Miscellaneous Fee 471 17, 400 Net Profit P 306,600
44. 44. SOCIAL IMPACT  A.LONG TERM DESIRED OUTCOME We envisioned after one or
two years operation we could establish strong business with products that give nutrients to
the customers. We desired to be strong leading producer of healthy siomai. There are so
many siomai that have chemicals and preservatives that have bad effect in our health 
B.SOCIAL IMPACT FROM EACH ACTIVITY We become more socially active after the
business. Our vision and mission statements make us more determined to continue our
business. We become close to our customers though our marketing activities. Our product
offers a very nourishing and delicious siomai that is attainable by the average level of
population.
45. 45. CAPITAL OF CAPITAL SOURCES Mr. Siomai Costing Projected volume Daily Daily
Revenue Projected Volume Monthly Monthly Revenue Projected Volume yearly Yearly
Siomai p/pcs. P500 12,000 pcs P 120,000 mark-up 50 pcs. 1,000 pcs. P10,000 P2/pc Selling
Price P10/pc 1st Year operation: 2nd Year Operation:
46. 46.  Mix everything together except the prawns Add Prawns to Ground pork mixture
Making a circle with your thumb and index finger pack a wonton wrapper and flatten bottom
on plate  Steam for approximately 10 minutes  Voila! Siomai
47. 47. FLYERS
48. 48. ADDENDUM
49. 49. A. SURVEY SHEETS A B C D E Service Price Cups Cleanliness Color Taste Over all
Rating They will rate us using this sheet A is the highest grade and e is the poor grade that
they can give in our services.
50. 50. B. MONITORING AND EVALUATION We will conduct a monitoring process to our
business to know that all workers that we pay are working and also we will conduct a survey
to evaluate the quality of our product. The survey sheets will give there is a meeting.
Business Mentor and Team Leader Monitoring evaluation Business Mentor and Team
Leader Investors Distribution of Survey sheets
51. 51. BUSINESS LOGO
There is popular saying that you can learn about a country’s culture by eating its food.
While street food may not be entirely representative of Philippine culture, it does give
you insights on how Filipinos value their resources. The best street food ideas in the
Philippines are simple creations but are rich in history and meaning.

When money was tight, Filipinos had to find ways to stretch the budget by maximizing
whatever was available. Nothing was wasted; every part of the animal was used. Deep
frying was the preferred method of cooking. It was cheap, simple and reusable. Thus
street food was the response to the basic need to eat. Eventually, it gave people a
source of livelihood as well.

The sauces reflect traditional Asian taste: sweet, sour, spicy and savory, to fit every
preference. Food presentation is non-existent. Street food is skewered on a stick,
stuffed in a plastic cup or poured in a bowl. Street food in the Philippines is all about the
tastefulness of simple food and the beauty in its convenience.

Before you could only find street food along the side streets and corners of the most
densely populated cities. Makeshift food stalls or mobile food carts are hastily set up
with a few plastic tables and chairs on the wayside. Lunchtime crowds were composed
mostly of blue-collar workers; people who work in construction, the traffic aide, public
utility drivers and students subsisting on street food to save up on tuition.

Today street food can be found in commercial centers, popular food markets and re-
imagined in some of the fanciest and most expensive fine dining restaurants. There are
fast foods franchising concepts that feature street foods. Instead of the humble mobile
food cart, we now have street food prepared and served from grandiose and
sophisticated food trucks.

Why the resurgence of interest in street food?

It Resonates With Everyone. It doesn’t matter who you are; what clothes you wear,
where you live and if you drive a car or take public transportation. Tough times affect
everyone. And you still have to eat.

Street food remains affordable. You can get an order of siomai (dumplings) with rice
and sago gulaman (tapioca pearls with sweetened gelatin) juice for 40 Pesos. That’s a
complete meal for under One Dollar! How about a plate of beef tapa (sweetened beef
jerky) with fried rice, egg, and relish for 85 Pesos?

Nowadays, you can see office workers in their long sleeved shirt and tie, dress pants
and blouse eating alongside blue collar workers in a fabricated food stall.

A friend of mine who underwent hard times when his business collapsed existed on
street food for three years until he recovered financially. Although he could afford to eat
steak every day of the week now, he still eats at his favorite street food corner store as
a constant reminder of the struggles he went through.
It is Prepared Fast and Served Conveniently. The resurgence in street food reflects
the fast pace of life in the city. Commuters just eat what they can grab on their way to
work or a meeting.

Traffic has grown worse in the metropolis that if you don’t get something to eat while
you still have a chance, you will get hungry the rest of the day.

You can find street food stalls near the MRT stations. And the faulty conditions of the
MRT have translated to big business for these food stalls!

It Has Become Socially Acceptable to Eat Street Food. Over the last few years,
Philippine street food has been featured in various television and Internet videos.

Popular travel and leisure shows such as “Bizarre Foods with Andrew Zimmern” and
“Street Food Around the World with Ishay Golan” regularly feature Philippine street
food.

Recently, speed eating champion, Furious Pete visited the Philippines to document his
experience eating Philippine cuisine especially the “Balut”.
Probably the fastest growing street food type franchise in the market. There are siomai
food stalls everywhere!

You can find them on the MRT station, inside the malls, in schools and the food courts
of commercial buildings. Filipinos love siomai because they taste great, convenient to
eat and very affordable. 28 Pesos can get you 4-5 pieces of steamed pork siomai with
chili garlic and soy sauce.

Siomai is easy to make, and the cost of producing them is very low. The incidence of
wastage is very low because these are steamed only when the initial batch is running
down.

Siomai that has not been sold can be deep fried or frozen then served with noodle soup
or fried rice the following day.

There isn’t much you can do to make siomai interesting because it’s a simple dish and
many varieties are already available in the market. The differentiator could be of the
sauces that you use and the type of chili garlic. The best one I have tried uses crispy
and spicy chili garlic which goes well with the drink of choice: sago gulaman.

5. Fish Balls
If there were a singular dish that best represents Philippine street food, it would be fish
balls.

I first had fish balls in grade school, and I continue to have them when I have a chance
or if a craving sets in. Whether the taste for a fish ball is in our DNA or not, the fish ball
is a snack you could have any day of the week.

There is no difference between the fish ball of one vendor over the other. Some will
make it crispier than another, but the taste is the same.

The battle seems to be in the sauces they use. The one I frequent has a semi-sweet
sauce which I prefer. But lately, I’ve enjoyed fish balls with spicy vinegar. There are also
squid balls and chicken balls. The vendor I patronize also sells kikiam which is rolled
pork meat that is steamed them deep fried.

Fish balls are no longer skewered because some customers “double dip” sauce which
can be unsanitary.

But this is street food which will always find a market wherever it is located.
Kuya Chito’s Takuyaki: The Balls that
Roared
When Edgino “Chito” Bogayong asked his estranged wife Junith to join him in managing his fledgling food
cart business in 2001, he didn’t realize it was the start of better things for them and their relationship.
Kuya Chito (as we his brothers & sisters at the PREX Church Ministry call him) was selling Takuyaki (a
Japanese delicacy formed in a ball with vegetable fillings drizzled with chicken or fish flakes and topped with mayo)
in food carts at leading shopping centers in General Santos City and South Cotabato.
From a mere initial capitalization of P40,000 borrowed from friends in 1996, he has expanded his
business from one to three outlets by 2001.

Although sales was quite good, he felt something was amiss.

“Sales of my takuyaki balls have somehow plateaued,” he recalls. “I knew that my balls could perform
better than this. Repeat orders were not that frequent as before. Finally, I tried asking around.”
He got a common reply. Most of those who have tried it liked it knowing it was healthy for them but were
not so taken by the taste.
“Somehow I had to adjust the flavor to suit the Pinoy taste,” he explains.

This was when he remembered that his wife who was then running her own Video Rental business in the
nearby municipality of Polomolok is a good cook who used to prepare savory dishes for them when they
were still together.Maybe she could help him out in this aspect.
Luckily, Junith at that time was also thinking of giving up her shop in view of the entry of big newcomers
from Manila. When Chito appeared at her doorstep with a peace offering and the request to help him out,
she agreed albeit cautiously.
She laughs at the memory. “My husband has tried venturing into a couple of business, all of which failed
in the end. But by some means, I couldn’t refuse him on this one even though we were on trial
separation. I felt just then that the takuyaki holds a lot of promise. I just had to look for the correct blend of
flavors, which was my forte being trained to cook since my childhood by my Waray parents.”
Finally, after a series of experiments in the kitchen of Chito’s rented room along downtown Papaya Street,
and numerous taste tests conducted among the lodgers in the same compound, she finally came up with
the right mix.

This eventually turned the tables for Kuya Chito’s Takuyaki.

Word got around that the new Takuyaki was tastier, sweeter and tangier somehow getting the approval of
more people.
This enabled Chito to open up another branch at the Gaisano Mall OF GenSan and then another one
in Koronadal. The balls were really hitting their mark.
Ultimately, franchise inquiries from interested parties started pouring in.

In 2003, their first franchise outlet in Cagayan de Oro opened at the Lim Ket Kai Center.
At around this time, Chito and Junith have moved back in again, together with their two daughters.
The couple’s foray into franchising was another lucky stroke.

“In 2004, months after we opened our first franchise in CDO, we still held off adding more. We first
evaluated our situation and although the franchise was doing great as expected, we stopped and asked
this question- could we do it ourselves?” recalls Junith.
Sensing that expansion was really inevitable but with their hands full, they turned to an expert,
the Rudolph Kotik Franchise Consultancy.
This is when the balls really started rolling non-stop.

From only 3 outlets in 2001, the couple now has 36 outlets scattered all over the country, including 13 in
Metro Manila and 5 in Cebu, all franchises.

Chito says, “My goal is that within 2 ½ years, I should have opened 80 outlets in Luzon. That’s an
average of 3 outlets a month.”
Not a far-fetched idea considering that he is about to open 20 more outlets in the Metro Manila alone not
including the rest of Luzon (Baguio, etc.) till end of this year in addition to the ones recently opened at
Robinson’s Galleria, Market! Market! and SM North, among others.

Currently, Junith takes charge of Production overseeing things at their commissaries in Gen. Santos and
in Metro Manila. A few years back, she opened “Kakanin Atbp.” putting into good use her fondness for
cooking native delicacies which used to help tide them over during the early days of their marriage.
Chito for his part handles the Marketing, Planning and Research and Development.

Their two teenage daughters have also joined the fray, helping their parents during their free time. Eldest
daughter Ehlaiza, 20 who just graduated in Marketing at the Notre Dame of Dadiangas University enjoys
her supervisory role to the hilt, checking their outlets within the Socsargen Area.
Younger daughter Eugeremi prefers to help out in the operation of their stall at the KCC Mall of
Gensan while entertaining customers waiting for their orders.
“The fact that this business have helped reconcile their mother and I and have greatly improved our lives
together is not lost on our children. That is the very reason why they value it so much and have learned to
operate it themselves when my wife and I have to go on a trip,” Chito proudly says.
Indeed, Chito owes much of the success of his business to the support his family have given him.
“Apart from them, I couldn’t have done it. They have inspired me to do all these things but not without
their approval.”

As Chito further explains, he holds regular meetings with his family, briefing them on business updates,
seeking their comment on various issues and constantly brain-stormed on better ways to serve their
customers..
At the recent Tuna Festival, he rolled out his Takuyaki-On-Wheels and parked it at the middle of the
Gensan Oval Plaza, the center of the festival’s celebrations. It was such a sensation that even at two
o’clock in the morning, his 4-man staff was still serving his delicious balls to lines of tired revelers…. a
sight which keeps on repeating itself in his various outlets in the whole country.
Chito explains this phenomenon with a chuckle. “What happened to my takuyaki was simply what
happened to Jollibee. When it was just starting, it came up with a burger that was truly Pinoy. The burger
per se is an American invention. What Jollibee did was to adapt it to suit our liking.”
“In our case, we just “filipinized” the takuyaki,” he adds.
In October of 2007, things came into full circle for Chito and Junith when they won as “Innovator of the
Year” and the top plum of “Entrepreneur of the Year” at the Yaman Gensan Awards 2007, besting all over
SMEs, given by the Gen. Santos City Chamber of Commerce and Industry, Inc. and the local government
of Gen. Santos City. Along with the trophies were cash prizes worth P160,000.
Even at this point in their lives, Chito and Junith feel that they have not exhausted all the possibilities in
improving their business even farther.

“We are looking into more economical ways of manufacturing the takuyaki without scrimping on its
ingredients. We were immediately patronized early on not only because we offered a healthy, delicious
snack alternative but because we were very much affordable. We want to hold on to that strength,” Chito
says.
Right now, the couple spends most of their time shuttling back and forth between Manila and Gen.
Santos. Would that mean relocating to the big city soon?
The couple replies, “Gensan will always be our home. This is where we had our initial taste of success
before replicating it in other cities. These are the people who challenge us to improve even further.”
In fact, adds Chito, “I have always explained this thing to whoever cares to know about the history of our
balls: ‘Kuya Chito’s Takuyaki is proudly Gensan’s gift to the rest of the country and hopefully, the world.’ ”
BARILES NOTE: I tried other Taku’s I could find here and outside the country, even testing the ones I saw at
Midvalley Megamall in Kuala Lumpur, Malaysia last month but nothing really beats Kuya Chito’s balls. As of this
writing, franchising inquiries have come as far as Australia, Hongkong, and the US of A.