“I HAVE always found that my view of success has been iconoclastic: success to me is not about money or status or fame, it’s about finding a livelihood that brings me joy and self-sufficiency and a sense of contributing to the world.”
- Anita Roddick, founder of The Body Shop
If you’re thinking of an alternative pasalubong other than donuts and burgers, something you can really call a genuine “Filipino pizza,” because its ingredients and baking process were made by a Filipino and its flavor caters to the Filipino palate, look no more: Lots’ A Pizza is your choice.
Humble beginning
Lots’A Pizza was born when Ed and Tess Ngan Tian were looking for a product that they could specialize in. They decided to concentrate on pizza because they found out that next to fast-food chains selling burgers, the most patronized parlors are those engaged in pizzas, making it a potentially high-income business.
Lots’ A Pizza was first opened in1987 near San Beda College in Manila by Ed Ngan Tian. The venture was part of a slowly expanding snack food business he started three years earlier in Virra Mall, Greenhills. At the time, Ed, through R&W Foods, sold hamburgers, siopao, ice cream, banana cue, peanuts and other snack food items.
Like most couples who dream of a better life, Ed and Tess must have reached a point in their careers where they felt that it would be better to invest their knowledge and abilities in their own business than work for someone else. However, giving up a stable career in favor of an unknown is quite a risky step. “But if you want to work for yourself, it’s a step you must take,” explains Ed.
Starting a business with your better half can reap huge rewards--and unique problems. It can be a challenge to define life as husband and wife, and life as business partners, because it’s hard to separate the two.
Ed and Tess admitted that opening the business was a big challenge for them since they had no background in the food industry, but were merely exposed to the corporate world as CPAs.
They started with 10 co-owned stores in 1996 and had to raise an initial investment of P250,000 which mostly went for the equipment. Ed asked Tess, who was then working for San Beda College in Alabang as Finance Administration Director, to leave her job and focus on the business.
After some hesitation, Tess packed her bags and studied a course on pizza technology in the US at the prestigious American Institute of Baking where Lots’A Pizza’s unique parbaked crust and signature sauce were developed. The couple was able to create and market a brand known for its affordability and the high quality of ingredients used. Their signature pizza dough has the desired chewiness and crunchiness but without the toughness.
Moreover, the crust is formulated with very low sugar and oil which makes it a good source of complex carbohydrates, combined with a consistent quality of high protein flour and extensive selection of dough blends. The winning formula was a success that the company decided to franchise the business in 2000.
“To continuously develop our product, we partnered with multinational food companies such as San Miguel Purefoods, Dole Philippines, Kraft Food Products, etc., who helped provide us with some ingredients customized exclusively for Lots’ A Pizza,” says Tess.
Almost 12 years later, the Lots’ A Pizza family has grown to over 116 branches since the business was opened for franchising and is still growing by leaps and bounds.
The number of multi-unit franchisees and strong expansion outside Metro Manila are proof of the company’s successful business concept: an affordable turnkey franchise package, strong support system and a comprehensive training.
They also introduced the Lots’ A Pizza Academy, a five-level training and development program that covers business concepts, recruitment, methods of preparation, cost analysis and management skills. The initial three-week program enables franchisees to learn from Lots’ A Pizza’s numerous years of experience and success in operating more than 100 branches. Franchisees spend time in a classroom and on-site to develop proficiency in pizza making, counter service, food ordering and preparation, and managing the business.
The company likewise developed a Globe Telecom-powered Inventory and Ordering System that reduces human error and provides faster turnaround. There is an effective forecasting and assistance system in place for franchisees. Three commissaries and more are being built to ensure the freshest ingredients from local suppliers and service different parts of Luzon.
Asked about the secret of their success, Tess emphasized: “Conservatism is our approach to business. We may not be aggressive as the rest but we have maintained focus in the business, dedicated a strong passion for the product and adopted GOOD MONEY MANAGEMENT.”
With their efforts and their commitment and the involvement of their children plus several professionals in the business, they have been given recognitions such as Entrepreneur Magazine’s “Ten Best Entrepreneur 2003” and Finalist, to the 2004 Ernst & Young “Entrepreneur of the Year” award.
Prof. Soriano is the Turnaround Advisor of wongadvisory.com and the Chairman of the Marketing Cluster at the Ateneo Graduate School of Business. For comments please check his Facebook account or email writer at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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