San Fabian National High School

Senior High School Department

DEVELOPING TOFU SIOMAI AND ESTABLISHING THE BUSINESS

IN THE SIOMAI INDUSTRY

JELA B. BUCAO
MARINA JAVIER
DANIELA C. NARAJA
MARIECAR C. OCAMPO
FRENCES MAE G. VELASCO

SAN FABIAN NATIONAL HIGH SCHOOL

SAN FABIAN, PANGASINAN

ACADEMIC TRACK- ABM STRAND

OCTOBER 2022

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Chapter 1
Introduction

A. General Concept of the Business

Dim Sum is a famous street food in the country with the embracement of

siomai. Siomai is prepared from ground pork, beef, or shrimp in combination with

other extenders such as carrots and then wrapped in wanton wrappers. These are

usually steamed or fried before being sold (dela Cruz, Punzalan, Ramos, Reyes &

Barcelon, 2013 - as cited in a Siomai Case Study). Based on consumer’s survey,

siomai rank number one on the most preferred Dimsum delicacy that is acceptable to

95% of Filipino. Siomai is considered “darling of public consumer” because siomai

has just turned one of the best selling street food like fish ball (Langco, 2013).

According to an article by Salazar (2017), the Philippines is now one of the

fastest growing meat eaters in the world. It incorporates the statistics on the top 10 of

the quickest growing meat consuming nations, and Philippines is one of the highest

growing rates. Compound manual growth rate from 2011 to 2012 was predicted to be

over 30 percent a year for pork, chicken and beef. Per person the consumption of meat

decreased to 15 kilograms per person per year. Now it is 35 kilograms per person per

year and it is continuing to grow. In contrary to this growing demand for meat,

Salazar (2017) also stated that the Philippines has the lowest vegetable intake in Asia

and is one of the lowest in the world.

With these being mentioned, the proponents of this research created a version

of siomai that offers a greater nutritional value to its consumers -- the tofu siomai.

Tofu siomai is created mainly with tofu as an alternative to meat and blended with

carrots and onion leaves to infused the siomai with added nutrients.

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B. Product Description

The Tofu siomai is primarily made of tofu. The proponents used tofu as

an alternative ingredient to make siomai to promote a healthier way of eating

and to provide a variant of siomai that fits all health conscious people in town.

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making

it a great addition to an anti-inflammatory diet. Tofu is also a good source of

‘complete’ protein – meaning that it has a well balanced amino acid profile – in

addition to fiber, potassium, magnesium, iron, copper and manganese (Pirnak, 2019).

Carrots are commonly used as main ingredients in dishes in the

kitchen. The fiber in carrots can help keep blood sugar levels under control

and with vitamin A and beta-carotene, which there's evidence to suggest can

lower your diabetes risk. They can strengthen your bones, have calcium and

vitamin K, which are both important for bone health.

The proponents state that the Tofu siomai is different from other competitors

because the product can help the customers to achieve the nutrients that they

need for their body -- especially those who wants a healthy lifestyle and who

are on diet by eating Tofu siomai.

C. History of Tofu
Shaomai (also spelled shui mai, siu mai, shao mai, siew mai, shumai, or

siomai) is a traditional Chinese dumpling served in dim sum. With fluffy and flowery

shape in the top, Shaomai, refers to as “pork and mushroom dumpling.” The

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origination of Shaomai can be dated back to the Yuan Dynasty (1206-1368).

Although its names vary in different regions in China, Shaomai takes advantages of

soup dumpling and shallow fried dumpling, traditionally chosen as banquet dishes.

The delicious taste, coupled with the tempting fragrance, make Shaomai appeal

(Seafood siomai, 2014).

Siomai is a Filipino term for steamed chinese dumplings that are

usually filled with pork and occasionally with shrimp and chicken. In the

Philippines it is often eaten with a dip of mixed soy sauce, calamansi juice

and chili sauce.

Tofu focuses on a high volume of leads, with an emphasis on not

pressuring potential customers. Originating in China, it was most likely created

during the Han Dynasty. Legend has it that a Chinese cook accidentally curdled

soy milk when he added nigari seaweed. Tofu making was first recorded during the

Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to

Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique

were introduced to Japan during the Nara period (710–794).

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Chapter 2
Industry Profile

A. Industry Overview

Starting a siomai business is easy. It only requires low capital. The hard

part is keeping the siomai business running. But with good marketing strategy,

good location and knowing the product, siomai business can be profitable and

successful.

Moreover, food industry in the country has continuously progressed. From

finger food to fine dining, people can’t even pinpoint which food would be our

favorite among all that we have eaten. However, not all could afford fine dining, the

more affordable the food is, the better. Among the finger food that Filipinos love,

Siomai has gained popularity. The delicious snack has always been a popular option

among Filipino grumbling tummy. Siomai is not only a good choice when it comes to

satisfying one’s cravings, it can also be one of the best concepts that you could think

of when it comes to a food cart franchise. For franchising, the cost of the Siomai

Investment Package is Three Hundred Fifty Thousand pesos (Php350, 000) plus VAT

(Bernabest Foodhouse Corporation, 2021).

B. Supply

San Fabian Public Market has stable supply of tofu all-year-round. Carrots are

also readily available in the market. Onion leaves are also available all year round

because it is the main ingredient in meals. With these being mentioned, then

availability of the ingredients in making the Tofu siomai is not a problem.

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C. Demand
The strong influence of the Chinese in the Filipino culture is evident in a lot of

aspects: most notably, food. Siomai is among the Filipino favorites when it comes to

Chinese delicacies. Just like any delicacy, this food was just produced locally before

but as the years went on, it has spread in many countries including Philippines. Its

popularity attests to this fact.

In this industry, there is no very specific market segmentation for as long a sa

consumer is capable to buy and is being satisfied with the product. It has been a

remarkable success for the Siomai franchise industry these past few years proving that

it has acquired large number of consumers from time to time. Furthermore, the

number is continuously increasing because of the growing demand for Siomai

products though the highest level of demand still goes to and shared by well

established brands which have large market shares. As a result, it encourages more

market competition.

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Chapter 3
Company Profile

A. Business Background

The product, Tofu siomai, aims to be a healthier alternative than any other

siomai from the market. This product is good for a health-conscious people

because it is made up of tofu and vegetables which contains more nutrients

that can help the physical body become stronger, improve health and maintain

body figure.

B. Vision
A Tofu siomai that is market competitive, innovative and acclaimed by its

quality.

C. Mission
To create Tofu siomai ensured of it's quality and nutritional value to

provide to customers.

D. Business Name and Logo

Name: MARFIELA

The business name came from the initials of the business owners. This is to

commemorate their collaborative efforts in putting up the business.

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Logo:

The logo showcases mainly of the “star” product in the business. The circular

design represents the shape of a plate that symbolizes food. Moreover, having a

circular design enables an interpretation of softness as the texture of the product, and

the assumed financial opportunities to come like a wheel that fastly comes into.

Location:
The business will be based at the side of Divimart since there are lots of

expected potential consumers. By online platform, the proponents want to

promote the product and state what's unique and what are the benefits of the

product . This business will operate from Monday to Sunday and receive

advance orders.

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E. The Product
The Tofu siomai will be sold in three pieces per serving. It is also

accompanied by Filipino-style condiments to cater the tastes of Filipinos. This way,

more customers are expected.

F. Long- Range Objectives and Specific Objectives

The goal is to keep the business stable and make customers order more , be

satisfied and promote the product. In 2 years the proponents expects that the

market will expand across the municipality of San Fabian.

Specific Objectives
● To make Tofu siomai available to the townspeople of San Fabian;

● To create a name in the market industry so that potential investors or

franchiser would avail of the business;

● Maintain a high quality product and services; and,

● Cater to the suggestions of the consumers, accordingly.

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INITIAL INVESTMENT REQUIREMENT

UNIT COST BASE 10% Total Cost

(Php) COST CONTINGE (Php)

(Php) NCY (Php)

MACHINERIES AND EQUIPMENT

Steamer

1 Burner Gas Stove

1 Electric Wire

Extension

FURNITURES AND FIXTURES

2 Plastic Tables

6 Plastic Chairs

KITCHEN TOOLS AND UTENSILS (100 servings)

1 Ice box

1 Container

2 Apron

3 sets of condiment

bottles

1 Hairnet box

1 box of plastic gloves

1 box of toothpick

1 set of metallic plates

Stall Cart

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SUBTOTAL:

PRE-OPERATING EXPENSES

Business Registration Expense

Permits and Licenses

COST OF MATERIALS

6 packs of Molo

wrapper

15 pieces tofu blocks

H. Source Of Funds

Chapter 4

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Competitor's Profile

Tofu siomai’s competitor includes:

Siomai King
Siomai King started in 2010 and is dubbed as “Ang Hari ng Siomai” because it
is the first and original in offering five pieces of siomai in one serving.

SWOT Analysis

STRENGTHS
 Affordable franchise package
 Quality products
 Needs only a small area for its location
 Affordable price

WEAKNESSES
 Only offers a “meat-based” variety of siomai
 Franchise package does not include operation expense
 Similar to competitors
 Lack of personnel popularity
 Too much existing competitors

OPPORTUNITIES
 Expanding the menu
 Social media presence

THREATS
 Siomai business may decline quickly
 Larger or more established competitors could pose a threat

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Chapter 5
Market Feasibility

A. Location

Tricycle

DiviMart Parking

Area

San Fabian Public Market

The Tofu siomai business stall shall be located at the inner corner of DiviMart

Shopping Center and San Fabian Public Market. It is a strategic location to attract

potential customers passing by the area - those who come from the public market,

those who shop at the mall, as well as the tricycle drivers in the area.

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B. Target Market

No. Name Population

(daily basis)
1 DiviMart Shoppers 1, 000
2 San Fabian Public Market 2, 000
Buyers
3 Tricycle drivers in the 400
market

The DiviMart Shoppers and market goers potentially includes mainly of

students, workers, parents, and the general public. The Tofu siomai stall aims to

attract these customers by means of offering an enticing atmosphere in the business

area and by establishing a name in the siomai business.

C. Competitive Strategy
One of the highlights of the business is its strategic location. Since it will be

located in the center of the commerce, then customers are very much expected.

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The Tofu siomai will be ensured of its quality. Once buyers get a hold of the

quality of the product, then it will lead the business into the advantage. The stall will

be open from 8 am to 7 pm, from Monday to Sunday. since this is the timeframe when

customers are abundantly expected.

The Tofu siomai will be sold 3 pieces per serving at a competitive price of 10

pesos. This way, the product becomes affordable without compromising the profit.

The management will also be wearing uniforms to create an image and further

promote the brand and then name of the product.

D. Marketing Strategy

In this age of the internet, more than half of the population is engaged in social

media. The only way to dominate the industry is by getting a leg-up on competition;

take advantage of facebook’s free platform to promote the business to friends and

colleagues. Messaging app can also be used to reach out and seek people who are

keen to try out the food products. For the physical store, the siomai shop will be

registered to Google My Business.

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Chapter 6
Management Feasibility

A. Organizational Structure

 Manager
Duties and Responsibilities
GENERAL STATEMENT OF DUTIES
Responsible for set policies, operations, create and maintain budgets, and
coordinate with local management in the organization to evaluate employees,
organization performance and efficiencies.
REQUIRED KNOWLEDGE, SKILLS, ABILITIES AND ATRIBUTES
Ability to be an effective leader, ingenuity, and resourcefulness in
handling administrative problems; ability to interact with customers; ability to
use computerized software application; actively listen and received feedback as
well as provide constructive feedback; ability to motivate the staff at any level of
organization through knowledge of the modern principles, procedures, and

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equipment involved in office management, personnel administration, budgeting,

purchasing, and accounting.

 Sales
Personnel Requirements

Senior High Graduate, undergraduate or college students with good

moral character and willing to work part – time.

Duties and Responsibilities

Sales personnel perform daily routine duties. He or she is expected to

be well - groomed, of Good moral character, a congenial person, and a good

follower.

 Production Personnel
Duties and Responsibilities
They are responsible to help each other for producing innovative shake

through their hard work to promote our product and not disclosing any

information regarding the recipes.

B. Manpower Requirement

The proponents interviewed the Manager who has experience and

skill in making tofu siomai. Accordingly, the helper provides excellent service

to ensure satisfaction. Daniela and Marina will be making the menu and are

tasked for recommendations, answering questions and sharing additional

information.

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The equipment that will used to make the tofu siomai will be a steamer.

One steamer will be used in the location. The container will be used for storage

of materials needed for siomai such as kalamansi, dried garlic, and soy sauce.

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DEVELOPING TOFU SIOMAI AND ESTABLISHING THE BUSINESS

IN THE SIOMAI INDUSTRY

Survey Questionnaire
This questionnaire mainly serves to assess the customer’s feedback on the
proposed Tofu siomai.

Direction. Please indicate your feedback with each of the statements regarding
Tofu siomai. Place a check (/) mark on the corresponding box of your
choice according to the dichotomous scale:

Statements Yes No
Do you find the appearance of the Tofu siomai
good?
Do you find the the Tofu siomai to be of right
size?
Do you think the Tofu siomai is nutritious?
Does the smell of the Tofu siomai great?
Does the Tofu siomai of good texture?
Do you find the Tofu siomai delicious?

II. Indicate your answer.

A. How many Tofu siomai serving/s can you consume?
* 1 serving = 3 pieces of siomai

1 - 2 Servings
3 - 4 Servings
More than 4 servings

B. Recommendations for further improvement of the product:

_______________________________________________________________
_______________________________________________________________
____________

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References:

Online Sources:
https://www.foodyourself.com/blog/2019/1/15/tofu-101-the-health-benefits-of-tofu-
and-how-to-cook-it
https://seafoodsiomai.wordpress.com/2014/10/01/siomai-history/
https://www.siomai.house/franchise

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