00:00We thought about what we can offer to our employees on their laptops or while they are driving.
00:08They can eat because it's not that messy.
00:11At the same time, you can eat it with just one hand.
00:17Hi, my name is Jan Ryan Pangilinan and I am the operations manager for BurgerBum.
00:22BurgerBum started way back in 2019 in a garage in a house somewhere in Las Pinas.
00:33That's where we produce our products, our BurgerBum products.
00:39That's where we first started having a commissary kitchen.
00:44There were only 5 to 10 of us who helped BurgerBum
00:50to make sure that all of our products are in good quality and standard.
00:59One of the major factors that we struggled with during the pandemic
01:04is the restrictions coming from IATF.
01:07You can't have a dine-in, even the alfresco, it's all take-out.
01:12Our other brands also had a downfall.
01:16That's when we decided to bring out BurgerBum
01:19so that we can offer it a take-out counter.
01:28The competition here in the Philippines when it comes to the restaurant is tight.
01:32We need to come up with some crazy ideas so that the masses will notice us.
01:37If we look at it on the outside, it's very plain.
01:41It's just a bread shape.
01:42But then once the consumer bites it, it will explode.
01:48Because we don't save the ingredients here.
01:52What we want is that in every bite, our consumer will get the full flavor.
02:02We started when we only had 3 flavors.
02:06That's our original series, Cheeseburger, Hickory BBQ, and Pizza.
02:14When it comes to the special series, we have Creamy Pork Floss and Creamy Spinach.
02:21We also have a fruity series where we use pineapple and mango.
02:29For the BurgerBum, you can buy it per piece for P35.00.
02:34You can also buy it as a box of 6 for P190.00.
02:43We offered it for franchisee in October 2021.
02:48It was during the pandemic.
02:50The IATF had a lot of restrictions during that time.
02:54So we thought of offering a business where even if they restrict the dine-in
03:01or the alfresco, we can still run the business.
03:13For the past 5 months, we have established 14 branches of franchises.
03:19We have branches in Las Pinas, Marikina, Navotas, Mandaluyong, Bataan, Cavite, Batangas, and Laguna.
03:31At first, we just thought of making a new product where we won't buy new ingredients
03:40based on the existing ones that we use in our other restaurants.
03:45If it's going to be completed, it's more like averaging P5.00 to P10.00.
03:49The first year that we launched it, we produced 20,000 pieces per year.
04:03Our sales averaged P2,000 to P3,000 daily.
04:08Now that we have franchises and we have expanded it,
04:12the average sales here is P30,000 for only 5 months.
04:17At the start, it was a bit of a struggle because it's a difficult part of running a business.
04:25How do you introduce your product to the masses?
04:29The feedback is not that strong yet.
04:32But every time there's a struggle, we take it as learning.
04:37And we use those struggles to build a better plan.
04:42Our future plan for Burger Bum is to expand our branch, not just in the Luzon area.
04:49Our plan is to expand it in other provinces, even in Visayas and Mindanao.
04:58In life, it's either you win or you learn.
05:01We can only lose if we stop our dream.
05:05Every time you stumble, you just have to learn from it.
05:09If we have crazy ideas, let's just continue.
05:12Because we'll never know where our ideas will take us.
05:16Especially if it's really different from what we're already seeing or existing products.
05:26For those who are interested, you can contact us.
05:29We'll be happy to help you.
05:33For those who are interested, you can reach us using our Facebook page, The Burger Bum.
05:39We are offering a full package of franchises for only Php350,000.
05:44You can inquire anytime.
05:49If you have an interesting or inspiring story that you want to share,
05:53email us at stories.onlygood at gmail.com.
05:58And for you to be the first to see our videos,
06:01subscribe now and hit the notification bell to get updates on our latest episodes.
Comments