TAKOYAKI, a small round dumpling made of egg-rich batter and octopus, was introduced in Osaka, Japan, in 1935. It was created by a street vendor named Tomekichi Endo.
Many recipes of this food product have evolved since then, which included squid as a viable alternative ingredient for octopus. In September 2014 the entrepreneur and owner of Sweet CORNer, Voltaire “Bong” Magpayo, launched Sumo Takoyaki, his version of the “Filipino Takoyaki.”
Coming up with his own recipe was necessary since the taste for takoyaki is acquired.
“An authentic takoyaki is fishy and expensive. It costs around P80,” he said. “But you can enjoy three pieces of Sumo Takoyaki at P28 from us. Our takoyaki is also made up of vegetables wrapped in flour and sprinkled with squid powder, which my wife Cholly developed herself.”
The special touch Cholly added to the original recipe helped him solve the food’s fishy aftertaste, customizing it to the Filipino palate.
Unlike sushi and sashimi, Sumo Takoyaki is a snack food. It is usually served hot and has a soft texture to it.
“Since the price is very affordable, ordinary workers including security guards can afford it. They usually just buy rice and make our product as their viand,” he said.
Since Sumo Takoyaki is made from vegetables, it has health benefits, a good food alternative for the health conscious.
Magpayo and his wife work as a team. His role includes taking care of matters related to operations, marketing, and product branding, continuously seeking ways how to strategically position Sumo Takoyaki so it can stand out in the market.
Cholly focuses on the technical aspect of the business. As one who loves cooking, she devotes her time to product development and improvement.
This tandem knows the importance of food safety and product quality. They ensure that all their employees, including those of their franchises, are well-trained. Ingredients for a day’s operations are both bought and used on the same day. They also supply the ingredients used by their franchises.
And in compliance with their operations manual, spot audits are regularly conducted, where they employ the mystery-shopper approach to ensure quality.
Sumo Takoyaki branches can be seen in various locations in Metro Manila. The first stall opened in SM North Edsa. Other key venues include Pioneer, SM Fairview, SM Novaliches, Robinsons San Juan, MegaPark, and a franchise in Butuan City. Soon to open are three stalls at the SM Supermarket in Pasig, Mandaluyong and Fairview.
Within three months since it started operations, the business has grown to 35 branches, three of which are franchises.
Not only is Magpayo the founder and owner of Sweet CORNer and Sumo Takoyaki; he is also the Director of Membership of the Association of Filipino Franchisers in the Philippine Inc.
Magpayo is optimistic of Sumo Takoyaki’s potential for success. A capital of P200,000 already includes the stall and all equipment needed for operations, allowing anyone interested to start their own business.
Image credits: AJ Deocareza