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Mang Inasal

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  • March 2013
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Pre-Mang Inasal
At age 10, Sia already helps out in the family business, stacking merchandise, taking inventories or manning the counter after school. It was with the family business that Sia developed the sixth sense for business. By age 20, he was already running multiple businesses which include a photo developing store (Injap Color Express), a 58-room three star hotel (Four Season Hotel), and a laundry shop (Mister Labada).

Founding of Mang Inasal

The start
When a 250-meter slot in Robinson’s mall in Iloilo, was presented to Sia, he immediately reserved it despite not knowing what to put up yet. With P2.4 million of borrowed money, Sia decided on inasal as the most viable dish after analyzing the different culinary specialty of the 16 regions. It was a unique entry to the saturated chicken business.

Hence, in December 12, 2003, he opened the first store of Mang Inasal. Sia positioned Mang Inasal as an alternative quick service restaurant that serves charcoal-grilled chicken, wrapped its rice in banana leaf and uses bamboo sticks for its skewers. He also offered unlimited rice, becoming the first quick-service restaurant to do so.

At the beginning, Sia had to work long hours and helped in the cleaning of the store. After which, he would prepare and marinate the chicken for the next day. Sia also had no system for running the operation and no commissary to supply the raw materials. Not long, Sia’s Mang Inasal became a critical success in Visayas.

Within a year, Sia opened another branch in Roxas City. In the second year of operations, he opened six more and in the third year, another 20.

Success and expansion
Sia had a lot of franchise inquiries but he held off until 2005. He joined the Philippine Franchise Association. Not long after, he brought the Mang Inasal to [[Luzon]. He also developed several monitoring procedures to safeguard quality and cleanliness. He also established a research and development team for product development. He...

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