Connect with us

BizListing

ARC pushes for sustainable fashion

ARC tote bags are 14.5” x 5” x 16.5” in dimension, made from a thick bull twill fabric, held by a 21-inch shoulder strap. It is expendable and has an inner pocket that gives you an ample amount of space and storage for your day-to-day essentials. These tote bags come in black, khaki, and fatigue color.

Published

on

ARC Clothing is continuing to make a name in sustainable fashion industry, as it extended its line of merchandise that combines both utility and design. Known for its reusable face masks and alcohol holders, the brand is releasing a line of personalized letter patchwork tote bags.

ARC tote bags are 14.5” x 5” x 16.5” in dimension, made from a thick bull twill fabric, held by a 21-inch shoulder strap. It is expendable and has an inner pocket that gives you an ample amount of space and storage for your day-to-day essentials. These tote bags come in black, khaki, and fatigue color.

The tote bags are part of the ARC conscious initiative, a line of ARC Clothing products that puts emphasis on sustainability and environmental consciousness. The brand seeks to minimize its textile waste by recycling and upcycling fabric offcuts from previous productions to new lines of merchandise. 

The bags feature a letter patchwork design, using various fabric offcuts. As it uses scraps, the designs create a distinct and unique pattern for each bag. You can further personalize your bag by choosing the letter of your patchwork upon ordering. 

You can check them out through ARC Clothing’s official website: shoparcclothing.com. You may also follow their social media accounts on Facebook (https://www.facebook.com/shoparcclothing) and Instagram [https://www.instagram.com/shoparcclothing/]. For further inquiries, you may contact them through Viber +639664453127 or email them at arcclothingph@gmail.com.

BizListing

Try the unique flavors of Sugar Mommah PH

When Diana Abne established Sugar Mommah PH in June 2020 with a start-up capital of only around P5,000, it was – at first – only a “passion project”. But then the goods she prepped started selling out; so much so that it only took her three months to get ROI, so that now she’s focusing on further growing her business.

Published

on

When Diana Abne established Sugar Mommah PH in June 2020 with a start-up capital of only around P5,000, it was – at first – only a “passion project”. She loved cooking, yes; but she didn’t (really) bake.

But then the goods she prepped started selling out; so much so that it only took her three months to get ROI, so that now she’s focusing on further growing her business.

Now what makes Sugar Mommah PH different from others offering the same goods?

“I offer unique flavors and tastes – from my Puto Bumbong Cheesecake, Sapin-Sapin Cheesecake and Calamansi Muffins,” Diana proudly said.

Must-try include: Baked Kani Salmon (P400/solo,P550/regular, P1299/party), Baked Samgyeopsal (P350/solo,P500/regular, P1299/party) and Baked Cheesy Tteokbokki (P350/solo,P500/regular, P1299/party).

Also must-have: Tableya Cheesecake (P850/regular, P400/minis), Puto Bumbong Cheesecake (P700/regular, P350/minis), Berry Cheesecake (P700/regular, P350/minis), and Calamansi Muffin (P350/box of 6).

Wanna try the savory offerings of Sugar Mommah PH? Head to Facebook or Instagram: @sugarmommahph; or send a message to Viber/WhatsApp 09177537804.

Continue Reading

BizListing

Savor South African delights through Braai Brothers Philippines

Chris Bezuidenhout used to only prepare South African goodies for his family and friends. But around 2016, some friends told him they’d be willing to buy what he prepared; and so Braai Brothers Philippines came into being, with a startup capital of only P10,000.

Published

on

Chris Bezuidenhout used to only prepare South African goodies for his family and friends. But around 2016, some friends told him they’d be willing to buy what he prepared; and so Braai Brothers Philippines came into being, with a startup capital of only P10,000.

“Braai Brothers Philippines is by no means unique,” Chris said. “There are others doing what we do.”

However – and this is worth stressing – “I like to believe that we do everything to the best of our ability and ethically. If we make a mistake, we own it and always try rectify it to the betterment of the customer.”

Due to this approach, “our customers come back to us time after time due to our service offering and authenticity,” Chris said.

Braai Brothers Philippines’ product range is “solid”, Chris said, “and we enjoy a pretty even spread of business.” This is because “I find that customers find heir favorites and stick to it overall and try the other products too.”

The overall bestseller is biltong (similar to jerky), costing P850 per 500g pack. It comes in three flavors (plain, spicy and garlic).

Other offerings include: drywors (basically dried sausage, available in plain or spicy varieties), P1,400 per kg; six flavor varieties of boerewors (a type of sausage that contains 90% meat, and 10% spices/other ingredients), P900 per kg; plain or pepper salami, P1,500 per kg; milktart (a South African dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs), P450; and peri peri sauce, P250 per 250ml bottle.

Curious to try delicacies from South Africa? Braai Brothers Philippines should be in your list.

If you want to get in touch with Braai Brothers Philippines, visit their Facebook page @Braai Brothers Philippines (https://www.facebook.com/braaibrothersph), check out their website (https://braaibrothers.one/), or send them a message via mobile phone/WhatsApp/Viber at 09272588688.

Continue Reading

BizListing

BIGGS pivots from dine-in to digital

The 38-year old Bicol-born BIGGS is now online.

Published

on

There’s a common plotline among stories of brands moving into the digital space: the need to scale up, expand its demographics, or make up for a cool portfolio. For 38 year-old Bicol-born restaurant chain BIGGS, it’s simply to let its customers continue the dining experience at home.

2020, of course, played the key role: quarantine regulations kept everyone at home. This meant restaurants trying to thrive through a business model that’s built around social interaction and the togetherness that ‘dining in’ actually is. With no clear timelines as to when customers would come back, restaurants scrambled to cut costs on all corners, grow its delivery segment, and even diversify its products. 

But instead of simply looking for means to survive, BIGGS found a way to thrive. To do this, they didn’t look very far: it’s a picture of a BIGGS customer who’s alone in the kitchen. He’s looking through his fridge for an easy-prep, delicious, filling comfort food which he can make with the help of a pan, an oven, or a grill. Along comes the bestselling Biggs Ready-To-Cook Ribs

Half a year later with over ten products and twelve more in the pipeline, the brand straddles the future by reigning in both the digital (with a vibrant e-commerce page) and retail spaces (being in over 50 stores in Metro Manila and Bicol).

While the product is already there–the Ribs being one of its flagship products for years–launching it in a platform so new and in a year so challenging is another story.

Here are five (5) of the key steps BIGGS took to successfully pivot itself to e-commerce.

  1. Talk to your customers. For BIGGS, it’s not only looking at past sales performances to determine which product to develop but to have its customers be product co-creators. Through surveys, focus group discussions, and interviews–all done online–BIGGS asked its customers on how frequent they cook in a week, the food preparation methods they are looking for, even the flavor profiles they prefer.
  2. Invest in Creatives. The e-commerce space is peppered with compelling visuals and rich content. The competition for attention is stiff. By having its in-house team work with creative suppliers, BIGGS is able to come up with fresh content every time through its many social media platforms.
  3. Build relationships with an enabler. Besides being a landscape for creatives, the e-commerce space requires efficiencies to be made in the logistics, inventory, web development and operations departments. An enabler company builds these synergies within its team or outside to bridge these gaps.
  4. After building an incredible website, invest in paid ads. In many cases, the website will be very much like a physical store: it requires careful construction, regular upkeep and constant improvements. Driving customers to it is another story. Driving traffic through organic content works to some extent, but with tight competition coupled with continuous changes in social media algorithms, it’s going to be a slow burn. Paid ads ensure the visibility of your products to your target audiences and guarantee optimal sales conversion.
  5. Strike a balance between what you have (both product and data) and what your customers like. Fortunately, BIGGS already had a hero product in mind–the BIGGS Ribs. What needed to happen is to reformat this restaurant hit into something its customers can prepare at home with limited tools. Making data-driven decisions–supported by rich data found in its e-commerce systems–help the brand make changes quickly. If there’s one learning that stood out in this movement from dine-in to digital, it’s the importance of agility.

Check out BIGGS Ready To Cook via www.biggs.ph.

Continue Reading
Advertisement
Advertisement

Like us on Facebook

Trending