Franchising a not-so-sweet opportunity

In this day and age of instant meals, fast-food deliveries and unhealthy food choices, a group of health-conscious foodies and lifestyle wellness advocates have taken the road less traveled to put forth the message that there is a way to curb bad diet habits that oftentimes lead to life-threatening diseases like diabetes, hypertension and obesity.

What initially started as an earnest desire of a diabetic to whip up an array of healthy, nutritious, yet delicious food has evolved into a hub of yummy cakes, pastries, sandwiches, soups, pastas and salads that are all low-carb, low-fat — and sugar-free!

“My dad is a diabetic but he is also sweet-toothed. There must be a way, we thought, to not rob him of this little pleasure in life and still watch his health. When he was diagnosed, he thought his food choices would be limited or that the alternatives were too expensive. So we thought of putting up Sugarnot for people like him who love to eat but do not want to feel deprived,’’ says Angeli B. Lambsdorff, one of Sugarnot’s partners.

Confident that health is a strong foundation to build a business on, the people behind Sugarnot spent two years in research and product development (R&D) before they opened Sugarnot  in 2005.

Sugarnot uses Isomalt, a sugar substitute made from beet sugar, for its pastries, cakes, and breads. Among their best-selling sweet concoctions are carrot cakes, mango creme cake, last temptation, strawberry short cake, orange creme cake and tiramisu. Pretty soon however, it’s not just diabetics who found the Sugarnot health proposition sound. Dieters, hypertensives, and health buffs began discovering what Sugarnot was all about.

But it’s not only sugar that they had to keep off their food. They have the carbohydrates and the fat contents to deal with. More efforts were poured into R&D and healthier substitutes were considered and are now being used in Sugarnot’s foods that range from the cakes, to pastas, and recently to breakfast fare.

Franchising health

From the present five branches in SM the Block, Megamall, Podium Westgate in Alabang and South Superhighway, plus a commissary, Sugarnot is ready to share the news of health and good food.

“We initially laid down a very solid ground of product development in opening a sugar-free, low-carb, low-fat bakeshop and deli. When we opened, we were pretty much thinking big and projecting that Sugarnot. would be expanding to franchisees once we’re ready,” explains Wolf Lambsdorff, CEO of Sugarnot.

Lambsdorff says that more than anything, they are after like-minded entrepreneurs whom they trust will not deviate from the principles on which Sugarnot was built on, meaning the sugar-free, low-fat, low-carb concept will stay untouched. That’s why they are offering versatile options — from over-the-counter take-out set-ups, such as mall-operated kiosk- and island types, up to a full sized branch (wall-to-wall) with in- and outdoor seating capacity - so as not to limit the potential partner who may shell out for a franchise fee ranging from 400,000 to P1 million for a five-year franchise agreement, with the option to renew. Total investment, depending on size and concept will range from 800,00 to P4 Million, which includes franchise fee, construction, equipment, fixtures, furniture and all kitchen and dining utensils.

Future partners would easily see that R&D would be the least of their worries as Lambsdorff and his team make sure that Sugarnot comes up with a constantly evolving franchise model that adapts to their niche market.