In a gastronomic scene that has faced significant challenges in recent years, Koko Bao Bar emerges as an example of adaptation and growth. Founded in 2017 in a small location in Palermo, this venture was born with an innovative concept: popularizing Taiwanese-style stuffed baos, a specialty little known in Argentina at that time. Today, with three branches and a franchise model in full development, Koko Bao Bar represents a successful bet in the competitive world of gastronomy.
Currently, Koko Bao Bar has three locations: its iconic headquarters in Palermo, a space on Paseo La Plaza and its first franchise in the DOT Baires Shopping. “We closed the balance of 2024 with a quite differential drop compared to last year. However, we worked rigorously to control expenses to remain competitive and not increase prices in recent months”explains María Denise Siciliano, managing partner of the brand. This approach allowed Koko Bao Bar to not only sustain its operation but also projects a 2025 with new openings: its own location and two more franchises.
The heart of Koko Bao Bar’s offering are the baos, steamed breads originally from Taiwan that are distinguished by their spongy texture and neutral flavor. Handcrafted with a four-stage leavening process, their baos stand out for their size and generous fillings. “Our Taiwanese bao of lacquered bacon with hoisin sauce, kimchi and cilantro is a classic, but we have also developed signature flavors adapted to the local palate, like roast beef braised in five spices,” explains Siciliano.
The menu also includes dumplings, spring rolls and vegetarian options based on tofu and mushrooms, accompanied by mocktails, cocktails and craft beers.. Each location offers a unique experience, with an aesthetic inspired by North American diners and Asian elements, creating an ideal space to share with family or friends.
The idea of franchising arose during the pandemic, when the delivery service made it possible to identify the high demand for its product in different neighborhoods. “We want to reach as many places as possible. We accompany the franchisee at all times to ensure the success of the project,” says Siciliano. This model includes turnkey options with an initial investment of US$85,000 and an estimated recovery time of 12 months.depending on the location and management of the premises.
“We work with two possible models: turnkey or without this option. The ideal is to find a space of at least 80 m2, with six employees to operate efficiently,” adds Siciliano. In terms of turnover, an average franchise can reach $500,000,000 annually, ensuring an attractive return on investment.
The support provided by Koko Bao Bar includes the knowhow acquired in seven years of operation and an optimized logistics network. “Whoever invests in a franchise saves learning time and has fewer possibilities of making mistakes. We ensure the product and its distribution, which guarantees a constant quality standard,” explains Siciliano.. For now, the focus is on CABA neighborhoods where they do not have a presence and the first cordon of the Buenos Aires suburbs.
Evolution
Since its initial investment of US$45,000 for the first location, the growth of Koko Bao Bar has been exponential. “We never had to inject money again. With many years of reinvestment, we managed to get to where we are today,” says Siciliano. Currently, they sell 2,500 baths per month and plan to double this figure in 2025.
In this framework, the installation of a production plant was key to consolidating its franchise model. This center ensures the constant quality of products and optimizes logistics, facilitating expansion without compromising standards.
In a sector as challenging as gastronomy, Siciliano highlights the importance of passion for the field. “It’s not just about doing business or making money. It is a special sector that requires dedication and love for service“, he comments. In addition, he emphasizes that franchises are an opportunity for those seeking to enter this world without going through the long learning process. “We offer the possibility of doing things right from the beginning, minimizing errors.”
The truth is that like many businesses in Argentina, Koko Bao Bar faced the country’s economic difficulties. “The biggest difficulty was adapting to the different economic times. We hope that next year will allow us to work with greater stability“, reflects Siciliano. Looking to the future, the brand is confident in its ability to continue growing and taking its gastronomic proposal to new corners of the country.
Source: Ambito
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