Lots'a Pizza

Lots'a Pizza

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In 1980, Mr. Eduardo Ngan Tian opened R&W Foods at Virra Mall, Greenhills in San Juan, Manila selling snack items like peanuts, ice cream, banana cue, candies, and gums. In 1986, he found a promising spot in San Beda College in Mendiola where he could expand his food business. Out of his meager savings, he borrowed capital and constructed ten food stalls intending to occupy three stalls for his R&W Foods and lease out the rest. Only three were leased out, leaving four stalls vacant. Needing to fill up the vacant stalls, Mr. Ngan Tian tried serving lunch to students and hit the idea of putting up a pizza parlor and named it LOTS’A PIZZA. At that time, pizza is outpacing hamburgers in terms of market demand worldwide. It was to be the first LOTS’A PIZZA outlet.

As LOTS’A PIZZA slowly became successful, Mr. Ngan Tian, then asked his wife Tess to leave her day job and help out in the business. Mrs. Ngan Tian grabbed the opportunity and flew to the United States to take up a pizza technology course at the prestigious American Institute of Baking in Kansas City. There the unique parbaked crust and signature sauce of LOTS’A PIZZA was created. To keep abreast with the latest in pizza, both Ed and Tess regularly attend the annual PIZZA EXPO in Las Vegas, Nevada and the National Restaurant Association Convention in Chicago, Illinois.

All the efforts put in by Mr. and Mrs. Ngan Tian has come to fruition in the pizza empire they manage today. They have successfully achieved their goal of developing the “Filipino Pizza” that caters especially to both the Filipino palate and pocket. Realizing how this formula could help other budding entrepreneurs earn their slice of success, Mr. and Mrs. Ngan Tian consulted a franchise firm to guide them in setting up a system, and in 2000, LOTS’A PIZZA began franchising.

Today, 191 outlets as far as Vigan City, Ilocos Sur in Northern Luzon, and Coron, Palawan in Southern Luzon. Continuous expansion to this day.

National Capital Region
Health / Nutrition
From 51 to 200 workers

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