Wildflour Considers IPO as Expansion Plans Gain Momentum

Wildflour Hospitality Group, one of the Philippines’ premier casual restaurant operators, revealed that an initial public offering (IPO) is a “big possibility” in the near future. Founder and CEO Ana Lorenzana de Ocampo expressed optimism for 2025, as the company accelerates its expansion efforts.

“It’s something that we are talking about. It’s really a possibility, a big possibility for us in the near future,” de Ocampo told reporters in a recent interview, though she declined to specify a timeline for the potential IPO.

Strategic Investment Fuels Growth

This development comes after Wildflour secured a $15 million investment from private equity firm KV Asia Capital, marking the firm’s first venture into the Philippine market after investments in other parts of the region.

“Our partnership with KV Asia raises the ceiling for us to be able to do these things,” de Ocampo noted, highlighting how the capital injection will support the company’s growth strategies.

Aggressive Expansion Plans

Wildflour is set to open 12 to 14 new outlets in 2025, adding to its current 27 branches in Metro Manila. The new establishments will include flagship Wildflour stores, alongside its diverse range of brands such as:

• Little Flour Filipino Restaurant
• George and Onnie’s
• Japanese concept Kei Maki
• Pizza Sisters
• Osteria Antica, a new Italian dining concept

The company also manages popular brands like Pink’s Burgers, Hotdogs, and Shakes and Farmacy Ice Cream and Soda Fountain.

First Branch Outside Metro Manila

In a significant milestone, Wildflour is set to open its first branch outside Metro Manila in Baguio City, targeted for April or May this year. This move marks the start of the company’s broader expansion into provincial markets.

“We started the year well, and I’m hoping the trajectory goes upward as we go into 2025,” de Ocampo said. “We wouldn’t be building all these restaurants if we didn’t feel confident about the market.”

Challenges Ahead

Despite the optimistic outlook, de Ocampo acknowledged several challenges facing the company, particularly manpower shortages, inflation, and the rising cost of raw materials and construction.

“It’s really a domino effect, right? Inflation. But yes, manpower and inflation, those are the big challenges for us,” she explained, noting that these factors may lead to price adjustments on their menu offerings.

Nevertheless, Wildflour remains confident in its growth prospects, with de Ocampo concluding, “I think we’re very happy with how our restaurants are performing, and I’m hopeful that 2025 will be a good year for us.”