- The right to use Andok's trademark, name and logo.

- Start-up and pre-opening assistance.

- Store design and construction assistance.

- Franchise operations manual.

- Business management, operations and customer service training.

- An established brand image and nationwide advertising support.

- Continuous product development and innovation.

- Economical pricing for ingredients, equipment and supplies.

The initial term to franchise is five (5) years for dine-in stores and three (3) years for take-out stores, with succeeding two renewals of five (5) years each and three (3) years each, respectively for dine-in stores and take-out outlets.

A take-out store requires a floor area of approximately 40 to 50 square meters. For dine-in store, a floor area of about 200 to 250 square meters that can seat about 150 to 200 customers is required. Ideal locations are: visible and accessible from major thoroughfares; passenger terminals of public utility vehicles; community centers or malls; near markets; commercial/ business district; and areas with high foot and vehicle traffic.

Franchisee will receive a copy of the confidential Franchise Operations Manual. This contains the policies and procedures involved in running an Andok’s store. Franchisee will be given a copy of the manual immediately after signing of Franchise Agreement and payment of Franchise Fee.

For a franchisee of an Andok’s dine-in store, the owner and 26 of his employees shall receive extensive training for at least 15 days, which includes 5 days at Andok’s head office and 10 days at a Company-owned store and an additional 5 days upon soft opening at the franchisee store. Training conducted for franchised take-out stores shall cover training of the owner and 8 of his employees for at least 10 days, which includes 4 days at Andok’s head office and 6 days at a company-owned store and an additional 5 days upon soft opening at the franchisee store.

All stocks and ingredients will be supplied from the Andok’s production facility pre-portioned, marinated and ready-to-cook. 

Take-out franchise stores will be equipped with:

- the standard rotisserie machine with hood and stainless steel chimney

- stove 

- siopao steamer 

- cooking table 

- Dokito fryer

- chiller boxes 

- freezers and other equipment. 

For dine-in facilities, the franchise will follow standard store design and lay-out that characterizes a typical Andok’s dine-in store. This includes equipment, furniture and fixtures. Leasehold improvement, furniture, fixture and equipment including signage will be provided by Andok’s or its accredited contractors and suppliers only.

Submit the following pre-qualification requirements:

- Letter of Intent specifying the exact location, size and other details of the proposed site (indicate if owned or leased)

- Location Map of your proposed site

- Applicant’s Personal Resume with 2X2 colored Picture and contact numbers

- Character References with contact numbers (not related to the applicant)

- Bank Certification (with authorization / waiver for credit check)

- Certificate of employment (if applicable)

source: www.andokscorp.com