The Bogo Times : business

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About Andok's

ANDOK'S is primarily engaged in the business of selling litson manok (roasted chicken). Over time, ANDOK'S had evolved and added a new concept to its main business of offering roasted chicken, and that is the concept of specialty grocery store offering a host of products, including beer, an assortment of beverages, rice, sugar, and other grocery products.

Franchising

Andok's offers two franchise formats: Take-out and Dine-in. Both offer the same great tasting and affordable food Filipino families have come to love through the years.

The Franchise Package includes :

- 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.

Franchise Fee / Initial Investment

- Andok’s dine-in store = PhP 500,000

- Andok's take-out store = PhP 300,000

Other investment considerations will be construction, equipment, furnishings and initial working capital, which may vary depending on outlet size and location.

Term of the Franchise Agreement

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.

Location Requirement

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.

Operations manual

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.

Training

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.

Supplies and Ingredients

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.