FRANCHISE FEE INCLUSION:
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B. INITIAL INVENTORIES
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BAKESHOPE SIZE: 15-20 squere meters |
IDEAL LOCATION:
In populous areas like tricycle/jeepney terminal,
entrance of a subdivision, schools, hospitals or within residential area with about 2000 houses. Foot traffic of about 400 in peak hours. Even inside malls and grocery stores. DISTINCTIVE FEATURES:On Site baking showing how products are made
Time of baking patterned after Pinoy’s eating habits. Offers entrepreneurs an easy-to-start, easy-to-manage model for a neighborhood bakeshop, with extensive training and support programs. Assistance in evaluating candidates sites 1 to 2 weeks training program for partners’ bakers SMMI’s high quality, easy-to-prepare pan de sal mixes helps ensure consistent end-product (bread) quality and control guidelines are being followed Product development support to introduce new variants for the outlet |