A franchise that does not tax your growth.
Two formats, a fixed monthly fee instead of a percentage royalty, and a head office that handles supply, brand and training so you can run the store. Territories are open across Luzon, Visayas and Mindanao.
Choose your format
Both packages include the same brand, supply and training support. The difference is footprint, capacity and capital.
Standard store
Total investment including franchise fee
- Franchise fee ₱600,000 – ₱1,200,000
- Dine-in, take-out and delivery
- Full kitchen, complete menu including party packs
- Mall, commercial strip or high-traffic residential sites
- Typical crew of 8–14
- Highest revenue ceiling of the two formats
Kiosk
Total investment including franchise fee
- Lower entry capital and faster fit-out
- Take-out and delivery focused
- Core menu, compact equipment package
- Mall kiosk bays, transport hubs, commercial ground floors
- Typical crew of 4–6
- Common route to a second, larger store later
The numbers, stated plainly
| Item | Standard store | Kiosk |
|---|---|---|
| Total investment | ₱3,000,000 – ₱5,000,000 | ₱1,500,000 – ₱2,000,000 |
| Franchise fee | ₱600,000 – ₱1,200,000 depending on territory | |
| Ongoing head-office fee | ₱25,000 – ₱50,000 per month, fixed by location | |
| Royalty on gross sales | None — your upside stays yours | |
| Typical return on investment | 18 – 24 months for well-sited stores | |
| Site types accepted | Mall, commercial, residential | Mall kiosk, transport hub, commercial |
| Service models | Dine-in, take-out, delivery | Take-out, delivery |
Figures are indicative and vary by territory, unit size, landlord terms and fit-out scope. Binding terms are issued in the franchise disclosure pack after the discovery meeting. This page is information, not an offer to sell a franchise.
What head office brings to the table
Site selection & validation
We assess foot traffic, catchment, delivery density and competition before any lease is signed. A bad site is the single most common way a food franchise fails.
Store design & fit-out
Approved layouts, equipment specification, contractor coordination and brand signage — so your store opens to standard and on schedule.
Owner & crew training
Classroom and in-store training for you and your team: cooking standards, service, food safety, POS, inventory and daily reporting.
Opening marketing kit
Launch campaign assets, delivery-platform onboarding, local activation plan and social support for your first weeks.
Full supply chain
Chicken, sauces, packaging and consumables delivered on a fixed schedule through our cold chain. No sourcing, no recipe drift.
Ongoing operations support
An assigned operations officer, periodic audits, menu innovation and national campaigns for the life of the agreement.
Six steps from enquiry to opening
- Step 1
Submit an enquiry
Tell us your target area, format and budget using the form below. We reply within three working days.
- Step 2
Discovery meeting
A conversation with our franchise team about the business, your experience and expectations on both sides.
- Step 3
Disclosure pack & site review
You receive full terms and financials. We evaluate your proposed site, or propose one from our pipeline.
- Step 4
Approval & agreement
Franchise approval, signing, and payment of the franchise fee. Lease negotiation runs in parallel.
- Step 5
Build and train
Fit-out, equipment installation, hiring and the full training programme for you and your crew.
- Step 6
Launch
Soft opening with head-office support on the floor, then grand opening with the launch marketing campaign.
Who we are looking for
We are selective, because a weak franchisee damages the brand for every other partner in the network. The partners who do best with us tend to share a few things:
Capital that is genuinely available
Funds for the investment plus working capital for the first months of trading — not capital that depends on the store performing immediately.
Hands-on involvement
Owners who are present in the store, especially in the first year. Absentee ownership is the second most common cause of failure after a bad site.
Local knowledge
A real understanding of the catchment you want to open in — the traffic, the competition, the rhythms of the area.
Willingness to follow the system
The recipes, standards and pricing are what customers are buying. Partners who want to improvise on those are not a fit for a franchise.
Start a franchise enquiry
Complete the form and our franchise development team will respond within three working days. Everything you send is treated as confidential.