Frequently Asked Questions
Below is a list of the most frequently asked questions regarding Fiambrera Franchise.
Q.How can I generate income from Fiambrera Ko franchise?
A.Fiambrera Ko, franchise is a system that effectively applies time and motion for efficiency, to produce home-style Filipino cooking which average Filipino usually craves but does not have enough time and effort to prepare. Each process is carefully studied and examined for optimal output and efficient workflow. Thus the production cost is at bare minimum, giving the franchisee enough room for income without raising the cost of the product.
Q.What do I need to start up my very own franchise?
A.There are two ways possible:
1. Conversion – If you have an existing restaurant business which is barely making enough for overhead cost, it is very likely to be a candidate for Fiambrera Ko conversion. The conversion will use your existing kitchen and equipments and your staff will go thru a rigorous training under the supervision of Fiambrera Ko Franchise supervisor.
2. New Fiambrera Ko outlet – Logistics team will conduct and ocular inspection of your proposed site. They will do a project study for the feasibility of putting up an outlet in the place. Taken into consideration include the population density of the place, existing restaurants and food chain store, as well as the accessibility of the site to foot traffic. Once the project study has been completed, paper works are prepared and the building team are dispatched. Screening and training of the employees will commence and will be given hands-on experience at franchise showroom or other existing outlets.
Q.What is the OK Na Kape? Is it part of the concept?
A.OK na Kape is the dine-in part of the Fiambrera Ko business. It is an optional part of the franchise but required for dine-in purposes. The cash-flow of the OK na Kape is independent to the Fiambrera Ko production line.
Q.What are included in the Franchise Package?
A. Upon signup, the franchisee is entitled to the following benefits.
Use of trade name, concept and system.
Marketing, technical and training support
Administrative operations support
200 pcs Fiambrera lunchboxes
20 Alatone plastic crates
1 Trolley
Signboard and/or Neon Signage (property of Fiambrera Ko)
Q. What separates fiambrera ko from other restaurant business?
A. Fiambrera Ko is committed into serving meals to the general public with these main trusts; Hygienic, Nutritious and Delicious, and Affordable. We use food-grade stainless Fiambrera Ko lunchboxes that are recyclable while we protect the planet from pollutants and non-bio-degradable materials. Our menu cycles are strictly supervised by food nutritionist to provide our customers not only delicious meals, but nutritious and healthy.
Q. Do I need to prepare a pre-determined number of lunch packages?
A. As a franchisee, you will prepare for at least 200 pack lunch (minimum per kitchen) everyday depending on the size of your kitchen and the number of your staff.
Q. My Restaurant is already at its peak. Is there a way I can expand my operation?
A. There will come a time when the demand of your customer is more than you can offer. As much as you may want to serve them, we humbly discourage you from serving extra sacrificing the quality or the food and service. However you can expand your operation by expanding your outlet or opening another branch outlet.
Q. I have a customer who wants me to cook a customized menu. Is it okay?
A. Customers will always look for ways to best benefit them. And we do agree that they are often right. But we do reserve the right to declined their offer to cook their food the way they want it, unless the volume of their custom order is practical enough to be custom produced and will not drastically effect the efficiency of your workforce. We learned that you can probably make a profit from custom orders but if the efficiency of your production line is impaired, the system will be greatly affected thus lowering the overall production output.
Q. During my previous restaurant business, i have to hire people to convince customers to come to our restaurant. DO i need to do the same on Fiambrera KO?
A. Fiambrera Ko system works like a catering service. You will have to deliver to your subscribers because they will need to eat everyday. You will not need extra people to lure and convince them to try what you cooked.
Q. How would I know how many to cook for the day? How do i prevent excess production?
A. Since Fiambrera Ko is similar to a subscription system, you already have the exact number of customers who will eat, so your kitchen can prepare the accurate number of servings required. And since you have the exact amount of servings, you can have a close-to-zero-inventory in the production, lowering the cost that might be incurred by storage cost and perished items.
Q. I have corporate customers where some members do not eat pork. Can i still them?
A. Along the way, you will often encounter customers who do not eat certain kinds of foods. We foresaw this beforehand, that is why every corporate customer are required to fill up a survey form, referring to which of the menu-cycle they do not want served and how many. Only the number of Fiambrera pack lunch of those who like the food serving will be delivered.
Q. My corporate customer did not eat his lunch because he was away for a seminar, He wants a refund.
A. If by chance, a corporate subscriber cannot take the Fiambrera pack for some reason, he will have to inform you in advance. Failure on their part will be considered delivered and not refundable, even if they return the Fia
Q. What is the difference between a corporate customer and a dine-in customer?
A. Dine-in customers are those who are walk-in customers of OK na Kape. Corporate customers are the clients whose lunch pack are delivered by Fiambrera Ko