Tips and Guides

I am posting this because a new GOLDILOCKS FRANCHISE was opened in the City where I am located, and the store have been packed on a daily basis for the past two months. I am guessing this Franchise is profitable, the start capital, however, is almost prohibitive to ordinary folks. Read below for more information.

Put up your own Goldilocks outlet! Goldilocks Bakeshop, Inc. provides almost everything you’ll need to successfully run your own Goldilocks shop. We’ll give you the name license and trademark, and we’ll show you how the Goldilocks business operates.

Your Goldilocks shop can either be a Bakeshop, selling only baked products, or a Full Store, serving both delicious baked goods and scrumptious Pinoy dishes. Bring the freshness and warmth of Goldilocks to your neighborhood with a Goldilocks franchise!

What is the Goldilocks Franchise Agreement?
The Franchise Agreement grants to the franchisee the right to operate a specific Goldilocks Store, at a single address, for a period of 8 years . These rights include the use of Goldilocks trade name and trademarks, proprietary products, store design, signage, and use of Goldilocks methods of operation.

In return the franchisee agrees to operate the business in accordance with the Goldilocks established standards of quality, service, cleanliness and customer service. The franchisee is expected to do his utmost best to operate his store to achieve the fullest potential of the store in terms of profitability and customer delight.

What does Goldilocks look for in a prospective franchisee?
Goldilocks looks for a franchisee applicant with the following characteristics: highly motivated and shares the same values as Goldilocks in terms of commitment to quality and service.
? dedicated to running the business on a full time basis, not as an investor but as a hands-on operator (owner / manager)
? financially capable of meeting the financial requirements.
? with an entrepreneurial drive willing to take calculated risks, and with the strong desire to succeed.
? with business management skills preferably with food or retail experience.
? very good interpersonal relationship skills.
? willing to operate within the Goldilocks system.

How much is the franchise fee?
The franchise fee, which is paid upon the signing of the franchise agreement, is for the rights to use the franchisor?s trademark and business system as well as for the activities at the start of the franchise agreement such as site evaluation , assistance in recruitment and training for the initial store team.

Franchise fee for the Bakeshop is P 800, 000.00 and for the Full Store P1.2 Million.

What is the investment cost for a Goldilocks franchise?
Investment costs will vary depending on the size of the store, the location, type of store and several other factors.

Investment cost for a Bakeshop is estimated at P 6 to 8 Million and for the Full Store at P 10 to 12 Million.

Investment cost will cover the following:

? franchise fee
? lease hold improvements
? delivery vehicle
? operating equipment ./ utensils
? collateral / surety bond
? project management fee
? store launching activities
? POS – Point of Sales System w/ hardware package

Does Goldilocks provide financing?
No, Goldilocks does not provide financing.

How long is the franchise term?
The franchise term is for eight ( 8 ) years.

How much is the royalty fee ?
The royalty fees are paid on a monthly basis for the on going use of the Goldilocks name and systems as well as for the continuing support activities of Goldilocks.
a) Full Bakeshop 4% of total monthly purchases.
b) Foodshop 8% of total monthly gross sales.

How much is the advertising fee ?
The advertising fee is 2% of the total Gross Sales, derived from both Bakeshop and Foodshop and is paid on a monthly basis.

Will training be provided ?
Goldilocks will provide training for one Managing Director, the management team and the crew who must all successfully complete the Store Operations Training Program.

The training for the initial batch of hires will be free of charge but all succeeding training for new employees will be charged.

Training excludes salaries, meal, transportation, lodging cost of the employees and out of pocket expenses of trainers for training activities conducted outside of Metro Manila.

The Franchisee’s Managing Director and store crew will also be required to attend trainings during the duration of the franchise term to upgrade their skills.

A Goldilocks Operations Manual will also be provided for reference purposes and will be updated as needed.

Will Goldilocks provide the manpower to operate the store?
Goldilocks will assist the franchise in the recruitment of its team free of charge for the initial store team but recruitment cost will be charged for succeeding hires.

The store personnel will be directly hired by the franchisee and will be responsible for their salaries and benefits.

Who looks for the location?
When you apply for a Goldilocks franchise, you may propose a site location, together with an initial market study of the proposed site which will include the foot and vehicular count, competitive business establishments, and demographics (area profile). Our site Selection Department will assess the site and validate the market study.

What are the required sizes of the store space?
a) for Bakeshop – Minimum of 60 – 80 Square Meters
b) for Full Store – Minimum of 150 – 250 Square Meters

Is there a standard store design?
Yes, there is a standard Goldilocks store design, lay-out, equipment and facilities requirements for each type of store.

What continuing support will I receive?
On going support includes regular in-store visits to help you identify areas of improvement, assistance in the development of marketing and customer relations programs and activities, new operating procedures, and much more.

What will my return in investment be?
Although the brand name of Goldilocks is a strong sales inducing factor, the amount of money a franchisee can expect to make will greatly depend on the ability of the franchisee to manage the business , drive sales volume and control operating costs.

Is there a territorial or area exclusivity?
Goldilocks does not grant territorial exclusivity. Stores may be situated depending on market and customer needs.

How can I apply for a franchise in the Philippines?

1)Download and print a copy of the following forms. Fill out completely.

Franchise Inquiry Form (Pages 1 to 13)

2) Prepare the following :

? Letter of intent with complete information containing exact address of proposed site, your mailing address, contact numbers.
? Vicinity map of proposed site with nearby establishments indicated.
? Legal document of site ownership ( if applicant owns it )
? Detailed resume or bio-data

3) Mail these documents to:

Goldilocks Bake Shop, Inc.
Franchise Relations Department
439 Shaw Blvd.
Mandaluyong City

Or email us at :
lin.deres@goldilocks.com.ph

I am interested in selling Goldilocks products or applying for a franchise in other countries . Where can I ask for more information?
For more information on foreign franchising please Click here.

The need for proper handling and processing of tilapia is important both for the fishing industry and for the consumers.

Improvement of the processing and handling of tilapia in terms of quality, product range and volume results in increased economic activity and employment. It is also one way of stabilizing fish marketing by providing an outlet for surplus and peak catch even during emergency harvest, thereby ensuring high fishing activities and stable prices. It can also contribute to the efforts related to nutritional goals.

Handling

The quality of fish depends on how it is handled from the time it is taken out from the water until it reaches the kitchen. Fish landed is usually subjected to rough handling treatments. Consider these 3 cardinal rules in handling fresh fish:

1. Cleanliness. Observe cleanliness throughout the fish handling chain. Clean the deck, checkboards and containers thoroughly before the fish haul comes aboard. Clear one haul away before the next ones come aboard.
If you have to leave some fish on deck, move them at one side of the deck so that fresh fish are not placed on top of these.

2. Care. The fish you are handling is food, treat it as such.
- Work on fish as quickly and as promptly as possible.
- Sort fish properly before packing
- When fish have to wait on deck or on the fish landing for some time before working on these, cover these to protect them from heat and other elements.
- Drain fish before icing
- Avoid brushing the fish
- Don’t throw, trample or kick the fish

3. Cooling. Temperature is the most important single factor affecting the quality of fish.
- Use plenty of ice. Put additional layer of ice on top, bottom and side of fish in boxes or shelves
- Don’t over-fill a box or shelf. The next box or shelf on top will smash the fish below.
- Lay the fish belly downward – this prevent entry of dirt water into the fish.
- Don’t pack fish so tightly that melted ice cannot flow.

Fish is cooled more quickly when ice cold water is poured on them. Fish spoils easily when allowed to stay in stagnant water, blood or slime. If the vessels is provide with fish room, store fish in ice as quickly as possible. Make sure the fish room is always kept clean.

Transporting

Fresh fish transported to far distances must be packed with ice to ensure freshness when they reach the consumers. Proper packing of fresh fish with ice means arranging the fish and ice alternately in the container to maintain 5°C chilling temperature is attained with the ratio of 1 kg of ice to 2 kg of fish. Fresh fish may be transported in styrofoam boxes, conical tubes (bañera) basket (“kaing”/”bayong”) and plastic containers.

The more sophisticated method is the refrigerated truck.

When transporting tilapia within the region, wholesalers pack them in ice. Upon reaching their destination, fish are repacked with ice and sold to retailers and eventually to consumers.

The latest practice of transporting live marketable tilapia in Region 02 from Magat dam fish landings to Santiago, Isabela is in hauling boxes with battery-operated agitators. Magat dam alone ships 1.5-2 tons of tilapia daily to different places within the region.

Processing

The common method of processing tilapia in case of oversupply are drying, salting, smoking and “buro” making. Sundrying (dalangdang) is the most common processing method practiced in Region 02. It is also the simplest and least expensive way to preserve tilapia. The steps in drying fresh tilapia are:

1. Split the fish into butterfly fillets along the backbone with a sharp knife.
2. Remove the gills and internal organs or the entrails.
3. Wash fish to remove all traces of blood.
4. Immerse split fish into a brine solution of 1 part salt to 3 parts water for 30 minutes to 1 hour depending on the size of fish
5. Drain the fish and dry under the sun for 1 to 2 days.
6. Store dried tilapia in a cool, dry place.

“Burong isda” or fermented fish is a favorite among the Tagalogs and Ilocanos. To prepare “burong tilapia” follow these procedures:

1. Scale 1 kilo of tilapia and split the fish along the dorsal side. Remove the internal organs, gills and traces of blood. Wash thoroughly and drain. Cut into single fillets. Mix one cup of salt. Cover and set aside.
2. Add 4-5 cups of water to 2 cups of rice and cook. Remove rice from the pot and allow to cool. Grind 2 tablespoons of “angkak” or red rice finely and mix with 2 cups of rice.
3. Use a wide-mouthed sterilized jar. Spread a thin layer of rice mixture at the bottom and then spread the fillet over it. Spread another layer of rice and continue packing fish and rice alternately. Cover with a thick layer of rice then sprinkle salt over the rice mixture. Clean the neck of the jar and cover tightly. Allow to ferment for 1 to 3 weeks.

Smoked tilapia is a delicacy not only in our country but also in Thailand and Nigeria. Tests indicate that smoked tilapia is highly acceptable among Filipinos.

Procedure in smoking tilapia:

1. Remove the gills and entrails
2. Wash and soak in brine solution (1:3 salt to water) for 30 minutes to one house depending on the size of fish.
3. Boil in 10% brine solution (1 part salt to 9 parts water) for 10 to 20 minutes.
4. Smoke for 30 minutes at 43-66°C.
5. Pack in plastic bags and refrigerate.

Source: www.da.gov.ph, photo courtesy of www.fishfarming.com