KAMBAL PANDESAL DESCRIPTION of BUSINESS Neighborhood bakeshop offering freshly-baked breads mainly Pan De Sal and filled variants. BAKESHOP SIZE :15-20 square meters IDEAL LOCATION :In populous areas like tricycle/jeepney terminal, entrance of a subdivision, schools, hospitals or within residential area with about 2,000 houses. Foot traffic of about 400 in peak hours. DISTINCTIVE FEATURES : > on site baking showing how products are made> time of baking patterned after Pinoys eating habits KAMBAL PANDESAL 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*1-2 weeks training program for partners bakers*SMMIs high-quality easy-to-prepare pan de sal mixes helps ensure consistent end-product (bread) quality*Skilled bakers not necessary. Dedicated post-store opening support to iron out the kinks and ensure smooth opening*Periodic store audits to ensure that quality and control guidelines are being followed*Product development support to introduce new variants for the outlet ~ INCLUSION ~ A. Equipments : 1. Two Dek Gas Baking Oven 2. Spiral Mixer 12.5kg capacity 3. Stainless Working Table 4. Cooling Rack (20 layers of 24x16 aluminum tray) 5. Bread Display Case-Ordinary 6. Proofing Rack (2 columns @ 20 layers of 24x16 aluminum tray) 7. Complete Set Up of Equipment & Supplies:- Starter Kit- 40pcs aluminum trays (L24xW16)- Weighing Scale - Measuring Tools- Cutting Tools- Filled Bread Prep Tools- Containers / Hand Gloves / Food Tongs - Packaging Supplies 8. Bicycle optional B. FREE REGISTRATION - E-LOADING BUSINESS C. FREE SITE ASSISTANCE (selected NCR areas) D. Initial INVENTORIES (c/o San Miguel Mills, Inc. or SMMI)1. Ten (10) bags pandesal mix E. MARKETING MATERIALS : (c/o SMMI)1. Tarpaulin2. Fliers F. PANAFLEX STORE SIGNAGE (c/o SMMI) For more details contact - Bong Aguirre Sun Mobile +63943-7021943 Smart Mobile +63939-6280888 -Globe Mobile +63915-457760 Email us at : benedictaguirre@ymail
Posted on: Wed, 26 Mar 2014 19:33:08 +0000
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