Category: BUSINESS

Kettle Corn Franchise

I love holy kettle corn because it is  sweet, salty and the packaging is aesthetically pleasing. The packaging is sealed tight so it is freshness is also sealed for a day or more.

 The entrepreneurs behind kettle corn are Derrick Chiongbin and Aris Alipon and their first outlet was at Alabang Town center which opened on July 16, 2004. Since then outlets having been popping out  like pop corns.

They are currently open for franchising and here are some details:

Franchise package is 350,000 pesos which includes the following:

Initial fee

Booth design and construction

Cooking and preparation equipment

Office and cashiering supplies

Signages and other fixtures

Initial inventory of raw materials (100 batches)

 

Other expenditures may cost 300, 000 pesos and may include the following:

License, permits, and registration fees

Advance rent

Security deposit

Allowances and salaries

Uniforms

Initial operating capital

 

Royalty based on gross sales:

Management fees 5%

Marketing support fund 2%

Local branch marketing fund 1%

Franchises are NOT AVAILABLE in metro manila, Cebu, and areas where a franchise has been granted or an applicant has been approved.

For further details visit their site:holykettlecorn.ph

Peanut Franchise

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My father’s usual pasalubong  is peanuts / mani.  He will always say to us that mani would sharpen our brain.  Well, I don’t know whether this is true or not but surprisingly I have I never had a failing grade. Possible that it is genetic and enhanced by the tons of peanut I have engulfed.  

We Filipino love mani in general, whether hubad na mani or not.  Remember the commercial isang platitong mani by San Miguel beer?  According to survey that time, mani is the best companion of beer, hence the “isang platitong mani commercial”.

Today, peanuts are being sold in the street, bus, terminals, and even malls. Few years back mani is exclusively a street food. But today, more and more business that is dealing with peanuts is sprouting in malls.

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Rice in a box franchise

In a society that is always on the run most of the time we don’t have time to cook for ourselves.  Most of the time we eat in canteens, karienderya, fast food etc..  Another innovation in the  food business is the Rice in box concept.  The viand is mixed with the rice which is in a fancy box.  The price is very affordable which range from 35 pesos up.  Usually you could find this kind of stalls near LRT, MRT, Schools and areas with huge human traffic.

 

If you want to venture in this kind of business and you want a tried and tested formula then buy a franchise.  One franchise you could try is RBX  rice in a box, products include chow fan with varieties like ham and bacon, chicken chorizo, seafood bagoong, beef mushroom; teppanyaki with varieties  like boneless chicken, beef teriyaki, pork barbeque, mixed seafood ; noodles with varieties like chicken , beef, la paz batchoy and seafoods.  Store type would range from stall, cart, kiosk and mini diner depending on your budget and location.

 

Here are some information about RBX rice in a box , this was taken from their site:

 

The RBX advantage

No royalty fees

A proven system of operation

An automatic reputation and customer base

Easy to operate

Low space requirement (4 sqm)

Low investment requirement completely equipped to start the business outright-starting from 300,000 (price depends on space size and store type)

 

Franchise package

 

Construction of the store

1 unit 8 cu.ft. chest freezer

1 unit 30-cup rice cooker

1 unit rice warmer

2 units griddle

Initial stocks worth 3,000

Cooking utensils

Training (3 service crew + owner)

3 sets of service crew uniform

 

For more info go there site at rbx.com.ph

 

Talaba farming – Oyster Production

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Introduction

Oysters have been gathered from the wild for food long before scientific farming of the organism began. This bivalve is considered as one of man’s most nearly balanced natural food. It is a cheap source of protein and contains substantial quantities of all minerals and vitamins essential to the human diet. About 18% of the protein requirement, more than 50% of calcium and phosphorus, and all iodine and iron needed by an adult Filipino can be supplied by 200g of oyster meat. Aside from its edible portion, the shells of oysters are also used as raw materials for poultry and cattle feeds, fertilizers, pharmaceuticals and concrete products. Moreover, these can be recycled as cultches for collecting seeds. Other minor by-products include novelty items and ornaments

 

Site Selection

During culture period the oyster suffer from high mortality due to freshwater run-off brought about by heavy precipitation, adverse weather condition and abundance of fouling organism that are sometimes observed on collectors even prior to attachment of spats. These are some of the risks in oyster farming and to avoid these problems. It is necessary to conduct proper site selection for oyster cultivation. In general, a viable oyster farming ground should have the following characteristics:

  • Water depth should ne 1.5-2.5m for traditional and at least 5.0m for non-traditional culture methods.
  • Water salinity level is about 17-20 ppt and water temperature from 27-32 °C for faster growth.
  • The area is not subjected to excessive flooding/freshwater run-off, which causes as mortality
  • The site must be protected from strong currents and big waves. There should however, be moderate current for good water exchange to prevent build-up of decaying materials
  • The site must be non-shifting or soft and muddy bottom to minimize siltationOyter beds should be free from predators and other natural enemies (borers, starfishes, crabs, etc.)
  • Therse should be adequate cheap materials for cultch bamboo and empty oyster shells for spat collection.
  • Presence of indigenous species of spawners to ensure adequate seed supply
  • Materials for the farm structures should be readily available in the areaSite should be accessible and near to market outlets.

 

Culture Techniques

Four methods of oyster culture are practised in the Philippines; broadcast (sabong), stake (tulos), lattice and hanging (bitin, sampayan, horizontal, and tray) methods.

Broadcast (“sabog”) method. The broadcast method is the most simple and primitive method and it is adopted in areas with firm enough bottoms to support the collectors. Empty oyster shells, stones, logs and tin cans are scattered over the selected area where natural setting occurs. Oyster spats are grown to the commercial size on the collectors. The advantage of the method is the low investment required, whereas the major disadvantages are that it can be used only in coastal areas with firm bottoms and shallow waters, high mortalities due to silt and predation, and difficulty in harvesting.

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