Franchising Goto King

Goto King is a leading fast food chain specializing in quality and affordable meals and merienda fare, both traditional and non traditional that Filipinos enjoy, with friendly, efficient service and clean, well lit outlets. It advocates the promotion of Filipino culture through the propagation of the high quality and standards of Filipino food production.

Independent Outlet (Big)

Space Requirement : 76-150 sqm
Facilities : Large dining area; comfort rooms; air-conditioned environment.
Investment Required : Php 2.5M to 5M
Brief Description :

The Independent Outlet (Big) is the largest among the Goto King Store types and can accommodate larger crowds due to its more spacious dining area. Its captive market include regular commuters / motorists in a specified location like key intersections, mall interior and exterior spaces.

Goto King Independent Outlet (Small)

Space Requirement : 50-75 sqm
Facilities : Moderate size dining area; comfort rooms; air-conditioned environment.
Investment Required : P2M to P3M Php
Brief Description :

The Goto King Independent Outlet (Small) is a restaurant operation which can function either in or outside malls and other commercial stablishments. It offers the full menu line of Goto King and is well designed to accommodate dine-in crowds of up to 35 persons.

Goto King Food Court Outlet (Big)

Space Requirement : 20-40 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.8M to 2.5M
Brief Description :

The Goto King Food Court Outlet (Big) carries the full Goto King food line, from its rice porridge variants (Goto and Lugaw) to merienda, rice meals and desserts. Located within malls and shopping establishments, the Goto King food court outlet operates on mall hours. It may be located in any of the mall’s level, depending entirely on mall layout and design.

Food Court Big Outlet (Small)

Space Requirement : 11-19 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.5M to 1.8M
Brief Description :

Like the Food Court Big Outlet (Small) this version carries the full Goto King food line of merienda, rice meals and desserts as well as the same facilities and cooking provisions, but because of its size, it has limited serving capability. It can be located within malls and other shopping establishments and necessarily follows its operation hours.

Goto King Independent Kiosk (Independent)

Space Requirement : 15-30 sqm
Facilities : Air conditioned; utilizes seating and dining furniture.
Investment Required : P1.6M to P2M
Brief Description :

The Goto King Independent Kiosk (Independent) is the largest version of kiosk outlets. It can operate outside of malls and is considered as a small version of the Goto King restaurant (Independent store) because it can accommodate dine-in crowd and can offer more products which include a variety of rice meals (toppings and other rice combos).

Goto King Kiosk Outlets (Big)

Space Requirement : 11-15 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : between Php 1M to 1.6M
Brief Description :

This second version of Goto King Kiosk Outlets (Big) is smaller that the Independent Kiosk and like it, is permanently located in its area. It caters to commuters, shoppers and generally, to the “on the move” crowd. It has no dine-in nor seating facilities but due to its space, can offer more food items than the Kiosk Small because it has the facilities to prepare such
items like rice toppings.

Goto King Kiosk Outlets (Small)

Space Requirement : 6-10 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 800M to 1.2M
Brief Description :

The smallest version of Goto King Kiosk Outlets (Small) is bigger than the Cart outlet though they are similar in terms of facilities and target the same “on the go” crowd.” Both are stand up counter operations but the Kiosk small can offer more merienda items than the Cart because of its facilities. And unlike the cart, it is permanent and may not be moved from one place to another.
Goto King Cart

Space Requirement : 4-6 sqm
Facilities : Stand-up counter operation; may utilize seating and dining furniture depending on the lessor’s discretion; may use electricity and/or gas for cooking; can be placed in either air-conditioned or non-air-conditioned environment.
Investment Required : Php 500-600K
Brief Description :

The Goto King Cart caters to people who are always ‘on the go’.They are customers who belong to the mobile and transient crowd. It can easily be located in areas where there are limited dining spaces like in mall sections (hallways, corridors, arcades, supermarkets, etc.), gas stations, convenience stores, bus terminals, schools and canteens. Whenever necessary, it is the only store type that can be physically transferred from one location to another since it does not form part of a permanent structure.

For more info :

Head Office Address:

159 Kamias Road Extension
Sikatuna, Quezon City, Philippines
Telephone Number: +63 922 32 06
Fax Number: 433 52 08
E-mail Addresses: admin@gotoking.com.ph
For specific information: Business and Franchise Development
bizdev@gotoking.com.ph

TRC livelihood training schedule

Regular classes in the Philippines started a few weeks ago. So are the livelihood trainings provided by some government agencies. What we have here is the training schedule of Technology Resource Center (TRC) of the DOST. Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.

THE TRC ADVANTAGES

-Expertise gained over 27 years of experience
-Expert trainers from the academe and business sectors
-Very affordable fees
-Hands-on training, with field trips wherever needed
-Free materials for hands-on training
-Free business consultations
-Free attendance in MagNegosyo Forums
-Accredited training by national and international agencies
-Free attendance in MagNegosyo Forums

If you are interested in joing one of the trainings they offer, contact:

TRAINING VENUE: TRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City
TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684

Schedule for the month of August 2009 are as follows:

How to Make Fashion Accessories
Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, cellphone charm, bracelet, bag charm and ID holder. Bring long-nose pliers and sharp scissors. Aug 1-2 8-4:30; cost 3,399

Coffee Shop Management and Operation (with field trip)
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. Aug 1-3 9-4:00; cost 3,729

Broiler Production (Meat Type Chicken)
Breeds, production management, nutrition, feeds and feeding, and production economics. Aug 3-4 9-4:00 ; cost 2,959

Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. Aug 3-4 8-4:30; cost 3,399

Aromatic and Decorative Candle Making
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil. Aug 5-6 8-4:30; cost 3,399

Layer Production (Table Egg) (with field trip)
Layer breed, production management, housing, nutrition, feeds and feeding management and production economics. Aug 5-7 9-4:00 ; cost 3,289

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 7-8 8-4:30; cost 3,399

Advance Meat Processing
Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (pork and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon. Bring apron and hand towels. Aug 7-8 8-4:30 ; cost 3,399

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 8 8-4:30 ; cost 1,375

Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. Aug 10 8-4:30 ; cost 1,815

Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics. Aug 10-12 9-4:00 ; cost 3,289

Operating a Retail Store Business
Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning. Aug 11-12 8-4:30 ; cost 2,959

SORBETES (Commercial Production)
Lecture: basic technology of ice cream production, material and equipment requirements, product formulation and costing. Demonstration: ice cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. (With field trip to an ice cream plant). Bring apron and hand towels. Aug 12-13 8-4:30 ; cost 3,509

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 13-16 8-4:30 ; cost 4,169

Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. Aug 14-15 8-4:30 ; cost 2,959

Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip)
Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors. Aug 15-17 8-4:30 ; cost 3,729

Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels. Aug 17-18 8-4:30 ; cost 3,399

Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successfull events. Aug 18-19 8-4:30 ; cost 2,959

Silkscreen Printing
Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. Aug 18-20 8-4:30 ; cost 3,729

Perfumes and Colognes
Lecture: starting a perfume business, formulations, blending of essential oils, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette. Aug 20 8-4:30 ; cost 1,815

Operating a Laundry Shop Business (Small-Scale)
Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns. Aug 22-23 8-6:00 ; cost 3,289

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 22-23 8-4:30 ; cost 3,399

Swine Production (with field trip)
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. Aug 22-25 9-4:00 ; cost 4,059

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 24 8-4:30 ; cost 1,375

Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. Aug 25-26 8-4:30 ; cost 2,959

Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. Aug 25-26 8-4:30 ; cost 2,959

Specialty Cakes and Pastries
Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters. Aug 26-27 8-4:30 ; cost 3,399

Honeybee Culture (with field trip)
Lecture: Role of bees in improving crop yield and plant species, different species of honeybees, castle differentiation, colony, breeding, feeding techniques, control of pests and diseases, harvesting, marketing, cost and return analysis. Aug 27-28 8-4:30 ; cost 2,959

Animal Feed Formulation and Production (with field trip)
General principles of feed formulation for chicken, duck and pigs. Bring calculator on second day. Aug 28-29 & 31 9-4:00 ; cost 3,289

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 28-31 8-4:30 ; cost 4,169

Laundry Soap and Detergents
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator. Aug 29-30 8-4:30 ; cost 3,399

Setting up a Domestic Ticketing Office for Airlines and Shipping Companies
Lecture: industry requirements - accreditation process of domestic airlines, legal process, capital requirements, site selection and office layout. Aug 31
8-4:30 1,375

Source: www.trc.dost.gov.ph