Phase 1:
Restaurant Pre-Opening
Embedded Files
New store opening process
New store opening process
Table Of Contents
Table Of Contents
* HQ stands for Head Quarter / franchisor - AHM Lifestyles
* HQ stands for Head Quarter / franchisor - AHM Lifestyles
II. Restaurant Design / kitchen & bar development
IV. Menu Development & Menu Design
V. Must Have List & Purchase Process With HQ
VI. Forecast sauce & spice mix - 1st order
I. Location
I. Location
HQ to provide the location finding guideline - "Location Criteria".
Franchisee to find the location, fill up the "Location Criteria".
Franchisee to share the potential sites, location criteria evaluate file & a floor plan to HQ for review .
HQ to visit to finalize the location (HQ visit sites - 1st Trip)
*Note: HQ need to approve the proposed location.
II. Restaurant Design / kitchen & bar development
II. Restaurant Design / kitchen & bar development
HQ to provide documents for reference:
A. Restaurant Design Guidelines
B. Restaurant Design file for reference
C. Kitchen & Bar Specification guideline
A. Restaurant Design Guidelines
A. Restaurant Design Guidelines
A guideline of element must have for Chickita restaurant
B. Restaurant Design file for reference
B. Restaurant Design file for reference
Full package design file of current flagship restaurant in Vietnam.
C. Kitchen & Bar Specification Guideline
C. Kitchen & Bar Specification Guideline
Full package design file of current flagship restaurant in Vietnam.
1.HQ to provide list of recommend designer from Viet Nam
2.Franchisee to review and select the option either use the designer from Vietnam or find locally source designer.
3.If Franchisee decides to use the designer from VN, HQ to make the connection.
2.2 Restaurant Design & Development Approval Process
During the development process franchisee to keep HQ review & confirm on the below
III. Select Sauces & Menu
III. Select Sauces & Menu
3.1 Sauce Selection
3.1 Sauce Selection
Franchisee to do sauce tasting.
HQ X Franchisee to finalize the sauce selection.
HQ to provide the final sauce selection for franchisee to sign off.
3.2 Menu selection
Franchisee to visit HQ - Food Tasting.
Franchisee to select menu 1st draft (from the master menu selection file)
HQ X Franchisee to discuss & finalize the menu.
Franchisee X HQ to sign off on the final menu selection
Master Menu Selection File
Master Menu Selection File
A summary of all food & beverage items which provide reference image, ingredients, food cost & cooking time for franchisee to select a suitable item in the menu.
Please download the file to use.
3.3 Develop Ingredients list
HQ to provide the master ingredients list based on the selection menu.
Franchisee to source for the ingredients available in their local market.
Franchisee to share any challenges in sourcing the local ingredients and revert back to HQ.
HQ to suggest substitutes of the unavailable ingredients.
Franchisee to look for substitute ingredients.
Notice: During 2nd visit, before opening, HQ will test the ingredient quality & confirm the ingredients
IV. Menu Development & Menu Design
IV. Menu Development & Menu Design
Menu design process
The process to develop the 1st a la carte menu after finalizing the menu selection
V. Must Have List & Purchase Process With HQ
V. Must Have List & Purchase Process With HQ
Items to Order from HQ:
Certain items like sauces, spice mixes, and other SKU must be ordered from HQ to maintain consistency in quality and standards
Kitchen Equipment:
Some kitchen equipment must come from specific brands and meet HQ’s guidelines for quality and safety.
Chicken Specifications:
The chicken must follow HQ’s quality standards this includes sourcing from approved suppliers and adhering to specific criteria related to size, quality, and freshness.
Purchase process from HQ
There is a defined process for purchasing these items directly from HQ to maintain consistency in supply and quality
5.1 Must-have List
5.1 Must-have List
The listed items are essential for all Chickita outlets and come with product guidelines and specifications for procurement from Vietnam HQ and third-party suppliers.
5.2 Purchase Process
5.2 Purchase Process
Ordering Process for the Must Have Chickita Sauce/Spice Mix & Chickita Merchandise from Vietnam HQ.
VI. Forecast sauce & spice mix - 1st order
VI. Forecast sauce & spice mix - 1st order
*Note: Forecast sauces & spice mix guideline is for the 1st order, from the 2nd order franchisee can forecast based on the actual consumption after restaurant open.
6.1 Sauce Consumption Forecast
6.1 Sauce Consumption Forecast
Template guideline for forecast sauce consumption.
Please download the file to use.
6.2 Spice mix Consumption Forecast
6.2 Spice mix Consumption Forecast
Template guideline for forecast spice mix consumption.
Please download the file to use.
*Notes: Sauce & Other goods must arrive at the Franchisee's location 4-6 weeks before opening
VII. Restaurant Master Items
VII. Restaurant Master Items
Franchisee to process order restaurant equipment & others items
Franchisee to process order restaurant equipment & others items
- Using reference from file 7.1 Master Items List.
- Using Design & Guideline from file 7.2 Collateral Master Items List for all printing Collaterals.
7.1 Master Items List
7.1 Master Items List
All list of items is needed for Chickita restaurant, which provide reference image & dimension.
7.2 Collateral Master List
7.2 Collateral Master List
A full list of all collateral items uses for Chickita Restaurant, which provide the dimension details, reference material & design file
VIII. Chickita Music Style
VIII. Chickita Music Style
Music direction
Music direction
The franchisee is required to play the music provided by HQ to align with the brand's style and atmosphere. HQ will provide a Spotify playlist, which will be updated annually
If franchisee using Spotify - need to use premium account to avoid the advertisement
If franchisee using Spotify - need to use premium account to avoid the advertisement
IX. Training at Head Quarter
IX. Training at Head Quarter
9.1 Training at HQ
9.1 Training at HQ
Franchisee attends minimum 4- 5 days for training at Head Quarter - VN.
Require: Chef, head of operation
9.2 Document handover overview
9.2 Document handover overview
Franchisor handovers all documents / SOPs / recipes to franchisee.
X. Marketing
X. Marketing
We advise our franchisee to have a marketing representative onboard at least 2 months before the soft opening date
10.1 Social Media
HQ will create Facebook Page & Instagram to provide the franchisee
Franchisee shall provide to HQ the person in charge of managing these social channels (working email) and the Company's Facebook business manager ID (How to find your business ID).
The franchisee is required to fully setup (Update FB cover/avatar & publish content) social media channels one month in advance before the soft opening date
10.2 Website Set Up
We advise our franchisee to finish setting up & active website at least 1 month before soft opening date
HQ will provide the domain and website template.
The franchisee is responsible for securing hosting services to accommodate the domain and website content
The franchisee deploys the website template and makes any necessary modifications based on specific business needs. (We recommend having a qualified professional handle this action).
Once the website is live, the franchisee's marketing team will be fully operational
10.3 Marketing Plan
The Franchisee is required to present the opening plan and the 6 month marketing plan at least 4- 6 weeks prior to the opening date for HQ's review & consultation
HQ to review & finalize marketing plan with franchisee.
XI. HQ Visit For Product Approval
XI. HQ Visit For Product Approval
Location site visit
Location site visit
HQ to inspect the work of construction.
HQ to approve the food & beverage products.
Notice: Implementation for the 1st outlet
XII. Pre-opening Support
XII. Pre-opening Support
HQ to visit for support restaurant opening - minimum 2 weeks.
The Franchisee needs to inform the soft opening date 1 month prior.
HQ need to test & approve all the dishes before restaurant soft opening 3 -5 days prior
Checklist for the Operations Team to Complete Before the Restaurant Opens (for reference)
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