Phase 1:
Restaurant Pre - Opening
Embedded Files
New store opening process
New store opening process
All tasks marked with an asterisk (*) can be skipped for the second store rollout and future locations.
All tasks marked with an asterisk (*) can be skipped for the second store rollout and future locations.
Table Of Contents
Table Of Contents
* HQ stands for Head Quarter / franchisor - AHM Lifestyles
* HQ stands for Head Quarter / franchisor - AHM Lifestyles
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
2.1 Designer engagement & kitchen equipment approval
A. Restaurant Floor plan Guidelines
A. Restaurant Floor plan 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.
2.2 Kitchen & Bar Equipment List Approval
The kitchen & bar equipment list must be finalized and approved by HQ prior to initiating the design stage.
HQ to provide a kitchen & bar equipment list including detailed specifications and required quantities, for final review and approval before moving to the design stage.
Franchisee submits proposed equipment list (if any changes from HQ standard list) to HQ for approval before design continues
HQ to review & approve the equipment list
Phase 2: Floor plan & 3D Design
Proceeding to this phase requires collaboration between the Franchisee and HQ on the floor plan and 3D design. All submissions must be reviewed and approved by HQ
Floor plan & 3D Design Development Process
Floor plan & 3D Design Development Process
Details of the working process required between the Franchisee and HQ.
III. Select Sauces & Menu *
III. Select Sauces & Menu *
3.1 Menu & Sauce selection
Franchisee to select menu (from the menu selection)
HQ to review the menu balance.
HQ X Franchisee workshop to discuss & finalize the menu.
Franchisee to provide the final menu selection.
HQ to provide a final menu selection for franchisee to sign off.
3.2 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.
During 2nd visit, before opening, HQ will test the ingredient quality & confirm the ingredients .
IV. Menu Development & Menu Design *
IV. Menu Development & Menu Design *
4.1 New items develop process
In case need to develop the new items (food & beverage) for the menu, follow the process below
4.2 Menu design
4.2 Menu design
The process to develop the 1st a la carte menu after finalizing the menu selection
Follow the process below
V. Product sourcing & chicken marination R&D
V. Product sourcing & chicken marination R&D
3.1 Menu & Sauce selection
Franchisee to select menu (from the menu selection)
HQ to review the menu balance.
HQ X Franchisee workshop to discuss & finalize the menu.
Franchisee to provide the final menu selection.
HQ to provide a final menu selection for franchisee to sign off.
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.
During 2nd visit, before opening, HQ will test the ingredient quality & confirm the ingredients .
V. Must Have List & Purchase Process With HQ
V. Must Have List & Purchase Process With HQ
Franchisee to purchase goods from HQ (Vietnam) followed the "Must-have List" & "Purchase Process" as below:
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.
*Notes: Sauce & Other goods should arrive at the Franchisee's location 4-6 weeks before opening
VI. Forecast sauce & spice mix - 1st order *
VI. Forecast sauce & spice mix - 1st order *
6.1 Sauce Consumption Forecast
6.1 Sauce Consumption Forecast
Template guideline for forecast sauce consumption.
Pease 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.
*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.
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.
Pos System- function requires .pdf7.1 POS Function guide
The following functions are mandatory and must be used by franchisees when choosing a POS supplier.
List of restaurant items for reference.xlsx7.2 Tool and Equipment List
All list of items is needed for Chickita restaurant, which provide reference image & dimension.
Chickita Collateral Master Library.pdf7.3 Take away & collateral
7.3 Take away & collateral
Chickita Uniform Standard.pdf7.4 Uniform standard
List of uniform standards
VIII. Chickita Music Style
VIII. Chickita Music Style
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 5 days for training at Head Quarter - VN.
Require: Chef, head of operation & Marketing (optional).
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
The Franchisee must set up the social media page to active 1 month before the soft opening date
HQ will set up the social media (facebook & instagram) and provide the franchisee
Administrative Access to Meta Business - Social Media Fanpage:
Administrative Access to Meta Business - Social Media Fanpage:
Facebook (administrative access)
Instagram (administrative access)
Please provide us the information for better process:
Representative Marketing Manager Email.
The Company's Facebook Business Page ID number (How to find your business ID).
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 (1) the Website Domain & the Website Coding Source to Franchisee
Franchisee is required to arrange for website hosting & engage website developer to deploy the coding source
For optimal reach, it is suggested that the franchisee update all content in the regional languages or/ and English
CKT Website Setup Process
CKT Website Setup Process
Franchisee can follow the instruction to set up the website by choosing Duolingo or English only version.
*Note: If need to build Duolingo Website, please choose your referred languages and inform with CKT HQ 2 weeks prior, so we can set up the template accordingly.
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 Team 2nd Visit
XI. HQ Team 2nd Visit
Product approval
Product approval
HQ to inspect the work of construction.
HQ to approve the food & beverage products.
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 dish before restaurant soft opening 3 -5 days prior
Check list for restaurant pre-opening BOH .pdfBOH Store Launch Checklist
BOH Store Launch Checklist
A Back of House (BOH) to-do checklist. Franchisees must review and ensure all tasks are completed and items are in place before the soft opening da
Checklist for restaurant pre-opening FOH.pdfFOH Store Launch Checklist
FOH Store Launch Checklist
A Fack of House (FOH) to-do checklist. Franchisees must review and ensure all tasks are completed and items are in place before the soft opening da
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