How to Start an Andok’s Franchise Business

If you’ve been eyeing an Andok’s franchise, you’re in good company. The brand sits in that sweet spot of everyday ulam and weekend salo‑salo. This guide walks you through the brand basics, costs, how to apply, and who it’s best for, as well as some comments from actual consumers so you can feel what customers really say.

Behind the Andok’s Franchise Brand

Andok’s started in 1985 as a small litson manok stall in Quezon City. It grew into a household name with hundreds of outlets, loved for litson manok and a lineup that includes dokito frito, litson liempo, bangus, pork barbecue, and porkchop. Simple food. Comforting. Pang‑pamilya.

You’ll hear people compare it with rivals all the time. A Reddit user put it simply, “Pag liempo Baliwag, pag manok Andoks.” What they said captures a common split: some prefer Andok’s for chicken, others go elsewhere for pork.

Why Andok’s can be a solid business

Consistency, reach, and recall. Those three carry a lot of weight. Customers know the flavor profile and they keep coming back for easy, familiar meals.

When it’s cooked fresh, fans gush. One diner said, “Andoks, especially when it’s freshly cooked.” A YouTube reviewer kept it short and happy, “This is so good, super moist, super juicy.”

On the flip side, another customer cautioned, “They give out reheated chicken. Andoks’ liver sauce is too salty.” That mix of praise and pain points tells you operational control matters. Freshness wins. Sauce preferences can sway buyers.

Requirements to Start Franchising Andok’s

Investment needs depend on your format and location.

• Capital investment: around 2.5 million to 10 million pesos, depending on store size and build costs
• Franchise fee: 300,000 pesos for take‑out, 500,000 pesos for dine‑in
• Franchise term: 3 years for take‑out, renewable up to 6 years; 5 years for dine‑in, renewable up to 10 years
• Ongoing fees: royalty about 3 percent and marketing about 1 percent
• Store size: about 40 to 50 square meters for take‑out, 200 to 250 square meters for dine‑in
• Documents needed: Letter of Intent, proposed site map, resume with photo, bank certification, character references, certificate of employment if applicable

Tip: mention expected foot traffic and nearby demand drivers in your Letter of Intent. Mall entrances, transport hubs, dense communities, and school zones are usually strong.

For official updates, use the Philippine Franchise Association’s Andok’s page to validate fees and the current process.

How to Franchise Andok’s

Here’s the step‑by‑step flow so you can see what to prepare and when. Keep things tidy in one folder. It helps more than you think.

1. Do your research
   Decide if you’ll open take‑out or dine‑in. Check your budget, shortlist two or three locations, and scout competitors nearby. If a place already has strong Andok’s sales from a nearby branch, consider distance and natural catchment.
2. Prepare your Letter of Intent
   Spell out your proposed address, why the site is promising, a quick site sketch or map, estimated foot traffic windows, and parking or commuter access. Keep it short. Clear beats long.
3. Compile requirements
   Gather your resume with photo, bank certification, character references, and certificate of employment if you’re employed. Add basic financials to show you can fund build‑out and early ops.
4. Submit application
   Send your Letter of Intent and complete documents through the official franchise channel. Keep digital copies ready so requests for re‑send are easy.
5. Site assessment and applicant review
   Expect checks on visibility, access, and demand. They may call for clarifications. Some applicants do a quick briefing or interview. Be ready to talk about staffing and your plan to maintain quality. One comment about reheated chicken should be a reminder to keep batch cooking tight.
6. Approval and franchise agreement
   If approved, you sign the agreement. This sets your term, fee schedule, royalties, territory if any, and the standards you’ll operate with.
7. Training
   You and key staff undergo training on kitchen flow, food prep, service, inventory, and daily controls. Aim to certify a backup supervisor so vacations or sick days don’t derail operations.
8. Store construction and set‑up
   Follow the brand’s layout and branding guide. Coordinate early on equipment lead times. Test utilities before soft opening. Cold display, rotisserie temperature, fryers, exhaust. Everything.
9. Pre‑opening
   Hire and train to schedule. Run simulations. Order initial stocks with a small buffer. Local seeding helps. Let nearby offices, barangays, and condo admins know your opening date.
10. Grand opening and ongoing operations
    Open with a tight first week. Track cook times and holding limits. Fans notice. One regular said, “In my area, Andoks always has freshly cooked stuff.” Another shared, “Baliwag because yung Andoks for me is dry.” Day‑to‑day discipline is the difference.

For official application details and to start the process, check the Philippine Franchise Association’s Andok’s page.

Who is this franchise best for?

You’ll do well here if you can manage daily volume, keep prep moving, and lead a crew. If you like a steady, cash‑flowing food concept and you’re comfortable with brand standards, swak ka. If you want to freewheel recipes, probably not your lane.

Customer expectations are clear. Some love the whole lineup. One comment said, “Everything on the menu, from roasted chicken, dokito to liempo, is my family’s fave.” Others are price sensitive. Another shared, “I love Andoks… pero sumasakit na sa bulsa every time na bibili ako.” Balance value, promos, and portions. Small, smart tweaks over time.

Alternative Possible Franchise to Andok’s

If you’re comparing options in the same space, these are worth a look. Each has its own flavor and strengths.

Baliwag Lechon Manok – has been around for decades and remains a classic choice for roasted chicken. It carries a homey, family‑style identity that resonates especially well in provincial cities and towns. Franchisees benefit from strong brand recognition and a broad menu. Investment usually falls in the mid to low millions depending on the format.

Ang Lechon ni Sr. Pedro – another household name, known for its affordable roasted chicken. It is often seen as a practical option for suburban and provincial areas where accessibility and price sensitivity matter most. This makes it a good choice for investors looking at mass‑market appeal. Prices are generally competitive, with final figures to be confirmed.

World Chicken – carved out its space in mall food courts, serving flavored chicken paired with rice or pasta. The concept is straightforward and works best in compact urban sites with heavy daily foot traffic. Franchise costs are aligned with mall stall and build requirements, making it appealing for investors who want to focus on quick‑service dining.

Manang’s Fried Chicken – offers something different with its crispy fried chicken coated in a sweet‑savory glaze. It is distinctly Pinoy in taste and appeals to customers looking for fried rather than roasted chicken. With a moderate investment level, it is accessible for first‑time franchisees who want to start smaller but still tap into a well‑known brand.

Frequently Asked Questions

Quick lead‑in first. These are common questions people ask. We can add more after you review.

How much is the franchise fee?

The fee is 300,000 pesos for take‑out and 500,000 pesos for dine‑in. This is separate from your total build and equipment costs.

What are the total investment costs?

Budget around 2.5 million to 10 million pesos, driven by format, site condition, and local permits. Add working capital for the first few months.

What documents do I need to prepare?

Prepare your Letter of Intent, site map, resume with photo, bank certification, character references, and a certificate of employment if applicable.

How long is the franchise term, and can it be renewed?

Take‑out units run 3 years, renewable up to 6 years. Dine‑in units run 5 years, renewable up to 10 years.

What kind of support does Andok’s provide?

Training, operations manual, marketing support, store design guidance, and supply chain access. You get the playbook plus ongoing help.

Real Customer Sentiment at a Glance

I wove comments across the guide, but here are a few more short lines that capture the vibe. It’s a mix, which is healthy.

• “Andoks wins in the sauce department.”
• “Baliwag because yung Andoks for me is dry.”
• “In my area, Andoks always has freshly cooked stuff.”
• “Andoks… they give out reheated chicken.”
• “Bigla na lang akong nagcrave ng Andok’s lechon manok.”
• “It gives Chickenjoy a run for its money.”

Use these as operating guardrails. Keep it fresh. Watch sauce quality. Mind value.