PARES NI PESO OPERATIONAL MANUAL

I. MISSION AND VISION

To be the no. 1 pares on the go! We are aiming for 200 branches nationwide
within 3 years and be known in the Philippines as the “Pares ng Bayan”.

II. EMPLOYEES (job descriptions per employee)

1 STAFF/COOK - Prepare and serve signature dishes

that meet quality standards

- Properly handle and maintain all

equipment

- Respond to orders, questions,

concerns, and complaints in a polite
and efficient manner

- Accurately handle cash and credit

card payments, following
appropriate cash-handling
procedures

- Serve customers quickly and

efficiently

- Demonstrate a thorough
understanding of all the menu
offerings

- Observe relevant health and safety

standards

- Maintains checkout operations by

following policies and procedures
and reporting needed changes.

- Maintains a safe and clean working

environment by complying with
procedures, rules, and regulations.

- Contributes to team effort by

accomplishing related results as
needed.
 2 CASHIER - Provides a positive customer
experience with fair, friendly, and
courteous service.

- Resolves customer issues and

answers questions.

- Itemizes and totals purchases by

recording prices, departments,
taxable and nontaxable items; and
operating a cash register.

- Enters price changes by referring to

price sheets and special sale
bulletins. -Discounts purchases

- Collects payments by accepting

cash, check, or charge payments
from customers and makes change
for cash customers.

- Verifies credit acceptance by

reviewing and recording driver’s
license number, and operating credit
card authorization systems.

- Balances cash drawer by counting

cash at beginning and end of work
shift.

- Maintains checkout operations by

following policies and procedures
and reporting needed changes. -
Maintains a safe and clean working
environment by complying with
procedures, rules, and regulations.

- Contributes to team effort by

accomplishing related results as
needed.

III. TO DO LIST OF EMPLOYEES FROM OPENING TO CLOSING

Opening
- All Employee’s must wear complete and proper uniform before they start
 and entering the kitchen.
- Always keep the kitchen clean. First, wipe the sink and all the equipment
that will be used
- Sanitized your hands, before you start cooking
Closing
- When closing time comes, start cleaning used equipment
- If there is any leftover clutter, clean the dining area as well.
- Refrigerate any unused meat products.
- Make a sales report
- Make a list of all the cooked meats and leftover fresh meats.
- Before closing the store, make sure the dining area and kitchen are clean.
Closing Procedures (Cashier)
1. Count turned over petty cash, change fund, and cash, (who should witness the
counting) to witness counting.
 Prepare the following highlights for the Cashier’s Report (done at the end
of the day): Total Sales
 Cash Sales
 Card Sales (include card settlement)
 No Charge (NC)/ Complimentary Services
2. Attach the validated deposit slips in the cashier’s report.
3. Fill up the Cash Book based on the cashier’s report.
4. Prepare deposit slips for Cash Sales.
5. Prepare Cash Count for petty cash, change fund and unsold gift certificates.
6. Secure the change fund in the cash drawer.
Witness the putting of cash sales, change fund, petty cash, deposit slip in the

IV. STORE OPERATING HOURS

8:00 AM TO 10:00 PM

V. CUSTOMER RELATIONS (approach & customer handling complaints)

Customers availing the Products

Customer Care Protocol is always followed.

The opening of our Pares ni Peso shop is 8:00 A.M in the morning and closing at 10:00
PM if the customer enters our shop the employees must always greet them with “Good
day Ma’am/sir” and handover the menu and guide them on what the customer want to
order. When the order is prepared the cashier/staff must serve the order and they must
say” Enjoy your drinks Ma’am/sir have a nice day”. (This should be elaborated and
give more specifics)
1. (How to accept orders system)
2. (Approximate number of minutes to serve 1 order)
3. (Approximate number of minutes for multiple orders)
4. (Checklist of what should be the products e.g. sealed, tissue, straw)
COMPLAINTS APPROACH
Slow Service We are very sorry ma’am/sir, we promise
to do better on your next visit
Food not to their liking We are very sorry ma’am/sir, I would
speak to the barista if anything different
was done. Please comeback and give us
another try,
Order Mix Up We are very sorry ma’am/sir, we would
speak to our team to make sure this won’t
happen again.
Poor Service/ Rude Employee - We are very sorry to hear this
ma’am/sir, would you mind telling
us what happened?

- Thank you for your feedback, we

will discuss this ASAP among our
staffs to make sure this won’t
happen again.

Food poisoning / Something was found
inside the drink
Delivery was late
Different quality with another branch
We are very sorry to hear this ma’am/sir,
as this is the first time this happened to
us, can you tell us what was your order
and when? We will also inspect our are to
make sure that there is no contaminants.
We are very sorry ma’am/sir, if you would
like we can give you a free drink on your
next visit.
We are very sorry ma’am/sir, we would
speak to (branch) to make sure that our
quality is the same
EQUIPMENTS

Bowls Heavy duty burner Heavy duty stove Kaldero (2pcs)

Ladle Measuring cups Measuring pitcher Pressure cooker

Rice cooker Sandok Small caldero (2pcs) Squeezer bottle

 Stainless bowl Tongs Vegetable blender Weighing scale

Whisk

PROCEDURE HOW TO PREPARE SIGNATURE DISHES

Thawing and cooking

- Begin thawing meat products such as beef, beef fat, and pork flowers three to four hours
before opening.
- The first step is to remove the meat products and place them in a container.
- and store it in a safe place.
- It usually takes 3 to 4 hours to thaw a meat product
- While waiting for the meat product to be thawed, you can now start cooking the soup
base. Boil only 22 liters of water on high heat.
- Prepare the beef fat for mixing into the soup base.
- clean it first before turning it into a pot
- Contain it with water and 1/3 salt cup and then boil it.
- Boil for 2 minutes, then turn off the heat.
- Allow it to cool and then cut it into cubes before adding it to the soup base.
- It takes 45 minutes to bring water to a boil.
- Prepare the ingredients, including 50 grams of onion, 50 grams of ginger, and 50 grams
of celery, as well as the Pares mix and half Pares sauce, while the water is boiling.
- Cut the vegetables into small pieces to fit in the vegetable blender.
- After slicing the vegetables, begin refining them with a vegetable blender. Make sure
they're refined enough not to interfere with the soup. after that, set it aside
- Prepare the pares mix and a half of pares sauce before the water comes to boil
- Boil all ingredients for 10 minutes
- Prepare 400 grams of cornstarch and 400 grams of flour to dissolve in 2 liters of water
while the water is boiling.
- After the soup base has been boiled, combine the melted cornstarch and flour. Stir
slowly so that the mixture does not stick to the bottom of the stockpot.
- Reduce the heat slightly and gently stir for 15 minutes. After that, your soup base is
complete.
- Cook the rice first while you wait for the meats to soften.
- Prepare 15 cups of rice and transfer it to the pot
- The rice should be cleaned three times, The water to be used is mineral water.
- It can be placed in the rice cooker after being poured with mineral water. 1/4 cup oil
should be added to the cooked rice.
- When it's ready, simply open the rice cooker and leave it to cook. When combining the
soup base, simply stir.
- When you see bubbles forming on each side of the stove, it is time to start cooking. You
can now lower the fire.
- Cook the beef meat, flowers, and balut after the soup base has been boiled. First,
remove the beef meat from the container in which it has been thawed and thoroughly
clean it.
- Cut the beef meat first before putting it in the pressure cooker.
- When the beef is thin, it is not necessary to slice it.
- After all the thawed beef meat has been cooked in the pressure cooker, season it with 1
cup soy sauce, half a cup vinegar, and 1/3 cup salt.
- Add more mineral water and label it with beef meat.
 - When everything is in order, begin cooking until it whistles. Wait 15 minutes while the
pressure cooker whistles.
- After 15 minutes, turn off the heat, steam the pressure cooker, and remove it from the
heat.
- Drain and chill before slicing.
- Cook the pork flowers while the beef meat is cooling. Clean it first, and then place it on
the stove.
- Pour in the vinegar, salt, and mineral water. Then it'll be ready to cook. Simply wait for it
to simmer.
- Begin slicing the beef meat while the pork flower is cooking. Make sure that each slice is
large and diced.
- Allow the pork flower to cool after it has boiled. It prior to slicing
- Begin cooking the balut while the flower is cooling.
- Clean the wrappers first, then add water, 1/3 salt, and 1/3 oil.
- Then cook it until it simmers
- The pork flower can be cut now that it is cold.
- Season it with soy sauce, vinegar, magic zest, toasted garlic, and pepper before adding
it to the stove and heating it. While it's boiling, mix it.
- After you've mixed it. We'll have to wait until it boils again. and then stir once more
- Then reduce heat and begin to burn it. After that, he can be placed in the air fryer.
- The flowers must be evenly distributed in the air fryer to cook evenly.
- Once the filtered flower is enough, it can be set for 25 minutes at a temperature of 200
degrees.
- Now that the balut is boiling, remove from the heat and set aside.

Sizzlers

- Start heating the sizzling plate on the stove.

- Add 1-2 cups of margarine to the sizzling plate.
- After the margarine has melted, add the sizzler pack.
- next mix the sizzler until it is thoroughly cooked.
- The cooking process for each sizzler is the same, except for adding Sizzling Garlic
Pepper Beef Garlic Pepper Sauce while cooking.
 - When finished, the sizzler will be put on a cup of rice and garnished. Then you can serve
it.

Pares

- To begin, place 40 grams of beef meat in a bowl.

- then add the balut (this is if the customer ordered is Pair balut Pares Overkill)
- After that, add the soup base to the bowl.
- Make 1 cup of garlic rice as well (This is only if the customer ordered is not an ala carte
dish)
- When everything is ready, it is time to serve.

INGREDIENTS

(List down and provide actual picture, also provide its expiration date)

Beef Pares Pares with Rice

 Special Pares Pares Overkill

Pares Balut Garlic pepper beef

Adobo sa Gata Beef Sisig