MEAT SUPPLIER / DISTRIBUTOR / RETAILER (NO FRANCHISE FEE!)

Want to earn more while doing your daily routines?

Want to earn extra money while doing your office work?

Want to put up your own business to serve your surrounding areas?

Want to add to your existing product offerings?

If so…..

HERE IS YOUR CHANCE!!!

NO CAPITAL INVESTMENT!!! (For meat marketers)

NO FRANCHISE FEE!

NO ROYALTY FEE!

BE A FRESH-FROZEN MEAT RETAILER / DISTRIBUTOR!!!

YOUR OPTIONS DEPENDING ON YOUR AREA
 
BE A MEAT MARKETER

FOR INDIVIDUALS WITH STEADY JOBS AND WOULD WANT TO EARN EXTRA WHILE WORKING IN THE OFFICE
FOR INDIVIDUALS SITUATED IN A VILLAGE OR COMMUNITY AND WOULD WANT TO EARN WHILE DOING THEIR DAILY ROUTINES

BE A MEAT RETAILER

FOR THOSE WANTING TO SET –UP OR HAS EXISTING MEAT SHOPS IN THEIR RESPECTIVE AREAS

BE A PARTNER SARI-SARI STORE

FOR THOSE WHO HAVE EXISTING SARI-SARI STORE AND WOULD LIKE TO EXTEND THEIR PRODUCT OFFERINGS

OUR PRODUCT OFFERINGS ARE AS FOLLOWS

THE FOLLOWING ITEMS ARE CONVINIENTLY PACKED IN ¼, ½, 1, 2.5 AND 5 KILO FROZEN PACKS, READY TO BE MARKETED IN YOUR RESPECTIVE AREAS. WE WILL ALSO CATER TO PARTICULAR MEAT REQUIREMENTS THAT WILL BE CUSTOMIZED FOR YOUR SPECIFIC AREA.

YOU CAN REACH US AT 433-01-44 FOR SEMINAR SCHEDULING (SEMINARS ARE HELD EVERY SATURDAY EXCEPT FOR HOLIDAYS) HURRY! LIMITED PARTICIPANTS PER SEMINAR AND LIMITED NUMBER OF PEOPLE CAN BE WELCOMED IN PER MARKET LOCATION. A REGISTRATION FEE OF PHP 2,500.00 PER PARTICIPANT IS REQUIRED (CASH BASIS ONLY) LOOK FOR MAM BUDGIE

SEMINAR WILL START ON TH 2^ND SATURDAY OF JUNE

PLEASE BRING THE FOLLOWING DOCUMENTS

1.      TWO (2) IDENTIFICATION CARDS

2.      TWO (2) 2x2 PICTURES

3.      BIO-DATA

4.      CERTIFICATE OF EMPLOYMENT (FOR WOULD BE MEAT MARKETERS)

5.      DTI AND BUSINESS REGISTRATION (FOR MEAT RETAILER AND SARI-SARI STORE PARTNERS) IF APPLICABLE

6.      PICTURE OF YOUR INTENDED MARKET SITE AND LOCATION MAP

7.      BANK STATEMENTS / PASSBOOK

8.      LETTER OF INTENT (ADDRESSED TO SAMARIA FOOD CORPORATION)

IN THE SEMINAR, WE WILL BE DISCUSSING THE FOLLOWING TO ENABLE PARTICIPANTS TO UNDERSTAND BASIC MEAT HANDLING AND HOW THEY CAN MARKET THE PRODUCTS EFFECTIVELY:

1.      THE MEAT COLD CHAIN CYCLE AND ITS IMPORTANCE TO MEAT HANDLING AND RETAILING

2.      MISCONCEPTIONS REGARDING FROZEN MEAT AND WHY FRESH FROZEN MEAT IS BETTER THAN WARM MEAT

3.      THE CONCEPT OF CARCASS BALANCING AND HOW IT AFFECTS COSTING

4.      DISCUSSION REGARDING THE 3 OPTIONS THAT CAN BE TAKEN DEPENDING ON YOUR MARKET AREA


WE HAVE THE EXPERIENCE AND CAPABILITIES TO ENABLE YOU TO SERVE PARTICULAR MEAT REQUIREMENTS OF YOUR INTENDED MARKET


OUR FACILITIES
   
      To enable us to deliver our promise to our valued customers, we have placed considerable investments in plant and equipments. Below are the list of equipments and facilities that enable us to deliver our commitment:

1. Hauling trucks – which ensures that live animals are not stressed in transit which will later on affect meat quality and shelf life
2. Slaughter House – Which practices sanitary procedures that ensures minimal meat contamination in the slaughtering process
3. Refrigerated Carcass Transporter – Which lowers down the carcass temperature and minimizes microbial and bacteria growth
4. Over-head railing w/ Digital weighting Scale – Which ensures minimal human contact that causes meat contamination
5. Blast Chiller – Drastically lowers carcass temperature and improves quality and appearance
6. Cold Room – production floor that ensures an environment not fit for microbial and bacterial growth
7. Bone Saw – ensures that meat products are cut to specs with our customer’s preference
8. Slicers – Same function as Bone Saws
9. Blast Freezer – Assures that meat products are frozen up to the core and improves shelf life
10. Refrigerated Delivery Vans – assures and reinforces meat quality and safety

 
We also ensure the quality of other inputs and procedures that we use in our production facilities. Examples are:

1. Food Grade Packaging
2. Water Supply Safety
3. Stainless Knives
4. Sanitary Practices
5. Food Grade Sanitary Compounds
6. And, Maintenance Practices