Market

At a Glance

The Market sells fresh produce, pantry staples, dairy, frozen & packaged goods, Slow Food specialty items, local producer goods, Bicol specialty products, Cordillera rare foods, herbs & spices, nursery plants, flowers, gift items, and Nana Bambi's branded merchandise. Bread from the Panaderia is sold through the bakery retail counter. No bare meat — all packaged/cryovac only. Fresh cuts go through the Market Butcher spoke.

Organisational Structure

Key rule: Executive Chef owns all production. Market Manager owns all retail. Both coordinate daily. Panaderia retail staff fall under Market Manager. There is no such thing as "it's not my job" — staff cooperate across Market and Butcher via the breezeway when needed.

Physical Layout — Hub Ground Floor

Product Categories

The Market is the largest shop in the hub. Everything from fresh produce to packaged cryovac meats, smoked items, specialty foods, and merchandise. Current POS: 117 market items. Target: 220+ items.

Daily Shift Timeline — Market Manager

Receiving & Stock Management

Receiving Procedure

1. Delivery arrives at rear loading — check delivery docket against PO/order
2. Count and inspect every item — quality, condition, temperature, packaging
3. Cold chain items: check temp on arrival. Reject if dairy above 5C or frozen above -15C
4. Sign docket. Note any shortages, damages, or rejections on the docket
5. Cold chain items to chiller/reefer within 15 minutes of arrival
6. Dry goods to shelves or BOH storage. FIFO — new stock behind old stock
7. Update POS inventory count. Log delivery in daily receiving register

FIFO Rotation Rules

Internal Transfers to Cafe / Restaurant

Market supplies the Cafe as an internal customer. Every transfer is logged with: date, item, quantity, unit cost, receiving staff signature. This keeps kitchen food cost visible and waste trackable. Transfer form available at POS.

Cold Chain & Temperature Management

Cold chain does not break. Not once. Not ever. Any breach is reported to Market Manager and CEO immediately.

Temperature Log Sheet

Physical log sheet kept at each unit. Digital backup via POS daily EOD photo. Format:

Display Standards — The Non-Negotiables

• People choose their own produce. Display is bright, inviting, and restocked "little and often" — never empty shelves
• Cold buffet tables protect the most perishable items (leafy greens, herbs, dairy). Longer-life vegetables can live on shelves
• Every product priced and labelled. Retail prices visible in-store and on website. Updated with season, storms, and availability
• All packaged items: barcoded, labelled with weight/date/price, dated, and FIFO rotated
• Out of stock = blocked on website. No surprise substitutions for online/delivery orders
• Fair Access Mode: Can be activated during disruptions (typhoon, supply shortage) to prevent bulk panic-buying. Limits per customer enforced at POS
• Living systems as the draw card: Live aquaponics display in full sun — practical showcase teaching how fish and yabbies support greens and tomatoes
• Gift stall: Clean, dust-free, well-lit. Nana Bambi's branded items at front. Trinkets and mascots eye-level
• Nursery cross-sell: Small selection of seedlings, herb pots, flowers near entrance. Drives foot traffic to the main Nursery

Bakery Retail Counter (Panaderia)

The Panaderia is directly connected to the Market. Executive Chef and Head Baker own production. Market Manager owns the retail counter and its staff.

Daily Bakery Coordination

1. Executive Chef confirms production output by 5:00 AM
2. Bakery items arrive at counter by 5:45 AM — checked, counted, priced, labelled
3. Counter fully loaded by 6:00 AM opening
4. Market Manager reports demand to Chef throughout the day: what sold out, what's still sitting, what customers asked for
5. End of day: count unsold, log waste, submit with Market EOD

Market & Butcher — Breezeway Cooperation

The Market and Market Butcher are separate spokes connected by a wash-up and staff breezeway. Staff cooperate freely when one store is busier than the other. There is no such thing as "it's not my job" in this workplace.

Specialty Product Lines

Bicol Specialty Range

Local to the region. Sourced from Camarines Sur producers and nearby provinces.

Cordillera Rare Foods

Sourced from the Cordillera mountains. Limited supply. Premium pricing reflects rarity and transport.

Sandponic Organic Range (Indanawa)

Grown in the Pugod sandponic system — aquaponics-fed growing beds. Zero chemical. Premium organic labelling. Seasonal availability.

• Lettuce varieties (butterhead, romaine, loose-leaf)
• Tomatoes (cherry, beefsteak)
• Herbs (basil, mint, coriander, spring onion)
• Kangkong, pechay, mustasa — organic
• Cucumber, eggplant — when in season
• Microgreens — premium restaurant supply and retail

Smoked & Cured Range (In-house Production)

All smoked items are made in-store or by Filipino producers. Australian-style triple smoking for ham and bacon. Every product must be made on site or by a Filipino.

Dairy Strategy — BFDC Partnership Model

The deal: BFDC (Bicol Federation of Dairy Cooperative) in Pili has a processing plant running at only 5.3% of provincial demand because they lack raw milk supply. We run dairy cattle at the Big Farm, supply them raw milk via our reefer truck, and buy back finished product at wholesale. No need to outlay for our own pasteuriser — use their existing plant. The poddy calf separates for the Butcher spoke as beef. Two revenue streams from one animal.

BFDC Contact

Dairy Phases — Updated

Other Dairy Contacts

Bottom line: Don't build what already exists. BFDC has the plant, the equipment, the FDA license, and the brand. They need milk. We have the land, the cold chain, and the cattle program. Partnership first, own plant only if and when volume demands it. First call: 0920-651-1080.

Kitchen, Cookware & Daily Use

Quality items that last. No cheap Chinese knockoffs. Every item in this section is selected because it will still be working years from now. Traditional craftsmanship, cast iron, clay — things built to be handed down.

Sourcing rule: Every kitchen item sold at Nana Bambi's must meet one test — would you use this in your own kitchen for the next 10 years? If the answer is no, it does not go on the shelf. We are not a sari-sari store selling disposable goods. We sell things that last.

Gift Stall & Nana Bambi's Merchandise

Located near the entrance. Eye-catching display. Drives brand identity and provides gift options for visitors.

End of Day (EOD) Procedure

Every day. No exceptions. Signed and photographed.

EOD Checklist

• Final temperature log — all cold chain units recorded
• POS Z-report printed and saved
• GCash reconciled — transactions match Z-report
• Bank transfer reconciled — transactions match Z-report
• Sales breakdown by category — produce, pantry, dairy, frozen, bakery, specialty, gifts, nursery
• Stock count — all produce, all chiller items, all high-value items
• Variance report — any discrepancy between POS sales and stock count
• Waste log — what was discarded, weight, reason (expired, damaged, quality)
• Bakery unsold count — what was left, where it went (staff meal, compost)
• Internal transfers logged — anything sent to Cafe kitchen
• Gift stall count — high-value items verified
• All delivery dockets filed
• Market floor clean, shelves faced, displays tidy for morning
• Cold chain running, doors sealed, alarm set
• EOD signed by Market Manager, photographed, submitted to Finance

Staffing Standards

All compensation includes: 13th month pay, SSS, PhilHealth, Pag-IBIG, on-site company housing. Annual review every December.

Hiring rule: Market Manager hires their own team, subject to HR review and final CEO approval. Hire on capability, character, and fit — not personal relationships. If your team fails, you failed.

Key Documents & Links