Jollibee Group lines up more multi-brand commissaries

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March 9, 2026 | 12:00am

Beefing up the back-end

MANILA, Philippines — The Jollibee Group is looking to replicate its multibillion-peso multi-brand commissary in other parts of the country to support future store network expansion and further elevate the bar for local manufacturing.

The group inaugurated last January its first multi-brand commissary in Danao City, Cebu, which is also its largest commissary in Visayas and Mindanao.

The state-of-the art facility, which took a little over two years to construct, was built to support the sustained growth of the group’s brands in Visayas and Mindanao, while strengthening the resilience and reliability of its Philippine supply network.

“Danao is one of our most advanced and flexible commissaries to date. It was purpose-built as a multi-brand hub, designed to serve several brands under one roof rather than a single chain,” Michael Ong, Jollibee Group president of manufacturing and logistics, told The STAR. 

As a multi-brand commissary, it currently supports Jollibee, Chowking, Mang Inasal, Greenwich, Red Ribbon and Burger King.

“More than size alone, what sets it apart is its flexibility and scalability, enabling us to adjust production as demand evolves,” Ong said.

According to Ong, the Jollibee Group sees multi-brand facilities as a strong direction for the future as it allows the group to leverage scale, share infrastructure and utilities, standardize quality systems, optimize logistics as well as reduce cost duplication.

He said it also reflects how the group currently operates, which is a portfolio of brands operating within a single integrated system and not as individual chains.

“As our store network continues to grow, particularly in high-potential regions, we will evaluate additional commissary capacity strategically,” Ong said.

“Future facilities are likely to follow the integrated, multi-brand and sustainability-forward model demonstrated in Danao,” he said.

Ong said the group is also continuously upgrading its legacy facilities to expand capacity, improve efficiency and integrate sustainability systems.

“Timelines depend on demand and operational priorities, but strengthening our supply backbone remains a long-term investment focus for the group,” he said.

The Jollibee Group currently operates 10 commissaries strategically located to serve different regions across Luzon, Visayas and Mindanao.

Its major facilities are in Laguna, Parañaque and Cebu.

Through these commissaries, the Jollibee Group supports thousands of direct and indirect jobs, spanning plant operations, logistics and local suppliers.

Ong said the new Danao facility, in particular, strengthens the group’s footprint in the South, bringing production closer to its stores and consumers, improving responsiveness and resilience, while also balancing capacity nationwide.

He said the group’s investment in the new commissary was not just adding capacity, but about building the future.

“For the Philippine food industry, it reflects a bigger shift. Filipino consumers today are more discerning and globally exposed than ever. Their standards have evolved, and so must ours. Investments like this raise the bar for local manufacturing, proving that world-class capabilities can be built here at home, delivering global standards for Filipino consumers,” Ong said.

“If we want to compete with the biggest global quick service restaurant players, our back-end must be just as strong as the guest experience in our stores,” he said.

The Jollibee Group manages and operates a portfolio which includes 19 brands with over 10,000 stores and cafés across 33 countries.

Its portfolio includes nine wholly owned brands, five franchised brands and ownership stakes in other key brands like The Coffee Bean and Tea Leaf, Compose Coffee, SuperFoods Group that operates Highlands Coffee and bubble tea brand Milksha.