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MBAH 10b Entrep PDQ Barbecue
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MBAH 10b EntrepreneurshipProf. Jorge Saguinsin
PDQ:
BARBEQUEBy the LABLAG Group
Cecilia Ann ChingAnjanette De LeonAnna Noreen Antoinette TamayoAbel Villamayor
BARBECUEthe Pinoy WayAn appetizer … A pulutan … A meal … A snack …
A mouth-watering street delight…
A Filipino favorite….. …..all walks of life, all ages.
.
Pre-historic Barbeque
* Barbecue is older than mankind and It made human civilization possible,around 1 M years ago Homo erectus, the homonid just before Neanderthal man, first tasted cooked meat after a forest fire charred some animals and it was so good that it influenced human evolution.
*. Originated from the french word, "barbe a queue" which means " "whiskers to tail ”.
*The Caribbean Indian word " barbacao" is the source of the word, meaning "sacred fire pit”.
The beginings of Barbecue
barbacao barbe a queue
Two possible influences as to where Filipino BBQ originated:
Indonesians: SATAY national dish skewered meat in bamboo stick
Japanese: YAKITORI “yaki” means grilled and “tori” means chicken
PDQINPUT THROUGHPUT
Process/System
OUTPUTProduct/Service
MATCHING OUTCOME
Money
Manpower
Materials
Machinery
Price
Delivery
Quality
Product
Price
Promotion
Placement
MARKETING
Satisfaction
Increase clients
Increase Sales
Increase INCOME
INPUTS: MoneyWorking Capital Start up
(3 years ago)100,000.00
Capital Expenditure TOTAL
pork, hotdog, atay, balunbalunan, chicken Sticks: 400 sticks/ day Charcoal: one sack Toyo: 1 gallon a day Vinegar: 1 gallon a day Brown sugar 2 kilos a day Calamansi: 1 kilo a day Sili labuyo: 1/4 kilo a day
Others: gas, banana leaf, brown paper bag
Grill
6678.00.
5275.00/ day
40.00300.00 for 11/2 day55.0040.00200.0048.0030.00
3,500
Operating Expense Salary of manpower: 1 cook 2 assistant cook : 1 server Rent plus water and electricity:
827.00/ day 230.80/day (6k/ month) 115.40/ day (3k/month) 115.40 / day250.00/ day (6500.00/month)
Source of funds
SISTER (Initial) SAVINGS (Day to day)
INPUTS: ManpowerQualifications "matiyaga" , " pasensyoso" ," masayahin”, " laging nakangiti"
Job description COOK resposble for marinating and skewingASSISSTANT resposible for grillingSERVER serve and place in dahon/supot for takeout/deliveryOWNER(Manager) who handles money Including all payments, change, budgeting
Training preparation, cook, serve ( with passion)
Quantity Cook 1Assistants 2 TOTAL: 5Server 1Owner 1
Benefits/ Incentives free board &lodgingdrinking spree on saturdays (2x a month) SSS
Disciplining early to bed and early to risepersonal hygiene,Cleanliness must be observe in cooking & preparation of foodGrooming: Hair must be tied, nails must be short, clean clothesHappy disposition always smiling
INPUTS: MaterialsRaw materials For Grilling:
For marinade and spices:
Saucemeat ( lean and fat, liempo), chicken, atay, balunbalunan, hotdog,
vinegar, soysauce, calamansi, sugar, sili labuyo
Equipment grillerelectric fan barbecue sticks charcoal gas,Banana leafbrown bag, newspaper chopping board knivesplastic cover
INPUTS: MachineryPhysical layout
grill area and waiting area eating area whole area
street side walkabout 3x 2 meters open makeshift eatery
Location
620 san andres malate manila,
commercial/ residential area
with nearby health unit, schools, bank, motels, hotels, clinics, church who are considered their clientsaccessible to public utility vehicles including pedicabsLiterally occupies the street
Manuals n/a
Supply: FoodSupplies
wet market (suki is sister in law) dry market
Special Equipment
Pedicab use for delivery(fee depends on distance, paid by customer)
Barbecue Grill Area
SAUCES: Barbecue Sauce Suka Tamis Anghang
Some Ingredients
CLEANLINESS: Plastic Cover
THROUGHPUT: Production Processes PROCUREMENT 5 am Daily marketing:
fresh meat, chicken, fish
COOKING Process
Food Preparation
7-9 am
Preparation :For the Barbeque Meat: Clean, slice, drain, marinade in a Special Secret Magical sauce (30 mins) Skew meat, chicken, atay, balunan, hotdog
***For the Dipping Sauce: Mix toyo, vinegar in separate plastic, calamansi and red chilis. (done at the house of the owner)
Cooking process Prepare griller and start cooking ( initially half-cooked)Fully Cooked in front of the client upon orderFinal grilling while brushing with sauce and keep turning until fully cooked (about 2 min)Ready to serve while hot.For the Inihaw na liempo, it is cut into bite sized pieces before served.
Dine-in 10 am - 10 pm
Lunch, Merienda, and DinnerBarbecue handed over to client when fully cooked.
Take Out To – go
Delivery
Placed on banana leaves wrap and in brown paperBags ready to be delivered (via pedicabs) , together with toyo, vinegar, calamansi and red peppers
Placed on banana leaves wrap and in brown paperBags ready to be delivered (via pedicabs) , together with toyo, vinegar, calamansi and red peppers
OUTPUT: ProductPRODUCT All products are skewered on sticks except liempo
barbecue which is sliced
Dine -in Skewered on a stick
Take out Skewered on a stick
Wrapped in banana leaves and brown paper bagServed with toyo, vinegar, calamansi and red sili labuyo for seasoning and usually matches with hot lip burning rice
Delivery Skewered on a stickWrapped in banana leaves and brown paper bagServed with toyo, vinegar, calamansi and red sili labuyo for seasoning and usually matches with hot lip burning rice
Delivered via pedicab
Food Taste
Variety
Cleanliness
Mouth watering,which keep clients coming back for more, be it as ulam, pulutan, merienda, with or without rice, because of its unique taste, fresh and most tender meat (never frozen)
Alll varieties of BBQ ready to be cooked are securely covered
Griller is cleaned daily to make sure that Meat is not contaminated with charcoal and burned drippings.
Must have a trashbag
Must have clean containers for sauces
Service Fast, Efficient, Fresh Product
Wait Time Dine-in Take-out Delivery
2-3 min2-3 minIdeally ordered 2 hours in advanced Time depends on the quantity
OUTPUT: Quality
Price Price per orderOrder: 1 stick1 slice (liempo)
affordable and reasonableNo discounts given even in bulk orders
Pork liempo P60.00 cut into 12-15 pieces per slice
Pork BBQ P10.00 with 5 slices,1in x 1in in size per stick
Chicken P50.00 3 regular cuts of chicken per stick
Atay P20.00 3 slices of liver per stick
Balun-balunan P10.00 3 pieces per stick
kingsize hotdog P20.00 1 hotdog
OUTPUT: Price
MATCHING: Product - maintain mouthwatering BBQ and secret marinade recipe
- ensure freshness and tenderness of meat for BBQ - seasoning should be placed in clean and attractive canisters - Calamansi and sili labuyo should always be fresh not over ripe or dry - as ulam, pulutan, meryenda, appetizer
Price - affordability which must be maintained - Reasonable price without reducing the size of the product
Promotion - word of mouth- maintain quality and price- customers all walks from pedicab drivers to employess and - Customers of hotels, motels, banks, students, househelps, residents, etc..
Placement - situated busy street of a commercial/ residential area - very accessible for both for walk ins and nearby offices, hotels, banks,
clinics, etc…- for TO GO, use of pedicabs
OUTCOME: Delighted, satisfied customers
Retain old customers
add new customers
Happy Customers = Happy income
OUTCOME: IncomeApproximate Daily
Net Revenue : 10,000.00
Daily Operating Expenses:
7505.00
Daily Net Income: 2495.00
Did you know? Drag picture to placeholder or click icon to add* In 2002, Filipino BBQ broke Peru’s 613 meter “longest BBQ” world record which they achieved on Nov 1999. In 2002, 50,000 Filipinos participated in the festival in Dagupan City, where they helped grill and put together the 1001 meter long filipino barbecue.
References: www.myfilipinokitchen.comamazingribs.com/BBQ_articles/barbecue_histo.htmlaboutphilippines_phonedata.blogspot.com