Mbah 10b entrep Lablag Grp pdq barbeque ppt
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Transcript of Mbah 10b entrep Lablag Grp pdq barbeque ppt
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MBAH 10b EntrepreneurshipProf. Jorge Saguinsin
PDQ:
BARBECUEBy the LABLAG Group
Cecilia Ann ChingAnjanette De LeonAnna Noreen Antoinette TamayoAbel Villamayor
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BARBECUEthe Pinoy Way
An appetizer … A pulutan … A meal … A snack …
A mouth-watering street delight…
A Filipino favorite….. …..all walks of life, all ages.
.
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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.
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*. 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
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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
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Aling Virgie’s #620 San Andres, Malate, Manila
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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
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INPUTS: MoneyWorking Capital Start up (3 years ago)
Grill
100,000.00
3,500
Daily Operating Expenditure
TOTAL
Marketing 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
7,855
7,145.00
6,625.00/ day
40.00300.00 for 11/2 day55.0040.00200.0048.0030.00
Daily Operating Expenditure
Salary of manpower:
1 cook 2 assistant cook : 1 server
Rent plus water and electricity:
460.80/ day
230.80/day (6k/ month) 115.40/ day (3k/month) 115.40 / day
250.00/ day (6500.00/month)
Source of funds
SISTER (Initial) SAVINGS (Day to day)
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MarketingItem Price/
kiloKilo/day
Sices/kilo Cost Gross Net Sales
Pork Liempo
180/kg 6 6sl/kg 12 cubes /sl
60/slice 2160 1375001080
Lomo 180/kg 15 25 sticks/ kg 10/stick 3750 1050
Chicken 125/kg 7 6 sl/kg 80/stick 1120 245
Bangus 120/kg 2 3 pcs/kg6 bangus/ day
120/ pc 720 480
Tilapia 110/kg 5 4 tilapia/kg(20 tilapia/day)
65/pc 1300 750
Atay 120/kg 2 10 sticks/kg 20/stick 400 160
Balun Balunan
200/kg 2 20 sticks/day 15/stick 600 200
Hotdog 180/kg 1 20 pcs/kg 12/stick 240 60
Total Marketing /day
6,625Total Cost
10,290
4,025
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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
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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
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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)
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Barbecue Grill Area
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SAUCES: Barbecue Sauce Suka Tamis Anghang
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Some Ingredients
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CLEANLINESS: Plastic Cover
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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
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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
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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
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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 P80.00 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
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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
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OUTCOME:
Delighted, satisfied customers
Retain old customers
add new customers
Happy Customers = Happy income
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Daily Operating ExpenseMarketing (Meat) 6,625
Marketing (Others) 520.00
Salaries & Wages 460.80
Rent & Utilities 250.00
TOTAL 7,855
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OUTCOME: Income
Approximate Daily Net Revenue :
10,290.00
Daily Operating Expenses:
7,855.00
Daily Net Income: 2,435.00
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INNOVATIONS: What else?INPUT
NEW RENTAL SPACE More secureSame areaBetter seating capacity
INCREASE MENU VARIETY
New Barbecue Sizes Kiddie size 6.00Regular size 11.00Footlong 15,00
Add-ons Barbecued Vegetables
Dessert on a Stick Yema BallsUbe BallsTuron SquaresFor on a Stick
Meals on a Stick Rice BallsRice Balls with Barbecue Products
Snacks on a Stick Cheese FrittersVegetable Chips
Sandwiches Barbecue SandwichHotdog Sandwich
Increase Variety of Sauces Mango Salsa, Gravy, Hoisin, Oyster, Tabasco Barbecue, Sweet and Salty
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INNOVATIONS: What else?
THROUGHPUT
Use of Lava Rocks
Use of Lava Rocks Grill
The use of Barbecue Warmer
Use Metal Skewers for Dine In
Use of Lava Rock Griller(removes cost on charcoal and lessens waste)
Barbecue Pre-marinated in its special sauce
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OUTPUT
Promotions and Deals10+1 promoSeasonal discount
Combo Choices:All MeatMeat + RiceMeat + Rice + Vegetables
Sanitation ImprovementProvide more Visible Trash Bins
Advertise for Large Orders/ Caterings/ Kiddie Party Packages/ Party Cart Packages
Add Benefits like SSS, Pag-ibig and Philhealth options
Profit Sharing by Merit Incentive to all employees
INNOVATIONS: What else?
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Innovations: Lava Rock Grill
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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