Post on 18-Nov-2014
description
PDQBARBEQUE
Group 6Carl Abugan
Maynard CruzBryan Trinidad
Mary Antonette Viray
GROUP 6
Definition and Assumptions
• Barbecue or Barbeque– Is a method and apparatus for
cooking meat, poultry, and occasionally fish with the heat and hot smoke of a fire, smoking wood, compressed wood pellets, or hot coals of charcoal
– Etymology “Sacred Fire Pit”– Filipino context:
• Inihaw in a stick• Varieties: Pork BBQ, Isaw
(bilog, C, etc.), Balat, Dugo (Betamax), Longganisa, Adidas, Leeg, Hotdog, Ulo, Bulaklak, Pusit, Manok
Aling Cita
INPUTSWorking Capital Source: Savings from previous employment/businessCapital Expenditure Materials needed for cooking BBQOperating Expense Budget Cashflow/"Paikot"Source of Debt Requirement Debt from relativesQualifications Knows how to cook barbecue
Willing to stand for long hoursWilling to smell smokeNot sensitive to heat
Job Description Responsible for cooking BBQTraining Needs to be trained to cook different varieties and cooking preference
("tusta", "sunog", "malutong",etc.)Quantity 2Benefits/Incentives Free BBQ/Free MealDisciplining Walang Libre Kahit KakilalaRaw Materials Assorted skewers, Soy Sauce, Vinegar, Cooking Oil, Onions, Chili, WaterEquipment Needed Grill, Charcoal (uling), Gas, Old Newspaper, Brush, Barbecue Sticks,
Plastic/Glass ContainerSource/supplier Dry and Wet market supplier - "suki"Store lay out and location 2m x 2m. Near high traffi c area (terminal stations, schools, basketball
courts, city halls, etc.)Service Patterns Variety of sauces (mild, hot, super hot), Cook-Only-Upon-Order PolicyCooking patterns/methods All Skewers = "Inadobo" Initially. Grill according to customers preference
Money
Manpower
Materials
Machinery
• COOKING PROCESS• Skewers• “Inadobo” – Pre-cooked • “Secret recipe and process”• Grill skewers
• Sauce• “MAKE MARINADE SAUCE THAT CUSTOMERS WILL
SURELY LIKE”• Mix of condiments and spices in different
proprotions• Sweet, Mild, Extra Hot = Usual• Special sauce = something that will differentiate it
from all other usual sauces. BRAND IT & OWN IT.
THROUGHPUT
THROUGHPUT• PROCUREMENT PROCESS• Trusted suppliers = “suki” (discounts and maintain quality
of product)• Ensure ample supply of raw materials given that such
business is usually operating at certain hours of the day
• SELLING PROCESS• Cook upon order = ensure freshness every time• Sales personnel friendly to consumers• Paper plates and plastic cups to hold barbecue and sauce• Barker type of promotions• Selling strategy = cheaper price (volume and velocity)
• Perception to be cheaper and more value for money
THROUGHPUT• PHYSICAL LAY OUT• Trash can near customers• Stations – cooking area, sauce area, ordering area,
waiting/eating area• Easy set-up booth (5 minute set-up time)• Grill cleaning/maintenance = daily
OUTPUT• DELIGHTED
CUSTOMERS• WILL TELL OTHER
PEOPLE TO TRY THE PRODUCT BECAUSE OF GOOD SERVICE AND THE TASTE OF FOOD
• WILL TREAT YOUR FOOD NOT JUST A MERIENDA BUT AS “ULAM”
MatchingPRODUCT PRICE
Assorted BarbecueSmall Cuts/Bite SizeBranded barbecues (not the usual name for barbecue)Special sauce
Three point pricing - Php 5, 8, 10 depending on the price of raw materials
PLACEMENT PROMOTIONS
Mobile Booth- Constantly targeting high
traffic- Ease in transferring
locations- Ihaw on wheels
Recorida type of sound system – “patok”Word of mouthPrice discounts (10 plus 1)Combo meals (free drink)Optional: serve with puso (hanging rice)
Isaw Baboy/Manok 1000 3.00 3,000.00 Isaw Baboy/Manok 1000 5.00 5,000.00 BBQ 200 10.00 2,000.00 BBQ 200 12.00 2,400.00 Taenga 100 6.00 600.00 Taenga 100 8.00 800.00 Balumbalunan 100 6.00 600.00 Balumbalunan 100 8.00 800.00 Goto 50 6.00 300.00 Goto 50 8.00 400.00 Botsi 50 6.00 300.00 Botsi 50 8.00 400.00
6,800.00 9,800.00
COST SELLING PRICE
Net Revenue: Php 3,000Operating Expense: 2,000Net Income: 1,000
Delighted Customers Higher Sales/Income