PDQ OBSERVATION ( FISHBALL)

GROUP 1:

Berroya NyelBuan-Gerona ArleneDe Guzman PatrickMamaradlo Kathleen

PRODUCT DESCRIPTION

FISHBALL is an edible, ball-shaped patty made of pulverized fish. These fish meatballs are primarily white or yellow in color, and measure about an inch to two inches in diameter. They are made by pounding rather than grounding, and have a very different texture to Western meatballs.

PRODUCT DESCRIPTION

Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are fried then served skewered, and most often offered with a choice of three kinds of dipping sauces:

OUTPUTPRICE

DELIVERY

QUALITY

PRICE

Fish ball Squidball Kikiam Hotdog

0.50 2 2 1

Target market are the CDE crowd or the “MASA”

Very affordable No minimum

order

DeliveryFish ball Squidball Kikiam Hotdog

0.50 2 2 1 The “kitchen in

wheels” include a portable liquefied petroleum gas (LPG)

Customers take a bamboo skewer from the cart (seen tied on the arm of the umbrella) with which they pierce the hot fishballs as they brown in oil.

different sauces for the fishballs–sweet, sweet and sour, and spicy–into which the skewered fishballs are dipped.

3-5 minutes waiting time

Standing room only Availability:

Afternoon until early in the evening

QualityFish ball Squidball Kikiam Hotdog

0.50 2 2 1 Cooked in front of

you (toasted, half-toasted)

Serve in tolerably hot temperature

Offers variety dipping sauce (sweet, spicy-sweet, vinegar based and spicy vinegar)

Cooked fish balls are floating in golden clear oil ““let’s make tusok-tusok the fish balls”

INPUT

Manpower

Materials

Machinery

Money

MANPOWER

Owner

• Purchase and Preparation of the ff.:Goods to be sold

Sauce

Materials and Ingredients ( oil, sticks etc.. )

• MARKETING• HRD/Training• Material Planning• Finance • Repairs and maintenance of Equipment

Vendor

• Selling• Cooking• Customer Service

JOB DESCRIPTION:

MANPOWER

Training• Owner

Marketing

Finance

People Management

Inventory Management

Business Development

Basic Cooking and Sauce Prep

Food Safety Procedure

Compensation Package:

Majority of the Profit

Customer Service:

Product Innovation, Competitor’s Study

• Vendor

Cooking And Operating of Equipment

Basic Computation

Inventory Monitoring

Customer Service training

Food safety

20% gross daily sales

PR, Cleanliness, Quality and Efficient Service

Materials and CapitalizationProducts QTY/day COST/unit Total Cost

Main Products:

Kikiam 2 kilo 38.00 76

Squid ball 2 kilo 45 90

Hotdogs 1 kilo 65.00 105

Fishball 2 kilo 27.00 54

Sauce:

Sweet 1 jars 50 50

Sweet Chili 1 jars 65 65

Vinegar 1 jars 26 26

Materials: /unit

Pushcart 2,500 2500

Bamboo sticks 1000 .50 100

Sauce Jar 4 jars 30 120

Paper plates 200 pcs .50 100

Cooking Untensils

500

Oil 2 liters 25 50

Kerosene 60

Total Initial Capital

3,896

THROUGHPUT/PROCESS

How to Start the Business?

Daily Operational Activities

Preparation/ Cooking Procedures

How to Start?

• Business Plan• Business Requirements• Kitchen Test• Customize Push cart• Hire and Train the Vendor

Daily Operational Activities• Prep Time 12-2pm• Business hours: 2-7 pm• Location: San Francisco Del Monte

Actual:

Cook per customer’s order

Closing:

Vendor will Turn-over the supplies and sales to owner

MATCHING

• Hygiene is very crucial • Competitive Price• Tasteful Dipping Sauce• Location• Product Inventory Management• Skilled Vendor and Sales-driven

Business Results

Estimated Daily Sale

Daily Sales: 1,500

Vendor’s fee 300 ( 20% of gross sales )

Variable Cost 776.00

Net Profit = 476.00