The Plate Group

AGSB MBAH

Judith Cabanela

Hope Lapating

Loralie Perez- Miranda

Gina Nazareth

Victhea Pineda

PDQ Report: Fishballs

o edible, ball-shaped patty made of pulverized fish

o flat or round in shape

o most often made from the meat of cuttlefish (for street vendors), dalagang bukid, kalaso, shark or any preferred species

o served with a sweet and spicy sauce or with a thick black sweet and sour sauce

o primarily white or yellow in color

o measure about an inch to three inches in diameter

Fishballs

1. Drive thru infrastructure: P8,000/sq.m (15 sqm)

2. Rental for 3 months: P25,000.00/month

3. Utensils: P30,000.00

4. Fishballs P2.75/pc

5. Manpower: salaries (3 part time personnel) P33,750.00/ month

6. Government permits: P15,000.00

Inputs: Moneyequity: Php 300,000

Expenses:

Salary: P 375/day x 3 part time staff

Electricity: P 10,000.00

Water P 2,000.00

Ingredients: P 33,000.00 (12,000 pcs)

Packaging: P 12,000.00

Inputs: Money

the recipe makes 40 fishballs:

1/2 k dalagang bukid or bisugo: 100.00 if shark,

60.00

1 tsp salt 2.00

1 cup cornstarch 2.50

1 cup all purpose flr 2.50

2 tablespoons baking powder 2.50

~~~~ P110.00 for every 40 fishballs === P2.75/fishball

Inputs: Money

Cash flows from operating activities:Cash Sales 135,000.00

Payment of cost and expenses excluding dep. Exp (131,700.00)Advance Rental (75,000.00)

Net Cash provided(used) by operating activities (71,700.00)

Cash flows from investing activities:Acquisition of kitchen equipment (30,000.00)

Leasehold Improvement (120,000.00)

Net cash provided (used) by financing activities (150,000.00)

Cash flows from financing activitiesInvestment of the owners 350,000.00 LoanNet Cash provided(used) by financing activities 350,000.00

Net Increase(decrease) in Cash 128,300.00 Cash at the beginning of the month 0.00 Cash at the end of the month 128,300.00

Inputs: Money

o fresh fish - any of the following species: kalaso, dalagang

bukid, labahita, shark, bidbid, torsillo and bisugo

o ingredients (for ½ kg fish meat):

2 tsp salt1 cup all-purpose flour1 cup cornstarch2 tbsp baking powder½ cup iced water¼ tsp monosodium glutamate (MSG), optional

Inputs: Materials

o Sauce

o Ingredients

¾ cup water½ tbsp cornstarch½ tbsp patis½ tbsp flour2 tbsp sugar¼ tsp black pepper

Inputs: Materials

o Qualifications:o 18 – 25 years oldo high school graduateo NBI/police clearanceo no communicable disease

o Staff:o cooko cashiero waiter/waitress

Inputs: Manpower

o measuring cup

o weighing scale

o knives

o measuring spoon

o plastic sealer

o chopping board

o mixing bowl

o wooden spoon/laddle

o spatula

o sauce dispenser

o towels: paper/cloth

o napkins

o stove

o turner

o trays

o casserole

o colander

o food processor/grinder

o frying pan (carajay)

o plastic gloves

o small paper plates (oblong)

o sticks/toothpicks/skewer

o trash basins

Inputs: Machinery

1.Wash fish, split into butterfly fillet and eviscerate.

Wash and drain.

2. Separate fish meat from skin and bones and

chop finely.

3. Add salt to fish and mix evenly. Gradually add

flour, corn starch, baking powder and MSG

(optional) and mix well.

4. Add iced water and mix well until a thick

homogenous paste is obtained.

5. Form into balls and allow to set in water for 2

hours.

Throughputs: Fishball

6. Cook in boiling water. When balls float, they are

already cooked.

7. Transfer fish balls in perforated trays or colander

and cool to room temperature.

8. Pack the fish balls in polyethylene bags with

weights of ¼ kg to 1 kg per pack.

9. Store the product in a chiller or freezer.

10. Cooked deep fried and served hot.

Throughputs: Fishball

o Combine all the ingredients and cook

in medium heat with constant stirring

(5-10 minutes).

Throughputs: Sauce

o fishball --- P30.00 per 4 pcs

o additional sauce --- P10.00

Output: Price

o as a street food, fishballs are sold straight from the deep frier pan, while it’s freshly cooked

o served on a stick or skewer

o placed on paper cups/containers

o can be mixed with vegetables &/or noodles

Output: Delivery

o puffs into a ball while cooked deep fried in very hot

oil until golden brown

o the customer can taste the fish, not the flour

o ready to eat anywhere, anytime

o its bulkier and bigger than the one sold in the

streets

Output: Quality

o the product will be placed in a paper bowl with the

sauce on top with specially made skewer

o this packaging will ease up drive thru customers and

makes them worry free from spills

o will offer sodas and special drinks to match the

fishballs

Matching (4P’s): Product

o fishballs: P30.00 per 4 pcs

o additional sauce: P10.00 per pack

o for set up with drinks: pay lesser

o example: 4pcs fishballs with 12oz soda: P40.00

o offer uncooked fishballs per 200grams pack

o offer discounts for bulk purchases

Matching (4P’s): Price

No of fish balls sold 400 600 800 1000

REVENUE

Sales (4pcs fb @P30.00/serving) 3,000.00 4,500.00 6,000.00 7,500.00

COST and expenses

Materials (P119 per recipe/40fb) 1,190.00 1,785.00 2,380.00 2,975.00

Labor(375/day x 3 staff) 1,125.00 1,125.00 1,125.00 1,125.00

Other Cost

Rent (P25000/30 days) 833.33 833.33 833.33 833.33

Dep Exp. KE(P30000/5/12/30) 16.67 16.67 16.67 16.67

Dep Exp. LI (P120000/8/360) 41.67 41.67 41.67 41.67

Utilities P14,000/30) 466.67 466.67 466.67 466.67

Government Taxes 120.00 180.00 240.00 300.00

Total 1,478.33 1,538.33 1,598.33 1,658.33

Total Cost and expenses 3,793.33 4,448.33 5,103.33 5,758.33

Net Profit (793.33) 51.67 896.67 1,741.67

No of fish balls sold 400 600 800 1000

Sales 3,000.00 4,500.00 6,000.00 7,500.00 Variable cost Materials 1,190.00 1,785.00 2,380.00 2,975.00 Government Taxes 120.00 180.00 240.00 300.00 Total variable Cost 1,310.00 1,965.00 2,620.00 3,275.00

Contribution Margin 1,690.00 2,535.00 3,380.00 4,225.00

Fixed Cost Labor(375/day x 3 staff) 1,125.00 1,125.00 1,125.00 1,125.00 Rent (P25000/30 days) 833.33 833.33 833.33 833.33 Dep Exp. KE(P30000/5/12/30) 16.67 16.67 16.67 16.67 Dep Exp. LI (P120000/8/360) 41.67 41.67 41.67 41.67 Utilities P14,000/30) 466.67 466.67 466.67 466.67 Total Fixed Cost 2,483.33 2,483.33 2,483.33 2,483.33

Total Cost 3,793.33 4,448.33 5,103.33 5,758.33

Net Profit (793.33) 51.67 896.67 1,741.67

Contribution Margin Ratio:

Contribution Margin/Total Sales 0.56 0.56 0.56 0.56 P1,690/P3,000

Breakeven Sales (in peso)FC/Cont. Margin Ratio P2,483.33/0.56 4,434.52

o “word of mouth” promotion

o advertisement in bus

o flyers

o social network: facebook, twitter, sulit.com

Matching (4P’s): Promotion

o Near gasoline stations , call centers, government offices (like City Hall), schools in the Metro Area

o Near Grocerieso Will also make available fish ball packs

Matching (4P’s): Placement

o product form: o wedges, strings, twistso with filings: cheese, potato, veggies like carrots and

papayao sauce can be put inside as filing

o location/store design:o upscale

o sauceo with variations: tamarind, hoisin, honey mustard,

vinegar/garlic, sweet-chili

o servingo steamed, fried, baked

Innovations

Innovationso process

o drive through

o priceo competitive with chinese restaurants

o packagingo eco-friendly bowl/scups for easier transporto wooden treated skewers

TPG’S FB

FISHBALL

S

THE PLATE GROUP’S FISHBALLS (TPG’S FB)

THANK YOU FOR YOUR VISIT!