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.

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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.

*. 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