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SPENTREP - PDQ Activity - Group 4 (2013.Oct.14)
Citation preview
Rachelle Irene Roque Anna Mae Dela Cruz
Emmanuel Junio Martin Revilla
Ed Vargas
PDQ
Observation
© Copyright 2013 Ateneo Graduate School of Business 2
Topics
This PDQ Observation activity covers the following: • Supplier • Input • Process • Output • Customer
© Copyright 2013 Ateneo Graduate School of Business 3
Supplier
Mang Larry’s Isawan • Established: 1984 • Cuisine: Street Food • Location: UP Diliman, QC • Owner: Lauro Convencido Jr. • Operating hours: 10:30am – 9pm daily • 3rd Party provider: Mega Q-Mart, Ermin
Garcia Avenue, QC
© Copyright 2013 Ateneo Graduate School of Business 4
Input
• 4 to 8 workers on a regular day • Front liner; handling orders and doing cashier work • Crew at the back; in charge of grilling and food preparation (wrapping, etc) • Delivery; delivers supply (helps monitor inventory and supply as needed) • Home-based crew and management (deals with suppliers, obtains raw materials from
suppliers, pre-prepares food) • Suppliers (“suki” 3rd party vendors, Mega Q-Mart)
Man
• Griller (with charcoal), boiler/steamer, glass display cabinet, dispensers (for sauce/vinegar), blender, fridge, knives, cutting boards, cooking casseroles, pans, stove
Machine
• Ingredients and Packaging: Pork and chicken intestine, water, vinegar, pepper, salt, sugar, chili pepper, spices; paper bags, barbeque sticks
Materials
© Copyright 2013 Ateneo Graduate School of Business 5
Process
• Buy ingredients in bulk from “suki” suppliers (Q-mart, Q.C.) • Clean (running water), cut, boil, marinate, adobo, grill (steam with more
marinade), package (minimal packaging) • Everything is pre-prepared and ready-to-grill
Alter
• Inspect ingredients upon receipt from suppliers, routine lab testing (UP), visual inspection before serving, use only “suki” suppliers
Inspect
• From home to stall only; no other distribution channels or branches • Vinegar and sauces are self-service
Transport
• At room temperature via display rack; the rest in plastic containers; cold ingredients in coolers; sauces in dispensers
Store
© Copyright 2013 Ateneo Graduate School of Business 6
Output
Product Price (Php)
Isaw Baboy 3.00
Isaw Manok 3.00
Balun balunan 6.00
Special Pork Isaw 6.00
Special Pork Barbeque 10.00
Atay (liver) 6.00
Botchi 6.00
Goto 6.00
Tainga 6.00
Liempo 50.00
Siomai (6 pcs) 22.00
• Delicious (and consistently so) • Fast • Hot • Safe • Cheap
Expectations
• Street Food (especially that these are pork innards, safety is a concern)
• Grilled food is best eaten hot and fresh • Target Market does not have a lot of time or don’t
lounge around the area • Customers order several sticks each • Target Market are mostly students with limited budget • Many buy for take-out
Rationale Delivery (faster)
Cost (cheaper)
Quality
(better)
Flexibilty
(different)
© Copyright 2013 Ateneo Graduate School of Business 7
Customer
Primary Target Market • Students (UP and other schools) • Professors • Campus Staff • School Visitors
© Copyright 2013 Ateneo Graduate School of Business 8
SIPOC Diagram
S Suki /Suppliers
(Q Mart, etc)
Mang Larry’s Staff
(at home base)
Mang Larry’s staff
(at home base)
Mang Larry’s Staff
(at Store)
I Ingredients, Raw
materials
Ingredients, Raw materials
Pre-prepared food
Food and supplies
P Mang Larry’s staff
obtains ingredients from Q Mart or suppliers
Mang Larry’s Staff cooks (boils, marinates,
adobo) ingredients
Mang Larry’s staff delivers food and
supplies
Mang Larry’s Store staff grills, packs, and sells
food
O Received Ingredients,
Raw Materials
Pre-prepared food
Delivered food and supplies
Finished Product
C Mang Larry’s Staff
(at home base)
Mang Larry’s Staff
(at home base)
Mang Larry’s Staff
(at Store)
End-Customer
© Copyright 2013 Ateneo Graduate School of Business 9
Developments/Context • Entry of direct competitors and other food establishments within the vicinity
– Direct competitors: 2 other “isaw” stands who saw how this first one was earning really well and decided to enter. They sell slightly different products, but still are street food and within the same price range.
– Indirect competitors: Via Mare, Maginhawa street, and the new UP TownCenter. These all compel customers to bring their money to fine-dining areas instead.
• Desire to expand – Mang Larry's tried to open other branches but could not handle it. There may be no urgent problems
presently, but there are opportunities to be grabbed. • Food trends leaning towards healthier/safer options
© Copyright 2013 Ateneo Graduate School of Business 10
Product Innovations • Offer budget rice meals/toppings
– Unli-rice, platters • Offer isaw in a sandwich • Offer other variants
– Super spicy, inasal, adobo, etc. • Party package with delivery • Set-up stalls at org events • Promotions for low hours/seasons
– After-ten promos – Isaw-all-you-can anniversary promo
© Copyright 2013 Ateneo Graduate School of Business 11
Recommendations • Branding
– Deliberately solidify Mang Larry's position as a unique and beloved part of UP culture, via social media articles/postings, for example. They constantly get interviewed/featured but they're not leveraging that or managing the image that those channels create. “Isaw” will never be healthy or elite, but it can be a well-loved legacy.
– Inclusion of an official logo • Professionalize its management
– Apparently expansion isn't common sense. They may need help from some professional managers to guide the set-up of new branches and scale up operations. They cannot simply apply what they're doing now to a larger business.
• Business Continuity and Succession Planning – Mang Larry only has one store, which serves as the only means of revenue, and will be a single-point of
failure once force majeure happens or certain obstacles preventing business operations happen in UP Diliman campus
– Preparing for succession planning should be considered as retirement is inevitable
© Copyright 2013 Ateneo Graduate School of Business 12
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Heading (18 pt. HP Simplified bold HP blue) Body copy (16 pt. HP Simplified) • Put your first-level bullet here. Try to keep bullet lists simple. (14 pt. HP Simplified)
– Put your second-level bullet here. Use no more than you need to explain your point. (14 pt. HP Simplified) • Put your third-level of copy here. Use no more than you need to explain your point.
(14 pt. HP Simplified)
Thank You!