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