chakoy
TRANSCRIPT
I. Company Overview
A. History of the Business
Mrs. Dolores Bienvinuto started her chakoi making business together with her husband in
1999. Chakoi is a bread-like product but thicker and harder with little amount of sugar around
it. It is considered to be good snacks. Mrs. Dolores inherited this kind of business to her
parents. In fact, she is the only one among her four siblings who followed her parents foots
steps. This was the way Mrs. Dolres’ parents raised its family. Unfortunately, due to their
economic conditions, gaining profit out of selling chakoi was not enough for them to finish
their studies. So selling chakoi was the only option of Mrs. Dolores and her husband saw as
their possible source of income. The Bienvinuto couple had five children. Same as with Mrs.
Dolores’ parents, this was also the way of their living. They were able to send their children to
school. Their own capital was not enough to sustain the small business. They owed money to
others just to support the business and the family.
Their starting capital way back was only P100. The commodity prices then were not high
compared to now. Their residence is nearby the store. Their business was located in Bgy.
Haring, Canaman, Camarines Sur, in front of Mormons Church, left side corner of Rj Village
entrance way. Until now, they are still there. The business was small until today. However,
chakoi is not the only product they offer, they also make Filipino well known snacks like
baduya, which is a flesh of banana fruit drenched in batter and then fried in cooking oil, toron
which consists of a plantain wrapped like a spring roll and then deep fried and banana que, a
deep fried sugar coated banana. Their business can be considered as small. They only have a
push cart serve as their selling store. According to them, they used to also make “loglog” and
“goto”. However, it did not last because of smoke and dust that were coming from cars along
the high way.
B. Mission and Vision
Mission:
The mission of Cha Dolor’s Chakoy is to give delight to the people of Camarines Sur by
providing the sweet taste of fried bread during afternoon snacks.
Vision:
Cha Dolor’s Chakoy envisions itself as the leading fried bread manufacturer and supplier
in Camarines Sur to both its branches and distributors, making it the market’s choice for snacks.
C .Organizational Chart
Cha Dolor’s present Organizational Structure is simply managed by Mrs. Dolores.
Mrs. Dolores BienvinutoManager
Mr. Ricky Bienvinuto Mixer
Mrs. Dolores BienvinutoCook
Mr. Ricky purchasing of raw materials each day then mixes the flour for preparation. Mrs.
Dolores then cooks the prepared of the business.
D. Job Description
The business is owned by Mr. and Mrs. Beinvinuto. The couple does all the tasks, budget
their capital, and purchase raw materials needed in making chakoy. Mr. Ricky Bienbinuto
buys all of the materials like, sugar, salt, oil, flour and yeasts in downtown Naga. The couple
does everything in the business, from purchasing of raw materials needed for the day, to
processing, cooking and selling the finished product to the public.
E. Location Map
II. Enterprise Background
A. Product and Service Design
Nature of the Enterprise
Cha Dolor’s Chakoy is a family-owned enterprise that manufactures fried. Founded by Mr.
Ricky and Mrs. Dolores Bienvinuto. Chakoy, as we call it in Bicol, is Shakoy in Cebuano,
Butchi in Tagalog, and Fried Dough in English. Chakoy is one of the most favorite afternoon
snacks or merienda in the Philippines, and Naga City is no excuse for this. One can find it being
sold outside schools, market, stalls and terminals. Its main ingredients are namely flour, yeast,
and sugar. There are different varieties of Chakoy. For some, they put some coconut filling
inside it. But the common variety has no filling. They’re simply sprinkled with sugar. Chakoy is
a Filipino-made a Doughnut.
Ingredients:
2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup white sugar
Process Flow Chart:
Preparation:
1. in a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
Melting down the sugar, yeast and salt with water by stirring
Stirring and mixing with flour
Purchase Materials
Prepare for the materials
and ingredients.
Steam for 2 hours
Slicing the output according to different sizes
Cooking and deep frying
Putting sugar on chakoi for flavoring
Finish product
and ready to
sell
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
After an Hour:
1. Heat oil in a deep pan. I used wok! If you have a fryer the better.
2 Drop chakoy one at a time.
3 Cook each side until brown.
4. Drain, and sprinkle with sugar.
5. Punch down dough, knead on a floured surface and form into a log.
6. Cut into pieces, 1-1/2 inches long.
7. Roll each piece into a long stick as thick as your finger.
8. Twist.
Dimension
Consumers:
Here’s the Market definition of Cha Dolor’s Chakoy.
Consumers Consumers’ Basic
Information
Reason for Buying
Students Male and Female ages 6-12 These students are hungry
grade school enrolled in
Central I & II
Elementary School.
during their afternoon
recess and after dismissal.
Parents Male and Female ages 25-
50 Parents who would
fetch their kids enrolled in
Central I & II Elementary
School.
Parents are hungry after
waiting for their kids’ 1:00
– 4:30 afternoon class.
Canaman,
Magarao and Calabanga
Residents
Price Range
1 pc. Of Chakoy = P5.00
B. Capacity Planning
The business produces 5kg of Chakoi a day which is equal to 350 pieces. The ingredients
include 1kg of flour, 1 teaspoon of yeast, 3 tbsp. of salt, 2 glasses of water and 1/16kg of sugar
and frying oil. They get these ingredients from TH Grocery Store in Downtown Naga, it is
located along LCC Grocery Store. They have been getting their supplies from this store ever
since they started. Their capital for the business was only P100. Considering that their business is
only small, they are labor intensive for the use of machineries is clearly irrelevant.
In a day, it takes 2-3 hours to produce Chakoi. They mostly produce the chakoi at their
house and bring it to their stall ready to fry. Their budget for the raw materials is P500 which at
the end of the day gets doubled.
Break-Even Analysis
Table A:
Chakoi Per Day
FC 500
R 5
v 2.50
Qbep 100 pcs.
Computation: FC / R-v
= 500/5-2.5
= 100
Table B:
Chakoi Per Week
FC 3000
R 5
v 2.50
Qbep 1200
Computation: FC / R-v
= 3000/5-2.5
= 1200
Table C:
Chakoi Per Month
FC 12000
R 5
v 2.50
Qbep 4800
Computation: FC / R-v
= 12000/5-2.5
= 4800
Table D:
Annual
FC 144000
R 5
v 2.50
Qbep 57600
Computation: FC / R-v
=144000/5-2.5
=57600
Production Schedule
Sun Mon Tue Wed Thur Fri Sat
6:00
7:00
8:00
9:00
10:00 Market Market Market Market Market Market
11:00
12:00 Mix Mix Mix Mix Mix Mix
1:00
2:00 Fry Fry Fry Fry Fry Fry
3:00 Fry Fry Fry Fry Fry Fry
4:00 Sell Sell Sell Sell Sell Sell
5:00
6:00
Legend
No Production
Determinants of Effective Capacity
Facilities
Their facilities are located at the left side of RJ Village entrance, in front of Mormon’s
Church. It is work area is just right for the preparation of Chakoi, since it is already prepared in
their house before going on the selling place and only needed to be fry. The push cart serves as
their food stall to sell their products and only few types of equipment are needed to product
Chakoi; the prepared dough of Chakoi, frying pan, Kitchen Clip used to shape Chakoi, strainer,
Shansi, coal, and a mini cooking fire stove.
Products and Services Factors
Their business only offers limited products and only sells it for a certain period of time.
Chakoi is a food made for “merienda”, and it is being sold in the afternoon from 3-6pm as their
selling period. Since it is a limited products it is easier to prepare because their concentration is
only for preparation of the products, thus it leads to greater capacity to produce more Chakoi.
They are able to produce 350 Chakoi per day from 3-6pm. There prices are fixed since their
products only needed fewer raw materials and ingredients. It ranges from 2-10 pesos, it may vary
according to size but literally they sell chakoi for P2.00 per piece.
Process Factors
The products quality and quantity is affected if their will have errors in preparation of the
product, it may vary in terms of the measurement of the ingredients, cooking time and skills. In
terms of the process in their business they try to avoid rejected products by monitoring the
procedures on how to prepare and cook Chakoi. Since their business is running for twelve years
they know now the exact amount and has a greater experience in the preparation of their
products, but they still monitor their preparation to avoid more losses.
Human Factors
The owners are the workers of the business since it is only a simple procedure in
preparing the product it only requires a skill in cooking and since the owner’s family business is
also Chakoi, they learn the skill and experience in running the business from them. They don’t
need a lot of employee to prepare the food because their family is the ones who also operates
business.
Policy Factors
Their only policy is to monitor always the production of Chakoi to maintain quality and
the freshness of the food. Another thing to monitor is the time in preparation of the product,
measurement of the ingredients, and budget money into making the Chakoi.
Operational Factors
They scheduled all the transactions from the seller of the raw materials; they make sure
that they already have enough supplies into making the products and also had reserve ingredients
to avoid delays in the operations of production of goods. If ever there will be a problem in
purchasing the raw materials they will still have inventories to operate their business.
Supply Chain Factors
If they will have 350 pieces of Chakoi, they must maintain a good relation to their
supplier that will be able to meet the targeted production of goods. They are also planning to
increase their production of goods, to meet that quota they must address it to their supplier in
order to get an increase into their raw materials, so that suppliers also know the exact amount
supplies that they need in production.
External Factors
Since, they fry Chakoi near the highway; there is a possibility that the prepared dough of
the product may acquire bacteria. But to be able to eliminate the bacteria they seal the prepared
though then it is placed in the stainless steel tray and store in a steel glass container. When the
customer buys the product, the Chakoi is placed in the banana leaves and sealed in a plastic bag
to preserve the heat of Chakoi before eating.
C. Equipment Selection and Facility Layout
Layout of Equipment
The layout of the facilites for our chosen Business requires a simple yet effective setting.
They only need 4 equipments for their business to produce Chakoi. First of, they need a Basin
which holds the ingredients of the Chakoi together and this is where they mix it all together.
Next is the frying pan, wherein they put the oil which fries the Chakoi. They also need the
Kitchen Clip, this is used so that they can handle the hot Chakoi from the Frying Pan to the
Strainers. The strainers are used to decrease the amount of oil covering the Chakoi. This also
prevents any unwanted flavors coming from the oil.
Equipment Needed
Steamer
Glass Box
Basin Strainer
Frying
Pan
Frying Fan
Strainer
Basin
Location Decision
The business address is Haring , Canaman, Camarines Sur. Its exact location is in
the intersection of the provincial road and the road going to RJ Village. The stand of the
chakoy business is located in front of a Catholic Church and it is adjacent to the church of
Mormons. The location of the business depends on their target market. It is a strategic
location where it can catch a lot of customers of different variety and lifestyles. At first
the customers are the people residing at RJ Village who are working and studying at
Naga City. Because of the good selection of location, the other sets of market got their
sympathy. The people who attend the masses of the two churches near the stand patronize
the chakoy and other products offered by the business. The location is also accessible for
those who travel that the stand is located along the provincial road connecting Naga City
to North. The location also contributes for the accessibility of the raw materials and the
transfer of the tools used for producing the products. Since the location is along the
provincial road, it is only a ride to the store where they buy their raw materials for the
chakoy. The house of the owner, where they keep their tools, is near to the location. The
owner and the helpers can easily go to the stand where the latter is only walking distance
from their house.
IV. Recommendations
Company Logo:
The company Logo is a splat design depicting the raw flour during the production stage, giving it
an embossed design.
The company name is visible at the top of the product name.
Company Name:
The group decided to choose Cha Dolor’s Chakoy as Mrs. Dolores Bienvinuto’s company name.
Business name is important for it establishes business identity for it to be really known in the
market.
Cha in Bicol is Madam/Ma’am in English. This word is commonly used to call female vendors
in Camarines Sur.
Dolor is the nickname of Mrs. Dolores Bienvinuto, proprietor of the business.
Chakoy in Bicol, is Shakoy in Cebuano, Butchi in Tagalog, and Fried Dough in English.
We recommend that Ms. Dolores register this business name with the Department of Trade and
Industry (DTI).
Additional Flavors:
Initially, we recommend Cha Dolor’s Chakoy make Chocolate-Flavored Chakoy. This has been
done in other places in the Philippines, but has not been introduced to Category C of the Market
Segment.
Cha Dolor’s Chakoy can take it from here when it comes to creating and innovating new flavors
for the Chakoy.
Display Rack:
At present, Mrs. Dolores is using clear plastic and wood frame to display her newly fried chakoy.
We recommend her investing on glass and aluminum display rack for more visible and clean
freshly fried chakoy.
Food Cart:
We recommend that Cha Dolor’s Chakoy make a more visible and attractive food cart. This cart
looks native but affordable and clean.
Packaging:
We recommend Cha Dolor use brown paper bags (size 5) for more presentable and environment
friendly packaging.
Organizational Structure:
Since Cha Dolor’s Chakoy does not have a clear Organizational Structure, so we provided them
this workable Organizational Structure
Job Description:
Since Cha Dolor’s Chakoy does not have a clear Job Description, we provided them with this
simple yet detailed Job Description.
Mrs. Dolores Bienvinuto
C.E.O.
Manages all the affairs of the business
Mr. Ricky Beinvinuto
VP- Purchasing
Goes to the market to buy the materials as
all the machineries needed by the business
Mrs. Dolores Bienvinuto
VP- Finance
Keeps the books of the business
Mr. Ricky Bienvinuto
VP- Operations
In charge of the entire production process
Mrs. Dolores Bienvinuto
Cook
In charge of frying chakoy.