FISH BALL

Group 1Mark AbellonRom CalivoMarian MadrilejoRedina Palad Archie Yao

INPUTSTHROUGHPUTSOUTPUTS

Negative Perception on

Fish balls

Improved process of

making Fish Balls

Nutritious Fish balls

INPUT PROCESS OUTCOME

INPUT PROCESS OUTCOME

FISH BALL PREPARATION

DEFINITION OF FISH BALLS

well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock

SITUATION

Fish ball can be seen in any part of the city and in provinces being sold in a small mobile cart by street vendors. This kind of business ventures require small capital but can generate good profit.

OBJECTIVES

a. Maximization of profits from engaging in Fish Ball Business

b. Changing mindset that street foods like fish balls are healthy and nutritious.

c. Providing Livelihood to non-professionals

MATERIALS MANPOWER MACHINERY

FISH BALL - INPUTS

Materials Sweet and Sour Sauce Recipe Ingredients:

1/2 cup Water 3 tbsp Vinegar 1/4 tbsp Sugar 1 tbsp Cornstarch 1/2 tsp Salt 2 tbsp Oil 3 tbsp Catsup 1 pc Siling labuyo, chopped 1 tbsp Soy sauce 1 tbsp Brown sugar 1/2 tsp MSG 2 tsp Garlic powder 2 tsp Black pepper

Materials

Raw Materials/ Ingredients : 2 carrots 2 potatoes 1 head garlic 2 eggs 3/4-1 1/4 cups cornstarch ginger, pepper, salt, 1 kilo fish (lapu-lapu,

talakitok, apahap, maya-maya, or carp)

vetsin and soysauce

MANPOWER

1 person (below 25 years old preferably male)

Labor cost : P100/12 kg.= P8.33

Transportation cost P50/day/12 kg. or 4.17Contingency Cost (10% of Direct Cost ) 6.10

Total P18.60

Incentive/Commission - 20% in excess of the quota

MachinesUtensils: Kitchen knife Measuring cups Chopping board Strainer Ladle Frying pan Kettle Jars/bottlesEquipment:Kerosene Stove Food Cart (Wooden type w/wheels)Side Car with roof & cabinet (supply

storage)

MONEY / CAPITALIZATION

Estimated Investment cost a. Utensils b. Equipmentc. Raw Materials/Ingredientsd. Packaging Materials

INVESTMENT COSTIf Wooden type w/ wheels is used

If Side Car is used

A. EquipmentCost Cost

Kerosene Stove 400 400Side Car - 4,500Food Cart 3,500.00Subtotal 3,900.00 4900

B. Costs of Utensils

UtensilsKitchen Spoon 100 100Frying Pan 500 500Strainer 160 160Subtotal 760 760Grand Total 4,660.00 5,660.00

Raw Materials/ Ingredients Packaging MaterialsRaw Materials Unit Price

Fish Balls 1 Kg 25Ingredients

Cooking Oil (2L/ day) 0.166L 9.13

Kerosene Gas (1L/ day) 0.083L 3.50

Sweet and Sour SauceWater 1/2 cupVinegar 3 tbsp 0.47Sugar 1/4 tbsp 0.10

Cornstarch 1 tbsp 0.42

Salt 1/2 tbsp 0.15

Oil 2 tbsp 3.00

Catsup 3 tbsp 1.74Siling Labuyo, chopped) 1 pc 0.10

Sweet Sauce

Water 1/2 cupSoy Sauce 1 tbsp 0.47

Brown Sugar 1 tbsp 0.36MSG 1/2 tsp 0.43Garlic powder 2 tsp 2.74Black Pepper 2 tsp 5.79

Subtotal 28.40

Packaging Material

Hotdog Paper Tray (P 15 for 50 pcs) 18 pcs 5.40

Wooden Stick (P 12 for 100 pcs) 18 pcs 2.16

Subtotal 7.56Estimated Total Investment Cost 60.96

Product Costing A. Product Costing

Direct CostParticulars Cost

Raw Material (1 Kg. Fish ball) 25.00Ingredients used for 1 Kg 28.40Packaging Material 7.56

Total Direct Cost 60.96

Indirect CostParticulars Cost

Labor cost (P100 per day/ 12 Kg) 8.33Transportation cost (Php 50.00 per day/ 12 Kg) 4.17

Contingency cost (10% of Direct cost) 6.10Total Indirect Cost 18.60Production Cost

Particulars CostTotal Direct Cost 60.96Add: Total Indirect Cost 18.60Total over the 180 pcs yield 79.56/ 180 pcs

Estimated Production Cost per pc 0.44

B. Product Pricing

Particulars CostProduction Cost per pc 0.44Add: 10% mark- up of the production cost 0.04

Selling price per piece 0.48Market price per piece 0.50

THROUGHPUTS FISH BALL PREPARATION

Boil fish for 3-5 minutes in water with ginger. Strain and put in a container. Remove the heads entrails, skin

and bones. Flake the fish. Peel and chop the carrots, onions, garlic and potatoes. Mix and

combine with the fish flakes. Grind. Add the eggs, salt, pepper, vetsin and cornstarch. Mash and form into balls.

FISHBALL COOKING PROCEDURE

Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.

Deep fry in hot oil. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for

every 4 cups water). Cover and boil for 11/2 hours. Store for 12 days.

INCOME/ROI/PAYBACK PERIOD

ESTIMATED SALES PER CART Sales Target Per Unit Amount

Sales 2,000 0.50 P 1,000.00 Cost of Sales and others 2,000 0.44 880.00 Income 2,000 0.06 P 120.00

@ 30 DAYS P 3,600.00

PAYBACK PERIOD two months

ROI 12.00%

THROUGHPUTSPROCEDURE IN MAKING SAUCE Sweet & Sour Sauce In 1/2 cup of water mixed all

the ingredients mentioned above.

Put it in a pan for heating. Cook until translucent texture is

obtained Same procedures are to be

followed in making sweet sauce

.50 – Prevailing

market price

Freshly made fish balls and “cook as

you order” system

Cooked according to

customer request (well done, hot & spicy sauce or sweet &

soar

PRICE DELIVERY QUALITY

FISH BALL - OUTPUT

OUTPUT (PRODUCT/SERVICE

Product Pricing

Production cost per pc. 0.44Add: 10% mark up 0.04Selling Price 0.48

PROMOTION a. Tie up with caterers for

special occasions (birth day parties). Minimum of 10 kls. per event.

b. Bring in variety of products such as kikiams, squidballs, sago & gulaman & Kwek kwek

Promo packs (ex: additional 1 pc for every 10 pcs.)

Tie up with Public & Private schools

PLACEMENT/MARKETING a. Factory sites b. Construction sites c. Public markets d.Schools/Campuses e. Churches F. Busy streets

DELIGHTED

CUSTOMER MORE

CUSTOMER/HIGH SALES

HIGH NET INCOME/HIGH ROI

DESIRED OUTCOME

REGISTRATION REQUIREMENTS

Side Car Registration in the city or municipality where you reside

Business name registration (www.bnrs.dti.gov.ph)

Mayor’s/Business Permit (check your local municipality/city)

BIR TIN (www.bir.gov.ph) BFAD Certificate (www.bfad.gov.ph)

THANK YOU VERY MUCH!