pdq report group 5

20
Group 5: Bartolome, El Kermi, Group 5: Bartolome, El Kermi, Mendoza, Orbeta, Pichay Mendoza, Orbeta, Pichay

Upload: lrp315

Post on 10-May-2015

491 views

Category:

Business


2 download

TRANSCRIPT

Page 1: Pdq report Group 5

Group 5: Bartolome, El Kermi, Mendoza, Group 5: Bartolome, El Kermi, Mendoza, Orbeta, PichayOrbeta, Pichay

Page 2: Pdq report Group 5

Some Trivia about BBQ

History of BBQ Upon landing in the Caribbean, the Spanish, used the

word barbacoa to refer to the natives' method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region.

Other countries have BBQ in their own style: Korean BBQ- thin slices of grilled pork Argentina’s asado, or marinade-free meat cooked in a

smokeless pit Mongolian BBQ- a stir-fry invented in Taiwan

Page 3: Pdq report Group 5

They say that BBQ in the Philippines may have been

influenced by either our neighbor country, the Indonesians (they have their national dish called SATAY- skewered meat in bamboo stick) or the Japanese, who once occupied our country (they have their YAKITORI- skewered chicken)

 BBQ in the country is a famous street food as you see vendors on every street corner or neighborhood. What’s distinct in each BBQ is that every single stall has their own special style of sauce, that may consist of calamansi/lemon juice, vinegar, lemon soda (7-up or Sprite), soy sauce and tomato ketchup mixed in their own style.

BBQ in the Philippines

Page 4: Pdq report Group 5

Isaw (Grilled Pork Intestine) Pork BBQ

Tenga (Grilled Pork Ear) Chicken Isaw Betamax (Grilled Chicken Blood)

Page 5: Pdq report Group 5
Page 6: Pdq report Group 5

INPUT

MoneyManpowerMaterialsMachinery

Page 7: Pdq report Group 5

Working Capital: Php 2,000 – 25,000 Capital Expenditure: Grill, sauce container,

bbq sticks, meat, charcoal, gas Operating Expense Budget: Salary of

manpower, rent Source of fund: savings

MONEY

Page 8: Pdq report Group 5

Qualifications

Knows how to cook bbq, willing to stand for long hours and experience heat conditions

Job Description Responsible for cooking and selling bbq

Training: To be trained how to prepare and cook the bbq

Quantity: Two - Three Benefits/Incentives: Free meals, transportation

allowance (if not a stay-in), board and lodging Disciplining:

Observe cleanliness on self like washing hands before cooking, wearing hairnet and an apron.

MANPOWER

Page 9: Pdq report Group 5

Raw Materials

Variety of Meat parts like Pork ears, Chicken Blood, Chicken and Pork Intestines for Isaw, and pork meat

Sauce Ingredients like soy sauce, vinegar, chili

Equipment Griller, Tongs, Electric Fan, Glass Containers for

the sauce Barbecue sticks / Skewers Charcoal/Gas/Newspaper

MATERIALS

Page 10: Pdq report Group 5

Physical Layout

Grill area, waiting area and eating area Store Size and Location:

High foot traffic like near the church, school, tricycle and jeepney terminals, public market

Inspection Make sure area and cooking equipment is clean,

workers are hygienic. Food sold must be ensured of good quality meat and passed the inspection

MACHINERY

Page 11: Pdq report Group 5

THROUGHPUTS

Page 12: Pdq report Group 5

Buys meat from a trusted supplier to ensure

quality.

Sauces are replaced every day to ensure that it is clean

Pre-Cooking Process

Page 13: Pdq report Group 5

Marinades meat and prepares the barbecue

the night before it will be sold. Marinade sauce is the key to a successful bbq

business Condiments/ Sauces are of variety: Sweet

Chili, Mild Chili, Chili, Vinegar

Cooking Process

Page 14: Pdq report Group 5

BBQ items are precooked. Once a customer

places an order, the BBQ will be fully cooked.

For take-out orders, the BBQ is wrapped in parchment paper then banana leaves or plastic and brown paper bag

The Delivery or Selling Process

Page 15: Pdq report Group 5

Buys fresh meat daily Workers are required to wear apron and

hairnet Trash can is placed near the grilling area Grilling equipment is cleaned daily Meat display are covered to make sure that no

dirt will go inside.

Observing Cleanliness and Maintaining Quality

Page 16: Pdq report Group 5

OUTPUT

Page 17: Pdq report Group 5

Low-priced BBQ (Php 10 – 12 per stick) but

tasty and satisfying = DELIGHTED CUSTOMERS

With a good marinade and taste, the BBQ will be known to others through word of mouth

BBQ may be treated as a snack and as a take-out meal or “ulam” for lunch or dinner. May also be served for house/office parties through take-out.

Page 18: Pdq report Group 5

PRODUCT

•Served with special sauce and cooked in secret recipe marinade•Clean and well arranged place to get the attention of the customers•Meat should be covered to maintain sanitation

PRICE

•Low priced and very affordable - Php 10 – 12 per stick

PROMOTION

•Word of Mouth•Loyalty and “Suki”: For regular neighborhood customers, they may opt to pay later or “utang muna”

PLACEMENT

•Situated in high foot traffic areas

MATCHING

Page 19: Pdq report Group 5

Satisfied Customer = Higher Sales = High Net

Income

Cost for Isaw: Php 3.00, Cost for Pork BBQ: Php 4.80

Average Sales: 500 -700 sticks

Php 1,000 – 2,000 – Daily Net Income

OUTPUT

Page 20: Pdq report Group 5

Thank You!