fish ball micromarket analysis
DESCRIPTION
This is our group report for the Middle Managers in Entrepreneurship Course at the Ateneo Graduate School of Business.TRANSCRIPT
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!