pdq latest
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PDQ OBSERVATION ( FISHBALL)
GROUP 1:
Berroya NyelBuan-Gerona ArleneDe Guzman PatrickMamaradlo Kathleen
PRODUCT DESCRIPTION
FISHBALL is an edible, ball-shaped patty made of pulverized fish. These fish meatballs are primarily white or yellow in color, and measure about an inch to two inches in diameter. They are made by pounding rather than grounding, and have a very different texture to Western meatballs.
PRODUCT DESCRIPTION
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are fried then served skewered, and most often offered with a choice of three kinds of dipping sauces:
OUTPUTPRICE
DELIVERY
QUALITY
PRICE
Fish ball Squidball Kikiam Hotdog
0.50 2 2 1
Target market are the CDE crowd or the “MASA”
Very affordable No minimum
order
DeliveryFish ball Squidball Kikiam Hotdog
0.50 2 2 1 The “kitchen in
wheels” include a portable liquefied petroleum gas (LPG)
Customers take a bamboo skewer from the cart (seen tied on the arm of the umbrella) with which they pierce the hot fishballs as they brown in oil.
different sauces for the fishballs–sweet, sweet and sour, and spicy–into which the skewered fishballs are dipped.
3-5 minutes waiting time
Standing room only Availability:
Afternoon until early in the evening
QualityFish ball Squidball Kikiam Hotdog
0.50 2 2 1 Cooked in front of
you (toasted, half-toasted)
Serve in tolerably hot temperature
Offers variety dipping sauce (sweet, spicy-sweet, vinegar based and spicy vinegar)
Cooked fish balls are floating in golden clear oil ““let’s make tusok-tusok the fish balls”
INPUT
Manpower
Materials
Machinery
Money
MANPOWER
Owner
• Purchase and Preparation of the ff.:Goods to be sold
Sauce
Materials and Ingredients ( oil, sticks etc.. )
• MARKETING• HRD/Training• Material Planning• Finance • Repairs and maintenance of Equipment
Vendor
• Selling• Cooking• Customer Service
JOB DESCRIPTION:
MANPOWER
Training• Owner
Marketing
Finance
People Management
Inventory Management
Business Development
Basic Cooking and Sauce Prep
Food Safety Procedure
Compensation Package:
Majority of the Profit
Customer Service:
Product Innovation, Competitor’s Study
• Vendor
Cooking And Operating of Equipment
Basic Computation
Inventory Monitoring
Customer Service training
Food safety
20% gross daily sales
PR, Cleanliness, Quality and Efficient Service
Materials and CapitalizationProducts QTY/day COST/unit Total Cost
Main Products:
Kikiam 2 kilo 38.00 76
Squid ball 2 kilo 45 90
Hotdogs 1 kilo 65.00 105
Fishball 2 kilo 27.00 54
Sauce:
Sweet 1 jars 50 50
Sweet Chili 1 jars 65 65
Vinegar 1 jars 26 26
Materials: /unit
Pushcart 2,500 2500
Bamboo sticks 1000 .50 100
Sauce Jar 4 jars 30 120
Paper plates 200 pcs .50 100
Cooking Untensils
500
Oil 2 liters 25 50
Kerosene 60
Total Initial Capital
3,896
THROUGHPUT/PROCESS
How to Start the Business?
Daily Operational Activities
Preparation/ Cooking Procedures
How to Start?
• Business Plan• Business Requirements• Kitchen Test• Customize Push cart• Hire and Train the Vendor
Daily Operational Activities• Prep Time 12-2pm• Business hours: 2-7 pm• Location: San Francisco Del Monte
Actual:
Cook per customer’s order
Closing:
Vendor will Turn-over the supplies and sales to owner
MATCHING
• Hygiene is very crucial • Competitive Price• Tasteful Dipping Sauce• Location• Product Inventory Management• Skilled Vendor and Sales-driven
Business Results
Estimated Daily Sale
Daily Sales: 1,500
Vendor’s fee 300 ( 20% of gross sales )
Variable Cost 776.00
Net Profit = 476.00