PDQ Observation Group 3 Acosta, Lourenz Caraig, JemLimgenco, Martin Tamayo, Bel Valderas, Ksee Yabut, Arvin
is a very popular refreshment In restaurants it is served in a tall, footed glass In neighborhood stores it is ladled into plastic cups In street stands it is simply poured into plastic bags and provided with straw can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item
P25,000: TOTAL BREAKDOWN: A. Cart: 12,500 B. Machinery: 5,000 C. Raw Materials: 5,000 D. Manpower: 2,500
Sago’t gulaman is a simple mixing process that can be done by single person who knows what ingredients to use. The person would have to be aware of the exact measurements for each ingredient to have just the “right mix”. Also, that person should know how to cook the gulaman and tapioca pearls. The basic materials needed for sago’t gulaman are sago, gulaman, water, shaved ice, brown sugar. This can be placed in glasses, pitchers, or plastic cups,
Stove/ Pot – hot water is needed to be boiled for the pearls Shaved Ice Machine – Shaved ice is needed in the drink Baking Pan – the gulaman needs to be cooked before mixing it with the drink Measurement cups and spoons
1. Cook the bar of gulaman: Tear the bar of gulaman into several pieces then add to a pot of 2.5 cups of boiling water. Stir until the gulaman melts. Then transfer to molds. Don’t forget to strain the pot of melted gulaman. Refrigerate then allow the gulaman to set. Once set, slice into small pieces. Set aside.
2. Make the arnibal: Boil 2.5 cups of water. When it comes to a boil, add the brown sugar and stir until all the sugar is melted and the syrup thicken. Set aside.3. Cook the tapioca according to package instructions. Set aside.
4. Prepare the shaved ice.5. In a pitcher of water, add some arnibal according to your desired sweetness. Set aside.6. Layer the gulaman and tapioca pearls in a tall glass then add some of the arnibal- sweetened water. Then add some shaved ice.7. Finally, fill the glass with some more of the sweetened water. Stir and drink.
• To Cook sago:• Boil water in a saucepan. Add in uncooked sago.• Stir to prevent sticking.• Cook until transparent.• Drain then rinse.
Prices depend on where the sago’t gulaman is being sold. Sago’t gulaman in restaurants range from P55 to P110* while if you buy it in small stores or streets it ranges from Php 15- 40 pesos depending on the size. Sago’t gulaman is a traditional Filipino drink and should not be priced expensively to retain the satisfaction of customers*Aristocrat Restaurant and Sentro 1771 Restaurant – Unlimited Sago’t Gulaman
Sago’t gulaman should always be served chilled. Tapioca pearls and gulaman should be served fresh or else this will affect the taste of the drink. The drink should not be too sweet nor too bland for the customer to appreciate the drink. It should always be served in a glass either with just a big straw or with a big straw and teaspoon so the customer can enjoy eating the tapioca pearls and gulaman.
The sweet taste of Filipino differs from one another. There should be that right amount of sweetness for customers to appreciate the drink. If a customer wants to add more sweetness, a separate glass with the sweetened water should be offered that they can pour over the drink to have the ultimate satisfaction.If a customer is satisfied with the drink, this can attract more potential customers