This is the final version of our PPT presentaton uploaded last week.

1. MBAH 10b Entrepreneurship
Prof. Jorge Saguinsin
By the LABLAG Group
Cecilia Ann Ching
Anjanette De Leon
Anna Noreen Antoinette Tamayo
Abel Villamayor

2. .
BARBECUE
the Pinoy Way
An appetizer …
A pulutan …
A meal …
A snack …
A mouth-watering street delight…
A Filipino favorite…..
…..all walks of life, all ages.

5. Pre-historic
Barbeque
 * Barbecue is older than mankind and It
made human civilization
possible,around 1 M years ago Homo
erectus, the homonid just before Neanderthal
man, first tasted cooked meat after a forest
fire charred some animals and it was so good
that it influenced human evolution.

6. The beginings of Barbecue
barbacao barbe a queue
 *.Originated from
 *The Caribbean Indian the french word,
word " barbacao" is
"barbe a
the source of the word,
meaning "sacred fire queue" which
pit”. means " "whiskers
to tail ”.

7. Two possible influences as to
where Filipino BBQ originated:
Indonesians: Japanese:
 SATAY  YAKITORI
national dish “yaki” means grilled
skewered meat in and “tori” means
bamboo stick chicken

8. Aling Virgie’s
#620 San Andres, Malate, Manila

9. PDQ
INPUT THROUGHPUT OUTPUT MATCHING OUTCOME
Process/Syste Product/Servic
m e
Money Price Product Satisfaction
Price Increase
Manpower Delivery clients
Promotion
Increase
Materials Quality Placement Sales
MARKETING Increase
Machinery INCOME

10. INPUTS: Money
Working Capital Start up (3 years ago) 100,000.00
Grill 3,500
Daily Operating TOTAL 7,855
Expenditure
Marketing Total 7,145.00
pork, hotdog, atay, balunbalunan, 6,625.00/ day
chicken Sticks:
400 sticks/ day 40.00
Charcoal: one sack 300.00 for 11/2 day
Toyo: 1 gallon a day 55.00
Vinegar: 1 gallon a day 40.00
Brown sugar 2 kilos a day 200.00
Calamansi: 1 kilo a day 48.00
Sili labuyo: 1/4 kilo a day 30.00
Others: gas, banana leaf, brown
paper bag
Daily Operating Salary of manpower: 460.80/ day
Expenditure
1 cook 230.80/day (6k/ month)
2 assistant cook : 115.40/ day (3k/month)
1 server 115.40 / day
Rent plus water and electricity: 250.00/ day (6500.00/month)
Source of funds SISTER (Initial)
SAVINGS (Day to day)

11. Marketing
Item Price/kilo Kilo/d Sices/kilo Cost Gross Net Sales
ay
Pork 180/kg 6 6sl/kg 60/slice 2160 137500108
Liempo 12 cubes /sl 0
Lomo 180/kg 15 25 sticks/ kg 10/stick 3750 1050
Chicken 125/kg 7 6 sl/kg 80/stick 1120 245
Bangus 120/kg 2 3 pcs/kg 120/ pc 720 480
6 bangus/ day
Tilapia 110/kg 5 4 tilapia/kg 65/pc 1300 750
(20
tilapia/day)
Atay 120/kg 2 10 sticks/kg 20/stick 400 160
Balun 200/kg 2 20 sticks/day 15/stick 600 200
Balunan
Hotdog 180/kg 1 20 pcs/kg 12/stick 240 60
Total Marketing
/day
Total 10,290 4,025
6,625 Cost

12. INPUTS: Manpower
Qualifications "matiyaga" , " pasensyoso" ," masayahin”, " laging nakangiti"
Job description COOK resposble for marinating and skewing
ASSISSTANT resposible for grilling
SERVER serve and place in dahon/supot
for takeout/delivery
OWNER(Manager) who handles money
Including all payments, change, budgeting
Training preparation, cook, serve ( with passion)
Quantity Cook 1
Assistants 2 TOTAL: 5
Server 1
Owner 1
Benefits/ Incentives free board &lodging
drinking spree on saturdays (2x a month)
SSS
Disciplining early to bed and early to rise
personal hygiene,
Cleanliness must be observe in cooking & preparation of food
Grooming: Hair must be tied, nails must be short, clean clothes
Happy disposition always smiling

13. INPUTS: Materials
Raw materials For Grilling: Sauce
meat ( lean and fat, liempo), chicken, atay,
balunbalunan, hotdog,
For marinade and spices: vinegar, soysauce, calamansi, sugar, sili labuyo
Equipment griller
electric fan barbecue sticks charcoal
gas,
Banana leaf
brown bag, newspaper chopping board knives
plastic cover

14. INPUTS: Machinery
Physical layout grill area and waiting area street
eating area side walk
whole area about 3x 2 meters open makeshift eatery
Location 620 san andres malate manila, with nearby health unit, schools, bank, motels,
hotels, clinics,
commercial/ residential area church who are considered their clients
accessible to public utility vehicles including
pedicabs
Literally occupies the street
Manuals n/a
Supply: Food wet market (suki is sister in law)
Supplies dry market
Special Pedicab use for delivery
Equipment (fee depends on distance, paid by customer)

15. Barbecue Grill Area

16. SAUCES: Barbecue Sauce
Suka Tamis Anghang

17. Some Ingredients

18. CLEANLINESS: Plastic Cover

19. THROUGHPUT: Production Processes
PROCUREMENT 5 am Daily marketing:
fresh meat, chicken, fish
COOKING 7-9 am Preparation :
Process For the Barbeque Meat:
Clean, slice, drain, marinade in a Special Secret Magical sauce (30 mins)
Food Skew meat, chicken, atay, balunan, hotdog
Preparation
***For the Dipping Sauce:
Mix toyo, vinegar in separate plastic, calamansi and red chilis. (done at
the house of the owner)
Cooking process Prepare griller and start cooking ( initially half-cooked)
Fully Cooked in front of the client upon order
Final grilling while brushing with sauce and keep turning until fully cooked
(about 2 min)
Ready to serve while hot.
For the Inihaw na liempo, it is cut into bite sized pieces before served.
Dine-in 10 am - 10 pm Lunch, Merienda, and Dinner
Barbecue handed over to client when fully cooked.
Take Out To – go Placed on banana leaves wrap and in brown paper
Bags ready to be delivered (via pedicabs) , together with toyo, vinegar,
calamansi and red peppers
Delivery Placed on banana leaves wrap and in brown paper
Bags ready to be delivered (via pedicabs) , together with toyo, vinegar,
calamansi and red peppers

20. OUTPUT: Product
PRODUCT All products are skewered on sticks except liempo
barbecue which is sliced
Dine -in Skewered on a stick
Take out Skewered on a stick
Wrapped in banana leaves and brown paper bag
Served with toyo, vinegar, calamansi and red sili labuyo
for seasoning and usually matches with hot lip burning
rice
Delivery Skewered on a stick
Wrapped in banana leaves and brown paper bag
Served with toyo, vinegar, calamansi and red sili labuyo
for seasoning and usually matches with hot lip burning
rice
Delivered via pedicab

21. OUTPUT: Quality
Food Taste Mouth watering,which keep clients coming back for
more, be it as ulam, pulutan, merienda, with or without
rice, because of its unique taste, fresh and most tender
meat (never frozen)
Variety Alll varieties of BBQ ready to be cooked are securely
covered
Cleanliness Griller is cleaned daily to make sure that Meat is not
contaminated with charcoal and burned drippings.
Must have a trashbag
Must have clean containers for sauces
Service Fast, Efficient, Fresh
Product
Wait Time
Dine-in 2-3 min
Take-out 2-3 min
Delivery Ideally ordered 2 hours in advanced
Time depends on the quantity

22. OUTPUT: Price
Price Price per order affordable and reasonable
Order: 1 stick No discounts given even in bulk orders
1 slice (liempo)
Pork liempo P60.00 cut into 12-15 pieces per slice
Pork BBQ P10.00 with 5 slices,1in x 1in in size per stick
Chicken P80.00 3 regular cuts of chicken per stick
Atay P20.00 3 slices of liver per stick
Balun-balunan P10.00 3 pieces per stick
kingsize hotdog P20.00 1 hotdog

23. MATCHING:
Product - maintain mouthwatering BBQ and secret marinade recipe
- ensure freshness and tenderness of meat for BBQ
- seasoning should be placed in clean and attractive canisters
- Calamansi and sili labuyo should always be fresh not over ripe or dry
- as ulam, pulutan, meryenda, appetizer
Price - affordability which must be maintained
- Reasonable price without reducing the size of the product
Promotion - word of mouth
- maintain quality and price
- customers all walks from pedicab drivers to employess and
- Customers of hotels, motels, banks, students, househelps, residents, etc..
Placement - situated busy street of a commercial/ residential area
- very accessible for both for walk ins and nearby offices, hotels, banks,
clinics, etc…
- for TO GO, use of pedicabs

24. OUTCOME:
Delighted, satisfied customers
Retain old customers
add new customers
Happy Customers = Happy income

25. Daily Operating Expense
Marketing (Meat) 6,625
Marketing (Others) 520.00
Salaries & Wages 460.80
Rent & Utilities 250.00
TOTAL 7,855

26. OUTCOME: Income
Approximate Daily 10,290.00
Net Revenue :
Daily Operating 7,855.00
Expenses:
Daily Net Income: 2,435.00

27. INNOVATIONS: What else?
INPUT
NEW RENTAL SPACE More secure
Same area
Better seating capacity
INCREASE MENU VARIETY
New Barbecue Sizes Kiddie size 6.00
Regular size 11.00
Footlong 15,00
Add-ons Barbecued Vegetables
Dessert on a Stick Yema Balls
Ube Balls
Turon SquaresFor on a Stick
Meals on a Stick Rice Balls
Rice Balls with Barbecue Products
Snacks on a Stick Cheese Fritters
Vegetable Chips
Sandwiches Barbecue Sandwich
Hotdog Sandwich
Increase Variety of Sauces Mango Salsa, Gravy, Hoisin, Oyster, Tabasco
Barbecue, Sweet and Salty

28. INNOVATIONS: What else?
THROUGHPUT
Use of Lava Rocks
Use of Lava Rocks Grill
The use of Barbecue Warmer
Use Metal Skewers for Dine In
Use of Lava Rock Griller
(removes cost on charcoal and lessens waste)
Barbecue Pre-marinated in its special sauce

29. INNOVATIONS: What else?
OUTPUT
Promotions and Deals
10+1 promo
Seasonal discount
Combo Choices:
All Meat
Meat + Rice
Meat + Rice + Vegetables
Sanitation Improvement
Provide more Visible Trash Bins
Advertise for Large Orders/ Caterings/ Kiddie Party Packages/ Party Cart
Packages
Add Benefits like SSS, Pag-ibig and Philhealth options
Profit Sharing by Merit Incentive to all employees

30. Innovations: Lava Rock Grill

31. Did you know?
* In 2002, Filipino BBQ
broke Peru’s 613 meter
“longest BBQ” world
record which they
achieved on Nov 1999.
In 2002, 50,000 Filipinos
participated in the
festival in Dagupan City,
where they helped grill
and put together the
1001 meter long filipino
barbecue.
References:
www.myfilipinokitchen.com
amazingribs.com/BBQ_articles/barbecue_histo.html
aboutphilippines_phonedata.blogspot.com