Definition and Assumptions • Barbecue or Barbeque – Is a method and apparatus for cooking meat, poultry, and occasionally fish with the heat and hot smoke of a fire, smoking wood, compressed wood pellets, or hot coals of charcoal – Etymology “Sacred Fire Pit” – Filipino context: • Inihaw in a stick • Varieties: Pork BBQ, Isaw (bilog, C, etc.), Balat, Dugo (Betamax), Longganisa, Adida s, Leeg, Hotdog, Ulo, Bulaklak , Pusit, Manok
INPUTS Working Capital Source: Savings from previous employment/business Capital Expenditure Materials needed for cooking BBQ Money Operating Expense Budget Cashflow/"Paikot" Source of Debt Requirement Debt from relatives Qualifications Knows how to cook barbecue Willing to stand for long hours Willing to smell smoke Not sensitive to heat Job Description Responsible for cooking BBQManpower Training Needs to be trained to cook different varieties and cooking preference ("tusta", "sunog", "malutong",etc.) Quantity 2 Benefits/Incentives Free BBQ/Free Meal Disciplining Walang Libre Kahit Kakilala Raw Materials Assorted skewers, Soy Sauce, Vinegar, Cooking Oil, Onions, Chili, WaterMaterials Equipment Needed Grill, Charcoal (uling), Gas, Old Newspaper, Brush, Barbecue Sticks, Plastic/Glass Container Source/supplier Dry and Wet market supplier - "suki" Store lay out and location 2m x 2m. Near high traffic area (terminal stations, schools, basketball courts, city halls, etc.)Machinery Service Patterns Variety of sauces (mild, hot, super hot), Cook-Only-Upon-Order Policy Cooking patterns/methods All Skewers = "Inadobo" Initially. Grill according to customers preference
THROUGHPUT• COOKING PROCESS • Skewers • “Inadobo” – Pre-cooked • “Secret recipe and process” • Grill skewers • Sauce • “MAKE MARINADE SAUCE THAT CUSTOMERS WILL SURELY LIKE” • Mix of condiments and spices in different proprotions • Sweet, Mild, Extra Hot = Usual • Special sauce = something that will differentiate it from all other usual sauces. BRAND IT & OWN IT.
THROUGHPUT• PROCUREMENT PROCESS • Trusted suppliers = “suki” (discounts and maintain quality of product) • Ensure ample supply of raw materials given that such business is usually operating at certain hours of the day• SELLING PROCESS • Cook upon order = ensure freshness every time • Sales personnel friendly to consumers • Paper plates and plastic cups to hold barbecue and sauce • Barker type of promotions • Selling strategy = cheaper price (volume and velocity) • Perception to be cheaper and more value for money
THROUGHPUT• PHYSICAL LAY OUT • Trash can near customers • Stations – cooking area, sauce area, ordering area, waiting/eating area • Easy set-up booth (5 minute set-up time) • Grill cleaning/maintenance = daily
OUTPUT• DELIGHTED CUSTOMERS• WILL TELL OTHER PEOPLE TO TRY THE PRODUCT BECAUSE OF GOOD SERVICE AND THE TASTE OF FOOD• WILL TREAT YOUR FOOD NOT JUST A MERIENDA BUT AS “ULAM”
Matching PRODUCT PRICE Assorted Barbecue Three point pricing Small Cuts/Bite Size - Php 5, 8, 10 depending on Branded barbecues (not the the price of raw materials usual name for barbecue) Special sauce PLACEMENT PROMOTIONS Mobile Booth Recorida type of sound - Constantly targeting high system – “patok” traffic Word of mouth - Ease in transferring Price discounts (10 plus 1) locations Combo meals (free drink) - Ihaw on wheels Optional: serve with puso (hanging rice)