SPENTREP - PDQ Activity - Group 4 (2013.Oct.14)

1. PDQ
Observation
Rachelle Irene Roque
Anna Mae Dela Cruz
Emmanuel Junio
Martin Revilla
Ed Vargas

2. Topics
This PDQ Observation activity covers the following:
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Supplier
Input
Process
Output
Customer
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3. Supplier
Mang Larry’s Isawan
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Established: 1984
Cuisine: Street Food
Location: UP Diliman, QC
Owner: Lauro Convencido Jr.
Operating hours: 10:30am – 9pm daily
3rd Party provider: Mega Q-Mart, Ermin
Garcia Avenue, QC
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4. Input
Man
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4 to 8 workers on a regular day
Front liner; handling orders and doing cashier work
Crew at the back; in charge of grilling and food preparation (wrapping, etc)
Delivery; delivers supply (helps monitor inventory and supply as needed)
Home-based crew and management (deals with suppliers, obtains raw materials from
suppliers, pre-prepares food)
• Suppliers (“suki” 3rd party vendors, Mega Q-Mart)
Machine
• Griller (with charcoal), boiler/steamer, glass display cabinet, dispensers (for
sauce/vinegar), blender, fridge, knives, cutting boards, cooking casseroles, pans, stove
Materials
• Ingredients and Packaging: Pork and chicken intestine, water, vinegar, pepper, salt,
sugar, chili pepper, spices; paper bags, barbeque sticks
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5. Process
Alter
• Buy ingredients in bulk from “suki” suppliers (Q-mart, Q.C.)
• Clean (running water), cut, boil, marinate, adobo, grill (steam with more
marinade), package (minimal packaging)
• Everything is pre-prepared and ready-to-grill
Inspect
• Inspect ingredients upon receipt from suppliers, routine lab testing (UP),
visual inspection before serving, use only “suki” suppliers
Transport
• From home to stall only; no other distribution channels or branches
• Vinegar and sauces are self-service
Store
• At room temperature via display rack; the rest in plastic containers; cold
ingredients in coolers; sauces in dispensers
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6. Output
Expectations
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Delicious (and consistently so)
Fast
Hot
Safe
Cheap
Rationale
• Street Food (especially that these are pork innards,
safety is a concern)
• Grilled food is best eaten hot and fresh
• Target Market does not have a lot of time or don’t
lounge around the area
• Customers order several sticks each
• Target Market are mostly students with limited budget
• Many buy for take-out
Product
Price
(Php)
Isaw Baboy
3.00
Isaw Manok
3.00
Balun balunan
6.00
Special Pork Isaw
6.00
Special Pork Barbeque
10.00
Atay (liver)
6.00
Botchi
6.00
Goto
6.00
Tainga
6.00
Liempo
50.00
Siomai (6 pcs)
22.00
Delivery (faster)
Quality
Flexibilty
(better)
(different)
Cost (cheaper)
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7. Customer
Primary Target Market
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Students (UP and other schools)
Professors
Campus Staff
School Visitors
© Copyright 2013 Ateneo Graduate School of Business

8. SIPOC Diagram
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Suki /Suppliers
Ingredients, Raw
materials
Mang Larry’s staff
obtains ingredients
from Q Mart or suppliers
Received Ingredients,
Raw Materials
Mang Larry’s Staff
Ingredients, Raw
materials
Mang Larry’s Staff
cooks (boils, marinates,
adobo) ingredients
Pre-prepared food
Pre-prepared food
Mang Larry’s staff
delivers food and
supplies
Delivered food and
supplies
Mang Larry’s Staff
Food and supplies
Mang Larry’s Store staff
grills, packs, and sells
food
Finished Product
End-Customer
(Q Mart, etc)
Mang Larry’s Staff
(at home base)
Mang Larry’s staff
(at home base)
Mang Larry’s Staff
(at Store)
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© Copyright 2013 Ateneo Graduate School of Business
(at home base)
Mang Larry’s Staff
(at home base)
(at Store)

9. Developments/Context
• Entry of direct competitors and other food establishments within the vicinity
– Direct competitors: 2 other “isaw” stands who saw how this first one was earning really well and decided
to enter. They sell slightly different products, but still are street food and within the same price range.
– Indirect competitors: Via Mare, Maginhawa street, and the new UP TownCenter. These all compel
customers to bring their money to fine-dining areas instead.
• Desire to expand
– Mang Larry's tried to open other branches but could not handle it. There may be no urgent problems
presently, but there are opportunities to be grabbed.
• Food trends leaning towards healthier/safer options
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© Copyright 2013 Ateneo Graduate School of Business

10. Product Innovations
• Offer budget rice meals/toppings
– Unli-rice, platters
• Offer isaw in a sandwich
• Offer other variants
– Super spicy, inasal, adobo, etc.
• Party package with delivery
• Set-up stalls at org events
• Promotions for low hours/seasons
– After-ten promos
– Isaw-all-you-can anniversary promo
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© Copyright 2013 Ateneo Graduate School of Business

11. Recommendations
• Branding
– Deliberately solidify Mang Larry's position as a unique and beloved part of UP culture, via social media
articles/postings, for example. They constantly get interviewed/featured but they're not leveraging that
or managing the image that those channels create. “Isaw” will never be healthy or elite, but it can be a
well-loved legacy.
– Inclusion of an official logo
• Professionalize its management
– Apparently expansion isn't common sense. They may need help from some professional managers to
guide the set-up of new branches and scale up operations. They cannot simply apply what they're doing
now to a larger business.
• Business Continuity and Succession Planning
– Mang Larry only has one store, which serves as the only means of revenue, and will be a single-point of
failure once force majeure happens or certain obstacles preventing business operations happen in UP
Diliman campus
– Preparing for succession planning should be considered as retirement is inevitable
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© Copyright 2013 Ateneo Graduate School of Business

12. Title (28 pt. HP Simplified bold)
Heading (18 pt. HP Simplified bold HP blue)
Thank You!
Body copy (16 pt. HP Simplified)
• Put your first-level bullet here. Try to keep bullet lists simple. (14 pt. HP Simplified)
– Put your second-level bullet here. Use no more than you need to explain your point.
(14 pt. HP Simplified)
• Put your third-level of copy here. Use no more than you need to explain your point.
(14 pt. HP Simplified)
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© Copyright 2013 Ateneo Graduate School of Business