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

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

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

  1. 1. PDQ Observation Rachelle Irene Roque Anna Mae Dela Cruz Emmanuel Junio Martin Revilla Ed Vargas
  2. 2. Topics This PDQ Observation activity covers the following: • • • • • 2 Supplier Input Process Output Customer © Copyright 2013 Ateneo Graduate School of Business
  3. 3. Supplier Mang Larry’s Isawan • • • • • • 3 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 © Copyright 2013 Ateneo Graduate School of Business
  4. 4. Input Man • • • • • 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 4 © Copyright 2013 Ateneo Graduate School of Business
  5. 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 5 © Copyright 2013 Ateneo Graduate School of Business
  6. 6. Output Expectations • • • • • 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) 6 © Copyright 2013 Ateneo Graduate School of Business
  7. 7. Customer Primary Target Market • • • • 7 Students (UP and other schools) Professors Campus Staff School Visitors © Copyright 2013 Ateneo Graduate School of Business
  8. 8. SIPOC Diagram S I P O C 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) 8 © Copyright 2013 Ateneo Graduate School of Business (at home base) Mang Larry’s Staff (at home base) (at Store)
  9. 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 9 © Copyright 2013 Ateneo Graduate School of Business
  10. 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 10 © Copyright 2013 Ateneo Graduate School of Business
  11. 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 11 © Copyright 2013 Ateneo Graduate School of Business
  12. 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) 12 © Copyright 2013 Ateneo Graduate School of Business

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