Fish Ball Micromarket Analysis

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This is our group report for the Middle Managers in Entrepreneurship Course at the Ateneo Graduate School of Business.

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Fish Ball Micromarket Analysis

  1. 1. FISH BALL <ul><li>Group 1 </li></ul><ul><li>Mark Abellon </li></ul><ul><li>Rom Calivo </li></ul><ul><li>Marian Madrilejo </li></ul><ul><li>Redina Palad </li></ul><ul><li>Archie Yao </li></ul><ul><li>INPUTS </li></ul><ul><li>THROUGHPUTS </li></ul><ul><li>OUTPUTS </li></ul>
  2. 2. Improved process of making Fish Balls INPUT PROCESS OUTCOME Negative Perception on Fish balls Nutritious Fish balls
  3. 3. INPUT PROCESS OUTCOME FISH BALL PREPARATION
  4. 4. DEFINITION OF FISH BALLS <ul><li>well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock </li></ul>
  5. 5. SITUATION <ul><li>Fish ball can be seen in any part of the city and in provinces being sold in a small mobile cart by street vendors. This kind of business ventures require small capital but can generate good profit. </li></ul>
  6. 6. OBJECTIVES <ul><li>a. Maximization of profits from engaging in Fish Ball Business </li></ul><ul><li>b. Changing mindset that street foods like fish balls are healthy and nutritious. </li></ul><ul><li>c. Providing Livelihood to non-professionals </li></ul>
  7. 7. MATERIALS MANPOWER MACHINERY FISH BALL - INPUTS
  8. 8. Materials <ul><li>Sweet and Sour Sauce Recipe Ingredients: </li></ul><ul><li>1/2 cup Water </li></ul><ul><li>3 tbsp Vinegar </li></ul><ul><li>1/4 tbsp Sugar </li></ul><ul><li>1 tbsp Cornstarch </li></ul><ul><li>1/2 tsp Salt </li></ul><ul><li>2 tbsp Oil </li></ul><ul><li>3 tbsp Catsup </li></ul><ul><li>1 pc Siling labuyo, chopped </li></ul><ul><li>1 tbsp Soy sauce </li></ul><ul><li>1 tbsp Brown sugar </li></ul><ul><li>1/2 tsp MSG </li></ul><ul><li>2 tsp Garlic powder </li></ul><ul><li>2 tsp Black pepper </li></ul>
  9. 9. Materials <ul><li>Raw Materials/ </li></ul><ul><li>Ingredients : </li></ul><ul><li>2 carrots </li></ul><ul><li>2 potatoes </li></ul><ul><li>1 head garlic </li></ul><ul><li>2 eggs </li></ul><ul><li>3/4-1 1/4 cups cornstarch </li></ul><ul><li>ginger, pepper, salt, </li></ul><ul><li>1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp) </li></ul><ul><li>vetsin and soysauce </li></ul>
  10. 10. MANPOWER <ul><li>1 person (below 25 years old preferably male) </li></ul><ul><li>Labor cost : P100/12 kg.= P8.33 </li></ul><ul><li>Transportation cost P50/day/12 kg. or 4.17 </li></ul><ul><li>Contingency Cost (10% of Direct Cost ) 6.10 </li></ul><ul><li>Total P18.60 </li></ul><ul><li>Incentive/Commission - 20% in excess of the quota </li></ul>
  11. 11. Machines <ul><li>Utensils: </li></ul><ul><li>Kitchen knife </li></ul><ul><li>Measuring cups </li></ul><ul><li>Chopping board </li></ul><ul><li>Strainer </li></ul><ul><li>Ladle </li></ul><ul><li>Frying pan </li></ul><ul><li>Kettle </li></ul><ul><li>Jars/bottles </li></ul><ul><li>Equipment: </li></ul><ul><li>Kerosene Stove </li></ul><ul><li>Food Cart (Wooden type w/wheels) </li></ul><ul><li>Side Car with roof & cabinet (supply storage) </li></ul>
  12. 12. MONEY / CAPITALIZATION Estimated Investment cost a. Utensils b. Equipment c. Raw Materials/Ingredients d. Packaging Materials
  13. 13. INVESTMENT COST
  14. 14. Raw Materials/ Ingredients Packaging Materials
  15. 15. Product Costing
  16. 16. THROUGHPUTS <ul><li>FISH BALL PREPARATION </li></ul><ul><li>Boil fish for 3-5 minutes in water with ginger. </li></ul><ul><li>Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish. </li></ul><ul><li>Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes. </li></ul><ul><li>Grind. Add the eggs, salt, pepper, vetsin and cornstarch. </li></ul><ul><li>Mash and form into balls. </li></ul><ul><li>FISHBALL COOKING PROCEDURE </li></ul><ul><li>Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain. </li></ul><ul><li>Deep fry in hot oil. </li></ul><ul><li>Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water). </li></ul><ul><li>Cover and boil for 11/2 hours. </li></ul><ul><li>Store for 12 days. </li></ul>
  17. 17. INCOME/ROI/PAYBACK PERIOD
  18. 18. THROUGHPUTS <ul><li>PROCEDURE IN MAKING SAUCE </li></ul><ul><li>Sweet & Sour Sauce </li></ul><ul><li>In 1/2 cup of water mixed all the ingredients mentioned above. </li></ul><ul><li>Put it in a pan for heating. </li></ul><ul><li>Cook until translucent texture is obtained </li></ul><ul><li>Same procedures are to be followed in making sweet sauce </li></ul>
  19. 19. Freshly made fish balls and “cook as you order” system PRICE DELIVERY QUALITY FISH BALL - OUTPUT .50 – Prevailing market price Cooked according to customer request (well done, hot & spicy sauce or sweet & soar
  20. 20. OUTPUT (PRODUCT/SERVICE
  21. 21. PROMOTION <ul><li>a. Tie up with caterers for special occasions (birth day parties). Minimum of 10 kls. per event. </li></ul><ul><li>b. Bring in variety of products such as kikiams, squidballs, sago & gulaman & Kwek kwek </li></ul><ul><li>Promo packs (ex: additional 1 pc for every 10 pcs.) </li></ul><ul><li>Tie up with Public & Private schools </li></ul>
  22. 22. PLACEMENT/MARKETING <ul><li>a. Factory sites </li></ul><ul><li>b. Construction sites </li></ul><ul><li>c. Public markets </li></ul><ul><li>d.Schools/Campuses </li></ul><ul><li>e. Churches </li></ul><ul><li>F. Busy streets </li></ul>
  23. 23. DELIGHTED CUSTOMER MORE CUSTOMER/HIGH SALES HIGH NET INCOME/HIGH ROI DESIRED OUTCOME
  24. 24. REGISTRATION REQUIREMENTS <ul><li>Side Car Registration in the city or municipality where you reside </li></ul><ul><li>Business name registration (www.bnrs.dti.gov.ph) </li></ul><ul><li>Mayor’s/Business Permit (check your local municipality/city) </li></ul><ul><li>BIR TIN (www.bir.gov.ph) </li></ul><ul><li>BFAD Certificate (www.bfad.gov.ph) </li></ul>
  25. 25. THANK YOU VERY MUCH!

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