1. PDQ OBSERVATION:
LUGAWAN
MBAH 10B Group 5: Tug Toners
Deogracias DanguilanDanae Orig, RNJanice Saraza, MDRosalynn Pangan, RPh

2. Outline of Presentation
Source: http://profjorgeentrep-jorge.blogspot.com/p/teaching-resources.html#.URVJrR2siSq

3. URRUTIA’S LUGAWAN
OPENED IN 1999 OPERATIONAL HOURS: 6AM TO 7PM
LOCATED AT VALENZUELA


4. INPUT
Money
Manpower
Materials
Machinery

5. MONEY
CAPEX OPEX
 Php 28,000
 Tables and chairs
 Pots, pans,utensils,
bowls and plates
 Php500/kaldero X 4 a day
 Php 400/day per
employee x 3 employees
 OPEX per day:
 Cost of Goods Php
2,000.00
 Salary
1,200.00
 Total Php
3,200.00

6. MANPOWER
QUALIFICATION BENEFITS/INCENTIVES
 Knows how to cook
 Can work fast
 No specific educational
background required
 Salary: Php 400/day
 No other benefits
HEAD COUNT/JOB
DESCRIPTION
 3 employees:
 1 dishwasher/table
cleaner
 2 server/cook
TRAINING
 Orientation

7. MATERIALS
ADEQUACY/SUPPLY
DELIVERY
BILL OF MATERIALS
 Source of cooking
ingredients: “palengke”
 Source of drinks: delivery
 Just in time
 No standard being
followed
 Estimated only
QUALITY
INSPECTION
 Self-check
 No supervision
 Fresh
 During purchase of
materials, quality of raw
materials are being
checked by the buyer
PRICE
 Not expensive because it
comes from the wet
market EQUIPMENT/UTENSILS
 Tables and chairs
 Pots, pans,utensils, bowls
and plates
 Stove, refrigerator

8. MACHINERY
LAYOUT

9. THROUGHPUT
Quality Control
Supervision
5S
Kaizen

10. SERVICE DELIVERY
 Crew prepares order
based on request of the
customer
 Food are already pre-
cooked and ready for
dishing out
 Server hands the food in a
tray right away
 Customer pays after
enjoying the food
 Server cleans the table to
prepare for the next
customer

11. QUALITY CONTROL/SUPERVISION
 Minimal supervision done during operations (spot
checks only by the owner)

12. QUALITY CONTROL
 Ingredients are kept in compliance with appropriate
storage conditions (i.e. meat in refrigerator)
 Cooked food are covered
 Utensils are washed and sterilized using hot water

13. OUTPUT
PRICE
DELIVERY
QUALITY

14. PRICE

15. DELIVERY
 Condiments like patis,
calamansi, pepper,
toyomansi, vinegar are
available at the counter
 Lugaw is served in a
bowl I
 Pre-cooked food
 Delivered on time
 Waiting Time: Ready in
2 minutes (max)

16. QUALITY
 Served consistently hot
and on-time

17. MATCHING

18. Matching
Product Pricing
 Hot and delicious lugaw
complemented by
savory dishes such as
tokwa’t baboy and
lumpia including a wide
selection of beverages
delivered just in time for
a hungry Juan
 Reasonably priced and
not expensive because
the ingredients are
bought based on daily
movement or
consumption
 Supplies are closely
monitored

19. Matching
Promotion Placement
 Tarpaulin signage
 Word of mouth
 Target Clients: C & D

20. OUTCOME
•Average no. of customers
per hour
=10-15 (usually as a group like
families and friend)
= approx. 130 customers a
day at a minimum
•Average Daily Sales
= approx. Php 4,550.00 (Php
35.00 per head)
Break Even Php 2,303.57
Safety Margin Php 2,246.43

21. Summary
 At present, the current set-up or management of
Urrutia’s Lugawan is based on providing affordable
food enough to satisfy the hungry customer.
 They have adequate space to meet current customer
traffic.
 They also have pre-cooked meal so that they could
deliver the product in the shortest time possible.
 But at the same time, they ensure that the lugaw is
served hot by placing them in reheating pots.
 They have assigned a staff to take care of ensuring
cleanliness.

22. Recommendations
 If they want to differentiate their product,
they need to look at how they ensure
quality of products by having supervised
work and personnel check on competency.
 They may also look at innovating some
features of the product:
 Adding adobo flakes
 Making their lugaw have a different color

23. Recommendations
 In terms of service
delivery, they may
look at allowing
drive through since
they are
strategically located
along the road
 Target market:
Jeepney & taxi
drivers