Final.pdq report

1. The Plate Group AGSB MBAH Judith Cabanela Hope Lapating Loralie Perez- Miranda Gina Nazareth Victhea Pineda PDQ Report: Fishballs

2. edible , ball-shaped patty made of pulverized fish flat or round in shape most often made from the meat of cuttlefish (for street vendors), dalagang bukid , kalaso , shark or any preferred species served with a sweet and spicy sauce or with a thick black sweet and sour sauce primarily white or yellow in color measure about an inch to three inches in diameter Fishballs

3. Drive thru infrastructure: P8,000/ sq.m (15 sqm ) R ental for 3 months: P25,000.00/month Utensils: P30,000.00 Fishballs P2.75/pc Manpower: salaries (3 part time personnel) P33,750.00/ month Government permits: P15,000.00 Inputs: Money equity: Php 300,000

4. Expenses: Salary: P 375/day x 3 part time staff Electricity: P 10,000.00 Water P 2,000.00 Ingredients: P 33,000.00 (12,000 pcs) Packaging: P 12,000.00 Inputs: Money

5. the recipe makes 40 fishballs : 1/2 k dalagang bukid or bisugo : 100.00 if shark, 60.00 1 tsp salt 2.00 1 cup cornstarch 2.50 1 cup all purpose flr 2.50 2 tablespoons baking powder 2.50 ~~~~ P110.00 for every 40 fishballs === P2.75/ fishball Inputs: Money

6. Cash flows from operating activities: Cash Sales 135,000.00 Payment of cost and expenses excluding dep. Exp (131,700.00) Advance Rental (75,000.00) Net Cash provided(used) by operating activities (71,700.00) Cash flows from investing activities: Acquisition of kitchen equipment (30,000.00) Leasehold Improvement (120,000.00) Net cash provided (used) by financing activities (150,000.00) Cash flows from financing activities Investment of the owners 350,000.00 Loan Net Cash provided(used) by financing activities 350,000.00 Net Increase(decrease) in Cash 128,300.00 Cash at the beginning of the month 0.00 Cash at the end of the month 128,300.00 Inputs: Money

7. fresh fish - any of the following species: kalaso , dalagang bukid , labahita , shark, bidbid , torsillo and bisugo ingredients (for ½ kg fish meat): 2 tsp salt 1 cup all-purpose flour 1 cup cornstarch 2 tbsp baking powder ½ cup iced water ¼ tsp monosodium glutamate (MSG), optional Inputs: Materials

8. Sauce Ingredients ¾ cup water ½ tbsp cornstarch ½ tbsp patis ½ tbsp flour 2 tbsp sugar ¼ tsp black pepper Inputs: Materials

9. Qualifications: 18 – 25 years old high school graduate NBI/police clearance no communicable disease Staff: cook cashier waiter/waitress Inputs: Manpower

10. measuring cup weighing scale knives measuring spoon plastic sealer chopping board mixing bowl wooden spoon/ laddle spatula sauce dispenser towels: paper/cloth napkins stove turner trays casserole colander food processor/grinder frying pan ( carajay ) plastic gloves small paper plates (oblong) sticks/toothpicks/skewer trash basins Inputs: Machinery

11. 1.Wash fish, split into butterfly fillet and eviscerate. Wash and drain. 2. Separate fish meat from skin and bones and chop finely. 3. Add salt to fish and mix evenly. Gradually add flour, corn starch, baking powder and MSG (optional) and mix well. 4. Add iced water and mix well until a thick homogenous paste is obtained. 5. Form into balls and allow to set in water for 2 hours. Throughputs: Fishball

12. 6 . Cook in boiling water. When balls float, they are already cooked. 7. Transfer fish balls in perforated trays or colander and cool to room temperature. 8. Pack the fish balls in polyethylene bags with weights of ¼ kg to 1 kg per pack. 9. Store the product in a chiller or freezer . 10. Cooked deep fried and served hot. Throughputs: Fishball

13. Combine all the ingredients and cook in medium heat with constant stirring ( 5-10 minutes). Throughputs: Sauce

14. fishball --- P30.00 per 4 pcs additional sauce --- P10.00 Output: Price

15. as a street food, fishballs are sold straight from the deep frier pan, while it’s freshly cooked served on a stick or skewer placed on paper cups/containers can be mixed with vegetables &/or noodles Output: Delivery

16. puffs into a ball while cooked deep fried in very hot oil until golden brown the customer can taste the fish, not the flour ready to eat anywhere, anytime its bulkier and bigger than the one sold in the streets Output: Quality

17. the product will be placed in a paper bowl with the sauce on top with specially made skewer this packaging will ease up drive thru customers and makes them worry free from spills will offer sodas and special drinks to match the fishballs Matching (4P’s): Product

18. fishballs : P30.00 per 4 pcs additional sauce: P10.00 per pack for set up with drinks: pay lesser example: 4pcs fishballs with 12oz soda: P40.00 offer uncooked fishballs per 200grams pack offer discounts for bulk purchases Matching (4P’s): Price

19. No of fish balls sold 400 600 800 1000 REVENUE Sales (4pcs fb @P30.00/serving) 3,000.00 4,500.00 6,000.00 7,500.00 COST and expenses Materials (P119 per recipe/40fb) 1,190.00 1,785.00 2,380.00 2,975.00 Labor(375/day x 3 staff) 1,125.00 1,125.00 1,125.00 1,125.00 Other Cost Rent (P25000/30 days) 833.33 833.33 833.33 833.33 Dep Exp. KE(P30000/5/12/30) 16.67 16.67 16.67 16.67 Dep Exp. LI (P120000/8/360) 41.67 41.67 41.67 41.67 Utilities P14,000/30) 466.67 466.67 466.67 466.67 Government Taxes 120.00 180.00 240.00 300.00 Total 1,478.33 1,538.33 1,598.33 1,658.33 Total Cost and expenses 3,793.33 4,448.33 5,103.33 5,758.33 Net Profit (793.33) 51.67 896.67 1,741.67

20. No of fish balls sold 400 600 800 1000 Sales 3,000.00 4,500.00 6,000.00 7,500.00 Variable cost Materials 1,190.00 1,785.00 2,380.00 2,975.00 Government Taxes 120.00 180.00 240.00 300.00 Total variable Cost 1,310.00 1,965.00 2,620.00 3,275.00 Contribution Margin 1,690.00 2,535.00 3,380.00 4,225.00 Fixed Cost Labor (375/day x 3 staff) 1,125.00 1,125.00 1,125.00 1,125.00 Rent (P25000/30 days) 833.33 833.33 833.33 833.33 Dep Exp. KE(P30000/5/12/30) 16.67 16.67 16.67 16.67 Dep Exp. LI (P120000/8/360) 41.67 41.67 41.67 41.67 Utilities P14,000/30) 466.67 466.67 466.67 466.67 Total Fixed Cost 2,483.33 2,483.33 2,483.33 2,483.33 Total Cost 3,793.33 4,448.33 5,103.33 5,758.33 Net Profit (793.33) 51.67 896.67 1,741.67 Contribution Margin Ratio: Contribution Margin/Total Sales 0.56 0.56 0.56 0.56 P1,690/P3,000 Breakeven Sales (in peso) FC/Cont. Margin Ratio P2,483.33/0.56 4,434.52

21. “word of mouth” promotion advertisement in bus flyers social network: facebook , twitter, sulit.com Matching (4P’s): Promotion

22. Near gasoline stations , call centers , government offices (like City Hall), schools in the Metro Area Near Groceries Will also make available fish ball packs Matching (4P’s): Placement

23. product form: wedges, strings, twists with filings: cheese, potato, veggies like carrots and papaya sauce can be put inside as filing location/store design: upscale sauce with variations: tamarind, hoisin, honey mustard, vinegar/garlic, sweet-chili serving steamed, fried, baked Innovations

24. Innovations process drive through price c ompetitive with chinese restaurants packaging eco-friendly bowl/scups for easier transport wooden treated skewers

25. TPG’S FB FISHBALLS THE PLATE GROUP’S FISHBALLS (TPG’S FB) THANK YOU FOR YOUR VISIT! 