1. PDQ
BARBEQUE
GROUP 6

2. Definition and Assumptions
• Barbecue or Barbeque
– Is a method and apparatus for
cooking meat, poultry, and
occasionally fish with the heat
and hot smoke of a
fire, smoking
wood, compressed wood
pellets, or hot coals of
charcoal
– Etymology “Sacred Fire Pit”
– Filipino context:
• Inihaw in a stick
• Varieties: Pork BBQ, Isaw
(bilog, C, etc.), Balat, Dugo
(Betamax), Longganisa, Adida
s, Leeg, Hotdog, Ulo, Bulaklak
, Pusit, Manok

4. INPUTS
Working Capital Source: Savings from previous employment/business
Capital Expenditure Materials needed for cooking BBQ
Money
Operating Expense Budget Cashflow/"Paikot"
Source of Debt Requirement Debt from relatives
Qualifications Knows how to cook barbecue
Willing to stand for long hours
Willing to smell smoke
Not sensitive to heat
Job Description Responsible for cooking BBQ
Manpower
Training Needs to be trained to cook different varieties and cooking preference
("tusta", "sunog", "malutong",etc.)
Quantity 2
Benefits/Incentives Free BBQ/Free Meal
Disciplining Walang Libre Kahit Kakilala
Raw Materials Assorted skewers, Soy Sauce, Vinegar, Cooking Oil, Onions, Chili, Water
Materials Equipment Needed Grill, Charcoal (uling), Gas, Old Newspaper, Brush, Barbecue Sticks,
Plastic/Glass Container
Source/supplier Dry and Wet market supplier - "suki"
Store lay out and location 2m x 2m. Near high traffic area (terminal stations, schools, basketball
courts, city halls, etc.)
Machinery
Service Patterns Variety of sauces (mild, hot, super hot), Cook-Only-Upon-Order Policy
Cooking patterns/methods All Skewers = "Inadobo" Initially. Grill according to customers preference

5. THROUGHPUT
• COOKING PROCESS
• Skewers
• “Inadobo” – Pre-cooked
• “Secret recipe and process”
• Grill skewers
• Sauce
• “MAKE MARINADE SAUCE THAT CUSTOMERS WILL
SURELY LIKE”
• Mix of condiments and spices in different
proprotions
• Sweet, Mild, Extra Hot = Usual
• Special sauce = something that will differentiate it
from all other usual sauces. BRAND IT & OWN IT.

6. THROUGHPUT
• PROCUREMENT PROCESS
• Trusted suppliers = “suki” (discounts and maintain quality
of product)
• Ensure ample supply of raw materials given that such
business is usually operating at certain hours of the day
• SELLING PROCESS
• Cook upon order = ensure freshness every time
• Sales personnel friendly to consumers
• Paper plates and plastic cups to hold barbecue and sauce
• Barker type of promotions
• Selling strategy = cheaper price (volume and velocity)
• Perception to be cheaper and more value for money

7. THROUGHPUT
• PHYSICAL LAY OUT
• Trash can near customers
• Stations – cooking area, sauce area, ordering
area, waiting/eating area
• Easy set-up booth (5 minute set-up time)
• Grill cleaning/maintenance = daily

8. OUTPUT
• DELIGHTED
CUSTOMERS
• WILL TELL OTHER
PEOPLE TO TRY THE
PRODUCT BECAUSE
OF GOOD SERVICE
AND THE TASTE OF
FOOD
• WILL TREAT YOUR
FOOD NOT JUST A
MERIENDA BUT AS
“ULAM”

9. Matching
PRODUCT PRICE
Assorted Barbecue Three point pricing
Small Cuts/Bite Size - Php 5, 8, 10 depending on
Branded barbecues (not the the price of raw materials
usual name for barbecue)
Special sauce
PLACEMENT PROMOTIONS
Mobile Booth Recorida type of sound
- Constantly targeting high system – “patok”
traffic Word of mouth
- Ease in transferring Price discounts (10 plus 1)
locations Combo meals (free drink)
- Ihaw on wheels Optional: serve with puso
(hanging rice)

10. COST SELLING PRICE
Isaw Baboy/Manok 1000 3.00 3,000.00 Isaw Baboy/Manok 1000 5.00 5,000.00
BBQ 200 10.00 2,000.00 BBQ 200 12.00 2,400.00
Taenga 100 6.00 600.00 Taenga 100 8.00 800.00
Balumbalunan 100 6.00 600.00 Balumbalunan 100 8.00 800.00
Goto 50 6.00 300.00 Goto 50 8.00 400.00
Botsi 50 6.00 300.00 Botsi 50 8.00 400.00
6,800.00 9,800.00
Net Revenue: Php 3,000
Operating Expense: 2,000
Net Income: 1,000

11. Delighted Customers Higher Sales/Income