1. PDQ OBSERVATION
( FISHBALL)
GROUP 1:
Berroya Nyel
Buan-Gerona Arlene
De Guzman Patrick
Mamaradlo Kathleen

2. PRODUCT
DESCRIPTION
FISHBALL is an
edible, ball-shaped
patty made of
pulverized fish.
These fish meatballs
are primarily white or
yellow in color, and
measure about an
inch to two inches in
diameter. They are
made by pounding
rather than
grounding, and have
a very different
texture to Western
meatballs.

3. PRODUCT
DESCRIPTION
Fish balls in the
Philippines are sold
by street vendors
pushing wooden
deep frying carts.
The balls are fried
then served
skewered, and most
often offered with a
choice of three kinds
of dipping sauces:

4. OUTPUT
PRICE
DELIVERY
QUALITY

5. Fish ball Squidball Kikiam Hotdog
0.50 2 2 1
PRICE
 Target market
are the CDE
crowd or the
“MASA”
 Very affordable
 No minimum
order

6. Delivery
Fish ball Squidball Kikiam Hotdog
 The “kitchen in
wheels” include a 0.50 2 2 1
portable liquefied
petroleum gas (LPG)
 Customers take a
bamboo skewer from
the cart (seen tied on
the arm of the
umbrella) with which
they pierce the hot
fishballs as they
brown in oil.
 different sauces for
the fishballs–sweet,
sweet and sour, and
spicy–into which the
skewered fishballs
are dipped.
 3-5 minutes waiting
time
 Standing room only
 Availability:
Afternoon until early
in the evening

7. Quality
Fish ball Squidball Kikiam Hotdog
 Cooked in front of
you (toasted, half- 0.50 2 2 1
toasted)
 Serve in tolerably
hot temperature
 Offers variety
dipping sauce
(sweet, spicy-
sweet, vinegar
based and spicy
vinegar)
 Cooked fish balls
are floating in
golden clear oil
““let’s make tusok-
tusok the fish
balls”

8. INPUT
Manpower
Materials
Machinery
Money

9. MANPOWER
JOB DESCRIPTION:
Owner Vendor
• Selling
• Purchase and Preparation of the ff.:
Goods to be sold • Cooking
Sauce
• Customer Service
Materials and Ingredients ( oil, sticks etc.. )
• MARKETING
• HRD/Training
• Material Planning
• Finance
• Repairs and maintenance of Equipment

10. MANPOWER
Training
• Owner
• Vendor
Marketing
Cooking And Operating of Equipment
Finance
Basic Computation
People Management
Inventory Monitoring
Inventory Management
Customer Service training
Business Development
Food safety
Basic Cooking and Sauce Prep
Food Safety Procedure
Compensation Package:
20% gross daily sales
Majority of the Profit
Customer Service:
PR, Cleanliness, Quality and Efficient Service
Product Innovation, Competitor’s Study

11. Materials and Capitalization
Products QTY/day COST/unit Total Cost
Main
Products:
Kikiam 2 kilo 38.00 76
Squid ball 2 kilo 45 90
Hotdogs 1 kilo 65.00 105
Fishball 2 kilo 27.00 54
Sauce:
Sweet 1 jars 50 50
Sweet Chili 1 jars 65 65
Vinegar 1 jars 26 26

12. Materials: /unit
Pushcart 2,500 2500
Bamboo sticks 1000 .50 100
Sauce Jar 4 jars 30 120
Paper plates 200 pcs .50 100
Cooking 500
Untensils
Oil 2 liters 25 50
Kerosene 60
Total Initial 3,896
Capital

13. THROUGHPUT/PROCESS
How to Start the Business?
Daily Operational Activities
Preparation/ Cooking Procedures

14. How to Start?
• Business Plan
• Business Requirements
• Kitchen Test
• Customize Push cart
• Hire and Train the Vendor

16. Daily Operational Activities
• Prep Time 12-2pm
• Business hours: 2-7 pm
• Location: San Francisco Del Monte
Actual:
Cook per customer’s order
Closing:
Vendor will Turn-over the supplies and sales to owner

17. MATCHING

18. • Hygiene is very crucial
• Competitive Price
• Tasteful Dipping Sauce
• Location
• Product Inventory Management
• Skilled Vendor and Sales-driven

19. Business Results
Estimated Daily Sale
Daily Sales: 1,500
Vendor’s fee 300 ( 20% of gross sales )
Variable Cost 776.00
Net Profit = 476.00