kalye ocho - feasibility study on street food kiosk

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Taguig Campus

General Santos Avenue, Upper Bicutan Taguig City

A Feasibility Study on

“KALYE OCHO”

A Feasibility Study on Street Food Kiosk

In Partial Fulfilment of the Requirements of

Bachelor in Business Administration

Major in Marketing Management

Presented to the Panelist of Oral Defense

Submitted to:

Professor Aldrin P. Antivola

Submitted by:

ACABO, Alfie J.

ALMONTERO, Rachel Ann G.

JUATCO, Jerald Angelo M.

RICOHERMOSO, Mera Vernadeth P.

VILLANUEVA, Loveleen A.

November 2010

FEASIBILITY STUDIES – KALYE OCHO

Polytechnic University of the Philippines ii

Republic of the Philippines

Polytechnic University of the Philippines

Taguig Campus

Gen. Santos Ave., Bicutan, Taguig City

Tel. No.: 837-5858

Endorsement Sheet

This feasibility study of Ms. Mera Vernadeth P. Ricohermoso, Ms. Loveleen A.

Villanueva, Ms. Rachel Ann G. Almontero, Mr. Alfie J. Acabo and Mr. Jerald Angelo M.

Juatco entitled “„KALYE OCHO‟ A Feasibility Study on Street Food Kiosk” submitted in

partial fulfilment of the requirements for Degree in Bachelor in Business Administration is

hereby endorsed for oral defense.

________________________

PROF. ALDRIN P. ANTIVOLA

Approval Sheet

Accepted and endorsed after having passed the oral defense satisfactory as indicated

in the corresponding rating form by the undersigned.

______________________ ______________________

PROF. JONATHAN MARQUEZ MR. SYED AMED

Approved and accepted in the partial fulfilment of the requirements for the Degree of

Bachelor in Business Administration, September 2010.

_______________________

DIR. AMELITA A. LAURENTE

PUP Taguig Campus Directress


Polytechnic University of the Philippines iii

ACKNOWLEDGEMENT

First of all, we would like to express our deepest gratitude to our Professor Aldrin P.

Antivola for giving us opportunity to make this study as part of our endless search for

knowledge.

Great thanks to our parents for all the love and support in doing this study. They made

us successful by helping us in a big way for providing financial support, accommodation, and

especially the strength and inspiration in accomplishment of everything we do.

We want to acknowledge as well as all our respondents who spent some time and

effort in cooperating for answering our questionnaires and to all the employees of Parañaque

Municipal Hall, SEC, SSS, and DTI and other people who provide some assistance and

information that we need in the study.

We would also like to thank everyone who helped us even in a small way particularly

our friends and classmates contributing to the success of this project.

And above all, this study won’t be possible without the guidance and inspiration given

by our Almighty God.


Polytechnic University of the Philippines iv

TABLE OF CONTENTS

Title Page...................................................................................................................................i

Endorsement/ Approval Sheet ...............................................................................................ii

Acknowledgement..................................................................................................................iii

Table of Contents ...................................................................................................................iv

List of Tables ..........................................................................................................................x

List of Figures.........................................................................................................................xii

Introduction............................................................................................................................xiv

Kalye Ocho Logo....................................................................................................................xv

I. Executive Summary 1

A. Name of the Business 1

B. Title of the Study 1

C. Store Location 1

D. Description of the Logo 2

E. Brief Description of the Project 3

F. General Objectives of the Business 3

G. Research and Methodology 4

G.1. Survey 4

G.2. Sloven‟s Formula 4

G.3. Sampling Techniques 5

G.4.Survey Questionnaire 5

G.5. Interview 5

G.6. Research 5

G.7. Mapping 6

G.8. Search of Internet, Books, and Libraries 7

H. Project Summary 9

H.1. Market Summary 9

H.2. Technical Summary 9

H.3. Management Summary 9

H.4. Financial Summary 10


Polytechnic University of the Philippines v

I. Operational Terms 10

J. Scope and Limitation 11

II. Market Study 12

Introduction 12

Objectives 12

A. Demand 13

A.1. Past Demand 13

A.1.1. For the Industry 13

A.1.2. For Every Products 14

A.2. Projected Demand 15

A.2.1. For the Industry 15

A.2.2. For Every Products 15

A.3. Market Segmentation 16

B. Supply 17

B.1. Past Supply 17

B.1.1. For the Industry 17

B.1.2. For Every Products 17

B.2. Projected Supply 18

B.2.1. For the Industry 18

B.2.2. For the Products 19

B.3. Competitors Analysis 20

C. Demand Supply Gap Analysis 21

D. Market Share Analysis 23

D.1. Projected Sales 25

E. Marketing Strategies 26

E.1. Product Strategies 26

E.2. Place Strategies 26

E.3. Pricing Strategies 26

E.4. Promotion 27

E.4.1. Poster 27

E.4.2. Website 28

E.4.3. Flyers 29


Polytechnic University of the Philippines vi

E.4.4. Gift Certificates 30

F. SWOT Analysis 30

III. Technical Study 31

Introduction 31

Objectives 32

A. Product Description 32

A.1. Product Pricing 34

A.2. Product Preparation Guide 35

A.2.1. Streetfoods 35

A.2.2. Drinks 43

A.2.3. Desserts 46

A.3. Time Motion Study 50

B. Business Process 50

C. Business Location 50

D.1. Vicinity Map 50

D.2. Floor Plan 51

D. Machineries and Equipment 53

E. Utensils 58

F. Furniture and Fixtures 64

G. Supplies 65

G.1. Office Supplies 65

G.2. Sanitary Supplies 67

H. Store Uniforms 71

I. Utilities Requirements 73

I.1. Electricity 73

I.2. Water Supply 73

I.3. Telecommunications 73

I.4. LPG 73

J. Waste Disposal Method 74

K. Direct Labor Requirements 74

K.1. Work Schedule 75


Polytechnic University of the Philippines vii

IV. Management Study 76

Introduction 76

Objectives 76

A. Form of Ownership 76

B. Mission, Vision, Core Values 77

B.1. Vision 77

B.2. Mission 77

B.3. Core Values 77

C. Capitalization 78

D. Organizational Chart 78

E. Manpower Requirements 79

F. Employment Process 82

G. Legal Requirements 83

G.1. Municipality of Parañaque 83

G.2. BIR 83

G.3. SSS 83

G.4. DTI 83

G.5. SEC 83

G.6. FDA 83

H. Organizational Policies and Procedures 84

H.1. Employment 84

H.2. Classification of Employees 85

H.2.1. According to Rank 85

H.2.2. According to Status 85

H.3. Orientation 85

H.4. Personnel Records 86

H.5. Contracts of Employment 86

H.6. Work Schedule 86

H.7. Tune Keeping 86

H.8. Attendance and Punctuality 87

H.8.1. Attendance 87

H.8.2. Punctuality 88


Polytechnic University of the Philippines viii

H.9. Personnel Movement and Performance Evaluation 88

H.10. Separation from Service 88

H.10.1. Voluntary Resignation 88

H.10.2. Termination 89

H.11. Compensation and Benefits 89

H.11.1. Salaries and Wages 89

H.11.2. Overtime Pay 89

H.11.3. Cancelled Day-off/ Holiday Pay 89

H.11.4. 13th Month Pay 90

H.11.5. Paternity and Maternity Leave 90

H.11.6. SSS/PHIC/HDMF Benefits 90

H.11.7. Hospitalization Plan 90

H.11.8. Accident Insurance 91

H.11.9. Retirement Benefits 91

H.11.10. Bereavement Assistance 91

H.11.11. Other Incentives and Awards 91

I. Code of Ethics 91

I.1. Hygiene and Sanitation 91

I.2. Arrival and Departure of Employees 92

I.3. Procedure for Notices/Bulletin Boards 92

I.4. Notice of Disciplinary Action 92

I.5. Code of Conduct 92

I.5.1. Kinds of Penalties 92

H. Project Schedule Gantt Chart 94

V. Financial Study 95

Introduction 95

Objectives 95

Major Assumptions 96

Income Statement 97

Statement of Cash Flow 98

Balance Sheet 99

Statement of Changes in Partner‟s Equity 100


Polytechnic University of the Philippines ix

Financial Analysis 101

Economic Evaluation 105

VI. Socio – Economic Study 106

Introduction 106

Objectives 106

A. Socio-Economic Contributions 106

A.1. Contribution to the Philippine Economy 106

A.2. Employment Generation 106

A.3. Environment Conservation 107

Appendices 108

Kalye Ocho Survey and Evaluation Sheet 108

Tally of Questionnaire 112

Other Tables 128

Recommendations 136

Findings 137

Bibliography


Polytechnic University of the Philippines x

LIST OF TABLES

TABLE PAGE

1 Past Demand for the Industry 13

2 Past Demand for the Products 14

3 Projected Demand for the Industry 15

4 Projected Demand for the Products 15

5 Past Supply for the Industry 17

6 Past Supply for the Products 17

7 Projected Supply for the Industry 19

8 Projected Supply for the Products 19

9 Competitors Products Analysis 21

10 Demand Supply Gap Analysis 22

11 Market Shares of Kalye Ocho 24

12 Projected Market Share 25

13 Projected Sales 25

14 Work Schedule 75

15 Offenses for the Workers 93

Appendices

16 Customer‟s Profile 112

17 Respondent‟s Ages 113

18 Question #1 Statistics 114









Polytechnic University of the Philippines xi








Polytechnic University of the Philippines xii

LIST OF FIGURES

FIGURE PAGE

1 Location of the Business 1

2 Location of the Business in the Establishment 2

3 Business Logo 2

4 Parañaque City Map 6

5 Breakdown of Markets 25

6 Kalye Ocho Poster 27

7 Kalye Ocho Unofficial Website 28

8 Kalye Ocho Flyer 29

9 Our Products 33

10 Adidas 35

11 Balut 36

12 Calamares 37

13 Chicken Skin 38

14 Fishball 39

15 Isaw 40

16 Kwek-kwek 41

17 Pork Barbeque 42

18 Iced Tea 43

19 Pineapple Juice 44

20 Sago‟t Gulaman 45

21 Halo-halo 46

22 Mais Con Yalo 47

23 Saging Con Yelo 48

24 Sorbetes 49

25 Vicinity of Paranaque 50

26 Floor Plan Measurements 51

27 Floor Plan Details 52


Polytechnic University of the Philippines xiii

28 Uniforms for Male Crews 71

29 Uniforms for Female Crews 71

30 Uniforms for Male Store Managers 72

31 Uniforms for Female Store Managers 72

32 Organizational Chart 78

33 GANNT Chart 94

Appendices

34 Question #1 Graph 114











45 Question #12 Graph ` 125



Polytechnic University of the Philippines xiv

INTRODUCTION

The growing street food sector in low-income countries offers easy access to

inexpensive food as well as new job opportunities for urban residents. While this

development is positive in many ways, it also presents new public health challenges for the

urban population. Safe food hygiene is difficult to practice at street in settings where

resources are scarce and surroundings are of low environmental and sanitary standards.

Diarrheal diseases due to contaminated and unhygienic food are among the leading causes

of illness and deaths in low-income countries and several outbreaks of disease have been

attributed to the consumption of street food.

Teenagers today are fond of trying new dishes regardless of knowing its safety and its

content. Being so adventurous leads them to be unconscious on the foods they eat and the

place where they buy it. Street foods are known because of its affordability and enchanting

taste. However, because of unsafe practices such as inadequate storage, reheating of food

before sale insufficient hand washing and inappropriate cleaning of cooking utensils, these

foods become hazardous to our health.

In accordance to this matter, the proponents of Kalye Ocho decided to come up with

the idea of catering Filipino street foods such as kwek-kwek, balut, isaw, fishball, calamares,

chicken skin, adidas, and pork barbeque in ways that taste and safety of the food will be

assured. Considering factors such as aesthetics, methods of preparation, presentation of

food, quality of the products, sanitary procedures and best service accommodation will be the

key factors to attain customer’s trust and loyalty. Through quality management, customer’s

satisfaction will be achieved.


Polytechnic University of the Philippines xv

A FEASIBILITY STUDY ON STREETFOOD KIOSK


Polytechnic University of the Philippines 1

CHAPTER I

EXECUTIVE SUMMARY

A. Name of the Business: Kalye Ocho

The business proponents came up with the Kalye Ocho as the name of our business.

“Kalye” as the Tagalog term for the word ”street” and “Ocho”, as the Spanish term for the

number “eight” that represents the number of kinds of street foods we mainly served to our

customers. Kalye Ocho can also be interpreted as one of the streets in a certain place that

sets the perception to potential customers that our restaurant serves and offers street foods.

B. Title of the Study: A Feasibility Study on Street Food Kiosk

C. Store Location

Figure 1

Location of the Business

Building B, Foodcourt, SM Bicutan, Dona Soledad Barangay Don Bosco,

Paranaque City

Location is one of the major factors to be considered in starting up a business. It

must be assured that it is accessible to the target market. If location is later found

to be incompatible to the situation as to give consideration to its target market, it



may lead the company to failure. Right choice of location means reaching your

target customers and you respond correctly to their market needs.

Based on our survey, majority of the respondents chose mall as a place to locate

our business. We’ve decided to put our business at SM Bicutan because we

believed it would be very accessible to our target customers which are those ages

10-24 years. Surrounding the establishment are different high schools and

colleges like AICS, Informatics, PUP-T, DASNHS, etc.

SM Bicutan is considered to be a strategic location for business because it lies in

the intersection between Paranaque and Taguig City. In that case, not only the

residents of Paranaque City of the given age can be persuaded but the residents

of Taguig City of the same age as well.

Figure 2

Location of the Business in the Establishment

D. Description of the Logo

Figure 3

Business Logo



Our business came up with this logo because we believed that it can reflect and

represent our main business essence thoroughly.

We chose Kwek- kwek, a Pinoy street food, in our logo for the reason that it emerged

as the most popular and in-demand street foods based on our conducted survey. Also this

street food served as the trademark of most of the Filipinos because it captures their taste

preference. K8 is an acronym that stands for Kalye Ocho which is the name of our business.

We came up with the colours Green and Orange as the primary colours of our logo,

Orange that symbolizes deliciousness and Green that represents clean and nutritious street

foods we cater.

E. Brief description of the project

The study is about a food kiosk catering street foods as its main dish. The objective of

the proponents in making this business possible is to make an impression that usual Filipino

street foods that we encounter can also be safe, savoury and be complemented to other

dishes. Our business wants to emphasize that aesthetics, appearances, presentation of food,

personal trust and interaction with our customers are the most important parameters for

assessing food safety as well as meeting our customer’s needs and wants. People in all

walks of life can now have the perception that street foods are not just an alternative food if

you want to be a spend thrift but rather these are also foods which will delight you and will

give you satisfaction beyond your expectations.

F. General Objectives of the Business

a) to be able to change the perception of people regarding safety and cleanliness of

street foods,

b) to increase the level of awareness of customers on the different ways that the street

foods can be introduced from a simple and ordinary recipes to a nutritious, stylish

and savoury dishes or cuisine,

c) to line up with other competitors using our unique approach in catering street foods,

d) to offer an affordable but delicious and a satisfying street foods.



G. Research and Methodology

The proponents used different techniques in gathering information to support the

study.

G.1. Survey

The proponents conducted survey among 358 respondents to get their opinion

regarding street foods business. These 398 respondents were come from the present

total population of Paranaque City and the proponents used the Sloven’s formula. The

survey was distributed among all the teenagers’ residents of Paranaque City. It was

used so that the proponents would be able to know the respondent’s perception and

preference regarding to their proposed business.

G.2. Sloven’s Formula

The group used the Sloven’s Formula to determine the needed number of

respondents.

Formula:

n = N .

1+Ne2

Where:

N = the number of people who qualify in the area of study

e = margin of error which is 5%

n = number of needed respondents

Solution:

N = 178,129 . = 399.10

1+ (178,129) (.05)2



G.3. Sampling Techniques

The researchers used the random sampling to gather information from the target

market. Surveys and interviews are conducted to further the people’s demand regarding

street food products by using a specific number of persons or respondents from different

barangays within the locality. The group based the respondents from 0.23% of the total

population in the area covered by the study.

G.4. Survey Questionnaire

In order to have an access on the pertinent information and gather important data

about customer’s taste and preferences when it comes to street food products, the

researchers agreed to use Questionnaires. In this process, we find it very easy and reliable.

The researchers used the checklist format. Questions are made for the researchers to get

their personal choice when it comes to street foods. By these questions, the researchers will

be able to determine the demand of the product. The group provided 399 survey

questionnaires which are all in English language.

G.5. Interview

The proponents interviewed relevant people in order to answer questions in addition to

the information gathered by survey questionnaire. We interviewed managers of some

establishments at SM Bicutan to determine the rental payments and the possible layout of

the store offered by the management.

G.6. Research

The proponents used the information from different libraries and surf the internet as

source of their research in order for them to gather information about the business, the

location of the mall, and other information that can help the study.



G.7. Mapping

Figure 4

Parañaque City Map

The study covered the whole city of Parañaque as the target market of the

study as shown in Figure 4. The city is subdivided into sixteen (16) Barangays with

two (2) districts. District II and I are composed of eight (8) Barangays each. The first

district comprises of Barangays Baclaran, Tambo, Don Galo, and Sto. Niño, La

Huerta, San Dionisio, Vitalez, and San Isidro while the second district consist of

Barangays BF, San Antonio, Merville, Moonwalk, and San Martin de Porres, Sun

Valley, Marcelo Green, and Don Bosco where the establishment of SM Bicutan is

located.



G.8. Search of Internet, Books and Libraries

The proponents used the information from different libraries and surf the

internet as source of their research in order for them to gather information about the

business, the location of the mall, and other information that can help the study.

Food is a basic necessity. The industry which deals with preparing food

items/products refers to the food service industry. The food service industry is and will

always remain in high demand because of its genre. These industries

include restaurants, fast foods, school and hospital cafeterias, catering operations,

food carts and food trucks etc. Restaurants and fast foods mainly contribute to

the food service industry.

“Fast food” generally refers to the type of restaurants that sell quick,

inexpensive take-out food. During a relatively brief period of time, the fast food

industry has helped to transform not only diet, but also landscape, economy,

workforce, and popular culture. The extraordinary growth of the fast food industry has

been obsessed by fundamental changes in society. The whole experience of buying

fast food has become so habitual, that it is now taken for granted, like brushing your

teeth or stopping for a red light.

Restaurants and fast foods are meant for same services except

that restaurants offer a large menu including a variety of cuisines as compared to fast

foods, which usually offers a small menu with quick service. Another difference

between a restaurant and fast food is, restaurants offer meals that are cooked and

prepared and is eaten at the premises while fast food usually is pre-cooked meals or

serves meals that are cooked easily. Diners may eat it inside the store or they can

order their food “to-go”. In fast foods you usually pay before eating unlike full

service restaurants.



Like every other country, the food industry has flourished very well in

Philippines. Filipinos love to eat and that’s the reason why you will see a lot

of restaurants and fast foods restaurants scattered in the cities.

These restaurants and fast foods can be local or international food chains. Filipino

food and chefs are considered one of the best in the world. It is hardly surprising that

Filipino food is often labeled as somewhat strange (like the “balut” for example) but in

its own way, its food is a unique mixture of eastern and western cuisines and reflects

the history of Philippines. The Filipino food includes dishes and cooking procedures

from China, Spain, Mexico, United States, and more recently from further abroad.

However, what makes them Filipino is the history and society that introduced and

adapted them; the people who turned them to their tastes and accepted them into their

homes and restaurants, and specially the harmonizing culture that combined them into

modern Filipino fare. Some of the popular fast food chains of Philippines are Jollibee,

McDonald, KFC, and Chowking, etc. and popular restaurants being Abe, Chelsea,

Friday’s, Chili’s and a lot more.

Attracting a huge crowd to restaurants or fast foods require more than just good

food. Though important, good food is only a part of the total dining experience. Equally

important is believed to be the way people feel while in the restaurant. This physical

and emotional response is a result of the atmosphere, the total environment to which

customers are exposed. The proper atmosphere can make the food, service and

whole dining experience seem better. For that reason a restaurant or a fast food must

take care of the following to please its customers. This includes checking the

cleanliness of the place and freshness of the food, guarded premises, parking area

where people can park, ambiance and landscaping, building design, lighting, and even

music. (http://manilareviews.com/2010/07/food-service-industry-philippines.html)

http://manilareviews.com/2010/07/food-service-industry-philippines.html



H. Project Summary

H.1. Market Summary

The market projection of this business is based on the surveys conducted and

other related information gathered within the vicinity of Paranaque. Projection of

demand, supply, and sales for the first five years of operation is based on the

different factors like the population growth, market acceptability, capacity to supply

and other factors. This study is feasible because our target population are willing and

capable of availing our products and services. We also consider factors like our

competitors and prevailing prices of the suppliers that will affect our prices. Based on

our demand supply analysis we found out that we can supply the available market

based on our production capacity.

H.2. Technical Summary

The products that we are going to offer are street foods with high demand and

nutritious for our customer. Our products are kwek-kwek, fishball, isaw, adidas, pork

barbeque, chicken skin, balot and calamares, we also offer other products that will

complement to our products sush as desserts (halo-halo, sorbets,mais con yelo and

banana con yelo) French fries and drinks (sago’t gulaman, iced tea and pineapple

juice). Machineries and equipment were enumerated as well as other supplies with their

corresponding cost. The project is feasible based on the different aspect that we

consider in operating this business.

H.3. Management Summary

Kalye Ocho is a partnership form of business ownership which will handle the

management of the business. There is a store manager who is over all in charged for

the day-to-day operation of the business. At the present, the business has the total of

11 employees and as the business grows new employees will be hired for the minor

business operation. Through an organized organizational structure, there will be a

smooth operation of the business and also based on the technical know how of the

managers, therefore, this business is feasible in this aspect.



H.4. Financial Summary

The initial investment of Kalye Ocho is P 4,000,000.00 which came from the

partner’s contribution to establish this business. There are no other sources of capital

aside from our contribution. The return of asset will be .15 at first year and the payback

period will be exactly 2.83. Therefore, our financial study is feasible.

I. Operational Terms

Kwek-kwek – Boiled chicken or quail eggs dipped in a flour-and-egg batter then fried

Isaw – Barbecued chicken intestines on a skewer

Balut – A popular Filipino street snack and is essentially a duck egg with a fetus inside

Fish Ball – Balls formed from flaked fish or squid mixed with flour, deep fried

Calamares – Flour-coated squid rings

Chicken Skin – Deep-fried chicken skin breaded with flour

Adidas – Grilled chicken feet

Pork Barbeque – Skewered pork strips marinated in soy sauce and calamansi and grilled

Frying – To cook in a hot vegetable oil in a shallow open pan

Grilling – To broil the on an electric griller with a great heat

Soda – Soft serving of drinks and desserts

Packing – The process of assembling the foods in its container

Dishwashing – To clean the tablewares and utensils by washing it using a dishwashing liquid

and water

http://en.wikipilipinas.org/index.php?title=Calamansi



J. Scope and Limitation

The study will tackle the feasibility of a street food restaurant business that is located at

the mall, also the acceptance of the present and potential customers, on how well they will

respond to these foods served in restaurants that are usually found in the streets.

The respondents are those only who belong to the age bracket 10-24 years old,

teenagers, male and female who are residents of Paranaque City.

The competitors that the firm will consider are those fast food restaurants which are located

within the vicinity of Paranaque City.



CHAPTER II

MARKET STUDY

Marketing is a system of business activities designed to plan, price, promote and

distribute want-satisfying goods and services to present and potential customers. It is

considered as the lifeblood of every business transactions because it is a strategic way on

how to cope up to the needs and wants of the costumers, finding opportunities regarding it,

introduce and market the product, achieve customer’s loyalty and patronage.

This aspect includes the following topics: demands, supply, demand and supply gap

analysis, marketing programs and the projected sales.

The objective of the proposed project is to delight the customers, not just by meeting

their expectation but rather exceeding and going extra mile. Moreover, it’s about profitability.

Marketing aspect serves as the basis of the financial section through the projected demand.

There can be no discussion of profitability or of the other aspects of the study; if in the first

place, there is no demand or market. Every business is practically aspiring for productivity

but practically in order to last in the business world the first thing to take into consideration is

the target market. The costumers will be the key factor to achieve the objectives of the

organization. Finding opportunities and spotting the right market are both important in

establishing a business. Knowing customer’s demand and supplying them right products at

reasonable prices.

Objectives

a. to analyze the market demand and supply of the business,

b. to define the target customer of the business through market segmentation,

c. to determine the marketing strategies to be applied in the business,

d. to determine the feasibility of the business,

e. to determine the range of the business,

f. to analyze and understand the complexities of the restaurant business.



A. Demand

It is very essential to know the demand of our products in order to answer our

customer needs and wants. Knowing the demand will help us to determine the trend

for our products. Analyzing the demand thoroughly will give the projection of the total

number of quantity of each product that we are going to produce daily, weekly,

monthly and annually.

A.1. Past Demand

A.1.1. For the Industry

Since there is no statistical data recorded in NSO and DTI regarding the

demand for streetfoods, past demand is computed by getting the target population in

Parañaque City for the year 2006 – 2010 multiplied by market acceptability which is

obtained by getting the percentage of respondents who are willing to eat streetfoods in

a kiosk with 83.46% and multiplied to the frequency of agreement or the times the

customers avail the products annually. It increases annually based on the annual

growth of population of Parañaque City by 2.94% and based on the percentage of

every products on the survey, we distributed the annual past demand to get the past

demand for every products.

Year M.A. Target

Population

F.O.A. Annual

Demand

2006 83.46 159,344 75 11,529,309

2007 83.46 164,029 75 11,868,261

2008 83.46 168,851 75 12,217,166

2009 83.46 173,819 75 12,576,336

2010 83.46 178,929 75 12,946,023

Table 1

Past Demand for the Industry

Past demand for industry or the whole streetfoods is computed by getting the

target market population times the frequency of agreement. It increases annually

based on the annual growth of population of Parañaque City by 2.94%



A.1.2. for Every Product

Since we determined already the computation for the industry, past demand for

every streetfoods that the respondents usually eat are computed to the percentage of

each products answered by the respondents multiplied to the annual past demand of

industry.

Table 2

Past Demand for the Products

Street

Foods

Year

Balut

(4.51)

Adidas

(4.01)

Chicken Skin

(7.02)

Fishball

(15.79)

Isaw

(7.77)

2006 449,834 399,963 700,184 1,574,916 774,991

2007 463,060 411,723 720,771 1,621,222 797,777

2008 476,672 423,826 741,960 1,668,881 821,229

2009 490,697 436,296 763,719 1,717,983 845,391

2010 505,123 436,296 786,244 1,768,489 870,245

Total 2,385,386 449,122 3,712,949 8,351,491 4,109,633

Street

Foods

Year

Calamares

(14.04)

Kwek-kwek

(23.56)

Pork Barbeque

(23.30)

Total

2006 402,955 2,349,907 2,323,974 9,974,138

2007 414,803 2,418,998 2,392,303 10,267,395

2008 426,997 2,490,110 2,462,630 10,569,228

2009 439,560 2,563,375 2,535,068 10,880,199

2010 452,482 2,638,734 2,609,614 11,200,060

Total 2,136,797 12,461,124 9,860,959 52,891,020



A.2. Projected Demand

A.2.1. For the Industry

The annual increase of demand for the years 2011 – 2015 is based on the

annual population growth rate from 2006 – 2010 by 2.94%. The annual projected

demand was obtained by multiplying the market acceptability which is 83.43 to target

population and to the frequency of agreement. Based from the obtained demand, it

was distributed again to every product in order to determine its demand.

The projected demand for industry in 2011 – 2015 is as follows:

Year M.A. Target Population

F.O.A. Annual Demand

2011 83.46 184,189 75 11,529,309

2012 83.46 189,604 75 11,868,261

2013 83.46 195,178 75 12,217,166

2014 83.46 200,916 75 12,576,336

2015 83.46 206,822 75 12,946,023

Table 3

Projected Demand for the Industry

A.2.2. For the Products

It is computed by multiplying the projected annual demand of industry to the

percentage of each product based on the survey.

Projected Demand

Street

Foods

Year

Balut

(4.51)

Adidas

(4.01)

Chicken Skin

(7.02)

Fishball

(15.79)

Isaw

(7.77)

2011 519,972 462,325 809,357 1,820,478 895,827

2012 535,259 475,917 833,152 1,873,998 922,164

2013 550,994 489,908 857,645 1,929,090 949,271

2014 567,193 504,311 882,859 1,985,803 977,181

2015 583,866 519,136 908,811 2,044,177 1,005,906

Total 2,757,284 4,451,597 4,291,824 9,653,546 4,750,349



Table 4

Projected Demand for the Products

A.3. Market Segmentation

A.3.1. Geographic

Location : SM Bicutan

Climate : Wet & Dry

Barangay : Don Bosco

Region : NCR

City : Paranaque City

Density of the Area : Urban

A.3.2. Demographic

Age : 10-24 years old

Gender : Male & Female

A.3.3. Psychographic

Personality : Curious

Lifestyle : Outgoing, Adventurous

Street

Foods

Year

Calamares

(14.04)

Kwek-kwek

(23.56)

Pork Barbeque

(23.30)

Total

2011 1,618,715 2,716,305 2,686,329 11,529,309

2012 1,666,304 2,796,162 2,765,305 11,868,261

2013 1,715,290 2,878,364 2,846,600 12,217,166

2014 1,765,718 2,962,985 2,930,286 12,576,336

2015 1,817,622 3,050,083 3,016,423 12,946,023

Total 8,583,649 14,403,899 14,244,943 61,137,095



B. Supply

Based on the percentage of the population who already availed street foods from

our survey questionnaire, we determined our past supply.

B.1. Past Supply

It was multiplied from the percentage of purchases which is 79.70%to the target

population and to the frequency of agreement. The increase in supply was also based in

the growth rate of population. It was also distributed per product to know the past supply.

B.1.1. For the Industry

Table 5

Past Supply for the Industry

B.1.2. For Every Products

Year Percentage of

Purchases

Target

Population

F.O.A Annual Past

Supply

2006 79.70 159,344 75 9,524,788

2007 79.70 164,029 75 9,804,833

2008 79.70 168,851 75 10,315,192

2009 79.70 173,819 75 10,390,031

2010 79.70 178,929 75 10,695,481

Street

Foods

Year

Balut

Adidas

Chicken Skin

Fishball

Isaw

2006 429,568 381,944 668,640 1,503,964 740,076

2007 442,198 393,174 688,299 1,548,183 761,836

2008 465,215 413,639 724,126 1,628,769 801,490

2009 468,590 416,640 729,380 1,640,586 807,305

2010 482,366 428,888 750,823 1,688,816 831,039

Total 2,287,937 2,034,285 3,561,268 8,010,318 3,941,746



Table 6

Past Supply for the Products

B.2. Projected Supply

The projected supply will help to determine the total satisfied market or the total

number of customers who availed street foods for five years. It was obtained by

percentage of purchases to the target population with 2.94% growth rate to the frequency

of agreement and it was distributed per product to determine the total satisfied market for

every product.

B.2.1. For the Industry

Computation of projected supply for product is the same in past supply per product.

It changed only in the target population based on the annual growth rate of 2.94%

Street

Foods

Year

Calamares

Kwek-kwek

Pork Barbeque

Total

2006 1,337,280 2,244,040 2,219,276 9,524,788

2007 1,376,599 2,310,019 2,284,526 9,804,833

2008 1,448,253 2,430,259 2,403,439 10,315,192

2009 1,458,760 2,447,891 2,420,877 10,390,031

2010 1,501,646 2,519,855 2,492,047 10,695,481

Total 7,122,538 11,952,064 11,820,165 50,730,321



Table 7

Projected Supply for the Industry

B.2.2 For the Products

Year Percentage of

Purchases

Target

Population

F.O.A Annual Past

Supply

2011 79.70 184,189 75 11,009,897

2012 79.70 189,604 75 11,333,578

2013 79.70 195,178 75 11,666,764

2014 79.70 200,916 75 12,009,753

2015 79.70 206,822 75 12,361,470

Street

Foods

Year

Balut

Adidas

Chicken Skin

Fishball

Isaw

2011 496,546 441,497 772,895 1,738,463 855,469

2012 511,144 454,476 795,617 1,789,571 880,619

2013 526,171 467,837 819,007 1,842,182 906,508

2014 541,640 481,591 843,085 1,896,340 933,158

2015 557,502 495,695 867,775 1,951,876 960,486

Total 2,633,003 2,341,096 4,098,379 9,218,432 4,536,240



Table 8

Projected Supply for the Products

B.3. Competitors Analysis

The following are the competitors of the business:

Mang Inasal(1) – Filipino type of restaurant catering chicken and pork barbeque as

their main products.

Zonyda(1) – Food stall located in hypermarket. It caters products like fishballs,

kikiam, palamig, etc.

Merienda Meal (SM Food Court) (1) – It caters kwek-kwek as well as pork

barbeque.

Streetfoods vendors (10) - There are lot of street vendors offering the same

products that we cater such as chicken skin, kwek-kwek, isaw, pork barbeque,

balut, fishball, adidas, and calamares.

Street

Foods

Year

Calamares

Kwek-kwek

Pork Barbeque

Total

Supply

2011 1,545,790 2,593,932 2,565,306 11,009,897

2012 1,591,234 2,670,191 2,640,724 11,333,576

2013 1,638,014 2,748,690 2,718,356, 11,666,765

2014 1,686,169 2,829,498 2,798,272 12,009,753

2015 1,735,550 2,912,362 2,880,223 12,361,470

Total 8,196,757 13,754,673 13,602,881 58,381,461



Products

Zonyda Mang

Inasal

Merienda

Meals

Outside

Vendors

Total

serving/

day

Annual

Supply/

pc

In person

Fishball 400 - - 3620 4020 1,467,300 146,730

Adidas - - - 314 628 229,220 114,610

Chicken

Skin

- - - 2120 2120 773,800 128,966

Balut - - 25 240 265 96,725 96,725

Pork

Barbeque

- 117 32 380 529 193,085 193,085

Kwek-kwek - - 250 4680 4930 1,799,450 449,862

Calamares - - - 1130 1130 412,450 137,483

Isaw - - - 610 610 222,650 111,325

Total 14,232 5,680,914

,

1,378,786

Table 9

Competitors Products Analysis

C. Demand Supply Gap Analysis

This is necessary to determine Kalye Ocho’s market share. The gap or the unsatisfied

market is obtained by subtracting the projected demand to the projected supply which

shows the available market for street foods. It also shows the number of persons whom

we need to supply to answer their demand for street foods. We now show the gap for

every product using the data from projected demand and projected supply.

Table 10 will show the demand, supply and gap per product as well as the overall

total.



Year Demand Supply Gap

2011 11,529,309 11,009,897 519,412

2012 11,868,261 11,333,576 534,683

2013 12,217,166 11,666,765 550,402

2014 12,576,336 12,009,753 566,583

2015 12,946,023 12,361,470 584,553

Street

Foods

Year

Balut Adidas

Demand Supply Gap Demand Supply Gap

2011 519,972 496,546 23,426 462,325 441,497 20,828

2012 535,259 511,144 24,115 475,917 454,476 21,441

2013 550,994 526,171 24,823 489,908 467,837 22,071

2014 567,193 541,640 25,553 504,311 481,591 22,720

2015 583,866 557,502 26,364 519,136 495,695 23,441

Total 2,757,284 2,633,003 124,282 4,451,597 2,341,096 110,501

Street

Foods

Year

Chicken Skin Fishball


2011 809,357 772,895 36,462 1,820,478 1,738,463 82,015

2012 833,152 795,617 37,535 1,873,998 1,789,571 84,427

2013 857,645 819,007 38,638 1,929,090 1,842,182 86,908

2014 882,859 843,085 39,774 1,985,803 1,896,340 89,463

2015 908,811 867,775 41,036 2,044,177 1,951,876 92,301

Total 4,291,824 4,098,379 193,445 9,653,546 9,218,432 435,114



Street

Foods

Year

Isaw Calamares


2011 895,827 855,469 40,358 1,618,715 1,545,790 72,925

2012 922,164 880,619 41,545 1,666,304 1,591,234 75,070

2013 949,271 906,508 42,763 1,715,290 1,638,014 77,276

2014 977,181 933,158 44,023 1,765,718 1,686,169 79,549

2015 1,005,906 960,486 45,420 1,817,622 1,735,550 82,072

Total 4,750,349 4,536,240 214,109 8,583,649 8,196,757 386,892

Street

Foods

Year

Kwek-kwek Pork Barbeque


2011 2,716,305 2,593,932 122,373 2,686,329 2,565,306 121,023

2012 2,796,162 2,670,191 125,971 2,765,305 2,640,724 124,581

2013 2,878,364 2,748,690 129,674 2,846,600 2,718,356, 128,244

2014 2,962,985 2,829,498 133,487 2,930,286 2,798,272 132,014

2015 3,050,083 2,912,362 137,721 3,016,423 2,880,223 136,200

Total 14,403,899 13,754,673 649226 14,244,943 13,602,881 642062

Table 10

Demand Supply Gap Analysis

D. Market Share Analysis

Every business must determine their market share that will serve as basis of

marketing strategies of the establishment. It will define the extent of market that we need

to satisfy. Out of the total available market which is 4.72%, we made our capacity to

supply based in our resources. We have 1 counter, 1 POS, 4 burners, and each product

requires 12 minutes of preparation. Our store hours are just based to mall hours. And we



got 220 persons as our capacity to supply per day and annually it is 80,300 which is

15.46% of the total available market as shown in the graph.

Therefore market share is computed by dividing the capacity to supply to the

available market.

They all increase by 5% every year because of the promotional tactics provided by

the business.

Table 11

Market Shares of Kalye Ocho

Market Share of Kalye Ocho, 2011 – 2015

Street

Foods

Year

Balut

Adidas

Chicken Skin

Fishball

Isaw

2011 9,531 8,474 14,835 33,368 16,420

2012 9,811 8,723 15,271 34,349 16,903

2013 10,099 8,980 15,720 35,359 17,400

2014 10,396 9,244 16,182 36,399 17,911

2015 10,702 9,515 16,658 37,469 18,438

Total 50,539 44,936 78,666 176,944 87,072

Street

Foods

Year

Calamares

Kwek-kwek

Pork Barbeque

Total

2011 29,670 49,788 49,239 211,325

2012 30,542 51,252 50,687 217,538

2013 31,440 52,759 52,177 223,934

2014 32,365 54,310 53,711 230,518

2015 33,316 55,906 58,289 240,293

Total 157,333 264,015 264,103 1,123,608



Year Projected Growth Market Share

2011 5% 15.46%

2012 5% 16.23%

2013 5% 17.04%

2014 5% 17.89%

2015 5% 18.78%

Note: Capacity to supply annually: 80,300 persons Increase: 5%

Table 12

Projected Market Share

D.1. Projected Sales

Projected sales where obtained by multiplying the price for solo meals and combo

meals to our total servings per products. Our sales will increase by 5% based on our

market share.

Year Growth Rate Annual Sales Monthly Daily

2011 --- 6,663,960 555,330 18,511

2012 5% 6,997,158 583,096.50 19,436.55

2013 5% 7,317,016 609,751.31 20,325.04

2014 5% 7,714,367 642,863.91 21,428.70

2015 5% 8,100,085 675,007.08 22,500.24

Table 13

Projected Sales

Figure 5

Breakdown of Markets



E. Marketing Strategies

E.1. Product Strategies

Youth of today are fond of eating street foods. This will serve as the competitive

advantage of of our business enable to penetrate to the market. The products of Kalye

Ocho are as follow; Balut (4.51%), Adidas (4.01%), Chicken skin (7.02%), Fishball

(15.79%), Isaw (7.77%), Calamares (14.04%), Kwek-kwek (23.56%) and Pork Barbeque

(23.30%). The products will be cooked in its traditional way in able to maintain the original

taste of these foods. But, presentation will be something different. Kalye Ocho wants to

emphasize the importance of aesthetics, appearance and food preparation enable to

attract customers as well as to achieve customers delight through safe and quality

products. For takeout products it will be packed in a L.O plastic with disposable spoon

and fork.

E.2. Place Strategies

Kalye Ocho will be located in the lower ground of SM Bicutan. Sm Bicutan is

considered to be a strategic location for a business because it lies in the intersection of

Parañaque and Taguig City. Though our scope is within Parañaque City there’s a

possibility that people from Taguig City can also be our customers.

Different high schools and universities such as AICS, DASNHS, PUPT, GCA , Goal

Montessori etc. are all near SMBicutan. The location of the business will be accessible

enough to meet the needs of our target market.

Moreover, the place is also near Bicutan Market, People’s Market and other super

markets where we can have easy access regarding the raw materials that we will be

needed in regular operations and even on emergency operation.

E.3. Pricing Strategies

We used cost plus strategy in order to set the price of our products.

The computation would be:

Purchase Cost + Operating Cost+ mark-up=Selling Cost



E.4. Promotion

Based on the responses on the survey, posters (32.58%), website (31.08%)

and flyers (25.31%) are the top three advertising tools that our customers want us to

use enable to reach them.

E.4.1. Poster

Posters will be placed in our store. The design of the poster can able to catch

the attention of the customers because of the information provided as well as its

aesthetic. Chosen colors are pleasing to the eye and will surely boost the interest of

the customers to eat to our restaurant.

Two (2) posters will be produced which are good for three (3) months.


No. of pcs X Unit Price X No. of times per month

2 X 150 X 1 = Php. 300.00

Figure 6

Kalye Ocho Poster



E.4.2. Website

We are now living in the modern world and surfing to the internet is one of the

easiest ways to have quick access. The proponents will be using free website in order

to reach wider range of possible customers. This will be of great help for them to know

the concept behind Kalye Ocho. It will also provide good communication relationship

in ways that, we will be giving information and they will be giving comments and

suggestions for product improvements and other concerns.

Figure 7

Kalye Ocho Unofficial Website

www.wix.com/KalyeOcho/StreetfoodRestaurant



E.4.3. Flyers

Flyers can convey wide range of possible buyers for it can be brought to other

places. The store will produce 200 flyers per day. These flyers will be distributed twice

a week or eight (8) times in a month. Flyers will be given in the first three (3) months

of the business until it will get its loyal customers


No. of Pcs. X Unit Price X No. of times per month

200 X 8 X 8 = Php.12,800

Front Back

Figure 8

Kalye Ocho Flyer



E.4.4. Gift Certificate

Our store will be giving gift certificates worth fifty pesos (50.00) on the first day

of operation of our business. The recipients of these certificates will be the first 100

customers of our store.

F. SWOT Analysis

Strengths

The location of the business is accessible enough to meet our target market.

The business will easily catch the interest of the customers for Filipinos are

fond

The restaurant has its unique characteristics in terms of foods being offered

and other features being presented

Kalye Ocho will provide alternative foods for those who want to be a spend thrift

It provides modern communication tools including print ads and website that will

enable to build a connection between the business and the customers

Weaknesses

The perception of some that street foods are unhealthy and unsafe

Maintenance of special features of the store is quite costly.

Opportunies

Street foods are not normally presented in a typical restaurant and this will

serve as an opportunity for the proponents to give a different impact or

approach regarding the kinds of food we cater through safety and quality

assurance

The business would be the first restaurant that caters street foods in the

location being chosen(SM Bicutan)

Threats

Well-known restaurants within the same vicinity will be the great competitors of

the business.

The business will be new in the market, it may easily have good market

standing but it may encounter difficulty in terms of sustaining demand of the

customers that may lead to its saturation point or declining stage.



CHAPTER III

TECHNICAL STUDY

After having determined the market size and area, product demand and growth, the

potential and technical feasibility of the project may be analyzed. This stage deals with the

allocation of resources that will be needed in order to satisfy the market. The technical

soundness analysis will be considered complete if all pertinent technical aspect of the project

have been taken into account in the analysis and if the planned construction or procurement

conforms to accepted standards and practices. The estimated cost of the project should be

as low as any other reasonably available alternate which would produce the intended results.

The objective of this portion of the feasibility study is to determine to what extent the

project meets the technical soundness criteria.

Prior to projecting technical feasibility, the technical requirements of the project must

be analyzed. This may be done by:

A. Stating:

The quantity and quality of products to be produced

The specification of raw materials

The supplies to be used

The labor needed

The utilities needed

The waste disposal methods

Transportation necessary

Plant location

Plant size and layout

Machinery and equipments

Production schedule

Manufacturing process

B. Providing estimates of total project cost and enumerating the major items of capital

cost.

C. Listing down in detail estimated production cost and overhead cost that will go into the

operating of the proposed plan.

D. Taking into consideration any major technological development in the industry which

may affect the commercial or technical soundness of the project. Once the technical



requirements have been prepared, the project proponent is ready to analyze technical

feasibility.

Objectives

a. to identify the kind of service and variety of products the proposed business have

including its description and procedure,

b. to determine the process to be used in obtaining the products and how to distribute or

deliver it to the market,

c. to describe the geographical location of the business,

d. to illustrate the store size and store layout of the business,

e. to determine the supplies needed and all necessary machineries and equipments to

be used in the operation of the business,

f. to determine where to acquire the supplies and necessary utilities for the operation of

the business,

g. to define the human requirements and regulations of the business,

h. to know the methods of waste disposal for the maintenance of the store.

A. Product Description

Kalye Ocho’s products are the top eight most in demand street foods in the

Philippines. Based on the survey, majority of the respondents which is 37.09 % answered

that they are aware regarding the safety and cleanliness of street foods. The image of

these products is unhygienic because it is exposed on the different hazards especially

physical hazards on the streets. The proponents would like to change this kind of

perception by producing these street foods in a safe and clean manner. Standard

sanitation procedures are the main consideration in producing a quality and safe

products. And aside from that we would to emphasize that our products are nutritious.



Figure 9

Our Products



Our products consist of different foods, drinks, side dishes, and desserts making a

complete meal. Our main foods are streetfoods namely Kwek-kwek, Balut, Isaw,

Fishballs, Calamares, Chicken Skin, Adidas and Pork Barbeque. It is sold individually by a

specific number of pieces with one sauce and dip chosen by the customer and also can

be served in a value meals with rice and drinks. The drinks of Kalye Ocho are Pineapple

Juice, Iced Tea and Sago’t gulaman in 16oz. The desserts included are Halo-halo, Saging

Con Yelo, Mais Con Yelo and Sorbetes which is available in sweet cone with two flavours

to choose from (Ube and Cheese). Our Sauces and Dips are available into four kinds

which are sweet, spicy, mayonnaise and vinegar.

A.1. Product Pricing

Streetfoods

Kw

ek

-kw

ek

Balu

t

Isa

w

Fis

hb

alls

Cala

ma

res

Ch

ick

en

Sk

in

Ad

idas

Po

rk

Barb

eq

ue

Solo Orders 18 25 18 15 22 15 18 20

Combo Meals 35 42 39 35 42 39 35 42

Drinks

Pineapple Juice Iced tea Sago’t Gulaman

Solo Order 18 18 18

Desserts and Side Dish

Halo-halo Saging

Con Yelo

Mais Con

Yelo

Sorbetes

Solo Order 42 25 25 15



A.2. Product Preparation Guide

A.2.1. Streetfoods

Figure 10

Adidas

Ingredients:

(the quantity of the ingredients is according to number of streetfood(s) to be

produced)

4pcs Chicken Feet

Soy Sauce

Vinegar

Barbeque Sticks

Water

Oil

Catsup

Oyster Sauce

Cooking procedure:

1. Wash the Chicken feet and cut the claws and trim off the hardened unwanted spot then

nib the chicken feet with salt to clean it thoroughly then rinse it finally scald the chicken

feet in hot boiled water for 5 minutes.

2. Put it in a tap water then remove the unwanted skin of chicken feet.

3. Sauté the Chicken feet in onions, soy sauce, pepper and vinegar.



Figure 11

Balut

Ingredients:


produced)

6 pieces balut, boiled

3 tbsp cornstarch

1 cup water

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

2 cups cooking oil

Cooking procedure:

1. Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside.

2. Combine all-purpose flour, salt, and pepper then mix thoroughly.

3. Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with

the flour-salt-pepper mixture and mix thoroughly.

4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.

5. Heat the pan and pour the cooking oil.

6. When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a serving

spoon to scoop the eggs from the mixing bowl.

7. Remove the fried eggs from the pan and place in a serving plate.



Figure 12

Calamares

Ingredients:


produced)

1/2 lb large sized squid, cleaned and sliced into rings

3/4 cup all-purpose flour

1 piece raw egg, beaten

3/4 cup breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups cooking oil

Cooking procedure:

1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.

2. Heat a cooking pot the pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper

towels.



Figure 13

Chicken Skin

Ingredients:


produced)

1kg Chicken Skin

1pack Chicken Breading

2 eggs

2 cups Cooking Oil

Cooking procedure:

1. Wash the chicken skin and cut it into cubes.

2. Place the flavoured chicken breading in a bowl and dip the chicken skin

3. Heat the oil for deep fry in a deep frying pan until it turns golden brown for five minutes.

4. Remove and put in a serving plate



Figure 14

Fishballs

Ingredients:


produced)

15 pieces boiled quail eggs

1 cup flour

3 tbsp cornstarch

1/2 cup water

1 tbsp anatto powder (pinulbos na atsuete)

1/2 tsp salt


2 cups cooking oil

Cooking procedure:

1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.

2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.

3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other

ingredients. Mix well.

4. Place all the quail eggs in the mixing bowl and coat with the batter.


6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl

using a spoon. Make sure that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.



Figure 15

Isaw

Ingredients:


produced)

1 lb chicken intestine (well cleaned)

1/2 cup vinegar

2 tbsp whole pepper corn

2 tbsp salt

4 to 6 pieces dried bay leaves

4 cups water

Cooking procedure:

1. Pour the water in a cooking pot and bring to a boil.

2. Put-in the salt, whole pepper corn, and dried bay leaves.

3. Add the large intestines then simmer for a few minutes.

4. Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until

the temperature goes down.

5. Cut the intestines crosswise (about 1 inch in length).

6. Skewer the intestine (about 3 to 4 pieces per skewer).

7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy

sauce.



Figure 16

Kwek-kwek

Ingredients:


produced)

15 pieces boiled quail eggs

1 cup flour

3 tbsp cornstarch

1/2 cup water

1 tbsp anatto powder (pinulbos na atsuete)

1/2 tsp salt


2 cups cooking oil

Cooking procedure:

1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.

2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.

3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other

ingredients. Mix well.

4. Place all the quail eggs in the mixing bowl and coat with the batter.


6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl

using a spoon. Make sure that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.



Figure 17

Pork Barbeque

Ingredients:

(the quantity of the ingredients is according to number of streetfood(s) to be produced)

2 lbs pork, sliced

1/2 cup soy sauce

Lemon juice from 1 piece lemon

1/2 cup banana ketchup

2 teaspoons salt

1 teaspoon ground black pepper

3 tablespoons brown sugar

8 cloves garlic, crushed and chopped

Cooking procedure:

1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and

chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are

properly distributed; using your hands in mixing the ingredients is recommended.

2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid

contamination. If in case you are so eager to grill right away, allow at least three hours for the meat to

absorb the flavors.

3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we

know).

4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding few

tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting

sauce.



A.2.2. Drinks

Figure 18

Iced Tea

Ingredients:

(per serving)

360g tea powder

1l cold water

7l purified water

Serving procedure:

1. Dissolve iced tea powder in 1 liter cold water.

2. Put the solution in the dispenser.

3. Add 7l of purified water.

4. Serve and enjoy.



Figure 19

Pineapple Juice

Ingredients:

(per serving)

1 can pineapple mixture

1l cold water

7l purified water

Serving procedure:

1. Put 1 can of pineapple mixture in the dispenser.

2. Add 7l of purified.

3. Stir it well.

4. Make 22 glasses.

5. Serve and enjoy.



Figure 20

Sago’t Gulaman

Ingredients:

(per serving)

4 tablespoon sago

4 tablespoon gulaman

1 tablespoon Vanilla

3 tablespoon syrup

2 to 3 ice cubes

Serving procedure:

1. For each serving put approximately 4 tablespoon of chilled sago and gulaman into a tall

glass.

2. Add 1 tablespoon of Vanilla and 3 tablespoon of syrup or more according to taste and mix

it well.

3. Add 2-3 ice cubes



A.2.3. Desserts

Figure 21

Halo-halo

Ingredients:

(per serving)

1tablespoon:

Pinipig Nata

Beans Ube

Langka Macapuno

Kaong Sugar

1 cup crushed ice

¼ cup evaporated milk

2 scoop ice cream (Ube and Cheese)

Leche Flan

Serving procedure:

1. Combine the first eight ingredients.

2. Add sugar.

3. Filled with crushed ice.

4. Put evaporated milk.

5. Top with two scoops of ice cream and leche flan.



Figure 22

Mais Con Yelo

Ingredients:

(per serving)

½ cup corn

1 cup ice

3 tablespoon cornflakes

¼ cup milk

1 tablespoon sugar

Serving procedure:

1. Put corn inside the glass.

2. Add shaved ice and milk.

3. Put another layer of corn.

4. Sprinkle with corn flakes.



Figure 23

Saging Con Yelo

Ingredients:

(per serving)

2pcs saba

1 tablespoon brown sugar

1 teaspoon banana essence

1 cup ice

¼ cup evaporated milk

Serving procedure:

1. Cut the saba into ½ inch.

2. Put it into the serving bowl with the brown sugar and banana essence.

3. Add the cup of ice.

4. Add the evaporated milk and add the remaining saba on the the bowl.



Figure 24

Sorbetes

Ingredients:

Selecta Ice Cream

Cone (sweet cone or ordinary cone)

Serving:

- 3 scoop of ice cream in a cone



A.3. Time Motion Study

Customer will go to the store, choose product and fall in line with the counter

(50 sec)

Counter will take the order(24 sec)

Call the order, receive payment, and give change if any(25 sec)

Product preparation (5 min)

Assemble the order(1 min)

B. Business Process

The Kalye Ocho Fast food restaurant will be open during mall hours from 10:00

am in the morning to 9:00 pm in the evening. The personnel and assigned service crews for

the opening must be at the store one (1) hour before the Fast food is about getting the

customer’s orders to prepare the products being sold on that time. Then there is a set

process for every order on the menu. The customers will fall in line to the counter to give

orders then the service crew will take the orders.

C. Business Location

D.1. Vicinity Map

Figure 25

Vicinity of Paranaque



D.2. Floor Plan

Figure 26

Floor Plan Measurements

The total area of our space in Sm Bicutan is measured 15 by 15 feet. The whole area

is divided into two portions namely the production area and the counter area.

The Production Area, where the foods are processed and stored is composed of:

Fry Area – where the Balut, Kwek-kwek, Chicken Skin, Fish Balls and

Calamares are cooked.

Grill Area – where the Pork Barbeque, Isaw, and Adidas are grilled.

Soda Area – where the drinks and desserts are prepared

Packing Area – where the foods are arranged and packed.

Dishwashing Area – where the tablewares and kitchen utensils are cleaned.

Storage – where the supplies and raw materials are stored.



The Counter Area, where the transactions are made is consisting of:

Food Display, where the products are shown.

One Point of Sale Machine (POS)

Mini workspace for record keeping made up of office equipment like computer,

telephone, etc.

Figure 27

Floor Plan Details



D. Machineries and Equipment

Description Function Quantity Unit

Cost

Total

Cost

POS System

Used to input

sales and keep

the money safe

1

16,200

16,200

Computer Set

Used to store and

record data

1

15,500 15,500

Vault

A secure space

where money, val

uables, records,

and documents

can be stored

1

2,699.00

2,699.00




Cost

Total

Cost

Telephone

For

communication

and business

transaction

purposes

1

500

500

Freezer

Stores perishable

goods and use for

cooling purposes

1

10,245

10,245

Refrigerator

A cooling

apparatus use to

reduce the rate of

spoilage of

foodstuffs

1

12,652 12,652

Used to grill

barbeque, isaw,

adidas etc.

1 1,250 1,250

http://en.wikipedia.org/wiki/Cooling



Grill


Cost

Total

Cost

Ice Crusher

A device used to

crushed ice for

cold food servings

1

542

542

Exhaust Fan

Sucks hot air out

of the kitchen to

create proper

ventilation

1

620

620

Heavy Duty Burner

Kitchen

appliance designe

d for the purpose

of cooking food

2

3,868

3,868

http://en.wikipedia.org/wiki/Kitchen_appliance


http://en.wikipedia.org/wiki/Cooking




Cost

Total

Cost

Weighing scale

A measuring

instrument for

determining

the weight or

mass of an object

1

249.00

249.00

microwave oven

A kitchen

appliance used

for baking,

broiling, roasting

and heating food

1

2,261.00

2,261.00

An apparatus

used in mixing

flour and other

ingredients

1

758.00 758.00

http://en.wikipedia.org/wiki/Measuring_instrument

http://en.wikipedia.org/wiki/Measuring_instrument

http://en.wikipedia.org/wiki/Weight

http://en.wikipedia.org/wiki/Mass



Flour Mixer


Cost

Total

Cost

Rice Cooker

A self-contained

tabletop kitchen

appliance

for cooking rice

1 2,095.00 2,095.00

Range Hood

A device

containing

a fan that hangs

above

the stove or cook

top in the kitchen

used to remove

smoke, odors,

heat, and steam

from the air

1

2,410.00

2,410.00




http://en.wikipedia.org/wiki/Cooking

http://en.wikipedia.org/wiki/Rice

http://en.wikipedia.org/wiki/Fan_(implement)

http://en.wikipedia.org/wiki/Stove

http://en.wikipedia.org/wiki/Cooktop



http://en.wikipedia.org/wiki/Kitchen



E. Utensils


Cost

Cost

Colander

A bowl- shaped

kitchen utensil

with holes in it

use for draining.

2

260.00

520.00

Measuring Cup

Used primarily to

measure the

volume of liquid

or bulk solid

cooking

ingredients such

as flour and sugar

2

54.00

108.00

Grater

Used to grate

foods into fine

strips or crumbs

1

39.00

39.00




Cost

Cost

Strainer

A filter to retain

larger pieces

while small pieces

and liquid pass

through

2

40.00

80.00

Frying Pan

A kitchen utensil

design to fry, to

sear, and to sautè

and food

1

250.00

250.00

Chopping Board

A kitchen utensil

used as a surface

on which to cut or

slice things

2

89.00

178.00




Cost

Cost

Kitchen Knives Set

A kitchen tools

used to cut

different kinds of

foods

1

100.00

100.00

Tong

A kitchen tool for

handling food

items on a grill

3

23.00

69.00

Spoon and Fork

Used in food

preparation to

measure, mix, stir

and toss

ingredients;

primary utensil

used for eating

3 dozen

each

39.00

117.00




Cost

Cost

Spatula

A hard-held tool

that is used for

lifting, flipping or

spreading

substances

3

35.00

105.00

Bowl

A round vessel

that is open at the

top; used chiefly

for holding food or

liquids

2 dozen

96.00

192.00

Plate

A broad, mainly

flat vessel on

which food is

served

3 dozen

144.00

432.00




Cost

Cost

Basin

An open metal,

ceramic, or plastic

container with

sloping sides,

typically used for

holding water or

washing

2

45.00

90.00

Egg Slicer

Food preparation

utensil used to

slice

peeled, hard-

boiled

eggs quickly and

evenly

1

39.75

39.75

http://en.wikipedia.org/wiki/List_of_food_preparation_utensils

http://en.wikipedia.org/wiki/List_of_food_preparation_utensils

http://en.wikipedia.org/wiki/Hard-boiled_eggs






Cost

Cost

Pitcher

Used to hold

water for drinking

purposes

3

49.00

147.00

Casserole

Deep dish used

both in the

oven and as a

serving vessel

2

360.00

720.00

Deep Fryer

Kitchen

appliance used

for deep-frying

2

450.00

900.00

http://en.wikipedia.org/wiki/Oven



http://en.wikipedia.org/wiki/Deep-frying




Cost

Cost

Ice Cream Scooper

It has sharp metal

edges that cut

perfectly round

balls from even

the hardest ice

cream

2

30.00

60.00

F. Furniture and Fixtures


Cost

Cost

Office chair

Generally

comfortable and

adjustable

type of chair that

is designed for

use at a desk in

an office

1

300.00

600.00

Fluorescent Light

For better

ambiance

3

325.00

975.00

http://en.wikipedia.org/wiki/Chair




Cost

Cost

Kitchen Cabinet

Built-in furniture

installed in many

kitchens for

storage of food,

cooking

equipment, and

often silverware

and dishes for

table service

1

2,460.00

2,460.00

G. Supplies

G.1. Office Supplies


Cost

Cost

Ballpen

Used in writing

important details

or documents

3

5.00

15.00

http://en.wikipedia.org/wiki/Furniture

http://en.wikipedia.org/wiki/Food

http://en.wikipedia.org/wiki/Silver_(household)

http://en.wikipedia.org/wiki/Dishes




Cost

Cost

Calculator

Used for

computation

2

50.00

100.00

Logbook

Used for

recording and

reference

purposes

1

45.50

45.50

Stapler

Used to compile

files

1

29.75

29.75

Staple wire

Used for stapler

3boxes

5.75

17.25




Cost

Cost

Thermal paper

Used to provide

receipt to the

customers

5

32.00

160.00

Bond paper

Used for

documentation

purposes

1ream

232.00

232.00

G.2. Sanitary Supplies


Cost

Total

Cost

Pot Holder

A piece of textile

used to hold hot

kitchen

equipment like

pots and pans

5

10.00

50.00




Cost

Cost

Cleaning towel

Used to dry

hands and for

sanitation

purposes

5

10.00

50.00

Sponge and Scrub

Used to scrub

plates and

utensils.

12

8.00

96.00

Dishwashing Liquid

Used to clean

plates and other

utensils

2

25.00

50.00




Cost

Cost

Mop

Used to wipe wet

floor

1

95.00

95.00

Broom

Used to sweep

the floor

1

45.00

45.00

Dust pan

Used to collect

dust and waste

1

45.00

45.00




Cost

Cost

Hand Sanitizer

Disinfectant use

to maintain the

cleanliness of the

hands before and

after eating

1

125.00

125.00

Tissue paper

For sanitary

purposes

8

24.00

192.00



H. Store Uniforms

Figure 28

Uniforms for Male Crews

Figure 29

Uniforms for Female Crews



Figure 30

Uniforms for Male Store Managers

Figure 31

Uniforms for Female Store Managers

The uniforms will be worn during store hours. The uniform for employees costs

P580 while the uniform for the store manager costs P700 both will be deducted from

their own salaries.

For the full version of the Feasibility Study (Kalye Ocho)

View it via this link:

http://artmaniacsportal.blogspot.com/p/kalye-ocho.html

You can also download it there for FREE!

http://artmaniacsportal.blogspot.com/p/kalye-ocho.html

kalye ocho - feasibility study on street food kiosk

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