Prof Jorge - ATENEO entrep

Entrep Special Report by Eliza Guades

Dear Sir Jorge,

Please find link below for my Special Report.

http://www.slideshare.net/LizaGuades/the-world-is-flat-28725875

The World Is Flat - Eliza Guades from Liza Guades

Thanks & Regards,

Eliza Guades

Food Trip Business Concept by Jaime Mendejar

Hi Prof Jorge,

For the food trip, I was able to observe a few stalls in QC Memorial Circle during one weekend. The 3 stores are summarized as follows:

Okoy King

What is the business concept?

Provide hot and fresh Okoy to customers in the QC Memorial Circle.

What is the main value proposition?

The main product is their Okoy where the ingredients are prepared beforehand and brought to the stall for cooking. The place uses huge cooking pans to be able to cook more products per batch. The business uses a strainer to filter the oil so that the Okoy would not be too oily when consumed. The stall uses 1 cook, 1 helper and 1 cashier. The cook, is responsible for making sure the okoy is cooked with the right time and heat. The helper makes sure that there are available materials for continuous operations thru the day as well as to setup the tables and chairs and clena them after customers use it. The cashier is responsible to collect the payment and monitor the # of orders coming thru. They have verbal adertising by shouting Okoy to passers-by to attract them to try. The sight of the cook preparing the okoy in the large pans also attracts customers.

Kiko's Lugaw ATBP

What is the business concept?

To sell Lugaw variants and complimentary items at the QC memorial circle.

What is the main value proposition?

The main product is plain lugaw but different variants are also available such as lugaw with chicken/beefor both as well as an option to add egg. There are complimentary items such as lumpia and tokwa and baboy. The ingredients are prepared at home and cooked on the spot to ensure freshness and quality of products. Similar to okoy, the sight of cooking of the lugaw entices passers by and customers to come in. There is 1 cook, 2 servers, 1 cashier and 1 manager. The cook is responsible for cooking the lugaw and making sure that it is always hot. The cook also fries the lumpia. The 2 servers split between preparing the ingredients eg removing the shell of the egg, setting up tables and chairs, collecting used utensils and styro, cleaning tables and washing cooking materials.

BBQ (No name)

What is the business concept?

BBQ with 4 variants. Pork BBQ (Laman), Chicken Isaw, Dugo, Tenga sold in QC Memorial Circle.

What is the main value proposition?

The 4 variants are brought to the location and is already half-cooked to avoid quickly spoiling the stocks. Once a customer orders, they re-heat the BBQ and provide an option of either to have it spicy or sweet with their sauces. They also offer rice for those who want to dine-in and eat the bbq as a meal. They use charcoal minimally to reduce cost and prefer to cook a few items per batch than have an opportunity to cook most orders in 1 go. There is 1 server and 1 cook. The server is the cashier as well and the cook basically accepts orders from the server on which bbq needs to be reheated. They use styro to easily dispose trash and to minimize the clutter because they only occupy a small area. The bbq grill is set-up behind the store not visible to the customers because it would bring smoke to the dining or waiting area.

<business concept - what is the business all about, describing product, PTM, location, uniqueness>

By Jaime Mendejar

Night wtih Entrepreneurs last night November 25, 2013 - a night to remember

AGSB | H de la Costa Campus, Salcedo Village, Makati City | November 25, 2013

Today is the last day of the Sentrep Class. The last activity/event is the group work - Entrep Guest which is gets hefty number of points for the group work grade and they get a 4.0 for bringing the entrepreneur. I found this to be an important event because the real authority on the subject are not the case analyses or the group creative activity but the real entrepreneurs story - their journey, their blood sweat and tears as they built up their enterprises.

The class aptly called it the Entrepreneur's Night. (so they made sure that we started at 6:30) And we were honored to have as our guest last night: Mr. Peter Paul Cauton, an HR man, a blogger,; Ms. Caroline Cua (fresh graduate with her preservative less calamansi - dont ask me how she does it, it is probably a trade secret) who supports this professor on the importance of business planning (so guys are you beginning to have your business concept and model, objectives); Mr Chris Angeles and his advocacy for a shorter work week (4 hours as per Tim Ferris - my daughters told me earlier about this about a year ago) and Mr. Dennis (Dencio) a divemaster, serial entrepreneur, mountaineer, and tourism guy from Dive Planet.

Peter Paul posted this event at his blog: Juan Great Leap. (Thanks for the blog post sir)

Most of them mentioned what has been mentioned in the class:

1. Whole brain Hermann 4 brain thinking - from Dennis

2. Business models (from Dennis and Peter)

3. Business planning by Caroline

4. Opportunities and find out what sucks in the business or in the market (Peter Paul)

5. Writing your personal strategic plan (the learning agreement)

6. The importance of personal mastery (especially Caroline) everybody

7. Opportunities within your business (as laundry, hardware, real estate) from Dennis

8. Opportunity scanning (from Dennis) PESTEL - worldwide outlook on tourism, the Cape Verde triangle.

9. Now (everybody says that the time to start being an entrepreneur is not later when you are old but now) Listen to the cat on the rooftop. Now