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