FOOD TRIP: NOV 09 @ MERCATO, BGC by Gio Mendoza

SPENTREP 2013 Food Trip: Mercato BGC, 09^th November

By: Gio Mendoza

FOOD STALL #1: GFL

Business Concept:

¡  Promote organic farming and produce, such as Milk/dairy, fruits and fish and also sell popular street snack food & fresh coconut juice to take advantage of the foot traffic in their stall.

¡  Started business offering Goat's Milk & Goat Cheeze, their goats are imported from US, Switzerland and Australia. Organic, owner are experts in proper care of their goats and keeping their product organic

¡  Other offerings, non-core products are: fresh young coconut drink/meat, Japanese Sweet Corn, Milk with Jelly, Rambutan, Durian, Tilapia, Salted Eggs & Balut

¡  They also offer a farm tour at their place in Pila, Laguna. This will be a combination of seeing their livestocks, how they make organic produce, experience life in the farm and also get a load of organic products served as meals during the course of the tour.

Main Value Proposition:

Organic, Healthy & Nutritious Food and Beverage

FOOD STALL #2: EDGY'S FOODTRIP BOTTLED BEVERAGES

Business Concept:

¡  Focused only to sell bottled beverages made from fresh tropical fruits in the Philippines. Intended for the sporty crowd around their stall, a good complement to stalls that offer only light snacks and food.

¡  They have partially-frozen or icy beverages made with natural fruit like Dalandan, Watermelon, Buko Pandan, Melon.

Main Value Proposition:

All-natural summer thirst-quenchers and coolers

FOOD STALL #3: BREADED FRIED SEAFOOD VARIETY

Business Concept:

¡  Sell breaded seafood variety such as squid, prawn, crablets, tawilis & quail egg as snacks. A special vinegar goes as a dip. They sell to those who are not that hungry, loves seafood and love 'em crispy and freshly cooked.

Main Value Proposition:

¡  Tasty crispy seafood, crunchy and right-sized for easy munching. The special breading ensures that the intended flavor/spices in each of the food will be savoured in every bite.

Food Trip Activity by Eliza Guades, an exercise in business concept, MVP writing

Food Trip Activity @ Mezza Norte – Mindanao Parking, Trinoma

By Eliza T. Guades

1.      Giga Bite

Ø  Business concept - famous street food like grilled isaw, tenga, barbeque, chicken inasal etc.

Ø  Main value proposition - attracts customer because of it big serving at an affordable price of only Php 20.00 per stick. Served together with sweet sauce or vinegar that adds to its flavor.

2.      Little Donkey Burrito Fiesta

Ø  Business concept – Mexican favorites like burrito, nachos, crepe and quesadillas

Ø  Main value proposition - have a classy and clean ambiance. Also have a big serving good for two with good plating design.

3.      Manila Q

Ø  Business concept – brings the local food of Vigan - bagnet and longganisa with a twist

Ø  Main value proposition – called their bagnet as bagwang wherein the meat is sliced as thin as bacon so it's crunchier and crispier. They also serve spicy Vigan longganisa, bagwang sisig and fish ham together with their special rice.  

Food trip report by Anna Mae de La Cruz practice on business concept and MVP

Hello sir:)

Here's the slideshare link to my powerpoint presentation on the Mercato food trip.

http://www.slideshare.net/annamaedelacruz18/mercato-food-trip-a-dela-cruz

Great presentation from a student with beautiful mind and face.  Keep up the great work

Mercato food trip a. dela cruz from Anna Mae Dela Cruz

Business Concept and Food Trip Exercise by Rachelle Roque

Hi Sir,

Food Kiosk in Mercato Centrale, The Fort

1.      Isaw, Tenga atbp

Ø  One of the famous street foods in the Philippines, grilled/barbecued isaw, tenga etc.  

Ø  Main Value Proposition:

§  Price – relative to other food items in Mercato, it is the cheapest at P30 per stick that makes it one of the best-selling food there

§  Size – Mercato's version of isaw has a twist in terms of size, serving is 3x the size of isaw sold in streets. Customers are easily encouraged to try it one they see it.

§  Taste – The taste of Isaw & the vinegar sauce is good; better presentation compared to street foods make it also looks clean.

2.      Carlo's Kitchen Crunchy Belly

Ø  It's a deep fried thin slice of liempo

Ø  Main Value Proposition:

§  Uniqueness – a good alternative to chicharon. Given that Filipinos like crunchy food, it's a sure hit.

§  Serving – super crispy, served in small size that makes it addicting. Customers like it as pica-pica, while other also like it to pair with rice.

3.      Shabu-Shabu

Ø  Hotpot with noodles & meat

Ø  Main Value Proposition:

§  Presentation – hot pot items like lobster balls looks cute that encourage customers, especially the young ones

§  Hot Serving – it's served hot that is good for customers after drinking w/ friends. Since it also served with noodles, it's a good alternative for those who doesn't want to eat rice nor sandwiches. 

<It is really tough doing this because the concepts are so similar and close>

Regards,

Rachelle

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

Our food trip observation guidelines

TO         :  The Spentrep Class

The objectives of the food trip are:  

1.  To see a business enterprise in action as a class and watch its dynamics;

2.  To attune the mind of the student business concept and value (MVP)

Therefore, please submit for at least 3 food stalls:

     1. What is the business concept?

     2.  What is the main value proposition?

               2.  How is it delivered -  processes and key resources used

               3.  How is it captured?

by MOnday, our next meeting.

John, please inform the rest

See you

             

--

Prof Jorge Saguinsin

BIDDA:   BELIEVE, INSPIRE, DREAM, DO, ACHIEVE

+639228730181

To view assignments, please click:

www.profjorgenentrep-ateneo.blogspot.com

www.profjorgeentrep-jorge.blogspot.com

www.profjorgentrepdev.blogspot.com  - for inspirational videos

www.entrepnew.blogspot.com -  for NU 12 submission

Prof Jorge entrep slideshare presentations

Blogsend emails (for submission of assignments)

profjorge.entrep.nu12@blogger.com  for new 12 submission

profjorge.entrep.selfdev@blogger.com for IV submission

profjorge.entrep.ateneo@blogger.com  for all other assignments

The food stalls at A Venue are gone - now back to being a parking lot

I visited the A venue at Makati Avenue yesterday to check whether we can have the food trip there being near the H de la Cost campus;  but lo and behold it is gone. What remains is the parking lot.

I found out that the tiangges are money maker both for the tiangge operators and tiangge lessors.  They lessors pay a minimum of P1t per day up to P7t depending on the size.  But of course, there are only days when you hold the tiangge and the bazaar like when its week end or during Christmas season

                                Other sights to behold near A venue

                                   An Audi sportscar -  a head turner

                                   A Moulin Rouge copy cat

Food Trip report by Sherwinism

Re-sending.. This mail bounced back over the Holy Week Vacation..

Sherwin

From: Sherwin Pontanilla <sdpontanilla@zuelligfoundation.org>
Date: Sat, 23 Mar 2013 10:52:26 +0800
To: <profjorge.entrep.ateneo@blogger.com>
Cc: Sherwin Pontanilla <sdpontanilla@zuelligfoundation.org>, Sherwin Pontanilla <spontanillamd@yahoo.com>
Subject: Food Trip

-->

FOOD TRIP…

AGSB MBAH 10-B

Entrepreneurship

By: Sherwin D. Pontanilla, MD

Date: March 9, 2013

Location: Power Plant Mall, Rockwell, Makati City

While some members of the class, me included, regularly go on “food trips” and/or “drink trips” after Saturday classes at AGSB, this food trip was different… it was a class requirement. Everybody was present including our professor.

Fist stop was Banana Leaf, a Thai restaurant. The ambience was ok. Although the restaurant had no doors to separate it from the mall, they managed to create a different feel once you stepped in. The staff was properly draped en-synced with the Thai feel. First reaction for some of us new to Banana Leaf was “Where are the plates?” Yes, they had no plates. True to its name, the plate they used was the “Banana Leaf” neatly lay down on our table. The waiters were very courteous enough and accommodated our number to be seated beside each other. That required about 6-7 tables moved with accompanying chairs. We didn’t get to choose our food, it was pre-selected by our class officers but looking at the menu, their prices were fairly lower than other Thai restaurants of the same caliber which I frequented. Their selection was pretty much the same as other Thai restaurants, I guess it would all boil down to the taste. The waiting took a decent 10-15 minutes, I guess it was ok with the volume of food we ordered. Soup was served first, “Malayan Seafood Laksa”, and it was lovely. Then the rice (which was perfectly cooked) came in with the main dishes, “Tilapia fillet”  (which was plated well) with different Thai dip sauces; “Phad Thai” (which authentically tasted good); “Stewed beef with Oyster Sauce”; and “Malayan Chicken Curry”(again tasted “Thai-ly” good). I may have missed out on some other dishes but rest assured they were all good. For the drinks, we got to choose our own, and I picked “Iced lemon grass with honey”, a very refreshing drink.

Second stop was Sugar House. Although I was already full as most of the class were too, a few sweet slices wouldn’t hurt that much. Ordered for us was “French Apple Pie”, which for me was not that good as the apples were still a bit hard which made it too chewy and heavy to eat plus it had grated cheese on top which was a bit odd for me; and the other cake was “Chocolate Truffle” which was heavenly for me, as it had the sweet taste of the chiffon filled cake with chocolate buttercream and the contrasting bitter taste of coffee! Perfect!

Last stop was supposed to be coffee, but since most of the coffee shops were full, we settled for our usual “drink trip” place… Draft. For a beer pub it was perfect! They have all kinds of beer from all around the world. While others had enough room for some beer, to my dismay, I had to settle for coffee. I ordered for a “Cappuccino” and it tasted great.

In conclusion, our first stop, Banana Leaf, was a great Thai restaurant. Given the quality of food they serve plus their very affordable prices they have, I’m definitely coming back for more. For our dessert place, Sugar House, the Chocolate Truffle will definitely be a sureadd-on to my list. And lastly, Draft, we still have two more semesters to go so me and my classmates would surely have a lot more Saturday afternoons in this place!

The food trip for me was a great activity, I had the chance to practice my OLO activities/senses again. And sharing it with great, lively and fun classmates and professor made it lovelier! Happy to be in entrep! Happy to be 10-B!

Food Trip report by Kevin Toledo

On Tuesday, March 19, 2013, Kevin Toledo <kev.toledo@gmail.com> wrote:
>  Kevin Toledo
> SENTREP S20
> Prof. Jorge Saguinsin
>
> Food Trip so far was the most enjoyable experience for me in Entrep Class. The class really looked forward for this activity wherein it even took us time to decide on where to hold this food trip activity. The class agreed to have it along Makati Avenue, particularly in the A. Venue area. At first I was hesitant to go there considering that  our working budget per person is limited to P500 only, and we had to try out 3 kinds of food/place. I did not know that there is actually  a food bazaar in the area as I was earlier suggesting that we should just go in in a place with food bazaar like Mercato. So, it made sense to me that the class had decided for a perfect venue where accessibility was not really hard for most of us. First stop was at A.Venue Food Tent. As I earlier said, I was surprised that there is actually a food bazaar in the area. A. Venue Food Tent's concept is a food bazaar where varieties of street food that are safe with proper sanitary preparations are sold. This concept is really good as this is where you can buy value-for-money food that guarantees safety, where enough tables & seats are provided as well. The street food idea can make us feel excited about the thrill that these food could bring to our taste buds considering that it is usually unsafe to buy real deal street food. As I entered the Food Tent, I managed to observe that people actually go there. It even got my attention that a lot of foreigners are actually buying food there as well. There were a lot of food to choose from ranging from the Filipino street food like isaw, kwek-kwek, and even the Vigan empanada to the other foreign cuisines such as Mediterranean (kebab), and Italian (pasta). We had Vigan empanada, Isaw, vegetable kebab, and gulaman for drink. All the food actually tasted good, I even had 2 orders of the Vigan empanada, which my taste buds really missed. Last time I ate those was 10 years ago, the first & last time I went to Vigan. There was also no question to the food preparation and presentation, as I have noticed as well that the food were being prepared with sanitary considerations such as wearing hair net and or  toque. Over-all the experience was great, and indeed it was value for money food experience where we just spent around P70 each for good and exciting food.

  For the main course, we walked along Makati Avenue and stumbled upon a Korean restaurant, called Dona-Dona Korean BBQ Restaurant. When we checked the menu, we realized they are actually serving authentic Korean food. The group decided to have the dinner there. The people/staff were very warm to welcome us and really provided enough attention to us from choosing the food we will order to serving it and attending us until we finished eating. The owner even assisted in serving the food to us. I actually liked the food. The set-up was very typical Korean restaurant where they provided a lot of appetizers, especially the unlimited Kimchi. Also, the experience of letting the customers grill their food was a plus factor. The only set-back I noticed was that it was really hot inside as they did not have exhaust equipment for each grill in the table. But overall, I could say that the restaurant was very good as they have a decent price, service was really good, the food tastes great and the grilling experience is superb.

 After eating at Dona-Dona, I was really surprised that the group still have cash left for dessert. We tried to look for a decent pastry shop where we could have dessert and find nothing, so and we ended up having dessert at Goldilocks. We ordered 2 small cakes and coffee for everyone, and even managed to buy some polvoron for everyone. I should say that Goldilocks was a good choice considering that we have little money left to spend for dessert and their food really tastes good. I noticed that its location was very strategic where no other pastry shop can be seen in the area. Generally, the Food Trip experience was really fun, exciting, educational and relevant. Hope that there should be more of activities like this in the MBA course.<It was our last day yesterday>