Essay, Pages 3 (517 words)
Capital: You need about P15,000 to open a little carinderia or food kiosk. The cash will go to 2 weeks’ worth of inventory of food and components, equipment and utensils, area rentals, and barangay allow costs. You might require a lower quantity if you will do organisation in your own backyard or front yard (deduct P1,500 to P2,000 from the initial estimate if this holds true) and if you will use your own existing kitchen area utensils (subtract their brand-new expense). Assuming an income of P600 daily six days a week, you can expect to recuperate your investment by the second month.
Products: You will require an area to accommodate your cooking area devices and one to 2 small tables for your customers; a range with an LPG tank (or charcoal supply if you choose to utilize a charcoal stove); and pots and pans, plates, spoons and forks, and other utensils. Workforce: You need not hire staff to get going in this organisation.
Nevertheless, when you feel it’s time to expand or provide a wider range of meals, you will likely require a couple of personnel to serve consumers, wash meals, and tidy up the location.
Process: To do this organisation, you must have determination and a genuine interest in cooking. According to Rene Jose Macatangay, a carinderia owner-operator for 11 years now, he would awaken as early as 2:00 or 3:00 a.m. to get the freshest produce when he does his marketing for food ingredients. Quickly at 4:00 a.m., he would be back at his food kiosk to do the cooking.
Area: Discovering a good place for your food kiosk is extremely crucial. A location very near or quickly accessible to your target consumers, state taxi or tricycle chauffeurs, would be perfect. It’s likewise advisable to examine with your barangay council if a license is required for a little carinderia. Menu: Decide the number of meals you will serve for the day and prepare a menu prepare for a minimum of a week. Some carinderia owners adhere to a fixed menu plan especially if they have actually already developed best-selling dishes. In the case of Macatangay, however, he only serves merienda (treats) and lunch.
He opens at 10:00 a.m. and closes by 4:00 or 5:00 p.m. He regularly serves goto and lugaw (both rice porridge snacks) and tokwa (soybean cake). Although he changes his lunch menu every day, he has standard fare for particular days, like ginisang munggo (stewed mung beans) every Friday. Price: Make your pricing reasonable and within the reach of your target market. Macatangay says he keeps his prices low to maintain the loyalty of his regular customers. Marketing: Word-of-mouth advertising is your best promotional tool for this type of business. Satisfied customers will talk about your carinderia and recommend it to their friends who happen to be in the vicinity. And for Macatangay, it is a source of great satisfaction to see his loyal customers come back every day for his food fare. With tasty, clean and affordable food with variety; and good marketing and location, you’re carinderia business will surely be successful.