You are on page 1of 31

Chapter I

Project Background Rationale
Street and snack foods can be found in nearly every corner of the world and have been on
sale for thousands of years. Such foods are inexpensive, provide a nutritional source based on
traditional knowledge, mostly follow the seasonality of farm production and thus allow for
variation in consumer diets, and are widely distributed and available in both urban and rural
settings. They provide food distribution activities at the smallest scale, but with intensive
coverage. Any location with people traffic,be it constant or intermittent, provides an excellent
selling ground for vendors of street and snack foods. Many people who are poor and cannot
afford food from retail stores depend on food that street vendors provide.
The definition of street foods provided by the Food and Agriculture Organization (FAO)
is: Street foods are ready-to-eat foods and beverages prepared and/or sold by vendors and
hawkers especially in streets and other similar public places. This definition emphasizes the
retail location on the street, with foods sold from pushcarts, bicycles, baskets or balance poles,
or from stalls that do not have four permanent walls. This distinguishes street food vendors from
more formal food service operations, such as cafs, takeaways, chopbars and restaurants.
Another definition highlights the diversity of street food production: Street foods are minimally
processed to highly processed foods that are sold on streets and other public places, consumed on
the spot and/or ready to take home or delivered to the work place, including catering activities
that can serve celebrations such as weddings.

The know-how to make such foods is easily accessible as it is commonly passed down
from generation to generation and is easily assimilated. The highly competitive nature of street
and snack food markets, with many vendors in one location selling common dishes and snacks,
provides opportunities for entrepreneurial skills to make product variations, which can provide
advantage and favour among consumers.
Street and snack foods show great variation in terms of their ingredients, how they are
prepared, and how they are sold and consumed. The nutritional value of street and snack foods
depends on the ingredients used and how the street food or snack is prepared. It can provide
important daily nutritional requirements, as long as appropriate ingredients and methods of
preparation have been observed.
Street foods have recently begun to attract the attention of governments and various
international agencies because one of the features of urbanization in developing countries has
been a proliferation of the street food trade (FAO 1989). Street food vendors are a ubiquitous and
conspicuous presence in most cities and they sell a variety of wares ranging from snacks and
drinks to full meals. An increase in the consumption of street foods is one of the dietary trends
that has been identified as characterizing urban diets (Rossi-Espaguat et al. 1991; Hussain 1990;
Lunven 1994). Despite this, the attitude of many governments towards the street food trade has
been indifference with little or no interest in the role that it may play in either the economy or the
food supply of the city. The rise in consumption of street foods has been identified by some as a
deleterious trend (Gopalan 1992), but this bias against street foods and also the street food trade
is largely unfounded. According to Tinker (1988), the neglect of street foods stems in large part
from a series of misconceptions about both the nature of the street food trade and street foods

that the street food trade is a marginal and transitory economic activity, which is a

hangover from traditional market activities and which in time will disappear;
that it is dominated by women;
that it is focused in the main commercial areas of urban centers;
that street foods are "dirty" and "dangerous" to eat;
that only the poor eat them;
that they do not make an important contribution to dietary intake.

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.
Markets in the Philippines often showcase a combination locally produced products and
goods from their neighboring countries like China. In some markets nooks, local artisans sell
their works for a cheap price. It is the place as well to have a glimpse of how locals live their
everyday lives.
In accordance to this matter, the proponent of Maranans Street Food Market 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 customers trust and loyalty. Through quality management, customers
satisfaction will be achieved.
Description of the Proposed 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. The
proposed 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 customers 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.
Objectives of the Project
To be able to change the perception of people regarding safety and cleanliness of
street foods,
To increase the level of awareness of customers on the different ways that the street
foods can be introduced from a simple and ordinary recipe to a nutritious, stylish
andsavoury dishes or cuisine,
To line up with other competitors using our unique approach in catering street foods,
To offer an affordable but delicious and a satisfying street foods.
Project Proponent

The proponent of the proposed project is Mr. Ferdinand Maranan. Mr. Maranan is a Senior
Technician at BangkoSentral ng Pilipinas.
Proposed Name of the project
Maranans Street Food Market is the proposed name of the project.
Type of Business Organization
The Maranans Street Food Market will be owned and operated by Mr. Ferdinand Maranan
Location of the Business
The proposed business will be located at Stall 3 occupying the series of stalls in
ColegiodelaPurisimaConcepcion.Location is one of the major factors to be considered in starting
up a business. Itmust 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, itmay lead the
company to failure. Right choice of location means reaching your target customers and you
respond correctly to their market needs.ColegiodelaPurisima Concepcion is considered to be a
strategic location for business because it lies in one of the busiest place in Roxas City.


Management is one of the important aspects in establishing a business. It is the performance

of conceiving and achieving desired results by means of group effort consisting of utilizing
human talents and resources. Therefore, management is considered as the force that runs an
enterprise and is responsible for its success or failure.
The overall implementation plan is discussed in the organization and management study.
This aspect includes a study of the officers and key personnel, basic consideration in forming
the organization, form of ownership, organizational chart and project schedule.
The objective of the management aspect of a feasibility study is to determine the option
effectiveness of the organizational setup and the qualifications of the individuals who will make
up the organization. This aspect will determine the successful realization of the project study.
The proposed night markets appear deceptively simple to open and operate yet they
require carefulplanning and effective management if they are to achieve operational success
quickly andbecome centers of community life and sustainable local growth and development in
the long run.
Careful consideration needs to be taken in regards to the overall governance structure,
processes and management. Therecommended governance approach would include a diverse yet
relatively equal representation of thecommunity.
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 of11 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 knowhow of the managers, therefore, this business is feasible in this aspect.
Hours of Operations
The proposed night market will open 7 days per week. The market hour will start at 8 am
and end at 11 pm. This hour will compose of two shift sequence that will compensate the volume
of hours the store will cater the market.
General Policy
Courtesy and Customer Relations
The customer is the most important person in the business and deserves the most
courteous and attentive treatment. Courtesy begins with respect and consideration and every
Maranans Street Food Market employee is expected to be polite to customers and fellow
employees, regardless of the situation.
Always acknowledge and greet customers in a prompt, friendly manner. Grammar
Proper grammar is a must. Speak clearly and eloquently when you are addressing our
Answer questions and solve problems to the best of your ability. Obtain assistance
from a supervisor or fellow employee if necessary or direct the customer to someone who
can provide the correct answer. Ensure you introduce yourself and ask if they have any
questions right from the start. Make them at ease by employing a friendly smile and
happy attitude. Be certain to ask them the right questions. This will show the customer

that you are knowledgeable about the products that we offer and perhaps remove some
apprehensions that they might have.
Always take the extra step to make sure every customers expectations are not just
met, but exceeded.
Smile, Smile, Smile!
It is understood in all languages.
Business Ethics and Conduct
The successful business operation and reputation of Maranans Street Foods Market is
built upon the principles of fair dealing and ethical conduct of the employees.
Accepting gifts It is inappropriate for any employee to accept gifts or favors from
customers, vendors or others conducting business or intending to conduct business with
Maranans Street Food Market. This policy is not intended to prohibit the acceptance of
conventional gratuities.
Tip Hustling Suggesting or demanding that any type of conventional gratuity is
required or expected for any service is prohibited.
Found Property/Money All found money is to be turned in to the supervisor. There are
no exceptions.
Kickbacks It is strictly prohibited for any Maranans Street Food Market employee,
director, or officer to accept any kickback, bribe, substantial gift or special consideration
as a result of any transaction or business dealings involving Maranans Street Food

Violation of this or any of the above policies can result in disciplinary action up to and
including discharge. If a situation arises where it is difficult to determine the proper course of
action, the matter should be discussed openly with thesupervisor
No Solicitation Policy
It is the policy of Maranans Street Foods Market to strictly prohibit solicitation for any
purpose, by employees and non-employees alike, at any time. Employee collections for flowers
or gifts to employees or members of their families are not permitted. Some employees have
greater financial obligations than others and collections of this kind can be embarrassing for
those whose budgets will not allow them to contribute. To avoid putting anyone on the spot, as
well as to lessen the financial burden of employees neither supervisors, Supervisors nor officers
are permitted to accept gifts from employees. Any employee collection is a violation of the No
Solicitation policy. Violation of this policy can result in disciplinary action up to and including
discharge. Under no circumstances may any employee sell any items to fellow employees, bring
in catalogs for the same purpose or make collections for any reason.
Employee Termination
Final Checks Will be issued on your next scheduled payday. All Maranans Street
Foods Market property must be returned prior to receiving paycheck. If employed at Maranans
Street Foods Market less than three months, uniforms will be deducted from employees final
Exit Interview Maranans Street Foods Market will schedule an exit interview at the
time of termination. The exit interview will afford an opportunity to discuss such issues as
employee benefits and conversion privileges. Suggestions, complaints, and questions can also be

Payroll and Overtime

In accordance with the Labor Code, the hours and overtime policy is intended to
compensate hourly paid, non-exempt employees fairly and equally for work performed on an
overtime basis.
Work week For payroll purposes, a work week consists of seven (7) days of twentyfour (24) hours each. The work week begins at 00:01 AM, Monday and closes at 24:00
Midnight, Sunday. Cut off for the end of the pay periods are the 15th and the end of each
Overtime During any given work week, one and one-half times the employees normal
rate will be paid for any hours worked over forty hours in that same work week. All
overtime hours must be approved by the Manager.
Errors and Adjustments If you believe there is an error on your paycheck, please
discuss this with your supervisor. He/She will submit the necessary paperwork and if
valid, an adjustment will be made as soon as possible.

Chapter III


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 customers loyalty and patronage.
This aspect includes the following topics: demands, supply, demand and supply gap
analysis, and marketing programs. 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 customers demand and supplying them right
products at reasonable prices.
Market Description
Like every other country, the food industry has flourished very well in Philippines.
Filipinos love to eat and thats 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, Fridays, Chilis 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.
The street food trade is a growing sector in many developing countries today. Its
expansion is linked with urbanization and the need of urban populations for both employment
and food. Despite this, the role of street foods in supplying the nutrient needs of urban
populations has received little official attention and more notice has been paid to the potential
dangers arising from the consumption of street foods than to any benefits they might offer. Much

of the bias against street foods, however, is unfounded and based more on prejudice than
empirical data.
Potential constraints to fortification include food safety requirements (both quality
control of the fortification process and microbiological safety), consumption requirements, cost,
and the enormous variability of street foods in terms of ingredients and the ways in which they
are processed. Information is needed on all of these to evaluate the potential for the fortification
of street foods and to identify suitable vehicles in specific country contexts.
It is important to recognize that the street food trade is both retail and a productive
activity: although the sale of street foods is the most visible part of the trade, most street foods
have been processed to some extent, much of which may have occurred unseen off-street.
Currently, street foods in the City of Roxas where scattered in the vicinity of the busiest
places. The proposed project provide economic opportunity to a range of operators and
entrepreneurs which is the target market of the project; properly structured they provide
communities with an opportunity to revitalize, renew and refresh neighborhoods and downtown
enclaves; they can be an especially important gathering place for social interaction amongst a
range of demographic and socio-economic cohorts; they provide public space; they link the
community to its agricultural roots and environs; and they are pathways for good health and
nutrition to name but a few of the more obvious benefits that accrue with the development of a
healthy market.
About 2.5 billion people eat street food every day (FAO, 2007). This is evident in the
growth of street food outlets (market) which have become so popular along the streets in the

cities. Consumption of street food is becoming an essential component of the food market as
most of the working class chooses to dine outside rather than prepare meal at home. Street food
markets have really suppressed the full- service of restaurants as the main sources of food away
from home (Ayo et al., 2012). This is probably because of easy accessibility, inexpensiveness,
exhibition of local varieties, proximity to the consumer, convenience and way of advertisement.
It is generally observed that urbanites spends substantial amount of their food budget on street
food and is quite high among the urban areas and not only among high income groups (Delisle,
1990). A study conducted in Accra revealed that almost 40 percent of the total food budget goes
to purchasing street foods in the lowest expenditure quintile, 25 percent in high-income
households (Maxwell et al., 2000).
Similar study done in Philippines also revealed that 20-30% of household expenditure is
spent on food outside the home and 20% in Columbia (Delisle, 1990). It was also estimated that
30% of household budget is spent on street food (Leonard et al., 2003).Tinker,(1993) also noted
that 20% of household budget is spent on street foods.
Despite the growing importance of the modern food retail sector in the Philippines for the
overall food economy that caters variety of foods, there has been only few night markets
available in the Philippines. Majority of these markets are concentrated in Metro Manila while
other major cities like Cebu and Davao have at least one major night market.In fact, Manila is
ranked ninth among the cities in Asia in terms of street foods and night market hub according to
the CNN Travel. Public spaces uplift the spirit regardless of age, social standing or location, and
are vital to the well-being of citizens in a livable community.
In Roxas City, vendors selling snacks and condiments at night were crowding the streets
with their portable stalls with no regulations to keep the foods safe. Due to the diversified social

status of the people and an increasing engagement in night activities, streets vendors would
extend their selling hour till midnight. With current population of 167,003 and population growth
of 1.64 %, the city drastically changes along with the need of a new public space for new
Neighboring municipalities were also included in the demand analysis since Roxas City
is considered as one of Panay Island's center of education, trade, economic activity and logistics.
In 2015, street food market continued to gain ground in the Philippines consumer
foodservice landscape. Street food market that are organised in groups to operate within a food
truck market such as CucinaAndare, Mercato Centrale and MezzaNorte continue to operate to
serve their targeted consumers in specific areas of Metro Manila. During the first quarter of
2015, Kitty and Cheska Del Castillo, in collaboration with the Metro Manila Food Truck
Association, launched a food park called StrEat in Maginhawa Quezon City. It claimed to be the
new foodie destination in Metro Manila as it not only highlights new food concepts but also aims
to build and nurture a community and the local art scene. It also has a dining area that is al
fresco, which is consistent with the food parks atmosphere that is laidback and astute. Food
items sold by food trucks vary and include rice meals, burgers, shawarma, sandwiches and
desserts, among others.
Local authorities in the Philippines had begun to realize the street foods roles in
encouraging the youth population greater involvement in business. They could be considered as
business incubators for aspiring entrepreneurs since they would need to put in a very small
investment to start the business, the risk of failure was minimal, and there was the opportunity to
earn a hefty income. The street food market provided the opportunity for those individuals to

develop self-confidence, to enhance their business and marketing skills, and to build rapport with
suppliers and consumers
Many street food restaurants have been established in key cities in the Philippines. Aling
Nene is most well-known for their barbecue and lechon, but their unique variety of chicharon
shouldnt be missed. They have not-so-common offerings like ChicharonIsaw, but they also have
the classics like ChicharonBalat ng Baboy, Chicharon with Laman, and ChicharonBulaklak.
In Roxas City, Burgos St. offers a street food experience but only on a short period of
time and with food safety regulations. Vendors are more likely to end their selling around 8 to 9
pm. This market though is not in a stall but rather vendors placed their products on sidewalks and
offers mostly fresh seafood and vegetable. Few vendors offer street foods and condiments but
count only the minority of the vendors.
Demand and Supply Analysis
The City of Roxas has wielded an effort to maximize economic value of the city by
establishing new business hubs like Pueblo de Panay and the Capiz Business Center. Roxas City
has become a bustling metropolis, thanks to the presence of many business establishments and
numerous multimillion peso road projects. The City now hosts to several hotels and resorts and
new malls, practically giving employment to Capiceos. But the area was occupied mainly by
restaurants mainly offering different cuisines and left the street foods industry in the sideline.
Unlike highly urbanized cities like Manila, Cebu and Davao, Roxas City has yet to offer an
establishment which focused its main dishes into street foods. The proposed project was
envisioned to answer this gap between the consumers and the industry.

General Marketing Practice

Clearly, a properly focused market launch will be critical to the establishment of a firm
foundation from which subsequent operational successes will need to be premised. In this regard
it is recommended that the proposed night market pursue a market positioning as follows:
Keep the public informed.
Ensure operations and strategies are based on sound business practices.
Market needs to be of substance and uniqueness in order to be a retail destination.
Be demand focused not supply focused.
Plan for the future.
Get the strategic partners involved.
Make decisions based on good records.
Evaluate continuously.
Create a high-quality and diverse product mix.
Have adequate capitalization.
Proposed Marketing Plan
Product Strategy
Youth of today are fond of eating street foods. This will serve as the competitive
advantage of our business enable to penetrate to the market. 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. Maranans Street Food Marketwants 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.

Location Strategy
The location of the proposed project in considered as a strategic spot for street foods
business because it is located within the heart of the city. It lies within the City Plaza that lures
many people to hang out. Colegio dela Purisima, one of the biggest academic institutions in
Capiz and the Immaculate Concepcion Church were also located in the proposed location. The
location of the business will be accessible enough to meet the needs of our target market.
Posters will be placed in the store. The design of the poster can able to catchthe 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.
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
Projected Sales
System Forms and Design

Chapter IV

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.
Description of Proposed Product/Service
Maranans Street Food Markets products are the top eight most in demand street foods in
the Philippines. The image of these products is unhygienic because it is exposed on the different
hazards especially physical hazards on the streets. The proponent 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.
Our products consist of different foods, drinks, side dishes, and desserts making a
complete meal. Our main foods are street foods 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 Sagot 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.
Delivery of the Service
The proposed project will be manned and supervised by the Supervisor alongside with his
crew to ensure that the prospective clienteles are consistently provided with safety, cleanliness
and comfort and at the same time they are related with respect, kindness, and concern for their
needs. The proposed project will open from 8 am till 11 pm and are accessible to all.
Production Process
(the quantity of the ingredients is according to number of streetfood(s) to be produced)
4pcs Chicken Feet
Soy Sauce
Barbeque Sticks
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. Saut the Chicken feet in onions, soy sauce, pepper and vinegar.
(the quantity of the ingredients is according to number of streetfood(s) to be 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.
(the quantity of the ingredients is according to number of streetfood(s) to be 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.
Chicken Skin
(the quantity of the ingredients is according to number of streetfood(s) to be 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.
(the quantity of the ingredients is according to number of streetfood(s) to be 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
1/2 tsp ground black pepper
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.
5. Heat the pan and pour the cooking oil.
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.
(the quantity of the ingredients is according to number of streetfood(s) to be 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.
(the quantity of the ingredients is according to number of streetfood(s) to be 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
1/2 tsp ground black pepper
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.
5. Heat the pan and pour the cooking oil.
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.

Pork Barbecue
(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.

Iced Tea
(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.
Pineapple Juice
(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.

Sagot Gulaman
(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
3. Add 2-3 ice cubes.
(per serving)
Pinipig Nata
Beans Ube
Langka Macapuno
Kaong Sugar
1 cup crushed ice
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.
Mais Con Yelo
(per serving)
cup corn
1 cup ice
3 tablespoon cornflakes
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.
Saging Con Yelo

(per serving)
2pcs saba
1 tablespoon brown sugar
1 teaspoon banana essence
1 cup ice
cup evaporated milk
Serving procedure:
1. Cut the saba into 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 bowl.
Selecta Ice Cream
Cone (sweet cone or ordinary cone)
- 3 scoop of ice cream in a cone

Materials Handling Design

The Kalye Ocho Fast food restaurant will be open during mall hours from 8:00 am in the
morning to 11:00 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 customers 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.
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)

Technology Assistance
Maranans Street Food Market will have its technology assistance such as telephone,
internet connection, computer, POS system, television to make the operation of the night market
smooth. CCTV cameras will be installed to ensure optimum security.
A general check-up of the facilities shall be done at least three months to ensure that
facilities are well-kept and functioning well so that it can deliver quality and competitive service.
Project Site and Lay-out