Dumaguin, John Rey M.
HUMSS-12 ENTREPRENEURSHIP
Caselet
Decode the business model map of Mang Inasal grilled chicken restaurant. How was Jollibee able to improve the
value of Mang Inasal after their acquisition?
COMPLEMENTORS
The main
complementor for this
business is the Jollibee
Food Corporation. While
the secondary
complementors, are
other restaurants that
are also under JFC.
CONFIGURATION
By following the FSC (Food,
Service and Cleanliness)
Conduct and the “Alagang
Pinoy Service”. To serve
high quality and fresh
ingredients to customers
and ordering the
ingredients from local
manufactures with a cost
that is fair for both parties.
DUMAGUIN, JOHN REY M.
HUMSS-12
VALUE NETWORK
The Value Network in the
business started when Mr.
Edgar Sia, owner of Mang
Inasal, first sold 70% of his
business to a Mr. Tony Tan
Caktiong the owner of a
well-known company - the
Jollibee Food Corporation.
And the deal was finally
settled when Mr. Sia sold the
remaining 30% of his
business to Mr. Caktiong.
RESOURCES AND
PROCESSES
Resources: Fresh and Local
Ingredients, Furniture,
Facilities, Employees,
Machines, and Human
Conduct, Behavior and
Skills
Processes: FSC, Purchasing
and Serving High Pinoy
Products, and to follow the
direct order of “Alagang
Pinoy Service” (to serve food
with high quality and with
heart.
COST
It depends on how and
where they are going to
establish another fast-
food chain restaurant.
They must consider the
utility expenses, the
fees/shares for the
manufacturer, the
resources, furniture,
fixtures and equipment,
and assets.
TARGET MARKET
The main target of the
chicken grilled
restaurant is mainly the
Filipino citizens. On the
other hand, the said
possible market of the CHANNEL
establishment is the
Foreigners or tourists Mang Inasal tends to
who are either visiting or establish their
staying in the country. restaurants in the
vicinity of populous
places such as City and
VALUE PREPOSITION malls, near public
markets, businesses, and
The benefit of having to
crowded places just like
taste and affording a
churches and parks.
provincial meal here in the
city that is cheap and also
delicious. To establish a
pioneer movement the
“unlimited rice”, that is CUSTOMER BONDING
available in any form of STRATEGY
available rice meal in the
menu. The expectation that To serve high quality food
the customers will feel that to their customers. To
they have paid is worth it. make people that they are
at home and to make sure
that every time they enter
REVENEU MODEL the restaurant, they can
feel the love of a family. To
The price for the food serve food with a heart and
would be very affordable love. To make customers
to anyone. The price that feel that what are they are
goes with the “unlimited eating is worth it for the
rice” policy is worth it. price that they paid.
The customer will have
the sense of “mura na,
sulit pa” when they eat
at Mang Inasal.
ENTREPRENEURSHIP
 Caselet: Red Mango

a) Decode what pain points Red Mango was solving in launching the brand.
The pain points that Red Mango was solving in launching the brand is that they did not have enough
branches and franchises that is why they have faced some difficulties in introducing and selling to the
market. In addition, they needed to ensure the consistency of the store so that they can easily
manage communications during and between shifts that could be adapted effectively as the company
continues to grow.
b) Are the pain points still valid? What can make them more successful after a decade?
Yes, the pain points are still valid. Since the store was already quite popular in other states and
countries such as California, Nevada, Utah, Washington, and Mexico; and in 2009, its first Philippines
store was introduced to the market. Despite their success in other countries, they can still be more
successful soon if they expand their store and products (such as the flavors that they can offer) here
in the Philippines knowing the fact that there are a lot of people who puts yogurt and smoothies as
a part of their diet, especially among women - because in 2010 about 70% of Red Mango’s buyers were
women.
c) Formulate the value proposition of Red Mango using the four benefit frameworks (functional benefit,
emotional benefit, social benefit, and economic benefit).
FUNCTIONAL BENEFIT:
The frozen and low-fat yogurt product of Red Mango has been categorized as a better
alternative for an ice cream and can also be refreshing yet beneficial to the immune system
plus, it aids to a better digestive system as it was first frozen yogurt store to be certified
by the National Yogurt Association with the Live & Active Cultures seal, which means that
the store uses high standard real yogurt.
EMOTIONAL BENEFIT:
As mentioned above, 70% of Red Mango’s customers are women in 2010, as the health
benefits that their yogurts contain are very important to them because according to
researchers at the University of California, Los Angeles, consuming yogurt has an emotional
impact on our brain, because it has been known to be helpful in coping with mood, anxiety,
stress plus it reduces the risks of stroke and improves the digestive system.
SOCIAL BENEFIT:
Since the products of Red Mango carries a lot of health benefits, the customers might think
think that the owner/ founder of the store is also a person who gives value to his emotional
and physical health and with that, he can serve as a motivation to others in venturing the
business industry and in taking good care of their bodies. In addition, the store can also help
their customers who loves to eat yogurt to socialize with other people who shares common
interests with them and will eventually turn into friendships.
ECONOMICAL BENEFIT:
Red Mango offers their products at great deals, making sure that the market can afford
everything in their menu. This method can help them gain a high revenue in the market and
puts them on top of the competition which will help them grow faster and can give them
better opportunity to respond to the market trends.
DUMAGUIN, JOHN REY M. ENTREPRENEURSHIP
HUMSS-12