Chapter 4: Technical Aspect

 What are the equipment needed for the operation?

Street food stall equipment:

1. Pop-up Gazebo
Very easy to set up and the cheapest way to start a street food business. They come in a
number of different sizes, 2.5m x 2.5m /3m x 3m/4m x 8m.
Go for a 3m x 3m industrial-grade gazebo as this is the average size for street food markets and
the pitch fee is also dependant on the size of your stall.
2. Catering Tables
You will need work surfaces to prepare, cook and serve your food. Go for the pop-up stainless
steel tables as they look more professional and are easier to store and clean.
These are a bit more expensive than, plastic, pop-up tables, but in my experience well worth
the investment as they last a very long time.
3. Cold storage
Whatever you intend to sell you need to keep your foodstuff fresh. This is particularly
important when you are trading over the summer on hot days and when you anticipate busy
periods and will need surplus stock.
4. Hand-washing facilities
You need running warm water and a separate area for hand-washing and utensils. You can get
mobile hand washing units which you fill with hot water and stay warm for a period of hours.
You can also go for a pop-up sink, with an electric pump and kettle if you want something a bit
more extensive.
6. Cleaning equipment
It seems pretty obvious but when starting out and having a thousand things to do, this one can
be easy to forget. You need to use a disposable blue roll and an anti-bacterial surface cleaner
and a separate sanitizer.
7. Signage
As street food become more popular amongst the masses, so increases the competition from
other food traders. You, therefore, have to stand out amongst the crowd. This involves large
signage above your stall clearly stating what you sell.
8. Menu
You obviously need to tell people what you are selling, which involves designing and creating a
menu. A good tip is for your menu to be big and clear enough for people to see at a distance or
when there are crowds.
9. Equipment storage
As mentioned in the beginning you will need transportation to move all this equipment. You will
also need storage, especially if you are hiring a van. You, therefore, may want to consider a
garage or dedicated storage facility.
10. Food storage
Most food can be cooked on-site from a food stall, but You will most definitely need some sort
of food storage, whether at the home or a dedicated prep kitchen.
11. Gas and Electric
You need to decide what you will run your food stall equipment off. Gas can be cheaper to run
than electric but is a bit more expensive to set-up.
You will also have to take into consideration that most food markets have an electrical capacity
that is allocated to each trader.
12. Gas canisters
If you go for the gas option, you will need propane or butane gas canisters. You can get these in
a range of sizes from 3.9kg to around 19kg.
13. Griller
Suitable for grilling hot dogs, bbq’s, isaw, etc…
14. Fryers
Think potato fries, halloumi fries, fried chicken – Anything you need to fry really.
17. Seating
This not essential equipment and to be honest most event organizers provide some sort of
seating. You may want to consider seating, however, if you plan to trade as a stand-alone unit.
  What are the ingredients for making the product?

 Isaw – intestines of either chicken or pig that are coiled onto skewers and grilled over
charcoal. It’s smoky flavor contrasted with the sweet and tangy vinegar sauce make it a
perfect afternoon snack or pre-dinner appetizer.
 Ukoy – a classic Filipino fritter made of bean sprouts, shrimps, and julienned squash
mixed with orange batter and deep-fried to crispy perfection. Ideally partnered with a
sweet vinegar sauce.
 Kwek kwek – quail eggs covered in orange colored batter and deep fried. Other
variations include hot dogs covered in the same orange batter (think Filipino version of
the popular corndogs). When dipped in vinegar sauce with chopped garlic, onion, and
chilis, kwek kwek bursts with amazing flavors that Filipinos are all familiar with.
 Helmet, Adidas, and Betamax – grilled street foods made of chicken head, chiken feet,
and coagulated chicken blood, respectively. Although some foreigners may find them
repulsive, these adventurous street foods are prime examples of Filipinos’
resourcefulness. As they always say, one man’s trash is another man’s culinary treasure.
 Mango-on-stick – Fresh, green Indian mangoes with seeds removed and poked onto
skewers then served with a nice spread of sweet, salty shrimp paste (bagoong). It’s the
ultimate summer snack that passersby won’t be able to resist.
 Fish balls/chicken balls/squid balls – the all-time favorite Filipino street food snack, fish
balls are usually served by getting your own skewer and poking them straight out of the
oil. Although the balls are made primarily of flour, the sweet and special “Manong’s
sauce” is the reason why people keep coming back for more.
 Other street food ideas: Balut, Banana Q, turon, binatog, 1-day-old fried chicken, taho,
mami, sotanghon, and palabok.

What are the supplies needed in the business?

- Some of the supplies are already mentioned in the equipments needed, the supplies
for the food are the following:
1) Eggs/Quial Eggs
2) Indian Mangoes
3) Chicken parts (example chicken feet, chicken head, etc…)
4) Bean Sprouts
5) Shrimps,
6) Julienned Squash
7) Vinegar (Home Made)
8) Intestines of Either Chicken or Pig’s
9) Processed Fish Balls/Chicken Balls/ Squid Balls
10) Skewers
11) Bananas
12) Raw Noodles
13) Cooking Oil
 Nature of the location (rental, lease or purchased with priced assumptions)
 Rental: Php 100-150/sq.m./month based on the rental rates of province of isabela
 Lease or purchaased with product assumptions: The owner and its participating
members agreed that the owner will have to pay 55.6% of the partial payment and the
rest of it will be the members responsibility as they are the one that is backing up the
owner, also the founder of the business.

 Product/Service Description
 Equipments:
1) Pop-up Gazebo
2) Catering Tables
3) Cold storage
4) Hand-washing facilities
5) Cleaning equipment
6) Signage
7) Menu
8) Equipment storage
9) Food storage
10) Gas and Electric
11) Gas canisters
12) Griller
13) Fryers
14) Seating
 Ingredients:
1) Eggs/Quial Eggs
2) Indian Mangoes
3) Chicken parts (example chicken feet, chicken head, etc…)
4) Bean Sprouts
5) Shrimps,
6) Julienned Squash
7) Vinegar (Home Made)
8) Intestines of Either Chicken or Pig’s
9) Processed Fish Balls/Chicken Balls/ Squid Balls
10) Skewers
11) Bananas
12) Raw Noodles
13) Cooking Oil

 Staffs:
- John Juaton
- Dania Nicole Baldovino
- Lailac Faith Pastor
- Gelleane Delos Santos
- Joe-anne Dacuag
- Al Zachary San Pedro
 Transportation Description (Car/Truck/ Service with Price)
-The whole company decided that the owner and the members/staffs can use their
private vehicle as it helps save more money than to rent a vehicle weekly.

 Office Layout/ Floor Plan

 Production and Operational Procedure

I. As scheduled between Weekdays all the staffs on shift are to be in the stall as early as
8 AM.
II. They are to clean the whole area of the stall and the equipments.
III. After Cleaning, the staffs are to check the conditions of the equipments and the stock
of the supplies.
IV. Next, Prep the ingredients and ready to serve the customers.
V. In the afternoon, we will still go with the same procedure mentioned above.
VI. Before closing time which is 8:30 PM, all staff are to clean the area of the stall and also
the equipments.
VII. Double Checking is needed for confirmation that the stall, equipments, supplies are in
good condition for another day and night.
VIII. The staff that supervised the supplies are to check the list of the supplies that were
used in the day.
IX. The auditor of the company will see if any profits/revenues were made.
X. The Owner is to supervise and support the whole business.