QUEZON CITY UNIVERSITY

CALAMANIOR
QUEZON CITY UNIVERSITY
DAINTY ENTERPRISE
Organizational Chart
 QUEZON CITY UNIVERSITY

ENTERPRISE IDEA
(GOPPS)
The Goals The Philosophy The Problem at The Solution
Hand
● Our product Mission The cleanliness of Staff should dress
will be a most Calamares appropriately,
popular local Calamanior's stores is not including wearing
street snack mission is to observed, as these an apron, gloves,
enjoyed by efficiently deliver are usually located and a mask, so that
many and sustain your in streets, as customers are
Filipinos, and daily cravings. pointed out by satisfied with our
we plan to Calamanior Judefensor (n.d.). facility's
open ensures safety, cleanliness.
branches cleanliness, and the
throughout most affordable The quality of Our team should
the country. food you've ever service does not always engage with
Our Filipino known. In every meet customers' customers politely
products, way possible, our expectations, since in order to gain their
which actions will be calamares loyalty and improve
incorporate responsible, businesses are their experiences
elements of dependable, and usually self-service, with our services.
Philippine approachable. Our as noted by Lawton
culture, are Calamanior's (2022).
aimed at ultimate mission is
international to spread its quality The location is a Our location will be
markets. and uniqueness problem especially in a crowded place,
throughout the when the business specifically where
world. environment does students pass by
not prefer after class. This will
Vision calamares, as increase awareness
emphasized by JLL and familiarity with
Calamanior aims to (n.d.). our product.
be one of the most The packaging of Our packaging will
popular and calamares is thin be straightforward
enjoyed local foods and the typical and simple. The
in the country, so plastic cups can product will be
that when someone heat up when held placed directly on a
mentions by customers, as small disposable
calamares, our pointed out by plate, which will
product comes to Judefensor (n.d.). make it easier for
mind. In addition, the customers.
 QUEZON CITY UNIVERSITY
our product will be Furthermore, we do
one of the local not intend to
street foods include non-value-
enjoyed by many added packaging
Filipinos, with with our product.
branches
throughout The availability and The main raw
Philippinesand in quality of raw material we intend
other countries. We materials might run to use in the
also want our local out or lose product is a squid,
Filipino product, freshness, which is readily and
which is embedded according to freshly available in
with Philippine Judefensor (n. d.). nearby public
culture, to be markets.
marketed
internationally. The variety of Our product variety
calamares is is exceptional and
undifferentiated, as captures attention
all calamares due to its natural
businesses are the black color, making
same, as stated by us stand out among
Judefensor (n. d.). market competitors.

The quality and Calamares may

nutritional value of cause food
foods might poisoning because
concern customers, they are seafood
as emphasized by especially when
Judefensor (n.d.). cooked carelessly.
Cooking squid is
quick, but it must be
done carefully to
avoid food
poisoning.

Staff attitude Set a stricter role

towards the and be responsible
customers might be for their jobs and
displeasing, as duties.
noted by Nyazungu
(2022).
 QUEZON CITY UNIVERSITY
MARKETING CONCEPT (8Ps)
Product Price Place Promotion
Our fellow Filipinos Total Direct Selling
The entrepreneurs' Because we are
enjoy eating Price per piece: manufacturing just starting out, we
inexpensive but business is located decided to use
delicious foods, Total cost of in the direct marketing
such as those materials Commonwealth advertising to
labeled as street Purchases – Market in Quezon market our products
foods. We chose ₱376.00 (packaging City. This is where to customers
the food included) commercial directly. This allows
Calamanior transactions will us to quickly
because it is very Number of products take place. capture the clients'
popular these days – 60 pieces interest and make
and many people Cost – ₱6.27 per candid comments
crave it. We chose piece about the product.
it because it is We will use our
delicious and Selling price = Cost website and
affordable, loved by + (Markup × Cost) Facebook page to
many people, and = ₱6.27 + directly advertise
no one can resist its (30%×6.27) our goods.
taste. We can = ₱6.27 + ₱1.88
provide one-of-a- = ₱8.15 Facebook Page:
kind calamares Dainty Enterprise
paired with the best Selling Price =
vinegar sauce ₱8.15 per piece https://
made from our own www.facebook.com
recipe. We can /profile.php?
create it by
id=1000865480607
assisting one
another and 30
accepting opinions,
feedback and
suggestions, with
price ranges from
₱ 100 to 500,
customers can
design and prepare
their own
Calamanior.

People Physical Evidence Process Productivity

 QUEZON CITY UNIVERSITY
and Quality
Bello, Aren Dave Ingredients for Steps in cooking Calamanior is an
Cañete, Federico making Calamanior: exceptional and
Ero, Flora Mae “Calamares” 1. Clean the innovative
Esteban, Dave ● Oil (gallon) - squids and calamares, an all-
Johnson R. 200 remove time Filipino
Hilario, Gennysyr ● Flour (5 kilo) unwanted favorite.
G. - 100 parts. Calamanoir can
Lambot, Kristine T. ● Squid (3 kilo) 2. Cut the serve as snacks to
Paet, Eric - 492 squids into customers,
Salcedo, Sherina ● Egg (Tray) - bite-sized especially for
Joy A. 160 pieces. students with a tight
● Salt - 20 3. Slice the budget.
● Black pepper cucumber Furthermore, it can
- 20 thinly. also be eaten with
4. Prepare the rice, which makes it
Ingredients for remaining a meal.
making “Sauce” ingredients.
BARBECUE 5. Measure the The dips or sauces
SAUCE: flour into the partnered with
● Ketchup - exact Calamanoir are
120 amount. made with natural
● Brown Sugar 6. Put the flour ingredients which
- 45 into a mixing are healthy and
● Vinegar - bowl. safe to eat.
215 7. Put the
● Water - 30 cornstarch Using local
● Spices and into the ingredients and
Seasonings - mixing bowl. sustainable
150 8. Mix the flour packaging is a way
● Hot Sauce - and for Calamanoir to
161 cornstarch uphold
evenly. sustainability and
VINEGAR SAUCE 9. Put a pinch healthy living, and
● Vinegar - of salt into at the same time,
● ¼ Chili - 37 the mixture. delicious yet
● ¼ Onion - 20 10. Add a cup of affordable.
● ¼ Garlic - 17 water into
● Black the mixture.
Pepper - 20 11. Mix them
until there
MAYONNAISE are no lumps
SAUCE: in the
 QUEZON CITY UNIVERSITY
● Egg Yolk - mixture.
● Vinegar - 12. Add the
● Mustard - 95 garlic
● Salt - powder into
● Tabasco the mixture.
Sauce - 119 13. Mix the
● Vegetable batter evenly
Oil - 235 to thicken its
● Lemon Juice consistency.
- 65 14. Adjust the
flavor by
adding garlic
powder.
15. Add a few
drops of
water.
16. Add black
pepper to the
batter.
17. Add the
black food
color.
18. Add egg to
the batter.
19. Mix the
batter
evenly.
20. Stir the
mixture to
have its
thick, fluid
consistency.
21. Preheat oil in
the frying
pan.
22. Deep fry the
chopped
squids
dipped in the
batter.
23. Serve the
Calamanior
with the
 QUEZON CITY UNIVERSITY
cucumber,
lettuce and
dips.

Product
Our fellow Filipinos enjoy eating inexpensive but delicious foods, such as those
labeled as street foods. We chose the food Calamanior because it is very popular these
days and many people crave it. We chose it because it is delicious and affordable, loved
by many people, and no one can resist its taste. We can provide one-of-a-kind
calamares paired with the best vinegar sauce made from our own recipe. We can create
it by assisting one another and accepting opinions, feedback and suggestions, with
price ranges from ₱ 100 to 500, customers can design and prepare their own
Calamanior.

Price
Total Direct Selling Price per piece:

Total cost of materials

Purchases – ₱376.00 (packaging included)
Number of products – 60 pieces
Cost – ₱6.27 per piece

Selling price = Cost + (Markup × Cost)

= ₱6.27 + (30%×6.27)
= ₱6.27 + ₱1.88
= ₱8.15
Selling Price = ₱8.15 per piece

Place
The entrepreneurs' manufacturing business is located in the Commonwealth
Market in Quezon City. This is where commercial transactions will take place.

Promotion
Because we are just starting out, we decided to use direct marketing advertising
to market our products to customers directly. This allows us to quickly capture the
clients' interest and make candid comments about the product. We will use our website
and Facebook page to directly advertise our goods.

Facebook Page:
Dainty Enterprise | https://www.facebook.com/profile.php?id=100086548060730
 QUEZON CITY UNIVERSITY

People
General Manager - Mr. Guimalig, Mhar John
The General Manager is in charge of improving efficiency and increasing
departmental profits while also overseeing the overall operations of the company. He is
in charge of several aspects of a business, such as hiring employees, operating
budgets, and launching price promotions that may attract more customers.

Financial Manager - Mr. Castillo, Maverick

The Financial Manager oversees an organization's financial health and critical
functions such as cash flow monitoring, profitability determination, expense
management, and the production of accurate financial information.

FInancial subordinates of Mr. Castillo are;

Duquesa, Arvel
Demos, Andrea B.
Buce, Vina Marie S.
Dagatan, Daryll
Bello, Aren Dave A
Cañete, Federico
Delmar, Kaye

Marketing Manager - Ms. Pañares, Cristine

The Marketing Manager is in charge of creating, implementing, and executing
strategic marketing plans for an entire organization in order to attract new customers
and keep current ones.

Marketing subordinates of Ms. Pañares are;

Ero, Flora Mae C.
Esteban, Dave Johnson R.
Munoz, Kris Angelo C.
Salcedo, Sherina Joy A.
Lambot, Kristine T.
Paet, Eric M.

Production Manager - Mr. Hillario, Gennysyr G.

The Production Manager is a professional who oversees the manufacturing
process and coordinates all activities to ensure sufficient resources are available. He
 QUEZON CITY UNIVERSITY
plans employee schedules, estimates costs, and prepares budgets to ensure workflow
meets deadlines.

Production subordinates of Mr. Hillario are;

Padre, Mashne
Dumanggas, Mark Daniel L.
Tecuico, Dhana Marie S.
Beltran, Jacqueline P.
Bachiller, Micca M
Rendora, Karl J.
Daruca, Jiean E.

Physical Evidence

Ingredients for making “Calamares”

● Oil (gallon) - 200
● Flour (5 kilo) - 100
● Squid (3 kilo) - 492
● Egg (Tray) - 160
● Salt - 20
● Black pepper - 20

Ingredients for making “Sauce”

BARBECUE SAUCE:
● Ketchup - 120
● Brown Sugar - 45
● Vinegar - 215
● Water - 30
● Spices and Seasonings - 150
● Hot Sauce - 161

VINEGAR SAUCE
● Vinegar - 45
● ¼ Chili - 37
● ¼ Onion - 20
● ¼ Garlic - 17
● Black Pepper - 20
 QUEZON CITY UNIVERSITY
MAYONNAISE SAUCE:
● Egg Yolk - 28
● Vinegar - 14
● Mustard - 95
● Salt - 5
● Tabasco Sauce - 119
● Vegetable Oil - 235
● Lemon Juice - 65

Process

Steps in cooking Calamanior

Clean the squids and remove unwanted

parts.

Cut the squids into bite-sized pieces.

QUEZON CITY UNIVERSITY
Slice the cucumber thinly.

Prepare the remaining ingredients.

Measure the flour into the exact amount.

QUEZON CITY UNIVERSITY
Put the flour into a mixing bowl.

Put the cornstarch into the mixing bowl.

Mix the flour and cornstarch evenly.

QUEZON CITY UNIVERSITY
Put a pinch of salt into the mixture.

Add a cup of water into the mixture.

Mix them until there are no lumps in the

mixture.
QUEZON CITY UNIVERSITY
Add the garlic powder into the mixture.

Mix the batter evenly to thicken its

consistency.

Adjust the flavor by adding garlic powder.

QUEZON CITY UNIVERSITY
Add a few drops of water.

Add black pepper to the batter.

Add the black food color.

QUEZON CITY UNIVERSITY
Add egg to the batter.

Mix the batter evenly.

Stir the mixture to have its thick, fluid

consistency.

Preheat oil in the frying pan.

QUEZON CITY UNIVERSITY
Deep fry the chopped squids dipped in
the batter.
 QUEZON CITY UNIVERSITY
Serve the Calamanior with the cucumber,
lettuce and dips.Serve the Calamanior
with the cucumber, lettuce and dips.

Product and Quality

Calamanior is an exceptional and innovative calamares, an all-time Filipino
favorite. Calamanoir can serve as snacks to customers, especially for students with a
tight budget. Furthermore, it can also be eaten with rice, which makes it a meal.

The dips or sauces partnered with Calamanoir are made with natural ingredients
which are healthy and safe to eat.

Using local ingredients and sustainable packaging is a way for Calamanoir to

uphold sustainability and healthy living, and at the same time, delicious yet affordable.

FINANCIAL CONCEPT-
ELEBAGANZA (8Ps)
 QUEZON CITY UNIVERSITY
Required Start-Up Capital Sources of Start-Up Capital

From the contribution of all the group

Particu Amoun members per Monday, Wednesday,
lars t and Friday.
Produc ₱ 1,000
tion
Tools
Materia ₱ 331
ls
Packag ₱ 185
ing
Transp ₱ 20
ortatio
n
Expens
e
Utility ₱ 1,800
Expens
e
Licens ₱ 200
es
Total ₱ 3,536

Produc Amoun
tion t
Tools

Gas ₱ 500
Stove

Gasulet ₱ 500
te

Total ₱ 1,000

Materials Amount

Lumot 1 kg. ₱130.00

 QUEZON CITY UNIVERSITY

(Squid)

Egg 1 pc. ₱7.00

Flour 1/4 ₱13.00

Cornstarch 1/4 ₱15.00

Washed 1/4 ₱24.00

Sugar

Garlic 2 pcs. ₱20.00

Powder

Pepper 1 pack ₱10.00

Chicken 1 pc. ₱7.00

Cube

Aji-no-moto 10 g. ₱5.00

Plastic 1 pack ₱35.00

Gloves

Cucumber 1 pc. ₱15.00

Lettuce 1 pc. ₱25.00

Mayonnaise 1 pack ₱15.00

BBQ 1 pack ₱10.00

Ketchup

Total ₱331.00

Packag Amoun
ing t

Disposa ₱ 100
ble
Plate

Sauce ₱ 45
Cups
 QUEZON CITY UNIVERSITY

Paper ₱ 40
Bag

Total ₱ 185

Transp Amoun
ortatio t
n
Expens
e

Jeepne ₱ 20
y

Total ₱ 20

Utility Amoun
Expens t
e

Electrici ₱ 500
ty
Expens
e

Water ₱ 500
Expens
e

Fire ₱ 800
Extingui
sher

Total ₱ 1,800

Licens Amoun
es t
Baran ₱ 200
 QUEZON CITY UNIVERSITY
gay
Permit
Total ₱ 200

Packaging

Calamanior:
QUEZON CITY UNIVERSITY
 QUEZON CITY UNIVERSITY
Dipping Sauce:

Appendices
Appendix 1: Reference/Works Cited (APA 7th Edition)

Reference:
Bika, N. General Manager job description. Recruiting Resources: How to Recruit
and Hire Better. Retrieved 7 October 2022, from
https://resources.workable.com/general-manager-job-description.

Bika, N. Production Manager job description. Recruiting Resources: How to Recruit and
Hire Better. Retrieved 7 October 2022, from
https://resources.workable.com/production-manager-job-description.

Gray, C. (2018). Is Calamari Healthy?. Healthy Eating | SF Gate. Retrieved 7 October

2022, from https://healthyeating.sfgate.com/calamari-healthy-4149.html.

JLL. 9 disadvantages of self-service options. SearchCustomerExperience. Retrieved 7

October 2022, from https://www.techtarget.com/searchcustomerexperience/tip/6-
reasons-why-self-service-options-fail.

JLL. Seven reasons why location is important. Us.jll.com. Retrieved 7 October 2022,
from https://www.us.jll.com/en/views/seven-reasons-location-important.

Judefensor. Dirty Dining (all about Philippine street food, safety & nutrition). Wordpress.
Retrieved 7 October 2022, from
https://judefensor.wordpress.com/2012/05/11/dirty-dining-all-about-philippine-
street-food-safety-nutrition/.
 QUEZON CITY UNIVERSITY
LHH. (2022). Marketing Manager Job Description | LHH. Lhh.com. Retrieved 7 October
2022, from https://www.lhh.com/us/en/insights/job-descriptions/marketing-
manager/.

Nyazungu, J. (2022). The importance of Attitude in Sales. Linkedin.com. Retrieved 7

October 2022, from https://www.linkedin.com/pulse/importance-attitude-sales-
jerry-more-nyazungu.

Stewart, M. (2011). Calamari 101. Calamari 101. Retrieved 7 October 2022, from
https://www.marthastewart.com/266853/calamari-101.

University of North Dakota. What Does a Financial Manager Do?. University of

North Dakota Online. Retrieved 7 October 2022, from
https://onlinedegrees.und.edu/blog/what-does-a-financial-manager-do/.

Appendix 2: Supporting Documents

CALAMANOIR SURVEY INTERPRETATION

Out of the 57 respondents, the majority of their ages range from 19 to 21, while other
respondents have ages ranging from 13 to 38 years old.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents in the survey, 37 are female, 19 are male, and 1 is gay.

Out of the 57 respondents, 32 (56.1%) say that they are neutral over the consideration
of calamares as an unhealthy food, while 4 (7%) respondents strongly agree and
another 4 (7%) strongly disagree.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, 20 (35.1%) respondents say that they agree with the price-
worthiness of calamares, despite its small size. Only 2 respondents say that they
strongly disagree with it.

Out of the 57 respondents, 31.6% of them strongly agree that calamares are better with
other dips aside from vinegar.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, 35 respondents (61.4%), being the highest percentage, say
that calamares are suited to their taste preference.

Out of the 57 respondents, 20 of them strongly agree, and 18 are neutral in terms of
quick customer service of calamares sellers.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, the majority of the respondents variously answered from
strongly agree to neutral, when it comes to the reheating service of cooled calamares
products.

Out of the 57 respondents, 20 respondents agree, 16 strongly agree, and 16 are neutral
over self-service calamares businesses.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, the highest percentage of 57.9% strongly agrees that
sociability or friendliness of sellers are a factor as to their buying decisions over
calamares and other street foods.

Out of the 57 respondents, the majority of the respondents variously answered strongly
agree, agree, and neutral over the presentability and appeal of the appearance of
 QUEZON CITY UNIVERSITY
calamares.

Out of the 57 respondents, 29.8% agree that bamboo and plastic cups are sustainable,
while 15.8% and 8.8% disagree and strongly disagree, respectively.

Out of the 57 respondents, as high as 73.7% of the respondents strongly believe that
storage containers have to be clean and tidy.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, the majority of the respondents variously answered from
strongly agree to neutral, in the problem that the reused cooking oils affect their
decisions whether to push through in buying or not.

Out of the 57 respondents, 20 are neutral about a huge number of sellers in calamares,
while the rest are distributed among agreements and disagreements.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, 29.8% say that the physical appearance of the sellers affect
their buying behavior neutrally, while the lowest, 5.3%, say that they disagree with it.

Out of the 57 respondents, the highest percent of 73.7% say that hygienic attire such as
apron, hair net, and food gloves are strongly agreeable.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, 50.9% strongly agree to delegation of staff on different

segments of calamares business operation.

Out of the 57 respondents, 25 respondents (43.9%) say that other locations aside from
streets are feasible for the establishment of calamares business.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, tables and chairs are strongly agreed by 40.4% of the
respondents.

Out of the 57 respondents, the highest percentages are 38.6% for strongly agree and
35.1% for neutral over food carts than food stalls for calamares.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, a high percentage of 61.4% say that calamares are feasible
to establish in schools.

Out of the 57 respondents, most of the respondents strongly agree (35.1%), agree
(24.6%), and are neutral (26.3%) over the possibility of innovative packaging of
calamares..
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, 30 respondents strongly agreed, the highest ranging answer
(52.6%), in the packaging that maintains heat of calamares.

Out of the 57 respondents, most of the respondents strongly agree (26.3%), agree
(24.6%), and are neutral (29.8%) in the uncomfortable plastic cups used as packaging
of calamares.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, the highest percentage is neutral (36.8%) when it comes to
the use of paper cups in calamares products with vinegar sauces.

Out of the 57 respondents, most respondents strongly agree (42.1%) and agree
(33.3%) in their consideration of calamares' appearance when buying them from food
stalls.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, most of the respondents strongly agree (36.8%), agree
(24.6%), and are neutral (24.6%) in their disappointment on sold-out or out of stock
calamares.

Out of the 57 respondents, most of the respondents strongly agree (28.1%), agree
(24.6%), and are neutral (33.3%) that inconsistency in size of calamares is directly
affecting their purchasing decisions.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, the majority of the respondents are neutral (36.8%) about
their awareness of the frequent unavailability or selling out of calamares in the market.

Out of the 57 respondents, the highest ratings for the answers as to purchasing
differentiated calamares compared to the typical ones are neutral (43.9%) and strongly
agreed (29.8%), respectively.
 QUEZON CITY UNIVERSITY

Out of the 57 respondents, most of the respondents strongly agree (36.8%) and neutral
(28.1%) in buying calamares that have several flavors.