The document provides information about barbecuing and operating a barbecue business in the Philippines. It discusses the history and styles of barbecue in different countries. It then focuses on barbecue in the Philippines, describing popular street foods like isaw and techniques used. The document outlines the key inputs needed to open a barbecue business like money, manpower, materials, and machinery. It describes the pre-cooking, cooking and selling processes and importance of cleanliness. The output would be satisfied customers through low-priced, tasty barbecue that could generate a daily net income of PHP1,000-2,000.

1. Group 5: Bartolome, El Kermi, Mendoza,
Orbeta, Pichay

2. Some Trivia about BBQ 
 History of BBQ
 Upon landing in the Caribbean, the Spanish, used the
word barbacoa to refer to the natives' method of slow-
cooking meat over a wooden platform. By the 19th
century, the culinary technique was well established in
the American South, and because pigs were prevalent
in the region.
 Other countries have BBQ in their own style:
 Korean BBQ- thin slices of grilled pork
 Argentina’s asado, or marinade-free meat cooked in a
smokeless pit
 Mongolian BBQ- a stir-fry invented in Taiwan

3. BBQ in the Philippines 
 They say that BBQ in the Philippines may have been influenced
by either our neighbor country, the Indonesians (they have
their national dish called SATAY- skewered meat in bamboo
stick) or the Japanese, who once occupied our country (they
have their YAKITORI- skewered chicken)
 BBQ in the country is a famous street food as you see vendors
on every street corner or neighborhood. What’s distinct in each
BBQ is that every single stall has their own special style of
sauce, that may consist of calamansi/lemon juice, vinegar,
lemon soda (7-up or Sprite), soy sauce and tomato ketchup
mixed in their own style.

4. Isaw (Grilled Pork Intestine) Pork BBQ
Tenga (Grilled Pork Ear) Chicken Isaw Betamax (Grilled
Chicken Blood)

6. INPUT

Money
Manpower
Materials
Machinery

7. MONEY 
 Working Capital: Php 2,000 – 25,000
 Capital Expenditure: Grill, sauce container, bbq
sticks, meat, charcoal, gas
 Operating Expense Budget: Salary of manpower,
rent
 Source of fund: savings

8. MANPOWER 
 Qualifications
 Knows how to cook bbq, willing to stand for long hours
and experience heat conditions
 Job Description
 Responsible for cooking and selling bbq
 Training: To be trained how to prepare and cook the bbq
 Quantity: Two - Three
 Benefits/Incentives: Free meals, transportation allowance
(if not a stay-in), board and lodging
 Disciplining:
 Observe cleanliness on self like washing hands before
cooking, wearing hairnet and an apron.

9. MATERIALS 
 Raw Materials
 Variety of Meat parts like Pork ears, Chicken Blood,
Chicken and Pork Intestines for Isaw, and pork meat
 Sauce Ingredients like soy sauce, vinegar, chili
 Equipment
 Griller, Tongs, Electric Fan, Glass Containers for the
sauce
 Barbecue sticks / Skewers
 Charcoal/Gas/Newspaper

10. MACHINERY 
 Physical Layout
 Grill area, waiting area and eating area
 Store Size and Location:
 High foot traffic like near the church, school, tricycle
and jeepney terminals, public market
 Inspection
 Make sure area and cooking equipment is clean,
workers are hygienic. Food sold must be ensured of
good quality meat and passed the inspection

11. THROUGHPUTS


12. Pre-Cooking Process 
 Buys meat from a trusted supplier to ensure quality.
 Sauces are replaced every day to ensure that it is
clean

13. Cooking Process 
 Marinades meat and prepares the barbecue the night
before it will be sold.
 Marinade sauce is the key to a successful bbq
business
 Condiments/ Sauces are of variety: Sweet Chili, Mild
Chili, Chili, Vinegar

14. The Delivery or Selling
Process 
 BBQ items are precooked. Once a customer places
an order, the BBQ will be fully cooked.
 For take-out orders, the BBQ is wrapped in
parchment paper then banana leaves or plastic and
brown paper bag

15. Observing Cleanliness and
Maintaining Quality 
 Buys fresh meat daily
 Workers are required to wear apron and hairnet
 Trash can is placed near the grilling area
 Grilling equipment is cleaned daily
 Meat display are covered to make sure that no dirt
will go inside.

16. OUTPUT


17. 
 Low-priced BBQ (Php 10 – 12 per stick) but tasty and
satisfying = DELIGHTED CUSTOMERS
 With a good marinade and taste, the BBQ will be
known to others through word of mouth
 BBQ may be treated as a snack and as a take-out
meal or “ulam” for lunch or dinner. May also be
served for house/office parties through take-out.

18. MATCHING 
PRODUCT PRICE
•Served with special sauce and •Low priced and very affordable
cooked in secret recipe marinade - Php 10 – 12 per stick
•Clean and well arranged place to
get the attention of the customers
•Meat should be covered to
maintain sanitation
PROMOTION PLACEMENT
•Word of Mouth •Situated in high foot traffic areas
•Loyalty and “Suki”: For regular
neighborhood customers, they
may opt to pay later or “utang
muna”

19. OUTPUT 
 Satisfied Customer = Higher Sales = High Net
Income
 Cost for Isaw: Php 3.00, Cost for Pork BBQ: Php 4.80
 Average Sales: 500 -700 sticks
 Php 1,000 – 2,000 – Daily Net Income

20. Thank You!
