...Introduction to Mang Inasal A. Company Profile Edgar Sia II, then 20 years old, took the entrepreneurial path when he founded Mang Inasal and began its operations in Iloilo City, Philippines on December 12, 2003. The restaurant initially offered chicken inasal to its clientele which was well-received by the Ilonggo people. As time went on, it offered more Filipino-inspired cuisine to the mass market. As such, the driving force behind Mang Inasal’s exponential growth lies in its uniquely Filipino food offerings, its value for money and its serving of unlimited rice for customers. All these factors add up to create Mang Inasal’s distinct brand identity, which has led to its becoming one of the country’s fastest growing fastfood chains. Fast forward to seven years later, the company currently has 223 branches around the country, with its management aiming to expand to 500 branches by the year 2012, with a hundred new stores opening annually. The company offers Paborito Meals and Sulit Meals to its customers, as well as Palamig Selections, Merienda Meals and other well-loved Filipino viands. The Paborito Meals are categorically more expensive compared to the Sulit Meals, whose lowest offering is at an affordable 49 pesos. However, their serving portions are bigger compared to the Sulit Meals. Mang Inasal also offers traditional Filipino dishes such as the Beef and Bangus Sinigang, Bangus and Pork Sisig, and Dinuguan, Halo-Halo, among many others. Mang Inasal promotes sustainable...
Words: 383 - Pages: 2
...Mang Inasal: Humble Stories and Where They Are Today!!! The epitome of success could never be achieved if one did not set a foot at the bottom of the staircase. Did you know that Mang Inasal, one of the most preferred dining places of the Filipinos today, can prove this? Where Did Mang Inasal start? Establishing its first branch in a 3-year-old unoccupied space in Robinsons Mall Carpark, Iloilo on December 12, 2003, Mang Inasal quickly became a hit for the Ilonggos. Of course, it would not be done without the efforts of its owner, Mr. Edgar Sia II. After conducting a research on what could be the common “taste” of the 16 regions in the Philippines, Sia figured out that “barbecue” (or simply, Inasal in Ilonggo) is the mass appeal—a feat that has been capturing the hearts and empty stomachs of the Filipino people. Before enterprising his business to Luzon, specifically in Manila, Mang Inasal opened its second outlet in Roxas City, Sia’s hometown. With this, his business bloomed in the provinces to 26 branches; a proof that his Inasal has really caught the Filipino tastebuds. In 2006, he finally opened his outlet in Manila, a venture that he referred to as the “make-or-break” city. It was during this year when the city was in the middle of rice shortage (and as we all know, rice is a primary food for the Filipinos). This was where he opened the “Unli Rice” promo, which was only supposed to run for two months. Seeing that it has attracted more customers, the promo became...
Words: 573 - Pages: 3
...Mang Inasal: Humble Stories and Where They Are Today!!! The epitome of success could never be achieved if one did not set a foot at the bottom of the staircase. Did you know that Mang Inasal, one of the most preferred dining places of the Filipinos today, can prove this? Where Did Mang Inasal start? Establishing its first branch in a 3-year-old unoccupied space in Robinsons Mall Carpark, Iloilo on December 12, 2003, Mang Inasal quickly became a hit for the Ilonggos. Of course, it would not be done without the efforts of its owner, Mr. Edgar Sia II. After conducting a research on what could be the common “taste” of the 16 regions in the Philippines, Sia figured out that “barbecue” (or simply, Inasal in Ilonggo) is the mass appeal—a feat that has been capturing the hearts and empty stomachs of the Filipino people. Before enterprising his business to Luzon, specifically in Manila, Mang Inasal opened its second outlet in Roxas City, Sia’s hometown. With this, his business bloomed in the provinces to 26 branches; a proof that his Inasal has really caught the Filipino tastebuds. In 2006, he finally opened his outlet in Manila, a venture that he referred to as the “make-or-break” city. It was during this year when the city was in the middle of rice shortage (and as we all know, rice is a primary food for the Filipinos). This was where he opened the “Unli Rice” promo, which was only supposed to run for two months. Seeing that it has attracted more customers, the promo became...
Words: 452 - Pages: 2
...strengths and weaknesses of the underlying business model of Mang Inasal. In the new business of franchising, it is critical to develop evaluation, documentation, training, mentoring and consulting skills, all within an ongoing, long term franchise relationship. The study will conduct analysis of opportunities and trends in franchising Mang Inasal to be able forecast the profit of the business. Once the market analysis are done , it would be better to developed realistic financial status of the business. These projections will help to determine the financial feasibility of the venture. Starting up a business in franchising requires to track the record of the existing business, and that is the first step in business planning. After evaluating the business, the study should consider how much is the starting capital to develop the franchise concept. The franchise fee of Mang Inasal is P1.1 Million + 12 VAT. It includes tried and tested operation support, use of brand/ trade name, opening marketing support and training support.The franchise term is 7 Years (Renewable) the space requirement is 150 to 200 Sq. Meters. The royalty/service Fee is 5% of Gross Sales, while the advertising Fee is 2% of Gross Sales. The Sources of Financing will be Php 7,000,000. the Corporation will put in P 5,000,000. The remaining will be borrowed from the bank. OBJECTIVE The objective of the study is to understand the business concepts of Mang Inasal to be able to forecast the profitability of the business...
Words: 316 - Pages: 2
...Kultural na Sanaysay: Isang Pagsusuri Sa Mito ng Mang Inasal Kailan lamang ay nauso ang mga chicken barbeque houses dito sa Pilipinas. Kahit saan ka lumingon ay mayroon kang makikitang manukan. Isa na sa mga ito ang Mang Inasal. Ang Mang Inasal ay isang barbeque fastfood chain dito sa Pilipinas na naghahain ng chicken barbeque, pork barbeque at iba pang mga pagkaing Filipino. Una itong itinatag noong December 12, 2003 sa Iloilo City. Nagsimula ito bilang isang maliit na fastfood kiosk na may laking 250 sqm sa parking building ng Robinsons Place Iloilo. Sa kasalukuyan, ang Mang Inasal ay mayroong 445 na branches sa buong bansa. Naging patok ang Mang Inasal sa panlasa ng mga Filipino. Maituturing na kulturang popular sa Pilipinas ang Mang Inasal dahil sa kanyang mga katangian. Ang unang katangian ng fastfood chain na ito ay nilikha ito para sa kita. Sa katunayan, ang nagmamayari ng Mang Inasal na si Edgar Sia ay pinangalanang pinakabatang bilyonaryo ng Forbes’ “The Philippines 40 richest” noong 2010 nang ibenta niya ang 70% nito sa Jollibee. Ang pangalawang katangian nito ay ang pagkakaroon nito ng mga advertisement na makikita natin sa iba’t ibang klase ng media tulad ng print at broadcast. Isa sa mga konseptong kinakatawan at binabalot ng Mang Inasal sa kaniyang sarili ay ang kaniyang pagka-Filipino. Makikita natin ito sa menu ng Mang Inasal. Dahil ang kanilang mission ay “To consistently provide our customers...
Words: 1150 - Pages: 5
...THESIS ABSTRACT TITLE: IMPACT OF MANG INASAL’S ADVERTISEMENT IN THE BUYING BEHAVIOR OF THE CUSTOMERS RESEARCHERS: Austria, Catherine P. Omanito, Kevin M. ADVISER: Dexter A. Sembrano, M.A.T. Summary This study was conducted to determine the impact of Mang Inasal’s advertisement in the buying behavior of the customers. The study utilized the descriptive method of research. Samples were taken purposively. An adopted and researcher-made questionnaire based on the related literatures and studies cited was used as main instrument for survey. Modification was made on the final questionnaire based on the suggestions and recommendations given by experts. It undergone validation and pre-testing. The respondents of the study were 149 customers in Mang Inasal’s three (3) branches in Dasmarinas City ( Volets, SM and Robinsons). The study was conducted in September 2011. Percentage, frequency distribution, weighted mean, and Analysis of Variance (ANOVA) were the statistics used in order to answer the specific problem of this study. The hypothesis tested using ANOVA was “There is no significant difference between the impact of the Mang Inasal advertisement in the buying behavior of the respondents and their profile.” Specifically, it sought answers to the following: 1. What is the profile of the respondents according to: 1. Educational Attainment 2. Type of Job 3. Employment Status 4. Monthly...
Words: 1560 - Pages: 7
...food presentations of multinational food company copycats, Mang Inasal endeavors to adhere to elements that bear a distinctively Pinoy stamp-grilling with charcoal, rice wrapped in banana leaves, a marinade concocted out of local spices and herbs, bamboo sticks for skewers, and the ambiance that encourages kinamot (the ilonggo term in eating with the hands) whenever chicken inasal is served. All these evoke a rush of nostalgia for tradition, culture, and most of all, Home. Mang Inasal is proud to do its share in alleviating the unemployment burden of the country. It is effectively stimulating economic activities in communities where branches are situated. Local suppliers of calamansi, charcoal, banana leaves, sorbeteros, vegetables, fish, bamboo sticks, and other ingredients, as well as LGU's, trisikad (pedicab) drivers, and a host of other enterprises are benefited by the presence of Mang Inasal in their area. Mang Inasal has steadily grown since it offered franchising. Mang Inasal has branches in Bacolod, Iloilo, Roxas, Metro Manila, Cebu, Davao, Kalibo, Tarlac, Boracay, Antique, Mindoro, Batangas, Pampanga, General Santos, Tuguegarao, Iligan, Bulacan, Cavite, Baguio, Laguna, Panabo, Cagayan De Oro, Lucena Surigao, Palawan, Agusan Del Sur, Malabon, Zamboanga Pagadian, Koronadal, Rizal, Pangasinan, Dipolog, La Union, Ozamiz, Kabankalan As of today, Mang Inasal has 423 branches nationwide and counting. In Mang Inasal, "Pinagsikapan naming laging mabilis, laging masarap, at laging...
Words: 290 - Pages: 2
...OBEMIO, MA’AM CICILE ALLOYON let me extend our over whelming thanks giving and our deepest gratitude and appreciation. I would like also to express my gratitude towards to my parents who gave us a support, of giving us money to work on this assignment. Let me give my greatest and deepest gratitude to all of my Classmates, Sir, Ma’am, thank you very much. INTRODUCTION Company Profile Edgar Sia II, then 20 years old, took the entrepreneurial path when he founded Mang Inasal and began its operations in Iloilo City, Philippines on December 12, 2003. The restaurant initially offered chicken inasal to its clientele which was well-received by the Ilonggo people. As time went on, it offered more Filipino-inspired cuisine to the mass market. As such, the driving force behind Mang Inasal’s exponential growth lies in its uniquely Filipino food offerings, its value for money and its serving of unlimited rice for customers. All these factors add up to create Mang Inasal’s distinct brand identity, which has led to its becoming one of the country’s fastest growing fastfood chains. Fast forward to seven years later, the company currently has 223 branches around the country, with its management aiming to expand to 500 branches by the year 2012, with a hundred new stores...
Words: 2619 - Pages: 11
...II The Man Behind Mang Inasal It started in 2003 when smalltown lad Edgar Sia II, then a 26-year-old college dropout, grabbed a tiny spot in the parking lot of a mall, the site of an upcoming food hall. As a frequent customer of McDonald's and KFC, Sia knew what he'd been missing in the fast-food scene: Filipino-style street fare served in a restaurant-type setting. Before long customers were lining up outside Mang Inasal as word spread quickly through Iloilo City about Sia's new eatery. Its charcoal-grilled chicken served with rice wrapped in a banana leaf wasn't like anything on the menus ofMcDonald's, KFC or even Jollibee, the local burger chain. The flavors were distinctively Filipino, as was the earthy décor with wooden tables, handmade paper lamps and walls painted in orange, green and yellow. "We really wanted to create a new category in this business, one that wasn't influenced by American food," says Sia, 34, who's often referred to by his nickname, Injap. It's a winning recipe; Mang Inasal's affordable concoctions aimed at Filipino taste buds has made it the country's third-largest fastfood chain after Jollibee and Chowking, both owned by fellow lister Tony Tan Caktiong, whose expanding food empire has made him a billionaire. Sia's eight-year-old barbecue chain, with 380 outlets, has even overtaken McDonald's. And it has lately put him on the road to riches. Last October Jollibee, in a nod to its upstart rival, scooped up 70% of Mang Inasal for $68 million, valuing...
Words: 1303 - Pages: 6
...Guide Questionnaire in Preparing Project Feasibility Studies ( SUMMARY OF THE PROJECT ) A. What is the name of the firm? Mang Inasal B. Where is the location of head office and plant site? Philippines / Southern Tagalog / Bacoor / Pasay City / Tramo St., 2316, C. Give a brief description of the project? Mang Inasal Philippines, Inc. operates quick service restaurants. It specializes in chicken inasal and various pinoy products. The company„s menu include pinoy palamigs, pinoy and keso burgers, beef sinigangs, and bangus sinigangs. The company was foundedin 2003 and is based in Iloilo City, the Philippines. It has additional offices in Luzon,Visayas, and Mindanao. As of November 22, 2010, Mang Inasal Philippines, Inc.operates as a subsidiary of Jollibee Foods Corp. D. What are the highlights of major assumptions made such as market projections, share and prices, investment costs, method of financing, etc.? 1. Market Projection Mang Inasal Philippines Inc. is preparing for its planned Initial Public Offering(IPO) in the first quarter of 2011 as it remains confident of good businesspotential and further expansion. Chairman Edgar Sia II said the public listing strategy is to “further improve transparency of Mang Inasal where the emphasis ison good management because of publicaccountability. “Thecompany, thatopened its first store last Dec. 12, 2003, has tapped Fortman Cline as its financialadvisory firm to handle the preparations for...
Words: 2346 - Pages: 10
...Mang Inasal I. Background of the Company MANG INASAL - Philippine's fastest growing barbeque fast food chain, serving chicken, pork barbeque and other Filipino favorites, was first established on December 12, 2003 in Iloilo City. Mang Inasal comes from two word’s MANG - Local word for “Mister” and INASAL – Ilonggo word for barbecue, a popular dish in Visayas. MangInasal - is a Pinoy quick-service restaurant that originated in the City of Iloilo and was able to compete with other existing food chains nationwide. Currently, there are 464 branches nationwide and with over 10,000 employees system wide. MANG INASAL is doing its share in alleviating the unemployment burden of the country. The presence of every MANG INASAL in a certain area provides not only employment but also opportunities to community members including suppliers of kalamansi, charcoal, banana leaves, vegetables, bamboo sticks, and other ingredients. It also indirectly gives income - generating activities to many. MILESTONE: * Mang Inasal’s First Company Owned store: Robinson’s Place Iloilo on December 12, 2003 * First store in Manila: SM Mall of Asia on September 15, 2006 * 100th Store at Kalibo on January 9, 2009 * 200th Store Plaza Miranda Quiapo December 21, 2009 On its 6thyear, Mang Inasal built a total of100 stores in one year from 2008 to 2009. Mang Inasal capitalized on giving livelihood to the people around its surrounding communities Mang Inasal has set a significant...
Words: 294 - Pages: 2
...Franchising and Store Operations Mang Inasal is a fastfood brand open for franchising opportunities. Currently, the brand is open for franchising at a cost of 7 million pesos, with franchise terms renewable every seven years. The company provides operational guidance for new franchisees, including training for their time-tested operations system, staff support, and other marketing initiatives. Before approving any franchise deal, the company looks at the site where the store will be built and they would assess whether or not the location is ideal and profitable. Mang Inasal hires project inspectors, who are mostly architectures and civil engineers, to oversee the construction of a branch. They ensure that the company is able to locate its stores in high traffic areas, such as malls or near schools. Most Mang Inasal stores are open from 10:00 am to 10:00 pm, and each branch has at least 40 employees. These individuals either take or prepare the customer's orders, maintain the cleanliness of the facilities, or perform other routinary work, supervised by the store manager. Each of the company's employees receive rigorous training before they are considered part of the permanent staff of a branch. As well, Mang Inasal has management trainees whom they hone to become branch supervisors. All this adds up to ensure that each customer experiences fast and quality service from the store. Marketing ...
Words: 582 - Pages: 3
...hot and fresh by the owner. Over the years, Nadies Chicken House has established its name in the local food industry and has gained the loyalty and trust of the customers. To accommodate the growing number of customers in the region, they opened an outlet in General Santos City on June 28, 2002 and another outlet in Tacurong City last February 2009. They opened their branch here in Koronadal City on September 9, 2010. They also have branches located in KCC Mall General Santos and SM Mall of Gensan and SM Mall of Davao. B. MANG INASAL Is a barbeque fastfood restaurant chain in the Philippines established in Iloilo City in 2003. It is one of the fastest growing food companies in the country specializing in grilled chicken. The company was started by Edgar Sia II, a young enterprising architect who owned his first business at the age of twenty. He engaged in the food business at the age of 26, opening the first Mang Inasal branch on December...
Words: 1283 - Pages: 6
...1.Knowing yourself inside and out better than ever. That you are responsible on every decisions you make in your life. And truly allowing your natural way of being as this human form that you are, to live out your natural expression, living in tune with who you are, and this is what makes you feel whole. 2.) Decidophobia is the fear of making decisions. Examples : A.)First is when I entered college. I really can't decide on what course I will take. I am afraid that my decision might affect my future goals. B.) Second, I am unsure whether to pursue my call center career last vacation which calls for a graveyard shift. C.) Lastly, it’s about my personal life. What to do with my former boyfriend. Leave him or continue my relationship with him. 3. Decidophobia is the overwhelming, irrational fear of making decisions. The person coping with this phobia is painfully aware that life if full of choices and decisions are made based on those choices. The decidophobic individual may actually fear making the wrong decision and so is paralyzed from making any decision at all. What Causes Decidophobia? The person coping with Decidophobia has experienced a traumatic, real-life event. That experience is then automatically associated with making decisions. Perhaps, as a child, the decidophobic individual was never encouraged to make independent decisions that were well thought out. Maybe this person was consistently encouraged to simply go along with the majority or the status...
Words: 687 - Pages: 3
...Bargaining Power of Suppliers | | 1. Supplier concentration | According to Tim Roache of the DPI Agribusiness Group, over 50% of the country’s land mass is classified as agricultural land. Agricultural production is undertaken by small landholders who either lease or own their lands or companies with vast agricultural estates. Due to rapid population growth and escalating commodity prices, increasing food self-sufficiency is a major concern. Similarly, food produced from large agricultural estates results in the Philippines being a major producer of sugar, rice, corn, tropical fruits, poultry, and pork. Manufacturing and agriculture comprise more than half (65%) of the country’s economy, and the agrifood sector employs over one-third of the population. Calata corporation (one of the biggest agricultural conglomerates, 2.7 billion) | 2. Availability of substitute inputs | The Philippines’ food processing sector is the most dominant manufacturing sector in the country. It accounts for 40% of total manufacturing output, contributes 20% of GDP per annum and is growing at 8-10% per annum. The sector comprises of fruits and vegetables, meat and poultry, flour, dairy products, fish and marine products, and the like. This sector is heavily reliant on both domestically produced and imported agrifood products. Recent economic liberalizations by the government has resulted in a trading system that’s relatively open and has some of the lowest applied tariffs in the region. (membership...
Words: 2214 - Pages: 9
