3 ways to clinch that sale

Posted by oink2 Thursday, November 24, 2011 0 comments
It’s a tough market out there, but with the right perspective, selling retail can be a breeze for you. Entrepreneur.com.ph listed down three ways on how you can clinch a sale.

• Beat a cold greeting. Many retail salespeople struggle with the “I’m just browsing” rebuff. The question, “Have you shopped with us before?” is an opportunity to reveal the customers knowledge of your product line. One thing you have to know is why a shopper came into the store. If a customer says ‘I’m just looking,’ well, what is she looking for? You have to try to trigger their interests.

• Think for the customer. Once the customers’ interest is triggered, you can start a dressing room and selects an outfit based on that one item. Don’t consider yourself as a mere salesclerk. Be a wardrobe consultant if you have to be. Take notes on each customer after a sale, and then follow up with a call or a handwritten note.

• Attack the sack. You should see opportunity in returns, a philosophy the retail industry calls “attacking the sack.” It helps you find out what doesn’t work for the customer and find a solution, which could be another color, another size or another look. Nine times out of 10, if they bought once, they’ll buy again. 

source: entrepreneur.com.ph
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Foodcart Business under P30,000

Posted by oink2 Monday, November 21, 2011 1 comments
Who say’s you can’t put up a high-quality food cart business under P30,000 or less?  Are  you curious enough to know how much investment needed to put up high-end food carts that sell popular food concept nowadays? Well, two of the most popular cart today that sells only siomai and gulaman will initially cost you P280,000 for the cart and its basic equipment alone. Another popular cart that sells only waffle will cost you P300,000.
Yes, let’s admit, their product is affordable and tastes good but I don’t really get the idea of shelling that much money when you can have your own food cart concept with the same taste and quality for a fraction of the amount.
Of course, there are some food cart companies that offer between P40,000 to P50,000 or even under P30,000, but it merely acts as a front for their MLM scheme. The bulk of the price goes to paying their “network” of people,  so you end up with over-priced and over-hyped foodcart package and products.
If you will not check and scrutinize the package, you will found out later that you were short changed. Most of these companies will not give after-sales support after taking your money. And worse, the products that you’re supposed to sell are not really competitive as promised. Most, if not all, cart with this price range looks like a cardboard box — a few metal poles wrapped with only a tarpaulin. A moderate gust of wind will blow this cart away!
The Real Deal
But, where can you really find an honest-to-goodness start-up foodcart business that will not shortchange you with your P30k investment? Ice Scramble foodcart business is a good example. You can put-up this business and start operation in just two weeks, everything you need is there — ice crusher machine, mixer, initial products, a high quality cart, training, etc. Simply provide a good location and a sales crew, and you’re all set.
Running a foodcart business is not rocket science, it’s even easier to operate this than running a sari-sari store. Return of investment (ROI) is normally 2-4 months, provided of course that your location has at least moderate foot traffic. Your involvement as an owner should be 100%. Yes, complete hands-on or at least checking your cart a few hours a day, if you have a trusted crew.
The Market
What if after sometime, the expected sales are not met anymore? Short answer — change concept. The bulk of your initial investment goes to cart fabrication. If you plan to sell burger instead, simply buy a burger griller for less than P2,000, and you have now a new concept! Another option is to “relocate.”
As of the moment, the most popular food concept in the market are siopao, siomai, burger, noodle, fries, ice scramble, shakes, waffle, rice toppings, dumplings, and nachos. Selling price for these products is between P20 to 50, price that are affordable to people from all walks of life – the “masa price.”
Is the market already saturated with foodcarts? No. As long as people need to eat food and multiply, you will never run out of target market.
To sum up, you can choose a foodcart concept, all-in, and ready to operate in 2 weeks for P29,900. Profit margin is 50-100% and ROI is 2-4 months.
For more information, contact:
FoodcartLink Services
Tel: (02) 340-0156, CP# 0922-862-6154 or 0921-9513522
Email: info@foodcartlink.com
Web: www.foodcartlink.com



source: mixph.com
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Mang Inasal Chicken BBQ Franchise

Posted by oink2 3 comments
Apart from the usual 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 ambience 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 has steadily grown since it offered franchising. Mang Inasal has branches in Bacolod, Iloilo Roxas, Kabankalan, Cebu, Boracay, Davao, Koronadal QC, Pasay, Muñoz, Cagayan De Oro, Zamboanga General Santos, Makati, Manila, Muntinlupa, Bulacan Cavite, Bicutan, Baguio, Sta. Rosa, Biñan, Calamba Batangas, Pampanga, Palawan, Ozamiz, Iligan As of today, Mang Inasal has 68 branches nationwide and counting.
What is the mang inasal franchise concept?
Mang Inasal Philippines grants a license to operate to a qualified franchise in a specific location. The franchise makes a commitment to dedicate his time and best effort in operating the store according to the system and standards of Mang Inasal. He pays Mang Inasal a continuing royalty (as a percentage of gross sales) 5% Royalty fee plus 2% advertising fund. Franchise fee P 800,000.00.
Who should qualify as a franchise applicant of mang inasal?
  • Must be willing to strictly follow standard operation system of Mang Inasal.
  • A person who has a desirable business track record
  • Someone who has the commitment to dedicate time and best effort for this investment.
  • Success-driven entrepreneur
  • One who possesses the abilities to manage human resources
  • A person who is willing to attend Mang Inasal Training Program
  • He must have the financial capability.
  • Mang Inasal grants franchise to and individual or sole proprietor
Who selects the site?
Mang Inasal selects the site for the restaurant but the franchise applicant may propose a potential location for assessment.
How much is the total investment? 
The total investment package for Mang Inasal franchise ranges from P5m to P6m. depending on the size of the outlet, locations of the store, land and building. The cost involve are for franchise fee, store equipments, building and leasehold improvement, signages, POS systems, Refundable security deposit, furniture and fixtures, working capital, initial supplies and expenses.
What is the mang inasal franchise training program?
  • The training program is designed to equip the applicant with a hands-on work experience in a chosen Mang Inasal outlet and with appropriate knowledge to properly apply Mang Inasal system and standards for operating his store.
  • The training program covers one month period.
Contact details:
IloIlo Corporate Office
Fuentes St., Iloilo City
Tel: (033) 508-9000 / 508-7555
Fax: (033) 508-5111
Email: info@manginasal.com
web: www.manginasal.com
Manila Corporate Office
305 Villa Bldg., Makati Avenue
cor.  Jupiter St., Makati City
Tel: (02) 890-2654, Fax: (02) 890-2654
2316 Aurora Blvd. (formerly Tramo St.), Pasay City
Tel.: (02) 854-3346
Fax: (02) 854-5692


source: franphil.com
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Part-time business idea: Dance instructor

Posted by oink2 Saturday, November 19, 2011 0 comments
Do you like dancing? It’s never too late to start making extra cash from your hobbies. And if shifting careers is too daunting for you, do it on the sidelines. You can conduct dance lessons after work, on the weekends and on holidays. All you have to do is just get the word out there and start!dance shoes
Capital: You need about P20,000 to become a dance instructor. Most of it will go to enrolment fees for dance lessons. Getting at least six months of dance training, particularly in ballroom dancing, is ideal. 

Materials: As personal packaging is crucial to success in this type of business, you need to invest in new dancing shoes, shirts, slacks, and perfume or cologne as the case may be. It is also advisable to have dance music CDs of your own.
  
Workforce: Initially, you need not hire staff. When you are ready to put up your own dance studio, however, you may need an assistant to take care of schedules and studio maintenance.

Process: To go into this business, you need to have deep passion and talent in dancing and the skills to teach it. Add good personal marketing and inter-personal skills and you will be on your way to becoming a sought-after dance instructor.

After undergoing a good training program, you can first work as an in-house dance instructor in a dance club. Once you have already gained confidence in your dance moves and in handling clients, you can start working on your own.

Training: By enrolling in formal dance classes and attending its sessions twice or three times a week, you can become a competent dance instructor in four to six months. In dance, one should never really stop learning; even veteran dance instructors still take lessons in new dance movements. 

The types of ballroom dancing you need to master fall under three categories: standard, Latin, and social dancing. Standard includes waltz, foxtrot, Viennese waltz, quick step, and tango; Latin includes cha-cha-cha, rhumba, samba, jive and pasa doble; and  social dancing includes the swing, reggae, mambo, bachata, and Argentine tango. 

Marketing: Word-of-mouth advertising is the best way to promote yourself in this business. You can also use flyers and e-mail campaigns as well as put up a website. In any case, when it comes to choosing a dance instructor, people tend to rely on personal recommendations and referrals. For this reason, says veteran dance instructor Monching Ducay, it is extremely important to maintain a good relationship with clients. Also, punctuality and good grooming are absolute musts.

source: entrepreneur.com.ph
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A reloadable prepaid card for online shopping

Posted by oink2 Thursday, November 17, 2011 0 comments

For those without a credit card but wanting to shop online, fret no more.  There is the new BPI My ePrepaid card—a no-hassle, no-approval-required, reloadable prepaid card that allows you to conveniently buy whatever you want from MasterCard-affiliated online shopping sites without having to worry about submitting documents or maintaining a balance.
“Now, everyone can buy airline tickets, concert passes, gadgets, fashion must-haves, and coupon deals easily and in an instant with the BPI eCredit and My ePrepaid Cards,” shares Aileen Lamasuta, Vice President and BPI Prepaid Cards Business Head.

Filipino habits are changing as they spend longer hours browsing the Internet at home than going out to shop and dine during their spare time. This was shared by the 2011 Net Index Study released by Yahoo! Philippines and Nielsen Media, which revealed that Internet time at home takes about an average of 10.4 hours of most Filipinos’ time in a week—a huge jump from the 4.8 hours that Pinoys allot for web surfing back in 2009.

The same study also noted that 80 percent of Internet users spend much of their time online visiting social networking sites, while 69 percent stay connected with their family and friends through instant messaging. These developments, experts note, have influenced the buying habits of most Internet users today, especially the generation of young Filipinos who use the Internet to search and shop for their must-haves.

Last year, statistics showed that retail sites topped the list of the most visited sites for Filipino online shoppers at 49 percent, while travel sites came in next at 26 percent.

BPI has always been known for staying a step ahead in terms of innovative banking technologies by pioneering best practices that have become the standard for today’s local banking scene. “The explosion of social media the past two years has given way to opportunities for increased interactions and connectedness.  We have seen the tremendous growth of eCommerce, yet, there are many more who are wary of shopping online due to concerns on security and payment inconvenience,” says Ginbee Go, Senior Vice President and BPI Cards Issuing Business Head. 

In addition to My ePrepaid Cards, BPI is also launching the BPI eCredit, the first-ever virtual credit card exclusively designed for online shopping for BPI MasterCard cardholders. It will serve as the companion card for the BPI Express Credit MasterCard variants—Blue, Gold, Edge, Petron and Skymiles— and uses a different card number with its own sub-limit that cardholders can set and adjust as they need it.  




source: entrepreneur.com.ph
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Home-based business idea: Carinderia

Posted by oink2 Wednesday, November 16, 2011 1 comments
Is your house located in a busy area or surrounded by a lot of office buildings? If it is, then we suggest that you consider putting up a carinderia business. Start your business right in your own home with a small capital investment!

Capital: You need about P15,000 to open a small carinderia or food kiosk. The money will go to two weeks’ worth of inventory of food and ingredients, equipment and utensils, space rentals, and barangay permit fees. You may need a lower amount if you will do business in your own backyard or front yard (deduct P1,500 to P2,000 from the original estimate if this is the case) and if you will use your own existing kitchen utensils (deduct their brand-new cost). Assuming an income of P600 daily six days a week, you can expect to recover your investment by the second month. To look for kitchen equipment suppliers, click here.
Materials: You will need a space to accommodate your kitchen equipment and one to two small tables for your customers; a stove with an LPG tank (or charcoal supply if you prefer to use a charcoal stove); and cookware, plates, spoons and forks, and other utensils.
 
Workforce: You need not hire staff to get started in this business. However, when you feel it’s time to expand or offer a wider variety of dishes, you will likely need one or two staff to serve customers, wash dishes, and clean up the place.

Process:  To do this business, you must have determination and a real interest in cooking. According to Rene Jose Macatangay, a carinderia owner-operator for 11 years now, he would wake up as early as 2:00 or 3:00 a.m. to get the freshest produce when he does his marketing for food ingredients. Promptly at 4:00 a.m., he would be back at his food kiosk to do the cooking.
Finding a good location for your food kiosk is extremely important. A place very near or easily accessible to your target customers, say taxi or tricycle drivers, would be ideal. It’s also advisable to check with your barangay council if a permit is needed for a small carinderia.

Decide how many meals you will serve for the day and prepare a menu plan for at least a week. Some carinderia owners stick to a fixed menu plan particularly if they have already established best-selling dishes. In the case of Macatangay, however, he only serves merienda (snacks) and lunch. He opens at 10:00 a.m. and closes by 4:00 or 5:00 p.m. He regularly serves goto andlugaw (both rice porridge snacks) and tokwa (soybean cake). Although he changes his lunch menu every day, he has standard fare for particular days, like ginisang munggo (stewed mung beans) every Friday.

Make your pricing reasonable and within the reach of your target market.  Macatangay says he keeps his prices low to maintain the loyalty of his regular customers.

Marketing: Word-of-mouth advertising is your best promotional tool for this type of business. Satisfied customers will talk about your carinderia and recommend it to their friends who happen to be in the vicinity. And for Macatangay, it is a source of great satisfaction to see his loyal customers come back every day for his food fare. 



source: entrepreneur.com.ph
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Successful Business: Chef Tony's Popcorn

Posted by oink2 Saturday, November 12, 2011 0 comments
Businesses: Chef Tony’s Popcorn
Cajun Red Rock
Featured: July 2007

Demand for your product may outstrip supply, but it is never a good idea to expand beyond your production capacity. Take it from Chef Tony Elepaño: “As we grew, we focused so much on moving forward that our basic infrastructure was left behind.” Faced with commissary and factory problems, Elepaño in February 2009 put a suspended expansion, until after he rebuilt the factory and trained more people. “Restaurants don’t run on machines. They run on chefs, restaurant managers, and staff. I should’ve seen where I was going and trained leaders and built my infrastructure correspondingly,” he says.

“I’m a lot thinner now,” says Tony Elepaño, referring to his photo in his first feature in the July 2007 issue of Entrepreneur. But aside from the obvious, the brains behind the now hugely popular (and addicting) Chef Tony’s Popcorn is proud that, in terms of stores, his team, and his assets, they have definitely grown. 

Indeed, Chef Tony’s is a perfect example of a “Why didn’t I think of that?” business concept. Elepaño says, “Popcorn was only the venue for the idea of having an excellent snack. I think we were able to communicate that.” That’s an understatement.

After a rough patch creating a restaurant called Cajun Burgers and Ribs in 2002, Elepaño found himself in eight-figure debt that forced him to start all over again, this time with popcorn. From one kiosk with starting capital of only P20,000 in 2006, Chef Tony’s Popcorn has now popped into 52 company-owned outlets all over the Philippines. Its success has allowed Elepaño to reincarnate his restaurant, now called Cajun Red Rock—and it has grown to three outlets now. All of this happened in just under a decade. Sweet. 

“I have always been an entrepreneur first,” says the 39-year-old restaurateur, “then I eventually studied to become a chef. However, I think the principles and values that I learned while I was building the first Cajun restaurant or the first Chef Tony’s outlet never changed. There’s no difference, (it’s) just a bigger company.” 

By “bigger” he means the people he now employs (over 200), the strong brands he has created, and the wider reach of his popcorn creations. From Chef Tony’s kiosk outlets, “we have started to enter into supermarkets which, way back then, I didn’t consider. [When the feature was done in 2007] I believed the product wasn’t ready for the supermarket shelves. Now we believe we have enough brand recognition that when customers see us on the shelves, the brand will always be in their minds. We built that over time.” 

Over time also, Elepaño discovered something he wishes he knew then. “Had I gotten to know my target market earlier, then I would not have wasted a lot of marketing efforts on other things and we could’ve started to wow them earlier,” he says.

“If we defined these things earlier then maybe we’d have focused our resources to building bigger stores. We thought it was a cart and counter business. That’s not how it turned out to be.”

In addition to defining his market, Elepaño had to get a different kind of backbone. “As we grew, we focused so much on moving forward that our basic infrastructure was left behind.” They had commissary issues for the restaurant and factory problems for the popcorn, which, in the end, “made us miss some opportunities to grow abroad or have the products exported.”

To resolve that concern, the business had to stop expanding. “I saw the issue and I started to rebuild my factory and started to train more people,” says the chef. “Restaurants don’t run on machines. They run on chefs, restaurant managers, and staff. I should’ve seen where I was going and trained leaders and built my infrastructure correspondingly.” With those problems resolved, Elepaño soon found himself exporting to countries like Guam, Taiwan, and Singapore.

As simple a product popcorn may be, it takes an entrepreneur to make it, well, pop. Chef Tony knows it. “I think the success of Chef Tony’s is because consumers believe that now they can have a venue for something really good for them, with not only an excellent and well-thought out product, but something that can wow them at the end of the day.” That’s something to chew on.

Tony Elepaño: The Popcorn Man
CHEF TONY’S SNACK FOODS PHILS. CORP.
www.cheftonys.com 
2/F GLIC Bldg. 739 Banawe St., Bgy. St. Peter, 
Quezon City, 1114

source: entrepreneur.com.ph
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