STIXFUD XPRESS II.pptx

8/2/2019 STIXFUD XPRESS II.pptx

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MARKETING

ASPECT


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I. Business Description

Stixfud Xpress is a food establishment wherein you can

find different kinds of Pinoy all time favorites like grilledIsaw and fried fishballs with rice of their choice, StixfudXpress serves foods on a bento box, and we also come upwith drinks like gulaman and buko juice.

There are many concepts of having a street food businesswhere people love to eat grilled and fried foods. Thats whywe made our own and unique concept which is having aBento Box, wherein you can have your favorite grilled,

fried, and flavors of rice with a drink in just one box.Stixfud Xpress will be a hit, because nowadays peopleenjoy seeing or even eating unique foods on a unique boxwith a unique taste.


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II. Logo Description

Our logo consist of three colors. The base is a ball of firethat explains how our products will be cook, by grilling andfrying. The name of our business is color yellow becausethe color is so catchy and the font is so attractive to theeyes of the consumer.

The proponents chose this because these are the colorsthat is more stronger and also the background is firebecause it was commonly associated with the qualities ofenergy, assertiveness, and passion in which our business

is possess.


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Target Market Analysis

Age: Ages 3-up

Gender: Male-Female

Economic Status: Students, staffs, Employees, or evenunemployed, who are willing to buy our products and canafford it.


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Demand and Supply AnalysisDemand:

Our products in Stixfud Xpress are affordable for all ages and differenttypes of people, the proponents expect that our products are going to be a hitin the said location which is industrialized and with bars that mostly consist ofdifferent kinds of consumer.

Supply:

The availability of the products can be seen in supermarkets. Sinceour location is not far to the market and other establishments, we can get acheaper price and less expenses for traveling. Streets food is not seasonal.

Determinants of Price:

Income- net income will base on the products selling price.

Price- The price will depend on the suppliers; if the price for supply ishigher then our products will also be affected by the price increase.


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Competitors Analysis

Street VendorsStrength

Cheaper Price

Weakness The cleanliness of their products are not assured.

Opportunity

They can sell everywhere

Threat

Bigger number of competitors in the market


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MARKETING

PLAN


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Marketing Plan

Stixfud Xpress is a food establishment where you can buy grilled and friedfoods with rice. It is located at Malate, Manila. Stixfud Xpress is an establishment whereinyou can eat your favorite street foods without hesitation, because we assure that StixfudXpress serves delicious, clean and affordable foods.

4Ps

Product

Stixfud Xpress serves delicious and clean, grilled and fried foods. Our specialty

consist of your favorite street food choice. Our grilled products are Isaw, Balat ng Baboy,Pork Barbeque, Ulo ng Manok and Paa ng Manok. Our fried products are Fishball,kikiam, Squidball and kwek-kwek with all time favorite sauces sweet and spicy andvinegars with chili. We also have rice, Fried Rice, Java Rice and Plain. Adds with adelicious drinks, Buko juice and gulaman.


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Place

Stixfud Xpress is located at Malate, Manila near The library and Cafadriatico Manila. We make sure that the place is near to the public so that they caneasily walk in.

Price

Our Proponents make sure that our product is at reasonable price and weserve quality products, quality service and a unique product for the market. We wantour customers to be satisfied for the affordability of our products.

Promotion

To promote our business we prepare for banners, internet ads, signageand pamphlets.


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Marketing StrategiesPRODUCT

The main product of the establishment which is Stixfud Xpressmainly street foods products that will suits the taste of the consumer.Stixfud Xpress also have sauces and drinks as an accompaniment totheir foods.

PRICEStixfud Xpress has a reasonable and affordable price compare to

other street food vendors or establishment. The proponents also givecredits for the patrons who often avail the products. Stixfud Xpress makesure that the money of our patrons spend for our products is worth it by

the delicious and clean street foods and also for the service of our staff.

Sales PromotionStixfud Xpress is a distinct Street food chain that will be an eye

catching to the market, especially to those who are fond of eating street

foods. Since our establishment is new to the market we will be usinginternet and banners as our promotional tool.


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SWOT ANALYSIS

StrengthUnique Menu

Newly develop BusinessLocation of the establishment

For all season productsAffordability of price

WeaknessIncreasing no. of competitors

Costly of rentDuring Holidays

Opportunities

More BranchesUnique packaging

ThreatsMany competitors


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MENU


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Grilled1 stick Isaw 8.004pcs. Balat ngBaboy 8.00

5pcs. Pork Barbeque 20.003pcs. Ulo ng manok 12.002pcs. Paa ng manok 10.00

RicePlain 10.00Rice 15.00Java Rice 15.00

Fried1pc.Fishball 1.001pc.Kikiam 2.001pc.Squidball 3.00Quek - Quek 12.00DrinksGulaman 12.00Buko Juice 7.00Bottled Water 15.00


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Product Description

Isaw- made from barbecued pig or chicken intestines. The intestines are cleaned, turnedinside out, and cleaned again, repeating the process several times. They are then eitherboiled, then grilled, or immediately grilled on sticks.Balat ng baboy/Pork Barbeque- are from pigs body. It is very delicious when it was

grilled and put on a chili sauce.Ulo ng manok/paa ng manok- chickens body.

Fishballs - balls made with fish meat, most often from pollock, deep fried and served in

skewers with a sweet, sour or spicy sauceKikiam - the special ones are made of ground pork and vegetables wrapped in bean curdsheets, deep-fried and served with sweet, sour or spicy sauce; those in the street areseafood-based, usually made of fish meat and cuttlefishSquid balls - balls made with squid or cuttlefish meat, deep fried and served in skewerswith a sweet, sour or spicy sauce

Kwek Kwek or Tukneneng- a pinoy delicacy made of quail eggs and some orange batteris best eaten with lots of vinegar.Gulaman-Iced beverage of diced gulaman (jelly) with crushed ice.Buko Juice or Coconut Milk Drink- is a popular refreshing drink from the Philippines.


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Demographic Profile

AGE OF THE RESPONDENT

Ages 26-30 are most likely eat street foods. This age bracketprefers more energetic lifestyle.

10-17

20%

18-25

17%

26-30

50%

31-above

13%

AGE


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GENDER OF THE RESPONDENT

According to the survey conducted most of the potential customers are male.

FEMALE

47%MALE

53%

GENDER


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THE RESPONDENTS OCCUPATION

According to the survey, students most likely eat street foods.

STUDENTS

50%

EMPLOYEE

20%

OTHERS

30%

OCCUPATION


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MANAGEMENT

ASPECT


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VISIONWe aim to provide the best value of street foods that caters the

taste and satisfaction of different people from all walks of life.

MISSIONTo provide delicious, clean and affordable street foods that our

customers will surely love and another experience on eating streetfoods, with professional service.

Objectives

Short term objectiveTo be able to have regular customers and meet their satisfaction.

As a result we will meet our target sales.

Long term objectiveTo gain profit and open another branch, to earn the trust of our

target market.


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OWNER 1

COOK 1

SERVICE CREW 1

TOTAL 3

OWNER

SERVICE CREW/

CASHIER

ORGANIZATIONAL CHART

NUMBER OF PERSONNEL

COOK


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Job Qualifications & Description

COOK

Job Qualifications

22 years old aboveMale/femaleSome college or vocational training in the area of food servicePossess experience in quantity food preparation

Basic understanding of professional cooking and knife handling skillsUnderstanding and knowledge of safety, sanitation and food handling procedureWith pleasing personality

Job DescriptionTo assume responsibility for the proper storage and care of foods in the freezers,

refrigerator, making certain that all areas are kept clean and orderTo assist and share in other responsibilities and dutiesTo be help with the cleaning and care of the kitchen and all equipment.


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SERVICE CREW/CASHIER

Job QualificationsAt least 18-25 years oldMale/femaleGood in communication skillsCustomer friendlyWith pleasing personality

Job DescriptionResponsible in customers needs like taking orders

Serves the foods to the customerResponsible for taking care of the whole operation like sanitizing work area andequipments.

Must at least 1 year experience working as a service crew/cashier on a related business.


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Company Rules & Regulations

The employee must be punctualProper hygieneAlways wear proper uniformAlways greet the customer

Honesty in dealing with customers concernComplains should be referred to the manager/ownerThe store must be open in timeThe management should consider the health and safety of

the employees and customersGood communication and harmonious relationship withmanager/owner and his/her subordinates


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Mandatory Benefits

SSS-Employeeworking in a private institution oremployer, you surely arepaying or remitting monthly contributions for your SSS.

13TH MONTH PAYIt is a form of monetary assistance equivalent to the monthly basiccompensation received by an employee, computed pro-rata according to the

number of months within a year that an employee has rendered service to anemployer (basic monthly pay/12 x number of months actually worked).

PAG IBIGHousing Loan this is perhaps the most popular program benefit of the Pag-IBIG Fund. Any member knows a little bit about this.


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Short Term Loan Just like SSS and GSIS, Pag-IBIG Fund also offers

financial assistance to qualified member by granting short term loan.There is a Calamity Loan for members affected by unforeseen calamity likeflood, fire, volcanic eruption and other similar cases.

PATERNITY LEAVEEmployees can choose whether to take either one week or two consecutive

weeks paternity leave; this cannot be taken as odd days or two separateweeks. Leave can only start from the actual date of birth. It can start on anyday of the week, as long as the required.

MATERNITY LEAVEMaternityleave shouldincludepersonal details, a medical certificate detailing

the expected date of confinement or birth, proposed commencement date andduration of leave. Advice as to whether superannuation payments will continueshould be given by the employee.


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Uniform


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TECHNICAL

ASPECT


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Vicinity Map


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Layout


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Promotional Tools:

Internet


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Banners:


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Signage:

Fl f P d ti


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Flow of ProductionPURCHASING

We purchase our stocks in the

market in our trustedstore/supplier. We always checkthe products that we will buy; itmust be fresh and new.

RECEIVING

In receiving our goods, wealways check first the qualityand label to be sure that it isokay.

STORING

In storing we use FIFO (First InFirst Out) system. The cookmust implement this rule.


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PREPARING

In preparing our products wemust first check the cleanlinessof the counter or equipment next

will be the products that we willsell. Sanitation first.

COOKING

Our product will cook only if

theres an order of the customer.1stwell prepare the sauces andthe palamig/juices.

SERVING

Well serve it freshly cooked.


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Gannt ChartActivities April May June July August September October November December

Conceptualization of

BusinessLocation Hunting

Survey

Canvas of ingredients

Hiring of Personnel

Purchase of inventory

Promotion

Grand Opening


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DRINK DISPENSER

CHEST TYPE FREEZER

Machineries & Equipments

GRILLER ELECTRIC FRYER

EXHAUST FAN


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KITCHEN SUPPLIES

CHOPPING BOARD MEASURING SPOON

TONG KNIFE

MIXING BOWL SPATULA


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SPOON AND FORK RICE COOKER

KNIFE DISPENSER WOK

LPG TANK GAS STOVE


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MAINTENANCE TOOL

TRASH BAGS TRASH BINS

DISHWASHING LIQUID SCOTCH BRITE

KITCHEN TOWELS


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OFFICE SUPPLIES

CALCULATOR

COMPUTATION / LOG

BOOK

BALLPEN SCISSORS


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BENTO BOX PLASTIC CUP

FORK STICKS

OTHER SUPPLIES


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Machineries & Equipments Costing

Items Quantity Unit Cost Total Cost Life SpanDepreciation

(30%)

Griller 1 1,495.00 1,495.00 5 yrs. 448.50

Electric Fryer 1 395.00 395.00 5 yrs. 118.50

Exhaust Fan 1 535.00 535.00 5 yrs. 160.50

Freezer 1 1,195.00 1,195.00 5 yrs. 358.50

Drink Dispenser 2 1,500.00 3,000.00 5yrs. 900.00

Ki h E i


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Kitchen EquipmentsItems Quantity Unit Cost Total Cost Life Span

Depreciation

(30%)

Cutting Board 2 129.75 258.00 5yrs. 77.4

Measuring Spoon 1 319.00 319.00 5yrs. 95.7

Tong 2 29.75 59.50 5yrs. 17.85

Knife 3 150.00 450.00 5yrs. 135.00

Spatula 2 229.75 459.50 5yrs. 137.85

Spoon & fork 6 pairs 109.00 109.00 32.7

knife dispenser 1 49.75 49.75 5yrs. 14.92

Mixing Bowl 2 50.00 100.00 5yrs. 30.00

Rice Cooker 1 495.00 495.00 5yrs. 148.5

Wok 1 269.00 269.00 5yrs. 80.7

LPG Tank

Gas Stove

1

1

782.00

799.00

782.00

799.00

1month

5yrs.

234.6

239.7


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Maintenance Tools

Items Quantity Unit Cost Total Cost

Tissue Paper 1 dozen 10.00 120.00

Trash Bag 1 dozen 49.75 49.75

Trash Bin 1 209.75 209.75

Scotch Brite 1 8.75 24.00

Kitchen Towels 5 10.00 50.00


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Office Supplies


Ball pen 1 7.00 7.00

Scissor 1 10.00 10.00

Record Book 1 100.00 100.00

Calculator 1 60.00 60.00


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Other Supplies


Bento Box 100pcs. 91.75 (12pcs.) 764.27

Plastic cups 100pcs. 31.00(25pcs.) 124.00

Fork 100pcs. 28.00(30pcs.) 112.00

Sticks 1pack 23.00 23.00


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FINANCIAL

ASPECT


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Assumptions

A. Income Tax 30%B. SALES PROJECTION PER YEAR 30%

every year there's a 30% increase because of theproduct development and being known to the customers.

C. MARK-UP PRICE 30%the mark up price of 30% are for the other expenses.


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Salary & WagesPOSITION No. of

PersonnelDaily Weekly Monthly Annually

Owner 1 P520.00 P3,640.00 P14,560.00 P174,720.00

Cook 1 P404.00 P2,828.00 P11,312.00 P135,744.00

Service

crew/Cashier

1

P404.00 P2,828.00 P11,312.00 P135,744.00

TOTAL 3 P446,208.00


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Recipe Costing

GRILLED STREET FOODSCHICKEN HEAD

TOTAL: 0.67

Ingredients Quantity

Needed

Price Unit Cost Total Cost

Chicken head 3pcs 40.00/1000g 0.04 0.12

Pepper 0.2g 9.00/ 12PCS. 0.75 0.15

Soy Sauce 9g 15.00/ 385ML 0.038 0.35

Salt 1.25 6.00/ 150G 0.04 0.05


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BALAT NG BABOY

TOTAL: 1.2


Needed


Balat ng

Baboy

10g 60.00/1000g 0.06 1.2


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PAA NG MANOK

TOTAL: 2.35


Needed


Chicken Feet 2pc 25pc/50.0

0

0.5 1

Food Color 1g 27.00/

20ML

1.35 1.35


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ISAW

TOTAL: 3.64


Needed


Isaw 50g 60/1000g 0.06 3

Garlic 2g 39.00/

1000G

0.039 0.078

Onion 2g 5.00/50g 0.1 0.2Soysauce 9.6ml 15.00/

385ML

0.038 0.36

Pepper 0.2g 1.00/15g 0.06 0.01


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PORK BARBEQUE

TOTAL: 10.34


Needed


Pork 40g 180.00/1000g 0.18 7.2

Soy Sauce 9.6ml 15.00/ 385ML 0.03 0.37

Garlic 2.6g 39.00/1000g 0.039 0.10

Onion 2.6g 25.00/500g 0.05 0.13

Calamansi

Juice

2.4g 30.00/500g 0.06 0.14

Black Pepper 2g 9.00/12pcs 0.75 1.5

Sugar 1.8g 55.00/1000g 0.05 0.9

FRIED STREET FOODS


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FRIED STREET FOODSFISHBALL

Total: 0.01

KIKIAM

Total: 0.01


Needed


Fish Ball 1 25/250g 0.1 0.01


needed

Price Unit cost Total cost

Kikiam 1 25/250g 0.01 0.01

SQUIDBALL


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SQUIDBALL

Total: 0.01

QUEK QUEK

Total: 6.93


Needed


Squid Ball 1 25/250g 0.01 0.01


needed


Quail Egg 1 pc 42.00/24pcs 1.75 1.75

Flour 20.8g 19.00/200g 0.095 1.97

Food

Coloring

1.25 27.00/20ml 1.35 1.68

Salt 1.25 6.00/150g 0.04 0.05

Ground

Pepper

1.25 9.00/12pcs 0.75 0.93

RICE


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RICEJAVA RICE

Total: 14.47

Ingredients Quantityneeded


Rice 250g 30.00/1000g 0.03 7.5

Food Color 2.5g 27.00/20ml 1.35 3.37

Butter 15g 24.00/100g 0.24 3.6


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FRIED RICE

Total : 12.58


needed


Rice 250g 30.00/1000g 0.03 7.5

Salt 2tbsp 6.00/150g 0.04 0.08

Egg 1 5.00/pc 5 5


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PLAIN RICE

Total: 7.20


needed


Rice 1Cup 30.00/1000g 0.3 7.2

Water 5000ml 1.00/1000 0.001 0.005

DRINKS


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DRINKSBUKO ( 6 cups )

TOTAL: 29.5/4.9per cup


needed


Buko 1pc 20.00/1pc 20 20

Sugar 2 1/2cup 53.00/1000g 0.053 .13

Water 5000ml 1.00/1000ml 0.001 5Ice 3pcs 3.00/2pcs 1.5 4.5

GULAMAN


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GULAMAN

TOTAL: 10.05


needed


Sugar 2cup 53.00/1000g 0.053 0.10

Water 5000ml 1.00/1000ml 0.001 5

Ice 3pcs 3.00/2pcs 1.5 4.5

Black Gulaman 1 11.00/24g 0.45 0.45


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SAUCESSWEET SAUCE

Total: 8.00


needed


Sugar 1/2tbsp 53.00/1000g 0.053 0.02

Fish sauce 45g 16.00/350m

l

0.04 2.05

Garlic 15 39.00/1000g 0.039 0.58

Water 250ml 1.00/1000m

l

0.001 0.25

Corn starch 45g 23.00/ 200G 0.11 5.1

CHILI SAUCE


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Total: 9.11


needed


Sugar 1/2tbsp 53.00/1000g 0.053 0.02

Fish sauce 45g 16.00/350ml 0.04 2.05

Garlic 15 39.00/1000g 0.03 0.45

Water 250ml 1.00/1000ml 0.01 0.25

Corn starch 45g 23.00/ 200G 0.11 5.1

Dry crushedchili

2tbsp 5/8pcs 0.62 1.24


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HOT SPICY

TOTAL: 19.57


needed


Red andgreen chili

3pcs. 5/8pcs. 0.62 1.86

Onion 1pc. 3/1pc. 3 3

Vinegar 385ml. 15.00/385ml

.

0.038 14.63

Pepper 1.25 1/15g 0.06 0.08

Price Determination Scheme


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Price Determination SchemeProduct Unit Cost VAT 12% Mark Up Price (30%) Total Price Selling Price

Isaw 3.64 0.43 1.22 5.29 8.00

Balat ng Baboy 1.2 0.14 0.40 1.74 8.00

Laman 10.34 1.24 3.47 15.05 20.00

Ulo ng manok 0.67 0.08 0.22 0.97 12.00

Paa ng manok 2.35 0.28 0.79 3.41 10.00

Fishball 0.01 0.12 0.66 0.682 2.00

Kikiam 0.01 0.012 0.66 0.682 2.00

Squidball 0.01 0.012 0.66 0.682 3.00

Quek quek 6.93 0.83 2.32 10.08 12.00

Buko Juice 4.9 0.58 1.64 7.12 7.00

Gulaman 10.05 1.26 3.52 15.28 15.00

Water 7.75 0.93 2.60 11.28 15.00

Java Rice 14.47 1.73 4.86 21.06 15.00

Fried Rice 12.58 1.50 4.22 18.03 15.00

Plain rice 7.20 0.86 2.41 9.67 10.00

Annual Sales Projection


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PRODUCT SELLING

PRICE

DEMAND DAILY WEEKLY MONTHLY ANNUAL

Isaw 8.00 8 64 448 1,920 23,360

Balat ng Baboy 8.00 5 40 280 1,200 14,600

Laman 20.00 8 160 1120 4,800 58,400

Ulo ng manok 12.00 5 96 672 2,880 35,040

Paa ng manok 10.00 4 40 280 1,200 14,600

Fishball 8.00 7 56 392 1,680 20,440

Kikiam 2.00 5 16 112 480 2,920

Squidball 3.00 8 15 105 450 5,475

Quek quek 12.00 10 120 840 3,600 43,800

Buko Juice 7.00 10 70 490 2,100 25,550

Gulaman 12.00 15 180 1260 5,400 65,700

Water 15.00 5 75 525 2,250 27,375

Java Rice 15.00 6 90 630 2,700 32,850

Fried Rice 15.00 10 150 1050 4,500 54,750

Plain rice 10.00 14 140 980 4,410 51,100

5 yrs. Sales Projection


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PRODUCT2011 2012 2013 2014 2015

IsawPhp 23,360.00 Php 30,368.00 Php 39,478.40 Php 51,321.92 Php 66,718.50

Balat ng BaboyPhp 14,600.00 Php 18,980.00 Php 24,674.00 Php 32,076.20 Php 41,699.06

LamanPhp 584,000.00 Php 759,200.00 Php 986,960.00 Php 1,283,048.00 Php 1,667,962.40

Ulo ng manokPhp 35,040.00 Php 45,552.00 Php 59,217.60 Php 76,982.88 Php 100,077.74

Paa ng manokPhp 14,600.00 Php 18,980.00 Php 24,674.00 Php 32,076.20 Php 41,699.06

FishballPhp 20,440.00 Php 26,572.00 Php 34,543.60 Php 44,906.68 Php 58,378.68

KikiamPhp 2,920.00 Php 3,796.00 Php 4,934.80 Php 6,415.24 Php 8,339.81

SquidballPhp 5,475.00 Php 7,117.50 Php 9,252.75 Php 12,028.58 Php 15,637.15

Quek quekPhp 43,800.00 Php 56,940.00 Php 74,022.00 Php 96,228.60 Php 125,097.18

Buko JuicePhp 25,550.00 Php 33,215.00 Php 43,179.50 Php 56,133.35 Php 72,973.36

Gulaman Php 65,700.00 Php 85,410.00 Php 111,033.00 Php 144,342.90 Php 187,645.77

WaterPhp 27,375.00 Php 35,587.50 Php 46,263.75 Php 60,142.88 Php 78,185.74

Java RicePhp 32,850.00 Php 42,705.00 Php 55,516.50 Php 72,171.45 Php 93,822.89

Fried RicePhp 54,750.00 Php 71,175.00 Php 92,527.50 Php 120,285.75 Php 156,371.48

Plain rice Php 51,100.00 Php 66,430.00 Php 86,359.00 Php 112,266.70 Php 145,946.71


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Income Statement


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Statement of Cash Flow


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Statement of Financial Position


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SOCIO-

ECONOMICAL

ASPECT

The various Political Economic Social and Technological factors that a firm


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The various Political, Economic, Social and Technological factors that a firmneeds to consider and research in order to enter the business in a new

environment may be depicted as follows:

P:Political environment factors such as: Government regulations regarding: hygiene, health, food

regulations, and food standards.

Economic policies of government regarding the food

industry and running eating joints; these may includelicenses, inspections by health and food ministrydepartments.

E: Economical environmental factors:

Rate of inflation determines the rate of remuneration ofemployees and directly affects the price of our businessproducts.

Economic trends.

Exchange rate of dollar to peso


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S: Social environmental factors:

Increase Health Awareness Create employment

Segregation of waste products

Lifestyle change and attitude to health, work and leisure.

T: Technological environmental Factors:

A good technical infrastructure would lead to betterproduction.

Modern equipments like gas stoves and other kitchentools are use in our production.


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APPENDIX

SURVEY MATRIX


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1. AGE

10 17 : IIIII I 6

18 25 : IIIII 5

26 30 : IIIII IIIII IIIII 15

31 ABOVE : IIII 4

2. GENDER

FEMALE IIIII IIIII IIII 14

MALE IIIII IIIII IIIII I 16

3. OCCUPATION

STUDENTS : IIIII IIIII IIIII 15

EMPLOYEE : IIIII I 6

OTHERS : IIIII IIII 9

4.HOW OFTEN DO YOU EAT STREET FOODS ?

EVERYDAY : IIIII IIIII IIII 14

ONCE A WEEK : IIIII III 8

OCCASIONALLY : IIIII III 8

5. WHATS YOUR FAVORITE GRILLED STREET FOOD ?PORK BARBEQUE : IIIII III 8

ULO NG MANOK: IIIII 5

BALAT NG BABOY: IIIII 5

ISAW (CHICKEN ) : IIIII III 8

PAA NG MANOK: IIII 4

6.WHATS YOUR FAVORITE STREET FOOD ?


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KIKIAM : IIIII III 8

QUEK QUEK : IIIII IIIII 10

SQUID BALL : IIIII 5

FISH BALL :IIIII II 7

7. WHATS YOUR FAVORITE PARTNER OF DRINKS

FOR YOUR STREET FOOD?

GULAMAN : IIIII IIIII IIIII 15

BUKO JUICE : IIIII IIIII 10

WATER IIIII 5

8. MOST WANTED TYPE OF SAUCE

SWEET : IIII 4

CHILI : IIIII IIIII I 11HOT AND SPICY : IIIII IIIII 10

9 .WHAT RICE WOULD YOU PREFER AS A PARTNER

FOR YOUR STREET FOOD ?

FRIED RICE : IIIII IIIII 10

JAVA RICE : IIIII I 6

PLAIN RICE : IIIII IIIII IIII 14

10. WHAT TIME YOU PREFER EATING STREETFOOD ?

BREAKFAST : II 2

LUNCH : IIIII IIII 10

MERIENDA : IIIII IIIII IIIII 15

DINNER : III 3

STIXFUD XPRESS II.pptx

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