Globalpinoy Chamber of Small & Medium Enterprises

“We shall find expression and fulfillment for our Corporate Credo: 'OUR ASPIRATIONS AND DESIRE IS THE TOTAL DEVELOPMENT OF OUR NATION' and contribute to the efforts of helping our country regain its respectable rank among nations.”

Tuesday, October 04, 2011

Free Training Program for Women at TESDA

The Competency-Based Training (CBT) program is an approach to vocational education and training that places emphasis on what a person can do in the workplace as a result of completing a program of training. The training is based on curriculum development from the competency standards specified by the industry and the learning is modular/self-paced in its structure wherein the trainee is allowed to progress at his/her own pace. It allows for multiple entry and exit in the system. It also recognized both on-and off-the-job delivery modes. After successfully completing the program, the trainee is required to undergo competency assessment and acquire a National Certification.

Each training program consists of competencies that a person needs to achieve based on the given qualification in their chosen field of occupation. It describes the core, common and basic competencies required for the performance of a specific occupation. A value-adding feature of the CBT program approach is the integration of the basic computer literacy, work ethics and values development, entrepreneurship development, leadership and gender sensitivity training. These programs are nationally promulgated to ensure that the trainees receive quality, relevant and employable skills, knowledge and attitude.

Free Courses:

Automotive Servicing – 624 hrs. + 320 hrs. OJT (3 mos.)
Bartendering – 120 hrs. + 160 hrs. OJT (2 mos.)
Commercial Cooking – 538 hrs. + 320 hrs. OJT (5 1/2 mos.)
Consumer Electronics Servicing – 524 hrs. + 320 hrs. OJT (5 1/2 mos.)
Dressmaking – 475 hrs. + 320 hrs. OJT (5 mos.)
Fiberglass Craft – 336 hrs. + 160 hrs. OJT (3 mos.)
Food and Beverage Services – 320 hrs. + 160 hrs. OJT (3 mos.)
Food Processing – 568 hrs. + 320 hrs. OJT (5 1/2 mos.)
Housekeeping – 436 hrs. + 160 hrs. OJT (3 1/2 mos.)
Jewelry Making – 640 hrs. + 320 hrs. OJT (6 mos.)
Painting, Decorating and Finishing – 336 hrs. + 160 hrs. OJT (3 mos.)
Shielded Metal Arc Welding (SMAW) – 526 hrs. + 320 hrs. OJT (5 1/2 hrs.)
Silkscreen Printing – 336 hrs. + 160 hrs. OJT (3 mos.)
Caregiving – 6 mos. + 1 mo. OJT
Gas Metal Arc Welding (GMAW) Finishing Course – 80 hrs.
Household Services – 256 hrs. (1 1/2 mos.)

Entry Requirements:

Must be at least 16 years old;
Must be a high school graduate; and
Must pass the qualifying examination and interviews.

Entry Requirements for Caregiving

Must be at least 23 years old;
Completed at least 2 years in college or 2 years tech-voc courses;
Can communicate both in oral and written;
Physically and mentally fit;
Can perform basic mathematical computation; and
Must pass the qualifying examination and interviews

Entry Requirements for Household Services

Must be a High School Graduate;
23 years old and above;
Physically and mentally fit;
Ability to communicate in English orally and in writing;
Must pass the qualifying examination and interview; and
Preference to be given to those who failed in the assessment for Household Services

Entry Requirements for Gas Metal Arc Welding (GMAW) Finishing Course

Must have a background training in Shielded Metal Arc Welding (SMAW)
18 years old and above;
Physically and mentally fit; and
Must pass the qualifying examination and interview

For more information, contact:

37 East Service Road, South Superhighway, Taguig City
TESDA Hotline: (02) 887-7777, 817-4076 to 82 loc. 278
Mobile: 0917-4794370, 0918-273-8232
Email: tesdawomen@yahoo.com, contactcenter@tesda.gov.ph
Web: twc.tesda.gov.ph

Friday, September 09, 2011

SSS registration now easier via web site

Grow Your Business
SSS registration now easier via web site
By Entrepreneur Staff
Aug 24, 2011

The Social Security System (SSS) posted an eight percent increase in the number of registered users of the SSS web site after the agency started accepting online applications and collection reports on June 6, a top official said.

SSS President and Chief Executive Officer Emilio de Quiros, Jr. said the pension fund now has a total of 1.2 million web site users after nearly 90,500 employers and members enrolled in its online portal www.sss.gov.ph within a span of two months.

"Recent web site enhancements, such as allowing members and employers to submit online applications and collection reports, helped boost the number of registered users in the past few weeks," he said.

Upon registration, members and employers gain exclusive access to web site features such as online viewing of records, electronic submission of applications and collection reports and an appointment system with SSS branches.

Members key-in basic information during online registration such as SSS number, name and birthdate. The SSS web site makes on-the-spot validation and immediately alerts the member of errors such as incorrect SSS number or spelling.

"We implemented a two-phase registration process that makes it easier for members to create their online accounts. It also cuts down the chances of registration failure caused by incorrect information provided by the member," De Quiros said.

"After completing the first phase, the SSS sends to the member’s email address a link that is needed to finalize the registration process. The member will then be informed through email if the online registration is successful," he said.

De Quiros called on employers to register at the SSS web site and reminded those with existing accounts to log in daily to certify their employees’ salary loan applications.

"Nearly nine out of every ten loan applications filed by employees at the web site expire because employers fail to certify them within three days," said De Quiros, who also urged members to inform employers immediately about their online loan application.

Employees comprise 86 percent of the 1.2 million members registered at the SSS web site. For inquiries, members and employers can call (o2) 920. 6446 to 55, send an email to member_relations@sss.gov.ph, go to the nearest SSS branch or visit the SSS Facebook page.

Thursday, May 05, 2011

Building the foundation for business success

Building the foundation for business success
By FRANCIS Y. CAPISTRANO

Cecilyn Lourdes Santos, or Cello to friends, just graduated last year from a reputable management course in Ateneo de Manila University. The course she took -- Management Engineering -- was popularly regarded in campus as a key to a high-paying job in the corporate world.

It was, in fact, her dream to climb up the corporate ladder when she entered college. But after her practicum in junior year, she realized that she did not want to become an employee all her life.

"I come from a family of entrepreneurs," she said in an interview with BusinessWorld. "And for myself, [I want to] do something that I like [and have] my own time."

She, together with her fiance, family and other friends, thought of the idea in April 2005. A month later, she started to execute her venture before she changed her mind: Cello's Donuts and Dip.

Ms. Santos said she loved baking and she herself made the recipe, thought of the different donut flavors and built the rest of the menu. Juan Horacio M. Templo, her fiance who was at the interview, added that they loved to eat and to discover new places to dine in.

Of course, she said there were some people who were against the idea, saying that she has no experience being a new graduate, and that business per se is risky.

Fear of risks and failure is what make would-be businessmen to hesitate or even hold back their entrepreneurial spirit.

In an interview with BusinessWorld, Businessmaker Academy Chairman and Chief Executive Officer Mark So said there are two schools of thought in thinking that business is risky because times are hard. The first, he said, thinks that since times are hard, it is better not to start a new business. The other one, he said, also recognizes that times are hard but thinks business must start right now. "Times are hard today and times will be harder tomorrow," he said. "To start a business, that should not be your basis it has to be something that you feel deep inside that you have to do."

Said economist Jimeno M. Damaso, in his book, "How To Start Your Own Business", "ideation" should be the first investment an entrepreneur must make.

Ideation, according to the book, entails thinking things thoroughly, formulating plans and alternatives and conceptualizing strategies so these could be translated into effective action. He said in choosing a business, the fundamental and long-lasting basis for going into one is delight in it, or something the entrepreneur enjoys. Knowing one's talents, experience, and needs is also essential in making this decision.

Mr. So said it must be an entrepreneur's own spirit and desire to pursue what he wants to achieve to start his own business. He said it is the person behind the business that makes the successful business possible. For new entrepreneurs who do not have that much capital, he recommends low-capitalization service ventures, such as party planning and events management. This type of venture allows an entrepreneur to not have capital and instead use money advanced by clients.

Food -- a common venture -- is a high capitalization business and at the same time a saturated industry. Manufacturing for the local market and for export, though a good business, is tough nowadays because of the high cost of labor and the entry of China into the global market. Franchising is also gaining ground nowadays.

However, an entrepreneur who plans to get a franchise instead of starting up his own brand must be able to discern which franchise to get and why franchise in the first place.

He said one who plans to get a franchise needs to look at the track record of the franchisor. A "true-blue, honest-to-goodness" franchise guarantees 95% success.

Be wary of new and smaller franchises which have just emerged in the market: these may not have tested business processes and may be bound to failure. He said getting a franchise without a track record is tantamount to buying a start-up business. Though profit is most of the time guaranteed in franchising, it is not always the best strategy. He said franchising is an effective tool for wealth accumulation.

On the other hand, it is not advisable for persons with high entrepreneurial spirits because in getting a franchise, "you're actually asked to obey and not do any of your ideas." He noticed that more people lately are acting more encouraged to start their own business. Again, he noted two groups: the first know what they want and the second feels they can get "instant success" through business. He said the first group is "lucky," while the second will learn the hard way that there are no short-cuts to success. External factors -- even the lack of capital -- should not hinder an entrepreneur, he said. This, he said, is another hurdle, or at least seems to be one.

"If you want to be successful in business, you have to learn how to use the money of other people," he said.

Mr. So said there are several ways to start a business using other people's money. There is the typical interest-gaining loan from formal lending institutions or through other sources. Another is getting capital from an investor in exchange for a part or share of the business. He, however, said it is not advisable for a beginner in business to obtain loans from lending institutions or any interest-bearing loans for that matter, even from micro financers. He said starting a business is pressure-filled enough and interest expenses add to the pressure.

Another means of getting capital is looking for sponsors, or "angel investors," who provide capital without interest and at a payback period comfortable to the entrepreneur.

Some, he said, are "super angel investors" who do not require the entrepreneur to pay back at all. He said this is prevalent in the local culture.

Ms. Santos did not turn back after her parents -- after prodding her if she was really determined and prepared -- supported and loaned her the much-needed capital to start construction and to buy equipment. She never thought of borrowing from the bank or other lending institutions. She and her fiance scouted Katipunan Ave. in Quezon City for a place and settled at the second floor of a building facing Ateneo. Living within the area all her life and having studied in Ateneo and Miriam College nearby, she said she knows the market very well because she was "one of them."

Though there are existing commercial donut shops along the stretch, she said her donut shop caters to a different market niche and her products are "with a twist." Her menu carries donuts with different toppings such as parmesan cheese and Choc-nut, "C's" or plain donuts and dips, and coffee shakes.

Her only frustration was in registering with the city hall. After her bout with the bureaucracy, she opted to hire a professional to do it for her instead.

Business registration, though a dreaded procedure, is a must. Entrepreneur Marlo Sanchez wrote in his book, A smart and practical guide for new entrepreneurs, said it is "not worth the trouble" to evade correct taxes and business fees by not registering.

An unregistered business may face closure. Aside from this, he said an unregistered business may not be able to get business contracts from public institutions and private firms, and even to grow and expand.

The book lists the steps and agencies that an entrepreneur goes through in business registration:
1. barangay where located -- barangay clearance/permit requires a minimal fee;
2. Department of Trade and Industry -- business name registration, other requirements depend on the type of organization;
3. Securities and Exchange Commission -- filing partnership or incorporation papers for partnerships and corporations;
4. special permits -- depending on the type of business, permits from other government agencies such as Bureau of Food and Drugs, Bangko Sentral ng Pilipinas, Land Transportation Office, etc.;
5. Social Security System (SSS) -- to register employees for coverage with SSS and to get business SSS number;
6. Department of Labor and Employment -- to register employees for businesses with more than five employees;
7. Mayor's permit -- most expensive and said to be the most cumbersome process, also entails inspection by sanitary, health, electrical, etc. officers of the city government;
8. Bureau of Internal Revenue -- To get a VAT (value-added tax) or Non-VAT registration depending on the type of business, also registration of accounting books, records, sales invoice and official receipt forms.

On the type of organization (i.e. single proprietorship, partnership and corporation), Mr. So recommends the corporation, because of the legal protection it gives to owners. When a company has liabilities, creditors cannot go after the owners' personal assets.

He added that one may opt to hire an external accountant to register one's business, since they are used to doing this.

For those who opt to register on their own, he said registering is not necessarily hard but tedious, and it is part of the process of learning.

Mr. Sanchez wrote in his book that businesses may opt to register under Republic Act No. 9178 ,or the Barangay Micro Business Enterprises (BMBE) Act of 2002. A business with an initial authorized capitalization of not more than P3 million may register under this law.

Benefits include tax exemptions, priority to credit financing, exception from minimum wage, among others. However, employees should still be given the same health care and social security benefits.

"If you continue to qualify as a BMBE, you can operate your business without having to pay income taxes for a very long time. That should increase your chances of retaining money in the business to build a bigger enterprise in the near future," he said.

Six months after Ms. Santos's Cello's Donuts and Dip kicked off, her brand gained familiarity with the students and residents in the area, and her fiancee is contemplating on continuing his 8-5 job or helping with the venture full-time.

There have been offers for capital and for franchising, but she said she's not in a hurry to expand and is taking her business model step by step -- slowly but surely.

Monday, January 31, 2011

How To Make Mantou

Learn how to make mantou
You can make these in bulk and sell them to community snack bars and small canteens. Or you may tie up with catering services.

Materials needed:
Rolling pin
Bowl
Measuring cups and spoons
Steamer

For the dough
1 tbsp. yeast
1 tbsp. sugar
1 ½ cups water
4 cups all purpose flour

For the sweet filling Sweet bean paste (red or black). Available in Asian grocery stores or supermarkets

For savory fi lling:
6 pcs. dried Chinese mushrooms
14 oz pork or beef
¾ cup bamboo shoots, drained and chopped
1 tbsp. fi nely chopped scallions
1 tsp. finely chopped ginger
1 tsp. salt
1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. rice wine
½ tsp. sesame oil

Getting started:

1. In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.

2. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water.

3. Mix everything to a dough. Turn it onto a floured board and knead until smooth.

4. Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size. Punch down, cover again and let it stand for 20 minutes longer.

5. Use this time to make the seasoned filling. Soak the mushrooms in warm water for about 45-50 minutes, then squeeze dry and discard any hard stalks. Coarsely chop the mushrooms, meat and bamboo shoots. Mix with the scallions, ginger, salt,
sugar, soy sauce, wine and sesame oil. Blend thoroughly.

6. Knead the dough again and cut it into about 24 pieces, flattening each piece with the palm of your hand. Using a rolling pin, roll out
each piece into a circle about 4 inches in diameter.

7. Place 1 tablespoon of the filling (sweet or seasoned) in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.

8. Bring the water in the bottom of a steamer to a boil.

9. Place the rolls in the steamer, leaving a 1- inch gap between them.

10. Cook for 10 minutes, or until firm and cooked through. Serve them hot.

How to make biodegradable detergent soap

How to make biodegradable detergent soap
This eco-friendly soap variant can help win over quality conscious customers
Biodegradable detergent powder uses all-natural products that are mild to the skin and clothes and, in addition, are eco-friendly. In contrast, commercial detergent powder contains chemicals such as optical brighteners, dyes, and artificial fragrances that can sometimes irritate the skin.
According to Leng Aveno, lecturer in soap-making at ESF Cakes and Bread House, the market demand biodegradable detergent powder is high because consumers are looking for eco-friendly alternative products that can give a comparable cleaning performance. With a capital of as little as O700, you can start your own biodegradable detergent powder business to meet this market demand. You only need to purchase the following materials:

• 1 kilo (kg) sodium sulfate
• 500 grams (g) (coconut-based)
• 200 g coconut powder
• 6 ml bilimbi fruit (kamias) extract
• 10 g blue speckles
• 120 ml fragrance (kalamansi scent)
• 5g sodiumtripolyphospate (STPP)

How To Make Bacon

Earn as much as P35 per kilo by selling homemade bacon

Food business is fortunately thriving in the country these days. Although there are trends within the food industry, and bacon is not exactly one of the trends, there is still a good market for bacon.

You will need only about P700 to buy the ingredients and some tools, if you don't already have those tools in your kitchen.

MATERIALS NEEDED:

Gas stove
Casserole
Oven
Bowls
30ml syringe (P32.50)
21G x 1" needle (P2.00)
Knife
Cotton thread or ham net (P60)
Paperlyne (P40) or cut wrap for curing and packaging

INGREDIENTS:

1kg of liempo or pork belly

for PUMPING PICKLE: (good for 10 kg of meat)


½ cup & 2 tablespoons salt, P15 per kg
5 cups water
6 ½ tablespoons white sugar

3 tablespoons phosphate
1 teaspoon curing salt
1 ½ teaspoons powdered ascorbic acid
1 drop oil of anise
1 drop oil of cloves
1 drop maplein
1 ½ teaspoons smoke flavor
for DRY CURE (good for every 1 kg of meat)

1 ½ tablespoons salt, P15 per kg
2 ½ tablespoons sugar
1/4 tablespoons phosphate

How To Make Fish Burger

Use fish instead of beef to make burgers, and cater to the market that's looking for alternatives to meat-based food

A couple of months before the Lenten season, most food business owners, even those who have food carts, are already thinking of alternatives to the meat-based products which they can offer to their Catholic customers who want to abstain from eating meat. Since fish is an acceptable food during this religious season, why not sell fish burgers as an option to hamburgers?

The demand for burgers is always strong, no matter what the season. If you offer fish burgers as a healthy option to hamburgers made from ground beef, you will be able to market it even beyond Lent.

For this recipe one would need around P1,000 to buy the ingredients and packaging materials.

INGREDIENTS:
1 kg Fish fillet meat
1 pc Egg, medium
4 tablespoons Modified starch (made of tapioca)
4 tablespoons Potato starch

Curing Mix:
1 tablespoon Salt, refined
1 teaspoon Phosphate, dissolved in 1/4 cup of chilled water
paperlyne for the packaging (pre-cut paperlyne sheets are available at Ultima Entrepinoy. Or, you can cut the paperlyne to 5 by 5 inch sheets.)

Extenders:
1 tablespoon Isolate
1/4 cup TVP
1 teaspoon Carageenan

Seasonings:
1 tablespoon Sugar, refined
1 tablespoon Black pepper, ground
1 tablespoon Garlic, chopped
1 teaspoon Garlic powder
1/2 teaspoon Meat enhancer
1/2 cup Onion, chopped
1/2 teaspoon Celery powder
1 teaspoon Hamburger seasoning
2 tablespoons Milk or whey powder
1/2 cup Bread crumbs
1/2 teaspoon Beef Aroma
1 teaspoon BF Blend

How To Make Solid Perfume

Solid perfume has been around since the early years of perfumery. In fact, English women had used it as pomanders--perfume in containers used as pendants. "Through the years, liquid perfume became more popular and the use of solid perfume slowly declined. But brands like Estee Lauder, Marc Jacobs and L'Occitane still produce these types of perfume," explains Bettina Huang, general manager of Grasse Fragrance Company.

Though cologne and body spray are the preferred forms of perfume in the country because of the hot weather, producers of organic personal care products are now producing solid perfume in a much lower price than the high-end brands'. Huang says the product has a lot of potential as long as it is marketed well.


Solid perfume is light, does not spill, long-wearing and not greasy. It is also alcohol-free, which makes it good for people who have sensitive skin. Plus, the sweet almond oil ingredient has health benefits. It is known as an effective emollient which improves complexion and adds glow to dull skin. Applying sweet almond oil also provides instant relief from muscle pain.

Entrepreneurs who are already into the business of personal care products or giveaways may add this to their menu. Solid perfume may be packaged as wedding, birthday, debut or anniversary giveaway.

One would roughly need P4,500 to P5,000 to buy the ingredients including the packaging.

INGREDIENTS and formulation:
6g Beeswax (P100 per 100g) 40%
6g Sweet Almond Oil (P1,000 per L) 40%
3g Fragrance Oil (P2,998 per L) 20%
1pc 10g Polypropylene ring container (P6 per pc)
1pc 5g Polypropylene ring container (P6 per pc)

How To Make Soyannaise

Soyannaise is a breakthrough in the health-food industry. A soy-based cream can be used as a spread, dressing or dip and is very easy to prepare.

It can also be a viable business venture because you can supply the product to so many restaurants and stores that need it for their salads and healthy sandwiches. Because these stores are targeting the health-conscious, soyannaise is perfect for them.

Producers that intend to supply restaurants and stores with soyannaise must first contact the store’s purchasing officer or manager, who normally would require samples. One or two bottles for sampling should be presented to them along with some chips, sandwiches, and salads that the target customers could sample the product with.

Besides being a healthier alternative to mayonnaise and other high-cholesterol dressings, soyannaise is very easy to prepare. All you need to do is to mix the following ingredients in a blender:


Ingredients:

250 g sterilized tofu, P40
250 ml soy milk, P16
1/8 cup calamansi extract, P9 per 1/4 kg
2 tablespoons minced garlic, P3
2 tablespoons chopped white onions, P3
2 tablespoons (29.57ml) honey, P50 per 236ml

All of these ingredients are available from supermarkets and public markets.

How To Make Siomai

Siomai is a very versatile dish. It can be eaten solo as a snack, or served with rice to make a full meal, so you can sell it anytime of the day.

Ingredients for making siomai are readily available in supermarkets and public markets; some you’ll even find in your own kitchen right now.

To make 150 pieces of 10-gram siomai, you need the following ingredients:

Main ingredients:

1 kg of ground lean pork
100 pieces small-sized molo or siomai wrapper

For the curing mix:
1 tsp or 3 g. phosphate
1 tbsp or 12 g. iodized salt
1/2 tsp or 2 g curing salt
1/4 cup chilled water

For the extender:
1/4 cup or 18 g TVP (textured vegetable protein) granules
1/2 tsp or 1.25 g carrageenan,
1/2 cup of water
1/2 tbsp or 2.5 g ground black pepper
2 tbsp or 4 cloves minced garlic
3/4 cup or 96 g of shredded carrots
1/4 cup finely chopped spring onions
2 pcs medium-size eggs
1/2 cup or 1/2 bar grated cheese
2 tsp or 10 ml sesame oil
2 tsp or 6 g shrimp powder

For seasonings:
5 g. of BF (binder filler) blend

Materials needed:
Bowls
Ladle
Measuring spoons and cups
A kitchen weighing scale
Serving tray
Steamer
Knives
Gas stove

Procedure:

Step 1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.

Step 2. Prepare the extender by mixing the TVP and carrageenan. Make sure they are blended well before adding to the water; this is to ensure that the TVP would not separate from the meat once the siomai is cooked. Mix the extender for three minutes until it is hydrated.

Step 3. To make the seasoning, mix all the dry ingredients in a bowl. Then pour the liquid ingredients except the egg and BF blend. When the dry and liquid ingredients have been mixed, add the eggs and then the BF blend, which together will serve as binders. Set the mix aside.

Step 4. Prepare the meat by adding the curing mix, kneading it by repeated inward folding with your palm. Make sure the curing mix is evenly distributed. Knead the meat until it becomes tacky and can be held together—that is, there should be no loose bits of meat. Then add the extender, also making sure it is evenly distributed while you knead the meat.

Step 5. Transfer the meat to a bowl containing the seasoning. Mix until the meat absorbs the seasonings in the bowl. Then knead the meat. Get the molo or siomai wrapper and the weighing scale.

Step 6. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.

Step 7. To enclose, gather up the edges of the wrapper and gently pleat it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.

Step 8. After wrapping the siomai, get the steamer and pour water until it is one-fourth full. Arrange the siomai uprightly in the steamer and steam for 25 minutes over simmering temperature. While waiting for the siomai, prepare the sauce. Notice that although your meat is just a kilogram, your yield is 150 pieces, which has a total weight of 1.5 kg. This is because of the extenders you added and the weights of the other ingredients.

Step 9. Mix the following: 1 cup or 224ml soy sauce, 12 pcs or 60 g calamansi or Philippine lemon, 1 tbsp or 3.30 g white sugar, 1 tsp or 1.70 g ground black pepper, and 3 tbsp or 6 cloves of fried chopped garlic. Set aside.

Step 10. After 25 minutes, take off the siomai from the steamer and arrange it in a tray or plate with the sauce.

How To Make Siopao

Learn how to make SiopaoMaterials needed:
Stainless steel or plastic bowls of different sizes
Measuring spoons and cups
Spatula
Rolling pin
Weighing scale
Steamer

The above are available in the supermarkets

Now, to make 40 pieces of siopao asado in 50 to 60 grams, you will need:
One kilo of all-purpose flour, about P35
180 grams of white sugar, about P40
10 grams of yeast, about P1.50
60 grams of shortening, P3
10 grams of salt, P.30
5 grams of baking powder, P.80

For the filling, you will need:
1/2 kilo of chicken filling, P50
1/3 cup brown sugar, P3.25
1/4 cup soys sauce, P3
Star anrise, P1.50

Ingredients for the sauce are available in most kitchens:
brown sugar (P3.25), soy sauce (P3), chopped garlic (P.70), cornstarch (P5), and chicken broth. Water (p10), preferably drinking water, is used for the dough, filling, and sauce.

These ingredients are available at supermarkets, wet markets, and baking supply stores.

Getting started:

1. Start by preparing the filling. Pre-boil the chicken and shred into small pieces. In a pan, mix the chicken meat with brown sugar, soy sauce, star anise, and half a cup of water. Let the mixture stand for a few minutes, then put on the stove to simmer for 20 minutes, or until the water has dried up. Set
aside to cool.

2. Prepare the dough while cooking the filling. Strain the fl our on a clean tabletop, clear its center, and into which pour 500 grams of water. Dissolve salt and white sugar in water, then add yeast.

3. Making sure that your hands are clean, knead the dough manually, or use a mixer if you have one. Knead and pound the dough for 20 minutes using the heel of your palm, applying strong pressure. Once you can form dough balls consistently, add the baking powder. Knead the dough continuously until its surface becomes fine and smooth. Add the shortening. To know if the dough is ready, cut a piece and make a dent in the middle. The dough is ready if it springs back. Remember, the dough has to be white, elastic, and very fine.

4. To make siopao, cut the dough into 30- or 60-gram pieces. Shape them into small round balls, then flatten them to give space for the fillings. Put a tablespoon of the asado fi lling into each ball. Seal the dough by holding on to the edges and twisting them with your fingers. Put a small piece of bond paper (about 2 x2 inches) at the bottom then arrange the dough in baking trays. Don’t expose the dough in open air to keep its surface from drying out.

5. Put the dough in the refrigerator for 40 minutes for what is called the fi nal proofi ng – the process that would make the dough rise to prevent it from breaking and wrinkling after it’s cooked.

6. When the dough has expanded, arrange them in a steamer, putting a space of an inch between each
piece. Cover the dough with either clear plastic or a piece of cloth to prevent water from dripping and leaving watermarks on the dough’s surface. Make sure there’s boiling water in the steamer before you put the dough for steaming. Let the dough steam for 25 minutes. Refrain from lifting the pan’s lid often.

7. You can prepare the sauce while waiting for the dough to cook. Start by pre-mixing cornstarch (1/4 cup plus one tablespoon) with the chicken broth (1/2 cup, preferably from boiling chicken meat for the asado fi lling), then dissolve the brown sugar (1/3 cup) in water (1 cup). In a pan, pour all the ingredients: 1/2 cup of water, 1/3 cup of brown sugar, 1/4 cup of soy sauce, and 3 cloves of chopped garlic. Put over a stove on medium
heat, continuously stirring the mixture until it boils.

8. Wait for the mixture to thicken before adding the cornstarch mix. Continue stirring the sauce in low fire until the color turns from light brown to black. Remove from fire and let cool before apportioning into small ice candy plastic bags. About a tablespoon will do to flavor a piece of siopao.

Monday, January 24, 2011

How to start a bakery business

How to start a bakery business - Entrepreneur Magazine

Turn their love for pandesal into a thriving business by starting your own bakery
With bread being the country’s second staple after rice, the bakery business is one of those ventures that is sure to bring multiple returns with just a minimal investment. By taking the time to learn the craft, you too can start your own bakery business and potentially make good money out of it.
In fact, Gardenia Bakeries Philippines, maker of the popular Gardenia brand of bread and pastries, has launched a new business program that enables startup entrepreneurs to have their own business.

A TICKET TO PROFITS
Take the case of former bus inspector Godofredo Molde, 45, who has pocketed P500,000 in just a year of selling pan de sal. Armed with P150,000 in startup funds and a lot of guts, he took the plunge of starting his own business - and came out on top. He has parlayed his bold investment to foot house repairs and acquire a delivery truck for his growing business.

"I used my P150,000 capital in acquiring the three small pan de sal stores of my friend’s brother, and that included some goodwill money for the recipe and training. I have added another store since," he said.

The revolving daily capital for the four stores, he said, is only P7,000. Molde decided to concentrate on pan de sal because its market is more predictable and the stores only need to stay open from 5 am to 9 am.

One of his stores, sells P6,000 worth of pan de sal daily during weekends, and P4,000 during regular days on the average. According to him, pocketing a cool P2,000 profit is the norm for each of his bakeries.

A PROFITABLE BUSINESS
Ric Pinca, executive director of the Philippine Association of Flour Millers (Pafmil), agrees that indeed “baking is a rewarding and profitable business.”

“Bread is the country's second staple and everyone eats bread. Though consumed mainly as breakfast and snack fare, bread is also taken at lunch, usually as burgers and even dinner time. Bread is a convenience type of food. You don’t have to sit and have a formal dinner just to eat bread. In fast food shops, you may get your bread right at the counter and you even dont have to call a waiter to serve you.”

Bread, he added, may be consumed while walking, riding a bus or even while whiling away time anywhere.

But while the bakery business is a profitable one, Pinca said it is also a demanding profession. Aside from investing money, he said a good amount of time, patience and study is required if one is to put up a successful bakery business.

SET UP YOUR OWN BAKERY
Pinca shared these tips on how you too can start a bakery business from scratch:

1. Study the businessBefore you put up a bakery, you must first learn how to bake. Many people make the mistake of putting up a bakery without first knowing how bread is baked. It is not enough that you hired bakers to do the work, you must also know the baking process so that your bakers would not give you a run-around.

A month of training is enough especially if the training program you enroll in has plenty of hands-on activities, meaning you are asked to bake and not just sit and listen and watch the demonstrations. There are a lot of training centers and culinary schools offering baking courses.

But the best baking courses are offered by the flour mills themselves. And more often than not, these courses are offered free of charge to prospective bakers as part of the company's marketing efforts. So get in touch with any of the local flour mills and ask for their training schedules.

2. Look for a good location
A food business like a bakery depends on high human traffic. Look for a location where people congregate like a market, near a school, a bus or jeepney terminal or even a tricycle terminal and put up your bakery there. The people that populate your area are your target customers.

3. Suit your products to your customers
If your bakery is in Tondo, then your products should suit the people of Tondo. Do not produce pastries like apple streudels or Italian Rye Breads or Belgian cookies because these products are not the type that people in Tondo consume. These products are for the shopping mall crowd. Try producing pan de sal, Monay, tasty breads, ensaymada etc. These are bakery goods that people in Tondo are familiar with and regularly consume. Also, these are products they can afford.

4. Start small
It is better to start small especially if you are new in the business. If the business grows, then it will be easy for you to expand, rather than start big and downsize later. Suit the type and size of equipment you will buy to the volume of products you want to produce. remember, you should not produce more than you can sell.

5. Buy the right sized equipment
Do not get a mixer with a one bag of flour capacity if your oven can only take in eight plantas or 160 pcs of pandesal at a time. One bag of flour normally produces 1,880 pieces of pan de sal weighing 25 grams each. Get technical help from equipment dealers. Do not just deal with one. Get the best offer and technical advise you can get.

6. Maintain product consistency
Make sure that your bread tastes the same today as it did yesterday and as it would tomorrow. Customers return to buy bread when they like its taste. Do not give them a different tasting bread when they return because they will either complain or not return anymore.

7. Be good to your employees
Take good care of your employees and give them the right salary. If your employee is happy, they will take care of your business and make sure that your customers are happy too. A happy customer will always return and buy more. And you are assured that your business will grow.

Labels:

How to start a Food Cart Business

How to start a Food Cart Business - By: Bwalter Break

Let's learn how to start a food cart business. Starting a food cart business is easy. The hard part is keeping the food cart business running. A business isn't worth having if you can't make the necessary dollars to profit from it. A solid food cart business needs three things to prosper. In order for your food cart business to thrive you need to, by no lack of hustling on your part, market well. You need a great location to do your business, and you also need a product that people will always want. With that being said, here are some tips to help your food cart business make a killing.

1. Start out small. You don't need anything huge right away. Getting a very basic cart is all you need to get started. If you're going to serve something hot, then obviously you need one of the insulated models that can keep stuff warm.

2. Your specialty. Do you know how to make something that's so awesome you know everyone will want it. If you do then great. If not, then you'd better learn. The food cart businesses that do well always have that one item that everyone loves. You ever see those guys that sell the corn with the mayo on top? They make a killing. You can think about expansion later but for the time being, find that golden item.

3. Location and timing. This is the key to the lock holding your riches. The best thing about a food service cart business is the ability to move where the action is hot. You don't have to be stationary. Just because you can move, however, doesn't mean you go running around the city like a freaking mad man. Know where to go. What's the best time and place to try to push a simple food item to lots and lots of folks? Lunchtime? Dinner? No, and no. When you're starting out, the best time to work is in the early morning when the clubs let out. There's a taco stand on the North side of Chicago located right next to a conglomerate of bars and clubs. The do business during the day, but at night when the bars let out, these guys make money to rival the leprechauns. If they aint pukin, the drunks are eating. So, if you have that hot, yet simple food item that you know people love. Push it to them when they're drunk.

4. Marketing. Cheap xerox copies are your friend. Make a bunch of cheap dollar off coupons that you can pass out to folks during the day or even at night. Don't go overboard. There's a chance that the majority of the coupons won't even be used but you'll get the word out about your place. Social networking sites can be used too. And guess what, they're free. How cool would that be, a food cart business with it's own web page.

5. Saving and Expansion. Save all the money you can. Once you're business grows you can expand on the items offered. Never get rid of that golden item. When all else fails you'll always have that item to anchor the business. Also, look to make your items with the cheaper products until you can afford to use the better ones. Cutting cost and maximizing profit is the name of the game. Who knows, you may get so big you'll have a fleet of food service carts all over the city

Tuesday, December 21, 2010

Easy ways to keep the business liquid at all times

Easy ways to keep the business liquid at all times
By Henry C. Ong
from Entrepreneur Philippines Magazine, May 2009

In business, cash is king, so you need a proactive cash management system to maintain your cash flow

During this interesting time when business is not so good, it is important to be extra conscious of your cash flow. Your ability to generate cash flow is critical not only to the profitability of your business but also to your very own survival. You may have the best product in the industry or the best people in your sales team, but without a proactive cash management system, you run the risk of losing your business when crunch time comes.

To keep the business liquid at all times, you should build up your cash reserves equivalent to at least six months of operating expenses to maintain some degree of operating leverage. This way, you will have sufficient cash to sustain the business through months of losses. If your current cash balance is not sufficient to meet this requirement, examine your sources of cash.

How much of your sales is on credit and how much is on cash basis? Consider shifting your sales policy towards favoring cash payments. If this is not possible, shorten your cash collection period by limiting the credit terms you give customers as well as by limiting the amount of receivables you extend. For example, you can limit the granting of 90-day credit only to selected clients. Let's say you have 20 clients with a total exposure of P750,000 that's payable to you in 90 days. If you cut the number of such clients to 10, you would have collected P375,000 on the average sooner.

In the same way, lower the amount of receivables you intend to finance, asking the client to pay the balance in cash. Let's say the amount of accounts receivable you normally extend to clients is P900,000. If you cut this amount down to half by requiring your clients to give a down payment, you would have collected P450,000. Of course, you may need to give discounts to clients to make your terms more attractive. You have to study the costs and benefits of implementing this kind of policy.

Remember that your objective is to get your clients to pay as soon as possible. When you are able to collect cash for every sale that you generate, you minimize the risk of not being paid at all. Having bad debts not only affects your profitability but also eats up your working capital, thus weakening your capability to generate higher sales in the future.

In times like this, always remember that cash is king. When you have cash, you will not only be able to sustain your business but also acquire opportunities to strengthen your position in the market.

What if extending credit is unavoidable?
If you really need to extend credit to your customers so as to generate sales, you need to establish a set of credit control procedures.

An important procedure is to subject all new clients to strict credit check. Get answers to the following questions, among others:
Does the client have any history of not paying his suppliers in the past?
Is the client highly recommended by a reliable person?
What is the nature of the client's business?

For existing clients who owe you money, set up a schedule when the accounts receivable become due for collection.
Avoid delaying your collection just because you know the client would pay you anyway.
Have a system to alert you the moment an account becomes overdue, whether by 15 or 30 days or so on. This way, you can easily identify clients you need to prioritize for collection.

Decide how insistent your approach should be in going after non-paying clients. If clients decide not to pay you at all, you also must have a ready plan on what to do next.

Streamline your cash flow by cushioning the impact of lower sales brought about by economic downturn by doing the following:

Protecting your income by lowering your expenses.
Examining your expenses and try to see what items you can possibly cut. Examples are advertising expense, additional staff, and representation expenses.
Monitoring your expenses by preparing a budget and comparing it with actual costs.
Making sure the budget targets you set are realistic.

Wednesday, October 13, 2010

How to start a backyard piggery

How to start a backyard piggery - Entrepreneur Magazine - July 20, 2009

Learn how to start your own piggery business
Starting a piggery is a great business that you can start in your own back yard.

For this workbook, we solicited the help of seasoned pig farmer Rolly Bautista,51, who helped Entrepreneur with some basic know how for people who want to get into this kind of business. Rolly, who maintains a 200-square meter pig cage in his backyard in Apalit, Pampanga, has been in this line of business since 2000.

KEEP IT CLEAN
“It is not true that pigs are filthy animals. In fact, they can easily catch diseases if their surroundings, and even the people who take care of them or approach them, are unclean,” he said.

So for those who want to use their backyards for a small-scale piggery business, Rolly said the first emphasis should be on the pig cage or pen. He said that a drainage system and a septic tank are musts. Through this, every time the pigs urinate or defecates, the area can be cleaned immediately. The pigs defecate twice a day and the cage will only become smelly if they get mixed with the urine.

“If you will immediately clean the cage, it will not smell bad and your neighbors will not even notice that you have a piggery in your backyard because it will not emit a foul smell,” he said.

There should also be a steady source of water because the pigs need to be washed at least once a day. They also need to drink clean water regularly.

The roofing of the cage should be high to help it have proper ventilation, because the sow will easily suffer a miscarriage if the area gets too hot.
The pen should have regular anti-bacterial sprays.
Bautista said a 200-square meter pen can accommodate up to 10 sows (inahin) and 50 fattener piglets.
BUSINESS OPTIONS
For those interested in starting a piggery, there are two options to choose from.

1. Grow so-called 'fatteners' and sell them when they have reached at least 90 kilos in weight.
A fattener, Bautista says, is a pig with an age ranging from one month to 45 days. They can be bought at an average of P1,600 t P1, 800 each, depending on the prevailing market price. They consume an average of one sack of feeds per month at P1200 each sack. They are ready to be sold after three months.

As a sample estimate, if the prevailing price is P100 per kilo for live pigs, then a 100-kilo pig will sell P10,000.

Slaughtering the pig and selling it to neighbors might net you an additional 30-percent mark-up.

2. Pig breeding

Another option is breeding and selling pigs wholesale. Bautista says a 120-day-old sow (Dumalaga) can be bought for a minimum of P12,000 each. It will then take an average of four to six months for the sow to give birth.

“Make sure that you keep the sow thin so it will not have more piglets and will not have a hard time giving birth. It is best to limit to one kilo the feeds that it will eat for one day,” he said.

In doing this, Rolly said the sow can give birth to more than 20 piglets. A fatter sow, on the other hand, can only have up to eight piglets.

After taking care of the piglets for one month, he said they can be sold already for at least P1,000.

In receiving buyers, Rolly said you must make sure that they will not get too close to the pigs. This is because there is a possibility that they have been to other piggeries and they may have brought some diseases with them.

While in the business, Rolly said the seminars usually given by the suppliers and manufacturers of feeds are a must. The feeds producers also dispatch their veterinarians once a week to the piggery owners.

“You should be well-informed especially with the new kinds of diseases that are coming out,” he said.

Rolly said the business will continue to be profitable as long as cleanliness will emanate from the owners themselves.

Entrep Tip: Pigs usually cost higher after the Holiday season because the supplies have run out by that time. Rolly said you can adjust your mating schedules according to this.

FREE SEMINAR - "How to Start Your Own Business"
November 20, 2010 (Saturday) 2:00 - 4:00 pm
Venue : Globalpinoy Office, 6 Bayanihan Drive, Project 8, Quezon City (near Road 20)
For more information, visit www.globalpinoys.net/seminars.htm

How to start a salon

How to start a salon
By Regina Samson and Michelle Cortes - ENTREPRENEUR Magazine - Jan 10, 2009

You’ll need a good location, trained people and competitive prices to get ahead
Every mall in Metro Manila is said to host two to eight beauty salons.

SM Megamall alone boasts eight including a barbershop offering, aside from the usual haircut, manicures, foot scrubs and hot oil.
According to the 1999 Job Demand Survey of the Levittown Beauty Academy, salon owners receive an average of 174 clients a week. But a chair, a mirror and a pair of scissors aren’t the only things you’ll need if you want your own parlor.
Lidwina Morales, owner of Lid Salon in Malate, Manila, invested P500,000 initially on equipment and her parlor’s interior. Janett Pineda, a franchisee of David’s Salon in San Pedro, Laguna, bought the franchise for P2 million and took over the parlor in November 2002. You need not spend big bucks right away, however. Says Patrick Bishop, author of Money-tree Marketing: “Don’t overspend. Buy used equipment or rent a space that was a beauty salon previously, but is vacant and includes all the equipment.”

PICK YOUR LOCATION WELL

You must also pick your location carefully. You won’t go wrong picking a mall. “You want to cater to all from Class A to C,” says Marabelle Kwek, general manager of Color My Hair at SM Megamall. “When we entered Megamall we decided to put up a Class-A salon [that also catered to the B and C classes]. “We chose Megamall because it is one of the biggest.” Salon Studio chose Libis in Quezon City. “We spent time looking for a good location and an area that would give us a comfortable size,” says owner Leah Gundran.
“The first ones we saw had such small spaces. Also, we wanted one near a restaurant so that it would be convenient for our customers to buy snacks in case they got hungry.”

It’s a good idea to pick an area with lots of foot traffic if you think you’ll depend on walk-in clients. Lid Salon did just that. “We target students and these customers come because of our very affordable prices,” says salon manager Debra Bumanglag. Her parlor in Manila is close to many schools, government offices and the Robinsons Ermita mall.

INVEST IN GOOD EQUIPMENT

It’s better to buy good used equipment if you can get it. If you prefer new supplies, shops like Hortaleza and Accessories and Beauty Equipment stock everything you are likely to need (see box). It is also important to buy high-quality shampoos and chemicals for nail care, hair treatment and coloring to please your clients. Lid Salon charges reasonable rates, but does not compromise on quality. “We follow the right formulas and we don’t use inferior brands,” says Bumanglag.

TRAIN YOUR PEOPLE

After picking your location and buying your equipment, it’s time to recruit good people for your parlor. “They should have the technical expertise especially in hair coloring and styling using international standards as a benchmark,” Kwek says. “They have to undergo regular training to update them on new products, hairstyles and customer service.”
Ricky Reyes Learning Institute offers a three-month cosmetology course that costs P14,900 and includes hair cutting, coloring, perming, styling, make-up, manicure and facial treatment. The Classic School of Cosmetology in Binondo, Manila, offers short courses in hair coloring, blow drying and scalp manipulation, among other things, for P1,500 to P4,000.

Salon franchises take care of personnel training and provide equipment and supplies. “They take care of almost everything—even bookkeeping and accounting and the preparation of the payroll,” says Pineda. “I just wait for my monthly dividend. It’s up to the owner if he wants to visit the parlor once in a while.”

It’s important to keep your employees happy to avoid high staff turnover. “We give them salaries apart from commissions,” says Les Reyes, owner of Reyes Haircutters. “May mga commission sila sa mga cosmetics na ibinebenta nila at meron pa silang tip if they are good.” Salon Studio follows a chart system where suppliers reward parlor staff selling their products.

PRICE YOUR SERVICES WELL

Salon Studio uses celebrities like MTV videodisc jockey Donita Rose and former Binibining Pilipinas-World Daisy Reyes to promote the chain. Reyes Haircutters believes in charging minimal fees for maximum profit. “Dito P49 ang gupit. Ang kostumer mo for one day 50 to 100 head. You made a lot of people beautiful sa presyong P49 lang,” says Reyes. “Kapag magaling yung nagha-handle, may personality to educate our customer about the spa and other services, yung P49 minsan nagiging P2,000.”

Reyes Haircutters also keeps a Total Quality Standard Team to ensure the chain keeps a high standard of service. “Yung [team] umiikot yan all over the Philippines to check if the standards of all salon services are being followed,” says Reyes. “Kung merong mali, doon na tayo magsasabi sa may-ari para sabihin sa manager, ‘bagsak tayo dito o pasado tayo dito’.”
He stresses the importance of research to know the latest trends. “Education is very important,” says Reyes. “Ano ba yung mga bago ngayon? How do you innovate? Kung di man ako nag-aaral sa school ngayon, I do self-study. Kung You may love beauty salons, but your fondness for a hot oil treatment and a relaxing foot massage mustn’t be your sole criterion in investing in this business. According to Les Reyes, founder of the Reyes Haircutters chain of beauty salons, there are a few things you must know about the business before investing in it:

• Naming your salon after yourself may not work in the long run. There are icons in the beauty sweepstakes who have successfully built a business around their names. The downside is when they die or grow old, says Les Reyes. “Kawawa naman yung opportunity… When they get old nagkaka-wrinkles na sila, humihina, nawawala, napapalitan ng bago.”

• Find your niche. Your target market will determine your choice of location, pricing and promotions strategies, and brand image. Reyes Haircutters is very clear about its market positioning—it’s a clean, well-designed salon offering quality services to the masses, and it doesn’t compete directly with Ricky Reyes and David’s. Says Reyes: “I give the masa a beautiful salon na pinupuntahan ng mga mayayaman…gusto ko rin siempreng nakakapag-hot oil din ang ating mga mahihirap na hindi nila kailangang ilabas ang kanilang one-month salary.”

• Conduct your promotions during lean hours. Few customers usually come in between nine in the morning and two in the afternoon. To boost business during off-peak hours, Reyes Haircutters offers 40-percent discounts to senior citizens and free haircuts to infants.

• Keep a profile of each customer. Les Reyes plans to develop a card that will carry valuable facts on each customer. If a client’s regular hairdresser is absent when she visits the salon, whoever assists her simply swipes her card on the computer to obtain information on her preferred services, likes and dislikes. “Alam ko na’ng kiliti mo. Yung nagagawa ng hairdresser mo, gagawin ko na ngayon,” says Reyes.

• Assign a person to handle inventory control. Assign accountability for releasing parlor supplies to a stock clerk. He alone should have access to your inventory to make it easier to prevent or control pilferage.

• Measure the amount of chemicals needed for each type of service. Know, for example, the number of haircuts and hot oil treatments you can provide using one bottle of shampoo and moisturizer.

• Be a hands-on manager. How much money you make is a function of the amount of time you spend in the salon. “[You] have to be there because it will greatly affect the sales, the energy, the customer service,” says Reyes

FREE SEMINAR "How to Start Your Own Business"
November 20, 2010 (Saturday) 2:00 - 4:00 pm
Venue : Globalpinoy Office, 6 Bayanihan Drive, Project 8, Quezon City (Philippines)
For more information, visit www.globalpinoys.net/seminars.htm