Kingfisher School of Business and Finance

Market Day 2020: “Arrest-to-Grill”

Case Study

Name of members:

Meneses, Abcde V.

Valerio, Jude Leenard S.

Bartolome, Sandra Lyn P.

Bantolino, Yde Vance

De Guzman, Maria Theresa D.

Magtaan, Shania Ericka A.

Osuyos, Allysa

Padlan, Erica S.

Group number: 02

Block 05

Ms. Sheen Alliah Mae Felix

BME 12 Instructor
 I. Company Background

The business structure of the company was Partnership. It was located at

Kingfisher School of Business and Finance, Lucao, Dagupan City. Focusing on the

goals quality product served with a delicious taste fit to the buds of customers. Through

hardwork and dedication, they manage to surpass the pre market day and entered to

the actual market day wherein there are over 20 merchants competing for a high profit.

II. Objectives

To let Arrest-to-grill's employees focus on 1 goal, they set up objectives that they

need to accomplish. According to them, they have three main objective for everyone to

lend their attention to. One is to enjoy the moment while taking care of customers and

making a profit. Second is they need to do a good performance for them to achieve a

reasonable grade. And last is that to serve a delicious food with an excellent service.

The vision is to be one of the top young entrepreneur through a strong and great

manpower serving Filipino cuisines. The mission is to offer a quality product with a

reasonable price allocated through the budget of consumers. Arrest to grill started their

business on February 21st 2020 in the school ground of Kingfisher School of Business

and Finance.

III. Problem

There are so many problems occurred and encountered by this company during

the market day. First of all, the preparation of the booth or stall because the preparation

for that is on the day before the market day started until in the morning of the first day.

Next is the money that will fund the booth as well as the products for it to be served to

customers. The position and the size of their stall also affects their customers for it

varies upon its limitation. Lastly, they have their major competitors upon selling their

products in Kingfisher School of Business and Finance for they are not the only one

who sells a Filipino cuisine, it’s a threat for them.

IV. SWOT Analysis

 Strength

 Weaknesses

 Opportunities

1. There is a new and catchy stall for the company to provide a catchy and

attractive feeling for customers. Since the stall used is like a jail, it is more

catchy in the customer's attention. Also, it is rarely that a business use

unique kind of stall like what Arrest-to-grill did. It can also be classified to

be on trend unlike others using common booth or stall.

2. Good location/Ease of locating. Since the Arrest-to-Grill was located near

the entrance or gate of the location, it is more easy to access for the

customers. It can also attract new customers because of the location. Next

is even though they are surrounded by many shop, it is more easy to locate

because of the design used for the booth.

3. Competitors near the location are not in the same industry. Since the

Arrest-to-grill offers a Filipino cuisine, it is more likely to have a low

 competitors. One reason is they are surrounded by milk tea shop or a

snack type of shop like ShawarMa-sarap. Second is some of the customers

prefer to eat rice meals.

 Threats

1. Stall is not match to what they offer. Since the business came up to have a

likely jail stall, it is somewhat hard for the customers to identify the products

they offer. One reason is it is not match for what they offer since they focus

and offer a Filipino cuisine. So it is better to have a Filipino type of stall to

make the customer easy to identify the stall.

2. The kitchen is far to their location. Since the kitchen is located near the

school canteen, it is hard for them to carry the customer's order because

they are located near the entrance gate. It can be easy to accidentally

thrown away because they are just using a tray to serve the orders. Next is

if the customer need something, it takes time for them to serve because of

the location of the kitchen.

3. Most of the customers are millennial. Since the Arrest-to-grill offers a

Filipino Cuisine, some of the customers prefer to eat snacks or drink

milktea. One reason because they are surrounded by a snack and milktea

shop. Next is because milktea is still on trend, some of the customer's

prefer to buy it than having a rice meal.

V. Alternative courses of Action

1. Use of easy to build equipments for their stall

Advantage: By using an equipments that is easy to build minimize the time of

building their stalls. It may also help them to easily unbuilt it after the activity.

Disadvantage: The simplicity of the used equipments may affect the impact

of their stall to other, especially to those people who will grade their creativity.

2. Proper cooperation and adaptation of work divisions to members with the

competitors

Advantage: With this , it may help the group to work and innovate quickly.

This will lead to a progress and competitive advantage with the competitors.
 Disadvantage: Although there is a division of work, some members can't do

their task without the help of other. This may result to a more complicated

work and a waste of time.

VI. Recommendation

As we have observed during the first day of their opening, they are still working to

build stall while their other competitors are ready. They need to be more productive and

the organizer should plan more about this. The strategies that we like are the following:

the staffs are very approachable and very diligent to do their jobs and the request of

their customers, fast service and the foods is also good as 9/10. Water is very important

when eating and customers don’t want to wait a minutes to get a water, so better, staffs

should always put a pitcher of water with a glass into the table along with the simple

condiments such as pepper, soy sauce, vinegar, and salt. They also need to add some

tables and chairs so that no customers are standing and waiting for the other customers

to eat.