lechon manok business plan pdf

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5 best businesses under 20k pesos, how to start a lechon manok business.

Starting your own lechon manok business sounds intimidating, but as long as you have these five essential elements, there’s really nothing to it. Here’s everything you need to prepare: 

1.) Lechon manok recipe

Lechon manok , also known as a spit-roast chicken, is a popular Filipino dish you can get almost anywhere. The lechon manok recipe has several versions, but they all have one thing in common–they’re very easy to make.

Ingredients:

• 1 whole chicken
• 3-4 stalks of lemongrass
• Fresh ginger
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp calamansi juice
• 4 tbsp vegetable oil
• 12 tbsp water
• Black pepper

Procedure: 

• Step 1: To make the marinade: Combine lemongrass, ginger, brown sugar, soy sauce, calamansi juice, vegetable oil, water, and black pepper in a blender and blend until all the ingredients are combined. Set aside.
• Step 2: Place the chicken in a deep bowl, add the marinade, and store it in the fridge for 12 to 24 hours. After marinating, you are now ready to grill the chicken.

A good recipe is one of the secrets to a successful lechon manok business. Of course, you can tweak this one according to your preference and the ingredients and spices available in your location.

2.) Lechon manok business plan

Your lechon manok business plan will serve as your guide. It should include a comprehensive breakdown of your goals and how you plan to achieve them.

Your business plan should have the answer to some of these important questions: 

• Are you a griller or a roaster?
• How much is your initial capital?
• Are you going to operate from home, or are you going to rent a space?
• Are you offering other products?
• Are you offering delivery and dine-in options?
• Are you hiring a team?
• How do you plan to market your products?

Here’s a lechon manok business plan sample for a fictional business called Mr. Manok:

Mr. Manok is the Philippines’ next big thing in the lechon manok industry, offering a unique take on the classic lechon recipe.

Our team will go above and beyond to ensure that every dining experience that includes Mr. Manok will be special and memorable. 

Mr. Manok will be a part of every Filipino celebration and tradition.

Company and Management

Mr. Manok’s headquarters is in Mandaluyong. It’s a family-owned business that started because of a great love of Filipino dishes. 

All family members have taken an active role in ensuring Mr. Manok delivers only quality products and services. 

Our company’s main product is the Mr. Manok Lechon Manok Special. It’s a new twist to the classic lechon manok.

What sets our product apart from the other lechon manok dishes is its flavor and juiciness—you won’t find any like it in the market. What’s great is that no matter how often it’s reheated, it remains fresh the way it did when you first bought it. 

Our customers range from busy moms and dads who do not have time to cook to your average workers who want to celebrate but stay within their budgets. 

Our extensive research helped us understand the importance of delivering affordable and delicious products that are perfect for any lunch or dinner table.

You can also add your financial projections, which include your sales projection and how much growth you can expect in the coming years. 

3.) Equipment for lechon manok business

Once you’ve prepared your business plan, you must ensure you have all the necessary equipment for a lechon manok business. Here’s a list of what you’ll need: 

Lechon manok grill

If you’re starting your business small, you can get a small lechon manok grill online for Php1,650 to Php3,000. However, these grills can only cook one to two whole chickens. It’s good equipment to get your business off the ground.

However, if you have the capital to go big, you can get a large grill for Php25,000 to Php30,000. These kinds of equipment can cook up to 48 whole chickens.

These grills need to be plugged in to make the skewers turn in place. You need about a sack of coal to cook more than 40 whole chickens.

Depending on your starting capital, you can also start with an air fryer or an oven. Don’t forget tongs and other safety equipment that will allow you to handle hot food.

Your grill will require a good kind of coal. Buying coal in bulk is cheaper than getting it by the bag, so make sure you have a coal supplier.

Cooking equipment

You need a few kitchen tools to prepare your lechon manok . For example, you need blenders where you can make your marinade. 

You also need tubs or food-grade plastic containers to store the chicken you are marinating. A sturdy chest freezer or a spacious refrigerator is also essential. 

This part of your lechon manok business doesn’t have to be expensive. Other lechon manok businesses use paper wrapping, banana leaves, and plastic bags for packaging. You can start with paper packaging and gradually upgrade to a custom-made container.

4.) Starting capital for lechon manok business

Given all these pieces of equipment, you might ask: How much is the starting capital for a lechon manok business? We’ve broken it down for you:

• Charcoal Grill (Can cook up to 40 whole chickens) = Php25,000 to Php30,000
• Chest Freezer (Can store up to 100 kilos of chicken) = Php15,000 to Php25,000
• Kitchen Utensils = Php4,000 to Php10,000
• Fresh Dressed Chicken = Php150 to Php200 per kilo
• Coal = Php200 to Php280 per sack
• Packaging = Php4,000 to Php6,000
• Business Permits and Clearances = Php5,000 to Php10,000
• Marketing Budget = Php3,000 to Php5,000
• Business Location (Rent) = Php6,000 to Php10,000
• Business Location (Construction) = Php15,000 to Php40,000

Total Starting Capital: Php90,000 to Php140,000

How much is the income of a lechon manok business? Let’s compute how much you’ll earn during a week-long operation. Here’s an approximation: 

45 whole chicken x Php150 = Php6,750 (Sold for Php250 per piece / Php130 half chicken)

1 sack of coal x Php250 = Php250

Ingredients = Php1,000

Utilities (Electricity, Water, Packaging) = Php1,000

Profit: Php2,250 (per day) Php15,750 (per week)*

*If you can consistently sell 45 to 100 pieces of chicken every day, you can earn roughly this much and more.

5) Requirements for a lechon manok business

Like any other business in the Philippines, you need to accomplish and submit a few documents before you can start your lechon manok business. Your business permit is one of the most important documents you need to secure. Here’s a step-by-step guide on how to get it:

Step 1: Visit your city or municipality’s Business Permit and Licensing Office. 

Step 2: Fill out an application form.

Step 3: Submit your application form with all the requirements like your Certificate of Business Name Registration, Barangay Business Clearance, and Contract of Lease (if you’re renting). You may also need clearance from your city/municipality sanitation office and fire department. 

Step 4: Pay for the tax and fees. 

Step 5: Claim your business permit.

You’ll also need to register your business name with the Department of Trade and Industry. You need to stop by the Bureau of Internal Revenue to get an official receipt for your business.

It sounds intimidating and tedious, but government offices often have “one-stop windows” where they’ll tell you who you need to talk to, what you need to prepare first, and which offices you need to visit.

Other options for a lechon manok business

If you can’t start your own lechon manok business from scratch, you can also try franchising. 

A few lechon manok businesses in the Philippines are open for franchising. Here are some you can choose from:

Andok’s Litson Manok

Andok’s is a popular lechon manok brand, so you don’t have to worry about marketing your product. 

The total capital investment costs around Php2.5 million for a take-out stall and Php7.5 to Php10 million for a dine-in stall.

Their franchise fee costs around Php300,000 to Php500,000.

Baliwag Lechon Manok

Baliwag is another lechon manok business open for franchise. They have carts and kiosks with a franchise fee that ranges from Php250,000 to Php750,000. 

Their packages include all the lechon manok equipment you’ll need, cashiering and cleaning supplies, employee uniforms, and more.

Dos and don’ts before starting your own lechon manok business

Do: make a thorough research.

You can’t make a good business plan if you don’t research the market of lechon manok in your location.

These are some of the questions you should be able to answer after your market research:

• Who is my target market?
• What makes my lechon manok different and special?
• How much can I sell my lechon manok for?
• What other services and products can I offer my customers?

Do: Join lechon manok business seminars and training sessions

The Department of Trade and Industry (DTI) often hold training and seminars for small business owners or those looking to start their own small business. 

You can visit their website for the events and training sessions schedule. 

Don’t miss a chance to join business expos as well. These are mostly organized by private businesses in collaboration with the government. These training sessions and seminars will help you understand everything you need to know about starting your own business—from the planning stage to costing and pricing.

Many small business owners who have started their own lechon manok business will tell you it’s a profitable venture if you’re willing to take a risk. As long as you have everything on this list and with enough proper training, who knows? Your homemade lechon manok recipe might just become the next best thing in the business.

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How Bulakeño values built one of the country’s most enduring lechon manok brands

Nowadays, we see lechon manok stalls almost everywhere in the Philippines. Wherever there’s heavy foot traffic, there’s sure to be a rotisserie stand. But what is now considered a staple dish in Pinoy dining tables and drinking sessions was simply thought of as a food trend back in the mid-1980s.

Among the entrepreneurs who rode the lechon manok craze back then was a couple from Quezon City—Dwight and Dolly Salcedo. With a P5,000 capital they pooled from their savings and another P5,000 they borrowed from their parents, they put up the very first Baliwag Lechon Manok kiosk—not in Baliwag, mind you, but in Project 8, Quezon City. 

“They were running a Betamax rental business in Project 8 and there happened to be a vacant commercial spot in front of it,” Sarabeth Salcedo Soriano, eldest child of Dwight and Dolly, tells ANCX. Sara, now the company’s VP for Operations, was only a toddler back in those days. “ Naisip nila na dun ilagay ang lechon manok business, para hitting two birds with one stone.” 

Initially, the Salcedos were only selling lechon manok and grilled liempo , which would come with atchara as side dish, but over the last 15 years, the Salcedo couple focused on expanding their rotisserie business. They currently have over 400 Baliwag Lechon Manok kiosks nationwide, and employs over 1000 people. 

Since Sara grew up in the business, it was a natural progression for her to join the company after college. She focused on catering to mallgoers by offering lechon manok and liempo in food courts. “We sell them in single servings and also offer affordable combo meals to target students and workers,” she says. Today, Baliwag can be found in over 40 mall food courts.

The Baliwag name also extended to stand-alone dining establishments offering a full range of Filipino dishes. The first Baliwag Grill and Restaurant is located in E. Rodriguez Avenue, Quezon City but now they also have branches in Visayas Ave., Aguirre, Parañaque, Marikina, and Pasig. They will soon be opening a branch in Maginhawa, QC.

In order to become more accessible to consumers especially during the pandemic, they recently went into ready-to-heat food packs. Dishes like pork binagoongan , beef steak, kare-kare , beef caldereta , lechon paksiw, dinuguan, lengua, callos, embotido , and laing can now be bought in their kiosks and restaurants, or via food delivery apps like Grab and Food Panda. The dishes come in microwaveable packs and are good for 2 to 3 persons.

But why Baliwag? 

It’s a nod to Mrs. Salcedo’s roots, Baliwag being her hometown. The place has a huge significance to the family and what the brand stands for, says Sara. Dolly Samson and her siblings were all born and raised there. So while Sara and brother Ira grew up in Quezon City, they’d go to Baliwag often to visit their grandparents and relatives.

“ Hindi sya yung hometown na bihira lang puntahan ,” says Sara. “[Before the pandemic] we’d really go there every week or every two weeks. We have a lot of relatives there kasi . Some of my uncles and aunts are still based there.” 

The Samsons are a tight-knit family, the type who would always find a reason to meet and have a get-together—whether its a birthday, a graduation, fiesta , or any non-working holiday.

“We see each other a lot. We’re very clingy. Always naghahanapan —‘where are you?’” Sara shares. And whenever there’s a gathering, there’s always a salu-salo . “Food is a big part of our lives,” she says. Another thing that’s constant is their choice of food. “ Hindi sila mahilig mag -experiment sa cuisine. It’s always Filipino,” she offers.

For Sara, food is the family’s love language. “ Kasi when we miss someone or we think of someone, we send food. That’s how we show our love and concern— pag merong may sakit, nanganak, malungkot, nag -birthday, or we want to say thank you, we show it thru food.”

And since they’re a family of foodies, everyone’s opinionated when it comes to what’s on the table. “Ang hirap minsan pag magpapa-party ka sa bahay mo. Nakaka -pressure baka mapintasan ang pagkain mo,” Sara says, recalling the pressure she felt when she was still a newlywed and didn’t have a lot of cooking experience yet.

Food-tasting in Baliwag Lechon Manok is usually a family affair. “ Iba-iba ng opinion. Ang daming observations and criticisms kaya long process pag may bago kaming product. Madaming palate na kailangan i -please,” she says. “Hindi pwedeng consensus lang. Kailangan everybody happy. Kung ano ang nakalakihan naming lasa, na sine -serve namin sa special occasions, that’s also the taste that we want to offer our consumers.”

This is why they strive to maintain a standard when it comes to the taste and quality of their food, says Sara. “ Hindi pwede yung ‘di naman mahal, kaya okay lang na hindi masarap. Kailangan affordable at masarap ,” she says.

But it’s not only their love for food that’s reflected in the Baliwag brand, but also their relationship with family members and friends. “ Sa probinsya, kilala mo lahat ang kapitbahay mo. Pag naglakad ka, kilala mo lahat ng tao. Nakabukas lang ang gate, everyone’s welcome to come in,” she says. This practice extends to their company, claims Sara, where grillmen and cashiers can talk to their higher ups at any time. 

Christmas in Baliwag

As in most Filipino households, Christmas is a much-awaited family affair for the family behind Baliwag Lechon Manok.

It’s a given there’s a buffet with all their favorite Filipino food, says Sara. And as is still commonly practiced in many Filipino gatherings up to now, there’s always “take-home.” “Expected na namin yun na may iuuwi kaming pagkain . Bilang na yun sa laki ng buffet,” she says, smiling.

It’s always fun and noisy, she says, these gatherings. “Our voices are really loud kahit pag nangangamusta lang —very enthusiastic and excited,” she says laughing. “We enjoy eating and talking.”

Which is what they’ve been missing since the pandemic hit. There have been pocket gatherings whenever the alert level goes down, yes, but no big family reunions so far. “I am hoping magkikita-kita na kami this Christmas, pero mukhang hindi pa rin. Maraming seniors e. Sana magkita na soon,” she says.

In the meantime, they send out pictures on the family messenger group to stay in touch and catch up. Being the food lovers that they are, they most likely send each other food, too. It is, after all, their love language. 

Lechon Manok Business

• Food Business Ideas

Lechong manok is a favorite recipe of Filipinos to give value added cost to the dressed chicken that we normally buy from the market or supermarket. It is our meat of choice and at the same time, healthy and affordable.

Roasted chicken is a universally accepted dish that is enjoyed by all cultures.

Lechon manok should have a golden brown color or caramelized. BF Blend (Binder Filler Blend) should be incorporated in the marinade to maintain the juiciness of the meat. Cooking in a rotisserie is one way of maintaining the juiciness in lechong manok. Ideal weight for raw material of lechong manok is 1.0 – 1.1 kgs buying at P130.00 per piece and selling price of the product is P190.00 per kilogram.

There is business in lechon manok.

Lechon Manok

You will be needing:

Meat material: Chicken, dressed – 1.0- 1.2 kgs.

Ingredients: Chicken marinade – 100g (Good for 10 pcs. chicken – 10 Tbsp)

Gravy: Chicken liver – 3 pcs. Chicken stock – 2 cups Butter – 2 Tbsp. Milk evaporated – 1/4 cup Salt – 1 tsp Cornstarch – 1 Tbsp. Pepper, white (dissolve in 1/4 cup water) – 1 tsp.

Procedure: 1. Select good quality raw materials (1.0 – 1.2 kgs.) 2. Wash chicken very well specially the inner portion and drain for two minutes. 3. Measure 50 grams (5 Tbsp) of chicken marinade. Divide into two portions: 30 grams (3 Tbsp) for the inner portion of the carcass and 20 grams (2 Tbsp) for the outside portion of the carcass. 4. Dissolve 3 Tbsp in 1/4 cup water and pour into the carcass and rub very well. Allocate 2 Tbsp for the outside portion of the carcass. 5. Put into a clean white plastic bag and tie the upper end tightly. 6. Put in the middle portion of the refrigerator for 8-10 hours, for the marinade to be absorbed by the chicken. If for commercial purpose four (4) hours is enough for marination at room temperature. 7. Tie wings at the side with a piece of string so with the legs. Brush with margarine and wrap in aluminum foil. 8. Put in turbo at 325 o F for 1 hour or bake at 325 o F for 1 hour. 9. Unwrap and continue baking or in the turbo until golden brown. Baste occasionally with gravy.

For the gravy: 1. Boil liver in two cups water until tender. Chop the liver. Set aside. 2. Heat butter in a pan, blend in cornstarch and dissolve in water. 3. Add chopped liver and milk. Season with salt and pepper. Cook until thick.

Additional tip: 1. If stuffing is needed, the following ingredients are recommended: – bacon and ham (chopped in small pieces) – 1/2 cups – evaporated milk – 1/4 cups – chopped onions – 1/4 cups – refined salt – 3/4 tsp – breasts sliced (torn into pieces) – 2 pcs. – white pepper – 1/4 tsp.

Source: Lourdes S. Rivera, Marid Agribusiness Digest June 2008

Tags: andoks lechon manok Business Chicken lechon manok lechon manok business lechon manok recipe Mang Inasal roasted chicken sr pedro lechon manok

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Yummy Food Ph

Easy yummy recipes. Cook Taste & Eat

Easy Recipe for Lechon Manok

A Delicious Recipe for lechon manok

This easy recipe for lechon manok is flavorful, so tender, juicy, and delicious. Lechon Manok, or spit-roasted chicken, is a Filipino favorite. It is frequently prepared, especially when a special occasion or gathering is planned. In the Philippines, lechon manok is found practically everywhere. You can choose from a variety of stalls or establishments. With heated rice, lechon manok is enjoyable to eat. If you give it a try, you can be sure that everyone in your family will enjoy it.

For more recipes feel free to browse our recipe archive .

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Description

This easy recipe for lechon manok is flavorful, so tender, juicy, and delicious. Lechon Manok, or spit-roasted chicken, is a Filipino favorite. With heated rice, lechon manok is enjoyable to eat.

Ingredients

• 1 kilogram whole chicken
• 2 tablespoons cooking oil
• pinch of salt

Marinade Sauce

• 4 cloves garlic (crushed)
• 2 tablespoons thumbs ginger (crushed)
• 5 dried bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper powder
• 1 3 ⁄ 4 cup Coca-cola soda drinks
• 2 stalk lemongrass (crushed)
• 2 cloves bunches green onions
• 1 red onion (sliced)

Instructions

Clean and dry the chicken with paper towels. Rub the chicken on the inside and out with salt to taste. Adjust accordingly.

Combine all of the marinade ingredients in a large mixing bowl. Mix thoroughly.

Inside and out, rub the chicken with the marinade, and then place it in a large resealable bag. Place the chicken in the bag with the marinade. Seal it and refrigerate it overnight.

Remove the chicken from the bag and stuff it with crushed lemongrass, green onion bunches, crushed garlic, and thinly sliced onion. Set aside the leftover marinade.

Cook the chicken for 1 hour and 20 minutes in a 200°C preheated oven with the rotisserie function. If you don’t have the rotisserie function place chicken in a wire rack above a baking tray.

Combine the marinade previously set aside with 2 tablespoon of cooking oil, and then use it together with the drippings to bast the chicken every 20 minutes until cooked.

Transfer to a serving plate. Serve hot with lechon manok sauce or any favorite sauce.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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• Engineering & Technology

Economic Profitability Assessment on The Operations of Lechon Manok Enterprises in Selected Towns in Northern Samar

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