Decode the business model map of Mang Inasal grilled chicken restaurant.

How
was Jollibee able to improve the value of Mang Inasal after their acquisition?

Suggested Source Materials:

https://www.manginasal.com/about-us/
https://www.pressreader.com/philippines/manila-times/20110215/282149287794207

OPERATING MODEL

 Value Network
The Value Network in the business was when Mr. Edgar Sia, owner of Mang
Inasal, first sold 70% of his business to a Mr. Tony Tan Caktiong the owner of a well established
company the Jollibee Food Corporation. And the deal was finally settled when Mr. Sia sold the
remaining 30% of his business to Mr. Caktiong. And that deal somewhat created a partnership
between the two them. And that deal led to a many Mang Inasal established almost all round the
Philippines.

 Resources and Processes

Resources: Fresh and Local Ingredients, Furniture, Facilities, Employees,
Machines, and Human Conduct, Behavior and Skills
Processes: FSC (Food, Service, Cleanliness), Purchasing and Serving High Pinoy
Products, and to follow the direct order of “Alagang Pinoy Service” (to serve food with high
quality and with heart/”puso”).

 Cost
It depends on how and where, they are going to establish another fast food chain
restaurant. They must consider the utility expenses, the fees/shares for the manufacturer, the
resources, furniture, fixtures and equipment, and assets

 Complementors
The main complementor for this business is the Jollibee Food Corporation. While
the secondary complementors, are other restaurants that are also under JFC. Since Mang Inasal
is local business like its co-restaurants they are perfectly fine and fit for each other. They share a
common characteristic and that is being a Filipino restaurant serving all their heart for the
satisfaction of customers.

 Configuration
By following the well established FSC (Food, Service and Cleanliness) Conduct
and the “Alagang Pinoy Service”. To serve high quality and fresh ingredients to customers and
ordering the ingredients from local manufactures with a cost that is fair for both parties.

OFFERING MODEL

 Target Market
Main Market: Filipino citizens
Possible Market: Foreigners

 Value Proposition
The benefit of having to taste and affording a provincial meal here in the city that
is cheap and also delicious. To establish a pioneer movement the “unlimited rice”, that is
available in any form of available rice meal in the menu. The expectation that the customers will
feel that they have paid is really worth it.

 Revenue Model
The price for the food would be very affordable to anyone. The price that goes
with the “unlimited rice” policy is worth it. The customer will have the sense of “mura na, sulit
pa” when they eat at Mang Inasal. Since the prices for their food is affordable, they expect that
many customers will come in and go outwith the sense of happiness and worthiness form what
they have paid and eaten.

 Channel
 Mang Inasal tends to establish their restaurants in the vicinity of any type of mall. Either
inside or outside the mall, you can see a Mang Inasal restaurant. They also establish their
restaurants near public markets, businesses and crowded places (like church and etc.)

 Customer Bonding Strategy

Again, by following the well established FSC (Food, Service and Cleanliness)
Conduct and the “Alagang Pinoy Service”. To serve high quality food that came from fresh local
ingredients to their customers. To make people that they are at home and to make sure that
every time they enter a Mang Inasal restaurant they are part of caring and loving family. To
serve food with the term “puso”. To make them feel that what are they are eating is worth it for
the price that they paid.