A New Take On Chicken Inasal

Inquirer.net:

How do you make yourself unique in a market that seems saturated? Simple. Offer something the market does not have yet – a blue ocean strategy.

Such was the business model of Treena Cueva-Tecson when she thought about what to do after she gave up her full-time marketing and PR career two years ago to be a wife and mom.

Born and raised in Bacolod, Treena noted that the chicken inasal sold in Manila does not taste the way it should. “The inasal in Manila are sweet, dry, and not cooked well. I know how inasal should taste like. Ilonggos would really know the authentic taste of inasal,” says Treena. “And the inasal places in Manila sell inasal by the stick (ex.: paa, pecho). No one is selling whole chicken inasal.”

Tambokikoy’s chicken inasal is cooked rotisserie-style over charcoal—not electric grill—and chopped two minutes after it is done cooking. “In that way, the juice goes back; it doesn’t dry out,” says Treena.

Her pricing strategy is to offer the food items at a price lower than others do. “I want a lot of people to try our inasal, so we made it affordable. It’s a healthier alternative to fried chicken and fried pork chop. Even my daughter Hailey eats it,” adds Treena. Whole chicken is only P199. Half chicken is P100.

A quarter chicken with garlic rice goes for P75 (fast-food places offer a small one-piece chicken and rice at a price higher than that). And pork chop with garlic rice is P65.

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