1

SECTION 1

EXECUTIVE SUMMARY

1.1 COMPANY PROFILE

Toffles is chosen as the name of the business. It is a partnership that is

composed of three students taking up Hospitality Management. The business

offers variety of waffles in affordable prices. Toffles is located inside Chiang Kai

Shek College at Tondo, Manila.

1.2 NATURE OF THE PRODUCT

Toffles will be offering waffle in varities such as:

• Banana Toffle

• Strawberry Toffle

• Mango Toffle

• Chocolate Toffle

1.3 SIZE AND GROWTH TREND OF THE MARKET

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Food and beverage industry is visibly growing from year to year. Even the

numbers of establishments are getting a large number from year to year. It only

means that the proponents would surely have a large number of competitors

here in the Food and Beverage Industry every year.

1.4 MAKE-UP AND BACKGROUND OF THE MANAGEMENT TEAM

The team will manage and be responsible for all the aspects related to

Toffles.

Trisa Cipriano, the General Manager, age 19 will be responsible for the

strategy formulation. She is responsible for sensitive and key position in firm.

She is very effective in organizing activities and has a good supervising skills.

She is a good decision maker.

Darhelle del Rosario age 19 as Marketing and Sales Manager is

responsible for the sales and marketing activities of the company. She is

finishing her undergraduate degree in Hospitality Management. She has working

experience in direct sales and marketing of different products because of the

family business. Likewise, her forte in dealing with people that made her very

suitable for the position.

Kathleen Anne Hamoy’s age 19, will be the financial manager of the

business. Her background in family business can make her effective and

efficient to be involved with the supervision of handling financial reports,

accounting, and all kinds of financial analysis for the business.

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1.5 FINANCING REQUIREMENTS

The Owner’s of Toffles namely as; Trisa S. Cipriano, Darhelle C. del

Rosario and Kathleen Anne D. Hamoy are committing Php 45,000.00 in the

starting the start-up of this venture, will be used for the rental of the place,

advertisement, buying of supplies and equipments needed.

1.6 KEY PROJECTIONS

2011 2012 2013 2014 2014

Sales

Gross profit

Net Income

1.7 PROPOSED USE OF FUNDS

The proponents of Toffles will contribute equal investment to finance the

needs of the business.

Trisa S. Cipriano – Php 15,000.00

Darhelle C. Del Rosario – Php 15,000.00

Kathleen Anne D. Hamoy – Php 15,000.00

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1.8 PROPOSED EXIT STRATEGY INCLUDING PROJECTED ROI

If someday, Toffles would be closed, the proponents will divide all the

properties owned by Toffles and everything that is necessary including of

course, the money equally to each member. The cart will be sold to let the

proponents get money from it.

SECTION 2

BUSINESS DESCRIPTION

2.1 MISSION STATEMENT

To sell remarkably delicious and healthy foods. That we sell meets the

highest standards of quality, by providing our customers with the best service.

2.2 HISTORY BEHIND THE IDEA OF BUSINESS

Toffles is a business that was taken out from an idea of third year

students from Letran Manila, out of hunger and cravings for something that is

sweet and heavy to the stomach. As the team experienced the first few weeks of

being a third year student, it has always been an experience of hunger during

the class hours, especially during the long breaks. That is why, Toffles came

into an existence. The team thought of something that is sweet, heavy, and

unique. The team also has a background about baking from last semester’s

bakery management and this could be an opportunity to practice the skills that

was learned from the baking class, and an opportunity to earn profits.
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2.3 COMPANY’S PROPOSED LEGAL FORM

The proposed legal form of this business is General Partnership. This

partnership is formed in which Kathleen Anne Hamoy, Trisa Cipriano and

Darhelle del Rosario are general partners. They will manage and contribute to

the needed capital for business and will be equally liable for its debts. Partners

divide responsibility for management and liability, as well as the shares of profit

or loss according to their agreement. Equal shares are assumed. Members will

provide 15,000 pesos each for us to come up with the target capital 45,000

pesos to establish the business. The initial money that will give individually will

be coming from our savings, allowance, and small contribution coming from our

parents that supports us to pursue our business.

2.4 PROPOSED ENTRY STRATEGY & TIME LINE OF EVENTS

The team will start the promotional strategy by having flyers indicating the

different flavors of pancakes, benefits of each product, different flavors and the

corresponding price. The group utilizes technology as publicity tactic by using

multiply account announcing friends and families to purchase Waffle with

toppings and create Facebook Fan Page to endorse Toffles to other people.

Figure 1. Timeline of events

Jul ‘11

Sept ’11
Oct ‘11
Aug ‘11
Nov ‘11

May ‘11
Dec ‘11

Feb ‘11

Mar ‘11

Jun ‘11
Jan ‘11

Apr ‘11

TASKS
Idea Generation
Planning of the business
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Knowing the target market

and finding a location
Survey
Canvas of the materials
needed
Finding a location
Finalizing business
Registration of the
business
Start of implementation

2.5 DESCRIPTION OF THE INITIAL PRODUCTS

Basically, the team got the name Toffles from our product which was

Waffle. Initially, the team has come to this idea of having unique food with its

taste and concept you could actually see the moment you buy one. The group

decided to turn simple and boring pancakes into a new one. These are

interesting Waffle with your own chosen flavor already mixed with it, that’s why

they were called Toffles! If you’re not contented with a single flavor, you can

also choose some fun toppings along with your Toffles.

MANGO TOFFLES

The flavor of the mango is described as a

classic blend and the perfect mixture of

sweet and sour.

STRAWBERRY TOFFLES

The fragrantly sweet juiciness and deep

red color of strawberries can brighten up

the taste of your waffles.

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BANANA TOFFLES

These chocolate waffles are just what

you need toCHOCOLATE

switch up your morning! You
TOFFLES

will definitely love

The this.
chocolate waffle is the food that you

will always crave for because of its

heavenly taste.

2.6 PRODUCT RESEARCH AND DEVELOPMENT

Based on research waffles are usually served with fillings inside. It has

different flavor like chocolates or hotdog. Now, due to the challenge of

innovation the group came up with a new waffle. The group decided to put twist

in waffles which is a combination of flavor and added toppings on it. In the future

the owners would like to develop the product by adding more flavors.
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SECTION 3

MARKET ANALYSIS

3.1 DESCRIPTION OF THE INDUSTRY

Annual Number of Establishments and Employment under the Food Industry.

Number of Establishments
Year Number of Number of
establishments Growth Rate Employment Growth Rate

2006 45,722 - 493,699 -

2007 45,906 0.40 610,711 23.72
2008 45,060 -1.84 694,549 13.73
Average 45,563 -1.44 599,623 37.45

Source: Philippine Statistical Yearbook

The data indicated that there is an increasing trend on the number of

employment in food industry from 2006 – 2008 in the table. There is also a

continuous development in the industry. These findings implicate that the target
 9

market industry has an optimistic view for the proponents to establish the

business.

3.2 TARGETED MARKETS

The main target markets of Toffles are male and female persons who are

between the age of 3 and 50, mostly the students and employees inside Chiang

Kai Shek College. Our targets are not just the two but also we want our

business to be flexible in getting our customers. The possible market is not

limited to a certain nationality, sex, or marital status. Anyone who has love for

waffle can also be our target market.

3.3 MARKET RESEARCH

Table 1. Respondents of Eating Waffles

Response Frequency Percentage

Yes 100 100%

No 0 0%

The table 1 shows that 100 or 100% of all respondents eat waffles.

Table 2. Frequency of Eating Waffles

Response Frequency Percentage

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Breakfast 24 24%
Snack time 28 28%

Anytime 48 48%

Table 2 shows that 24 or 24% out of 100 respondents eat waffles during

breakfast, 28 or 28% eat during snack time and 48 or 48% eat waffles anytime

which reveals that people eat waffles depending on to what time they like.

Table 3. Frequency of Eating Flavored Waffles

Response Frequency Percentage

Yes 95 95%

No 5 5%

Table 4 shows that 95 or 95% out of 100 respondents said that they

already tried to eat flavored waffles, while the other 5 or 5% haven’t tried flavored

waffles.

Table 4. Frequency of Trying New Flavors

Response Frequency Percentage

Yes 98 98%
No 2 2%

Table 4 shows that 98% or 98 out of 100 respondents would like to try

new flavor of waffles, while the other 2 or 2% doesn’t want to try new flavor of

waffles.
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Table 5. Respondents of Choosing Flavors

Response Frequency Percentage

Chocolate flavors (cookies & cream, 28 28%

dark choco, milk choco etc.)

Fruity Flavors (mango, strawberry, 18 18%

banana)
Both 54 54%

Table 5 shows that 18 or 18% out of 100 respondents would like to try chocolate

flavor, 28 or 28% would like to try fruity flavor, while the remaining 54 or 54% answered

that they would like to try both flavors.

Table 6. Respondents of Interval in serving waffles

Response Frequency Percentage

1-4 mins. 36 72%
3-7 mins. 14 28%

Table 6 shows that 72 or 72% out of 100 respondents are willing to wait for 1-4

minutes, while 28 or 28% are willing to wait for 3-7 minutes.

Table 7. Respondents of Ideal Location

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Response Frequency Percentage

Near/inside schools 35 70%

Residential Area 25 25%

Mall 5 5%

Table 7 shows that 70 or 70% out of 100 respondents prefer the location near or

inside the schools, 25 or 25% answered in residential areas while the remaining 5%

prefer the location inside the malls.

Table 8. Frequency of Preferred Packaging

Response Frequency Percentage

Plastic 8 16%

Paper 42 84%

Table 8 shows that 84 or 84% prefer to use plastic as the packaging while

16 or 16% would like to place their waffle in a paper packaging.

Table 9. Respondents of Product Pricing

Response Frequency Percentage

10-15 php 28 44%

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15-20 php 22 56%

Table 9 shows that 56 or 56% said that it would be affordable at a price

range of 12-16 pesos, while 44 or 44% answered they can spend between 16-

25 pesos for a waffle.

Table 10. Frequency of Trying the Product

Response Frequency Percentage

Yes 48 98%

No 2 2%

Table 10 shows that 98 or 98% are willing to try, while 2 or 2% doesn’t

want to try flavored waffles.

3.4 COMPETITION

There a lots of challenges arising in the industry now a days. The

competition with regards to establishing business becomes stiff and very

powerful. Competition is very challenging in every business and it helps to

develop one’s product for the consumers to select a greater product.

The direct competition or the brand competitions for Toffles are Waffle

Time, Pinoy waffle, fruits n’ waffle and Happy waffle.

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Waffle Time

Waffle Time sells different flavors and has two

categories which are the savory and sweet fillings. Their

strength is that they advertise on television and it is very

helpful for their promotion. Now they have lots of branches

everywhere in the Philippines.

Pinoy Waffle

Pinoy Waffle is different because they sell Belgian

waffle with a Filipino twist. It is a cart business and has

stalls in malls. Pinoy waffle is also gaining popularity.

Fruits

n’

Waffle

Their product has many flavor selections and its

price is affordable. They had stalls in malls but it lacks of

popularity.

The indirect competition or also called substitutes for Toffles are Crepes

and Creme, Churros city, Dunkin’ Donuts and Mister Donuts.

Crepes and Creme

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O Offering delicious crepes and has various

flavors of it. It includes savory and sweet crepe. Sweet

crepe has an ice cream and other toppings to put on. Its

price is quite expensive but people buy it.

Churros city is made up of a fried-dough pastry-

based stick. Customer will choose in different dip fillings.

The product is delicious especially in kids because of its

dip. They also sell drinks.

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Dunkin’ Donuts

Dunkin’ donuts is one of the largest chain offering

coffee and baked goods. It is very popular and has many

branches.

Mister Donuts

Mister donuts are famous for its delicious donuts.

Their donut has varieties of flavors. They have shops

everywhere. It also offer light meals and coffee

The strength of Toffles is its uniqueness in flavor because Toffles has a

twist of cool different yummy flavor. Each flavor has its own taste that will be

remarkable on the consumers. Its weakness were its freshness, it should be

served quickly because its freshness quickly decrease. The opportunity for

Toffles is to sell more because of its delicious flavor. Threats for the product

are the competitors because Toffles is a new entry in the business and it is

adjusting in the industry.

3.5 BARRIERS TO ENTRY

Any condition that makes difficult to progress or to achieve the objective

of a business. It comes in different but effects are relatively the same. These are

major hindrances that affect the entry of a business:

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• Start up capital: It is most common barrier because start up costs is the

single biggest factor to consider in putting up a business. Without money how

will you initialize your business?

• Competition: Competitors are critical factors to consider. They can be

disastrous for productivity development of a business. Merriam Webster defines

competition in business as “The effort of two or more parties acting

independently to secure the business of a third party by offering most favorable

terms. It occurs naturally between every individual, so it goes with every

business.

• Workforce: A task of a leader of any organization is the choice of its

subordinates. The objective here is to select the right people to hire in the

company to achieve the targeted goals.

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SECTION 4

OPERATIONS

4.1 MARKETING STRATEGY

A marketing strategy will be centered on the main concept, and that is the

customer’s satisfaction, being the main goal of the business. It will be a

combined product development, promotion, distribution, pricing, relationship

management and other elements to increase sales achieve and sustainable

competitive advantage.

4.1.1 Overall Marketing Strategy

Toffles, in the first place will be made to satisfy any possible customer

whose cravings and at the same time, aid his/her hunger with an affordable

price as possible. The name will be intended to make people happy and lessen

their stress from everyday life. Because of that, the team has made Toffles more

flexible by attempting to have customized flavors for a customer’s desire. Toffles

 19

targets people ages between 4 – 50, male and female, students and working

people. The location will be at Chiang Kai Shek, Manila . The team knows how

tight the competition is around the city since the food business is a trend with

people that is also known as an eating machine. Holding that fact, Toffles want

to catch these people to grab some of the Toffles’ flavored waffles and get away

from those usual foods that are normally seen at the streets/market. Surely, the

team will be confident if they have establish a good harmonious relationship with

the market ,then the customer will have the urge to buy and crave for more

flavors.

4.1.1.1 POSITIONING STRATEGY

Toffles will sell waffles that have a combination of toppings and different

flavor like mango, banana, strawberry, and chocolate in Chiang Kai Shek

College Tondo, Manila. Toffles will be positioned versus other stalls around the

school as the “best stall to serve delicious snack”. Toffles has a good quality in

serving waffles. The business will be known for its yummy twist of cool different

flavors.

4.1.1.2 POINTS OF DIFFERENTIATION

Toffles is the only waffle business that serves selected toppings by the

customer and have different flavors which are mango, banana, strawberry and

chocolate.

4.1.2 PRICING STRATEGY

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The strategy will be used in the business is cost based strategy. The

strategy determines the prices of the product, relative to the cost incurred in

producing a product. It includes the cost of each ingredient. In this way it would

help the business to meet the equitable price in selling the product.

4.1.3 PROMOTIONS

The context of the business is to promote the product diversity of Toffles

through a planned campaign. The objective of Toffles will be to promote the

different variety of product and attract more buyers and to persuade customers

to choose Toffles over a competitor’s product.

4.1.3.1 ADVERTISING

Through advertisement, the company will reach people in creating

awareness and transmits information in order to gain a response from the

customers. The target market will be the students and employees of Chiang Kai

Shek. They are very technology dependents so the proponents decided to give

attention to advertising through the internet. Online advertisement will be

implemented through social networking site like www.facebook.com

Figure 2: URL of Toffles fan page and profile

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http://www.facebook.com/pages/Toffles/188457271165918

Figure 3: Sample Flyer of Toffles

4.1.3.2 PUBLIC RELATIONS

Toffles provide a service for the company by helping to give the public

especially the target market a better understanding of how Toffles work. The

business will implement word of mouth and referrals.

4.1.4 DISTRIBUTION AND SALES

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Toffles will approach each customer in a way that they would actually

come back for more because they would like not only by physical means but

also how it would taste. Price would also be a consideration for them to be able

to buy anytime they’d like to. Each personnel will be very accommodating so for

the customers to feel that they are an important part of the business.

4.2 PRODUCTION PLAN

4.2.1 OPERATION MODEL AND PROCEDURE

Figure 4
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4.2.2 BUSINESS LOCATION

Figure 5

1274 Padre Algue St., Tondo Manila, Philippines

Since our target market are students the group searched for an

appropriate location which is the Chiang Kai Shek College. One of the

advantages of our chosen location is that Toffles will be establishing inside the

school and has no problem regarding with the transportation. Aside from that the

place is safe and secured because the school itself is providing security.

Regarding in supplying the raw materials it is also near the factory of suppliers.
 24

Equipments Quantity Quoted Price Supplier Function

Handles all the materials
Food Cart 1 4,000.00 Customized needed for the business.
Waffle American Makes the liquid mixture
Maker 3 1, 971.00 Heritage to waffle
Produces heat and this
Food equipment help to
Warmer maintain freshness of
display 1 1,950.00 Customized the food.
Stainless For gripping or lifting
Tongs 3 240.00 Steel cooked pancakes.
Retains the freshness
Plastic and quality of the
Containers 10 400.00 Gallery different waffle toppings.
Measuring
Cups & For measuring wet and
Spoon 1 50.00 Gallery dry ingredients
For peeling small
Paring Knife 2 100.00 Home chef ingredients
Durable board used to
Chopping Royal place material on to be
board 2 100.00 Crown cut
Stainless
Spoon 2 30.00 Steel For mixing ingredients

4.2.3 FACILITIES AND EQUIPMENT

LAYOUT OF FOOD CART

Figure 6
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PACKAGING

Figure 7

4.3 PERSONNEL

Position Job description

General Manager • should be responsible for all

aspect of the business
• will ensure that the personnel and
other staffs would do their jobs
properly
• the manager should ensure that
the business operation runs
smoothly and according to the
 26

company’s policies.

Marketing and Sales Manager • plan and implement marketing and

sales activities.
• They also monitor how target
markets respond to marketing
efforts.
• Their goal is to increase profit and
retain loyal customers
• To maintain a positive attitude that
promotes team work within the
company and a favorable image of
the business.

Financial Manager • Incharge of budgeting and cost

control.
• Monitor and control the flow of
cash to meet the business and
investment needs of the business.
• File and organize financial
documents and supports.
• is also responsible for budgetary
decisions and planning.
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Food Attendant • Get the orders of the customers

and serve.
• Reporting the sales of the
business.
• Responsible for the sanitation of
the stall
• Official time ;7:30am-500pm
Monday to Friday.

Requirements

• Female or Male 18 – 25 years old

• Highschool graduate

• Knowledgable in food service

• Knowledgable about kitchens, knows how to prepare and cook food,

particularly, waffles

• Has patience, courtesy and knows how to deal with others

• Good physical health and strength

4.4 CUSTOMER SUPPORT

By providing excellent customer service is one way Toffles can be

distinguish itself from the competition. Good customer service is all about

bringing customers back to avail your services or often called as loyal

customers. For more accurate communication with customers, the following are

common customer support options:

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• Web Service or Online Site: This allows the customers and employees to

access information and perform routine tasks over the Internet, without requiring

any interaction with a representative of the company. It benefits the company by

its lower cost, as compared with telephone or email service by a company

representative.

• Survey: designed to provide our customers with the best service possible and

insight into the transaction between your staff and your customers. Comments

will enable the team to see how Toffles do overall and find out how we can

improve.

4.5 FUTURE RESEARCH AND DEVELOPMENT PLAN

The Future Research and Development Plan of Toffles provide a clear

framework of challenging targets for the consumer over the next years. Strategic

view of the needs and opportunities to achieve outcomes that meet the

expectations of industry will be the key to the success of this plan. The team is

planning to expand the business venture by establishing other branches and be

open for franchising.

4.6 CORPORATE SOCIAL RESPONSIBILITY PROGRAM

The group discussed on how to give benefits to the community during

the business operation. Toffles will contribute to the surrounding of the business

location through proper segregation of trash. The group will use paper for the
 29

packaging for it is environmental friendly. Actions will be applied immediately

during the start of the operation until the business stops.

The preparation of the product will be strictly observe during operations

and must follow the standards set by the owners to maintain sanitation in

making the product because Toffles prioritize the health of the customers.

SECTION 5

THE MANAGEMENT TEAM

5.1 BACKGROUND AND PRIMARY RESPONSIBILITIES OF THE

MANAGEMENT TEAM
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The management team is composed of the owners named Trisa S.

Cipriano, Darhelle C. Del Rosario and Kathleen Anne D. Hamoy, the team will

manage the business and be responsible for all the aspects related to Toffles.

Trisa Cipriano, General Manager, Age 19

She will be responsible for the strategy formulation. Holds a sensitive

and key position in firm. As a manager, she will be managing overall operations

of the business. She is a member of Letran Band and has a position of Vice

President. As experienced in the organization she develops her supervising

skills. She also makes good decision. Concerned with the production, pricing,

sales, or distribution of products. Review other performance data to measure

productivity and goal achievement.

Kathleen Anne Hamoy, Financial Manager, Age 19

Kathleen Anne Hamoy’s job is to get involved with the supervision of

handling financial reports, accounting, and all kinds of financial analysis for the

business. Since her family owns a small business that qualifies her to handle

financial matters. She will be doing inventories and sales after every business

operations.

Darhelle del Rosario, Marketing and Sales Manager, Age 19

Darhelle del Rosario is responsible for the sales and marketing activities

of the company. She is finishing her undergraduate degree in Hospitality

Management. She has working experience in direct sales and marketing of

different products because of the family business. Likewise, her forte in dealing

with people that made her very suitable for the position.
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Key Responsibilities of the Management team

Members General Manager Financial Marketing

manager and Sales
Trisa S. Cipriano x

Kathleen Anne D. Hamoy X

Darhelle C. del Rosario x

5.2 ORGANIZATION STRUCTURE

Figure 8

General Manager

Sales and
Financial Manager Marketing
Manager

Food Attendant

The general manager is the one who is always involve in various

activities that concerns managing all the aspects of various business operations.

In this business, the general manager will further be looking into the matters

regarding human resources.

While the Finance Manager is the one responsible for advising and

supporting, make careful considerations of all aspects in business before

 32

making a business decision in terms of the financial aspects. The finance

manager also advises about the importance of budgetary planning and the

financial implications of the business decisions that they make.

The Marketing manager and sales manager is the one who analyzes

plans and implement marketing and sales activities for the business. She also

monitors how target markets respond to marketing efforts. Hence, their goal is to

increase profit and retain loyal customers.

Lastly, the food attendant is in charge of the food stall and attends to the

needs of the customers.

5.4 OWNERSHIP

Percent Personal
Name Position Ownership Investment
Trisa S. Cipriano General Manager 33.3% 15,000
Kathleen Anne D. Hamoy Financial Manager 33.3% 15,000
Darhelle C. del Rosario Marketing and Sales 33.3% 15,000
100% 45,000

Section 6

CRITICAL RISKS

6.1 EXTERNAL

External Risks are the uncontrollable factors that can affect outside the

business. The following risks are indicated below.

 33

Increase in Competitors

Competitors are everywhere and there will come a time that new stalls

might open near Toffles location. The tendency is the sales will be

affected.

Natural Calamities

It is one of the reasons why businesses have to stop their

operation for the meantime because no one can predict if natural

calamities strike. It will be a loss of sales in the business if it occurs.

Robbery

It is the act of stealing and it will be a big problem if the money of

the business will be robbed.

Fire

Fire is hard to prevent and it is dangerous. If it occurs it will be a big

loss which can turn down the business. The group will be greatly affected

because of the damages.

6.2 INTERNAL RISKS

Internal risks are the controllable factors that can affect inside the

business. The following risks are indicated below.

Loss of business location

 34

Location is a big factor in operating the business. The group cannot

guarantee the availability of the chosen location for the reason that it is

not yet paid. The owner of the place might give the rent for others. It is

also where the business depends on the target market.

Lack of financial resources

The group can encounter insufficient budget because the

business is a new entry in the industry and still adjusting. Sales might be

low at first and the income will be affected that can cause lack of financial

resources to support the business.

Unexpected damage of Tools and equipment

Tools and equipment is very important because it has a major

function making the product. If damages occur it will be time consuming

especially during peak hours.

Personnel Problem

The personnel that the group will hire serve as the frontage for the

operation of the business. The personnel might encounter some problems

like sickness, personal problem and other reasons that the personnel

cannot make it to operate the business.

 35

6.3 INSURANCE PROVISION

Fidelity Bond

A fidelity bond is a form of insurance protection that covers policyholders

for losses that they incur as a result of fraudulent acts by specified individuals. It

usually insures a business for losses caused by the dishonest acts of its

employees.

This kind of insurance was chosen by the team for them to have an agreement

with their employees that there would be a consequence or something that

logically or naturally follows from an action or condition whenever there would

be losses that would occur caused by the employees.

Health Insurance

Since Toffles is under the food industry, its main concern should be the

health and safety of the employees and customers. The personnel will be the

one handling the food that’s why they should be in good health to avoid

contamination and for the customers to be ensured that product that they are

buying is safe.

6.4 CONTINGENCY PLANS

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External Risk Contingency plan

Increase in Competitors Having new promotions and continuous develop of

the product including the packaging and the logo

that would attract the customers are some ways to

make the customers recognize and consider

toffles.
Natural Calamities It would really help if the team and the personnel

would be aware of the storms that would enter the

country. Watching the news and listening to the

radio would be a big help.

Robbery The team would constantly remind the personnel to

always be aware and alert for people who aren’t

trusts worthy.

Fire One thing that can cause fire is the improper use of

the waffle maker or the sockets might have a

problem. In order to prevent this, the personnel

must report some damages immediately. The team

will also buy fire extinguisher for the stall.

 37

Internal Risk Contingency Plan

Loss of business location It will be prevented if the team studied the

location in the first place.

Lack of financial resources The team would capitalize their own money

which would serve as in investment to the

business. Or Search for a sponsorship.

Unexpected damage of If this problem occurred, it must be reported
tools and equipment
immediately to the team so that the tools and

equipments must be replaced immediately. The

team also has an extra waffle maker

Personnel Problem The team will always have a prepared substitute

so that whenever events like this would happen,

 38

the business wouldn’t have any problems

regarding the personnel.

 39

APPENDIX A

8.1 SURVEY QUESTIONAIRE

Name: (optional) Gender: ____ Age: ____

Objective: To gather information and use as a basis for research only.

Directions: Check the box that corresponds to your answers.

1. Do you eat waffles?

Yes

No

2. When do you usually eat waffles?

Breakfast

Snack time
 40

Anytime

3. Have you tried to eat flavored waffles?

Yes

No

4. If yes, do you like to try new flavors of it?

Yes

No

5. Then what flavor do you want to try?

Chocolate flavors (cookies & cream, dark choco, milk choco etc.)

Fruity Flavors (mango, strawberry, banana)

Both

Others ____________________________

6. How long would you wait in serving waffles?

1- 4mins.

3- 7mins

7. Where would be the ideal location to sell waffles?

Near/ inside schools

Inside the mall

Residence area
 41

8. What kind of packaging would you prefer?

Made out of plastic

Made out of paper

9. How much will you spend for a flavored waffle?

10- 15 php

15- 20 php

10. Are you willing to try flavored waffles?

Yes

No

8.2 COMPANY LOGO

Figure 9

8.3 CURRICULUM VITAE OF THE MANAGEMENT TEAM

8.3.1 Curriculum Vitae of the General Manager

 42

TRISA S. CIPRIANO

Blk 9B Lot 7 KingstownI Subd.

Bagumbong, Caloocan City

09166529601 / 621- 79- 69

trisa_07@yahoo.com

_______________________________________________________________

OBJECTIVE To use my skills and educational background to contribute in the

business growth of the company.

EDUCATION BACKGROUND

2008 - Present COLEGIO DE SAN JUAN DE LETRAN – MANILA

Bachelor of Science, Major in Hospitality Management

College

2004–2008 LAGRO HIGH SCHOOL – QUEZON CITY

High School

2002 – 2004 LAGRO ELEMENTARY SCHOOL – QUEZON CITY

Elementary

1998- 2002 JOSE ABAD MEMORIAL SCHOOL – QUEZON CITY

Elementary
 43

PERSONAL BACKGROUND

Civil Status: Single

Nationality: Filipino

Religion: Roman Catholic

Fathers Name: Jose V. Cipriano Occupation: Employee

Mothers Name: Judith S. Cipriano Occupation: Employee

Contact Number: 928- 14- 53

SEMINAR AND EXHIBIT ATTENDED

Discover Ilocos Tour

Febuary 19- 22, 2009

Convention on the Culture of Tourism

Colegio de San Juan de Letran, Manila

March 6, 2009

Exploring the World of the Unexplored

Colegio de San Juan de Letran, Manila

September 11, 2009

A Closer Look at In- Flight Catering Operations

 44

NAIA, Parañaque City

September 18, 2009

An Overview of the Hotel Operations

Renaissance, Makati City Hotel

September 18, 2009

Butchery & Meat Cutting Seminar

E. Rodriguez, Quezon City

September 18, 2009

Basic Wine Tasting

2253 Aurora Blvd., (Tramo) Pasay City

February 1, 2010

Magsaysay Institue of Hospitality & Culinary Arts

Ermita, Manila

July 23, 2010

CHARACTER REFERENCES

Mrs. Julie Suba

Colegio de San Juan de Letran, Manila

Executive Chef, Professor

09154928440
 45

8.3.2 Curriculum Viate of the Sales & Marketing Manager

DARHELLE C. DEL ROSARIO

Blk 1 Lot 9 and 10 Emerald St.,

Velarde Vill. Medicion 1-C, Imus, Cavite

09275848495 / (046) 434-5214

darhelle_delrosario@yahoo.com

_______________________________________________________________

OBJECTIVE To do my best in every aspect, discover my other potentials and

contribute to the betterment of the company.

EDUCATION BACKGROUND

2008 - Present COLEGIO DE SAN JUAN DE LETRAN – MANILA

Bachelor of Science, Major in Hospitality Management

College

2004–2008 BENEDICTINE INSTITUTE OF LEARNING – CAVITE

High School

2002 – 2004 BENEDICTINE INSTITUTE OF LEARNING – CAVITE

Elementary
 46

PERSONAL BACKGROUND

Civil Status: Single

Nationality: Filipino

Religion: Roman Catholic

Fathers Name: Dante S. del Rosario Occupation: Seaman

Mothers Name: Cerelinia C. del Rosario Occupation: Business

woman

Contact Number: (046) 434 - 5214

SEMINARS, TRAININGS AND EXHIBITS ATTENDED

Seminar on Tourism and Travel Trade

Fort Ilocandia Resort

February 19, 2009

Seminar on Hotel Operations and Job Opportunities in the hotel industry

Fort Ilocandia Resort

February 21, 2009

Tourism Trends of Region I and Demonstration on Bed Making Procedure

Fort Ilocandia Resort

February 21, 2009

Discover Ilocos Tour

Ilocos Sur, Ilocos Norte

 47

February 19 – 23, 2009

Hospitality Management Convention 2009

Colegio de San Juan de Letran

September 11, 2009

Educational tour: An Overview of the Hotel Operations

Renaissance Hotel

September 18, 2009

Educational tour: A Closer look at In flight Catering Operations

Macro Asia

September 18, 2009

Butchery & Meat Cutting Seminar

Ultima Entrepinoy Forum Center

September 18, 2009

Wine Museum Tour and Seminar

Wine Museum

February 2, 2010

Baking Seminar

Magsaysay Institute of Hospitality and Culinary Arts

July 28, 2010

 48

CHARACTER REFERENCES

Ms. Clare C. Alegado

Oxygen

Designer

09162932716

Mrs. Julie Ruth Suba

Colegio de San Juan de Letran, Manila

Executive Chef, Professor

09154928440

Ms. Maria Celeste C. Larayos

Water Front Hotels & Casino

Administrative Officer

09177218603

8.3.3 CURRICULUM VITAE OF THE FINANCIAL MANAGER

KATHLEEN ANNE D. HAMOY

Blk 15, lot 40-42, orchid street, Addas IV-A village

Mambog, Bacoor, Cavite

09276426778 / (046) 472 2925

tatcola_avrileen00@yahoo.com

_______________________________________________________________
 49

OBJECTIVE To do all my best to perform the task that I’m in charge with the

company’s requirements.

EDUCATION BACKGROUND

2008 - Present COLEGIO DE SAN JUAN DE LETRAN – MANILA

Bachelor of Science, Major in Hospitality Management

College

2004–2008 SAINT FRANCIS OF ASSISI COLLEGE - CAVITE

High School

2002 – 2004 THE HIGHER GROUND ACADEMY

Elementary

PERSONAL BACKGROUND

Civil Status: Single

Nationality: Filipino

Religion: Roman Catholic

Fathers Name: Ramon Hamoy Occupation: OFW

Mothers Name: Gemma Hamoy Occupation: House

Wife

Contact Number: (046) 472 – 2925

 50

SEMINAR AND EXHIBIT ATTENDED

Convention on the Culture of Tourism 2009

SC Auditorium, Colegio de San Juan de Letran

March 16, 2009

Macro-Asia In-Flight Catering

“A Closer Look at in In-Flight Catering Operations”

NAIA, Paranaque City

September 18, 2009

Butchery and Meat Cutting Seminar

R.R William Hall of Nutrition Foundation of the Philippines Building

September 18, 2009

Magsaysay Hospitality Industry and Culinary Arts (MHICA)

Bakery Management

July 28, 20010

CHARACTER REFERENCES

Ms. Charo Lampad

Saint Francis of Assisi College

Secondary Teacher

Ms. Hannah Barraero

 51

Colegio de San Juan de Letran, Manila

Executive Chef, Professor

8.4 PRICE LIST OF COMPETITORS

CREPES AND CREAM

Butter Sugar 65

Butter and Jelly 75

Hazelnut 75

Banana de Leche 95

Chocolate temptation 95

Crepes and crème delight 95

Carribean Cruise 95

Hazelnut Banana Chocolate 95

Mango Mania 105

Cappuchoco 125

Crazy for Strawberry 145

Very Very Berry 145

Mini banana Bonkers 175

Strawberry Cheesecake 149

Mango Cheesecake 149

Blueberry Cheesecake 149

WAFFLE TIME

Cheese Delight 10

American hotdog 12
 52

German Cheese 15

Tuna salad 12

Italian Sausage 15

Pinoy Longanisa 15

Ultimate Ube 10

Mango Magic 10

Belgian chocolate 12

8.5 PROMOTION

Figure 10: Packaging

Figure 11: Flyer

 53

8.6 ARTICLES OF PARTNERSHIP OF TOFFLES

The Articles of Partnership

Of

Toffles

Know All By These Presents:

That we, Trisa S. Cipriano, single, Darhelle C. del Rosario, single, and

Kathleen Anne Hamoy, single, all Filipinos of legal ages, and residents of Metro

Manila, Philippines, have on this day, covenanted to establish a partnership, in

 54

accordance with the laws of the Republic of the Philippines under the following

Terms and Conditions:

AND WE HEREBY CERTIFY:

1. That the names and addresses of the respective partners are as follows:

Trisa S. Cipriano, North Caloocan

Darhelle C. del Rosario, Cavite

Kathleen Anne D. Hamoy, Cavite

2. That the name of this partnership shall be Toffles and it shall exist for Five (5)

years from the execution of this instrument, unless the partners mutually agree

in writing to a shorter period. Should the partnership be terminated by

unanimous vote, the assets and cash of the partnership shall be used to pay all

creditors, with the remaining amounts to be distributed to the partners according

to their proportionate share.

3. That the capital of this partnership shall be Forty Five Thousand (45,000),

Philippine Currency, broken down, in contributions, as follows:

Darhelle Del Rosario, P15, 000.00

Trisa Cipriano, P15, 000.00

Kathleen Anne Hamoy P15, 000.00

 55

The partnership shall maintain a capital account record for each partner;

should any partner's capital account fall below the agreed to amount, then that

partner shall have his share of partnership profits then due and payable applied

instead to his capital account; and pay any deficiency to the partnership if his

share of partnership profits is not yet due and payable or, if it is, his share is

insufficient to cancel the deficiency.

4. That the purposes for which this partnership is established are as follows:

- To fulfill the requirements needed in the course which is Research

Methods.

- To perform well in this business and make it successful.

5. The partners shall provide their full-time services and best efforts on behalf of

the partnership. Each partner shall have equal rights to manage and control the

partnership and its business.

6. That the profits and losses shall be divided among the partners pro rata, in

proportion to their respective contributions.

7. No partner shall transfer interest in the partnership to any other party without

the written consent of the remaining partners.

56