IV. REGISTRATION REQUIREMENTS 2. 1.

Business Name (BN) Registration Department of Trade and Industry (DTI) DTI Provincial Office where the business is located Website: www.bnrs.dti.gov.ph Validity: 5 years Area 1 Office (Manila, Pasay. Paraaque) Mezzanine Floor, Roxas Strip Building Roxas Boulevard cor. Arnaiz Ave, Pasay City Tel. No.: (632) 659.4203 Area 2 Office (Makati, Las Pias, Pasig, Muntinlupa, Pateros, Taguig) 2nd Floor Atrium of Makati, Makati Avenue, Makati City Tel. No.: (632) 864.0847 Area 3 Office (Mandaluyong, Mar kina, Quezon City, San Juan) Ground Floor, Highway 54 Plaza, EDSA, Mandaluyong City Tel. No.: (632) 706.1767 Area 4 Office (Kalookan, Malabon, Navotas, Valenzuela) 5th Floor, Araneta Square Mall Monumento Circle, Kalookan City Tel. No.: (632) 332.0829 2. Mayors Permit Municipality or city where the business is located Validity: 1 year 2. 3. Taxpayer Identification Number (TIN) Bureau of Internal Revenue (BIR) BIR National Office Bldg., Agham Road, Diliman Quezon City Tel. No.: (632) 981.7000 Contact the BIR Regional or District Office where the business is located. BFAD Certificate Bureau of Food and Drugs (BFAD) Civic Drive, Filinvest Corporate City Alabang, Muntinlupa City Tel. Nos.: (632) 807.0721 / 842.5606 Email: bfad@bfad.gov.ph 1. 3. National Livelihood Development Corporation (NLDC) 4/F Hanston Building, F. Ortigas Jr. Road Ortigas Center, Pasig City Tel. Nos. (632) 914.7290 to 97 or 631.2955/57 Email: nlsf-info@nlsf.gov.ph GSIS Family Bank (GFB) Micro Finance Lending Program 165 Real St., Pamplona, Las Pias City Tel. Nos.: (632) 873.0915/ 873.0379/ 873.0469 loc. 122 (Direct lending for individual borrower) SME-Financing For Receivables of Suppliers Transactions (SME-FIRST) Small Business Corporation 17/F & 18/F, Antel Corporation Centre 139 Valero Street, Salcedo Village, Makati City Tel. No.: (632) 751.1888 (Direct lending for individual borrower with an asset size of P500,000-1M.)

4.

VI. TECHNICAL ASSISTANCE Department of Trade and Industry-Cottage Industry Technology Center (DTI-CITC) 20 Russet St., SSS Village, Marikina City Tel. Nos.: (632) 942.3974/ 948.2875/ 941.4516 Fax : (632) 942.0107 Email : citc_dti@yahoo.com Department of Science and Technology-Science and Technology Information Institute (DOST-STII) Gen. Santos Ave., Upper Bicutan, Taguig, Metro Manila Tel. Nos.: (632) 837.2191 to 95 Telefax : (632) 837.7520 www.stii.gov.ph Technology Resource Center (TRC) 103 J. Abad Santos St., Little Baguio, San Juan Tel. No.: 727-6205 loc. 200 www.trc.dost.gov.ph Ultima Entrepinoy Nutrition Foundation of the Philippines Bldg. 107 E. Rodriguez Sr. Avenue, Quezon City Tel. Nos.: 742.7866/ 411.1349/ 742.0826

3.

4.

4.

V.

FINANCING 1. Peoples Credit and Finance Corporation (PCFC) 2/F Accelerendo Building 395 Sen. Gil Puyat Ave. Makati Tel. Nos. (632) 897.8521/752.3745 Fax No. (632) 325.0448/49 Email: info@pcfc.ph Website: www.pcfc.gov.ph

BUREAU OF MICRO, SMALL AND MEDIUM ENTERPRISE DEVELOPMENT (BMSMED) 5/F, Trade and Industry Building 361 Sen. Gil J. Puyat Ave. Makati City Tel. Nos.: (632) 897.1693 / 897.7596 / 890.4968 Fax No.: (632) 896.7916 Email: bmsmed@dti.gov.ph www.dti.gov.ph

Printed September 2012

Burger is a cooked meat patty usually placed inside a bun or bread and often with other ingredients such as lettuce, tomato, onion, pickles, and cheese. In the Philippines, a hamburger stand/kiosk serves a number of variety like, chicken, beef and pork; or it could be, burger steak served with rice. Buy 1 take 1 burger is also a popular offer. I. ESTIMATED INVESTMENT COST A. Cost of Utensils Utensils Measuring cup/spoon for solid and cup for liquid (made of plastic or stainless) Spatula Kitchen knife Knife sharpener Kitchen spoon Ladle Tong Hamburger Molder (50 grms per patty) Stainless bowl 32 Tray, plastic or aluminum (rectangular) Subtotal B. Equipment Equipment Weighing scale for spices Weighing scale for meat 11 cu. ft. Refrigerator Polysealer (for sealing of plastic bags) Styrofoam cooler (for transport of meat products) Subtotal C. Raw Materials/Ingredients Packaging Material Item (Raw Materials) Pork lean, ground coarsely Pork backfat, coarsely Subtotal Ingredients (Curing Mix) Refined salt Phosphate (dissolved in cup waSubtotal Extenders TVP (Textured Vegetable Protein). cup Qualicel cup Versagel cup Water 1 cup (if beef) 1 cup if pork or chicken Subtotal Weight 700 g. 300 g. Price/ kl. P 160.00 24.00 P 184.00 Cost P .54 .82 P 1.36 Cost 4.50 3.00 18.00 0 25.50 Cost P 379.00 900.00 28,000.00 800.00 305.00 P 30,384.00 Cost P 70.00 49.00 120.00 240.00 89.00 52.00 60.00 100.00 130.00 210.00 P 1,020.00

Seasonings Refined sugar Black pepper, ground Garlic powder Meat enhancer Onion, powder Meat enhancer Vetsin powder (pptional) Celery powder Hamburger seasoning Mi k or non-dairy creamer Egg, fresh medium Bread crumbs or potato starch Beef aroma Meaty Ginisa BF Blend (Binder Filler) Subtotal Packaging Material Burger wrapper (plastic) Subtotal Estimated Total Investment Cost Based on June 2012 price II. PROCEDURE

Qty 1 tbsp. 1 tbsp 2 tsp tsp 2 tsp tsp tsp tsp 2 tsp 3tbsp 1 pc. cup or 4tbsp. tsp tsp 1 tbsp

Cost P 2.00 6.00 2.00 1.00 .50 .25 1.92 .26 1.75 2.50 5.00 9.75 4.68 .80 1.00 3.30 P42.71

Indirect Cost Particulars Labor Cost (P426/day min. wage / 85kgs. produced x 2 workers) Transportation Cost (P100 / 85 kg.) Water & Electricity (P1,000 consumption / 85 kg.) Contingency Cost (10% of direct cost) Total Indirect Cost *Based on 85kg. average daily produce After mixing all ingredients to the 1 kg. meat, the yield of the finished product would weigh 1.5 1.8 kg. For 30g patty 1kg. should contain 33 pcs. or 60 pcs. for a yield of 1.8kg. Production Cost Particulars Total Direct Cost Add: Total Indirect Cost Total over the 1.8 kg. yield Production Cost per Kg. (335.90/1.8) B. Product Pricing Particulars Production cost per kg. Add: 10% mark-up of the Production Cost Selling Price per kilogram Market price per kilogram Cost P 186.11 18.61 P 205.22 P230.00 Cost P 293.57 42.33 335.90 P 186.11 Cost P 10.00 1.20 11.76 29.37 P 42.33

40.00 P40.00 P31,697.57

To make a commercial hamburger, the curing method is applied. This involves the application of salt, sugar, and other chemical preservatives that kill microorganisms or delay microbial action. 1. 2. 3. 4. 5. 6. 7. 8. 9. III. Select good quality meat. Grind meat and fat finely. Measure or weigh all the ingredients. Add meat to the curing mix and mix thoroughly in a bowl. Add extenders: TVP, versagel, and qualicel and mix again until homogenous mixture is attained. Add the seasonings and remix . To attain firm patties, chill mixture for 1-2 hours in the refrigerator. Use hamburger molder to form a patty. For 1 kg. mixture with 50 grms per patty there are 20 pcs. patties that can created. But if its 30g per patty, 33 pcs. of patties can be produced. Freeze patties before packing. Store in freezer. Cook with little amount of fat. ESTIMATED COSTING AND PRICING

The higher the volume of production per day (more than 85kg.),

the lower the production cost, thus increasing the mark-up to more than 10%. If price per kilogram is lower compared with the existing market price, increase mark-up to more than 10%.

Qty. 1 tbsp. 1 tsp.

A. Product Costing Direct Cost Particulars Raw Material (1 kg. pork meat) Ingredients used Packaging Material Total Direct Cost Cost 184.00 69.57 40.00 P 293.57