Pure Viand Final Papers Siomai Adobo

.
ENTREPRENEURHIP
with
FEASIBILITY STUDY
Submitted to:
Mr. Edgar D. Laurente
Submitted by:
Bobis, Glady
Borromeo, Jhay
Buenaventura, Trixia
Cabillo, Catherine
Cambongga, Jovan
Valenzuela April
The College of Accountancy & Business envisions itself to be a leading institution for
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Table of Contents
I.
II.
III.
Executive Summary
A. Type of Business
1. Nature
2. Name
3. Product/Service
B. Management, Marketing and Financial Highlights
C. Socio-economic Contributions
Marketing Plan
A. Product and Service to Sell
B. Target Market
1. Area Coverage
2. Consumer/Customer
3. Survey Results
C. Demand and Supply Analysis
1. Total Potential Demand
2. Present Supplier/Competition
D. Projected Sales
1. Per Month
2. Per Volume/ In Pesos
E. Marketing Program/Strategies
1. Practices of Competitors
2. Own Marketing Program/Strategies
F. Marketing/Selling Expenses
Production/Operation Plan
A. Technical Production Description
B. Production Operation by Process
1. Step by step procedure
2. Duration per step per batch
3. Labor and machine requirements per step
C. Production Schedule
1. Monthly schedule
D. Labor Requirement
E. Machinery/Equipment Requirement
F. Raw Materials Requirement
G. Plant/Factory Location
H. Plant Lay-out
I. Waste Disposal System
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V.
J. Quality Control System

K. Production Cost
1. Total Production per Year
2. Total Production per Unit
Organizational Plan
A. Legal Form of Business
B. Organizational Structure
C. Qualification of Officers
D. Office Equipment
E. Gantt Chart of activities
F. Administrative Expenses
Financial Plan
A. Total Project Cost
B. Sources of Financing
C. Projected Financial Statement
1. Projected Cash Flow Statement
2. Projected Income Statement
3. Projected Balance Sheet
D. Profitability Indices
1. ROI
2. Payback Period
3. Net Income to Sales ratio
4. Breakeven Point
I.
Executive Summary
IV.
A. Type of Business
1. Nature
Pure Viand Company belongs to manufacturing and
retailing industry. Retailing is define as an industry that sells
finished
products
directly
to
final
consumers
while
manufacturing industries are industries that process raw

materials and convert these materials to finish product for
consumption.
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Particularly, Pure Viand Company is a company which

offers the market a kind of product that is different from its
existing competitors offering the same product category. Our
company is proud to launch a product which is the Adobo
Siomai, a Siomai that is characterize with its unique and
mouth watery taste flavor which will be served to our
potential markets. Our initial product in the market is Adobo
flavor Siomai.
The scope/coverage of the business is the area of
Barangay. 387 Quiapo, Manila. The target markets include
the population of students, non-students, non-professionals
and professionals, ages fifteen (15) to thirty (30), both male
and female as primary costumers. These target markets were
chosen based on the survey that our researchers had
conducted and as for the location were chosen because it is
where most of these individuals are likely to pass by, and so
it is very accessible. As we all know, one of the basic needs
of a person is food and people are indeed food lovers and
they would dare to spend for their cravings. This makes our
company to penetrate the food industry to supply the needs
and want of these customers.
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2. Name
Pure Viand Company name was created through the group

collaboration ideas. The name was derived according to the
products that the company will produce for its costumers
which products are highly inspired by Filipino recipes but at
the same time blended with foreign products twist. It is a
company built to offer an extraordinary food recipe like
Siomai, which is the Adobo Siomai, to those potential
customers who have been hooked to this kind of product as
well as those individuals who are not yet familiar with this
product.
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The idea started at an entrepreneur class under Mr. Edgar

D. Laurente at The National Teachers College (NTC). He
instructed us, his students to divide the class by group;
hence, the said incorporators collaborated as a team, and
thus Pure Viand Company was born. These young aspiring
entrepreneurs thought of what food to offer in the market. As
time and ideas passed and went on, establishing a food
manufacturing and retailing firm was finally approved by the
team and by Mr. Edgar D. Laurente.
Mission
The Companys mission is to provide good quality
food products at a reasonable and affordable price
for customers to keep them buy and provide them
a delightful way of service that can give these
costumers the benefit they deserve.
Vision
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The companys vision is to become a well-known,

and highly - trusted food producing company in the
Philippines, specifically in Manila.
Values
The companys core values are the following:
Integrity, Inspiration, Involvement, and Innovation.
Integrity Provide high quality products to the
consumers
and
fulfilling
promises
and
guarantees.
Inspiration - Serve as an inspiration to the
society esp. to aspiring entrepreneurs in moving
forward to the goals they want to achieve in life
considering societal issues.
Involvement - Become involved in societal
problems.
Innovation- Provide the market with new,
innovative and high quality product
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3 Products/Services
Our company- Pure Viand Company was established to create

a food product that is not yet known in the market which at the
same time would meet the basic needs and wants of costumers. A
product such as the companys first food to introduce- the steamed
Adobo Siomai, is basically a Siomai that is indeed different from
the other existing Siomai product in the industry. Unlike any other
Siomai products, Adobo Siomai is not just for snacks but it also
can be for heavy meals like customers can match it with rice
because of the filing that it has. Instead of using an ordinary meat
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for its filing, the Siomai is filled inside with pork adobo that is
indeed tasty and would definitely matches rice for meals.
B. Management, Marketing, Financial Highlights
Pure Viand Companys management is composed of six
(6) people, headed by Mr. Jovan R. Cambongga, the General
Manager. Under him is Mr. Jhay Borromeo, the R & D/ production
manager, Ms. Catherine Cabillo, the finance manager, Ms. Trixia
Buenaventura, the marketing manager, Ms. Glady Bobis, the
human resource manager, and Ms. April Valenzuela, the sales
manager. Members of the management have different duties
and responsibilities, but nevertheless, their mission and vision,
stands as one.
The company upon entering the world of competition in
business made sure of its ways to uplift its name by creating
effective strategies both in location and information spreading,
and its entirety. Promotions of its products were scattered
through flyers, social media websites, and commercials in both
the television and radio stations.
Regarding the companys financial status, Adobo Siomai
financial statement shows that the market chosen, who are
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people at 387., Quiapo, Manila, are willing to accept and

patronize the product Adobo Siomai. It also conveys that the
company would be able to succeed competition, for the sales
from the first year increased from P1, 192,800.00 till the fifth
year, which is P1, 674, 214.08.
The company has gained a net income P192, 561.55 at
the first year; it has indeed projected a great growth up to the
fifth year for it gained a net income of P359, 079.20. Thus, it
could be analyzed that the business could really survive despite
of the stiff competition in the business industry. Nevertheless,
the financial statement has proved that the business is feasible,
as well as the product to be sold.
C. Socio-economic Contributions
Pure Viand promotes employment that could help others
who are unemployed to have a source of living, thus decreasing
the level of deployment in the country. Moreover, the wastes of
the company would dispose properly and can also be recycled.
The company would be prohibiting the use of plastics and
Styrofoam instead; it would only use paper plates and paper
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boxes for the packaging, thus, promoting cleanliness and

conservation of the environment
II.
Marketing Plan
A. Product and Services to Sell
Adobo Siomai
A steamed Siomai filled with tasty grilled pork adobo.
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B. Target Market
1. Area Coverage
Age:
Gender:
Status:
Demographic Segmentation
15 30 years old
Male and Female
(Class
C,)
Working,
Non-Working,
Students, non-students
387, Quiapo, Manila (24,886 population)
Location:
2. Consumer/Customer
Our customers are basically belongs to class C who are
professionals, non-working, students and non-students ages
from fifteen to thirty years old, who are studying and working
near the location site where the store will be located. These
customers are chosen because of their accessibility and the
area itself is highly populated with by-passers.
3. Survey Results
The researchers conducted a survey which made the

business to pursue with its operation. The survey is
composed of ten (10) questions excluding the age
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brackets to be answered by a 100 respondents.
The
results are the following:
1. The graph shows the usual

food expenditure made by
the
respondents.
Sixty
percent of them said that

they
are
willing
to
buy
siomai for about twenty to

fifty pesos.
2. The
graph
frequency
of
shows
how
a
the
respondents consume siomai

a week. A fifty percent of the
respondents said that they
buy siomai twice a week.
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3. The graph shows the top

factor
with
which
the
respondents are motivated

to buy a product. The result
shows
that
percent
of
sixty
them
three
consider
first the product quality.
4. The
graph
shows
how
frequent the respondents will

buy
siomai
per
day.
The
result shows that they buy

siomai ones a day.
5. The
graph
percentage
purchase
shows
of
made
respondents.
siomai
by
Forty
the
six
percent of them said that

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they
buy
four
pieces
of
siomai a day.
6. The graph shows that pork is

the flavor that is preferred
among
the
hundred
respondents. This makes the

company
business
to
pursue
which
is
its
adobo
siomai with pork flavor.

7. The
graph
shows
percentage of people who

have
awareness
of
the
product. The result which is

ninety five percent of the
respondents said that they
have yet tried adobo siomai
which can be concluded that
our product is unique.
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8. The
graph
shows
the
response of the respondents

in terms of the taste of the
adobo siomai. This shows
how they like the taste of
adobo siomai which resulted
to fifty percent.
9. The graph shows that the

respondents are willing to
buy siomai about twenty five
to thirty pesos. This lead the
business to make sure that
its selling price would not
exceed in response to the
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preference
of
this
respondents.
10.The graph shows what kind

of
flavor
of
respondents
from
pork.
siomai
prefer
Base
the
aside
on
the
result, beef got the highest

percentage which leads to
company to think of another
flavor to use if ever the
business
will
expand
its
operation.
C. Demand and Supply Analysis

1. Total Potential Demand
Base on the survey we conducted, ninety five (95%)
percent of the respondents said that they have never tried
nor heard about the product. There is also fifty (50%) percent
and forty one (41%) percent of them rate the product as very
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satisfactory and satisfactory respectively. Base also on the

survey, they buy Siomai from our competitors about one time
a day and two times a week. To get our targeted sales for its
first operation, we use used:
24,886(total population) x 2% =497.72
Hence, there would be an approximate of 497 number of

demand per month, 16 per day, and 5972 per year.
2. Present Supplier/Competition
Master Siomai
Siomai House
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Street Vendor
D. Projected Sales
1. Per Month
Target Market
Production
Number of
Cost
Units /day
497servings
497
25
Sales 2
P99,400.00
/1988pcs
We use four hundred ninety seven (497) or one

thousand nine hundred ninety (1990) pieces as the
number of units that will be produce in a day to get the
projected monthly sales which is ninety nine thousand
five hundred forty four (99,544). We come up on this
number of unit base of the frequency of the customers
buying behavior. Thus;
2. Per Peso
Sales
P99,400.00
Annual
12
Sales in Peso
P1, 192,800.0
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3. In Volume
Target Market
497
Working Days
30
Sales in Volu
15,904
E. Marketing Program/Strategies
SWOT ANALYSIS
1. Practices of Competitors
These three competitors have been in the industry for
years and they have been practicing though in different ways on
how to reach their respective clients or customers. They
incorporate mass media such TV ads to spread widely their
brands by becoming a co- sponsors on TV programs (except for
street vendors). These competitors also use flyers and posters.
These competitors offer different varieties of flavors and they
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also offer meals. However, they offer high prices compared to

Adobo Siomai.
2. Own Marketing Program/Strategies

Our marketing strategies include seasonal promotions such
as Christmas holiday, Valentines Day, Mothers day and summer
promos. These will be promoted through the use of attractive
flyers and posters only during the seasons month. And in the
first day of operation, we will be giving free samples and
discounts about Php.5.00 or 20% off for the first 30 of customers
who will be buying Adobo Siomai. To expand our brand image, we
also use the social media like Facebook, twitter, and Instagram
the same thing as our competitor did because it is one of the
best and easiest ways of disseminating brand image.
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Summer Promo
Valentines Day Promo
Facebook
Mothers Day Promo
Christmas Promo
Instagram
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Twitter
F. Marketing Selling/Expense
III.
Production/Operation Plan
A. Technical Production Description
The production of Adobo Sioma is going to be operatedin
the store, located behind the division.
As a manufacturing
business, Pure Viand will buy its needed raw materials from a
certain
suppliers
namely
Purelgold,
Rustans
and
SM
supermarkets.Budget allocations, sales objectives and goals are
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tackled, to be able to successfully run the business. There will be

atleast one (1) sales staff- one who will be the front liner and
two production staf. In times of peak seasons, we will be hiring
additional staff to accommodate customers.
Adobo Siomai is made of ground pork, Molong (Siomai
wrapper), soy sauce, vinegar, onion, oil, pepper and salt for
seasoning. Adobo siomai is packed with proteins, calories and
vitamins such
as B-12,
B-6, vitamin
C,
and vitamin
E.
Furthermore, adobo siomai is has no preservatives added.
B. Production Operation by Process

1.
STE
P
1
2.
2
3
4
5
6
Step by step Procedure

Prepare Onion, garlic, and Siomai
wrapper
Saut' Onion and garlic into frying
Duration per step per batch
pan
Put
ground pork
STEP
Put vinegar and sauce
1 Adobo pork with
20siomai
minutes
Wrap
3.
Labor
and wrapper
machine requirements
2
10
minutes
Steam wrapped adobo pork per step
3
5 minutes
STE
LABOR
MACHINE
P
4
5 minutes
1
2
Knife, Chopping board
5
45 minutes
2
1
Stove, Frying pan
6
45 minutes
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3
4
5
6
1
1
2
1
None
None
None
Electric Steamer
D. Production Schedule
Pure Viad Company will be operating thiry (30) days a
month, seven (7) days a week. The purchase of raw materials or
ingredients of Adobo Siomai will be made every Sundays to
make sure that there will be enough stock avaible for purchase.
All perishable goods like siomai wrappers and the like including
the finished product itself will be preserved in the chiller if not
yet use or consume.
E. Labor Requirement
No matter what the size of our company or business,
controlling our labor cost can be the detemining factor that
decides whether we make a profit or not. Pure Viand Company
will make sure that Adobo Siomai will be consistent on its
mission which to provide good quality products thats why
laborers
will
be
properly
observed.
The
effeciency
and
effectiveness of manpower will be of business determinant to
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maximize our long-term sales opportunites as well as accelerate

customer service to have strong relationship with customers or
clients.
F. Machinery/Equipment Requirement
Machineries for production purposesfor Adobo Siomai are the
following:
MACHINERIES/EQUIPME
Quantity
Unit Cost
Total
1
1
2
2
2
2
2
2
P4,900.00
P568
P63.00
P60.00
P700.00
P50
P37.50
55
Cost
P4,900.00
P568.00
P120.00
P120.00
P1,400.00
P100.00
P75.00
P110.00
P
NT
Electric Steamer
Frying Pan
Kitchen knife
Chopping board
Gass stove
Spatula
tong
Stainless bowls
Total
7, 399.00
G. Raw Material Requirement
Adobo Siomai will get its ingredients from three supliers

namely Puregold, Rustans and SM Supermarket. Our primary
supplier is Puregold because of its cheaper prices as compared
to the other stores. However, we want to have at least two other
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suppliers for us to be prepared if Puregold cannot able to provide

the ingredients needed.
INGREDIENTS
Ground pork
Molong (Siomai Wrapper
Soy Sauce
Vinegar
Sesame Oil
Pepper
Sugar
Garlic
Onion
Black ground pepper
H. Plant/Factory Location
I. Plant Lay-out
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J. Waste Disposal System

One of the core values of Pure Viand Company is
Involvement where in the company commits itself to become
part or involve in societal problems. Proper waste disposal and
proper sanitation will then be observed by the company as part
of its contribution to the society. The company will use paper box
and paper plates that can be recycled or disposed easily instead
of using plastics or Styrofoam for the packaging. Thus, the
company
would
want
to
promote
eco-friendly
practices.
Segregation would be the first step in our waste disposal process

which would enable waste to be recovered, recycled, and
disposed properly. Next are the waste storage proper locations
which will discourage unpleasant odors as well as to limit flies
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and the like. The wastes will then be collected or disposed by

the garbage collectors.
K. Quality Control System

Integrity is one of the core values of Pure Viand Company
which reminds the company to always put emphasis to quality
that is why every step of the way in the process of
manufacturing and handling the product towards customers,
strict sense of supervision is done. We always make sure that
supplies from our supplier will be of quality to create trust.
Regular gathering and monitoring of customer feedback
Selection and performance monitoring of supplies against set
criteria
Training and development for our employees
Regular audit of our internal processes
Our internal procedures are reviewed regularly and are held in a
Quality Manual which is made available to all employees.
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This policy is posted on the Company Notice Board and

can also be found in the staff handbook.
L. Production Cost
1. Total Production per Year
1988 pcs/40pcs (49.95) x 122.5 (raw material cost)
= P6, 118.88 daily
P6, 118.88 X weekly (2 times /frequency of purchase)
= P12, 237.75
P12, 237.75 X monthly (4 times)
P48, 951.00 X yearly (12)
= P48, 951.00
=P587, 412.00
This calculated production cost was derived from the

survey that the researchers had conducted. The total
production per year which is six hundred sixteen thousand
three hundred seventy six (616, 376.448) was derived from
the total production per day multipled by frequency of
purchase per week which results was multipled again by
months then lastly muliplied by years.
2. Total Production per Unit
3.4x 4Pcs/plate = 13.6
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13.6 + 3.6 packaging = 17.2

IV.
Organizational Plan
A. Legal Form of Business
Partnership
A partnership is a type of business entity that is owned
and run by six individuals. The partners are in direct control of
all elements and are legally accountable for the finances of such
business and this may include debts, loans, loss etc.
SEC registration
BIR Registration
Mayors' Permit
Barangay Clearance
BFAD
Lease of contract
Community Tax Certificate- CEDULA
B. Organizational Structure
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C. Qualification of Officers
Accounting Staff
Male or Female
19 25 years old
Must be a graduate of BS Accountancy
Preferrably has an experience in Cost Accounting
Must be computer literate
Can handle work-related pressures
Willing to render long overtime
Advertising Staff
Male or Female
20 27 years old
College graduate (any courses)
Must have an excellent communication skills with the
ability to speak and listen, as well as clearly express
their ideas
Must have the ability to make swift decisions, work
Sales
through stressful situations and solve problems quickly

Has creative personality
Has an effective managemet and supervising skills
Staff
Male or Female
20 26 years old
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College graduate, either two year graduate or four
year graduate (any courses)

Has a friendly and engaging personality
Is comfortable working with members of the public
Should have a confident manner
Must be helpful and polite
Should be physically fit as they will be on their feet fd
articulateor most of the day

Should have a comprehensive understanding of area of
sales
Able to work as part of a sales team
Has knowledge of inventory techniques
Should be of a smart appearance and articulate
Production Staff
Male or Famale
Ages 20-26 years old
College Graduate at least 2 years in any course
Skilled worker
Physically capable
Able to work effectively and efficiently
Can handle pressure
Research and Development staff/ nutritionist
Male or Female
Ages 20-26 years old
Having at least 1 year experience
College Level in business and marketing related
courses (for R&D)

D. Office Equipment
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E. Gantt Chart of Activities
F. Administrative Expenses (/month)
Advertising Expense
Light and Water Expense
Communication Expense
Transportation Expense
Taxes and Licenses
Rent expense
Salaries expense
TOTAL
P1,320.00 (four months only)

P2,100.00
P899.00
P500.00
P2,500.00
P8,000.00
P24,750.00
P39, 969.00
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V.
Financial Plan
A. Total Project Cost
Cost of Goods Sold
P1, 385,769.60
Advertising Expense
Machinery/Equipment expense
Light and water expense
Communication expense
Transportation Expense
Taxes and licenses
Rent Expense
Maintenance equipment
Furniture and fixtures
Auxiliary equipment
Office Equipment
Salaries expense
TOTAL
P5,280
P7,399.00
P25,200.00
P10,788.00
P6,000
P2,500.00
P96,000.00
P1,108.00
P3,586.00
P11, 389.00
P12,377.00
P297,000.00
P1,864,397.00
B. Source
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B. Sources of Financing
The company needs to have at least three hundred thousand
pesos (P300, 000.00) of capital for the partial establishment of the
business. This sum of money will be shared among the partners. The
two hundred thousand pesos (P200, 000.00) will be shared by General
Manager and the remaining 100,000.00 pesos will be shared among
the rest of the members.
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B. Financial Statement
1. Projected Cash Flow Statement
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2. Projected Income Flow Statement
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3. Projected Balance Sheet
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C. Profitability Indices
ROI
Initial investment / Net income
P300, 000.00 / P193, 561.55
=
1.5
Payback Period
Net Cash Flow / Net income

P461, 288.45 / P193, 561.55
= 1.5
Net income Sales Ratio
Net Income / Net Sales

P193, 561.55 / P1, 192, 800.00
= 0.16
Breakeven point
Variable cost - mark up

1 - 0.50 = 0.5
Fixed cost
P297, 000
Sales Ratio
/
0.16 = P1, 830, 277.13
EXPENSES
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COSTING
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LIST OF ASSUMPTIONS
1. All transactions are on cash basis
2. Unit sold increases by 10% every year
3. Unit selling price increase by 10% at the start of year 4
4. Cost per unit increases 5% at the start of year 3
5. Inventory about 20% every year
6. Expenses, other than salaries and wages increases by 2%
every year due to inflation
7. Salaries and wages increases by 5% every year at the start of
year 4
8. Distribution of the partners profit based on the percent of their
fund
9. Income tax rate is 30%
10.
Machineries and equipment bought has an accumulated
depreciation of 10% every year

11.
Business permits and other licenses cost P2,500
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.

J. Quality Control System

manufacturing industries are industries that process raw

Particularly, Pure Viand Company is a company which

Pure Viand Company name was created through the group

The idea started at an entrepreneur class under Mr. Edgar

The companys vision is to become a well-known,

Our company- Pure Viand Company was established to create

people at 387., Quiapo, Manila, are willing to accept and

boxes for the packaging, thus, promoting cleanliness and

The researchers conducted a survey which made the

brackets to be answered by a 100 respondents.

results are the following:

1. The graph shows the usual

percent of them said that

siomai for about twenty to

respondents consume siomai

3. The graph shows the top

respondents are motivated

first the product quality.

frequent the respondents will

result shows that they buy

percent of them said that

6. The graph shows that pork is

respondents. This makes the

siomai with pork flavor.

percentage of people who

product. The result which is

response of the respondents

9. The graph shows that the

10.The graph shows what kind

result, beef got the highest

C. Demand and Supply Analysis

satisfactory and satisfactory respectively. Base also on the

24,886(total population) x 2% =497.72

Hence, there would be an approximate of 497 number of

We use four hundred ninety seven (497) or one

also offer meals. However, they offer high prices compared to

2. Own Marketing Program/Strategies

Valentines Day Promo

Mothers Day Promo

supermarkets.Budget allocations, sales objectives and goals are

tackled, to be able to successfully run the business. There will be

Furthermore, adobo siomai is has no preservatives added.

B. Production Operation by Process

Step by step Procedure

effectiveness of manpower will be of business determinant to

maximize our long-term sales opportunites as well as accelerate

Adobo Siomai will get its ingredients from three supliers

suppliers for us to be prepared if Puregold cannot able to provide

J. Waste Disposal System

Segregation would be the first step in our waste disposal process

and the like. The wastes will then be collected or disposed by

K. Quality Control System

This policy is posted on the Company Notice Board and

This calculated production cost was derived from the

13.6 + 3.6 packaging = 17.2

through stressful situations and solve problems quickly

College graduate, either two year graduate or four

year graduate (any courses)

articulateor most of the day

courses (for R&D)

E. Gantt Chart of Activities