The Grub Club Business Plan PDF

In Partial Fulfillment of the Requirements in Feasibility Studies
Submitted to:
Leo Santiago C. Arrabaca III, MBA
Submitted by:
Ang, Brittany Naomi A.
Chiong, Elloise Frances G.
Ecuacion, Kristine Rose A.
Japon, Joy Alfaith A.
Siy, Stanford Michael A.
Tan, Kimiko C.
Velasco, Jessica Karen S.
Date Submitted:
February 22, 2016
Table of Contents
Executive Summary
I. Marketing Plan
A. Product Description
B. Target Market
C. Demand and Supply Analysis
D. Sales Projection
E. Marketing Mix
F. Marketing/Selling Expenses
II. Production Plan
A. Production/Operations Process
B. Production Schedule
C. Labor Requirement
D. Machinery/Equipment Requirement
E. Raw Materials Requirement
F. Plant/Factory Location
G. Plant Layout
H. Waste Disposal
I. Quality Control
J. Production Process
III. Organizational Plan
A. Legal Form of Business
B. Organizational Structure
C. List of Officers
D. Office Equipment
E. Administrative Expenses
F. Company Policies
IV. Financial Plan
A. Total Project Cost
B. Sources of Financing
C. Projected Financial Statements
D. Profitability Indices
E. List of Assumptions Used
F. Schedules/Notes to Financial Statements
Appendices
1
1
1
3
14
15
19
22
22
23
24
25
27
28
29
29
31
34
34
34
35
36
37
39
39
40
43
44
46
COMPANY MISSION, VISION, AND GOALS

MISSION
The Grub Club exists to serve affordable, quality, belly-filling Asian rice meals in
a rustic and homey atmosphere.
VISION
To be the citys top destination for Asian rice meals through customer patronage
and profit sustainability.
GOALS
To provide the best-tasting rice meals, to maintain a great brand image, and to
build strong relationships with our customers, the Grub Scouts.
I.
Executive Summary
A. Market Research
1. Research Methods
a. Survey: The surveys were administered to people around the
Divisoria area, within a 500-meter scope from the area (50%),
and through printed questionnaires and while XU students were
surveyed online (50%).
b. Observation: Observations were done at Dahon, Malunggay, PikCup, Jigsys, Chubs, and Cecils. All located in the Divisoria
area.
c. Focus Group Interview: The Focus Group Interview was held at
the Magis canteen of Xavier University, BDO Velez branch, and
The New J office.
2. Demand Analysis
a. Total Monthly Demand of Products: 5,262 units/month
b. Market Share:
Dahon
17.32%
Malunggay
10.40%
Pik-Cup
20.32%
Jigsys
25.60%
Chubs
17.02%
Cecils
9.35%
c. Total Units to Produce per Month: 22 units
d. Per Capita Consumption: P55.14
B. Marketing Mix
1. Name of Product/Service/Company: The Grub Club
2. Price per variant: P55.00
3. Distribution Channel: Hans Realty Bldg., JR Borja Street
4. Promotions:
a.) Business Uniforms
b.) Product Packaging
c.) Live Performances (at the store)
d.) Social Media
C. Production Plan
1. Production Schedule: Every day for 6 days per week (Monday
Saturday) except for school holidays
2. Total Duration per Production:
Cheesy Sukiyaki (per unit): 4.4 mins
Steamed Chicken Rice (per unit): 8.4 mins
3. Total Number of Units Produced per Production: 1 unit
D. Financial Plan
1. Break-even point in volume per month: 439 units
Break-even point in sales per month: 24,167.10
Break-even point in volume per day: 16.88 or 17 units
Break-even point in sales per day: 929.50
2. Total number of units to be sold in 9 months: 5,689 units
3. Total net sales in 9 months: 322,795
4. Total net income in 9 months: 89,106.67
E. Organizational Plan
1. Type of business: The business is under the food industry,
manufacturing rice meals.
2. Initial Investment: P42,539.12
MARKETING
PLAN
A. Product Description
Cheesy Sukiyaki
Imagine bits of thinly cut pork (sukiyaki) thrown into a steaming cup of
white rice with fried egg, lovingly smothered with melted cheese, and Knorr
seasoning atop. It sounds just like Christmas in a cup, doesnt it? The melted
cheese is prepared with careful consideration so as to balance the over-all
flavor of the meal, while making sure that the sukiyaki strips are being
cooked to perfection as well. Cheesy Sukiyakis flavor is known to be sweet
and salty.
Steamed Chicken Rice
Tired of your usual rice meals? Well, we have something new and exotic to
offer you! Introducing Steamed Chicken Rice (or Nasi Tim Ayam)! An
Indonesian dish of fragrant and flavorful chicken stir-fried to perfection. This
deliciously saucy chicken is served on top of uniquely cooked Asianflavored rice. If you are looking for something new for your everyday rice
meal, go and try this for yourself! The delicious blend of Asian flavors will
surely leave you wanting more.
B. Target Market
1) Geographic
Address: Hans Realty Bldg., Jr Borja St.
2) Demographic
The Grub Club caters to students from Xavier University and Shekinah
Glory Christian Academy and professionals from The New J and other
offices within the vicinity. These students and professionals can either be
male or female in gender from ages 15 up until mid-30s. This target market
that The Grub Club aims to capture is said to be on a tight budget as it is
evident in their income and fast-paced lifestyle. For this reason, The Grub
Clubs price range and fast-food service suit their preference. Although one
of the products contain pork, which excludes the Muslims and other religions
that practice the same belief, The Grub Club welcomes different people from
different religions and cultural backgrounds.
3) Behavioral
i. Occasions: When students and young professionals are on a break to
have breakfast, lunch, or dinner
ii. Benefits sought: Target market seek to have a filling yet affordable
meal
iii. Usage rate: Medium to heavy usage rate because rice meals is a
necessity and a need, where customers will have to purchase them for
either breakfast, lunch, or dinner.
iv. User status: The user status of the consumers would be ranging from
first time buyers to regular buyers. The company will be opening in an
existing shop, so there will be existing customers already, but the
products are new to the market. Therefore, the company will have
customers who are unaware of what the products are.
v. Loyalty status: The level of loyalty the consumers have to the product
will range from soft core loyals to switchers, given the competitors
around the area.
vi. Buyer readiness stage: Considering that the rice meals are new to the
market, potential costumers or the companys target market will be at
the Awareness stage, where they are not knowledgeable of the product
and the company as well. But in time, while marketing promotions are
on going, these same consumers will be ready to move to either the
preference or conviction stage, which will then lead to the purchasing
stage.
4) Psychographic
The students and even a few young professionals nowadays predominantly
belong to the millennial generation or more commonly known as generation
Y, which means that technology has become an essential aspect in their daily
lives. With this in line, they are able to share their thoughts and opinions in
an instant. Because of this, they are also less likely willing to wait a long
time for their food to arrive and want immediate satisfaction from any type
of service offered to them. The students have their parents or guardians as a
primary source of income and allot only a certain amount for spending on
food because they still need to purchase other essential items such as school
supplies and other miscellaneous expenses.
In contrast, most of the professionals generally belong to the generation X.
These professionals are more ethically diverse and more welcoming and
inclusive of new ideas. They are less dependent on technology and use their
creativity and analytical skills when solving problems. Because of the stress
that work brings, they may constantly want a change of scenery from their
enclosed office cubicle or from sitting in their desk the whole day. Although
they have a bigger budget and a stable source of income, they still have bills
to pay and family members to support, thus still requiring them to look for
affordable meals and snacks
C. Demand and Supply Analysis
1. Survey Results
Among the 385 respondents, 96.4% buy rice meals while only a minute
amount of 3.6% do not.
43.9% of the respondents say they purchase rice meals several times a week,
28% say they purchase daily, 25.6% say they purchase once a week, and the
remaining 2.4% have varied answers.
*Several times a week = more than once a week
A majority of the respondents, 96.8%, like the concept of Asian fusion rice
meals. Only 3.2% do not.
93.9% of the respondents are willing to try pork sukiyaki cuts as their viand
for rice meals. A very small amount of only 6.1% respondents are unwilling.
90% are willing to try oyster sauce as a sauce for their rice meals while 10%
are unwilling.
As for which viand the respondents prefer with their rice meal, pork rates
highest with 44.6% of the respondents rating it a 1, the highest rating.
Chicken comes close with 33.1%. Fish rates third with 27.1%. Beef rates
lowest with only 20.8% preferring it as a viand.
As for which sauce the respondents prefer with their rice meal, cheese sauce
rates highest with 40.2% of the respondents rating it a 1 (the highest
rating). Oyster sauce comes close with 39%. Sesame oil rates lowest with
only 23.7% rating it a 1.
44.8% prefer cheese sauce as their sauce for the pork sukiyaki topping,
38.7% prefer oyster sauce, while only 16.5% prefer sesame oil.
45.7% prefer oyster sauce as their sauce for the chicken topping, 31.8%
prefer cheese sauce, while only 22.6% prefer sesame oil.
The sukiyaki and cheese sauce rice meal is the most preferred rice meal of
the respondents. 40.1% would prefer to buy the sukiyaki and cheese sauce
rice meal, 34.5% prefer the chicken and oyster sauce, and 25.3% prefer the
sukiyaki and sesame oil rice meal.
37.3% can afford to pay P51 P60 for a rice meal, 25.1% can afford to pay
P41 P50, 25.9% can afford to pay P31 P40, while only 11.6% can afford
to pay P61.
97.2% would buy Asian cuisine rice meals if they were sold. Only 2.8%
would not.
51.5% would buy an Asian cuisine rice meal like this twice/thrice a week.
23.1% would buy this occasionally, 15.8% would buy this once a week, and
9.6% would buy this everyday.
*Occasionally = twice a month
51.6% of the respondents think they can share this product to only less than
10 people, while 31.7% think they can share to 11-20 people, and only
16.7% think they can share to 21 or more than 21 people.
Ambience of shop rates highest in terms of what can convince the

respondents to buy our product. 33% of the respondents chose ambience of
shop, 27.9% chose customer service, 15.8% chose discounts, 11% chose
bundle packages, 9% chose freebies, and only 3.4% had other choices in
mind on what can convince them.
Summary:
Through this survey we were able to find out that 96.4% of the people buy
rice meals, and found out they frequently purchase it. 43.9% said several
times a week, 28% said daily, and 25.6% said once a week. Our results also
show that a majority of the people likes the concept of an Asian fusion rice
meal, only 3.2% said they do not like the concept. 93.9% of the respondents
are willing to try the pork sukiyaki as their rice topping. 90% are willing to
try oyster sauce as a sauce with their rice meal. We saw that a majority was
willing to purchase an Asian cuisine rice meal at around P51 P60 with
37.3% of the votes. The sauce mostly preferred by our respondents for the
pork sukiyaki topping is cheese sauce, with 44.8% of the vote. The sauce
mostly preferred for the chicken topping is oyster sauce, with 44.7% of the
vote. When respondents were asked which viand is most preferred for their
rice meal, pork rated highest. A majority of the respondents generally prefer
cheese sauce for their rice meal. Most respondents prefer to buy the pork
sukiyaki and cheese sauce rice meal with 40.1% of the votes. 97.2% of our
respondents would buy these Asian fusion rice meals. Moving on to how
often they would buy these rice meals, 51.5% would buy an Asian cuisine
rice meal this twice/thrice a week, 23.1% would buy this occasionally,
15.8% would buy this once a week, and 9.6% would buy this everyday.
When asked how many people they think they can share these products to,
only 16.7% think they can share to 21 or more than 21 people. What helps
convince most of our respondents to buy the products is the ambience of the
shop with 33% of the vote.
Decision:
Through the survey, the company found out that majority of the respondents
prefer the pork sukiyaki and cheese sauce rice meal. The chicken and oyster
sauce rice meal is preferred next and the pork sukiyaki and sesame oil rice
meal is preferred the least. The company also found out that most
respondents generally prefer cheese sauce, but specifically prefer oyster
sauce for the chicken toppings rice meal. The company has decided to
continue with the pork sukiyaki & cheese sauce and chicken & oyster sauce
rice meals due to the respondents preferences matching the companys
prospective products.
2. Observation Results
1.) Table
Competitors Mon Tue Wed Thurs Fri
Dahon
Malunggay
Pik-Cup
Jigsys
Chubs
Cecils
TOTAL
Total Price Total # of

Purchases
60
52 40
55
65 272 42
11,424
11
9
6
10
13 49
140 6,860
76
64 38
71
70 319 42
13,398
93
84 50
89
86 402 42
16,884
10
13 8
15
20 66
170 11,220
17
18 15
17
21 88
70
6,160
303 267 176 288
312 1196
65946
Peak hours chosen: 11:30AM 1:30PM
TOTAL NO. OF UNITS
SOLD PER MONTH
TOTAL NO. OF UNITS
TO PRODUCE
PER CAPITA
CONSUMPTION
Market
Share
17.32%
10.40%
20.32%
25.60%
17.01%
9.35%
100.00%
5,262.4 units
22 units
P55.14
10
2.) Practices of Competitors

1. Dahon
Dahon sells Filipino cuisine rice meals at a very affordable price, and is
situated inside XUs cafeteria. They are the only stall that sells Filipino
cuisine, which gives them more advantage among other stalls. One
downside that Dahon has is that they do not showcase the prices of
their products for potential consumers to see; also, they do not display
their products in an appetizing way.
2. Malunggay
Although their price range is significantly higher than that of The Grub
Clubs, Malunggay is an indirect competitor for the reason that they
offer rice meals as well. Despite their limited space, their location is
within minimal walking distance to Xavier University.
3. Pik-Cup
Pik-Cup, just like the previous competitors mentioned above, is located
inside XUs cafeteria, which means easy access to their target market.
Pik-Cup offers rice meals with three to four saucy toppings to choose
from. It also provides different sauces for free for its customers to add
to their toppings. Their stall is well-lit, making the food look appetizing
and very inviting for potential consumers.
4. Jigsys
Jigsys is also situated within the premises of XUs cafeteria. They sell
rice meals with toppings such as breaded chicken and pork. Their stall
is lighted nicely and is provided with a heater where they can store
their pre-made rice meals. Customers can choose from two sauces for
their chicken/pork: barbecue sauce or gravy.
5. Chubs
Chubs serve rice meals (but not in the typical to-go cup) and is also
located within the vicinity of where The Grub Club is planning to put
up their business.
6. Cecils
Cecils, just like Chubs, does not serve rice meals in a cup, but it is
also located within the vicinity of our planned location. Cecils serves a
variety of mostly Filipino home-cooked style viands.
3.) Focus Group Interview
a. Names of Respondents and Corresponding Backgrounds
I. Renzo S. Macaltao, DJ, The New J
II. Princess Loredee Gabot, BS Biology 4
III. Keith Andrew Pablico, BS Psychology - 4
11
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
Kirby James Jagape, BS Civil Engineering 3

Kate Dairo, Secretary, The New J
Eileen Florence Velasco, BS Business Administration - 4
Jeric Tumanda, Accounting Assistant, BDO Velez
Dominic Concillo, BS Business Adminisration - 3
Jasper Ferdinand Sabijon, BS Business Administration 3
Paul Bacorro, BS Business Administration 3
Dennis Kilem, BS Business Administratoin - 3
Gian James Maagad, Branch Accountant, BDO Velez
b. Feedback/Comments
Packaging: The group presented their products in their take-out form during
the Focus Group Interview. Customers who opt to dine-in are given a plastic
bowl and metal utensils for the rice meal, while customers who opt for a togo rice meal, are given a disposable cup with a plastic spork for a hassle-free
and convenient dining experience. The respondents liked the idea of a plastic
bowl and metal utensils when dining in because they thought it was ecofriendly. However, they suggested to use paper cups and not plastic cups for
take-out for us to be more environmentally efficient. A few also suggested
customizing and adding designs or a logo for the take-out cups for branding
purposes.
Product: The respondents loved the balance of the flavors of the sukiyaki.
They enjoyed how the cheese blended well with the rice, pork, egg, and
knorr. Although they asked for more pork bits, they loved the overall taste.
One respondent suggested that the group ask each customer how they would
want their egg to be cooked, either fried or scrambled. Another also
suggested that the rice should be fried with garlic. As for the Steamed
Chicken Rice, a few wanted more seasoning in terms of flavoring.
Price: The respondents found the price range (P55 P60) to be worth it for
the serving that the group offered.
Serving: Each Sukiyaki rice meal will consist of one cup of rice, one egg,
two strips of pork sukiyaki cut into tiny bite size pieces, two tablespoons of
cheese sauce, and drizzled with Knorr on top. Each Steamed Chicken Rice
rice meal will consist of one cup of rice, one boiled egg, a handful of chicken
cuts smothered with oyster sauce. The respondents were satisfied with the
amount of food there is in one serving.
12
Logo: The respondents liked the logo and its simplicity. They thought it was
visually appealing and made them hungry just by looking at it.
Location: The respondents found the location to be accessible as it is only a
few blocks away from their school/office.
Ambience of Shop: The respondents all like the lighting of Table Top. They
also like the fact that the place is air-conditioned and the music fits the whole
vibe of the place and the interiors seem to be in touch with nature. They all
agree that Table Top is a nice, cool place to hang out with friends or even
family. When asked for what their first impression of the place was, most of
them have said that it is homey. They also like how the people of Table Top
manage to always keep the place clean. However, they think that the
arrangement of the tables is a bit messy. One respondent also mentioned that
she would like for Table Top to add backrests to their chairs. Another
respondent said that she would want for Table Top to add back the pictures
of their food products, just like at the old place. Also, they would want for
magazines/newspapers to be available while they wait for their food. One of
the respondents also mentioned she would like more decorations (vases,
flowers, picture frames) in the place.
Customer Service: When asked what they think is the ideal customer service,
most of the respondents answered that it is achieved when staff are friendly,
polite, accommodating, approachable, always smiling, and knowledgeable of
their own product(s). They also want the servers to be efficient, for example,
servers who do not need to be reminded of giving utensils/table napkins.
Also, they think food being served on time and in the right quantity is very
important. Rice meals must also be served hot (right temperature), must have
good quality, and price has to complement the quantity and quality. They all
agree that they must be attended to quickly by the servers and their customer
wants (regarding the product) must be met. Other things they think the staff
should be: courteous, respectful, has good communication skills, excellent
customer relations and attitude; overall, a pleasing personality.
Social Media: Facebook scores highest, Instagram next, then Twitter. A
majority of the respondents use social media from 8 pm to 11 pm. They all
agree that having an appetizing, mouthwatering visual presentation of the
product with nice background graphics is what will make them want to buy
it. Besides a picture of the product, they also want an accurate product
description that will make them know what they are putting in their
13
stomachs. Another thing one of the respondents stressed is the fact that
feedback being commented on the online poster ads (of the rice meals) is
crucial to influence their buying decision. One suggested to advertise
freebies/discounts with the pictures to be posted.
D. Sales Projection
MONTH
JUN
JUL
AUG
SEPT
OCT
NO. OF
SELLING
DAYS
5
26
26
26
14
UNITS TO
BE SOLD
PER DAY
22
22
27
27
32
MONTHLY
VOLUME TO
BE
PRODUCED
110
572
702
702
448
MONTHLY
SALES (PHP)
6050
31460
38610
38610
24640
14
NOV
24
32
DEC
17
37
JAN
24
37
FEB
25
42
TOTAL PROJECTED SALES (Php 55)
Cheesy Sukiyaki
TOTAL
768
629
888
1050
124
144
268
42240
34595
48840
57750
322795
46.27%
53.73%
100.00%
STEAMED CHICKEN RICE

MONTH
NO OF
SELLING
DAYS
UNITS TO
BE SOLD
PER DAY
JUN
5
10
JUL
26
10
AUG
26
12
SEPT
26
12
OCT
14
15
NOV
24
15
DEC
17
17
JAN
24
17
FEB
25
19
MONTHLY
VOLUME TO
BE
PRODUCED
50
260
312
312
210
360
289
408
475
MONTHLY
SALES (PHP)
2750
14300
17160
17160
11550
19800
15895
22440
26125
147180
CHEESY SUKIYAKI
MONTH
NO OF
SELLING
DAYS
UNITS TO
BE SOLD
PER DAY
JUN
5
12
JUL
26
12
AUG
26
15
SEPT
26
15
OCT
14
17
NOV
24
17
DEC
17
20
JAN
24
20
FEB
25
23
MONTHLY
VOLUME TO
BE
PRODUCED
60
312
390
390
238
408
340
480
575
MONTHLY
SALES (PHP)
3300
17160
21450
21450
13090
22440
18700
26400
31625
175615
15
E. Marketing Mix
1. Product
i. Product Positioning: Slow food cooked fast!
Coupled with the warm and cozy ambience of the location, The Grub
Clubs rice meals are perfect for XU students, Shekinah Glory
Academy students, and people around Divisoria and JR Borja Street.
These exotic flavors of Asia are sure to satisfy your taste buds and
give you a pleasing experience without damaging your budget.
ii.
Product Differentiation: Behind every rice meal is a medley of

different flavors and textures that may be simple when individually
eaten, but great when paired all together.
2. Price
Each rice meal will cost for P55 for the reason that prices of our direct and
indirect competitors are around that price range. So in order to compete
with them, we will match our price range accordingly.
3. Place
The place will be located at JR Borja Street, ground floor of Hans Reality
building, just right beside Shekinah Glory Academy. The location is just
approximately two blocks away from Xavier University and is accessible to
different banks and offices. The interior of the store is shown in the picture
below:
16
4. Promotions
Month
Activities
Promotions
Social Media Pages

(Figure 0.1-0.3)
The social media pages are used to follow potential Grub

Scouts who are expected to post photos of their orders,
activities such as contests and promotions and are
anticipated to connect to a wide scope of the companys
target market by posting product information, activities,
contests and discounts.
www.facebook.com/TheGrubClubCDO
www.instagram.com/TheGrubClubCDO
www.twitter.com/TheGrubClubCDO
May
Online Poster Ads
(Figure 1)
Daily Countdowns on
Social Media Pages
(Figure 2)
Jun
Posters
(Figure 3)
Media pages shall contain posters with product photos,

information details, and the following:
Experience the exotic flavors of Asia! Come and visit us at
Table Top located in Hans Reality Building, JR Borja St.!
See you in a few weeks!
This online advertisement will contain company contact

numbers, product offering, site, media pages, and business
location. This is intended for a wider distribution of
business information to consumers especially the students.
www.facebook.com/TheGrubClubCDO
www.twitter.com/TheGrubClubCDO
www.instagram.com/TheGrubClubCDO
Posters will contain textual and graphic designs about the

location, product offering, contact numbers and services
offered.
We are now ready to kick-start your days with delicious
meals! Table Top is open from Mondays to Fridays, 10am
17
until 8 oclock in the afternoon. Visit us at Table Top,

Hans Reality Building, beside Shekinah Glory Academy.
Lets grab some grub!
Online Video Ad
Jul
Business Uniforms
Aug
Design A Cup
Contest
Sep
Implement the
Winning Design from
the Design A Cup
Contest
Implementation of
Special Delivery to
Grub Scouts
Oct
My Best Friend, My
Treat Selfie Contest
(Figure 4)
The video ad shall contain convincing scenes and product

exposure and will be uploaded to the social media accounts.
Uniforms present company branding and distinguish

employees from the others.
The said contest will be open to all Grub Scouts. Grub

Scouts must purchase at least 1 rice meal to be able to
participate in the contest. The winning design will be used
for the packaging of the take-out cups.
Rice meal cups will now have a trademark Grub Club

packaging.
XU Grub Scouts will enjoy a special service of free

delivery within school premises from 11:00am to 1:00pm.
Grub Scouts must order at least 2 rice meals in order to
avail of this special delivery.
Contest intends to convince consumers to take and post

pictures with their best friend online. The contest is also for
wider product recognition.
Anyone can join just by simply uploading their selfie
pictures with their best friend and explaining why he/she
deserves a rice meal. Photos should be posted using the
hashtag TGCBestFriend on our Instagram and Facebook
pages.
18
Halloween social
media pages
decorations/layout
(last 2 weeks of
October only)
Layouts for certain periods shall tap an individuals

excitement and feels for both the season and the product
Contest is for Grub Scouts who takes and posts photos of

their best rice meal shot on Instagram and Facebook.
Nov
Pre-Christmas Best
Photo Contest
Dec
The Grub Clubs Mini

Christmas Concert
Christmas social
media pages
decorations/layout
Tis the season to be Grubby! Get a chance to be our

featured Grub Scout this Christmas season. Simply upload
your best rice meal photos using the hashtag
TGCChristmas. One lucky Grub Scout shall receive a
special Grub Scout a coupon worth 2 rice meals. Its a
merry holiday Asian Fusion treat from The Grub Club!
Selected XU students will be singing all-time favorite

Christmas tunes on one special Friday night.

excitement for both the season and the product.
19
Jan
Feb
New Year Special:

New Me
To start the new year off, The Grub Club will give FREE
rice meals to three lucky Grub Scouts who post the best
New Years resolution on Instagram/Facebook with their
best New Year selfie with the hashtag TGCNewMe.
Valentines Day social

media pages
decorations/layout

excitement for both the season and the product.
Youre my
Valentine Viral Ad
Video ad shall contain product offering, exposure and

layouts intended for the season.
Serenade me Promo
The Grub Ladies will serenade couples* (who order a rice

meal) a love song of their choice.
*only upon request
Mar
Graduation social
media pages
decorations/layout
Success & Summer

Promotional Contest

excitement and feels for both the season and the product.
10 lucky Grub Scouts will be given the chance to win a

special freebie (The Grub Club keychain) as a farewell gift.
All they have to do is check underneath their bowls to see
whether there is a surprise success quote hiding.
E. Marketing Expenses
Month
Marketing
Strategies
Materials/
Unit
Equipment
Quantity
Cost
Total
Amount
Total
Cost
20
MAY
Social Media
Pages
Daily
Countdowns on
Social Media
Pages
Posters
JUN
Online Video
Ad
JUL
AUG
SEP
Business
Uniform
Design A Cup
Contest
Implement the
Winning Design
from the
Design A Cup
Contest
Implementation
of Special
Delivery to
Grub Scouts
Internet
Half
Hour
Internet
15 Mins
14
70
Photo Paper
Pack
40
80
Thumbtacks
Box
25
25
Printing
Sheet
10
10
100
Rice Meal
Serving
55
110
Internet
Half
Hour
Shirt
Pieces
150
1050
Printing
Pieces
50
350
Internet
Half
Hour
Bond Paper
Pieces
50
3.87
193.5
Internet
Half
Hour
20
Takeout Boxes
Pieces
200
14
2800
75
320
1405
213.5
2800
N/A
21
OCT
NOV
DEC
JAN
Halloween
Decorations
Cartolina
Cotton
Sheets
Pack
3
2
8
30
24
60
My Best Friend,
My Treat Selfie
Contest
Free Rice Meals
Serving
55
55
Internet
Half hour
25
Pre-Christmas
Best Photo
Contest
Free Rice Meal
Serving
55
110
Internet
15
minutes
20
100
The Grub Clubs

Mini Christmas
Concert
Singers Fee
Pieces
55
165
Internet
Half Hour
10
50
New Year
Special: New
Me
Free Rice Meals
Serving
55
165
Internet
Half Hour
Rice Meal
Serving
55
55
N/A
N/A
N/A
N/
A
N/A
Youre my
Valentine Viral
Ad
210
215
FEB
170
65
Serenade me
Promo
MAR
164
Success &
Summer
Promotional
Contest
Internet
Half Hour
10
Bond Paper
Pieces
3.8
7
7.74
35
350
Keychains
Pieces
10
357.74
TOTAL MARKETING EXPENSE

P 5,995.24
22
PRODUCTION
PLAN
A. Production/ Operations Process

Procedure
1
Ingredients/
Materials
a.
Cook rice
Rice
b.
Cook sukiyaki
c.
Cook egg
Sukiyaki cuts,
oil
Egg, salt
Mix cheese sauce
Transfer rice,
meat and egg to
container
Pour cheese,
drizzle Knorr
sauce and place
utensils
Cheesy Sukiyaki
Equipment/
Utensils/
Tools
Rice cooker
Labor
Cook
Cook
Cheez Whiz,
mayonnaise
Cooked rice,
bacon, egg
Induction cooker,
tongs
Induction cooker, flat
spatula
Mixing spoons, bowl,
ketchup bottle
Bowl, tongs, flat
spatula, rice paddle
Mixed cheese
sauce, Knorr
Ketchup bottle, spoon

and fork
Duration
2 min
Cook
Mixer
1.5 min
Assemb
ler/Mix
er
.5 min
Assemb
ler
.4 min
TOTAL
4.4 min

Procedure
1
Ingredients/
Materials
Cook rice
Rice
a.
Rice, chicken
stock
Make chicken
stock and mix
with rice
b. Chop onion &
garlic
c. Heat pan; fry
onion & garlic
d. Peel the preboiled egg
Add and cook chicken,
sauce, and egg
Assemble chicken and

rice in the bowl
Garlic, onion
Onion, garlic, oil
Egg
Chicken, oyster
sauce, salt,
pepper, egg,
cornstarch
mixture
Chicken, rice, egg,
bowl, spoon, fork
Equipment/
Utensils/
Tools
Rice cooker
Labor
Duration
Big saucer,
spoon,
measuring cups
Knife, chopping
board
Cooking pan,
flat spatula,
Hands
Cook
Cook
.25 min
Cooking pan,
flat spatula
Cook
3.1 min
Rice paddle,
measuring cup
Assembler
1.4 min
TOTAL
8.4 min
Cook
3.6 min
Cook
Cook
22
B. Production Schedule
MONTH
NO. OF
SELLING
DAYS
UNITS TO BE
SOLD PER
DAY
JUN
5
22
JUL
26
22
AUG
26
27
SEPT
26
27
OCT
14
32
NOV
24
32
DEC
17
37
JAN
24
37
FEB
25
42
Cheesy Sukiyaki
TOTAL
MONTHLY
VOUME TO
BE
PRODUCED
110
572
702
702
448
768
629
888
1050
124
144
268
MONTHLY
SALES (PHP)
6050
31460
38610
38610
24640
42240
34595
48840
57750
322795
46.27%
53.73%
100.00%

MONTH
NO OF
SELLING
DAYS
UNITS TO BE
SOLD PER
DAY
JUN
5
10
JUL
26
10
AUG
26
12
SEPT
26
12
OCT
14
15
NOV
24
15
DEC
17
17
JAN
24
17
FEB
25
19
TOTAL PROJECTED SALES (Php)
MONTHLY
VOLUME TO
BE
PRODUCED
50
260
312
312
210
360
289
408
475
MONTHLY
SALES (PHP)
2750
14300
17160
17160
11550
19800
15895
22440
26125
147180
CHEESY SUKIYAKI
MONTH
JUN
JUL
NO OF
SELLING
DAYS
5
26
UNITS TO BE
SOLD PER
DAY
12
12
MONTHLY
VOLUME TO
BE
PRODUCED
60
312
MONTHLY
SALES (PHP)
3300
17160
23
AUG
26
15
SEPT
26
15
OCT
14
17
NOV
24
17
DEC
17
20
JAN
24
20
FEB
25
23
TOTAL PROJECTED SALES (Php)
390
390
238
408
340
480
575
21450
21450
13090
22440
18700
26400
31625
175615
C. Labor Requirements
1
POSITION
Cook
Mixer
Assembler
RESPONSIBILITIES
In charge of cooking the
rice
Cooks the viand
Cooks the eggs
In charge of mixing the
cheese sauce or
marinating the pork
In charge of putting the
topping, egg, and rice
together in a bowl
QUALIFICATIONS
Has skill of correct timing
in cooking; knows how to
multi-task
Knows the right taste for
the cheese sauce and
marinade
Has skill in plating the
different food
components together
pleasantly
D. Machinery/Equipment Requirements
EQUIPMENT/UTENSILS/TOOLS
Rice Cooker
Induction Cooker
Tongs
Flat Spatula
USES
Used for cooking rice.
Used for cooking egg
and bacon/sukiyaki
cuts.
Used to grip and lift
egg and
bacon/sukiyaki cuts.
Used to flip or lift fried
egg.
Mixing Spoons
Used for mixing cheez

whiz and mayonnaise.
Mixing Bowl
Used for mixing cheez

whiz and mayonnaise.
Ketchup Bottle
Used to store and

squeeze out sauce.
DESCRIPTION
Dowell
Dowell
Generic brand;
available in
Gaisano
Generic brand;
available in
Gaisano
Generic brand;
available in
Gaisano
Plastic deep bowl
and Generic
brand; available
in Gaisano
Transparent and
100 ml in size
24
Rice Cup
Used for holding an

individual serving of
rice meals
Spoon and Fork
Used for eating.
Rice Paddle
Used to stir and serve

rice.
Small square
plastic deep bowl
available in
Ororama
Metal and
generic brand;
available in
Ororama
Metal and
generic brand;
available in
Ororama
E. Raw Materials Equipment

Cheesy Sukiyaki
INGREDIENTS/
MATERIALS
Rice
Pork Sukiyaki cuts
Salt
Oil
Egg
Cheese
Mayonnaise
Knorr
USES
DESCRIPTION
Used as the base to have a

balanced taste.
Used to have a sweet and
meaty taste and at the
same time adds texture to
the product.
Used to add flavor to the
egg
To lubricate the pan and
prevent the food form
burnig
Used to retain the
traditional mark of silog
meals and to add a rich
and buttery silkiness to
the product.
Used to add a unique
factor to the product and
for it to have a creamy
taste.
It is mixed together with
the cheese.
It is used as the final
touch of the product to
give a savory taste
1 cup of Young Master

Rice
1 strip of pork sukiyaki
cuts
1/16 tsp of Fidel Iodized
Salt
2 tbsp of Frito Plus Palm
Oil
1 Gama Farm Egg
1 tbsp of Cheez Whiz
1 tbsp of Ladys Choice

Mayonnaise
tsp of Knorr Liquid
Seasoning
25

INGREDIENTS/
MATERIALS
Rice
Chicken
Salt
Oil
Cornstarch
Osyter sauce
Garlic
Onion
Knorr cubes
Pepper
Egg
USES
DESCRIPTION
Used as the base of

Bacsilog to have a
balanced taste.
Used to have a sweet and
meaty taste and at the
same time adds texture to
the product.
egg
To lubricate the pan and
prevent the food form
burnig
Used as a thickener for
sauce
To add flavor to the sauce
1 cup of Young Master

Rice

meal
meal
Used for the chicken stock
meal
Used to retain the
traditional mark of silog
meals and to add a rich
and buttery silkiness to
the product.
1 strip of CDO Bacon

(Regular)
1/16 tsp of Fidel Iodized
Salt
2 tbsp of Frito Plus Palm
Oil
tsp of Queen cornstarch
2 tbsp of Mama Sitas
oyster sauce
7.1g of garlic
2.4g of onion
1 cube of Chicken cubes
1/ 4 tsp of ground pepper
1 Gama Farm Egg
26
F. Factory/Plant Location
The plant is located in Hans Realty Bldg., JR Borja Street, Cagayan de Oro,
Misamis Oriental
27
G. Plant Layout
The plant is designed in an island style configuration, which means that the
cooking equipment is in the middle with the food preparation. Storage and kitchento-server transition areas are on the outer walls. It is designed like this to achieve
efficiency and comfort for the workers. The long table in the middle is where food
preparation will take place. The refrigerator is where all the materials that need to
be kept cold or frozen will be stored; the cabinet next to it is where the utensils and
kitchen materials will be stored. The counter at the left hand side is where the
product will be picked up for serving.
28
H. Waste Disposal System

The company will follow the proper segregation of waste management by
separating biodegradable from non-biodegradable items; the company will have
separate bins for each category. Other non-biodegradable items such as plastic
bottles and glass bottles that will no longer be of use will be immediately re-sold to
plastic and glass bottles buyers. Grocery cellophanes will be recycled. For the
production process, opening of plastic containers of the ingredients will be done
away form the cooking area so as to avoid accidents of mixing parts of the plastic
to the food. All utensils, dishes, and materials used will be washed immediately so
as to promote a hygienic environment. Cleanliness of the tables, chairs, and floor
will be checked from time to time. Wiping of the tables and chairs, dusting of the
floor and countertop will be done frequently by the assigned member. Unfinished
meals will be disposed immediately as well.
I. Quality Control System
PROCESS (Cheesy Sukiyaki)
PROCEDURE
ACCEPT
If rice is cooked
Wash and then cook rice
perfectly
If pork is light brown
Cook sukiyaki
and juicy
Cook egg
If cooked properly
If cheese sauce is not
Mix cheese sauce
spoiled
Transfer rice, meat and egg to If all the components
container
are properly placed
Pour cheese, drizzle Knorr
sauce and place utensils
N/A
REJECT
If rice is spoiled
If pork is undercooked
if undercooked
if cheese sauce is
clumpy and spoiled
If there is a component
that is spoiled
N/A
PROCESS (Steamed Chicken Rice)

PROCEDURE
ACCEPT
REJECT
If rice is cooked
Cook rice
perfectly
If rice is spoiled
If onion/garlic are
Chop onion and garlic
If onion/garlic are fresh rotten
Peel the pre-boiled egg
If egg is fresh
If egg is rotten
Add and cook chicken, sauce,
If texture is firm and if
Has discoloration and
and egg
chicken meat is fresh
abnormal odor
Assemble chicken and rice in
N/A
N/A
the bowl
29
MATERIAL
Rice
Water
Pork Sukiyaki
Salt
Egg
Oil
Cheese Sauce
Mayonnaise
Soy Sauce
MATERIAL
Rice
Water
Bacon
Salt
Pepper
Oil
Egg
Onion
Garlic
Cheese Sauce
Cornstarch
Oyster sauce
Mayonnaise
Soy Sauce
RAW MATERIALS (Cheesy Sukiyaki)

ACCEPT
If bought from a good market
If purified or filtered
If fresh
N/A
If fresh
N/A
If Cheese Whiz
If not rotten
If brand is Knorr Seasoning
REJECT
If spoiled
If not purified or
filtered
If not fresh
N/A
If rotten and/or
cracked
N/A
If spoiled
If spoiled
If not Knorr
RAW MATERIALS (Steamed Chicken Rice)

ACCEPT
REJECT
If bought from a good market
If spoiled
If not purified or
If purified or filtered
filtered
If fresh
If not fresh
N/A
N/A
N/A
N/A
N/A
N/A
If rotten and/or
If fresh
cracked
If fresh
If rotten
If fresh
If rotten
If Cheese Whiz
If spoiled
If it contains bugs
If it does not contain bugs
and has odor
If expired
If not expired
If not rotten
If spoiled
If brand is Knorr Seasoning
If not Knorr
MACHINERY AND EQUIPMENT

EQUIPMENT/UTENSILS/TOOLS
ACCEPT
Rice Cooker
If fully functional
Induction Cooker
If fully functional
Tongs
If there is no rust
Flat Spatula
If there is no rust
Mixing Spoons
If there is no rust
Mixing Bowl
If there are no cracks
REJECT
If defected
If defected
If there is rust
If there is rust
If there is rust
If there are cracks
30
Condiment Bottle
Rice Cup
Spoon and Fork
Rice Paddle

If there is no rust
If sturdy
If there are cracks

If there are cracks
If there is rust
If flimsy
J. Production Cost
1. Production Cost per Unit
31
32
2. Total Production Cost per Year

JUN
2,224.
2
430
Direct
Materials
Direct
Labor
Factory
65.42
Overhead
Total Cost of 2,719.
Goods
62
Manufactured
65.42
OVER-ALL PRODUCTION COST

AUG
SEP
OCT
NOV
14,14 14,14 9,100. 15,60
7.64
7.60
56
0.96
2,726. 2,726. 1,767. 3,030
10
10
50
65.42 65.42 65.42 65.42
DEC
JAN
FEB
12,73 17,98 21,21
8.78
4.16
6
2,466. 3,482. 4,098.
70
40
75
65.42 65.42 65.42
13,86
7.26
16,93
9.16
15,27
0.90
JUL
11,56
5.84
2,236
16,93
9.16
10,933
.48
21,53
1.98
25,38
0.17
TOTAL PRODUCTION COST
142,2
78.08
CHEESY SUKIYAKI
JUN
JUL
AUG
SEP
OCT
1,033. 5,372. 6,715. 6,715. 4,098.
20
64
80
80
36
165
858 1,072. 1,072. 654.50
50
50
35.68 35.68 36.34 36.34 34.75
Direct
Materials
Direct
Labor
Factory
Overhead
Total Cost of 1,233. 6,266. 7,814. 7,824.
Goods
88
32
21
64
Manufactured
NOV
7,025.
76
1,122
DEC
5,854.
80
935
JAN
8265.
60
1,320
34.75
35.36
35.36
FEB
9,901.
50
1,581.
25
35.82
8,182.
51
6,825. 9,620.
16
96
11,51
8.59
64,08
4.31
4,787.
61

JUL
AUG
SEP
OCT
6,193. 7,431. 7,431. 5,002.
20
84
84
20
1,378 1,653. 1,653. 1,113
60
60
29.73 29.07 29.07 30.66
JUN
Direct
1,191
Materials
Direct
265
Labor
Factory
29.73
Overhead
Total Cost of 1,485. 7,600. 9,114. 9,114.
Goods
73
93
51
51
Manufactured
18,69
6.38
6,145.
86
NOV
8,575.
20
1,908
30.66
DEC
JAN
FEB
6,883. 9,718. 11,31
98
56
4.50
1,531. 2,162. 2,517.
70
40
50
30.06 30.06 29.59
10,51
3.86
8,445.
74
11,91
1.02
13,86
1.59
78,19
3.77
33
ORGANIZATIONAL
PLAN
A. Legal Form of Business

The business will be registered as a sole proprietorship business under the name
of our general manager, Elloise Frances G. Chiong. The nature of the business is
food service. It is engaged in the industry of food.
B. Organizational Structure
Frances Chiong
General Manager
Karen
Velasco
Finance
Manager
Kimiko Tan
Marketing
Manager
Joy Japon
Production
Manager
Stanford Siy
Purchasing
Manager
Brittany Ang
Sales
Manager
Kristine
Ecuacion
Cash
Custodian
C. List of Officers
1.
POSITION
General Manager
2.
Finance Manager
RESPONSIBILITIES
In charge of overseeing each
task, making sure that
everyone is working well
together and everything is
being carried out, and
making sure the company is
on the right path
In charge of handling the
overall finances and
projecting future costs,
expenses, and profit
QUALIFICATIONS
Strong leader, knows how
to delegate tasks
efficiently, knows how to
interact with subordinates,
knows how to work well
under pressure, makes
quick decisions
Meticulous when it comes
to finances, analytical,
systematic, aware of the
changing market
34
3.
4.
5.
6.
7.
In charge of marketing the

product effectively and
putting together smart
marketing promotions that
will surely entice
Creative, innovative,
sensitive to customer
wants and needs, well
informed of the demands of
the market
In charge of recording the

supplies, making sure that
ingredients are fresh and
products are being prepared
correctly and efficiently
Knows a great deal of how

the product should be like,
has great skill in
estimating, knows how to
time and plan for the
future
In charge of searching for the

best ingredients with the
highest quality and most
affordable prices,
maintaining good
relationships with
supplier(s), canvassing and
bargaining to get the best
deals
Has several connections,

has skill in bargaining,
understands the financial
side of the company to be
able to know the
maximum/minimum
amounts for spending
Sales Manager
In charge of writing down the

daily sales and corresponding
comments/suggestions and
entertaining and making
customers feel welcome
Pays attention to detail,

observant, friendly,
easygoing, good at looking
for opportunities to sell,
develops trust with
customers
Cash Custodian
In charge of counting and

keeping the cash at the end of
the day, handling the
cashflow of the company,
accounting for the cash
Careful and precise when it

comes to handling money,
responsible and reliable,
well-organized, meticulous
Marketing Manager
Production Manager
Purchasing Manager
D. Office Equipment/Materials/Tools
EQUIPMENT/
MATERIALS/
TOOLS
Pens
Pen refills
USES
Used for writing
Used for refilling used up pens
DESCRIPTION
Black and red BestBuy pens
Black and red BestBuy
refills
35
Log book
Calculator
Used for recording

Used for solving financial matters
Pen holder
Bond paper
Tape
Calendar
Staples
Writing pad
Tissue
Used for keeping pens in place

Used for writing
Used to hold things together
Used to keep track of dates
Used as bullets for the stapler
Used to write reminders, etc.
Used for wiping dirt, etc.
Advance (500p)
Casio semi-desktop
calculator
Japan Home
Paper One
3M
National Bookstore
Deli
National Bookstore
Cheers Pull-ups
E. Administrative Expenses
MONTH
JUN
JUL
AUG
SEP
OCT
MATERIALS/
EQUIPMENT/
LABOR
Pens
Log book
Calculator
Calendar
Rent Expense
Emergency Fund
Staples
Bond paper
Writing pad
Utility Expense
Salaries Expense
Rent Expense
Emergency Fund
Tissue
Salaries Expense
Utility Expense
Rent Expense
Emergency Fund
Pen refills
Utility Expense
Salaries Expense
Rent Expense
Emergency Fund
Utility Expense
Salaries Expense
Rent Expense
Emergency Fund
Staples
Salaries Expense
UNIT
Piece
Piece
Piece
Piece
Monthly
Monthly
Box
Ream
Pack
Monthly
Monthly
Monthly
Monthly
Pack
Monthly
Monthly
Monthly
Monthly
Pieces
Monthly
Monthly
Monthly
Monthly
Monthly
Monthly
Monthly
Monthly
Box
Monthly
QTY.
3
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
PRICE
6
56.75
118
16
5500
500
6.50
158
22.50
100
200
5500
500
27.25
1040
100
5500
500
6
100
100
5500
500
100
100
5500
500
6.50
100
TOTAL
COST
18
56.75
118
16
5500
500
6.50
158
22.50
500
200
5500
500
54.50
1040
2600
5500
500
12
2600
1040
5500
500
2600
1040
5500
500
6.50
1040
TOTAL
MONTHLY
EXPENSE
7,095.75
9,694.50
9,652
9,640
8,446.50
36
Utility Expense
Monthly
Rent Expense
Monthly
Emergency Fund
Monthly
NOV
Tissue
Pack
Writing pad
Pack
Salaries Expense
Monthly
Utility Expense
Monthly
Rent Expense
Monthly
DEC
Emergency Fund
Monthly
Utility Expense
Monthly
Salaries Expense
Monthly
Rent Expense
Monthly
JAN
Emergency Fund
Monthly
Utility Expense
Monthly
Salaries Expense
Monthly
Rent Expense
Monthly
FEB
Emergency Fund
Monthly
Salaries Expense
Monthly
Utility Expense
Monthly
TOTAL ADMINISTRATIVE EXPENSE
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
100
5500
500
27.25
22.50
1040
100
5500
500
100
1040
5500
500
100
1040
5500
500
1040
100
1400
5500
500
54.50
22.50
1040
2400
5500
500
1700
1040
5500
500
2400
1040
5500
500
1040
2500
9,517
8,740
9,440
9,540
81,765.75
F. Company Policies
Employees are not allowed to disclose information that are financial, operational,
and legal in nature.
Employees are required to wear proper attire (hairnet and apron) when inside the
kitchen.
Late arrival or early leave for an employee will result in salary deduction based on
their time in or time out accordingly.
Employees are only allowed 5 absences per month. Special cases will be
considered if necessary.
Borrowing of money from the company for employees personal consumption is
not allowed at all cost.
In the case of non-availability of pork sukiyaki cuts, the group will purchase pork
belly instead as a substitute.
37
In the case of a death or termination of any one of the members, the remaining
members of the company will purchase the shares of the deceased or terminated
member.
Inappropriate and questionable behavior of the management and employees will
not be tolerated and will lead to suspension and/or termination depending on the
degree of behavior.
At the end of the school year, when the feasibility study comes to a close, a
contract will be made and given to each part owner, stating the options whether to
leave the company or to continue with it.
In the case of a voluntary exit for part owners, a letter of resignation is required 1
month prior to the date of exit. This letter of resignation will be submitted to the
general manager, Frances Chiong, for reviewing and confirmation.
Failure to comply with the company policies will result to sanctions to be decided
by the part owners.
38
FINANCIAL
PLAN
A. Total Project Cost

Pre-operating Expenses
Supplies
Permits and Clearances
May Marketing
2,007.00
2,000.00
75.00
4,082.00
Marketing Expense (first 2 months) (7)

Production Expense (first 2 months) (1)
Administrative Expense (first 2
months) (8)
Purchase cost of equipment (2)
1,725.00
16,586.87
TOTAL Project Cost
42,539.12
16,790.25
3,355.00
*Refer to the Notes to Financial Statements for the computations

B. Sources of Financing
The sources of funds for all expenses incurred by "The Grub Club" will be from
personal contribution that is divided equally among the seven business
members. The members will continue to shoulder the needed expenses until the
business is able to sustain itself. Each member of "The Grub Club" will be
required a capital of PHP 6,077.02 for a total capital of PHP 42,539.12.
Php 6077.02
Php 6077.02
Php 6077.02
Php 6077.02
Php 6077.02
Tan, Kimiko C.
Php 6077.02
Php 6077.02
39
Net Cash Flow
Total Cash Outflow
Induction Cooker
Rice Cooker and Rice

Paddle
Pre-operating Expense (5)
Administrative Expense
(8)
Marketing Expense (7)
Direct Labor
Cheesy Sukiyaki
Steamed Chicken
Rice
Purchases:
TOTAL Cash Inflow
Add: Cash Sales
Beginning Balance
31,082.17
17,506.95
2,500.00
855.00
4,082.00
7,095.75
320.00
37,640.83
24,901.34
9.694.50
1,405.00
2,236.00
6,193.20
1,191.00
430.00
5,372.64
11,565.84
62,542.17
31,460.00
31,082.17
July
1,033.20
2,224.20
48,589.12
6,050.00
42,539.12
June
49,511.59
26,739.24
9,652.00
213.50
2,726.10
7,431.84
6,715.80
14,147.64
76,250.83
38,610.00
37,640.83
August
58,807.85
29,313.74
9,640.00
2,800.00
2,726.10
7,431.84
6,715.80
14,147.64
88,121.59
38,610.00
49,511.59
September
63,969.29
19,478.56
8,446.50
164.00
1,767.50
5,002.20
4,098.36
9,100.56
83,447.85
24,640.00
58,807.85
October
THE GRUB CLUB

Projected Cash Flow Statement
For the nine-month period ended February, 2017
77,851.33
28,357.96
9,517.00
210.00
3,030.00
8,575.20
7,025.76
15,600.96
106,209.29
42,240.00
63,969.29
November
88,285.85
24,160.48
8,740.00
215.00
2,466.70
6,883.98
5,854.80
12,738.78
112,446.33
34,595.00
77,851.33
December
106,049.29
31,076.56
9,440.00
170.00
3,482.40
9,718.56
8,265.60
17,984.16
137,125.85
48,840.00
88,285.85
January
128,879.54
34,919.75
9,540.00
65.00
4,098.75
11,314.50
9,901.50
21,216.00
163,799.29
57,750.00
106,049.29
February
C. Projected Financial Statements
40
41
42
D. Profitability Indices
1. Return on Investment
Month
Net
Income/Loss
-8,167.37
June
Capital
Return on
Investment
42,539.12
-19%
6,493.24
42,539.12
15%
11,805.34
42,539.12
28%
September
9,230.84
42,539.12
22%
October
5,096.02
42,539.12
12%
November
13,816.62
42,539.12
32%
December
10,369.10
42,539.12
24%
January
17,698.02
42,539.12
42%
February
22,764.83
42,539.12
54%
July
August
Total
89,106.67
42,539.12
2. Break Even Point in Sales and Volume

BEP in Units
MONTH
Cheesy Sukiyaki
Steamed Chicken
Rice
JUNE
187
253
JULY
187
253
AUGUST
187
253
SEPTEMBER
187
253
OCTOBER
187
253
NOVEMBER
187
253
DECEMBER
187
253
JANUARY
187
253
FEBRUARY
187
253
209%
TOTAL
439
439
439
439
439
439
439
439
439
43
Cheesy Sukiyaki
10,268.34
10,268.34
10,268.34
10,268.34
10,268.34
10,268.34
10,268.34
10,268.34
10,268.34
E.
i.
ii.
iii.
iv.
v.
vi.
vii.
viii.
ix.
x.
xi.
xii.
xiii.
xiv.
xv.
xvi.
xvii.
BEP in SALES
13,898.76
13,898.76
13,898.76
13,898.76
13,898.76
13,898.76
13,898.76
13,898.76
13,898.76
TOTAL
24,167.10
24,167.10
24,167.10
24,167.10
24,167.10
24,167.10
24,167.10
24,167.10
24,167.10
List of Assumptions
All of the sales are purchased on cash basis.
Revenue is recognized after cash is received.
Expense is recognized after cash is paid.
Factory overhead is composed of the indirect materials, which are the rice
cooker and induction cooker.
Rent, Utilities and Salary expenses are included under Administrative
expense.
Rent expense is charged under administrative expense and is a premium
because the said place is fully furnished.
The number of groups operating in said place divides rent and utility
expenses.
Rent and salary expense are less on the first month due to only 5 operating
days, but are fixed the rest of the months.
All finished goods during the month will be sold.
Purchasing raw materials will be done every two weeks.
Other kitchen tools that do not have significant costs will be under the
account title, supplies and be part of pre- operating expense.
Equipment such as freezer and generator will be considered as rent expense
Emergency fund includes transportation expense and is a contingency for
shortages.
All sales and expense will be based on the daily demand computed.
The initial investment will be P42,539.12 to compensate for the loss and to
have enough funds to continue the operation in the month of July.
Marketing expense is on a per month basis for 9 months starting from June
to February.
44
xviii.
xix.
xx.
xxi.
Production expense is on a per month basis for 9 months starting from June
to February.
Product development cost of P800 is sponsored and thus not included.
Purchase cost of equipment includes rice cooker and induction cooker.
Equipment (rice cooker and induction cooker) is depreciated using straightline method.
45
F. Schedules/Notes to Financial Statements

1. Projected Cost of Goods Sold
CHEESY SUKIYAKI
JUN
JUL AUG
SEP
OCT
Direct
103 5372. 6715. 6715. 409
Materials 3.20
64
80
80 8.36
Direct
165. 858.0 1072. 1072. 654.
Labor
00
0
50
50
50
Factory
34.75
35.6
Overhead
8 35.68 36.34 36.34
TOTAL
1233. 6266.3 7824.6 7824.6 4787.
COGS
4
88
2
4
61
NOV DEC
7025. 5854.
76
80
1122. 935.0
00
0
34.75 35.36 35.36 35.82

8182.5 6825.1 9620.9 11518. 64,08
1
6
6
57 4.31

AUG
JUN
JUL
SEP
Direct
Materials
Direct
Labor
119
1.00
265.
00
6193.
20
1378.
00
7431.
84
1653.
60
7431.
84
1653.
60
Factory
Overhead
TOTAL
COGS
9.73
29.73
29.07
29.07 30.66
30.66 30.06
148
5.73
7600 9114.5
.93
1
9114.
51
1051
3.86
OCT
500
2.20
111
3.00
614
5.86
JAN
FEB
8265. 9901.
60
50
1320. 1581.
00
25
NOV
DEC
JAN
FEB
8575.
20
1908.
00
6883.
98
1531.
70
9718.
56
2162.
40
1131
4.50
2517.
50
30.06
29.59
8445 11911.
.74
02
1386 7,819
1.59 3.77
OVER-ALL
Direct
Materials
Direct
Labor
Factory
Overhead
TOTAL
COGS
JUN JUL AUG SEP

OCT NOV DEC
JAN
FEB
2224 11565 14147 14147 9100. 15600 12738 17984 21216
.20
.84
.64
.64
56
.96
.78
.16
.00
430. 2236. 2726. 2726. 1767. 3030. 2466. 3482. 4098.
00
00
10
10
50
00
70
40
75
65.4
65.42 65.42 65.42 65.42 65.42 65.42 65.42 65.42
2
2719 13867 16939 16939 10933 18696 15270 21513 25380
.62
.26
.16
.16
.48
.38
.90
.98
.17
14,227
8.08
46
2. Depreciation Schedule
Equipment
Price
(php)
JUN
JUL
AUG
SEP
OCT
NOV
DEC
JAN
FEB
Rice Cooker (3
yrs)
855
23.75
23.75
23.75
23.75
23.75
23.75
23.75
23.75
23.75
Induction
Cooker (5 yrs)
2,500
41.67
41.67
41.67
41.67
41.67
41.67
41.67
41.67
41.67
65.42
65.42 65.42 65.42 65.42 65.42 65.42 65.42 65.42
TOTAL
3. Rent Expense
Lease
4000
Freezer
500
Generator
500
Fuel
500
Total
5500
4. Utility Expense
Electricity
60
Water
40
Total
100
5. Pre-operating Expenses
Supplies
Permits and
Clearances
May Marketing
2007
Total
4082
2000
75
47
6. Supplies Expense
Mixing Spoons
Tongs
Bowl
Flat Spatula
Ketchup Bottle
Plastic Bowls
Spoon and fork
7. Marketing Expense
June
July
August
September
October
November
December
January
February
Total
Price
116
83
104
79
27.5
29.75
23.5
Qty
1.
1
1
1
1
30
30
TOTAL
116.00
83.00
104.00
79.00
27.50
892.50
705.00
2007.00
Php 320
1405
213.50
2800
164
210
215
170
65
Php 5562.50
8. Administrative Expense
June
July
August
September
October
November
December
January
February
Total
Php 7095.75
9694.50
9652
9640
8446.50
9517
8740
9440
9540
Php 81,765.75
48
APPENDICES
A. Resume
BRITTANY NAOMI A. ANG

Permanent Address: ATCO Compound, J. Pacana St., Puntod,
Cagayan de Oro City
Cellphone Number: 0917-897-8177
Email Address: abrittanynaomi@yahoo.co.uk
Personal Profile
Date of Birth: October 28, 1997

Age: 18
Place of Birth: Quezon City, Philippines
Height: 53
Weight: 65 kilos
Work Experience
Artistic Linen Inc.

Internship
319 5th Ave. New York, NY, 10016
June October 2014
Alien Devices
Assistant
Capt. Vicente Roa St., Cagayan de Oro City, 9000
October 2013
Education
Xavier University Ateneo de Cagayan

Bachelor of Science in Business Administration
Major in Financial Management
Corrales Avenue, Cagayan de Oro City, 9000
June 2013 Present
Oro Christian Grace School
Secondary Eduation
Macasandig, Cagayan de Oro
2010 - 2013
Shekinah Glory Christian Academy
Primary Education
JR Borja St., Corrales Ave, Cagayan de Oro
2003-2010
Seminars & Workshops

Affiliations
Consumer Rights & Responsibilities in the

context of ASEAN integration
February 2015
Xavier University Junior Financial Executives
Member
SY 2015 2016
Skills
Fluent in English and Filipino with basic

knowledge in Mandarin
Proficient in the A2000 Accounting Software
Character Reference
Pastor Grace To Pork

Principal, Oro Christian Grace School
0939-932-0474
Ceith Villanueva Cilocilo
Guidance Councilor, Oro Christian Grace School
0939-932-0474
ELLOISE FRANCES G. CHIONG

Permanent Address: Mindanao Ace Marketing, Osmena
St., Cagayan de Oro City
Email Address: chiongfrances@gmail.com
Personal Profile
Work Experience
Education
Date of Birth: September 17, 1996

Age: 19
Place of Birth: Cagayan de Oro, Philippines
Height: 51
Weight: 52 kilos
N/A
Major in Marketing Management
June 2013 Present
The Abbas Orchard School
Secondary Eduation
Baungon, Bukidnon
March 2012
Primary Education
Alwana Village, Cugman, Cagayan de Oro
March 2012
Le Maste Congress
Limketkai Atrium
August 16 17, 2014
Affiliations
The Crusader Yearbook

Copywriter
SY 2015 2016
SBM Student Council
Member
SY 2015 2016
Skills
Time management, relationship-building, able to

produce great marketing output, able to take
initiative, satisfactory communication skills,
possesses positive attitude
Character Reference
Jennifer Pajaron
High School Advisor, The Abbas Orchard School
0917-7922-157
Christopher Barrameda
Director, The Abbas Orchard School
0917-7922-157
KRISTINE ROSE A. ECUACION

Permanent Address: 185 Blas Street, Apovel Subdivision,
Bulua, Cagayan de Oro City
Email Address: Kristine_ecuacion12@yahoo.com
Personal Profile
Work Experience
Education
Date of Birth: October 7, 1995

Age: 20
Height: 5
Weight: 47 kilos
N/A
Major in Business Economics and Financial
Management
June 2012 Present
St. Marys Academy of Carmen
Secondary Eduation
Carmen, Cagayan de Oro City
March 2012
Bulua Central School
Primary Education
Bulua, Cagayan de Oro City
March 2008
Philippine Capital Markets Investment

Conference
Limketkai Luxe Hotel, Cagayan de Oro City
June 25, 2015
Department of Energy Seminar
Little Theater, Ateneo de Cagayan
October 1, 2015
Affiliations
Skills
Character Reference
ABECS (Alliance of Business Economics

Students)
Director for Events
2015-2016
Word Processing, adaptability, strong work
ethic, time management, critical thinking,
handling pressure and communication skills.
Malou B. Cagalitan
High School Advisor, St. Marys Academy of
Carmen
0915-7121-622
Aristotle Maniquez
History Teacher, Ateneo de Cagayan
0922-8524-531
JOY ALFAITH A. JAPON

Permanent Address: Bagong Oroquieta, Guipos, Zamboanga
del Sur
Email Address: joyalfaithj@gmail.com
Personal Profile
Work Experience
Education
Date of Birth: August 26, 1996

Age: 19
Place of Birth: Guipos, Zamboanga del Sur
Height: 52
Weight: 45 kilos
N/A
Major in Financial Management
June 2013 Present
Guipos National High School
Secondary Eduation
Poblacion, Guipos, Zamboanga del Sur
March 2013
Bagong Oroquieta Elementary School
Primary Education
Bagong Oroquieta, Guipos, Zamboanga del Sur
March 2009
Stock it up! Seminar by PSE

AVR 1 XU Old Library
June 21, 2015
Le Maste Congress
Limketkai Atrium
August 16 17, 2014
Affiliations
Xavier University Scholars Guild

Member
SY 2015 2016
Junior Financial Executives

Member
SY 2015 - 2016
Skills
Basic computer skills; able to speak and write in

Visayan, Filipino and English; leadership,
communication and public speaking skills; has a
good background in basic accounting and
financial statement preparation and analysis
Character Reference
Dr. Joselyn P. Valdez

School Principal, Guipos National High School
0907-717-1466
STANFORD MICHAEL A. SIY

Permanent Address: 2601 Xavier Estates, Cagayan de
Oro
Cellphone Number: 09778101569
Email Address: stanford_siy2002@yahoo.com
Personal Profile
Work Experience
Education

Age: 19
Height: 59
Weight: 74 kilos
N/A
June 2013 Present
Secondary Eduation
Baungon, Bukidnon
March 2012
PMCI
Primary Education
Pagadian City
March 2009
Le Maste Congress
Limketkai Atrium
August 16 17, 2014
Skills
Passionate, team player, self-motivated, flexible,

critical thinker, possesses positive attitude,
honest, dedicated, confident
Character Reference
Jennifer Pajaron
0917-7922-157
0917-7922-157
KIMIKO C. TAN
Permanent Address: La Granja Estates, Pualas, Baungon,
Bukidnon
Email Address: kimikotan@gmail.com
Personal Profile
Date of Birth: December 3, 1996

Age: 19
Height: 55
Weight: 46 kilos
Work Experience
Education
N/A
June 2013 Present
Secondary Eduation
Baungon, Bukidnon
March 2012
Primary Education
March 2012
N/A
Affiliations
Junior Marketing Association (JMA)

Member
SY 2015-2016
Skills
Organized, good personal relations skills,

passionate about business, possesses marketing
or creative thinking skills, responsible with
work, optimistic
Character Reference
Jennifer Pajaron
0917-7922-157
0917-7922-157
JESSICA KAREN S. VELASCO

Permanent Address: Alwana Village L6B6, Cugman, Cagayan
de Oro City
Email Address: j.karen_velasco@yahoo.com
Personal Profile

Age: 19
Place of Birth: Jakarta, Indonesia
Height: 54
Weight: 48 kilos
Work Experience
N/A
Education

Major in Finance
June 2013 Present
Secondary Eduation
Baungon, Bukidnon
June 2009- 2013
Primary Education
June 2000- 2009
Feasibility Studies Orientation Seminar

Xavier University
September 23, 2015
Retired at 50
Victory Limketkai
July 11, 2015
Le Maste Congress
Limketkai Atrium
August 16 17, 2014

10- day leadership development training
Manolo Fortich, Bukidnon
May 4- 13, 2010
Affiliations
Junior Finance Executives

Member
SY 2015 2016
Skills
Fluent in English, knows conversational

Mandarin Chinese, computer literate performer,
leadership skills and public speaking
Character Reference
Jennifer Pajaron
0917-7922-157
0917-7922-157
B. Marketing Plan
Figure 0.1
Figure 0.2
Figure 0.3
Figure 1
Figure 3
Figure 2
Figure 4
C. Marketing Research Exhibits

I. Survey Questionnaire
6.
The Grub Club

Thank you for agreeing to take part in this
important survey measuring customer
preferences regarding rice meals. Be assured
that any information you disclose in this
survey will be kept in the strictest
confidentiality.
1.
Do you buy rice meals?

o Yes
o No
VIAND
Chicken
Sukiyaki
Beef
Fish
3.
How frequently do you purchase rice

meals?
o Daily
o Several times a week
o Once a week
o Others (Please specify): ______________
Do you like the concept of Asian fusion
rice meals?
o Yes
o No
If you answered Yes, please proceed to
question #4.
If you answered No, this is the end of the
survey. Thank you!
4.
5.
Are you willing to try pork sukiyaki cuts

as viand for your rice meal? (Sukiyaki cuts
are thinly cut meat, appearance is almost
the same as bacon)
o Yes
o No
Are you willing to try oyster sauce as a
sauce for your rice meal? (Oyster sauce is
similar to soy sauce but it is sweeter)
o Yes
o No
7.
Rate from 1-3 (1 being the highest and 4

being the lowest) which sauce you would
prefer with your rice meal.
SAUCE
1
2
3
4
Sesame
oil
Cheese
sauce
Oyster
sauce
8.
What sauce do you prefer for your

sukiyaki topping with plain rice?
o Sesame oil
o Cheese sauce
o Oyster sauce
9.
What sauce do you prefer for your

chicken topping with plain rice?
o Sesame oil
o Cheese sauce
o Oyster sauce

question #2.
survey. Thank you!
2.
Rate from 1-4 (1 being the highest and 4

being the lowest) which viand you would
prefer with your rice meal.
10. Which rice meal would you prefer to buy?

o Sukiyaki and cheese sauce
o Sukiyaki and sesame oil
o Chicken and Oyster sauce
11. How much can you afford to pay for an
Asian fusion rice meal like this?
o P31-P40
o P41-P50
o P51-P60
o P61 above
12. If a product (pork sukiyaki, rice, egg &
chicken, rice, egg) like this is sold, would
you buy one?
o Yes
No

question #9.
survey. Thank you!
13. How often would you buy a product like
this?
o Everyday
o Twice a week
o Once a week
o Occasionally
14. In a months time, how many people do
you think can you share this product to
and be convinced to buy one?
o Less than 10
o 11 20
o 21 above
15. What can help convince you to buy a
product like this?
o Discounts
o Bundle packages
o Freebies
o Ambience of shop
o Customer Service
o Others (Please specify): __________
II. Focus Group Interview Photos
D. Donation Agreements
This letter is proof of the agreement between The Grub Club and Mrs. Baby Hayley
C. Tan for the donation of 1 (one) induction cooker. This agreement will commence
on June 1, 2016 until March 31, 2017.
_________________________________
Elloise Frances G. Chiong
General Manager
____________________________
Baby Hayley C. Tan
E. Memorandum of Agreement
MEMORANDUM OF AGREEMENT
KNOW ALL MEN BY THESE PRESENTS:
This Agreement made and entered into by and between the following
members of a Feasibility Studies group for the SY 2015-2016 and 2016-2017:

Tan, Kimiko C.
Purpose of Agreement
This Memorandum of Agreement (MOA) sets out the terms by which the
group will pay the rent for its feasibility study/business to the company of Table
Top. This agreement will remain in effect from the first day of operations until the
end of the second semester of the school year 2016-2017. (Ms.) Elloise Frances G.
Chiong and (Mr.) Leo Santiago C. Arrabaca III will be the key contacts for this
project. These individuals are responsible for ensuring the conduct of the activities
and agreements listed below.
Agreements
1) Rent is to be paid for at the end of every month to Ms. Eileen Florence S. Velasco,
the general manager of Table Top
2) The total amount to be paid for the rent is P5,500.00
3) Freezer, fuel, and lease are already included in the rent to be paid
4) Furniture and fixture is already included in the lease expense
5) Rent expense is also inclusive of generator in the case of a power interruption
Duration of the Agreement

This agreement will be in effect from the first day of operations to the end of
SY 2016-2017 and may be updated at any time through written agreement of each
partner. Either party can terminate the agreement with 30 days written notice.
In any case any one or more of the provisions contained herein shall, for any
reason, be held to be invalid, illegal or unenforceable in any respect, such as
invalidity, illegality of unenforceability shall not affect any of the provisions of this
agreement. In such event, the parties shall consult each other as to the manner by
which their original intention can be fulfilled as closely as possible and they will
amend this agreement accordingly.
IN WITNESS WHEREOF, the partied hereof have signed this Agreement on this
____________________ in ____________________.
____________
____________
Tan, Kimiko C.
____________
____________
____________
____________
____________
Signed in the presence of:
______________________________
Eileen Florence S. Velasco
MEMORANDUM OF AGREEMENT
KNOW ALL MEN BY THESE PRESENTS:
This Agreement made and entered into by nd between the following
members of a Feasibility Studies group for the school years 2015 2016 and 20162017:

Tan, Kimiko C.
Chiong, Elloise Frances C.
Purpose of Agreement
This Memorandum of Agreement sets out the terms by which the group will
work together to plan and implement a feasibility study. This agreement will remain
in effect from February 10, 2015 until the end of the second semester of the school
year 2016 2017. (Ms.) Elloise Frances G. Chiong and (Mr.) Leo Santiago C. Arabaca
III will be the key contact for this project. These individuals are responsible for
ensuring the conduct of the activities and agreements listed below.
Agreements:
1) Meetings will be held every Wednesday at 1:30PM at the agreed location unless
otherwise stated by the appointed general manager, Elloise Frances G. Chiong.
2) Meetings can be called in by any manager/member if there is an emergency or
topic to be discussed urgently.
3) Members may be excused from any meetings as long as their reason for absence
stands. Reasons such as family emergencies, accidents, out-of-town leaves, and
special occasions are acceptable. Failure to be present in a meeting due to an
invalid reason such as waking up late, preparing late, and any other reason not
stated in the above will result to contributing a monetary value of P50.
4) Punctuality must be observed in every meeting. Failure to do so will result in
penalty in material and monetary form. When a member fails to arrive 15
minutes after the agreed time, a fine of P20 will be demanded.
5) Democracy will be practiced amongst the group. When there is a conflict in
decision-making, each member of the group will have to vote and whatever
decision gets the favor will be implemented.
6) In the case of a member not actively participating in any of the meetings, group
activities, or his/her assigned role, the members of the team may report this to
the general manager who will then evaluate the situation. A confrontation will
then follow after this as a form of warning. Two warnings shall be allotted per
person. The third warning will be an open forum with the whole team, in which
all members must be present. If the person is still ineffective after that, the group
will be called together to vote for the persons termination.
Duration of the Agreement
This agreement will be in effect from the first day of operations to the end of
SY 2016-2017 and may be updated at any time through written agreement of each
partner. Either party can terminate the agreement with 30 days written notice.
In any case any one or more of the provisions contained herein shall, for any
reason, be held to be invalid, illegal or unenforceable in any respect, such as
invalidity, illegality of unenforceability shall not affect any of the provisions of this
agreement. In such event, the parties shall consult each other as to the manner by
which their original intention can be fulfilled as closely as possible and they will
amend this agreement accordingly.
IN WITNESS WHEREOF, the partied hereof have signed this Agreement on this
____________________ in ____________________.
_____________
_____________
Tan, Kimiko C.
_____________
_____________
_____________
_____________
_____________
Signed in the presence of:
______________________________
Leo Santiago C. Arrabaca III

The Grub Club Business Plan PDF

Загружено:

Сведения о документе

Оригинальное название

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

The Grub Club Business Plan PDF

Загружено:

Авторское право:

Доступные форматы

In Partial Fulfillment of the Requirements in Feasibility Studies

COMPANY MISSION, VISION, AND GOALS

Ambience of shop rates highest in terms of what can convince the

Total Price Total # of

2.) Practices of Competitors

Kirby James Jagape, BS Civil Engineering 3

STEAMED CHICKEN RICE

Product Differentiation: Behind every rice meal is a medley of

Social Media Pages

The social media pages are used to follow potential Grub

Media pages shall contain posters with product photos,

This online advertisement will contain company contact

Posters will contain textual and graphic designs about the

until 8 oclock in the afternoon. Visit us at Table Top,

The video ad shall contain convincing scenes and product

Uniforms present company branding and distinguish

The said contest will be open to all Grub Scouts. Grub

Rice meal cups will now have a trademark Grub Club

XU Grub Scouts will enjoy a special service of free

Contest intends to convince consumers to take and post

Layouts for certain periods shall tap an individuals

Contest is for Grub Scouts who takes and posts photos of

The Grub Clubs Mini

Tis the season to be Grubby! Get a chance to be our

Selected XU students will be singing all-time favorite

Layouts for certain periods shall tap an individuals

New Year Special:

Valentines Day social

Layouts for certain periods shall tap an individuals

Video ad shall contain product offering, exposure and

The Grub Ladies will serenade couples* (who order a rice

Success & Summer

Layouts for certain periods shall tap an individuals

10 lucky Grub Scouts will be given the chance to win a

Free Rice Meals

Free Rice Meal

The Grub Clubs

Free Rice Meals

TOTAL MARKETING EXPENSE

A. Production/ Operations Process

Mix cheese sauce

Ketchup bottle, spoon

Steamed Chicken Rice

Assemble chicken and

STEAMED CHICKEN RICE

Used for mixing cheez

Used for mixing cheez

Used to store and

Used for holding an

Spoon and Fork

Used for eating.

Used to stir and serve

E. Raw Materials Equipment

Used as the base to have a

1 cup of Young Master

1 tbsp of Cheez Whiz

1 tbsp of Ladys Choice

Steamed Chicken Rice

Used as the base of

1 cup of Young Master

Used to add flavor to the

1 strip of CDO Bacon

H. Waste Disposal System