OH MY!

SIOMALUNG
GAY
GROUP MEMBERS:
RONALD H. GARCIA
MARY CATHYRINE M. CADAG
KRISTEEN MAE F. SAMILING
CHRISTIAN C. DELA PAZ
SALVADOR G. FERNANDO JR.
BSBA 3A
INSTRUCTOR:
MR. JOEL S.
SENA-KEY

I.

EXECUTIVE SUMMARY
Mission statement:
OH MY! SIOMALUNGGAY as business aimed to contribute good
environment by promoting eco-friendly products and to be the best delicious
and nutritious taro chips of the entire nation.
Company information:
JACs TARO CHIPS was formed through partnership which
consists of the following name of the owner and at the same time as managers
in different areas, to wit: JOSHUA B. ESPANOL (Operational Manager),
ALDRICH DUANE PALMARIA (Financial Manager) and CHERRY LYN
ABELLERA (Marketing Manager). The business will be located at different
areas such as Schools/Universities, Offices, festival/ occasions/churches in the
following specific schedules:

THE PRODUCT
The main product is siomai with different flavors such as beef, pork and
chicken. We have also kikkiam, fishball and beverages, which are served for
dine inn and takeout.

Financial Information

Oh My! Siomalunggay!, will be establishing by our own capital

with approximation of Php900, 000 from 3 owners with Php300, 000 each.
With this regard, we can proudly say that we dont have any payables.
Summarized future plan
Our business will expand to Region 2 especially on schools or
Universities.
A. BUSINESS NAME
Oh My! Siomalunggay! Was chosen as the name of our
food cart business for some good reasons. The name is appealing
to the target market we aim to sell. Oh My! Siomalunggay!
Represents a fast, reliable, and accessible impression to students
and employees in the School.

BUSINESS STRUCTURE
Partnership is the structure of our business because we believe that two is
better than one, it is easy to manage with a partners and there will be more
contributions of capital for our business. For us this will be a good strategies
wherein we could contribute our own skills regarding on how to make our
business be more productive.
B. THE PRODUCT
Oh My! Siomalunggay!, our siomai is made out of malunggay leaves
(muringa oleifera) with different kinds of meats like beef, chicken and pork.
We have beverages like gulaman and vanilla juice.

Determined that siomai was one of the favorite snack of the students
and sometimes it was substitute to their breakfast or lunch if the find it hard
to budgets their allowances.
Oh My! Siomalunggay! will give the consumers different from other
existing food outlets in terms of quality, cleanliness, unique taste, nutritious,
healthy and affordable.
Below are the different flavors of our siomai:
STEAMED

FRIED

Beef Siomalunggay

Beef Siomalunggay

Chicken Siomalunggay

Chicken Siomalunggay

Pork Siomalunggay

Pork Siomalunggay

Below are our side products:

Sagot Gulaman Juice
Fishball
Kikiam

C. CAPITAL
The amount of fund that is necessary to make the business
operation is approximately Php900, 000 which is composed of our multi-cab,
Php300, 000; cooking tools Php1, 350; machineries Php8, 000; pre-operating
expenses Php49, 050 and promotional expense of Php5, 000.

D. TARGET MARKET
Our primary target market are the students of Nueva Vizcaya State
University Bayombong Campus, as well as the faculty and staff, and visitors.

F. FUTURE OF THE BUSINESS

In the next five years, we want to expand our business in other
areas. We build our own establishments and branches in the entire Region 2
particularly at Schools or Universities. We also supply the other stores in
wholesale price, and this will be done by simply being strategically
innovative and competitive to our different rivals.
II.

MARKETING ANALYSIS
A. SIZE OF THE MARKET
Since our business is a food cart, we will place it inside the school/
Universities
B. COMPETITORS
Our main competitors are the fast-food vendors situated in and out of the
Nueva Vizcaya State University Bayombong Campus.

C. SWOT ANALYSIS
Strength

Skilled labor force.

Eco-friendly products
Suppliers of raw materials are available
Affordable products.
Approachable salesmen.
Availability of product when consumers ask for new stocks.
Easy to find
Low cost of input materials

Weakness

Opportunities

Innovated products
New services
Regional expansion
Business is along schools/universities
To become a supplier of siomalunggay

Threats
Change in taste of customer
Intense competition
Natural calamities may affect the production of raw material,
specifically mallungay as one of the ingredient.

III.

MARKETING STRATEGY
A. PRODUCTS
Since our environment seemed to be
stressful, our business will definitely fit to each and
everyones moody feelings. Our product focuses
mainly on different flavors and offers different
beverages which best complement to the chips. The
products can also be taken out if the
consumers do so.

LOGO

JACs TARO CHIPS logo is consists by the owners first letter

name which is JAC, T (RED color which represents competitiveness) and C
(GREEN which represent fresh or eco-friendly) for the background. This logo

may help our consumers to be aware to our product and as requirement for
product legalizations.
B. PRICE
PRICE = PRODUCTION COST\NUMBER OF PRODUCT PRODUCED
PRICE FOR TARO = 17,115.831/360
=47.543975 OR 50
NET IN ONE OUTPUT=50-47.543975
= 2.456025
We come up with the price 50 pesos by simply using cost +
pricing strategy where all cost in the production will be added and to be
divided with the output. The net in one output is the difference of desired
price from the actual price. 20 kg. Purchased taro will be deducted with 2 kls.
by peeling procedure, the remaining 18 kg. That is equivalent to 18,000 g.
(1kg=1000g.) is divided to 50g(per piece of product) will produce 360 pieces
of finish taro product that will be disposed weekly.
Production cost will consist of all cost in the production such as
labor cost, fixed cost and variable cost.
PRICE FOR BEVERAGES= 940/270
= 3.48 OR 5
NET IN ONE OUTPUT=5-3.48
=1.52
We come up with the price of 5 pesos by simply using cost plus
pricing strategy where all cost in the production will be added and to be
divided with the output. The net in one output is the difference of desired
price from the actual price.

3 packs of juices is equivalent to 18 lit. (One liter is equivalent in 5

glasses of juice, 90 glasses will be made in 3 packs) 90 will be multiplied by
9 packs of different juices, having a total of 270 glasses.

C. PLACE
The location of the business is within the Nueva Vizcaya State
University, which only means that we have lots of prospective customers to
look up to. The store is situated at the College of Business and Economics
area. College of Business and Economics is considerably one of the biggest
population in the university, pass by and various highly visited establishments
such as different building of schools like the Science Laboratory High School
which is located in front of the College of Business and Economics, it is
really considered as a factor why we decided to put up this business in that
area.

D. PROMOTIONS
Our promotional strategy is to make our product known through
online, distributing flyers, tarpaulins, and personal contact to our consumers.
We can also print photos of our work and put them in a portfolio to show
people our products, with approximately php5, 000 promotional costs.

Sample flyer:

Sample tarpaulins

IV.

OPERATION PLAN
A. EQUIPMENT
We use Food cart as our equipment to market place inside the
School/Universities .The others are tools and machines that are needed for
siomallugay like frying pan, tongs, ladle, strainer and etc.

These are some equipment and materials needed;

QUANTITY
1
4
6
1
1
1
1
5
2
1
6
5
4
4
5
2
2
1

TOOLS
AND
EQUIPMENT
FOODCART
FOLDED TABLES
WOODEN BENCH
GAS STOVE
GAS TANK
STEAMER
FRYING PAN
TONGS
LADDLE
STRAINER
SIOMAI
PAPER
PLATE
DISPOSABLE
CUP
TOOTHPICK
CONTAINER
BOTTLES
POT HOLDER
TISSUE
WATER JUG
CALCULATOR

TOTAL

COST

TOTAL COST

P7,000.00
P350.00
P150.00
P699.00
P1000.00
P450.00
P419.00
P39.00
P39.00
P179.00
P30

P7,000.00
P1,400.00
P900.00
P699.00
P1000.00
P450.00
P419.00
P195.00
P78.00
P179.00
P180.00

P16.00

P80.00

P10.00
P15.00

P40.00
P60.00

P10.00
P13.00
P120.00
P150.00

P50.00
P26.00
P240.00
P150.00

P10,749.00

P13,416.00

b. WORK FLOW
Food cart positioning in Market place
Purchasing of raw materials
Cooking procedures

Waiting for consumers

Enjoy

Asking
consumers for
their orders

Procurement

Serve

Followup orders,
for takeout
The businesss workflow has 9 stages: starting from, purchasing of raw
material where all our needs as sellers of siomallugay, followed by Food cart

positioning in market place located inside the School/Universities, 3 rd is the

preparation of raw materials in cooking procedure where some of the siomaluggay
will steemed or either fry then 4th is waiting of consumers, once there are consumers,
5th we ask them for their orders and on what flavor they want before the procurement,
7th and 8th serving the desired orders with matching smiles and 9 th before the
consumers leave we ask them if they have follow-up orders for take-outs.

V.

ORGANIZATIONS
A. FORM OF BUSINESS OWNERSHIP
Partnership is the structure of our business because we believe that two are
better than one, it is easy to manage, start-up cost are low and since we are partners
and there will be more capital for our business. This will also be a good strategy
wherein, we could contribute our own skills on how to make our business productive.
B. EMPLOYEES
We forecasted that all of us will be the manager as well as the owner. We
have agreed to hire 2 full time service crew to look in the business and we have made
rotation schedule for us to be able to supervise our service crew and the business
itself.
ORGANIZATION

Ronald Garcia
Owner and
Manager

Salvador
Fernando
Owner and
Manager

Mary
Catherine
Cadag
Owner and

Christian
Dela Paz
Owner
and

Kristeen
Mae
Samiling
Owner

Staff

NAME

JOB SPECIFICATION

Staff

JOB DESCRIPTION
They are responsible for
overall

business

management, responsible
OWNERS

for

all

transaction,

business
and

will

arrange the sales reports

STAFF

and other documents.

Full time crew that will
facilitate the Food cart or
in charge in selling.

VI.

FINANCIAL PLAN
A. START-UP CAPITAL
We agreed of sharing the total amount of php30,000 equally with php6,
000 each. Our total start-up capital will be invested in the following assets and
expenses, to wit:

Note: the following data are computed in a daily, week, monthly and yearly basis:
EXPENSES

DAILY

WEEKL

MONTHL

YEARLY

COST OF
PRODUCTI
ON IN
RAW
MATERIA
LS

TOOLS,

39.93

279.5

1,118

13,416

1,021.875

4,087.5

49,050

104.166

416.66

5,000

5,250

21,000

252,000

MACHINERIE
S AND
EQUIPMENTS
PRE145.98
OPERATING
EXPENSE
PROMOTION

14.88

AL EXPENSES
LABOR
750
EXPENSES
RAW
MATERIAL

28.57

200

800

9,600

9,600

INVENTORY
20kls.

178.57

1250

5,000

60,000

60,000

Taro x

114.28

800

3,200

38,400

38,400

10.00
1 can

37.14

260

1,040

12,480

12,480

Cooking

48.57

340

1,340

16,080

16,080

oil x

1250

10.71

75

300

3,600

3,600

Condiments

91.42

640

2,560

30,720

30,720

Powdere

47.142

330

1,320

15,840

15,840

d cheese

57.14

400

1,600

19,200

19,200

5 kls

x 160
4
refilling
packs
Melted
cheese x

65
4 bottles
Chocolat
e syrup x

85
1 pack
Spicy
flavor x

75
2
tumbler
Pickled
mayonna

ise x 320
2 gal.

catsup x

115
5 Paper
bag(pack
aging) x
80
TOTAL

613.542

4,295

17,180

206,160

206,160

36.428

255

1,020

12,240

12,240

36.428

255

1,020

12,240

12,240

36.428

255

1,020

12,240

12,240

10.71

75

300

3,600

3,600

100

400

4,800

4,800

EXPEN
SES
FOR
TARO
CHIPS
Beverages

3 packs
Pineappl

e x 85
3 packs

Pandan x 14.28

85
3 packs
Orange x

85
5 packs
Straw x

15
5 packs
Disposab

le cups x
20

TOTAL

134.274

940

3, 760

45,120

45,120

BEVERAGES
TOTAL

2,579.

18,055.83

72,221.968

866,663.616

251,280

EXPENSES
LESS CASH

356
2,678.6

1
18,750

75,000

900,000

900,000

ON HAND
TOTAL

Php.99.2

Php.694.1

Php.2,778.

Php.33,336.3

Php.648,720

REMAINING

15

69

032

84

EXPENSES
FOR

CASH

A. PROJECTIONS
Projected sales in the year of 2015(daily, weekly, monthly and yearly).

PRODUCT

ESTIMATED

ESTIMA

SALES

SALES VOLUME

TED

REVENUE

PRICE/
Taro chips w/
powdered

DAILY
WEEKLY
MONTHLY
YEARLY

7 pcs.
51 pcs.
204 pcs.
2,448 pcs.

UNITS
50
50
50
50

350
2,550
10,200
122,400

50
50
50

350
2,550
10,200

cheese
Taro chips w/
melted cheese

DAILY
7 pcs.
WEEKLY
51 pcs.
MONTHLY 204 pcs.

Taro chips w/
chocolate syrup

Taro chips spicy

flavor
Taro chips
natural
Taro chips w/
Pickled
mayonnaise
Taro chips w/
plain catsup and
mayonnaise
OTHER ITEMS

NET

YEARLY

2,448 pcs.

50

122,400

DAILY
WEEKLY
MONTHLY
YEARLY

7 pcs.
51 pcs.
204 pcs.
2,448 pcs.

50
50
50
50

350
2,550
10,200
122,400

DAILY
WEEKLY
MONTHLY
YEARLY

7 pcs.
51 pcs.
204 pcs.
2,448 pcs.

50
50
50
50

350
2,550
10,200
122,400

DAILY
WEEKLY
MONTHLY
YEARLY
DAILY
WEEKLY
MONTHLY
YEARLY

7 pcs.
51 pcs.
204 pcs.
2,448 pcs.
7 pcs.
51 pcs.
204 pcs.
2,448 pcs.

50
50
50
50
50
50
50
50

350
2,550
10,200
122,400
350
2,550
10,200
122,400

DAILY
WEEKLY
MONTHLY
YEARLY

7 pcs.
51 pcs.
204 pcs.
2,448 pcs.

50
50
50
50

350
2,550
10,200
122,400

DAILY
WEEKLY
MONTHLY
YEARLY

38.57
270 pcs.
1,080
12,960

5
5
5
5

192.85
1,350
5,400
64,800

DAILY
Php.2,642.85
WEEKLY
Php.19,200
SALES(2015)
MONTHLY
Php.76,800
YEARLY
Php.921,600
Estimated sales volume= 360 pcs. /7 different flavors= WEEKLY VOLUME OUTPUT.

For the first year (2015) of our business, we assumed projected sales
amounting Php912, 600 based on the table above. Our product costs will be 27% of
our total projected sales (251,280 costs of production of raw materials in a year / net
sales in 2015 x 100%= 27%). Operating sales expense will be computed as the
addition of salaries expense and pre-operating expense. And income tax will be
computed as 12% from our gross profit.
For the second year (2016) of our business, we projected that our sales
will increase at 10% from the previous year. Our costs of product will increase with
27% of our total projected sales. Operating sales expense will be computed as the
addition of pre-operating expense and Labor cost that are both increase 2% from
previous year. And income tax will be computed as 12% from our gross profit.

For the third year (2017) of our business, we projected that our sales will
increase at 20% from the previous year. Our costs of product will increase with 27%
of our total projected sales.

Operating sales expense will be computed as the

addition of pre-operating expense and Labor cost that are both increase 4% from
previous year. And income tax will be computed as 12% from our gross profit

A. INCOME STATEMENTS
JACs TARO CHIPS
COMPARATIVE INCOME STATEMENTS
FOR THE YEAR ENDED DECEMBER 31 2015-2017
2015

2016

2017

Net sales

Php.921,600

Php.1,013,760

Php.1,216,512

Less-Cost of goods sold

248,832

273,715.2

328,458.24

Gross profit

672,768

740,044.8

888,053.76

Salaries expense

252,000

257,040

267,321.6

Pre-operating

49,050

50,031

52,382

5,000

5,000

Less : Operating expenses

expense
Promotional expenses 5,000
Total

306,050

312,071

324,703.6

Operating income

366,718

427,973.8

563,350.16