BAGTANG

CORDOVA
IGNACIO
PALMA
PIEDAD
SAMSON
SIERRA
VARGAS
ABBU
DOMINGO
KIM
NAVARRA
ROGACION
SANTOS
TOGONON
 THE BUSINESS PLAN

A1 Company: Showbitz

A2 Product and Services: Doughnuts and Beverages

A3 Intended Recipient: Mr. Nikolai Marasigan

A4 Purpose: The business is a preparation for the students of Grade 12 Accountancy, Business
and Management students in the Diliman Preparatory School for their future belongingness in
business industry and other business affiliated vocations. Moreover, it’s an additional experience
of how a business operates and it establishes teamwork, coordination and public relations
between workers and customers.

EXECUTIVE SUMMARY PORTION

A5 The mission is to provide new product and market to the population of Diliman Preparatory
School and maximization of the capital accumulated from the members of the business. It’s also
a partial fulfillment in the subject of Entrepreneurship and Business Finance.

THE OPPORTUNITY

A6 Target of the Business: The business’ goal is to be conjoined with the market share of the
campus cafeteria and be part of the competition of eatables. It also wants to suffice the demands
of the population for new offerings and products/services.
A7 Unmet Needs or Pain Points: The workers of the discovered and experienced some paint
points such as the lack of human resources, lack of equipments and the intensity of the demand
that results to slow production of output.

A8 Solution to the Pain Points: Since the business operation need to be fully efficient and
productive, potential solutions to the aforementioned pain points are: employment of additional
workers, acquisition of equipments from the generated profit off of the business, and pre-
production of dough before the business hours.

A9 Distinctiveness of the Offered Product: The distinctiveness of the doughnut is that it’s
diverse from the offered products in the cafeteria wherein it created the demand itself. For the
beverages, the twist added to the juice magnetizes the satisfaction of the customers, it’s also the
only beverage being sold in the “The Garden”.

A10 Product Innovation:

As for the doughnuts, the innovations applied are as follows:
! The doughnuts are sold as pack,

! Dipping of the doughnuts, and

! The eco-friendly approach used in the packaging of products

As for the beverages, the innovations applied are as follows:

! The gelatin sinkers added to the beverage, and

! The combination of flavors of the beverage

 THE POTENTIAL GAIN

A11 Size of the Prize:

Market Share

Ayos Dito Street Burger Korean D'Lites

! Go - Cha Tea House Shawarma Stop Chicken Popper and Snacks

A12/A13 Prices of Product at Retail: Four pieces of doughnuts for Php 30.00 with the choice
of the following dips: Chocolate dip, Caramel Dip and Strawberry Dip. 16 ounces of Juice with
Sinkers for Php 30.00 with the choice of the following flavors: Mango Juice, Apple Juice and
Cranberry Juice.

A14 Cost: Php 10,879.70

A15/A16 Gross Margin: Initially: 60%; At Scale: 44%

A17 Breakeven Point: Php 10,879.70

A18 Realistic Forecast of Profit: Php 8,570.30

A19 Capitalization Requirement and Schedule: Php 5,000.00

A20 Fund Raising Strategy: Collection of contributions from employees and upper
management.

DETAILS OF THE BUSINESS PLAN

A21 Business Goals: Our business goal is to have our own working business, to maintain its
sustainability and development, and to maximize profit for the period of time while we are
operating.

A22 Personal Goals: Our personal goal in this venture is to make sure that all resources used by
our business are used properly, to maximize profit, and to give us more knowledge and
experience about handling our own business. We don’t plan on expanding our business beyond
our current location and we will only be operating for a short period of time.

DETAILS OF THE TEAM

A23/A24/A25Z Key Team Members (Background, Strengths and Major Achievements):

1. CEO: Rosalinda Marie C. Rogacion (FT)

➢ Honors student of Diliman Preparatory School

➢ President of the Student Government

➢ Main proponent of ideas for the business

➢ Sends reminders to employees when business is open

➢ Heads prepare for the business day

➢ Head chef of the business

2. Marketing: Genui Karlo M. Piedad (FT)

 ➢ Honors student of Diliman preparatory School

➢ Executive Vice President of YES

➢ Keeps track of supplies of the business

3. Operations: Charlotte Eyre A. Domingo (FT)

➢ Leadership awardee

➢ Vice President of Internal Affairs of YES

➢ Treasurer of Student Council

➢ Main chef and vendor of the business

4. Finance: Kyung Min “Donna” Kim (FT)

➢ Honors student of Diliman Preparatory School

➢ Senator of Budget of the Student Government

➢ Keeps track of income and expenditures

➢ Reminds employees to keep records and receipts when transactions occur

➢ Assistant chef of the business

5. Human Resource: Rodrigo Lloyd Palma (FT)

➢ Loyalty awardee

➢ Assistant chef and dishwasher of the business

➢ Created design of uniform

A26 In Charge of Major Decisions: All decisions, major or minor, must be approved by the
CEO, Rosalinda Rogacion, before it is acted upon. While employees may propose ideas or
alternatives, ultimately decisions must be approved by the CEO along with the majority vote.
A27/A28 Key Team Members' Mentor: The mentor of the Key Team Members is Nikolai
Marasigan who provides advise and possible solutions to problems that may occur during the
business operations. He is currently the adviser of Grade 11 – Kasilag (Accountancy, Business,
and Managemenet Strand) and is a teacher of business related subjects in the Senior High School
Department of Diliman Preparatory School.

MARKET ANALYSIS

A29 Trends in Favor:

1. Fast food industry is a continuously growing industry. Philippines is liberally opening

doors for innovative fast food joints.

2. The growing population of low and middle class consumers calls for a bigger demand for
low cost food. However, the rise in the inflation rate may decrease the purchasing power
of the people.

3. The number of millennials who loves experimenting and trying out innovative food are
growing.

4. The food and beverage production only requires low cost and maintenance technology.
As for advertising, with the ease of technology and availability of different social media
platforms, it is easier to connect with influencers and reach customers.

5. Local authorities are currently employing new processes that make business registration
easier and faster.

6. The business would like to implement plastic free packaging.

A30 Profitability of Industry:

1. Competitive rivalry (Medium) -The fast food market in Diliman Preparatory School is
currently saturated with numerous stall established in the cafeteria. However, Showbitz
will be situated in The Garden which is the newly opened business center in the high
school area.

2. Threat of new entrants (Low) -Establishing and launching a food stall takes quite some
time and it is rare for a stall to bud out in the middle of the school year. More often than
not, new food stalls arise in the beginning of the year.

3. Threat of substitutes (Medium) - There are already a lot of food stalls in Diliman
Preparatory school, however, there is only a few selection for light snacks and the
cafeteria is a bit far for the high school students and faculty.

4. Bargaining power of suppliers (Low) - Ingredients and other materials used in the
production are bought in bulks from trusted suppliers.

5. Bargaining power of customers (High) - The number of students and faculty members in
the high school department is too large thus the demand is high. In order to cater the
customers, the production has to be fast and effective.

A31 Key Competitors Comparison:

1. Lemonade Stand – We can be much functional that the lemonade stand because we have
free sinkers and we sell donuts with different dips. Not like them that just sells the drink.
We are much more accessible to the HS department than them.
2. Colai’s Shake – Although we only serve powdered drinks. Compared to Colai’s shake we
have sinkers with different flavor. Even though they use fruits we compete with them by
using different blended powdered drinks.
 3. Chicken Pap’s – Chicken pap’s offer rice and has an expensive price. While we offer
donuts with minimum cost. Even though they have different types of sauce. We can
compete with it bysing different dips and donuts.
4. Gong Chaa – We offer less expensive drinks that is much more affordable by the students
and the faculty of the HS department.
5. Ayos Dito – They serve pre-cooked meals while we serve our donuts fresh. We promote
our environment friendly packaging.

A32 Key Factors for Success Comparison:

1. Wide variety offered - We can offer many variations of dips and donuts in the industry.
Add more flavours in our drinks and make new ones. New sizes of our drinks and
different sinkers.
2. More service personnel - We have designated jobs and services we offer and work as one.
Equally divided work load.
3. Physically appealing - We renovated and redesigned our both to improve its appearance
and enhance its physical appearance in a much more organised and neat form.
4. Located in the cafeteria - The booth is located in the middle of the building where in its
accessible to the HS department and appealing.
5. Accessible to most students - Focused on most of the students that is far away from the
cafeteria. Different foods from the cafeteria for other variants of them to try.

A33 Strengths Exploitation: The strengths in our business is manpower, we may have less
manpower compared to our competitors. Having less majority of manpower doesn’t mean a
business will not function well, as long as everyone has a contribution and has a goal towards the
business.

A34 Weaknesses Correction: The weaknesses in our business are that we only have one main
item to sell; we only corrected it by having a choice of dips to pair with the donut itself.
Compared to our competitors, we may only have one donut with different choices of dips, but we
assure our customers that they will be satisfied and make them feel that it is worth the 30 pesos
they spare for a donut whether it may be paired with a chocolate or caramel dip.

A35 Market Place Opportunities Exploitation: The opportunities in the marketplace are the
students around the school. The stall is placed in the middle of all the junior high school
students; this place assures that everyone is aware about the products we are selling. We exploit
these opportunities by maximizing our profit by encouraging and persuading people to patronize
our product.

A36 External Threats Negation: The external threats in our business are the rapid increase in
cost of goods. We negate these internal threats by adapting positively and not affecting the goal
of our business.

OFFERING MODEL (THE STRATEGY)

A37 Target Market: Beachhead Market - DPS's The Garden; Subsequent Market - DPS's
Canteen

A38 Value Proposition:

1. Functional Benefit: Affordable, Eases your hunger, Saves time instead of going to the
canteen

2. Economic Benefit: Net income, Revenue

3. Emotional Benefit: Feeling good, Feeling satisfied, Feeling honored

4. Social Benefit: Personal income

A39 Positioning Statement: Standing out on our other competitors with our product to earn
more. We may only have one product to sell, but we manage to sell out all of it at the end of the
day.

A40 Channel: Direct sales to consumers (Small stalls).

A41 Customer Bonding Strategy: Awareness Conception (Word of mouth, Promotional

Advertisements such as trailer and posters), Relationship building (Satisfying needs met by
consumers), Advocacy (Rewards system for influential loyal consumers).

A42 Revenue Model: Food Retailer Service revenue equal to Php 19,450

OPERATING MODEL (THE EXECUTION)

A43 Value Chain/ Value Network

A44 Key Hurdles Expected in the Value Chain: Preparation of ingredients and assigning of the
designation on employees/crew constantly.

A45 Hard Assets Exploitation: The stall, Cash (Investment), Ingredients, Kitchen Tools, Paper
(Packaging)

A46 Soft Assets Exploitation: Gathered data from survey, Outside the business relations

A47 Critical Process Needed to do Well:

1. Buying of ingredients and gathering of materials. The materials and ingredients should be
completed before we begin our process.

2. Making the dough and jellies because the measurements should be exact and the dough
needs while the jellies need time to cool and hardened.

3. Selling the products with enthusiasm and perseverance.

4. Cleaning the work place. It should be clean in all times, before, during and after the
working hours to avoid unnecessary complications.

A48 Key Complementors: Sales representatives – to maximize profitability. In house

complementors. Grant incentives system for accustomed loyalty and services rendered.
 POTENTIAL CONFIGURATION

A49 Key Cost Components: Rent, Salary and Ingridients

A50 Lower Cost without sacrificing Quality: Looking for a cheap alternative to the packaging
and cut costing without risking the quality of the product

A51 Reconfiguration to increase Differentiation:

1. The design of the stall may be improved to better stand out among the rest of the
competition

2. The packaging can be revamped to look more appealing to the customers and
differentiate from other market competitors

3. Redesigning employee uniforms to a more creative style and establish a distinct

image to the business
 Showbitz
Statement of Financial Position
As of October 24, 2018
Assets
Current Assets
Cash Php 16,450.00
Uniform Php 3,000.00
Total Current Assets Php 19,450.00
TOTAL ASSETS Php 19,450.00
Current Liabilities
Salaries Payable Php 9,510.00
Total Current Liabilities Php 9,510.00
Owner's Equity
Showbitz, Capital Php 9940.00
Total Owner's Equity Php 9940.00
TOTAL LIABILITIES AND EQUITY Php 19,450.00

Showbitz
Statement of Comprehensive Income
As of October 24, 2018
Service Revenue Php 19,450.00
Total Revenues Php 19,450.00
Net Purchases (Ingredients, Decoration) Php 7,379.70
Uniform Expense Php 3,000.00
Rent Expense Php 500.00
Total Expenses Php 10,879.70
NET INCOME Php 8,570.30