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Maryknoll School of Lupon Inc.

Kambing Baratua St.Lupon, Davao Oriental

FAMM RICE SNACK


BAR
Presented to

The Faculty of Senior High School Department

Submitted by:

ANGCO, ADA DAZYRIE S.

ATANOSO, DARRYL DAN N.

FARIN, ULLAH

MANTE, CHANDEE GRACE M.

MASIGBAD, KRISTINE S.

Submitted to:
Mr. Alvin Baulos
TABLE OF CONTENTS
INTRODUCTION ………………………………………………………………………………

EXCUTIVE SUMMARY ………………………………………………………………………

GENERAL COMPANY DESCRIPTION ……………………………………………………

MARKETING PLAN ………………………………………………………………………….

PRODUCTIONPLAN …………………………………………………………………………

ORGANIZATION AND MANAGEMENT PLAN ……………………………………………

FINANCIAL PLAN ……………………………………………………………………………

REFERENCES ………………………………………………………………………………..

LIST OF APPENDICES ……………………………………………………………………..

LIST OF FIGURES …………………………………………………………………………..

LIST OF TABLES ……………………………………………………………………………

CURRICULUM VITAE ……………………………………………………………………….


INTRODUCTION

A part of the Filipino culture is the time of meryienda, we Filipinos are used to

eating different kinds of snacks in different times of the day. Along with those usual

snacks that we eat, rice delicacies such as kakanins may also be thought of.

Relating this to the locality that the business proponents are targeting which is

the Rice Granary of Davao Oriental; the business proponents will present a product that

is in accord to the people’s taste and occupations. These products are different rice

delicacies with twists and additions from urban snacks.

1. Objectives of the Project / Business

The conduct of the study aims to achieve the following objectives:

 Identify the demands of the business in terms of eating sweets during snack and

every leisure time they have.


 Determine the feasibility of the market in its chosen target place location.
 Apply all the knowledge gathered by the proponents in preparing the business

proposal.

2. Methodology

To finish the started study, the advocators will administrate a market research in

order to identify and measure the increase or decrease of the demand of the proposed

business in the prospected location in the target market. In conducting a market

research, the proponents used a quantitative method approach of research study in

gathering data from the chosen respondents. In relation to the approach used, the
proponents will be using survey questionnaires to gather data from the target customers

on whether the proposed business will be of success or not at that targeted location.

The proponents will be making a Questionnaire Design that is clear and definite in order

to provide the needed data that would be useful in the study. The people that will be

surveyed must come from or is residing in the municipality of Banaybanay. After the

survey, the proponents will gather and analyse the data that came up with the demand

opportunity of the proposed food enterprise, so that there will be continuous process in

formulating the business plan. In accordance to it the enterprise can get result and

quickly make an action if there is a problem in the business.

3. Scope and Limitations of the Study

The proponents will be focusing on the sample size from the population of

Banaybanay, which will be the location of the proponents’ proposed business. The

paper only presents the important elements of the business plan being guided from the

given business plan format provided by the designated teacher. Financial Information

will be based according to the survey results and forecast of the proponents.

4. EXCUTIVE SUMMARY

I. Name of the Product

According to the additional research, the rice is one of the most common

comfort food of every Filipino which is high in carbohydrates and minerals and innovate

it into something sweet that can be served cold and hot.


We decided to name our Business as FAMM Snack Bar from our surnames,

Farin, Angco, Atanoso, Mante, Masigbad to attract customers in the area.

FAMM Snack Bar is determined to become one of the most visited and valued

shop of the customers like students, workers, young, and old who want an innovation

with their favourite delicacies. The snack bar is also determined to promote the local

delicacies and give a place to relax and escape the stressful life through books,

magazines and cozy environment of the snack bar and enjoy its services.

With the rising demand for a new product, number of people in the area and

abundant resource of the municipality, the snack bar will capitalized on its people and

environment where it is a great source of income to make a profit.

The FAMM snack bar will be operated on a 800 square feet within the area of

Freedom Park where it is a walking distance of the targeted customers who are

students and some office workers who are seeking for relaxations.

FAMM Snack Bar is a general partnership which will be owned and shared

equally by 20% of Ada Dazyrie Angco, Darryl Dan Atanoso, Ullah Farin, Chandee Grace

Mante and Kristine Masigbad.

The FAMM Snack Bar will be offering delicacies like “Turong Ibos” which will be

loved by the costumers which have a sweet tooth. The products will be a high quality

and affordable to all he people.


EDUCATIONAL
NAME ADDRESS
BACKGROUND/

EXPERIENCES

Angco, Ada Dazyrie S. Student Poblacion


Banaybanay, Davao
Oriental
Atanoso, Darryl Dan Student Poblacion, Lupon
N. Davao Orientakl
Farin, Ullah Student Bato – Bato, Davao
Oriental
Mante, Chandee Student Cabangcalan
Grace O. Banybanay, Davao
Oriental
Masigbad, Kristine S. Student Piso, Banaybanay
Davao Oriental

1. Project’s Contribution to the Economy

First is that through our business we may lessen the unemployment and

underemployment rate of the country. By time, when the sweet and affordable

business venture of FAAMM Snack Bar will become popular in the municipality, then

the people, foreign and local tourists will come visit and try our special products, if

many people are satisfied with our products, they can recommend it to other people

even on their friends and families or even to those tourist that usually love to buy this

kind of product.

GENERAL COMPANY DESCRIPTION


The FAMM Snack Bar is a new small business venture that will provide high

quality and affordable innovated snacks to its customers. The FAMM Snack Bar will be

a partnership, owned and operated by Ada Dazyrie Angco, Darryl Dan Atanoso, Ullah

Farin, Chandee Grace Mante and Kristine Masigbad.

The FAMM Snack Bar’s target customers are the millenials who are looking for a

new taste of confectionaries.

I. GENERAL COMPANY DISCRIPTION

1. Vision, Mission, Goals and Enterprise Objectives

1.1 Vision
 To enhance the lives of the Filipinos through Micro Business like the FAMM
Snack Bar.
 In 3 to 5 years, FAMM Snack Bar will be the most sought out snack bar in the
Philippines.
 To be able to open hundreds of branches nationwide.
1.2 Mission
 To be able to give high quality services to the costumers.
 To gain high satisfaction ratings from the costumers.
 To be able to achieve high revenues and returns.

Objectives

 To be the leading Food chain and snack bar in Banaybanay and will

establish numerous branches nationwide.


 Generate high net profit based from the returns of the enterprise and

keeping overhead cost to minimum.


 To show the uniqueness and innovative products made by the snack

bar to the millenials.

Business Philosophy
The Rice to the Top Snack Bar believed in “Every customer’s happiness is our

success”. In order for the business to rise in success, the FAMM Rice Snack Bar will

provide products which are new to the eyes of the customers. And the business venture

aims to provide good services to the people who are seeking for new environment.

Legal Form of Business Ownership

FAMM Snack Bar is a small time snack venture which is systematized as a form

of partnership. This is owned and ran by Ada Dazyrie Angco, Darryl Dan Atanoso, Ullah

Rashel Farin, Chandee Grace Mante and Kristine Masigbad. Each singular has the

equal proportion of rights in the snack venture.

MARKETING PLAN

In order for the survival of the enterprise, we will set a marketing objectives, strategies,

budget and sales forecast to determine what would be the proper action to be make.

Marketing objectives:

We commit to provide a good service for the sake of all the costumers or buyers. Rice

to the Top enterprise will achieve the goals such as the following:
i. There would be an increase of sales in the enterprise.

ii. Build brand awareness for the product to be known by many consumers not only in

the target market.

iii. Make a new product out from the given product.

iv. Enhance the relationship among the costumers.

v. Grow market share.

Marketing Aspect

1. Description of the Products and Services.


The following are the products and services that the FAMM Snack bar will be

offering to the targeted customers. The products are based from the delicacies

from the different cities with the touch of Banaybanay products and turned into

new snacks. The products will catch the attention of the customers who are

seeking for a new pinoy dessert.

PRODUCT DESCRIPTION SERVICES

The Rice to the Top Snack Bar offers innovated delicacies like the famous rice

pudding “Suman and mango” with a twist. The “Turong Ibos” is made up of sticky rice
pudding and the taste will explode in everyone’s mouth. The product will caught the

attention of the customers who are seeking for a new pinoy dessert.

With the Rice to the Top’s homey and relaxing atmosphere with books to read,

the snack bar will attract students who loves to read, people who are looking for

relaxation and will also attract competitors in the same line of business.

2. Proposed Location

In order to attract numerous customers, the Rice to the Top Snack Bar is will be

established near in the Kambing Baratua Street, Lupon, Davao Oriental that will be

neighbouring schools which has a great number of possible costumers.

3. Market Area
For the business’ success, an entrepreneur should know it’s target market,

the historical demand, projected demand, and other stuffs that will lead to the top

of all business.

a. Target Market

The business venture will aim to attract students, parents, teachers

and benefactors of the school and even those who walks randomly nearby

our stall. There will be no specifications of a person (such as their age,

gender, etc.) for our product will be for all. We also accept franchising in

order to grow at an even faster rate and also to achieve our goals.

b. Historical Demand
This section shows the three year historical demand of the products in

the chosen locality.

Year Population Average % of Number of Total Demand


(7-60 years old) Customers Purchase per
(20%) month
2015 41, 117 8, 223 5, 756 69, 072
2016 80,178 16, 035 11,224 134, 688
2017 117, 286 23, 457 16, 419 197, 028
2018 228, 707 45, 741 32, 018 384, 216

Table ___, Historical Demand


c. Projected Demand

Year Base Year Average % Increase Projected Demand


2018 2017 134, 688 135, 985
2019 2018 197, 028 198, 899
2020 2019 384, 216 387, 866

Table __, Project Demand

d. Historical Supply

COMPETITOR YEAR 1 YEAR 2 YEAR 3

1,985,360 2,004,220 2,023,260


Competitor 1
1,920,330 1,938,573 1,956,989
Competitor 2
1,250,850 1,262,733 1,274,728
Competitor 3

Competitor 4

Competitor 5

Table__, Historical Supply

e. Projected Supply
COMPETITOR 1

Year Base Year Average % Increase Projected Supply


2018 2017 0.95% 2,004,220
2019 2018 0.95% 2,023,260
2020 2019 0.95% 2,042,480

COMPETITOR 2

Year Base Year Average % Increase Projected Supply


2018 2017 0.95% 1,938,573
2019 2018 0.95% 1,956,989
2020 2019 0.95% 1,975,580

COMPETITOR 3

Year Base Year Average % Increase Projected Supply


2018 2017 0.95% 1,262,733
2019 2018 0.95% 1,274,728
2020 2019 0.95% 1,286,837

Table__, Projected Supply


f. Supply and Demand Analysis

Unsatisfied
Year Demand Supply
(1) (2) (3) demand
(4)= 2-3
HISTORICAL
1 69, 072 3, 369, 540
2 134, 688 5, 070, 838
3 197, 028 5, 057, 949
PROJECTED
1 135,985 3,989,580
2 198,899 3,858,903
3 387,866 2,513,583

Table__, Supply and Demand Analysis

MARKETING PLAN II

Marketing Objectives

The following shows the entire marketing objective of the business venture.

 To increase the sales of the enterprise for the next 3 years.


 To introduce new innovated products.
 To gain better returns.
 To attract more customers.

Marketing Strategies
i. Product Strategy – a good fast food chain offers the best quality which is

essential in taking part in every customer’s views about your business. One of

the factors that can increase the percentage of the business survival is the

cleanliness, sanitation and orderliness which will be applied in the snack bar. The

quality of the products to be used and the savour of each will be the largest

aspect that contributes for the success of the business. Good quality products

vary from the uniqueness of its ingredients and the Cost-plus-pricing strategy.
1. Promotional Strategy – It includes the advertisement of the grand opening

of the business venture thru ads which can creates awareness and interest of

the targeted customers to visit the snack bar and also having some free taste

to communicate with the people which can help in recommending the

business venture to other possible customers.


 Location - The FAMM snack bar will be located in the center of the

plaza in the Poblacion Banaybanay, Davao Oriental wherein the target

customers can be found because of the school vicinity and it is the

center of production and barter.


 Local Media – Radio stations can help in advertising the business

venture which can be a big in spreading fast information. Newspapers

can also raise awareness of the locals in the area.


 Social Media – Since the target customers are the students, office

workers and other millenials, the mobile phones can generate the apps

such facebook, twitter and instagram to advertise and promote the

business.
ii. Pricking Strategy – all the products that the FAMM snack bar is offering are

based on the quality of the ingredients to be used. The prices are in the average

portion in which the targeted customers can afford including the market share,
survival and return on investment of the business in the price. Since the target

customers are students and office workers, who are seeking for unique and new

food venture, it will definitely gain sufficient profit margin.


iii. Distribution Strategy
Since the FAMM Snack bar has its own building which is located in the

plaza, the distribution of the products will be direct thru the snack bar so

that the customers can relax and enjoy the vicinity. The customers can

also order the products for take-out since the FAMM snack bar is an in

and out type of fast food chain..

Sales Forecast

Marketing Budget

Particulars Quantity Cost

TABLE 1.6 MARKETING BUDGET

Production Process

Purchasing of Ingredients FRY THE TURONG SUMAN WITH


REMOVE THE PRODUCT FROM
THE LATIK AND SESAME SEEDS
THE OIL
UNTIL GOLDEN BROWN

Preparation of Materials and


Pre heat the pan or
equipments SPRINKLED IT WITH CHOSEN
prepare the blender SAUCE (CHOCOLATE OR MANGO
FLAVOR)
SCOOP 2 TABLESPOONS OF STICKY SERVE AND ENJOY WITH COLD
RICE AND WRAP IT WITH LUMPIA DRINKS.
Mixing the Ingredients
PRODUCTION PLAN
COST OF LABOR

COST OF NUMBER RATE NUMBER OF WAGE PER ANNUAL


LABOR OF PER DAY WORKING MONTH COST OF
EMPLOYE DAYS PER WAGES
ES MONTH
Head Cook 1 200.00 27 5,400.00 64,800.00
Assistant Cook 1 150.00 27 4,050.00 48,600.00
Cashier 1 120.00 27 3,240.00 38,880.00
Utilities 3 100.00 27 2,700.00 32,400.00
Security guard 1 150.00 27 4,050.00 48.600.00
Waiter / 3 150.00 27 4,050.00 48,600.00
waitress
Manager 1 250.00 27 6,750.00 81,000.00
Table__, Shows the cost of labor of the Rice to the Top Snack Bar

UTILITIES EXPENSE

PARTICULARS SOURCE BASIS RATE TOTAL COST


PER ANNUM
Electricity Bill DORECO Monthly 8,000.00 96,000.00
Water Bill Lupon Water Monthly 2,000.00 24,000.00
Connection
Table __, Shows the Utility expense of the Rice to the Top Snack Bar

RAW MATERIALS AVAILABILITY


Raw Materials Purchase Price/ Name of Supplier Terms of Purchase
Est. Market Value
Sticky Rice 1 Sack Bagayas Rice Mill Every 2 weeks
Lumpia Wrapper 1 bag ER Supermarket Every 2 weeks
Brown Sugar 30 kilos ER Supermarket Every 2 weeks
Cocoa Powder 2 box ER Supermarket Every 2 weeks
Mango Powder 2 box ER Supermarket Every 2 weeks
Sprinkles 2 box ER Supermarket Every 2 weeks
Vegetable Oil 30 kilos ER Supermarket Every 2 weeks
Sesame Seeds 2 bags ER Supermarket Every 2 weeks
Marshmallows 5 bags ER Supermarket Every 2 weeks
Ice Cubes 20 Bags ER Supermarket Ever 2 weeks
Ginger 2 kilos Bing’s Gulayan Every 2 weeks
Table__, Shows the Raw Materials and it’s Cost of the Rice to the top Snack Bar.

FIXED ASSET ACQUISITION

PARTICULARS UNIT COSTS QUANTITY TOTAL COST


Land 400, 000.00 1 400,000.00
Building 500,000.00 1 500,000.00
Computer 15,000.00 1 15,000.00
Equipment
Furniture and 35,000.00 35,000.00
Fixture
Freezer 20,000.00 1 20,000.00
Gas Tanks 1,800.00 2 3,600.00
Water Dispenser 1,500.00 2 3,000.00
Wall Fan 25,000.00 5 125,000.00
CCTV Camera 10,000.00 1 10,000.00
This__, Shows the fixed asset acquisition of Rice to the Top Snack Bar.