I.

Introduction

Our proposed entrepreneurial venture is a food stall which caters healthy and affordable
foods and drinks. This business aims to introduce something unique and something very Filipino.
Our goal is to give people a chance to consume something healthy in this world full of instant
foods. We want to offer a unique place where people can experience a glimpse of how Filipino
people live a simple life. We dreamed of serving foods that can be enjoyed by people from all
walks of life. We will be in the business of helping our customers relieve stress and toxicity in
their bodies by providing them piece of mind through great ambiance, convenient location,
friendly customer service and of course products with good quality. Our aim is to encourage
people to start a healthy habit by consuming healthy foods. We would like children to know that
eating vegetables and fruits doesn't have to be that hard.

Food Industry here in the Philippines holds an impressive record, this is because Filipino
people loves to eat and also we have this principle in life that spending money in buying foods
is un-arguably okay. Here in Maasin City food businesses are successful because first of all
Maasin is already a city and not to mention it is the capital of Southern Leyte which makes it a
perfect spot for businesses. Maasin is also crowded which makes it easier for businesses to
have customers and above all Maasin City is getting known for its tourist spots. With these tourist
attractions people from all over the nation and even the world are encouraged to visit Maasin
which makes the number of your possible customers higher. One of the reasons why businesses
(food businesses in particular) are successful here in the country is the fact that we have a lot of
guests who loves to try Filipino foods. As new entrepreneurs we want to grab this opportunity
that is why we decided to enter into this kind of venture because we would like to introduce
something Filipino with a twist to our locals and even to our foreign guests.

With our growing economy putting up a business is a good course of action to take
because aside from the fact that we have a lot of possible customers who would like to try
something new in order to satisfy their needs, we also have a supportive government which
gives aid and guidance to entrepreneurs. We love to eat which is advantageous for
entrepreneurs with food businesses but the challenge is how to be ahead of the pack, how to
encourage people to buy your products and how to make them loyal to your business. Creativity
is one of our nature that is why it is not surprising when someone discovers something. With this
creativity competition keeps on growing because as what we can see in social medias and even
in the news, Filipinos seem to have unlimited ideas on what to do to capture peoples' interest.
That is why our main goal is to serve quality products with affordable prices. Knowing that we
have this attitude of love for food but doesn't want to spend so much money for it we come up
with the strategy of offering affordable products without the need to sacrifice its quality. With our
business we can have local producers to provide us the raw materials we need which makes the
access easier and besides importing will cost us a lot of fortune (why import when we have our
own sources). Through the utilization of our own local producers acquiring raw materials is easier
and less expensive which leads us to lower prices of our products. If raw materials are available
in our country it is not really necessary to import because as an entrepreneur you have to be
resourceful and initiative. This action can also help our local producers earn income.

Our kind of product holds a good spot in the market. In Maasin we actually have a lot of
businesses which serves us foods and drinks. It is not surprising if food businesses are
successful here in our locality it is because we have schools, offices, hospitals and other
establishments who needs the existence of food stalls. But what makes our business different
from the other is the fact that what we offer are foods that are healthy and affordable which is
quite different from most of the food businesses here in Maasin City.

In the hands of our customers lies our success or failure that is why as much as possible
we want them to be satisfied. One of the things that needs a lot of attention when you are in the
food industry is to make sure that the foods are safe for the customers to eat. As entrepreneurs
we intend to produce our products the way it should be produced- following the standards that
will help secure everyone's safety. Even if we do some innovation we will make sure that the
process and actions we are taking will not put anyone in danger.
List of Products:

* V&F Shake

* V&F Salad

* Banana Blossom Steak (with Iced Tea)

Strengths:

* As millennials we are perfectly aware about the current trend. We can also anticipate the
upcoming trends as entrepreneurs who belong to the millennial generation.

* Being creative and innovative is our nature.

* We are risk takers.

* We have quite a lot of ideas.

* We are advocates of healthy lifestyle.

* We are exposed with the different social media platforms which can give aid in business
promotion.
Weaknesses:

* How to establish our business and encourage people to trust us as new entrepreneurs.

* Competition against older and more experienced entrepreneurs.

* Developing strategies that can help us keep up with the growing competition in the market.

* Lack of experience.

The competition in the food industry is really high. From those businesses which holds a
good spot in the market up to those home-based entrepreneurs (you can really say that the
competition is on fire). Here in Maasin City we have a lot of food businesses and I can say most
of our possible competitors are successful. With our chosen venture we will enter as neophytes.
We will eventually start from scratch and eventually with patience and hard work we will be able
to succeed. As new entrepreneurs we have to invest a lot of time and attention in learning from
our experiences, from our customers and even from our competitors. As newbies we have to
learn how to play in the market wherein competition is high and ideas are overflowing.
III. Management Consideration

“Mangaon ta” Organizational Chart

MANAGER

BOOKKEEPER CASHIER

COOK

SERVICE CREW
Potential Staffing
The key management personnel required for the operation of the business are as follows:

Administrative Worker:
Position: Manager
Salary: 325/day

Duties and Responsibilities of a Manager:

 Maintains staff by recruiting, selecting, orienting and training employees; maintaining a

safe, secure and legal work environment; developing personal growth opportunities.

 Maintains professional and technical knowledge by attending educational workshops,

conducting training, reviewing and professional publications, establishing personal
networks, bench marking state-of-the-art practices, participating in professional societies.

 Maintains quality service by enforcing quality and customer service standards, analysing
and resolving quality and customer services problems, identifying trends.

 Accomplishes staff results by communicating job expectation; planning, monitoring and

appraising job results; coaching, counselling, and disciplining employees; developing,
coordinating, and enforcing policies, procedures and productivity standards.

 Accomplishes financial objectives by forecasting requirements; preparing an annual

budget; scheduling expenditures; analysing variances; initiating corrective actions.
Job Specifications:

 Qualifications: Excellent in Organizations skills, good communicator, ability to prioritize

independently, multitasking can handle many assignments, project management ability,
decision-maker, willing to stretch extra hours to complete assigned work, accuracy and
punctuality.
 Academic: Bachelor’s degree holder in Business Administrative or any business related
program.

Position: Bookkeeper
Salary: 1,000/month (honorarium)

Duties and Responsibilities of a Bookkeeper:

 Enter payroll/ create payroll

 Update employee benefit information
 Deposit local taxes and with holdings (if a semi-monthly depositor)
 Develops system to account financial transactions through chart of account
establishments, defining bookkeeping policies and procedures
 Maintain subsidiary account verifying allocating and posting transactions.
 Balances general ledger by preparing a trial balance; reconciling entries
 Maintains historical account by filing documents
 Prepares financial reports collecting, analyzing and summarizing account information and
trends.

Job Specifications:

 Qualifications: Should have knowledge of bookkeeping an generally accepted accounting

principles, should also possess good communication skills and the ability to multitask,
computer, skills, certifications, must have at least 2 years of experience.
 Academic: Either College graduate, under graduate, Associate’s degree in accounting or
business administration or equivalent business experience, or related course.
Position: Cashier
Salary: 305/day

Duties and Responsibilities of a Cashier:

 Greet customers
 Dispense correct change, take money in the form of cash, issue receipts
 Count money in the cash drawers at the beginning of shifts to ensure that amounts are
correct and there is adequate change.
 Change receipt paper as needed, resolve amount discrepancies.
 Clean out check out area with damp cloth and disinfectant.
 Establish or identify prices of goods, services or admission, and tabulate bills using
calculator.
 Answer customer’s questions and call the manager if answering it doesn’t solve the issue.

Job specifications:

 Qualifications: High skilled in providing a timely, efficient, and considerate customer

service, and manage drawer, demonstrate ability to respond and resolve customer’s
requests and concerns, able to assist customers with purchases and transactions,
experienced in restocking merchandise, meticulous competency in sales, products and
services, excellent in written and verbal communication skills, ability to develop strong
customer relations and accurate with math and currency.
 Academic: A Bachelor’s degree holder in Business Administration or any business
related program.
Direct Labourers
Position: Cook
Salary: 280/day

Duties and Responsibilities of a Cook:

 Clean food preparations areas, cooking surfaces and utensils

 Cook and package batches of food which are prepared to order or kept warm until sold.
 Cook and exact number of items ordered by each customer, working on several different
orders simultaneously.
 Maintain sanitation, health and safety standards in work areas.
 Measure ingredients required for specific food items being prepared.
 Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
 Pre-cook items in order to prepare them for later use.
 Read food orders slips or receive verbal instructions as to food required by patron;
prepare and cook food according to instructions.
 Verify that prepare food meets the requirements for quality and quantity.
 Wash, cut and prepare foods designated for cooking.
 Clean, stock, restock workstations and display cases.
 Schedule activities and equipment use with managers, using information about daily
menus to help coordinate cooking times.

Job specifications:
 Qualifications: Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures. Must
be able to recite the menu and ingredients listed on menu before beginning first shift.
 Academic: Formal education is not required for this job.
 Position: Helper/ Service Crew
Salary: 260/day

Duties and Responsibilities of a Service Crew

 Interact with the customers.

 Promote the services and products offered.
 Welcome and greet clients.
 Help cooks and prepare meals.
 Maintain kitchen work areas and restaurant equipment and utensils in clean and
orderly condition.
 Set up banquet tables, wash and peel vegetables.
 Scrape food from dirty dishes and wash them.
 Serve customers order.

Job specifications:

 Qualifications: Ability to work under pressure has a customer relationship, ability to

work multiple assignments.
 Academic: Usually does not have educational requirement.
Production and Operation Management Issues

Production and operations management issues exist in every type of business. In the
food industry one of the biggest issue is sanitation. Businesses must be able to serve foods
which are safe for consumption, foods that are safe from any contamination that might affect the
health of the consumer. Every individual deserves healthy and safe foods for consumption that
is why the government requires businesses to secure a document which proves that they follow
the rules and regulations governing sanitation issues before they are given the permission to
operate. Proper waste disposal is one of the many responsibilities of every business
establishments. In order to assure customers that they will be consuming not just healthy foods,
but also clean foods we must see to it that our wastes are properly disposed. In managing the
wastes, segregation method of waste disposal will be employed by the business in its areas. In
segregation, three trash bins will be placed in different areas. Wastes that are biodegradable,
non-biodegradable and recyclables must be separated from each other. We will see to it that the
wastes are properly disposed by the personnel and will be collected by the garbage collector in
order to prevent foul odors and rodents from destroying the gentle sanitation in the business.
For starting entrepreneurs the area of the business establishment is also a problem. As
entrepreneurs we want our customers to eat comfortably, but if our place cannot accommodate
the number customers they might find it disappointing and it's not good for entrepreneurs who
are still in the starting stage. That is why for our business we decided to use foldable tables in
order for us to adjust easily during the times where there are lots/fewer number of customers.
Among all the issues food industry is facing, rendering effective and efficient service must be the
number one problem. Consumers have different reasons as to why they prefer to eat outside
their homes but most probably it is because some are working/studying and cooking something
to eat takes time and is also hassle that is why eating outside is their alternative. This reason
alone is enough to encourage food businesses to serve foods as fast possible. Cooking and the
re-heating them would be the best solution so that hungry customers doesn't have to wait for a
long time.
Equipment Needs
Machines and Equipment

Rice Cooker
 Price: P10,800
 Electric type
 60 cups capacity
 Life span – 5 years

Gas Stove Double Burner – La Germania

 Price: P4,100.00
 Power – 1.0 HP
 Model – G8002BL
 2 Cast iron burner (85mm)
 Life span - 5 years

Petron Gasul with Regulator and Hose

 Price: P1,300.00
 Life span – 5 years
Single Door Panasonic Refrigerator
 Price: P9,899.00
 Type: Single Door
 Model Code: NR- A7413ES
 Dimension: 545 x 626 x 997 (mm)
 Capacity (Total) : 139 L
 Net weight: 29 kg.
 Gross weight: 44 kg.
 Freezer: 26 L
 Life Span - 5 years

Glass Food Display

 Price: P1,500.00
 Glass – aluminium
 3 layers
 Life span - 5 years

Plastic Chairs
 Price: P229.00
 Brand – Uno
 Net weight: 150 kg
 LIC no: Q-1264
 Life span - 5 years
Table
 Price: P499.00
 Life span – 5 years

Ice Crusher
 Price: P999.00
 Life span - 5 years

Blender
 Price: P960.00
 Life span - 5 years

Fire Extinguisher
 Price: P1200.00
 Life span – 5 years
Utilities

Like most establishment here in Maasin City, “Mangaon ta” is going to rely on the service
provided by SOLECO and Maasin Water District (MWD) in obtaining electrical power supply
respectively. Other than light sources, the following requirements are used in the business will
be run by electrical power: Refrigerator, Blender, and Rice cooker. It is projected that the total
cost of electricity for the aforementioned equipment within a month is worth of 1,500.00. As for
the cost of water supply, it is estimated to be 350.00 per month. The cost of gas per month is
1,700.00.

IV. Marketing Consideration

1. Detailed Product Description

“Mangaon ta” offers Banana Blossom Steak (with Iced Tea) and V&F shake for meals.
These products were chosen based on the availability of the ingredients.
Steak is commonly cooked with meat such as pork. In “Mangaon ta”, we prepare steak
not only with meat but also with malunggay and banana blossoms wherein it is nutritious.
“Mangaon ta” also offers V&F shake, a kind of juice wherein it is organic and good for
everyone’s health.
The Banana Blossom Steak is made by banana “heart” blossom patty. Then added with
malunggay, carrots and small amount of meat which adds more flavour and taste to the product.
V&F shake contains fruits and vegetables of your choice. Producing shake is a fun and
creative way to use your favourite organic ingredients and turn them into a refreshment. Plus,
they’re incredibly easy to make. Just chop up your favourite ingredients, toss them into a blender,
and voila! You’re ready to enjoy a yummy and healthy drink.
Production Process
The following are the necessary procedures in making Banana Blossom Steak and V&F
Shake.

Banana Blossom Steak

Materials Required:
• 1 medium Banana Blossom
• 1/4 ground pork
• 5 stalks Malunggay
• 4 eggs
• 1kg. Rice
• 1 ground onions
• 1 ground carrots
• 1/4 salt
• 5 tomatoes
• 1 bottle cooking oil
• 1 magic seasoning
• 1/4 corn-starch

Procedure:
• Boil the Banana Blossom until al dente. While waiting, cook the rice.
• Strip the Malunggay leaves.
• Chop the Malunggay, Banana Blossom, tomatoes and prepare the ground pork,
onions, carrots and eggs put it in a bowl and mix them all.
• Put one (1) pack magic sarap seasoning and 1/4 cup of corn starch, mix them well.
• Form a patty into a ladle and fry it in oil until golden brown.
• Put it on top of the cooked rice, with a preferred sauce and serve it immediately.
 Production Cost for Banana Blossom Steak (230 servings)

Daily Basis

RAW MATERIALS QUANTITY UNIT COST TOTAL

GROUND PORK 4.75 kg 200/kg 950.00

ONIONS 1/4 kg 80/kg 20.00
CARROTS 1 kg 140/kg 140.00
TOMATOES 1 kg 48/kg 48.00
SALT 1/4 kg 20/kg 5.00
COOKING OIL 1 gallon 120/gallon 120.00
EGGS (LARGE SIZE) 4 trays 195/tray 780.00
CORNSTARCH 1 kg 40/kg 40.00
BANANA BLOSSOM 24 pcs 5 each 120.00
MALUNGGAY 6 bundles 5/bundle 30.00
RICE (LIBERTY) 10 kg 45/kg 450.00
MAGIC SARAP 1 dozen 35/dozen 35.00
ICED TEA POWDER (450g) 2 packs 173 each 346.00
SOY SAUCE 1/4 gallon 160/gallon 40.00
KETCHUP 1/4 gallon 200/gallon 50.00
VINEGAR 1/4 gallon 160/gallon 40.00
CALAMANSI 1/2 kg 80/kg 40.00
GARLIC 1/4 kg 120/kg 30.00
CHILLI 1/4 kg 100/kg 25.00
TOTAL 3,309.00

Monthly Basis

NO. OF OPERATIONAL
DAILY PRODUCTION COST DAYS PER MONTH MONTHLY PRODUCTION COST
3,309.00 20 66,180.00
V&F Shakes
 Banana Shake
 Watermelon Shake
 Apple-Carrot Shake
 Malunggay Shake

Materials Required:
For Banana Shake
 2 pcs. Banana (lakatan)
 1-2 Sugar tbsp.
 Crushed Ice
 Evaporated Milk
 Condense Milk

Procedure:
• Peel and chill bananas.
• Blend sliced bananas, and then add evaporated milk, condense milk and sugar.
• Add ice and blend until smooth
Production cost for V&F Shake (225 servings)

Daily Basis

RAW MATERIALS QUANTITY UNIT COST TOTAL

BANANA 2 kg 60/kg 120

WATERMELON 12 kg 20/kg 240
APPLE 12 pcs 2 for 25 150
CARROTS 1 kg 140/kg 140
MALUNGGAY 6 bundles 5 each 30
CONDENSE MILK 3 cans 30 each 90
EVAPORATED MILK 3 cans 25 each 75
SUGAR 1 kg 30/kg 30
TOTAL 875

Monthly Basis

DAILY PRODUCTION NO. OF OPERATIONAL

COST DAYS PER MONTH MONTHLY PRODUCTION COST
875 20 17,500

Production Cost for Salad (120 servings)

Daily Basis

RAW MATERIALS QUANTITY UNIT COST TOTAL

CUCUMBER 5 kg 20/kg 100

CARROTS 1 kg 140/kg 140
ONIONS 1/4 kg 80/kg 20
TOMATOES 1/2 kg 48/kg 24
VINEGAR 1/4 gallon 160/gallon 40
TOTAL 324
Monthly Basis

DAILY PRODUCTION NO. OF OPERATIONAL DAYS MONTHLY PRODUCTION

COST PER MONTH COST
324 20 6,480

NO. OF
MONTHS PER ANNUAL PRODUCTION
PRODUCTS MONTHLY PRODUCTION COST YEAR COST ( YEAR 1 )

BANANA BLOSSOM
STEAK 66,180.00 12 794,160
V&F SHAKE 17,500.00 12 210,000
SALAD 6,480.00 12 77,760
TOTAL 90,160.00 1,081,920

YEAR 1

MONTHLY
PRODUCTION COST NO.OF MONTHS PER YEAR ANNUAL PRODUCTION COST ( YEAR 1 )
90,160 12 1,081,920

YEAR 2

Estimated to increase
by 10% based on year 1
annual production cost

ANNUAL
PRODUCTION
ANNUAL PRODUCTION COST
COST ( YEAR 1 ) ESTIMATED INCREASE ( YEAR 2 )
1,081,920.00 10% 1,190,112.00
YEAR 3

Estimated to increase
by 12% based on year 2
annual production cost

ANNUAL
PRODUCTION
ANNUAL PRODUCTION COST
COST ( YEAR 2 ) ESTIMATED INCREASE ( YEAR 3 )
1,190,112.00 12% 1,332,925.44

YEAR 4

Estimated to increase
by 14% based on year 3
annual production cost

ANNUAL
PRODUCTION
ANNUAL PRODUCTION COST
COST ( YEAR 3 ) ESTIMATED INCREASE ( YEAR 4 )
1,332,925.44 14% 1,519,535.00

YEAR 5

Estimated to increase
by 16% based on year 4
annual production cost

ANNUAL
PRODUCTION
ANNUAL PRODUCTION COST
COST ( YEAR 4 ) ESTIMATED INCREASE ( YEAR 5 )
1,519,535.00 16% 1,762,660.60
Sales Forecast
Daily Basis

NO. OF UNITS
PRODUCTS PRODUCED PRICE TOTAL

BANANA BLOSSOM
STEAK (with Iced Tea) 230 30 6,900.00
V&F SHAKE 225 15 3,375.00
SALAD 120 15 1,800.00
TOTAL 12,075.00

Monthly Basis

NO. OF OPERATIONAL DAYS MONTHLY

DAILY INCOME PER MONTH INCOME
12,075.00 20 241,500.00

YEAR 1

NO. OF ANNUAL
MONTHS PER SALES
MONTHLY SALES YEAR ( YEAR 1 )
241,500.00 12 2,898,000.00

YEAR 2

Estimated to increase
by 10% based on year 1
annual sales

ANNUAL
ANNUAL SALES ESTIMATED SALES
( YEAR 1 ) INCREASE ( YEAR 2 )
2,898,000.00 10% 3,187,800.00
YEAR 3

Estimated to increase
by 12% based on year 2
annual sales

ANNUAL
ANNUAL SALES ESTIMATED SALES
( YEAR 2 ) INCREASE ( YEAR 3 )
3,187,800.00 12% 3,570,336.00

YEAR 4

Estimated to increase
by 14% based on year 3
annual sales

ANNUAL
ANNUAL SALES ESTIMATED SALES
( YEAR 3 ) INCREASE ( YEAR 4 )
3,570,336.00 14% 4,070,183.04

YEAR 5

Estimated to increase
by 16% based on year 4
annual sales

ANNUAL
ANNUAL SALES ESTIMATED SALES
( YEAR 4 ) INCREASE ( YEAR 5 )
4,070,183.04 16% 4,721,412.33
2. Identify Target Market

Our primary target markets are the students from Saint Joseph College, College of
Maasin, SLSU MCC, STI College. Moreover, “Mangaon ta” will also cater walk-in customers,
faculty and staff of the schools and even employees of different establishments within Maasin
City.

3. Describe Place Product will be Distributed

“Mangaon ta” food stall has a total land area of 2 1/2 x 3 square meters. The production
schedule will be done from Monday to Friday at 8:00am - 8:00 pm.
As stated in the previous part “Mangaon ta” will be strategically located at Enage Street,
Tunga-tunga, Maasin City, Southern Leyte, few meters away from the Maasin City Hall and our
Lady of Assumption Parish. This particular location presents an array of opportunities and
benefits to the business.
First, since the business target markets are the students from the different schools and
Colleges; thus, the proponents choose this place because it is very accessible for the students.
The business can directly reach its target markets. Second, this is the most preferable area for
the business since it will only cover a small space in which in return we only have to pay lesser
amount of rent. Third, the area provides a low pollution factor in a way that it is just few meters
away from city health office that facilitates and inspects the proper waste disposal of the city.
These are some reasons why “Mangaon ta” will be built therein.

4. Price Determination

Competition
Producing this kind of product is quite easy but introducing it to the locality is a challenging
one. Challenge because of unbound food business located from corner to corner and side to
side of the city. ”Mangaon ta” product has a unique taste that the other competitors don’t have
and is very affordable for the target market.
 Proposed price
Since “Mangaon ta” products are unique in the locality, price of the finished products will
just be based on the demand and the availability of the raw materials needed for manufacturing
the said products.

Following are the proposed price for our products.

Items Price
Banana Blossom Steak (with Iced Tea) ₱30.00
V&F Shake ₱15.00
V&F Salad ₱15.00

5. Promotional Plans
Since the concept is an innovative product to be offered in the market. ”Mangaon ta” aims
to use different sources to communicate their target market. Banana Blossom Steak and V&F
Shake product line will focus to the market through advertising. ”Mangaon ta” realized that it
needs to have a good advertising campaign because this would allow the company to reach a
large number of people effectively. ”Mangaon ta” will use mass media like radio and internet ads
to introduce the product to the target market. Moreover, the other option of the business will also
use flyers and posters to inform to the public of the product being offered in the market.
”Mangaon ta” uses these channesl to attract customers and give them full information about the
product through these Electronic media.

As observed, it has been part of Maasinhons’ culture to try whatever is new in the market.
So for a newly opened business it is expected that for the first few months the sales will be good.
But, with the growing competition in the market as well as the changes in the preference of the
customers entrepreneurs are required to be creative and innovative. The biggest challenge for
entrepreneurs of today's industry is how to make and keep their customers loyal. For our
business the first marketing strategy that we can use in order to make and keep loyal customers
would be of course offering them products and services with good quality. Being ethical helps
entrepreneurs succeed that is why the quality of products and services to be offered must not
depend on the price of the item ordered and eventually not with the person to be served.
Customers must be treated fairly because first and foremost the goal of our business is to serve
people from all walks of life, nobody is superior nor inferior. In the satisfaction of the customers
lies the success of every business that is why marketing concept is more utilized by
entrepreneurs. As Filipinos, we don't want to settle for anything less, but the problem is spending
quite a lot of money is not our thing that is why one of our strategies includes affordable pricing.
We also want our customers to feel valued that is why giving them treats that compliments their
orders is a must for us. Constant improvements and innovations in our products and services is
also necessary in order to catch up with the growing competition in the market.
V. Financial Consideration

START UP COST

PRE-OPERATIONAL
PRODUCTION COST 22,544.75
LICENSE FEES 1,977.00
STALL 21,661.50
KITCHEN UTENSILS 4,581.00
REPAIR AND
MAINTENANCE 2,915.00
SUPPLIES 2,420.00
RENTAL EXPENSE 1,000.00
SALARIES & WAGES 24,400.00
UTILITY EXPENSE 3,050.00
PROMOTIONAL
EXPENSE 2,500.00
MISCELLANEOUS 2,000.00
EQUIPMENT 38,978.00
WORKING CAPITAL 1972.75
TOTAL 130,000.00

COST PER UNIT

PRODUCTS TOTAL VARIABLE COST NO. OF UNITS PRODUCED COST PER UNIT

BANANA BLOSSOM
STEAK (with Iced Tea) 3309 230 14.39
V&F SHAKE 875 225 3.89
SALAD 324 120 2.70
PRE-OPERATIONAL PRODUCTION REQUIREMENTS

NO. OF
OPERATIONAL
DAYS PER COST PER
PRODUCTS DAILY PRODUCTION WEEK TOTAL UNIT TOTAL

BANANA BLOSSOM
STEAK (with Iced Tea) 230 5 1,150.00 14.39 16,548.50
V&F SHAKE 225 5 1,125.00 3.89 4,376.25
SALAD 120 5 600.00 2.7 1,620.00
TOTAL 22,544.75

LICENSE FEE

MAYOR'S PERMIT FEE 650.00

SANITARY PERMIT FEE 65.00
FIRE SAFETY
INSPECTION FEE 512.00
GARBAGE COLLECTION
FEE 650.00
NOTARY FEE 100.00
TOTAL 1,977.00

PROMOTIONAL
EXPENSE

MONTHLY
PROMOTIONAL NO. OF OPERATIONAL ANNUAL PROMOTIONAL
EXPENSE MONTHS PER YEAR EXPENSE
2500 12 30000
KITCHEN
UTENSILS

Kitchen
Utensils Quantity Unit Cost Total
Frying Pan 2 pcs. 185.00 370.00
Knife 2 pcs. 35.00 70.00
Spoon and Fork 50 pcs. 10.00 1,000.00
Plastic Cup 50 pcs. 10.00 500.00
Measuring Cup
with
1 pcs. 100.00 100.00
measuring
spoon (set)
Chopping
Board 1 pcs. 50.00 50.00
Mixing Bowl 1 pcs. 35.00 35.00
Ladle 1 pcs. 30.00 30.00
Condiments
container 25 pcs 20 each 500.00
Bowl (small) 30 pcs. 10.00 300.00
Saucer 30pcs. 5 each 150.00
Dishwashing
Liquid 1 gallon 150.00 150
Sponge 1 pack 20.00 20
Plate 50 pcs. 10.00 500
Strainer 1 pcs. 45.00 45
Pot Holder 2 pcs. 9.00 18
Mixer 1 pcs. 45.00 45
Utensils
Storage 1 pcs. 399.00 399
Water Jug 1 pcs. 299.00 299
TOTAL 4,581
REPAIR AND
MAINTENANCE

MAINTENANCE
SUPPLIES QUANTITY UNIT COST TOTAL
TRASHCAN 6 pcs. 120 720
DUST PAN 2 pcs 55 110
BROOM STICK 3 pcs. 20 60
RAG 5 pcs. 5 25
TOTAL 915
ALLOTMENT
FOR FUTURE
REPAIRS 2000
TOTAL 2915

SUPPLIES

Daily Basis

Supplies
Quantity Unit Cost Total
Disposable
Cups 2 packs (24 pcs.) 40/pack 80
Pack Lunch 2 packs (24 pcs.) 60/pack 120
Disposable
Spoon / Fork 2 packs (24 pcs.) 12/pack 24
Plastic
Container
(circle) 40 pcs. 4 each 160
Paper Bag 1 pack (60 pcs.) 50/pack 50
Disposable
Sauce
Container 2 pack (24 pcs) 25/pack 50
TOTAL 484
Monthly Basis

NO. OF NO. OF
COST OF DAILY OPERATIONAL COST OF WEEKLY OPERATIONAL COST OF MONTHLY
SUPPLIES DAYS/WEEK SUPPLIES WEEKS/MONTH SUPPLIES
484 5 2,420 4 9,680

YEAR 1

COST OF NO. OF ANNUAL COST OF

MONTHLY OPERATIONAL MONTHLY SUPPLIES
SUPPLIES MONTHS/YEAR ( YEAR 1 )
9,680 12 116,160

RENTAL
EXPENSE

NO. OF WEEKLY
DAILY RENTAL OPERATIONAL RENTAL NO. OF OPERATIONAL MONTHLY RENTAL
EXPENSE DAYS/WEEK EXPENSE WEEKS/MONTH EXPENSE
50 5 250 4 1,000
SALARIES AND
WAGES

NO. OF
WORKING MONTHLY
EMPLOYEES DAILY SALARY DAYS/MONTH SALARY
MANAGER 325 20 6,500
BOOKKEEPER 1,000
CASHIER 305 20 6,100
COOK 280 20 5,600
CREW 260 20 5,200

TOTAL 1,170 24,400

YEAR 1

MONTHLY
SALARY AND ANNUAL SALARY
WAGES NO. OF WORKING AND WAGES
EXPENSE MONTHS/YEAR EXPENSE
24,400 12 292,800

UTILITY
EXPENSE

MONTHLY
UTILITY CONSUMPTION
WATER BILL 350
ELECTRICITY
BILL 1,000
GAS 1,700
TOTAL 3,050

YEAR 1

MONTHLY NO. OF ANNUAL UTILITY

UTILITY OPERATIONAL EXPENSE
EXPENSE MONTHS/YEAR ( YEAR 1 )
3,030 12 36,360
EQUIPMENTS

EQUIPMENT
NEEDS

RICE COOKER 10,800

GAS STOVE 4,100
GASUL 1,300
REFRIGERATOR 9,899
GLASS FOOD
DISPLAY 1,500
CHAIRS 5,725
TABLE 2,495
ICE CRUSHER 999
BLENDER 960
FIRE
EXTINGUISHER 1,200
TOTAL 38,978

ASSETS VALUE LIFE SPAN ANNUAL DEPRECIATION EXPENSE

STALL 21661.5 5 2166.15

RICE COOKER 10,800 5 1080
GAS STOVE 4,100 5 410
GASUL 1,300 5
REFRIGERATOR 9,899 5 989.9
GLASS FOOD
DISPLAY 1,500 5 150
CHAIRS 5,725 5 572.5
TABLES 2,495 5 249.5
ICE CRUSHER 999 5 99.9
BLENDER 960 5 96
FIRE
EXTINGUISHER 1,200 5 120
TOTAL 60,639.50 5933.95
 TAX TABLE

If Taxable Income is: Tax Due is:

Over 1,000,000.00 but not over 1,750,000.00 40%

Over 1,750,000.00 but not over 2,500,000.00 45%

Over 2,500,000.00 but not over 3,250,000.00 50%

YEAR TAXABLE NET INCOME TAX DUE

524,541.22
1,311,353.05
1
580,799.18
1,451,997.95
2
658,310.99
1,645,777.48
3

858,464.19
1,907,698.21
4
1,016,399.67
2,258,665.93
5

RETURN OF INVESTMENT= NET PROFIT/TOTAL ASSETS

YEAR NET PROFIT TOTAL ASSETS ROI

1 1,311,353.05 916,811.83 143.03%
1,788,010.60
2 1,451,997.95 81.20%
3 1,645,777.48 2,775,477.09 59.29%
4 1,907,698.21 3,824,711.10 49.87%
5,066,977.36
5 2,258,665.93 44.57%
EQUITY REQUIREMENT

PROJECT TIME TABLE AND STATUS

1ST MONTH Making of the Business Plan

2ND MONTH  Sourcing of Funds

3RD MONTH  Construction of food stall

4TH MONTH  Electrical wiring installation,

installation of water supply, acquisition
of equipment and installation.

5TH MONTH  Process business permits, licenses,

and the other needed document
 Recruitment and selection of
Employees
 Training and orientation of new
employees
 Promotion and advertisement

6TH MONTH  Acquisition of raw materials

 Start of Operation
Investment Cost

The total capital requirement of Mangaon ta is 130,000.00 which will be divided among the
proponents.

Bea P. Pagay 11,800

Rey Ann D. Pinat 11,800
Chariss Rose L. Orito 11,800
Roxanne A. Tolibas 11,800
Catherine T. Valdez 11,800
Wilna Mae A. Quilla 11,800
Rena Mae B. Paculaba 11,900
Elvie Veronilla 11,800
Jenny Pecson 11,800
Sofia Monghit 11,900
Diana Rose Resus 11,800

TOTAL 130,000.00

Modes of Financing

Since the small business named “ Mangaon ta” is just about to start, it will be financed
only by the proponent of this business. The initial investment is divided among the proponents
equally. If the business has prosperous operation, putting up a branch will be financed by the
net income or through loans wherein the capability of the business to pay will be tested.
VI. Legal Considerations

Businesses are regulated by the government in order to insure the safety and protect the
interest of both the owners and customers. Every type of business has its own specific
requirements that owners have to accomplish before owners can acquire the needed documents
(certificates and permit). For our business the requirements that we have to accomplish includes
acquiring Certificate of Business Registration from SEC, Barangay Clearance, Business Permit
from Mayor’s Office, and Certificate of Registration from BIR. Aside from these certificates we
also need signed contracts; contracts between us owners, contracts between us and our
suppliers and contracts between us and the owner of the land where our stall is situated.

VII. Layouts, Resumes, Recommendation

Based on the result of the study, "Mangaon ta" is profitable enough to operate from its
starting phase until to the upcoming years. For the conclusions, based on the data gathered,
and the computations shown is very visible and is going to be a successful one. Therefore, the
group highly recommends "Mangaon ta" to be pursued.