I. Executive Summary

I.
EXECUTIVE SUMMARY
Uncle BOB’s Company will serve a good tasting Quesadillas. It will offer a
product that will create and nurture healthy and creative environment among
customers that will establish a market support to increase the value of the
organization. The value of the organization includes achieving double digit margins,
able to reach a healthy monthly sales and to attract and acquire new customers
from innovative at the best price. In addition, one of the company’s purpose is to
reach the most important goal that is to increase its revenue and profit every year.
Maximizing all resources and ingredient needed to produce the best product to be
offer in the market that will satisfy the demand of our customers.
Based on the menu of the business, Uncle BOB’s will follow many strategies
that will provide unique and interesting products to customers to find their choices.
Most of the flavors for options is cheese, however there are other flavors available
for customers who are looking for more added flavors of quesadillas. Such as,
chicken and beef. The customers may choose among those three flavors base on
their preference. The key to success of the Uncle BOB’s Quesadillas will be repeat
business, an excellent location, price and product to the market. The company
considered potential customers providing them a product that is available for all ages,
genders, races, and income.
The business will initially operate as home based and will use different kind of
methods to promote or to advertise our product like for example Facebook.
Facebook serves as universal database of people where its members select various
things they enjoy and like, so we grab this opportunities to introduce our product in
the market. Another is free taste, printed brochures and flyers, website and the
word of mouth. For the sales strategy, the company will offer free gifts, free samples,
discounted prices, vouchers and coupons, social media contest and giveaways and
buy one get one that is available in holiday season.
Uncle BOB’s will be a partnership owned and managed by the General and
Limited partners that will be providing 150,000.00 each capital investment and
there will be an additional 75,000.00 raised for short term loans.
II. MANAGEMENT AND ORGANIZATION
Company Name:
Uncle BOB’s Company
Logo:
Company’s Logo
Product Logo
Address:
Governor Pack Road Baguio City, Philippines 2600
Vision Statement
Uncle BOB’s company envision itself to inspire its employees to be the best
they can be, engage in sustainable practices and anticipate the need of our
customers, and to maximize return to the stakeholders while still maintaining the
quality in our product.
Mission Statement:
Our mission is to provide a unique and tasty quesadillas. We will strive to
achieve this goals by:
 Insuring the highest level of quality product at the best and reasonable price,
 Providing the most authentic quesadillas,
 Providing satisfaction and the best possible value to our customers who
desire great tasting quesadillas
 Securing a safe environment for the customer and staff,
 And Ensuring trusts and respect to one another.
Key Personnel:
Kitchen Manager
Workforce and Support personnel:

Cooker and the Employee
Management Personnel
1. General Manager
Job Summary:
Should be responsible in ensuring that all products are manufactured
accordingly in line with the specifications of general operating procedures,
best practice that guarantee organizational objectives as well as operational
objectives, strategic marketing plan and re-check financial statements that
utilizes the improvement of company’s profitability.
Qualifications:
o Graduate of any related Business Course
o With 2 years’ experience in the related field
o Basic IT skills (data base, MS office)
o Able to communicate with its employees
o Leadership and organizational skills
o Adequate knowledge in managing and operating organizational
effectiveness
2. Cashier
Job Summary:
The job of cashier includes many things and it is job of accuracy. They
have to interact with customer on daily basis for solving queries, handling
money etc. A cashier is responsible for handling all the cash transaction of an
organization; receive payment by cash, cheques, credit card etc.; checking
daily cash accounts; guiding and solving queries of customer; providing
training and assistance to new joined cashier; and maintaining monthly,
weekly and daily report of transactions
Qualifications:
o Graduate of 4 year Business Course
o Can work under pressure
o Must be honest, trustworthy and hardworking
o Must have basic IT skills (spread sheet)
3. Kitchen Manager/ Kitchen Staf

Job Summary:
Knowledgeable in making creative products; perform all the tasks in the
kitchen other than cooking and serving; responsible for the hygiene of the
kitchen and they have to clean so the kitchen remains clean before the
surprise inspections; able to train any new members of the kitchen staff
regarding the work culture of the kitchen; able to clean all the equipment that
is used in the kitchen.
Qualifications:
o Must have certification of commercial cooking/Cookery NC II of
TESDA
o Has a background in culinary arts or any related field
o Must be honest, hardworking, trust worthy and can work under
pressure
o With experience is an advantage
Organizational Chart:
Owner/
General Manager
Kitchen Manager/ Kitchen Staff
Employee/ Cashier
Ownership:
Uncle BOB’s Company as the proposed business will be owned, and fall
under a partnership type of business.
Capitalization:
Php. 1,200,000.00. Each partner will contribute an amount of Php. 150,000
annually and there will be an additional 75,000 raised for short term loan.
Compensation and Incentives:
The following are the Basic Benefits for Employees covered in the Philippine Labor
Code.
Under the Philippine Labor Code are six basic employee benefits, for an
individual who is legally working in the Philippines. These basic employee benefits
cover most occupations, agricultural or non-agricultural, provided that the
associated compensation for every salient Daily Minimum Wages still apply.
Under general circumstances, any legally employed worker who work eight
(8) hours a day on a 48 hours a week schedule is covered under the Philippine Labor
Code. Commencing from the time the employee starts to work and until twenty-four
(24) hours later is considered one work day. The eight-hour work need not be
continuous and may be staggered within the one workday stretch.
The term "employee" denotes any person legally employed in the Philippines,
any person compulsorily covered by the GSIS under the Commonwealth Act 186, or
any person compulsorily covered by the SSS under Republic Act 1161. Such
employee is automatically covered for these government mandated employee
benefits.
1. Social Security Systems (SSS) Contributions

-Republic Act No. 8282, otherwise known as the Social Security Act of
1997, refers to the social security system in the Philippines that is
initiated, developed and promoted by its Government. The social security
system is aimed at providing protection for the SSS member against
socially recognized hazard conditions, such as sickness, disability,
maternity, old age and death, or other such contingencies not stated but
resulted in loss of income or results to a financial burden.
The employee and his/her employer(s) are to contribute for the social
security benefits of the said employee in accordance to a given schedule
by the Philippine Social Security System. Monthly employee contribution
depends on the employee's actual monthly salary. (See: Circular No. 33-P)
2. Contribution to National Health Insurance Program (NHIP)

-The employee and his/her employer(s) are to contribute for the medical
insurance of the said employee in accordance to the Republic Act 7835 on
Medicare Program which is administered by the Philippine Health
Insurance Corporation (Philhealth). Monthly employee contribution
depends on the employee's actual monthly salary. The contribution
schedule is provided by Philhealth.
3. Contribution to Home Development and Mutual Fund (HDMF)

-The employer(s) is required to contribute per month not less than
P100.00 to the employee's Home Development and Mutual Fund. In
accordance to the periodic remittance schedule provided by HDMF, the
employer(s) will remit this contribution, in addition to that of the
employee's, which is to be deducted from his/her payroll.
4. The 13th Month Pay

-As mandated by the Presidential Decree No. 851, the employee shall
receive a bonus salary equivalent to one (1) month, regardless of the
nature of his/her employment, not later than December 24 of every year.
5. Service Incentive Leave

-Book III, Chapter III of the Labor Code of the Philippines covers the
employee's benefit for Service Incentive Leaves. According to Article 95,
an employee who has rendered at least one year of service is entitled to a
yearly five days service incentive leave with pay. (See: Article 95,
Conditions of Employment)
6. Meal and Rest Periods

-Under Article 83, the employee is provided a one-hour employee benefit
for regular meals, when working on an eight (8 hour) stretch. Employees
are also provided adequate rest periods in the morning and afternoon
which shall be counted as hours worked. (See: Article 83, Conditions of
Employment).
All these provisions apply in addition to every new employee benefits furnished that
are in excess of what is stipulated by the Philippine Labor Code. Other regular
Philippine employees benefits furnished by the employer(s) but are outside of the
mandated employee benefit includes, but not limited to:
o Housing and housing plans
o Expense Account
o Company sponsored vehicle
o Paid Holiday and Vacation
o Educational assistance or plans to the employee and/or his direct
dependents.
External Management support:

Parents, Entrepreneurship Teacher, Politicians, Consultant, Economist, and the
Customers are considered part of the external support for this business plan.
II. PRODUCT/ SERVICE PLAN

Purpose of the Product
Uncle BOB’s Company will serve a good tasting Quesadillas. It will offer a
product that will create and nurture healthy and creative environment among
customers that will establish a market support to increase the value of the
organization. Our purpose in producing/ making this type of product is to introduce
a food that comes from central and southern regions of Mexico that is new in the
taste of Filipinos. We will provide extraordinary food with unparalleled taste. A
quesadilla is a flat circle of cooked corn masa called a tortilla, warmed to soften it
enough to be folded in half and then filled. Our quesadilla’s purpose is simply to
give enjoyment and excitement to our customers. Most of the flavors for orders is
cheese, however there are other flavors available for customers who are looking for
more added flavors of quesadillas. Such as, chicken and beef. The customers may
choose among those three flavors base on their preference.
Unique Feature of the Product

Uncle BOB’S Quesadillas has unique features. First it is new in the market, so
there is a small possibility of competition. Second is the alluring melted cheese
inside and the filling is incredibly healthy and the crispy tasty outside that is hard to
resist and will give a taste satisfying our customer’s wants. Also it is easy to make in
any quantity, ultra-affordable, have ingredients that are locally grown and
universally loved by anyone who’s ever tried them. Even meat eaters will love this
food.
Equipment requirement and sources of supply

The materials requirements and their sources are as follows:
MATERIALS SOURCE
Pita Public Market in Baguio City
Cheese Grocery in Baguio City
Bell Pepper Public Market in Baguio City
White Onion Public Market in Baguio City
Pepper Grocery in Baguio City
Margarine Grocery in Baguio City
Mayonnaise Grocery in Baguio City
Condensed Milk Grocery in Baguio City
Nestle Cream Grocery in Baguio City
Chicken Public Market in Baguio City
Beef Public Market in Baguio City
Cumin Powder Public Market in Baguio City
Chili Powder Public Market in Baguio City
Salt Public Market in Baguio City
Quesadilla Cooking Procedure

1. Prepare the ingredients.
 Pita
 Onions and Bell pepper sliced into small cubes.
 Grated Cheese
 Pepper
 Butter
 Shredded chicken (see produce)
 Ground Beef (see produce)
2. Mix the onions, bell pepper and pepper in a bowl, for the chicken flavor
quesadillas, mix the shredded chicken and for the beef flavor add the ground
beef.
3. Place the Pita on a plate. Put the mixed onions, bell pepper, and chicken/
ground beef on top of the pita and sprinkle evenly the grated cheese. Then,
place another pita on top.
4. Heat the pan and put some butter on it. As soon as the butter melts, place
the Quesadilla and spread a little bit of butter on top of it.
5. When the Pita changes its color then flip the Quesadilla. Wait for the cheese
to melt then serve.
For the Dip.

1. Ingredients
 Mayonnaise
 Condensed Milk
 Nestle Cream
2. Mix the Mayonnaise, Nestle cream and small amount of condensed milk.
For Ground Beef Procedure
1. Prepare the ingredients
 Ground Beef
 Cumin powder
 Salt
 Chilli powder
2. Put the ground beef into boil.
3. Drain well and place the ground beef into the bowl. Add the spices cumin
powder, chilli powder and salt.
Procedure for the chicken

1. Put the chicken into boil.
2. Drain well and shred the chicken into small sizes.
The company will ensure a quality control on the product Quesadillas through
the approval of the Bureau of Food and Drugs. Uncle BOB’s Company assures to
submit the following requirement in order to have the license in producing the
product:
 Assessment Slip
 Letter of Application from manufacturer/ exporter or distributor addresses to
the NMIS Executive Director (notarized)
 Valid Certificate of Accreditation
 Product Information:
a. List of ingredients in decreasing order of proportion. For additives with
prescribed limit, the amount must be indicated
b. Certificate from flavor supplier that the flavor components are
recognized as safe and suitable for human consumption either by the
US Flavor Extract Manufacturers Association or US Food and Drug
Administration (USFDA)
 Finished product specification (Physico‐Chemical and Microbiological)
 One (1) sample of the product in commercial presentation. For initial/new
product application , a proposed artwork of the label may be submitted
 Labels and labeling materials used in the product
 Certificate of Analysis of the finished product. Indicate the analytical methods
used from DOH –FDA recognized laboratory
 Flow diagram of method of manufacture, packaging and quality control. A
packaging certification of suitability for food use must be submitted
 Estimated shelf life, parameters used and methods or determining shelf life
 Justification of label claims
 Previous Certificate of Product Registration (CPR) for renewal only
Uncle BOB’s Company offers high quality quesadillas to a growing community

that are currently has limited availability restaurants and no availability to delivery.
The Company will initially operate home based and will use social media to
showcase and promote Uncle BOB’s Quesadillas for easy ordering. At start-up we
will be open for dinner 9:00 a.m. to 6:00 p.m. Monday to Sunday. We will consider
opening earlier and serving lunch if there is a demand, and if forecast and financial
analysis can justify the increased costs. Any costumer will have the options to dine-
in, take-out, have a pre-order of the product at a specified time set, or have it
delivered at their convenience. The Uncle BOB’s Quesadillas will also be available
on local bazaars, fairs and on some occasions.
Uncle BOB’s Company will be registered as Partnership enterprise with the
Department of Trade and Industry Provincial Office. A Barangay clearance will also
be secured before it applies for the Mayor’s permits to operate a home based
enterprise. The BIR Registration will also be done after getting all necessary
registration documents and permits from DTI, Barangay and Mayor’s office. The
owner/ manager and cook/ production assistant will be registered with Social
Security and System.
IV. MARKET PLAN
The report's dairy chart tells us the average U.S. consumer is, at 23 pounds per
year, eating more than the occasional cheese dip. In 1970, the number was about
eight pounds.In July, Dairy Management released a report on its next initiative:
stemming our lack of interest in milk. "From 1975 to 2010, annual per capita fluid
milk consumption dropped from 28.6 to 20.9 gallons. ... It’s been a painful time for
the fluid milk industry." Dairy Management remains partnered with McDonald's,
Pizza Hut, and Domino's "to create new and innovative products using dairy to
delight consumers."
Marketing and Sales Strategies.

Marketing Strategy
It is a comprehensive plan that aims to increase the perceptibility of our
Quesadillas and a business plan that will help us to find and attract clients of
customers in our business. This will emphasize the value of our product to clearly
identify and satisfy what our customers’ needs and wants.
In today’s generation, more and more people are using social media to the
internet as a medium of promoting their products which are truly beneficial to
businesses especially to those who are just starting up. By providing free taste to
customers can be the best way for them to recognize to be familiarize with the
products that are being offered by the business and its availability in the market.
Uncle BOB’s Quesadillas aims to create a promotion that is very cost efficient
but the same time enticing the products that would connect the business to the
customers. The following methods will be used by the company in advertising and
selling the products and services:
a. Social Media
Facebook serves as universal database of people where its
members select various things they enjoy and like, so we grab this
opportunities to introduce our product in the market. We will create fan
page creating picture and video in Twitter, Facebook, Instagram, and
others site, where in they could share this site to friend or twit. By this,
we can get the attention, interest of others. Social Media helps our
business as persuading others to buy our product in terms of quality
and benefit of it. We are considering the target market online since it
has bigger market that usual and it is very low in cost.
b. Free Taste
Free samples will be given during the first week of operation and
also for special occasion and events
c. Printed Brochures and Flyers

Uncle BOB’s Quesadillas would be able to provide hard copies of
the products being offered and distribute it to the market to encourage
more buyers. The flyers in the Central Business Districts where there is
a huge number of people like in Session Road, Magsaysay and in
Abanao for faster distribution.
d. Website
Uncle BOB’s Quesadillas would develop a simple website that
will provide basic information about the business, the menu and
services and promos that are being offered that enables the customers
to link their presence in the social media.
e. Word of mouth
The simplest way to promote our business is by passing the
information regarding the business to friends, family and relatives.
Sales Strategy
Our sales plan is to establish and maintain position with our local customers.
This strategy is to build more customers in order to increase the revenue. Will focus
in making all our customers happy with our food, service and entertainment
process. It is a strategic business plan that will help our product to gain competitive
advantages among our competitors. This will emphasize and provide an additional
sales force focus on target market customers and communicate with them in
relevant, meaningful ways. Uncle BOB’s Company would be sold to the customers
using the promotional strategies to increase its sales by the following methods:
a. Free Gifts
Free gifts are available for our valued customers for their loyalty
in our product. Free gifts are available during holiday specials like
Christmas season, and company's anniversaries. To avail these free
gifts, our valued customers shall present their customer's card to the
nearest quesadilla store in their place and they can avail the gifts that
was prepared for them.
b. Free Samples
To attract more customers, having a new product is the best
since it would be new to the taste of people but it is difficult to earn the
trust of the consumers having that the product is new to their taste.
Giving free taste is the best to earn the trust of the consumers because
before buying a product, they wanted to make sure that the product
that they will buy will be worth every penny they spend. Having the
confidence in our product, giving some free taste to customers will
surely promote the product well. For these free tastes, they will be
offered to the different quesadilla stores foe their soft opening.
c. Discounted Prices
Discounts will be given to customers that has purchased a
certain amount of the product. A customer could get a higher discount
once he or she buys a greater amount of the product. Exclusive
discounts will also be given to customers that has a customer's card
incorporated with the business.
d. Social media contest and giveaways:

Social media contest and giveaways had a great deal to give our
business a boost in terms of awareness and really connecting with our
customers. It will increase the effectiveness of the business, because it
will create an engagement of participation from our lovely customers.
To join our social media contest, visit and like our business page.
e. Buy one get one free:

Buy one get one free is one of the common sales promotions
that we can offer for our customers or consumers. Since the product is
new to the market, this could help the business to provide added value
or incentives to consumers. It is one of the best way that we can use to
establish a healthy and nurtured environment with our customers. This
promo is only available during holiday seasons. To take advantage of
our Quesadilla promotions, all you have to do is go through our store
and buy the product we have to offer
Pricing Policy
Uncle Bob’s Company will adopt the pricing scheme below based on the
different flavor of the product the company are offering:
Flavor Price
Plain (Cheese) 45
Chicken 55
Beef 65
Sales Projection
Sales Projection for the five years is as follows:
NOTE: There is consistent ten percent increase each year compared to the
previous year.
The demand for quesadillas in Baguio City has shown steady growth over the last
five years. Based from observations, the biggest market for the product was favored
by the students due to its affordable price and its different taste among other
products established around Baguio City. To increase market penetration, Uncle
BOB’s Company will offer different flavor options aside from having the main flavor
of the product and having the product with an affordable price. There would also be
promotions set by the company to increase the market of the product specifically
through the use of social media and giving of fliers. Uncle BOB’s company offers
price differential based on the flavor of the quesadillas that ranges from Php. 45-
65.00.
V. FINANCIAL PLAN
Start-up Summary for Year 1
YEAR 1
COST/P MONTH YEAR
C
Pita 4 12000 144000
Cheese 35 6562.5 78750
Bell pepper 20 1500 18000
Onion 15 1125 13500
Pepper 0.5 300 3600
Nestle cream 48 2250 27000
Condensed milk 27 1265.63 15187.56
Mayonnaise 20 937.5 11250
Margarine 20 937.5 11250
Salt 7.5 1.88 22.5
Chili powder 20 40 480
Cumin powder 20 40 480
Ground beef 250 937.5 11250
Chicken 120 2625 31500
Equipment 45000
MATERIALS 30522.51 411270.
06
Packaging 1 1500 18000
Utilities Expense 1400 16800
DIRECT 2900 34800
EXPENSE
Advertising 900
OTHER 900
EXPENSE
Labor cost 915/day 22875 274500
Permit and license 7000
TOTAL 728470.
06

Profit and Loss Statement
For the period ended December 31 year 1
Sales 927,000
Cost of Goods Sold
Materials 411,270.
06
Direct Expense 34800 446,070.0
6
Gross Income 480,929.9
4
Other Expense 900
Labor Cost 27,4500
Permit and 7000
License
Income Before Tax 198,529.9
4
Tax (30%) 59,558.98
2
Net Income 138,970.
958
ASSETS LIABILITIES
Current Assets Current Liabilities
Cash at 1363970. Short-term Loan 7000
Hand 96 Payable 0
Total Current 1363970.
Assets 96 Total Current Liabilities 70000
Total Liabilities 70000
Non-Current
Assets
Equipment 45000 CAPITAL
Total Non-Current
Assets 45000 Capital 1200000
1408970. 138970.9
Total Assets 96 ADD: Net Profit 6
LESS: Drawings 0
1338970.
Net Capital 96
Total Liabilities and 1408970.
Capital 96
Balance Sheet
For the year ended December 31 Year 1

Statement of Cash Flows
Beginning Cash Balance 1,270,000
Cash Inflows
Cash Sales 927,000
Total Cash Inflows 927,000
Cash Outflows
Salaries 274,500
Permit and Licenses 7,000
Direct Expense 34,800
Materials 411,270.06
Taxes 59,558.98
Equipment 45,000
Others 900
Total Cash Outflows 788,029.04
Cash Ending Balance 1,363,970.96

YEAR 2
COST/P MONTH YEAR
C
Pita 4 13200 158400
Cheese 35 7,218.75 86,625.00
Bell pepper 20 1,650.00 19,800.00
Onion 15 1,237.50 14,850.00
Pepper 0.5 330.00 3,960.00
Nestle cream 48 2,475.00 29,700.00
Condensed milk 27 1,392.19 16,706.32
Mayonnaise 20 1,031.25 12,375.00
Margarine 20 1,031.25 12,375.00
Salt 7.5 2.06 24.75
Chili powder 20 44.00 528.00
Cumin powder 20 44.00 528.00
Ground beef 250 1,031.25 12,375.00
Chicken 120 2,887.50 34,650.00
Equipment 45,000.00
MATERIALS 33,574.75 447,897.0
7
Packaging 1 1,575.00 18,900.00
Utilities Expense 1,400.00 16,800.00
DIRECT 2,975.00 35,700.00
EXPENSE
Advertising 900.00
OTHER 900.00
EXPENSE
Labor cost 915/day 22,875.00 274,500.0
0
Permit and license 7,000.00
TOTAL 765,997.0
7

Sales 1,019,700.00
Cost of Goods Sold
Materials 447897.
07
Direct 35700.0 483,597.07
Expense 0
Other Expense 900.00
Labor Cost 274,500.00
Permit and License 7,000.00
Tax (30%) 76,110.879
Net Income 177,592.05
1
ASSETS LIABILITIES
1,541,563.0 7000
Cash at Hand 11 Short-term Loan Payable 0
Total Current 1,541,563.0
Non-Current
Assets
Total Non-Current 1,338,970.9
1,586,563.
Total Assets 011 ADD: Net Profit 177,592.051
LESS: Drawings 0
1,516,563.0
Net Capital 11
Total Liabilities and 1,586,563.
Capital 011
Balance Sheet

Statement of Cash Flows
1,363,970.96
Beginning Cash Balance
Cash Inflows
1,019,700
Cash Sales
1,019,700
Total Cash Inflows
Cash Outflows
274,500
Salaries
7,000
Permit and Licenses
35,700
Direct Expense
447,897.07
Materials
76,110.879
Taxes
900
Others
842,107.95
Total Cash Outflows
1,541,563.011
Cash Ending Balance

YEAR 3
COST/P MONTH YEAR
C
Pita 4 15180 182160
Cheese 35.00 8,301.56 99,618.75
Bell pepper 20.00 1,897.50 22,770.00
Onion 15.00 1,423.13 17,077.50
Pepper 0.50 379.50 4,554.00
Nestle cream 48.00 2,846.25 34,155.00
Condensed milk 27.00 1,601.02 19,212.26
Mayonnaise 20.00 1,185.94 14,231.25
Margarine 20.00 1,185.94 14,231.25
Salt 7.50 2.37 28.46
Chili powder 20.00 50.60 607.20
Cumin powder 20.00 50.60 607.20
Ground beef 250.00 1,185.94 14,231.25
Chicken 120.00 3,320.63 39,847.50
Equipment 45,000.00
MATERIALS 38,610.98 508,331.6
2
Packaging 1.00 1,897.50 22,770.00
DIRECT 3,297.50 39,570.00
EXPENSE
Advertising 900.00
OTHER 900.00
EXPENSE
Labor cost 915/day 22,875.00 274,500.00
TOTAL 830,301.6
2

Sales 1,172,655.00
Cost of Goods Sold
Materials 508,332.
62
Direct 39,570.0 547,901.62
Expense 0
Labor Cost 274,500.00
Tax (30%) 102,706.014
6
ASSETS LIABILITIES
1,781,210.3 Short-term Loan
Cash at Hand 77 Payable 70000
Non-Current
Assets
1,826,210.
LESS: Drawings 0
1,756,210.3
Net Capital 77
Capital 377
Balance Sheet

Statement of Cash Flow
1,541,563.011
Cash Inflows
1,172,655
Cash Sales
1,172,655
Total Cash Inflows
Cash Outflows
274,500
Salaries
7,000
Permit and Licenses
39,570
Direct Expense
508,331.62
Materials
102,706.014
Taxes
Others 900
933,007.634
Total Cash Outflows
1,781,210.377
Cash Ending Balance

YEAR 4
COST/P MONTH YEAR
C
Pita 4 18216 218592
Cheese 35.00 9,961.88 119,542.50
Bell pepper 20.00 2,277.00 27,324.00
Onion 15.00 1,707.75 20,493.00
Pepper 0.50 455.40 5,464.80
Nestle cream 48.00 3,415.50 40,986.00
Condensed milk 27.00 1,921.23 23,054.72
Mayonnaise 20.00 1,423.13 17,077.50
Margarine 20.00 1,423.13 17,077.50
Salt 7.50 2.85 34.16
Chili powder 20.00 60.72 728.64
Cumin powder 20.00 60.72 728.64
Ground beef 250.00 1,423.13 17,077.50
Chicken 120.00 3,984.75 47,817.00
Equipment 45,000.00
MATERIALS 46,333.19 600,997.9
6
Packaging 1.00 2,277.00 27,324.00
DIRECT 3,677.00 44,124.00
EXPENSE
Advertising 900.00
OTHER 900.00
EXPENSE
Labor cost 915/day 22,875.00 274,500.00
TOTAL 927,521.9
6

Sales 1407186
Cost of Goods Sold
Materials 600,997.
96
Direct 44,124.0
645,121.96
Expense 0
Labor Cost 274,500
Tax (30%) 143,899.212
8
ASSETS LIABILITIES
2,116,975.2 7000
Cash at Hand 05 Short-term Loan Payable 0
Non-Current
Assets
2,161,975.
LESS: Drawings 0
Net Capital 2,091,975.2
05
Capital 205
Balance Sheet

1,781,210.377
Cash Inflows
1,407,186
Cash Sales
1,407,186
Total Cash Inflows
Cash Outflows
274,500
Salaries
7,000
Permit and Licenses
44,124
Direct Expense
600,997.96
Materials
143,899.212
Taxes
900
Others
1,071,421.172
Total Cash Outflows
2,116,975.205
Cash Ending Balance

YEAR 5
COST/P MONTH YEAR
C
Pita 4 22770 273240
Cheese 35.00 12,452.34 149,428.13
Bell pepper 20.00 2,846.25 34,155.00
Onion 15.00 2,134.69 25,616.25
Pepper 0.50 569.25 6,831.00
Nestle cream 48.00 4,269.38 51,232.50
Condensed milk 27.00 2,401.53 28,818.40
Mayonnaise 20.00 1,778.91 21,346.88
Margarine 20.00 1,778.91 21,346.88
Salt 7.50 3.56 42.69
Chili powder 20.00 75.90 910.80
Cumin powder 20.00 75.90 910.80
Ground beef 250.00 1,778.91 21,346.88
Chicken 120.00 4,980.94 59,771.25
Equipment 45,000.00
MATERIALS 57,916.47 739,997.4
6
Packaging 1.00 2,846.25 34,155.00
DIRECT 4,246.25 50,955.00
EXPENSE
Advertising 900.00
OTHER 900.00
EXPENSE
Labor cost 915/day 22,875.00 274,500.00
TOTAL 1,073,352
.46

Sales 1758982.5
Cost of Goods Sold
Materials 739,997.
46
Direct 50,955.0
790,952.46
Expense 0
Labor Cost 274,500
Permit and License 7000.00
Tax (30%) 205,689.012
8
Balance Sheet
ASSETS LIABILITIES
2,596,916.2 Short-term Loan
Cash at Hand 33 Payable 70000
Non-Current
Assets
2,641,916.
LESS: Drawings 0
2,571,916.2
Net Capital 33
Capital 233

2,116,975.205
Cash Inflows
1,758,982.50
Cash Sales
1,758,982.50
Total Cash Inflows
Cash Outflows
274,500
Salaries
7,000
Permit and Licenses
50,955
Direct Expense
739,997.46
Materials
205,689.012
Taxes
900
Others
1,279,041.472
Total Cash Outflows
2,596,916.233
Cash Ending Balance

I. Executive Summary

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I. Executive Summary

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I.

Workforce and Support personnel:

3. Kitchen Manager/ Kitchen Staf

Kitchen Manager/ Kitchen Staff

1. Social Security Systems (SSS) Contributions

2. Contribution to National Health Insurance Program (NHIP)

3. Contribution to Home Development and Mutual Fund (HDMF)

4. The 13th Month Pay

5. Service Incentive Leave

6. Meal and Rest Periods

External Management support:

II. PRODUCT/ SERVICE PLAN

Unique Feature of the Product

Equipment requirement and sources of supply

Quesadilla Cooking Procedure

For the Dip.

Procedure for the chicken

Uncle BOB’s Company offers high quality quesadillas to a growing community

IV. MARKET PLAN

Marketing and Sales Strategies.

c. Printed Brochures and Flyers

d. Social media contest and giveaways:

e. Buy one get one free:

Uncle BOB’s Company

Uncle BOB’s Company

Start-up Summary for Year 2

Uncle BOB’s Company

Uncle BOB’s Company

Start-up Summary for Year 3

Uncle BOB’s Company

Uncle BOB’s Company

Start-up Summary for Year 4

Uncle BOB’s Company

Uncle BOB’s Company

Start-up Summary for Year 5

Uncle BOB’s Company

Uncle BOB’s Company

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