MR. CHIZMS Business Plan

Republic of the Philippines
NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY

San Isidro Campus
San Isidro, Nueva Ecija
A FEASIBILITY STUDY OF ESTABLISHING A
SNACK STAND BUSINESS
In Partial Fulfilment of the Requirements for the Course

Subject in Entrep IV Business Plan 1 (With Oral Defense)
During the First semester S.Y. 2018-2019
Submitted to:
Mr. Kenneth L. Armas
Proponents
Esguerra, Rhea G.
Gabriel, Alyssa C.
Pasion, Marisol B.
Roque, John Christian V.
Torres, Rhoselyn R.
December 2018
1
San Isidro Campus
INTRODUCTION
Snacks are more than just a delicious treats; they are
big business. There are varying and diverse reasons why
consumers snack. For Filipino respondents, snacking is
viewed primarily as source of nutrition (74%). Notably,
however, Filipino consumers also exhibit characteristics of
spontaneous snackers, including trying new snacks, buying a
variety of snacks and making unplanned snacks.
Cheese, just saying the word makes you smile- and not
because photographers ask us to say it when we pose. No,
Cheese is the miracle that makes pizza, cheese burgers and
other food makes so delicious.
The “Mr. ChizMs.” promotes to offer the market a
satisfactory products that will make them feel relieve and
happy. It will offers variety of innovative products that
made out of cheese like Ham and Cheese Roll up, Cheesy
Turon, Spicy Cheese Stick and Cheesy Chicken Popper.
“Mr. ChizMs.” has one main goal that they always bear
in their mind this was clearly stated as, “We are willing
to serve any customers at our very best”. As for “Mr.
ChizMs.” their priority was the satisfactory of their
customers that’s why they make sure that their products
were delicious and 100% guaranteed safe to eat.
2
San Isidro Campus
EXECUTIVE SUMMARY
The proposed business will be named “Mr. ChizMs.”
since the main products are made out of cheese. It will be
establish at Poblacion, San Isidro Nueva Ecija in front of
Nueva Ecija University of Science and Technology- San
Isidro Campus. The proposed business will operate from 8 am
to 5 pm from Monday to Friday. The business will hire one
employee; which is the cook. The cook will be responsible
for the preparation of the foods.
The main target market of the proposed business is the
students of Nueva Ecija University of Science and
Technology San Isidro Campus. Currently, there are 2,023
students registered according to the Campus Registrar and
the residents of Poblacion San Isidro, Nueva Ecija that has
11,685 as of year 2016.
The business is a sole proprietorship type of business
since it is easy to manage and no corporate tax payment
with less formal requirements. The capital contribution of
the proposed business is ₱70,000.
3
San Isidro Campus
1. Brief Description of the Project
The proposed Snack business will be based on the
installed food cart. Crispy papa, Anjie Siomaian, Rachelle
Siomaian which is located nearly at the target market
considered as the nearest competitors of the proposed
business.
Products to be offered include Ham and Cheese Roll-
Ups, Cheesy Chicken Popper, Spicy Cheese Sticks and Cheesy
Turon. Snack business is preferred for the customers
because the site is accessible to all types of
transportation vehicles and other establishment.
The proponents’ decision came after careful analysis
of the trends and market situation in the food industry,
returns on the investment were also considered.
2. Brief Profile of the Entrepreneur
The owner of the proposed business is Mr. John
Christian V. Roque, a filipino citizen, 21 years of age
and a resident of Cabiao, Nueva Ecija. Mr. Roque is a
graduate of Bachelor of Science in Entrepreneurship in
Nueva Ecija University of Science and Technology- San
Isidro Campus. Aside from having a formal degree, he
attended relevant seminars and training in
entrepreneurship.
4
San Isidro Campus
Table 1
Project Proponent
Name Nationality Address % of

Ownership
Roque, John Concepcion,
Christian Filipino Cabiao Nueva 100%
V. Ecija
3. Project Contributions to the Economy
The proposed project will contribute to the nation
building by paying taxes, generating employment, and
promotion of innovative products. The project will also
satisfy the need of the target market for delicious yet
affordable food snack.
5
San Isidro Campus
CHAPTER I
MARKET STUDY
1.1 Description of the Products
Table 2
Description of the Products
PRODUCTS DESCRIPTION
Ham and cheese roll- up
is made of slice cheese
and fresh slice of ham.
These are a fun twist on
the traditional hot ham
and cheese sandwich.
Cheesy chicken popper is
made out of chicken
breast season with secret
seasoning and with a
taste of cheese.
Spicy cheese sticks are
crispy and crunchy on the
outside and cheesy and
spicy on the inside. Good
for spicy lover.
6
San Isidro Campus
Cheesy turon is not an
ordinary turon because it
gives delicious taste
made from cheese.
1.2 Comparison of the Product with Its Competitors
Table 3
Comparison of the Product with Its Competitors
Name of Product of Advantage Of Mr.
Competitor Competitor ChizMs
Fried Chicken
Crispy Papa Product Innovativeness
and Chicken skin
Chicken Hot
shots,Kwek-Kwek
Mommy Ferly Price Affordability
etc.
Siomai and
Rachel Siomaian Product Innovativeness
Burger
Siomai and
Anjie Siomaian Product Innovativeness
Burger
7
San Isidro Campus
Products are made out of pure cheese coated with
different taste like sweet, salty and spicy. In terms of
affordability of our product the price ranges from ₱7.00
to ₱11.00 which is not costly for our target market. It
offers a product that suit for different taste buds.
2. Description of the Target Market
The target market of the proposed project will be
the students of NEUST and residents of Brgy. Poblacion San
Isidro, Nueva Ecija and the residents of Poblacion, San
Isidro Nueva Ecija. Based on the survey conducted by the
proponents, the total number of the target market is as
follows:
Table 4
Total Population of the Target Market
Target Market Total Population
Students from NEUST 2,023
Residents of Poblacion 11,685
Total 13,708
Source: Campus Registrar and Census 2016
8
San Isidro Campus
The proposed project will target the 5% of the total
population to serve as the projected demand. Therefore,
the project intends to cater the 685 customers per week.
Furthermore, based on the survey conducted by the
proponents, the average consumption of the target market
is 3 times per week. From these data, the proponents can
have a sound sales projection.
Table 5
Average Consumption of Customers for (1) Year
Average Average Average
Year Number of weekly monthly yearly
Customers Consumption Consumption Consumption
2018 685 2,055 8,220 98,640
3. Current Demand Analysis
Table 6
Current Demand of the Competitors (Per Customer)
Name of Firm Demand Per Demand Per Annual
Day Month
Crispy Papa 210 6,300 75,600
Mommy Store 200 6,000 72,000
Rachel Siomaian 200 4,000 48,000
Anjie Siomaian 200 4,000 48,000
Others 550 16,500 225,000
Total 1,360 36,800 468,600
9
San Isidro Campus
Table 6 presents the current demand of the
competitors of the proposed project near in the location.
The data was gathered through interview by the proponent.
Based on the interview, Crispy Papa has the highest demand
per day of 210, followed by Mommy Store, Rachelle Siomaian
and Anjie Siomaian that has 200 demands per day.
Table 7
Projected Demand in Five Years (5)
Year Projected Demand
2018 468,600
2019 598.027
2020 763,202
2021 973,998
2022 1,243,016
According to the NEUST San Isidro Campus Registrar,
the increase in population of the target market in a year
is 27.62%. From the current demand of 468,600 it is
projected to increase 598,027 in 2019.In 2020 the increase
is 763,202 while in year 2021 the increase is 973,998. And
in 2022 the increase is 1,243,016.
10
San Isidro Campus
Table 8
Current Supply of the Competitor
Production Per
Name of Firm Day (Supply) Per Month Annual
Crispy Papa 200 6,000 72,000
Fries Pa More 170 5,100 61,200
RachelSiomaian 180 3,600 43,200
Anjie Siomaian 175 3,500 42,000
Others 485 14,550 174,600
Total 1,210 32,750 393,000
Table 8 presents the current supply of the competitor
of the proposed project near in the location. The data was
gathered through interview by the proponent. Based on the
interview, Crispy Papa has the highest supply per month of
6,000 and annual 72,000 annual.
Table 9
Projected Supply in Five Years (5)
Year Projected Supply
2018 393,000
2019 501,547
2020 640,074
2021 816,562
2022 1,042,179
Table 9 presents the projected supply of the
proposed project within five years.
11
San Isidro Campus
Projected Supply
Table 10
Current Demand-Supply Analysis
Demand-Supply
Name of the Firm Demand Supply
Gap
Crispy Papa 210 200 10
Mommy Store 200 170 30
Rachelle Siomaian 200 180 20
Angie Siomaian 200 175 25
Others 550 485 65
TOTAL 1,360 1,210 150
Table 11
Current Demand-Supply Analysis in Five Years (5)
Year Projected Projected Demand-Supply
Demand Supply Gap
2018 468,600 393,000 75,600
2019 598.027 501,547 96,480
2020 763,202 640,074 123,128
2021 973,998 816,562 157,436
2022 1,243,016 1,042,179 200,837
TOTAL 3,449,414 3,393,362 653,481
12
San Isidro Campus
1.7 Marketing Strategy (Product/Price/Place/Promotions)
1.7.1 Pricing
The proposed business will absorbed the cost-based
pricing. This kind of pricing traced the total cost
incurred in producing the products.
13
San Isidro Campus
1. HAM AND CHEESE ROLL-UPS
Table 12
Cost Incurred in Ham and Cheese Roll-Ups
Ingredients Qty. Unit of Unit Total Cost
Measure Cost
Cheese 1 Pack 37 37
Ham 1 Pack 35 35
Egg 2 Pcs 5 10
Flour 1/4 Kilo 8 8
BreadCrumbs 230 Grams 30 30
Seasoning Grams 10 10
Cooking oil ½ Liter 23 23
TOTAL COST Incurred to make Ham and Cheese P153
Roll
+5% Buffer Margin 160.153
No of made Ham and Cheese Roll Ups 26 pcs.
Computation of Unit Cost (160/26) 6.15
Mark up (100%) 6.15
Cost per portion (Unit cost+ Mark-up) 12.3
Selling price @ 12.00
14
San Isidro Campus
2. Chicken Cheese Popper

Table 13
Cost Incurred in Chicken Cheese Popper
Measure Cost
Cheese 1 Pack 37 37
Chicken breast ½ Kilo 120 60
Egg 2 Pcs 5 10
Flour ¼ Kilo 8 8
Bread Crumbs 230 Grams 30 30
Seasoning Teaspoon 10 10
TOTAL COST Incurred to make Cheesy Chicken P178.0
Popper 0
+5% Buffer Margin 187
No of made Cheesy Chicken Popper 50pcs.
Mark up (100%) 3.74
Selling Price@ 8.00
15
San Isidro Campus
3. Spicy Cheese Sticks

Table 14
Cost Incurred in Spicy Cheese Sticks
Measure Cost
Cheese 1 Pack 37 37
Chilli Powder 4 Grams 5 5
Seasoning Teaspoon 10 10
TOTAL COST Incurred to make Cheesy Chicken P75
Popper
No of made Spicy Cheese Sticks 20 pcs
Mark up (100%) 3.95
Selling Price@ ₱8.00
16
San Isidro Campus
4. Chessy Turon
Table 15
Cost Incurred in Cheesy Turon
Ingredients Qty. Unit of Unit Cost Total
Measure Cost
Cheese 1 Pack 37 37
Banana ½ Kl 36 18
Lumpia ½ Pack 25 12.5
Wrapper
Brown Sugar ¼ Kl 12 12
TOTAL COST Incurred to make Cheesy Turon P102.5
No of made Cheesy Turon 20 pcs
Mark up (100%) 5.35
Selling Price@ ₱10.00
17
San Isidro Campus
5. Iced Tea
Table 16
Cost Incurred in Iced Tea
Ingredients Qty. Unit of Unit Cost Total Cost
Measure
Iced Tea 50 Grams 34 34
Ice 3 Plastic 15 45
TOTAL COST Incurred to make Iced Tea P79
No of made Iced Tea 16
Mark up (50%) 2.59
Selling Price@ 8.00
18
San Isidro Campus
Table 17
Pricing per product

Nature of Sale Transaction Price
Iced tea P 8.00
Ham and Cheese Roll

P 12.00
ups
Cheesy Chicken Popper P 8.00
Spicy Cheese Stick P 8.00
Cheesy Turon P 10.00
1.7.2 Promotions
The promotional activities to be applied are
signage, tarpaulin and posting of business name
through the help of social media like facebook and
instagram to ensure that the target customer will know
the place and the product of the business.
19
San Isidro Campus
1.8 Marketing Budget
The marketing budget requirement is P 450 which
will be provided by the owner.
Table 18
Marketing Budget
Promotions Quantity Sizes Price
Tarpaulins 1 ¾ 200
Signage 1 2/5 250
Total 450
20
San Isidro Campus
CHAPTER II
TECHNICAL STUDY
2.1 Production Process
1. Ham and Cheese Roll-Ups
Arrange the ham, cheese. Roll each other

until the filling is covered. Secure with a
toothpick.
Dip the rolled bread in a beaten egg. Place

the bread crumbs in a large bowl and then put
the dipped rolls in shake until everything is
covered with crumbs. Do it twice.
Heat the cooking oil in a

cooking pot.
Fry in low to medium heat until the colour

turns golden brown (about 5 to 7 minutes).
Arrange the fried rolls in a plate

line with paper towels.
Best serve hot! Serve 21

with dipping sauce.
San Isidro Campus
2. Cheesy Chicken Popper
Combine ground chicken, Cheese in a

bowl and mix well until combined.
Season with salt and pepper. Set

aside and chill for one hour.
Heat up oil for frying and cool

chicken until golden in colour and
cooked though.
3. Spicy Cheese Sticks
Freeze cheese until firm so it will be

easy to cut. Cut cheese into sticks.
Mix together bread crumbs, ground black

pepper and salt. In another bowl mix egg
and water.
Dredge cheese sticks in flour and shake the

excess flour. Cover in egg mixture and cover
in seasoned bread crumbs. Repeat the process
twice.
Put in a plate and freeze for 1 hour before

frying.
Heat oil in medium heat and fry cheese

sticks in batches. Drain excess oil in a 22
strainer or paper towel.
San Isidro Campus
4. Cheesy Turon
Roll the banana on the brown

sugar.
Place the banana with sugar coating

in the lumpia wrapper.
Add cheese slices. Fold and lock the

wrapper, use water to seal the edge.
In a deep fryer heat the oil. Put the

wrapped banana and fry until the wrapper
until the wrapper turns golden brown.
Serve warm.
5. Garlic Mayonnaise dip (Sauce)
Put the garlic, fresh milk, mayonnaise,

salt, and white pepper in 1 cup.
Combined all and mixed well.
Ready to serve! 23
San Isidro Campus
2.2 Equipment/Machines
Table 19
Machineries and Equipment
Names of machineries
Specifications Quantity Cost
and equipment
 Fujidenzo Brand
 Power (142 Watch)
 6.5 Cubic Ft.
 Voltage Range at
80 degree
9,698
centigrade(capabl
1
e of working on
230 volts + 12%
A.C 60 Hz
 Power Saver
Compressor.
Chest Freezer
 Power (2000 W)
 Voltage (220-240
V)
 Frequency (50/60
Hz) 1 1,300
 Capacity (1300 g)
 Oil Content (2.5
Deep Fryer L)
 Cord length (1 m)
24
San Isidro Campus
 Dimensions:
28.1x17.7x 15.5
inches
 Weight: 11 lbs
 Gear Capacity: 77 1 3,975
liter
 It serves as
container of
uncooked product
to maintain its
Cooler firm.
Total 14,973
2.3 Tools/Utensils
Table 20
Tools/Utensils
Names of Tools/Utensils Specifications Quantity Cost
 size 26cm
 The bottom
of
the bowl sho
uld be flat 3 285
to keep
the bowl
Bowl from tipping

or rocking
when mixing
ingredients.
25
San Isidro Campus
 Egg
beaten is a
hand-held
kitchen
utensil with 1 P37
rotating
Egg Beater
blades used
for beating,
whipping or
mixing.
 It can be
used for
mincing,
2
slicing, and
22
chopping.
Knife
 A cutting or
chopping
board a
durable
board on
which to
1 175
place
material for
cutting.
Chopping Board
26
San Isidro Campus
 Common fire-
tongs, used
for picking
2
up pieces
P60
Food Tong
 Used to
measure an
ingredient
 They are
available in
many sizes,
2 90
including
the teaspoon
Measuring Cups and
tablespoon.
 12 Liters
 Used as a
container
for drinks.
1 399
Juice glass
27
San Isidro Campus
 Is a type of
container
for
dispensing a
fluid, by 2 34
exerting
pressure
with the
Sauce bottle
user’s hand.
 With a sauce
rubberized
handle used 1 25
to grip.
Grater
 Used for the
proper
segregation
of the 2
waste. 244
Trash Bin
Total
1,371
28
San Isidro Campus
2.4 Materials/Supplies
Table 21
Materials/Supplies
Name of
Specifications Quantity Cost
Materials/Supplies
 It serves as
holder of
ham and 10 150
cheese.
Toothpick
 Absorbent
towel made
from tissue 10 250
paper.
Table Napkin
 Food storage
of the output
product
50 500
Plastic Container
29
San Isidro Campus
 8 oz paper
cup
 Feature: 150 250
stiff cup,
perfect roll
Drinks Cup up and not
leaking.
 6oz
 Paper cup
200 240
 Serve as the
container of
the product
Cup Bowl
 Used to
record the
details about
the 5 25
transaction
Ballpen
in the
business.
30
San Isidro Campus
 Used to
record the
financial 1 60.75
statement.
And for
Record Book keeping
transaction.
Total 1,450.75
2.5 Furniture and Fixtures
Table 22
Furniture and Fixtures
Names of Furniture
Specification Quantity Cost
and Fixture
 Length 47.25
 Width 29.25
 Height 29
 Maximum P 1,500 P1,500
Weight
Capacity (1,500X1)
 80 lbs
Table
31
San Isidro Campus
 Width 17.25
 Depth 20
 Height 31.5
 Maximum
Capacity 220
lbs P300.00
P1,200
(300X4)
Mono Block Chair
Total
2,700
32
San Isidro Campus
2.5 Building/Office/Store
Figure1
Location Site
Figure 2
Stall Layout
33
San Isidro Campus
2.6 Location
Figure 3
Location
The proposed business will be located at Barangay
Poblacion, San Isidro in front of Nueva Ecija University
of Science and Technology- San Isidro Campus. The site is
accessible to all types of transportation vehicles and
different establishments like 7/11. It is also near at
Municipality of San Isidro, nearly beside at Ka Tunying
Cafe.
The reason for choosing the location is the following:
1. It is accessible in electricity and water.
2. There is proper waste disposal in the area.
34
San Isidro Campus
3. It is meters away from the raw material needed in the
production.
4. It is easily locate because it is along the highway.
5. It is near the target market.
2.7 Production Lay-out/Floor plan
Figure 4
Production Lay-out
35
San Isidro Campus
2.8 Manpower requirement
Table 23
Proposed Salary and Wages Rates
Position Number Monthly
Cook 1 P 4,000.00
Total 1 P 4,000.00
Cook Qualification:
 High School graduate.
 With at least 1 year experience in food
service.
2.9 Utilities
Table 24
Utilities
Average
Item Description Consumption
(Per month)
Electricity 700
Water 260
LPG 480
TOTAL 1,440
36
San Isidro Campus
2.10 Waste Disposal
The proposed business shall manage the waste disposal
properly they will provide a proper trash bin that. The
trash from our establishment will be collected by the
garbage collectors provided by the local government twice
a week.
2.11 Production Cost
Table 25
Production Cost in One (1) Month
Raw Materials 12,200
Direct Labour 4,000
Manufacturing 1,890
Over Head
Total 18,090
37
San Isidro Campus
CHAPTER III
ORGANIZATION AND MANAGEMENT STUDY
3.1 Form of Business
The proposed business type of organization is Sole
Proprietorship form of business organization that is easy
to manage and organized, no corporate tax payment, few
formal business requirements, sale or transfer can take
place at the discretion of the proprietor and has complete
control and decision making power over the business.
The initial capital requirement is P 69,063.25 which
will be provided by the owner to be taken from the savings
of his parents.
3.2 Organizational Structure
Owner/Cahier
Cook
38
San Isidro Campus
The organizational structure of the project will be
line type of organization, where the function and
responsibilities shall be delegated on a downward flow,
with policy formulation responsibilities and decision-
making. The organizational structure and relationships of
the establishments is shown in its proposed organizational
structure. The simple structure is widely adopted in most
small businesses where the owner acts as the manager and
the cashier with one employee.
3.3 Duties and Responsibilities
Cashier
1. Responsible in collecting the payment of the
customers.
2. One that has charge of money.
3. Responsible for supplying customers.
Cook
1. In-charge in preparing foods from production
process.
2. Responsible for handling the products.
3. Responsible for supplying customers.
39
San Isidro Campus
3.4 Administrative Expenses
Table 27
Administrative Expenses
EXPENSE Monthly
Salary Expense 4,000
Legal Requirements 5,200
Total 9,200
3.5 Total Project Cost
Initial capital investment will be broken down as
follows:
Table 28
Total Project Cost
Items Category Total
A. Fixed Capital Costs
1. Machineries and 14,973

Equipment
2,700
Furniture and Fixtures
2. 17,500
Food Cart Stall
3. 800
Rent expense
40
San Isidro Campus
B. Pre –Operating and

Operating Expenses
Production Cost
1. 18,090
Materials and Supplies
2. 1,450.75
Tools and Utensils
3. 1,371
Marketing Budget
4. 450
Administrative Expense
5. 9,200
Sub Total 66,534.75
Contingencies 3,326.74
Grand Total 69,861.48
41

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Republic of the Philippines

NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY

A FEASIBILITY STUDY OF ESTABLISHING A

SNACK STAND BUSINESS

In Partial Fulfilment of the Requirements for the Course

Mr. Kenneth L. Armas

Snacks are more than just a delicious treats; they are

big business. There are varying and diverse reasons why

consumers snack. For Filipino respondents, snacking is

viewed primarily as source of nutrition (74%). Notably,

however, Filipino consumers also exhibit characteristics of

spontaneous snackers, including trying new snacks, buying a

variety of snacks and making unplanned snacks.

because photographers ask us to say it when we pose. No,

Cheese is the miracle that makes pizza, cheese burgers and

other food makes so delicious.

The “Mr. ChizMs.” promotes to offer the market a

satisfactory products that will make them feel relieve and

happy. It will offers variety of innovative products that

Turon, Spicy Cheese Stick and Cheesy Chicken Popper.

to serve any customers at our very best”. As for “Mr.

ChizMs.” their priority was the satisfactory of their

customers that’s why they make sure that their products

were delicious and 100% guaranteed safe to eat.

The proposed business will be named “Mr. ChizMs.”

since the main products are made out of cheese. It will be

establish at Poblacion, San Isidro Nueva Ecija in front of

Nueva Ecija University of Science and Technology- San

Isidro Campus. The proposed business will operate from 8 am

to 5 pm from Monday to Friday. The business will hire one

employee; which is the cook. The cook will be responsible

for the preparation of the foods.

The main target market of the proposed business is the

students of Nueva Ecija University of Science and

Technology San Isidro Campus. Currently, there are 2,023

students registered according to the Campus Registrar and

the residents of Poblacion San Isidro, Nueva Ecija that has

11,685 as of year 2016.

The business is a sole proprietorship type of business

since it is easy to manage and no corporate tax payment

with less formal requirements. The capital contribution of

the proposed business is ₱70,000.

1. Brief Description of the Project

The proposed Snack business will be based on the

installed food cart. Crispy papa, Anjie Siomaian, Rachelle

Siomaian which is located nearly at the target market

considered as the nearest competitors of the proposed

Products to be offered include Ham and Cheese Roll-

Ups, Cheesy Chicken Popper, Spicy Cheese Sticks and Cheesy

Turon. Snack business is preferred for the customers

because the site is accessible to all types of

transportation vehicles and other establishment.

The proponents’ decision came after careful analysis

of the trends and market situation in the food industry,

returns on the investment were also considered.

2. Brief Profile of the Entrepreneur

The owner of the proposed business is Mr. John

Christian V. Roque, a filipino citizen, 21 years of age

and a resident of Cabiao, Nueva Ecija. Mr. Roque is a

graduate of Bachelor of Science in Entrepreneurship in

Nueva Ecija University of Science and Technology- San

Isidro Campus. Aside from having a formal degree, he

attended relevant seminars and training in

Name Nationality Address % of