Business Plan:

ShangVege Lumpia
Background Information
CHAPTER 1
 A. Business Name
• The name of the business is
ShangVege Lumpia
 B. Business Description
• Origin of the business name: The name
“ShangVege Lumpia” came from the
words “Shang”, which came from
“Shanghai”, and “Vege”, which came
from “Vegetable”, which are kinds of
lumpia.
 B. Business Description
• Type of Industry (ex: food industry, fashion industry):
Food Industry
• Short description of the type of industry: The food
industry is comprised of the following major sectors:
fruits and vegetables, fish and marine products, meat
and poultry products,
 B. Business Description
• flour and bakery products, beverage
and confectionery, dairy foods, food
condiments and seasonings, food
supplements, bottled water; snack
foods, fats and oils.
 B. Business Description
• Reason why you consider the
business as under that type of
industry: Lumpia is a Filipino fried
spring roll filled with ground pork
and mixed vegetables so it falls under
the food industry.
C. Business Logo & Business Logo Description
 D. Vision Statement
• ShangVege Lumpia envisions to be the
leading lumpia business by giving two
different choices, lumpiang shanghai and
vegetable lumpia that will make the
customers crave for more.
 E. Mission Statement

• To provide quality food with

affordable prices and different
varieties of lumpia to satistfy
customer’s appetite.
F. Objectives
Marketing Plan
CHAPTER 2
 A. Product Name

The product name of the business

refers to the two kinds of lumpia that
we offer, the lumpiang shanghai and
the vegetable lumpia.
 B. Product Description

Name of the product/s: ShangVege Lumpia

Uniqueness of the product : made in the Philippines and is
found in St. Anthony’s College where you can taste
healthy and delicious lumpia.
Difference of the product among other similar products:
ShangVege Lumpia is full of fresh ingredients and is
made with utmost care yet still with an affordable price.
 Place

St. Anthony’s College, 3018 St. Nicholas of Myra,

Oomen Building, third floor.
 Materials Quantity
Price
(estimated) Price
Ground
1kg 200 php
Pork
Carrots 1 pc. 20 php

Onions 1 pc. 5 php

Lumpiang Garlic 1 pc. 10 php

Shanghai Oyster
2 pcs. 10 php
Sauce
Prices of Lumpia
3 packs 60 php
Wrapper
Ingredients Coal 1 pacdk 50 php

Cooking
3L 60 php
Oil
Sugar 800 g 10 php
Ketchup 320 g  28 php 

Total   453 php

 Price
Materials Quantity
(estimated)

Soy Sauce 2 pcs. 10 php

Cooking Oil 3L 60 php

Magic Sarap 1 pack 15 php

Lumpiang Mixed
Vegetables
½ kilo 60 php

Toge Toge ½ kilo 30 php

Prices of Lumpia
Wrapper
3 packs 60 php

Ingredients Oyster Sauce 2 pcs. 10 php

Coal 1 pack 50 php

Sugar 800 g 10 php
Vinegar  200 ml  14 php

Total   319 php

 Promotion
For promotions, the team will roam around
the premises of the school will do room by
room advertisement to gather the attention of
potential customers. The persons in charge of
the process will be Jowen C. Tendencia and
Catherine Dyan E. Samillano.
 Packaging

The material used in the preparation of

products and in distribution is
counterbag.
 Sales Forecast
Num
berof PHP 300.00
Sales
PHP 250.00
PHP 200.00
PHP 150.00
PHP 100.00
PHP 50.00
PHP 0.00
Week1 Week 2 Week 3 Week 4 Week 5
Lumpiang Shanghai Lumpiang Toge
Operational Plan
CHAPTER 3
A. Methods

a. Manufacturing of Goods
-The ingredients will be bought at
Funda Dalipe, San Jose de Buenavista,
Antique.
 Input: Lumpiang Shanghai

– Ground Pork – Oyster Sauce

– Carrots – Lumpia
– Onions Wrapper
– Garlic – Sugar
 Vegetable Lumpia

–Soy Sauce –Lumpia

–Magic Sarap Wrapper
–Mixed –Oyster Sauce
Vegetables –Sugar
–Toge
 Processes (Lumpia)

• Step by Step
Procedure for making
Vegetable Lumpia
1.List and buy all the
materials and
ingredients needed.
2. Heat the oil in medium
using a wok or large frying
pan. When hot, sauce the
garlic and onions until
aromatic, about 1 minute.
3. Add the mixed vegetables and stir-
fry for about 3 minutes. Add the bean
sprouts and pour in the soy sauce and
oyster sauce. Season with a little
pepper and magic sarap.
3. Mix everything and cook for
1-2 minutes until all the
vegetables are half-cooked.
Adjust seasoning if needed.
4. Remove from the heat and
place in a strainer to drain all
the liquid remaining. Allow to
cool completely.
5. Place 1 tbsp. of the filling in the
corners of the wrapper. Roll the
corner with the filling (spreading
it a little) towards the middle.
5. Fold the sides inward to seal, then
continue to roll until you have about
2 inches left of the wrapper. Using
your fingers, brush the edges with a
little water then seal completely.
Make sure it is tightly secured.
6. Heat the oil in a deep pan until hot.
Fry the vegetable lumpia in batches
avoiding overcrowding for about 3-5
minutes or until medium brown in
color. Transfer to a colander lined with
paper towels.
7. Serve with spicy vinegar
sauce.
• Step by Step
Procedure for making
Shanghai Lumpia
1. Combine the ground pork,
onion, and carrot. Season with ½
sachet of magic sarap, oyster
sauce. Mix well and assemble in
lumpia wrapper.
2. Combine garlic and pepper.
Simmer and season with remaining
½ sachet of magic sarap, oyster
sauce and sugar. Simmer and stir to
mix all the ingredients.
3. To make the shanghai lumpia,
place 1 tbsp. of the filling in the
corners of the wrapper. Roll the
corner with the filling (spreading it
a little) towards the middle.
3. Fold the sides inward to seal, then
continue to roll until you have about 2
inches left of the wrapper. Using your
fingers, brush the edges with a little
water then seal completely. Make sure it
is tightly secured.
4. Heat the oil in a deep pan until hot.
Fry the shanghai lumpia in batches
avoiding overcrowding for about 3-5
minutes or until medium brown in
colour. Transfer to a colander lined
with paper towels.
5. Serve with sweet
or spicy ketchup.
• Output
Vegetable Lumpia
Lumpiang Shanghai
• The lumpia will be prepared
and cooked at Tejares
Subdivision, San Angel,
San Jose, Antique.
b. Distribution Method
• The finished products will be
distributed at St. Anthony’s
College (High School and
College Campus)
b. Distribution Method
• The products will available at
Oomen bldg. O-308, 12 STEM-
St. Nicholas of Myra. The sellers
will also roam around the campus.
b. Distribution Method

• Reservations or pre-
orders are accepted.
c. Payment Process
• The cashier will be Sophia
D. Abatay and the mode of
payment will be cash.
 c. Payment Process
• Payment process in terms of
reservations or pre-orders will be
50% down payment three (3) days
before claiming the product and 50%
on the day of claiming the product.
B. Manpower
a. Job Description
 Assigned Task Job Description

General Manager Provide leadership

and vision to the
organization
 Provide friendly
responsive service to
create exceptional
Cashier experience for
customers
 Maintain cleanliness
in food service
Kitchen areas, and
Staff throughout the food
establishment
 Tasked to sell
goods for
Sales wholesalers and
Representative manufacturers
 Consist of
coordinating and
Inventory expediting the flow
of work and
Specialist materials w/in or
between departments
 Consist of supervising
and coordinating the
Production activities of
Supervisor production and
operating workers
• Job Qualification (General Manager)
-Good Interpersonal Communication
Skills
-Strong Leadership Experience and
skills
-Excellent organizational skills
Job Qualification (Cashier)
-Basic math and computer skills
-High level of energy with strong
customer service skills.
-Can handle transactions accurately
and responsibly.
• Job Qualification (Kitchen Staff)
-Great interpersonal skills.
-Knowledge in food safety
procedures.
-Excellent multitasking abilities.
 Job Qualification (Sales Representative)

-Excellent verbal communication

skills
-Commitment to excellent
customer service
-Experience in sales.
 Job Qualification (Inventory Specialist)

-Good Interpersonal
Communication Skills
-Able to use a computer and other
office technology.
-Excellent organizational skills
Job Qualification (Production Supervisor)

-Reliable and excellent

communication skills
-Outstanding organizational skills
-Leadership experience
c. Selection Process
 C. Machines

a. Equipment and Other Physical Facilities

 C. Machines (a. Equipment and Other Physical Facilities)

Position/Location Equipments
General Manager Laptop
Cook Refrigerator
Knives
Tongs
Chopping Board
Spoon
C. Machines (a. Equipment and Other Physical Facilities)

-LPG Tank
Manufacturing
site -frying pan
-stove
b. Telecommunications and Information
Technology
D. Materials
a. Materials needed and its Suppliers
- all the ingredients needed for
ShangVege Lumpia will be bought
at Funda-Dalipe Market, Funda-
Dalipe, San Jose, Antique.
D. Materials (b. Logistics )
-Warehousing - dry ingredients such as
seasoning, coal, and cooking oil will be stored
at room temperature while fresh ingredients
such as ground pork and vegetables will be
placed in a chilled storage at Tejares Subd.,
San Angel, San Jose Antique.
D. Materials (b. Logistics )

-Transportation
Tricyle will be used for
transport of ingredients
and products.
D. Materials (b. Logistics )
-Inventory Management – The
inventory will be checked by the
inventory manager for the total
amount of products, products
sold, and how many products are
left.
END