Business Plan
Business Plan
Business Plan
Table of Contents
I. Introductory Page
A. Name and Address of Business
B. Names and Addresses of principals
C. Nature of Business
D. Statement of financing needed
II. Industry Analysis
A. Future outlook and trends
B. Analysis of competitors
C. Market segmentation
III. Description of Venture
A. Product(s)
B. Service(s)
C. Size of Business
D. Office Equipment and personnel
E. Background of entrepreneurs
IV. Production Plan
A. Manufacturing process (Amount subcontracted)
B. Physical plant
C. Machinery and equipment
D. Names of suppliers of raw materials
V. Marketing Plan
A. Pricing
B. Distribution
C. Promotion
D. Controls
VI. Organizational Plan
A. Form of ownership
B. Identification of partners or principal shareholders
C. Authority of Principals
D. Roles and Responsibilities of members of organization
VII. Assessment of Risk
A. Evaluate weakness of business
B. New Technologies
C. Contingency Plans
VIII. Financial Plan
A. Pro forma income statement
B. Cash flow projections
C. Pro forma balance sheet
D. Break Even analysis
I. Introductory Page
II.
A. Business Logo:
1. Jayson Delos Santos Pobar Blk 5 Lot 30 St. Francis Home XIV
Brgy. Balibago Sta. Rosa City Laguna
2. Jenny Castillo Tenedero Blk 4 Lot 14 Macaria Village Brgy.
Cavite
3. Hasmen Ocampo Agbing 1820 Brgy. Dita, Sta. Rosa City Laguna
Mission: Our mission is to provide and serve healthy and quality products that
business.
Each member of the group contributes 1/3 of the initial expenses at the start of the
business.
Due to demand of our products to the target customer, we are going to innovate and
improve our dumplings we will produce so that the customer would not pall easily and
continually patronizing our products.
B. Analysis of competitors
C. Market Segmentation
Our product is open to all people who want to buy but since our business is just a
part time for us as a student, our particular target customers are the students, faculty
members and all the people from University of Perpetual Help System Laguna Binan.
Sisig Dumplings
Our initial product for our business is sisig dumplings. Usually, ordinary
dumplings contain ground pork, but in our business, we use ground pork also but
cooked in a sisig approach. Sisig is made of a head portion of pork but the kilo of it is
very expensive. In fact as we observe to the customers, most of them they dont
want to eat the head portion of the pig. So, practically, we decided to use pure pork
instead of head of the pig.
In our business we make use of big round table for the making of dumplings,
gas stove for cooking, and refrigerator for storage, in case we are not able to cook all
the produced dumplings and Tupperware for storing of food.
Personal Data
Personal Data
Personal Data
Ingredients
Procedure
1. Put the ground pork in a container and add additives and pepper.
2. In a frying pan without putting oil, cook the ground pork and mix it until it looks
like color brown.
3. After cooking the pork, put it in a bowl and add mayonnaise, chili, pepper and
white onions and mix it.
4. For wrapping sisig, put the sisig in a molo wrapper.
5. Finally, cook the sisig dumplings and serve.
For sauce:
1. In a bowl, put water and add cornstarch, sugar, vinegar, additives and soy sauce.
Mix it until the cornstarch dissolved.
B. Physical Plant
Alternative
V. Marketing Plan
A. Pricing
B. Distribution
Since we are just a small type of business, the distribution of goods is by direct
selling. We could also use the door to-door tactics strategy of selling. We could also
accept special order especially for events such as birthdays, christening etc. Our
strategy for marketing is that we sell our products during morning. Sometimes,
most of the students forgot to eat breakfast because of their early class and we think
that is the right time to sell our products.
C. Promotion
Promotion plays an important aspect of sales management. This includes
advertising which is necessary to inform the customer about the existence of
Transport Dumplings small business. It will support sales, and customer
awareness of the product. Our strategy is that we will use leaflets to be distributed
in where people are abundant. Poster will also be essential strategies of the
proponents advertisement. Poster will be placed in strategies areas on the UPHSL
campus. And make advance negotiations with the students of UPHSL and possible
consumer outside the campus.
D. Controls
The partners sell the dumplings to UPHSL and to other places that there is a
possible customer it is directly sold to them. It will be sold first to the student of
UPHSL. The selling price is affordable. Since the market is particular with the
packaging of any product, the packaging will be done well. The dumplings will pack
in a disposable paper plate. We produce a certain number of dumplings to be sold in
a calculated quantity of population in the target market to avoid spoilage of the
product and to give quality and standard product to our customer.
B. Identification of Partners
Hasmen Agbing
Marketing Manager
C. Authority of Principals
Members Duties Responsibilities
She's in charge of setting the company's Responsibilities of marketing manager vary by
Hasmen Agbing marketing strategies, carrying out the business organization and size of department. To
Marketing Manager marketing and promotionalactivites as well gain a clear understanding of their consumers
as managing staff. competitors and general environment.
Jayson Pobar He is involved with planning, coordination He is in charge of the production faculties in a
Production Manager and control of manufacturing processes. business.
She has the ability to market our products outside the company. She also into
Hasmen Agbing
negotiate other people, giving the consumers a sales talk. She's also responsible
Distributor
for strategic plan in terms of distributing product to the consumers.
Purchasers are charged with the task of finding suppliers for materials, goods and
Jenny Tenedero services that their company needs. Purchasers must also ensure that a product or
Purchaser service they're buying is cost effective. She must find the balance between product
or service quality and cost to get the best value for the business.
Producing quality food products on schedule is the main goal of a food
Jayson Pobar production manager. She needs to be aware of every customer's needs and be
Producer competent to adjust schedules to fulfill them. He inspect all the process of how
the food being produce. He also inspect the sanitary of the production.
JOURNAL
Week 1 From February 12 - 19, 2013
Date Transaction Debit Credit
February 12 Cash 560
Capital 560
Ingredients 391
Packaging Materials 19
Tools and Equipment 100
Transportation 50
Cash 560
Cash 204
Income 204
Hamsen 120
Income 120
Ingredients 51
Cash 51
February 13 Cash 188
Income 188
Ingredients 668
Cash 668
February 14 Cash 156
Capital 156
Cash 650
Income 650
February 15 Jayson 152
Income 152
Cash 152
Jayson 152
Cash 476
income 476
Ingredients 20
Cash 20
February 19 Cash 120
Hasmen 120
Total 4077 4077
LEDGER
Week 1 From February 12 - 19, 2013
Income
12 204
120
13 188
14 650
152
476
P1790
Out flows:
Ingredients
Pork (1 kilo) P160
Molo wrapper 100
Sili 6
Onion 20
Additives 26
Paminta 10
Mayonaise 20
Sugar 14
Corn starch 5
Total P361
Packaging Materials 9
Transportation 25
Total Outflows: P395
WORKSHEET
Week 1 From February 12-19, 2013
Trial Balance Income Statement Balance Sheet
Account Title
Debit Credit Debit Credit Debit Credit
Cash P1207 P1207
Tools & Equipment 100 100
Ingredients 1130 1149
Packaging Materials 19 50
Transportation 50
Capital P716 P716
Income P1790 P1790
Total P2506 P2506
SubTotals 1199 1790 1307 716
Balance, Net profit/Loss 591 591
Totals P1790 P1790 P1307 P1307
D. Break-even Analysis
Fixed Cost
BEP =
Selling Price Value Cost
Unit Unit
Fixed Cost Computation:
We assume that the payment for the utilities rental per week is 10% of
the original price. We are going to rent the utilities for 3 weeks, therefore 30% of the
total fix cost would be given to Dionisia Villan.
Tupperware : P200
Plate : P75
Chopping Board : P50
Knife : P150
Fork : P20
Spoon : P20
Siyanse : P35
Strainer : P75
Bowl : ___P45___
Total : P670
Rental for 3 weeks : x 30%__
Fixed cost : P200
Value Cost Computation: Our basis for Value Cost is from the expenses and
2.86 units.
200
BEP =
4 2.86
BEP = 175.44 units