LA VERDAD CHRISTIAN COLLEGE-APALIT

College of Bachelor of Science in Accountancy

Final Business Proposal for Entrepreneurial Mind

Submitted by: Submitted to:

Mr. Drexler D. Bog-acon, 19-00029 Mrs. MaryAnn Cruz, MBA

Faculty Adviser, Entrepreneurial Mind
 TABLE OF CONTENTS
Chapter 1: INTRODUCTION AND ITS BACKGROUND …………….... 1
1.0 Introduction
1.1 Historical Background

Chapter 2: DESCRIPTION OF THE BUSINESS ……………………...… 3

2.0 Nature of the Business
2.1 Name of the Business
2.2 Business Logo
2.3 Business Location
- Fig.1 Location Map
- Fig.2 Sketch Map
2.4 Mission, Vision, and Core Values

Chapter 3: MARKETING PLAN ………………………………………….. 7

3.1 Marketing Objectives
3.2 Target Market
3.3 Slogan
3.4 Products` Features and Health Benefits
3.5 Products and Services Offered
3.6 Pricing Strategy
3.7 Cause Marketing
3.8 Promotional Marketing Strategies
3.9 SWOT Analysis

Chapter 4 PRODUCTION PLAN …………………………….……….…… 24

4.1 Flowcharts
4.2 Raw Goods, Properties and Equipment

Chapter 5: ORGANIZATIONAL PLAN …………………………………. 33

5.0 Store Organizational Chart
5.1 Job Description and Specifications
5.2 Salaries and Incentives
5.3 Personnel Plan
5.4 Management Policies
5.5 Waste Disposal Management
5.6 Store Layout

Chapter 6: FINANCIAL STATEMENTS ……………………………….... 43

CONCLUSION ………………………………………………………………. 51
REFERENCES …………………………………………………………......... 52
APPENDICES…………………………………………................................... 54
 Acknowledgement

At the very beginning I would like to express my deepest gratitude to Almighty God for
giving me the time and strength to finish this business proposal. Also I am very grateful to my
family, friends, instructors, classmates and all the people who get involved and who have
provided the opportunity to complete my report and help to develop a new business plan. They
gave us patience and understanding to listen and respond on our queries and concerns pertaining
to this proposal. They deserve our appreciation for sharing us the valuable experience and
information.
My special and sincere gratitude goes to my humble teacher Ma`am Mary Ann Cruz who
extended her time and mind to untiringly guide and answers my questions while doing my
project. She is our instructor in “The Entrepreneurial Mind” and also handles different courses or
subjects related to business and management in La Verdad Christian College – Apalit. She is also
a Master in Business Administration. Without her guide and advices this business plan would not
be possible and such practical knowledge about real life situation will not be realized.
Thanks all from the very bottom of my heart.
 CHAPTER 1

INTRODUCTION AND ITS BACKGROUND

1.0 Introduction

Filipinos are lovers of eating outside, simple and ordinary eateries are those being
commonly feasted by the public. Whatever kind of food is available as long as it is affordable
and satisfying, there is no doubt that such offerings are most of the time fully consumed by the
buyers. The love of tasting different kind of foods or recipes drive the buyers to consume some
of their time staying in food businesses. Taking time as a get together among members of the
family or friendship or of a class or employment and whatever an individual is membered to,
making foods offered in restaurants or eateries as their mean of happiness and sometimes pointed
as an object to be feasted on their intent to gather as a group. Because of that, raising of food
businesses or food establishments are expanding and one of which is a food stall, because of the
demand that people is dealing with caused by many reasons whether for group or individual
purpose.

Crunchy Bites aims to make the buyers become more than specific to their food taste yet
given still the choices though made fewer already. Their preference as to crunchy fried foods will
lead them to experience a crunchy taste in their every bite of the Crunchy Bites products. As
regards to their visitation or direct transaction in the business place, will they acquire not just
taste satisfaction but the assistance they need as well. Other than that, Crunchy Bites also
consider the safety of the customers with not just on what people perceive but what the business
can personally do such as being caring or concern on customers` interest.

1.1 Historical Background

  Food kiosk or food booth (also food stand, temporary food service facility) is generally

a temporary structure used to prepare and sell food to the general public, usually where large
groups of people are situated outdoors in a park, at a parade, near a stadium or otherwise.
Sometimes the term also refers to the business operations and vendors that operate from such
booths.

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 There is evidence to suggest that certain foods have either originated from, or gained in
popularity through food booths. For example, the popularity of the ice cream cone in North
America is attributed to the St. Louis World's Fair in 1904. According to legend, an ice cream
seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice
cream booth was the waffle booth, unsuccessful due to intense heat. The waffle maker offered to
make cones by rolling up his waffles and the new product sold well, and was subsequently
copied by other vendors.
A common practice is for modern food booths to operate as concession stands at various
kinds of special events. These may be operated by small independent vendors, catering
companies, or by established restaurants offering a subset of items featured from a more
comprehensive menu. Alternatively, some food booths may be operated by local nonprofit
organizations as a means of fundraising. In some situations, nonprofit orgs may face slightly
lower processing fees, or less stringent regulations and contractual requirements, making such
operations relatively more advantageous.
In the Philippines, Ineng's Special Barbecue has the profound honor of being one of
Metro Manila's top Pinoy-style barbecue destinations, but that esteem had some humble
beginnings. At their wedding in the late '90s, Richard and Michelle Santiago were scammed by a
guest who claimed be a part of a prominent family. According to a Philippine Daily Inquirer
feature, the man asked them to guarantee a loan worth millions and disappeared when it had to
be settled. With debt over their heads, only P2,000 in capital, a helper, and a secret barbecue
sauce recipe, the Santiagos got down to work. In 1999, they opened a stall at the Sidcor Weekend
Market, with the couple themselves manning the preps and grill. Word quickly got around about
their generously sized pork skewers and tasty marinade. Soon, they opened in other markets,
their first restaurant in 2001 (Quezon City) and their first mall branch in 2004 (Market! Market!).
On their 10th year, they opened the brand up for franchising and they now have over 10 outlets
all over the country. 

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 CHAPTER 2
DESCRIPTION OF THE BUSINESS

Crunchy Bites is a food business that offers own made fried recipes. The business will
personalize its product to become unique from other fried food businesses that offer the same
type of product.

2.0 Nature of the Business

It is a food stall intended for the general buyers to enjoy staying in the stall and feasting
with the fried foods that are tangibly crunchy.

2.1 Name of the Business

“Crunchy Bites”

The name was derived from the business products which are fried goods that is crunchy
or crispy in tangible feature. Because it is the entity`s intention to bring the products in that better
condition that will make buyers preferred over them. The business has its dream to make every
bite will produce sound because of the crispness of such fried goods therefore the business name
was formed with a word ‘Bites’ that was being described by that quality which is crunchy.

2.2 Business logo

It was designed that way to be perceived clear, simple and readable. The wordings for the
business name was created in that form signifying a view similar to a feast and even the mixture

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of the colors which can be imagined as a feast design too, because of the business goal
concerning its customers for them to feel like feasting while taking their time eating fried
products offered in the business. And accompanied with a sauce that normally a fried food is dip
into it or can be simply quoted as “they always go together”.

2.3 Business Location

The business is situated in McArthur Highway Sampaloc, Apalit, Pampanga. The

business was decided to be placed in that location to make it revealing and directly seen by the
public eyes with the intention of giving easement and convenience to buyers for them to find and
reach the place easily. Also because being near to Pampanga Premiere Medical Center where a
lot of employees employed and La Verdad Christian School having its huge number of students
and even the school`s staffs who are somewhat lovers of eating outside.

To reach the place, from San Fernando City you have to ride a jeep whether going to
Apalit, Macabebe, Masantol, Calumpit or to City of Malolos and vice versa if to be from of the
said municipalities and that city, and also bus can do like riding Victory Liner and Golden Bee
that will be passing by McArthur Highway either to or from Metro Manila or San Fernando City
which then will also pass McArthur Highways of Malolos City and Calumpit. And if you are
from SM Pampanga you can either choose a jeep, a UV Express, or a bus which routes covers
the municipalities of Apalit, Macabebe, Masantol, Calumpit and the City of Malolos. That all can
be done only with a single ride.

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 Figure 1. Location Map

Figure 2. Sketch Map

2.4 Mission, Vision, and Core Values

MISSION

To offer products with excellent and healthy quality.

VISION

To provide a convenient experience to buyers and to contribute on their taste and

awareness satisfaction.

CORE VALUES

 Establishing a strong connection among the members of the community.

Relate and feel the needs of the people as if acquiring and then fulfilling the
public`s behavioral necessities and trends that in exchange will acknowledge
one`s engagement to build a strong relationship.
 Respect differences.
Perform humbleness to everyone whatever status in life and beliefs they have like
being careful in dealing with people without them feeling offended but rather
making them have a sense of belongingness.

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 Strengthening charities or good works.
Show compassion to all ages and share the convenience being cherished and the
blessings being received or in like manner extending or aiding one’s life needs for
survival.
 Partaking in a shared role and responsibility with a big heart.
Be an agent, an instrument and example in rendering commitments that plays a
big role for the betterment of the society and such responsibility to people and to
nature needs also be carried out that by all of this can only be fulfilled if a true
love without having any regrets is being manifested.
 Implementing honesty and fairness.
Practice honesty in all times whether people perceive it or not by their naked eyes
but driven to be honest whether big or small and be fair in all occasions without
favoring anyone even if not accepted by others.

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 CHAPTER 3

MARKETING PLAN

3.1 Marketing Objectives

1. To make customers feel a satisfying experience on the value of the product they avail.

2. To obtain respect and acknowledgement from customers through quality and healthy
products.

3. To become an expanding business that will ready to provide products new to

customers.

3.2 Target Market

Primary Market

Demographic Profile: All ages, Male and Female

Geographic Profile: Urbanized place

The primary market of the business is irrespective to age yet open to all genders. All ages
because anyone can eat fried foods and most of the time is what people seeks to avail especially
when eating outside even if foods are sometimes expensive. Even their gender identity doesn’t
matter because anyone is welcome to buy such business` products to make them feel
belongingness and at the same time enjoy eating whether with friend or whosoever their
companion is. And intended to be introduced on urban locations where number of residents is
huge taking into consideration the risk of the business market if being placed in a not populous
area.
Our secondary markets are the people who generally not inclined to a particular product.
Those who have changing minds especially those who have a lot of food preferences. And those
sometimes are belonging to a group and are not planned to go on a specific restaurant when
getting together outside especially when budget is insufficient.

3.3 Slogan
“Every bite means sound.”

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 From the business name “Crunchy Bites”, getting the descriptive word used which
synonymously means crispy, generally implies if bitten and even if pinched by your fingers will
produce sound. That sound made by your teeth that bite the products does not only mean of a
physical sound but by implication of the product`s condition being processed on its motive to
bring it in a better and healthy state definitely result to become a sound product or a sound food
to eat. That by customers` health consciousness and quality assurance of the product, can be
sustained from the application of the business tagline which uses a mere word and on the other
hand a descriptive word `sound` that has two essential distinct meaning.

3.4 Products’ Features and Health Benefits

PRODUCT FEATURES BENEFITS

Main course

Fried Pork  Fried pork is a fried dish  The consumption

with a fatty and crispy of pork offers the benefit
taste comes from pork of collagen which assists
chops. skin to eliminate acne,
prevent and minimize
anti-aging, tightens skin
and also hydrates the
skin.
Fried Fish  Fried fish refers to any fish  A fish being fried in a
that has been prepared recommended basis may
by frying, this offers a serve as a good source
crunchy texture and yummy of Omega-3 fatty acids,
taste.
which aid cardiovascular
health, reduce
inflammation and
combat depression.
Fried Chicken  Fried Chicken is a dish  A fried dish that is an
consisting of chicken  excellent source of
pieces which have been niacin, which is essential
coated in a
in reducing cholesterol
seasoned batter and pan-
levels.
fried, deep fried,
or pressure fried which
makes it texture very much
crispy and offers a jolly bites.
Rolled Pork (Plain)  A piece of pork lean is  Health benefits of pork
flattened out and is is high in various
spread with herbs and healthy vitamins and

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 seasoning (salt, pepper, minerals, as well as
allspice), chopped high-quality protein, and
onions, and in some to maintain it proper
variants which is to be cooking must be
dipped in a frying oil to followed.
make it tender and
crispier.
Rolled Fish  A very thin piece  Since fish dish is a good
of fish meat is flattened source of Omega-3 fatty
out and is spread with acids, just follow the
necessary ingredients proper way on cooking
and to be dipped in eat to maintain such
frying oil for a crispy nutrients.
texture.
Rolled Chicken  Chicken skin will be  Rolled chicken
used to wrap such considering its cooking
ingredients putting method as to preserve its
inside it and to be benefits to essentially
cooked in dip frying to reduce cholesterol
bring the dish in a crispy levels.
look and bite.
Pork Meat Ball  A dish made of mixed  A dish offers nutrients
combination of grinded such as combinations of
pork meat and selected collagen present on pork
vegie items to form a and of the essential
round shape dipped in a nutrients present in
frying pan for crispy vegetable goods.
dish.
Chicken in Small Pieces  Just like a fried chicken  This dish is a source of
but bring into smaller niacin, which is essential
and convenient size. in reducing cholesterol
levels..
Side Order

Fish Crackers  Fish crackers are dip  Crackers provide

fried crackers made essential nutrients that
from fish and spices that help support healthy 
serve as flavoring. weight loss, and also
promote tissue health 
and fight chronic disease
and in addition to what
contains in a fish are
high-quality protein,
iodine, and various

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 vitamins and minerals.
Fish Ball  Fish balls are popular  Since this dish is purely
street food in the made from fish and was
Philippines but what brought from the proper
makes distinct from all treatment, thus contains
other fish ball is that it`s the following - instant
made of pure fish meat. energy, regulating
cholesterol levels,
improving
cardiovascular health,
supporting
psychological health,
supporting
respiratory health,
treating insomnia,
enhancing the skin and
treating damaged scalp.
Chicken Ball  Chicken balls are a food  Essential Nutrient
consisting of small, spherical such as vitamin B is
or nearly spherical pieces
necessary to maintain
of chicken.
psychological health that
you can find in chicken.
Consuming
vitamin B regularly can
prevent you from falling
prey to stress, anxiety,
and memory-loss
syndrome.
Special Fries  Special fries are made  Potato fries are rich
from potatoes that varies from Vitamin B6 which
in shapes and cooked by is one of the important B
dip frying to make such vitamins found in
fries crispy and savory. French fries. When you
have Vitamin B6
deficiency, chances are
that you would feel
more irritable and tired.
Plain Fries  French fries made from  Potato fries are rich
potatoes but are in from Vitamin B6 which
regular sizes dip in a helps in boosting your
frying pan until it result immune system so you

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 a crispy texture and could overcome most
tender bite. minor and even a few
major illnesses.
Rice

Special Rice  Fried rice with any meat  Fried rice unexpectedly
and carrots, served maintain healthy skin as
while hot. a powerful antioxidant.
Good for eye health.
The content of vitamin
A in this food is also
very good.
Garlic Rice  Fried rice with tiny  In addition to the rice
chopped crispy garlics. health benefits, Garlic
health benefits includes
controlling blood
pressure and enhancing
body immunity.
Plain Rice  Fish crackers are dip  Quick source of energy,
fried crackers made natural anti-inflammatory
from fish and spices that food and may help reduce
serve as flavoring. cancer risk.

Drinks

Soda  A soft drink is a drink  Soda is having a role in

that usually contains preventing certain
carbonated water, a digestion problems. As a
sweetener, and a natural fact, it also helps to stop
or artificial flavoring. nausea.
Buko Juice  Fish crackers are dip  Crackers provide
fried crackers made essential nutrients that
from fish and spices that help support healthy 
serve as flavoring. weight loss, and also
promote tissue health 
and fight chronic disease
and in addition to what
contains in a fish are
high-quality protein,
iodine, and various
vitamins and minerals.

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Three Levels of Products

The business products are well treated and processed using a

standardized procedure, therefore the customers can assure
that the benefits they may acquire from the manufactured
Core Customer products obtain an amount of health benefits. And also the
Value feeling of being safe because of the application of
recommended terms in bringing the product in its present
condition that are already available for sale.

The business products under actual product level contains

unique features that are present in every single product and
Actual Product such products also come in different sizes and shapes. This
is believed to be one of the preferred choice seek by the
buyers for them to avail such products that are customized
according to the trends being applied among food habits
nowadays and also its qualities that are new to the general
buyers.
The business will provide after sale service among buyers
for them to have a full satisfaction on availing such product
Augmented and them can easily approach the business for a further
Product assistance concerning the business products. And if it seems
that such product is not satisfying among customers, the
business will even give guarantee to them that they can seek
any further settlement to be prepared by the business.

Prototype of Packaging

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3.5 Products and Services Offered

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3.6 Pricing Strategy

Crunchy Bites will use penetration pricing strategy. Because being a starter in raising a
business, Crunchy Bites will let customers to experience low prices in its first month. In that way
will make buyers be surprised and give awareness to them about the new business. And once
awareness of the business existence become known to them within a span of one-month period,
then come a time to smoothly raise products` prices.
FRIED PORK
COST PRICE PER ORDER OF FRIED P 80.00
PORK
ADD MARKUP 25%
TOTAL SELLING PRICE P 100.00

FRIED FISH
COST PRICE PER ORDER OF FRIED FISH P 60.00
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

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 FRIED CHICKEN
COST PRICE PER ORDER OF FRIED P 60.00
CHICKEN
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

ROLLED PORK
COST PRICE PER ORDER OF ROLLED P 60.00
PORK
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

ROLLED FISH
COST PRICE PER ORDER OF ROLLED P 60.00
FISH
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

ROLLED CHICKEN
COST PRICE PER ORDER OF ROLLED P 60.00
CHICKEN
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

PORK MEAT BALL

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COST PRICE PER ORDER OF PORK P 40.00
MEAT BALL
ADD MARKUP 25%
TOTAL SELLING PRICE P 50.00

CHICKEN IN SMALL PIECES

COST PRICE PER ORDER OF CHICKEN P 40.00
IN SMALL PIECES
ADD MARKUP 25%
TOTAL SELLING PRICE P 50.00

FISH CRACKERS
COST PRICE PER ORDER OF FISH P 60.00
CRACKERS
ADD MARKUP 25%
TOTAL SELLING PRICE P 75.00

FISH BALL
COST PRICE PER ORDER OF FISH BALL P 40.00
ADD MARKUP 25%
TOTAL SELLING PRICE P 50.00

CHICKEN BALL
COST PRICE PER ORDER OF CHICKEN P 40.00
BALL
ADD MARKUP 25%
TOTAL SELLING PRICE P 50.00

SPECIAL FRIES
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COST PRICE PER ORDER OF SPECIAL P 40.00
FRIES
ADD MARKUP 25%
TOTAL SELLING PRICE P 50.00

PLAIN FRIES
COST PRICE PER ORDER OF PLAIN P 20.00
FRIES
ADD MARKUP 25%
TOTAL SELLING PRICE P 25.00

3.7 Cause Marketing

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 For every customer who will buy the business` fried products, 10% of its profit will be
earned and be used as a fund to help people who will be most affected by calamity such as
typhoon.

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 And once in a quarter for every year, the business will also be conducting feeding
program to a single selected day care center giving the kinder students and those who administer
the center free food packs for lunch from the fried goods offered by the business.

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3.8 Promotional Marketing Strategies

Nature of the Activities Date Held Promotional Materials Total Price

Used (in Peso)
Soft Opening 150 pcs. Of Flyers @15 2,250.00
 Introducing the December 6, Tarpaulin banner@500 500.00
business to 2020
potential Balloons 100 pieces@5 500.00
customers.

Opening Day Ribbon 4 inches, 150.00

 Ribbon Cutting 6yards@25
 Cash discount for Ribbon cutting scissors 200.00
the first 20 @200
customers. 1pc red bow @100 100.00
January 1,
2021 Balloons 100 pieces @5 500.00
Discount @50 1,000.00

GRADUATION Free Free 1 order @150.00 15,000.00

Promos March 20 –
 Free 1 order for April 20,
every family order 2021
regardless of the
number (first 100) .
Anniversary Promo Tarpaulin banner @500 500.00
 Place a banner
featuring our 1st January 15,
anniversary. 2022 Balloons,100 pieces @5 500.00
 Giving of keychains
featuring the 1st
Anniversary
celebration. Keychain (50pieces) 750.00
 1st 12 customers to @15
buy an amount at
least Php 100.00 Free gifts (50 pieces) 7,500.00
will receive a gift. @150
 50 Games and 50
winner customers Gift Prize (50 pieces) 12,500.00
will receive gift @250
reward.

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TOTAL ADVERTISING EXPENSE: ₱41,050.00

3.9 SWOT Analysis

STRENGTHS

1. Good Quality of Products Since Crunchy Bites have a full control over its
products bringing them based on what fits the buyers`
preference, will be processed with utmost care and
love, which impact the products which are the fried
goods in particular to be in a good quality and a
healthy condition.

2. Clean environment and Being an stall only, the more the business is committed
facilities to assure a clean surroundings and sanitized facilities
which is timely during health crisis through a regular
cleaning drive which will concern even the smallest
part of the business` facilities and environment.

3. Approachable staffs and With the direct transaction on the business store and
employees even if orders are placed online, the business will not
prefer anyone but every customer is preferred for
whatever assistance they will need, they will be
humbly served by the staffs and employees and for
further help if necessary might as well be catered.

4. High Integrity The business in general being a God fearing entity will
serve as the most leading contributory factor that will
maintain integrity all throughout the business
operations without deceiving even to those who are
illiterate. Because the business value every customer.
With this personality of the business will make the
business and the buyers be driven out building a
quality relationship.

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 WEAKNESSES

1. Heavy cost for a start-up Considering all costs which includes the facilities, the
business direct needs for manufacturing products and all other
start up-cost impose a heavy obligation on the business
owner.

2. Not owned raw resources The raw needs or let`s say the raw foods which are yet
to be avail from supplier is one of the challenging parts
of the business because it will add on the expenses.

3. Lack of employees Since the business is just about to start and will be
particular in hiring employees, it will be hard for the
business to put together a sufficient employees that in
result might lack in giving the attention or assistance
needed by the customers.
.

OPPORTUNITIES

1. Accessible The business is located along McArthur Highway and

this will give easement for the customers that even
riders and drivers can easily reach it. Passers-by just
them passing along McArthur Highway can even
conveniently and directly transact with the business.

2. Seasonal events Since the business location is very near to a

place mostly visited by a huge number of people.

During special occasions or celebrations or events
might encourage a great number of buyers especially if
some other nearby businesses can no longer
accommodate a huge number of buyers.

3. Expanding the business Another foreseeable opportunity to have an

accommodation of more customers than what is

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 regularly expected. This will help the business to
increase its income and might as well help the
customers to have a more convenient experience.

THREATS

1. Competitors Competitors are in every business place. Without

them, business will not be driven to become
competitive that’s why they really pose a risk on the
part of the other business. Not assured what the
competitors are planning to establish or add on their
business that can possibly catch the attention of the
buyers that even regular customers will divert their
interest in them.

2. High cost of foods Normally, price of goods is changing at the extent of

making them raised by the price control, which impact
a higher expense for the business especially when
buying a big supply. This may also take the business
owner into a greater obligation.

3. Tax policy Generating a greater income might as well impose a

greater liability when tax is imposed upon it. The
business can`t avoid tax liability since it is a regulatory
requirement imposed by the government which really
gives a burden to the business and a deduction on the
business net income.

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 CHAPTER 4
PRODUCTION PLAN

4.1 Flowcharts
How to order dine-in:

If the customer wants the

He/she will then take a
main course recipes,
look on the menu and the
he/she will be assisted by
store can answer his/her
the store staff and point
querries for further
show the menu on the top
clarification.
of the counter.

He/she will tell the store

He/she will wait for 5-10 staff his/her order and the
minutes. store staff will write down
in itemized form.

The store staff will then

While waiting, he/she will serve his/her order and
get his/her change if there some other need can be
is any with receipt and can done through self service
take his/her seat. or he/she can simply ask
the store staff.

Figure 4.1.1 For Main Course Dish

As the customer enters the store he/she will be assisted by the store staff and show the big
board of menu, and point him/her out the main course dishes if that is he/she wishes. The buyer
can freely take a look and choose and the store staff will write down in a sheet the order in an
itemized form. And the store staff will place the order and give it to the cook. The customer will
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wait 5-10minutes for his/her order ready to be served and while waiting before going to his/her
table should put his payment first. Then after 5-10 minutes the store staff will serve the order on
the customer`s table and the customer can freely serve him/herself for another thing he/she needs
more or otherwise he/she can simply as the store staff if needed to be assisted.

If the customer wants the

He/she will then take a
side course recipes, he/she
look on the menu and the
will be assisted by the
store can answer his/her
store staff and point show
querries for further
the menu on the top of the
clarification.
counter.

He/she will tell the store

He/she will wait for 5-7 staff his/her order and the
minutes. store staff will write down
in itemized form.

The store staff will then

While waiting, he/she will serve his/her order and
get his/her change if there some other need can be
is any with receipt and can done through self service
take his/her seat. or he/she can simply ask
the store staff.

Figure 4.1.2 For Side Order Dish

As the customer enters the store he/she will be assisted by the store staff and show the big
board of menu, and point him/her out the side order dishes if that is he/she wishes. The buyer can
freely take a look and choose and the store staff will write down in a sheet the order in an
itemized form. And the store staff will place the order and give it to the cook. The customer will
wait 5-7minutes for his/her order ready to be served and while waiting before going to his/her

26
table should put his payment first. Then after 5-7 minutes the store staff will serve the order on
the customer`s table and the customer can freely serve him/herself for another thing he/she needs
more or otherwise he/she can simply as the store staff if needed to be assisted.

How to order take-out:

If the customer wants the

He/she will then take a
main course recipes,
look on the menu and the
he/she will be assisted by
store can answer his/her
the store staff and point
querries for further
show the menu on the top
clarification.
of the counter.

He/she will tell the store

staff his/her order and the
He/she will wait for 5-10
store staff will write down
minutes. in itemized form checking
the checkbox for take-out.

While waiting, he/she will The store staff will then

get his/her change if there serve his/her order already
is any with receipt and can placed in a take-out bag
take his/her seat. and ready to go out.

Figure 4.2.1 For Main Course Dish

As the customer enters the store he/she will be assisted by the store staff and show the big
board of menu, and point him/her out the main course dishes if that is he/she wishes. The buyer
can freely take a look and choose and the store staff will write down in a sheet the order in an
itemized form. And the store staff will place the order and give it to the cook. The customer will
wait 5-10minutes for his/her order ready to be served and while waiting before taking his/her
seat should put his/her payment first. Then after 5-10 minutes the store staff will serve the order

27
that is already placed in a take-out bag and the customer can conveniently move out from the
store.

If the customer wants the

He/she will then take a
side course recipes, he/she
look on the menu and the
will be assisted by the
store can answer his/her
store staff and point show
querries for further
the menu on the top of the
clarification.
counter.

He/she will tell the store

staff his/her order and the
He/she will wait for 5-7 store staff will write down
minutes. in itemized form also
checking the checkbox for
take-out.

While waiting, he/she will The store staff will then

get his/her change if there serve his/her order already
is any with receipt and can placed in a take-out bag
take his/her seat. and ready to go out.

Figure 4.2.2 For Side Order Dish

As the customer enters the store he/she will be assisted by the store staff and show the big
board of menu, and point him/her out the side order dishes if that is he/she wishes. The buyer can
freely take a look and choose and the store staff will write down in a sheet the order in an
itemized form. And the store staff will place the order and give it to the cook. The customer will
wait 5-7minutes for his/her order ready to be served and while waiting before going to his/her
table should put his payment first. Then after 5-7minutes the store staff will serve the order that
is already placed in a take-out bag and the customer can conveniently move out from the store.

28
4.2 Raw Goods, Properties and Equipment
ITEMS QTY PRICE/PC TOTAL PRICE
(IN PESO) (IN PESO)
DINING AREA
EQUIPMENT
CASH REGISTER 1 pc. 8,889.00 8,889.00
FURNITURES AND
FIXTURES
TABLE 5 pcs. 1,000.00 5,000.00
CHAIR 10 pcs. 800.00 8,000.00
LONG CHAIR 1 pc. 1,000.00 1,000.00
SPLIT TYPE 1 pc. 30,000.00 30,000.00
AIRCON
SUPPLIES
FIRE 1 1,500 1,500.00
EXTINGUISHER
TISSUE HOLDER 5 pcs. 90.00 450.00
TISSUE 20 packs 72.00 1,440.00
XL PAPER BAG 20 packs 654.00 13,080.00
TRAY 10 pcs. 95.00 950.00
TRASH BIN 2 pcs. 173.00 346.00
KITCHEN AREA
EQUIPMENT
2 DOOR BACKBAR 1 pc. 17,000 17,000
CHILLER
GAS STOVE WITH 1 pc. 16,999 16,999
OVEN
EXHAUST HOOD 1 pc. 10,000 10,000
RICE COOKER 1 pc. 5,000 5,000
FURNITURES AND
FIXTURES
5 LAYERS 2 pcs. 2,700 5,400
BOTLESS METAL
RACK
SPICE RACK 2 pcs. 250 500
KITCHEN CABINET 1 pc. 5,000 5,000
LONG TABLE 1 pc. 1,700.00 1,700.00

29
 SUPPLIES
FIRE 1 pc. 2,500 2,500.00
EXTINGUISHER
TRAY 10 pcs. 95.00 950.00
TRASH BIN 2 pcs. 173.00 346.00
TISSUE 50 packs 72.00 3,600.00
WHITE DINING 100 pcs. 50 5, 000
PLASTIC PLATE
WHITE SAUCER 100 pcs 10 1,000
PLATE
SERVING BOWL 20 pcs 50 1,000
BOWL 100 pcs 20 2,000
STAINLESS STEEL 100 pcs 10 1,000
SPOON
STAINLESS STEEL 100 pcs 10 1,000
FORK
PITCHER 10pcs 100 1,000
8 PIECE KNIFE SET 1 pc 279 279
12 PIECE NON- 1 pc 8,450 8,450
STICK COOKWARE
SET
6 PIECE NON- 1 pc 663.00 663.00
STICK COOKING
UTENSIL
CHOPPING BOARD 5 pc 99.00 495.00
STORAGE ROOM
EQUIPMENT
2 DOOR CHEST 1 pc. 23,000.00 23,000.00
TYPE FREEZER
FURNITURES AND
FIXTURES
5 LAYER BOTLESS 2 pcs. 2,700.00 5,400.00
METAL SHELVING
RACK
SUPPLIES
FIRE 1 pc 2,500 2,500.00
EXTINGUISHER
STORAGE TRAY 10 pcs. 40.00 400.00
SMALL STORAGE 5 pcs. 50.00 250.00
30
 BOX
LARGE STORAGE 3 pcs. 100.00 300.00
BOX
850 CC-PAPER 1,000 pcs. 3.425 4,425.00
BOWL WITH LID
780 CC-PAPER 1,000 pcs. 3.011 3,011.00
BOWL WITH LID
MEDIUM PAPER 600 pcs. 3.307 1,984.20
BOX
PAPER CUPS SET 3 packs 200.00 600.00
PAPER DRINK 3 packs 90.00 270.00
HOLDERS
STRAW 2 kg 250.00 500.00
CUTLERY 2 packs 750.00 1,500.00

RAW GOODS
PORK MEAT 10kg 300.00 3,000.00
CHICKEN MEAT 10kg 200.00 2,000.00
FISH (TILAPIA) 10kg 500.00 5,000.00
EGG 360 pcs. 5.00 1,800.00
LUMPIA 10budles 50.00 500.00
WRAPPERS
RICE 15 kg 40.00 600.00
VINEGAR 2L 46.00 92.00
SOY SAUCE 2L 50.00 100.00
FISH SAUCE 2L 60.00 120.00
PALM OIL 10 L 80.00 800.00
SESAME OIL (350 2 bottles 130.00 260.00
ml)
POWDERED 1 kg 100.00 100.00
PEPPER
SUGAR 3 kg 45.00 135.00
SALT 1 kg 20.00 20.00
FLOUR 3 kg 38.00 114.00
SODA IN CAN 100 pcs. 12.00 120.00
BOTTLED WATER 100 pcs. 8.00 800.00
(350 ml)
ONION 2 kg 60.00 120.00
GARLIC 2 kg 80.00 160.00
GINGER 1 kg 80.00 80.00

31
 TOMATO 1 kg 50.00 50.00
CUCUMBER 2 kg 60.00 120.00
SWEET TOMATO 2 kg 50.00 100.00
CARROT 2 kg 100.00 200.00
GREEN BEAN 1 kg 100.00 100.00
CABBAGE 1 kg 100.00 100.00
OFFICE
EQUIPMENT
COMPUTER SET 1 pc. 15,000.00 15,000.00
PRINTER 1 pc. 5,000.00 5,000.00
FURNITURES AND
FIXTURE
OFFICE TABLE 1 pc. 2,785.00 2,785.00
SUPPLIES
SHORT BOND 2 packs 185.00 370.00
PAPER
LONG BOND 2 packs 215.00 430.00
PAPER
MARKER 6 pcs. 41.50 249.00
SCOTCH TAPES 6 pcs. 20.00 120.00
COLORED PAPER 1 packs 200.00 200.00
(ASSORTED)
FOLDER 10 pcs. 7.50 75.00
STAPLER 2 pcs. 189.50 379.00
STAPLES 10 packs 10.00 100.00
BALLPEN 3 packs 160.00 480.00
TOTAL RAW GOODS, PROPERTIES AND EQUIPMENT 247,456.20

CHAPTER 5
ORGANIZATIONAL PLAN

5.0 Store Organizational Chart

32
 STORE
MANAGER (2)

WAITER OR FOOD
HEAD COOK (2) CASHIER (2)
SERVER (4)

ASSISTANT COOK
(2)

KITCHEN
HELPER (2)

Figure 5.1.1 Organizational chart

5.1 Job Description and Specifications

1. Job Title: Store Manager
Job Descriptions
1. Manage restaurant’s internal business operation and plan applicable strategies for
the betterment of the business.
2. Respond efficiently and accurately to customer complaints.
3. Estimate and forecast future needs for goods, kitchen utensils and cleaning
product and ensure compliance with sanitation and safety regulations.
4. Train new and current employees on proper customer service practices.
5. Implement policies and protocols that will maintain smooth flow of business
operations.
Job Qualifications
1. At least 28 years of age, male or female with pleasing personality.
2. A college degree holder in Business Management or any related management
courses.
3. Preferably with minimum of 1 year-work experience relating on that field.

33
 4. Have work ethics, strong leadership skills, good communication skills, marketing
skills, and computer literate.
5. Must be organize, and willing to work on a shifting schedule.
2. Job Title: Head Cook
Job Description
1. Set quality standards for food treatment.
2. Control and direct the food preparation process and any other related activities.
3. Comply with nutrition and sanitation regulations and safety standards.
4. Assess future needs and plan orders of equipment or ingredients.
5. Train new assistant cook to restaurant and kitchen standards.
Job Qualifications
1. Must be at least 28 years of age, male or female with pleasing personality.
2. At least a college level (undergraduate or graduate) or tech-voc course certificate
holder relating to culinary or cookery.
3. Preferably with minimum of 1 year-work experience and knows how to debone
fish.
4. Have work ethics, strong leadership skills, cooking skills, and exceptional proven
ability of kitchen management.
5. Willing to work on a shifting schedule.

3. Job Title: Assistant Cook

Job Description
1. Measuring amount of ingredients.
2. Inspect ingredients if in good condition.
3. Submissive to the Head Cook.
4. Comply with nutrition and sanitation regulations and safety standards.
5. Clean utensils, service, and storage areas according to food and safety regulation
standards.
Job Qualifications
1. Must be at least 25 years of age, male or female with pleasing personality.

34
 2. At least a college undergraduate/graduate or tech-voc course certificate holder
relating to culinary or cookery.
3. Preferably with minimum of 1 year-work experience and knows how to debone
fish.
4. Have work ethics, strong leadership skills, cooking skills, and exceptional proven
ability of kitchen management.
5. Willing to work on a shifting schedule.

4. Job Title: Kitchen Helper

Job Description
1. Help in necessary course of preparing ingredients.
2. Help the Head Cook in preparing the food.
3. Submissive to the Head Cook.
4. Comply with nutrition and sanitation regulations and safety standards.
5. Clean utensils, service, and storage areas according to food and safety regulation
standards.
Job Qualifications
1. Must be at least 20 years of age, male or female with pleasing personality.
2. At least a senior high school graduate.
3. With or without experience.
4. Have work ethics, cooking skills, and exceptional proven ability of kitchen
management.

5. Job Title: Cashier

Job Description
1. Manage transactions with customers using cash registers.
2. Resolve customer complaints, guide them and provide relevant information.
3. Greet customers when entering or leaving the store.
4. Communicate order details to the Kitchen Staff.
Job Qualifications
1. Must be at least 22 years of age, female with pleasing personality.

35
 2. At least a senior high school graduate.
3. With or without hands-on experience with cash register and ordering information
system.
4. Have work ethics, good communication skills, math skills, strong organizational
and multitasking skills, with the ability to perform well in a fast-paced environment
5. Willing to work on a shifting schedule.

6. Job Title: Waiter/Food Server

Job Description
1. Resolve customer complaints, guide them and provide relevant information.
2. Greet customers when entering or leaving the store.
3. Communicate order details to the Kitchen Staff and deliver food and beverages to
our customers.
4. Clean and arrange the tables.
5. Follow all health and safety regulations.
Job Qualifications
1. Must be at least 18 years of age, male with pleasing personality.
2. At least a senior high school graduate.
3. With experience in cleaning and serving.
4. Have work ethics, good communication skills, knowledge of cleaning chemicals
and supplies, and multitasking skills with the ability to perform well in a fast-paced
environment.
5. Willing to work on a shifting schedule.

OFFICE TIMING: 24 HOURS

TIME DAYS
Opening Shift – 9:00 AM – 5:00 PM MONDAY
Night Shift – 5:00 PM – 1:00 AM TO
Note: Open Break SUNDAY
BENEFITS MANDATED BY THE GOVERNMENT AND BY THE COMPANY
Government: SSS ,PAG-IBIG, PHILHEALTH, Sick Leave, Annual Vacation Leave,
Maternity/Paternity Leave, 13th Month Pay

36
5.2 Salaries and Incentives
POSITION JANUARY 2021
STORE MANAGER ₱ 25,000.00 X 2 = ₱ 50,000.00
HEAD COOK 23,000.00 X 2 = 46,000.00
ASSISTANT COOK 17,500.00 X 2 = 35,000.00
KITCHEN HELPER 15,000.00 X 2 = 30,000.00
CASHIER 15,000.00 X 2 = 30,000.00
WAITER/ FOOD SERVER 15,000.00 X 4 = 60,000.00
TOTAL PAYROLL ₱ 3251,000

5.3 Personnel Plan

POSITION NUMBER OF PEOPLE SALARY PER
PERSON (in peso)
STORE MANAGER 2 25,000.00
HEAD COOK 2 23,000.00
ASSISTANT COOK 2 17,500.00
KITCHEN HELPER 2 15,000.00
CASHIER 2 15,000.00
WAITER/ FOOD SERVER 4 15,000.00
TOTAL PAYROLL 14 110,500.00

5.4 Management Policies

The following must be followed by the top, middle, and lower management.
1. All staff must always perform proper work attitude all the time.
2. Keep all areas organized and clean.
3. Smile always then greet customers.
4. Required to wear complete and designated uniform during working hours.
5. Using of cell phones, tablets and/or all kinds of gadgets during working hours is
strictly prohibited.
6. Taking advantage to customers is highly discourage or otherwise termination is
sought.
7. Arrival on store should be on time and should be in 5minutes before starting hour.
5imutes late will be subject to deduction of salary of Php 50.00 for every minute.
8. Inform at an early notice, in case of absence because of important affairs.
9. Five (5) consecutive absences without prior notice will be subject to termination.
10. Personal usage of company’s equipment and supplies is strictly prohibited.

37
 11. Personal things should be left at the office in the care of the manager.
12. Do not talk too much when not necessary while on duty.
13. Turn off every electronic appliance when not in use.
14. All things that are left by the customer should be submitted to the manager.
15. Company I.D. must be wear upon entering and all throughout the shift hours.

FRONT BACK
Figure 5.1.2 I.D.

16. Dress Code.

The same design, color, and type of uniform will be all employees` uniform. Their
uniform is collared polo shirt comes in yellow color with the business logo in the left side of the
torso and the business’ slogan printed at the back. They will also wear nameplates for customer
service. This shirt is tucked inside a pocket-less slacks. Rubber shoes are preferred for their
shoes to prevent slipping. For girls, it is required to tie their hair in a bun to prevent hair fall.
Their lower suit will be any form of long slacks, black in color to be provided by them.
Apron which is green in color with hairnet will be wear by the head cook, assisstant cook and
kitchen helper only.

38
 Figure 5.1.3 Employees` Uniform

Figure 5.1.4 Apron and Hairnet of Head Cook, Assistant Cook and Kitchen Helper

Name Plates:
 For the cashier/food server, and waiter

39
 Figure 5.1.5 Food Server, Cashier, Waiter Name Tag

 For the store manager and assistant manager

Figure 5.1.6 Manager Name

5.5 Waste Disposal Management

The business is applying the reuse, reduce and recycle for the proper treatment of every
waste coming/produced from/by the business. Physical segregation of garbage is regularly
maintained and waste are properly thrown in their respective container or bin. The wastes in the
garbage bin will be collected in schedule basis and then be issued to the garbage collectors from
LGU of Apalit and if collection fee is required the store staff will give the payment. The
management will provide trash bins in respective areas of the vicinity. The kitchen will be
placing three trash bins which is classified as bin for Biodegradable, Non-Biodegradable and
special one for bottles and cans. The dining area will obtain four trash bins that is for cans and
bottles, papers and Styrofoam, other non-biodegradable and biodegradable.

40
 Figure 5.2.1 Trash Bins
The segregation of non-biodegradable waste into three different kinds is to maintain
organized placement of wastes and in order to prevent any accident if properly segregated and
labeled. This will even prevent improper smell and will help the collectors to easily carry and
manage the garbage.

Figure 5.2.2 Trash Bin

5.6 Store Layout

41
 Figure 5.3 Floor Plan

CHAPTER 6
FINANCIAL STATEMENTS

6.1 Financial ProjectionX

Crunchy Bites
Statement of Comprehensive Income
For the Month Ended January 31, 2021

REVENUE P 330,928 57
Less: EXPENSE
Miscellaneous Expense P 8,675 00
Advertising Expense 5,200 00
Rent Expense 20,000 00
Salaries Expense 251,000 00
Utilities Expense 8,375 00
SSS Premium 18,918 70

42
 PhilHealth 4,412 50
PAG-IBIG Contribution 5,020 00
Licenses and Fees 3,700 00
Depreciation Expense- Furniture 111 06
and Fixtures
Depreciation Expense, Kitchen 59 52
Equipment – Refrigerator
Depreciation Expense, Kitchen 59 51
Equipment - Gas Stove
Depreciation Expense, Kitchen 83 33
Equipment - Exhaust Hood
Depreciation Expense, Kitchen 52 08
Equipment - Rice Cooker
Depreciation Expense, Office 97 22
Equipment - Computer Set
Depreciation Expense, Office 52 08
Equipment – Printer
Depreciation Expense - Air 119 05
conditioner
Depreciation Expense - Cash 64 82
Register
Depreciation Expense – Freezer 83 33 326,083 20
NET INCOME P 4,845 37

NET PROFIT MARGIN

Net Income P 4,845.37
Divide by: Total Revenue 330,928.57
Multiply: 100 100
Net Profit Margin (Percentage Rate) 1.464 %

Journal Entries
Rent Expense P 20,000.00
Prepaid Expense P 20,000.000

Salaries Expense 251,00000

Cash 251,000.00

Store Manager P25,000 x 2 = 50,000

43
 Head Cook 23,000 x 2 = 46,000
Assistant Cook 17,500 x 2 = 35,000
Kitchen Helper 15,000 x 2 = 30,000
Cashier 15,000 x 2 = 30,000
Waiter/Server 15,000 x 4 = 60,000
P 251,000

Utilities Expense 8,375

Cash 8,375
Electricity 6,000
Water 875
Internet 1,500
P 8,375

SSS 18,918.70
PhilHealth 4,412.50
PAG-IBIG Contribution 5,020.00
Cash 28,351.20
SSS:
Store Manager 25,000 x 7.37% = 1,842.50 + 30 = 1,872.50 x 2 = 3,745.00
Head Cook 23,000 x 7.37% = 1,695.10 + 30 = 1,725.10 x 2 = 3,450.20
Assistant Cook 17,500 x 7.37% = 1,289.75 + 30 = 1,319.75 x 2 = 2,639.50
Kitchen Helper 15,000 x 7.37% = 1,105.50 + 30 = 1,135.50 x 2 = 2,271.00
Cashier 15,000 x 7.37% = 1,105.50 + 30 = 1,135.50 x 2 = 2,271.00
Waiter/Server 15,000 x 7.37% = 1,105.50 + 30 = 1,135.50 x 4 = 4,542.00
18,918.70
PhilHealth:
Store Manager P25,000 x 3.50% = (875.00 / 2) x 2 = 875.00
Head Cook 23,000 x 3.50% = (805.00 / 2) x 2 = 805.00
Assistant Cook 17,500 x 3.50% = (612.50 / 2) x 2 = 612.50

44
 Kitchen Helper 15,000 x 3.50% = (525.00 / 2) x 2 = 525.00
Cashier 15,000 x 3.50% = (525.00 / 2) x 2 = 525.00
Waiter/Server 15,000 x 3.50% = (525.00 / 2) x 4 = 1,050.00
4,412.50
PAG-IBIG:
Store Manager (P25,000 x 2%) x 2 = 1,000.00
Head Cook ( 23,000 x 2%) x 2 = 920.00
Assistant Cook ( 17,500 x 2%) x 2 = 700.00
Kitchen Helper ( 15,000 x 2%) x 2 = 600.00
Cashier (15,000 x 2%) x 2 = 600.00
Waiter/Server (15,000 x 2%) x 4 = 1,200.00
5,020.00
Depreciation Expense – Furniture and Fixtures 111.06
Accumulated Depreciation – Furniture and Fixtures 111.06

cos−Salvage Value
Estimated Life
34,785−¿ 25,456
¿
7
= 1,332.71
= 1,332.71/12
= 111.06
Depreciation Expense, Kitchen Equipment - Refrigerator 59.52
Accumulated Depreciation – Kitchen Equipment - Refrigerator 59.52

cos−Salvage Value
Estimated Life
17,000−¿ 12,000
¿
7
= 714.29
= 714.29/12
= 59.52
45
Depreciation Expense, Kitchen Equipment – Gas Stove 59.51
Accumulated Depreciation – Kitchen Equipment – Gas Stove 59.51

cos−Salvage Value
Estimated Life
16,999−¿ 12,000
¿
7
= 714.14
= 714.14/12
= 59.51
Depreciation Expense, Kitchen Equipment – Exhaust Hood 83.33
Accumulated Depreciation – Kitchen Equipment – Exhaust Hood 83.33

cos−Salvage Value
Estimated Life
10,000−¿ 5,000
¿
5
= 1,000
= 1,000/12
= 83.33
Depreciation Expense, Kitchen Equipment – Rice Cooker 52.08
Accumulated Depreciation – Kitchen Equipment – Rice Cooker 52.08

cos−Salvage Value
Estimated Life
5,000−¿ 2,500
¿
4
= 625
= 625/12
= 52.08
Depreciation Expense, Office Equipment - Computer Set 97.22

46
 Accumulated Depreciation – Office Equipment - Computer Set 97.22

cos−Salvage Value
Estimated Life
15,000−¿ 8,000
¿
6
= 1,166.67
= 1,166.67/12
= 97.22
Depreciation Expense, Office Equipment - Printer 52.08
Accumulated Depreciation – Office Equipment - Printer 52.08

cos−Salvage Value
Estimated Life
5,000−¿ 2,500
¿
4
= 625
= 625/12
= 52.08
Depreciation Expense – Air Conditioner 119.05
Accumulated Depreciation – Air Conditioner 119.05

cos−Salvage Value
Estimated Life
30,000−¿ 20,000
¿
7
= 1,428.57
= 1,428.57/12
= 119.05
Depreciation Expense – Cash Register 64.82
Accumulated Depreciation – Cash Register 64.82

47
 cos−Salvage Value
Estimated Life
8,889−¿ 5,000
¿
5
= 777.8
= 777.8/12
= 64.82
Depreciation Expense – Freezer 83.33
Accumulated Depreciation – Freezer 83.33

cos−Salvage Value
Estimated Life
23,000−¿ 16,000
¿
7
= 1,000
= 1,000/12
= 83.33

Crunchy Bites
Statement of Changes in Owner's Equity
For the Month Ended January 31, 2021

Beginning Balance, January 1, 2021 P 250,000.00

Additional Investment 50,000.00
Less: Drawings 10,000.00
TOTAL 290,000.00

Add: Net Income 4,845.37

Ending Balance, January 31, 2021 P 294,845.37

Crunchy Bites
Statement of Financial Position
For the Month Ended January 31, 2021

48
Current Asset
Cash P 48,171.17
Prepaid Rent 40,000.00
Supplies 65,192.20
Inventory 16,591.00
TOTAL CURRENT ASSETS 169,954.37
 
Non-Current Asset
Furniture and Fixtures, net P 34,673.94
Office Equipment- Computer Set, net 14,902.78
Office Equipment- Printer, net 4,947.92
Kitchen Equipment- Refrigerator, net 16,940.48
Kitchen Equipment- Gas Stove, net 16,939.49
Kitchen Equipment- Exhaust Hood, 9,916.67
net
Kitchen Equipment- Rice Cooker, net 4,947.92
Air Conditioner, net 29,880.95
Cash Register, net 8,824.18
Freezer, net 22,916.67
TOTAL NON-CURRENT ASSETS 164,891.00
TOTAL ASSETS P 334,845.37

Liabilities
Accounts Payable 40,000.00
TOTAL LIABILITIES P 40,000.00

Owner's Equity
Bog-acon, Capital 294,845.37
TOTAL CAPITAL P 294,845.37
TOTAL LIABILITIES AND P 334,845.37
CAPITAL

49
 CONCLUSION

In conclusion, Crunchy Bites will perform well its operation as the business will soon to
start and continuously operate. The vital factors that affect the good performance of the business
is the proper and smooth plotting of the marketing plan, financial plan, and operation plan. Since
competitors are the ones that makes a business to pursue, strive and become stronger for such
endeavor, there are lot of competitors that really post a great impact in helping the business reach
its goals. The only way to deal with these contributory factors provided by the competition in the
market is that to regularly assess and observe trends from other business entities and tries to
improve more what the business can do to become efficient in bringing its business objectives.
The business received feedbacks with recommendations which focuses on placing the business in
the internet world to improve the promotion of its future activities and to introduce the business
to a wide range of customers.
The main goal of Crunchy Bites is to offer quality products and services from the
assistance rendered by the business employees and even the helpful programs set forth in the
operation of the business to its customers. It is based in the mission and vision of the business in
order to match its objectives. And lastly, to stand out in the field of expanding business world,
the proposals as laid down in this project paper will be smoothly implemented and be given prior
attention to place them in their actual projection.

50
 REFERENCES

 Food booth. (2020, November 04). Retrieved December 08, 2020, from
https://en.wikipedia.org/wiki/Food_booth

 Uy, S. (1970, January 01). 7 Successful Food Businesses That Started as Simple Stalls.
Retrieved December 08, 2020, from https://www.esquiremag.ph/food-and-
drink/food/enterprises-that-started-out-as-bazaars-a00204-20171205-lfrm

 Pork Benefits and Facts. (n.d.). Retrieved December 08, 2020, from
https://www.healthbenefitstimes.com/pork/

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 Sumochef. (2019, November 28). Here Are 5 Mind-blowing Benefits of Fried Chicken.
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 APPENDICES

 Projected Income Statement, Balance Sheet and Owner`s Equity Statement. The
statements were prepared based on the requirement set forth in the Philippine
Accounting Standard (PAS) 1 entitled as Presentation of Financial Statements.

 Technology. The PPEs pertaining to appliances and devices purchased and to be used by
the business are all branded with LG.
LG home appliances allow you to create a space that's all your own—and with
the functionality you need. With innovative accessories for your washer and
dryer, plus ultra-quiet air conditioners, effective dehumidifiers and long-lasting

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 LED lights that make it easy to find your way, our collection can help you get
even more from the things you rely on.

 Product/Service Details.
Products are not HALAL Certified, the raw materials are being supplied by a local
manufacturer Roel`s Food Corporation based in San Fernando City, Pampanga.
Online services are to be done Social Media platforms such as Facebook and Messenger
and directly contact the business through mobile hotlines.

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55