NUTRICART “ YOUR DAILY DOSE OF NUTRITION ON WHEELS 1

BUSINESS PLAN
OWNERS
Alcantara, Fiona Ruby Q.

Buera, Allyiah Grace A.

Pagat, Adrian Rodney F.

Panis, Neil Kenneth B.

Address: San Roque, Tarlac City

Email Address: nutricarttarlac@gmail.con

Contact number: 09165108447

Social media accounts: @TheNutriCartPH on Facebook and Instagram

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TABLE OF CONTENTS
Introduction………………………………………………………………………………… 3
Executive Summary- ………………………………………………………………………. 4
General Business Description- …………………………………………………………….. 5
 Name of the Business………………………………………………………………. 5
 Mission, Vision, and Goals………………………………………………………… 5
 Industry of the Business……………………………………………………………. 6
 Form of the Business……………………………………………………………….. 6
Products and Services- …………………………………………………………………….. 7
 Products…………………………………………………………………………….. 7
 Company’s Competitive Advantage………………………………………………... 8
 Pricing………………………………………………………………………………. 8
Marketing Plan- ……………………………………………………………………………. 9
 Target Customers…………………………………………………………………… 9
 Competitors………………………………………………………………………… 9
 Barriers……………………………………………………………………………... 10
 Edge………………………………………………………………………………… 10
 Marketing Strategy…………………………………………………………………. 11
 Unique Selling Points………………………………………………………………. 12
Operational Plan-…………………………………………………………………………… 12
 Location…………………………………………………………………………….. 12
 Process……………………………………………………………………………… 13
 Employees………………………………………………………………………….. 17
 Inputs……………………………………………………………………………….. 17
 Suppliers……………………………………………………………………………. 23
 Processes for Monitoring Progress…………………………………………………. 23
Management and Organization- …………………………………………………………… 24
Financial Aspect-…………………………………………………………………………… 28
Innovation-…………………………………………………………………………………. 36
Corporate Social Responsibility and Ethics- ………………………………………………. 37
Appendices ………………………………………………………………………………… 38
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The world has been gripped by a new corona virus, COVID 19, which has caused unprecedented
challenges to public health, social life, and economy. Due to this, various enterprises faced different degree
of losses. Among these enterprises which are deeply affected are the Micro, Small and Medium-sized
Enterprises (MSMEs). However, the COVID-19 disruptions do not affect all MSMEs equally. Some are
deemed essential and remained open, while others were required to close. Because of this pandemic,
millions of people are at risk of falling into poverty, while the number of undernourished people continue
to increase (WHO, 2020).

With this, it has become our inspiration – WHERE CHALLENGE IS, LIES AN OPPORTUNITY.
An opportunity to help people make a living; and, an opportunity to encourage people live a healthy
lifestyle. We are greatly motivated to start our business which will serve as a healthy option at an affordable
price. Amidst the pandemic, we remain to be resilient and confident in starting an essential and sustainable
business in our community.

The journey to living healthy by eating healthy starts with NutriCart.

-The Owners
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Executive Summary

NutriCart is a partnership business that offers a variety of healthy meals such as drinks and
complimentary snacks which are usually seen in the market; noodles, steaks, and chips. However,
the offered products are innovated and are produced to provide a healthier option of snacks that
are a hit to the masses.

The products are made up of fruits and vegetables, which are rich in nutrients that other snacks
and drinks cannot provide. The business aims to make a trend in the market, establish a brand well
known by many people, help others live a healthier life while gaining revenue from it, and attract
loyal customers.

NutriCart is a mobile business, which means it will operate in different locations by following
a route. With its location changing, the business will gather customers not just from one place, but
many other places. This means a great opportunity for greater revenue is created.

The business’ target customers will be at any age, religion, and gender. NutriCart focuses on
the competitive advantage through an innovative product that is eco-friendly, health efficient, will
help local farmers and satisfy customers at an affordable price.
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General Business Description

This section contains the business name, mission statement and goals, industry of the
business, and the form of the business.

A. Name of the Business

NutriCart is derived from two words, nutrition and cart wherein the business wanted to
promote good health by offering snacks and juices to the public using the cart to offer its nutritious
products. The business NutriCart is inspired by the products it offers which are innovative, new,
and helpful to our health that uses cart to roam around a certain area. It is named this way with the
goal that it will have an enduring impression on the customers and the advancement of the product
will be simpler and more successful.

B. Mission, Vision, Goals and Objectives

Mission
 To establish an innovative product in the market.
 To create an environment where customers’ satisfaction and health is our highest
priority.
 To provide the customers with fresh, locally sourced, top quality healthy snacks and
drinks in a friendly casual environment.
Vision
 We envision to become one of the leading brand that sells nutritious products to people.
 We also envision a future wherein people can still enjoy their favourite snacks and
drinks while staying healthy at the same time.
 The business envisions of having a clean environment and lesser wastes with the usage
of eco-friendly materials.
 The business also envision to continue to improve and innovate new products that will
greatly impact peoples mind set on vegetables and health.

Goals

 To earn profit.
 To promote health amidst pandemic.
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 Maintain a good relationship with the consumers.

 To gain loyal customers.
 Maintain a good image to the customers.

Objectives

 To generate revenue opportunities.

 To establish a competitive advantage in the market.
 To introduce a healthy alternative for snacks and beverages.
 To make Nutricart a necessity for customers and a trend in the market.
 To gain loyal customers.
 To serve quality products that are affordable, appetizing and nutritious in these times
of pandemic.
 To implement effective marketing strategies that will promote healthy well-balanced
snacks and drinks to consumers.
 To continuously innovate and establish sustainable growth opportunities.

C. Industry of the Business

NutriCart belongs to the food industry wherein our products offered are mainly snacks and
drinks. The owners decided to put up a food business to offer healthier products, food, drinks, and
snacks, to the public so as to help them become vigor to help combat diseases, especially against
COVID-19. In addition, the lockdowns that had happened during the pandemic have impacted
people and made them have an unhealthy diet, gain weight, and worse become obese. To
summarize everything that is stated, the business wanted to give the people a healthier options of
their favourite snacks and drinks

D. Form of the Business

NutriCart is a partnership business that serves a variation of nutritious and enticing snacks
and drinks. This business is owned by four partners and was formed from the combination of
different ideas and concepts that created a unique and remarkable products to captivate the senses
of the customers. It will also be much easier for the partners to divide the responsibility in order to
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successfully launch and operate the business. The business also has more capital since there are
four partners that will contribute.

Products and Services

This part covers the products or service that the business will provide, the competitive
advantages of the business and the pricing of the product or services offered.

A. Products
 Nutri-Blends- is a healthy alternative drink that comes with two varieties: Kangkong and
Sweetcorn. It also offers two different sizes: Vigor (500ml) and Fit (300ml). We choose
these words to identify the sizes because it fits to our business main goal which is to
promote health. Vigor means physical strength and good health while the word Fit denotes
the condition of being physically fit and healthy.
 Kangkong Nutri-Blend- is a refreshing juice that has the nutrients of kangkong,
calamansi, and celery.
 Sweetcorn Nutri-Blend- is another variety of the Nutri-Blend. It has sweetcorn,
carrots, and ginger as its main ingredient.
 Nutri-Bites- is an affordable, mouthwatering, and nutritious snack that is suitable for all.
Nutri-Bites offers Criss Cut Banana Trunk Chips in a cup and Fried Malunggay Noodles
with Eggplant Cube Steak.
 Criss Cut Banana Trunk Chips in cup- is a hearty snack made up of banana trunk
sheets. It has 3 flavors to choose from - Cheese, Barbecue and Sour Cream.
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 Fried Malunggay Noodles with Eggplant Cube Steak- is a delicious food that has
the combined nutrients of malunggay and eggplant. It is way healthier compared to
other snacks.
B. Company’s Competitive Advantage
 The materials and ingredients used in the products are easily spotted in the local markets
and have low costs.
 The ingredients found in the products are designed for any season.
 The products offered have affordable prices.
 The products are abundant with nutrients that are suited for everyone.
 The products are unique, convenient and sustainable compared to any existing business.
 The products are very fitting in this times of pandemic.
 The business has low cost operations.
C. Pricing
The amount of the products being offered are fairly priced wherein the owners have set a
price reasonable for the amount given for the product. In addition, NutriCart will employ a
penetration pricing strategy, which entails setting commodity prices below market to attract
customers. NutriCart will increase 10% on its pricing accordingly when the business has a
substantial market sales presence and will increase 20% on its sales quantity annually after its first
year of operation..
Products to offer Cost of goods plus mark up Selling
sold per unit on cost Price
Nutri-Blends
 Kangkong Nutri-Blend, Vigor size Php. 16.11 Php 13.89 Php 30.00
(500ml)
 Kangkong Nutri-Blend, Fit size Php 15.15 Php 9.85 Php 25.00
(300ml)
 Sweetcorn Nutri-Blend, Vigor size Php 23.07 Php 6.93 Php 30.00
(500ml)
 Sweetcorn Nutri-Blend, Fit size Php 20.51 Php 4.49 Php 25.00
(300ml)
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Nutri-Bites
 Criss Cut Banana Trunk Chips in Php. 29.45 Php 5.55 Php35.00
cup
 Fried Malunggay Noodles with Php 44.36 Php 10.64 Php 55.00
Eggplant Cube Steak

Marketing Plan

This segment includes the target or potential customers, main competitors, barriers in
entering the market, reason why customers should purchase our product, marketing strategies and
unique selling point of our product.

A. Target Customers
Youth. One of the characteristics of the youth nowadays is that they are knowledgeable
about the products they are buying and the health benefits and risks they can obtain in consuming
these products. NutriCart offers new delicious and nutritious products that aims to improve the
well-being of its customers, especially the youth.
Workers. All workers, may it be professionals or non-professionals, need something to
consume to be energized in order for them to continue working throughout the day and accomplish
their tasks efficiently and effectively. Furthermore, they also need a healthy and nutritious source
of energy. Given the situation they’re in, being always busy and focused on their work, NutriCart
provides convenient snacks and drinks that will not just make them full and satisfied but will also
keep them healthy and refreshed.
Vegetarians / Vegans. One of the major target customers of NutriCart are the
vegans/vegetarians. The business’ products are focused on serving a delicious and nutritious
alternative for the common snacks or foods which are usually made out of meat products. NutriCart
offers affordable meals made out of vegetables which are loved and enjoyed by
vegetarians/vegans.
B. Competitors
The competitors of NutriCart are other businesses which offer similar products such as
drinks and snacks. Businesses like Fruitas, Fruity Lemons, Gulaman Station, Kerimoto, Kerimo,
Burger Burger, and other food cart businesses that offer food and drink combo-meals are the
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potential competitors of NutriCart. Customers already know and trust these existing businesses
because they guarantee customer satisfaction. These sell almost identical goods, but their prices
differ. The products they offer have the same concept with the products of NutriCart. However,
the difference is that the competitors offer their products via stationary stores or stalls while
NutriCart is a mobile business which will operate in different locations by following a route. With
its location changing, the business will gather customers not just from one place, but many other
places. This means a great opportunity for greater revenue is created. In addition, NutriCart’s
products are more nutritious than the products offered by the competitors because the products are
made up of fruits and vegetables which are rich in nutrients that other snacks and drinks cannot
provide.
C. Barriers
The majority of the food combinations of NutriCart's food products are made up of
vegetables that are uncommonly or not usually prepared in a way as their means for consumption.
This will serve as a challenge or a barrier to the business owners in entering the food market as
their products will be proven unfamiliar to their target customers, making it difficult for consumers
to consume the said products. In addition, other food businesses may have already gained the trust
and loyalty of the consumers, this can serve as a barricade in consumers favoring the products of
NutriCart.
D. Edge
NutriCart is a business that sells a range of nutritious foods, as well as drinks and
complimentary snacks that are widely found on the market. However, the offered products are
innovative and developed to provide a healthier snack option; a blend of fruits and vegetables that
are rich with nutrients that other snacks and drinks lack.
The customers will potentially buy to NutriCart because of the quality, the service and the
benefits of the food that will be offered to the consumers. Given this time of crucial pandemic,
people should consider consuming food products that boosts promotion for better health, change
of preferences, behaviour and lifestyle for the new normal society. With this, NutriCart promises
nutritious foods and drinks yet budget-friendly. It is the only food and drink cart business that is
both inexpensive and healthy, one can buy in the market.
By patronizing the products that NutriCart offers, consumers can satisfy their hunger while
still taking care of their well-being, especially amidst the COVID-19 pandemic. The nutrients that
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they can get from NutriCart are incomparable and far exceed the price that they have to pay;
NutriCart assures a good value for money. Moreover, by continuously purchasing NutriCart
products, the customers are supporting one of the company’s advocacy, which is to minimize the
use of disposable products, mainly for its packaging like plastic cups and straws, styro bowls, and
others that negatively affect the environment. The business envisions of having a clean
environment and lesser wastes with the usage of eco-friendly materials. With this being said,
NutriCart will only use paper cups for the Nutri-Blends and banana leaves innovated into a cup
and bowl for the Nutri-Bites, which are faster to decompose, sustainable and ecological.
E. Marketing Strategy
Included below are the following marketing strategies that the business will utilize in order
to gain customer among its target market. It describes all the possible methods and techniques to
be used in order to maintain loyalty and satisfaction among its customers.

 Starting the take-off of NutiCart, the business will offer free taste among the
consumers in order to let them know how delicious and nutritious its products are.
 NutriCart always treats their customers as first-timers so the quality of products and
services are expected to be high which can lead to customer loyalty and satisfaction.
 The business will also include scheduled promos which will attract more customers
and gain more profit among them.
 Information sheets, posters, tarpaulins, and leaflets are among its advertising
methods in order to let the consumers gain more information about NutriCart’s
products, and eventually persuading them into buying its products.
 Word-of-Mouth is also one of its strongest advertising techniques. As the business
treats its customers as first-timers, the quality of its products are high, which will
lead them to recommend the products, or the business itself to other consumers on
the market.
 Social media advertising is one of the most effective tools for market advertising.
More people use social media sites nowadays due to the current events. NutriCart
seizes this opportunity to spread information to more people through the use of
online advertising such as the creation of pages on different social media sites.
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 NutriCart will also partner on different projects of the Local Government Unit
(LGU) in order to gain more customers on different parts of the City, which can
help increase its profits and increase its market share.
F. Unique Selling Points

NutriCart will offer an affordable, eco-friendly, and nutritious food and snacks to its
customers. These characteristics will make the business better than its competitors. Such specific
features that will be key benefits that will make NutriCart stand out when compared to all other
businesses in the market. As people continue to support NutriCart by consuming its products, they
will also contribute in the betterment of the environment for products will be served using eco-
friendly materials, as well as contributing positively to their overall health. It is a great way for
Nutricart to carve out its unique place in the market, for it chooses to focus on what makes their
product a smart choice for the health conscious or vegan customers. Not all business organizations
value the importance of environment, but for Nutricart and its management, they prioritize their
customers’ health and consider its effects on to the environment as the business generates income.

Operational Plan

This section tackles the location of the business, how will the products or services be
produced, the number of employees and their skills, knowledge, and competencies required, the
inputs or raw materials used, the suppliers, and the daily operation of the business.

A) Location

The owners will use a cart with a pre-planned route to promote the business and to attract
a large number of customers in different locations. Using this strategy, the business will be seen
by many people which will be helpful in promoting the business. The desired route for the cart
will be: Centro en route Maria Cristina Park en route Plazuela en route Magic Star Mall en route
F. Tañedo Street en route SM. These locations are establishments that are visited among a large a
number of people on a daily basis.
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B) Process

Product: KANGKONG NUTRI-BLEND

Ingredients:

- Ingredients per serving of Vigor Size (500ml) - Ingredients per serving of Fit Size (300ml)

5 stalks of kangkong leaves and stems 3 stalks of kangkong leaves and stems

2 pieces of calamansi 1 ½ pieces of calamansi

1 stalk of celery ½ stalk of celery

½ cup of honey ½ cup of honey

¼ cup of evaporated milk ¼ cup of evaporated milk

1 tablespoon of vanilla extract ¾ tablespoon of vanilla extract

3 glasses of crushed ice 2 ½ glasses of crushed ice

7 thick slices of cucumbers 5 thick slices of cucumb

Procedure:

1. Mix all ingredients in a mixer except crushed ice.

2. Blend together for about 1 minute until smooth consistency has formed.

3. Add the crushed ice and blend for 5 seconds.

4. Serve and enjoy.

Product: SWEETCORN NUTRI-BLEND

Ingredients:

- Ingredients per serving of Vigor Size (500ml) ¼ tablespoon of ginger

¾ small lemon (squeezed) 1/8 kilograms of kernel sweet corn

3 medium-sized carrots ½ cup of honey

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1 cup of water ¼ tablespoon of ginger

1 cup of crushed ice 1/8 kilograms of kernel sweet corn

- Ingredients per serving of Fit Size (300ml) ½ cup of honey

¾ small lemon (squeezed) 1 cup of water

3 medium-sized carrots 1 cup of crushed ice

Procedure:

1. Blend all ingredients in a mixer except crushed ice.

2. Blend together for about 1 minute until smooth consistency has formed.

3. Strain the mixture.

4. The, add the crushed ice and blend for 5 seconds.

5. Serve and enjoy.

Product: CRISS CUT BANANA TRUNK CHIPS IN CUP

Ingredients:

200 grams of banana trunk sheets

1 ½ cup of flour

2 cups of Tapioca flour

1 tablespoon of garlic powder

8 grams of seasonings

125ml (½ cup) of vegetable oil

10 grams (2/3 tablespoon) of flavorings (Cheese, Barbeque, Sour Cream)

Procedure:

1. Extract the thin sheets of banana trunk.

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2. Mix all the dry ingredients in a bowl.

3. Cover the thin sheets using all the mixed dry ingredients.

4. Deep fry the marinated thin sheets in an oil temperature of 350ᵒ Fahrenheit (177ᵒ C).

5. Continue frying until the thin sheets are golden brown on sides, about 40 seconds to 1 minute.

6. Set aside the fried thin sheets and put it on a strainer to remove and dry the excess oil.

7. Put a powdered flavor (Cheese, Barbeque, or Sour Cream) according to the customer’s
preference.

8. Place it on a cup made of banana leaf and serve.

Product: FRIED MALUNGGAY NOODLES WITH EGGPLANT CUBE STEAK

Ingredients:

- Eggplant Cube Steak ½ cup of ketchup 1 tablespoon soy sauce

2 cups of Eggplant ½ cup of mustard ½ tablespoon fish sauce

5 cloves of garlic 2 tbsp Worcestershire sauce ¼ onion, chopped

2 stalks of spring onions 1 ½ tbsp apple cider vinegar ¼ liters of vegetable oil

1/8 cup of cheese 4 drops of hot pepper sauce 2 cloves of garlic, chop

1 teaspoon of paprika ½ teaspoon of salt

1 teaspoon of black pepper ½ tsp ground black pepper

1 medium-sized egg

Breadcrumbs - Fried Malunggay Noodles

1 gram (¼ teaspoon) salt 200grams Malunggay noodles

1/8 liters of vegetable oil ½ tsp of black pepper powder

- Eggplant Cube Steak Sauce ½ teaspoon salt

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Procedure:

- Eggplant Cube Steak

1. Remove the upper part of the eggplant (head) and cut it into two parts. Make a thin cut for every
side of the eggplants and boil until soft.

2. Mince five (5) cloves of garlic and chop two (2) stalks of spring onion.

3. Peel half of the softened eggplant and mash them. Slice the remaining half with the skin on into
little cubes. Combine the cubed and mashed eggplants.

4. Grate some cheese.

5. Combine the eggplants, grated cheese, garlic, spring onions, paprika, black pepper,
breadcrumbs, egg, and season with salt.

6. Mix the combined ingredients well.

7. Heat the frying pan with oil.

8. Put the desired amount of the patty and fry it in the pan. Cook until golden brown.

9. Set aside.

- Eggplant Cube Steak Sauce

1. In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, apple cider
vinegar, hot pepper sauce, salt, and pepper.

2. Transfer to a jar and keep until needed.

- Fried Malunggay Noodles

1. Boil the Malunggay Noodles.

2. Drain and set aside the boiled Malunggay noodles.

3. In a pan, sauté in a medium heat vegetable oil the chopped onion and garlic.

4. Place the boiled Malunggay Noodles in the pan and season it with the other ingredients.
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- When the Eggplant Cube Steak, the steak sauce, and Fried Malunggay Noodles are ready, place
the noodles in a cup and top it with the Eggplant Cube Steaks along with the sauce.

C) Employees

The business will hire two employees to operate the cart of NutriCart. There will be two
front liners in the cart, one employee will make the drinks and cook the snacks, while the other
one will drive the cart and handle the customer’s order/s. There is no required educational level
needed in hiring the employees. The age requirement will be 18 years old to 55 years old. The
employees should at least have a background in cooking as well as handling customers. The
employee who will be the driver should have a driver’s license and knows how to drive a truck.
The employees will undergo an interview and pass their complete requirements including NBI and
Police clearance, medical certificate, and rapid test which shows a negative for Covid-19 to ensure
the safety of the employees, customers, and the preparation of the products during this pandemic.

D) Inputs

Ingredients

In order to start the business, the ingredients are a must for they are the one that comprises
the products offered.

 Kangkong Leaves and Stems

Kangkong leaves and stems are one of the main ingredients for Kangkong Nutri-Blend.

 Calamansi

Is used to add sour taste to the Kangkong Nutri-Blend.

 Celery

Is used to add extra flavor in the Kangkong Nutri-Blend.

 Honey

Is used to add sweetness and flavor to Kangkong and Sweetcorn Nutri-Blends.

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 Evaporated Milk

Is used to add a sweetness and milky flavor to the Kangkong Nutri-Blend.

 Vanilla Extract

Vanilla extract gives the vanilla flavor to the Kangkong Nutri-Blend.

 Ice

Ice is a primary ingredient for the Kangkong and Sweetcorn Nutri-Blends as it is the one
who can make the drinks cool and refreshing.

 Cucumbers

Cucumber is one of the main ingredients of the Kangkong Nutri-Blend.

 Lemon

Is used to add sour flavor and makes the Sweetcorn Nutri-Blend a fresh drink.

 Carrots

Carrot is one of the main ingredients of the Sweetcorn Nutri-Blend.

 Ginger

Ginger adds a delicious flavor in Sweetcorn Nutri-Blend which also contains a lot of
benefits.

 Kernel Sweet Corn

Is used as one of the main ingredients of the Sweetcorn Nutri-Blend which gives a sweet
flavor.

 Water

It will be used for various processes including cleaning of the banana trunk, boiling of the
eggplants and malunggay noodles, controlling the texture of the sweetcorn nutri-blend, and
cleaning the equipment.

 Banana Trunk Sheets

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Is the main ingredient of the criss cut banana trunk chips.

 Flour

Flour is used in the criss cut banana trunk chips to hold the ingredients together when deep
fried.

 Tapioca Flour

Tapioca Flour contains less fat and protein. It is used to maintain the consistency of the
combined ingredients when deep fried.

 Garlic Powder, Paprika, Pepper, Black Pepper Powder, Soy Sauce, and Fish Sauce

These are used as condiments to add flavor and to achieve the perfect taste of the products.

 Vegetable Oil

This is used for deep frying the banana trunk chips, frying the eggplant cube steak, and
sautéing the onion and garlic for fried malunggay noodles.

 Flavorings (Cheese, Barbeque, Sour Cream)

Is used to add flavors to Criss Cut Banana Trunk Chips.

 Eggplant

Eggplant is the main ingredient used to make the Eggplant Cube Steak.

 Onions and Garlics

These two can be used as spices to liven up the flavor of the products.

 Spring Onions

Spring Onions add flavors to the Eggplant Cube Steak.

 Cheese

Cheese gives the milky and creamy flavor to the Eggplant Cube Steak.

 Egg
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Egg helps to hold the ingredients to create a better consistency in making the Eggplant
Cube Steak.

 Ketchup, Mustard, Worcestershire Sauce, and Apple Cider Vinegar

These condiments are the primary ingredients used in making the sauce of Eggplant Cube
Steak.

 Hot Pepper Sauce

Hot Pepper Sauce gives spice in Eggplant Cube Steak Sauce.

 Malunggay Noodles

Malunggay Noodles is the primary ingredient in making the fried malunggay noodles.

Physical Facilities Equipment

In order to start and maintain the operation of the business, the physical facilities are
required, which are to use in manufacturing the goods and providing the customers clean and
alluring surrounding.

 Blender

Blender is an important equipment in making the juices. Large size blenders are highly
recommended so that if many customers are ordering at the same time, the waiting time
would still be the same which will benefit everyone during this pandemic as it would lessen
the time of their social interaction.

 Ladle

Ladle is used for frying the eggplant/ eggplant cube steak.

 Cooking Tong

Cooking Tong is used in deep frying the banana trunk/ criss cut banana trunk chips and
frying the noodles/ fried malunggay noodles.

 Strainer
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Strainer is needed to separate the products such as the criss cut banana trunk/ banana trunk
chips and eggplant/ eggplant cube steak from the oil. It will be used especially in frying
the products.

 Bioplastic Straw

Bioplastic Straw is used for sipping the juices/ nutria-blends. The owners chose to have
bioplastic straws for it is able to decompose.

 Knife

Knife is required in any business especially when the business deals with foods. Sharp
knives are recommended in able to slice the ingredients easily.

 Chopping Board

Chopping Board is important in a business. A cutting board is a durable board in which the
ingredients used for the products will be sliced and chopped.

 Refrigerator

Refrigerator is an important factor to help preserve and sustain the freshness of the
ingredients. It is also used to keep the ice cold.

 Measuring Cup and Spoon

These will be used to measure the amount of the dry and wet ingredients to be used in the
products and to control the serving for juices/ nutria-blends.

 Frying Pan

Frying Pan is used for the cooking of eggplant/ eggplant cube steak and noodles/ fried
malunggay noodles.

 Pot

It will be used to boil the eggplants and other cooking processes such as cooking the sauce/
eggplant cube steak sauce and deep frying the banana trunk/ criss cut banana trunk chips.

 Gas Stove
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 22

Allows the employees to control the heat or temperature in cooking the products.

 Cart

Cart will be used as the mobile kitchen set up of the business that offer all the products.

 LPG

Is used to operate the gas stove.

 Paper Cup

The paper cup will serve as the container of the juices/ nutria-blends.

 Banana Leaves

Is used for the criss cut banana trunk chips, and fried malunggay noodles and eggplant cube
steak.

 Tissue

Tissue/s will be given to the customers once they order for hygiene purposes.

Cleaning Equipment

 Sprayer

Sprayer is needed to maintain the cleanliness in the business. It is used in dispensing cool
cleaners, cosmetics, and chemical specialties.

 Sponge

It is important especially when cleaning a blender, knife, chopping board, and more tools
and equipment.

 Trash Bins

Trash bin is recommended in any kind of business because this is where they put all the
trash and dirty things that will no longer be needed. It is a “must” in a business because it
helps maintain cleanliness.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 23

 Dishwashing Liquid

This will be used together with the sponge to thoroughly clean the tools and equipment
used.

 Broom and Dustpan

These two will be used to keep the area free from garbage and to keep the area clean.

E. Suppliers
The suppliers of the business are the local markets. The local markets are the suppliers
because all of the ingredients and materials used to produce the products are all available in the
local markets.

F. Processes for Monitoring Progress

The owners will look at the daily operations based on the following whereas:

 Sales – To distinguish what product is the most demanded, the owners list the daily
inventories. In order to monitor if the business is generating the expected sales, they will
compute the products sold daily and multiply it to its corresponding price and deduct the
expenses.
 Financial Monitoring and Management – In tracking the finances of the business, the
owners should compute the amount necessary to run the business on a daily basis which
becomes the daily budget. A budget is used to cover up the daily expenses in running the
business. Without a budget, the expenses might not be met and the business won’t be able
to run.
 Employee’s Performance – It is essential for a business to have employees with great
work ethics and a great character to be able to serve the customers well. Owners examine
if the employees are capable of doing their jobs effectively to know what they do wrong
and they need to improve. If the customers are pleased with the employee’s work, they
become more interested in purchasing our product and have the loyalty for our band.
 Customers’ Satisfaction – In order to monitor the satisfaction of the customers in
purchasing and consuming our products, the owners will be giving them a satisfaction card
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 24

during their first purchase that later on will be stamped every time they will purchase. If
the customer will reach the maximum number of stamps of purchase, they get to choose a
product from NutriCart’s menu and have it for free. This way, the owners will be able to
monitor if the business were able to satisfy the customers.

Management and Organization

The business will be managed by one of the owners, Fiona Ruby Q. Alcantara. As a
manager she is good in communicating with the customers, organizing task and management, and
is good in keeping the team's workflow harmonious. The manager is also knowledgeable in terms
of the marketing strategy of the business and how to handle possible problems that can occur
during the operation of the business.

Organizational Chart

Fiona Ruby Q.
Alcantara
Manager, Partner

Adrian Rodney Allyiah Grace Neil Kenneth

F. Pagat A. Buera B. Panis
Accountant, Partner Graphic Designer, Parter Market Researcher, Partner

JOB DESCRIPTION: FIONA RUBY Q. ALCANTARA

Job Title: Partner, Manager

Responsible to: Handling the business; Leading the team

 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 25

Main purpose of job: To organize the whole business and get in charge of everything.

Duties Include:

 Reviewing sales reports and financials, and comparing them to goals set out in short- and
long-term plans.
 Directing activities of sales to better meet the objectives.
 Meeting with service vendors or product suppliers to facilitate delivery.
 Adjusting sales activities or expenses to better meet budgets.
 Responsible for the growth, stability, direction and daily operation of the business.

Role:

As a partner of the business, I am expected to act as the leader of the team with this kind of industry
and organize things. I am also expected to keep and maintain a peaceful and customer-friendly
workplace.

JOB DESCRIPTION: ADRIAN RODNEY F. PAGAT

Job Title: Partner, Accountant

Responsible to: Accounting and Financing

Main purpose of job: To collect and record data to generate a business plan for the business.

Duties include:

 Collecting and maintaining financial data

 Deciding which kinds of supplies to order
 Preparing financial statements that may include monthly and annual accounts based upon
the financial information that is compiled and analyzed
 Responsible for ensuring that all financial reporting deadlines are met, internally and
externally.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 26

 Advising on business operations can include issues, such as revenue and expenditure
trends, financial commitments and future revenue expectations
 Creating accurate financial reports, plans, and strategies for the business
 Managing and distributing the financial resources of the company

Role:

Responsible for all the accounting and financing technicalities of the business.

JOB DESCRIPTION: ALLYIAH GRACE A. BUERA

Job Title: Partner, Graphic Designer

Responsible to: Advertising, Graphics

Main purpose of job: To develop concepts, graphics and layouts for product illustrations,
company logos and websites.

Duties include:
 Use computers or hand tools to create posters, websites, logos, brochures, magazines and
many other materials to communicate ideas and information visually.
 Creating marketing strategies
 Having knowledge on current industry trend.
 Responsible for planning concept from gathered information and materials.
 Coming up with the rough layout of art and copy regarding arrangement, size, type size
and style, and related aesthetic concepts for approval.
 Providing an output of art by operating typesetting, printing, and similar equipment; and
purchasing from vendors.
 Having the expertise in technical knowledge who participates in design workshops;
reviewing professional publications; and participating in professional societies.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 27

 Review final productions for errors and ensure that final prints reflect business
specifications.

Role:
Shape and create the visual aspects and marketing strategies of the business.

JOB DESCRIPTION: NEIL KENNETH B. PANIS

Job Title: Partner, Market Researcher

Responsible to: Market Research

Main purpose of job: To research and create continuous innovation regarding the business.

Duties include:

 Studying a business' target market, market place, competitors for a course of action from
collection of data.
 Compile, present, interpret and analyze statistical data using modern and traditional
methods for presentations and report.
 Comes up with a recommendations for a specific goal.
 Suggests rooms for improvement.
 Performing valid research analysis tool like SWOT Analysis for the development of a
business.
 Evaluate course of actions or activities of a business to ensure that data is reliable and
accurate.
Role:

Conducts survey to the internal and external environment of the business which I ensures customer
preferences to be put in statistical data in order to provide customers’ needs and wants.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 28

Financial Aspect

Financial Assumptions

 The business will operate for 20 days per month (240 days per year)
 Unit Sales per product offered is 1,200 per month
 Unit Sales will increase by 20% per year
 Prices of the products will increase by 10% on the third year
 Desired ending inventory is 100,000 and it increases by 10% per year
 Expenses will remain the same every year
 Number of workers are 2 with a monthly salary of 11,300 pesos
 Equipment and Cart will depreciate in 5 years
 Income Tax is equal to 32%
 Total Utilities Expense is paid on account

Products and Product Pricing

Product Ingredients Quantity Price per Unit Total Price Retail price per kilo/litre
Kangkong Nutri-Blend (Vigor) kangkong leaves and stems 5 stalks 0.00 0.02 4
calamansi 2 pieces 0.08 0.16 80
celery 1 stalk 0.15 0.15 150
honey 0.50 cup 15.60 7.80 120
evaporated milk 0.250 cup 16.00 4.00 16 per can
vanilla 1 tablespoon 1.70 1.70 100
crushed ice 3 glasses 0.67 2.00 10
cucumbers 7 thick slices 0.04 0.28 40
Total 16.11
Kangkong Nutri-Blend (Fit) kangkong leaves and stems 3 stalks 0.00 0.01 4
calamansi 1.50 pieces 0.08 0.12 80
celery 0.50 stalk 0.15 0.08 150
honey 0.50 cup 15.60 7.80 120
evaporated milk 0.250 cup 16.00 4.00 16 per can
vanilla 0.750 tablespoon 1.70 1.28 100
crushed ice 2.50 glasses 0.67 1.67 10
cucumbers 5 thick slices 0.04 0.20 40
Total 15.15
Sweetcorn Nutri-Blend (Vigor) lemon (squeezed) 0.750 small 10.00 7.50 10 per piece
carrots 3 medium 0.06 0.18 60
ginger 0.250 tablespoon 0.12 0.03 120
kernel sweet corn 0.1250 kilo 50.00 6.25 50
honey 0.50 cup 15.60 7.80 120
water 1 cup 0.01 0.01 5.41
crushed ice 1 cup 1.30 1.30 10
Total 23.07
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 29

Sweetcorn Nutri-Blend (Fit) lemon (squeezed) 0.50 small 10.00 5.00 10 per piece
carrots 2 medium 0.06 0.12 60
ginger 0.250 tablespoon 0.12 0.03 120
kernel sweet corn 0.1250 kilo 50.00 6.25 50
honey 0.50 cup 15.60 7.80 120
water 1 cup 0.01 0.01 5.41
crushed ice 1 cup 1.30 1.30 10
Total 20.51
Criss Cut Banana Trunk Chips Banana trunk sheets 200 g 0.01 2.00 10
Flour 1.50 cup 5.20 7.80 40
Tapioca Flour 2 cups 5.20 10.40 40
Garlic Powder 1 tbps 1.36 1.36 80
Seasonings 8g 0.08 0.64 80
Vegetable Oil 125 ml 0.05 6.25 50
Flavors 10 g 0.10 1.00 100
Total 29.45
Fried Malunggay Noodles with Eggplant Cube Steak
Eggplant Cube Steak Eggplant 2 cups 5.85 11.70 45
Garlic 5 cloves 0.10 0.50 100
Spring Onion 2 stalks 0.09 0.18 90
Cheese 0.1250 cup 19.50 2.44 150
Paprika 1 teaspoon 0.55 0.55 110
Black Pepper 1 teaspoon 0.32 0.32 63
Egg 1 piece 6.00 6.00 6
Pinch of salt 1 gram 0.02 0.02 23
Vegetable Oil 0.1250 liters 50.00 6.25 50

Sauce ketchup 0.50 cups 5.85 2.93 45

Worcestershire sauce 2 tablespoons 1.19 2.38 70
apple cider vinegar 1.50tablespoons 2.55 3.83 150
hot pepper sauce 4 drops 0.01 0.03 160
salt 0.50 teaspoon 0.12 0.06 23
ground black pepper 0.50 teaspoon 0.32 0.16 63

Malunggay Noodles Malunggay Noodles 200 grams 0.03 6.00 30

black pepper powder 0.50 teaspoon 0.32 0.16 63
salt 0.50 teaspoon 0.12 0.06 23
soy sauce 1 tablespoon 0.39 0.39 23
fish sauce 0.50 tablespoon 0.43 0.21 25
onion 0.250 piece 0.05 0.01 50
garlic 2 cloves 0.10 0.20 100
Total 44.36

Sales Projection
Kangkong Nutri-Blend (Vigor) Kangkong Nutri-Blend (Fit) Sweetcorn Nutri-Blend (Vigor) Sweetcorn Nutri-Blend (Fit) Criss Cut Banana Trunk
Fried
Chips
Malunggay Noodles with Eggplant Cube Steak
MONTH QUANTITY USRP (Php) SALES USRP (Php) SALES USRP (Php) SALES USRP (Php) SALES USRP (Php) SALES USRP (Php) SALES Total
January 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
February 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
March 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
April 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
May 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
June 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
Year 1

July 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
August 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
September 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
October 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
November 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
December 1200 30.00 36,000.00 25.00 30,000.00 30.00 36,000.00 25.00 30,000.00 35.00 42,000.00 55.00 66,000.00 240,000.00
Total 432,000.00 360,000.00 432,000.00 360,000.00 504,000.00 792,000.00 2,880,000.00

January 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
February 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
March 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
April 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
May 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
June 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
Year 2

July 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
August 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
September 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
October 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
November 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
December 1440 30.00 43,200.00 25.00 36,000.00 30.00 43,200.00 25.00 36,000.00 35.00 50,400.00 55.00 79,200.00 288,000.00
Total 518,400.00 432,000.00 518,400.00 432,000.00 604,800.00 950,400.00 3,456,000.00
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 30

January 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
February 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
March 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
April 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
May 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
June 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
Year 3

July 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
August 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
September 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
October 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
November 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
December 1728 33.00 57,024.00 27.50 47,520.00 33.00 57,024.00 27.50 47,520.00 38.50 66,528.00 60.50 104,544.00 380,160.00
Total 684,288.00 570,240.00 684,288.00 570,240.00 798,336.00 1,254,528.00 4,561,920.00

Projected COGS
Kangkong Nutri-Blend (Vigor) Kangkong Nutri-Blend (Fit) Sweetcorn Nutri-Blend (Vigor) Sweetcorn Nutri-Blend (Fit) Criss Cut Banana Trunk
Fried
Chips
Malunggay Noodles with Eggplant Cube Steak
MONTH QUANTITY Cost (Php) Total Cost Cost (Php) Total Cost Cost (Php) Total Cost Cost (Php) Total Cost Cost (Php) Total Cost Cost (Php) Total Cost Total
January 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
February 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
March 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
April 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
May 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
June 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
Year 1

July 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
August 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
September 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
October 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
November 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
December 1200 16.11 19,332.00 15.15 18,178.40 23.07 27,678.49 20.51 24,606.49 29.45 35,340.00 44.36 53,236.20 178,371.57
Total 231,984.00 218,140.80 332,141.84 295,277.84 424,080.00 638,834.40 2,140,458.88

January 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
February 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
March 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
April 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
May 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
June 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
Year 2

July 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
August 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
September 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
October 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
November 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
December 1440 16.11 23,198.40 15.15 21,814.08 23.07 33,214.18 20.51 29,527.78 29.45 42,408.00 44.36 63,883.44 214,045.89
Total 278,380.80 261,768.96 398,570.21 354,333.41 508,896.00 766,601.28 2,568,550.65

January 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
February 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
March 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
April 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
May 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
June 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
Year 3

July 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
August 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
September 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
October 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
November 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
December 1728 16.11 27,838.08 15.15 26,176.90 23.07 39,857.02 20.51 35,433.34 29.45 50,889.60 44.36 76,660.13 256,855.07
Total 334,056.96 314,122.75 478,284.25 425,200.09 610,675.20 919,921.54 3,082,260.78

Projected Start-Up Expenses

PROJECTED START-UP EXPENSES (in Peso)

QUANTITY
ACCOUNTS UNIT PRICE TOTAL PRICE
DAY MONTH YEAR
Taxes and Licenses
DTI Permit 500.00 1 500.00
Barangay Permit 500.00 1 500.00
Mayor's Permit 2,000.00 1 2,000.00
Certificate of Registration (BIR) 500.00 1 500.00 3,500.00

Equipments
Gas Stove 1 900.00 1 900.00
Blender 1 1,500.00 2 3,000.00
Freezer Chest 1 13,532.00 1 13,532.00 17,432.00

Cart 1 10,000.00 1 10,000.00 10,000.00

 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 31

Cooking Supplies
Kitchen Utensils 12 pcs 1,500.00 1 1,500.00
Cooking Tong 3 pcs 900.00 1 900.00
Aluminum Tray 5 pcs 400.00 2 800.00
Strainer 1 195.00 2 390.00
Kitchen Knife Set 8 pcs 799.00 1 799.00
Chopping Board 5 pcs 550.00 1 550.00
Measuring Cup & Spoon 13 pcs 1,091.00 1 1,091.00
Cookware Set 15 pcs 15,000.00 1 15,000.00 21,030.00

Supplies - Packaging
Paper Cup 500mL 150 pcs 110.00 1 20 240 26,400.00
Paper Cup 300mL 50 pcs 39.00 4 80 960 37,440.00
Banana Leaves Plate 20 pcs 5.00 5 100 1,200 6,000.00
Bioplastic Spork 25 pcs 29.00 5 100 1,200 34,800.00
Bioplastic Straw 25 pcs 17.00 8 160 1,920 32,640.00
Paper Bowl 50 pcs 47.00 4 80 960 45,120.00
Paper Box 1 pc 2.00 1 20 240 480.00
Tissue 10 rolls 20.00 1 20 240 4,800.00 187,680.00

Cooking Supplies
LPG 1 600.00 2 24 14,400.00 14,400.00
Supplies - Ingredients
Kangkong 1 bundle 4.00 70 1,400 16,800 67,200.00
Calamansi 1 kg. 80.00 2 40 480 38,400.00
Celery 1 kg. 150.00 2 40 480 72,000.00
Honey 1 bottle 120.00 2 40 480 57,600.00
Evaporated Milk 1 can 16.00 20 400 4,800 76,800.00
Vanilla 1L 100.00 1 20 240 24,000.00
Ice 1 block 10.00 8 160 1,920 19,200.00
Cucumbers 1 kg. 40.00 5 100 1,200 48,000.00
Lemon 1 pc. 10.00 25 500 6,000 60,000.00
Carrots 1 kg. 60.00 8 160 1,920 115,200.00
Ginger 1 kg. 120.00 2 40 480 57,600.00
Kernel Sweet Corn 1 kg. 50.00 5 100 1,200 60,000.00
Water 1 gallon 20.00 4 80 960 19,200.00
Eggplant 1 kg. 45.00 4 80 960 43,200.00
Garlic 1 kg. 100.00 3 60 720 72,000.00
Spring Onion 1 kg. 90.00 3 60 720 64,800.00
Cheese 1 kg. 150.00 2 40 480 72,000.00
Paprika 1 kg. 110.00 2 40 480 52,800.00
Black Pepper 1 kg. 63.00 2 40 480 30,240.00
Egg 1 tray 200.00 1 20 240 48,000.00
Salt 1 kg. 23.00 2 40 480 11,040.00
Vegetable Oil 1L 50.00 4 80 960 48,000.00
Flour 1 kg. 40.00 4 80 960 38,400.00
Tapioca Flour 1 kg. 40.00 4 80 960 38,400.00
Garlic Powder 1 kg. 80.00 2 40 480 38,400.00
Seasonings 1 kg. 80.00 2 40 480 38,400.00
Flavoring (Cheese) 1 kg. 100.00 2 40 480 48,000.00
Flavoring (BBQ) 1 kg. 100.00 2 40 480 48,000.00
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 32

Flavoring (Sour Cream) 1 kg. 100.00 2 40 480 48,000.00

Ketchup 1L 45.00 2 40 480 21,600.00
Worcestershire Sauce 1L 70.00 2 40 480 33,600.00
Apple Cider Vinegar 1L 150.00 2 40 480 72,000.00
Hot Pepper Sauce 1L 160.00 2 40 480 76,800.00
Soy Sauce 1L 23.00 2 40 480 11,040.00
Fish Sauce 1L 25.00 2 40 480 12,000.00
Onion 1 kg. 50.00 3 60 720 36,000.00 1,717,920.00

Cleaning Supplies
Dishwashing Liquid 1 bottle 60.00 2 24 1,440.00
Sponge 10.00 1 12 120.00
Steel Wool 1 10.00 2 20.00
Sprayer 25.00 2 50.00
Trash Bin 1 bin 150.00 2 300.00
Broom and Dustpan 170.00 2 340.00 2,270.00

TOTAL START UP EXPENSE 1,974,232.00

Projected Expenses

PROJECTED EXPENSES

ACCOUNTS 1ST YEAR 2ND YEAR 3RD YEAR

Cost of Goods Sold 2,140,458.88 2,568,550.65 3,082,260.78

Depreciation expense - Equipment* 3,486.40 3,486.40 3,486.40

Depreciation expense - Cart* 2,000.00 2,000.00 2,000.00
Packaging Supplies 187,680.00 187,680.00 187,680.00
Cooking Supplies 21,030.00 21,030.00 21,030.00
Cleaning Supplies 2,270.00 2,270.00 2,270.00
Utilities - Water 350.00 350.00 350.00
Utilities - Power 1,000.00 1,000.00 1,000.00
Utilities - Gasoline 40,000.00 40,000.00 40,000.00
Salaries expense 271,200.00 271,200.00 271,200.00
SSS premiums expense 23,940.00 23,940.00 23,940.00
Pagibig premiums expense 5,424.00 5,424.00 5,424.00
Philhealth premiums expense 9,492.00 9,492.00 9,492.00
Taxes and Licenses 3,500.00 3,000.00 3,000.00
Advertising Expense 10,000.00 10,000.00 10,000.00
TOTAL>>> 2,721,831.28 3,149,423.05 3,663,133.18
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 33

*Depreciation Expense

Depreciation Expense
Purchase Cost Life Annual Depreciation
Equipment 17,432.00 5.00 3,486.40
Cart 10,000.00 5.00 2,000.00

**Salaries and Premiums Expense

Salaries and Premiums Expense

Monthly Salary SSS PAG-IBIG PhilHealth
Worker 1 11,300.00 997.50 226.00 395.50
Worker 2 11,300.00 997.50 226.00 395.50
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 34

Projected Statement of Financial Position

NutriCart
PROJECTED SATEMENT OF FINANCIAL POSITION
(In Peso)
1st Year 2nd Year 3rd Year
Assets
Current Assets
Cash 2,026,959.13 2,230,917.86 2,836,579.29
Inventory 100,000.00 110,000.00 121,000.00
Non-Current Assets
Equipment 17,432.00 17,432.00 17,432.00
Accumulated Depreciation-Equipment (3,486.40) (6,972.80) (10,459.20)
Cart 10,000.00 10,000.00 10,000.00
Accumulated Depreciation-Cart (2,000.00) (4,000.00) (6,000.00)
TOTAL ASSETS 2,148,904.73 2,357,377.06 2,968,552.09

Liabilities & Partners' Equity

Liabilities
Accounts payable 41,350.00 41,350.00 41,350.00
Equity
Beginning Capital
F. Alcantara, Capital 500,000.00 526,888.68 579,006.76
A. Buera, Capital 500,000.00 526,888.68 579,006.76
A. Pagat, Capital 500,000.00 526,888.68 579,006.76
K. Panis, Capital 500,000.00 526,888.68 579,006.76
Total 2,000,000.00 2,107,554.73 2,316,027.06
Current Capital
F. Alcantara, Capital 26,888.68 52,118.08 152,793.76
A. Buera, Capital 26,888.68 52,118.08 152,793.76
A. Pagat, Capital 26,888.68 52,118.08 152,793.76
K. Panis, Capital 26,888.68 52,118.08 152,793.76
Total 107,554.73 208,472.33 611,175.04

TOTAL LIABILITIES AND

2,148,904.73 2,357,377.06 2,968,552.09
PARTNER'S EQUITY
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 35

Projected Statement of Comprehensive Income

NutriCart
PROJECTED SATEMENT OF COMPREHENSIVE INCOME
(In Peso)
1st Year 2nd Year 3rd Year
Sales
Kangkong Nutri-Blend (Vigor) 432,000.00 518,400.00 684,288.00
Kangkong Nutri-Blend (Fit) 360,000.00 432,000.00 570,240.00
Sweet Corn Nutri-Blend (Vigor) 432,000.00 518,400.00 684,288.00
Sweet Corn Nutri-Blend (Fit) 360,000.00 432,000.00 570,240.00
Criss Cut Banana Trunk Chips 504,000.00 604,800.00 798,336.00
Fried Malunggay Noodles with Eggplant Cube Steak 792,000.00 950,400.00 1,254,528.00
Total Sales 2,880,000.00 3,456,000.00 4,561,920.00

Expenses
Cost of Goods Sold
Beginning Inventory - 100,000.00 110,000.00
Purchases 2,240,458.88 2,578,550.65 3,093,260.78
Goods Available for Sale 2,240,458.88 2,678,550.65 3,203,260.78
Required Ending Inventory 100,000.00 110,000.00 121,000.00
Cost of Goods Sold 2,140,458.88 2,568,550.65 3,082,260.78
Operating Expenses
Depreciation expense - Equipment* 3,486.40 3,486.40 3,486.40
Depreciation expense - Cart* 2,000.00 2,000.00 2,000.00
Packaging Supplies 187,680.00 187,680.00 187,680.00
Cooking Supplies 21,030.00 21,030.00 21,030.00
Cleaning Supplies 2,270.00 2,270.00 2,270.00
Utilities - Water 350.00 350.00 350.00
Utilities - Power 1,000.00 1,000.00 1,000.00
Utilities - Gasoline 40,000.00 40,000.00 40,000.00
Salaries expense 271,200.00 271,200.00 271,200.00
SSS premiums expense 23,940.00 23,940.00 23,940.00
Pagibig premiums expense 5,424.00 5,424.00 5,424.00
Philhealth premiums expense 9,492.00 9,492.00 9,492.00
Taxes and Licenses 3,500.00 3,000.00 3,000.00
Advertising Expense 10,000.00 10,000.00 10,000.00

Total Expenses 2,721,831.28 3,149,423.05 3,663,133.18

NET INCOME BEFORE INCOME TAX 158,168.72 306,576.95 898,786.82

INCOME TAX (32%) 50,613.99 98,104.62 287,611.78
NET INCOME AFTER INCOME TAX 107,554.73 208,472.33 611,175.04
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 36

Projected Statement of Cash Flows

NutriCart
PROJECTED SATEMENT OF CASH FLOWS
(In Peso)
1st Year 2nd Year 3rd Year
Cash Flows from Operating Activities
Net Income 107,554.73 208,472.33 611,175.04
Increase in Inventory (100,000.00) (10,000.00) (11,000.00)
Increase in Accounts Payable 41,350.00 - -
Depreciation 5,486.40 5,486.40 5,486.40
Net Cash Used by Operating Activities 54,391.13 203,958.73 605,661.44

Cash Flows from Investing Activities

Increase in Property and Equipment (27,432.00) - -
Net Cash Used by Investing Activities (27,432.00) - -

Cash Flows from Financing Activities

Additional Investment 2,000,000.00 - -
Net Cash Provided by Financing Activities 2,000,000.00 - -

Increase/(Decrease) in Cash 2,026,959.13 203,958.73 605,661.44

Beginning Balance - 2,026,959.13 2,230,917.86
CASH BALANCE 2,026,959.13 2,230,917.86 2,836,579.29

Innovation

This part includes what are the innovative elements of the business. The ideation of the
business itself aims to innovate/ upgrade the common foods that consumers consume in their
everyday lives. It will give emphasis to the ingredient that are not commonly used and seldom put
to trash.

Ever since the beginning of the pandemic, where almost every employee have lost their
jobs, businesses began to sprout in almost every corner of our locality. Most of these businesses
are under the food industry, and the food industry is a major contributor to waste production. The
businesses which have started up offers food which are not necessarily healthy; fries, burger
patties, street foods.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 37

NutriCart, on the other hand, offers an innovation of these so-called unhealthy snacks by
incorporating ingredients that are rich in nutrition, thus making a product which is both a trend to
the public and is healthy. A lot of people do not like vegetables, especially children. By turning
regular vegetables in to known snacks which are liked by the people, the view on vegetables is
changed and people would actually come to like it. Regular fruit smoothies that are sold in the
market nowadays are made from powdered mixes and ice only. NutriCart’s NutriBlends however,
is made up of fresh and handpicked ingredients, with no preservatives added. Since the products
offered are an incorporation of different vegetables and fruits, the nutritional value of the said
foods and drinks are heightened and complimented in order to bring out the true potential of each
and every ingredient.

When it comes to packaging, NutriCart came up with a sustainable and eco-friendly

packaging by using paper cups, paper straws, and banana leaves. The raw ingredients of
NutriCart’s products come from our local farmers, which means NutriCart not only profits from
the business, it does not only help the public live a healthy life, and the business also helps local
farmers make a living.

Corporate Social Responsibility and Ethics

Business’ goal is not just to generate income for their own advantage. It is also their
responsibility to extend their hands to the public, to share what they have.

During the planning stage of this business, the management unanimously agreed that 10%
of the monthly net income will proceed to the beneficiaries. Every month, the management wanted
to look for different charities so that not just one beneficiary will able to benefit from that, but also
others.

Once the business became wider, the owners will open a college scholarship for those
people who really need some financial and moral support from NutriCart. From their daily
allowances, books, and other fees will be provided.
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 38

The NutriCart Management is committed to fulfill their responsibilities towards others.

The plans mentioned above are just a portion of the Corporate Social Responsibility. Once the
business became wider, more opportunities will open, and more opportunities to help others.

NutriCart will always remain and stick to its values to be:

 Professional
 Trustworthy
 Visionary
 Equal
 Transparent
 Respectful
 Lawful
 Concerned
 Customer Oriented
 Goal Oriented

The management wanted to uphold its mission, vision, and ethics not just for the betterment
of the enterprise, but also to the society.

Appendices
Logo
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 39

 Social Media Account

 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 40

 Route
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 41

 Food Catalogue

Ingredients
 Kangkong Nutri-Blend
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 42

 Sweetcorn Nutri-Blend
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 43

 Criss Cut Banana Trunk Chips in Cup

 Fried Malunggay Noodles with Eggplant Cube Steak

- Eggplant Cube Steak
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 44

- Eggplant Cube Steak Sauce

 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 45

Fried Malunggay Noodless

Physical Facilities Equipments

NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 46
 NUTRICART “YOUR DAILY DOSE OF NUTRITION, ON WHEELS” 47

Cleaning Equipments