Revised BusinessPlan

Crèmerie Dulce
J.P Rizal Street 1808 Nangka, Marikina,

Metro Manila Philippines
A Business Plan
Group 4
Alcantara, Alexis
Cantuba,Claudinezel
Cayme, Jamielyn
Dacuya, Marian
Del Rosario, Marrineth
Delos Santos, Jannah
Domingo, Nympha
Nalmo, Genesis
Santos, James
Urbien, Harold
12-ABM-B2
Nuestra Señora De Guia Academy of Marikina
14 Washington St., Greenland Subd., Nangka, Marikina City
May 2023
Vision
Our company's food business vision is to expand from a regional to an international market and turn
into one of the nation's top producers of delectable, fresh, and healthy desserts.
Mission
The mission of the Crémerie Dulce is to achieve the customer’s needs or demands by providing them
with high-quality food and desserts that are beyond their expectations at a budget-friendly price. At the
same to earn the highest possible profit and become one of the successful food businesses.
Objectives
Our objectives are:
• To stabilize business operations during the first three months

• To create 100% customer awareness of our brand and product
• To maximize profits by 20% in the second half of 2023 while minimizing costs and expenditures
Table of Contents
1. Executive Summary ……………………………………………..…………1

1.1 Introduction …………………………………………………………….…1
1.2 The Company ……………………………………………………………..1
1.3 Products and Services ……………………………………………………..1
1.4 The Market ………………………………………………………………..2
1.5 Financial Considerations ………………………………………………….2
1.6 Mission ……………………………………………………………………2
1.7 Keys to Success ………………………………………………………...…2
2. Description of the Business ……………………………………………..… 3
3. Description of the Product or Service ………………………….…………. 3
3.1 Main Product …………………………………………………………...…3
4. Market Strategy ………………………………………………………….…4
4.1 Definition of the Market …………………………………………..………4
4.1.1 Market trends ………………………………………………………...…4
4.1.2 Our Target Market …………………………………………….………4
4.1.3 The Market ………………………………………………………….…..5
4.2 Determination of the Market Share ……………………………………….5
4.3 Positioning Strategy ……………………………………………...…….....5
4.3.1 Positioning Statement ……………………………………………….….6
4.3.2 Positioning Message……………………………………………….........6
4.4 Pricing Strategy …………………………………………………………..6
4.5 Distribution Strategy ………………………………….………………….7
4.6 Promotional Strategy ……………………………………………...........7-9
4.6.1 Advertising Aspect …………………………………………...……….10
4.6.2 Packaging ...……………………………………………………….......10
4.6.3 Public Relations ……………………………………………................11
4.7 SWOT Analysis .…………………….………………………..……..….11
5. Analysis of Competition …………………………………………….…...11
5.1 Competitive Advantage ……………………………………………..….11
6. Operational management ………………………………………………...12
7. Brief Financial Data ……………………………………………….……..13
8. Store Location ….………………………………………………………...13
9. Store Layout ………………………………………………………..….14-16
10. Legal Considerations ………………………………………………..…..17
11. Equipment ……………………………………………….….……..…….17
12. Supporting Documents ……………………………………...…….….18-37
1. EXECUTIVE SUMMARY
1.1 Introduction
Crèmerie Dulce is a dessert shop located in J.P Rizal Street 1808 Nangka, Marikina, Metro
Manila Philippines. The goal of the business is to draw in and meet the needs of a devoted,
consistent customer. They will be given food that is distinctive in taste, quality, texture and smells
to achieve this. Low prices are a priority at Crèmerie Dulce. In order to make improvements to our
product that will better meet the needs of potential customers, we also want to know how they view
it. This business plan has all of the information required to develop a strong market position in the
City, which will undoubtedly benefit both the entrepreneurs and potential investors.
1.2 The Company

Barangay Nangka in Marikina City is where Crèmerie Dulce is incorporated. It is owned and run
by ten people who are committed to their jobs, want to serve the community and make a significant
impact on the desserts sector. Since Ms. Claudinezel B. Cantuba wanted to learn everything she could
about cooking and other food ideas, she studied BS in HM majored in Culinary Arts, and worked as a
baker for about five years. From that experience, she decided to start her own business. On the other
hand, she negotiates with Ms. Jannah Delos Santos as a business partner to run the business. To make
the business more effective they hired a Chief Executive Officer named Mr. James Santos together
with Ms. Marrineth Del Rosario as the General Manager. Furthermore, Nympha Domingo was the
one who is in charge as baker and product packager, Mr. Alexis Alexis was a baker also and a sales
associate in the company, Ms. Jamielyn Cayme was the inventory clerk, Genesis Nalmo was Social
Media Manager, Marian Dacuya was retail store designer, and lastly Harold Urbien, the Maintenance
Technician.
1.3 Product and Services
Crèmerie Dulce offers flavorful, unique, and delicious desserts that can only avail in our shop.
We have macaroon mango graham as our main product which contains an ingredient that you will
surely love. It is sweet but healthy because we include a real slice of mango to give flavor to our
macaroons together with our creamy heavy whipping filling. Crèmerie Dulce offers customer
service by keeping our products organized and spotless. We guarantee the cleanliness of our product
and the proper storage of our ingredients. Additionally, we make sure that the food is stored in a
neat and orderly manner so that it will look good when served to each customer. We make our
product with a smile for each of our customers. The Crèmerie Dulce will live up to its customers'
expectations by making sure they have a great experience with the product and services that we
offer.
1
1.4 The Market
One of the most popular foods that people like to eat is dessert. After lunch or dinner, and
occasionally after a small snack or light meal, dessert is a type of food that is served. As a maker of
desserts, our business's target audience is made up of demographic groups of individuals who value
delectable sweets and desire comfort and relaxation. Despite the product's low price, we are
confident in its high quality, which makes it affordable for almost everyone, regardless of income.
1.5 Financial Considerations

The Cremérie Dulce business anticipates raising Php 7,000,000 in initial startup funds and
collecting all of the contributed capital from the 10 partner owners. Sales of Php 34,237,000 are
projected for the first year, Php 42,796,250 for the second, and Php 53,495,312.5 for the third year
of the plan by Cremérie Dulce. Since its revenues grow consistently, Cremérie Dulce should achieve
financial stability by the fourth month of operation. Profits for this time frame are anticipated to be
around Php 8,559,250 in year 1, Php 10,699,062.5 in year 2, and Php 13,373,825.125 in year 3.
Cremérie Dulce expects to raise an exceeding amount of Php 130,528,562.5 for sales with a profit
amount of Php 32,632,137.63. No cash flow issues are expected in the company.
60,000,000
50,000,000
40,000,000
Sales
30,000,000
Gross Margin
Net Profit
20,000,000
10,000,000
0
Year 1 Year 2 Year 3
1.6 Mission
The Cremérie Dulce's goal is to satisfy customers' needs or demands by offering them high-
quality foods that surpass their expectations at a reasonable cost. Also, to run one of the successful
food businesses while making the highest profit possible.
1.7 Keys to Success for Cremérie Dulce will include:
1. Providing every customer with a high-quality product that will meet their expectations.
2. Listen to the market and the customers to develop strong innovative ideas.
3. Setting up the right pricing and keeping detailed records.
4. Make great marketing and branding
5. Proper business management
2
2 . Description of the Business
Claudine Cantuba founded and ran the company with the goal of not only making money but
also benefiting her fellow citizens by providing high-quality meals. Ms. Cantuba finished a BS in
HM major in Culinary Arts course, and she loves sweets specifically macaroons, which is why she
wanted to start selling a macaroon product in our country. She negotiates with Ms. Jannah Delos
Santos and later on built a corporation with their other 8 members named James Santos, Marrineth
Del Rosario, Alexis Alcantara, Jamielyn Cayme, Genesis Nalmo, Nympha Domingo, Marian
Dacuya and Harold Urbien. Its business name is derived from a combination of Spanish and French
terms which means a house of sweets and dairy products. Crèmerie Dulce is a dessert shop in
Nangka, Marikina City. This is the only macaroon business that has an entire store where customers
can dine while taking in the atmosphere. Currently, the trends in our country can easily be viewed
through social media platforms. Dessert is one of the most popular foods consumed by mankind.
Dessert is a sort of cuisine that is typically served after lunch or dinner, as well as occasionally after
a quick snack or light meal. As a dessert manufacturer, we target demographic groups of people
who like tasty sweets while also seeking comfort and relaxation. Despite the product's low price,
we are confident in its high quality, making it affordable to almost everyone, regardless of income.
The company operates in the retail and wholesale sectors. Cremerie Dulce expects to pique the
interest of customers, not only youngsters but particularly, all the people who can avail and also the
locals near schools and other landmark establishments, with its quirky and colorful corporate image
and healthier and distinctive dessert flavors.
3 . Description of the Product or Services
PRODUCT
To Nangka Marikina City, Crémerie Dulce serves a variety of macaroons with a mango flavor.
Our merchandise offers a fresh flavor at a reasonable cost. Our goal is to serve our product
with love and to give every customer who tastes it a joyful taste. Our product is available in
Nangka Marikina City. Our costs will be comparable to those of the opposition. And we think
they are set up perfectly because we ensure that both our customers and our ingredients are of
the highest caliber. Macaroons are not famous in our country and it’s pricey abroad so we are
confident that you can avail of them only in our store at half the real price of them but reassured
that you’ll have its high quality.
SERVICE
Crèmerie Dulce offers customer service by keeping our products organized and spotless. We
guarantee the cleanliness of our product and the proper storage of our ingredients. Additionally,
make sure that the food is stored in a neat, orderly manner and freshly made so that it will look
good when served to each customer. We make our food with a smile for each of our customers. The
Cremerie Dulce will live up to its customers' expectations by making sure they have a great time
there.
3.1 Main Product
Macaroon Mango Graham

Ingredients: (200 packages)
50 kg of powdered sugar
50 kg of almond flour
30 kg of crushed graham
1 kg of salt
12 trays of egg whites
50 kg of granulated sugar
12 kg mangoes
3
Procedures continue to fold slowly until risen and the
1. Make the macaroons: In thebatter falls into ribbons and macarons don’tstick to
the bowl of a food youcan make a figure 8 while the parchment paper.
processor, combine the holding the spatula up. 3. 10. Transfer the
powdered sugar, cake flour, Transfer the macaron batter macarons to awire rack
graham crackers sifted, and into a piping bag fitted with a to cool completely
½ teaspoon of salt, and round tip. before filling.
process on low speed, until 4. Place 4 dots of the batter in
extra fine. Sift the cake each corner of a rimmed Heavy whipping cream to
flour mixture through a baking sheet, and place a piece fill themacaron
fine-mesh sieve into a large of parchment paper over it, What You Need
bowl. using the batter to help adhere 1. Electric mixer:
2. In a separate large bowl, the parchment to the baking handheld orstand
beat the egg whites and the sheet. mixer with whisk
remaining 5. Pipe the macarons onto the attachment
½ teaspoon of salt with an parchment paper in 1½-inch 2. Mixing bowl
electric hand mixer until soft (3-cm) circles, spacing at least 3. Cold heavy cream or
peaks form. Gradually add the 1- inch (2-cm) apart. heavy whipping cream
granulated sugar until fully 6. Tap the baking sheet on a flat 4. Sugar to sweeten 5.
incorporated. Continue to beat surface 5 times to release any air Pure vanilla extract (or
until stiff peaks form (you bubbles. homemade vanilla
shouldbe able to turn the bowl 7. Let the macarons sit at room extract) Procedure
upside down without anything temperature for 30 minutes to
1. 2 cups of heavy cream
falling out). Add the vanilla 1hour, until dry to the touch.
2. 1/4 cup of sugar
and beat until incorporated. 8. Preheat the oven to
3. 2 tsp of vanilla
3. Add about ⅓ of the 300˚F(150˚C).
extract Then whisk it
sifted cakeflour and graham 9. Bake the macarons for 17
Notes: If you see any
crackers mixture at a time to minutes, until the feet are
stiffness
the beaten egg whites and use well-
STOP WHISKIN
a spatula to gently fold until
combined. After the last
addition of cake flour,
4. Marketing Strategy
4.1 Market Definition
4.1.1 Market Trends
We are all aware that, in the baking sector, many bakers want to be unique with their products. They
put something distinctive in design, value, size, theme, taste, packaging, and many other features of their
goods to make them stand out, and that's their market trend. Another marketing trend that can help many
bakeries in this generation due to the internet is influencer marketing and vlogging. We all know influencers
can help us, just like vlogging. Influencer marketing is one of the best ways to quickly build your online
brand and raise awareness among your target audience. Since they have many supporters whofelt inspired
by them and vlogging can also provide information and feedback about your product through the vlogging
content. This platform can assist businesses and help them develop.
4.1.2 Our Target Market

When it comes to selling macaroons, there is a diverse spectrum of customers available. In essence,
our target market is Marikinians primarily students from schools near our shop, as well as anybody who
want to purchase our delicacies in Marikina.
One thing is certain: there are no limitations to our target market. Macaroons are suitable for both
adults and children. This demonstrates that the target market for Cremerie Dulce is broad and diverse. In fact,
we have conducted market research and have an understanding of what our target market expects from us.
We are in business to engage in wholesale distribution and retailing a wide range of macaroon flavors
to the following groups of people in Marikina, as well as to assist a lot of small entrepreneurs who want to
start their retail businesses.
4
4.1.3 The Market for desserts near Nangka, Marikina City
4.2 Determination of the Market Share
Number of Prospects in the target market 200 individuals

Frequency of Purchase (Average) 365 times
Total number of purchases per year 73,000 packages
The average payment per purchase Php 30.4
Projected total industry sales per year Php 2,153,500
Percentage the firm can attain 25%
Php 538,375
4.3 Positioning Strategy

Customers can purchase an inventive, unusual serving and flavor of food accessible in the business.
This provides a distinct flavor in the quality food choices of the residents, specifically students aged 6 to 18.
The company's available products are appealing, making it an attention seeker. Aside from that, mango
graham as an ingredient is common in the student's cuisine selection. The company also provides a variety
of options for potential and real buyers to customize their preferred serving of the product. Customers will
not be able to find these products anywhere else because they are exclusive to our store. Another thing is
that the cuisine has a distinct flavor due to the flavor of the ingredients and techniques
5
4. 3. 1 Positioning Statement
Customers who want to satisfy their sweet cravings can buy our Crèmerie Dulce best-seller
products. With the help of our high-quality ingredients and competitive price, our products satisfy the needs
of our customers by having the best Macaron Mango Graham. Unlike other bakeries, Crèmerie Dulce serves
clients a low-cost yet high-quality dessert.
4.3. 2 Positioning Message
“If you have a sweet life, make it sweeter with Crèmerie Dulce”
4.4 Pricing Strategy
Macaroons mango graham (1 dozen per package)
50 kg of powdered sugar Php 6,000.00

50 kg of almond flour Php 15,000.00
30 kg of crushed graham Php 5,100.00
1 kg of salt Php 20.00
12 trays of egg whites Php 2,500.00
50 kg of granulated sugar Php 4,200.00
12 kg mangoes Php 2,400.00
Php 30,120.00
The total cost of materials

30,120 / 200 packages
151 / 1 Package
Cost of materials Quantity of 200 percentages

every piece packages sold in a
day
Macaroons mango 151 30,200 100%
graham
Total cost of 151 30,200
materials
Cost of materials 30,200

Cost of labor 5000
Overhead cost 40,000
Total cost 75,000
Percentage * Each cost Desire profit Sale price

total cost ( 200 (25%)
packages)
Macaroons 75,000 375 93.75 468.75
mango
graham
Macaroon mango graham (1package) ……………………………………..……469
6
4.5 Distribution Strategy
To promote Crèmerie Dulce Dessert Business, we ensure that the best ingredients are used. We
make certain that the products or ingredients that we use are safe, clean, and fresh. Some ingredients are
purchased and supplied from Binondo Street, a local food distributor. If you want to learn more about and
purchase our products, you are welcome to go to our store in Nangka Marikina City. We also have an online
group page for customers who live far away, if you have any questions about the product or its features,
you can contact us online or personally. And as for the delivery service, my co-owner and I need to talk
about it. Our business hours will be 9 a.m. to 10 p.m. on weekdays and 9 a.m. to 12 p.m. on weekends.
4.6 Promotional Strategy

Crèmerie Dulce is going to introduce the potential buyers to the company’s product and then the
strategies that the company will do is to convince the potential buyers or consumers to trust Crèmerie Dulce
so that our products will be more familiar to the public if our company build a good relationship with the
consumers some people will have interest to our company and it will get more attention to the public and
gain more potential buyers.
Cremerie Dulce will post posters in many places around the area since it can catch the attention of many
people. Our posters can give key information about our business and one of the advantages of posting
posters is that they can easily be seen by potential customers. Because of these posters, the product of our
business can be noticed by the people around it.
7
Cremerie Dulce will distribute coupons to potential buyers along with the flyers. Our discount coupon will
be depending on how much your minimum purchase is, with this coupon you can get a 20% discount for
the customers. Using coupons it can help us to attract more customers and sell our products.
Cremerie Dulce will distribute flyers to the people around us so that it can raise the awareness of our target
audience about our business product and service. With these flyers, it can help us to promote our products.
Our flyers will let the people know what we have in our business and give them an overview to influence
people to buy our products.
8
Having a website is an incredibly effective way to promote our business. By showcasing our product
specifications and pricing on our website, we can provide our target customers with all the information they
need to make informed purchasing decisions. Our business will also actively promote the website through
our social media page, using targeted advertising and engaging content to attract more potential buyers.
9
4.6.1 Advertising Aspect
Cremerie Dulce will use social media or online advertising, flyers, posters, and coupons to
promote or advertise the business.
Social media / Online advertising P15,500.00

Posters P10,000.00
Flyers P10,000.00
Coupons P10,000.00
Total Budget: P45,500.00
First Year’s Media Schedule
Promotion and Initial Date End Date Duration

Advertisement
Grand Opening 05/07/2023 05/07/2023 1 Day

Flyers 05/07/2023 06/05/2023 30 Days
30% Discount Coupon 06/11/2023 06/17/2023 7 Days
Posters 05/10/2023 06/06/2023 31 Days
Website 05/01/2023 05/01/2024 365 Days
Social Networks 05/08/2023 05/08/2024 365 Days
4.6.2 Packaging
10
4.6.3 Public Relation
As we are surrounded by the smallest and largest dessert shop in Marikina, Cremie Dulce was once
more about word of mouth for businesses, but in the age of social media where everyone has a platform,
we're hoping to shine a spotlight on why the Public is more important than ever to gain an advantage over
your competitors. Advertising is only one aspect of public relations. While traditional advertising informs
clients of our existence, public relations will help us promote our brand and gets people talking about us,
influencing prospects more than traditional advertising. This would not only assist Cremerie Dulce earn
more business from other local countries, but also from around the world, and in communities where we
can demonstrate the value of a product, contribute it to organizations and public relations will make a
significant investment in our area to make Cremerie Dulce a necessary food product and a success.
4.7 SWOT Analysis

Strength: Our product's uniqueness is one of our company's strengths; we all know that every
customer wants something new and different, and that's what our business provides. We additionally have
clean and sanitary facilities for both the raw materials and the finished goods. The owners add some
creativity in order to attract customers. Another positive aspect of our organization is that our employees
are well-mannered and well-prepared. More significantly, we offer safe and delectable desserts.
Weakness: Our company's weakness is that we cannot guarantee to have the same profit every day.
We can argue that making a large profit today is possible, but we don't know if tomorrow will be the same
as today. Another weakness is that we can have fewer loyal customers since they do not always want to eat
dessert, which makes us less profitable.
Opportunities: We have numerous opportunities as a dessert shop, as well may attract potential
investors because we offer a unique dessert product. Since today's age is technologically advanced, we can
also attract customers online. Considering we are a new company, we have an opportunity to grow in the
future. We also have an opportunity to provide our customers with the greatest service and goods.
Threats: The most common threat to us, as a new dessert store, is the other existing dessert shop in
Nangka or a famous dessert shop, considering we are not the only business that has established a dessert
product. They are threats because it is possible that they will gain as many customers as we do. Since they
are existing or famous shops the customers may choose them since they know and have tried what they
serve and give.
5. Analysis Of Competition
Our competitors will be the nearby bakeries and pastry shops since our business is a baked dessert
business
- the sweet treats
- Iamroch’s
- A’s
-Thalias sweet tooth
-Tintin’s sweet delight
5.1 Competitive Advantage

Being the business's proprietors, we promise that every one of our customers will get the premium
product they want. We will also offer a free home delivery service if they live around our place of business.
In addition, we promise that our product will be of the best caliber and be offered at a reasonable cost. You
might also notice how spotless our workplace is, and all of our staff will be kind to you.
11
6. Operational Management
Our business "Crémerie Dulce" was founded with the objective of offering pastries and sweets that
are new in the market and providing an alternative to traditional baked goods while maintaining competitive
price points and customer satisfaction. As the market's preference and taste evolve, we aim to provide our
customers with a fresh and elevated concept that meet their need - a lineup of products that are delectable,
aesthetically prepared, made with quality ingredients, served on the go, and affordable.
To maximize our profitability and minimize cost, we have strategically designed our location to
have maximum exposure and accessibility to our target market and limited our store capacity to handle
preparation, display, and selling.
We believe that marketing will play an important role in making our brand known hence we will
tap the power of virality via community social media pages, on top of in-store promotion and flyering.
With our business ready for launch, our short-term goal is to introduce our products and meet our
customers’ expectations while allowing for some adjustments to fit the demand of our buyers. Ultimately,
we look forward to stabilizing our operations within the first year. In the long run, our goal will include
increasing the variety of our products, adding more sales channels like online delivery and placing our
products in other stores, and expanding the business location by offering franchises.
Our trust and confidence in the product, the brand, and the people behind our business will be the
foundation for reaching these goals and make "Crémerie Dulce" the next pastry shop to watch out for.
7 . Brief Financial Data

Crémerie Dulce expects to raise Php 7,000,000 of its own capital and to gather altogether the
invested money of the 10 partner owners of the business. Our business anticipates sales of about Php
34,237,000 in year 1, Php 42,796,250 in year 2, and Php 53,495,312.5 in the third year of the plan. Crémerie
Dulce should break even by the fourth month of its operation as it steadily increases its sales. Profits for
this time period are expected to be approximately Php 8,559,250 by year 1, Php 10,699,062.5 by year 2,
and Php 13,373,825.125 by year 3. The company does not anticipate any cash flow problems.
12
8 . Store Location
9 . Store Layout
⚫ This layout is the actual blueprint of the store that serves as a guide and overview of how our company
looks like.
13
⚫ This section is the customer area wherein they can dine and enjoy the ambiance of the store. Also
their restroom.
⚫ The kitchen area where macaroons are baked. Also, the hidden storage room for the stocks and
equipment that are kept.
14
⚫ The office of the owner and assistants.
⚫ The meeting room where all the plans and all actions were discussed.
15
10. Legal Considerations:
The Crèmerie Dulce has a commitment to securing the environment, employees' health, and safety at work.
Crémerie Dulce shall minimize any environmental effects related to its legal obligations;
⚫ Following the guidelines for good sales practice

⚫ Secure the customers' and employees' health
⚫ To make sure workplace safety is maintained
⚫ Reduce consumption and waste to the minimum possible aspects.
⚫ Providing a safe comfortable atmosphere for the customer
⚫ Ensuring an appropriate PPE for the employees
⚫ Ensuring a safe working environment
16
11. Equipment
Aside from the shop’s status, the location also comes with the equipment required for the operation of
Crémerie Dulce. The following equipment is included in the property’s lease:
Types Items
Heavy-duty machinery Electric mixer (5)
Built-in Oven, refrigerator, freezer display case, flour
storage containers, fryer
Other equipment Cooling racks, lender, and baking sheets
speciality Cake pans, cake cutters, measuring spoons and
cups, and cake decoration
12. Supporting Documents
17
#251 F. Manalo
Nangka Marikina City
Mobile Number: (+63)09494085088
Email Address: jannahalyssa.delossantos@gmail.com
Age : 25y/o Civil Status : Single

Marital Status : Female Citizenship : Filipino
Birthday : December 29, 1997 Father’s name : deceased
Birth Place : Marikina City Mother’s name : Elizabeth Delos Santos
Religion : Catholic Provincial Address: n/a
WORK RELATED EXPERIENCE
May(2020) - December(2022) J’s Cafe

Owner
Marikina City, Philippines
February(2018) - April (2023) Shinin’ Shampoo
CEO
Philippines
Skills Summary
❖ Communication Skills
❖ Organizational Skills
❖ Problem - Solving skills
❖ With pleasing Personality
❖ Decision making Skills
❖ Adaptability
18
EDUCATIONAL ATTAINMENT
TERTIARY 2016 – 2018

Polytechnic University of the Philippines
COURSE: BS in Entrepreneurship
SENIOR HIGH 2014 – 2016

Nuestra Senora De Guia Academy of
Marikina
Nangka, Marikina City
JUNIOR HIGH 2010-2014

St. Nicholas School
Marikina, City
ELEMENTARY 2004 – 2010

St. Nicholas School
Marikina, City
Achievements and Awards:

❖ Best Employer of the Year (2022)
❖ Brand Ambassadress and Model of her own product
❖ Creative Cafe Shop in the Community
❖ One of the best young entrepreneurs of the year
❖ Best beverages instructor
❖ Invited as a school judged for food tasting and beverage designing
19
CLAUDINEZEL B. CANTUBA
#38 Area 3B Sta. Cecilia St. Ibayo Maly San Mateo, Rizal
Mobile Number: (+63)09484745161
Email Address: dhind48@gmail.com

Birthday : November 24, 1998 Father’s name : Sanjie D. Cantuba
Birth Place : San Mateo, Rizal Mother’s name : Marissa B. Cantuba
Religion : Born Again Provincial Address: Masbate, City
November (2020) - February(2022) Nestlé

Baker
Quezon City, Philippines
May (2018) - March(2020) Goldilocks

Staff
San Jose Montalban, Philippines
Skills Summary
❖ Excellent Communication Skills

❖ Capable of handling and preparing a variety of baked commodities
❖ Competent in handling various goods and services associated with pastry
making
❖ With a pleasing Personality
❖ Can do both cooking and baking
❖ Can create an innovative product for the business
20

COURSE: BS in HM major in Culinary Arts

Nuestra Señora De Guia Academy of
Marikina - Greenland Campus

Southville 8B National High School
San Isidro Montalban, Rizal

Maly Elementary School
Maly, San Mateo Rizal

❖ Best Employee of the Year (2022)
❖ Best innovator in the company
❖ Rewarded as a responsible baker
❖ Legit Outstanding Pastry Chef
❖ Winner in a cooking competition in the community (Year 20217)
❖ Invited as a Community Judged
21
MARRINETH D. DEL ROSARIO
#16, Clemente Santos Compound St. Dulong Bayan 2 San
Mateo Rizal
Mobile Number: 09504423146
Email Address: marrinethdelrosario7@gmail.com

Birthday : September 06, 1998 Father’s name : Ryan Del Rosario
Birth Place : San Mateo, Rizal Mother’s name : Monina Del Rosario
Religion : Catholic Provincial Address: San Mateo, Rizal
August (2021) - February (2023) Hilton Hotel

Baker Pastry Chef Clark Freeport
Pampanga, Philippines
November (2019) – July (2021) Shangri la Hotel

Front Office Agent Makati, Philippines
Skills Summary
❖ Pastry Product Development
❖ Cake decorating expertise
❖ Pastry kitchen inventory management
❖ Pastry quality control
❖ Dessert plating techniques
❖ Kitchen health and safety
❖ Pastry preparation
❖ Customer-service skills
❖ Leadership skill
22

Punlaan School San Juan, Metro Manila
COURSE: Culinary Arts and Hospitality


Burgos National High School, Rodriguez
Rizal

Burgos Elementary School Unit-1,
Rodriguez Rizal

❖ National Certificate 2 in Bread and Pastry Production
❖ Rewarded for efficiently interacting with the clients and providing excellent
customer service
❖ Time-honored awards for handling several supplies for pastry making
❖ Rewarded for skillfully handling and training the junior chefs, supervising the
preparation section, etc., at the workplace in Shangri-la Hotel
❖ Certificate of the most OUTSTANDING employee at Shangri-la Hotel.
❖ Awarded with ‘Best Chef’ award for supervising pastry preparation, handling the
service management, etc., at the workplace in Hilton Hotel.
❖ Best Customer Centricity
❖ The Star Employee
23
GENESIS B. NALMO
#Blk 1 lot 8 San Mateo, Rizal
Mobile Number: (+63)90997593508
Email Address: nalmogenesis21@gmail.com

Marital Status : Male Citizenship : Filipino
Birthday : March 06, 1998 Father’s name : Marvin J. Nalmo
Birth Place : 734 Shoe Ave. Sto Mother’s name : Lydia B. Nalmo
Niño, Marikina City
Religion : Born Again Provincial Address: Camarines Sur
August (2022) - February (2023) Tanggol Cruz

Baker
Quiapo Manila, Philippines
November (2020) – April (2022) Lee Jung Suk

Pastry Chef
Tondo Manila, Philippines
Skills Summary
❖ 3 years’ experience in Starbucks
❖ Capable of copying designs on cakes
❖ Skilled in baking
❖ Qualified as a professional pastry chef
❖ Hard working
❖ Creative Min
24

Pamantasan ng Lungsod Ng Marikina
COURSE: BSBA Major in Human Resources
SENIOR HIGH 2015– 2017


Guinayang National High School
ELEMENTARY 2005– 2011

Sto Niño Elementary School

❖ Best Employee of the year 2022 in Jollibee San Mateo
❖ Studied at Ateneo University for 5 years in the course of Pastry arts
❖ Compete at Cake Fiesta Manila
❖ Won in Bakery Fair as 3rd place
❖ Top 9 student of the course Pastry Arts in Ateneo
❖ Awarded as the "Best Chocolate Display" in Cake Fiesta Manila
25
DOMINGO NYMPHA MOBLES
#14 Balubad Settlement blk 3 Nangka Marikina City
Mobile Number: (+63)9506939860
Email Address: nymphadomingo225@gmail.com

Birthday : July 12, 1998 Father’s name : Domingo Ronald
Birth Place : Marikina city Mother’s name : Mobles Monalisa
Religion : Catholic Provincial Address: Isabella City
June (2022) - February (2023) Bakery Pastry

August (2021) – January (2022) Food Creamy Restaurant

Baker Pastry Chef
Quezon City
Skills Summary
❖ 2 years of experience in the field of Pastry and cookies
❖ Capable of handling and preparing a variety of baked commodities
❖ Competent in handling various goods and services associated with pastry
making
❖ Skilled in handling international customer service by satisfying their
requirement
❖ Qualified and extremely creative and professional in designing the baked goods
❖ Exceptional presentation skills, and hygiene during preparation of cakes and
pastries
26

Pamantasan ng lungsod ng marikina
COURSE: BSBA in Humanities Resources
Management


Nangka High School (NHS)
Marikina city

Nangka Elementary School
Marikina city

❖ Honored for preparing 2 varieties of pastries for international events and
function
❖ Time-honored awards for handling several supplies for pastry making
❖ Rewarded for skillfully handling and training the junior chefs, supervising the
preparation section, etc., at the workplace in Rainbow Pastry House
27
JAMIELYN N. CAYME
#33rd avenue block 21 lot 13 phase 1 Balubad Settlement,
Nangka, Marikina City
Email Address: jamielyncayme02@gmail.com

Birthday : June 30, 1998 Father’s name : Ernesto Cayme Jr.
Birth Place : Marikina city Mother’s name : Marlyn Negru
Religion : Christian Provincial Address:
June (2022) - February (2023) BAKERY PASTRY

August (2021) – January (2022) Food Creamy Restaurant

Baker Pastry Chef
QUEZON CITY
Skills Summary
❖ Fast Food Preparation
❖ Strong Personal Ethics
❖ Highly Developed Culinary Expertise
❖ Attention to detail
❖ Adaptability
28

COURSE: Hotel Restaurant Management


Nangka High School (NHS)
Marikina city

Nangka Elementary School
Marikina city
❖ Outstanding Chef/ Pastry Chef

❖ Certificate of Recognition for Customer Service Award
❖ Certificate of Recognition for The Employee of the Month
❖ Certificate of Recognition for Stand out Performer
❖ Bake off Winner Certificate
29
MARIAN ANGELA E. DACUYA
#blk6 lot 7 Diaz Compound Manggahan Montalban Rodriguez
Rizal
Email Address: Mariandacuya@gmail.com

Birthday : August 15, 1998 Father’s name : Marlon Dacuya
Birth Place : Montalban, Rizal Mother’s name : Angelita Dacuya
Religion : Catholic Provincial Address: Rodriguez Rizal
August (2021) – January (2023) Conti's Take Out Nook - Royale Place
Commonwealth
Baker Pastry Chef
Quezon City, Metro Manila
Skills Summary
❖ Creativity
❖ Patience
❖ Problem-solving skills
❖ Work ethic
❖ Composure under pressure
30

COURSE: BS in Hospitality Management (BSHM)


San Jose National High School

San Jose Elementary School
❖ Certificate of Recognition for Participating in the Book Cake Activity

❖ Professional Diploma in International Pastry and Bakery Arts
❖ NCII Certificate in Culinary Arts
❖ Best Performance of the year 2021
31
HAROLD A. URBIEN
#31B Mariano St Sta ana San Mateo Rizal
Email Address: haroldaquino026@gmail.com

Birthday : November 26, 1997 Father’s name : Randy Urbien
Birth Place : Kalayaan Zone 6 Mother’s name : Iloisa Urbien
Religion : Catholic Provincial Address: Bayambang Pangasinan
August (2022) - February (2023) Chipotle Mexican Grill

Crew Member
Metro Manila, Philippines
November (2020) – April (2022) Culver’s

Crew member
Tondo Manila, Philippines
Skills Summary
❖ Excellent customer service

❖ Multitasking
❖ Strong communication skills
❖ Cash register operation
❖ Food and beverage pairing
❖ Flexibility
32

Pamantasan ng Lungsod Ng Marikina


Ampid National High School

Justice Vicente Santiago Elementary
School
❖ Certificate of the most productive employee for 2022

❖ Certificate of Outstanding Performance for 2021
❖ Certificate of Recognition for Customer Service Award
33
JAMES CEDRICK T. SANTOS
#20 Riyal St Phase 2-B Bankers Village Guitnang Bayan 1, San
Mateo Rizal
Email Address: james.santos@nsdgainc.edu.ph

Birthday : July 2, 1997 Father’s name : Leo M. Santos
Birth Place : Marikina City Mother’s name : Evelyn T. Santos
Religion : Roman Catholic Provincial Address: Cavite
December (2021) – January (2023) The Aristocrat

Executive Chef
Metro Manila, Philippines
July (2020) – February (2021) Movie Stars Café

Cook
Quezon City, Philippines
Skills Summary
❖ Excellent organizational skills

❖ Ability to work under pressure
❖ Problem-solving skills
❖ 4 years of experience in food industry
❖ Capable of creating unique food
❖ Experienced in managing customer service and addressing their needs.
❖ Outstanding hygienic capabilities at work
34

(PUP) Sta. Mesa, Manila


San Mateo National High School
(SMNHS), San Mateo Rizal

Guitnang Bayan Elementary School,
San Mateo Rizal

❖ Awarded/Received "Excellent Plating Award" for crafting an aesthetically
pleasing dish.
❖ Rising Star Executive Chef of the Year Award
❖ The New Ideas Award
❖ Recognized As Young Talents of the Year
❖ Given the best in originality award for food preparation in a creative and
delicious manner.
35
ALEXIS J. ALCANTARA
#20 St. Peter St. Graceland Subdivision San Mateo Rizal
Email Address: lexisalcantara006@gmail.com

Birthday : April 6, 1997 Father’s name : Francis Edwin Alcantara
Birth Place : Marikina City Mother’s name : Rebecca Alcantara
Religion : Roman Catholic Provincial Address: Marinduque
July (2020) – January (2023) Vieux Chalet

Cook
456 Taktak Rd, Antipolo, 1870 Rizal
Skills Summary
❖ Inquisitive Skills
❖ Able to work under pressure
❖ 3 years of experience in food industry
❖ Capable of creating unique food
❖ Thinking Skills
❖ Outstanding hygienic capabilities at work
36

Lyceum of the Philippines University
(LPU) Manila


Christian Care Academy (CCA), San
Mateo Rizal

Christian Care Academy (CCA), San
Mateo Rizal

❖ Rising Star Chef of the Year
❖ Outstanding Pastry Chef
❖ The New Ideas Award
❖ Recognized As Young Talents of the Year
❖ Lifetime Achievement Awards
37
38

Revised BusinessPlan

Uploaded by

Copyright:

Available Formats

Revised BusinessPlan

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Revised BusinessPlan

Uploaded by

Copyright:

Available Formats

Crèmerie Dulce

J.P Rizal Street 1808 Nangka, Marikina,

Nuestra Señora De Guia Academy of Marikina

14 Washington St., Greenland Subd., Nangka, Marikina City

• To stabilize business operations during the first three months

1. Executive Summary ……………………………………………..…………1

1.2 The Company

1.3 Product and Services

1.5 Financial Considerations

1.7 Keys to Success for Cremérie Dulce will include:

3 . Description of the Product or Services

3.1 Main Product

Macaroon Mango Graham

4.1 Market Definition

4.1.1 Market Trends

4.1.2 Our Target Market

4.2 Determination of the Market Share

Number of Prospects in the target market 200 individuals

4.3 Positioning Strategy

4.3. 2 Positioning Message

4.4 Pricing Strategy

Macaroons mango graham (1 dozen per package)

50 kg of powdered sugar Php 6,000.00

The total cost of materials

Cost of materials Quantity of 200 percentages

Cost of materials 30,200

Percentage * Each cost Desire profit Sale price

Macaroon mango graham (1package) ……………………………………..……469

4.6 Promotional Strategy

Social media / Online advertising P15,500.00

Total Budget: P45,500.00

First Year’s Media Schedule

Promotion and Initial Date End Date Duration

Grand Opening 05/07/2023 05/07/2023 1 Day

4.7 SWOT Analysis

5.1 Competitive Advantage

7 . Brief Financial Data

⚫ Following the guidelines for good sales practice

12. Supporting Documents

Age : 25y/o Civil Status : Single

WORK RELATED EXPERIENCE

May(2020) - December(2022) J’s Cafe

❖ Problem - Solving skills

❖ With pleasing Personality

❖ Decision making Skills

TERTIARY 2016 – 2018

SENIOR HIGH 2014 – 2016

JUNIOR HIGH 2010-2014

ELEMENTARY 2004 – 2010

Achievements and Awards:

❖ One of the best young entrepreneurs of the year

❖ Best beverages instructor

❖ Invited as a school judged for food tasting and beverage designing

Age : 24y/o Civil Status : Single

WORK RELATED EXPERIENCE

November (2020) - February(2022) Nestlé

May (2018) - March(2020) Goldilocks

❖ Excellent Communication Skills

TERTIARY 2017 – 2019