Chapter II

GENERAL COMPANY DESCRIPTION

This chapter will discuss the general company description and the

organization's vision, mission, goals, and objectives. It also outlines the business

philosophy and ownership structure.

Squash Stick aims to satisfy customers craving comfort food. The business is

located at Maniki, Kapalong, Davao del Norte. Squash Stick is a nutritious product

that offers pleasure to health-conscious consumers and provides a unique taste that

would fulfill their expectations and needs. Every choice and decision a business

makes will be guided by its vision, mission, goals, and objectives.

Vision

Squash Stick will be recognized as the best squash product locally, satisfying

the people's taste and making our product a great impact on the customers. Give an

ideal environment for people while enjoying our product.

Mission

Squash Stick will inspire and drive customers to have a squash experience by

providing specific, valuable benefits, high-quality goods, and information. To

invigorate our consumers by offering nutritious products, we endeavor to deliver the

greatest possible service.

Goals

The Squash Stick is offering and introducing a new healthy product in the

locality where it utilizes nutritious ingredients. Moreover, it maintains and expands its

existing customer base by providing excellent service, and quality products and

becoming the highest quality Squash Stick producer in the locality.

Objectives

• To offer consumers a high-quality, healthful product at an affordable price.

• To keep the company financially healthy.

• To increase sales by 5% annually.

• To increase the capital investment after 5 years.

Business Philosophy

Squash Stick assures of satisfying our customers' preferences with flavors

they will enjoy and it will be produced deliciously with high-quality ingredients. The

Squash Stick aims to provide an environment that promotes a healthy lifestyle. The

business will provide a nutritious, high-quality, and affordable snack.

Legal Form of Ownership

The Squash Stick is a sole proprietorship, meaning it can only be owned and

operated by one individual. The sole proprietorship is the simplest form of business

to establish and has full control where the owner has entire control over the

business's operations, decision-making, and direction. However, this type of

business ownership is less time-consuming and easier to manage.

 Chapter III

PRODUCTS AND SERVICES

This chapter will discuss the products and services offered by the business. It

also contains a competitive advantage of the business wherein it shows the

uniqueness of the product from competitors. Furthermore, the pricing structure for

each product it shows how much each product costs and its selling price.

Description of the Products and Services

Squash Stick is a delicious stick of enriched fried dough that is made up of

squash with 2 different flavors, cheese and chocolate. It is crispy on the outside and

a sweetness overloaded filling inside. The product has a unique flavor that will fulfill

the customer's taste preferences. Hence, the product offers and promotes healthful

and one-of-a-kind food products for customers may enjoy and share.

Competitive Advantage

The competitive advantage of the business is aside from offering customers

mouthwatering products at a reasonable price, the business is confident that the

product is both healthy and unique. It is unique in the sense that the business will

have its own set of components. This means that each taste of the product will have

a unique recipe.
Pricing Structure

The table below shows the pricing structure of Squash Stick where there is a

mark-up pricing to cover the cost and generate profit. The business uses cost-plus

pricing, in which the cost of marking the products is marked up by 80%. Through this

pricing method, the business could assume that the pricing structure is competitive in

the target market

Table 1. Pricing Structure

Squash Stick n’ Dip Product Cost Mark-up (80%) Selling Price

Chocolate P 21.16.00 P 17 P 38

Cheese P 21.26.00 P 17 P 38
 Chapter IV

MARKETING PLAN

This chapter will discuss the market research of the business through

conducting a survey for its respondents. It shows the market demand, monthly

income and allowance of the respondents, flavors that customers wanted to buy

and frequency of buying the products. Also, it discusses the target market, SWOT

analysis, promotion, strategy, distribution channel and its sales forecast for the five

(5) years of operation.

Market Research

The study was conducted through face-to-face survey from the people

residing at Barangay Maniki, Kapalong, Davao del Norte. The proponents used

survey questionnaires to gather data from the target market of the business. The

result of the survey indicates that the target will buy the products offered by the

business. Moreover, the proponents conducted the said survey with their 150

respondents who lived in Maniki, Kapalong, Davao del Norte where the business

physical store is located. The survey yielded a positive outcome, in which 94% of

the total respondents are willing to buy the products since it is unique and

affordable.
 Squash Stick

6%

94%

YES NO

Figure 1. Market Demand

Figure 1 shows based on the survey, 94% of the total respondents will buy

the products while the 6% prefer not to buy. A high portion indicates that many

people will purchase the product, which is a good opportunity to operate the

business. As a result, customers will tend to buy Squash Stick.

 Figure 2 shows that based on the survey, from 94% of the total respondents

who opted to buy the products, 63% are students, 15% are self-employed, 10% are

government employees, 5% are private employees and 7% are others.

Figure 3. Students Monthly Allowance of Potential Customer

Figure 3 shows that based on the survey, from 94% of the total

respondents, 37% have a monthly allowance of 100 above but not more than 200,

22% have a monthly allowance of 250 above but not more than 500, 35% have a

monthly allowance of 600 above but not more than 1,000, and 6% are others.

Based on the data, the target customer has a capacity to avail the products.
 Figure 4. Monthly Income of Potential

Figure 4 shows that based on the survey, from 94% of the total respondents,

34% have a monthly income of 5,000 and below, 34% have a monthly income of

5,001 above but not more than 10,000, 23% of 10,001 above but not more than

15,000, and 13% are others. Based on the data, the target customer has a capacity

to avail the products.

Flavors of Squash Stick

42%

58%

Cheese Chocolate

Figure 5. Flavor Wanted to Buy

 Figure 5 shows that based on the survey, 58% opted to have cheese flavor,

42% prefer to have chocolate flavor. As the result, there are 2 flavors that the

customers are willing to add in Squash Stick. The survey helped the business

determine what flavors customers exactly wanted on the product. The proponents will

be then sure that the flavors produced can be sold.

Willing to Spend the Product

7%
15%

78%

30 pesos for 5 pieces per pack 45 pesos for 8 pieces per pack
55 pesos for 12 pieces per pack

Figure 6. Willing to Spend the Product

Figure 6 shows the total percentage of the target market how much they are

willing to spend on the product. From 94% of the total respondents, 78% prefer to

spend 30 pesos for 5 pieces per pack, 15% prefer to spend 45 pesos for 8 pieces

per pack, and 7% prefer to spend 55 pesos for 12 pieces per pack. The survey

helped the business determined how many pieces that customers wanted to

spend.
 Figure 7. Frequency of Buying the Product

Figure 7 shows the total percentage of the target market in terms of their

frequency of buying the products. Out of 94% who are willing to buy Squash Stick,

24% are willing to buy every day, 41% are willing to buy once a week, 27% are

willing to buy 2-3 times a week, 6% are willing to buy once a month, and 2% are

others. It shows that data presented above will help the business to estimate how

many products to prepare within a day or a month in order to avoid shortage or

exceed of supply.
 Table 2. Historical Demand

YEAR NO. OF PERCENT OF NO. OF

STUDENTS STUDENTS THAT STUDENTS THAT

DINE OUT DINE OUT

S.Y 2018-2019 4,213 75% 3,160

S.Y 2019-2020 5,139 75% 3,854

Source: KCAST Registrar, 2023

Table 3. Projected Demand

YEAR NO. OF PERCENT OF NO. OF

STUDENTS STUDENTS THAT STUDENTS THAT

DINE OUT DINE OUT

S.Y 2020-2021 6,152 75% 4,614

S.Y 2021-2022 7,940 75% 5,955

S.Y 2022-23 10, 592 75% 7,944

The business had identified its direct competitors and establish the historical

and projected supply of the products. Table 4 and 5 present the historical and

projected supply of products to meet the customer’s demand.

 Table 4. Historical Supply

Expected No. of
Seating Seat Customers/day
No. Competitors Capacity Productivity

1 Noyen’s Bakeshop 12 10 120

2 Manolette Bakeshop 8 6 48

3 Ghie Bakeshop 8 6 48

4 Double Dutch 10 12 120

5 Julie’s Bakeshop 8 7 56

TOTAL 46 392

No. Competitors Seating Seat Expected No. of

Capacity Productivity Customers/day

1 Squash Stick 16 14 224

1 Double Dutch 10 12 120

2 Manolette 8 6 48

3 Julie’ Bakeshop 8 7 56

4 Noyen’s Bakeshop 12 10 120

5 Ghie Bakeshop 8 6 48

6 Zyrian’s Pizza 5 4 20

TOTAL 67 636

Table 5. Projected Supply

Market Share

COMPETITORS SALES MARKET SHARE

NOYEN’S BAKESHOP 600,000.00 32.5%

JULIE’SBAKESHOP 180,000.00 9.7%

GHIE BAKESHOP 165,000.00 9%%

MANOLETTE 240,000.00 13%

DOUBLE DUTCH 540,000.00 29.3%

ZYRIAN’S PIZZA 120,000.00 6.5%

TOTAL PROJECTED INDUSTRIAL SALES 1,845,000.00 100.00%

Table 6. Market Share

Product and Services

Squash Stick is a business that will produce a unique and affordable snack.

Squash is the main ingredient to be used in Squash Stick, which indicates that the

raw materials itself is from vegetables. Squash is an important role in reducing

oxidative stress and may help with cancer prevention. The vitamin C and beta-

carotene found in squash may help to slow progression of muscular degeneration

and reduce the chances of related vision loss. With these, the customers will tend to

buy, especially those health-conscious persons who can avail the product.

Customers

Squash stick will continue to focus on providing customer needs and

 offering unique products at reasonable price. The residents of Maniki, Kapalong

will be the prospective target market of the business. It includes students, self-

employed, private employees, government employees and other people with

different occupations.

SWOT Analysis

SWOT Analysis measures the internal and external factors of the business.

The strength, weaknesses, opportunity, and threat can be identify using SWOT

Analysis. Internal factors such as strengths and weaknesses allow the business to

determine how the efficiency of the operations can be enhanced or maximized.

External factors, such as threats and opportunities, would help the business

recognize the advantages and disadvantages that will become a challenge to current

rivals in the market. Below are the detailed internal and external factors of Squash

Stick business.

Table 7. SWOT Analysis

5P’s Strengths Weaknesses Opportunities Threats

Budget - The price of the Demand of Fluctuation in

Friendly product changes Squash Stick is the price of raw
Price depending on the increasing. ingredients.
number of
demands of the
customers.

A limited range of Continues Competitors can

flavors available. Innovation. offer a similar
Product Nutritious Customers' product.
preference of
flavor.
Promotion Social Media Limited for Word of the Negative
Platform Promotion Mouth Feedbacks
Hardworking Absenteeism The addition of Employees turn
and service- a new employee over due to
People oriented. other job
opportunities.
Direct Indirect customer Providing Transportation
distribution to products in increase
Place customers nearby
Municipalities.
Competitive Advantage

The competitive advantage of the business is aside from offering customers

mouthwatering products at a reasonable price, the business is confident that the

product is both healthy and unique. It is unique in the sense that the business will

have its own set of components. This means that each taste of the product will have

a unique recipe.

Niche

The intended clientele for Squash Stick encompasses students, young

professionals, and individuals seeking delectable flavor options. The particular

business model holds potential for thriving in the Municipality of Kapalong, as it

introduces products that hold widespread appeal among consumers. The company’s

focus aligns with the target markets situated in Maniki, Kapalong, Davao del Norte,

where the business is situated.

Strategy

The Squash Stick business will establish a presence on various social media

platforms such as Instagram and Facebook to showcase its visually captivating

Squash Stick creations. It will share high-quality photos and videos, encouraging

customers to employ hashtags when sharing their experiences. The business is

committed to maintaining active engagement on social media, promptly addressing

comments and reviews from customers.

Promotion

The Squash Stick business will leverage diverse social media platforms,

including Instagram and Facebook to showcase visually captivating creations of

Squash Stick. Consistent posting of high-quality photos and videos will be a

cornerstone of our approach, aiming to captivate potential buyers. This

engagement strategy will also encourage the use of relevant hashtags for sharing

product experiences. Active customer interaction on social media will remain a

priority, with swift responses to comments and reviews.

Promotional Budget

Given that the business is new, it is crucial to advertise the product or

service it offers, as well as the business’s name. It is also important to know how

to do promotional budgeting to showcase and promote the business. During the

opening day, the business will offer free taste of Squash Stick to the first (50)

buyers. To achieve the objective of creating a sizable market presence in the

barangay of Maniki, the promotional budget and marketing will be carried out for

five (5) years. The budget is decreasing as the years passed by it is because the

business will only have flyers, tarpaulins and promotions and discounts during the

3 years of operation. There is no signage included since in that year the business

well known in the market.

Table 8. Promotional Budget

Particulars Amount
Signage 4,000.00
Internet usage 2,000.00
Tarpaulin (3x4) 1,750.00
Free Taste 2,250.00
Total 10,000.00
Distribution Channel

The company will use direct marketing, in which business transactions take

place within the company and are directed to customers. The company will

communicate directly with customers, resulting in a positive relationship between

the company and its customers.

Squash Stick Customers

Figure 6. Distribution Channel

Location

The Squash Stick proposed business location is at Quezon Street. Maniki,

Kapalong, Davao del Norte. The business chose this location since it is easily

accessible to the customers and the production area is good. Aside from that, the

business is located between the Maryknoll High School of Maniki and Saint Jude

Academy of Mindanao Foundation, Kapalong. In addition, the space is enough to

operate the production process and display the product in the store.
 Figure 7. Location Map

Floor Plan
 Figure 8. Floor Plan

Sale Forecast
The projected sales of the business will be based on the demand of the

products. The business will come up with P2,655,744 sales for 1 year based on the

market demand with 5% increase per year. It has P2,788,531.20 for its 2nd year,

P2,927,957.76 for its 3rd year, P3,074,355.65 for its 4th year and P3,228,073.43 for

the 5th year of operation.

Table 9. Sales Forecast

Year 1 Year 2 Year 3 Year 4 Year 5

Sales 2,655,744 2,788,531.20 2,927,957.76 3,074,355.65 3,228,073.43

Chapter V
 OPERATIONAL PLAN

The business will be located in Maniki, Kapalong, Davao del Norte, and will

open from 9:30 a.m. to 5:30 p.m., Monday to Saturday. The business will ensure that

the product is of high quality. Also, each employee will be allocated a specific task

and will be monitored on a daily basis to ensure high-quality performance. This

chapter outlines how the business will run the operation on a daily basis.

Production Process

Figure 9. Production Process Flow Chart

Legal Environment
 Squash Stick shall operate according the government regulations and

requirements. The Squash Stick name needs to be officially registered by the

Security Exchange Commission. Furthermore, the business must complete all the

relevant procedures, including Barangay Clearance and business permits from the

Mayor’s office, in addition to registering and acquiring certifications from the Bureau

of Internal Revenue (BIR) and the Securities and Exchange Commission (SEC)

certification. In order to verify that the product is safe to consume, the business will

also get a certificate of food registration from the Food and Drug Administration

(FDA). As well as the labelling, packaging bacterial testing, and good sanitary

production of the business. The Business will follow the rules and regulations.

Table 10. Legal Environment

Barangay Clearance A certification stating that the business conforms with

the barangay regulation in the area where it
operates.
Mayor’s Business Permit The business shall meet the two requirements: a
barangay clearance and business permit form the
mayor’s office.
Health Sanitation and The business will meet the requirements to be
Bureau of Fire Protection certified by the Bureau of Fire Protection and Health
Permit Sanitation.
BIR Certificate of After registering, the company will obtain certificates
Registration from Bureau of Internal Revenue (BIR) in order to
meet tax obligation.
Department of Trade and A business name shall be registered to DTI in order
Industry (DTI) to acquire a Certificate of Registration.
Secure Certificate of The safety of ingredients added to food is governed
Product Registration in by FDA. It also controls how the majority of food is
Food in Drug prepared, packaged and labeled. The business will
Administration (FDA) use the proper packaging and labelling as required to
guarantee legibility.
Personnel

Human resources are the most important aspect since they have the power to

either grow or destroy a business, regardless of how much initial capital is

committed. Finding skilled and experienced personnel is thus vital, and they

anticipate that they will require them when they hire people to assist them in

managing the business. The business is a sole proprietorship, however, it needs

more human power to contribute its skills and do the day-to-day operations, there will

be one (1) manager, one (2) cook, one (1) cashier, and one (1) driver. The business

operates from 9:30 am until 5:30 pm every Monday to Saturday. At the end of the

year, the business will hire a bookkeeper to evaluate the business operation

throughout the year.

Inventory

The business will only keep an inventory of its remaining stock and buy

products three times a week from the suppliers. The business requires a First in and

First Out (FIFO) inventory system, in which the first-purchased or first-obtained raw

materials are used up first. Additionally, due to the perishable nature of ingredients

and the need to preserve their high quality, the business will only purchase a certain

amount to keep them fresh.

Suppliers

The business has suppliers of each of the components needed to create

products and continue supplying the needs of the business. Therefore, the business

will find a supplier that can sustain the day-to-day operation of the business locally.
 Table 11. Suppliers

Suppliers Item Supplied Stall # Address Contact #

Name

Arlyn Daque
Melagros Squash New, Santiago,
Santiago Asuncion Davao
del Norte

Sayre Store Packaging Maniki, Kapalong,

Davao del Norte

SKL Mabuhay All Purpose Flour

Oil
White Sugar Maniki, Kapalong,
Margarine Davao del Norte
Cheese
Cocoa powder
Baking powder
Cornstarch
 Chapter VI

MANAGEMENT AND ORGANIZATION

Organizational Structure

A sole proprietorship is a business structure controlled by one person who

has complete control and power over the business as a whole. The owner/manager

is in charge of the entire management of business activities, including purchasing.

The manager is responsible for managing the organizational structure and strategy of

the business, as well as interacting with the bookkeeper, cook, and store attendant.

With this, the business engages in entertaining and satisfying customers.

The Squash Stick is a sole proprietorship owned by only one person. To accomplish

operational administration, the owner needs to hire qualified personnel, such as 2

Cook, 1 Cashier, and 1 Driver. The Bookkeeper is not fully integrated into the

organization. However, having a bookkeeper is essential for the business since it will

give professional help. Furthermore, the following represents the general

organizational structure of the business including various specific positions or

responsibilities that are required for the business's success.

Owner/Manager

_________
Bookkeeper

Cashier Cook Driver

 Figure 10. Organizational Structure of Squash Stick

Job Description and Qualifications

Table 12. Job Qualifications and Descriptions

Job Job Specification Job Qualification

Description

Manager  Prepares all required  At least graduate of any

paperwork, including forms, course.

reports, and schedules in an  Strong leadership quality

organized and timely manner. and cooperation.

 Ensures that all food and  Must be able to

products are consistently demonstrate the capacity

prepared and served. to work under pressure

 Ensures that all consumers while still giving

feel welcome and give outstanding service.

attentive, friendly, and  Manage and ensure proper

courteous service at all times. operation of business.

 Become responsible for  Proficient in problem-

training new employees and solving.

maintain a professional  Excellent communication

attitude. skills

 Enforces safety standards and

monitor equipment.

 Must be able to motivate

people to work a hard job.

Bookkeeper  Monitors financial transactions  College graduate

and reports.  At least 2 years of

  Tracks and manages financial experience in bookkeeping

data.  Able to prepare, review,

 Processes accounts and and understand a financial

reports. statement.

Cook  Responsible for safe  At least a college graduate

production operation and care of any course.

of food service equipment.  Ability to handle work fast.

 Fast and efficient in cooking  Has experience in

and have experience in preparing food packed with

packing the product. portion sizes and cooking.

Cashier  Handles consumer  At least a senior high

 Excellent communication skills school graduate.

and interpersonal with  With or without experience.

consumers.  Have strong consumer

 Provides answers to question service and ability to deal

from consumers about the with consumers.

health benefit information of  Pleasing personality.

food to consumers.  Communication skills

 Sets up the products

displayed.

 Answers consumer inquiries

and receives payment.

 Tracks cash transactions.

 Acts as a store attendant.

Driver  Deliver goods to customer  At least high school

and receive payment upon degree.

delivery.  A valid professional

  Collect money from driver's license.

customers, make change  Proved a previous

and record transactions on work experience as a

customer receipts. delivery driver.

 Record sales or delivery  Excellent at receiving

information on daily sales payment after the

or delivery record product is delivered.

Professional and Advisory Support

In business, developing relationships with outside parties is the first step in gaining

trust and receiving useful advice and services for the business. Therefore, it is

necessary to obtain professional advice in order to maintain the brand and guarantee

that the products stand out in the marketplace by utilizing knowledge in safety,

sustainability, and regulatory challenges. The business may encounter incidents that

affect its operations. With this, the business will hire a bookkeeper to keep track of

and review financial transactions in order to ensure the business's financial report

can be evaluated and can give better decisions for the benefit of the business.

Furthermore, seek advice from a food consultant to assess the product as well as the

safety and security of the food and gain ideas to ensure consistency in providing a

healthy product to the consumer. The moral support and shared expertise in a

particular industry will be utilized as a great advantage to expand and compete in the

market with the support of mentors or someone who has experience with start-up

ventures.

Chapter VII

Financial Plan
 Financial planning is the most essential part of the business operation as it

controls and monitors the inflows and outflows of cash to determine the expenses

and expenditures allocated for the business and manages the income and

investments. It guided the business in the day-to-day operation and decision-making.

The amount needed for the Squash Stick to start up a business is P265,000.00. The

money is then allocated for the first month of the business expenses and costs.

Particulars Amount

Furniture and Fixture 16,000.00

Cooking Equipment 28,000.00

Delivery Equipment (Motorcycle) 79,000.00

Rent (2 months) 10,000.00

Store Renovation 10,000.00

Promotional Expense 7,750.00

Free Taste of the Product (Store Opening) 2,250.00

Supplies Expenses 21,710.00

Permits and Licenses 20,000.00

Merchandise 51,000.00

Reserve Fund 19,290.00

Total Start-Up Cost and Capitalization 265,000

Start-Up Capitalization

Table 13. Start-Up Cost and Capitalization

Important Assumption

• Sales Forecast will have increased by 5% annually. (Appendix 4)

 • Cost of Sales will have increased by 5% annually. (Appendix 5)

• Depreciation Expense is computed using straight line method.

• Rent Expense will increase by 2% each year. (Appendix 3D)

• Utilities Expense assumes to increase by 2% annually. (Appendix 3E)

• Repairs and Maintenance will increase by 2% each year. (Appendix 3F)

• Store renovation will have a fix amount. (Appendix 3G)

• Promotional Expense will remain constant on the first two years of

operation and will have an additional allocation of 2,000.00 on its 3rd year

and 3,000.00 additional budget for the next two years (Appendix 3H)

• Transportation Expense will be 2% increase per year of business

operation. (Appendix 3I)

• Professional Fees will increase by 2% annually. (Appendix 3J)

• Kitchen Supplies Expense will increase by 2% per annum. (Appendix 3K)

• Kitchen Tools Expense will increase by 2% per annum. (Appendix 3L)

• Permits and Licenses will be 2% of increase per year of business

operation. (Appendix 3M)

• Salaries and Wages will increase by 2% per year (Appendix 3N)

• SSS, PhilHealth and HDMF contribution will increase 2% per year

(Appendix 3O)

• Withdrawals of partners will be 10% from the net income per year.

Source of Fund

A proprietor will have a capitalization worth of Php 265,000 to start the

operation. The capital will be used to sustain the business transaction and

other obligations in the start-up stage of the operation.

Projected Five Year of Balance Sheet

 The balance sheet statement demonstrates that total assets, liabilities,

and owner's equity are increasing each year for the next five years. It demonstrates

that the company is financially healthy.

Projected Five Year of Income Statement

 The projected statement of income statement depicts the business's

financial success and the amount of money earned over the next five years. This

graph represents the business's earnings and growth during the course of its four

years of operation. This means that the business functions smoothly while it is able to

do business.

Projected Five-Year Statement of Changes in Owner’s Equity

 The Statement of Changes in Owner's Equity illustrates how much

cash a business would have if all of its assets were liquidated and all of its debts

were paid off. Because the business's owner's equity is improving every year, the

business has a solid reputation to be evaluated if it needs to borrow more money for

business operations.

Projected Five Year Cash Flow

 The projected five-year cash flow statement indicates how the company's

money is spent. It refers to the flow of money into and out of a business. The

projected five-year cash flow shows that the company has enough cash and is

improving each year. It denotes that the business is managed well and has a healthy

financial situation.
 Projected Five Year Financial Ratios

Financial ratios are important aspects of showing business

performance. The business financial ratios are calculated from the business financial

statements of Squash Stick.

 APPENDICES

Appendix 1

BUSINESS LOGO

Appendix 2

BUSINESS TARPAULIN
 Appendix 3

PROJECTED OPERATING EXPENSE

A. Furniture and Fixture

Items Quantity Cost Total

Tables 4 1,000.00 4,000.00

Chairs 20 450.00 9,000.00

Wall Fan 2 1,500.00 3,000.00

TOTAL 16,000.00

B. Cooking Equipment

Items Quantity Cost Total

Refrigerator 1 25,000.00 25,000.00

Stand Mixer 1 3,000.00 3,000.00

TOTAL 28,000.00

C. Delivery Equipment

Items Quantity Cost Total

Motorcycle 1 79,000.00 79,000.00

TOTAL 79,000.00

D. Rent Expense

Particular Cost per Month Cost per Year

Rent Expense 10,000.00 120,000.00

E. Utilities Expense

Particular Cost per Month Cost per Year

Electricity Bill 2,000.00 24,000.00

Water Bill 1,000.00 12.000.00

TOTAL 36,000.00

F. Repairs and Maintenance

Particular Cost per Month Amount

Repair and Maintenance 10,000.00 10,000.00

G. Store Renovation Expenses

Particular Cost per Month Amount

Store Renovation 10,000.00 10,000.00

H. Promotional Expense

Particular Amount

Tarpaulin (3x4) 1,750.00

Signage 4,000.00

Internet 2,000.00

TOTAL 7,750.00
I. Transportation Expense

Particular Cost per Month Amount

Transportation Expense 5,000.00 5,000.00

J. Professional Fees

Particular Cost per Month Amount

Bookkeeper 15,000.00 15,000.00

K. Kitchen supplies

Particular Quantity Amount Total

Trash Bin 2 pcs. 80 160

3 packs
Trash Bag 180 540
(100 pcs/pack)

Water (Refill) 144 pcs. 20 2,880

2 packs
Ballpen 210 420
(100pcs/pack)

Calculator 2 150 300

6
Disposable Mask 30 180
(50pcs/pack)

Hand Sanitizer 5 gallons 130 650

3
Hairnet 75 225
(50 pcs/pack)
 Apron 10 35 350

Dishwashing Liquid 3 gallons 90 270

Total 4,780

L. Kitchen Tools

Items Quantity Price Total

Gas (Refill) 12 1,100.00 13,200.00

Stove 1 1,500.00 1,500.00

Big Pan 2 325.00 650.00

Sharp Knife 2 150.00 300.00

Chopping Board 2 50.00 100.00

Ladle 2 50.00 100.00

Measuring Cups 2 95.00 190.00

Measuring Spoon 2 65.00 130.00

Stainless Strainer 2 120.00 240.00

Stainless Kitchen
4 130.00 520.00
Bowl

Total P16,930.00

M. Permits and Licenses

Particular Fees Amount

 BIR 540 540,00.00

SEC 6,750 6,750.00

FDA 1,010 1,010.00

Renewal of Business Permit 10,000 10,000.00

(every year)

TOTAL 18,300.000

N. Salaries and Wages

Particular Cost per Month Cost per Year

Manager 13,000.00 156,00.00

Cashier 11,128.00 133,536.00

Cook (2) 22,256.00 267,072.00

Purchaser/Driver 11,128.00 133,536.00

TOTAL 690,144.00

O. SSS, PhilHealth and HDMF

Particulars SSS PhilHealth HDMF Amount

Manager 140.40 200.00 100.00 440.40

Cashier 120.18 200.00 100.00 420.18

Cook (2) 240.36 200.00 100.00 540.36

Purchase/Driver 120.18 200.00 100.00 420.18

Total 1,821.12
 Appendix 4

Sales Forecast

Appendix 5

SALES SELLING SALES/

VOLUME PRICE
PARTICULARS MONTH YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
/MONTH

SQUASH
STICK 3,378 P21.26 71,816.29 861,795.36 904,885.12 905,337.56 950,604.43 998,134.65
(CHEESE)
SQUASH
STICK 2,446 P21.16 51,757.36 621,088.32 652,142.74 684,749.88 718,987.37 754,936.74
(CHOCOLAT
E)

TOTAL SALES 1,482,883.68 1,557,027.86 1,590,087.44 1,669,591.80 1,753,071.39

Cost of Sales

SALES SELLING SALES/

VOLUME PRICE
PARTICULARS MONTH YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
/MONTH

SQUASH
STICK 3,378 P38.00 P128,364.00 P1,540,368.00 P1,617,386.40 P1,698,255.72 P1,783,168.51 P1,872,326.93
(CHEESE)
SQUASH
STICK 2,446 P38.00 P92,948.00 P1,115,376.00 P1,171,144.80 P1,229,702.04 P1,291,187.14 P1,355,746.50
(CHOCOLAT
E)

TOTAL SALES P2,655,744.00 P2,788,531.20 P2,927,957.76 P3,074,355.65 P3,228,073.43

 Appendix 6

Financial Ratios

A. Net Profit Ratio

Net Profit Ratio = Net Income

x100

Gross Profit

Year 1 = 232,529.64
X 100
1,172,860.32

= 20%

Year 2 = 270,644.31
X 100
1,231,503.34

= 22%

Year 3 = 332,275.53
X 100
1,337,870.32

= 25%
Year 4 = 365,346.84
X 100
1,404,763.85

= 26%

Year 5 = 402,112.44
X 100
1,475,002.04

= 27%

B. Return on Asset

Return Asset = Net Income

X 100
Total Assets

Year 1 = 232,529.64
X 100
861,932

= 27%
Year 2 = 7270,644.31
X 100
1,058,084.07

= 26%

Year 3 = 332,275.53
X 100
1,311,948.95

= 25%

Year 4 = 365,346.84
X 100
1,594,287.52

= 23%

Year 5 = 402,112.44
X 100
1,910.070.67

= 21%
 A. Payback Period

Cash-flow Cumulative Cash Flow

Year 0 (265,000.00) (265,000.00)

Year 1 232,529.64 (32,470.36)

Year 2 270,644.31 238,173.95

Year 3 332,275.53 570,449.48

Year 4 365,346.84 935,796.32

Year 5 402,112.44 1,337,908.76

Payback Period = 32,470.36

X 12
270,644.31

= 1.43

∴ The company’s payback period is in 1 year and 1 month.

 Appendix 7

COST PER SERVING

SQUASH
STICK
Quantity as a Total Cost Per
Quantity
Purchase fraction Serving
Needed (How
Price (Total (Quantity (Purchased
Ingredients much of each
ingredient needed as a price
ingredients
purchase) fraction multiplied by
the recipe
represented the quantity
calls for)
in decimal needed as a
form) fraction)
CHOCOLATE

Squash P 30.00 100 g 0.1 3

(1kl)
All Purpose P 52 60 g 0.06 3.12
Flour (1kl)
Oil P80.00 20 ml 0.02 1.60
(1kl)
White Sugar P60.00 40 g 0.04 2.4
(1kl)
Margarine P 60.00 10 g 0.01 0.6
(1kl)

Baking 85 3g 0.003 0.25

Powder (500g)

Cornstarch 29.5 10 g 0.01 0.29

(200g)

Cocoa P 138.00 50 g 0.05 6.9

Powder (1kl)

Packaging 300 (50 pcs) 1 pc. 0.01 3

TOTAL P 21.16
 SQUASH
STICK
Quantity as a Total Cost Per
Quantity
Purchase fraction Serving
Needed (How
Price (Total (Quantity (Purchased
Ingredients much of each
ingredient needed as a price
ingredients
purchase) fraction multiplied by
the recipe
represented the quantity
calls for)
in decimal needed as a
form) fraction)
CHEESE

Squash P 30.00 100 g 0.1 3

(1kl)
All Purpose P 52 60 g 0.06 3.12
Flour (1kl)
Oil P80.00 20 ml 0.02 1.60
(1kl)
White Sugar P60.00 40 g 0.04 2.4
(1kl)
Margarine P 60.00 10 g 0.01 0.6
(1kl)

Baking 85 3g 0.003 0.25

Powder (500g)

Cornstarch 29.5 10 g 0.01 0.29

(200g)

Cheese P 140 50 g 0.05 7

(440 g)

Packaging 300 (50 pcs) 1 pc. 0.01 3

TOTAL P 21.26
 Appendix 8

SURVEY QUESTIONNAIRE
Data Privacy Statement. The information you will provide herein shall be used for
the record and communication purposes. Your personal information shall not be
disclosed externally without prior consent, legitimate purpose, or legal justification. All
collected information is accessible only to selected authorized officers, in full
compliance with the provisions of RA 10173, “Data Privacy Act of 2012.”
SQUASH STICK
Name (Optional): ______________________________________
Sex:____________
Age:
15-20
21-25
26-30
31-40
40-50

Occupation:
Student
Self-Employed
Government Employee
Private Employee
Others: ___________

For Students: How much allowance do you have per month?

100 – 200 600 – 1000
250 – 500 Others:

For Employed: How much is your monthly income?

5,000 and Below 10,000 – 15,000
5,001 – 10,000 Others: _______

Direction: Just check your answer to the following questions below.

1. Do you eat Squash?

Yes
No

2. Have you heard about Squash Stick?

Yes
No

3. Have you ever tried Squash Stick?

Yes
No

4. Are you willing to consume products made out of squash?

 Yes
No

5. Are you willing to buy a Squash Stick?

Yes
No

6. What flavor do you want for your Squash Stick?

Chocolate
Cheese

7. How much are you willing to spend on this Squash Stick?

30 pesos for 5 pieces per pack
45 pesos for 8 pieces per pack
55 pesos for 12 pieces per pack
Other: __________

8. How often will you buy this product?

Everyday
Once a week
2-3 times a week
Once a month
Other: __________

9. How many packs of Squash Stick will you buy in every purchase?
1 pack
2 packs
3 packs
4 packs
Others: __________

10. If ever, we will produce and sell Squash Stick in Maniki, would you
prefer to buy the product?
Yes
No

11. Would you recommend “Squash Stick” to your family or friends?

Yes
No

REFERENCES
GovPH. (2023). BIR Registration.

InCorp, P. (2023). SEC Registration in the Philippines.

Yap, E., Ching, M., & Kung, E. (2023). Requirements for FDA Registration in the

Philippines.

CURRICULUM VITAE
 DINA ROSE T. SARDUMA

Prk 1. Poblacion Laak, Davao de Oro

sdinarose@gmail.com

PERSONAL BACKGROUND

Birthday: August 21, 2003

Birthplace: Laak, Davao de Oro

Age: 20

Civil Status: Single

Father’s Name: Ronald F. Sarduma

Mother’s Name: Edendina T. Sarduma

EDUCATIONAL BACKGROUND

Elementary Education: Laak Central Elementary School SPED Center (2014 -

2015)

Secondary Education: Laak National High School (2020 - 2021)

Tertiary Education: Kapalong College of Agriculture, Sciences and

Technology Bachelor of Science in Business Administration Major in Financial
Management
 MELANIE T. LANZAR

Prk 7. New Santiago, Asuncion Davao del Norte

Melanielanzar24@gmail.com

PERSONAL BACKGROUND

Birthday: March 25,2002

Birthplace: New Corella, Davao del Norte

Age: 21

Civil Status: Single

Father’s Name: Bernard A. Lanzar

Mother’s Name: Mary queen T. Lanzar

EDUCATIONAL BACKGROUND

Elementary Education: New Santiago Elementary School (2014 - 2015)

Secondary Education: Baltazar Nicor Valenzuela National High School (2020 -

2021)

Tertiary Education: Kapalong College of Agriculture, Sciences and

Technology Bachelor of Science in Business Administration Major in Financial

Management
 SATIN SHEEN A. ADORADOR

Prk 2, Rizal St., Maniki, Kapalong, Davao del Norte

sheenadorador@gmail.com

PERSONAL BACKGROUND

Birthday: May 23, 2000

Birthplace: Tagum City, Davao del Norte

Age: 23

Civil Status: Married

Father’s Name: Elpidio P. Argente Jr

Mother’s Name: Ma.Gigi M. Argente

EDUCATIONAL BACKGROUND

Elementary Education: Maniki Central Elementary School SPED Center (2012

- 2013)

Secondary Education: Kapalong National High School (2017 - 2018)

Tertiary Education: Kapalong College of Agriculture, Sciences and

Technology Bachelor of Science in Business Administration Major in Financial
Management
 EMIE LYN C. RESPECIA

Prk Bombil, Mamangan, San Isidro, Davao del Norte

emierespecia@gmail.com

PERSONAL BACKGROUND

Birthday: December 08, 2002

Birthplace: Mamangan, Asuncion, Davao del Norte

Age: 20

Civil Status: Single

Father’s Name: Felizardo C. Respecia

Mother’s Name: Marcelina C. Respecia

EDUCATIONAL BACKGROUND

Elementary Education: F.Bangoy Elementary School (2014 - 2015)

Secondary Education: Sawata National High School (2020 - 2021)

Tertiary Education: Kapalong College of Agriculture, Sciences and

Technology Bachelor of Science in Business Administration Major in Financial

Management
 GLADYROSE A. LANUTAN

Prk 5 Mamacao, Kapalong, Davao del Norte

gladyroselanutan14@gmail.com

PERSONAL BACKGROUND

Birthday: January 14, 2002

Birthplace: Mamacao, Kapalong, Davao del Norte

Age: 21

Civil Status: Single

Father’s Name: Teofilo A. Lanutan

Mother’s Name: Betelian A. Lanutan

EDUCATIONAL BACKGROUND

Elementary Education: Pedro G. Colita SR. Elementary School (2014 - 2015)

Secondary Education: Sto.Tomas National High School (2020 - 2021)

Tertiary Education: Kapalong College of Agriculture, Sciences and

Technology Bachelor of Science in Business Administration Major in Financial

Management
 ODESA JOY L. OYCO

Prk 1-A, Binancian, Asuncion, Davao del Norte

odesajoyoyco@gmail.com

PERSONAL BACKGROUND

Birthday: August 02, 2002

Birthplace: Poblacion, Matalam North Cotabato

Age: 21

Civil Status: Single

Father’s Name: Elmer R. Oyco

Mother’s Name: Mery Joy L. Oyvo

EDUCATIONAL BACKGROUND

Elementary Education: Liguyon Elementary School (2014 - 2015)

Secondary Education: Sonlon National High School (2020 - 2021)

Tertiary Education: Kapalong College of Agriculture, Sciences and Technology

Bachelor of Science in Business Administration Major in Financial Management