EXECUTIVE SUMMARY

Name of the Business : The Whopper Burp

Location : F. Pimentel Avenue Barangay II Daet,

Camarines Norte

Name of Proponents : Christian Ornopia

: Raylyn Saavedra

: Cyrell May B. Lospe

: Trixie M. Torres

: Jason Sarical

Form of Business Organization : Partnership

Total Projected Cost :

Return on Investment :

Payback Period :

Source of Funds : Partner’s Contribution

Project Target Implementation : August 2023

 CHAPTER 1

PROJECT BACKGROUND

A. THE BUSINESS

The demand for the food industry is increasing according to our research (reference:
internetgeography.net) it is because of population growth and economic development as time
changes, innovation also takes place. In modern times, there are a lot of business offerings, like
buy 1 take 1, 20% off during a special occasion of a store, or sometimes free drinks. Giant
Burger (4 flavors in 1) is a snack that has a lot of nutrients. The main ingredients are beef, crab,
fish, and pork. The Giant Burger (4 flavors in 1) all the customers can taste all flavors in one
giant burger bun.

Hence, the proponents came up with the concept of making a Giant Burger (4 flavors in
1) that will satisfy the customers not just for its price and taste alone, but also for the benefits
that it has.

The nature of the proposed business is snack where the product can be sold through
personal selling. The proponents will offer this to all customers here in Daet, Camarines Norte.
The business will be located at F. Pimentel Ave, Daet, Camarines Norte.

B. PROPONENTS

The owners of the business are the following students who are taking up Bachelor of
Science in Entrepreneurship at Mabini Colleges, Inc.

Table 1.1

Project Proponents

NAME ADDRESS

Christian Ornopia Purok 5, Brgy. Magang Daet, Camarines Norte

Cyrell May Lospe Purok 3, Caayunan Basud, Camarines Norte

Jason Sarical Purok 3, Brgy 2 Vibar Village, Mercedes Camarines Norte

Raylyn Saavedra Purok 2 Barangay San Francisco Talisay, Camarines Norte

Trixie Torres Purok 6, San Felipe Basud, Camarines Norte

C. NAME OF THE BUSINESS

The name of our business comes with the idea of having burp after our customers ate
our extremely large burger. We do believe that we will be known for having a giant burger, so
our company decided to revise the word big into a whopper. The whopper was chosen because
we feel that it conveyed “imagery of something big. That is how “The Whopper Burp” was
created.

D. FORM OF OWNERSHIP
The business will be run as a partnership. The Whopper Burp will be operated and
owned by Christian Ornopia, Cyrell May Lospe, Trixie Torres, Raylyn Saavedra, and Jason
Sarical. This type of partnership gains from pass-through taxation. This means that taxes on the
business’s profits or losses are routed directly to the business owner’s income taxes. All
members share both profits and liabilities. It is perfect for our business because we will offer
new products and newly put-up business products to the public.

E. LOCATION OF OFFICE AND PLAN

FIGURE 1
LOCATION PLAN
The location of The Whopper Burp will be located at F. Pimentel Avenue Barangay II
Daet, Camarines Norte.
F. VISION AND MISSION

 VISION
To be the famous snack house who serve an extremely large burger in Daet Camarines,
Norte.

 MISSION
Produce and serve the unforeseen size of burger with reasonable price that will satisfy
the cravings of our customer.

 OBJECTIVES
The objectives of the business are to:
 Recognize the needs and wants of every individual consumer.
 Provide a qualified product to its customers.
 Establish long-term customer relationships.
 Expand production capacity.
 Increase sales and profit.
 CHAPTER II
ORGANIZATIONAL PLAN

A. ORGANIZATION & MANAGEMENT

The company will set the goals for our growth, and development. Build another branch in
Daet as our business becomes famous. The company will involve our staff in the success of our
business- not only the owner will benefit from the success of our company but also the staff.
The company will encourage them and will motivate them to be involved in our success.
The company will control our costs and will regularly review our targets. The company will
control the cash flow of our business and monitor our expenses. The company will lessen the
expense on the things which are not needed. The company will review if our daily, weekly, or
monthly targets have been achieved. Targets are important to monitor our profit.
The company will develop a good monitoring system- we want that all the information will be
easy for the owners to access so we can quickly and easily compare the business projections
with the business performance.

B. ORGANIZATION STRUCTURE

Our purpose of having an organizational structure is to help us achieve our aims and
objectives and for our employees to complete the work effectively and efficiently. This will help
us to allocate our designated work, roles, and responsibilities. It helps us to coordinate and
control activities.

RAYLYN SAAVEDRA

MANAGER

CYRELL MAY LOSPE

CHRISTIAN ORNOPIA

PRODUCT CONTROLLER/COOK ADMIN CREW/CASHIER

JASON SARICAL

SERVICE CREW
TRIXIE TORRES

KITCHEN STAFF

FIGURE 2.1
ORGANIZATIONAL CHART

The figure above shows the officers of our business. This will serve as our guidelines for
our performance flow and our tasks.
LICENSING REQUIREMENTS
There are licenses and permits for putting up a business either for home-based businesses
or big businesses. A business license is also known as a mayor’s permit. The owner of a
business needs to comply with all the certificates and requirements that are needed to operate a
business. When a proposed business is registered in SEC and has its Barangay permit or
clearance, Mayor’s permit and another certificate would be gathered too. Here are some other
permits that are needed.
 Bureau of Internal Revenue TIN for Taxpayer Identification Number)
 Department of Trade and Industry for Business Name Registration Certificate
 Mayor’s Permit/ Business Permit
 SEC Registration Certificate

C. OFFICERS AND KEY PERSONNEL

TABLE 2.1
OFFICERS’ DUTIES AND RESPONSIBILITIES
POSITION DESCRIPTION DUTIES AND QUALIFICATION
RESPONSIBILITIES
MANAGER She must be able a) give the policies a) she must be a
to manage the and guidelines of our graduate of a business
business and business management course b)
employees well. b) she will supervise, must show a leadership
She must be ready monitor, and motivate qualification
to direct and the employees. c) must have a pleasing
implement unique c) manage the risk personality
and effective that the business will d) excellence in writing
strategies, encounter and verbal
guidelines, and d) make decisions in communication skills.
programs that will line with the goals of
help our business the business
grow and develop.
e) hire and train
employees.
f) responsible for
finding suppliers with
reasonable price
He must be able to a) organize measure a) must have knowledge
PRODUCTION command his staff and assemble the in using equipment and
CONTROLLER- in the production ingredients of our in the cooking process.
area. He will fulfill products. b) willing to train and to
the whole b) guarantee the learn
production process cleanliness of the c) graduate of any 4
and relays the production area before years course
making and the and after working
 success of the hours.
product and our c) sustain an accurate
business. daily inventory.
d)organize the
production area and
the product
ingredients will be
organized.
CASHIER/ADMIN must have responsible for Graduate of business
CREW knowledge and receiving payments. management course
skills in computing, taking orders and Have a pleasing
reading, and communicating with personality and
inputting all the the production customer focus.
transactions controller. Must be honest and
regarding sales of responsible for the integrity.
the business. receipts Has skills and
Will be assigned to guarantee the cash knowledge in basic
tally all the count for every math.
sales/funds and transaction and every Can be able to quickly
records of all duty. respond and complete
transactions Responsible for the the task assigned.
inputted. permits and
requirements of the
business
Control the operation
cost.
Responsible for the
salary of the
employees.
SERVICE CREW The one that a) maximize the Must be a graduate of
promotes the marketing strategies any 4 years course.
business and b) assigned first Has skill in promoting
invites the contact to our strategies for our
customers to buy customers. business
our products. c) expand our Has good
He/she should products and service communication skills
utilize targeting awareness. Willing to learn and train.
strategies. d) make our product
well-known.

KITCHEN STAFF He/she will be make sure that the willing to learn and train.
 assigned to the needs of the graduate of any 4 years
production area production controller course
and will help the are ready. willing to follow the
production will be followed all the assigned tasks.
controller to do the
instructions of the
task smoothly. production controller
The table above shows the officers, officers’ duties and responsibilities, and their
qualifications.

TABLE 2.2
LIST OF OFFICERS
NAMES POSITION

Raylyn Saavedra Manager

Cyrell May Lospe Cashier/Admin Crew

Christian Ornopia Production Controller

Jayson Sarical Service Crew

Trixie Torres Kitchen Staff

This table shows the summary of the management names and their respective position.

A. COMPENSATION AND BENEFITS

TABLE 2.3
COMPENSATION
NUMBER OF DAILY RATE MONTHLY ANNUALLY
POSITION PEOPLE SALARY SALARY
Manager 1 400.00 10400 124,800
Production Controller 1 365.00 9490 113,880
Cashier/Admin Crew 1 365.00 9490 113,880
Service Crew 1 350.00 9100 109,200
Kitchen Staff 1 335.00 8710 104,520
TOTAL 5 1,815.00 47190 566280

This table shows the compensation /salary for the assigned position. The daily rate of
the manager is 400 pesos. The production controller and cashier will have a daily rate of 365
pesos. The service crew will have 350 pesos daily rate and the kitchen staff will have 335 pesos
daily rate.

TABLE 2.4
 BENEFITS
POSITION SSS PHILHEALTH PAG- MONTHLY ANNUALLY 13TH
IBIG MONTH
PAY
Manager 988.00 468.00 200.00 1656 19,872.00 7.91E+1
6
Production 901.55 427.05 200.00 1528.6 18,343.20 5.61E+1
Crew 6
Cashier 901.55 427.05 200.00 1528.6 18,343.20 5.61E+1
6
Service 864.50 409.5 200.00 1474 17,688.00 4.80E+1
Crew 6
Kitchen 827.45 391.95 200.00 1419.4 17,032.80 4.08E+1
Staff 6

TOTAL: 4,483.0 2,123.5 1,000 2893.4 91,279.22.80E+1

5 7
This table shows the benefits of our staff such as SSS, PHIL Health, and PAG-IBIG
including 13th month pay.

B. ORGANIZATIONAL POLICIES

1: Attendance coverage
Require personnel to comply with their assigned paintings schedules primarily based
totally on their painting’s reputation as decided through an agreement of employment or
primarily based totally on selections made through supervising group of workers participants.
Employees must arrive at paintings at the appropriate time and keep a constant painting
timetable. Employees must speak while they may now no longer be at paintings because of
contamination or emergency situations. Communication is fundamental to keeping sincere
paintings surroundings in which personnel notify management in their situation once they
cannot record to paintings.

2: Employee get dressed code

While our workplace surroundings continue an expert however informal atmosphere, we
anticipate personnel to take care in providing a neat and smooth look whilst at paintings.
Appropriate expert apparel consists of tops, sweaters, jackets, slacks, skirts, clothes, and
denims loose from rips, holes, and beside the point messaging and wrong insurance of the
body. Jewelry and add-ons ought to permit personnel to finish their regular sports without
distracting or hindering themselves or others. Business informal or enterprise formal get
dressed can be vital for a few occasions. See our code of behavior segment outlining ideal
apparel for each situation.
3: Technology use
Regarding private technology, personnel may also use private gadgets at some stage
during breaks and mealtimes. During painting hours, personnel may also use non-public cellular
telephones with discretion for quick quantities of time. Employees may also submit on social
media at some point of smash intervals whilst at paintings. If posting approximately the
enterprise or paintings-associated situations, personnel must use respectful language and imply
that their critiques do now no longer constitute the business enterprise.

4: Leave coverage
We offer every worker fifteen days of paid depart. This consists of ill and vacation time.
To prompt paid go away, please notify your manager. Sick depart may be asked right away as
soon as signs save you from running. After 3 consecutive days of ill depart, personnel need to
offer documentation from a scientific expert to keep receiving paid ill go away. For prolonged
break day for holidays, personnel must fill out a request shape to be permitted with the aid of
using their manager.

5: Conflict of hobby
Although we inspire personnel to discover capabilities and enterprise possibilities past
their position inside our employer, sure practices ought to bring about a warfare of hobby among
private commercial enterprise practices and or competing efforts among the business enterprise
and worker. This consists of private moves that may influence the enterprise in a bad manner
including lack of revenue, clients, or agency ideas.

6: Public holidays
Throughout the year we offer paid go away for nationally found public holidays. Human
assets will offer a every year manual defining the times that we study as public holidays, with
reminders during the year as we technique a scheduled day off. On those days, the workplace
could be closed, and ordinary organization operations can be suspended till personnel go back
to paintings on the subsequent often scheduled workday. If personnel select to finish paintings
on a public vacation, it's miles voluntary and now no longer required or anticipated.

7: Confidentiality
Because our employer stores, analyses, and strategies touchy facts concerning our
clients, it's miles our duty to hold the privacy of our clients. All personnel is predicted to preserve
the confidentiality of our information and commercial enterprise practices to make sure the
protection of all events involved. Confidential information ought to be accessed and shared
entirely for painting functions with suitable recipients.

8: Break and mealtime rules

Employees running for 8 hours an afternoon acquire a 30-minute paid meal ruin and 15-
minute breaks that may be taken in durations for the duration of the day. Employees have the
choice to increase their meal destroy to a further unpaid half-hour after clocking out. You may
also live at the assets to consume at some point of mealtimes or go away to buy food. However,
any tour time to an eating place is counted as a part of your mealtime. If you're in a situation
wherein insurance is wanted for positive process duties to clients or different personnel, please
talk with fellow body of workers participants to coordinate and range mealtimes.
C. PROJECT SCHEDULE

TABLE 2.5
PROJECT SCHEDULE YEAR 2023
FE MA AP MA JU JU AU SEP OC NO DE JA
B R R Y N L G T T V C N
PREPARING
OF
BUSINESS
PLAN
GATHERING
OF CAPITAL
FOR
BUSINESS
SECURING
BUSINESS
PERMITS
AND
LICENSES
CLEANING
AND
RENOVATIO
N OF
BUSINESS
LOCATION
BUYING OF
EQUIPMENT
S AND
SUPPLIES
START OF
OUR
BUSINESS
This chart shows the step-by-step process before the normal business operation start.
 CHAPTER III
MARKET ANALYSIS

A. MARKET DEFINITION
The Whopper Burp is expected to be marketed on Camarines Norte. The proponents
make it very popular by targeting all ages who will enjoy the delicious and nourishing taste of
our Giant Burger (4 flavors in 1). The proponents believe that this food or meal is highly
demanded in this location.

B. CUSTOMER PROFILE
The demographics of The Whopper Burp customers’ profile are for ages 5 years old and
above regardless of their gender, income, and life status. The Whopper Burp locations are near
public markets, schools, and offices.

Table 3.1
HISTORICAL POPULATION
YEAR POPULATION
2020 111,700
2021 113,455
2022 115,235
Source: Municipal Development Office-Daet

Table 3.1 shows the historical household population in Daet, Camarines Norte from
2020 to 2022 which is the proposed business's target market. The table above is based on data
provided by the Municipal Development Office in Daet, Camarines Norte.

Table 3.2
PROJECTED POPULATION
YEAR POPULATION
2023 117,088
2024 118,886
20225 120,748

Table 3.2 shows the projected household population in Daet, Camarines Norte from
2023 to 2025 which is the proposed business's target market.
 D. COMPETITION
Table 3.3
ANNUAL SALES OF COMPETITORS
STORE DAILY SALES YEAR SALES ANNUAL INCREASE
(UNITS) (UNITS) %

JOLLIBEE 5,600 2,016,000 1%

ANGEL’S BURGER 200 72000 1%

2GANGS 70 25200 1%

BIG MAK 150 54000 1%

EARL’S 150 54000 1%

MCDO 4,500 1,620,000 3%

Table 3.3 shows the arise of competitors, but when an establishment is being managed
effectively, it gives a chance to bring the business to its vantage point. The proponents are
willing to compete and will be using improved marketing and selling strategies to successfully
elevate product sales. Direct competitors like 2gang Sports Diner, Angels Burger, Jollibee, Big
Mak, Earl’s Burger, and Mcdonald’s focus more on expensive burgers, while proponents of The
Whopper Burp were aiming to satisfy the expectations of our customers already has a lot of
benefits and place and is reasonably priced.

E. DEMAND AND SUPPLY

TABLE 3.4
Historical Demand for Burger

Year Population 83.91% who are Annual Total Demand

buying burger Average
Availment
2020 111,700 93,727 54 5,061,258
2021 113,455 95,200 54 5,140,800
2022 115,235 96,694 54 5,221,476
 Table 3.4 shows the historical demand for burger from 2020 to 2022. Based on the survey
that the proponents conducted in Daet, Camarines Norte, unfold that 83.91% of the target
market avails burger. The total number of populations who avail burger is multiplied by the
annual average consumption to get the total annual demand.

TABLE 3.5
Projected Demand for Burger

YEAR Buying 83.91% who are Annual Total Annual

Population buying burger Average Demand
Availment
2023 117,088 87,816 46 4,039,536
2024 118,886 89,165 46 4,101,590
2025 120,748 90,561 46 4,165,806

Table 3.5 shows the projected demand for burger from 2023 to 2025. Based on the
survey that the proponents conducted in Daet, Camarines Norte, unfold that 83.91% of the
target market avails burger.

TABLE 3.6
Projected Demand for Giant Burger

YEAR 83.91% who 75% who would Annual Total Annual

are buying buy giant Average Demand
burger burger Availment
2023 117,088 87,816 46 4,039,536
2024 118,886 89,165 46 4,101,590
2025 120,748 90,561 46 4,165,806

The table above shows the projected demand for Giant Burger from 2023 to 2025.
Based on the survey that the proponents conducted in Daet, Camarines Norte, unfold that 75%
would avail giant burger.

TABLE 3.7
Historical Supply for Giant Burger

YEAR SALES UNIT AVERAGE

2020 3,614,185 3%
2021 3,725,964 3%
2022 3,841,200 3%
 Table 3.7 shows the historical supply of giant burger from 2020 to 2022.

TABLE 3.8
Projected Supply for Giant Burger

YEAR SALES UNIT AVERAGE

2023 3956436 3%
2024 4075129 3%
2025 4197383 3%

Table 3.8 shows the projected supply of giant burger from 2020 to 2022.

F. DEMAND & SUPPLY GAP ANALYSIS

TABLE 3.9
Demand and Supply Gap Analysis

YEAR Total Total Supply D&S Annual Market

Demand Gap Production Share
Capacity
2023 4,039,536 3,614,185 425,351 15,600 4%
2024 4,101,590 3,725,964 375,626 15,600 4%
2025 4,165,806 3,841,200 324,606 15,600 5%

G. RISK

Creating a business requires a lot of time, effort, and knowledge to get a favorable
result. As expected, people who enter a business may encounter some risks. Business is an
uncertain investment that’s why management must program everything to be able to overcome
the upcoming risks. Here are the following risks and their possible solutions.

Table 3.10
RISK AND SOLUTION

RISKS SOLUTION
Lack of financial capabilities Choose alternative products and avoid buying
expensive raw materials. To secure that the raw
materials are not expensive to ensure that the
budget for the production is controlled and
consistent.
Ineffective internet advertising Find an advanced social media marketing expert
that may help in promoting/ advertising the
product.
Increase of Return on Investment Set multiple benchmarks for return goals

Uncontrolled Inventory Avoid unnecessary purchasing of materials that

may lead to a shortage of funds and low-quality
products.
 CHAPTER IV
MARKETING PLAN

A. PRODUCT STRATEGY

 DESCRIPTION
The Whopper Burp is a nutritional food snack that consumers will buy because of the
ingredients and affordable price that our giant burger. Our giant burger (4 flavors in 1) is a snack
that has a lot of nutrients. The main ingredients are beef, crab, fish, and pork.

 IMPORTANCE OF THE PRODUCT

The Whopper Burp provides a variety of healthy, natural, and nutritious snacks for
customers who are achieving extra weight, as well as those who suffer from conditions such as
malnutrition and so on, but it also provides food with high fiber and vitamins that are natural and
not chemically based. Depending on the customer's preferences, each serving may include
snack portions like options that they can choose small, medium, and large sizes which are our
special giant burger snacks.
 PACKAGING AND LABELLING STRATEGIES

The main ingredients of the "The Whopper Burp" burger, which has four flavors in one, are
beef, crab, fish, and pork. Our giant burger will be packaged in a pizza box that measures 16 cm
in height by 32 cm in length and can be recognized by our brand logo on the outside of the box.

FIGURE 4.1 LOGO

The figure shows the logo of the proposed business.
 Figure 4.2
Packaging of Giant Burger
The figure shows the packaging of the proposed business.

B. PLACE STRATEGY

This company's address will be F. Pimentel Avenue, Barangay II, Daet Camarines Norte is
mainly sold on a street near different netizens in the town of Daet. Our team's primary goal is to
serve walk-in consumers. Furthermore, the business will promote The Whopper Burp through
several online platforms, making it easier for consumers to acquire our company.

DISTRIBUTION CHANNEL
The proponents will practice the direct selling of channel distribution where the products
deal with selling directly to the customers.

THE WHOPPER
BURP
CUSTOMERS

FIGURE 4.3
DISTRIBUTION CHANNEL
 The proponents assessed that the selling price of our Giant Burger is worth ₱350.00. Based
on production and marketing costs, it was calculated so that the company would also make a
respectable profit.
The proponents decided on a cost-plus pricing and penetration pricing strategy. The cost-
plus pricing strategy is commonly referred to as markup pricing. In this strategy, the proponents
will have a fixed markup that will be added to the total production cost of the product. The
penetration pricing was also chosen by the proponents as it will be beneficial in introducing their
new product. In this strategy, the company will offer its product at a low starting price to attract
customers.

C. PRICE STRATEGY
We have not broken our promise to leave no stone unturned in our pursuit of our business
goal. We The Whopper Burp have devised strategies to increase our revenue, which may
include posting specials on high-profit items at the drive-up window. We also intend to give out
free burger coupons to customers who buy a certain number of burgers or something similar.
Our management has been able to develop window sales techniques such as asking customers
if they would like a new flavor or toppings with any drink of their choice. We believe our pricing
will be competitive with the market, but with the added value of immediate, drive-through service
and Payment options for more convenience for our customers.

D. ADVERTISING AND PROMOTION STRATEGY

The proponents believe that advertising and promotion will help familiarize the customer
with the product being sold. It can also attract and influence their thought and will later create a
need for them to have their own. To do this, they will distribute flyers and the product. They will
also prepare printed advertisements in tarpaulin where the mission and vision of the product, its
advocates, and how the consumers can support is introduced.

FIGURE 4.4
 SAMPLE TARPAULIN

FIGURE 4.5
SAMPLE FLYERS
The image shown below is the sample flyers and tarpaulin that would be posted along
the road of F. Pimentel Avenue Barangay II of Daet and would be distributed to the customer to
promote the product.

FIGURE 4.6
SAMPLE FACEBOOK PAGE

The image shown below is the official Facebook page of the proponent’s business.

E. PEOPLE STRATEGY
Our organization's guiding objective, to be a knowledgeable, well-run structure accurate to
its values, informed the development of our people strategy, which can be further defined as
"promoting, creating, and empowering our staff to succeed. By attempting to guarantee that we
have a diverse team who are capable of fostering a positive atmosphere at work." Additionally,
we aim to use financing wisely and put more emphasis on work that is most likely to accomplish
our approach and benefit the public.
CHAPTER V
PRODUCTION PLAN

PRODUCT / SERVICE

A. DESCRIPTION OF THE PRODUCT OR SERVICE

The Whopper Burp will be serving a unique and unbelievable size of the burger. In this
modern age, it is very common to see a regular size of burger with a regular size patty and
hasimple taste of dressing only. (beef, pork, crab, fish). The whopper size of a burger which is
12 inches in diameter, evenly spread a special burger dressing that our customers will never
resist. It also has fresh lettuce and tomatoes with white onions.

B. USES OF THE PRODUCT/SERVICE

The company or management will ensure that their product will satisfy the customer’s
cravings at a reasonable price. This product will make the customer burp after they ate this
burger. It can serve 8 people in one burger. It gives four flavors including beef, pork, fish, and
crab.

MANUFACTURING PROCESS

A. DESCRIPTION OF THE PROCESS

PREPARATION BLENDING INGREDIENTS ASSEMBLING

Prepare the ingredients, Mix all the ingredients. Assembling all the spices and
materials, and equipment. patties.

PACKAGING
Finalizing COOKING
Preparing the the giant Frying of 4 flavored
product to serve or
burger patties.
to deliver.

FIGURE 5.1
PRODUCTION FLOW CHART
STEP 1: STEP 2:
PREPARE Wash all the
INGREDIENTS ingredients.
NEEDED

STEP 3: STEP 4:
Slice the Mix all
vegetables that ingredients for
are needed. making the
pork patty.

STEP 5: STEP 6:
Mix all Mix all
ingredients for ingredients for
making the beef making the
patty. crab patty.
STEP 7:
Mix all
ingredients for
the fish fillet.

STEPS FOR MAKING PATTIES

STEPS FOR FRYING OF PATTIES

STEP 1: STEP 2:
Pre-heating of pan
and putting cooking Frying of pork patty
oil

STEP 3: STEP 4:
Frying of beef patty Frying of fish fillet
STEPS FOR MAKING A GIANT BURGER

STEP 1: STEP 2:
Toasting of Putting on
bun special
burger
dressing.
STEP 3: STEP 4:
Arranging of Putting some
patty on bun sliced white
heel. onion.

STEP 5: STEP 6:
Putting sliced Topped with
tomatoes sliced
cheese

STEP 7: STEP 8:
Putting of the Putting off
last the bun
ingredient is crown for the
lettuce. final touch.

FINISHED
PRODUCT
SERVE

FIGURE 5.2
PRODUCTION PROCESS
PREPARATION

B. PRODUCTION SCHEDULE & POLICIES

WORK SCHEDULE
Owners will start their working hours at exactly eight in the morning,8;30 to our
customers and will end at six in the evening. Thirty minutes is for our game plan for the day and
for the preparation of our Diner to serve our customers smoothly. The business will operate six
days per week with a total of twenty-six days per month. The sales and inventory will be
 conducted by the owners for the finished and unfinished products. It can be determining the cost
to be incurred in the production as a purchase to sales of the product.

TABLE 5.1
WEEKLY SCHEDULE
ACTIVITIES SUN MON TUE WED THU FRI SAT
BUYING OF MANAGE RD MANAGER MANAGER
INGRIDIEN R (5AM- (5AM-7AM) (5AM-7AM)
TS AND 7AM)
PACKAGIN
G
PRODUCTI P.C (8AM- RD P.C (8AM- P.C (8AM- P.C (8AM- P.C (8AM- P.C (8AM-
ON AND 5PM) K.S. 5PM) K.S. 5PM) K.S. 5PM) K.S. 5PM) K.S. 5PM) K.S.
PREPARAT (8AM- (8AM- (8AM-5PM) (8AM- (8AM-5PM) (8AM-5PM)
ION 5PM) 5PM) 5PM)
SELLING S.C(8AM- RD S.C(8AM- S.C(8AM- S.C(8AM- S.C(8AM- S.C(8AM-
OF 5PM) 5PM) 5PM) 5PM) 5PM) 5PM)
PRODUCTS MANAGE MANAGE MANAGER MANAGE MANAGER MANAGER
R (12NN- R (8AM- (12NN- R (8AM- (12NN-5PM) (8AM-5PM)
5PM) 5PM) 5PM) 5PM) CASHIER(8 CASHIER(8
CASHIER CASHIER CASHIER( CASHIER AM-5PM) AM-5PM)
(8AM- (8AM- 8AM-5PM) (8AM-
5PM) 5PM) 5PM)
INVENTOR MANAGE RD MANAGE MANAGER MANAGE MANAGER, MANAGER,
Y& R, R, , R, CASHIER, CASHIER,
CLEANING CASHIER, CASHIER, CASHIER, CASHIER, & P.C.(4PM- & P.C.(4PM-
& P.C. & P.C. & P.C. & P.C. 5PM) 5PM)
(4PM- (4PM- (4PM-5PM) (4PM-
5PM) 5PM) 5PM)

TABLE 5.2
PRODUCTION SCHEDULE SUMMARY
POSITION SCHEDULE DAY SCHEDULE TIME
MANAGER Tue-Sun 5am-7am & 12nn-5pm
PRODUCTION CONTROLLER Tue-Sun 8am-5pm

CASHIER Tue-Sun 8am-5pm

SERVICE CREW Tue-Sun 8am-5pm

KITCHEN STAFF Tue-Sun 8am-5pm

 TABLE 5.3
TARGET PRODUCTION
MONDAY Tuesday Wednesday Thursday Friday Saturday Sunday
CLOSE
50 50 50 50 50 50

C. MACHINERY AND EQUIPMENT

TABLE 5.4
Machinery and Equipment
Equipment Quantity Unit Cost Total Cost Useful Life Depreciation
Cost
Griddle 1 pc 11,720 11,270 10 years 1,127
Refrigerator 1 pc 19,000 19,000 10 years 1,900
Water 2 pcs 1,999 3,998 5 years
Dispenser
w/hot&cold
Exhaust Fan 1 pc 1,200 1,200 5 years 240
LPG Tank 2 pc 2,000 4,000 10 years 400
Microwave oven 1 pc 27,000 27,000 10 years 2,700
Total 6,367
Shows the production Machinery and Equipment needed in The Whopper Burp

TABLE 5.5
KITCHEN SUPPLIES
Equipment Quantity Unit Cost Total Cost
Plate 5 dozen 1,140 5,700
Bowl 5 dozen 576 2,880
Drinking Glass 5 dozen 139 695
Spoon 5 dozen 100 500
Forks 5 dozen 100 500
Kitchen spoon 2 sets 131 262
Turner 2 sets 98 196
Serving Tray 5 pcs 63 315
Mixing Bowl 2 sets 242 484
Pitcher 10 pcs 129 1,290
Knives 2 sets 95 190
Wood Chopping 2 pcs 80 160
Board
Frying Pan 5 sets 150 750
Measuring Spoon 2 sets 237 474
Pat holder 5 pcs 10 50
Tong 2 pcs 30 60
Spices Container 1 set 1,209 1,209
Sink Aluminum 2 sets 650 1,300
Kitchen Gloves 4 pcs 45 180
Tissue Holder 10 pcs 80 800
Toothpick 5 dozen 20 100
Bread Knives 2 pcs 100 200
Apron 2 pcs 60 120
Burger sauce 3 pcs 30 90
dispenser
Portioning Utensils 1 dozen 70 70
Kitchen Shears 2 sets 145 290
Hair net 5 pcs 30 150
Uniform 5 pcs 245 1,225
Total 20,240

TABLE 5.6
FURNITURE AND FIXTURE
Equipment Quantity Unit Cost Total Cost Useful Life Depreciation
Cost
Preparation 1 pc 7,000 7,000 5 years 1,400
Table of Burger
Dining Tables/ 4 sets 3,500 14,000 5 years 2,800
Chairs
Kitchen Table 1 pc 5,000 5,000 5 years 1,000
Shelves 2 pcs 7,000 14,000 5 years 2,800
Electric fan 1 pc 1,200 1,200 5 years 240
LED Bulb 12 pcs 1,176 1,176 5 years 235.2
Total 8,475.2

TABLE 5.7
OFFICE SUPPLY
Equipment Quantity Unit Cost Total Cost
Ballpen 1 box 55 55
Pencil 1 box 45 45
Ledger 1 pc 45 45
File Folder 5 pcs 132 660
Stapler 1 pc 48 48
Stapler Wire 2 boxes 36 72
Correction Tape 2 pc 13 26
 Clip foldback 1 box 65 65
POS 1 set 27,800 27,800
Bond Paper 1 rim 350 350
Scissors 2 pcs 14 28
POS Tape 10 rolls/1 box 35 per roll 350
Ribbon for POS 5 pcs 15 75
Tape and Dispenser 1 pc 88 88
Total 29,707

D. PLAN LOCATION, GEOGRAPHICAL LOCATION

The proposed business location of The Whopper Burp will be at F. Pimentel Ave. Daet
Camarines Norte. The store will be approximately 50 sq ft this will include freezer space for on-
site storage of frozen products, a counter, and a service area. The location of the business is in
low to moderate-traffic commuter routes and close to shopping facilities to catch customers
going home or from work, and while they are on windows shopping expeditions. The business
will be operating from Tuesday to Sunday from 9:00 AM to 5:00 PM.

FIGURE 5.3
PLAN LOCATION
This figure shows the location of our proposed business, located at F. Pimentel Ave.
Barangay II Daet, Camarines Norte.
E. PLAN SIZE & LAYOUT
 FIGURE 5.4
PLAN SIZE & LAYOUT
F. BUILDING & FACILITIES

FIGURE 2.1
This figure shows the perspective front, rear view of our stall.
G. RAW MATERIALS AND SUPPLIES

TABLE 2.6

FIGURE 5.5
BUILDING & FACILITIES
G.RAW MATERIALS
This table shows the raw materials needed, their quantity, unit cost, and monthly, and
annual cost.

TABLE 5.8
RAW MATERIALS

Raw Materials Quantity Unit cost Monthly Annual

Garlic 1kilo 100 3,000 36,000
Onion 1kilo 200 6,000 72,000
Pepper 1kilo 90 2,700 32,400
Salt 1kilo 25 750 9,000
Oil 1 gallon 200 6,000 72,000
Buns 1 PCS 150 4,500 54,000
Flour 1kilo 40 1,200 14,400
Eggs 1tray 190 5,700 68,400
Cheese 1 kl 220 6,600 79,200
Crab 1kl 350 10,500 126,000
Fish 1kl 250 7,500 90,000
Ground Beef 1kl 280 8,400 100,800

Ground Pork 1kilo 240 7,200 86,400

Special Burger 4 kls 300 9,000 108,000
Dressing
Total 79,550 948,600

H. UTILITIES (ELECTRICITY, WATER, FUEL, ETC.)

TABLE 5.9
UTILITIES
Particular Monthly Cost Annual Cost
Internet Expenses 1,699 20,388
Electricity Expenses 3,000 36,000
Water Expenses 1,168 14,016
Total 5,867 70,404
This table presents the utilities expense such as water, fuel, and electricity.
 I. Waste Disposal:
The establishments should be maintained clean, our team will add two loitering areas which are
bio-degradable and non-biodegradable. We make sure that all the garbage will be collected by
the garbage collector every week.

J. DIRECT LABOR REQUIREMENTS

TABLE 5.10
DIRECT LABOR REQUIREMENTS
POSITION SSS PHILHEALTH PAG- MONTHLY ANNUALLY 13TH
IBIG MONTH
PAY
Manager 988.00 468.00 200.00 1656 19,872.00 7.91E+1
6
Production 901.55 427.05 200.00 1528.6 18,343.20 5.61E+1
Crew 6
Cashier 901.55 427.05 200.00 1528.6 18,343.20 5.61E+1
6
Service 864.50 409.5 200.00 1474 17,688.00 4.80E+1
Crew 6
Kitchen 827.45 391.95 200.00 1419.4 17,032.80 4.08E+1
Staff 6

TOTAL: 4,483.0 2,123.5 1,000 2893.4 91,279.2

2.80E+1
5 7
This table shows the benefits of our staff such as SSS, PHIL Health, and PAG-IBIG
including 13th month pay.

K. OTHER EXPENSES

TABLE 5.11
Supplies
Equipment Quantity Unit Cost Total Cost
Trashcan 6 pcs 843 5,058
Dustpan 2 pcs 69 138
Mop 1 pc 333 333
Water Dipper 1 pc 30 30
Broom 1 pc 162 162
Pail 1 pc 162 162
Plastic Mat 1 pc 105 105
 Toilet Brush 1 pc 77 77
Toilet Pump 1 pc 175 175
Total 1,956 6,240

TABLE 5.12
Overhead Cost

Particular Quantity Unit Cost Monthly Cost Annual Cost

Dishwashing 1 galloon 145 145 1740

Liquid
Scratch Brite 1 dozen 624 624 7,488
Tissue 8 packs 130 130 1,560
Garbage Bag 2 packs 66 66 792
LPG refill 2 tanks 1,960 1,960 23,520
Bathroom Tissue 48 rolls 399 399 4,788
Pre-cut table 5 packs 285 285 3,420
napkin
Observant 5 packs 180 180 2,160
Papers
Total 3,644 3,644 45,468

TABLE 5.13
Store Equipment

Particular Quantity Unit Cost Total Cost

Fire Extinguisher 2 pcs 780 1,560
Fluorescent Light 4 pcs 230 930
Emergency Light 3 pcs 1,454 4,362
CCTV 6 pcs 1,082 6,492
Total 13,344

TABLE 5.14
Licenses and Permits
Particulars Amounts
Community Tax Certificate 70.00
Barangay Clearance 100.00
Fire Safety Clearance 500.00
BIR Registration 500.00
Sec. Registration 1,520.00
 Mayors Permit 750
Total 750
Note: Cost of permit and licenses are valid for one year except for sec registration which
is valid for 5 years.

TABLE 5.15
Advertising Expense
Particulars Quantity Annually
Online Advertising 2,000
Fliers 100 700
Total: 2,700.00
This table shows the expenses of promoting our product.

TABLE 5.16
Packaging and Labeling
Particulars Quantity Unit Cost per Monthly Annual Cost
Production Production Cost

Printing 40 Pcs ₱ 80.00 ₱ 2, 080.00 ₱ 24,960

Paper Bag 50 Pcs ₱ 35.00 910 10,920

Total 2,990.00 35,880.00
This table shows the expenses of making the packaging of our product.

Table 5.17
Rent Expenses
Particular Monthly Cost Annual Cost

Rent Expenses 10,000 10,000

Table 5.18
Other Expenses

Particular Monthly Cost Annual Cost

Internet Expenses 1,699 20,388
Electricity Expenses 3,000 36,000
Water Expenses 1,168 14,016
 Rent Expenses 10,000 120,000
Total 15,867 190,404
CHAPTER 6

FINANCIAL PLAN

A. ASSUMPTIONS
1. Sales will increase corresponds to the increase in production by 10% annually.
2. Raw materials will increase by 10% annually.
3. Direct labor and indirect labor benefits will increase 10% annually.
4. Salaries and wages and employees’ benefits will increase 10% annually.
5. Overhead Cost will increase by 7% annually.
6. Licenses and permits are computed based on sales by 1% annually.
7. Office supplies will increase by 3% annually.
8. Kitchen wares will increase 10% every after 2 years of operation.
9. Furniture and fixtures will increase 10% annually.
10. Janitorial supplies will increase by 2% annually.
11. Power expense will increase 5% annually.
12. Water expense will increase by 3% annually.
13. Advertising expense will increase by 1% annually.
14. Rent expense will remain constant.
15. Other expense will increase by 1% annually.
16. Maintenance and repair expense will increase by 1% annually.
17. Bank loan interest is 9.5% per annum.