BUSINESS LOGO

BUSINESS PLAN

Business Located within;

Senior High School Area of;

Marcial O. Rañola Memorial School (MORMS) at;

San Francisco Guinobatan Albay

Author of the Paper:

GABRIEL ORPIADA

Prepared Date:

SEPTEMBER 2024
 TABLE OF CONTENTS

EXECUTIVE SUMMARY ……………………..…………………...…………………..…...….. 1

INTRODUCTION …..…………………………...……………...…………..………….....….. 2-3

PRODUCT DESCRIPTION ……………………………….……..…………….………..…….. 4

CHICKEN BURGER ………...…………………….....…….……………..…..………. 4

ALONG WITH SAVOURY GRAVY SAUCE ……...…………………..…….....……. 4

INDUSTRY ANALYSIS ………………………..……...……………………..………….…… 5-7

TRENDS & LATEST …...……..………………..…….……….….……………….…… 5

CURRENT TRENDS & UPDATES (3-5 years) ………………..……..….….........… 5

MARKET SIZE AND GROWTH ………..……………...…………….….…...…..…… 6

INDUSTRY GAP …..……………...…..…………………….…………...……..……… 6

SURVEY ANALYSIS .…..……………….……………….……………...……..……… 6

M@nokNalds Ratings …..……………..…..………………….…………………….… 6

Competitor Environment …..…………………...……………….…………………..… 7

MARKET ANALYSIS ………………………..……...……………………..……….........….. 8-9

MARKET PLAN (P’s) ………………………..……………………………..…....…….….. 10-11

PRODUCTION OR OPERATIONAL PLAN (RECIPE) ……..…….…………..…...….. 12-13

PRODUCTION OR OPERATIONAL PLAN (M’s) …….…………………………….….. 13-15

ORGANIZATIONAL PLAN …………………………………………..…………...…..….. 16-19

Partnership Members …..…………..……………………………………………….. 16

M@nokNalds Partnership ……………………………..……..…..….……………… 17

PROFILE OF THE INDIVIDUAL ……..………………..…..…….………....…… 17-18

Responsibilities …………………………………………………………………… 18-19

FINANCIAL PLAN ……………………………………………………….………………... 20-23

Operational Expenses ………………………………..…………….………..….…… 20

Partnership Funds ……………………………………..…………….………….…… 20

Income Statement of Chicken Burger ……………………..…………….…….…… 22

CHANGE IN DEMAND …………………….…………..…………….……..….… 22-23

 EXECUTIVE SUMMARY

M@nokNalds is an innovative food business located in the Senior High School

area of Marcial O. Rañola Memorial School—offering chicken burgers with a savoury
gravy sauce that complement the Filipino tastes. The business financial requirements will
come from the savings of the team members to meet the goal in building the business.
This business offer a convenience to students, teacher, and non-teaching staff.
M@nokNalds builds a gap in the market by being easily accessible and convenient. The
business differentiate itself by prioritizing sustainability through the use of eco-friendly
paper packaging, catering to the increasing demand for environmentally conscious
choices. This approach reflects a commitment to reducing plastic waste while appealing
to eco-minded consumers.

Branding is a central part of M@nokNalds’ strategy, with the business name

combining humor and familiarity, resonating with the young and energetic student
demographic. Social media promotion through platforms like Facebook and Instagram will
play a key role in engaging the target audience, using vibrant content, deals, and contests.
M@nokNalds aims to create a strong sense of community by offering not only a delicious
and affordable product but also supporting sustainable practices. Positioned to make a
positive impact on both the environment and its customers, M@nokNalds is set to become
a favorite food choice at Marcial O. Rañola Memorial School.

In conclusion, the main purpose of the M@nokNalds business plan is to establish

a sustainable and innovative food business that offers a distinct chicken burger with savory
gravy, tailored to the Filipino palate, within the Marcial O. Rañola Memorial School. By
addressing the growing demand for convenience and eco-friendly options, the business
aims to provide a unique dining experience while promoting environmental responsibility
through sustainable packaging solutions.

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 INTRODUCTION

M@nokNalds is a new food venture that aims to bring a distinct and delightful twist
to the conventional chicken burger. Offering a product specifically designed to suit the
Filipino taste, M@nokNalds sets itself apart from traditional chicken burger by providing a
savoury gravy sauce that complement to Filipino taste and enhances the taste experience.
Situated strategically within the Senior High School area of Marcial O. Rañola Memorial
School, this business targets students, faculty teachers, and staff who are looking for a
delicious meal option, M@nokNalds ensures accessibility, making it easier for customers
to enjoy their meals between classes or during breaks.

The unique selling proposition of M@nokNalds Is its commitment to blending taste,

convenience, and sustainability. While the product itself—a chicken burger with a rich
gravy sauce—stands out due to its flavor, the business also offers convenience by being
located near to its target market. This proximity means that students, teachers, and school
staff don’t have to leave the campus or walk long distances to satisfy their cravings,
addressing a gap in the market. In addition, M@nokNalds prioritizes sustainable practices
by using eco-friendly paper wraps for its packaging. This approach not only helps reduce
plastic waste, but also appeals to environmentally conscious customers who are looking
for businesses that align with their values.

The decision to use eco-friendly paper for packaging is both an environmental and
a marketing strategy. With increasing awareness about the environmental impacts of
plastic waste, consumers are becoming more conscious of the products they support.
M@nokNalds aims to cater to this growing demand by offering packaging that is both
functional and sustainable. The use of eco-friendly paper wraps demonstrates the
business’s commitment to addressing global environmental challenges, while also
enhancing the brand’s image as a responsible and forward-thinking company. For
customers who are looking to make environmentally responsible choices, M@nokNalds
provides a guilt-free option that doesn’t compromise on taste or convenience.

Branding plays a significant role in the appeal of M@nokNalds. The name itself
combines humor and familiarity, blending the word “manok,” the Filipino term for chicken,
with a playful nod to a well-known fast-food giant. This clever branding strategy is designed
to resonate with the young, fun-loving student demographic, making the brand memorable
and engaging. The playful nature of the name aligns with the youthful energy of the

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students, creating a brand that they can relate to and enjoy. This fun, youthful identity
extends to the marketing strategies of M@nokNalds, where social media platforms like
Facebook and Instagram will be vital for promotion. By posting vibrant photos of menu
items, offering special deals, and running contests, the business can generate excitement
and engagement from its target audience.

M@nokNalds aims to foster a strong sense of community among Its customers by

creating a brand that they can be proud to support. Through its focus on sustainability, the
business addresses a serious social issue while also contributing positively to the school
environment. By promoting eco-friendly practices and offering an affordable, high-quality
product, M@nokNalds hopes to make a lasting impact not only on its customers but also
on the local community.

In conclusion, M@nokNalds is more than just a food business. It represents a

blend of flavor, convenience, sustainability, and youthful branding that appeals directly to
the needs and preferences of its target market. By offering a delicious and unique chicken
burger with eco-friendly packaging, the business stands out in a competitive food market
while addressing broader environmental concerns. Through strategic use of social media
and engaging branding, M@nokNalds is positioned to become a beloved and trusted food
choice within Marcial O. Rañola Memorial School, offering a product that students can
enjoy while supporting eco-friendly practices

The business will be managed by the cooperation of our team: Gabriel Orpiada,
Krishia L. Otico, Julian Andrei P. Sabdao, Laiza Marie B. Reberta, Aleja Marie B. Preña,
Noel O. Baytan, Jinalyn D. Oliva, Joseph Vincent O. Cajoles, and Marie O. Antones,
especially with the lead of Dante P. Oliquino.

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 PRODUCT DESCRIPTION

CHICKEN BURGER

At M@nokNalds, we take pride in our unique twist on the classic chicken burger,
designed to satisfy the cravings of students and faculty alike. Our Chicken Burger starts
with a crispy, golden-fried chicken fillet that is tender on the inside and packed with flavor
(ingredients: boneless chicken, flour, water, crispy fry, salt, and oil). The fillet is served on
a soft, freshly baked bun that perfectly balances the textures, creating a mouthwatering
experience with every bite. What sets our chicken burger apart is the emphasis on taste
and quality. It’s not just about fast food; it’s about making a meal that feels homemade yet
remains convenient for those on the go. Whether you’re grabbing a quick lunch between
classes or enjoying a snack during break, this chicken burger is sure to become your go-
to meal, offering a delicious and filling experience that satisfies hunger while tantalizing
your taste buds. Chicken known as it self as the source of protein, student will want our
product for its benefits—protein eat by the students may improve their workout. The
ingredients needed will be produced from the market by the help of team member:
procurement officer.

ALONG WITH SAVOURY GRAVY SAUCE

What truly makes this burger stand out is the Savoury Gravy Sauce that comes
with it. Rich, creamy, and bursting with flavor, our gravy adds an extra layer of indulgence
to the traditional chicken burger. Gravy made from ingredients—Crispy Fry and flour, the
sauce is carefully crafted to complement the crispy chicken, enhancing its flavor without
overpowering it. The combination of the crispy chicken and the warm, savoury gravy
creates a harmony of textures and tastes that will leave you wanting more. It’s a nod to
Filipino comfort food, reimagined in a modern and convenient way. Whether you’re a fan
of gravy or trying it for the first time with a burger, this unique addition will elevate your
fast-food experience, making every bite not just a meal but a flavorful adventure. The same
as chicken burger, the ingredients of gravy will also be purchased from the market.

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 INDUSTRY ANALYSIS

TRENDS AND LATEST

The chicken burger industry is part of the broader fast-food and quick-service
restaurant (QSR) market. In the Philippines, the fast-food industry has been steadily
growing over the past few years, driven by factors such as increasing urbanization, rising
disposable incomes, and changing consumer preferences. Chicken-based dishes are
especially popular in the country due to their versatility and cultural significance. Over
the next three to five years, the chicken burger segment is expected to experience further
growth due to several key trends and industry developments.

CURRENT TRENDS AND UPDATEA (3-5 years):

Eco-Friendly and Sustainable Practices: More consumers are becoming

environmentally conscious, and there is a growing demand for businesses that
adopt sustainable practices. Offering eco-friendly paper wraps as packaging not
only meets this demand but also differentiates M@nokNalds from competitors
who still rely on plastic packaging.

Localization of Flavors: Filipino consumers prefer local flavors, and incorporating

popular sauces like savoury gravy enhances the appeal of chicken burgers.
Competitors such as Jollibee and McDonald’s have also adopted this strategy by
offering localized versions of global dishes. M@nokNalds’ focus on Filipino flavor
preferences aligns well with this trend.

Convenience and Proximity: Fast food is often chosen for its convenience. With
M@nokNalds located within a school, it has a significant advantage by being
closer to its target market compared to other fast-food that are farther from the
school. This reduces the hassle for students, providing a competitive edge.

The Philippine fast-food industry is expected to grow at a compound annual

growth rate (CAGR) of 5-7% over the next few years. The demand for chicken burgers
specifically is rising, as chicken remains a staple in Filipino diets. With increasing
awareness of sustainability and local flavors, M@nokNalds has the potential to capture
a significant portion of the student market.

The fast-food industry is dominated by large players such as Jollibee,

McDonald’s, and KFC. However, smaller businesses offering unique selling points, such

5
as M@nokNalds with its proximity and eco-friendly packaging, can compete by targeting
ideal position in the markets. The industry is highly competitive but offers opportunities
for innovation and differentiation.

M@nokNalds is well-positioned to succeed in the competitive chicken burger

industry by focusing on proximity, eco-friendly practices, and catering to local flavor
preferences. Its youthful and fun branding, combined with effective social media
marketing, can further enhance its appeal to students. By capitalizing on industry trends
and addressing current gaps, M@nokNalds can carve out a profitable ideal position in the
market.

❖ Market Size and Growth: The Philippine fast-food industry is expected to grow
at a compound annual growth rate (CAGR) of 5-7% over the next few years. The
demand for chicken burgers specifically is rising, as chicken remains a staple in
Filipino diets. With increasing awareness of eco-friendly and local flavors,
M@nokNalds has the potential to capture a significant portion of the student
market.
❖ Industry Gap: There is a gap in terms of proximity to customers. While
established fast-food chains offer chicken burgers, many are located farther away
from our target market, creating a need for more accessible food options on
campus. Additionally, not many competitors focus on eco-friendly packaging,
giving M@nokNalds an ideal position in promoting eco-friendly.

SURVEY ANALYSIS (Inside the Campus of Marcial O. Rañola Memorial School)

The survey results show that most respondents prefer buying biscuits over chips,
highlighting a demand for more filling snacks compared to light, crispy options like chips.
A majority of the respondents buy snacks once per day, with some purchasing twice daily.
This suggests consistent snack consumption habits among students at Marcial O.
Rañola Memorial School. Most respondents prefer buying from the canteen rather than
from vendors. The majority of respondents budget ₱21-₱30 for their snacks, while others
prefer the ₱31-₱40 range.

M@nokNalds Ratings

Customers who tried the chicken burger with savoury gravy sauce gave positive
feedback, with ratings ranging from 7 to 10 (the lower one is rated 7 out of 10 and the

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highest one were rated 10 out of 10), indicating a high level of satisfaction. The feedback
of “delicious” from the customers suggests that the chicken burger is well-received in
terms of flavor, and the generous serving of gravy adds to the appeal of the product.

Competitor Environment

With approximately 7 canteens on campus, all offering biscuits, chips, desserts,

bread, and meals, M@nokNalds operates in a competitive environment. However, the
unique offering of a chicken burger with gravy sets it apart from the typical snacks sold
at other canteens.

The price of ₱30 for the chicken burger fits well within the preferred budget range
of ₱21-₱30. This competitive pricing, combined with the distinct offering of a chicken
burger with gravy, positions M@nokNalds favorably against other canteen options.

M@nokNalds has successfully positioned itself in a competitive canteen

environment by offering a unique product—the chicken burger with gravy—that meets
the taste preferences and budget constraints of the customers. The positive feedback
from customers and their preference for purchasing from the canteen further reinforces
the viability of M@nokNalds’ business strategy. With a pricing structure that aligns with
consumer budgets, the business is well-placed to grow and capture a significant share
of the campus snack market.

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 MARKET ANALYSIS

M@nokNalds targets students, faculty teachers, and staff at Marcial O. Rañola

Memorial School. This demographic is primarily composed of young individuals and
professionals looking for convenient and tasty meal options. The strategic location within
the school ensures easy access for students between classes and during breaks.

Within Marcial O. Rañola Memorial School, the potential market consists of

approximately 1,500-2,000 individuals, including students, teachers, and staff.
M@nokNalds aims to capture a significant share of this captive audience by providing
an accessible and appealing meal option. Initially, the business could serve around 100-
150 customers per day, which would align with its production capacity, ensuring a steady
flow of sales during peak times, such as breaks and lunch periods.

M@nokNalds aligns with two key trends In the fast-food industry: localization of
flavors and eco-friendly packaging. By offering a chicken burger with a rich gravy sauce
tailored to Filipino tastes, the business distinguishes itself in a competitive market,
appealing directly to local preferences. Additionally, the use of paper wraps instead of
plastic reflects growing environmental consciousness, giving M@nokNalds a competitive
edge through its commitment to sustainability. This focus on both taste and eco-friendly
practices positions the business as a forward-thinking and responsible choice for
consumers.

With an average pricing strategy of ₱30 per chicken burger, M@nokNalds could
aim for daily sales of around 36 pieces initially. This could generate daily revenues of
₱1,080, depending on demand fluctuations. Growth potential exists as the business
builds brand awareness and customer loyalty.

The convenience of being located on campus near to its target market gives
M@nokNalds a strong competitive advantage over off-campus fast-food chains, and
other canteen inside the campus are far to our target market. This proximity, combined
with a unique, flavorful product, enhances its appeal and accessibility for the target
market.

The on-campus location ensures efficient distribution, as customers can directly

access the business without walk long distance barriers. This reduces wait times and
adds to the convenience factor, which is crucial for the fast-paced school environment.

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 By focusing on its unique selling propositions—local flavors, eco-friendly
practices, and convenience—M@nokNalds is well-positioned to carve out a profitable
and ideal position within the school campus. Its focus on the student demographic,
combined with unique marketing through social media, will further strengthen its market
presence.

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 MARKET PLAN

PRODUCT. M@nokNalds offers a distinct chicken burger with savoury gravy sauce,
specifically crafted to appeal to the Filipino taste. Its unique flavor sets it apart
from conventional chicken burgers, creating an enticing option for students,
teachers, and staff at Marcial O. Rañola Memorial School. The chicken burger
will also be packaged in eco-friendly paper wraps, contributing to the reduction of
plastic waste.

PLACE. Located within the Senior High School area of Marcial O. Rañola Memorial
School at San Francisco Guinobatan Albay, M@nokNalds is strategically
positioned for easy access to students, teachers, and school staff. Being close to
the target market means that customers can easily grab a quick meal without
leaving the school premises, making it a convenient option during class breaks.

PRICE. Pricing will be competitive yet affordable for students, with a focus on providing
value for money—cost price of each chicken burger is ₱30. The goal is to make
the chicken burger an attractive option that fits within the average student’s
budget while maintaining a healthy profit margin.

PROMOTION

1. Social Media Campaigns: M@nokNalds will heavily rely on social media

platforms like Facebook and Instagram to create brand awareness and
engagement. By posting vibrant images of the chicken burgers, running contests,
and offering exclusive promotions, the business aims to attract the attention of
students and faculty.
2. Word of Mouth and Peer Promotion: Peer influence will play a crucial role in
marketing, especially since students are the main target. The team will encourage
friends, relatives, and classmates to try the product and share their experiences
on social media, creating a buzz around the brand.
3. Posters (Tarpaulin): The posters will be displayed in areas such as hallways,
classrooms, and canteen areas to inform the school community about
M@nokNalds’ opening. Posters will highlight key features of the product, such as
its unique savoury gravy sauce and eco-friendly packaging, to capture attention
and generate interest among potential customers.

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PEOPLE. The M@nokNalds team, lead by Dante P. Oliquino and supported by team
members: Krishia L. Otico, Gabriel Orpiada, Julian Andrei P. Sabdao, Laiza Marie
B. Reberta, Aleja Marie B. Preña, Noel O. Baytan, Jinalyn D. Oliva, Joseph
Vincent O. Cajoles, and Marie O. Antones. The target market are all the students,
faculty teachers, and staff at the senior high area.

PACKAGING. The eco-friendly paper wraps for the chicken burgers are a key element
of M@nokNalds’ eco-friendly commitment. The packaging not only minimizes the
environmental impact but also enhances the brand’s image as an eco-conscious
business.

POSITIONING. M@nokNalds will position itself as the go-to food option for students,
teachers, and school staff looking for a convenient, tasty, and environmentally
responsible meal. Its playful branding and strategic location will make it a
memorable and easy choice for its target market.

PRODUCTIVITY AND QUALITY. Maintaining consistent product quality is a top priority.

The team will ensure that the chicken burgers are prepared fresh. Regular
feedback from customers will be encouraged to continuously improve the product
and service quality.

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 PRODUCTION OR OPERATIONAL PLAN

Chicken Burger Recipe

INGREDIENTS

1. Chicken (2 kg)
2. Buns (6 packed with 6 pcs)
3. Flour (½ kg)
4. Oil (1 kg)
5. Salt (⅛ g)
6. Gravy Powder or Crispy Fry (1 pack/1 kg)

SERVING QUANTITY

Based on the given ingredients, a total of 36 chicken burgers can be made. The
recipe includes 2 kg of chicken, 6 packs of buns with 6 pieces per pack, and ½ kg of flour.
Additionally, 1 kg of oil will be used for frying, with ⅛ g of salt added for seasoning. To
enhance the flavor and crispiness of the chicken patties, a pack of gravy powder or crispy
fry mix, weighing 1 kg, is included. This combination of ingredients ensures that the
chicken burgers are flavorful, crispy, and sufficient for serving 36 pieces.

PROCEDURE

First of all, slice the boneless chicken into fillets,

and marinade the chicken in batter mixture of flour,
crispy fry, salt, and water for 30 minutes . Coat the
chicken with flour and set aside.

Second procedure is divide the buns into two

(each buns). Toast the inner layer of the buns in
the pan for 10 seconds in a low heat. If the inner
layer of the buns were brown, set it aside.

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 Third procedure, fry the coated chicken fillets in
a hot boiling oil in a low heat to cook the chicken
inside. Wait until golden brown.

Fourth step is make a gravy sauce with crispy

fry, flour, and water. Cook until the sauce were
viscous.

Lastly, insert the chicken fillets inside the buns

and package it with paper wraps and put the
logo picture. Transfer the gravy inside the
container with a serving hole. (Put the gravy
inside the buns using the container before
serving the chicken burger).

The operational plan focuses on the specific resources and processes necessary
to run M@nokNalds efficiently. This includes the four M’s: Materials, Machines, Men (and
Women), and Money, which are essential components of the production and service
delivery process.

MATERIALS. M@nokNalds requires a steady supply of high-quality ingredients and

packaging materials to produce its chicken burgers. Regular inventory checks will
be conducted to ensure that materials are adequately stocked. Suppliers will be
chosen based on quality, price, and reliability to maintain consistency in the
product. Key materials include:

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 1. Chicken fillets. Fresh and marinated to ensure flavor and tenderness.
2. Buns. Soft burger buns sourced from local bakeries to maintain freshness.
3. Savoury Gravy Sauce Ingredients: The signature savoury gravy will be made
using common Filipino spices and ingredients (gravy ingredients are: flour, crispy
fry, and water), with a focus on creating a flavorful and rich taste.
4. Eco-friendly paper wraps. Sustainable, biodegradable paper wraps that align
with the business’s commitment to reducing plastic waste.
5. Logo Stickers. Small printed logo of the business in paper

MACHINES. All machines will undergo regular maintenance to ensure smooth

operations and avoid any disruptions in production. The production process at
M@nokNalds will rely on basic kitchen equipment to prepare and cook the
burgers efficiently. Key machines include:

1. Stove. To prepare the chicken burger and savoury gravy sauce fresh each day.
2. Packaging station. A dedicated area for wrapping burgers in eco-friendly paper
before they are served.

MEN (and WOMEN). Training will be provided to all team members to maintain a high
level of food hygiene, safety, and customer service. The business will operate efficiently
by assigning clear roles and responsibilities to each team member. The M@nokNalds
team will manage the different aspects of the business. Key roles include:

1. Manager. Oversees daily operations, coordinates with suppliers, ensures product

quality, and manages inventory.
2. Assistant Manager. Supports the manager in overseeing daily operations,
manages staff schedules, helps maintain product quality, and ensures that food
hygiene and safety standards are met. They also step in to manage the business
in the manager’s absence.
3. Procurement Officer. This role involves sourcing and buying ingredients,
managing supplier relationships, negotiating prices, and ensuring that the quality
of materials meets the business’s standards. They may also track inventory to
ensure supplies are always available when needed.
4. Salesperson and Assistant Salesperson. Responsible for promoting and
selling products or services to customers.

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 5. Cook and Assistant Cook. Responsible for preparing the chicken fillets, gravy
sauce, and assembling the burgers.
6. Cashier And Assistant Cashier Handles customer orders, payments, and
manages the cash register.
7. Kitchen Assistant. Assist in food preparation, packaging, and maintaining
cleanliness in the kitchen.

MONEY. Regular financial monitoring and cost control measures will be implemented to
ensure profitability and sustainability. Any adjustments in pricing or operational costs will
be made based on market demand and operational efficiency. The financial component
of the operational plan will cover the cost of materials, equipment, partnership, and other
operational expenses. Key financial considerations include:

1. Start-up costs. Investment in kitchen equipment, initial inventory of ingredients,

packaging materials, and marketing.
2. Operating expenses. Daily costs such as raw materials, partnership wages,
utility bills, and maintenance.
3. Revenue projections. Based on the estimated sales of 100-150 burgers per day
at an average price of ₱25, daily revenues could range from ₱2,500 to ₱3,750.
4. Profit margins. M@nokNalds will aim to maintain a healthy profit margin by
balancing quality ingredients with cost-effective operations.

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 ORGANIZATIONAL PLAN

Partnership Members

OLIQUINO, DANTE P.
MANAGER

ORPIADA, GABRIEL
ASSISTANT MANAGER

SABDAO, JULIAN ANTONES, MARIE O.

ANDREI P.
SALES PERSON
COOK OLIVA, JINALYN D.
PROCUREMENT
OFFICER

PREÑA, ALEJA
CAJOLES, JOSEPH MARIE B.
VINCENT O.
ASSISTANT SALES PERSON
ASSISTANT COOK

OTICO, KRISHIA L. REBERTA, LAIZA

BAYTAN, NOEL O.
CASHIER MARIE B.
KITCHEN ASSISTANT
ASSISTANT CASHIER

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M@nokNalds Partnership

M@nokNalds is structured as a partnership, where each member holds a stake

in the business. This allows for shared decision-making, shared responsibilities, and
collective investment in the success of the venture. The partnership enables flexibility in
management and encourages an environment where partners collaborate and support
each other’s roles.

As a partnership, major decisions in the business will be made collaboratively by

all partners. Each partner has an equal voice in decisions related to strategy, financial
investments, product offerings, and long-term planning. Regular meetings will be held to
discuss ongoing operations, address any issues, and set goals for the business.

Profits generated by M@nokNalds will be divided equally among the partners,

based on the contributions and agreements set at the start of the business. Each partner
will also have the opportunity to reinvest a portion of their profits back into the business
to support future growth and expansion.

The partnership model of M@nokNalds allows for a strong, collaborative

approach to running the business. Each partner brings unique skills and perspectives
that contribute to the overall success of the venture. With clear roles, shared decision-
making, and a commitment to delivering high-quality products, M@nokNalds is well-
positioned to thrive in the competitive food market.

PROFILE OF THE INDIVIDUALS

NAME CURRENT CURRENT GRADE

AGE LOCATION & SECTION
OLIQUINO, 17 YEARS CALZADA,
DANTE P. OLD GUINOBATAN, 12 HELIUM/GAS
ALBAY
ORPIADA, 17 YEARS SAN RAFAEL,
GABRIEL OLD GUINOBATAN, 12 HELIUM/GAS
ALBAY

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OLIVA, JINALYN 22 YEARS SAN FRANCISCO,
D. OLD GUINOBATAN, 12 HELIUM/GAS
ALBAY
ANTONES, 18 YEARS KANGGAW,
MARIE O. OLD GUINOBATAN, 12 HELIUM/GAS
ALBAY
PREÑA, ALEJA 17 YEARS BUBULUSAN,
MARIE B. OLD GUINOBATAN, 12 HELIUM/GAS
ALBAY
SABDAO, 18 YEARS MAGUIRON,
JULIAN ANDREI OLD GUINOBATAN, 12 HELIUM/GAS
P. ALBAY
CAJOLES, 17 YEARS PALANOG,
JOSEPH OLD CAMALIG, ALBAY 12 HELIUM/GAS
VINCENT O.
BINOGSACAN
OTICO, 17 YEARS LOWER, 12 HELIUM/GAS
KRISHIA L. OLD GUINOBATAN,
ALBAY
REBERTA, 17 YEARS BASCARAN, 12 HELIUM/GAS
LAIZA MARIE B. OLD CAMALIG, ALBAY
BAYTAN, 17 YEARS TUMPA, CAMALIG, 12 HELIUM/GAS
NOEL O. OLD ALBAY

RESPONSIBILITIES

1. Manager. Oversees daily operations, coordinates with suppliers, ensures product

quality, and manages inventory.
2. Assistant Manager. Supports the manager in overseeing daily operations,
manages staff schedules, helps maintain product quality, and ensures that food
hygiene and safety standards are met. They also step in to manage the business
in the manager’s absence.
3. Procurement Officer. This role involves sourcing and buying ingredients,
managing supplier relationships, negotiating prices, and ensuring that the quality

18
 of materials meets the business’s standards. They may also track inventory to
ensure supplies are always available when needed.
4. Salesperson and Assistant Salesperson. Responsible for promoting and
selling products or services to customers.
5. Cook and Assistant Cook. Responsible for preparing the chicken fillets, gravy
sauce, and assembling the burgers.
6. Cashier And Assistant Cashier Handles customer orders, payments, and
manages the cash register.
7. Kitchen Assistant. Assist in food preparation, packaging, and maintaining
cleanliness in the kitchen.

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 FINANCIAL PLAN

Operational Expenses

Materials Needed in
Chicken Burger and Quantity Needed Price Cost
Savoury Gravy Sauce
1. Chicken 2 kg ₱360
2. Buns 6 packed with 6 pcs ₱120
3. Flour ½ kg ₱20
4. Oil 1 kg ₱75
5. Salt ⅛g ₱3
6. Gravy Powder or 1 pack/1 kg ₱100
Crispy Fry
7. Butane 1 pcs ₱80
8. Paper Wrapper 100 pcs ₱63
TOTAL EXPENSES: ₱821
CHICKEN BURGER QUANTITY: 36 pcs

Partnership Funds

Partnership (of) Contributed Amount

DANTE P. OLIQUINO ₱83
GABRIEL ORPIADA ₱83
KRISHIA L. OTICO ₱83
MARIE O. ANTONES ₱83
JINALYN D. OLIVA ₱83
NOEL O. BAYTAN ₱83
ALEJA MARIE B. PREÑA ₱83
JULIAN ANDREI P. SABDAO ₱83
JOSEPH VINCENT O. CAJOLES ₱83
LAIZA MARIE B. REBERTA ₱83
TOTAL CONTRIBUTION: ₱830

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 Given that each burger costs ₱30, we can estimate the gross profit by analyzing
the total production cost and sales revenue. Assuming we use 2 kg of chicken, 6 packs
of buns, and the other ingredients listed, we calculate the total cost of production and
compare it to the revenue generated.

For example, if we produce 36 burgers (based on 6 packs of buns containing 6

pieces each), our total cost would be ₱821. This is derived from the sum of ingredient
prices:

Chicken ₱360
Buns ₱120
Flour ₱20
Oil ₱75
Salt ₱3
Gravy Powder/Crispy Fry ₱100
Butane ₱80
Paper Wrapper ₱63
TOTAL: ₱821

Selling 36 burgers at ₱30 each results in revenue of ₱1,080 (36 burgers × ₱30).
To determine gross profit:

Gross Profit = Revenue – Total Cost

Gross Profit = ₱1,080 - ₱821 = [₱259]

With an average pricing strategy of ₱30 per chicken burger, M@nokNalds could
aim for daily sales of around 36 units initially. This could generate daily revenues of
₱1,080, depending on demand fluctuations. Growth potential exists as the business
builds brand awareness and customer loyalty.

By maximizing the use of reusable ingredients (such as oil: can last in

approximately 2 days, and paper wrappers across multiple days), and efficient
management of materials like Crispy Fry and butane, M@nokNalds can increase daily
production and potentially improve gross profit further, as costs reduce on subsequent
days.

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 Income Statement of Chicken Burger

Week Week Week Week TOTAL

(1) (2) (3) (4) AMOUNT
Forecasted Sales ₱5,400 ₱5,400 ₱5,400 ₱5,400 ₱21,600
Less Forecasted ₱4,500 ₱4,500 ₱4,500 ₱4,500 ₱18,000
Expenses ₱4,105 ₱4,105 ₱4,105 ₱4,105 ₱16,420
Projected Profit ₱1,295 ₱1,295 ₱1,295 ₱1,295 ₱5,180

If the product sales drop from 36 burgers to 30 burgers per week, the revenue
would adjust to ₱4,500, considering that each burger is priced at ₱30 (30 burgers × ₱30).
This decrease in sales will affect the overall weekly income projection, resulting in a lower
profit margin than initially anticipated. Despite this, the business could still manage
operational expenses efficiently by utilizing cost-saving practices, such as maximizing
the use of ingredients like oil and paper wrappers over multiple days. This approach
helps balance the financial impact of reduced sales.

The Financial Plan outlines both the operational expenses and partnership
contributions necessary for the business. The total initial expense for producing 36
burgers is ₱821, which includes the cost of chicken, buns, flour, oil, salt, gravy powder
or crispy fry, butane, and paper wrappers. The partnership funds, totaling ₱830, are
contributed equally by ten team members, ensuring that the operational costs are
covered.

For each week, the forecasted sales are projected at ₱5,400, while expenses are
estimated at ₱4,105. After accounting for the forecasted expenses, the projected weekly
profit is ₱1,295, leading to a total projected profit of ₱5,180 over four weeks. Even with
potential fluctuations in demand, such as selling fewer burgers, the business can still
generate profit through careful management of resources and efficient cost control. This
financial plan ensures that M@nokNalds maintains sustainability and growth potential
even when facing challenges in sales performance.

CHANGE IN DEMAND

If demand for M@nokNalds’ chicken burgers increases and sales rise from 36
burgers to 72 (×2), 108 (×3), or even 144 (×4), we will scale up production accordingly.

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With each burger priced at ₱30, selling 72 burgers would generate ₱2,160 in revenue,
while 108 burgers would bring in ₱3,240, and 144 burgers would result in ₱4,320 in every
day. As operational expenses remain relatively stable, the increase in sales would
significantly boost our gross profit. By efficiently managing ingredient usage, such as
reusing oil and maximizing other supplies, the business would be able to meet higher
demand while ensuring a healthy profit margin at each production level, contributing to
the long-term sustainability of M@nokNalds.

Hypothetical Demand Schedule of Chicken Burger Being Priced at ₱30

Situation (×) Price (₱) Quantity (pcs)

(×4) ₱4,320 144
(×3) ₱3,240 108
(×2) ₱2,160 72
(×1) ₱1,080 36

The Date Accomplished:

OCTOBER 2024

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