CHAPTER 1

Marketing Plan

I. Product/Service Description

TOP-ioca is a well-known dessert with the best drinks that is in

demand nowadays most especially to the young ages. This product basically

provides a fulfilling and relieving fondness to every customer. This tapioca is

created with the mixture of different flavorings and is originated in the term “top”

which means the topmost among all tapioca products. One of the most important

things is to satisfy everyone with the taste of it. This tapioca is sweet and refreshing

and it usually has little balls that are squishy, tapioca pearls in nature and goes

through individual additives.

This drink’s uniqueness and the variety of flavors it offers broaden

its appeal to the customers and will keep them interested. Taste and the flavors

are the main part of the product that keeps customers coming back for more.

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 II. Location

The TOP-ioca is located at the Sta. Ana Avenue Holy Cross of

Davao College, ground floor fronting the cashier’s office. The location of the stall

is accessible to the students, employees and staffs so that customers may be able

to recognize the product easily. The area is noticeable to the people who will visit

the school campus.

Figure 1

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 III. Market Area

Entrepreneurs placed the business stall in the most visible location inside

the Holy Cross of Davao College where every students, employees, staffs and

guests can immediately perceive the beverage product every time they walk in and

out in the school. The area is not that spacious and just exactly right to service all

the available demand and the supply is appropriate for a small business that the

target market can purchase.

IV. Main Customers

The target customers of this product reaches across all genders and

has a wide range of consumers specifically the students, faculty employees and

the staffs as they are inside the campus. Students are very familiar with this

product most especially who are variety seekers that has a limited product loyalty

when it comes to flavors and choices primarily depending on the customer’s taste

and situation at the time and who appear to be more likely prefers sweets. For the

faculty employees, young or old considers the health focus the most because our

choices are based upon providing health benefits to all.

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V. Total Demand

YEAR POPULATION Average Percent of Number of Total Demand

Customers (25%) Purchases

(25%)

2019 ₱9,100 ₱2,275 ₱568.75 ₱5,687.5

2020 ₱10,500 ₱2,625 ₱656.75 ₱6,562.5

2021 ₱12,222 ₱3,055.5 ₱763.85 ₱7,638.75

Table 1

VI. Selling Price

Ingredients ₱1,900

Transportation ₱150

Utensils ₱2,070

Mark-up ₱5

Selling Price (350 ml) ₱65

Selling Price (500 ml) ₱75

Table 2

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 VI. Projected Sales

Product Sales per Sales per week Sales per Sales per year

day (350ml) (350ml) month (350ml) (350ml)

Tapioca Mango 25 pieces 125 pieces 500 pieces 120,000 pieces

Tapioca 25 pieces 125 pieces 500 pieces 120,000 pieces

Avocado

Table 3 Project Sales in Volume (350 ml)

Product Sales per day Sales per Sales per Sales per year

(500ml) week (500ml) month (500ml) (500ml)

Tapioca 25 pieces 125 pieces 500 pieces 120,000 pieces

Mango

Tapioca 25 pieces 125 pieces 500 pieces 120,000 pieces

Avocado

Table 3.1 Project Sales in Volume (500 ml)

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Product Per day ( Price (350 Sales per Sales per Sales per Sales per

In ml) day week month year

volume) (350ml) (350ml) (350ml) (350ml)

(350ml)

Tapioca 25 ₱65 ₱1,625 ₱8,125 ₱32,500 ₱7,800,00

Mango

Tapioca 25 ₱65 ₱1,625 ₱8,125 ₱32,500 ₱7,800,00

Avocado

Table 3.2 Project Sales in Pesos (350 ml)

Product Per day Price Sales per Sales per Sales per Sales per

(in (500ml) day week month year

volume) (500ml) (500ml) (500ml) (500ml)

(500ml)

Tapioca 25 ₱75 ₱1,875 ₱9,375 ₱37,500 ₱9,000,00

Mango 0

Tapioca 25 ₱75 ₱1,875 ₱9,375 ₱37,500 ₱9,000,00

Avocado 0

Table 3.3 Project Sales in Pesos (500 ml)

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 VII. Marketing Strategy

TOP-ioca has come up with different strategies starting in 20%

discount for the first 50 persons. Advantage is that the area is located inside

the school campus and means that the customers will be mostly students, staffs

and faculty employees. The market research shows that these are insight

customers into better tasting tapioca where every customer can have the best

satisfaction towards the choice of beverage. In order to engage customers

effectively online and through social media, it is important to have a coherent

social media strategy particularly to small businesses for a major benefit of

conducting an awareness that helps to develop the marketing effectively.

Sharing content on Facebook, Twitter or even Instagram will draw attention to

the sales. It can also generate in the social media accounts that the business

uses for the improvement of boosting it and providing better information related

to the product so that a lot of people may reach and see it all the time

XI. Marketing Budget

PARTICULARS COST PER QUANTITY 2019 2020

UNIT

Flyers ₱10 100 ₱1,000 ₱1,000

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 Tarpaulin ₱400 1 ₱400 ₱400

Table 4

CHAPTER 2

Operational Plan

I. Technical Description of the Product or Services

TOP-ioca offers a well-known beverage that exist in the society

nowadays which is called tapioca. There are a lot of existing tappioca

business owners today but TOP-iocca differs among of them is the taste and

the ingredients that is being used which truly satisfy the cravings of the

customer. It offers two fresh fruit flavors which is the mango and avocado that

has also two size which is regular (350 mL0 and large size (500 mL). The

straw of the product that has a cute design that is attractive to the eye of the

customer. The bottles that is being used are reusable and recyclable in which

it can be used in putting some liquid stuffs. The services offer of the TOP-ioca

business assures that staff have a good characteristic that may be able to

accompany the customer well so that the customer would love to come back

and purchased product.

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II. Production/ Operations Process

a. Step by Step Procedure

Step 1: Listing the materials and ingredients needed.

Step 2: Preparing all the materials and ingredients needed as well as

the equipment.

Step 3: Get a kettle and fill it with water and boil the water.

Step 4: When water is boiled, put the sago in the kettle and put a pinch

of sugar and wait until it becomes smooth.

Step 5: While waiting the sago to be cooked, open those liquid

ingredients like condensed, evaporated milk and all-purpose cream.

Step 6: Get a bowl and pour those liquid ingredients slowly and mix

them together.

Step 7: Prepare those fresh fruits (mango & avocado) and peel them off.

Step 8: After peeling those fruits, cut them in a cube cut and put in a

plate or a bowl.

Step 9: When the sago is cooked, place it in a bowl.

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Step 10: Get the bottle (regular&large size) and put the mix liquid

ingredients in the bottle together with the fresh fruit and the sago. Be

sure to put those ingredients equally and measures them equally.

Step 11: Put those bottle in a freezer or refregirator.

Step 12: Mango & avocado tapioca is ready to serve.

b. Duration per step per batch

 Listing the materials and ingredients needed.

- Maximum of 3 minutes

 Preparing all the materials and ingredients needed as well as the

equipment.

- Minimum of 2 minutes

 Get a kettle and fill it with water and boil the water.

- Maximum of 2 minutes

 When water is boiled, put the sago in the kettle and put a pinch of

sugar and wait until it becomes smooth.

- Maximum of 20 to 30 minutes

 While waiting the sago to be cooked, open those liquid ingredients

like condensed, evaporated milk and all-purpose cream.

- Maximum of 5 minutes

 Get a bowl and pour those liquid ingredients slowly and mix them

together.

- Maximum of 5 minutes

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 Prepare those fresh fruits (mango & avocado) and peel them off.

- Maximum of 10 minutes

 After peeling those fruits, cut them in a cube cut and put in a plate or

a bowl.

- Maximum of 10 minutes

 When the sago is cooked, place it in a bowl.

- Maximum of 3 minutes

 Get the bottles (regular & large size) and put the mix liquid

ingredients in the bottles together with the fresh fruits and the sago.

Be sure to put those ingredients equally and measures them equally.

- Maximum of 30 minutes

 Mango & avocado tapioca is ready to serve.

- Maximum of 2 minutes

C. Labor and Machine Requirement per Step

Labor Materials Needed Specification

Cook Kettle, Electric Stove, The one who will cook

Freezer the sago and make

the tapioca.

Crew Bottle, Straw, Tissue The one who will

serve the order of the

customer.

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 Table 5

III. Store Location and Lay out

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 Figure 2

IV. Machineries And Equipment

Particulars Qty

Electric Stove 1

Freezer 1

Strainer 1

Knife 1

Bowl 3

Chopping Board 1

Spatula 2

Plate 2

Tupperware 3

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 Bottles 100pcs per day

Table 6

V. Sources of Equipment

The sources of the equipment will be the Gaisano Mall of Davao

because it is accessible to the staff and crew because it is near the store

location.

VI. Supplies

Qty Unit Particulars Cost Total Cost

1 Pack(100 Tissue Php 200 Php 200

pcs)

2 Pack(50 pcs) Straw Php 30 Php 60

2 Pack(25 pcs) 350ml bottle Php 15 each Php 750

2 Pack(25 pcs) 500ml bottle Php 20 Php 1000

Table 7

VII. Raw Materials

 Fresh Fruit (Mango & Avocado)

 Sago

 Sugar

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  Liquid Ingredients ( Condensed, evaporated milk, all purpose

cream)

VIII. Sources of Raw Materials

 Public Market

 Gaisano Mall of Davao

IX. Labor Requirements

 Cook

 Crew

X. Production Cost

Qt Unit Particular Unit Tota Cost/Da Cost/Mont Cost/Yea

y s Cos l y h r

t Cost

5 Kilo Mango Php Php Php 800 Php 24,000 Php

s 160 800 288,000

5 Kilo Avocado Php Php Php 450 Php 13,500 Php

s 80 450 162,000

3 Kilo Sago Php Php Php 240 Php 7,200 Php

s 80 240 86,400

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 2 Kilo Sugar Php Php Php 120 Php 3,600 Php

s 60 120 43,200

5 Pcs Evaporate Php Php Php 140 Php 4,200 Php

d Milk 28 140 50,400

10 Pcs Condense Php Php Php 350 Php 10,500 Php

d 35 350 126,000

8 Pcs All Php Php Php 408 Php 12,240 Php 146,

Purpose 51 408 880

Cream

Table 8

CHAPTER 3

Organization & Management Plan

I. Form of Business

The entrepreneurs have accommodated and formed the business as

Partnership involving 5 proprietors in starting the TOP-ioca business stall. The

proprietors are expected to make quarterly estimated tax payments in order to

2
make a profit. The business is registered to the Security and Exchange

Commission (SEC) together with the submission of all the agreements and

licenses. The capital is P15,000 with the consolidation of all 5 entrepreneurs

implied.

II. Organizational Structure

Figure 3

III. Business Experience and Qualifications of the Entrepreneur ( Job

Position, Job Description , Qualification, Salary )

Job Position Job Description Qualification

Manager >plan and promote the daily >Minimum of a Bachelor's

schedule of employees. degree or equivalent in

business or a departmentally
>interview, hire, and
related field.
coordinate employees.

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 >create and maintain >Specialized training

budgets.
in managing human

resources, preferred.

Crew >take customer orders and >Must know communication

process payments. and interpersonal skills

>They may also work on

>Positive attitude
preparing and expediting

food orders.

Cashier >collecting and counting >Basic math and

payments computer skills.

>answering to customer >High School Diploma or

inquiries equivalent.

Cook >Prepares foods to the >High school diploma or

specifications of the client. equivalent preferred.

>Prior experience in related

beverage service and food

preparation.

Table 9

With regards on the salary of the staff they will receive a minimum salary per day.

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 IV. Pre-Operating Activities (Gantt Chart)

Time Table of Completion of Jobs (in days)

Activities 1 2 3 4 5 6 7 8 9 10 11 12
1.Preparation Business
Plan
2. Finding for Capital
3. Searching for location

4. Process of permits and

licenses
5. Buying of Equipment

6.Purchase raw materials

& supplies
7. Hiring of Employees
8. Open bank account
9. Orientation of Workers
10. Start of Business

Table 10

In day 1 to day 2 TOP-ioca will preparing the business plan. And day 3 to day

4 will finding for capital. In day 4 to day 5 searching for location for the stall. Day 6

Processing for permit and licenses. And day 7 will buying of equipment and

purchase raw materials and supplies. Day 8 to 9 hiring of employees. And day 10

opening of bank account. Day 10 to 11 will orientation of workers. Day 12 will start

of business.

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 V. Pre-Operating Expenses

Activities Expenses

1.Preparation Business Plan Php 400

2. Finding for Capital ____________________________

3. Searching for location ____________________________

4. Process of permits and licenses Php 1000

5. Buying of Equipment Php 20422

6.Purchase raw materials & supplies Php 4518

7. Hiring of Employees ____________________________

8. Open bank account ____________________________

9. Orientation of Workers _____________________________

10. Start of Business ____________________________

Table 11

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 VI. Store Equipment & Furniture & Fixtures

Refrigerator Php 11,522

Electric stove Php 8,900

Table 12

VII. Administrative Expenses

Rent Php 10,000

Travel expense Php 1,000

Salaries Php 183,000

Advertising expense Php 1,400

Equipment Php 20,000

Table 13

CHAPTER 4

Financial Plan
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 I. Project Cost

Cost in a Day TOTAL

Ingredients Php 2,508

Marketing Budget Php 1,400

Business Plan Php 400

Store Equipment Php 20,422

Permits and Licenses Php 1,000

Transportation Cost Php 100

Store Supplies Php 2,010

TOTAL PROJECTED COST PER DAY Php 27,840

Table 14 Projected Cost per Day

II. Source of Capital

The source of capital of the TOP-ioca business will be a loan from

the bank or in a form of contribution of each member since Top-ioca is a

partnership business. It can be also in a form of borrowing money from lending

2
companies that offers a lower percentage of interest so that the business could

catch up and earn profit to be able to pay the borrowed money. If one of the

partners have much money to sustain the capital it would be advantage to

lessen such liabilities of the business.

III. Profit and Loss Statement

Particulars 1 year

Sales Php. 168,000,000

Less:

Cost of Sales Php. 45.601,200

Gross Profit Php. 122,398,800

Less:

Operating Expenses Php. 2,584,800

Net Income Php. 119,814,000

Table 15

IV. Financial Analysis

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 1 Year

Current Assets:

Cash Php. 45,600,000

Petty Cash Fund Php. 100,000

Non-Current Assets:

Furniture & Fixtures Php. 20,400

TOTAL ASSETS Php. 45,720,400

Equity:

Banados, Capital Php. 9,144,080

Revilla, Capital Php. 9,144,080

Jovez, Capital Php. 9,144,080

Toyongan, Capital Php. 9,144,080

Codilla, Capital Php. 9,144,080

TOTAL EQUITY Php. 45,720,400

Table 16

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 APPENDICES

PERSONAL INFORMATION

Name: Ronselle Lynnice Revilla

Address: Panacan Davao City

Email Address: ronsellerevilla@gmail.com

Birthday: February 23, 2000

Nationality: Filipino

Religion: Catholic

Civil Status: Single

EDUCATIONAL BACKGROUND

Elementary School: F.Bangoy National High School

Junior High School: Holy Cross College of Sasa

Senior High School: Assumption College of Davao

College: Holy Cross of Davao College,.Inc.

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PERSONAL INFORMATION

Name: Reca Mae Toyongan

Address: Malagamot Panacan Davao City

Email Address: recatoyongan@gmail.com

Birthday: August 12, 2000

Nationality: Filipino

Religion: Roman Catholic

Civil Status: Single

EDUCATIONAL BACKGROUND

Elementary School: AFPLC Elementary School

Junior High School: Holy Cross College of sasa

Senior High School: Assumption College of Davao

College: Holy Cross of Davao College,.Inc

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PERSONAL INFORMATION

Name: Jullie May Banados

Address: Dona Mercedes Panacan Davao City

Email Address: jullieeemayyy@gmail.com

Birthday: June 10, 2001

Nationality: Filipino

Religion: Catholic

Civil Status: Single

EDUCATIONAL BACKGROUND

Elementary School: AFPLC Elementary School

High School: Holy Cross College of Sasa

College: Holy Cross of Davao College. Inc

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PERSONAL INFORMATION

Name: Maleanie COdilla

Address: Dona Pilar Sasa Davao CIty

Email Address: maelaniecodilla@gmail.com

Birthday: May 9, 2000

Nationality: Filipino

Religion: Catholic

Civil Status: Single

EDUCATIONAL BACKGROUND

Elementary School: Dona Pilar Learning Center

Junior High School: Holy Cross College of Sasa

Senior High School: Assumption College of Davao

College: Holy Cross of Davao College. Inc.

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PERSONAL INFORMATION

Name: Fatima Mae Joves

Address: Tibungco Davao City

Email Address: fatimajoves@gmail.com

Birthday: January 1, 2000

Nationality: Filipino

Religion: Catholic

Civil Status: Single

EDUCATIONAL BACKGROUND

Elementary School: Macangao Central Elementary School

Junior High School: Macangao Agricultural High School

Senior High School: Macangao Agricultural Senior High School

College: Holy Cross of Davao College

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REFERENCES