Squashy-FlanRolls ResearchPaper

Kingfisher Senior High School
Lucao District, Dagupan City
A Business Research entitled

Squashy-Flan Rolls
A study about the improved squash-based products.
In Partial Fulfillment of the Requirements in

Research Project of ABM Strand Senior High School
Submitted by:
Estrada, Christian Karl V.
Junio, Juliann Robert M.
Aquino, Lyka Yvonne S.
Bataan, Maureen Neña D.
Cababat, Trisha Pamela F.
Silag, Anna Louise C.
Tamayo, Abegail P.
Submitted to:
Ms. Judylyn Dela Cruz
Research Adviser
Table of Contents
Executive Summary..................................................................................................................... 1
I. Introduction........................................................................................................................... 1
A. Background of the Study...................................................................................................1
B. Scope and Delimitation.....................................................................................................3
C. Significance of the Study...................................................................................................3
II. Overview of the Business.....................................................................................................5
A. Company Profile..................................................................................................................5
B. Product Description........................................................................................................... 8
C. Target Market...................................................................................................................... 9
D. Location Profile................................................................................................................. 9
III. Industry Assessment.......................................................................................................10
A. Industry Overview........................................................................................................... 11
B. Supply............................................................................................................................. 12
C. Demand.......................................................................................................................... 13
D. Five Porter’s Forces Model.............................................................................................14
E. SWOT Analysis............................................................................................................... 16
F. Competitor’s Profile.........................................................................................................21
IV. Review of Related Literature...........................................................................................22
V. Areas of Feasibility............................................................................................................. 30
A. Management................................................................................................................... 30
1. Management Team.....................................................................................................30
2. Organizational Chart....................................................................................................31
3. Job Description and Specification................................................................................31
B. Marketing........................................................................................................................ 34
1. Consumer Analysis......................................................................................................34
2. Product Strategy and Positioning................................................................................36
3. Pricing Strategy........................................................................................................... 37
4. Distribution Strategy....................................................................................................37
5. Promotional Activities..................................................................................................39
C. Production and Operation...............................................................................................43
1. Production Process.....................................................................................................43
2. Process Flowchart.......................................................................................................49
3. Facility Layout............................................................................................................. 50
4. Gantt Chart of Activities...............................................................................................51
5. Production Time table..................................................................................................52
6. Initial Investment Requirement....................................................................................54
7. Supplier’s Information..................................................................................................58
D. Financial.......................................................................................................................... 59
1. Assumptions................................................................................................................ 59
2. Product Costing........................................................................................................... 69
3. Comparative Financial Statements..............................................................................70
4. Notes to Financial Statements.....................................................................................73
5. Breakeven Analysis.....................................................................................................79
6. Financial Ratios........................................................................................................... 81
Conclusion................................................................................................................................. 84
Recommendation....................................................................................................................... 84
References................................................................................................................................ 84
Executive Summary
Squashy-Flan Rolls plans to start a food business offering a developed version of a traditional
snack in Zone 1, Rizal Avenue, Bayambang, Pangasinann to support the local Filipino dessert
and snack in accordance to the mission, "To make every Filipino’s snack special by providing a
new experience through Squashy-Flan Rolls’ unique and nutritional twist of the beloved leche
flan and turon.” Since Filipinos are known for having a sweet tooth, researchers conclude that
consumers are willing to try new food products to be manufactured in the municipality of
Bayambang with the use of target market analysis. Based on the culture of the Filipinos, leche
flan is the most popular dessert served at parties, fiestas, and other special occasions.
Businesses that sell leche flan are actively finding ways to develop their product offerings. With
the abundance of restaurants and cafes serving the native dessert, businesses tend to
differentiate their products from others by providing new variations of serving it to the customer.
The researchers then came up with a snack made of a squash-based leche flan which is cut
into strips and rolled into a spring roll wrapper. Researchers also consider the consistency and
competitiveness of the product, which directly provides benefits and pleasure to the needs of
the consumers, specially to its target market: parents of children, adolescents and employees.
During the first year of the business, Squashy-Flan Rolls' primary marketing aim is to make it a
well-known snack in Bayambang as a manufacturer of a squash-based snack and to develop
the firmness of the company by increasing the initial profit of the business' operation.
I. Introduction
A. Background of the Study
Squashy-Flan Rolls is a business in the snack food industry. It offers a snack which is
turon-like, but instead of saba, the product is filled with a slice of leche flan. In addition,
the leche flan inside has an additional ingredient which is the squash. This product
comes along with different dips: chocolate syrup, caramel syrup, and honey butter syrup.
Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 1

Cababat, T.P, Silag, A.L., Tamayo, A
This business is business to customer in which it will sell its products directly to the
customers. It will have a stall along Zone 1, Rizal Avenue, Bayambang, Pangasinan.
Squashy-Flan Rolls is a product made by innovation which was based from turon and
leche flan. Leche flan, being one of the most favorite desserts of Filipinos which was only
served during special occasions and turon, which is a snack that became a part of the
everyday lives of Filipinos, the researchers came up with the idea to combine these two
and make a new product.
Squashy-Flan Rolls aims to produce and sell a nutritious snack. Researchers came with
this product because many young people today are deficient in the various vitamins and
minerals their bodies need. Vitamins are nutrients that one's body needs to be healthy.
When there is a lack of vitamins entering our body, our immune system may weaken.
This business aims to entice people to eat foods that can give them the vitamins they
need. This can be a way to give people ideas that they can also incorporate nutritious
fruits and vegetables to their desired food.
The researchers decided to venture out in this kind of business because different
opportunities are visible in this industry. First, some studies indicate that the snack
industry in the Philippines is expected to grow. Second, people are into food trends and
they are willing to try foods that are unique and unknown to them.
Additionally, the researchers incorporated squash in this product in order to make it
healthier than the usual leche flans. Squash, being the main ingredient of the product is
recognized as an important source of vitamins and minerals. It is high in vitamins A, B6,
and C, foliate, magnesium, fiber, riboflavin, phosphorus, and potassium making it a
nutrition-packed vegetable.

B. Scope and Delimitation
This proposal attempts to provide a squash-based product that can be sold to the
customers located in Zone 1, Rizal Avenue, Bayambang, Pangasinan. Primarily, the
focus of this study is on producing a product for the parents of the children, teens, and
employees for the reason that they are the ones who will get a lot of benefits from this
product.
The business type of Squashy-Flan Rolls is manufacturing. The product is available for
one size which retails for Php 12.00 each roll. The product is provided with a flavored
dipping of your choice: caramel, honey butter or chocolate syrups. The product is limited
to a leche flan made of squash rolled into a spring roll wrapper which is innovated from
leche flan and "turon."
The target market of this business covered parents of 6 to 12-year old children,
teenagers ages 13 to 19 and employees ages 20 to 30 since they are the ones who love
to try new food trends. The respondents of the business are also the target market.
Respondents were randomly selected according to the given age. They were asked to
answer an online survey made by the researchers about their preferences about the
food business.
C. Significance of the Study
This study aims to give information on how to make the business more profitable. It also
aims to give satisfaction to customers. In addition, this study intends to introduce
innovation. It is significant towards consumers, suppliers, businessmen, laborers, the
market, and future researchers.
Consumers: For consumers, they can get many benefits from simply buying this product.
Aside from being nutritious and new to their eyes, it is also affordable, nutritious, and in

good quality. This product can also be an alternative for traditional leche flan and other
desserts. Due to the study conducted by the researchers, the product has been found
healthy for all ages because of the vitamins and nutrients it can give such as vitamins A,
B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
Suppliers: For the suppliers, they will have income for the raw materials that will be used
to make the finished product. In addition to this, the suppliers will know if there is a
possibility for the raw materials to have a higher demand. This study can be considered
valuable for suppliers because if this study is carried out, the researchers can help to
increase the income of suppliers.
Businessmen: This will help to aspire businessmen to have knowledge about this type of
business. In addition to this, they will have information that they can use to start or even
improve this type of business. This will also give an opportunity for the businessmen to
invest in the product.
Laborers: This will give opportunities for a job. It can make laborers to be in mind for that
type of opportunity to have this job. More available jobs can reduce unemployment for
some people to improve the economy. Because of this study, it can be taken by
entrepreneurs looking for a unique product and they will definitely hire a laborer so that it
can be done successfully and quickly. The researchers hope that this study will help
lessen the burden on workers.
The Market: A lot of new products are coming and being introduced. This product can be
an addition to the goods that the market can provide. People in the market are interested
in something that is compelling to them. This study aims to promote the innovation of

products in the market. Because of this study, there is a possibility of having a new
product face in the market if this study is carried out.
Future Researchers: This study enables future researchers to have information and
analyze how to make this kind of business. Also, this will help future researchers to have
a reference material for a similar research study.
II. Overview of the Business
A. Company Profile
Squashy-Flan Rolls is a food business that offers an improved squash-based product that is
served as a turon-like. The product offers a twist given to the Filipinos' one of the most favorite
delicacies - the turon and leche flan. Squashy Flan-Rolls will be manufacturing the product.
Squashy-Flan Rolls is a business that does not only focus on the product itself because it will
also be offering different sauces as a variety of flavors to complement the product such as
chocolate syrup, caramel syrup, and honey butter syrup. The product is beneficial to its
consumers not only for its taste but also for its nutritional benefits like vitamins A, B6, and C,
folate, magnesium, fiber, riboflavin, phosphorus, and potassium that are present in the squash
and can also promote a healthy life.

Figure 2.1 Company Logo
Squashy Flan-Rolls was derived from the product itself. The word “squashy” came from the
word squash which is the main ingredient of the product. The word “flan” was taken from the
famous dessert leche flan. Lastly, “rolls” is taken from the famous turon/banana rolls wherein
the product is in a turon-like. Aside from the reason that color orange represents squash as the
main ingredient, the company logo was dominated by color orange because it symbolizes the
combination of energy of color red and the happiness of color yellow. The researchers want to
be able to serve joy, encouragement, and happiness to the customers by the product that is
offered. The font used in the company name was Harlow Solid Italic that represents the playful
and creative minds of the researchers that they hope to pass into people that will get to taste the
product offered by the business. Diamond shape was put in the background to further
emphasize the turon-like figure in the middle of the logo that represents the main product. Leche
flan can also be seen below to give awareness to the market about the filling inside. Squashy
Flan-Rolls will be a corporation type of business and there will be a Php 10,500 general
investment of each partner. The initial investment of Squashy Flan Rolls consists of the
Squashy Supply, Rent, Other Ingredients, Miscellaneous Expenses, and Stove which gives a
total of Php 91,835.

Management Team:
Management Team Squashy Flan Rolls is a product business and the form of this business is
partnership. Building a team demands matching job to people's strengths. That means giving
people responsibilities according to skill level, not based on how close a friend they are to you,
or whether you just like their sunny personality.
The General Manager will be Juliann Robert Junio, who is responsible to look at the overall
state of the business, to find out what is going on in their established business. He is perfect for
this position because he is good in planning and leading.
It will be successful because the manager has enough knowledge about the business they will
build. Along with this, they will also try to learn things that may even help their business.
Vision:
To be known as one of the best snack food industry. As well as to introduce innovation to the
market
Mission:
To make every Filipino's snack special by providing a new experience through Squashy-Flan
Rolls unique and nutritional twist of the beloved leche flan
General Objective:
To make their product well known in various parts of Pangasinan and not just in the area where
the business is established within a year of setting up the business

Specific Objective:
To provide new and unique flavors to the consumers at the same time of helping them gain
nutritional benefits from the product
B. Product Description
Leche flan is not already new to the Filipinos. This dessert originated from the Spaniards. It is
said to be the sweetest food that the Spaniards contributed to the Philippines. Crème Brulee, a
dessert in the United States, is said to be similar. Leche flan is usually prepared during special
occasions and can be considered as one of the Filipino's favorite desserts. If leche flan is one of
the favorite desserts of the Filipinos, you should not also miss turon, one of the favorite snacks
of the Filipinos. It is made from saba, rolled into sugar and wrapped in a lumpia wrapper and
then fried.
This is where the Squashy-Flan Rolls product is formed. Squashy-Flan Rolls is a golden brown,
crispy spring roll complimented by an oozing, smooth flan filling. It is a snack in which squash is
combined with the Filipinos' favorite leche flan rolled into a spring roll wrapper. With such
ingredients used in a leche flan, squash is added into it. In addition, this product was made like
a 'turon', but it contains squash leche flan inside instead of 'saba.' Squashy-Flan Rolls is also
new to the Filipinos, so through it, a new face can be given to one of the Filipinos' favorite
desserts and snacks, the leche flan and turon.
Squashy-Flan Rolls’ is not just a sweet snack or a sweet course of meal. The advantage of
buying this product is that it has a nutritional value because its ingredients are rich in nutrition.
Squash, the product's main ingredient, is high in vitamins A, B6, and C, foliate, magnesium,
fiber, riboflavin, phosphorus, and potassium. It is a nutritious power-packed vegetable. Squash

is also rich in manganese, a mineral that helps to boost bone strength and helps the body's
ability to process fats and carbohydrates. Other than squash, ingredients such as egg yolk and
milk are also healthy. Egg yolks contain vitamins A, D, E and K along with omega-3 fats. They
are also rich in folate and vitamin B12. Milk is rich in calcium. It is good to make the bones and
teeth stronger.
C. Target Market
The market segments that will be included in the target market includes children aged 6-
12 years old, teenagers aged 13-19 years old, and employee workers aged 20-30 years
old. The type of distribution will be Business to Customer (B2C). Squashy-Flan Rolls
intends to distribute the product to the target market located at and around Zone 1, Rizal
Avenue, Bayambang, Pangasinan where the physical store will be established. The end
users will include students from different schools around the physical store and also the
employees who work around the area. The target market can be described as the people
who enjoys different food trends and those who are having a great time at trying new
product varieties since they are at the age of exploration. Since they value the
experience of trying new and innovated products, Squashy-Flan Rolls will be capturing it
with their product - which is a combination of two traditional Filipino food delicacies:
leche flan and turon that is a golden brown, crispy spring roll complimented by an
oozing, smooth flan filling.
D. Location Profile
The location of Squashy-Flan Rolls is located in Zone 1, Rizal Avenue, Bayambang,
Pangasinan. This is a perfect location to serve the business's target market. The advantage of
having a mini stall in this place is that it is located on high traffic commuter routes and close to
schools and universities. This is a good opportunity to catch customers going to or from schools

or work, and while they are out for lunch. The location is also located in a bus station where
students, workers, and adults usually go after their school or work.
Squashy-Flan Rolls will have a physical store for it is easier to reach its customers. In addition,
a physical store is applicable for the business will be Business to Customers in which it will
serve its customers directly. The mini stall will look like the usual stall that everyone sees
around. It will be just small in size in which the sold products can be displayed and sold for
customers. The renting cost in the said location is P500 monthly.
Figure 2.3 Location’s Front View

Figure 2.4 Location’s Map
III. Industry Assessment
A. Industry Overview
Squashy-Flan Rolls belongs to the snack food industry. Snack food industry can be divided into
two: sweet snacks and salty/savory snacks. Sweet snacks typically include candy,
cookies/baked snacks, food bars, and fruit snacks. Salty/savory snacks include chips and
pretzels, cracks, nuts, dried meats and popcorn/rice snacks.
Nowadays, an increasing number of individuals are turning to snacks to address their
necessities for nutrition, convenience, energy, and satisfaction. Snacking needs are rising in
Southeast Asia, including the Philippines. In fact, approximately $1.2 trillion are spent on
snacking products every year. It's even anticipated to grow quicker and bigger than the other
food industries. As Arlene Amante, the Senior Brand Manager for Chocolates Equity and
Innovation Southeast Asia said, "The world of snacking is changing and we need to continue to
adapt, be agile, and move fast to win in snacking. It's a space we have been growing for the
past 56 years in the Philippines and one which we want to lead in the future."
According to a March 2019 study conducted by Nielsen Retail Audit, the snacks category is
growing at a double-digit rate in the Philippines. In the Philippines, the revenue in the snack
food segment amounts to US$4,091m in 2020. The market is expected to grow yearly by 10.0%
from 2020-2025. The average per capita consumption stands at 6.7 kg in 2020.
For the industry of squash, a raw ingredient of the product, it is commonly grown in the
Philippines throughout the year. In 2009, Philippines ranked 16th in the world production of
squash together with pumpkins and gourds with a production value of $43,441 at a volume of
247,759 metric tons. Squash is commercially cultivated in Ilocos Region, Cagayan Valley,

Southern Tagalog, and Bicol Region while Davao, Leyte, Nueva Ecija, and Batangas produce
semi-commercial scale.
In Cordillera, squash is one of the top three produced crop by the province of Abra with 13.6%
or 2,016.0 metric tons. Abra was also the top producer of squash in the whole region with 58.3%
regional total production. Apayao province also includes squash in its top three crops with 6.5%
or 766.4 metric tons. It is the second top producer of squash in the entire region 22.2% of
regional total production.
B. Supply
As Urdaneta becomes the soon to be squash capital with a wide variety of squash-based
products like biscuits, yema, cookies, macaroons, pimiento, jam, and catsup, the researchers
have taken the opportunity to bring the trend to Dagupan with a big twist. Instead of the desserts
mentioned, the twist is making a squash-based leche flan that is wrapped in a wrapper with a
variety of different sauces like caramel syrup, chocolate syrup, and etc.
According to bizfluent, supply and demand plays a vital role in our economy and there are
several factors that can greatly affect it. First is price fluctuation. Whenever the price of the
product increases and the consumer feels like it is no longer worthy to buy, demand will decline
resulting in lesser supply. Squash has a short shelf life meaning it is vulnerable to spoilage.
Another factor that can affect the supply and demand for the business are substitutes. As
Squashy-Flan Rolls is a snack type of business, different stores like Keritoh and Supersticks
have been established to also sell snacks and meals at an affordable price. Trend is another
factor that can greatly affect supply and demand because the world is changing and it is not
going to stop, so do the preferences of the people. Last factor that can affect the supply and
demand is advertising. Advertising nowadays is a powerful tool to attract customers because of

the evolving media that has transformed the world into the digital area; an example of this is
social media. In conclusion, these factors contribute to how it will affect the business in entering
and the solution for this is to adapt with the different factors to maintain control of the market.
Turon is one of the closest products to Squashy Flan Rolls and the price ranges from Php.7-
Php15. According to Sunstar, bananas in the Philippines are one of the most top export
commodities. A few by-products of banana had also been launched including packaged saba,
banana chips, and frozen turon. From this article, the researchers have based on turon being
supplied around the country and making it one of the most well-known snacks not only in
Pangasinan but also in the whole Philippines.
As Squashy Flan Rolls is considered as a snack, there are alternatives like fries,
hamburgers, and fish balls. According to Potatoes New Zealand, Philippines is the
fastest fry import in the world and it means that the country has demanded fries up to
74% to 121,652 tonnes in April 2017. In the book of Food Hygiene and Toxicology in
Ready-to-eat Foods, hamburgers are popular and commonly consumed products. It has
also been stated that burgers must be handled hygienically for the safety of workers and
consumers. According to an article in wheninmanila, fishballs are being sold by street
vendors pushing deep frying carts. There is also a trend in the Philippines where there
are different variations of “ball” that were from fishball: chicken, squid, and kikiam.
C. Demand
Since Squashy Flan Rolls is a new and unique product, it will be hard to gauge its demand on
the market. The most comparable markets of Squashy Flan Rolls' are the markets in which
turon and leche flan are in. According to news.abs-cbn.com SM, "the largest mall operator in the
Philippines, said that in 2016 alone, it sold 42 million pieces of turon over 2 years and they don't
grow tired of it here in Makati where it's the cheapest snack around. For 15 pesos and soft

drinks, you're good to go." While any demand analysis for Leche Flan couldn't be found on the
internet.
Down below are the results of the conducted survey by the researchers:
• 97.2% out of 216 respondents would try the product if given the chance
• 82.9% out of 216 respondents were between the ages of 13-19
• 59.6% out of 216 respondents would buy the product at a price between 10-12 pesos
• 84.3% out of 216 respondents has never heard of a turon filled with squash leche flan
•Both caramel and chocolate have the highest percentages of what the respondents
would
like to incorporate with their Squashy Flan Roll with 51.9% and 49.5% respectively
•Taste is the most important factor when buying the product according to 87% of the 216
respondents.
Based on the findings of the conducted survey, 97.2% of the respondents are willing to try the
product while 59.6% of the 97.2% is only willing to buy a Squashy Flan Roll since it is priced at
12 pesos. The total amount of respondents in the survey is 216, 97.5% of 216 is 210 and 59.6%
of 210 is 119. This means 119 out of 216 respondents are sure to try the product. It is safe to
say that during the making of this chapter, the total quantity demanded of Squashy Flan Rolls is
119 pieces of turon assuming that all 119 respondents will only buy a single piece of turon and
all of them have access to the physical store.
D. Five Porter’s Forces Model

Industry Rivalry
Industry rivalry in the business is medium. The expected competitors in the market include
Keritoh, Supersticks, Potato Corner, Angel’s Hamburger and other unnamed small food
businesses that offer snack products such as turon, lumpia, puto, banana cue, as well as “street
foods”. The difference between these products offered by the competitors and the product
offered by the researchers is that it does not limit to the traditional style of Filipino food
delicacies and desserts. It is an improved squash-based food product offered as a combination
of two Filipino desserts – turon and leche flan.
Bargaining Power of Suppliers
Bargaining power of suppliers in the business is low. There's a lot of nearby towns from
Bayambang that have a production of squash. Urdaneta City is known for its bagsakan market
where all kinds of vegetables and fruits are sold at a wholesale price. It has a distance of 35.1
kilometers which consumes a 54-minute ride. In case there's a shortage of squash supplies in
Urdaneta, researchers can get some in the town of Umingan or Malasiqui.
Bargaining Power of Buyers
Bargaining power of buyers in the business is medium. Customers can be able to check prices
of different snacks easily since it is offered almost everywhere but the product - being a
combination of two snacks is rarely offered in the chosen location. Nonetheless, the buyers will
have a lot of benefits when they buy Squashy-Flan Rolls since it has greater nutritional value
and also, the price of the product is lower than the other related snacks offered by other
businesses.
Threat of Substitutes

Threat of substitutes in the business is medium. There are competitors near the selected
location area that offer snacks such as burgers and fries but are not close to the product offered
by Squashy-Flan Rolls. Though customers can switch from this product to another snack, the
product offered by the researchers is different for it is new, improved, cost-friendly and has a lot
of nutritional benefits.
Threat of New Entrants
Threat of new entrants in the business is high. Competitors can enter in this business
with ease that will result in declining profitability and market shares. To accomplish this
business, rivals will need a low capital initial investment. Also, suppliers and distribution
channels are accessible
E. SWOT Analysis
Strengths Weaknesses
1. Ingredients 1. Shelf Life
2. Price 2. Unestablished name
3. Business does not need large 3. Easy to imitate
capital
Opportunities Threats
1. Filipinos love their desserts 1. Saturated market
2. Health Trends 2. Changing food trends
3. Squash is not 3. Variety of desserts in the Philippines
Figure 3.1 SWOT Analysis

Strengths
1. Ingredients
- The ingredients of this product are squash, lumpia wrapper, and the usual ingredients
used in leche flan. These ingredients can be easily found in supermarkets or public markets
which will make it easier for researchers to create output. They are readily available anywhere.
Ingredients are also affordable.
The ingredients that have been used will have a competitive advantage because many
consumers do not think that pumpkin can be made into a leche flan as a filling of turon.
2. Price
- The price of this product is very affordable especially that the business's target market
focuses mainly on children, teens, and employees. The product's price is aligned with how
much these customers can pay for the said product. This factor is considered as an advantage
to encourage consumers to buy in the selected area. The cheaper the price, the higher the
number of consumers.
It is said that the price is a strong factor that determine purchase decisions. Since the
price of Squashy-Flan Rolls is cheap, consumers are more likely to buy.
3. Business does not need large capital
- The business needs minimal capital in order to start the operation of the business.
This strength is affected by the price of the ingredients used in this product and the convenience
to find them which are also strengths of the business. Having a low capital in this business will
result in high profit to researchers if it is relished by the consumers.

Since the business does not require large capital, it has become a competitive
advantage of researchers as they can produce a large number of Squashy-Flan products. As a
result, researchers will not simply run out of supply in time with strong sales.
Weaknesses
1. Shelf Life
- This product has a short shelf life which means it can easily be spoiled. Leche flan
ought to eventually be expended within 3-4 days, but will taste best when eaten within 48 hours.
The business owners must carefully look after the production of the product in order to avoid
any losses due to spoilage.
This can be considered by researchers as a business weakness because the location
chosen by the researchers to sell is terminal and certainly the consumer is often looking for a
"pasalubong" for their family and friends. Squashy Flan Roll is a food that does not fit as a
counterfeit, so it can be considered a weakness
2. Unestablished name
- The researchers see this as a weakness since the business is just about to enter the
market and the product it'll offer isn't so popular to most of the buyers. In this case, the company
will still ought to advance its products so that it'll be known to individuals. Unlike other
businesses who have as of now set up a title within the market, Squashy Flan Roll Company will
discover trouble in making the clients purchase their product.
Also, since commerce business is new, the fact that they don't have much experience
within the market, like when there are variances and other circumstances that can influence the

company, they still have to adapt up and ponder these circumstances. This problem may be
addressed through promotion, and marketing strategies.
3. Easy to imitate
- This product can be easily imitated by other businesses. The process on how to do it is
not that hard to learn and discover. With just enough knowledge on how to make a leche flan,
squashy-flan rolls can be done.
Because it is fast to imitate, it can be imitated by other traders and this will result in new
and fierce market competition. To solve this problem, researchers will make innovations to
upgrade squash leche flan.
Opportunities
1. Filipinos love their desserts
- Filipinos are known to have a sweet tooth, and out of all the desserts out there, Leche
Flan is one of the Filipinos' favorites. There are variety of desserts in the Philippines such as
halo-halo, leche flan, ube halaya, mais con yelo, and many more. We can see this being served
in restaurants and in other food stores and can also be served in our homes especially in
special occasions. This opportunity can be used in advantage of Squashy-Flan Rolls to entice
consumers for it can also be a dessert and snack at the same time

2. Health Trends
- Almost 2.8 million deaths every year are caused by chronic obesity around the world.
"In the Philippines alone, three out of ten adult Filipinos are overweight and obese and based on
the recent National Nutrition Survey, it was revealed that the prevalence of obesity increased
from 20.2 percent in 1998 to 37.2 percent in 2018". Because of this ongoing problem, many
Filipinos are now looking for healthier alternatives for not so healthy foods. This is where
Squashy-Flan Rolls come in for squash is high in vitamins A, B6, and C, foliate, magnesium,
fiber, riboflavin, phosphorus, and potassium. These minerals help the body to process fats and
carbohydrates and make the bones stronger. The product's ingredients will surely make
Filipinos less guilty of indulging in the Squashy Flan Rolls' Leche Flan.
3. Squash is not seasonal
- Calabaza squash, the most common squash in the Philippines is a type of winter
squash. The Calabaza squash is available year-round with its peak season being fall through
winter. "Since 2014, Philippines Squash, Gourds and Pumpkins Production was down by 1.6%
year on year. In 2019, the country was number 17 comparing other countries in Squash, Gourds
and Pumpkins Production with 282,154 Metric Tons." This opportunity is connected with the
production of the product as it will not be affected. There will be no scarcity when it comes to
raw ingredients.
Threats
1. Saturated market
- Almost every restaurant, coffee shop, or bakery in the Philippines offer Leche Flan in
their menu options. When you think of the best offering of Leche Flan, not one brand comes to
mind due to the immense number of shops that offer this dessert. In order to minimize the

following threats, Squashy-Flan Rolls must have a clear competitive advantage against other
businesses.
2. Changing food trends
- People especially the younger generation are becoming more aware and conscious of
the food they intake. People who try to be healthy might not be aware of the health benefits
which this business' product can provide or even intentionally avoid desserts all together. Some
have even turned to veganism to become healthier and to combat the unethical practices of the
dairy industry. While this is for a good cause, it is bad for the market which Squashy-Flan Rolls
is in.
3. Variety of desserts in the Philippines
- Having lots of competitors in the Leche Flan market is challenging enough for this
business, but there is also a large variety of desserts for Filipinos to choose from. There is the
famous Halo-halo, Ube Halaya, Sapin sapin, Mais Con Yelo, Turon, Maja Blanca, and
Ginataang Bilo-Bilo. Not to mention famous fast-food chains with their selection of desserts,
from ice cream, to sundaes, and even pies.
F. Competitor’s Profile
The expected competitors of Squashy Flan Rolls are Keritoh and Supersticks since these are
the businesses that offer products such as turon, French fries, and other snacks as well as
“street foods.”
Keritoh is a 2-in-1 snack and is a quite known
franchise. It offers a snack - fries and drinks in one

container. The prices of the snack it offers ranges from Php 29.00 to Php 49.00
depending
on the chosen add-ons. The competitive advantage of this business is that it offers a
combo snack in one container making it easy to hold. The marketing strategy of this
franchise is that the prices of the snacks ends with 9 and passersby can quickly buy
from Keritoh since it is a franchise and the business is made of kiosks.
Supersticks is located inside CSI Bayambang. It offers street food snacks
ranges from Php 10.00 - Php 25.00. The following are the street foods
offered by the business - fish ball, kwek-kwek, squid balls, hotdog, tofu, and
siomai. It also offers beverage such as sago't gulaman. The competitive
advantage of Supersticks is that it offers a cost-friendly snack inside the
mall that is more favorable to the customers since it is one of the Filipino's
Favorite snacks. The marketing strategy of this franchise is that it offers a
variety of street foods and passersby can easily buy from the stall.
IV. Review of Related Literature
Local Study
According to a research by De Guzman, R., nd., Leche Flan (also known as crème caramel
and caramel custard) is a dessert consisting of eggs and milk with soft caramel on top. This
dessert is known all over the world especially in Europe. It is commonly found in the dessert

menus of most restaurants because it is easy to make and has a long shelf life. Flan is
found in recipes that date back to ancient Rome. It was during Roman times that chickens
were raised to lay eggs. The Romans, with leftover eggs, consulted with the Greeks about
their knowledge of cooking and making new recipes, one of which was known as the flan. It
was originally a delicious dish (not sweet, but fragrant and pleasing to the taste). (De
Guzman, R., n.d.) The Romans made many foods that we might find interesting, such as the
eel flan. They also had a very nice sweet flan flavored with honey. The Roman empire
collapsed and the Medieval society emerged from it. The flan survived the barbarian
invasion. It surfaced as a generally sweet dish but is still based on the old idea of mixing
cream and eggs to produce a custard. The word flan comes from the Latin "Flado" (meaning
flat cake), and it became "flaon" in Old French. (De Guzman, R., n.d.) Based on another
study by the students of Our Lady of Perpetual Succor College, in the Philippines, leche flan
is usually prepared with either buffalo milk, or a combination of condensed milk and
evaporated milk. Leche flan is rich in cholesterol due to the fact that it has many eggs.
Through the study, we researchers came up with the idea to make a healthier version of it, a
Carrot Flavored Leche Flan. (Angeles, M., Cinco, M., Dalamcio, A., DV, M., 2013) For the
same reason, we, the researchers developed Squashy-Flan Rolls.
On the other hand, squash is commonly grown in the Philippines throughout the year. In
2009, the Philippines ranked 16th place in squash production worldwide valued at $ 43,441
and with a volume of 247,759 metric tons. It is usually grown in homes and commercial
scale for its immature fruits, young shoots, flowers, and seeds. In some places,
intercropping squash is done with other crops such as corn, sugarcane, and coconut.
Squash is commercially grown in the Ilocos Region, Cagayan Valley, Southern Tagalog and
the Bicol Region. The provinces that conduct commercial scale are Davao, Leyte, Nueva
Ecija, and Batangas. Like other cucurbits, squash is also a source of vitamins and minerals.

Squash is considered one of the farmers’ cash crops in the Philippines. Consumers accept it
because of its nutritional value especially in vitamin A. It is not perishable and has also a
high market price and great industrial potential. Squash can be used to make catsup, baby
foods, confectionaries, noodles, and more. (Tepper, L., 2013) A study conducted in Davao
City, Cagayan De Oro, and General Santos examined the purchasing and consumption
preferences of households. Three hundred and forty-eight (348) households were surveyed
according to the population proportion of the three cities. Households generally buy
vegetables three times a week and mainly from the wet market. Typically, five types of
vegetables are purchased with an average weight of 250 to 600 grams for each type of
vegetable. Commonly purchased vegetables are pumpkin, eggplant, cabbage, okra, and
beans.
Foreign Study
According to the research of Dr. Mercola, owner of Dr. Mercola Natural Health Center, it
is stated that some vegetables offer different nutrients than others. Some, however, have
truly amazing amounts, which is the case with squash: 457% of the daily recommended
value of vitamin A, possibly more than any other vegetable. Vitamin A is a powerful
antioxidant, essential for good skin and vision. Polyphenolic carotenoids / flavonoids such as
beta carotenes, cryptoxanthin-ß, and lutein convert vitamin A into the body for a "one-two
punch" protection. Research shows that vitamin A can protect against the risk of lung and
oral cancers. Every day, you get 42% of the amount of vitamin C per cup of squash, which
provides protection against infection, among other things. The content of potassium and
manganese in pumpkin is also abundant, with 17% and 18% values respectively, along with
adequate amounts of vitamins E, B, B6 (pyridoxine), thiamin, niacin, foliate, calcium and
magnesium, riboflavin, niacin, thiamin, and pantothenic acid. Although pumpkin is
considered by some to be a starch, not all starches are created equal. Less than 15% of

calories in winter squash come from fats, compared to about 90% of calories in walnuts. In
winter squash, there is an amazing anti-inflammatory food opportunity which gets a certain
amount of anti-inflammatory omega-3s. This vegetable also has no cholesterol. Squash,
which has a high level of carotenoid per serving, has built-in anti-cancer benefits. While
studies show carotenoid concentrations in the blood are the biomarker intake of fruits and
vegetables, one study examined the particularly possible association between the presence
of carotene and breast cancer. The researchers found that of the six carotenes tested, only
β-carotene intake was significantly associated with reduced risk of breast cancer. Squash
seeds provide a lot of good-for-your-heart dietary fiber and unsaturated fatty acids, along
with protein, minerals, and vitamins. Pumpkin seeds also contain tryptophan, an amino acid
that converts to gamma-aminobutyric acid (GABA), which is a major inhibitory
neurotransmitter that regulates motor speed. Tryptophan in pumpkin seeds can also be
important in regulating the endocrine pancreas, which in turn regulates blood glucose in the
body. (Dr. Mercola, 2016)
Filipinos, on the other hand, love snacks. The Neilsen Global Survey asked more than
30,000 online consumers in 60 countries to identify the most popular snacks in the world
and what properties of taste, health, and texture attributes are most important to the
selection criteria. The highlights of the survey in the Philippines are as follows:
• For Filipino respondents, snacks are seen as a source of nutrition, as opposed to
Indonesians, Singaporeans, and Vietnamese who recognize pleasure as the main reason
for snacks,
• Local consumers also consider eating snacks as a time to spend time with family and
friends, as well as other respondents in other regions.

• Filipino respondents eat snacks such as bread or sandwiches, fruits, chocolates, and
more. • Along with their concern about nutritious snacks, they are looking for a useful
ingredient, rating fiber as the most important attribute for, followed by other properties just
like its natural ingredients and natural flavors.
• It is important for them that food contains organic ingredients just like herbs. As such, they
are the most environmentally conscious consumers in the region.
• Fresh, tasty, and juicy snacks are the most important appearance of the flavor they look for
in foods.
• They are spontaneous, rather than purposeful, snackers, as they try new snacks, buy a
variety of snacks, and make unplanned snack purchases. (Serdef, 2014)
Local Literature
According to Filipino Food Online, a food website, crème caramel also known as
caramel custard or flan is known worldwide as a dessert with soft caramel on top. But in the
Philippines, this delicious dessert is known as leche flan which comes from the Spanish
word flan de leche which means ‘milk flan’. The Filipino version called leche flan is made
from condensed milk and has more yolk. (Filipino Food Online, 2011) According to a
statement by a chef in the informative show on GMA, Pinas Sarap, when the Spaniards
came to the Philippines, they had to build churches so that they could spread Christianity.
They used egg whites, egg shells, and stones to build them. Due to the large amount of egg
yolk leftover from church production, they were used to make the various desserts we have
today such as leche flan. (Pelayo, H., 2017) It can be seen in an episode of Kapuso Mo,
Jessica Soho or KMJS, a GMA show, that Filipinos continue to create new things so leche
flan does not survive innovation just like the products Puto Bumbong with Leche Flan in

Tagbilaran, Bohol, Leche Suman, Leche Flan in a Jar with different flavors such as just
cookies, mango, chocolate, strawberry, matcha, and blueberry, and the most unique of all is
Leche Flan without eggs. (Soho, J., 2018)
‘The Dr. Farrah Method of treating cancer ’was developed by Dr. Farrah Agustin-Bunch,
M.D., and her late father, the world-renowned herbalist, Sir Antonio Agustin. According to
Dr. Bunch F., 2016, the pumpkin is scientifically named Cucurbita maxima. It is widely
cultivated throughout the Philippines as a vegetable crop. Pumpkin is commonly found
planted in all warm countries. (Dr. Bunch F., 2016) Pumpkin is a common fruit-vegetable in
the Philippines throughout the year. Although it is not as popular as its counterparts in the
family Cucurbitaceae, it still has a large market share and value. In recent years, processing
has added value to this vegetable. Fresh fruits are no longer cooked and served in
households. Squash is now served as soup and pie in hotels, cafes and restaurants. Not
only that, pumpkin soup or squash soup is now in the can. Even roasted seeds are popular
as food or snacks. (Pinoy-Entrepreneur,2019) According to the website, NewsFeed, there
are many benefits of squash that can help our body. It contains vitamins A, B6, C, E, niacin,
thiamin, pantothonic acid, and folate and also contains minerals such as magnesium,
potassium, calcium, iron, phosphorus and manganese. It is also a good source of beta-
carotene, anti-oxidants, and dietary fiber. (Nelz, J., 2016) Squash helps to fight and prevent
some of the serious diseases such as diabetes because it reduces insulin and glucose
activities in our body. It can also prevent cardiovascular diseases because it controls the
level of cholesterol in our body. This vegetable also contains anti-inflammatory, antiseptic,
anti-viral, anti-bacterial, anti-fungi, and anti-parasitic. It also helps the body to fight certain
conditions such as asthma; it can also improve blood circulation, clear the eyes, strengthen
bones and other health benefits. (Nelz, J., 2016) Now that the demand for natural sources of
vitamins and minerals is high, squash which is a good source of vitamin A, is slowly finding

its way to the consumer table. And not only fruits, but also squash flowers have been found
to contain lutein, a phytochemical plant that prevents cataracts. (Pinoy-Entrepreneur, 2019)
Due to its various uses as food and the potential health benefits from eating squash and
squash flowers, the demand for this vegetable may continue to increase and farmers should
be prepared to meet this request. All that is needed is a simple production guide with a
capital of about P40,000 to P50,000 per hectare. On average, net income from one hectare
is estimated to range from P50,000 to P90,000. (Pinoy-Entrepreneur, 2019)
According to Gideon Lasco, where Gideon Lasco, MD, PhD is a physician, medical
anthropologist, writer, and advocate for health and environmental issues, In Filipino cuisine,
sugar is everywhere, not just in desserts like halo-halo and leche flan or snacks like turon
and suman but also with delicious dishes like adobo, tocino, and even our local version of
spaghetti. Drinks - from coffee and tea to juices and shakes - rarely lose sugar, and this
ubiquity has led people to think that we Filipinos have a unique ‘sweet tooth’. Uniqueness is
important because having a 'sweet tooth' can be said of the whole humanity. But there is
always variation: Some individuals and populations experience satiety faster than others,
but in general, people like sweet things, and the word “sweet” itself is a metaphor for good
things in life. According to scientists, human preference for sweets is an adaptation at a time
when food is scarce. Imagine a man in a cave who survives hunting and gathering. Simply
put, his preference for sweet (and therefore high-calorie) foods such as ripe fruit and honey
draws her energy from it to perform tasks that require extra energy. The Philippines has a
large part in the history of sugar, as in the region where sugarcane originated, and where
the sugar hacienda contributed greatly to the colonial economy. The legacy of this sugar
production is why Filipinos use sugar everywhere. As historian John Larkin writes, sugar
producers have expanded the domestic market "through the exciting taste of Filipinos for
their product "through ad campaigns and free sugar packets. Sugar places as a symbol of

status, the addictive quality, relatively cheap price, and our being accustomed to its high
level of it in our foods can explain why a Filipino has a sweet tooth. (Lasco, G., 2018)
Moreover, everyone should make informed choices - that is, to know exactly how much
sugar they drink, including foods, and desserts, and what it means for their health. Sure,
everyone should eat leche flan on Christmas Eve, ice cream on their birthday, and mixed on
the hottest day of summer. But like most things in life, eating well and moderately is the key.
Foreign Literature
According to an SBS editor, a website that discusses various things like food, when the
word flan is used, others usually think of its French version, the creme caramel. On the other
hand, flan is not only found in France. The French prefer to use milk instead of cream for
their flan. But other countries also have different versions of flan. In the Portuguese version,
the secret ingredient is lardo. Filipinos, on the other hand, use two types of milk. (Gortan, R.,
2019) Squash is a nutritious vegetable and a very nutritious food. It is low in calories but rich
in vitamins and minerals. This letter by Megan Ware is quoted in ‘Medical News Today.’ This
‘Medical News Today Knowledge Center’ feature is part of a collection of articles on the
health benefits of popular foods.) Here, we examine the many benefits of squash, providing
information regarding nutrition. Squash has a range of amazing benefits, including being
one of the well-known sources of beta carotene. Beta carotene is a powerful antioxidant that
gives grapefruit and fruits their colorful color. (Ware, M., 2019)
Consumption of foods high in beta carotene may have the following benefits: • reduces
the risk of developing certain types of cancer • offers protection against asthma and heart
disease • Numerous studies have suggested that eating more plant foods, such as squash,
reduces the risk of obesity and overall mortality. It can also help a person prevent diabetes

and heart disease, promote a healthy complexion and hair, increase energy, and a healthy
body mass index (BMI). (Ware, M., 2019)
Based on a Pepper writer, a site, it is surprising why squash is still not often used in
various cuisines in Manila. In other countries, they are very fond of it. Restaurants and cafés
in abroad serve pumpkin dishes to entertain shoppers. There is Pumpkin Spice Latte,
Pumpkin Spice Cheese Tarts with Honeycomb and Maple, and Pumpkin Spice Chai Au Lait.
This is a seasonal festival that I think Filipinos should not miss either. (Wee, M., 2019)
According to Ware M., RDN, LD, 2019, a registered nutritionist and owner of Nutrition
Awareness, a private practice in Orlando, FL, squash is often thought of by people as a
traditional Halloween decoration or feast of the dead. However, pumpkin flesh provides
health benefits beyond its popularity at popular festivals. As for the turon, according to
Cabrera M., 2020, a food blogger in Los Angeles behind the leading food blog, The Little
Epicurean; turon is a popular Filipino snack that is sweet and crunchy. Ripe bananas,
jackfruit, and brown sugar are combined into a powdered lumpia wrapper and fried. Usually
served as a snack (Filipino snack in the afternoon) or dessert, turon has the perfect blend of
flavor and texture. “We rarely do this at home because there are many Filipino shops that
are close to making fresh turon every afternoon. I am not sure if it still has small stores.”
(Cabrera, M., 2020)
V. Areas of Feasibility
A. Management
1. Management Team
Management Team Squashy Flan Rolls is a product business and the form of
this business is partnership. Building a team demands matching job to people's

strengths. That means giving people responsibilities according to skill level, not
based on how close a friend they are to you, or whether you just like their sunny
personality.
The General Manager will be Juliann Robert Junio, who is responsible to
look at the overall state of the business, to find out what is going on in their
established business. He is perfect for this position because he is good in
planning and leading.
The marketer is responsible for taking initiatives to make the product known. This
person should have the ability to communicate and encourage customers.
The bookkeeper is responsible for recording and maintaining a business’
financial transactions. This person should have excellent communication skills
and should be transparently honest.
The production crew are responsible in making the product. From raw
materials, they will make it a finished product. They should be
knowledgeable about the process of making the product. In order to ensure
the quality of the product, quality checks would be made after some
process during the production.
The business will hire a marketer, a bookkeeper, and a production crew.
The other members will remain as a partner of the business.

2. Organizational Chart
Juliann Robert Junio

General Manager
Marketer Bookkepeer Production

Crew
The salary for the General Manager is Php 10,000, the marketer’s salary is Php 5,000,
bookkeeper’s salary is Php 5,000, and the Production Crew has Php 3,000 each.
3. Job Description and Specification
Organizational Job Description Job Qualifications Benefits and

Position Compensation
General Manager Duties for the general  Bachelor’s degree in
manager includes: business Compensation:
 sufficient knowledge for ₱12,000 monthly
 Allocating financial  different business salary
resources functions
 Formulating policies  at least one year of Since Squashy Flan Rolls
 Coordinating experience being an is a small business, salary
business operations might be on the lower side
employed worker
of the spectrum.
 Monitoring and  good interpersonal skills
motivating staff  strong leadership Benefits:
 Managing operational qualities
costs  Social Security
 Ensuring good Minimum Requirement: System
customer service  Phil-Health
 Improving  High School Diploma  Pag-IBIG (Home
administration Development
processes Mutual Fund)
 Engaging with  Employee
vendors Discounts
 Hiring and training  Flexible and
employees Family-Friendly

 Identifying business Schedules

opportunities  Vacation and
 Monitoring financial sick leave
activities  Telecommuting
 Planning and  Telephone
organizing production allowance
schedules
 Ensuring health and
safety regulations are
met
 Supervising the work
of junior staff
 Liaising with buyers
and marketing and
sales staff.
 Analysis of data to
support business
decision-making
 financial reporting
 budgeting and
forecasting
 oversee accounting
procedures to ensure
compliance with
regulations.
Work Schedule:
(40 hours a week)

 8:00AM-4:00PM
 Monday-Friday
Marketer The marketer is responsible  High School Diploma

in helping a business to  Experience with creating Compensation:
promote and sell its products a marketing campaign,
to its customers. Their duties marketing strategy, and ₱5,000 monthly salary
include: marketing plan.
 Experience with online Benefits:
 Enactment of marketing, including
promotional activities social media, and content  Social Security
 Responsibility for all marketing. System
social media  Understanding of public  Phil-Health
activities relations  Pag-IBIG (Home
 Gathering data used  Advanced communication Development
for future marketing skills Mutual Fund)
plans.  Ability to quickly adapt to  Vacation and
 Collaboration with change sick leave
management.  Literacy in Microsoft  Telecommuting
Offices  Flexible and
Work Schedule: Family-Friendly

The marketer has an on-call  Literacy in editing Schedules

schedule. He is called for softwares
duty whenever the manager
sees fit.
Bookkeeper The duties of a Bookkeeper  High School Diploma

include:  Excellent knowledge of Compensation:
accounting regulations
 Recording transactions and practices ₱320 an hour
such as income and  Proficient in MS Office
outgoings, and posting (especially Excel) Benefits:
them to various  Analytical mind with
accounts. problem-solving aptitude  Social Security
 Processing payments. System
 Conducting daily banking  Phil-Health
activities.  Pag-IBIG (Home
 Producing various Development
financial reports. Mutual Fund)
 Reconciling reports to  Performance
third-party records such benefits
as bank statements.  Sick leave
Work Schedule:
(52 hours a week)

 (Morning Shift)
6:00AM-2:00PM
(Night Shift)
2:00PM-10:00PM
 4-day interval each
bookkeeper
Production Crew The production crew is  High school diploma

responsible for the  Strong work ethic and Compensation:
production process. They organizational skills
are also tasked with  Able to multi-task ₱320 an hour
performing quality checks  Able to work on foot for
and cleaning and extended periods of time Benefits:
maintaining production  Fast learners
equipment.  Social Security
System
Work Schedule:  Phil-Health
 Pag-IBIG (Home
(52 hours a week) Development
 (Morning Shift) Mutual Fund)
8:00AM-4:00PM  Performance
(Night Shift) benefits
4:00PM-11:00PM  Sick leave
 4-day interval each

crew member  Employee

discounts
 Professional
development
and training
Table 5.2 Job Description and Specification
B. Marketing
1. Consumer Analysis
The chosen area of Squashy Flan-Rolls is at Zone 1 Bayambang, Pangasinan. The said target
area has been strategically located to catch the customers that are going to or from works and
schools for the chosen location can maximize the company’s profits and exposure to the public.
According to the survey conducted with 216 respondents, the customers have ages that range
from:6-12 years old, 13-19 years old, 20-30 years old, and 30 years old and above with most of
the customers are from the age ranges of 13-19. The researchers are having that kind of
intended market environment because the product can be consumed easily. As a result, people
who are in a rush in either school or work can easily order and take out efficiently. There is also
97.2% of the respondents who would like to consider trying the product. According to what the
customers prefer on factors towards buying the product, 87.5% consider the taste of the product
since the product will be venturing towards the food market the taste is important to the product.
About 60.6% favors nutritional benefits in a product and this is an advantage wherein some
snacks lack these nutritional benefits. As the product is unique, and the curiosity of the
consumers will make this business sustainable during its operations. A majority of the
respondents have chosen 10-12 pesos as the selling price for them to buy a Squashy Flan Roll

and since the selling price of the product is 12 pesos, it makes sense for the targeted customers
to buy the product.
Figure 5.3 Respondents’ Age Figure 5.4 Survey Results on the Factors
Which Respondents Consider in Buying a Product
2. Product Strategy and Positioning
In order to attain the vision of the company which is “To become successful enough and be put
in a place where the business can expand and explore new and unique products”, the company
must contain the following:
• Must Haves
• Performance Benefits and;
• Delighters

The company aims to increase customer satisfaction and in order to do that, the company
should have a strategy or plan to ensure that the company is still in control of their vision. Must
Haves of the company be providing a snack to the consumers. The company has performance
benefits wherein the product will have the sweet taste combined with different nutrients from the
ingredients of the product, provide quality taste, and have an affordable price. The delighter of
the company is that the product has complementary flavors to the product like honey butter,
chocolate, and caramel and there will also be a complementary drink for the product.
Squashy-Flan Rolls will be positioned on a "Come hungry. Leave happily healthy." value
proposition. This will allow for differentiating the brand based on product features (leave happily
by getting a combo of two famous Filipino food delicacies namely 'turon' and 'leche flan'),
desirable benefits (leave happily healthy by getting greater nutritional benefits), and values
(come hungry and leave happily healthy by getting back to eating what you love while still
keeping yourself healthy). Marketing will focus on conveying that Squashy-Flan Rolls is not just
a snack: It gives value to each customer's happiness and health.
The quality of the product is ensured by the researchers that it is good because it already exists
in the market. But as an innovation, the researchers thought of making it more nutritious by
using a pumpkin as the main ingredient of turon leche flan. Researchers will conduct a free
taste at the selected location so that researchers can determine if it is going to be popular to
consumers. Researchers will use the fish ball holder pack as a container for Squashy Flan
Rolls. This is what the researchers chose because Filipinos are used to using it as a container
for foods such as street foods. The researchers will use the fish ball holder pack as a container
for Squashy Flan Rolls to be sold. This is what the researchers chose because Filipinos are
used to using it as a container for foods such as street foods. Filipinos are naturally fond of
sweet foods such as turon, leche flan, mais con yelo and others. In fact, leche flan and turon are
one of the most popular and really enjoyed by Filipino consumers. So, the researchers thought

of combining two popular Filipino dishes. Based on the information gathered by the researchers,
it was found that turon leche flan is also served by some restaurants such as Kabila at M cafe in
Makati and Kouzina Tyche Seafood Restaurant in Legazpi. Researchers therefore anticipate
that the Squashy Flan Roll product will be able to compete with prospective competitors in the
selected area.
3. Pricing Strategy
The pricing strategy that Squashy-Flan Rolls will be going to use is cost-plus pricing strategy.
Cost-plus pricing strategy involves adding a mark up to the cost of goods in order to arrive at the
selling price. This is an easy way determine the price of the product based on costs and
ensuring a profit. This pricing strategy can be a part of the value proposition that the business
can give to its consumer by sharing them the business' pricing policies and ensuring them that
the business would not go that far in putting mark up to the product's cost. In addition, this
pricing strategy can give stable pricing and can justify the prices. This transparency can build
trust between the business and the consumers. The researchers want to give the customers
prices that they can really afford without compromising the profit that the business can produce.
The price of the Squashy-Flan Rolls is Php12.00 and is offered in one size only. The price
offered was also based on the survey that the researchers conducted. Out of 218 respondents,
56.9% chose the range of Php10-12 for their desired price. In addition, the researchers came up
with the price by considering all the costs and expenses that will be incurred by manufacturing
the product and selling it to the consumers. Costs were computed and the researchers added a
mark-up price which they think that they can gain some profit through it. Costs in addition with
mark-up is equal to the retail price. This is estimated by adding the cost of supplies used and
the labor costs plus the profit. The breakout of the ingredients is the following: Six eggs for

Php36.00, condensed milk for Php33.00, evaporated milk for Php23.00, a squash for Php20.00,
small butter for Php20.00, a pack of spring roll wrapper for Php20.00, for a total of Php206.00,
sauce for Php10.00, and packaging for Php13.00. The cost of Php175.00 can make about 35
pieces of Squashy-Flan Rolls so the cost of each product is Php5.00. By adding estimated labor
costs, expenses, and profits, the final price will be amounting to Php12.00. The price ceiling and
price floor for this product are Php15 and Php10 respectively.
Cost Selling Price Ceiling Price
Squashy-Flan Rolls (per Php 5 Php 12 Php 15

piece)
With regards to competitors, there are few food businesses located exactly where Squashy-Flan
Rolls is located. There are burger food stalls, buko juice stalls, and a carinderia nearby. The
prices of these businesses is estimated to range from Php5- Php50. Other competitors are
Keritoh and Supersticks which are located at CSI Bayambang. Keritoh price offerings range
from Php 29.00 to Php 49.00 depending on the chosen add-ons. Supersticks offers street food
snacks ranges from Php 10.00 - Php 25.00.
4. Distribution Strategy
This business offers a new product, and it is new to the industry. So, as a starting point,
researchers decided to use personal selling strategy as a stepping stone to avoid any losses.
The distribution strategy that will be used is direct distribution in which the business will sell
directly to its consumers. Squashy-Flan Rolls will be a business-to-consumer retail model. It will
have a mini stall in Zone 1, Rizal Avenue, Bayambang Pangasinan where the business can
directly sell to its consumers.

The researchers chose distribution strategy as it will be the easiest way on how they can reach
their customers especially that the business is new and just starting up. Additionally, the product
is also perishable and best served when it is hot. Direct marketing strategy is the chosen
strategy of researchers for reaching the customers. It is done by creating websites, Instagram
page, and Facebook page. Through this, researchers can easily have a transaction to them and
it is cost friendly.
5. Promotional Activities
According to WeAreSocial, social media marketing is almost guaranteed to improve your level
of engagement and brand awareness. Since Squashy-Flan Rolls is new to the market, social
media marketing with the use of different platforms such as Facebook and Instagram will be
used for promotion seeing that it is efficient, very cost effective and will surely raise awareness
and information about the product of the business. The researchers will develop its business by
creating a page on Facebook and making an account on Instagram that will be able to reach its
target customers.
The researchers will implement its promotional activities through Facebook and Instagram by
engaging with clients, answering questions and posting good quality content regularly. It will
capture the value of the target market since they are the ones who are active in social media
and the ones who always love to try new food trends. Researchers will also put the address of
the business' stall which will be located in Bayambang, Zone 1, Rizal Avenue and is near to the
public transportation.
Furthermore, the researchers will be active on Facebook and Instagram pages when a concrete
plan about the business has been already established and when the business is ready to be
introduced to the target market and the general public.

Figure 5.5 Instagram Page

Figure 5.6 Facebook Page

Figure 5.7 Poster Advertisement

C. Production and Operation
1. Production Process
Step 1: Peel the squash.
Slice the squash and peel it using a knife or a
vegetable peeler. The skin was a bit hard, so
it is sometimes hard to remove. Scoop the
seeds and the membrane using a spoon.
Step 2: Rinse the squash.
Rinse the squash thoroughly in a cool
running water. Rub any spots of dirt with your
fingers while the water runs.
Step 3: Slice the squash.
Slice the squash into medium-sized cuts for it
to be easily boiled in the next step.

Step 4: Boil the squash.
Put the sliced squash in a pot and fill it with
water. Cover the pot with its lid. Boil it in a
stove for 15 minutes.
Step 5: Mash the squash.
After 15 minutes, turn off the stove. Remove
the water from the pot and put the boiled
squash into a plate. Mash the squash using a
fork. After mashing the squash, measure 1 ½
cup of mashed squash for this quantity will be
used in the succeeding steps.
Step 6: Mix the ingredients for the leche flan.
Get 9 egg yolks and put it in a bowl. Beat the
eggs using a hand whisk. Next, put one can
of condensed milk containing 300 ml and one
can evaporated milk containing 370 ml. Put 1
tbsp. of vanilla extract. Lastly, put the 1 ½
cup of mashed squash. Mix the ingredients

all together using a hand whisk.
Step 7: Caramelize the sugar.
Put 2 tbsp. of sugar into a llanera. Heat the
llanera through a low-heat fire in a stove. Stir
and melt the sugar until it liquefies and turns
into an amber color.
Step 8: Pour the flan liquid mixture in the
llanera.
Pour the flan mixture in a llanera with
caramelized sugar. The mixture will need
several llaneras to be put into.

Step 9: Cook the mixture in a steamer.
Cover the llanera using an aluminum foil.
This will help so that water will not be put into
the llanera during steaming. Steam it for 30
minutes.
Step 10: Put the cooked leche flan in the
refrigerator.
After 30 minutes, turn off the stove and get
the llaneras one by one inside the steamer.
Remove the aluminum foil and let it cool for 5
minutes. After this, it can be put in a
refrigerator. Let it stay inside for a day.
Step 11: Slice the flan rectangularly.
After 1 day, put the leche flan outside the
refrigerator. Trace the edges of the leche flan

using a knife and pour it upside down on a
plate. Slice the leche flan rectangularly.
Step 12: Wrap the sliced leche flan using a
wrapper.
Put the sliced leche flan in a wrapper and
wrap it.
Step 13: Fry the wrapped leche flan in a
melted butter.
Melt a small slice of butter in a pan using a

low-heat fire. When melted, fry the wrapped
leche flan until it turns golden brown.
Step 14: Serve your snack.
After frying it, put it on a plate. You can put
any syrup according to your choice.
Table 5.8 Production Process
2. Process Flowchart

Raw Mixing all the

Start
Materials raw materials
Slicing and
Cooling Steaming
Wrapping
Frying Ready to sell End
3. Facility Layout
The researchers planned to open a stall/kiosk in Bayambang.
Raw materials will be kept inside the cabinet. And finished
products are displayed in front of the stall.

Figure 5.11 Facility Layout
Figure 5.12 Floor Plan
This is the floor plan for the production area since the production of raw materials is separated
in the place where finished products are sold. The refrigerator will be the place in storing the raw
materials. While some of the raw materials are kept inside the cabinet just beside the
refrigerator and the stove.
4. Gantt Chart of Activities

5. Production Time table
Figure 1 to 5, shows the monthly production of Squashy Flan Roll in the company’s first five
years of operations which is composed of estimated amounts of production. According to the
study conducted by researchers, researchers can make 70 pieces of Squashy Flan Rolls in 1kg

pumpkin. Based on the study, climate is one of the factors affecting pumpkin production. The
Philippine is known to have a two season which is the dry and wet season. The squash usually
grows in summer from November to May. Based on the harvest calendar, pumpkin is usually
harvested in the months of February, April, May, and June, so, researchers expect their
production to increase during the harvest month because the pumpkin supply is high and based
on the relationship of supply and demand with price, when a supply is high and demand
remains the same, its price tends to fall to a lower equilibrium price and a higher equilibrium
quantity. But researchers also expect the production of their product to be reduced from July to
October as it is the rainy season and has a significant impact on pumpkin production.
Product J F M A M J J A S O N D
offered
Original 217 224 217 240 248 240 217 217 210 217 210 217
0 0 0 0 0 0 0 0 0 0 0 0
Table 5.18 Production Table for the First Year
offered
Original 232 238 232 255 263 255 232 232 225 232 225 232
5 0 5 0 5 0 5 5 0 5 0 5
Table 5.19 Production Table for the Second Year
offered

Original 248 252 248 270 279 270 248 248 240 248 240 248
0 0 0 0 0 0 0 0 0 0 0 0
Table 5.20 Production Table for the Third Year
offered
Original 263 266 263 285 284 285 263 263 255 263 255 263
5 0 5 0 5 0 5 5 0 5 0 5
Table 5.21 Production Table for the Fourth Year
s offered
Original 279 280 279 300 310 300 279 279 98 279 2790
0 0 0 0 0 0 0 0 0 0 98
Table 5.22 Production Table for the Sixth Year
6. Initial Investment Requirement
Here is the overview of the items that are involved in the initial investment.
Squash Supply Php 7,200
Other Ingredients Php 68,885
Rent Php 3,000

Stove Php 1,000
Miscellaneous Expense Php 11,750
Total Php 91,835
Table 5.23 Initial Investment
Squash Supply
Squash
The researchers decided to make an average of 70 rolls of Squashy-Flan rolls a day for 6
months which is equal to a total of 12,600 rolls. In order to make an average of 70 rolls a day,
1 kilogram of squash is needed to be used. Computing that there are 180 days in 6 months, a
total of 180 kilograms of squash can be used as an initial investment for squash supply. The
cost per kilogram is based on the cost of squash in the market.
Kilograms Cost per Kilogram Total Cost
180 kg 40/ kg. Php 7,200
Table 5.24 Squash Supply
Other Ingredients

Eggs Butter Evaporated Milk Condensed Milk
Sugar
Spring Roll Wrapper Vanilla Syrup
The prices of these other ingredients given below are the actual prices in the market. Stated
below are the initial investment of other ingredients for 6 months:
Quantity and Name of Ingredient Cost per Unit Total Cost
3,240 eggs Php 6 Php 19,440
360 pcs. butter Php 20 Php 7,200
360 cans of evaporated milk Php 38 Php 13,680
360 cans of condensed milk Php 54 Php 19,440
360 packs of spring roll wrapper Php 20 Php 7,200
2 gallon of vanilla food flavor Php 115 Php 230
concentrate
10 kilograms of white sugar Php 60 Php 600
3 gallons of syrup (chocolate, caramel Php 365 Php 1,095
and honey butter)
Total Php 68,885
Table 5.25 Other Ingredients
Rent

The rent expense per month is Php 500. For 6 months, the total of rent expense will be Php
3,000.
Time Rent Expense per month Total Rent Expense
6 months Php 500 Php 3,000
Table 5.26 Rent
Stove
Double Burner Gas Stove (Caribbean) Php 1,000
Table 5.27 Stove
Miscellaneous Expense
The prices of the items are according to the market. The LPG and the gas tank are based on
the retail price of Gasul. All of these items are for 6 months of use.
Quantity & Item Cost per Unit Total Cost
6 LPG for 6 months Php 720/ month Php 4,320
1 LPG Tank (Gasul) Php 1,800 Php 1,800
150 packs of Food Packaging Php 100 Php 1500
90 Tissue Php 7 Php 630
2 Tissue holders Php 30 Php 60
3 Syrup Containers Php 50 Php 150
4 Tongs Php 25 Php 100

1 Rechargeable Fan Php 500 Php 500
9 Table Wiper Cloth Php 10/ 3pcs Php 30
180 Garbage Bags Php 5 Php 900
2 Food warmers Php 250 Php 500
2 Frying Pans Php 400 Php 800
2 Juice Container Php 230 Php 460
Total Php 11,750
Table 5.28 Miscellaneous Expense
7. Supplier’s Information
1. Squash
Main Supplier: Bagsakan Market
Bagsakan Market is located at Urdaneta City, Pangasinan. The market has a wide variety of
fruits and vegetables and that is where the researchers are going to get the supply of Squash.
Bagsakan market can be contacted with the number which is 0975-568-5288. In addition, the
Bagsakan Market has a page on the internet wherein they update the prices of their
commodities.
2. Eggs
Main Supplier: Hillside Poultry Layer Farm
Hillside Poultry Farm is located at Caba, La Union. The said business can be accessed through
their phone number which is 0908-695-8167. Furthermore, the said business can also be
contacted through email with the email address which is danterye08@gmail.com

Secondary Supplier: Farm Fresh Eggs
Farm Fresh Eggs is located at Dagupan, Pangasinan. The said business will deliver the
products through their contact number which is 0939-935-7765.
3. Evaporated Milk, Condensed Milk, and Butter
Main Supplier: CSI Bayambang
CSI Bayambang is a well-known mall in Rizal Avenue, Bayambang, Pangasinan. It is known for
grocery, dining, shopping, and entertainment. CSI Supermarket (grocery store) provides most of
the raw materials needed for the product which are: butter, evaporated milk, and condensed
milk. An advantage for this supplier is that it is easily accessible and located within Pangasinan.
4. Wrapper
Main Supplier: Bayambang Public Market
Bayambang Public market is located in Rizal Avenue, Poblacion, Bayambang Pangasinan. The
public market comprises a variety of local items within the region. This is where the wrapper will
be used as a raw material for the product.
D. Financial
1. Assumptions
General Assumptions
 During the 1st fiscal year, the business will be completing its permits and registration for
the first two weeks of the start of the fiscal year (January) while the preparation of the
stall will be handled after the registration giving the business approximately 1 month to
prepare. Operations for the 1st fiscal year will start on February up to the end of

December. As for the 2nd to 5th fiscal year, operations will start on January as the
business won’t need to be registered every year.
 The business will have operations from Monday-Friday. For the 1st fiscal year, there will
be an assumed number of days of 240 days which have been ranged from February to
December. During the 2nd to 5th fiscal year, the operation will have a total of 260 days
from January to December.
 The inflation rate used will be according to the Philippine Statistics Authority (PSA) which
was 4.2% as of February of 2021.
 Squashy-Flan Rolls is eligible for the Barangay Micro Business Enterprises because of
the following criteria:
a) It is engaged in production, processing, or manufacturing of products
b) Total assets do not exceed ₱ 3 million.
c) It is not a branch, subsidiary, division, or large-scale enterprise and its
policies and business modus operandi are not determined by such
enterprise or by persons who are not owners or employees of said
enterprise, as mandated by the Department of Finance Order No. 17-04.
Sales
This business will be done through the use of cash basis of accounting. The following tables
show the sales and its selling prices throughout the years.
Year 1
Month Sales (Quantity) Selling Price
January 2170 Php 12.00
February 2240 Php 12.00
March 2170 Php 12.00
April 2400 Php 12.00
May 2480 Php 12.00

June 2400 Php 12.00

July 2170 Php 12.00
August 2170 Php 12.00
September 2100 Php 12.00
October 2170 Php 12.00
November 2100 Php 12.00
December 2170 Php 12.00
Table 5.29 Annual Sales in Year 1
Year 2


May 2635 Php 12.00
June 2550 Php 12.00

July 2325 Php 12.00



Year 3



May 2790 Php 12.00

June 2700 Php 12.00
July 2480 Php 12.00


Year 4


May 2845 Php 12.00
June 2850 Php 12.00

July 2635 Php 12.00

Year 5


May 3100 Php 12.00
June 3000 Php 12.00

July 2790 Php 12.00

The sales are based on the seasonality of the main ingredient which is the squash. For the
month of January, June, July, August, September, October, November, and December, the
business will be experiencing normal sales. The sales are expected to be high in the month of
February, March, April, and May because it is the peak season of squash.
Not only are there multitude of establishments that provide a similar product in Bayambang but
the business also only consists of a single mini-stand. With this in mind, the researchers
assume that a 2% market share is realistic and reasonable. To get the total Market Share, the
researchers took all the Market Share correlated percentages from the conducted survey. Then
the correlated percentages are multiplied to the estimated target Market Share to get the Total
Market Share.
Computation of Market Share
Question Percentage
If you were given a chance, would you try the 97.20%
product?

Are you willing to buy the said product at a cost 56.90%

of 10-12 Pesos?
Estimated target market share 2%
Total Market Share 1.11%
Sales Mix Ratio
Squashy Flan Rolls

1
Since the business offers only one variant of the product, the sales mix ratio has shown 100% of
sales going to the product. Lastly, the business will be allotting 100% of its sales as cash sales
because the business is using the cash basis of accounting.
Cost of Goods Sold
 For the costing methods, Squashy-Flan Rolls will be using the First In First Out method
for computing the Cost of Goods Sold because the product is made fresh and will be
sold after being ordered. The said business will also be using the Perpetual Inventory

System because it is more efficient than using the Periodic Inventory System as the
business will record the inventory of the business daily. Lastly, product costing will be
used to identify the cost of the good.
 Ingredients are purchased at a weekly basis, calculation of the cost of ingredients is
shown in the notes of financial statements.
 Food Packaging are purchased at a monthly basis, calculation of the cost of packaging
is shown in the notes of financial statements.
 The salary of the personnel in production is Php 3,000 each with an increase of 4.2%
each year.
 The total shares of the employee involved in production and the employer are Php 390,
Php 350, and Php 120 from SSS, PhilHealth, and Pag IBIG respectively.
 The business will capitalize if all of the costs is at least Php 5,000.
 The estimated usage of utilities will be Php 1,500 per month.
 The estimated consumption of water will be Php 900 per month.
Expenses
Marketing
Promotions Frequency Expected Cost

Facebook Promotion Every other week Php 6,000
Instagram Promotion Every other week Php 0

Twitter Promotion Daily Php 0

Total Cost Php 6,000
Table 5.35: Marketing Expenses
 The company will be doing trade shows but will put more focus on social media
networking and word-of-mouth strategy in promoting the business to the general public.
The total budget for the marketing actions will equal to an amount of thirty-three
thousand pesos (Php 33,000).
 The trade show will be held once a year, depending on when the hosts will schedule it.
This marketing strategy will have an expected cost of Php 27,000. The show service
cost is estimated to equal an amount of Php 20, 000, exhibit design and manufacturing
at Php 5 000, and staffing and transportation at Php 2,000.
 The business will use different social media platforms such as Facebook, Twitter, and
Instagram. The company will make use of boosters for the facebook posts since a lot of
people are more active in this social media site than on the other apps mentioned.
Furthermore, facebook boosters will be used to be more effective at promoting the
product.
 Since a fifty peso-budget is required to promote a Facebook page to 102-305 people for
every 5 days, the estimated annual budget for Facebook promotion will be Php 6,000
(Php 50 × 2 weeks per month × 12 months in a year) given that the booster will not be
used on a daily basis but only during every other week.
 Lastly, there will be no expenses to be incurred for instagram and twitter promotion since
the company will not use boosters for the posts.
Administrative

 The company’s administrative expenses would include business licenses and permits,
the utensils that will be used for producing squashy-flan rolls, as well as the equipment
that will not be used for production like the rechargeable fan.
 As a requirement before venturing the business, Squashy-Flan Rolls would apply for
several business licenses and permits such as Barangay Clearance that costs Php 40,
Mayor’s Permit that costs Php 5,000, BIR Permit that costs Php 500, DTI Registration
Certificate that costs Php 500, sanitary permit that cost Php 90, and BMBE certificates
costing Php 1,000. Therefore, the overall expenses for business licenses and permits
costs Php 7,130.
 The company would also purchase a Carribean double burner gas stove that costs Php
1,000, a rechargeable fan that costs Php 500, two food warmers that costs Php250
each, two frying pans that costs Php 400 each and two juice container that costs Php
230 each for a grand total of Php 3,260.
 As a basic community tax, there is a Php 5 community tax for the business.
 Lastly, the company would have tax exemptions.
Investing Assumptions
Property, Plant and Equipment
 The company would invest in a stall. The company will be depreciating its long-term
asset using a straight line basis. Furthermore, the salvage value of the equipment that
Squashy-Flan Rolls would use would be zero meaning, the cost of purchasing the
equipment would equate to the amount of its depreciable cost. Given that notion, the
long-term asset would no longer be useful at the point of time when the useful life comes
to end. The stall, with a cost of Php 26,000 and an estimated life of ten (10) years (COA)
would have an annual depreciation of Php 2,600.

Financial Assumptions
Equity
The business needs Php 91,835 to start the business. The partners decided to invest
Php13,200 each in order to reach the amount needed to start a business.
Partner Partner Partner Partner Partner Partner Partner
A B C D E F G
Share
per
Php Php Php Php Php Php Php
partne
13,200 13,200 13,200 13,200 13,200 13,200 13,200
r
Table 5.36 Initial Investment per Partner
With this, the net income or net loss will be shared equally by each partner. Additionally,
the partners have an agreement that they will have a share withdrawal of 60% on profit and
share retention on profit for 40%.
Partner Partner Partner Partner Partner Partner Partner
A B C D E F G
Share on
profit/loss 14.29% 14.29% 14.29% 14.29% 14.29% 14.29% 14.29%

per partner
Share
withdrawal
60% 60% 60% 60% 60% 60% 60%
on
profit/loss

Share
retention on 40% 40% 40% 40% 40% 40% 40%

profit/loss
Table 5.37 Profit and Loss Ratio
2. Product Costing
Ingredient Cost
Squash 20
6 Eggs 36
Butter 20
Condensed Milk 33
Evaporated Milk 23
Spring Roll Wrapper 20
Sauce 10
Packaging 13
Total 175
Table 5.34: Cost of Goods Sold
 The cost of raw materials of Squashy-Flan Rolls is Php 175 which equates to 35 rolls. In
order to get the cost per unit, the total cost of raw materials which is 175 is divided by
the 35 rolls and it gives a cost per unit of Php 5.
Product Costing
Particulars Year 1 Year 2 Year 3 Year 4 Year 5

Direct Materials 133,700 142,825 151,950 160,575 170,200
Direct Labor 26,000 27,092 28,229.86 29,393.52 30,630.97
Overhead Costs 116600 114378.34 115980.96 115608.3 117162.25
Total Product Cost 276,300 284,295 296,161 305,577 317,993
No. of Units Produced 26,740 28,565 30,390 32,115 34,040
Product Cost Per Unit 10.33 9.95 9.75 9.52 9.34

3. Comparative Financial Statements
Comparative Income Statement
Squashy-Flan Rolls
Comparative Income Statement
For the Year Ended December 31,2021, December 31,2022, December 31,2023, December 31,2024, December 31,2025
Account Title Ref. Yr. 1 Yr. 2 Yr. 3 Yr.4 Yr.5
Sales Note 1 320,880 342,780 364,680 385,380 408,480
Less: Cost of Goods Sold Note 2 133,700 142,825 151,950 160,575 170,200
Gross Profit 187,180 199,955 212,730 224,805 238,280
Less: Operating Expenses
Selling Expenses:
Marketing Expense Note 3 33,000 33,000 33,000 33,000 33,000
Salaries and Wages Note 4 26,000 27,092 28,229.86 29,393.52 30,630.97
Total Selling Expenses 59,000 60.092 61,230` 62,394 63,631
General and Administrative Expenses
Supplies Expense Note 5 15,070 14,348.34 14,950.96 15,578.3 16,132.25
Rent Expense Note 6 6,000 6,000 6,000 6,000 6,000
Depreciation Expense - Office Equipment Note 7 2,600 2,600 2,600 2,600 2,600
Utilities Expense Note 8 52,800 52,800 52,800 52,800 52,800
Total General and Administrative Expenses 76,470 75,748.34 76,350.96 76,978.30 77,532.25
Other Expenses:
Permits and Licenses Note 9 7,130 5,630 6,630 5,630 6,630
Spoilage Note 10 1,337 1,428.25 1,519.5 1,605.75 1,702
Total Operating Expenses 143,937 142,899 145,730 146,608 149,495
Net Income (Loss) 43,243 57,056 67,000 78,197 88,785
Comparative Statement of Changes of Owner’s Equity

Squashy-Flan Rolls
Comparative Statement of Changes in Partners’ Equity
For the Year Ended December 31,2021, December 31,2022, December 31,2023, December 31,2024, December 31,2025
Ref. Yr. 1 Yr. 2 Yr. 3 Yr.4 Yr.5
C. Estrada, Capital
Beginning Capital 13,200 15,671.03 18,931.37 22,759.94 27,228.34
Add: Share in Net Income/ Note 11 6,177.57
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Less: Withdrawals 3706.542 4890.516 5742.858 6702.6 7610.142
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
J. Junio, Capital
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
L. Aquino, Capital
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
M. Bataan, Capital


Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
T. Cababat, Capital
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
A.Silag, Capital
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
A. Tamayo, Capital
Loss 8,150.86 9,571.43 11,171.00 12,683.57
Ending Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
Comparative Statement of Cash Flows
Squashy Flan Rolls

Comparative Statement of Cash Flows
For The Years Ended December 31, December 31, 2021, December 31, 2022, December 31, 2023,
December 31, 2024, December 31, 2025
Year 1 Year 2 Year 3 Year4 Year 5
Cash Flow from Operating Activities
Net Income (loss) 43,243 57,056 67,000 78,197 88,785
Add/(Deduct):
Inventory - - - - -
SSS, PhilHealth, Pag IBIG Payable 64,680 64,680 64,680 64,680 64,680
Depreciation 2600 2600 2600 2600 2600
Net Cash for Operating Activities 110,523 124,336 134,280 145,477 156,065
Cash Flow from Investing Activities
Purchase of Equipment 26,000
Net Cash for Investing Activities (26,000)
Cash Flow from Financing Activities
Initial Investment 92,400
Withdrawals (25,945.79) (34,233.61) (40,200.01) (46,918.2) (53,270.99)
Net Cash for Financing Activities 66,454.21 (34,233.61) (40,200.01) (46,918.2) (53,270.99)
Net Increase/(Decrease) in Cash 150,977.21 90,102.39 94,079.99 98,558.8 102,794.01
Add: Beginning Cash Balance - 150,977.21 241,079.6 335,159.59 433,718.39
Ending Cash Balance 150,977.21 241,079.6 335,159.59 433,718.39 536,512.4

Comparative Statement of Financial Position

Squashy Flan Rolls

Comparative Statement of Financial Position
For the Year Ended Dec 31, 2021; Dec 31, 2022; Dec 31, 2023; Dec 31, 2024; Dec 31 2025
Ref. Year 1 Year 2 Year 3 Year 4 Year 5

Assets
Current Assets
Cash Comparative Statement of Cash Flows 174377.21 264,479.60 358,559.59 457,118.39 559,912.40
Accounts Receivable 0 0 0 0 0
Inventory 0 0 0 0 0
Total Current Assets 174,377.21 264,479.60 358,559.59 457,118.39 559,912.40
Property Plant and Equipment Comparative Statement of Cash Flows 26,000 0 0 0 0
Accumulated Depreciation Note 13 2,600 2,600 2,600 2,600 2,600
Total Non-current Assets 23,400 20,800 18,200 15,600 13,000
Total Assets 197,777.21 285,279.60 376,759.59 472,718.39 572,912.40
Liabilities and Partners' Equity
Current Liability 0 0 0 0 0
Benefits Payable Note 14 64,680 64,680 64,680 64,680 64,680
Total Liabilities 64,680 64,680 64,680 64,680 64,680
Partners' Equity

C. Estrada, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
J. Junio, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77

L. Aquino, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77

M. Bataan, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77

T. Cababat, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
A. Silag, Capital 15,671.03 18,931.37 22,759.94 27,228.34 32,301.77
Total Partners’ Equity 94,026.18 113,588.22 136,559.64 163,370.04 193,810.62
Total Liability and Equity 197,777.21 285,279.60 376,759.59 472,718.39 572,912.40
4. Notes to Financial Statements
Note 1: Sales
Year 1
Total Sales (Quantity) Selling Price Sales (Php)
26,740 Php 12.00 Php 320,880
Year 2
28,565 Php 12.00 Php 342,780
Year 3
30,390 Php 12.00 Php 364,680
Year 4
32,115 Php 12.00 Php 385,380
Year 5
34,040 Php 12.00 Php 408,480

Note 2: Cost of Goods Sold

Year 1
Total Sales Cost per Unit Total Cost of Goods
(Quantity) Sold
Squashy-Flan Roll 26,740 Php 5 Php 133,700
Year 2
(Quantity) Sold
Year 3
(Quantity) Sold
Year 4
(Quantity) Sold
Year 5
(Quantity) Sold
Note 3: Marketing Expenses

Activities Year 1 Year 2 Year 3 Year 4 Year 5
Social Media
Facebook 6,000 6,000 6,000 6,000 6,000
Promotions
Total Social 6,000 6,000 6,000 6,000 6,000
Media
promotions
Trade Shows 27,000 27,000 27,000 27,000 27,000
Total 33,000 33,000 33,000 33,000 33,000
Marketing
Expenses

Note 4: Salaries and Wages Expenses

Employee Salary per Year 1 Year 2 Year 3 Year 4 Year 5
Month
Manager 10,000 10,000 10,420 10,857.64 11,313.66 11,788.83
Production 6,000 6,000 6,252 6,514.58 6,768.20 7,053.30
Crew (2)
Bookkeeper 5,000 5,000 5,210 5,428.82 5,656.83 5,894.42
Marketer 5,000 5,000 5,210 5,428.82 5,656.83 5,894.42
Total Salaries and Wages 26,000 27,092 28,229.86 29,393.52 30,630.97
Note 5: Supplies Expense

Product Unit Cost Total Year 1 Year 2 Year 3 Year 4 Year 5
Cost
LPG (12) 720 8640 8640 9002.88 9381 9775 10185.55
LPG tank 1800 1800 1800 - - - -
Tissue (90) 7 630 630 656.46 684.03 712.76 742.70
Tissue Holder 30 60 60 62.52 65.15 67.89 70.74
(2)
Syrup 50 150 150 156.30 162.86 168.70 175.85
Container (3)
Tongs (4) 25 100 100 104.2 108.58 113.14 117.89
Table Wiper 10/3 pcs, 30 30 31.26 32.57 33,94 35.37
Cloth (9)
Garbage 5 900 900 937.8 977.19 1018.23 1061
bags (180)
Carribean 1,000 1,000 1,000 1,042 1,085.76 1131.36 1178.88
Double
burner gas
stove
Rechargeable 500 500 500 521 542.88 565.68 539.44
fan
Food 250 500 500 521 542.88 565.68 539.44
Warmer (2)
Frying Pan 400 800 800 833.6 868.61 905.09 943.1
(2)
Juice 230 460 460 479.32 499.45 520.43 542.29
container (2)
Total Supplies Expense 15,070 14,348.34 14,950.96 15,578.3 16,132.25

Note 6: Rent Expense

Monthly Year 1 Year 2 Year 3 Year 4 Year 5
Payment
Rent 500 6,000 6,000 6,000 6,000 6,000
Total Rent Expense 6,000 6,000 6,000 6,000 6,000
Note 7: Depreciation Expense

Equipment Price (Php) Useful Life Depreciation
Stall 26,000 10 2,600
Total Depreciation 2,600
Expense
Note 8: Utilities Expense

Cost/month Year 1 Year 2 Year 3 Year 4 Year 5
Transportation 2,000 24,000 24,000 24,000 24,000 24,000
Water 900 10,800 10,800 10,800 10,800 10,800
Electricity 1,500 18,000 18,000 18,000 18,000 18,000
Total Utilities Expense 52,800 52,800 52,800 52,800 52,800
Note 9: Permits and Licenses

Permit/Licens Year 1 Year 2 Year 3 Year 4 Year 5
e
Barangay 40 40 40 40 40
Clearance
Mayor’s 5,000 5,000 5,000 5,000 5,000
Permit
BIR Permit 500 500 500 500 500
DTI 500 - - - -
Registration
Certificate
Sanitary 90 90 90 90 90

Permit
BMBE 1,000 - 1,000 - 1,000
Certificates
Total Licenses 7,130 5,630 6,630 5,630 6,630
Expense
Note 10: Spoilage

1% Spoilage Year 1 Year 2 Year 3 Year 4 Year 5
Loss from 267.40 285.85 303.90 321.13 340.40
Spoilage
(Quantity)
Cost per Unit 5 5 5 5 5
Total Loss 1337 1429.25 1519.50 1605.65 1702
from Spoilage
Note 11: Allocation of Net Income or Loss

Year 1
L. M. T. C. J. Junio, A. Silag, A.
Aquino, Bataan, Cababat, Estrada, Capital Capital Tamayo,
Capital Capital Capital Capital Capital
Net 43,243
Income
Total 43,243
Shares
Share 6177.57 6177.57 6177.57 6177.57 6177.57 6177.57 6177.57
per
Partner
Year 2
Net 57,056
Income
Total 57,056
Shares
Share 8150.86 8150.86 8150.86 8150.86 8150.86 8150.86 8150.86

per
Partne
r
Year 3
Net 67,000
Income
Total 67,000
Shares
Share 9571.43 9571.43 9571.43 9571.43 9571.43 9571.43 9571.43
per
Partne
r
Year 4
Net 78,197
Income
Total 78,197
Shares
Share 11,171 11,171 11,171 11,171 11,171 11,171 11,171
per
Partne
r
Year 5
Net 88,785
Income
Total 88,785
Shares
Share 12,683.5 12,683.57 12,683.57 12,683.5 12,683.57 12,683.5 12,683.5
per 7 7 7 7
Partne
r
Note 12: Inventory

Year 1
Quantity Cost Total Inventory
Produced 26,740 5 133,700
Less: Spoilage 267.4 5 1,337

Less: Sales 26,472.6 5 132,363

Year 2
Produced 28,585 5 142,925
Less: Spoilage 285.85 5 1,429.25
Less: Sales 28,299.15 5 141,495.75
Year 3
Produced 30,390 5 151,950
Less: Spoilage 303.90 5 1,519.50
Less: Sales 30,086.1 5 150,430.50
Year 4
Produced 32,115 5 160,575
Less: Spoilage 321.15 5 1,605.75
Less: Sales 31,793.85 5 158,969.25
Year 5
Produced 34,040 5 170,200
Less: Spoilage 340.40 5 1,702
Less: Sales 33,699.60 5 168,498
Note 13: Accumulated Depreciation

Equipmen Annual Year Year Year Year Year Year Year Year Year Year
t Depreciation 1 2 3 4 5 6 7 8 9 10
Stall 2,600 2,600 2,600 2,600 2,600 2,600 2,600 2,600 2,600 2,600 2,600
Note 14: SSS, PhilHealth, and Pag IBIG Payable

Payable Contribution/Month Year 1 Year 2 Year 3 Year 4 Year 5
SSS 3170 38,040 38,040 38,040 38,040 38,040
PhilHealth 2100 25,200 25,200 25,200 25,200 25,200
Pag IBIG 1440 1440 1440 1440 1440 1440
5. Breakeven Analysis
Year 1
Total Fixed Costs 99,878.33
Contribution Margin 0.71
Selling Price 12
Variable Cost per Unit 7
Break Even Point in Units 19,975.67

Break Even Point in Sales 140,673.7
Year 2
Selling Price 12
Year 3
Selling Price 12
Year 4
Selling Price 12
Year 5
Selling Price 12
 For computing the Break Even Point in Units, the formula consists of the fixed cost over
the selling price less the variable cost per unit.
 For the contribution margin, the formula used is the selling price less variable cost per
unit over the selling price and the formula of the Break Even Point in Sales is fixed costs
over the contribution margin.
6. Financial Ratios

Profitability Ratios
Year 1 Year 2 Year 3 Year 4 Year 5

Sales 320,880 342,780 364,680 385,380 408,480
Gross Profit 187,180 199,955 212,730 224,805 238,280
Operating 43,243 57,056 67,000 78,197 88,785
Income
Net Income 43,243 57,056 67,000 78,197 88,785
Average 197,777.21 285,279.60 376,759.59 472,718.39 572,912.40
Assets
Equity 94,026.18 113,588.22 136,559.64 163,370.04 193,810.62
Gross Profit 0.58 0.58 0.58 0.58 0.58
Margin
Profit Margin 0.13 0.17 0.18 0.20 0.22
Return on 0.22 0.20 0.18 0.17 0.15
Asset
Return on 0.46 0.50 0.49 0.48 0.46
Equity
Gross Profit Margin = Gross Profit/Sales Return on Asset = Net Income/ Average
Asset
Profit Margin = Operating Income/Sales Return on Equity = Net Income/Equity
The increasing rate of profit margin happens because of the increasing sales. The constant rate
of gross profit margin shows constant profitability and efficiency. The return on equity and return
on asset fluctuates. The return on equity shows that the company is becoming less efficient at
creating profits and increasing shareholder’s value. The return on asset shows that the business
over-invested in assets that failed to produce revenue growth
Liquidity Ratios
Year 1 Year 2 Year3 Year 4 Year 5

Average 1,356.25 1,453.13 1,550 1,646.88 1,743.75
Inventory
Cost of 133,700 142,825 151,950 160,575 170,200
Goods Sold

Year 1 Year 2 Year3 Year 4 Year 5

Inventory 98.58 98.29 98.03 97.50 97.61
Turnover
Average 3.70 3.71 3.72 3.74 3.74
Age
Inventory
*Inventory Turnover = Cost of Goods *Average Age Inventory = 365
Sold/Average Inventory days/Inventory Turnover
The inventory turnover ratio measures how good a company generates sales from its
inventory. The higher the inventory turnover, the better. From year 1 to year 5, the inventory
turnover decreases, which means the company becomes slower to convert its inventory to cash
and profits. The average age inventory is the average number of days that a firm takes to sell its
inventory. From year 1 to year 5, the firm approximately sells it inventory within 4 days. The
average age inventory is increasing and a rising number of average age inventory may show
inventory issues.
Activity Ratio

Current assets 174,377.21 264,479.60 358,559.59 457,118.39 559,912.40
Current 64,680 64,680 64,680 64,680 64,680
liability
Inventory 0 0 0 0 0
Current ratio 2.70 4.09 5.54 7.07 8.66
Quick Ratio 2.70 4.09 5.54 7.07 8.66
Net Working 109,697.21 199,799.6 293,879.59 392,438.39 495,232.4
Capital
Current Ratio= Current Assets/Current liabilities
Net Working Capital= Current Asset-Current Liabilities
Quick Ratio= Current asset-inventory/ Current Liabilities
The table shows that the current asset of the business is higher than any current liabilities resulting to a
positive outcome for now and for the upcoming year of operation, so the rate shall be maintained.

Capital Budgeting
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Initial Investment 92400 0 0 0 0 0

Cash Flow 0 150,977.21 241,079.6 335,159.59 433,718.39 536,512.4
Payback Period 0.6119318
The computed payback period is 0.6119318 year or 223 days before gaining back the return of
investment.
Internal Rate of Return
Internal Rate of Return

Interest 10%
Year Cash Flows PV of Cash Flows
1 150,977.21 137,252.01
2 241,079.6 199,239.34
3 335,159.59 251,810.36
4 433,718.39 296,235.50
5 536,512.4 333,131.99
Net Present Value 1,125,269.19
Internal Rate of Return 180%
Conclusion
In conclusion, Squashy-Flan Rolls is feasible in terms of its financial and technical feasibility.
Along with this, the demand for the product is proved to be feasible during its years of
operations. From the data gathered from the financial statements, the business is assumed to
be profitable enough to be sustainable during its operating years.
Recommendation

Squashy-Flan Rolls has its strengths like minimum capital requirement so the business will likely
be easy to start up. Along with this, ingredients and price is also feasible to achieve because of
how the ingredients are not only readily available but also being affordable in the market. This
study is recommended to the future researchers as they venture with similar products to be
presented in the market. Investors and businessmen are recommended to invest in the
business because it can give out profit towards them that they can gain. Lastly, the value
proposition of the product can be assured beneficial to its consumers. This study can aid studies
about innovative alternatives towards the snack industry.
References
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Kingfisher Senior High School

Lucao District, Dagupan City

A Business Research entitled

A study about the improved squash-based products.

In Partial Fulfillment of the Requirements in

A. Background of the Study...................................................................................................1

B. Scope and Delimitation.....................................................................................................3

C. Significance of the Study...................................................................................................3

II. Overview of the Business.....................................................................................................5

III. Industry Assessment.......................................................................................................10

D. Five Porter’s Forces Model.............................................................................................14

IV. Review of Related Literature...........................................................................................22

3. Job Description and Specification................................................................................31

2. Product Strategy and Positioning................................................................................36

C. Production and Operation...............................................................................................43

4. Gantt Chart of Activities...............................................................................................51

5. Production Time table..................................................................................................52

6. Initial Investment Requirement....................................................................................54

4. Notes to Financial Statements.....................................................................................73

well-known snack in Bayambang as a manufacturer of a squash-based snack and to develop

A. Background of the Study

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 1

and make a new product.

fruits and vegetables to their desired food.

Additionally, the researchers incorporated squash in this product in order to make it

recognized as an important source of vitamins and minerals. It is high in vitamins A, B6,

and C, foliate, magnesium, fiber, riboflavin, phosphorus, and potassium making it a

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 2

B. Scope and Delimitation

customers located in Zone 1, Rizal Avenue, Bayambang, Pangasinan. Primarily, the

leche flan and "turon."

C. Significance of the Study

aims to give satisfaction to customers. In addition, this study intends to introduce

innovation. It is significant towards consumers, suppliers, businessmen, laborers, the

market, and future researchers.

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 3

B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.

increase the income of suppliers.

invest in the product.

lessen the burden on workers.

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 4

product face in the market if this study is carried out.

a reference material for a similar research study.

II. Overview of the Business

and can also promote a healthy life.

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 5

Figure 2.1 Company Logo

total of Php 91,835.

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 6

or whether you just like their sunny personality.

this position because he is good in planning and leading.

Rolls unique and nutritional twist of the beloved leche flan

the business is established within a year of setting up the business

Estrada, C.K., Junio, J.R., Aquino, L.Y., Bataan, M.N., 7

nutritional benefits from the product

desserts and snacks, the leche flan and turon.

fiber, riboflavin, phosphorus, and potassium. It is a nutritious power-packed vegetable. Squash