INTRODUCTION

We name our business Snack n’ Ladder because we love to eat and buy a
snack if we have a free time. Not only our group but every Filipino loves to buy
something to eat. Snack n’ Ladder is came from the hobby of every Filipino and
that is eating and buying snacks. It is also came from the famous board game
snake n’ ladder

Figure 1: Location Map

The proposed business would be located near Asian Institute of Computer

Studies in Marilao, Bulacan that is surrounded by eatery, mall, spa, pawnshop,
dental clinic, hospital and houses. Although the target location already have an
eatery and mall still they not enough to satisfy the needs of the students. We
choose this location because vendors are rare to sell these kind of street food.

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 VISION, MISSION, AND OBJECTIVES

VISION

The vision of our business is to get a high income through selling snacks
and to fulfill the stomach of the customers.

MISSION

The mission of our business is to give and fulfill the needs of the student
and sell them a product that is different from others.

OBJECTIVES

1. Sell a unique product.

2. Sell a product with an affordable price.
3. Add an innovation to the product.
4. Give an enjoyment to the customers.
5. Give a full effort and attention to the business.
6. Provide our customer with a variety of brand and product.
7. Prioritized selling products.
8. Sell a product that gives satisfaction.
9. Sell a clean and presentable product.
10. Be kind and presentable to the customer.

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 MANAGEMENT PLAN

TYPE OF OWNERSHIP

The ownership that we used is partnership because it contains two or

more owner of the business.

Figure 2: Organizational Structure

Snack n' Ladder

Tiffany Khael John Kyle Pante

R.Cypress Ben Joseph B. Christian Enriq and
and Miranda A. Paras
Lindsay V. Prado
Niko F. Famisan FINANCIAL IN- OPERATING IN-
CHARGE CHARGE MARKETING IN-
MANAGING IN- CHARGE
CHARGE

The organizational structure shows the different positions involve to make

the business a successful one.

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ROLES, DUTIES, AND RESPONSIBILITIES

MANAGING IN-CHARGE: Tiffany Khael R. Cypress and Niko F. Famisan

 To lead, guide, direct, and evaluate the work of others.

 To evaluate the success of the business.
 To maintain awareness of both the external and internal competitive
landscape, opportunities for expansion, customers, markets, new industry
developments and standards, and so forth.

FINANCIAL IN-CHARGE: Ben Joseph B. Miranda

 To provide services in financial planning, financial viability analysis of

projects, project financing, and cost-benefit analysis and investment
appraisals.

 To develop and manage good and effective relationships with the clients and
other stakeholders.

 To prepare possible financing methods and options in order to realize

projects.

OPERATING IN-CHARGE: Christian Enriq A. Paras

 To manage the whole production.

 To Plan, coordinate and control of manufacturing processes.
 To be responsible for the selection and maintenance of equipment.

MARKETING IN-CHARGE: John Kyle Pante and Lindsay V. Prado

 To promote the business and mission of an organization.

 To drive consumers to purchase the products
 To be extremely good with people and able to demonstrate a depth of
knowledge about consumer behaviors, communications and marketing
processes.

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 GANTT CHART

Table 1: Monthly (November 2017)

TIME FRAME
Activities (in weeks)
1 2 3 4

Brainstorm

Preparation
for
Business
Proposal

Table 1 shows the activities and time consumed in month of November

2017.

Table 2: Monthly (December 2017)

TIME FRAME
Activities (in weeks)
1 2 3 4
Preparation for
Business
Proposal
Contribution
for
Documentation

Table 2 shows the activities and time consumed in month of December

2017.

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 Table 3: Monthly (January 2018)

TIME FRAME
Activities (in weeks)
1 2 3 4
Preparation
for
Business
Proposal
Business
Proposal
Defense

Table 3 shows the activities and time consumed in month of January

2018.

Table 4: Monthly (February 2018)

TIME FRAME
Activities (in weeks)
1 2 3 4
Preparation
for
Business
Proposal
Canvassing
of product
and
materials

Table 4 shows the activities and time consumed in month of February

2018.

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 Table 5: Monthly (March 2018)

TIME FRAME
Activities (in weeks)
1 2 3 4
Business
Operation
Business
Expo

Table 5 shows the activities and time consumed in month of March 2018.

FINANCIAL PLAN

Table 6: Pre-operating Cost

Pre-operating Expenses Cost Price

Utensils Borrowed
Table Borrowed
Transportation Php 50.00
Tarpaulin Php 180.00

Table 6 shows the pre-operating expenses and their cost. Some of the
materials used in our business is borrowed and the others are bought.

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 Table 7: Operating Cost
 Green Chili 10 Php 5.00 Php 50.00
 Lumpia wrapper 1 Php 8.00 Php 8.00
 Ground pork ¼ Php 45.00 Php 45.00
 Cheese 1 Php 40.00 Php 40.00
 Oil 1 Php 50.00 Php 50.00
 Mayo 1 Php 35.00 Php 35.00
1 Php 8.00 Php 8.00
 Catsup
1 Php 30.00 Php 30.00
 Tuna
Php 266.00
Total
Ingredients for Kalabasa De Leche
Plan
 Squash ½ Php 20.00 Php 20.00
 Condense Milk 1 Php 35.00 Php 35.00
 Sugar ¼ Php 15.00 Php 15.00
 Egg 5 Php 5.00 Php 25.00
Total Php 95.00

Table 7 shows the ingredients and their expenses.

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 Table 8: Total Cost of Investment

Sources Investment Cost

Mr. and Mrs. Cypress Php 200.00
Mr. and Mrs. Famisan Php 200.00
Mr. and Mrs. Miranda Php 200.00
Mr. Pante Php 200.00
Mr. and Mrs. Paras Php 200.00
Mr. and Mrs. Prado Php 200.00
Total Php1200.00

Table 5 shows the source of the investment in the business where in

parents of each member help to start up the business. The total cost is one
thousand two hundred pesos.

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 MARKETING PLAN

Product Description

The products in the business are tofu bread roll, dynamite and kalabasa
de leche plan. The group decided to put some twist to the product. In tofu bread
roll, the group decided to put a tofu on the ordinary bread roll to have an extra
flavor. The group put green chili to the dynamite to have some spice and
kalabasa de leche plan, the group decided to put squash to the ordinary leche
plan to have a different flavor that suit to the taste of our customer.

Table 6: Pricing

Product Original Price Mark up

Selling Price
15%
Rolling In The Php 10.00
Php 2.00 Php 12.00
Deep
Dynaboom! Php 5.00 Php 1.00 Php 6.00
Kalabasa De Php 10.00
Php 2.00 Php 12.00
Leche Plan

The table shows the pricing scheme of the product, where in original price,
mark up and selling price are involved.

MARKET DISTRIBUTION

The group decided to distribute the product through online and location
place. When the group sell through online they are going to make a page on
facebook that’s why the customers recognize our product even if they are far.
Through location place there are some members on the group sell the product on
the particular area.

PROMOTION AND ADVERTISEMENT

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  Personal Selling
The group will sell the product through meeting up the customers to
promote the product and give a free-taste to pursue them to buy our
product.
 Flyers

The group will give flyers to others for them to know that the
product of group.

 Brochure

The group will give a brochure to the customers for them to know
what product is.

PRODUCTION PLAN

Figure 3: Process Flow Chart

Storage
Operation Inspection Market

This chart shows the flow production process of the group inventing our
product. The group used images to easily recognize the flow chart. Refrigerator
is for storage, gear for operation, magnifying glass is for inspection and shopping
cart for market.

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MACHINERIES AND EQUIPMENT

Blender

The group used the blender to the kalabasa de leche plan

to mix the squash, egg white and condense milk together.

MATERIALS AND SUPPLIES

Bowl
 The bowl is used for mixing the ingredients.
Spoon
 The spoon is used for scoping the tofu.
Rolling pin
 Rolling pin is used to flatten the wheat bread.
Chopping Board
 The chopping board helps slice the ingredients.
Knife
 Knife is used to slice the ingredients.

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 SOCIAL CONTRIBUTION

The significance of our business is to motivate the student to sell

something unique, even if they are not in the right age. They can have an extra
income through selling a product. It can also help to improve their taste into
modern one.

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