Title Page

ON THE GO

A Business Plan
Presented to the Faculty of the
Allied Business Department
De La Salle University – Dasmariñas
Dasmariñas City, Cavite

In Partial Fulfilment of the Requirements in

ENTR301: Entrepreneurial Research II
Bachelor of Science in Entrepreneurship

ANONUEVO, CHUBI
FELIZARDO, ANGELO
GUITTEREZ, JUSTIN ADLER
REYES, CAROL
RICO, JERVIC ALVEN

May 2021
Approval Sheet

2
Acknowledgement

3
 Table of Contents

Title Page.....................................................................................................................1
Approval Sheet.............................................................................................................2
Acknowledgement.......................................................................................................3
Table of Contents.........................................................................................................4
List of Tables...............................................................................................................7
List of Figures..............................................................................................................8
List of Appendix..........................................................................................................9
Executive Summary...................................................................................................11
Chapter 1....................................................................................................................12
INTRODUCTION.....................................................................................................12
Statement of Purpose.................................................................................................12
Objectives of the Business Plan.................................................................................13
General Objective..................................................................................................13
Specific Objectives................................................................................................13
Operation............................................................................................................13
`Marketing..........................................................................................................13
Management.......................................................................................................14
Financial.............................................................................................................14
Risk and Control................................................................................................14
Chapter 2....................................................................................................................16
THE INDUSTRY AND COMPETITIVE ANALYSIS.............................................16
The Industry...............................................................................................................16
Industry Structure and Performance......................................................................16
Industry Outlook....................................................................................................17
Competition................................................................................................................18
Chapter 3....................................................................................................................22
THE BUSINESS AND THE PRODUCT CONCEPT...............................................22
The Business..............................................................................................................22
Company Name......................................................................................................22
Company Logo.......................................................................................................23
Mission and Vision Statement...............................................................................23

4
The Product................................................................................................................24
Chapter 4....................................................................................................................30
PRODUCTION PLAN..............................................................................................30
Technical Description of the Product.........................................................................30
Production Process.....................................................................................................33
Pre-made ingredients process.................................................................................33
Time and motion study..............................................................................................42
Plant Capacity............................................................................................................46
Business Location......................................................................................................47
Production Schedule and Labor Requirements..........................................................49
Production Cost..........................................................................................................49
Chapter 5....................................................................................................................55
MARKETING PLAN................................................................................................55
Marketing Environment.............................................................................................55
Target Market.........................................................................................................55
Market Study..............................................................................................................56
Objectives of the study...........................................................................................56
Research design......................................................................................................56
Research Methodology..........................................................................................57
Population and sample size................................................................................57
Research Instrument...........................................................................................57
Method of Data Collection.................................................................................58
Method of Data Analysis...................................................................................58
Results and Discussion.......................................................................................59
Marketing Strategies..................................................................................................67
Product...................................................................................................................67
Place.......................................................................................................................67
Price.......................................................................................................................69
Promotion...............................................................................................................69
Sales Projections........................................................................................................70
Chapter 6....................................................................................................................72
FINANCIAL PLAN...................................................................................................72
Sources of Financing..................................................................................................72
Budgets and Schedules...............................................................................................72
Production Budget..................................................................................................72

5
 Sales Budget...........................................................................................................73
Direct Labor Budget...............................................................................................73
Indirect Labor Budget............................................................................................74
Factory Overhead Budget......................................................................................75
Cost of Goods Sold................................................................................................76
Operating Expense Budget.....................................................................................79
Financial Statements..................................................................................................80
Pro-Forma Income Statements...............................................................................80
Pro Forma Balance Sheet.......................................................................................81
Cash Budget Statement..........................................................................................83
Financial Ratio and Analysis.....................................................................................85
Payback Period.......................................................................................................85
Break Even Value..................................................................................................85
Profitability Ratios.................................................................................................87
Gross Profit Margin...........................................................................................87
Net Profit Margin...............................................................................................87
Return on Investment.........................................................................................88
Liquidity Ratios......................................................................................................89
Current Ratio......................................................................................................89
Quick Ratio........................................................................................................89
Cash Flow Ratio.................................................................................................90
Chapter 7....................................................................................................................91
MANAGEMENT PLAN...........................................................................................91
Form of ownership.....................................................................................................91
Profile of the partners.................................................................................................92
Organizational Structure............................................................................................93
Job Description and Function....................................................................................95
General Administrative Programs..............................................................................96
Chapter 8....................................................................................................................98
SOCIO-ECONOMIC PLAN......................................................................................98
Chapter 9..................................................................................................................102
RISK AND CONTROLS.........................................................................................102
CONCLUSION AND RECOMMENDATIONS.....................................................107

6
 List of Tables

Table 1 Competition...................................................................................................20
Table 2 Production Process........................................................................................38
Table 3 Tools, Machineries and Equipment..............................................................40
Table 4 Raw Materials and Supplies..........................................................................40
Table 5 Time and Motion Study................................................................................43
Table 6 Time and Motion Study and Plant Capacity for Rice Fillings......................43
Table 7 Time and Motion Study and Plant Capacity for Sauces...............................44
Table 8 Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri.........44
Table 9 Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri. . .44
Table 10 Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork
BBQ Noypigiri...........................................................................................................45
Table 11 Labor Requirements....................................................................................49
Table 12 Rice Fillings Costing...................................................................................49
Table 13 Sauce Costing..............................................................................................50
Table 14 Pork Tapa Noypigiri Costing......................................................................50
Table 15 Adobo Flakes Noypigiri Costing................................................................51
Table 16 Tocino Noypigiri Costing...........................................................................52
Table 17 Sisig Noypigiri Costing...............................................................................52
Table 18 Pork BBQ Noypigiri Costing......................................................................53
Table 19 Packaging Costing......................................................................................53
Table 20 Variable Factory Overhead.........................................................................54
Table 21 Gender.........................................................................................................59
Table 22 Age Of The Respondents............................................................................59
Table 23 Respondent’s Allowance Per Day..............................................................60
Table 24 Respondents Familiarization To The Product.............................................61
Table 25 Respondent’s Eating Percentage.................................................................61
Table 26 Respondent’s Familiarization To The Product Within The Competitors...62
Table 27 Respondent’s Eating Habits Within The Product.......................................62
Table 28 Respondent’s Product Fillings Selection Percentage..................................63
Table 29 What fillings would you prefer to mix on the rice?....................................63
Table 30 Respondent’s Product Dips Selection Percentage......................................64
Table 31 Respondent’s Product Shape Selection Percentage....................................65
Table 32 Respondent’s Willingness To Purchase The Product.................................65
Table 33 Respondent’s Preferred Price For The Product..........................................66
Table 34 Sales Projection...........................................................................................71

7
 List of Figures

Figure 1 Business Logo..............................................................................................23

Figure 2 Noypigiri Standard Triangle Shape.............................................................26
Figure 3 Pork Tapa Fillings.......................................................................................26
Figure 4 Adobo Flakes Fillings..................................................................................27
Figure 5 Pork Tocino Fillings....................................................................................27
Figure 6 Sizzling Sisig Fillings..................................................................................28
Figure 7 Pork Barbeque Fillings................................................................................28
Figure 8 Product Logo...............................................................................................29
Figure 9 Front view of the Product............................................................................31
Figure 10 Side View of the Product...........................................................................31
Figure 11 Top View of the Product...........................................................................32
Figure 12 Halves........................................................................................................32
Figure 13 Process Chart of Noypigiri........................................................................39
Figure 14 Plant/Business Layout...............................................................................48
Figure 15 Organizational Chart..................................................................................94

8
 List of Appendix

Payne, J. (2020). Food and Beverage Industry Outlook. Food and Beverage Industry

Outlook | Food Dive. https://resources.industrydive.com/food-and-beverage-

industry-outlook.

McComb, R. (2020, July 20). Go with a bang what's hot in grab-and-go food. The

Caterer. https://www.thecaterer.com/products/food-drink/go-with-a-bang-

whats-hot-in-grab-and-go-food.

Japan, 7/11. (2019). 7-ELEVEN Services. 7-ELEVEN - Onigiri (rice balls).

https://www.sej.co.jp/in/products_en/rice_balls_en.html.

SM Investments Corporation (2020, September 17). SM Investments Corporation.

https://www.pds.com.ph/wp-content/uploads/2020/10/LRS21-SMIC-

Prospectus-as-of-17-September-2020-Final-with-Annexes.pdf.

Wikipedia (2021, June 24). FamilyMart. Wikipedia.

https://en.wikipedia.org/wiki/FamilyMart.

Lawsons News Release. (2015, March 26). We have set to open the first LAWSON

Store in the Philippines on March 30th ｜Lawson. HTTP 403 - アクセス不可

[LAWSON]. https://www.lawson.jp/en/news/detail/1246483_3566.html.

9
7/11 Net income during the first half posted growth of 10.1% (2016, July 22. ). Net

income during the first half posted growth of 10.1% . 7. https://www.7-

eleven.com.ph/news/net-income-during-the-first-half-posted-growth-of-10-1/.

Diep, C. (2021, February 4). FamilyMart: net profit. Statista.

https://www.statista.com/statistics/811477/familymart-net-profit/.

Lawsons Inc. (n.d.). Fact Sheet: Investor Relations. Lawson.

https://www.lawson.jp/en/ir/factsheet/.

Ward, S. (2020, September 17). What Is a Sole Proprietorship? The Balance Small

Business. https://www.thebalancesmb.com/sole-proprietorship-2947269.

10
 Executive Summary

On the Go, Co. is established by a team of students for De La Salle

University - Dasmarinas. Mr. Angelo Felizardo, The President, Ms. Carol Reyes, our

Marketing and Advertisements Manager, Mr. Emmanuel Anonuevo, our Operations

Manager, Mr. Jervic Rico, our Public Relations Manager, and Mr. Justin Gutierrez,

our Finance Manager. These teams have developed an innovative solution to an

everyday problem, Time Management. With their new product, having your meal

has been easier for students like them and businessmen and women alike. They have

created a fully packed meal that fits in the palm of our hands. For the firm, this

solves the problem of students and businessmen and women that have very hectic

schedules, rushing from one place to another or even if the individual just wants to

have a quick bite. The reason behind the development of this product is that the

people in On the Go, have experienced the same problem during their school years,

and now they have the capabilities and knowledge to develop a solution to these

problems so that the generation today and their peers won’t have to experience said

problems. To conclude this venture of theirs their sole purpose is to help and

improve the daily lives of the people that their product is available to.

11
 Chapter 1

INTRODUCTION

Business planning plays a significant role in starting up a business. Likewise,

it is essential for a business to set priorities, establish goals, and measure

performance or, in other words, map the future of one’s business. It helps to manage

the business effectively by committing thoughts and foreseeing the needs of the

business. Its understanding will lead to specific courses of action, growth, and

financial security. Writing out a business plan forces the proponents to analyze and

review everything at once: the value proposition, marketing assumption, operation

plan, and financial plan.

           Chapter one covers long term and short-term goals of the business. It

identifies the general and specific objective of what the business is projecting.

Statement of Purpose

Writing a business plan allows the entrepreneur to know precisely where the

business is going. It allows setting objectives and comparing the exact result with

projection. Hence, this determines whether a business can make a good profit since it

provides an estimated start-up cost. Also, it helps business owners set their controls

and priorities, anticipate potential problems, and establish benchmarks. In

connection, an objective opinion enables to recognize inconsistencies or risks in

business and gives insight into staying competitive and winning more customers.

12
Objectives of the Business Plan

General Objective

Overall, this plan aims to determine the viability, marketability of venturing

into the business of rice meal products.

Specific Objectives

Provided are the specific objectives in product and business development

regarding operation process, marketing strategies, management operation, and Risk

control.

Operation

a. To determine the efficient and effective system for preparing, producing, and

serving the product at the shortest possible time with minimal expenses.

b. To determine the minimum and maximum capacity to produce the product.

c. To determine the possible sources of raw material for the consistent quality of

production required for the product.

d. To identify the optimal plant layout of the building, facilities, and utilities.

`Marketing

a. To identify who are the direct and indirect competitors of the business.

b. To determine the psychographic profile of the target market

c. To determine the customer’s buying power and buying patterns towards their

food.

13
d. To determine what drinks and snacks the customers would like to go with the

dips.

e. To determine the customer’s willingness to buy the product.

f. To determine the acceptability of the product to the market.

g. To gather data that would allow further improvements for the product.

Management

a. To develop an organizational structure for official reporting relationships that

govern the workflow of the partnership.

b. To provide the required job description and job specification of the people in the

external and internal environment of the business.

c. To determine how many people are necessary for production to maintain the

business.

Financial

a. To determine and reach healthy monthly sales by the end of the starting

operation year.

b. To prepare budgets and schedule for the efficient operation of the business

c. To develop a Pro-forma financial statement for the operation of the business

d. To determine the possible sources of funds and start-up capitalization of the

business venture

Risk and Control

a. To determine what are the possible problems that the business might encounter

during its operation.

14
b. To determine what are the best possible solution for the inconvenience that the

firm might encounter.

c. To Identify the common risks associated with the

d. business

e. To identify the external and internal factors which affect risk for a small

business. To Identify situations that may cause risk for the business. Lastly, to

implement, monitor, and evaluate a risk management plan.

15
 Chapter 2

THE INDUSTRY AND COMPETITIVE ANALYSIS

The Industry

Industry Structure and Performance

On the Go competes in the world of the convenience food industry with its

main competitors, as will be stated, 7-Eleven, Family Mart, and Lawson. They offer

different varieties of onigiri where they inherit their flavors from different countries,

even in the country where onigiri originated, Japan. We will be offering onigiri

based on Filipino taste. We will be serving Filipino style onigiri. On the Go

produces Filipino-style Onigiri, On the Go, hence the company name. Onigiri is

usually packaged in plastic wrappers, stored in a chiller in said stores, and then

reheated later after purchasing. Our onigiri will be prepared fresh and hot for our

customers to enjoy. We would be preparing our onigiri as soon order came in to

preserve the freshness of the onigiri we are about to serve.

On the Go would also like to provide convenience to the customers. One of

our concepts here is that it is like a rice meal On the Go. You can choose the main

dish from our provided fillings: Pork Tapa, Adobo Flakes, Pre-made, Pork Tocino,

Sizzling Sisig, and Pork Barbeque toppings for a preferred flavor to your rice meal.

All that in one onigiri in which you can have for lunch or reserve for later, also; our
onigiri is microwave friendly, so you will not have to worry about losing it is

freshness overtime if you will save it for later.

Industry Outlook

The global food industry has navigated an extraordinary level of change

throughout this past year, prompting many food leaders to reassess their businesses'

organizational and operational readiness as we look forward to 2021. By

understanding the current landscape of the food manufacturing industry,

organizations gain insight into how their operations stack up to leading companies

and uncover key areas of focus for the coming year to maximize operational success.

Consumer attitudes are also changing, with on-the-go food no longer a

strictly working-week option, extending into the weekend and leisure time.

However, convenience is still king. "We have become used to spending less time

over our meals, with the minutes we spend, especially during the working day,

becoming a finer and finer commodity," says Louise Pilkington (2017), marketing

director of Compass Group UK & Ireland. "Convenience is now one of the top pull

factors for consumers."

The Philippines is the world's eighth-largest rice producer. Its land totals 5.4

million hectares. Rice area harvested has expanded from nearly 3.8 million hectares

in 1995 to about 4.4 million hectares in 2010. Rice is the staple food in the

Philippines, more important to the economy and the people at lower income levels,

hence an important intervention point for promoting agricultural development and

17
alleviation of poverty. Rice is what many farmers grow, but it is also what nearly all

consumers eat.

Noypigiri can be a major contribution as convenience food. It is not fair that

we cannot get these elsewhere here in the Philippines. Filipinos are stuffed with

hectic schedules, from time to time, wherein people have a short time sitting down

and eating. Noypigiri is inspired by a Japanese snack and eaten like a sandwich, and

consumers need to pick it up and enjoy it. These delightful little rice meals with

Filipino flavors cannot only make your lunch seem very cutesy but also very

convenient.

Competition

Onigiri is one of the most popular snacks in the convenient store, with

millions sold every day. It shows that convenience stores are most likely our

competitors here in the Philippines, specifically 7-11, Family Mart, and Lawson,

which offers different onigiri variations.

7-11 convenient stores offer the following product: Salmon Onigiri, Natto

Rolls, Pickled Plum, Triple-Stuffed Hidaka Kelp Onigiri, Agodashi Spicy Cod

Roe Onigiri, Tuna Mayonnaise Onigiri with Rich Mayo, and Extra Filling. 7-Eleven

began research into adapting onigiri for convenience-store sales in 1976. These

variations of onigiri have put them on the top of the most onigiri consumers that we

consider as one of our major competitors in the onigiri industry.

18
The next competitor is Family Mart. They also serve variations of onigiri such as

Grilled Salmon, Salted Salmon, Chicken Mayo, Tuna Mayo, Tinapa, Smoked Fish,

Spicy Pollack Roe and Mayonnaise, and Spam Filling. FamilyMart onigiri goes for

P55 per piece and P65 when paired with a refreshing glass of iced tea or lemonade.

Family Mart ensures only the highest quality and most delicate taste of its onigiri by

using fresh ingredients and traditional Japanese condiments. Under the stringent

standards of an in-house Japanese product developer, Norio Suwa became the

exclusive food item that took center stage in Family Mart Manila, which is

considered their largest store.

Our last potential competitor is Lawson. It offers these variations of onigiri: Soy

Sauce Tuna Mayo, Grilled Salmon, Devil's Onigiri, and The Kinshari Onigiri—

Mackerel Grilled & Marinated with Miso. These variations lead us to product

competition since they also created unique names and unusual flavors that are also

the concept of our product variant.

19
 Table 1 Competition

7-11 Family Mart Lawson

Onigiri Onigiri Onigiri

 Salmon Onigiri,  Grilled Salmon  Soy Sauce Tuna

Natto Rolls  Salted Salmon, Mayo
 Pickled Plum Chicken Mayo  Grilled Salmon
 Triple-Stuffed  Tuna Mayo  Devil’s Onigiri,
Hidaka Kelp  Tinapa, and The
Onigiri  Smoked Fish Kinshari Onigiri
Product/
Product  Agodashi Spicy  Spicy Pollack —Mackerel
Cod Roe Roe and Grilled &
Line
Onigiri Mayonnaise Marinated with
 Tuna Mayonnaise  Spam Filling Miso
Onigiri with Rich
Mayo and Extra
Filling

Pricing Php 100-180 Php 55-100 Php 60-100

The company has a There are now 24, The company has a
total number of 2,930 574 stores total number of
stores open in the worldwide in 500+ convenience
country, which are Japan, Taiwan, stores in the
consisted of 2,222 China, Philippines, Philippines. It is the
branches in Luzon, Thailand, Vietnam, fifth country to open
Location/ 425 in Visayas and Indonesia, and Lawson store in
Number of 283 in Mindanao. Of Malaysia. overseas after
Branches all of the number of China, Indonesia,
stores open, 55 percent the United States,
of the stores are and Thailand.
owned by franchisees
while 45 percent are
owned by the
company itself.

Advertising Online marketing and Online marketing Online marketing

and advertising through and advertising and advertising

20
 social media such as through social through social
facebook, twitter, media such as media such as
pinterest, google ads, facebook, twitter, facebook, twitter,
Promotion food blogs and pinterest, google pinterest, google
through their website. ads, food blogs and ads, food blogs and
through their through their
website. website.

The improved In the fiscal year Lawson

financial performance ended February management places
of 7/11 was largely 2020, FamilyMart great store on
driven by the increase Co., Ltd. generated returning a portion
in sales of all net profit of around of profits to the
corporate and 43.5 billion shareholders, and
franchise-operated Japanese yen, down the Company
stores, which posted from about 45.4 pursues a strategy
growth of 24.3% to billion yen which is that both maintains
P12.2 billion. roughly about 19B financial soundness
Php in the previous and returns an
Financial
fiscal year. appropriate portion
Condition
of profits to the
shareholders that
directly reflects
corporate
performance. The
Company focuses
on optimizing
shareholders’ equity
from a perspective
of mid- and long-
term management.

21
 Chapter 3

THE BUSINESS AND THE PRODUCT CONCEPT

The Business

The business started when five entrepreneurial management students decided

to be partners in a business venture. The partners have a common interest in pack

foods such as our Noypigiri that provides Filipino-style meals that can be consumed

quickly. Our opportunity to offer them heavy and easy to consume products to offer

them energy throughout the day while maintaining our prices is affordable to

everyone.

Company Name

The company name was associate with the product itself. We came up with

the name “On the Go” which denotes of acquiring something and benefit from it

instantly and enjoy it “on the go”, which is primarily the focus of our proposal. We

wanted to provide people with purchasing meals that can be consumed quickly.

22
Company Logo

Figure 1 Business Logo

Mission and Vision Statement

Our mission is to exceed customer satisfaction. By providing delicious, full

packed foods that have a variety of Filipino flavors, to give the customers a different

food experience, and serve them on time by making food that they can eat and enjoy

on the go, which helps contribute to better eating habits nationwide.

On the Go envisions being one of the most leading fast-food chains in the

Philippines, becoming a nationwide chain, and being one of the few businesses to

provide specially designed and innovative products that benefit our beloved

customers.

23
The Product

Product Name
As seen in the figure below, the word “Noypigiri” is very straightforward for

the customer to understand it instantly, the letter “O”of the word “onigiri” was

replaced by the word “Pinoy”. The word “Pinoy” was actually flipped since it can

easily be remembered since the word is new to everyone. The word “Pinoy” also

pertains to the product in which, it was a combination of Filipino-style dish and

onigiri. This will further be explained in this chapter.

Product Description
Noypigiri offers a variety of Filipino-style fillings formed to ba an onigiri.

Those Filipino fillings are Pork tapa, Adobo flakes, Pre-made Pork Tocino, Sizzling

sisig, and pork barbeque. Our very own special ingredients make our pork tapa and

adobo flakes. We will be using pre-made Pork Tocino, Sizzling Sisig, and Pork

Barbeque, wherein we will source out to local supermarkets. We wrap our onigiri

with authentic Japanese nori to hold the onigiri without sticking the hands to the rice.

It also comes with different variations of rice mixtures for extra flavors. It

comes with Garlic Fried Japanese Rice, Japanese Rice with Assorted Veggies,

Japanese Rice with Bacon Bits, Japanese Rice with Shrimp, and Japanese Rice with

eggs. This variation of flavors will give our customers the best experience when they

eat Noypigiri. 

  We also provided different sauces for more flavors wherein the customers

can also have five flavors: Tuna Mayo, Melted Cheese, Barbeque Sauce, Toyo't

24
Calamansi, and Garlic Flakes. It will give them plenty of flavors running to their

mouth to provide them with a unique experience in our product.

On The Go, Noypigiri offers a variety of flavors that is not currently

common in the market. The flavor of the onigiri is a popular Filipino “ulam” that is

used as fillings in the product. These filings are Pork Tapa, Pork Tocino, Sizzling

Sisig, Adobo Flakes, and Pork Barbeque. 

Their preferred shape can customize the product's shape since we already

have tools to mold the product. The shape includes triangle, square, star, flattened

round, round, and cylindrical.

Our product is also unique, specifically in rice flavors wherein most of the

standard onigiri use only Japanese rice and salt for taste. It is also customizable,

wherein customers can choose their rice flavors according to their preferred choice.

It is one of our edges since most standard onigiri is already pre-made in every

convenience store.

It is affordable and has a Filipino twist on it. It is served to provide

convenience to the customer wherein they can consume it in a short period because

of its small type of product. It also provides the nutrients that an individual must

need for the day without the hassle of eating at a table or using a spoon and fork. We

believe that a hungry individual would not be able to perform their best in

workspaces, so our product is a perfect fit for people who are very workaholics.

25
Figure 2 Noypigiri Standard Triangle Shape

Figure 3 Pork Tapa Fillings

26
Figure 4 Adobo Flakes Fillings

Figure 5 Pork Tocino Fillings

27
Figure 6 Sizzling Sisig Fillings

Figure 7 Pork Barbeque Fillings

28
Product Logo

Figure 8 Product Logo

29
 Chapter 4

PRODUCTION PLAN

Technical Description of the Product

The standard onigiri size uses around ¾ cup of cooked rice, which is about

155 grams in weight. It is formed by a molder shaped into a triangle, square, star,

flattened round, round, and cylindrical.

The product is packed with a polypropylene plastic onigiri wrapper with a

dimension around 210x140 mm, Thickness: 0.04 mm.

The proponents have a variation of 5 Filipino fillings. These filings are Pork

Tapa, Pork Tocino, Sisig, Adobo Flakes, Pork Barbeque. All fillings are placed to

the product in an equal amount which is around 3-5 tablespoons. Additional fillings

are possible, but it is charged by the customer.

It also comes with different variations of rice mixtures for extra flavors. It

comes with five variations, specifically Garlic Fried Japanese Rice, Japanese Rice

with Assorted Veggies, Japanese Rice with Bacon Bits, Japanese Rice with Shrimp,

and Japanese Rice with Egg.

Figure 9 Front view of the Product

Figure 10 Side View of the Product

31
Figure 11 Top
View of the Product

Figure 12 Halves

32
Production Process

Pre-made ingredients process

Process A: Preparation of Japanese Rice

First, prepare 10 cups of Japanese short-grain rice, 11 ½ cups of water, and

the rice cooker. Put the rice in a large bowl and gently wash the rice in a circular

motion, and discard the water. Repeat this process about 3-4 times. Next, let the rice

soak in water for 30 minutes. Transfer the rice into a sieve and drain it entirely for at

least 15 minutes. Once water is boiling, turn the heat to the lowest setting and

continue to cook covered for 12 to 13 minutes, or until the water is completely

absorbed. At the 12-13-minute mark, take a quick peek and if there is any water left.

Then, close the lid and continue cooking for another minute or so. Remove the pot

(with the top on) from the heat and let it steam for another 10 minutes. Then transfer

the rice to a large plate or baking sheet lined with parchment paper. Fluff the rice

with a rice scooper. Let the cooked rice cool a little bit until the rice can be carried

without burning the hands. However, do not let the rice completely cool down.

Process B: Cooking of Rice Fillings

Prepare these ingredients: Cooking oil, Garlic, Assorted Veggies 3 Cups,

Bacon bits, Shrimp, and Egg. Put some cooking oil in the pan and start frying the

33
garlic, assorted veggies, bacon, shrimp, and egg per variant of fillings. Wait until 2-3

minutes and transfer it into the container.

Process C: Mixing of Rice Fillings

Prepare these ingredients: The five rice fillings, Japanese Rice, butter, salt.

Then, provide a huge container to mix the fillings and the rice until all the elements

are mixed properly. Then, put some salt and butter for flavorings. Lastly, put it

inside a container in preparation for the assembly.

Process D: Nori Sheets

Cut the nori sheets in thirds (⅓).

Process E: Preparation of Fillings: Pork Tapa

Prepare the following ingredients: 1-kilo pork loin with fat, one head garlic

minced, 1/4 cup soy sauce, 1/4 cup calamansi juice or lemon juice, 1 Tbsp. Brown

sugar optional, 1 1/2 cup Sprite or 7-up, salt and pepper to taste, ziplock bag, and

cooking oil for frying.

First, wash the 1-kilo pork loin in running water and drain for a few minutes

until it is tenderized. Next, slice the pork thinly, just like when slicing the meat when

making beef tapa. Then, in a large bowl or any plastic container (just enough to put

all the meat and the rest of the ingredients). Then, the pork, garlic, soy sauce,

calamansi juice, sugar, sprite or 7-up, salt, and salt pepper. Mix all the ingredients

until the sugar is dissolved and the meat is coated with the marinade mixture.

34
Marinate the meat in the fridge overnight. Use a zip lock bag, put the meat and

marinade and seal the bag instead of just using a bowl. This way, the meat will be

marinated evenly. To cook the pork tapa, heat about 1/4 cup of cooking oil and fry

the meat on low heat for 8 minutes or until the pork is tender and light brown.

Lastly, transfer it to a container and set aside the pork tapa filings.

Process F: Preparation of Adobo Flakes

Prepare the following ingredients: 2 lbs of non-fatty pork, two tablespoons

garlic minced or crushed, five pieces dried bay leaves, six tablespoons vinegar, 1/2

cup soy sauce, one tablespoon peppercorn, cooking oil, 2 cups water, salt to taste.

Combine the non-fatty pork, soy sauce, and garlic, then marinate for at least

1 hour. Next, Heat the pot, put in the marinated non-fatty pork, and then cook for a

few minutes. Pour remaining marinade, including garlic. Then, add water, whole

peppercorn, and dried bay leaves, then bring to a boil. Simmer for 40 minutes to 1

hour. Put in the vinegar and simmer for 12 to 15 minutes. Then, add salt to taste.

Shred the pork pieces along the grain to get small strands. Prepare to heat oil

in a pan, and once it starts to smoke, add the pork strands. Cook while continuously

stirring until crispy, add vinegar let, mix and let it cook for a while. Remove from

pan and place in a colander to drain excess oil. Lastly, transfer it to a container and

set aside the adobo flakes fillings.

35
Process G: Preparation of Pre-made Pork Tocino, Sizzling Sisig, and Pork

Barbeque

Prepare the following ingredients: 3 packages of Pork Tocino, Sizzling Sisig,

and Pork Barbeque (each), ¾ cups of water for each filling, three tablespoons of oil

for each filling, frying pan.

Separate the three fillings into three different pans. Leave the pan in medium

to high heat for about 10 minutes. Add the three fillings and water. Simmer until

water is reduced and add oil. Then, cook until desired crispness is achieved. Lastly,

transfer it to a container and set aside the three filings.

Process H: Onigiri Assembly

While rice is being soaked and drained (45 minutes), prepare the onigiri

fillings (Process C, D, E). Wet both of your hands with water to prevent the rice

from sticking to your hands. Then put some salt in the hands and rub to spread all

around the palms. Then, dip three fingertips in salt. Scoop out a handful of (Process

A) Japanese short-grain rice (about ⅓ cup) into one hand. Create a small well

(indentation) in the center of the rice. Put one kind of filling (about 3-5 tsp) inside.

Then mold the rice with your hands around, cover the filling entirely, or use a

molder for a specific shape. Press the rice around the filling to gently form the rice

into a triangle. It uses three fingers (thumb, index finger, middle finger) to make a

triangle corner. The hands should be just firm enough, so the onigiri doesn’t fall

36
apart. Wrap the onigiri with nori seaweed (Process B). Next, sprinkle it with sesame

seeds on top. Lastly, place a little bit of each filling on top of onigiri to know which

kind it is.

Process I: Molding of Shape

Molding tools are provided to mold the preferred shape of the customer.

Process J: Sealing of Product

Wrap the finished product onigiri with a polypropylene plastic onigiri wrapper.

Other Processes

Process K: Microwaving of onigiri

When customer orders, onigiri are microwaved for 1 minute if it is ordered.

Process L: Adding sauce

Onigiri is opened and added with 10 grams of Tuna Mayo, Melted Cheese,

Barbeque Sauce, Toyo’t Calamansi, and Garlic Flakes.

Process M: Taking of orders

Customers are asked for their orders and given an option to choose what

preferred fillings they would like to go with their chosen onigiri.

37
Process N: Serving

Customers are served with their orders.

Table 2 Production Process

Proces
Process Name Precedent
s

A Preparation of Japanese Rice -

B Cooking of Rice Fillings -

C Mixing of Rice Fillings -

D Nori Sheets -

E Preparation of Fillings: Pork Tapa -

F Preparation of Adobo Flakes -

Preparation of Pre-made Pork Tocino, Sizzling Sisig, and

G -
Pork Barbeque

H Onigiri Assembly C,D,E,F,G

I Molding of Shape -

J Sealing of Product -

K Microwaving of onigiri

L Adding of sauce -

M Taking of orders -

N Serving -

38
Figure 13 Process Chart of Noypigiri

39
 Table 3 Tools, Machineries and Equipment

Equipment Brand Price

Rice Cooker Kyowa ₱709

Microwave American Home ₱2,995

Induction cooker Blue water ₱820

Freezer Condura ₱5,000

Utensils Chef’s Gallery ₱618

Chopping Board No Brand ₱235

Container Fas Repack ₱70

Onigiri Molder No Brand ₱175

Total Cost ₱10,622

Table 4 Raw Materials and Supplies

Ingredient Supplier Price

Japanese Short Grain-Rice Puregold Paliparan 25 kg/ ₱1,249

Wet & Dry Market

25 kg/ ₱1,150
Molino

Purified Water SM Hypermarket 7 Liters/ ₱90

Pork Loin with Fat Monterey Meat Shop 2 kg/ ₱674

Non-Fatty Pork Monterey Meat Shop 2 kg/ ₱804

Vegetable Oil SM Hypermarket 1.5 Liters/ ₱190

Soy Sauce SM Hypermarket 1 Liter/ ₱211

Vinegar SM Hypermarket 1 Gallon/ ₱140

40
 Garlic Imus Public Market 345 Grams/ ₱166

Sprite/7-up Soda SM Hypermarket 1.5 Liter/ ₱68

Calamansi/Lemon Juice SM Hypermarket 70 ml/ ₱119

Brown Sugar SM Hypermarket 1 kg/ ₱45

1 kg/ ₱30
Salt and Pepper SM Hypermarket
1 kg/ ₱35

Dried Bay Leaves Imus Public Market 250 Grams/ ₱70

Peppercorn Imus Public Market 100 Grams/100

1 pack
Ifuki Yaki Sushi Nori Sheets District Imus
(100 sheets)/ ₱580

Pampangas Best
Pre-Made Tocino 450 Grams/ ₱138
Supplier

Mekeni Sizzling
500 Grams/ ₱270
Pre-Made Sizzling Sisig Supplier

Pre-Made Pork Barbeque Local Korean Store 240 Grams/₱175

Polypropylene Plastic Onigiri

Wrapper Korean Store Imus 120 Pieces/ ₱85

Cheese Korean Store Imus 165 Grams/ ₱89

Barbeque Sauce Korean Store Imus 1.5 kg/ ₱180

Tuna Mayo Korean Store Imus 450 Grams/ ₱280

Wet & Dry Market

Citrus (Calamamsi) 500 Grams/ ₱76.50
Molino

Garlic Flakes SM Hypermarket 1 kg/ ₱133

Cayenne Pepper District Imus 250 Grams/ ₱130

Assorted Veggies SM Hypermarket 1 kg/ ₱180

41
 Bacon SM Hypermarket 400 Grams/ ₱261

Shrimp SM Hypermarket 500 Grams/ ₱365

Eggs SM Hypermarket 15 Pieeces/ ₱125

Cheese Sauce SM Hypermarket 500 Grams/ ₱155

Butter SM Hypermarket 200 Grams/ ₱135

Brown Paper Bag (3.5 x 6.5) Puregold Paliparan 100 Pieces/ ₱45

Cling Wrap (30 x 150) SM Hypermarket 1 Roll/ ₱210

Tissue SnR Imus Dozen (Roll)/ ₱350

Plastic Gloves SM Hypermarket 100 Pieces/ ₱16

Time and motion study

The time and motion study is done by estimating the number of outputs and

how long it takes to produce a batch. The production and time are estimated by

timing five trials for each task. The amount of working time per day was estimated

to be 8 hours during the study. The purpose of the time and motion study is to

estimate how many orders the business can take and fully understand the worker’s

capacity. The proprietors also used the time and motion study to improve working

time or increase the number of batches that can be produced in a single production.

It is also a great way to find the most efficient and effective way of creating the

products.

On the Go plans to utilize the assembly line in the production of the products.

It was considered the better option rather than the job shop because the creation of

42
onigiri is only composed of simple repetitive tasks that any member can do. It is also

preferable because of its nature to utilize every worker to complete a task.

Table 5 Time and Motion Study

Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average

(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)

Process A 67 65 59 68 62 64.2

Process B 3 5 7 4 4 4.6

Process C 2 1 3 3 2 2.2

Process D 5 6 4 4 2 4.2

Process E 76 72 71 73 74 73.2

Process F 71 73 70 74 76 72.8

Process G 10 13 9 15 14 12.2

Process H 2 2 3 4 1 2.4

Process I 1 0.2 1 1 1 0.84

Process J 0.5 0.3 0.7 1 0.6 0.62

Process K 1 1 1 1 1 1

Process L 0.2 0.4 0.1 0.5 0.2 0.28

Process M 0.2 0.1 0.1 0.1 0.1 0.12

Process N 0.3 0.2 0.2 0.2 0.1 0.2

Table 6 Time and Motion Study and Plant Capacity for Rice Fillings

Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average

(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)

Process A 67 65 59 68 62 64.2

43
Process B 3 5 7 4 4 4.6

Process C 2 1 3 3 2 2.2
Production Capacity = 7 batches/ 8hrs/batch
Total Task time = 71 minutes
is 50 units, 7 batches = 350 units
Table 7 Time and Motion Study and Plant Capacity for Sauces
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average
(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
Process L 0.2 0.4 0.1 0.5 0.2 0.28
Production Capacity = 1714
batches/8hrs, /batch 50 units, 1714 batches
Total Task time = 0.28 minutes
= 85,000 units

Table 8 Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average
(Minutes) (Minutes) (Minute) (Minutes) (Minutes) (Minutes)
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
76 72 71 73 74 73.2
E
Process
2 2 3 4 1 2.4
H
Process
1 0.2 1 1 1 0.84
I
Process
0.5 0.3 0.7 1 0.6 0.62
J
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
Production Capacity = 6
batches/8hrs, /batch is 50 units, 6 Total Task time = 85.06 minutes
batches = 300 units

44
Table 9 Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average
(Minutes) (Minutes) (Minute) (Minutes) (Minutes) (Minutes)
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
71 73 70 74 76 72.8
F
Process
2 2 3 4 1 2.4
H
Process
1 0.2 1 1 1 0.84
I
Process
0.5 0.3 0.7 1 0.6 0.62
J
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
Production Capacity = 6
batches/8hrs, /batch is 50 units, 6 Total Task time = 84.66 minutes
batches = 300 units

Table 10 Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork
BBQ Noypigiri
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average
(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
10 13 9 15 14 12.2
G
Process
2 2 3 4 1 2.4
H
Process 1 0.2 1 1 1 0.84

45
 I
Process
0.5 0.3 0.7 1 0.6 0.62
J
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
Production Capacity = 13 batches/8hrs, Total Task time = 35.94
/batch is 50 units, 13 batches = 650 units minutes

Plant Capacity

The team can produce 50 servings per batch of 5 different product varieties a

day. It will be stated later on that the survey results regarding the respondent fillings

preference that 23.6% of the respondent’s chose pork barbeque which is the highest

preference percentage. As our results, we are going to produce more products that is

preferred by the respondent’s, while the least preferred will be produce less.

Based on the time and motion study and plant capacity, starting with our

“Pork Tapa Noypigiri,” the total task time is 85.96 minutes, wherein it can produce

six batches with a total of 300 units in 8 hours straight. In comparison, our “Adobo

Flakes Noypigiri” has a total task time of 84.66 minutes that can produce six batches

with a total of 300 units in 8 hours straight. Lastly, as our last three variants, the

“Tocino, Sisig, and Pork Noypigiri” has a total task time of 35.94 minutes.

Compared with the two variants, the three variants can be produced quickly since

there are no preparations of ingredients that can produce 13 batches with 650 units in

46
8 hours straight. We based our servings on the meat per product variant since it is

one of the expensive ingredients that we need to maximize without any leftovers. On

the Go will make batch servings by half cooking the fillings and making 50 units per

batch that prevent the operation from having leftovers.

Business Location

Since we are in a pandemic situation that limits everyone to go outside,

especially children and teens with an age bracket of 0-18, which is one of our

potential customers, the team decided to sell our products online since the business

can be operated from anywhere. It also has no opening time restrictions. While

operating the business online, the team also decided to be on Molino IV, Bacoor,

Cavite (Near SM Molino) since one of our team has a business in the area. It is an

opportunity for us to create a store beside it. The location is also our advantage

because all the team lives within Molino IV, Bacoor, Cavite that enables the team to

meet.

If the pandemic ends, the first location that the team decides will be on De La

Salle University Dasmarinas. This location would be ideal for us to test our newly

developed product since there is also a student like us. We can ask the students to

give us feedback about our product. This will help us to improve products and

services.

On the Go’s second location will be on malls, putting a store in a mall that

could determine how competitive our product is. Currently, the proponents are

eyeing to agree with any mall that would have a good market for the product.

47
Figure 14 Plant/Business Layout

48
Production Schedule and Labor Requirements

The proponents have decided to work for 8 hours a day for five days, having

176 hours per month. A minimum of one worker shall be operating the kitchen and

one worker operating the cashier. Worker A shall be responsible for marketing the

product if there are no customers and help worker B during the peak hours of the

business. A total of 5 tasks have been divided for the workers, preparation of

ingredients, cooking, packing, and serving. Also, the three workers should be

interchangeable and capable of doing the assigned tasks of other workers in case of

emergencies or matters when one of them is not available.

Table 11 Labor Requirements

Proponents Assigned

Task/Process Worker A Worker B Worker C

Preparation X X

Cooking X

Packing X X

Marketing/Promoting X

Serving X

Taking of orders X

Production Cost

Table 12 Rice Fillings Costing

(Assuming
Rice
50 units is
Fillings
produced
Costing
per batch)

49
 Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Assorted
180 1000 0.18 10 1.8 54
Veggies
Bacon 261 400 0.65 6 3.9 117
Shrimp 365 500 0.73 8 5.84 175.2
Eggs 125 750 0.17 12 2.04 61.2
Cheese 89 165 0.54 10 5.4 162

Table 13 Sauce Costing

(Assuming
Sauce 30 units is
Costing produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Tuna
280 450 0.62 10 6.2 186
Mayo
Cheese
155 500 0.31 10 3.1 93
Sauce
Barbeque
180 1500 0.12 10 1.2 36
Sauce
Toyo’t
Calamans 287.5 1500 0.19 7 1.33 39.9
i
Garlic
133 1000 0.13 12 1.56 46.8
Flakes

Table 14 Pork Tapa Noypigiri Costing

(Assuming
Pork 50 units is
Tapa produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice

50
 Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pork
Loin with 674 2000 0.34 20 6.8 340
Fat
Soy
211 1000 0.16 20 3.2 160
Sauce
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120
Brown
45 1000 0.045 15 0.68 34
Sugar
Calamans
119 1.7 5 8.5 425
i Juice 70
Pork 1339.5
26.79
Tapa

Table 15 Adobo Flakes Noypigiri Costing

(Assuming
Adobo 50 units is
Flakes produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Non
Fatty 804 2000 0.40 20 8 400
Pork
Soy
211 1000 0.16 20 3.2 160
Sauce

51
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120
Pepperco
100 100 1 5 5 250
rn
Dried
Bay 70 250 0.28 3 0.84 42
Leaves
Adobo 1232.5
24.65
Flakes

Table 16 Tocino Noypigiri Costing

(Assuming
50 units is
Tocino
produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
138 450 0.31 20 6.2 310
Tocino
Tocino 10.67 533.5

Table 17 Sisig Noypigiri Costing

(Assuming
50 units is
Sisig
produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Japanese 1249 25000 0.05 43 2.15 107.5
Short-

52
 Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
270 500 0.54 20 10.8 540
Sisig
Sisig 15.27 763.5

Table 18 Pork BBQ Noypigiri Costing

(Assuming
Pork 50 units is
BBQ produced
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
Pork 175 240 0.73 20 14.6 730
BBQ
Pork
19.07 953.5
BBQ

Table 19 Packaging Costing

(Assuming 50 units is
Packaging Per Unit
produced per batch)

Polypropylene Plastic 0.70 35

Onigiri Wrapper

53
Brown paper bag 0.45 22.5

Cling wrap 2.2 110

Packaging total 3.35 167.5

Table 20 Variable Factory Overhead

Indirect Item Amount per pack

Tissue 350
Plastic Gloves 16
Mask 25

Cost Usage
Electricity 1,000 Monthly
Water 300 Monthly
Transportation 2,500 Monthly
Gas 600 Monthly

54
 Chapter 5

MARKETING PLAN

This chapter will establish and integrate all its sales effort and marketing to

project a consistent image of the partnership that everyone in the organization should

understand and support.

Marketing Environment

Target Market

The company's target market is the residents of barangay Molino I-IV. The

survey was conducted in these barangays in Molino, Bacoor, Cavite. Based on the

socio-economic classes, our main target would be the skilled both blue and white-

collar workers. The company tries to keep the selling price "friendly" that focuses on

the upper class, middle class, lower-middle, and even the last class listed in the

socio-economic classes. We want to reach out to every worker out there.

This is the company's long-term goal. For now, the company would like to

focus on barangays Molino I-IV. We mainly target those employees who have hectic

schedules. The company also would like to pursue this venture based on the survey

results, which is very promising to the company, and every expectation from the

survey was achieved; that is why the company will pursue this venture.
Market Study

The purpose of the market study is to gather data on customers and potential

customers. It explained the detailed description of the research design used on how

the research was done, the data gathering procedure, and the statistical technique.

Objectives of the study

 To determine the psychographic profile of the target market

 To determine the customer’s buying power and buying patterns towards their

food.

 To determine what kinds of fillings the customers would like to go with the

onigiri.

 To determine the customer’s willingness to buy the product.

 To assess the acceptability of the product to the market.

 To gather data that would allow further improvements for the product.

Research design

The partners used descriptive research to define the acceptability and

profitability of the product and concentrate on further adjustments to create a more

competitive product by assessing the business value of the entire Molino I-IV,

Bacoor, Cavite market by evaluating a good number of respondents who can

represent each of the needs to classify the acceptability and profitability of the

product and focus on further improvements to develop a more competitive product.

56
Research Methodology

As stated in our research design, the team uses a descriptive research

approach to determine the market potential of a random population in social media.

It focuses on Molino I-IV, Bacoor, Cavite area by using data collection and content

analysis, resulting in a report on the variations and differences of the respondents'

preferences.

Population and sample size

The researchers used the population of Molino I, II, III, and IV, Bacoor,

Cavite as our population size. Molino I-IV has a population size of 163,215, and out

of this population size, the sample size of 383 was selected, but we are able to cater

442 respondents that provide us a more robust basis that has a margin of error of

0.05 percent and a confidence interval of 95 percent.

Research Instrument

To get the appropriate data needed, the researcher will have a survey

questionnaire with fifteen questions with six (6) parts that become our data gathering

tool. The survey questionnaire contained daily allowance, product preference, eating

habits, spending habits, willingness to purchase the product, evaluation of the

proposed product, price preferences, suggestions for improvement, etc. Starting from

57
question 1 to 3, the questions will ask for the profile of the respondents, specifically

their names, gender, and age. For question 4, it is a tool for us to determine the level

of allowance per day from our respondents to understand the respondents buying

power as stated in our objectives of the study. For question 5-8, it will determine the

familiarity of our product within the market. For questions 9-12, it will determine the

evaluation of respondents about our product preferences. For questions 13-14, it is a

tool to determine the respondent's willingness to buy the product and the

respondents' evaluation of our proposal's ideal price preferences. Lastly, question 15,

will determine the respondent's suggestions for the possible improvement of our

proposal that becomes our basis for the concept to be improved.

Method of Data Collection

The researchers used stratified random and convenience sampling and non-

probability sampling. To guarantee that our potential respondents will answer our

survey, we have tried sending our survey requests during peak response times,

specifically Thursday and Friday. We have acquired all of the data in different social

platforms wherein we send out the survey links in social media such as Facebook,

Instagram, and Twitter.

Method of Data Analysis

To effectively gather market data, the researcher selected self-administered

questionnaires that combined quantitative and qualitative data. We have summarized

58
and compiled the data’s percentage results in every question for us to acquire the

respondent’s preferences and insights from the data set that includes numbers,

statistics, characteristics, and ideas.

Results and Discussion

There are 163,215 people in Molino I-IV, Bacoor, Cavite in 2021. According

to the statistics of worldpopulationreview, Bacoor, Cavite has a population of

700,000 in 2021, whereas in 2015, its population is around 600,000, increasing about

15%. Since the population data in Molino I-IV that we have gathered is only the

population size in 2015, we multiplied it to 15%, which is the percentage basis of

increase in population in Bacoor, Cavite for us to have the 2021 Molino I-IV

approximate population size that results to 163,215.

Survey Results

Table 21 Gender

Survey Choices Percentage

Male 40.3%
Female 59.7%

For the first question in our survey, Out of 442 respondents. 40.3% or 178

respondents are males, and 59.7% or 264 respondents are females, concluding that

we have catered more female respondents than males in Molino I-IV, Bacoor, Cavite

areas.

Table 22 Age Of The Respondents

Age Bracket

59
 Lowest 10 Years Old
Highest 73 Years Old

For the second question in our survey, Out of 441 respondents. We have

acquired an age bracket starting from 10 years old up to 73 years old. In a specified

age bracket, here is the list of age of our respondents: 10, 12, 13, 14, 15, 16, 17, 18

19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 33, 34, 35, 36, 38, 39, 40, 41, 42,

44, 43, 45, 46, 47, 49, 50, 51, 52, 55, 57, 58, 59, 68, 69, 70, 73.

Table 23 Respondent’s Allowance Per Day

Respondents Allowance Bracket

Lowest ₱20.00
Highest ₱5000.00

For the third question, out of 441 respondents, we have acquired the

respondent’s allowance bracket starting from 20 pesos, the lowest day allowance of

our respondents, and the highest, 5,000 pesos. In a specified respondents allowance

bracket, here is the list of the allowances: 20, 40, 50, 70, 80, 90, 100, 120, 130, 150,

155, 160, 180, 200, 250, 300, 350, 400, 450, 490, 500, 537, 590, 600, 650, 610, 800,

850, 1,000, 2,000, 2,500, 3,000, 3,500, 4,000, 5,000. Since an answer text answers

the question, we cannot tally the respondent’s allowance or any graph that would

finalize the statistics. But as we observe, the majority of the respondent’s allowance

per day is 500 pesos which is an advantage for the team since we have a price

60
advantage considering that our product is only below 50 pesos. In short, customers

can purchase our product within a day with the allowance that they have.

Table 24 Respondents Familiarization To The Product

Survey Choices Percentage

YES 64.7%
NO 29.4%
MAYBE 5.9%

For the fourth question in our survey, out of 442 respondents, 64.7% or 286

respondents have an idea about the product. At the same time, 29.4% or 130

respondents do not have an idea about Japanese Onigiri. Lastly, 5.9% or 26

respondents are not sure about the product. It concludes that most of our respondents

have already heard about Japanese Onigiri, wherein they already know about the

product’s features.

Table 25 Respondent’s Eating Percentage

Survey Choices Percentage

YES 41.2%
NO 58.8%

For the fifth question in our survey, 442 respondents have answered the

question wherein 58.8% or 260 respondents answered "Yes," and 58.8% or 182

respondents answered "No." The data concludes that we need to improve our

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customer's experience regarding our proposed product since most have already eaten

Japanese Onigiri. They may have purchased it from our potential competitor.

Table 26 Respondent’s Familiarization To The Product Within The Competitors

Survey Choices Percentage

Mall 52.7%
Convenient Store 33%
Others 14.3%

For the sixth question in our survey, Out of 318 respondents. 52.7% or 166

respondents answered in “Malls,” which shows that most of our respondents

encounter a product similar to our product proposal. While 33% or 104 respondents

answered in “Convenient Store,” wherein it appears that the 104 respondents

possibly have seen or purchased the product to our potential competitor specifically

7/11, Family Mart, Lawsons, and Local Korean Store. Lastly, 14.3% or 45

respondents encounter the product in different stores such as Japanese Restaurant,

School, Theater and saw it on Social Media.

Table 27 Respondent’s Eating Habits Within The Product

Survey Choices Percentage

Once a Week 10.3%
Twice a Week 5.8%
Thrice a Week 6.5%
Sometimes 77.4%

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 For the seventh question in our survey, Out of 292 respondents. 10.3% or 30

respondents have eaten Japanese Onigiri once a week. 5.8% or 17 respondents have

eaten Japanese Onigiri twice a week. 6.5% or 19 respondents have eaten Japanese

Onigiri thrice a week. Lastly, 77.4% or 226 respondents have eaten Japanese Onigiri

sometimes. The data concludes that Japanese Onigiri is not an essential or a daily

food to everyone. We have to make sure that our product proposal will impact its

potential customers by increasing consumer awareness of our product and

convincing potential customers to buy it using different types of business promotion.

Table 28 Respondent’s Product Fillings Selection Percentage

Survey Choices Percentage

Pork Tapa 23.3%
Adobo Flakes 26.5%
Pork Tocino 9.3%
Sizzling Sisig 17.4%
Pork Barbeque 23.6%

For the eight-question in our survey, out of 442 respondents. 23.3% or 103

respondents preferred “Pork Tapa” Fillings. Second, 26.5% or 117 respondents

preferred “Adobo Flakes” Fillings. Third, 9.3% or 41 respondents preferred “Pork

Tocino” Fillings. Fourth, 17.4% or 77 respondents preferred “Sizzling Sisig”

Fillings. Lastly, 23.6% or 104 respondents preferred “Pork Barbeque” Fillings. The

data concludes that the least fillings that we need to produce in the pre-made

process are “Pork Tocino” for the ingredients not to let it go to waste. We need to

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procure low-cost suppliers of fillings, especially “Adobo Flakes,” “Pork Tapa,”

and “Pork Barbeque,” since the majority of the respondents preferred these fillings .

Table 29 What fillings would you prefer to mix on the rice?

Survey Choices Percentage

Garlic Sprinkles 26.7%
Bacon Bits 27.6%
Shrimp 13.8%
Assorted Veggies 19%
Scrambled Egg 12.9%
For the ninth question in our survey, Out of 442 respondents. 26.7% or 118

respondents select “Garlic Sprinkles” as their preferred fillings. 27.6% or 122

respondents choose “Bacon Bits.” 13.8% or 61 respondents choose “Shrimp.” 19%

or 84 respondents choose “Assorted Veggies.” Lastly, 12.9% or 57 respondents

choose “Scrambled Egg” as their preferred fillings.

Table 30 Respondent’s Product Dips Selection Percentage

Survey Choices Percentage

Tuna Mayo 22.9%
Melted Cheese 33.3%
Barbeque Sauce 14%
Toyo’t Calamansi 22.6%
Garlic Flakes 7.2%

For the tenth question in our survey, Out of 442 respondents. 22.9% or 101

respondents choose “Tuna Mayo” as their preferred dips in their Japanese Onigiri.

33.3% or 147 respondents choose “Melted Cheese.” 14% or 62 respondents choose

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“Barbecue Sauce.” 22.6% or 101 respondents choose “Toyo’t Calamansi.” Lastly,

7.2% or 32 respondents choose “Garlic Flakes.”

Table 31 Respondent’s Product Shape Selection Percentage

Survey Choices Percentage

Standard Triangle 56.8%
Square 14.9%
Star 5.7%
Flattened Round 13.6%
Cylindrical 9%

For the eleventh question in our survey, Out of 442 respondents. 56.8% or

251 respondents preferred “Standard Triangle.” 14.9% or 66 respondents choose the

“Square” shape. 5.7% or 25 respondents choose the “Star” shape. 13.6% or 60

respondents choose the “Flattened Round” shape. Lastly, 9% or 40 respondents

choose the “Cylindrical” shape. The data collected shows that more than half of the

respondents choose the standard triangle. Since our product is made in the actual

order, the shape still depends on the customer’s preference.

Table 32 Respondent’s Willingness To Purchase The Product

Survey Choices Percentage

Yes 76.9%
No 1.1%
Possibly 21.9%

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 For the twelve questions in our survey, Out of 442 respondents. 76.9% or

340 respondents voted “Yes” wherein they are considering buying our proposed

product. 1.1% or five respondents voted “No,” wherein they are not considering

buying our proposed product. Lastly, 21.9% or 97 respondents voted “Possibly,”

wherein the respondents are unsure if they will buy our proposed product. It

concludes that the team must highlight the advantages of our product and emphasize

that our product is better and cheaper than our potential competitors to cater to the

21.9% respondents who voted “Possibly” and the 1.1% respondents who voted

“No.”

Table 33 Respondent’s Preferred Price For The Product

Survey Choices Percentage

45 34.8%
55 22.4%
65 19%
75 15.2%
80 above 8.6%

For the last question in our survey, Out of 442 respondents. 34.8% or 154

respondents have chosen “45” pesos as our product price. 22.4% or 99 respondents

have chosen “55”. 19% or 84 respondents have chosen “65”. 15.2% or 67

respondents have chosen “75”. Lastly, 8.6% or 38 respondents have chosen “80

above”. The data show that even though the majority have chosen “45” pesos as our

product price, we still have a higher mark-up value since the average production cost

of our onigiri is around 19.29 pesos. The fillings, sauces, and packaging are not yet

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included in the average price. If fillings, sauces, and packaging are combined, the

cost of the average filling is 3.80, the cost of the average sauce is 2.68, and

packaging average cost is 3.35, which leads to a total of 29.12 pesos with a mark-up

of 15.88 pesos if the product price is “45” pesos. The “45” pesos range is also our

competitive edge over our potential competitors since our competitors have a price

range of 55-180 pesos based on Table 1. Competition.

Marketing Strategies

Product

As stated in the uniqueness of the product in chapter III, “On The Go

Noypigiri offers a variety of flavors that is not currently common in the market. The

flavor of the onigiri is a popular Filipino ‘ulam’ that is used as fillings in the product.

These filings are Pork Tapa, Pork Tocino, Sizzling Sisig, Adobo Flakes, and Pork

Barbeque”. The product is customizable, wherein customers can choose their rice,

fillings, and sauce flavors according to their preferred choice. In short, our product is

made to order.

This is one of our edges since most standard onigiri is already pre-made in

every convenience store. Secondly, we wanted to take serious action in packaging

design since packaging can play a vital role in product sales and boost our brand.

The team also wants to improve the product’s appearance to give a quality

impression (functional value). It can draw attention and influence the ease of

categorization of the product.

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Place

As stated in our business location in chapter 4, the team decided to be on

Molino IV, Bacoor, Cavite (Near SM Molino). The team selected the area because

one of our team has a business in the location. It is near a subdivision (Citihomes

Subdivision) that can open an opportunity to market our potential customer by

promoting our product in the subdivision’s social media group, specifically on

Facebook. Bearing in mind that a subdivision consists of different types of socio-

economic classes, our target market. The range of the location is composed of more

subdivisions, but we would like to focus on a subdivision nearest to our stall. It is

also an opportunity for us to create a store beside it since the building itself is a

storefront commercial property. Since it is a storefront commercial property, the

possibility of acquiring our market is high considering that the commercial business

is already well known within its location.

The location is also our advantage because all of the team lives within

Molino IV, Bacoor, Cavite that enables the team to meet. The location also has a lot

of trade channels wherein we can have different options of getting our supply chain

partners such as wholesalers and retailers by finding the right contact and ask to

work with them that fits in our business to be able for us to reduced issues with

availability, quality, and delays in supply. Lastly, to the competitors that are within

the range of the location, our public relations manager would try to monitor the way

the competitors do business, specifically the new products that they are developing,

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how they charge prices, how they distribute and deliver their products, their media

activities and such. By assessing their business, the team is going to adopt the

competitors’ business to be applied to ours and make improvements out of it that

will make our products, services, and marketing stand out.

Price

On the Go wants to monitor quality and customer service satisfaction closely.

The team has decided on a price of 45 pesos based on Table 34 in results and

discussion. We want the price to be attractive to consumers while still turning an

acceptable profit for our company. We will use a product development strategy that

process of bringing innovation to consumers. Our price is our competitive edge since

our competitors have a price range higher than our price. The team chooses

competitive pricing as our pricing strategy since the behavior of our customers is an

important element for product pricing. Once the product is part of a mature market

and fighting with a relatively high number of substitutes and competitors, the pricing

actions of our competitors could well be a factor driving our profit. This is where we

set the price according to the competitors.

Promotion

The proprietors will utilize direct marketing through this, and it allows

proprietors to communicate with the target market directly. Second, the company

will be accessing online advertising by using Facebook advertisements, Twitter Ads,

and Instagram short videos and photos. We will also be handing out printed ads such

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as flyers and posters put in public places to make the business and the product itself

familiar to the public to acquire more brand recognition. Third, we will have high

aesthetic photos on our website. Arguably the very best way to promote our

restaurant online is with high-quality, drool-inducing photos. Visual content is in

high demand online these days, and having delicious-looking images on your

website and across various social media outlets is essential for drawing the hungry

eye.

We will hire people with the profession of photography and such. Fourth, we

will conduct meetings with potential investors. We will also pitch the goal of our

business to our potential investors to make those potential investors help us build the

reputation of our business. Fifth, we will be contacting influencers such as brand

ambassadors and send them packages to try. Another strategy we would like to apply

is a referral program where every new customer gets a card where it said that if you

bring a friend or anyone you know, you will get something free from the menu, be it

an appetizer or an entrée. Sixth, we will be a partner of delivery services for Food

panda and Grab Philippines. Lastly, we will do house-to-house product selling and

brochure within the business perimeter, and last, we will attend food park events to

gain more customers and increase our product awareness.

Sales Projections

On the Go, Co. will base its sales projections in 4 quarters annually. Upon

the start of operations, the company projects that the company would sell an estimate

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of 310 units per day in the first quarter and it will gradually increase overtime, in

total, if we want to know how much we sell in a year, the total units would be

106,392 units. A table below is provided for more accurate information.

Table 34 Sales Projection

Quarterly 1 2 3 4 Total

Units Sold 20,460 24,552 28,644 32,736 106,392

With our selling price of PHP 45 per Noypigiri sold, we are looking at a total

sale of PHP4,787,640.00 in 106,392 units sold since the team decided that the selling

price of all the variants is PHP 45. By adding the total units, we can acquire 106,392

units to be sold. However, the group assumes that all of its products are sold in each

quarter within the year. The sales projection will further be explained in chapter 6.

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