May 25, 2021 Revised Chapter 1-4

De La Salle University - Dasmariñas
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
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TABLE OF CONTENTS
Page
TITLE PAGE...........................................................................................................1
TABLE OF CONTENTS........................................................................................2
LIST OF TABLES...................................................................................................4
LIST OF FIGURES.................................................................................................5
Chapter 1..................................................................................................................6
Introduction..........................................................................................................6
Statement of Purpose...........................................................................................6
General Objective................................................................................................7
Specific Objectives..............................................................................................7
Chapter 2................................................................................................................10
Industry and Competitive Analysis...................................................................10
Industry Structure and Performance..................................................................10
Industry Outlook................................................................................................11
Competition.......................................................................................................12
Chapter 3:...............................................................................................................16
The Business and the Product Concept.............................................................16
The Product........................................................................................................17
Mission and Vision Statement...........................................................................18
Uniqueness of the product.............................................................................18
Chapter 4:...............................................................................................................23
Production/Operations Study.............................................................................23
Technical Description of the Product................................................................23
Production Process.............................................................................................26
Pre-made ingredients process........................................................................26
Other Process.................................................................................................30
Time and motion study......................................................................................36
Capacity.............................................................................................................42
Business Location..............................................................................................42
Production Schedule and Labor Requirements..................................................45
Production Cost.................................................................................................47
Chapter 5................................................................................................................54
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Marketing Plan.......................................................................................................54
Market Study.....................................................................................................54
Objectives of the study......................................................................................54
Research design.................................................................................................55
Research Methodology......................................................................................55
Population and sample size................................................................................55
Results and Discussion......................................................................................56
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LIST OF TABLES
Table Page
Table 1. Competition Table 1................................................................................14

Table 2. Production Process..................................................................................31
Table 3. Tools Machineries and Equipment..........................................................33
Table 4. Raw Materials and Supplies....................................................................34
Table 5. Time and Motion Study...........................................................................36
Table 6. Time and Motion Study and Plant Capacity for Rice Fillings................38
Table 7. Time and Motion Study and Plant Capacity for Sauces..........................38
Table 8. Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri...39
Table 9. Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri
...............................................................................................................................40
Table 10. Time and Motion Study and Plant Capacity for Tocino, sisig, and pork
bbq Noypigiri.........................................................................................................41
Table 11. Labor Requirements..............................................................................46
Table 12. Rice Fillings Costing.............................................................................47
Table 13. Sauce Costing........................................................................................47
Table 14. Pork Tapa Noypigiri Costing.................................................................48
Table 15. Adobo Flakes Noypigiri Costing...........................................................49
Table 16. Tocino Noypigiri Costing......................................................................50
Table 17. Sisig Noypigiri Costing.........................................................................50
Table 18. Pork Barbeque Noypigiri Costing.........................................................51
Table 19. Packaging Costing.................................................................................52
Table 20. Variable Factory Overhead....................................................................52
Table 21. Fixed Factory Overhead........................................................................53
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LIST OF FIGURES
Figure Page
Figure 1. Business Logo........................................................................................16

Figure 2. Noypigiri Standard Triangle Shape........................................................20
Figure 3. Pork Tapa Fillings..................................................................................20
Figure 4. Adobo Flakes Fillings............................................................................21
Figure 5. Pork Tocino Fillings...............................................................................21
Figure 6. Sizzling Sisig Fillings.............................................................................22
Figure 7. Pork Barbeque Fillings...........................................................................22
Figure 8. Front view of On the Go Noypigiri Standard Triangle..........................24
Figure 9. Side view of On the Go Noypigiri Standard Triangle............................24
Figure 10. Top View of On the Go Noypigiri Standard Triangle.........................25
Figure 11. Halves...................................................................................................25
Figure 12. Process Chart of Noypigiri...................................................................32
Figure 13. Plant/Business Layout..........................................................................44
Figure 14. Have you heard about Japanese Onigiri?.............................................57
Figure 15. Have you eaten Japanese Onigiri?.......................................................58
Figure 16. If yes, where did you encounter the product that is similar to our
product proposal?...................................................................................................59
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Chapter 1
Introduction
Business planning plays a significant role in starting up a business.
Likewise, it is a business essential to set priorities, to establish goals, and to
measure performance or in other words, to map the future of one’s business. It
helps to manage the business effectively by committing thoughts and foreseeing
the needs of the business. It’s 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 goal of the business.
It identifies general and specific objective of what are the business projecting to.
Statement of Purpose
Writing a business plan allows the entrepreneur to know exactly where the
business is going, it allows setting objectives, and comparing exact result with
projection. Hence this determines whether a business has a chance of making a
good profit, since it provides an estimate start-up cost. Also, it helps business
owners set their controls and priorities, anticipate potential problems and establish
benchmarks. In connection, an objective opinion helps to recognize
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inconsistencies or risks in business, and gives insight on what to do to stay
competitive and win more customers.
General Objective
Overall, this plan aims to determine the viability, marketability of
venturing into the business of onigiri products.
Specific Objectives
Provided are the specific objectives in product and business development
in terms of 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 for the production of 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.
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MARKETING
a. To identify who are the direct and indirect competitor 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.
d. To determine what drinks and snacks would the customers 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 produce.
MANAGEMENT
a. To develop 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
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 a healthy and sustainable monthly sales by the end of
the starting operation year
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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.
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 business.
d. To identify the external and internal factors which affect risk for a small
business.
e. To identify situations that may cause risk for the business.
f. To implement, monitor, and evaluate a risk management plan.
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Chapter 2
Industry and Competitive Analysis
Industry Structure and Performance
On the Go competes in the world of 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 on the country where onigiri originated which is Japan. We will
be offering onigiri based in the Filipino taste, we will be serving Filipino style
onigiri. On the Go produces, Filipino style Onigiri, On the Go, Hence the
company name. Onigiri’s are usually packaged in plastic wrappers and then stored
in a chiller in said stores, and then will be reheated later after purchasing. On the
Go will be different, our Onigiri will be prepared fresh and hot for our customers
to enjoy, we would be preparing our onigiri as soon an order came in, so that we
can preserve the freshness of the onigiri we are about to serve.
On the Go would also like to provide convenience to our customers, one
of our concept here is that it is like a rice meal On the Go. The main dish which
you can choose from our provided fillings which are Pork Tapa, Adobo Flakes,
Pre-made, Pork Tocino, Sizzling Sisig, and Pork Barbeque, also the toppings to
add more flavor on your rice meal. All that in one onigiri in which you can have
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for lunch or reserve for later, also our onigiri is microwave friendly so you won’t
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 the course of this past year, prompting many food leaders to reassess
the organizational and operational readiness of their businesses 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 to the people at a lower
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income levels, hence an important intervention point for promotion of agricultural
development and alleviation of poverty. Rice is what many farmers grow, but it is
also what nearly all consumers eat.
The Noypigiri can be a major contribution as a convenience food. It is not
fair that we cannot get these elsewhere here in the Philippines. Filipinos is stuffed
with hectic schedules, from time to time wherein people have a short of time to sit
down and eat. Noypigiri is inspired by a Japanese snack and eaten like a
sandwich, consumers just need to pick it up and enjoy. These delightful little rice
balls with Filipino flavors have the capacity to not only make your lunch seem
very cutesy, but also very convenient.
Competition
Onigiri is one of the most popular snacks in the convenience store, with
millions sold every day. It shows that convenient stores are most likely our
competitors here in the Philippines specifically 7-11, Family Mart and Lawson
that offers different variations of onigiri.
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 wherein
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these variations of onigiri has put them on the top of the most onigiri consumers
that we consider as one of our major competitors in onigiri industry.
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 finest
taste of its onigiri by using fresh ingredients and traditional Japanese condiments,
under the stringent standards of in-house Japanese product developer Norio Suwa
that became the exclusive food items that took center stage in Family Mart
Manila, which is consider to be their largest store.
Our last potential competitor which is Lawson that offers these variations
of onigiri: Soy Sauce Tuna Mayo, Grilled Salmon, Devil’s Onigiri, and The
Kinshari Onigiri—Mackerel Grilled & Marinated with Miso. These variation
leads us to product competition since they also created unique name and unusual
flavors that is also the concept of our product variant.
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Table 1. Competition Table 1
7-11 Family Mart Lawson
Product/ Onigiri Onigiri Onigiri

Product Line
 Salmon  Grilled  Soy Sauce Tuna
Onigiri, Natto Salmon Mayo
Rolls  Salted  Grilled Salmon
 Pickled Plum Salmon,  Devil’s Onigiri,
 Triple-Stuffed Chicken and The
Hidaka Kelp Mayo Kinshari
Onigiri  Tuna Mayo Onigiri—
 Agodashi  Tinapa, Mackerel
Spicy Cod  Smoked Grilled &
Roe Fish Marinated with
Onigiri  Spicy Miso
 Tuna Pollack Roe
Mayonnaise and
Onigiri with Mayonnaise
Rich Mayo  Spam Filling
and Extra
Filling
Pricing Php 100-180 Php 55-100 Php 60-100
Location/ The company has a There are now 24, The company has a
Number of total number of 2,930 574 stores total number of 500+
Branches stores open in the worldwide in Japan, convenience stores in
country, which are Taiwan, China, the Philippines. It is the
consisted of 2,222 Philippines, fifth country to open
branches in Luzon, Thailand, Vietnam, Lawson store in
425 in Visayas and Indonesia, and overseas after China,
283 in Mindanao. Of Malaysia. Indonesia, the United
all of the number of States, and Thailand.
stores open, 55
percent of the stores
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are owned by
franchisees while 45
percent are owned by
the company itself.
Advertising Online marketing and Online marketing Online marketing and

and advertising through and advertising advertising through
Promotion social media such as through social social media such as
facebook, twitter, media such as facebook, twitter,
pinterest, google ads, facebook, twitter, pinterest, google ads,
food blogs and pinterest, google food blogs and through
through their website. ads, food blogs and their website.
through their
website.
Financial The improved In the fiscal year Lawson management

Condition financial performance ended February places great store on
of 7/11 was largely 2020, FamilyMart returning a portion of
driven by the increase Co., Ltd. generated profits to the
in sales of all net profit of around shareholders, and the
corporate and 43.5 billion Company pursues a
franchise-operated Japanese yen, down strategy that both
stores, which posted from about 45.4 maintains financial
growth of 24.3% to billion yen which is soundness and returns
P12.2 billion. roughly about 19B an appropriate portion
Php in the previous of profits to the
fiscal year. shareholders that
directly reflects
corporate performance.
The Company focuses
on optimizing
shareholders’ equity
from a perspective of
mid- and long-term
management.
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Chapter 3:
The Business and the Product Concept
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 in a short period of time. It is our opportunity to offer them heavy and
easy to consume products to provide them energy throughout the day while
maintaining our prices being affordable to everyone.
Figure 1. Business Logo
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Mission and Vision Statement
Our mission is to exceed customer satisfaction by providing a delicious,
full packed foods that has a variety of Filipino flavours, to give the customers a
different food experience, and serve them in a timely manner by making food that
they can eat and enjoy on-the-go, which help contribute to better eating habits
nationwide.
On the Go envisions to be the most leading food on the go, become a
nationwide chain and to be one of the few businesses to provide specially
designed and creative products that benefits our beloved customers.
The Product
Noypigiri offers a variety of Filipino style fillings formed to ba a onigiri.
Those Filipino fillings are Pork tapa, Adobo flakes, Pre-made Pork Tocino,
Sizzling sisig, and pork barbeque. Our pork tapa and adobo flakes are made by
our very own special ingredients. We will be using pre-made Pork Tocino,
Sizzling Sisig, and Pork Barbeque wherein we are going to source out to local
supermarkets. We wrap our onigiri with authentic japanese nori in order to hold
the onigiri without sticking the hands to the rice.
It also comes with the different variation of rice mixtures for extra
flavors. It comes with Garlic Fried Japanese Rice, Japanese Rice with Assorted
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Veggies, Japanese Rice with Bacon Bits, Japanese Rice with Shrimp and Japanese
Rice with Egg. This variation of flavors will give to our customer its best
experience when they eat Noypigiri.
For more flavors, we also provided different sauces wherein the customers
can also have 5 choices of flavors which are Tuna Mayo, Melted Cheese,
Barbeque Sauce, Toyo’t Calamansi, and Garlic Flakes. This will give them a
plenty of flavors running to their mouth that will give them a unique experience in
our product.
Uniqueness of the product
On The Go Noypigiri offers a variety of flavors that is not currently
common in the market. The flavors of the onigiri is popluar filipino ‘ulam’ that is
used as fillings in the product. These fillings are: Pork Tapa, Pork Tocino,
Sizzling Sisig, Adobo Flakes, and Pork Barbeque.
The shape of the product can be customized by their preferred 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. This is also customizable
wherein customers can choose their rice flavors according to their preferred
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choice. This is one of our edge since most standard onigiri is already pre-made in
every convenience stores.
It is served to provide convenience to the customer wherein they can
consume it in a short period of time because of its small type product. It also
provides the nutrient that an individual must need for the day without a hassle of
eating at a table or using a spoon and fork. It is affordable and has a Filipino twist
on it. We believe that a hungry individual would not be able to perform his/her
best in workspaces and that is why our product is a perfect fit for people who is
very workaholic.
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Figure 2. Noypigiri Standard Triangle Shape
Figure 3. Pork Tapa Fillings
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Figure 4. Adobo Flakes Fillings
Figure 5. Pork Tocino Fillings
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Figure 6. Sizzling Sisig Fillings
Figure 7.
Pork
Barbeque Fillings
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Chapter 4:
Production/Operations Study
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 that can be shaped into a triangle,
square, star, flattened round, round, and cylindrical.
The product is packed by a polypropylene plastic onigiri wrapper that has
a dimension around 210x140 mm, Thickness: 0.04 mm.
The proponents have a variation of 5 Filipino fillings. These fillings are:
Pork Tapa, Pork Tocino, Sisig, Adobo Flakes, Pork Barbeque. All fillings are
placed to the product in equal amount which is around 3-5 tablespoons.
Additional fillings are possible, but it is charge by the customer.
It also comes with the different variation of rice mixtures for extra flavors.
It comes with 5 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.
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Figure 8. Front view of On the Go Noypigiri Standard Triangle
Figure 9. Side view of On the Go Noypigiri Standard Triangle
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Figure 10. Top View of On the Go Noypigiri Standard Triangle
Figure 11. Halves
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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
completely, 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 12-13-minute mark, take a quick peek and if there is any
water left, close the lid and continue cooking for another minute or so. Remove
the pot (with the lid 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.
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Simply put some cooking oil in the pan and start frying the 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 5 rice fillings, Japanese Rice, butter, salt
Provide a huge container in order 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 of 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 these following ingredients: 1 kilo pork loin with fat, 1 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 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), put the pork, garlic, soy
sauce, calamansi juice, sugar, sprite or 7-up, salt and pepper. Mix all the
ingredients until the sugar is dissolved and the meat is coated with the marinade
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mixture. 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 these following ingredients: 2 lbs of non-fatty pork,
2 tablespoons garlic minced or crushed, 5 pieces dried bay leaves,
6 tablespoons vinegar, 1/2 cup soy sauce, 1 tablespoon peppercorn, cooking oil,
2 cups water, salt to taste.
Combine the non-fatty pork, soy sauce, and garlic then marinade for at
least 1 hour. Next, Heat the pot and put-in the marinated non-fatty pork then cook
for a few minutes. Pour remaining marinade including garlic. Then, add water,
whole pepper corn, 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.
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Process G: Preparation of Pre-made Pork Tocino, Sizzling Sisig, and Pork
Barbeque
Prepare these following ingredients: 3 package of Pork Tocino, Sizzling
Sisig, and Pork Barbeque (each), ¾ cups of water for each fillings, 3 tablespoons
of oil for each fillings, frying pan.
Separate the 3 fillings into 3 different pan. Leave the pan in medium to
high heat for about 10 minutes. Add the 3 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 3 filings.
Process H: Onigiri Assembly
While rice is being soaked and drained (45 minutes) and prepare the
onigiri fillings (Process C, D, E). Wet both of your hands with water in order 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 3 finger tips 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 and cover the
filling completely or use a molder for 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 apart. Wrap the onigiri with nori seaweed
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(Process B). Next, sprinkle it with sesame seeds on top. Lastly, place a little bit of
each filling on top of onigiri so we know which kind it is.
Process I: Molding of Shape
Molding tools is provided to mold the preferred shape of the customer.
Process J: Sealing of Product
Wrap the finished product onigiri with polypropylene plastic onigiri
wrapper.
Other Process
Process K: Microwaving of onigiri
When customer orders, onigiri are microwaved for 1 minute if it is
ordered.
Process L: Adding of 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.
Process N: Serving
Customers are served with their orders.
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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 -
G Preparation of Pre-made Pork Tocino, Sizzling Sisig, and -

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 -
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Figure 12. Process Chart of Noypigiri
Table 3. Tools Machineries and Equipment
Equipments 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
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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
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
Salt and Pepper SM Hypermarket 1 kg/ ₱30

1 kg/ ₱35
Dried Bay Leaves Imus Public Market 250 Grams/ ₱70
Peppercorn Imus Public Market 100 Grams/100
Ifuki Yaki Sushi Nori Sheets District Imus 1 pack

(100 sheets)/ ₱580
Pre-Made Tocino Pampangas Best 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 Korean Store Imus 120 Pieces/ ₱85

Wrapper
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Cheese Korean Store Imus 165 Grams/ ₱89
Barbeque Sauce Korean Store Imus 1.5 kg/ ₱180
Tuna Mayo Korean Store Imus 450 Grams/ ₱280
Citrus (Calamamsi) Wet & Dry Market 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
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 output and
how long it takes to product a batch. The output and time are estimated by timing
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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 can the business take and fully understand the worker’s
capacity. The proprietors also used the time and motion study as an opportunity 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 producing 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 onigiri is only composed of simple repeated tasks that any member can
do. It is also preferable because of its nature to utilize each and every worker in
the completion of 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 5 6 4 4
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D 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

(Minutes) (Minutes (Minutes (Minutes) (Minutes) (Minutes)
) )
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Proces
sA 67 65 59 68 62 64.2
Proces
sB 3 5 7 4 4 4.6
Proces
sC 2 1 3 3 2 2.2
Production Capacity = 7 batches/ Total Task time = 71 minutes
8hrs/batch is 50 units, 7 batches = 350
units
Table 7. Time and Motion Study and Plant Capacity for Sauces

(Minutes (Minutes (Minutes) (Minutes (Minutes) (Minutes)
) ) )
Proces 0.2 0.4 0.1 0.5 0.2 0.28
sL
Production Capacity = 1714 Total Task time = 0.28 minutes
batches/8hrs, /batch 50 units, 1714
batches = 85,000 units
Table 8. Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri

(Minutes) (Minutes (Minutes) (Minutes (Minutes (Minutes)
) ) )
Process 2 1 3 3 2 2.2
C
Process 5 6 4 4 2 4.2
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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
batches/8hrs, /batch is 50 units, 6
batches = 300 units
Table 9. Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri

(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 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
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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
batches/8hrs, /batch is 50 units, 6
batches = 300 units
Table 10. Time and Motion Study and Plant Capacity for Tocino, sisig, and pork
bbq Noypigiri
(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
Proces 2 1 3 3 2 2.2
sC
Proces 5 6 4 4 2 4.2
sD
Proces 10 13 9 15 14 12.2
sG
Proces 2 2 3 4 1 2.4
sH
Proces 1 0.2 1 1 1 0.84

sI
Proces 0.5 0.3 0.7 1 0.6 0.62
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sJ
Proces 1 1 1 1 1 1
sK
Proces 0.2 0.4 0.1 0.5 0.2 0.28

sL
Proces 0.2 0.1 0.1 0.1 0.1 0.12
sM
Proces 0.3 0.2 0.2 0.2 0.1 0.2

sN
Production Capacity = 13 batches/8hrs, Total Task time = 35.94
/batch is 50 units, 13 batches = 650 units minutes
Capacity
On the Go Noypigiri can produce 50 servings per batch of 5 different
product varieties a day. 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 6 batches with a total of 300 units in 8 hours straight.
While our “Adobo Flakes Noypigiri” has a total task time of 84.66 minutes that
can produce 6 batches with a total of 300 units in 8 hours straight. Lastly, as our
last 3 variants, the “Tocino, Sisig, and Pork Noypigiri” has a total task time of
35.94 minutes. Compared with the two variants, the 3 variants can be produced in
a short period of time since there are no preparations of ingredients which can
produce 13 batches with a total of 650 units in 8 hours straight. We based our
servings in the meat per product variant since it is one of our expensive ingredient
that we need to maximize without any left overs. On the Go will make batch
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servings by half cooking the fillings and make 50 units per batch that prevents the
operation to have left overs.
Business Location
Since we are in a pandemic situation that limits everyone to go outside
especially children and teens that has an age bracket of 0-18 which is one of our
potential customer, the team decided to sell our products online since the business
can be operated from anywhere and it also has no opening time restrictions. While
operating the business online, the team also decided the location to be on Molino
IV, Bacoor, Cavite (Near SM Molino) since one of our team has a business in the
location and it is an opportunity for us to create a store beside it. The location is
also our advantage because all of 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 the market 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 product and services.
On the Go’s second location will be on malls, by putting a store in a mall
that could determine how competitive our product is. Currently, the proponents
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are eyeing to get an agreement with any mall that would have a good market for
the product.
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Figure 13. Plant/Business Layout
Production Schedule and Labor Requirements
The proponents have decided to work for 8 hours a day for 5 days having
a total of 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 task have been divided for the workers,
preparation of ingredients, cooking, packing, and serving. Also the 3 workers
should be interchangeable and capable of doing the assigned tasks of other
workers in case of emergencies or cases when one of them is not available.
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Table 11. Labor Requirements
Proponents Assigned
Task/Process Worker A Worke Worker

rB C
Preparation X X
Cooking X
Packing X X
Marketing/Promoting X
Serving X
Taking of orders X
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Production Cost
Table 12. Rice Fillings Costing
(Assuming
Rice 30 units is
Fillings produced
Costing per batch)
Cost Cost
per Weigh per Req. Cost per
order t gram g/unit Cost per unit batch
Assorte
d
Veggies 180 1000 0.18 10 1.8 54
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
30 units is
Sauce produced
Costing per batch)
Cost
per Weigh Cost per Req. Cost per
Tuna
Mayo 280 450 0.62 10 6.2 186
Cheese
Sauce 155 500 0.31 10 3.1 93
Barbeque 180 1500 0.12 10 1.2 36
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Sauce
Toyo’t 287.
Calaman
si 5 1500 0.19 7 1.33 39.9
Garlic
Flakes 133 1000 0.13 12 1.56 46.8
Table 14. Pork Tapa Noypigiri Costing

(Assuming
Pork 30 units is
Tapa produced
Noypigiri per batch)
Cost
per Weig Cost per Req. Cost per
order ht gram g/unit Cost per unit batch
Japanese
Short-
Grain
Rice 1249 25000 0.05 43 2.15 64.5
Ifuki Yaki
Sushi
Nori
Sheets 580 500 1.16 2 2.32 69.6
Pork Loin
with Fat 674 2000 0.34 20 6.8 204
Soy Sauce 211 1000 0.16 20 3.2 96
Vinegar 140 3785 0.037 20 0.74 22.2
Garlic 166 345 0.48 5 2.4 72
Brown
Sugar 45 1000 0.045 15 0.68 20.4
Calamansi
Juice 119 70 1.7 5 8.5 255
Pork
Tapa
Noypigir
i 26.79 803.7
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Table 15. Adobo Flakes Noypigiri Costing
(Assuming
Adobo 30 units is
Flakes produced
Cost
per
orde Weigh Cost per Req. Cost per
r t gram g/unit Cost per unit batch
Japanese
Short-
Grain
Rice 1249 25000 0.05 43 2.15 64.5
Ifuki Yaki
Sushi
Nori
Sheets 580 500 1.16 2 2.32 69.6
Non Fatty
Pork 804 2000 0.40 20 8 240
Soy
Sauce 211 1000 0.16 20 3.2 96
Vinegar 140 3785 0.037 20 0.74 22.2
Garlic 166 345 0.48 5 2.4 72
Peppercor
n 100 100 1 5 5 150
Dried Bay
Leaves 70 250 0.28 3 0.84 25.2
Adobo
Flakes
Noypigi
ri 24.65 740
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Table 16. Tocino Noypigiri Costing

(Assuming
Tocino 30 units is
Noypigi produced
ri per batch)
Cost
per Weigh Cost per Req. Cost per
Japanes
e Short-
Grain
Rice 1249 25000 0.05 43 2.15 64.5
Ifuki
Yaki
Sushi
Nori
Sheets 580 500 1.16 2 2.32 69.6
Pre-
Made
Tocino 138 450 0.31 20 6.2 186
Tocino
Noypigi
ri 10.67 320.1
Table 17. Sisig Noypigiri Costing
(Assuming
Sisig 30 units is
Noypigi produced
ri per batch)
Cost
per Weig Cost per Req. Cost per Cost per
order ht gram g/unit unit batch
Japanese 1249 25000 0.05 43 2.15 64.5
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Short-
Grain
Rice
Ifuki
Yaki
Sushi
Nori
Sheets 580 500 1.16 2 2.32 69.6
Pre-
Made
Sisig 270 500 0.54 20 10.8 324
Sisig
Noypigiri 15.27 458.1
Table 18. Pork Barbeque Noypigiri Costing

(Assumin
g 30 units
Pork is
BBQ produced
Cost per Cost per Req. Cost per Cost per
order Weight gram g/unit unit batch
Japanese
Short-
Grain
Rice 1249 25000 0.05 43 2.15 64.5
Ifuki
Yaki
Sushi
Nori
Sheets 580 500 1.16 2 2.32 69.6
Pre-
Made
Pork
BBQ 175 240 0.73 20 14.6 438
Pork
BBQ 19.07
Noypigir 572.1
i
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Table 19. Packaging Costing
Packaging Per Unit (Assuming 50

units is
produced per
batch)
Polypropylene Plastic Onigiri Wrapper 0.70 35
Brown paper bag 0.45 22.5
Cling wrap 2.2 110
Packaging total 3.35 167.5
Table 20. Variable Factory Overhead

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
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Chapter 5:
Marketing Plan
This chapter will establish and integrate all its sales effort and marketing
to project consistent image of the partnership that everyone in the organization
should both understand and support.
Marketing Environment
Target Market
The company's target market are the residents of barangay Molino I-IV.
Since the survey was conducted in these barangays in Molino, Bacoor, Cavite. If
we would base 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 results of the survey which is very promising to the
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company and every expectation from the survey was achieved, that is why the
company will pursue this venture.
Market Study
The purpose of 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 made, the data gathering procedure and the statistical
technique.
Objectives of the study
1. To determine the psychographic profile of the target market
2. To determine the customer’s buying power and buying patterns towards
their food.
3. To determine what kinds of fillings would the customers like to go with
the onigiri.
4. To determine the customer’s willingness to buy the product.
5. To determine the acceptability of the product to the market.
6. 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-
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IV, Bacoor, Cavite market by assessing a good number of respondents who can
represent each of the markets in order to classify the acceptability and profitability
of the product and focus on further improvements to develop a more competitive
product.
Research Methodology
As stated in our research design, the team uses descriptive research
approach to determine the market potential of a random population in social
media that focus on Molino I-IV, Bacoor, Cavite area by using data collection and
content analysis that result 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 stronger 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 becomes the tool for
our data gathering. The survey questionnaire contained data such as: Daily
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allowance, product preference, eating habits, spending habits, willingness to
purchase the product, evaluation of the proposed product, price preferences, and
suggestions for improvement etc. Starting from 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 for us 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 question 9-12, it will determine the evaluation
of respondents about our product preferences. For question 13-14, it is tool to
determine the respondent’s willingness to buy the product and the evaluation of
the respondents for the ideal price preferences for our proposal. Lastly, for
question 15, it 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 request 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 platforms
such as Facebook, Instagram, and Twitter.
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Method of Data Analysis
To effectively gather market data, the researcher selected self-
administered questionnaires that gathered a combination of quantitative and
qualitative data wherein we have summarized and gathered the data’s percentage
results in every question in order 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
which increases 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 in order for us
to have the 2021 Molino I-IV approximate population size that results to 163,215.
Table 22. Gender
Survey Choices Percentage

Male 40.3%
Female 59.7%
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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 which concludes
that we have cater more female respondents than males in Molino I-IV, Bacoor,
Cavite area.
Table 23. Age
Age Bracket
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 24. Before COVID-19, What is your allowance per day?
Respondents Allowance Bracket

Lowest ₱20.00
Highest ₱5000.00
For the third question, Out of 441 respondents. We have acquired
respondent’s allowance bracket starting from 20 pesos which is the lowest day
allowance of our respondents and the highest which is 5,000 pesos. In a specified
respondents allowance bracket, here is the list of the allowances: 20, 40, 50, 70,
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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 the question is answered by an answer text, we are not able to tally the
respondent’s allowance or any graph that would finalize the statistics. But as we
observe, majority of the respondent’s allowance per day is 500 pesos which is an
advantage for the team since we have a price 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 25. Have you heard about Japanese Onigiri?

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. While 29.4% or 130 respondents
does not have an idea about Japanese Onigiri. Lastly, 5.9% or 26 respondents are
not sure about the product. It concludes that majority of our respondents have
already heard about Japanese Onigiri wherein they have already an idea about the
product’s features.
Table 26. Have you eaten Japanese Onigiri?
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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
customers experience regarding to our proposed product since majority have
already eaten Japanese Onigiri and it is possible that they have purchased it to our
potential competitor.
Table 27. If yes, where did you encounter the product that is similar to our
product proposal?

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” that shows majority of our respondents
encounter the product that is 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.
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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 28. If yes, how often do you eat Japanese Onigiri?

Once a Week 10.3%
Twice a Week 5.8%
Thrice a Week 6.5%
Sometimes 77.4%
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 to
our product and convince potential customers to buy it by using different types of
business promotion.
Table 29. In our proposal, the fillings inside the onigiri are going to be Filipino
flavors instead of Japanese flavors. Which flavors do you prefer?

Pork Tapa 23.3%
Adobo Flakes 26.5%
Pork Tocino 9.3%
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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 is “Pork Tocino” in order for the ingredients to
not let it go to waste and we need to procure low-cost supplier of fillings
especially “Adobo Flakes”, “Pork Tapa”, and “Pork Barbeque” since majority of
the respondents preferred these fillings.
Table 30. What fillings would you prefer to mix on the rice?

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”.
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19% or 84 respondents choose “Assorted Veggies”. Lastly, 12.9% or 57
respondents choose “Scrambled Egg” as their preferred fillings.
Table 31. What dips would you prefer to put inside of the onigiri together with the
fillings?

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 “Barbeque Sauce”. 22.6% or 101 respondents choose “Toyo’t
Calamansi”. Lastly, 7.2% or 32 respondents choose “Garlic Flakes”.
Table 32. In our product proposal, what shape would you prefer in our product

Standard Triangle 56.8%
Square 14.9%
Star 5.7%
Flattened Round 13.6%
Cylindrical 9%
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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
“Square” shape. 5.7% or 25 respondents choose “Star” shape. 13.6% or 60
respondents choose “Flattened Round” shape. Lastly, 9% or 40 respondents
choose “Cylindrical” shape. The data collected shows that more than half of the
respondents chooses standard triangle. Since our product is made in actual order,
the shape still depends on the customer’s preference.
Table 33. If you encountered our product, would you consider buying it?

Yes 76.9%
No 1.1%
Possibly 21.9%
For the twelve question 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 5 respondents voted “No” wherein they are not considering
buying our proposed product and Lastly, 21.9% or 97 respondents voted
“Possibly” wherein the respondents are not sure if they going to buy our proposed
product. It concludes that the team must able to highlight the advantages of our
product and to emphasize that our product is better and cheaper than our potential
competitors in order to cater the 21.9% respondents who voted “Possibly” and the
1.1% respondents who voted “No”.
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Table 34. How much are you willing to pay in our product?

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 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 included in the average price. If fillings, sauces, and
packaging are combined, the fillings average cost is 3.80, the sauces average cost
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 to our potential competitors since our
competitors has a price range of 55-180 pesos based on Table 1. Competition.
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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 flavors of the onigiri is popluar filipino ‘ulam’ that is used as fillings in the
product. These fillings 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 edge since most standard onigiri
is already pre-made in every convenience stores. Secondly, we wanted to take
serious action in terms of packaging design since packaging can play a vital role
in product sales and boost our brand. The team also want to improve the product’s
appearance to give a quality impression (functional value), and it can draw
attention and can influence the ease of categorization of the product.
Place
As stated in our business location in chapter 4, the team decided the
location to be on Molino IV, Bacoor, Cavite (Near SM Molino). The team
selected the location because one of our team has a business in the location and it
is near to a subdivision (Citihomes Subdivision) that can open an opportunity to
market our potential customer by promoting our product in the subdivision’s
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social media group specifically in Facebook. Bearing in mind that a subdivision
consists of different types of socio economic classes which would be our target
market. The range of the location composed of more subdivision but we would
like to focus in a subdivision that is 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 is 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, how they charge prices, how they distribute and
deliver their products, their media activities and such. By assessing their business,
the team are 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.
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Price
Noypigiri wants to closely monitor quality and customer service
satisfaction. The team has decided with a price of 45 pesos that is attractive to
consumers while still turning an acceptable profit for our company. We will use
product development strategy that process of bringing a new innovation to
consumers. Our price is our competitive edge to our competitors since our
competitors has a price range higher than our price. The team chooses competitive
pricing as our pricing strategy since the behaviour of our customers is an
important element for the 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 to our profit.
This is where we set the price according to the competitors.
Promotion
The proprietors will utilize direct marketing through this, it allows
proprietors to directly communicate with the target market. Second, the company
will be accessing online advertising by using Facebook advertisements, Twitter
Ads and Instagram short videos and photos. We will be also handing out printed
ads such as flyers and posters that will be put on 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 in our website, arguably the
very best way to promote our restaurant online is with high-quality, drool-
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inducing photos. Visual content is in high demand online these days, and having
delicious looking photos on your website and across various social media outlets
is essential for drawing hungry eye. We will hire people with the profession of
photography and such. Fourth, we will conduct meetings with potential investors,
and we will also pitch the goal of our business to our potential investors to make
those potential investors help us in building the reputation of our business. Fifth,
we will be contacting influencers as ambassador of the brand 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 would get something free from the menu be it an appetizer
or an entrée. Sixth, we will be partner of delivery services for like 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 months, the company
projects that in a span of 6 months upon start of operations that the company
would sell an average estimate of 100 units per day, and 3,000 units per month. In
total if we want to know how much we sell in 6 months the total units would be
18,000 units. A table below is provided for more accurate information.
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Month January March April May June July Total
Units Sold 3,000 3,000 3,000 3,000 3,000 3,000 18,000
With our selling price of PHP 45 per Noypigiri sold, we are looking at a total sale
of PHP810,000 in 18,000 units sold, while the production cost of our product is at
an average PHP19.29 per unit we are looking at a COGS of PHP 347,220, with a
revenue of PHP 462,780.
70

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De La Salle University - Dasmariñas

In Partial Fulfilment of the Requirements in

Table 1. Competition Table 1................................................................................14

Figure 1. Business Logo........................................................................................16

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

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

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

helps to manage the business effectively by committing thoughts and foreseeing

proponents to analyze and review everything at once: the value proposition,

marketing assumption, operation plan, and financial plan.

projection. Hence this determines whether a business has a chance of making a

benchmarks. In connection, an objective opinion helps to recognize

inconsistencies or risks in business, and gives insight on what to do to stay

competitive and win more customers.

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

venturing into the business of onigiri products.

Provided are the specific objectives in product and business development

in terms of operation process, marketing strategies, management operation and

production required for the product.

b. To determine the psychographic profile of the target market.

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

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

a. To develop organizational structure for official reporting relationships that

govern the workflow of the partnership.

external and internal environment of the business.

the starting operation year

RISK AND CONTROL

encounter during its operation.

the firm might encounter.

c. To identify the common risks associated with the business.

e. To identify situations that may cause risk for the business.

f. To implement, monitor, and evaluate a risk management plan.

Industry and Competitive Analysis

Industry Structure and Performance

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

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

On the Go would also like to provide convenience to our customers, one

The global food industry has navigated an extraordinary level of change

the organizational and operational readiness of their businesses as we look

forward to 2021. By understanding the current landscape of the food

maximize operational success.

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

pull factors for consumers.”

income levels, hence an important intervention point for promotion of agricultural

also what nearly all consumers eat.

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

very cutesy, but also very convenient.

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

that offers different variations of onigiri.

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

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

that we consider as one of our major competitors in onigiri industry.

Manila, which is consider to be their largest store.

Kinshari Onigiri—Mackerel Grilled & Marinated with Miso. These variation

flavors that is also the concept of our product variant.

Table 1. Competition Table 1

7-11 Family Mart Lawson

Product/ Onigiri Onigiri Onigiri

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

Advertising Online marketing and Online marketing Online marketing and

Financial The improved In the fiscal year Lawson management

The Business and the Product Concept

The business started when five entrepreneurial management students