PROJECT TIME TABLE

ACTIVITIES Jan Feb Mar Apr May Jun Jul Aug Sep
2022 2022 2022 2022 2022 2022 2022 2022 2022
Conduct a Feasibility
Study
Registration of the
Formation of the
Business to LGU and
to Brgy. Micro
Business Enterprise
Signing of Contract of
lease
Rehabilitation of Unit

Purchasing of tools
and equipment

Training of Staff

Promotions

Purchasing of Raw
Materials
Start of Operation
Introduction

Innovation of food is in trend nowadays. People would come up to the idea

of making a food more special. There are several products that is in line with the

Toasted Malunggay Siopao the researchers created. There is the Original

Toasted Siopao that is much known to our society. There is, Bread Roll, Pizza

Roll, and everything people innovated so that of course, people would have an

interest on buying or trying it and as a result, more income for the business.

Malunggay is known for its health benefits. For this brand perception that

we formalize, we would like to linger the interest of the buyers and also the

consumer with our version of Toasted Malunggay Siopao.

Nowadays, people would choose an artificially made food product that has

a less healthy nutritional content over the conventional foods that is said to be

“good for our health” that is available in the market. Promoting a healthy and

convenient way of eating by introducing Toasted Malunggay Siopao to the public

consumers would also benefit not just the consumers with its nutritional content

but it can also help the Filipino farming industries in the country as well.

Toasted Malunggay Siopao is inspired from our very own Malunggay

Pandesal which having a great trend lately, in Tondo, Manila where in the most

famous seller and the origin of Toasted Siopao is now have a lot of branches and

offers franchise which is now gaining popularity in the City. Toasted Siopao now
is being featured in a lot of TV shows and even trending on the internet. The idea

of bringing the toasted siopao with a malunggay dough in the province of Nueva

Vizcaya is an opportunity to introduce new product to the market.

Project Background

Table 1. Proponents of the business

PERCENT
NAME AGE POSITION ADDRES AGE OF
S OWNERS
HIP

Binwag, Mhae D. 22 Baker 1 Lagawe, 16.67%

Ifugao
Dagdag, Jesusa 21 Baker 2 Solano, 16.67%
Jhane E. Nueva
Vizcaya
Hipolito, Marielle 24 Delivery Guy Bambang, 16.67%
G. Nueva
Vizcaya
Marquez, Joanne 24 Cashier 1 Solano, 16.67%
F. Nueva
Vizcaya
Trinidad, April 21 Manager Bambang, 16.67%
Mae D. Nueva
Vizcaya
Bambang,
Uhuad, Ronnilyn M.
21 Cashier 2 Nueva 16.67%
Vizcaya

Proposed Name of the business

 The proponents have decided to name the business “Toasted Malunggay

Siopao” to give the people a quick idea about the product. The idea of

malunggay dough to the toasted siopao is from malunggay pandesal and the

siopao itself is not steamed but baked until toasted. The chosen name will be

helpful in reeling in potential customers because it provides an initial thought that

the product will be a fusion of beloved food staples in the Philippines. “Toasted

Malunggay Siopao” will be able to introduce to the masses a new flavor to the

quintessential Toasted Siopao by filling it with beef, pork, chicken or vegetable.

Type of Business Organization

The proponents plan to conduct business through a partnership. A

partnership is a legal relationship that exists between two or more people who

are contractually affiliated as joint principals in a business. With more than one

owner of Toasted Malunggay Siopao finances, each person will contribute

money, property, and skill, and expect to share in the profits and money that is

spent and that is larger than the amount earned or received of Toasted

Malunggay Siopao.

Business owners are responsible for all of the company's commitments;

each partner will take on a role in operations management and provide both

monetary and non-monetary resources.

Location of Business
 The proposed location had been chosen by the proponents considering

such factors as the availability of resources, accessibility to the potential

customers, location cost and the environment of the business. The business will

be located in Regidor Street, National Rd, Bayombong, Nueva Vizcaya. Many

schools, shops, establishments are located in this town and draws many people

from all over the province to even hangout here every day.

Figure 1. Location of Business

VISION

Toasted Malunggay Siopao guided by the Filipino culture and traditions will

promote a healthier version of Siopao. We will be a living proof that caring,

integrity, hard work and innovation at all levels create success.

MISSION
 Our mission is to provide the highest quality toasted malunggay siopao

and the best possible services to the food industry to be able to become a well-

known product nationwide. We will continuously improve all aspects of our

business in order to sustain the long-term success of our customers and

ourselves. We partner with customers toward a healthier lifestyle and lead the

food industry in a more beneficial snack alternative that also support the

livelihood of our local farmers. We, at Toasted Malunggay Siopao, gives our

special attention in your healthy satisfaction.

Description of the Logo

The Toasted Malunggay Siopao logo came from the name itself. The

picture of Toasted Siopao symbolizes the product, the leaves represents the

malunggay because malunggay is known for its health benefits and also

symbolizes green and healthy. The circle and the yellow background highlights to

attract the customer.

 Figure 2. The business Logo

Significance of the Project

This study aims to know if the target market of the business would have

an interest on trying the product. Will it profit if the business is going to push

through and if it can withstand for a long period of time.

Proponents – the proposed business will generate income for the proponents.

Moreover, the knowledge and experience gained through the process of

establishing the business plan will be a great help to proponents in utilizing their

skills.

Customer – proposed product is desired to be handy to the customer that is

always on the go. Likewise, people who are on a diet, want to start eating healthy

and to enjoy food without having guilt.

School – the school will benefit to this study because it serves as one of the

resource books in the library, which the students can utilize once they are doing

their own study.

Government – the government can benefit from the proposed business because

they can generate tax from it.

Students – the researches will be used for the partial fulfilment of the course.

Description of the Business

People nowadays are getting busier and busier. No more time to take care of

themselves. No more time to have a few minutes break to eat. And when they

have a spare time to eat, they would just eat snacks, like chocolates, biscuits,

etc., just to satisfy their hunger. That is why “Toasted Malunggay Siopao” is here.

We are aiming for people in changing their eating habits and satisfy not only their

taste buds but also their crumbling stomachs through the items on our menu that

they can enjoy any time of the day. Toasted Malunggay Siopao is inspired by the

classic Toasted Siopao with the twist of making our dough with malunggay.

Steamed Siopao was transformed into Toasted Malunggay Siopao to add

different flavors and spice to it making it the best Toasted Siopao of all time.

Management and Personnel Feasibility Summary

Toasted Malunggay Siopao will implement a democratic style of

management. This means that all employees will have the privilege and will be

allowed to participate in the decision-making concerning the business. The

employees as well as the general manager will perform multi-tasking jobs for

easy flow of operation.

Administration and Management Feasibility

With regard to the business operations, the proposed business will have a

total of four (6) persons including the (1) Manager, (2) Baker, (2) Cashier and (1)

Delivery guy. Each of them must have knowledge about the production

processes of the Toasted Malunggay Siopao. They will be trained and oriented

properly and will be given some seminars regarding the business.

Table 2. Job Requirements

POSITION JOB JOB JOB

REQUIREMENTS SPECIFICATIO RESPONSIBILIT
N Y
Manager  Male/Female  highly  Responsible
 20 to 35 years trained for overseeing all
of age leader functions in the
 Graduated  Good in business.
oral and  Decision
communication making to
 Able to do attain
all the task desirable
 Can profit-making
face the results to
crowd. the business.
 controllin
g office
activities
 managerial
effort over
office work
Cashiers  Male/Female  Operating  Handles the
 20 to 35 years cash register payment
of age and handling through the day
 Has cash  Has good
experience in transactions communication
being a cashier with customer with people
 Collect
s payment
Bakers  Male/Female  Creativity  Cleans
 20 to 35 years  Basic food preparation
 of age computational area
 Has skill  Order
experienced in  Verbal ingredients
baking communicatio and
n spices needed
Delivery  Male/Female  Creativity  Delivers
Guy  20 to 35 years  Basic the product to
of age computational the customers
 Has experienced skill
in driving  Verbal
communicat
ion

Management Proposals

The Manager is responsible for the growth, stability, direction and daily

operation of the business. Additional job duties for a typical business

owner include: Meeting with service vendors or product suppliers to facilitate

delivery. Make buying trips to purchase inventory and also in charge of checking

the everyday sales.

The Bakers will be the in charge in the cooking, he/she is the one studying

recipes, setting up menus and preparing high-quality dishes. 

The Cashiers will be in charge of totaling customers' order and accepting

payment.

The Delivery will be in charge of delivering the orders to the costumers

Organizational Chart
 In an organization, policies and principles play an important role because

these help organization to become more efficient and effective. These will guide

the whole business and help to achieve the company’s goals.

Baker 1

Baker 2

Manager Cashier 1

Cashier 2

Delivery Guy
Figure 3. Organizational Chart

OPERATION

PERSONNEL POLICIES

          No person shall sit or lounge or be permitted to sit, lie or lounge upon any

of the tables, shelves, boxes or other equipment or accessories used in

connection with the production, preparation, packing, storing, display or sale of

bakery products.
           No live animals or birds shall kept in any building or part thereof used as

a bakery for such production, preparation, packing, storing display or sale of

bakery products.

           Before beginning the work or preparing. Mixing or handling of any

ingredients used in the production of bakery products, every person engaged in

such work shall wash the hands and arms, and after using toilets or water

closet, every person therein engaged shall wash the hands and arms thoroughly

and then rinse in clean water, and for this purpose the owner or operator of the

bakery shall provide sufficient facilities and post notes to this effect.

          No owner or operator of the bakery shall require or permit any person

affected with a contagious and/or infectious disease or physical ailment which

may render such employment detrimental to the public health, nor any person

who refuses to submit to an examination, to work therein.

          Employees shall be prohibited from smoking while preparing and baking

Toasted Malunggay Siopao.

PROFESSIONAL ETHICS FOR FOOD SERVICE PERSONNEL

A. Physical Projection

HAIR

 Clean, neatly combed; no dandruff

 Ladies hair should be clipped on both sides or breaded, wear hair net if
necessary
  Length of men`s hair should not go beyond collar and the side hair
must not cover the ears

 Bangs should be avoided

UNIFORMS

 Must be comfortably fit; no sagging hemline

 Properly buttoned; sleeves should never be folded nor rolled

 Clean and well-pressed; free from stains nor wrinkles

FACE

 Men-free of beard or moustaches

 Ladies-must have light and appropriate make-up that should be

retouched from time to time

MOUTH

 Free from bad breath; mouth wash to be used to ensure fresh breath

 No tooth decays

EARS

 Clean and free from visible dirt inside and outside

 Earrings are never appropriate for men; ladies in uniform should never
wear dangling earrings

BODY

 Free from body odor; deodorant to be used daily

 Daily shower is a “must”

FINGERNAILS
  Clean and free for dirt

 Men-nails should be short and properly trimmed

 Ladies-avoid very long fingernails and must always be clean and well-
manicured. If nail polish is used, it should look clear, fresh and not
tattered.

SHOES AND SOCKS

 Should be clean and well-polished, heels in good condition

 Black socks and changed daily with fresh ones

PERFUMES

 Not allowed as the smell may contaminate the food

EXCESSIVE JEWELRIES

 Not appropriate

WORK BEHAVIOR AND HABITS

A professional server must behave with gentleness and in strict observance to

the rules of basic courtesy and work ethics.

Unpleasant Habits and Behavior

 Yawning

 Grouping together with other staff for a chat while on duty

 Mannerisms like biting nails, crossing arms, biting lips, etc.

 Using sign language

 Shouting, giggling, loud conversations and horse playing

 Daydreaming and eavesdropping

  Indulging in customers private conversation

 Putting hands on pocket and playing pocket coins

 Sneering or starring look

 Frowning look and show of irritation

 Chewing gum

 Suggesting or demanding for a tip

 Counting tips in view of customers

 Bluffing customers

 Reading newspapers/magazines

 Singing/whistling

 Use of rude and insulting language

Rules and Regulations

Store Service Operation

Store
Operating Days Time
Monday-Saturday 5:00AM-5:00PM

Non-Work Days/Holidays

No work no pay policy

Absences

Avoidable absent of employee because of personal reasons must obtain

approval from immediate manager two to three days before the planned

absence. However, in the event of unexpected absence/s personnel should be

notified and given the reason for absence within the day. If she/he cannot report

within the day, she/he will be considered AWOL (Absent Without Official Leave)

Leaving Workplace

Any employee should not leave his/her workplace except when a member

of upper management instructed him/her to do so and if job or a specific duty

requires it or for medical reasons. When one leaves the workplace, he/she must

get approval of his/her manager of the medical officer if leaving the workplace for

medical reasons.

Conduct and Behavior

 1st offense-verbal warning

 2nd offense-written warning(memo)

 3rd offense-suspension

 4th offense-termination

Compensation Policy (Compensation Scheme)

 No work, no pay

 Every employee will be paid based on the fixed rate/amount for

specific position given by the administration.

Terms of Payment

 Sales will be on cash basis only

Operation Policies
  Operating hours will be from 5:00AM-5:00PM from Mondays to
Saturdays.

 Strictly no under time

 All employees should diligently perform duties assigned to them

and meet the working standard requirements.

 Staff should wear proper uniform.

 Any employees who destroys/loses any of the item or equipment

within the stall/plant, his/her salary will be deducted or would pay
for the amount damaged/lost property immediately.

 Absences due to sickness must be presented with medical

certificate the following day he/she is present for the work again.

 Late employees will receive following punishments at:

1. 1st offense-verbal warning

2. 2nd offense-verbal and written warning

3. 3rd offense-subject to salary deduction

4. 4th offense-suspension for 3 days

5. 3 consecutive-dismissed to his/her job

 Overtime should be paid based on the hourly rate of the employee

 Employees are entitled for one day off every week

(Tuesday/Wednesday/Thursday) one employee at a day

Relating to Customers
 Personnel of the business must show friendliness to customers at all

times. Customers suggestions, comments and complaints must be given

attention by the right person in the business. The basic rules in customer relation

will be:

 Greeting of customers

 Asking and suggesting of orders in a friendly way

 Entertaining and answering questions of the customers in a hospitable

manner

 Upon payment, thanking the customer and telling them to come again

STAFFING

Given that the area of the store is spacious enough and can be

accommodated one to two employees, the manpower is computed of one

supervisor and one store crew, while two production crew are needed in the

production area. The supervisor is one of the owners. She is responsible for the

overall supervision of the store and plant area. This includes the checking of

supplies and contracting with the store area administration, taking charge of store

crew’s duties during her day-off, depositing weekly sales, and evaluating the job

performances of the store crew and production crew. The store crew is in charge

of taking the customer’s order and payments, tallying of sales in the cash register

and liable in any loss in sales which is subject to salary deduction. The crew is

assigned to prepare the orders, clean the store, maintain store equipment’s
appearance, and assist the customers with their needs and concerns to ensure

quality customer service and satisfaction.

The production crew are responsible in the preparation of the Toasted

Malunggay Siopao and also, they are in charge for the operation and

maintenance in the production area of the business.

The employee’s salary is below the minimum wage. Incentives shall be

granted depending on the performances of the employees and profits of the store

while the owners shall divide the profit according to the amount of share in

capital.

Since only one owner’s works for their business, four personnel are

needed to fill the position two as the baker and two for the cashier. The

applicants must possess the job qualifications and willing to perform the

designated duties and responsibilities. Advertisements shall be posted to places

near the proposed store location. However, the owners may also hire someone

they knew personally and is qualified for the position.

PROJECTED SALARY OF EMPLOYEES

Staff Salaries

Manager 700.00
Cashier 1 500.00
Cashier 2 500.00
 Baker 1 450.00
Baker 2 450.00
Delivery Guy 500.00
Total 3,100.00

Total Projected Salary per Day 3,100.00

SHIFTING OF CREWS

Name Staff Mon Tue Wed Thu Fri Sat Sun

Trinidad, Manager 8:00am 8:00am 8:00am 8:00am 8:00am 8:00am Off

– – – – – –
April
11:00am 11:00am 11:00am 11:00am 11:00am 11:00am
Mae
2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm- 2:00pm-
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm

Marquez, Cashier 1 5:00am 5:00am 5:00am 5:00am 5:00am 5:00am Off

– – – – – –
Joanne
11:00am 11:00am 11:00am 11:00am 11:00am 11:00am

Uhuad, Cashier 2 11:00am 11:00am 11:00am 11:00am 11:00am 11:00am Off

– – – – – –
Ronnilyn
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm

Hipolito, Delivery 9:00am 9:00am 9:00am 9:00am 9:00am 9:00am Off

Guy – – – – – –
Marielle
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm
Binwag, Baker 1 4:00am 4:00am 4:00am 4:00am 4:00am 4:00am Off
– – – – – –
Mhae
2:00pm 2:00pm 2:00pm 2:00pm 2:00pm 2:00pm

Dagdag, Baker 2 11:00am 11:00am 11:00am 11:00am 11:00am 11:00am Off

– – – – – –
Jhane
5:00pm 5:00pm 5:00pm 5:00pm 5:00pm 5:00pm

Marketing Feasibility

Marketing is all the promotions, advertising, and other activities and services

undertaken to create awareness of the new food stall and to bring in prospective

customers to patronize the product. Facilities to see a substantial amount of

leasing, ordering, bill paying, and reservations, and it will only get bigger as the

years go by. The project has been looking at various promotional media used in

the country.

Target Market
 Determining the size and composition is an important area in pursuing a

business, because knowing the market size will help the future entrepreneurs to

assess whether they will gain profit or not.

Officially deciding the size and composition is an important area to try to

get a business, Toasted Malunggay Siopao will know the number of individuals

who are potential customer interested in knowing how popularly the business will

be before launching new product or new service in an area

Segmentation of the Target Market

Below are the tables with the results of the population study. It shows the

present findings in our market research.

Taken from the Historical Population Table on year 2021, we have the

size of 6,420 as population.

The distribution of the questionnaires was based on the proportion of each

near barangay to the total population of our market.

Table 3. Segmentation of the Market

Total Number of Number of

Population Respondent
Barangay s Percentage
(Members)

DDM Pob 1019 60 16%

DTM Pob 1096 64 17%
DMM 1976 116 30.8%
San Nicolas 2329 136 36.2%
TOTAL 6,420 376 100%
 The Table 3 shows the segmentation of the target market, using the ratio and

formula.

In getting the Sample size, we will be using the Sloven`s Formula:

N= N

1+ Ne

Where: N=total population

e=error margin of 5%

N= 6420

1+6420 (.05)2

= 6420

17.05

N= 376

PRE-SURVEY RESULT ANALYSIS

The following figures show the demographic profiles and the customer’s
preference as reflected in the questionnaires they answered.

Demographic Survey Analysis

Status Frequency Percentage

Students 10 50%
Employed 7 35%
 Unemployed 3 15%
Total 20 100%

The table shows that 35% of the respondents are employed, 50%

represents the students and the remaining 15% represents the unemployed.

Number of Family Members

Family Members Frequency Percentage

2-5 11 55%
6-10 7 35%
11-above 2 10%
Total 20 100%

The figure shows that 55% or the bigger number of family members that

usually buy siopao. 35% represent the medium size of family members and the

remaining 10% represents the small size of family members.

Age Distribution of the Respondents

Age Frequency Percentage

8-20 9 45%
21-30 2 10%
31-40 5 25%
 41-50 3 15%
51-above 1 5%
Total 20 100%

The figure shows that most of the respondents are from age 21-30 yrs old

or 10% of the sample population. Followed by the respondents from ages 41-50

yrs old or 15% while 5 % is composed of respondent from ages 51 above and 25

% represents from ages 31-40 yrs old. The remaining 45% is composed of

respondents from ages 8-20.

Gender

Gender Frequency Percentage

Female 13 65%
Male 7 35%
20 100%

The figure shows that 65% of the respondents are female and 35% are

male.

With Salary or Income

Monthly Salary Frequency Percentage

1,000-10,000 6 30%
10,000-20,000 12 60%
30,000-above 2 10%
 Total 20 100%

The figure shows that 6 of the respondents or 30% have monthly salary of

1000-10,000, 12 respondents or 60% have 10,000-20,000 monthly- salary, 2

respondents or 20 % have monthly allowance of 30,000 and above

Times when Respondents usually buy Siopao

Category Frequency Percentage

Breakfast 4 20%
Lunch 2 10%
Merienda 11 55%
Dinner 3 15%
Total 20 100%

The figure shows that 20% of the respondents buy siopao during morning

for breakfast, 55% for merienda time. 15% during dinner time and 10% during

lunch time.

Amount willing to spend in Toasted Malunggay Siopao

Category Frequency Percentage

P15.00 13 65%
P17.00 4 20%
 P20.00 3 15%
Total 20 100%

The figure shows that 65% are willing to spend P15.00 per piece of

Toasted Malunggay Siopao, while 20% are willing to spend for P17.00 and

P20.00 got 15% of the respondents.

How many Toasted Malunggay Siopao to purchase per order

Category Frequency Percentage

1-2 pcs 3 15%
2-5 pcs 5 25%
6-10 pcs 9 45%
10 above 3 15%
Total 20 100%

The figure shows that 45% or majority of the respondents are willing to

purchase 6-10pcs of toasted malunggay siopao, 25% are willing to purchase 2-

5pcs while the other 15% are willing to purchase 1-2 pcs and 10 above.

Preferred Filling for the Toasted Malunggay Siopao

Category Frequency Percentage

Pork Asado 12 60%
Pork Bola-bola 8 40%
 Ube and Cheese 0 0%
Coconut 0 0%
Pineapple 0 0%
Leche Plan 0 0%
Total 20 100%

The Figure shows that more than half of the respondents or 60% of the

respondents wanted pork asado as filling and 40% wanted pork bola-bola, while

the other choices are not their taste.

Preferred Beverages for the Toasted Malunggay Siopao

Category Frequency Percentage

Water 3 15%
Juice/Softdrinks 7 35%
Coffee 10 50%
Total 20 100%

The Figure shows that 50% of the respondents preferred coffee as a drink,

35% preferred juice/softdrinks while 15% preferred water

Demand and Supply Analysis

Initially, we gathered data regarding the location of our business. Through

the assistance of some Brgy officials by the coordination of Ms. April Mae D.
Trinidad, one of the researchers, We learned that the nearby Brgys of H
Commercial Building, Regidor St. Bayombong, Nueva Vizcaya are Brgys Don
Domingo Maddela, Don Tomas Maddela, Don Mariano Marcos and San Nicolas.
From where our business is located has had an estimated population of 4,475 as
of 2015. has had an estimated daily population of 90,000 wherein 85% of it is at
ages 16 and above which is 76,500.

Population

Historical Population

DDM DTM DMM SAN

NICOLAS

Population 938 1,050 1,768 2,290

2015

Population 1,019 1,096 1,976 2,329

2021

Change 5.56% 4.38% 7.89% 1.70%

(2015-2021)

Annual 1.24% 0.91% 2.50% 0.36%

Population
Growth Rate
(2015-2020)

Data were gathered from sources

Projected Population

The total population of Brgys in Bayombong for the year 2021 is 6,420. Using the
growth rate on population annual population growth per barangay, we will be
using this basis of our projection.

The formula will be:

Projected Population = (previous population x growth rate) + previous population

Projected Population

Table 14

Year DDM DTM DMM SAN Total

Growth Growth Growth NICOLAS
Rate 1.24% Rate 0.91% Rate Growth
2.50% Rate 0.36%

2022 1,031 1,105 2,025 2,337 6,498

2023 1,043 1,115 2,075 2,345 6,578

2024 1,055 1,125 2,126 2,353 6,659

2025 1,068 1,135 2,179 2,361 6,743

2026 1,081 1,145 2,233 2,369 6,828

I. DEMAND ANALYSIS

Projected Demand
 Respondents Total Total
who are willing Demand Demand
to patronize
Total Annual Respondents Malunggay (Per
DEMAND Population who buy Siopao Siopao Customers) (Per Unit)

2022 1,707,551.4
6,498 77.03% 79.73% 2,780,303 2

2023
1,727,542.9
6,578 77.03% 79.73% 2,812,854 5

2024
1,747,533.8
6,659 77.03% 79.73% 2,845,404 6

2025
1,767,901.2
6,743 77.03% 79.73% 2,878,567 6

2026
1,809,393.3
6,828 77.03% 79.73% 2,946,126 0

Total demand in # of customers= population x 77.03% x 79.73%

 77.03%=percentage of respondents who are willing to buy Malunggay
Siopao

 79.73%=percentage of respondents who are willing to patronize our

product

II. SUPPLY ANALYSIS

YEAR Demand Market Share Total Supply

2022 1,707,551.42 75.00% 1,280,664
2023 1,727,542.95 75.00% 1,295,657
2024 1,747,533.86 75.00% 1,310,650
2025 1,767,901.26 75.00% 1,325,926
2026 1,809,393.30 75.00% 1,357,045
 III. DEMAND SUPPLY ANALYSIS

  DEMAND SUPPLY DEMAND GAP VALUE

YEAR (PD) (PS) (D-S) (DG/D)
2022 1,707,551 1,280,664 426,888 25.00%
2023 1,727,543 1,295,657 431,886 25.00%
2024 1,747,534 1,310,650 436,883 25.00%
2025 1,767,901 1,325,926 441,975 25.00%
2026 1,809,393 1,357,045 452,348 25.00%

IV. SALES PLAN

SALES PLAN
Toasted Malunggay          
Siopao
Retail 2023 2024 2025 2026 2027
Total Quantity Sold Per 180,000 200,000 250,000 315,000 370,000
Year
Price 15 15 15 15 15
           
Total Sales 2,700,000 3,000,000 3,750,000 4,725,000 5.550,000

Marketing Study

PRODUCT

Siopao literally means “steamed bun”, so it's a toasted “steamed bun”. Some

recipes include rice flour, but generally wheat flour is used since it gives the

dough a softer crumb and a better flavor. All-purpose flour is commonly used to

make siopao. It contains about 11% protein and has a gluten index of at least

95%. The added malunggay bits in the dough will serve as invaluable nutrients

added to our breads and have a cheap price and are easy to sell in the market.

The proposed project aimed to offer a healthier twist of a popular Toasted

Siopao.

Sample Product

a. Price

In this fast-changing time, a lot of consumers are now price-conscious. On

that matter, we decided to offer our products on reasonable yet competitive

prices.
 We will use the cost-plus method in determining the price of our products. It is

the most common pricing method. The price of our products depends on the total

material cost each product plus the mark-up.

b. Place

Toasted Malunggay Siopao will be located at Regidor Street, National

Highway, Bayombong, Nueva Vizcaya. Many schools, shops, establishments are

located in this town and draws many people from all over the province to even

hangout here every day. The chosen location enables the business to conduct its

operation, well exposed to its target market since it is situated near a wide range

of residential areas, different institutions, banks, churches, offices, and schools.

c. Promotion

1. PRINT-AD MATERIALS
 SAMPLE

 Tarpaulins will be optimized too.

2. WORD OF MOUTH

 The healthy-goodness of our product will be emphasized

 The message of our product will be communicated

  Questions about our product will be answered

 Customers will be treated in a friendly manner

We have come up with the various forms of advertisement to achieve our

desired results of customer feedback. We find that optimizing different ways will

be effective in tapping all the areas of our market and also this will help promote

the product we have, Toasted Malunggay Siopao. These are all strategically

assessed to give our entry to the market a blast that they cannot just simply

ignore our promise to our product and the irresistible product that we try to offer

them. Plans to promote its product in various ways. We will be optimizing the use

of different forms of advertisement to gain the attention of the target market that

we had in mind.

The type of advertisement that the industry used are:

Social Media Advertisements

It is very effective for teenagers and young people in and out of school

because of the technology that is very available in the society. It is also

very timely because Social Medias are always the talk of the town for the

student.

It is free of charge and reaches a wide range of market

Personal- Approach Advertisement

It requires human resources

 It is effective in communicating the real idea of the product and may

prevent misunderstanding due to presence of two-way communication

After the assessment of the prevailing form of advertisement in the

industry we now formulate our very own marketing plan which we will

summarize in the four P`s which are Product, Price, Place and Promotion.

Vicinity Map of Store Plant/Office Location

EMPLOYEES UNIFORM
 PACKAGING

for small orders

 for bulk orders and resellers

Production Process

The Toasted Malunggay Siopao should include the following ingredients:

Activating the Yeast

 84 2/7 sachet Instant Yeast 7g

 29500 ml Lukewarm Water

 84 2/7 tsp Sugar

Making the Dough

 42142 6/7 grams Class Flour (more for dusting)

 42 1/7 cup Sugar

 84 2/7 tbsp Salt

 7585 5/7 grams Shortening

  1 bundle Dried Malunggay Leaves

 84 2/7 tbsp Oil (for greasing the bowl)

Step-by-Step Procedure:

o ACTIVATE THE YEAST. Dissolve yeast in warm water, the add

sugar and let it stand for 10 minutes.
o MAKING THE DOUGH. Combine the flour, sugar, warm water, salt,
dried malunggay leaves, and shortening in a large bowl and mix
until well combined. Add the yeast mixture and mix again. If the
mixture is too wet add more flour.
o KNEAD THE MIXTURE. The dough can be kneaded by hand or in
a mixer with dough hook. To test the dough if it is ready, pinch a
piece off and stretch it into a square. The dough is ready if it is
elastic enough to be stretched into a translucent sheet of dough. If
it tears continue to kneading.
o GREASE BOWL. Grease a large bowl with oil. Place the dough in
the bowl with cling film and let the dough rise to about twice its size.
o PUNCH DOUGH. Punch down the dough and knead again to
redistribute the yeast.
o ROLL DOUGH. Roll each piece of dough into a rectangular sheet
and then roll the sheet into a log, about 20 inches long and 2 inches
in diameter. Let the dough rest for an hour.
o CUT THE DOUGH. Using a dough cutter or a sharp knife, cut the
log into 3-inch-thick pieces them roll each piece in breadcrumbs.
Place on a baking tray with the cut side up, about 4 inches apart
and let it rest again for an hour. Preheat the oven at 180C.
o PUT THE FILLING. After resting the dough put asado and bola bola
filling in malunggay dough.
 o BAKE. Bake the rolls for 20 minutes or until the rolls becomes
lightly toasted.
o COOL DOWN. Put the rolls on the cooling rack for 10-20 minutes.

SERVE. Makes 200pcs Toasted Malunggay Siopao

Flow Operation Diagram and Production Process

Process Legend:

Flow Diagram of Operation Process:

Cleaning of work
station

Preparation of utensils &

necessary for production

Preparations of ingredients (making

the dough and cooking the filling)

Baking the siopao

Quality
Inspection
 Packing, Serving and Delivery

End of
Process

Flow Diagram of Serving Process:

Cleaning of work
station

Greet the customer

Take the orders of

customers

Serve the customer

Record the sales

End of
Process

OPERATING PROCESS
 Customer will order directly the
Toasted Malunggay Siopao
to the cashier/crew

The crew will receive the customer’s

payment and will issue receipt.

The crew will prepare the order while

the customer waits.

The Toasted Malunggay Siopao

is served.

MANUFACTURING PROCESS

The business process workflow will be the guide for us in producing our
products. It stretches from identification of the materials needed to serving the
customers the product. This will be their guide to avoid skipping steps and
ensure the quality in every step. It is also designed to effectively manage time
and other resources that we will be using.

The diagram will show every step that we will take in producing goods.
This is systematic considering that maximum precaution must be employed
because our line of product is food and cleanliness must be observed in every
process. We follow this strict sanitation because we cannot afford to lose the
trust of our customers, especially during the time that we are introducing the
product.

MANUFACTURING PROCESS

Combine the flour, sugar, water, salt,

dried malunggay leaves, shortening
and yeast. Mix until all the ingredients
well combined.

Knead the mixture by hand or in a

mixer until the dough is ready and
elastic enough to be stretched into a
translucent sheet of dough.

Roll each piece of dough into a rectangular

sheet and then roll the sheet, about 30
inches and 3 inches in diameter. Let the
dough rest for an hour.

Cut the log into 3 inch and put the filling.

Project Layout

The stall should have a sufficient size and space to do the business
activities.
Store Layout

The business should occupy a 20 sq. m space at Regidor Street, National

Highway Bayombong, Nueva Vizcaya. The area should be divided according to
the production process, and selling. The store layout is tactically designed to
support the smooth process of the proposed business.

Production Schedule

Time Activity

2:00-2:20am Sanitation of equipment’s & preparation

of ingredients
2:20-2:30 am Measuring of the ingredients of
Malunggay Dough

2:30-2:50 am Kneading the dough

2:50-3:35 am Rising the dough

3:35-3:50 am Cutting of the dough into equal portions

and arrange on baking trays in cut side
up manner

3:50-4:30 am Preparation and Cooking of the Fillings

4:30-5:00am Stuffing the filling

5:00-5:30am Baking the Malunggay Siopao

5:30-6:00am Packing of advance orders /

Preparation for opening

6:00am-12:00pm Store Hours / Preparation and cooking

the second batch of Siopao Malunggay

12:00-5:00pm Inventory / Cleaning of equipment’s

and checking the inventory for the next
production.

Floor Plan
 The display rack in the Store area is a place where all finished products
that are ready to sell are being displayed. The bakery/store will be the place for
the customer to purchase the finished products of Toasted Malunggay Siopao.

The pantry will be the area where the Toasted Malunggay Siopao will be
made by the baker.

BUSINESS PERMITS AND LICENSES

ORGANIZATIONAL COST COST

Reservation for Business Name at SEC 40.00

Notarize Articles of Partnership 500.00

Registration at SEC 130.00

(1/5 of 1% of capitalization)  

Documentary Stamp Taxes 1,300.00

(P1 for every P200 of capital)  

Community Tax Certificate 500.00

Brgy. Clearance 800.00

Mayor’s Permit 3,000.00

Sanitary Permit 900.00

Special Books of Accounts 400.00

BIR 260.00

Receipts 3,000.00

BFAD 1,500.00

   
TOTAL 12,330.00

EQUIPMENTS REQUIREMENT

No. Particulars Price per Unit Quantity Cost

1 Weighing scale 400.00 1 400.00

 2 Electric Mixer 20,000.00 1 20,000.00

3 Oven 30,000.00 1 30,000.00

4 Gas 700.00 2 1,400.00

5 Refrigerator 10,000.00 1 10,000.00

6 Ceiling Fan 800.00 2 1,600.00

7 Fire Extinguisher 2,000.00 1 2,000.00

         

TOTAL 65,400.00

MATERIALS

No. Particulars Price per Unit Quantity Cost

1 Set of Knife 500. 1 500.

00 00
2 Set of Measuring 200. 2 400.
Cups and spoons 00 00
(Plastic or stainless
steel)
3 Spatulas (1 Set) 300. 1 300.
00 00
4 Stainless Bowls 150. 10 1,500.0
00 0
5 Dough Cutter 80. 2 160.
00 00
6 Baking Sheets 70. 10 700.
00 00
7 Plastic Wrappers 100. 10 1,000.0
00 0
8 Cheesecloth 50. 2 100.
00 00
9 Apron 20. 2 40.
00 00
10 Pot Holders 5. 10 50.
00 00
11 Hair net 5. 6 30.
00 00
12 Face mask 5. 10 50.
00 00
         

TOTAL 4,830.00

FURNITURE AND FIXTURES

No Particulars Price per Unit Quantity Cost

.
1 Kitchen Table 7,000. 1 7,000.0
00 0
2 Bread display rack 10,000. 1 10,000.0
00 0
3 Tray Racks 8,000. 1 8,000.0
00 0
4 Monoblocks Chair 200. 5 1,000.0
00 0
         

TOTAL 26,000.00
 CLEANING MATERIALS

No Particulars Price Per Quantity Cost

. Unit
1 Mop 70.00 2 140.
00
2 Trash Bins 100.00 2 200.
00
3 Dust Pans 50.00 2 100.
00
4 Soft Broom 75.00 1 75.
00
5 Tissue 50.00 10 500.
00
6 Sponge 25.00 10 250.
00
7 Dishwashing Liquid 35.00 3 105.
00
8 Garbage Bag 75.00 10 750.
00
9 Rugs 2.00 50 100.
00

Total 1,070.00

OFFICE SUPPLIES

No. Particulars Price Per Unit Quantity Cost

1 Calculator 350.00 1 350.0

0
2 Monoblock Chairs 120.00 3 360.0
0
3 Drawer Table 2,000.00 1 2,000.0
0
4 Record Books 36.75 3 110.2
5
5 Ballpens 10.00 2 20.
00
          

Total 2,840.25

UTILITIES

No. Particulars Cost per Month Cost per Year

1 Water 400.00 4,800.00

2 Electricity 1,500.00 18,000.00

3 LPG 700.00 8,400.00

       

Total 31,200.00

Vehicle

Particulars Cost per Month Cost per Year

Mini Truck Van 15,000 180,000.00

     

Total 180,000.00

RENT AND REPAIR & MAINTENANCE

 Particulars Cost per Month Cost per Year

Rent Expense 15,000.00 180,000.00

Repairs and Maintenance 500.00 6,000.00

     

Total 186,000.00

Depreciation Schedule
EQUIPMEN Cost Residual Estimated Qty Depreciate Remaining
T Val Useful Life in . d Value per
years year
Equipment
Weighing 400.00 400.00 3 1
scale 133.33 266.67
Electric 20,000. 20,00 7 1 2,8 1
Mixer 00 0.00 57.14 7,142.86
Oven 30,000. 30,00 8 1 3,7 2
00 0.00 50.00 6,250.00
Refrigerator 10,000. 10,00 5 1 2,0
00 0.00 00.00 8,000.00
Ceiling Fan 800. 8 3 2
00 00.00 266.67 533.33
Total 61,200.0 61,200.0 26 6 9,007.14 52,192.86
0 0
TOTAL 9,007.14
DEP.
Furnitures and Fixtures
Kitchen 7,000. 7,00 4 1 1,7
Table 00 0.00 50.00 5,250.00
Bread 10,000. 10,00 5 1 2,0
display rack 00 0.00 00.00 8,000.00
Tray Racks 8,000. 8,00 4 1 2,0
00 0.00 00.00 6,000.00
Total 25,000. 25,00 13 3 5,7 1
00 0.00 50.00 9,250.00
TOTAL 5,750.00
DEP.
 RAW MATERIALS

NO PARTICULARS QUANTITY UNIT TOTAL TOTAL

. PRICE COST COST
    (monthly)   (monthly) (1 year)
1 Dried Malunggay 10 bundle 10.00 / 100. 1,200.
Leaves bundle 00 00
2 Flour 200kgs 30.00 / kg. 6,000.0 72,000.0
0 0
3 Instant Yeast 125g 50.00 / 125
g 50.00 600.00
4 Sugar 30kgs 52.00 / kg. 1,560. 18,720.
00 00
5 Salt 20kgs 15. 00 / kg. 3,600.0
300.00 0
6 Shortening 5kgs 200.00 / kg 1,000.0 12,000.0
0 0
7 Vegetable Oil 10kgs 50.00 / kg 6,000.0
500.00 0
8 Breadcrumbs 10kgs 25.00 / kg 3,000.0
250.00 0
9 Asado and Bola Bola  100packs  350/pack
Filling (RTC)  35,000  420,000.00 

TOTAL
44,760.00 537,120.00

The proponents should need electricity and water for the business to
operate. The electricity should be supplied by Nuvelco and the water will be
supplied by Nawasa.

Raw Materials and Requirements:

          Toasted Malunggay Siopao Dough raw materials are consisting of the
following: flour, yeast, sugar, salt, egg, milk, oil, and malunggay leaves.
 All bakery products and ingredients thereof shall be stored, handled,
transported and kept to protect from spoilage, contamination, disease and
unwholesomeness. Boxes and other permanent receptacle or containers for the
storing, receiving or handling of bakery products shall be so placed and
constructed as to be beyond the reach of contamination from streets, alleys and
sidewalks and from animals and shall be kept clean and sanitary by the bakery.

          There shall not be used bakery products or in the ingredients thereof and
ingredient or material, including water, which is spoiled or contaminated or
which may render the product unwholesome, until for food or injurious to health.

          Every room used for the manufacture of flour or meal food products shall
have the furniture and utensils therein so arranged that they and the floor may
at all times be kept clean and in good sanitary condition.

          The bakery shall be constructed, drained, lighted, ventilated and

maintained in a clean and sanitary condition, and screened against flies, shall
have plumbing and drainage facilities, together with suitable wash basins, wash
sinks and toilets or water closets, which shall be kept in a clean and sanitary
condition. The said toilets or water closets shall be in rooms having no direct
connection to any room in which bakery products or ingredients are prepared,
stored, handled or displayed.

          No person shall sit or lounge or be permitted to sit, lie or lounge upon any
of the tables, shelves, boxes or other equipment or accessories used in
connection with the production, preparation, packing, storing, display or sale of
bakery products.

          No live animals or birds shall keep in any building or part thereof used as
a bakery for such production, preparation, packing, storing display or sale of
bakery products.
            Before beginning the work or preparing. Mixing or handling of any
ingredients used in the production of bakery products, every person engaged in
such work shall wash the hands and arms, and after using toilets or water
closet, every person therein engaged shall wash the hands and arms thoroughly
and then rinse in clean water, and for this purpose the owner or operator of the
bakery shall provide sufficient facilities and post notes to this effect.

          No owner or operator of the bakery shall require or permit any person
affected with a contagious and/or infectious disease or physical ailment which
may render such employment detrimental to the public health, nor any person
who refuses to submit to an examination, to work therein.

          Employees shall be prohibited from smoking while preparing and baking
Toasted Malunggay Siopao.

Production Capacity:

            For the proposed project, oven of 3 deck 6 trays on each stand is used.
So, the capacity will be: 180 Toasted Malunggay Siopao in 20 baking minutes at
180 centigrade.

The proposed bakery outlet will be working from 6:00 am to 5:00 pm. Number of
working days has been taken as 365 with average 2 shifts per day.

Waste and Waste Disposal Materials:

            The proper waste disposal should be done through placing the trash into
the garbage bag from time to time. The crew should check the garbage bag if it is
properly sealed and collected by the garbage truck.

DESCRIPTION OF ACTIVITIES
 A. REGISTRATION OF THE FORMATION OF BUSINESS

 SEC Permit application - The business name of Toasted malunggay

siopao
must be registered with the Security and Exchange Commission (SEC) as
a partnership. It takes only a week before the permit will be released to
know if there is no other name of this type.
 Barangay Hall - Secure a Brgy. Clearance to operate your business.
 Local Government Unit (LGU)- Visit the municipality or city hall LGU Office
and process your Business Permit.
 Bureau of Internal Revenue - Apply for a Business Tax Payer Identification
Number (TIN), register your books of accounts, points of sale (POS)
machines, and receipts.
 Bureau of Food And Drugs - for food, chemical, health related business,
acquire a registration certificate from BFAD, Department of Health (DOH-
BFAD).
 Social Security System (SSS) - Secure a SSS Number for yourself and
your employees.
 Home Development Mutual Fund (HDMF) - As acquired by RA. 7742,
SSS Members earning 4,000/month must be registered with HDMF. This
agency administers the Pag-ibig Fund.
 Philippine Health Insurance Corporation (PhilHealth) - All employers are
required to register their employees to this agency as stated in the new
National Health Insurance Act (RA. 7875/RA. 9241). PhilHealth manages
and administers the government health care system.

B. RENTAL SPACE

The proposed project business will be located at the H Commercial

Establishments in National Rd Bayombong, Nueva Vizcaya. The rental on the
store will only be a ticket, since we will be establishing our business on the road.
It is accessible to the highway and so the target market.

C. BUYING OF MATERIALS, MACHINERIES AND EQUIPMENTS

Customize the stall based on the standard design of the chosen location of the
business. Involves the acquisition of the necessary equipment in the business as
mentioned in technical aspect.

D. CONTRACTING THE SUPPLIER

Deal with the supplier regarding the acquisition of raw materials.

E. ADVERTISEMENT AND PROMOTION

Includes advertising and personal selling partnership in a variety of

promotional activities to inform customers of the product (avail the service) and to
encourage them to buy.

F. PURCHASING OF RAW MATERIALS

Buy raw materials necessary for the production of Toasted Malunggay Siopao
from different supplier and market.

G. PRODUCTION OF SUMENILICIOUS

Manufacture the product to be sold.

H. START OF OPERATION

After all the necessary permits and other needed materials are secured, the
business is now ready to operate.

FINANCIAL STUDY

Financial Assumptions
 1. Selling Price of Toasted Malunggay Siopao are the following:

Variety Price
Asado P15.00
Bola-Bola P15.00

2. Sales demand increases 10% per year

3. Raw materials increase 5% per year
4. Depreciation expense is computed in a straight line basis with an estimated useful life of
3 years.
5. 50% of net income will be distributed after 3 years.

Initial Capital Requirements

The partner agreed to contribute an equal sharing of capital in amount of P1,200,000.00

Partners Ratio Invested Amount

Binwag, Mhae D. 16.66% P200,000.00
Dagdag, Jesusa Jhane E. 16.66% P200,000.00
Hipolito, Marielle G. 16.66% P200,000.00
Marquez, Joanne F. 16.66% P200,000.00
Trinidad, April Mae D. 16.66% P200,000.00
Uhuad, Ronnilyn M 16.66% P200,000.00

Cost and Expense Schedule

Schedule 1

NO PARTICULARS QUANTITY UNIT TOTAL TOTAL

. PRICE COST COST
    (monthly)   (monthly) (1 year)
1 Dried Malunggay 10 bundle 10.00 / 100. 1,200.
Leaves bundle 00 00
2 Flour 200kgs 30.00 / kg. 6,000.0 72,000.0
0 0
3 Instant Yeast 125g 50.00 / 125
g 50.00 600.00
4 Sugar 30kgs 52.00 / kg. 1,560. 18,720.
00 00
5 Salt 20kgs 15. 00 / kg. 3,600.0
300.00 0
6 Shortening 5kgs 200.00 / kg 1,000.0 12,000.0
 0 0
7 Vegetable Oil 10kgs 50.00 / kg 6,000.0
500.00 0
8 Breadcrumbs 10kgs 25.00 / kg 3,000.0
250.00 0
9 Asado and Bola Bola  100packs  350/pack
Filling (RTC)  35,000  420,000.00 

TOTAL
P44,760.00 P537,120.00

Rent Expense

Schedule 2

Particulars Cost per Month Cost per Year

Rent Expense 15,000.00 180,000.00

     

Total P180,000.00

Salaries and Wages

Schedule 3

Staff Salaries

Manager 700.00
Cashier 1 500.00
Cashier 2 500.00
Baker 1 450.00
Baker 2 450.00
Delivery Guy 500.00
Total 3,100.00

Total Projected Salary per Day 3,100.00

Total Projected Salary per Month 62,000
 Total Projected Salary per Year P744,000

Office Supplies

Schedule 4

No. Particulars Price Per Unit Quantity Cost

1 Calculator 350.00 1 350.0

0
2 Monoblock Chairs 120.00 3 360.0
0
3 Drawer Table 2,000.00 1 2,000.0
0
4 Record Books 36.75 3 110.2
5
5 Ballpens 10.00 2 20.
00
         

Total P2,840.25

Packaging

Schedule 5

No. Particulars Price Per Quantity Monthly Yearly

Unit Cost Cost
1 Paper Bag 35.00 50 1,750 21,000

2 Box 60.00 50 3,000 36,000

Total P4,500 P57,000

Transportation

Schedule 6
No. Particulars Cost per Month Cost per Year

1 Mini Truck Van Delivery 15,000 180,000.00

Total P180,000.
00

Schedule 7

Promotional Expense

No. Particulars Cost per Month Cost per Year

1 Free Taste 1,500.00 1,500

2 Flyers 250.00 3,000.00

Total P4,500.00

Schedule 8

Office Furniture and Fixture

No. Particulars Price per Unit Quantity Cost

1 Kitchen Table 7,000. 1 7,000.0

00 0
2 Bread display rack 10,000. 1 10,000.0
00 0
3 Tray Racks 8,000. 1 8,000.0
00 0

TOTAL 25,000.00

Schedule 9

Equipment
No. Particulars Price per Unit Quantity Cost

1 Weighing scale 400.00 1 400.00

2 Electric Mixer 20,000.00 1 20,000.00

3 Oven 30,000.00 1 30,000.00

4 Refrigerator 10,000.00 1 10,000.00

5 Ceiling Fan 800.00 1 800.00

TOTAL 61,200.00

Schedule 10

Kitchen materials

No. Particulars Price per Unit Quantity Cost

1 Set of Knife 500. 1 500.

00 00
2 Set of Measuring 200. 2 400.
Cups and spoons 00 00
(Plastic or stainless
steel)
3 Spatulas (1 Set) 300. 1 300.
00 00
4 Stainless Bowls 150. 10 1,500.0
00 0
5 Dough Cutter 80. 2 160.
00 00
6 Baking Sheets 70. 10 700.
00 00
7 Plastic Wrappers 100. 10 1,000.0
00 0
8 Cheesecloth 50. 2 100.
00 00
9 Apron 20. 2 40.
00 00
10 Pot Holders 5. 10 50.
00 00
11 Hair net 5. 6 30.
00 00
12 Face mask 5. 10 50.
00 00
         

TOTAL P4,830.00

Schedule 11

Cleaning Materials

No Particulars Price Per Quantity Cost

. Unit
1 Mop 70.00 2 140.
00
2 Trash Bins 100.00 2 200.
00
3 Dust Pans 50.00 2 100.
00
4 Soft Broom 75.00 1 75.
00
5 Tissue 50.00 10 500.
00
6 Sponge 25.00 10 250.
00
7 Dishwashing Liquid 35.00 3 105.
00
8 Garbage Bag 75.00 10 750.
00
9 Rugs 2.00 50 100.
00

Total P1,070.00

Schedule 12
 Depreciation Expense

Depreciation Schedule
EQUIPMEN Cost Residual Estimated Qty Depreciate Remaining
T Val Useful Life in . d Value per
years year
Equipment
Weighing 400.00 400.00 3 1
scale 133.33 266.67
Electric 20,000. 20,00 7 1 2,8 1
Mixer 00 0.00 57.14 7,142.86
Oven 30,000. 30,00 8 1 3,7 2
00 0.00 50.00 6,250.00
Refrigerator 10,000. 10,00 5 1 2,0
00 0.00 00.00 8,000.00
Ceiling Fan 800. 8 3 2
00 00.00 266.67 533.33
Total 61,200.0 61,200.0 26 6 9,007.14 52,192.86
0 0
TOTAL 9,007.14
DEP.
Furnitures and Fixtures
Kitchen 7,000. 7,00 4 1 1,7
Table 00 0.00 50.00 5,250.00
Bread 10,000. 10,00 5 1 2,0
display rack 00 0.00 00.00 8,000.00
Tray Racks 8,000. 8,00 4 1 2,0
00 0.00 00.00 6,000.00
Total 25,000. 25,00 13 3 5,7 1
00 0.00 50.00 9,250.00
TOTAL P5,750.00
DEP.

Cost of Good Solds

Statement of cost of goods sold

2023 2024 2025

Beg Inventory
Add:
Purchase of raw P537,120.00 P545,230.00 P560,000.00
 mat
Direct labor P216,000.00 P216,000.00 P216,000.00
Overhead:
Packaging P57,000.00 P57,000.00 P57,000.00
Cost of goods sold P810,120.00 P818,230.00 P833,000.00

Projected Demand and Sales for 2023-2025

Demand 2023 2024 2025

Asado P90,000.00 P100,000.00 P125,000.00
Bola-bola P90,000.00 P100,000.00 P125,000.00
Total P180,000.00 P200,000.00 P250,000.00

Sales
Asado P1,350,000.00 P1,500,000.00 P1,875,000.00
Bola-bola P1,350,000.00 P1,500,000.00 P1,875,000.00
Total P2,700,000.00 P3,000,000.00 P3,750,000.00

Projected cost for the year 2023-2025

2023 2024 2025

P537,120.00 P545,230.00 P560,000.00

Toasted Malunggay Siopao

Projected Income Statement

For the year ended Dec. 31, 2023 – Dec. 31, 2025

2023 2024 2025

Sales P2,700,000.00 P3,000,000.00 P3,750,000.00
Less: Cost of Goods P810,120.00 P818,230.00 P833,000.00
Sold
Gross Income P1,889,880.00 P2,181,770.00 P2,917,000.00

Less: Operating
Expenses
Rent Expense P180,000.00 P180,000.00 P180,000.00
Salary P528,000.00 P528,000.00 P528,000.00
Office Supplies P2,840.25 P2,840.25 P2,840.25
Kitchen Supplies P4,830.00 P70,230.00 P70,230.00
Transportation P180,000.00 P180,000.00 P180,000.00
Expense
Cleaning Supplies P1,070.00 P1,070.00 P1,070.00
Promotional P4,500.00 P4,500.00 P4,500.00
Expense
Depreciation P14,757.14 P14,757.14 P14,757.14
Expense
Total Operating P915,997.39 P915,997.39 P915,997.39
Expense
Income Before Tax P973,882.61 P1,265,772.61 P2,001,002.61
Less: Income Tax P311,642.44 P405,047.24 P640,320.84
(32%)
Net Income P662,240.17 P860,725.37 P1,360,681.77

Toasted Malunggay Siopao

Projected Statement of Cash Flow

For the year ended Dec. 31, 2023 – Dec. 31, 2025

2023 2024 2025

Cash Inflows
Cash, Beg P1,790,797.31 P2,666,279.82
Partners P1,200,000.00
Contribution
Sales P2,700,000.00 P3,000,000.00 P3,750,000.00
Total Cash Inflows P3,900,000.00 P4,790,797.31 P6,416,279.82

Less: Cash Outflows

Purchased of Fixed P86,200.00
Assets
Purchased of raw P537,120.00 P545,230.00 P560,000.00
materials
Packaging P57,000 P57,000 P57,000
Direct labor P216,000 P216,000 P216,000
Salary P528,000.00 P528,000.00 P528,000.00
Office supplies P2,840.25 P2,840.25 P2,840.25
Kitchen Supplies P4,830.00 P4,830.00 P4,830.00
Cleaning Supplies P1,070.00 P1,070.00 P1,070.00
Rent P180,000.00 P180,000.00 P180,000.00
Transportation P180,000.00 P180,000.00 P180,000.00
Promotional P4,500.00 P4,500.00 P4,500.00
expense
Income tax P311,642.44 P405,047.24 P640,320.84
TOTAL Operating P2,109,202.69 P2,124.517.49 P2,374,561.09
Expenses
Cash Balance, End P1,790,797.31 P2,666,279.82 P4,041.718.73
Toasted Malunggay Siopao

Projected Balance Sheet

 For the year ended Dec. 31, 2023 – Dec. 31, 2025

2023 2024 2025

Asset
Current Asset
Cash P1,790,797.31 P2,666,279.82 P4,041.718.73
Total current P1,790,797.31 P2,666,279.82 P4,041.718.73
asset

Non-current
assets
Furniture and P25,000 P25,000 P25,000
Fixture
Office P61.200.00 P61.200.00 P61.200.00
Equipment
Total P86,200.00 P86,200.00 P86,200.00
Less: P14,757.14 P29,514.28 P44,271.42
Accumulated
Depreciation
Total Non- P71,442.86 P56,685.72 P41,928.58
current Assets

Total Assets P1,862,240.17 P2,722,965.54 P4,083,647.31

Liabilities and
Equity
Current
Liabilities

Partners Equity
Partners P1,200.000.00 P1,862,240.17 P2,722,965.54
Contribution
Add: Net P662,240.17 P860,725.37 P1,360,681.77
Income
Total Liabilities P1,862,240.17 P2,722,965.54 P4,083,647.31
and Equity, end

Financial Ratio

2023 2024 2025

Return on P860,725.37 P1,360,681.77
Investment
P662,240.17
P1,200.000.00 P1,200.000.00 P1,200.000.00
0.55 0.71 1.13
- - -
Profit Margin P860,725.37 P1,360,681.77
 P662,240.17
P2,700,000.00 P3,000,000.00 P3,750,000.00
24% 25% 36%
- - -
Return on Total P2,700,000.00 P3,000,000.00 P3,750,000.00
Asset
P1,862,240.17 P2,722,965.54 P4,083,647.31
1.45 1,10 0.92
- - -
Return on Equity P3,000,000.00 P3,750,000.00
P2,700,000.00
P1,862,240.17 P2,722,965.54 P4,083,647.31
1.45 1,10 0.92
- - -
Fixed Asset P2,181,770.00 P2,917,000.00
Turnover
P1,889,880.00
P71,442.86 P56,685.72 P41,928.58
26.45 38.49 69.57
- - -
Total Asset P2,181,770.00 P2,917,000.00
Turnover
P1,889,880.00
P1,862,240.17 P2,722,965.54 P4,083,647.31
1.01 0.79 0.71
- - -

Survey Questionnaire

Name (Optional): ________________________ Gender: _____

Status: Employed__ Students___ Unemployed ___
Source of Budget: Income___ Allowance___

If has an income, kindly check the bracket of your monthly income:

___1,000-10,000 ___10,000-20,000 ___ 30,000 above
Questionnaire:

Number of Family Members:

 2-5
 6-10
 11 above

Age:
 18-20
 21-30
 31-40
 41-50
 50 above

1. When do you usually buy siopao? (You can choose more than 1)
 Breakfast
 Lunch
 Merienda
 Dinner

2. How much are you willing to pay for 1 pc. Toasted Malunggay Siopao?
 P15.00
 P17.00
 P20.00

3. What filling do you want for your toasted malunggay siopao? (you can choose more
than 1)
 Pork Asado
 Pork Bola Bola
 Ube and Cheese
 Coconut
 Pineapple
 Leche Plan
4. How many toasted malunggay siopao are you willing to purchase?
 1-2 pcs
 2-5 pcs
  6-10 pcs
 10 above
5. What kind of beverages do you prefer with your siopao?
 Bottled Water
 Juice
 Softdrinks
 Coffee