Sushi Craze

Company
SUBMITTED BY:

SUBMITTED TO:

Mrs. Froila Raymundo

I. Executive Summary

Company Description

The Sushi Craze Company is a sushi manufacturing business that bakes sushi in a
nutritious and exclusive way. Our active brainstorming of ideas for this type of business
led to the establishment of the company name, "Sushi Craze Company." Its name is
derived from the well-known Japanese dish sushi. And, because of its growing
popularity among the common society, we have sparked everyone's interest in trying,
purchasing and devouring the product.

Business Model

Baked sushi is a quarantine food trend that provides a deconstructed version of

the original Japanese rolled Sushi. Rice, mayonnaise, fresh tuna, avocado, crab, stick,
and nori seaweed are the main ingredients in this product. We have two types of baked
sushi: regular fresh tuna baked sushi, which costs 70 pesos, and special avocado baked
sushi, which costs 80 pesos. The packaging is square, with a logo on top indicating the
flavor of the baked sushi, whether regular or special avocado baked sushi.

Market Opportunity

Sushi Craze Company has many market prospects, making our business profitable
and capable of providing a high return on investment. Baked Sushi was a newly word
nowadays term because most people knew it as raw sushi in a rolled shape, but our sushi
was different because it was baked and boxed. So, we were self-assured that our
customers would buy it and try it. The packaging can influence customer purchasing
behavior, especially for those sushi lovers.
Market Strategies

Since we are under lockdown and people are unable to go outside to buy food our
company provides delivery services that help in minimizing the Covid-19 uprising. The
delivery fees may vary depending on the distance traveled. Baked sushi is very different
from regular sushi at other sushi restaurants because our product is modified as baked
sushi rather than regular sushi. By baking, we hope to convey to customers the
deliciousness of sushi. This was an opportunity for us as businessmen to elevate sushi
for it to become more popular in our country. Sushi was transformed into baked sushi at
an affordable price using our ideas and skills.

Business Opportunity

This is a desirable business opportunity because of its unique flavors, style, and
method of producing the product. For instance, we include fresh tuna, mayonnaise,
white sugar, white vinegar, white and black sesame seeds, a small bag of potato chips,
cups of rice, and furikake in our Tuna Baked Sushi which customers will definitely
enjoy it. Also, Avocado Baked Sushi contains crab sticks, mayonnaise, fresh tuna,
wasabi, avocado, rice, vinegar, sugar, and furikake. With these two unique varieties of
product, we can attract our customers through the opportunity we had so the style is
simple because our company wants to see how neat and beautiful the product is. Lastly,
it is baked sushi, not the typical sushi we see and eat at other competitors.

Key Distinctions

The Sushi Craze Company offers a unique and innovative baked sushi with a hint
of Filipino style flavors, a savory aftertaste, and overflowing tenderness in its texture.
Aside from that, it is a budget-friendly dish that you can enjoy with your family and
friends. Also, we offer a delivery service for the convenience of our customers. We
knew it was popular these days because of its innovative methods of making sushi, but
with our company's product, you will have a satisfying experience that you will never
forget.

II. Organization and Management

A. Company Name, Logo. and Address

Company Name and Logo

The figure above is our official logo of the company. The round shape of the

company’s logo represents the elegance of making baked sushi and such simplicity of a

visual representation of the sushi. It is both aesthetically pleasing and scrumptious that

leaves a good impression on the customer. The color of the sushi (orange, light green,

and red) in our logo illustrates the main ingredients of the product which are tuna,

avocado, and crab sticks correspondingly. Lastly, the red font displays our passion,

desire, and love during the creation of our company and our product.

Company Location
 We decided to locate the business at A. Santos St., Buting, Pasig City. The

location is strategic because the company’s main supplier and most of the target market

are near the said area. The majority of the proponents often live in the city, which helps

to minimize commuting costs and allows them to respond quickly to daily business

tasks.

B. Ownership
Proponents Capital Contribution Percentage
(Php)
Francisco, Rogelyn A. 5,000 12.5

Rafael, Jasper Ian M. 5,000 12.5

Santos, Franz Harry G. 5,000 12.5

Banday, Andrea S. 5,000 12.5

Caimo, Julie L. 5,000 12.5

Camarao, Alessandra Mae D. 5,000 12.5

Cruz, Karyll Ironie D.C 5,000 12.5

Lontoco, Shannen S. 5,000 12.5

Total 40,000 100

The table shows the capital contribution of each of the proponents. Each
proponent will contribute the amount of five thousand pesos (P 5,000). For a total of
forty thousand pesos (P40,000) used as capital for the business.
 C. Mission and Vision Statement
Mission
The Sushi Craze Company will provide both satisfying and delectable baked
sushi for customers at a practicable price at their convenience.
Vision
The Sushi Craze Company's vision is to be the leading restaurant of baked sushi
in Pasig City while being able to adhere to health protocols for the safety of the
customer.

D. Key Personnel
General Manager - Alessandra Mae Camarao
General Manager with a strong track record of increasing productivity through in-
depth cost analysis. Seeking a position in an industry that will encourage me to use my
skills, strengths, knowledge, and experience to help the company grow.

Marketing Manager - Franz Harry Santos

Marketing Manager with excellent skills and the ability to develop marketing
strategies in line with company objectives. Seeking to be a part of the company that
indulges professional growth which provides a challenging and rewarding career while
allowing me to further utilize my knowledge and skills.

Marketing Assistant - Julie Caimo

Marketing Assistant with a proven track record of completing projects within the
timetable and following client standards and guidelines. My goal is to eventually build a
career in Marketing with your esteemed company.

Production Supervisor – Karyll Ironie Cruz

Production Supervisor with excellent skills and the ability to motivate and work
independently or as a part of a team seeking a position with a well-established company
in which my skills and knowledge will be applied and be more developed.
 Operation Supervisor- Rogelyn Francisco
The Operation Supervisor is one who observed and analyzes the general
effectiveness of the department and ensures things are moving efficiently. The operation
Supervisor also in charge of the financial findings of the company.
E. Workforce and Support
Production Personnel - Shannen Lontoco
Production Personel - Andrea Banday
Production Personnel ensures that production requirements and standards are met
consistently. Make every effort to increase productivity and efficiency without
compromising quality. Complete packaging tasks such as box assembly, packing, and
taping. Operate machinery correctly and maintain it with care.
Operation Personnel - Jasper Rafael
Operation Personnel seeking a position that can provide a steady and growth and
learning opportunity to practice my profession and practical experience as Personal
Personnel.
F. Organizational Structure
Alessandra Camarao
General Manager

Karyll Cruz Rogelyn Francisco Franz Santos

Production Supervisor Operation Supervisor Marketing Supervisor

Jasper Rafael Julie Caimo

Shannen Lontoco Andrea Banday
Operation Personnel Marketing Assistant
Production Personnel Production Personnel

Organizational Structure of Sushi Craze Company

The parent above indicates the organizational shape of the agency. The agency
organizational shape consists of General Manager who has a standard obligation in
overseeing day by day commercial enterprise sports inside an agency. Under the
General Manager are the Production Supervisor, Marketing Supervisor, and the
Operation Supervisor. The Production Supervisor is chargeable for tracking and
organizing the strategies in the manufacturing of Sushi through supervising the
manufacturing personnel. Me, Mr. Santos, The Marketing Manager, and my Marketing
Assistant, Julie Caimo is accountably coordinating advertising campaigns with income
sports and growing advertising method for the agency consistent with the agency
objectives. Lastly, the Operation Supervisor is chargeable for looking at and analyzing
the standard efficacy of the branch through supervising the operational personnel.
G. Qualifications and Responsibility
Alessandra Camarao

General Manager

General Manager executive who has general responsibility for controlling both the
revenue and price elements of a company's earnings report referred to as profit and loss
responsibility.

Franz Santos

Marketing Manager

Marketing managers manage all marketing for the company and activities within the
marketing department. Developing the marketing strategies in line with company
objectives. Organizing marketing campaigns with sales activities. Planning and
implementing promotional campaigns.

Julie Caimo

Marketing Assistant

Marketing assistants support the work of marketing managers and executives on projects
directed at maximizing company profits and developing sales strategies or marketing
campaigns.
Rogelyn Francisco

Operation Supervisor

The Operation Supervisor is that the one who observes and analyzes general
effectiveness of the department and ensures thing is moving. They also report the
financial findings of the company.

Jasper Rafael
Operation Personnel
The operation personnel are that the one who serves as the operation supervisor in
recording and organizing the inventories.

Karyll Cruz
Production Supervisor
The Production Supervisor is the person directly accountable for overseeing and
regulating the equipment staff, and process on a production area. They will supervise
scheduling and routine production activity.

Shannen Lontoco
Production Personnel
The Production Personnel is responsible for the purchasing and production of the
company's product.

Andrea Banday
Production Personnel
The Production Personnel is responsible for the purchasing and production of the
company's product.
III. Product Plan

A. Purpose of the product

Baked sushi is one of the many popular foods that emerge in the middle of a
quarantine which eventually has been labeled as quarantine food. It is viral through
social media, and it appeared to many celebrities' posts or stories that spark the interest
of the citizens. The Sushi Craze Company offers accessibility to this aesthetically,
innovative, and unique style of sushi to the public by lowering the price of the product.
With that, customers will have the chance to taste our two flavors of Baked Sushi: Fresh
Baked Tuna Sushi and Avocado Baked Sushi. By consuming the Baked sushi, the
customers will have a satisfying experience with the high-quality tastes of the food and
the benefits that they will be getting to come from the healthy ingredients used in the
product. The satisfaction experienced by the consumers will also make the quarantine as
not as bad as before because it eradicates the negative feelings that build up in this long
time of imprisonment inside the house.

B. Product unique features

 Baked Sushi is not the traditional way of making sushi. It is baked instead of
being raw rolled in a nori sheet.
 Baked sushi is creamy flat and small square-shaped sushi. This product mainly
contains rice, mayonnaise, fresh tuna, avocado, crab, stick, and nori seaweed.
 You can put the Baked sushi on top of the Nori sheets. It gives you an option
to eat the product by hand.
 It has an aesthetic on it that will give an appealing appearance and impression
that it is expensive. It is shareable on social media.
 C. Materials Requirements and sources of supply

Direct Materials
Cost Quantity Quantity Box of Sushi Cost
Consumed per Baked per
Procedure Produced Box
Egg 210 30 pcs 3 pcs 150 1.4
Cucumber 125 15 pcs 1 pc 90 1.37
Fresh Tuna 390 300 g 50bg 250 1.56
Mayonnaise 175 470 ml 103.51 ml 100 1.75
White Sugar 15 1/4 kg 0.0625 kg 120 0.13
Salt 3 125 g 3g 150 0.02
White Vinegar 8 200 ml 23 ml 100 0.08
White and 90 250 g 35.5 g 100 0.9
Black Sesame
Seeds
Potato Chips 128 240 g 40 g 90 1.42
Nori Sheet 35 16 pack 1 pack 100 0.35
Rice 450 10 kg 1.5 kg 300 1.5
Furikake 176 120 g 15 g 90 1.96
Crab Stick 640 64 pcs 12 pcs 350 1.83
Wasabi 170 86 g 13 g 100 1.7
Avocado 900 15 pcs 1 pc 450 2
Total Direct 17.97
Materials
In - Direct Materials
Packaging 1400.00 250 pieces 1 piece 250 5.6
Total In - Direct 5.6
Materials
Direct Labor
Salary per No. of Quantity Produced Monthly Cost
Month Production per
Days Box
Production Personnel 5000 20 1,054 4.74
 Total Direct Labor 4.74

Overhead Amount Lifetime Cost Yearly Cost Cost per

Monthly Box
Refrigerator 7,000 7 year 1,000 83.33 0.08
Electrical 4,000 5 year 800 66.67 0.06
Oven
Cabinet 600 5 year 120 10 0.00
Bakers Table 400 5 year 80 6.67 0.00
Production 1100 1 year 1100 91.67 0.09
Supplies
Glass Pan 300 1 year 300 25 0.02
Measuring 70 1 year 70 5.83 0.01
Spoon
Measuring 60 1 year 60 5 0.01
Cup
Weighting 200 1 year 200 16.67 0.02
Scale
Grater 180 1 year 180 15 0.01
Knife 100 1 year 100 8.33 0.01
Strainer 48 1 year 48 4 0.01
Chopping 70 1 year 70 5.83 0.01
Board
Rent 2,500 1 month 30,000 2,500 2.37
Utilities 1,500 1 month 12,000 1,500 1.42
PhilHealth 151.25 1 month 1,815 151.25 0.14
SSS 1000 1 month 12,000 1000 0.95
Freight In 240 1 month 2,880 240 0.23
Total 5.44
Overhead
 Sources of Supply

Direct Materials Name of Suppliers Address

Fresh Tuna Pasig Mega Market Pasig Mega Market
Crab Stick (Fish section)
Avocado Pasig Mega Market Pasig Mega Market
Cucumber Eggs (Vegetable section)
Rice Pasig Mega Market Pasig Mega Market
(Rice section)
Mayonnaise
Furikake
Wasabi
Nori Sheets Free Choice Market Near Pasig Mega Market
Potato Chips
White and black sesame
seeds
Sugar
Salt Smart Grocery Beside Lianas Mall
Vinegar

D. Production Process

1.Log in

Every proponent needs to log in before the start of the production and should

wear proper and complete attire before entering the area of production.

2. Preparation of Equipment and Ingredients

Prepare and check all the equipment such as electric oven and utensils needed

for production. Also, prepare the ingredients for the Baked Sushi prepare the fresh
tuna, cucumber, nori sheet, rice, furikake, and other seasonings. For the Avocado

Baked Sushi, prepare crab sticks, fresh tuna, avocado, rice, furikake, and other

seasonings. In the case of insufficient ingredients, the proponents will contact the

supplier for additional orders of supplies. In case the ingredients and equipment are

not yet prepared, prepare the ingredients and equipment and equipment needed. In

case the ingredients are all ready, the proponents will proceed to mix wet and dry

ingredients.

3. Mix the wet ingredients as well as the dry ingredients in separate bowls

In a large mixing bowl, mix the dry and wet ingredients for baked sushi such

as fresh tuna, cucumber, nori sheet, rice, furikake, and other seasonings. While in

avocado baked sushi mixes the dry and wet ingredients such as crab sticks, fresh tuna,

avocado, rice, furikake, and other seasonings. Beat at low speed until the top is golden

brown. The activity is done at the same time for 10 minutes.

4. Set all the ingredients

After mixing the wet and dry ingredients in the large mixing bowl. Stir
and repeat until the dry and wet ingredients are combined. Make sure that the
sushi is golden brown.

5. Pre-heat the oven and Bake the sushi

After putting the toppings in the rice, put it in the oven for 10 minutes. If
the sushi is not yet cooked, bring it back to the oven until it is cooked. If the
sushi is already cooked, remove it and put it in the package then label it.

6. Final quality Control

The products that have been packed will be checked by the proponents. If
the packaging is not in good condition, the packaging will be changed. If the
packaging is in good condition, the product will be now stored.

E. Distribution Logistics

Procedure for Phone-in Order Process

1. Wait for customers call
The assigned proponent will wait for customers to call. In case there are
customers, the assigned proponent must accommodate and entertain the
customer. In case there are no customers, the personnel will wait again for
coming customers.

2. Accommodate the customers for their questions and inquiries

The assigned proponent will accommodate the customers for their
questions and inquiries about the product. In case the customer is not willing to
buy, the assigned proponents will wait again for another customer to call. In
case the said customer is willing to buy, proceed to the transaction and schedule
the order's pick-up.

3. Transaction and Scheduling Pick-up

The assigned proponent will schedule the pick-up time of the customer.
4. Payment of 50% via G Cash
The assigned proponent will tell the customer to pay 50% of the total
order via G Cash and the balance will be paid on the date of pick-up.

5. Record the order

The assigned proponent will note down the order.

Procedure for Delivery

1.Place the order
The operation personnel should know the order of the customer.
2. Preparation of Orders
The production personnel in charge should make the product that has
been ordered by the customer.

3. Product quality inspection

After making the product, the production ad operating personnel assigned
should check if the quality of the product is already adequate to be delivered to
the customer. If there are problems, the person should make another product to
be delivered.

4. Prepare the mandatory document for the shipping process

The operation personnel should prepare the document including the
official receipt and delivery receipt to be signed by the customer.

5. Ship the order

The product that has been ordered by the customers should be delivered
after the preparation of documents and ensuring that the product has good
quality.

6. Customer has received the orders

 The item ordered has been received by the customer.
F. Regulatory Compliance
Company Policies
To form internal control and to minimize cost, an organization's policies
are notable. The operations and general, production, and customer policies of
the business are based on the Book III and Book IV of the Philippine's Labor
Code, health policies of the Department of Health, and the Republic Act. No
7394. The Consumer Act of the Philippines.

Operations and General Policies

1. The working hours are eight (8) hours a day. The proponents must come on
time to do his/her prescribe task. (Art. 83-84, Book III Conditions of
Employment.
2. The proponents will have a one (1) hour meal break on working days. (Art.
85, Book III)
3. The target production and target sales are needed to be reached by the
proponents, also need to complete all his/her tasks for the day.
4. Each proponent shall have one (1) rest day. (Art. 91, Book III)
5. If a staff is absent, he/she need to face the punishment.
6. In emergencies/accidents during work hours, medical attention will be given.
(Art. 156, Book IV Health, Safety, and Social Welfare Benefits.

Production Policies
1. The production workers must follow strictly the required uniform. It should
always neat.
2. Production is must always keep clean.
3. Employees should always wear an apron, hairnet, gloves, and facemask.
4. The production personnel should always check all the products produced.
5. Employees should reach the target number of finished products and sales.
Customer Policies
Product Handling
Product handling may vary depending on transaction and order. The business
will not be liable for problems in handling in the following cases.
1. After the one (1) hour return policy. The customer is required to check the
product for mistakes before paying and is given within one (1) hour after the
transaction for product returns.
2. If a customer gives false information and it may cause delivery delay other
problems.

Mode of Payment
1. For the walk-in customer, they must pay in cash. The company is not
accepting credit cards or notes.
2. Payment first before the scheduling for the delivery of the orders. Additional
fees will be collected on the day of delivery outside Metro Manila.
3. The customer must receive an official receipt on every transaction as proof of
purchasing the product.

Sanctions of Sushi Craze Company

1.Oral/ Verbal Apology
By oral/ verbal apologies for the primary and second offense and slight
omission, the proponents build amendments.
2. Written Apology
For the second time, the proponent's square measure should write an
Associate in Nursing apology for violating the policies of the corporate.
3. Suspension
One week suspension is the penalization to the soul World Health
Organization did not observe the policies for the third time.
4. Termination
 The proponents are unbroken for the fourth time to commit a significant
offense and break the policies.
IV. Market Plan
A. Market Analysis
A market analysis is an in-depth evaluation of a market within a
particular industry. Market analysis is used for evaluating your current
market or look at new markets. Marketing analysis is the study of the
dynamics of your market with this analysis, such as volume and value,
potential client segments, purchasing patterns, competition, and other
important factors. A market analysis helps you identify a market's
attractiveness. It can determine how suitable your industry is. Market
analysis gives you a holistic or well-rounded picture of the markets in
which you want to operate.
The target market of our company for retail is the student from Buting
Senior Hugh School and if necessary, we can sell it in the household are
of barangay Buting. The wholesale bakeries, restaurants, carinderia, and
others who want to retail our Baked Sushi from different barangays of
Pasig City were targeted for the product.

Summary of Respondents of Retail

Students Sample Percentage

Size/Respondents
Grade 11 493 46.95 %

Grade 12 557 53.05 %

Total 1050 100 %

The table shows the summary for the retail actual population of
companies were selected as their respondents to have a small population
size. There are 1050 respondents in overall; 493 respondents from Grade
11 which have a percentage of 46.95 % while 557 respondents from
Grade 12 which 53.05 % of the total population.

B. Market and Sales Strategies

Marketing strategy lays out the target markets and value

proposition to be offered based on the analysis of the simplest market
opportunities. Internet marketing is employed by corporations that
incorporate various marketing in social media, blogs, emails, and
vlogs to landing pages. It requires a method on how and when a post
should be posting and the way you may encourage your people to
shop for your product.

Business-to-consumer business strategy is used by the company

where its goods are sold directly to its customer in the market. A
business-to-consumer market strategy is driven by consumers, which
suggests that the corporation or business should know their target
clients. These marketing tactics will assist the organization in
marketing the brand position in the public.

Facebook Page of Sushi Craze Company

The Facebook Page of Sushi Craze Company with the link

https://m.facebook.com/Sushi-Craze-Company-103960575202481/ The
page contains company information such as a personal Facebook profile,
address, business details, contact information, hours and website URL,
email address, terms and conditions, and the ability to send and receive
messages, pause updates, receive notifications, and like, comment, and
share other Facebook users. The page also includes product descriptions,
input from consumers, and payment options. The page's goal is to keep
customers up to date, process orders, and monitor transactions.
C. Pricing Policy
Price is an extremely important aspect of any business's success. As a
result, it has an impact on the company's competitive situation and market
share. It has an impact on the product and the business in the market, as
well as how changes occur. Price changes can have a significant impact
on product demand and sales.

The estimating strategy used by the proponents will be cost-plus

pricing. Cost-plus pricing is a pricing strategy that a company may use
regularly to maximize its profits. Proponents calculate the cost of
producing a product, which includes direct material costs, direct labor
costs, and overhead costs, and then add a percentage (profit) to the price
to determine the selling price. Proponents will consider using
competition-based estimating. The price of the product will be
determined by the company based on the pricing of the other company.

Summary of Product Costing

Direct Materials 17.97

In - Direct Materials 5.6

Direct Labor 4.74

Overhead 5.44

Total Product Cost 33.48

Selling Price (Regular) 70.00

Selling Price (Special) 80.00

 Mark – Up Regular: 36.52 Special: 46.52

Mark - Up Percentage Regular: 109.08 Special: 138.95

D. Sales Projection

A sales projection is the amount of money a business plans to make in

the future. It is a projection that is like a sales forecast. Both are useful in
determining a company's health and whether profits will increase or
decrease. Small businesses make revenue predictions based on a variety
of factors. Typically, the initiative begins in the sales department.
Calculating and using revenue forecasts has several advantages.

Projected Sales

Fresh Tuna Baked

Avocado Baked Sushi  
Sushi
Yea
r Sellin Retai Sellin Total
Quantit Quantit Retail Total
g l g Quantit
y y Sales Sales
Price Sales Price y
202 70 420,0 80 531,84 951,84
6,000 6,648 12,648
1 00 0 0
202 70 432,0 80 547,04 979,08
6,172 6,838 13,010
2 40 0 0
202 70 444,4 80 562,72 1,007,
6,349 7,034 13,383
3 30 0 150
202 70 457,1 80 578,80 1,035,
6,531 7,235 13,766
4 70 0 970
202 70 470,2 80 595,36 1,065,
6,718 7,442 14,160
5 60 0 620
The table shows the company’s projected sales from January 2021 to December
2025.