Business Plan

Garach De Sisig
(Cleanliness is next to Godliness)

Group 4
Submitted By: Glenn Jayke Famoso
Jomil Juanich
Carla Monica Miguilas
Aloha Rufo
Renilyn Sarmiento
Ana Rheza Wenceslao
Submitted To: Ms. Jane Hijada
Contents
I.Executive Summary...........................................................................................................3
ll. Business Background......................................................................................................4
A. Name of the Enterprise.............................................................................................4
B. Brief Description of the Entrepreneur........................................................................4
C. Project Contribution to the Economy.........................................................................4
lll. Product............................................................................................................................. 5
A. Description of the Product........................................................................................5
B. Comparison to its Competitors................................................................................5
C. Competitor.................................................................................................................5
D. Target Market.............................................................................................................5
IV. Marketing Plan................................................................................................................6
A. Demand Analysis.......................................................................................................6
B. Supply Analysis.........................................................................................................6
C. Future Supply Analysis.............................................................................................6
D. Marketing Program....................................................................................................7
 Selling and Pricing Strategy..................................................................................7
 Marketing strategy.................................................................................................7
 Costing of Raw Materials in 1st week....................................................................8
E. Selling price............................................................................................................... 9
V. Management................................................................................................................... 10
A. business Name........................................................................................................... 10
B. Form of Ownership....................................................................................................10
C. Organization Chart..................................................................................................10
D. Job Description........................................................................................................11
E. Job Qualification......................................................................................................12
F. Gantt Chart of the Pre-Opening Activities.............................................................13
VI. Operation and Development Plan................................................................................14
VII. Critical Risk.................................................................................................................. 14
VIII. Offering........................................................................................................................ 14
IX. Exit Strategy.................................................................................................................. 14
X. Financial Plan................................................................................................................. 15
XI.FINANCIAL STATEMENT...............................................................................................16
I. Executive Summary

The Garach De Sisig will be superior specialty enterprise, located in the

Mendez Town Square Kingking Pantukan Davao De Oro serving Sisig varieties for
lunch and dinner.
This new restaurant will give the place the opportunity to offer and welcome
people alternative in casual dining.
The Garach De Sisig is a 12-seater specialty enterprise. It will feature a cozy and
relaxing atmosphere, comfortable furnishings and décor with soothing warm tones.
The enterprise will operate seven
days a week, from 9 am to 10 pm. The service will be relaxed,
very friendly and
correct.
The company is a joint venture partnership between Glenn Jayke
Famoso, Jomil Juanich, Carla Monica Migullas, Aloha Rufo, Renilyn Sarmiento,
and Ana Rheza Wencesla. Each of will contribute Php 5,000.00 in total of Php
30,000.00 Since it’s an equal capital contribution, the profit will also be divided
equally to the proponents. One of the primary goals of this new restaurant is to
provide value to the customers.
Menu pricing will be set based on the objective to have a meal below Php 100.00 for
the students.
ll. Business Background

A. Name of the Enterprise

The entrepreneur came up the name " Garach De Sisig" the Garach
came from the combination of the entrepreneur's name and De Sisig from
the word "sisig". Everyone who will heard this name will get interested.
This business is only Located in Mendez Town Square at Townsite
Kingking Pantukan

B. Brief Description of the Entrepreneur

Glenn Jayke Famoso, Jomil Juanich, Carla Monica Migullas, Aloha
Rufo, Renilyn Sarmiento and Ana Rheza Wenceslao are the students of
BSBA major in Financial Management. They are close friends and one time
they plan to establish a business which is " Cucina De Garach".

C. Project Contribution to the Economy

The main contribution of " Garach De Sisig" is providing people a
delicious Sisig meal whenever they feel hungry. It will contribute also in the
Government by giving tax payments to help the economy.
lll. Product

A. Description of the Product

Sisig De Garach(Delicieus Sisig) offers a very great and affordable
meal. This delicieus Sisig is made of pork and chicken. It has a good quality
that can satisfy the craving of the consumers. Sisig De Garach (Delicieus
Sisig) serves its entire consumers who will come and eat the delicieus sisig.

B. Comparison to its Competitors

Competitors are those businesses who sell the same product in the market of
pantukan. In order to surpass those competitors, Sisig De Garach (Delicious sisig)
will make strategies and create a high quality of their product.

C. Competitor
The various competitors of, Sisig De Garach(Delicious meal sisig) within
the place, our people of the pantukan who sell this product which is Delicious meal
sisig which is located at Mendes Town square@ Town site, Kingking, Pantukan.

D. Target Market
This business particularly targets individuals especially those who are 18
years old and above for these age groups are composed of people who are fond of
this Delicious meal sisig and they also have buying capacity.
IV. Marketing Plan

A. Demand Analysis
Table 1
QUANTITY DEMAND ANALYSIS FOR TWO MONTHS
MONTH KINGKING SURE QUANTITY
PANTUKAN BUYERS DEMAND
POPULATION AVERAGE
PER MONTH
JANUARY 29,317 900 1,800
FEBRUARY 29,317 900 1,800

B. Supply Analysis
Table 2
QUANTITY SUPPLIED FOR TWO MONTHS
MONTH KINGKING SURE QUANTITY
PANTUKAN BUYERS SUPPLIED
POPULATION AVERAGE
PER MONTH
JANUARY 29,317 900 1,800
FEBRUARY 29,317 900 1,800

C. Future Supply Analysis

TABLE 3
QUANTITYT DEMAND FOR FUTURE 10 MONTHS
YEAR KINGKING SURE BUYERS QUANTITY
 PANTUKAN DEMAND
POPULATION AVERAGE
FOR
10 MONTHS
2023 29,317 900 9,000

QUANTITY OF SUPPLIED FOR FUTURE 10 MONTHS

YEAR KINGKING SURE QUANTITY
PANTUKAN BUYERS SUPPLIED
POPULATION AVERAGE
FOR 10
MONTHS
2023 29,317 900 9,000

D. Marketing Program

 Selling and Pricing Strategy

SISIG DE GARACH COMPANY provides a food that will tickle the
taste of the customers and that they will keep on asking for more, and the whole
dining experience in a very crazy environment. With the sisig undeniably delicious,
customers will be satisfied and also the price is fair enough for the proprietors,
customers and competitors to enable the proposed a fair market share. Pricing will
be based on major components such as raw materials, labor cost and overhead
expenses.

 Marketing strategy
The SISIG DE GARACH will be promoted to prospective customers by using
sign boards and advertisement to make the customers aware of the existing of
délicieux sisig. The business provides a strategy to catch the customers attention
by convincing them to buy a delicious and affordable sisig.

 Costing of Raw Materials in 1st week

Cosmyrollas Delicious Company (Gracias Chicharon)

Table 4
Quantity Unit Description Unit Cost Total Cost
5 Kilo Pig Face Php 180.00 Php 900.00
2 Kilo White Onion 100.00 200.00
1/2 Kilo Garlic 200.00 100.00
2 Kilo Cooking Oil 80.00 160.00
2 kilo Mayonaise 130.00 260.00
2 Tray Egg 200.00 400.00
1/2 kilo Black pepper 200.00 100.00
2 kilo Lemon 40.00 80.00
1/2 kilo Ginisa Mix 200.00 100.00
6 kilo Rice 40.00 200.00
TOTAL Php
2,500.00

Costing of Raw Materials in 2nd week

Quantity Unit Description Unit Cost Total Cost

5 kilo Pig Face Php 180.00 Php 800.00
2 kilo White Onion 100.00 180.00
1/2 Kilo Garlic 200.00 100.00
2 kilo Cooking Oil 80.00 140.00
2 kilo Mayonaise 130.00 260.0
0
2 tray Egg 200.00 400.0
0
1/2 kilo Black pepper 200.00 100.0
 0
2 kilo Lemon 40.0 80.0
0 0
1/2 kilo Ginisa Mix 200.0 100.0
0 0
2 kilo Rice 40.0 200.0
0 0

TOTAL Php
2360.00

E. Selling price
SP=? C=? M= 50 percent

C= Cost of Raw Materials+ Expense

No. of product produced in a day

= 2,360+500

60

= 47.66 or 47.67

SP= C/M

=2.66/.50

SP=95

SP= Php 95.00

V. Management

A. business Name
The business name shall be registered as Sisig De Garach (Delicieux
Sisig) and it is located in Mendez Town Square Kingking Pantukan Davao De
Oro. The contact person of the said business is Renilyn S. Sarmiento. The
consumers can contact her Mobile number 09069650332 (Tm) and via
Facebook "Delicieux Sisig"

B. Form of Ownership
The Partnership is the form of ownership. The business name
Cosmyrollas Company (Garach De Sisig) shall be registered at the Security
Exchange and Commission (SEC).

C. Organization Chart

Manager

Server Cashier Cooker

Server 1 Cooker 1

Server 2 Cooker 2
D. Job Description

Manager

• Must have a material, leadership, social skill

• Must have an effected thinking that can be improve the business

• Establishes strategic goals by gathering pertinent business, financial,

services, operations information and evaluating outcomes.

Cook

• Must have a schedule to cook

• Inspects food preparation and serving areas to ensure observance of

safe, sanitary food handling practices.

• Must know the ingredients of the product

Cashier

• Must have the ability to computes and records total of transactions

•Receive payment by cash

•must have integrity of their work

Server

•Must have customer service skills

•Active listening skills

•Must have a good memory

E. Job Qualification
Manager

• Responsible for the entire Business

• Monitor quality of goods and service

• Planning and evaluating department activities

• Organized and provide employee enough guidance care, love,

leadership moral and physical support

Cook

•Resposible for the products needed

•Control and measure the scope of ingredients

•Inspect the sanitation, cleanliness of the entire kitchen

Cashier

•Accepting payments

• Answering the question of the customers

•Giving appropriate change

Server
•Takes orders

•Answers question about the menu and food

•Communicates orders with the kitchen staff

 •Help with customers service and cleaning

F. Gantt Chart of the Pre-Opening Activities

Table 5

Critical Activities Tim Table of Completion of Job ( in months)

J F M A m J J Au Se Oc N De
a eb ar pr ay u u g pt t O c
n n l V

Prepared business plan

Develop project proposal ✅ ✅ ✅ ✅ ✅ ✅

Approve project proposal ✅ ✅ ✅ ✅ ✅ ✅

Construction of the ✅ ✅ ✅ ✅ ✅ ✅
establishment

Purchase equipment ✅ ✅ ✅ ✅ ✅ ✅
needed

Specify detail ✅ ✅ ✅ ✅ ✅ ✅
requirements

Permits and Licenses ✅ ✅ ✅ ✅ ✅ ✅

purchase operating and ✅ ✅ ✅ ✅ ✅ ✅

office supplies

Open books of accounts ✅ ✅ ✅ ✅ ✅ ✅

Implementation ✅ ✅ ✅ ✅ ✅ ✅

Full marketing Operation ✅ ✅ ✅ ✅ ✅ ✅

VI. Operation and Development Plan
The entrepreneurs are assigned in different task in order to perform the given
task. The personnel who will perform the given task should be make the process fast
and able to perform the task better.

In able to unique the product to others, the entrepreneurs do research that

product will improve and never known. In that way the business will catch the
attention of the customers.

VII. Critical Risk

In pursuing this business, there are possible risks that will make hindrance to
the business. Since we have Gantt chart to follow, it is also the hindrance because
of lack of time to prepared the product.

The other businesses is also the hindrance of the business because the
consumer are already buying their produc, but the entrepreneurs are already
prepared if this inevitable event will happen. They are finding a way to an innovative
strategy

VIII. Offering
The entrepreneurs are looking forward for a great profit for good sales and
less expenses in production. It is calculated that the needed capital is approximately
Php 25,000 – 30,000
IX. Exit Strategy
The business prepared for instance that the business will be unsuccessful.
They will make a strategy that the strategy will use to their confidence in talking to
market the product and also if the proposed plan is not successful the owners will
implement necessary measures to exit the business endeavor with minimal damage
to the owners.

X. Financial Plan
The expected events of the production will be fulfilled by the entrepreneur’s
contribution. The following are the raw materials for the production.

Raw Materials in 1st week

Pig face Php 900

White Onion 200
Garlic 100
Cooking Oil 160
Mayonnaise 260
Egg 400
Black pepper 100
Lemon 80
Ginisa Mix 100
Rice 200

TOTAL Php 2,500

Raw Materials in 2nd week

Pig face Php 800

White Onion 180
Garlic 100
Cooking Oil 140
Mayonnaise 260
Egg 400
Black pepper 100
Lemon 80
Ginisa Mix 100
Rice 200
TOTAL Php 2,360

XI.FINANCIAL STATEMENT
SISIG DE GARACH COMPANY

Actual Financial Statement of Profit or Loss

FOR THE 1ST WEEK OF FEBRUARY
Daily Day 1 Day 4

Merchandise Php 0.00 Php 0.00

Inventory,
Beginning
Add:
Purchase Php2500.00 Php2500.0
Freight-in 0.00 0
TOTAL Php 2500.00 0.00 Php 2500.00
Less:
 Purchase Php 0.00 Php 0.00
Return and
allowance 0.00 0.00
Purchase
Discount
Total Goods Php Php 2500.00
Available for 2500.00
Sale
Less:
Merchandise 0.00 0.00
Inventory,
Ending
Cost of Php 2500.00 Php 2500.00
Goods Sold
In 1st week the entrepreneurs cost of goods sold is Php 10,000.00 from day 1
to day 4.

Actual Day 1 Day 4

Sales Php 5,700.00 Php

5,700.00
Less: Sales Php 0.00 Php 0.00
Return and
allowance
Sales 0.00 0.00
Discount
Net Sales Php 5,700.00 Php
5,700.00
Less: Cost of 2500.00 2500.00
Goods Sold
Gross Profit Php 3,200.00 Php
3,200.00
Less:
 Expense 16.00 16.0
Transportatio 0
n In
Net Income Php3,184.00 Php3,184.00

In 1st week, the entrepreneur’s net income is Php 12,736.00 from day 1 to
day 4. The entrepreneur’s Net Profit Margin is 56% from day 1 to day 4.

NPM= 3,184×100

5,700

= 56%

SISIG DE GARACH COMPANY

Actual Financial Statement of Profit or Loss

FOR THE 2ND WEEK OF FEBRUARY
Daily Day 1 Day 4

Merchandise Php 0.00 Php 0.00

Inventory,
Beginning
Add:
Purchase Php2,360.00 Php2,360.
Freight-in 0.00 00
TOTAL Php2,360.00 0.00 Php2,360.00
Less:
Purchase Php 0.00 Php 0.00
Return and
allowance 0.00 0.00
Purchase
Discount
 Total Goods Php2,360.00 Php2,360.00
Available for
Sale
Less:
Merchandise 0.00 0.00
Inventory,
Ending
Cost of Php2,360.00 Php2,360.00
Goods Sold

Actual Day 1 Day 4

Sales Php 5,700.00 Php 5,700.00

Less: Sales Php Php 0.00
Return and 0.00
allowance
Sales 0.00 0.00
Discount
Net Sales Php 5,700.00 Php 5,700.00
Less: Cost of 2,360.00 2,360.00
Goods Sold
Gross Profit Php 3,340.00 Php 3,340.00
Less:
Expense 16.00 16.00
Transportatio
n In
Net Income Php3,324.00 Php3,324.00

In 2nd week the entrepreneurs cost of goods sold is Php 9,940.00 from day 1
to day 4.
 In 2nd week, the entrepreneur’s net income is Php 13,296.00 from day 1 to
day 4. The entrepreneur’s Net Profit Margin is 58% and the profitability ratio is 1.02%
from day 1 to day 4.

NPM= 3,324×100

5,700

= 58.32%

PR= 58.32×100

5700

= 1.02%