Business Plan3 3

AMA Computer Learning Center College of Manila
Senior High School Department

2355 Legarda corner Manrique St. Sampaloc, Manila
ENTREPRENEURSHIP
A Business Plan
Presented to
The Senior High School Department
_____________
In Partial Fulfillment of the Requirements

for the Entrepreneurship
_____________
EXECUTIVE SUMMARY
SECTION 1
INTRODUCTION
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America
and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in
bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing
can consist of a variety of meats, vegetables, or even fruits. Filipino empanadas usually contain
ground beef, pork or chicken, potatoes, chopped onions, and raisins (somewhat similar to the
Cuban picadillo), though in a somewhat sweet, wheat flour bread. There are two kinds available:
the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender,
while another filling is kutsay (garlic chives). Empanadas in the northern part of the Ilocos usually
have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage
(chorizo) or longaniza and egg yolk. This particular variant is fried and uses rice flour for a
crunchier shell. There have also been people who make empanada filled with mashed eggplant,
scrambled eggs, and cabbage, which they call poqui poqui. Dessert versions of empanada also
exist. Notable ones include empanaditas, which commonly has a filling of latik (coconut caramel),
honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard)
and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo
(sweetened coconut meat) filling.
Therefore, instead of making an ordinary empanada (turnover), the researchers decided to

create a new version that contains a meal as a filling and easy to consume considering its
accessibility and affordability. We sell this product to influence customers' taste buds and satisfy
their preference.
SECTION 2
PERSONAL DETAILS
THE PROPONENTS
BALLAIS, JULIUS B.
He was born on October 23, 2001 and lives at Tindalo St. Tondo,
Manila. His hobbies are reading, playing and watching animes and
documentary. And he is a Crew of Mcdonalds Masangkay 047.
ANDOY, RIZA
She was born on June 3, 2004 in Las Piñas Hospital. Her parents
are Marilou Andoy and Cesar Andoy. She is currently studying as a
Grade 12 student in ACLC College of Manila. In the future she will
be a successful lawyer or a dental doctor.
ESTONILO, LUISA MAE L.
She was born on April 1, 2004 and lives at Magsaysay St. Tondo
Manila. Her hobbies are watching tv and kpop. She also likes to
play games and sports.
MERCADO, JOHN ALLEN
Born on July 23, 2003. Lives at Molave St. Tondo Manila. Currently
studying as a Grade 12 HUMSS student of ACLC College of Manila.
His hobbies are dancing, eating and watching anime. And he is
politically aware.
BANUA, MARIA ANGELICA
She was born on December 22, 2001 and lives at General Trias
Cavite City. Her hobbies are playing with her pets, watching anime,
reading books about history and politics.
CAPINIG, FRANCINE C.
She was born on March 16, 2004 and lives at 223 P. Casal St. San
Miguel Manila. Her hobbies are singing and cooking.
CARREON, ANDREA CARMELA M.
She is currently studying in ACLC College of Manila under the

HUMSS strand. Born on October 24, 2003 in Metro, Manila. An
aspiring tourism student. She enjoys having a knowledge of
different languages and cultures.
DAYANDANTE, SHEENA
She was born on January 23, 2004, she lives at 945 Luzon. St.
Tondo, Manila. Her passions are to write and watch. Her dream is
to become a good lawyer or teacher.
NIEVES, MYQUELLE P.
Was born in Pasig City in 2004. He grew up in Manila City. He is

the son of Neren P. Nieves and Renato E. Nieves. He completed
his elementary school at General Maximino Elementary School and
high school at Cayetano Arellano High School and currently
studying at ACLC.
THE ADVISER
MS. NOR-AIN PANGANDAG CABUGATAN
She graduated with a degree of Bachelor of Science Business

Administration Major in Logistics Management at Technological
Institute of the Philippines - Manila in 2011. And a second degree of
Teaching Certificate at Philippine Normal University - Manila in
2020. Currently teaching Grade 11 and Grade 12 HUMSS strand
adviser at ACLC Manila campus since 2021.
SECTION 3
OVERVIEW OF THE BUSINESS
Comida Empanada is a Partnership Organization where we started as a group and decided to
start a unique kind of business. We sell this product to influence customers' taste buds and
satisfy their preferences when it comes to an easy-to-consume meal.
Our company gives the best quality of empanada and is affordable at the same time. We assure
that everyone can give a try to our product because the main goal of our business is to satisfy
the hunger of every Filipino. The Comida Empanada contains meal inside the flour-based dough
and can be done by deep-frying or baking.
Our target consumers are based on the environment and place that we have, which is students,
parents, and workers around the area. Comida Empanada is another kind of Empanada and we
can assure you that we can meet the expectations of our dearest customers.
NAME OF THE BUSINESS
The product is a go-to-meal, hence the researchers came up with the business name “Comida
Empanada” comida is a spanish word that means food or meal they include the word empanada
to emphasize the product. The illustration you see above is the company's logo, an animated
empanada can be seen here to inform the public that the product is exactly what the name
implies.
SECTION 4
BUSINESS PLAN PROPER
THE NEEDS
The information below shows the problem/need of the business plan based on the
gathered data.
1. On-the-go Meal
If you're in a hurry, Comida Empanada will be able to assist you by providing an
accessible meal for your convenience.
2. Budget-friendly
Our product is reasonably priced for people of all ages.
3. Proper Sanitation
Rest assured that all ingredients used in this product were clean and safe. We also
double-checked that all utensils and the kitchen or cooking area were clean. From the
preparation of the supplies to the packaging of our goods, proper uniform and dress were
also observed.
VISION, MISSION, VALUES, AND OBJECTIVES
The information below shows the mission, vision, values and objectives based on the prepared
product concept.
Vision:
“To expect and demand the best that the researchers can give to their customers,
communities and people by always keeping their product values on top of their mind.”
Through the researchers’ shop, they will ensure to meet the consumer’s expectations.
Mission:
“To give a fair- price, nutritional and delicious empanada meal and to ensure that each
costumer receive a prompt, good and friendly service.”
The researchers’ shop will provide a warm welcoming service and convenience to our
customers.
Values:
“The researchers say what they mean, and mean what they say.”
The researchers stick to their commitments, treat everyone equitably, and communicate
openly and honestly.
Objectives:
 “ The researchers want to increase their sales”
The researchers want to build a trustworthy business.
 “ The researchers want to expand their business operations”
The researchers would like to make their business grow and have a strong foundation in
the future and so to create enterprise out of it.
 “The researchers want to maintain the stability of their employees”
The researchers’ company will prioritize employee training to minimize errors and
maximize productivity.
MARKETING PLAN
The information below shows the marketing plan A, B, and C based on the product concept
and data gathered. It includes the features of the product or service, the target audience and
marketing strategies.
MARKETING PLAN A
Product
Our product is an on-the-go meal for all time. Due to its crunchy texture and flavory taste. It
can be consumed by any age group. So developing an effective strategy is a must in order to
increase sales. Comparing our product with other brands, "Comida Empanada" is affordable for
everyone. Considering that "Comida Empanada" is not a typical on-the-go meal in our country,
and we are assuring that our product "Comida Empanada" has its own uniqueness. In order to
promote our product we began with endorsing "Comida Empanada" with our friends, family and
acquaintances.
Sample Product
Target Market
Our target mainly consists of different people, from different places.
The product will be sold to:
Students and Young Adults - our product can be perfect for them as they live fast pace
lives. With all their classes and active social lives, there is little to ‘no time to think’ about
what to eat.
Parents - with all the endless to-do lists, a parent can definitely feel overwhelmed when
planning a meal for the family. Our on-the-go meal product will be ideal for them.
Passers-by - a passer-by could be of a different age group, and they could be persuaded
to buy our product based on what they think of it.
Competitors
Yumpanada
Yumpanada is a well-known empanada brand with hundreds of stall locations around the
Philippines. It's incredible that a small yumpanada slice costs only 12 pesos. Large ones are
around 30-40 pesos. Some of the tastes include chicken, beef adobo, ham and cheese, and hot
tuna empanadas etc.
Fariñas Ilocos Empanada

Fariñas Ilocos Empanada is a known provider of delicious food from Ilocos, ranging from their
specialty Empanadas to other delicacies such as Longganisa, Okoy, and Wine. Made from the
finest, freshest ingredients, you’ll surely get a taste of yummy and authentic Ilocos food.
MARKETING PLAN B
Comparison Chart of Competitors
COMPARE
Market Share % Average Good Good

Quality Excellent Excellent Good
Location Good Good Good
Size of Facility Small Medium Small
Prices Good Good Average
Reputation Excellent Excellent Good
Market Share %
The researchers visited each competitor's store. Fariñas Ilocos Empanada and Yumpanada
employees claimed that their market share is good and average, respectively.
Quality
The researchers wanted to know how they will assess the quality of their own product based on
customer feedback. Excellent remark from both companies’ staff was their rate.
Location & Size of Facility

According to the researchers’ observation, while the location of their stores were marked good,
they noticed that the size of the facility of Fariñas Ilocos Empanada is medium and small for
Yumpanada.
Prices
They also have reasonable costs that are affordable to anyone.
Reputation
Both companies have good reputation that’s why they extended their business and opened a lot
of branches nationwide. These companies have been in the market for a long time and the
support given by the customers to their name and products makes them a successful and
respected businesses.
Pricing
The price that ranges 35-40 is enough and affordable to everyone to have an on the go meal.
Based on the Pricing of the raw materials this price is compatible and equal to the needs of the
product and also to the budget of the consumers. The researchers also include benefit of
knowing the price of the competitors. In this kind of situation, comparison of price can be seen
and having a lower or higher price can be explainable because of the high quality product and
much more delicious than the normal empanada.
Advertising
Our store will use the following tools for an advertisement:
The researchers will use a Smart Phone. To boost productivity, and have a better
communication to our costumer via calls and texts.
The researchers will use Flyers. To bring in new costumers to a business or to announce a
new sale or promotion.
The researchers will use Posters and Signs. To spread information about our product.
Sample Flyer
The researchers will use free publicity. This is for other customers outside the school to
know the updates to our product.
The researchers will use public relations. This is to easily present the product to friends,
families, etc.
The researchers will use sales promotions. This is to capture the pockets of our valued
customers.
MARKETING PLAN C
Public Relations
To be able to get the attention of the potential costumers, we can use the following;
Social Media. In social media, we have the opportunity to make our product known, which will
lead us to attract new customers and build their loyalty.
Street Vending. Since our product is an on-the-go meal we can offer it to specific costumers
when street vending.
For our product to reach the hand of our costumers we will use the ff:
The researchers will use Free Delivery Offers. They can get the mentioned offer if they
purchase a large amount of orders.
The researchers will use Try before you Buy offers. Because our product is somewhat
unique to some customers, we will provide them with a free sample to ensure that our product
is worth their money.
The researchers will participate in Food Bazaars. A bazaar is helpful to our product
because it allows us to introduce our product to the market as well as interact with potential
customers
Food Bazaar example:
OPERATIONAL PLAN / PRODUCTION TECHNICAL PLAN

TRANSFORMATION
PROCESS
Cook the rice.
Empanada Dough
INPUT Roll the dough mixture
with a rolling pin until OUTPUT
thin, sprinkling with flour FINISHED PRODUCT:
to prevent from sticking.
Sipo Egg
Melt the butter in a
Rice Flour cooking pan.
Add the cooking oil.
Rice
Once the mixture
Chicken becomes hot, saute the
chicken for a minute per
Quail Eggs side.
Mixed Remove the chicken and
set aside.
Veggies Meanwhile, saute the
Ham onion and garlic.
COMIDA
Put-in the carrot and
Evaporated green peas. Add the EMPANADA
Milk ham. Cook for 3 minutes.
All Purpose Pour-in the water. Let it
boil. Cook for 1 minute.
Cream Add the quail eggs and
Oil chicken. Stir.
Pour-in the cream table.
Pepper Stir once more until the
Garlic ingredients are well
distributed.
Onion Add water, salt and
pepper.
Food Color
Transfer to a serving
Water bowl.
Put the rice and dish
inside the dough and
deep fry it.
The Production Paradigm

The first column contains the list of raw materials that have been used in making the product
"Comida Empanada". We have the rice flour for the base of the dough next is the rice, chicken,
quail eggs, mixed veggies, ham, evaporated milk, All-purpose cream, oil, pepper, garlic, onion,
and water for the feeling inside the flour-based dough. The process of making the dough and
feeling inside the Comida Empanada is not complicated and actually easier than expected.
Starting by making the flour-based dough of the Comida Empanada, Get a big mixing bowl
and put the dry ingredients first which are the rice flour, salt, and pepper, next is the water and
the food coloring. Mix it all together until the dough is soft and smooth enough. Set aside the
flour-based dough and wrap it, rest for 10 -15 mins. Next is to prepare the other ingredients of
the filling inside the Comida Empanada, First is to cook the rice and set it aside for cooling down
the rice. Next put the chicken to boil with salt and pepper on it. When the Chicken is soft and
ready to serve rest it aside until it gets cool. Next put the Quail eggs to boil for 5-10 mins. When
the chicken is cool enough, chop the chicken into thin slices and remove the bones. Next is to
prepare the Quail eggs, remove the shell of the eggs, and set them aside. Lastly, Chop the
onion and garlic, and saute them in the oil. and put the mixed veggies , next is the pour the
chicken slices and ham. The next step is to pour the all-purpose cream and evaporated milk as
the sauce of the dish. Next is add salt and pepper to taste and water if needed. Lastly, add the
eggs and bring them to a boil. By the last step Mixed the Rice and Dish into a big mixing bowl
and set it aside. Next, grab the flour-based dough and cut it into 10 and roll it until it gets a soft
and perfect circle. Next is to put the mixed filling inside the dough, which is the rice and dish.
Balance the sauce inside and repeat the steps until all the dough has the right amount of fillings
inside. Lastly deep fry the Dough and wait until it turns golden brown and set it aside.
In the final preparation of the Comida Empanada, it is optional to add a sauce beside it or on
the top of it, it depends on the consumer. And these are the steps and procedures of how to
make the Comida Empanada.
ORAGANIZATIONAL OR MANAGEMENT PLAN

In this part, you will know our own organizational or management chart based on our
chosen business.
Organizational Chart
Andrea Carreon
PRESIDENT
Francine Capinig
MANAGER
Allen Mercado Luisa Estonilo

Julius Ballais
MARKETING OFFICER SECRETARY FINANCIAL OFFICER
Maria Angelica Banua Riza Andoy Myquelle Nieves

Sheena Dayandante
COOK STAFF STAFF
COOK
Contribution in the Business
POSITIONS DUTIES AND RESPONSIBILITIES
Sets policies and strategic direction for the company. It's her responsibility to
PRESIDENT ensure the company follows its mission, policies and procedures that are in
place, and is profitable.
Monitor and supervise employees. Responsible for decision-making.

MANAGER
Responsible for listing of all the ingredients and equipment needed in the
SECRETARY production.
Responsible for the financial health of the company.

FINANCIAL OFFICER
Responsible for all marketing strategies and activities within the business.
MARKETING OFFICER
The staffs help and specialized advice and expertise to colleagues in line
STAFF positions.
The cook will prepare meals and follow establishment recipes. Duties include
COOK preparing ingredients, and following food health and safety procedures.
SECTION 5
SUSTAINABILITY
This part shows the financial plan, projected cost revenue, projected revenue, projected
income statement, and cash flow.
FINANCIAL PLAN
Capitalization
The initial capital of Comida Empanada per month is P25,000. There will be 8 members and
each members shall share P3,125.
Daily Expenses
The table below shows our projected expenses per day during the initial year of our operation
based on our product concept.
Table 1 START-UP EXPENSES
VARIABLE COST (DAY)
Raw Materials Quantity Price
Rice Flour 1,500g 120
Rice 1kg 58
Chicken 1/2kg 135
Quail Eggs 24pcs 60
Mixed Veggies 200g 34

Ham 6pcs 50
Evaporated Milk 250ml 20
All Purpose Cream 250ml 58
Oil 1L 95
Pepper 1 pack 100
Garlic 1 bulb 5
Onion 3 pcs 10
Food Color 1 sachet 5
Paper Bag 40pcs 40
Electricity - -
Water - -
Transportation 2 persons 40
Gas - -
Miscellaneous - -
Total: 830
Monthly Expenses
The table below shows our projected expenses per month during the initial year of our
operation based on our product concept.
FIXED COST (MONTH) MARCH APRIL
SALARIES - -
RENTAL - 1500
VARIABLE COST (MONTH)
Raw Materials Quantity Price
Rice Flour 37,500g 3,000
Rice 25kg 1,450
Chicken 12 1/2kg 3,375
Quail Eggs 600pcs 1,500
Mixed Veggies 5,000g 850
Ham 150pcs 1,250
Evaporated Milk 6,250ml 500

All Purpose Cream 6,250ml 1,450
Oil 25L 2,375
Pepper 1pack 100
Garlic 25 bulbs 125
Onion 75 pcs 250
Food Color 25 sachet 125
Paper Bag 1,000 pcs 1,000
Electricity - 1,000
Water - 475
Transportation 2 persons 650
Gas 2 tanks 2,000
Total: P22,975.00
Table 1: Shows the projected expenses per day and per month during the initial year of
operation.
Table 2 PROJECTED REVENUE
PROJECTED DAILY PROJECTED MONTHLY YEARLY

VOLUME REVENUE VOLUME REVENUE PROJECTED
PRODUCT COSTING REVENUE
(DR x 25)
(C x PVD)
DAILY MONTHLY (MR X 12)
C- 38.29 C- 918.96 C- 22,974.00 C- 275,688.00
Comida 24 600
M- 6.71
Empanada
SP- 45.00 SP- 27,000.00 SP- 324,000.00

SP- 1,080.00
Legend: Cost – C Mark Up – M Selling Price – SP
Table 2 & 3 showed the projected cost and revenue by month. Based on the table Total
Revenue is P 7,776,000.00 the combined fixed and variable cost. It indicates that Comida
Empanada has the great potential of generating profit.
Table 3 PROJECTED COST REVENUE
March April May June July August
Revenue 27,000.00
Cost 22,974.00
Projected 4,026
Net Profit
September October November December January February

Revenue
Cost
Projected
Net Profit
Computation of the projected income statement for the year ended and cash
flow for the first quarter of the year based on our product concept.
PROJECTED INCOME STATEMENT
FOR THE YEARS ENDED
2022 2023
REVENUE 324,000.00 333,720.00
COST/EXPENSES 275,688.00 283,959.00
PROJECTED NET 48,312.00 49,761.00

INCOME
Projected income for the year is expected to rise by at least 3%.
CASH FLOW 1st QUARTER OF 2022

MARCH APRIL MAY
Cash Balance Beginning 25,000.00 4,025.00 1,205.00
Cash Inflows
27,000.00 22,534.00 23,450.00
Net Income
Cash Outflow
Fixed Cost 1,500.00 1,500.00 1,500.00
Variable Cost 21,475.00 19,829.00 19,281.00
Cash Balance Ending 4,025.00 1,205.00 2,669.00
SOCIAL IMPACT
The societal impact of our business chosen firm is demonstrated in this section by answering
the following question:
1. What is the desired outcome of your business as stated in your vision

statements?
According to the vision statement of the company “To expect and demand the best that
the researchers can give to their customers, communities and people by always keeping
their product values on top of their mind.” The researchers expect to have a minimum
number of customers everyday by giving the good quality and affordable product that they
can purchase in the market.
2. What are the business activities and its corresponding social impact? Write it in
the appropriate column.
BUSINESS ACTIVITY SOCIAL IMPACT
Work Experience for Students Students can have early work experience
especially for those who needed a part-time
job.
Provides Convenience The product will provide an accessible meal

that will be convenient for the consumers.
?What are your business programs directly benefiting the following stakeholders .3
A. Employees
For student employees they can gain one of the most important aspects in working which is
experience and also extra income. They can also be able to demonstrate transferable skills like
communication, teamwork, and leadership.
B. Consumers
Our customers can benefit a lot from our company, because our product is suitable for all ages
like students, parents and also for families. They can choose what they want to eat in just a
minute because of the on-the-go meal that we can offer to them. Our product is also affordable
and perfect for them because of the minimum price range of our Comida Empanada.
C. Community
Our business can give them the opportunities to work in our company in different positions. We
can also help them by buying their products for the raw materials that we need for our everyday
use in making the Comida Empanada.
Presentation of Data
Figure 1 presents the age of the respondents, 16 to 21 is the range of their age. Most of the
respondents were age 18.
Figure 2 represents that 48.4 respondents choose Sipo eggs as their preferred filling in the
Empanada Meal and the other choices got 25.8% which is the chicken biryani and Stir fry
squash tuna.
Figure 3 shows the percentage of how relevant is the ready meal to the daily life of the
respondents . 32.3% respondents said Sometimes , 22.6% respondents said Often , 19.4%
respondents said Almost always and lastly 12.9% respondents choose Very Frequently and
Rarely .
Figure 4 shows the data on how many times they purchase the on-the-go meal. 35.5% of respondents said
Sometimes, 22.6% of respondents said Rarely, both 16.1% of respondents said Often and Almost always, 6.5
respondents said Very Frequently, 3.2 respondents said Never
Figure 5 shows the data of the preferred price range of the respondents. 66.7% respondents choose 40-45 , 23.3%
respondents choose 45-50 and lastly 10% 50-55.
Competitors

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AMA Computer Learning Center College of Manila

Senior High School Department

In Partial Fulfillment of the Requirements

Therefore, instead of making an ordinary empanada (turnover), the researchers decided to

ESTONILO, LUISA MAE L.

MERCADO, JOHN ALLEN

BANUA, MARIA ANGELICA

CARREON, ANDREA CARMELA M.

She is currently studying in ACLC College of Manila under the

Was born in Pasig City in 2004. He grew up in Manila City. He is

She graduated with a degree of Bachelor of Science Business

NAME OF THE BUSINESS

VISION, MISSION, VALUES, AND OBJECTIVES

 “ The researchers want to increase their sales”

The researchers want to build a trustworthy business.

 “ The researchers want to expand their business operations”

 “The researchers want to maintain the stability of their employees”

The product will be sold to:

Fariñas Ilocos Empanada

Market Share % Average Good Good

Location & Size of Facility

OPERATIONAL PLAN / PRODUCTION TECHNICAL PLAN

The Production Paradigm

ORAGANIZATIONAL OR MANAGEMENT PLAN

Allen Mercado Luisa Estonilo

Maria Angelica Banua Riza Andoy Myquelle Nieves

Contribution in the Business

POSITIONS DUTIES AND RESPONSIBILITIES

Monitor and supervise employees. Responsible for decision-making.

Responsible for the financial health of the company.

based on our product concept.

Table 1 START-UP EXPENSES

VARIABLE COST (DAY)

Raw Materials Quantity Price

Rice Flour 1,500g 120

Chicken 1/2kg 135

Quail Eggs 24pcs 60

Mixed Veggies 200g 34

Evaporated Milk 250ml 20

All Purpose Cream 250ml 58

Pepper 1 pack 100

Food Color 1 sachet 5

Paper Bag 40pcs 40

operation based on our product concept.

FIXED COST (MONTH) MARCH APRIL

VARIABLE COST (MONTH)

Raw Materials Quantity Price

Rice Flour 37,500g 3,000

Rice 25kg 1,450

Chicken 12 1/2kg 3,375

Quail Eggs 600pcs 1,500

Mixed Veggies 5,000g 850

Ham 150pcs 1,250

Evaporated Milk 6,250ml 500

All Purpose Cream 6,250ml 1,450

Oil 25L 2,375

Pepper 1pack 100

Garlic 25 bulbs 125