BUSINESS PLAN

I. INTRODUCTION
The company will be called Brunch in a Box. We sell it by pre order on the students of
Mount Carmel School SHS Department. The goal of this plan is to outline Brunch in a Box
goals, build a stronger understanding of the Brunch in a Box brand and create excitement to
our customers. The first objective for our business is to create delicious and affordable meal
for students. The second objective is to create a starting audience of 200 customers across
the Mount Carmel. We will update these customers with new product/ food releases while
gaining valuable insights as to their wants and needs and suggestions. We plan on
attracting and engaging with potential customers through the social media. The student
meal is currently on the rise, as major foods of students in school on lunch, so that this given
time of our business we will produce Brunch in a Box. We combines the talent of our
groupings in cooking because one of our groupmate own a restaurant. An entrepreneur is
an individual who creates a new business, bearing most of the risks and enjoying most of
the rewards. The process of setting up a business is known as entrepreneurship. The
entrepreneur is commonly seen as an innovator, a source of new ideas, goods, services,
and business/or procedures. The business strategy will be mark-oriented strategies such as
product proliferation, product modification to meet the market demand. The business intends
to penetrate the goal of our business within next Month. The purpose of this business
proposal is to describe the business type, its aims and objectives, the main activities,
location, unique selling point, the reasons for creating this company, as well as rationale for
the business, target market, customers.
II. PROJECT SUMMARY
A. Name of the Firm
The name of our business is Brunch in a Box
B. Business Location
This products/foods plans to sell in school of Mount Carmel which the target consumer
are students and teachers.
C. Brief description of the Business
Our customers will be satisfied to our product because of homemade
patty that really delicious also the Shawarma Rice. We propose pre-orders to the
pupils interested in purchasing our product. We promise that all of our items are
lovingly created from fresh and are always in good condition. We would swallow
their orders on the day of their order and give them recess and lunch, so there
was no temptation to break down or consume the food we were about to sell.
The value we offer comes from our experience and beliefs. Our beliefs come
from who we are and how we see ourselves. From this string of thoughts, we
realize “Marketing” is a reflection of who we are. It is an external manifestation of
our identity. Our business is one of the tool to have income. Failing is part of
business and life what we need to do is to keep going and motivated. We
sacrifice to have a high revenue. Always think positive and think about what
needs to be done and to make more purchases and customers to generate more
income. I and my members helps together to have a successful business.

 Brief history on how the business was Organized

 Our business team was assembled by picking partners who might be abusive.
We encourage the growth of our business because we are aware that achieving
this goal requires perseverance, planning and preparation, and hard effort. May
our new firm be successful and provide enough revenue to justify our efforts.
III. EXECUTIVE SUMMARY
A.
1. Company’s Mission
Brunch in a Box: To inspire healthier communities by connecting people to real food.
2. Company’s Vision
Brunch in a Box: To have a affordable and remarkable food in our School.
3. Company’s Good
We focused around creating a community. We are creating a collaborative space to
connect, inspire and grow together as a student. Our business is Brunch in a Box and
offer a lunch for the students of Mount Carmel. A big part of our focus is students as this
contributed to more engaged in higher levels of good communicator and a responsible
consumer. Fun, inspiring, growth and meaningful connection will be the key takeaway
for our successful business.
B. Products/Services
We offer lunch like Shawarma Rice, Burger Steak w/ Java Rice, Siomai Rice. We think
of this product because in our school we our not allowed to go outside to buy foods or
eat in fast food so that we will offer lunch and it is affordable price that students can buy.
C. Company’s Story
Our story in starting our business are first, We are free to pick a groupmates in our class.
After that we talk about what we sell that less competitors so we decide that we sell
lunch. Our capital will be 1000 pesos and what we need to meet in 5000 pesos. We are
excited to start our business but we need to do is to have a survey in our campus to
have any suggestions and also to know what they want and what they don’t want.
D. Plans For Growth
We plan that we need that our products are affordable also the quality to have more
customers satisfaction and also we need to strive to sell so that we have many sales and
to have a large profit because our goals are customer satisfaction, quality of our product
and to have a high profit.
IV. MARKET OPPORTUNITY
A. Size of target market
Knowing your customer base is essential, meaning a pivotal starting point with your new
business should be to size up your market to find out how many customers you have the
potential to sell to. Calculating the size of your market involves knowing who your
 customers are, what traits they share and what products or services they are in market
for. At Mount Carmel School of Infanta, I think that the students are more than 500 also
each strand like STEM has 50 students per room, we believe that when we sell every
day we have a large income in our business because our only competitor is the canteen.
B. Ideal Customer
The teachers and students who don't have lunch are our ideal customers. They are the
perfect customers for us because we want them to be satisfied with our products and
because they need for school gets priority over hunger.
C. Potential for revenue
D. Competitors
V.
A. Logo

B. Location
C. Floor Plan

D. Façade