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BUSINESS PLAN (BOWL STAR Co.)

Prepared and Submitted by:

Atas, Charles Louise G.
Dagos, Khiesmark Q.
Lasac, Vernice Y.
Lubigan, Hershey B.
Nares, Rozelle
Pernia, Kenichi
Poblador, Kimberly S.
Roguel, Sisley B.
Valle, Third John
Villasis, Jastin Dave L.

Checked by:
MS. ROSSELL ANNE C. TONEZA
Subject Teacher

Krislizz International Academy

March 2022

TABLE OF CONTENTS
I. Executive Summary………………………………………………………………….

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 II. Industry and Competitive Analysis…………………………………….……………….
III. Business Description
Company Name…………………………………………………………….
Vision……………………………………………………………………………….
Mission………………………………………………………………………..……
Brand Name…………………………………………………………………..….
Brand 2Tagline………………………………………………………………….
IV. Business Proponents…………………………………………………………………….
V. Marketing Plan……………………………………….……………………
Target Market…………………………………………………………………….
Product Positioning……………………………………………………………….
Market Size…………………………………………………………………….
Market Study
Marketing Strategy………………………………………………
Product…………………………………………………………………….
Promotion …………………………………………………………….
Price……………………………………………………………….
Place and Time ……………………………………..………………………….
VI. Production/ Operations Plan
Production Process…………………………………….………………….
Tool, Machineries and Equipment…………….…………..…………………….
Raw Materials and Supplies…….……………………………………………….
Plant Capacity………………………………………………………………….
Physical Plant Layout
Labor Requirements
Overall Cost
VII. Management Plan
Form of Ownership…………………………………………………………….
Organizational Structure………………..……………………………………….
Job Description and Specifications…………………………..…………………
VIII. Financial Plan………………………………………………………………
Capitalization………………………………….…………………………………
Income Statement ………………………………………………………………

References…………………………………………………………………………………..…..
EXECUTIVE SUMMARY

Filipinos usually say that a meal without rice is not a meal at all (Escalona, 2017).
In the Philippines, where culture and food intersect, there is one primary table staple that
identifies us from other cultures: rice. Rice is a necessary component of the Filipino meal
concept as it serves as the foundation for commensality by defining small local units, most
notably the household and its accompanying relations (Merez, 2021).

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 According to Kristine L. Alave's 2012 article for the Philippine Daily Inquirer, Filipinos
rely on rice as a low-cost source of carbohydrates that gives energy for daily activities.
Even when the average Filipino adopts more alternative staples such as noodles and
bread, rice remains the preferred grain (Marci, 2014). One of the best qualities of rice is its filling
nature, which is why we conceptualized the concept of creating affordable rice bowls targeted
mostly at the working class and students. Whereas fried rice is typically eaten alone, it can also
be paired with a variety of delectable toppings.
By incorporating rice into meals, we may easily double the number of people we serve at
a very low cost. Moreover, its versatility offers a variety of flavors. Rice contributes to the flavor
of the dish as it brings out the flavors of each component by balancing their saltiness, sourness,
sweetness, or bitterness (De Jesus, 2017). Apart from boiling the rice, we pan-fried it to give
consumers more options.
For many, financial stability has been a source of concern. Students and the working class
prioritize expenses such as rent and academic fees (Reppond, 2019). As a result, food gets
pushed to the bottom of the priority list. Hence, our business can help the working members of
the society who work persistently to attain their ambitions.
Therefore, this would be a great opportunity to provide for their needs while making a
business out of it.

INDUSTRY AND COMPETITIVE ANALYSIS

The demand for rice bowls in the country can be rather compelling, as the majority of us
are constantly on the move and barely have time for breakfast, let alone lunch or dinner. This is
why rice bowls reign supreme at convenience stores and fast food restaurants alike.

The rice bowl is the quickest and simplest way to satisfy hunger, which can even be
consumed on the go. We are committed to constantly providing a high level of customer
satisfaction for those seeking to discover new chao fan constituents and spices. It will be open to
men and women of all ages and will accept both reservations and walk-ins.

Our brand's competitive advantages include being easy to prepare, affordable, and fast to
consume when in a rush. This meal delivers value for money in the smallest feasible package for
even faster consumption at any time of the day.

Consumers, according to our market research, desire more cheap meal options, larger
portion sizes, and a greater range of food offers at a single place. Satisfying those criteria,
together with the adaptability of our product, will enable us to differentiate ourselves from the
competitors.

Our opponents in this industry will be the operating carinderias, which are food stalls
with a limited seating area that are often located at markets or along highways. The only

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difference with our rice bowl business is that there will be no difficulty taking it anywhere as it
will also be ready to serve when bought.

The convenience of a rice bowl is easy, sophisticated, and always the one within reach.
We believe that this is the simplest way to order food because it is all-inclusive; you simply
purchase the dish that you want to pair with rice which will transform the rice bowl into
something appetizing and affordable. You can take it while travelling, preparing for the person
you love who is at work, or you can take it on a picnic with your spouse or friends. You don't
have to dine at the carinderia; this is the rice bowl that you can take anywhere.

BUSINESS DESCRIPTION

Company Name
BOWL STAR Co.

We chose this name for our business because it embodies and represents our product,
which is a hearty meal in a bowl. We connected the bowl and the star because the bowl holds our
exceptional and unique foods and the star represents us, the members and associates of this
company, who add additional light and color. In the midst of this pandemic, the bowl star
company symbolizes the hope that no obstacle will be able to prevent the Filipinos from
growing.

Company Logo

Company Vision
Our vision is to be a company that offers affordable food options to students and the
working class.
Company Mission
Our mission is to offer an extraordinary rice bowl experience at a great value and
convenience with a comfort food vibe.

Company Brand
A rice bowl is a one-serving type of meal that includes fried rice with various toppings at
an affordable cost. It is obtainable by the working class and students who value their hard-earned
money. BOWL STAR Co. will serve different kinds of rice bowls that will suit the taste of
customers.

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Brand Tagline
For local customers: “Mab-bowlagta ka sa sarap!”
For foreigners: “Have a rice day, Bowl Stars!”

BUSINESS PROPONENTS

ATAS, CHARLES LOUISE G.

He was born on August 28 2003 at Trece Martires City, Cavite and presently resides at
Sampaguita Village, Barangay Inocencio, Trece Martires City, Cavite. He is also the eldest son
of Mr. Marvin M. Atas and Mrs. Luisa Charie G. Atas. He is currently a Grade 12 senior high
school student of Humanities and Social Sciences at Krislizz International Academy. His
ambition is to be a police officer someday as he is great at problem solving and public speaking.

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DAGOS, KHIES MARK Q.
He was born on April 28, 2003 at the municipality of Lopez, Quezon Province and presently
resides at Barangay Inocencio, Trece Martires City, Cavite. He is the third among the children of
Mr. Epitacio A. Dagos and Mrs. Hazel Q. Dagos. He is currently a Grade 12 senior high school
student of Humanities and Social Sciences at Krislizz International Academy. His ambition is to
be a psychologist someday as he has the ability to examine and understand situations from
various perspectives.

LASAC, VERNICE Y.
She was born on August 29, 2004 at Marikina City and presently resides at Bougainvillea Phase
1, Barangay Manggahan, General Trias, Cavite. She is the eldest daughter of Mr. Roger L. Lasac
and Mrs. Ma. Victoria Y. Lasac. She is currently a Grade 12 senior high school student of

Humanities and Social Sciences at Krislizz International Academy. Her ambition is to be a

lawyer someday as she is very proficient in both oral and written communication skills.

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LUBIGAN, HERSHEY B.
She was born on March 12, 2003 at Trece Martires City, Cavite and presently resides at
Barangay De Ocampo, Trece Martires City, Cavite. She is the daughter of Mr. Mario C. Lubigan
and Ms. Snooky B. Lubigan. She is currently a Grade 12 senior high school student of
Humanities and Social Sciences at Krislizz International Academy. Her ambition is to be an
architect someday as she has the ability to be thorough in paying attention to detail.

NARES, ROZELLE
She was born on September 29, 2003 at Maasin City, Leyte and presently resides at Southville 2
Phase 3, Barangay Aguado, Trece Martires City, Cavite. She is the eldest daughter of Mr. Ronald
B. Abingosa and Ms. Liezel Nares Abingosa. She is currently a Grade 12 senior high school
student of Humanities and Social Sciences at Krislizz International Academy. Her ambition is to
be a teacher someday as she has excellent interpersonal skills.

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PERNIA, KENICHI
He was born on May 29 2003 at Caloocan City and presently resides in Bellflower st. Phase 2,
Capitol Hills Executive Subdivision, Barangay Lapidario, Trece Martires City Cavite. He is the
youngest son of Mrs. Evelyn Pernia. He is currently a Grade 12 senior high school student of
Humanities and Social Sciences at Krislizz International Academy. His ambition is to be a
police officer someday as he is great at problem solving.

POBLADOR, KIMBERLY S.
She was born on May 1, 2004 at Makati City and presently resides at Lucky Prince Homes,
Barangay San Agustin, Trece Martires City, Cavite. She is the eldest daughter of Mr. Cenon D.
Poblador and Ms. Jonarly T. Silvano. She is currently a Grade 12 senior high school student of
Humanities and Social Sciences at Krislizz International Academy. Her ambition is to be a
public servant someday as she personally excels in terms of leadership and management.

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ROGUEL, SISLEY B.
She was born on June 28, 2004 at Trece Martires City, Cavite and presently resides at Ciudad
Adelina AFP, Barangay Luciano, Trece Martires City, Cavite. She is the eldest daughter of Mr.
Rommel M. Roguel and Mrs. Imelda B. Roguel. She is currently a Grade 12 senior high school
student of Humanities and Social Sciences at Krislizz International Academy. Her ambition is to
be a teacher someday as she values a lifelong love of learning.

VALLE, THIRD JOHN

He was born on September 9, 2003 at Trece Martires City, Cavite and presently resides at
Capitol Hills Executive Subdivision, Barangay Lapidario, Trece Martires City Cavite. He is the
youngest son of Mr. Gerson Taguiam and Ms. Joahnne Valle. He is currently a Grade 12 senior
high school student of Humanities and Social Sciences at Krislizz International Academy. His
ambition is to be a seaman someday.

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VILLASIS, JASTIN DAVE L.
He was born on February 20, 2004 at the municipality of Siquijor and presently resides at
Barangay Luciano, Trece Martires City, Cavite. He is the eldest son of Mr. Noel Villasis and
Mrs. Juliet Villasis. He is currently a Grade 12 senior high school student of Humanities and
Social Sciences at Krislizz International Academy. His ambition is to be a police officer
someday as he has the skill in analyzing situations quickly and objectively.

SUBJECT TEACHER

MS. ROSSELL ANNE C. TONEZA

She graduated with a degree of Bachelor in Secondary Education major in English at Trece
Martires City College. She is also included in the Cum Laude Batch 2020.
Ms. Toneza is a former Student of Trece Martires City National High School and is now one of
the teachers in Krislizz International Academy and the adviser of Grade 11 HUMSS.
MARKETING PLAN

Target Market

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 ● Our target market would be the residents of Sampaguita Village in Barangay Inocencio,
Trece Martires City, Cavite. We will also accept take-out orders, as well as conduct a live
online selling, which will allow us to generate a significantly higher profit.

Product Positioning
● Our rice bowl recipes will vary depending on the dishes our clients prefer, such as tofu
with special cream, burger steak with mushroom gravy, or pork sisig.
● They can choose whether or not they want the food to be spicy.
● To ensure complete client satisfaction, the product will always be served hot.
● If a customer purchases three meals, we will offer them a complimentary dish.
● We will use brown paper bags for our packaging in order to avoid plastic waste and
employ environmental practices.

Market Size
● The market size is within the target area of Sampaguita village, where we will locate our
rice bowl business.
● Our rice bowl business is located at Blk 22 Lot 18 Sampaguita Village Alaska Street,
Brgy. Inocencio Trece Martires, Cavite.

Market Study
● We conducted a study to determine who would be interested in our product. To evaluate
the viability of the study, a random sample of twenty clients were interviewed. The table
below summarizes the survey's findings.
● According to the findings of the study done last March 18, 2022, 84% of total
respondents agreed with satisfaction of the product, indicating that the product's
introduction to the target market is highly feasible.

Respondents Frequency Satisfaction Rate No. of Satisfied

Employees 5 80% 4
Students 10 70% 7
Elder 3 100% 3
Children 2 100% 2
Total 20 20

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Marketing Strategy
● Product and Packaging
o The finished product will be placed in a paper bowl as it is environmentally
friendly and requires only a lid to remove the cover, making it more affordable.
o If our business succeeds, we will introduce some changes, such as expanding our
menu and renovating our market to accommodate a larger customer space.
o We will also conduct special promotions or discounts while retaining our price
and quality.

● Promotional Strategies
o We will conduct an online promotion across various social media sites.
o We will be running a promotion in which everyone who purchases two or more of
our items will receive a fried tofu with our special dip.
o We will take snapshots of our products and upload them on our social media
pages.

● Place and Time

o The business will be located near the entrance of Sampaguita Village in Brgy.
Inocencio Trece Martires City Cavite. Our morning hours will be 8:00 a.m - 12:00
p.m, followed by a lunch break, and then our afternoon hours will be 1:00 p.m -
5:00 p.m. However, these hours may be extended depending on the situation.
Furthermore, we will have an online sale to attract additional customers and
lessen the need for customers to visit our store since they can easily order online.
o Our business location is one of our strategies because a large number of potential
customers may visit throughout our stated hours of operation.

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PRODUCTION/OPERATIONS PLAN

PRODUCTION PROCESS

Regular Serving
1. Prepare the paper bowl and utensil for serving.

2. Place the buttered garlic rice on the paper

bowl.

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 3. Put the choice of dish (Pork Sisig, Tofu with
Special Cream, Burger Steak) on top of the
rice. Put the fried garlic on top and serve.

Procedure for Cooking the Dishes

1. Pork Sisig
Fry a "sisig" pork slice in a pan with reserved oil, then
sauté the chopped white onion and green or red chili
peppers (optional).
After these steps, combine the pork with the sautéed
white onion and pepper. Season with salt and black
pepper, stir fry, and top with mayonnaise and egg.

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 2. Tofu with Special Cream
Fry the tofu in a pan with oil until golden brown, set
aside. In a separate pan, melt the butter and sauté the
chopped white onion and chili (optional) in it.
Add the exact amount of soy sauce and oyster sauce,
wait for it to boil, then add the water and mayonnaise.
Season with salt and pepper.
While the sauce is still boiling, add the dissolved
cornstarch to help it thicken. After the sauce has
thickened, combine the fried tofu and sauce.

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 3. Burger Steak with Mushroom Gravy
Fry the burger patty in a pan with oil and set aside.
For the gravy, melt the butter in the pan and add the
exact amount of cornstarch and water to dissolve.
Stir for several minutes, then add a pinch of black
pepper and beef cubes for flavor. Combine the patty
and sauce, then serve with fried garlic and
mushrooms on top.

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 4. Buttered Garlic Rice
Sauté the butter in the frying oil until melted, then add
the cooked rice and mix continually for several
minutes. Add the fried garlic and MSG to taste and
mix again for several minutes.

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 FOR TAKE-OUT ORDERS:
Put the dish on a paper bowl and cover it with a lid.

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TOOLS, MACHINERY AND EQUIPMENTS
TOOLS COST (in Php)
Pan Used for frying, 360.00
scrambling, sauteing
or searing.

Plate and Condiments and 400.00

Bowls chopped ingredients
will be placed.

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 Spatula Used for spreading, 130.00
mixing, scooping, or
lifting.

Measuring Used to measure dry 170. 00

spoons and wet ingredients.

Knife Used for cutting, 120.00

chopping, dicing,
slicing, mincing, and
separating.

Chopping Used for chopping 100.00

board raw food items.

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 Strainer Used to drain excess 45.00
oil.

Paper Bowl Used as the packaging 315.00

of the rice bowls.

Paper bag Used to pack orders. 50.00

Spork Used as a utensil for 60.00

orders.

Equipment COST (in Php)

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 Stove Used for cooking. 1,600.00

Refrigerator Used for preserving 5,200.00

ingredients that are
not used.

LPG Used as fuel gas in 1,050.00

appliances and
cooking equipment.

RAW MATERIALS AND SUPPLIES

SUPPLY FOR PORK SISIG COST

Pork 650.00

White onion 155.00

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 Margarine 30.00

Green chili 50.00

Mayonnaise 75.00

Oyster sauce 35.00

Black pepper 10.00

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 Salt 5.00

Onion leeks 25.00

Star anise 10.00

SUPPLY FOR TOFU WITH SPECIAL CREAM COST

Tofu 200.00

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 Cooking oil 48.00

Margarine 30.00

Green chili 50.00

Mayonnaise 75.00

Oyster sauce 35.00

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 Black pepper 10.00

Salt 5.00

Cornstarch 20.00

Fried garlic 20.00

SUPPLY FOR BURGER STEAK WITH MUSHROOM GRAVY COST

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 Beef patty 210.00

Cooking oil 48.00

Margarine 30.00

Cornstarch 20.00

Beef cube 20.00

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 Black pepper 10.00

Salt 5.00

Fried garlic 20.00

All purpose cream 130.00

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 Egg 70.00

MSG 12.00

Bread crumbs 30.00

Pork cubes 12.00

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 SUPPLY FOR GARLIC RICE COST

Rice 200.00

Fried Garlic 20.00

Margarine 30.00

Cooking Oil 48.00

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 MSG 6.00

PLANT CAPACITY
Capacity plant plays an important role in the efficient use of raw materials and supplies.
Insufficient capacity can quickly lead to deteriorating delivery performance, and frustrate sales
personnel and those in manufacturing. The inability to properly manage capacity can be a barrier
to the achievement of maximum high performance. 

The maximum number of needed raw materials, supplies, and equipment allowable for
storage in the plant are as follows:

Material Storage
for Pork Sisig
Pan 2 pcs
Mixing bowls 4 pcs
Mixing spoon 2 pcs
Pork 1 kg
White onion 3 pcs
Oyster Sauce 2 pcs
Green Chilli 5 pcs
Butter 1 pack
Salt 1 pack
Pepper 1 pack

Material Storage
for Tofu with

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 Special Cream
Pan 2 pcs
Mixing bowls 2 pcs
Mixing spoon 2 pcs
Stove 1 pc
Paper Bags 30 pcs
Tofu 10 pcs
Oil 1 bottle
Butter 1 pc
Green Chili 3 pcs
Mayonnaise 1 pc
Oyster Sauce 1 pc
Black Pepper 1 pack
Salt 1 pack
Cornstarch 1 pack
Fried Garlic 1 pack

Material Storage
for Burger Steak
with Mushroom
Gravy
Pan 2 pcs
Mixing bowls 4 pcs
Mixing spoon 2 pcs
Stove 1 pc
Paper Bags 30 pcs
Burger Patty 1 pack
Butter 1 pc
Cornstarch 1 kg
Black Pepper 1 pack
Beef Cube 1 pcs
Fried Garlic 1 pack
Salt 1 pack
Cooking Oil 1 bottle
All Purpose Cream 1 can

Material Storage
for Buttered Garlic
Rice
Butter 2 pcs
Garlic 4 pcs
Rice 2 pcs
MSG 1 pc

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PHYSICAL PLANT LAYOUT
Suggested Kiosk

Plant

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LABOR REQUIREMENT

As indicated in the section under management and staffing, five personnel will be hired to
conduct operations of the business:
● Operational manager (1)
● Production officer (1)
● Marketing officer (2)
● Financial officer (3)
● Labors (3)

OVER-ALL COST
The business initial investments are narrated as follows.
EXPENDITURE COST (in Php)
Tools 1,750.00
Equipment 7,850.00
Raw Materials 2,459.00
Kiosk 15,000.00
Plant Lease (1 Month) 2,000.00
Electricity and Water Bills (1 Month) 1,500.00
Business Permit and Papers Application 1,000.00
TOTAL 31,559.00

MANAGEMENT PLAN

PROCESS OF SECURING LICENSES AND PERMITS

For the business to legally operate, the following requirements should be met:
1. Barangay Business Permit
2. DTI Certificate of Business Registration
3. Community Tax Certificate (CTC) / Cedula
4. Certificate of Occupancy
5. Articles of Partnership
6. Mayor’s Permit
7. Sanitation Permit

FORM OF BUSINESS ORGANIZATION

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 The business Bowl Star Co. is a general type of partnership. It is an association between
two or more individuals who are co-owning and conducting a business to make a profit. The
noteworthy aspects of a general partnership are that each partner has boundless responsibility for
partnership obligations, assets, and liabilities. In addition, each partner can subject the
partnership, thus all partners, to obligations, assets, and liabilities.

ORGANIZATIONAL CHART

Operational Manager
● Plans, evaluates, and improves the efficiency of business processes and procedures.
● Performs all the management functions.
● Maintains employees' work schedules.

Production Officer
● Ensures that the products are produced on time and one of good quality.

Marketing Officer
● Promotes the company product.
● Develops the product to suit consumer demand, or developing markets for new products
or services.

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Financial Officer
● Reports financial status by developing forecasts and develops improvements.
● Tasked with developing budgets, monitoring transactions, and preparing financial reports.

Labor
● They do most of the physical work like serving, cooking, and delivering.

FINANCIAL PLAN

CAPITALIZATION
The initial capital is P14,459. There will be 10 members and each of the members shall
share P1,456.

SALES PROJECTION

PROJECTED INCOME STATEMENT

PRODUCT REVENUE 11,429

EXPENSES

Rent Expense 2,000

Utilities Expense 1,500

Supplies Expense 2,459

Permit Expense 1,000

Repair Expense 200

Fuel Expense 180

Selling Expense 200

Advertising Expense 200

TOTAL EXPENSES 7,549

NET INCOME 370

REFERENCES

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Alave, K. (2012). Filipinos Urge to Reduce Dependence on Rice. Source from Philippine Daily
Inquirer: https://newsinfo.inquirer.net/88421/filipinos-urged-to-reduce-dependence-on-rice
De Jesus, F. (2017). Why Rice is Life for Pinoys. Source from Flip Science PH:
https://www.flipscience.ph/health/why-rice-is-life-for-pinoys/
Escalona, K. (2017). How to Eat Like a True Filipino. Source from The Culture Trip:
https://theculturetrip.com/asia/philippines/articles/how-to-eat-like-a-true-filipino/
Marci, M. (2014). Why Rice? A Discussion on the Filipino’s Favorite Carb. Source from Pepper
PH: https://pepper.ph/why-rice/
Merez A. (2021) ‘Too Ethnic’? Here’s Why Rice is Life for Filipinos. Source from Reportr:
https://www.reportr.world/news/why-rice-is-life-for-filipinos-trending-tweet-too-ethnic-a4736-
20210823
Reppond, H. (2019). Many college students struggle to have their basic needs met. The SES
Indicator. Source from American Psychological Association:
https://www.apa.org/pi/ses/resources/indicator/2019/12/college-students-needs

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