Final Draft Chapter 1 9

Title Page
ON THE GO
A Business Plan
Presented to the Faculty of the
Allied Business Department
De La Salle University – Dasmariñas
Dasmariñas City, Cavite
In Partial Fulfilment of the Requirements in

ENTR301: Entrepreneurial Research II
Bachelor of Science in Entrepreneurship
ANONUEVO, CHUBI
FELIZARDO, ANGELO
GUITTEREZ, JUSTIN ADLER
REYES, CAROL
RICO, JERVIC ALVEN
May 2021
Table of Contents
Title Page.....................................................................................................................1
Table of Contents.........................................................................................................2
List of Tables...............................................................................................................5
List of Figures..............................................................................................................6
List of Appendix..........................................................................................................7
Executive Summary.....................................................................................................9
Chapter 1....................................................................................................................10
INTRODUCTION.....................................................................................................10
Statement of Purpose.................................................................................................10
Objectives of the Business Plan.................................................................................11
General Objective..................................................................................................11
Specific Objectives................................................................................................11
Operation............................................................................................................11
Marketing...........................................................................................................11
Management.......................................................................................................12
Financial.............................................................................................................12
Risk and Control................................................................................................12
Chapter 2....................................................................................................................14
THE INDUSTRY AND COMPETITIVE ANALYSIS.............................................14
The Industry...............................................................................................................14
Industry Structure and Performance......................................................................14
Industry Outlook....................................................................................................15
Competition................................................................................................................17
Chapter 3....................................................................................................................21
THE BUSINESS AND THE PRODUCT CONCEPT...............................................21
The Business..............................................................................................................21
Company Name......................................................................................................21
Company Logo.......................................................................................................22
Mission and Vision Statement...............................................................................22
The Product................................................................................................................23
Chapter 4....................................................................................................................29
2
PRODUCTION PLAN..............................................................................................29
Technical Description of the Product.........................................................................29
Production Process.....................................................................................................33
Pre-made ingredients process.................................................................................33
Time and motion study..............................................................................................42
Plant Capacity............................................................................................................46
Business Location......................................................................................................47
Production Schedule and Labor Requirements..........................................................49
Production Cost..........................................................................................................50
Chapter 5....................................................................................................................55
MARKETING PLAN................................................................................................55
Marketing Environment.............................................................................................55
Target Market.........................................................................................................56
Market Study..............................................................................................................57
Objectives of the study...............................................................................................57
Research design......................................................................................................57
Research Methodology..........................................................................................58
Population and sample size................................................................................58
Research Instrument...........................................................................................58
Method of Data Collection.................................................................................59
Method of Data Analysis...................................................................................59
Results and Discussion.......................................................................................60
Marketing Strategies..................................................................................................68
Product...................................................................................................................68
Place.......................................................................................................................68
Price.......................................................................................................................70
Promotion...............................................................................................................70
Sales Projections........................................................................................................71
Chapter 6....................................................................................................................73
FINANCIAL PLAN...................................................................................................73
Sources of Financing..................................................................................................73
Budgets and Schedules...............................................................................................73
Production Budget..................................................................................................73
Sales Budget...........................................................................................................74
Direct Labor Budget...............................................................................................75
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Indirect Labor Budget............................................................................................76
Factory Overhead Budget......................................................................................77
Cost of Goods Sold................................................................................................78
Operating Expense Budget.....................................................................................81
Financial Statements..................................................................................................82
Pro-Forma Income Statements...............................................................................82
Pro Forma Balance Sheet.......................................................................................84
Cash Budget Statement..........................................................................................86
Financial Ratio and Analysis.....................................................................................88
Payback Period.......................................................................................................88
Break Even Value..................................................................................................88
Profitability Ratios.................................................................................................90
Gross Profit Margin...........................................................................................90
Net Profit Margin...............................................................................................90
Return on Investment.........................................................................................91
Liquidity Ratios......................................................................................................92
Current Ratio......................................................................................................92
Quick Ratio........................................................................................................92
Cash Flow Ratio.................................................................................................93
Chapter 7....................................................................................................................94
MANAGEMENT PLAN...........................................................................................94
Form of ownership.....................................................................................................94
Profile of the partners.................................................................................................95
Organizational Structure............................................................................................96
Job Description and Function....................................................................................98
General Administrative Programs..............................................................................99
Chapter 8..................................................................................................................101
SOCIO-ECONOMIC PLAN....................................................................................101
Chapter 9..................................................................................................................105
RISK AND CONTROLS.........................................................................................105
CONCLUSION AND RECOMMENDATIONS.....................................................110
List of Tables
4
Table 1 Competition...................................................................................................19
Table 2 Production Process........................................................................................38
Table 3 Tools, Machineries and Equipment..............................................................40
Table 4 Raw Materials and Supplies..........................................................................40
Table 5 Time and Motion Study................................................................................43
Table 6 Time and Motion Study and Plant Capacity for Rice Fillings......................43
Table 7 Time and Motion Study and Plant Capacity for Sauces...............................44
Table 8 Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri.........44
Table 9 Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri. . .44
Table 10 Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork
BBQ Noypigiri...........................................................................................................45
Table 11 Labor Requirements....................................................................................49
Table 12 Rice Fillings Costing...................................................................................50
Table 13 Sauce Costing..............................................................................................50
Table 14 Pork Tapa Noypigiri Costing......................................................................51
Table 15 Adobo Flakes Noypigiri Costing................................................................51
Table 16 Tocino Noypigiri Costing...........................................................................52
Table 17 Sisig Noypigiri Costing...............................................................................53
Table 18 Pork BBQ Noypigiri Costing......................................................................53
Table 19 Packaging Costing......................................................................................54
Table 20 Variable Factory Overhead.........................................................................54
Table 21 Gender.........................................................................................................60
Table 22 Age Of The Respondents............................................................................60
Table 23 Respondent’s Allowance Per Day..............................................................61
Table 24 Respondents Familiarization To The Product.............................................62
Table 25 Respondent’s Eating Percentage.................................................................62
Table 26 Respondent’s Familiarization To The Product Within The Competitors...63
Table 27 Respondent’s Eating Habits Within The Product.......................................63
Table 28 Respondent’s Product Fillings Selection Percentage..................................64
Table 29 What fillings would you prefer to mix on the rice?....................................64
Table 30 Respondent’s Product Dips Selection Percentage......................................65
Table 31 Respondent’s Product Shape Selection Percentage....................................66
Table 32 Respondent’s Willingness To Purchase The Product.................................66
Table 33 Respondent’s Preferred Price For The Product..........................................67
Table 34 Sales Projection...........................................................................................72
List of Figures
5
Figure 1 Business Logo..............................................................................................22
Figure 2 Noypigiri Standard Triangle Shape.............................................................25
Figure 3 Pork Tapa Fillings.......................................................................................25
Figure 4 Adobo Flakes Fillings..................................................................................26
Figure 5 Pork Tocino Fillings....................................................................................26
Figure 6 Sizzling Sisig Fillings..................................................................................27
Figure 7 Pork Barbeque Fillings................................................................................27
Figure 8 Product Logo...............................................................................................28
Figure 10 Front view of the Product..........................................................................30
Figure 11 Side View of the Product...........................................................................31
Figure 12 Top View of the Product...........................................................................31
Figure 13 Halves........................................................................................................32
Figure 14 Process Chart of Noypigiri........................................................................39
Figure 15 Plant/Business Layout...............................................................................48
Figure 16 Organizational Chart..................................................................................97
List of Appendix
6
Payne, J. (2020). Food and Beverage Industry Outlook. Food and Beverage Industry
Outlook | Food Dive. https://resources.industrydive.com/food-and-beverage-
industry-outlook.
McComb, R. (2020, July 20). Go with a bang what's hot in grab-and-go food. The
Caterer. https://www.thecaterer.com/products/food-drink/go-with-a-bang-
whats-hot-in-grab-and-go-food.
Lim, Litman, A. J. (2020, April 1). This company continues to grow its family of
convenience stores while growing its TRUE earning power to 17%, not just
2%! Valens Research. https://www.valens-research.com/philippine-markets-
daily/this-company-continues-to-grow-its-family-of-convenience-stores-while-
growing-its-true-earning-power-to-17-not-just-2/.
Kyozuka, T. (2018, July 28). Japan entrepreneurs seek fortunes in Southeast Asia.
Nikkei Asia. https://asia.nikkei.com/Business/Business-trends/Japan-
entrepreneurs-seek-fortunes-in-Southeast-Asia.
Japan, 7/11. (2019). 7-ELEVEN Services. 7-ELEVEN - Onigiri (rice balls).
https://www.sej.co.jp/in/products_en/rice_balls_en.html.
SM Investments Corporation (2020, September 17). SM Investments Corporation.
https://www.pds.com.ph/wp-content/uploads/2020/10/LRS21-SMIC-
Prospectus-as-of-17-September-2020-Final-with-Annexes.pdf.
7
Wikipedia (2021, June 24). FamilyMart. Wikipedia.
https://en.wikipedia.org/wiki/FamilyMart.
Lawsons News Release. (2015, March 26). We have set to open the first LAWSON
Store in the Philippines on March 30th ｜Lawson. HTTP 403 - アクセス不可
[LAWSON]. https://www.lawson.jp/en/news/detail/1246483_3566.html.
7/11 Net income during the first half posted growth of 10.1% (2016, July 22. ). Net
income during the first half posted growth of 10.1% .7. https://www.7-
eleven.com.ph/news/net-income-during-the-first-half-posted-growth-of-10-1/.
Diep, C. (2021, February 4). FamilyMart: net profit. Statista.
https://www.statista.com/statistics/811477/familymart-net-profit/.
Lawsons Inc. (n.d.). Fact Sheet: Investor Relations. Lawson.
https://www.lawson.jp/en/ir/factsheet/.
Murray, J. (2020, September 20). What Is a Limited Partnership? The Balance
Small Business. https://www.thebalancesmb.com/what-is-a-limited-
partnership-for-a-business-398326.
Executive Summary
On the Go, Co. is established by a team of students for De La Salle
University - Dasmarinas. Mr. Angelo Felizardo, The President, Ms. Carol Reyes, our
Marketing and Advertisements Manager, Mr. Emmanuel Anonuevo, our Operations
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Manager, Mr. Jervic Rico, our Public Relations Manager, and Mr. Justin Gutierrez,
our Finance Manager. These teams have developed an innovative solution to an
everyday problem, Time Management. With their new product, having your meal
has been easier for students like them and businessmen and women alike. They have
created a fully packed meal that fits in the palm of our hands. For the firm, this
solves the problem of students and businessmen and women that have very hectic
schedules, rushing from one place to another or even if the individual just wants to
have a quick bite. The reason behind the development of this product is that the
people in On the Go, have experienced the same problem during their school years,
and now they have the capabilities and knowledge to develop a solution to these
problems so that the generation today and their peers won’t have to experience said
problems. To conclude this venture of theirs their sole purpose is to help and
improve the daily lives of the people that their product is available to.
Chapter 1
INTRODUCTION
Business planning plays a significant role in starting up a business. Likewise,
it is essential for a business to set priorities, establish goals, and measure
performance or, in other words, map the future of one’s business. It helps to manage
the business effectively by committing thoughts and foreseeing the needs of the
business. Its understanding will lead to specific courses of action, growth, and
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financial security. Writing out a business plan forces the proponents to analyze and
review everything at once: the value proposition, marketing assumption, operation
plan, and financial plan.
Chapter one covers long term and short-term goals of the business. It
identifies the general and specific objective of what the business is projecting.
Statement of Purpose
Writing a business plan allows the entrepreneur to know precisely where the
business is going. It allows setting objectives and comparing the exact result with
projection. Hence, this determines whether a business can make a good profit since it
provides an estimated start-up cost. Also, it helps business owners set their controls
and priorities, anticipate potential problems, and establish benchmarks. In
connection, an objective opinion enables to recognize inconsistencies or risks in
business and gives insight into staying competitive and winning more customers.
Objectives of the Business Plan
General Objective
Overall, this plan aims to determine the viability, marketability of venturing
into the business of rice meal products.
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Specific Objectives
Provided are the specific objectives in product and business development
regarding operation process, marketing strategies, management operation, and Risk
control.
Operation
a. To determine the efficient and effective system for preparing, producing, and
serving the product at the shortest possible time with minimal expenses.
b. To determine the minimum and maximum capacity to produce the product.
c. To determine the possible sources of raw material for the consistent quality of
production required for the product.
d. To identify the optimal plant layout of the building, facilities, and utilities.
Marketing
a. To identify who are the direct and indirect competitors of the business.
b. To determine the psychographic profile of the target market
c. To determine the customer’s buying power and buying patterns towards their
food.
d. To determine what drinks and snacks the customers would like to go with the
dips.
e. To determine the customer’s willingness to buy the product.
f. To determine the acceptability of the product to the market.
g. To gather data that would allow further improvements for the product.
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Management
a. To develop an organizational structure for official reporting relationships that
govern the workflow of the partnership.
b. To provide the required job description and job specification of the people in the
external and internal environment of the business.
c. To determine how many people are necessary for production to maintain the
business.
Financial
a. To determine and reach healthy monthly sales by the end of the starting
operation year.
b. To prepare budgets and schedule for the efficient operation of the business
c. To develop a Pro-forma financial statement for the operation of the business
d. To determine the possible sources of funds and start-up capitalization of the
business venture
Risk and Control
a. To determine what are the possible problems that the business might encounter
during its operation.
b. To determine what are the best possible solution for the inconvenience that the
firm might encounter.
c. To identify the common risks associated with the business.
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d. To identify the external and internal factors which affect risk for a small
business. To Identify situations that may cause risk for the business. Lastly, to
implement, monitor, and evaluate a risk management plan.
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Chapter 2
THE INDUSTRY AND COMPETITIVE ANALYSIS
The Industry
Industry Structure and Performance
On the Go competes in the world of the convenience food industry with its
main competitors, as will be stated, 7-Eleven, Family Mart, and Lawson. They offer
different varieties of onigiri where they inherit their flavors from different countries,
even in the country where onigiri originated, Japan. We will be offering onigiri
based on Filipino taste. We will be serving Filipino style onigiri. On the Go
produces Filipino-style Onigiri, On the Go, hence the company name. Onigiri is
usually packaged in plastic wrappers, stored in a chiller in said stores, and then
reheated later after purchasing. Our onigiri will be prepared fresh and hot for our
customers to enjoy. We would be preparing our onigiri as soon order came in to
preserve the freshness of the onigiri we are about to serve.
On the Go would also like to provide convenience to the customers. One of
our concepts here is that it is like a rice meal On the Go. You can choose the main
dish from our provided fillings: Pork Tapa, Adobo Flakes, Pre-made, Pork Tocino,
Sizzling Sisig, and Pork Barbeque toppings for a preferred flavor to your rice meal.
All that in one onigiri in which you can have for lunch or reserve for later, also; our
onigiri is microwave friendly, so you will not have to worry about losing it is
freshness overtime if you will save it for later.
Industry Outlook
The global food industry has navigated an extraordinary level of change
throughout this past year, prompting many food leaders to reassess their businesses'
organizational and operational readiness as we look forward to 2021. By
understanding the current landscape of the food manufacturing industry,
organizations gain insight into how their operations stack up to leading companies
and uncover key areas of focus for the coming year to maximize operational success.
Consumer attitudes are also changing, with on-the-go food no longer a
strictly working-week option, extending into the weekend and leisure time.
However, convenience is still king. "We have become used to spending less time
over our meals, with the minutes we spend, especially during the working day,
becoming a finer and finer commodity," says Louise Pilkington (2017), marketing
director of Compass Group UK & Ireland. "Convenience is now one of the top pull
factors for consumers."
Usually, convenience stores offer ‘convenience' to its customers meaning
they would sell items in small packages that we usually see in groceries in big
packages. The reason for this is because they target people that are usually looking
for what will save them time, for example their lunch time, we all know that they
have very little time to have their breaks, so they find ways to maximize their break
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with having a ready to eat meal, that is why the Philippine market for convenience
stores is growing fast and slowly adapting to its market’s needs, like the onigiri,
Family mart has started offering it to its customers nationwide, this is according to
Valens Research. This is also the direction of On the Go, Co. wants to pursue and
provide to our customers in the future. Also Japanese entrepreneurs are also seeing
the potential of expansion in southeast asia, regardless of their possible competitors.
In 2017 they lifted their sales to $25.2 million in that year alone. Therefore, we
conclude that the opportunities are endless and entrepreneurs should still go and
pursue their venture of their own
Noypigiri can be a major contribution as a convenience food. It is not fair
that we cannot get these elsewhere here in the Philippines. Filipinos are stuffed with
hectic schedules, from time to time, wherein people have a short time sitting down
and eating. Noypigiri is inspired by a Japanese snack and eaten like a sandwich, and
consumers need to pick it up and enjoy it. These delightful little rice meals with
Filipino flavors cannot only make your lunch seem very cutesy but also very
convenient.
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Competition
Onigiri is one of the most popular snacks in the convenient store, with
millions sold every day. It shows that convenience stores are most likely our
competitors here in the Philippines, specifically 7-11, Family Mart, and Lawson,
which offers different onigiri variations.
7-11 convenient stores offer the following product: Salmon Onigiri, Natto
Rolls, Pickled Plum, Triple-Stuffed Hidaka Kelp Onigiri, Agodashi Spicy Cod
Roe Onigiri, Tuna Mayonnaise Onigiri with Rich Mayo, and Extra Filling. 7-Eleven
began research into adapting onigiri for convenience-store sales in 1976. These
variations of onigiri have put them on the top of the most onigiri consumers that we
consider as one of our major competitors in the onigiri industry.
The next competitor is Family Mart. They also serve variations of onigiri
such as Grilled Salmon, Salted Salmon, Chicken Mayo, Tuna Mayo, Tinapa,
Smoked Fish, Spicy Pollack Roe and Mayonnaise, and Spam Filling. FamilyMart
onigiri goes for P55 per piece and P65 when paired with a refreshing glass of iced
tea or lemonade. Family Mart ensures only the highest quality and most delicate
taste of its onigiri by using fresh ingredients and traditional Japanese condiments.
Under the stringent standards of an in-house Japanese product developer, Norio
Suwa became the exclusive food item that took center stage in Family Mart Manila,
which is considered their largest store.
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Our last potential competitor is Lawson. It offers these variations of onigiri: Soy
Sauce Tuna Mayo, Grilled Salmon, Devil's Onigiri, and The Kinshari Onigiri—
Mackerel Grilled & Marinated with Miso. These variations lead us to product
competition since they also created unique names and unusual flavors that are also
the concept of our product variant.
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Table 1 Competition
7-11 Family Mart Lawson
Onigiri Onigiri Onigiri
 Salmon Onigiri,  Grilled Salmon  Soy Sauce Tuna

Natto Rolls  Salted Salmon, Mayo
 Pickled Plum Chicken Mayo  Grilled Salmon
 Triple-Stuffed  Tuna Mayo  Devil’s Onigiri,
Hidaka Kelp  Tinapa, and The
Onigiri  Smoked Fish Kinshari Onigiri
Product/
 Agodashi Spicy  Spicy Pollack —Mackerel
Product
Cod Roe Roe and Grilled &
Line
Onigiri Mayonnaise Marinated with
 Tuna Mayonnaise  Spam Filling Miso
Onigiri with Rich
Mayo and Extra
Filling
Pricing Php 100-180 Php 55-100 Php 60-100
The company has a There are now 24, The company has a
total number of 2,930 574 stores total number of
stores open in the worldwide in 500+ convenience
country, which are Japan, Taiwan, stores in the
consisted of 2,222 China, Philippines, Philippines. It is the
branches in Luzon, Thailand, Vietnam, fifth country to open
Location/ 425 in Visayas and Indonesia, and Lawson store in
Number of 283 in Mindanao. Of Malaysia. overseas after
Branches all of the number of China, Indonesia,
stores open, 55 percent the United States,
of the stores are and Thailand.
owned by franchisees
while 45 percent are
owned by the
company itself.
Advertising Online marketing and Online marketing Online marketing

and advertising through and advertising and advertising
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social media such as through social through social
facebook, twitter, media such as media such as
pinterest, google ads, facebook, twitter, facebook, twitter,
Promotion food blogs and pinterest, google pinterest, google
through their website. ads, food blogs and ads, food blogs and
through their through their
website. website.
The improved In the fiscal year Lawson

financial performance ended February management places
of 7/11 was largely 2020, FamilyMart great store on
driven by the increase Co., Ltd. generated returning a portion
in sales of all net profit of around of profits to the
corporate and 43.5 billion shareholders, and
franchise-operated Japanese yen, down the Company
stores, which posted from about 45.4 pursues a strategy
growth of 24.3% to billion yen which is that both maintains
P12.2 billion. roughly about 19B financial soundness
Php in the previous and returns an
Financial
fiscal year. appropriate portion
Condition
of profits to the
shareholders that
directly reflects
corporate
performance. The
Company focuses
on optimizing
shareholders’ equity
from a perspective
of mid- and long-
term management.
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Chapter 3
THE BUSINESS AND THE PRODUCT CONCEPT
The Business
The business started when five entrepreneurial students decided to be
partners in a business venture. The partners have a common interest in pack foods
such as our Noypigiri that provides Filipino-style meals that can be consumed
quickly. Our opportunity to offer them heavy and easy to consume products to offer
them energy throughout the day while maintaining our prices is affordable to
everyone.
Company Name
The company name was associate with the product itself. We came up with
the name “On the Go” which denotes of acquiring something and benefit from it
instantly and enjoy it “on the go”, which is primarily the focus of our proposal. We
wanted to provide people with purchasing meals that can be consumed quickly.
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Company Logo
Figure 1 Business Logo
Mission and Vision Statement
Our mission is to exceed customer satisfaction. By providing delicious, full
packed foods that have a variety of Filipino flavors, to give the customers a different
food experience, and serve them on time by making food that they can eat and enjoy
on the go, which helps contribute to better eating habits nationwide.
On the Go envisions being one of the most leading fast-food chains in the
Philippines, becoming a nationwide chain, and being one of the few businesses to
provide specially designed and innovative products that benefit our beloved
customers.
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The Product
Product Name
As seen in the figure below, the word “Noypigiri” is very straightforward for
the customer to understand it instantly, the letter “O”of the word “onigiri” was
replaced by the word “Pinoy”. The word “Pinoy” was actually flipped since it can
easily be remembered since the word is new to everyone. The word “Pinoy” also
pertains to the product in which, it was a combination of Filipino-style dish and
onigiri. This will further be explained in this chapter.
Product Description
Noypigiri offers a variety of Filipino-style fillings formed to ba an onigiri.
Those Filipino fillings are Pork tapa, Adobo flakes, Pre-made Pork Tocino, Sizzling
sisig, and pork barbeque. Our very own special ingredients make our pork tapa and
adobo flakes. We will be using pre-made Pork Tocino, Sizzling Sisig, and Pork
Barbeque, wherein we will source out to local supermarkets. We wrap our onigiri
with authentic Japanese nori to hold the onigiri without sticking the hands to the rice.
It also comes with different variations of rice mixtures for extra flavors. It
comes with Garlic Fried Japanese Rice, Japanese Rice with Assorted Veggies,
Japanese Rice with Bacon Bits, Japanese Rice with Shrimp, and Japanese Rice with
eggs. This variation of flavors will give our customers the best experience when they
eat Noypigiri.
We also provided different sauces for more flavors wherein the customers
can also have five flavors: Tuna Mayo, Melted Cheese, Barbeque Sauce, Toyo't
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Calamansi, and Garlic Flakes. It will give them plenty of flavors running to their
mouth to provide them with a unique experience in our product.
On The Go, Noypigiri offers a variety of flavors that is not currently
common in the market. The flavor of the onigiri is a popular Filipino “ulam” that is
used as fillings in the product. These filings are Pork Tapa, Pork Tocino, Sizzling
Sisig, Adobo Flakes, and Pork Barbeque.
Their preferred shape can customize the product's shape since we already
have tools to mold the product. The shape includes standard triangle, square, star,
flattened round, round, and cylindrical.
Our product is also unique, specifically in rice flavors wherein most of the
standard onigiri use only Japanese rice and salt for taste. It is also customizable,
wherein customers can choose their rice flavors according to their preferred choice.
It is one of our edges since most standard onigiri is already pre-made in every
convenience store.
It is affordable and has a Filipino twist on it. It is served to provide
convenience to the customer wherein they can consume it in a short period because
of its small type of product. It also provides the nutrients that an individual must
need for the day without the hassle of eating at a table or using a spoon and fork. We
believe that a hungry individual would not be able to perform their best in
workspaces, so our product is a perfect fit for people who are very workaholics.
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Figure 2 Noypigiri Standard Triangle Shape
Figure 3 Pork Tapa Fillings
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Figure 4 Adobo Flakes Fillings
Figure 5 Pork Tocino Fillings
26
Figure 6 Sizzling Sisig Fillings
Figure 7 Pork Barbeque Fillings
27
Product Logo
Figure 8 Product Logo
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Chapter 4
PRODUCTION PLAN
Technical Description of the Product
The standard onigiri size uses around ¾ cup of cooked rice, which is about
155 grams in weight. It is formed by a molder shaped into a triangle, square, star,
flattened round, round, and cylindrical.
The product is packed with a polypropylene plastic onigiri wrapper with a
dimension around 210x140 mm, Thickness: 0.04 mm.
The proponents have a variation of 5 Filipino fillings. These filings are Pork
Tapa, Pork Tocino, Sisig, Adobo Flakes, Pork Barbeque. All fillings are placed to
the product in an equal amount which is around 3-5 tablespoons. Additional fillings
are possible, but it is charged by the customer.
It also comes with different variations of rice mixtures for extra flavors. It
comes with five variations, specifically Garlic Fried Japanese Rice, Japanese Rice
with Assorted Veggies, Japanese Rice with Bacon Bits, Japanese Rice with Shrimp,
and Japanese Rice with Egg.

Figure 9 Packaging Concept
Figure 9 Front view of the Product
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Figure 10 Side View of the Product
Figure 11 Top View of the Product
31
Figure 12 Halves
Production Process
Pre-made ingredients process
Process A: Preparation of Japanese Rice
First, prepare 10 cups of Japanese short-grain rice, 11 ½ cups of water, and
the rice cooker. Put the rice in a large bowl and gently wash the rice in a circular
32
motion, and discard the water. Repeat this process about 3-4 times. Next, let the rice
soak in water for 30 minutes. Transfer the rice into a sieve and drain it entirely for at
least 15 minutes. Once water is boiling, turn the heat to the lowest setting and
continue to cook covered for 12 to 13 minutes, or until the water is completely
absorbed. At the 12-13-minute mark, take a quick peek and if there is any water left.
Then, close the lid and continue cooking for another minute or so. Remove the pot
(with the top on) from the heat and let it steam for another 10 minutes. Then transfer
the rice to a large plate or baking sheet lined with parchment paper. Fluff the rice
with a rice scooper. Let the cooked rice cool a little bit until the rice can be carried
without burning the hands. However, do not let the rice completely cool down.
Process B: Cooking of Rice Fillings
Prepare these ingredients: Cooking oil, Garlic, Assorted Veggies 3 Cups,
Bacon bits, Shrimp, and Egg. Put some cooking oil in the pan and start frying the
garlic, assorted veggies, bacon, shrimp, and egg per variant of fillings. Wait until 2-3
minutes and transfer it into the container.
Process C: Mixing of Rice Fillings
Prepare these ingredients: The five rice fillings, Japanese Rice, butter, salt.
Then, provide a huge container to mix the fillings and the rice until all the elements
are mixed properly. Then, put some salt and butter for flavorings. Lastly, put it
inside a container in preparation for the assembly.
33
Process D: Nori Sheets
Cut the nori sheets in thirds (⅓).
Process E: Preparation of Fillings: Pork Tapa
Prepare the following ingredients: 1-kilo pork loin with fat, one head garlic
minced, 1/4 cup soy sauce, 1/4 cup calamansi juice or lemon juice, 1 Tbsp. Brown
sugar optional, 1 1/2 cup Sprite or 7-up, salt and pepper to taste, ziplock bag, and
cooking oil for frying.
First, wash the 1-kilo pork loin in running water and drain for a few minutes
until it is tenderized. Next, slice the pork thinly, just like when slicing the meat when
making beef tapa. Then, in a large bowl or any plastic container (just enough to put
all the meat and the rest of the ingredients). Then, the pork, garlic, soy sauce,
calamansi juice, sugar, sprite or 7-up, salt, and salt pepper. Mix all the ingredients
until the sugar is dissolved and the meat is coated with the marinade mixture.
Marinate the meat in the fridge overnight. Use a zip lock bag, put the meat and
marinade and seal the bag instead of just using a bowl. This way, the meat will be
marinated evenly. To cook the pork tapa, heat about 1/4 cup of cooking oil and fry
the meat on low heat for 8 minutes or until the pork is tender and light brown.
Lastly, transfer it to a container and set aside the pork tapa filings.
Process F: Preparation of Adobo Flakes
34
Prepare the following ingredients: 2 lbs of non-fatty pork, two tablespoons
garlic minced or crushed, five pieces dried bay leaves, six tablespoons vinegar, 1/2
cup soy sauce, one tablespoon peppercorn, cooking oil, 2 cups water, salt to taste.
Combine the non-fatty pork, soy sauce, and garlic, then marinate for at least
1 hour. Next, Heat the pot, put in the marinated non-fatty pork, and then cook for a
few minutes. Pour remaining marinade, including garlic. Then, add water, whole
peppercorn, and dried bay leaves, then bring to a boil. Simmer for 40 minutes to 1
hour. Put in the vinegar and simmer for 12 to 15 minutes. Then, add salt to taste.
Shred the pork pieces along the grain to get small strands. Prepare to heat oil
in a pan, and once it starts to smoke, add the pork strands. Cook while continuously
stirring until crispy, add vinegar let, mix and let it cook for a while. Remove from
pan and place in a colander to drain excess oil. Lastly, transfer it to a container and
set aside the adobo flakes fillings.
Process G: Preparation of Pre-made Pork Tocino, Sizzling Sisig, and Pork
Barbeque
Prepare the following ingredients: 3 packages of Pork Tocino, Sizzling Sisig,
and Pork Barbeque (each), ¾ cups of water for each filling, three tablespoons of oil
for each filling, frying pan.
35
Separate the three fillings into three different pans. Leave the pan in medium
to high heat for about 10 minutes. Add the three fillings and water. Simmer until
water is reduced and add oil. Then, cook until desired crispness is achieved. Lastly,
transfer it to a container and set aside the three filings.
Process H: Onigiri Assembly
While rice is being soaked and drained (45 minutes), prepare the onigiri
fillings (Process C, D, E). Wet both of your hands with water to prevent the rice
from sticking to your hands. Then put some salt in the hands and rub to spread all
around the palms. Then, dip three fingertips in salt. Scoop out a handful of (Process
A) Japanese short-grain rice (about ⅓ cup) into one hand. Create a small well
(indentation) in the center of the rice. Put one kind of filling (about 3-5 tsp) inside.
Then mold the rice with your hands around, cover the filling entirely, or use a
molder for a specific shape. Press the rice around the filling to gently form the rice
into a triangle. It uses three fingers (thumb, index finger, middle finger) to make a
triangle corner. The hands should be just firm enough, so the onigiri doesn’t fall
apart. Wrap the onigiri with nori seaweed (Process B). Next, sprinkle it with sesame
seeds on top. Lastly, place a little bit of each filling on top of onigiri to know which
kind it is.
Process I: Molding of Shape
Molding tools are provided to mold the preferred shape of the customer.
36
Process J: Sealing of Product
Wrap the finished product onigiri with a polypropylene plastic onigiri wrapper.
Other Processes
Process K: Microwaving of onigiri
When customer orders, onigiri are microwaved for 1 minute if it is ordered.
Process L: Adding sauce
Onigiri is opened and added with 10 grams of Tuna Mayo, Melted Cheese,
Barbeque Sauce, Toyo’t Calamansi, and Garlic Flakes.
Process M: Taking of orders
Customers are asked for their orders and given an option to choose what
preferred fillings they would like to go with their chosen onigiri.
Process N: Serving
Customers are served with their orders.
Table 2 Production Process
Proces
Process Name Precedent
s
37
A Preparation of Japanese Rice -
B Cooking of Rice Fillings -
C Mixing of Rice Fillings -
D Nori Sheets -
E Preparation of Fillings: Pork Tapa -
F Preparation of Adobo Flakes -
Preparation of Pre-made Pork Tocino, Sizzling Sisig, and

G -
Pork Barbeque
H Onigiri Assembly C,D,E,F,G
I Molding of Shape -
J Sealing of Product -
K Microwaving of onigiri
L Adding of sauce -
M Taking of orders -
N Serving -
38
39
Figure 13 Process Chart of Noypigiri
40
Table 3 Tools, Machineries and Equipment
Equipment Brand Price
Rice Cooker Kyowa ₱709
Microwave American Home ₱2,995
Induction cooker Blue water ₱820
Freezer Condura ₱5,000
Utensils Chef’s Gallery ₱618
Chopping Board No Brand ₱235
Container Fas Repack ₱70
Onigiri Molder No Brand ₱175
Total Cost ₱10,622
Table 4 Raw Materials and Supplies
Ingredient Supplier Price
Japanese Short Grain-Rice Puregold Paliparan 25 kg/ ₱1,249
Wet & Dry Market

25 kg/ ₱1,150
Molino
Purified Water SM Hypermarket 7 Liters/ ₱90
Pork Loin with Fat Monterey Meat Shop 2 kg/ ₱674
Non-Fatty Pork Monterey Meat Shop 2 kg/ ₱804
Vegetable Oil SM Hypermarket 1.5 Liters/ ₱190
Soy Sauce SM Hypermarket 1 Liter/ ₱211
Vinegar SM Hypermarket 1 Gallon/ ₱140
Garlic Imus Public Market 345 Grams/ ₱166
Sprite/7-up Soda SM Hypermarket 1.5 Liter/ ₱68
41
Calamansi/Lemon Juice SM Hypermarket 70 ml/ ₱119
Brown Sugar SM Hypermarket 1 kg/ ₱45
1 kg/ ₱30
Salt and Pepper SM Hypermarket
1 kg/ ₱35
Dried Bay Leaves Imus Public Market 250 Grams/ ₱70
Peppercorn Imus Public Market 100 Grams/100
1 pack
Ifuki Yaki Sushi Nori Sheets District Imus
(100 sheets)/ ₱580
Pampangas Best
Pre-Made Tocino 450 Grams/ ₱138
Supplier
Mekeni Sizzling
500 Grams/ ₱270
Pre-Made Sizzling Sisig Supplier
Pre-Made Pork Barbeque Local Korean Store 240 Grams/₱175
Polypropylene Plastic Onigiri

Wrapper Korean Store Imus 120 Pieces/ ₱85
Cheese Korean Store Imus 165 Grams/ ₱89
Barbeque Sauce Korean Store Imus 1.5 kg/ ₱180
Tuna Mayo Korean Store Imus 450 Grams/ ₱280
Wet & Dry Market

Citrus (Calamamsi) 500 Grams/ ₱76.50
Molino
Garlic Flakes SM Hypermarket 1 kg/ ₱133
Cayenne Pepper District Imus 250 Grams/ ₱130
Assorted Veggies SM Hypermarket 1 kg/ ₱180
Bacon SM Hypermarket 400 Grams/ ₱261
Shrimp SM Hypermarket 500 Grams/ ₱365
42
Eggs SM Hypermarket 15 Pieeces/ ₱125
Cheese Sauce SM Hypermarket 500 Grams/ ₱155
Butter SM Hypermarket 200 Grams/ ₱135
Brown Paper Bag (3.5 x 6.5) Puregold Paliparan 100 Pieces/ ₱45
Cling Wrap (30 x 150) SM Hypermarket 1 Roll/ ₱210
Tissue SnR Imus Dozen (Roll)/ ₱350
Plastic Gloves SM Hypermarket 100 Pieces/ ₱16
Time and motion study
The time and motion study is done by estimating the number of outputs and
how long it takes to produce a batch. The production and time are estimated by
timing five trials for each task. The amount of working time per day was estimated
to be 8 hours during the study. The purpose of the time and motion study is to
estimate how many orders the business can take and fully understand the worker’s
capacity. The proprietors also used the time and motion study to improve working
time or increase the number of batches that can be produced in a single production.
It is also a great way to find the most efficient and effective way of creating the
products.
On the Go plans to utilize the assembly line in the production of the products.
It was considered the better option rather than the job shop because the creation of
onigiri is only composed of simple repetitive tasks that any member can do. It is also
preferable because of its nature to utilize every worker to complete a task.
43
Table 5 Time and Motion Study
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average

(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
Process A 67 65 59 68 62 64.2
Process B 3 5 7 4 4 4.6
Process C 2 1 3 3 2 2.2
Process D 5 6 4 4 2 4.2
Process E 76 72 71 73 74 73.2
Process F 71 73 70 74 76 72.8
Process G 10 13 9 15 14 12.2
Process H 2 2 3 4 1 2.4
Process I 1 0.2 1 1 1 0.84
Process J 0.5 0.3 0.7 1 0.6 0.62
Process K 1 1 1 1 1 1
Process L 0.2 0.4 0.1 0.5 0.2 0.28
Process M 0.2 0.1 0.1 0.1 0.1 0.12
Process N 0.3 0.2 0.2 0.2 0.1 0.2
Table 6 Time and Motion Study and Plant Capacity for Rice Fillings

Process A 67 65 59 68 62 64.2
Process B 3 5 7 4 4 4.6
Process C 2 1 3 3 2 2.2
44
Production Capacity = 7 batches/ 8hrs/batch
Total Task time = 71 minutes
is 50 units, 7 batches = 350 units
Table 7 Time and Motion Study and Plant Capacity for Sauces
Process L 0.2 0.4 0.1 0.5 0.2 0.28
Production Capacity = 1714
batches/8hrs, /batch 50 units, 1714 batches
Total Task time = 0.28 minutes
= 85,000 units
Table 8 Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri
(Minutes) (Minutes) (Minute) (Minutes) (Minutes) (Minutes)
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
76 72 71 73 74 73.2
E
Process
2 2 3 4 1 2.4
H
Process
1 0.2 1 1 1 0.84
I
Process
0.5 0.3 0.7 1 0.6 0.62
J
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
batches/8hrs, /batch is 50 units, 6 Total Task time = 85.06 minutes
batches = 300 units
Table 9 Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri
45
(Minutes) (Minutes) (Minute) (Minutes) (Minutes) (Minutes)
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
71 73 70 74 76 72.8
F
Process
2 2 3 4 1 2.4
H
Process
1 0.2 1 1 1 0.84
I
Process
0.5 0.3 0.7 1 0.6 0.62
J
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
batches/8hrs, /batch is 50 units, 6 Total Task time = 84.66 minutes
batches = 300 units
Table 10 Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork
BBQ Noypigiri
Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
10 13 9 15 14 12.2
G
Process
2 2 3 4 1 2.4
H
Process
1 0.2 1 1 1 0.84
I
Process
0.5 0.3 0.7 1 0.6 0.62
J
46
Process
1 1 1 1 1 1
K
Process
0.2 0.4 0.1 0.5 0.2 0.28
L
Process
0.2 0.1 0.1 0.1 0.1 0.12
M
Process
0.3 0.2 0.2 0.2 0.1 0.2
N
Production Capacity = 13 batches/8hrs, Total Task time = 35.94
/batch is 50 units, 13 batches = 650 units minutes
Plant Capacity
The team can produce 50 servings per batch of 5 different product varieties a
day. It will be stated later on that the survey results regarding the respondent fillings
preference that 23.6% of the respondent’s chose pork barbeque which is the highest
preference percentage. As our results, we are going to produce more products that is
preferred by the respondent’s, while the least preferred will be produce less.
Based on the time and motion study and plant capacity, starting with our
“Pork Tapa Noypigiri,” the total task time is 85.96 minutes, wherein it can produce
six batches with a total of 300 units in 8 hours straight. In comparison, our “Adobo
Flakes Noypigiri” has a total task time of 84.66 minutes that can produce six batches
with a total of 300 units in 8 hours straight. Lastly, as our last three variants, the
“Tocino, Sisig, and Pork Noypigiri” has a total task time of 35.94 minutes.
Compared with the two variants, the three variants can be produced quickly since
there are no preparations of ingredients that can produce 13 batches with 650 units in
8 hours straight. We based our servings on the meat per product variant since it is
one of the expensive ingredients that we need to maximize without any leftovers. On
47
the Go will make batch servings by half cooking the fillings and making 50 units per
batch that prevent the operation from having leftovers.
Business Location
Since we are in a pandemic situation that limits everyone to go outside,
especially children and teens with an age bracket of 0-18, which is one of our
potential customers, the team decided to sell our products online since the business
can be operated from anywhere. It also has no opening time restrictions. While
operating the business online, the team also decided to be on Molino IV, Bacoor,
Cavite (Near SM Molino) since one of our team has a business in the area. It is an
opportunity for us to create a store beside it. The location is also our advantage
because all the team lives within Molino IV, Bacoor, Cavite that enables the team to
meet.
If the pandemic ends, the first location that the team decides will be on De La
Salle University Dasmarinas. This location would be ideal for us to test our newly
developed product since there is also a student like us. We can ask the students to
give us feedback about our product. This will help us to improve products and
services.
On the Go’s second location will be on malls, putting a store in a mall that
could determine how competitive our product is. Currently, the proponents are
eyeing to agree with any mall that would have a good market for the product.
48
Figure 14 Plant/Business Layout
Production Schedule and Labor Requirements
The proponents have decided to work for 8 hours a day for five days, having
176 hours per month. A minimum of one worker shall be operating the kitchen and
one worker operating the cashier. Worker A shall be responsible for marketing the
product if there are no customers and help worker B during the peak hours of the
49
business. A total of 5 tasks have been divided for the workers, preparation of
ingredients, cooking, packing, and serving. Also, the three workers should be
interchangeable and capable of doing the assigned tasks of other workers in case of
emergencies or matters when one of them is not available.
Table 11 Labor Requirements
Proponents Assigned
Task/Process Worker A Worker B Worker C
Preparation X X
Cooking X
Packing X X
Marketing/Promoting X
Serving X
Taking of orders X
Production Cost
Table 12 Rice Fillings Costing

(Assuming
Rice
50 units is
Fillings
produced
Costing
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Assorted
180 1000 0.18 10 1.8 54
Veggies
50
Bacon 261 400 0.65 6 3.9 117
Shrimp 365 500 0.73 8 5.84 175.2
Eggs 125 750 0.17 12 2.04 61.2
Cheese 89 165 0.54 10 5.4 162
Table 13 Sauce Costing

(Assuming
Sauce 30 units is
Costing produced
per batch)
Weight
Tuna
280 450 0.62 10 6.2 186
Mayo
Cheese
155 500 0.31 10 3.1 93
Sauce
Barbeque
180 1500 0.12 10 1.2 36
Sauce
Toyo’t
Calamans 287.5 1500 0.19 7 1.33 39.9
i
Garlic
133 1000 0.13 12 1.56 46.8
Flakes
Table 14 Pork Tapa Noypigiri Costing

(Assuming
Pork 50 units is
Tapa produced
per batch)
Weight
Japanese 1249 25000 0.05 180 9 450
Short-
Grain
51
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pork
Loin with 674 2000 0.34 20 6.8 340
Fat
Soy
211 1000 0.16 20 3.2 160
Sauce
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120
Brown
45 1000 0.045 15 0.68 34
Sugar
Calamans
119 1.7 5 8.5 425
i Juice 70
Pork
33.64 1,682
Tapa
Table 15 Adobo Flakes Noypigiri Costing

(Assuming
Adobo 50 units is
Flakes produced
per batch)
Weight
Japanese
Short-
1249 25000 0.05 180 9 450
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Non
Fatty 804 2000 0.40 20 8 400
Pork
Soy
211 1000 0.16 20 3.2 160
Sauce
52
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120
Pepperco
100 100 1 5 5 250
rn
Dried
Bay 70 250 0.28 3 0.84 42
Leaves
Adobo
31.5 1,575
Flakes
Table 16 Tocino Noypigiri Costing

(Assuming
50 units is
Tocino
produced
per batch)
Weight
Japanese
Short-
1249 25000 0.05 180 9 450
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
138 450 0.31 20 6.2 310
Tocino
Tocino 17.52 876
Table 17 Sisig Noypigiri Costing

(Assuming
50 units is
Sisig
produced
per batch)
Weight
53
Japanese
Short-
1249 25000 0.05 180 9 450
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
270 500 0.54 20 10.8 540
Sisig
Sisig 22.12 1,106
Table 18 Pork BBQ Noypigiri Costing

(Assuming
Pork 50 units is
BBQ produced
per batch)
Weight
Japanese
Short-
1249 25000 0.05 180 9 450
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
Pork 175 240 0.73 20 14.6 730
BBQ
Pork
25.92 1,296
BBQ
Table 19 Packaging Costing
(Assuming 50 units is
Packaging Per Unit
produced per batch)
54
Polypropylene Plastic
Onigiri Wrapper 0.70 35
Brown paper bag 0.45 22.5
Cling wrap 2.2 110
Packaging total 3.35 167.5
Table 20 Variable Factory Overhead
Indirect Item Amount per pack

Tissue 350
Plastic Gloves 16
Mask 25
Cost Usage
Electricity 1,000 Monthly
Water 300 Monthly
Transportation 2,500 Monthly
Gas 600 Monthly
55
Chapter 5
MARKETING PLAN
This chapter will establish and integrate all its sales effort and marketing to
project a consistent image of the partnership that everyone in the organization should
understand and support.
Marketing Environment
On the Go, Noypigiri is a new variant of onigiri that we would like to
introduce to the market. Noypigiri has its competitors, specifically 7-Eleven, Family
Mart, Lawsons, and local korean store. So far these competitors are very familiar to
the public, and to us, they lack marketing strategy in term of promoting their product
especially their onigiri. We want our product in the system of the public wherein it is
the option of the public as their preferred rice meals since there are a lot of options.
The team will utilize its promoting strategies, and hoping that the public will
consider our Filipino variant of Onigiri. Other factors that can affect our company
are its social and cultural aspect, eventually, the public’s view of onigiri will change,
the trend will change, and that is one of the factors every retail store might be afraid
of, one day you are the trend, and the next day you might be not, and this affects the
whole company, sales, product, and the morale of the company.
Another factor that may affect the business are the economic factors of the
country. It will have a big impact on the business in terms of newly passed laws that
regards to taxes that will surely affect not just our business but every other industry
out there. For Technological factors, the team assume that these factors will benefit
us. There might be new machines that can be developed that will make our jobs
easier in terms of production, technologies for the office workspace, and many more.
We believe that these 4 factors shall impact the company in the present and
presumably in the future.
Target Market
The company's target market is the residents of barangay Molino I-IV. The
survey was conducted in these barangays in Molino, Bacoor, Cavite. Based on the
socio-economic classes, our main target would be the skilled both blue and white-
collar workers. The company tries to keep the selling price "friendly" that focuses on
the upper-middle class, middle class, working-lower, and even the last class listed in
the socio-economic classes. We want to reach out to every worker out there.
This is the company's long-term goal. For now, the company would like to
focus on barangays Molino I-IV. We mainly target those employees who have hectic
schedules. The company also would like to pursue this venture based on the survey
results, which is very promising to the company, and every expectation from the
survey was achieved; that is why the company will pursue this venture.
57
Market Study
The purpose of the market study is to gather data on customers and potential
customers. It explained the detailed description of the research design used on how
the research was done, the data gathering procedure, and the statistical technique.
Objectives of the study
 To determine the psychographic profile of the target market
 To determine the customer’s buying power and buying patterns towards their
food.
 To determine what kinds of fillings the customers would like to go with the
onigiri.
 To determine the customer’s willingness to buy the product.
 To assess the acceptability of the product to the market.
 To gather data that would allow further improvements for the product.
Research design
The partners used descriptive research to define the acceptability and
profitability of the product and concentrate on further adjustments to create a more
competitive product by assessing the business value of the entire Molino I-IV,
Bacoor, Cavite market by evaluating a good number of respondents who can
represent each of the needs to classify the acceptability and profitability of the
product and focus on further improvements to develop a more competitive product.
58
Research Methodology
As stated in our research design, the team uses a descriptive research
approach to determine the market potential of a random population in social media.
It focuses on Molino I-IV, Bacoor, Cavite area by using data collection and content
analysis, resulting in a report on the variations and differences of the respondents'
preferences.
Population and sample size
The researchers used the population of Molino I, II, III, and IV, Bacoor,
Cavite as our population size. Molino I-IV has a population size of 163,215, and out
of this population size, the sample size of 383 was selected, but we are able to cater
442 respondents that provide us a more robust basis that has a margin of error of
0.05 percent and a confidence interval of 95 percent.
Research Instrument
To get the appropriate data needed, the researcher will have a survey
questionnaire with fifteen questions with six (6) parts that become our data gathering
tool. The survey questionnaire contained daily allowance, product preference, eating
habits, spending habits, willingness to purchase the product, evaluation of the
proposed product, price preferences, suggestions for improvement, etc. Starting from
question 1 to 3, the questions will ask for the profile of the respondents, specifically
59
their names, gender, and age. For question 4, it is a tool for us to determine the level
of allowance per day from our respondents to understand the respondents buying
power as stated in our objectives of the study. For question 5-8, it will determine the
familiarity of our product within the market. For questions 9-12, it will determine the
evaluation of respondents about our product preferences. For questions 13-14, it is a
tool to determine the respondent's willingness to buy the product and the
respondents' evaluation of our proposal's ideal price preferences. Lastly, question 15,
will determine the respondent's suggestions for the possible improvement of our
proposal that becomes our basis for the concept to be improved.
Method of Data Collection
The researchers used stratified random and convenience sampling and non-
probability sampling. To guarantee that our potential respondents will answer our
survey, we have tried sending our survey requests during peak response times,
specifically Thursday and Friday. We have acquired all of the data in different social
platforms wherein we send out the survey links in social media such as Facebook,
Instagram, and Twitter.
Method of Data Analysis
To effectively gather market data, the researcher selected self-administered
questionnaires that combined quantitative and qualitative data. We have summarized
and compiled the data’s percentage results in every question for us to acquire the
60
respondent’s preferences and insights from the data set that includes numbers,
statistics, characteristics, and ideas.
Results and Discussion
There are 163,215 people in Molino I-IV, Bacoor, Cavite in 2021. According
to the statistics of worldpopulationreview, Bacoor, Cavite has a population of
700,000 in 2021, whereas in 2015, its population is around 600,000, increasing about
15%. Since the population data in Molino I-IV that we have gathered is only the
population size in 2015, we multiplied it to 15%, which is the percentage basis of
increase in population in Bacoor, Cavite for us to have the 2021 Molino I-IV
approximate population size that results to 163,215.
Survey Results
Table 21 Gender
Survey Choices Percentage

Male 40.3%
Female 59.7%
For the first question in our survey, Out of 442 respondents. 40.3% or 178
respondents are males, and 59.7% or 264 respondents are females, concluding that
we have catered more female respondents than males in Molino I-IV, Bacoor, Cavite
areas.
Table 22 Age Of The Respondents
Age Bracket
Lowest 10 Years Old
61
Highest 73 Years Old
For the second question in our survey, Out of 441 respondents. We have
acquired an age bracket starting from 10 years old up to 73 years old. In a specified
age bracket, here is the list of age of our respondents: 10, 12, 13, 14, 15, 16, 17, 18
19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 33, 34, 35, 36, 38, 39, 40, 41, 42,
44, 43, 45, 46, 47, 49, 50, 51, 52, 55, 57, 58, 59, 68, 69, 70, 73.
Table 23 Respondent’s Allowance Per Day
Respondents Allowance Bracket

Lowest ₱20.00
Highest ₱5000.00
For the third question, out of 441 respondents, we have acquired the
respondent’s allowance bracket starting from 20 pesos, the lowest day allowance of
our respondents, and the highest, 5,000 pesos. In a specified respondents allowance
bracket, here is the list of the allowances: 20, 40, 50, 70, 80, 90, 100, 120, 130, 150,
155, 160, 180, 200, 250, 300, 350, 400, 450, 490, 500, 537, 590, 600, 650, 610, 800,
850, 1,000, 2,000, 2,500, 3,000, 3,500, 4,000, 5,000. Since an answer text answers
the question, we cannot tally the respondent’s allowance or any graph that would
finalize the statistics. But as we observe, the majority of the respondent’s allowance
per day is 500 pesos which is an advantage for the team since we have a price
advantage considering that our product is only below 50 pesos. In short, customers
can purchase our product within a day with the allowance that they have.
62
Table 24 Respondents Familiarization To The Product

YES 64.7%
NO 29.4%
MAYBE 5.9%
For the fourth question in our survey, out of 442 respondents, 64.7% or 286
respondents have an idea about the product. At the same time, 29.4% or 130
respondents do not have an idea about Japanese Onigiri. Lastly, 5.9% or 26
respondents are not sure about the product. It concludes that most of our respondents
have already heard about Japanese Onigiri, wherein they already know about the
product’s features.
Table 25 Respondent’s Eating Percentage

YES 41.2%
NO 58.8%
For the fifth question in our survey, 442 respondents have answered the
question wherein 58.8% or 260 respondents answered "Yes," and 58.8% or 182
respondents answered "No." The data concludes that we need to improve our
customer's experience regarding our proposed product since most have already eaten
Japanese Onigiri. They may have purchased it from our potential competitor.
63
Table 26 Respondent’s Familiarization To The Product Within The Competitors

Mall 52.7%
Convenient Store 33%
Others 14.3%
For the sixth question in our survey, Out of 318 respondents. 52.7% or 166
respondents answered in “Malls,” which shows that most of our respondents
encounter a product similar to our product proposal. While 33% or 104 respondents
answered in “Convenient Store,” wherein it appears that the 104 respondents
possibly have seen or purchased the product to our potential competitor specifically
7/11, Family Mart, Lawsons, and Local Korean Store. Lastly, 14.3% or 45
respondents encounter the product in different stores such as Japanese Restaurant,
School, Theater and saw it on Social Media.
Table 27 Respondent’s Eating Habits Within The Product

Once a Week 10.3%
Twice a Week 5.8%
Thrice a Week 6.5%
Sometimes 77.4%
For the seventh question in our survey, Out of 292 respondents. 10.3% or 30
respondents have eaten Japanese Onigiri once a week. 5.8% or 17 respondents have
eaten Japanese Onigiri twice a week. 6.5% or 19 respondents have eaten Japanese
64
Onigiri thrice a week. Lastly, 77.4% or 226 respondents have eaten Japanese Onigiri
sometimes. The data concludes that Japanese Onigiri is not an essential or a daily
food to everyone. We have to make sure that our product proposal will impact its
potential customers by increasing consumer awareness of our product and
convincing potential customers to buy it using different types of business promotion.
Table 28 Respondent’s Product Fillings Selection Percentage

Pork Tapa 23.3%
Adobo Flakes 26.5%
Pork Tocino 9.3%
Sizzling Sisig 17.4%
Pork Barbeque 23.6%
For the eight-question in our survey, out of 442 respondents. 23.3% or 103
respondents preferred “Pork Tapa” Fillings. Second, 26.5% or 117 respondents
preferred “Adobo Flakes” Fillings. Third, 9.3% or 41 respondents preferred “Pork
Tocino” Fillings. Fourth, 17.4% or 77 respondents preferred “Sizzling Sisig”
Fillings. Lastly, 23.6% or 104 respondents preferred “Pork Barbeque” Fillings. The
data concludes that the least fillings that we need to produce in the pre-made
process are “Pork Tocino” for the ingredients not to let it go to waste. We need to
procure low-cost suppliers of fillings, especially “Adobo Flakes,” “Pork Tapa,”
and “Pork Barbeque,” since the majority of the respondents preferred these fillings .
Table 29 What fillings would you prefer to mix on the rice?
65
Garlic Sprinkles 26.7%
Bacon Bits 27.6%
Shrimp 13.8%
Assorted Veggies 19%
Scrambled Egg 12.9%
For the ninth question in our survey, Out of 442 respondents. 26.7% or 118
respondents select “Garlic Sprinkles” as their preferred fillings. 27.6% or 122
respondents choose “Bacon Bits.” 13.8% or 61 respondents choose “Shrimp.” 19%
or 84 respondents choose “Assorted Veggies.” Lastly, 12.9% or 57 respondents
choose “Scrambled Egg” as their preferred fillings.
Table 30 Respondent’s Product Dips Selection Percentage

Tuna Mayo 22.9%
Melted Cheese 33.3%
Barbeque Sauce 14%
Toyo’t Calamansi 22.6%
Garlic Flakes 7.2%
For the tenth question in our survey, Out of 442 respondents. 22.9% or 101
respondents choose “Tuna Mayo” as their preferred dips in their Japanese Onigiri.
33.3% or 147 respondents choose “Melted Cheese.” 14% or 62 respondents choose
“Barbecue Sauce.” 22.6% or 101 respondents choose “Toyo’t Calamansi.” Lastly,
7.2% or 32 respondents choose “Garlic Flakes.”
66
Table 31 Respondent’s Product Shape Selection Percentage

Standard Triangle 56.8%
Square 14.9%
Star 5.7%
Flattened Round 13.6%
Cylindrical 9%
For the eleventh question in our survey, Out of 442 respondents. 56.8% or
251 respondents preferred “Standard Triangle.” 14.9% or 66 respondents choose the
“Square” shape. 5.7% or 25 respondents choose the “Star” shape. 13.6% or 60
respondents choose the “Flattened Round” shape. Lastly, 9% or 40 respondents
choose the “Cylindrical” shape. The data collected shows that more than half of the
respondents choose the standard triangle. Since our product is made in the actual
order, the shape still depends on the customer’s preference.
Table 32 Respondent’s Willingness To Purchase The Product

Yes 76.9%
No 1.1%
Possibly 21.9%
For the twelve questions in our survey, Out of 442 respondents. 76.9% or
340 respondents voted “Yes” wherein they are considering buying our proposed
product. 1.1% or five respondents voted “No,” wherein they are not considering
buying our proposed product. Lastly, 21.9% or 97 respondents voted “Possibly,”
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wherein the respondents are unsure if they will buy our proposed product. It
concludes that the team must highlight the advantages of our product and emphasize
that our product is better and cheaper than our potential competitors to cater to the
21.9% respondents who voted “Possibly” and the 1.1% respondents who voted
“No.”
Table 33 Respondent’s Preferred Price For The Product

45 34.8%
55 22.4%
65 19%
75 15.2%
80 above 8.6%
For the last question in our survey, Out of 442 respondents. 34.8% or 154
respondents have chosen “45” pesos as our product price. 22.4% or 99 respondents
have chosen “55”. 19% or 84 respondents have chosen “65”. 15.2% or 67
respondents have chosen “75”. Lastly, 8.6% or 38 respondents have chosen “80
above”. The data show that even though the majority have chosen “45” pesos as our
product price, we still have a higher mark-up value since the average production cost
of our onigiri is around 19.29 pesos. The fillings, sauces, and packaging are not yet
included in the average price. If fillings, sauces, and packaging are combined, the
cost of the average filling is 3.80, the cost of the average sauce is 2.68, and
packaging average cost is 3.35, which leads to a total of 29.12 pesos with a mark-up
of 15.88 pesos if the product price is “45” pesos. The “45” pesos range is also our
68
competitive edge over our potential competitors since our competitors have a price
range of 55-180 pesos based on Table 1. Competition.
Marketing Strategies
Product
As stated in the uniqueness of the product in chapter III, “On The Go
Noypigiri offers a variety of flavors that is not currently common in the market. The
flavor of the onigiri is a popular Filipino ‘ulam’ that is used as fillings in the product.
These filings are Pork Tapa, Pork Tocino, Sizzling Sisig, Adobo Flakes, and Pork
Barbeque”. The product is customizable, wherein customers can choose their rice,
fillings, and sauce flavors according to their preferred choice. In short, our product is
made to order.
This is one of our edges since most standard onigiri is already pre-made in
every convenience store. Secondly, we wanted to take serious action in packaging
design since packaging can play a vital role in product sales and boost our brand.
The team also wants to improve the product’s appearance to give a quality
impression (functional value). It can draw attention and influence the ease of
categorization of the product.
69
Place
As stated in our business location in chapter 4, the team decided to be on
Molino IV, Bacoor, Cavite (Near SM Molino). The team selected the area because
one of our team has a business in the location. It is near a subdivision (Citihomes
Subdivision) that can open an opportunity to market our potential customer by
promoting our product in the subdivision’s social media group, specifically on
Facebook. Bearing in mind that a subdivision consists of different types of socio-
economic classes, our target market. The range of the location is composed of more
subdivisions, but we would like to focus on a subdivision nearest to our stall. It is
also an opportunity for us to create a store beside it since the building itself is a
storefront commercial property. Since it is a storefront commercial property, the
possibility of acquiring our market is high considering that the commercial business
is already well known within its location.
The location is also our advantage because all of the team lives within
Molino IV, Bacoor, Cavite that enables the team to meet. The location also has a lot
of trade channels wherein we can have different options of getting our supply chain
partners such as wholesalers and retailers by finding the right contact and ask to
work with them that fits in our business to be able for us to reduced issues with
availability, quality, and delays in supply. Lastly, to the competitors that are within
the range of the location, our public relations manager would try to monitor the way
the competitors do business, specifically the new products that they are developing,
how they charge prices, how they distribute and deliver their products, their media
70
activities and such. By assessing their business, the team is going to adopt the
competitors’ business to be applied to ours and make improvements out of it that
will make our products, services, and marketing stand out.
Price
On the Go wants to monitor quality and customer service satisfaction closely.
The team has decided on a price of 45 pesos based on Table 34 in results and
discussion. We want the price to be attractive to consumers while still turning an
acceptable profit for our company. We will use a product development strategy that
process of bringing innovation to consumers. Our price is our competitive edge since
our competitors have a price range higher than our price. The team chooses
competitive pricing as our pricing strategy since the behavior of our customers is an
important element for product pricing. Once the product is part of a mature market
and fighting with a relatively high number of substitutes and competitors, the pricing
actions of our competitors could well be a factor driving our profit. This is where we
set the price according to the competitors.
Promotion
The proprietors will utilize direct marketing through this, and it allows
proprietors to communicate with the target market directly. Second, the company
will be accessing online advertising by using Facebook advertisements, Twitter Ads,
and Instagram short videos and photos. We will also be handing out printed ads such
as flyers and posters put in public places to make the business and the product itself
71
familiar to the public to acquire more brand recognition. Third, we will have high
aesthetic photos on our website. Arguably the very best way to promote our
restaurant online is with high-quality, drool-inducing photos. Visual content is in
high demand online these days, and having delicious-looking images on your
website and across various social media outlets is essential for drawing the hungry
eye.
We will hire people with the profession of photography and such. Fourth, we
will conduct meetings with potential investors. We will also pitch the goal of our
business to our potential investors to make those potential investors help us build the
reputation of our business. Fifth, we will be contacting influencers such as brand
ambassadors and send them packages to try. Another strategy we would like to apply
is a referral program where every new customer gets a card where it said that if you
bring a friend or anyone you know, you will get something free from the menu, be it
an appetizer or an entrée. Sixth, we will be a partner of delivery services for Food
panda and Grab Philippines. Lastly, we will do house-to-house product selling and
brochure within the business perimeter, and last, we will attend food park events to
gain more customers and increase our product awareness.
Sales Projections
On the Go will base its sales projections in 4 quarters annually. Upon the
start of operations, the company projects that the company would sell an average
assumption of 65 units per day in the first quarter and it will gradually increase
72
overtime, in total, if we want to know how much we sell in a year, the total units
would be 43,890 units. A table below is provided for more accurate information.
Table 34 Sales Projection

Quarter Year
1 2 3 4 1
Sales
4,290 4,950 5,610 6,600 21450
Noypigiri
Sales Rice
1650 2310 3300 3960 11220
Fillings
Sales Dips 1650 2310 3300 3960 11220
Total 7,590 9,570 12,210 14,520 43,890
Price ₱ ₱ ₱ ₱
Noypigiri 45.00 45.00 45.00 45.00
Price Rice ₱ ₱ ₱ ₱

Fillings 10.00 10.00 10.00 10.00
₱ ₱ ₱ ₱
Price Dips
8.00 8.00 8.00 8.00
₱ ₱ ₱ ₱ ₱
Net Sales 222,750.0 264,330.0 311,850.0 368,280.0 1,167,210.
0 0 0 0 00
With our selling price of PHP 45 per Noypigiri, PHP 10 per rice fillings, and
PHP 8 per dips, we are looking at a total sale of PHP 1,167,210 in 43,890 units sold
including the fillings and dips. By adding the total units, we can acquire 43,890 units
to be sold. However, it is just an assumption if all of its products are sold in each
quarter within the year. The sales projection will further be explained in chapter 6.
73
Chapter 6
FINANCIAL PLAN
Sources of Financing
Felizardo, Angelo 25% P 40,000

Anonuevo, Chubi 25% P 40,000
Guiterrez, Justin Adler 25% P 40,000
Rico, Jervic Alven 25% P 40,000
Reyes, Carol 25% P 40,000
Total 100% P 200,000
The owner’s source of finance is composed of the contributions of the five
members. As it was stated in the table below, P200,000 is the partnership starting
capital wherein each member contributed P40,000. All members acquired the
contributions by loaning to their relatives/family which will be paid when the team
reached the payback period that will further be explained in this chapter.
Budgets and Schedules
Production Budget
Quarter Quarter Quarter Quarter

Year
1 2 3 4
Expected Unit Sales 7,590 9,570 12,210 14,520 43,890
Add: Desired ending Finished
0 0 0 0 0
Goods
Total Units Needed 7,590 9,570 12,210 14,520 43,890
Less: Beginning Finished
0 0 0 0 0
Goods Unit
Required Production in
7,590 9,570 12,210 14,520 43,890
Units
Production Budget measures the required production, in this case in units, to
better gauge the business’ needs in the future. However, the group assumes that all
of its products are sold in each quarter within the year. Also, since the business’
nature is to deliver its food fresh to its customers, the business is to avoid inventory,
stock, as well as the pre-made product.
Sales Budget
Noypigiri Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
4,290 4,950 5,610 6,600 21,450
Units
Selling Price Per
45 45 45 45 45
Unit
Total Budgeted ₱193,050 ₱222,750 ₱252,450 ₱297,000 ₱965,250
Sales .00 .00 .00 .00 .00
Rice Fillings Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
1,650 2,310 3,300 3,960 11,220
Units
Selling Price Per
10 10 10 10 10
Unit
Total Budgeted ₱42,900. ₱49,500. ₱56,100. ₱66,000. ₱214,500.
Sales 00 00 00 00 00
Dips Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
1,650 2,310 3,300 3,960 11,220
Units
Selling Price Per
8 8 8 8 8
Unit
Total Budgeted ₱13,200. ₱18,480. ₱26,400. ₱31,680. ₱89,760.
75
Sales 00 00 00 00 00
Sales Budget calculates the expected sales in units per quarter and its
associated amount in PHP. As seen in the graph above, Quarter 1 started with 65
units to be sold within a day, then multiplied by 22 working days and to be
multiplied once again in 3 months. We included also the 5 variants of dips with a
total of 25 units sold, 5 variants of rice fillings of 25 units sold that has a total 50
units to be sold within a day in the Quarter 1. Succeeding amounts were also
adjusted to meet the desired sales. This means that both the sales in units and the
number of sales must increase over time.
Direct Labor Budget

Year
1 2 3 4
Required Production in
7,590 9,570 12,210 14,520 43,890
Units
Direct Labor hours per
0.00274 0.00274 0.00274 0.00274 0.00274
Unit
Total Direct Labor hours
20.80 26.22 33.46 39.78 120.26
needed
Direct Labor cost per ₱ ₱ ₱ ₱ ₱
hour 156.25 156.25 156.25 156.25 156.25
₱ ₱ ₱ ₱ ₱
Total Direct Labor
3,249.4 4,097.1 5,227.4 6,216.3 18,790.
Cost
7 6 1 8 41
Direct Labor Budget computes the related labor cost in the production of the
product. From the data given above, the total direct labor cost from quarter 1 is PHP
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3,249.47 with an increasing pattern toward the end of the year. This only means that
the direct labor cost is said to be increasing since the business’ sales are also
increasing. Additionally, the labor hours per unit were computed using the time-
motion study seen in the previous chapters.
Indirect Labor Budget
Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Required
7,590 9,570 12,210 14,520 43,890
Production in Units
₱ ₱ ₱ ₱ ₱
Direct Materials 120,662. 139,225. 157,789. 185,634. 603,311.
36 80 24 40 80
₱ ₱ ₱ ₱ ₱
Direct Labor 72,600.0 72,600.0 72,600.0 72,600.0 290,400.
0 0 0 0 00
₱ ₱ ₱ ₱
₱
Overhead Cost 12,150.0 12,150.0 12,150.0 12,150.0
48,600.00
0 0 0 0
₱
₱ ₱ ₱ ₱
Indirect Materials 26,169.0
5,233.80 6,039.00 6,844.20 8,052.00
0
Total Indirect ₱ ₱ ₱ ₱ ₱
Labor Cost - - - - -
₱ ₱ ₱ ₱ ₱
Total Cost 210,646. 230,014. 249,383. 278,436. 968,480.
16 80 44 40 80
₱ ₱ ₱ ₱ ₱
Cost Per Unit
27.75 24.03 20.42 19.18 91.39
The business has no indirect labor cost in its initial year for all its employees
work in production. But the business must include labor, relative costs, and indirect
materials to arrive at the cost per unit. The total cost per unit per quarter is
77
decreasing since the production workers’ output is increasing over time and its costs
are being well distributed to enable the product’s cost to decrease.
Factory Overhead Budget

Required
7,590 9,570 12,210 14,520 43,890
Production in Units
Variable Overhead
Costs
₱
Indirect ₱ ₱ ₱ ₱
26,169.0
materials 5,233.80 6,039.00 6,844.20 8,052.00
0
₱ ₱ ₱ ₱ ₱
Direct
120,662. 139,225. 157,789. 185,634. 603,311.
Materials
36 80 24 40 80
₱ ₱ ₱ ₱ ₱
Utilities
12,150.0 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Variable
138,046. 157,414. 176,783. 205,836. 678,080.
Overhead Costs
16 80 44 40 80
Fixed Overhead
Costs
₱ ₱ ₱ ₱ ₱
Salaries 72,600.0 72,600.0 72,600.0 72,600.0 290,400.
0 0 0 0 00
₱
Depreciati ₱ ₱ ₱ ₱
12,124.4
on 3,031.10 3,031.10 3,031.10 3,031.10
0
₱ ₱ ₱ ₱ ₱
Total Fixed
75,631.1 75,631.1 75,631.1 75,631.1 302,524.
Overhead Costs
0 0 0 0 40
₱ ₱ ₱ ₱ ₱
Total Overhead
213,677. 233,045. 252,414. 281,467. 980,605.
Cost
26 90 54 50 20
₱ ₱ ₱ ₱ ₱
Less Depreciation (3,031.1 (3,031.1 (3,031.1 (3,031.1 (12,124.
0) 0) 0) 0) 40)
78
₱ ₱ ₱ ₱ ₱
Total 210,646. 230,014. 249,383. 278,436. 968,480.
16 80 44 40 80
Manufacturing ₱ ₱ ₱ ₱ ₱
Overhead Per Unit 27.75 24.03 20.42 19.18 22.07
Factory overhead includes both total variable costs and total fixed costs to
arrive at the manufacturing overhead per unit. Its amounts are fairly similar to the
previous table since all of its costs are parallel to each other. The only difference
between these two tables is how the factory overhead budget presents its data. The
data found in this table is expanded and shows specific amounts per item.
Cost of Goods Sold
Year 1 Quarter 1
Cost of Product Unit Cost Cost per Unit
Raw Materials
Rice Fillings 1650 ₱ 94.90 ₱ 0.06
Dips 1650 ₱ 66.95 ₱ 0.04
Ingredients 4,290 ₱ 106,263.3 ₱ 24.77
PP Plastic 4,290 ₱ 3,038.8 ₱ 0.71
Paper Bag 4,290 ₱ 1,930.5 ₱ 0.45
Cling Wrap 4,290 ₱ 9,009.0 ₱ 2.10
Labor Cost (5) 4,290 ₱ 72,600.0 ₱ 16.92
Overhead Cost
Freight In 4,290 ₱ 3,000.0 ₱ 0.70
Electricity 4,290 ₱ 6,000.0 ₱ 1.40
Water 4,290 ₱ 750.0 ₱ 0.17
Gas 4,290 ₱ 2,400.0 ₱ 0.56
Indirect Materials Tissue 4,290 ₱ 5,005.0 ₱ 1.17
Plastic Gloves 4,290 ₱ 228.8 ₱ 0.05
Total ₱ 210,387.20 ₱ 49.10
Quarter 2
79
Unit Cost Cost per Unit
2310 ₱ 132.86 ₱ 0.06

2310 ₱ 93.73 ₱ 0.04
4,950 ₱ 122,611.50 ₱ 24.77
4,950 ₱ 3,506.3 ₱ 0.71
4,950 ₱ 2,227.5 ₱ 0.45
4,950 ₱ 10,395.0 ₱ 2.10
4,950 ₱ 72,600.0 ₱ 14.67
4,950
4,950 ₱ 3,000.0 ₱ 0.61
4,950 ₱ 6,000.0 ₱ 1.21
4,950 ₱ 750.0 ₱ 0.15
4,950 ₱ 2,400.0 ₱ 0.48
4,950 ₱ 5,775.0 ₱ 1.17
4,950 ₱ 264.0 ₱ 0.05
₱ 229,755.84 ₱ 46.47
Quarter 3
Unit Cost Cost per Unit
3300 ₱ 189.80 ₱ 0.06

3300 ₱ 133.90 ₱ 0.04
5,610 ₱ 138,959.70 ₱ 24.77
5,610 ₱ 3,973.8 ₱ 0.71
5,610 ₱ 2,524.5 ₱ 0.45
5,610 ₱ 11,781.0 ₱ 2.10
80
5,610 ₱ 72,600.0 ₱ 12.94

5,610 ₱ 3,000.0 ₱ 0.53
5,610 ₱ 6,000.0 ₱ 1.07
5,610 ₱ 750.0 ₱ 0.13
5,610 ₱ 2,400.0 ₱ 0.43
5,610 ₱ 6,545.0 ₱ 1.17
5,610 ₱ 299.2 ₱ 0.05
₱ 249,156.85 ₱ 44.45
Quarter 4 Year 1
Unit Cost Cost per Unit Cost Per Year
3960 ₱ 227.76 ₱ 0.06 ₱ 645.32

3960 ₱ 160.68 ₱ 0.04 ₱ 455.26
6,600 ₱ 163,482.00 ₱ 24.77 ₱ 531,316.50
6,600 ₱ 4,675.0 ₱ 0.71 ₱ 15,193.75
6,600 ₱ 2,970.0 ₱ 0.45 ₱ 9,652.50
6,600 ₱ 13,860.0 ₱ 2.10 ₱ 45,045.00
6,600 ₱ 72,600.0 ₱ 11.00 ₱ 290,400.00

6,600 ₱ 3,000.0 ₱ 0.45 ₱ 12,000.00
6,600 ₱ 6,000.0 ₱ 0.91 ₱ 24,000.00
6,600 ₱ 750.0 ₱ 0.11 ₱ 3,000.00
6,600 ₱ 2,400.0 ₱ 0.36 ₱ 9,600.00
6,600 ₱ 7,700.0 ₱ 1.17 ₱ 25,025.00
6,600 ₱ 352.0 ₱ 0.05 ₱ 1,144.00
81
₱ 278,177.44 ₱ 42.19 ₱ 967,477.33
This table shows how the product’s costs are spread within 4 quarters of
business operations. Once again, the cost per unit is decreasing over time since sales
in units are increasing and labor costs stay the same throughout. Although overhead
costs are increasing, labor costs have the highest impact on determining the sale
price of the product.
Operating Expense Budget

Less: Operating
Expenses
Depreciation ₱ ₱ ₱ ₱ ₱
Expense 3,031 3,031 3,031 3,031 12,124
SSS Premium ₱ ₱ ₱ ₱ ₱
Expense 3,960 3,960 3,960 3,960 15,840
Philhealth ₱ ₱ ₱ ₱ ₱
Premium Expense 924 924 924 924 3,696
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200 1,200 1,200 1,200 4,800
₱ ₱ ₱ ₱ ₱
Percentage Tax
2,228 2,643 3,119 3,683 11,672
Total Operating ₱ ₱ ₱ ₱ ₱
Expenses before Tax 11,343 11,758 12,234 12,798 48,133
The operating expense budget shows the business’ expenses per quarter
deducted from Gross Profit that is also shown in the income statement for the
succeeding tables. These expenses were incurred by the business that stretches
within a year, specifically in quarters. Mandatory deductions were computed to
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include the required obligation by the business on the paychecks of its employees.
Percentage tax was also computed under the Create Law.
Financial Statements
Pro-Forma Income Statements
Projected Income Statement

For the Period Ending December 31, 2022
Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year 1

₱ ₱ ₱ ₱ ₱
Sales 222,750. 264,330. 311,850. 368,280. 1,167,21
00 00 00 00 0.00
₱ ₱ ₱ ₱ ₱
Net Sales 210,225. 229,529. 248,833. 277,789. 966,376.
35 25 15 00 75
₱ ₱ ₱ ₱ ₱
Less: COGS 210,387. 229,755. 249,156. 278,177. 967,477.
20 84 85 44 33
₱ ₱ ₱ ₱ ₱
Gross Profit 12,524.6 34,800.7 63,016.8 90,491.0 200,833.
5 5 5 0 25
Less: Operating
Expenses
₱
Depreciatio ₱ ₱ ₱ ₱
12,124.4
n Expense 3,031.10 3,031.10 3,031.10 3,031.10
0
₱
SSS Premium ₱ ₱ ₱ ₱
15,840.0
Expense 3,960.00 3,960.00 3,960.00 3,960.00
0
Philhealth
₱ ₱ ₱ ₱ ₱
Premium
924.00 924.00 924.00 924.00 3,696.00
Expense
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200.00 1,200.00 1,200.00 1,200.00 4,800.00
₱
Percentage ₱ ₱ ₱ ₱
11,672.1
Tax 2,227.50 2,643.30 3,118.50 3,682.80
0
Net Income ₱ ₱ ₱ ₱ ₱
83
23,042.3 50,783.2 77,693.1 152,700.
before Taxes 1,182.05
5 5 0 75
₱ ₱ ₱ ₱
Net Income after ₱
23,042.3 50,783.2 77,693.1 152,700.
Tax 1,182.05
5 5 0 75
The income statement shows the total sales for all quarters less the output tax
to arrive at the net sales. Since COGS has already been computed, it is then
subtracted to net sales to arrive at the gross sales. The gross sales is the profit before
expenses and taxes which means expenses incurred by the business and the
associated percentage should be deducted. By deducting the expenses and taxes from
the gross profit, the group now arrived at the net income for each quarter.
Pro Forma Balance Sheet
Projected Balanced Sheet
84
For the Period Ending December 31,2022

Assets
Current
Assets
₱ ₱ ₱ ₱ ₱
Cash 54,213.1 76,073.4 103,814. 130,724. 364,825.
5 5 35 20 15
Supplies ₱
Inventory -
₱ ₱ ₱ ₱ ₱
Total
54,213.1 76,073.4 103,814. 130,724. 364,825.
Current
5 5 35 20 15
₱ ₱ ₱ ₱ ₱
Building
12,500.0 12,500.0 12,500.0 12,500.0 50,000.0
(stall)
0 0 0 0 0
₱
Machinery and ₱ ₱ ₱ ₱
10,622.0
equipment 2,655.50 2,655.50 2,655.50 2,655.50
0
₱ ₱ ₱ ₱ ₱
Accumulated
(3,031.1 (3,031.1 (3,031.1 (3,031.1 (12,124.
Depreciation
0) 0) 0) 0) 40)
₱ ₱ ₱ ₱ ₱
Property, Plant
12,124.4 12,124.4 12,124.4 12,124.4 48,497.6
and Equipment
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total
66,337.5 88,197.8 115,938. 142,848. 413,322.
Assets
5 5 75 60 75
Liabilities and
Capital
Current ₱ ₱ ₱ ₱ ₱
Liabilities - - - - -
₱ ₱ ₱ ₱ ₱
Felizardo,
25,391.9 29,763.9 35,312.1 40,694.1 131,162.
Capital
1 7 5 2 15
₱ ₱ ₱ ₱ ₱
Anonuev
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
o, Capital
1 7 5 2 5
Guitterez, ₱ ₱ ₱ ₱ ₱
Capital 10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
85
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Reyes,
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Rico,
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Total Liabilities &
66,337.5 88,197.8 115,938. 142,848. 413,322.
Capital
5 5 75 60 75
The balance sheet portrays the total assets, liabilities, and capital of the
owner. This also shows the running balances per item per quarter. This will be
helpful to determine financial ratios and analysis that the business needs in order to
continuously improve its operations. Not only does it provide important details, but
it also allows investors, possible business expansion, and possible investments that
the owner might make.
Cash Budget Statement
Statement of Cash Flows
86
Year 1
1 2 3 4
Cash flows from
operating activities:
Collections ₱ ₱ ₱ ₱ ₱
from 222,75 264,33 311,85 368,28 1,167,
customers 0.00 0.00 0.00 0.00 210.00
₱
₱ ₱ ₱ ₱
Payment for 36,600
9,150.0 9,150. 9,150. 9,150.
utilities .00
0 00 00 00
₱ ₱ ₱ ₱ ₱
Payment for
72,600 72,600 72,600 72,600 290,40
salaries
.00 .00 .00 .00 0.00
₱ ₱ ₱ ₱ ₱
Payment for
3,000. 3,000. 3,000. 3,000. 12,000
transportation
00 00 00 00 .00
₱ ₱ ₱ ₱ ₱
Payment for
125,47 144,77 164,08 193,03 627,37
inventories
5.35 9.25 3.15 9.00 6.75
₱
Payment for SSS ₱ ₱ ₱ ₱
3,696.
Premium expense 924.00 924.00 924.00 924.00
00
₱ ₱ ₱ ₱ ₱
Payment for Philhealth
1,056.0 1,056.0 1,056.0 1,056.0 4,224.0
Premium Expense
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Payment for HDMF
1,200. 1,200. 1,200. 1,200. 4,800.
Premium Expense
00 00 00 00 00
₱ ₱ ₱ ₱ ₱
Payment for
2,227. 2,643. 3,118. 3,682. 11,672
Taxes
50 30 50 80 .10
₱ ₱ ₱ ₱ ₱
Net cash inflows from
4,213. 26,073 53,814 80,724 164,82
operating activities
15 .45 .35 .20 5.15
Cash flows from
investing activites:
Purchase of machinery ₱ ₱ ₱ ₱ ₱
and equipment - - - - -
Net cash outflows
₱ ₱ ₱ ₱ ₱
from investing
- - - - -
activities
87
Cash flows from from
financing activites
₱ ₱ ₱ ₱ ₱
Investment by the
50,000. 50,000. 50,000. 50,000. 200,00
owner
00 00 00 00 0.00
Cash
₱ ₱ ₱ ₱
withdrawal
- - - -
s
₱ ₱ ₱ ₱ ₱
Net cash inflows from
50,000. 50,000. 50,000. 50,000. 200,00
financing activities
00 00 00 00 0.00
Cash,
₱
Januar
-
y1
₱ ₱ ₱ ₱ ₱
Cash, December 31 54,213 76,073 103,81 130,72 364,82
.15 .45 4.35 4.20 5.15
The cash flow statement explains what has happened to the business’ cash
balance all throughout the year divided into quarters. It includes cash flows from
operations, investing activities, and lastly financing. This also helps to see how the
cash balance found in the balance sheet will arrive at its correct amount. Overall, this
table helps both the owner and the business to look deeper into sections on where its
cash balance performs good or bad.
Financial Ratio and Analysis
Payback Period
88
Initial ₱ ₱ ₱ ₱ ₱
Investment 65,155.5 65,155.5 65,155.5 65,155.5 260,622.0
Cash Flow per ₱ ₱ ₱ ₱ ₱
Quarter 54,213.2 76,073.5 103,814.4 130,724.2 364,825.2
Payback Period 0.714
The payback period is simply calculated by dividing the initial investment by
the cash flow per year or quarter. In this table the payback period, optimistically
speaking, is around 0.141 years or an estimate of 8 months if all units are sold within
its assumptions.
Break Even Value
Quarter
Quarter 2 Quarter 3 Quarter 4 Year
1
Production
7,590 9,570 12,210 14,520 43,890
(units)
Fixed
Costs
₱ ₱ ₱ ₱ ₱
Salaries
72,600. 72,600.0 72,600.0 72,600.0 290,400.
Expense
00 0 0 0 00
₱ ₱
Depreciation ₱ ₱ ₱
3,031.1 12,124.4
Expense 3,031.10 3,031.10 3,031.10
0 0
₱ ₱ ₱ ₱ ₱
Total Fixed
75,631. 75,631.1 75,631.1 75,631.1 302,524.
Costs
10 0 0 0 40
Variabl
e Costs
₱ ₱
Indirect ₱ ₱ ₱
5,233.8 26,169.0
materials 6,039.00 6,844.20 8,052.00
0 0
₱ ₱ ₱ ₱ ₱
Direct
120,66 139,225. 157,789. 185,634. 603,311.
Materials
2.36 80 24 40 80
Utilities ₱ ₱ ₱ ₱ ₱
89
12,150. 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
00 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Variable
138,04 157,414. 176,783. 205,836. 678,080.
Cost
6.16 80 44 40 80
Variable Cost ₱ ₱ ₱ ₱ ₱
Per Unit 18.19 16.45 14.48 14.18 15.45
₱ ₱ ₱ ₱ ₱
Price
45.00 45.00 45.00 45.00 45.00
Sales Price/Unit - ₱ ₱ ₱ ₱ ₱
Variable Cost/Unit 26.81 28.55 30.52 30.82 29.55
BEP (in 2,820.7 10,237.5
2,648.96 2,477.97 2,453.65
units) 8 6
For the break-even analysis, sale price, variable costs, and fixed costs must
be determined. BEP can be computed by dividing the fixed cost by the difference of
sales price and variable cost. Ending the year 2022, the BEP in units is at 10,237.56,
meaning that the amount given must be sold to break even.
Profitability Ratios
Gross Profit Margin

₱ ₱
Gross ₱ ₱ ₱
12,524.6 200,833.2
Profit 34,800.75 63,016.85 90,491.00
5 5
90
₱ ₱ ₱ ₱ ₱
Sales 222,750. 264,330.0 311,850.0 368,280.0 1,167,210.
00 0 0 0 00
Gross Profit
5.62% 13.17% 20.21% 24.57% 17.21%
Margin
Gross profit margin measures the percentage of each sales pesos remaining
after the firm has paid for its goods. It measures how much a company makes after
accounting for the cost of goods sold. For the GPM at year-end, it has a total amount
of approximately 17.21% which means that 17.21% of sales is the total gross profit.
This is a very significant ratio for small retailers, especially during times of
inflationary prices. If the owners of the firm do not raise prices when the cost of
sales is rising, the gross profit will erode.
Net Profit Margin

₱
Net ₱ ₱ ₱ ₱
152,700.7
Profit 1,182.05 23,042.35 50,783.25 77,693.10
5
₱ ₱ ₱ ₱ ₱
Sales 222,750.0 264,330.0 311,850.0 368,280.0 1,167,210.
0 0 0 0 00
Net Profit
0.53% 8.72% 16.28% 21.10% 13.08%
Margin
Net Profit Margin measures the percentage of each peso sales remaining after
all costs and expenses, including taxes, interest, and preferred stock dividends, have
been deducted. In other words, it shows profitability after further accounting for
non-operating expenses. The net profit margin shows the firm’s ability to generate
earnings after all expenses and taxes. A net margin ratio of 13.08% means that for
91
every PhP1.00 of sales, the firm produces 13.08 pesos of net margin. Obviously, the
higher the ratio value, the better it is.
Return on Investment

₱
Net ₱ ₱ ₱ ₱
152,700.7
Profit 1,182.05 23,042.35 50,783.25 77,693.10
5
Invest ₱ ₱ ₱ ₱ ₱
ment 65,155.5 65,155.5 65,155.5 65,155.5 260,622.0
Return on
2% 35% 78% 119% 59%
Investment
Return on investment simply shows the percentage of how the initial or total
investment can be repaid or refunded by the total net profit. Based on the table
above, this tells the group that over 59% is the rate of return on investment at year-
end 2022 (once more, assuming that all units have been sold during the entire year of
operation).
Liquidity Ratios
Current Ratio

Assets 202,789. 339,879.4 565,598.7 791,317.9 1,899,585.
92
20 9 2 5 36
Current
0.00 0.00 0.00 0.00 0.00
Ratio
The table measures the business’s ability to meet its short-term obligations.
The current ratio tells us if a firm has sufficient cash or other liquid assets to cover
its short-term obligations. The higher the current ratio, the more liquid the firm.
Since the business opted to operate mainly with the owner’s investment, the business
has no amount for its current liabilities’ running balance. This is also to avoid
additional expenses, specifically interest expense, that the business has to pay.
Quick Ratio

₱ ₱ ₱ ₱ ₱
Current
202,789. 339,879.4 565,598.7 791,317.9 1,899,585.
Assets
20 9 2 5 36
₱ ₱ ₱ ₱ ₱
Inventory
- - - - -
Current
0.00 0.00 0.00 0.00 0.00
Ratio
Quick (Acid Test) Ratio is similar to the current ratio except that it excludes
inventory, which is generally the least liquid asset. It provides a better measure of
liquidity when a firm’s inventory cannot easily be converted into cash. However,
since the business’ assumption is to avoid inventories as well as loan balances or
liabilities, its quick ratio is similar to its current ratio.
93
Cash Flow Ratio

₱ ₱ ₱ ₱ ₱
Cash
190,664.8 327,755.0 553,474.3 779,193.5 1,851,087.
Flows
0 9 2 5 76
Cash Flow
0.00 0.00 0.00 0.00 0.00
Ratio
As said before, the business has disregarded the use of additional cash
balance in return of incurring liabilities. This decision alone restricts liquidity ratios
to have amounts. Since liquidity ratios seek how the business turns its assets to pay
for its liabilities, and by not having liabilities, the business is said to be liquid. The
operating cash flow ratio is a measurement of how easily a company's current
liabilities are paid by cash flows generated through activities. This metric can be
used to assess a firm's short-term liquidity. As seen in the table below, the cash flow
ratio is similar to the quick ratio since the current assets of the business only entail
cash on hand. Since the business is fairly decent in size and is only operating for the
very first year, the lack of entries for other current assets is expected.
Chapter 7
MANAGEMENT PLAN
94
Form of ownership
The business decided to take up an organizational structure called limited
partnership, in a limited partnership, at least one general partner is responsible for
the day-to-day operation of the company. A general partner might be a single person
or a legal body such as a company. These sorts of partners make business choices
and are thus entirely responsible for any debts or lawsuits the company incurs.
The business decided this form of organizational structure because some of
its partners are looking for investment opportunities that can gain them passive
income because they are occupied with matters of their own but in this company,
knowing that the partners have been partners since their college days they have
decided that the partners have the option to be hands-on in the business. That’s why
Mr. Angelo Felizardo, the general partner of the company is the one who will
operate and run the company with his investors/partners, Carol Reyes, Emmanuel
Anonuevo, Jervic Rico, and Justin Gutierrez. The partners have come to an
agreement that the five of us shall share all assets and liabilities within the company,
as well as profits acquired and losses by the company. limited partners invest in the
business but do not make operational decisions or carry any personal liability for
company debt. One or more of each type of partner can come together to create a
limited liability partnership.
The group is established by 5 Entrepreneurial Students of De La Salle
University – Dasmariñas. These students are Angelo Felizardo, The president of the
95
company, Carol Reyes, Alven Rico, Emmanuel Anonuevo, and Justin Gutierrez. All
said members share all assets and liabilities within the company and profits are
distributed equally among the group.
Profile of the partners
The owner of the business, Mr. Angelo Felizardo, who leads On the Go, Co.
was born on July 2, 1999, currently taking up BS in Entrepreneurship at De La Salle
University – Dasmarinas. With his experience in running their family business, the
company can say that the business is in good hands.
Ms. Carol Reyes our Marketing and Advertisements Manager was born on
August 24, 2000. She is also taking up BS in Entrepreneurship at De La Salle
University – Dasmarinas. She has experience in the Artist Industry, and we believe
that she is a very valuable asset to the company.
Mr. Emmanuel Anonuevo, Operations Manager, was born on April 22, 2000.
The company is comfortable doing business with him because of his expertise in his
area, managing the people to be more efficient in their work. Mr. Anonuevo is also
taking up BS in Entrepreneurship at De La Salle University – Dasmarinas.
Mr, Jervic Alven Rico, the head of Public Relations Manager, is the one who
will build and maintain a positive public image for our company. He's the one who is
responsible for press releases to social media messages that shape public opinion of
the company and increase awareness of its brand. He is also the one who will
supervise and assess public attitudes, maintaining mutual relations and
96
understanding between an organization and its public that will help improve
channels of communication.
Mr. Justin Adler D. Gutierrez our Financial Manager, studying BS in
Entrepreneurship in De La Salle University – Dasmarinas, born on December 17,
1999. He has experience in the financial field taking up summer jobs in a company
every year, the company believes he can contribute more to the company with the
skills he managed to obtain during his exposures.
All said partners above are scholars of De La Salle University – Dasmarinas
and are proud to start this venture with each other.
Organizational Structure
On the Go, follows a hierarchical organizational structure led by the CEO.
Meaning all decisions are to be made by him. Moreover, the finance manager will
oversee the organization's performance, handle all the transactions, and oversee the
departments' reports. The fundamental factor in this kind of setup is the
communication between each department and the finance manager before going to
the CEO for final approval. This type of organizational structure helps the company
to build camaraderie between the employees. It also helps production be more
efficient because of the clear division of work and the well-established authority,
which is crucial to building better communication.
97
Figure 15 Organizational Chart
98
Job Description and Function
Each member of the company should know their responsibilities in order for
the company to run effectively and efficiently.
The President, Mr. Angelo Felizardo, His role is to focus on strategic
functions or ideas that must be planned in the present to benefit the business in the
near future. He is the one also that can decide for making major corporate decisions,
managing the overall operations and resources of a company, acting as the main
point of communication between the board of directors.
Justin Gutierrez, The Finance Manager, is responsible for creating financial
reports, direct investments, and creating plans and strategies for the long-term
financial benefit of the business. He is also responsible for financial planning,
investing (spending money), and financing (raising money).
Carol Reyes, Head of Marketing and Advertising Manager, is responsible for
overseeing the different advertising projects, activities, and channels to help the
customers in marketing strategies. She is also the one who will handle the
fundamental role in driving the business growth. Her job is to promote our business,
the one who plans and oversees a broad range of activities, including launches,
advertising, email campaigns, events, and social media ads.
Chubi Anonuevo, the head of Operations Manager, his Role is mainly to
implement the right processes and practices of the business. His duties include
formulating strategy, improving performance, procuring material and resources, and
99
securing compliance. He has strong negotiation skills, organizational skills that can
help the company.
Jervic Alven Rico, the head of Public Relations Manager, is the one who will
build and maintain a positive public image for our company. He's the one who is
responsible for press releases to social media messages that shape public opinion of
the company and increase awareness of its brand. He is also the one who will
supervise and assess public attitudes, maintaining mutual relations and
understanding between an organization and its public that will help improve
channels of communication.
General Administrative Programs
All parties have come up with rules and policies that every partner shall
follow. All parties Agreed to said rules and policies. It shall also contain the possible
sanctions to be given to partners if they were to violate said rules and policies that
the company provided. Rules and policies are given below:
If the board of members calls for a meeting, every member should be present
and if a member failed to attend said meeting the following sanctions shall be given
to that member unless he/she has a valid reason as to why he/she failed to attend the
meeting. For the first offense the member shall only be given a warning, second
offense shall be given a 500 pesos penalty, for the third offense that member shall be
given 1000 pesos penalty and shall be suspended with no cut for a week, for the
fourth and final offense that member will no longer be part of the company.
100
During opening time if a member is late just after the opening, he will be
deducted 100 pesos for every day that he/she shall be late for opening. Unless he/she
has a valid reason to be late. Accepted reasons are, medical family emergency,
errands given to them by the company and any other related reasons.
Every member shall have hygiene awareness all the time, every start of the
operation every member shall be checked for hygienic purposes, if he/she is not
practicing proper hygiene and is not fit to work on said day, 100 pesos shall be
deducted to their salary.
Every member shall always wear proper uniform, failure to comply of that
member he/she shall be given a 100 pesos deduction from their salary.
101
Chapter 8
SOCIO-ECONOMIC PLAN
Introduction
This is a study of how economic activities affect the proposed business
performance. This is related to the benefits that will be given to a business to the
community as a whole.
Social responsibility is one of the factors that must be considered by the
business. The company considers public interest in responsibility for the impact of
its activities on customers, employees, government, environment, and other
industries. To be able to achieve business goals, a company must contribute to the
overall economic welfare.
Awareness of this proves business concerns not only on profit maximization
but also in the internal and external environment.
This study will function as an aid in determining the socio-economic
contribution that the company can offer to the community.
On the Go will provide new job opportunities for workers who have the skills
needed for the work. With the work offered and the wages they can get, they can
contribute to the percentage of employment and the economy of the state in a way
that will help their family to earn income to meet their daily needs. Apart from the
salaries obtained, training will also be made for employees to improve their
knowledge and skills.
102
If the company plans to expand in the near future to cater more
employees/laborers, the firm will have employee benefits such as the Social Security
System (SSS) which includes protection of disability, diseases, maternity, old age,
death, suicidal events and other contingency which results in loss of income and
financial expenses.
One of the other benefits is Philippines Health Insurance Corporation
(Philhealth) which provides subsidized services for in-patients and out. Employees
are also mandated to contribute to PAG-IBIG funds that provide provider funds,
short-term and housing loans to workers. Life insurance would also be provided for
the employee, and within that insurance, there are separate benefits in the instance of
how the worker passed away regardless if he/she is on-duty.
Since the proposed business is just a start-up, the five members agreed to
temporarily not include said benefits to gather maximum assets that will surely
increase the opportunity of the company to grow.
Partners
Business will begin through the contribution of business owners. They will
be partners in managing and developing business. Planning and decision-making
will be carried out by them and the benefits obtained will be divided equally
between them. Business will function as a training place for them to improve
business management and make decisions. Partners are responsible for achieving
business goals and solving the problems they will face.
103
Customer
On the Go provides high-quality products to employees. Customer
satisfaction is the number one concern of the business to be able to achieve good
relationships between our potential customers. Based on chapter 3, it is stated that “It
also provides the nutrients that an individual must need for the day without the
hassle of eating at a table or using a spoon and fork. We believe that a hungry
individual would not be able to perform their best in workspaces, so our product is a
perfect fit for people who are very workaholics.”
Government
Taxes are the main revenue stream for the government. This provides
government funds for the needs and projects to the public. This business is expected
to make a major contribution to the government through legal tax payments that
includes paying taxes and licenses and other permits to operate a business. It will
also contribute to the improvement of the country’s economy.
Environment
On the Go will conduct a thorough policy on waste management to maintain
cleanliness and maintain the practice of environmental responsibilities. The
company will adopt 3R rules (reduce, reuse and recycle).
The right disposal of waste is one of the responsibilities of employees
through the supply of trash cans for biodegradable, bio-degradable, and recycling.
104
Plastics and cans collected will be sold at the Junk Store. The collection of sales will
be added to the budget provided to maintain cleanliness around the business.
Other Industries
The firm will support small businesses that have the supplies that are needed
for our business operation. By making this relationship, both the company will
benefit and grow that will establish good relationships to other industries, and it is
also an investment to the company to have good ties with other companies.
105
Chapter 9
RISK AND CONTROLS
Introduction
The Company would like to implement a Risk Management plan within the
company, it involves all the risks and threats that the company can possibly
experience throughout its venture. Within this risk management plan are the
protocols for when a possible risk occurred in the company, it shows how the
company will react and solve said risk and/or threat. Aside from the current plans,
the company will also have contingency plans to back up the original plans if it were
to fail to attend to said possible risks that may occur.
Risk Management Procedure
1. Process
Mr. Emmanuel Anonuevo, our operations manager will work with the project
team to ensure that the risk is profoundly identified, analyzed, and managed
throughout the project. The risk will be identified as early as possible in the project
so that it minimizes the impact. The steps to achieve this are described in the
following section. Our operations manager will also function as risk managers for
this project. In this risk management procedure, we have four main factors.
1.1. Risk Identification
1.2. Risk Analysis/Assessment
1.3. Risk Response Planning
1.4. Risk Monitoring, Controlling & Reporting
1.1. Risk Identification
First, the company would like to identify what possible risk has occurred within
the company. From there the company shall know what next steps should it take to
oppose said risk that has occurred in the company. Mr. Anonuevo, our Operations
Manager shall know what the company’s next steps are in this kind of situation or
scenario with the company. He shall also have a team with him to assist him in
sorting these bottlenecks within the company.
1.2. Risk Analysis/Assessment
All risks that are identified shall be assessed immediately on what possibly have
occurred or something that triggered said risk. Mr. Anonuevo’s team shall come up
with a theory or a hypothesis and shall present possible projected solutions of how it
can be solved, it should also come from him on how the company should act on the
occurred risk.
107
1.3. Risk Response Planning
In handling risks that have occurred already or will possibly occur, this are the
following approaches that the company can take whilst trying to solve said risks:
Avoid - The company shall do its best to avoid any possible risk, in this approach
the company should be careful of its actions, be it external or internal affairs.
Accept - There are occurrences that a company can’t fix, some companies accept the
damage that has been done with the company, and the company shall start from there
to repair damages that it has encountered. This shall be the company’s last resort.
Mitigate - The company shall also know when a risk has occurred and it is possible
to try to reverse its effects or just lessen the damage that it can do to the company.
The company shall know how to act and try all possible solutions to try to sort risks
that have occurred in the company.
1.4. Risk Monitoring, Controlling & Reporting
Mr. Anonuevo and his team shall keep a close eye on the company, risk or no
risk, he shall lookout for possible situations in the present, if they would cause
problems in the future for the company. Also, reports of problems within the
company shall come from Mr. Anonuevo himself, an everyday report to his partners
of what are the things that are happening in the company. He shall monitor
production, employees, R&D, etc.
108
2. Scope
The Risk Management Plan shall involve the following Departments in the
company:
 Administration
 Operations department
 Finance department
 Marketing Department
 Public Relations
 Production department
Mr. Anonuevo shall orientate said departments of the plans that he and his team
prepared, so that these departments can act independently, in some cases of
problems only concerning their departments. They can still ask for assistance with
the operations department if there is something that they really can’t decide
themselves as a department, and that is only when Mr. Anonuevo shall inform the
partners of a potential problem concerning the whole company.
109
3. Roles and Responsibilities
Mr. Anonuevo shall be the one to hire and assign his subordinates, the
following shall be considered:
Risk Supervisor - The supervisor shall be able to identify and report to the
Operations Manager said findings and the Operations Manager shall also relay the
next steps in solving said findings to the Supervisor. Then the Supervisor shall relay
it to the Team leader for its next steps.
Team leader - The Team leader shall be the one to act on the procedures provided
by the Operations Manager to the department that is asking for assistance. The team
leader shall be assisted if needed by other Operations employees assigned in
working.
Operations Employees - The Operations Manager will hire specific employees for
the Team leader to assist him for when there is a need to assist him.
110
CONCLUSION AND RECOMMENDATIONS
After a long and hard ten weeks of research, the team was finally able to
gather up the conclusions, owing it to the hard effort of everyone in our group who
does not give up when the times get tough. We worked as a team, and we achieved
and struggled as a team, that is how we were able to address the situation. Therefore,
we are hoping to satisfy our professor in Entrepreneurial Research 2, Miss Epifania
Anfone, and our panelist with our research paper with ease alongside pursuing the
project proposal in the future together with the team.
We concluded our research project using the procedures provided by our
professor, Miss Epifania Anfone, and found that we had acquired all the needed data
throughout this project. The team attains to find the objectives to have a clear vision
of the goal of the company. We also have created a competitive edge to compete in
the industry as stated in the previous chapter. We believe that we have innovatively
created a new product which can capture the eye of a potential major market that
was explained thoroughly in chapter 3. In chapter 4, the team learned to understand
the importance of procuring raw low-cost supplies that affects the price of our
product variants on the production cost. It results in generating a low cost product
with a high mark-up profit which has a selling price that is affordable to everyone. It
became our advantage since we can still lower our selling price but still acquire an
acceptable profit. We have developed marketing strategies to help us attain the
attention of our potential target market. Therefore, we conclude that this is a feasible
business venture that we are all confident to take on. We believe that we can sustain
this business with the team working in unison by using the information gathered in
this paper to help progress this business in the future. The ultimate goal is to go
nationwide in the next decade, while going international in the next coming years
after we attain our first goal.
112

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Title Page

In Partial Fulfilment of the Requirements in

Outlook | Food Dive. https://resources.industrydive.com/food-and-beverage-

2%! Valens Research. https://www.valens-research.com/philippine-markets-

Nikkei Asia. https://asia.nikkei.com/Business/Business-trends/Japan-

Japan, 7/11. (2019). 7-ELEVEN Services. 7-ELEVEN - Onigiri (rice balls).

SM Investments Corporation (2020, September 17). SM Investments Corporation.

Store in the Philippines on March 30th ｜Lawson. HTTP 403 - アクセス不可

income during the first half posted growth of 10.1% .7. https://www.7-

Diep, C. (2021, February 4). FamilyMart: net profit. Statista.

Lawsons Inc. (n.d.). Fact Sheet: Investor Relations. Lawson.

Murray, J. (2020, September 20). What Is a Limited Partnership? The Balance

Small Business. https://www.thebalancesmb.com/what-is-a-limited-

On the Go, Co. is established by a team of students for De La Salle

Marketing and Advertisements Manager, Mr. Emmanuel Anonuevo, our Operations

our Finance Manager. These teams have developed an innovative solution to an

Business planning plays a significant role in starting up a business. Likewise,

it is essential for a business to set priorities, establish goals, and measure

review everything at once: the value proposition, marketing assumption, operation

plan, and financial plan.

and priorities, anticipate potential problems, and establish benchmarks. In

connection, an objective opinion enables to recognize inconsistencies or risks in

Objectives of the Business Plan

Overall, this plan aims to determine the viability, marketability of venturing

into the business of rice meal products.

Provided are the specific objectives in product and business development

regarding operation process, marketing strategies, management operation, and Risk

b. To determine the minimum and maximum capacity to produce the product.

production required for the product.

b. To determine the psychographic profile of the target market

e. To determine the customer’s willingness to buy the product.

f. To determine the acceptability of the product to the market.

a. To develop an organizational structure for official reporting relationships that

govern the workflow of the partnership.

external and internal environment of the business.

c. To develop a Pro-forma financial statement for the operation of the business

d. To determine the possible sources of funds and start-up capitalization of the

Risk and Control

during its operation.

firm might encounter.

c. To identify the common risks associated with the business.

implement, monitor, and evaluate a risk management plan.

THE INDUSTRY AND COMPETITIVE ANALYSIS

Industry Structure and Performance

based on Filipino taste. We will be serving Filipino style onigiri. On the Go

customers to enjoy. We would be preparing our onigiri as soon order came in to

preserve the freshness of the onigiri we are about to serve.

On the Go would also like to provide convenience to the customers. One of

freshness overtime if you will save it for later.

The global food industry has navigated an extraordinary level of change

organizational and operational readiness as we look forward to 2021. By

understanding the current landscape of the food manufacturing industry,

Consumer attitudes are also changing, with on-the-go food no longer a

factors for consumers."

Usually, convenience stores offer ‘convenience' to its customers meaning

the potential of expansion in southeast asia, regardless of their possible competitors.

pursue their venture of their own

Noypigiri can be a major contribution as a convenience food. It is not fair

which offers different onigiri variations.

consider as one of our major competitors in the onigiri industry.

Under the stringent standards of an in-house Japanese product developer, Norio

which is considered their largest store.

the concept of our product variant.