Feasibility study: Establishing Lumpia Stall in Regional Science High School

for Region IX, San Roque, Zamboanga city.

This Feasibility Study is submitted in partial fulfillment of the requirements in

Practical Research II

Angel Jan R. Gaspar

Al-Mudznih L. Usman

Research Proponents

Ms. Leonides Espinosa

Research Adviser

REGIONAL SCIENCE HIGH SCHOOL –IX

Malasiga, San Roque, Zamboanga City

June 7, 2023

1
 TABLE OF CONTENTS
Title Page...................................................................................................................................1
Table of Contents.....................................................................................................................2
Acknowledgement....................................................................................................................3
Executive Summary.................................................................................................................4
Part I: Introduction..................................................................................................................5
Part II: Market Aspect............................................................................................................9
Part III: Organization and Management Aspect................................................................12
Part IV: Technical Aspect.....................................................................................................18
Part V: Financial Aspect........................................................................................................32
Part VI: Socio-Economic Aspect...........................................................................................47
Part VII: Summary, Findings, Conclusion, And Recommendations................................50
Questionnaire Checklist.........................................................................................................53
Statistical Report....................................................................................................................55
References 5

2
 ACKNOWLEDGEMENT

This feasibility study work reaches completion because of concerned friends who had
given unselfishly their time, efforts, and expertise. With these magnificent deeds, the researchers
acknowledge with deepest and sincere gratitude to the following;

First and foremost, we would like to thank our Almighty God for keeping us healthy and
active to accomplish this feasibility study, as well as for His guidance and blessings.

Ms. Leonides S. Espinosa, our research adviser, for her encouragement and being
remarkable patience in suggesting any possible corrections that significantly enhanced the
substance of this feasibility study.

Our consultants: Heaven Grace Gaspar & Justin Paul Nalzaro, for their unending patience
and time to help and guide us to pave the way in the success of this study.

Our family, friends, & students and teachers of this institution for their support in
completing this feasibility study, as well as for their patience in responding to our survey
questionnaires.

3
 EXECUTIVE SUMMARY

Project Title Feasibility Study: Establishing Lumpia Stall in

Regional Science High School for Region IX, San
Roque, Zamboanga City.

Business Name 2 A’s Wrap & Roll

Project Location Regional Science High School for R-IX
Project Proponent Angel Jan R. Gaspar & Al-Mudznih L. Usman
Project Objectives  To determine the feasibility of establishing Lumpia
Stall in Regional Science High School for Region IX,
San Roque, Zamboanga City.
 To determine the market, organization and
management, technical, financial, and socio-economic
aspects of the study.
Project Cost ₱340,131.88
Return of Investment 29.71%
Payback Period 2.25 years

4
Part I:

INTRODUCTION

BACKGROUND OF THE STUDY

In the culinary world, Filipino cuisine is frequently referred to as "the next big thing."
Filipino cuisine is crafted to fit local tastes while drawing inspiration from a range of
international influences, resulting in an all-around fascinating cuisine. The Philippines' cuisine is
a combination of Asian and Western influences, produced employing regional cooking styles.
Filipino cuisine is different, tasty, and unlike anything else you've experienced. It is proud of its
original cuisines, rich traditions, and eating rituals that are unique to the country.

Merienda is often consumed in the mid-afternoon, about 3 or 4 PM, in Filipino cuisine.

It's a small snack that can be savory or sweet and will keep you going till dinner. Most, if not all,
Filipinos who grew up in the Philippines ate merienda. Even Filipinos raised in the diaspora are
familiar with it because it is a tradition that their parents most likely passed down to them.
Growing up in the Philippines, you just expect merienda to be served every day, even if you're
visiting a friend's house over the weekend. It's just as frequent in the Philippines as breakfast,
lunch, or dinner.

Lumpia is a simple and flavorful Filipino finger meal that evolved from Chinese spring
rolls. Each lumpia is made up of a rice or flour dough wrap loaded with meat (usually ground
pork or beef) and vegetables such as cabbage, carrots, onions, and garlic. It is then sealed with
egg wash and cooked.

Once prepared, its crusty, crunchy surface and soft interior are nicely complemented by
the sweet and sour dipping sauce. It can be eaten as a snack or as a side dish, and it is nearly
impossible to imagine a Filipino feast without at least one version of lumpia, such as unfried
lumpia, lumpia with bean sprouts, hearts of coconut palm, bangus, or saba bananas (ripe
plantains).

5
 The proponents knew how Filipinos love lumpia, how they managed to preserved the
culture of having this kind of food up until now. However, the proponents wanted a twist so they
created a lumpia with a unique filling which Filipinos also love; potatoes and cheese. The
proponenta are certain that the target market will surely love what they are planning to sell to
them. The proponents assure that these people will patronize the product that will help the
company to be the most favorite snack in Regional Science High School for R-IX of all time.

2 A’s wrap and roll’s business ensures everyone a healthy snack that would make future
customers enjoy in the school while eating the lumpia with its aim “To let the future customers
enjoy and satisfy a snack with healthy benefits that they could gain from it”

6
STATEMENT OF THE PROBLEM

The study aims to determine whether the feasibility of Establishing a lumpia stall in
Regional Science High School for Region IX, San Roque, Zamboanga City The results of this
feasibility study will serve as the basis for the overall practicality of the proposed business.
Specifically, the study seeks to answer the following questions:
1. Is 2A’s wrap & roll feasible in the market?
2. Is the Cheesy Potato Lumpia feasible and has a market?
3. How is the business helpful to the target market?
4. What are the social benefits of the proposed business?
5. What are the following aspects and strategies should the proposed business consider?
6. How much fund are needed to be considered in the proposed business?

OBJECTIVE OF THE STUDY

The research's main objective is to determine whether opening a lumpia stall at the
Regional Science High School for Region IX in San Roque, Zamboanga City, would be feasible
and beneficial to the business's future financial prospects.
Specifically, the study aims to:
1. To determine the feasibility of 2 A’s Wrap & Roll in RSHS-IX.
2. To identify if the Cheesy Potato Lumpia is feasible and has market.
3. To determine how the business benefits the target market,
4. Specify the specific social advantages that the proposed business will contribute.
5. Determine the following aspects and strategies the proposed business should consider
pursuing.
6. Determine the fund that must be considered for the proposed business.

SIGNIFICANCE OF THE STUDY

The significance of conducting this feasibility study is that it would allow the 2 A's
lumpia wrap & roll to put to the test if the cheesy potato lumpia has a market and should be

7
proven to be feasible. This study is to be able to provide new food product that the students,
teachers and staff can buy in Regional Science High School Region IX.

Specifically, this study will serve as useful reference and beneficial to the following:

Students- This study can serve as guide to students in their entrepreneur subject to have new
product development that will surely be loved by many.

Teachers and Non-Teaching staff- This study will offer and provide them a healthy lumpia and
this will serve as their snacks to enjoy in the school while working.

Future Business Owners- This study would benefit the future business owners because for them
to have an idea on what kind of filling they will choose in lumpia for their business.

Future Researcher- This study would benefit the future researcher because they have already an
idea if they want to study as to what type of filling to be put inside of lumpia.

Future Business Proponents- This study would benefit the aspiring business owners who
wishes to also start a business and study its feasibility beforehand.

SCOPE AND LIMITATIONS

The focus of the study is to determine whether establishing a Lumpia Stall in Regional
Science High School Region IX would prove to be feasible and beneficial to the company’s
future financial prospects. In addition, it also aims to ascertain all the possible opportunities and
obstacles in the proposed business, including many competitors that doing the same type of
product as we are. The study will be conducted inside the Regional Science High School of the
researchers due to the rules that we are prohibited to do the school related activities outside of
school, instead only in school are allowed to do the school projects and activities. The study will
conduct a survey to 40 participants that are students, teachers and staff from Regional Science
High School for Region IX.

8
 Part II:
MARKET ASPECT
Feasibility studies are thought to depend heavily on their marketing component because it
gives the proponents a transparent view of whether or not to move forward with the business.
Any new company's main goal is to make a profit so the proponents must enumerate the factors
that should be considered when starting a business, such as the opportunities and threats, the
target market, overall service demand and supply, competition, the marketing strategy, which
includes product or service, pricing, promotional endeavors and setting.
PRODUCT DESCRIPTION
The name of the business is 2 A’s Wrap & Roll which came from the initials of the
proponents. Our product is called cheesy potato lumpia, which consist of mashed boiled potato
and cheese as filling wrapped in a lumpia wrapper and then fried. It is sold with a dipping sauce
which are ketchup and mayonnaise mixed together.
SERVICE DESCRIPTION
A tasty cheesy potato lumpia is available at 2A's wrap and roll. Customers can buy our
product at our stall or we could roam around from room to room during lunch or recess time.
Following a customers’ purchase of our product, payments are only taken in cash in person; debt
is strictly prohibited. We know that the customers are the reason we are in this business or
conducting this business, so we will exert every effort to reach as many people as possible, sell
to them, and make sure they are completely satisfied with our product.

MARKET SEGMENTATION
The 2A's Wrap and Roll concentrates on a certain market segment where the company's
offer and the customers’ needs are aligned. Specifically, segmentations based on behavior and
demographics. 2A's Wrap and Roll plans to focus on its marketing strategy, goods and services it
offers. To ensure that our customers are satisfied and will continue to patronize us, we will sell
our products at the greatest taste and level of service.

9
MARKET NEEDS
Our target market are Junior high & Senior high school students, Teachers, Non-teaching
staff, and Utilities in which they are most likely to be the ones will purchase our product from
the honesty store or by us visiting different classrooms during lunch or recess time. In result to
this, we know that they need a snack which they could eat to enjoy in between classes or during
break time.
MARKETING STRATEGY
The 2A's Wrap and Roll will be able to reach the target customers by the following
marketing strategies:
Product
2A's Wrap and Roll will produce a tasty snack which everyone will enjoy the cheesy
potato lumpia.
Price
The price of our product will be 15PhP each

Place
The distribution of 2A's Wrap and Roll products will take place in Regional Science High
School Region IX Malasiga, San Roque, Zamboanga City. Our business aims to provide a tasty
snack and service that will benefit Students, Teachers and Non-Teaching staff when they are
hungry and they want some snack to eat together with their classmates, and colleagues enjoying
recess time and lunch time.
Promotion
2A's Wrap and Roll will focus on its marketing campaign through digital and traditional
personal selling, and social media promotions. We will provide free taste when we conduct our
survey on 40 Students in Regional Science High School Region IX.
MARKET TRENDS
Abby F. Marquez is a famous Tiktok influencer in the social media. Netizens call her the
“Lumpia Queen” because of the contents she makes. She uses unique food that are not usually

10
used as filling in making lumpia. Since we all know that Filipinos love lumpia and potato we
decided to combine it together putting cheese for it to be tastier as these combinations are
perfectly combined trends in the social media.
SUPPLY SITUATION
Unfortunately, the location where the proponents intend to establish their business has
many competitors. Students, teachers, and non-teaching staff at Regional Science High School
Region IX who are looking for delicious lumpia that suits their taste buds are the main target
audience.

DEMAND SITUATION
The Regional Science High School Region IX was selected by the proponents as the basis
for determining the customers' willingness to purchase our product. After they taste the free
sample product, the proponents will conduct a survey with 40 people who will be the
respondents for the questionnaires.

PRICING STRATEGY
Pricing is one of the primary elements that contributes to the competitive advantage of
many firms or companies. Compared to what is offered in Zamboanga City, we will make sure
that our product is offered at cost that is quite favorable. In addition, we intend to give discounts
on regular customers who are devoted to our stall. Customers can use Cash as a form of payment
at our stall.

11
 PART III:

ORGANIZATION AND MANAGEMENT ASPECT

The organization and management of consignment agreements are crucial for success in
the industry. It is essential to have a clear plan for all actions and proposals, utilizing resources
such as human capital, financial capabilities, and technology to increase productivity and
competitiveness. The main objective of this aspect is to evaluate the effectiveness of the
organization's options, which requires a clear understanding of roles, responsibilities, and
staffing needs. This chapter focuses on the management and tracking of consignment inventory,
as well as the structure of the business, the responsibilities of employees, the salary structure, and
general working policies. (Flynn, 2019)

Form of Business Organization

Depending on the legal structure you select, starting a business can be more or less
straightforward. Partnerships and corporations, as opposed to sole proprietorships, are required to
register with the Securities and Exchange Commission (SEC).

The preferred organizational structure of the supporters is a partnership. In the

Philippines, partnerships are a common business structure because they let people collaborate
instead of trying to handle everything on their own. This kind of company, which has two or
more partners, offers opportunities for growth and capital. A partnership is something to think
about if you're thinking about growing your company.

Since the form of business organization is partnership the distribution of the income in
the future will be divided 50% each for the partners in the business.

12
Organizational Structure/Set-Up

The organizational structure is a visual representation of the power dynamics within a

business, showing how responsibilities and authority are distributed and managed across
different levels of the organization. For the 2A's Wrap and Roll, the line/direct organizational
structure is implemented.

MANAGER

SALES
UTILITY
WORKER

Figure 1: Current Organizational Chart of 2A's Wrap and Roll

The diagram in Figure 1 illustrates the current organizational structure of 2A's Wrap and
Roll, which consists of three main departments: finance, production, and utility. Each department
has its own staff members who report to their respective department heads. All three departments
are overseen by the manager and assistant manager.

13
 Hired Personnel

The table below illustrates the different positions within the company and the number of
individuals hired for each role, as well as the qualifications required for each position.

Table 1. Hired Personnel and Job Qualifications

POSITION NUMBER OF JOB QUALIFICATIONS

EMPLOYEES

Manager 1 ● Excellent in leadership skills.

● Master in Business acumen.
● Excellent in communication and interpersonal skills.
● Excellent in Problem-solving abilities and time management.
● 3-5 years of work experience as manager.

Sales worker/ 1 ● Master in organizational skills and leadership skills.

● Excellent in communication and interpersonal skills.
Production
● Excellent in problem-solving abilities.
worker
● Excellent attention to detail
● Have knowledge of lumpia production.
● Excellent physical stamina and time management.

14
Utility 1 ● Excellent physical stamina and time management.

● Have cleaning experience.

● Have knowledge of cleaning equipment and materials.

●Excellent attention to detail.

PERSONAL DUTIES & RESPONSIBILITIES

Job Title: Manager

 Identify and set targets for the business and develop strategies to achieve them.
 Lead and motivate employees, delegate tasks, and provide support and guidance.
 Manage the finances of the business, including budgeting, forecasting, and reporting.
 Ensure that customers are satisfied with the quality of the products and services and that
any complaints are handled in a timely and effective manner.
 Manage the day-to-day operations of the business, including inventory, supply chain, and
production.
 Aware of the laws and regulations that apply to the business and ensure that the company
follows them.
 Develop and implement strategies to increase sales and promote the business.

Title: Production Worker/Sales Worker

 Establish great connection with Customers

 Responsible for selling products and meeting customer needs while obtaining orders from
existing or potential sales outlets.
 They ensure that the customer is satisfied and adequately taken care of while making a
purchase.

15
  Prepare and assemble all the ingredients for lumpia according to the recipe and standards.
Roll and fry lumpia to perfection, ensuring that they are cooked evenly and to the desired
level of crispiness.
 Maintain a clean and safe working environment, following food safety and sanitation
guidelines.
 Keep track of ingredients and equipment, ensure that they are properly stored, and that
inventory is replenished as needed.
 Work effectively with other team members, such as kitchen staff and managers, to ensure
that orders are prepared and served in a timely manner.
 Should have an eye for detail, ensuring that every lumpia is made to the highest quality
standards.
 Manage their time effectively, ensuring that they can meet the demands of a busy kitchen.

Job Title: Utility

 Taking verbal and written instructions from company managers and maintenance
officers.
 Cleaning assigned work areas inside and outside of the property. Performing basic
landscaping duties including tree trimming, weeding, and watering of plants.
 Ordering and maintain cleaning supplies and maintenance equipment.
 Conducting basic repairs on landscaping and maintenance equipment.
 Replacing light fittings and broken globes.
 Ensuring the safe handling and storage of volatile cleaning liquids and gasoline. Ensuring
that utility projects have been completed and signed off.

Table 2. Salaries and Employees’ Benefits (Note: This money will be use as contingency fund
since the business owners will also be the employees for the first year)

POSITION MONTHLY SALARY ANNUAL SALARY

16
 Manager 5,000 60,000

Sales/Production 4,000 48,000

Worker

Utility 4,000 48,000

TOTAL 13,000 156,000

GENERAL WORKING POLICIES

1. The business will open from Monday to Saturday at 9:00AM until supplies last.
2. Employees shall observe proper personal hygiene.
3. Employees must wear their identification card and presentable clothes while at work.
4. Employees must ensure cleanliness in the store at all times.
5. Employees should establish good relationship with the customer so that the clients may feel
they are important.
6. Employees must observe politeness at all times.
7. Employees must strictly adhere to all policies for efficient management in Business.
8. Report all problems immediately

17
 MANAGEMENT MODEL

Raw Materials/
Ingredients
Figure 2:
Management Production Model
Process
PART IV:

TECHNICAL ASPECT
The
Selling technical
Process
aspect of a feasibility
study aids you in evaluating
the viability of your proposed
project by looking Customer at the
specifics of your intended

18
process, including the resources and labor, logistics, and technology involved in creating,
delivering, and tracking the goods or services you intend to develop. (Indeed.com)

Project Location

The project is located in Malasiga, San Roque, Zamboanga City. The term "Malasiga,
San Roque" it refers to the location where the establishment of a lumpia stall in RSHS-IX that
serves lumpia to students, teachers, and non-teaching personel. The project's area map is depicted
in the figure below

Figure 3. Vicinity Map

Figure 4. Actual photo of the location

19
Pre-operating Activities
The Gantt chart that shows the timetable of tasks to be completed before the project may
resume its regular operations is shown below:

20
 MONTHS
ACTIVITIES J F M A M J J A S O N D
A E A P A U U U E C O E
N B R R Y N L G p T V C
1.) Conduct Business Research

2.) Registration of Business Name

3.) Organizing Permit

4.) Furnishing the stall

5.) Ordering of Materials,

Supplies, and Furniture and
Fixtures.
6.) Start of Operation

Note: The Gantt Chart above is based on the year the proponents started with the research which
is October 2022.

Table 3. Pre-operating Activities

21
 Skdhashrw8ri
START
gussaugtd7rt

Go to the stall and the

seller will ask if you will
buy the product

Pay the product that you will

buy

Taste and eat the

product
NO

YES

Is the product good

quality and tasty?

END

Figure 5. Purchase Process Flowchart

Cheesy Potato Lumpia

Lumpia is almost everyone’s favorite, surely this snack will help students and teacher to
enjoy more their day in the school. Verifying the goods and components we sell and use in our

22
manufacturing is crucial. For our cheese potato lumpia to be fresh and safe to eat, it is important
that it is still fresh when we purchase it and that we use it as soon as we can. Check the
manufacturing and expiration dates of non-perishable products, store them at the recommended
room temperature specified on the product label, and keep them out of direct sunlight. When
customers purchase our product, the company also puts their convenience and safety first.

Figure 6: Actual photo of Cheesy Potato Lumpia

Production Process:
1. Prepare the ingredients and equipment needed.
2. Cut the potatoes into smaller pieces and boil until it softens.
3. Drain the potatoes and mash it with fork, potato smasher, or food processor.
4. Set aside the potatoes and cut the cheese into strips.
5. Start wrapping the lumpia wrapper with the filling potato and cheese combined together.
6. Fry the lumpia in a medium low heat until golden brown.

Table 4: Estimated Establishing Cost for the stall

MATERIALS NEEDED QUANTITY ESTIMATED PRICE

23
 Thick Plywood 1 ₱2,000.00
Hardiflex 3 ₱900.00
1x2 Wood 8 ₱480.00
2x2 Wood 8 ₱640.00

Nails 3KL ₱195.00

Trapal for Roof 5m ₱800.00

Labor 7 days ₱2,240.00

Contingency Fund ₱5,000.00
TOTAL ₱12,255.00

24
Figure 7: Sample
Structure of the stall

25
 Figure 8. Floor Plan
Table 5: Estimated Cost of Cheesy Potato Lumpia

ITEMS PRICE BY No. of Units Total Cost Total Cost (in a year)
UNIT (Monthly) (Monthly)

CHEESY POTATO
LUMPIA

Lumpia Wrapper ₱70.00/Bundle 20 Bundles ₱1,400.00 ₱16,800.00

Potatoes ₱162.00/KL 20 KL ₱3,240.00 ₱38,880.00

Cheese ₱136.65/PC 12 PCS ₱1,639.8 ₱19,677.6

(430g)

Oil ₱70/bag 8 bags ₱560.00 ₱6,720.00

DIPPING SAUCE

Ketchup ₱66.30/KG 8 KG ₱530.4 ₱6,364.48

Mayonnaise ₱58.65/PC 16 PCS ₱938.4 ₱11,260.80

(220ML)

TOTAL ₱8,307.8 ₱99,702.88

26
Table 5.1 List of ingredients (in photo form):

ITEMS

Lumpia Wrapper Potatoes Cheese

Oil Ketchup Mayonnaise

27
 Table 6: Estimated Monthly and Annual Sales and Cost of Cheesy potato lumpia

Pieces Price Cost

PRODUC Monthly Monthly Annual Annual
Made per per
T Sales Cost Sales Cost
(Monthly) Piece Piece
Cheesy
potato 2,000PCS ₱15 ₱4.15 ₱30,000 ₱8,307.8 ₱360,000 ₱99,621.6
lumpia

Table 7: List of equipment to be used (Estimated Cost)

ITEMS NO. OF UNITS PRICE PER UNIT TOTAL COST

Gas Stove 1 ₱1,500.00 ₱1,500.00

Gas Tank 1 ₱1,700.00 ₱1,700.00

Casserole 1 ₱400 ₱400.00

Frying Pan 2 ₱450 ₱900.00

Bowl 5 ₱100 ₱500.00

Kitchen Utensils 2 bundle ₱250 ₱500.00

Food Processor 1 ₱4,905 ₱4,905.00

Potato masher 2 ₱70 ₱140.00

Plate 5 ₱75 ₱375.00

Tupperware 3 ₱200 ₱600.00

28
Sauce Container 2 ₱100 ₱200.00

TOTAL ₱11,720.00

Table 7.1: List of equipment to be used (in photo form):

ITEMS NO. OF UNITS PRICE PER UNIT

Casserole Frying Pan Bowl

Food Processor Plate Tupperware

29
 Potato Masher Sauce container bottle

Kitchen Utensils

Table 8: List of Consumable Items (Estimated Cost)

NO. OF PRICE PER TOTAL COST TOTAL COST
ITEMS
UNITS UNIT (Monthly) (Annually)
Table Napkin
3 packs 90 ₱270.00 ₱3,240.00
Tissue
8x10cm plastic 2 packs 15 ₱30.00 ₱360.00
Dishwashing
3 bottles 85 ₱255.00 ₱3,060.00
liquid
Plastic Gloves 1 box 40 ₱40.00 ₱480.00
Detergent Bar
5 pieces 10 ₱50.00 ₱600.00
Soap
Detergent
1 tie 6 ₱72.00 ₱864.00
Powder Soap
Gasoline 11 kg 1,190 ₱595.00 ₱7140.00
TOTAL ₱1,312.00 ₱12,684.00

Table 8.1: List of Consumable Items (in photo form)

ITEMS

30
Table Napkin Tissue 8x10cm plastic Dishwashing Liquid

Plastic Gloves Detergent Bar Soap Detergent Powder Soap

PRYCE GAS

Table 9: List of Sanitary equipment

ITEMS QUANTITY PRICE per TOTAL COST TOTAL

ITEM (MONTHLY) COST
(ANNUALL

31
 Y)
Hair Net 2 ₱50.00 ₱100.00 (every ₱600.00
2 months)
Trash Bin 2 ₱145.00 ₱ ₱290.00

Apron 2 ₱100.00 ₱ ₱200.00

Mask 2 Pack ₱70.00 ₱140.00 ₱1,680

Total ₱2, 040.00 ₱2,770.00

Table 9.1: List of Sanitary equipment (in photo form)

HAIR NET APRON

MASK TRASH BIN

32
 Part V:

Financial Aspect

This aspect refers to a project's ability to generate enough revenue, credit, and cash flow
to support it financially over the long term and pay off all debt. (law.cornell.edu)

Notes and Assumptions

1. The financial analysis of this feasibility study covers a period of five years.

2. The projected start-up cost of the business is 340,131.88

3. Ingredients cost are presumed to increase 6% per year.

4. Units of cheesy potato lumpia sold is expected to increase 3% per year.

5. Price of the lumpia is expected to increase 3 pesos per year.

6. Salaries and wages are expected to increase 5% every year.

7. 2 persons will be hired in the middle of the 2nd year of the business.

8. Supplies cost are presumed to increase 6% per year.

33
Schedule 1: Schedule of Financial Investments Requirement

START-UP COST
ORGANIZATIONAL COST
DTI REGISTRATION ₱500.00
BIR REGISTRATION ₱500.00
CAPITAL EXPENSES
COOKING EQUIPMENT ₱11,720.00
STALL COST ₱12,255.00
INGREDIENTS OF LUMPIA ₱99,702.88
OPERATING EXPENSES

SALARIES EXPENSES ₱156,000.00

CONSUMABLE SUPPLIES ₱12,684.00

SANITARY EQUIPMENT ₱2,770.00

RENTAL FEE ₱18,000.00

34
 UTILITIES EXPENSES ₱18,000.00

TOTAL START-UP COST ₱332,131.88

Schedule 2: List of Cooking Equipment

COOKING EQUIPMENT
ITEMS NO. OF UNITS PRICE/UNIT TOTAL COST

Gas stove 1 1,500.00 ₱1,500.00

Gas tank 1 1,700.00 ₱1,700.00
Casserole 1 400.00 ₱400.00
Frying Pan 2 450.00 ₱900.00
Bowl 5 100.00 ₱500.00
Food Processor 1 4,905.00 ₱4,905.00
Plate 5 75.00 ₱375.00
Tupperware 3 200.00 ₱600.00
Kitchen Utensils 2 Bundles 200.00 ₱400.00
Potato Masher 2 70.00 ₱140.00
Sauce Container Bottle 2 100.00 ₱200.00
Total Cost ₱11,720.00

35
 Schedule 3: Cost of Stall

ITEMS NEEDED QTY PRICE

Thick plywood 1 ₱5,000.00
Hardiflex 3 ₱900.00
1x2 wood 8 ₱480.00
2x2 wood 8 ₱640.00
Nails 3KL ₱195.00
Trapal for roof 5m ₱800.00
Labor 7 days ₱2,240.00
Contingency fund ₱10,000.00
Total cost ₱20,255.00

Schedule 4: List of Salaries Expense

POSITION MONTHLY SALARY ANNUAL SALARY

Manager ₱5,000.00 ₱60,000.00

Sales/production worker ₱4,000.00 ₱48,000.00

Utility ₱4,000.00 ₱48,000.00
Total ₱13,000.00 ₱156,000.00

Schedule 5: List of Consumable Supplies

NO. OF PRICE PER TOTAL COST TOTAL COST

ITEMS
UNITS UNIT (Monthly) (Annually)

Table Napkin Tissue 3 packs 90 ₱270.00 ₱3,240.00

8x10cm plastic 2 packs 15 ₱30.00 ₱360.00

Dishwashing liquid 3 bottles 85 ₱255.00 ₱3,060.00
Plastic Gloves 1 box 40 ₱40.00 ₱480.00
Detergent Bar Soap 5 pieces 10 ₱50.00 ₱600.00

36
Detergent Powder
1 tie 6 ₱72.00 ₱864.00
Soap
Gas for Gas Tank 11 kg 1,190 ₱595.00 ₱7140.00
TOTAL ₱1,312.00 ₱12,684.00
Schedule 6: List of Sanitary Supplies

-ITEMS QUANTITY PRICE per TOTAL COST TOTAL COST

ITEM (MONTHLY) (ANNUALLY)
Hair Net 2 ₱50.00 ₱100.00 (every ₱600.00
2 months)
Trash Bin 2 ₱145.00 ₱290.00

Apron 2 ₱100.00 ₱200.00

Mask 2 Pack ₱70.00 ₱140.00 ₱1,680
Total ₱2, 040.00 ₱2,770.00
Schedule 7: Depreciation Expense

ITEMS NO. OF UNITS TOTAL Depreciation Expense (Annually)

COST

Gas Stove 1 ₱1,500.00 ₱300

Gas Tank 1 ₱1,700.00 ₱340

Casserole 1 ₱400 ₱80

Frying Pan 2 ₱450 ₱90

Bowl 5 ₱100 ₱20

Kitchen Utensils 2 bundle ₱250 ₱50

Food Processor 1 ₱4,905 ₱981

Potato masher 2 ₱70 ₱14

Plate 5 ₱75 ₱15

37
 Tupperware 3 ₱200 ₱40

Sauce Container 2 ₱100 ₱20

TOTAL ₱9,750 ₱1,950

Schedule 8: Projected Product Income

Product 2023 2024 2025 2026 2027

Cheesy Potato
₱360,000 ₱444,960 ₱534,744 ₱629,568 ₱751,356
lumpia

38
 PARTICULARS
Schedule 9: Operating Expense 1ST year 2nd year 3rd year 4th year 5th year
ORGANIZATIONAL EXPENSES
DTI Registration ₱500.00 ₱500.00 ₱500.00 ₱500.00 ₱500.00
BIR Registration ₱500.00 ₱500.00 ₱500.00 ₱500.00 ₱500.00
Total Organizational ₱1,000.00 ₱1,000.00 ₱1,000.00 ₱1,000.00 ₱1,000.00
CAPITAL EXPENSES
Cooking Equipment ₱11,720.00 - - - -
Stall cost ₱12,255.00 - - - -
Ingredients of lumpia (annually) ₱99,702.88 ₱105,685.05 ₱112,026.15 ₱118,748.72 ₱125,873.58
Total Capital 123,677.88 ₱105,685.05 ₱112,026.15 ₱118,748.72 ₱125,873.58
OPERATING EXPENSE
Salaries Expense ₱156,000.00 ₱163,800.00 ₱171,990.00 ₱180,589.5 ₱189,618.97
Consumable Supplies ₱12,684.00 ₱13,445.04 ₱14,251.74 ₱15,106.84 ₱16,013.25
Rental Fee ₱18,000.00 ₱18,000.00 ₱18,000.00 ₱18,000.00 ₱18,000.00
Utilities Expense ₱18,000.00 ₱18,000.00 ₱18,000.00 ₱18,000.00 ₱18,000.00
Sanitary Supplies ₱2,700.00 ₱2,862.00 ₱3,033.72 ₱3,215.74 ₱3,408.68
Total Operating Expenses ₱ 207,384.00 ₱ 216,117.04 ₱ 225,275.46 ₱ 234,912.08 ₱ 245,040.9
Depreciation Expenses ₱9,750 ₱7,800 ₱5,850 ₱3,900 ₱1,950
Total Depreciation Expenses ₱9,750 ₱7,800 ₱5,850 ₱3,900 ₱1,950

TOTAL EXPENSES ₱341,811.88 ₱330,602.09 ₱344,151.61 ₱358,560.8 ₱373.864.48

39
 Indirect Method
Operating Activities First Year Second Year Third Year Fourth Year Fifth Year
Net Income ₱52,913.12 ₱76,754 ₱100,163 ₱124,959 ₱150,559
Depreciation ₱9,750 ₱7,800 ₱5,850 ₱3,900 ₱1,950
Total Operating ₱340,811.88 ₱335,030 ₱341,925 ₱344,605 ₱355,326
Activities

Schedule 10: Statement of Financial Performance

NOTES 1st Year 2nd Year 3rd Year 4th Year 5th year

Sales 1 ₱360,000 ₱390,912 ₱422,824 ₱455,760 ₱489,744

Less: Cost of Sales 2 ₱99,702.88 ₱102,694 ₱105,775 ₱108,949 ₱112,218

Gross Profit ₱260,297.12 ₱288,218 ₱317,049 ₱346,811 ₱377,526

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967

Net Income ₱52,913.12 ₱76,754 ₱100,163 ₱124,959 ₱150,559

Schedule 11: Projected Cash Flow

40
 First Year Second Year Third Year Fourth Year Fifth Year
Cash and Cash ₱382,005.
- ₱458,759 ₱558,922 ₱683,881
Equivalents, Beg 00

Operating
Activities
Sales ₱360,000 ₱390,912 ₱422,824 ₱455,760 ₱489,744
(₱99,702.88 (₱102,694.00
Purchases (₱105,775.00) (₱108.949.00) (₱112,218.00)
) )
Operating
(₱ 207,384) (₱ 211,464) (₱ 216,886) (₱ 221,852) (₱ 226,967)
Expenses
Total Operating Activities ₱52,913.12 ₱76,754 ₱100,163 ₱124,959 150,559

Investing
Activities
Equipment (₱11,720.00
- - - -
Acquisition )
(₱11,720.00
Total Investing Activities - - - -
)

Financing
Activities
Investment ₱340,811.8 - - - -

41
 8
₱340,811.8
Total Financing Activities - - - -
8

Cash and Cash

₱382,005.00 ₱458,759 ₱558,922 ₱683,881 ₱834,440
Equivalents, End

42
 Schedule 12: Statement of Financial Position

Notes Upon FIRST YEAR SECOND THIRD YEAR FOURTH FIFTH YEAR
Formation YEAR YEAR
ASSETS
Cash and Cash 3 55,900.00 182,629.00 324,967 485,913 668,897
₱340,811.88
Equivalents
Prepaid Expenses 18,000.00 18,000.00 18,000.00 18,000.00 18,000.00
Property, Plant and 4 31,975.00 24,175.00 18,325.00 14,425.00 12,475.00
Equipment
TOTAL ASSETS ₱340,811.88 105,875.00 224,804 360,954 518,338 699,372

LIABILITIES AND
OWNER’S EQUITY
Liabilities - - - - - -
Owner’s Equity
Capital ₱340,811.88 105,875.00 224,804 360,954 518,338 699,372
TOTAL
LIABILITIES AND ₱340,811.88 105,875.00 224,804 360,954 518,338 699,372
OWNER’S EQUITY

43
 Schedule 13: Statement of Changes in Owner’s Equity

First Year Second Year Third Year Fourth Year Fifth Year

2 A’s Wrap & Roll Capital, Beginning - ₱393,725 ₱470,479 ₱570,642 ₱695,601
Add:
Additional Investment ₱340,811.88 - - - -
Net Income ₱52,913.12 ₱76,754 ₱100,163 ₱124,959 ₱150,559
TOTAL ₱393,725 ₱470,479 ₱570,642 ₱695,601 ₱846,160
Less:
Withdrawal/Drawings - -
Net loss - -
2 A’s Wrap & Roll Capital, Ending ₱393,725 ₱470,479 ₱570,642 ₱695,601 ₱846,160
Schedule 14: Sensitivity Analysis

Case #0. Normal Operations

1st Year 2nd Year 3rd Year 4th Year 5th Year
Sales ₱360,000 ₱390,912 ₱422,824 ₱455,760 ₱489,744
Less: Cost of Sales ₱99,702.88 ₱102,694 ₱105,775 ₱108,949 ₱112,218

Gross Profit ₱260,297.12 ₱288,218 ₱317,049 ₱346,811 ₱377,526

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967
Net Income ₱52,913.12 ₱76,754 ₱100,163 ₱124,959 ₱150,559

44
Case #1. Sales and COS will increase annually by 5%
1st Year 2nd Year 3rd Year 4th Year 5th Year
Sales ₱360,000 ₱378,000 ₱396,900 ₱416,745 ₱437,582.25
Less: Cost of Sales ₱99,702.88 ₱104,688.02 ₱109,922.42 ₱115,418.54 ₱121,189.47

Gross Profit ₱260,297.12 ₱273,311.98 ₱286,977.58 ₱304,326.46 ₱316,392.78

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967
Net Income ₱52,913.12 ₱61,847 ₱70,091.58 ₱79,474.46 ₱89,425.78
Case #2. Sales will increase 5%; COS will increase by 10%
1st Year 2nd Year 3rd Year 4th Year 5th Year
Sales ₱360,000 ₱378,000 ₱396,900 ₱416,745 ₱437,582.25
Less: Cost of Sales ₱99,702.88 ₱109,673.17 ₱120,640.49 ₱132,704.54 ₱146,000

Gross Profit ₱260,297.12 ₱268,326.83 ₱270,259.51 ₱284,040.46 ₱291,582.25

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967
Net Income ₱52,913.12 ₱56,862.83 ₱53,373.51 ₱62,188.46 ₱64,615.25

45
 Case #3. Forecasted sales and Cost of sales are overstated by 5%
1st Year 2nd Year 3rd Year 4th Year 5th Year
Sales ₱342,000 ₱371,366.4 ₱401,682.8 ₱432,972 ₱465,256.8
Less: Cost of Sales ₱94,717.73 ₱97,559.3 ₱100,486.25 ₱103,501.55 ₱106,607.1

Gross Profit ₱247,282.27 ₱273,807.1 ₱301,196.55 ₱329,470.45 ₱358,649.7

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967
Net Income ₱39,898.27 ₱62,343.1 ₱84,310.55 ₱107,618.45 ₱131,682.7

Case #4. Forecasted sales and Cost of sales are overstated by 10%
1st Year 2nd Year 3rd Year 4th Year 5th Year
Sales ₱324,000 ₱351,820.8 ₱380,541.6 ₱410,184 ₱440,769.6
Less: Cost of Sales ₱89,732.60 ₱92,424.6 ₱95,197.5 ₱98,054.1 ₱100,996.2

Gross Profit ₱234,267.4 ₱259,396.2 ₱285,344.1 ₱312,129.9 ₱339,773.4

Less: Expenses ₱207,384 ₱211,464 ₱216,886 ₱221,852 ₱226,967
Net Income ₱26,883.4 ₱47,932.2 ₱68,458.1 ₱90,277.9 ₱112,806.4

46
SUMMARY OF RESULTS OF SENSITIVITY ANALYSIS IN NET INCOME
1st Year 2nd Year 3rd Year 4th Year 5th Year
Case 0 52,913.12 76,754 100,163 124,959 150,559
Case 1 52,913.12 61,847 70,091.58 79,474.46 89,425.78
Case 2 52,913.12 56,862.83 53,373.51 62,188.46 64,615.25
Case 3 39,898.27 62,343.1 84,310.55 107,618.45 131,682.7
Case 4 26,883.4 47,932.2 68,458.1 90,277.9 112,806.4

SENSITIVITY ANALYSIS RESULT

160,000.00

140,000.00

120,000.00

100,000.00

80,000.00

60,000.00

40,000.00

20,000.00

0.00
1ST YEAR 2ND YEAR 3RD YEAR 4TH YEAR 5TH YEAR

CASE 0 CASE 1 CASE 2 CASE 3 CASE 4

47
Payback Period
Year Net Income Cumulative
1 52,913.12 52,913.12
2 76,754 129,667.12
3 100,163 229,830.12
4 124,959 354,789.12
X 340,131.88
5 150,559 505,348.12

Payback Period =4 years+ 340,131.88

150,559
Payback Period =4years+ 2.25912685

Payback Period 2.25years

Schedule 15: Decision Parameters Computation

Rate of Return

Formula: ROI Yearly Net Profits

Total Cost of Investments

505,348.12 5 Years
340,131.88

101,069.62
340,131.88

0.2971 x 100
ROI= 29.71%

48
 CHAPTER VI:

SOCIO-ECONOMIC ASPECT

SWOT ANALYSIS

STRENGTHS WEAKNESSES

● Home-made ● Limited market

● Cost Efficiency ● Seasonal Variations

● Localize taste ● Competition

● Local sourcing ● Limited Capital

● Captive Audience ● Small Establishment

● High Demand ● Limited brand recognition

● Unique offering ● Weak Internet presence

● Clean work environment ● Limited Operating hours

● Reliance on school approval

The goal of this feasibility study section is to determine the social, economic, and
environmental effects on society. It is frequently used to assess the appropriateness of the social,
economic, and environmental aspects of a project or study.

49
OPPORTUNITIES THREATS

● School events and functions ● External Competition

● Collaboration with school clubs ● Students’ preference and taste

● Expansion Potential ● Seasonal Fluctuations

● Menu Diversification ● Economic Factors

● Advertise stall online

● Health-conscious trend

50
 TOWS ANALYSIS

Strengths/Opportunities Strengths/Threats

● To stand out from the competition, ● By emphasizing distinctive features, address

highlight special qualities like homemade
or locally produced foods.
● To satisfy student tastes, serve lumpia of
the highest quality and flavor.
● Take advantage of opportunities like
school events, partnerships, and menu
variety.
Opportunities/Weaknesses
external competition.
● To lessen the effects of seasonal changes,
introduce seasonal variations or alternative
food options.
● To remain competitive, keep an eye on
economic circumstances and adjust your
pricing and menu options accordingly.
Threats/Weaknesses

● Overcome obstacles by actively ● By concentrating on flavor and quality, you

participating in school activities and may reduce external competition.
collaborating ● By providing seasonal variations or
● To take advantage of opportunities, alternatives, you can adapt to seasonal swings.
expand the menu, work with student ● Follow economic developments and make
organizations, and enhance online necessary adjustments to operations and
visibility. pricing.

51
 PART VII:

SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

SUMMARY

The purpose of this study was to evaluate the feasibility and profitability of the planned
project to establish a lumpia stall at the Regional Science High School for Region IX, San
Roque, Zamboanga City. The project's market, organization and management, technical,
financial, and socio-economic aspects are among the five key factors covered in the study.

FINDINGS

Market Aspect

In terms of marketing, there has been a lot of interest in the planned lumpia stalls on the
Regional Science High School campus. It is anticipated that it will gain from and expand as the
number of students increases.

Organizational and Management Aspect

This project will be managed by a partnership that will employ a straightforward

organizational structure appropriate for the proposed subject, the number of employees required,
and the required skills and compensation.

52
 Technical Aspect

The proposed project is located on the campus of Zamboanga City's Regional Science
High School IX. As a startup, it will invest P340,131.88. Because our target market, which
consists of students and other staff from the school campus, is an ideal fit for this area, the
business's proponents decided to locate their enterprise here. Products and services will be
offered on the first day when the lumpia stand is open for business.

Financial Aspect

The proposed project presents a five-year projection with a payback period of 2.25 years
and a 29.71% return on investment. The net income of the normal operations of the business are
as follows:

1st Year 2nd Year 3rd Year 4th Year 5th Year

Net Income 52,913.12 76,754 100,163 124,959 150,559

Socio-Economic Aspect

After performing a SWOT analysis, the researchers concluded that their suggested project
is qualified and can produce profit in the location they chose. The project produces income tax,
offers job possibilities, and gives customers inside the school healthy, cheesy potato lumpia.

53
CONCLUSION

The study's proponents conclude that it is feasible and viable in terms of marketing,
organization and management, as well as technological, financial, and socioeconomic factors in
accordance with the findings drawn from the data acquired.

RECOMMENDATIONS

Considering the conclusion of the study, the researchers recommend the following:

1. Establishing a larger stall than the proposed lumpia stall is strongly advised.

2. Utilize social media sites like Facebook, Twitter, Instagram, and Tiktok, all of which are
often used by your target market to promote your products extensively in store.
3. Increase the number of nutritious meal options available that are also affordable for
students.
4. To finance your startup company, find venture capital.

5. Ensure efficient manufacturing and product consistency.

6. Introduce fresh flavors and a product that is unique to your shop.

7. Because there is no guarantee that everyone will pay the exact amount when no one is
watching the store, hiring someone to keep an eye on it during business hours is
preferable to making it an honesty store.

54
 QUESTIONNAIRE

SURVEY QUESTIONNAIRE PROPER

1. Are you a fan of lumpia?

YES

NO

MAYBE

2. Are you willing to try new filling for lumpia?

YES

NO

MAYBE

3. Are you a fan of potatoes?

YES

NO

MAYBE

4. Are you also a fan of cheese?

YES

NO

MAYBE

5. Does Cheesy potato lumpia sounds interesting to you?

YES

NO

MAYBE

55
6. What kind of service do you prefer? (Can check both)

To be sold in the stall

To be sold by roaming around the campus; room to room

7. If you check the second choice in number 6, what time do you prefer us to roam around?

Recess Time

Lunch Time

8. At what price do you think our lumpia worth buying for, based on the taste &

ingredients used?

10PhP
15PhP

9. Are you willing to patronize our product?

YES

NO

MAYBE

10. How often you’re most likely to buy our product?

Always

Sometimes

Never

56
 STATISTICAL REPORT

1. Are you a fan of lumpia?

2. Are you willing to try new filling for lumpia?

57
3. Are you a fan of potatoes?

4. Are you also a fan of cheese?

5. Does Cheesy potato lumpia sounds interesting to you?

58
6. What kind of service do you prefer? (Can check both)

7. If you check the second choice in number 6, what time do you prefer us to roam around?

8. At what price do you think our lumpia worth buying for, based on the taste & ingredients
used?

59
9. Are you willing to patronize our product?

10. How often you’re most likely to buy our product?

60
REFERENCES:

Valdeavilla, R. (2018). 8 Things You Didn’t Know About Filipino Cuisine.

https://theculturetrip.com/asia/philippines/articles/8-things-you-didnt-know-about-
filipino-cuisine/

(June 2023). Filipino Snacks: 15 Popular Snacks You Need to Eat for Merienda in the
Philippines. https://www.willflyforfood.net/filipino-snacks/#:~:text=In%20Filipino
%20cuisine%2C%20merienda%20is%20typically%20enjoyed%20sometime,is%20meant
%20to%20tide%20you%20over%20until%20dinner.

TasteAtlas. Lumpia. https://www.tasteatlas.com/lumpia

61
Mallari J. (May 2021). How to Register a Partnership Business in the Philippines.
https://www.securitybank.com/blog/how-to-register-a-partnership-business-in-the-
philippines/

Indeed. Conducting a Technical Feasibility Study: Things to Know

https://www.indeed.com/recruitment/c/info/conducting-a-technical-feasibility-study

62