BUSINESS PLAN

OF

GROUP GREEN FLAG COMPANY

ENTREPRENEURSHIP

MEMBERS:

BATARA, FRANCIS KHALID D.

TAYA, KRISTINE AMOR S.

CUYOS, JELLANI C.

MALONES, LOWELL M.

PADRE, RENNA MAE S.

DARAMAN, BEA KATHLEEN A.

SIA, JANNAH AZLEAH P.

BAGARES, KIARA B

ARNUZA, ELSON EARL B.

COLO, SHEHANA M.

CALUNOD, CHEU G.

PAGHASIAN, FRANCISSE A.

FLORES, FRANCIS KARL JUSTINE S.

MABILOG, KATE KATHERINE O.

BAUTISTA, JAMES BRYAN U.

 ENTREPRENEURSHIP

BUSINESS PLAN

I. RECOGNIZING THE POTENTIAL MARKET

A. APPLY/USE AT LEAST 1 MACRO AND 1 MICRO SOURCES IN SEEKING OPPORTUNITY

Macro Environmental Sources

Steepled

● Sociocultural – Most of the buyers will be students which prefer products that are
appealing and delicious but at the same time are affordable.
● Technology – Our target customers all have access to technologies specifically social
media and thus entrepreneurs will use this to promote our business online.
● Economic – Most of the students don’t really have an income and their allowance is
limited.
● Environmental – The Philippines is located in a tropical environment, therefore it is
expected that customers will want refreshing cold drinks. Additionally, the business will
take place at a school, so the entrepreneurs will give products that are within their budget.
● Legal – The school prohibits unhealthy foods.
● Ethical – Students have already been educated by their parents and teachers to avoid
eating unhealthy foods, but there are still some who are not health-conscious
● Demographic – The business will take place at a school where it is full of students and
the school is located in a high altitude thus it is warmer during noon time.

Micromarket:

● Consumer preferences, interest, and perception – We are focused on consumer needs

because we care about our customers' entire well-being, and we want to maximize their
satisfaction by providing them with what they demand.
● Competitors – It is to be expected that our competitors have a similar idea about the type
of business we intend to establish. So, by conducting marketing research, we will be able
to learn about their products and marketing activities, allowing us to develop strategies to
outperform them.
● Location – Since the business will take place at Pagadian City Science High School, the
entrepreneurs will provide products and services that are ideal for the students and
teachers in Pagsci.

B. INCLUDE SWOT ANALYSIS

Strengths Weaknesses
- The business has cost efficient and - Many possible competitors
affordable products - Possible loss of resources due to the
- The business has products and production of an excessive number of
services perfectly suited for the needs products(food)
of Pagsci students - The capital needed might be large -
- It has environmentally safe packaging Big inventory cost
for the products - Less development
- The site is teeming with our target - High operating cost
customers, which will almost
certainly result in a large profit.
- Many options of products to choose
from.
- Good location

Threats
Opportunities - Competitors
- Fewer suppliers
- Discounted or free delivery strategy. - Customer changing taste
 - Customer loyalty programs(giving - Less opportunity for growth
discounts and benefits for the loyal
customers)
- Higher income during school events
- Expansion of business
- New products in menus

C. SCREEN THE OPPORTUNITY/IES USING THE OPPORTUNITY ATTRACTIVENESS TEST

Table 2.2a. Opportunity metrics for market potential

Industry or Market Highest Potential Lowest Potential Attractiveness Score

Potential Description Description
1. Market Need - Easily identifiable - Unclear market 4
market - Revenue just one
- Potential time or seasonal
recurring revenue - Market unstable
from the market
- Market-driven
a. Customers Accessible Already stuck with 3
competitors
b. Payback period Within one year or less Three years or more 5
c. Value to customers Significant Insignificant 5
d. Product - Durable or long - Perishable 3
shelf-life - “Me too”
- New or - Unreasonably
Innovations priced
- Value for money
e. Service - Highly demanded - Seasonal 3
2. Market structure - Emerging - Declining or 3
stagnant
3. Market size - Established and - Unknown: 2
Clear Undetermined
- Big enough for - Small
the entrepreneur
4. Growth rate - Faster and - Slow and 4
acceptable growth unacceptable
rate growth rate
5. Market capacity - Fully capacitated - Under 4
Capacitated
6. Market share - Easier and faster - Difficult and slow 3
market market
penetration penetration
- High potential in - Low potential in
maximization of maximization of
market share market share
percentage (e.g., percentage (e.g.,
20% or more) 5% or less)
7. Cost leadership - Cost-efficient - Too costly 5
● Total (Weight): 44/12 = 3.666 x 20% = 0.73

Table 2.2b. Opportunity metrics for financial feasibility

Financial Feasibility Highest Potential Lowest Potential Attractiveness Score

Description Description
1. Net income - Robust - Fragile, 4
Inconsistent
 2. Return on - High and faster - Low returns (e.g., 3
investment returns (e.g., 20% or less in 5
20% or more in years)
1 year)
3. Capitalization - Reasonable - Unreasonable 5
capitalization capitalization
required required
4. Internal Rate of - High and - Low and 4
Return (IRR) consistent IRR inconsistent IRR
annual return that (e.g., 20% or (e.g., 20% or less)
makes the initial more)
investment turn
into future cash
flows.
5. Free cash flow - Highly positive - Low or not 3
represents the (e.g., 30% of enough to cover
liquidity of a gross capital
business after sales/revenue or expenditures
allocation of more) - Low in liquidity
expenditures.
a. Sales growth - High - Low 4
b. Asset intensity - Low - High 4
(assets/sales)
c. Working capital - Low - High 4
d. Research and - Low - High 4
development and
other capital
expenditures.
e. Gross income - High (e.g., 30%- - Low (e.g., 30% or 4
or more) less)
1. Capital recovery - Fast (e.g., 2 - Too slow (e.g., 5 3
period years or less) - years)
- Total (Weight): 42/11 = 3.81 x 20% = 0.7636

Table 2.2c. Opportunity metrics for exit strategies or harvest options

Exit Strategy or Harvest Highest Potential Lowest Potential Attractiveness Score
Options Description Description
1. Value added - High strategic - Low strategic 4
potential value value
2. Exit strategies - Many envisioned - Limited or no exit 3
options e.g., strategies
merger,
acquisition, or
strategic alliance
3. Capital valuation - Reasonable - Unfavorable 5
capital valuation capital valuation
- Realization - Credit crisis
capital
● Total (Weight): 12/3 = 4 x 10% = 0.4

Table 2.2d. Opportunity metrics for competitive advantage

Competitive Advantage Highest Potential Lowest Potential Attractiveness Score

Description Description
1. Fixed and - Cost-efficient - Costly 5
variable costs
2. Control over - Strong - Weak 4
prices,
distributions,
and costs
 3. Barriers to entry - Difficult to enter - No barrier(s) at 2
all or easy to
enter
a. Legal and - Exclusively - None or 4
proprietary unsecured
protection
b. Response and - Competition is not - Tough 2
lead time yet aggressive competition
- Unable to gain
competitive
advantage
c. Networks - Accessible and - Limited access 4
close relationship and requires
intensive
relationship
building
● Total (Weight): 21/6 = 3.5 x 10% = 0.525

Table 2.2e. Opportunity metrics for management team

Management Team Highest Potential Lowest Potential Attractiveness Score
Description Description
1. Entrepreneurial - Fully dedicated, - Undecided and 5
lineup driven, and united just testing the
waters
2. Industry and - Highly skilled - Weak background 4
technical and experienced and experience in
experience in the industry the industry
chosen chosen
3. Integrity and - Highest degree of - Questionable and 4
concern to the integrity and unsure
new venture concern
4. Intellectual - Willing to - Unwilling to 3
honesty understand what understand what
they don’t know they don’t know
● Total (Weight): 16/4 = 4 x 10% = 0.4

Table 2.2f. Opportunity metrics for strategic differentiation

Strategic Differentiation Highest Potential Lowest Potential Attractiveness Score
Description Description
1. Degree of fit - High - Low 4

2. Entrepreneurship - Excellent and - Mediocre and 4

differentiation Innovative less-skilled
entrepreneurial entrepreneurial
team team
3. Service - Excellent - Mediocre and 4
management customer unimportant
intimacy customer
servicing
4. Timing - Perfect Timing - Bad Timing 3
strengths and - weaknesses and
opportunities threats all over
conspiring the place
5. Fatal flaw - Almost none or - Few to Many 3
almost risk free
6. Technology - “I first” - “Me too” 5
7. Flexibility - Adaptability to - Traditional and 4
changes slow
8. Opportunity - Opportunity is - Opportunity is 4
orientation treated as treated as vacuum
 continuum
9. Pricing - Price leadership - Lower than 3
competitors
10. Place distribution - Accessible in - Inaccessible or 4
many traditional limited channels
and alternative available to the
channels customers
11. Margin for - Forgiving and - Unforgiving and 5
mistakes or errors believes in second stiff
chances
● Total (Weight): 43/11 = 3.90 x 15% = 0.5863

Table 2.2g. Opportunity metrics for assessment of personal resources

Assessment of personal Highest Potential Lowest Potential Attractiveness Score
resources Description Description
1. Personal goals - Has clear - Goals unclear and 5
and fit objectives and disconnected to
matches with the the entrepreneur’s
entrepreneur’s capacity and
capacity and resources
resources
2. Success or failure - Propensity to - Propensity to fail 3
succeed high high
3. Opportunity costs - Willing to - Contented with 3
sacrifice first for a status quo
better opportunity
4. Desirability - Matches with the - Ultimate desire is 4
lifestyle and only big returns
preferences of the
entrepreneur
5. Risk appetite - Calculate risks - Undefined and 4
unknown risks
6. Stress - In live - Inability to 4
management comfortably with manage stress
stress
● Total (Weight): 23/6 = 3.83 x 10% = 0.383

Total attractiveness score:

Sample Tiered Scale - 4.00 – 5.00 (Very attractive)
3.00 – 3.99 (Attractive)
2.00 – 2.99 (Tolerable but must take caution and due diligence of the risks)
1.00 – 1.99 (Not attractive or too risky)

Conclusion:
The business of GREENFLAG has a 3.83 total attractiveness score and thus the business is
attractive.

D. APPLY PRODUCT OR SERVICE PLANNING AND DEVELOPMENT PROCESS IN SEIZING

THE OPPORTUNITY

1. IDEA STAGE

- The entrepreneurs created a plan to provide various snack and beverage options to
Pagadian City Science High School students and teachers that are both affordable and
nutritious. In addition, we will also provide load retail to the students of Pagsci. Our
products also promote the welfare of our Muslim schoolmates, and we will undoubtedly
do business with consideration for the environment.
- A pastil is an ubiquitous Filipino packed rice meal made of steaming rice wrapped in
banana leaves and filled with dry shredded beef, chicken, or fish. Customers will
 undoubtedly be able to satisfy their tummies as it is not only delicious but also pastil is
considered a cheap meal.
- A samosa or “singara” is a fried or baked pastry with a savory filling, including
ingredients such as spiced potatoes, onions, and chicken. Samosa is a perfect snack
during recess time.
- Truffles is a dessert that is sure to appeal to students because it is created with chocolate
and heavy cream.
- Iced tea with lemon is a type of cold tea that is typically served in a glass filled with ice.
Having an Iced tea will undoubtedly help students in chilling their minds and brains after
an exhausting day.
- Buko juice is another refreshing drink popular in the Philippines. It is a simple mixture of
young coconut water, young coconut meat and milk, it’s very refreshing and very healthy
and thus perfect to consume by the students in Pagsci.
- A churro is Spain’s answer to the donut, a crunchy, deep-fried sweet snack that resembles
the horns of the churro sheep. This type of desert will be perfectly suited for the students
in pagsci’s standards.
- Load retail will also be available in our business to supply mobile data for pagsci
students, as we all know that today's learning is done through technology, thus having
mobile data is essential for the students.

2. CONCEPT STAGE (CONDUCT CONSUMER ACCEPTANCE TEST BY USING ANY

METHOD IN COLLECTING DATA FROM THE CUSTOMERS)

- The entrepreneurs explored potential products that buyers would certainly purchase. They used a
survey to question potential customers about their food preferences. The data was collected by the
entrepreneurs on October 26, 2022. The survey format is shown below. They used the data they
gathered to improve the overall flavor, packaging, and customer service.

Survey
Name:
Grade/Section:

Below is a variety of foods and beverages with their possible prices. Check the box of your
preferred snacks.
● Pastil (PHP 12.00)
● Samosa (PHP 15.00)
● Truffles (PHP 5.00)
● Iced tea (PHP 10.00)
● Buko Juice (PHP 10.00)
● Churros (PHP 15.00)
● Load (+PHP 5.00 if load is less than 100, +PHP 10.00 if more than 100)

3. PRODUCT DEVELOPMENT STAGE

- All the suggestions and recommendations gathered from the concept stage will be applied
to the production of the prototype. Below is the summary of the data collected from the
survey with 59 respondents.
Pastil - 37
Samosa - 20
Truffles - 27
Iced tea - 43
Buko juice - 22
Churros - 36
Load - 100 below +php 5 = 83.1%
- 100 above +php 10 = 75.9%

4. TEST MARKETING STAGE

- The entrepreneurs gave PagSci students and professors a free taste test. Customers will be
able to make suggestions and recommendations concerning the product as a result of this.
Students and teachers who tried the products were given suggestion sheets by the
 entrepreneurs. The data will be used as a basis on the product's development. The format
of the suggestion sheet is shown below. The appendix contains photographs of the free-
tasting activity.

SUGGESTION SHEET
Rate the product from 1 (Lowest) to 5 (Highest). Encircle the number of your choice.

1 2 3 4 5

Do you have any suggestions?

______________________________________________________________________________
_____________________________________________

E. CRAFT YOUR VISION STATEMENT

- To serve the best and affordable food to our future heroes of this country. We will
always be the one that will give the high quality of products and services that the
students and teachers in Pagadian City Science High School deserve.

F. CRAFT YOUR MISSION STATEMENT

- To be always the desired place where students and teachers can unwind and enjoy
the food and services we give. With our signature cuisine "pastil" and its bundled
drink, we ensure that not only will your stomachs be filled, but you will also
experience what one of the popular Filipino foods tastes like with a few
improvements. A customer can also select and enjoy a variety of foods, all of
which are both excellent and reasonably priced. The entrepreneurs will ensure that
all of our products, services, and staff are certified GREEN FLAG.

II. THE MARKETING PLAN

A. & B. CRAFT YOUR UNIQUE VALUE PROPOSITION, CRAFT YOUR UNIQUE SELLING
PROPOSITION

“ Kung gusto mog pagkaon na LIMPYO, LAMI ug BARATO,

adto lang mo sa section SCORPIO

na andam mo SERBISYO kaninyo”

#inrelationshipwithfood

#walanipork

This is the UVP and USP because it specifically indicates that the products are delicious
but at the same time it is cost efficient based on the phrase “Kung gusto mog LAMI ug BARATO”
. It is also understandable since it is in Cebuano language, which can easily be understood by the
target customers, most of whom speak the language. The phrase “adto lang mo sa section
SCORPIO” clearly states where to find the store. The phrase “andam mo SERBISYO kaninyo”
represents the enthusiasm of the group to serve its customers quality products and services.

C. STATE THE MARKET SIZE INCLUDING THE MARKET SHARE

949 students and 38 teachers make up the school's current overall population of 987. Since there are
two other canteens in the campus. The market share will be cut to 33.3% per canteen since there are
two other canteens on the campus which are our competitors.
PASTIL

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 3.00 profit for for PASTIL)

= Php 59, 220 per month

Potential Market Share = Market Size * Market Share

= Php 59, 220 per month * 33.3%

= Php 19, 720 per month

SAMOSA

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 5.00 profit for for SAMOSA)

= Php 98, 700 per month

Potential Market Share = Market Size * Market Share

= Php 98, 700 per month * 33.3%

= Php 32, 867. 1 per month

TRUFFLES

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 3.00 profit for for TRUFFLES)

= Php 59, 220 per month

= Potential Market Share = Market Size * Market Share

= Php 59, 220 per month * 33.3%

= Php 19, 720 per month

ICED TEA

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 3.00 profit for for ICED TEA)

= Php 59, 220 per month

Potential Market Share = Market Size * Market Share

= Php 59, 220 per month * 33.3%

 = Php 19, 720 per month

BUKO JUICE

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 5.00 profit for for BUKO JUICE)

= Php 98, 700 per month

Potential Market Share = Market Size * Market Share

= Php 98, 700 per month * 33.3%

= Php 32, 867. 1 per month

CHURROS

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 3.00 profit for for CHURROS)

= Php 59, 220 per month

Potential Market Share = Market Size * Market Share

= Php 59, 220 per month * 33.3%

= Php 19, 720 per month

RELOADER

Market Size = 987 potential customers = 1 purchase per day = 20 days in a month

= 19, 740 purchases

Market Size Profit = 19, 740 purchases * (Php 8.00 profit for for MUNCHKINS)

= Php 157, 920 per month

Potential Market Share = Market Size * Market Share

= Php 157, 920 per month * 33.3%

= Php 52, 587.36 per month

D. DETERMINE THE PRIMARY AND SECONDARY TARGET MARKET. (APPLY MARKET

SEGMENTATION ACCORDING TO DEMOGRAPHIC, PSYCHOGRAPHIC, GEOGRAPHIC AND
BEHAVIORAL FACTORS) NOTE: YOU CAN USE GRAPHS IN PRESENTING THE DATA.

PRIMARY TARGET MARKET

The primary target market are the students and teachers of Pagadian City Science High School.

SECONDARY TARGET MARKET

The secondary target market are students and teachers from other schools.
MARKET SEGMENTATION

DEMOGRAPHIC

Income Range, Social Class and Occupation

● Students: Source of money is from the allowance given by their parents or guardians.
● Teachers: Source of money is the monthly salary being a teacher.

Gender and Age Group

● Girls: they prefer sweets, non-fatty, refreshing, and unrefined foods.

● Boys: they prefer mouthwatering, delicious, and satisfying foods.

Religion and Ethnicity

● Christians: the goods and products that will be provided are allowed by their beliefs.
● Muslims: the goods and products that will be provided are without pork and reach the Islamic
standards.

PSYCHOGRAPHIC

Perception

● Sanitary food handling will be the group's utmost priority. To achieve this, products placed on the
stand will be organized and covered. The group will also make sure that the wrappers and
containers used are clean.

Way of Life

● Most students don't have time to eat their breakfast and are on a budget. Hence, pure affordable
and quality products will be beneficial for them.

Motivations

● Physiological motivations. Inflation has a tremendous impact on the food industry, directly
affecting food prices. Rapid increase in food prices results in students less likely cooking or
buying food especially for breakfast since they need to go to school early.
● Deprivations. There is a lack of reloaders inside the campus. Since we are not allowed to go out
during class hours, the group decided to offer this service.

Inclinations

● Most students want to try something new and unique. Our products are modified or improved
versions from those that are commonly sold, as the ingredients of the product the group will sell
have distinct characteristics, making it unique and hard to find.

GEOGRAPHIC

● The market will be placed inside Pagadian City Science High School, specifically in the Isolation
room which is temporarily the G12- Scorpio's classroom under the advisory of Mrs. Jazel Faith
Ybañez Verona. It is located between the school's clinic and the school's computer laboratory
near admin. All of the products offered are available for everyone to acquire for there are no
potential violations of our products to the beliefs of any religion.

BEHAVIORAL

Occasions.

● Good for breakfast time, lunch time, and snack time.

Desired benefits
 ● Our pastel is best suited for teachers/students who come to school early and have no time to eat
breakfast at home. Our samosa, truffles, and churros is best for morning recess and afternoon
recess. Our iced tea and buko juice is best during lunch time where usually the weather is hot.

Loyalty

● The service, quality, and packaging of the products will be exceptional. Also, the product itself
would be bigger which is an advantage to the customers but their loyalty still depends upon their
likeability of our products and services.

Usage of products or availment of users

● Medium Users

E. DETERMINE THE CUSTOMER REQUIREMENTS (APPLY ANY METHOD IN COLLECTING

DATA FROM THE TARGET CUSTOMERS)

The food products that the entrepreneurs offer are COST- EFFICIENT, can QUENCH YOUR
THIRST, and MOUTHWATERING. The entrepreneurs also signify a guarantee of the cleanliness of the
said food products. The entrepreneurs also promotes the WELFARE of our Muslim schoolmates, and
would undoubtedly do business with consideration for the environment. The food products offered cab
UNDOUBTEDLY help students in chilling their minds and brains after an exhausting day, In addition,
entrepreneurs also offer REGULAR LOADS through gcash considering that mobile data is essential for
students.

F. DESCRIBE THE 7P’S OF MARKETING IN YOUR PRODUCT/SERVICE

PRODUCT

Green Flag will be selling food and beverages such as pastil, samosa, truffles, iced tea, buko juice, and
churros. These consumable products will be sold to the students and teachers of Pagadian City Science
High School.

The group also takes into consideration the lack of reloaders in the campus. Hence, we decided to offer a
reloading service with a considerable mark-up price.

PLACE

The Green Flag stand will be found in the vacant space in front of Grade 12 Scorpio. The group will only
accept Cash-on-hand as mode of payment.

PRICE

The products or services of the group will be analyzed, modified, and evaluated against the prices of their
competitors. Hence, they will use competitive pricing since there will be a lot of competition as foods and
beverages will be commonly sold in the campus.

PROMOTION

Green Flag will be promoting products through free taste, creating eye-catching signages, and posting
pubmats through administering a Facebook page.

PEOPLE

Buying Raw Materials. The production team consisting of six (6) members of the group will be tasked to
buy the raw materials.

Creating the products. Members assigned to create the products will be needing help from adult relatives
with enough experience and skills to create such products.
Selling the products and services. The marketing and operation team consisting of six (6) overall
members will be selling the products on the main stand and going room-to-room to sell and promote such
products and services.

PACKAGING

Green Flag will be implementing a plastic-free packaging for all its products. This involves biodegradable
wrappers and containers like banana leaves and paper cups.

PROCESSING

Presentation of Products. The products will be displayed on the main stand for customers to freely
choose.

Distribution of Products. "Pay as you order" will be the group's rule in selling the products and services.

G. FORMULATE AND EXPLAIN THE BRAND NAME OF YOUR PRODUCT/SERVICE

The name of the products are in line with the company’s name, GREEN FLAG CORP.

● PASTIL: The product is named PASTIL NA PANININDIGAN KA. The product name is inspired
by those people who are not fought and left behind.
● SAMOSA- The product is named SAMOSA NA SASAMAHAN KA. Samosa is the kind of food
that you’ll need when you are having a bad time. Because of its taste, specifically the cheese in it
that will melt inside your mouth makes you forget everything, that is why we called it samosa na
sasamahan ka.
● ICED TEA- The product is named ICED TEA WITH LABEL. It is named that way because our
ice tea is made with lemon.
● BUKO JUICE- The product is named BJ NA MAKALUYA. Considering that PagSci is located
in a high altitude, thus it is warmer during noon time, students/ teachers really want to refresh
their minds and relieve stress through drinking cold buko juice, so when they drink it they will be
“luya”
● TRUFFLES- The product is named TRUFFLES WITH SWEET FEELINGS. It is named that
way since truffles are made with chocolate and heavy cream with chocolate fillings. So, instead
of Truffles with sweet “fillings”, it is truffles with sweet “feelings” to match with the company’s
name.
● CHURROS- The product is named CHURROS TO BE WITH YOU. Inspired from the phrase “I
choose to be with you “
● BUNDLE ( PASTIL, ICED TEA)- The bundle is named BARE MINIMUM. It relates to the
affordability of the bundle which is much affordable instead of buying the individual products.
The bundle is affordable, but the taste is delicious and feels good to eat just like in a relationship
where your partner only gives bare minimum, but the feeling still hits differently.
● BUNDLE (PASTIL, SAMOSA, ICED TEA) - The bundle is named MIXED SIGNALS, it has
three different food products, making you confused which to eat first just like in a relationship
where he/she gives you mixed signals, making you confused if she/he really likes you or not.
III. THE OPERATIONS PLAN

1. METHODS

The organization will produce the following products:

● PASTIL
● SAMOSA
● ICED TEA
● TRUFFLES
● CHURROS
A. MANUFACTURING PROCESS

Before manufacturing the product, the members of the organization will buy the raw materials
that a PASTIL needs and will undergo with this process:

1. Slice the onions, carrots, and garlic diced.

2. Saute the sliced garlic and onions in a hot frying pan.
3. Grinded chicken will be placed in the frying pan.
4. Then, the diced carrots will follow.
5. After a while, spices will be added such as: Salt, Pepper, and Vetsin.
6. While waiting, prepare and cook rice.
7. If both are cooked, the cooked rice and the chicken will be placed in a banana leaf.
8. Lastly, wrap it with the banana leaf.

Before manufacturing the product, the members of the organization will buy the raw materials
that a SAMOSA needs and will undergo with this process:

1. Wash and boil the potatoes till done.

2. Cool the potatoes, peel the skin, and slice them into small cubes.
3. Heat the oil over medium heat
4. Add the parsley.
5. Add the chicken and cook till light browned.
6. Add a chicken cube for its flavor.
7. Then, it is time to make the Samosas, prepare a spring roll wrapper.
8. Place the filling in the wrapper and flip its sides.
9. In a pan, heat oil and fry the prepared samosa.
10. Finally, serve it with a sauce.

Before manufacturing the product, the members of the organization will buy the raw materials
that CHURROS need and will undergo with this process:
 1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
2. Heat about 1 1/2 inches vegetable oil in a large pot or deep saute pan over medium-high
heat to 360 degrees.
3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high
heat.
4. Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula
until mixture comes together.
5. Transfer mixture to a large mixing bowl, let cool for 5 minutes.
6. Add vanilla and egg to the flour mixture then blend immediately with an electric mixer.
7. Blend until mixture comes together and is smooth
8. Transfer to a 16-inch piping bag fitted with a rounded star tip
9. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean
scissors.
10. Let fry about 2 minutes per side until golden brown. Transfer to paper towels to dry
briefly
11. Then transfer to a cinnamon sugar mixture and roll to coat.
12. Repeat the process with remaining dough.
13. Let cool for a few minutes then serve warm.

Before manufacturing the product, the members of the organization will buy the raw materials
that a TRUFFLES needs and will undergo with this process:

1. In a pan, heat up condensed milk.

2. Then, in a bowl, place the condensed milk and pour cocoa powder.
3. Sift and mix it well.
4. It is now ready to put inside the fridge and let it cool.
5. On a chopping board, spread some cocoa powder and the frozen mixture should be
placed on top.
6. Slice it into square shapes and put in some cocoa powder.
7. And finally, serve.

Before manufacturing the product, the members of the organization will buy the raw materials
that an ICED TEA needs and will undergo with this process:

1. Fill a container with water.

2. Then fill a cup with hot water and pour the powdered juice.
3. After the Juice has melted and mixed properly, pour the mixture into the water.
4. Using a ladle mix the mixture properly.
5. Put some ice in the mixture
6. Then, put some lemon in the container to add more flavor.
7. Pour some iced tea in a cup then it is ready to serve.

B. PLANT SIZE

The plant size will be the size of a mini stand store. The young entrepreneurs will ask for the
permission on the availability of the space in front of the Grade 12 - Scorpio ABM at Pagadian City
Science High School. Upon the asking of the availability of the space, the owners will ask the
administrators for the entrepreneurs to establish the business. There will be a contract signing of both
parties upon the agreement.

C. PRODUCTION SCHEDULE

The business will operate and serve its customers every Monday to Friday in the entrepreneur’s
vacant time and the students recess time.

D. FLOOR PLAN
 E. PRODUCTION, DISTRIBUTION, and PAYMENT METHOD

The owners will produce the products that will be sold. Upon the production, the entrepreneurs
will buy the materials needed for the product to be made. There will be no distribution since the
products will be sold directly to the store. The payment will be in cash.

F. WASTE DISPOSAL PLAN

The owners of the establishment will have two trash bins, Non-biodegradable and Biodegradable
to properly segregate the trashes

2. MANPOWER (DETERMINE MANPOWER REQUIREMENTS, STATE THE JOB

DESCRIPTION, JOB QUALIFICATIONS, PREPARATORY SELECTION OF JOB
APPLICANTS, SELECTION PROCESS OF SHORTLISTED JOB APPLICANTS,
ORGANIZATIONAL STRUCTURE, AND EMPLOYEE/PERSONNEL
DEVELOPMENT)

A. PRODUCTION COST

The owners will be the one to do the operations such as labor and production cost. Hence, there
will be no Labor fee and Production cost spent in this project.

B. JOB DESCRIPTION
● Acting manager
○ The leader that will manage the operations of the established business.
○ The manager of the said business will be Bea Kathleen Daraman.
● Acting accountant
○ The one who audits and tracks the financial performance of the project.
○ The acting accountant of the business is Francis Khalid Batara.
● Acting treasurer
○ This person will keep the cash that the business has.
○ The acting treasurer will be Renna Mae Padre
● Operation team
○ In this team, they will be the one that is on hand with the consumers. They are
divided from: cashiers and sellers
○ The members of this team will be Lowell Malones, Bryan Bautista, and Janna
Azleah Sia
● Marketing team
○ This team markets the products through social media. Moreover, they can also
approach to deliver the products so that the consumers can buy and it may also
gain other customer’s attention.
○ Marketing team will have Elson Earl Arnuza, Francis Karl Justine Flores, and
Kristine Amor Taya.
● Production team
○ The Production team will be in charge of buying and manufacturing the goods.
 ○
The members are: Cheu Calunod, Kate Katherine Mabilog, Francisse Paghasian,
Jellani Cuyos, Kiara Bagares, and Shehanah Colo.
C. ORGANIZATIONAL STRUCTURE

The organization structure is presented via image below:

3. MACHINES (FACILITY SAFETY AND MAINTENANCE PLAN, AND

TELECOMMUNICATIONS AND INFORMATION TECHNOLOGY EQUIPMENT)

A. MACHINES FACILITY SAFETY & MAINTENANCE PLAN

The business owners/entrepreneurs will sanitize their hands using alcohol and wear disposable
gloves to keep the product clean and will keep the area tidy to protect the safety of the customers.
Maintenance done at regular intervals or in accordance with established criteria with the intention
of lowering the risk of equipment failure or performance loss. The planning of the maintenance
cycles helps determine the necessity of taking the equipment out of service. There are less
operating issues on average.

B. TELECOMMUNICATION AND INFORMATION TECHNOLOGY EQUIPMENTS

In order to communicate each time, the entrepreneur will use a cellphone to contact the other
business owners and suppliers. Additionally, gadgets are also used to market the products that are
sold in this project.

4. MATERIALS

A. Machinery and Equipment

1. A set of Tupperware

2. 2 units of Juice Container

3. 3 units of Chair

4. 1 unit of Table

5. Serving Spoon

6. Tongs

7. Pan

8. Refrigerator

9. Gasulette
 10. Cellphone

B. BUSINESS LOCATION

This project is located at the parking space in front of Grade 12 Scorpio, Pagadian City
Science High School. Tuburan District, Pagadian City. The project is service-oriented, and one of
the people who will benefit immensely from it will be the Pagadian City Science High School
students themselves, thus the proprietors are confident in getting the administration' consent and
support.

C. BUILDING and FACILITIES

This project is in front of Grade 12 Scorpio, Archimedes Building, Pagadian City Science
High School. The facilities of this project would be electricity, water, and etc.

D. RAW MATERIALS

PASTIL

QUANTITY ITEMS/DESCRIPTIONS

7 ½ kgs Chicken

75 kilos Rice

30 kilos Carrots

30 packs Chili

1 liter Soy Sauce

2 kilos Onion

2 kilos Garlic

SAMOSA

QUANTITY ITEMS/DESCRIPTIONS

60 kilos Potato

7 ½ kilos Chicken

5 kilos Onion

3 kilos Garlic

30 cubes Chicken Cubes

30 ties Parsley

60 packs Big-sized wrapper

4 gallons Oil

1 kilo Salt
 20 boxes Cheese

4 bottles Ketchup

4 bottles Mayonnaise

10 bundles Tissue

20 packs Small Paper bag

TRUFFLES

QUANTITY ITEMS/DESCRIPTIONS

30 cans Condensed Milk

12 packs Cocoa Powder

ICED TEA

QUANTITY ITEMS/DESCRIPTION

100 pcs Ice

10 kilos Lemon

50 packs NesTea

20 packs White sugar

30 packs Disposable cups

BUKO JUICE

QUANTITY ITEMS/DESCRIPTION

90 pcs Buko

60 cans Milk(Evap+Condensed)

150 pcs Ice

7 ½ White Sugar White Sugar

30 packs Disposable cups

CHURROS

QUANTITY ITEMS/DESCRIPTIONS

1 liter Water

7.2 liter All purpose-flour

2 pcs Butter

8 packs/pcs Dark Chocolate

¼ kilo Salt

6.6 kilo White Sugar

7 trays Egg
 1 gallom Oil

1 pack Piping bag

30 packs Tissue

RELOADER

QUANTITY ITEMS/DESCRIPTIONS

1 Account GCASH Account

IV. FINANCIAL PLAN

A. DETERMINE TOTAL PROJECT COST

(For 1 Month estimate)

PASTIL

Quantity Item/Description Unit Cost Total Cost

7 ½ kgs Chicken Php 200/per kg Php 1, 500

75 kgs Rice Php 1,1150/25 kilos Php 3, 450

30 kgs Carrots Php 20/ per kg Php 600

30 packs Chili Php 5/per pack Php 150

1 liter Toyo Php 52.00/1 liter Php 52

2 kgs Onion Php 220/per kg Php 440

2 kgs Garlic Php 140/ kilo Php 280

TOTAL: Php 6, 472

SAMOSA

Quantity Item/Description Unit Cost Total Cost

60 kilos Patatas Php 90 1kg Php 5, 400

7 1/2 kilos Chicken Php 200 per kg Php 1,500

5 kilos Onion Php 220 per kg Php 1,100

3 kilos Garlic Php 140/ kilo Php 420

30 cubes Chicken Cube Php 69.30/ dozen Php 2,079

30 ties Parsley Php 25/tie Php 750

60 packs Big-sized Wrapper Php 50/ 1 pack Php 3,000

4 gallons Oil Php 320/gallon Php 1,280

1 kilo Salt Php 18.00/per kg Php 18.00

20 boxes Cheese Php 55.10 Php 1,102

4 bottles Ketchup Php 66.45/ kilo Php 265.8

4 bottles Mayonnaise Php 351/ kilo Php 1,404

10 bundles Tissue Php 16.65 Php 166.5

20 packs Small Paper Bag Php 50/pack Php 2,500

TOTAL: Php 19,994

TRUFFLES

Quantity Item/Description Unit Cost Total Cost

30 cans Condensed Milk Php 45/can Php 1,350

12 packs Cocoa Powder Php 50/pack (250 grams) Php 600

TOTAL: Php 1,950

ICED TEA

Quantity Item/Description Unit Cost Total Cost

100 pcs Ice Php 3.00 Php 300

10 kilo Lemon Php 60/ kg Php 600

50 packs NesTea Php 19.50/Sachet Php 975

20 packs White Sugar Php 55/ ½ kg Php 1,100

30 packs Disposable Cups Php 25 Php 750

TOTAL: Php 3,725

BUKO JUICE

Quantity Item/Description Unit Cost Total Cost

90 pcs Buko Php 25/piece Php 2,250

60 cans Milk Php 24.55/ can Php 4,173

(Evap+Condensed) Php 45.00/ can

150 pcs Ice Php 3.00 Php 450

7½ kgs White Sugar Php 55/½ kg Php 225

30 packs Disposable Cups Php 25 Php 750

TOTAL: Php 7, 848

CHURROS

Quantity Item/Description Unit Cost Total Cost

1 liter Water Php 109/½ kilo Php 109

7.2 kg All-purpose Flour Php 46/ kg Php 331.2

 2 pcs Butter Php 37.40/ 100g Php 74.8

8 packs/pcs Dark Chocolate Php 49.50/250 grams Php 396

¼ kilo Salt Php 18.00/kilo Php 4.5

6.6 kilos White Sugar Php 109/1kilo Php 719

7 tray Egg Php 150/tray Php 1,050

1 gallon Oil Php 320/gallon Php 320

1 pack Piping Bag Php 100 Php 100

30 packs Tissue Php 10.45/pack Php 313

TOTAL: Php 3, 417.5

RELOADER

Quantity Item/Description Unit Cost Total Cost

1 GCash Account Php 1000 Php 1,000

TOTAL: Php 1,000

1. Materials & Ingredients:

a. Ingredients:
i. PASTIL = Php 6, 472
ii. SAMOSA = Php 19, 994
iii. TRUFFLES = Php 1, 950
iv. ICED TEA = Php 3,725
v. BUKO JUICE = Php 7, 848
vi. CHURROS = Php 3, 417.50
vii. RELOADER = Php 1, 000
viii. Total: = Php 44, 406.50
2.
a. Materials:
i. TABLE = Php 684
ii. UTENSILS = Php 160
iii. CONTAINERS = Php 160
iv. TENT = Php 600
v. CHAIRS = Php 240
vi. GREEN FLAG = Php 25
vii. ICE CHEST = Php 60
viii. ALCOHOL = Php 85
ix. GASULETTE = Php 400
x. Total: = Php 2,414
3.
4. Operating Expenses:
i. LPG (Gasulette) = Php 300
ii. TRANSPORTATION = Php 300
iii. Total: = Php 600
5.
6. TOTAL: Php 44, 406.50 + Php 2, 414 + Php 600 = Php 47, 420. 50
7.

B. DETERMINE THE SOURCES OF FUND FOR THE PROJECT

This project will be owned and operated by 15 owners. This project's funding will only come
from the owner's personal resources and funds. Therefore, money received from banks and other financial
institutions is not recognised.
TOTAL COST: Php 47, 420.50/15 owners = Php 3, 161.37 or
Php 47, 500/15 owners = Php 3, 166.67 per group member

C. FIVE-YEAR PROJECTED ANNUAL GROSS REVENUE

Market Size
● Students = 949, Teachers = 38
● Students and Teachers = 987
● Since there is a canteen in the campus in which we assume as our competitor, the market share
will be divided by 2, 50% in total.
● Market Size = (987 x 50%)= 493.5

PRODUCT MARKET SIZE x PRICE PER ESTIMATED REVENUE

UNIT

Pastil 493.5 x PHP 12 a day PHP 5,922.00

Samosa 493.5 x PHP 15 a day PHP 7,402.50

Truffles 493.5 x PHP 5 a day PHP 2,467.50

Iced Tea 493.5 x PHP 10 a day PHP 4,935.00

Buko Juice 493.5 x PHP 10 a day PHP 4,935.00

Churros 493.5 x PHP 15 a day PHP 7,402.50

Reloader 493.5 x PHP 55 a day PHP 27,142.50

TOTAL: PHP 60, 207

● Php 60,207 x 30 days (1 month) = Php 1, 806, 210.00

● Php 1,806,210 x 12 months (1 year) = Php 21, 674, 520.00
There will be a 5% growth in the first ye
ar, 8% for second , 12 % for third year, 15% growth for the fourth and 20% for the fifth year.

YEAR

Year 1 Year 2 Year 3 Year 4 Year 5

ESTIMATED Php Php Php Php Php

PROFIT 22,758,246 24,578,905.68 27,528,374.36 31,657,630.52 37,989,156.62

D. INCOME STATEMENT

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Sales 22,758,246 24,578,905.68 27,528,374.36 31,657,630.52 33,239,510.49

Cost of Sales 21,620,333.7 22,238,057.52 23,061,689.28 23,679,413.1 24,708,952.8

Gross Profit 1,137,912.3 1,228,945.28 1,376,418.71 1,582,881.52 1,899,457.83

Operating 227,583 234,084.6 242,754.4 249,256 260,942

Expenses

Net Income 910,334.3 936,339.48 971,018.72 997,028.9 1,039,529.2

E. BALANCE SHEET

ASSETS AMOUNT
 Current

Ingredients Php 44, 406.50

Materials Php 2,414

Non-Current

Table Php 684

Utensils Php 160

Containers Php 160

Tent Php 600

Chairs Php 240

Green Flag Php 25

Ice Chest Php 60

Alcohol Php 85

LPG Gasulette Php 400

Total Assets: Php 47, 420.50

EQUITY/CAPITAL

Owner’s Equity

Green Flag Company Capital Php 47, 420.50

Total Equity: Php 47, 420.50

F. CASH FLOW

Month 1 Month 2 Month 3 Month 4 Month 5 Month 6

Starting Cash Php 47,500.00 Php 79.5 Php 167 Php 254.5 Php 342 Php 429.5

Positive Cash 0 Php 47, 420.5 Php 47,420.5 Php 47,420.5 Php 47,420.5 Php 47,420.5
Flows

Negative Cash Php 47, 420.5 Php 47,500 Php 47,500 Php 47,500 Php 47,500 Php 47,500
Flows

Depreciation 0 167 167 167 167 167

Ending Cash Php 79.5 Php 167 Php 254.5 Php 342 Php 429.5 Php 517
Balance

Month 7 Month 8 Month 9 Month 10 Month 11 Month 12

Starting Cash Php 517 604.5 Php 692 Php 779.5 Php 867 Php 954.5

Positive Cash Php 47, 420.5 Php 47, 420.5 Php 47, 420.5 Php 47, 420.5 Php 47, 420.5 Php 47, 420.5
Flows

Negative Cash Php 47,500 Php 47,500 Php 47,500 Php 47,500 Php 47,500 Php 47,500
Flows

Depreciation 167 167 167 167 167 167

Ending Cash Php 604.5 Php 692 Php 779.5 Php 867 Php 954.5 Php 1,042
Balance

V. ORGANIZATION AND MANAGEMENT PLAN

A. POLICIES, RULES, AND REGULATIONS

To do during the transaction of B2C.

1. There will be three assigned vendors to sell the product or service.
2. Always prepare at least 3 sacks for garbage disposal.
3. Prepare 2 lines for customers (one line for food and one for drinks).

Regulations to be followed by the external users (people responsible for the transaction of B2C).
1. Be cooperative and honest in giving service to the customers.
2. Ensure the right amount of money is being paid.
3. Service with a smile.
4. The customer is always right.

Regulations to be followed by the internal users (people responsible for the production and financial
process of the product or service).
1. Ensure the authenticity of your ingredients.
2. Do not overprice or underprice your product or service.
3. Make sure to input all expenses and other financial data into the ledger.
4. Be transparent to your customers.

B. ADDITIONAL/OPTIONAL BENEFITS OF THE EMPLOYEES GRANTED BY THE

MANAGEMENT

● Giving 20% off, to all of the employees, to pay for the business' product or service.
● By the end of the school year, the total profit that has been accumulated over the months will be
shared by the entity.
VI. SOCIO-ECONOMIC IMPACT OF THE PRODUCT OR SERVICE

A. DETERMINE THE EFFECT/S OF THE PRODUCT/SERVICE TO THE PEOPLE IN THE

COMMUNITY

To the teachers and students in the community of PagSci, the effect of this plan is that it will provide
delicious, healthy, and affordable products. Since the school buildings are close to one another, we can
get our product there quickly in order to avoid making the customer wait too long. The product may
enable the user to participate more actively in class or at work. The initiative will benefit both the seller's
innovative thinking and the purchasers' financial management strategies.

B. DETERMINE THE ECONOMIC CONTRIBUTION/S OF THE PRODUCT/SERVICE TO THE

COMMUNITY

The economic contribution/s of our product/service to the community are: We make sure the food they
consumed was clean, we give away free gloves, and we make sure the goods waste wouldn't be thrown
away anywhere on or near the campus. The students or teachers didn't have to pay for transportation
charges.
VII. APPENDICES

A. PICTURES OR DOCUMENTATION DURING THE CONDUCT OF THE STUDY/ COLLECTION

OF DATA FROM THE CUSTOMERS/ AND OTHER RELATED ACTIVITIES.

Developing of plans Listing of ingredients

Taste Testing
Canvassing the ingredients/materials needed