Street Tofu Full Length

Street Food Tofu
A Feasibility Study Presented to
The Faculty and Staff of the College of Management and Accountancy
PHINMA University of Iloilo
In Partial Fulfillment
of the Requirements for the Degree in Bachelor of Science in Business Administration
By:
Reyland S. Pedrosa (UI-FA1-BSBA3-4)
Eliezer John M. Villar (UI-FA1-BSBA3-4)
Sha Nha Joy D. Dela Peña (UI-FA1-BSBA3-4)
Maricar V. Bangud (UI-FA1-BSBA3-4)
Serena L. Leysa (UI-FA1-BSBA3-4)
Daren Ceballos Depedro (UI-FA1-BSBA3-4)
February 2023
1
Table of Contents
Chapter 1- Summary of the Project Outline
Name of the Firm 1
Location 1
Brief Description of the Project 2
Project Summary 2
Chapter 2- Introduction/Background of the Study

Brief Background of the Study 4
Objective of the Study 4
Operational Definition of Terms 4
Scopes and Limitations of the Study 5
Chapter 3- Market Study

Methodology 6
Demand 8
Supply 8
Demand and Supply Analysis, Demand/Supply Gap 9
Projected Sales/Market Share 10
Marketing Strategies/Programs 11
Chapter 4- Technical Study

Product 21
Production Process 22
Production Schedule 25
Machineries, Equipment, and Furniture and Fixtures 26
Plant Location, Store/Office Location 27
Raw Materials and Supplies 29
Utilities 31
Direct Labor Requirements 31
Waste Disposal Method 32
2
Table of Contents
Chapter 5- Management Study
Form of the Business Organization 33
Organizational Structure 33
Manpower Requirements 34
Compensation 35
Organizational Policies 36
Legal Requirements 37
Chapter 6- Financial Study

Total Project Cost/Capital Requirements 39
Source of Financing/Capitalization 42
Financial Statements 44
Financial Analysis 46
Chapter 7- Socio-Economic Study 48
Appendices 50
3
Chapter I
Summary of the Project Outline
Name of The Firm
Street Tofu
Location
The business will be located near downtown and Chinatown where the business center in the city proper,
Iloilo city is located. The business address is in the old El Diet Refreshment, an old restaurant that closed last
year due to unprecedented causes, as we rented it for a one-year lease contract.
Head Office and Plant Map
1
Brief Description of the Project
Street tofu was launched to introduce street food tofu to the market as an innovative product made from
vegan meat which is a substitute protein for meat products, this study is conducted to annalize the feasibility of
how marketable street food tofu is as well as to know the problem that might face by the product when
introduced to the market and also, we conducted this study to carefully look through for more improvements
and/or developments of our business.
Project Summary
Market Study
 Describe the market supply, demand, and projections for the next years
 Identify the potential target market.
 Describe the market competition for the product.
Technical Study
 Describe the business model of the product
 Define the layout of the product
 Determine the viability of the technical aspect.
Management Study
 Develop the organizational chart of the business.
 Describe the selection and hiring process of the business.
 Develop the job specifications and job descriptions for the staffing requirements of the
employees.
 Describe the compensation, benefits, and work hours of the employees in accordance with the
Department of Labor and Employment.
2
 Determine the viability of the management aspect.
Financial Study
 Present the projected Financial Statements (including Statement of Comprehensive Income,
Statement of Financial Position, and Statement of Cash Flows) for five years.
 Determine the net present value, payback period, internal rate of return, and return on
investment.
 Determine the viability of the financial aspect.
Socio Economic Study
 Present contribution that the company may provide to help the government on the economical
[erspective
 Provide job and other means for economic growth
3
Chapter II
Introduction/Background of the study
Brief background of the study
This feasibility study aims to rationalize information about a proposed business, the street food tofu, to
provide a clear rationale of basic marketing factors, including the strength and weaknesses of a venture and the
opportunity and threats presented by the environment. Background of the Study Food is the primary necessity in
the world. It is usually of plant-based food origin which consists and contains essential nutrients ingested and
assimilated by an organism to produce energy, stimulate growth, and maintain life such as carbohydrates, fats,
proteins, vitamins, or minerals.
Objectives of the study
 To introduce this new product, the street food tofu in the market.
 To know the variable of how marketable the product.
 To research possible marketing solutions to improve the saleability of this product.
 To present street food tofu as a healthy and affordable street food.
 To find solutions on how to improve the product.
Operational definition of terms
Street Food - ready-to-eat food sold by vendors on sidewalks
Innovation – the process we have done to the tofu to make it marketable, to make tofu more anew
product.
Tofu - also known as bean curd, a food prepared by coagulating soy milk and then pressing the resulting
curds. The main ingredient of our product.
Basil – a herb that is used in the product that provides a minty flavored variant.
4
Chili – a rich, deep, and often spicy ingredient added as a flavoring of street food tofu.
Oregano – a herb that is used as flavoring which is most likely aromatic that gives a different structure
to the street tofu
Meat – a flavoring used in street food tofu to make it meatier and to eradicate the pungent aroma of tofu.
Vegan Meat – the alternative to meat the other t term usually used for tofu
Breaded – the pre-cooking process of the street tofu, where tofu is covered with bread crumbs and
flavored seasoning based.
Deep Fry - the cooking method in which street food tofu is processed it was deeply laid on temperate oil
and cooked until it is golden brown.
Significance of the Study
The following are the significance of the study:
1. The study is very significant as the research will provide adequate measures and suggestions for street
food tofu to overcome the problem they generally faced in the context of the study.
2. The study is significant because it analyzes the feasibility of how marketable an innovative product is
such the street food tofu.
3. The study will also help to identify the various pros and cons of a street food business, in relation to
their income, and profitability, how they have raised capital for financing this business, what strategies
they use to combat the competition among them, etc.
Scope and limitations of the study
This study only focuses on the saleability and marketability of the street food tofu and will be conducted
for the A.Y. 2022-2023.
5
Chapter III
Market Study
Objectives of the Study
 Aims to determine the feasibility of how marketable tofu is as a common street food in the
market.
 Determine consumer’s preference for Tofu as a street food
 To determine the demand and supply of the product.
Methodology
We gathered the data from the survey thru the taste test preference we conducted. The survey
questionnaire was given to 130 respondents in different locations in the city of Iloilo. This method is used to
discover facts on which people’s judgments could be based. This method is used to gather data and evaluation
of the 130 respondents who will be asked to give their preferences about the product.
The Respondents Profile
All the results about respondents’ profiles are based on the gathered data survey of 50 respondents with
the help of a survey form. The respondent’s profiles are composed of Gender, Age, Occupation, and Status, the
percentages describe the total number of respondents taking the survey.
Gender Percentage Frequency

6
Male 36.92% 48
Female 60.77% 79
N/A 2.31% 3
Status
Single 30% 39
Married 52.31% 68
Others 17.69% 23
Age
18 to 25 years old 28.46%
37
26 to 41 years old 24.62%
32
42 to 57 years old 23.08% 30
58 to 75 years old 23.84% 31
7
Summary Results
Getting the response of the 130 respondents, regarding how they know our product and where they find
information about it.
The gender of the participant rated 36.92% of Male for a total number of 48, 60.77% of participants were
female for a total of 79 and 3 people did not disclose their gender or 2.30% of the participants. According to
their status, 39 were singles 68 were married and 23 are on other identifications. According to their age range,
most of the participants were between the age of 18-25 years old, a total of 37(28.46%), followed by 26-41
years old, a total of 32(24.62%), while 23.84% or 31 of the participants were between the age 0f 58-75 years
old, and Lastly 42 to 57 years old were a total of 30 participants (23.08%).
Note: All Numbers on the data were rounded off.
PROJECTED DEMAND
Daily Weekly Monthly Yearly
2022 340 1,700 6,800 81,600
2023 374 1,870 7,480 89,760
2024 411 2,055 8,220 98,640
2025 452 2,260 9,040 108,480
This table shows the market demand for the next 3 years, for the demand of (340 servings). the (340 serving) is
based on the gathered data we conducted previously from Survey Forms, among 130 respondents
65%(65%x130) or 85 of them are likely to buy our product which has 4 different flavors a total of 340 servings
of products. For the 340 daily sold, it will be multiplied by (5) to determine the demand for weekly it will
multiply by (4) to know the monthly demand, and last by multiplying monthly demand by (12) the total will be
8
the result of yearly projected demand of our company. The demand yearly will increase from 81,600 in 2022 to
108,480 by 2025.
*The demand will increase by 10% per year*
*All computations were rounded off*
Projected Supply
Daily Weekly Monthly Yearly
2022 350 1,750 7,000 84,000
2023 385 1,925 7,700 92,400
2024 424 2,120 8,480 101,760
2025 466 2,330 9,320 111,840
This table shows the production supply, it will need 340 servings per day to meet the demand of
consumers. For the daily supply of 340 servings additional 3% supplementary(emergency) supply has produced
a total of 350 servings daily supply produced, it will be multiplied by (5) for weekly, (4) for monthly, and (12)
for yearly supply. The 2022 supply yearly of 84,000 the company will be expected to increase the supply yearly
until 2025 with a total of 111,840 supply produced.
*The production supply interval per year increases by 10%*
*All computations were rounded off*
Demand and Supply Analysis
Supply Demand Gap
2022 84,000 81,600 2,400
9
2023 92,400 89,760 2,640
2024 101,760 98,640 3,120
2025 111,840 108,480 3,360
The supply was higher than demand leading to the gap in the variable, thus as explained to the projected supply,
emergency supply was projected in cased demand will shoot it was prepared in case such an event will happen
but in other instances emergency supply, if not calculated well, will lead to over-production.
Projected Sales/Market Share
Projected Sale
Product Price Projected Demand Projected Sale per Projected Total Sales
(Yearly)will be divided product (Yearly)
equally into four (Yearly) In Php
flavors In Php
2022 Chili P 52.00 81,600/4=20,400 1,060,800.00 4,386,000.00
Basil P 57.00 1,162,800.00
Meat P 54.00 1,101,600.00
Oregano P 52.00 1,060,800.00
2023 Chili P 52.00 89,760/4=22,440 1,166,880.00 4,824,600.00
Basil P 57.00 1,279,080.00
Meat P 54.00 1,211,760.00
10
Oregano P 52.00 1,166,880.00
2024 Chili P 52.00 98,640/4=24,660 1,282,320.00 5,301,900.00
Basil P 57.00 1,405,620.00
Meat P 54.00 1,331,640.00
Oregano P 52.00 1,282,320.00
2025 Chili P 52.00 108,480/4=27,120 1,410,240.00 5,830,800.00
Basil P 57.00 1,545,840.00
Meat P 54.00 1,464,480.00
Oregano P 52.00 1,410,240.00
This table shows the product sales increase yearly by 10%, Thus projected sales was computed by multiplying
individual product price by the (total demand divided by 4 product) and then by adding the total sum of the
sales of each product you’ll get the total sales.
Market Share
11
Sales
2%
10%
5% Street Tofu
Joan's Fishball
Calamares Supreme
Omyutakoyaki
Pick what you want Street food
17%
65%
The graph above shows the preference of the 130 respondents on the conclusion that most of the
consumers tend to purchase Street Food Tofu. This type of product has the potential to gain more customers
than any type of product.
Marketing Strategies/Programs
Product
Street Food Tofu
PACKAGING DESIGN
The packaging of our product is simple and created to be in transparent food container. The inner cover
is wax paper to reduce sogginess of the product. The outside packaging will be applied with sticker with
complete label design.
12
LABEL DESIGN
Label design will be printed sticker and be put at the top lid, it contains the logo of the product, tagline,
the production date, the date of expiry, location, or address of the business as well as the contact information for
future reservation and inquiries of the customer. We will also include the ingredient of the product for the sole
purpose of telling consumer about product information for their own safety.
13
PRICE
RAW MATERIALS COSTS/DIRECT MATERIALS
Meat Flavor
RAW MATERIALS UNIT MEASUREMENT UNIT PRICE PRICE

S
Soy Beans 3 Cups P 50.00 PER 1kg P 36.00
Water 8 Cups P 25.00 per 2L P 25.00
Meat Flavoring 1 Cube P 5.50 per pc P 5.50
Salt 1 Tbsp P 15 per 120g P 1.88
Pepper 1 Tsp P 1 per 5ml P 1.00
lemon juice 5 Ml P 10.00 per 20ml P 2.50
Eggs 2 Large P 7.50 per pc P 15.00
Flour as needed 250 G P 10.00 per 250g P 10.00
Bread Crumbs as needed 250 G P 22.00 per 250g P 22.00
Total cost (AS PER 4 P 118.88
servings)
Total cost (per serving) P 29.72
Total (daily basis) 60 P 1,783.20
servings estimated max.
production
Oregano Flavor
S
Soy Beans 3 Cups P 50.00 PER 1kg P 36.00
Water 8 Cups P 25.00 per 2L P 25.00
Oregano Powder 1½ tbsp P 30.00 per 60g P11.25
Salt 1 tbsp P 15 per 120g P 1.88
Pepper 1 tsp P 1 per 5ml P 1.00
lemon juice 5 ml P 10.00 per 20ml P 2.50
Eggs 2 large P 7.50 per pc P 15.00
Flour as needed 250 g P 10.00 per 250g P 10.00
14
Bread Crumbs as needed 250 g P 22.00 per 250g P 22.00
servings)
production
Basil Flavor
S
Soy Beans 3 cups P 50.00 PER 1kg P 36.00
Water 8 cups P 25.00 per 2L P 25.00
Basil Powder 1½ tbsp P 50.00 per 60g P 18.68
eggs 2 large P 7.50 per pc P 15.00
servings)
production
Chili Powder
S
Chili Powder ½ tbsp P 40.00per 60g P 5.03
15
servings)
production
OVERHEAD COST
UNIT OF MEASUREMENT PRICE
A. UTILITIES
 WATER 13php per Cu.M. P 26.00
 ELECTRICITY 8php per kWh P 80.00
 GAS 55 per kg P 82.50
B. Packaging
 Label and Outer 60 pcs 5.50php per pc P 330.00
 Inner P 0.5 per pc P 30.00
C. Rental of place including P 5,500.00 per month P 183.33

appliances, furniture, and
fixtures
Total (Daily basis) P 731.83
Will be divided by 4 variants P 182.96
DIRECT LABOR
DIRECT LABOR SALARY/WAGES PER EMPLOYEE COST
CHEF 43.75php PER HOUR P 262.50
STAFF 31.25php PER HOUR FOR 8 HOURS 1 P250.00
STAFF
TOTAL (DAILY BASIS) P 512.50
16
Will be divided by 4 P 128.13
variants
COMPUTATION PER VARIANT

AS PER 60 SERVINGS of Meat Flavor AMOUNT
Raw Materials P 1,783.20
Overhead Costs P 182.96
Direct Labor P 128.13
Total Cost P 2,094.29
/Divided By No. Of Products Produced 60
COST PER SERVING P 34.90
MARK UP (NOT LESS THAN 50%) P 17.45
TOTAL SRP P 52.35
AS PER 60 SERVINGS of Oregano Flavor AMOUNT

TOTAL SRP P 54.51
AS PER 60 SERVINGS of Basil Flavor AMOUNT

17
TOTAL SRP P 57.30
AS PER 60 SERVINGS of Chili Flavor AMOUNT

TOTAL SRP P 52.17
Each product will be sold by serving and according to their retail prices. Each servings have 8 nugget
size street tofu incorporated with cheese dip and tomato sauce.
Place of Distribution
TYPE OF DISTRIBUTION CHANNEL
Direct selling
The business venture chooses to be operated in a direct selling method for it is usually conducted in a face-to-
face manner and the product and service is directly come from the business and distribute and serve it directly
to the consumers or customers of the business. In general, the direct selling method is about retailing goods and
services directly to the consumers, in their homes or in any other location away from permanent retail premises.
The business will be located near down town and china town where the business center in city proper,
Iloilo city is located. The business address is in the old El Diet Refreshment an old restaurant which closed last
year due to unprecedent cause, as where we rented it for a one-year lease contract. it has big area for the kitchen
18
and on the second floor can be the storage facilities, a front with display cabinet and dining area to cater waiting
costumer.
PROMOTION
COMPETITIVE ANALYSIS
Nowadays People are more on adventure and wanted to try something new especially that we
have been lock up to our rooms due to the pandemic. Trends like high class technology new format
marketing grow and affect the food sectors and the continuous development of these factors affects the
business itself in various ways such as the free wife, the additional services offer which our business
should also cope up in order to strive against our competitors. As of now the competition of our street
tofu are the nearby snack bar and food shacks that serves food dishes and some sort of street foods but
we can totally out-compete them due to the uniqueness of our product and we also sell it in affordable
price.
MARKETING STRATEGY
For the promotion, the management would use video ad campaign in the different social media
platforms. In the video, it focuses on the product itself and the name of the business. Through the video,
it will show a little glimpse of the ingredients and processes on how the product is being created. The
video advertisement will be visualized in a span of 30-40 seconds including the background music,
business name and its tagline. Furthermore, the management will be using flyers, pamphlets, and coupon
cards to further promote the products among their target markets.
MARKETING ACTIVITIES
We will be conducting free taste upon opening to introduced our new product in the market and
to influenced the people to try our product the street tofu. Through this we will have a survey to
costumer on how we will be improving the product according to their preference so that we can attract
19
more customers. Other activities we will be conducting are promo or discounts coupon upon opening
and as well as creating different event in different occasions to promote the products.
PROMOTIONAL MATERIALS DESIGN
Street Tofu will be promoting our product thru loyalty marketing activity such as collecting stamp by
purchasing the product and reaching the enough number of stamps will be awarded with two street tofu flavors
of your choice.
20
One of our promotional our materials is producing flyers and creating discount promotion to the product
through the visual of flyers we will be attracting customers and promote them to enjoy the product with
discounted price.
21
Chapter IV
Technical Study
Objectives of the Study
Innovation at its finest acceptability to a new street food made from tofu, a non-meat common street
food product that is healthy and affordable.
ProductDescription
Street Tofu is an innovation of regular vegan meat or tofu, it was created as an alternative to meat
products. It is a soy-based product naturally a good source of protein for our energy source as well as helps in
building repair of muscle and bones and making hormones and enzymes, vitamin b complex for our
metabolism, vitamin E for healthy vision, skin, blood, and brain and different minerals such as calcium, iron,
and manganese which is needed for various bodily functions. It is also cholesterol free, unlike regular meat
which is good for the heart.
Uses of the Product

Street Tofu is an innovation of regular vegan meat or tofu, it was created as an alternative to meat
products. It is a soy-based product naturally a good source of protein for our energy, as well as helps in building
and repairing muscle and bones and makes hormones and enzymes. Vitamin b complex for our metabolism.
Vitamin E for healthy vision, skin, blood, and brain, and different minerals such as calcium. Iron, and
manganese which is needed for various bodily functions. It is also cholesterol free, unlike regular meat which is
good for the heart.
Like several meat it can be prepared into several dishes such as deep-fried, sautéed, stew, and many more.
Furthermore, we have recreated it to be a healthy type of a street food. It comes on four different flavors which
are oregano, basil, chili, and meat flavor.
22
Product Process
Cooking and Making Procedure
Tofu Based
 Soak the soybeans Wash the soybeans 2-3 times in fresh water. Now collect the soybeans in a strainer
and wash them once again under running water. Now drain all the excess water and add the soybeans to
a bowl. Add water and ensure that the ssoybeansare completely submerged in the water. Let them soak
overnight.
 Blend them the next day, drain all the water, and wash the soybeans once. Add the soaked soybeans to a
blender along with 8 cups of water. Blend in batches until you get a smooth mixture.
 Strain the mixture, Now lines a bowl with muslin cloth and pour this mixture through it. Make a pot
with the muslin cloth and squeeze well to strain the mixture properly. This process might take some
time, as the water will drain slowly from the muslin cloth.
 Cook the mixture, pour this water into a pot, and keep it on full flame. Stir continuously till a boil
comes. Lower the flame to medium and cook the mixture for about 20-30 minutes. You will notice that
the mixture will start to thicken. After 20-30 minutes, when the mixture is thick enough, switch off the
flame. Now let the mixture cool down a bit.
 Let it set Pour this mixture into a glass container and set it aside. Let it sit for a while and leave it
undisturbed. Tofu might take 2 hours to set completely. Once firm, the healthy vegan tofu is ready. Cut
the tofu Prepare the tofu by draining it and pressing if necessary and then cut into rectangular slices
approximately ½ cm or a ¼ inch thick.
23
Basil Flavored Tofu
 Prepare a bowl and put 2 large egg and mix it. Get 2 big bowls for breadcrumbs and flour. Combine
flour, salt, pepper, and basil. First dip the tofu in the flour mixture, 2nd in the egg, and last place the
battered slice of tofu in the seasoned breadcrumbs to completely coat it. Put all the dip tofu on a clean
big plate.
 PREPARING FOR FRYING Cover the base of a frying pan in a layer of oil and fry the tofu for 2 - 3
minutes on each side on medium-high heat, until golden brown.
Oregano Flavored Tofu
flour, salt, pepper, and oregano. First dip the tofu in the flour mixture, 2nd in the egg, and last place the
big plate.
Meat Flavored Tofu
flour, salt, pepper, and meat flavoring. First dip the tofu in the flour mixture, 2nd in the egg, and last
place the battered slice of tofu in the seasoned breadcrumbs to completely coat it. Put all the dip tofu on
a clean big plate.
24
Chili Flavored Tofu
flour, salt, pepper, and chili. First dip the tofu in the flour mixture, 2nd in the egg, and last place the
big plate.
Nutritional Information
Street Tofu is produced from soybeans which is a good source of protein that is needed by the body for
the recreation of cells, as a source of energy, and as well as for the healthy function of our hair, skin, brain, and
heart. It is also a good source of different types of minerals such as calcium, and manganese which is needed for
healthy teeth and bones, it also has iron for good heart and blood circulation, also contains vitamin b complex
and fiber that is good for metabolism and healthy digestion. Aside from this Street Tofu also contain oregano,
basil, and lemon juice which is a good source of vitamin c that gives a good immune system.
Shell Life
 If stored at room temperature consume immediately.
 If stored in the freezer can last up to 1-2 days. Reheat before consuming.
25
Production Schedule
The chart shows the beginning of the production schedule which is the acquisition of the capital till the
opening of the business.
Activities Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Acquisition of ✔ ✔
Capital
Compliance of ✔ ✔
Licensing
Buying of ✔
Equipments
Buying of ✔ ✔
Ingredients
Trial and Error ✔ ✔
Construction ✔
Opening of the ✔
Business
Operation of the ✔ ✔ ✔ ✔ ✔ ✔
Business
26
Machinery, Equipment, Furniture, and Fixtures
Item Qty Item Qty
Fryer 4 Freezer 1
Bowls 10 Refigirator 1
Whisk 5 Aircon 1
Sifter 5 Prep Table 2
Plate 20 Garbage Bin 12
Fork 20 Fire Extinguisher 3
Spoon 20 Food Processor 2
Glass 20 Stove 2
Dining Tables 5
Dining Chairs 20
Food Cabinet 3
Food Rack (Dry 2
Ingredients)
Food Rack (Wet 1
Ingredients)
Dish Rack 3
27
Plant Location, Store/Office Location
PLANT LOCATION
The business will be located near down town and china town where the business center in city proper,
Iloilo city is located. The business address is in the old El Diet Refreshment an old restaurant which closed last
year due to unprecedent cause, as where we rented it for a one-year lease contract. it has big area for the kitchen
and on the second floor can be the storage facilities, a front with display cabinet and dining area to cater waiting
costumer. Attach above is the map of the business.
28
Business/Plant Size and layout (Blue Print Design)
2nd floor Storage Facility
It
contains three dry ingredients rock two freezer one
refrigerator and three wet goods rack, equipment, and kitchen essentials holder. A fire exit, trash can as well as
fire extinguisher.
Ground Floor
The Ground floor was designed for production, management office and customer interaction center. The
front portion is designed with revolving door for easy access of the customer, the receiving area is designed
with four small round table can accommodate four to six persons, a two square table can accommodate three to
four person and two large round table can accommodate six to eight persons. Back portion of the ground floor is
where the kitchen, management office and the access to the second floor as well as the fire exit is located. It
also has the waste management trash bins which depict the blue for recyclable trash, green for biodegradable,
and yellow for non-biodegradable.
29
RAW MATERIALS COSTS/DIRECT MATERIALS
Meat Flavor

S
Meat Flavoring 1 cube P 5.50 per pc P 5.50
servings)
production
Oregano Flavor

S
30
Oregano Powder 1½ tbsp P 30.00 per 60g P11.25
servings)
production
Basil Flavor

S
Basil Powder 1½ tbsp P 50.00 per 60g P 18.68
servings)
production
Chili Powder

S
Chili Powder ½ tbsp P 40.00per 60g P 5.03
31
servings)
production
OVERHEAD COST
UNIT OF MEASUREMENT PRICE

D. UTILITIES
 WATER 13php per Cu.M. P 26.00
 ELECTRICITY 8php per kWh P 80.00
 GAS 55 per kg P 82.50
E. Packaging
 Label and Outer 60 pcs 5.50php per pc P 330.00
 Inner P 0.5 per pc P 30.00
F. Rental of place including P 5,500.00 per month P 183.33
appliances, furniture, and
fixtures
Total (Daily basis) P 731.83
Will be divided by 4 variants P 182.96
DIRECT LABOR
DIRECT LABOR SALARY/WAGES PER EMPLOYEE COST

CHEF 43.75php PER HOUR P 262.50
STAFF 31.25php PER HOUR FOR 8 HOURS 1 P250.00
STAFF
TOTAL (DAILY BASIS) P 512.50

Will be divided by 4 P 128.13
variants
32
Waste Disposal Method
We have three types of bins used around the premises to segregate garbage properly. Green for
Biodegradable, Yellow for Non-Biodegradable, and Blue for Recycable Waste.
33
Chapter V
Management Study
MANAGEMENT STUDY
The objective of the study
This study is one of the important aspects of establishing the brand. To achieve this management must be able
to plan all activities to become productive and competitive in the industry through financial capability and new
technologies. This includes the study of basic considerations in performing the organization, form of ownership,
organizational chart, and project schedule. The main objective of this plan is to know the option efficacy of the
organization.
Forms of Business Ownership
The business form is a partnership wherein all persons affiliated invested the same amount and were running
the business with an equal amount of work according to their expertise.
34
Organizational Structure
Street Food
Tofu
Partnership
Store and General and Sales and

Production
Logistics Administrativ Marketing
Manager
Manager e Manager Manager
Chef
Kitchen Helper
Man Power Requirements

Working requirements is very important to operate a business. Therefore, the employees should be
prepared and suited for every task assigned to them.
Manpower Qty Schedule Description Requirements

General and 1 Every Weekday In charge of tracking of cash
Administrative Manager
 Resume
Monday-Friday and the safekeeping of the  Applicatio
entire firm’s assets. Keep n Letter
books of accounts and will be
responsible for the inflow and  NBI Clearance
 PHILHEAL
outflow of cash in any other TH, PAG-
instance in which the firm is IBIG, SSS
engaged. Also Includes Over- & TIN
all Management
Production Supervisor 1 Every Weekday An individual who is in  Resume
Monday- charge on the daily
Friday  Applicatio
production of the entity. n Letter
Monitor the inflow and
outflow of inventories from  NBI Clearance
raw materials up to the  PHILHEAL
finished product. TH, PAG-
IBIG, SSS
& TIN
1 Every Weekday An individual who is
Contributing in the
 Resume
Monday-
Friday implementation of  Applicatio
marketing strategies. Sup n Letter
35
porting the marketing
manager in overseeing the
 NBI Clearance
department's operations.  PHILHEAL
Org anizing and attending TH, PAG-
marketing activities or IBIG, SSS
events to raise brand & TIN
awareness.
1 Every Weekday Responsible for overseeing

the daily operations of a
 Resume
Monday-
Friday store, making sure it runs  Applicatio
smoothly and effectively. n Letter
Their duties include  NBI Clearance
motivating sales teams,
 PHILHEAL
creating
TH, PAG-
Business strategies,
IBIG, SSS
developing promotional
& TIN
material, and training new
staff. Also known as a store
supervisor
36
Compensation
1. General and Administrative Manager – A person will receive Php 10,000.00 every month; having Php 500.00
per duty wherein she reports on weekdays.
2. Sales ad Marketing Manager - A person will receive Php 8,000.00 every month; having Php 400.00 per duty
wherein she reports on weekdays.
3. Logistics and Store Manager - A person will receive Php 8,000.00 every month; having Php 400.00 per duty
wherein she reports on weekdays.
4. Production Manager – A person will receive Php 8,000.00 every month; having Php 400.00 per duty wherein
she reports every weekday.
Workers – They will receive Php 8,000.00 each having Php 400.00 minimum wage per duty wherein they report
during weekdays.
37
Organizational Policies
 The employees must always practice punctuality. Sanitation and proper dress code must be prioritized.
 Hairnets should always be worn in the production area.
 Proper ethics must be possessed in attending costumer’s request’s by phone, personal, or in email.
 Monthly meetings and financial statements disclosure is practiced every 15th day of month.
 Yearly consultation is implemented for production workers.
 Immediate feed backing after sale is practiced by the seller.
 Every employee is allowed to have a maximum of 3 absences only per month.
 Inventory counting must be promptly consistent.
 Financial reports must be accurate and audited. Every 30 minutes late is a Php 30.00 deduction in their salary.
 Penalties for absences are the following:
 1st Offense – Warning
 2nd Offense – Memo
 3rd Offense – Suspension (15 days) 4th Offense – Termination
Covid Restrictions
 Screen employees’ temperatures before they enter the workplace.
 Use the non-contact thermometers
 Monitor employees for symptoms of COVID-19
 Direct employees to stay home if they are sick and/or displaying symptoms
38
Legal Requirements
 Securities and Exchange Commission (SEC)
 Filing of Cover Sheet required as Basic Requirement
 File for reservation payment confirmation which is Php 100.00/reservation for 30 days
 Filing of Articles of Partnership
 Execution of a Joint Undertaking to Change Name Registration Fee of Php 3, 590.00
 Department of Trade and Industry (DTI)
 Selection of Business Name
 Filing up of forms
 Submission of ID’s
 Submission of Application Forms to DTI Processor
 Payment of registration fee of Php 500.00 applicable for city territorial jurisdiction
 Presentation of receipt to processor
 Releasing of Business Name Certificate Registration Fee of Php 500.00
 Mayor’s Business Permit
 Presentation of SEC Certificate of Registration and DTI Business Name Certificate
 Securing a Business Barangay Clearance for an amount of Php 50.00 each
 Contract of ease or Land Title or Tax Declaration in any either case
 Sketch of Location
 Electrical Permit for Php 1,000.00
 Locational Clearance for Php 100.00
 Community Tax Certificate for an amount of Php 30.00 each
 Fire Permit for Php 1,340.00

 Sanitary Permit for Php 90.00
 Registration Fee of Php 500.00
 Bureau of Internal Revenue (BIR)
 Application for Tin – Php 500.00
 Filling up for BIR form 1903 or Form for Partnerships and Corporations
 Presentation of SEC Certificate of Registration
 Payment of Documentary Stamps which is Php 300.00
 Attend the BIR seminar for New Registrants Registration Fee of Php 500.00
 Social Security System (SSS)
 Employer’s registration (SSS form 1)
 Specimen Signature Card (SSS form L-501)
 Photocopy of approved Articles of Partnerships
 Sketch of business
 No fees applied since it is auto registration
 Pag-Ibig
a.) SEC Certificate of Registration
b.) No fees applied since it is auto registration
 PhilHealth
a.) Employee Data Record (ER1) form
b.) PhilHealth Membership Registration form for each employee
c.) No fees applied since it is auto registration
40
CHAPTER VI
FINANCIAL STUDY
OBJECTIVE OF THE STUDY
This study aims to discover Street Food Tofu's marketability, profitability, and
palatability. To determine how will the business survives and continue its operations, to
determine if Street Food Tofu is setting up sufficient remuneration to accommodate all expenses
in the business activities. Particularly, this study ventures into how much start-up capital is
needed, sources of capital, return on investment, and other financial judgments that will be
upheld.
TOTAL PROJECT COST/CAPITAL REQUIREMENTS
These are the pre-existing monetarial accounts the we needed in order to start-up the
business activity, it is also called the bloodline of the business that will give us the view of the
possible cost and capital when opening or creating a business.
41
FIXED CAPITAL COST
Fixed Capital/Fixed Assets Cost Source

QTY ITEM UNIT COST TOTAL COST
Fryer 4 P 3,100.00 P 12,400.00 INVESTMENT
Bowls 10 250.00 2,500.00 INVESTMENT
Whisk 5 75.00 375.00 INVESTMENT
Sifter 5 70.00 350.00 INVESTMENT
Plate 20 150.00 3,000.00 INVESTMENT
Fork and Spoon 20 75.00 1,500.00 INVESTMENT
Glass 20 200.00 4,000.00 INVESTMENT
Dining Tables 5 4,700.00 23,500.00 INVESTMENT
Dining Chairs 20 600.00 12,000.00 INVESTMENT
Food Cabinet 3 3,800.00 11,400.00 INVESTMENT
Food Rack (Dry INVESTMENT
Ingredients) 2 1,000.00 2,000.00
Food Rack (Wet INVESTMENT
Ingredients) 1 1,300.00 1,300.00
Dish Rack 3 350.00 1,050.00 INVESTMENT
Freezer 1 16,000.00 16,000.00 INVESTMENT
Refigirator 1 14,000.00 14,000.00 INVESTMENT
Aircon (Centralized) 1 22,000.00 22,000.00 INVESTMENT
Prep Table 2 5,500.00 11,000.00 INVESTMENT
Garbage Bin 12 280.00 3,360.00 INVESTMENT
Fire Extinguisher 3 2,250.00 6,750.00 INVESTMENT
Food Processor 2 3,630.00 7,260.00 INVESTMENT
Stove 2 3,850.00 7,700.00 INVESTMENT
Total Cost Fixed CAPITAL P 163,445.00
The table above represents the total cost of fixed capital or otherwise known as the fixed
assets which include property, plant and equipment, and machinery. Please refer to the technical
study for the list of items and quantity, all amount is based on the market price of the item and is
rounded off.
42
PRE-OPERATING CAPITAL (START-UP EXPENSES)
ITEMS COST
LEGAL:
Dti Registration 1,000.00

Barangay Business Clearance 200.00
Fire Inspection Permit 500.00
Lease Contract 300.00
Sanitary Permit 500.00
Cedula 200.00
Mayor’s Permit 2,500.00
Tax Declaration Certificate 1,500.00
Pagibig & Philhealth Documents 1,500.00
Total Legal Cost P 8,200.00
INSURANCE:
Philhealth (6 workers with 500 contributions each) P 3,000.00

Pagibig Fund (6 workers with 600 contributions each) 3,600.00
Cocolife Health Card (6 workers with 550 contributions each) 3,300.00
Social Security System Benefit (6 workers with 570 contributions each) 3,420.00
TOTAL INSURANCE COST P 13,320.00
RENTALS P 66,000.00
LOGO & ETC. 2,500.00
PROMOTIONAL MATERIALS 2,500.00
TOTAL PRE-OPERATING COST P 92,520.00
The table shows the Total Pre-Operating Cost of the business. All Items mention above
you can refer it to the Management Study, Thus any other not included where based on regular
business activity cost and amount is computed based on the current rate in the market.
43
INITIAL WORKING CAPITAL
AMOUNT
FIXED COST P 163,445.00

PRE-OPERATING COST 92,520.00
BUILDING REMODELING 20,000.00
START-UP INVENTORY 251,500.00
UTILITIES 6,000.00
CONTINGENCY 16,535.00
TOTAL INITIAL CAPITAL P 550,000.00
The table above shows the Total Initial Capital and which is the combination of Fixed
Costs, Pre-Operating Costs, Building Remodeling, Start-up Inventory (Includes Raw Materials
and Packaging), Utilities, and Contingency Capital.
SOURCES OF FINANCING/CAPITALIZATION
SOURCES SELECTED OR PROPOSED
The Source of the Financing and/or Capitalization is the equal contribution of all owners
in the partnership of the business and thus, they all contributed a total of P 550,000.00 each for
the business to operate properly, it is either investment through cash, machinery, and equipment
and or other available investable capital.
44
Capitalization/ Financing
137,500.00 137,500.00
137,500.00 137,500.00
Partner A Partner B Partner C Partner D
45
FINANCIAL STATEMENTS
PROJECTED CASH FLOW STATEMENT
Operating Activities 2022 2023 2024 2025

Sales 4,386,000.00 4,824,600.00 5,301,900.00 5,830,800.00
Cost of Goods Sold 2,529,600.00 2,782,160.00 3,057,840.00 3,362,880.00
Salaries Expense 600,000.00 600,000.00 600,000.00 600,000.00
Insurance Expense 13,320.00 13,320.00 13,320.00 13,320.00
Rentals 66,000.00 66,000.00 66,000.00 66,000.00
Permit and Licenses 8,200.00 8,200.00 8,200.00 8,200.00
Utilities Expense 72,000.00 72,000.00 72,000.00 72,000.00
Packaging 122,400.00 134,640.00 147,960.00 162,720.00
Income Tax 197758.75 282070.00 327395.00 377420.00
Net Cash from
Operating Expenses 776,721.25 866,210.00 1,009,185.00 1,168,260.00
Investing Activities:
Building
Remodeling/Repair 20,000.00 10,000.00 15,000.00 20,000.00
Property, Equipment,
and Machinery
(Purchase/Repair) 163,445.00 10,000.00 12,000.00 16,000.00
Net Cash from
Investing Activities 183,445.00 20,000.00 27,000.00 36,000.00
Financing Activities
Capital 500,000.00
Net Cash from

Financing Activities 550,000.00
Cash Beginning 1,143,276.25 1,989,486.25 2,971,671.25

Cash Balance at End of
Period 1,143,276.25 1,989,486.25 2,971,671.25 4,103,931.25
46
PROJECTED INCOME STATEMENT
Street Food Tofu

Income Statement
Year 2022-2025
2022 2023 2024 2025
Sales 4,386,000.00 4,824,600.00 5,301,900.00 5,830,800.00
Less: Cost of Goods
Sold 2,529,600.00 2,782,160.00 3,057,840.00 3,362,880.00
Gross Income 1,856,400.00 2,042,440.00 2,244,060.00 2,467,920.00
Less Operating
Expenses:
Property, Equpment,
and Machinery
(Purchase/Repair) 163,445.00 10,000.00 12,000.00 16,000.00
Insurance Expense 13,320.00 13,320.00 13,320.00 13,320.00
Permit and Licenses 8,200.00 8,200.00 8,200.00 8,200.00
Packaging Expense 122,400.00 134,640.00 147,960.00 162,720.00
Rentals 66,000.00 66,000.00 66,000.00 66,000.00
Building
Remodeling/Repair 20,000.00 10,000.00 15,000.00 20,000.00
Total 1,065,365.00 914,160.00 934,480.00 958,240.00
Net Income (Before

Tax) 791,035.00 1,128,280.00 1,309,580.00 1,509,680.00
Tax Rate (25%) 197758.75 282070.00 327395.00 377420.00
Net Income (After
Tax) 593,276.25 846,210.00 982,185.00 1,132,260.00
47
PROJECTED BALANCE SHEET
Assets
Current Assets
Cash 1,143,276.25 1,989,486.25 2,971,671.25 4,103,931.25
Non-Current Assets
Prepaid Insurance 13,320.00 13,320.00 13,320.00 13,320.00
Rentals 66,000.00 66,000.00 66,000.00 66,000.00
Construction on Process 20,000.00 10,000.00 15,000.00 20,000.00
Total Assets 1,914,596.25 2,750,806.25 3,737,991.25 4,875,251.25
Liabilities
Accounts Payable 86,000.00 86,000.00 86,000.00 86,000.00
Insurance Payable 13,320.00 13,320.00 13,320.00 13,320.00
Utilities Payable 72,000.00 72,000.00 72,000.00 72,000.00
Salaries Payable 600,000.00 600,000.00 600,000.00 600,000.00
Owner's Equity
Capital 550,000.00 1,143,276.25 1,989,486.25 2,971,671.25
Retained Earnings 593,276.25 846,210.00 982,185.00 1,132,260.00
Total Liabilities and
Owner's Equity 2,760,806.25 3,742,991.25 4,875,251.25 2,760,806.25
FINANCIAL ANALYSIS
This section evaluates the Street Food Tofu to determine the payback period and the
return of investment for four consecutive years from 2022 – 2025.
48
RETURN ON INVESTMENT
Year Net Return of Cost of ROI

Investment Investment
2022 776,721.25 550,000.00 141%
2023 866,210.00 550,000.00 157%
2024 1,009,185.00 550,000.00 183%
2025 1,168,260.00 550,000.00 212%
PAYBACK PERIOD
Operating Year Cash inflow Cumulative cash inflow

2022 776,721.25 776,721.25
2023 866,210.00 1,642,931.25
2024 1,009,185.00 2,652,116.25
2025 1,168,260.00 3,820,376.25
Initial Capital Investment ₱ 550,000.00
Computation:
= Php 776,721.25 - Php 550,000.00
=Php 226,721.25 ÷ Php 776,721.25
=0.29 × 12 (annual)= 3.5 Payback period = 3.5 Years Interpretation:
Payback period is 3.5 years, which means with this length time, we can recover our capital
investment.
49
Chapter VII
Socio-Economic Study
A. Contribution to the Philippine Economy
The company has great contribution to the City of Iloilo. The proposed business
will bring satisfaction to customers. It will help the economy through providing
employment. The business is committed to promote health benefits among people by
making affordable yet nutritious food.
B. Employment Generation
Employment growth is a primary economic development goal of most small
businesses. Hiring of employees will provide income to them that provides support
their families and increases in labor productivity. In addition, the company will
provide an incentive, benefits and health insurance for their employees such working
students to continue their education and to provide a better local employment
opportunity.
C. Social Desirability
The product is for the mass it can be sold to students, jeepney drivers, pedicab
drivers, tricycle drivers, teachers, employees, etc. Street Food Tofu is the cheapest
ingredient that can everyone afford to buy. We can sell the product as a snack, viand,
and savories “pulutan.”
D. Environmental Sustainability
The company always uplift and remain environment-friendly, thru our waste
managament programs as well promoting recycable containers will surely
contribute to the good in our environment. We
50
Conclusion:
Based on the specification and result of the study Street
Tofu could be a profitable business not only bring good benefit
to it’s founding fathers but also beneficial to the community,
and economy.
51
Appendix
52

Street Tofu Full Length

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Street Tofu Full Length

Uploaded by

Copyright:

Available Formats

Street Food Tofu

A Feasibility Study Presented to

The Faculty and Staff of the College of Management and Accountancy

PHINMA University of Iloilo

of the Requirements for the Degree in Bachelor of Science in Business Administration

Reyland S. Pedrosa (UI-FA1-BSBA3-4)

Eliezer John M. Villar (UI-FA1-BSBA3-4)

Sha Nha Joy D. Dela Peña (UI-FA1-BSBA3-4)

Maricar V. Bangud (UI-FA1-BSBA3-4)

Serena L. Leysa (UI-FA1-BSBA3-4)

Daren Ceballos Depedro (UI-FA1-BSBA3-4)

Chapter 2- Introduction/Background of the Study

Chapter 3- Market Study

Chapter 4- Technical Study

Chapter 6- Financial Study

Chapter 7- Socio-Economic Study 48

Summary of the Project Outline

Name of The Firm

year due to unprecedented causes, as we rented it for a one-year lease contract.

Head Office and Plant Map

and/or developments of our business.

 Identify the potential target market.

 Describe the market competition for the product.

 Describe the business model of the product

 Define the layout of the product

 Determine the viability of the technical aspect.

 Develop the organizational chart of the business.

 Describe the selection and hiring process of the business.

Department of Labor and Employment.

 Present the projected Financial Statements (including Statement of Comprehensive Income,

 Determine the viability of the financial aspect.

Socio Economic Study

 Provide job and other means for economic growth

Introduction/Background of the study

Brief background of the study

proteins, vitamins, or minerals.

Objectives of the study

 To know the variable of how marketable the product.

 To research possible marketing solutions to improve the saleability of this product.

 To present street food tofu as a healthy and affordable street food.

 To find solutions on how to improve the product.

Operational definition of terms

Street Food - ready-to-eat food sold by vendors on sidewalks

curds. The main ingredient of our product.

to the street tofu

flavored seasoning based.

and cooked until it is golden brown.

Significance of the Study

The following are the significance of the study:

such the street food tofu.

they use to combat the competition among them, etc.

Scope and limitations of the study

for the A.Y. 2022-2023.

Objectives of the Study

 Determine consumer’s preference for Tofu as a street food

 To determine the demand and supply of the product.

The Respondents Profile

percentages describe the total number of respondents taking the survey.

Gender Percentage Frequency

18 to 25 years old 28.46%

26 to 41 years old 24.62%

42 to 57 years old 23.08% 30

58 to 75 years old 23.84% 31

The demand will increase by 10% per year

All computations were rounded off

The production supply interval per year increases by 10%

All computations were rounded off