Group 1 - Feasibility Study 3

University of Perpetual Help System Laguna – JONELTA
Basic Education Department - Senior High School
HAVEN ON WHEELS: A FEASIBILITY STUDY AND MARKET ACCEPTABILITY

OF KRIFOL IN BINAN, LAGUNA
An Entrepreneurial Research Project Submitted

to the Faculty of Senior High School,
UPHSL, City of Biñan, Laguna
In Partial Fulfillment of the Requirements

for the Subject Business Enterprise Simulation
by
Jhessica B. Araneta
Antonette Fae R. Brusas
Mariella C. Buitizon
Jobelle Grace E. Estioca
Ashley Judd C. Rasalan
Rosevien Sanchez
Merchie Love S. Tayong
Reese Carmella S. Valdez
April 2022
ACKNOWLEDGEMENT
The completion of this feasibility study was made possible through God’s provision of
knowledge, good health, and well-being. We would also like to acknowledge the following
persons who helped us made it through:
Dr. Marilou C. Urbina, the feasibility study’ adviser, for the opportunity, for her
patience, motivations and continuous guidance all throughout the study.
Dr. Marilou C. Urbina and Mr. Bryan B. Ladim, LPT, the panelist, for their
assistance, valuable recommendations and scholarly insights;
The participants of the study, for their time, cooperation and taking part in this study;
The researchers’ parents, for their tireless moral and financial support, as well as their
encouragement throughout the study. It would not be also possible for us to be here if it weren't
because of them who raised us and helped us grow and;
To all the persons, who have directly and indirectly contributed to the success of this
academic venture, for their tireless morals, and encouragement throughout the study. It won't be
possible for us to be here if it weren't because of them who raised us and helped us grow.
The Proponents
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DEDICATION
First and foremost, we wholeheartedly dedicate this study to our Almighty God, the
fountain of knowledge and wisdom.
This feasibility study is dedicated to our caring parents, who have always been a source
of motivation and encouragement when we feel like giving up, and who continue to provide
moral, spiritual, emotional, and financial support.
To our brothers and sisters, family, mentors, acquaintances, and classmates who inspired
us during the toughest times of completing this work, listen to our endless sentiments, keep us
sane after the nerve-racking business proposal, our appreciation and love for all of you are
imprinted in every page of this manuscript.
We also dedicate this research project to the food business owners who served as an
inspiration for us to conduct this study. We also dedicate this study to our teacher who guided us,
supported us, and helped us in making this study.
Above all, to the Great Almighty, the author of knowledge and wisdom, for His infinite
love. We thank You.
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TABLE OF CONTENTS
Page
Title Page i
Acknowledgement ii
Dedication iii
Table of Contents iv
List of Tables vi
List of Figures viii
CHAPTER
1 THE PROBLEM AND ITS SETTING
Introduction 1
Statement of the Problem 3
Objective of the Study 3
Reviews of Related Literature 3
Significance of the Study 8
Research Methodology 9
Sources of Data 10
Scope and Delimitation 11
Sampling Technique 11
Statistical Treatment of Data 13
Definition of Terms 14
2 MARKET ASPECT
Introduction 15
Mission 16
Vision 16
Trademark of the Study 16
Direct Labor Requirements 17
Summary of Survey Questionnaire 17
Product Logo 24
Company Logo 24
Product Description 25
Marketing Strategies 26
Market Segmentation 27
Market Positioning 28
Target Market 28
Product Strategy 29
Pricing Strategy 29
Promotional Strategy 31
Advertising Strategy 33
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Competitive Advantage 34
Channel of Distribution 34
Demand 35
Demand and Supply Analysis 37
SWOT Analysis 38
3 TECHNICAL ASPECT
Introduction 40
Direct Labor Requirement 40
Description of the Product 41
Uses of the Product 41
Product Process 42
Schedule of Working Hours 46
Production Capacity 46
Utilities 52
Waste Disposal 54
Floor Plan 54
Vicinity Map 55
4 MANAGEMENT ASPECT
Introduction 56
Forms of Business Organization 56
Articles of Co-Partnership 57
Organizational Chart 61
Personnel Requirements 62
Steps in Hiring 66
Company Compensation and Benefits 67
Company Policies 71
Disciplinary Action and Penalties 72
Gantt Chart 72
5 FINANCIAL ASPECT
Introduction 74
Financial Assumption 74
Project Cost 75
Capital Contribution 76
Projected Statement of Comprehensive Income 77
Appendices
Appendix A: Curriculum Vitae 78
v
LIST OF TABLES
Table Page
1 Sample Size municipality of Biñan City, Laguna 12
1 Frequency and Distribution of those who 17

are familiar with bubble waffles.
2 Percentage distribution of the respondents 18

who have tried bubble waffles.
3 Percentage Distribution of the consumer’s 18

favorite bubble waffle restaurants.
4 Percentage distribution of the people 19

who are willing to try innovative food.
5 Percentage distribution of how much customers 19

are willing to pay to buy bubble waffles.
6 Percentage distribution of the respondents who like 20

sweet and healthy bubble waffles.
7 Percentage distribution of those who like ice cream 20

on top of waffles.
8 Percentage distribution of those who like bubble 20

waffles with fillings.
9 Percentage distribution of those who like fruits on top 21

of bubble waffles.
10 Percentage distribution of those who like foods with 21

appealing presentations.
11 Percentage distribution of those who are looking 21

forward to the launch of Krifol’s bubble waffle.
12 Frequency and Percentage distribution of the respondents 22

who are willing to buy Krifol.
13 Frequency and Distribution of times the consumers 22

eat Krifol each week.
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14 Frequency and percentage distribution of the respondents 23

who have seen a food truck around Binan City, Laguna.
15 Frequency and percentage distribution of the respondents 23

who will recommend other people to visit the
Krifol’s food truck.
16 Pricing Strategies 30
17 Promotional Strategies 31
18 Projected Demand 35
19 Projected Supply 36
20 Supply and Demand Gap 36
21 Production Capacity 46
22 Furniture and Fixture 47
23 Office Equipment 47
24 Office Supplies 48
25 Raw Materials 49
26 Product Tools and Equipment 50
27 Maintenance Supplies 51
28 Utilities and Expense 53
29 Rent Expense 53
30 Personnel Requirement 62
31 Job Description and Requirement 63
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LIST OF FIGURES
Figure Page
1 Product Logo 24
2 Company Logo 24
3 Channel of Distribution 34
4 Market Share 37
5 Floor Plan 54
6 Vicinity Map 55
7 Organizational Chart 62
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CHAPTER 1
THE PROBLEM AND ITS SETTING
In recent years, bubble waffle restaurants have begun to come up all throughout Europe,
attracting crowds and a lot of Instagram likes. They have also been to the United States.
According to Siu's research, the most likely genesis tale is that the dish was formed out of
necessity during difficult times. "Hong Kong bubble waffles were invented after the war, when
the economy was grim," he explains. The waffle iron was most likely designed to look like
dozens of little eggs rather than bubble wrap. Back then, a bubble waffle was divided into 30
parts, with each bubble sold separately, rather than being presented as one large waffle as it is
now (Wong, 2020). Waffles have been a popular breakfast meal for hundreds of years,
potentially dating back to the 13th century. It is safe to argue that Americans have acquired a
fascination, if not an obsession, with the subject. From quirky breakfast cereals to luxurious
masterpieces, they have got it all. When a craftsman devised and forged frying irons in the
1200s, he created the first waffle irons with the distinctive honeycomb pattern. The original irons
had a hinged construction. Many waffles are consumed by Americans. Every minute, roughly
145 waffles are sold at Waffle House restaurants across the United States, according to the chain.
The waffle, whether sweet or savory, topped with fried chicken, syrup, or fruit, has a long and
delicious history. The word "waffle" was first used in the English language one hundred years
later, in Robert Smith's Court Cookery (Yve Colby, 2017). According to Billones (2018), the
famous street food, bubble waffles, was brought here in the Philippines. In 2016, a couple named
Ryan and Carmi Garingarao from Baguio opened their first bubble waffle branch that offers a
variety of waffles, from sweet to savory. The waffle became popular because of the added twist.
Krifol will be a business that will satisfy cravings and introduce new things to its future
customers. The target market for this business is mostly women. Any girls of their age, but
specifically teenagers and adults, are the target buyers as people of this age are usually the ones
that are more engaged online, which can help the business. They also have a desire for something
new, delicious, and food with a visually appealing presentation, or in other words,
"instagrammable." The said business' target area would also be the area of Biñan City, Laguna.
This study will determine the feasibility and market acceptability of Krifol in Biñan City,
Laguna. This study also aims to gather the insights of the customers about the product. It can be
beneficial to a large group of people including the proponents, as well as future business people.
The proponents chose this study because it is very innovative. Simple waffles are very common
in the food industry, but the proponents will take the basic waffle to the next level. The
proponents will use the combination of ice cream on top of waffles or crepes that are made from
healthy ingredients like fruits.
The purpose of this study is to present Krifol, a combination of ice cream and healthy
waffles and crepes, that aims to make sweet, delicious, and healthy food for everyone.
Nowadays, many people crave sweets, yet each individual’s most significant goal is to be
healthy. That is why Krifol aims to go around using the food trucks to serve and introduce new
products to future consumers. This study will also prove that Krifol can be accepted in the
market and that this product can easily satisfy customers’ cravings in a healthy way.
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Statement of the Problem
The purpose of this study is to determine the feasibility and market acceptability of
establishing Krifol in Biñan City, Laguna.
Specifically, this feasibility study sought to answer the following questions:
1. What do the respondents look for in a Krifol or known as the bubble waffle?
2. Will the proposed product be accepted in the market?
Objective of the Study
The objective of this study is to maintain the position of waffles in the food market and in
the minds of the customers as well as to become a well-known bubble waffle business that uses
food trucks and offers a variety of healthy fruits as toppings. Krifol has a rich fruit content of
vitamins, minerals, and high fiber that people need for good health. That is why one of the major
goals of Krifol is to provide customer satisfaction through its instagrammable and aesthetic
visuals, as well as the best priced waffle delicacy, that is not only made for breakfast but also for
snacks. The main objective of this study is to promote waffles as a healthy way to satisfy
customers' sweet cravings.
Review of Related Literature
Review of Related Literature is the process of gathering, reading, and compiling
information from books, journals, materials, either online or printed. It is important in the study
because it broadens the knowledge of the proponents and gives ideas of what other proponents
had done. Thus, it could suggest new insights in the problem that may enlighten those blurred
areas in the research
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The Feasibility Study of Introducing Bubble Waffle in the Philippines
Waffles have been around for a long time, and some culinary historians believe that
obleios, or waffles, were first introduced in Ancient Greece (Paul, 2021). They were described as
flat, simple cakes that were made using two heated metal plates. However, the waffles (or
obleios) did not just stay in Greece. Lum (2020) mentioned in her study that the expanding
influence of the Roman Empire, the increasing number of traders, and the spread of Christianity
paved the way for the waffles of Greeks to be known throughout the Middle East and Europe.
After some time, waffles with honeycomb patterns became popular in Europe's streets around
1603, during the late Middle Ages and Renaissance eras. Waffles continued to captivate the
world, and in 1958, Belgium introduced a new waffle variant. Whipped cream, powdered sugar,
and fruit were all added to this innovative waffle. The locals called them "Bel-gem" waffles. The
waffles have gone through a lot of modifications, from obelios to the present egg waffle or
bubble waffle.
In the last few years, bubble waffle shops have been popping up all over Europe. They
were introduced in Hong Kong by Lee Sui Yuen and since then have traveled to the United
States. In Cantonese, bubble waffles have been called "gai daan jai", an apparently unexceptional
low-priced street food found all over the city (Wong, 2020). Bubble waffles were created as a
way to use up eggs that would otherwise go to waste. It was invented using machines with local
flavors and made from leftover eggs mixed with flour, milk, and sugar. Waffles have been around
in Hong Kong for more than sixty years, but it's never really been introduced to the younger
generation during that time, and it's still very much a local issue, but after many years, Hong
Kong egg waffles have transformed and are now gaining fans far beyond the streets of the
world's Chinatowns. (Hui, 2017).
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According to Billones (2018), bubble waffles, a popular street dish, were brought to the
Philippines. Ryan and Carmi Garingarao of Baguio started their first bubble waffle branch in
2016, offering a variety of waffles ranging from sweet to savory. Because of the twist, the waffle
became popular. Given its distinct appearance, this will undoubtedly catch your eye and entice
you to enjoy this delectable delight. It's enjoyable to eat on its own, as long as you gently remove
each bubble to enjoy the egg-like shape. However, it also works nicely as a base for various
toppings. The gentle bubbles contrast beautifully with the hard edges, leaving you wanting more.
If you want a little more variety, Black Scoop also has flavored bubble waffles (My Best, 2022).
The Benefits of Nutritious Waffles and Crepes
A batter made of flour, eggs, sugar, butter, milk, and baking powder is used to make
waffles. The baking powder contributes to the fluffy texture of the waffle. Waffles are made
using a waffle iron and can be made in a variety of shapes and sizes. The waffle iron makes
pockets or indentions in the dough. A waffle iron cooks both sides of a waffle at the same time.
(Fitday, 2022). According to Raghavan (2021) with all the sugar, butter, and syrups that come
with waffles, there is no doubt that they are delicious. However, because everyone likes to eat
healthy, there are a variety of waffles that are produced with healthier components without
affecting flavor. They add fruit like bananas and nuts or seeds to the batter, these additions will
increase the waffles' healthy fats, vitamins, fiber and minerals since waffles are high in
carbohydrates, they are easier to digest, can be partnered with other components to increase the
nutritional value, and they can also be a fast source of energy. If you choose the correct
accompaniments and choice for the healthier whole-grain variety, you can still fit them into a
healthy diet (Crepe Delicious, 2018).
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Desserts may be nutritious if you make a few sensible substitutions, beginning with the
flour. Waffles are generally made with refined flour, which lacks nutrition, but it can easily be
replaced with rolled oats, whole-wheat flour, or even unusual options like sweet potato or
pumpkin. (Raghavan, 2021). But when it comes to nutrients, both the typical ingredients of
waffles, which are milk and eggs, are high in protein, calcium, and essential minerals. Eggs, in
particular, are a good source of vitamins A, D, E, K, B5, B6, B12, as well as minerals like
calcium, zinc, iron, phosphorus, selenium, and copper (Basu, 2020).
Crepes are the French version of pancakes, with much larger diameters than traditional
pancakes due to their thinness. While crepes originated in France, they are now served in
restaurants all over the world. Crepes often contain fruit and other fillings for breakfast, as well
as meat and cheese for lunch and dinner. Because of differences in recipes, the nutrition of the
product may differ from one restaurant to the next (Willett, 2018). According to the Greatist
(2021), pancakes and crepes are both often made from flour-based mixes supplemented with
milk and eggs and cooked on a skillet, griddle, or pan until solid enough to roll or flip, but
American-style pancakes are thick and fluffy, whilst French crêpes are wafer-thin and delicate.
Although the nutritional information varies depending on the fillings and toppings
utilized, crepes are a nutritious meal that normally includes nutrients like calories, crepes have
fewer calories than other morning foods like pancakes, scrambled eggs, and bacon since they are
thin and frequently composed of buckwheat flour. A crepe with a diameter of around 10 inches
includes just 90 calories or less, which accounts for approximately 3.75 percent to 4.5 percent of
the daily recommended consumption of 2,000-2400 calories. Crepes are also rich in
carbohydrates, as each 10-inch crepe contains 13 g of this nutrient. Sugar is necessary for the
body to operate correctly, but too much of it can contribute to obesity and tooth damage. Crepes
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have a relatively low sugar content, with only 4 g per crepe. Since so much cholesterol might
raise the risk of heart disease, the recommended daily consumption is 300 mg. Crepes include 40
mg of cholesterol, which is around 13% of the daily cholesterol consumption recommended
(Crepe Delicious, 2018).
The Health Benefits of Fruit Fillings and Ice Cream on a Waffle
Snack and bakery manufacturers are attempting to include more fruit ingredients in their
goods in order to appeal to consumers seeking healthier, better-for-you food options. Consumers
respond positively to the usage of actual fruit ingredients because it sends a fresh, honest, and
beneficial message (Friedberg, 2018). Fruit fillings, inclusions, and toppings allow bakers and
snack makers to adapt to changing consumer preferences and nutritional standards. Fruit can be
used to add fiber, nutritional value, and sweetness to baked goods and snacks. In addition, the
fruit contains a variety of nutrients (Weber, 2016). According to Natalie Butler, RD, LD, a
corporate dietitian, explains that fruits are high in fiber and provide a good supply of essential
vitamins and minerals. It also contains various antioxidants, such as flavonoids, which are
beneficial to a person’s health. Heart disease, cancer, inflammation, and diabetes can all be
reduced by eating rich in fruits and vegetables. Citrus fruits and berries are particularly effective
in preventing disease (Sissons, 2019).
Ice cream is a popular dessert that everyone loves. Common ingredients of this include
milk, condensed milk, and cream. Slices Concession (2017), a blog from Ice Cream equipment
specialists listed three health benefits of eating an ice cream. The first one is the key vitamins
and minerals. According to them, up to 10% of our daily dietary allowance in calcium and
phosphorus can be found in just half a cup of Ice Cream. Ice cream also contains vitamins A, C,
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D and E, as well as thiamin, riboflavin, niacin, folate and vitamins B-6 and B-12. The second is
energy. Ice cream is rich in carbohydrates. There are about 15 grams in a one-half-cup serving. A
serving also contains about 7 grams of fat and 2 grams of protein, making it an energy-dense
food. In addition, many ice cream retailers add fresh fruit, honey, and cinnamon. The last health
benefit of ice cream is it helps stimulate our brain. It boosts the thrombospondin which is a
naturally produced hormone of happiness and helps in reducing the levels of stress in the body.
Ice cream is made of milk which contains L-tryptophan which is a natural tranquilizer that helps
in relaxing the nervous system.
Traditional and the usual waffles are delicious, but they are not that good for our body.
According to Gallo (2019), they are usually made with ingredients that nutritionists say to limit,
such as white flour, butter, and lots of sugar. But with the presence of ice cream that has
nutritious ingredients and added toppings, it can balance the usual and typical waffles as the ice
cream adds up nutritions that the waffle does not have.
Significance of the Study
This study will be beneficial to various sectors of the community which includes:
Students. This study will introduce them to a food that can satisfy their cravings while
also eating healthy at the same time because Krifol would be sweet but healthy since it will
consist of fruit toppings of their choice.
Professors and Faculty Members. This study will also show them something new that
they have never tried and tasted yet before.
Parents. This will give them the idea for an alternative snack for their child that is
something healthy, delicious, and sweet at the same time that people of all ages, especially
children, would definitely love.
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Community. The community may benefit from this study as this will help the economic
growth of a country since the consumers will spend their money on a local business. When they
buy the product, they also tend to pay taxes at the same time, which may help the community
improve and get better in the future.
Entrepreneurs. This analysis may also be beneficial to the entrepreneurs as they will be
able to learn which products the customers will consume and what the market will accept.
Future Entrepreneurs. This paper might help future entrepreneurs to have an idea on
what business they should establish as this can also find not just the possible and future target
customers, but also their preferences and choices.
Future proponents. This study can give them an idea about creating new products for
their future business. It can also help them to have a basis for their next feasibility study.
Proponents. This feasibility study will greatly bring intellectual gains, moving insights,
and character empowerment for the proponents. This paper will tell them whether their proposed
product will be feasible and acceptable by the market.
Research Methodology
Methodology includes the description of the research design to be used for the study.
Unlike an algorithm, a methodology is not a formula. It is a system of comprehensive principles
from which a specific method or procedures may be resulting to interpret or solve different
problems. The proponents will collect information through descriptive and exploratory methods.
Descriptive method focuses on describing numerous aspects of the phenomenon, it
describes the subject of the research, without covering why it happens. This type of research
seeks to clarify frequencies, averages and other statistical calculations. Descriptive can be used
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in multiple ways and for multiple reasons. The main purposes of descriptive studies can be
interpreted as describing, explaining and validating research findings. It can only describe a set
of observations or the data collected but cannot provide conclusions. The type of descriptive
method that the proponents will employ is the survey method, where respondents answer through
surveys or questionnaires.
Exploratory method is conducted to distinguish the nature of the problem; it helps the
proponents to have a better understanding of the problem. According to Sandhursen (2000), 11
exploratory studies result in a variety of causes and alternative options for a solution of a specific
problem. Exploratory method does not intend to provide the concluding and definite answers but
simply to explore the research topic with varying levels of profoundness. The experience survey,
the proponents gathered information through interviews. The analysis of insight stimulating
cases, this consists of the study of one or a few situations, it focuses on complex situations and
problems. Exploratory research is commonly used in feasibility studies because it seeks further
details about a problem that is not clearly described. Since the main problem of the study is the
market acceptability of krifol, the proponents need to explore the possible outcomes of
establishing the business, producing the product, and selling it in the market.
Sources of Data
The data that will be collected by the proponents will be classified into primary and
secondary data.
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Primary Data
The proponents will gather information about individuals and potential customers in
Biñan City, Laguna through surveys and interviews. The proponents collected the data of the
respondents directly from the national census of statistic office in the city of Binan, Laguna
Secondary Data
The second source of data gathered by the proponents in order to provide right
information came from books and journals either online or printed. Additionally, the internet was
also used in collecting data.
Scope and Delimitation
The product in this study, Krifol, will use healthy waffles or crepes which are nutritious
as well as sweet fillings and toppings, specifically, ice creams. The study will be done in the
different barangay of Biñan City, Laguna. The study will need to gather information that will
serve as a guide to understand the components of a successful business operation as the data
gathering will be limited within Biñan City, Laguna. It is only limited inside Biñan City, Laguna
and will be employed for academic 2021-2022.
Sampling Technique
The expounder of this feasibility study used a random sampling technique for
respondents to adjudicate which population in every barangay have the highest percentage and
sample size. There will be a scrutiny inspection in every barangay within the environs and then,
the highest percentage of output salability will be chosen. In this study, the expounders got the
total population of the chosen barangay and its household as well as its laborious individuals to
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get data and proportional samples in order to decide the most feasible location of the business
from the data acquired.
Table 1 Sample Size municipality of Biñan City, Laguna
Barangay Population Percentage Sample size
1 Biñan Poblacion 7,103 4.2 4
2 Bungahan 3,812 2.2 2
3 Canlalay 20,354 12 12
4 Casile 4,240 2.5 3

5 De La Paz 32,841 19.4 19
6 Ganado 6,463 3.8 4
7 Langkiwa 39,526 23.3 23
8 Loma 13,068 7.7 8
9 Malaban 35,989 21.2 21
10 Malamig 6,243 3.7 4
TOTAL 169,639 100 100
Table 1 indicates that 100 individuals will be the proponents’ sample size out of
169,639 total populations in ten barangays. Barangay DeLa Paz has the highest percentage
while the Barangay Bungahan has the lowest percentage of sample which will be the
proponents’ sources of relevant information.
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Statistical Treatment of Data
The data that was gathered by the proponents through convenience sampling techniques
are subjected to statistical measurement using the following numeral units.
To calculate the sample size, the proponents will use the Slovin's formula
𝑁
𝑛 = 1+𝑁𝑒2
n = sample size
N = population size
e = margin of error
To interpret the results of the survey the proponents will use the percentage method. The
percentage method expenses figure in percentages, it is usually displayed as tables, bar graphs or
pie graphs.
𝑛
𝑃 = 𝑁 𝑥 100 %
P = Percentage
n = Sample size
N = Total population
To determine the precise number of products to be produced that will meet the customers
demand, the proponents will use the formula of actual demand.
AD = n x q x w
AD = Actual Demand
n = Potential Market
w = number of weeks in a year
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To distinguish the total amount of a particular product that will be offered to customers, the
proponents will use the formula of actual supply.
S=qxw
S = Actual Supply
q = Quantity Supply
w = Number of weeks in a year
Definition of Terms
Crepe - is a very thin type of pancake.
Feasibility - is the likelihood, capability, or possibility of something being done or
accomplished.
Feasibility Study - is an analysis that takes into account all of the relevant factors for a project,
including economic, technical, legal, and scheduling considerations, to determine the likelihood
of the project being completed successfully.
Market - is a place where parties can gather in order to facilitate the exchange of goods and
services. Typically, the parties involved are buyers and sellers. The market may be physical, such
as a retail outlet, where people meet face-to-face, or virtual, such as an online market, where
buyers and sellers have no direct physical contact.
Market Acceptability - is a level of satisfaction with a product or service in a target market that
justifies the product's or service's continued or increased supply.
Waffle - a type of bread or batter cake created by mixing a runny batter and pressing it through a
crosshatched pattern on a specially constructed iron, resulting in a grid of indentations in the
completed product.
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CHAPTER 2
MARKETING ASPECT
Introduction
Many people think that marketing is all about selling and advertising. But, selling and
advertising are just a part of marketing because marketing has even more aspects. When people
think about business, their goal is to promote their product, make customers like their product,
and of course to be successful in their business. To aim for that goal, the proponents need some
skills to acquire and hold the customers. Marketing is the process of planning and executing the
conception, pricing, promotion, and distribution of goods and services to facilitate exchanges
that satisfy individual and organizational objectives. Marketers do consider their customers’
needs and wants because they need to satisfy their customers. The correct systematic planning,
implementing, and control of a mix of business activities intended to bring together consumers
and sellers for the mutually advantages exchange or transfer of products.
Marketing is an effective way of engaging customers for them to know more about the
product and encourage them to try or buy the product. Marketing also helps to build and
maintain the company’s reputation. The growth and life span of your business is related to your
business’s reputation. It is fair to say your reputation determines your brand equity and quality.
Businesses also need to build a relationship of trust and understanding with their customers
through communication. Marketing helps your business become a market leader.
In this chapter, the proponents determine factors like the target market, the product
description, the competitors, the needs and wants of the customers, and the demand and supply
analysis affecting the entire product. This will provide them with different kinds of tools, ways,
and methods to achieve the marketing goals of the Krifol waffle business.
Mission
Krifol’s mission is to provide everyone with innovative, unique, delicious, and healthy
waffles that will be served locally. Furthermore, Krifol also aims to provide work for the
residents and also support some of the local suppliers. The proponents who are knowledgeable
and passionate are dedicated to provide nutritious food and excellent service to their customers.
SineQuaNon Food Company and staff will continue to work hard as they aim to leave a mark on
every customer they will encounter in their future operations as well as to gain their trust,
respect, and support.
Vision
Krifol Waffle will expand and open more branches outside Biñan City, Laguna and they
will conquer the food industry as they will continue to make an impact on its customers. The
product will introduce new varieties of flavors of waffles, crepes, and ice cream as they are
driven by their knowledge, dedication, and utmost passion. Krifol Waffle will be consistent in
helping its community, and most especially in producing healthy waffles and excellent service.
Trademark of the Study
Trademarks or service marks are applied to a company's products or services in order for
them to be recognized in the marketplace. Its purpose is to prevent the company's service or
product from being used by another company or rival that provides the same service or product.
It also fosters a deep bond between the product or service's manufacturer and its customers.
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The proponents chose to enter the food sector so that they could easily attract customers
who enjoy waffles and crepes but want to eat them in a healthier and more economical way.
The proponents have made a tagline, “Love at first waffle bite”. The tagline was all about
having a good taste on their first bite that will make them fall in love with our product. The
customers who are health conscious will not be conscious anymore because Krifol waffles have
healthy ingredients where they can gain nutrients.
Direct Labor Requirements
Workers must be directly involved in the production of the product or provision of
services in order for the business to succeed. Employees are hired by business owners to perform
a variety of tasks. A detailed analysis of labor costs is provided by the accountant to business
owners. Accounting is used by business owners to allocate labor costs to the goods and services
that the company produces. Employee effort in converting raw materials to finished goods is
included. To put it another way, it is the employees' work that creates and sells the product.
Summary of Survey Questionnaire
Table 1 Frequency and Distribution of those who are familiar with bubble waffles.
INDICATORS FREQUENCY PERCENTAGE
YES 41 82%
NO 9 18%
TOTAL 50 100%
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Table 1 shows the frequency and distribution of the respondents who are familiar with
bubble waffles. It indicates that eighty-two percent (82%) of respondents are familiar with
bubble waffles and eighteen percent (18%) are not.
Table 2 Percentage distribution of the respondents who have tried bubble waffles.
YES 29 58%
NO 21 42%
TOTAL 50 100%
Table 2 indicates the percentage distribution of the respondents who have tried bubble
waffles, which shows that fifty-eight percent (58%) have tried the bubble waffles. On the other
hand, 21 out of 50 respondents answered no, which shows that 42% have not tried the bubble
waffles.
Table 3 Percentage Distribution of the consumer’s favorite bubble waffle restaurants.
I love Bubble Waffle 8 16%
Puffy’s HK Egg Waffle 1 2%
Puffles PH 5 10%
Yo! Panda 2 4%
Bubble Wraps 2 4%
None of the above 32 64%
TOTAL 50 100%
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Table 3 shows the percentage distribution in which sixty-four percent (64%) of the
respondents say that none of the above is their favorite bubble waffle restaurant. I Love Bubble
Waffle is the favorite of the 8 respondents (16%), and the least favorite bubble waffle restaurants
are Yo! Panda and Bubble Wraps with 2 votes each (4%).
Table 4 Percentage distribution of the people who are willing to try innovative food.
YES 50 100%
NO 0 0%
TOTAL 50 100%
Table 4 indicates the frequency and percentage of respondents’ willingness to try
innovative food in which one hundred percent (100%) answered yes.
Table 5 Percentage distribution of how much customers are willing to pay to buy bubble
waffles.
60 - 79 Php 22 44%
80 - 99 Php 17 34%
100 Php and above 11 22%
TOTAL 50 100%
Table 5 indicates the percentage distribution of how much customers are willing to pay to
buy bubble waffles, which shows 22 people prefer to pay 60 - 79 php for the bubble waffle,
while 11 people prefer to pay 100 Php and above for the bubble waffle.
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Table 6 Percentage distribution of the respondents who like sweet and healthy bubble
waffles.
YES 50 100%
NO 0 0%
TOTAL 50 100%
Table 6 indicates the percentage distribution of the respondents who like sweet and
healthy bubble waffles, which shows 50 people like sweet and healthy bubble waffles.
Table 7 Percentage distribution of those who like ice cream on top of waffles.
YES 48 96%
NO 2 4%
TOTAL 50 100%
Table 7 illustrates the percentage distribution of those who like ice cream on top of
waffles is 48, with the highest percentage of ninety-six percent (96%), while the frequency of
respondents that said no was 2, with the lowest percentage of two percent (4%).
Table 8 Percentage distribution of those who like bubble waffles with fillings.
YES 47 94%
NO 3 6%
TOTAL 50 100%
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Table 8 presents the percentage distribution of those who like bubble waffles with fillings
is 47, with the highest percentage of ninety-four percent (94%), while the frequency of
respondents that said no was 3, with the lowest percentage of six percent (6%).
Table 9 Percentage distribution of those who like fruits on top of bubble waffles.
YES 33 66%
NO 17 34%
TOTAL 50 100%
Table 9 shows the percentage distribution of those who like fruits on top of bubble
waffles is 33, with the highest percentage of sixty-six percent (66%), while the frequency of
respondents that said no was 17, with the lowest percentage of thirty-four percent (34%).
Table 10 Percentage distribution of those who like foods with appealing presentations.
YES 50 100%
NO 0 0%
TOTAL 50 100%
Table 10 displays the percentage distribution of those who like foods with appealing
presentations is 50, with the highest percentage of one hundred percent (100%).
Table 11 Percentage distribution of those who are looking forward to the launch of Krifol’s
bubble waffle.
YES 46 92%
21
NO 4 8%
TOTAL 50 100%
Table 11 shows the percentage distribution of the consumers who are looking forward to
the launch of Krifol’s bubble waffle, which has 46 respondents, with the highest percentage of
ninety-two percent (92%), while four respondents, with the lowest percentage of eight percent
(8%) are not.
Table 12 Frequency and Percentage distribution of the respondents who are willing to buy
Krifol.
YES 49 98%
NO 1 2%
TOTAL 50 100%
Table 12 indicates the frequency and percentage distribution of the respondents who are
willing to try Krifol, in which ninety-eight percent (98%) answered yes, while two percent (2%)
answered no.
Table 13 Frequency and Distribution of times the consumers eat Krifol each week.
1 to 3 times a week 46 92%
4 to 6 times a week 2 4%
More than 6 times a week 0 0%
I will not buy at all 2 4%
TOTAL 50 100%
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Table 13 shows the frequency and percentage distribution of how often the respondents
will consume and eat Krifol each week. It indicates that one to three times a week they eat
Krifol, with the highest percentage of ninety-two percent (92%), while the frequency of
respondents that said they do not eat Krifol at all was two, with the lowest percentage of four
percent (4%).
Table 14 Frequency and percentage distribution of the respondents who have seen a food
truck around Binan City, Laguna.
YES 29 58%
NO 21 42%
TOTAL 50 100%
Table 14 indicates the frequency and percentage distribution of the respondents who have
seen a food truck around Binan City, Laguna in which fifty-eight percent (58%) answered yes,
while forty-two percent (42%) answered no.
Table 15 Frequency and percentage distribution of the respondents who will recommend
other people to visit the Krifol’s food truck.
YES 49 98%
NO 1 2%
TOTAL 50 100%
Table 15 shows the frequency and percentage distribution of respondents who will
recommend the Krifol’s food truck to others. Ninety-eight percent (98%) answered yes, while
two percent (2%) answered no.
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Product Logo
Figure 1. Product logo
Figure 1 presents the logo of the enterprise. The logo is based on the product "Bubble
Waffle" that the proponents will be selling. The product can be seen in the logo and design. The
logo was provided to have a waffle to represent the product so that the customers will have an
idea of what the enterprise will offer. Its symbol also depicts a waffle with something on top, like
healthy toppings such as fruits, but the taste of sweetness is sustained due to the syrups and ice
cream. Presenting the color of the waffle, the waffle has a brown color, which indicates its
dedication to its ideals, as well as the real color of the waffle and the purpose it serves.
Company Logo
Figure 2. Company Logo
Figure 2 shows the logo of SineQuaNon Food Company, which is simple but meaningful.
On the side of the plate is a fork and spoon that people use when eating. It symbolizes that food
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is necessary for daily living. SineQuaNon is a Latin word that can be translated as "Without
which, not." Like food that people cannot live without, SineQuaNon will be an essential
company. The circle is not just a circle. It is actually a plate representing where food can be
served. On the other side, there is a phrase that says "Love at first waffle bite," which is the
brand's tagline. It means that you will love the proponent's products on your first bite. Also, the
ribbon around the spoon and fork represents the connection and attachment that the company
will have with its consumers. This logo reminds all people that food is necessary for their daily
lives, and so is SineQuaNon Food Company.
Product Description
SineQuaNon Food Company is a food company whose mission is to make nutritious
foods that can fulfill people's sweet cravings. Krifol's food truck will be parked around Biñan
City, Laguna. The appealing presentation of Krifol will undoubtedly captivate customers. It is a
combination of ice cream on top of waffles or crepes that anyone can enjoy at a reasonable cost
with the assurance that it will still be delightful. One of the unique characteristics of Krifol is that
it has a filling that consumers will surely love at first bite. Bubble waffles made by Krifol can be
consumed at any time of the day. The Krifol waffle is packed with nutritious and fulfilling
ingredients that will satisfy your food cravings. It is not the same as the regular waffles you have
seen on the market. With this business, you can select your preferred waffle, crepe, and ice cream
flavors, as well as other toppings. Krifol are healthy waffles that are available to everybody,
particularly those who truly enjoy trying out new foods.
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Marketing Strategies
A marketing strategy refers to the overall game plan for an enterprise to attract
prospective buyers and turn them into customers of the products or services the company offers.
● Product / Service - Krifol is a delicious bubble waffle that comes with toppings, ice
cream, and fillings and is presented or served with an aesthetically pleasing or
instagrammable look. Future customers might choose from the given set but they can also
customize their waffle and choose from the variety of toppings and fillings based on their
likings and personal preferences.
● Place - The food truck will be located anywhere around Biñan City, Laguna but will
always be parked, particularly near Biñan Plaza, where it will be accessible to many
consumers.
● Price - The price will be set at a reasonable price. The price that provides the best total
value, including the service and quality of the product. Penetration pricing is a marketing
strategy that businesses use to attract customers to a new product or service by providing
a lower price during their initial offering.
● Promotion - Promotion as part of marketing implies the distribution of information about
a product, product line, brand, or business. The more you market your brand, the more
consumers will be aware of you and your business and the more they will be interested in
your products. It is important that businesses use the right media platform to reach
consumers.
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Market Segmentation
Segmentation is the process of dividing massive, heterogeneous markets into smaller
segments that may be served more efficiently with products or services tailored to their specific
needs. The proponents will use a combination of demographic and regional segmentation
characteristics to help price its products appropriately. They also want to know which places to
target for clients who are eager to obtain their daily delicious bubble waffle in a pleasant
environment, thus both geographic and demographic segmentation are key. The proponents'
segmentation was based on the demographic element and included the following:
1. Teenagers - Our primary target market consists of teenagers aged 13 to 19, who have
access to their daily allowance.
2. Adults - Our secondary target consumers are adults between the ages of 20 and 35, for
the reason that they have monthly salaries.
Loyalty status in which marketing envisions brand loyalty status wherein shifting loyalty
are customers who transfer loyalty from one brand to the other and by looking at customers who
are changing away from its brand, the company can learn about its marketing shortcomings and
strive to fix them. Geographic segmentation entails splitting the market into various geographical
units, such as barangays or even neighborhoods.
Markets can be classified into light, medium, and heavy service users in Behavioral
Segmentation. Heavy users are frequently a tiny percentage of the market yet use a large
proportion of the total. Because people differ in how frequently they eat in a mobile food court or
at home, proponents will frequently expend effort in attempting to persuade light users to utilize
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more of their service. The objective of segmentation in this study is to concentrate the market to
specific target consumers and to target potential consumers with the service and to acquire the
maximum rate of return on sale for a service.
Market Positioning
This product is a great way to enjoy sweets while also staying healthy. A sweet treat
made with a unique waffle iron that contains flour, milk, and sugar, which typically contains
more eggs, making them more soft and giving everyone a tad eggier taste. They are high in
protein, healthy fats, and vitamins A, D, E, choline, iron, and folate, among other nutrients. A
crepe is a French thin pancake that can be filled with a variety of sweet or savory fillings as an
alternative to a bubble waffle. SineQuaNon's Krifol is thought to be a healthy option for
consumers. Krifol is stuffed with fillings right inside the waffles which makes it more unique
than other bubble waffles. They have fewer calories, fats, carbohydrates, and proteins than other
foods. It also comes with scoops of ice cream that melts in your mouth, as well as various fruit
toppings and syrups of your choice.
In marketing, positioning is defined as “an organized system for finding a window in the
mind is based on the concept that communication can only take place at the right time and under
the right circumstances” (Jack Trout). It is a comparative competitive strategy to position the
product close to its competitors so consumers can make a direct comparison when they purchase
it.
Target Market
Target market is a group of people that the company chooses to serve with its products or
services. Choosing the appropriate and right target market will help the company and its brand to
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be more effective and successful. Effective targeting allows the business to focus on primary and
secondary segments that they can most effectively and profitably fulfill. Identifying the target
market will also benefit consumers because they will be consuming products that are tailored to
their preferences.
The proponents aim to do business with and will direct their marketing strategies to
residents of twenty-four (24) different barangays in Biñan City, Laguna with a total population of
407,437. Krifol will be a brand that will satisfy cravings and introduce new things to its future
customers. The target market for this business is mostly women. Any girls of their age, but
specifically teenagers and adults, are the target buyers as people of this age are usually the ones
that are more engaged online, which can help the business. Their age range is from 13 years old
to 35 years old. They also have a desire for something new, delicious, and food with a visually
appealing presentation, or in other words, "instagrammable."
Product Strategy
Proponents need to plan before offering the product to the market. One of the strategies
that must be implemented is to know the market area if there are numerous competitors in the
industry of the said business. They also need to know how to engage buyers by varying the size
of the goods and the pricing. Another product strategy is the waffle's originality, which refers to
the fact that it is nutritious while still tastes sweet. Product strategy also includes attaining the
business's aims, as well as developing a long-term strategy to ensure the company's success.
Pricing Strategy
It is the most crucial part because this is where the future gain or loss will be dependent.
The pricing strategy is based on labor costs, product packaging, advertising costs, as well as the
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diesel costs. Proponents require specific information on costs and expenses in figuring out how
much they need to raise in order to gain profit and to avoid future errors. The pricing strategies to
be used are Market Penetration Pricing, Cost-Plus Method, Market-Oriented Method and
Bonus-Pack Pricing in order to gain more customers and improve the company’s chances of
succeeding.
Table 16 Pricing Strategies
Stages Pricing Strategy Description
● Having a lower price can

attract the customer.
● Proponents will still have
Introductory Stage Market Penetration Pricing
the regular product size
while maintaining fair
pricing.
● To gain back the capital

and to avoid loss on the
Growth Stage Cost-Plus Method
certain phases of a
starting business.
● The owners will

determine if the product's
price will remain the
same, or if it will
increase or drop.
Maturity Stage Market-Oriented Method
● Including the demand of
the product. High
demand also high price
low demand also low
price.
● The owners will seek a

Decline Stage Bonus-Pack Pricing lower price in any bundle
that the company offers.
Table 16 shows the pricing strategy that Krifol will implement from the introductory
stage up to the decline stage. The proponents use market penetration to attract customers by
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offering a reduced price and while offering the same regular size of waffle. Since the firm is
rising, it is important for the business to maintain its capital. To do that, the proponents will be
utilizing the cost-plus method to get back all the expenses used to establish the business.
Market-oriented pricing is used to determine costs based on the demand of the product. Finally,
bonus-pack pricing is used to attract buyers' attention to the offered bundle at a cheaper price
than the enterprise offers.
Promotional Strategy
Promotion is an activity that allows businesses to become more well-known in the
community and to also increase the sales of their products or services. It is a great way to raise
brand awareness, to introduce the products or services that they will offer to the public.
To promote the business, the proponents will utilize several promotional strategies,
including free samples, which will be used to introduce the taste of the product. Flyers, tarpaulins
will be distributed in public places to introduce the brand to the general public. Different social
media platforms such as Facebook, Twitter, Instagram, as well as TikTok will also be utilized to
build brand awareness and to reach its target market.
Table 17 Promotional Strategies
Promotional
Stages Description Expenses
Strategies
To promote the product to the general public,

the consumer will be given a free sample to
Introduction Free Taste P3,500.00
expand their knowledge about the product
and to also test its taste.
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The business will use social media to interact

Social Media with its target market. It will also assist in
FREE
Advertisements reaching a larger number of potential
customers
Flyers will be distributed in public places to

Flyers
Growth inform target customers about the product's P 1,000.00
Advertisements
features, price, location, and branding.
The product description will be displayed on

tarpaulins or outdoor advertisements, which
Tarpaulin or Outdoor
will be utilized to communicate with active P 2,000.00
Advertisements
people or those who are always outside of
their homes.
Social media platforms will be used to build

Social Media
the brand to the public and to attract more FREE
Advertisements
customers.
There will be changes to the product to

Maturity Product Modification P 10,000.00
improve its features and taste.
Social media platforms will still be used to

Social Media
build the brand to the public and to attract FREE
Advertisements
more customers.
Decline Price Reduction This will be done to attract more customers.
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Social media platforms will be utilized to

Social Media
create brand awareness and to reach its larger FREE
Advertisements
market.
TOTAL P 16,500.00
Table 17 shows the different strategies the proponents will use in order to promote their
product, including the expected expenses they will spend in order to fulfill the said strategies.
The highest expense that will be incurred is from product modification costing at ₱10,000 and
the lowest expense will be at ₱1000.00 for flyers advertisements.
Advertising Strategy
An advertising strategy plays an important role in boosting the sales by persuading
customers to purchase a product. It includes precise strategies for meeting the goals and
objectives outlined during the advertising strategy integration phase. It should complement the
overall marketing strategy, which in turn should complement a company's overall business plan.
It was a service that had standard printed publicity at the start of the 17th century and consisted
of the merchants themselves. Individual advertisements for seekers and offers the acquisition and
sale of commercial products, adventures, and declarations of all kinds are published in La
Gazette, the principal French paper founded by Theophrastus Renaudot in 1631. Operators began
to develop and formulate promotions in the eighteenth century, and representations began to
appear in advertisements and Public relation.
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Competitive Advantage
Competitive advantages are factors that enable a company or country to provide goods
and services of comparable value at a cheaper cost or with higher margins than its market
competitors. Cost structure, branding, product quality, distribution network, intellectual property,
and consumer service are all factors to consider.
With business thriving in today’s market, it is significant that a business must have its
unique competitive advantage against its competitors. This will act as the main thing that the
business will be remembered for. Krifol, in general, is dedicated to creating a sweet and
nutritious yet affordable waffle. The business has the following competitive advantage:
● The business is relatively new.
● Ability to produce and offer products at a low price.
● Has an accessible and flexible location.
● More exposure to potential customers.
● Has greater benefits compared to substitute goods.
● The company has access to low-cost materials.
● Motivated and organized workforce.
Channel of Distribution
Figure 3. Channel of Distribution
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Figure 3 shows the channel of distribution of Krifol. Krifol will provide and sell the
products directly to the customers right after they order through a food truck that will be located
in Biñan City, Laguna.
Demand
The proponents conducted survey questionnaires to see whether their targeted market
would be interested and willing to purchase the product. The data gathered will be used to
enhance the quality of Krifol's waffle before it will be offered to the market.
Demand will show various quantities of goods that buyers are willing and able to
purchase at various prices. The proponents computed the projected demand by using the
potential market, average demand acquired weekly, and the numbers of weeks in a year.
Formula:
Projected Demand = (Number of respondents) x (% of willing to buy) x
(days per week) x (weeks per year)
Table 18 Projected Demand
YEAR DEMAND
2022 14,112
2023 15,523
2024 17,075
2025 18,783
2026 20,661
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Table 18 shows the projected demand of Krifol from the year 2022 to year 2026 with a
10% increase each year.
The amount of commodities that sellers are willing to buy at a given price is referred to
as supply. This can also be explained as the various quantities of goods or services that sellers are
willing to produce at a given time, place, and price. The proponents got the projected supply
through multiplying the quantity of supply that they can produce in a week by the number of
weeks in a year.
Formula:
Projected Supply = (Quantity Supply) x (number of weeks)
Table 19 Projected Supply
YEAR SUPPLY
2022 8,640
2023 9,504
2024 10,454
2025 11,499
2026 12,649
Table 19 shows the projected supply of Krifol from the year 2022 to year 2026 with a
10% increase each year.
Table 20 Supply and Demand Gap
YEAR DEMAND SUPPLY GAP
2022 14,112 8,640 5,472
2023 15,523 9,504 6,019
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2024 17,075 10,454 6,621
2025 18,783 11,499 7,284
2026 20,661 12,649 8,012
Table 20 illustrates the difference between the demand and supply. In business terms, the
GAP.
Demand and Supply Analysis
Based on the data presented, the proponents can conclude that SineQuaNon Food
Company and their first product, Krifol, has a strong probability of succeeding in the business
world. The demand and supply findings clearly demonstrate that Krifol has a high probability of
survival rate in the market and that it will surely gain a competitive advantage over its
competitors.
The proponents analyzed demand and supply using annual demand based on required
yearly production sales. The proponents then arrived at the conclusion that Krifol from Biñan
City, Laguna does indeed have the potential to thrive due to its exclusivity and the nutritional
benefits it provides to the customers.
Figure 4. Market Share
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The market share of SineQuaNon Food Company in the bubble waffle industry is
presented in this figure. SineQuaNon Food Company has a 7.2% market share, while the other
bubble waffle establishments have 92.8%. Regardless of the fact that the company's first product
is new to the market, there is a decent possibility that it will expand and increase in popularity as
time goes by.
SWOT Analysis
SWOT Analysis is a framework for identifying and analyzing the internal and external
factors that can have an impact on the viability of a project, product, place, or person. It is
defined as the most commonly used by business entities, but it is also used by nonprofit
organizations and, to a lesser degree, individuals for personal assessment. Additionally, it can be
used to assess initiatives, products or projects.
Strength
The Krifol waffle is unique, it is unlike any other waffle that everyone sells and eats. The
Krifol waffle has a beautiful and aesthetic look, even when accompanied by delicious and
healthy ingredients. There are numerous topping options, such as ice cream and various types of
fruit, that will entice buyers to try and purchase this product. It has greater benefits compared to
substitute goods. Also, it can be bought at an affordable price. Another strength of Krifol is that
it will be located in different locations that will give them more exposure opportunities. The
Krifol is also composed of a motivated and organized workforce.
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Weaknesses
Since the krifol waffle is a one-of-a-kind product that is not really well-known in the food
market, finding customers who will like and are willing to buy a product that is new to them
might be difficult.
Opportunities
The proponents will contribute to the promotion of healthy living, increased employment
rate, demand, and product innovation. It is also possible for the business to gain potential
customers if they're unsatisfied with other competitors' products that are similar to the business's
and would rather buy this one. The growing trend of trying unique and new products of the
general public will also be a great opportunity. In addition, collaboration with other food truck
businesses will be an opportunity to build brand awareness to other customers.
Threats
Competitors having almost similar products to the business and competitors offering a
lower price will be a threat to the business, another is the constant new tastes of customers and
the increasing price of ingredients and materials.
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CHAPTER 3
TECHNICAL ASPECT
The technical aspect is one of the most important aspects of this research. This aspect
establishes the various activities of the business. It includes crucial information on how to start a
business and how to systematize the components needed in every operation. It contains a list of
required equipment, materials, and supplies, as well as a structural plan for the proposed project.
In this study, the proponents also include the utilities, business floor plan layout, working
hours, and the location of the proposed business. This chapter will also show the processing,
storage, and transportation requirements, identification of the current practices of production,
study of physical infrastructure, and availability of the proposed study. The proponents will show
and demonstrate the whole procedure of making the Krifol waffle, and the products to be utilized
will also be put into detail. This will be beneficial for the business as it will be realized and
known in the market.
Direct Labor Requirements
The number of employees and the types of workers the business must have for it to be
able to operate effectively and efficiently and to also make sure that it will grow and be
successful in the coming years will be included in the direct labor requirements.
The business will consist of a limited number of employees in order to operate. The
proponents will make sure that they offer quality products and services, and to make that happen,
they will be hiring trustworthy and appropriate employees. The employees will follow the
standard number of working hours, which is eight hours a day. The workers will be working for
hours. Therefore, they must be physically healthy for them to be able to perform the assigned
task effectively. Employees are obligated to submit their requirements, such as clearance from
the agencies and local government, to the management. To have a peaceful working
environment, the employees must follow and obey all of the policies, rules, and regulations set
by the management.
Description of the Product
Krifol is a sweet treat made with a unique waffle iron that contains flour, milk, sugar, and
eggs, making them more soft and giving the consumers a slightly eggier taste. This product will
be a great way to enjoy sweets while also staying healthy. The Krifol waffle will be served with
different healthy flavors, which is why it is high in protein, and it also contains healthy fats as
well as various vitamins such as vitamins A, D, and E. SineQuaNon will also serve crepes as an
alternative to bubble waffles, and they are filled with a variety of sweet and savory fillings. The
brand will serve unique, high-quality bubble waffles at a very affordable price. The Krifol waffle
is packed with nutritious and fulfilling ingredients that the consumer will surely love at first bite.
It is not the same as the regular waffles you have seen on the market. With this business, you can
select your preferred waffle, crepe, and ice cream flavors, as well as other toppings.
Uses of the Product
The main use of this product is to provide snacks that are healthy. The bubble waffle
industry is unpopular in the market, and they were originally from Hong Kong. Hence, there are
only a few stores in the Philippines that offer bubble waffles. Nowadays, it is common
knowledge to stay healthy to avoid facing the challenges of the virus. As a result, SineQuaNon
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will take this chance to introduce a brand and a product called Krifol, which is loaded with
healthy and substantial ingredients. To attract the attention of consumers, the proponents will
take Krifol to the next level.
The Krifol waffle is something new, delicious, and food with a visually appealing
presentation, or in other words, "instagrammable". The proposed brand will provide food that
will give satisfaction, comfort, and convenience to all kinds of consumers, particularly those who
truly enjoy trying out new foods. SineQuaNon Food Company will give assurance that they will
serve unique, high-quality bubble waffles at a very budget-friendly price, as well as excellent
service that will satisfy the customers. Lastly, the company will also view this as an opportunity
to promote innovative products to Filipinos.
Product Process
The proposed product of the proponents is Krifol. To ensure that you are preparing
quality meals, here are the steps in making the Krifol waffle from preparation to the serving.
For the Bubble Waffle:
Step 1: Preparation for the Ingredients
Choose and prepare the fresh fruits and other ingredients. In a bowl, combine all the dry
ingredients such as flour, cornstarch, baking powder, salt; wish to combine. Grabe another bowl
and combine the egg, sugar, milk, water, melted butter, and vanilla. Add fruits depending on the
desired flavor of the consumer.
● 175ml self-rising flour
● 1 tsp baking powder
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● 1 tsp cornstarch
● 100g granulated sugar
● ⅛ tsp salt
● 1 large egg
● 1 tbsp vegetable oil
● 1 tsp vanilla extract
● 50ml evaporated milk
● 50 ml water
● 2 tbsp unsalted butter (melted)
● Fruits for flavoring (banana or strawberry)
Step 2: Mixing
Combine the dry and wet ingredients in a large bowl and mix it well until it smoothens.
Step 3: Preheat the bubble waffle pan
Put some oil on the pan. Preheat the bubble waffle pan on medium heat for 3 minutes.
Step 4: Pour the batter and filling into the pan
Pour a small amount of bubble waffle batter in the pan and put the preferred filling and add more
batter to cover the filling.
43
Step 5: Flip the bubble waffle pan
Close the lid of the pan and flip it side by side.
Step 6: Wait for it to be cooked
Cook for 1 to 2 minutes each side until golden brown.
Step 7: Remove it from the pan.
Use a palette knife to lift the bubble waffle from the pan and set aside.
Step 8: Serving
Prepare the bubble waffle into the paper cone and choose the preferred toppings, syrup and ice
cream flavor to your waffle.
For the Crepe:
Step 1: Prepare for the ingredients
Prepare all of the ingredients needed to prepare the crepe.
● 1 cup all-purpose flour
● 2 large eggs
● 1 tbsp. granulated sugar
● 1/4 tsp. salt
● 1/2 cup fresh milk
● ½ cup water
● 1 tbsp. butter (melted)
● Powdered sugar, for serving
44
Step 2: Mixing
Mix all the dry ingredients in a large bowl and add the eggs. Pour the milk gradually into the
bowl and continue whisking to combine after each addition until slightly bubbly on top.
Step 3: Preheat the pan
Turn on the crepe pan until medium heat.
Step 4: Pour the batter into the pan
Put some crepe batter into the pan, and swirl until the batter covers the pan and coat evenly.
Step 5: Wait for it to be cooked
Cook for 2 to 3 minutes, then flip and cook for more seconds until it is cooked.
Step 6: Set aside
Set aside and choose for the preferred healthy toppings.
For the Fillings:
Step 1: Prepare for the ingredients
Prepare for the Ingredients
● Peanut
● Fruits
● Oreo
● Corn Flake
● Chocolate chips
Step 2: Chop
Chop the fillings into small pieces.
45
Step 3: Set aside
Set aside the chopped fillings, and use it later when you are already cooking the bubble waffle on
the bubble waffle pan.
Schedule of working hours
● Employees are required to work eight (8) hours a day to six (6) days a week.
● Employees will be given an hour to have their time off for thirty (30) minutes as their
regular meal.
● Employees are entitled to have holidays.
● Employees must give valid reasons for their absences.
Work hours: 10:00 am - 7:00 pm
Projected Operational Days
Number of days in a year 365 days
Less: Holidays and Sundays 19+52
Total Number of Operating Days 294
Production Capacity
Table 21 Production Capacity
Year Daily Monthly Annually
2022 64 1,568 18,816
46
Table 22 Furniture and Fixture
Items Quantity Unit Cost Total Cost
Table 2 1,599.00 3,198.00
Chair 4 394.00 1,576.00
Hanging Cabinet 1 1,160.00 1,160.00
Ceiling fan 2 225.00 450.00
Drawer 1 1,899.00 1,899.00
Storage Rack 1 1,118.00 1,118.00
Ventilation Shaft 1 595.00 595.00
Total 9,996.00
Table 22 shows the furniture and fixtures that will be used in the business together with
the unit and total cost.
Table 23 Office Equipment
Laptop 1 16,200.00 16,200.00
Calculator 1 129.00 129.00
47
Printer 1 4,345.00 4,345.00
POS Receipt Printer

1 796.00 796.00
with Cash Drawer
Total 21,470.00
Table 23 shows the office equipment that will be utilized in the operation of the business
together with the unit and total cost.
Table 24 Office Supplies
Ball pen 2 5.75 11.50
Pencil 2 5.00 10.00
Scissors 1 29.00 29.00
Wall clock 1 125.00 125.00
Bond paper (Short) 1 ream 155.00 155.00
Bond Paper (Long) 1 ream 175.00 175.00
Folder (Short) 2 4.50 9.00
Folder (Long) 2 5.00 10.00
Stapler 1 119.00 119.00
Staple 1 box 44.00 44.00
Ink 1 275.00 275.00
48
Payroll Envelope 1 25.75 25.75
Record Book 1 64.00 64.00
Packaging 2,000 5.00 10,000.00
Total 11,052.25
Table 24 shows the office supplies that will be needed in the business together with the
unit and total cost.
Table 25 Raw Materials
Flour 70 kg 60.00 4,200.00
Baking Powder 2 kg 40.00 80.00
Cornstarch 5 kg 85.00 425.00
Granulated Sugar 20 kg 75.00 1,500.00
Salt 1 kg 32.00 32.00
Egg 20 trays 194.00 3,880.00
Vegetable Oil 5 liters 135.00 675.00
Vanilla Extract 2 liters 85.00 170.00
Evaporated Milk 20 cans 30.00 600.00
Fresh Milk 50 liters 89.00 4,450.00
Butter 10 Packs 70.00 700.00
Banana 20 kg 73.00 1,460.00
Strawberry 20 kg 285.00 5,700.00
49
Peanut 5 kg 160.00 800.00
Oreo cookies 10 box 100.00 1,000.00
Corn Flakes 10 box 182.00 1,820.00
Chocolate Chips 10 kg 300.00 3,000.00
Whipper Cream 10 liter 210.00 2,100.00
Sprinkles 10 kg 166.00 1,660.00
Chocolate Syrup 15 kg 190.00 2,850.00
Caramel Syrup 15 kg 210.00 3,150.00
Strawberry Syrup 15 kg 210.00 3,150.00
Ice Cream (Vanilla) 10 gallons 250.00 2,500.00
Total 45,902.00
Table 25 shows the raw material that will be utilized in the production of the Krifol
Table 26 Product Tools and Equipment
Egg Waffle Pan 1 718.00 718.00
Crepe Pan 1 360.00 360.00
Palette Knife 1 set 149.00 149.00
Mixing Bowl 2 125.00 250.00
Spatula 2 77.00 154.00
Oil Brush 2 7.00 14.00
Whisk 2 24.00 48.00
50
Kitchen Knife 1 set 120.00 120.00
Ice Cream Scoop 2 55.00 110.00
Ice Cream Tub 4 180.00 720.00
6 in 1 Toppings Tub 1 280.00 280.00
Syrup Container 4 31.00 124.00
Double Sink 1 1,299.00 2,290.00
DIshwasher Sterilizer 1 1,159.00 1,159.00
Big Freezer 1 14,850.00 14,850.00
4 Layers Storage
1 1,118.00 1,118.00
Rack
Generator 1 23,576.05 23,576.05
Water Tank (Clean

2 2,500.00 5,000.00
Water and Waste)
Total 51,040.05
Table 26 shows the tools and equipment to be used in the process making of the Krifol
Table 27 Maintenance Supplies
Fire Extinguisher 2 800.00 1,600.00
First Aid Kit 2 289.00 578.00
Floor Map 2 289.00 578.00
51
Tissue 10 100.00 1,000.00
Trash Can 2 95.00 190.00
Broom & Dust Pan 2 153.00 306.00
Rags 3 24.00 72.00
Dishwashing Liquid 2 125.00 250.00
Scotch Brite 2 25.00 50.00
Alcohol 2 229.00 458.00
Total 5,082.00
Table 27 shows the maintenance supplies that will be used in maintaining the
cleanliness, orderliness, and safety in the business together with the unit and total cost.
Utilities
The utilities in the company will be water, communication, diesel, diesel-powered portable
generators, food truck, and the truck maintenance. The use of these utilities will only be used in
production of products and in operating the business and it will never be used in personal needs.
● Water. It will be used in cleaning the materials used in the kitchen.
● Communication. The internet will be used to connect with customers and clients. It
provides powerful communication and marketing tools.
52
● Diesel. It will be used in portable generators for the appliances to work. It will also be
used for the food truck.
● Diesel-powered Portable Generators. It will be used to convert the fuel into electricity,
allowing the food truck's appliances to be used in the production of the goods.
● Food truck. It will be used to roam around the vicinity to be able to sell our goods.
● Truck Maintenance. It will be used as a preventive measure, to ensure the safety of the
employees and customers.
Table 28 Utilities and Expense
Monthly Annually
Water 500.00 6,000.00
Communication 700.00 8,400.00
Diesel 6,230.00 74,760.00
Diesel-powered Portable 8,630.25 103,563.05

Generators
Food truck 12,025.00 144,300.00
Truck Maintenance 2,000.00 24,000.00
Total 30,085.25 361,023.05
Table 28 shows the expenses for the water, communication, diesel, diesel-powered
portable generators, food truck, and the truck maintenance of the business determining its
monthly and annual cost.
Table 29 Rent Expense
Monthly Annually
Rent Expense 480.00 5,760.00
53
Auxiliary Expense 291.66 3,500.00
Total 771.66 9,260.00
Table 29 shows the rent expense and auxiliary expense of the business determining its
monthly and annual cost.
Waste Disposal
Daily waste from the business will consist of paper cup holders. The collection,
processing, recycling, or disposal of human society's waste materials is classified as either liquid
or solid in form depending on the source composition, and its constituents can be either risky or
beneficial in terms of their effects on health and the environment.
Floor Plan
Figure 5. Floor Plan Layout
54
Vicinity Map
Figure 6. Vicinity Map
55
CHAPTER 4
MANAGEMENT ASPECT
The management aspect’s focal point is all about business and is considered as a
significant aspect. This aspect also outlines the responsibilities that people or workers will fulfill
in order to meet the job description and standards. This chapter will expand on or explain the
article that demonstrates the value of being loyal to business partners. The technique for picking
manpower will also be included. In this chapter, the various roles of authority and personnel will
be discussed, as well as the compensation and benefits from the chosen folks.
The chapter contains the organization structure, which shows how human resources will
be organized and their functions in running the firm. The most foundational element in running a
business is to select suitable assets and manpower. Human resource allocation will also be
advantageous, allowing employees to focus more on their jobs and do everything they can with
their best efforts, knowing that their efforts would be incorporated in the division of labor.
Furthermore, personnel will be instructed so that they are able to fully comprehend the
company's policies, which will also assist newly hired employees in avoiding unfavorable
situations.
FORMS OF BUSINESS ORGANIZATION
The proponents decided to form SineQuaNon Food Company as a partnership. It will be
composed of two or more business partners who will share equal responsibilities and financial
commitments in order to keep the company running. The capital, labor, and equipment will also
be shared by all partners in the name of business.

The partnership’s purpose is to make a revenue, which will be divided equally among the
partners. Aside from the assets, liabilities are benefitted by all. This ensures that each member is
held to the same level of accountability, unless otherwise is indicated in the written argument.
As a part of a partnership, funds can be easily collected from more than one owner.
Furthermore, different ideas are welcome in creating a large "think tank" that has an intention for
the business to accomplish. The work is also distributed between partners, making it easier to
complete with more than one person.
Potential partners are also welcome to become part of the ownership group in the said
venture. They will be encouraged to invest in the venture since it is simple to manage and
guarantees a high return on investment.
Each partner has a distinctive set of skills, education, expertise, connections, and
financial capabilities. Therefore, the partnership can access a variety of benefits. The business
could definitely yield positive results with the advantage of all partners' collaborative efforts.
ARTICLES OF CO-PARTNERSHIP
SINEQUANON FOOD COMPANY
KNOW ALL MEN THESE PRESENTS:
That we, the undersigned, as legal residents and citizens of the Philippines, knowingly
come together this day to form a partnership that will be compelled as of this date, under the
terms and conditions that will be presented, and will rely on the requirements of the Republic of
the Philippines' existing laws.
57
AND WE HEREBY CERTIFY:
That the enterprise name shall be SineQuaNon Food Company and shall conduct business
under the said firm name.
II
That the principal office of this enterprise will be located in St. Francis 12, San Antonio,
Biñan Laguna, Philippines, which may change from time to time based on the partners'
agreement.
That the name, surname and postal addresses of the partners these partnerships are as follows:
NAMES ADDRESS
JHESSICA B. ARANETA Blk 7 Lot 28 Adelina 3, Sto. Tomas, City of
Biñan, Laguna
ANTONETTE FAE R. BRUSAS Blk 3 Lot 7 Saint Francis 12, San Antonio, City
of Biñan, Laguna
MARIELLA C. BUITIZON Blk 14 Lot 31 Noel Homes Nissan Drive Street,
San Francisco, City of Biñan, Laguna
JOBELLE GRACE E. ESTIOCA Blk 10 L17 Lilac Street, Grand Chestnut Grove,
Brgy. Pulong Sta. Cruz, City of Santa Rosa,
Laguna
ASHLEY JUDD C. RASALAN Blk 24 Lot 1 Ph3 Golden City, Brgy Dila, City
58
of Santa Rosa, Laguna
ROSEVIEN SANCHEZ SITIO STI, Mercado Village, Brgy. Pulong Sta
Cruz, City of Sta. Rosa, Laguna
MERCHIE LOVE S. TAYONG Blk13 Lot16 Pleasant Ville Relocation 5, Pulong
Santa Cruz, City of Santa Rosa, Laguna
REESE CARMELLA S. VALDEZ Blk 3 Lot 4&5 Elnor Homes San Antonio, San
Pedro, Laguna
IV
That the capital of this partnership is Seven Hundred Fifty-Five Thousand (Php
755,000.00), contributed as follows: in the amount of Ninety-Four Thousand, Three Hundred
Seventy-Five (Php 94,375.00) Philippine Currency for each shareholder - Antonette Fae R.
Brusas, Jhessica B. Araneta, Mariella C. Buitizon, Jobelle Grace E. Estioca, Ashley Judd C.
Rasalan, Rosevien Sanchez, Merchie Love S. Tayong, Reese Carmella S. Valdez respectively in
the form of cash.
That the purpose or purposes of the business will precede the commitment of the business
in providing unique, delicious, and healthy waffles and excellent service to their customers
within the city of Biñan Laguna. To produce a high quality of products, to satisfy the consumers,
and to also build a good customer relationship.
59
VI
That Antonette Fae R. Brusas will serve as the General Manager of the company, with
responsibility for overall supervision, contract and agreement preparation, and signing. She shall
have the authority to use the firm's name and to bind the company in making contracts that
require the approval of at least half of the shareholders, as well as to execute other tasks related
to the firm's management.
VII
That the profit and losses shall be distributed evenly among the partners. Antonette Fae
R. Brusas, as General Manager, shall receive in addition to their shares in the profit, a monthly
salary of Nineteen Thousand Two Hundred (Php 19,200.00)
IN WITNESS WHEREOF, we have here unto set our hands, this day of ______________, at the
City of Binan, Laguna, Philippines.
______________________ ________________________ _________________________
ANTONETTE FAE R. BRUSAS JHESSICA B. ARANETA MARIELLA C. BUITIZON
__________________________ ________________________ _________________________
JOBELLE GRACE E. ASHLEY JUDD C. ROSEVIEN SANCHEZ

ESTIOCA RASALAN
60
__________________________ ________________________
MERCHIE LOVE S. TAYONG REESE CARMELLA S.

VALDEZ
Signed in the presence of:
________________________ ________________________
Witness Witness
ORGANIZATIONAL CHART
An organizational chart is a diagram that displays a reporting and relationship hierarchy.
It outlines the roles, responsibilities, and relationships between individuals within an
organization. The most frequent application of an organization chart is to show the structure of a
business, government, or other organization.
61
Figure 7. Organizational Chart
PERSONNEL REQUIREMENT
A personnel requirement is the number of people you will employ and the timing of their
employment. The company must determine how many employees the business needs and when
they will be needed.
Table 30
Personnel Requirement
Position Number of Personnel
Manager 1
Assistant Manager 1
Accountant 1
Cashier 1
62
Cook 2
Driver 1
TOTAL 7
Table 30 shows the list of personnel required in the business, their positions, and the total
number of personnel needed for the position.
Table 31
Job Description and Requirements
Position Job Description Job Requirements
Manager Manages the daily operations of the Male/Female

store. Must hold a Bachelor’s Degree in any
business-related course.
Have good management skills.
At least 2 year(s) of working
Leads store in achieving performance experience in the related field is
targets. required for this position.
Implements programs to improve Must have a highly energetic,

overall efficiency of store operations. enthusiastic and vibrant personality.
With exceptional customer service,
Can manage people and serves the leadership and communication skills.
training & coaching needs of With the ability to work in a
subordinates fast-paced environment
Highly organized.
Forecasting needs for stocks inventory, Strong work ethic.
controlling operational costs and Meticulous attention to detail.
identifying measures to cut waste,
inventory management. Full-Time position
Assistant Manager Coordinate daily restaurant operations Male/ Female
Create detailed reports on weekly, At least 1 year proven work
63
monthly and annual revenues and experience as a Restaurant Manager,

expenses Hospitality Manager or similar role
Implement policies and protocols that Proven customer service experience as

will maintain stores operations a manager
Appraise staff performance and People management capability in

provide feedback to improve coaching, developing and supervising
productivity a team.
Full-Time position
Accountant Administer accounts receivable and Male/Female

accounts payable. Candidates must possess at least a
Professional License (Passed
Prepare analysis of accounts as Board/Bar/Professional License
requested Exam), Finance/
Accountancy/Banking or equivalent.
Substantiate financial transactions by
auditing documents. Must be a Certified Public
Accountant.
Responsible for the Timely accounting.
Recording of all financial related At least 2-3 year(s) of working
transactions. experience in the related field is
required for this position
Maintenance of Operational controls.
Preparation of Financial statements in Full-Time position
accordance with generally accepted
accounting Principles, Budgets, and
Tax Return.
Seller / Cashier Perform basic math functions to collect Male/Female

payments and make change. Must possess at least High School
Diploma/ Vocational Diploma/ Short
Managing transactions with customers Course Certificate, College Diploma
using cash registers
Experienced in Cashiering is a plus;
Scanning goods and ensuring pricing is must be willing to learn and be
accurate trained.
64
Collecting payments whether in cash Must be computer literate, POS

or credit and Issue receipts. experienced is preferred
Maintain an accurate cash drawer. Ability to handle transactions

accurately and responsibly.
Keep the checkout area clean and
orderly. Knowledgeable in MS Word,
PowerPoint and Excel.
Will help the cook/production staff if
there is a huge number of customers. Full-Time position
Production/Cook Re-meal preparation Male/Female

CMust possess at least a Vocational
Cooks/prepares food according to Diploma / Short Course Certificate,
standard recipes and guidelines. Hospitality/Tourism/Hotel
Management or equivalent.
Setting up and stocking stations with
all necessary supplies At least 1-2 year(s) of working
experience in the related field is
Follows standards of kitchen systems required for this position.
and processes (e.g. shelf life, dating,
temp checks, and stock rotation) Thorough knowledge of food safety
procedures.
Conducts daily inventory accurately Excellent organizational, time
and prepares orders for needed items. management, and multitasking
abilities
Follows the cleaning procedures and
schedules Outstanding interpersonal skills.
Ensures personal hygiene, and follows Full-Time position(s) available.

sanitation and cleanliness standards.
Driver Ensure that the vehicle is always Male

fueled and ready to use. NBI Clearance
Professional Driver’s License
Willingness to adhere to assigned Can drive Automatic and Manual
routes, schedules, safety procedures, Vehicles
and transportation laws. Clean driver’s record
65
Ability to walk, drive, and lift and Valet parking

carry heavy items for extended Familiar in north and south routes
periods.
Excellent communication and
Diligent in maintaining the cleanliness collaboration skills
of the vehicles
Full-Time position available.
Keep mileage records and records
up-to-date.
Will help the cook/production staff if

there is a huge number of customers.
This table shows the job descriptions and requirements of personnel needed in the
business.
STEPS IN HIRING
The following process shall serve as the basis for the organization's recruitment process.
Application
The application allows the company to ask a series of customized questions to each
candidate. It also includes the requirements for applying to the company.
Preliminary Interview
The preliminary interview is the most basic level that an applicant must pass in order to
be hired to work for the organization. Typically, such interviews evaluate the very fundamentals
of the issue at hand. on the other hand, are very carefully scoped and timed. The interview
subject is quite specific, almost like an objective exam, and candidates who are hired frequently
pass these interviews with high marks.
Final Interview
The partners will determine who they will recruit after the final interview.
66
Medical and Physical Examination
Applicants must undergo a medical and physical examination to determine whether or not
the applicant has a health issue that may impair his or her performance at work and whether or
not the applicant is physically and mentally ready for the job.
Submission of Documents
Applicants must submit the necessary requirements for legal purposes.
Company Compensation and Benefits
A. Salaries and Wages
An employee's salary must be paid for all hours worked. A typical day consists of eight
(8) hours. The following factors are used to calculate an employee's yearly daily and hourly
rates.
Formula:
Annual Salary = Monthly rate × 12 months
Daily rate = Annual salary/294 Days
Hourly rate = Daily rate/Paid hours
Employees may be obliged to perform some of their work duties during their shift or
even on their rest day. Every work and effort should be made to avoid needless overtime work in
order to keep work within realistic boundaries. All overtime labor should be pre-approved by the
manager.
B. Cancelled Bay-off/Holiday Pay
After every six (6) consecutive normal working days, each employee is entitled to a
twenty-four (24) hour rest period. Work performed on normal holidays will be compensated with
an additional compensation equal to 100% of his regular income. Work performed on an
67
employee's rest days or on a special holiday will be awarded with an additional compensation of
30% of his regular salary.
The following shall be considered regular holidays:
Regular Holidays
New Year’s Day - January 01
Araw ng Kagitingan - April 09
Maundy Thursday - April 14
Good Friday - April 15
Labor Day - May 01
Independence Day - June 12
National Heroes Day - August 29
Bonifacio Day - November 30
Christmas Day - December 25
Rizal Day - December 30
The following shall be considered as special holidays:
Special Working Holidays
All Souls’ Day - November 2
Christmas Eve - December 24
Last day of the year - December 31
Special Non-Working Holidays
Chinese New Year - February 1
EDSA People Power Revolution anniversary - February 25
Black Saturday - April 16
68
Ninoy Aquino Day - August 21
All Saints’ Day - November 1
Feast of the Immaculate Conception of Mary - December 8
C. 13 th month pay
According to Presidential Decree No. 851, private-sector companies in the Philippines
are mandated to pay their rank-and-file employees a Thirteenth 13th Month Pay no later than
December 24 each year. The 13th month compensation is one-twelfth (1/12) of an employee's
basic annual income.
D. Paternity and Maternity Leave
Maternity Leave
According to the law, the employee must provide written notification of their pregnancy
and designate when they want their leave to begin. In some cases, maternity leave might begin
immediately to prepare for labor and to rest/recover after childbirth earlier than expected (in
some cases when the employee is sick due to a pregnancy-related reason or if they give birth
prematurely).
Maternity leave benefit:
● 60 calendar days for normal delivery
● 78 calendar days for cesarean delivery
Paternity leave
In compliance with the legislation, the company permits male married employees to take
a paternity leave of absence to assist his wife in delivering a child or recovering from an
abortion/miscarriage and/or breastfeeding a newborn. Paternity leave will be granted to male
married employees.
69
PAG-IBIG FUND
It is in charge of administering the national savings program budget asylum finance for
Filipinos, which is used by local outside-based managers as well as self-employed persons. It
provides transitory credits and access to lodging programs to its members.
SSS / SOCIAL SECURiTY SYSTEM
In the Philippines, there is a social insurance program for employees. The SSS is a
government agency that provides retirement and health benefits to all salaried employees in the
Philippines. It was established in 1957. SSS members can also take out "salary" "calamity" loans.
Wage loans are based on the employee's monthly salary. Calamity loans are for periods when the
government has declared a calamity in the area where the SSS member lives, such as flooding,
earthquakes, or natural calamities.
PHILHEALTH PROGRAM
The National Health Insurance Program was formed to provide health insurance coverage
and to ensure that all people of the Philippines have access to inexpensive, acceptable, available,
and accessible health care services. It will allow the healthy to contribute to the care of the sick,
as well as those who can afford medical care to support those who can't.
THIRTEENTH MONTH PAY
It's a legally mandated benefit designed to provide employees with additional income
throughout the holiday season. All employees who have completed one year of continuous
service will continue to receive a bonus equal to one month's salary from the company.
70
COMPANY POLICIES
1. Employees must be presentable all the time.
2. All employees must wear their uniform all the time.
3. Employees must wash their hands and wear hair nets to preserve the cleanliness of the
store.
4. Food Safety Policies and Procedures must not be violated.
5. No gadgets during work hours.
6. Be punctual.
7. Absent without leave is prohibited. He should inform his supervisor a day before his
work starts. If the supervisor did not receive any notification, the recent absenteeism of
the employee will be not excused and will not be considered as absence with leave.
8. No discrimination to coworkers and customers.
9. Anti-harassment Policy.
10. Employees under the influence of alcohol and drugs during work hours will be given
disciplinary action.
11. The following is a list of various disciplinary actions that an employee may face if they
do not follow company policies mention above:
a.) 1st offense verbal warning
b.) 2nd offense written warning
c.) 3rd offense suspension for 15 working days
d.) 4th offense 15 - 30 days suspension from work or termination.
71
Disciplinary Action and Penalties Progressive Corrective Action
The purpose of disciplinary actions and penalties progressive corrective action mainly is
to correct the behavior of the employees, not to punish them. The proponent is all set to positive
changes in behavior, service and/or performance. This guarantee that the actions taken are being
applied to the individual and seriousness of the offense steps taken may consist of first warning,
second warning, counseling, suspension from work and termination of employment.
GANTT CHART
ACTIVITIES NOVEMBE DECEMBER JANUARY FEBRUARY MARCH APRIL MAY

R
1. Preparation of
Business plan
2. Preparation of
permits and
legal
requirements
3. Acquisition of
tools and
equipment
4. Training and
hiring of
personnel
5. Start of
normal
operation
The table shows a timetable for the following activities. The first month indicated in the
chart, which is from November to December, would be allocated for the preparation of the
business plan. Within the months of January to February, there comes the preparation of permits
and legal requirements as well as setting up of food truck. When the food truck is all set up,
72
acquisition of tools and equipment comes next, which will be in the month of February to March.
The training and hiring of personnel would also last for two months which is March and April.
When all those activities are already accomplished, the business could start its normal operation
by May of the following year.
73
CHAPTER 5
FINANCIAL ASPECT
The main purpose of the financial chapter is to analyze the financial viability of the
product. All products are considered viable only when they are expected to be profitable and will
be able to meet their short-term obligations, remain fluent during advertising, and finance their
operational expansion primarily from their earnings capacity. Finance assists management in
gaining a thorough understanding of the company's present financial position, particularly
whether the business is profitable or not.
Financial planning will provide benefits to all companies. The financial planning will
guide the business steadily down the path to future growth.
Financial Assumption
1. Net income must be distributed equally among all partners.
2. Sales are increasing by 10% per year.
3. All purchases are paid in cash.
4. Due to inflation, the cost of service supplied acquisition will increase by 10% annually.
5. Straight line method will be used in depreciation of the furniture and equipment. Salvage
volume for equipment and furniture and fixtures are 10% and 9% respectively.
6. Every year, the maintenance fund must be increased by 2%.
7. The installment for the food truck will be paid until the food truck is legally owned. The
monthly payment as per contract with Isuzu Philippines will be 12,025.00 pesos with
25% down payment.

8. Salary and benefit increases are dependent on the employee's performance.
9. SSS, PHIC, and HDMF contributions are based on the brackets given by the SSS, PHIC,
and HDMF authorities, assuming no changes in the brackets will be made for 5 years.
Project Cost
Fixed Assets
Particulars Amount
Production Tools and Equipments Note 1 51,040.05
Office Equipment Note 2 21,470.00
Furniture and Fixtures Note 3 9,996.00
Food Truck Improvements 100,000.00 182,506.05
Pre-Operating
Registration and Licensing Note 4 8,495.00
Advertising and Promotion Note 5 16,500.00
Truck Down Payment 240,500.00 265,495.00
Working Capital
(30 Days)
Rental and Utilities 30,856.91
Office Supplies Note 6 11,052.25
75
Repair and Maintenance Assumption - 10,082.00

can be change
Inventories
Raw Materials Note 7 45,902.00
Factory Overhead
Indirect Labor Note 8 69,600.00
Direct Labor Note 9 21,600.00
Indirect Materials 2,000.00 191,093.16
Cash (10% Minimum 10,000.00

Balance)
Contingency Fund 100,000.00
Total Project Cost 749,094.21
Capital Contribution
Source of Financing
Jhessica B. Araneta 94,375.00
Antonette Fae R. Brusas 94,375.00
Mariella C. Buitizon 94,375.00
Jobelle Grace E. Estioca 94,375.00
Ashley Judd C. Rasalan 94,375.00
76
Rosevien Sanchez 94,375.00
Merchie Love S. Tayong 94,375.00
Reese Carmella S. Valdez 94,375.00
Total Initial Investment 755,000.00
The capital of this partnership is Seven Hundred Fifty-Five Thousand (Php 755,000.00),
contributed as follows: in the amount of Ninety-Four Thousand, Three Hundred Seventy-Five
(Php 94,375.00) Philippine Currency for each shareholder - Antonette Fae R. Brusas, Jhessica B.
Araneta, Mariella C. Buitizon, Jobelle Grace E. Estioca, Ashley Judd C. Rasalan, Rosevien
Sanchez, Merchie Love S. Tayong, Reese Carmella S. Valdez respectively in the form of cash.
Krifol
Projected Statement of Comprehensive Income
For the Years Ended December 31
Note 2022 2023 2024 2025 2026
Gross Sales 10 2,538,000.00 2,791,800.00 3,070,980.00 3,378,078.00 3,715,885.80
Less: Cost of
11 527,873.00 580,660.30 638,726.33 702,598.96 772,858.86
Goods Sold
Gross Income 2,010,127.00 2,211,139.70 2,432,253.67 2,675,479.04 2,943,026.94
Less: Selling &

Administrative 12 1,619,439.91 1,781,383.90 1,959,522.29 2,155,474.52 2,371,021.97
Expense
Net Income
390,687.09 429,755.80 472,731.38 520,004.52 572,004.97
Before Tax
Less: Tax
46,882.45 51,570.70 56,727.77 62,400.54 68,640.60
Provisions
Net Income
343,804.64 378,185.11 416,003.62 457,603.98 503,364.37
After Tax
77
CURRICULUM VITAE
Name : Jhessica B. Araneta

Address : Blk7 Lot28 Adelina 3 Sto. Tomas,
City of Biñan, Laguna
Contact Number : 09056291525
E-mail Address : c16-3310-375@uphsl.edu.ph
Educational Attainment:
Grade School:
● San Vicente Elementary School 2009-2016
Junior High School:
● University of Perpetual Help System Laguna 2016-2019
Senior High School:`
● University of Perpetual Help System Laguna 2019-Present
(Accountancy, Business and Management)
Awards and Achievements:

● With Honors 2009-2016
Personal Data:
Height : 5’2
Weight : 44kg
Birthdate : April 24, 2003
Age : 18
Birthplace : Calamba, City/ Laguna
Citizenship : Filipino
Religion : Born Again
Father’s Name : Jerry M. Araneta
Mother’s Name : Carmelita C. Brosas
78
CURRICULUM VITAE
Name : Antonette Fae R. Brusas

Address : Blk 3 Lot 7 St. Francis 12, San Antonio,
City of Biñan, Laguna
Grade School:
● Pagkakaisa Elementary School 2010 - 2016
Junior High School:
● Holy Infant Jesus of Prague Catholic School 2016 - 2020
Senior High School:
● University of Perpetual Help System Laguna 2020 - Present

● Leadership Awardee 2019 - 2020
● Outstanding in Mathematics 2019 - 2020
● 1st Honorable Mention 2019 - 2020
● With High Honors 2020 - 2021
Personal Data:
Height : 5’1
Weight : 60 kg
Birthdate : October 9, 2003
Age : 18
Birthplace : Calamba City, Laguna
Religion : Roman Catholic
Father’s Name : Antonio P. Brusas
Mother’s Name : Device R. Brusas
79
CURRICULUM VITAE
Name : Mariella C. Buitizon

Address : Blk 14 Lot 31 Noel Homes Nissan Drive Street,
Brgy. San Francisco, Biñan, Laguna
Grade School:
● Pacita Complex 1 Elementary School 2010-2016
Junior High School:
● Pacita Complex National Highschool 2016-2020

Personal Data:
Height : 5’1”
Weight : 42 kg
Birthdate : December 12, 2003
Age : 18
Birthplace : San Pedro, Laguna
Father’s Name : Jerry D. Buitizon
Mother’s Name : Jane P. Castillanes
80
CURRICULUM VITAE
Name : Jobelle Grace E. Estioca

Address : B10 L17 Lilac St. Grand Chestnut Grove,
Pulong Sta. Cruz, City of Santa Rosa, Laguna
E-mail Address : c20-0054-909@uphsl.edu.ph.
Grade School:
● Sta. Quiteria Elementary School 2010-2016
Junior High School:
● Pulong Sta. Cruz National High School 2016-2020

Personal Data:
Height : 4’11”
Weight : 40kg
Birthdate : October 23, 2003
Age : 18
Birthplace : Manila, Caloocan City
Father’s Name : Joel P. Estioca
Mother’s Name : Blesilda F. Enriquez
81
CURRICULUM VITAE
Name : Ashley Judd C. Rasalan

Address : Golden City, Santa Rosa Laguna
E-mail Address : c20-0872-898uphsl.edu.ph
Grade School:
● Dila Elementary School 2009-2016
Junior High School
● Meridian Educational Institution 2016-2019

● Athletic Award 2018 - 2020
Personal Data:
Height : 5’3
Weight : 44kg
Birthdate : July 09, 2004
Age : 17
Birthplace : Binan Laguna
Religion : Catholic
Father’s Name : Raffy Indic Rasalan
Mother’s Name : Rachel Rebueno Cava
82
CURRICULUM VITAE
Name : Rose Vien Sanchez

Address : STI, Mercado Village, Brgy. Pulong Sta.
Cruz, City of Sta. Rosa Laguna

Grade School:
● Pulong Sta. Cruz Elementary School 2010-2016
Junior High School:
● Pulong Sta. Cruz National Highschool 2016-2020

● Best In CCS (Call Center Services) 2018-2020
● Girl Scout Senior Planning Board Secretary 2019-2020
● Girl Scout Awardee 2019-2020
● Senior Girl Scout Immersion Delegates 2019-2020
● WAGGGS World Centers Online Campfire Participant 2019-2020
● With High Honors 2020-2021
● Class President 2020-2022
Personal Data:
Height : 5’3”
Weight : 43kg
Age : 18
Birthplace : Kalibo, Aklan
Father’s Name : Benjamin M. Juralbar
Mother’s Name : Rosalinda S. Sanchez
83
CURRICULUM VITAE
Name : Merchie Love S. Tayong

Address : Blk13 Lot16 Pleasant Ville Relocation 5 Pulong
Santa Cruz, City of Santa Rosa Laguna
Grade School:
● Muntinlupa Elementary School 2009-2016
Junior High School:
● Muntinlupa National High School 2016-2018
● Pulong Santa Cruz National High School 2018-2020
● University of Perpetual Help System Laguna 2020-Present (Accountancy,
Business and Management)

● With Honors 2010 - 2014
Personal Data:
Height : 5’4”
Weight : 46 kg
Birthdate : March 30, 2004
Age : 18
Birthplace : Muntinlupa City
Father’s Name : Archie D. Tayong
Mother’s Name : Mercy Lyn S. Tayong
84
CURRICULUM VITAE
Name : Reese Carmella S. Valdez

Address : B3 L4&5 Elnor Homes
San Antonio, San Pedro, Laguna
Grade School:
● Adelina I Complex Elementary School 2009 - 2016
Junior High School:
● Tiwalan Christian Academy 2016 - 2020
● University of Perpetual Help System Laguna 2020 - Present

Personal Data:
Height : 5’4
Weight : 50 kg
Age : 17
Birthplace : San Pedro, Laguna
Religion : Born Again Christian
Father’s Name : Rolando O. Valdez
Mother’s Name : Victoria S. Valdez
85

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University of Perpetual Help System Laguna – JONELTA

Basic Education Department - Senior High School

HAVEN ON WHEELS: A FEASIBILITY STUDY AND MARKET ACCEPTABILITY

An Entrepreneurial Research Project Submitted

In Partial Fulfillment of the Requirements

persons who helped us made it through:

patience, motivations and continuous guidance all throughout the study.

assistance, valuable recommendations and scholarly insights;

because of them who raised us and helped us grow and;

fountain of knowledge and wisdom.

moral, spiritual, emotional, and financial support.

imprinted in every page of this manuscript.

supported us, and helped us in making this study.

love. We thank You.

1 Sample Size municipality of Biñan City, Laguna 12

1 Frequency and Distribution of those who 17

2 Percentage distribution of the respondents 18

3 Percentage Distribution of the consumer’s 18

4 Percentage distribution of the people 19

5 Percentage distribution of how much customers 19

6 Percentage distribution of the respondents who like 20

7 Percentage distribution of those who like ice cream 20

8 Percentage distribution of those who like bubble 20

9 Percentage distribution of those who like fruits on top 21

10 Percentage distribution of those who like foods with 21

11 Percentage distribution of those who are looking 21

12 Frequency and Percentage distribution of the respondents 22

13 Frequency and Distribution of times the consumers 22

14 Frequency and percentage distribution of the respondents 23

15 Frequency and percentage distribution of the respondents 23

20 Supply and Demand Gap 36

22 Furniture and Fixture 47

26 Product Tools and Equipment 50

28 Utilities and Expense 53

31 Job Description and Requirement 63

healthy ingredients like fruits.

Statement of the Problem

establishing Krifol in Biñan City, Laguna.

Specifically, this feasibility study sought to answer the following questions:

2. Will the proposed product be accepted in the market?

Objective of the Study

customers' sweet cravings.

Review of Related Literature

Review of Related Literature is the process of gathering, reading, and compiling

areas in the research

The Feasibility Study of Introducing Bubble Waffle in the Philippines

world's Chinatowns. (Hui, 2017).

The Benefits of Nutritious Waffles and Crepes

healthy diet (Crepe Delicious, 2018).

calcium, zinc, iron, phosphorus, selenium, and copper (Basu, 2020).

mg of cholesterol, which is around 13% of the daily cholesterol consumption recommended

(Crepe Delicious, 2018).

The Health Benefits of Fruit Fillings and Ice Cream on a Waffle

in preventing disease (Sissons, 2019).

in relaxing the nervous system.

cream adds up nutritions that the waffle does not have.

Significance of the Study