TABLE OF CONTENTS

EXECUTIVE SUMMARY
i
1. Chapter I. INDUSTRY ANALYSIS
1
1.1 Introduction
1
1.1.1 The Design
1
1.1.2 The Menu
1
1.1.3 The Management
2
1.1.4 Business Ownership
2
1.2 Mission and Vision Statements
2

2. Chapter II. MARKETING PLAN

3
2.1 Supply Analysis
3
2.2 Demand Analysis
4
2.3 Marketing Mix
5
2.3.1 Product
5
2.3.2 Price
5
2.3.3 Promotion
6

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 2.3.4 Place
6
2.4 Target Market
6

3. Chapter III. OPERATION PLAN

8
3.1 Physical Infrastructure
8
3.1.1 Office Layout
8
3.1.2 Renovation
8
3.1.3 Kitchen Equipment and Kitchenware
8
3.2 Capital Expenditure
8
3.3 Capital Sourcing
9
3.4 Manpower compliment
9
3.4.1 Compensation
10
3.5 Organizational chart
11
3.6 Flow Chart of Operation
12
3.7 Menu
12

4. Chapter IV. FINANCIAL PLAN

14
4.1 Sales and Cost variance
 4.2 Financial Statements

4.2.1 Income Statement

4.2.2 Balance Sheet

4.2.3 Statement of Cash Flow

4.3 Net Present Value

4.4 Payback Period

5. Chapter V. CONCLUSION -------

EXECUTIVE SUMMARY
Sweet potato, locally known as “camote” and Eggplant are among the country’s
top vegetable crops. Philippines is also known for producing Bananas and several
vegetables such as Sweet Potato on which these crops had wide ecological adaptability
and low input requirements. These plants are planted mostly on marginal areas. The
April to June 2023 banana production was estimated at 2.269 million metric tons. Davao
Region was the top banana producer with 868.19 thousand metric tons output or 38.3
percent share to the total production in this quarter. This was followed by Northern
Mindanao with 431.86 thousand metric tons (19.0%) and SOCCSKSARGEN with
279.20 thousand metric tons (12.3%).
Bicol Region was the highest producer of sweet potato for this quarter with 43.87
thousand metric tons or 28.9 percent share to the total production. The other top
producing regions were Central Luzon with 24.94 thousand metric tons and Eastern
Visayas with 24.64 thousand metric tons. The combined production of these regions
shared 61.6 percent to the country’s total sweet potato production during the quarter
according to the Philippine Statistics Authority.

Ilocos Region had the largest eggplant production with 60.46 thousand metric
tons or 58.7 percent share to the total production during the quarter. This was followed
by Cagayan Valley with 7.91 thousand metric tons and Central Luzon with 7.06
thousand metric tons. These regions accounted for 73.3 percent share to the country’s
total eggplant production.

These data mirrors the abundance of the major crops in the Philippines creating
an industry for vegetable crops snacks which paves way for the invention of vegetable
snacks that are being sold to the local market such as Banana Cue, Camote Cue, and
other chips and juices. These vegetable snacks are being patronize by a large Filipino
market which is being sold by large corporations and even small-scale entrepreneurs.

The researchers decided to take advantage the availability of vegetable crops in

the local market by innovating the traditional French Fries that is being sold to the
market. Fries Fiesta is the name of the business, this name came from the idea that
there will be a Fiesta or feast of vegetable fries at our store on which our customers will
have many choices. This concept of inclusivity and innovation will be showcased
throughout the interior and exterior design of our business from the color palette to the
establishment design.

The business will start as a partnership style and will be owned by Barbie
Teorema, Krypton Bautista, Jeanne Zaira Dandan, Jhesson Bayona, Christian Duran

i
and our other group mates. Barbie Teorema and Jeanne Zaira Dandan will be the store
manager which will directly supervise the entire operation of the business.

The researchers conducted a survey and research to identify and understand the
market behavior and create a concept around our target market. Our market analysis
identified the following key drivers as areas of opportunity to provide service to our
customers: Multiple Menu Options, Place, Reasonable Price, Customer Service, Add-
ons and other Amenities.

Our marketing plan focuses on the key drivers mentioned above to invite
customers, give them more than what they expect, give them satisfaction and become
our loyal customers. With this, they will become our partners in marketing Fries Fiesta

ii
CHAPTER I. INDUSTRY ANALYSIS

INTRODUCTION
The business will be named, Fries Fiesta. It will sell various innovative fries that
will be vegetable based respectively. The researchers came up with the concept to
create an alternative to a famous snack, French Fries. Alternative on which several
vegetables can be used as products, over which the main asset of the product will be
the healthier snacks for the target customers to have various choices. Fries Fiesta will
be mixed and fried using vegetable combos.
Philippines is a tropical country on which fruits and vegetables are abundant.
Thus, strategically using this as a form of snacks is in fact in demand in Philippine
market. Vegetables such as Sweet Potatoes and Banana are widely used as snack
delicacies and is rich in the Philippine landscape. We will add Carrots, Eggplants, and
Squash to our Fries list in order to make our product stand out to the others. The market
on these crops is visible throughout the country for there are pre-existing products such
as Banana Chips, Kamote Cues, and Carrot Juices.

The Design
The name of the business “Fries Fiesta” originated from the Spanish term which
pertains to a “Feast”. This highlights the idea that there is a feast of vegetable fries
offered by our business on which the customers will enjoy. Our logo captures the lively
spirit of assorted fries and veggies in a bowl, featuring vibrant Banderitas. The business
name integrates seamlessly with a glass effect, showcasing a colorful and appetizing
blend of vegetable hues. The rich color palette, including greens, oranges, and purples,
reflects the diverse mix. Playful yet clear fonts enhance the dynamic visual, creating an
inviting and memorable brand image that resonates with customers seeking a flavorful
and festive culinary experience. The design of the store, furniture, kitchenware, and
employee uniforms will be customized to perfectly match the main theme.

The Menu
The business will offer various vegetable-based fries and fruit juices. From
Carrots, Banana, Sweet Potatoes, Eggplant, and Calabaza. There will also be an
integration of these products through our Big Bucket Combo on which it will all be mixed
together. Flavors such as Barbecue Flavor, Cheese flavor, Sour Cream, and Sweet and
Spicy will be used. We will also offer Buko Juice and Calamansi Juice.

1
The Management
The business will be managed by our group leader Barbie Teorema who is
currently in the HUMSS strand. He/She should have at least 2 years of experience in
managing restaurant or hotel, business management, finance, and marketing fields.
However, we chose our group leader because she had an experience through the
business field and she will make use of her business skills for the improvement of our
store.
Business Ownership
The business will be a partnership among the proponents, with each individual
bearing responsibilities for the business's maintenance and holding a respective share
in its ownership. There will be a contribution of P100.00 each in cash, and the profit will
be distributed evenly among the business owners, depending on the number of sales.

MISSION AND VISION STATEMENTS

MISSION
Fries Fiesta has a Mission to do, it is the Fiesta Mission. “FIESTA” stands for:
Facilities that cater the comfort of the customers
Innovate the traditional Fries into new delighting products.
Excellent customer service and good product quality.
Support the local crops production.
Treat the customers as the utmost priority.
Acknowledge the financial capability of the customers by making a quality product but
affordable.

VISION
Our vision at Fries Fiesta is to be the leading name in reimagined snacking, known for
our signature fried assorted vegetables served in a cup. We aspire to create a vibrant
and inclusive community of snack enthusiasts who appreciate the fusion of flavors and
textures we bring to the table. By continually innovating our offerings and maintaining a
focus on customer delight, we envision Fries Fiesta as the ultimate destination for those
craving a unique and delectable snacking experience.

2
3
CHAPTER II. MARKET PLAN
Supply Analysis
Sweet potato, locally known as “camote” and scientifically named Ipomoea
batatas L., is popularly known as the poor man’s crop in the Philippines. It is a nutritious
food primarily consumed as a staple and vegetables. From a mere supplemental source
of income to small farmers, sweet potato has become a vital livelihood crop due to new
and high market demand for sweet potato products such as flour, confections, wine, and
feedstuff. Based on the data from the Philippine Statistics Authority (PSA), as of 2019,
Eastern Visayas remained the top sweet potato producer with 98.95 thousand metric
tons, sharing 18.8 percent of the total output in 2019. Bicol Region followed this with
16.0 percent share; Central Luzon, 9.9 percent; Western Visayas, 8.6 percent; and
Caraga, 7.6 percent. The crop is commonly consumed boiled, fried, or roasted and is
also used traditionally to create snacks and ingredients for various dishes. It can also be
processed into different food products such as chips, noodles, and alcohol.
Carrot (Daucus carota L.) originated from Central Asia with Afghanistan as the
primary center of origin. It is one of the most important vegetables commonly grow in
the Philippine highlands. The production areas are in Benguet, Mountain Province,
Ifugao, Nueva Vizcaya, Cebu, Davao del Sur, Negros Oriental, and Bukidnon. In 2006,
the volume of production was 35,694 tons (t) from a total of 3,486 hectares (ha)
nationwide. Benguet was the largest producer followed by Cebu (Bureau of Agricultural
Statistics [BAS], 2006).
Eggplant is one of the world’s most important vegetables. A staple in countries in
South and Southeast Asia, it is widely used in many cuisines. In the Philippines,
eggplant or talong is the top vegetable in terms of production area, with an average of
21,225 hectares planted every year. The top five eggplant-producing areas in the
country are Ilocos, Central Luzon, Cagayan Valley, CALABARZON, and the Bicol
region.
Squash is commonly grown in the Philippines throughout the year. In 2009,
Philippines ranked 16th in the world production of squash together with pumpkins and
gourds with a production value of $43,441 at a volume of 247,759 metric tons (BAS,
2009). It is usually grown in home gardens and commercial scale for its immature fruits,
young shoots, flowers and seeds. In some places, intercropping squash with other
crops like corn, sugarcane and coconut is practiced. It is commercially cultivated in
Ilocos Region, Cagayan Valley, Southern Tagalog and Bicol Region. The provinces
producing semi-commercial scale are Davao, Leyte, Nueva Ecija and Batangas. Like
other cucurbits, squash is recognized as an important source of vitamins and minerals.
It is considered as one of the farmers’ cash crops in the country. Acceptability to

4
consumers is very high because of its nutritional value especially in Vitamin A. It is not
perishable, commands high price in the market and a very good industrial potential.
Squash can be used in the manufacture of catsup, baby foods, confectionaries, noodles
and many others.
Banana, with its many potential health benefits, is one of the most important fruit
crops in the Philippines. The Philippine Banana Industry comprises farmers,
cooperatives, traders, exporters, and manufacturers but is mainly dominated by large
multinational companies. There are three major varieties produced in the country: 1.
Cavendish, the primary variety (50% of the total banana production), generates 329,648
jobs in the country, providing P42.3B in annual wages; 2. Lakatan, a popularly known
dessert, contributes 11% of the total banana production; and 3. Saba, a major cooking-
type banana, comprises 29% of the total banana production. The Philippines is the 3rd
largest producer of bananas globally, following India and China in 2014 (FAOStat,
2017). Based on data from the Philippine Statistics Authority (PSA), as of 2019, the
Davao region is the top producer of bananas with 3.43M mt or 37.4% of the total
banana production in 2019. Significant banana producers in the Philippines also include
the regions of Northern Mindanao, SOCCSKSARGEN, and BARMM, with 21.4, 12.9,
and 6.5 percent shares in 2019 production, respectively.
The Philippines is the second largest producer of coconut products in the world,
next to Indonesia. The Davao Region in the Philippines is the top coconut-producer
which contributed 14.4% to the country’s total coconut production for the year 2018. As
such, the coconut industry is also one of the major sources of employment generation in
the Philippines. Coconut-based products have displayed a solid global export growth
brought about by the rising global demand. Major Philippine traditional coconut products
include copra, copra meal, coconut oil, desiccated coconut, coconut shell charcoal,
activated carbon, and oleochemicals.
The Department of Agriculture (DA) has identified calamansi as "one of the most
important fruit crops grown in the Philippines." In terms of area and production, it ranks
fourth to banana, mango, and pineapple. The Southeast Asian Regional Center for
Graduate Study and Research in Agriculture (SEARCA) reported that the country's
calamansi export ranged from 20 to 35 metric tons in 2008 to 2013 with an average
yearly export of 29.5 metric tons in fresh fruits.

DEMAND ANALYSIS
Instead of building a business around a preconceived concept, we conducted
market research or a survey to build a concept that would cater the preference of our

5
consumers. Our market analysis identified the following factors as areas of opportunity
to provide service to our customers:
1. Multiple Menu Options. Based on our research, 25% of our targeted market
segments focus more on the menu options. They prefer food courts or stations that offer
different product variations.
2. Place. The customers food preference and service quality satisfaction remain as our
primordial objective however, the results indicate that place aesthetic also appeals to
customers specifically young students and it influence the customers decision.
3. Reasonable Price. 55% of our target market answered that reasonable and
affordable price can influence their purchasing behavior. This was no surprise given the
economic tide. Customers prefer to spend their money where they feel comfortable,
satisfied at the lowest possible cost. That is why Fry Fiesta formulated a price scheme
that can address this opportunity that is affordable to the customers.
4. Customer Service. This area is one of the most important fields where we need to
focus. This will help set the mood of the customers whether they will dine in again or
not. 15% of our respondents said that customer service is a factor that influences their
purchasing decisions.
5. Add-ons and Other Amenities. As the market competition becomes tauter,
customers also look for other extra free services to enjoy their stay and experience
something new. We found out that 70% of our target market prefers to dine in a
restaurant or snack house that offer free Wi-Fi connection and music for entertainment.

MARKETING MIX
Product
Fry Fiesta’s ultimate goal is the integration of different vegetables to create
innovative snacks and delights to utilize and highlight the richness of agricultural
availability in our region. It will offer wide-variety of vegetable fries and other vegetable
delights such as Sweet Potato fries, Eggplant fries, Carrot fries, and Banana fries. Other
than that, will be fruit juices to complete the snack experience of customers. In order to
penetrate the market, the business will focus on the following:
1. Customer Service. We will hire employees who genuinely enjoy and is devoted to
their jobs. We will also conduct periodic performance assessment to identify the
opportunities that we can improve on our customer service.
2. Product Presentation. We will always make sure that each product that we serve to
our customers has quality and passed the standard that we set.

6
 3. Product Innovation. French Fries as a famous food product in the market will be
innovated and will be served to our customers differently, with new style.
4. Demand Trend. We will evaluate food choices for popularity and we will keep
favorites on the menu and improve products having no or low demand.

Price
Without compromising the quality of our products, Fry Fiesta created a practical
pricing scheme on which we considered the following factors:
1. Cost of Production. Since raw materials are abundant on our region, the cost of
production is expected to be less making our product reasonable and affordable.
2. Existing Market Competition. There are small scale vendors present in the market
and there are medium to large scale food courts or establishment that penetrated the
market. Adjusting the price our products to compete with the existing competitors will
help us drive customers to buy and stay with us.
3. Purchasing Power of Our Target Market. Majority of our target market is composed
of students and they do not have source of income yet that is why we made our
products affordable to them.
Our pricing scheme considered the results of our research and survey. We made
it affordable and reasonable. The following table shows the proposed menu and prices:

Product Name Price

Veggie Stix (Regular)
Sweet Potato Stix 20.00
Eggplant Stix 20.00
Carrot Stix 20.00
Calabaza Stix 20.00
Fruity Stix (Regular)
Banana Stix 20.00
Fiesta Combo
Jumbo Bucket 50.00
Beverages
Fresh Buko Juice (Regular) 15.00
Fresh Buko Juice (Large) 20.00
Fresh Calamansi Juice (Regular) 15.00
Fresh Calamansi Juice (Large) 20.00
Table 1. Menu

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Promotion
The business will endeavor different promotional ventures such as:
1. Social Media promotions
2. Distribution of Fliers

Place
One of the most important tools that we have is the exterior and interior design of
our store. We budgeted a great deal into the decoration and utilization of the place to
generate aesthetic, modern appeal to our customers, as well as accommodate
convenience for them.

Target Market
Fries Fiesta intends to be a business that is student friendly and that implies that
we aim to hook students and teenagers as our target market. We have defined the
following groups as targeted segments that can contribute to the growth of our
projections.
1. Students
2. Teenagers
3. Teachers
These particular market segments are all present at school and that would
be beneficial in terms of obtaining all of the age brackets of the customers we
aim to target. These people in break times needs food to supply their energy and
they are the most fit target for eating these snacks which is affordable on the
level of their financial capability.

8
CHAPTER III. OPERATION PLAN
PHYSICAL INFRASTRUCTURE
The total space requirement for Fries Fiesta is 140 meters squared. In total, it
can cater 12 dine-in customers.

Office Layout
Fries Fiesta will have 6 tables
with 2 chairs each, all in which are
situated outside in front. It has an
open window counter for the
customers to order in, dine-in or to-
go. It has a kitchen and stock room. It
also has a staff room for its personnel
and a manager’s room for the store
manager. There is a washing area
near the back outside which is also
parallel with the general restroom. Table 2. Office Layout

Renovation
The renovation is expected to cost PHP 450,000.00. The renovation will include
fixing water and electrical lines, assembling stock room cupboards, kitchen cabinets,
and kitchen counters, paints and painting materials, cost of labor, and other costs
directly attributed to the renovation.

Kitchen Equipment and Kitchenware

The equipment and tools to be used are expected to cost PHP 150,000.00. We
also projected that the business would require PHP 76,000.00 for the raw materials and
inventory and PHP 24,000.00 for rental and legal or consultation fee. Fries Fiesta will
require the following equipment or tools for production or operation:

9
 1. 1 Freezer 7. 1 Sound System
2. 1 Refrigerator 8. 1 Cash Register
3. 3 Fryer 9. 1 Computer
4. 1 Blender 10. 1 Internet Router
5. Kitchenware 11. 2 Electric Fans
6. 1 Stove 12. Chairs and Tables

CAPITAL EXPENDITURE
Fries Fiesta’s initial cost are mainly expensed towards equipment, furniture and
fixtures, painting job, reconstruction or renovation, rent, stating labor, legal and
consulting costs associated with the business opening. At the beginning of the
business, each partner will invest PHP 100,000.00, a total of PHP 700,000.00
investment.

CAPITAL SOURCING
The capital investment will be provided by the partners or owners. By this,
additional interest expenses are avoided should the partners choose to borrow or loan
from the bank or a lending company.

MANPOWER COMPLIMENT
Table 3. Job Description
JOB DESCRIPTIONS
Position: Store Manager
Department or Area: Entire Store
Job Description:
 Operational Management: Directing and supervising the shop's activities,
creating a schedule for opening and closing, and guaranteeing the shop runs
well;
 Financial Management: Managing the budget, creating payroll while following
payroll policy, reaching monthly, quarterly, and annual sales and financial
targets, and administering accounting functions;
 People Management: Putting into practice human resource tasks like hiring,
dismissing, training, and scheduling; allocating responsibilities; establishing
sales targets; and managing performance using metrics;
 Ensuring that there is enough product on hand by rotating and changing daily
and weekly counts according to the store offers and sales;

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  Imposing strict guidelines for employees, enforcing outstanding customer
service, and putting in place security and safety protocols;
 Make sure that hygiene protocol is observed by the staff;
 Handle customer complaints and queries;
 Create reports and other documentations regarding the business operation.
Position: Cashier
Department or Area: Counter
Job Description:
 Greet customers and respectfully communicate with them to take their orders;
 Take customers’ orders and record into the store database;
 Manage the registrar properly;
 Inform the customers of their order and bill;
 Receive customer payment and give accurate change;
 Tally the cash sales and create the necessary reports at the end of every shift
to be given to the store manager.
Position: Service Crew
Department or Area: Counter and Kitchen
Job Description:
 Relay customer order from cashier to the kitchen crew;
 Assist the kitchen crew on preparing customer orders by checking if the order
is accurate;
 Serve the order to the customers immediately;
 Pack to-go orders in a safe manner, making sure it will withstand
transportation;
 Take the customers’ additional orders;
 Handle customer complaints and queries.
Position: Kitchen Crew
Department or Area: Kitchen
Job Description:
 Prepare necessary ingredients for food preparation purposes;
 Store prepared ingredients properly as to not waste it;
 Rotate food items in cold storage and dispose expired items;
 Maintain cleanliness on workspace and observe hygiene protocol;
 Ensure that proper handling of food preparation and presentation are
observed;
 Check stock inventory on a daily basis and create request form for purchase,
to be given to assigned staff;
 Clean the kitchen before and after use.
Position: Purchase and Waste Disposal Staff

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Department or Area: Kitchen and Stock Room
Job Description:
 Receive material request form from Kitchen Crew, Service Crew, and Cashier;
 Ensure that the request form is complete and approved by the Store Manager;
 Request cash for purchase from the Store Manager;
 Check the quality of goods to meet the standards set by Fries Fiesta;
 Ensure that all materials requested are complete and efficient;
 If no request, assist Kitchen Crew and Service Crew;
 Ensure that waste is disposed properly before and after the shift.

Compensation
Store Managers and employees will work 8 hours a day, 22 days a month.
However, the operating hours of the business is 9 hours, and it will be opened for 30
days in a month. Employees will be assigned for the opening shift and the closing shift.
They will be given an hour for lunch break, but they must follow the given schedule so
that someone will be left to work while others take their rest.
Management and Employee Compensation
Hourly Monthly Annual
Position Daily Rate
Rate Rate Compensation
Store Manager 20.00 120.00 2,640.00 32,280.00
Kitchen Crew 18.00 108.00 2,376.00 29,052.00
Cashier 15.00 90.00 1,980.00 24,210.00
Service Crew 10.00 60.00 1,320.00 16,140.00
Purchase and Waste Disposal
10.00 60.00 1,320.00 16,140.00
Staff
Table 4. Management and Employee Compensation

ORGANIZATIONAL CHART
The store manager will oversee the entire operation. Cashier, Purchase and
Waste Disposal Staff, and Kitchen Crews will report directly to the Store Manager.

Organizational Chart

Store Manager

12
 Cashier and Service Crew Kitchen Crew
Purchase
Waste
Disposal Staff

Table 5. Organizational Chart

FLOW CHART OF OPERATION

Fries Fiesta will apply a similar operation from existing fast food or snack chains.
The operation will start when the raw materials are purchased and stored in the stock
room or the kitchen if requested. The opening shift employees will do an inventory
check before officially opening for the day. When a customer orders, the Service Crew
will assist both the Cashier and the Kitchen Crew. Upon receiving the order of the
customer, the Cashier will forward the order slip to the Service Crew who will inform the
Kitchen Crew and assist them accordingly. Once the order has been made and
prepared, it will then be served to the customers by the Service Crew. Below is a simple
illustration of how Fries Festa is operated:

Table 6. Flow Chart of Operation

MENU
Below is the menu or list of food products of Fries Fiesta with their prices. The
preparation and presentation of each product is shown on a separate compilation.

13
 Product Name Price
Veggie Stix (Regular)
Sweet Potato Stix 20.00
Eggplant Stix 20.00
Carrot Stix 20.00
Calabaza Stix 20.00
Fruity Stix (Regular)
Banana Stix 20.00
Fiesta Combo
Jumbo Bucket 50.00
Beverages
Fresh Buko Juice (Regular) 15.00
Fresh Buko Juice (Large) 20.00
Fresh Calamansi Juice (Regular) 15.00
Fresh Calamansi Juice (Large) 20.00
Table 7. Product Name and Price

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CHAPTER IV. FINANCIAL PLAN
SALES AND COST VARIANCE
As we devised the pricing structure for Fries Fiesta, we also determined the
average expenses associated with our menu. To ensure a profitable outcome, the Cost
of Sale should range between 40% and 43% of the Net Sale. To exercise prudence in
sales forecasting, we presumed that the cost of sale would be the average during the
initial year of operation.

FINANCIAL STATEMENTS
Fries Fiesta
Income Statement
Year 1 Year 2 Year 3
Net Sales 924,000.00 979,440.00 1,062,600.00
Total Cost of Sales 369,600.00 422,400.00 475,200.00
Gross Profit 554,400.00 557,040.00 587,400.00
Expenses
Salaries and Wages 158,172.00 158,172.00 158,172.00
Rent Expense 24,000.00 24,000.00 24,000.00
Utilities Expense 30,000.00 31,000.00 32,000.00
Marketing Expense 18,000.00 19,000.00 20,000.00
Tax and License 20,000.00 20,000.00 20,000.00
Depreciation 20,000.00 20,000.00 20,000.00
Total Operating Expenses 270,172.00 272,172.00 274,172.00
Net Profit ₱ 284,228.00 ₱ 284,868.00 ₱ 313,228.00
Table 8. Income Statement

The Net Profit Margin table Net Profit Margin

indicates a significant change on the 31.00%
30.76%
30.50%
annual Net Profit of Fries Fiesta. On its
30.00%
second year, there is a decrease on it’s
29.50% 29.48%
Net Profit, dropping from 30.76% to 29.08%
29.00%
29.08%. On its third year, the Net Profit 28.50%
increased to 29.48%. The Net Profit had 28.00%
Year 1 Year 2 Year 3
a total of 1.28% since the first year.
Net Profit Margin
Table 9. Net Profit Margin
Fries Fiesta

15
 Balance Sheet
Year 1 Year 2 Year 3
ASSETS
Current Assets
Cash 150,000.00 150,000.00 200,000.00
Inventory 134,228.00 134,868.00 113,228.00
Supplies 24,000.00 24,000.00 24,000.00
Total Current Assets ₱308,228.00 ₱308,868.00 ₱337,228.00
Non-Current Assets
Tools and Equipment 150,000.00 150,000.00 150,000.00
Furniture and Fixtures 450,000.00 450,000.00 450,000.00
Other Assets 76,000.00 76,000.00 76,000.00
Total Non-Current Assets ₱676,000.00 ₱676,000.00 ₱676,000.00
TOTAL ASSETS ₱984,228.00 ₱984,868.00 ₱1,013,228.00

LIABILTY AND EQUITY

LIABILITY -- -- --
Total Liability -- -- --
EQUITY
Aquino, Capital 100,000.00 100,000.00 100,000.00
Bautista, Capital 100,000.00 100,000.00 100,000.00
Bayona, Capital 100,000.00 100,000.00 100,000.00
Dandan, Capital 100,000.00 100,000.00 100,000.00
Duran, Capital 100,000.00 100,000.00 100,000.00
Jore, Capital 100,000.00 100,000.00 100,000.00
Teorema, Capital 100,000.00 100,000.00 100,000.00
Retained Earnings 284,228.00 284,868.00 313,228.00
Total Equity ₱984,228.00 ₱984,868.00 ₱1,013,228.00
TOTAL LIABILITY AND EQUITY ₱984,228.00 ₱984,868.00 ₱1,013,228.00
Table 10. Balance Sheet

NET PRESENT VALUE

PAYBACK PERIOD COMPUTATION

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17
CHAPTER V.

CONCLUSION
Fries Fiesta is more than just a snack. It is a culinary experience carefully crafted
to tantalize taste buds and evoke a sense of celebration with every bite. Our
commitment to delivering an exceptional product, featuring an assortment of crispy fried
vegetables in a convenient cup, reflects our dedication to redefining the snacking
landscape. Fries Fiesta isn't just a product but a flavorful journey that resonates with
individuals seeking a unique and satisfying treat.
As we navigate the realm of business marketing for Fries Fiesta, our strategy
revolves around conveying the essence of this culinary innovation. Through targeted
campaigns, we aim to showcase the vibrant fusion of flavors and textures that set Fries
Fiesta apart in the market. Emphasizing our commitment to quality and creativity, our
marketing endeavors highlight the product's versatility as both a delicious snack and a
symbol of indulgence. By leveraging digital platforms, engaging visuals, and compelling
storytelling, we seek to establish Fries Fiesta as not just a brand but an experience – an
invitation to savor the joy of unconventional snacking.
In the competitive landscape, our marketing approach extends beyond mere
promotion; it is a narrative that weaves together the elements of taste, celebration, and
innovation. By connecting with our audience on a personal level, we strive to create a
community of Fries Fiesta enthusiasts who share in the excitement of exploring new
culinary horizons. As we forge ahead, our marketing efforts align with the vision of
making Fries Fiesta a household name, synonymous with delightful moments and a
commitment to elevating the snacking experience. Join us on this flavorful journey,
where each marketing initiative is not just about selling a product but inviting individuals
to embrace a tasteful adventure with Fries Fiesta.

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