GROUP 4 MARKETING PLAN AND PRODUCTION PLAN

MARKETING PLAN
KNOW YOUR TARGET MARKET AND FIND OUT WHAT THEY WANT
The wants of the potential customers in a chicken inasal are the
juiciness, appetizing, smokey flavor, and flavorful. In halo-halo it has
various toppings and it is refreshing, creamy, and chewy. While the
juices refresh their palettes and uplift their mood.

TARGET YOUR MARKET

Our base should have at least 50 kilometer for our base so that the
kitchen could fit in and should have an elegant style for the customers.

KNOW YOUR COMPETITORS

In our business, we consider the convenient store and street vendors as
our competitors. We consider them as our competitors because, we sell
the same products as theirs and they are a threat to our business. The
uniqueness of our product is the savory and juiciness of our chicken and
the refreshing bites of our halo-halo. Our potential customers are the
company’s employees near our location. The weaknesses of our
competitors is, they only sell products that are only appetizer and small
meals while our business serve our customers a complete set of meal.

PRICE THE PRODUCT OR SERVICE

Chicken Inasal- 151.00
Halo-halo- 48.00
Juice- 10.00

PLAN FOR THE PROMOTION AND ADVERTISING OF YOUR PRODUCT

We take the 4Ps into account when preparing our goods for promotion
and advertisement. Product, pricing, place, and marketing. To provide
the greatest service and economical costs for our newest products to
potential customers. Events could also be used to advertise our unique
inasal and provide people the chance to sample our most recent dish.

Outdoor advertising could also benefit our firm and help us take a step
forward. By placing advertisements near the business, we could increase
the number of individuals who might buy our goods by serving as a last-
minute reminder to those who are walking by. Advertising specialties
might also be the same. By emphasizing what they need, we can
increase the likelihood that people will learn about our product and
perhaps have the opportunity to buy it.

PLAN THE DISTRIBUTION OF YOUR PRODUCT

We must consider our customers, we must know their want to have in
our business, and we also need an distribution channels to make goods
available to final in sales outlets as soon as possible. We also need
intermediaries in our business because this make the availability of the
product or services for their users much more accesible.

We must track ourselves for the distribution network. It’s critical that
you be able to determine how will each of your distribution channels is
performing so that you can conduct what’s called distribution network
optimization. We also need to consider our distribution network initially
and then growing it later by adding new distribution process.

PRODUCTION PLAN
ESTIMATE THE NUMBER OF PRODUCT TO PRODUCE
6 servings and 6 units

PLAN YOUR RAW MATERIALS AND COMPONENTS

Our business’s raw materials and components are:
Chicken,Oil,Lime,Garlic,Vinegar,Soy
Sauce,Salt,Butter,Ginger,Lemon,Black Pepper,Brown Sugar,Chili
Pepper(INASAL)

Ice Cream,Boba,Jelly,Corn,Milk(HALO-HALO)

Rice

Water,Ice,powdered juice(flavors:grapes,orange,pineapple)
(JUICES)

IDENTIFY SPECIFIC OPERATIONS FOR PRODUCTION

In order for our business to be successful, we use specific operations to
easily control our expenses, ingredients, and to minimize our cooking
time. We use planning, organizing, directing, coordinating and
controlling the various aspects for our production. To lead our business
and for our products to be known, we use advertising to persuade
customers and to let them try our best selling product. We also use
other operations such as, manufacturing, sales, advertising, and
marketing activities.

IDENTIFY THE MACHINES AND EQUIPMENT NEEDED AND KNOW HOW

TO USE THEM
*Reliable meat thermometer
1.Test your thermometer.Place the thermometer in a container full
of ice and water and wait 20 seconds for a reading. If the temperature
on the display reads 32 degrees fahrenheit (or zero degrees celcius), the
thermometer is calibrated correctly and ready for use.If the
thermometer does not reach the proper temperature,the callibration is
off,and you may need to recalibrate according to the user instructions or
buy a new thermometer.
2.Check the temperature during the cooking process.Removing the
food from the heat source--your oven,stove, or grill--to measure the
temperature can result in an inaccurate temperature reading. Insert the
thermometer into the protein as it cooks on the heat source for an
accurate reading. Remove the thermometer from the food after
checking the temperature
3.Place the thermometer in the thickest part of the food.To gauge
the temperature of a large piece of meat,insert the thermometer probe
through the center of the thickest part of the meat,avoiding any
bones,fat, or gistle. Leave the thermometer in the meat for about 10
seconds to allow the temperature to register.(Remove the thermometer
from the food after checking the temperature). The center part of the
meat needs to reach the safe minimum temperature outlined by the
CENTERS FOR DISEASE CONTROL AND PREVENTION(CDC), which has a
breakdown of foods and the right temperatures to cook them in their
website.
4.Read the thermometer.After gauging the temperature on a digital
thermometer, check the instant digital readout to determine your food’s
doneness. If you are using an analog thermometer,look at the small
hand on the display’s dial to check the reading.If the temperature has
not met the minimum safe temperature requirements, continue to cook
and monitor your food’s temperature until it does.

*Havy-duty rimmed baking sheets(holder)

*Sturdy Roasting Pan
1.Place the meat rock in the roasting pan(some models of roasting
pans do not include a rack and instead have ribs on the bottom of the
pan to elevate the meat.)
2.Place the meat to be roasted on the rack(center the meat in the
pan.Leave 2 to 3 inches from the edges of the pan all around the
meat.This allows heat to circulate and envenly cook the meat.
3.Place the roaster on the center rack in a preheated oven(follow
the recipe for the desired oven temperature and cooking time.)
4.Cover the meat with the lid or with tented aluminum foil(A
covered roasting pan will cook foods faster than an uncovered roaster.A
covered roaster creates a mini-oven inside your regular oven.If browning
is occurring too quickly before the meat is cooked to the desired
temperature,cover the pan with the lid or aluminum foil.)
5. Allow the meat to rest in the pan for 5 to 10 minutes after it is
removed from the oven.(Transfer the meat to a platter and allow it to
rest for another 5 minutes.This will help to distribute the natural juices
throughout the meat.Cutting the meat too soon will let the juices come
out on your cutting board, and you won’t get to enjoy eating them.

*Castiron skillet

*Carving board with a channel

*Roasting rack

*Parchment Paper

*Oven thermometer

1. Place the thermometer inside. Put the oven

thermometer in your oven, and preheat your oven to 400
degrees Fahrenheit.

2. Take a reading. When it’s fully preheated, check the

reading on the thermometer.

3. Recalibrate, if necessary. If the number on the oven

thermometer largely differs from the one on your oven dial, you
can call a professional to adjust it. You can also make note
the difference in temperature range and keep that in mind
when using your oven. For example, if your oven temperature
is set to 400 degrees Fahrenheit and your oven thermometer

reads 415 degrees, you will know that your oven runs
about 15 degrees to hot and can adjust accordingly.

*Butcher twine(tie)

PLAN THE NUMBER AND LEVEL OF SKILLS OF WORKERS NEEDED

We must conduct interviews with candidates for the job when hiring
new employees. What are their strengths and how might they help our
company? Also, we must assess their abilities to show us that they are
qualified for the position and develop their time-management and
teamwork skills to help them reach their maximum potential and earn
experience. We also require a person that is persistent and hardworking
because doing so would benefit both the company and our clients.

We would require a manager, a service team, a cashier, a cook, and a

cleaning crew. We need at least 13 employees for our business to be
successful, and they must be able to perform their duties and effectively
manage their coworkers. For our firm to run properly, a competent
manager and cashier are also required. Of course, everyone else may
only have ordinary or beginning skills, but they all exhibit hard work and
have clear objectives. A manager may be paid 16,000 a month, along
with a service staff of 7,000, a cashier of 11,000, a cook of 9,000, and a
cleaning crew of 6,000.

PLAN THE STAGES OF MANUFACTURING

The fresh chicken will be checked and stored so that we can serve it to
our customers. The fresh chicken will be cut into a desired size, and after
cutting the chicken, prepare the spices for the marinating sauce.
Combine all of the spices that you prepared,and then put the chicken in
the sauce after few hours of marinating. Start grilling the chicken, and
always check your chicken so it won’t burn. When it’s starting to cook,
continue polishing it with the marinating sauce. After a few minutes of
cooking, take it when it’s already cook. Prepare a big plate and a small
plate for the dipping sauce. On the small plate, put soy sauce, vinegar,
and chili to pair the chicken, and on the big plate, put a scoop of rice.
After plating, serve it to the customer with a pleasant smile.
COST THE PRODUCTION OR SERVICE
DIRECT COST
INASAL
Chicken - 155 per kilo
Oil - 200 1 galloon
Lime - 120 per kilo
Garlic - 80 per kilo
Vinegar - 100 per galloon
Soy sauce - 100 per galloon
Salt - 30 per kilo
Butter - 60
Ginger - 30 per kilo
Lemon - 50 per kilo
Black pepper - 20 per kilo
Brown sugar -55 per kilo
Chili pepper - 32 per kilo

HALO-HALO ( ice cream, boba, jelly, corn, milk)

RICE

JUICES ( water, ice, powdered juice) ( grapes, orange, pineapple)

INDIRECT COST
Electric bill - 800 month
Water bill - 700 month
Telephone bill -

PLAN MACHINE AND AND EQUIPMENT MAINTENANCE

In our business, we need equipment and machine. This machine can
carry out tasks in a faster, quicker, and more efficient way and the
equipment. We need an oven, kitchen stoves, grill, deep fryers, cook
tops, chef knife. The maintenance in these equipment/machines is if we
use this machine or equipment, we should be cleaning our kitchen
equipment and machine at least once every 24 hours. We need to do
this to keep our equipment clean and help us to increase safety by
reducing the risk of accidents.
PLAN FINANCIAL REQUIREMENTS FOR PRODUCTION
We came up with 8,697 pesos in total to start our firm. including our raw
supplies, finished goods, and fixed assets.

Our physical function is carried out by the following fix assets and
personnel:
Refrigerator
Gasoline
Land
Uniform
Furniture
cleaning staff
Manager
Cooker

Our company's current assets are as follows:

Cash
prepaid costs

PLAN HOW MUCH WORKING CAPITAL WILL BE TIED UP IN STOCK

For us to know our working capital, we use a storage container to
monitor our stocks and to maintain our fresh goods for us to deliver a
safe product to consume for our customers. By having a storage
container, it also gives us a lot of advantages when it comes to health
and services for our potential customers. We can also ensure their
health and prioritize their needs.

PLAN THE BUSINESS LOCATION

We take into account a location near a company for them to quickly
access our business and to attract more potential clients along the road
in order to attract more customers. We believe that purchasing a
building will be more advantageous for us in terms of location for our
business. We will receive greater benefits, and our costs will go down.
Because we can readily acquire our raw materials and make additional
components, having a firm nearby may also help our business grow.

GROUP 4
MEMBERS:
JENNY MAE ONGCO

HYACENT SILAWAN

LIEZ MARIE SUGABO

TRISHA MAE EBALE

PITSEN REPOLLO

DIMPLE SOMBAL

SHANE KELSEY AVANCENA