BUSINESS

PLAN
SECTION 1

EXECUTIVE SUMMARY

Crispy Fried Noodles is an innovative and exciting business venture that seeks to offer a range of
delicious and high-quality crispy noodles to the local community. Our business will focus on providing
crunchy, tasty, and affordable fried noodles options to students and staff within the school campus.

Our menu will feature a variety of traditional and fusion-style crispy fried noodle dishes. In addition
to our delicious crispy fried noodle offerings, we will provide a selection of refreshing beverages to
complement our meals.

Crispy fried noodles will differentiate itself by maintaining a strong focus on customer satisfaction,
affordable, efficient service, and consistently high-quality food. We will prioritize the use of fresh
ingredients and efficient cooking techniques to ensure that our customers enjoy a superior dining
experience. Our business will also prioritize sustainability, aiming to minimize food waste and reduce
our environmental impact through responsible business practices.

Crispy Fried Noodles is a business driven by passion, innovation, and a commitment to delivering
exceptional dining experiences. With a focus on quality, customer satisfaction, and community
engagement, we are confident to become a leading provider of crispy fried noodles within the school
campus and beyond.

SECTION 2
PERSONAL DETAILS

THE PROPONENTS:

AREOLA, JOHN JOSHUA N.

18 years old student from Rimos#5, Luna, La Union.Born on

September 17,2005. Currently studying as a Grade 12 Senior High
School Student (TVL- Industrial Arts, Major in Automotive) in Luna
National Vocational High School. Dreams to become a successful
business man someday.

ORODIO, JENNIFER O.

17 years old student from sto. Domingo Norte, Luna, La Union.

Born on March 9,2006. Currently studying as a grade 12 senior
high school student (TVL- Industrial Arts, Major in Automotive) in
Luna National Vocational High School. Dreams to become a
successful business woman someday.

CORPUZ, LOURENCE G.

18 years old student from Sto. Domingo Norte, Luna, La

Union.Born on December 17,2005. Currently studying as a Grade
12 Senior High School Student (TVL- Industrial Arts, Major in
Automotive) in Luna National Vocational High School. Dreams to
become a successful Police someday.

LAPITAN, RAVEN G.

18 years old student from Rimos#5 , Luna, La Union. Born on

November 30, 2005. Currently studying as a Grade 12 Senior High
School student (TVL- Industrial Arts, Major in Automotive) in Luna
National Vocational High School. Dreams to become a successful
enginer someday.
NEBRES, JUSTINE HARVEY E.

17 years old student from Rimos#4, Luna, La Union. Born on

February 16,2006.Currently studying as a Grade 12 Senior High
School Student (TVL- Industrial Arts, Major in Automotive) in Luna
National Vocational High School. Dreams to become a successful
Navy someday.

OBILLO, EARL JANINE D.

17 years old student from Butubut sur, Balaoan, La Union. Born

on May 10, 2006. Currently studying as a Grade 12 Senior High
School student (TVL- Industrial Arts, Major in Automotive ) in Luna
National Vocational High School. Dreams to become a successful
enginer someday.

OLER, EMMANUEL JOHN D.

18 years old student, from Pa-o, Balaoan, La Union. Born on

November 12, 2005. Currently studying as a grade 12 Senior High
School student (TVL- Industrial Arts Major in Automotive) in Luna
National Vocational High School. Dreams to become a successful
Chef someday.
SECTION 3

OVERVIEW OF THE BUSINESS

Crispy fried noodles is a school business that specializes in providing students with a delicious and
convenient meal option. The business offers a variety of noodle dishes that are freshly prepared and
fried to perfection, creating a satisfying and tasty meal for students during lunch or snack time.

NAME OF THE BUSINESS:

CRISPY FRIED NOODLES
Crispy fried noodles focus on quality ingredients and quick service, crispy fried noodles aims to provide a
popular and enjoyable dining option for the school community.

SECTION 4

BUSINESS PLAN PROPER

THE NEEDS:

The information below shows the problems or needs of the business plan based on the gathered
data.

1. SELLING TIME:

Understanding the best selling time for crispy noodles is crucial for the success of the business.

2. NEW TECHNIQUES OF SELLING:

Embracing new techniques of selling is essential to attract and retain customers.

3. PLACE/LOCATION OF THE BUSINESS:

The location of the business is crucial for its success.

4. HIGH QUALITY PRODUCT MADE:

Producing a high-quality product is most important to the success of the crispy noodle business.

VISION, MISSION, AND VALUES

The information below shows the vision, mission, and values based on the prepared product concept.
VISION: "To empowers students with the skills, knowledge, and inspiration to become successful
business man and entrepreneurs in the future."

MISSION: "To provide delicious and affordable meryenda to students and we are committed to deliver
high-quality and flavourful crispy fried noodles."

VALUES: "Passion- we are driven by a deep passion making crispy fried noodles, inspiring our students
and faculty to pursue their goals with dedication, determination, and unwavering commitment."

"Affordability- we are committed to offer our crispy fried noodles at affordable prices, making them
accessible to all students and aligning with their budgetary needs."

Section 5

Sustainability
This part shows the financial plan, projected cost revenue, project revenue, project income statement,
and cash flow.

FINANCIAL PLAN

Capitalization:

Crispy fried noodles, the initial capital is Php 360.00. There will be 7 members. Each members shall
share Php 51.00.

Expenses

The table below shows our project expenses per sell during the initial year of our operation based on
our project.

Table 1. EXPENSES

RAW MATERIALS JANUARY

Canton Php.100.00 (2 packs)

Powdered cheese Php.36.00 (2 packs)

Juice Php.70.00 (3 packs)

Dressing Php.50.00 (2packs)

Paper cup Php.100.00 (25pcs)

Table 1 shows the projected expenses per sell during the initial year of operation. It is noted that fixed
cost is lower than the variable costs.

COMPUTATION OF PROJECTED COST AND REVENUE

Table 2. PROJECTED REVENUE

Table 2 & 3 showed the projected cost and revenue. Based on the table the Total Revenue is ( ) the
combined fixed and variable cost. It indicates that Crispy Fried Noodles has the great potential of
generating profit.

Table 3. PROJECTED COST REVENUE

JANUARY

REVENUE

COST

PROJECT REVENUE

MARKETING PLAN

The information below shows the marketing plan A, B, and C based on the product concept and data
gathered. It includes the features of the product or service, the target audience, and the marketing
strategies.
MARKETING PLAN A

PRODUCT:

The product we want to implement is about crispy fried noodles

(Image)

TARGET MARKET

The products are to be sold to:

STUDENTS- from Grade 7 to Grade 12 who loves palitaw and for those interested to buy.

TEACHERS- who work for the school at the faculty and who are interested to buy for their snacks.

NON- TEACHING STAFF- who wants to buy palitaw for their snacks.

PARENTS- who are interested with our product.

PEOPLE OUTSIDE- who are willing to buy.

MARKETING PLAN B

COMPETITORS:

1. Joys Bread

2. Potato Chips

PRICING:
 Our business will charge for the good of the LNVHS students. It means that our prices will be
affordable for students who seem to be our target market. Basically, the pricing is based on the
product's raw price plus a small additional price/labor price.

Our competitors charge in average. It means that their prices depend on market demand for their
avid customers. They charge this way to maintain the competitiveness to the business world.

ADVERTISING:

Our business will use the following tools of advertisement:

1. SALES PROMOTION- this is to entertain our valued customer.

2. PUBLIC RELATIONS- this is to easily present the product to friends, families, and others.

3. PRODUCT POSTER- this is for costumers to know where they will buy and avail our product.

MARKETING PLAN C

PUBLIC RELATIONS:

To be able to get the attention of the potential customers, we can use the following Social Media. It
should tell the customers that our product about snacks is available all the time. It includes the store's
location; our store is will be at the LNVHS Campus Promotions. We will sae flyers and posters to present
our products with discounts, special prices, etc. to our valued customers.

For our products to reach the hands of the customers we will use the following:

DISCOUNTS- thus is yo attract customers to buy our product.

SPECIAL PRICES- this is to attract potential customers to buy our product especially to LNVHS students.

BUY ONE TAKE ONE- this is to attract customers to buy two or more products with a single price.

OPERATIONAL PLAN/PRODUCTION AND TECHNICAL PLAN:

The chart below shows our own production paradigm based on our product concept.

INPUT:

1. Noodles

2. Powdered cheese

3. Dressing

4. Oil

TRANSFORMATION PROCESS:

Preparing for the ingredients to be used.

Cooking/Making the products.

Segregation of the products made.

OUTPUT FINISHED PRODUCTS:

Crispy fried noodles

THE PRODUCTION PARADIGM:

After doing or making ear products (mack founds), it is time to know the materials to be

swed. It will be manufactured by one um group members. Fetish product Kamote Cheese Palitaw

ORGANIZATION OR MANAGEMENT PLAN:

In this part, you will know our own organizational/management chart based on our chosen business

ORGANIZATIONAL CHART

Areola, John Joshua N.

PRESIDENT

Corpuz, Lourence

FINANCIAL STAFF

Orodio, Jennifer

SECRETARY

Lapitan, Raven

Longboy, Dan Jerelou

Obillo, Earl Janine

Oler, Emmanuel

SALES STAFF
Contribution in the Business

POSITIONS:

1. PRESIDENT

- responsible for ensuring that its staff are aware of and fulfill their governance responsibilities, comply
with applicable laws and bylaws, conduct board business effectively and efficiently and accountable for
their performance.

2. FINANCIAL STAFF

- In charge of finance-related duties/ responsible for handling the money. The Financial Staff is
responsible for the raw materials that are needed.

3. SALES STAFF

- in charge of sales-related duties / responsible for producing innovative ideas for the visual elements of
advertising campaigns in all kinds of media.

4. SECRETARY

- in charge of managing the company's records and information.

SOCIAL IMPACT

In this part, the social impact of our chosen business is shown by answering the following questions:

1. What is the desired outcome of your business as stated in your vision statements?
- According to our vision statement that is, "To empowers students with the skills, knowledge, and
inspiration to become successful business man and entrepreneurs in the future". The desired outcome
of our business are entrepreneurial mindset, business sense, confidence and leadership, real business
experience, and inspiration and motivation. And by aligning the operation of the crispy fried noodles
business with the desired outcomes outlined in the vision statement, the school can effectively work
toward equipping students with the skills and knowledge needed to thrive in the world of business and
entrepreneurship.

2. What are the business activities and its corresponding social impact? Write it in the appropriate
column.

- Community Engagement:

Community engagement through the "Crispy Fried Noodles" program can foster a sense of
connection and collaboration within the local community. By participating in local markets, fairs, and
school events, students have the opportunity to interact with community members, promote their
product, and contribute to community events.

- Product Development:

The "Crispy Fried Noodles" program's focus on product development can have social impacts related
to culinary creativity, cultural exploration, and healthy eating habits.

- Financial Management:

The "Crispy Fried Noodles" program's emphasis on financial management can lead to social impacts
related to fiscal responsibility, economic awareness, and entrepreneurial skills.

3. What is your business programs directly benefiting the following stakeholders?

• Students:

Students can develop various skills such as teamwork, creativity, problem-solving, and time
management through participation in the program.

• Teachers and School Administrators:

The program can provide opportunities for teachers and school administrators to integrate real-world
business experiences into the curriculum, enhancing the overall educational experience.
• Local Community:

The program can contribute to the local community by creating a small business that provides a
product or service to the community.

• Parents and Families:

Parents and families can take pride in their children's participation in entrepreneurial activities, and
may become more involved in school events and activities related to the program.

• Suppliers and Partners:

Local suppliers and partners can benefit from potential business relationships with the school
program, providing products, services, or mentorship to the students.

• Future Employers:

Students who are future employers that participates in the program can gain practical skills and
experiences that can make them more attractive candidates in the workforce in the future.