OVERVIEW OF THE BUSINESS PLAN

I. INTRODUCTION

Taho is commonly served by street vendors who carry large containers filled with warm tofu, arnibal
syrup, and sago pearls. They assemble each serving on the spot by scooping some tofu into a cup, adding
arnibal syrup, and topping it with a generous portion of sago pearls. It's often enjoyed with a spoon or
straw, allowing you to get a bit of each component in each bite. Taho is beloved for its sweet and
comforting taste and is a favorite breakfast or snack option in the Philippines.

II. OBJECTIVES AND GOALS

Objectives

 Gain hands-on experience running a small taho business, covering production, sales, and
customer service.
 Learn budgeting, pricing, and financial management.
 Improve communication and marketing skills.
 Balance schoolwork with business responsibilities.
 Collect feedback for improvements.
 Network with peers and teachers at trade fairs for insights and connections.

Goals

 Set a target for taho soya servings to be sold.

 Establish a revenue goal based on pricing.
 Aim for positive feedback from customers on taste and quality.
 Increase brand recognition among attendees.
 Strive for repeat customers.
 Manage expenses efficiently for profitability.
 Learn and identify areas for improvement.
III. PRODUCT/SERVICE DESCRIPTION

Product Name: SOYAMY

Description: Taho Soya is a delicious and nutritious twist on the traditional Filipino street food, taho. It's
a dairy-free and vegan alternative made with soft and silken tofu, sweet arnibal syrup, and sago pearls.
Taho Soya offers a healthier and plant-based option that caters to a wider range of dietary preferences.

 Taho Soya is suitable for vegans and those with lactose intolerance or dairy allergies.
 We use the finest soft tofu, homemade arnibal syrup, and sago pearls to ensure a premium and
authentic taste.
 Taho Soya is a good source of plant-based protein, and the sago pearls provide an interesting
texture.

Variety

Offer different flavors or toppings such as chocolate drizzle, fruit compotes, or crushed nuts to cater to
diverse tastes.

Presentation

Taho Soya is served in cups or containers, ensuring a visually appealing and Instagram-worthy
presentation.

Pricing

Provide competitive and affordable pricing to attract a wide range of customers, including students and
event attendees.

Health Benefits

Emphasize the health benefits of a plant-based, protein-rich dessert, highlighting its nutritional value.

Promotion

Create eye-catching signage and marketing materials to attract potential customers, and possibly offer
samples to encourage tasting.

IV. TARGET AUDIENCE

1. Students
2. Teachers and Staff
3. Health-Conscious Individuals
4. Food Enthusiasts
5. Event Attendees
RELEVANCE OF THE PRODUCT TO THE AUDIENCE

 Healthy Choice:
"Taho" offers a guilt-free, dairy-free, and vegan snack for health-conscious individuals.
 Dietary Inclusivity:
It caters to diverse dietary needs, including vegans and those with lactose intolerance.
 Affordable Convenience:
Served in a convenient cup, it's a quick, affordable, and high-quality snack.
 Educational Opportunity:
A student-run business, it provides hands-on learning in entrepreneurship and business
management.
 Cultural Connection:
"Taho" brings a taste of Filipino culture, connecting those with Filipino backgrounds or
experiences.

V. MARKETING AND PROMOTION

Promotion: Use social media, fliers, and word of mouth before the event.

Presentation: Create an attractive booth.

Pricing: Offer competitive rates and combo deals.

Engagement: Train the team, display testimonials, and thank customers.

Feedback: Collect feedback for future improvements.

VI. BOOTH DESIGN AND SETUP

- Use a clean and accessible booth structure with a vibrant theme.

- Display a colorful sign and menu board with clear fonts.

- Arrange "Taho" neatly with product samples.

- Add complementary decorations and subtle lighting.

- Prominently brand all booth materials for consistency.

- Place waste disposal bins nearby for cleanliness.

VII. BUDGET AND EXPENSES

1. Ingredients and Supplies:

- Tofu

- Arnibal (syrup)

- Sago pearls

- Taho containers/cups

- Packaging materials (spoons, napkins)

- Flavors and toppings

2. Booth Setup:

- Table and chairs

- Decorations and signage

- Lighting (if needed)

- Waste disposal bins

3. Marketing and Promotion:

- Flyers and posters

4. Team Expenses:

- Compensation or incentives for the school

VIII. TEAM AND ROLES

  Team Leader/Coordinator: Manages booth operations and oversees team coordination.
 Preparation and Production: Assembles and maintains the quality of "Taho Soya."
 Sampling and Engagement: Offers samples, engages customers, and collects feedback.
 Sales and Payment Handling: Manages pricing, transactions, and cash.
 Booth Setup and Aesthetics: Sets up the booth, including decorations and lighting.
 Marketing and Promotion: Handles marketing materials and social media promotion.
 Customer Service and Loyalty Program: Ensures customer satisfaction and promotes the loyalty
program.
 Waste Management and Cleanliness: Maintains booth cleanliness and waste disposal.
 Contingency and Support: Offers assistance and acts as a backup as needed.

IX. CONCLUSION

Plan Overview

Our group will participate in a school trade fair to showcase and sell "Taho. Our objectives are to offer a
healthy and appealing snack, engage with the school community, and create a memorable, culturally
immersive experience. We will implement effective marketing and promotion strategies, including
signage, and sampling, and assign specific roles and responsibilities to our team. The success of our
participation will be measured through revenue, customer feedback, repeat customers, and brand
exposure.

Objectives

1. Promote "Taho" as a healthy and appealing snack.

2. Engage with the school community and create a culturally immersive experience.

3. Implement effective marketing and promotion strategies.

4. Assign clear roles and responsibilities to the team.

5. Measure success through revenue, customer feedback, repeat customers, and brand exposure.