Tanghaleaf Business Proposal

ASIAN SEED ACADEMY OF TECHNOLOGY
1281 Tropical Avenue corner Luxembourg St., BF Homes International, Las Piñas City
In Partial Fulfillment of the Requirement for

Entrepreneurial Mindset
A Business Proposal Submitted by:
De Guinto, Berne Raldon

Rancapan, Maurice Keith
Sibayan, Rhei Anne
Julian, Jevelyn
Pangilinan, Jaraiza
Costales, Alexis Kyla
Information Systems Management

Academic Year 2022-2023
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January, 2024
ACKNOWLEDGEMENT
We would like to express our profound gratitude to our our Entrepreneurial Mindset
mentor, Mr. Mark Jayven Poblete, for giving us the direction and chance to create this business
proposal. His knowledge and perceptions have greatly shaped our comprehension and allowed us
to finish this project on schedule.
Additionally, we would like to sincerely thank our Financial Statement advisors, Miss
Sharon Lotino and Miss Nhyssa Adaoag for their kind review of and insightful commentary on
our financial statements. The strength of our financial forecasts and strategic planning was
greatly enhanced by their experience.
Our sincere gratitude also goes out to Mr. Armando Aguilar, the owner and operator of
one of the Eatery at OB, for his kind sharing of his expertise and experiences. Our
comprehension and decision-making process have been greatly influenced by his prompt and
courteous response to our questions about the complexities of managing a business.
Furthermore, we would like to thank the committed team members at ‘Tanghaleaf’ for
their unwavering dedication and spirit of cooperation. This business proposal was crafted with
great difficulty, and your combined efforts and contributions have been essential to its success.
We are incredibly grateful to God for giving us the courage, discernment, and direction
we needed to succeed in this entrepreneurial endeavor. His heavenly influence has continuously
inspired us, helping us to overcome challenges and bring this project to completion.
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TABLE OF CONTENTS
Title Page ......................................................................................................................................................... 1
Acknowledgement ............................................................................................................................................. 2
Table of Contents ............................................................................................................................................. 3
Introduction ............................................................................................................................................................................................ 4-5
CHAPTER I - Business Goals & Offerings
Company name .................................................................................................................................................. 6
Mission Statement ............................................................................................................................................6
Vision Statement ............................................................................................................................................... 6
The Logo .......................................................................................................................................................... 7
Core Values....................................................................................................................................................... 8
Unique Selling Proposition ................................................................................................................................ 8
Target Market ........................................................................................................................................................................................ 8-10
SWOT & TOWS Analysis ...............................................................................................................................................................10-13
Business Model Canvas ............................................................................................................................... 13-18
7Ps of Marketing Mix .................................................................................................................................... 19-29
CHAPTER II - Financial Statements
Sources of Application and Funding ..................................................................................................................... 30
Capital Equipments, Appliances, Furnitures, and Fixtures ................................................................................... 31
Legal Expenses and Financial Statement ........................................................................................................... 32
APPENDICES
Appendix A: Legal Documents...................................................................................................................... 33-37
Appendix B:Resume/Curriculum Vitae ......................................................................................................... 38-43
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Introduction
Filipino mealtimes are a huge part of the Philippine culture incorporated to the daily
routine of every Filipino people. The usual daily meal plan in a Filipino household is composed
of three big meals with several smaller ones in between; we have the ‘agahan’ (breakfast),
‘tanghalian’ (lunch), ‘hapunan’ (dinner), and merienda (snacks). Usual Filipino’s mealtime eat
family-style, where they share the same dishes served in the middle of the table, with rice as a
staple food served in every meal.
However, with the aggravating state of the country’s food inflation rate during the past
years, it has greatly affected the lives of Filipino’s in so many aspects, especially in terms of
food production and rising costs. According to an article released by the Department of Finance
(January 2024) it was stated that:
Food inflation averaged 8.0 percent for the full year 2023, which is higher than the 6.1
percent recorded in 2022. Top contributors in 2023 were rice (0.7ppt); vegetables, tubers,
plantains, cooking bananas, and pulses (0.5 percent); and fish and other seafood (0.4 ppt).
Due to this, the consumers, especially those who are classified under the middle class and below,
complain regarding the continuous rising costs as wages remain below minimum wage or
increase minimally for Filipino workers, leaving them incapable of sustaining their
lifestyle. Reyes (1996) claimed that inflation affects mostly the poor. According to the 2015
Family Income and Expenditure Survey, for instance, the poorest Filipinos spend at least 60
percent of their earnings on food, whose prices usually increase faster than other commodities
except oil.
The increase in prices of commodities, basic needs and other raw materials has not only
affected a common Filipino household, it has also gravely affected the agricultural sector of the
country. According to a group of farmers, the high inflation rate will kill the agricultural sector
of the country because of the increase in raw materials, adding it will result in decline in demand,
as it will affect the purchasing power of consumers due to soaring prices. (Cariaso, 2022) In an
article published by UCA News (2023), entitled ‘Filipino farmers decry soaring prices of food
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and fuel’, farmers like Nilo Deogracia stated that each farmer gets lower than the daily minimum
wage and struggles to support their families. Despite the critical role of our Filipino agricultural
workers and farmers, they remain as one of our society’s lowest and most disadvantaged
livelihood sector, with the majority of them being unable to receive a decent income.
The Founders’ of Tanghaleaf saw the silver lining in these situations which led into the
creation of the business idea. Recognizing the effects of food inflation in the country, Tanghaleaf
aims to address these by offering a sustainable and affordable solution. The business aims to
support local farmers while easing the burden of rising costs by giving Filipino individuals easier
access to wholesome food options. The business envisions becoming a support for both
consumers and farmers.
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Chapter I:
Business Goals and Offerings
Company Name
The company is named “Tanghaleaf” (tang-ha-lif). Our company name was derived
solely from the entire vision that we, the creators, aim to provide our target customers with – a
lunch meal wrapped in banana leaves. Lunchtime is the middle of the day when most people eat
a meal, and in Tagalog, we call this ‘Tanghalian, Tanghali, or Pananghalian.’ This very word is
the inspiration for both our business and company name; Tanghalian in combination with banana
leaf, finally coming up with the word “Tanghaleaf.”
Vision Statement
Tanghaleaf strives to create a positive impact on the lives of the blue-collared workers
and all the consumers we serve. We aspire to become a preferred food truck for our hardworking
Kababayans. By 2030, Tanghaleaf will be recognized and be nationally acknowledged as a
business that upholds the importance of an individual’s wellbeing because we offer healthy
affordable meals that aims to support the livelihood of Filipino farmers and also allow our
customers to enjoy delicious, healthy and affordable meals.
Mission Statement
As a response to the constant increase of the food inflation rate in the country. Tanghaleaf
is committed to serving complete and healthy meals that not only satisfy hunger but also boost
productivity and strengthen the well-being of our valued customers.
Objectives:
 Directly supplying raw materials from local farmers to support and help reform the
aggravating state of our agricultural industry.
 Collaboration with chefs and nutritionists to carefully plan and create the menu. Making
sure every meal is balanced in terms of nutrients to suit the unique requirements of blue-
collared workers.
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 Implementation of delivery services by 3 years time.

 Business expansion and establishing more food trucks in other locations by 5 years time,
to promote the business and gain a larger customer base.
The Logo
Figure 1.0 Tanghaleaf’s Brand Logo.
Color Green: Our logo communicates the freshness, healthiness, and natural ingredients
associated with Filipino cuisine, making it an inviting choice for blue-collared workers seeking
comforting and wholesome meals.
Green Leaves: The use of green leaves as a symbol in our logo further reinforces the idea of
freshness and natural ingredients. Leaves are a common motif in food-related logos because they
symbolize growth and vitality. In the case of Filipino cuisine, which often incorporates a wide
range of fresh vegetables and herbs, the green leaves can also be seen as a nod to the diversity of
ingredients used in our dishes.
Circular Design: The wheels of our food truck are symbolized by the circular design. It depicts
how our business possesses mobility, flexibility, and adaptability to serve a wide range of
customers. Additionally, just like a circle, it has no beginning or an end, this symbolizes unity,
continuity and consistency.
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Core Values (L.E.A.F’S)
 Local sourcing - This core value signifies our commitment to using ingredients and
materials locally, supporting local farmers and producers.
 Ethical Practices - Ethical Practices in our business imply a strong understanding of

moral responsibility, honesty, and integrity. It consists of handling our employees,
customers, and suppliers fairly and transparently.
 Affordable - This core value shows our obligation to offer good value products that are
not overpriced while also ensuring that our products or services are of great quality.
 Freshness - This core value offers high-quality ingredients and as many fresh banana
leaves as fresh raw materials, which will be freshly-served to our customers at all times.
It also ensures that customers appreciate the flavor and health benefits of our products.
 Safety - This core value's purpose is to make sure that our product is safe for customers
to consume. This also includes adhering to strict hygiene and safety standards throughout
the production process.
Unique Selling Proposition (Tagline)
“Hearty Meals on Rolling Wheels.”
Target Market
Tanghaleaf utilizes a strategic approach to identify its target market, focusing on the four
essential dimensions. Geographically, its primary market is bound within Las Piñas only. In
terms of demographic, the target audience is characterizes by factors such as age, gender,
income, social class, occupation and nationality. Psychographically, Tanghaleaf forecasts
consumer preferences based on lifestyle, interest, and attitudes. While in terms of behavior, the
business takes into account a consumer’s purchasing habits, brand interaction, spending
tendencies, and customer loyalty, collectively molding the identification of its target market.
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Demographic Segmentation Age:
 Gen Z: 15-25 years old
 Millennials: 26-41 years old
 Gen X: 42-57 years old
Gender: All Genders
Social Class Income
Poor Class Less than 9,100PHP
Lower Class 9,100 to 18,200PHP
Lower Middle Class 18,200 to 36,400PHP
Middle Middle Class 36,400 to 63,700PHP
Occupation:
 Primary:
Blue Collared Workers
 Secondary:
Working and Non-Working Class
White-Collared Workers
Students
Freelancers and Self-Employed
Business Owners
Nationality: All Nationalities
Geographic Segmentation Size: Las Piñas (80,395.97 km)

Population Density (Las Pinas): 18,518/km²
Climate: Tropical
Location/Route: Almanza Uno Elementary School, Colors
Town Center / Moonwalk, Admiral / Sfac, In Front of Perps,
BFRV clubhouse.
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Behavioral Segmentation Purchase Habits: Average spenders are individuals who look
for quick, delicious lunch options and prefer to order and eat
their food right away. Additionally, customers who seek cheap
yet healthy, satisfying meals
Customer Loyalty: Frequent to occasional customers who
continue to support our business.
Business Engagements: Attract active individuals/followers
virtually through social media presence on Facebook, Instagram,
Tiktok, website, flyers, poster. Attract customers as well who
visit businesses based on positive customer feedback.
Event Attendees: Individuals who like to go to food fares,
school events, birthday parties, etc.
Psychographic Segmentation Lifestyle: On-a-budget shoppers, health-conscious individuals,
convenience seekers like office workers and blue collared
workers, food enthusiasts, parents with busy working schedules,
fitness enthusiasts
Interest: Local Agriculture and Local Product supporters, ethical
and sustainable consumers
Figure 1.1 Tanghaleaf’s Market Segmentation
This figure showcases Tanghaleaf’s dedication to market segmentation, facilitating the

efficient identification of the diverse characteristics within the target market. This method allows the
restaurant to customize its marketing strategies to suit specific demographics, behaviors, and
preferences. By understanding the complexity of its target audience, Tanghaleaf aims to establish a
strong bond with customers, foster heightened brand loyalty, and actively contribute to the
overachieving success and prosperity of the business.
SWOT Analysis
STRENGTHS WEAKNESSES
 Stands out with authentic Filipino dishes,  Reliance on local suppliers increases
wrapped in banana leaves, showcasing the vulnerability to supply chain disruptions.
country’s culinary heritage.  A Small selection of lunch meals may not
 Offers variety of satisfying, affordable meet the diverse preferences of customers
meals potentially fostering customer seeking more variety.
loyalty.  Lack of manpower may hinder its capacity
 The food truck reaches diverse locations, to manage high customer volumes or
maximizing exposure and sales expand operations efficiently.
opportunities.  Newly-opened business means weak brand
 Success is driven by its skilled cook, reputation.
ensuring outstanding quality and  Financial Constraints are issues related to
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authenticity. financial stability.
OPPORTUNITIES THREATS
 Treat customer feedback as a  Economic factors can affect consumer

basis/reference for possible business spending and inflation rate which may
upgrades and expansions. cause decline to production and sales.
 Packaged Meals for take home or delivery  Supply chain disruptions can cause delay
pick-ups. or changes to the business operation.
 Enhance visibility and customer  Increased competition within established
engagement through online presence. businesses in the food industry.
 Attract a wider customer base by providing  Vehicular Problems such as flat tire,
menu customization, innovating options traffic, engine problems and so, may
and expanding menu, catering to disrupt the operation.
individual’s dietary preferences and  Weather Conditions may discourage
medical conditions. people from being outside and waiting in
 Affiliations with other establishments. line for food.
Collaboration with distributors or
retailers.
Figure 1.2 Tanghaleaf’s SWOT Analysis
The figure above shows the SWOT Analysis of the business. Tanghaleaf, as a newly
established food truck, uniquely presents the rich culinary heritage of the country. Offering a
diverse selection of authentic Filipino meals wrapped in banana leaves. The affordability and
diverse menu derives satisfaction from the customer potentially fostering their loyalty. However,
as a newly-opened business, Tanghaleaf faces several challenges in terms of supply, limited
products offered, lack of manpower, weak brand reputation, and financial constraints.
Tanghaleaf struggles with its reliance on regional suppliers, which somewhat limited lunch
menu, and potentially affect its identity. Financial constraints also highlight the necessity of
stable financial management.
Looking ahead, Tanghaleaf strives for improvement by soliciting and integrating
customer feedback into its operation. Assessing the feasibility of packaged meals aligns with the
aim of enhancing customer convenience. Increasing online presence on social media is targeted
as main platform to market the business. Continuing menu innovations and considering
affiliations with other businesses are opportunities for business expansion. Nonetheless,
navigating possible threats may arise. Potential obstacles may include supply chain disruptions,
increased competition, vehicle problems and unpredicted weather conditions are just some of it.
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In conclusion, Tanghaleaf is aware of its developmental obstacles but remains committed
in resolving and providing a genuine Filipino dining experience for its customers. The business
remains open to constructive feedback and innovative ideas which may be beneficial for the
development of the business.
TOWS Analysis
OPPORTUNITIES THREATS
1. Business can focus on building rapport with
S 1. Incorporate customer feedback in the generation
present customers through different business
T
of upgraded or new menus.
R activities.
E 2. Utilize online presence in updating business
2. Business can utilize their online platforms to
N location schedule, menu, pricing, and new offers
update customers regarding any operating
G to keep customers updated.
disruptions.
T
3. Business expansion through affiliation with
H 3. The business can consider delivery platforms to
S other distributors offering our packaged meals.
reach customers even on a bad weather.
1. Restocking ingredients by looking for alternative 1. Avoid wasting raw materials, set limitations or
W
supplies in other locations the business is standardized quotas of product sold to be met.
E
A situated. 2. Always have backup plans or alternative suppliers
K 2. Customer Feedback is the strongest tool for that can supply our raw materials in case of
N business growth this is to show that the business emergency.
E
is customer-centered. 3. Utilize online platform to keep the business
S
S 3. Utilize social media platforms to build business updated of the economic state and weather
E identity through marketed publicity. conditions all the time.
S
Figure 1.2 Tanghaleaf’s TOWS Analysis
The figure above shows the TOWS Analysis of our proposed business plan. It identifies
the threats, opportunities, weaknesses and strengths of the business then links all these categories
together to create a feasible strategy to reduce the threats, take advantage of the opportunities,
exploits the strengths and eliminate the weaknesses of the business. Furthermore, it emphasizes
the facets in which the business has to improve in order to live up to its vision and mission.
With these means, the business’ foundation is strengthen through the awareness of the
internal and external factors that may possibly be causing problems to the operation of the
business. In addition to gaining awareness of these factors, the analyzation of these different
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categories provide an insight to possible solutions to the problems that may arise, utilizing the
strengths and opportunities provided in the SWOT analysis, we then combine these data to the
businesses’ strengths and weaknesses in order to determine possible solutions for our problems.
Business Model Canvas
Figure 1.2 Tanghaleaf’s Business Model Canvas
Key Partners
 Local Farmers and Suppliers. Direct source of ingredients, supporting the

‘farm-to-table’ concept.
 Event Organizers and Planners. Collaborate with them to stay updated about
upcoming events the business could attend.
 Local Businesses and Food Trucks. Build alliances with businesses of the same
type to observe how they respond to their customer needs.
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 Food Vlogger, Blogger and Critics. Positive feedback from well-known figures
may highly attract potential customers.
 Legal and Regulatory Advisors. Partnering with professionals to ensure the
business meets all legal requirements. This is also for the protection of the
business and its employees.
Key Activities
 Produce Convenient Filipino food, wrapped in banana leaves.

 Consistency in being able to use fresh and locally-produced ingredients,
including spices, meats, vegetables, and other items required for the preparation
of our dishes.
 Offering a diverse and inclusive menu that caters to diverse religions and
individuals with specific dietary needs or illnesses.
 Seeking professional advice from nutritionists in the formulation of our range of
menus, meals, beverages and delicacies.
 Operating on a well-planned daily route, to make Filipino cuisine accessible
and convenient.
 Providing excellent customer service, ensuring our customers have a positive
experience with our service.
 Offering catering services to accommodate different types of occasions like
birthdays, school fares, food fares, and the likes.
 Adherence to the businesses’ and the FSRA’s implied sanitary rules and
regulations.
 Marketing our business through social media engagements by advertising the
product.
Key Resources
 Operational Resources. Necessities for the operation of the business are the core
assets, namely: food truck and equipment, ingredients and supplies, licensing and
permits, location and parking permits, transportation and logistics. These are the
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assets, tools and components required for the day-to-day functioning of the
business.
 Financial Resources. Refer to the capital and tools necessary in managing the
financial aspects of the business. These are sufficient capital to cover startup
costs; accounting associates to track expenses, revenue and profit; and insurance
coverage for protection to potential liabilities and risks.
 Human Resources. Refers to our skilled workers. As a starting business, we have
a total of 6 employees, each with different roles but having the same goals and
vision for the business.
 Marketing Resources. Aims to help improve and constantly market the business
to attract more customers. These could be through social media presence,
websites marketing campaigns, and most importantly, customer feedback.
 Compliance and Legal Resources. Ensure that the business operates in
accordance will all relevant laws and regulations This may be done through legal
guidance for local, state and national laws and regulating; managing tax
obligation like income taxes, sales taxes, and other applicable taxes; and contracts
and agreements for legal papers for business operation.
Value Proposition
 Healthy and Affordable Meals. Tanghaleaf mainly offers a diverse menu of

delicious, healthy and specially crafted melas to provide noursishment to target
customers,
 Local and Sustainable Sourcing. Prioritizing local farmers as a direct source for
our ingredients, ensuring freshness, alongside supporting our local agribusiness.
 Convenience on Wheels. Aims to bring heart meals closer to the target customer
through intensive and well-grounded research on the target customer’s possible
locations.
 Environmental-friendly. We aim to use eco-friendly packaging and sustainable
practices to minimize environmental impact.
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 Loyalty Promos. Loyalty programs for repeat customers where they can earn
points or rewards valid for their future purchases.
 Collaboration with food experts. Seeking the help of chef’s and food
nutritionists in the formulation of the menu.
Customer Segments
 Primary Consumers
1. Construction, factory and other jobs that engage in manual or physical
labor are considered to be the blue collared workers, which are our main
target customers, as they may prefer quick and convenient meal options
that are still nutritious and healthy.
 Secondary Consumers
1. Local residents of Las Piñas who have no time or skills to cook their own
dishes but still love the taste of Filipino food.
2. Health-conscious consumers who also prioritize their diet.
3. White-collared workers, freelancers, self-employed and students who also
look for affordable and flavorful meals during their break.
 Tertiary Consumers
1. Tourists and visitors going to Las Piñas who may have an interest in trying
local Filipino cuisine during their stay.
2. Residents from neighbor cities like Parañaque, Alabang and Bacoor.
Customer Relationships
 Community Engagement. Tanghaleaf will engage with the local community by

participating in events, marketing our business through food fares, sponsorships
and the likes.
 Responsive Communication. We will promptly respond to customer inquiries,
feedback, and concerns through various channels such as social media, email and
phone.
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 Quality Assurance. Consistency in the quality and taste of our dishes is

paramount. We will maintain rigorous quality control measures to ensure every
meal meets our high standards.
 Training and Development. Invest in ongoing training and development for our
staff to ensure they provide exceptional customer service.
 Customer Appreciation. Regularly show appreciation to our customers through
special promotions or thank you notes for every purchase.
 Loyalty Programs. Launching a loyalty program to reward repeat customers.
Discounts, special offers, and the likes.
Sales Channel
 Mobile Food Truck. The business’ primary sales channel allowing us to directly
serve customers at various locations within Las Piñas.
 Social Media Presence. Marketing what the business could offer through
platforms like Facebook, Instagram, Twitter and the business’ website. Increase
brand visibility allows us to reach a higher number of potential customers.
 Catering Services. Offer catering services to corporate events, children parties
and gatherings around Las Piñas.
 Food Fares. Participate in food truck events, festivals, and markets within Las
Piñas and nearby areas.
 Online Ordering and Pick-up. Online ordering through our website can connect
us to potential customers.
 Business Website. Official website will serve as a central hub for information,
online ordering, and updates. It provides an additional platform for customers to
explore the menu, learn about the brand and place orders.
Cost Structure
 Ingredient Costs. Biggest cause of expense for Tanghaleaf. Purchasing spices,

meats, vegetables and other items used to prepare the dishes.
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 Packaging Costs. Use of banana leaves as primary package for the males and
other eco-friendly packaging for other products.
 Operating Expenses. Costs associated with fuel, propane, electricity, water and
cleaning supplies.
 Labor Cost. The salary of an employee can usually be every 15 days or the last
week of the month.
 Rent or Lease Cost. Must be considered a fixed cost per month.
 Equipment. Budget for appliances such as stoves, refrigerators and utensils for
cooking.
 Legal Expenses. Business permits and other requirements to legally operate and
do the business in the area in which the business is located. Including estimated
taxes.
 Repairs and Maintenance. Expenses for regular maintenance, repairs and
upkeep of the truck.
 Insurance Costs. Costs for insurance policies, including liability, auto and
workers’ compensation insurance.
Revenue Stream
 Product Sales. The core revenue source which comes from the selling of the
products.
 Catering Services, Participating in Food Fares and Festivals. Revenue
generation from providing catering services from whoever hires our business
 Meal Packages. Sales generated from the bundled meal of the business.
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The 7 P’s of Marketing
PRODUCT
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PRICE
Dynamic Pricing. Ingredient prices can fluctuate due to market conditions. To maintain
transparency and fairness, our pricing strategy is flexible. We adjust our prices as needed to
accommodate changes in the cost of ingredients, ensuring that our customers continue to receive
value for their money. Note that the pricing of the products offered would be based on the recent
prices of food and commodities used as raw materials.
Affordability. Tanghaleaf maintains efficient operations and minimizes waste by sourcing

ingredients locally. This not only supports our sustainability efforts but also helps keep costs
down. By reducing overhead and emphasizing local partnerships, we can offer affordable
products while maintaining profitability.
Cost Plus Pricing. Tanghaleaf adds a markup to its production cost to determine the product's
selling price. After calculating the total cost, which includes both variable and fixed costs, profit
is added as a percentage or fixed amount.
Psychological Pricing. By setting prices slightly below round numbers (e.g., $9.99 instead of
$10) to give the impression of a lower cost, psychological pricing manipulates consumer
perception and behavior.
PLACE
Since the business is a moving truck and has no permanent setting, in choosing Tanghaleaf’s
scheduled locations, the target market of the business was well-considered in the decision-
making:
 Specific Locations Near Industrial Zones and Offices Specific areas in Las Pinas near
industrial zones, construction sites, along the highway, or buildings for offices. The food
truck will routinely circulate around Las Piñas, specifically Almanza Uno Elementary
School, Colors Town Center / Moonwalk, Admiral / Sfac, In Front of Perps, and BFRV
clubhouse.
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PROMOTION
The Marketing Management team at Tanghaleaf is prepared to manage the business's extensive
promotional events, guaranteeing an organized and appealing approach to attract the customers.
 The team will actively participate in local events, ranging from vibrant food festivals to
community gatherings.
 Rewards are intended to draw in and keep customers coming back. A possible scheme
could be the distribution of loyalty cards, which customers can use to earn points or
stamps with every transaction, eventually enabling discounts or freebies.
 With regard to online advertising, Tanghaleaf plans to utilize social media platforms to
achieve digital marketing goals. The group will create and distribute visually appealing
content that highlights the delicious and premium quality of the meals provided. In order
to captivate the target audience, genuine testimonials from customers will be highlighted.
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FACEBOOK PROFILE
TWITTER PROFILE
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INSTAGRAM PROFILE
 Posters are striking visual aids for Tanghaleaf promotion. They draw customers and convey
important information by showcasing menu items, branding, promotions, location, and
sustainability.
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 For more details on upcoming events, promotions, and exclusive offers, our website helps us
stay connected with our customers online to keep them informed about the latest updates and
exciting opportunities to engage with at Tanghaleaf.
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PEOPLE
JOB RESPONSIBILITIES
Kyla Costales (General Manager / Head Chef)
 As Tanghaleaf’s General Manager and Head Chef, they are in charge of managing the entire
operation. Carefully considering and creating the menu, adding in seasonal specials to increase
diversity. While following health and safety protocols, the person makes sure that food
preparation and quality control are rigorously managed. Effective staff management through
scheduling and training, as well as inventory management and ingredient sourcing, are part of
their daily responsibilities. In order to increase the food truck's market presence, this professional
actively participates in marketing and promotional activities with an emphasis on budgeting and
financial management.
Jaraiza Pangilinan (Sous Chef)
 As the Sous Chef, one assists the head chef cook and preparing food and making sure the kitchen
runs smoothly. This is an important supportive role. They are in charge of overseeing the kitchen
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personnel while the food is being served, upholding strict guidelines for food consistency and
quality. The Sous Chef maintains kitchen order and cleanliness in addition to managing inventory
and preparing ingredients. They have the adaptability and readiness to take over as Head Chef
when necessary, managing different facets of kitchen operations.
Berne De Guinto (Sous Chef / Driver)
 A dual role as the food truck's Driver and Sous Chef. They share duties with the Head Chef and
Sous Chef and actively participate in the preparation and cooking of food. They take on the
crucial responsibility of driving the food truck to different locations, making sure it is set up and
prepared for service, in addition to their work in the kitchen. This covers controlling traffic and
parking safety. In order to increase the food truck's visibility and appeal, the person is also in
charge of managing marketing initiatives, posting on social media, running promotions, and
encouraging client interaction. Their ability to perform two roles at once demonstrates their
versatility in the operational and culinary aspects of the mobile kitchen.
Rhei Anne Sibayan (Cashier / Marketing Management)
 This employee works as both a Cashier and a Marketing Manager, managing several facets of
customer service and marketing initiatives. They guarantee top-notch service by taking orders
from customers, handling payments, and responding to inquiries. They oversee marketing
initiatives, such as advertising campaigns and social media presence, concurrently. In order to
provide a satisfying client experience, the person keeps the service area neat and orderly. One of
their main duties is to work in tandem with the kitchen staff to fulfill orders. They also closely
monitor customer and sales information, which helps with business growth and strategic decision-
making. Their experience in both customer-facing and marketing roles within the food service
industry is demonstrated by this dual role.
Jevelyn Julian & Maurice Rancapan (Food Assemblers / Service Crew)
 These people are essential to many aspects of the food service operation as they are both Service
Crew and Food Assemblers. Along with expertly plating and packaging food for customers,
their duties also involve helping with food preparation and assembly. They take care of customer
orders with a smile, guaranteeing a great experience, as part of their dedication to provide
outstanding customer service. It's crucial to keep the service area tidy and orderly because it adds
to the atmosphere. The crew shows flexibility and cooperation by helping the cashier right away
26
during busy hours. This team effort guarantees prompt and courteous service, demonstrating the
dedication of the food assemblers and service crew to a smooth and delightful dining experience
for customers.
PHYSICAL EVIDENCE
Banana leaf packaging shows the sustainability and environmental responsibility of our business. This
tangible evidence highlights our willingness to engage in environmentally friendly operations and is in
line with the rising demand on establishments to implement eco-friendly programs.
The food truck itself, including its appearance, cleanliness, branding, and presentation of food, serves as
"physical evidence." It's what customers see and experience, influencing their perception of the business
and its quality.
27
Maintaining a sanitation and hygienic food truck, including staff uniforms, utensils, and food
preparation areas. It also assures customers of food safety and quality.
PROCESS
FOOD PREPARATION
1. Source ingredients: Purchase fresh, high-quality ingredients from local farmers and suppliers.
2. Prepare the food: Cook the food according to traditional Filipino recipes and wrap it in banana
leaves.
3. Package the food: Wrap the food in a banana leaf.
4. Market and sell the food: sell the food online, through a food delivery service, or at a physical
location (Food Truck).
28
5. Accept and process payments: Accept payments in person, online, or through a mobile app.
6. Track inventory and sales: Track your inventory and sales levels to ensure that you are
profitable.
7. Provide excellent customer service: Make sure that customers have a positive experience every
time they interact with Tanghaleaf.
29
Chapter 2:
Financial Statements
The following tables below consists of the financial statements of our food truck
business, Tanghaleaf.
Link:https://docs.google.com/spreadsheets/d/1CxvfZjkK8331VyqzxDbLXpcSmFV3yCjvuKRH
K7fbwg/edit?usp=sharing
I. Sources and Applications of Funding
30
II. Capital Equipment and Furniture Costs
31
III. Legal Expenses
IV. Financial Statement
32
APPENDICES
A. Legal Documents
33
34
35
36
37
38
39
40
41
42
43

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Tanghaleaf Business Proposal

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ASIAN SEED ACADEMY OF TECHNOLOGY

In Partial Fulfillment of the Requirement for

A Business Proposal Submitted by:

De Guinto, Berne Raldon

Information Systems Management

to finish this project on schedule.

greatly enhanced by their experience.

courteous response to our questions about the complexities of managing a business.

Title Page ......................................................................................................................................................... 1

Table of Contents ............................................................................................................................................. 3

Introduction ............................................................................................................................................................................................ 4-5

CHAPTER I - Business Goals & Offerings

Company name .................................................................................................................................................. 6

Mission Statement ............................................................................................................................................6

Vision Statement ............................................................................................................................................... 6

The Logo .......................................................................................................................................................... 7

Unique Selling Proposition ................................................................................................................................ 8

Target Market ........................................................................................................................................................................................ 8-10

SWOT & TOWS Analysis ...............................................................................................................................................................10-13

Business Model Canvas ............................................................................................................................... 13-18

7Ps of Marketing Mix .................................................................................................................................... 19-29

CHAPTER II - Financial Statements

Sources of Application and Funding ..................................................................................................................... 30

Capital Equipments, Appliances, Furnitures, and Fixtures ................................................................................... 31

Legal Expenses and Financial Statement ........................................................................................................... 32

Appendix A: Legal Documents...................................................................................................................... 33-37

Appendix B:Resume/Curriculum Vitae ......................................................................................................... 38-43

Business Goals and Offerings

 Implementation of delivery services by 3 years time.

Figure 1.0 Tanghaleaf’s Brand Logo.

Core Values (L.E.A.F’S)

 Ethical Practices - Ethical Practices in our business imply a strong understanding of

Unique Selling Proposition (Tagline)

“Hearty Meals on Rolling Wheels.”

Nationality: All Nationalities

Geographic Segmentation Size: Las Piñas (80,395.97 km)

This figure showcases Tanghaleaf’s dedication to market segmentation, facilitating the

 Treat customer feedback as a  Economic factors can affect consumer

Figure 1.2 Tanghaleaf’s SWOT Analysis

Business Model Canvas

Figure 1.2 Tanghaleaf’s Business Model Canvas

 Local Farmers and Suppliers. Direct source of ingredients, supporting the

 Produce Convenient Filipino food, wrapped in banana leaves.

 Healthy and Affordable Meals. Tanghaleaf mainly offers a diverse menu of

 Community Engagement. Tanghaleaf will engage with the local community by

 Quality Assurance. Consistency in the quality and taste of our dishes is

 Ingredient Costs. Biggest cause of expense for Tanghaleaf. Purchasing spices,

Affordability. Tanghaleaf maintains efficient operations and minimizes waste by sourcing

Kyla Costales (General Manager / Head Chef)

Jaraiza Pangilinan (Sous Chef)

Berne De Guinto (Sous Chef / Driver)

Rhei Anne Sibayan (Cashier / Marketing Management)

Jevelyn Julian & Maurice Rancapan (Food Assemblers / Service Crew)

I. Sources and Applications of Funding

II. Capital Equipment and Furniture Costs

III. Legal Expenses

IV. Financial Statement

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