GENERAL SANTOS DOCTORS’ MEDICAL SCHOOL FOUNDATION, INC.

Bulaong Subdivision, Barangay West, General Santos City 9500

Tel No.: (083) 302-3507, Telefax No.: (083) 552-9793
NURSING PROGRAM

TITLE PAGE

A Business Proposal Presented in Partial Fulfillment

of the Requirements for the Subject IS103 (Entrepreneurship)

Submitted by:

Mohaimen A. Bantuas

May 2023
 ACKNOWLEDGMENT

Experiences, challenges, effort and determination were greatly put up in making

this business plan possible. The success and completion of this undertaking could not

be possible and attainable without the presence and participation of many people.

Therefore, the proponent of this business plan would like to express his gratitude and

appreciation to the following entities:

To Mr. Olibert Flores, MBA, the proponent’s Entrepreneurship (ISO103)

instructor, for the help and the guidance in the improvement and revision of the

proponent’s paper.

To Angelina and Jamal Bantuas, the parents of the proponent, for unending

financial and emotional support, for always providing the needs and wants of the

proponents, and for motivating the proponents when things become overwhelming.

To the proponent’s friends, who are always there to support, motivate, and give

advice that greatly helped the researcher in making this paper.

To GSDMSFI Faculty, Board of Trustees, Clinical Instructors, and Lecturers,

for providing quality education and knowledge and for the development of students’

intelligent, spiritual, and actual capabilities and

Most importantly, to the Divine Being for the gift of life and for giving the

proponent all the strength, wisdom, enlightenment, determination, guidance through

difficult times and for the blessings that bestowed upon.

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 TABLE OF CONTENTS

TITLE PAGE
ACKNOWLEDGMENT i
TABLE OF CONTENTS ii
CHAPTER I
Executive Summary 1
A. Type of Business 1
B. Name and Address of the Business 1
C. Name and Addresses of Enterprise Proponents 1
D. Product or Service 1
E. Objectives 2
F. Background 2
CHAPTER II
Marketing Plan 4
A. Products and Services 4
B. Market Research 5
C. Target Market 6
D. Demand and Supply Analysis 6
E. Projected Sales 7
F. Marketing Programs/Strategies 7
G. Marketing/Selling Expenses 8
CHAPTER III
Production and Operations Plan 9
A. Technical Production Description 9
B. Production or Operations Process 10
C. Labor Requirement 11
D. Production Schedule 17
E. Machinery or Equipment Requirement 18
F. Materials and Supplies Requirement 19
G. Plant or Factory Location 20
H. Utilities Requirement 21
I. Plant Layout 21
J. Waste Disposal System 22
K. Quality Control System 23
L. Production Cost 23
CHAPTER IV
Organizational Plan 24
A. Legal Form of Business 24
B. Organizational Structure 24
C. Qualification of Supervisor 25

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 D. Office Equipment/Furnitures and Fixtures 25
E. Administrative Expenses 26
CHAPTER V
Financial Plan 31
A. Total Project Cost 31
B. Source of Financing 31
C. Project Financial Statement 31
C.1 Projected Income Statement 32
C.2 Cash Flow Projection 32
C.3 Pro Format Balance Sheet 33
D. Profitability Index 34
D.1 Return of Investment 34
D.2 Payback Period 34
D.3 Net Income: Sales Ration 35
E. List of Assumptions Used 35
CHAPTER VI
Supporting Attachment (Annexes) 37
A. Legal Documents 37
A.1 DTI Permit 37
A.2. BIR Registration Form 38
B. Price List from Suppliers 38
C. Commitment Letters, if any. 38

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 CHAPTER I

Executive Summary

This chapter tackles the executive part of the business. It talks about the type of

business, the name and its address, the product or services offered, the objectives, and

the background that the entrepreneur has in mind for the business.

A. Type of Business

Habhab is a manufacturing type of business because it will produce and

manufacture its own product that will be sold to the consumers. The product of the

business includes various nutritious foods and beverages.

B. Name and Address of the Business

The name of the business, Habhab, originated from the cebuano word which

means to gobble out, to eat hastily, or to pig out. Though the definition of the word

itself connotes something negative, the reason behind it is that, it is alright to pig out

or to eat hastily as long as you are eating nutritious food. The business will be

located at Bulaong Subdivision, Barangay West, General Santos City. Barangay

Dadiangas West, General Santos City, Philippines.

C. Name and Addresses of Enterprise Proponents

This business is a sole proprietorship type of business entity, therefore there

are no stakeholders involved. The address of the proprietor of the business is Road

6, Roca Subdivision, Brgy. Apopong, General Santos City, Philippines.

D. Product or Service

The business will offer products and services. The products in this business

are different nutritious foods that will promote a healthy lifestyle in order to prevent

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 occurrence of diseases such as Diabetes Mellitus, Hypertension, and many more.

Example of products are chopsuey, pinakbet, Caesar salad, Kani salad, and

cleansing juice.

On the other hand, services that will be offered are provision of calorie count

and identification of the macronutrients on each of the dishes in the menu, this

service will help health conscious individuals track and monitor all their nutrient

intake. Another service includes online food delivery in partnership with the grocery

and food delivery enterprises such as Food Pand or Grab, in the service consumers

will still be able to experience eating nutritious food at the comfort of their own home

without even going out.

E. Objectives

The company's goal is to offer and supply the most authentic, delicious,

cost-effective, and nutritious foods and beverages to all of the city's consumers.

One of the company's objectives is to encourage healthy eating in order to prevent

some of the diseases that are common in our society because of an unhealthy

lifestyle. In addition, it is also the business’ objective to provide accurate counting of

calories and identification of macronutrients to all consumers whether they are

health-conscious or not.

F. Background

This business idea came into fruition due to the entrepreneur’s motivation to

help and raise awareness regarding health issues to the citizens at all ages within

the community. Lifestyle related diseases are still very rampant amidst the current

crisis the world is facing; hence, proper nutrition and diet contributes a big role in

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solving these health issues. Through this store, the entrepreneur wants to provide

healthy, nutritious, delicious, and affordable dishes in town. The restaurant may also

serve as a platform on raising health awareness. Furthermore, one factor that

pushes to propose this business is because of the entrepreneur's fondness of

cooking which was acquired from his mother who is also fond of cooking. The

entrepreneur started learning how to cook at the age of 10 years old.

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 CHAPTER II

Marketing Plan

This chapter consists of the marketing plans and strategies that the entrepreneur

has in mind. The chapter discusses the products and services that will be offered in the

business, market research, the target market, the analysis of demand and supply, the

projected sales, marketing programs, and the marketing or selling expenses.

A. Products and Services

Nutritious foods and beverages will be served everyday with a different menu

each day. One of the distinctive features of this restaurant is that it provides calorie

count and breakdown of macronutrient of each dish that the customer will order. For

example, when a customer orders Chopsuey, calorie count, breakdown of fats,

protein, and carbohydrates will be provided. This strategy makes it easy for

health-conscious individuals to track their food intake every day. We make sure that

the calorie count and breakdown of macronutrients are precise and accurate by

hiring a registered nutritionist.

Every Monday, Wednesday, and Friday foods in the menu include Caesar

Salad, Chopsuey. Grilled Chicken Sandwich, Beef Broccoli and Mushroom, and

Potato Wedges. On the other hand, dishes in the menu every Tuesday, Thursday,

and Saturday are Kani Salad, Pinakbet, Chicken Buffalo Wings, Beef Salpicao with

Potato, and Loaded Guacamole Nachos. As for the drinks and beverages Cleansing

Juice, Lemon Juice with Mint, Cucumber Juice, Apple Juice, Guyabano Smoothie,

Mango Shake, and Matcha Green Tea Shake will be offered. The beverages are the

same everyday to avoid over ripening or spoilage of the fruits.

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 The business will not only serve dine-in customers, but also take-out and

delivery orders through Food Panda, Grab, and other delivery services.

B. Market Research

A survey of potential customers was undertaken to ascertain their

preferences. Forty-five (45) individuals have answered the survey. When asked

about the preferred location or establishment on where to buy meals, 64.8%

answered carinderia, 24.7% answered fast food chain, and 10.5% answered fast

food chain. 78.6% of the respondents answered yes if a healthy food hub will be

located outside the school while 21.4% answered maybe.

When choosing a place to eat, the top 2 considerations of the respondents

are cleanliness and quality service. Followed by recommendation, aesthetic, diverse

menu, and based on trend, respectively. 71.4% of the respondents answered ₱50-

₱100 when asked about the usual cost they spend on buying meals. It was followed

by ₱100-₱150 which is composed of 21.4% and ₱150-₱200 which is 7.1%.

In terms of the frequency when buying food, 35.7% answered twice a day,

28.6% answered thrice a day, 21.4% answered once a day, 7.2% answered four

times a day and 7.2% answered five times a day.

Concerning the service offered by the existing restaurant, 42.9% of the

respondents answered neutral, 28.6% answered satisfied, 21.4% answered very

satisfied, and 7.1% answered dissatisfied. With regards to the taste of the foods or

dishes served, 42.9% answered neutral, 35.7% answered satisfied, 14.3%

answered dissatisfied, and 7.1% answered dissatisfied. Lastly, when asked about

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 the menu variation by the existing restaurant, 53.6% answered neutral, 41.1%

satisfied, and 5.3% answered dissatisfied.

C. Target Market

Target Market The business establishment will be located at Bulaong

Subdivision, Brgy. Dadiangas West, General Santos City. The target market of the

business are the faculty, staff and students of General Santos Doctors’ Medical

School Foundation, Inc. (GSDMSFI), GenSantos Foundation College, Inc. (GFI), as

well as the citizens of General Santos City and its neighboring city who commute

daily through the GSC Bulaong Terminal. Furthermore, the proposed business is

minute-walk from its target market so that consumers may not need to travel long

distances. The establishment's location is advantageous for both the business and

the clients.

D. Demand and Supply Analysis

The predicted population of clients that the firm will expect is around two

thousand (4000) persons. The expected population is based on the combined

population of GSDMSFI, GFI, and average number of residents who commute daily

through GSC Bulaong Terminal. The entrepreneur anticipates possible and potential

issues that may arise in the future. Challenges with management flow, customer

service, expansion, and various setup and machinery issues are all predicted

concerns. Additionally, inventory shrinkage and waste, high employee turnover,

ineffective Internal and external security measures, and lack of automation are also

possible issues that the proposed business may face in the future. Potential

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 alternatives have been identified as a result of these concerns being foreseen and

projected.

E. Projected Sales

The projected sales every month will be approximately four hundred eighty

thousand pesos (₱480,000.00). The quota sales of the business per week is at one

hundred twenty thousand pesos (₱120,000.00) multiplied by 4 weeks in a month

equates to four hundred eighty thousand (₱480,000.00).

F. Marketing Programs/Strategies

The primary rivals at this time are the numerous fast-food restaurants that

are well known in the area of General Santos City, including Jollibee, McDonalds,

KFC, Chowking, Mang Inasal, Ribshack, and many others. A restaurant that sells

Pastil, which is very convenient for the target customer, is also one of the main

competitors of the proposed business.

Disadvantages of these fast-food chains mentioned above is that they are not

serving healthy meals that may affect consumers’ health which is linked to a higher

risk of obesity, digestive issues, heart diseases, type 2 diabetes, cancer, and early

death. The main goal of the proposed restaurant is to provide nutritious yet

affordable foods within the community that consumers may enjoy.

Social media platforms such as Facebook, Twitter, and Instagram will be

utilized for advertisement. Local food bloggers will also be invited to spread the

information about the restaurant over the internet. Promotion and discount vouchers

during special events or holidays such as Valentine’s Day will also be used to attract

the customers.

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 Moreover, another strategy that will be implemented by the proposed

business includes giving frequency cards to the customers. Frequency cards allow

customers to always come back to the restaurant because the more they return, the

more they enjoy benefits and discounts. Furthermore, there will be discounts given

especially to those who belong to senior citizens, and persons with disability (PWD).

Affordable bundles will also be offered.

G. Marketing/Selling Expenses

Advertisement Price Frequency/ Total

Quantity

Social Media ₱0.00 N/A ₱0.00

Local Food Blogger ₱5, 000.00 Semi-annually ₱10, 000.00

Invitation

Food Voucher/ ₱5, 000.00 Quarterly ₱20, 000.00

Frequency Card

Tarpaulin and Other ₱5, 000.00 Annually ₱5, 000.00

Printed Materials

TOTAL ₱30, 500.00

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 CHAPTER III

Production and Operations Plan

This chapter tackles the different parts in making a Production or Operational

Plan. This chapter includes Technical Production Description, Production or Operation

Process, Labor Requirement, Production Schedule, Machinery or Equipment

Requirements, Materials and Supplies Requirement, Plant or Facility Location, Utilities

Requirement, Plant Layout, Waste Disposal System, Quality Control System, and

Production Cost.

A. Technical Production Description

Habhab is technically a restaurant that offers nutritious food for

health-conscious individuals. Dishes in the menu vary from snack, appetizers, rice

meals, to main dishes. Moreover, the proposed restaurant will also offer a wide

range of drinks. The signature drink of Habhab is the Cleansing Juice which helps

cleanse the colon and detoxify the body.

Below is an example of the product description of one dish present in the

Habhab menu.

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 ● The Green Meal- one of the combo meals in the menu which consist of one

serving of Caesar Salad and the signature Cleansing Juice. The Caesar Salad is

composed of romaine lettuce, parmesan cheese, raw eggs, virgin olive oil,

croutons, and lemon juice. Meanwhile, the cleansing juice is composed of lemon

extract, ginger extract, kale, spinach, and carrots.

● Most of the foods in the menu are rich in fiber for easy digestion and absorption.

This will also allow consumers to feel full easily in order to avoid

overconsumption.

● Clean, safe, and nutritious food are guaranteed.

B. Production or Operations Process

In the process of production, the dish that will be prepared is based on the

suggestion and recommendation of the nutritionist. All of the ingredients and

supplies needed will be ordered or requested from local suppliers which will be

delivered directly in the restaurant. Once the ingredients are complete, the main

cook will start cooking the dish with the help of the assistant cook.

Meanwhile, in the operation process, when the customer enters the

restaurant, the staff will greet them by saying, “Good day, have a healthy meal!”.

The customer can sit in any available seat they want. The waiter/waitress will hand

them the menu and they will be given ample time to decide. They can clap twice or

raise their hand to get the attention of the waiter/waitress and then they will just

enumerate their order. The usual waiting time is 10-15 minutes before their food will

be served. While waiting, the customers can watch entertaining videos that will be

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 played on the television. They may also ask for the password of the Wi-Fi if they

wish to connect.

Once the food is served, they can enjoy eating it. The customer can clap their

hand twice or raise their hand again to get their bill. They can proceed to the

counter which is just near the entrance if they want to pay their bill. As they are

about to leave, the staff will say, “Thank you ma'am/sir!”

C. Labor Requirement

The staff needed to man the business is a total of ten (10) staff. The

restaurant needs one supervisor, one nutritionist/dietician, one chef/cook, one

assistant cook, one dishwasher, one cashier, two waiters/waitress, one

janitor/janitress, and one security guard.

Main Cook

Qualification:

● Graduate of Bachelor of Science in Culinary Arts or other related courses

● Must have 1-year work experience

● Can work under pressure

Requirements:

● Curriculum Vitae

● Transcript of Records

● NBI Clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

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 ● Drug test

● PRC ID

Nutritionist/ Dietitian

Qualification:

● Graduate of Bachelor of Science in Nutrition and Dietetics or other related

course.

● Fresh graduate may apply

● Can work under pressure

Requirements:

● Curriculum Vitae

● Transcript of Records

● NBI Clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

● PRC ID

Assistant Cook

Qualifications:

● Any gender is accepted and must have integrity

● 18 years and above

● Willing to be trained

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 ● At least graduate from senior high school and finish or have a NC II Cookery or

Culinary certificate of TESDA.

● With good personality and communication skill

● In-depth understanding of food health and safety regulations

● Exceptional time management and organizational skills

Requirements:

● Resume

● NBI clearance

● Diploma or certificate of completion

● Certificate of Employment (from the previous job)

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

Dishwasher

Qualifications:

● Any gender is accepted and must have integrity

● 18 years and above

● At least graduate of junior high school

● With good personality

● Flexible

● Exceptional time management and organizational skills

Requirements:

● Resume

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 ● NBI clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

Cashier

Qualifications:

● Female is accepted and must have integrity

● 18 years and above

● Willing to be trained

● At least graduate of senior high school

● With good personality and communication skill

● Ability to handle transactions accurately and responsibly

● High level of energy with strong customer service skills

Requirements:

● Resume

● NBI clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

Waiter/Waitress

Qualifications:

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 ● Any gender is accepted and must have integrity

● 18 years and above

● At least graduate of senior high school

● Must be tactful and courteous at all times

● With good personality and communication skill

● Neat, tidy and smartly dressed

● Must possess a good service attitude

● Must have good physical health as they spend most of their working hours on

their feet

● Must be attentive

Requirements:

● Resume

● NBI clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

Janitor/Janitress

Qualifications:

● Any gender is accepted and must have integrity

● 18 years and above

● At least graduate of senior high school

● With good personality and communication skill

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 ● Must be attentive

● Able to manage time efficiently

● Work well when supervisors are not present

● Handle basic maintenance, building repairs, cleaning, and other janitorial work

Requirements:

● Resume

● NBI clearance

● Diploma

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID’s

● Drug test

Security Guard

Qualifications:

● Any gender is accepted and must have integrity

● Graduate of high school at least

● Preferably with experience as security guard

● With good personality and communication skill

● Customer-oriented

● With license or pre-licensing

● Must be vigilant at all times

● Excellent response skills and calm

Requirements:

● Resume

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 ● NBI clearance

● Diploma

● Certificate of Employment (from the previous job)

● 3 pieces 2x2 picture (recent picture)

● 2 valid ID

● Diploma of Security Guard training

● Drug Test

D. Production Schedule

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 4 5 6

Monthly Inventory
Meeting of sales
and
stocks for
the week.

7 8 9 10 11 12 13

Requesting Inventory
ingredients of sales
and and
supplies stocks for
the week

14 15 16 17 18 19 20

Requesting Payday Inventory

ingredients of sales
and and
supplies stocks for
the week

21 22 23 24 25 26 27

Requesting Inventory
ingredients of sales
and and

17
supplies stocks for
the week

28 29 30 31

Requesting Payday General

ingredients Cleaning
and
supplies.

E. Machinery or Equipment Requirement

● CCTV- prevention of theft and/or vandalism; monitoring employee performance

and workplace efficiency; monitoring compliance with health and safety policies

and procedures.

● Flat Screen Television- to entertain customers while waiting for their food to be

served.

● Computer Set- for both internal and external communications via email,

messenger systems, conferencing and word processing. Also, this will be used

for product inventory.

● Cash Register- it is used to calculate and record sales and transactions

electronically.

● Air Conditioner/Inverter- to maintain cold or moderate temperature inside the

restaurant.

● Freezer/Refrigerator/Cooler- storage of all frozen products needed in the

business or foods that need to be kept in cold temperature.

● Oven/Microwave- reheating previously cooked foods and cooking a variety of

foods. Also used for baking different pastries.

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 ● Fryer- cooks foods extremely efficiently and quickly, and are often used for

appetizers and specific entrees.

● Griller- used for grilling meats such as grilled chicken or beef steak.

● Water Dispenser- facilitates easy supply of drinking water. It is very useful

equipment and can supply cold, moderate and hot water.

● Kitchen Utensils- could help the cook chop, slice, and neatly mince raw

ingredients.

● Cutleries- to serve and eat food without getting our hands dirty and messy. Basic

cutleries include spoon and fork.

● Bowls/Plates- hold foods that will be served in the customer. This also helps set

the mood by complementing both the visual aspects of the food and also the

general theme of the dinner

● Pan/Wok/Pots- used in cooking foods that apply high heat to produce browning,

like reducing, sauteing, searing, or frying.

● Burner/Gas Stove- to ensure that the flame is stabilized by establishing a suitable

flow field to produce the initial temperature rise.

● Glasses/Cups- hold drinks and beverages that will be served in the customer

● Blender/Juicer- extract natural juices within the fruits and also to smoothen or

crash different ingredients.

F. Materials and Supplies Requirement

● Vegetables- will be used in cooking dishes in the menu such as chopsuey,

Caesar salad, pinakbet, and many more.

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 ● Chicken- used in cooking dishes in the menu that requires chicken such as

grilled chicken burger.

● Beef- used in cooking dishes in the menu that requires beef such as beef

salpicao

● Fresh Fruits- used in different smoothies and juices.

● Cleaning Materials- for sanitation and

● Condiments/Spices- to impart a specific flavor, to enhance the flavor, or to

complement the dish.

● Burger Buns- for grilled chicken hamburger

G. Plant or Factory Location

Habhab will be located at Bulaong Subdivision, Barangay West, General

Santos City. Barangay Dadiangas West with an area of 3.2443 square kilometers is

one of the urban barangays in General Santos City, was created by virtue of

Commonwealth Act No. 4413 dated February 27, 1939. The name Dadiangas

20
 derived from a thorny tree called by the B’laan tongue as “Dadiangas trees” which is

very noticeable in the area.

H. Utilities Requirement

● Electricity- to supply power to all machinery and equipment that will be used in

running the business.

● Light- light creates the overall mood of the establishment, while allowing

customers and employees to move easily and comfortably around the space.

● Water- for washing and cleaning all the equipment that have been used and also

used in cleaning the restaurant.

● Internet Connectivity (WiFi)- allows customers and the crew to have access to

the internet to be updated of the latest happenings.

I. Plant Layout

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 2
The proposed business will be built in a 300𝑚 land. The proposed restaurant

has 21 tables built in it with a maximum capacity of 90 people. It has a kitchen, storage,

office and a bathroom

J. Waste Disposal System

Waste Management has environmentally-friendly waste solutions to help

restaurants with trash and recycling pick up, composting and organics recycling.

Meanwhile, the waste disposal system was adapted from the Department of

Environment and Natural Resources; Environmental Management Bureau.

Segregation → Collection → Transportation → Recycling/Landfills

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Segregation- all waste materials produced in the proposed business will be segregated

into three categories: biodegradable, non-biodegradable, and recyclable.

Collection- takes place when the LGU’s garbage collector track collects the waste that

has already been segregated.

Transportation- takes place when the LGU’s garbage collector track transports the

collected waste.

Recycling/Landfills- when garbage is collected and transported to a garbage area

facility, the waste is separated and prepared for recycling.

K. Quality Control System

Quality Planning Quality Control Quality Assurance Quality

Improvement

Plan Do Check Act

● Identify ● Monitor each ● Determine if ● Implement

customers product's measurement corrective
expectations profitability to of quality is measures such
● Qualify capable see whether appropriate by as modification
local suppliers they meet the evaluating requests to
● Determine the quality overall improve the
quality of the management performance on project's
ingredients and plan's a regular basis efficiency and
supplies performance to ensure the effectiveness.
● Set objectives measurement project will
levels satisfy
● Inspect customer
components quality
and products expectations.
based on
identified risks.

L. Production Cost

The business’ estimated total production cost per annum is ₱2,000,000.

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 CHAPTER IV

Organizational Plan

This chapter includes all that is needed to form an Organizational Plan. This

chapter consists of what Legal Form of Business is the business that the entrepreneur

wanted to have, Organizational Structure of the business, what are the Qualifications of

Officers, Office Equipment, and the Administrative Expenses.

A. Legal Form of Business

Habhab operates as a sole proprietorship type of business. Sole

Proprietorship is owned and run by an individual. Since the restaurant is just being

established, the possibility of forming a partnership is being considered.

B. Organizational Structure

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C. Qualification of Supervisor

● Must be a graduate of Bachelor of Science in Business Administration or any

other related courses

● Fresh graduates may apply

● Outstanding leadership abilities

● Excellent written and verbal communication skills

● Must be good in handling business

● Versatile enough in all aspects of restaurant works

● Knowledgeable in designing strategy for business growth

● Committed to pursue target goals and objectives

● Computer Literate

D. Office Equipment/Furnitures and Fixtures

● Laptop- used for editing advertisement materials and to prepare monthly reports

such as sales and financial reports.

● Biometric- for attendance purposes such as the time in and time out of the

employees.

● Computer Set- to save the attendance of the employees or crew through the

botmetrics.

● Printer- to print all the report, payslip, and other important documents in the

business.

● Table & Chair- makes the office environment comfortable, pleasant and attractive

and this also increases work efficiency of employees.

25
 ● Cabinets/Shelves- to keep and hold all the pertinent data and documents in

running the business as well the profile of the employees.

● Reference books- to have accurate resources when faced with unfamiliar

scenarios or dilemmas.

● Record book- to record all the transactions that happened in the proposed

business.

● Calculator- the calculate large amount of numbers as well as to compute any

deductions or additions to employees salary.

● Board- to write all the plans or incoming special events.

● Ball pens and markers- essential for drafting documents, jotting down notes and

other relevant observations made.

● Telephone systems- to communicate with local suppliers and service providers.

● Stationery- preparing documents and for decorating the interior of the restaurant

when there are special occasions such as valentines day or halloween.

● Internet connection- to have an easy access to the internet and also for

communication purposes

● Office waste and recycling tools- to keep all the trash produced inside the office.

E. Administrative Expenses

Particulars Amount

Salaries and Wages ₱108, 296.00

Utilities ₱10, 000.00
- Water
- Electricity
- Internet Connection
Office Supplies Expenses ₱5, 000.00
Marketing and Promotion Expenses ₱15, 000.00
- Frequency Card

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 - Promotional Voucher
Contribution and Benefits ₱26, 861.08
- SSS
- PHIC
- PAG-IBIG
Contingency Fund ₱10, 000.00

TOTAL ₱175, 157.08

The total administrative expense is one hundred seventy-five thousand, one

hundred fifty-seven point eight pesos (₱175, 157.08). For the salaries, seven (7)

employees will be receiving an average minimum wage of ₱347.00 (Wage Order No.

XII-22 effective last July 09, 2022) per day for eight (8) hours multiplied by 24 working

days which is ₱8, 328.00 for each regular wage earner. Two (2) employees will be

receiving ₱15, 000.00 monthly and one (1) will receive ₱20, 000 salary every month.

The total wages combined will be ₱58, 296.00 + ₱30, 000.00 + ₱20 ,000.00 = ₱108,

296.00

Employee and Employer's contribution and benefit includes Social Security

System (SSS), Philippine Health Insurance Corporation (PhilHealth), and Pagtutulungan

sa Kinabukasan: Ikaw, Bangko, Industriya at Gobyerno (PAG-IBIG). Effective from the

start and end of 2023, the premium contribution of PhilHealth is 4.5% of the employee’s

basic monthly salary and will be shared equally by both employer and employee.

Whereas, the contribution for SSS is 9.5% for Employers and 4.5% for Employees

monthly salary. On the other hand, the contribution for PAG-IBIG is 3% from the

employees salary and also 3% for the employers if the employee is earning ₱5, 000.00

above. The total number expense of the contribution and benefits are, ₱15, 490.00 +

₱4, 873.32 + ₱6, 497.76 = ₱26, 861.08

27
 Other administrative expenses include the payment for utilities such as

payment for water, electricity, and internet connection, office supplies, marketing and

promotion which includes the frequency card and promotional voucher which was

already introduced in the Chapter II of this Business Plan

TOTAL WORKDAYS IN A MONTH

Number of Days Number of Weeks Total Working Days in a

Month

6 4 24

CURRENT DAILY MINIMUM WAGE RATES

REGION XII (SOCCSKSARGEN) a/
Per Wage Order No. XII-22 b/
(Effective: 09 June 2022)

Sectors/ Current Basic Wage New 2nd Tranche New

Industry Minimum Increase Minimum of Basic Minimum
Wage Rate Upon Wage Rates Wage Wage
Effectivity Increase
(Effective
September
01, 2022)

Non-agricultu ₱336.00 ₱16.00 ₱352.00 ₱16.00 ₱368.00

re

Agriculture/S ₱315.00 ₱16.00 ₱331.00 ₱16.00 ₱347.00

ervice/Retail
Establishmen
ts

TOTAL SALARY EXPENSES

Monthly Wage Number of Total

Employees

Supervisor ₱20, 000.00 1 ₱20, 000.00

Dietician ₱15, 000.00 1 ₱15, 000.00

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Main Cook ₱15, 000.00 1 ₱15, 000.00

Assistant Cook ₱8, 328.00 1 ₱8, 328.00

Waiter ₱8, 328.00 2 ₱16, 656.00

Janitor ₱8, 328.00 1 ₱8, 328.00

Dishwasher ₱8, 328.00 1 ₱8, 328.00

Security Guard ₱8, 328.00 1 ₱8, 328.00

Cashier ₱8, 328.00 1 ₱8, 328.00

TOTAL ₱108, 296

GOVERNMENT BENEFITS AND CONTRIBUTION OF EMPLOYEES

Social Security System (SSS)

9.5% for Employers and 4.5% for Employees

Monthly Salary New Contribution WISP Total

Credit (MSC) Rate EC

Regular Program ER EE

8, 500 ER 807.50 10.00 - - 1, 200

EE 382.50 -

15, 000 ER 1, 425 30. 00 - - 2, 130

EE 675 -

20, 000 ER 1, 900 30. 00 - - 2, 830

EE 900 -

Philippine Health Insurance Corporated (PHIC)

Year Monthly Basic Salary Premium Rate Monthly Premium

₱10, 000.00 ₱450.00

2023 ₱10, 000.01-₱89, 4.5% ₱450.00.-₱4, 050.00

999.99

₱90, 000.00 ₱4, 050.00

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 PAG-IBIG

Monthly Salary Employees Employer's Total

Contribution Contribution

1, 000-1, 500 1% 2% 3%

1, 500- 4, 999 2% 2% 4%

5, 000 and above 3% 3% 6%

TOTAL EXPENSES FOR BENEFITS AND CONTRIBUTION

Agency Contribution Quantity Total

SSS ₱807.50 7 ₱5, 652.5

₱1,455.00 2 ₱2,910.00

₱1,930.00 1 ₱1,930.00

PHIC ₱187.38 7 ₱1,311.66

₱337.5 2 ₱657.00

₱450.00 1 ₱450.00

PAG-IBIG ₱249.84 7 ₱1,748.88

₱450.00 2 ₱900.00

₱600.00 1 ₱600.00

TOTAL ₱26, 861.08

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 CHAPTER V

Financial Plan

This chapter tackles the financial aspect of the business plan. This includes the

Total Project Cost, Source of Financing, Projected Financial Statements, Profitability

Index, and List of Assumptions Used.

A. Total Project Cost

The total estimated project cost is ₱2,000,000.00. This includes the land,

machineries, equipment, other assets, and payment for administrative expenses.

B. Source of Financing

The source of financing the establishment of the business will be the owner’s

personal investment

C. Project Financial Statement

C.1 Projected Income Statement

HABHAB
Projected Income Statement
Year 2023

Revenue 5, 760, 000

Cost of Product Sold 2, 500, 000

Gross Profit 3, 260, 000

Less: Operating Expenses

Salary and Wages 1, 299, 552

Utilities 120, 000

Office Supplies 60, 000

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 Marketing Expenses 366, 000

SSS, PhilHealth, PAG-IBIG 322, 332.96

Total Operating Expenses 2, 167, 884.96

NET INCOME 1, 092, 115. 04

The approximate yearly net income of Happy Foodie is ₱1, 092, 115.04. The total

operating expenses is ₱2, 167. 884.96 subtracted to the gross income of ₱3, 260, 000

the total net income is ₱848,451.28.

C.2 Cash Flow Projection

HABHAB
Projected Cash Flow Statement
Year 2023

Cash Inflows

Sales/Revenue 5, 760, 000

Investment 2, 000,000

Total Inflows 7, 760, 000

Cash Outflows

Purchase of Land 1, 000, 000

Purchase of Furniture and Equipment 100, 000

Purchase of Machineries 400, 000

Purchase of Ingredients 200, 000

Production Cost 2, 000, 000

32
 Payroll 1, 299, 552

Utilities 120, 000

Office Supplies 60, 000

Utilities 120, 000

Marketing Expenses 366, 000

SSS, PhilHealth, PAG-IBIG 322, 332.96

Total Outflows 5, 987,884.96

Net Cash Flow 1, 772, 115.04

Ending Cash Balance 1, 772, 115.04

C.3 Pro Format Balance Sheet

HABHAB
Projected Balance Sheet
Year 2023

Assets

Non-current Assets

Land 1, 000, 000

Office Furniture and Equipment 100, 000

Machineries 400, 000

Office Supplies 120, 000

Total Non-current Assets 1, 620, 000

Current Assets

33
 Cash 1, 092, 115. 04

Ingredients 200, 000

Total Current Assets 1, 292, 115.04

TOTAL OF ASSETS 2, 912, 115,04

LIABILITIES AND OWNER’S EQUITY

Liabilities

Accounts Payable 15, 000

Owner’s Equity

Initial Capital 2, 000,000

Accumulated Profit 1, 092, 115. 04

TOTAL EQUITIES AND LIABILITIES 3, 107, 115,04

D. Profitability Index

D.1 Return of Investment

The return on investment is calculated using net come divided by capital

multiplied by 100.

(1, 092, 115. 04/ 2,000,000.00) x 100 = 54.61%

D.2 Payback Period

The payback period can be calculated using the capital divided by its earnings.

The length of the payback period will be after 1 year and 10 months.

34
 (2,000,000.00/1, 092, 115. 04) = 1.83

D.3 Net Income: Sales Ration

The total net income that the entrepreneur can receive per year is approximately

₱1, 092, 115. 04. To get the sales ration, simply divide the annual gross sales by the net

income

5, 760, 000/1, 092, 115. 04= 5.27

E. List of Assumptions Used

● Financial & Resources - the funds and assets that finance an organization’s

activities and investment.

● Schedules - a plan of things to be done and the time when they will be done.

● Customer - a person or organization that buys goods or services from a store or

business.

● Competition – a situation in which someone is trying to win something or be more

successful than someone else

● Technology - the use of scientific knowledge for practical purposes or

applications, whether in industry or in our everyday lives

● Marketing - the activity, set of institutions, and processes for creating,

communicating, delivering, and exchanging offerings that have value for

customers, clients, partners, and society at large.

● Facilities & Infrastructure - the permanent and semi-permanent real property

assets and infrastructure required to support a system.

● Procurement - every activity involved in obtaining the goods and services a

company needs to support its daily operations, including sourcing, negotiating

35
 terms, purchasing items, receiving and inspecting goods as necessary and

keeping records of all the steps in the process.

● Interest Rate - the amount charged over and above the principal amount by the

lender from the borrower.

● Compliance & Regulatory – it adheres to laws, regulations, guidelines and

specifications relevant to its business processes.

● Legal - of, based on, or concerned with the law.

● Staff - all the people employed by a particular organization.

36
 CHAPTER VI

Supporting Attachment (Annexes)

This chapter states the needed supporting attachment or annexes that is

included when opening a business. This chapter includes the Lease Contracts, Price

List from Suppliers, and Commitment Letters.

A. Legal Documents

A.1 DTI Permit

37
A.2. BIR Registration Form

B. Price List from Suppliers

As of the moment, the entrepreneur is still currently looking for local

suppliers in order to help local businesses. With that, price lists from suppliers

are still not available at the moment.

C. Commitment Letters, if any.

There is no available commitment letters for now as it is a Sole

Proprietorship

38