COLLEGE of

BUSINESS PLAN

E201

Bautista, Maria Fe Q.

Ferrer, John Denver Q.

Bataoil, Aynze Fellic B.

Cabreros, Jam Paul G.

Buminsay, Medilyn L.

I. PRESENTATION OF THE BUSINESS

A. Name of Product or Service: R-euphoryah Enterprise

B. Brief history on how the business was organized / Business Concept

The business seeks to capitalize on the growing demand for healthier food alternatives

and celebrate the diversity and nutritional value of cabbage, in combination with other side dishes.

Moreover, the name R-euphoryah is a wordplay for our euphoric future products, highlighting

the newest ever cabbage recipes that will leave you in an ecstatic state once you try it. Our name

will mark you for its delicacy and unique name that can also be popular just like a song title of a

K-pop Idol. That is why R-euphoryah Enterprise is the name of our business. On the other hand,

the target market for this unique dish consists of individuals who prioritize their health, follow

specific dietary restrictions, and seek convenient meal options. We cater to a diverse range of

customers, including health-conscious individuals seeking nutritious meal options, budget-

conscious families looking for affordable yet satisfying meals, and busy professionals in need of

convenient and quick-to-prepare dishes. Future products are best for vegetarians and vegans,

offering plant-based alternatives that are both flavorful and nutritious.

C. Business Location

As we anticipate the success of this business with our defined target market, the

accessibility and visibility of our restaurant are crucial for attracting customers. The business will

be located inside the Urdaneta City University, a canteen near the Gazebo 1, in front of the nursing

building. Rest assured that the business gives off an aesthetic outlook that offers good services,

and experiences that stand out, resonate, and delight our customers.
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II. MANAGEMENT AND PERSONNEL COMPONENTS

A. Management structure
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B. Position and functions

a. Owner

i. Serve as the chief executive officer.

ii. Serve as the official spokesperson.

iii. Oversees both Marketing and Production effort.

iv. Involve in hiring key personnel.

v. Ensures that the company operates within legal and regulatory frameworks.

b. Executive Chef

i. Oversees the Production Effort.

ii. Takes pride in cooking with expertise at a faster pace.

iii. Ensures that the product meets high-quality standards.

c. Assistant Chef

i. Actively participates in the cooking process.

ii. Assist in the preparation of ingredients.

iii. Maintains cleanliness inside the kitchen area.

d. Cashier

i. Receiving payments and issuing receipts

ii. Answers questions and provides information about the product.

iii. Ensures the amount of cash matches the processed transaction.

iv. Prepares daily cash report.

e. Server

i. Greets the costumers.

ii. In-charge of packaging the product.

iii. Serves the order.

iv. Maintains the cleanliness in the dining area.

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III. MARKETING STUDIES

A. Identify the target audience or possible consumers

Due to the abundance of other business owners, it will be hard to sell our product in a

retail manner. Note that our target market restrictions and individuals who prioritize their health,

follow specific dietary restrictions, and seek convenient meal options. Hence, we are focusing on

producing products that are best for all generations, as we cater to a diverse range of customers,

including health-conscious individuals seeking nutritious meal options, budget-conscious

families looking for affordable yet satisfying meals, and busy professionals in need of convenient

and quick-to-prepare dishes.

B. Pricing Strategy

If the price of your offer is too low, then you leave money on the table. When the price is

too high, you can say goodbye to the sales that could have made your year. It is suggested to use

a consumption-based pricing strategy due to its greater flexibility in the fluctuating and

unpredictable consumption patterns. Thus, cost-plus pricing is the best strategy for our business.

Repolyo con Pollo will start at the amount of Php100. 00 per 500 ml of serving.

C. Channel of Distributions

Distribution channels play a vital role in business by ensuring efficient product

distribution, expanding market reach, and enhancing customer satisfaction. They facilitate the

movement of goods from manufacturers to consumers, handling tasks such as warehousing,

transportation, and inventory management. In this business, we will be utilizing direct

distribution channels, characterized by a direct relationship between the producer and the end

consumer. It gives us greater control, higher profit margins, and direct customer feedback even

if it has limited market reach, higher upfront costs, and increased responsibilities.

D. Promotion and Advertising

In terms of the promotion process, we will be using a combination of pull and e-commerce

promotion strategies, to focus on “pulling” customers to our way with tactics that allow them to

discover our product and rely on different digital tactics at the same time. In connection with
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this, using social media platforms is best for advertising our products and services as an effective

way to connect with customers within the university. Expect that there will be a first-day sale.

IV. PRODUCTION
A. Product specification
a. Meal Descriptions
• “Repollo con Pollo” gives off a tantalizing fusion of flavors that generates the rich
culinary heritage of Filipino cuisine from the translated words of cabbage with
chicken. It is a type of dish that combines chicken breast sisig, and cabbage as its
main ingredient. Our product takes pride in crafting dishes that honor tradition
while embracing innovation.
b. Ingredients
The ingredients of Repollo con Pollo are CABBAGE, CHICKEN BREAST,
MAYONNAISE, WHITE ONIONS, SALT, PEPPER, CALAMANSI, SOY
SAUCE, VEGETABLE OIL, CAPSICUM, and WHITE EGGS.

c. Nutritional Information

NUTRITIONAL FACTS
Serving Size Serving (56g)
Calories 79cals
Total Fat 3g 4% Protein 8g 16%
Saturated Fat 2g 10% Cholesterol 10%
31 mg
Total Carbs 10g 30% Sodium 24%
27mg
Net Carbs 6g Vitamin K 60 %
243mg
Dietary Fiber 4g Vitamin C 40%
132mg
Total Sugars 1g 7%

d. Storage Instructions

Store in a cool place for its best condition before taking

it in.
Keep it away from direct sunlight to avoid food
contamination.
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B. Benefits and limitations of the product or service

a. Benefits

High in essential nutrients such as vitamin C, vitamin K, and fiber. Versatile

ingredient suitable for a wide range of culinary applications. Freshness and quality are

guaranteed through our sourcing practices. Moreover, cabbage sisig mainly helps in

supporting your immune system, strengthen bones and muscles, and lower risk of certain

cancers.

b. Limitations

Seasonal availability may affect supply and pricing. The perishable nature of fresh

cabbage requires proper storage and handling. Transport and distribution logistics may

impact shelf life and product quality.

C. Raw Materials

Ingredients Percentage
Cabbage 35%
Chicken Breast 42%
Mayonnaise 3.76%
White onions 3.54%
Salt and pepper 0.432%
Calamansi 1.65434%
Soy Sauce 2%
Vegetable Oil 2.2%
Capsicum 2.79366%
White Eggs 6.62%

D. Equipment and Machineries

• Cutting boards • Strainers • Food safety equipment

• Knives (chef's knives, • Colanders (gloves, hairnets, etc.)

cleavers, etc.) • Measuring cups and spoons • Food labeling and packaging

• Mixing bowls • Vegetable peelers equipment

• Saute pans • Spatulas • Cooking pots

• Cooking spoons • Tongs • Cleaning equipment

• Food serving trays • Food scales (for portioning (sponges, brushes, sanitizers,

• Food plating tools ingredients) etc.)

• Gas stove
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E. Production Process

For the Cabbage Noodle:

a. Start by removing any outer leaves that are tough, wilted, or discolored. Rinse the

cabbage and blot it dry with paper towels or a kitchen towel.

b. Then, locate the stem or core. It will be at the bottom of the cabbage where the leaves

join.

c. Use a sharp chef’s knife to cut the cabbage in half lengthwise through the core.

d. Cut the halves in half, again lengthwise through the core, to form four wedges.

e. Once you have four wedges, place one wedge cut side down on your cutting board.

f. Cut diagonally along the core to remove it from the wedge.

g. Then, use a sharp chef’s knife to thinly slice the cabbage wedge crosswise, working

down from the pointy tip towards where you cut out the core.

h. Repeat with the remaining wedges. Put it in a clean bowl and set aside.

For the Sisig:

a. In a cooking pot, boil 1 quart of water together with 1 kilo of chicken breast for an hour.

Take out the meat and drain the water once it’s perfectly boiled.

b. In a clean bowl, combine the salt, ground pepper, sugar, soy sauce, vinegar, and chili

slices as well as the knorr liquid seasoning, mayonnaise and mix them thoroughly.

c. Now chop up the chicken breast, put them into small pieces, and place these in a large

mixing bowl. Pour in your dressing mixture. Then just toss everything together until

they are all well-blended.

For plating:

a. Put a handful of cabbage noodle slices into a bowl then put a pinch of salt and pepper.

b. Add 2-3 tablespoons of sisig on top of the cabbage and mix them well.

c. Lastly, add a little bit of mayonnaise and calamansi juice as desired.

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F. Production Cost

Item Price
Purchase of Raw Materials P 91, 680
Equipment and Machineries P 2, 675
Direct Labor/month P 8, 400 (Cashier)
(24 working days) P 8, 400 (Server)
P 9, 000 (Assistant Chef)
P 9, 500 (Executive Chef)
Packaging P 10, 200
Total P 161, 300/ Months

G. FINANCIAL STUDIES

A. Capital Investment Required

Investments Amount in Peso

Kitchen Equipments/Machineries: P 14, 389
Gas stove P 1, 250
Cutting Board P 90
Knives P 420
Mixing Bowls P 35
Sauté Pans P 360
Spatula P 120
Cooking Spoon P 282
Plating Tools P 135
Strainer P 50
Colander P 50
Measuring Cups P 50
Measuring Spoons P 65
Vegetable Peelers P 50
Tong P 110
Food Scale P 150
Food Safety Equipment P 522
Food labelling and Packaging Equipment P 10, 200
Cooking Pots P 300
Cleaning Equipments P 150
Wooden Tables and Chairs: P 12, 800
4 Tables P 4, 800
16 Chairs P 8, 000
Dining Utensils: P 420
24pcs spoon & fork P 420
Decorations: P 1, 888
Bamboo grills P 320
Paintings P 1, 000
Wall Paint P 520
Artificial Green Leaf Plant P 48
Uniform:
Customized Aprons P 325 P 325
TOTAL P 29, 822
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B. Presentation of Total Project cost

a. Prices of Ingredients

Item Price of 100 servings

Cabbage P 300
(30php/kg)
Chicken Breast P 1, 500
(P 200 per kilo)
Mayonnaise P 280
(140php/120ml)
White onions P 100
25php/250g
Salt and pepper P 70
5php/250g
30 php/250g
Calamansi P 50
25php/250g
Soy Sauce P 100
10php/200ml
Vegetable Oil P 290
130php/1L
Capsicum P 160
20php/kg
White Eggs P 1, 000
120php/dozen
3, 820 php x 24 school days
Total P 91, 680 / month

b. Production Cost

Item Price
Equipment and Machineries P 1, 100
Direct Labor (24 working days) P 8, 400 (Cashier)
P 8, 400 (Server)
P 9, 000 (Assistant Chef)
P 9, 500 (Executive Chef)
Packaging (500ml container) P 10,200 / month
Total P 65,100 / Month

c. Prices of Ingredients + Production cost = Total Project Cost

Total Project Cost: P 91, 680 + P 65, 100 = P 156, 780

Product cost per serving: P 156, 780 / 2, 400 = (P 65. 325)

Product cost with interest: P65. 325 x 150% = (97. 9875) (P 100 per serving)
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C. Projected Income per Year for Five Years

Year Expected expenses Expected sales Expected return

Year 1 P 1,881,360 P 2,880,000 (100%) P 998,640
(28, 800 servings per year)
Year 2 P 2,360,170 P 3,600,000 (125%) P 1,239,830
(34, 560 servings per year)
Year 3 P 2,832,204 P 4,320,000 (150%) P 1,487,796
(43, 200 servings per year)
Year 4 P 3,304,238 P 5,040,000(175 %) P 1,747,620
(50, 400 servings per year)
Year 5 P 3,776,272 P 5,760,000 (200%) P 1,997,280
(57, 600 servings per year)

R-euphoryah's Expected income for the next 5 years

7000000

6000000

5000000

4000000

3000000

2000000

1000000

0
Year 1 Year 2 Year 3 Year 4 Year 5