Republic of the Philippines

Region IV-B MIMAROPA

Division of Oriental Mindoro

BACO NATIONAL HIGH SCHOOL

Baco, Oriental Mindoro

VEGIE-POP

“Popping veggies, melting cheese!”

BUSINESS PLAN

Presented by:

Ej Magpili
Sharavic Azucena
Jasmine Caray
Krisha Mae Castillo
Aireen De Lara
Nephtaly Fiedalino
Jane Cristel Medina
Ma. Danica Torreliza
Entrepreneurs

Presented to:

Mrs. Claudine Populi

The Business

Business details
Products/services:

Vegie-pop is a fried round-shaped snack that is made up of healthy ingredients, namely:

potato, green onion, and carrots. This is the a great go-to snack especially for people with busy
schedules who want to have a healthy snack but don’t have the time to cook it themselves. The
product also contains a cheese filling inside which adds to its rich flavor.

The young entrepreneurs conducted an online survey last April 2, 2023 to a total of 100
respondents, and the result showed 100 % of the respondents are interested in buying the
product, and among them, 93 % are willing to pay more for a vegetable-based snack than a
traditional snack. These findings suggest a high public demand which is great for the business to
prosper.

Registration details
Business name: Vegie-pop Snacks

Trading name(s): Vegie-pop

Date registered: April 12, 2023

Location(s) registered: Poblacion, Baco, Oriental Mindoro, Philippines

Business structure: Partnership

Licenses & permits:

 Certificate of Registration with the SEC

 Barangay Clearance
 Business Permit
 Mayor’s License
 Certificate of Registration with the BIR
 Certificate of Registration with the SSS
 Certificate of Registration with the Philhealth
 Certificate of Registration with the Pag-Ibig
 Certificate of Registration with the DOLE
Business premises
Business location:

The business will be situated at either inside or near the vicinity of Baco National High
School where a huge number of students, teachers, and school staffs attend to every Monday to
Friday which are considered as the target market. A simple food cart which is 6 feet long and 5.5
feet wide will serve as the physical store where the customers will be able to buy vegie-pop
snacks. This size is just perfect considering the availability of space near the school and the
nature of the business itself.

Beside this, the business will also be positioned as an online store through an official
Facebook page where the customers will be able to view and buy snacks and have them
delivered through their doorstep.

Buy/lease:

The business owners are planning to lease a commercial space that is at about 3-15
meters away from the campus for it to be easy and convenient for the customers to buy. They
are looking for a 4 square meter leasing space with a monthly payment that is around Php
950.00. If the lessor and the business owners come to an agreement that is favorable to both of
the parties, signing of a lease contract will then occur.

Organization chart

Production Manager Marketing Manager Salesperson

(Aireen De Lara) (Danica Torreliza) (Jasmine Caray)

Production Staff Production Staff Production Staff

Marketing Staff
(Nephtaly Fiedalino) (Sharavic Azucena) (Jane Medina)
(Ej Magpili)

Sales

Financial Manager
(Krisha Mae Castillo)

Management & Ownership

DETAILS OF MANAGEMENT & OWNERSHIP
As proprietors of the business, the entrepreneurs intend to manage the enterprise
collectively without appointing a Chief Executive Officer. All proprietors will contribute equally
to the planning, management, and production of food items, involving financial investment in
ingredients procurement, purchasing of supplies from local markets, cooking and packaging of
Veggie Pops, and distributing them to the target customers, who are mainly students and
teachers of Baco National High School. There is currently no formal partnership agreement in
place, as the proprietors have determined that such an arrangement is not necessary or relevant
at this stage.

EXPERIENCE
There are 6 out of the 8 owners who have experience that are related to selling food
products. Krisha has sold frozen goods for 8 months, ice candy for a year, milk tea for almost a
year, and other products in her variety store for a year and a half. Nepthaly worked at Mister
Donut and sold donuts for six months. Sharavic has been selling products from her variety store
since she was in 7th grade. Jane used to sell products at bazaars with her aunt and father in the
past. Danica sold products at her aunt’s store for a short period of time, and Aireen worked at a
variety store for a few months. Summing it up, the experiences of the various individuals in
selling various products can be viewed positively as they have gained practical knowledge and
skills in different aspects of the selling process. For example, Krisha has sold multiple types of
food products in her variety store, which has likely given her insights into customer preferences
and effective merchandising strategies. Nepthaly’s experience at Mister Donut may have
provided her with training in food preparation, customer service, and other relevant skills.
Jane’s experience in selling at bazaars may have given her exposure to various customer
demographics and market trends.

These experiences can be helpful in selling a food product as they provide individuals
with a better understanding of customer needs and preferences, effective marketing and sales
strategies, and food safety and handling protocols. Additionally, the individuals may have
developed communication and interpersonal skills, which are important in engaging with
customers and building customer loyalty.

Overall, the diverse selling experiences of these individuals can be seen as an asset that
can positively impact their ability to sell Veggie Pop.
Key personnel
Current staff

Job Title Name Expected staff Skills or strengths

turnover

Production Ms. Aireen De Lara 12-18 months  Cooking skills

Manager  Ability to work under
pressure
 Attention to details
 Artistic
Production Staff Ms. Nephtaly Fiedalino 12-18 months  Business-related experiences
 Cooking skills
 Calm
Production Staff Ms. Sharavic Acuzena 12-18 months  Passionate
 Attentive
 Good communicator
Production Staff Ms. Jane Medina 12-18 months  Detail-oriented
 Patient
 Efficient
Marketing Manager Ms. Danica Torreliza 12-18 months  Multi-talented (could be
used for promotion)
 Communication Skills
Marketing Assistant Mr. Ej Magpili 12-18 months  Confident
 Communication Skills
Salesperson Ms. Jasmine Caray 12-18 months  Persuasive
 Communication skills
 Practical Mathematics skills
Financial Manager Ms. Krisha Mae 12-18 months  Analytical skills
Castillo  Work efficiently
 Listener
 Problem-solving Skills

Training programs

To further improve the sales and marketing skills of the business owners, they will be having a
training program entitled, “Product mo, I-market mo”. In here, they will be having some
brainstorming, various activities, and talks with regards to proper financial and business
management to ensure that the business will be able to sustain its operation.
Skill retention strategies

In order to maintain the skills of the business owners, they will have a monthly mini-
presentation and evaluation about their business performance and provide various suggestions
about how to further improve their product and find new ways to market their product to the
general public more effectively. If there is a need for further development, they will be attending
various seminars and workshops to hone their intellectual and communication skills even more.

Products/services

Product/Service Description Price

Vegie-pop a fried round-shaped snack that is made up of Php 5 per piece

healthy ingredients, namely: potato, green onion,
and carrots.

Computation (Estimated Expenses)

Items Quantity /Duration Total cost

Potatoes 2 kilos Php 220.00

Carrots 4 pieces Php 64.00

Green onion 2 bunches Php 20.00

Corn starch 1/8 kilo Php 25.00

Oil 2 bottles Php 54.00

Eden Cheese 5 pieces Php 100.00

Rent Daily Php 32.00

Gas stove Daily Php 40.00

GRAND TOTAL Php 555.00

Selling price = (Expenses/No. of produced products) (1+interest rate)

= (555/150) (1+0.35)

= (3.7) (1.35)

=4.995

Selling price = Php 5.00

Market position:

Since the target market are mostly students, vegie-pop will be positioned as a healthy
and budget-friendly snack on which the customers will be able to enjoy anytime, anywhere.

Unique selling position:

“You can eat veggies with Joy”.

We are all aware that vegetables are good for our health but some people may refuse to
buy vegetable-based food products simply because they are not fond of its taste. Our product is
the best solution for that, vegie-pop is both a tasty and healthy snack which sets it apart from
other traditional snacks commonly sold at stores.

Anticipated demand:

The business owners anticipate that after a year of operation, 71% of the customers will
be retained and will be able to have a Php 22,500 monthly sales.

Pricing strategy:

Vegie-pop Snacks will follow the Cost-based Pricing Strategy. Before setting the price,
the business owners will first compute for total cost of the ingredients needed in making the
product and overall cost for the promotion and operation of the business. The business owners
plan to have an interest rate of 35% per piece leading to Php 5.00 selling price. This is to ensure
that the business is earning a profit while still considering the affordability of the product.

Furthermore, Vegie-pop Snacks will offer to sell their product in either per piece or per
box. The consumer will be charged at a lower cost if they buy a particular number of vegie-pop
at once which is a great way to use pricing as a marketing strategy.
Value to customer:

The customers view vegie-pop as a necessity since it is under the classification of food
products which is something that every individual need in order to function properly and
continue living. The nutrients present in the product are also very beneficial for the overall
health of the consumers.

Growth potential:

There is an anticipated growth of 34% by the end of one year. Factors such as: increasing
brand awareness, customer retention, and other product improvements.

Innovation
Research & development (R&D)/innovation activities

The owners of the Veggie Pop business plan to implement R&D activities to encourage
innovation in their business. They will allocate financial and staff resources towards research
and development of new recipes and flavors for their product. The owners will also conduct
market research to identify trends and consumer preferences, and use this information to
improve their product.

Intellectual property strategy

The owners of the Veggie Pop business plan to protect their innovations by registering
their trade name and logo as a trademark. They will also implement confidentiality agreements
to protect their recipe and other trade secrets. In addition, they will explore the possibility of
patenting their recipe and design.

Insurance
Workers compensation: As the Veggie Pop business has employees, the owners have taken out
worker’s compensation insurance to cover any workplace injuries or accidents.

Public liability insurance: The owners have also taken out public liability insurance to cover
any third-party injuries or accidents that may occur as a result of their product.

Professional indemnity: As the owners do not offer any professional advice, they have not
taken out professional indemnity insurance.
Product liability: To protect themselves from any legal action taken out as a result of injury,
damage or death from their product, the owners have taken out product liability insurance.

Business assets: The owners have insured their business assets, including their building,
contents, and motor vehicles, in the event of fire, burglary, or damage.

Business revenue: The owners have insured their business in the event of business
interruption where they cannot trade because of a particular event and are unable to make
money. This is also applicable in terms of other external factors like the Covid-19 pandemic.

Risk management

Risk Likelihood Impact Strategy

Product Spoilage
Inavailability of supplies
Inflation
Likely High Staff’s proper hygiene and
accurate estimation of
production. It is also great
if we will use a
refrigerator to store
uncooked vegie-ball mix
to prevent them from
spoiling.
Unlikely High Being updated to different
news related to the supply
of potato, carrots, and
green onions. And creating
a back-up plan for other
alternative ingredients and
products.
Highly likely High Make a well-established
financial plan for cases
like this.

Changing customer Likely Medium Be sensitive to the changes

preference on the customer
preference and cater the
product based on their
needs.
Legal considerations
Before the start of the business, the business owners need to apply for a business permit
first and then register to different government agencies such as: SEC, BIR, Philhealth, Pag-ibig,
DOLE, and SSS.

The legislation is a vital part of our business operation to comply to the Consumer
protection policy of the government which eliminates fraudulent acts and expired or spoiled
food products. Beside this, the employees must also be provided an insurance that will provide
them with adequate financial and healthcare support in case of accidents during working hours.

Operations
Production process

1. Boil the potatoes.

2. Chop the carrots and green onions into tiny pieces.
3. When the potatoes are soft enough, mash them.
4. Mix every ingredient together with some cornstarch.
5. Add salt and pepper to taste.
6. Form the mixture into a ball and add a cheese inside.
7. Deep fry until golden brown.
8. Strain excess oil and serve.

Suppliers

Our main suppliers are the market vendors in Poblacion, Baco, Oriental Mindoro. They
will supply our business with inventory items such as potatoes, carrots, green onions, corn
starch, oil, and Eden cheese. We will maintain a good relationship with them by being a
wonderful client, maintaining regular communication, providing prompt feedback, and
rewarding exceptional service with loyalty.
Inventory

Inventory item Unit price Quantity in stock Total cost

Potatoes Php 18.33 One half kilo Php 55.00

Carrots Php 16.00 One piece Php 16.00

Green onion Php 10.00 One bunch Php 10.00

Corn starch Php 25.00 One eight kilo Php 25.00

Oil Pho 27.00 One bottle Php 27.00

Eden Cheese Php 20.00 One piece Php 20.00

Trading hours:

Our trading hours start from 8:00 am until 5:30pm every day.

Communication channels:

Our customers can contact us in our hotline number (09922753956) and official Facebook page
(Vegie-pop Snacks) which is available anytime for their orders, inquiries, and suggestions.

Payment types accepted:

The type of payment that we will accept is cash in general, from walk-in and online customers.
But we will also accept payment through G-cash and PayMaya from them in case that they don’t
have any cash in hand.

Credit policy:

Vegie-pop Snacks will allow the customers to purchase the product on credit with a
limitation of Php 70.00. However, this offer is not available for all, only to those students or
customers who buy the product frequent enough for the owners to recognize them. This is to
avoid losses due to unpaid credits caused by business mismanagement.

Warranties & refunds:

The customers may return the products within 15 hours after the purchase in case that
they are not fully satisfied with the packaging and taste of vegie-pop. To address this, we will
offer either to change the product with a fresher one or give them their money back.
Quality control:

To make sure that our product has good quality we will examine the manufacturing
procedures, and testing products. All of this is done to keep track of significant product
differences. By examining it, we will ensure our product are free from spoilage, the process
reduces waste, and the product meets the customer's expectations before it leaves the cart.

Memberships & affiliations:

The business owners are members of the Entrepreneurship Club in Baco National High School at
Poblacion, Baco, Oriental Mindoro.

Sustainability plan
Environmental/resource impacts

A possible negative effect of the Veggie Pop business to the environment could be the
generation of food waste. As the product is made from mashed potatoes, carrots, and other
vegetables, there may be leftover vegetable scraps and trimmings that are not used in the recipe.
If not disposed of properly, these vegetable scraps could contribute to organic waste in landfills,
which can produce methane, a potent greenhouse gas that contributes to climate change.

Additionally, the frying process used to cook the Veggie Pop product may generate
significant amounts of cooking oil waste, which, if not disposed of properly, could contribute to
environmental pollution. Used cooking oil that is not properly disposed of can clog drains,
pollute waterways, and harm wildlife.

Finally, if the Veggie Pop business uses single-use packaging materials, such as plastic
bags or containers, these may contribute to plastic pollution and harm the environment. It is
important for the business to consider using eco-friendly or biodegradable packaging materials
to minimize its impact on the environment.

Community impact & engagement

Since the community is involved as well in purchasing our product, we must of course
encourage them to dispose the waste materials properly.

Risks/constraints

These impacts could negatively affect our public image and may result to decrease in
sales which could most probably affect our overall business operations.
Strategies

To control the negative environmental impacts of the Veggie Pop business, the owners could
implement the following measures:

 Reduce food waste: The owners could explore ways to reduce food waste by finding
alternative uses for vegetable scraps and trimmings, such as using them to make
vegetable stock or composting them. They could also consider purchasing pre-cut
vegetables to minimize waste in the preparation process.
 Proper disposal of cooking oil: The owners could properly dispose of their cooking oil
waste by recycling it or working with a company that specializes in the collection and
recycling of used cooking oil. This will help to reduce pollution and minimize the
environmental impact of their operations.
 Eco-friendly packaging: The owners could use eco-friendly or biodegradable packaging
materials instead of single-use plastic materials. This will help to minimize plastic
pollution and reduce the environmental impact of their packaging.
 Energy-efficient equipment: The owners could invest in energy-efficient equipment, such
as deep fryers and ovens, to reduce their energy consumption and minimize their carbon
footprint.
 Educate customers: The owners could educate their customers on the importance of
sustainability and encourage them to recycle or properly dispose of their packaging
materials. This will help to promote environmental awareness and responsibility among
their customer base.

By implementing these measures, the Veggie Pop business can minimize its negative impact on
the environment and operate in a sustainable and responsible manner.

Action plan

Sustainability milestone Target Target duration

Reduce waste 55% reduction 6 months

Recycle cooking oil 30% 6 months

Use eco-friendly packaging 100% 6 months

Purchase energy-efficient equipment 30% 6 months

Educate customers 45% 6 months

The Market

Market research

The entrepreneurs used Google Forms to conduct a survey regarding their product and
this was conducted from March 32, 2023 through April 2, 2023 at 6:00 pm. From the various
grade level students of Baco National High School, the Google Forms gathered 100 responses.
Most of the questions were close-ended to make it easier for the respondents to answer and
respond.

SURVEY QUESTIONNAIRES
1. How often do you buy snacks at the canteen or other snack stores?
o Always
o Sometimes
o Rarely
o Never
2. What factors influence your decision when buying snacks?
o Taste
o Nutrition
o Convenience
3. How do you like your snacks to be cooked?
o Fried
o Boiled
o Steamed
o Roasted
o Others:
4. How do you like your snacks to taste?
o A bit salty
o Sweet
o Cheesy
o Savory
o Spicy
5. How often do you consume snacks that contain vegetables?
o Everyday
o Almost everyday
o Four times a week
o Thrice a week
o Twice a week
o Once a week
o I don’t consume any vegetable-based snacks
6. How important is it to you that your snacks are made from healthy ingredients?
o Very Important
o Important
o Somewhat important
o Not important at all
7. Would you be interested in trying vegetable-based snack options if they were readily
available?
o Yes
o No
8. Would you be willing to pay more for a vegetable-based snack than a traditional snack?
o Yes
o No
9. What types of vegetables do you prefer to have, as ingredients of your snacks?
o Potato
o Cabbage
o Carrot
o Green onion
o Kamote
o Bottle gourd (upo)
o Others:
10. Would you be interested in purchasing a vegetable-based snack that contains cheese?
o Yes
o No
11. How do you discover new snack options? Would you be open to trying new vegetable-based
snacks you found through different channels (e.g. social media, in-store displays, word-of-
mouth recommendations)?
o Yes
o No
12. Do you have any dietary restrictions that would limit your desire to consume certain types of
vegetable-based snacks?
o Yes, state
o None
13. In 1-3 sentences, please state your reaction toward our product.

Market targets
The business aims to have a 2.83% growth in their monthly sales every month.
Environmental/industry analysis
Market size

The average daily sales of Vegie-pop’s competitors are listed as follows:

• Street food Vendor 1 (kwek kwek, fishball,kikiam, calamares) - 190

• Street food Vendor 2 (lumpia, kwek wek, kikiam, fishball)- 210

• BNHS School Vendor 1 (turon)-50

• BNHS School Vendor 2 (siomai)- 65

• BNHS School Vendor 3 (pancake)- 25

TOTAL: 540

Considering a penetration percentage of 65%, the market size will be 351.

Your customers
Customer demographics

The municipality of Baco has an estimated total population of 39, 817. The residents
were mostly students, teachers, social workers, vendors, tricycle drivers, and business owners.
The schools that most teachers and students attend to are Baco Catholic school, Julio R.
Hernandez Elementary School, Benito R. Villar Memorial School, and Baco National High School.
The business owners plan to open the shop near or inside the vicinity of Baco National High
School that have approximately 2100 students from grade 7 to grade 12 ranging from the age
group of 11-23.

Key customers

Vegie-pop Snacks intends to set up in a busy strategic location and offer customers a new and
healthy snack.

Students. With a high number of schools and educational institutions within the vicinity, the
business has a great chance of benefitting from high student populations to improve revenue
margins. Special offers targeting students will go a long way in building long lasting
relationships with students.
Teachers and School staffs. Teachers and other staffs working at BNHS are also considered as
primary consumers of Vegie-pop Snacks. They have both the demand and purchasing power to
buy snacks or even as "pasalubong" to their families.

Other people living or working near the shop. They will most likely be influenced by other
consumers to buy vegie-pop from the cart. By the use of marketing strategies, the cart will be
able to attract new consumers like them and build meaningful relationship in order to increase
sales.

Customer management

Strengths Weaknesses

 Nutritious product.  Lack of variety.

 Affordability  The snack is fried which made it less of a
 Technology Literacy of the owners healthy product.
 Limited knowledge about business.
 Limited flexibility in pricing

Opportunities Threats

 Offer the product in variety of flavors.  Increasing number of competition.

 Business expansion.  Inflation.
 Offer attractive promotion.  Global warming affecting the supply of
ingredients.
 Strict government policies
As business owners, we are going to provide great tasting and safe products to please
our customers. Through effective advertising, we will able to retain existing customers and
reach a wider variety of audience whom we could consider as prospect targets. We are going to
use both personal and online marketing to create positive customer relationship and as a result,
increase our sales.

S.W.O.T. analysis
Your competitors

Competitor Established Size Market Value to Strengths Weakness

date share customers es
(%)
Street food N/A 2 35% Convenient Customers are Unhealthy
Vendor 1 (kwek staffs familiar with the
kwek, Affordable
owner
fishball,kikiam,
calamares)
Street food N/A 2 39% Convenient They’ve gained Unhealthy
Vendor 2 staffs customer’s trust
(lumpia, kwek Affordable
wek, kikiam,
fishball)-
N/A 1 staff 9% Convenient Located inside the Unhealthy
BNHS School Affordable campus
Vendor 1 (turon)

BNHS School N/A 1 staff 12% Convenient Located inside the Unhealthy
Vendor 2 campus
(siomai)- Costly

BNHS School N/A 1 staff 5% Convenient Located inside the Unhealthy

Vendor 3 campus
(pancake) Affordable Bland
Advertising & sales
Advertising & promotional strategy

Vegie-pop Snacks will incorporate contemporary marketing strategies in promoting their

product. This is currently the most effective medium used by business owners to advertise their
brand to the target consumers. Vegie-pops will be promoted on social media platforms such as
Facebook and Messenger. These social media websites may attract attention because they are the
most popular among people, particularly millennials. The use of social media in modern business
operations is crucial. Your customer base will grow as a result, and new visitors will become
devoted regulars (Rathi, n.d.).

By making sure that the customers are fully satisfied with the product, the shop will be able
to benefit from word-of-mouth marketing. It is a marketing strategy where customers recommend
a brand to others based on their experience with the product. This could be done through face to
face communication, writing product reviews or social media sharing (Crout, 2021).

Beside this, the shop will also plan events for special occasions such as valentine’s day,
Christmas, New Year, Buwan ng Wika, or even during examination periods. By customizing the
product depending on the trend while still sticking to its value and identity, the business will attract
new and wider set of consumers and develop customer loyalty.

By using these marketing strategies, Vegie-pop Snacks will be able to achieve desirable
percentage of brand recognition and sales needed to sustain the business' operation.

Sales & marketing objectives

The entity strives to achieve the following marketing objectives:

• Develop positive customer relationship and loyalty

• Attain 88% brand awareness in one month

• Achieve at least Php 375 daily sales

• Receive positive product reviews

Unique selling position

“You can eat vegies with Joy”

Sales & distribution channels

Channel type Products/ Percentage Advantages Disadvantages

services of sales (%)

Personal Selling Vegie-pop 80% This is the most Some customers may
convenient way of view this as
selling food products inconvenient.
and is familiar even to
customers within the
age range of 35 and
above.

Online Selling Vegie-pop 20% This is new and offers Additional expense for
convenience especially deliveries and internet.
to younger customers.
The Future
Vision statement
Vegie-pop Snacks’ vision is to be one of the best food carts that offers healthy, convenient and tasty
snacks that suit the taste of customers of all ages.

Mission statement
To provide good quality, affordable, and healthy vegie snacks that can bring joy and fulfillment to
the consumers. This is not limited to the costumer’s experience while consuming the product but is
extended up to the service and relationship that we build together with them and the overall
perception they have with our brand.

Goals/objectives
Vegie-pop Snacks strive to achieve the following goals/objectives:
• Develop positive customer relationship and loyalty
• Attain 77% brand awareness in one month
• Achieve at least Php 375 daily sales
• Receive positive product reviews
• Live up to the business’ USP: “You can eat vegies with Joy”

Action plan
MILESTONE EXPECTED PERSON RESPONSIBLE
COMPLETION DATE
Develop and test veggie ball recipe 30th May 2023 Chef and Kitchen Staff
Obtain necessary permits and licenses 15th June 2023 Business Manager or Legal
Consultant
Create marketing materials and 30th June 2023 Marketing Manager or Graphic
packaging Designer
Launch and start selling at Baco 15th July 2023 Sales and Operations Manager
National High School
Conduct special events to increase 10th August 2023 Marketing staffs
brand awareness
Financially stable business 30th October 2023 Financial Manager