"Delight with every taste and bite"
HIVE OF SWEETS
Maria Janna Ivy Montejo
Mary Grace Francisco
Joanna Marie Luna
Peter Dhan Abordo
Aliah Jean Buarao
Myra Francisco
Laliane Punay
Jenny Lucilo
Janice Cedron
Joan Cuario
CHAPTER 1. INTRODUCTION
A. THE BUSINESS CONCEPT AND THE BUSINESS MODEL
The business plan will show total investments of only 5,000 pesos from member of
business rendered 500 pesos each as a starting capital and to raise revenues for the implementation to sell and offer to customer.
Hive of sweets is a business dedicated in providing excellent quality, churros, ice
cream in churros and ice cream made and inspired by moringa and chili as main flavor to
value customers at E-mall located at Elias Angeles St., Naga city.
Manner the generate fair and equitable returns to present owner and superior value to
customers is we specialized in creating and offering a variety of deliciously churros and
ice cream better to try and taste for this coming summer.
Currently, the closest ice cream stall is located at third floor and second floor who sells
ice cream too. Churros wasn't available into other stall and competitors inside the mall
that is why we want to offer a product at a reasonable price and will deliver it presentable, neat and distinct to customer. Also for better gross and excellent performances, Facebook page of moringa and chili flavored ice cream and churros will present during our
three day food bazaar.
Expenses and other fees were time to time checked and listed during and after bazaar.
Permits like sanitary permits were enclosed for safety of everyone. In case of shortage,
members of the group and available budget will be used for additional expenses.
We want to offer simple products but will sink and mark for every customer that will
bring an edge for competition.
B. THE BUSINESS GOALS: MISSION, VISION, OBJECTIVES AND
PERFORMANCE TARGET
VISION

The vision of Hive Of Sweets is to become the first choice ice cream and churros
during the food bazaar and to become young entrepreneur respected along the
market.
MISSION

The mission of Hive Of Sweets is to provide a quality and unique ice cream and
churros to the customers present in the market and to generate fair and equitable
returns to both customer in giving exemplary service and to Hive of Sweets entrepreneurs in generating profit
OBJECTIVES

To establish excellent performance for strong market during the three day food
bazaar at ground floor, Nagaland E-mall.

To earn good financial returns for it means

To make customers comfortable and pleased by food and services

To become Hive of sweets remarkable place to work in
PERFORMANCE TARGET
PERFORMANCE INDICATOR
Area
Day 1
Day 2
Day 3
Growth on sales We want our start- 10% growth on 20% growth
per day
ing capital for sales BUSINESS
sales
moringa and chili
ice cream and churros to bring back.
on
C. BUSINESS OFFERINGS AND JUSTIFICATIONS
Hive of Sweets plans to sell four inch piece of churros at any dipping in a small
paper container, 3 pieces for 10.00 pesos only and you can get an Ice Cream for only
20.00 pesos. And we’ve come up on selling Mini churros which is 12 pieces for only
10.00 pesos. Our total capital in making this Churros is only 150.00 pesos including
the packaging and other expenses and can produce 25 pieces of four inch churros so
that’s the reason why we’ve come up to this price. The cost of our second product
which is Ice cream (Moringa and Chile Flavor) is 20 pesos in a cup. Our total capital
in making this product is 500.00 pesos which includes the packaging and other expense and it can make a maximum of 1 gallon (each of the flavor) and that’s why
we’ve come up to this price.
CHAPTER II. Executive Summary
Hive of Sweets is a food business which aims to provide affordable, fun and healthy
snacks to E – Mall customers and employees. This enterprise offers churros, chili and
moringa ice cream at ground floor of E – Mall, Elias Angeles St., and Naga City.
The entrepreneurs involved for the creation of this business are Maria Janna Ivy Montejo, Peter Dhan Abordo, Alliah Jean Buarao, Joanna Marie Luna, Mary Grace Francisco,
Myra Francisco, Laliane Punay, Jenny Lucilo, Janice Cedron and Joan Cuario.
The members of Hive of Sweets are all ABM 12B of ACLC Naga. This is the first time
they commerce in a business undertaking.
As the business will require the consumption of various raw ingredients available in
the department store and public market in Naga city and also to our member in her residence in her residence at Pili, Cam. Sur, it will contribute to the local economy by helping business such as grocery or department store owners.
1. Enterprise Organizations and Capabilities
VISION
The vision of hive Of Sweets is to become the first choice ice cream and churros during the food bazaar and to become young entrepreneur respected along the market
MISSION
The mission of Hive Of sweets is to provide a quality and unique ice cream and
churros to customers present in the market and to generate fair and equitable returns to both customer in giving exemplary service and to Hive of Sweets entrepreneurs in generating profit.
OBJECTIVES

To establish excellent performance for strong market during the three day food
bazaar at ground floor, Nagaland E-mall.

To earn good financial returns for it means

To make customers comfortable and pleased by food and services

To become Hive of sweets remarkable place to work in
2. The Suppliers and all Major Service Provider
The raw materials are available in Department store in Naga city and at Pili,
Cam. Sur. Myra Francisco will be the source for the main ingredients and flavor for
ice cream and the equipment to be utilized were also available in her house.
ENTERPRISE STRATEGY SYSTEM
MARKETING STRATEGY
To guide the organization and to live distinct impression upon its customers, Hive of
Sweets will do its best to become one of the leader sweet snacks in the market by offering
products that will satisfy cravings and budget. This product differentiation strategy is expected to capture the attention of the mall.
PROMOTIONAL MEASURES
Hive of Sweets will make and create a Facebook page that will launch product and
will accept orders and entertain buyers before and during food bazaar. Upbeat music shall
accompany the event. Balloons and other decorations can be used will be set up around
the stall.
The point-of-sale display will be done in a creative manner to appear visually appealing to potential customers during the bazaar. The 3-1 hour before the mall will close we
are going to announced for a special offer to customers if numbers of products are still
available and are not yet sold.
COMPARISON AND CONTRAST TO COMPETITORS
Currently churros, chili and moringa ice cream are not yet offered to E-mall. These are
unique products that will complete with the sweet offerings within the area.
To retain our customers, we will ensure the novelty of its creation to entice our customers to try our products, that every batch of churros and ice cream will have the highest
quality and consistency.
The snack considered relatively comparable to our products are fried bananas, kwekkwek, fishball, sundae, float and other products of ice cream located near outside the mall
and are present inside the mall.
Our price is equivalent to the price of fried banana, frozen products ranges from 20.00
up to 25.00. The packaging of our product is presentable and easy to get and received by
customers for its convenience than to other canteen like in 4th floor of E-mall serving customers like Bingo goers and students of ACLC giving us a competitive edge.
MAIN CUSTOMER
The main customer of Hive of Sweets shall be the students in college, SHS, JHS, Elementary also employees and customers on the mall. Adults are also free to buy and experience our product and service.
ENTERPRISE DELIVERY SYSTEM
INPUT
THROUGHPUT
-
Water
-
-
Butter
water with butter
-
Salt
and salt in a sauce-
-
All-purpose flour
pan and bring to
-
Egg
boil over high heat
-
Oil
-
Sugar
stir vigorously until
-
Cinnamon
the mixture forms a
-
Combine a cup of
Add the flour and
ball about 1 minute
-
Remove the dough
from the heat and
while stirring constantly, gradually
beat the eggs into
the dough
-
Scoop dough into
piping bag fitted
with a star piping
tip and pipe it directly into hot oil to
desired length and
cut with fork
-
Cook about 2
minutes or until the
desired color of
brown
-
OUTPUT
Roll the churros in
cinnamon sugar
CHURROS
mixture
-
Cornstarch
-
-
Milk
dissolve cornstarch
-
Dark chocolate
in cup of milk and
-
Sugar
reserve
-
In a small bowl,
Chocolate Dipping
Combine the
chocolate and the
remaining milk in a
saucepan
-
Stirring constantly,
melt the chocolate
over medium-low
heat add the sugar
and dissolved cornstarch, whisking
constantly until the
chocolate is thickened.
-
Remove the pan
from the heat and
whisk until smooth
then reserve in a
warm place
-
Heavy cream
-
Heat together all
-
Sugar
the ingredients for
-
Vanilla
few minutes
-
Let it simmer
-
In a bowl, dissolve
-
Cassava flour
-
Coconut milk
Cassava flour in a
-
Skim milk
hot water for the
Vanilla Dipping
-
Food color
preparation of our
-
Evaporated Milk
ice cream
-
Moringa powder
-
Chile powder
-
Mix the Cassava
Ice Cream
flour mixture, skim
Moringa and Chile flavor
milk, coconut milk,
evaporated
milk
and mix it in 1 hour
or less depend if
you have a machine
that you can use
-
Then you can now
mix and add the
food color, sugar
and your desired
flavor according to
your taste and put it
in the freezer for
10-15 minutes for
the finish product.
PROJECTED INCOME:
As such we expect our customers to share good reviews about us through social media or
orally. Thus, the financial plan is simply broken down into cash needed for the food bazaar as follows:
Starting capital
0
Investment
5,000.00
Ice cream expense
2000.00
Churros expense
1,500.00
Packaging expense
300.00
Rent expense
200.00
Decoration and other fees
150.00
Transportation expense
150.00______________
Total expense
(4,300.00)
Cash on hand:
Members
Maria Janna Ivy
Montejo
Joan Cuario
Mary Grace Francisco
Jenny Lucilo
Peter Dhan Abordo
700.00
Contribution
500.00 pesos
Members
Myra Francisco
Contribution
500.00 pesos
500.00 pesos
500.00 pesos
Laliane Punay
Janice Cedron
500.00 pesos
500.00 pesos
500.00 pesos
500.00 pesos
Alliah Jean Buarao
Joanna Marie Luna
500.00 pesos
500.00 pesos
Income Statement
Hive of Sweets
Statement of Profit and Losses
Sales
5800
Less
Ice cream expense
Churros expense
(2000.00)
(1500.00)
Packaging expense
(300.00)
Rent expense
(600.00)
Advertising Expense
(150.00)
Transportation expense
Net Income
(150.00)
(4300)
1500.00
CASH FLOW
Hive of Sweets
Statements of Cash Flow
Operating
Payments for:
E-Mall rent
(600)
Packaging expense
(150)
Transportation expense
(150)
Ingredients
(3500)
Received from costumer
5800
1500
Financing
Investment
5000
6500
CHAPTER III: The Business Proponents
ORGANIZATIONAL CHART
TOP
MANAGEMENT
Maria Janna Ivy
Motejo
FINANCE
Mary Grace Francisco
Myra Francisco
Laliane Punay
Jenny Lucilo
TECHNICAL TEAM
Peter Dhan Abordo
Aliah Jean Buarao
OPERATION AND
SUPPORT TEAM
Janice Cedron
Joan Cuario
Joana Marie Luna
TOP MANAGER
Maria Janna Ivy Montejo will be the Top manager of Hive of Sweets that has experience during her Junior high food fest at Vito High school ,operated also a business and
also taken Bread and Pastry and Food processing in the said school.
FINANCIALS
Our main concern will be having a sufficient cash on hand to meet our payments and
needs to generate positive cash flows and sufficient cash reserves which will be analyze
and take on hand by Mary Grace Francisco, Jenny Lucilo, Myra Francisco and Laliane
Punay who are currently taking Accountancy, Business and Management of ACLC.
Meeting the almost same estimates of money to generate for three day bazaar with the
expenses is one of their work to perform.
TECHNICAL TEAM
Providing the technological needs to operate the business is one of the task to do by
Peter Dhan Abordo and Alliah Jean Buarao.
OPERATION AND SUPPORT TEAM
The Operation and Support team are assigned to solve problems that will occur during food bazaar. Team to operate job for making the business exemplary are Janice
Cedron, Joan Cuario, and Joanna Maria Luna, present students of ACLC- Naga taking
ABM as their strand.
CHAPTER IV: The Target Customer and the Main Value Proposition
TARGET CUSTOMER
Since we are dealing with products available during summer and even not summer
season, students, worker/employers or adults and children are the target customer for our
food business who are capable and willing to buy the churros and ice cream flavored by
moringa and chili.
MAIN VALUE PROPOSITION
Most probably customers are attracted with the price that are directly proportional to
their assumed price. When it comes to food, attractive and something new took their attention and tend for them to buy. Both our products are sweet and has minimum price of
10 pesos and maximum of 25 pesos.
Customers buy foods or try services when they are convinced from its quality. We
are going to make and proposed discount and promo during food bazaar every purchased
products. Decreasing price for around 7pm if products total number are still many to sell
are also plan to do. Good marketing and communication skills will be our way for them
to buy our products. Attractive and presentable place and stall and easy in serving products is one of our strategy in terms of obtaining customer.
CHAPTER V: Market Demand and Supply, Industry Dynamics and
Macro Environmental Factors
MARKET DEMAND AND SUPPLY
The estimated Ice cream products that we are going to sell for 3 days is 160 cups of
Moringa and chili flavor while the churros in a stick and mini churros we are going to
sell 20 pieces of each product per day.
Critical factors market demand and supply may occurred during the food bazaar this are
the:

Shortage of supply

Surplus of product during the food bazaar

Competition around the market

Changes of price for supply

Unexpected expenses
INDUSTRY DYNAMICS
COMPETITORS
THEY HAVE,WE DON'T
WE HAVE,THEY DON'T
Angel's delight
Different toppings to
Homemade ice cream,
Serve and variety of organic and flavor
Price to offer
healthy
Mcdonalds
sundae, float drinks
and dips
Offers affordable prices to
customer
Grade 12 Entrepreneur
Different variety of food and
Creative evolution of
Student
services
product
MICRO ENVIRONMENTAL FACTORS

SOCIAL ENVIRONMENT. Food bazaar is located at ground floor of E-mall.
Food Businesses found and can be seen inside the mall are the competitors and also the Grade 12 entrepreneur students. Old, middle age, teenagers and children
were the estimated customer of hive of sweets. Low – to – middle class residents
is in the area around the e-mall are also the target customer of the business.

POLITICAL ENVIRONMENT. Governance system around the e-mall states
that entrepreneur students shall not sell around the mall only available at ground
floor. Products to be sell must not the same into other stall.

ECONOMIC ENVIRONMENT. In case of shortage for supply of production
other convenient stores or super market will serve as the alternative.

TECHNOLOGICAL ENVIRONMENT. For food orders the Hive of sweets are
available in facebook page to render service.
CHAPTER VI: PRODUCT/SERVICE OFFERINGS DESCRIPTION, EVOLUTION AND JUSTIFICATION
PRODUCT NAME
CHURROS
ICE CREAM
DESCRIPTION
SUGGESTED
PRICE
Is a tasty deep fried,
ridge sticks of
dough with sugar
Churros in a stick
sprinkled over it
for 10.00 pesos
and has two dipping each
to choose, vanilla
and chocolate.
Mini Churros 12
pieces for 10.00
pesos
Is
healthy
from fresh and organic
flavor
ingredients.
Affordable to customers and price
vary according to
its size that is why
we focus in the
prices that is minimum to 10.00 and
maximum to 20.00.
and
( MORINGA AND creamy ice cream
CHILI)
JUSTIFICATION
and
1,000.OO as three
20.00 each
day income for the
food bazaar is
enough for hive of
sweets. Maintaining
the start up capital
to be always in cash
on hand.
CHAPTER VII: Enterprise Strategy and Enterprise Delivery System
Enterprise Strategy
Physical Facility
The store will decorated with balloons and banderitas to attract the curious passersby and
to provide a welcoming atmosphere for the entire passersby to step in.
The marketing staff of Hive and Sweets plans to promote the business through the use of:
Music: The use of music within the store will attract the customers and retain it especially if it is their type of music.
Promotion
Advertising the Hive of Sweets by means of social media by creating a page featuring the
Hive of Sweets stores and the product that we offer.
ENTERPRISE DELIVERY SYSTEM
INPUT
THROUGHPUT
-
Water
-
-
Butter
water with butter
-
Salt
and salt in a sauce-
-
All-purpose flour
pan and bring to
-
Egg
boil over high heat
-
Oil
-
Sugar
stir vigorously until
-
Cinnamon
the mixture forms a
-
Combine a cup of
Add the flour and
ball about 1 minute
-
Remove the dough
from the heat and
while stirring constantly, gradually
beat the eggs into
the dough
-
Scoop dough into
piping bag fitted
with a star piping
tip and pipe it directly into hot oil to
desired length and
cut with fork
-
OUTPUT
Cook about 2
minutes or until the
desired color of
brown
CHURROS
-
Roll the churros in
cinnamon sugar
mixture
-
Cornstarch
-
-
Milk
dissolve cornstarch
-
Dark chocolate
in cup of milk and
-
Sugar
reserve
-
In a small bowl,
Chocolate Dipping
Combine the
chocolate and the
remaining milk in a
saucepan
-
Stirring constantly,
melt the chocolate
over medium-low
heat add the sugar
and dissolved cornstarch, whisking
constantly until the
chocolate is thickened.
-
Remove the pan
from the heat and
whisk until smooth
then reserve in a
warm place
-
Heavy cream
-
Sugar
the ingredients for
-
Vanilla
few minutes
-
Cassava flour
-
Heat together all
-
Let it simmer
-
In a bowl, dissolve
Vanilla Dipping
-
Coconut milk
Cassava flour in a
-
Skim milk
hot water for the
-
Food color
preparation of our
-
Evaporated Milk
ice cream
-
Moringa powder
-
Chile powder
-
Mix the Cassava
Ice Cream
flour mixture, skim
Moringa and Chile flavor
milk, coconut milk,
evaporated
milk
and mix it in 1 hour
or less depend if
you have a machine
that you can use
-
Then you can now
mix and add the
food color, sugar
and your desired
flavor according to
your taste and put it
in the freezer for
10-15 minutes for
the finish product.
CHAPTER VIII: THE FINANCIAL FORECASTS AND EXPECTED RETURNS,
RISKS AND CONTENGENCIES
Payback time = total investment
Expected NET income
= 5,000
1500
= 0.3 or 3 days
Expected return = total NET Income
Sales
= 1500
5800
= 0.26 or 26%
Payback Time
Our total investments is 5000.00 pesos and the expected net income is 1500.00. We divide our total investment over to the expected net income. The answer is 0.3 then convert
it with the whole number with the result of 3 which is equivalent to days. So the Payback
time is on the 3rd day of food bazaar.
Return on Sales
We divide the total Net Income which is 1500.00 pesos over 5800.00 pesos sales and we
get 0.26 or 26%, that is the almost percent that we aim to gain in this bazaar.
RISK MANAGEMENT PLAN
AREA
RISK AND MANAGEMENT ACTION
MARKETING
Avoid over-reliance on customer or product
OPERATIONS
Hold spare capacity
FINANCE
Financial managers will keep the financial records up- to – date
PEOPLE
Discuss the current marketing status, financial report and records, sales if necessary for the improvement of Hive Of Sweets
CONTINGENCY PLAN
Theft and fraud. Every sales is being check and record by
Financial managers, receipt and other expense
are actively recorded and keep.
Financial crisis. Marketing strategy for improvements:

Survey customers and changed the strategy
if needed to perceived value pricing

Think how to improve products
CHAPTER IX
ENVIRONMENTAL AND REGULATORY COMPLIANCE
The following are the permits needed to start up a food business:

Department of trade and industry –

Barangay Clearance – Peñafrancia, Naga city

Bureau of Internal Revenue for Certificate of tax payment – J. Miranda Ave.,
Panganiban drive, Naga city
Cor. Princenceso St.,Monterey village, Naga city

Mayor's Permit – City hall complex, Miranda Ave., Naga city

Sanitary permit – Old Hall of Justice Building,J. Miranda Ave.,Naga City
CHAPTER X: CAPITAL STRUCTURE AND FINANCIAL OFFERING:
RETURNS AND BENEFITS TO INVESTORS FINANCIERS AND
PARTNERS
The Hive of sweets are no starting capital so all the members or the partners in Hive
of Sweets contribute 500 pesos each to invest in the business.
Starting capital
0
Investment
5,000.00
Ice cream expense
2000.00
Churros expense
1,500.00
Packaging expense
300.00
Rent expense
200.00
Decoration and other fees
150.00
Transportation expense
150.00______________
Total expense
(4,300.00)
Cash on hand:
Members
Maria Janna Ivy
Montejo
Joan Cuario
Mary Grace Francisco
Jenny Lucilo
Peter Dhan Abordo
700.00
Contribution
500.00 pesos
Members
Myra Francisco
Contribution
500.00 pesos
500.00 pesos
500.00 pesos
Laliane Punay
Janice Cedron
500.00 pesos
500.00 pesos
500.00 pesos
500.00 pesos
Alliah Jean Buarao
Joanna Marie Luna
500.00 pesos
500.00 pesos
Total Capital: 5000.00 pesos
Total Expected Income: 1500.00 pesos
Gross: 5800.00 pesos
Net: 1500.00 pesos
CAPITAL STRUCTURE
Ice cream expense
2000.00
Churros expense
1,500.00
TOTAL INVESTMENT:
5000.00 pesos
Packaging expense
300.00
Rent expense
200.00
Decoration, Transportation
and other fees
300.00
CASH 0N HAND
700.00