"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
