NORTHWESTERN UNIVERSITY
Basic Education Department
Senior High School
Laoag City
BUSINESS PLAN
NORTHWESTERN UNIVERSITY
SECTION 1
EXECUTIVE SUMMARY
Leche flan is also known as creme caramel and caramel custard. It
is a dessert made up of an egg and milk dessert with a light caramel
topping on top. For many Filipinos, leche flan is still the best dessert. A
delicious sweet treat for any occasion, particularly for children's parties,
as well as a common pasalubong treat. We came up with the concept of
innovating leche flan and a recipe that would alter people's perceptions
of an ordinary leche flan as a once-in-a-while dessert by turning it into a
street dessert with a twist.
Graham flan cupcakes, graham de leche in a tub and ordinary
Letche flan are the perfect products. Graham de Leche is the
combination of graham crackers and leche flan. It is a decadent cake
featuring layers of graham cracker, whipped cream, and dulce de leche
flan. Students and neighborhood buyers will be our ideal target market
so they can afford to purchase our product. We'll use social media to
advertise our product.
Let's swEAT guarantees that when it comes to customer
satisfaction and premium offerings, consumers will be well entertained
and respected, allowing the brand to earn their confidence and
patronize the commodity.
NORTHWESTERN UNIVERSITY
SECTION 2
PERSONAL DETAILS
THE PROPONENTS
Avrylle
Kyle B.
Maneja
Avrylle was born at Mariano Marcos Memorial Hospital on April 21, 2003. She is the third
child of Mr. Edwin R. Maneja's and Mrs. Mildred B. Maneja. She is currently enrolled at
Northwestern University in the Accountancy, Business, and Management strand as a
Grade 12 student. She’s planning to take BS in Tourism Management in college to be a
great Flight Attendant in the future.
Ruthlyn A.
Ramos
She is a grade 12 Accountancy, Business and Management student at Northwestern
University. She was born in April 13, 2003. She lives in 13 Baay Batac City. In the
future, she will be a Certified Public Accountant.
NORTHWESTERN UNIVERSITY
Shaloome
Kaye C.
Bayudan
She was born in July 14, 2003 in Mariano Marcos Memorial Hospital, Batac City. Her
parents are Wilmer A Bayudan and Mary Jane C. Bayudan. She is currently studying as a
grade 12 student in Northwestern University of Laoag City. In the future, she will be a
successful business woman.
Rose Marie
A.
Tolentino
She was born on July09, 2001 in Bangui Ilocos Norte. Her parents are Mr.Rommel
Tolentino and Mrs.Gladys Bonita Tolentino. She is currently studying as a Grade 12
student in Northwestern University. In the future l, she will be a successful
entrepreneur.
NORTHWESTERN UNIVERSITY
James
Nicol B.
Arquillo
He was born in August 29, 2002 in Gov. Roque B. Ablan Sr. Memorial Hospital in Laoag
City Ilocos Norte. His parents are Niño R. Arquillo and Joyce B. Arquillo. He is currently
studying as a Grade 12 student in Northwestern University. In the future he will be a
successful chef for being good in cooking and baking.
Jhessa May
Duran
She was born on May 22, 2003. Her parents are Mr. Jummel Duran and Mrs. Elisa
Duran. She is now a Grade 12 student at Northwestern University. She will be a great
flight attendant in the future.
NORTHWESTERN UNIVERSITY
Mark
John
Jacinto
Axcel Laoang Pasion
He was born on November 21, 2000, in the General Hospital of Laoag City. Jowie and
Mariebel Pasion are his parents. He is presently a 12th grade student at Northwestern
University. Because he is talented in the kitchen, he will become a successful professional
chef in the future.
NORTHWESTERN UNIVERSITY
Avrill Gem
V.
Geronimo
He was born in april 16, 2003 in laoag city, his parents are Gelmer S. Geronimo and
Marissa V. Geronimo. He is currently studying as grade 12 student in northwestern
university in the future he will be a successful chef for being good at cooking.
Allysa
Quiazon
She lives in 48A Cabungaan Laoag City. Allysa is 18 years old and she was born in
Laoag City General Hospital on March 14, 2003. She is a grade 12 student in
Northwestern University, major in cookery. SHE LOVES LOVE COOKING.
NORTHWESTERN UNIVERSITY
Gianne
Castillo
She was born on March 22, 2003 in Laoag City. Her parents are Mr. Gil A. Castillo and
Mrs. Aurelia D. Castillo. She is currently studying as a Grade 12 student in
Northwestern University. In the future , she will be a successful chef.
THE ADVISERS
Mr. Paul Calventas
Ms. Faith Joangelica
Gomez Evangelista
NORTHWESTERN UNIVERSITY
SECTION 3
OVERVIEW OF THE BUSINESS
Let’s swEAT will provide affordable high quality classic Filipino
dessert. We sell different kinds of leche flan like ordinary Leche Flan,
Graham de Leche and graham flan cupcakes plus special palitaw. This
business was made because we need it for or work immersion.
NAME OF THE BUSINESS
NORTHWESTERN UNIVERSITY
BUSINESS PLAN PROPER
THE NEEDS
Based on the data collected, the information below depicts the problem/need of the
business plan.
1.
Sweeter Graham de Leche
Consumers seek comfort in sweet delicacy; our store is now open to
provide you with the best goods available.
2. Products in a tub
People can now buy our product in a tub for a lower price
3. Home-made Leche Flans
Almost half of all consumers prefer to make desserts at home.
4. ONE-STOP SHOP
To bring those goods, a location/walk-in house with all of these items for
sale is required.
NORTHWESTERN UNIVERSITY
VISION, MISSION AND VALUES
The data below depicts the mission, vision, and values based on
the ready-made product principle
VISION:
“Be a business with creativity, ability, and most 'ANG SARAP' feedbacks of
sweet foods with the desire to expand and improve the food industry.”
Mission:
“Our mission is to create the finest and affordable food possible while also
using the business to encourage a healthy and lively community by bringing
costumers to real food.”
Values:
“It has gotten better as we've grown as a team. We value the pursuit of growth
and learning; as well as the development of a positive team and family spirit;
passion in the heart and mind; and honesty in everything that we do.”
NORTHWESTERN UNIVERSITY
MARKETING PLAN
The following information depicts the proposal based on the product concept
data collected. It encompasses the product or service's characteristics, the target
audience, and the marketing plans.
PRODUCTS
Desserts and sweet foods are the products we want to implement. Graham De Leche, Leche
Flan, Graham Flan Cupcakes, and Special Palitaw are among them. All of these are homecooked meals.
Sample Graham De Leche
NORTHWESTERN UNIVERSITY
Sample Leche Flan
NORTHWESTERN UNIVERSITY
Sample Graham Flan Cupcakes
Sample Special Palitaw
NORTHWESTERN UNIVERSITY
TARGET MARKET
The products are to be sold to:
STUDENTS with the age rage 13 and above who can afford and who loves to eat
the product.
NEIGHBORHOOD anyone who loves to eat desserts
PRICING
Our product tastes good and is affordable. It means that a lot of people especially
to our target market can afford it. We only get small percentage of interest in it
because getting the trust of our customer is the first thing we think. We depends
the prices of our product to the raw materials we will use in making it.
Advertising
We will use social media especially: Facebook this is for the customer to know
our brand and our product.
Telephone and Gmail we will use this for better customer communication
NORTHWESTERN UNIVERSITY
OPERATIONAL PLAN / PRODUCTION AND TECHNICAL
PLAN
The table below depicts our own production paradigm, which is focused
on our product definition.
INPUT
6 pcs graham
crackers
1 pack 125ml Nestle
All Purpose Cream,
1/3 cup condensed
milk
1 tsp Nescafe classic
1 cup crushed
grahams
1/3 cup melted butter
1 pack gelatin (9g)
½ cup cold water
6 egg yolks
300 ml condensed
milk
370 ml evaporated
milk
1-2 tsp vanilla extract
TRANSFORMATION
PROCESS
Step 1: Whip together
Nestle All Purpose
Cream and condensed
milk until light and
smooth. (5 minutes),
Step 2: Layer graham
crackers and cream
mixture on a serving
dish.
Step 3: Place the
prepared Creamy
Leche Flan on top and
fill the sides with more
cream mixture.
Refrigerate for at least
24 hours.
Mixed mixed grahams
and melted butter.
Line muffin tray with
cupcake liners. Put 2
tbsp of crumbs I each
liner. Press down
lightly to form
firmness. Put ½ cup
cold water and 1 pack
of gelatin (9g). set
aside and let it bloom.
OUTPUT
1 lyanera Creamy
Leche Flan
16 pcs Graham Flan
Cupcakes
or lemon juice
4 1/2 cups glutinous
rice flour
2 cups water
sugar for dusting
shredded coconut for
dusting
Mix the remaining
ingredients then add
the gelatin. Turn on
the flame in low to
medium heat. Stir
constantly until it
boils. Pour the mixture
on each liner. Poke to
remove bubbles. Chill
overnight.
Combine the glutinous Special palitaw
rice flour and water in
a mixing bowl until a
dense, sticky paste
emerges. Make little
balls of the dough.
A big pot of water
should be brought to a
boil. Boil the glutinous
rice balls until they are
firm and floating to
the surface, about 10
minutes. Allow the
palitaw to cool slightly
after draining the
bath.
When the cookies are
cool enough to touch,
wrap them in a bowl of
sugar and coconut.
Serve on skewers or
simple.
ORGANIZATION OR MANAGEMENT PLAN
This section will introduce you to our own organizational /
management map focused on our chosen industry.
Organizational Chart
CEO:
Avrylle Kyle Maneja
VICE PRESIDENT:
Ruthlyn Ramos
FINACIAL AND MARKETING STAFF:
PACKING TEAM:
Rose Marie Tolentino
James Arquillo
Shaloome Kaye Bayudan
Jhessa May Duran
Mark John Jacinto
DISTRIBUTOR:
COOKING STAFF:
Axcel Lao-ang Pasion
Allysa Quiazon
Avrill Gem Geronimo
Gianne Castillo
NORTHWESTERN UNIVERSITY
Contribution in the Business
Positions
CEO
Vice President
Financial and Marketing Staff
Packing Team
Distributor
Cooking Staff
Duties and Reponsibilities
Making big strategic decisions,
overseeing a company's overall
affairs and finances, and serving as
the primary point of contact between
the members.
Overseeing corporate affairs,
assisting in the development of good
client partnerships, improving the
company's operational efficiency, and
assisting in the achievement of the
company's financial objectives.
In charge of financial responsibilities
/ in charge of developing production
ideas with a high visual effect Before
making design choices, the job entails
listening to clients and considering
their needs.
Place finished products in containers
by stacking and piling them.
Organize goods collection and
delivery As part of this position, you
will be responsible for ensuring that
the correct goods are shipped to the
correct location on schedule and at a
fair cost.
Responsible for keeping the kitchen,
food prep areas, and food storage
areas clean and sanitized.
NORTHWESTERN UNIVERSITY
SECTION 5
SUSTAINABILITY
This part shows the financial plan, projected cost revenue, projected revenue, projected income
statement, and cash flow.
FINANCIAL PLAN
Capitalization
Let`s swEAT the initial capital is P 5,000.00. Our business has 11 members, each would
be responsible for P 454.55.
Monthly Expenses
The table below shows our projected expenses for the initial year of our operation
based on our product.
TABLE 1
MONTHLY EXPENSES
FIXED COST
Salaries
APRIL
MAY
P 2,000.00
P 2,000.00
(A)Total Fixed Cost
P 2,000.00
P 2,000.00
VAVIABLE COST (Month)
Graham Flan Cupcakes
Leche Flan
Special Palitaw
Transportation
P 700.00
P 1,000.00
P 700.00
P 200.00
P 500.00
P 500.00
P 500.00
P 200.00
(B)Total Variable Cost
P 2,600.00
P 1,700.00
(A+B) Total Monthly Cost
P 4,600.00
P 3,700.00
Table 1 shows the projected monthly expenses for the initial year of operation. It is
indicated that fixed costs is less than variable costs.
COMPUTING OF PROJECTED COST AND COST REVENUE
Table 2
Types of
Products
Costing
Graham
Flan
Cupcakes
C: 20
M:30
SP: 50
Leche Flan
C: 40
M:20
SP: 70
Special
Palitaw
C: 40
M: 20
SP: 60
TOTAL
PROJECTED REVENUE
Projected
Revenue
Daily
Revenue
Projected
Volume
Monthly
Revenue
(Daily)
16
(C x PVD)
C:320
(PVD x 30)
480
(DR x 30)
C: P9,600
300
SP:
P24,000
C:P12,000
SP: P 800
10
C: 400
SP: P700
10
C: 400
SP:
P21,000
300
SP: P600
36
C: P1,120
C-COST
SP:
P288,000
C:
P144,000
SP:
P252,000
C:
P144,000
SP:P18,000
1,080
SP: P2,000
LEGEND:
C:12,000
Yearly
Projected
Revenue
(MR x 12)
C:115,200
M-MARK UP
C:33,600
SP:
P216,000
C:
P443,200
SP:
SP:
P756,000
SP-SELLING PRICE
Table 2 & 3 showed the projected cost and revenue by month. Based on the table the Total
Revenue is P 756,000 the combined fixed and variable cost. It indicates that Let`s swEAT has the
great potential of generating profit.
Table 3
PROJECTED COST REVENUE
JANUARY
REVENUE P 63,000
COST
P 36,933
PROJECTED P 26,034
NET
INCOME
FEBRUARY
P 62,900
P 36,833
P25,800
JULY
P 62,500
P 36, 533
P 26,702
SEPTEMBER OCTOBER
P 63,000
P 62,600
P 38,066
P 36,933
P 26,068
P 25,000
AUGUST
P 63,500
P36, 000
P 26,000
MARCH
P 62,800
P37,033
P26,268
APRIL
P 63,200
P 36,933
P26,034
MAY
P 62,700
P 37, 533
25,900
NOVEMBER
P 63,400
P 36,800
P 27,068
JUNE
P 63,300
P 36,933
P25,500
DECEMBER
TOTAL
P 63,100
P 756,000
P37, 066
P 443,596
P 26,030
P 312,404
Computation of the projected income statement for the year ended and cash flow for the first
quarter of the year based on our product concept.
PROJECTED INCOME
STATEMENT FOR THE YEARS ENDED
REVENUE
COST/EXPENSES
PROJECTED NET INCOME
2021
P 756,000
P 443, 596
P 312,404
2022
P 1,134,000
P 665, 394
P 468,606
Projected income of the year is expected to by at least rise by .5%.
April
5,000.00
7,000.00
May
5,000.00
7,200.00
June
5,500.00
7,100.00
Fixed Cost
2,000.00
2,000.00
2,000.00
Variable Cost
Cash Balance Ending
2,600.00
2,400.00
1,500.00
3,700.00
1,500.00
3,600.00
Cash Balance Beginning
Cash Inflows
Bet Income
Cash Outflows