COMMISSION OF HIGHER EDUCATION
REGION V
LIBON COMMUNITY COLLEGE
COLLEGE OF EDUCATION
SY 2022-2023
Business Plan
Prepared by:
John Paul Odono
Gilbert Sazon
John Paul Nebres
John Lester Mangalleno
Kenneth Pantisma
Nino Sario
Paolo Dela Cruz
I.
INTRODUCTION
Being a student that has small allowance we tend to buy cheaper products like foods
and school supplies, our first choice of food is street foods because it is for people who
are also this the easiest business to find cannot afford the high the popular snacks that
affordable right price gf of food - this people like students.
Because this business is very affordable to the student and it's cheap, it's delicious, so
what are you waiting for.
The target market of our product are the stupents because it is affordable and it is one
of the most favorite of students now in face to face classess.
How will they buy? What's the buying and selling process look like?
The customers will get self-service some of our products and we are going to let them
eat. One they finished bating, they are going to pay cash once they finished.
We can provide enough amount of street foods to cater all of the students of licom, we
also serve freshly cook street foods unlike the other competitor re-heat their product
which are unhealthy, our business name is unique and it's catchy to the ears of
teenagers & students; our product like toknonoy and fish paul are bigger in size than the
competitor; we also offer variety of sauce that compliments the taste of our delicious
products.
We are going to create a facebook page; by doing that we are going to promote our
products so that many facebook user can see our products.
Street foods serves as comfort food for other people but as they are made-up of
some unhealthy ingredients, its effect on the customer is bad. By using alternatives,
which is a healthier version, the mindset of people regarding the bad effects of street
foods could be changed.
Furthermore, the business is concerned with manufacturing for they are the one to
produce their product and service for they will also be the one to sell and serve it to their
target costumer. As stated the partners are going to develop a product that will serve as
a healthier alternative of the existing street foods. A Product which is proven safe,
yummy, and affordable by Mr. Sazon, Mr. Odono, and Mr. Mangalleno. The procedure
of making their product is just the same as how other street food is made. Financially,
the business will be needing cash for acquisition of materials needed for making the
product and the small booth.
This plan is confidential and is owned by the owners mentioned above. This is
only intended for the person whom it is transmitted to and any reproduction of contents
of this plan without the consent of the owners is highly prohibited. The co-owners of the
business want to ensure that every information will not be disclosed to unauthorized
party most especially to competitors.
MISSION
To provide the customers good quality of food ingredients, well-sanitized street food,
good service, value for money, and bringing happier moments with their all- time
favorite street food.
VISION
To be the first cook-it-yourself, all-you-can-eat street food and go-to restaurant of
every families and barkadas in the Philippines.
OBJECTIVES

Continue to provide new and exciting flavors to the customers

To serve good quality ingredients and well-sanitized street food.

To provide our customers with good service and value for money.

To gain profit and expand the business on strategic food offered, time and
location.
To create great brand image and awareness in the market.

To heighten the competitive environment with innovative concept to use
as the business' leverage.
•
To promote Filipino culture through the well-loved street foods of Filipinos
•
To be a bonding spot or a hanging out place for group of friends and
families.

To build a relationship with our customers through our well-trained
employees.
PHILOSOPHY
Ang tunay na sarap, sa FishPaul and TokNonoy mo lang malalasap
ENVIRONMENTAL AND INDUSTRY ANALYSIS
A. ENVIRONMENTAL ANALYSIS
The ability to analyze the environment is a tactical tool. The practice of
discovering all internal and external factors that could affect an organization's
performance. The study includes determining the potential threat or opportunity
that each component may present. These assessments are later incorporated
into the decision-making process. The analysis aids in the coordination of
strategy with the organization's environment. Our shops face new obstacles
every day. A lot of new things develop throughout time, and the entire scenario
might shift in a matter of seconds. There are some variables that cannot be
avoided. However, many of these variables are within your control. All situational
factors that define daily conditions have an impact on businesses. As a result,
businesses must constantly examine the trade environment.
a. Political-Legal
Street foods don’t actually stay in a permanent place, going to different places
ensures to gather more customers. But, if were going to stay and build shop in a certain
place, getting a business permit from the municipal hall is a must. It is required to run a
business. Also, we are going to follow some laws that pertains to the health and safety
of our customers.This resolution underlines the importance of the Food Safety Act of
2013 and the Philippine Code on Sanitation.
Republic Act No. 10611 or the Food Safety Act of the Philippines
The "Food Safety Act of 2013," also known as Republic Act No. 10611, states
that food business operators must ensure that the food they are selling to customers
complies with all applicable food law requirements relevant to their activities in the food
supply chain and that control systems are in place to prevent, eliminate, or reduce
consumer risk. This also prohibits the use of expired ingredients and contaminated
water in the production of milk tea.
Presidential Decree No. 856 or the Code on Sanitation of the Philippines
In accordance with this decree, it is the local government units' duty to ensure
that food safety standards and laws are followed whenever food is produced,
processed, prepared, and/or sold within their territorial authority. This also covers the
issuance and revocation of the store's Sanitary Permit and the regular sanitary
inspection of the different milk tea store
b. Economic
Fishpaul and Toknonoy is primarily consumed fish and egg products
consisting fish ball and kikiam as the main component and quail eggs and duck
eggs. Fish ball and tokneneng is a common street food in the Philippines, fishball
is made from fish paste and various seasonings that are formed into small balls
and then deep-fried. The origins of fish ball can be traced back to China, where
fish balls are a popular snack and staple in many Chinese cuisines. Fish balls
were brought to the Philippines by Chinese immigrants and have since become a
beloved snack in the country. Today, fish balls are often sold by street vendors or
in food stalls in markets and malls across the Philippines.
While tokneneng consists of hard-boiled eggs that are dipped in orange batter
and then deep-fried. The origins of tokneneng are unclear, but it is believed to
have been influenced by Japanese tempura, which was introduced to the
Philippines during the Japanese occupation. The name "tokneneng" is believed
to have been derived from the Tagalog words "itlog" (egg) and "kunat" (rubber),
referring to the rubbery texture of the orange batter when fried. Today, tokneneng
is a common snack in the Philippines, often sold by street vendors along with
other popular street foods like fish ball and kwek-kwek (deep-fried quail eggs).
Introduction of cheap, high quality, different blends, and high demand among the
younger generation for a variety of street foods are expected to provide
economic opportunities for the market expansion.
c. Socio-Cultural
Filipinos have always enjoyed eating as a social pastime. Early Filipinos
established alcohol consumption as a cultural standard. As the Philippines
developed, coffee shops began to appear. Filipinos began to frequent coffee
shops as a place to unwind and mingle. The milk tea sector is well-liked in the
Philippines. Milk tea became well-known and widespread in this generation, and
it is currently the new trend. In the last few years, milk tea has become much
more popular among Filipinos. The Philippines attitude about milk tea is positive,
especially from the new generation
Milk tea remains popular among millennials and Generation Z. Being trendy is
getting more important in the modern world. Milk tea does not differ from the Filipinos'
efforts to stay current. The milk tea sector, which has been highly embraced, is
anticipated to grow rapidly in the next years.
d. Technological
Street food companies have fully embraced all the current trends that have
occurred with the advent of modern technological era. One new trend that has exploded
in popularity and is being embraced by almost all businesses is social media. Fishpaul
& Toknonoy must stay ahead of the curve while considering how today's consumers are
using technology to their advantage and how the shop can reach them to increase
business recall and engagement. Thanks to the explosive growth of social media,
customers can now participate in getting to know brands more and also the owners can
cope with the trends about street foods in social media.
B. INDUSTRIAL ANALYSIS
Industry analysis is particular to the industry in which a business is already active
or intends to expand. A business owner might use the information it gives to develop a
long-term plan to reduce risks and seize expansion possibilities.
Strength

Affordability of the product offer

Uniqueness

Menu variety

New product

Location
Weaknesses

Weather dependant

Seasonal and occasional dates
Opportunity

Threats
Venture into online marketing
 Bad weather
platforms
 Susceptible to current fastfood

Large potential market

Increase of customers

Trends
PRODUCTS
conglomerates
 Preferences of the customers
Business Owners Information
The name of our business sounds like a name and our logo has faces on it
because they are the owner of this business. FishPaul was derived from the nickname
of John Paul Odono and TokNonoy from Gilbert Sazon. Since childhood we are all lover
and a fan of streetfoods. Gilbert Sazon has experience in selling foods because he sold
vegetables before. John Paul Odono also has experience in selling since they sell crop
products.
This plan is confidential and is owned by the owners mentioned above. Any copy
of the contents of this plan without the owners' permission is strictly prohibited as it is
only intended for the recipient. The company's co-owners want to make sure that no
information is shared to unauthorized parties, especially to competitors.
Nature of Business
The essence of this food is to provide clients with low-cost, high-quality,
reasonably priced things that will actually satisfy them. Through the provision of highquality products, services, and a welcoming environment in which customers can satisfy
their cravings with their loved ones at a reasonable price. Customers for the cart include
students, young professionals, and residents of the area where the cart is placed.
Because this company is owned by seven people who collaborate on finances and
business strategies to ensure its success, the management has a corporation-like
organizational structure.
Top 10 Tips of being Respectful at Workplace
A polite working atmosphere improves employee morale and promotes a more
positive and productive work environment. Our business focus on the importance of
acting professionally and showing respect by doing the following easy yet effective
things:
1. Make a statement
Speak out if you observe unprofessional or unsafe behavior that threatens
the workplace. Everyone should be treated with respect.
2. Smile
Be kind and thoughtful to others. Make it a habit to greet everyone with a
smile when you arrive at work; it shows politeness and generosity.
3. Say Thank You
Even though it might seem obvious, many individuals either forget to say
"thank you" or don't say it with sincerity. Often express your thanks by letting others
know how much you value their contributions. Encourage your employees to
demonstrate your appreciation for their contributions.
4. Be discreet and considerate.
Pay attention to your surroundings. If you need to make a phone call while
working in an open location, be mindful of your own loudness and your
surrounding people.
5. Apologize.
Accept responsibility for your mistakes and develop a strategy for
corrective action. It took courage to apologize (without justification), and doing so
demonstrates your dedication to your coworkers and to your job.
6. Contribute in a positive way
Make sure your input is courteous and relevant throughout meetings. Give
people your entire attention and refrain from interfering with them.
7. Be prompt in your response
Responding quickly to calls and emails demonstrates your respect for other
people's time. If necessary, make sure information is shared and discussed
honestly. Information sharing is a show of confidence and trust.
8. Go the extra mile
Sometimes more assistance is required for your team to complete the task.
Offer to help out and lighten the strain. Returning the favor to a coworker who has
previously helped you is a great way to express your admiration and thanks.
9. Be reliable
Don't forget to fulfill your obligations and commitments. Keep your word. If
necessary, create work lists or reminders, and stay away from interruptions that
make it simple to forget deadlines. . You’ll earn your coworkers’ respect when they
know they can count on you.
10. Feedbacks are a gift.
Give praise much more frequently than criticism. Respectfully share your
knowledge while keeping the door open to improvement and learning. A
collaborative workplace where everyone shares their ideas and offers creative
solutions is one that succeed
V. PRODUCTION, OPERATION AND MANAGEMENT PLAN
A. PRODUCTION PLAN
B. OPERATION PLAN
Lobby Department
This is where the customers receive their orders. First, the cashier will great the
customers and ask the order of the customer. Second, the customer will say their orders
to the cashier. Third, the cashier will repeat their order and said the amount of the
customer orders. Fourth, the customer will pay and go to the table and wait for their
order. Lastly, the waiter will serve their orders.
GUEST
ARRIVAL
INTRODUCE
MENU AND
TAKING ORDERS
GO TO
COUNTER
THANK
GUEST
PAY
BILLS
SERVE
ORDERS
GO TO TABLE
HR Department
The department within a business that is responsible for all thing’s workerrelated. That includes recruiting, hiring new employees, promoting, training, paying,
selecting and firing employees.
Recruit
Demand
Hire New
Staff?
Yes
Post Job
Vacancy
Resume
Section
Set Job
Responsibilities
Training
Session
Become a Formal
Full Company
member
Resume
Section
Induction Process
Training
Required?
Yes
Yes
Start
Training
Meet
Requirement?
Evaluate
Training
No
Dismiss
Inventory Department
In order to make sure all raw materials that we are using in Jha's Tea shop are
clean, safe and have a very good raw materials quality, we will check and evaluate also
the supplies that we received from suppliers. To prevent run outs of stocks incident
during the operation, we will always check and manage the storage area and we will
also prepare a report for capacity of raw materials needed in order to reorder again
more supplies to the supplier. To store the raw materials, Jha's Tea shop have a room
for storing area that is secure and protected. We will ensure to keep the inventory
always clean and sanitized and to transfer raw materials we will always observe and
follow some health protocols to avoid contamination.
Purchase
Order
Reorder
Again
Immediately
Complete
Purchase
Always check the
storage area to
prevent running out
of stocks needed
during operation.
Receive Orders before
receiving orders always
check and evaluate the
supplies that you received
from supplier.
Store it to
the Proper
Storing
Accounting department
This is where the financial statement and payments transaction doing. The
accountant is the one who responsible of handling money, paying bills, payroll,
maintenance of general ledger, doing financial report and preparing of customers’ bills.
Start
Record
Transaction
Financial
Statement
Journal
Ledger
Financial Statement
Preparation
Trial Balance
Preparation
Adjust Trial
Balance
C. MANAGEMENT PLAN
Each entrepreneur has a special way of running their businesses to ensure that it
is organized, keeps everything safe and secure, and any other things the business
should have. Fishpaul and Toknonoy's owners are also the employees first because we
are starting to build our business. We will hire employees one by one as we expand our
cart/stall. There are a variety of effective business management techniques. This
cart/stall should be developed in order to function better, and for this to happen, the
owner's leadership and the collaboration of the employees must go together. There are
several employees working at fishpaul and Toknonoy's cart/stall to ensure its success;
The Owner has the highest position in the industry and who was there to handle
the risks. The owner, who acts as a mentor to his or her staff, to develops their talents
and skills to carry out their responsibilities effectively.
A Cashier is a member of the shop staff who scans merchandise to verify pricing
and quantities, helps customers who want assistance or product guidance, and
manages returns and exchanges as needed.
A Cook is a person that responsible for cooking food in a variety ways of
frying.
The franchiser provide a successful business model and ongoing support
to the franchisee, while protecting the brand and collecting fees for the use of the
franchise system.
VI.
MARKETING PLAN
Everything else in the business depends upon marketing because it has an
important part of business success. Every business owner wants to earn more money
and marketing is essential channel to reach that end goal. However, many businesses
wouldn’t exist because of owner’s lack of knowledge on marketing strategies that they
need to practice in running their business.
In addition, when it comes to business, competition is natural phenomena that we
always encounter in business strategy. The only way to gain a competitive advantage
over competition is aggressive marketing.
POSITIONING STRATEGY
Fishpaul and Toknonoy's cart/stall already had a strong presence on the
internet but could stand from more exposure by both staff and customers. Positioning
themselves in the media more aggressively will help with exposure and will act as
advertising as well. The Facebook page is a huge tool for the target consumer groups.
The cart/stall
is positioned as moderately priced and with great and high-quality
products.
PRICING STRATEGY

Discount – discount students and senior citizens by showing their valid ID.

The shop will also give promos if they buy 5 milk teas; they have a free 1
Medium size milk tea. With that, we will attract customers and gain more
income from our business.
PROMOTION STRATEGY

Using social media - updating and posting a teaser in social media that will
stimulates the mind prospect customers or buyers will give them curiosity
in the product. We will use social media as their voice of the product. We
will also post the information about the product.
DISTRIBUTION STRATEGY
We as an entrepreneur we will use direct marketing because we sell it directly to
the public, to promote the product directly to the customers.
PRODUCT
PRICE
After considering the market demand we have price all of the products in the
similar ranges as of our competitors. The selling price is as follows:

Small Serving --------------------- 49.00 per serve

Regular Serving-------------------- 59.00 per serve

Large Serving ---------------------- 70.00 per serve

Cheese cake ------------------------

Toasted bread ---------------------
COMPETITORS
We have a really tough competitor because milk tea shops are nearly
everywhere. The JAGHA’s Tea primary competitors are the MELTEA, Laloves Tea, and
MILKTEArrific. But none of our competitors are offering as much high quality and
delicious drinks as ours. Our high-quality, healthy and affordable drinks, combined with
the good customer service of our staff will give an advantage over other tea shops
nearby place.
PACKAGING
PLACE
OPERATIONS AND MANAGEMENT
Organizational structure
Financial Management
Jean Rose Ll. Olivarez
Production
Operation
Hazel M. Sabilala
Angela P. Secillano