Kingfisher School of Business and Finance
Kingfisher School of Business and Finance
Dagupan City
Twist & Tart: The Manufacturing and Distribution of Milk Tea Tart in Dagupan City
In partial fulfillment of the Requirements in BME89:
Management Services - Thesis or Feasibility
Submitted by:
De Guzman, Mark Jhoven C.
Caldea, Jherlene D.
Cera, Ana Marie L.
Del Prado, Juan Miguel I.
Eduarte, Marvin Medel C.
Garnace, Gabriel Ace M.
Martinez, Feriemar O.
Oabel, Mark Jason S.
Serapion, Brilliane Florin D.
Submitted to
Mr. Daryl Ejeil F. Sinlao,
Mr. John Kennedy L. Cervantes
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
Advisers
ACKNOWLEDGEMENT
We, the researchers, would like to acknowledge and give thanks to those who
contributed to the completion of this research.
First and foremost, we would like to express our gratitude to the Almighty God
who gave us strength, courage, and wisdom throughout our feasibility journey. Our
journey would be full of hardship if it weren't for his guidance, which made us feel
motivated and inspired.
We also would like to express our sincere gratitude and appreciation to our
research advisers, Mr. Daryl Ejeil F.Sinlao and Mr. John Kennedy L. Cervantes, who
guided us and kept on pushing us to be great and do great until the end. Their trust,
support and expertise helped and encouraged us to not give up and improve our
perspective and our paper.
Moreover, we thank Miss Nicole Racelis, the certified nutritionist who has helped
us through the journey of the product development of this study, contributing to the
progress experienced not only by this research study, but also by the group members
who provided efforts and competitiveness to this accomplishment.
Also, we would like to thank Kingfisher School of Business and Finance for giving
us the opportunity to learn that deeply helped us developed valuable insights and
lessons that will be carried as we take the step on the bigger and challenging world.
Lastly, our parents, families, and friends for their continuous support and belief in
our abilities, which helps us move forward and secure ourselves that we can make it until
the end.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
TABLE OF CONTENTS
INTRODUCTION............................................................................................................... 5
Background of the Study................................................................................................... 5
Scope and Delimitation.................................................................................................. 7
Significance of the Study............................................................................................... 8
Definition of Terms......................................................................................................... 9
II. OVERVIEW OF THE BUSINESS................................................................................ 10
Company Profile.......................................................................................................... 10
Product Description......................................................................................................13
III. STRATEGIC FOCUS AND PLAN...............................................................................21
Strategic Analysis........................................................................................................ 21
IV. SITUATION ANALYSIS.............................................................................................. 32
SWOT Analysis................................................................................................................32
General Environment (DPESTELG Analysis).............................................................. 36
Industry Analysis (Porter’s Five Forces)...................................................................... 44
Company Analysis....................................................................................................... 46
Supply Analysis............................................................................................................59
V. REVIEW OF RELATED LITERATURE AND STUDIES...............................................61
Local Literature and Studies........................................................................................ 62
Foreign Literature and Studies.....................................................................................67
VI. MARKETING FEASIBILITY........................................................................................74
Product Market Focus..................................................................................................74
Marketing Mix...............................................................................................................81
VII. TECHNICAL FEASIBILITY........................................................................................90
Production/Manufacturing Process.............................................................................. 90
Production Schedule....................................................................................................95
Production Cost Requirement......................................................................................96
Plant Structure............................................................................................................. 96
Gantt Chart.................................................................................................................. 98
Production Timetable................................................................................................... 99
Facility Layout............................................................................................................ 101
Machinery, Equipment, and Tools.............................................................................. 102
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
Cost of Capital Expenditure Needed..........................................................................109
VIII. MANAGEMENT FEASIBILITY............................................................................... 110
Management Team.................................................................................................... 110
Organizational Design................................................................................................ 111
IX. FINANCIAL FEASIBILITY........................................................................................ 113
Financial Assumptions............................................................................................... 113
Product Costing..........................................................................................................116
Financial Statements..................................................................................................118
Break-Even Analysis..................................................................................................133
Financial Ratios......................................................................................................... 134
X. STRATEGIC IMPLEMENTATION PLAN................................................................... 138
Risk Severity Matrix................................................................................................... 138
Risk Response Matrix................................................................................................ 139
CONCLUSION...............................................................................................................141
RECOMMENDATION.................................................................................................... 142
REFERENCES.............................................................................................................. 146
APPENDICES................................................................................................................144
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
ABSTRACT
Twist and Tart is a unique business that offers and specializes in producing
delicious, healthy, and affordable Milk Tea Tarts that infuse the greatness of Moringa
Oleifera or Malunggay. The delightful Milk Tea Tart combines the rich flavor of Milk Tea
with Malunggay Tea as its main ingredient and the goodness of the tart can create a
holistic and great choice for the business's target market. Moringa Oleifera is known for
being one of the healthiest vegetables on the market and is called “Mothers’ Best Friend”
as it helps increase breast milk supply. This is the reason why lactating and pregnant
women are targeted as a secondary market. Milk Tea Tart is a product that can be
enjoyed by different ages and generations, especially since Milk Tea is one of the food
trends in the market. The company's target market will be the Gen Z and millennials in
Dagupan City, specifically between 11 to 42 years old. This market is where the product
meets its optimal value; it is the market where it can give the best it can offer. Twist and
Tart is a partnership business that aims to serve customers at its best and ensure the
highest level of quality products and the best value for money. Twist and Tart believes in
the perfect harmony of taste and wellness which is why Milk Tea Tart is made.
Employing a statistical approach, the researchers conducted 384 surveys at a
95% confidence level to determine an optimal sample size for reliable results. Product
testing, involving interviews and questionnaires, took place in various locations within
Dagupan City. Notably, 41% of respondents reported consuming pastries once to twice
weekly. Furthermore, the survey revealed a significant preference for milk tea among
participants, with 33% expressing a preference for it every other week. Additionally, 52%
of respondents expressed a willingness to experiment with the milk tea tart. The findings
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
underscore the importance of pricing, as evidenced by the perfect score of 5 given by
respondents, with 45% indicating a willingness to pay P20 for a single serving of the Milk
Tea tart.
All the partners of Twist and Tart individually contributed Php 100,000.00 to raise
an initial investment of Php 900,000.00 which would take 5.01 years to pay back this
investment made by the partners. Throughout the years, the business has shown an
increasing rate of return on investment with 31.68% in the fifth year of operation
indicating how well the business performed concerning the initial investment.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
Kingfisher School of Business and Finance
EXECUTIVE SUMMARY
According to the survey results, 52% percent of the respondents are willing to try
the product, while more than 45% are willing to pay the price of the product. A majority of
the respondents expressed their preparedness to ingest it. The most favored option was
cookies and cream, which was succeeded by winter melon and matcha. Aesthetic
appeal is a significant consumer consideration, costing between P10 and P20.
Furthermore, the target demographic of 11-42 years old and residents in Dagupan City
provides an ample supply of prospective clients with a stable, rising-trending workforce
whose expenditures are anticipated to rise in 2023. As an uncommon combination of
milk tea and tart, the product has an advantage, as the competitor analysis
demonstrates. Nonetheless, sampling and brand awareness will require attention.
Based on the supply analysis, the company can capitalize on its established
relationships and capabilities in acquiring ingredients, manufacturing resources, and
distribution channels. Additionally, stability is anticipated about the supplies of moringa
tea and wheat. The company's competitive advantages include location, quality,
freshness, and volume order capabilities. Two areas that require improvement are the
management of tea flavor and the susceptibility to sour perishability.
The introduction of the milk tea confection yielded favorable market demand
indicators and positioned the company in the competitive landscape. As a new entrant,
the business should concentrate on its promotional strategies and trials and capitalize on
its flexible operations and superior production quality. Additional critical supply factors
will include effectively managing the product's shelf life and consistently understanding
consumer taste preferences.
We are a start-up business that specializes in making delicious and freshly baked
Tarts in Dagupan City. We incorporated milk tea and moringa into a healthier version of
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
traditional tart. We also commit to sustainable practices that protect the environment and
make sure to give back to our community. Lastly, we believe that our Tart is an essential
part of every occasion.
Twist & Tart has formulated detailed manufacturing steps to allow the business to
maintain the standard quality determined for the product. This includes the preparation
of raw materials from the suppliers, the processes in making the tart and the filling, and
the inspection of the product before delivering it to the customers. Since Twist and Tart
focuses on a business-to-consumer approach, it is located in an accessible area and the
floor layout is emphasized to make the customers feel at ease while making their
purchases. In addition, the prices of machinery, equipment, and tools that are used in the
business were estimated based on market research and the owners considered the
quality, brand, and specifications of each.
A detailed description of a seven-step process is included in the technical
feasibility section of the report. The process entails receipt of raw materials and
delivering finished goods to customers’ doors. These pre-process quality control tests
are included. The expenditure cycle begins with purchase and ends with payments,
while the revenue cycle starts from order to payment. The weekly production schedule
for the first month indicates dates of receiving raw materials, quality control, and
production preparation. December is expected to record the highest volume of 5,233
units. The facility layout incorporates the counter, kitchen, and office, providing an
environment that promotes efficient operations. Estimated Annex costs are P68,100;
tools/appliances P13,027; machinery P73,700; store equipment P43,200; furniture
P18,750; office supplies P2,145 totaling P359,411.83 including inventory, permissions,
utilities, advertisement, rent, salary, and others. This part usually provides a detailed
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
construction plan and approximate budgets for establishing the factory and processing
unit required to produce milk tea cakes in large quantities.
The management team, consisting of nine individuals, will hold managerial,
operational, and strategic roles within Twist & Tart. Their primary task is efficient
resource allocation and management, balancing budgets, and ensuring significant
impact. The team will collaborate on product quality, overseeing procurement, marketing,
quality assurance, and distribution. Leadership, decision-making, and adaptability are
critical factors influencing Twist & Tart's performance and sustainability. It aims to
establish a strong industry foundation and create a coordinated organizational structure,
with each partner handling specific job descriptions and employee training.
Twist & Tart is qualified to register under the Barangay Micro Business Enterprise
(BMBE) with a total of assets not more than Php. 3,000,000.00. Therefore, it avails no
income tax during its early years of business operation. It is a general partnership
consisting of nine (9) partners contributing an equal share of Php. 100,000.00. During
the five-year projected sales, the business applied a constant increase of 5% growth rate
on its unit sales and a gradual increase of prices during the long run. Twist & Tart uses
the customer value-based pricing strategy to account for the preferences of its target
market and obtain maximization of resources purchased, reduction of cost, and building
customer-relationship through reasonable prices. The financial standing of Twist & Tart
has a good implication of attainability with its positive current ratio and quick ratio,
together with a low debt ratio. It will take 5.01 or more than five years to account for all of
the initial outlay of investments in the business. However, the business is expected to
have a positive return as incurs a positive profit margin, return on investment, and return
on equity. In addition, the profitability index (PI) provided a favorable result that ensures
the likelihood of success of Twist & Tart. Hence, it is provided that with the use of
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
strategic management of resources and implementation of a suitable pricing strategy,
Twist & Tart can deliver the products to its target market that align with its goals
effectively and efficiently.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
4
Kingfisher School of Business and Finance
INTRODUCTION
Background of the Study
Filipinos are known for their sweet tooth. According to an article published on
Inquirer.Net by Lasco (2017), the Philippines was an important part of sugar's history
because it was in the region where sugarcane originated, and sugar haciendas played
an essential role in its colonial economy. It’s easy to dream of running a bakery. The
smell of fresh pastries, the quiet of the mornings, and the access to all the treats you can
eat all make the job incredibly appealing. Then, COVID happened, the pandemic was
tough on all hospitality industry businesses, and bakeries are no exception. Many
bakeries were lucky to be able to produce treats that could be easily sold or even
delivered to keep revenue coming in during the height of the pandemic and beyond
(Boyarsky, 2023).
Along with the different treats served in a pastry business, tart is a product that
took the interest of the researchers. A tart is a dessert with a hard and crumbly bottom
crust and shallow side edges. It is usually made of pastry dough consisting of flour,
unsalted butter, cold water, and sugar. The filling can be sweet or savory; the pastry is
typically shortcrust.
For product innovation, researchers adapt the procedures and ingredients of the
tart but transform it with milk tea flavored fillings with tapioca pearls as sinkers and
moringa tea as tea base. Milk tea is one of the trending foods in the market because of
its classic mixture of milk and tea flavor and tapioca pearls that give consumers a
different texture and palatability. Milk tea is popular due to its distinctive flavor and
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
possibilities for customization. It is a blend of milk and tea with other flavors and
ingredients of various options. Filipinos are Southeast Asia's second most avid drinkers
of milk tea. One Filipino consumes an average of five cups of milk tea per month,
according to Grab Food (2019) data, which caters to thousands of milk tea brands
throughout Southeast Asia.
Because of the noticeable demand for milk tea, the
researchers used an alternative raw material, "Moringa Leaves," for the main tea
ingredient. Moringa tea is an alternative that suits every consumer, may it be for adults,
kids, or even pregnant and lactating mothers. In a review introduced by Ms. Marietta
Rodriguez of the Food and Sustenance Exploration Establishment - Division of Science
and Innovation, Malunggay Leaf Powder (MLP) was brought into the eating regimen of
two gatherings of disease-actuated male and female Sprague Dawley rodents. Following
11 months of lab research, it was seen that transformation in the K-ras oncogene, a
protein item in vertebrates fundamental in cell division, was slower in rodents with an
eating regimen comprising Malunggay Leaf Powder. The concentrate also showed proof
of how Malunggay Leaf Powder admission might forestall, postpone, or oppose
colorectal malignant growth.
The research will proceed into the delicious realm of milk tea-innovated pastries
such as tarts, which begin with the aromatic infusion of high-quality tea leaves that have
been gently simmered. Milk tea, a globally revered beverage, has transcended its
traditional boundaries to become a source of inspiration for culinary experimentation. As
evidence of the ever-changing culinary landscape, Twist & Tart will continue to stretch
the limits of what is possible in the dessert category. The Twist & Tart is a culinary
triumph, combining the reassuring familiarity of milk tea with the refined elegance of a
well-crafted pastry. Each mouthful is a voyage of flavor, inviting you to savor the
exquisite fusion of cultures and culinary artistry.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Scope and Delimitation
This research will focus on making and distributing Twist & Tart milk tea tarts.
This study will be conducted in Dagupan City from January 2023 to December 2023. The
study will focus on finding and assessing the marketability of Milk Tea Tarts and
understanding the company's market. The company's target market will be the Gen Z
and millennial residents of Dagupan City, and it plans to expand the scope by
considering pasalubong centers around Dagupan City. The company will communicate
with every potential consumer and retailer to distribute the product and secure the
continuous demand for the product.
The researchers will conduct surveys and product testing around the public areas
of Dagupan City through questionnaires and interviews. From the current population of
174,302, the target number of surveys that will be conducted at a 95% confidence level
will be 384 respondents. The company's target market will be the Gen Z and millennials
in Dagupan City, specifically within the age range of 11 to 42 years old, will be the
participants in the survey. The researchers will use random sampling and surveys to
gather information. Furthermore, the business will conduct interviews with companies,
experts, and local nutritionists and dieticians for a better insight into the milk tea tart to
understand the trend in the market and gather data and information regarding the
market's current behavior. With these, Twist & Tart will have enough knowledge and
understanding about the current state of the market. Although the business will focus on
the targeted city, it will still cater to different offers and niches in the market around
nearby towns.
Quantitative and qualitative methods will be used for the approach that the
research will use. Quantitative methodology will be used to answer the likeability of the
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
product using the Likert scale, the price that the potential customers are willing to pay,
the likeability of tart and milk tea in the market, and to identify what flavors of milk tea
and pastries are commonly consumed in the market. Qualitative methodology will be
used to anticipate and study the consumers’ behaviors in the market and identify
opportunities and threats by interviewing suppliers, consumers, and other competitors.
Significance of the Study
The main goal of the Twist & Tart establishment is to offer consumers creative,
freshly made tarts. This feasibility study is paramount in determining the viability and
possible impact of our groundbreaking new product. The research will also offer the
information, facts, and impressions required for effectively navigating the difficulties of
product creation and market introduction, eventually evaluating whether the product is
feasible and has a significant impact.
The study will be beneficial to the following:
● Distributors. The market's potential demand for the development and whether or
not it can be sold will be communicated to its distributors. It will assist them in
determining whether or not the product will result in profitable and sustainable
operations for their company in the long run.
● Suppliers. This study aims to inform the suppliers of the goods that will be
required by the business (such as flour, sugar, and equipment) so that they may
better comprehend the terms of their arrangement and meet their needs. This
analysis will supply and indicate information regarding the number of supplies
needed for the business to have an excellent flow of operations.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
● Target Market. The target market will be provided with an old classic pastry,
innovated with a new flavor they can use to treat themselves because of the
satisfying taste.
● Future Researchers. This study supplies further data and can be used as a
reference for research to come in the future.
● Economy. As long as the company continues to function profitably and
sustainably, it will be able to contribute to the expansion of the economy and pay
its fair share of taxes.
● Researchers. The researchers will be able to gather knowledge that will benefit
them when they enter the business world and begin working there.
Definition of Terms
1. Demand Analysis: Demand analysis is a process that involves assessing and
evaluating the market demand for a particular product or service. It examines consumer
preferences, needs, purchasing behavior, and market trends to determine the potential
demand for a product in a given market.
2. Financial Feasibility: Financial feasibility refers to assessing whether a proposed
project or business venture is economically viable and sustainable. It involves analyzing
financial factors such as costs, revenue projections, return on investment (ROI), and
profitability to determine if the project can generate the necessary financial resources to
succeed.
3. Management Feasibility: Management feasibility focuses on evaluating the capability
and competence of the management team or individuals responsible for executing a
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
project or business plan. It assesses their skills, experience, and ability to effectively lead
and manage the venture.
4. Marketing Feasibility: Marketing feasibility assesses the potential success of a
product or service in the market from a marketing perspective. It involves analyzing
market segmentation, target audiences, competition, marketing strategies, and
promotional efforts to determine whether the product can gain market acceptance.
5. Technical Feasibility: Technical feasibility examines whether the proposed project or
product can be developed, produced, or implemented using available technology and
resources. It assesses technical constraints, resource availability, and the feasibility of
achieving the desired technical goals.
6. Supply Analysis: Supply analysis involves evaluating the availability and sources of
inputs, materials, or resources required for a project or business. It assesses the
logistics, suppliers, and distribution channels to ensure the necessary inputs can be
sourced efficiently.
II. OVERVIEW OF THE BUSINESS
Company Profile
Twist & Tart is derived from its literal meaning, a twist in a tart since the business
established a product that consists of a never-been-seen milk tea flavor in a tart. The
expanding milk tea products and robust proliferation of pastry products provide several
prospects for introducing new milk tea flavored tarts. The study's primary goal is to
establish the company's reputation, commercialize milk tea tart manufactured from
organic tea dried leaves incorporated in the tart with tapioca pearls on top, and create a
good market share in the local market.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
The company's foundation is the distribution of baked tarts within Pangasinan,
focusing on wholesale distribution to local bake shops, restaurants, and even for event
gatherings. The business's leading site is Dagupan City, which has various
establishments that could offer our products.
Twist & Tart aims to pursue a business-to-consumer model as the company
grows to introduce a new product in the market and become one of the pioneering
businesses that deliver innovative pastry products in the Philippines. Opportunities such
as producing new flavors of tarts and future trendy foods similar to milk tea will stand in
the business. Product and market expansion are also primarily thought about, including
engaging in social media platforms– new and existing, to keep up with the trend.
Logo
The company logo features a gradient color representing the combination of milk
tea and tart. The color brown represents the color of the tart crust, and the color pink in
the word Tart is like the heart that glows once it tastes something sweet. The overall
color of most pastries is brown and pink to give more color. They are also added to have
a bit of a themed pie but still give a heartwarming feeling.
Figure 2.1 Logo of Twist & Tart
Mission:
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
We aim to provide a delightful look, aromatic, and mouth-watering tart packed
with nutritious ingredients, create delicious and innovative tarts, and commit to serving
customers with unparalleled quality of passion.
Vision:
Our vision is to become the best distributor of tarts in Pangasinan that supports
the health-conscious community and provides comfort through tarts, promoting a
healthier lifestyle that connects people together.
General Objective:
The ultimate goal of the business is to break into the current pastry shop industry
by providing a tart that is incorporated by milk tea, which provides a new flavor and
experience that will satisfy the milk tea and tart lovers at the same time to introduce it to
new consumers and offer a great option to the market.
Specific Objectives
⮚
To introduce a new tart flavor in the market and to pastry-lover consumers.
⮚ To have product development, wherein additional milk tea flavors will be
added, such as taro, Okinawa, brown sugar, jasmine green tea, matcha, and
more.
⮚ To introduce new toppings aside from the original tapioca pearls to involve
consumers' preferences.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
⮚ Incorporate a healthier option and level of sweetness to the tart depending on
the consumer’s request to cater to various potential consumers who are not
fond of sweet delight foods.
⮚ To become a distributor in the local bake shops, pasalubong center, and
restaurants of Dagupan City.
⮚ To increase our market share in the locality of Pangasinan
⮚ Increase the availability of the product to various places near Pangasinan and
gradually to the whole country.
Product Description
The company offers pastry products featuring tarts with a twist. Milk tea tarts
feature the fusion of moringa tea, tapioca, and tart crust. The sinkers used are tapioca
pearls made from cassava starch, boiled until soft, and mixed with the sweet syrup
composed of washed sugar and water. The serving size per piece of tart will be 50.30g.
Each dough consists of cold water, 15g of all-purpose flour, 3g of butter, and 6g of sugar,
totaling 24g. The filling consists of 3.50g of sugar, 10g of all-purpose cream, 0.30g of
agar-agar powder, 3g of whole milk, 3.61 grams of eggs, and 1.14 of moringa tea, which
totaled 21.55g. The tapioca pearls consist of 4g of tapioca and 0.75g of sugar, totaling
4.75 g. The consumers will get the product at a lower price if they avail it per bundle,
which consists of 12 pieces of tarts. This bundle will be put inside a box with cleared
plastic and printed text of the nutritional facts.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Figure 2.2 Box packaging
Below is the total serving size and macronutrients of the tart:
Milk Tea Tart - Serving size 50.3g
Calori
es
Fat
Saturat
ed
Polyun
saturat
ed
Monou
nsatur
ated
Trans
Fat
All
pur
po
se
flo
ur
15
g
55
All
pur
po
se
cre
am
10
g
27
Butte
r
3g
Agar
agar
powde
r
0.30g
Egg
yolk
3.61
Full
Mil
k
3g
Washed
Sugar
10.25g
Moring
a
powder
1.14g
Tapioc
a Pearl
4g
22
0
12
2
31
2.85
11
162.85
0.1
2.7
2.4
0
1
0.1
0
0.02
0
6.32
0
1.7
1.5
0
0.3
0.1
0
0
0
0.1
0
0.1
0
0.2
0
0
0
0
3.6
0.4
0
0
0
0
0.4
0
0
0
0
0.4
0
0.2
0
0
0
0
0
0
0
0.2
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Chole
sterol
(mg)
Sodiu
m
(mg)
Potas
sium
(mg)
Carbo
hydrat
es
Fiber
0
8.1
6.4
0
39.2
0.5
0
3.72
0
0.3
4.6
0.3
1.6
1.7
1.5
0
0
0
57.92
10
16
0
0.7
0
3.9
0
0
15.09
0.3
35.99
11.
4
0.4
0
0.3
0.1
0.2
8.3
0.4
2.7
0.4
0.7
0
0.2
0
0
0
0.21
0
Sugar
0
0.4
0
0
0
0.1
8.3
0
0.1
Protei
n
Vit. A
1.5
0.2
0
0
0.6
0.1
0
2.32
0
0
0
0
0
0
0
0
0
0
0
Vit C
0
0
0
0
0
0
0
0.19
0
0.19
Calciu
m
Iron
0.2
0.3
0
0
0.5
0.3
0
23.14
0.1
3.9
0.3
0
0
0.5
0
0
3.73
0.3
23.8
1.51
8.9
4.72
24.54
8.73
Table 2.1 Milk tea Tart macronutrients per serving
All data are from the MyFitnessPal app, MyFitnessPal provides accurate
estimates for energy, macronutrients, fiber, and sugar intake. Studies show that
MyFitnessPal accurately tracks total energy intake (or calories), macronutrients, sugar,
and fiber. MyFitnessPal is a popular fitness and nutrition app that tracks macronutrients
(carbs, proteins, and fats) and micronutrients (vitamins and minerals). It has an
extensive food item database, barcode scanner, food diary, custom goal setting, and
exercise logging.
For the future expansion of the product, there will be various flavors and toppers
to be offered. These include taro, matcha, cookies and cream, chocolate, and more.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Figure 2.3 Prospected Flavors in the Future
Intended Market Environment
Microeconomic Environment
Customers
The business's utmost priority is to give its consumers the best quality of product
and customer service. The company will cater to locals, students, tourists, visitors, and
health-conscious customers. Income levels, age groups, occupations, and lifestyles
influence residents' preferences. For fresh produce, some residents prefer traditional
markets, while others prefer supermarkets and online shopping for convenience.
Students in Dagupan City frequently have distinct consumption patterns, seeking
affordable and convenient food, clothing, and services. Students are primarily interested
in trendy, low-cost options. Dagupan City draws visitors because of its cultural events,
historical sites, and the Bangus (milkfish) Festival. Tourists and visitors may seek local
crafts, souvenirs, and unique experiences with innovative products. Fitness-related
products and organic food that may be beneficial to health may pique the interest of
health-conscious consumers.
Suppliers
The suppliers for the moringa tea that will be used in milk tea and tapioca pearl
will be located in San Carlos City. Pangasinan. It is very convenient, and the freight of
these main ingredients will be easier since it is near the manufacturing area of the
business. An established supplier and consumer relationship will be selected by always
paying the fees on time and adequately communicating with them. The company is also
partnered with another supplier in Las Piñas, the company's alternative supplier in case
of a lack of supply in San Carlos.
Target Market Profile
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
16
Kingfisher School of Business and Finance
The target market of Twist & Tart would be Gen Z and millennial residents living
in Dagupan City, specifically within the age range of 11 to 42 years old; there are 38,168
total households, with an average of 4.46 members per household residing in this area.
The annual regular revenue of Dagupan City for the fiscal year of 2016 was
₱756,078,443.25, and for the calendar year of 2021, Dagupan City generated a total
income of ₱1,146,695,886.33. The figures show a significant increase in the city's
revenue through the years. These reflect the collection of Dagupan City on local taxes,
permits, and licenses, service and business income, and internal revenue allotment. The
significant increase in revenue reflects its competitive performance, which is why Twist &
Tart wants to engage in business, for it sees an opportunity to prosper while contributing
to the city's development.
Twist & Tart assessed that the company's viability in the intended target location
is feasible due to the accessible area. Also, the product can be easily distributed
because the operation is close to the target location. The business also established
multiple schools in Dagupan City. Therefore, it can be seen as the business’ potential
customers. With the factors present, resources within the organization can be
maximized. Given the technical capabilities to make tarts, the company can safely
sustain its operation.
With the data gathered and the economic condition present, establishing a
business within the target location would be a good opportunity. Furthermore, the
company can cater to the chosen market environment by accompanying the target
market's needs.
Supply-Demand Gap
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
17
Kingfisher School of Business and Finance
Regarding the demand and supply gap, the availability of local providers in
Pangasinan and surrounding towns shows a sufficient supply of raw materials for Milk
tea Tart to meet even the flood of demand. The leading supplier for the moringa tea will
be from San Carlos Pangasinan, named Teas and Beans. They deliver a bulk order of
tea products as well as the toppers of tapioca pearls.
The market's massive supply of milk tea ingredients means several competitors
may be selling the same goods. Offering a unique product may provide the company
with a competitive edge. Still, it may also make it difficult for Twist & Tart to penetrate the
market quickly since many existing pastry shops have been offering tart.
The product's potential low demand suggests that potential buyers might not be
aware of the advantages and distinctive qualities of Twist & Tart’s milk tea tarts. This can
result from inadequate marketing initiatives, a lack of consumer knowledge about the
product, or a mismatch between the product and the target market's tastes, preferences,
and demands.
Twist & Tart will consider the marketing aspect of the business and promotional
initiatives to raise awareness of and inform potential consumers about the advantages
and distinctive qualities of the milk tea and tart in combination to close this
supply-demand gap. To broaden its market and improve product accessibility, the
business might also look into new distribution avenues, such as collaborations with some
personalities in the locality, local bake shops, pasalubong center, and restaurants.
These following steps will be of great help for Twist & Tart to have a proper
positioning in the market as a new business. This will gradually close the supply-demand
gap and be able to offer the products in the market of Pangasinan.
Location Profile
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
18
Kingfisher School of Business and Finance
Figure 2.4 Location
The location of the proposed business will be in a commercial building at Perez
Blvd, Downtown District, Dagupan City. The site was selected because it is located at
the heart of Dagupan City, and it is accessible to customers because the place is beside
the highway, with a hospital near the location and other establishments that attract more
customers. Although there are bakeries around the area, the researchers are confident
that customers will try the product, and will keep coming back. There’s also a greater
chance of profitability because Dagupan City has many schools, malls, and other
workplaces where potential customers may come from. Since the location of the
business is in the commercial building, the partnership will pay for the leasing of the
station.
Factoring that the area of operation is close to the target location, the product can
be easily distributed. The place also established multiple schools in Dagupan City.
Therefore, it can be seen as the business’ potential customers. With the factors present,
resources within the organization can be maximized. Given the technical capabilities to
make tarts, the business can safely sustain its operation.
With the data gathered and the economic condition present, establishing a
business within the target location would be a good opportunity. Furthermore, the
business can cater to the chosen market environment by being able to accompany the
needs of the target market.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
19
Kingfisher School of Business and Finance
Figure 2.5 Vehicle volume count of the location
Based on the study of Comparison of Trip Attraction in the City of Dagupan, as
shown in the figure, the location has different peak hours depending on the entry and
exit of the vehicles. For the north exit coming from the south, the peak hour is 3:00 to
4:00 pm which has an estimated traffic count of 342 vehicles. On the other hand, from
the north to south exit, the peak hour is 7:00 - 8:30 am which has an estimated traffic
count of 95 vehicles. This would mean that the direction from south to north has more
vehicles passing by the area.
In the other direction, first, the west-to-north entry has a peak hour of 3:30 to 5:00
pm which has an estimated traffic count of 1,168. Second, the east-to-north entry has a
peak hour of 8:00-9:00 am which has an estimated traffic count of 426. Third, the
west-to-south entry has a peak hour of 9:00 to 10:00 am which has an estimated traffic
count of 73 vehicles. Lastly, for the south-to-east entry, the peak hour is 7:00 to 8:00 pm
which has an estimated traffic count of 238. These directions imply that there are more
vehicles passing by than the first two directions.
In the last two directions, the west-to-east exit has a peak hour of 5:00 to 6:30 pm
which has an estimated traffic count of 1,301 while the north-to-east exit has also a peak
hour of 5:00 to 6:30 pm which has an estimated traffic count of 1,104. The researchers
identified that it is because these directions are going to malls and where the people are
going to ride another jeep or bus.
The vehicle volume count of the location suggests that the peak hours are mostly
when people are going to work or school and when they are about to go home. The
route from CSI Lucao, Lingayen, Downtown, Calasiao, Sta. Barbara, San Fabian,
Manaoag, Bonuan, and private vehicles to the center of Dagupan are entering and
exiting in the said directions. The result shows that the period of 5:00 to 6:30 pm is at its
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
20
Kingfisher School of Business and Finance
peak with a traffic count of more than 1,000 in both directions. This implies that during
these periods, there are many vehicles entering and exiting the road which is predicted
to contribute to traffic congestion in these areas.
III. STRATEGIC FOCUS AND PLAN
Strategic Analysis
Current Corporate Tactics
Operations
The business prioritizes the quality of products and services in operating the
business. It will ensure the cost-effectiveness of the product that will satisfy the
expectations and satisfaction of the customers in buying the milk tea tart. The business
will construct a harmonious business organization that effectively coordinates the
marketing, production, administrative, and service functions of Twist & Tart. It will
experiment with creating new and distinctive tart flavors or exciting tart varieties to adapt
and cater to the shifting preferences of consumers to provide variability of the business
products for further sustainability. The customers will be accommodated immediately
with proper service training and product quality. Safety and security will also be
thoroughly implemented to ensure customer welfare and business branding. Hence,
such actions will be provided to obtain a competitive advantage in the industry.
Acquisition of Raw Materials
The accessibility of the raw materials of milk tea tart is high because most of its
raw materials are available to the market. However, the main ingredient of the product
will come from San Carlos Pangasinan. The business aims to have an efficient supplier
that will support the business operations. However, the business will also get supply from
an efficient supplier in Las Piñas to avoid delays in case of circumstances that are
unavoidable to account for contingencies. This is to establish proper countermeasures
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
21
Kingfisher School of Business and Finance
for discrepancies in business operations. Moreover, it will provide flexibility to the
business in maneuvering the circulation of supplies in the business industry. Such
resilience will dispense competitiveness to the business.
Marketing
Twist & Tart will conduct different marketing strategies that incorporate the
product, price, place, and promotions or the 4Ps in marketing strategy. This is to
leverage the use of advertising platforms in an effective and responsive way in order to
capture the best interest of consumers and showcase appealing milk tea tarts. The
business also aims to have a definitive marketing strategy that has minimized cost yet
establishes a favorable outcome. The business will also utilize the internal environment
of the business by using human resources in engaging the marketing operations in the
early stages of the business and will continuously help the marketing department in
different procedures in the long run. Twist & Tart will also expand the business network
through connected businesses from suppliers to customers to increase business
awareness and set a position in the industry. Since the business will use the B2C or
business-to-customers’ business model, the business will monitor the Customer
Acquisition Cost or the CAC to leverage the costs incurred in acquiring the customers.
Such cost maximization will also provide information on business performance in
marketing and sales.
1. Promotions
The business will extensively engage in social media platforms to introduce the
product in its initial launch. Twist & Tart will engage in Facebook, Instagram, TikTok, and
other virtual programs that will arise eventually to engage the audiences more notably.
Visually appealing content that showcases the product’s texture, variety, and color can
be shared with numerous social media users who can be a possible market of the
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
22
Kingfisher School of Business and Finance
company. The reviews and feedback from the consumers will be publicly accessible to
give other people insight not just visually but into the overall quality of the milk tea tart.
Moreover, the business will also provide product advertisements in terms of videos,
images, and other electronic-based programs that can be useful to the business
marketing functions.
The business will also engage in face-to-face marketing strategies such as the
prominent use of word of mouth, and the distribution of flyers, posters, and business
cards to customers and clients to expand the audiences of the business. The effective
use of product placement will also apply to maximize the use of the business location as
well as to introduce the product more efficiently to the consumers. In addition, to gain the
customer’s interest upon the inception of the business, Twist & Tart will offer product
promos such as buying a set of Milk Tea Tarts to get one free. The business will also
allow marketing creativity to maximize the cost provided and to obtain results aligned
with the business goals and objectives.
2. Brand Reputation
Twist & Tart aims to have an established brand that produces quality and distinct
milk tea tarts for its customers. Therefore, the business will conduct transactions with
prominent suppliers that are producing safe and secure products that are of standard
quality to consumer satisfaction. These cost-efficient manufacturing purchases will
increase the likelihood of product accuracy that will be offered to the market. Moreover, it
increases brand reputation as collaboration with other businesses enhances potential
opportunities, sharing of knowledge and information, and symbiotic relationships with
each other. Thus, it can be identified as one of the competitive advantages that
contributes to the business's strategic goals.
Distribution
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
23
Kingfisher School of Business and Finance
The citizens of Dagupan City will be the company's main market, but it also
intends to broaden its reach by taking into account pasalubong outlets in the area. To
spread the product and ensure a steady demand for it, the company will get into
relationships with each possible customer and retailer. Using these intermediaries will
give way for indirect consumers to have more access to the product thus the company
views this tactic as an effective way to help with product sales.
Corporate Strategy
Twist & Tart will set a goal-oriented organizational framework that aligns with the
business goals and objectives. Such structures strengthen the corporate strategy of the
business as a constant basis of day-to-day operations. These corporation strategies will
cater to both the short-term and long-term strategies of the business as well as tactical
activities that will sustain the business direction of Twist & Tart. Henceforth, the
proponents of the study will balance the different strategies to have coordinated
corporate functions throughout the introduction of milk tea tart to the consumers until its
presumed success.
1. Focus on product development and business expansion for the
sustainability of the business operations.
The business will expand the product flavors to provide a variety of options to
cater the different preferences of the consumers. Those innovations will still align with
the business core idea of milk tea merged with tarts as it will also consider different
flavors that are well-known by consumers. Moreover, the business will leverage the costs
in relation to such activities to decrease possible losses. The business will also engage
in broadening the target audiences by penetrating other markets in geographic terms
such as near towns and cities of the business location in the future to increase the
potential target markets. Such actions will increase the market share of the business in
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
24
Kingfisher School of Business and Finance
the industry and engage intensive marketing strategies to gain more customers in the
long run.
2. Increase the connection of the business in the industry through
partnerships, networking opportunities, and customer-relationship
The importance of increasing networks and connections has been one of the key
points to business success. Twist & Tart aims to have a well-established position in the
industry by providing high-quality milk tea tarts at reasonable prices. Hence, to increase
business relevance, building relationships with other businesses and organizations that
are significantly contributing to the business strengthens the continuance of the business
functions. Furthermore, the efficiency of customer loyalty is crucial in constructing the
business position. Customer feedback is notably effective in increasing customers
through their advertisements. The reason why prioritizing customer engagement is one
of the predominant activities in the business.
3. Cost minimization of manufacturing expenses and application of vertical
integration strategy
The business will decrease its costs on manufacturing operations to maximize
profits. However, the assurance of product quality will be prioritized by engaging
suppliers of raw materials and business supplies that offer low-cost products that are at
a level with standard quality of products. In addition, the business will also invest in
human resource service training to minimize the costs of failure and develop human
assets for the business to supplement the value of the business and its employees. This
is to further balance the expenses of the business and decrease the probability of
losses.
Over time, the business aims to conduct the expansion of business functions
such as the agricultural engagement of producing tea supplies to the core business
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
25
Kingfisher School of Business and Finance
product. This is to reduce the manufacturing costs by occupying the role of the supplier
as part of the corporate sustainable plans in continuing the business, which will also
increase the profits and reputation of Twist & Tart to the market. This proposition will
fortify the position of the business in the industry.
4. Engagement in product safety and waste disposal management as part of
its corporate social responsibility
Twist & Tart points its business direction as one of the businesses that
contributes to environmental responsibility and societal awareness. The business will
ensure product safety by preventing contamination of ingredients and equipment through
regular inspections on a day-to-day basis and cautiously implement cleaning standards
and sanitation of both the production location and employees directly involved in the
activity. The business will invest in protective uniforms for bakers to ensure the quality of
the product. The bakers will have sufficient expertise in production to minimize
manufacturing costs and waste disposal.
As for the unavoidable solid waste, the business will engage in two different
activities: recycling, and landfill. Since Twist & Tart considers greater waste disposal in
the early stages of the business, it provides solid wastes that will be used in recycling
activities, which are accounted to be used more than once under the standard protocol
of the Food and Drugs Administration in the Philippines. Such business activity will be
performed before delivering the unusable wastes to the nearest landfill at the business
location. Twist & Tart will also engage in other waste disposal management in the future
and expand it for further engagement with its environment.
Strategy Formulation
Company Goals
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
26
Kingfisher School of Business and Finance
To guarantee the steady growth of the organization for the next years of activity,
the organization put forth the following accompanying objectives:
A. Non-Financial Goals
● To increase the brand’s image and identity in Pangasinan and in pastry industry
● To gain a favorable position in social media platforms for further brand awareness
● To have a variety of flavors and fillings as part of the product expansion;
● Have a collaboration and strong relationship with various businesses in Dagupan
City and catering services.
● To meet and exceed the service expectations of business partners and relations,
● To strengthen customer loyalty by consistently giving quality and affordable
products that meet customer satisfaction
● To establish a strong business reputation in both social and environmental
circumstances that prioritizes consumer welfare
B. Financial Goals
● To obtain a 6% return on investment annually and further improve in the long run
● To have an increase by 5% growth in revenue in the subsequent years
● To maintain a market share of 25 % in Dagupan City and 10% in Pangasinan
Core Competency and Sustainable Competitive Advantage
Twist & Tart used VRIO analysis to have a more comprehensive detail in
analyzing the competencies of Milk Tea Tart when introduced to the market. VRIO
analysis consists of Value, Rarity, Imitability, and Organization. These aspects will
provide information to improve the strengths of the product and obtain resolution in
addressing the shortages of the product.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
27
Kingfisher School of Business and Finance
Value. Incorporating Milk Tea into tart will generate a more creative product that
has both the aesthetic and taste that customers would want in the form of food that
provides not only convenience but also nutritional benefits from its ingredients, especially
with the use of moringa tea. Moringa tea provides fiber, potassium, and vitamins C and
E, which are highly recommended to all, especially pregnant women and children. Such
health benefits will also provide additional value as they will gain more health benefits
than the usual tarts. Since Twist & Tart produces cost-effective milk tea tarts, customers
will experience high-quality tarts that are safe and secured with their packaging,
providing welfare to customer accommodations. Consumers further value products that
are affordable and easily available to the market. Therefore, the business will prioritize
meeting deadlines and give products on time to emphasize customer value and
immediate response to its assistance. In addition, consumers can participate in
producing the product by having different options in terms of their preferences in sugar
content to promote consumer engagement and value incorporations. The proponents of
this feasibility study will conduct future research to administer the product development
and additional value that will increase customer loyalty to the product. Milk tea tart will
also be expanded in the future as part of its sustainable resolution in business
competency. Hence, it will provide more variety, additional benefits, and feasible growth.
Rarity. Tarts heavily inspired by milk tea are new in the Philippines as most
products being consequently innovated are cakes, bread, pies, etc. In Pangasinan, most
pastry products are innovated through the use of beverages such as coffee, chocolates,
mocha, etc. This gains a competitive advantage as no other pastry businesses in
Pangasinan have ever introduced milk tea tart to the market. Since tarts are in demand
mostly by children, teenagers, and some adults who like sweet foods, fusing tea to tart
will also draw recognition from potential customers who prefer food with organic raw
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
28
Kingfisher School of Business and Finance
materials like tea lovers, and adults. Moreover, it is more nutritious due to the
incorporation of moringa tea and the reduction of sugar content. Hence, it will gain more
exclusivity apart from its group.
In terms of supply rarity, most of the tea is found in tea bags and is easily
available to the market. However, the business will use moringa tea, which is less
common compared to other teas offered to the market because of its scarcity in
agricultural business plantations as a crop. Due to the increasing markets in social
media, Twist and Tart can take countermeasures in choosing suppliers as it considers a
list of granted suppliers that are well-known for their excellent products. However, it is
part of the business sustainable development plan to have an additional business
activity that produces the primary ingredient of the product to reduce costs. Therefore,
the business will conduct research on moringa leaves suppliers to produce its own
moringa powder, and eventually have its own moringa plantation to reduce cost and gain
more competitive advantage in the long run
Inimitability. The ingredients of Milk Tea are available in the market and it is also
a straightforward process that can be followed through efficient comprehension.
However, fusing it to tart will gain complex traits in its process as it involves delicate
measurement of ingredients, especially the moringa powder incorporated that offers a
not-too-strong flavor but is noticeable enough to create a touch of intrigue to the tart. As
well as the additional steps needed to create the Milk Tea Tart compared to the usual tart
in the market. This will provide difficulty to the competitors in imitating the product in a
short span of duration. Such complexities will be further enhanced as part of the
long-term strategies of the business to gain a competitive advantage in the pastry
industry and maintain the distinct characteristics of the business products.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
29
Kingfisher School of Business and Finance
Furthermore, resource utilization also contributes to inimitability as it relates to
the constant innovation of the products in the business. Through consistent
improvements and knowledge acquisition, the inimitability of the product will increase,
which introduces an opportunity to become a market leader in tart production.
Organization. The proponents of the study are part of the human resources
which is one of the key strengths of the business due to their strong level of familiarity
with the product know-how including a clear and concise production process, and
business management skills. The labor provided by its employees directly related to
constructing the business product establishes additional worth to the overall value of the
product. Since the business aims to have an image of an affordable product, the
management will acquire low-cost supplies that are qualified for the standard of the
product. The ingredients will be governed intensively with attention to detail and safety in
order to meet customer satisfaction. Furthermore, the business specializes in creating
strong partnerships with pasalubong centers to create a well-organized distribution
system that will help to gradually expand the availability of the product.
In line with this, as mentioned in the previous paragraphs, the organization of the
business will utilize the identified competitive advantages of Twist & Tart to have a
consistent position in the market. It will also expand that competitiveness to increase the
brand reputation of the business, gain a favorable standing, and provide more
high-quality products and services to its customers. Further feasibility studies of future
product developments will be one of the focuses of the business in the long run as part
of its sustainable practices to compete with its competitors. Since the company identifies
the three main methods of getting a competitive advantage such as in cost, product
differentiation, and specialization, the organization will turn these advantages into a core
business identity that will gain more customers throughout its existence.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Resource and
Competencies
Value
Rarit
y
Inimitability
Organization
Competitive
Implication
Competitive
Consumers can
afford the product
prices
Yes
-
-
Yes
There is a
consistent product
expansion of flavors
that are offered to
the market
Yes
Skill Sets and
Knowledge of the
Organization and
Workforce
Yes
Yes
Yes
Yes
Sustained
Competitive
Advantage
Quality of products
and services
Yes
-
-
Yes
Competitive
Parity
Branding and
Reputation
No
-
-
-
In-depth
understanding of
the consumer
Yes
-
-
Yes
Competitive
Disadvantage
Competitive
Corporate Social
Responsibility
-
Parity
-
Yes
Yes
Competitive
Advantage
Advantage
-
-
Yes
Competitive
Parity
Table 3.1 VRIO Analysis
IV. SITUATION ANALYSIS
SWOT Analysis
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Figure 4.1: SWOT Analysis
Strengths
● New flavor in the market
Twist & Tart emphasizes quality, freshness, taste, and value. Offering a new type
of flavor to accommodate the market shows the company's commitment to providing
customers with high-quality milk tea tarts.
● Location
The business’s location is easily accessible, attracting visitors and downtown
shoppers.
● Unique and artistic design
The milk tea tarts' distinctive and appealing designs add value to the products.
The product and its taste will remain the same; however, the creative design and artistic
presentation will make a difference compared to other products in the market. Thus, it
will provide an advantage over competitors in the industry.
● Accommodate bulk orders
The capacity to provide large orders for celebrations and other occasions on
short notice will strengthen the company with an adept workforce, efficient equipment,
and access to raw materials through efficient and effective supply chain management.
The company can develop additional products and continue improving the flavors
to enhance these strengths to satisfy consumers.
Weaknesses
● Tea flavor failure
Because the tea will be combined with sugar and other ingredients, the tea's
distinctive flavor sometimes needs to be recovered during the standard manufacture of
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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tart filling. The tea resembles the business's innovative concept, so the flavor is crucial to
the products and the company's reputation.
● Perishable product
Since tarts have a short shelf life, they can spoil quickly if it is not properly stored,
which may result in food waste, health risks, and customer dissatisfaction.
To lessen the impact of these weaknesses, the company can distribute or look for
alternative ways to make the product easy to prepare and prioritize how to let the tea
flavor come to the product; the company also needs to select suppliers based on their
product background and popularity.
Opportunities
● Expansion of product
The researchers will perform market research and evaluate the viability of various
bakery items with growth potential. They will add all those products to their portfolio and
promote them through various means. If everything is done correctly, it will attract new
consumers to the shop.
● Grow the business through social media
Many businesses have expanded and become famous through food critiques
from influencers online. For example, the trending invisible water in Quiapo, Mini Donuts
in Sampaloc Manila, and more. These influencers can change a business in just one
video that could reach millions of people online.
This is an excellent opportunity to market the business online and engage in the
social media platform. Twist & Tart will have a page to promote and engage current and
potential consumers.
● High-quality products at reasonable prices
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Twist & Tart is a starting business, so it is an excellent opportunity to introduce new
delicious yet affordable products. In doing so, the business will find a reliable supplier
and order bulk to lessen the cost. Moreover, the machines used will always have a
maintenance check to avoid damaged goods and inconsistent products.
The head cook and the assistant cook will always have strict standards and
procedures to avoid such waste of products.
Threats
● Competition
If we talk about threats, competition will always be present. The food industry has
been growing and evolving. Food innovations are a thing nowadays; with these,
competition in the market is constantly increasing and tight. The company must
emphasize its unique traits and characteristics, maintain its strengths, and minimize its
weaknesses to survive the competition.
● Inflation
Inflation is also one of the threats that occur frequently. Inflation can increase the
costs of operating the business. It is costly if not anticipated. Rising prices in the market
limit the business's potential to achieve its objectives and goals. Inflation is very evident,
especially with pastry products that the business offers. The business should have a
dual supply or enough understanding of inflation to minimize the threat and anticipate
price changes in the future.
● Weather
One thing that the food industry and pastry products depend on is the weather.
Storage can be problematic during much higher heat, and food spoilage will likely
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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happen. The business needs to invest in equipment that will help the products to store at
a desired time and lessen the risk of spoilage.
General Environment (DPESTELG Analysis)
Figure 4.2: DPESTELG Analysis
Demographic Factors
● Age group
The age group is significant because it can aid in developing age-specific
marketing campaigns. The preferences, dietary habits, and consumption patterns
of consumers and age groups vary. Age can significantly impact the categories of
successful products or menu items. Understanding the company's target age
group enables them to develop and customize products to suit their needs. Age
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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is also a crucial market segmentation factor. By segmenting the target market
based on age, they can identify niche opportunities and develop more effective
marketing campaigns for each segment.
● Food Trends
What consumers are presently interested in and willing to spend money on is
reflected in food trends. Keeping updated on food trends enables businesses to
adapt and provide products that meet consumers' evolving preferences. Adopting
food trends can offer a competitive advantage for a business. Taking advantage
of popular culinary trends can increase sales and profits. Customers are
frequently willing to pay a premium for products that align with the most recent
trends or provide exceptional experiences. Maintaining awareness of culinary
trends demonstrates your company's relevance and dedication to innovation. It
indicates that the business is adaptable and willing to meet the evolving demands
of its consumers.
Political Factors
●
Government Stability
Government stability enables businesses such as pastry products and
well-known bakery brands to expand regionally and internationally. High
government stability can also attract resources for industrial development,
thereby boosting player performance and enhancing overall competitive
positioning.
●
Tax Policy (R.A. 9337/ Value-added Tax, RA 9178/ Barangay Micro Business
Enterprises (BMBEs) Act of 2002)
Favorable tax policies allow businesses like Twist & Tart to expand quickly.
Government subsidies and favorable tax rates will also allow Twist & Tart to
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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maintain competitiveness by controlling its costs of doing business; Costs of
doing business will not be passed on to consumers, allowing them to enjoy
favorable and competitive pricing. Favorable tax policies that support business
growth and development will enable businesses to offer consumers favorable
and competitive pricing.
●
Competition Regulation
It is essential for government and political institutions and bodies to monitor
competition in the industry. This will ensure that companies use fair play for their
products, business tactics, and strategies. Competition regulation will also help
the government monitor, restrict, and regulate imports to help local businesses
grow and expand.
Economic Factors
● Economic Growth Rate
When deciding on international expansion, the corporation should consider the
countries' economic growth rates. Countries with strong rates of economic growth
have more opportunities to pursue long-term growth goals. Slow economic
growth leads to more cautious consumer spending, which might have a direct
impact on Twist & Tart's revenue growth.
● Financial Markets Efficiency
Twist & Tart’s expansion strategies are influenced by financial market efficiency,
as operating in highly efficient financial markets leads to enhanced liquidity and a
strengthened ability to join new markets. The health and efficiency of financial
markets will affect the ability of a company to raise money at reasonable prices.
● Conditions in the Labor Market
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Wage rates and the availability of skilled workers are determined by labor
demand and supply. To understand how to attract exceptional individuals and
harness their skills to increase business performance, the organization must
evaluate and forecast labor market conditions. When labor markets are flexible,
businesses can benefit from improved worker productivity. Conversely, working in
labor markets with rigorous regulations may lead to issues with labor pay and
other issues raised by strong labor unions. Twist and Tart should also carefully
examine the availability of qualified human resources, as a shortage of skilled
personnel can have a negative impact on business productivity and make talent
attraction and retention more difficult.
● Inflation
Since growing inflation reduces the purchasing power of money and deters
consumers from spending on goods and services, it may have a detrimental
effect on Twist & Tart’s ability to raise its revenue.
● Interest and Exchange Rates
Exchange rate fluctuations can have an impact on the company's profitability. In
order to reliably forecast exchange rate shifts and avoid unforeseen trade and
business performance implications, Twist & Tart should conduct this research. A
high-interest rate entails the company making large interest payments, which
increases the overall cost of the loans acquired.
Social Factors
● Demographic Trends
Twist & Tart should consider the current demand to incorporate with the product
development. The development of the product should consider the population as
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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it is aging. The growing population also opens new opportunities for young
potential customers and also considers catering to their desired product.
● Buying Habits
The business must take into consideration how the majority of the market buys
products. Studying and monitoring the consumer's buying power based on their
economic pattern to assess their interest and buying pattern. Since some
consumers purchase products for social currency while others seek to use them
for their functionality, Twist & Tart must have a thorough analysis to identify
consumer behavior and spending patterns.
● Health and Safety
The quality of the product should also include the consumer's health and safety.
Twist & Tart must be consistent in providing a quality product that ensures the
customer's safety by having all the ingredients, equipment, and materials strictly
monitored and controlled. Customers are keen when it comes to their health and
once the product falls into the negative side, it will affect the image of the brand
and possible loss of sales.
● Income
The spending power of the market depends on their income. Twist & Tart will
cater to the customers by providing an affordable pastry that they can consider
while buying their necessities. Since one of the traditional practices of Filipino
culture is having a dessert after a meal, they allocate a budget for sweets if there
is enough income.
Technological Factors
● Advertisements through social media
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Technology allows the business to efficiently and conveniently communicate
information and advertisements about the business’s product by taking
advantage of emerging social media platforms such as Facebook, Instagram,
and TikTok.
● Advanced Ordering System and Online Store
The advancement of technology specifically in online platforms will be a great
opportunity for the business to establish a much more convenient way of ordering
and delivering food such as by the use of Food panda.
● Enhanced Environmental Practices
Utilizing solar energy or purchasing energy-efficient equipment are just two
examples of technology that can enable businesses to achieve environmentally
friendly practices further.
Environmental Factors
● Humidity and Temperature
There are several manufacturing phases involved in the creation of baked goods,
notably tarts, and there is a significant relationship between them. It takes into
account the impact of humidity and temperature control in manufacturing
bakeries and how this may affect the quality of the finished product. Considered
are the phases of combining, shaping, proving, baking, and cooling. One of the
foods that are most susceptible to variations in humidity and temperature is tart.
Although this kind of problem also happens to other bakeries, the solution is to
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
cool the dough using ice or a glycol cooling jacket, or the temperature of the air
surrounding the mixer can be adjusted to minimize the effect.
● Solid Waste Management
The handling of solid waste is another element that may have a detrimental effect
on a business. At any point during the production process, waste (spoiled
ingredients, eggshells, spillages) to waste from packaging (egg trays, carton
boxes, and plastic bottles). No garbage of any kind should be dumped in any
watercourse, including sewers, waterways, or the surrounding area.
● Sanitation and Odor Nuisance
Cooking, baking, as well as improper trash storage and disposal, which attract
rats and insects, can all generate odors. To prevent these annoyances, mitigation
measures must be taken. The establishment's interior should always be kept
clean, and proper sanitation and working procedures should be used to prevent
food cross-contamination.
Some mitigations are:
(1) Wastes need to be stored in separate waste management containers.
(2) According to the guidelines outlined in the Food Act of 1998, essential
hygienic procedures must be performed.
(3) Placement of baiting stations and traps for rat and insect management.
Legal Factors
●
Employment Laws (Article 82 of the Labor Code)
The phrase "employment law" is used to describe a variety of laws that safeguard
the rights of employees. It invokes a country-wide regulation demand that
ensures the safety of legal contracts pertaining to employment. These regulations
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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should be recognized by governmental bodies in order to maintain healthy
relationships between all the parties involved. Direct and indirect discrimination
must be discouraged with the right measures in place. The company's employer
brand image is crucial for luring and keeping top personnel in the market, and it
may be strengthened by adhering to employment rules effectively.
●
Consumer Protection Laws
Consumers are the backbone of any business, and that is why their safety and
protection are a must in order to avoid exploitation by businesses. In many
countries, regulations are in place to safeguard consumers from fraudulent
actions. In the digital era, rules to protect customers' privacy have gotten tougher.
To prevent litigation, businesses must closely adhere to data protection standards
while conducting online transactions.
●
Health and Safety Law (Republic Act No. 11058)
Strict regulations towards the health and safety of employees at the workplace
should be practiced at all times. Precautionary measures are important factors in
establishing any business. A sanitary environment in a workplace should be
closely monitored for the safety of the employees and the cleanliness of the
products being made. Also, health and safety involve not only the physical health
but also the mental and emotional factors of employees.
Global Factors
●
Economic Conditions
The economic conditions of a country or region have a direct effect on the buying
power of consumers. The economy influences pricing strategies. The company
can charge premium prices for gourmet pastries in areas with higher income
levels. In contrast, in regions with lower income levels, it may need to offer more
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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affordable options. Insights into a market's overall economic health can be
gained by analyzing economic trends such as GDP growth, inflation rates, and
unemployment.
●
Market size and growth
Evaluating the market scale enables the company to determine the potential
customer group for the pastry business in a specific region. Larger markets
typically offer excellent revenue opportunities, whereas smaller markets may
require niche strategies. Long-term planning necessitates an awareness of
market growth tendencies. Expanding markets provide opportunities for capturing
new consumers and boosting sales. The scale and expansion of a market also
affect its degree of competition. In rapidly growing markets, competition may be
fierce as businesses strive to capitalize on the growth. Market size and
expansion also play a role in risk evaluation. While entering a stagnant market
may necessitate a concentration on market share gain and competitive pricing,
entering a rapidly expanding market may entail more significant risks but
potentially greater rewards.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Industry Analysis (Porter’s Five Forces)
Figure 4.3: Porter’s Five Forces
Bargaining Power of Customers – Low
Consumers' or purchasers' bargaining power is one of the most powerful
market-influencing forces. Although the consumer's opinion and perspective are
important factors for a business, customers' bargaining power in the firm is low.
The price of the products that the company will create will be determined by the
market's capabilities, but once the price is decided and introduced, it will remain the
same. Bargaining will be less than non-existent because product prices will be fixed
except on special days and discounted events.
Bargaining Power of Suppliers – Moderate
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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The bigger the number of different suppliers in the business, the greater the
influence of an external factor on Twists & Tart. Larger suppliers have a stronger
negotiation position in numerous industries, according to the Five Forces framework.
Furthermore, because the ingredients can be obtained from several sources, the
company's bargaining power is boosted by the variety of its suppliers. Because the
suppliers are comparable, this status allows Twist & Tart to be easily transferred from
one to the other. Supply shortages increase the bargaining power of some bakery
suppliers. In the context of the Five Forces Analysis, shortages allow suppliers to impose
their demands by raising the pricing of necessary basic commodities, boosting their
bargaining strength.
The factors mentioned above are anticipated and recognized. For these reasons,
to mitigate the potential increase in the bargaining power of the suppliers, the business
will communicate agreements to the suppliers and build a great relationship with them by
establishing excellent credentials to make sure that the business is trustworthy, pay them
on time, and do a good business with them. With these, the only worry of the business is
inflation.
Competitive Rivals – Moderate
Milk tea tart is a new pastry product that the proponents intend to introduce to the
market, specifically in Dagupan City. However, other pastry shops in the same vicinity
that are acknowledged as competitors of the firm include Panaderia Antonio Bakery and
Restaurant, Bread House Café, and B Café Dagupan, all of which have a
longer-established reputation in the area. Nonetheless, due to the competitive
advantage of the new product, the competition is classed as average.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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No other business has ever introduced milk tea tart in Dagupan City. Hence,
potential clients will be interested in the business product, resulting in average
competition amongst rivals.
The Threat of Substitution – Moderate
Milk tea tarts are new in the market, and although tarts have been introduced for
a long time now, milk tea tarts are relatively new in the market. Since the product is new
and will be recently introduced, the threat of substitution is moderate. It should have
been low for the reason that it is new, but other tarts, especially fruit tarts, are easily
accessible anywhere across the location around the business. Other substitutes include
Silvannas and Pies, which belong to the same food industry and have similar
characteristics as tarts. Although these substitutes are present, it does not directly
threaten the product offered by the business, and for that, the threat of substitution will
remain moderate.
Threats of New Entrants – Moderate
Threats of new entrants show how established market participants are
threatened by new competitors. The threat of new entrants increases if the sector is
profitable and entry barriers are low, which will draw more participants.
Company Analysis
Primary Activities
I.
Inbound Operations
Twist & Tart will source its primary and other raw materials, such as moringa tea
and tapioca Starch from Teas & Beans- Milk Tea, and Coffee Supplier from San Carlos
City, Pangasinan. Other resources needed will be outsourced from different brands and
suppliers.
II.
Operations
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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The bakers of the business will prepare the products by following the production
process generated by the proponents of the study's explicit knowledge to maintain
consistency and product image. There will be a set of suppliers listed to have a stable
supply to the business whereas main and alternative suppliers are distinguished for
possible setbacks and bottlenecks.
III.
Outbound Logistics
The raw ingredients of the product will be stored in a storage room inside the
business establishment with proper food safety and security measures to have easy
access in product preparation. Milk tea tart will be readily available to the market and can
be availed by the customers over the counter. In addition, the business will also engage
in product delivery in its operations to provide convenience to its customers effectively.
●
Packaging
The primary packaging for individual packages of the tart will be made of plastic
but the secondary packaging of the tarts will be moved to a box-type container with a
handle to secure the product and be easily carried by the consumers on the go.
However, the business will continuously search for the best packaging that will lessen
the usage of plastics to protect the environment.
IV.
Marketing and Sales
To achieve a significant market share, both traditional and online marketing will
be used. The business will use flyers for information dissemination around Dagupan City
and nearby cities where the business is located. The business also uses tarpaulins to
advertise its products.
Twist & Tart will utilize social media platforms for marketing purposes. The
creation of social media accounts will be handled by the marketing team of the business
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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and will be used to introduce the business, post promotional activities, and offer
discounts to reach more potential consumers, not just customers who are near the
location of the business. To better assess market trends and improve the way
businesses promote their products, they will adapt different marketing strategies in the
long run.
V.
Services
Twist & Tart values the input and perception of customers, which is why it will
ensure continuous communication with them through customer service and customer
support chats. The official social media platforms and emails will also be used as
customer assistants to guide the inquiries and feedback of consumers. Twist & Tart
believes that excellent customer service contributes to the development of long-term
customer connections and the enhancement of brand loyalty.
Support Activities
I.
Firm Infrastructure
● Location
The proposed business location will be along Perez Boulevard in Dagupan's
downtown area. The location was chosen because it is in the center of Dagupan City, is
easily visible, is close to SM Mall Dagupan, and is frequented by both students and
adults. Even though there are bakeries close by, the researchers are optimistic that
consumers will test the product and purchase it again. Dagupan City's abundance of
schools, malls, and other businesses where potential consumers may come from
increases the likelihood of profitability.
The partnership will cover the cost of station rental because the company is
located in a commercial building. Twist & Tart determined that the area's accessibility
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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made the feasibility of the firm at the desired target location possible. Additionally, given
that the target location is close to the area of activity, the product may be distributed with
ease. Resources inside the company can be used to their full potential with the factors
available. Given the technological ability to produce tarts, the company can operate
without risk. Establishing a business in the chosen area would be an excellent
opportunity given the facts acquired and the current economic situation.
● Regulatory Compliance
Many businesses are currently dealing with an increase in the quantity and
complexity of new rules, regulations, and guidelines. This has a significant influence on
how businesses operate on a daily basis and entails a number of adjustments to
business culture, organizational authority, and communication as well as administrative
and regulatory frameworks, software platforms, and data flows. Hence, the firm will abide
by all legal and regulatory obligations, including those pertaining to tax calculations,
under the authority of the location where the business operates. Permits and licenses,
which are governed by regulations, will also be renewed and paid for as frequently as
necessary.
II.
Human Resource Management
● Recruitment and Training
Twist & Tart's success is heavily reliant on talented and motivated employees.
Twist & Tart considers recruitment and training to be strategic investments that can
generate significant benefits in the areas of employee performance, customer
satisfaction, competitiveness, and the overall success of the company. Attracting and
identifying the right skills for the company is made easier with effective recruitment.
Having the right individuals in the right roles is critical to the business's success. Skilled
and enthusiastic employees are essential to the organization's development and
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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financial success. Hiring and training employees with specialized skills and knowledge
can provide Twist & Tart with a competitive advantage. Employees who have been
properly trained tend to be more productive. Training programs assist workers with
acquiring the knowledge and abilities they need to carry out their tasks effectively.
● Employee Retention
Twist & Tart will invest in its employees' growth and skills development so that the
employees are more likely to stay with the company in the long run, reducing turnover
and associated hiring costs. It has the potential to boost employee satisfaction and
loyalty. Twist & Tart will also utilize different employee retention strategies. Twist & Tart
will foster a positive and inclusive workplace culture based on shared values, making
employees feel more connected to the organization and increasing their commitment to
stay. Employees will receive consistent feedback and coaching from the company in
order
to
comprehend
their strengths and weaknesses, establishing personal
development and job fulfillment. Twist & Tart will also consider offering competitive
salaries and benefits. Recognizing and rewarding employees for their efforts and
accomplishments fosters a sense of appreciation and enthusiasm to remain and excel
within the organization.
III.
Technology Development
One of the organizational strategies of Twist & Tart is the engagement of
technological advancements to increase the speed of business operations. This is to
sustain conservative financial costs in both direct and indirect activities. The reduction of
costs provides more opportunities to improve the other functions of the business. It also
increases the consistency of the product quality that will be offered to the customers.
The business will use machinery in preparing the business products and will apply
technological advancements that will help the efficiency of the business operations.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Moreover, the business will also engage in operation enhancements to provide effective
customer service and organizational functions. This includes administrative activities,
baking, taking orders, and delivering the products. Twist & Tart will also invest in
research and development to further improve and enhance the technological application
of the various systems in operating the business. Hence, customers will experience
progressive customer service and enhanced technological advancements in the long
run.
Procurement
● Cost Management
The Twist & Tart will control its costs through secured and organized expending
policies to avoid fraud and have a clearer view of their spending. Proper cost control will
help the start-up business organize its expenditures. The business will first establish a
policy on the process of handling expenses and who are/is the employee(s) involved in
this process to have proper accountability and transparency. The technology will also be
used to create a program that summarizes the real-time tracking expenses of the
business to avoid confusion. These expenses will have an accompanying digital copy of
receipts and every expense incurred will be tracked on-time by the assigned employee.
Additionally, there will be a weekly evaluation of these records to properly recognize the
truthfulness of these records and have proper control over the employees which will
avoid fraud.
● Inventory Management Software
Since technological advancement has become more relevant to small
businesses, Twist & Tart will also use this to their advantage in maintaining an organized
Inventory Management System. The best way to do this without breaking the bank is to
use the free software on the internet such as Lightspeed Retail or if one of the
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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employees is highly proficient in using Excel, it will be a huge help for the business. This
existing software can easily track the inventory of the business without taking too much
of their time.
Customer Analysis
Twist & Tart's target consumers were 11 to 42-year-old residents of Dagupan
City, who are potential labor force participants and economically engaged. The Philippine
Statistics Authority (PSA) reports that the employment rate in Region I increased by
94.1% as of April 2022. In a conference, PSA Regional Director Sheila O. De Guzman
stated that 2.3 million of the 2.5 million persons aged 15 and up worked. De Guzman
successfully said that the unemployment rate has reduced by 5.9%, or 1.6%, from 7.5%
in January 2022, an expected 163,000 persons. In April 2022, the total labor force
participation rate in Region 1 was 68.5%.
According to Fitch Ratings’ research arm, household expenditure in the
Philippines is likely to increase by 5.5 percent this year, less than the 8.2 percent growth
forecast for 2022. According to Fitch Solutions, increased household income will
underpin consumer spending in 2023, allowing Filipino consumers to spend despite
rising inflation (Crismundo, 2023). According to Asian News Network, Filipinos spend
around half of their money on utilities, transportation, and food, which accounts for
one-third of their budget.
The researchers conducted 384 surveys and product testing around the areas in
Dagupan City using interviews and questionnaires. The researchers based the current
population of the area totaling 174,302 with a confidence level of 95% as a statistical tool
to measure the necessary sample size to have a reliable source.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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The following questions were presented to the respondents in order to have a
better knowledge of their preferences for the flavor, texture, and size of the tarts in order
to satisfy their needs. It also affects other variables, such as how much they are
prepared to spend on the product given its size, whether they have ever eaten tarts, and
how well-versed they are in milk tea and tarts. The questions include ascertaining
additional variables that may influence the respondents' preferred tart sizes, such as
how much they budget for milk tea and how many tarts and milk tea they drink daily.
Figure 4.4: How often do respondents drink milk tea
A large percentage of respondents to the survey indicated that they typically like
their milk tea, with thirty-three percent (33%) voting every other week. On the other side,
26% of the population cast their votes one to two times every week. The third is twenty
percent (20%) twice a month. Fifteen percent (15%) who drink milk tea once a month.
Second to last is two percent (2%) depending on the circumstance and last but not least,
the remaining one percent (1%) is for every day. This indicates that some people have
never consumed milk tea before, while others do so sometimes, twice monthly, once per
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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month, depending on the circumstance, and one to two times a week, which is not bad
for the business. These findings provide insight into the respondents' preferred drinking
habits.
Figure 4.5: The milk tea flavor that respondents drink the most
The poll findings show people's ranking preferences for milk tea tart flavors. The
most popular flavor was revealed to be Cookies & Cream, which received 26% of the
votes. Winter Melon is a close second, receiving 25% of the vote. With 17% of the vote,
Matcha took third place, Mocha with 11%, and Hokkaido with 5% of the votes. The
remainder has the least votes, including the salted caramel, strawberry cheesecake,
chocolate malt, and Okinawa.
These data show how well-liked the tastes of Cookies & Cream, Winter Melon,
and Matcha are, providing potential for marketing and product promotion that is more
specific. Only the respondents who agreed to buy a fifty-gram milk tea tart when Twist &
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Tart items are sold in the market are represented by the tallied and interpreted replies of
the respondents in the above-presented figure.
Figure 4.6: How often respondents eat pastries
A fit, lasting nutrition habit can include pastries and sweets; however, they should
be consumed in a responsible manner, which means sometimes or in modest amounts.
The graph shows that 41% of the voters eat pastries every 1-2 times per week, 26% eat
pastries every day, 18% eat every other week, 10% eat twice a month, and 4% eat once
a month. The first two highest shows that pastries are still in demand and the milk tea
tart has a greater chance to become popular in the market.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Figure 4.7: Consumer consideration of different aspects of the product
The survey's findings demonstrate that respondents place a high priority on
pricing, giving it a perfect score of 5. Closely following, with a grade of 4, is appearance.
The modest grade of 3 for health benefits indicates that it is taken into account but is not
the main criterion. The brand had a grade of 2, indicating that respondents gave it little
weight. While packaging has the least impact, the smell does.
The primary points are how to make the product more accessible to consumers,
how to improve its appearance, and what advantages it will offer them.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Figure 4.8 Willingness to try the product
New products offered in the market need to be surveyed to get the results on the
insights of the consumers. The graph shows that fifty-two percent (52%) of the
respondents are willing to try the product, thirty-six percent (36%) are moderate, ten
percent (10%) are still undecided, and two percent (2%) are not really willing to try it.
This indicates that more than fifty percent are willing to try the product and the business
has an opportunity in the market.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Figure 4.9 How much they prefer buying Milk Tea Tart
According to the data, 45% of respondents would be willing to pay P20 on a
single serving of milk tea tart. This indicates that most people would be willing to pay the
average amount of money to enjoy a milk tea tart in a specific bakery or retailer.
Additionally, 39%, the second-highest percentage, may spend P10. The findings
suggested that Twist and Tart must develop a clever cost-control strategy that could
reduce the potential selling price and accommodate the price ranges that the majority of
respondents can provide to purchase one serving of milk tea tart.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Figure 4.10 How do they like the product to be improved
Product enhancement is a means for implementing significant improvements to a
product that brings in prospective customers or enhances the advantages being enjoyed
by current consumers. The graph shows 38% want to have new flavors, 19% want to
improve the appearance, 13% want to explore other pastry products, the size and
toppings have the same votes of 11%, and lastly, the new packaging style is 8%. These
improvements will help Twist and Tart to gain more customers and profit in the future.
Supply Analysis
Tea has historically been linked to a variety of health advantages, and this
association continues to influence consumer choices. The Tea Market is estimated to
increase at a CAGR of 5.72% between 2023 and 2028, from USD 51.26 billion in 2023
to USD 67.69 billion by 2028. Tea is gaining popularity as a healthy alternative to sugary
beverages due to its antioxidant characteristics, potential weight loss advantages, and
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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relaxing effects. It is particularly important in Asia and Eastern Europe, as well as in the
United Kingdom. It is used for both caffeination and hydration in these areas.
Sustainability and ethical sourcing are trends, as are innovation in tea formats
and mixes and the rise of premium tea experiences. With a growing consumer base and
shifting preferences, the tea market is likely to increase more in the future years.
The marketplace is divided into the following categories based on distribution
channels: supermarkets/hypermarkets, convenience stores, specialty stores, and
internet retail. The supermarket/hypermarket industry is constantly changing, and
investors are relying on purchaser convenience to provide a convenient shopping
experience. The adoption of innovative technology and equipment on the floor assists
shops in providing acceptable beverage quality to consumers. According to the Food
Industry Association (2018), supermarkets/hypermarkets sold 43% of total groceries in
2017 and account for a significant portion of moringa tea sales each year. To avoid
penalties from the Environmental Protection Agency (EPA) and to provide quality items
to their customers, supermarkets are focusing on meeting new regulatory criteria such
as refrigerant leaks and quality assurance.
To meet the demand, the Philippines placed heavy reliance on imported moringa
tea. Moringa teas were imported from several nations, including Taiwan, China, Japan,
and other countries that produce tea.
The Asia Pacific region produces a significant quantity of moringa tea, which is
mostly responsible for the market's brisk growth. Due to its extensive history of
production, China is the top nation in the world for moringa tea consumption. The
nutritious composition of moringa-type tea has helped to increase its popularity among
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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consumers in recent years, which is good for their health. Consumers' growing
purchasing expenses and growing knowledge of its health benefits in nations like India
have greatly fueled the market's expansion.
According to data sourced from the International Grains Council (IGC) in 2021, it
was reported that during the 2019-2020 timeframe, the estimated global wheat
production stood at 763.7 million tons. Among this production, more than 523.3 million
tons were allocated for human consumption, while 137.4 million tons were designated for
livestock feed. Additionally, approximately 24 million tons of wheat were earmarked for
industrial processing, while the global export of wheat reached a total of 184.3 million
tons. Projections by the IGC suggest that for the 2020-2021 period, wheat production is
anticipated to increase to 768 million tons, with consumption and export figures expected
to rise to 531 million tons and 186.8 million tons, respectively.
Following a year characterized by turbulent trade patterns in the wheat market, it
is anticipated that global wheat supplies will return to a state of equilibrium in 2023. As
per the assessment of the US Department of Agriculture, there is a projected slight
increase in global wheat production, reaching a total of 783.8 million metric tons during
the marketing year 2022-2023, spanning from July to June. Simultaneously, it is
estimated that global wheat imports will experience a year-on-year growth of 5%,
reaching approximately 213 million metric tons.
V. REVIEW OF RELATED LITERATURE AND STUDIES
The proponents of this business research present here literature and studies,
both local and foreign that are relevant to the study. It contains information and
observations that have logical connections between the previous literature and studies
and the current research.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Local Literature and Studies
Milk tea is one of the trends and the most purchased beverage. Milk tea is
famous because of its health benefits and unique blend and taste; no wonder many
customers are addicted to it.
Based on the study "Milk Tea Mania: Your Guide To The Best Milk Teas In Metro
Manila" by Marc Adrian (2019) stated that Metro Manila has plenty of milk tea shops that
give Filipinos plenty of choices to satisfy their new-found love for milk teas.
The recent obsession with milk tea is not about the product itself, but it is about
the strategy the shop used to improve their products' interest since the milk tea products
are still the same. This helps the marketability of the pastry "tart" in the market because
having an excellent raw ingredient to help elevate the flavor and popularity of the product
can help maintain the competition and satisfy the customers. Satisfying the customer is
one of the achievements/goals of a seller. When consumers are satisfied, they will
continue going back and again, and because of it, their customers will become loyal to
them. To maintain this, companies should consider different consumer buying behaviors.
Consumer buying behavior is the behavior of individuals regarding the decisions they
have in mind when spending their resources on goods and services (Lee, N. and Vega,
A. 2014).
Serenitea's shops were already doing well by 2009, and other entrepreneurs
quickly followed suit. Happy Fanshu recently opened Far Eastern University in 2009,
bringing milk tea to hordes of students. This was just the start. Milk tea shops with quirky
milk tea puns began to populate the area around Ateneo, La Salle, and UP: Tealogy,
Infinitea, Q-tea, and others. This was the real beginning of the explosion. Coffee shops
began to compete with milk tea shops. After all, milk tea shops had a similar
atmosphere, a relaxed space that allowed visitors to stay for extended periods of
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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time—ideal for students with papers to finish or companions to hang out with. The large
number of students who bought bubble milk tea as both a coffee grab and a sweet treat
enables this milk tea shop to thrive. Furthermore, milk tea had the advantage of being
"new" and being marketed as a "healthier" drink.
According to Grabfood, Southeast Asians drink four cups of milk tea per person
per month, demonstrating the drink's growing popularity. The Philippines has the
second-highest milk tea consumption rate in Southeast Asia, with five cups of bubble tea
consumed per person per month. Cheese, milk tea with pearl, winter melon, pandan,
and chocolate are among the most popular flavors among Filipinos, with pearls being the
most popular bubble tea topping, followed by cheese and pudding. Milk tea lovers are
also more likely to order the drink during lunchtime on all days of the week, confirming
that it's a good addition to a midday meal, according to GrabFood.
De Jesus (2020) focused on the milk tea industry in the area of Nueva Ecija,
Philippines. The findings revealed that milk tea shop owners prioritize convenience by
providing quick service, using high-quality ingredients, and cultivating loyal customers.
Supranes and Van also conducted research on the "Milk Tea War," using ARIMA models
to assess competition among six popular milk tea brands in the Philippines. The ARIMA
model results indicated that the brands that proved popular in 2019 are the preferred
brands. There were no studies in the literature that used a Conjoint Analysis Approach to
address consumer preferences for milk tea. Thus, the Conjoint Analysis approach would
be effective for analyzing consumer preferences in terms of milk tea.
Using a Conjoint Analysis Approach, this study sought to identify the combination
of milk tea attributes that consumers preferred. This study specifically used attributes
such as brand, price range, tapioca pearl size, sugar level, amount of ice, cream cheese
inclusion, and milk tea type. Conjoint analysis with an orthogonal design was used to
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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assess consumer preferences for milk tea. The study's findings about consumer
preferences for various milk tea attributes will be useful to milk tea businesses.
Furthermore, the findings of this study could be applicable to other beverage-focused
industries in other countries.
It is recommended that the milk tea industry provide more varieties of milk tea to
customers, such as flavor twists, small cups of milk tea for the cheapest or most
affordable price, etc. so that they have a wider selection of options. It should be done
because of the constantly shifting preferences of generations. Innovation is one of the
milk tea industry's strengths. Businesses should continue to develop products based on
consumer preferences. Thus, regular evaluation is required.
Based on a research study, the popularity of milk tea before the pandemic has
been enormously influencing the trend of consumers, which has decreased during the
pandemic because of the lockdowns and quarantines (Bastasa et al, 2022). However,
the post-pandemic influence increases the popularity of milk tea again. Twist & Tarts
aims to re-introduce such products by merging tart and milk tea into one product.
Consumer trends change based on their sensitivity to new entrants. Hence, the business
wants to have an established foundation in the country using the products that are
currently preferred by consumers. During the pandemic, the marketing of milk tea is
difficult due to protocols and health concerns amidst pandemic. Nevertheless, Twist and
Tarts believes that reliving the features of milk tea in a pastry product will introduce a
revolutionary combination of tart.
Filipinos are known for having sweet teeth. According to scientists, the human
liking for sweets was a variation of a stage when food was rare. In an article by Lasco
(2017) which was posted at the Inquirer.Net, the Philippines was very much part of
sugar’s history, being in the region where sugarcane originated, and where sugar
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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haciendas figured greatly in its colonial economy. This heritage of sugar production hints
at why Filipinos use sugar in everything: As historian John Larkin wrote, sugar
manufacturers expanded the domestic market “by exciting the Filipino taste for their
product” through ad campaigns and free packets of sugar. Sugar’s place as a status
symbol, its sheer addictive quality, relatively cheap prices, and our being accustomed to
high levels of it in our foods can thus explain why Filipinos have a sweet tooth.
The Sonneratia alba, apple mangrove in English or known as “Palapat” to many
Filipinos, is the subtlest plant of the mangrove species, which are abundant in the
coastal ecosystem of Hagonoy, Bulacan, Philippines. It is often used as a sourcing agent
in many Filipino dishes, most especially Sinigang. To be able to create a livelihood for
the people of Bulacan, and to be able to maximize the utilization of the “Palapat'' fruit,
the researchers came up with the idea of creating an innovative product “Palapat Tart”
which will be liked by many.
This study covers the essential aspects of developing “Palapat Tart” in terms of
the product description, ingredients, procedure, and tools and equipment needed in its
preparation. Also, this will investigate the acceptability of the sensory quality of “Palapat
Tart” in terms of taste, aroma, texture, and overall acceptability. The study was
conducted on selected residents of Hagonoy, Bulacan, and the faculty and staff of
Bulacan State University – Hagonoy Campus.
“Palapat Tart” has dietary fiber and pectin which can provide many health
benefits. The ingredients for this product are all-purpose flour, non-fat butter, sugar,
condensed milk, and the “Palapat” fruit. In making the “Palapat Tart”, the tools and
equipment required are mixing bowls, spatulas, brushes, tart molder, pan, and oven.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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While the ingredients required are all-purpose flour, eggs, non-fat butter, condensed
milk, salt, and “Palapat” fruit.
“Palapat Tart” has a total weight mean of 8.76% when it comes to taste, 8.7%
when it comes to texture, 8.72% when it comes to appearance, and finally it got 8.6%
when it comes to smell. There is a significant relationship between the demographic
profile of the respondents and the level of acceptability of the respondents as regards
the sensory quality of “Palapat Tart”.
Exploring locally available wheat alternatives will be advantageous to the
domestic flour and baking industry and to Filipino farmers. This will also offer
value-added products to the growing gluten-free market. The physicochemical and
functional properties of different flours (non-glutinous and glutinous rice, sweet potato,
mung bean, banana, and sago) were determined and compared with all-purpose wheat
flour. The bread quality parameters of these flours were correlated with flour properties.
The commercially available flours (wheat, rice, sweet potato) were significantly whiter
than the mung bean, banana, and sago flours.
In terms of proximate composition, mung bean flour had the highest protein
(22.57%), fiber (2.19%), and ash (4.72%) content among the flours. Sweet potato flour,
on the other hand, had the highest total carbohydrates (85.22%), starch (81.50%), and
amylose (26.30%) contents. It was the most vicious but was unstable upon heating (i.e.,
the highest peak and breakdown viscosities). Banana flour had the highest water
absorption capacity and the second highest swelling power at 85°C next to sago flour.
The absence of gluten in the non-wheat flours led to firmer and denser bread. Bread
from inherently pigmented flours had a significantly darker crumb, but only mung bean
flour produced a significantly darker crust than the control (100% wheat). Correlation
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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analysis revealed that using flours with relatively lower fiber and amylose contents,
smaller particle sizes, and lower breakdown viscosity - but higher water absorption
capacity - lowers the chances of producing firm and dense bread.
Foreign Literature and Studies
The company's strategy to enter the market has become a significant issue in
formulating strategy in emerging markets. This strategy affects performance and the
duration to determine the method and allocate sufficient resources (Ekeledo &
Sivakumar, 2020). The study aims to determine whether the innovation of the product
will bring higher marketability rates and tackle the competition in the market.
Research conducted by Li (2020) found a positive impact on product innovation
excellence with performance measured by the rate of profit, market share, sales volume,
and return on investment. The advantages of product innovation are the main thing of
marketing performance to face competition. Product innovation is a strategy for the
company to cooperate in creating a compelling competitive advantage in the market. The
strategy is designed to realize companies' competitive advantage in existing and new
markets (Gerlitz, 2015; Habidin et al., 2015).
Innovation becomes an integral part of the company. Companies that excel in
innovation will make their products easily acceptable to the market. Understanding the
customers and having better innovation will accelerate market acceptance. Bao et al.
(2013) explained that market deals measure successful product innovation. Product
advantage is measured by the indicators of product modification, new product
development producing a better quality product, varied features or products making them
competitive. It means that if the product is unique and has better quality and
competitiveness, it offers more options for consumers (Sugiyarti & Ardyan, 2017).
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Milk Tea, pearl milk tea, or Boba Tea are the names given to the popular
Taiwanese drink invented in the 1980s by Hanlin Teahouse in Tainan and Chunshui Hall
in Taichung. This "national drink" is made with black tea, oolong tea, green tea and milk,
powdered milk, or condensed milk, with fresh fruit, chewy tapioca balls, or fruit jelly on
top. Tapioca balls are referred to as bubbles or pearls. Tapioca is a type of starch
extracted from cassava root and colored with water, sugar, and food coloring. Bubble tea
is served in clear cups with a fat wide straw so that as people sip, the surprising bubbles
fill up with delicious liquid.
It is a one-of-a-kind refreshing drink and unforgettable sweet snack that can be
served cold or hot. In fact, it is a customizable drink; people can choose its sweetness,
coldness, and toppings by varying the amount of sugar, ice, tea type, and fruits or
bubbles. During its globalization, bubble tea shops not only developed high-brewing tea,
but also invented many different flavors to suit local tastes, such as latte coffee,
milkshake foam, cookies and cream, Japanese mochi, taro milk tea, and so on. Tea is
regarded as a universal drink in the Chinese community (Twinings 2018). It can be
served with various seasonings, such as ginger, mint, tangerine peel, sesame, etc.,
depending on the season or region.
Drinking tea is not only about the color and fragrance of the tea, but it also has a
significant additional medical value in practice. Taiwan's tea culture has been evolving
for several hundred years. It has progressed from an export-oriented production stage to
a consumer-centered selection stage. Taiwan began planting tea trees during Dutch rule
in the 17th century. During the Japanese occupation (1895-1945), Taiwanese tea was
exported in large quantities to foreign markets, and it was one of the most important
economic crops in terms of international trade commodities. Following the 1970s,
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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accompanied by Taiwan's economic development and modernization, the role of tea
shifted from export to supply of domestic demand.
Meanwhile, the government promoted Chinese tea arts; tea has become an
essential drink in Taiwanese daily life. In the late 1980s, tea culture gradually evolved to
a range of new tea consumption patterns, including new kinds of beverages with dairy
and tapioca pearl, the auto sealing machine, teahouses, tea shops, and so on, ushering
in a new chapter in Taiwanese tea culture. Bubble tea is not like traditional tea-drinking
methods; it is a highly regulated beverage.
Milk tea shops eventually spread and can now be found in shopping malls, parks,
and neighborhoods (INQUIRER, 2020). As a result, the global spread of milk tea shops
has been significant. Shops from various Asian regions, such as the Chatime group,
CoCo, and GongCha, all from China and Taiwan, and Tiger Sugar from Korea, have
spread.
These brands eventually became popular on a global scale, and people in those
countries capitalized on the trend by creating their own brands. Boba Loca Inc., Lollicup
USA, Inc., and Kung Fu Tea were among the brands featured in Fortune Business
Insight. Furthermore, the United Kingdom has its own brand called Happy Lemon.
Consumers now have numerous milk tea brands to choose from. According to Consunji
and Capili (2021), consumers prefer milk tea because it is less expensive than other
popular beverages such as coffee. As a result, beginning in 2011, milk tea became the
most popular beverage trend.
Milk tea's popularity skyrocketed in Asia in 2018, with a 3500% increase. Lee and
Yim (2019) then revealed that the Philippines and Thailand ranked second in Southeast
Asia with the highest number of milk tea consumers, trailing only Indonesia. This implies
that several milk tea brands, both domestic and international, are gaining popularity.
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The various milk tea brands each have their own specialty; however, they provide
varying levels of attributes. These characteristics may include brand, price range,
tapioca pearl size, sugar level, amount of ice, cream cheese inclusion, and type of milk
tea. Milk tea attributes are the combinations that consumers prefer in their ordered milk
tea. When someone buys a milk tea, for example, he or she is asked about the type of
milk tea, the level of sugar, the size of the pearls, and the level of ice. As a result,
analyzing these characteristics is critical, especially for marketing strategy.
Pastry products are quite easy to make as well as it is very convenient to eat.
The reason why Twist & Tart want to introduce a pastry product to the market is because
of its characteristics. However, to create a standing in a business, product innovation is
intended to perform. Hence, the creation of the business product. According to a
research study, sustainable innovation provides a significant factor in establishing a
business's success (Krolak et al, 2022). It is described as conscious decision-making
considering the different details that the business needs to evaluate when innovating a
product. Pastry innovations must fall into the categories of Pleasure, Convenience, and
Health. Twist & Tart gives a highly satisfactory delicacy that merges the beauty of tart
and milk tea. It is a very convenient product that can be eaten as an alternative meal or
snack between busy hours. Moringa tea contributes to the health benefits that potential
customers will get as well as the nutritional benefits of pastry products to human
circulation. In addition to the mentioned context above, pastry innovations shall score
high in indulgence, texture, color, weight, aroma, sweet and savory, and balanced taste
aesthetics, which the company is confident to achieve in creating the product.
In line with this are the environmental factors that the business will face in the
pastry industry. It is important to create an environmentally friendly product that supports
the sustainability of business-environment relationships in this world. The reason why
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Twist & Tart will provide services that comply with both environmental and legal policies.
Moreover, competition is increasing the operation of the business to further indulge in
business success. Hence, the importance of consumer trends and their utilization.
A tart is a dish that can be either sugary or flavorful and has a bottom dough and
narrow edges. Typically, pastry dough made from wheat flour, unsalted butter, cold
water, and sugar is used to make tart crusts. According to De Rovira (2019), the type of
the product and characteristics like the quality of the raw ingredients are frequently
linked to parameters that influence tart quality. The profitability of the product is impacted
by labor expenses, the manufacturing process, material waste, preservation costs, and
transportation costs. Based on the book of Figoni PI (2020), a lot of processing
processes are necessary for creating baked goods, and there is significant interaction
between them. The temperature and humidity have a substantial impact on quality.
Further taken into account are the phases of mixing, shaping, proving, baking, and
cooling.
Since the American colonies' founding, tarts have gained enormous popularity,
and apple pie has come to represent the cuisine of the average American home. The
standard American pie is round, 8 to 10 inches in diameter, and 2 to 3 inches thick. It
typically has a sweet fruit, custard, or pastry cream filling.
According to Sloan (1998), breakfast eaten in the car or at work is still on the rise,
and the food industry's fastest-growing segment is portable hand-held foods, The tart
could either be consumed as-is or warmed up if desired. Polished off with milk and
natural product, a peanut butter tart would give a helpful, nutritious, great protein feast
with longer enduring satiety than a high-sugar breakfast.
There are many different kinds of savory tarts, but one thing usually holds true for
all of them: They must be served hot, and naturally, the crust is just as important as the
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filling to ensure the tart's success. The entire tart will be ruined if the crust is hard, thick,
and flavorless. A crumbly crust made with flour and water biscuit crumbs is the typical
topping for savory tarts. A good crust can be made of shortcrust or even rich scone
dough. If the shell is baked first and the filling is added later, short-crust is often a good
choice.
According to Shewry & Hey (2018), wheat stands as a paramount staple crop in
temperate regions, experiencing growing demand in nations undergoing urbanization
and industrialization. Beyond serving as a primary source of starch and energy, wheat
offers significant quantities of various health-critical or advantageous elements, such as
protein, vitamins (primarily B vitamins), dietary fiber, and phytochemicals. Notably, wheat
holds particular importance as a source of dietary fiber, with bread alone contributing
20% of the recommended daily intake in the United Kingdom. Furthermore, established
correlations exist between cereal dietary fiber consumption and a lowered risk of
cardiovascular disease, type 2 diabetes, and certain types of cancer, notably colorectal
cancer. Wheat exhibits substantial variability in the levels and compositions of these
beneficial components, with some, like dietary fiber, displaying a strong hereditary basis.
Consequently, plant breeders possess the potential to select for heightened health
benefits alongside increased crop yield.
A study conducted by Harris et al., 2022 shows the advances in the
commercialization and availability of high amylose wheat flour, a source of resistant
starch fiber, provide an opportunity to remedy the suggested acceptability issues of
whole grain products indicative of sensory factors, without compromising the amount of
fiber ingested. Resistant starch fiber consumption has been associated with health
benefits including improved blood sugar management, improved markers of digestive
and gut health, increased satiety, and a reduced inflammatory response among adults.
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Children and adolescents have consistently failed to meet recommended levels of
dietary fiber consumption, thus making fiber a nutrient of concern. The importance of
adequate dietary fiber intake to attain a healthy diet necessitates the identification of
fiber-rich and readily consumed food sources by youth. Grain-based foods derived from
whole grains represent a strategic initiative to increase dietary fiber consumption and is
consistent with the American diet pattern. Increased intake of foods made from whole
grains have been positively associated with improved health outcomes but are also less
preferred among youth compared to refined grain products, which make up the majority
of their carbohydrate intake. The limited studies that indicate fiber's direct benefit among
youth are largely observational, thereby necessitating the need for more controlled trials
for these age groups. Replacing traditional refined wheat flour with refined high amylose
wheat flour has the unique ability to increase dietary fiber consumption without
compromising desired sensory and finished product characteristics and thus can help
increase dietary fiber consumption in children and adolescents who struggle to meet
adequate intakes of fiber.
A study conducted by Yasara W. H. Wickramasinghe shows that moringa leaves
are truly a miracle that offers a lot of benefits and substance. In this study, it shows
different effects of moringa leaves in different processes such as steaming, drying, and
blanching, and with the study, Wickramasinghe concluded that dried moringa leaves can
create a powder that can substitute tea or become tea. In another study conducted by
Zahidul Islam et al., it explains the components of moringa leaves and the benefits they
produce. Diversified phytochemicals such as flavonoids, alkaloids, saponins, sterols,
tannins, and terpenoids are found in moringa leaves (Yan, 2021), which means that they
are high in protein, an essential nutrient in a growing body. Moringa oleifera can be a
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substitute for products where protein is usually found, such as eggs, meats, and fish.
Moringa leaf powder could be a good source of vitamins that the body needs, such as
vitamin A, vitamin B, vitamin C, vitamin D, and vitamin E (Islam et al., 2021). Moringa
oleifera is also known as a mother’s best friend (ECHO, 2018), as it is a great
supplement for pregnant and lactating mothers. Moringa leaves are rich in protein and
iron, which are essential for mothers, especially lactating and pregnant ones.
VI. MARKETING FEASIBILITY
Product Market Focus
Figure 6.1 Twist & Tart product sample
Marketing and Product Objectives
The following are the marketing and product objectives that Twist & Tart
anticipates to attain in the foreseeable future:
Marketing Objectives:
● To increase brand awareness and demand for products
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●
To reduce the ability of the competition to outshine the success of Twist & Tart in
the bakery market by gradually establishing a well-known name in the market
and becoming the first milk tea tart in the market
●
To create a customer loyalty program that will reward frequent customers and
boost client retention
●
To increase social media engagement through consistent posting, dynamic
content, and user-generated content campaigns
●
To undertake continual market research to stay current on industry changes,
client preferences, and the competitive environment
Product Objectives:
●
To conduct taste tests and quality inspections on a regular basis to guarantee
that tarts satisfy high standards
●
To improve the overall quality and flavor of tarts by using premium ingredients
●
To introduce fresh and innovative tarts in order to stand out in the market
●
To experiment with different kinds of tart varieties in order to appeal to a larger
customer base
●
To increase the aesthetic appeal of tarts, invest in eye-catching and eco-friendly
packaging
●
To create standard production methods in order to assure consistency in taste
and appearance
●
To reduce product imitability by providing unique and significant value that only
Twist & Tart can provide to prospective customers
Target Market
I.
Structural, market, and environmental analysis
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In order for a business to succeed across all industries, managers must
accurately analyze, determine, and fully understand the correct market to target, as well
as potential markets and serviced markets. Consumers have the power to transform a
business, thus targeting the proper customers while marketing the items will raise the
likelihood that the firm will be profitable. Reaching out to potential clients more effectively
and economically requires an understanding of the relevant market, which may shorten
the time needed to test different promotional tactics.
The business does not only aim to give out sweet foods for the citizens but also
to start advertising and promoting milk tea tarts. The company's target market will be the
Gen Z and millennials in Dagupan City, specifically within the age range of 11 to 42
years old. The company will communicate with every potential consumer and retailer to
distribute the product and secure the continuous demand for the product. They were
chosen because most customers under this age bracket are dubbed as the “wellness
generation”, according to a study conducted by Katie Nermoe (Sanford Health, 2022).
Consumers could enjoy eating tart and milk tea in one product that provides health
benefits from moringa tea and enables them to have a healthier lifestyle. Moreover, the
secondary market of milk tea tarts are the lactating mothers as it gives them nutritional
values that can help provide sustenance to their babies. The store will be located in
Dagupan City with high accessibility. The popular and improved product is likely to make
an impact on the company's target customers leaving a mark on people who would
appreciate the product. The company has decided to create a product not only for the
benefit of the business but also for the people it will serve.
II.
Market segmentation, targeting, and positioning
Knowing exactly how the offered items might benefit potential customers is
crucial in any business since it can affect how marketable a product is. Determining the
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market is just as significant and beneficial as knowing the product itself since it will
prevent the organization from wasting resources on the inappropriate market. Finding
the correct demographic to target provides prospects for businesses to earn, thus it is
crucial for any firm to do so to boost its size and reach the target. Additionally, it is crucial
to categorize target and potential markets into distinct groups since segmentation makes
it simpler for companies to cater to markets with goods that meet comparable demands.
Based on the data gathered from the Municipality of Dagupan City, there are
183,561 individuals residing in this area, 57.98% of whom are from Gen Z and
Millennials. The company divides its market into age brackets based on target and
prospective consumers' behavior and demographics. Since millennials have eaten tarts
and are more aware of them, the potential for sales of the product is at its highest.
According to behavioral segmentation, teens and middle-aged people are frequently
motivated by curiosity and need, and Twist & Tart intend to take advantage of this in its
marketing methods. Students and employees, blue-collar or white-collar, are thoroughly
grouped together by Twist and Tart into one market category, which is a classification of
its prospective customers for milk tea tart purchases.
Twist & Tart markets its pastries as something professionals and students can
enjoy every day that is convenient and accessible to everyone. A dessert that will
encourage casual and sociable pastry fans to try it and inspire the next generation to
appreciate the fundamentals. As milk tea tart can serve any prospective market with the
ideal quantity of excellent flavor and texture, it is unquestionably a master of all trades.
Targeting
Milk tea tart is specifically crafted for the discerning tastes of Generation Z and
Millennials in Dagupan City who are affixed to pastries and milk tea products. This
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demographic represents the primary focus for Twist & Tart. Milk tea tart possesses
wide-ranging appeal, that is why it targets Generation Z and young adults who love
pastries and milk tea as its primary target market.
In addition to the primary target market, Twist & Tart recognizes a secondary
market—mothers, with a special emphasis on lactating mothers and pregnant women.
Currently, the number of residents under the reproductive age in Dagupan City has
reached over 40,000 (Population - the Official Website of the City Government of
Dagupan, 2023). The key ingredient in the milk tea component is Moringa Tea, derived
from Moringa Oleifera or Malunggay, renowned as the "Mothers' Best Friend" (ECHO,
2018). As a result, milk tea tart is particularly advantageous when consumed by mothers,
specifically those who are lactating or pregnant.
While Twist & Tart aims to target mothers as a secondary market, as Milk Tea
Tart is most beneficial in that specific niche in the market, Twist & Tart developed the
product to suit the tastes of general consumers to widen their reach and achieve greater
opportunities for the business.
Point of Difference
The Table below compares Twist & Tart to the normal tarts offered in the market
in terms of base ingredient used customization, and product pricing.
Points of Difference in
terms of
Brand
Products
Twist & Tart
Normal Tart
Base Ingredient Used
Moringa Tea
Sugary base or fruit
Customization
Sugar levels can be
adjusted and added pearls
Fixed product
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Product Pricing
Low to Medium
Low to High
Food delivery
Outreach nearby towns
Stalls only
Healthier product
Main ingredient will be
moringa tea
Uses artificial
flavorings
Table 6.1 Point of Difference
Twist & Tart is the only company that offers a tart that is made up of milk-tea
ingredients. From using moringa tea as its base ingredient and incorporating tapioca
pearls into the tart, milk tea tart embraces uniqueness as a product. In this, its availability
and competitive pricing will attract and sustain consumer needs. Aside from being
unique, Twist & Tart's product is a healthier alternative than its peers because of its
customization factor. Having no preservatives added and being able to customize its
sugar level, the tart can satisfy its consumers' cravings without the harm of sugary
additives. It will also give importance to internal management such as giving proper
recognition to employees to increase their job satisfaction and make the business grow.
The business will also build a strong consumer relationship and live by its mantra,
“Happy customer means happy business.” Lastly, the business will adhere to Corporate
Social Responsibility and incorporate sustainability by being environmentally conscious.
It will go to the proper orientation of sanitary and waste disposal management as it
manufactures its own product.
Positioning
Twist & Tart is committed to carrying out a new pastry product in a stale tart
market that will provide a unique flavor and innovative experience. The mission is to
provide consumers with a milk–tea tart experience that would captivate their sweet tooth.
As a unique product, milk tea tart stands out against its peers as its uniqueness
alone becomes an advantage. Not relying on the norms when it comes to the
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presentation of a normal tart pastry product, Twist & Tart offers an infusion of milk tea
incorporated into a simple tart. This rare and trendy idea created a competitive
advantage because it is the first of its own.
In a saturated market, Twist & Tart distinguishes itself from competitors through
its unique value proposition. By drawing clients and encouraging them to try a new flavor
of treats that would satisfy their taste buds. Also, to increase client interaction, the
company is planning to incorporate customizations of tart in order for them to design
their desired taste, bundle discounts, and promotional activities.
By continuous development and prioritizing innovation, Twist & Tart values
sustainable relationships with its consumers by adapting pricing strategy and marketing
efforts to meet the customers’ expectations and provide them satisfaction. By listening to
consumers' feedback, the business would be able to offer a high-quality product at a low
price compared to its competitors. In this, the dream of Twist & Tart to provide a product
that would be loved by pastry enthusiasts is possible by balancing product quality and
consumer welfare.
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Figure 6.2 Perceptual Map of Milk Tea Tarts and Twist & Tart
The image shows Twist & Tart's Milk Tea Tarts, a new product in the market.
Despite its location, the company has weak brand recognition, indicating a lack of
customer familiarity. To expand its market reach, the company should leverage its
location and expand its distribution channels. A robust brand image can help differentiate
the product, and customers can easily transition between pastries and baked products.
The tea used in the tart filling must be tasted to maintain the brand's image. Businesses
should also analyze consumer purchasing patterns and interests, considering their
economic practices.
Marketing Mix
Product Strategy
Twist & Tart aims to introduce milk tea tart into the market, which adds a unique
choice in the current market to penetrate the growing and existing bakery and sweet
market. The product will use moringa tea leaves to extract the essence of tea and blend
it into a sweet pastry product to balance the taste and the sweetness, which can be
appealing to pastry product lovers and the market who do not usually consume sweets
because of too much sweetness or sugar. The products will be introduced and marketed,
highlighting the value that they can create for consumers and as an affordable, delicious
tart to make sure that everyone can enjoy and try the product without worrying about the
price.
In the long run, the business aims to grow in the pastry market and be one of the
top pasalubong products, be one of the leading distributors to pasalubong centers, and
restaurants in the province and in the country, which can result in growth in profitability
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and market share reaching more potential market and customers. The business also
aims to expand its product line by adding popular milk tea flavors such as taro, winter
melon, choco malt, etc.
The first step that a business will undergo is to make sure that the market does
not have competitors that offer the same product to emphasize the idea of a “new and
unique product”. Next is to study the competition in the market, and research the
competitors of the business by studying how they manufacture their product in the most
cost-efficient way, and how they interact and attract their customers. By benchmarking,
the business wants to learn and improve its ways and help the business to succeed. The
next step will be conducting research that targets getting to know the consumers in the
market and introducing the product to them.
The proponents will use surveys and product testing to understand the market
deeply, how they view the product, and what are the factors that help them decide on
buying goods, especially pastry products.
After thorough research and study, the
business will now establish its value to its customers. The business will highlight these
values to convince the consumers in the market about why they should buy and
consume the product of the business. In addition to the value, the business will maintain
the price and make sure that the affordability of the product is secured to reach more
potential consumers. Furthermore, assessing the proposed business concept will be
done to assess the capacity and long-term ability of the business to generate cash flows
and sales in terms of marketing, technical, managerial, and financial feasibility.
Price Policy and Strategy
Twist & Tart believes that price attracts customers. That is why it developed a
price policy and strategy that will submit to what the consumers think is affordable,
without compromising the quality of the product they will consume, and that it will
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generate profits for the business to meet its goals and objectives. The priority of the
business is to keep the price at a standard affordable price and the quality and taste are
secured. The proponents will communicate with different suppliers and will exchange
price agreements at a price that will embody the business objectives and meet its
standard manufacturing requirements. The company will also study how the competitors
maintain their production costs without compromising the quality of the products they
produce. Through this strategy, businesses can keep their costs minimal and will
produce high-quality products that the consumer will love. Based on the results of the
survey conducted by the proponents, the price that potential consumers are willing to
pay for 50 grams of the product is PHP 20.00. Since the business values the relationship
with the consumer, and after assessing the profitability of the price that the consumers
are willing to pay, the business will market and sell its product at Php 20.00 for 50 grams.
In the introductory stage, the business will use penetration pricing to keep up with
the competition in the market and will manufacture a product with high value to develop
the idea that every cent of the consumers is optimized and not wasted. Twist & Tart will
include promotional activities and discounts in addition to the introductory prices to
motivate people to make a purchase. Limited-time discounts, package deals, and loyalty
programs may be used in these promotions to drive repeat purchases and increase
customer engagement. With these strategies, the company hopes to establish a great
impact and perception to establish its brand reputation and market share.
When the market share is established and a brand reputation has grown, the
business will transition to cost-plus pricing or a cost-based pricing strategy. This strategy
takes into account production costs and other tools and supplies used in production
costs, such as packaging materials. A cost-based approach is a great approach to the
current economy of where the business belongs to. Since inflation is growing,
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cost-based strategies can help businesses identify price changes in production to take
into account different managerial and technical decisions. The company will continue to
benchmark its pricing strategy with the current competitors, market trends, and
customer's perceptions to assess its current status and to check if the price is still viable
and reasonable. The business prioritizes the balance between affordability, the quality of
its products, and profitability, and that is why pricing strategies are important for Twist &
Tart.
Sales and Promotion Plan
A well-crafted sales and promotional plan is an essential tool for Twist & Tart
seeking to attract and retain customers while meeting revenue targets. It outlines how
the company will interact with its target audience and generate sales, thereby
maximizing profitability and growth. Twist & Tart will use a variety of strategies, including
flyers/business cards, social media, free tastes or samples, discounts/special offers, milk
tea tart truck or cart, DIY milk tea tart kits, and limited-edition flavors to disseminate
product information and allow potential customers to try the product.
1. Flyers/Business Cards
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Figure 6.3 Sample Flyers
Figure 6.4 Sample Business Card
Flyers and business cards are excellent ways to spread the word about Twist &
Tart. Flyers and business cards are physical, tangible materials with which prospective
customers can interact. When compared to digital advertising, this tactile experience can
leave a lasting impression and make the information more memorable. Flyers and
business cards are both relatively inexpensive to produce. When used thoughtfully and
strategically, they can be effective tools for promoting the company and connecting with
potential customers and partners.
2. Social Media
Using social media platforms such as Facebook, Instagram, and TikTok to
promote the product and raise awareness of the existence of the business. These
platforms provide access to a diverse and large audience, increasing the reach of the
company's identity. Social media allows for direct interaction with customers and
prospects. Twist & Tart can respond to customer comments, messages, and reviews,
fostering relationships and building trust. Customers can also provide feedback, both
positive and negative, on social media platforms. This feedback can help a company
improve its products or services and improve the customer experience.
● Interactive Social Media Campaign
Twist & Tart could run engaging social media campaigns, such as "Create Your
Tart" contests, in which followers can suggest and vote on new tart flavors. Allow
winners to see their tart become a reality and receive a free supply.
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Figure 6.5 Twist & Tart Facebook Page
Figure 6.6 Twist & Tart Instagram Account
Figure 6.7 Twist & Tart TikTok Account
3. Free Tastes or Samples
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When consumers are unsure about a product, they might hesitate to buy it.
However, if they have the chance to try a portion for free and enjoy it they are more likely
to make the purchase. Offering tastings or samples allows potential customers to get an
experience of the product's quality, taste, and overall appeal. This firsthand experience
often helps them make decisions when buying. Moreover, customers who have an
experience with a sample tend to share their thoughts with others through word of
mouth, social media posts, or reviews. This organic and positive word-of-mouth
marketing helps increase brand awareness and credibility.
4. Discounts/Special Offers
Discounts and special offers are effective ways to attract new customers. They
instill a sense of urgency and encourage people to make a purchase that they might
otherwise put off. Twist & Tart will provide seasonal discounts and special offers to
customers who place large orders. Businesses can often sell more products or services
in a shorter period of time by temporarily lowering prices. Increased sales volume can
lead to increased revenue and profitability. Twist & Tart will also benefit from this
promotional strategy by clearing out excess or obsolete inventory, lowering storage
costs, and freeing up resources for new products or merchandise.
5. Milk Tea Tart Truck or Cart
A mobile milk tea tart truck or cart may be used by the company to transport the
milk tea tarts. Participate in local events, festivals, and farmers' markets to introduce new
tart innovations to new customers. A milk tea tart truck or cart's mobile nature allows the
company to expose its brand to a larger audience. People who come across its truck or
cart can follow it on social media or visit its main store. It frequently caters to people on
the go, making impulse purchases easier for customers. Passers-by may be drawn in by
the sight and aroma of freshly baked milk tea tarts.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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6. DIY Milk Tea Tart Kits
The business could sell DIY milk tea tart kits with pre-made tart shells, flavored
fillings, and toppings. Customers can make their own milk tea tarts at home, making it a
more enjoyable and interactive experience. Customers can use DIY kits to recreate the
experience of eating milk tea tarts from the company's store in the comfort of their own
homes. This is especially appealing when dining options are limited or customers prefer
to stay at home. DIY kits can have high profit margins because they usually include all of
the necessary ingredients and instructions, allowing the company to charge a premium
for the convenience and experience. Customers are more likely to share their DIY
tart-making experiences on social media, tagging Twist & Tart and creating
user-generated content that organically promotes the Twist & Tart brand.
7. Limited-Edition Flavors
The company may introduce limited-edition milk tea tart flavors based on
seasonal or trending milk tea variations as part of the product's ongoing development
and improvement. Keep customers interested by promising new flavors every few
months. Limited availability creates a sense of urgency. Customers may feel compelled
to purchase the limited-edition flavor before it sells out, resulting in increased sales
during the promotion period. Customers who try and enjoy the limited-edition flavors are
more likely to tell their friends and family about their experiences, providing valuable
word-of-mouth marketing.
Distribution Plan
Twist & Tart will use a direct distribution strategy, in which the manufactured
product will be distributed directly to customers. The products will be manufactured and
stored in the company's physical store in preparation for distribution to customers. The
company may also accept orders online. Once the orders are received, the product will
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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be shipped directly to the consumer's preferred address via an intermediary distributor
such as Foodpanda or Grab. Twist & Tart remains open to offering its product to indirect
consumers such as potential retailers/wholesalers in the form of restaurants, events,
local businesses, and convenience stores.
Figure 6.8. Twist & Tart Distribution Strategy
VII. TECHNICAL FEASIBILITY
Production/Manufacturing Process
The Production Process of Milk Tea Tart
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Step 1: Prepare the raw materials
such as all-purpose flour, washed sugar,
unsalted butter, moringa tea, full milk, water,
agar-agar, all-purpose cream, and tapioca
pearls.
Step 2: Boil the 80 grams of tapioca
pearls in a cooking pot for 40 minutes. The
tapioca pearls are ready once they float.
Simultaneously, prepare a cup with 60 mL of
warm water and dissolve the 6.42 grams of
moringa tea powder.
Step
3:
Place
300
grams
of
all-purpose flour in a large bowl together with
120 grams of cold unsalted butter and 60
grams of washed sugar. Mix the ingredients
until all ingredients are combined together.
Add 4 tablespoons of moringa tea powder.
Knead the dough for 15 minutes. Chill it for
30 minutes in a refrigerator.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Step 4: Remove the dough from the
refrigerator. Use a rolling pin to flatten the
dough and make it thin. After that, cut the flat
dough into 20 equal portions (25.14 grams
per piece). Put it in the baking tray and place
it in the oven. At 150°C, wait until the dough
is cooked for 30 minutes.
Step 5: In making the moringa tea tart
filling, put 6 egg yolks (12.05 grams each) in
a large bowl. Then add 70 grams of washed
sugar in the bowl before mixing it with a
whisk. Put a pan and set it on low heat. Add
60 grams of full cream milk and 200 grams of
all-purpose cream together with the moringa
tea powder (16.38 grams) and agar-agar
powder (6 grams). Mix it until it boils and
becomes thick. Put the ready filling into the
bowl and mix it. Place it in a clean pan and
heat it on a low heat stove.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Step 6: Remove the baked tart shell
from the oven after 30 minutes. Put the tart
filling (1 ½ tablespoons) above the cooked
tart shell and spread it evenly. Chill the Milk
Tea Tarts in the refrigerator for 30 minutes.
Step 7: In making the arnibal sauce,
use a small clean pot on a low-medium heat
stove. Put 210 mL of water into the pot and
place 15 grams of wash sugar. Mix it until it
boils. Remove the chilled Milk Tea Tarts from
the refrigerator and put a small amount (5
mL) of arnibal sauce to coat the entire tart.
Use the remaining arnibal sauce on the
tapioca pearls and put it above the tarts.
Table 7.1 Production Process of Milk Tea Tart
Figure 7.1 Visual Presentation of the Production Process
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
92
Kingfisher School of Business and Finance
Flowchart of Activities
Figure 7.2 Revenue Cycle Flowchart
The revenue cycle flowchart shows the process of the business of taking
payments from the customers up to the summary of accounts and storing the files
facilitated by the general manager. This will help the business have a clear path of
revenue cycle to avoid conflicts and have clear communication throughout the
organization.
The customers will place an order which will be received by Twist & Tart and will
communicate to the Production Team to prepare the order. As the order is made, the
business will register the order and create a sales invoice for reporting and accounting.
The finished order will be handed to the customer who will now enjoy the product.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
93
Kingfisher School of Business and Finance
Figure 7.3 Expenditure Cycle Flowchart
The expenditure cycle flowchart entails the details of buying supplies from the
vendor, the flow of the data gathered, especially the receipts as well as the needed
resources being constantly stored for continuous operations. Businesses with a clear
expenditure cycle will provide a comprehensible flow of communication from the vendor
to the data management.
Twist & Tart will place an order for raw materials from the suppliers which will be
delivered or received by Twist & Tart. A Purchase Invoice will be released and receipts
will be asked for reporting and accounting.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Production Schedule
The production schedule of Twist & Tart will start with the purchasing of raw
materials up to the manufacturing of the tarts.
Week
Days
Week 1
Week 2
Week 3
Week 4
1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7
Purchase
of Raw
Material
Quality
check of
Raw
Materials
Manufactu
ring of
Tarts
Table 7.2 Production Schedule
The table above shows the monthly schedule of producing tarts of Twist & Tart
every day. It is composed of six working days and one rest day. On the first two days of
the first week, the company will directly purchase the raw materials from San Carlos,
Pangasinan - which sells moringa tea and other milk tea ingredients.
The manufacturing process of Twist & Tart will be 24 days since it will
manufacture an everyday freshly baked tart.
Production Cost Requirement
Required
Grams
Cost /g
Total Cost in Philippine
peso
Moringa Tea
22.8
1.03
23.484
All Purpose Flour
300
0.044
13.2
All Purpose Cream
200
0.2326
46.52
6
0.40
2.4
Direct Material Cost
Agar Agar
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
Full Milk
60
0.082
4.92
Washed Sugar
75
0.15
11.25
Butter
120
0.255
30.6
72.29
0.49799418
36
80
0.148
11.84
Egg
Tapioca Pearls
Total Direct
Materials Cost
180.214
Table 7.3 Estimated Daily Process of Direct Material Costs
The production cost requirement shows the resources to produce Twist & Tart’s
milk tea tart on a daily process. It breaks down the direct materials costs to make 20
pieces of tart. The table shows all of the raw materials mentioned in the milk tea tarts
production process and the exact measurements needed in its procedure.
Plant Structure
Figure 7.4 Twist & Tart’s Plant Structure
Legend:
C- chair
DT - desk table
O - Oven
Sk - Sink
St- stove
R- ref
S - shelf
SC- storage cabinet
tb - trash bin
CT - corner table
RT - round table
AC - aircon
T- table
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
96
Kingfisher School of Business and Finance
The figure above shows Twist & Tart’s overview of the floor plan along with the
business's production facility with an area of 30 sqm. As seen in the layout, the area is
designed to cater to the consumers. The floor plan is divided into three different
segments: the stall, kitchen, and office of the business.
First is the stall which is the ordering and waiting area where the customers can
order and eat their tarts. Since Twist & Tart focuses on a business-to-consumer
approach, the area is emphasized on making the customers feel at ease while making
their purchase. The counter would serve as the information area and buying area in
which customers can make their inquiries and buy the business’s product. Second, is the
kitchen area where all the production process, stocks, equipment, and other things that
needed to produce the milk tea tart. Lastly, the office where all of the staff and owners
will have a meeting and plan about the agenda for the business.
Gantt Chart
Figure 7.5 Twist & Tart’s Gantt Chart
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
97
Kingfisher School of Business and Finance
The table shows the activities of the company during the quarter of the year 2023
and 2024. In the Development stage, it lasted for one month which consisted of the start
of market research. This activity is where the researchers gather information to
determine the market segmentation. The Pre-production stage consisted of product
testing, store design, and canvassing of raw materials which lasted for almost two
months. It helped the researchers to test if the product would be marketable to the
market before launching it. The Production stage consisted of equipment purchase,
production design and packaging, employee training and development, process
improvement, marketing plan, menu and development plan, and marketing and
promotion activities. The third stage lasted for three months and it is composed of
activities that require the plans and equipment which is needed for the business to
operate well. The last stage is the post-production stage which is composed of tax and
licenses, survey conduct, soft opening, grand opening, customer service improvement,
technology investment, and expanded product branding. It is where the product will be
advertised, distributed, and sold to merchants.
Production Timetable
Twist & Tart
Monthly Forecasted Production in Units
Month
Milk Tea Tart
January
5,233
February
4,651
March
4,651
April
3,488
May
3,488
June
3,488
July
3,488
August
4,651
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
98
Kingfisher School of Business and Finance
September
4,651
October
4,651
November
4,651
December
5,233
Table 7.4 Initial Required Production
Peak Season
Slack Season
Regular Season
The illustration above shows the anticipated production of a 50-gram milk tea tart
for the first year. The total number of forecasted productions in units for the first year is
52,326. Twist & Tart anticipates that demand will rise year after year, necessitating
increased production. According to consumer demand seasonality, the peak season for
milk tea tarts will be December and January. Filipinos heavily celebrate Christmas, and
there is a high demand for various types of sweets and treats, such as milk tea tarts, as
part of the festive feasting. The celebrations continue into the New Year, with the popular
milk tea tarts being extended as people gather to celebrate. This month’s total
production is 10,465.
The milk tea tart is in the regular season from February to March, as well as
August to November. During these months, there may be a more consistent and regular
pattern of consumption for milk tea tart. This is due to the absence of major festive
holidays or specific celebratory periods that typically see a significant increase in
demand for desserts such as milk tea tarts. During these months, the average
production of milk tea tarts is 4,651. While the product's slack season is from April to
July. During these months, there may be fewer major festive events or celebrations,
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
99
Kingfisher School of Business and Finance
which typically result in decreased demand for milk tea tarts. This could result in a
slightly lower demand for milk tea tarts than during peak holiday seasons. The average
production during these months is 3,488.
Facility Layout
Figure 7.6 Representation of Facility
The effective integration of diverse jobs and methods is ensured by a
well-constructed material flow, increasing productivity, minimizing failures, and raising
customer satisfaction. Receiving is the initial process of an inventory flow in a storage
facility. Receiving arriving items, confirming their amount and quality, and logging crucial
data such as item numbers, labels, and supplier data are all part of this stage. To assure
accuracy and avoid anomalies in inventory records, the receiving procedure necessitates
close attention to detail. Warehouses can expedite the following steps of their material
flow by setting up effective reception procedures.
Upon receiving an inspection of the commodities, storage is the next step in the
storage facility flow of goods. This entails allocating suitable items to places per criteria
including size, weight, and demand. For quick access to and retrieval of items, storage
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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rooms must be well organized and labeled. To keep track of stock levels, maximize
space usage, and reduce mistakes during the storage process, effective inventory
management systems are essential. The managers will then occupy the office to resolve
any conflicts that may have arisen and ensure that the items delivered are properly
delivered. They also have the full responsibility to monitor labeling, storage, and quality
control areas.
On the other hand, each step is essential to ensure that the customer loves their
food, including looking at the menu selections, placing the order, making the milk tea tart,
serving it, and presenting the invoice. The staff often welcomes customers as they enter
a restaurant and directs them to a table when one is available. A menu is provided to the
buyers once they get seats so they may browse the menu items. After making their
selection, the customer will tell the server that they are going to place the food order. An
electronic device will be used by the staff to take the order from the consumer and input
it. Then the order will be given to the kitchen crew, who will start making the tarts. This
might entail preparing or assembling the milk tea tarts in different flavors. The staff will
bring the milk tea tarts to the table after it is prepared and deliver it to the customer
together with any beverages or take-outs that they ordered. The customer will next
consume their milk tea tarts and take satisfaction in their consuming food experience.
Machinery, Equipment, and Tools
A. Machinery
Description
Quantity
Unit
Price
Estimated
Price
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
101
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Convection oven
A convection oven is a type
of oven that uses fans to
circulate hot air around the
food.
2
P24,000
P48,000
2
P3,500
P7,000
1
P 2,100
1
P13,100
Bought from: SM Appliances
Dagupan
Brand: Hanabishi
2.5 kw/h
Hand Mixer
Mixers are essential tools in
the business. They are used
to
mix
a
variety of
ingredients.
Bought from: SM Appliances
Dagupan
Brand: KitchenAid
0.033 kw/h
Sealer
Sealer machine is used to
seal the packaging used in
the business.
P 2,100
Bought from: SM Appliances
Dagupan
Brand: Hakko (Brand)
Used to store a variety of
ingredients and also used to
store finished milk tea tarts
before they are sold or
served.
P13,100
Bought From: Addessa
Brand: Condura
0.61 kw/h
Refrigerator
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
102
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Stove
Used by the business in
preparing tapioca pearls and
other ingredients that need
to be boiled, cooked, or
heated.
1
P3,500
P3,500
Description
Quantity
Unit
Price
Estimated
Price
It is used to roll out dough to
the desired thickness and
shape.
3
P100
P300
3
P130
P390
2
P630
P1,260
Bought from: ACE Hardware
Brand: Standard
Table 7.5 Machines
B. Baking Tools
Rolling pin
Bought from:
Commercial
Measuring cups
and spoons
Pan
Used to measure various
ingredients, such as flour,
sugar, butter, eggs, and milk
tea filling, with precision.
Bought from:
Commercial
Kitchen scale
Lim
Lim
Pan
Used to weigh ingredients
with precision, which is
important for making milk
tea tarts that are consistent
in taste and texture.
Bought from:
Commercial
Lim
Pan
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
103
Kingfisher School of Business and Finance
Mixing bowls set
Mixing bowls can help to
mix ingredients more quickly
and efficiently than other
methods, such as using
hands.
Bought from:
Commercial
Spatula
Baking mats
Cooling rack
Lim
P1,080
5
P70
P350
5
P130
P650
5
P380
P1,900
3
P155
P465
2
P1,150
P2,300
Pan
Used to whisk together a
variety of ingredients to
create smooth and airy
batters and mixtures.
Bought from:
Commercial
Tart pans/molder
Lim
P360
Pan
Spatulas are also used to
scrape down the sides of
bowls and pans and to level
off ingredients in measuring
cups and spoons.
Bought from:
Commercial
Whisk
Lim
3
Pan
Tart pans and molds help to
create milk tea tarts that are
consistent in size and
shape.
Bought from: Lim Pan
Commercial
Used to bake tarts and other
pastries
evenly
and
consistently, without the
need to grease or flour the
pan.
Bought from: Lim Pan
Commercial
Cooling racks allow air to
circulate around the baked
goods, which helps them to
cool evenly and prevents
them from becoming soggy.
Bought from: Novo Dagupan
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
104
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Storage containers
Display case
Storage containers help to
keep
ingredients
and
products
safe
from
contamination by bacteria
and other microorganisms.
2
P522
P1,044
1
P3,288
P3,288
Description
Quantity
Unit
Price
Estimated
Price
Desktop computers will be
installed in the office area
of
the
facility
for
operations-related duties.
1
P20,445
P20,445
2
P1,995
P3,990
1
P18,765
P18,765
Bought from: Novo Dagupan
It is used to display and
store milk tea tarts in a way
that is both appealing to
customers and sanitary.
Bought from: Novo Dagupan
Table 7.6 Tools
C. Store Equipment
Desktop Computer
Bought from: Exousia
Brand: Dell
0.41 kw/h
Calculator
Utilized to compute the
order cost.
Bought
from:
Bookstore
Brand: Casio
Window-type
air-conditioning unit
National
A
window-type
air-conditioning (AC) unit is
a type of air conditioner that
is installed in a window to
cool a room.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Bought
from:
Appliances Dagupan
Brand: Carrier
0.21 kw/h
SM
Table 7.7 Store Equipment
D. Furniture and Fixtures
Description
Quantity
Unit
Price
Estimated
Price
Desk table
Desk tables are used by
employees to work on their
computers,
write
documents, and perform
other tasks.
1
P1,600
P1,600
Monoblock Chair
Desk chairs are used by
cashiers, customer service
representatives, and other
employees
who
work
behind counters.
6
P350
P2,100
1
P2,500
P2,500
3
P1,500
P4,500
Bought to: ACE Hardware
Brand: Uratex
Storage cabinet
A storage cabinet is a
furniture piece designed to
provide organized storage
space for various items.
Bought from: CSI Lucao
Shelf
Shelves will be used as
temporary storage for the
baked products that will
allow free air circulation.
Bought
Hardware
from:
ACE
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
106
Kingfisher School of Business and Finance
Corner Table
Corner table gives
generous work surface.
a
1
P3,500
P3,500
Used by the bakers in the
production process.
1
P4,550
P4,550
Bought from: CSI Lucao
Round Table
Bought from: CSI Lucao
Table 7.8 Furniture and Fixtures
E. Office Supplies
Record book
Ballpen
(1 box)
Description
Quantity
Unit
Price
Estimated
Price
Record books are used to
document financial transactions,
inventory levels, sales figures, or
employee attendance.
4
P75
P300
Used for writing necessary
information
and
signing
documents.
4
P5
P20
1
P50
P50
2
P120
P240
1
P325
P325
Bought from: CSI Lucao
Brand: Panda
Scissors
Scissors are used in food
service businesses to cut
food, open packaging, and
prepare meals.
Bought from: CSI Lucao
Brand: Dong A
Stapler
A stapler is a device used to
securely fasten sheets of
paper together using staples.
Bought from: CSI Lucao
Brand:Stanley
Trash bin
A trash can is an essential tool
used for disposing of waste.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
107
Kingfisher School of Business and Finance
Bought from: CSI Lucao
Brand: Orocan
First aid kit
A first aid kit is a collection of
essential medical supplies and
equipment used for providing
initial care and treatment for
minor injuries or emergencies.
1
P395
P395
2
P520
P1,040
Bought from: CSI Lucao
Brand: Protect Life
Hand alcohol
(Gallon)
Businesses use hand alcohol
to help prevent the spread of
germs among employees and
customers.
Bought from: CSI Lucao
Brand: Green Cross
Table 7.9 Supplies
The estimated prices of machinery, equipment, and tools are based on market
research and available sources, considering factors like brand, specifications, and
quality. Prices can vary depending on the supplier, location, and current market
conditions. It is recommended to refer to reputable platforms or marketplaces, such as
Lazada, for price reference and comparison when considering the purchase of
equipment, machinery, and tools.
Cost of Capital Expenditure Needed
Starting a business necessitates an assessment of expected costs to establish a
brand. This allows the parties involved, such as investors and management, to
methodically estimate how much they would put in as an investment and exactly budget
the available cash to obtain the necessary equipment and supplies.
Twist & Tart, a pastry company that will work with a manufacturing partner to
commercialize milk tea tarts, is expected to require an initial investment of Php 900,000
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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Kingfisher School of Business and Finance
to finance the assets listed below and the costs that would be incurred during the first
quarter of operations. The following are the capital expenditures and the first-month
necessary operating expenses, totaling Php 359,411.83 to be paid by the partners' first
investment:
Table 7.10 Cost of Capital Expenditures and First Quarter Operational Expenses
Expenditures
Machineries (A)
Estimated Amount
73,700
Tools (B)
13,027
Store Equipment (C)
43,200
Furniture and Fixtures (D)
18,750
Office Supplies (E)
2,145
Transportation Cost
1,500
Permits and Licenses (Notes to FS 245)
20,099
Raw Materials (quarterly)
Operating Expenses (quarterly)
141,756.58
Utilities (electricity and water)
14,883
Advertising
3,325
Rent
9,900
Salaries
15,000
Store Supplies
TOTAL CAPITAL EXPENDITURES & 1st Quarter OpEx
1,901.25
359,411.83
VIII. MANAGEMENT FEASIBILITY
Management Team
The management team, consisting of nine individuals, will hold positions with
managerial, operational, and strategic responsibilities within the organization. These
roles are designed to enhance their involvement in the company, fostering a stronger
dedication to contributing to its success and growth. Each researcher will contribute both
financial resources and managerial expertise to ensure the company's success. The
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
109
Kingfisher School of Business and Finance
effectiveness and capacity of the management team in carrying out their roles are crucial
to the business's success.
The primary task of the researchers is efficient resource allocation and
management, encompassing financial assets, human capital, time, and physical
resources. They will balance budgets, assess conflicting priorities, and ensure resources
are used where they can have the most significant impact. Effective resource
management is key to improving operations and maximizing profits.
The management team will collaborate to ensure the quality of products, from
procurement overseen by the purchasing manager to product marketability by the sales
and marketing manager, quality assurance by the quality control manager, and product
distribution managed by the distribution manager. Leadership, decision-making, and
adaptability are critical factors influencing Twist & Tart's performance and sustainability.
Organizational Design
Twist & Tart offers a unique pastry product known for its delicious taste,
convenience, rarity, and alignment with contemporary trends. The company aims to
satisfy customers and establish a strong industry presence. Employee training is a top
priority for Twist & Tart to enhance essential operations and supportive functions of the
business.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
110
Kingfisher School of Business and Finance
Figure
8.1 Organizational Chart
Job Description and Specification
JOB
General
Manager
Cashier
DESCRIPTION
● Responsible
SPECIFICATIONS
for
overseeing
day-to-day aspects of
the milk tea tart
business, ensuring its
efficient
operation
and profitability.
● Ensures
the
development
of
strategic plans in
order
to achieve
business goals and
targets.
● Ensures compliance
with all applicable
laws and regulations.
● Keeps
track
of
feedback
from
customers
and
reviews, responds to
resolve issues, and
improves
overall
satisfaction.
● Create a welcoming
● Currently
●
●
●
●
●
taking Bachelor of
Science in Management
Have strong leadership and
interpersonal skills with the ability
to work collaboratively in a team
environment.
Capable of handling internal and
external
organizational
predicaments.
Proficient in the analysis of
Financial Statements
Dedicated
and
adaptable
individual who can work closely
with the management team to
help achieve business objectives.
Ability to develop and implement
marketing and sales strategies
● Currently
taking
Bachelor
of
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
111
Kingfisher School of Business and Finance
and
positive
customer experience
at
the
business
counter.
● Accurately
take
orders and prepare
food requests.
● Responsible
for
processing
the
payments.
● Manage
inventory
and orders.
Baker
Accountant
● Responsible
Science in Management
● Excellent customer service skills
● Ability to work quickly and
accurately
in a fast-paced
environment.
● Ability to operate a cash register
and other point-of-sale systems
● Strong math skills
for
preparing and baking
all
the
pastry
products
of
the
business.
● Coordinates baking
schedule
● Responsible
for
cleaning
and
maintaining a safe
environment in the
baking area.
● Has experience in baking
● Familiarity with all professional
●
●
●
●
●
Prepares and
analyzes financial
statements
Maintains precise
financial records
Reconciles bank and
financial accounts
Prepares tax-related
documents
●
●
●
●
●
●
●
kitchen
equipment, including
mixers, and blenders.
Strong attention to detail
Knowledge of baking techniques
and recipes.
Physically fit and has the Ability
to lift and move heavy objects.
Knowledge and understanding of
food and safety procedures.
Has Bachelor’s Degree in
Accounting or related field
Proficient in accounting principles
and software (QuickBooks, Xero)
Strong analytical and
problem-solving abilities
Detail-oriented with excellent
organizational skills
Table 8.1 Job Description and Specifications
IX. FINANCIAL FEASIBILITY
Financial Assumptions
General Operating Assumptions
● The company will be open seven days a week, for a total of 342 working days per
year.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
112
Kingfisher School of Business and Finance
● The business is qualified to register as BMBE because its assets do not exceed
the 3 million thresholds, and thus the business is exempt from Income Taxes for
the first five years.
● Twist & Tart will pay a 3% percentage tax in 2024 until 2028 because it does not
exceed the VAT threshold.
● According to Statista, the projected revenue of pastry industries is expected to
increase by 5% each year until 2027, the growth of the business will have 5%
growth each year.
● Operating expenses include costs incurred to support the operations of the
business. Utilities such as electricity, water, and gas are required for day-to-day
operations. These services are essential for cooking, refrigeration, lighting, and
keeping both customers and employees comfortable. As a result, the company
anticipates utilities paid each year equal 85% of the total annual utilities, the
remaining 15% will be paid on year after the reporting year. While the rent
expense will remain steady for the succeeding years.
● Depreciation expenses on furniture and fixtures, as well as equipment, will
remain constant because the company intends to use Straight-line depreciation.
Salvage value is assumed to be determined by market considerations, and
expected useful life is determined by management's assumption of the item's life
span.
Store Equipment
Item
Cost
Salvage Value
Life
Desktop Computer
P 20,445
P 1,022.25
5
Window type air-conditioning
unit
P 18,765
P 938.25
8
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
113
Kingfisher School of Business and Finance
Table 9.1 Store Equipment
Machinery
Item
Cost
Salvage Value
Life
Convection Oven
P 48,100
P 2,400
15
Refrigerator
P 13,100
P 655
10
Figure 9.2 Machinery
● The salvage value and life are based on the recommendation of Commission on
Audit, Adsy, Mr Appliance, and Consumer reports.
● The supplies used and expensed are expected to be equal to 100% of the
supplies purchased during the year due to materiality concept.
● Regulatory requirements, such as permits and licenses, will be renewed and paid
as needed to ensure that the business operates in accordance with local and
national laws and regulations.
● For depreciation, the convection oven, refrigerator, computer, and air-conditioning
unit are the only equipment and furniture to be subjected for depreciation due to
materiality concept.
Production Assumptions
● The business's target production and sales volume will be 160 units per day,
which may increase or decrease depending on seasonal demand. For the first
year, the business will have a total forecasted production of 51300 milk tea tart
which will gradually increase per year as the business sustains its operation.
● To maintain the quality, efficiency, and consistency of milk tea tart production, the
business will require a manager, a cashier, and two skilled bakers.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
114
Kingfisher School of Business and Finance
● The business considers a 3.1% inflation rate of raw materials (Philippines
Inflation, 2023) and a 4% increase in freight (amid, 2023).
● Considering that the company will be selling a product with a short shelf life,
spoilage is inevitable. As a result, the company anticipates a 1% spoilage rate in
the first year, which will vary depending on the number of units produced in a
year.
Investing Assumptions
●
Twist & Tart is a general partnership of 9 partners and all partners shall equally
contribute to raise an initial investment of PHP 900,000 to fund capital
expenditures and support business activities.
●
All of the transactions made to purchase equipment will be in cash, and to ensure
capital expenditures are done properly, only purchases needed for the operation
to start are attributed to buying Property, Plant, and Equipment.
Financing Assumptions
●
The partners will not incur any withdrawals for five years in relation to the
payback period of the business. However, Twist & Tart will release a 10% to 20%
withdrawal rate following the fifth year.
●
After all the expenses have been deducted from the profit of the business, the
distributable income to the partners will be equally divided and be added to their
equity as their share of residual income
Other Assumptions
● The business will consider the inflation rate, so it will apply a 3.3% inflation
adjustment to the following years of operation after the initial year.
● The company will use a 5% discount rate to calculate the Net Present Value.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
115
Kingfisher School of Business and Finance
●
Regular Contributions for payroll such as SSS, PhilHealth, and Pag-IBIG are
remitted every 20th day of the succeeding months. The specific payable shown in
the Statement of Financial Position is the contributions paid during the year.
Product Costing
Breakdown of moringa milk tea tart product cost per 50 grams.
2024
2025
2026
2027
2028
51,300
53,865
56,558
59,386
62,355
Raw Materials
468,186.89
506,835.71
548,675.00
593,968.12
643,000.19
Direct Labor
120,000.00
120,000.00
120,000.00
120,000.00
120,000.00
19,200.00
19,968.00
20,766.72
21,597.39
22,461.28
3,850.00
3,850.00
3,850.00
3,850.00
3,850.00
88,615.00
94,874.00
101,847.00
109,700.00
118,544.00
699,851.89
745,527.71
795,138.72
849,115.51
907,855.47
Units Produced
51,300
53,865
56,558
59,386
62,355
Cost Per Unit
13.64
13.84
14.06
14.30
14.56
Gross Selling Price
20.00
22.00
25.00
25.00
25.00
Estimated Units of
Production
Direct Materials
Freight In
Employer Contribution
Manufacturing
Overhead
Total Manufacturing
Costs
Table 9.3 Product Costing of Moringa Milk Tea Tart
Twist & Tart has decided to utilize absorption costing, often called full costing, for
its product costing methodology. The costing approach in discussion encompasses fixed
and variable manufacturing expenses within the price of a product. The utilization of
absorption costing is deemed advantageous for a pastry firm due to its ability to
accurately represent the expenses associated with producing a given product. It is
beneficial to consider pricing strategies for products intended for sale or when assessing
the profitability of certain products. Absorption costing enables a pastry firm to make
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
116
Kingfisher School of Business and Finance
better-informed decisions regarding pricing and product profitability, resulting in
enhanced revenue and overall profitability.
Financial Statements
Twist & Tart
Statement of Financial Performance
For the Years Ended, 2024-2028
NOTE
2024
2025
2026
2027
2028
Sales
110 1,026,000.00 1,185,030.00 1,413,956.25 1,484,654.06 1,558,886.77
Cost of
Goods
Less: Sold
210
Gross Profit
685,854.85
744,334.26
786,019.34
847,222.63
896,695.91
340,145.15
440,695.74
627,936.91
637,431.44
662,190.86
Less: Operating Activities
Utilities
Expense
212
36,157.00
38,512.88
41,068.36
43,862.89
46,926.00
Rent
Expense
213
118,800.00
118,800.00
118,800.00
118,800.00
118,800.00
Depreciati
on Furniture
& Fixtures
225
4,284.50
4,284.50
4,284.50
4,284.50
4,284.50
Depreciati
on - Store
Equipment
226
6,112.89
6,112.89
6,112.89
6,112.89
6,112.89
Supplies
Expense
230
7,605.00
5,433.48
5,650.82
7,561.65
6,111.93
Salaries
Expense
231
60,000.00
60,000.00
60,000.00
60,000.00
60,000.00
Advertise
ment
Expense
238
13,300.00
13,780.00
14,279.20
14,798.37
15,338.30
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
117
Kingfisher School of Business and Finance
Repair
and
Maintenan
ce
240
5,102.18
6,610.44
9,419.05
9,561.47
9,932.86
Transporta
tion
Expense
241
1,500.00
0.00
0.00
0.00
900.00
252,861.57
253,534.19
259,614.82
264,981.77
268,406.49
Total Operating
Expenses
Less: Administrative Expenses
Office
Supplies
230
1,930.50
2,007.72
2,088.03
2,171.55
2,258.41
Rent
Expense Office
235
39,600.00
39,600.00
39,600.00
39,600.00
39,600.00
Employee
Contributi
on
243
9,330.00
9,330.00
9,330.00
9,330.00
9,330.00
Permit
and
Licenses
245
20,099
10,699
11,699
10,699
10,699
Total
Administrative
Expenses
70,959.50
61,636.72
62,717.03
61,800.55
61,887.41
Operating
Income Before
Tax
16,324.08
125,524.84
305,605.06
310,649.11
331,896.96
OPT as
business
Less: tax
30,780.00
35,550.90
42,418.69
44,539.62
46,766.60
(14,455.92)
89,973.94
263,186.37
266,109.49
285,130.35
Net Income
Table 9.4 Statement of Financial Performance
Twist & Tart
Statement of Partner's Equity
For the years ended, 2024-2028
2024
2025
2026
2027
2028
De Guzman, Mark
Jhoven C.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
118
Kingfisher School of Business and Finance
Beginning Balance
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
120,000.00
120,000.00
120,000.00
120,000.00
120,000.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
120,000.00
120,000.00
120,000.00
120,000.00
120,000.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
96,000.00
96,000.00
96,000.00
96,000.00
96,000.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
96,000.00
96,000.00
96,000.00
96,000.00
96,000.00
ENDING BALANCE
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
ENDING BALANCE
Caldea, Jherlene D.
Beginning Balance
Cera, Ana Marie L.
Beginning Balance
ENDING BALANCE
Del Prado, Juan Miguel
I.
Beginning Balance
ENDING BALANCE
Eduarte, Marvin Medel
C.
Beginning Balance
ENDING BALANCE
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
119
Kingfisher School of Business and Finance
Garnace, Gabriel Ace
M.
Beginning Balance
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
100,000.00
74,393.79
60,390.89
65,633.82
71,201.54
Salary Allowance
0.00
0.00
0.00
0.00
0.00
Share in Residual
Income
(25,606.21)
(14,002.90)
5,242.93
5,567.72
7,681.15
Less: Withdrawals
0.00
0.00
0.00
0.00
0.00
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
ENDING BALANCE
Martinez, Feriemar O.
Beginning Balance
ENDING BALANCE
Oabel, Mark Jason S.
Beginning Balance
ENDING BALANCE
Serapion, Brilliane
Florin C.
Beginning Balance
ENDING BALANCE
Table 9.5 Statement of Partners Equity
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
120
Kingfisher School of Business and Finance
Twist & Tart
Statement of Cash Flows
For the years ended, 2024-2028
STATEMENT OF
CASH FLOWS
2024
2025
2026
2027
2028
1,026,000.00 1,185,030.00
1,413,956.25
1,484,654.06
1,558,886.77
Cash Flows from Operating Activities
Cash received
from customers
Cash paid for
employee salaries
(60,000.00)
(60,000.00)
(60,000.00)
(60,000.00)
(60,000.00)
Cash paid for
utilities
(30,733.45)
(38,159.50)
(40,685.03)
(43,443.71)
(46,466.54)
(158,400.00) (158,400.00)
(158,400.00)
(158,400.00)
(158,400.00)
Cash paid for rent
Cash paid for
supplies
(9,750.00)
(8,268.00)
(8,598.72)
(10,814.67)
(9,300.38)
Cash paid for
advertisement
(13,300.00)
(13,780.00)
(14,279.20)
(14,798.37)
(15,338.30)
Cash paid for
repair and
maintenance
(5,102.18)
(6,610.44)
(9,419.05)
(9,561.47)
(9,932.86)
Cash paid for
transportation
(1,500.00)
0.00
0.00
0.00
(900.00)
(699,851.89) (745,527.71)
(795,138.72)
(849,115.51)
(907,855.47)
Cash paid for raw
materials
Cash paid for
employer
contribution
(8,552.50)
(9,330.00)
(9,330.00)
(9,330.00)
(9,330.00)
Cash paid for
permits and
licenses
(20,099.00)
(10,699.00)
(11,699.00)
(10,699.00)
(10,699.00)
Payment of
business tax
(30,780.00)
(35,550.90)
(42,418.69)
(44,539.62)
(46,766.60)
Net Cash
Provided by
Operating
Activities
(12,069.01)
98,704.45
263,987.83
273,951.71
283,897.61
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
121
Kingfisher School of Business and Finance
Cash Flows from Investing Activities
Cash paid for
purchase of
Equipment
Cash paid for
Furnitures and
Fixtures
Net Cash
Provided by
Investing Activities
(126,967.00)
0.00
0.00
0.00
0.00
(18,750.00)
0.00
0.00
0.00
0.00
(145,717.00)
0.00
0.00
0.00
0.00
Cash Flows from Financing Activities
Cash received
from Partners
Capital
Cash Withdrawal
for Partner's
Personal Use
Net Cash
Provided by
Financial Activities
900,000.00
0.00
0.00
0.00
0.00
(216,000.00) (216,000.00)
(216,000.00)
(216,000.00)
(216,000.00)
684,000.00 (216,000.00)
(216,000.00)
(216,000.00)
(216,000.00)
526,213.99
408,918.44
456,906.28
514,857.99
408,918.44
456,906.28
514,857.99
582,755.60
Beginning
Balance
Ending Balance
of Cash and
Cash
Equivalents
-
526,213.99
Table 9.6 Statement of Cash Flows
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
122
Kingfisher School of Business and Finance
Twist & Tart
Statement of Financial Position
As of Year 2024 - 2028
NOT
E
2024
2025
2026
2027
2028
ASSETS
Current Assets
Cash and Cash
Equivalents
310
526,213.99
408,918.44
456,906.28
Supplies
312
214.50
1,041.30
1,901.17
2,982.64
3,912.68
Inventory, net of
spoilage
315
13,997.04
15,190.50
24,309.88
26,202.76
37,362.33
540,425.53
425,150.24
483,117.32
Total Current
Assets
514,857.99 582,755.60
544,043.39 624,030.60
Non-Current Assets
Machinery and
Equipment
320
116,569.61
106,172.21
95,774.82
85,377.43
74,980.03
Furniture and
Fixtures
321
18750
18750
18750
18750
18750
Total
Non-Current
Assets
135,319.61
124,922.21
114,524.82
104,127.43
93,730.03
TOTAL ASSETS
675,745.13
550,072.45
597,642.14
648,170.81 717,760.63
LIABILITIES AND EQUITY
LIABILITIES
Current Liabilities
Contributions
Payable
408
777.50
777.50
777.50
777.50
777.50
Utilities Payable
405
5,423.55
5,776.93
6,160.25
6,579.43
7,038.90
6,201.05
6,554.43
6,937.75
7,356.93
7,816.40
De Guzman,
Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Caldea, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Cera, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Del Prado, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Total Current
Liabilities
PARTNER'S EQUITY
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
123
Kingfisher School of Business and Finance
Eduarte, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Garnace, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Martinez, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Oabel, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
Serapion, Capital
74,393.79
60,390.89
65,633.82
71,201.54
78,882.69
TOTAL
PARTNER'S
EQUITY
669,544.08
543,518.02
590,704.39
640,813.88 709,944.23
TOTAL
LIABILITIES AND
EQUITY
675,745.13
550,072.45
597,642.14
648,170.81 717,760.63
Table 9.7 Statement of Financial Position
Notes to Financial Statements
Presented below are the notes to the financial statements of Twist & Tart.
Note: 110 SALES
Number of units sold
SALES
2024
2025
2026
2027
2028
51,300
53,865
56,558
59,386
62,355
1,026,000.00
1,185,030.00 1,413,956.25 1,484,654.06 1,558,886.77
Table 9.8 Notes on Sales
The growth rate Twist & Tart used to determine Sales is 5%. The first year's sales
are based on 180 units sold daily and will be the basis for the 5% growth for the second
year.
Note: 210 COST OF
GOODS SOLD
2024
2025
2026
2027
2028
13,997.04
15,190.50
24,309.88
26,202.76
Direct Materials
Raw Materials Inventory,
Beg
Add: Direct Materials
Purchases, gross of VAT
699,851.89
745,527.71
795,138.72
849,115.51
907,855.47
Total Raw Materials
Available for Use
699,851.89
759,524.75
810,329.22
873,425.39
934,058.24
6,998.52
7,595.25
8,103.29
8,734.25
9,340.58
Less: Inventory Spoilage
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
124
Kingfisher School of Business and Finance
Less: Raw Materials
Inventory, End
Direct Materials Used
Add: Inventory Spoilage
13,997.04
15,190.50
24,309.88
26,202.76
37,362.33
678,856.33
736,739.01
777,916.05
838,488.37
887,355.32
6,998.52
7,595.25
8,103.29
8,734.25
9,340.58
Table 9.9 Notes on Cost of Sales
The inventory spoilage is based on one percent (1%) of total raw materials available for
use.
Note: 212 Utilities Expense
2024
Annual Electric Bill
2025
11,261.00
Annual Water Bill
2026
2027
2028
12,701.00 14,304.00 16,108.00 18,141.00
2,472.00
2,570.88
2,673.72
2,780.66
2,891.89
Annual Gas Expense
20,400.00
21,216.00 22,064.64 22,947.23 23,865.11
Total Annual Utilities
36,157.00
38,512.88 41,068.36 43,862.89 46,926.00
Beg. Balance
0.00
Less: Utilities Expense Paid
5,423.55
30,733.45
Utilities Payable
5,776.93
6,160.25
6,579.43
38,159.50 40,685.03 43,443.71 46,466.54
5,423.55
5,776.93
6,160.25
6,579.43
7,038.90
Table 9.10 Notes on Utilities Expense
Utilities paid each year equals 80% of the total annual utilities, the remaining 20%
will be paid one year after the reporting year.
Note: 213 Rent Expense
2024
Rent
2025
2026
2027
2028
16500/month
Operating
118,800.00 118,800.00 118,800.00 118,800.00 118,800.00
Office
39,600.00
39,600.00
39,600.00
39,600.00
39,600.00
Production
39,600.00
39,600.00
39,600.00
39,600.00
39,600.00
Total
198,000.00 198,000.00 198,000.00 198,000.00 198,000.00
Table 9.11 Notes on Rent Expense
The rent expense for the business equals Php. 16,500 each month.
Notes: 225 Depreciation - Machinery
Furniture & Fixtures
2024
2025
2026
2027
2028
61,100.00 62,329.50 63,559.00 64,788.50
66,018.00
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
125
Kingfisher School of Business and Finance
Less: Salvage Value
3,055.00
3,055.00
3,055.00
3,055.00
3,055.00
Depreciable Amount
58,045.00 59,274.50 60,504.00 61,733.50
62,963.00
Less: Depreciation
(4,284.50) (4,284.50) (4,284.50) (4,284.50) (4,284.50)
Carrying Amount
62,329.50 63,559.00 64,788.50 66,018.00
67,247.50
Table 9.12 Notes on Depreciation - Furniture
The Useful determined by Twist & Tart for Furniture and Fixtures is 6 years, with
no Salvage Value.
Note: 226 Depreciation Equipment
2024
Total Cost
39,210.00
Less: Salvage Value
1,960.50
Depreciable Amount
37,249.50
Less: Depreciation
6,112.89
Carrying Amount
33,097.11
2025
2026
2027
2028
33,097.11 26,984.21
20,871.32
14,758.43
1,960.50
1,960.50
1,960.50
31,136.61 25,023.71
18,910.82
12,797.93
6,112.89
6,112.89
6,112.89
26,984.21 20,871.32
14,758.43
8,645.53
1,960.50
6,112.89
Table 9.13 Notes on Depreciation - Equipment
Twist & Tart used 5 years of useful life and a straight-line depreciation method to
determine the depreciation with a salvage value equal to 5% of acquisition costs.
Note: 230 Office Supplies Expense
2024
2025
2026
2027
2028
Record Book
75.00
78.00
81.12
84.36
87.74
Ballpen
20.00
20.80
21.63
22.50
23.40
Scissors
50.00
52.00
54.08
56.24
58.49
Cash Box
0.00
0.00
0.00
0.00
0.00
Stapler
240.00
249.60
259.58
269.97
280.77
Trash Bin
325.00
338.00
351.52
365.58
380.20
Fire Extinguisher
0.00 -
First Aid Kit
395.00
410.80
0.00 427.23
444.32
462.09
Hand alcohol
1,040.00
1,081.60 1,124.86 1,169.86
1,216.65
TOTAL
2,145.00
2,230.80 2,320.03 2,412.83
2,509.35
Add: Beg. Balance
-
214.50
437.58
669.58
910.87
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
126
Kingfisher School of Business and Finance
Less: Supplies Used
1,930.50
Supplies on Hand
214.50
2,007.72 2,088.03 2,171.55
437.58
669.58
910.87
2,258.41
1,161.80
Table 9.14 Notes on Office Supplies Expense and Supplies on Hand
The supplies used and expensed are equal to 90% of the supplies purchased
during the year.
Note: 231 Supplies Expense
2024
2025
2026
2027
2028
225.00
234.00
243.36
253.09
263.22
Ballpen
80.00
83.20
86.53
89.99
93.59
Scissors
150.00
156.00
162.24
168.73
175.48
1,400.00
1,456.00
1,514.24
1,574.81
1,637.80
Stapler
120.00
124.80
129.79
134.98
140.38
Trash bin
650.00
676.00
703.04
731.16
760.41
Record Book
Cash Box
Fire Extinguisher
1,800.00 -
First Aid Kit
-
1,872.00 -
0.00
0.00
0.00
0.00
0.00
Hand alcohol
560.00
582.40
605.70
629.92
655.12
Dishwashing Gallon
600.00
624.00
648.96
674.92
701.92
1,200.00
1,248.00
1,297.92
1,349.84
1,403.83
Sponge
250.00
260.00
270.40
281.22
292.46
Cleaning Supplies
570.00
592.80
616.51
641.17
666.82
7,605.00
6,037.20
6,278.69
8,401.84
6,791.03
0.00
603.72
1,231.59
2,071.77
7,605.00
5,433.48
5,650.82
7,561.65
6,111.93
0.00
603.72
1,231.59
2,071.77
2,750.88
Tissue
TOTAL
Add: Beg. Balance
-
Less: Supplies Used
Supplies on Hand
Table 9.15 Notes on Operating Supplies Expense and Supplies on Hand
The supplies used and expensed are equal to 90% of the supplies purchased during the
year.
Note: 238 Advertisement Expense
Social Media Page
Boost
2024
2025
2026
2027
2028
10,000.00
10,400.00
10,816.00
11,248.64
11,698.59
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
127
Kingfisher School of Business and Finance
Trade Fair
2,000.00
2,080.00
2,163.20
2,249.73
2,339.72
Flyers
800.00
800.00
800.00
800.00
800.00
Tarpaulin
500.00
500.00
500.00
500.00
500.00
13,300.00
13,780.00
14,279.20
14,798.37
15,338.30
Total Advertising
Expense
Table 9.16 Notes on Advertisement Expense
Advertising Expense has constant cost and variable costs. Constant costs are
Social Media Page Boost, Flyers, Tarpaulin, and joining trade fairs. The variable cost is
joining the trade fair, and 4% growth is used.
Note: 240 Repair and
Maintenance
Gross Profit
1.04%
TOTAL
2024
2025
2026
2027
2028
340,145.15
440,695.74
627,936.91
637,431.44
662,190.86
3,537.51
4,583.24
6,530.54
6,629.29
6,886.78
3,537.51
4,583.24
6,530.54
6,629.29
6,886.78
Table 9.17 Notes on Repair and Maintenance
Repair and Maintenance are based on 4% of Gross Profit.
Note: 241
Transportation
Expense
2024
2025
2026
2027
2028
Transportation
Expense
10,000.00
10,400.00
11,440.00
12,584.00
13,842.40
TOTAL
10,000.00
10,400.00
11,440.00
12,584.00
13,842.40
Table 9.18 Notes on Transportation Expense
Transportation Expense is an allocation of cost for important business travel
shouldered by Twist & Tart.
Note: 243 Employee
Contribution
2024
2025
2026
2027
2028
SSS
5,130.00
5,130.00
5,130.00
5,130.00
5,130.00
PhilHealth
3,000.00
3,000.00
3,000.00
3,000.00
3,000.00
Pag-Ibig
1,200.00
1,200.00
1,200.00
1,200.00
1,200.00
TOTAL
9,330.00
9,330.00
9,330.00
9,330.00
9,330.00
0
777.50
777.50
777.50
777.50
Beg. Contributions
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
128
Kingfisher School of Business and Finance
Payable
Add: Annual
Contributions
9,330.00
9,330.00
9,330.00
9,330.00
9,330.00
Less: Contributions Paid
8,552.50
9,330.00
9,330.00
9,330.00
9,330.00
777.50
777.50
777.50
777.50
777.50
End. Contributions
Payable
Table 9.19 Notes on Employee Contribution and Contribution Payable
Employee Contributions to SSS, PhilHealth, and Pag-ibig are paid 80% during
the year and the remaining will be paid in the year following the reporting period.
Note: 231 Salaries Expense
2024
2025
2026
2027
2028
120,000.00
120,000.00
120,000.00
120,000.00
120,000.00
Accountant(8000/mont
h)
96,000.00
96,000.00
96,000.00
96,000.00
96,000.00
Cashier (4500/month)
60,000.00
60,000.00
60,000.00
60,000.00
60,000.00
Baker (5000/month)
120,000.00
120,000.00
120,000.00
120,000.00
120,000.00
Total Salaries
Expense
396,000.00
396,000.00
396,000.00
396,000.00
396,000.00
General Manager
(10000/month)
Table 9.20 Notes on Salaries Expense
Salaries Expense covers salaries for five employees of the business, 1 General
Manager, 1 Accountant, 1 Cashier, and 2 Bakers. However, the General Manager and
Accountant are one of the partners; hence, not included in operating expenses.
Note: 245 Permit and Licenses
2024
2025
2026
2027
2028
Barangay Permit
500.00
500.00
500.00
500.00
500.00
BFP Fire Inspection
Permit
649.00
649.00
649.00
649.00
649.00
BIR Registration
6,250.00
6,250.00
6,250.00
6,250.00
6,250.00
BMBE Registration
1,000.00 -
1,000.00 -
-
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
129
Kingfisher School of Business and Finance
Business Plate
180.00 -
-
1,200.00
FDA Permit
5,000.00 -
Mayor's Permit
2,000.00
Notarized Articles of
Partnership
1,000.00 -
-
-
-
Notarized Business
Permit Form
100.00 -
-
-
-
Sanitary Permit
100.00
Total Permit and
Licenses
2,000.00
-
1,200.00
-
2,000.00
100.00
-
10,699.00
1,200.00
2,000.00
100.00
2,120.00 20,099.00
1,200.00
-
Garbage Fee
SEC Registration Fee
1,200.00
-
2,000.00
100.00
-
11,699.00
100.00
-
10,699.00
10,699.00
Table 9.21 Notes on Permits and Licenses
Licenses and permits listed are essential business documents and compliance to
establish Twist & Tart. Since the business is a Partnership, Notarized Articles of
Partnership and Sec Registration are necessary.
Business Tax
Payable
2024
2025
1,026,000.00
1,185,030.00
3%
3%
3%
3%
3%
Beg. Business Tax
Payable
30,780.00
35,550.90
42,418.69
44,539.62
46,766.60
Less: Business
Tax Paid
30,780.00
35,550.90
42,418.69
44,539.62
46,766.60
0.00
0.00
0.00
0.00
0.00
Sales
Applicable Rate
End. Business Tax
Payable
2026
2027
2028
1,413,956.25 1,484,654.06 1,558,886.77
Table 9.22 Notes on Business Tax
The business is registered as BMBE and is still qualified as the assets of the
business have not exceeded the 3 million thresholds; hence the business is exempted
from Income Taxes. For the first year of operation, since the business did not exceed the
threshold for sales, the business used 3% other percentage tax.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
130
Kingfisher School of Business and Finance
Break-Even Analysis
(Break-Even Point in units = Fixed cost/Selling Price per unit - Variable Cost per
unit)
2024
Fixed Cost
Contribution
Margin
Break-even
Points in Units
2025
2026
2027
2028
323,821.07
315,170.91
322,331.85
326,782.32
330,293.90
6.36
8.16
10.94
10.70
10.44
50,915.26
38,623.89
29,463.61
30,540.40
31,637.35
Table 9.23 Break-even points in units
The provided table displays the break-even point in units for Twist & Tart over five
years, offering insights into the necessary sales volume for achieving breakeven in each
year.
Break Even point in sales = Break-even point in units * Selling Price
2024
Break-even
Points in Units
Selling Price
50,915.26
2025
38,623.89
2026
29,463.61
2027
30,540.40
2028
31,637.35
20.00
72.00
124.00
171.00
225.00
1,018,305.2
3,653,487.6 5,222,408.4
Break-even
5 2,780,920.08
4
0 7,118,403.75
Points in Pesos
Table 9.24 Break-even points in Sales
To cover all costs associated with the production and distribution of the product,
Twist & Tart must generate the following sales per year.
Financial Ratios
Liquidity Ratio
The table below shows the liquidity ratios of Twist & Tart, which depicts the
business's capabilities to meet its liabilities and obligations. Twist & Tart has Current
Ratios for the five-year forecast, showing that it is solvent and has more than enough
current assets to cover its current liabilities. Using the Quick Ratio, Twist & Tart still has
enough current assets, even with inventories deducted, to be solvent for the five-year
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
131
Kingfisher School of Business and Finance
forecast and cover its short-term obligations. Lastly, the Debt Ratio of Twist & Tart is low,
meaning it has less chance of defaulting on its obligations because of the favorable
proportion of its total assets to its total liabilities.
Year
Current Ratio
Quick Ratio
Debt Ratio
1
87.15
84.89
0.009
2
64.86
62.55
0.012
3
69.64
66.13
0.012
4
73.95
70.39
0.011
5
79.84
75.06
0.011
Table 9.25 Liquidity Ratios
Payback Period
The table below is the payback period, which shows the years it took for the cash
flows to recover the original investment. Twist & Tart will have a payback period of 5.01,
meaning that it would take 5.01 years to pay back the investments made by the partners.
Payback Period
Year
Cash Inflows
0
Cumulative Cash Flow
900,000.00
1
(12,069.01)
912,069.01
2
98,704.45
813,364.56
3
263,987.83
549,376.72
4
273,951.71
275,425.01
5
Payback Period
283,897.61
Table 9.26 Payback Period of Twist & Tart
5.01
Profitability Ratio
The table below shows the profitability ratios of Twist & Tart, which assess the
business's capabilities to generate or earn profits and manage the investments for the
shareholders.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
132
Kingfisher School of Business and Finance
Using the Gross Profit Margin, it shows the proportion of Twist & Tart's revenue
after accounting for the cost of doing business relative to its net sales and that Twist &
Tart is financially healthy on its forecast and is increasingly operating efficiently. Similar
to the Gross Profit Margin is the Net Profit Margin, which uses net profit instead of gross
profit to show that Twist & Tart is profitable.
The Return on Investment of Twist & Tart shows how much profit is generated
using the initial invested amount in Twist & Tart, and it reveals that Twist & Tart is
increasingly profitable, with a 31.68 ROI in the fifth year. Lastly, the Return on Equity of
Twist & Tart shows the profitability of Twist & Tart concerning the total equity and how
well the business can generate revenue using the amounts invested in it. It shows that
the business is profitable and efficient in managing its equity to generate income in the
following years.
Year
Gross Profit
Margin
Net Profit Margin
Return on
Investment
Return on Equity
1
33.15
-1.41
-1.61
-2.16
2
37.19
7.59
10.00
16.55
3
44.41
18.61
29.24
44.55
4
42.93
17.92
29.57
41.53
5
42.48
18.29
31.68
Table 9.27 Profitability Ratios
40.16
Net Present Value (NPV)
The table shows that the NPV of the company resulted in positive figures
amounting to Php 753,898.13. Having a positive Net Present Value is a good indication
that the business will do well in its venture. However, Twist & Tart will incur a negative
Net Present Value due to its presumed payback period of more than five years.
Net Present Value
Year
Present Value of
Cash Inflows
PV of 1
Total
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
133
Kingfisher School of Business and Finance
1
(12,069.01)
1.05^-1
-11,494.30
2
98,704.45
1.05^-2
89,527.85
3
263,987.83
1.05^-3
228,042.62
4
273,951.71
1.05^-4
225,380.75
5
283,897.61
1.05^-5
222,441.21
Total
753,898.13
Less: Initial
Investment
900,000
Net Present Value
-146,101.87
Table 9.28 Net Present Value
Profitability Index
The table below indicates a fluctuating profitability index of The Twist & Tart. In
the fifth year, the profitability index is 0.8377. It is essential to consider these values
when making investment decisions to assess the potential profitability and long-term
viability of the project or investment opportunity.
Profitability Index
Total Present Value of cash inflows
Cost of Investment
Profitability Index
753,898.13
900,000.00
0.8377
Table 9.29 Profitability Index
Internal Rate of Return
Internal Rate of Return
Year
Present Value of Cash
Inflows
PV of 1
Total
1
-12,069.01
0.997565023
-12,039.62
2
98,704.45
0.995135976
98,224.35
3
263,987.83
0.992712843
262,064.11
4
273,951.71
0.990295611
271,293.18
5
283,897.61
0.987884264
280,457.98
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
134
Kingfisher School of Business and Finance
Total
900,000.00
Less: Initial Investment
900,000.00
Net Present Value
0.00
Table 9.30 Internal Rate of Return
The Internal Rate of Return is the discount rate that was used to make the Net
Present Value equal to zero using the available cash flow information in the company’s
financial report. The Twist & Tart will have an Internal Rate of Return of 0.24% that will
make its investment’s net present value equal to zero over the course of 5 years of
operation.
X. STRATEGIC IMPLEMENTATION PLAN
Risk Severity Matrix
Negligi
ble
(1)
Very Likely
(5)
Minor
(2)
(10)
Moderat
e
(3)
(15)
(5)
Catastr
Major
ophic
(4)
(5)
(20)
Product
(25)
Failure
(16)
Probability
or
Likely
Likelihood
(4)
(4)
(8)
Design
Changes
(12)
Unexpe
cted
Loss
Competi
tion
dependi
ng
(20)
on
Locatio
n
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
135
Kingfisher School of Business and Finance
(15)
(9)
Possible
(3)
(6)
(3)
Hardwar
e
Malfunc
tion
Unaud
(12)
ited
User
Backlas
h
Financ
ial
Statem
ent
(8)
Schedul
e
Unlikely
(2)
(4)
(6)
(2)
Conflict
s
or
(10)
Unrealis
tic
Schedul
e
Very
Unlikely
(1)
(2)
(3)
(4)
(5)
(1)
Table 10.1: Risk Severity Matrix
The risk severity matrix table above represents the criteria for determining the
severity of the risk and its likelihood. The criteria for risk severity has an increasing level
according to likelihood and its consequent effect. Each level of risk has been categorized
by the use of numerical value to easily compare and understand it, especially its severity
level and probability. It starts from very unlikely and negligible which has a total value of
one to very likely and catastrophic which has a total value of 25 when multiplied by each
assigned number.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
136
Kingfisher School of Business and Finance
Risk Response Matrix
Risk Event
Response
Contingency
Trigger
Who
Plan
Unexpected
Mitigate
Loss
is
Responsible?
Have
Too much profit
back-up
expectancy
Jherlene Caldea
plans
Product
Avoid
Failure
Appropriate
Failure to support
product
product
Feriemar Martinez
plans
Unaudited
Avoid
Hire
a
Financial
professional
Statements
auditor
Hardware
Mitigate
Malfunction
User
Mitigate
Backlash
Increased
Mitigate
Lack of personnel
Mark
Jhoven De
Guzman
Back-up
Lack of hardware
Gabriel
hardware
checkup
Garnace
Workaround
Unpleasant
Juan
communicati
relationship with
Prado
on
customers
Increased
New
location
ideas
competition
new
for
market
Ace
Miguel
Del
Marvin Eduarte
entrants
strategies
Unrealistic
Avoid
Schedule
Design
Changes
Mitigate
Eliminate
Piling
up
unnecessary
many
work
tasks
Eliminate
Changing
irrelevant
product
ideas
innovation
too
Mark Jason Oabel
unwanted
of
Ana Marie Cera
Table 10.2: Risk Response Matrix
The risk response matrix is less known but often more important, as it serves as
a framework for planning for and actioning risk. The risks on which the risk response
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
137
Kingfisher School of Business and Finance
matrix is based are frequently pulled through a risk assessment matrix first and then
placed inside the risk response matrix. A risk response matrix can even be 'attached' to
a risk assessment matrix or directly following it.
Listed in the table above are the different risks that the company might encounter
while doing its project; since it will be a profitable company, there will be losses, and the
company needs to mitigate the risk; it cannot wholly avoid and transfer the chance since
it is given on almost every business. Product failure, unaudited financial statements, and
unrealistic schedules are risks that, as much as possible, must be avoided since the
company can already make plans ahead. For example, before opening, their product
must be close to perfect and prevent too many changes for their customers, to be
precise. Financial statements are essential to a company; they need to be polished, and
the company must avoid these risks because they can damage the brand's reputation in
the long run. Same with having an unrealistic schedule, managers are aligned all over
the place, and the employees must be handled well to avoid the clash between
schedules that can confuse the conduct of the whole business.
The rest of the risks must also be mitigated since their effect on the company, if
not reduced, can be detrimental to production, marketing, and the core business overall.
CONCLUSION
In conclusion, the feasibility study conducted on Malunggay Milk Tea Tart and Twist &
Tart gave light on the idea that wellness can go along with the delight of good food, that
wellness and fulfillment can intertwine. The infusion of malunggay, also known as
Moringa, into the popular milk tea and tart aligns seamlessly with the contemporary
emphasis on health-conscious choices. This study underscores the promising market
trends, highlighting a demand for innovative and nutritious products.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
138
Kingfisher School of Business and Finance
The identified primary target market of the study is Gen Zs and Millennials ages
11-42 years old. These generations are what we call the “wellness generation” as they
value their wellness and nutritional intake. Aside from the primary market, the study also
targeted the niche of Lactating and Pregnant Women. The product is suitable for
mothers as Malunggay is a natural galactagogue which is a substance that increases
breast milk supply. This is the reason why lactating and pregnant women are targeted as
a secondary market.
For Technical and Financial feasibility, this study shows how the business will
operate, how to arrive at the product, and other technical needs. The analysis of different
reports, financial performance, and ratios indicates favorable results and cost structure,
emphasizing the feasibility of incorporating malunggay into the product without
compromising the viability of the product. The great feedback from surveys and taste
tests further reinforces the potential success of Malunggay Milk Tea Tart in the market.
RECOMMENDATION
Upon accomplishing all of the necessary feasibility studies, evaluations, surveys,
calculations, and interviews, the researchers provided suggestions that will assist the
business in selecting either to implement the proposal or maintain the present
procedures and systems.
1. To ensure long-term viability all areas of the endeavor must be evaluated
regularly, and tactics must be adjusted to meet the demands and desires of
customers. Launching the product is suggested for extensive product advertising
of Milk Tea Tart with social media promotion.
2. Additional research on consistency in flavor and product quality, including time
and motion tests, is also recommended. Twist and Tart will also profit from
developing its unique product range.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
139
Kingfisher School of Business and Finance
3. As integral to the business's strategic goal and plan for maximizing output while
lowering overall expenditures, additionally assess the viability of entering the
manufacturing industry and gaining the appropriate technical expertise on how to
build a production facility and integrate it into a successful manufacturing system.
4. It has been recommended that the milk tea sector offer additional milk tea
variations to consumers, such as twists of the flavors, tiny cups of milk tea for the
least or most inexpensive price, and so on, so that people have a larger variety of
possibilities. Because of the continually altering tastes of generations, it should
be done.
5. Establish solid relationships with significant manufacturers of goods such as tea,
dairy goods, and crust ingredients. Maintain a consistent, excellent quality supply
chain.
6. To maintain consistency in flavor and appearance, establish strict quality
assurance strategies. This is critical for establishing a favorable reputation and
gaining consumer loyalty. Invest in appealing and functional milk tea tart
packaging materials. Consider ecologically friendly solutions and make sure the
packing keeps the goods fresh and intact.
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
140
Kingfisher School of Business and Finance
APPENDICES
Appendix A
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
141
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De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
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147
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Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
188
Kingfisher School of Business and Finance
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De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
189
Kingfisher School of Business and Finance
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DEL PRADO, JUAN
MIGUEL IRLANDEZ
EDUCATION
(Graduation: August 2024)
KINGFISHER SCHOOL OF BUSINESS
AND FINANCE
Bachelor of Science in Management (BS
Management)
PERSONAL INFORMATION
BIRTHDAY: June 23, 2001
AGE: 22
CIVIL STATUS: Single
April 2020
Urdaneta City National High School
Accountancy, Business, and Management
With Honors
March 2014
Urdaneta I Central School
With Honors
NATIONALITY: Filipino
COMPLETE PRESENT
ADDRESS: 1 Del Prado Street,
Poblacion Urdaneta City
GENDER: Male
ACHIEVEMENTS
●
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CONTACT INFORMATION
●
CELLPHONE NUMBER:
0916929548
EMAIL:
delpradomiko23@gmail.com
●
November 2019 On-The-Job Training
Panelco III - Office of the General Manager
Nancayasan, Urdaneta City,
Pangasinan Agrilink Foodlink Aqualink
Exhibit World Trade Center Pasay, Metro
Manila October
2022 ABM Officer - Vice President
Urdaneta City National High Schol
2018-2020 Ang Tanglaw Journalist - TV
Broadcasting Urdaneta City National High
School
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
190
Kingfisher School of Business and Finance
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EDUARTE, MARVIN
MEDEL CABALLERO
EDUCATION
(Graduation: August 2024)
KINGFISHER SCHOOL OF BUSINESS
AND FINANCE
Bachelor of Science in Management (BS
Management)
PERSONAL INFORMATION
BIRTHDAY: May 08, 2002
AGE: 21
CIVIL STATUS: Single
NATIONALITY: Filipino
COMPLETE PRESENT
ADDRESS: #150 Paras Street,
Bonuan Gueset, Dagupan City,
Pangasinan
COMPLETE PERMANENT
ADDRESS: #150 Paras Street,
Bonuan Gueset, Dagupan City,
Pangasinan
GENDER: Male
CONTACT INFORMATION
April 2020
PHINMA University of Pangasinan
April 2018
Saint John’s Cathedral School
March 2014
Saint John’s Cathedral School
ACHIEVEMENTS
●
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CELLPHONE NUMBER:
09273566364
Certified Bookkeeper (2022)
Chartered Financial Management Analyst
(2022)
Civil Service Exam - Professional Passer
(2023)
With Honors (2015-2018)
With High Honors (2018-2020)
Dean’s Lister (2nd Semester A.Y.
2020-2021)
Dean’s Lister (1st Semester A.Y.
2021-2022)
Dean’s Lister (2nd Semester A.Y.
2021-2022)
EMAIL: marvinfarfars@gmail.com
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
191
Kingfisher School of Business and Finance
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GARNACE, GABRIEL
ACE MANUEL
EDUCATION
(Graduation: August 2024)
KINGFISHER SCHOOL OF BUSINESS
AND FINANCE
Bachelor of Science in Management (BS
Management)
PERSONAL INFORMATION
BIRTHDAY: January 04, 2002
AGE: 22
April 2020
Pangasinan National High School
Accountancy, Business, and Management
CIVIL STATUS: Single
March 2014
Lingayen I Central School
Graduated as 4th Honorable Mention
NATIONALITY: Filipino
ACHIEVEMENTS
COMPLETE PRESENT
ADDRESS: #15 Vila Street,
Maniboc, Lingayen, Pangasinan
●
COMPLETE PERMANENT
ADDRESS: #15 Vila Street,
Maniboc, Lingayen, Pangasinan
●
●
●
National Certificate III (NC III) Holder
(2022)
Civil Service Examination - PPT
Professional (2022)
With Honors Honors (2017-2020)
VP Graphics of Junior Philippine Institute
of Accountants - Kingfisher School of
Business and Finance (2020-2023)
GENDER: Male
CONTACT INFORMATION
CELLPHONE NUMBER:
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
192
Kingfisher School of Business and Finance
09672545983
EMAIL:
spades7367@gmail.com@gmail.co
m
MARTINEZ,
FERIEMAR OCOMA
EDUCATION
(Graduation: August 2024)
KINGFISHER SCHOOL OF BUSINESS
AND FINANCE
Bachelor of Science in Management (BS
Management)
PERSONAL INFORMATION
BIRTHDAY: May 12, 2002
AGE: 21
CIVIL STATUS: Single
NATIONALITY: Filipino
COMPLETE PRESENT ADDRESS: 027
Sobol San Fabian, Pangasinan
April 2020
MANGALDAN NATIONAL HIGH
SCHOOL
Accountancy, Business, and Management
Graduated as Top 3 of Accountancy,
Business, and Management Class
March 2014
MANGALDAN CENTRAL SCHOOL
Graduated as 2nd Honorable Mention
COMPLETE PERMANENT ADDRESS:
027 Sobol San Fabian, Pangasinan
ACHIEVEMENTS
GENDER: Female
●
●
●
●
CONTACT INFORMATION
CELLPHONE NUMBER: 09485605148
EMAIL: feriemartinez2002@gmail.com
●
●
Civil Service Examination - PPT
Professional (2022)
Most Improved Student (2021)
Bookkeeping NC III Passer (2020)
With High Honors (2017-2020)
Dean’s Lister (1st Semester A.Y.
2020-2021)
Dean’s Lister (1st Semester A.Y.
2022-2023
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
193
Kingfisher School of Business and Finance
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OABEL, MARK
JASON SISCAR
EDUCATION
(Graduation: August 2024)
KINGFISHER SCHOOL OF
BUSINESS AND FINANCE
Bachelor of Science in Management
(BS Management)
PERSONAL INFORMATION
BIRTHDAY: August 04, 2001
AGE: 22
April 2020
MANGALDAN NATIONAL HIGH
SCHOOL
Senior High School
Graduate of Accountancy, Business,
and Management Class
NATIONALITY: Filipino
April 2018
MANGALDAN NATIONAL HIGH
SCHOOL
COMPLETE PRESENT ADDRESS:
#563 Rizal St. Poblacion, Mangaldan,
Pangasinan
Junior High School
March 2014
BUBOG I ELEMENTARY SCHOOL
COMPLETE PERMANENT
ADDRESS: #563 Rizal St. Poblacion,
Mangaldan, Pangasinan
ACHIEVEMENTS
CIVIL STATUS: Single
GENDER: Male
CONTACT INFORMATION
CELLPHONE NUMBER: 09638794246
EMAIL: mjoabel04@gmail.co
●
●
●
●
●
●
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●
●
Civil Service Examination - PPT
Professional (2023)
3rd Best Speaker Debate (British
Parliamentary Format) (2021)
Most Improved Student (2021)
Bookkeeping NC III Passer (2020)
With Honors (2020)
With Honors (2018)
Class Musician of the Year (2015)
With Honors (2014)
Participated at MTAP (Division
Level 2011-2012)
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
194
Kingfisher School of Business and Finance
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Statistic Jingle Making Contest
(District - Provincial Level)
● 2nd place (2016-2017)
SERAPION,
BRILLIANE FLORIN
DELA CRUZ
EDUCATION
PERSONAL INFORMATION
BIRTHDAY: October 11, 2001
AGE: 22
CIVIL STATUS: Single
NATIONALITY: Filipino
COMPLETE PRESENT
ADDRESS: Zone IV Tebag
Mangaldan, Pangasinan
(Graduation: August 2024)
KINGFISHER SCHOOL OF BUSINESS
AND FINANCE
Bachelor of Science in Management (BS
Management)
April 2020
MANGALDAN NATIONAL HIGH SCHOOL
Accountancy, Business, and Management
Graduated of Accountancy, Business, and
Management Class / With High Honor
March 2014
TEBAG ELEMENTARY SCHOOL
Graduated as Class Salutatorian
COMPLETE PERMANENT
ADDRESS: Zone IV Tebag
Mangaldan, Pangasinan
ACHIEVEMENTS
GENDER: Female
●
CONTACT INFORMATION
●
●
Bookkeeping NC III Passer (2020)
Dean’s Lister (1st Semester A.Y.
2022-2023)
Dean’s Lister (2nd Semester A.Y.
2022-2023)
CELLPHONE NUMBER:
09163027581
EMAIL: brillyaniedcs@gmail.com
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
195
Kingfisher School of Business and Finance
De Guzman, M.J., Caldea, J., Cera, A.M., Del Prado, J.M.,
Eduarte, M.M., Garnarce, G.A., Martinez, F., Oabel, M.J., Serapion, B.F.
196