BURGER WITH A BANG

“Taste like meat, makes your body fit”

Name of students
TABLE OF CONTENTS
 • Name of the Business: Burger with a Bang

• Address of the Business: Shaw Blvd., Mandaluyong City

NAME OF OWNER
Juana De Vera

ADDRESS OF OWNER
46-B3 C.M. Lozada St. Sto. Rosario
Silangan Pateros Metro Manila
NAMES OF EMPLOYEES ADDRESSES OF EMPLOYEES

Edward C. Bamboa Blk 3, Lot 22 Phase 8, Bahayang Pag-asa

Subdivision Buenaventura St., Bgy. Magdalo, Imus,
Cavite

Winnie L. Cruz 616 Nueve de Febrero Mandaluyong City

Nancy N. Descanso 176 Senator Neptali Gonzales St., Mandaluyong

City

Charisse G. Esarza Blk 1 Lot 6 Manila East Homes Subdivision Taytay

Rizal

Nestor U. Esquibel 710 Nueve de Febrero Mandaluyong City

Noel D. Gambito B4 L45 Greentown Village I, Manbog 2, Bacoor City

Ron M. Jasa 105 Nueve de Febrero Mandaluyong City

Edelyn M. Oben 602 Nueve de Febrero Mandaluyong City

EXECUTIVE SUMMARY
 EXECUTIVE SUMMARY

BWB is preparing to launch a healthier way of enjoying burgers. The

product will be called “Bangus Burger”, a burger made with bangus and
vegetable-enriched buns. While there are other burger junctions in competition
like Jollibee, McDonald’s and other small burger stands in Mandaluyong, we
will be the first to introduce a nutritious bangus burger among all the
competitors at a reasonable price.
•

Our primary marketing objective is for people to enjoy meatless burgers

while enjoying the taste and rich flavor. The primary financial objective is to
continuously increase sales in the first three months of introducing the “Bangus
Burger” as this new product permanently stays in the menu. Our projected financial
statements shows an increase of 10% annually.

Bangus Burger plans to aggressively enhance the existing line in the

future. The immediate plans are to include a larger model of sandwich that will
offer a greater variety of sandwiches, and a more diverse product line, such as
pizza.
 DESCRIPTION OF THE PRODUCT

Malunggay Bangus burger patties

– malunggay flakes and milk fish

Bangus with Crab burger patties

– Bangus and crab flakes

KINDS OF SAUCES AND DRESSINGS

CLASSICS

- Catsup, Yellow mustard, Chili sauce, Cheese sauce

MAYO BASED

- Mayo, Ranch, Cheese Pimiento, Pickled Mayo

WACKY SAUCE

- Bacon jam, Teriyaki sauce, Tomato jam

Uniqueness of the Product

• Different shapes which are made from bangus and bangus and crab

• High in protein, Vitamin B12 and Omega 3

• Secret recipes of our dressings and sauces

• Do-it-yourself dressing
MARKETING PLAN
 CUSTOMER

• 5% market share of the total market

• Professionals and non-professionals, students, kids, career parents, drivers, by standers,

passers by, small store owners

• Male and female

• Ages 7-60 years old

COMPETITOR

• There is no direct competitor

• Indirect competitor: Jollibee, Mc Donalds, KFC, and other small burger stand

MARKETING STRATEGY
(Product)

• Original Bangus burger patties

• Bangus with Crab burger patties

• Offers different shapes of patties

• Special kinds of sauces

• Recyclable and environment-friendly packaging

MARKETING STRATEGY
(Price)

• Price of the product including the “do-it-yourself” dressing is P50.00

• Penetration Pricing Strategy

 MARKETING STRATEGY
(Promotion)

• Word of Mouth

• Brochures

• Flyers

• Banner and tarpaulin

• Discount coupons

• Text Brigade

• Social media (FB, Twitter, Instagram)

MARKETING STRATEGY
(Placement)

• Located at Shaw Blvd, Mandaluyong City near schools, churches, markest, private and
government offices

LOCATION MAP
 COMPETITIVE EDGE OF THE PRODUCT

• Courteous and friendly store staff

• Nutritional values of our patties

• Good quality of bangus flakes used by the patty

ORGANIZATIONAL PLAN
 FORMS AND TYPES OF BUSINESS

• Type of Business: Service Business

• Form of Business: Sole Proprietorship

 DUTIES AND RESPONSIBILITIES

Manager

• Optimizes the operating profit of their site and their ensures stores builds reputation for
providing customer service.

• -implements “best practice” of each component of the retail.

• -Recruit and select new employees.

• Ensures that new employees are trained and inducted in accordance with the business’
training requirement.

• Mentor Assistant Managers as required.

• Perform employee appraisals once in a quarter.

Assistant Manager

• Friendly, prompt and efficient customer service.

• Process text and fax orders in an efficient and timely manner.

• Deal with difficult and irate customers.

• Provide information on products.

• Training of new employees as required.

• Respond to customer inquiries.

• Up-sell on Promotions and Specials

• Comply with Food Code of Practice.

Cashier

• Count end of shift moneys and drop in safe.

• Provide safe work environment for employees and customers.

• Maintain high personal presentation in the provided uniform to meet the business’
customer expectations.

• Complete daily work routines in an efficient and timely manner.

• Work as a team member.

 Food Handler

• Ensure food is prepared and stored and preparation areas are maintained according to
Health & Safety and Audit standards.

• Carry out temperature checks and record as per company process.

• Complete daily and weekly cleaning schedules as per cleaning chart.

• Take precautions to prevent theft of, and damage to, the stock or store.

• Secure cash and stock from loss or theft.

SALARIES OF EMPLOYEES PER MONTH

• Manager – P35,000

• Assistant Manager – P25,000

• Cashier – P12,766

• Food Handlers - PP12,766

Employee Benefits

• SSS Premium

• Philhealth Contribution

• HDMF Contribution

• 13th Month pay

• 15 days vacation and sick leave

• Maternity and paternity leave

PLAN FOR EMPLOYEES RECRUITMENT

• Identify the job opening

• Identify how to fill the job opening

• Identify the target applicant

• Notify the target applicant

• Interview schedule
 PLAN FOR EMPLOYEES TRAINING

• Define needs and goals

• Identifying employees and training modules

• Implementation
OPERATING PLAN
 OPERATION

• Store hours 9:00 AM to 10:00 PM

• Monday to Sunday
 Production Plan

• Bangus flakes will be supplied by an independent consignee but the mixture to make it a
patties will be done at the store.

• BWB burger will be sold in the store but the customer can choose the vegetables and
dressing which promotes the Do It Yourself preparation of the burger. Here, the customer
can have a variety of choices depending on his/her preference which makes our burger
different from other burgers in the market.

• Milkfish is a great alternative to pork or beef patty

• Milkfish Patties

• Ingredients/Materials:

• Milkfish

• Salt

• Iced water

• Sugar

• Vegetable oil

• Chopped onion/powder

• Chopped garlic
 • White pepper

• Bread crumbs (fine)

• Flour

• 3% sorbitol

• 0.2% tripolyphosphate

• Procedure:

•  

• Gut, gill and remove heads. Wash with ice water without scaling. Keep in ice until ready for
filleting.

• The iced fish is filleted and skinned. The bones and fillets are separated and both are
washed thoroughly o remove blood and scales.

• The fillets are passed through the meat bone separator first, followed by the backbone. The
meat from these two is collected separately.

• The minced meat are washed twice with ice water with 0.2% salt (meat to water ratio is 1:4).
The third washing contains 0.3% salt. Water is discarded after 20 minutes stirring. Due to
the low temperature of the water fat floats to the surface. Blood and extractives are
leached out to the water.

• The leached meat is placed in two layers of cheesecloth and dehydrated using a hydraulic
press. Approximately 15% moisture is pressed out.

The meat is further minced in a silent cutter for 20 minutes, before adding 3% sorbitol and 0.2%
tripolyphosphate consecutively. The silent cutter must be cooled to prevent premature “gelling” or
“settling”.

Prepared meat is molded into blocks, frozen and then wrapped in white polyethylene bags. They are
stored in a freezer at 30 C, until needed for different surimi based products.

Surimi- is a Japanese term for a semi-processed frozen minced fish protein, where minced meat
has undergone leaching or washing with cold water, and permissible additive such as sugars and
polyphosphates have been added.

Shave thawed surimi.

Pass through a silent cutter for mincing and add salt while mincing.

Add the water to improve the texture of the meat.

Add all other ingredients, adding breadcrumbs and flour last.

Mold into patties.

Steam for 5 min.

Cool and dip in batter.

Dredge in breadcrumbs.

Arrange in containers and freeze

FINANCIAL PLAN