A Marketing Plan of

In Partial Fulfilment of the Requirements in

Business Entreprise

Submitted By:

Mayuga, Arhjay D.

April, 2021

INTRODUCTION

What comes to your mind when you think of ‘mobile food options’?

A few years ago that would have been the typical street food vendors but now there’s this

whole new group of businesses we call food trucks.

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 They’re not only an on-to-go way to get food but also offer avenues for more social

interactions. On the food business owner side of things – they’re flexible and come at a lower end of

investment.

A food truck is simply a truck serving food. With it’s inside turned into a kitchen and the

road being its serving station. It moves from one barangay to another. And is a night-time favourite

for many consumers who want the restaurant to come to them instead.

Even pop culture loves food trucks. Proof can be found in the plot points of sitcoms (Happy

Endings), drama (Switched at Birth), reality TV series (The Great Food Truck Race) and even

movies (Chef).

The major benefits of opening a food truck are its ease of operation and low-investment. This

makes it a perfect match for Chamisig Business.

Pansit Chamisig is a dish made out of flat Miki Noodles stir fried sisig with vegetables like

cabbage and carrots usually served with a dense bread called pinagong. This dish is a native delicacy

in Lucena City, it’s their signature dish and a very important element of that province.

Due to the sudden demand for foods with chami and sisig as its main dish, the CHAMISIG

will offer you a craving satisfying pancit chamsig. The company will assure you a satisfying,

affordable and tasty food. Despite of the fact that there are already competitors that make foods with

pasta like lomi, bihon etc., the company will work to establish a strong identity of selling a unique

pasta food product.

I. COMPANY DESCRIPTION

Nature of the Business

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CHAMISIG aims to produce unique and groundbreaking food product to its target market, which

specifically, is the Pancit Chamsig. CHAMISIG offers a spicy, sweetened and satisfying chami plus

sisig. CHAMISIG aims to satisfy every customer. The food truck will be located along Barangay

Ticub, Laurel, Batangas.

Objectives of the Business

The target of the business is to provide customers a tasty, delicious and gratifying satisfying food

product by offering them pancit chamsig.

CHAMISIG aims to:

• Prioritize customer satisfaction

• Provide an affordable delicious food

• Guarantee a satisfying andgood quality of food product

• Provide jobs

• Generate income and gain profit

• Evaluate product and service performance consistently

Company Logo

The company decided to use the letter of C-H-A-M-I-S-I-G

that will be communicate the nature of the business

establishment to the public. The fork symbolized good health

since “food” would be the source for a healthy body. The

color orange stimulates appetite and is warm, vibrant and

flamboyant. It suggest something original or innovative and

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less expensive or fun. The Business slogan is “Once tasted Ever Wanted.The business name that the

partners decided to use is CHAMISIG.

Company’s Vision

CHAMISIG envision to serve happiness to our customers through delicious, quality meals and

extraordinary food truck experience while working toward the greater good for our employees,

community and environment.

Company’s Mission

CHAMISIG mission is to provide fresh, healthy, nutritious and great tasting food at reasonable

prices in a clean, friendly and convenient environment.

Core Values

By engaging with us, you can expect

 Integrity: we are honest and trustworthy.

 Performance: we deliver on time every time and to the standard expected by our customers.

 Innovation: we are committed to developing new ideas that satisfy the cravings of our

customers and to creating smarter ways of enhancing our service delivery.

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  Collaboration: we develop good relationships with our customers built on tust.

II. MARKETING GOALS AND OBJECTIVES

The top priority of the proponents is to provide a chami plus sisig experience for individuals,

families, and take out customer with discretionary incomeby selling high quality, innovative food

product at a reasonable price with unique taste that will bring satisfaction in every people of

Barangay Ticub through establishing an enterprise that will provide these.

4P’s

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Product

Pancit Chamsig is a chami with sisig dish. The company gives a twist to the typical sweetened

chami. Instead of only sweetened chami I add spicy sisig to enhance the flavor of the dish. The

proponents came up with this idea since people nowadays are very much attracted to pasta and sisig

dishes.

Pancit Chami Size:

 750 mL tub (good for 1 person)

Price

One of the factors affecting a customer’s buying decision is the price or the affordability of

the product. This will determine whether pancit Chami will be saleable in the market. Considering

other companies in the competition, CHAMISIG aims to target a low and affordable price to start

since the product is not yet familiar among the target market and a low price will be a good start in

introducing a new product.

Place

CHAMISIG targets to be the leading food truck service offering the unique pancit chamsig

food truck experience in its chosen locale which is Ticub. The store and the manufacturing facility

will be situated at the same place/ space which will be located at a commercial space along Sitio

Pulang Ipot, Ticub. The location of the business is good since the way is a passage for tourist in

Tagaytay, there is a possibility that Ticub can be known to other because of this food truck business.

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Promotion

The food truck industry has been will us for quite a while now and is still continuing to grow

and evolve. An effective marketing strategy is important for driving this growth and there are a few

things like having a website and utilizing social media. But there are also a number of other creative

and very effective marketing ideas to increase our food truck sales. On Facebook, proponents can

create a page for chamisig food truck business, invite people to like and build a community. I also

run targeted ads in a specific location. Handy for letting people know where I will be serving our

food. Once i get the customers to our food truck iwant to keep them coming back. One way to do and

increase sales is to create a loyalty scheme or loyalty card, where i give a free meal for every say 10

meals that are paid for.

Market Analysis

To ensure the business to succeed, the proponents aims to:

1. Increase Market Share through strengthening customer relationships and advertising to new

customers from other Barangays near Barangay Ticub.

2. Consistently Promote the Product on social media through sharing creative visual content for

better engagement. So by posting creative pictures and videos, I can bring huge attention to

my product.

3. Consistently Innovate the Product that will attract new customers and retain previous

customers.

4. Responding Immediately to Customer feedback about the product as well as the customer

service.

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 5. Creating Incentives and Offers to Customers for them to be attracted and interested in

trying the product. This includes promos, discounts and freebies as well.

Target Market Analysis

The company first established its target market and divided them into various categories in

order to be more focused on its consumers. The company would be able to quickly classify their

specific clients or those who are most likely to purchase the product using these. This will also assist

the company in focusing on the needs, desires, and aspirations of its clients, as they will already be

aware of them.

 Identifying the Target Market is the first step of marketing process. Before the beginning

development of a product, a company should first determine its target market, or the people

who would purchase the product. CHAMISIG figured out who its target demographic by first

knowing its target location. Residents of Barangay Ticub and active users of social media

will the key target market for CHAMISIG.

 Categorizing the Target Market. Since the defined target market is so wide, the enterprise

must categorize them and select or determine which particular group is their priority or target

in order to know who the focus of their business is. CHAMISIG collected the demographic

information from respondents in order to determine the age group  most likely to purchase

their product.

S.W.O.T Analysis

Strengths:

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 1. Fresh and Innovative food – the Pancit Chamsig cook and serve at the same time without

leaving room for storing.

2. Affordable – CHAMISIG offer the food at a very low price, that can easily attract a grear

market share.

3. Location Flexibility – it’s a food truck, a moving vehicle with the flexibility to park

anywhere.

4. Fast service – you can buy the food, and eat it wherever you like

Weaknesses:

1. Limited Capital for a Food Truck – there is a need reasonable capital to buy a truck and other

legal fees to fulfill basic requirements.

2. Less Experience – being new in the business then you would have less experience how to

handle day to day issues.

Opportunities:

1. Emerging Business – there’s enough share in the market for the newcomer busimess to

enjoy.

2. New Product and Taste – experimenting with new ideas by adding new ingredients and taste

to the food.

Threat/s:

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 1. Easy to duplicate – since there are no copyright involved other competitor can offer the same

product and taste.

2. Hygiene conscious people – some people are very hygiene conscious and the business should

have to be very careful about the cleanliness of food and truck.

III. TECHNICAL ANALYSIS

Product Description

Chamsig is a dish made out of flat Miki Noodles stir fried sisig with vegetables like cabbage

and carrots usually served with a dense bread called pinagong. Sisig and soy sauce bind the flavors

of Chami’s festive ingredient with a touch of sweet and spicy.

Product Ingredients:

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  1 large onion, chopped

 1 head garlic, chopped (10 cloves)

 1 large carrots, peeled and sliced in thin strips

 ¼ kilograms fish balls, halved

 3 cups cabbage, shredded

 3 tablespoon soy sauce

 3 tablespoon oyster sauce

 2 tablespoon brown sugar

 3 cups pork or chicken stock (I used chicken broth cubes)

 ½ kilo of sisig

 1 package miki noodles (about 400 grams/pack)

 salt and pepper

 1-2 Siling Labuyo, chopped (red chili peppers)

Optional Veggies:

 ½ cup chicharo and chayote (sayote strips)

 Toppings: ¼ kilo cooked Lechon kawali (chopped), chopped scallions and calamansi halves
(squeezed juice)

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