SJB’s

Dessert Hauz

Business Plan
By:

 COLEEN FAYE SUPETRAN

 MARYLL ANNE SARABIA
 CAMILLE PAMA
 AZEL LAUREEN VARGAS
 RHEA MAE RELATIVO
 JULES VILLEGAS
 VENZ MANDAL
 JUDE TUMBOCON
 FRENC TOBOSO
 EARL VINCENT RADO
 FRANK GILBERT TUBI
 JOHN LISTER REMOLA
 LORDY ROMERO
 ZECHARIAH TURANG

1. Organizational Plan

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1.1 History of the Product

The SJB Dessert Hauz is operating as temporary business stall for the upcoming event of Aklan

Catholic College, the ACC Senior High School Week. The business offers a good quality but

affordable desserts for the students of the said school. The products came mostly from the

ideas of each member. We come up with the idea of having a dessert business instead of other

businesses or services because we noticed that other food business usually offers appetizer and

main course, also, we heard that other stall will offer some street foods. That’s why instead of

competing with them, we took advantage of the opportunity having a suitable products with

what they offer. So we started a recreate some dessert with an instagramable look and good

quality desserts in a friendly budget.

1.2 Mission

Our aim is to serve our customers with our good quality products and to satisfy their needs in

terms of delicious and affordable desserts.

1.3 Vision

1. Looking forward on improving our service aside from our products is all made home-based.

2. Builds partnerships with our customers to create mutual value.

3. Maintain profitability by maximizing markets, having new products, efficient work force and

processes.

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1.4 Business and Product Name

The business name, SJB Dessert Hauz is obviously come from the product which is

desserts and SJB stands for “Saint John Bosco” the name of our section. These products have

already been done by other businesses but in order for it to be unique; we add some twist to its

flavor and also to the product’s name. That includes,

 Rainbow Munchkins

 Mango Graham Ice Candy

 Churros with chocolate dip

 Creamy Coffee Jelly

1.5 logo

Logo is important in having a business for you be recognize by your consumers. The SJB’s

Dessert Hauz logo signifies that our business will continue to flow in circular motion of

production and distribution. We choose pastel colors because we wanted it to look playful

in the eyes with such combination of colors. Logo is shown

below

1.6 SWOT Analysis

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 Analyzing our strengths, weaknesses, opportunities and threats can help us to foresee the

upcoming challenges that will come in our way in this business also; it will be a guide to

handle this well for example, if we are lacking on something or if we fail in that area, we

need to develop a skill or solution to handle the situation.

STRENGTH WEAKNESSES

- Our target market focuses on - Challenge to retain customers

elementary and high school students - We lack professional skills
because as we can see, they are
really interested in these products.
- Compared with other competitors,
the prices of our products are
affordable.

OPPORTUNITIES THREATS
- We have fixed customers based on - We need to be unique and
near school. differentiate our service from
- It is easy to advertise, it can make other competitors
our products well known and attract
more customers

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2. Marketing Plan

2.1 Market Analysis

2.1.1 Target Market

The Target Market of the SJB’s Dessert Hauz is the students and staffs of the Aklan Catholic

College especially elementary and junior high school students aging 7-16.

2.1.2 Demographics

 Within Aklan

 Aged 7 up to 20’s

 Male or Female

 Students, Teachers, and Staffs

2.1.3 Psychographics

 Likes sweets

 Unthrifty

 Food Lover

 Mahilig sa desserts

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2.2 Marketing Survey

2.3 Market Trends

2.3.1 Product Life Cycle

 Introduction

Our products are unique among desserts making stores. It makes it different in a way

almost anyone could afford to buy it. With good quality ingredients and finding cheaper

resources it makes a perfect dessert that anyone could afford and be satisfied. With this newly

made business, we will be showcasing our unique and deliciously made products through

informative advertisement to spread awareness for those who loves desserts.

 Growth

Is to create mutual value with our customers and to track every expenses and

budgetary money to make sure our business won't sink but will continue making progress. This

will be the most crucial stage for us marketers as the product will either rise up or fall.

 Maturity

In this stage we'll be having an intense competition during our SHS week because of

being competitive of other marketers and of course the promotional pricing will be used by the

other competitors.

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  Decline

In the decline stage, our product is no longer in demand due to competitions and

reaches its dead end.

2.4 Marketing Strategy

2.4.1 Methods of Sales and Distribution

In terms of this we will be manufacturing of goods that will be processed from

input to process then the output will be the outcome of our good tasting products and of

course the manufacturing site will be home-based so that we can assure that our product will

served as not only delicious but we can assure that it is clean and safe because it is homemade

product. If they want to deliver our product to them we have our free delivery by our other

staff or they can also make some reservations so that they can pick up their orders any time in

our store.

2.4.2 Pricing

The SJB’s Dessert Hauz staffs will be using cost plus pricing because The SJB’s Dessert

Hauz will provide some ingredients with low price but has good quality so that our product will

be affordable for all students or costumers. With the other competitors our product has a

cheaper price but worth the taste.

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 Formula: Expenses of ingredients/materials + labor + manufacturing expenses divided by the

total amount of produced product = the price + 10% markup

2.4.3 Branding

Everyone deserves to eat the best product they can have, so this dessert hauz is a business that

will cater the need and want of every costumer just giving them the tastiest but cleanest

product they can have so chill and relax and eat the dessert that you deserve.

2.4.4 Sales Strategy

2.4.5 Sales Promotion

In sales promotion we will have our promo items which if they bought our product in

amount of 20 there will be a free product you can choose from; gummies, wafer sticks ,

marshmallows.

2.4.6 Public Relations

Sweets can be appetizer, it can energize us plus it can be a stress reliever. As what we

have searched eating chocolates while reviewing can help our memory to be last long. Since our

product is delicious but affordable it will be both beneficial to the buyer and the seller.

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 2.4.7 Networking

The ideal use of social media when it comes to business is to spread information about what

are your products, what would be the benefits of your product and so on. Since we are in the

generation of where is technology is everywhere we will be using social media networking

which we will be working on advertisement and it is the most used networking tool of some

famous businesses around the world.

2.4.8 Costumer Service

As we promise to our lovely costumers we will have a good service and not only a good

quality of products but also a tremendous taste, and exact amount of sweetness. Our product

will be served as clean and safe.

2.4.9 Implementation of Marketing Strategy

It will take some time and effort to build a right foundation for our efforts. It will be

rough and it takes a lot of work to get it started that is why we keep on going and striving for

our marketing efforts will grow and results to what we were expecting because setting those

expectations up front will help our team to understand. And we will make sure that everyone in

our team will effort so that we will make it through, we will implement a team building in terms

of our marketing strategy and we will make sure that each member of our marketing team

understands the role we plan so that we will contribute to our success.

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3. Operations

3.1 Product Development

3.1.1 Development Cost

We gather all the ingredients for every product in the nearest supermarket stores here in Kalibo but

before we choose RC Supermart as our source, we search for the ingredients in every store and compare

the prices of the products. And so, we found the best raw products in a cheap price.

product total production No. of product Implemented

cost made price

Rainbow Munchkins P124 42 pieces 3 pieces for P10
Creamy Coffee Jelly P207 23 cups P10 per cup
Mango Graham Ice Candy P110 27 pieces P5 each
Churros with chocolate dip P280 16 cups P25 per cup
Chunky Brownies P200 32 slices P10 per slice
Cake Overload P200 17 cups P15 per cup

3.1.2 Development Risks

In developing our products, some challenges may rise up like running out of raw products and price

increase. If the supplier runs out of stock we will find an alternative supplier even for a higher price.

When this happens, it will definitely affect the price of output products because we will try not to cut

down the amount of raw products. We will make sure that quality will always come first and the price

will depend on it.

3.2 Manufacturing

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The SJB’s Dessert Hauz will start to operate on a day to day basis for the senior high school week of

Aklan Catholic College for 5 days. The stall will be open for the students in different level, faculty

members and as well as the parents and outsiders of the said school. We will guarantee the quality of

products and services every day, hour, minute, and second.

3.2.1 Production Process

SJB’s Dessert Hauz offers a home based made products that are available in our stall 5hours a day (does

not include lunch break). We offer a room delivery service if it is stated “available” in the table shown

below.

time Availability of room delivery service

opening 9:00 am available

Lunch break 12:00-12:30 pm close
Afternoon opening 12:30 pm available
closing 4:00 pm close

3.2.2 Production Equipment

Equipment is very important in every business because technology make our lives better. It is easier for

to make this business happen. We will be needing electricity for the lights and fan and a vehicle for

transportation of products and materials of the said business.

3.3 Human Resource Plan

3.3.1 Administration

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As stated in our vision statement, we want to give the best product as we can and to build some

partnership with our costumer. There are 15 personnel on our business. We will be giving each

individual a role depending on their strength and deficiency, so that we could adjust and balance

everything.

3.3.2Compensation Scheme

We will be all paid equally depending on the profit we will have made.

3.3.3 Organizational Chart

Organizational chart shows the management personnel and the allocated position for each individual.

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 Product Production Team
-Maryll Anne Sarabia
-Camille Pama
-Venz Mandal
-Rhea Mae Relativo

Accountant
-Coleen Faye Supetran
-Jhon Mark Tacud

Receiptionist Stock Monitor Shipping/Recieving

Person
-Jude Tombocon -Azel Vargas
-Earl Vincent Rado
-Zechariah Turang -Frenc Toboso
-Frank Tubi
-Jhon Lister Remola
-Lordy Romero
-Jules Villegas

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