UNIVERSITY OF CEBU LAPU LAPU & MANDAUE

A. C. CORTES AVE. LOOC, MANDAUE CITY

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

IN

ENTREPRENEURSHIP

A BUSINESS

PLAN OF

TAHOC BY TASTY SIPPERS COMPANY

SUBMITTED BY:

Antigo, John Carlo Lastima, Kyle Filmer Sandal, Josh

Banaag, Kenneth Maglasang, Khayle Sobretodo, Kein Lester

Faburada, John Mark Maquilan, Renyl Zaspa, Christian Dave

Lagahit, Yanzy Reyes, Kim Bryan Mapute, Alrein Kaye

SUBMITTED TO:

Ms. Ethel Jeane Reyes

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ENVIRONMENTAL ANALYSIS

TREND IN THE INDUSTRY

In modern times, people's preferences for their beverages change along with the current trends. However,

individuals demand a familiar taste in their drinks despite the changes it goes through. Thus, modernization of popular and

existing beverages provides familiarity to individuals yet engages their curiosity about the variety of changes it offers. Hence,

the company created its product, Tahoc, with current and unique approaches. Tahoc is a modernized version of the Taho, a

popular Filipino delicacy through varying serving sizes, flavorings, and add-ons. With this, Tahoc provides consumers choices

of choosing their favorite flavors and add-ons with different serving temperatures and sizes based on their preference and

satisfaction.

CONSUMER ANALYSIS

The business will be at Cordova Roro Port at Sitio Camolinas, Barangay Poblacion, Cordova, Cebu, a converted into a

public park and marketplace positioned between transportation hubs, gathering venues, and the business district of Cordova.

With this, the expected majority of customers are regular visitors of the park, resort guests, and local and international

tourists. However, the company is available to any individuals other than the expected majority in its services, and purchasing

its products suits the preference of Filipinos and international tourists.

COMPETITOR ANALYSIS

The first competitor of the company's business is the Crave4 Snackbar-Cordova, located approximately 40 meters

apart from the business' stall. Their product's price ranges from ₱90.00 to ₱150.00. The second is the Sip Mè Roro Cordova,

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roughly 50 meters away, with the prices on their products ranging from ₱70.00 to ₱120.00. Lastly, the third competitor in the

Jao's BBQ and Tuslob Buwa, located approximately 110 meters from the business, with their product prices ranging from

₱100.00 to ₱250.00. With this, the company's product cost is comparably lower than the nearer and farthest competitors.

MARKET FORECAST

In 2022, the company will start marketing its product to students and residents. By 2022, the product's quality will

continue improving as demands increase. By 2023, the company will hire staff, increase the product's production and launch

variations at similar prices. In 2024, the product's demand and development in the market will continue to grow. By 2025, the

company will be willing to extend its reach to achieve its objectives.

MARKET SHARE

Upon the company's analysis and findings on the competitors' prominent social media platforms, Facebook, The Sip

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Mè Roro Cordova occupied a substantial percentage of 48% in the market share among the competitors due to popularity and

ratings compared to the other two, with 3,742 followers and 3,710 likes. Secondly, Crave4 Snackbar-Cordova followed this

with 45%, followed by 3,548, and liked by 3,432 people. Lastly, the least is Jao's BBQ and Tuslob Buwa, with 7% of the market

share with 531 followers and 513 likes in popularity on their Facebook page.

MARKET POSITION

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A-Tahoc

B-Sip Mè Roro Cordova

C-Crave4 Snackbar-Cordova

D-Jao's BBQ and Tuslob Buwa

The position of the company's product in the market is high quality and lowest prices compared to other

competitors. Sip Mè Roro Cordova, one of the indirect competitors, positions itself as low-priced and high-quality. Secondly,

the position of the second indirect competitor of the company, Crave4 Snackbar-Cordova, is in the high quality and average

price. Lastly, Jao's BBQ and Tuslob Buwa's market position is low quality yet highly-priced products. With this, the company's

product, Tahoc, displays the potential to compete with other prominent food businesses near Cordova Roro Port. As the

company's business persists in striving for improvement, it is possible to exceed the other competitors and enhance itself on

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its products and services to the customers.

MARKETING STRATEGY

Tahoc is a modernized version of the popular Filipino delicacy, the Taho, through varying serving sizes, flavorings,

and add-ons. Tahoc would be known for its distinctiveness in quality and taste that fits consumers' preferences. The primary

target of the company's product is to serve a high-quality beverage that innovates the classical flavor of the Taho and

promotes Filipino culture. The modernization of the Taho through the Tahoc is through varying serving sizes, flavorings, and

add-ons. The company will carry out each process correspondingly to combine the components required for the product for

an organized and synchronized work. It will also construct the business stall with originative interior and exterior design to

have a positive impression and relaxing atmosphere for the customers. The company will hire staff with quality values,

adequate skills in beverage making and services, and graduates to handle the company's plans. The price of the company's

product will utilize cost-based pricing to prevent problems in sales concerning inflation of prices in raw materials. The

product's packaging will have a logo for consumers for brand recognition, and the company will be selling it to end-users. The

company's strategy will concentrate on customer satisfaction with their needs by focusing on their first-rate in-store, quality

services, and drinking experience. The company will also utilize the data from the customers in decision-making about the

business marketing. Upon assessing and evaluating customer feedback, the company will continue improving its strategy and

decisions. Lastly, the company will be using direct selling of the product as it engages personally in catering to the customers

in the location.

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ORGANIZATIONAL PLAN

FORM OF BUSINESS ORGANIZATION

The Tasty Sippers used sole proprietorship as the organization form of the entrepreneurs' business venture. A sole

proprietorship is the simplest form of an unincorporated business entity legally owned by one individual and has no separate

existence. Tasty Sippers is a starting company in the business world. The company's capital, responsibilities in the business

management and maintenance, perseverance, and diligence with patience to accomplish goals, and liabilities are under the

restriction of only one owner of the company. With the growth and development of the company's business, expectations for

investors to invest are imminent. Thus, Tasty Sippers is attainable for collaboration to expand its business scope and grasp its

vision.

LIABILITY OF THE OWNER

The Tasty Sippers Company’s owner has no definite legal life, and individuals should file a personal income tax

return to their earnings and losses reports. Additionally, the business owner is the person who owns the company and is liable

for the company's debts. With this, the owner undertakes the responsibility of their assets on the occasion of company issues.

The company is also accountable for the business's financial obligation and the preservation of the business structure.

ORGANIZATIONAL STRUCTURE

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ROLE OF THE OWNER

The owner's role is to reach out and search for methods to become a valuable and marketable individual in the

company, suppliers, partners, customers, and improvement and growth throughout the business. The owner will distinctly

define the business vision, mission, and goals and be knowledgeable in their authority in constructing strategic decisions as

they are responsible for making a path aligned with the business goal.

PROPOSED SALARY

Under the Department of Labor and Employment's current Non-Agricultural Wage Order, the Minimum Wage

Order in Region VII is ₱404.00. As the company's business is in Lapu-Lapu City, Cebu, located in Region VII, the company will

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adopt the set minimum wage. Salaries may change due to economic changes.

Position Annual Salary Monthly Monthly Contribution

Salary PHILHEALTH SSS PAG-IBIG

Employee 1 ₱193,320.00 ₱16,110.00 ₱350.00 ₱2,094.30 ₱322.20

(Manager)

Employee 2 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Barista)

Employee 3 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Barista)

Employee 4 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Barista)

Employee 5 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Barista)

Employee 6 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Cashier)

Employee 7 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Cashier)

Employee 8 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Server)

Employee 9 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Server)

Employee 10 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Server)

Employee 11 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Delivery)

Employee 12 ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

(Delivery)

PRODUCTION PLAN

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PRODUCTION SCHEDULE

The business stall opening is every Sunday to Friday from 7 am to 7 pm, and delivery is available from 8 am until

closing time. Employees must report before the stall opening preparing for product production and service to the customers.

Implementing work shifts for the baristas and cashiers through the first shift starts at 7 am, and the second begins at 1 pm.

Delivery men also have workings shifts, with the first will be from 8 am to 1:30 pm and the second will be from 1:30 pm to 7

pm. Baristas and cashiers will have a duty time of six hours for service, and delivery men will be 5 hours and 30 minutes in

duty as delivery will commence at 8 am until 7 pm. Material purchasing is every Saturday, and before the stall closing time at 7

pm, the area will be in cleaning and sanitation for 30 minutes.

PRODUCTION PROCESS

1. Prepare the raw ingredients such as sago pearls, brown sugar, and soybeans.

2. Soak the soybeans in water and blend them with water using the blender.

3. Strain the blended soybeans and milk out the liquids, making soy milk.

4. Flavor the soymilk using chocolate, ube, strawberry, or pandan flavorings, or leave it.

5. Boil the soymilk with the tofu coagulant powder.

6. Let the soymilk and tofu coagulant powder cool naturally, making tofu.

7. Boil the brown sugar with water until nectar liquid consistency, making the arnibal.

8. Boil the sago pearls in water.

9. Separate the prepared ingredients into portion cups.

10.Store the portions in the refrigerator at room temperature.

11.Heat or cool the ingredients upon the chosen temperature serving.

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12.Fill a plastic cup with the preferred size with alternating layers of chosen flavored tofu, arnibal, and sago pearls

with a hot or cold temperature serving.

13.Lastly, top the Tahoc with extra sago or Taho ice cream and serve with a spoon and straw.

EQUIPMENT REQUIRED

Preparatory to the company's first opening, it requires purchasing the following equipment to utilize in the busi -

ness.

 Blender

 Butane gas

 Butane stove

 Cafe table and chairs

 Cash register

 Computer set

 Computer table

 Cooking pots

 Fire extinguisher

 Ladles

 Light fixtures

 Measuring cups

 Measuring spoons

 Mixing bowls

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 Portion cups

 Printer

 Production table and chairs

 Refrigerator

 Saucepans

 Serving trays

 Spatulas

 Trash bin

 Water dispenser

 Whisks and stirrers

SOURCES OF MATERIALS

The sources of materials to utilize in the production process and business operation will be from the company's

suppliers. The supplier of the primary ingredients of the Tahoc, such as the sago pearls, brown sugar, and soybean, will be the

Happy Soy from Tipolo, Mandaue, Cebu City. For the Tahoc serving cups, its supplier will be the Cebu Foodstuff and Packaging

from Tipolo, Mandaue, Cebu City. Other ingredients and add-ons of the Tahoc, such as flavorings and toppings, are accessible

and purchasable directly from supermarkets within Lapu-Lapu City, Cebu. The selection of the following suppliers goes

through careful examination and analysis, assuring customers that the products are of high quality and focusing on

affordability.

ESTIMATED PRODUCTION COST

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The company's estimation of the product cost stems from the computation of the labor and expenses of product

production. The computing of the accumulated ingredient and miscellaneous expenses follows the wage prices of raw

materials and equipment for the company's stability. The calculation of an employee's daily number of produced products

divided by the number of pieces made every day to the direct materials, labor, and factory overhead. Thus, the company

proposed price of the Tahoc will be ₱59.00 per small (400 ml), ₱69.00 per medium (500 ml), and ₱79.00 per large (700 ml)

servings. With these selling prices, the company could earn profits. Lastly, the heads of the company will stabilize the

company's financial statement.

OPERATION PLAN

EVALUATION OF SUPPLIERS

Effectively examining suppliers assist in distinctly defining the requirement of the business for partnerships to

prosper within an environment of transparency and efficiency. With effective communication and understandable instruction

to the business partners, suppliers will reasonably be responsive to subsequent product innovation in fostering the efficient

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progress of the business. It also assists in trust-building within the partnership as it serves as a connection and foundation for

a secure business relationship. With this, suppliers' and buyers' reliance on the business will assist in searching for innovative

methods of operation and problem-solving.

PURCHASE PROCEDURES

The company's purchase procedure will follow a multiple supplier strategy, which entrusts purchasing quality

materials from various certified and entrusted suppliers to a specific aspect of the product. Multiple supplier strategy also

prepares safeguards if one of the suppliers has difficulties and provides flexibility to manage unforeseeable circumstances that

threaten the business production capacity. Thus, it enables to meet peak demands for the producing quality products for the

customer's satisfaction.

STORAGE AND INVENTORY CONTROL

The storage of raw materials will be in a compact storage space within the business stall. The company will utilize

the latest technology to guarantee that the product's raw materials are high quality for the customer. The company will also

distribute the raw materials to the business' several departments and ensures that the merchandising is cost-effective and

high-quality. The company will certify that the product's raw material inventories are not over nor under in supply. The

company will strive to maintain the products and materials, and the collection and utilization of the materials will be

immediate if possible.

SALES PROCEDURES

The advertisement for the company's product, Tahoc, will be online on social media platforms such as Facebook.

The business stall is opening from Sunday to Friday from 7 am to 7 pm, and the delivery is available at 8 am. Employees must

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report before the stall's opening for preparation. Customers may utilize walking or any transportation as a mode of travel to

the business' location, and they will purchase the product or stay in the vicinity of the cafe tables and chairs. In alignment with

the company's vision and mission, the company also offers services to individuals demanding to purchase the product via

delivery through the "Tahoc" social media pages on different platforms, and delivery will be through take-out bags received in

customers' respective homes.

MARKETING PLAN

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PRODUCT

The company's product, Tahoc, is a modernized version of the Taho, which is distinctly identifiable under the

convenience products. Convenience products require minimum effort from the consumer for selection and purchasing. It also

aligns with the product's goal to fits the customer's preference yet be convenient for their satisfaction.

PLACE

The business placement is highly essential as it must be appropriate and convenient for the business and its

customers. The company selected end-users as these individuals who intend to utilize or consume the products. The company

must carefully recognize and identify targetted end-users to produce products and services that these people require. The

company must aim to maintain its relationships with the end-users for their satisfaction to continue business with them. The

company should also be updated and follow technological changes to supply end-users with their required products.

PRICE

Element of Cost Amount

Direct Labor  12 employees ₱10.00 (per product)

 Monthly salary

 Employment insurance

 Other contributions

Direct Materials  Brown sugar ₱25.00 (per product)

 Chocolate flavoring
 Condensed milk
 Heavy cream
 Pandan flavoring
 Sago pearls
 Soybeans
 Strawberry flavoring
 Tofu coagulant powder
 Ube flavoring

Packaging and  ₱10.00 (per small (400ml)

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Delivery product serving)

 ₱20.00 (per medium (500ml)

product serving)
 ₱30.00 (per large (700ml)

product serving)

Factory Overhead Factory expenses: ₱10.00 (per product)

 Electricity

 Internet

 Rates

 Rent

 Water

Factory maintenance:
 Maintenance

 Oiling

 Repairs

 Sanitation

Other miscellaneous production expenses

Mark-up Price 50% as the product is perishable. ₱4.00 (per product)

Selling Price Total  ₱59.00 (per small (400ml)

product serving)
 ₱69.00 (per medium (500ml)

product serving)
 ₱79.00 (per large (700ml)

product serving)

The operation of businesses serves a prime objective of profit-making through the firms' adopted pricing methods.

The basis of the pricing of the products stems from the cost of its requirements. The value results from the computed

amounts through research and analysis of the production of raw materials and other expenses. The product marked up half of

its price as it is perishable, resulting in ₱59.00 per small (400ml), ₱69.00 (per medium (500ml), and ₱79.00 per large (700ml)

serving.

PROMOTION

 Direct Marketing

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Direct marketing is a type of advertising that businesses utilize to interact with their consumers through direct

communication and distribution to consumers. Direct marketing strategies include online pages on social media platforms,

online advertisements, websites, outdoor marketing, Etc.

 Public Relation

Public relation is the art of communication to grow the awareness and reputation of the business to the masses. It

is also to foster the business relationship with the consumers. Hence, it can vastly assist in the growth of the company's

brand.

 Advertising

Advertising is a marketing strategy that utilizes media to promote business products and services. Advertising uses

traditional media such as television, radios, newspapers, advertisements, and mail; also digital media, including social media

platforms, search engines, blogs, websites, and emails.

PEOPLE

 Graduates

The company recognizes and hires graduates as they are clean slates. Graduates can develop portable skills and

dedication to learning through training of the company for the long-term requirements of the business. With strategic on -

boarding programs, the company can guide graduates toward managerial positions as they grow together with the business

growth.

 Flat Organization

A flat organizational structure strives to disarrange the top-down managerial system in most companies. The de -

centralization of management serves as the foundation for each employee to take charge of their role to enhance communi -

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cation and remove red taping and bureaucracy. The involvement of the staff in decision-making through directly conveying

their ideas assists in improving the management of the company. A company embracing this type of system organizes a par -

ticular top-down managerial structure for short-term projects of the events.

 Trained and Skilled Workers

Customer-facing employees require training to develop and preserve the high quality of service for the customers.

The training starts when the individual is induction into the organization. Induction is the involvement of a person in the orga -

nization's culture and briefing on its daily procedure and policies, and it also requires the identification of the individuals. The

construction of the training and development plan for the employees disposes of their personal goals linked to future assess -

ments.

PACKAGING

The company sought to utilize environmentally healthy disposable cups with lids for the packaging of the Tahoc for

convenience and affordability while promoting eco-friendliness. The construction of paper plain Y cups uses eco-friendly paper

coated with a thin surface of paraffin wax to prevent spillage and soakage. It also retains the temperature of the Tahoc to

maintain its freshness and quality whether served dine-in or takeaway. The business brand name and contact details will be

placed on the cups using sticker labels.

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POSITIONING

Based on the perceptual map, the business' positioning can engage and compete with these food chains in the

chosen location in the opening. It presents the notion that on the condition that the Tahoc business will set out and progress

for improvements, there are potentialities that it will surpass or be on the similar level as these mentioned food chains and

anticipate exceeding their ratings.

FINANCIAL PLAN

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Tasty Sippers

PROJECTED INCOME STATEMENT

For the year ended December 31, 2022

Sales ₱431,940.00

Less: Sales Returns, Allowances, and Discounts ₱4,765.54

Net Sales

Less: Cost of Goods Sold

Beginning Inventory ₱194,373.00

Purchases ₱129,573.40

Available Good for Sale ₱323,946.40

Ending Inventory ₱21,597

Cost of Goods Sold ₱345,543.40

Gross Profit ₱86,396.60

Less: Operating Expenses ₱211,693.60

Net Profit Before Tax ₱220,246.40

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