I.

Title Page

Business Plan

“Crispy Delight in Every Sweet Bite”

Humanities and Social Sciences

• Caparro, Rejohn
• Gallora, Junrey
• Bagunas, Aisyi Verne
• Enon, Enrilyn
• Mayo, Andrea Faith
• Quintana, Andrea
• Villafuerte, Aires Rose

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 II. Acknowledgement

The group would like to thank the people who helped made this business plan possible.
We would like to thank the instructor, Ms. Valerie M. Dominguito who helped in creating
this business plan and did not hesitate to help her students when in need. To our fellow
classmates who helped each other in accomplishing the business plan. Lastly, we would
like to thank ourselves who worked hard just to finish this business plan:

• Caparro, Rejohn
• Gallora, Junrey
• Bagunas, Aisyi Verne
• Enon, Enrilyn
• Mayo, Andrea Faith
• Quintana, Andrea
• Villafuerte, Aires Rose

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 III. Table of Contents

Table of Contents
I. Title Page............................................................................................................................................... 1
Humanities and Social Sciences .................................................................................................................... 1
II. Acknowledgement ................................................................................................................................ 2
III. Table of Contents .............................................................................................................................. 3
I. EXECUTVE SUMMARY ........................................................................................................................... 5
II. Introduction .......................................................................................................................................... 6
A. BACKGROUND OF THE BUSINESS .................................................................................................. 6
B. NAME OF THE BUSINESS ............................................................................................................... 7
C. BUSINESS LOGO ............................................................................................................................ 7
D. LOCATION OF THE BUSINESS ........................................................................................................ 8
E. BUSINESS TAGLINE ........................................................................................................................ 9
F. MISSION ........................................................................................................................................ 9
G. VISION ........................................................................................................................................... 9
H. OBJECTIVES ................................................................................................................................... 9
III. Product Plan .................................................................................................................................... 10
A. PRODUCT DESCRIPTION .............................................................................................................. 10
B. PRODUCT FEATURES ................................................................................................................... 11
C. PRODUCT BENEFITS .................................................................................................................... 11
D. MATERIALS AND EQUIPMENTS ................................................................................................... 12
E. PRODUCTIN PROCESS...................................................................................................................... 13
F. PRODUCT PRICING ...................................................................................................................... 14
G. REQUIREMENTS AND SOURCES .................................................................................................. 16
IV. Marketing Plan ................................................................................................................................ 18
A. MARKET PROFILE ........................................................................................................................ 18
B. MARKET SEGMENTATION ........................................................................................................... 19
C. COMPETITIVE ANALYSIS .............................................................................................................. 20
D. SWOT ANALYSIS .......................................................................................................................... 21
E. MARKETING TOOLS ..................................................................................................................... 22
V. Organizational and Managerial Plan ................................................................................................... 24
A. FORMS OF OWNERSHIP .............................................................................................................. 24

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 B. ORGANIZATIONAL CHART ........................................................................................................... 24
VI. Financial Aspect .............................................................................................................................. 25
A. PROJECT COST ............................................................................................................................. 25
B. FIXED COST .................................................................................................................................. 25
C. VARIABLE COST ........................................................................................................................... 26
D. LABOR COST ................................................................................................................................ 27
E. UTILITY COST ............................................................................................................................... 27
F. TOTAL PROJECT COST ................................................................................................................. 28
G. CAPITAL ....................................................................................................................................... 28
H. PROJECTED INCOME STATEMENT............................................................................................... 29
I. RETURN ON INVEST..................................................................................................................... 29

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 I. EXECUTVE SUMMARY

Champer’s Food Company is established by three friends: Mr. Rejohn Caparro,

Ms. Andrea Faith Mayo, and Ms. Aires Rose Villafuerte. The three women will serve as
partners that will provide the financial aspects of the company. Each will have their own
position in the company as well, Ms. Mayo will be the manager, Mr. Caparro will be the
Head Cook, and Ms. Villafuerte will be the accountant. The three will share a 1:1:1 ratio
in the capital as well as the profit.

The products that the three partners thought of selling are called, Champuron
and Champuchips. These products are inspired by the all-time favorite dish of the Pilipino,
Champorado. Champorado is the base of the entire dish made by the company.
Champuron is a deep-fried dish that is simply a fusion of the dishes, Champorado and
Turon. The base Champorado is to be wrapped with a lumpia wrapper then deep fried
and drizzled with condensed milk. The product can be bought at the price of 30 pesos
per piece. Champuchips is more similar to the traditional dish Champorado. With the
usual base of Champorado, it is then topped with fried lumpia wrappers with chocolate
chunks and drizzled with condensed milk. The twist of having chocolate chunks and
lumpia wrappers make it different and add texture to the dish which everyone will like.

The location of the store will be found in A. Mabini St, 1600 Pasig, Philippines,
Kapasigan. With the vicinity surrounded by establishments such as schools, Municipal Hall,
and subdivisions, it is a great place to situate a food business. Having these establishments
surround the store, the target market are the students, teachers and local community
who tends to neglect breakfast due to the fast pace lifestyle. The store will open at 11
am and closes at 6 pm. The shifting will come in sets; one cooks, one server and one
cashier. Every employee will work for 6 hours with an hour break per employee. The
manager and head cook will come every now then to check the store. The employees
will receive their monthly wages of 7,680 pesos and have a day-off on Sunday. The
employees will receive a bonus to repay their efforts.

The company values the environment hence, having paper as the main
packaging of the products. To lessen the usage of paper, the material used in advertising
will be tarpaulins that are heavy-duty and don’t need to be replaced frequently. The
trash accumulated everyday will be collected by the local garbage collectors.

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 II. Introduction

A. BACKGROUND OF THE BUSINESS

The business Champers is a combination of the words ``CHAMP '', which stands
for champuron, the company's original product, and "ERS," which stands for partnership,
the kind of business that Champer's Food Company is. As its initial offering, the company
created the Champuron, a practical and inventive take on the well-loved classic
champorado. Champer's has taken this time-honored favorite and made it into a
pleasant treat that people can enjoy on the move. Champorado is a beloved traditional
Mexican chocolate-based drink that warms the heart and spirit.

The famous delicacy from Champer’s is Champuron and Champuchips that

blends the portability and convenience of a wrapper with the rich, velvety richness of
champorado. This implies that they won't need a dish or spoon to enjoy the delicious
flavors of champorado whenever and wherever they choose. Champuron and
Champuchips make it simple to savor this cozy and ageless treat whether one is at home,
at work, or on the go.

The company's straightforward goal is to provide customers with a convenient

way to experience a little bit of tradition in the modern world. Every taste of Champer's
Food Company's authentic champorado experience is guaranteed by the use of
premium ingredients. Simply because of the wrappers' ability to maintain the flavors and
freshness of the product, champorado is a delicious snack for anyone.

Be it in decadent restaurants or amidst the glorious aromas and sounds of the

street food markets, be bold when traveling through the Philippines, and try as many of
these desserts as you can. You truly are in for an experience you will never forget.
Champer’s Food Company is here to make our customers enjoy the journey delicious,
convenient, and unforgettable. Discover the joy of champorado in a wrapper, and join
us on a delightful adventure that will satisfy your cravings and warm their heart.

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 B. NAME OF THE BUSINESS

Champers Food Company is a unique culinary venture that specializes in

reimagining traditional Filipino cuisine. The company is known for its innovative approach
to combining classic Filipino flavors with a modern twist. One of our standout creations is
champorado in lumpia wrapper.

This inventive dish takes the beloved Filipino comfort food, champorado (a
chocolate rice porridge), and presents it in a novel form by wrapping it in a lumpia
wrapper (a thin pastry often used for spring rolls). This fusion of textures and flavors offers
customers a delightful and unexpected culinary experience, combining the rich,
comforting taste of champorado with the crispy, flaky texture of a lumpia wrapper.

Champers Food Company is likely gaining popularity for its creative takes on
traditional dishes, appealing to both Filipino food enthusiasts and those seeking new and
exciting flavors in their culinary adventures.

C. BUSINESS LOGO

Figure 1. Logo of Champer’s Food Company

The meaning of Champer’s is derived from the words, “CHAMP” meaning

Champuron which is the first product that the company offered and the “ERS” from the
word partnership, which is the type of company that Champer’s Food Company is. The
three birds represent the three partners that started the business, which is the CHAMPER’S
FOOD COMPANY. Birds are known to symbolize as messengers to bring people closer
from the olden times. Just like the birds, the owners want to connect to the customers.
The color brown symbolizes stability, dependability and approachability of the business.

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 D. LOCATION OF THE BUSINESS

Figure 2. Location of Champer’s Food Company

The location of the store will be found in A. Mabini St, 1600, Pasig, Philippines,
Kapasigan. With the vicinity surrounded by establishments such as churches, school, and
subdivisions, it is a great place to situate a food business. Schools and churches are hubs
of community activity. They attract a diverse group of people, including students,
parents, teachers, religious congregants, and community members. By locating a
business nearby, you have easy access to a concentrated audience.

Pasig City is known as a business hub, it’s also recognized for its blend of old
and new, with historical sites coexisting alongside modern developments. The city is also
known for its commitment to sustainability and the Pasigueño lifestyle. Pasig City has
become a highly urbanized business district that is home to many multinational
companies, large scale commercial centers and other important institutions.

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 E. BUSINESS TAGLINE

“Crispy Delight in Every Sweet Bite”

Our Tagline “Crispy Delight in Every Sweet Bite” aims to convey the product's
unique selling points, highlighting its appeal and encouraging people to try it for
themselves. It promises a pleasurable sensory experience, enticing potential consumers
with the prospect of a satisfying and enjoyable treat.

"Crispy" indicates a crunchy, possibly textured element in the sweet. This could
be a layer, a filling, or some component of the treat that provides a satisfying crunch or
crispiness.

"Delight" conveys a sense of pleasure and enjoyment. It implies that

consuming this sweet is not just about satisfying hunger, but also about experiencing
something enjoyable.

"In Every Sweet Bite" emphasizes that this crispy element isn't just an occasional
surprise—it's a consistent feature throughout the entire sweet. This suggests a carefully
crafted product where every mouthful is meant to be equally delightful.

F. MISSION
Champer’s Food Company intends to expand the variety of Filipino cuisine by
creating fusion dishes between traditional Filipino dishes with another Filipino dish.

G. VISION
Champer's Food Company wants to be the world's best at making Filipino
mixed-style food within the next 5 years, showing off the many sides of our culture in every
dish we make.

H. OBJECTIVES
• Be the first food company to offer fried champorado in the Philippines.
• To produce more variety of toppings and glaze to go with Champuron.
• To produce more fusion dishes that will be patronized not only by the local
community but foreigners as well.
• Be the first food company that establishes a restaurant that serves Filipino-fusion
cuisine in the Philippines.

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 III. Product Plan

A. PRODUCT DESCRIPTION

Champuron

The company presents a unique variation of the traditional Filipino dish known
as "champorado." In this innovative twist, champorado is prepared by combining
glutinous rice with sugar and cocoa powder. The mixture is then simmered in water until
it reaches a thick consistency and the rice is fully cooked. Once the dish cools down
sufficiently, it is wrapped in lumpia wrappers and deep-fried until it attains a golden-
brown hue. Finally, the deep-fried champorado is coated with condensed milk.

Champuchips

Champuchips is derived from the classic Filipino delicacy known as

champorado. Champorado is created by combining glutinous rice with sugar and
cocoa powder, then cooking it with water until it reaches a consistency that is neither
overly thick nor too runny, and the rice is thoroughly cooked. The company has retained
its unique character by introducing grated chocolate as a topping, drizzling it with
condensed milk, and incorporating fried lumpia wrappers that can be utilized for dipping
in the champorado.

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 B. PRODUCT FEATURES

1. Innovative Twist on Traditional Dish - Champuron and Champuchips introduce a

fresh and unique take on the classic Filipino champorado, offering an exciting
culinary experience.
2. High-Quality Ingredients - Both products use top-notch ingredients like glutinous
rice, sugar, cocoa powder, grated chocolate, and condensed milk to ensure a
delightful and satisfying taste.
3. Multiple Textures and Flavors - These items blend different textures, including the
soft champorado and the crispy lumpia wrapper, delivering a delightful
juxtaposition in each mouthful.
4. Toppings - Toppings of grated chocolate and condensed milk elevate the overall
flavor profile, adding a touch of sweetness and indulgence.
5. Convenience - Champuron and Champuchips come pre-prepared, offering a
convenient option for consumers looking to savor a unique dessert without the
need for extensive cooking or preparation.

C. PRODUCT BENEFITS

Novel Culinary Experience

Customers can enjoy a novel and exciting twist on a traditional Filipino dish,
making it a conversation starter and an enjoyable food adventure.

Great for Special Occasions

Champuron and Champuchips can be served at gatherings, parties, or special
occasions, impressing guests with their creativity and delicious taste.

Satisfies Cravings
These products can satisfy chocolate cravings and provide comfort food to those
who enjoy champorado with a twist.

Appealing to a Wide Audience

The combination of sweet and crispy elements can make these products
appealing to a broad range of consumers, including those with a sweet tooth and
those looking for unique dessert options.

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D. MATERIALS AND EQUIPMENTS

MATERIALS AND DESCRIPTION

EQUIPMENTS
STOVE - A cooking appliance with burners or heating elements,
used for heating and preparing food. It can be powered by
gas or electricity.
POT - Large, deep containers with handles, usually made of
metal, used for cooking a variety of dishes over a stove. They
come with lids to trap heat and moisture.

LADLE - A long-handled spoon with a deep bowl at the end,

used for serving soups, stews, or sauces.

SPATULA - A flat, flexible tool, often made of metal or plastic,

used for mixing, spreading, or turning food.
MEASURING SPOON - A set of spoons in varying sizes, used to
measure small quantities of ingredients, typically for baking or
cooking.
SCISSORS - To safely cut through food packaging.

PAN - To achieve a perfectly crispy spring roll wrapper.

TONGS - To easily flip and grab the cooked spring roll wrapper.

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E. PRODUCTIN PROCESS

12 Steps of Cooking Champuron and Champuchips

1. Rinse and soak the rice.

Rinse the 1 cup glutinous rice under cold water until the water runs clear. Soak the rice
in 4 cups of water for about 30 minutes.
2. Cook the rice.
In a large pot, bring the rice and water to a boil. Reduce the heat and simmer, stirring
occasionally until the rice is soft and the mixture thickens.
3. Mix the cocoa powder.
In a separate bowl, dissolve the 3/4 cup cocoa powder in a small amount of water to
create a paste.
4. Add the cocoa paste to the rice.
Stir the cocoa paste into the rice and continue to cook, stirring constantly to prevent
lumps.
5. Sweeten the champorado.
Add 1 cup sugar and continue to stir until it's well incorporated. Adjust the sweetness to
your liking.
6. Add milk and flavor (optional).
Pour in the 1/2 cup evaporated milk and vanilla extract if used. Stir until well combined.
7. Season with salt.
A pinch of salt can enhance the flavor. Add it to taste.
8. Serve and garnish.
Ladle the Champuchips into bowls. Top with powdered milk, grated coconut or
depending on your preference.

Next process of cooking Champuron:

9. Wrap the champorado in to the Lumpia

Lay out a lumpia wrapper and place a spoonful of champorado filling in the center.
Fold the sides and roll it up, sealing the edges with a little water.
10. Heat Oil and Fry the Champuron
Heat oil in a pan for frying. Carefully place the wrapped champorado into the hot oil.
Fry until the lumpia turns to golden brown, ensuring it's cooked all around.
11. Drain excess oil.
Place the cooked Champuron on paper towels to remove excess oil.
12. Serve and Enjoy.
Serve the champuron while it is still warm.

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 F. PRODUCT PRICING

CHAMPURON AND CHAMPUCHIPS

A. Expenses of Champuron and Champuchips

INGREDIENTS PRICE

500 g Glutinous Rice Php 40.00

50 g Cocoa Powder or Tablea Php 30.00

1 Kilo White Sugar Php 50.00

Wrapper Php 30.00

1 Bottle Cooking Oil Php 30.00

Evaporated Milk Php 25.00

Chocolate Php 50.00

Powdered Milk Php 40.00

Condensed Milk Php 45.00

Total Php 340.00

B. Materials and Equipment

MATERIALS AND EQUIPMENT PRICE

Electric Stove Php 900.00

Measuring Cup and Spoon Php 50.00

Pan and Pot Php 160.00

Tongs Php 25.00

Scissors Php 25.00

Packaging Php 70.00

Spatula and Ladle Php 100.00

Stickers Php 67.00

Disposable Gloves Php 10.00

Total Php 1,407.00

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C. Computation of Capital
This computation shows the capital of Champer’s Food Company.

Ingredients Php. 340.00

Materials + Php. 1,407.00
————————————————-
Capital = Php. 1,747.00

D. Product Pricing
This computation shows the real price of Champuron and Champuchips without a
profit.

Capital = Php. 1,747.00

Total number of product 50 pcs Champuron & 15 pcs Champuchips
= 65 pcs
————————————————————
Actual Price of Product Php 27.00

E. Profit and Final Price

This section shows the final price of Champuron and Champuchips

Actual Price Php. 27.00

Profit Percentage 10 % or 0.1
—————————————————-
Profit = Php. 3.00
Actual Price = Php. 27.00
—————————————————
Final Selling Price = Php. 30.00

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 G. REQUIREMENTS AND SOURCES

A. INREDIENTS

INGREDIENTS DESCRIPTION
Glutinous Rice - A type of rice that has a unique, sticky and chewy
texture when cooked. It is not the same as regular long-grain rice, as
it contains a high amount of amylopectin, a type of starch that gives
it its sticky consistency.
Cocoa Powder - A dry, unsweetened powder made from roasted
and ground cacao beans.
Sugar - A class of carbohydrates that includes various sweet-tasting
compounds, with the most common being sucrose, which is often
referred to simply as table sugar. It is used as a sweetener in a wide
range of foods and beverages.
Evaporated Milk - Canned dairy product made by removing about
60% of the water content from regular milk.

Powdered Milk - Dairy products are made by evaporating milk to

remove the moisture content, resulting in a dry, powdery form.

Condensed milk - It Is thick, sticky, and often used in desserts

Lumpia Wrapper - Made from a mixture of water, wheat flour, and

sometimes cornstarch. These ingredients are blended to create a thin,
elastic dough that is rolled out into very thin sheets.
Cooking Oil - A liquid fat that is used in various culinary applications
for frying, sautéing, baking, and as a flavor enhancer in dishes.

B. REQUIREMENTS

Barangay Business Clearance - It serves as proof of compliance with local regulations

and ensures that the business operates within the guidelines set by the barangay (the
local administrative division in the Philippines). It helps maintain order, tracks businesses
operating in the area, and ensures that they meet safety and zoning requirements.

Community Tax Certificate (CTC or Cedula) - It serves as proof that an individual has paid
the community tax, which is a local tax imposed by cities and municipalities. It's a
requirement for various transactions, such as business permits, securing government IDs,
and legal documents. Essentially, it helps local governments keep track of residents and
ensure compliance with tax obligations.

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Public Liability Insurance - It guarantees financial security in the event that they are found
legally liable for the harm, death, or damage of property caused to third parties. This
insurance aids in paying for potential legal fees, compensation claims, and other costs
associated with such situations. Without it, people and companies may suffer severe
financial losses and legal issues.

Locational or Zonal Clearance - When applying for a business permit, an establishment

must obtain zoning clearance to make sure that the location selected for the
establishment complies with the Comprehensive Land Use Plan, Zoning Ordinance, and
other pertinent land use and zoning legislation.

Certificate of Occupancy (for both the building and unit) - To attest to the safety of a
structure and its compliance with construction codes. It guarantees that the structure
satisfies predetermined health and safety requirements and is usually necessary before a
property can be used for a certain purpose or be lawfully inhabited. By confirming that
the building complies with zoning rules and other pertinent standards and is fit for
habitation, the CO contributes to the protection of its occupants.

Sanitary Permit - To guarantee compliance to safety and health requirements. It

contributes to the maintenance of a hygienic workplace, stopping the spread of illnesses
and guaranteeing the health and safety of both clients and staff. Getting a sanitary
permit shows that a company is dedicated to upholding public health standards, which
enhances the company's reputation and ensures legal compliance.

Mayor's Permit - To guarantee that the company abides by zoning laws, other municipal
requirements, and local restrictions. This permit is a way for authorities to regulate
businesses, monitor their operations, and ensure they contribute to the local economy
while adhering to safety and environmental standards.

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 IV. Marketing Plan

A. MARKET PROFILE

The company is founded by three good friends. They are, Ms. Andrea Faith N.
Mayo, Mr. Rejohn Caparro and Ms. Aries Rose Villafuerte. The three founders are all
fascinated in Filipino cuisine and wanted it to prosper not only in the Philippines but
eventually throughout the world. By creating diverse dishes in a way, they create dishes
by combining two traditional Filipino dishes into a fusion dish just like Champuron, their
first product. Champuron is a combination of two traditional Filipino dishes, Champorado
and Turon.

Champer’s Food Company target markets are the students, teachers and the
local community around the municipality of Barangay Malinao, Pasig City. Children at
the age of 10 are those who start receiving money from their parents. 50 years of age is
usually the starting point of having illness due to old age, hence having the age of 45 as
the target market. People around the vicinity of the location are a great source of
customers as well, especially the teachers and students attending school around
Kapasigan. A person who loves chocolate and has a sweet tooth will surely patronize the
products because of the main ingredient, chocolate.

Champer’s Food Company plans to situate the business in A. Mabini St,

Kapasigan, Pasig City. The establishments around the business are schools, sari-sari stores,
Subdivisions, diners, and the parish church. Schools such as Pasig Catholic College,
Colegio del Buen Consejo, La Immaculada Concepcion School, and D’Paul Kiddie
Center are one of the causes of potential customers. Situating the business where
subdivisions such as Magdalena Subdivision, San Jose and Bagong Katipunan are close
also means more potential customers.

Based on the survey the company did prior to the operation, 50% of the expected
customers will be coming from the students around the vicinity. 20% of the market will be
coming from the teachers who have easy access to the business. While the locals within
the area of Kapasigan who live in the subdivisions nearby resulted in having 20% of the
potential buyers.

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 B. MARKET SEGMENTATION

BACKGROUND AND DEMOGRAPHICS DECISION MAKING PROCESS

• Age - Any ages How does your customer decide on their

• Gender - Any gender purchase?
• Customer -Students, teacher, and
tourist and other people • Pricing
• Religion - Any religion • Customer service
• Location - Barangay, malinao Pasig • Taste and flavor
City • Packaging
• Reputation

PRODUCT ALIGNMENT WANTS, GOALS, AND DESIRE

• Some Customer want see the value • They want to satisfy their cravings
and quality and flavor of a sweet • To earn honest profit
dessert • To provide customers satisfaction of
• Customers may find value in the our product
unique combination of champorado • To make a strong market
in a lumpia wrapper, appreciating the • To expand the variety of Filipino cuisine
fusion of flavors and the convenience by creating fusion dishes between
of a portable snack. traditional Filipino dishes with another
• The innovation and distinctiveness of Filipino dish.
this product could be a key factor in
customer satisfaction.
• Customers may see value in the health
benefits of certain sweet treats.

BEHAVIORS AND TENDENCIES

• Individuals might exhibit a tendency to impulsively buy sweets every day for
their family
• Some customers may develop a behavior of indulging in sweets as a reward
after a challenging day.
• There could be a pattern where individuals share sweets with colleagues
during office breaks, forming a social habit.

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 C. COMPETITIVE ANALYSIS
It involves gathering information about your competitors, understanding their
practices, products, strengths, weaknesses, and business trends. This helps us come up
with smart strategies, enhance our products or services, and get ahead in the
competition.

DIRECT COMPETITORS
Companies producing similar products, targeting the same customers.
Recognizing them is vital for understanding our market position, forming competitive
strategies, and distinguishing our offerings. The following list features a direct competitor
of Champers, gathered through observation and information from advertised products
on social media platforms.

• Turon Factory

BACKGROUND OF COMPETITORS
Turon Factory has achieved remarkable success. Notably, it prides itself on its
unique saltiness from the dilis pumps up the earthy flavor of the Champorado, and its
authentic Filipino lutong-bahay turon snack. They are located at 2A Santa Rosa St, Pasig,
Metro Manila

PRODUCT
Turon Factory sells Heirloom Black Champorado and Lutong-bahay Turon.
• HEIRLOOM BLACK CHAMPORADO
• LUTONG-BAHAY TURON
PRICE
The product's selling price of the competitor starts at 25 to 250 pesos.

PLACE
They located at 2A Santa Rosa St, Pasig, Metro Manila

PROMOTION
Turon Factory advertise their product using social media platforms.

INDIRECT COMPETITORS

Companies with different products that could potentially replace or serve as

an alternative to our own. The following restaurants could be substitutes for our product.
• Greenwich

BACKGROUND OF THE COMPETITORS

Greenwich is one of our competitors because of its true Filipino pizza chain
and to satisfy the cravings and wants of the costumers with their bestsellers Hawaiian
Overload, All-In Overload, and Lasagna Supreme and etc. that offered dine in and take

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out. They are located in Carmen Bldg. Del Pilar St. Pasig and their minimum price is
between ₱66 to ₱1399.

PRODUCT
They Represent Filipino pizza chain with their bestsellers Hawaiian Overload, All-In
Overload, and Lasagna Supreme and etc.

•Ham & Cheese Pizza wrap •Spam Hawaiian Pizza wrap

•Overload Creations Bundle • Chorizo Pepperoni Pizza wrap
•Holiday Overload Bundle
•Pizza-Rice Bake Roast Beef

PRICE
Competitor's prices item between ₱66 to ₱1399
PLACE
They located in Carmen Bldg. Del Pilar St. Pasig
PROMOTION
The company sells its products online through social media and incorporating
product images for promotion.

D. SWOT ANALYSIS

STRENGTHS WEAKNESSES

• Cultural Appeal • Limited Product Range

• Convenience • Perishability
• Unique Product Offering • Cultural Adaptation

OPPORTUNITIES THREATS

• Online Presence • Competition

• Collaborations • Changing Consumer Preferences
• Customization • Regulatory Challenges

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 E. MARKETING TOOLS

PROMOTION

SOCIAL MEDIA

Social Media is used by everyone nowadays; advertising through social media

will be a big contribution because posting doesn't require great effort. It is just one click
away from having a customer. Social Media sites such as Instagram, Twitter and
Facebook will be used as a platform for marketing. Updating the posts on social media
will be done by the owners themselves every week or whenever a promo is held.

CALLING CARD

We live in a busy world of gadgets; in simple words a business card is an

expensive way of sharing your contact details but it is much more than that. It is a formal
way of receiving potential investors. The calling cards are held by the owners and only to
be given when they want to in formal gatherings.

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TARPAULINS

These marketing tools on public roads are eye-catching, and the reason
why most companies and organizations use tarpaulins to disseminate information or for
advertising purposes is because this type of material offers a lot of advantages. Tarpaulins
are long-lasting and only need replacement when torn. The location of the stall and the
menu are to be put on the tarpaulins and occasionally when a promo is held.

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 V. Organizational and Managerial Plan

A. FORMS OF OWNERSHIP

Champer's Food Company operates as a partnership with three owners who

are close friends. They are, Mr. Rejohn Caparro, Ms. Andrea Faith Mayo, and Ms. Aires
Villafuerte. The three founders are all fascinated in Filipino cuisine and wanted it to
prosper not only in the Philippines but eventually throughout the world. By creating
diverse dishes in a way, they create dishes by combining two traditional Filipino dishes
into a fusion dish just like Champuron, their first product. Champuron is a combination of
two traditional Filipino dishes, Champorado and Turon. Their business idea, born out of
their shared love for Filipino cuisine with a unique twist, became a reality. Each owner
contributes their specific skills, with responsibilities ranging from management, cooking
and accounting. In forming the company, they equally invested capital. The partnership
structure ensures that profits are divided equally among the owners, reflecting their equal
investment. Additionally, the company employs four individuals, all receiving fair and
equal salaries based on their respective roles. Partnership allows these friends to
collaborate and share both the responsibilities and rewards of their shared venture.

B. ORGANIZATIONAL CHART

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 VI. Financial Aspect

A. PROJECT COST

This section refers to the total resources—financial and non-financial—that are

required to finish a specific project or business. This includes costs for supplies, labor,
equipment, expenses, and other associated expenses. Planning and executing projects
effectively depend on accurate cost management and estimation.

B. FIXED COST

This section includes business expenses that do not change regardless of the
activity level of the business.

Item Unit Unit Total Duration of Depreciation per

Cost Cost Use Month

Electric Stove 1 900 900 10 years 8

Measuring Spoon and 2 50 100 5 years 2

Cup

Pan and Pot 2 160 320 5 years 5

Tongs 2 25 50 4 years 1

Scissors 2 25 50 5 years 1

Spatula and Ladle 2 100 200 4 years 4

Total Fixed Cost 1,620 21 per month

The table above shows the cost of tools and equipment that could be used in the
business over a certain period of time. The proponent needs the following materials to
start production, and the expenditures amounted to 1,620 pesos, with a total
depreciation of 21 pesos per month. The proponents require a small number of tools to
be used considering that we would not have a large number of laborers.

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 C. VARIABLE COST

The business expenditure outlined in this segment fluctuates in line with the
quantity of output or units produced by the firm. Variable costs have the potential to rise
or fall, contingent on the production or sales volume of a company.

Item Unit per Month Unit Cost Total Cost per Month

Glutinous Rice 8 kg 640 5,120

Cocoa Powder 31 g 30 930

Condensed Milk 1.27 kg 190 242

White Sugar 1 kg 90 90

Evaporated Milk 1L 182 182

Lumpia Wrapper 150 pcs 150 22,500

Chocolate 3.33 g 50 167

Powdered Milk 2.6 g 30 78

Cooking Oil 1.5 L 30 45

Total = 29,354

Considering the volatile nature of the economy, the variable costs on a monthly
basis are presented in the preceding chart. This is done with the intention of accurately
evaluating and monitoring the business's profitability. After taking into account all the
variable costs, the expenses amount to a modest 29,354 pesos, which appears to be
quite affordable. This careful tracking of variable costs helps in maintaining a balance
between expenditure and revenue, thereby ensuring the financial health of the business.

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 D. LABOR COST

This part shows how much the proponent pays for workers' wages.

Laborer No. of Wages per Total Cost Total Cost per Total Cost per
Laborer Hour per Day Week Month

Manager 1 50 400 2,400 9,600

Head Cook 1 50 400 2,400 9,600

Accountant 1 50 400 2,400 9,600

Bookkeeper 1 40 320 1,920 7,680

Server 1 40 320 1,920 7,680

Cook 1 40 320 1,920 7,680

Cashier 1 40 320 1,920 7,680

Total: = 54,400

The business owner hired seven people for the small company. The Manager,
Head Cook, and Accountant earn 400 a day, while the Bookkeeper, Server, Cook, and
Cashier receive 320 dailies. They work 8 hours from 11 am to 6 pm, Monday to Saturday,
and have Sundays off.

E. UTILITY COST

This section includes the costs typically include expenses related to

electricity, water, gas, and other essential services.

PARTICULARS TOTAL COSTS PER MONTH

Electricity 1000

Water 350

Rent 1500

Maintenance 500

Total 3,350

The table above shows the utility expenses incurred by the manufacturing
business. Though the proponent will be using an electric stove, it would not greatly

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increase the cost of electricity as it would be used only for boiling sweet champuron as
a product. The cost of an electric stove for monthly expenses is Php 1,000. Water is also
used for cooking and cleaning, and a monthly expense of Php 350 is incurred. Champer’s
Food Company only spent Php 1,500 for renting space for our business. Another expense
is maintenance, which comes out to Php 500 in case our tools or equipment suddenly
break down.

F. TOTAL PROJECT COST

This section contains all the conclusions of all the expenditures throughout
the production of the business.

PARTICULARS MONTHLY

Fixed Cost 21

Variable Cost 29,354

Labor Cost 54,400

Utility Cost 3,350

Total 87,125

The projected total project cost of Champer’s Food Company is estimated to be

80,973 pesos monthly.

G. CAPITAL

This section refers to the management, procurement, and efficient utilization

of monetary assets to achieve the strategic goals of the enterprise. Includes budget
formulation, projection, assessment, strategic planning, monitoring, and negotiating. As
well as potential risks.

The worth of initial capitalization for the first week to start the business is Php.
1,747, provided by the owner. The Php. 253 serves as emergency funds for this business,
serving as a financial reserve to address unforeseen circumstances or urgent needs that
may arise.

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 H. PROJECTED INCOME STATEMENT

SALES Php 210,000.00

COST OF GOODS Php 29,353.00

GROSS PROFIT SALE Php 180,646.00

LESS: OPERATION EXPENSE

FIX EXPENSES Php 21.00

LABOR COST Php 54,400.00

UTILITY COST Php 3,350.00

OPERATING EXPENSE Php 57,771.00

OPERATING INCOME Php 122,875.00

TAX EXPENSE (10% RATE) Php 12,287.00

NET PROFIT Php 168,358.05

I. RETURN ON INVEST

ROI= (NET PROFIT / TOTAL PROJECT COST)

= (168,358/87,125)
= 1.93 or 193.23%

To sum it all up, Champer’s Food Company projected ROI is 193.23%, which is a
key performance indicator that the business is profitable and the proprietor must
continue its production of champuron and champuchips. Considering the increasing
number of products being sold every month or sales continuously growing and the
constant state of the market, economy, and environment, the business could achieve its
goal and target profit.

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