Feasibility Study - Muntinlupa - Pup

EXECUTIVE SUMMARY

Description of the Business

People nowadays are getting busier and busier. No more time to take care of themselves. No more time to have a few minutes break to eat. And when they have a spare time to eat, they would just eat snacks, like chocolates, biscuits, etc., just to satisfy their hunger. That is why “Pan de Ulam” is here. We are aiming for people in changing their eating habits and satisfy not only their taste buds but also their crumbling stomachs through the items on our menu that they can enjoy any time of the day.

Pan de Ulam is inspired by the classic Pinoy food which is the Pan de sal. It was transformed into Pan de Ulam to add different flavors and spice to it making it the best Filipino bread of all time.

The Market

The market projection of the business is based on the surveys conducted and other related information gathered within the vicinity of Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City. Projection of demand, supply and sales for the first five years of operation is based on different factors like the population growth, market acceptability, capacity to supply and other factors. This study is feasible because our target population is willing and capable of availing our products. We also consider factors like our competitors and prevailing 1|P a n d e U l a m

prices of the suppliers that will affect our prices. Based on our demand – supply analysis, we found out that we can supply available market based on our production capacity.

Marketing Feasibility

Marketing is all the promotions, advertising, and other activities and services undertaken to create awareness of the new food stall and to bring in prospective customers to patronize the product. Facilities to see a substantial amount of leasing, ordering, bill paying, and reservations, and it will only get bigger as the years go by. The project has been looking at various promotional media used in the country.

Technical Feasibility

The researchers chose a store property in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City as their location. The product they are offering is Pan de Sal with different fillings, giving a whole lot of choices for the customers to choose from. They will also be offering plain Pan de sal for customers who wanted the traditional kind of bread. Machineries and equipments were enlisted as well as the other supplies with their corresponding cost. The project is feasible based on the different aspects we consider in operating the business.

For the introductory dish to compete with the existing stores of the same business in the area, the business is opening from 6:00 in the morning until 9:00 in the evening, Mondays 2|P a n d e U l a m

to Sundays. Pan de Ulam is a partnership form of business ownership which will handle the management of the business. There is a manager who is over all in charged for the dayto-day operation of the business. For operations, two (2) crews will take control of the kiosk and run the business for the whole day. At the present, the business has a total of six (6) employees and as the business grows new employees will be hired for the minor business operation.

Socio-Economic Feasibility

As a future contributor in the growing food industry, the business is expected to benefit the community where it belongs and its country as well. The business can benefit the families by giving appropriate amount of salary with favorable benefits, which can help improve their standard of living, to those who are qualified for the job. The business will fulfill its obligation by paying taxed promptly and accurately.

Financial Feasibility

Start-up capital is simply how much cash is required to start the business and keep it operating until it is self – sustaining. The business’ capital will come from the investment of its owners. The project should include enough capital funds (cash, or access to cash) to run the business for one to two years. They don’t need to apply for loans or credits for the reason that the contribution of the partners is enough to finance the business. For the Pan de Ulam to be classified as the leading seller of Pan de sal and well-known 3|P a n d e U l a m

enterprise in the food industry, it needs effective financial strategies to generate profit. Risk is always involve in establishing a business. The partners took the risks and invested their assets in the business and are expecting a positive return. For these objectives to be achieved, a careful preparation of the projected financial statements must be accomplished, supported with the necessary schedules.

4|P a n d e U l a m

BUSINESS CONCEPT

The researchers are delighted to present their business, Pan de Ulam, to their customers. Pan de Ulam, a pan de sal filled with different Pinoy dishes, will surely hit in the market for the reason that the Pan de sal itself is very common bread Filipino usually buy. Not to mention the mouth-watering fillings specially made that are an all-time favorite dishes in the Philippines.

Background of the Study Innovation of food is in trend nowadays. People would come up to the idea of making a food more special. There are several products that is in line with the Pan de Ulam the researchers created. There is the Toasted Siopao that is much known to our society. There is, Bread Roll, Pizza Roll, and everything people innovated so that of course, people would have an interest on buying or trying it and as a result, more income for the business.

Significance of the Study This study aims to know if the target market of the business would have an interest on trying the product. Will it profit if the business is going to push through and if it can withstand for a long period of time.

5|P a n d e U l a m

CHAPTER I

DESCRIPTION OF THE BUSINESS

6|P a n d e U l a m

DESCRIPTION OF THE BUSINESS

I. Name of the Business

The proponents have decided to name the business “Pan de Ulam” to give the people a quick idea about the product. The name was derived from the combination of the words “Pandesal”, a famous bread roll in the Philippines, and “Ulam” which is viand when translated to English. The chosen name will be helpful in reeling in potential customers because it provides an initial thought that the product will be a fusion of beloved food staples in the Philippines.

“Pan de Ulam” will be able to introduce to the masses a new flavour to the quintessential Pandesal by filling it with different popular dishes which includes Adobo and Menudo just to name a few.

7|P a n d e U l a m

II. Business and Company Logo

The logo of the business will be simple yet funky to keep pace with the times. Pan de Ulam’s main color scheme will be beige and red.

III. Brief Description of the Business

The study will be focused on a food stall that serves a product called “Pan de Ulam” which is basically a bread roll filled with a variety of Filipino dishes. The business intends to cater different comfort foods to the customers yet be able to adapt to the fast-paced lifestyle of the 21st century via fusing these dishes into a single snack. These on-the-go snacks will be perfect for city goers who are always under strict schedules but still want to have a taste of traditional Filipino dishes. 8|P a n d e U l a m

IV. Capitalization

Partners Camille Grace Datay Isabel Dellica Princes Dianne Garciano Krystel Rose Olino

Table 1 CAPITALIZATION Type of Partner Capitalist Capitalist Capitalist Capitalist

TOTAL

Contribution (PHP) 125,000.00 125,000.00 125,000.00 125,000.00 500,000.00

The partners are going to contribute Php 125,000.00 each amounting to Php 500,000.00 in total. This capital will be used to finance the major costs of the business. Major costs include equipment purchases, space rent, ingredient purchases, operating expenses, and marketing. Members agreed to have an equal profit and loss sharing, and equal right to identify the terms and conditions of the business as well as managing the business. There is no need to borrow money since the capital raised by the partners is sufficient enough to start up its operation. The sources of individuals are: 

Camille Grace Datay’s capital contribution will be finance by her personal savings and with the help of her parents.



Isabel Dellica’s capital contribution will primarily be finance by her personal savings and part of her father’s monthly salary.



Princes Dianne Garciano’s capital contribution to be finance by her personal savings and part of her family’s business.



Krystel Rose Olino’s capital contribution to be finance by his own personal savings and with the help of his relatives.

9|P a n d e U l a m

PROJECT COST Table 2

PROJECTED COST Fixed Investment Machineries & Equipment Furniture and Fixtures Installment Payment of Baking Equipment* Total Fixed Investment

18,060.00 15,700.00 51,000.00

Pre-Operating Expense Store and Office Supplies Production Supplies Tax and Licenses Organizational Cost Prepaid Rent* Rent Expense* Total Pre-Operating Expense

3,765.00 2,855.00 29,977.71 8,613.50 45,000.00 45,000.00

Initial Working Capital Raw Materials Utilities Expense* Salaries Expense* Advertising Expense Total Initial Working Capital

72,383.22 23,100.00 138,528.00 7,200.00

Margin of Safety Total Project Cost * 3 months coverage

84,760.00

135,211.21

241,211.22 38,817.57 PHP 500,000.00

10 | P a n d e U l a m

CHAPTER II

VISION OF THE BUSINESS

11 | P a n d e U l a m

VISION OF THE BUSINESS

Vision:



To establish Pan de Ulam as the leading Pan de sal seller in the Philippines.



To provide the customers of a one-of-a-kind experience with Pan de Ulam at a reasonable price, rational time, and favorable place.



To have a new and innovative setting in the food stall business.



To innovate the food being offered to the customers.



To be the right company to the people who deserve the opportunities for self – growth and who wants to achieve their dreams.

Mission:



We provide the free will, the best and the delectable Pan de Ulam along with the passion to a more conducive customer service and satisfaction.



We let our customers’ convenience and main concerns first.



We make a difference in giving pleasure while eating Pan de Ulam.



We provide a perfect place to relax, enjoy, and be happy.

12 | P a n d e U l a m

CHAPTER III

THE MARKET

13 | P a n d e U l a m

MARKET STUDY

Customers are one of the most important people when it comes to business. Their presence will ensure its prosperity. All organizations depend on them thus a lack of these resources can be an immediate threat to their very function. With this, it is essential to carefully study the customers as well as the market they are in. Gathering information about them both will play a fundamental role in the business’s advancement. An overview of the customer’s wants, needs and beliefs can be used to determine how the product can be marketed and the study of the market can be helpful in describing market situations where the product can be identified through the demand and supply analysis. The knowledge about the customer’s preferences, market size and competition will be vital in creating a strategy suited for the business. All of these items mentioned are key factors that can be properly examined by conducting surveys and carrying out researches. Apart from this, it is also essential to establish a set of objectives to guide the course of the study and to further ensure the progress of the business.

I.

Market study objectives 

To evaluate the demand and supply of the business



To identify the target market of the business



To determine the most appropriate marketing strategy for the business.



To know the feasibility of the business

14 | P a n d e U l a m

II.

Customers

Pan de Ulam is a part of the consumer market and classified under the food and beverage category. Consumer marketing is focused on the selling of goods and services to different individual buyers as opposed to trying to appeal to businesses. In this type of market, consumers make their own decisions about how they will spend their own money and how they will use the products they purchased. The prospect patrons we have are the ultimate consumers of the business and most of them are those who are going to school or work (students, employed, self-employed, and unemployed), male and female, 15 years old and above who goes and ride in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City.

III.

Competitors

Competition will be tough in the chosen location because the competitors are already a few years ahead and are already established. In order to compete with the other businesses, a thorough analysis of the competitors must be conducted. Data gathered from the research will be helpful in building an edge against the competitors.

Competitors’ major strengths -

They have established a name and reputation in the business area

-

The businesses have already operated for almost five years and above

-

Competitors have already gained the trust of consumers that resulted in the patronization of their products. 15 | P a n d e U l a m

Competitors’ major weaknesses -

Costumers are open to new preferences of snacks

-

Pan de Ulam is a new product that is not yet offered in the chosen location

IV. Market Research



Sample Size Determination The research had done survey method to be able to end up for the possible number of

respondents who will provide important information to support this proposed project through answering correctly the questionnaires that will be distributed to them. The total sample of respondents were determined by using the “Sloven’s Formula”. Where: e= Margin of Error N= Total Population/Number of People N= Number of Respondents Computation: N= N=

N 1  N (e) 2 5,241 1+5,241(0.05)2

N = 399.72 or 400 respondents

16 | P a n d e U l a m



Survey Design The proponents used graphical and trade representations in tabulating and presenting

the data gathered from the survey. Pie chart is used to represent the data, in which it identifies the percentage of each item from the whole.



Sampling Design Researchers use the descriptive random sampling wherein survey questionnaires were

given to the people who passes by our location in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City.

17 | P a n d e U l a m

V. Questionnaire Polytechnic University of the Philippines College of Accountancy and Finance Department of Banking and Finance

To our respondents, We, Senior Banking and Finance students under the College of Accountancy and Finance are currently doing a Research Feasibility Study entitled: Pan De Ulam In this regard, may we ask you full cooperation in taking time to answer this questionnaire that will be very significant for our research. Rest assured that all the data gathered will be treated with utmost confidentiality. Thank You! - RESEARCHERS Name: (Optional) _______________________

Age: _____________

Gender:________________

Status: ___ Student (monthly allowance) [ ] below P1,000 [ ] P1,001-P5,000 [ ] above P5,001 ___ Self-employed/Employed (monthly salary) [ ] below P10,000 [ ] P10,001-P20,000 [ ] above P20,001 1.

Do you buy Pan de sal? ___ Yes ___ No. (Stop answering)

2.

How often do you buy Pan de sal? ___ Once a day (Breakfast only) ___ Twice a day (Breakfast and Afternoon Snack) ___ Thrice a day (Breakfast, Mid-morning, and Afternoon Snack) ___ Occasional (Buy when able)

3.

4.

5.

6.

Where do you usually buy Pan de sal? ___ Bakery Bakeshop (Pan de Manila, Goldilocks, etc..) ___ Grocery/Supermarket ___ Pandesal Street Vendor How much do you usually spend per piece of Pan de sal? ___ P1.00-3.00 ___ P4.00-6.00 ___ P7.00-10.00 How many pieces do you usually buy? ___ 1-5 pieces ___ 6-10 pieces ___ 11pieces and above Are you willing to buy Pan de Ulam? (Pan de Ulam is a Pan de sal filled with different pinoy dishes.) ___ Yes ___ No (Stop Answering.)

Note: If yes, the following questions are applicable.

7.

8.

What fillings do you prefer? Check 3 items you like. ___ Adobo ___ Menudo ___ Caldereta ___ Bicol Express How often will you buy? ___ Once a day (Breakfast only) ___ Twice a day (Breakfast and Afternoon Snack) ___ Thrice a day (Breakfast, Mid-morning, and Afternoon Snack) ___ Occasional (Buy when able)

9.

How much can you spend for the products? (per piece) ___ P 6.00 ___ P 7.00 ___ P 8.00 ___ P 9.00

10.

How many pieces will you buy every time you purchase? ___ 1-5 pieces ___ 6-10 pieces ___ 11 pieces and above

11.

Are you willing to buys beverages like bottled water, juice/softdrinks, or instant coffee) ___ Yes ___ No (Stop Answering.)

12.

What type of beverage do you usually buy and how much do you spend on it? __Bottled Water __Juice/Softdrinks __Instant Coffee __5.00-10.00 __5.00-10.00 __5.00-10.00 __11.00-15.00 __11.00-15.00 __11.00-15.00 __16.00-20.00 __16.00-20.00 __16.00-20.00 __21.00-25.00 __21.00-25.00 __21.00-25.00 18 | P a n d e U l a m



Survey Findings Table 3 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO GENDER FREQUENCY PERCENT MALE 152 38% FEMALE 248 62% TOTAL 400 100% Figure 1

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO GENDER

38%

62%

Male Female

The female respondents outnumbered the male – 248 to 152. The former constitute 62 percent of the total sample of respondents, while the latter is 38 percent.

19 | P a n d e U l a m

Table 4 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO AGE FREQUENCY PERCENT 15-23 147 36.75% 24-32 82 20.50% 33-41 79 19.75% 42-51 63 15.75% 52-61 29 7.25% TOTAL 400 100% Figure 2

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO AGE

7.25% 15.75%

36.75%

15-23 24-32 33-41

19.75% 20.50%

42-51 52-61

The 46.75 percent of the total sample age between 15 years old up to 23 years old outnumbered the rest of the respondents that age above 24 years old up to 32 years old that have percentage of 25.5 and for 33 years old up to 41 years old have 13 percent of the total sample. The age of 42 up to 51 years old and 52 up to 61 years old have a percentage of 11.25 percent and 3.5 percent of the total respondents respectively.

20 | P a n d e U l a m

Table 5 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO EMPLOYMENT STATUS FREQUENCY PERCENT STUDENT 140 35% SELF-EMPLOYED/EMPLOYED 260 65% TOTAL 400 100% Figure 3

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO EMPLOYMENT STATUS

35% 65%

Student

Self-Employed/Employed

This table and figure represent the distribution of the respondent according to Employment Status. There are more self-employed/employed respondents than those students. There are 260 respondents for the former, and 140 for the students. The self-employed/employed one constitutes 65% percent while the student has 35% percent.

21 | P a n d e U l a m

Table 6 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO ALLOWANCE-STUDENT FREQUENCY PERCENT BELOW 1,000 34 24.29% 1,001-5000 57 40.71% ABOVE 5,001 49 35% TOTAL 140* 100% * The total frequency is 140 which is the 35% of the total respondents who are students. Figure 4

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO ALLOWANCE-STUDENT

35.00%

24.29% Below 1,000 1,001-5,000

40.71%

Above 5,001

The major amount income/allowance of a student is about 1,001 up to 5,000 pesos having a percentage of 40.71. Some of them have income below 1,000 pesos having a percentage of 24.29 and the students who have income above 5,001 pesos have a percentage of 35 of the total sample of students.

22 | P a n d e U l a m

Table 7 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO INCOME-SELFEMPLOYED/EMPLOYED FREQUENCY PERCENT BELOW 10,000 83 31.92% 10,001-20,000 111 42.70% ABOVE 20,001 66 25.38% TOTAL 260* 100% * The total frequency is 260 which is the 65% of the total respondents who are selfemployed/employed. Figure 5

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO INCOME-SELFEMPLOYED/EMPLOYED 14.87% 19.90% 65.23%

Below 10,000 10,001-20,000 Above 20,001

This table and figure shows the income distribution of self-employed/employed respondent. The 10,001 pesos up to 20,000 pesos got the highest percentage of 42.70% of the total sample of the self-employed/employed respondents and 31.92 percent or 83 of respondents has 10,000 pesos below and for above 20,001 peso has 25.38 percent only.

23 | P a n d e U l a m

Table 8 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO AMONG THEM BUY PAN DE SAL FREQUENCY PERCENT YES 296 74% NO 104 26% TOTAL 400 100% Figure 6

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO AMONG THEM BUY PAN DE SAL

26% Yes

74%

No

The above table and figure shows that there is 74% percent of the total sample that is equivalent to 296 respondents who and buys Pan de sal and 26% percent who doesn’t eat nor buy it.

24 | P a n d e U l a m

Table 9 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY USUALLY BUY PAN DE SAL FREQUENCY TOTAL ONCE A DAY 151 51.01% TWICE A DAY 62 20.95% THRICE A DAY 39 13.18% OCCASIONALLY 44 14.86% TOTAL 296* 100% * The total frequency is 296 which is the 74% of the total respondents who are buying Pan de sal. Figure 7

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY USUALLY BUY PAN DE SAL 14.86% 13.18% 20.95%

Once a day

51.01%

Twice a day

Thrice a day Occasionally

This table and figure shows that the future customers of the business are willing to buy the product once a day. It constitutes of 51.01 percent out of 296 respondents who purchases Pan de sal. Twice a day and thrice a day a week basis got a percentage of 20.95 and 13.18 respectively. The occasionally part has 14.86 percentage or 44 respondents.

25 | P a n d e U l a m

Table 10 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHERE DO THEY USUALLY BUY PAN DE SAL FREQUENCY PERCENT BAKERY 183 61.82% BAKESHOP 63 21.28% GROCERY 35 11.83% STREET VENDOR 15 5.07% TOTAL 296 100% Figure 8

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHERE DO THEY USUALLY BUY PAN DE SAL 5.07% 11.83% Bakery

21.28%

61.82%

Bakeshop Grocery Street Vendor

It only shows according to the above table and figures that 61.82 percent of them mostly buys or purchase Pan de sal in a bakery. Next in line is in the bakeshop that constitute for about 21.28 percent. 11.83 percent of the respondents buy Pande sal on the grocery while 5.07 percent buy it through street vendors.

26 | P a n d e U l a m

Table 11 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE RESPONDENTS SPEND IN BUYING PAN DE SAL FREQUENCY PERCENT PHP1.00-3.00 184 62.17% PHP4.00-6.00 58 19.59% PHP7.00-10.00 54 18.24% TOTAL 296 100% Figure 9

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE RESPONDENTS SPEND IN BUYING PAN DE SAL 18.24% 19.59%

Php 1.00-3.00

62.17%

Php 4.00-6.00 Php 7.00-10.00

As shown in the table and figure above, 62.17 percent of the total sample of who purchases Pan de sal spends 1.00 up to 3.00 pesos. The next one is about 4.00 up to 6.00 pesos having a percentage of 19.59 and 18.24 percent of the respondents spends it for 7.00-10.00 pesos.

27 | P a n d e U l a m

Table 12 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE SAL THE RESPONDENTS USUALLY BUY FREQUENCY PERCENT 1-5 PIECES 92 31.08% 6-10 PIECES 139 46.96% 11 PIECES AND ABOVE 65 21.96% TOTAL 296 100% Figure 10

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE SAL THE RESPONDENTS USUALLY BUY

21.96%

31.08% 1-5 pieces 6-10 pieces

46.96%

11 pieces and above

As shown in the figure above the people buy Pan de Sal in 6 up to 10 pieces every time they purchase having a percentage 46.96. 21.96 percent of them buy 11 pieces and above, 31.08 percent of the respondents buy 1 up to 5 pieces of Pan de sal.

28 | P a n d e U l a m

Table 13 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO WILL PATRONIZE PAN DE ULAM FREQUENCY PERCENT YES 258 87.16% NO 38 12.84% TOTAL 296 100% Figure 11

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO WHO WILL PATRONIZE PAN DE ULAM 12.84%

Yes

87.16%

No

As seen in the table and figure above, the percentage of who are willing to buy Pan de Ulam is 87.16 and only 12.84 percent says No, constitutes the 38 respondents of the total sample who avails Pan de sal.

29 | P a n d e U l a m

Table 14 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO FILLINGS WHO WILL PATRONIZE PAN DE ULAM FREQUENCY PERCENT ADOBO 202 26.10% MENUDO 195 25.19% KALDERETA 184 23.77% BICOL EXPRESS 193 24.94% TOTAL 774* 100% * The total frequency is 774 which came from the 258 respondents willing to buy Pan de Ulam who each choose 3 types of fillings

Figure 12

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO FILLINGS WHO WILL PATRONIZE PAN DE ULAM

24.94%

26.10% Adobo Menudo

23.77%

25.19%

Kaldereta Bicol Express

The table and figure above shows the distribution of the respondents according to what filings they prefer for Pan de Ulam. The 26.10 percent of the respondents chose Adobo filling most compare to 25.19 percent or 195 respondents likes Menudo filling. 23.77 percent of the respondents choose the Kaldereta filling. There is only 24.94 percent who are willing to try the Bicol Express filling.

30 | P a n d e U l a m

Table 15 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY USUALLY BUY PAN DE ULAM FREQUENCY TOTAL ONCE A DAY 117 45.35% TWICE A DAY 59 22.87% THRICE A DAY 33 12.79% OCCASIONALLY 49 18.99% TOTAL 258* 100% * The total frequency is 258 which is the 87.16% of the total respondents who are buying Pan de Ulam. Figure 13

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW OFTEN THEY USUALLY BUY PAN DE ULAM

18.99% 12.79% 22.87%

45.35%

Once a day Twice a day Thrice a day Occasionally

The percentage of how often the respondents are willing to buy Pan de Ulam once a day got 45.35 which got the highest percent among the rest. 22.87 percent who are willing to buy it in twice a day basis, for thrice a day basis there is only 12.79 percent and lastly the 18.99 percent will buy it occasionally of the total sample that will are willing to buy Pan de Ulam.

31 | P a n d e U l a m

Table 16 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE RESPONDENTS SPEND IN BUYING PAN DE ULAM FREQUENCY PERCENT PHP 6.00 103 39.92% PHP 7.00 52 20.16% PHP 8.00 50 19.38% PHP 9.00 53 20.54% TOTAL 258 100% Figure 14

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH DO THE RESPONDENTS SPEND IN BUYING PAN DE ULAM 20.54% 39.92%

Php 6.00 Php 7.00

19.38% 20.16%

Php 8.00 Php 9.00

As shown in the table and figure above there is 39.92 percent who are willing to spend 6.00 pesos when they buy Pan de Ulam. There are only 52 or 20.16 percent who wants to spend the product for 7.00 pesos. The 19.38 percent people will spend 8.00 and20.54 percent are willing to spend 9.00 pesos to buy Pan de Ulam.

32 | P a n d e U l a m

Table 17 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE ULAM THE RESPONDENTS USUALLY BUY FREQUENCY PERCENT 1-5 PIECES 124 48.06% 6-10 PIECES 75 29.07% 11 PIECES AND ABOVE 59 22.87% TOTAL 258 100% Figure 15

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MANY PAN DE ULAM THE RESPONDENTS USUALLY BUY

22.87% 48.06% 29.07%

1-5 pieces 6-10 pieces 11 pieces and above

In the 258 respondents who are willing to buy Pan de Ulam, there is 48.06 percent who will buy it at 1 up to 5 pieces; 29.07 percent for 6 up to 10 pieces and 22.87 percent for who will buy it at 11 pieces and above.

33 | P a n d e U l a m

Table 18 DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR WILLINGNESS TO BUY BEVERAGE/S FREQUENCY PERCENT YES 118 45.74% NO 140 54.26% TOTAL 258 100% Figure 16

DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR WILLINGNESS TO BUY BEVERAGE/S

54.26%

45.74% YES NO

The table and figure above shows the percentage of those who are willing to buy beverage/s. 45.74% said they are willing while 54.26% said they are not willing.

34 | P a n d e U l a m

Table 19 DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR PREFERRED BEVERAGES FREQUENCY PERCENT BOTTLED WATER 48 18.61% JUICE/SOFTDRINKS 28 10.85% INSTANT COFFEE 42 16.28% TOTAL 118* 100% * The total frequency is 118 which is 45.74% of the total respondents who wants beverages. Figure 17

DISTRIBUTION OF RESPONDENTS ACCORDING TO THEIR PREFERRED BEVERAGES 16.28%

18.61% 10.85%

Bottled Water Juice/Softdrinks Instant Coffee

The table and figure above represents the distribution of the respondents according to their preferred beverages. Most of the respondents comprised of 48 or 18.61% prefer bottled water as their drinks.

35 | P a n d e U l a m

Table 20 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING BOTTLED WATER FREQUENCY PERCENT PHP 5.00-10.00 13 27.08% PHP 11.00-15.00 21 43.75% PHP 16.00-20.00 9 18.75% PHP 21.00-25.00 5 10.42% TOTAL 48* 100% * The total frequency is 48 which is the 18.61% of the total respondents who are buying beverages.

Figure 18

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING BOTTLED WATER 10.42% 18.75%

27.08%

Php 5.00-10.00

Php 11.00-15.00

43.75%

Php 16.00-20.00 Php 21.00-25.00

Table and figure above represent the distribution of the respondents according to the amount they are willing to spend in buying bottled water. Most of the respondents comprised of 21 or 43.75% are willing to spend 11.00 to 15.00 pesos in buying bottled water and least of the respondents comprised of 5 or 10.42% are willing to spend 21.00 to 25.00.

36 | P a n d e U l a m

Table 21 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING JUICE/SOFTDRINKS FREQUENCY PERCENT PHP 5.00-10.00 3 10.71% PHP 11.00-15.00 11 39.29% PHP 16.00-20.00 7 25.00% PHP 21.00-25.00 7 25.00% TOTAL 28* 100% * The total frequency is 28 which is the 10.85% of the total respondents who are buying beverages.

Figure 19

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING JUICE/SOFTDRINKS 25.00%

10.71% Php 5.00-10.00

39.29% 25.00%

Php 11.00-15.00 Php 16.00-20.00 Php 21.00-25.00

Table and figure above represent the distribution of the respondents according to the amount they are willing to spend in buying juice/softdrinks. Most of the respondents comprised of 11 or 39.29% are willing to spend 11.00 to 15.00 pesos in buying juice/softdrinks and least of the respondents comprised of 3 or 10.71% are willing to spend 5.00 to 10.00.

37 | P a n d e U l a m

Table 22 DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING INSTANT COFFEE FREQUENCY PERCENT PHP 5.00-10.00 15 35.71% PHP 11.00-15.00 10 23.81% PHP 16.00-20.00 11 26.19% PHP 21.00-25.00 6 14.29% TOTAL 42* 100% * The total frequency is 42 which is the 16.28% of the total respondents who are buying beverages.

Figure 20

DISTRIBUTION OF THE RESPONDENTS ACCORDING TO HOW MUCH THEY ARE WILLING TO SPEND IN BUYING INSTANT COFFEE 14.29% 35.71% 26.19%

Php 5.00-10.00

Php 11.00-15.00

23.81%

Php 16.00-20.00 Php 21.00-25.00

Table and figure above represent the distribution of the respondents according to the amount they are willing to spend in buying instant coffee. Most of the respondents comprised of 15 or 35.71% are willing to spend 5.00 to 10.00 pesos in buying instant coffee and least of the respondents comprised of 6 or 14.29% are willing to spend 21.00 to 25.00.

38 | P a n d e U l a m

VI. SURVEYING ANALYSIS

The surveying shows that there will be a strong demand in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City for Pan de Sal with fillings because most of the people there are willing to try new and innovative way of buying, as well as trying the new taste of our very own Pan de Ulam. Likewise, most of them are capable to buy Pan de sal since it is sold at a reasonable price.

Most of the respondents are taking taste into consideration in buying Pan de sal. Therefore, we assure that we give them the satisfaction that they need and wanted through giving them the freedom to choose their favorite and loved fillings in their Pan de sal, considering its affordability.

The result of the survey proved that Pan de Ulam will have good potential market acceptability in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City and the demand is a good indicator in determining the feasibility of the project in the said area.

39 | P a n d e U l a m

DEMAND ANALYSIS PROJECTED POPULATION Table 23 Historical and Projected Annual Population of Dona Rosario Bayview Subdivision Year

Dona Rosario Bayview Subdivision

2015

5,047

2016

5,143

2017

5,241

2018

5,341

2019

5,443

2020

5,547

2021

5,653

(Projected Population was derived using the 1.91% growth rate of the Subdivision.)

Projected Demand Table 24

Year

Projected Population

% OF RESPONDENTS WHO ARE WILLING TO BUY PAN DE SAL (74%)*

Respondents who are willing to buy Pan de Ulam (87.16%)*

Market Acceptability X Average Number of Pieces**

Total Demand (Units)

2017

5,241

3,878

3,380

10,141

3,650,790

2018

5,341

3,952

3,445

10,335

3,720,520

2019

5,443

4,028

3,511

10,532

3,791,582

2020

5,547

4,105

3,578

10,733

3,864,001

2021

5,653

4,183

3,646

10,938

3,937,804

* % was derived from the survey.

40 | P a n d e U l a m

SUPPLY ANALYSIS

Supply is determined by looking for possible competitors who are in the same industry and along with the indirect competitors. The researchers, through interview, asked permission to the competitors to be able to gather the necessary data that will be beneficial for this study. Market Share of Competitors Table 25 SUPPLY FOR 2016 Competitors Annual Supply Eva’s Bakery 432,000 Juliet’s Sari-Sari Store 504,000 Kuya Bert’s Sari-Sari Store 482,400 Dating Daan Sari-Sari Store 396,000 Total 1,814,400 The data gathered through interview with the staff/crew of the competitor establishments were daily sales multiplied by 360 to get the annual supply for the year. 1.

Eva’s Bakery has an average daily supply of 1,200 of bread including Pan de sal and other special breads.

2.

Juliets’ Sari-sari store has an average supply of 15 packs of chips (5 different flavors; 12 pieces per pack) and 10 packs of biscuits (5 different flavors;10 pieces per pack).

3.

Kuya Bert’s Sari-sari store has an average supply of 10 packs of chips (7 different flavors;12 pieces each) and 10 packs of biscuits (5 different flavors;10 pieces per pack).

4.

Dating Daan Sari-sari store has an average supply of 10 packs of chips (5 different flavors;12 pieces each) and 10 packs of biscuits (5 different flavors;10 pieces per pack). 41 | P a n d e U l a m

Table 26 Projected Supply and Market Share of the Competitors Juliet’s SariSari Store

% of Market Share

Kuya Bert’s SariSari Store

% of Market Share

Dating Daan SariSari Store

% of Market Share

TOTAL SUPPLY

Year

Demand

Eva’s Bakery

% of Market Share

2017

3,650,790.04

432,000

11.83%

504,000

13.81%

482,400

13.21%

396,000

10.85%

1,814,400

2018

3,720,520.13

446,688

12.01%

521136

14.01%

498,802

13.41%

409,464

11.01%

1,876,090

2019

3,791,582.06

461,875

12.18%

538855

14.21%

515,761

13.60%

423,386

11.17%

1,939,877

2020

3,864,001.28

477,579

12.36%

557176

14.42%

533,297

13.80%

437,781

11.33%

2,005,832

2021

3,937,803.70

493,817

12.54%

576120

14.63%

551,429

14.00%

452,665

11.50%

2,074,031

(The business assumed 3.4% annual growth rate of the food industry based on the data gathered from the Philippine Statistics Authority.)

DEMAND-SUPPLY ANALYSIS Table 27

Demand and Supply Analysis Year

Demand

Supply

Demand Gap*

2017 2018 2019 2020 2021

3,650,790 3,720,520 3,791,582 3,864,001 3,937,804

1,814,400 1,876,090 1,939,877 2,005,832 2,074,031

1,836,390 1,844,431 1,851,705 1,858,169 1,863,773

% of Unsatisfied Demand** 50.30% 49.57% 48.84% 48.09% 47.33%

* Demand-Supply ** Demand Gap ÷ Demand

42 | P a n d e U l a m

Table 28 Projected Annual Supply and Market Share of Pan de Ulam Year

Demand

% of Unsatisfied Demand

% of Market Share*

Annual Supply**

Market Share***

2017

3,650,790

50.30%

11.83%

217,301

8.50%

2018

3,720,520

49.57%

11.83%

218,252

8.39%

2019

3,791,582

48.84%

11.83%

219,113

8.26%

2020

3,864,001

48.09%

11.83%

219,878

8.13%

2021

3,937,804

47.33%

11.83%

220,541

8.00%

* The average of the lowest market share of the direct competitor ** Demand x % of Unsatisfied Demand x % of Market Share

43 | P a n d e U l a m

MARKETING PLAN A marketing plan is a specific, planned course of action to take. It is also the study of markets and market potential, and can be used to support or develop a marketing plan.

A. PRODUCTS

Pan de Ulam seeks to earn customers’ confidence and preference and to follow and anticipate customer trends, creating and responding to demand for its products. Therefore, Pan de Ulam is driven by an acute sense of performance, adhering to and favoring the rules of free competition within a clear legal framework. The primary products of our business are innovative Philippine delicacy, “Pan de sal”.

Pan de Ulam is a pan de sal with innovation. You can choose your preferred filling/s namely: Pan de Adobo (pan de sal with Adobo as the filling), Pan de Menudo (pan de sal with Menudo as the filling), Pan de Caldereta (pan de sal with Caldereta as the filling), and Pan de BiEx (pan de sal with Bicol Express as the filling).

44 | P a n d e U l a m

B. PRICE

The perceived value of a good or service that means something to the customer and to the seller is the business’ ultimate source of profits and it is the price of the product.

Considering the cost of production of the product and the customers’ perception to the product which includes their reason of buying, the amount they are willing to spend for each size, and the type of competition the business has. Reasons for buying are brand name, price, nutritional value, or taste and flavor of Pan de Ulam.

Pricing Table 29 Product Pan de Ulam Pan de Adobo Pan de Menudo Pan de Caldereta Pan de BiEx Beverage Bottled Water Juice/Softdrinks Instant Coffee

Unit Cost (Php)

Labor (Php)

Cost (Php)

% Mark-Up

Price (Php)

1.75 1.96 1.94 1.49

1.50 1.50 1.50 1.50

3.25 3.46 3.44 2.99

32.50% 34.60% 34.40% 29.90%

Php 6.00 Php 6.00 Php 6.00 Php 6.00

7.25 4.75 2.25

1.50 1.50 1.50

8.75 6.25 3.75

79.55% 56.81% 75.00%

Php 11.00 Php 11.00 Php 5.00

45 | P a n d e U l a m

C. PLACE

In establishing a business, location is considered as one of the most important thing that an entrepreneur must take into consideration because basically location will define if the business will become profitable or not. The location of the business is in Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City. We choose the location for the following reasons: 1. There are abundant numbers of possible customers in the place. 2. It is easy to find because the location is near the entrance/exit gate of the subdivision.

D. PROMOTION For a business to be successful it needs a good product and a pool of customers. The best way to reach out these customers is through the aid of advertising or promotion. Different promotional schemes will be used to reach the target market. Free tasting will be conducted. Signboard and tarpaulin will be placed near the stall location. These signboards and tarpaulins aim to draw the attention of the people within the area. Advertising through the social networking sites will also be employed. Given that the use of social networking sites is very viral these days.

46 | P a n d e U l a m

SALES PLAN FOR THE NEXT FIVE YEARS Table 30 PROJECTED SALES FOR 2017-2020 2017

2018

2019

2020

2021

Target Market (Demand Gap)

1,836,390

1,844,431

1,851,705

1,858,169

1,863,773

Market Share in %

8.50%

8.39%

8.26%

8.13%

8.00%

217,301

218,252

219,113

219,878

220,541

Projected Annual Supply % on Products sales Adobo 26.10% Menudo 25.19% Kaldereta 23.77% Bicol 24.94% Express SUB-TOTAL Beverages

6 6 6

Sales in Units 56,716 54,738 51,652

Sales in Peso 340,293.44 328,428.80 309,914.75

Pric e 6 6 6

Sales in Units 56,964 54,978 51,879

Sales in Peso 341,783.39 329,866.80 311,271.69

6

54,195

325,169.29

6

54,432

326,593.01

217,301 Sales in Units

1,303,806.28 Price

218,252 Sales in Units

1,309,514.89

Sales in Peso

Sales in Peso

Price

Price

7 7 7

Sales in Units 57,189 55,195 52,083

Sales in Peso 400,320.04 386,362.52 364,582.66

Pric e 7 7 7

Sales in Units 57,388 55,387 52,265

Sales in Peso 401,717.37 387,711.13 365,855.24

7

54,647

382,528.04

7

54,838

383,863.26

219,113 Sales in Units

1,533,793.27

Sales in Peso

Price

219,878 Sales in Units

Price

8 8 8

Sales in Units 57,561 55,554 52,423

Sales in Peso 460,490.20 444,434.79 419,381.30

8

55,003

440,023.96

1,539,147.00

220,541

1,764,330.25

Sales in Peso

Price

Sales in Units

Sales in Peso

Price

45.74%

Price

18.61%

11

40,440

444,836.97

11

40,617

446,784.66

11

40,777

448,546.88

11

40,919

450,112.55

11

41,043

451,470.06

10.85%

11

23,577

259,348.80

11

23,680

260,484.34

12

23,774

285,285.55

12

23,857

286,281.34

13

23,929

311,073.48

16.28%

5

35,377

176,883.05

5

35,532

177,657.52

6

35,672

214,029.89

6

35,796

214,776.97

7

35,904

251,328.84

SUB-TOTAL

99,393

881,068.82

99,829

884,926.51

100,222

947,862.33

100,572

951,170.86

100,87 6

1,013,872.38

TOTAL SALES

316,695

2,184,875.10

318,081

2,194,441.41

319336

2,481,655.59

320,450

2,490,317.86

321,417

2,778,202.63

Bottled Water juice/Soft drinks Instant Coffee

47 | P a n d e U l a m

CHAPTER IV

BUSINESS PROCESS WORKFLOW

48 | P a n d e U l a m

I. FORM OF THE BUSINESS

The type of the business is a partnership. It is to be registered with the Securities and Exchange Commission (SEC). It will also be registered with the different agencies like Department of Trade and Industry (DTI), Bureau of Internal Revenue (BIR), Bureau of Food and Drugs (BFAD), Business Permit, Quezon City Municipal Office, and SSS.

II. VISION, MISSION, CORE VALUES

A. Vision To be considered as one of the largest food business in the Philippines that serves Pan de sal heading towards product innovation, quality management, and customer satisfaction. B. Mission We shall: 

Build the customer’s trust and loyalty by providing them a quality service and emphasizing the highest level of safety of the product we are offering.



Help the community by providing employment and sponsorship.



Strictly implement the policy of observing the highest quality of standard to ensure the hazard-free environment.

49 | P a n d e U l a m

III. BUSINESS PROCESS WORKFLOW

Channel of Distribution Figure 21

Management Product Planning Management Selecting the Supplier Purchasing of Raw Materials Storing of Supplies Preparation of the Product

50 | P a n d e U l a m

IV. PRODUCT PREPARATION PROCESS Ingredients 

1/2 cup warm water



2 1/4 tsp active dry yeast



3 cups bread or all purpose flour



1/2 cup sugar



1tsp salt



1/4 cup warm water

Procedures  Dissolve the dry yeast in a warm water then stir, add sugar, stir and set aside. Wait for 10 to 15 minutes for the yeast to activate  In a large mixing bowl add the flour, sugar, and salt and with a wire whisk keep a good stir to combine all ingredients  Add the yeast mixture into the flour mixture then fold it so it combines evenly. Add warm water little at a time and fold  Once the flour starts to become thick then start kneading. After kneading form the dough in a bowl and place it on a same bowl. Cover the bowl with a cloth to help the dough rise for 1 to 2 hours or until it double its size.  After the dough had risen remove it from the bowl and place it in a clean surface. Divide the dough into 16 pieces, spliting each piece by dividing into halves will give you an even size portion.  Get a piece of dough and flatten it using a rolling pin. Add a table spoon of filling and place at the center of dough then seal the sides of pandesal dough and form it according to your choice of shape. Place the dough with filling in a sheet pan as well as the other. Rise for 20 minutes and cook it in a preheated oven at 325° for 15 minutes then serve.

51 | P a n d e U l a m

V. PROCESS FLOW CHART Figure 22

Greet the customer Take the order Prepare the items ordered Serve the order of the customer Receive the payment

Give the change if any Say "Thank You" and "Please come again"

52 | P a n d e U l a m

VI. METHOD OF RECRUITMENT

Steps in Recruitment Process and Selection Figure 23

Issue recruitment advertisement Resume screening Job Interview

Reference Check Medical examination and other requirement Finalize recruitment

53 | P a n d e U l a m

A. Issue Recruitment Advertisements

Human Resource Department will design recruitment advertisements to be sent to the director for approval. Advertise the sales position. Be clear and highlight the capabilities needed for the job. The goal of the recruitment advertisement is to attract prospective applicants, encourage the urge for the opportunity offered, and provoke action in the form of applications. Information of the advertisements will be posted in internet (job sites, own website), job centers, and word-of-mouth (employee referral).

B. Resume Screening

The initial step that eliminates the most applications is the analysis of a curriculum vitae. In addition to identifying candidates who have the required professional experience, the analysis will allow us to identify the next generation of workers by giving those who have acquired their knowledge through school a chance as well.

Job applications can either be through mail or in person. If applicants apply through mail, it should be accompanied with an application form and letter expressing their interest to the position they are applying for.

54 | P a n d e U l a m

C. Job Interview Job interview will be the primary source of information about the applicants. The purpose of an interview is to obtain valuable insight into the applicant’s personality and abilities, and it allows the applicant the chance to discern whether your credentials and career goals match up with what the company seeks. There are two interviews that is needed to be done. First is the phone interview. Ask some general questions to the applicant (related to their availability, desired salary, etc.). Then the second is the faceto-face interview. Questions to be asked will focus on the capabilities required for the job. Some questions will begin with the word “describe” or “explain”, question answerable by “yes” or “no” which is useful for drawing outspecial information, “situation problem” question which is a good technique to learn about the applicant’s problem solving skills and judgment, “self-evaluation” questions which is a good way to learn about an applicant’s insight of their strengths and weaknesses, and “behavioral description” questions which will give descriptions to the actual behavior that occur in a particular situation.

D. Reference Check Validation of the references provided; previous jobs, academic training, etc. Previous employers will be contacted to verify the information submitted on a candidate’s application form. It is the most effective way to learn about dependability, and ability to get along with co-workers. For more extensive job positions, making sure the applicant has no criminal records is a must.

55 | P a n d e U l a m

E. Medical Examination and Other Requirements

It is necessary to have employees medically examined especially in this kind of field of business. New employees are required to undergo a Chest X-Ray, stool examination, urinalysis, drug testing, and general physical evaluation. They will be requested to submit other employment-related documents together with a recent medical certificate and a health-working permit from the Health and Sanitation Department of the Quezon City Hall.

F. Finalize Recruitment

Applicants who have successfully passed the interview and medical examination will undergo training and orientation to enhance their skills needed for their specified jobs and to familiarize themselves with the company’s vision/mission, policies, rules and regulations.

56 | P a n d e U l a m

VII. METHODS OF EVALUATION

Annual performance reviews are a key component of employee development. The performance review is intended to be a fair and balanced assessment of an employee’s performance. Performance Review specifies that the objective of the annual review is to provide all regular staff and their supervisors an opportunity to:



Discuss job performance



Set goals for professional development



Establish objectives for contributing to the department’s mission



Discuss expectations and accomplishments



Determine if they are worthy for the change in position or compensation or if the employee demands to be terminated.

The evaluation is important to see if there is a progress in the company’s employees and helps both parties in order to move forward and improve themselves. The methods of evaluation includes:  Interview  Questionnaire/Survey  Observation and Analysis  Discussion

57 | P a n d e U l a m

VIII. BUSINESS ORGANIZATION

Organization charts are effective way to communicate organizational, employees and enterprise information. An organizational chart makes it easier for people to comprehend and digest large amounts of information as a visual picture rather than as a table of names and numbers.

58 | P a n d e U l a m

IX. PROJECT IMPLEMENTATION AND TIME TABLE

Gantt-Chart of Activities Table 31 Activities

Aug 2016

Sept 2016

Oct 2016

Nov 2016

Dec 2016

Jan 2017

Project Planning/construction of business plan

Compliance of legal requirements

Marketing

Renovation of the establishment

Acquisition and installation of machineries, equipment, raw materials, etc.

Hiring and training of employees

Training and Orientation of the Employees

Opening of Pan De Ulam

59 | P a n d e U l a m

CHAPTER V

BUSINESS REQUIREMENTS

60 | P a n d e U l a m

ORGANIZATIONAL STRUCTURE

Figure 24

61 | P a n d e U l a m

I. STAFFING Position: Manager Job Description:  Completes store operational requirements by scheduling and assigning employees; following up on work results.  Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.  Reaching sales targets and increasing profits.  Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.  Dealing with customer service issues such as queries and complaints.  Protects employees and customers by providing a safe and clean store environment. Job Specification: 

Male or Female



25 to 45 years old



Graduate of a four (4) year business related course



With work experience or undergone a workshop/training program related to business management.



Knows basic accounting, computer literate, and has a strong communication skills. 62 | P a n d e U l a m

Position: Bookkeeper Job Description: 

Prepare, examine, and analyze accounting records, financial statements, and other financial reports to assess accuracy, completeness, and conformance to reporting and procedural standards.



Compute taxes owed and prepare tax returns, ensuring compliance with payment, reporting and other tax requirements.



Analyze business operations, trends, costs, revenues, financial commitments, and obligations, to project future revenues and expenses or to provide advice.



Report to management regarding the finances of store.



Develop, maintain, and analyze budgets, preparing periodic reports that compare budgeted costs to actual costs.

Job Specification: 

Male or Female



25 to 45 years old



Accountancy graduate



Familiar with computer technology and knowledge of a variety of software programs related to the field

63 | P a n d e U l a m

Position: Baker Job Description: 

Responsible for making the the bread part of Pan de Ulam being offered at the store.



He/She ensures the quality of the Pan de sal that should satisfy the appetite of the customers.

Job Specification: 

Male or female



20 to 30 years old



At least high school graduate



Knowledgeable in terms of baking, especially Pan de sal, and has an experience working in the bakery or baking-related shops.



Good with math, detail-oriented, familiarity with equipment, physical stamina (standing for long periods of time, lifting heavy objects).

Position: Cook Job Description: 

Responsible for making the the filling part of Pan de Ulam being offered at the store.

Job Specification: 

Male or female



20 to 30 years old



Knowledgeable in terms of cooking, especially the desired fillings for the Pan de Ulam.



Good with math, detail-oriented, familiarity with equipment, physical stamina (standing for long periods of time, lifting heavy objects). 64 | P a n d e U l a m

Job Specification: 

Male or Female



20 to 30 years old



At least high school graduate.

Position: Sales Crew Job Description: 

Sets up advertising displays or arranges product on counters or tables to promote sales.



Obtains merchandise requested by customer or receives product selected by customer.



Totals price and tax on merchandise purchased by customer, using paper and pencil, cash register, or calculator, to determine bill.



Accepts payment and makes change.



Wraps or bags merchandise for customers. Cleans shelves, counters, or tables.

Job Specification: 

Male or Female



20 to 30 years old



At least high school graduate or currently pursuing college with at least experience in the field.



Must possess a good communication skills and with pleasing personality 65 | P a n d e U l a m

PRE-EMPLOYMENT REQUIREMENT 1.

Updated resume

2.

Photocopy of NSO authenticated Birth Certificate (if single)

3.

Four (4) pieces 2 x 2 picture (white background)

4.

Original copy of NBI clearance (Employer’s copy)

5.

Medical Clearance

6.

SSN (Social Security Number) and TIN number

7.

Proof of previous employment (recent employer) Certificate of employment; Clearance; ID or Contract (photocopy) - For applicant with previous employment

8.

Photocopy of School credentials - Transcript of Records; Diploma; Certificate of Registration or Copy of Grade

SCHEDULE, SALARIES, WAGES, AND BENEFITS Schedule of Employee Table 32 Schedule (per day) 1:00 PM – 9:00 PM 6:00 AM – 2:00 PM 2:00 PM – 10:00 PM 4:00 AM – 1:00 PM 1:00 PM – 9:00 PM

Employee Manager and Bookkeeper Sales Crew (1st shift) Sales Crew (2nd shift) Baker and Cook Manager and Bookkeeper

66 | P a n d e U l a m

Schedule of Employee Everyday Table 33 Monday M C1

Tuesday M C2

Wednesday Thursday M M O O

Friday M O

Saturday M O

Sunday X X

Manager Book keeper* Crew 1 X C1 C1 C1 C1 C1 C1 Crew 2 C2 X C2 C2 C2 C2 C2 Baker** B B B B B X B Cook** C C C C C C X *To fill-up the vacancy of sales crew duties every Monday and Tuesday. **To prepare required raw products before day-off. Baker to prepare dough and cook to prepare fillings for two days.

Salary of Employee Table 34 Manager/Bookkeeper Rate / hour Number of work hours Rate / day Number of working days Multiply the average number of working days in a month Regular Salary Less: Employee’s Share SSS PHILHEALTH Total Multiply the number of months Add: 13th Month Pay ANNUAL NET PAY

Php 56.75 8 hours Php 454.00 6 days a week 26 Php 11,804.00 436.00 137.50 573.50 12

Php 11,230.5 Php 134,766 Php 11,804.00 Php 146,570.00

67 | P a n d e U l a m

Table 35 Baker/Cook Rate / hour Number of work hours Rate / day Number of working days Multiply the average number of working days in a month Regular Salary Less: Employee’s Share SSS PHILHEALTH Total Multiply the number of months Add: 13th Month Pay Uniform Expense ANNUAL NET PAY

Php 38.46 8 hours Php 308.00 6 days a week 26 Php 8,008.00 290.70 100.00 390.70 12

Sales Crew (2) Rate / hour Number of work hours 8 hours Rate / day Number of working days 6 days a week Multiply the average number 26 of working days in a month Regular Salary Less: Employee’s Share SSS 272.50 PHILHEALTH 100.00 Total 372.50 Multiply the number of months 12 th Add: 13 Month Pay Uniform Expense ANNUAL NET PAY

Php 7,617.30 Php 91,407.60 Php 8,008.00 Php 900.00 Php 100,315.60

Php 35.00 Php 280.00

Php 7,280.00

Php 6,907.50 Php 82,890.00 Php 7,280.00 Php 900.00 Php 91,070.00

68 | P a n d e U l a m

Salary is a fixed compensation periodically paid to a person for regular work or services.

Salary Range When it comes to salary of employee, each of them will receive a fixed amount of wage and salary, depending on the length of time of service and the type of job specification it is holding in the company, according to the daily rate set by the company in accordance to Wage Order No. NCR - 14, SEC. 8.

Payday The employee’s salary will be given into two periods for every month. The first payment period is from the 1st day of the month up to the 15th day of the month. The second is from the 16th day of the month up to the last day of the month.

Benefits In regards to the benefits, the company will be the one to pay for their Social Security System (SSS) monthly contribution. They will also be given a 13th month pay.

69 | P a n d e U l a m

II. Space Requirement

STORE:

KITCHEN:

1 – Food Warmer (for display of product) 2 – Table 3 – Monoblock Chair 4 – Cash Box 5 – Electric Fan 6 – Fire Extinguisher

6 – Fire Extinguisher 7 – Freezer 8 – Refrigerator 9 – Gas Tank 10 – 2-Burner Gas Stove 11 – Oven toaster 12 – Microwave 13 – 2-Layer Oven 14 – 6 Stainless Working Tables 15 – Heavy Duty Mixer 16 – 5 Stainless Shelves for Stacking

OFFICE: 2 – Table 3 – Monoblock Chairs for Visitors 17 – Employee Chairs 18 – Filing Cabinet 19 – Computer

70 | P a n d e U l a m

III. Equipment Requirement Table 36 PRODUCTION AND STORE EQUIPMENT Description Quantity Unit Cost Food Warmer (for display of product) 1 5,000.00 Cash Box 1 650.00 Calculator 3 150.00 Signage 1 1,000.00 Fire Extinguisher 2 1,000.00 Computer with Printer 1 5,000.00 Electric Fan 2 1,000.00 Cooking Implements (Caserole. Frying 3 280.00 Pans...) Cooking Utensils (Sandok, Sianse, 1 800.00 Measuring cups..) Table Weighing Scale (for cooking use) 1 320.00 Baking Equipment* Two Layer Oven Gas Tanks Heavy-duty Mixer Rollers Microwave 2-Burner Gas Stove Oven Toaster Bread Tray Rack Moulders 6 Stainless Shelves Freezer 5 Stainless Shelves Trays for stacking Refrigerator Bread Slicer TOTAL

Cost (PHP) 5,000.00 650.00 450.00 1,000.00 2,000.00 5,000.00 2,000.00 840.00 800.00 320.00

-

PHP 18,060.00

* Acquired through monthly amortized rent-to-own deal Table 37 FURNITURE AND FIXTURES Description Quantity Unit Cost Store Table 1 2,000.00 Monoblock Chairs 2 150.00 Office Filing Cabinet 1 5,000.00 Table 2 2,000.00 Chair 2 1,200.00 Visitors Chair (Uratex Monoblock) 4 500.00 TOTAL

Cost (PHP) 2,000.00 300.00 5,000.00 4,000.00 2,400.00 2,000.00 PHP 15,700.00

71 | P a n d e U l a m

Table 38 STORE, PRODUCTION, AND OFFICE SUPPLIES Unit Cost (PHP)

Description

Quantity

Store Columnar / Journal Notebook Record Book Table Rag Broom Dust Pan Hand Sanitizer Table Napkins Trash Bin Garbage Bag Paper Bags SUB-TOTAL

1 1 2 1 1 2 30 1 10 1,000

35.00 90.00 50.00 75.00 40.00 50.00 40.00 500.00 35.00 0.33

35.00 90.00 100.00 75.00 40.00 100.00 1,200.00 500.00 350.00 325.00 PHP 2,815.00

5 4 1 1 2 2 4 4 2 1 1

50.00 60.00 75.00 40.00 50.00 20.00 20.00 50.00 200.00 100.00 150.00

250.00 240.00 75.00 40.00 100.00 40.00 80.00 200.00 400.00 100.00 150.00

1

450.00

450.00

1 3

100.00 210.00

100.00 630.00 PHP 2,855.00

1 4 4

500.00 90.00 35.00

500.00 360.00 140.00 PHP 950.00 PHP 6,585.00

Production Hand Sanitizer Dishwashing Liquid & Sponge Broom Dust Pan Table Rags Foot Rags Hand Towel Apron Oven Mitten Sifter Chopping Board Measuring Cups & Spoons with Beaker Spatula Mixing Bowl SUB-TOTAL Office Stationeries Record Books Columnar/Journal SUB-TOTAL TOTAL

Cost (PHP)

72 | P a n d e U l a m

IV. Depreciation Table Table 39

DEPRECIATION COST Equipment 1. Production and Store Food warmer Computer with Printer Table Weighing Scale Electric Fan Fire Extinguisher SUB-TOTAL 2. Baking Equipment Layer Oven Heavy Duty Mixer Oven Toaster Moulders Freezer Refrigarator Gas Tanks Rollers 2-Burner Gas Stove

Annual Depreciation

Monthly Depreciatio n

5

1,000.00

83.33

5,000.00

5

1,000.00

83.33

320.00

320.00

5

64.00

5.33

2 2

1,100.00 1,100.00

2,200.00 2,200.00 14,720.00

5 5

440.00 440.00 2,944.00

36.67 36.67 245.33

2 1 1 1 1 1 1 1

-

-

-

-

1

-

-

-

-

-

306,000.0 0

5

61,200.00

5,100.00

5

1,060.00 1,060.00

88.33 88.33

65,204.00

5,433.67

Unit

Unit Cost

1

5,000.00

5,000.00

1

5,000.00

1

SUB-TOTAL 3. Furniture and Fixtures Filing Cabinet SUB-TOTAL TOTAL

1

Total Cost

5,300.00

5,300.00 5,300.00 326,020.0 0

Life

73 | P a n d e U l a m

V. BUSINESS INPUT AND MATERIAL COST Table 40 Raw Materials No. Of Units A. Bread Flour Butter Sugar Salt Mineral Water Dry Yeast B. Fillings Adobo: Ground Pork Soy Sauce Vinegar Salt Garlic Onion Sugar Vetsin Menudo: Ground Pork Sugar Salt Tomato Sauce Tomato Paste Onion Garlic Vetsin

Recipe Price

Cost

Qty for 696

Unit

Cost for 696

Unit Cost

696

2017

2018

2019

2020

2021

217,301

218,252

219,113

219,878

220,541

P35/kg P26/225g P46/1000g P18/1000g

35 0.12 0.046 0.018

3.85 230.83 1846.62 69.25

kg g g g

134.65 27.70 84.94 1.25

0.223 0.046 0.141 0.002

48,442.90 9,965.40 30,560.55 448.44

48,654.90 10,009.01 30,694.29 450.41

48,846.85 10,048.49 30,815.38 452.18

49,017.39 10,083.58 30,922.97 453.76

49,165.19 10,113.98 31,016.21 455.13

P20/1000mL

0.02

2154.39

mL

43.09

0.071

15,501.73

15,569.57

15,630.99

15,685.56

15,732.86

P250/125g

2

57.71

g

115.41

0.191

41,522.48 146,441.50

41,704.20 147,082.39

41,868.73 147,662.62

42,014.90 148,178.17

42,141.59 148,624.97

P210/1000g P8/200mL P7/200mL 18/1000g P40/1000g P100/1000g P46/1000g P2/2g

0.22 0.04 0.035 0.018 0.04 0.1 0.046 1

626.99 358.28 358.28 35.83 44.79 26.87 53.74 1.79

g mL mL g g g g g

134.80 14.33 12.54 0.64 1.79 2.69 2.47 1.79

0.223 0.024 0.021 0.001 0.003 0.004 0.004 0.003

48498.25 5155.96 4511.47 232.02 644.50 966.74 889.40 644.50 61,542.83

48710.50 5178.52 4531.21 233.03 647.32 970.97 893.30 647.32 61,812.17

48902.66 5198.95 4549.08 233.95 649.87 974.80 896.82 649.87 62,056.01

49073.40 5217.11 4564.97 234.77 652.14 978.21 899.95 652.14 62,272.67

49221.37 5232.84 4578.73 235.48 654.10 981.16 902.66 654.10 62,460.44

P215/1000g P46/1000g P18/1000g

0.22 0.05 0.02

605.13 51.87 34.58

g g g

130.10 2.39 0.62

0.215 0.004 0.001

46807.31 858.39 223.93

47012.16 862.15 224.91

47197.62 865.55 225.80

47362.41 868.57 226.58

47505.22 871.19 227.27

P40/1000g

0.04

864.48

g

34.58

0.057

12440.48

12494.93

12544.22

12588.02

12625.97

P45/1000g

0.05

518.69

g

23.34

0.039

8397.33

8434.08

8467.35

8496.91

8522.53

P100/1000g P40/1000g P2/2g

0.10 0.04 1.00

25.93 43.22 1.73

g g g

2.59 1.73 1.73

0.004 0.003 0.003

933.04 622.02 622.02 70904.53

937.12 624.75 624.75 71214.84

940.82 627.21 627.21 71495.78

944.10 629.40 629.40 71745.39

946.95 631.30 631.30 71961.73

74 | P a n d e U l a m

Recipe Raw Materials

Price

Cost

Qty for 696

Unit

Cost for 696 696

Unit Cost

2017

2018

2019

2020

2021

160,593

163,902

167,065

170,157

173,091

No. Of Units Kaldereta: Ground Pork Tomato Sauce Tomato Paste Salt Garlic Onion Peanut Chili Vetsin

P215/1000g P40/1000g P45/1000g 18/1000g P40/1000g P100/1000g P25/1000g 5/10g P2/2g

0.215 0.04 0.045 0.018 0.04 0.1 0.025 0.5 1

502.4978 717.854 430.7124 28.71416 35.8927 21.53562 71.7854 57.42832 1.435708

g g g g g g g g g

108.04 28.71 19.38 0.52 1.44 2.15 1.79 28.71 1.44

0.179 0.048 0.032 0.001 0.002 0.004 0.003 0.048 0.002

38868.47 10330.49 6973.08 185.95 516.52 774.79 645.66 10330.49 516.52 69,141.97

39038.57 10375.70 7003.60 186.76 518.79 778.18 648.48 10375.70 518.79 69,444.56

39192.58 10416.63 7031.23 187.50 520.83 781.25 651.04 10416.63 520.83 69,718.52

39329.41 10453.00 7055.78 188.15 522.65 783.98 653.31 10453.00 522.65 69,961.93

39448.00 10484.52 7077.05 188.72 524.23 786.34 655.28 10484.52 524.23 70,172.89

Bicol Express: Ground Pork Siling Sinigang Salt Coconut Milk Onion Garlic Vetsin

P215/1000g P8/1000g P10/1000g P35/1000g P100/1000g P40/1000g P2/2g

0.215 0.008 0.02 0.035 0.1 0.04 1

573.08 81.87 32.75 81.87 24.56 40.93 1.64

g g g g g g g

123.21 0.65 0.65 2.87 2.46 1.64 1.64

0.204 0.001 0.001 0.005 0.004 0.003 0.003

44327.87 235.63 235.63 1030.88 883.61 589.07 589.07 47,891.77

44521.87 236.66 236.66 1035.39 887.48 591.65 591.65 48,101.36

44697.50 237.59 237.59 1039.48 890.98 593.99 593.99 48,291.12

44853.56 238.42 238.42 1043.11 894.09 596.06 596.06 48,459.73

44988.81 239.14 239.14 1046.25 896.79 597.86 597.86 48,605.85

C. Packaging Brown Paper Bag

P32.50/100pcs

0.325

696

pcs

196.3

0.33

70,622.83

70,931.90

71,211.73

71,460.35

71,675.83

23,577

23,680

23,774

23,857

23,929

35,837.29 4,715.43 4,951.20 45,503.93 40,440 171,868.83

35,994.20 4,736.08 4,972.88 45,703.16 40,617 172,621.34

36,136.17 4,754.76 4,992.50 45,883.43 40,777 173,302.21

36,262.30 4,771.36 5,009.92 46,043.58 40,919 173,907.12

36,371.67 4,785.75 5,025.03 46,182.45 41,043 174,431.61

35,377 61,909.07 7,075.32 68,984.39

35,532 62,180.13 7,106.30 69,286.43

35,672 62,425.39 7,134.33 69,559.72

35,796 62,643.28 7,159.23 69,802.52

35,904 62,832.21 7,180.82 70,013.04

752,902.56

756,198.15

759,181.13

761,831.45

764,128.79

No. of Units D. Juice/Softdrinks Powdered Juice Water Cups No. of Units E. Water No. of Units F. Instant Coffee Powdered Coffee Water

TOTAL COST

g liter pc

Unit Cost 1.52 0.20 0.21

mL

4.25

g liter

1.75 0.20

Qty for 1 P76/450g P20/16L P22.75/100pcs

0.17 1.25 0.23

9.00 0.15 0.45 Qty for 1

5.25/350mL Qty for 1 P50/500g P20/16L

0.10 1.25

75 | P a n d e U l a m

VII. Other Cost

2017 120,000.00 24,000.00 12,000.00 36,000.00

Utilities Expense Table 41 2018 2019 124,608.00 129,392.95 24,921.60 25,878.59 12,460.80 12,939.29 37,382.40 38,817.88

2020 134,361.64 26,872.33 13,436.16 40,308.49

2021 139,521.12 27,904.22 13,952.11 41,856.34

2017

Utilities Payable Table 42 2018 2019

2020

2021

Power Tap Potable Gas Total Utilities 192,000.00 199,372.80 207,028.72 214,978.62 223,233.80 Expense Monthly 16,000.00 16,614.40 17,252.39 17,914.88 18,602.82 Consumption Expense per month X 12 X 3.48% (Inflation rate)

Beginning Utilities Payable Add: Utilities Expense Less: Payments Ending Utilities Expense Increase in Utilities Expense

Signage: Office Store Free Taste Total Advertising Expense

22,000

22,845

23,722

24,633

264,000

274,138

284,664

295,596

306,946

242,000

251,293

260,942

270,963

281,368

22,000

22,845

23,722

24,633

25,579

22,000

845

877

911

946

2017 5000 2000 200 7200

Advertising Expense Table 43 2018 2019 -

-

2020 -

2021 -

-

-

76 | P a n d e U l a m

Rent Expense Table 44 Monthly Rental Fees Monthly Expanded Withholding Tax Prepaid rent

2017 15,000.00 750.00 45,000.00

2018 15,750.00 787.50 47,250.00

2019 16,537.50 826.88 49,612.50

2020 17,364.38 868.22 52,093.13

2021 18,232.59 911.63 54,697.78

Rent Expense

180,000.00

189,000.00

198,000.00

207,000.00

216,000.00

Rental Fees Paid

135,000.00

141,750.00

148,837.50

156,279.38

164,093.34

Add: Rental Fess Paid - Prepaid Expanded WT on Rent at 5% EWT Due EWT Paid Add: EWT Paid EWT Payable Increase in EWT Payable

45,000.00

2,250.00

2,362.50

2,480.63

2,604.66

9,000.00 8,250.00

9,450.00 8,662.50 750.00 787.50 37.50

9,900.00 9,073.13 787.50 826.88 39.38

10,350.00 9,481.78 826.88 868.22 41.34

10,800.00 9,888.37 868.22 911.63 43.41

750.00 750.00

Organizational Costs Table 45 2017 SEC Certificate of Registration Filing Fee Legal Research Fee (LRF) By-Laws Registration for SEC Bulletin Notarization of Articles of Partnership Documentary Stamp Name Reservation DTI Certificate of Registration of Business Name Documentary Stamp BIR – Tax Identification Number Registration Certification Fee Documentary Stamp Tax Zoning Fee Environmental Inspection Fee Fire Inspection Fee – Local Engineering Inspection Fee Building Inspection Electrical Inspection Plumbing Inspection Mechanical Inspection TOTAL ORGANIZATIONAL COST

2018 2019 2020 2021

1,200.00 12.00 510.00 10.00 500.00 15.00 40.00 500.00 15.00

-

-

-

-

500.00 15.00 15.00 650.00 2,400.00 851.50

-

-

-

-

500.00 240..00 140.00 500.00 8,613.50

-

-

-

-

-

77 | P a n d e U l a m

Tax and Licenses Table 46 Municipal Tax* Community Tax BIR Barangay Business Permit Mayor's Permit BFAD Sanitary Permit Special book of accounts Sign Permit Subdivision Fee** Total tax and licenses

2017 16,872.71

2018 16,619.93

2019 19,688.81

2020 19,405.20

2021 22,462.41

500.00

600.00

720.00

864.00

1,037.00

530.00 600.00

530.00 600.00

530.00 600.00

530.00 600.00

530.00 600.00

2,875.00

2,975.05

3,078.58

3,185.72

3,296.58

600.00

600.00

650.00 600.00

650.00 600.00

650.00 600.00

400.00

400.00

400.00

400.00

400.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

29,977.71

29,924.98

33,867.39

33,834.92

37,175.99

*P4,218.18 Quarterly * 4 = 16,872.71 **625.00 per month

78 | P a n d e U l a m

CHAPTER VI

SALES AND COST PLAN

79 | P a n d e U l a m

Table 47 Monthly Sales Plan in Units - 2017

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL Beverages Bottled Water Juice/ Softdrinks Instant Coffee SUB-TOTAL TOTAL

Total (2017)

Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

4,832 4,664 4,401 4,617 18,514

4,673 4,510 4,256 4,466 17,906

4,775 4,609 4,349 4,563 18,297

3,403 3,284 3,099 3,252 13,038

4,566 4,406 4,158 4,363 17,493

4,639 4,478 4,225 4,433 17,775

5,048 4,872 4,597 4,823 19,340

5,127 4,948 4,669 4,899 19,644

5,042 4,866 4,592 4,818 19,318

5,172 4,992 4,711 4,943 19,818

4,810 4,642 4,380 4,596 18,427

4,288 4,138 3,905 4,097 16,428

56,716 54,738 51,652 54,195 217,301

3,332

3,445

3,308

2,669

2,851

3,405

3,599

3,688

3,595

3,656

3,429

3,462

1,943

2,009

1,929

1,556

1,662

1,985

2,098

2,150

2,096

2,131

1,999

2,018

2,915

3,014

2,894

2,335

2,494

2,979

3,149

3,226

3,145

3,198

3,000

3,028

8,190

8,468

8,130

6,560

7,007

8,369

8,846

9,065

8,836

8,985

8,429

8,508

26,704

26,374

26,427

19,598

24,500

26,144

28,186

28,709

28,154

28,803

26,856

24,936

40,440 23,577 35,377 99,394 316,695

Table 48 Monthly Sales Plan in Pesos - 2017 Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

Total (2017)

28,993.00 27,982.13 26,404.74

28,040.18 27,062.53 25,536.98

28,652.71 27,653.70 26,094.82

22,459.37 21,676.30 20,454.37

27,393.62 26,438.52 24,948.14

27,836.00 26,865.48 25,351.03

30,286.12 29,230.16 27,582.41

30,762.53 29,689.96 28,016.29

30,252.09 29,197.32 27,551.42

31,034.76 29,952.71 28,264.23

28,856.88 27,850.76 26,280.77

25,726.18 24,829.22 23,429.56

340,293.44 328,428.80 309,914.75

Bicol Express

27,704.42

26,793.95

27,379.25

21,461.17

26,176.13

26,598.85

28,940.07

29,395.30

28,907.55

29,655.44

27,574.36

24,582.80

325,169.29

SUB-TOTAL

111,084.30

107,433.64

109,780.49

86,051.21

104,956.41

106,651.35

116,038.76

117,864.09

115,908.38

118,907.13

110,562.77

98,567.75

1,303,806.28

Bottled Water

36,654.57

37,900.11

36,387.66

29,359.24

31,361.01

37,455.27

39,590.49

40,569.13

39,546.01

40,213.26

37,722.18

38,078.04

444,836.97

Juice/ Softdrinks

21,370.34

22,096.52

21,214.73

17,117.02

18,284.09

21,837.17

23,082.04

23,652.61

23,056.11

23,445.13

21,992.78

22,200.26

259,348.80

Instant Coffee

14,575.16

15,070.44

14,469.03

11,674.28

12,470.26

14,893.55

15,742.59

16,131.73

15,724.90

15,990.23

14,999.68

15,141.19

176,883.05

72,600.07 183,684.37

75,067.06 182,500.70

72,071.43 181,851.92

58,150.54 144,201.76

62,115.35 167,071.76

74,185.99 180,837.35

78,415.12 194,453.88

80,353.48 198,217.56

78,327.02 194,235.40

79,648.62 198,555.75

74,714.64 185,277.41

75,419.49 173,987.25

881,068.82 2,184,875.10

Products

Adobo Menudo Kaldereta

Beverages

SUB-TOTAL

TOTAL

80 | P a n d e U l a m

Table 49 Monthly Sales Plan in Units - 2018 Total (2018)

Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

4,853 4,684 4,420 4,638

4,694 4,530 4,275 4,485

4,796 4,629 4,368 4,583

3,418 3,299 3,113 3,266

4,586 4,426 4,176 4,382

4,660 4,497 4,244 4,453

5,070 4,893 4,617 4,844

5,150 4,970 4,690 4,921

5,064 4,888 4,612 4,839

5,195 5,014 4,731 4,964

4,831 4,662 4,399 4,616

4,306 4,156 3,922 4,115

56,964 54,978 51,879 54,432

18,595

17,984

18,377

13,095

17,569

17,853

19,425

19,730

19,403

19,905

18,508

16,500

218,253

3,347

3,461

3,322

2,681

2,863

3,420

3,615

3,704

3,611

3,672

3,444

3,477

40,617

1,951

2,018

1,937

1,563

1,669

1,994

2,108

2,160

2,105

2,141

2,008

2,027

23,680

2,928

3,027

2,907

2,345

2,505

2,992

3,162

3,241

3,159

3,212

3,013

3,042

35,532

8,226

8,505

8,166

6,589

7,038

8,406

8,885

9,104

8,875

9,025

8,465

8,545

99,829

26,821

26,489

26,543

19,684

24,607

26,259

28,309

28,834

28,277

28,929

26,973

25,045

318,082

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL Beverages Bottled Water Juice/ Softdrinks Instant Coffee SUB-TOTAL TOTAL

Table 50 Monthly Sales Plan in Pesos - 2018 Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

Total (2018)

Kaldereta

29,119.94 28,104.65 26,520.35

28,162.95 27,181.02 25,648.79

28,778.16 27,774.78 26,209.08

22,557.70 21,771.21 20,543.93

27,513.56 26,554.28 25,057.37

27,957.88 26,983.10 25,462.02

30,418.72 29,358.15 27,703.18

30,897.22 29,819.96 28,138.96

30,384.54 29,325.16 27,672.05

31,170.65 30,083.85 28,387.98

28,983.23 27,972.70 26,395.84

25,838.82 24,937.93 23,532.14

Bicol Express SUB-TOTAL

27,825.72

26,911.26

27,499.13

21,555.14

26,290.74

26,715.31

29,066.78

29,524.01

29,034.12

29,785.28

27,695.09

24,690.43

326,593.01

111,570.67

107,904.03

110,261.15

86,427.98

105,415.95

107,118.32

116,546.83

118,380.15

116,415.87

119,427.76

111,046.86

98,999.33

1,309,514.89

Bottled Water

36,815.06

38,066.05

36,546.99

29,487.79

31,498.32

37,619.27

39,763.83

40,746.76

39,719.16

40,389.33

37,887.34

38,244.77

446,784.66

Juice/ Softdrinks

21,463.91

22,193.27

21,307.62

17,191.97

18,364.15

21,932.78

23,183.11

23,756.17

23,157.06

23,547.78

22,089.07

22,297.46

260,484.34

Instant Coffee

14,638.98

15,136.42

14,532.39

11,725.40

12,524.86

14,958.76

15,811.52

16,202.37

15,793.75

16,060.24

15,065.36

15,207.48

177,657.52

72,917.95 184,488.61

75,395.74 183,299.77

72,386.99 182,648.14

58,405.15 144,833.13

62,387.32 167,803.27

74,510.81 181,629.13

78,758.46 195,305.29

80,705.30 199,085.44

78,669.97 195,085.84

79,997.36 199,425.12

75,041.77 186,088.63

75,749.71 174,749.04

884,926.52 2,194,441.41

Products

Adobo Menudo

341,783.39 329,866.80 311,271.69

Beverages

SUB-TOTAL

TOTAL

81 | P a n d e U l a m

Table 51 Monthly Sales Plan in Units - 2019

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL Beverages Bottled Water Juice/ Softdrinks Instant Coffee SUB-TOTAL TOTAL

Total (2019)

Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

4,873 4,703 4,437 4,656 18,669

4,712 4,548 4,292 4,503 18,055

4,815 4,647 4,385 4,601 18,449

3,431 3,312 3,125 3,279 13,147

4,604 4,443 4,193 4,399 17,639

4,678 4,515 4,260 4,470 17,924

5,090 4,912 4,635 4,864 19,501

5,170 4,990 4,708 4,940 19,808

5,084 4,907 4,630 4,858 19,479

5,216 5,034 4,750 4,984 19,983

4,850 4,681 4,417 4,634 18,581

4,323 4,173 3,937 4,131 16,565

57,189 55,195 52,083 54,647 219,114

3,360 1,959 2,939 8,258 26,927

3,474 2,026 3,039 8,539 26,594

3,336 1,945 2,918 8,198 26,648

2,691 1,569 2,354 6,615 19,762

2,875 1,676 2,515 7,066 24,704

3,433 2,002 3,004 8,439 26,362

3,629 2,116 3,175 8,920 28,421

3,719 2,168 3,253 9,140 28,948

3,625 2,114 3,171 8,910 28,389

3,686 2,149 3,225 9,060 29,043

3,458 2,016 3,025 8,499 27,080

3,491 2,035 3,054 8,579 25,144

40,777 23,774 35,672 100,223 319,337

Table 52 Monthly Sales Plan in Pesos - 2019 Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL

Beverages Bottled Water Juice/ Softdrinks Instant Coffee

Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

Total (2019)

34,107.27 32,918.09 31,062.44

32,986.37 31,836.27 30,041.61

33,706.95 32,531.72 30,697.86

26,421.12 25,499.93 24,062.46

32,225.76 31,102.18 29,348.90

32,746.18 31,604.45 29,822.86

35,628.48 34,386.26 32,447.86

36,188.93 34,927.17 32,958.27

35,588.45 34,347.63 32,411.40

36,509.19 35,236.26 33,249.94

33,947.14 32,763.54 30,916.61

30,264.20 29,209.01 27,562.45

400,320.04 386,362.52 364,582.66

32,591.39

31,520.31

32,208.86

25,246.85

30,793.51

31,290.79

34,045.00

34,580.53

34,006.74

34,886.56

32,438.38

28,919.12

382,528.04

130,679.19

126,384.56

129,145.39

101,230.36

123,470.36

125,464.29

136,507.60

138,654.91

136,354.22

139,881.95

130,065.67

115,954.77

1,533,793.26

36,960.26

38,216.19

36,691.13

29,604.09

31,622.56

37,767.65

39,920.67

40,907.48

39,875.82

40,548.64

38,036.78

38,395.61

448,546.88

23,507.53

24,306.33

23,336.36

18,828.85

20,112.63

24,021.04

25,390.41

26,018.04

25,361.89

25,789.81

24,192.21

24,420.44

285,285.55

17,636.06

18,235.35

17,507.65

14,125.97

15,089.11

18,021.32

19,048.66

19,519.53

19,027.26

19,348.30

18,149.73

18,320.96

214,029.89

SUB-TOTAL

78,103.86

80,757.87

77,535.14

62,558.91

66,824.29

79,810.01

84,359.75

86,445.04

84,264.96

85,686.75

80,378.72

81,137.01

947,862.32

TOTAL

208,783.04

207,142.43

206,680.53

163,789.27

190,294.65

205,274.30

220,867.35

225,099.95

220,619.18

225,568.70

210,444.39

197,091.79

2,481,655.58

82 | P a n d e U l a m

Table 53 Monthly Sales Plan in Units - 2020 Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

4,889 4,719 4,453 4,672

4,729 4,564 4,307 4,519

4,832 4,664 4,401 4,617

3,443 3,323 3,136 3,290

4,620 4,459 4,207 4,414

4,694 4,531 4,275 4,486

5,108 4,929 4,652 4,881

5,188 5,007 4,725 4,957

5,102 4,924 4,646 4,875

5,234 5,051 4,767 5,001

4,867 4,697 4,432 4,650

4,339 4,187 3,951 4,146

57,388 55,387 52,265 54,838

18,734

18,118

18,514

13,193

17,700

17,986

19,569

19,877

19,547

20,053

18,646

16,623

219,878

3,372

3,486

3,347

2,701

2,885

3,445

3,642

3,732

3,638

3,699

3,470

3,503

40,919

1,966

2,033

1,952

1,575

1,682

2,009

2,123

2,176

2,121

2,157

2,023

2,042

23,857

2,950

3,050

2,928

2,363

2,524

3,014

3,186

3,265

3,182

3,236

3,036

3,064

35,796

8,287

8,569

8,227

6,638

7,090

8,468

8,951

9,172

8,941

9,092

8,529

8,609

100,572

27,021

26,687

26,741

19,830

24,791

26,454

28,520

29,049

28,488

29,145

27,174

25,232

320,450

Total (2020)

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL Beverages Bottled Water Juice/ Softdrinks Instant Coffee SUB-TOTAL TOTAL

Table 54 Monthly Sales Plan in Pesos - 2020 Jan 8.24%

Feb 8.52%

March 8.18%

April 6.60%

May 7.05%

June 8.42%

July 8.90%

Aug 9.12%

Sept 8.89%

Oct 9.04%

Nov 8.48%

Dec 8.56%

Total (2020)

Adobo Menudo Kaldereta Bicol Express

34,226.32 33,032.99 31,170.87

33,101.51 31,947.40 30,146.47

33,824.60 32,645.28 30,805.01

26,513.35 25,588.93 24,146.45

32,338.25 31,210.75 29,451.35

32,860.48 31,714.77 29,926.96

35,752.85 34,506.29 32,561.12

36,315.25 35,049.09 33,073.31

35,712.67 34,467.52 32,524.53

36,636.62 35,359.26 33,366.00

34,065.63 32,877.90 31,024.52

30,369.83 29,310.96 27,658.66

401,717.37 387,711.13 365,855.24

32,705.15

31,630.33

32,321.29

25,334.98

30,900.99

31,400.01

34,163.83

34,701.24

34,125.44

35,008.33

32,551.60

29,020.06

383,863.26

SUB-TOTAL

131,135.32

126,825.71

129,596.18

101,583.70

123,901.33

125,902.22

136,984.08

139,138.89

136,830.17

140,370.21

130,519.67

116,359.51

1,539,147.00

37,089.27

38,349.59

36,819.21

29,707.43

31,732.93

37,899.48

40,060.02

41,050.26

40,015.01

40,690.17

38,169.54

38,529.63

450,112.55

23,589.58

24,391.17

23,417.81

18,894.57

20,182.83

24,104.89

25,479.04

26,108.86

25,450.41

25,879.83

24,276.66

24,505.68

286,281.34

17,697.62

18,299.00

17,568.76

14,175.28

15,141.78

18,084.22

19,115.15

19,587.66

19,093.67

19,415.84

18,213.09

18,384.91

214,776.97

SUB-TOTAL

78,376.48

81,039.76

77,805.78

62,777.28

67,057.55

80,088.59

84,654.21

86,746.78

84,559.09

85,985.85

80,659.29

81,420.23

951,170.86

TOTAL

209,511.80

207,865.47

207,401.95

164,360.98

190,958.88

205,990.81

221,638.29

225,885.67

221,389.26

226,356.05

211,178.95

197,779.74

2,490,317.86

Products

Beverages Bottled Water Juice/ Softdrinks Instant Coffee

83 | P a n d e U l a m

Table 55 Monthly Sales Plan in Units - 2021 Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

4,904 4,733 4,466 4,686 18,790

4,743 4,578 4,320 4,532 18,173

4,847 4,678 4,414 4,631 18,570

3,454 3,333 3,145 3,300 13,232

4,634 4,472 4,220 4,428 17,754

4,708 4,544 4,288 4,499 18,040

5,123 4,944 4,666 4,895 19,628

5,204 5,022 4,739 4,972 19,937

5,117 4,939 4,660 4,890 19,606

5,250 5,067 4,781 5,016 20,113

4,881 4,711 4,445 4,664 18,702

4,352 4,200 3,963 4,158 16,673

57,561 55,554 52,423 55,003 220,541

3,382 1,972 2,958 8,312 27,102

3,497 2,039 3,059 8,595 26,767

3,357 1,957 2,937 8,252 26,821

2,709 1,579 2,370 6,658 19,890

2,894 1,687 2,531 7,112 24,865

3,456 2,015 3,023 8,494 26,534

3,653 2,130 3,195 8,978 28,606

3,743 2,182 3,274 9,200 29,137

3,649 2,127 3,192 8,968 28,574

3,710 2,163 3,246 9,119 29,233

3,480 2,029 3,045 8,554 27,256

3,513 2,048 3,073 8,635 25,308

41,043 23,929 35,904 100,876 321,417

Total (2021)

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL Beverages Bottled Water Juice/ Softdrinks Instant Coffee SUB-TOTAL TOTAL

Table 56 Monthly Sales Plan in Pesos - 2021 Jan

Feb

March

April

May

June

July

Aug

Sept

Oct

Nov

Dec

8.24%

8.52%

8.18%

6.60%

7.05%

8.42%

8.90%

9.12%

8.89%

9.04%

8.48%

8.56%

39,233.77 37,865.84 35,731.29

37,944.39 36,621.43 34,557.02

38,773.27 37,421.41 35,311.91

30,392.35 29,332.70 27,679.17

37,069.46 35,777.00 33,760.19

37,668.10 36,354.77 34,305.39

40,983.63 39,554.70 37,324.94

41,628.31 40,176.91 37,912.07

40,937.58 39,510.25 37,283.00

41,996.71 40,532.45 38,247.57

39,049.57 37,688.07 35,563.53

34,813.06 33,599.27 31,705.23

460,490.20 444,434.79 419,381.30

37,490.04

36,257.97

37,050.02

29,041.58

35,421.93

35,993.96

39,162.13

39,778.17

39,118.13

40,130.19

37,314.03

33,265.81

440,023.96

150,320.94

145,380.81

148,556.61

116,445.80

142,028.59

144,322.21

157,025.39

159,495.45

156,848.96

160,906.92

149,615.21

133,383.37

1,764,330.25

37,201.13

38,465.25

36,930.25

29,797.02

31,828.64

38,013.78

40,180.84

41,174.07

40,135.69

40,812.89

38,284.66

38,645.84

451,470.06

25,632.45

26,503.46

25,445.81

20,530.85

21,930.68

26,192.39

27,685.54

28,369.90

27,654.43

28,121.04

26,379.03

26,627.89

311,073.48

20,709.50

21,413.22

20,558.70

16,587.70

17,718.68

21,161.89

22,368.27

22,921.19

22,343.13

22,720.13

21,312.69

21,513.75

251,328.84

SUB-TOTAL

83,543.08

86,381.93

82,934.76

66,915.58

71,478.00

85,368.05

90,234.64

92,465.16

90,133.25

91,654.06

85,976.38

86,787.48

1,013,872.38

TOTAL

233,864.02

231,762.74

231,491.37

183,361.37

213,506.59

229,690.27

247,260.03

251,960.62

246,982.21

252,560.98

235,591.58

220,170.84

2,778,202.63

Products Adobo Menudo Kaldereta Bicol Express SUB-TOTAL

Beverages Bottled Water Juice/ Softdrinks Instant Coffee

Total (2021)

84 | P a n d e U l a m

COST PLAN Table 56 Raw Materials No. Of Units A. Bread Flour Butter Sugar Salt Mineral Water Dry Yeast B. Fillings Adobo: Ground Pork Soy Sauce Vinegar Salt Garlic Onion Sugar Vetsin Menudo: Ground Pork Sugar Salt Tomato Sauce Tomato Paste Onion Garlic Vetsin

Recipe Price

Cost

Qty for 696

Unit

Cost for 696

Unit Cost

696

2017

2018

2019

2020

2021

217,301

218,252

219,113

219,878

220,541

P35/kg P26/225g P46/1000g P18/1000g

35 0.12 0.046 0.018

3.85 230.83 1846.62 69.25

kg g g g

134.65 27.70 84.94 1.25

0.223 0.046 0.141 0.002

48,442.90 9,965.40 30,560.55 448.44

48,654.90 10,009.01 30,694.29 450.41

48,846.85 10,048.49 30,815.38 452.18

49,017.39 10,083.58 30,922.97 453.76

49,165.19 10,113.98 31,016.21 455.13

P20/1000mL

0.02

2154.39

mL

43.09

0.071

15,501.73

15,569.57

15,630.99

15,685.56

15,732.86

P250/125g

2

57.71

g

115.41

0.191

41,522.48 146,441.50

41,704.20 147,082.39

41,868.73 147,662.62

42,014.90 148,178.17

42,141.59 148,624.97

P210/1000g P8/200mL P7/200mL 18/1000g P40/1000g P100/1000g P46/1000g P2/2g

0.22 0.04 0.035 0.018 0.04 0.1 0.046 1

626.99 358.28 358.28 35.83 44.79 26.87 53.74 1.79

g mL mL g g g g g

134.80 14.33 12.54 0.64 1.79 2.69 2.47 1.79

0.223 0.024 0.021 0.001 0.003 0.004 0.004 0.003

48498.25 5155.96 4511.47 232.02 644.50 966.74 889.40 644.50 61,542.83

48710.50 5178.52 4531.21 233.03 647.32 970.97 893.30 647.32 61,812.17

48902.66 5198.95 4549.08 233.95 649.87 974.80 896.82 649.87 62,056.01

49073.40 5217.11 4564.97 234.77 652.14 978.21 899.95 652.14 62,272.67

49221.37 5232.84 4578.73 235.48 654.10 981.16 902.66 654.10 62,460.44

P215/1000g P46/1000g P18/1000g

0.22 0.05 0.02

605.13 51.87 34.58

g g g

130.10 2.39 0.62

0.215 0.004 0.001

46807.31 858.39 223.93

47012.16 862.15 224.91

47197.62 865.55 225.80

47362.41 868.57 226.58

47505.22 871.19 227.27

P40/1000g

0.04

864.48

g

34.58

0.057

12440.48

12494.93

12544.22

12588.02

12625.97

P45/1000g

0.05

518.69

g

23.34

0.039

8397.33

8434.08

8467.35

8496.91

8522.53

P100/1000g P40/1000g P2/2g

0.10 0.04 1.00

25.93 43.22 1.73

g g g

2.59 1.73 1.73

0.004 0.003 0.003

933.04 622.02 622.02 70904.53

937.12 624.75 624.75 71214.84

940.82 627.21 627.21 71495.78

944.10 629.40 629.40 71745.39

946.95 631.30 631.30 71961.73

85 | P a n d e U l a m

Recipe Raw Materials

Price

Cost

Qty for 696

Unit

Cost for 696 696

Unit Cost

2017

2018

2019

2020

2021

160,593

163,902

167,065

170,157

173,091

No. Of Units Kaldereta: Ground Pork Tomato Sauce Tomato Paste Salt Garlic Onion Peanut Chili Vetsin

P215/1000g P40/1000g P45/1000g 18/1000g P40/1000g P100/1000g P25/1000g 5/10g P2/2g

0.215 0.04 0.045 0.018 0.04 0.1 0.025 0.5 1

502.4978 717.854 430.7124 28.71416 35.8927 21.53562 71.7854 57.42832 1.435708

g g g g g g g g g

108.04 28.71 19.38 0.52 1.44 2.15 1.79 28.71 1.44

0.179 0.048 0.032 0.001 0.002 0.004 0.003 0.048 0.002

38868.47 10330.49 6973.08 185.95 516.52 774.79 645.66 10330.49 516.52 69,141.97

39038.57 10375.70 7003.60 186.76 518.79 778.18 648.48 10375.70 518.79 69,444.56

39192.58 10416.63 7031.23 187.50 520.83 781.25 651.04 10416.63 520.83 69,718.52

39329.41 10453.00 7055.78 188.15 522.65 783.98 653.31 10453.00 522.65 69,961.93

39448.00 10484.52 7077.05 188.72 524.23 786.34 655.28 10484.52 524.23 70,172.89

Bicol Express: Ground Pork Siling Sinigang Salt Coconut Milk Onion Garlic Vetsin

P215/1000g P8/1000g P10/1000g P35/1000g P100/1000g P40/1000g P2/2g

0.215 0.008 0.02 0.035 0.1 0.04 1

573.08 81.87 32.75 81.87 24.56 40.93 1.64

g g g g g g g

123.21 0.65 0.65 2.87 2.46 1.64 1.64

0.204 0.001 0.001 0.005 0.004 0.003 0.003

44327.87 235.63 235.63 1030.88 883.61 589.07 589.07 47,891.77

44521.87 236.66 236.66 1035.39 887.48 591.65 591.65 48,101.36

44697.50 237.59 237.59 1039.48 890.98 593.99 593.99 48,291.12

44853.56 238.42 238.42 1043.11 894.09 596.06 596.06 48,459.73

44988.81 239.14 239.14 1046.25 896.79 597.86 597.86 48,605.85

C. Packaging Brown Paper Bag

P32.50/100pcs

0.325

696

pcs

196.3

0.33

70,622.83

70,931.90

71,211.73

71,460.35

71,675.83

23,577

23,680

23,774

23,857

23,929

35,837.29 4,715.43 4,951.20 45,503.93 40,440 171,868.83

35,994.20 4,736.08 4,972.88 45,703.16 40,617 172,621.34

36,136.17 4,754.76 4,992.50 45,883.43 40,777 173,302.21

36,262.30 4,771.36 5,009.92 46,043.58 40,919 173,907.12

36,371.67 4,785.75 5,025.03 46,182.45 41,043 174,431.61

35,377 61,909.07 7,075.32 68,984.39

35,532 62,180.13 7,106.30 69,286.43

35,672 62,425.39 7,134.33 69,559.72

35,796 62,643.28 7,159.23 69,802.52

35,904 62,832.21 7,180.82 70,013.04

752,902.56

756,198.15

759,181.13

761,831.45

764,128.79

No. of Units D. Juice/Softdrinks Powdered Juice Water Cups No. of Units E. Water No. of Units F. Instant Coffee Powdered Coffee Water

TOTAL COST

g liter pc

Unit Cost 1.52 0.20 0.21

mL

4.25

g liter

1.75 0.20

Qty for 1 P76/450g P20/16L P22.75/100pcs

0.17 1.25 0.23

9.00 0.15 0.45 Qty for 1

5.25/350mL Qty for 1 P50/500g P20/16L

0.10 1.25

86 | P a n d e U l a m

CHAPTER VII

STATEMENT OF FINANCIAL POSITION

87 | P a n d e U l a m

FINANCIAL STUDY The financial aspect of the project feasibility study quantifies the result of the market technical, marketing, management, taxation, and legal phase of the project study and expresses in peso terms the possible outcome of operating the project. The major parts of the financial study are: 

Statement of Assumptions



Projected Financial Statements



Details of various amounts contained in the projected statement; and



Analysis of the financial projection

I. Major Assumptions 1. Inflation Rate is 3.48% 2. Input tax will be computed based on the total purchases connected to production by 12% 3. Output Tax will be computed based on the total sales by 12% 4. 1 Month Inventory buffer is included 5. VAT repayment for the year is 11 months. 6. Utilities Inflation rate of 3.48% 7. Expanded withholding tax is 5% 8. Annual Increase in rental fees is 5% 9. Supplies (Expendable) repurchase every beginning of the quarter 10. Supplies (non-expendable) repurchase every beginning of the year 11. Supplies annual price increase is 2% 88 | P a n d e U l a m

12. Sales were computed based on units sold multiplied by its unit selling price. 13. All sales and Purchases are in cash basis. 14. Salaries and wages of all the employees will increase by 2% on the third year 15. Fixed assets are depreciated by using the straight-line method. 16. The partnership is subjected to 30% income tax 17. Payment good for 11 months will be remitted to SSS and PhilHealth 18. There is steady supply of fillings.

89 | P a n d e U l a m

II. Financial Statement

Pan de Ulam Partnership Statement of Recognized Revenue and Expenses For the Years December 31, 2017 to December 31, 2021 2017

2018

2019

2020

2021

2,184,875.10

2,194,441.41

2,481,655.59

2,490,317.86

2,778,202.63

Cost of Sales

778,815.99

809,447.42

840,921.06

873,217.47

906,335.29

Gross Profit

1,406,059.11

1,384,993.99

1,640,734.53

1,617,100.39

1,871,867.34

Rent Expense

180,000.00

189,000.00

198,450.00

208,372.50

218,791.13

Salaries and Wages

554,112.00

554,112.00

554,112.00

554,112.00

554,112.00

SSS,PHIC

48,447.60

48,447.60

48,447.60

48,447.60

48,447.60

Supplies Expense

79,020.00

80,600.40

82,212.41

83,856.66

85,533.79

Utilities

92,400.00

95,615.52

98,942.94

102,386.15

105,949.19

Organizational Cost

8,613.50

-

-

-

-

Taxes and Licenses

29,977.71

29,924.98

33,867.39

33,834.92

37,175.99

Spoilage

3,245.07

2,698.16

2,102.30

1,455.36

1,510.56

Advertising Depreciation (See Schedule of Equipment)

7,200.00

-

-

-

-

64,764.00

64,764.00

64,764.00

64,764.00

64,764.00

1,067,779.88

1,065,162.66

1,082,898.64

1,097,229.19

1,116,284.26

Net Income before taxes

338,279.23

319,831.33

557,835.89

519,871.20

755,583.09

Income Tax

101,483.77

95,949.40

167,350.77

155,961.36

226,674.93

Net Profit/Loss

236,795.46

223,881.93

390,485.13

363,909.84

528,908.16

Sales

Less: Operating Expenses

Total Operating Expenses

90 | P a n d e U l a m

Pan de Ulam Partnership Statement of Cash Flow For the Years December 31, 2017 to December 31, 2021 2017

2018

2019

2020

2021

Cash flow from Operating Activities Sales

2,184,875.10

2,194,441.41

2,481,655.59

2,490,317.86

2,778,202.63

Cost of Sales

(778,815.99)

(809,447.42)

(840,921.06)

(873,217.47)

(906,335.29)

Rent Expense

(180,000.00)

(189,000.00)

(198,450.00)

(208,372.50)

(218,791.13)

Salaries and Wages

(554,112.00)

(554,112.00)

(554,112.00)

(554,112.00)

(554,112.00)

SSS,PHIC

(48,447.60)

(48,447.60)

(48,447.60)

(48,447.60)

(48,447.60)

Supplies Expense

(79,020.00)

(80,600.40)

(82,212.41)

(83,856.66)

(85,533.79)

Utilities

(92,400.00)

(95,615.52)

(98,942.94)

(102,386.15)

(105,949.19)

Organizational Cost

(8,613.50)

-

-

-

-

Taxes and Licenses

(29,977.71)

(29,924.98)

(33,867.39)

(33,834.92)

(37,175.99)

Advertising

(7,200.00)

-

-

-

-

(101,483.77)

(95,949.40)

(167,350.77)

(155,961.36)

(226,674.93)

(109,901.33)

(2,552.62)

(2,622.80)

(2,691.37)

(2,759.82)

127,898.88

(101,253.98)

2,903.11

123.14

2,921.46

322,802.07

187,537.49

457,631.74

427,560.98

595,344.36

187,537.49

457,631.74

427,560.98

595,344.36

498,982.07

686,519.56

1,144,151.30

1,571,712.28

498,982.07

686,519.56

1,144,151.30

1,571,712.28

2,167,056.64

-

-

-

-

-

Income Taxes Increase (Decrease in Short term assets) Increase (Decrease in Short term liabilities) Cash Provided by Operating Activities Cash flow used for Investing Activities Purchase of Store and Production Equipments Purchase of Baking Equipments Purchase of Furniture and Fixtures Cash flow provided by Financing Activities Capital Invested by the Partners Net Increase (Decrease) in Cash Beginning Balance Cash Ending Balance

(12,520.00) (306,000.00) (5,300.00)

500,000.00 498,982.07

91 | P a n d e U l a m

Pan de Ulam Partnership Statement of Changes in Owner’s Equity For the year Ended December 31,2017 to December 31,2021

Invested Capital Retained Earnings Total Partners’' Equity

Pan de Ulam Partnership Projected Changes in Partners' Equity 2017-2021 2017 2018 2019 500,000.00 500,000.00 500,000.00 236,795.46 223,881.93 390,485.13 736,795.46 460,677.40 614,367.06

2020 500,000.00 363,909.84 754,394.97

2021 500,000.00 528,908.16 892,818.00

Invested Capital Retained Earnings Balances, Year End

D. Camille, Capital Statement of Partners' Capital 2017-2021 2017 2018 2019 125,000.00 125,000.00 125,000.00 59,198.87 55,970.48 97,621.28 184,198.87 180,970.48 222,621.28

2020 125,000.00 90,977.46 215,977.46

2021 125,000.00 132,227.04 257,227.04

Invested Capital Retained Earnings Balances, Year End

D. Isabel, Capital Statement of Partners' Capital 2017-2021 2017 2018 2019 125,000.00 125,000.00 125,000.00 59,198.87 55,970.48 97,621.28 184,198.87 180,970.48 222,621.28

2020 125,000.00 90,977.46 215,977.46

2021 125,000.00 132,227.04 257,227.04

Invested Capital Retained Earnings Balances, Year End

G. Princes Dianne, Capital Statement of Partners' Capital 2017-2021 2017 2018 2019 125,000.00 125,000.00 125,000.00 59,198.87 55,970.48 97,621.28 184,198.87 180,970.48 222,621.28

2020 125,000.00 90,977.46 215,977.46

2021 125,000.00 132,227.04 257,227.04

Invested Capital Retained Earnings Balances, Year End

O. Krystel Rose, Capital Statement of Partners' Capital 2017-2021 2017 2018 2019 125,000.00 125,000.00 125,000.00 59,198.87 55,970.48 97,621.28 184,198.87 180,970.48 222,621.28

2020 125,000.00 90,977.46 215,977.46

2021 125,000.00 132,227.04 257,227.04

92 | P a n d e U l a m

Pan de Ulam Partnership Statement of Financial Position For the Years December 31, 2017 to December 31, 2021 ASSETS CURRENT ASSETS Cash on hand Prepaid Rent Inventory Allowance for spoilage TOTAL CURRENT ASSETS

2017

2018

2019

2020

2021

498,982.07 45,000.00 64,901.33

686,519.56 45,000.00 67,453.95

1,144,151.30 45,000.00 70,076.75

1,571,712.28 45,000.00 72,768.12

2,167,056.64 45,000.00 75,527.94

3,245.07

5,943.22

8,045.53

9,500.89

11,011.45

605,638.34

793,030.29

1,251,182.53

1,679,979.51

2,276,573.13

12,520.00

12,520.00

12,520.00

12,520.00

12,520.00

306,000.00

306,000.00

306,000.00

306,000.00

306,000.00

5,300.00

5,300.00

5,300.00

5,300.00

5,300.00

(64,764.00)

(129,528.00)

(194,292.00)

(259,056.00)

(323,820.00)

NON-CURRENT ASSETS Production & Store Equipment Baking Equipment Furniture and Fixtures Accumulated Depreciation TOTAL NONCURRENT ASSETS TOTAL ASSETS

259,056.00

194,292.00

129,528.00

64,764.00

-

864,694.34

987,322.29

1,380,710.53

1,744,743.51

2,276,573.13

LIABILITIES & PARTNER'S CAPITAL LIABILTIES Accounts Payable Vat Payable EWT Payable Utilities Payable SSS,PHIC Payable TOTAL LIABILITIES

102,000.00 13,411.58 750.00 7,700.00 4,037.30 127,898.88

13,824.41 787.50 7,995.68 4,037.30 26,644.89

16,381.12 826.88 8,302.71 4,037.30 29,548.01

16,144.09 868.22 8,621.54 4,037.30 29,671.15

18,691.08 911.63 8,952.61 4,037.30 32,592.61

125,000.00 125,000.00 125,000.00 125,000.00 236,795.46

125,000.00 125,000.00 125,000.00 125,000.00 460,677.40

125,000.00 125,000.00 125,000.00 125,000.00 851,162.52

125,000.00 125,000.00 125,000.00 125,000.00 1,215,072.36

125,000.00 125,000.00 125,000.00 125,000.00 1,743,980.52

736,795.46

960,677.40

1,351,162.52

1,715,072.36

2,243,980.52

864,694.34

987,322.29

1,380,710.53

1,744,743.51

2,276,573.13

PARTNER'S CAPITAL Partner A Partner B Partner C Partner D Retained Earnings TOTAL PARTNER'S CAPITAL TOTAL LIABILITIES & PARTNER'S CAPITAL

93 | P a n d e U l a m

III. Financial Analysis

Year 2017 2018 2019 2020 2021

ASSET TURNOVER Net Sales Average Total Asset 2,447,060.11 967,285.54 2,457,774.38 11,029,344.75 2,779,454.26 1,289,781.71 2,789,156.00 1,671,626.82 3,111,586.95 2,123,400.14

Ratio 2.53 0.22 2.15 1.67 1.47

The total asset turnover measures the ability of a company to use its assets to efficiently generate sales.  

AT= Net sales /average total assets Ave total asset= beginning+ ending asset

Year

Cost of Sales

2017 2018 2019 2020 2021

778,815.99 809,447.42 840,921.06 873,217.47 906,335.29

WORKING CAPITAL TURNOVER Operating Ave. Working Capital Expenses 1,065,007.17 289,840.18 1,063,033.41 434,908.38 1,078,088.27 664,216.58 1,093,083.85 880,004.37 1,109,452.42 1,179,231.59

Ratio 6.36 4.31 2.89 2.23 1.71

Working capital is a financial metric a business can use to in order to help measure the cash and operating liquidity position of the business firm.  

WCT= cost of sales + operating expenses/ working capital AWC= (total Current asset – total current liabilities)/2 Year 2017 2018 2019 2020 2021

CURRENT RATIO Current Assets Current Liabilities 707,579.24 127,898.88 896,461.66 26,644.89 1,357,981.16 29,548.01 1,789,679.88 29,671.15 2,391,055.79 32,592.61

Ratio 5.53 33.64 45.96 60.32 73.36

Current Ratio indicates the ability to pay current obligations. 

CR= Current assets/ current liabilities 94 | P a n d e U l a m

Year

Current Assets

2017 2018 2019 2020 2021

707,579.24 896,461.66 1,357,981.16 1,789,679.88 2,391,055.79

QUICK RATIO Inventory 64,901.33 67,453.95 70,076.75 72,768.12 75,527.94

Current Liabilities 127,898.88 26,644.89 29,548.01 29,671.15 32,592.61

Ratio 5.02 31.11 43.59 57.86 71.04

Quick Ratio indicates the ability to pay current obligations from the more liquid current assets. 

QR= (current assets- inventory) /current liabilities Year 2017 2018 2019 2020 2021

GROSS PROFIT MARGIN Gross Profit Net Sales 1,406,059.11 2,447,060.11 1,384,993.99 2,457,774.38 1,640,734.53 2,779,454.26 1,617,100.39 2,789,156.00 1,871,867.34 3,111,586.95

Ratio 0.57 0.56 0.59 0.58 0.60

Gross Profit is what have left after paying all cost associated with producing the product. It is important to track the gross profit margin in order to track profitability. 

GPM= gross profit/net sales Year 2017 2018 2019 2020 2021

RETURN ON SALES Net Income Net Sales 238,736.36 2,447,060.11 225,372.41 2,457,774.38 393,852.38 2,779,454.26 366,811.58 2,789,156.00 533,690.45 3,111,586.95

Ratio 0.10 0.09 0.14 0.13 0.17

The rate of return on sales the amount of net income per peso of sales or the profitability based on sales. 

ROS= net income(before interest & tax)/net sales

95 | P a n d e U l a m

Year 2017 2018 2019 2020 2021

OPERATING RATIO Cost of Sales Operating Expenses 778,815.99 1,065,007.17 809,447.42 1,063,033.41 840,921.06 1,078,088.27 873,217.47 1,093,083.85 906,335.29 1,109,452.42

Net Sales

Ratio

2,447,060.11 2,457,774.38 2,779,454.26 2,789,156.00 3,111,586.95

0.75 0.76 0.69 0.70 0.65

The operating profit margin gives information about the firm’s profitability, particularly with regard to cost control. It shows how much cash is thrown off after the most of the expenses are met. 

OR= cost of sales +operating exp/net sales Year 2017 2018 2019 2020 2021

RETURN ON EQUITY Net Income Owner’s Equity 238,736.36 738,736.36 225,372.41 964,108.77 393,852.38 1,357,961.15 366,811.58 1,724,772.73 533,690.45 2,258,463.18

Ratio 0.32 0.23 0.29 0.21 0.24

Return on equity indicates profitability in the use of invested capital or the amount of return per peso of owner’s equity 

ROE= net income/ owners equity Year 2017 2018 2019 2020 2021

RETURN ON INVESTMENT Net Income Invested Capital 238,736.36 500,000.00 225,372.41 500,000.00 393,852.38 500,000.00 366,811.58 500,000.00 533,690.45 500,000.00

Ratio 0.48 0.45 0.79 0.73 1.07

This is used to evaluate the efficiency of an investment or to compare the efficiency of a number of different investments. 

ROI= net income/ investment

96 | P a n d e U l a m

CONCLUSION Pan de Ulam was established at Dona Rosario Bayview Subdivision, Sucat, Muntinlupa CIty where a lot of potential buyers go like students, workers, and even ordinary passerbys. Upon deciding on where to put up the business, the proponents conducted a study to find out whether the proposed product will be successful in the market or not. Using the results they had from the survey, Pan de Ulam made a remark that it will do well in the market from the first year to the consecutive years. The target market is at the said location its customers are willing to patronize the product. As the business generates an increasing sale, it will be ideal to supply the increasing demand for the product through additional investments. After a few years of increasing in sales, the business may expand its production and its market. This study shows that the business will have a positive growth in sales and in demand as it operates. Good management and good quality of product must be maintained for its continuous success. The proponents conclude with much confidence that Pan de Ulam will in its own measure contribute to the improvement of the economy of both national and local levels by way of paying taxes and payment of licenses, as well as, giving employment to its employees, thereby, helping them improve their economic condition in life.

97 | P a n d e U l a m

RECOMMENDATIONS Pan de Ulam is a business stall that offers a new innovation of Pan de sal in the market. Since it is a new business, it has to go through different endorsements as it may seem in order to achieve its goal to be the leading stall business in the Philippines. To the customers. This study is a big help to them since it gives a vast of information on how to have their favorite Pan de sal as well as achieving their satisfaction to the food they consume. To the management. This study will help the partnership deals with many risks that the partnership, and the business, will encounter. It will also help in dealing with the customer’s demand and have an idea on their concerns, the number of people who are willing to spend for the Pan de sal offered by the partnership, in order for the management to be prepared on the supply. This will also help in achieving the company’s goals and missions. We recommend to the management to have a more conducive to locate from, for the customers to experience a more exclusive dining experience. We also recommend to have a more strategic schemes, may be a promo, that is very catchy to the eyes of the customers, with this, being the leading stall business in the Philippines can be easier. To the future researchers. This may serve as a guide on their future studies.

98 | P a n d e U l a m

SCHEDULES

99 | P a n d e U l a m

Schedule 1 Gross Sales Pan De Ulam Adobo Menudo Kaldereta Bicol Express Beverages Bottled Water Juice/Softdrinks Instant Coffee TOTAL GROSS SALES

2017

2018

2019

2020

2021

340,293.44 328,428.80 309,914.75 325,169.29

341,783.39 329,866.80 311,271.69 326,593.01

400,320.04 386,362.52 364,582.66 382,528.04

401,717.37 387,711.13 365,855.24 383,863.26

460,490.20 444,434.79 419,381.30 440,023.96

444,836.97 259,348.80 176,883.05

446,784.66 260,484.34 177,657.52

448,546.88 285,285.55 214,029.89

450,112.55 286,281.34 214,776.97

451,470.06 311,073.48 251,328.84

2,184,875.10

2,194,441.41

2,481,655.58

2,490,317.86

2,778,202.63

Schedule 2 Cost of Goods Sold Adobo Menudo Kaldereta Bicol Express Bottled Water Juice/Softdrinks Instant Coffee TOTAL COST OF GOODS SOLD

2017 88,618.75 95,791.50 89,468.64 72,098.71 261,776.79 99,991.74 71,069.87

2018 92,103.67 99,559.66 92,989.03 74,934.01 272,072.25 103,923.49 73,865.32

2019 95,685.33 103,430.98 96,603.43 77,847.99 282,649.42 107,966.91 76,737.00

2020 99,359.72 107,402.69 100,314.55 80,838.66 293,504.16 112,114.21 79,683.47

2021 103,127.39 111,475.41 104,119.30 83,903.54 304,638.48 116,365.92 82,705.24

778,815.99

809,447.42

840,921.06

873,217.47

906,335.29

Schedule 3 Inventories 2017

2018

2019

2020

2021

Beginning Balance

-

64,901.33

67,453.95

70,076.75

72,768.12

Purchases

843,717.32

812,000.04

843,543.86

875,908.83

909,095.11

843,717.32

876,901.37

910,997.81

945,985.59

981,863.23

less: Cost of Sales

778,815.99

809,447.42

840,921.06

873,217.47

906,335.29

End Balance

64,901.33

67,453.95

70,076.75

72,768.12

75,527.94

Inventory

100 | P a n d e U l a m

Schedule 4 Inventory Buffer Adobo Menudo Kaldereta Bicol Express Bottled Water Juice/Softdrinks Instant Coffee

add: Input Vat at 12%

2017 7,384.90 7,982.63 7,455.72 6,008.23 21,814.73 8,332.65 5,922.49

2018 7,675.31 8,296.64 7,749.09 6,244.50 22,672.69 8,660.29 6,155.44

2019 7,973.78 8,619.25 8,050.29 6,487.33 23,554.12 8,997.24 6,394.75

2020 8,279.98 8,950.22 8,359.55 6,736.56 24,458.68 9,342.85 6,640.29

2021 8,593.95 9,289.62 8,676.61 6,991.96 25,386.54 9,697.16 6,892.10

64,901.33 101,246.08

67,453.95 97,440.00

70,076.75 101,225.26

72,768.12 105,109.06

75,527.94 109,091.41

64,901.33

67,453.95

70,076.75

72,768.12

75,527.94

Schedule 5 Annual VAT Return Output Vat Less: Input Vat Vat Due, Beginning Vat Due VAT Paid VAT Payable

2017 262,185.01

2018 263,332.97

2019 297,798.67

2020 298,838.14

2021 333,384.32

101,246.08

97,440.00

101,225.26

105,109.06

109,091.41

160,938.93 147,527.36

165,892.96 152,068.55

196,573.41 180,192.29

193,729.08 177,584.99

224,292.90 205,601.83

13,411.58

13,824.41

16,381.12

16,144.09

18,691.08

Schedule 6 Utilities Expense Power Water Gas Total Utilities Expense Monthly Consumption

2017 5,500.00 1,000.00 1,200.00 7,700.00

2018 66,000.00 12,000.00 14,400.00 92,400.00

2019 68,534.40 12,460.80 14,952.96 95,948.16

2020 71,166.12 12,939.29 15,527.15 99,632.57

2021 73,898.90 13,436.16 16,123.40 103,458.46

7,700.00

7,995.68

8,302.71

8,621.54

Expense per month X 12 X 3.84% (Inflation rate)

101 | P a n d e U l a m

Schedule 7 Utilities Payable 2017 Beginning Utilities Payable Add: Utilities Expense Less: Payments Ending Utilities Expense Increase in Utilities Expense

2018

2019

2020

2021

7,700

7,996

8,303

8,622

92,400

95,948

99,633

103,458

107,431

84,700

87,952

91,330

94,837

98,479

7,700

7,996

8,303

8,622

8,953

7,700

296

307

319

331

Schedule 8 Advertising Expense 2017

2018

2019

2020

2021

Signage: Office

5000

-

-

-

-

Store

2000

-

-

-

-

Free Taste

200

-

-

-

-

TOTAL ADVERTISING EXPENSE

7200

-

-

-

-

Schedule 9 Tax and Licenses Municipal Tax* Community Tax BIR Barangay Business Permit Mayor's Permit BFAD Sanitary Permit Special book of accounts Sign Permit Subdivision Fee** TOTAL TAX AND LICENSES

2017 16,872.71 500.00 530.00

2018 16,619.93 600.00 530.00

2019 19,688.81 720.00 530.00

2020 19,405.20 864.00 530.00

2021 22,462.41 1,037.00 530.00

600.00

600.00

600.00

600.00

600.00

2,875.00

2,975.05

600.00

600.00

3,078.58 650.00 600.00

3,185.72 650.00 600.00

3,296.58 650.00 600.00

400.00

400.00

400.00

400.00

400.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

100.00 7,500.00

29,977.71

29,924.98

33,867.39

33,834.92

37,175.99

*P4,218.18 Quarterly * 4 = 16,872.71 **625.00 per month

102 | P a n d e U l a m

Schedule 10 Rent Expense Monthly Rental Fees Monthly Expanded Withholding Tax Prepaid rent Rent Expense Rental Fees Paid Add: Rental Fess Paid - Prepaid Expanded WT on Rent at 5% EWT Due EWT Paid Add: EWT Paid EWT Payable Increase in EWT Payable

2017 15,000.00 750.00 45,000.00 180,000.00

2018 15,750.00 787.50 47,250.00 189,000.00

2019 16,537.50 826.88 49,612.50 198,000.00

2020 17,364.38 868.22 52,093.13 207,000.00

2021 18,232.59 911.63 54,697.78 216,000.00

135,000.00 45,000.00

141,750.00 2,250.00

148,837.50 2,362.50

156,279.38 2,480.63

164,093.34 2,604.66

9,000.00 8,250.00

9,450.00 8,662.50 750.00 787.50 37.50

9,900.00 9,073.13 787.50 826.88 39.38

10,350.00 9,481.78 826.88 868.22 41.34

10,800.00 9,888.37 868.22 911.63 43.41

750.00 750.00

103 | P a n d e U l a m

Schedule 11 Salaries Expense

Employees

Monthly Salary

EE Share

ER Share

PhilHealth Premium EE ER Share Share

SSS Premiums

Total Deductions

Witholding Tax

13th Month Pay

Monthly Net Pay

Annual Net Pay

A. Administrative Personnel 1. Manager

11,804.00

436.00

884.00

137.50

137.50

573.50

1,069.13

11,804.00

10,161.37

121,936.44

2. Bookkeeper

11,804.00

436.00

884.00

137.50

137.50

573.50

1,069.13

11,804.00

10,161.37

121,936.44

B. Production and Marketing Personnel 3. Baker/Cook

8,008.00

290.70

589.30

100.00

100.00

390.70

309.93

8,008.00

7,307.37

87,688.44

4. Sales Crew

7,280.00

272.50

552.50

100.00

100.00

372.50

164.33

7,280.00

6,743.17

80,918.04

5. Sales Crew

7,280.00

272.50

552.50

100.00

100.00

372.50

164.33

7,280.00

6,743.17

80,918.04

104 | P a n d e U l a m

WORKSHEETS

105 | P a n d e U l a m

Worksheet No. 1 PERSONAL ASSESSMENT FORM PERSONAL CHARACTERISTICS SITUATION COMMITMENT DECISION-MAKER FLEXIBLE PROGRESSIVE MOTIVATION PROBITY TAKING RISKS FINANCIAL SITUATION SKILLS BUSINESS MANAGEMENT SKILLS TECHNICAL SKILLS COMMUNICATION SKILLS KNOWLEDGE OF YOUR LINE OF BUSINESS

STRENGTH

WEAKNESS

        STRENGTH

WEAKNESS

   

There are eight personal characteristics of the owners as well as skills -business management skills, technical skills, communication skills and knowledgeable in the food industry that is listed as their personal strengths that will serve as their advantage to manage their business successfully in the future. The owners’ could say that they have enough necessary characteristics and skills to go into a business, since having those could help them manage the business well.

106 | P a n d e U l a m

Worksheet No. 2 SWOT ANALYSIS I.

PRODUCTION / OPERATIONS

Product or Service

STRENGTHS The customers will buy the product because most of them love eating Pan de sal and through us, they get to try a new taste of Pan de sal with their favorite Pinoy’s dishes as fillings.

The making of the ‘Pan de Ulam’ is timely. The product can be easily imitated or can be done at home.

Process

Capacity

Inventory

Workforce

Quality

WEAKNESSES

While going through the survey, the business makes sure that it has the capacity to give the customers the sufficient and fulfilling ‘Pan de Ulam’ they wanted. There is sufficient and enough inventory for the business. The business’ workforce is very reliable, highly skilled and trained. The employees undergo through interviews and trainings before they start their job. The quality of the Pan de Ulam is better than its competitors.

107 | P a n d e U l a m

II.

MARKETING STRENGTHS

WEAKNESSES

Customer Analysis

Buying Supplies

Supplies in the business can be easily purchased locally and/or abroad and its buying time is quite short since it is just a meter away from the store. The customer goes to the stall to buy.

Selling Products/Services

Product and Service Planning

Pricing

The service that the business will conduct is a counter bakery type that lessens the time for the customer to wait for their order. The price is much lower from its competitors and is very reasonable that would attract the customers to buy and try ‘Pan de Ulam’. The business is in the state where it wanted customers to go in many times even at lower but reasonable margin for our pricing.

The distribution of product is done manually.

Distribution Marketing Research

Opportunity Analysis

The business has a pricing policy

The business do the market research before conducting the business. There is a detailed review prepared for each product to help the business forecast whether market demand conditions will support launching the product into the market.

108 | P a n d e U l a m

III.

FINANCE/ACCOUNTING

Capital Budgeting

Financial Operations

Financial Records

STRENGTHS The business uses different capital budgeting techniques to determine which projects will yield the most return over an applicable period of time. The business has specified tracks where money comes from and where it goes in a business operation. The record of the business is surely kept safely in the office.

Capital budgeting decisions are for long term and are majorly irreversible in nature.

The business hired an experienced and trusted employee for its managing of business. Funds for the business will come from the personal income and savings of the partners.

Funds Sourcing

IV.

WEAKNESSES

MANAGEMENT

Planning

Organizing

Motivating Staffing Controlling

STRENGTHS The planning done by the owners of the business. The business has a clear organizational structure, and its functions and responsibilities are clearly defined and known by all. The business owners are good motivators, as well as their employees. The staff is just right.

WEAKNESSES

The business owners are open for suggestions of the employee and the customers about the 109 | P a n d e U l a m

management of the business. V. EXTERNAL ASSESSMENT

Economic Forces Social, cultural, demographic and environmental forces Political, governmental and legal Competitive

Controlling

STRENGTHS The planning done by the owners of the business. The business has a clear organizational structure, and its functions and responsibilities are clearly defined and known by all. The business owners are good motivators, as well as their employees. The staff is just right.

WEAKNESSES

The manager will manage the business up to his/her best yet the business owners’ still the one to decide what’s good for the business.

110 | P a n d e U l a m

Worksheet No. 3

Brief History

Business Form Principal Activity Owners’

DESCRIPTION OF THE BUSINESS How it was conceived: ‘Pan de Ulam’ would give a meaning of planning and innovating a new product using the most popular bread of the Filipino which is ideal to the business’ main service – that is, to provide a Pan de sal with a taste of Filipino’s favorite dishes fillings they can choose. Partnership Service  Name: Camille Grace Datay Description of Skills: Able to make important and difficult decisions, strategic business planning skills, have the practical abilities and leadership skills suited for the business. Relevant Experience: Graduate of Bachelor of Business and Administration – Major in Financial Management; Took up Masteral Degree; Certified Public Accountant (CFA)  Name: Princes Dianne Garciano Description of Skills: Have the practical abilities suited for the business, sales and marketing skills, creative, strategic business planning skills, customer relationships, negotiating skills. Relevant Experience: Corporate Associate and Human Resource Coordinator, Graduate of Bachelor of Business and Administration – Major in Marketing. 111 | P a n d e U l a m

 Name: Krystel Rose Olino Description of skills: Committed, creative, organized, finance and accounting skills, willing to work well with others, time management and negotiating skills. Relevant Experience: Restaurant Manager; Flight Attendant; Graduate in Hotel and Restaurant Management course.  Name: Isabel Dellica Description of skills: Motivated, have the practical abilities suited for the business, finance and accounting skills. Relevant Experience: 4-year experience as a technical Product Consultant, Marketing and Communication Coordinator. 1. Sales/Marketing Geographical Area: Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City 2. Customers: the potential customers are employed, student and the residents of the location. 3. Selling methods or techniques: Advertising and Promotion 4. Workforce Complement: 4-5 Workers 5. Customers’ needs being satisfied: The business tends to satisfy their customers’ desires for their favorite bread ‘Pan de Sal’ with preferred Pinoy’s favorite dishes filling. 112 | P a n d e U l a m

Worksheet No. 4

No. of Products No. of Customers No. of Outlets Number of Employees

VISION DETAILS Current 4

Goal 8

1 5

3 15

Worksheet No. 5 CUSTOMERS OF THE BUSINESS Business: ‘Pan de Ulam’ bakery CHARACTERISTICS: 1. Who will be your customers?

Dona Rosario Bayview Subdivision Passerbys Employed, Students, Adults, Elderly and  Age Children Any  Gender 2. Location: Where customers live/work; Nearby 3. Income levels Medium 4. Number of customers 2.4% Growth rate per year 6. When will they buy the Daily product/service 7. Future size of market: As the population grows every year, the number of potential customers will increase. 8. Why do customers’ need this product To satisfy the customers’ craving in Pan de or service? sal with fillings and called as ‘Pan de Ulam’ in a reasonable and affordable price for everyone.

113 | P a n d e U l a m

Worksheet No. 6 MARKETING PLAN - PRODUCT Product, services or range of products Pan de Ulam Pan de Ulam- Filipino’s dishes fillings High Brown The packaging includes brown paper bag N/A There is a manual on how to properly make ‘Pan de Ulam’ N/A N/A N/A

Product, service or range General Description Quality Color Packaging Delivery Instruction manual Spare parts Repairs Other features

Worksheet No. 7 MARKETING PLAN – PRICE Product, service or range Competitors’ prices  Highest  Lowest My price  Highest  Lowest Reason for setting price Discounts will be given to the following types of customers Reasons for discounts Credit will be given to the following types of customers Reason for credit Ideas for special prices to increase sales such as special offers, month-end reductions, bulk orders, etc

PHP 20.00 PHP 2.00 PHP 9.00 PHP 6.00 Reasonable price for the product Senior Citizens Forms of sales promotion N/A N/A N/A

114 | P a n d e U l a m

Worksheet No. 8 MARKETING PLAN- PLACE  The business is located at Dona Rosario Bayview Subdivision, Sucat, Muntinlupa City o Reason for choosing this location is near to customers and practical and suitable for the kind of business we have. METHODS OF DISTRIBUTION  To get the products or services to my customers, we sell directly from the shop. o My reason for choosing this form of distribution: the clients find these methods more accommodating with the type of business we have.

Worksheet No. 9 MARKETING PLAN – PROMOTION TYPES OF ADVERTISING DESCRIBE HOW YOU USE IT COST Free Taste Tarpaulin

Free taste will be given to the passerby near the location Display near the establishment

PHP 200.00 PHP 500.00

Worksheet No. 10 TASK

General office administration

STAFF REQUIREMENTS SKILLS, EXPERIENCE AND DO YOU OTHER REQUIREMENTS TO HAVE TIME COMPLETE THIS TASK AND SKILLS TO PERFORM THE TASK

NUMBER OF EMPLOYEES REQUIRED

It must possess excellent typing skills, strong oral and written skill and the ability to communicate well with 115 | P a n d e U l a m

others. Record-keeping

Marketing & Production

Ensures that the financial records of the company are accurate and complete and must be kept in a safe place. It must be highly organized, detail-oriented, and proficient at wordprocessing, data-entry and budgeting. You’ll be the one to promote the products and service that the business is offering.

Costing & Pricing

Buying products, raw materials, services, etc. Supervising production

Provide an accurate product cost information to allow pricing decisions to be made at the point of quotation. Finding the best merchandise for the raw materials at the lowest possible purchase cost. Ensures that production meets health, sanitation, and quality standards set by the corporation, food, industry, and government agencies.

1

Also responsible for coordinating shifts, arranging schedules and monitoring employee performance. Production

Selling Stock Control

Responsible for performing production work. Operates, tends, and cleans machines. Assembles finished product. Inspect products to ensure high quality. Sells the business products to customers Always check that the stock is

2

116 | P a n d e U l a m

Cleaning Delivery Other tasks: (Specify)  Service crew

enough and properly maintained. The ones who maintained the business operates in a hygienic environment. N/A Prepare the goods, keep them warm and serve it to customers with a smile and maintain the stall clean.

YES

Total number of employees

2

6

Worksheet No. 11 BUSINESS ORGANIZATION STRUCTURE SECTION STAFF

OTHER TASKS SPECIFIED

 

Vice President – Operations Service Crew

The structure of my business looks like this since it is an arrangement of authority, communication and duties in the organization. The general manager has most of the decision making power and has tight control over the business, while the bottom part is responsible for the making of ‘Pan de Ulam’ and serving the customer.

117 | P a n d e U l a m

Worksheet No. 13 STAFF COSTING

STAFF REQUIREMENT No. 1 Manager

2

Bookkeeper

3

Sales crew

4

Baker/Cook

Employer

Qualifications  Male/Female  College degree graduate  Has experience in managing a business  Must be able to work quickly while under pressure  Must be hospitable, accommodating and hardworking  Male/Female  College degree graduate  Has experience in managing a business  Must be able to work quickly while under pressure  Must be hospitable, accommodating and hardworking  Male/Female  At least high school graduate  Must be able to work quickly, while under pressure  Must be hospitable, accommodating and hardworking  Male/Female  At least high school graduate  Must be able to work quickly, while under pressure  Must be hospitable, accommodating and hardworking

118 | P a n d e U l a m

APPENDICES

119 | P a n d e U l a m

ARTICLES OF PARTNERSHIP

OF _________________________________________________________ (Partnership Name)

KNOW ALL MEN BY THESE PRESENTS: That we, the undersigned partners, all of legal age, residents and citizens of the Philippines, have on this day voluntarily associated ourselves together for the purpose of forming a general partnership under the following terms and conditions and subject to existing and applicable laws of the Republic of the Philippines: AND WE HEREBY CERTIFY: ARTICLE I. Partnership Name: That

the

name

of

this

partnership

shall

be and shall transact business under the said company name. ARTICLE II. Business Purpose: formed is/are:

That the purpose/s for which this partnership is

ARTICLE III. Principal Place of Business: That the principal place of business of this partnership shall be located at : …. (complete address)

ARTICLE IV. Term of Existence: That this partnership shall have a term of _________ years from and after the original recording of its Articles of Partnership by the Securities and Exchange Commission.

Articles of Partnership

120 | P a n d e U l a m

ARTICLE V.Partners’ Circumstances:That the names, nationalities and complete residence addresses of the partners are as follows: NameNationalityComplete Residence Address

ARTICLE VI.Capital Contributions:That the capital of this Partnership shall be the amount of ____________ (P_________), Philippine Currency, contributed in cash by the partners, as follows: NameAmount Contributed

That no transfer of interest which will reduce the ownership of Filipino citizens to less than the required percentage of capital as provided by existing laws shall be allowed or permitted to be recorded in the proper books of the partnership. ARTICLE VII. Sharing Ratios:That the profits and losses of this partnership shall be divided and distributed proportionately on the ratio of the capital contribution of each partner. ARTICLE IX. Management:That this partnership shall be under __________, as General Manager, who shall be in charge of the management of the affairs of the company. He shall have the power to use the partnership name and in otherwise performing such acts as are necessary and expedient in the management of the firm and to carry out its lawful purposes. ARTICLE X. Undertaking to Change Name: That the partners undertake to change the name of this partnership, as herein provided or as amended thereafter, immediately upon receipt of notice or directive from the Securities and Exchange Commission that another corporation, partnership or person has acquired a prior right to the use of that name or that the name has been declared as misleading, deceptive, confusingly similar to a registered name, or contrary to public morals, good customs or public policy.

Articles of Partnership

121 | P a n d e U l a m

IN WITNESS WHEREOF, we have hereunto affixed our signatures this ____ day of ______, 20___, at ________. ______________________ (name of partner) TIN

_______________________ (name of partner) TIN

______________________ (name of partner) TIN

_______________________ (name of partner) TIN

(Names and Signatures of the partners and TIN)

ACKNO WLEDGE MENT

REPUBLIC OF THE PHILIPPINES) ____________________________) S.S. BEFORE ME, a Notary Public, for and in _________________, this ____day of _________, 20___, personally appeared the following persons: Name

TIN/ID/Passport No.

Date & Place Issued

known to me and to me known to be the same persons who executed the foregoing Articles of Partnership constituting of _____pages, including this page where the acknowledgement is written, and they acknowledged to me that the same is their free and voluntary act and deed. WITNESS MY HAND AND SEAL on the date and place above written.

NOTARY PUBLIC Doc. No. Page No. Book No. series of 20

______; ______; ______; ______.

122 | P a n d e U l a m

123 | P a n d e U l a m

124 | P a n d e U l a m

125 | P a n d e U l a m

126 | P a n d e U l a m

127 | P a n d e U l a m

128 | P a n d e U l a m

129 | P a n d e U l a m

130 | P a n d e U l a m

131 | P a n d e U l a m

132 | P a n d e U l a m

133 | P a n d e U l a m

134 | P a n d e U l a m