FOOD STALL FRANCHISE

Republic of the Philippines Tarlac State University College of Business and Accountancy Department of Entrepreneurship Tarlac City

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SISIG PA! COMPANY PRESENTED BY:

JEMARIE BASANGAN ABRAM JEHIEL RAZON PRINCESS SARAH PAGADUAN JUSTINE CHRISTIAN CASTILLO JOYCE PALONGA RACHEL ANN CABRERA JENALYN CASTRO REGINE PAULINE RAMILLO

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I.

Executive Summary As far back as the American colonizers stayed in Pampanga and Tarlac for some part,

the Kapampangans are into food business, a la carte, serving Pinoys and Americans in carinderias and stalls along what is now known as Jake Gonzales Boulevard up to Glaciano Valdez Street which points to the old PNR station in Angeles City. A popular name in sisig, Aling Lucing’s, even started and still continues to maintain a restaurant there. While the early American’s notion that the hamburger came from slaughterhouse scraps but was later given a new reputation via the food assembly-line system, the sisig has a similar story to tell until it was reinvented. Served at perched or charred black stalls in Angeles, sisig eventually evolved into a food court specialty in malls in terms of serving. This trend still continues today until the recent years where people gather and share beverages because the idea of eating out for fun was afforded to the middle-income folks. In today’s highly competitive environment, it is becoming increasingly difficult to differentiate one fast food outlet or one food stall from another. Tarlac City has become a model metropolis for our province’s new economic boom. With more or less a hundred thousand visitors daily, students, workers, professionals mainly from neighboring towns, Tarlac City’s food retail sector is probably the strongest in the province and ChamPreneurs’ Sisig sipa shall soon become a part of the consumers’ daily lives. Positioned in the busiest areas and places frequented by the students, the working class and even the commonest individual you can imagine, this neatly-built colorful and well staffed stalls shall initially operate in Tarlac City. The location of its food preparation and

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storage plant must of course complement the stalls in order to provide fresh products and swift supplement of products for its stalls should the need arises. The product, initially thought of to be of the popular pork sisig wrapped in edible food wraps made out of rice flour, shall also serve different variants that will be described in the succeeding parts of this literature. Sisig Sipa, the name thought of by the product and company proponents rose out of an idea that if a customer liked what he tasted, he or she will crave for more. While other products bank on a name as common as Mang Kanor, Aling Petra and the likes, probably because its owner is Nicanor or Petra, and then puts on a maxim or a tag: The Name You Can Trust!—the proponents chose the maxim or tag instead as its company name. Here in the Philippines as in the US decades ago, a stand which sells hotdogs relatively known in Europe to be frankfurters did stall-naming practice like we did decades ago. Name a stand after its owner and labels it HOTDOGS or BURGERS. They have yet to realize the value of a name and the catchy-ness of a name as an effective tool for marketing —until the 90’s came. “A good product name or concept name invites you to use it” (or in this case, eat it), www.globrands.com tells the netizens. It further says:“The best product names make the products stand out in their own distinctive way. Investing time to develop the best product name saves companies significant resources when communicating going forward.”

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This dot com company alleges that it

developed countless product names,

like Actimel, Senseo, Thalys and I Saw It First. A little creative thinking and it will lead you to words like: active smell, sense-oh, daily or dailies. The latter needs no explanation. “In daily use, the best product names are not just practical and deliver a message, but they are interesting, enticing: for easy use everywhere from an agenda to being jotted on the back of your hand. For the radio to the store shelve to a business magazine. Moreover, the choice for a product name is a strategic one. The name influences how a brand may develop in the future. Product names add meaning to the supplier’s brand. They also interact with other brands, both from the same brand portfolio and from other suppliers. This context often provides interesting opportunities to maximise the effectiveness of your communication while using a minimum of language.” Aside from providing a carefully-selected name for marketing considerations, the proponents carefully considers that its product, as tasty as it is, will be safe, of high quality and free of food contaminants. Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. Chemical contamination of foods, as opposed to microbiological contamination, that can be found under foodborne illness is a separate issue, that this company will address through clinical testing prior to product launching.

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While food vendors rely on their senses of smell and taste to assess the quallity of their products, this company shall employ medical technology to measure the shelf life of the Sisig Sipa. While sometimes, the impact of food contaminants on consumer health and wellbeing is often apparent only after a few hours it can also affect them outright. Prolonged exposure to an open environment can alter Sisig Pa’s state and the product proponents are far from contemplating on the use of heavy preservatives. Benzoate (BHT, BHA) in order to prevent fats from the pork meat from becoming smelly is said to ultimately cause asthma, rhinitis or affect estrogen levels, while Brominated Vegetable Oil (BVO) to enhance the citric flavor of calamansi, a prime flavoring of the sisig was found to cause an increase in triglycerides and cholesterol, damage the liver, testicles in men, thyroid, heart and kidney. This plan is prepared to obtain capital contributions from shareholders in order to put up a location for the initial launch of this concept. This will allow Sisig Pa to successfully operate in the soonest possible time. The initial capital investment will allow Sisig Pa to provide its customers with a value-for-money, unique food experience through the creativity of its founders. Among other things, it also aims to establish a successful and highly notable presence in the local food stand industry and expand into a number of outlets in the shortest time possible and grow into a franchise even in neighboring cities.

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II.

Introduction Kapampangans and their restaurants have been around for decades now. They have

established a name for themselves in the field of restaurant business for their somewhat inherent flair in providing good food. Today’s world, considered by modern poets as ‘life in the fast lane’, needed something better. The idea of eating out for fun could not be fitted to a new lifestyle that today’s world has brought. Imagine a working guy that craves for a sisig but could not afford to do so, because he or she needs to fall in line, order and spend valuable time sitting and enjoying his favorite sisig... A student in a hurry for he needs to read a chapter or two in the school shed to prepare for an exam... Bananacue? Eggballs? Day-old? Kikiam? The ponder... ‘Wala na bang iba? ‘Kakasawa na.’ They deserve better. They deserve a SISIG. This company which shall be known as Sisig Sipa, a fingerfood product provider in a neat and colorful fixed or partially mobile stalls which shall be manned by naturally courteous and well-trained staff shall establish its food preparation and storage plant in the Heroes Park, at the back of the University canteen of Tarlac State University. The choice of the name ChamPreneurs is best described in the earlier and succeeding parts of this business plan while the choice of the location of its plant was carefully considered by the proponents of this business to ensure that only the choicest raw materials will be prepared by the food preparers, with respect to the proximity of other needs pertinent to its operation and the location of its stalls and soon-to-be sattellite stalls.

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The name and address of the proponents are as follows: Name Jemarie Basangan Rachel Ann Cabrera Justine Christian Castillo Jenalyn Castro Princess Sarah Pagaduan Joyce Palonga Regine Pauline Ramillo Abram Jehiel Razon

Address Brgy. Culipat, Tarlac City San Isidro, Lapaz, Tarlac Brgy. Sinait, Tarlac City Brgy. Dalayap, Tarlac City Buenlag, Gerona, Tarlac Cruz, Victoria, Tarlac Brgy. Sepung Calzada, Tarlac City Lomboy, Lapaz, Tarlac

Contact number 09096132458 09212394139 09483803896 09124091786 09123535479 09302138718 09096122769 09159490027

Sisig Sipa will be positioned as a local foodstall company through a unique and innovative approach towards presenting the traditional ‘sisig’, commonly served in plates and on the table — into a snack-type fast food, to be consumed while standing still or on the go. Sisig Sipa will entice everyone to tell their friends and acquaintances about a tasty and innovative product offered in easy-to-lug-around and environmentally-sound packs at a friendly-staffed and neatly-presented food stand, with an array of “Sisig SipaTM” variants, and of course, a variety of refreshing beverages. Sisig Sipa, a partnership(see Appendix B), is established by a group of young entrepreneurs out of a desire for ‘sisig’. A dish allegedly invented when the Americans from Clark Field (then, Fort Stotsenberg) slaughtered pigs for their meat while disposing of its head because they thought to have no use of it. An enterprising ‘Kapampangan’ cook, so they say, kept these seemingly useless pigs’ heads, cleaned them up, de-boned them, broiled them and chopped them to thin strips, added some liver and seasoned them with calamansi and chili. Thus, the famous sisig.

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In every culture and society, there will always be a sub culture on food – you have the traditional, the fusion and the high brow. Filipinos are known to enjoy the average three meals a day plus desserts or “merienda” as most Filipinos call it. One of the qualities that Filipinos possess is their ingenuity to make up almost anything into something new, creative yet cost-sufficient, including food. People of other countries may prefer dining and eating pizzas when hunger pangs strikes. Filipinos on the other hand race to the streets to satisfy their hunger for favorite Pinoy street food for a few pesos. Everywhere you look, it is common to find people crowding make shift or portable stalls in the streets. These street foods are easy to find outside school gates, churches, parks and even in malls where they offer most exotic delicacies. Some street foods are: fishball, kikiam, kwek - kwek, isaw, balut, bibingka, turon, sago’t - gulaman, buko juice, sorbetes and a lot more. Sisig Sipa, as siomai - like food made it considered a street food, which will be loved by most Filipinos. Through its unique characteristics and nutritious benefits will made Sisig Pa Company a most visited food kiosk industry in Tarlac.

Company Vision

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In today’s highly competitive environment, it is becoming increasingly difficult to differentiate one fast food outlet or one food stall from another. Tarlac City has become a model metropolis for our province’s new economic boom. With more or less a hundred thousand visitors daily, students, workers, professionals mainly from neighboring towns, Tarlac City’s food retail sector is probably the strongest in the province and ChamPreneurs shall soon become a part of the consumers’ daily lives. Company Mission Our main priority is to establish an outlet in the campus, and later on-- in school campuses, every crowded mall, busy areas frequented by people in the city. Later, our effort will be a further development of more food stall outlets in the city, making a name for Sisig Sipa, a traditional dish made snack-on-the-go, thereby providing the consumers the delight they deserve. Company Objective This plan is prepared to obtain capital contributions from shareholders in order to put up a location for the initial launch of this concept. This will allow Sisig Sipa to successfully operate in the soonest possible time. The initial capital investment will allow Sisig Sipa to provide its customers with a value-for-money, unique food experience through the creativity of its founders. To meet the success that the Company aims, these are the following ways to achieve the company’s goal. 1. Continue serving the customers with deserve treatment 2. Always give them the quality products in a less expensive cost 10

3. Build customer – loyalty 4. Proper management of the company resources 5. Appropriate allocation of funds and distribution of expenses Among other things, it also aims to establish a successful and highly notable presence in the local food stand industry and expand into a number of outlets in the shortest time possible and grow into a franchise even in neighboring cities. III.

Industry Analysis While there are currently several vendors in this market selling competitive products,

the commonality of those products provides an opening in the marketplace for the vibrant packaging and positioning of Sisig Sipa. We stand out on the shelf, we stand out in the restaurant, and we will stand out in the mind of the consumer. Siomai is one of the most popular street delicacies in the Philippines. It has Chinese origins but has evolved into different varieties, some of which you can only find here. Siomai is basically pork wrapped in dumpling wrapper and steamed to soften the pork and release the taste of the vegetables, onions, and other herbs that are mixed in. Fried siomai is perhaps the most popular type of siomai in the Philippines. The dumpling is prepared the same way as other types, but instead of placing the dumpling in the steamer, it is fried in hot oil to give it a crispy exterior. The meat inside remains soft, however, and this difference in textures in one bite is the reason why eating this particular delicacy is so much fun. Herbs and spices give siomai its distinct flavor and aroma. Steaming often brings out the best smells, especially since siomai is mixed with a plethora of spices such as spring onions and garlic as well as extenders like carrots, bamboo shoots, and green peas. You will 11

find that most of the restaurants in the Philippines sell what looks to be Cantonese siomai, which is pork filled with the usual filling and topped by red or green dots, the former made of crab roe or a diced carrot, and the latter with a small green pea. You also get a number of variations when it comes to the meat. The pork could be mixed with crabmeat or shrimp. Some are even advertised to contain shark’s fin. In Muslim areas, you may find mackerel siomai, which uses fish meat as a pork substitute. As being famous all over the Philippines, Sisig; a common viand will now be converted into a handy food type. Sisig as being loved by most Filipinos comes out an opportunity grabbed by the group to innovate products out of the existing one. The “sisig sipa”. For the continuous desire of the Filipinos for the all time favorite, will give the Sisig Sipa the highest sales that they wouldn’t expect. There are many suppliers of siomai and similar products currently available on the shelves at your local grocery. However, there is still a lot of room for new products and new companies. By positioning ourselves at the higher end of the market, we expose ourselves to consumers trying to get out of the rut, who continue to use a product that they have long forgotten why they buy. By not trying to compete head on, we are selling our product consistently and increasingly. With entrance into some of the larger grocery chains we will broaden our audience considerably. Although Sisig Sipa is staking out the high end of this market, we can not fail to be compared with some of the current leaders in this arena. Master Siomai, Siomai House, Sisig 12

Express are just a few of the participants in this segment. Most have been on the shelf for so long they are taken for granted by the consumer. Our fresh approach to authentic taste and texture makes us different. Competition will always be on the business. The following are the competitors of Sisig Pa

Company: DIRECT COMPETITOR: Name

Quality of the products

Pricing

Years of existence

Siomai House

High

Cheap

N/A

Master Siomai

High

Cheap

6 years

Siomai King

High

Cheap

N/A

Sgt. Sisig Food Cart

High

Cheap

N/A

Sisig Hooray

High

Cheap

8 years

Brief Discussion of every Competitor: SIOMAI HOUSE 13

Siomai House was one of the food products offered by BERNABEST FOOD PRODUCTS INC.

Siomai House has captured the hearts of many patrons because of its

mouth-watering steamed pork and shrimp siomai, matched with banana cum pandan flavored gulaman. Furthermore, their siomai is served with a uniquely concocted chili-garlic sauce that makes it more scrumptious. And last but not the least, the price really makes the difference, with a high quality product, most of their customers cannot help but awe in amazement as they pay for their orders. Needless to say, Siomai House product sells well than “hotcakes”.

MASTER SIOMAI

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Master Siomai is a food cart franchising business developed by Masterrific Foods, an 11-year-old company specializing in the production and distribution of processed meat such as ham, bacon, burger patties and siomai to its diverse clientele ranging from hotels, restaurants

and

market

places

.

Still going strong seven years after it was established, the success and experience of Masterrific led it to another highly-promising venture in 2007 – a Food Cart Franchising. This gave birth to Master Siomai which grew to 550 outlets and counting to date. The company also has branches in major malls like SM, Robinson’s, Gaisano, Ayala, Gotesco, NCCC, Puregold, Waltermart and Savemore. Its rapid growth can be attributed to its very efficient

system,

high

product

quality,

and

exceptional

personnel.

One of the keys to Master Siomai’s sensational success is credited to its very own distinctive Japanese siomai – pork siomai wrapped in genuine Japanese seaweed specially topped with crab. To complement this feature product, our signature Japanese-inspired food cart is designed in a way that will contribute to the light and pleasant atmosphere that our patrons deserve. Aside from these, we also take pride in our delicious and flavorful beef, pork and shrimp siomai plus a thirst-quenching gulaman pandan drink to serve as refreshment. Other new and exciting products will be rolled in the future not only for the market to embrace, but for our customers to enjoy.

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The primary motivation of Master Siomai is to be approachable. We are driven to satisfy both the taste buds and pockets of the modern Pinoy with only the best products made from the best ingredients using innovated technology and a skilled workforce. SIOMAI KING

Siomai King Food Cart Franchise is a franchise package being offered by JC Franchising Inc., a Philippine based company. How is Siomai King different from the other siomai food cart businesses out there? Well it is the first to offer 5 pieces of the shanghai and Hongkong siomai for only P25. Apart from the shanghai siomai and Hongkong siomai, they also offer their very own Japanese siomai and black gulaman for drinks. SGT. SISIG

Sgt. Sisig Food Cart Franchise is one of the franchise packages of JC Franchising Inc., a company based in the Philippines. Sgt. Sisig offers a 3 types of sisig which are the pork sisig, chicken sisig and tuna sisig. Friends may also opt to get the barkada meal which is a big serving of any type of sisig they want at a very affordable price. 16

SISIG HOORAY!

Sisig Hooray! is the first and the original freshly prepared Sisig established in 2005. It was conceptualized by Immanuel D. Balce who was inspired to innovate the Pinoy’s favorite pulutan, sisig and turn it into a dish served with rice. Starting with a humble stall at Ever Gotesco Ortigas, Sisig Hooray! soon became a crowd favorite and exceptionally long lines started to form around the booth. It seems everyone was a sisig fan which was not really surprising since Balce spent years trying to come up with the secret recipe aside from having extensive knowledge in regional and international cuisine.

Today, Sisig Hooray has become a recognizable food chain with 25 stalls found all over Metro Manila. Although the company has not gone into franchising, there is a steady increase in the number of branches and remains committed to serving the best Sisig in town

.

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INDIRECT COMPETITOR:

Name

Quality of the products

Pricing

Years of existence

Street food vendors

HIGH

MODERATE

N/A

Potato madness

HIGH

MODERATE

N/A

Kerri Mo

HIGH

MODERATE

N/A

Turk’s Shawarma

HIGH

MODERATE

N/A

Competition has been more aggressive lately. Whatever little increase in sales we gained were negated by the rising cost of some operational expenses. Next month is September, the start of what is going to be a favorable season for malls, the "ber" months. We cross our fingers that mall traffic will increase and so with the spending power of consumers. We'll also hope that weather will remain just cloudy with no rain, or if there's rain no flood, so people can still enjoy our warm delectable Sisig Sipa. Market Segmentation Sisig Sipa intends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:   

Students Faculty Workers 18



Household

These particular market segments are 15 - 50 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options. They are likely to spend more on experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most open to trying something new, foodwise, and will embrace our international fusion cuisine. Target Market Segment Strategy Students: Being at school whole day means a lot of tasks and activities done. Students deserve to be entertained and delighted. As student, being a street food lover, will answer the demand for the food they desire. Faculty and other workers: They work hard all day and often stay overnight in a strange city. They need a competent establishment that helps impress clients and prospects. Afterward, they want to relax and use the money they are making (or is expensed by their company). They spend the most on drinks, food and tips. Sisig Pa Company’s comfortable atmosphere will be perfect for sophisticated business people, whether they live in and around Philippines or are here for work. Household: Knowing Filipinos to be hardworking especially to household chores, deserves product that will give them the satisfaction that they want. Sisig Sipa will be offering the Sisig Sipa not just to school or offices but also to the “barrio”. 1. Are you fond of eating sisig?

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YES NO

2. How much money do you spend in buying snacks?

10php-20php 21php-30php 31php-40php 41php-50php Others:

3. How often do you eat snacks per day?

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Once Twice Thrice Never

4. If there would be a veggie “Sisig” packed in a shanghai wrapper, would you prefer to buy it?

YES NO

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5. What beverage do you prefer as the part of veggie Sisig packed in a shanghai wrapper?

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Water Soft drinks Iced tea Other:

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IV.

Company Description Sisig SipaTM (see Appendix A), the product, was coined by one of the partners

because of its predicted impact in the tastebuds of the consumers, not to mention its proverbial “kick” because of its taste when dipped in a uniquely concocted hot chili sauce. “SISIG PA!”, as the term implies, means to avail or to have more or purchase again. Thus, the founders choice of company a name. The quality of our service is paramount to ensuring that customers return. We will be providing exceptional, personalized service, which will be the crucial factor in building and protecting the company's brand within the community. We will solve our clients' problems by offering them less cost products with high quality. This outfit, should it come into fruition will become a name that shall be known to the common-tao in terms of innovation as far as presentation or serving is concerned yet very old enough to be remembered by all as far as popularity is to be considered. Marked by kindness and courtesy, its foodservers/staff who will man the stall or stalls will be the frontliners of the company, ready to provide the product and service the consumers will surely remember. Our main priority is to establish an outlet in the campus, and later on— in school campuses, every crowded mall, busy areas frequented by people in the city. Later, our effort will be a further development of more food stall outlets in the city, making a name for Sisig

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Sipa, a traditional dish made snack-on-the-go, thereby providing the consumers the delight they deserve.

A. Inventory Management Inventory will be monitored in a regular basis, and the purchases of ingredients will be daily monitored to ensure the freshness of every product that will be served to our valued customers. Most of the Raw Materials will be purchased from the direct supplier in the market. Purchasing will be done on a daily basis every morning and will be directly delivered to the stall and to be stored and kept fresh inside the fridge. During the preparation of working days, only a certain amount will be taken off the inventory, only what is needed during the day, the rest is kept fresh inside the fridge. In the end of the day, inventory will be checked during every closing of the business. B. Work in Process 25

Working hours will be from 8am-5pm and store hours will be 9am-7pm from Monday-Friday. Every single day, there will be (3) different shifts, which means that there will be (2) members working together each shift. The first shift is from 7am-12nn, the people who are assigned on that particular shift will going to prepare everything that will be needed during their shifts: the preparing of the meat itself that will be used, the slicing of vegetable and of other ingredients. The second shift is from 1pm-5pm. The shifters who are assigned in this shift will sell the products. The last shift is from 6pm-7pm, the people assigned to this shift are to continue the work of the third shift and also responsible to keep the unused ingredients and the inventory on the said day. In every working day, the first thing to do in the morning is to clean every machineries and equipments to be used, especially the working area where the food products are to be prepared. Wash all the ingredients especially the pork to prevent any contamination of the end product. Prepare and slice all of those major and minor ingredients of the product. After doing all those cooking procedure, slowly mix all the ingredients to make the desired recipe and taste of the Pork Sisig Sipa. C. Pipeline Inventory The team finds no bottle-neck to the operations except for the shelf life of products and the employee efficiency. D. Finished Goods All those finished and wrapped with shanghai wrapper goods are considered ready to fry “Pork Sisig Sipa”. This is considered ready to eat end product after frying. 26

E. Waste Management For the waste management, proper segregation and disposal accordingly under the rules of the Tarlac State University. F. Project Management We as a Company that offers food, health and sanitary precautions are requisites. Employees are to wear plastic gloves. Anti-bacterial soap will be used for the hands to make sure food won’t become contaminated once there is physical contact. Extreme cleanliness is required, the stall and the utensils must be cleaned from time to time. Our employees are also required to work hard, be honest and maintain efficiency to ensure customers satisfaction. Employees need to greet the customers as they order. They must be patient with the customers and must carry a pleasing personality at all times. V. Production Plan Manufacturing Process: Ingredients  Dumpling:

 Pork  Chicken Liver and Gizzard  Onions (White)  Carrots  Rock Salt  Squeezed Calamansi 27

 Ascorbic Acid (10 Mg tab divided into two)  Pepper  Vegetable Oil  MSG  For wrapping:  Rectangular Riceflour Wraps  Egg white  Yarn (for the lock)

 Sauce:  Toyo - mansi with Chili garlic  Soy Sauce  Squeezed Calamansi  Chili Garlic  Sweet and sour taste  Ketchup  Mayonnaise  Sour taste  Vinegar 28

 Sugar  Salt  Garlic  Onion FLOWCHART OF STEPS ...... (see Appendix C) 1. Pour the water in a clean pan and bring to it to boil 2. Put the salt and pepper 3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour or until it becomes tender 4. Remove the boiled ingredients from the pot then drain excess water 5. Fry the boiled pig ears and pork belly until done 6. Chop the pig ears and pork belly into fine pieces 7. Add onions. 8. Add the chicken liver and cook until well done. 9. Crush the chicken liver while being cooked in the pan 10. Add the chopped pig ears and pork belly then cook for 10 minutes 11. Put-in the soy sauce and chili then mix well 12. Add salt and pepper to taste, put-in the calamansi and mix with the other ingredients

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PGkBF IngreditsSuplRawMo/vyChcW 30

rialsgeDyStoFznpck G. Skills Requirement

Must be able to cook, work under pressure, treat customers, and be

accountable for their actions.

Physical Plat Plant

Food preparation that will be done in a plant as mentioned earlier will take place in an

approximately 8 to 10-square meter space, well ventilated but the windows are installed with

metal screen mesh with size that is enough to block flying insects such as mosquitos, flies and moths. The plant will need the following:

Machinery and Equipment 1. Customized Meat Grinder

. 2. Containers

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3. Refrigerator/Freezer

4. Stove

5. Customized Grill 32

6. Chopping Boards

6. Cooking Knives

8. Trays, Plates, Mixing Bowls

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9. Ingredient Containers, Packing Containers

10. Ingredient Shelves

11. Washing implements ie.: Pails, basins, scrubbing pads

12. Garbage Bin

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Customized Meat Grinder

machinery that processes materials by grinding or crushing

Containers

A container typically constructed with four sides perpendicular to the base and often having a lid or cover.

Refrigerator/ Freezer

An appliance, cabinet, or room for storing food or other substances at a low temperature.

Stove

apparatus in which electricity or a fuel is used to furnish heat, as for cooking or warmth.

Customized Grill

A series of marks grilled or embossed on a surface.

Chopping Board

a wooden board where meats or vegetables can be cut 35

Cooking Knives

A cutting instrument consisting of a sharp blade attached to a handle

Trays, Plates, Mixing Bowls

A shallow flat receptacle with a raised edge or rim, used for carrying, holding, or displaying articles.

Ingredient containers, Packing containers

Reusable

receptacle

accommodate

smaller

that

can

amount

of ingredients. Ingredient Shelves

A certain place for ingredients to be kept and will soon be used.

Washing Implement i.e: Pails, basins, Used to clean used equipments and Scrubbing pads

utensils.

Garbage Bin

a container, usually of metal or plastic, for the disposal of waste matter

Stall The stall will need about 3-4 square meters, about 1.5 square meters for space and the remaining 1.5 square meters for the stall itself and will need the following: 36

1. Stall with covered undershelf

A booth, cubicle, or stand used to place the products to sell.

2. Glass Shelves

Projecting ledge of rock or a balcony, that resembles such a structure

3. Stove for heating

An apparatus in which electricity or a fuel is used to furnish heat, as for cooking or warmth.

4. Large Frying Pan

A shallow, long-handled pan used for frying food.

5. Box Containers for product A container typically constructed with four packing (to contain the Product sides perpendicular to the base and often Pack, disposable/recycleable cups having a lid or cover. for

beverages,

picks

or

chopsticks, food liners, take-out paper bags, etc.) 6. Box Containers for in-stall Reusable receptacle that can accommodate sauces, ingredients, etc.

smaller amount of ingredients.

7. Frying Utensils, laddle, large an implement, tool, or container for practical mesh dripper pan

use on frying products.

Suppliers of Raw Materials

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The proponents of this project will take into consideration the meat, fish products, vegetable, cooking oils and condiments, which are the primary ingredients of the product, at the Tarlac Public Market. Food liners, picks (toothpicks), takeout paper bags will be sourced from nearby grocery stores and supermarkets to minimize expense, after a thorough canvassing to choose the cheapest but high quality products. Packaging design will be done by one of the members of this group and printing will be done in one of the service bureaus in Nueva Ecija because this province offers the cheapest printing service in the region. Advertising and other information materials, such as the ones that will be installed in the stall itself and other posters to announce the presence of this product in a particular location VI.

Marketing Plan Marketing is the force behind the success of many business organizations. It is the

business function that identifies and understands the needs, wants and interests of its market, and delivers the desired satisfaction effectively and efficiently. It is an integrated process through which companies build strong customer relationships and create value for customers and for themselves. Marketing is used to identify the customer, satisfy the customer, and keep the customer. With the customer as the focus of its activities, marketing management is one of the major components of business management. The adoption of the marketing strategies requires businesses to shift their focus from production to perceived needs and wants of the customers as the means of staying profitable.

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The key factor in achieving the goals of the business is to gain market leadership by building a long term and trusting relationship with the target market and supplier. Through this, they can build good and solid business relationships with the target market. Product Our main product that will be initially offered and launched will be the Sisig Sipa which is made from pork, packed and fried with Lumpia wrapper as described on the early parts on this business plan. We, the entrepreneurs from the company ChamPreneurs are looking forward make this Sisig Sipa as one of the most unique and rare snack for the whole town, and the whole province of Tarlac. Our main product Sisig Sipa will be soon offered with it’s different varieties made from different main ingredients, these sub-products are Chicken Sisig Sipa, Bangus Sisig Sipa, Seafood Sisig Sipa, and Veggie Sisig Sipa.

Future Products We are currently researching the addition of our main product to build increased interest in Sisig Sipa. We are also looking into creation of a small store front, and eventually a lunch counter or small restaurant setting. The following are the proposed products in the future:

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Chicken Sisig made from chiken breast and crunchy chicken skin with minced atay-balunbalunan, onions, chili and aromated by basil leaves; Bangus Sisig made from milkfishes deboned, broiled in tanglad, shredded its meat and mixed with crunchy deepfried balat ng bangus, onions, chili and aromated by ginger juice, will provide excellent fingerfoods at value pricing. Seafood Sisig made of squid, mussels. Broiled and mixed with onions, chili and aromated by ginger juice in the soft and grand openings for evaluation purposes. Veggie Sisig made from the most nutritious and tastiest vegetables, we are still under the process of experimenting what process and what twist to add to make it another unique product for Vegetarian people of the whole town. Beverages. We are still on the process of studying on what beverages are to be offered that will give a perfectly matched taste on the Sisig Sipa variants that we are about to offer, especially a beverage that will perfectly match with our main product, Pork Sisig Sipa.

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Pricing Pricing will be based upon the cost of production, incidental expenses with as little as 50% mark-up. Investment on the machinery and equipment will take about 15% from the mark-up (50% after cost of production, distribution, promotion, etc.) in order to gradually pay for them until it has been totally paid. Computations for the ingredients (good to make 100 pieces of Sisig Sipa)

MAIN INGREDIENTS (EXCEPT FOR CONDEMENTS) 1 kg of Pork (Kasim)

=

Php 170

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100 pieces Lumpia Wrapper

=

Php 50

1 kg Red Onions

=

Php 60

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½ kg Squash (grated)

½ Calamansi

=

=

Php 30

Php 30

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½ kg Chicken Liver and Gizzard

TOTAL

=

Php 60

Php 400

This computation shows that the cost per unit or cost per piece of making Sisig Sipa will only cost Php 4 each without the packaging and the 50% mark up price, without the investment on the machinery and equipment (will take about 15-20% from the mark up,50% after cost of production, distribution, promotion, etc.) Our prices will be slightly the same than those of our local competitors, mainly for the reason that we want to catch the attention of the customers and also to strive for quality in our products. We are about to offer these products sold on set, for example, offering Set numbers 1 to 5,, a piece of Pork Sisig Sipa, a piece of Chicken Sisig Sipa, a piece of Bangus Sisig Sipa, a piece of Seafood Sisig Sipa, and a piece of Veggie Sisig Sipa. These set will probably cost

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Php 30 with proper profit and maybe adding Php 10 will have it’s beverage with free refill if wanted. Place

Our products are soon to be offered inside the Tarlac State University campus as a small stall or cart type of business. These products will be distributed at the Sisig Sipa ChamPreneurs Cart, to start, we will first venture our business inside the main campus of TSU, and probably operate weekdays every week, from Monday to Friday, starting 8:00 in the morning until 5:00 in the afternoon. Our company is planning to have it’s different branches to distribute and to market more from the people of Tarlac. Few months after starting the business inside the campus, we are about to extend our business into different highschool campuses mainly inside the Province, ie. Tarlac State University Laboratory School in Lucinda Campus, Great Eastern Institute and La Paz National Highschool in the town of La Paz, Gerona Junior College and 45

Gerona Institute in the town of Gerona, Tarlac College of Agriculture and Tarlac College of Agriculture Laboratory Highschool in the town of Camiling, Sta. Ignacia National Highschool in the town of Sta. Ignacia, another stalls on ever crowded town of Capas.etc, We are planning to have atleast two branches on every town to successfully dominate the whole province with our unique product, especially having multiple branches on every crowded places of Tarlac main city, for example, having a stall on the F. Tanedo St., another one in the ever crowded Mabini St. (back of the College of the Holy Spirit). A stall on every public market is our second priority, making this happen will help our product known by the whole province, Sisig Sipa’s name will spread fast. We are also open for business people who wants to franchise our product outside the province and our name will be known fast within the country when franchising starts.

Target Matket Obviously, we are focusing first on the main campus of Tarlac State University, we are expecting our market made of lot of students from the said campus, we will give them what they want, a food to go for hungry and tired students who needed to eat in rush hours. Instead of going out the campus to find something to eat, all they need to do is to go on our cart and eat conveniently. Another group of people that we are expecting to buy our products are the people who are employed inside the campus, they are the instructors or professors that has the capability to buy our products without the doubt. They are the people who are in the middle class, they are stable because of their jobs. 46

Second, the young adult business people. We always thought that these people are capable of giving us large number of sales during their lunch break or even a small span of break time. We will endeavor to accommodate surrounding businesses placing phonein orders for business meetings. Satisfaction of this group will provide a vital long-term revenue stream. Many people go out to their offices just to take their lunch and for some, taking our snack is the fastest and the most convenient way to be contented during their break. Deploying our cart on ever populated places gives us big chance to purchase our products more than normal. Promotion As a new business, the company will have different tactics like discounts on they of launch, promos like “buy one take one”. Before the actual product launch, there will be an intensive advertising to build product awareness. Flyers and leaflets will be distributed to the public. Random seminars will be done by some of the company representatives before the actual product launch, and we’ll placed an information booth around the area where the product launching will be held. Our strategy is based on serving niche markets well. The world is full of consumers who can't get what they perceive to be high quality or authentic. We are capitalizing on the family heritage in our product line. We are building a marketing infrastructure that will provide what appears to be a seamless approach to our products, covering multiple avenues of utilizing grocery stores and

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major distributors. Each location will accent the other, providing for continuous exposure of Sisig Sipa’s name. As mentioned earlier, the company will initially put up a stall in a campus or campuses until such time that it has established itself to be able to pe placed in malls and other busy areas. Advertising will be done first with the use of the social media, a week or two before the product launch (Facebook, Twitter, a website or a blog page of the company) that will continue after the product has been launched and while being sold. This company will also use posters, streamers, leaflets which are, in the proponents’opinion accessible because one of the members of this group is in the advertising business for quite sometime now. FLOW CHART OF THE PROMOTIONAL PLAN

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