Savory Squash Bites Business Plan PDF

**A BUSINESS PLAN ON** **SAVORY SQUASH BITES** In Partial Fulfillment of the Course Requirement in the Degree Bachelor of Science in Business Administration Major in Financial Management \` BUSANO, CHRISTINE G. DECANO, NIZMHAR A. HEPIGA, MARK JOSHUA O MAMBATALAN, NOBE JANE VILLOCERO, ANTHO...

**A BUSINESS PLAN ON** **SAVORY SQUASH BITES** In Partial Fulfillment of the Course Requirement in the Degree Bachelor of Science in Business Administration Major in Financial Management \` BUSANO, CHRISTINE G. DECANO, NIZMHAR A. HEPIGA, MARK JOSHUA O MAMBATALAN, NOBE JANE VILLOCERO, ANTHONY **NOVEMBER 2024** **TABLE OF CONTENTS** **Title Page i** **Approval Sheet ii** **Acknowledgment iii** **Table of Contents iv** **List of Tables vii** **List of Figures viii** **CHAPTERS** **I. EXECUTIVE SUMMARY                                                                  1** **II. GENERAL COMPANY DESCRIPTION 3** Legal form of Ownership 4 **III. PRODUCTS AND SERVICES 5** Description of Products and Services 5 **IV. MARKETING PLAN 7** **V. OPERATIONAL PLAN 17** **VI. MANAGEMENT AND ORGANIZATION 24** **VII. FINANCIAL PLAN 27** Start-up Cost and Capitalizations **27** **VIII. APPENDICES 34** Appendix 1. Business Logo 34 Appendix 2. Business Tarpaulin 34 Appendix 3. Projected Operating Expense 35 Appendix 4. Sales Forecast 39 Appendix 5. Cost of Sales 39 Appendix 6. Financial Ratios 40 Appendix 7. Cost Per Serving 41 Appendix 8. Survey Questionnaire 44 **IX. References 45** **X. Curriculum Vitae 46** **List of Tables** **Tables Page** 1 Pricing Structure 5 2 SWOT Analysis 13 3 Promotional Budget 15 4 Sales Forecast 16 5 Legal Environment 21 6 Supplier 23 7 Job Description and Qualifications 26 8 Start-Up Cost & Capitalization 27 **List of Figures** **Figure Page** 1 Market Demand 8 2 Target Market 8 3 Monthly Allowance 9 4 Monthly Income 9 5 Money Willing to Spend 10 6 Frequency of Buying Products 10 7 Distribution Channel 15 8 Production Flow Chart 18 9 Location 19 10 Store Layout 20 11 Organizational Structure 24 **Chapter I** **EXECUTIVE SUMMARY** This business Savory Squash bites creates unique and one-of-a-kind goods, providing an affordable, delicious product for people of all ages. Savory Squash bites envision to become a sale established brand in the Kapalong Municipality. The business wants to be recognized as one of Kapalong\'s most admired business for its unique approach to product development. It is also dedicated to satisfying the needs of the customer by offering and serving a delicious snack. Savory Squash Bites offers squash in three products: kikiam, balls, gravy. To gain a competitive edge in the market, the business prices its products affordably using a cost-plus markup pricing strategy. The business will make sure that the target market has options and can afford to buy the product, as they are the foundation of its success. Additionally, the proponents conducted a face-to-face dissemination of survey questionnaires with one hundred fifty (150) respondents which the participants are employees and students of Kapalong to gather valuable information that will be used as bases in establishing its products and services. Based on the proponent's survey, 90% of the respondents are willing to buy Savory Squash bites. The niche of the business are students which is 60% of the total respondents who opted to buy. The target market of the business is consisting of students, self-employed, and government employees. Besides, the business will use Multi-Channel Marketing Strategy as the key to market customers who are not aware of the existence of the business. The business will advertise its products on different platforms such as social media and outdoor advertising. The business has a direct interaction with the customers wherein the customers will visit the store to buy the products. It will be in a very convenient area, at Purok 4, Tandang Sora St., Maniki, Kapalong, Davao del Norte which is the place known for its name "riverwalk". The operation of the business will be conducted in the business area. Four (4) persons will be employed: one (1) manager one (1) cashier, one (1) purchaser/driver, and one (1) cook and the owner will oversee the day-to-day business operation. The business will operate every Monday to Saturday from 9:00 a.m. until 6:00 p.m. To guarantee that the firm operates efficiently, each employee will be given a defined task. Also, the business will follow a First in and First Out (FIFO) inventory system, in which the first- purchased or first-obtained raw materials are used up first. Additionally, due to the perishable nature of ingredients and the need to maintain their high quality, the business will only purchase a certain amount to keep them fresh. In addition, four (4) employees, including a one (1) manager, cashier, one (1) cook, and a purchaser/driver with the owner, run Savory Squash bites. These employees are in responsible of various job areas and help to manage and serve customers\' demands so, they have a good experience. The business will seek professional advice to protect the brand and make sure the items stand out in the marketplace, as well as advice from the bookkeeper to ensure the business\'s financial report. Lastly, the financial plan aids corporate decision-making by comparing projection figures to actual results, providing insight into financial health and efficiency. The owner contributes P300,000.00 for the company\'s start-up capital. The balance sheet shows a steady increase in assets, liabilities, and owner\'s equity for the next five years, indicating financial health. The projected income statement shows smooth operations and growth. The Statement of Changes in Owner\'s Equity shows a strong borrowing history. The projected five-year cash flow statement indicates the company\'s financial situation, with enough cash and improvement each year. The company's payback period shows that that the company can recover the initial cost of investment. **Chapter II** **GENERAL COMPANY DESCRPTION** This chapter will discuss about the general company description of the business and its vision, mission, goals, and objectives. It also discusses the business philosophy and its form of ownership. Savory squash bites are a manufacturer of unique products located at Purok 4, Tandang Sora St., Maniki, Kapalong, Davao del Norte. The business offered products to provide a delicious snack to the customer and a new taste that will satisfy their needs to meet their expectation and demand. Every choice and decision that a business takes, will be guided by its vision, mission, goals, and objectives. The business is a sole proprietorship**.** **Vision** To introduce Savory Squash Bites to the food industry as a unique, delicious alternative, catering to diverse tastes with sustainable, locally sourced ingredients. The business aims to be a trusted store known for producing quality and creativity in every bite. **Mission** To become one of the Kapalong's most successful Savory Squash bites producer, savory squash bites aim organic and local ingredients. Is intend to provide unique and taste products to the valued customers, as well as excellent services at affordable prices. **Goals** - Savory squash bites are committed to inventing and offering a delicious and tasty snack in the Municipality of Kapalong by providing priced and extensive culinary selections. - Delivers outstanding customer service that fosters strong relationships with clients, helping to uphold the business\'s positive reputation. - Foster good relationships with clients to stabilize the business and enable opportunities for growth**.** **Objectives** - Achieve 5% annual sales growth to support sustainable operations. - Introduce innovative new products to the market. - Build a skilled team that enhances business value. **Business Philosophy** Recognizing that customer preferences are constantly changing, we embrace change and innovation. This drive motivated to develop a one-of-a-kind, low-cost squash-based snack. The business introducing new offerings is consistent with the dedication to high quality products and exceptional service. The mission is to surpass expectations via inventive tastes, great customer service, and the development of a talented workforce that will become a significant asset to the business. Recognizing that customer preferences are constantly changing, Savory squash bites welcome change and innovation. This drive motivated the business to develop a one-of-a-kind, low-cost squash-based snack that would thrill customers with a fruit-centered product and will feel that introducing new offerings is consistent with dedication to high-quality products and exceptional service. **Legal Form of Business** Savory Squash Bites is a sole proprietorship, owned by one person and cooperatively managed by a team of five. The Business will invest ₱300,000 which will be solely provided by the proprietor, registering with the DTI and securing required municipal permits. **Chapter III** **PRODUCTS AND SERVICES** This chapter will discuss about the products and services offered by the business. It also contains competitive advantage of the business wherein it shows the uniqueness of the product from competitors. Furthermore, the pricing structure for each product wherein it shows how much each product cost and its selling price. **Description of Products and Services** Savory Squash bites offer different kinds of snacks infused in squash. They are Squash Kikiam, Squash balls, Squash Gravy. Kikiam and balls usually made of ground pork, fish, or shrimp but our business Savory Squash bites make a twist to that famous filipino snacks instead of using meat we use Squash. The unique flavor of squash will give a different taste that will satisfy the customer. Therefore, this product aims to promote nutritious and unique food products for customers to enjoy and share with others **Pricing Structure** To determine the overall price of the product, the business uses cost-based plus pricing that is based on the cost of the production. Essentially, the price of each product is determined by adding a percentage which is fifty percent (50%) of the product costs to come up a selling price to make a profit. By using this pricing method, the business becomes competitive, and its target market can afford the product's price. The price of Squash kikiam will be P 62 per pack (2) and same for the Squash balls, P59 for the Squash Gravy per pack. **Table 1.** Pricing Structure +-----------------+-----------------+-----------------+-----------------+ | **Product** | **Cost | **Mark up** | **Selling | | | Product** | | price** | +=================+=================+=================+=================+ | Squash Kikiam | 41.42 | 50% | 62 | | (250g) | | | | +-----------------+-----------------+-----------------+-----------------+ | Squash Balls | 41.42 | 50% | 62 | | (250g) | | | | +-----------------+-----------------+-----------------+-----------------+ | Squash Gravy | 39.43 | 50% | 59 | | | | | | | (per pack) | | | | +-----------------+-----------------+-----------------+-----------------+ **Chapter IV** **MARKETING PLAN** This chapter will show the market research of the business through conducting a survey to its respondents. It shows the market demand, target market, monthly income of the respondents, amount the respondents are willing to spend, and frequency they buy the product. It also contains competitive advantage of the business wherein it shows the uniqueness of the product from competitors. Also, it discusses about the target market, SWOT analysis, promotion, strategy, distribution channel and its sales forecast for the five (5) years of operation. **Market Research** The study was conducted through face-to-face survey from the people residing at barangay Maniki, Kapalong, Davao del Norte. The proponents used survey questionnaires to gather data from the target market of the business. To be exact, five of the proponents disseminated the 150 survey questionnaires in the areas within Barangay Maniki. Each of the proponents disseminated 30 questionnaires. The target respondents are students and employed. The proponents conducted the said survey with their 100 respondents who lived in Maniki, Kapalong, Davao del Norte where the business located. The survey yielded a positive outcome, in which 90% of the total respondents are willing to buy the products since it is unique and affordable. [\[CHART\]]{.chart} **Figure 1**. Market demand Figure1 shows that 90% of people surveyed would buy savory squash bites, While 10% wouldn't. this means theres a good chance that the savory squash bites will be popular in the market. 90% of the respondents said yes however the 10% of the respondents said no. To make the 10% become a customer the business will conduct a surveys to address their feedback and concern, so that they will turn as a customer [\[CHART\]]{.chart} **Figure 2.** Target Market Figure 2 shows based on the survey that 90% percent of the respondents who opted to buy the products, 60% are students, 20% are employee, 10% are household. [\[CHART\]]{.chart} **Figure 3.** Students Monthly Allowance Figure 3 shows that based on the survey of the total respondents, 60% have a monthly allowance of 100-1000, 20% have monthly allownace of 1501 - 2000. and 10% have monthly allowance of 2000 and above Based on the data the target customer has a capacity to avail the products. [\[CHART\]]{.chart} **Figure 4.** Monthly Income **Figure 4 shows the result of the survey, that out of 90% interested customers, 66% have a monthly income of 5, 000 -- 10, 000 and 24% have a monthly income of 5,000 below. Based on the data presented, the target customers can buy savory squash bites.** [\[CHART\]]{.chart} **Figure 5.** Money Willing to Spend Figure 5 present the of the survey, that out of 90% interested customers, 62% are willing to spend 55 -- 75 pesos a week and 28% are willing to spend 80 -- 100 [\[CHART\]]{.chart} **Figure 6.** Frequency of buying Savory Squash Bites Figure 6 shows total percentage of the target market in terms of their frequency of buying the product. Out of the 90% who are willing to buy Savory Squash Bites, 80% are willing to buy twice a week, 8% are willing to buy once a week, and 2% are willing to buy once a month. It shows that the data presented above will help the business to estimate how many products to prepare within a week or a month to avoid shortage or exceed of supply**.** **Economics** The Philippine food service industry is preparing for strong development in the future, caused by contributors such as a growing people and growing net incomes. This increase is additionally pushed by changing customers\' preferences and continuing product development. The increase in the count of restaurants, counter service, and food delivery services has noticeably enhanced accessibility, thereby supporting demand in the food and drink industry. Additionally, there is some obvious change toward natural, unprocessed food alternatives, driven by an increasing knowledge of health and wellness among customers. This trend will likely advance the desire for food and beverage products, strengthening the industry\'s state as an essential element of global markets (Sheridan, 2019). The Municipality of Kapalong in Davao del Norte is developing as a business center, drawing innovators. Small businesses like Savory Squash bites to develop in a market environment, providing similar snack products. Savory Squash Bites sees a favorable opportunity to penetrate this industry by launching an innovative line of tasty squash-based snacks. With the increasing demand for healthful and natural options, the brand can invest in current market food trends in Kapalong. This lively environment is perfect for Savory Squash Bites to create itself and bloom among the competition through innovative tactics **Products and services** Savory Squash Bite focuses on creating innovative, unique, and delicious snacks such as squash kikiam and squash balls, squash as the primary ingredient. Squash is highly versatile, allowing for the creation of both savory and sweet products that appeal to diverse tastes. The goal is to provide students, staff, and other customers with accessible, delicious alternatives to traditional snack foods, helping them make better dietary choices without sacrificing taste or convenience. These bite sized snacks are made with a base of fresh, locally-sourced squash, seasoned with a blend of herbs and spices. The result is a soft yet chewy snack that's deliciously savory, easy to eat on the go, and perfect for satisfying hunger between classes or study sessions. With its high fiber content, this snack aids digestion and helps keep students feeling full longer. It's also low in calories, making it an excellent choice for those mindful of their weight and health. Squash Kikiam and squash balls reimagines the traditional Filipino street food by replacing the meat filling with a squash-based alternative. This healthier version retains the satisfying taste and texture, while reducing fat and calories. Squash Kikiam and balls are pure made of squash, cooked to create a crisp, flavorful exterior with a tender, squash-based filling. Squash is a great source of vitamins A and C, both of which support immune health and skin care. The antioxidants found in squash also help protect the body from harmful free radicals. **Customer** Savory Squash Bites will continue to focus on meeting client needs.\ Providing innovative things at a fair price. The locals of Maniki, Kapalong will be the potential target market for the firm. It includes students, self-employed individuals, government employees, and people from a variety of occupations. Nowadays, an increasing number of people enjoy snacking on a range of meals.\ Savory Squash bites will undoubtedly be the top pick. **SWOT analysis** Business preparation involves foreseeing the environment, assessing client demands, and ensuring community satisfaction. Internal elements, such as strengths and weaknesses, help the organization determine how to improve the effectiveness of its operations. The business will also focus on the areas that require development and promotion. Meanwhile, internal factors such as threats and opportunities will aid the company in recognizing the strengths and weaknesses that impact its competitiveness in the current market. +-------------+-------------+-------------+-------------+-------------+ | **5 Ps** | **STRENGTHS | **WEAKNESSE | **OPPORTUNI | **THREATS** | | | ** | S** | TIES** | | +=============+=============+=============+=============+=============+ | **Price** | -Affordable | | -increasing | -inflation | | | | | product | | | | -Accessible | | demand | -natural | | | | | | disaster | +-------------+-------------+-------------+-------------+-------------+ | **Product** | -Nutritious | \- | -New to | -Because it | | | | potential | market | is a | | | and Unique | of over | | | | | | sweetening. | -Innovative | new product | | | -Streamline | | and | | | | d | | | some lack | | | | | healthier | of | | | Process | | menu | | | | | | | knowledge | | | | | | of | | | | | | | | | | | | the | | | | | | customer | | | | | | | | | | | | my lead to | | | | | | | | | | | | rejection. | +-------------+-------------+-------------+-------------+-------------+ | **Promotion | -Word of | -Limited | -Local food | -Negative | | ** | | | | | | | Mouth | funding for | bazaars | Feedback | | | | | | | | | -Social | marketing | -Product | | | | Media | | launching | | | | | | | | | | Platform | | | | +-------------+-------------+-------------+-------------+-------------+ | **People** | -Competent | \- Giving | -Giving of | Job | | | | incentives, | training | offerings | | | -Goal | job | | from others | | | oriented | opportuniti | and | | | | workers | es | seminars. | | +-------------+-------------+-------------+-------------+-------------+ | **Place** | Convenient | -Limited | -Local | Intense | | | Locations | Geographic | Partnership | Competition | | | | Coverage | s | | +-------------+-------------+-------------+-------------+-------------+ **Table 2.** SWOT Analysis **Competitive Advantage** The business\'s competitive Advantage is that it offers unique and mouthwatering products to customers at reasonable prices by introducing tasteful squash delicacies to the neighborhood. Business provides discounts to customers who purchase five packs in one transaction by giving them one extra pack. It also provides qualified workers who can aid them in procuring items and ensuring that customers are satisfied. **Niche** Savory Squash bites is offered to customers who like consuming.\ without compromising their unique tastes. It is directed for students. We also serve the self-employed, government personnel, and private employees. The business will provide safe, delicious, and innovative items to its target market, including students, self-employed, government personnel, and private employees, in Barangay Maniki, Kapalong, Davao del Norte. In addition, Businesses hire goal-oriented personnel who can assist customers by providing items that meet their tastes and inclinations. This is to guarantee that the business meets the needs of its customers. **Strategy** Savory Squash Bites focuses on building customer loyalty and driving sales through a disciplined strategy. We'll market across multiple channels, especially social media, to attract more customers and increase sales. Committed to exceptional customer experience, we ensure high-quality ingredients and transparency to foster trust. These efforts will create lasting customer loyalty and deliver the delicious snacks people crave, supporting long-term business growth. **Promotion** Since Savory Squash Bites is new to the market, it's important to promote the business to inform the people about the products that now offered. To promote my business, I will give a 'free taste' to the customer to showcase Savory squash bites in the market. The company plans to raise awareness about its new location at Maniki, Kapalong, Davao del Norte by opening a Facebook page and posting product updates. To extend the scope of the target market, business will establish a new innovative brand and will design a layout for the tarpaulin and singage, it will be shown in highway areas and will present the name, the characteristics and physical appearance of savory squash bites. **Promotional Budget** The new business needs to get its name and products out there. On opening day, the first 8 customers will get free taste of savory squash bites. To become well-known in Maniki, the business will promote itself for five years. The promotional budget will be applied for five (5) years in order to accomplish the goal of establishing an important marketplace presence in the (location), with the exception of 'free taste' which will only be used in during the business opening. This will help the business reach more people and build a strong presence in the community. **Particulars** **Budget** ----------------- ------------ Tarpaulin 600 Free taste 500 Signage 2200 Internet 1000 Total 4,300 **Table 3.** Promotional Budget **Distribution Channel** The business will utilize this channel to deliver products to our valued customers. The business will have a direct transaction to the re-seller of the business, and also the customers can visit the physical store of the business. **Figure 7.** Distribution Channel **Sale Forecast** The projected sales of the business will be based on the demand of the products. The business will come up with P**2,413,872.00** sales for 1 year based on the market demand with 5% increase per year. It has P**2,534,565.60** for its 2nd year, P**2,661,293.88** for its 3rd year, P**2,794,358.57** for its 4th year and P**2,934,076.50** for its 5th year of operation. **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** ------------------ ------------------ ------------------ ------------------ ------------------ **2,413,872.00** **2,534,565.60** **2,661,293.88** **2,794,358.57** **2,934,076.50** **Table 4.** Sale Forecast **Chapter V** **OPERATIONAL PLAN** This chapter covers how the business operates. It holds the\ production process and legal environment, which includes the operational standards.\ The business. In addition, the individuals who oversee the operations and inventory of the basic components for the product come from valued vendors. The transaction will begin upon the customer's arrival to the business area, and by asking for some queries about the products and services offered by the business. The legal form of the business is a sole proprietorship. Four (4) persons will manage the business operation employed by the proprietor: One (1) One (1) cashier, one (1) purchaser/driver, and one (1) cook. The business will operate every Monday to Friday from 9:00 am until 6:00 pm. Every personnel will be assigned to a specific task to ensure that the operation of the business will run smoothly. All members should maintain cleanliness in their specific areas**.** **Production Process** The operation of Savory Squash Bites is to be produce at the location to ensure our products are easily available and for us to focused on our customers. The location is perfect to our customer accessibility and service delivery. We want our customers to be happy by providing the highest quality in products and effective service, as this helps to meet its objectives. **Figure 10**. Savory Squash Bites Flow Chart **Location** proposed location of the business is at Purok 4, Tandang Sora St., Maniki, Kapalong, Davao del Norte. The business chosen this location since it is accessible to the customers and the production area is good. Aside from that, the business is in the known place which is called "riverwalk". And, the space is enough to operate the production and display the product in the store**.**  **Figure 9.** Location Map  **Figure 10. Floor Plan** **Legal Environment** Savory Squash Bites will run its operations responsibly and in line with government regulations. This includes securing necessary documents such as a Barangay Clearance and a Business Permit from the Mayor\'s Office, along with a registration certificate from the Bureau of Internal Revenue (BIR). The business will also obtain a food registration certificate from the Food and Drug Administration (FDA) to ensure product safety. Additionally, it will follow guidelines for labeling, packaging, microbial testing, and maintaining sanitary production standards. Overall, the business is committed to meeting all regulatory requirements. +-----------------------------------+-----------------------------------+ | **Barangay Clearance** | A certification stating that the | | | company conforms | | | | | | with the barangay regulation in | | | where it is located. | +===================================+===================================+ | **Mayor's Business Permit** | A barangay clearance and business | | | permit from | | | | | | the mayor's office are two | | | pre-requisites that the | | | | | | company must meet. | +-----------------------------------+-----------------------------------+ | **Health Sanitation and** | The business will meet the | | | criteria necessary to | | **Bureau of Fire Protection** | | | | obtain certification from the | | **Permits** | Bureau of Fire | | | | | | Protection and Health Sanitation. | +-----------------------------------+-----------------------------------+ | **BIR Certificate of** | After registering, the company | | | will obtain | | **Registration** | | | | certificates from Bureau of | | | Internal Revenue (BIR) | | | | | | to meet tax obligations. | +-----------------------------------+-----------------------------------+ | **SEC Certificate of** | The business partners have to | | | secure a certificate | | **Registration** | | | | of incorporation or certificate | | | of partnership with the | | | | | | SEC for considered as a legal or | | | juridical entities. | +-----------------------------------+-----------------------------------+ | **Secure Certificate of** | -The safety of ingredients added | | | to food is | | **Product Registration in** | | | | governed by FDA. It also controls | | **Food in Drug** | how the majority | | | | | **Administration (FDA)** | of food is prepared, packaged and | | | labeled. The | | | | | | business will use the proper | | | packaging and | | | | | | labeling as required to guarantee | | | legibility. | +-----------------------------------+-----------------------------------+ **Table 5.** Legal Environment **Personnel** Our employees represent the business, so we aim to hire not only skilled individuals but also those who can effectively communicate our brand to customers. Finding experienced, capable workers is crucial for successfully running the business. Initially, we will have 4 employees--- a manager a cook, a cashier, and a purchaser/driver---with the owner managing overall operations. The business will be open from 9:00 am to 6:00 pm, Monday to Friday. At the end of each year, we will bring in a bookkeeper to review the business\'s annual performance. **Inventory** The business will maintain a streamlined inventory system by keeping track of remaining stock and replenishing supplies twice a week. This approach not only helps in managing costs but also minimizes waste by preventing overstocking. To ensure that products are used in optimal condition, the business will implement a First In, First Out (FIFO) inventory system. This means that the oldest stock---those items purchased or received first---will be used before newer stock, helping to maintain freshness and reduce spoilage. Given the perishable nature of the ingredients and the high standards for product quality, the business will only order a carefully controlled quantity of supplies. This system allows the business to consistently provide fresh, high-quality offerings to customers, as ingredients are used up before they can lose their freshness. **Suppliers** The business has suppliers of each of the components needed to create products and continue supplying the needs in the business. Therefore, the business will find a supplier that can sustain the day-to-day operation of the business locally. +-------------+-------------+-------------+-------------+-------------+ | Supplier | Item | Stall \# | Address | Contact \# | | Name | Supplied | | | | +=============+=============+=============+=============+=============+ | Rose Chatto | Squash | | Purok 4, | 09936065864 | | Medrano | | | new | | | | | | Santiago, | | | | | | Asuncion, | | | | | | Davao Del | | | | | | Norte | | +-------------+-------------+-------------+-------------+-------------+ | Bibing Sano | | | Purok 1, | 09973385394 | | | | | New | | | | | | Katipunan, | | | | | | Sto.tomas, | | | | | | Davao del | | | | | | norte | | +-------------+-------------+-------------+-------------+-------------+ | Juni Ganal | | | Purok 4, | 09351569521 | | | | | New | | | | | | Santiago, | | | | | | davao del | | | | | | norte | | +-------------+-------------+-------------+-------------+-------------+ | Sayre | Egg | | Maniki, | | | | | | kapalog, | | | | Flour | | Davao del | | | | | | norte | | | | salt | | | | +-------------+-------------+-------------+-------------+-------------+ | mabuhay SKL | | | | | +-------------+-------------+-------------+-------------+-------------+ | HB1 | | | | | +-------------+-------------+-------------+-------------+-------------+ **Table 6.** Supplier **Chapter VI** **MANAGEMENT AND ORGANIZATION** This chapter discuss the management of the business on its operation. It includes organizational structure and job description and qualifications of an employees. Also, the professionals and advisory support which is to guide in operating the business. **Organizational Structure** Savory Squash is a sole proprietorship which is owned by one person who has complete control and power over the business. The business will be operated by four (4) employees, each of whom will oversee a distinct work area to assist and handle the needs of customers for them to have a pleasant experience. The proprietor will oversee the general business. The proprietor will hire qualified personnel, one (1) manager, one (1) cashier, one (1) cook, and one (1) purchaser/driver for the specific positions needed. At the end of each year, the bookkeeper will handle the financial statements of the business that will be hired. **Figure 11.** Organizational Structure +-----------------------+-----------------------+-----------------------+ | Job | Description | Qualification | +=======================+=======================+=======================+ | Manager | - Managing the | - Graduate of any | | | entire operation | four (4) year | | | of savory Squash | course | | | bites. | | | | | - Had at least 2 | | | - Overseeing staff | years' experience | | | and efficient | as a manager | | | business | | | | environment. | - With good | +-----------------------+-----------------------+-----------------------+ | Cook | - In charge of | - High school | | | arranging, | graduate | | | prepping, and | | | | cooking food | - At least 2 years' | | | products to | experience as a | | | guarantee that | cook | | | consumers receive | | | | the best possible | | | | service and | | | | experience. | | +-----------------------+-----------------------+-----------------------+ | Purchaser/Driver | - In responsible | - High school | | | for | graduate | | | | | | | | - At least 20 years | | | | of age | | | | | | | | - Valid | | | | professional | | | | driver's license | | | | | | | | - Physically and | | | | mentally healthy. | +-----------------------+-----------------------+-----------------------+ | Cashier | - In charge of | - with good | | | greeting | | | | customers, | | | | taking, and | | | | fulfilling their | - Computer Literate | | | orders. | | | | | | | | - Receive payments | | | | and secures the | | | | money of the | | | | business every | | | | day. | | +-----------------------+-----------------------+-----------------------+ | Bookkeeper | - Responsible for | - Graduate of any | | | | | | | | | | | | | | | | - Computer literate | | | | | | | | - Preferably | | | | | | | | | | | | | | | | - With good | +-----------------------+-----------------------+-----------------------+ **Table 7.** Job Description and Qualification **Professional and Advisory Support** On the account of the industry's nature, it's important to seek expert advice to protect the brand and ensure products are unique in the market, focusing on sustainability, safety, and legal issues. The business will work with a bookkeeper to review its financial reports and make better decisions. Additionally, a food consultant will be consulted to ensure compliance with food safety regulations and to receive tips on consistently providing customers with healthy products. **Chapter VII** **FINANCIAL PLAN** The financial plan supports in the business\'s day-to-day decision making. When you compare forecast numbers to actual results, you can learn a lot about the company\'s overall financial health and efficiency. This component, in general, offers the status of the business and determines whether it is successful enough to continue operating. **PARTICULARS** **AMOUNT** ------------------------------------------- ------------ Furniture And Fixture 9,580 Cooking Equipment 16,000 Delivery Equipment 60,000 Rent (3months) 15,000 Store Renovation 10, 000 Promotional Expenses 4,300 Free Taste of The Product (Store Opening) 500 Supplies Expense 20,709 Salaries and wages 139,248 Permits And Licenses 20,000 Merchandise Inventory 3,000 Reserve Fund 1,663 Total 300,000 **Table 8.** Start up and Capitalization **Important Assumption** Sales Forecast will have increased by 5% annually. (Appendix 4) Cost of Sales will have increased by 5% annually. (Appendix 5) Depreciation Expense is computed using straight line method. Rent Expense will increase by 2% each year. (Appendix 3D) Utilities Expense assumes to increase by 2% annually. (Appendix 3E) Repairs and Maintenance will increase by 2% each year. (Appendix 3F) Store renovation will have a fix amount. (Appendix 3G) Promotional Expense will increase 2% per year (Appendix 3H) (Appendix 3I) Professional Fees will increase by 2% annually. (Appendix 3J) Kitchen Supplies Expense will increase by 2% per annum. (Appendix 3K) Kitchen Tools Expense will increase by 2% per annum. (Appendix 3L) Permits and Licenses will be 2% of increase per year of business operation. (Appendix 3M) Salaries and Wages will increase by 2% per year (Appendix 3N) SSS, PhilHealth and HDMF contribution will increase 2% per year (Appendix 3O) Withdrawals of partners will be 10% from the net income per year. **Source of Fund** The business will have a start-up capital of P300,000.00. which will be solely provided by the proprietor. The start-up capital will be used to sustain the business transaction and other obligations to be paid to at the start-up stage of the business. **Projected Five Year Balance Sheet** The balance sheet statement demonstrates that total assets, liabilities, and owner\'s equity is increasing each year for the next five years. It demonstrates that the company is financially healthy. **Project Five Year Income Statement**  The projected statement of income statement depicts the business\'s financial and the amount of money earned over the next five years. This graph represents the business\'s earnings and growth during its four years of operation. This means that the business functions smoothly while it can do business. Net Sales are projected to increase steadily over the next five years from ₱2, 413,872.00 in year 1 to ₱2,934,076.50 in year 5. Cost of Sales are also projected to increase over the next five years, from ₱1,612,775.52 in year 1 to ₱1,960,338.72 in year 5. Gross Profit is projected to increase over the next five years from ₱801,096.48 in year 1 to ₱973,737.78 in year 5. Operating expenses are projected to increase over the next five years, from ₱663,963.72 in year 1 to ₱706,460.45 in year 5\. Net income is projected to increase over the next five years, from ₱137,132.76 in year 1 to ₱227,185.73 in year 5. **Projected Five Year Statement of Change in Owner's Equity** The Statement of Changes in Owner\'s Equity illustrates how much cash a business would have if all its assets were liquidated, and all its debts were paid off.Because the business\'s owner\'s equity is improving every year, the business has asolid reputation to be evaluated if it needs to borrow more money for business operations. **Projected Five-year Cash Flow**  The projected five-year cash flow statement indicates how the company\'s money is spent. It refers to the flow of money into and out of a business. The projected five- year cash flow shows that the company has enough cash and is improving each year. **Projected Five Year Financial Ratios** Financial ratios are important aspects to show the business performance. The business financial ratios are calculated from the business financial statement of Savory Squash bites. Savory Squash Bites net profit ratio, a measure of profitability that shows the percentage of revenue relative to the cost of goods sold which in the 1st year is at 22.74% which indicates a generally good return on sales. Which steadily rises over years at 25.00% in the 2nd year, 27.16% in the 3rd year, 25.00% in the 4th year, and 26.75% in the 5th year since the operation started. Giving us the impression that the business is operating effectively as it generates greater profit. Savory Squash Bites return on asset in the 1st year is 40.28% and 32.77% in the 2nd year which indicates that the business is efficiently gaining profits. That steadily decreases over years at 27.98% in the 3rd year, 20.94% in the 4th year, and 18.24% in the 5th year since the operation started. **APPENDICIES** **Appendix 1** **Business logo**  **Appendix 2** **Business tarpaulin** **Appendix 3** **PROJECTED OPERATING EXPENSE** **A. Furniture and Fixtures** **Items** **Quantity** **Cost** **Total** -------------- -------------- ------------- -------------- **Table** **4** **520.00** **2,080.00** **Chairs** **12** **300.00** **3,600.00** **Wall fan** **3** **1300.00** **3,900.00** **TOTAL** **9,580.00** **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** -------------- -------------- -------------- -------------- --------------- **9,580.00** **9,771.00** **9,775.00** **9,970.00** **10,169.00** **B. COOKING EQUIPMENT** **Items** **Quantity** **Cost** **Total** ---------------- -------------- -------------- --------------- **Dehydrator** **2** **6,500.00** **13,000.00** **Pulverize** **1** **3,000.00** **3,000.00** **Total** **16,000.00** **C. Delivery Equipment** **Items** **Quantity** **Cost** **Total** ---------------- -------------- ---------------- ---------------- **Motorcycle** **1** **60, 000.00** **60, 000.00** **D. Rent expense** **Particular** **Cost per month** **Cost per year** ---------------- -------------------- ------------------- Rent expense 5,000 60,000 **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** ------------ ------------ ------------ ------------- ------------- **60,000** **61,200** **62.424** **63, 672** **64, 945** **E. Utilities Expese** **Particular** **Cost per month** **Cost per year** ------------------- -------------------- ------------------- **Electric bill** **2,000** **24,000** **Water bill** **500** **6000** **Total** **2,500** **30, 000** **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** ------------ ------------ ------------ ------------- ------------- **30,000** **30,600** **31,212** **31, 836** **32, 472** **F. Repairs and maintenance** **Particular** **Cost per year** **Amount** ------------------------ ------------------- ------------ Repair and maintenance 10,000 10,000 **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** ------------ ------------ ------------ ------------- ------------- **10,000** **10,200** **10,404** **10, 612** **10, 824** **G. Store Renovation Expense** **Particular** **Cost per year** **Amount** ------------------ ------------------- ------------ Store renovation 20,000 20,000 **H. Promotional Expenses** **Particular** **Amount** ----------------- ------------ Tarpaulin (3,5) 600 Singnage 2,200 Internet 1000 Free taste 500 Total 4,300 **YEAR 1** **YEAR 2** **YEAR 3** **YEAR 4** **YEAR 5** ------------ ------------ ------------ ------------ ------------ **4,300** **3,800** **4,300** **3,300** **3,300** **I. Transportation expense** **Particular** **Cost per year** **Amount** ------------------------ ------------------- ------------ Transportation expense 5,000 5,000 **Year 1** **Year 2** **Year 3** **Year 4** **Year 5** ------------ ------------ ------------ ------------ ------------ **5,000** **5,100** **5,202** **5,306** **5,412** **J. Professional Fees** **Particular** **Cost per year** **Amount** ---------------- ------------------- ------------ Bookkeeper 16, 000 16, 000 Year 1 Year 2 Year 3 Year 4 Year 5 -------- -------- -------- -------- -------- 16,000 16,320 16,646 16,978 17,317 **K. Kitchen tools** **Particular** **Quantity** **Amount** **Total** ------------------------ -------------- ------------ ----------- Gas(refill) 12 1,100 13,200 Stove 1 1,500 1,500 Big pan 2 325 650 Knife 4 50 200 Chopping board 4 30 120 Ladle 3 50 100 Measuring cups 2 95 190 Stainless kitchen bowl 2 105 210 Parchment paper 2 35 70 Total 16,240 **Year 1** **Year 2** **Year 3** **Year 4** **Year 5** ------------ ------------ ------------ ------------ ------------ 16,240 16,564.8 16,896.09 17,234.01 17,578.69 **L. Kitchen supplies** +-----------------+-----------------+-----------------+-----------------+ | **Particular** | **Quantity** | **Amount** | **Total** | +=================+=================+=================+=================+ | Hand sanitizer | 2 gallons | 132 | 264 | +-----------------+-----------------+-----------------+-----------------+ | Hairnet | 3 | 75 | 225 | | | | | | | | (100pcs/pack) | | | +-----------------+-----------------+-----------------+-----------------+ | Disposable | 6 | 35 | 210 | | gloves | | | | | | (100pcs/pack) | | | +-----------------+-----------------+-----------------+-----------------+ | Disposabale | 6 | 50 | 300 | | mask | | | | | | (100pcs/pack) | | | +-----------------+-----------------+-----------------+-----------------+ | Calculator | 2 | 300 | 600 | +-----------------+-----------------+-----------------+-----------------+ | Ballpen | 1 pack | 150 | 150 | | | | | | | | (100pcs/packs | | | +-----------------+-----------------+-----------------+-----------------+ | Dishwashing | 3 gallons | 90 | 270 | | liquid | | | | +-----------------+-----------------+-----------------+-----------------+ | Apron | 5 | 32 | 160 | +-----------------+-----------------+-----------------+-----------------+ | Trash bag | 3 packs | 110 | 330 | | | | | | | | (100pcs/pack) | | | +-----------------+-----------------+-----------------+-----------------+ | Trash bin | 2 pcs. | 80 | 160 | +-----------------+-----------------+-----------------+-----------------+ | Water (refill) | 40 | 20 | 800 | +-----------------+-----------------+-----------------+-----------------+ | Total | | | 4,469 | +-----------------+-----------------+-----------------+-----------------+ Year 1 Year 2 Year 3 Year 4 Year 5 -------- ---------- ---------- ----------- ---------- 4,469 4,558.38 4,649.55 4, 742.54 4,837.39 **M. permits and Licenses** **Particulars** **Fees** **Amount** --------------------- ---------- --------------- BIR 540 540.00 SEC 6,750 6,750.00 DTI 1,700 1,700.00 FDA 1,010 1,010.00 BUSINESS (PER YEAR) 10, 000 10,000.00 **TOTAL** **20,000.00** **N. salaries and Wages** **Particular** **Cost per month** **Cost per year** ------------------- -------------------- ------------------- Manager 13,000 156,000 Cashier 9,240 110,880 Cooks 9,240 110,880 Purchaser\\Driver 7392 88,704 **Total** **46,416** **556,992** **O. SSS, Philhealth and HDMF** **Particulars** **SSS** **PhilHealth** **HDMF** **Amount** ------------------- --------- ---------------- ---------- ------------ Manager 675 750 600 2,025 Cashier 498.96 554.4 443.52 1,496.88 Cooks 498.96 554.4 443.52 1,496.88 Purchaser\\Driver 415.8 462 369.6 1,273.6 **Total** 6, 292.36 **Appendix 4**  **Appendix 5** **Cost of sales** **Appendix 6** **FINANCIAL RATIOS**  **C. Payback Period**  **Appendix 7** **Cost per serving** The total amount of Savory squash bites with mark-up is P62.13 which will be divided by 5 because this recipe can serve up to 24 pieces of considering that there are 2 pieces per serve. So, the price of Squash Kikiam and balls will be P62.13.  **Appendix 8** **Survey Questionnaire** Data Privacy Statement. The information you will provide herein shall be used for the record and communication purposes. Your personal information shall not be disclosed externally without prior consent, legitimate purpose, or legal justification. All collected information is accessible only to selected authorized officers, in full compliance with the provisions of RA 10173, \"Data Privacy Act of 2012." **Savory Squash Bites** Name of the Respondent (optional) \_\_\_\_\_\_\_\_\_\_\_\_\_\_ Sex:­­\_\_\_ Age: \_\_\_ Occupation: - Students - Employed - Household Monthly Income: - 5,000 -- below - 5,000 -- 10,000 pesos - 10,000 -- 15,000 pesos - 15, 000 -- 20,000 pesos Monthly allowance:(Students) - 500 -- 1,000 pesos - 1,501 -- 2000 pesos - 2,000 and above 1. Do you like kikiam? a. Yes b. No 2. Do you eat squash? a. Yes b. No 3. Would you be interested in squash-based Snacks? a. Yes b. No 4. Have you heard about squash kikiam? a. Yes b. No 5. How much do you typically spend for street food? (squash kikiam, squash balls) a. Php 5 -- 10 b. Php 10 -- 20 c. Php 20 -- above 6. How many pack/s of 250g of squash kikiam, squash balls, squash gravy will you buy in one purchase? a. 1-3 pack/s b. 4-7 pack/s c. 8 or more pack/s 7. How much are you willing to spend for a 250g of squash kikiam, squash balls, squash gravy? a. Php 55 -- 75 b. Php 80 -- 100 c. Php 105 - 120 8. What factors influence your snacks purchases? (Choose one or more) a. Price b. Flavor variety c. Packaging/presentation d. Health benefits e. Other (please specify): \_\_\_\_\_\_\_\_\_\_\_\_ 9. Would you like to try the following foods/products? a. Squash ball - Yes - No b. Squash kikiam - Yes - No c. Squash gravy - Yes - No 10. If ever we will produce and sell squash kikiam, squash balls, squash gravy in maniki, Kapalong would you patronize it? a. Yes b. No 11. Are you willing to purchase Savory Squash bites? a. Yes b. No **REFERENCES** Jillian, B. (2024). Heath line Federation GovPH FDA (2024) FDA registratrion Mckeniz(2024) sec Registration **CURRICULUM VITAE** Untitled design **Anthony A. Villocero** Purok 3 Cebuley Gabuyan Kapalong Davao del Norte tonivillocero\@gmail.com **PERSONAL BACKGROUND** Birthday: November 7 2003 Birthplace: Quezon City Age: 21 Civil Status: Single Father's Name: Elias R. Villocero Mother's Name: Lialen A. Villocero **EDUCATIONAL BACKGROUND** Elementary Education: Central elementary school Secondary Education: Kapalong National High School Tertiary Education: Kapalong College of Agriculture, Sciences and Technology Bachelor of Science in Business Administration Major in Financial Management  **Christine G. Busano** Prk 7, Andap, Laak, Davao de Oro **PERSONAL BACKGROUND** Birthday: January 16, 2004 Birthplace: Andap, Laak, Davao de Oro Age: 20 Civil Status: Single Father's Name: Margarito l. Busano Mother's Name: Angelita G. Busano **EDUCATIONAL BACKGROUND** Elementary Education: Andap Laak Elementary School Secondary Education: Melale National High School Tertiary Education: Kapalong College of Agriculture, Sciences and Technology Bachelor of Science in Business Administration Major in Financial Management Untitled design (4) **Mark Joshua Hepiga** Purok 4, New Santiago Asuncion Davao Del Norte lyrichepiga\@gmail.com **PERSONAL BACKGROUND** Birthday: September 07, 2024 Birthplace: Asuncion Davao Del Norte Age: 21 Civil Status: Single Father's Name: Willer G. Hepiga Mother's Name: Veronica O. Hepiga **EDUCATIONAL BACKGROUND** Elementary Education: New Katipunan Elementary School Secondary Education: Temple Christian School of Stotomas Tertiary Education: Kapalong College of Agriculture, Sciences and Technology Bachelor of Science in Business Administration Major in Financial Management  **Nizmhar Decano** Pandulian, Mabantao, Kapalong Davao del Norte decanonizmhar\@gmail.com **PERSONAL BACKGROUND** Birthday: August 09, 2001 Birthplace: Kapalong Davao Del Norte Age: 23 Civil Status: Single Father's Name: Edilberto Decano Mother's Name: Myrna Decano **EDUCATIONAL BACKGROUND** Elementary Education: Pandulian Elementary School Secondary Education: Kapalong National High School Tertiary Education: Kapalong College of Agriculture, Sciences and Technology Bachelor of Science in Business Administration Major in Financial Management C:\\Users\\KCAST\\AppData\\Local\\Microsoft\\Windows\\INetCache\\Content.Word\\462560200\_542301638543857\_6948256281731913103\_n-removebg-preview.png **Nobe Jane L. Mambatalan** Purok 5 Bo.Site Gabuyan Kapalong Davao del Norte **PERSONAL BACKGROUND** Birthday: December 28, 2003 Birthplace: Kapalong Davao Del Norte Age: 20 Civil Status: Single Father's Name: Noli S. Mambatalan Mother's Name: Jimelyn L. Mambatalan **EDUCATIONAL BACKGROUND** Elementary Education: Semong Central Elementary School Secondary Education: Doña Carmen Soriano National High School Tertiary Education: Kapalong College of Agriculture, Sciences and Technology Bachelor of Science in Business Administration Major in Financial Management