BUSINESS PLAN

GROUP 3
Name of the business:

Product: chocolate turtle apple slices

Submitted by: Submitted to:

Leader: Alexis Lazaro
Tricia Gaspar
Crizia Mateo
Joana Dela Cruz
Harlene Estiandan
Ronelyn Alquiros
Carl Daniel Antonio
Aldryn Magbanua
John Pual Fernandez
Azul Root
I. EXECTUTIVE SUMMARY
Sant is a fast-casual restaurant, serving fast, fresh, healthy, delicious chocolate
turtle apple slices. The first store will be located near ILOCOS NORTE COLLEGE
OF ARTS AND TRADES (INCAT) with aggressive growth plans of one new store
every 12 months.

The Market
The market can be divided into two market segments, every grade level from
grade 7-12. Each grade level will comprise the majority of snack time business
with individuals making up the majority of lunch time business. Sant will be
operating within the fast-casual niche of the restaurant industry, competing
against fast food and traditional sit down restaurants.

II. BUSINESS DESCRIPTION

Sant is a new restaurant that serve chocolate turtle apple slices that is healthy
and delicious and other snack that you want. We make sure your gonna be
satisfied with our product

III. INTRODUCTION

Mission

Sant mission is to become the premier fast-casual dining experience. This will
be accomplished by offering an unprecedented experience coupled with great
food and reasonable prices.

Vision
1. To become the premier fast-casual restaurant in every market entered.
2. To open a new store every 12 months.

Objectives
1. To offer high-quality food and a wonderful experience at reasonable
prices.
2. Offer simple, delicious menu items.
 3. Treat every customer as if they are the only customer.
4. Design and employ strict financial controls

IV. ORGANIZATIONAL PLAN

A.ORGANIZATIONAL STRUCTURE

MANAGER
Alexis Neil Lazaro

SUPERVISOR
Tricia Gaspar

WAITER HOUSE KEEPER/S

COOK Aldryn Magbanua FRONT DESK
Carl Daniel
Crizia Mateo & & Joanna Dela Cruz Antonio
Ronalyn Alquiros & Harlene
John Paul EStiandian &
Fernandez Azul Root

B.DUTIES AND RESPONSIBILITIES

1. MANAGER
A vital responsibility of all managers is to oversee employees and to
ensure work duties are being completed with the overall best interest
of the organization. She assigns job duties, creates and manages
schedules and provides feedback to employees.
QUALIFICATION:
Developing a good management team is a critical component of
running a successful organization. Managers not only supervise
employees but must make important decisions that directly affect the
company. Employers desiring to hire managers must understand the
qualities that make up good management. Understanding these
characteristics allows companies to make good hiring decisions and
helps managers understand what is required of them.
2. SUPERVISOR
Production Supervisor Job Duties: Accomplishes manufacturing staff
results by communicating job expectations; planning, monitoring, and
appraising job results; coaching, counseling, and disciplining
employees; initiating, coordinating, and enforcing systems, policies,
and procedures.
QUALITIES
Fairness and empathy are also key character traits of a good
supervisor. When either office politics or personal emergencies rise
up, employees need to find their supervisor understanding and empathetic,
not hostile or distrustful. But it has to be genuine.
3. COOK

Restaurant cooks are responsible for many of the daily tasks in a

restaurant. Maintaining the cleanliness of the restaurant, particularly
the cooking area, is a major responsibility of restaurant cooks
everywhere. They must ensure the work area is safe and that no one
is working with a burn or cut, as these can lead to a food-borne illness.
Clean up during and at the end of a shift is also the responsibility of
the restaurant cook.
QUALITIES
Salient features of a good cook:

1. One who lives to eat / cook: A good cook should be in love with
good food, that's a prerequisite. Now, there are some people who eat
to live, well such lot are not in my opinion cut out to be good cooks!
You have to have that passion about food that ought to go beyond just
to fuel your body.

2. Has a Big Heart: Yes ofcourse! A good cook always wants to share
his FOOD..with anyone and everyone..(Unlike Joey and some other
people I may be knowing).

3. Has a Strong Desire to Please: If you love to make people happy by

bringing their taste buds to life, then youre on the right track to
becoming a good cook. Its a caring hobby you see.

4. Quality Seeker: A good cook never compromises about the quality

of products he uses in his cooking which helps him in translating it to
the plate in his finished product.
 5. Thirsty for learning: The one who goes like: Eel! Yuck! does not
have the making of a good cook. A good cook always and always
aspires to learn, experiment and create new items from every food
product available to him.

No cuisine can be a No for a good cook. He wants to learn about

every possible thing that can be cooked and made into a beautiful
dish.

So, if the above first 5 major criteria are met. We have a few
supplementary or minor ones that a good cook should have -

A heightened sense of Taste and Smell (basically a sensitive

palate)....and sometimes Sight too (You eat with your eyes first).
Manual dexterity as in graceful hands (you just know when you see
them :)), good knife skills also come under this.
Kitchen Organizational skills (This is my mother's opinion, I don't
agree with her often).
4. WAITER
The waiter is the person who takes the customers order, passes it to the
kitchen, then delivers the food to the customer. The customers whole
experience of the restaurant is usually determined by how well the waiter
performs his duties.
QUALITIES
Individuals considering employment in the food service industry, particularly
as a waiter, must possess several essential qualities to thrive in the
position. Because the restaurant industry is competitive, a waiter must have
excellent customer service skills.
5. FRONT DESK
The duties of a front desk officer vary but typically consist of answering
phones, greeting customers and clients, scheduling appointments,
verifying identification and signing in guests, opening and closing the
establishment, and acting as a liaison between clients and executive
staff. Front desk officers work in hotels, health clubs, business offices
and office buildings. Front desk officers work day shifts, evening shifts
and weekend shifts.

QUALITIES
Their main duties are to greet people who enter the facility or call on the
phone, provide and receive information, and handle administrative tasks.
 Desk assistants need a balance of skills and qualities related to dealing
with people and maintaining order in the workplace.

6. HOUSE KEEPER
The duties of housekeeping can vary from job to job. Most often it
includes cleaning, sweeping, and vacuuming of floors. They will have
to make beds, clean bathrooms, clean and empty trash, wash dishes,
laundry, windows, dusting, and other household needs.
QUALITIES
A good housekeeper must have an outstanding background that
includes honesty, years of experience in cleaning, positive feedback
from others, respect, openmindedness, and caring for others. The
housekeeper must be able to remain confidential in regard to the
client.
V. MARKETING PLAN
A. 4Ps
PRODUCT
The chocolate turtle apple slices is healthy and delicious, and covered by
melted chocolate and drizzles with caramel and added a peanut
PRICE
Our product chocolate turtle apple slices is low price snack that we make sure
that the students or our consumers can afford.
PLACE
The sant is located at the ilocos norte college of arts and trade (incat).
PROMOTION
In promoting our product we make flyer, or post it in social media with is most
commonly used to introduce/advertise the product of some shop and it is
commonly used by students.

B. TARGET MARKET
TOTAL DAILY MONTHLY YEARLY
G7 520 52 1144 11440
G8 530 53 1166 11660
G9 520 52 1144 11440
G10 560 56 1232 12320
 G11 510 51 1122 11220
G12 490 49 1078 10780
TOTAL: 3130 313 6886 68860

VI. PRODUCTION PLAN

A. PRODUCT DISCRIPTION
THE chocolate turtle apple slices is healthy and delicious, the apple contains lots of
vitamins with can promote health nutrition to the consumers. The chocolate can
make your teeth strong and it can also boost your memory, and it can prevent
alzheimers disease. peanut is also a rain boosting fruit

B. OPERATING STRATIGIES
Equipment
Oven
Freezer/ refrigerator

Ingredients

Very large fuji apples

Cups of semisweet chocolate
Coconut oil
Caramels
Chopped peanuts
Popsicle sticks

Instructions

1. Slice apples into piece. With a knife make a little slit in the bottom of
each apples slice to make it easier to insert a popsicle stick
2. Melt chips is the microwave on high for 2 minutes.*stir in coconut oil until
smooth. Dip apples slices in chocolate and place on parchment lined
cookie sheet.
 3. Place caramels in microwaves safe bowl and microwave on high for 45-60
seconds.* do not overheat. Stir until smooth. Drizzle melted caramels over
chocolate and sprinkle with nuts
4. Freeze/refrigerate for about 1 hour.
5. Serve and enjoy

VII. OPERATIONAL PLAN

A.WORKFLOW

PLAN/ESTIM
PURCHASE
ATE

PREPARATIO
SELL
N

COOK &
PACKAGING

B.MONITORING & EVALUATION

VIII. FINANCIAL PLAN

FIXED UNIT QUANTITY TOTAL

COST PRICE
SALARY:
MANAGER 10,000 1 10,000
SUPERVISOR 10,000 1 10,000
COOK 9,000 1 9,000
 FRONT DESK 5,000 1 5,000
WAITER 5,000 1 5,000
HOUSE KEEPER 4,000 1 4,000
RENTAL 2,500 1 2,500
ADVERTISING 1,000 1 1,000
D.E
OVEN 12,000 2(15 YEARS) 1,600
FREEZER 20,000 1(20 YEARS) 1,000
TOTAL: 39,100

The total fixed cost per month is 46,700, the manager had a salary of 10,000 same with
supervisor, the cooks salary is 9,000, front desk is 5,000, waiter, salary is 5,000, and
the house keeper is 2,500 salary per month. The monthly rental is 2,500 and the
advertising cost 1,000 per month. The D.E, of the oven is 1,600 and the freezer is
1,000.

VARIALBLE UNIT PRICE QUANTITY TOTAL

COST
Fuji apple
Semisweet
chocolate
Coconut oil
Caramels
Peanuts
Popsicle stick
TOTAL 73,850

The total variable cost is

The total variable and fixed cost is

B.PROJECTED REVENUE
TABLE 3
PROD COSTI PROJECT PROJEC PROJECTE PROJECTE PROJECT
UCT NG ED TED D D ED
 REVENUE VOLUME VOLUME/M REVENUE/M REVENUE/
/DAY /DAY ONTH OTHN YEAR
Hawaii C-
an M-
BBQ SP-
Chicke
n
Wraps
C. PROJECTED COST AND REVENUE
TABLE 4

REVENUE COST NET

PROFIT
JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER

JANUARY

FEBRARY

MARCH

TOTAL: