TABLE CONTENTS

I. Company name
II. Vision ...
III. Industry ....
IV. Five Forces ...
V. Competitors Analysis
VI. Environmental analysis step .
VII. SWOT Matrix
VIII. Gantt Chart
IX. Objectives .
X. Follow BDA ..

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I. Company name :VillaGuez

Product Name: VronCho

Product Description

Our polvoron product, namely VronCho with a twist of

coated chocolate. It is made up of flour, salt, white sugar, butter,
powdered milk and a twist of melted chocolate. It is usually packed
in small sizes, the typical traditional cellophane or Japanese paper
wrapped. It is not just a polvoron but it offer different flavors like,
honey polvoron, MalunggayPolvoron, Cashew Polvoron, Oreo
Polvoron, PinipigPolvoron, and Peanut Polvoron.

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 I. Vision

The VillaGuez Company envisions itself to be leading provider

affordable polvoron in NTC-Manila through innovations anchored by the
idea of high quality product and to become the most popular and ever-
wanted polvoron company in the Philippines.

BHAG: to be leading provider affordable polvoron in NTC-Manila.

- We envision to become the leading provider of affordable polvoron in
the premises in the school which is NTC-Manila

CORE PURPOSE: to become the most popular and ever-wanted polvoron

company in the Philippines.

- In the national view, if the small enterprise will succeed, we view that
we can penetrate a larger market, if not the whole Philippines.

CORE VALUES: through innovations anchored by the idea of high quality

product

The VillaGuez Company envision to become the leading provider of

affordable polvoron in the premises in the school which is NTC-Manila, with
this we are committed to provide the people of the school the polvoron they
never tasted before. In the national view, if the small enterprise will succeed, we
view that we can penetrate a larger market, if not the whole Philippines.

II. Industry
III.1 Identification
Manufacturing of food

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 III.2 Industrial Class
1073- Manufacture of Cocoa, Chocolate and Sugar
Confectionary.

III. Five Forces

Five Forces Factors Explanation

Low capital is needed to
Capital High Threat
put up same kind of
Requirement
business
Threat of
Current market offers too
New Entrant Propriety High Threat
many goods and products
product
that provides same kind of
differences
satisfaction to people
High Customer can choose
Substitute
Bargaining other item available in the
product
Bargaining Power market other than
Power of polvoron
Buyers High Some company that
Product
Bargaining produces polvoron offers
differentiation
Power it in different flavour
Importance of Raw materials that we
Bargaining Low
volume to need to make our polvoron
Power of Bargaining
supplier are mostly available even
Suppliers Power
in a public market

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 High Threat With our price, customer
can choose any other food
Relative price
offer in the market with
performance of
the same price, and same
substitutes
satisfaction
Threat of
Substitutes
High Threat Not all people loves, and
Buyer
there are so many goods
propensity to
out in the market who
substitute
shares the same
satisfaction
There are a lot of
High Rivalry
Industry of company already in the
Brand identity of Industry
Rivalry market known to offer the
best tasting polvoron

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 IV. Competitors Analysis

COMPETITORS PRODUCT PRICE PLACE PROMOTION

122 (per
PinipigPolvoron box)
Cashew Polvoron 122 (per
Classis Polvoron box)
Assorted Polvoron 177 (per
GOLDILOCKS
Caramel Polvoron box)
Choco Covered 53 (per
Polvoron pouch)
Ube Polvoron 122 (per
pouch)
MilkeeesPolvoron 29 (per
White Choco pouch)
Coated Polvoron 81 (per box)
REBISCO Chocolate Coated 70 (per box)
Polvoron

Crisp Rice Polvoron

Cookies and Cream
Polvoron
PiliPolvoron
HOUSE OF
Purple Yam
POLVORON
Polvoron
Green Tea Polvoron
Choco Covered
Polvoron

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 V. Environmental Step Analysis

CONDITION OPPORTUNITIES/THREATS

SOCIAL

TECHNOLOGICAL

ECONOMIC

ECOLOGY

POL-LEGAL

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VI. SWOT Matrix

VII. Objectives

To be well-known in the market

To give the customer satisfaction

VIII. Gantt Chart

IX. Marketing Plan

A. Product/Service to Sell

B. Target Market
1. Area Coverage
School
Bus Station
Mall

2. Consumer/Customer
Students
Passenger

C. Demand and Supply Analysis

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 1. Total Potential Demand

2. Present Supplier/Competition

D. Projected Sales
1. Per Month
2. In Volume and In Pesos

E. Marketing Program/Strategies

Product Strategy

In order to be more competitive in the market we are making our

product different from other, we offered Malunggay polvoron,
Honey polvoron, Cashew polvoron, and Peanut polvoron, our
product give the customer health benefits, they dont have to worry
about eating sweets because eating polvoron has now become
healthier.

Pricing Strategy

The VronCho polvoron is attempting to achieve the goals of setting

low prices by selling high quality of product so that the customers
feel comfortable purchasing again.

Place Strategy

Our product will be distributed in different school, mall, and bus

station. The distribution of the product is the best for the
accessibility, availability and for our target need of the business.

Promotion Strategy

By using social media we can use Facebook, Twitter, Instagram to

promote our product.

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 By giving flyers about the different flavor we offered, poster will
also be posted outside every stall that also display the various
health benefits.

F. Marketing/Selling Expenses

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 X. Production/Operations Plan
A. Technical Production Description

Our polvoron product, namely VronCho with a twist of coated

chocolate. It is made up of flour, salt, white sugar, butter, powdered milk
and a twist of melted chocolate. It is usually packed in small sizes, the
typical traditional cellophane or Japanese paper wrapped. It is not just a
polvoron but it offer different flavors like, honey polvoron,
MalunggayPolvoron, Cashew Polvoron, Oreo Polvoron, PinipigPolvoron,
and Peanut Polvoron.

B. Production/Operations Process
1. Step by Step Procedure

Materials Needed:

Mixing bowl
Measuring cups and spoons
Spoon
Saucepan
Japanese paper or cellophane
Polvoronmolder

Polvoron Ingredients:

4 cups all-purpose flour

2 cups powdered milk
1 cup melted butter
2 cups Sugar
1 tablespoon of salt

Procedure on how to make polvoron:

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 1. On a pan, toast flour in moderate heat for about 15 minutes, or
until light brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.
4. Add sugar, salt and melted butter. Mix well
5. Fill the polvoron mould with the mixture, press it hard by using
a spoon, and then release it. If it is still too loose, add more
butter. Make sure that you could pick up the polvoron without it
crumbling straight away.
6. Place the polvoron in an airtight container, then chill in the
fridge until firm.
7. Carefully wrap the polvoron individually in Japanese paper or
cellophane.

Chocolate Dip Procedure:

1. In a boiler, melt the chocolate while stirring gently.

TIP: Heat only until half of the chocolate is melted, then remove from
heat and stir gently until it is all melted.
2. Stick the toothpick in a piece of polvoron gently and dip it in the
chocolate dip to coat and simply place them on a sheet of wax paper to
let dry.
3. Keep the polvoron refrigerated until you want to eat them. You can
store them on the fridge for about a week, or you can freeze them

2. Duration per Step per Batch

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 3. Labor and Machine Requirement per Step
Production/Operations Plan (continuation)

C. Production Schedule
Monthly Schedule

D. Labor Requirement

E. Machinery/Equipment Requirement

Gas stove

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 Refrigerator

Mixing bowl, measuring cups and spoon

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 Japanese Paper

Mould

F. Raw Materials Requirement

Flour

Butter

Powdered Milk

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 White sugar

Salt

Melt Chocolate

G. Plant/Factory Location

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 H. Plant Layout

I. Waste Disposal System

J. Quality Control System

K. Production Cost
1. Total production per Year
2. Production Cost per Unit

XI. Organizational Plan

A. Legal Form of Business

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B. Organizational Structure

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 Owner

Manager

Chef Counter

Worker Worker

C. Qualifications of Officers

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D. Office Equipment

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 E. Gantt Chart of Activities
Charting activities against time
F. Administrative Expenses

XII. Financial Plan

IV. Financial Plan
A. Total Project Cost
B. Sources of Financing
C. Projected Financial Statement
1. Projected Cash Flow Statement
2. Projected Income Statement
3. Projected Balance Sheet
D. Profitability Indices
1. ROI
2. Payback Period
3. Net Income : Sales ratio
4. Break-even Point
E. List of Assumptions Used
F. Schedules (below are examples)
1. Projected Sales
2. Projected Sales Volume
3. Fixed Capital Investment (including depreciation of equipment
and machinery)
4. Projected Cost of Production/Operations
5. Projected Cost of Goods Sold
6. Schedule of Materials Purchases
7. Projected Administrative and Selling Expenses

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