Executive Summary

A. Name of applicants
We the millennials nowadays is known for being adventurous and like to try something with a
twist, specifically when it comes to food that’s why we the proponents; Joy Nalie Gutierrez, Kent
Joshua Habagat, Alyza Herbacio, Giann Lebico, Vianca Lou Llauderes, Alexandria Mabana and
Trisha Mamaril, came up with the idea of giving an extraordinary taste to a typical product
known as “leche plan”.

B. Business Name: Dulce y Picante

The business proponents came up with the “Dulce y Picante” as the name of our business. This
came from a Spanish word, which means sweet and spicy. We will sell one of the dessert delicacy
in the market which is leche flan.

C. Store Location

D. Description of the Logo

 The company logo we designed represents our product having sweet and spicy flavor.
We made it as simple as possible by emphasizing the color yellow as an egg yolk which is the
main ingredients of our product, and placing “sili icon “ on letter “I”.

E. Vision and Mission

Vision

To be the best among all the dessert producers or vendors of Leche Flan here in Caloocan,
Metro Manila. We are aiming to attract as many customers as we can and gain their trust with
our product. Providing an outstanding quality, service and cleanliness so that we can meet the
satisfaction of our customers.

Mission

Our mission is to ensure the quality, cleanliness and healthiness of our product, as a dessert
producer. Moreover, we are committed to provide extraordinary leche flan made with pure
ingredients and finally to sell our products at a very affordable price.

F. Brief Description of the Project

The study shows the different variety of leche flan, which mainly focus on sweet and spicy
flavor. The objective of the proponents is to present a unique taste of this dessert delicacy to the
customers. The business came up with this kind of product to meet the customers satisfaction
based on Filipino food preferences.

G. General Objectives of the Project

a) To provide our customers a good quality of service and high competitive product.
b) To satisfy the cravings for unique taste of dessert.
c) To line up with our competitors with new flavor innovation of this product.
d) To make a history in the field of desserts.
 Project Background and History

What is Leche Flan? It is a caramel custard, made with eggs, milk, sugar, and flavored with vanilla.
It originated from the regions along the border of France and Spain and was brought to the
Philippines at the time of the Spanish Colonization. Leche Flan has been around our country for
quite a long a time. You could almost find these kinds of treats in many houses during fiestas in
the provinces. A fiesta without Leche Flan is not a fiesta. But of course, Leche Flan isn’t only for
parties, it’s also for merienda. Philippines is a tropical country, and there are only two seasons;
rainy season, and summer. But most of the time, even though it isn’t summer, it’s still searing
hot. You would rather just sit down and sip a nice glass of cold water to cool yourself down. But
why just have a glass of water, if you could have something else that could really liven yourself up
from the heat. So to avoid stress and headaches from the unbearable heat, Leche Flan is a good
way to replenish ourselves, especially with the flavour of lime which contains VItamin C and Anti-
oxidants. A good pairing to keep us going from the heat.

Marketing Aspect

A. Target Market

1. Area Coverage
Establishing the business needs a good location. Accessibility is important to gain target
customers and make the business possible. Grace Park Caloocan is the best locations to
put up this propose small shop.

2. Market Description
The target markets of this business are on-the-go individuals, since people nowadays
would like to buy over the counter for a sudden cravings in an ordinary day or buy for a
special occasion.

3. Target Market Profile

The main target market of this product is millenials who have a big percentage that are
considered as on-the-go individuals.
 Students
 Young professional who are still considered millenials
 Age range is roughly 18-35
B. Demand Survey Analysis

Market Population Percentage

Willingness to purchase 507,550.40 80%
Unwillingness to purchase 126,887.60 20%
Total 634,448 100%

C. Demand –Supply Analysis

Percentage
Total Demand 77%
Total Supply 47%
Total Gap 30%
 Demand Supply Gap

30%
77%
47%

D. Supply Analysis

Supply

Dulce y Picante 35%

 E. SWOT Analysis

STRENGTH WEAKNESS OPPORTUNITY THREAT

 Unique among  Seasonal  Lot of school  Competition

other product along the among desserts
 Affordability of  Not known chosen location and sweets
the product to the  Millennial’s businesses
 Offering food of public food  Unstable price
diversified taste  The more preference of raw
 Capsicum they  Expansion of materials
frutescens consume, business  Copying of
provides the less  Increase in product idea
different health satisfaction sales market
benefits they receive share
 High quality  Daily  Can a supplier
product consumptio to other
n may cause product like
diabetes business
 The making halo-
promotion halo
of the
product will
be costly for
the business
 Technical Aspect

The technical study discusses how products are to be produced, when these products are
to be produced, how much will it cost to produce the products, where to produce the
products and what technology to be used.

A. Production Process

Ingredients:

For caramel:

 2 tbs of white sugar

For Leche Flan:

 8 egg yolks
 300 ml of condensed milk
 140 ml of evaporated milk
 2-3 drops of vanilla syrup
  1 tbs of chili powder (optional flavor)
 Aluminum foil

Procedure:

1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.
2. Prepare the Caramel: In a llanera, reduce the heat to low before adding the sugar.
Stir continuously for about 2 minutes or until the sugar caramelizes or turns
amber.
3. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water
to just below the steamer; bring to boil.
4. In a bowl, combine evaporated milk, condensed milk, sugar, vanilla and chili
powder.
5. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and
mix thoroughly. Pour the mixture into the prepared flan molds containing the
caramel.
6. Cover the molds with aluminum foil, arrange into the steamer (water should
already boiling before placing the molds inside); steam for 30 minutes or until
firm.
7. Set aside to cool and then refrigerate for at least 2 hours.
8. To serve: Run a knife along the edges of the flan molds to loosen.
9. For individual flans, turn the molds over onto a platter or individual plates. For a
larger flans, place a platter on top of the mold; holding the platter tightly to the
mold, quickly turn upside down. The flan should come out easily with the caramel
on top.

B. Equipment, Machinery, Furniture and Fixtures

For equipment, the business used a steamer, saucepan, llanera, knife,
strainer, large bowl, whisk, plastic containers, paper bag, aluminum foil and
measuring spoon. The machineries to be used are gas stove, cashier machine,
telephone and refrigerator. Lastly, for furniture and fixtures the proponents chose
wooden counter top, stools for the waiting area, air conditioner and display
counter for the products.

C. Building
The proponents decided to rent a small vacant shop under the chosen
location.
D. Capacity/ Scheduling
As a new business, we will start to produce a minimum of 50 pieces of
final product and a maximum of 100 pieces. The shop will open during Monday
to Friday from 9:00 am to 5:00 pm. On Saturday from 9:00 am to 12:00 noon.

E. Waste Disposal
The business will provide two separate trash bins classified as
biodegradable and non-biodegradable.

F. Utilities and Operating Costs

The estimated cost for the following expenses:
 Advertising expense P 6,000
 Store supplies 1,400
 Supplies 700
 Sanitary Supplies 1,400
 Rent Expense 20,000
 Business Fees 5,140
( licenses and taxes)
 Interest expense 10,000
 Utilities Expense 47,000
 Miscellaneous Expense 2,100
 Depreciation Expense 15,170
G. Product Costs
The estimated cost for the production:
 Raw materials P 72,000
 Labor 288,000
 Other production costs 50,000