Business Plan

FOODHUB

Bantayan Park, Brgy. Poblacion

Bago City

Owned By:

Princess Riel Espada Farrah Lyn Flores Joseph Villar

Carlo Guevarra Mel John Braca Kish Shawn Balasbas

Earl Adrian Sarcia Kerl Lowell Piodos John Carl Sablon

Jesmar Buta Bea ulysse Tambanillo Jasper Amido

Yana Angela Hermosura Honey Ella Arobo Kyte Endiera

Dexter James Bautista Miladee Dolorfo Jean Rose Sangco

Carl Alex Bandiola She Laine Mahinay

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 Table Of Contents

Page no.

Title Page 1

Table Of Contents 2

Introduction 3-4

Executive Summary 5-7

Environmental Analysis 8-10

Business Description 11-14

Organization Plan 15

Liability Of The Owner 15

Organizational Structure 16-18

Operation Plan 19-21

Marketing Plan 22-24

Swot Analysis 25-26

Financial Plan 27-31

Appendices

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Introduction

Food Hub is a food stall offering different varieties of street foods,

Sweets and drinks like Lumpia, Gelatins, Dynamite, Fruit Punch, Soft drinks,

Sandwich and Fundae. The products is very delicious and you have the

freewill of what type of food you want to eat because Food Hub have lots of

foods that you can choose on. The products are budget friendly for students

and those who want to eat a lot but has limited budget. Food Hub will be

having a fast food type of business but in a unique way. Instead of waiting

for too long just like fast food stalls that you need to buy first before they

cook your order. Food Hub offers the buy and go type of business by selling

foods that are already prepared and cooked. It is very good on those who

have limited time on visiting the Bantayan Park. We ensure the taste,

Quality cooking and cleanliness of our product of providing clean containers

and bowls were our products are placed.

The Food Hub is located at Bantayan Park, Brgy. Poblacion, Bago City.

In which the sellers will promote the product and sell it and provide an

efficient and comfortable service. Food hub members will be divided into

smaller groups and contribute an amount that can afford the product that

they will make (Minimyum of P50 and Maximum of P100). Food Hub group

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has 20 members and the profit gain everyday will be added to the capital to

increase the production for a better income.

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 Executive Summary

Mission

To serve great tasting food, bringing the joy of eating to everyone. To

find out on how will Food Hub work for new trend customers. To make Food

Hub a food stall wherein budget friendly, taste that last and feed the world

affordable, wholesome food and achieve a higher quality life.

Vision

To make a clear difference in sustainably meeting the growing global

need for nutrition and health. To sell food in a fast, friendly environment that

appeals to pride conscious health minded consumers.

Goals/Objectives

 Satisfied Consumers

 Provide good service

 Gain Profit

 Budget friendly foods

 To generate income for the student groups; Food Hub.

 To create a learning environment where in the students can use

their classroom knowledge into real business enterprises.

 To gather experience from the program.

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Business model

Food Hub is modelled like the usual food stall where a variety of easily

cooked products are sold by the street or in locations easily visible to the

customers. Because of the limitation in space and equipment, most of the

food products are precooked and those that are cooked are prepared easily.

Also, it is encouraged that customer’s buy and go or “Take-out” their food

purchases.

Business and products

Food Hub as the same suggests is a food enterprise selling low cost

and affordable food items that are either precooked or are easily made

available to the customers at the fastest time possible. The products

compose of street food varieties like those easily found outside of school

premises and are easily affordable to those with limited budget.

Wealth Improvement Analysis:

As business enterprise, conceptualize, created, manned and managed

by students, Food Hub relied mostly on knowledge they learned from the

classroom and transferred these into real business technique catering to

what is needed during operations. Wealth development made the most use

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of strategic pricing, promotions, people skills, attractive packaging, and

product placement, place or venue and consistent delivery of process;

otherwise known as the 7p’s to get as much earnings or net profit from a

meager capital.

Parties supporting the business

The business is jointly supported by members of the group in terms of

capitalizations, the entrepreneurship teachers that taught us and with the

support of entrepreneurship class of the school.

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 Environmental Analysis

Food hub was situated along food stalls at Bantayan Park during the

city’s charter celebration. Made from light materials in the basic form of food

stall, it created a feel of street food. The convenience and practicality of the

very visible environment of a row of food stalls offering a variety of products

was both a plus and downside to the business. While a lot of products are

similar to what the other offer, Food Hub made sure their immediate

environment was pleasing and appealing to passing customers.

Trends in the Industry

Picture-perfect store and products

As a food and beverage entrepreneur, you can capitalize on the trends

by serving food and drinks that are beautiful as they are tasty. The

attractiveness of the store depends on the photogenic plates as well as the

neatness of the store’s display. You could even it a step up by advertising

your store on the social media to maximize the reputation of the store.

Food safety

Food safety standards are critical to a successful food and beverage

business. The time and money invested in the safety and security of your

product and brand name are critical to the needs and health of your

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customers and the long-term success of your business.

Changing customer preferences

Bold and exotic flavors, snacking and health and wellness are all the

forefront for food consumers. Keeping the consumers’ wishes will be in

demand as eager consumers look for healthy eating options.

Market Share
The Food Hub’s Lumpia Shanghai sells 100 pieces per day equivalent
to P480. The total sale of Lumpia Shanghai sold in 4 days is P1, 934.

𝑆𝑎𝑙𝑒𝑠 𝑜𝑓 𝑜𝑛𝑒 𝑝𝑟𝑜𝑑𝑢𝑐𝑡

Market Share = 𝑥 100
𝑇𝑜𝑡𝑎𝑙 𝑠𝑎𝑙𝑒𝑠 𝑖𝑛 𝑡ℎ𝑒 𝑚𝑎𝑟𝑘𝑒𝑡

𝑃480
= 𝑥 100
𝑃1934

= 24.81%

MARKET POSITION

The target markets are the students, People who is visiting the park,

teachers and workers in the Bantayan Park. The unmet need of business is

open selling to everyone and the competitive set in our business is that we

are selling products by using personal interaction and unique foods like fundae

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and gelatins. Our products is affordable and has a low price. The unique point

of difference is that it empowers people to help financially and one of the

reasons to believe is that our business has a peddling system and continuing

to be popular.

Marketing Strategy

Food Hub is using different types of strategies on how to get the

attention of the customers and on how can they know about the food stall.

Personal interaction, using social media, giving the customers an advice,

using tarpaulins, using sayings and giving a unique or new experience for

the costumers can improve and provide an efficient relationship to

costumers to gain the stable income and profit. Hitting the wall with your

marketing efforts can stall the Food Hub business and raise the popularity of

the business.

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 Business Description

Product Description

 Food Hub primarily focuses on selling street foods.

 Main product sold: Lumpia Shanghai, Dynamite Panakota, Gelatin, Soft

drinks, Chocolate Fondue, Egg Sandwich, Peanuts, Biscuits, and Fruit

Punch.

All products are single served.

Materials/ Equipment’s needed:

 Table

 Toothpicks

 Table napkins

 Plastic spoons

 Paper plates

 Chocolate fountain

 Cooler

 Tupperware

 Tarpaulin

 Knife

 Sauce/ Ketchup

 Plastic wrappers

 Ice

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Market Size

Food stall has shown steady growth with street foods having the

strongest growth. Kids and students in the Bantayan Park area are among

the most demanding ones. Buyer demands according to availability of their

money and also depends on the mood they are in.

Main Target Markets:

 Students passing by to witness the Charter Anniversary of Bago City

held in the Bantayan Area.

 Families who spend their quality time at the Bantayan Park.

The customers who are unlikely to buy the products or avail the service are

of course, our competitors. Those people who cannot afford to buy our

products.

Competition and Buying Patterns

 Location is critical to success, but in this scenario, we are given the

same exact location as our competitors, therefor location will mater

less.

 Price is not that sensitive as long as it’s not too high. Low pricing is

also not essential. Many target customers might mistrust low price in

terms of food services.

 Quality of food matters. The price is not too high and the food is good,

we will have a better business result.

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Food Hub Personnel Requirement

The Food Hub will gain require a total of eighteen personnel during its

first opening. These personnel will fill 2 departmental needs.

Financial Department and H.R. Department. The financial Department

will require one, Financial Department, one auditors and one treasurer that

will work under the F.D. manager. Four business managers, two in product

and other two for the sales. The H.R. department will require one H.R.

manager, two operation officer. A total of four workers will work under the

first operations officer and another four will work under the second operation

officer of endorsers.

Financial manager is responsible for the financial aspects of the

business, produce financial reports and financial details.

An auditor is someone who prepare and examines financial records.

They assess financial operations and work to help insure that organizations

run efficiently.

The treasurer is to account for the money received, spent and

invested by an organization.

Business managers are responsible for overseeing and supervising a

company’s activities and employees.

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 H.R. managers are responsible for recruiting, screening, interviewing

and placing workers.

Operation officers manage overall operations and is responsible for the

effective and successful management of labor, productivity, quality control

and safe measures established and set for the business.

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 Organizational Plan

Crucial employees include the general manager who is in-charge for the

majority of task, HR manager and Financial manager who supervise the sales

of the business. Additionally, there should be a treasure who officially in

charge at the money that is taken in the business. Under it is an auditor whom

checks the financial records of the business. Next of it is the Business

Managers in product and in sales who advertise and express to promote the

product. Under the HR Manager are the Operational personnel, workers, and

endorsers that uses their man power to improve the quality of service.

LIABILITY OF THE OWNER

This is unlimited liability since whatever losses will extend beyond

to the personal assets of the owners or partners. The Food Hub my faced on

the unlimited liability. The business owners are at risk of losing all personal

assets if the venture fails. Since the form of business ownership of Food Hub

is a partnership type, wherein owned by two or more person. The partners are

involved, responsible and accountable in contributing their resources in the

said entity. Thus, the partners are also personally and individually liable for

all partnership liabilities. Such as, they may legally force to use personal

money and professions to pay the debt of the business.

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 ORGANIZATIONAL STRUCTURE

General Manager
Jesmar D. Buta

Directress
Princess Riel Espada

Financial HR Manager
Manager Kerl Lowell Piodos
Farrah Lyn Flores

Auditor Treasurer
Bea Ulysse Yana Angela Operation 1 Operation2
Tambanillo Hermosura Earl Adrian Sarcia John Carl Sablon

Business Manager (In Product)

Honey Ella Arobo Workers Endorsers
Dexter James Bautista Jean Rose Sangco Kish Shawn Balasbas
Kyte Endiera Mel John Braca
Business Manager She Laine Mahinay Jasper Amido
(In Sales) Joseph Villar Carlo Guevarra
Miladee Dolorfo
Carl Alex Bandiola

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 The FOODHUB is owned by Jesmar D. Buta who is also the Chief

Executive Officer, he is one responsible in making major business decisions,

managing the overall operations and resources of a company.

Princess Riel Espada, the Directress, is the one who leads or

supervises a particular area of a company. She will directly report to the

C.E.O. in order to let them know the progress of the business or

organization.

Farrah Lyn Flores, the Financial Manager, is the one responsible for

the financial reports, financial statements, and monitoring the financial

details of the business. She also helps in making financial decisions.

Kerl Lowell Piodos, the Human Resource Manager, he is the one

responsible for recruiting, screening, interviewing, and placing workers. He

may also handle employee relations, payroll, benefits, and training.

Bea Ulysse Tambanillo, the Auditor, who is the one that prepares and

examine financial records.

Yana Angela Hermosura, the Treasurer, who accounts the money

received, spent and invested by the organization. She is ultimately

responsible to ensure all the money is accounted for and is the go-to person

when the organization has concerns or need financial advice.

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 Earl Adrain M. Sarcia and John Carl Sablon, the Operations Officers,

manage overall operations and is responsible for the productivity, quality

control, and safety measures as established by the organization.

Honey Ella Arobo and Dexter James Bautista as Business Managers in

Product that examines the quality of the product by providing a good quality

of ingredients and sources of materials needed for the business.

Miladee Dolorfo and Carl Alex Bandiola as Business Managers in sales.

They provide a good impact on the popularity and standing of the product in

the market competition by providing advertisement and many eye catching

activities.

Jean Rose Sangco, Kyte Endiera, She Laine Mahinay, and Joseph Villar

as workers. They doing their job by servicing the costumers on what food

they want to buy and eat.

Kish Shawn Balasbas, Mel John Braca, Jasper Amido, and Carlo

Guevarra are the endorsers, they are the ones who gave color on our

business and they are the costumer’s magnet. They attract people by their

unique method

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 Operational Plan

Evaluation of the Supplier

Food Hub seeks suppliers who support our business goals and

objectives while continually looking for ways to manage our costs. Food Hub

stall evaluate suppliers with regard to best value with a particular emphasis

on food quality, total cost and manage to meet Food Hub’s demand.

Suppliers are evaluated in their ability to meet the following criteria.

Competency

Able to compete and not out of the box.

Cost Trusty

Not all low pricing can be consider good quality.

Valuable quality of equipment

Must be in proper way of using and in good condition.

Assurance

The ingredients being use must be neat and can’t cause sickness to

consumers.

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Purchase Procedure

Petty Cash

Food Hub stall set an amount for pretty cash purchases of P800

for the overall product. An employee making a purchase with the petty cash

and the receipt been kept and submits it to the finance personnel, wherein

all the finance will list all the expenses and audit it including the

reimbursement for the purchase from the petty cash fund

Goods Approval

Food Hub stall purchase often need the approval of a purchasing

department or to the finance because the price of the goods is sometimes

above the petty cash limit. Employees makes a request for goods and things

needed for their product, and if the request is approved, then the employee

makes the purchase directly from the vendor.

Storage and Inventory Control

The stall store all the materials to the task person, the specific persona

will kept the stall’s things such as the table being used, the mantel and

necessary things for sales. Then on the other day around, it will be bring on

the area where the stall is located. Before keeping of materials, the task

person will do an inventory whether to know if there are materials that are

need to disposed or materials that are missing.

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Sales Procedure

Prospecting

In this stage the Food Hub’s employees find potential customers

and determine whether they have a need for your product and whether they

can afford what you offer.

Preparation

At this point you develop your sales presentation and sell it to

your target customers.

Approach

Sales first contact some target market and convinced to buy the

product. Then we introduced how delicious our products are, in the latter

discussion question being asked to get the prospect’s interest, the stall also

done a free food taste to convince them to buy.

Presentation

In this phase, the sales persons productively demonstrate how

your product meets the needs of your potential customer. The sales

personnel actively listen to your customer’s needs and then act and react

accordingly, and present them the uniqueness of the product that other’s

don’t have.

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 MARKETING PLAN

Product

The food that the Food Hub chose are Lumpia Shanghai, Egg

Sandwich, Mallows with Fundae, Dynamite, Gelatin, Fruit Punch, and Ham

and Cheese. The Food Hub chose this products takes a little time. It is a

budget friendly for the consumers. The food belonged to the menu are made

from the raw materials which are easily to be found in the nearby market

and it doesn’t cost much.

Place

The Food Hub is located at Bantayan Park in Bago City. It will be

placed there in the reason of many students and family tend to do their

leisure time there. Bantayan Park is a well-known “Tambayan” which is

appropriate for the location of the business. Also Bantayan is an easy place

to be with because of the availability of transportations and it is also near to

the source of the raw materials.

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People

Food Hub chose the students and family as their target market

consumer. The Bantayan Park is the place of students and other groups that

wants to get along with each other. The Food Hub also chose them because

they want to offer a budget friendly meal that can easily attract the hungry

stomach.

Price

The prices are ranging from 5-15 pesos because of the target

consumers which are the students and families. Food Hub only wants to

have an affordable price for the students and families who only have a little

amount of money but still want to have food trips. The prices had a

competitive pricing because of the competitors nearby.

Promotion

The advertisement promotion through tarps, pictures and videos help

to gain interest from the consumers. With the help of social media it is easy

to disseminate the location and information about the business. Also

because of the trendy logo that catches the attention of the consumers.

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Packaging

The packaging comes with paper plate and wooden sticks for better

handling. Food Hub also wants to be eco-friendly that’s why they want to

use packaging that can be easily decompose. Also because the packaging

they will use doesn’t cause much and can easily be found.

Process

The Food Hub used the internal process because they offer foods that

are already cooked and ready to serve. They also use the external process

because of the actual servicing to the costumers which is part of the

process. The combination of the two process can give a positive outcome in

endorsing, making and selling the product.

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SWOT ANALYSIS

STRENGTH:

 Budget friendly

 Saves time

 Tasty Food

 Different varieties of Food

 Near in a popular place

 Quality of Food

 Neatness and Cleanliness

Weaknesses:

 The Food lost its crispiness and hotness as time passes by.

 Many Food stalls are also endorsing the same product and

services.

 Sometimes the sauce for our products is not enough.

Opportunities:

 Lots of people

 The food stall is placed/located in a popular place

 Gain more income and profit

 Near in the Market place where you can save time in buying raw

materials for your product.

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Threats:

 In times of bad weather, there is no roof to stay on.

 Falling leaves and dust can affect the cleanliness of the product.

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 Financial Plan

2019

Feb 15 Cash P640

Capital P640

Feb 15 Shop Supplies P480

Cash P480

Feb 15 Cash P837

Service Income P837

Feb 15 Miscellaneous P160

Expense

Cash P160

Feb 16 Cash P561

Capital P561

Feb 16 Shop Supplies P561

Cash P561

Feb 16 Cash P932

Accounts P50

Receivable

Service Income = P982

Feb 16 Miscellaneous P50

Expense

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 Cash P50

Feb 16 Cash P50

Accounts
P50
Receivable

Feb 17 Cash P740

Capital P740

Feb 17 Shop Supplies P740

Cash P740

Feb 17 Cash P965

Service Income P965

Feb 19 Cash P766

Capital P766

Feb 19 Shop Supplies P766

Cash P766

Feb 19 Cash P1,280

Service Income P1,280

Feb 19 Miscellaneous P80

Expense

Cash P80

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 Food Hub Trial Balance

As of February 19, 2019

Account Titles: Debit Credit

Cash P3, 934

Shop Supplies P2, 547

Capital P2, 707

Service Income P4, 064

Miscellaneous Expense P290

= P6, 771 = P6, 771

Food Hub Income Statement

For the year ended February 19, 2019

Debit Credit

Service Income P4, 064

Less Operating Expenses

Miscellaneous Expense P290

Profit = P3, 774

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Cash Capital

15) P640 15) P480 15) P640

15) P837 15) P160
16) P561 16) P561 16) P561
16) P932 16) P50
16) P50 17) P740 17) P740
17) P740 19) P766 19) P766
17) P965 19) P80
19) P766 Total= P2, 837 Total= P2, 707
19) P1, 280

Shop Supplies Service Income

15) P480 15) P837

16) P561 16) P982
17) P740 17) P965
19) P766 19) P1, 280
Total= P2,547 Total= P4, 064

Miscellaneous Expense

15) P160
16) P50
19) P80
Total= P290

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 Food Hub Statement of Financial Position
As of February 19, 2019

Assets: Liabilities

Current Assets 0

Cash P3, 934

Shop Supplies P2, 547

= P6, 481 Owner’s Equity

Capital P2, 707

Add: Profit P3, 774
Total Capital = P6, 481

Food Hub Statement of Owner’s Equity

For the year ended February 19, 2019

Capital Beginning P2, 707

Add: Profit P3, 774

Capita, end = P6, 481

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