BUSINESS

PLAN
Grade 11-STEM

Submitted by:

 Adrian Joen O.Rapsing

 Jerome R. Racoma
 Albert R.Rapsing

Submitted to:
Mrs.Rodelyn Verono
 Introduction
Ice cream is one kind of desserts that is very popular all over the world. Almost everyone in
different parts of the world, from different ages, enjoy eating ice cream. In addition, almost every
country has their own brand of ice cream, with refined different tastes. Cuthbert (2005) stated “There is
always a place for ice cream, regardless the weather, the temperature, the event, or time of year”.

The history of ice cream started in China. In the early 200BC it was recorded that the Chinese
were eating a refreshing ice mixture. Then, the process made its way to India and Persia and brought to
Sicily by the Arabs. In Rome, Emperor Nero ordered his slaves to go to the mountains and bring him
snow on ice, which later were flavored with honey and fruits. In the seventh century, in the Arab
continent, a crushed ice flavored with local fruits was found (Johns, 2008, p.7). Another source said that
in the twelfth century Marco Polo returned to Italy with a recipe for Sherbet from the Far East after
seventeen years of living in China and brought ice cream recipes from the land of the bamboo curtain.

Ice cream became known in Indonesia in the colonial era, since Indonesia had a lot of contacts
with the European who came to Indonesia at that time. There were several ice cream businesses that
lasted for a very long time in Indonesia and still survived until today. One of the oldest is Zangrandi,
which is located in Surabaya, and was established 2 in 1930 by an Italian man named Roberto Zangrandi.
It was then shortly followed by other ice cream brands.

Icecream analaysis.
 STRENGTHS
 They are available In reasonable prices
 Known for product quality
 Strong presence of parent company in
india.
 Wide variety of unique ice cream
flavours
WEAKNESS
 The durability of ice creams is not
really good, it melts very soon
 The industry has a complex supply
chain management and the main issue
in perish ablity
 Domestic business as well as many
international markets is thriving.

OPPORTUNITIES THREATS
 Increase production due to new  Increase number of competitors
installation of technology

B.Source of Merchadise
For the source of Ingredient for Ice Cream
 Luisiana Public Market

Mango Shakes:
3kg. mangoes ……………………………P90
5 can of Milk……………………………. P175
2kg. Sugar…………………………………P96
15 Ice………………………………………P60

Procedure:
 Peel the mangoes and scrape out all the pulp.
 Blend the pulp in a blender to form a smooth purée.
 Add milk and sugar and blend well.
 Pour the mango shake in 4 glasses.
 Serve immediately.

Ice Cream:
10 All purpose cream……………………………... P540
5 Condensed milk…………………………………. P205
5 Pack of Cream-O……………………………….. P320
Procedure:

D.Competition
 Ice Cream House
 Right Way
 Dirty Ice

Promotions
 Hosting Birthday Promotion
 Ice Cream Eating Challenge

LOGO/Tagline:

ups "moving at the speed of business" we kame this logo becausee and also you see a
defferent kinds of lce cream and shakes in our logo

"maninigas ka sa sarap" to promote our produck becausee when you try products
you will surely enjoyed and been satisfied with our product you will supply comeback
MENU:
PACKAGING
FLYERS/POSTERS

BRGY.STO TOMAS •LUISIANA LAGUNA

CELLPHONE #: 09755531837
Visit us on:@jeromajoy
F.Channel of Distribution

Suppliers Business Owners Consumers

 Magnolia  Adrian  Teenagers
 Jerome  Families
 Albert  Student

II. FINANCIAL PLAN

A. Sources And Application Of Funding

 Banks are a major source of finance for all businesses, providing finance for starting up,
running the business and for expansion
 loans can be short-term, medium-term or long-term, depending on need.
 mortgages are long-term loans for the purpose of buying fixed assets such as buildings
and equipment.
 overdraftsare short-term loans with limited duration which can help the day-to-day
running of the business.

STARTUP COST AMOUNT

Marketing: P 50.00
Flyers/Poster
ADMISTRATIVE P 200.00
Permits
EQUIPMENTS & GOODS
 Products P670.00
 Tools & Equipment
TOTAL P920.00
B.Capital Equipment

ITEMS DESCRIPTIONS QUANTITY UNIT COST COST

INGREDIENTS All purposed 10 Pack(250ml) P54 P540

cream
Condensed Milk 5 Can(370ml) P41 P205
Cream O 5 Packs P64 P320
Cone 50 pcs P50 P50
Mangoes 3 Kilo P30 P90
Milk 5 Can P35 P175
Sugar 2 Kilo P48 P96
Ice 15 pcs P4 P60
EQUIPMENT Food Scoops 2 pcs P200 P400
Spoon 2 Packs P25 P50
Steel Whisk 1 pcs P150 P150
Cup 2 Packs P35 P70
TOTAL
P1785

C.Estimated Revenue/Day or Month

We estimated that if we have 50 persons buys every product, we calculated the

following:

PRODUCTS PER DAY PRICE COST (PER COST (PER

DAY) MONTH-20
Days)
TOTAL:
ICE CREAM 50 P30 P1,500 P30,000

After the calculation of products sell in a day and in a month, we are now going to
subtract our start up cost to our capital and then we subtract the Estimated revenue (in a
day) to the Capital to find our profit.

Start up cost: P2,500

Capital: P1785

Estimate Revenue (In a day):P2,000

(In a month):P30,000
Profit:?

P2,500.00 P2,000.00

P1,785.00 P1,785.00

P715.00-Remaining Capital P215.00-Profit in a day

P715.00-Remaining Capital

P215.00-Profit in a day

P930.00 P215.00

X 20

P4,300-Profit in a month

III.PRODUCTION PLAN

A.Number of value of intended production

The entrepreneurial estimate the intended production per day

PRODUCTS No.fo intended No.of intended No.of intended

production per day production per week production per
month(20days)
ICE CREAM
 Cream-O 15 orders 105 orders 300 orders
 Chocolate 15 orders 105 orders 300 orders

SHAKES
 Guyabano 15 orders 105 orders 300 orders
 Mango 15 orders 105 orders 300 orders
 avocado 15 orders 105 orders 300 orders

TOTAL 75 orders 525 orders 1500 orders

 But the entrepreneurs concluded that they will produced more products depends on
the numbers of orders per week

B.production space available

V. ORGANIZATIONAL PLAN

A.MISSION AND VISION

Our Mission
To provide our customers with the enjoyment
and ultimate ice cream experience and to
promote and motivate the entrepreneurial spirit

Our Vision
Communicate with our owners and plan a road
for growth with our vendors and partners
 B. Goals and Objectives

The main objectives/goals of ourbusiness plan aim to :

1.lunch our product successfully

2. to make a affordable shakes and ice cream

3.to make our customers satisfy

4 Growth of the Business

C. Strategies

1. Study the competition.

As an entrepreneur, you need to know who your competitors are. You also should
understand the rival product or service that is being offering.

2. Conserve cash no matter how good business is.

Entrepreneurs should be as conservative with their money as possible to be able

to deal with any rough patch that arises. Conserving several months' worth of
operating expenses in the bank will help you survive most unforeseen
circumstances.

3. Research new products and services.

Understand emerging products or services on the horizon that could improve your
company's operations.
D .Types of Business Organization

 Partnership

Business owned by two or more person who contribute resources into the
entity the partners divide the profits of the business among themselves

E .Flow of chart of officers/employees

OWNERS

MANAGER

Layout Artist Supervisor

Server Cook/Chef Cashier

OWNERS

-the person who owns the business

MANAGER

-the person who conducts the business

SERVER

-a person who serves the food in the customers

COOK

-a person who prepares the food

CASHIER

-an employee who handles monetary transactions

V.Management plan
A.Rules and Regulation/Policies
Small businesses are subject to various state and local laws and regulations related to
employment, intellectual property, insurance, and other matters. The type and scope of your
business will generally determine which laws and regulations are applicable. And if you do
business across state lines, or even in multiple counties, you may be subject to multiple sets of
laws. This section provides information and links to government resources to help entrepreneurs
comply with business laws and regulations at all levels of government -- local, state and federal.

Employees are not allowed to wear slippers, athletic shorts or sleeveless

undershirts within the restaurant
Ask your Management Team to explain any work policies or procedures which
you do not fully understand.
You should not smoke while on duty and in unauthorized places.
The restaurant telephone is for business purposes only. Request permission
before using the restaurant telephone to make personal phone calls.
Any form of customer complaint received should be reported to the Manager.

SCHEDULE AND ATTENDANCE

Timely and regular attendance is an expectation of performance for all Vanderbilt
employees. To ensure adequate staffing, positive employee morale, and to meet expected
productivity standards throughout the organization, employees will be held accountable for
adhering to their workplace schedule. In the event an employee is unable to meet this
expectation, he/she must obtain approval from their supervisor in advance of any requested
schedule changes. This approval includes requests to use appropriate accruals, as well as late
arrivals to or early departures from work. Departments have discretion to evaluate extraordinary
circumstances of a tardy, absence or failure to clock-in or clock-out and determine whether or
not to count the incident as an occurrence. HR Consultants are available to advise supervisors
regarding the evaluation of extenuating circumstances.
NEATNESS AND UNIFORM POLICY
All employees should maintain a high level of personal hygiene.
All employees must wear their identification badges at all times in all areas of the homes for security
and identity purposes.
Employees are required to adopt a common-sense approach with regard to the clothing, jewellery,
glasses etc that they wear to work in terms of expense.
All uniformed employees, when on duty, must wear their regulation uniform, in compliance with this
policy.
Finger nails should be kept short and clean.
Employees who smoke are only permitted to do so during their official breaks and are not permitted to
take extra smoking breaks, doing so may lead to disciplinary action being taken against them.
MEDICAL CHECK-UP
Always consult on a doctor and get a medical certificate fot the verification that
the employee do not have any illness and disease

B.Job Description and Qualification

 Service Crew Job Description