Business Plan of Cheesy Bites PDF

“Vanish in your mouth goodness”
Nia Road, Pasong Buaya II Proper, Imus City, Cavite
A BUSINESS PLAN
Presented to the Faculty of the Accountancy, Business and Management Strand
General Flaviano Yengko Senior High School
In Partial Fulfilment of the Requirements for the Senior High School
Submitted by:
Almadrones, John Jerome
Bastistin, Jheraldine
Belga, Abigail
Blorecia, Emilyn
Bongapat, Nicole
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INTRODUCTION
When it comes to food product, people always want something new to their eyes and
satisfying to their cravings. Another factor that also affects a customer’s buying decision is the
influence of their environment. People tend to buy a product sometimes because of the popularity
of it. Just like nowadays, cheesy foods is the new trend. In some social media sites, they feature
food blogs, and most of the posts are featuring foods with cheese as its main ingredient. And
surprisingly, people are very much attracted to these types of foods which even attract more and
more people to patronize that food. Because of this sudden trend of cheesy food products, the
proponents came up with the idea of establishing a business creating or making food product that
will unleash the cravings of people.
The proponents propose a business that will create unique food products with cheese as its
main ingredient. The name of the company is Cheesy Bites and its first product will be fried Mac
and Cheese Donut. This donut is unique among other donuts because this is not a typical type of
donut made of dough. Instead of using dough to make the donut, Cheesy Bites’ Mac and Cheese
Donut will use Mac and Cheese to be the donut. The aim of this business is to give customers a
unique food product that is satisfying to their stomach as well as to their budget. Cheesy Bites aims
to give customers a unique, delicious, and affordable snack.
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Table of Contents
Title Page ........................................................................................................................................1
Company Logo ...............................................................................................................................2
Introduction ...................................................................................................................................3
CHAPTER 1 Project Summary ....................................................................................................7

1.1 Name of the Business .........................................................................................................7
1.2 Goal of the Business ...........................................................................................................7
1.3 Location of the Business ....................................................................................................7
1.4 Brief Description of the Business .......................................................................................8
1.5 Objectives of the Study ......................................................................................................8
1.6 Scope and Limitation ........................................................................................................10
CHAPTER 2 Marketing Aspect .................................................................................................11

2.1 Objectives of the Study ....................................................................................................11
2.2 Market Description ...........................................................................................................11
2.3 Mission .............................................................................................................................12
2.4 Vision ...............................................................................................................................12
2.5 Values ...............................................................................................................................12
2.6 Methodology.....................................................................................................................12
2.7Historical Demand .............................................................................................................13
2.8 Projected Demand ............................................................................................................13
2.9 Historical Supply ..............................................................................................................15
2.10 Projected Supply.............................................................................................................15
2.11 Demand Supply Gap.......................................................................................................17
2.12 Market Share ..................................................................................................................18
2.13 Marketing Plan ...............................................................................................................19
2.14 Marketing Strategies .......................................................................................................19
2.15 Target Market .................................................................................................................20
2.16 Advertising Materials .....................................................................................................20
2.17 Map of the Business Location ........................................................................................24
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CHAPTER 3 Management Aspect .............................................................................................25
3.2 Management Description..................................................................................................25
3.3 Process of Securing Licenses and Permits .......................................................................26
3.4 Form of Business Organization ........................................................................................42
3.5 Organizational Structure ...................................................................................................42
3.6 Duties and Responsibilities of the Personnel ...................................................................43
3.7 Qualifications of Personnel ..............................................................................................45
3.8 Hiring Process and its Requirements ................................................................................47
3.9 Salary Compensation ........................................................................................................49
3.10 Schedule of Salaries .......................................................................................................49
3.11 Employer/Employee Schedule .......................................................................................50
3.12 Gantt Chart .....................................................................................................................51
CHAPTER 4 Technical Aspect ...................................................................................................52

4.2 Technical Description .......................................................................................................52
4.3 Main Product Offered .......................................................................................................52
4.4 Pictures of Equipment ......................................................................................................53
4.5 Pictures of Furniture and Fixtures ....................................................................................54
4.6 Pictures of Utensils ...........................................................................................................55
4.7 Pictures of Maintenance Supply .......................................................................................57
4.8 Pictures of Sanitary Supply ..............................................................................................59
4.9 Quantity and Prices of Machinery and Equipment...........................................................61
4.10 Quantity and Prices of Furniture and Fixtures ...............................................................61
4.11 Quantity and Prices of Maintenance Supplies ................................................................62
4.12 Quantity and Prices of Sanitary Supplies .......................................................................62
4.13 Quantity and Prices of Utensils ......................................................................................63
4.14 Utility Consumption .......................................................................................................63
4.15 Floor Plan .......................................................................................................................64
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CHAPTER 5 Financial Aspect ...................................................................................................65
5.1 Objectives of the Study ...................................................................................................65
5.2 Financial Description.......................................................................................................65
5.3 Financial Assumptions ....................................................................................................66
5.4 Project Financing .............................................................................................................66
5.5 Financial Statement .........................................................................................................68
5.6 Projected Balance Sheet ..................................................................................................68
5.7 Projected Income Statement ............................................................................................68
5.8 Projected Cash Flow Statement .......................................................................................68
CHAPTER 5 Socio-Economic Aspect ........................................................................................72

6.1 Objectives of the Study ...................................................................................................72
6.2 To the Customers.............................................................................................................72
6.3 To the Community...........................................................................................................72
6.4 To the Government ..........................................................................................................73
6.5 To the Employers/ Employees.........................................................................................73
6.6 To the Environment .........................................................................................................73
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CHAPTER 1
PROJECT SUMMARY
1.1 Name of the Business
The name of the proposed business or the company is “Cheesy Bites”. The proponents
came up with this name because of the sudden trend of cheese as the main ingredients of several
food products. The proponents want to emphasize that in every food product they will produce,
there is cheesiness in every bite, giving the name Cheesy Bites saying that the customers will taste
the cheese in every bite. The name of the business also does not focus on a specific food product
because the proponents are looking forward for more food products in the future, having variety
of cheese flavors.
1.2 Goal of the Business
The goal of this business is to first, give customers new food products and bring satisfaction
to them. Next is to maximize the proponents’ or the business’ profit by offering a good quality of
food product and service. It also aims to expand its market and establish branches to other places
first in the province of Cavite where it first started then, just like what the proponents aim, to
expand the business in different places all over the country.
1.3 Location of the Business
Cheesy Bites is located at a commercial space in a commercial building along Nia Road,
Barangay Pasong Buaya II Proper, Imus City, Cavite. The proponents chose this location since the
commercial building is still new at the place, and there are a lot of people visiting that place. It is
also convenient for the residents of the Barangay since it is only located near the market where
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lots of people from different areas and subdivision of the barangay come to. It is very accessible
to the residents.
1.4 Brief description of the Business
Cheesy Bites is a partnership business entity which offers a unique delicious snack, which
is Mac and Cheese Donut, at an affordable price.
The idea of establishing this business was generated when the trend of cheesy food
products arose in the world of social media, which is very accessible to the customers, meaning
there’s a lot of people who are in touch of social media, so the proponents came up with the idea
that food products with cheese as its main ingredient will be a good business since a lot of people
patronize it already because it is a “trend”.
1.5 Objectives of the Study
The business aims to be the leading seller of cheesy food products patronized by food lover
customers through achieving the following objectives:
A. Marketing Aspect
• To be updated with the new food trend in the society, and use social media as a tool
in discovering those trends.
• To continuously generate marketing strategies to retain customers and attract new
customers as well as to consistently promote the product to the market.
• To consistently introduce the product together with the innovations or
modifications applied to the product, and make the customers aware about the
innovations whether regular customers or new customers.
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B. Management Aspect
• To identify what form of business organization is appropriate for the business as
times goes by and as changes occur regarding the owners of the business.
• To determine each personnel’s duties, roles and responsibilities in running the
business as well as in maintaining and securing the life of the business.
• To identify the necessary requirements and qualifications in choosing or hiring
personnel.
• To determine the proper and appropriate process of hiring a personnel in your
business.
C. Technical Aspect
• To identify the improvements needed to make the location or the store more
pleasing and attracting to the customers.
• To identify what utensils and equipment are needed for the operation of the
business.
• To assure that the utensils and equipment used in the daily operation of the business
are in proper maintenance.
D. Financial Aspect
• To identify the total amount of contribution to be invested by the proponents in
establishing the business.
• To know or identify what specific financial requirements does the proposed
business needs.
• To monitor the flow of cash in the business, from the operating, investing up to the
financing activities.
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• To assess and evaluate whether the business is gaining profit or having loss.
E. Socio-Economic
• To determine how the proposed business will help the economy and how it will
contribute to the business field of the country.
• To assure that all personnel of the business will receive their salary appropriately
and accurately based on their duties and roles in the business.
1.6 Scope and Limitation
The scope of this study is within the vicinity of Barangay Pasong Buaya II, Imus City,
Cavite. Prospective customers of this business will be the residents of the Barangay, specifically
residents age 16 – 20 years old. The business is only limited in offering food products with cheese
as its main ingredient.
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CHAPTER 2
MARKETING ASPECT
• To identify and meet customer needs, wants and expectations about the proposed food
product.
• To identify marketing strategies in promoting and introducing the product to attract
customers.
• To identify ways on how to maximize the business’ profit and identify possible risks
along the business operation.
2.2 Market Description
Cheesy Bites is a partnership entity that offers a unique, delicious and affordable snack to
customers, specifically to the residents of the business location, which are residents of Barangay
Pasong Buaya II. From this location, the proponents are looking forward in expanding the business
to nearby Barangays around the city of Imus as well as to establish branches to other places around
the municipality of Cavite.
The business assures good quality of food product as well as the ingredients to be used in
making the product. The business also assures that the product will be made in a proper process
and that all the equipment and utensils to be used is in proper condition and maintenance to assure
the safety and health of the customers who are going to eat the food product. Cheesy Bites assures
customer satisfaction and aims to build customer relationship not just to gain profit but also to
consistently retain loyal customers and attract new customers.
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2.3 Mission
Cheesy Bites conceit being one of the leading company that sells unique food products
with cheese as its main ingredient.
2.4 Vision
Cheesy Bites’ mission is to unleash customer cravings for cheese and bring satisfaction in
every bite of the product, making the customers want more.
2.5 Values
Cheesy Bites highly believes in three values which are Trust, Customer Concentration, and
Primeness. The proponents assure its customers a safe and trustworthy quality of both product and
services. It also aims to prioritize customer satisfaction and to give and provide product and
services at its best.
2.6 Methodology
The proponents decided to propose a business that will give customers a unique food
product that is satisfying to their stomach as well as to their budget. They also aim to give
customers a unique, delicious, and affordable snack. The proponents used survey questionnaires
to identify the level of acceptability and feasibility of the proposed product of the proposed
business. They also used the questionnaires to ask for customer comments and suggestions in
regards to the product. The proponents also do not only focused on the product, but it also
identified the needs, wants and expectations of the customers about the product of the proposed
business.
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2.7 Historical Demand
Year Population % Demand Demand
2018 26,766 88% 23, 554
2017 26,244 88% 23, 095
2016 24,981 88% 21, 983
2015 24,981 88% 21, 983
2014 23,140 88% 20, 363
Table 2.1 Demand based on population
• The population used as basis for demand was gathered from the Barangay Hall of Barangay
Pasong Buaya II.
• The percentage of demand is based on the result of the survey and being multiplied to the
population to arrive at the total demand.
2.8 Projected Demand
Year Population % Demand Demand
2019 28, 104 88% 24, 732
2020 29, 509 88% 25, 968
2021 30, 984 88% 27, 266
2022 32, 533 88% 28, 629
2023 34, 160 88% 30, 061
Table 2.2 Demand based on projected population
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• The population increase is based on the average percentage increase from the last five years
according to data obtained from the Barangay Hall of Barangay Pasong Buaya II.
• To get the projected population, the average increase of population every year is computed
first through subtracting the population of the previous year from the much recent year. After
subtracting, the difference will be divided from the previous year then the quotient will now
be the percentage increase from the previous year to the much recent year. This will also be
done to the next years until all the percentage increase is computed. After getting all the
percentage increase per year, it will all be added and the sum will be divided on the number of
percentage obtained.
24,981 (2015) - 23, 140 (2014) = 1,841 / 23, 140 = 7.96 % or .08 (Percentage increase from
year 2014 to 2015)
24,981 (2016) - 24,981 (2015) = 0 / 24,981 = 0 (There is no percentage increase from year
2015 to 2016)
26, 244 (2017) - 24,981 (2016) = 1, 263 / 24,981 = 5.06 % or .05 (Percentage increase from
year 2016 to 2017)
26, 766 (2018) - 26, 244 (2017) = 522 / 26,244 = 1.99 % or .02 (Percentage increase from
2017 to the current year 2018)
7.96 % + 5.06 % + 1.99 % = 15.01 % or .15 / 3 = 5 % or .05 (Average increase of population
per year)
• The percentage of projected demand is based on result of the survey and is being multiplied to
the projected population to arrive at the total projected demand.
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2.9 Historical Supply
Year Population % Supply Supply
2018 26,766 87.5% 23,420
2017 26,244 87.5% 22,964
2016 24,981 87.5% 21,858
2015 24,981 87.5% 21,858
2014 23,140 87.5% 20,248
• The population used as basis for supply was gathered from the Barangay Hall of Barangay
Table 2.3 Supply based on population
Pasong Buaya II.
• The percentage of supply is based on the result of the survey and being multiplied to the
population to arrive at the total supply.
2.10 Projected Supply
Year Population % Supply Supply
2019 28, 104 87.5% 24, 591
2020 29, 509 87.5% 25, 820
2021 30, 984 87.5% 27, 111
2022 32, 533 87.5% 28, 466
2023 34, 160 87.5% 29, 890
Table 2.4 Supply based on projected population
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• The population growth is based on the average percentage increase from last five years
according to data obtained from the Barangay Hall of Barangay Pasong Buaya II.
• The percentage of projected supply is based on result of the survey and is being multiplied to
the projected population to arrive at the total projected supply.
• To get the projected population, the average increase of population every year is computed
first through subtracting the population of the previous year from the much recent year. After
subtracting, the difference will be divided from the previous year then the quotient will now
be the percentage increase from the previous year to the much recent year. This will also be
done to the next years until all the percentage increase is computed. After getting all the
percentage increase per year, it will all be added and the sum will be divided on the number of
percentage obtained.
24,981 (2015) - 23, 140 (2014) = 1,841 / 23, 140 = 7.96 % or .08 (Percentage increase from
year 2014 to 2015)
24,981 (2016) - 24,981 (2015) = 0 / 24,981 = 0 (There is no percentage increase from year
2015 to 2016)
26, 244 (2017) - 24,981 (2016) = 1, 263 / 24,981 = 5.06 % or .05 (Percentage increase from
year 2016 to 2017)
26, 766 (2018) - 26, 244 (2017) = 522 / 26,244 = 1.99 % or .02 (Percentage increase from
2017 to the current year 2018)
• 7.96 % + 5.06 % + 1.99 % = 15.01 % or .15 / 3 = 5 % or .05 (Average increase of population
per year)
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2.11 Demand Supply Gap
Year Projected Projected Gap % Market Target
Demand Supply Share Market
2019 30,784 26,936 3,848 44% 1,693
2020 35,405 30,979 4,426 44% 1,947
2021 40,719 35,629 5,090 44% 2,240
2022 46,831 40,977 5,854 44% 2,576
2023 53,860 47,128 6,732 44% 2,962
Table 2.5 Target Market from the gap of demand and supply
• Gap is obtained when projected supply is subtracted from projected demand.
30, 784 (Projected Demand) – 26, 936 (Projected Supply) = 3, 848 (Gap)
35,405 (Projected Demand) - 30,979 (Projected Supply) = 4,426 (Gap)
• The target market share increased to 12.5 for the next five years.
1,947 - 1,693 = 254 x 100 = 25, 400 / 1, 693 = 15%
2,240 - 1,947 = 293 x 100 = 29, 300 / 1, 947 = 15.04 or 15%
2,576 - 2,240 = 336 x 100 = 33, 600 / 2, 240 = 15%
2,962 - 2,576 = 386 X 100 = 38, 600 / 2, 576 = 14.98 or 15%
• Target market resulted from multiplying percentage of market share to the gap.
44% (% Market Share) x 3,848 (Gap) = 1,693 (Target Market)
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44% (% Market Share) x 5,854 (Gap) =2,576 (Target Market)
2.12 Market Share
Cheesy Bites Dunkin Donut Others
44% 44%
12%
Figure 2.1 Percentage of market share
This figure shows the two different companies as well as other companies where customers
possibly buy donuts. 3 respondents said that they usually buy donut in Dunkin’ Donut, while 11
respondents mentioned different brands or companies where they usually buy donut. The
remaining 44% or 11 out of 25 respondents said they do not usually buy donut in the given
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company and they also do not often buy donuts in some company. This is now the possibility of
potential customers for Cheesy Bites.
2.13 Marketing Plan
Because of the sudden trend of cheesy food products, the proponents came up with the idea
of establishing a business creating or making food product that will unleash the cravings of people.
Cheesy Bites will be creating food products with cheese as its main ingredient, the proposed
business’ first product will be Mac and Cheese Donut. To make this proposed business feasible,
the proponents identified what specific aspects of their business will be needing a marketing
strategy to help promote and introduce the business or the product to the customers. The
proponents created different strategies and modifications from the printed advertising materials,
social media sites and the store of the business to attract more customers and for them to be
interested to buy the product.
2.14 Marketing Strategies
The product will be advertised and promoted to the target customers through flyers and
leaflets to be disseminated to the residents of Barangay Pasong Buaya II. The business will also
use social media sites as another promotional tool since a lot of people nowadays have access to
the internet and can easily see posts about the business. Through social media accounts, the
customers will get to be updated as soon as possible about the new deals and innovations of the
product. The business will also get to connect with its customers since customer can give their
feedbacks and suggestions through messages and comments. These comments and suggestions
will be helpful to the proponents. The proponents will also update its social media accounts from
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time to time so that the customers will be able to see immediately all the updates about the product
as well as the deals offered by the business.
2.15 Target Market
The target market of the proposed business are the residents within the vicinity of Barangay
Pasong Buaya II, Imus City, Cavite.
2.16 Advertising Materials
Business Logo
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Business Card
Tarpaulin
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Leaflet
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Proposed Store Location
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2.17
PASONG Map
BUAYA II
of the Business Location
Cheesy Bites
NIA ROAD
RECTO ST. RECTO ST.

Wash Avenue
Carwash
Travfilways Educational
Tours Services
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CHAPTER 3
MANAGEMENT ASPECT
• To identify what form of business organization best fits a business for food product like
this company.
• To determine the specific personnel necessary for the business.
• To know the duties, roles and responsibilities of these personnel.
• To determine the proper and appropriate process in hiring these personnel as well as
the requirements and qualifications needed in hiring them.
3.2 Management Description
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Management plan section describes the management team and staff and how your business
ownership is structured. People reading the business plan will be able to see not only who’s on the
management team but also how the skills of the management and staff will contribute to the bottom
line.
The management aspect includes the Ownership structure, Organizational Structure, the
Internal and External Management Team, and the Human Resources Needs. Management aspect
will identify and state what form of business organization your business has, while the
organizational structure will show the list of personnel your business have. The internal
management team will describe the main business management categories relevant to the business,
identify who’s going to have responsibility for each category, and profile that person’s life. While
the human resources needs states specifically what type of personnel your business needs.
3.3 Process of Securing Licenses and Permits
For the business to legally operate the following requirements should be met:
• Registration certificate – Bureau of Food and Drugs, Dept. of Health (DoH-BFAD)
• Securing Locational Clearances / Business Permits from Municipality / City Offices
where the Business will be set-up.
1. Mayor's/ Business Permit
2. Building Permit & Occupancy Permit
• Registration of Business Name. The Department of Trade and Industry (DTI) administers
the registration of business names.
• General Registration Requirements
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1. Registration of corporations and partnerships (Securities and Exchange
Commission)
2. Registration of business name (Department of Trade and Industry)
3. Securing Tax Identification Number (TIN) (Bureau of Internal Revenue)
4. Securing membership in the government health care benefits system (Philippine
Health Insurance Corporation)
5. Securing an employer's SSS number (Social Security System)
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Figure 3.3.1 Process of Securing Licenses and Permits
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Registration of corporations and partnerships (Securities and Exchange Commission)
SEC FORM ExA-001

2x2
INITIAL APPLICATION FOR ACCREDITATION OF
AN INDIVIDUAL EXTERNAL AUDITOR Coloured Picture
Application for accreditation to act as external auditor of
(Please check appropriate box):
[ ] Group A 1
2
[ ] Group B
3
[ ] Group C
1. Name of Applicant:_____________________________________________________________________
2. Place & Date of Birth:______________________________________________________Age:_________
3. Business Address:_____________________________________________________________________
Telephone No. __________________________________ Fax No. _______________________________
1 Group A(i) Issuers of registered securities which have sold a class of securities pursuant to a registration under Section 12 of the Securities
Registration Code (SRC) except those issuers of registered timeshares, proprietary and non-proprietary membership certificates which are
now covered in Group B; (ii) Issuers with a class of securities listed for trading in an Exchange; (iii) Public companies or those which have total
assets of at least Fifty Million Pesos (P50,000,000.00) or such amount as the Commission shall prescribe, and having two hundred (200) or more
holders each holding at least One Hundred (100) shares of a class of its equity securities.
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Group B (i) Issuers of registered timeshares, proprietary and non-proprietary membership certificates; (ii) Investment Houses; (iii) Brokers and Dealers
of Securities; (iv) Investment Companies; (v) Government Securities Eligible Dealers (GSEDs); (vi) Universal Banks Registered as Underwriters of
Securities; (vii) Investment Company Advisers; (viii) Clearing Agency and Clearing Agency as Depository; (ix) Stock and Securities Exchange/s; (x)
Special Purpose Vehicles registered pursuant to Special Purpose Vehicle Act of 2002, and its implementing rules; (xi) Special Purpose Corporation
registered under the Securitization Act of 2004 and its implementing rules; (xii) Such other corporations which may be required by law to be supervised
by the Commission.
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Group C (i) Financing Companies; (ii) lending Companies; (iii) Transfer Agents.
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4. Education:
Course Name of School Year Finished/Honors

Received
Accountancy
Other Collegiate Course/s
Post-graduate
5. PRC License Number: ____________________ Date Granted _______________________

Expiration Date_______________________
6. BOA Accreditation No.: ____________________ Date Granted ________________________

(If applicant is a Partner of a Firm, indicate Expiration Date________________________
Number of the Firm)
7. Number of Years of Audit Experience (as in-charge, manager, partner or equivalent)

_____________
8. Name of Audit Firm/Partnership Wherein Audit Experience was Obtained (If necessary, provide
information in a separate sheet as Annex)
_________________________________________________
9. Audit Clients Profile:
Name of Period of
Corporate Clients Engagement Amount of Total Assets
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10. List of Trainings/Seminars Attended
Title of Seminar/Topics Organizer Date No. of

Hours
11. Exhibits
i. Copy of the Certificate of Accreditation issued by the Board of Accountancy (BOA). In case of a
partner of a firm, the certificate should include a list issued by the BOA which indicates the names
of the qualified partner/s of the firm;
ii. Quality Assurance Manual;
iii. Copy of Audited Financial Statements (AFS) of the applicant’s two (2) largest clients in terms of
assets;
iv. In case of an application for Group A, B or C accreditation, notarized certification that the applicant
has fundamental knowledge of the regulatory requirements on each of the covered secondary
licensees of the Commission;
v. Copy of certificates of participation/attendance in relevant trainings and seminar.
For those availing a mutual recognition of accreditation granted by the Bangko Sentral ng Pilipinas (BSP) and
Insurance Commission (IC), as allowed under SEC memorandum Circular No. 13, s. of 2009, only the
following documents shall be attached to the application
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i. Certificate of accreditation issued by BSP and IC;
ii. Notarized certification that the application has fundamental knowledge of the regulatory
requirements on companies under Group C;
iii. Copy of the latest AFS of the applicant’s largest clients in terms of assets.
12. Processing Fee
This application for accreditation has been submitted along with the payment of the prescribed fee in
the amount of __________________ under O.R. No. _____________________.
I hereby certify that the foregoing information are true and correct.
Lastly, I shall allow SEC to publish necessary information in relation to my accreditation.
________________________
Applicant’s Signature
Date: _________________________
Place:_________________________
JURAT
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Securing Tax Identification Number (TIN) (Bureau of Internal Revenue)
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Figure 3.3.2 BIR Application Form
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Securing membership in the government health care benefits system (Philippine Health
Insurance Corporation)
Figure 3.3.3 PhilHealth ER1 Form or Employer Data Record
Form
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Securing an employer's SSS number (Social Security System)
37
38
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Figure 3.3.4 SSS R-1 Form or Employer Registration Form
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Figure 3.3.5 SSS R1-A Form
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Business Permits from Municipality
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Figure 3.3.6 Business Permit Application Form Imus City,
Cavite
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3.4 Form of Business Organization
Cheesy Bites is a general partnership type of partnership. A partnership is an organization
where two or more persons bind themselves to contribute money, property, or industry into a
common fund with the intention of dividing the profits among themselves (New Civil Code,
Article 1767 Cited by Daseco et.al, 2012). In a general partnership, the partners manage the
company and assume responsibility for the partnership’s debts and other obligations. The general
partners own and operate the business and assume liability for the partnership. (Entrepreneur Asia
Pacific 2018).
3.5 Organizational Structure
Chief Executive Officer

Nicole Bongapat
Company
Secretary
Emilyn Blorecia
Finance Sales and Marketing Operations Manager and Store

Manager Manager Manager
Abigail Belga Jheraldine Bastistin John Jerome Almadrones
Cook Cashier
Figure 3.4.1 Organizational Structure of Cheesy Bites

Personnel
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3.6 Duties and Responsibilities of the Personnel
A. Chief Executive Officer
• Highest position in an organization which have a lot of responsibilities and obligations.
• Responsible for driving the business’ vision, objectives and its general direction.
• Responsible in leading the business well so that it can develop and implement its overall
strategy.
• Evaluates the work or performance of other executive leaders and managers to give them
direction.
• The CEO will also be responsible for representing the business to professionals and the
local community, maybe even at a national level depending on the size of the company.
B. Company Secretary
• Ensures the integrity of the governance framework.
• Responsible for the efficient administration of a company.
• Ensures compliance with statutory and regulatory requirements.
• Implements decisions made by the Chief Executive Officer.
• May act as an adviser to the CEO.
• Handle company share transactions- arranging dividend payments, and observing all
legal requirements.
• Liaising with auditors, lawyers, tax advisers, and bankers.
• Attending and take minutes of CEO’s and personnel’s or managers’ meetings.
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C. Sales and Marketing Manager
• Oversee day-to-day sales monitoring and forecasting to better understand the market.
• Continually assess marketing techniques and their efficacy in affecting sales.
• Stay up to date on current market trends.
• Own ultimate responsibility for successfully meeting or exceeding sales goals.
• Take calculated risks to increase profitability and bank recognition.
D. Finance Manager
• Prepare financial statements, business activity reports, and forecasts.
• Monitor financial details to ensure that legal requirements are met.
• Review company financial reports and seek ways to reduce costs.
• Analyze market trends to find opportunities for expansion or for acquiring other
companies.
• Help management make financial decisions.
E. Operations Manager
• Play a leading role in managing both raw materials and personnel. Oversight of
inventory, purchasing and supplies is central to the job. Human resources tasks include
determining needs, hiring employees, overseeing assignment of employees and planning
staff development.
• Operations manager also budgets and controls costs and keeps the organization
• Facilitate communication between employees and departments.
48
F. Store Manager
• Supervise a retail organization’s staff.
• Meet customer needs
• Plan and coordinate sales, merchandising, and budgeting.
• Supervise the daily operations in the store.
G. Cook
• Responsible for preparing and cooking the product.
H. Cashier/ Crew
• The one in charge in the counter to receive payments from the customers.
• Responsible also in serving the customers.
3.7 Qualifications of Personnel
A. Chief Executive Officer
• The minimum education for most chief executive officer positions is a bachelor's degree.
Majors for aspiring CEOs might include liberal arts, business administration or public
administration.
• Must have leadership skills.
B. Company Secretary
• Must have good verbal and written communication skills.
• Interpersonal skills and the ability to work well with people at all levels.
• Attention to detail and a well-organized approach to work.
• The ability to prioritize work and to work well under pressure.
49
• The capability to work with numerical information, plus analytical and problem-
solving skills.
C. Sales and Marketing Manager
• Bachelor’s Degree in sales, marketing or business administration or equivalent
number of years of experience.
• Five years of related experience with progressive management experience.
• Business Acumen
• Communication proficient
• Customer/Client focused
• Presentation skills
• Strategic thinking
D. Finance Manager
• Must typically have a bachelor’s degree and 5 years or more of experience in another
business or financial occupation.
• Must have a Bachelor’s Degree in Finance, Accounting, Economics, or Business
Administration.
• Must have analytical skills
• Must be detail oriented.
E. Operations Manager
• Must have a bachelor’s degree in the field of business.
• Retail Experience can sometimes be substituted for formal education.
50
• Work well under pressure and with deadlines: significant experience in retail business
and human resources: strong leadership, interpersonal, and multitasking skills.
F. Store Manager
• Must possess a Bachelor's degree or other formal education in a business-related field.
• The ability to lead and motivate a team.
• Excellent communication and 'people' skills.
G. Cook
• Should have at least 2 years of cooking experience in a business.
• Physically healthy (free from communicable diseases)
• Must be knowledgeable about the product of the business.
• Attentive and productive in the working place.
H. Cashier
• Proven working experience in retail cashier or sales
• Basic PC knowledge and familiarity with electronic equipment (e.g. cash register, scanners,
money counters etc)
• Attention to detail and mathematical skills`
3.8 Hiring Process and its Requirements
The following are the steps to be followed in selecting and hiring personnel:
51
1. The applicant should first pass an application form or a resume together with a
photocopy of his/her NSO Birth Certificate to the operations manager or the one in
charge with the human resource aspect or management.
2. After the operations manager had reviewed the resume, the applicant will be called for
an interview.
3. If the applicant will pass the interview and if he/she is qualified with the job, other legal
requirements should be met.
4. There will first be a training period for the newly hired staff or cook of the business
maximum of three (3) months.
The company will be having a job opening a month before the normal operation of the
business through ads and posters to be posted in public places and barangay hall. The
applicants should pass these requirements on and before hiring
Before:
1. Resume
2. Photocopy of NSO Birth Certificate
After passing the interview:
1. Barangay clearance/ License
2. NBI Clearance
3. Transcript of Records/ diploma
4. SSS/ TIN
5. PhilHealth
52
3.9 Salary Compensation
The following are the salary compensation plan approved by the management:
1. The salary of the personnel will be given in the 15th and 30th of the month. They will receive
50% of their salary at the 15th day of the month and the other 50% at the end of the month.
2. The management will also give the personnel fringe benefits such as SSS, PhilHealth, and
PAG-IBIG. Other benefits like bonuses and 13th month pay will also be given by the
management.
3.10 Schedule of Salaries
No. of Management and Annual Salary

Workers Personnel Monthly Salary (each) Monthly Salary (total)
(total)
1 Chief Executive 18, 471 18, 471 Php 221, 652
Officer
1 Sales and Marketing 18, 471 18, 471 Php 221, 652
Manager
1 Store and Operations 18, 471 18, 471 Php 221, 652
Manager
1 Finance Manager 18, 471 18, 471 Php 221, 652
1 Corporate Secretary 18, 471 18, 471 Php 221, 652
1 Cashier 13, 320 13, 320 Php 159, 840
1 Cook 13, 320 13, 320 Php 159, 840
Php 118, 995 Php 118, 995 Php 1,427,940
3.11 Employer/ Employee Schedule
53
54
Process June 2018 July 2018 August 2018 September October
2018 2018
Brainstorming for the

business to be
proposed
Time allocated for
the site selection
Time allocated in
conducting the
market research
Time allocated in
doing the marketing
plan
Time allocated for
preparation of
feasibility study or
the business plan
Time allocated for
sourcing of capital
Time allocated for
securing licenses and
permits
55
Time allocated for
acquisition of
equipment and
machinery
Time allocated for
hiring of personnel
Start of normal
operation
3.12 Gantt Chart
CHAPTER 4
TECHNICAL ASPECT
• To specify what specific product is offered by the proposed business.
• To identify what equipment and utensils are necessary for the operations of the business.
• To know what improvements the commercial space needs in order to fit with the desired
arrangement for the operations to be done in the working place.
4.2 Technical Description
The Technical Aspects is the discussion of basic and operation flow of the project. The
technical aspect is one of the essentials of this study because this factor responds to the
technicalities and basic structure of the proposed study. This includes the equipment, materials,
56
structure plan and also the source of the supplies use in the proposed project. Business plans,
promotion strategies, utilities, facilities, layout design and location includes in this chapter.
It is also discusses how the products are to be produced, when these products are to be
produced, how much will it cost to produce the products, where to produce products and what
technology to be used. Technical aspects help the owner to determine the technical requirements
of business.
4.3 Main Product Offered
Cheesy Bites is a company or a business proposed to provide customers unique food
product with cheese as its main ingredient. The business will be offering a variety of cheesy food
products as the operation of the business go through, but the initial and primary product to be
offered by the Cheesy Bites will be Mac and Cheese Donut. Unlike other typical donuts, Cheesy
Bites’ Mac and Cheese Donut is a donut made of Mac and Cheese molded like a donut and fried
until crispy
4.4 Pictures of Equipment
A Double Basket Deep Fryer is a gas stove

with two deep basket used for deep frying.
This type of gas stove will be used in frying
the donuts.
A refrigerator is a compartment, or room that

can maintain freezing or subfreezing 57
temperatures, for freezing and storing
perishable foods.
A cash register is a machine used in places of
business for regulating money transactions
with customers. It typically has a
compartmental drawer for cash, and it totals,
displays, and records the amount of each sale.
An electronic calculator is typically a

portable electronic device used to perform
calculations, ranging from basic arithmetic to
complex mathematics.
In cooking, a gas stove is a

cooker/stove which uses syngas, natural gas,
propane, butane, liquefied petroleum gas or
other flammable gas as a fuel source. Prior to
the advent of gas, cooking stoves relied on
solid fuel such as coal or wood.
4.5 Pictures of Furniture and Fixtures
58
Storage cabinet is a box-shaped piece of
furniture with doors and/or drawers used to
store ingredients to keep them away from
harm and unwanted dirt.
A Glass Display Cabinet is a cabinet made of

glass with the purpose of exposing the product
making it visible to the customers.
4.6 Pictures of Utensils
Seeing as they are deeper than a fry pan,

sauté pans can be used for multiple uses in
addition to sautéing. Some of
these uses are deep-frying, searing, and
preparing certain sauces such as marinara.
Tongs are a type of tool used

to grip and lift objects instead of holding them
directly with hands. There are many forms of
tongs adapted to their specific use.
Dough molders are equipment used for

making desirable shapes of the food products
made from dough.
59
A tray is a flat, shallow container with a
raised rim, typically used for carrying food
and drink, or for holding small items.
A spatula is an implement with a broad, flat,

blunt blade, used for mixing and spreading
things, especially in cooking and painting.
A wooden spoon is a utensil commonly used

in mixing and for food preparation.
60
A pastry brush, also known as a basting
brush, is a cooking utensil used to spread
butter, oil or glaze on food. Traditional
pastry brushes are made with
natural bristles or a plastic or nylon fiber
similar to a paint brush, while modern kitchen
brushes may have silicone bristles.
4.7 Pictures of Maintenance Supply
A fire extinguisher is an active fire

protection device used to extinguish or control
small fires, often in emergency situations. It is
not intended for use on an out-of-control fire,
such as one which has reached the ceiling,
endangers the user (i.e., no escape route,
smoke, explosion hazard, etc.), or otherwise
requires the expertise of a fire brigade.
An apron is a garment that is worn over other

clothing and covers mainly the front of the
body. It may have several different purposes
and is today perhaps most known as a
functional accessory that layers over one's
outfit to protect one's clothes and skin from
incidental stains and marks.
61
A broom is a cleaning tool consisting of
usually stiff fibers (often made of materials
such as plastic, hair, or corn husks) attached
to, and roughly parallel to,
a cylindrical handle, the broomstick. It is thus
a variety of brush with a long handle. It is
commonly used in combination with
a dustpan.
A dustpan (or uncommonly referred to as a

lifter), the small version of which is also
known as a "half brush and shovel", is a
cleaning utensil. The dustpan alone is
commonly used in combination with
a broom or long brush.
A light bulb is a device that

produces light from electricity. In addition to
lighting a dark space, they can be used to show
an electronic device is on, to direct traffic,
for heat, and many other purposes.
A mop is an implement consisting of a sponge

or a bundle of thick loose strings attached to a
handle, used for wiping floors or other
surfaces.
62
A mat is a piece of fabric material that
generally is placed on a floor or other flat
surface. Mats serve a range of purposes
including: serving to clean items passed over
it, such as a doormat.
A toilet brush is a tool for cleaning

a toilet bowl. Generally the toilet brush is
used with toilet cleaner or bleach. The toilet
brush can be used to clean the upper area of
the toilet, around the bowl. However, it cannot
be used to clean very far into the toilet's U-
bend and should not be used to clean the toilet
seat.
4.8 Pictures of Sanitary Supply
Dishwashing liquid known as dishwashing

soap, dish detergent and dish soap , is
a detergent used to assist in dishwashing. It is
usually a highly-foaming mixture
of surfactants with low skin irritation, and is
primarily used for hand washing of
glasses, plates, cutlery, and cooking
utensils in a sink or bowl.
A sponge is a tool or cleaning aid made of

soft, porous material. Typically used
for cleaning impervious surfaces, sponges are
especially good at absorbing water and water-
based solutions
63
Tissue paper or simply tissue is a
lightweight paper or, light crêpe paper.
Tissue can be made from recycled paper
pulp.
Soap is the term for a salt of a fatty acid or for

a variety of cleansing and lubricating products
produced from such a substance. Household
uses for soaps include washing, bathing, and
other types of housekeeping, where soaps act
as surfactants, emulsifying oils to enable
them to be carried away by water.
Hand sanitizer is a liquid generally used to

decrease infectious agents on
the hands. Formulations of the alcohol-based
type are preferable to hand washing with soap
and water in most situations in the healthcare
setting.
64
The toilet cleaner is sprayed around the rim
and the bowl of the toilet prior to the use of
the toilet brush. The toilet brush is used to
scrub at the toilet, removing stubborn stains,
and residue biological debris.
4.9 Quantity and Prices of Machinery and Equipment
PRODUCT QUANTITY PRICE TOTAL
Gas Stove 1 1,680 1,680

Double Basket Gas
stove 1 15,000 15,000
Electronic Calculator 1 430 430
Cash Register 1 34,940 34,940
Refrigerator/ Freezer 1 13,950 13,950
Total ₱ 66, 000
4.10 Quantity and Prices of Furniture and Fixtures

65
Storage Cabinet 1 870 870
Glass Cabinet 1 680 680
Total ₱ 1, 550
4.11 Quantity and Prices of Maintenance Supplies
Fire Extinguisher 1 ₱ 850 ₱ 879
Apron 2 300 600
Broom 1 120 120
Dust pan 1 25 25
Light Bulb 3 60 225
Mop 1 200 200
Mat 2 80 160
Toilet Brush 1 50 50
Total ₱ 2, 259
66
4.12 Quantity and Prices of Sanitary Supplies
Sponge 5 ₱ 10 ₱ 50
Dishwashing Liquid 3 50 150
Tissue Paper 3 packs 120 360
Soap 5 bars 25 125
Hand Sanitizer 2 100 200
Toilet Cleaner 3 100 300
Total ₱ 1, 185
4.13 Quantity and Prices of Utensils
Sauté pan 2 ₱ 1, 000 ₱ 2,000
Tongs 3 50 150
Dough Molder 30 175 5, 250
Tray 25 350 8, 750
Spatula 2 50 100
Wooden spoon 2 65 130
Pastry brush 2 21 42
Total ₱ 16, 422
67
4.14 Utility Consumption
Particulars Monthly Consumption Annual Consumption
Electricity Php 3,000 Php 36, 000
Water 700 8, 400
TOTAL Php 3,700 Php 44,400
4.15 Floor Plan
68
CHAPTER 5
FINANCIAL ASPECT
• To identify the total amount of contribution to be invested by the partners in order to
establish the proposed business
• To monitor and identify possible financial outcomes of the business in the future years of
its operation.
• To know what specific financial requirements and statements does the proposed business
needs.
5.2 Financial Description
The financial part of a business plan includes various financial statements that show where
your company currently stands and where it expects to be in the near future. The financial plan is
one of the most important parts of a professional business plan. The company should have a clear
vision of its future finances from the very beginning.
69
The total capital to be used by the proposed business is (₱ 250, 000) Two hundred fifty
thousand pesos, this will be divided to the (5) partners. They will have a contribution of (₱ 50,
000) Fifty thousand pesos. All the (5) partners will be receiving their dividends from the profit and
losses based on the percentage of their contribution.
5.3 Financial Assumptions
• The business will operate as a General type of partnership wherein all five (5) partners will
be considered General Partner.
• A five year projection is made starting from the current year 2018.
• The revenue of the company will be generated from the food product to be sold by the
company which is Mac and Cheese Donut
• There will be 5% increase to employees’ salary each year.
5.4 Project Financing
The proposed business’ initial investment will be P 250, 000 which will be divided to the
5 partners. Their capital contribution will be coming from their savings or loans.
Project Financing
The partners will be having an initial investment of P 250, 000 in order to sustain the
operation of the proposed business- Cheesy Bites.
CHEESY BITES
PARTNERS’ CAPITAL CONTRIBUTION
70
% ON TOTAL
DESCRIPTION CONTRIBUTION AMOUNT
ALMADRONES, JOHN
JEROME 20% 50, 000
BASTISTIN, JHERALDINE
20% 50, 000
BELGA, ABIGAIL
20% 50, 000
BLORECIA, EMILYN
20% 50, 000
BONGAPAT, NICOLE
20% 50, 000
TOTAL 100% 250, 000

The partners’ equity and their share in the profit and loss would be based on the partners’
contribution which is equally distributed.
Partner's Capital Contribution
20% 20%
Almadrones, John Jerome
Bastistin, Jheraldine
Belga, Abigail
20% 20% Blorecia, Emilyn
Bongapat, Nicole
20%
PROJECT COST
Capital Expenditure
71
Furniture and Fixtures 1, 550
Equipment 66, 000
Total 67, 550
Working Capital
Maintenance Supplies 2, 259
Sanitary Supplies 1, 185
Food Supplies 49, 344
Utensils 16, 422
Total 80, 000
Total Project Cost 147, 550
5.5 Financial Statement
A financial statement is a formal record of the financial activities and position of a business,
person or other entity. Relevant financial information is presented in a structures manner and in a
form that is easy to understand.
5.6 Projected Balance Sheet
A statement of the assets, liabilities, and capital of a business or other organization at a
particular point in time, detailing the balance of income and expenditure over the preceding period.
5.7 Projected Income Statement
72
An income statement or profit loss account is one of the financial statements of a company
and shows the company’s revenues and expenses during a particular period. It indicates how the
revenues are transformed into the net income.
5.8 Projected Cash Flow Statement
The statement of cash flow is a financial statement that shows how changes in balance
sheet accounts and income affect cash and cash equivalents, and breaks the analysis down to
operating, investing and financing activities.
Financial Analysis
The process of evaluating businesses, projects, budgets, and other finance-related entities
to determine their performance and suitability. It is used to analyze whether an entity is stable,
solvent, liquid, or profitable enough to warrant a monetary investment.
Profitability Analysis
1. Net Profit Ratio
For the purpose of this ratio, net profit is equal to gross profit minus operating expenses
and income tax. All non-operating revenues and expenses are not taken into account because the
purpose of this ratio is to evaluate the profitability of the business from its primary operations.
2018 2019 2020 2021 2022
73
Net Income 17, 520 131, 340 145, 812 155, 993 158, 468
Revenue 244, 800 1, 060, 800 1, 166, 880 1, 283, 568 1, 411, 904
Net Profit 0.07 0.12 0.12 0.12 0.11

Ratio
2. Return on Assets
Return on Assets (ROA) is a financial ratio that shows the percentage of profit a company
earns in relation to its overall resources. It is commonly defined as net income divided by total
assets.
2018 2019 2020 2021 2022
Net Income 17, 520 131, 340 145, 812 155, 993 158, 468
Total Assets 267, 520 398, 860 544, 672 700, 665 859, 133
Return on 0.07 0.33 0.27 0.22 0.18

Asset
3. Return on Equity
It measures the rate of earnings on resources provide by owners.
2018 2019 2020 2021 2022
Net Income 17, 520 131, 340 145, 812 155, 993 158, 468
Total Equity 267, 520 398, 860 544, 672 700, 665 859, 133
74
Return on
Equity 0.07 0.33 0.27 0.22 0.18
Payback Period
The length of time requires for an investment to recover for an initial outlay in terms of
profits or savings.
Year Annual Cash Flow Cumulative Cash Payback Period

Inflow
2018 119, 970 17, 520 6.85
2019 244, 810 127, 340 1.92
2020 381, 622 139, 812 2.73
2021 526, 015 147, 993 3.55
2022 672, 083 150, 068 4.48
75
CHAPTER 6
SOCIO-ECONOMIC ASPECT
• To determine the purpose of establishing this proposed business and its benefits to the
business world.
6.2 To the Customers
Cheesy Bites aims to give customers a unique and delicious food product in its best quality
and affordable price that suits every one’s budget. Cheesy Bites also target to bring satisfaction to
every customer in different aspects of the product like the taste, quality of ingredients and price.
6.3 To the Community
76
Cheesy Bites does not only focus on the company itself, it does not only focus on attracting
customers for the sake of gaining profit. The proposed business also likes to help the community
through providing jobs to the members of the community. Cheesy Bites will help reduce the
number of unemployed people in the area especially those people who have skills in cooking and
experienced cashiers or people knowledgeable about business and handling of money. Cheesy
Bites aims to provide jobs prioritizing the people in Barangay Pasong Buaya II, Imus City, Cavite,
but the jobs to be offered will not only be limited to the people of the said barangay.
6.4 To the Government
The proposed business will be able to help the government through the taxes it will pay
both in the side of the employer and the employees. The tax to be paid by the company will be
coming from the income incurred by the business, while the tax to be paid by the employees will
be collected based on their respective salary and its equivalent tax percentage to be paid.
6.5 To the Employers/ Employees
The proposed business will ensure the proper salary to be received by the employer and
employees as well as other benefits and incentives. The employer will be able to improve their
management skills in handling the employees which will also help to the improvement of the
business. The employees on the other hand will be able to know their capabilities and abilities as
they develop their skills in the working place.
6.6 To the Environment
77
When it comes to the environment, Cheesy Bites will also ensure that the environment will
not be polluted with its operations. This will be achieved through proper waste disposal, the
business will be having three (3) trash bins to be labeled with: This will be done in order to
segregate wastes. The wastes will be collected according to the given schedule of waste collection
in Barangay Pasong Buaya II, Imus City, Cavite.
Cheesy Bites
Statement of Changes in Partners’ Equity
Initial 2018
Beginning Capital ₱ 250, 000 ₱ 250, 000
Add: Net Income 17. 520 (20% each)
₱ 267, 520
Beginning Capital
Bongapat ₱ 50, 000 ₱ 53, 504
Bastistin 50, 000 53, 504
Belga 50, 000 53, 504
Blorecia 50, 000 53, 504
Almadrones 50, 000 ₱ 250, 000 53, 504 ₱ 267, 520
Ending Capital ₱ 250, 000 ₱ 267, 520
2019 2020
Add: Net Income 131, 340 (20% each) 145, 812 (20% each)
₱ 398, 860 ₱ 544, 672
Beginning Capital
Bongapat ₱ 79, 772 ₱ 108, 934.4
Bastistin 79, 772 108, 934.4
78
Belga 79, 772 108, 934.4
Blorecia 79, 772 108, 934.4
Almadrones 79, 772 ₱ 398, 860 108, 934.4 ₱ 544, 672
Ending Capital ₱ 398, 860 ₱ 544, 672
2021 2022
Add: Net Income 155, 993 (20 % each) 158, 468 (20% each)
₱ 700, 665 ₱ 859, 133
Beginning Capital
Bongapat ₱ 140, 133 ₱ 171, 826.6
Bastistin 140, 133 171, 826.6
Belga 140, 133 171, 826.6
Blorecia 140, 133 171, 826.6
Almadrones 140, 133 ₱ 700, 665 171, 826.6 ₱ 859, 133
Ending Capital ₱ 700, 665 ₱ 859, 133
Cheesy Bites
Income Statement
For the Year ended December 31, 2018
Sales Revenue (₱ 20, 400 x 12 weeks) ₱ 244, 800

Cost of Sales ( ₱ 10, 690 x 12 weeks) (128, 280)
Gross Profit ₱ 116, 520
Less: Operating Expenses

Salaries and Wages ₱ 75, 000
Utilities 15, 000
Miscellaneous 9, 000 99, 000
Net Income ₱ 17, 520
Cheesy Bites 79
Income Statement
Sales Revenue (₱ 20, 400 x 52 weeks) ₱ 1, 060, 800
Utilities 44, 400
Cheesy Bites
Income Statement
₱ 1, 166, 880
(611, 468)
₱ 555, 412
Sales Revenue (₱ 22, 440 x 52 weeks) ₱ 335, 664

Cost of Sales ( ₱ 11, 759 x 52 weeks) 63, 936
Gross Profit
10, 000 409, 600
₱ 145, 812
Salaries and Wages
Utilities
Miscellaneous
Net Income
Cheesy Bites
Income Statement
Sales Revenue (₱ 24, 684 x 52 weeks)

Cost of Sales ( ₱ 12, 934 x 52 weeks)
Gross Profit
80
Salaries and Wages
Utilities
Miscellaneous ₱ 1, 283, 568
Net Income (672, 568)
₱ 611, 000
₱ 352, 440
92, 067
10, 500 455, 007
₱ 155, 993
Cheesy Bites
Income Statement
Sales Revenue (₱ 27, 152 x 52 weeks) ₱ 1, 411, 904

Utilities 132, 576
81
Cheesy Bites
Statement of Cash Flows
82
2018 2019 2020 2021 2022
Beginning
Cash ₱ 102, 450 ₱ 119, 970 ₱ 244, 810 ₱381, 622 ₱ 526, 015
Cash Flow from Operating Activities

Cash
Sales ₱244, 800 ₱ 1, 060, 800 ₱ 1, 166, 880 ₱ 1, 283, 568 ₱ 1, 411, 904
Payment for purchases (128, 280) (555, 880) (611, 468) ( 672, 568) ( 739. 804)
Payment for Gen. and

Admin. Expenses (99, 000) (373, 580) (409, 600) (455, 007) (513, 632)
Payment for additional purchases (4, 000) (6, 000) (8, 000) (8, 400)
Net Cash Flow from Operating
Activities ₱17, 520 ₱ 127, 340 ₱ 139, 812 ₱ 147, 993 ₱ 150, 068
Cash Flow from Investing Activities

Payment for additional equipment (₱ 2, 500) (₱ 3, 000) (₱ 3, 600) ( ₱ 4, 000)
Net Cash Flow from Investing Activities (₱ 2, 500) (₱ 3, 000) (₱ 3, 600) ( ₱ 4, 000)
Net Cash
Flow ₱ 17, 520 ₱ 124, 840 ₱136, 812 ₱ 144, 393 ₱ 146, 068
Cash End ₱ 119, 970 ₱ 244, 810 ₱ 381, 622 ₱ 526, 015 ₱ 672, 083
83
Cheesy Bites
Statement of Financial Position
Initial 2018 2019 2020 2021 2022

ASSETS
Current Assets
Cash ₱102, 450 ₱ 119, 970 ₱ 244, 810 ₱ 381, 622 ₱ 526, 015 ₱ 672, 083
Accounts Receivable
Purchases/
Supplies 80, 000 80, 000 84, 000 90, 000 98, 000 106, 400
Total Current
Assets ₱182, 000 ₱ 199, 970 ₱ 328, 810 ₱ 471, 622 ₱ 624, 015 ₱ 778, 483
Non-Current Assets
Kitchen
Equipment ₱66, 000 ₱ 66, 000 ₱ 68, 500 ₱71, 500 ₱ 75, 100 ₱ 79, 100
Furniture &
Fixtures 1, 550 1, 550 1, 550 1, 550 1, 550 1, 550
Total Non-
Current Assets ₱ 67, 550 ₱ 67, 550 ₱ 70, 050 ₱ 73, 050 ₱ 76, 650 ₱ 80, 650
Total Assets ₱ 250, 000 ₱ 267, 520 ₱ 398, 860 ₱ 544, 672 ₱ 700, 665 ₱ 859, 133
LIABILITIES AND
CAPITAL
Current Liabilities
Accounts Payable
Partners' Capital
Bongapat ₱ 50, 000 ₱ 53, 504 ₱ 79, 772 ₱ 108, 934.4 ₱ 140, 133 ₱ 171, 826.6
Bastistin 50, 000 53, 504 79, 772 108, 934.4 140, 133 171, 826.6
Belga 50, 000 53, 504 79, 772 108, 934.4 140, 133 171, 826.6
Blorecia 50, 000 53, 504 79, 772 108, 934.4 140, 133 171, 826.6
Almadrones 50, 000 53, 504 79, 772 108, 934.4 140, 133 171, 826.6
Total Liabilities and

Capital ₱ 250, 000 ₱ 267, 520 ₱ 398, 860 ₱ 544, 672 ₱ 700, 665 ₱ 859, 133
84

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Business Plan of Cheesy Bites PDF

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“Vanish in your mouth goodness”

Nia Road, Pasong Buaya II Proper, Imus City, Cavite

Presented to the Faculty of the Accountancy, Business and Management Strand

General Flaviano Yengko Senior High School

In Partial Fulfilment of the Requirements for the Senior High School

Almadrones, John Jerome

will unleash the cravings of people.

to give customers a unique, delicious, and affordable snack.

CHAPTER 1 Project Summary ....................................................................................................7

CHAPTER 2 Marketing Aspect .................................................................................................11

CHAPTER 4 Technical Aspect ...................................................................................................52

CHAPTER 5 Socio-Economic Aspect ........................................................................................72

1.1 Name of the Business

1.2 Goal of the Business

expand the business in different places all over the country.

1.3 Location of the Business

1.4 Brief description of the Business

is Mac and Cheese Donut, at an affordable price.

patronize it already because it is a “trend”.

1.5 Objectives of the Study

customers through achieving the following objectives:

in discovering those trends.

• To continuously generate marketing strategies to retain customers and attract new

customers as well as to consistently promote the product to the market.

• To consistently introduce the product together with the innovations or

innovations whether regular customers or new customers.

• To identify what form of business organization is appropriate for the business as

• To determine each personnel’s duties, roles and responsibilities in running the

business as well as in maintaining and securing the life of the business.

• To identify the necessary requirements and qualifications in choosing or hiring

• To determine the proper and appropriate process of hiring a personnel in your

pleasing and attracting to the customers.

are in proper maintenance.

• To identify the total amount of contribution to be invested by the proponents in

establishing the business.

• To know or identify what specific financial requirements does the proposed

contribute to the business field of the country.

and accurately based on their duties and roles in the business.

1.6 Scope and Limitation

as its main ingredient.

2.1 Objectives of the Study

• To identify marketing strategies in promoting and introducing the product to attract

along the business operation.

2.2 Market Description

the municipality of Cavite.

consistently retain loyal customers and attract new customers.

with cheese as its main ingredient.

every bite of the product, making the customers want more.

services at its best.

Year Population % Demand Demand

2018 26,766 88% 23, 554

2017 26,244 88% 23, 095

2016 24,981 88% 21, 983

2015 24,981 88% 21, 983

2014 23,140 88% 20, 363

Table 2.1 Demand based on population

Pasong Buaya II.

population to arrive at the total demand.

2.8 Projected Demand

Year Population % Demand Demand

2019 28, 104 88% 24, 732

2020 29, 509 88% 25, 968

2021 30, 984 88% 27, 266