CHEWPAN HUB

BUSINESS PLAN

PROPONENTS
DE GUZMAN, Emmanuel Angelo
FLORES, Kenedy
SABAS, Jasper Ray
MAKIL, Donna Mae
RAMOS, Rainylaine
 SECTION 1

EXECUTIVE SUMMARY
Rice is the most important grain with regard to human nutrition and caloric intake,
providing more than one-fifth of the calories consumed worldwide by humans. As a
cereal grain, it is the most widely consumed staple food for a large part of the world's
human population, especially in Asia.

Filipinos’ love for rice can be reflected by their rank as one of the top 10 countries
that consume the most rice in the world in 2017, and the world's largest rice importer in
2010. They pair it with almost every main dish they have and sometimes even devour it
without any topping at all.

Chewpan, as a result of this demand, is here to satisfy this want of Filipinos for
rice in an affordable expense to help them enjoy what they love without worrying too
much about their budget going negative.
 SECTION 2

PERSONAL INFORMATION
THE PROPONENTS

Jasper Ray B.

Sabas
a grade 12 Accountancy, Business and Management
student of Saint Louis College, managed to be the
Human Resource Department Supervisor. With his
competence obtained from Organization and Management I, he is fit to supervise the
Human Resource Department. Addendum to his Human Resource Management career is
his superb leadership skills which is a great asset to ChewPan Hub.

Emmanuel Angelo L.

De Guzman,
currently mastering his expertise in Marketing, under
the curriculum of Accountancy, Business and
Management, handles the Marketing and Advertising
Section of ChewPan Hub. His proficiency in marketing research and the assessment of
potential strengths, weaknesses, opportunities and threats paves the way in boosting the
market power and attractiveness of ChewPan Hub.
 Rainylaine T.

Ramos,
the Operating Manager, is a Grade 12 Accountancy
Business and Management student of Saint Louis
College assures a smooth flow of operations. The
principles and standard operating procedures of ChewPan Hub are well-observed under
her supervision. The know-how operations process Rmos will be a key in attaining
 SECTION 3

OVERVIEW OF THE BUSINESS

Chewpan Hub will be a business in the food industry created to bring customers
an assortment of fried rice and dim sum to choose from which can either be sold
separately or combined depending on the preference of the consumers. It will be a
partnership of individuals formed through the equal amount of contribution among them
with an aim to satisfy the demand among consumers in terms of a convenient, healthy,
and affordable nourishment. The business will be located inside the premises of Saint
Louis College in the City of San Fernando, La Union, and its operation is scheduled to
begin on the 19th March of 2018.

NAME OF THE BUSINESS

Chewpan came from the combination of “chew” and “pan” in which “chew”
refers to the first step of digestion by which food is crushed and ground by teeth, and
“pan” simply signifies the type of cookware used in the process of preparing food.

SECTION 4
 BUSINESS PLAN PROPER
THE NEEDS

The information below shows the problem/need of the business plan based on the
gathered data.

1. TO-GO FOODS

Easy-to-access food that will not be complicated to eat and will definitely
accomplish the goal of eating, which is to feed well the famished, is what most
are looking for nowadays. Hence, consumers’ convenience will be upheld in the
consumption of the product.

2. AFFORDABILITY

A meal that is justified by the price it is marketed in is one of the qualities

that gives an assurance that customers will return. As a response, the business
aims to deliver the best quality product in the most reasonable price.

3. SANITARY
Health is of great import in looking for things to consume, which led the
business to give emphasis on the provision of a sanitary product. Customers can
rest assured that what they will be ingesting is free from contamination.

VISION, MISSION, AND VALUES

The information below shows the mission, vision and values based on the
prepared product concept.
 VISION: “We, the Chewpan Hub of San Fernando City, La Union, pledge to
provide a delectable and sanitary food to ensure the delight of the customers as a
payment for their patronization of our product.”

MISSION: “We, the Chewpan Hub of San Fernando City, La Union, aim to
employ the most competent candidate available at our disposal who will make sure that
customers will be given more than enough attention in order to cater to their want.”

VALUES: “Honesty is of paramount importance in the provision of our products

and services for the reason that we genuinely care for the welfare of our consumers, and
that efficiency is what we always aim for.”
 MARKETING PLAN
The information below shows the marketing plan based on the product concept
and data gathered. It includes the features of the product, the target audience, and the
marketing strategies.

Product

There will be two product lines the business is to promote. One is refreshment, the
other is a comestible. The sole thirst quencher to be offered is BUKO JUICE or simply
BJ. It is a famous palamig consumed in the Philippines which is reasonable due to the
fact that the country is one of the top exporters of coconut. On the other hand, the other
product line is subdivided into two: rice and dim sum. The rice will be fried instead of a
plain one to give it a different flavor that will help in acquiring customers. The dim sum
will have four types namely the shumai (siomai), dumpling, and shanghai. Below are
samples of the products to be offered by the business.

Fried Rice
Siomai

Dumpling

Shanghai
Target Market

Anyone who will enter the school grounds will be considered as a potential
customer for the reason that food is something consumed by everyone.

Below will be the specific people who will be given consideration in the making
of the business:

Lousian students. Affordable prices are to be established in order to cater to the

limited budget of students whose allowance is more limited than those who have an
actual job.

SLC Faculty and Staff. The palatability of the product aims to capture even the
more sophisticated taste buds of the adult crowd.

Parents and Visitors. Every detail of the business has been scrutinized to assure
that the appeal it has over passers-by will be enough to attract them to buy.

Competitors

The following will be the competitors of the business:

Canteen. For a long time, the canteen has been the sole supplier of food to the
Louisian community. An excellent impression will be something the business will need
to establish and maintain in order for it to last against the canteen.

Other booths. The business is not the sole stall to be assembled. As the
immersion of ABM students, the business is only one of the 45 booths to be created
which means 44 other competitors.

Nearby eateries and fast-food chains. A lot of students go out of the school to
eat lunch. The goal is to give them enough reason to stay and buy from the stall instead.

Pricing
 Pricing strategies will be inducted in our business to ensure that the consumers
will benefit in patronizing our product. The pricing system to be applied by the business
is going to be based on what is obtainable in the industry, meaning the business will not
intend to charge more or less than what the competitors will be offering.

Another will be the mixed bundling. Promos are to be offered after the
consumption of a specified number of the product and also a package wherein a product
will be sold in a discounted price depending on the combo they will choose.

Promotion

The following will be the channels of advertisement to be used by the business:

Print Advertisements. In order to spread the word over the opening of the
business and draw the interest of customers, advertisements will be printed and posted
strategically in places that will be easily seen by the public.

Online Advertisements. Social media networks will be used to plug the business
and make its existence known in a larger scope of audience. Such promotion is free and
will be of great help that will benefit the business favorably and prevent it from incurring
additional costs for advertisement.

Word of Mouth. The easiest way for the business to gain popularity will be
through the word of mouth because opinions of those who will try the product personally
will make it more believable, and thus, it will be a quicker way for people to trust the
quality of the product. For its success, the business must maintain the provision of more
than a satisfactory quality of product to avoid bad comments about it.
 OPERATIONAL PLAN
The chart below shows the production paradigm based on the product concept.

INPUT PROCESS OUTPUT

Plain It will be cooked in

hot oil, mixed with
Fried Rice
some vegetables,
Rice eggs, and meat.

Water will be

Water mixed with grated

coconut meat and
juice.
Buko Juice

Frozen With the use of the

steamer or through Steamed or Fried
frying, dim sum will Dim Sum
Dim Sum be cooked.

The Production Paradigm

Dim sum will be pre-made. The only thing the business needs to do for its
distribution will be to put it in a steamer or fry it. The fried rice will be cooked like how it
is commonly done. Similarly, the buko juice shall be prepared in the same manner.
Nothing special will be done to them in the production process, it will be its affordability
that will draw the customers of the business.
 ORGANIZATIONAL MANAGEMENT PLAN
Organizational Chart

Contribution to the Business

POSITION DUTIES AND RESPONSIBILITIES

The general manager will oversee the local managers. She

General Manager will administer policies as she sees fit and evaluate
employees, the business’ performance and its efficiency.
Typical duties of the financial manager include the review
of financial reports, monitor of accounts, and preparation of
activity reports and financial forecasts. He will also explore
Financial Manager
ways to improve profitability, and analyze markets for
business opportunities such as expansions, mergers or
acquisitions.
The marketing manager is responsible for developing,
Marketing Manager
implementing and executing strategic marketing plans for
 the entire organization in order to attract potential
customers and retain existing ones.
The production manager is a senior role which involves
overseeing the production of goods and/or delivery of
Production Manager services. He will secure the provision of resources needed
by the business so that there wouldn’t be any surplus or
shortage in supply.
It is the operations manager's job to make sure the
organization is running as well as it possibly can, with a
Operations Manager
smooth and efficient service that meets the expectations and
needs of customers and clients.