EXECUTIVE SUMMARY

K Sarap is a food business that is originated from kalabasa (squash) that caters people who are

looking for new flavours in Okoy. In doing this, the company infused Filipino cuisine in their product. It

sets them apart from the traditional flour mixed with squash flavour that people are used to. Although the

entrepreneurs is not the first food company to think of this idea, it paved a way for the company to be

more thoughtful and innovative to what and how their product sets them apart from the rest of the

competitors.

The main product of the company is squash with tofu and quail eggs inside. How the company

decided on this stems from the lack of variety of different flavours in the street food market has a unique

and distinguishable taste and is a healthier alternative to other competitors. The company also wanted to

cater to people who are always on the go and wanted to eat as they travel to their comfortable location. K

Sarap is a perfect product for it is a compact yet healthy snacks.

Although traditional, the company is service oriented as the entrepreneurs are very people-

oriented themselves, and what sets the company apart from other competitors is that they listen to what

the customer’s preference and are flexible in experimenting for trying different flavours that would satisfy

their taste.

With no culinary background, the company will deliver a promising product as most of the

entrepreneurs of the company are experienced on home-cooks, well-versed and versatile in the kitchen.

The company also has no partnered stores and suppliers, making them independent. The business

will be located at Malvar, Santiago City across the Infant Jesus Montessori School as students gather here

most of the time to eat and stay. Moreover, the school are surrounded by eateries and street food but none

are selling innovated Okoy. Thus, the entrepreneurs have decided to establish their business here.

1|Page
Furthermore, they sell an affordable Okoy product which the proponents think are very convenient for the

students to eat and bring along with them.

COMPANY DESCRIPTION

1.1 Name of the Company

The proposed name for the establishment is K Sarap and this due to numerous reasons.

 K Sarap came from the two different origin which are: K stands for Kalabasa or in

English, Squash and Sarap which means delicious Okoy. “K Sarap” which also sounds

like “Kay Sarap” which means so delicious.

 The entrepreneurs inspired by the street food which is ‘Okoy’ and the main ingredients is

squash or Kalabasa. So, the Entrepreneurs used the Filipino term of squash and that is

Kalabasa, as this is the main product that the company sells and offers to the customers.

 The entrepreneurs used the term ‘sarap’ as they mainly offer a good quality, unique taste

and delicious traditional Okoy as they also give importance and care for their customers.

1.2 Contact Information

K Sarap’s head office will be located at Infant Jesus Montessori School Malvar, Santiago

City. The company can be contacted with the official phone number +639951774301.

1.3 General Business Information

K Sarap is a street food business that has been established by the members of Group 2 in

Grade 11 students who are currently enrolled in Entrepreneurship from Infant Jesus Montessori

School, with the main purpose of highlighting Filipino Street Food as they introduce the
2|Page
innovative and new varieties of filling of Okoy. The business aims to consistently provide quality

food for the customers, ensuring their satisfaction with the provided service of K Sarap.

1.4 The Mission and Vision

Mission

The mission of the company is to serve Montessorians the best and the healthiest snack

they’ve ever had while supporting us, Grade 11 students.

Vision

The main vision of this is depicting a World where there is such thing called “Healthy

Street food” where our farmers can live prosperously.

3|Page
 PRODUCTS AND SERVICES
K-sarap is a business engaged in having a Healthy street food that is affordable for

promoting Filipino’s culture and for the people who loves to eat in cheap price. This kind of

product is relevant for Filipino nowadays. Product is marketed at a high quality and delicious

snack that suits the budget of its target customers.

Customers include the general population of Infant Jesus Montessori School, both the

faculty and students of senior and junior high schools.

2.1. Problem worth Solving

A newly established enterprise usually faces sudden problems that may eventually

impede the total development of the business that is why the entrepreneurs are obliged to be

mindful of the problems that may arise as this serves as preparation to being equipped during the

rise of unwanted difficulties.

One of the main problems that the entrepreneurs have foreseen is the having a

circumstance where customers might make their own street like alike the concept of our product

since it is

Manageable and easy to cook.

4|Page
 Second, the entrepreneurs may also encounter problems of how they are going to attract

customers that will shift their loyalty to the business product. This is sensibly regarded as a tough

battle for the entrepreneurs since there are a lot of street food that is also delicious and at the

same time, healthy. The product has to prove that it is worth buying for in a way that it will

eventually earn the trust of its market.

Lastly, the location of the business is significantly considered as a feasible since it is the

main ground of the campus but the problem is that some students, Grade-12 specifically.

2.2. Solution

Understanding potential problems before the launch of a business and being able to

establish sudden solutions are essential qualities that successful entrepreneurs must possess.

First, the business owners or entrepreneurs must secure that the ingredients that are being

use in the product will not leak out and it is different even if others will try cloning one of it.

Second is having an optimistic view of every situation especially in the business

operation because the mindset of the entrepreneurs will determine the success of its operation. If

a business has grumpy and short-tempered vendor, then they will not be able to address the

problems of the business and costumer will most likely to be turn off on buying the product. It is

important that the members of the business operation are trustworthy and are responsible in

doing their duties.

Creating a prototype of the business product is the third thing that must be considered as

is will determine whether the amount of the product is just enough or still insufficient. This will

also help the entrepreneurs in evaluating how presentable the and clean the product in order to
5|Page
catch the attention of its consumers. Also, the length of time in producing the product will also

be determined as well as the potential problems that may arise throughout the process of cooking

which is very beneficial especially if the business will have a clients who is willing to buy a lot

of the product.

2.3. Product or Service Description

K-sarap is a homemade street food that is mainly manufactured for the purpose of making

a delicious and affordable snack yet healthy. Being healthy is among the goals of K sarap and

this is achieved through its use of healthy ingredients, mainly the squash.

2.4. History

Squash. This brightly colored plant is a staple in many countries across the globe. It’s

rich in vitamins A, B and E, as well as many minerals. The yellow kernels are high in fiber,

which helps the body stave off any digestive problems or illnesses including constipation,

hemorrhoids, and colorectal cancer.The little yellow beads of corn all lined up on the cob also

contain phytochemicals. These can stop carcinogens from infecting cells, and the phytochemicals

can also help cells to halt and eliminate any cancer-like changes. And with this we, the

entrepreneurs taught of making its benefits to be an alternative Ingredients for a well-known not-

so-nutritious street food as a healthy one.

6|Page
 Okoy Believed to have originated in the province of Laguna,

Philippines, Okoy or  Ukoy is a simple yet very tasty Filipino dish and appetizer made from deep

fried battered baby shrimps as we innovate it into a kalabasa coating. Filipino shrimp fritters

have been a popular and famous street food in the Philippines usually peddled by mobile vendors

or just being sold on the street corners and commonly served during merienda (mid afternoon

snack) along with the other Pinoy street delicacies that is why we chose this as the final

inspiration of our product.

MARKET ANALYSIS

3.1 Market Size

Upon completion of the first unit of study, respondents completed a survey to help

determine the preferences that researchers should follow. All 70 respondents completed the

survey.

Table 1: Profile of the respondents in terms of AGE.

CHOICES FREQUENCY PERCENTAGE RANK

6-12 y/o 5 7.14% 3
13-18 y/o 50 71.43% 1
19-25 y/o 12 17.14% 2
26 and above 3 4.30% 4
TOTAL: 70 100%

7|Page
 The table 1 shows that the ages of the respondents, 5(7.14%) respondents are in the age

group of 6-13 years old , while 50 (71.43%) respondents are in the age group of 13-18 years old,

12 (17.14%) are in the age of 19-15 years old and only 3 (4.3%) are in 26 years old and above.

AGES

0%
0%
4%

95%

13 and under 13-18 19-25 26 and above

Table 2: Profile of the respondents in terms of Occupation

CHOICES FREQUENCY PERCENTAGE RANK

Pupils 60 85.7% 1
Faculty/Staff 5 7.14% 2
Parents 3 4.3% 3
Others 1 1.43% 4
TOTAL: 70 100%

Sixty (85.7%) of the respondent were pupils, 5 (7.14%) are into faculty/staff, 3 (4.3%)

are Parents and 1 (1.43%) chose for other occupations.

8|Page
 Occupation
4% 1%
7%

87%

Pupils Faculty/Staff Parents Others

Table 3: Profile of the respondents in terms of SEX

CHOICES FREQUENCY PERCENTAGE RANK

Male 28 40% 2
Female 42 60% 1
TOTAL: 70 100%
The completers of the survey are 28 (40%) males and 42 (60%) females.

9|Page
 SEX

40%

60%

Male Female

Information Proper

Table 4: Do you eat street food?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 67 95.7% 1
No 3 4.3% 2
TOTAL: 70 100%

10 | P a g e
 Out of 70, 67 (95.7%) said they do eat street food while 3 (4.3%) disagrees on eating a

street food.

EATING STREET FOOD

4%

96%

Yes No

Table 5: What street foods do you usually eat?

CHOICES FREQUENCY PERCENTAGE RANK

11 | P a g e
 Fried street food 52 74.30% 1
Steamed street food 7 10% 3
Grilled street food 12 17.14% 2
TOTAL: 70 100%
52 (74.3%) reported that they usually eat fried street food, 7 (10%) said that they usually

eat steamed street food and 12 (17.14%) said they usually eat grilled street food.

Method of Cooking

2%
0%

98%

Fried street food Steamed street food Grilled street food

Table 6: How long can you wait for your food to be served?

CHOICES FREQUENCY PERCENTAGE RANK

3 minutes 28 37.14% 2
5 minutes 30 42.85% 1
10 minutes 12 17.14% 3
TOTAL: 70 100%
When asked about how long can they wait for the food to be served, 28 (37.14%)
reported that they can wait for 3 minutes, 30 (42.85%) reported that they can wait for 5 minutes
and 12 (17.14%) reported they can wait for 10 minutes.

12 | P a g e
 Minutes

18%

38%

44%

3 minutes 5 minutes 10 minutes

Table 7: Which food package do you prefer?

CHOICES FREQUENCY PERCENTAGE RANK

Plastic cup 26 37.14% 1
Paper cup 26 37.14% 1
Paper plate 16 22.85% 2
Others 2 2.86% 3
TOTAL: 70 100%
In the seventh question, the respondent were asked on what food packaging do they
prefer. 26 (37.14%) reported they prefer plastic cup, 26 (37.14%) reported they prefer paper cup,
16 (22.85%) reported they prefer paper plate and 2 (2.86%) chose for other packaging.

13 | P a g e
 Food Package

3%
23%
37%

37%

Plastic cup Paper cup Paper plate Others

Table 8: What is your taste preference?

CHOICES FREQUENCY PERCENTAGE RANK

Salty Flavor 38 54.29% 1
Sweet Flavor 35 50% 2
Sour Flavor 27 38.57% 3
Others 8 11.43% 4
TOTAL: 70 100%
Taste preference were asked on the eight question were each respondents can choose 2 of
the given choices. 38 (54.29%) said they prefer salty flavor, 35 (50%) said they prefer sweet
flavor, while 27 (38.57%) said they prefer sour flavor and 8 (11.43%) chose for other flavor.

14 | P a g e
 Taste Preference

7%

35%
25%

32%

Salty Flavor Sweet Flavor Sour Flavor Others

Table 9: What time of the day do you usually eat street food?

CHOICES FREQUENCY PERCENTAGE RANK

Morning 3 4.30% 4
Afternoon 32 45.71% 1
Evening 24 34.29% 2
Night 11 15.71% 3
TOTAL: 70 100%
When asked about which time of the day the usually eat street food, 3 (4.3%) reported

they eat on morning, 32 (45.71%) reported they eat during afternoon, 24 (34.29%) reported they

eat on evening and 11 (15.71%) reported they eat at night.

15 | P a g e
 Time of Eating Street Food

4%
16%

46%
34%

Morning Afternoon Evening Night

Table 10: Have you experience making your street food as your “ulam”?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 56 70% 1
No 13 18.57% 2
TOTAL 70 100%
Meanwhile, 56 (80%) out of 70 have experienced making their street food as their meal

or “ulam”, while 13 (18.57%) haven't experience making their street food as their meal or

“ulam”.

16 | P a g e
 Street Food as their Meal

21%

79%

Yes No

Table 11: Do you think street food can also be a healthy food?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 45 64.29% 1
No 25 35.71% 2
TOTAL: 70 100%
45 (64.29%) of the respondents agrees that street food can be a healthy food while 25

(35.71%) disagree with the idea of street food as a healthy food.

17 | P a g e
 Street Food be a Healthy Food

36%

64%

Yes No

Table 12: In your opinion, which of the following is a good alternative ingredients

for eggs in “kwek-kwek”.

CHOICES FREQUENCY PERCENTAGE RANK

Tofu 25 35.71% 2
Fish Fillet 42 60% 1
Others 2 2.86% 3
TOTAL: 70 100%
When asked about their own opinion on what can be a good alternative ingredient for

eggs in “kwek-kwek”, 25 (35.71%) chose tofu, 42 (60%) chose fish fillet and 2 (2.86%) chose

for other ingredients.

18 | P a g e
 Alternative Filling

3%

36%

61%

Tofu Fish Fillet Others

Table 13: Do you eat tofu?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 53 75.71% 1
No 17 24.29% 2
TOTAL: 70 100%
53 (75.71%) out of 70 reported that they eat tofu and 17 (24.29%) reported that they

don't eat tofu.

19 | P a g e
 Eating Tofu

24%

76%

Yes No

Table 14: How often do you eat tofu?

CHOICES FREQUENCY PERCENTAGE RANK

Always 5 7.14% 4
Sometimes 31 44.29% 1
Rarely 20 30% 2
Never 14 18.57% 3
TOTAL: 70 100%
In the fourteenth question, the respondents were asked about how often they eat tofu. 5

(7.14%) of the respondent said they always eat tofu, while 31 (44.29%) said they sometimes eat

tofu, 20 (30%) said they rarely eat tofu and 14 (18.57%) said never eat tofu.

20 | P a g e
 How often do you eat tofu?

7%
19%

44%
30%

Always Sometimes Rarely Never

Table 15: Would you eat Veggie Tofu with rice?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 47 67.14% 1
No 22 31.43% 2
TOTAL: 70 100%
47 (67.14%) reported that they would eat the veggie tofu (Researcher's product) with rice

while 22 (31.43%) reported that they wouldn't eat it with rice.

21 | P a g e
 Vegie Tofu

32%

68%

Yes No

Table 16: For coating, which do you prefer?

CHOICES FREQUENCY PERCENTAGE RANK

Malunggay 47 67.14% 1
Squash 22 31.43% 2
TOTAL: 70 100%
When asked about the preference of the coating, 47 (67.14%) prefers malungay as a

coating and 22 (31.43%) prefers squash as a coating. as all 70 (100%) respondents agrees that

these two coatings are healthy ones.

22 | P a g e
 Coating

32%

68%

Malunggay Squash

Table 17: Do you think “Veggie Tofu” (tofu coated with malunggay/squash) is healthy?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 70 100% 1
No 0 0% 2
TOTAL: 70 100%
As all 70 (100%) respondents agrees that these two coatings are healthy ones.

23 | P a g e
 Vegie Tofu is Healthy

100%

Yes No

Table 18: Which size do you prefer?

CHOICES FREQUENCY PERCENTAGE RANK

Small 21 30% 2
Medium 39 55.71% 1
Large 11 15.71% 3
TOTAL: 70 100%
Out of that 70, 21 (30%) of the respondents reported that they prefer small size for the

food, 39 (55.71%) reported that they prefer medium size while 11 (15.71%) reported that they

prefer large size.

24 | P a g e
 Size

15%
30%

55%

Small Medium Large

Table 19: Do you share your food with others?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 35 50% 1
No 8 11.43% 3
Sometimes 27 38.57% 2
TOTAL: 70 100%
In the nineteenth question, the respondents were asked if they do share their food to

others. 35 (50%) of them said yes, while 8 (11.43%) of them said no and the other 27 (38.57%)

said they do it sometimes.

25 | P a g e
 Sharing Food

39%
50%

11%

Yes No Sometimes

Table 20: Do you think eating healthy food is important?

CHOICES FREQUENCY PERCENTAGE RANK

Yes 70 100% 1
No 0 0% 2
TOTAL: 70 100%
Lastly, in the final question, the respondents were asked if do they think that eating

healthy food is important and all 70 (100%) respondents reported to agree on it.

26 | P a g e
Eating Healthy Food Important

100%

Yes No

27 | P a g e
3.2 SWOT Analysis

STRENGTHS WEAKNESSES

•unique product
•lack of expertise
•business location
•new to the market
•reasonable pricing
•no reputation
•highly motivated workforce
•unfamiliar in the market

SWOT
ANALYSIS
OPPORTUNITIES
THREATS
•new emerging or developing
•competitors
market

•word-of-mouth marketing •price fluctuation

•new food taste
•price war
•vast market

28 | P a g e
 STRATEGY AND IMPLEMENTATION
SUMMARY
This chapter presents the marketing and advertising goals of the business as well as its

budget and sales target. It will also discuss the equipment and facilities that are needed for the

operation of the business and its location where it will be accessed by the customers.

4.1 Marketing Plan

The marketing competition is close, the static of demand of our product was declined due

to having a lot of competitors that may have been one of the foreseeing conflicts. Also the total

amount of the customer or students inside the school that will buy our product lacks as we cannot

expand the scope, outside the school specifically, for the company.

Marking the customers, we had more of younger ones for they can easily appreciate to

buy some of our products and the older one who can buy a lot of our product if they did liked it.

As a normal students, our product was considered just like how other street vendors. It

doesn’t get through factories because the quantity and quality is not that high.

Selling a pricy product compare to other typical street food and knowing that you have

many competitors, it is hard to sell in this competition. But even though we had poor sales we

had made sure that costumer’s preference and satisfactions were filled.

Also, in connection to this marketing plan, the sales will primarily come from BLANK sources:

• Students – especially those who love to eat cheap and delicious food.
29 | P a g e
• Teachers – teachers who also satisfy their cravings from stress through foods.

• Outsiders – especially those who like to explore more about our food.

4.2 Sales Plan

The sales plan of the business was to sell their product to given target customers through

giving promos to the customers. Example of the said promos were giving 6 pesos per piece, if

you will by 2 pieces of K sarap you can avail Veggieta were you will be discounted P2 pesos and

dragon bowl which cost 25 pesos with 5 pieces of K Sarap.

4.3 Location and Facilities

Since the entrepreneurs are still Senior High School students, the main site of the

business will be at the Senior High School Ground of Infant Jesus Montessori School at

Barangay Malvar, Santiago City. But the location will not be solely found on one place, for the

entrepreneurs will have time to round through the vicinity of the school, for special delivery, so

that people would feel enormously the vibe of street vendors. Also, another reason is because the

Senior High School Ground is where students can easily see our product.

The business does not also need a lot of facilities since it is not a big enterprise. The

products only need to be placed in a clean bowl so it will look nice to eat.

4.4 Equipment, Tools and Technology

In ensuring a well-operated business, the following equipment, tools and technology will

be sensibly and responsibly utilized by the entrepreneurs:

30 | P a g e
Equipment:

• 2 bundle of stick for picking up the Okoy.

 1 whole cartolina(White) for the background of poster

• 1 whole cartolina(Orange) for the body of squash

• 1 small basin for the mixing of the components of the product

• 50 cups and containers to place the product

Tools:

• 1 scissor for cutting the body and components of the poster

• 1 pc. Grater for ensuring a good size of Squash

• hand gloves for ensuring the cleanliness of the product

• 3 pieces of butane for cooking

• Adobe Photoshop for the design of the organization and management team

• Laptop for the creation of the business label and the completion of the business report.

31 | P a g e
 ORGANIZATION AND MANAGEMENT TEAM

5.1 Organizational Structure

Maureen Ramones
Chief Executive Officer

Charles Mayo Syreen Casil

Chief Operating Officer Chief Financial Officer

32 | P a g e
Alezandrei Leano Chane Delos Reyes Noreen Aduca Chantal Gadingan
Marketing Cashier Head Cook Cook
5.2Manager
Management Team

POSITION NAME RESPONSIBILITY QUALIFICATIONS

She has experiences on
being a Leader of different
The CEO oversees the
activities within and
regular operations throughout
outside the school campus.
the business. She is
responsible in planning and
She is a regional qualifier
organizing the work load of
Chief in journalism, and receive
Maureen her colleagues and makes
Executive an award as best in script
Ramones sure that all the present
Officer writing. She is
resources will be dutifully
responsible, organized,
utilized. She also leads every
and belongs to the society
personnel to achieve the
of high achievers in their
desired goals and results of
class, making her qualify
the business enterprise.
to be the CEO or the
President of this business.
He earned the spot of
The COO is responsible for Supreme Student
the proficient running of the Government Assistant
Secretary last February 14,
back-office operations,
2020 school’s election. He
operative control of resources is a regional qualifier in
Chief
and administrative systems, journalism and belongs to
Operating Charles Mayo
in order to contribute to the society of high achievers
Officer
business’ overall objectives. in their class.
When things are done, she
reports the accomplishments He also shows discipline in
to the CEO. meeting the deadlines that
are set for specific tasks.
Chief Syreen Casil The CFO prepares total She has a capability for
33 | P a g e
 managing the finances of
the enterprise because she
has experiences handling
financial reports and ensures
money of their class. And
that cash flow and
she got the place as
expenditures within the
Treasurer in Supreme
business tallied with the
Student Government for
Financial products that are being
next school year. Also, she
Officer released to the customers.
belong to the society of
She is also responsible in
high achievers in their
taking care of the income of
class and has experiences
the business and in managing
of being a leader. Through
financial risks.
these, she can be an
efficient Chief Financial
Officer of the enterprise.
The Marketing Manager
develops strategic marketing
plans for a company and then
oversee the implementation
He has a creative mind
and execution of the various
which can help to attract
efforts associated with the
Marketing Alezandrei someone’s attention to call
marketing plan. This might
Manager Leano a customer.
include evaluating the results
of various marketing
campaigns, spearheading
market research efforts, or
coordinating initiatives across
a variety of channels.
The Cashier scan items,
ensure that prices are
quantities are correct, and
She is organized and
collect payments. They also
Chane delos responsible student. An
Cashier assist customers by
Reyes honest, trustworthy and
explaining or recommending
also a good communicator.
items, answering questions,
and processing exchanges or
refunds.

34 | P a g e
 The Head Cook is in charge
of coordinating kitchen
operations and assigning
tasks to cooking personnel. A
typical sample resume for
She likes to cook and try
Head Cook lists tasks such as
something new. She is
planning menus, testing new
flexible, can ensure that
recipes, overseeing food
her kitchen or work place
Noreen Lyssa preparation, making sure that
Head Cook is running smoothly,
Aduca hygiene standards are
pitching in wherever
respected, and training new
necessary be it at the range
employees. Essential skills
or the wash basin. She also
for this role are cooking and
knows how to lead others.
food storage expertise,
managerial abilities,
leadership, training skills,
communication and
organization.
She has a grandmother
who is a chef, and taught
The Cook prepares food for her how to cook basic
Chantal clients. Helps the head cook meals and new recipes.
Cook
Gadingan devise new methods of She knows how to prepare
cooking and new menu items. any necessary sauces or
accompaniments before
meal service begins

FINANCIAL PLAN AND PROJECTION

K Sarap Company

Income Statement

35 | P a g e
GROSS INCOME: P 1375.00
Less: Operating Expenses
 Supplies P 245.00
 Cooking Expenses P 120.00
 Other Ingredients Expenses P 200.00
 Packing Expenses P 60.00
NET INCOME: P 750.00

ASSETS:

 Cash P 1375.00

TOTAL ASSETS: P 1375.00

LIABILITIES

TOTAL LIABILITIES: P 0.00

STOCKHOLDER’S EQUITY

 Capital P 625.00

 Add: Net Income P 750.00

TOTAL LIABILITIES AND STOCKHOLDER’S EQUITY: P 1375.00

36 | P a g e
APPENDIX

37 | P a g e