De La Salle University Business Plan for On the Go Noypigiri

De La Salle University - Dasmariñas
ON THE GO
A Business Plan
Presented to the Faculty of the
Allied Business Department
De La Salle University – Dasmariñas
Dasmariñas City, Cavite
In Partial Fulfilment of the Requirements in

ENTR301: Entrepreneurial Research II
Bachelor of Science in Entrepreneurship
ANONUEVO, CHUBI
FELIZARDO, ANGELO
GUITTEREZ, JUSTIN ADLER
REYES, CAROL
RICO, JERVIC ALVEN
May 2021
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TABLE OF CONTENTS
Page
TITLE PAGE...........................................................................................................1
TABLE OF CONTENTS........................................................................................2
LIST OF TABLES...................................................................................................4
LIST OF FIGURES.................................................................................................5
Chapter 1..................................................................................................................6
Introduction..........................................................................................................6
Statement of Purpose...........................................................................................6
General Objective................................................................................................7
Specific Objectives..............................................................................................7
Chapter 2................................................................................................................10
Industry and Competitive Analysis...................................................................10
Industry Structure and Performance..................................................................10
Industry Outlook................................................................................................11
Competition.......................................................................................................12
Chapter 3:...............................................................................................................16
The Business and the Product Concept.............................................................16
The Product........................................................................................................17
Mission and Vision Statement...........................................................................18
Uniqueness of the product.............................................................................18
Chapter 4:...............................................................................................................23
Production/Operations Study.............................................................................23
Technical Description of the Product................................................................23
Production Process.............................................................................................26
Pre-made ingredients process........................................................................26
Other Process.................................................................................................30
Time and motion study......................................................................................36
Capacity.............................................................................................................42
Business Location..............................................................................................42
Production Schedule and Labor Requirements..................................................45
Production Cost.................................................................................................47
Chapter 5................................................................................................................54
Marketing Plan.......................................................................................................54
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Market Study.....................................................................................................54
Objectives of the study......................................................................................54
Research design.................................................................................................55
Research Methodology......................................................................................55
Population and sample size................................................................................55
Results and Discussion......................................................................................56
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LIST OF TABLES
Table Page
Table 1. Competition Table 1................................................................................14

Table 2. Production Process..................................................................................31
Table 3. Tools Machineries and Equipment..........................................................33
Table 4. Raw Materials and Supplies....................................................................34
Table 5. Time and Motion Study...........................................................................36
Table 6. Time and Motion Study and Plant Capacity for Rice Fillings................38
Table 7. Time and Motion Study and Plant Capacity for Sauces..........................38
Table 8. Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri...39
Table 9. Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri
...............................................................................................................................40
Table 10. Time and Motion Study and Plant Capacity for Tocino, sisig, and pork
bbq Noypigiri.........................................................................................................41
Table 11. Labor Requirements..............................................................................46
Table 12. Rice Fillings Costing.............................................................................47
Table 13. Sauce Costing........................................................................................47
Table 14. Pork Tapa Noypigiri Costing.................................................................48
Table 15. Adobo Flakes Noypigiri Costing...........................................................49
Table 16. Tocino Noypigiri Costing......................................................................50
Table 17. Sisig Noypigiri Costing.........................................................................50
Table 18. Pork Barbeque Noypigiri Costing.........................................................51
Table 19. Packaging Costing.................................................................................52
Table 20. Variable Factory Overhead....................................................................52
Table 21. Fixed Factory Overhead........................................................................53
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LIST OF FIGURES
Figure Page
Figure 1. Business Logo........................................................................................16

Figure 2. Noypigiri Standard Triangle Shape........................................................20
Figure 3. Pork Tapa Fillings..................................................................................20
Figure 4. Adobo Flakes Fillings............................................................................21
Figure 5. Pork Tocino Fillings...............................................................................21
Figure 6. Sizzling Sisig Fillings.............................................................................22
Figure 7. Pork Barbeque Fillings...........................................................................22
Figure 8. Front view of On the Go Noypigiri Standard Triangle..........................24
Figure 9. Side view of On the Go Noypigiri Standard Triangle............................24
Figure 10. Top View of On the Go Noypigiri Standard Triangle.........................25
Figure 11. Halves...................................................................................................25
Figure 12. Process Chart of Noypigiri...................................................................32
Figure 13. Plant/Business Layout..........................................................................44
Figure 14. Have you heard about Japanese Onigiri?.............................................57
Figure 15. Have you eaten Japanese Onigiri?.......................................................58
Figure 16. If yes, where did you encounter the product that is similar to our
product proposal?...................................................................................................59
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Chapter 1: Introduction
Business planning plays a significant role in starting up a business.
Likewise, it is business essential to set priorities, establish goals, and measure
performance or, in other words, map the future of one’s business. It helps to
manage the business effectively by committing thoughts and foreseeing the needs
of the business. Its understanding will lead to specific courses of action, growth,
and financial security. Writing out a business plan forces the proponents to
analyze and review everything at once: the value proposition, marketing
assumption, operation plan, and financial plan.
Chapter one covers long term and short-term goals of the business. It
identifies the general and specific objective of what the business is projecting.
Statement of Purpose
Writing a business plan allows the entrepreneur to know precisely where
the business is going. It allows setting objectives and comparing the exact result
with projection. Hence, this determines whether a business can make a good profit
since it provides an estimated start-up cost. Also, it helps business owners set
their controls and priorities, anticipate potential problems and establish
benchmarks. In connection, an objective opinion enables to recognize
inconsistencies or risks in business and gives insight into staying competitive and
winning more customers.
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General Objective
Overall, this plan aims to determine the viability, marketability of
venturing into the business of rice meal products.
Specific Objectives
Provided are the specific objectives in product and business development
regarding operation process, marketing strategies, management operation, and
Risk control.
OPERATION
a. To determine the efficient and effective system for preparing, producing, and
serving the product at the shortest possible time with minimal expenses
b. To determine the minimum and maximum capacity for the production of the
product.
c. To determine the possible sources of raw material for the consistent quality of
production required for the product.
d. To identify the optimal plant layout of the building, facilities, and utilities.
MARKETING
a. To identify who are the direct and indirect competitors of the business.
b. To determine the psychographic profile of the target market
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c. To determine the customer’s buying power and buying patterns towards their
food.
d. To determine what drinks and snacks the customers would like to go with the
dips.
e. To determine the customer’s willingness to buy the product.
f. To determine the acceptability of the product to the market.
g. To gather data that would allow further improvements for the product
MANAGEMENT
a. To develop an organizational structure for official reporting relationships that
govern the workflow of the partnership
b. To provide the required job description and job specification of the people in
the external and internal environment of the business.
c. To determine how many people are necessary for production to maintain the
business
FINANCIAL
a. To determine and reach healthy monthly sales by the end of the starting
operation year
b. To prepare budgets and schedule for the efficient operation of the business
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c. To develop a Pro-forma financial statement for the operation of the business
d. To determine the possible sources of funds and start-up capitalization of the
business venture
RISK AND CONTROL
a. To determine what are the possible problems that the business might
encounter during its operation
b. To determine what are the best possible solution for the inconvenience that the
firm might encounter
c. To Identify the common risks associated with the
business
d. To identify the external and internal factors which affect risk for a small
business. To Identify situations that may cause risk for the business. Lastly, to
implement, monitor, and evaluate a risk management plan.
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Chapter 2: The Industry and Competitive Analysis
Industry Structure and Performance
On the Go competes in the world of the convenience food industry with its
main competitors, as will be stated, 7-Eleven, Family Mart, and Lawson. They
offer different varieties of onigiri where they inherit their flavors from different
countries, even in the country where onigiri originated, Japan. We will be offering
onigiri based on Filipino taste. We will be serving Filipino-style onigiri. On the
Go produces Filipino-style Onigiri, On the Go, hence the company name. Onigiri
is usually packaged in plastic wrappers, stored in a chiller in said stores, and then
reheated later after purchasing. Our onigiri will be prepared fresh and hot for our
customers to enjoy. We would be preparing our onigiri as soon order came in to
preserve the freshness of the onigiri we are about to serve.
On the Go would also like to provide convenience to the customers. One
of our concepts here is that it is like a rice meal On the Go. You can choose the
main dish from our provided fillings: Pork Tapa, Adobo Flakes, Pre-made, Pork
Tocino, Sizzling Sisig, and Pork Barbeque toppings for a preferred flavor to your
rice meal. All that in one onigiri in which you can have for lunch or reserve for
later, also; our onigiri is microwave friendly, so you would not have to worry
about losing it is freshness overtime if you will save it for later.
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Industry Outlook
The global food industry has navigated an extraordinary level of change
throughout this past year, prompting many food leaders to reassess their
businesses' organizational and operational readiness as we look forward to 2021.
By understanding the current landscape of the food manufacturing industry,
organizations gain insight into how their operations stack up to leading companies
and uncover key areas of focus for the coming year to maximize operational
success.
Consumer attitudes are also changing, with on-the-go food no longer a
strictly working-week option, extending into the weekend and leisure time.
However, convenience is still king. "We have become used to spending less time
over our meals, with the minutes we spend, especially during the working day,
becoming a finer and finer commodity," says Louise Pilkington (2017), marketing
director of Compass Group UK & Ireland. "Convenience is now one of the top
pull factors for consumers."
The Philippines is the world's eighth-largest rice producer. Its land totals
5.4 million hectares. Rice area harvested has expanded from nearly 3.8 million
hectares in 1995 to about 4.4 million hectares in 2010. Rice is the staple food in
the Philippines, more important to the economy and the people at lower income
levels, hence an important intervention point for promoting agricultural
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development and alleviation of poverty. Rice is what many farmers grow, but it is
also what nearly all consumers eat.
Noypigiri can be a major contribution as convenience food. It is not fair
that we cannot get these elsewhere here in the Philippines. Filipinos are stuffed
with hectic schedules, from time to time, wherein people have a short time sitting
down and eating. Noypigiri is inspired by a Japanese snack and eaten like a
sandwich, and consumers need to pick it up and enjoy it. These delightful little
rice meals with Filipino flavors cannot only make your lunch seem very cutesy
but also very convenient.
Competition
Onigiri is one of the most popular snacks in the convenient store, with
millions sold every day. It shows that convenience stores are most likely our
competitors here in the Philippines, specifically 7-11, Family Mart, and Lawson,
which offers different onigiri variations.
7-11 convenient stores offer the following product: Salmon Onigiri, Natto
Rolls, Pickled Plum, Triple-Stuffed Hidaka Kelp Onigiri, Agodashi Spicy Cod
Roe
Onigiri, Tuna Mayonnaise Onigiri with Rich Mayo, and Extra Filling. 7-Eleven
began research into adapting onigiri for convenience-store sales in 1976. These
variations of onigiri have put them on the top of the most onigiri consumers that
we consider as one of our major competitors in the onigiri industry.
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The next competitor is Family Mart. They also serve variations of onigiri
such as Grilled Salmon, Salted Salmon, Chicken Mayo, Tuna Mayo, Tinapa,
Smoked Fish, Spicy Pollack Roe and Mayonnaise, and Spam Filling. FamilyMart
onigiri goes for P55 per piece and P65 when paired with a refreshing glass of iced
tea or lemonade. Family Mart ensures only the highest quality and most delicate
taste of its onigiri by using fresh ingredients and traditional Japanese condiments.
Under the stringent standards of an in-house Japanese product developer, Norio
Suwa became the exclusive food item that took center stage in Family Mart
Manila, which is considered their largest store.
Our last potential competitor is Lawson. It offers these variations of
onigiri: Soy Sauce Tuna Mayo, Grilled Salmon, Devil's Onigiri, and The Kinshari
Onigiri—Mackerel Grilled & Marinated with Miso. These variations lead us to
product competition since they also created unique names and unusual flavors that
are also the concept of our product variant.
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TABLE 1. COMPETITION
7-11 Family Mart Lawson
Product/ Onigiri Onigiri Onigiri

Product Line
 Salmon Onigiri,  Grilled  Soy Sauce Tuna
Natto Rolls Salmon Mayo
 Pickled Plum  Salted  Grilled Salmon
 Triple-Stuffed Salmon,  Devil’s Onigiri,
Hidaka Kelp and The Kinshari
Chicken
Onigiri Onigiri—Mackerel
Mayo
 Agodashi Spicy Grilled &
Cod Roe  Tuna Mayo Marinated with
Onigiri  Tinapa, Miso
 Tuna  Smoked Fish
Mayonnaise  Spicy Pollack
Onigiri with Roe and
Rich Mayo and Mayonnaise
Extra Filling
 Spam Filling
Pricing Php 100-180 Php 55-100 Php 60-100
Location/ The company has a There are now 24, The company has a
Number of total number of 574 stores total number of 500+
Branches 2,930 stores open in worldwide in Japan, convenience stores in
the country, which Taiwan, China, the Philippines. It is the
are consisted of Philippines, fifth country to open
2,222 branches in Thailand, Vietnam, Lawson store in
Luzon, 425 in Indonesia, and overseas after China,
Visayas and 283 in Malaysia. Indonesia, the United
Mindanao. Of all of States, and Thailand.
the number of stores
open, 55 percent of
the stores are owned
by franchisees while
45 percent are
owned by the
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company itself.
Advertising Online marketing Online marketing Online marketing and

and and advertising and advertising advertising through
Promotion through social media through social media social media such as
such as facebook, such as facebook, facebook, twitter,
twitter, pinterest, twitter, pinterest, pinterest, google ads,
google ads, food google ads, food food blogs and through
blogs and through blogs and through their website.
their website. their website.
Financial The improved In the fiscal year Lawson management

Condition financial ended February places great store on
performance of 7/11 2020, FamilyMart returning a portion of
was largely driven Co., Ltd. generated profits to the
by the increase in net profit of around shareholders, and the
sales of all corporate 43.5 billion Japanese Company pursues a
and franchise- yen, down from strategy that both
operated stores, about 45.4 billion maintains financial
which posted growth yen which is roughly soundness and returns
of 24.3% to P12.2 about 19B Php in the an appropriate portion
billion. previous fiscal year. of profits to the
shareholders that
directly reflects
corporate performance.
The Company focuses
on optimizing
shareholders’ equity
from a perspective of
mid- and long-term
management.
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Chapter 3: The Business and The Product Concept
The business started when five entrepreneurial management students
decided to be partners in a business venture. The partners have a common interest
in pack foods such as our Noypigiri that provides Filipino-style meals that can be
consumed quickly. Our opportunity to offer them heavy and easy to consume
products to offer them energy throughout the day while maintaining our prices is
affordable to everyone.
Figure 1. Business Logo
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Mission and Vision Statement
Our mission is to exceed customer satisfaction. By providing delicious, full
packed foods that have a variety of Filipino flavors, to give the customers a
different food experience, and serve them on time by making food that they can
eat and enjoy on the go, which helps contribute to better eating habits nationwide.
On the Go envisions being one of the most leading fast-food chains in the
Philippines, becoming a nationwide chain, and being one of the few businesses to
provide specially designed and innovative products that benefit our beloved
customers.
The Product
Noypigiri offers a variety of Filipino-style fillings formed to ba an onigiri. Those
Filipino fillings are Pork tapa, Adobo flakes, Pre-made Pork Tocino, Sizzling
sisig, and pork barbeque. Our very own special ingredients make our pork tapa
and adobo flakes. We will be using pre-made Pork Tocino, Sizzling Sisig, and
Pork Barbeque, wherein we will source out to local supermarkets. We wrap our
onigiri with authentic Japanese nori to hold the onigiri without sticking the hands
to the rice.
It also comes with different variations of rice mixtures for extra flavors. It comes
with Garlic Fried Japanese Rice, Japanese Rice with Assorted Veggies, Japanese
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Rice with Bacon Bits, Japanese Rice with Shrimp, and Japanese Rice with eggs.
This variation of flavors will give our customers the best experience when they
eat Noypigiri.
We also provided different sauces for more flavors wherein the customers can
also have five flavors: Tuna Mayo, Melted Cheese, Barbeque Sauce, Toyo't
Calamansi, and Garlic Flakes. It will give them plenty of flavors running to their
mouth to provide them with a unique experience in our product.
Uniqueness of the product
On The Go, Noypigiri offers a variety of flavors that is not currently common in
the market. The flavor of the onigiri is a popular Filipino 'ulam' that is used as
fillings in the product. These filings are Pork Tapa, Pork Tocino, Sizzling Sisig,
Adobo Flakes, and Pork Barbeque.
Their preferred shape can customize the product's shape since we already have
tools to mold the product. The shape includes: triangle, square, star, flattened
round, round, and cylindrical.
Our product is also unique, specifically in rice flavors wherein most of the
standard onigiri use only Japanese rice and salt for taste. It is also customizable,
wherein customers can choose their rice flavors according to their preferred
choice. It is one of our edges since most standard onigiri is already pre-made in
every convenience store.
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It is affordable and has a Filipino twist on it. It is served to provide convenience
to the customer wherein they can consume it in a short period because of its small
type product. It also provides the nutrients that an individual must need for the
day without the hassle of eating at a table or using a spoon and fork. We believe
that a hungry individual would not be able to perform their best in workspaces, so
our product is a perfect fit for people who are very workaholics.
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Figure 2. Noypigiri Standard Triangle Shape
Figure 3. Pork Tapa Fillings
FIGURE 4. ADOBO FLAKES FILLINGS
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F IGURE 5. P ORK T OCINO FILLINGS
F IGURE 6. SIZZLING SISIG FILLINGS
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F IGURE 7.
PORK
BARBEQUE FILLINGS
Chapter 4: Production/Operations Plan
Technical Description of the Product
The standard onigiri size uses around ¾ cup of cooked rice, which is about
155 grams in weight. It is formed by a molder shaped into a triangle, square, star,
flattened round, round, and cylindrical.
The product is packed with a polypropylene plastic onigiri wrapper with a
dimension around 210x140 mm, Thickness: 0.04 mm.
The proponents have a variation of 5 Filipino fillings. These filings are
Pork Tapa, Pork Tocino, Sisig, Adobo Flakes, Pork Barbeque. All fillings are
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placed to the product in an equal amount which is around 3-5 tablespoons.
Additional fillings are possible, but it is charged by the customer.
It also comes with different variations of rice mixtures for extra flavors. It
comes with five variations, specifically Garlic Fried Japanese Rice, Japanese Rice
with Assorted Veggies, Japanese Rice with Bacon Bits, Japanese Rice with
Shrimp, and Japanese Rice with Egg.
F IGURE 8. FRONT VIEW OF ON THE GO NOYPIGIRI STANDARD T RIANGLE
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FIGURE 9. SIDE VIEW OF ON THE GO NOYPIGIRI STANDARD TRIANGLE
FIGURE 10. TOP VIEW OF ON THE GO NOYPIGIRI STANDARD TRIANGLE
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FIGURE 11. HALVES

Production Process
Pre-made ingredients process
Process A: Preparation of Japanese Rice
First, prepare 10 cups of Japanese short-grain rice, 11 ½ cups of water, and the
rice cooker. Put the rice in a large bowl and gently wash the rice in a circular
motion, and discard the water. Repeat this process about 3-4 times. Next, let the
rice soak in water for 30 minutes. Transfer the rice into a sieve and drain it
entirely for at least 15 minutes. Once water is boiling, turn the heat to the lowest
setting and continue to cook covered for 12 to 13 minutes, or until the water is
completely absorbed. At the 12-13-minute mark, take a quick peek and if there is
any water left. Then, close the lid and continue cooking for another minute or so.
Remove the pot (with the top on) from the heat and let it steam for another 10
minutes. Then transfer the rice to a large plate or baking sheet lined with
parchment paper. Fluff the rice with a rice scooper. Let the cooked rice cool a
little bit until the rice can be carried without burning the hands. However, do not
let the rice completely cool down.
Process B: Cooking of Rice Fillings
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Prepare these ingredients: Cooking oil, Garlic, Assorted Veggies 3 Cups,
Bacon bits, Shrimp, and Egg.
Put some cooking oil in the pan and start frying the garlic, assorted
veggies, bacon, shrimp, and egg per variant of fillings. Wait until 2-3 minutes and
transfer it into the container.
Process C: Mixing of Rice Fillings
Prepare these ingredients: The five rice fillings, Japanese Rice, butter, salt.
Then, provide a huge container to mix the fillings and the rice until all the
elements are mixed properly. Then, put some salt and butter for flavorings. Lastly,
put it inside a container in preparation for the assembly.
Process D: Nori Sheets
Cut the nori sheets in thirds (⅓).
Process E: Preparation of Fillings: Pork Tapa
Prepare the following ingredients: 1-kilo pork loin with fat, one head garlic
minced, 1/4 cup soy sauce, 1/4 cup calamansi juice or lemon juice, 1 Tbsp. Brown
sugar optional, 1 1/2 cup Sprite or 7-up, salt and pepper to taste, ziplock bag, and
cooking oil for frying.
First, wash the 1-kilo pork loin in running water and drain for a few
minutes until it is tenderized. Next, slice the pork thinly, just like when slicing the
meat when making beef tapa. Then, in a large bowl or any plastic container (just
enough to put all the meat and the rest of the ingredients). Then, the pork, garlic,
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soy sauce, calamansi juice, sugar, sprite or 7-up, salt, and salt pepper. Mix all the
ingredients until the sugar is dissolved and the meat is coated with the marinade
mixture. Marinate the meat in the fridge overnight. Use a zip lock bag, put the
meat and marinade and seal the bag instead of just using a bowl. This way, the
meat will be marinated evenly. To cook the pork tapa, heat about 1/4 cup of
cooking oil and fry the meat on low heat for 8 minutes or until the pork is tender
and light brown. Lastly, transfer it to a container and set aside the pork tapa
filings.
Process F: Preparation of Adobo Flakes
Prepare the following ingredients: 2 lbs of non-fatty pork, two tablespoons
garlic minced or crushed, five pieces dried bay leaves, six tablespoons vinegar,
1/2 cup soy sauce, one tablespoon peppercorn, cooking oil, 2 cups water, salt to
taste.
Combine the non-fatty pork, soy sauce, and garlic, then marinate for at least 1
hour. Next, Heat the pot, put in the marinated non-fatty pork, and then cook for a
few minutes. Pour remaining marinade, including garlic. Then, add water, whole
peppercorn, and dried bay leaves, then bring to a boil. Simmer for 40 minutes to 1
hour. Put in the vinegar and simmer for 12 to 15 minutes. Then, add salt to taste.
Shred the pork pieces along the grain to get small strands. Prepare to heat oil in a
pan, and once it starts to smoke, add the pork strands. Cook while continuously
stirring until crispy, add vinegar let, mix and let it cook for a while. Remove from
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pan and place in a colander to drain excess oil. Lastly, transfer it to a container
and set aside the adobo flakes fillings.
Process G: Preparation of Pre-made Pork Tocino, Sizzling Sisig, and Pork
Barbeque
Prepare the following ingredients: 3 packages of Pork Tocino, Sizzling
Sisig, and Pork Barbeque (each), ¾ cups of water for each filling, three
tablespoons of oil for each filling, frying pan.
Separate the three fillings into three different pans. Leave the pan in
medium to high heat for about 10 minutes. Add the three fillings and water.
Simmer until water is reduced and add oil. Then, cook until desired crispness is
achieved. Lastly, transfer it to a container and set aside the three filings.
Process H: Onigiri Assembly
While rice is being soaked and drained (45 minutes), prepare the onigiri
fillings (Process C, D, E). Wet both of your hands with water to prevent the rice
from sticking to your hands. Then put some salt in the hands and rub to spread all
around the palms. Then, dip three fingertips in salt. Scoop out a handful of
(Process A) Japanese short-grain rice (about ⅓ cup) into one hand. Create a small
well (indentation) in the center of the rice. Put one kind of filling (about 3-5 tsp)
inside. Then mold the rice with your hands around, cover the filling entirely, or
use a molder for a specific shape. Press the rice around the filling to gently form
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the rice into a triangle. It uses three fingers (thumb, index finger, middle finger) to
make a triangle corner. The hands should be just firm enough, so the onigiri
doesn’t fall apart. Wrap the onigiri with nori seaweed (Process B). Next, sprinkle
it with sesame seeds on top. Lastly, place a little bit of each filling on top of
onigiri to know which kind it is.
Process I: Molding of Shape
Molding tools are provided to mold the preferred shape of the customer.
Process J: Sealing of Product
Wrap the finished product onigiri with a polypropylene plastic onigiri
wrapper.
Other Process
Process K: Microwaving of onigiri
When customer orders, onigiri are microwaved for 1 minute if it is ordered.
Process L: Adding sauce
Onigiri is opened and added with 10 grams of Tuna Mayo, Melted Cheese,
Barbeque Sauce, Toyo’t Calamansi, and Garlic Flakes.
Process M: Taking of orders
Customers are asked for their orders and given an option to choose what
preferred fillings they would like to go with their chosen onigiri.
Process N: Serving
Customers are served with their orders.
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T ABLE 1. P RODUCTION P ROCESS
Proces Process Name Precedent

s
A Preparation of Japanese Rice -
B Cooking of Rice Fillings -
C Mixing of Rice Fillings -
D Nori Sheets -
E Preparation of Fillings: Pork Tapa -
F Preparation of Adobo Flakes -
G Preparation of Pre-made Pork Tocino, Sizzling Sisig, and -

Pork Barbeque
H Onigiri Assembly C,D,E,F,G
I Molding of Shape -
J Sealing of Product -
K Microwaving of onigiri
L Adding of sauce -
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M Taking of orders -
N Serving -
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F IGURE 12. P ROCESS CHART OF NOYPIGIRI
T ABLE 2. TOOLS M ACHINERIES AND EQUIPMENT
Equipments Brand Price
Rice Cooker Kyowa ₱709
Microwave American Home ₱2,995
Induction cooker Blue water ₱820
Freezer Condura ₱5,000
Utensils Chef’s Gallery ₱618
Chopping Board No Brand ₱235
Container Fas Repack ₱70
Onigiri Molder No Brand ₱175
Total Cost ₱10,622
T ABLE 3. RAW M ATERIALS AND SUPPLIES
Ingredient Supplier Price
Japanese Short Grain-Rice Puregold Paliparan 25 kg/ ₱1,249
Wet & Dry Market 25 kg/ ₱1,150

Molino
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Purified Water SM Hypermarket 7 Liters/ ₱90
Pork Loin with Fat Monterey Meat Shop 2 kg/ ₱674
Non-Fatty Pork Monterey Meat Shop 2 kg/ ₱804
Vegetable Oil SM Hypermarket 1.5 Liters/ ₱190
Soy Sauce SM Hypermarket 1 Liter/ ₱211
Vinegar SM Hypermarket 1 Gallon/ ₱140
Garlic Imus Public Market 345 Grams/ ₱166
Sprite/7-up Soda SM Hypermarket 1.5 Liter/ ₱68
Calamansi/Lemon Juice SM Hypermarket 70 ml/ ₱119
Brown Sugar SM Hypermarket 1 kg/ ₱45
Salt and Pepper SM Hypermarket 1 kg/ ₱30

1 kg/ ₱35
Dried Bay Leaves Imus Public Market 250 Grams/ ₱70
Peppercorn Imus Public Market 100 Grams/100
Ifuki Yaki Sushi Nori Sheets District Imus 1 pack

(100 sheets)/ ₱580
Pre-Made Tocino Pampangas Best 450 Grams/ ₱138

Supplier
Mekeni Sizzling 500 Grams/ ₱270

Pre-Made Sizzling Sisig Supplier
Pre-Made Pork Barbeque Local Korean Store 240 Grams/₱175
Polypropylene Plastic Onigiri Korean Store Imus 120 Pieces/ ₱85

Wrapper
Cheese Korean Store Imus 165 Grams/ ₱89
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Barbeque Sauce Korean Store Imus 1.5 kg/ ₱180
Tuna Mayo Korean Store Imus 450 Grams/ ₱280
Citrus (Calamamsi) Wet & Dry Market 500 Grams/ ₱76.50

Molino
Garlic Flakes SM Hypermarket 1 kg/ ₱133
Cayenne Pepper District Imus 250 Grams/ ₱130
Assorted Veggies SM Hypermarket 1 kg/ ₱180
Bacon SM Hypermarket 400 Grams/ ₱261
Shrimp SM Hypermarket 500 Grams/ ₱365
Eggs SM Hypermarket 15 Pieeces/ ₱125
Cheese Sauce SM Hypermarket 500 Grams/ ₱155
Butter SM Hypermarket 200 Grams/ ₱135
Brown Paper Bag (3.5 x 6.5) Puregold Paliparan 100 Pieces/ ₱45
Cling Wrap (30 x 150) SM Hypermarket 1 Roll/ ₱210
Tissue SnR Imus Dozen (Roll)/ ₱350
Plastic Gloves SM Hypermarket 100 Pieces/ ₱16
Time and motion study
The time and motion study is done by estimating the number of outputs
and how long it takes to produce a batch. The production and time are estimated
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by timing five trials for each task. The amount of working time per day was
estimated to be 8 hours during the study. The purpose of the time and motion
study is to estimate how many orders the business can take and fully understand
the worker’s capacity. The proprietors also used the time and motion study to
improve working time or increase the number of batches that can be produced in a
single production. It is also a great way to find the most efficient and effective
way of creating the products.
On the Go plans to utilize the assembly line in the production of the
products. It was considered the better option rather than the job shop because the
creation of onigiri is only composed of simple repetitive tasks that any member
can do. It is also preferable because of its nature to utilize every worker to
complete a task.
Table 4. Time and Motion Study
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average

(Minutes (Minutes) (Minutes) (Minutes (Minutes) (Minutes)
) )
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1
Process
A 67 65 59 68 62 64.2
Process
B 3 5 7 4 4 4.6
Process
C 2 1 3 3 2 2.2
Process
D 5 6 4 4 2 4.2
Process
E 76 72 71 73 74 73.2
Process
F 71 73 70 74 76 72.8
Process
G 10 13 9 15 14 12.2
Process
H 2 2 3 4 1 2.4
Process
I 1 0.2 1 1 1 0.84
Process
J 0.5 0.3 0.7 1 0.6 0.62
Process
K 1 1 1 1 1 1
Process
L 0.2 0.4 0.1 0.5 0.2 0.28
Process
M 0.2 0.1 0.1 0.1 0.1 0.12
Process
N 0.3 0.2 0.2 0.2 0.1 0.2
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T ABLE 5. TIME AND M OTION STUDY AND PLANT CAPACITY FOR RICE
FILLINGS

(Minutes) (Minutes (Minutes (Minutes) (Minutes) (Minutes)
) )
Proces
sA 67 65 59 68 62 64.2
Proces
sB 3 5 7 4 4 4.6
Proces
sC 2 1 3 3 2 2.2
Production Capacity = 7 batches/ Total Task time = 71 minutes
8hrs/batch is 50 units, 7 batches = 350
units
T ABLE 6. TIME AND M OTION STUDY AND PLANT CAPACITY FOR SAUCES
(Minutes (Minutes (Minutes) (Minutes (Minutes) (Minutes)
) ) )
Proces 0.2 0.4 0.1 0.5 0.2 0.28
sL
Production Capacity = 1714 Total Task time = 0.28 minutes
batches/8hrs, /batch 50 units, 1714
batches = 85,000 units
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T ABLE 7. TIME AND M OTION STUDY AND PLANT CAPACITY FOR P ORK
TAPA NOYPIGIRI
(Minutes) (Minutes (Minutes) (Minutes (Minutes (Minutes)
) ) )
Process 2 1 3 3 2 2.2
C
Process 5 6 4 4 2 4.2
D
Process 76 72 71 73 74 73.2
E
Process 2 2 3 4 1 2.4
H
Process 1 0.2 1 1 1 0.84
I
Process 0.5 0.3 0.7 1 0.6 0.62
J
Process 1 1 1 1 1 1
K
Process 0.2 0.4 0.1 0.5 0.2 0.28
L
Process 0.2 0.1 0.1 0.1 0.1 0.12
M
Process 0.3 0.2 0.2 0.2 0.1 0.2
N
batches/8hrs, /batch is 50 units, 6
batches = 300 units
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T ABLE 8. TIME AND M OTION STUDY AND PLANT CAPACITY FOR ADOBO
FLAKES NOYPIGIRI
(Minutes) (Minutes (Minutes) (Minutes (Minutes (Minutes)
) ) )
Process 2 1 3 3 2 2.2
C
Process 5 6 4 4 2 4.2
D
Process 71 73 70 74 76 72.8
F
Process 2 2 3 4 1 2.4
H
Process 1 0.2 1 1 1 0.84
I
Process 0.5 0.3 0.7 1 0.6 0.62
J
Process 1 1 1 1 1 1
K
Process 0.2 0.4 0.1 0.5 0.2 0.28
L
Process 0.2 0.1 0.1 0.1 0.1 0.12
M
Process 0.3 0.2 0.2 0.2 0.1 0.2
N
batches/8hrs, /batch is 50 units, 6
batches = 300 units
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T ABLE 9. TIME AND M OTION STUDY AND PLANT CAPACITY FOR TOCINO ,
SISIG , AND PORK BBQ N OYPIGIRI
(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
Proces 2 1 3 3 2 2.2
sC
Proces 5 6 4 4 2 4.2
sD
Proces 10 13 9 15 14 12.2
sG
Proces 2 2 3 4 1 2.4
sH
Proces 1 0.2 1 1 1 0.84

sI
Proces 0.5 0.3 0.7 1 0.6 0.62
sJ
Proces 1 1 1 1 1 1
sK
Proces 0.2 0.4 0.1 0.5 0.2 0.28

sL
Proces 0.2 0.1 0.1 0.1 0.1 0.12
sM
Proces 0.3 0.2 0.2 0.2 0.1 0.2

sN
Production Capacity = 13 batches/8hrs, Total Task time = 35.94
/batch is 50 units, 13 batches = 650 units minutes
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Capacity
On the Go, Noypigiri can produce 50 servings per batch of 5 different
product varieties a day (ISTATE DITO NA MAS PRIORITIZE ANG MAS
MABENTA NA VAIRANT (PORK TAPA)). Based on the time and motion
study and plant capacity, starting with our “Pork Tapa Noypigiri,” the total task
time is 85.96 minutes, wherein it can produce six batches with a total of 300 units
in 8 hours straight. In comparison, our “Adobo Flakes Noypigiri” has a total task
time of 84.66 minutes that can produce six batches with a total of 300 units in 8
hours straight. Lastly, as our last three variants, the “Tocino, Sisig, and Pork
Noypigiri” has a total task time of 35.94 minutes. Compared with the two
variants, the three variants can be produced quickly since there are no
preparations of ingredients that can produce 13 batches with 650 units in 8 hours
straight. We based our servings on the meat per product variant since it is one of
the expensive ingredients that we need to maximize without any leftovers. On the
Go will make batch servings by half cooking the fillings and making 50 units per
batch that prevent the operation from having leftovers.
Business Location
Since we are in a pandemic situation that limits everyone to go outside,
especially children and teens with an age bracket of 0-18, which is one of our
potential customers, the team decided to sell our products online since the
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business can be operated from anywhere. It also has no opening time restrictions.
While operating the business online, the team also decided to be on Molino IV,
Bacoor, Cavite (Near SM Molino) since one of our team has a business in the
area. It is an opportunity for us to create a store beside it. The location is also our
advantage because all of the team lives within Molino IV, Bacoor, Cavite that
enables the team to meet.
If the pandemic ends, the first location that the team decides will be on De
La Salle University Dasmarinas. This location would be ideal for us to test our
newly developed product since there is also a student like us. We can ask the
students to give us feedback about our product. This will help us to improve
products and services.
On the Go’s second location will be on malls, putting a store in a mall that
could determine how competitive our product is. Currently, the proponents are
eyeing to agree with any mall that would have a good market for the product.
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F IGURE 13. P LANT /B USINESS L AYOUT
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Production Schedule and Labor Requirements
The proponents have decided to work for 8 hours a day for five days,
having 176 hours per month. A minimum of one worker shall be operating the
kitchen and one worker operating the cashier. Worker A shall be responsible for
marketing the product if there are no customers and help worker B during the
peak hours of the business. A total of 5 tasks have been divided for the workers,
preparation of ingredients, cooking, packing, and serving. Also, the three workers
should be interchangeable and capable of doing the assigned tasks of other
workers in case of emergencies or matters when one of them is not available.
T ABLE 10. LABOR REQUIREMENTS
Proponents Assigned
Task/Process Worker A Worke Worker
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rB C
Preparation X X
Cooking X
Packing X X
Marketing/Promoting X
Serving X
Taking of orders X
Production Cost
T ABLE 11. RICE F ILLINGS COSTING

(Assuming
Rice
50 units is
Fillings
produced
Costing
per batch)
Cost Cost
Weigh Req. Cost per
per per Cost per unit
t g/unit batch
order gram
Assorte 180 1000 0.18 10 1.8 54
d
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Veggies
Bacon 261 400 0.65 6 3.9 117
Shrimp 365 500 0.73 8 5.84 175.2
Eggs 125 750 0.17 12 2.04 61.2
Cheese 89 165 0.54 10 5.4 162
T ABLE 12. SAUCE COSTING

(Assuming
Sauce 30 units is
Costing produced
per batch)
Cost
Cost per Req. Cost per
per Weight Cost per unit
gram g/unit batch
order
Tuna
280 450 0.62 10 6.2 186
Mayo
Cheese
155 500 0.31 10 3.1 93
Sauce
Barbeque
180 1500 0.12 10 1.2 36
Sauce
Toyo’t 287.
Calaman 1500 0.19 7 1.33 39.9
si 5
Garlic
133 1000 0.13 12 1.56 46.8
Flakes
T ABLE 13. P ORK TAPA NOYPIGIRI COSTING

(Assuming
Pork Tapa 50 units is
Noypigiri produced
per batch)
Cost
Weig Cost per Req. Cost per
per Cost per unit
ht gram g/unit batch
order
Japanese 1249 25000 0.05 43 2.15 107.5
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Short-
Grain Rice
Ifuki Yaki
Sushi Nori 580 500 1.16 2 2.32 116
Sheets
Pork Loin
674 2000 0.34 20 6.8 340
with Fat
Soy Sauce 211 1000 0.16 20 3.2 160
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120

Brown
45 1000 0.045 15 0.68 34
Sugar
Calamansi
119 1.7 5 8.5 425
Juice 70
Pork
Tapa 26.79 1339.5
Noypigiri
T ABLE 14. ADOBO F LAKES NOYPIGIRI COSTING
(Assuming
Adobo
50 units is
Flakes
produced
Noypigiri
per batch)
Cost
per Weigh Cost per Req. Cost per
Cost per unit
orde t gram g/unit batch
r
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki Yaki
Sushi
580 500 1.16 2 2.32 116
Nori
Sheets
Non Fatty
804 2000 0.40 20 8 400
Pork
Soy
211 1000 0.16 20 3.2 160
Sauce
Vinegar 140 3785 0.037 20 0.74 37
Garlic 166 345 0.48 5 2.4 120
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Peppercor
100 100 1 5 5 250
n
Dried Bay
70 250 0.28 3 0.84 42
Leaves
Adobo
Flakes
24.65
Noypigi 1232.5
ri
T ABLE 15. TOCINO NOYPIGIRI COSTING

(Assuming
Tocino
50 units is
Noypigi
produced
ri
per batch)
Cost
Weigh Cost per Req. Cost per
per Cost per unit
t gram g/unit batch
order
Japanes
e Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-
Made 138 450 0.31 20 6.2 310
Tocino
Tocino 10.67 533.5
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Noypigi
ri
T ABLE 16. SISIG NOYPIGIRI COSTING

(Assuming
Sisig
50 units is
Noypigi
produced
ri
per batch)
Cost
Weig Cost per Req. Cost per Cost per
per
ht gram g/unit unit batch
order
Japanese
Short-
1249 25000 0.05 43 2.15 107.5
Grain
Rice
Ifuki
Yaki
Sushi 580 500 1.16 2 2.32 116
Nori
Sheets
Pre-
Made 270 500 0.54 20 10.8 540
Sisig
Sisig
15.27 763.5
Noypigiri
T ABLE 17. P ORK BARBEQUE NOYPIGIRI COSTING

(Assuming 50 units
Pork BBQ
is produced per
Noypigiri
batch)
Cost We Cost Cost
Req.
per igh per per Cost per batch
g/unit
order t gram unit
Japanese 25
Short-Grain 1249 00 0.05 43 2.15 107.5
Rice 0
Ifuki Yaki
50
Sushi Nori 580 1.16 2 2.32 116
0
Sheets
49
1
Pre-Made
24
Pork 175 0.73 20 14.6 730
0
BBQ
Pork
BBQ 19.07 953.5
Noypigiri
T ABLE 18. P ACKAGING COSTING
Packaging Per Unit (Assuming 50

units is
produced per
batch)
Polypropylene Plastic Onigiri Wrapper 0.70 35
Brown paper bag 0.45 22.5
Cling wrap 2.2 110
Packaging total 3.35 167.5
TABLE 19. VARIABLE FACTORY O VERHEAD

Amount per pack
Tissue 350
Plastic Gloves 16
Mask 25
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Cost Usage
Electricity 1,000 Monthly
Water 300 Monthly
Transportation 2,500 Monthly
Gas 600 Monthly
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Chapter 5: Marketing Plan
This chapter will establish and integrate all its sales effort and marketing
to project a consistent image of the partnership that everyone in the organization
should understand and support.
Marketing Environment
Target Market
The company's target market is the residents of barangay Molino I-IV.
The survey was conducted in these barangays in Molino, Bacoor, Cavite. Based
on the socio-economic classes, our main target would be the skilled both blue and
white-collar workers. The company tries to keep the selling price "friendly" that
focuses on the upper class, middle class, lower-middle, and even the last class
listed in the socio-economic classes. We want to reach out to every worker out
there. This is the company's long-term goal. For now, the company would like to
focus on barangays Molino I-IV. We mainly target those employees who have
hectic schedules. The company also would like to pursue this venture based on the
survey results, which is very promising to the company, and every expectation
from the survey was achieved; that is why the company will pursue this venture.
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Market Study
The purpose of the market study is to gather data on customers and
potential customers. It explained the detailed description of the research design
used on how the research was done, the data gathering procedure, and the
statistical technique.
Objectives of the study
1. To determine the psychographic profile of the target market
2. To determine the customer’s buying power and buying patterns towards
their food.
3. To determine what kinds of fillings the customers would like to go with
the onigiri.
4. To determine the customer’s willingness to buy the product.
5. To assess the acceptability of the product to the market.
6. To gather data that would allow further improvements for the product.
Research design
The partners used descriptive research to define the acceptability and
profitability of the product and concentrate on further adjustments to create a
more competitive product by assessing the business value of the entire Molino I-
IV, Bacoor, Cavite market by evaluating a good number of respondents who can
represent each of the needs to classify the acceptability and profitability of the
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product and focus on further improvements to develop a more competitive
product.
Research Methodology
As stated in our research design, the team uses a descriptive research
approach to determine the market potential of a random population in social
media. It focuses on Molino I-IV, Bacoor, Cavite area by using data collection
and content analysis, resulting in a report on the variations and differences of the
respondents' preferences.
Population and sample size
The researchers used the population of Molino I, II, III, and IV, Bacoor,
Cavite as our population size. Molino I-IV has a population size of 163,215, and
out of this population size, the sample size of 383 was selected, but we are able to
cater 442 respondents that provide us a more robust basis that has a margin of
error of 0.05 percent and a confidence interval of 95 percent.
Research Instrument
To get the appropriate data needed, the researcher will have a survey
questionnaire with fifteen questions with six (6) parts that become our data
gathering tool. The survey questionnaire contained daily allowance, product
preference, eating habits, spending habits, willingness to purchase the product,
evaluation of the proposed product, price preferences, suggestions for
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improvement, etc. Starting from question 1 to 3, the questions will ask for the
profile of the respondents, specifically their names, gender, and age. For question
4, it is a tool for us to determine the level of allowance per day from our
respondents to understand the respondents buying power as stated in our
objectives of the study. For question 5-8, it will determine the familiarity of our
product within the market. For questions 9-12, it will determine the evaluation of
respondents about our product preferences. For questions 13-14, it is a tool to
determine the respondent's willingness to buy the product and the respondents'
evaluation of our proposal's ideal price preferences. Lastly, question 15, will
determine the respondent's suggestions for the possible improvement of our
proposal that becomes our basis for the concept to be improved.
Method of Data Collection
The researchers used stratified random and convenience sampling and
non-probability sampling. To guarantee that our potential respondents will answer
our survey, we have tried sending our survey requests during peak response times,
specifically Thursday and Friday. We have acquired all of the data in different
social platforms wherein we send out the survey links in social media such as
Facebook, Instagram, and Twitter.
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Method of Data Analysis
To effectively gather market data, the researcher selected self-
administered questionnaires that combined quantitative and qualitative data. We
have summarized and compiled the data’s percentage results in every question for
us to acquire the respondent’s preferences and insights from the data set that
includes numbers, statistics, characteristics, and ideas.
Results and Discussion
There are 163,215 people in Molino I-IV, Bacoor, Cavite in 2021.
According to the statistics of worldpopulationreview, Bacoor, Cavite has a
population of 700,000 in 2021, whereas in 2015, its population is around 600,000,
increasing about 15%. Since the population data in Molino I-IV that we have
gathered is only the population size in 2015, we multiplied it to 15%, which is the
percentage basis of increase in population in Bacoor, Cavite for us to have the
2021 Molino I-IV approximate population size that results to 163,215.
Table 22. Gender
Survey Choices Percentage

Male 40.3%
Female 59.7%
For the first question in our survey, Out of 442 respondents. 40.3% or 178
respondents are males, and 59.7% or 264 respondents are females, concluding that
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we have catered more female respondents than males in Molino I-IV, Bacoor,
Cavite areas.
Table 23. Age
Age Bracket
Lowest 10 Years Old
Highest 73 Years Old
For the second question in our survey, Out of 441 respondents. We have
acquired an age bracket starting from 10 years old up to 73 years old. In a
specified age bracket, here is the list of age of our respondents: 10, 12, 13, 14, 15,
16, 17, 18 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 33, 34, 35, 36, 38, 39,
40, 41, 42, 44, 43, 45, 46, 47, 49, 50, 51, 52, 55, 57, 58, 59, 68, 69, 70, 73.
Table 24. Before COVID-19, What is your allowance per day?
Respondents Allowance Bracket

Lowest ₱20.00
Highest ₱5000.00
For the third question, out of 441 respondents, we have acquired the
respondent’s allowance bracket starting from 20 pesos, the lowest day allowance
of our respondents, and the highest, 5,000 pesos. In a specified respondents
allowance bracket, here is the list of the allowances: 20, 40, 50, 70, 80, 90, 100,
120, 130, 150, 155, 160, 180, 200, 250, 300, 350, 400, 450, 490, 500, 537, 590,
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600, 650, 610, 800, 850, 1,000, 2,000, 2,500, 3,000, 3,500, 4,000, 5,000. Since an
answer text answers the question, we cannot tally the respondent’s allowance or
any graph that would finalize the statistics. But as we observe, the majority of the
respondent’s allowance per day is 500 pesos which is an advantage for the team
since we have a price advantage considering that our product is only below 50
pesos. In short, customers can purchase our product within a day with the
allowance that they have.
Table 25. Have you heard about Japanese Onigiri?

YES 64.7%
NO 29.4%
MAYBE 5.9%
For the fourth question in our survey, out of 442 respondents, 64.7% or
286 respondents have an idea about the product. At the same time, 29.4% or 130
respondents do not have an idea about Japanese Onigiri. Lastly, 5.9% or 26
respondents are not sure about the product. It concludes that most of our
respondents have already heard about Japanese Onigiri, wherein they already
know about the product’s features.
Table 26. Have you eaten Japanese Onigiri?
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YES 41.2%
NO 58.8%
For the fifth question in our survey, 442 respondents have answered the
question wherein 58.8% or 260 respondents answered "Yes," and 58.8% or 182
respondents answered "No." The data concludes that we need to improve our
customer's experience regarding our proposed product since most have already
eaten Japanese Onigiri. They may have purchased it from our potential
competitor.
Table 27. If yes, where did you encounter the product that is similar to our
product proposal?

Mall 52.7%
Convenient Store 33%
Others 14.3%
For the sixth question in our survey, Out of 318 respondents. 52.7% or 166
respondents answered in “Malls,” which shows that most of our respondents
encounter a product similar to our product proposal. While 33% or 104
respondents answered in “Convenient Store,” wherein it appears that the 104
respondents possibly have seen or purchased the product to our potential
competitor specifically 7/11, Family Mart, Lawsons, and Local Korean Store.
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Lastly, 14.3% or 45 respondents encounter the product in different stores such as
Japanese Restaurant, School, Theater and saw it on Social Media.
Table 28. If yes, how often do you eat Japanese Onigiri?

Once a Week 10.3%
Twice a Week 5.8%
Thrice a Week 6.5%
Sometimes 77.4%
For the seventh question in our survey, Out of 292 respondents. 10.3% or
30 respondents have eaten Japanese Onigiri once a week. 5.8% or 17 respondents
have eaten Japanese Onigiri twice a week. 6.5% or 19 respondents have eaten
Japanese Onigiri thrice a week. Lastly, 77.4% or 226 respondents have eaten
Japanese Onigiri sometimes. The data concludes that Japanese Onigiri is not an
essential or a daily food to everyone. We have to make sure that our product
proposal will impact its potential customers by increasing consumer awareness of
our product and convincing potential customers to buy it using different types of
business promotion.
Table 29. In our proposal, the fillings inside the onigiri are going to be Filipino
flavors instead of Japanese flavors. Which flavors do you prefer?

Pork Tapa 23.3%
Adobo Flakes 26.5%
Pork Tocino 9.3%
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Sizzling Sisig 17.4%

Pork Barbeque 23.6%
For the eight-question in our survey, out of 442 respondents. 23.3% or
103 respondents preferred “Pork Tapa” Fillings. Second, 26.5% or 117
respondents preferred “Adobo Flakes” Fillings. Third, 9.3% or 41 respondents
preferred “Pork Tocino” Fillings. Fourth, 17.4% or 77 respondents preferred
“Sizzling Sisig” Fillings. Lastly, 23.6% or 104 respondents preferred “Pork
Barbeque” Fillings. The data concludes that the least fillings that we need to
produce in the pre-made process are “Pork Tocino” for the ingredients not to let
it go to waste. We need to procure low-cost suppliers of fillings, especially
“Adobo Flakes,” “Pork Tapa,” and “Pork Barbeque,” since the majority of the
respondents preferred these fillings.
Table 30. What fillings would you prefer to mix on the rice?

Garlic Sprinkles 26.7%
Bacon Bits 27.6%
Shrimp 13.8%
Assorted Veggies 19%
Scrambled Egg 12.9%
For the ninth question in our survey, Out of 442 respondents. 26.7% or
118 respondents select “Garlic Sprinkles” as their preferred fillings. 27.6% or 122
respondents choose “Bacon Bits.” 13.8% or 61 respondents choose “Shrimp.”
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19% or 84 respondents choose “Assorted Veggies.” Lastly, 12.9% or 57
respondents choose “Scrambled Egg” as their preferred fillings.
Table 31. What dips would you prefer to put inside of the onigiri together with the
fillings?

Tuna Mayo 22.9%
Melted Cheese 33.3%
Barbeque Sauce 14%
Toyo’t Calamansi 22.6%
Garlic Flakes 7.2%
For the tenth question in our survey, Out of 442 respondents. 22.9% or
101 respondents choose “Tuna Mayo” as their preferred dips in their Japanese
Onigiri. 33.3% or 147 respondents choose “Melted Cheese.” 14% or 62
respondents choose “Barbecue Sauce.” 22.6% or 101 respondents choose “Toyo’t
Calamansi.” Lastly, 7.2% or 32 respondents choose “Garlic Flakes.”
Table 32. In our product proposal, what shape would you prefer in our product

Standard Triangle 56.8%
Square 14.9%
Star 5.7%
Flattened Round 13.6%
Cylindrical 9%
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For the eleventh question in our survey, Out of 442 respondents. 56.8% or
251 respondents preferred “Standard Triangle.” 14.9% or 66 respondents choose
the “Square” shape. 5.7% or 25 respondents choose the “Star” shape. 13.6% or 60
respondents choose the “Flattened Round” shape. Lastly, 9% or 40 respondents
choose the “Cylindrical” shape. The data collected shows that more than half of
the respondents choose the standard triangle. Since our product is made in the
actual order, the shape still depends on the customer’s preference.
Table 33. If you encountered our product, would you consider buying it?

Yes 76.9%
No 1.1%
Possibly 21.9%
For the twelve questions in our survey, Out of 442 respondents. 76.9% or
340 respondents voted “Yes” wherein they are considering buying our proposed
product. 1.1% or five respondents voted “No,” wherein they are not considering
buying our proposed product. Lastly, 21.9% or 97 respondents voted “Possibly,”
wherein the respondents are unsure if they will buy our proposed product. It
concludes that the team must highlight the advantages of our product and
emphasize that our product is better and cheaper than our potential competitors to
cater to the 21.9% respondents who voted “Possibly” and the 1.1% respondents
who voted “No.”
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Table 34. How much are you willing to pay in our product?

45 34.8%
55 22.4%
65 19%
75 15.2%
80 above 8.6%
For the last question in our survey, Out of 442 respondents. 34.8% or 154
respondents have chosen “45” pesos as our product price. 22.4% or 99
respondents have chosen “55”. 19% or 84 respondents have chosen “65”. 15.2%
or 67 respondents have chosen “75”. Lastly, 8.6% or 38 respondents have chosen
“80 above”. The data show that even though the majority have chosen “45” pesos
as our product price, we still have a higher mark-up value since the average
production cost of our onigiri is around 19.29 pesos. The fillings, sauces, and
packaging are not yet included in the average price. If fillings, sauces, and
packaging are combined, the cost of the average filling is 3.80, the cost of the
average sauce is 2.68, and packaging average cost is 3.35, which leads to a total
of 29.12 pesos with a mark-up of 15.88 pesos if the product price is “45” pesos.
The “45” pesos range is also our competitive edge over our potential competitors
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since our competitors have a price range of 55-180 pesos based on Table 1.
Competition.
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Marketing Strategies
Product
As stated in the uniqueness of the product in chapter III, “On The Go
Noypigiri offers a variety of flavors that is not currently common in the market.
The flavor of the onigiri is a popular Filipino ‘ulam’ that is used as fillings in the
product. These filings are Pork Tapa, Pork Tocino, Sizzling Sisig, Adobo Flakes,
and Pork Barbeque”. The product is customizable, wherein customers can choose
their rice, fillings, and sauce flavors according to their preferred choice. In short,
our product is made to order. This is one of our edges since most standard onigiri
is already pre-made in every convenience store. Secondly, we wanted to take
serious action in packaging design since packaging can play a vital role in product
sales and boost our brand. The team also wants to improve the product’s
appearance to give a quality impression (functional value). It can draw attention
and influence the ease of categorization of the product.
Place
As stated in our business location in chapter 4, the team decided to be on
Molino IV, Bacoor, Cavite (Near SM Molino). The team selected the area
because one of our team has a business in the location. It is near a subdivision
(Citihomes Subdivision) that can open an opportunity to market our potential
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customer by promoting our product in the subdivision’s social media group,
specifically on Facebook. Bearing in mind that a subdivision consists of different
types of socio-economic classes, our target market. The range of the location is
composed of more subdivisions, but we would like to focus on a subdivision
nearest to our stall. It is also an opportunity for us to create a store beside it since
the building itself is a storefront commercial property. Since it is a storefront
commercial property, the possibility of acquiring our market is high considering
that the commercial business is already well known within its location. The
location is also our advantage because all of the team lives within Molino IV,
Bacoor, Cavite that enables the team to meet. The location also has a lot of trade
channels wherein we can have different options of getting our supply chain
partners such as wholesalers and retailers by finding the right contact and ask to
work with them that fits in our business to be able for us to reduced issues with
availability, quality, and delays in supply. Lastly, to the competitors that are
within the range of the location, our public relations manager would try to
monitor the way the competitors do business, specifically the new products that
they are developing, how they charge prices, how they distribute and deliver their
products, their media activities and such. By assessing their business, the team is
going to adopt the competitors’ business to be applied to ours and make
improvements out of it that will make our products, services, and marketing stand
out.
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Price
On the Go wants to monitor quality and customer service satisfaction
closely. The team has decided on a price of 45 pesos based on Table 34 in results
and discussion. We want the price to be attractive to consumers while still turning
an acceptable profit for our company. We will use a product development strategy
that process of bringing innovation to consumers. Our price is our competitive
edge since our competitors have a price range higher than our price. The team
chooses competitive pricing as our pricing strategy since the behavior of our
customers is an important element for product pricing. Once the product is part of
a mature market and fighting with a relatively high number of substitutes and
competitors, the pricing actions of our competitors could well be a factor driving
our profit. This is where we set the price according to the competitors.
Promotion
The proprietors will utilize direct marketing through this, and it allows
proprietors to communicate with the target market directly. Second, the company
will be accessing online advertising by using Facebook advertisements, Twitter
Ads, and Instagram short videos and photos. We will also be handing out printed
ads such as flyers and posters put in public places to make the business and the
product itself familiar to the public to acquire more brand recognition. Third, we
will have high aesthetic photos on our website. Arguably the very best way to
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promote our restaurant online is with high-quality, drool-inducing photos. Visual
content is in high demand online these days, and having delicious-looking images
on your website and across various social media outlets is essential for drawing
the hungry eye. We will hire people with the profession of photography and such.
Fourth, we will conduct meetings with potential investors. We will also pitch the
goal of our business to our potential investors to make those potential investors
help us build the reputation of our business. Fifth, we will be contacting
influencers such as brand ambassadors and send them packages to try. Another
strategy we would like to apply is a referral program where every new customer
gets a card where it said that if you bring a friend or anyone you know, you will
get something free from the menu, be it an appetizer or an entrée. Sixth, we will
be a partner of delivery services for Food panda and Grab Philippines. Lastly, we
will do house-to-house product selling and brochure within the business
perimeter, and last, we will attend food park events to gain more customers and
increase our product awareness.
Sales Projections
On the Go, Co. will base its sales projections on months. In 6 months upon
the start of operations, the company projects that the company would sell an
average estimate of 100 units per day and 3,000 units per month. In total, if we
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want to know how much we sell in 6 months, the total units would be 18,000
units. A table below is provided for more accurate information.
Quarterly 1 2 3 4 Total
Units Sold 20,460 24,552 28,644 32,736 106,392
With our selling price of PHP 45 per Noypigiri sold, we are looking at a total sale
of PHP106,392 in 18,000 units sold, while the production cost of our product is at
an average of PHP19.29 per unit we are looking at a COGS of PHP 347,220, with
revenue of PHP 462,780.
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Chapter 6: Financial Plan
Sources of Financing
Owner 60% P 120,000

Loan 40% P 80,000
Fund 100% P 200,000
Budgets and Schedules
Production Budget
Quarter Quarter Quarter Quarter

Year
1 2 3 4
1063
Expected Unit Sales 20460 24552 28644 32736
92
Add: Desired ending Finished
0 0 0 0 0
Goods
1063
Total Units Needed 20460 24552 28644 32736
92
Less: Beginning Finished
0 0 0 0 0
Goods Unit
Required Production in 1063
20460 24552 28644 32736
Units 92
Production Budget measures the required production, in this case in units,
to better gauge the business’ needs in the future. However, the group assumes that
all of its products are sold in each quarter within the year. Also, since the
business’ nature is to deliver its food fresh to its customers, the business is to
avoid inventory, stock, as well as the pre-made product.
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Sales Budget
Quarter
Quarter 2 Quarter 3 Quarter 4 Year
1
Budgeted Sales
20460 24552 28644 32736 106392
in Units
Selling Price Per
45 45 45 45 45
Unit
₱ ₱ ₱ ₱ ₱
Total Budgeted
920,700. 1,104,840 1,288,980 1,473,120 4,787,640
Sales
00 .00 .00 .00 .00
Sales Budget calculates the expected sales in units per quarter and its
associated amount in PHP. As seen in the graph above, Quarter 1 started with 310
units to be sold within a day multiplied by 22 working days and to be multiplied
once again in 3 months. Succeeding amounts were also adjusted to meet the
desired sales. This means that both the sales in units and the number of sales must
increase over time.
Direct Labor Budget
Quarte Quarter Quarter Quarter

Year
r1 2 3 4
Required Production 20460. 24552.0 28644.0 32736.0 106392.
in Units 00 0 0 0 00
Direct Labor hours 0.0027
0.00274 0.00274 0.00274 0.00274
per Unit 4
Total Direct Labor hours
56.06 67.27 78.48 89.70 291.51
needed
Direct Labor cost ₱ ₱ ₱ ₱ ₱

per hour 156.25 156.25 156.25 156.25 156.25
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1
₱ ₱ ₱ ₱ ₱
Total Direct Labor
8,759.4 10,511. 12,263. 14,015. 45,549.
Cost
4 33 21 10 08
Direct Labor Budget computes the related labor cost in the production of
the product. From the data given above, the total direct labor cost from quarter 1
is PHP 8,759.44 with an increasing pattern toward the end of the year. This only
means that the direct labor cost is said to be increasing since the business’ sales
are also increasing. Additionally, the labor hours per unit were computed using
the time-motion study seen in the previous chapters.
Indirect Labor Budget
Quarter
1
Required
Production in 20460 24552 28644 32736 106392
Units
₱ ₱ ₱ ₱ ₱
Direct Materials 71,143.3 85,371.9 99,600.6 113,829. 369,945.
0 6 2 28 16
₱ ₱ ₱ ₱ ₱
Direct
82,500.0 82,500.0 82,500.0 82,500.0 330,000.
Labor
0 0 0 0 00
₱ ₱ ₱ ₱ ₱
Overhea
12,150.0 12,150.0 12,150.0 12,150.0 48,600.0
d Cost
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Indirect Materials 20,130.0 24,156.0 28,182.0 32,208.0 104,676.
0 0 0 0 00
Total Indirect ₱ ₱ ₱ ₱ ₱
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1
Labor Cost - - - - -
₱ ₱ ₱ ₱ ₱
Total
185,923. 204,177. 222,432. 240,687. 853,221.
Cost
30 96 62 28 16
Cost Per ₱ ₱ ₱ ₱
Unit 9.09 8.32 7.77 7.35
The business has no indirect labor cost in its initial year for all of its
employees work in production. But the business must include labor, relative costs,
and indirect materials to arrive at the cost per unit. The total cost per unit per
quarter is decreasing since the production workers’ output is increasing over time
and its costs are being well distributed to enable the product’s cost to decrease.
Factory Overhead Budget
Quarter
1
Required
Production in 20460 24552 28644 32736 106392
Units
Variable Overhead
Costs
₱ ₱ ₱ ₱ ₱
Indirect
20,130. 24,156.0 28,182.0 32,208.0 104,676.
materials
00 0 0 0 00
₱ ₱ ₱ ₱ ₱
Direct
71,143. 85,371.9 99,600.6 113,829. 369,945.
Materials
30 6 2 28 16
₱ ₱ ₱ ₱ ₱
Utilities
12,150. 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
00 0 0 0 0
Total Variable ₱ ₱ ₱ ₱ ₱
Overhead Costs 103,423 121,677. 139,932. 158,187. 523,221.
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1
.30 96 62 28 16
Fixed Overhead
Costs
₱ ₱ ₱ ₱ ₱
Salaries 82,500. 82,500.0 82,500.0 82,500.0 330,000.
00 0 0 0 00
₱ ₱
Depreciati ₱ ₱ ₱
3,031.1 12,124.4
on 3,031.10 3,031.10 3,031.10
0 0
₱ ₱ ₱ ₱ ₱
Total Fixed
85,531. 85,531.1 85,531.1 85,531.1 342,124.
Overhead Costs
10 0 0 0 40
₱ ₱ ₱ ₱ ₱
Total Overhead
188,954 207,209. 225,463. 243,718. 865,345.
Cost
.40 06 72 38 56
₱ ₱ ₱ ₱ ₱
Less Depreciation (3,031.1 (3,031.1 (3,031.1 (3,031.1 (12,124.
0) 0) 0) 0) 40)
₱ ₱ ₱ ₱ ₱
Total 185,923 204,177. 222,432. 240,687. 853,221.
.30 96 62 28 16
Manufacturing ₱ ₱ ₱ ₱
Overhead Per Unit 9.09 8.32 7.77 7.35
Factory overhead includes both total variable costs and total fixed costs to
arrive at the manufacturing overhead per unit. Its amounts are fairly similar to the
previous table since all of its costs are parallel to each other. The only difference
between these two tables is how the factory overhead budget presents its data. The
data found in this table is expanded and shows specific amounts per item.
Cost of Goods Sold
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1
Year 1 Quarter 1
Cost of Product Unit Cost Cost per Unit
Raw Materials
Ingredients 20460 ₱ 17,380.80 ₱ 0.85
PP Plastic 20460 ₱ 11,687.50 ₱ 0.57
Paper Bag 20460 ₱ 7,425.00 ₱ 0.36
Cling Wrap 20460 ₱ 34,650.00 ₱ 1.69
Labor Cost (5) 20460 ₱ 82,500.00 ₱ 4.03
Overhead Cost
Freight In 20460 ₱ 3,000.00 ₱ 0.15
Electricity 20460 ₱ 6,000.00 ₱ 0.29
Water 20460 ₱ 750.00 ₱ 0.04
Gas 20460 ₱ 2,400.00 ₱ 0.12
Indirect Materials Tissue 20460 ₱ 19,250.00 ₱ 0.94
Plastic Gloves 20460 ₱ 880.00 ₱ 0.04
Total ₱ 185,923.30 ₱ 9.09
Quarter 2
Unit Cost Cost per Unit
24552 ₱ 20,856.96 ₱ 0.85

24552 ₱ 14,025.00 ₱ 0.57
24552 ₱ 8,910.00 ₱ 0.36
24552 ₱ 41,580.00 ₱ 1.69
24552 ₱ 82,500.00 ₱ 3.36
24552
24552 ₱ 3,000.00 ₱ 0.12
24552 ₱ 6,000.00 ₱ 0.24
24552 ₱ 750.00 ₱ 0.03
24552 ₱ 2,400.00 ₱ 0.10
24552 ₱ 23,100.00 ₱ 0.94
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24552 ₱ 1,056.00 ₱ 0.04

₱ 204,177.96 ₱ 8.32
Quarter 3
Unit Cost Cost per Unit
28644 ₱ 24,333.12 ₱ 0.85

28644 ₱ 16,362.50 ₱ 0.57
28644 ₱ 10,395.00 ₱ 0.36
28644 ₱ 48,510.00 ₱ 1.69
28644 ₱ 82,500.00 ₱ 2.88
28644 ₱ 3,000.00 ₱ 0.10

28644 ₱ 6,000.00 ₱ 0.21
28644 ₱ 750.00 ₱ 0.03
28644 ₱ 2,400.00 ₱ 0.08
28644 ₱ 26,950.00 ₱ 0.94
28644 ₱ 1,232.00 ₱ 0.04
₱ 222,432.62 ₱ 7.77
Quarter 4 Year 1
Unit Cost Cost per Unit Cost Per Year
32736 ₱ 27,809.28 ₱ 0.85 ₱ 90,380.16

32736 ₱ 18,700.00 ₱ 0.57 ₱ 60,775.00
32736 ₱ 11,880.00 ₱ 0.36 ₱ 38,610.00
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32736 ₱ 55,440.00 ₱ 1.69 ₱ 180,180.00

32736 ₱ 82,500.00 ₱ 2.52 ₱ 330,000.00
32736 ₱ 3,000.00 ₱ 0.09 ₱ 12,000.00

32736 ₱ 6,000.00 ₱ 0.18 ₱ 24,000.00
32736 ₱ 750.00 ₱ 0.02 ₱ 3,000.00
32736 ₱ 2,400.00 ₱ 0.07 ₱ 9,600.00
32736 ₱ 30,800.00 ₱ 0.94 ₱ 100,100.00
32736 ₱ 1,408.00 ₱ 0.04 ₱ 4,576.00
₱ 240,687.28 ₱ 7.35 ₱ 853,221.16
This table shows how the product’s costs are spread within 4 quarters of
business operations. Once again, the cost per unit is decreasing over time since
sales in units are increasing and labor costs stay the same throughout. Although
overhead costs are increasing, labor costs have the highest impact on determining
the sale price of the product.
Operating Expense Budget

Year
1 2 3 4
Operating
Expenses
₱ ₱ ₱ ₱ ₱
Salaries Expense
29,700 29,700 29,700 29,700 118,800
Depreciation ₱ ₱ ₱ ₱ ₱
Exp 3,031 3,031 3,031 3,031 12,124
SSS Premium ₱ ₱ ₱ ₱ ₱
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1
Expense 2,160 2,160 2,160 2,160 8,640

Philhealth
₱ ₱ ₱ ₱ ₱
Premium
1,056 1,056 1,056 1,056 4,224
Expense
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200 1,200 1,200 1,200 4,800
₱ ₱ ₱ ₱ ₱
Percentage Tax
8,102 9,723 11,343 12,963 42,131
Total Operating ₱ ₱ ₱ ₱ ₱
Expenses before Tax 45,249 46,870 48,490 50,111 190,720
The operating expense budget shows the business’ expenses per quarter
deducted from Gross Profit that is also shown in the income statement for the
succeeding tables. These expenses were incurred by the business that stretches
within a year, specifically in quarters. Mandatory deductions were computed to
include the required obligation by the business on the paychecks of its employees.
Percentage tax was also computed under the Create Law.
Financial Statements
Pro-Forma Income Statements
Projected Income Statement

For the Period Ending December 31, 2022
Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year 1

₱ ₱ ₱ ₱ ₱
Sales 920,700. 1,104,84 1,288,98 1,473,12 4,787,64
00 0.00 0.00 0.00 0.00
Output Tax ₱ ₱ ₱ ₱ ₱
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110,484. 132,580. 154,677. 176,774. 574,516.

00 80 60 40 80
₱ ₱ ₱ ₱ ₱
Net Sales 810,216. 972,259. 1,134,30 1,296,34 4,213,12
00 20 2.40 5.60 3.20
₱ ₱ ₱ ₱ ₱
Less: COGS 185,923. 204,177. 222,432. 240,687. 853,221.
30 96 62 28 16
₱ ₱ ₱ ₱ ₱
Gross Profit 624,292. 768,081. 911,869. 1,055,65 3,359,90
70 24 78 8.32 2.04
Less: Operating
Expenses
₱ ₱ ₱ ₱ ₱
Salaries
29,700.0 29,700.0 29,700.0 29,700.0 118,800.
Expense
0 0 0 0 00
₱
Depreciation ₱ ₱ ₱ ₱
12,124.4
Exp 3,031.10 3,031.10 3,031.10 3,031.10
0
SSS Premium ₱ ₱ ₱ ₱ ₱
Expense 2,160.00 2,160.00 2,160.00 2,160.00 8,640.00
Philhealth
₱ ₱ ₱ ₱ ₱
Premium
1,056.00 1,056.00 1,056.00 1,056.00 4,224.00
Expense
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200.00 1,200.00 1,200.00 1,200.00 4,800.00
₱ ₱ ₱
Percentage ₱ ₱
11,343.0 12,963.4 42,131.2
Tax 8,102.16 9,722.59
2 6 3
₱ ₱ ₱ ₱ ₱
Net Income
579,043. 721,211. 863,379. 1,005,54 3,169,18
before Taxes
44 55 66 7.76 2.41
₱ ₱ ₱ ₱ ₱
Less: Tax
216,034. 216,034. 216,034. 216,034. 864,138.
Due
59 59 59 59 37
Net Income after ₱ ₱ ₱ ₱ ₱
Tax 363,008. 505,176. 647,345. 789,513. 2,305,04
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85 96 06 17 4.04
The income statement shows the total sales for all quarters less the output
tax to arrive at the net sales. Since COGS has already been computed, it is then
subtracted to net sales to arrive at the gross sales. The gross sales is the profit
before expenses and taxes which means expenses incurred by the business and the
associated percentage and tax due (from the graduated tax table) should be
deducted. By deducting the expenses and taxes from the gross profit, the group
now arrived at the net income for each quarter.
Balance Sheet
Projected Balanced Sheet

For the Period Ending December 31,2022

Assets
Current Assets
₱ ₱ ₱ ₱ ₱
Cash 416,039. 558,208. 700,376. 842,544. 2,517,16
95 06 16 27 8.44
Supplies ₱
Inventory -
₱ ₱ ₱ ₱ ₱
Total Current 416,039. 558,208. 700,376. 842,544. 2,517,16
95 06 16 27 8.44
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₱ ₱ ₱ ₱ ₱
Building
12,500.0 12,500.0 12,500.0 12,500.0
50,000.0
(stall)
0 0 0 0 0
₱
Machinery and ₱ ₱ ₱ ₱
10,622.0
equipment 2,655.50 2,655.50 2,655.50 2,655.50
0
₱ ₱ ₱ ₱ ₱
Accumulated
(3,031.10 (3,031.10 (3,031.10 (3,031.10 (12,124.4
Depreciation
) ) ) ) 0)
₱ ₱ ₱ ₱ ₱
Property, Plant
12,124.4 12,124.4 12,124.4 12,124.4 48,497.6
and Equipment
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Assets 428,164. 570,332. 712,500. 854,668. 2,565,66
35 46 56 67 6.04
Liabilities and
Capital
₱ ₱ ₱ ₱ ₱
Current
20,000.0 20,000.0 20,000.0 20,000.0 80,000.0
Liabilities
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Felizardo
408,164. 550,332. 692,500. 834,668. 2,485,66
Capital
35 46 56 67 6.04
₱ ₱ ₱ ₱ ₱
Total Liabilities
428,164. 570,332. 712,500. 854,668. 2,565,66
& Capital
35 46 56 67 6.04
The balance sheet portrays the total assets, liabilities, and capital of the
owner. This also shows the running balances per item per quarter. This will be
helpful to determine financial ratios and analysis that the business needs in order
to continuously improve its operations. Not only does it provide important details,
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but it also allows investors, possible business expansion, and possible investments
that the owner might make.
Cash Budget Statement
Statement of Cash Flows
Quarte Quarte Quarte Quarte

Year 1
r1 r2 r3 r4
Cash flows from
operating activities:
Collections ₱ ₱ ₱ ₱ ₱
from 810,21 972,25 1,134,3 1,296,3 4,213,1
customers 6.00 9.20 02.40 45.60 23.20
₱ ₱ ₱ ₱ ₱
Payment for
9,150.0 9,150.0 9,150.0 9,150.0 36,600.
utilities
0 0 0 0 00
₱ ₱ ₱ ₱ ₱
Payment for
112,20 112,20 112,20 112,20 448,80
salaries
0.00 0.00 0.00 0.00 0.00
₱ ₱ ₱ ₱ ₱
Payment for
3,000.0 3,000.0 3,000.0 3,000.0 12,000.
transportation
0 0 0 0 00
₱ ₱ ₱ ₱ ₱
Payment for
91,273. 109,52 127,78 146,03 474,62
inventories
30 7.96 2.62 7.28 1.16
₱ ₱ ₱ ₱ ₱
Payment for SSS
2,160.0 2,160.0 2,160.0 2,160.0 8,640.0
Premium expense
0 0 0 0 0
Payment for ₱ ₱ ₱ ₱ ₱
Philhealth Premium 1,056.0 1,056.0 1,056.0 1,056.0 4,224.0
Expense 0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Payment for HDMF
1,200.0 1,200.0 1,200.0 1,200.0 4,800.0
Premium Expense
0 0 0 0 0
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₱ ₱ ₱ ₱ ₱
Payment for
224,13 225,75 227,37 228,99 906,26
Taxes
6.75 7.18 7.62 8.05 9.60
Net cash inflows ₱ ₱ ₱ ₱ ₱
from operating 366,03 508,20 650,37 792,54 2,317,1
activities 9.95 8.06 6.16 4.27 68.44
Cash flows from
investing activites:
Purchase of
₱ ₱ ₱ ₱ ₱
machinery and
- - - - -
equipment
Net cash outflows
₱ ₱ ₱ ₱ ₱
from investing
- - - - -
activities
Cash flows from from
financing activites
₱ ₱ ₱ ₱ ₱
Investment by the
50,000. 50,000. 50,000. 50,000. 200,00
owner
00 00 00 00 0.00
Cash ₱ ₱ ₱ ₱
withdrawals - - - -
Net cash inflows ₱ ₱ ₱ ₱ ₱
from financing 50,000. 50,000. 50,000. 50,000. 200,00
activities 00 00 00 00 0.00
Cash,
₱
Januar
-
y1
₱ ₱ ₱ ₱ ₱
Cash, December 31 416,03 558,20 700,37 842,54 2,517,1
9.95 8.06 6.16 4.27 68.44
The cash flow statement explains what has happened to the business’ cash
balance all throughout the year divided into quarters. It includes cash flows from
operations, investing activities, and lastly financing. This also helps to see how
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the cash balance found in the balance sheet will arrive at its correct amount.
Overall, this table helps both the owner and the business to look deeper into
sections on where its cash balance performs good or bad.
Financial Ratio and Analysis
Payback Period
Quarter
1
Initial ₱ ₱ ₱ ₱ ₱
Investment 45,155.5 45,155.5 45,155.5 45,155.5 180,622.0
₱ ₱
Cash Flow per ₱ ₱ ₱
416,039. 2,517,168
Quarter 558,208.1 700,376.2 842,544.3
9 .4
Payback Period 0.072
The payback period is simply calculated by dividing the initial investment
by the cash flow per year or quarter. In this table the payback period,
optimistically speaking, is around 0.072 years or almost a whole month if all units
are sold within its assumptions.
Break Even Value
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1

Year
1 2 3 4
Production
20460 24552 28644 32736 106392
(units)
Fixed
Costs
₱ ₱ ₱ ₱ ₱
Salaries
82,500. 82,500.0 82,500.0 82,500.0 330,000.
Expense
00 0 0 0 00
₱ ₱
Depreciation ₱ ₱ ₱
3,031.1 12,124.4
Expense 3,031.10 3,031.10 3,031.10
0 0
₱ ₱ ₱ ₱ ₱
Total Fixed
85,531. 85,531.1 85,531.1 85,531.1 342,124.
Costs
10 0 0 0 40
Variabl
e Costs
₱ ₱ ₱ ₱ ₱
Indirect
20,130. 24,156.0 28,182.0 32,208.0 104,676.
materials
00 0 0 0 00
₱ ₱ ₱ ₱ ₱
Direct
71,143. 85,371.9 99,600.6 113,829. 369,945.
Materials
30 6 2 28 16
₱ ₱ ₱ ₱ ₱
Utilities
12,150. 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
00 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Variable
103,423 121,677. 139,932. 158,187. 523,221.
Cost
.30 96 62 28 16
Variable Cost ₱ ₱ ₱ ₱ ₱
Per Unit 5.05 4.96 4.89 4.83 4.92
₱ ₱ ₱ ₱ ₱
Price
45.00 45.00 45.00 45.00 45.00
Sales Price/Unit - ₱ ₱ ₱ ₱ ₱
Variable Cost/Unit 39.95 40.04 40.11 40.17 40.08
BEP (in
2141.22 2135.92 2132.16 2129.35 8535.58
units)
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For the break-even analysis, sale price, variable costs, and fixed costs must
be determined. BEP can be computed by dividing the fixed cost by the difference
of sales price and variable cost. Ending the year 2022, the BEP in units is at
8,535.58, meaning that the amount given must be sold to break even.
Profitability Ratios
Gross Profit Margin

₱ ₱ ₱ ₱ ₱
Gross
624,292. 768,081.2 911,869.7 1,055,658 3,359,902
Profit
70 4 8 .32 .04
₱ ₱ ₱ ₱ ₱
Sales 920,700. 1,104,840 1,288,980 1,473,120 4,787,640
00 .00 .00 .00 .00
Gross Profit
67.81% 69.52% 70.74% 71.66% 70.18%
Margin
Gross profit margin measures the percentage of each sales pesos
remaining after the firm has paid for its goods. It measures how much a company
makes after accounting for the cost of goods sold. For the GPM at year-end, it has
a total amount of approximately 70% which means that 70% of sales is the total
gross profit. This is a very significant ratio for small retailers, especially during
times of inflationary prices. If the owners of the firm do not raise prices when the
cost of sales is rising, the gross profit will erode.
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Net Profit Margin

₱ ₱ ₱ ₱ ₱
Net
363,008.8 505,176.9 647,345.0 789,513.1 2,305,044.
Profit
5 6 6 7 04
₱ ₱ ₱ ₱ ₱
Sales 920,700.0 1,104,840. 1,288,980. 1,473,120. 4,787,640.
0 00 00 00 00
Net Profit
39.43% 45.72% 50.22% 53.59% 48.15%
Margin
Net Profit Margin measures the percentage of each peso sales remaining
after all costs and expenses, including taxes, interest, and preferred stock
dividends, have been deducted. In other words, it shows profitability after further
accounting for non-operating expenses. The net profit margin shows the firm’s
ability to generate earnings after all expenses and taxes. A net margin ratio of
48.15% means that for every PhP1.00 of sales, the firm produces 48.15 pesos of
net margin. Obviously, the higher the ratio value, the better it is.
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Return on Investment
₱ ₱ ₱ ₱ ₱
Net
363,008. 505,176.9 647,345.0 789,513.1 2,305,044.
Profit
85 6 6 7 04
Invest ₱ ₱ ₱ ₱ ₱
ment 45,155.5 45,155.5 45,155.5 45,155.5 180,622.0
Return on
804% 1119% 1434% 1748% 1276%
Investment
Return on investment simply shows the percentage of how the initial or
total investment can be repaid or refunded by the total net profit. Based on the
table above, this tells the group that over 1000% is the rate of return on
investment at year-end 2022 (once more, assuming that all units have been sold
during the entire year of operation).
Liquidity Ratios
Current Ratio
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₱ ₱ ₱ ₱ ₱
Current
416,039. 558,208.0 700,376.1 842,544.2 2,517,168.
Assets
95 6 6 7 44
₱
Current ₱ ₱ ₱ ₱
20,000.0
Liabilities 20,000.00 20,000.00 20,000.00 80,000.00
0
Current
20.80 27.91 35.02 42.13 31.46
Ratio
The table measures the business’s ability to meet its short-term
obligations. The current ratio tells us if a firm has sufficient cash or other liquid
assets to cover its short-term obligations. The higher the current ratio, the more
liquid the firm. As seen in the graph, the current ratio at year-end is at around
31% which means that its total current assets can pay 30% of its current liabilities.
Quick Ratio

₱ ₱ ₱ ₱ ₱
Current
416,039. 558,208.0 700,376.1 842,544.2 2,517,168.
Assets
95 6 6 7 44
₱ ₱ ₱ ₱ ₱
Inventory
- - - - -
₱
20,000.0
Liabilities 20,000.00 20,000.00 20,000.00 80,000.00
0
Current
20.80 27.91 35.02 42.13 31.46
Ratio
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Quick (Acid Test) Ratio is similar to the current ratio except that it
excludes inventory, which is generally the least liquid asset. It provides a better
measure of liquidity when a firm’s inventory cannot easily be converted into cash.
However, since the business’ assumption is to avoid inventories, its quick ratio is
similar to its current ratio.
Cash Flow Ratio

₱ ₱ ₱ ₱ ₱
Cash
416,039. 558,208.0 700,376.1 842,544.2 2,517,168.
Flows
95 6 6 7 44
₱
20,000.0
Liabilities 20,000.00 20,000.00 20,000.00 80,000.00
0
Cash Flow
20.80 27.91 35.02 42.13 31.46
Ratio
The operating cash flow ratio is a measurement of how easily a company's
current liabilities are paid by cash flows generated through activities. This metric
can be used to assess a firm's short-term liquidity. As seen in the table below, the
cash flow ratio is similar to the quick ratio since the current assets of the business
only entail cash on hand. Since the business is fairly decent in size and is only
operating for the very first year, the lack of entries for other current assets is
expected.
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Chapter 7: Management Plan
Form of ownership
On the Go Company is a General partnership. The group is established by 5
Entrepreneurial Students of De La Salle University – Dasmariñas. These students
are Angelo Felizardo, The president of the company, Carol Reyes, Alven Rico,
Emmanuel Anonuevo, and Justin Gutierrez. All said scholars share all Assets and
liabilities within the company, Profits are distributed equally among the group.
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Profile of the partners
President Mr. Angelo Felizardo, who leads On the Go, Co. was born on
July 2, 1999, currently taking up BS in Entrepreneurship at De La Salle
University – Dasmarinas. With his experience in running their family business,
the company can say that the business is in good hands.
Ms. Carol Reyes our Marketing and Advertisements Manager was born on
August 24, 2000. She is also taking up BS in Entrepreneurship at De La Salle
University – Dasmarinas. She has experience in the Artist Industry and we believe
that she is a very valuable asset to the company.

Mr. Emmanuel Anonuevo, Operations Manager, was born on April 22,
2000. The company is comfortable doing business with him because of his
expertise in his area, managing the people to be more efficient in their work. Mr.
Anonuevo is also taking up BS in Entrepreneurship at De La Salle University –
Dasmarinas.
Alven Rico, the head of Public Relations Manager, is the one who will
build and maintain a positive public image for our company. He's the one who is
responsible for press releases to social media messages that shape public opinion
of the company and increase awareness of its brand. He is also the one who will
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1
supervise and assess public attitudes, maintaining mutual relations and
understanding between an organization and its public that will help improve
channels of communication.
Mr. Justin Adler D. Gutierrez our Financial Manager, studying BS in
Entrepreneurship in De La Salle University – Dasmarinas, born on December 17,
1999. He has experience in the financial field taking up summer jobs in a
company every year, the company believes he can contribute more to the
company with the skills he managed to obtain during his exposures.
All said partners above are scholars of De La Salle University –
Dasmarinas and are proud to start this venture with each other.
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Organizational Structure
On the Go, Co. follows a Hierarchical organizational structure led by the
CEO. Meaning all decisions are to be made by him. Moreover, the finance
manager will oversee the organization's performance, handle all the transactions,
and oversee the departments' reports. The fundamental factor in this kind of setup
is the communication between each department and the finance manager before
going to the CEO for final approval. This type of organizational structure helps
the company to build camaraderie between the employees. It also helps
production be more efficient because of the clear division of work and the well-
established authority, which is crucial to building better communication.
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1
Figure 31. Organizational Chart
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Job Description and Function
Each member of the company should know their responsibilities in order
for the company to run effectively and efficiently.
The President, Mr. Angelo Felizardo, His role is to focus on strategic
functions or ideas that must be planned in the present to benefit the company in
the near future. He is the one also that can decide for making major corporate
decisions, managing the overall operations and resources of a company, acting as
the main point of communication between the board of directors.
Justin Gutierrez, The Finance Manager, is responsible for creating
financial reports, direct investments, and creating plans and strategies for the
long-term financial benefit of the business. He is also responsible for financial
planning, investing (spending money), and financing (raising money).
Carol Reyes, Head of Marketing and Advertising Manager, is responsible
for overseeing the different advertising projects, activities, and channels to help
the customers in marketing strategies. She is also the one who will handle the
fundamental role in driving the business growth. Her job is to promote our
business, the one who plans and oversees a broad range of activities, including
launches, advertising, email campaigns, events, and social media ads.
Chubi Anonuevo, the head of Operations Manager, his Role is mainly to
implement the right processes and practices of our business. His duties include
formulating strategy, improving performance, procuring material and resources,
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1
and securing compliance. He has strong negotiation skills, organizational skills
that can help the company.
Jervic Alven Rico, the head of Public Relations Manager, is the one who
will build and maintain a positive public image for our company. He's the one
who is responsible for press releases to social media messages that shape public
opinion of the company and increase awareness of its brand. He is also the one
who will supervise and assess public attitudes, maintaining mutual relations and
understanding between an organization and its public that will help improve
channels of communication.
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1
General Administrative Programs
All parties have come up with rules and policies that every partner shall
follow. All parties Agreed to said rules and policies. It shall also contain the
possible sanctions to be given to partners if they were to violate said rules and
policies that the company provided. Rules and policies are given below:
 If the board of members calls for a meeting, every member should be
present and if a member failed to attend said meeting the following
sanctions shall be given to that member unless he/she has a valid reason as
to why he/she failed to attend the meeting. For the first offense the
member shall only be given a warning, second offense shall be given a
500 pesos penalty, for the third offense that member shall be given 1000
pesos penalty and shall be suspended with no cut for a week, for the fourth
and final offense that member will no longer be part of the company
 During opening time if a member is late just after the opening, he will be
deducted 100 pesos for every day that he/she shall be late for opening.
Unless he/she has a valid reason to be late. Accepted reasons are, medical
family emergency, errands given to them by the company and any other
related reasons.
 Every member shall have hygiene awareness all the time, every start of the
operation every member shall be checked for hygienic purposes, if he/she
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is not practicing proper hygiene and is not fit to work on said day, 100
pesos shall be deducted to their salary
 Every member shall wear proper uniform at all times, failure to comply of
that member he/she shall be given a 100 pesos deduction from their salary.
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Chapter 8: Socio-Economic Plan
Introduction
This is a study of how economic activities affect the proposed business
performance. This is related to the benefits that will be given to a business to the
community as a whole.
Social responsibility is one of the factors that must be considered by the
business. The company considers public interest in responsibility for the impact of
its activities on customers, employees, government, environment, and other
industries. To be able to achieve business goals, a company must contribute to the
overall economic welfare. Awareness of this proves business concerns not only on
profit maximization but also in the internal and external environment.
This study will function as an aid in determining the socio-economic
contribution that the company can offer to the community.
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1
Contributors to Socio-Economic
Company Benefactors
A. Employees
On the Go will provide new job opportunities for workers who have the skills
needed for the work. With the work offered and the wages they can get, they can
contribute to the percentage of employment and the economy of the state in a way
that will help their family to earn income to meet their daily needs. Apart from the
salaries obtained, training will also be made for employees to improve their
knowledge and skills.
If the company plans to expand in the near future to cater more
employees/laborers, the firm would have employee benefits such as the Social
Security System (SSS) which includes protection of disability, diseases,
maternity, old age, death, suicidal events and other contingency which results in
loss of income and financial expenses. One of the other benefits is Philippines
Health Insurance Corporation (Philhealth) which provides subsidized services for
in-patients and out. Employees are also mandated to contribute to PAG-IBIG
funds that provide provider funds, short-term and housing loans to workers. Life
insurance would also be provided for the employee, and within that insurance,
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1
there are separate benefits in the instance of how the worker passed away,
regardless if he/she is on-duty.
Since the proposed business is just a start-up, the five members agreed to
temporarily not include said benefits to gather maximum assets that will surely
increase the opportunity of the company to grow.
B. Partners
Business will begin through the contribution of business owners. They will be
partners in managing and developing business. Planning and decision-making will
be carried out by them and the benefits obtained will be divided equally between
them. Business will function as a training place for them to improve business
management and make decisions. Partners are responsible for achieving business
goals and solving the problems they will face.
External Benefactor
A. Customer
On the Go provides high-quality products to employees. Customer
satisfaction is the number one concern of the business to be able to achieve good
relationships between our potential customers. Based on chapter 3, it is stated
that “It also provides the nutrients that an individual must need for the day
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1
without the hassle of eating at a table or using a spoon and fork. We believe that a
hungry individual would not be able to perform their best in workspaces, so our
product is a perfect fit for people who are very workaholics.”
B. Government
Taxes are the main revenue stream for the government. This provides
government funds for the needs and projects to the public. This business is
expected to make a major contribution to the government through legal tax
payments that includes paying taxes and licenses and other permits to operate a
business. It will also contribute to the improvement of the country’s economy.
C. Environment
On the Go will conduct a thorough policy on waste management to
maintain cleanliness and maintain the practice of environmental responsibilities.
The company will adopt 3R rules (reduce, reuse and recycle).
The right disposal of waste is one of the responsibilities of employees
through the supply of trash cans for biodegradable, bio-degradable, and recycling.
Plastics and cans collected will be sold at the Junk Store. The collection of sales
will be added to the budget provided to maintain cleanliness around the business
D. Other Industries
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1
The firm will support small businesses that have the supplies that are needed
for our business operation. By making this relationship, both the company will
benefit and grow that will establish good relationships to other industries, and it is
also an investment to the company to have good ties with other companies.
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Chapter 9: Risk and Controls
Introduction
The Company would like to implement a Risk Management plan within
the company, it involves all the risks and threats that the company can possibly
experience throughout its venture. Within this risk management plan are the
protocols for when a possible risk occurred in the company, it shows how the
company will react and solve said risk and/or threat. Aside from the current plans,
the company will also have contingency plans to back up the original plans if it
were to fail to attend to said possible risks that may occur.
Risk Management Procedure
Process
Mr. Emmanuel Anonuevo, our operations manager will work with the
project team to ensure that the risk is profoundly identified, analyzed, and
managed throughout the project. The risk will be identified as early as possible in
the project so that it minimizes the impact. The steps to achieve this are described
in the following section. Our operations manager will also function as risk
managers for this project. In this risk management procedure, we have four main
factors.
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1. Risk Identification
2. Risk Analysis/Assessment
3. Risk Response Planning
4. Risk Monitoring, Controlling & Reporting
2.1 Risk Identification
First, the company would like to identify what possible risk has occurred
within the company. From there the company shall know what next steps should it
take to oppose said risk that has occurred in the company. Mr. Anonuevo, our
Operations Manager shall know what the company’s next steps are in this kind of
situation or scenario with the company. He shall also have a team with him to
assist him in sorting these bottlenecks within the company.
2.2 Risk Analysis/Assessment
All risks that are identified shall be assessed immediately on what possibly
have occurred or something that triggered said risk. Mr. Anonuevo’s team shall
come up with a theory or a hypothesis and shall present possible projected
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solutions of how it can be solved, it should also come from him on how the
company should act on the occurred risk.
2.3 Risk Response Planning
In handling risks that have occurred already or will possibly occur, this are the
following approaches that the company can take whilst trying to solve said risks:
 Avoid - The company shall do its best to avoid any possible risk, in this
approach the company should be careful of its actions, be it external or
internal affairs.
 Accept - There are occurrences that a company can’t fix, some companies
accept the damage that has been done with the company, and the company
shall start from there to repair damages that it has encountered. This shall
be the company’s last resort.
 Mitigate - The company shall also know when a risk has occurred and it is
possible to try to reverse its effects or just lessen the damage that it can do
to the company. The company shall know how to act and try all possible
solutions to try to sort risks that have occurred in the company.
2.4 Risk Monitoring, Controlling & Reporting
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1
Mr. Anonuevo and his team shall keep a close eye on the company, risk or
no risk, he shall lookout for possible situations in the present, if they would cause
problems in the future for the company. Also, reports of problems within the
company shall come from Mr. Anonuevo himself, an everyday report to his
partners of what are the things that are happening in the company. He shall
monitor production, employees, R&D, etc.
3. Scope
The Risk Management Plan shall involve the following Departments in the
company:
 Administration
 Operations department
 Finance department
 Marketing Department
 Public Relations
 Production department
Mr. Anonuevo shall orientate said departments of the plans that he and his team
prepared, so that these departments can act independently, in some cases of
problems only concerning their departments. They can still ask for assistance with
the operations department if there is something that they really can’t decide
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themselves as a department, and that is only when Mr. Anonuevo shall inform the
partners of a potential problem concerning the whole company.
4. Roles and Responsibilities
Mr. Anonuevo shall be the one to hire and assign his subordinates, the
following shall be considered:
 Risk Supervisor - The supervisor shall be able to identify and report to
the Operations Manager said findings and the Operations Manager shall
also relay the next steps in solving said findings to the Supervisor. Then
the Supervisor shall relay it to the Team leader for its next steps.
 Team leader - The Team leader shall be the one to act on the procedures
provided by the Operations Manager to the department that is asking for
assistance. The team leader shall be assisted if needed by other Operations
employees assigned in working.
 Operations Employees - The Operations Manager will hire specific
employees for the Team leader to assist him for when there is a need to
assist him.
111

De La Salle University Business Plan for On the Go Noypigiri

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De La Salle University - Dasmariñas

In Partial Fulfilment of the Requirements in

Table 1. Competition Table 1................................................................................14

Figure 1. Business Logo........................................................................................16

Business planning plays a significant role in starting up a business.

Likewise, it is business essential to set priorities, establish goals, and measure

analyze and review everything at once: the value proposition, marketing

assumption, operation plan, and financial plan.

Writing a business plan allows the entrepreneur to know precisely where

their controls and priorities, anticipate potential problems and establish

benchmarks. In connection, an objective opinion enables to recognize

winning more customers.

Overall, this plan aims to determine the viability, marketability of

venturing into the business of rice meal products.

Provided are the specific objectives in product and business development

regarding operation process, marketing strategies, management operation, and

production required for the product.

b. To determine the psychographic profile of the target market

e. To determine the customer’s willingness to buy the product.

f. To determine the acceptability of the product to the market.

a. To develop an organizational structure for official reporting relationships that

govern the workflow of the partnership

the external and internal environment of the business.

c. To develop a Pro-forma financial statement for the operation of the business

d. To determine the possible sources of funds and start-up capitalization of the

RISK AND CONTROL

encounter during its operation

firm might encounter

c. To Identify the common risks associated with the

implement, monitor, and evaluate a risk management plan.

Chapter 2: The Industry and Competitive Analysis

Industry Structure and Performance

onigiri based on Filipino taste. We will be serving Filipino-style onigiri. On the

customers to enjoy. We would be preparing our onigiri as soon order came in to

preserve the freshness of the onigiri we are about to serve.

On the Go would also like to provide convenience to the customers. One

about losing it is freshness overtime if you will save it for later.

The global food industry has navigated an extraordinary level of change

businesses' organizational and operational readiness as we look forward to 2021.

By understanding the current landscape of the food manufacturing industry,

Consumer attitudes are also changing, with on-the-go food no longer a

pull factors for consumers."

levels, hence an important intervention point for promoting agricultural

also what nearly all consumers eat.

Noypigiri can be a major contribution as convenience food. It is not fair

but also very convenient.

which offers different onigiri variations.

we consider as one of our major competitors in the onigiri industry.

Under the stringent standards of an in-house Japanese product developer, Norio

Manila, which is considered their largest store.

Our last potential competitor is Lawson. It offers these variations of

Onigiri—Mackerel Grilled & Marinated with Miso. These variations lead us to

are also the concept of our product variant.

7-11 Family Mart Lawson

Product/ Onigiri Onigiri Onigiri

Pricing Php 100-180 Php 55-100 Php 60-100

Advertising Online marketing Online marketing Online marketing and

Financial The improved In the fiscal year Lawson management

Chapter 3: The Business and The Product Concept

The business started when five entrepreneurial management students

decided to be partners in a business venture. The partners have a common interest

Figure 1. Business Logo

Mission and Vision Statement