Semi Final Business Plan

Title Page
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, Emmanuel Chubi E.

Felizardo, Angelo A.
Guitterez, Justin Adler D.
Reyes, Carol S.
Rico, Jervic Alven C.
May 2021
ii
Acknowledgement
The researchers of the study want to acknowledge the persons who helped
them in making the research possible. First of all, they would like to show their
unending gratitude to their Adviser, Epifania Anfone, for his/her support and for the
help and insights she gave in the research. They would also like to thank her for the
teachings and lessons she taught the researchers throughout the semester.
Prof. Epifania Anfone, who has also been an exemplary subject teacher and
mentor for her in-depth support and teachings for her students. Her excellence
brought forth the attainment of the research paper.
The researchers would also like to extend their gratitude to their responder,
the respondents who make time and for answering the survey questions with
honesty. Without the respondents, the researcher would not be able to finish and
complete the research.
They would also like to extend their relentless and never-ending gratitude to
their own families and relatives especially to the parents of the researchers who were
very understanding and considerate throughout the whole research process.

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Lastly, praises and thanks be to God, the Almighty, for His showers of
blessings throughout the research work. The researchers are immensely thankful to
Him for giving them the spirit of knowledge, wisdom, patience, understanding and
determination for the research to be done successfully. Words are not enough to
express their gratitude for how thankful they are.
ECEA/AAF/JADG/CSR/JACR
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Table of Contents
Title Page......................................................................................................................i
Acknowledgement.......................................................................................................ii
Table of Contents........................................................................................................iv
List of Tables............................................................................................................viii
List of Figures..............................................................................................................x
Executive Summary....................................................................................................xi
Chapter 1: Introduction................................................................................................1
Statement of Purpose...................................................................................................1
Objectives of the Business Plan...................................................................................2
General Objective....................................................................................................2
Specific Objectives..................................................................................................2
Operation..............................................................................................................2
Marketing.............................................................................................................2
Management.........................................................................................................3
Financial...............................................................................................................3
Management and Legal Plan................................................................................3
Socio-economic Contribution..............................................................................3
Risk and Control..................................................................................................3

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Chapter 2: The Industry and Competitive Analysis.....................................................5
The Industry.................................................................................................................5
Industry structure and performance.........................................................................5
Industry Outlook......................................................................................................6
Competition..................................................................................................................7
Chapter 3: The Business and The Product Concept...................................................12
The Business..............................................................................................................12
Company Name......................................................................................................12
Company Logo.......................................................................................................13
Mission and Vision Statement...............................................................................14
The Product................................................................................................................14
Chapter 4: Production Plan........................................................................................24
Technical Description of the Product.........................................................................24
Production Process.....................................................................................................30
Pre-made ingredients process.................................................................................30
Time and motion study..........................................................................................41
Plant Capacity............................................................................................................47
Business Location......................................................................................................48
Production Schedule and Labor Requirements..........................................................50

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Production Cost..........................................................................................................51
Chapter 5: Marketing Plan.........................................................................................59
Marketing Environment.............................................................................................59
Target Market.........................................................................................................60
Market Study..............................................................................................................61
Objectives of the study...............................................................................................61
Research design......................................................................................................61
Research Methodology..........................................................................................62
Results and Discussion.......................................................................................63
Marketing Strategies..................................................................................................77
Sales Projections........................................................................................................81
Chapter 6: Financial Plan...........................................................................................83
Sources of Financing..................................................................................................83
Budgets and Schedules...............................................................................................83
Financial Statements..................................................................................................95
Financial Ratio and Analysis...................................................................................101
Profitability Ratios...............................................................................................104
Liquidity Ratios....................................................................................................107
Chapter 7: Management Plan...................................................................................110

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Form of ownership...................................................................................................110
Profile of the partners...............................................................................................111
Organizational Structure..........................................................................................112
Job Description........................................................................................................114
General Administrative Programs............................................................................115
Chapter 8: Socio-Economic Plan.............................................................................117
Chapter 9: Risk and Control Analysis......................................................................120
Conclusion and Recommendations..........................................................................124
References................................................................................................................126
viii
List of Tables
Table Description Page

1 Competitive Analysis……………………………………………… 9
2 Production Process………………………………………………… 35
3 Tools, Machineries and Equipment………………………………... 37
4 Raw Materials and Supplies……………………………………….. 38
5 Time and Motion Study…………………………………………… 41
6 Time and Motion Study and Plant Capacity for Rice Fillings…….. 42
7 Time and Motion Study and Plant Capacity for Sauces…………… 42
8 Time and Motion Study and Plant Capacity for Pork Tapa 43
Noypigiri…………………………………………………………...
9 Time and Motion Study and Plant Capacity for Adobo Flakes 44
Noypigiri…………………………………………………………...
10 Time and Motion Study and Plant Capacity for Tocino, and Pork 45
BBQ Noypigiri……………………………………………………..
11 Labor Requirements……………………………………………….. 49
12 Rice Fillings Costing………………………………………………. 50
13 Sauce Costing……………………………………………………… 51
14 Pork Tapa N Costing………………………………………………. 52
15 Adobo Flakes Costing……………………………………………... 52
16 Tocino Noypigiri Costing………………………………………….. 53
17 Sisig Noypigiri Costing……………………………………………. 54
18 Pork BBQ Noypigiri Costing……………………………………… 55
19 Packaging Costing…………………………………………………. 56
20 Variable Factory Overhead………………………………………... 56
21 Gender……………………………………………………………... 63
22 Age………………………………………………………………… 64
23 Respondent’s allowance per day…………………………………... 65
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24 Awareness of the product………………………………………….. 66

25 Respondent’s eating habits………………………………………… 67
26 Outlets where the respondents saw/bought the competitor’s 68
product……………………………………………………………...
27 Frequency of respondents eating Onigiri in a week……………….. 69
28 Preferred product filling………………………………………….... 70
29 Preferred filling to mix with rice………………………………....... 71
30 Product dip choices………………………………………………... 72
31 Product shape choices……………………………………………... 73
32 Respondents willingness to buy the product………………………. 74
33 Respondent’s preferred price for the product……………………… 75
34 Sales Projection……………………………………………………. 80
35 Sources of Financing………………………………………………. 82
36 Budget and Schedules……………………………………………... 83
37 Sales Budget of Noypigiri, Rice Fillings, and Dips……………….. 84
38 Direct Labor Budget……………………………………………….. 85
39 Factory Overhead Budget………………………………………….. 57
40 Cost of Goods Sold………………………………………………… 89
41 Operating Expense Budget……………………………………….... 93
42 Income Statement………………………………………………….. 94
43 Balance Sheet……………………………………………………… 96
44 Cash Budget Statement……………………………………………. 98
45 Payback Period…………………………………………………….. 100
46 Break Even Value…………………...…………………………....... 101
47 Gross Profit Margin………………………………………………... 103
48 Net Profit Margin………………………………………………….. 104
49 Return on Investment……………………………………………… 105
50 Current Ratio………………………………………………………. 106
x
51 Quick Ratio………………………………………………………… 107

52 Cash Flow Ratio…………………………………………………… 108
xi
List of Figures
Figur Description Page

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1 Business Logo…………………………………………………….. 12
2 Noypigiri Standard Triangle Shape………………………………. 16
3 Pork Tapa Fillings………………………………………………... 17
4 Adobo Flakes Fillings…………………………………………….. 18
5 Pork Tocino Fillings……………………………………………… 19
6 Sizzling Sisig Fillings……………………………………….......... 20
7 Pork Barbeque Fillings…………………………………………… 21
8 Product Logo……………………………………………………... 22
9 Packaging Concept……………………………………………….. 24
10 Front view of the Product……………………………………….... 25
11 Side View of the Product…………………………………………. 26
12 Top View of the Product…………………………………………. 27
13 Halves…………………………………………………………….. 28
14 Process Chart of Noypigir………………………………………… 36
15 Plant/Business Layout…………………………………………….. 48
16 Organizational Chart……………………………………………… 112
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Executive Summary
On the Go is established by a team of students of De La Salle University -
Dasmarinas. Mr. Angelo Felizardo, The President, Ms. Carol Reyes, our Marketing
and Advertisements Manager, Mr. Emmanuel Anonuevo, our Operations Manager,
Mr. Jervic Rico, our Public Relations Manager, and Mr. Justin Gutierrez, our
Finance Manager. These teams have developed an innovative solution to an
everyday problem, Time Management. With our new product, having your meal has
been easier for students like them and businessmen and women alike. The team have
created a fully packed meal that fits in the palm of our hands. For the firm, this
solves the problem of students and businessmen and women that have very hectic
schedules, rushing from one place to another or even if the individual just wants to
have a quick bite. The reason behind the development of this product is that the
people in On the Go, have experienced the same problem during their school years,
and now they have the capabilities and knowledge to develop a solution to these
problems so that the generation today and their peers would not have to experience
said problems. To conclude this venture of theirs their sole purpose is to help and
improve the daily lives of the people that their product is available to.
Chapter 1
Introduction
Business planning plays a significant role in starting up a business. Likewise,
it is essential for a business 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

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connection, an objective opinion enables to recognize inconsistencies or risks in
business and gives insight into staying competitive and winning more customers.
Objectives of the Business Plan
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 to produce 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
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
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Management and Legal Plan
a. To start as soon as the business completes its legal documents to operate
b. To apply for a trademark for the product
c. To sustain the business long enough to be self-sustaining, meaning it can run
smoothly without the supervision of the partners.
Socio-economic Contribution
 Educational grants/Scholarship programs
 Charitable donations/programs
 Meeting legal obligations to the government, the business shall provide any
legal document or entity the government shall require of us.
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
The Industry
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. These
competitors 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 variety of
fillings which are: Pork Tapa, Adobo Flakes, Pre-made, Pork Tocino, Sizzling Sisig,
and Pork Barbeque. All that in one onigiri in which you can have for lunch or
reserve for later, also; our onigiri is microwave friendly, so you will 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."
Usually, convenience stores offer ‘convenience' to its customers meaning
they would sell items in small packages that we usually see in groceries in big
packages. The reason for this is because they target people that are usually looking
for what will save them time, for example their lunch time, we all know that they
have very little time to have their breaks, so they find ways to maximize their break
with having a ready to eat meal, that is why the Philippine market for convenience
stores is growing fast and slowly adapting to its market’s needs, like the onigiri,
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Family mart has started offering it to its customers nationwide, this is according to
Valens Research. This is also the direction of On the Go, Co. wants to pursue and
provide to our customers in the future. Also Japanese entrepreneurs are also seeing
the potential of expansion in southeast asia, regardless of their possible competitors.
In 2017 they lifted their sales to $25.2 million in that year alone. Therefore, we
conclude that the opportunities are endless and entrepreneurs should still go and
pursue their venture of their own
Noypigiri can be a major contribution as a 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.

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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.
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 Competitive Analysis
Competitive Analysis
7-11 Family Mart Lawson
Onigiri Onigiri Onigiri
 Salmon Onigiri,  Grilled Salmon  Soy Sauce Tuna

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

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

financial performance ended February management places
of 7/11 was largely 2020, FamilyMart great store on
driven by the increase Co., Ltd. generated returning a portion
in sales of all net profit of around of profits to the
corporate and 43.5 billion shareholders, and
franchise-operated Japanese yen, down the Company
stores, which posted from about 45.4 pursues a strategy
growth of 24.3% to billion yen which is that both maintains
P12.2 billion. roughly about 19B financial soundness
Php in the previous and returns an
Financial
fiscal year. appropriate portion
Condition
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.
Chapter 3
The Business and The Product Concept
The Business
The business started when five entrepreneurial students decided to be
partners in a business venture. The partners have a common interest in snack foods
specifically onigiri, a popular snack in Japan. Our product was named “Noypigiri”
since it is a fusion of Filipino and Japanese flavors that can be consumed quickly.
Our opportunity is to offer them heavy meal and easy to consume products to offer
them energy throughout the day while maintaining our prices affordable to everyone.
Company Name
The company name was associate with the product itself. We came up with
the name “On the Go” which denotes of acquiring something and benefit from it
instantly and enjoy it “on the go”, which is primarily the focus of our proposal. We
wanted to provide people with purchasing meals that can be consumed quickly.
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Company Logo
The company would want its logo to be easily recognized by our clients. We
want them to see that we promote convenience with our products. And we do
promote convenience with our products. As you can see our logo, is simple and easy
to remember, and you can also see there our catchphrase “Make your life
convenient”. We would like to remind our clients or our clients to be that there is
always a better option with us.
Figure 1
Company Logo
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Mission and Vision Statement
On The Go is dedicated to exceed customer satisfaction by producing high
quality meal products that have a variety of Filipino flavors. We want our customers
to experience a different experience to our products and enjoy it on the go.
On the Go envisions as being the leading and recognize convenience food
products in the Philippines, and being one of the few businesses to provide specially
designed and innovative products for our beloved customers.
The Product
Product Name. As seen in the figure below, the word “Noypigiri” is very
straightforward for the customer to understand it instantly, the letter “O”of the word
“onigiri” was replaced by the word “Pinoy”. The word “Pinoy” was actually flipped
since it can easily be remembered since the word is new to everyone. The word
“Pinoy” also pertains to the product in which, it was a combination of Filipino-style
dish and onigiri. This will further be explained in this chapter.
Product Description
Noypigiri offers a variety of Japanese onigiri that has a Filipino-style
fillings. 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
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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 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.
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 standard 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.
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It is one of our edges since most standard onigiri is already pre-made in every
convenience store.
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 of 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 1
Noypigiri Standard Triangle Shape

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Figure 2
Pork Tapa Fillings
Figure 3
Adobo Flakes Fillings

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Figure 4
Pork Tocino Fillings

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Figure 5
Sizzling Sisig Fillings

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Figure 6
Pork Barbeque Fillings

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Product Logo
Noypigiri, our flagship product,with its own logo. Same with our company
logo, we want our logos to be easily remembered and recognized by our clients, as
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you can see our logo, it is also simple and well-made and pleasing to the eye. In the
logo is our product the Noypigiri and when On the Go was established. For the
design we have gone for a Filipino themed logo, the border can be seen in some
traditional logos in the year 1900s and onwards.
Figure 7
Product Logo
Chapter 4
Production 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 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.

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Figure 9
Packaging Concept
26
Figure 8
Front view of the Product

27
Figure 9
Side View of the Product

28
Figure 10
Top View of the Product

29
Figure 11
Cut into Half

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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
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.

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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, 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
32
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
pan and place in a colander to drain excess oil. Lastly, transfer it to a container and
set aside the adobo flakes fillings.

33
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 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
34
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 Processes
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.

35
Process N: Serving
Customers are served with their orders.

36
Table 2 Production Process
Production Process
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 -
Preparation of Pre-made Pork Tocino, Sizzling Sisig, and

G -
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 -
M Taking of orders -
N Serving -
37
Figure 12
Process Chart of Noypigiri

38
Tools and Equipment

As shown in the table below, these are all of the tools and equipment our
company needs to produce our products. The first and most important is the rice
cooker since one of our main ingredients is Japanese rice. The second is the
microwave to reheat the product. Third, the induction cooker for cooking the other
components of the product specifically the fillings. Fourth, the chopping board is a
protective surface on which to cut or slice the ingredients of the product. Fifth, the
onigiri molder to mold the preferred shape of the customer. Sixth, a freezer for the
storage of the ingredients. Seventh, a container for protecting food against external
microbes and bacteria. It can also help preserve food and ensure it does not spoil.
Lastly, is the utensils to enhance the speed of the cooking process, and make serving
the food better procedure, to maintain a hygienic environment.
Table 3 Tools, Machineries and Equipment
Tools, Machineries and Equipment
Equipment Brand Price
Rice Cooker Kyowa ₱709
Microwave American Home ₱2,995
Induction cooker Blue water ₱820
Freezer Condura ₱5,000

39
Utensils Chef’s Gallery ₱618
Chopping Board No Brand ₱235
Container Fas Repack ₱70
Onigiri Molder No Brand ₱175
Total Cost ₱10,622
Table 4 Raw Materials and Supplies
Raw Materials and Supplies
Ingredient Supplier Price
Japanese Short Grain-Rice Puregold Paliparan 25 kg/ ₱1,249
Wet & Dry Market

25 kg/ ₱1,150
Molino
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
1 kg/ ₱30
Salt and Pepper SM Hypermarket
1 kg/ ₱35
40
Dried Bay Leaves Imus Public Market 250 Grams/ ₱70
Peppercorn Imus Public Market 100 Grams/100
1 pack
Ifuki Yaki Sushi Nori Sheets District Imus
(100 sheets)/ ₱580
Pampangas Best
Pre-Made Tocino 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

Wrapper Korean Store Imus 120 Pieces/ ₱85
Cheese Korean Store Imus 165 Grams/ ₱89
Barbeque Sauce Korean Store Imus 1.5 kg/ ₱180
Tuna Mayo Korean Store Imus 450 Grams/ ₱280
Wet & Dry Market

Citrus (Calamamsi) 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

41
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 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.
We based our trials from experience. The times that we can see there are
already tested and proven. We based our times prior to our Expo last 2019, we just
incorporated it to a bigger and wider scale.
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.

42
Table 5 Time and Motion Study
Time and Motion Study
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average

(Minutes) (Minutes) (Minutes) (Minutes) (Minutes) (Minutes)
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

43
Table 6 Time and Motion Study and Plant Capacity for Rice Fillings
Time and Motion Study and Plant Capacity for Rice Fillings
Trial 1 Trial 3
Trial 2 Trial 4 Trial 5 Average
(Minutes (Minutes
(Minutes) (Minutes) (Minutes) (Minutes)
) )
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
Production Capacity = 7 batches/ 8hrs/batch
Total Task time = 71 minutes
is 50 units, 7 batches = 350 units
Table 7 Time and Motion Study and Plant Capacity for Sauces
Time and Motion Study and Plant Capacity for Sauces

Process L 0.2 0.4 0.1 0.5 0.2 0.28
Production Capacity = 1714
batches/8hrs, /batch 50 units, 1714 batches
Total Task time = 0.28 minutes
= 85,000 units
44
Table 8 Time and Motion Study and Plant Capacity for Pork Tapa N
Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri

(Minutes) (Minutes) (Minute) (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 Total Task time = 85.06 minutes
batches = 300 units
45
Table 9 Time and Motion Study and Plant Capacity for Adobo Flakes N
Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri

(Minutes) (Minutes) (Minute) (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 Total Task time = 84.66 minutes
batches = 300 units
46
Table 10 Time and Motion Study and Plant Capacity for To, and Pork BBQ N
Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork BBQ
Noypigiri

Process
2 1 3 3 2 2.2
C
Process
5 6 4 4 2 4.2
D
Process
10 13 9 15 14 12.2
G
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
Production Capacity = 13 batches/8hrs, Total Task time = 35.94
/batch is 50 units, 13 batches = 650 units minutes
47
Plant Capacity
The team can produce 50 servings per batch of 5 different product varieties a
day. It will be stated later on that the survey results regarding the respondent fillings
preference that 23.6% of the respondent’s chose pork barbeque which is the highest
preference percentage. As our results, we are going to produce more products that is
preferred by the respondent’s, while the least preferred will be produce less.
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
As per conclusion, the average units that the business can serve is 300 units
of Noypigiri in a day considering the table provided above. The business can
48
produce roughly 1,250 units in a day given if the business is running in full capacity
and there are no bottlenecks along the way. For the tocino, sisig, and pork barbeque
flavors, we can produce about 13 batches in a day with a total of 650 units, for the
adobo flakes we can produce about 6 batches in a day with a total of 300 units, same
with the beef tapa flavor.
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 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 the team lives within Molino IV, Bacoor, Cavite that enables the team to
meet.
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. Our
store specifically will be set-up in the food-court areas of the mall, we believe that
this is a more accessible way for our customers to reach us.

49
Figure 13
Plant/Business Layout
50
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.
Table 11
Labor Requirements
Proponents Assigned
Task/Process Worker A Worker B Worker C
Preparation X X
Cooking X
Packing X X
Marketing/Promoting X
Serving X
Taking of orders X
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Production Cost
Table 12 Rice Fillings Costing
Rice Fillings Costing
(Assuming
Rice
50 units is
Fillings
produced
Costing
per batch)
Cost per Cost per Req. Cost per Cost per
Weight
order gram g/unit unit batch
Assorted
180 1000 0.18 10 1.8 54
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
52
Table 13 Sauce Costing
Sauce Costing
(Assuming
Sauce 30 units is
Costing produced
per batch)
Weight
Tuna
Mayo 280 450 0.62 10 6.2 186
Cheese
Sauce 155 500 0.31 10 3.1 93
Barbeque
Sauce 180 1500 0.12 10 1.2 36
Toyo’t
Calamans 287.5 1500 0.19 7 1.33 39.9
i
Garlic
133 1000 0.13 12 1.56 46.8
Flakes
53
Table 14 Pork Tapa N Costing
Pork Tapa Noypigiri Costing
(Assuming
Pork 50 units is
Tapa produced
per batch)
Weight
Japanese
Short-
Grain 1249 25000 0.05 180 9 450
Rice
Ifuki
Yaki
Sushi
580 500 1.16 2 2.32 116
Nori
Sheets
Pork
Loin with
674 2000 0.34 20 6.8 340
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
Sugar 45 1000 0.045 15 0.68 34
Calamans
119 1.7 5 8.5 425
i Juice 70
Pork
33.64 1,682
Tapa
54
Table 15 Adobo Flakes Costing
Adobo Flakes Noypigiri Costing
(Assuming
Adobo 50 units is
Flakes produced
per batch)
Weight
Japanese
Short-
Grain 1249 25000 0.05 180 9 450
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
Pepperco
rn 100 100 1 5 5 250
Dried
Bay 70 250 0.28 3 0.84 42
Leaves
Adobo
31.5 1,575
Flakes
55
Table 16
Tocino Noypigiri Costing
(Assuming
50 units is
Tocino
produced
per batch)
Weight
Japanese
Short-
Grain 1249 25000 0.05 180 9 450
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 17.52 876
56
Table 17
Sisig Noypigiri Costing
(Assuming
50 units is
Sisig
produced
per batch)
Weight
Japanese
Short-
Grain 1249 25000 0.05 180 9 450
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 22.12 1,106
57
Table 18
Pork BBQ Noypigiri Costing
(Assuming
Pork 50 units is
BBQ produced
per batch)
Weight
Japanese
Short-
Grain 1249 25000 0.05 180 9 450
Rice
Ifuki
Yaki
Sushi
580 500 1.16 2 2.32 116
Nori
Sheets
Pre-Made
Pork 175 240 0.73 20 14.6 730
BBQ
Pork
25.92 1,296
BBQ
Table 19 Packaging Costing
Packaging Costing
(Assuming 50 units is
Packaging Per Unit
produced per batch)
Polypropylene Plastic
0.70 35
Onigiri Wrapper
Brown paper bag 0.45 22.5

58
Cling wrap 2.2 110
Packaging total 3.35 167.5
Table 20 Variable Factory Overhead
Variable Factory Overhead
Indirect Item Amount per pack

Tissue 350
Plastic Gloves 16
Mask 25
Indirect Material Total 391
Cost Usage
Electricity 1,000 Monthly
Water 300 Monthly
Transportation 2,500 Monthly
Gas 600 Monthly
Total 4,400 Monthly
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
On the Go, Noypigiri is a new variant of onigiri that we would like to
introduce to the market. Noypigiri has its competitors, specifically 7-Eleven, Family
Mart, Lawsons, and local korean store. So far these competitors are very familiar to
the public, and to us, they lack marketing strategy in term of promoting their product
especially their onigiri. We want our product in the system of the public wherein it is
the option of the public as their preferred rice meals since there are a lot of options.
The team will utilize its promoting strategies, and hoping that the public will
consider our Filipino variant of Onigiri. Other factors that can affect our company
are its social and cultural aspect, eventually, the public’s view of onigiri will change,
the trend will change, and that is one of the factors every retail store might be afraid
of, one day you are the trend, and the next day you might be not, and this affects the
whole company, sales, product, and the morale of the company.
Another factor that may affect the business are the economic factors of the
country. It will have a big impact on the business in terms of newly passed laws that
60
regards to taxes that will surely affect not just our business but every other industry
out there. For Technological factors, the team assume that these factors will benefit
us. There might be new machines that can be developed that will make our jobs
easier in terms of production, technologies for the office workspace, and many more.
We believe that these 4 factors shall impact the company in the present and
presumably in the future.
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-middle class, middle class, working-lower, 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.
61
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
 To determine the psychographic profile of the target market
 To determine the customer’s buying power and buying patterns towards their
food.
 To determine what kinds of fillings the customers would like to go with the
onigiri.
 To determine the customer’s willingness to buy the product.
 To assess the acceptability of the product to the market.
 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
product and focus on further improvements to develop a more competitive product.

62
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 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
63
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.
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
64
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.
Survey Results
Table 21
Gender
Survey Choices Percentage

Male 40.3%
Female 59.7%
Total 100%
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
we have catered more female respondents than males in Molino I-IV, Bacoor, Cavite
areas.
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Table 22
Age
Age Bracket of 441 Respondents

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,
43, 44, 45, 46, 47, 49, 50, 51, 52, 55, 57, 58, 59, 68, 69, 70, 73. To determine our
average age of the 441 respondents, we add all the age data and divide it to the
number of age data that concludes of having an average age bracket of 36 years old.
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Table 23
Respondent’s 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, 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.
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Table 24
Awareness of the product

YES 64.7%
NO 29.4%
MAYBE 5.9%
Total 100%
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.
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Table 25
Respondent’s eating habits

YES 41.2%
NO 58.8%
Total 100%
For the fifth question in our survey, it discusses about the respondents if they
have eaten Japanese onigiri before, the choices where “Yes” if they have eaten the
product while “No” if they have not yet experienced eating the product. 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.

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Table 26
Outlets where the respondents saw/bought the competitor’s product

Mall 52.7%
Convenient Store 33%
Others 14.3%
Total 100%
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. Lastly, 14.3% or 45
respondents encounter the product in different stores such as Japanese Restaurant,
School, Theater and saw it on Social Media.

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Table 27
Frequency of respondents eating Onigiri in a week

Once a Week 10.3%
Twice a Week 5.8%
Thrice a Week 6.5%
Sometimes 77.4%
Total 100%
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.

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Table 28
Preferred product filling

Pork Tapa 23.3%
Adobo Flakes 26.5%
Pork Tocino 9.3%
Sizzling Sisig 17.4%
Pork Barbeque 23.6%
Total 100%
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 .
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Table 29
Preferred filling to mix with rice

Garlic Sprinkles 26.7%
Bacon Bits 27.6%
Shrimp 13.8%
Assorted Veggies 19%
Scrambled Egg 12.9%
Total 100%
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.” 19%
or 84 respondents choose “Assorted Veggies.” Lastly, 12.9% or 57 respondents
choose “Scrambled Egg” as their preferred fillings.

73
Table 30
Product dip choices

Tuna Mayo 22.9%
Melted Cheese 33.3%
Barbeque Sauce 14%
Toyo’t Calamansi 22.6%
Garlic Flakes 7.2%
Total 100%
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.”

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Table 31
Product shape choices

Standard Triangle 56.8%
Square 14.9%
Star 5.7%
Flattened Round 13.6%
Cylindrical 9%
Total 100%
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.

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Table 32
Respondents willingness to buy the product

Yes 76.9%
No 1.1%
Possibly 21.9%
Total 100%
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 33
Respondent’s preferred price for the product

45 34.8%
55 22.4%
65 19%
75 15.2%
80 above 8.6%
Total 100%
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
77
competitive edge over our potential competitors since our competitors have a price
range of 55-180 pesos based on Table 1. Competition.
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
customer by promoting our product in the subdivision’s social media group,

78
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.
If the business has started operating on the said location above, the partners
will also use online selling as part of the sales strategy that enables us to expand the
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range of the market. At the same time, online selling can also be our promotional
strategy that can introduce and promote our proposed product on social media.
Considering that we are in a pandemic, online selling would be a great
alternative in promoting and selling our products. It can also reduce physical
interactions that are highly suggested for the teams to be protected from any
contaminants especially the COVID-19 virus. It can also be our opportunity since
the operation of online selling is 24/7. There is no limit in operating the business’
social media because the team can access it anywhere. Lastly, online selling will also
be our opportunity to potentially access a global market, giving our products and
services heightened exposure to a global audience. This can lead to increased sales,
as our business reaches new markets.
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
80
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
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

81
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 will base its sales projections in 4 quarters annually. Upon the
start of operations, the company projects that the company would sell an average
assumption of 65 units per day in the first quarter and it will gradually increase
overtime, in total, if we want to know how much we sell in a year, the total units
would be 43,890 units. A table below is provided for more accurate information.
Table 34
Sales Projection
Quarter Year
1 2 3 4 1
Noypigiri Sales
4,290 4,950 5,610 6,600 21450
Rice Fillings Sales
1650 2310 3300 3960 11220
Dips Sales 1650 2310 3300 3960 11220
Total 7,590 9,570 12,210 14,520 43,890
Noypigiri Price ₱ ₱ ₱ ₱
45.00 45.00 45.00 45.00
Rice Fillings Price
₱ ₱ ₱ ₱
(5 Variants)
10.00 10.00 10.00 10.00
Dips Price (5 ₱ ₱ ₱ ₱
Variants) 8.00 8.00 8.00 8.00
Net Sales ₱ ₱ ₱ ₱ ₱
222,750. 264,330.0 311,850.0 368,280.0 1,167,210
82
00 0 0 0 .00
With our selling price of PHP 45 per Noypigiri, PHP 10 per rice fillings, and
PHP 8 per dips, we are looking at a total sale of PHP 1,167,210 in 43,890 units sold
including the fillings and dips. By adding the total units, we can acquire 43,890 units
to be sold. However, it is just an assumption if all of its products are sold in each
quarter within the year. The sales projection will further be explained in chapter 6.
Chapter 6
Financial Plan
Sources of Financing
Table 35
Sources of Financing
Felizardo, Angelo 25% P 40,000

Anonuevo, Chubi 25% P 40,000
Guiterrez, Justin Adler 25% P 40,000
Rico, Jervic Alven 25% P 40,000
Reyes, Carol 25% P 40,000
Total 100% P 200,000
The owner’s source of finance is composed of the contributions of the five
members. As it was stated in the table below, P200,000 is the partnership starting
capital wherein each member contributed P40,000. All members acquired the
contributions by loaning to their relatives/family which will be paid when the team
reached the payback period that will further be explained in this chapter.
Budgets and Schedules
Production Budget. 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,
84
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.
Table 36
Budget and Schedules
Quarter Quarter Quarter Quarter

Year
1 2 3 4
Expected Unit Sales 7,590 9,570 12,210 14,520 43,890
Add: Desired ending Finished
0 0 0 0 0
Goods
Total Units Needed 7,590 9,570 12,210 14,520 43,890
Less: Beginning Finished
0 0 0 0 0
Goods Unit
Required Production in
7,590 9,570 12,210 14,520 43,890
Units
Sales Budget. 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
65 units to be sold within a day, then multiplied by 22 working days and to be
multiplied once again in 3 months. We included also the 5 variants of dips with a
total of 25 units sold, 5 variants of rice fillings of 25 units sold that has a total 50
units to be sold within a day in the Quarter 1. 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

85
Table 37
Sales Budget of Noypigiri, Rice Fillings, and Dips
Noypigiri Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
4,290 4,950 5,610 6,600 21,450
Units
Selling Price Per
45 45 45 45 45
Unit
Total Budgeted ₱193,050 ₱222,750 ₱252,450 ₱297,000 ₱965,250
Sales .00 .00 .00 .00 .00
Rice Fillings Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
1,650 2,310 3,300 3,960 11,220
Units
Selling Price Per
10 10 10 10 10
Unit
Total Budgeted ₱42,900. ₱49,500. ₱56,100. ₱66,000. ₱214,500.
Sales 00 00 00 00 00
Dips Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Budgeted Sales in
1,650 2,310 3,300 3,960 11,220
Units
Selling Price Per
8 8 8 8 8
Unit
Total Budgeted ₱13,200. ₱18,480. ₱26,400. ₱31,680. ₱89,760.
Sales 00 00 00 00 00
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Direct Labor Budget. 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 3,249.47 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.
Table 38
Direct Labor Budget

Year
1 2 3 4
Required Production in
7,590 9,570 12,210 14,520 43,890
Units
Direct Labor hours per
0.00274 0.00274 0.00274 0.00274 0.00274
Unit
Total Direct Labor hours
20.80 26.22 33.46 39.78 120.26
needed
Direct Labor cost per ₱ ₱ ₱ ₱ ₱
hour 156.25 156.25 156.25 156.25 156.25
₱ ₱ ₱ ₱ ₱
Total Direct Labor
3,249.4 4,097.1 5,227.4 6,216.3 18,790.
Cost
7 6 1 8 41
Indirect Labor Budget. The business has no indirect labor cost in its initial
year for all 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
87
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.
Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year

Required
7,590 9,570 12,210 14,520 43,890
Production in Units
₱ ₱ ₱ ₱ ₱
Direct Materials 120,662. 139,225. 157,789. 185,634. 603,311.8
36 80 24 40 0
₱ ₱ ₱ ₱ ₱
Direct Labor 72,600.0 72,600.0 72,600.0 72,600.0 290,400.0
0 0 0 0 0
₱ ₱ ₱ ₱
₱
Overhead Cost 12,150.0 12,150.0 12,150.0 12,150.0
48,600.00
0 0 0 0
₱ ₱ ₱ ₱ ₱
Indirect Materials
5,233.80 6,039.00 6,844.20 8,052.00 26,169.00
Total Indirect ₱ ₱ ₱ ₱ ₱
Labor Cost - - - - -
₱ ₱ ₱ ₱ ₱
Total Cost 210,646. 230,014. 249,383. 278,436. 968,480.8
16 80 44 40 0
₱ ₱ ₱ ₱ ₱
Cost Per Unit
27.75 24.03 20.42 19.18 91.39
88
Factory Overhead Budget. 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.
Table 39
Factory Overhead Budget

Required
7,590 9,570 12,210 14,520 43,890
Production in Units
Variable Overhead
Costs
₱
Indirect ₱ ₱ ₱ ₱
26,169.0
materials 5,233.80 6,039.00 6,844.20 8,052.00
0
₱ ₱ ₱ ₱ ₱
Direct
120,662. 139,225. 157,789. 185,634. 603,311.
Materials
36 80 24 40 80
₱ ₱ ₱ ₱ ₱
Utilities
12,150.0 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Variable
138,046. 157,414. 176,783. 205,836. 678,080.
Overhead Costs
16 80 44 40 80
Fixed Overhead
Costs
₱ ₱ ₱ ₱ ₱
Salaries 72,600.0 72,600.0 72,600.0 72,600.0 290,400.
0 0 0 0 00
89
₱
Depreciati ₱ ₱ ₱ ₱
12,124.4
on 3,031.10 3,031.10 3,031.10 3,031.10
0
₱ ₱ ₱ ₱ ₱
Total Fixed
75,631.1 75,631.1 75,631.1 75,631.1 302,524.
Overhead Costs
0 0 0 0 40
₱ ₱ ₱ ₱ ₱
Total Overhead
213,677. 233,045. 252,414. 281,467. 980,605.
Cost
26 90 54 50 20
₱ ₱ ₱ ₱ ₱
Less Depreciation (3,031.1 (3,031.1 (3,031.1 (3,031.1 (12,124.
0) 0) 0) 0) 40)
₱ ₱ ₱ ₱ ₱
Total 210,646. 230,014. 249,383. 278,436. 968,480.
16 80 44 40 80
Manufacturing ₱ ₱ ₱ ₱ ₱
Overhead Per Unit 27.75 24.03 20.42 19.18 22.07
90
Cost of Goods Sold. 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.
Table 40
Cost of Goods Sold
Year 1 Quarter 1
Cost of Product Unit Cost Cost per Unit
Raw Materials
Rice Fillings 1650 ₱ 94.90 ₱ 0.06
Dips 1650 ₱ 66.95 ₱ 0.04
Ingredients 4,290 ₱ 106,263.3 ₱ 24.77
PP Plastic 4,290 ₱ 3,038.8 ₱ 0.71
Paper Bag 4,290 ₱ 1,930.5 ₱ 0.45
Cling Wrap 4,290 ₱ 9,009.0 ₱ 2.10
Labor Cost (5) 4,290 ₱ 72,600.0 ₱ 16.92
Overhead Cost
Freight In 4,290 ₱ 3,000.0 ₱ 0.70
Electricity 4,290 ₱ 6,000.0 ₱ 1.40
Water 4,290 ₱ 750.0 ₱ 0.17
Gas 4,290 ₱ 2,400.0 ₱ 0.56
Indirect Materials Tissue 4,290 ₱ 5,005.0 ₱ 1.17
Plastic Gloves 4,290 ₱ 228.8 ₱ 0.05
Total ₱ 210,387.20 ₱ 49.10
Quarter 2
91
Unit Cost Cost per Unit
2310 ₱ 132.86 ₱ 0.06

2310 ₱ 93.73 ₱ 0.04
4,950 ₱ 122,611.50 ₱ 24.77
4,950 ₱ 3,506.3 ₱ 0.71
4,950 ₱ 2,227.5 ₱ 0.45
4,950 ₱ 10,395.0 ₱ 2.10
4,950 ₱ 72,600.0 ₱ 14.67
4,950
4,950 ₱ 3,000.0 ₱ 0.61
4,950 ₱ 6,000.0 ₱ 1.21
4,950 ₱ 750.0 ₱ 0.15
4,950 ₱ 2,400.0 ₱ 0.48
4,950 ₱ 5,775.0 ₱ 1.17
4,950 ₱ 264.0 ₱ 0.05
₱ 229,755.84 ₱ 46.47
Quarter 3
Unit Cost Cost per Unit
92
3300 ₱ 189.80 ₱ 0.06

3300 ₱ 133.90 ₱ 0.04
5,610 ₱ 138,959.70 ₱ 24.77
5,610 ₱ 3,973.8 ₱ 0.71
5,610 ₱ 2,524.5 ₱ 0.45
5,610 ₱ 11,781.0 ₱ 2.10
5,610 ₱ 72,600.0 ₱ 12.94

5,610 ₱ 3,000.0 ₱ 0.53
5,610 ₱ 6,000.0 ₱ 1.07
5,610 ₱ 750.0 ₱ 0.13
5,610 ₱ 2,400.0 ₱ 0.43
5,610 ₱ 6,545.0 ₱ 1.17
5,610 ₱ 299.2 ₱ 0.05
₱ 249,156.85 ₱ 44.45
Quarter 4 Year 1
Unit Cost Cost per Unit Cost Per Year
93
3960 ₱ 227.76 ₱ 0.06 ₱ 645.32

3960 ₱ 160.68 ₱ 0.04 ₱ 455.26
6,600 ₱ 163,482.00 ₱ 24.77 ₱ 531,316.50
6,600 ₱ 4,675.0 ₱ 0.71 ₱ 15,193.75
6,600 ₱ 2,970.0 ₱ 0.45 ₱ 9,652.50
6,600 ₱ 13,860.0 ₱ 2.10 ₱ 45,045.00
6,600 ₱ 72,600.0 ₱ 11.00 ₱ 290,400.00

6,600 ₱ 3,000.0 ₱ 0.45 ₱ 12,000.00
6,600 ₱ 6,000.0 ₱ 0.91 ₱ 24,000.00
6,600 ₱ 750.0 ₱ 0.11 ₱ 3,000.00
6,600 ₱ 2,400.0 ₱ 0.36 ₱ 9,600.00
6,600 ₱ 7,700.0 ₱ 1.17 ₱ 25,025.00
6,600 ₱ 352.0 ₱ 0.05 ₱ 1,144.00
₱ 278,177.44 ₱ 42.19 ₱ 967,477.33
Operating Expense Budget. 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
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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.
Table 41
Operating Expense Budget

Less: Operating
Expenses
Depreciation ₱ ₱ ₱ ₱ ₱
Expense 3,031 3,031 3,031 3,031 12,124
SSS Premium ₱ ₱ ₱ ₱ ₱
Expense 3,960 3,960 3,960 3,960 15,840
Philhealth ₱ ₱ ₱ ₱ ₱
Premium Expense 924 924 924 924 3,696
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200 1,200 1,200 1,200 4,800
₱ ₱ ₱ ₱ ₱
Percentage Tax
2,228 2,643 3,119 3,683 11,672
Total Operating ₱ ₱ ₱ ₱ ₱
Expenses before Tax 11,343 11,758 12,234 12,798 48,133
Financial Statements
Pro-Forma Income Statements. The income statement shows the total sales
for all quarters less the output tax to arrive at the net sales. Since COGS has already
95
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 should be deducted. By deducting the
expenses and taxes from the gross profit, the group now arrived at the net income for
each quarter.
Table 42
Income Statement
Projected Income Statement
For the Period Ending December 31, 2022
Quarter 1 Quarter 2 Quarter 3 Quarter 4 Year 1

₱ ₱ ₱ ₱ ₱
Sales 222,750. 264,330. 311,850. 368,280. 1,167,21
00 00 00 00 0.00
₱ ₱ ₱ ₱ ₱
Net Sales 210,225. 229,529. 248,833. 277,789. 966,376.
35 25 15 00 75
₱ ₱ ₱ ₱ ₱
Less: COGS 210,387. 229,755. 249,156. 278,177. 967,477.
20 84 85 44 33
₱ ₱ ₱ ₱ ₱
Gross Profit 12,524.6 34,800.7 63,016.8 90,491.0 200,833.
5 5 5 0 25
Less: Operating
Expenses
₱
Depreciation ₱ ₱ ₱ ₱
12,124.4
Expense 3,031.10 3,031.10 3,031.10 3,031.10
0
₱
SSS Premium ₱ ₱ ₱ ₱
15,840.0
Expense 3,960.00 3,960.00 3,960.00 3,960.00
0
Philhealth ₱ ₱ ₱ ₱ ₱
Premium 924.00 924.00 924.00 924.00 3,696.00
96
Expense
HDMF Premium ₱ ₱ ₱ ₱ ₱
Expense 1,200.00 1,200.00 1,200.00 1,200.00 4,800.00
₱
Percentage ₱ ₱ ₱ ₱
11,672.1
Tax 2,227.50 2,643.30 3,118.50 3,682.80
0
₱ ₱ ₱ ₱
Net Income ₱
23,042.3 50,783.2 77,693.1 152,700.
before Taxes 1,182.05
5 5 0 75
₱ ₱ ₱ ₱
Net Income after ₱
23,042.3 50,783.2 77,693.1 152,700.
Tax 1,182.05
5 5 0 75
Pro Forma Balance Sheet. 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
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provide important details, but it also allows investors, possible business expansion,
and possible investments that the owner might make.
Table 43
Balance Sheet
Projected Balance Sheet
For the Period Ending December 31,2022
Current
Assets
₱ ₱ ₱ ₱ ₱
Cash 54,213.1 76,073.4 103,814. 130,724. 364,825.
5 5 35 20 15
Supplies ₱
Inventory -
₱ ₱ ₱ ₱ ₱
Total
54,213.1 76,073.4 103,814. 130,724. 364,825.
Current
5 5 35 20 15
₱ ₱ ₱ ₱ ₱
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
(3,031.1 (3,031.1 (3,031.1 (3,031.1 (12,124.4
Depreciation
0) 0) 0) 0) 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
66,337.5 88,197.8 115,938. 142,848. 413,322.
Assets
5 5 75 60 75
Liabilities and
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Capital
Current ₱ ₱ ₱ ₱ ₱
Liabilities - - - - -
₱ ₱ ₱ ₱ ₱
Felizardo,
25,391.9 29,763.9 35,312.1 40,694.1 131,162.
Capital
1 7 5 2 15
₱ ₱ ₱ ₱ ₱
Anonuev
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
o, Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Guitterez,
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Reyes,
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Rico,
10,236.4 14,608.4 20,156.6 25,538.6 70,540.1
Capital
1 7 5 2 5
₱ ₱ ₱ ₱ ₱
Total Liabilities &
66,337.5 88,197.8 115,938. 142,848. 413,322.
Capital
5 5 75 60 75
Cash Budget Statement. 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 the cash balance found in the balance sheet will arrive at its
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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.
Table 44
Cash Budget Statement
Statement of Cash Flows

Year 1
1 2 3 4
Cash flows from
operating activities:
Collections ₱ ₱ ₱ ₱ ₱
from 222,75 264,33 311,85 368,28 1,167,
customers 0.00 0.00 0.00 0.00 210.00
₱
₱ ₱ ₱ ₱
Payment for 36,600
9,150.0 9,150. 9,150. 9,150.
utilities .00
0 00 00 00
₱ ₱ ₱ ₱ ₱
Payment for
72,600 72,600 72,600 72,600 290,40
salaries
.00 .00 .00 .00 0.00
₱ ₱ ₱ ₱ ₱
Payment for
3,000. 3,000. 3,000. 3,000. 12,000
transportation
00 00 00 00 .00
₱ ₱ ₱ ₱ ₱
Payment for
125,47 144,77 164,08 193,03 627,37
inventories
5.35 9.25 3.15 9.00 6.75
₱
Payment for SSS ₱ ₱ ₱ ₱
3,696.
Premium expense 924.00 924.00 924.00 924.00
00
₱ ₱ ₱ ₱ ₱
Payment for Philhealth
1,056.0 1,056.0 1,056.0 1,056.0 4,224.0
Premium Expense
0 0 0 0 0
₱ ₱ ₱ ₱ ₱
Payment for HDMF
1,200. 1,200. 1,200. 1,200. 4,800.
Premium Expense
00 00 00 00 00
100
₱ ₱ ₱ ₱ ₱
Payment for
2,227. 2,643. 3,118. 3,682. 11,672
Taxes
50 30 50 80 .10
₱ ₱ ₱ ₱ ₱
Net cash inflows from
4,213. 26,073 53,814 80,724 164,82
operating activities
15 .45 .35 .20 5.15
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
50,000. 50,000. 50,000. 50,000. 200,00
financing activities
00 00 00 00 0.00
Cash,
₱
Januar
-
y1
₱ ₱ ₱ ₱ ₱
Cash, December 31 54,213 76,073 103,81 130,72 364,82
.15 .45 4.35 4.20 5.15
Financial Ratio and Analysis
Payback Period. The payback period is simply calculated by dividing the
initial investment by the cash flow per year or quarter. In this table the payback
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period, optimistically speaking, is around 0.141 years or an estimate of 8 months if
all units are sold within its assumptions.
Table 45
Payback Period

Initial ₱ ₱ ₱ ₱ ₱
Investment 65,155.5 65,155.5 65,155.5 65,155.5 260,622.0
Cash Flow per ₱ ₱ ₱ ₱ ₱
Quarter 54,213.2 76,073.5 103,814.4 130,724.2 364,825.2
Payback Period 0.714
Break Even Value. 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 10,237.56, meaning that the amount given must be sold to break even.
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Table 46
Break Even Value

Quarter
Quarter 2 Quarter 3 Quarter 4 Year
1
Production
7,590 9,570 12,210 14,520 43,890
(units)
Fixed
Costs
₱ ₱ ₱ ₱ ₱
Salaries
72,600. 72,600.0 72,600.0 72,600.0 290,400.
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
75,631. 75,631.1 75,631.1 75,631.1 302,524.
Costs
10 0 0 0 40
Variabl
e Costs
₱ ₱
Indirect ₱ ₱ ₱
5,233.8 26,169.0
materials 6,039.00 6,844.20 8,052.00
0 0
₱ ₱ ₱ ₱ ₱
Direct
120,66 139,225. 157,789. 185,634. 603,311.
Materials
2.36 80 24 40 80
₱ ₱ ₱ ₱ ₱
Utilities
12,150. 12,150.0 12,150.0 12,150.0 48,600.0
Overhead
00 0 0 0 0
₱ ₱ ₱ ₱ ₱
Total Variable
138,04 157,414. 176,783. 205,836. 678,080.
Cost
6.16 80 44 40 80
Variable Cost ₱ ₱ ₱ ₱ ₱
Per Unit 18.19 16.45 14.48 14.18 15.45
₱ ₱ ₱ ₱ ₱
Price
45.00 45.00 45.00 45.00 45.00
Sales Price/Unit - ₱ ₱ ₱ ₱ ₱
Variable Cost/Unit 26.81 28.55 30.52 30.82 29.55
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BEP (in 2,820.7 10,237.5

2,648.96 2,477.97 2,453.65
units) 8 6
Profitability Ratios
Gross Profit 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 17.21% which means that 17.21% of
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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.
Table 47
Gross Profit Margin

₱ ₱
Gross ₱ ₱ ₱
12,524.6 200,833.2
Profit 34,800.75 63,016.85 90,491.00
5 5
₱ ₱ ₱ ₱ ₱
Sales 222,750. 264,330.0 311,850.0 368,280.0 1,167,210.
00 0 0 0 00
Gross Profit
5.62% 13.17% 20.21% 24.57% 17.21%
Margin
Net Profit 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
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13.08% means that for every PhP1.00 of sales, the firm produces 13.08 pesos of net
margin. Obviously, the higher the ratio value, the better it is.
Table 48
Net Profit Margin

₱
Net ₱ ₱ ₱ ₱
152,700.7
Profit 1,182.05 23,042.35 50,783.25 77,693.10
5
₱ ₱ ₱ ₱ ₱
Sales 222,750.0 264,330.0 311,850.0 368,280.0 1,167,210.
0 0 0 0 00
Net Profit
0.53% 8.72% 16.28% 21.10% 13.08%
Margin
Return on 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 59% 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).

106
Table 49
Return on Investment

₱
Net ₱ ₱ ₱ ₱
152,700.7
Profit 1,182.05 23,042.35 50,783.25 77,693.10
5
Invest ₱ ₱ ₱ ₱ ₱
ment 65,155.5 65,155.5 65,155.5 65,155.5 260,622.0
Return on
2% 35% 78% 119% 59%
Investment
Liquidity Ratios
Current 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. Since the business opted to operate mainly with the owner’s
investment, the business has no amount for its current liabilities’ running balance.
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This is also to avoid additional expenses, specifically interest expense, that the
business has to pay.
Table 50
Current Ratio

₱ ₱ ₱ ₱ ₱
Current
202,789. 339,879.4 565,598.7 791,317.9 1,899,585.
Assets
20 9 2 5 36
Current
0.00 0.00 0.00 0.00 0.00
Ratio
Quick Ratio. 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 as well as loan
balances or liabilities, its quick ratio is similar to its current ratio.
Table 51
Quick Ratio

₱ ₱ ₱ ₱ ₱
Current
202,789. 339,879.4 565,598.7 791,317.9 1,899,585.
Assets
20 9 2 5 36
108
₱ ₱ ₱ ₱ ₱
Inventory
- - - - -
Current
0.00 0.00 0.00 0.00 0.00
Ratio
Cash Flow Ratio. As said before, the business has disregarded the use of
additional cash balance in return of incurring liabilities. This decision alone restricts
liquidity ratios to have amounts. Since liquidity ratios seek how the business turns its
assets to pay for its liabilities, and by not having liabilities, the business is said to be
liquid. 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.
Table 52
Cash Flow Ratio

Cash ₱ ₱ ₱ ₱ ₱
Flows 190,664.8 327,755.0 553,474.3 779,193.5 1,851,087.
109
0 9 2 5 76
Cash Flow
0.00 0.00 0.00 0.00 0.00
Ratio
Chapter 7
Management Plan
Form of ownership
The business decided to take up an organizational structure called limited
partnership, in a limited partnership, at least one general partner is responsible for
the day-to-day operation of the company. A general partner might be a single person
or a legal body such as a company. These sorts of partners make business choices
and are thus entirely responsible for any debts or lawsuits the company incurs.
The business decided this form of organizational structure because some of
its partners are looking for investment opportunities that can gain them passive
income because they are occupied with matters of their own but in this company,
knowing that the partners have been partners since their college days they have
decided that the partners have the option to be hands-on in the business. That’s why
Mr. Angelo Felizardo, the general partner of the company is the one who will
operate and run the company with his investors/partners, Carol Reyes, Emmanuel
Anonuevo, Jervic Rico, and Justin Gutierrez. The partners have come to an
agreement that the five of us shall share all assets and liabilities within the company,
as well as profits acquired and losses by the company. limited partners invest in the
business but do not make operational decisions or carry any personal liability for
111
company debt. One or more of each type of partner can come together to create a
limited liability 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 members share all assets and liabilities within the company and profits are
distributed equally among the group.
Profile of the partners
The owner of the business, 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.

112
Mr, 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.
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.
Organizational Structure
On the Go, 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
113
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.
Figure 14
Organizational Chart
114
Job Description
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 business 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,
115
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 the business. His duties include
formulating strategy, improving performance, procuring material and resources, 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.
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
116
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 peso 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 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 always wear proper uniform, failure to comply of that
member he/she shall be given a 100 peso deduction from their salary.
117
Chapter 8
Socio-Economic Plan
This portion discusses 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.
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 will have employee benefits such as the Social Security
System (SSS) which includes protection of disability, diseases, maternity, old age,
119
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, 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.
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.
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
without the hassle of eating at a table or using a spoon and fork. We believe that a
120
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.”
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.
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.
Other Industries. 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.
Chapter 9
Risk and Control Analysis
Introduction
The business will 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.
122
Risk Identification
First, the business 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.
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 solutions of how it
can be solved, it should also come from him on how the company should act on the
occurred risk.
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
123
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.
Risk Monitoring, Controlling & Reporting
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.
Scope
The Risk Management Plan shall involve the following Departments in the
company: Administration, Operations department, Finance department, Marketing
Department, Public Relations, Production department, Operations department,
Finance department, Marketing Department, Public Relations, Production
department.
124
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
themselves as a department, and that is only when Mr. Anonuevo shall inform the
partners of a potential problem concerning the whole company.
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.
Conclusion and Recommendations
After a long and hard ten weeks of research, the team was finally able to
gather up the conclusions, owing it to the hard effort of everyone in our group who
does not give up when the times get tough. We worked as a team, and we achieved
and struggled as a team, that is how we were able to address the situation. Therefore,
we are hoping to satisfy our professor in Entrepreneurial Research 2, Miss Epifania
Anfone, and our panelist with our research paper with ease alongside pursuing the
project proposal in the future together with the team.
We concluded our research project using the procedures provided by our
professor, Miss Epifania Anfone, and found that we had acquired all the needed data
throughout this project. The team attains to find the objectives to have a clear vision
of the goal of the company. We also have created a competitive edge to compete in
the industry as stated in the previous chapter. We believe that we have innovatively
created a new product which can capture the eye of a potential major market that
was explained thoroughly in chapter 3. In chapter 4, the team learned to understand
the importance of procuring raw low-cost supplies that affects the price of our
product variants on the production cost. It results in generating a low cost product
with a high mark-up profit which has a selling price that is affordable to everyone. It
became our advantage since we can still lower our selling price but still acquire an
acceptable profit. We have developed marketing strategies to help us attain the
attention of our potential target market. Therefore, we conclude that this is a feasible
126
business venture that we are all confident to take on. We believe that we can sustain
this business with the team working in unison by using the information gathered in
this paper to help progress this business in the future. The ultimate goal is to go
nationwide in the next decade, while going international in the next coming years
after we attain our first goal.

127
References
Payne, J. (2020). Food and Beverage Industry Outlook. Food and Beverage Industry
Outlook | Food Dive. https://resources.industrydive.com/food-and-beverage-
industry-outlook.
McComb, R. (2020, July 20). Go with a bang what's hot in grab-and-go food. The
Caterer. https://www.thecaterer.com/products/food-drink/go-with-a-bang-
whats-hot-in-grab-and-go-food.
Lim, Litman, A. J. (2020, April 1). This company continues to grow its family of
convenience stores while growing its TRUE earning power to 17%, not just
2%! Valens Research. https://www.valens-research.com/philippine-markets-
daily/this-company-continues-to-grow-its-family-of-convenience-stores-while-
growing-its-true-earning-power-to-17-not-just-2/.
Kyozuka, T. (2018, July 28). Japan entrepreneurs seek fortunes in Southeast Asia.
Nikkei Asia. https://asia.nikkei.com/Business/Business-trends/Japan-
entrepreneurs-seek-fortunes-in-Southeast-Asia.
Japan, 7/11. (2019). 7-ELEVEN Services. 7-ELEVEN - Onigiri (rice balls).
https://www.sej.co.jp/in/products_en/rice_balls_en.html.
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SM Investments Corporation (2020, September 17). SM Investments Corporation.
https://www.pds.com.ph/wp-content/uploads/2020/10/LRS21-SMIC-
Prospectus-as-of-17-September-2020-Final-with-Annexes.pdf.
Wikipedia (2021, June 24). FamilyMart. Wikipedia.
https://en.wikipedia.org/wiki/FamilyMart.
Lawsons News Release. (2015, March 26). We have set to open the first LAWSON
Store in the Philippines on March 30th ｜Lawson. HTTP 403 - アクセス不可
[LAWSON]. https://www.lawson.jp/en/news/detail/1246483_3566.html.
7/11 Net income during the first half posted growth of 10.1% (2016, July 22. ). Net
income during the first half posted growth of 10.1% .7. https://www.7-
eleven.com.ph/news/net-income-during-the-first-half-posted-growth-of-10-1/.
Diep, C. (2021, February 4). FamilyMart: net profit. Statista.
https://www.statista.com/statistics/811477/familymart-net-profit/.
Lawsons Inc. (n.d.). Fact Sheet: Investor Relations. Lawson.
https://www.lawson.jp/en/ir/factsheet/.
Murray, J. (2020, September 20). What Is a Limited Partnership? The
Balance Small Business. https://www.thebalancesmb.com/what-is-a-limited-
partnership-for-a-business-398326.
129

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Title Page

In Partial Fulfilment of the Requirements in

Anonuevo, Emmanuel Chubi E.

brought forth the attainment of the research paper.

complete the research.

very understanding and considerate throughout the whole research process.

express their gratitude for how thankful they are.

Objectives of the Business Plan...................................................................................2

Management and Legal Plan................................................................................3

Risk and Control..................................................................................................3

Chapter 2: The Industry and Competitive Analysis.....................................................5

Industry structure and performance.........................................................................5

Chapter 3: The Business and The Product Concept...................................................12

Mission and Vision Statement...............................................................................14

Chapter 4: Production Plan........................................................................................24

Technical Description of the Product.........................................................................24

Pre-made ingredients process.................................................................................30

Time and motion study..........................................................................................41

Production Schedule and Labor Requirements..........................................................50

Chapter 5: Marketing Plan.........................................................................................59

Objectives of the study...............................................................................................61

Results and Discussion.......................................................................................63

Chapter 6: Financial Plan...........................................................................................83

Budgets and Schedules...............................................................................................83

Financial Ratio and Analysis...................................................................................101

Chapter 7: Management Plan...................................................................................110

Profile of the partners...............................................................................................111

General Administrative Programs............................................................................115

Chapter 8: Socio-Economic Plan.............................................................................117

Chapter 9: Risk and Control Analysis......................................................................120

Conclusion and Recommendations..........................................................................124

Table Description Page

24 Awareness of the product………………………………………….. 66

51 Quick Ratio………………………………………………………… 107

Figur Description Page

On the Go is established by a team of students of De La Salle University -

and Advertisements Manager, Mr. Emmanuel Anonuevo, our Operations Manager,

Finance Manager. These teams have developed an innovative solution to an

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

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

review everything at once: the value proposition, marketing assumption, operation

plan, and financial plan.

and priorities, anticipate potential problems, and establish benchmarks. In

connection, an objective opinion enables to recognize inconsistencies or risks in

Objectives of the Business Plan

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 Risk

b. To determine the minimum and maximum capacity to produce the product.

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.

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

Management and Legal Plan

a. To start as soon as the business completes its legal documents to operate

b. To apply for a trademark for the product

c. To sustain the business long enough to be self-sustaining, meaning it can run

smoothly without the supervision of the partners.