Recognize and understand the Market

A. Unique Selling Proposition and Value Proposition

SELLING VALUE
PRODUCTS DESCRIPTIONS PROPOSITION PROPOSITION
(HOW WE ARE (WHAT OUR
SELLING OUR PRODUCT CAN
PRODUCT) OFFER)
Chicharong Made up of meat of Unique packaging and By the crispness of
Bulaklak pork being fried affordability of the our product, it can
together with flour, oil product should also be help the students
and corn-starch also observed since our enjoy the taste of it
added with salt. focused customers are and could help them
students. feel stress free.

Chicken Skin Made from the skin Another packaging, This will give
of the chicken, for us to determine satisfaction to our
marinated, and fried the difference of the because aside from
using flour. pork and chicken the crispness, it will
meat. And also to also e budget
give assurance to our friendly for our
Muslim customers students.
that our product is
safe.

B. Determine Customers
Target market
 Students of Pilar
 Teachers
 Parents

Customer requirements
 Affordability of the product
 Easy to eat
 Healthy
 Convenient
  Delicious

Market size
C. Validate customer – related concerns
Interview
Focused group discussion
Survey

Product or service plan

A. Purpose of products /Services

As young entrepreneurs, the purpose of the product and services is not

only to gain profit, but also to satisfy the cravings of our customers. We
want that our Cripy, yummy homemade chicharon will be tasted by our
customers.

B. Product unique features

C. Material requirements and sources of supply

D. Process an equipment that will be used to manufacture the product/ services

PRODUCTS INGREDIENT MATERIAL PROCEDURE
S USED
Chicken -Chicken skin -Frying pan/ Step 1: pre
Skin -Cornstarch Fryer heat the pan
-Salt -Gastove with the oil
-Magic Sarap -strainer Step 2:
-oil -spatula prepare the
-plates cornstarch that
are mixed
with salt and
magic sarap
Step 3: coat
the
chickenskin
with the
mixture you
prepare Step
4: deep the
 chicken skin
to the oil and
waith for it to
be golden
brown Step 5:
strain the oil
form the
chicken skin
Step 6: serve
with
condements
Chicharong -Pork intestines -strainer Step 1: Boil
Bulaklak -salt -Frying the water with
-water pan/fryer salt, vinegar,
-oil -spatula dahon ng
-bawang -casserole laurel and
-dahon ng laurel -plate bawang Step
-suka -container 2: now put the
intestine to the
boiling water
Step 3: after
boiling strain
the intestine
Step 4: let it
air dry Step 5:
put the
intestine in a
container and
put in the
freezer Step 6:
un frozen the
intestine Step
7: fry the
intestine until
it become
golden brown
Step 8: strain
the oil from
the fried
intestine Step
9: serve with
condements
E. Production/service process and control

The Product/ Services process control may consist of the steps in the simplest from:
1. Choosing what food/product that we will be selling.
2. Buying the ingredients that we need for the food that we will be selling.
3. Making/Cooking the food.
4. Quality control (checking if the food is ok or testing the finish food products).
5. After making and checking the food we will start packaging the finshed
products.
6. After packaging the products, we will start already selling the finished
products.

F. Distribution Logistics

ChiXcharon will operate within the interval of our entrepreneur day and will
provide special delivery on every classroom of Pilar College. On service, we will provide
around 50-70 Chicharon per day. As the number of demands increase, the need for
additional service will also increases and it will be restricted to maintain
maximumefficiency.

G. Regulatory and other compliance issues

As we are under the regulations of Pilar college, we are in need of permission from the
Student Coordinator, Principal, and the president of Pilar College. The figure below
shows the letter: