BUSINESS PLAN

CHIKS AND PORK CHICHARON

GROUP 2
12-ST. MARK

Submitted to:

Mrs. Arlene A. Miguel

ABM Teacher

Submitted by:

Names of members

JANUARY 2020
 Table of Contents
PART. I. DEVELOPING A BUSINESS PLAN
SECTION I. POTENTIAL MARKET 1
1.1 Market Problem2
1.2 Proposed Solutions/Opportunities 5
1.3 Analyze Market Needs 5
1.4 Possible Products or Services 5
1.5 Screen the Proposed Solution 5
1.6 Selection of Product or Services 5
SECTION II. RECOGNIZE AND UNDERSTAND THE MARKET 1
2.1 Unique Selling Proposition and Value Proposition 5
2.2 Determine Customers 5
2.2.1 Target Market 5
2.2.2 Customer Requirements 5
2.2.3 Market Size 5
2.3 Validate Customer-Related Concerns 5
2.3.1 Interview 5
2.3.2 Focused Group Discussion 5
2.3.3 Survey 5
SECTION III. MARKETING STRATEGY 1
3.1 Marketing Mix (7Ps) 5
3.1.1 Product 5
3.1.2 Place 5
3.1.3 Price 5
3.1.4 Promotion 5
3.1.5 People 5
3.1.6 Packaging 5
3.1.7 Positioning 5
3.2 Develop a Brand Name 5
SECTION IV. 4Ms OF OPERATION 1
4.1 Describe the 4Ms of the Business 5
4.1.1 Develop a Product Description 5
4.1.2 Create a Prototype of the Product 5
4.1.3 Test the Product Prototype 5
4.1.4 Validate the Service Description of the Product and Market Acceptability 5
4.1.5 Potential Suppliers of Raw Materials 5
4.1.6 Value and Supply Chain 5
4.1.7 Qualified Workforce/People 5
4.2 Develop the Business Model 5
4.3 Forecast the Revenues of the Business 5
4.4 Forecast the Cost Incurred by the Business 5
4.5 Compute for Projected Profits 5
4.6 Develop the Business Model 5
 4.7 Company’s Five (3) Year Projected Financial Statements 5
SECTION V. BUSINESS IMPLEMENTATION 1
5.1 Business Implementation Plan 5
5.2 Business Transactions 5
5.3 Financial Statements 5
5.3.1 Income Statement 5
5.3.2 Balance Sheet 5
5.3.3 Cash Flow 5
5.3.4 Summary of Sales and Cash Receipts 5
5.3.5 Financial Analysis 5
5.4 Generate Overall Report 5

PART II. BUSINESS PLAN

SECTION I. EXECUTIVE SUMMARY 1
SECTION II. MANAGEMENT AND ORGANIZATION 1
SECTION III. PRODUCT/SERVICE PLAN 1
SECTION IV. MARKET PLAN 1
SECTION V. FINANCIAL PLAN 1

PART III. ENTREPRENEUR FAIR 2020

SECTION I. NARRATIVE 1
SECTION II. ATTENDANCE 1
SECTION III. DOCUMENTATION 1
List of Figures
Figure 1. Logo
List of Tables
Table 1. Balance Sheet
References
 PART. I. DEVELOPING A BUSINESS PLAN
SECTION I. POTENTIAL MARKET
1.1 Market Problem
A. The capital to be used in producing the products.
B.Limited sources for advertisement of the product.
C. Inability of using plastic in the school campus.
D. The cooperativeness of the members.
E. Taste of the customers.
1.2 Proposed Solutions/Opportunities
With the little sources that each of the member has, we are trying to create opportunities
in order to in a sluggish manner:
A. The capital to be used in producing the products.
 We are going to slowly fill the ingredients that are easy to produce and just
contribute for the rest of the materials needed. This way, we will be able to lessen
our expenses for the materials.

B. Limited sources for the advertisement of the product.

 The members as a whole team, will use different platforms just like our social
media accounts to advertise our product to the public.

C. Inability of using plastic in the school campus.

 We will another way to present our products to the customer. Just like how fast
food restaurants put food when customers ask for take outs.

D. The cooperativeness of the members.

 As young entrepreneurs each one of us should feel motivated in order to for us to
make good performance. We should uplift and encourage every members, since it
is for the betterment of the whole team.
 E. Taste of the customers.
 When it comes to the taste of the customers, it will never be easy to determine. As
for our team since almost all of our customers will be a student, we will search on
what taste the millennial has and try to innovate our product as possible as we
can.

1.3 Analyze Market Needs

A. Size of Market

In Connection to the size of Pilar College, Approximately, there are 2,500

students in the school. Consisting of the Junior and Senior High School students alone.

B. Customer’s Profile

With the approximated number, with age ranging from 12 to early 20’s it is
somehow easier to know what they are used to or like to be doing or eating.What the
Junior high school students like might not be too far as what the Senior high wants too.
From the taste that they like, their attention span, curiosity about our product up to the
things that they migt not like will almost be somehow the same.

C. Cultural Components

It is important for us yo know what their background is, especially that we are selling
both chicken and pork meat. Especially the muslim students because they are not
allowed to eat pork meat.

1.4 Possible Products or Services

 PRODUCTS INGREDIENTS
Pork Chicharon Flour ½ klg
Oil 1 ltr
Cornstarch ½ klg
Salt 100 grams
Pork meat 1klg
Chicken Skin Chicken skin 1 klg
Oil 1 ltr
Salt 100 grams
Cornstarch ½ klg
JUICE Nestea 250 grams

1.5 Screen the Proposed Solution

 Use paper cups for the food
 Generate Contribution for the capital
 Social Media to advertise our products
 Encourage each members to participate
 Search for the trend taste of the students

1.6 Selection of Product or Services

Description/
Products Ingredients/Procedure Procedure Price
*it is a well-known 1. Cut the
‘pulutan’ or snacks of pork meat
Pork Chicharon every Filipino. Crispness into pieces.
of the food is what makes 2. Clean it
the food so attractive when thoroughly. ₱20.00
being placed inside the 3. Boil it
mouth. with water
* the ingredients used are: for how
Oil,salt, pork meat many
minutes.
4. put the
salt.
5. mix until
the oil of the
meat is
visible.
6. strain it,
until dry.
 7.put the
flour.
8. fried.

*it is also a best known 1.Cut the

Fried Chicken Skin snack in the Philippines chicken skin
crispy as it is. Filipinos into small
also enjoy the taste of it pieces.
while having a little chat 2.wash it
with a friend. with clean ₱ 20.00
*ingredients are: water.
Oil, salt, chicken skin, Boil until
. half cook.
3. Mix with
Flour.
4. fry it.

Juice *cold and easy to make. 1.Mix the

Affordable and budget powder juice
friendly. with water ₱ 25.00
* ingredients are: and put iced
Powder juice, water, cubes.
icecubes.
 PART II. BUSINESS PLAN
SECTION II. MANAGEMENT AND ORGANIZATION
I. Company Name and Logo

Chicks and Pork Chicharon

II. Vision and Mission

Vision

To serve and to bring are the main goal of the business. Chicks and Pork Chicharon will
aim to make customer feel a simple yet so Filipino kind of snack by serving them with delectable
food and at the same time still abide by the rules and regulations of the School.

Mission
 Chicks and Pork Chicharon is a simple business that also gives simple needs of the
customers. The customers will be treated as a very important individuals she/he gives equality to
the business and a promotion of growth.

III. Key Personnel

The business is composed of the following Personnel:

The general Manager
Assistant to the Gen. Manager
Interior and Exterior Designer
Assistant to the Interior and Exterior Designer
Operation Staff
Assistant to the Operation Staff
Client Relation Staffs

IV. Workforce and Support Personnel

General Manager: Balasabas, Ailyn

- Is responsible for overseeing all administrative functions in her business.

Assistant to General Manager: Vidal, Savera

- Assist the general manager in managing daily business operations to ensure positive, safe
and profitable working environment.

Interior and Exterior Designer: Roca, Mary Joy

- The one who coordinates and manages the interior and exterior design.

Assistant to Interior and Exterior Designer: Rosal, Rhea Mae

 - Assist the Interior and Exterior Designer to coordinates and manages the interior and
exterior design.

Operation Staff: Tinapunan, Ariane

- The one who provide support to the client facing departments within a business.

Assistant to Operation Staff: Mendoza, Ian Edriz

- Assist the Operation staff and the one who performs administrative and customer service
duties.

Client Relation Staff

1. Ignacio, Khrizel
2. Garina, Cristel Deane
3. Usman, Princess Regina
- The one who find solutions in response to client concerns as well as through sales.

Cashier
1. Panaligan, Marinella
2. Dagupan, Reymark
- Responsible in welcoming the customers, answering their questions, and providing
recommendation. Operating scanners, scales, cash registers and other electronics.

V. Organizational Chart
 Tinapunan, Ariane
Operation Staff

VI. Ownership, Capitalization, Compensation and Incentives

A. Ownership
- The business was established by the students G12 St. Mark. And will be run by the
students in which also the ones who brainstormed about what should the business
have. The business is being spearheaded by Ailyn Balasabas.
B. Capitalization
- The capital was produced through our contribution of money. Since we are still
students, we had only gather small amount of capital only from excess of our
allowance.
C. Compensation and Incentives
- All compensations is paid as a based wage with additional incentives depending on
the extra effort they give.

VII. External Management Support

External
Management

Marketing Research
Vidal, Savera
Rosal, Rhea Mae
Balasabas, Ailyn

Sales Promotion
Roca, Mary Joy
Dagupan, Reymark
Garina, Cristel Deane
Ignacio, Khrizel

Selling Distribution
Usman, Princess Regina
Panaligan, Marinella
Mendoza, Ian
Tinapunan, Ariane