BUSINESS PLAN

SUBMITTED BY:

Gianne Mae Sarmiento

Lorraine Fuggan

Jan Nicole Daquial

Riza Taguiam

Marlen-Joy Ambona

Andrea Ardilles

Zhyron Chester Millan

SUBMITTED TO:

Mrs. Amy Liberty Paguyon Casibang

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Contents
1.0 Introduction................................................................................................................................4
1.1 Mission...................................................................................................................................4
1.2 Vision.....................................................................................................................................5
MANAGEMENT SECTION...........................................................................................................6
2.0 Organizational Chart..............................................................................................................6
2.1 WORKERS............................................................................................................................7
MARKETING SECTION...............................................................................................................7
3.0 Product Description................................................................................................................7
3.1 Price.......................................................................................................................................8
3.2 SELLING LOCATION..........................................................................................................9
3.3 Promotional Activity..............................................................................................................9
FINANCE SECTION....................................................................................................................10
4.0 Capital Amount....................................................................................................................10
4.1 Expected Daily Sales...........................................................................................................11
4.2 Expected Daily Expenses.....................................................................................................11
4.3 Income per Day....................................................................................................................12
PRODUCTION SECTION............................................................................................................13
5.0 Production Area Lay-out......................................................................................................13
5.1 Equipment Needed...............................................................................................................14
5.2 Material and Utensils Needed..............................................................................................14

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Purok 6, Bagumbayan , Tuao , Cagayan

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1.0 Introduction
Pancit Lomi is one of the many varieties of Filipino noodle dishes and this originated from
the Chinese dish "Lor Mee" which is nearly similar in ingredients and preparation. In 1968, a
Filipino-Chinese restaurateur by the name, To Kim Eng introduced the noodle dish in Lipa City,
Batangas, Philippines. His recipe eventually became a hit among his mahjong co-players.
Subsequently, he established the first lomihan (Lomi house) in Barangay Marawoy, Lipa City,
and earned the title Lomi King. A bowl of lomi typically has thick egg noodles, pork liver, fish
balls, kikiam, and quail eggs, all swimming in a thick broth and occasionally topped with a
whisked egg.

The usual method of cooking lomi is using the large pot. This toll is where you will sautee
all the aromatics, boil the broth and cook the noodles– all in one big dish. Most Lomi House and
carinderias employ this technique in the Philippines. The “Instant Pot” is the brand name of the
cooking tool you can use to prepare this dish. This device is almost the same as the pressure
cooker. However, Instant Pot is digital and more convenient to use. Since you won’t be needing
its meat tenderizing function for your Pancit Lomi, the main goal of using instant pot is to save
you some time and attention to cook the dish. You will only need to set it up, put all the
ingredients at once, wait for a few minutes, and you’re good to go. This method will result in a
healthy lomi variant as you will skip the sauteeing part. However, you may have to sacrifice
some of the elements as well as flavors that you can get in a traditional lomi.

According to Michael Juarez, a culinary graduate of SAIT in Calgary, "Food can be its
own language of love and appreciation, or even its own apology, in a sense." It's one of the most
basic human needs, and sharing a meal is often considered a central aspect of home life and
family relationships. At a table where grandparents, parents and children come with their
different values and expectations, food can be common ground and peacemaking. Filipino foods
are unique because we, Pinoys love to explore different dishes that corresponds to our taste buds.

LOveMI with a tagline "Nais namin ang LOMI-gaya ka" is a Lomi House that serves
comfort food and give greatness to customers in one bite. Our business name is based from us
(Filipinos) who are known to be food lovers. What makes LOveMI's Lomi special is that we
serve our Lomi fresh from the pot because we believe that you can best eat our dish while
steaming hot. We ensure that we will serve a well-cooked noodles with a generous amount of
meat and vegetable toppings. LOveMI also add condiments (mixture of soy sauce, calamansi,
and some red chopped chillies) to make your Lomi extra hot and special.

1.1 Mission
Our mission is to serve and nourish customers with healthy quality, delicious food, and excellent
service at a reasonable price.

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1.2 Vision
We see LOveMI growing into a larger entity, eventually branching out to different locations and
to be the consumer's first choice for food. In LOveMI, we hope to serve more customers and
bring them a happy tummy.

1.3 Objectives

● To earn for the business growth

● To have a minimum of 50 customers daily

● To have a target income of P3,000.00 daily

● To be a popular lomi in town

● To create jobs for the community members

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MANAGEMENT SECTION
2.0 Organizational Chart

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2.1 WORKERS
OWNER/ MANAGER:

Gianne Mae Sarmiento – manage employees and provide customers with pleasant dining
experiences.

CASHIER:

Lorraine Fuggan – responsible for interacting with customers and accepting payment from
them for products provided.

COOK:

Zhyron Millan -  responsible for preparing meals and follow establishment recipes.

DISHWASHER:

Marlen-joy Ambona & Andrea Ardilles – responsible for ensuring the cleanliness and
sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine
cleaning methods. 

WAITRESS/SERVER:

Jan Nicole Daquial & Riza Taguiam – responsible for greeting guests and taking drink and
food orders. Staying attentive to the needs of guests in the dining area. Delivering food from the
kitchen to the guests. Ensuring the food order is made correctly by kitchen staff and looks
presentable for guests.

MARKETING SECTION
3.0 Product Description
Here’s everything you need to feel warm this BER-months that will surely tingle your taste buds.
Try our Premium Lomi that comes with different sizes (REGULAR LOMI, SPECIAL LOMI,
LOMI OVERLOAD). For ordering online, visit our FB page “LOveMI official”.

 We serve our lomi warm

 Well-cooked noodles
 Overload toppings
 Budget-friendly
 Delicious
 Open for delivery

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3.1 Price
REGULAR LOMI – P60.00

SPECIAL LOMI – P100.00

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LOMI OVERLOAD (GOOD FOR 3 PEOPLE) – P150.00

3.2 SELLING LOCATION

You can find LOveMI Purok 6, Bagumbayan , Tuao , Cagayan.

3.3 Promotional Activity

 First 10 customers in LOveMI’s opening will get a 10% discount.
 Buy 3 Lomi Overload and get 1 Regular Lomi for free.
 Spend minimum of P500.00 for free shipping

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FINANCE SECTION
4.0 Capital Amount
Ingredients

PARTICULARS AMOUNT
5 kls. Lomi Noodles (50.00 per kilo) P250.00
3 dozen small size eggs (150.00 per dozen) P450.00
4 kls. Grinded pork (250.00 per kilo) P1,000.00
1 kilo onion P160.00
1 ½ kilo garlic (60.00 per kilo) P180.00
3 kls. Cabbage (90.00 per kilo) P270.00
3 kls. Carrots (100.00 per kilo) P300.00
4 kikiam (45.00 per pack) P180.00
3 fishball (40.00 per pack) P120.00
5 L cooking oil (110.00 per bottle) P550.00
½ kl. Salt (10.00 per kilo) P5.00
1 kl. Lemon/calamansi P90.0
1 big chilli oil P150.00
1 kl. Cornstarch P100.00
2 big bottles soy sauce ( 50.00 per bottle) P100.00
9 chicharon (3 for 100.00) P300.00
300 pcs. Siomai (60 pcs for 135.00) P675.00
5 packs of shanghai (145.00 per pack) P725.00

Materials, Utensils and Equipments

PARTICULARS AMOUNT
50 pcs. Serving bowl (plastic) (15.00 per piece) P750.00
70 pcs. Spoon (stainless) (5.00 per piece) P350.00
70 pcs. Fork (stainless) (5.00 per piece) P350.00
1 kitchen stove P1,200.00
2 wok pan (1,300.00 each) P2,600.00
1 big cooking vat P1,700.00
1 set kitchen knife P275.00
2 chopping board (50.00 each) P100.00
3 scoops (50.00 each) P150.00
4 platters (135.00 each) P540.00
1 water jug P250.00
20 pcs. Plastic glass (10.00 each) P200.00
6 plastic big tables (1,500.00 each) P9,000.00
3 wooden benches (800.00 each) P2,400.00
8 round plastic chairs (450.00 each) P3,600.00
5 aprons (35.00 each) P175.00
5 hair nets (10.00 each) P50.00

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Cooking gloves P20.00

Maintenance

PARTICULARS AMOUNT
5 rolls tissue (10.00 each) P50.00
12 sachets dishwashing liquid (7.00 per sachet) P84.00
3 pcs. Sponge (12.00 each) P36.00
LPG P880.00

Worker’s Monthly Salary

PARTICULARS AMOUNT
2 COOKS (9,750.00 each) P19,500.00
2 DISHWASHER (9,000.00 each) P18,000.00
2 SERVER/WAITRESS (9,000.00 each) P18,000.00
CASHIER P9,000.00

EXPENSES

PARTICULARS AMOUNT
BUSINESS PERMIT P1,500.00
RENT (MONTHLY- P5,000.00) P20,000.00
*3 months cash advance(15,000.00)
TOTAL CAPITAL AMOUNT: P116,365.00

4.1 Expected Daily Sales

PARTICULARS AMOUNT
10 orders regular lomi P600.00
10 orders special lomi P1,000.00
10 orders lomi overload P1,500.00
TOTAL P3,100.00

4.2 Expected Daily Expenses

PARTICULARS AMOUNT
4 kls. Lomi noodles (50.00 per kilo) P200.00
1 ½ dozen small size egg (150.00 per dozen) P225.00
1 kl. Grinded pork (250.00 per kilo) P250.00
2 cloves onion (6.00 per clove) P12.00

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3 cloves garlic (5.00 per clove) P15.00
1 kl. Cabbage P90.00
½ kl. Carrots (100.00 per kilo) P50.00
2 kikiam (45.00 per pack) P90.00
1 fishball P40.00
1 L cooking oil P110.00
1/8 kl. Salt (10.00 per kilo) P1.25
¼ kl. Lemon/calamansi (90.00 per kilo) P22.50
¼ kl. Cornstarch (100.00 per kilo) P25.00
2 rolls tissue (10.00 each) P20.00
1 sachet dishwashing liquid P7.00
1 pc. Sponge P12.00
180 pcs of siomai (60 pcs for 135.00) P405.00
3 packs of shanghai (145.00 per pack) P435.00
Fare P100.00
TOTAL P2,109.75

4.3 Income per Day

P3,100.00 (expected daily sales)

P2,109.75 (expected daily expenses)

________________________________

P990.25

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PRODUCTION SECTION
5.0 Production Area Lay-out

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5.1 Equipment Needed
Hairnet

Apron

Cooking gloves

5.2 Material and Utensils Needed

Serving bowl

Spoon

Fork

Kitchen stove

Wok pan

Cooking vat

Kitchen knife

Chopping board

Scoops

Platters

Water jug

Plastic glass

Tables

Wooden benches

Chairs

REFERENCES:

https;//eatlikepinoy.com

https;//prezi.com

https;//www.cbc.ca

https;//hospitalityinsights.ehl.edu

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