Polytechnic University of the Philippines

San Juan Campus

BS Entrepreneurship

In Partial Fulfillment of
The Requirement in the Subject
Business Plan Implementation 1

Romelyn D.R. Calupaz,

Angel B. Denosta
Maria Sofia Andrea M. Gonzales
Angeliene A. Tulauan
Bachelor of Science in Entrepreneurship 4-1

Prof. Rizza Valdez De Vera

NOVEMBER 2021
 Table of Contents
CHAPTER I: Management Aspect……………………………………………………….....6
Business Name………………………………………………………………………....6
Form of Ownership……………………………………………………………………..6
Vision………………………………………………………………………………….....6
Mission…………………………………………………………………………………..6
Core Values……………………………………………………………………………..6
Organizational Structure……………………………………………………………....7
Job Descriptions………………………………………………………………………..7
Company Policies………………………………………………………………………9
CHAPTER II: Marketing Aspect…………………………………………………………....11
Business Name and Logo…………………………………………………………….11
Tagline…………………………………………………………………………............11
Product Description……………………………………………………………………11
Marketing Mix…………………………………………………………………………..12
Product Costing………………………………………………………………………..15
Product Cost Matrix……………………………………………………………………24
Summary List of Customers………………………………………………………….24
SWOTT Analysis………………………………………………………………………25
Business Canvas……………………………………………………………………...26
CHAPTER III: Operational Aspect…………………………………………………………27
Process Flowchart of the Business………………………………………………….27
Pre-Production Process……………………………………………………………….28
Post Production Process……………………………………………………………...29
Service Flow……………………………………………………………………………30
CHAPTER IV: Technical Aspect…………………………………………………………...31
Business Location…………………………………………………………………......31
Business Hours Operation……………………………………………………….…...31

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CHAPTER V: Financial Aspect……………………………………………………….........32
Projected Cost Requirement………………………………………………...................……32
A. Product Costing…………………………………………………………................32
B. Projected Sales……………………………………………………………………..46
C. Projected Income Statement………………………………………………….…..48
D. Projected Statement of Changes in Partner’s Equity………………………..…49
E. Projected Statement of Financial Position……………………………………….49
Actual Sales…………………………………………………………………………………….50
Actual Income Statement……………………………………………………………………..53
Statement of Cash Flow………………………………………………………………...…….54
Actual Statement of Changes in Partner’s Equity………………………………………….54
Actual Statement of Financial Position………………………………………………………55
Documentation………………………………………………………………………………..61

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EXECUTIVE SUMMARY
La Crêpe is a food business that is owned by 4 women and was formed with the thought
of introducing to Filipinos, especially citizens in Pasig the potential of crêpes by creating
an innovation through adding colors in the product. It is the first crêpe store to offer
delicious, pastel-colored and instagrammable crêpes here in the Philippines. La Crêpe
offers different menu combinations that customers can choose from that will definitely
exceed their taste expectations. It will be open on November 2021 at Barangay Ugong,
Pasig City. Since the physical store is located in a specific Barangay in Pasig, it is an
advantage since it is new to the community and it is the only crêpe store in Barangay
Ugong, it is unique and way different from other small food businesses that are already
selling in the location.

HIGHLIGHTS

Financial Overview
₱120,000 107000
₱100,000 90000
75000
₱80,000
61000
₱60,000 52000 43600
₱40,000 32000 32000 32000 32000
16200
₱20,000 8000
1100
₱0 -4500
February March April May June
(₱20,000)
-20000
(₱40,000)
Sales Net Profit Expenses

OBJECTIVES
To be one of the most popular crêpe store here in Pasig and be known for
serving delicious pastel-colored crêpes at an affordable price with outstanding services.
VISION
La Crêpe aims to be one of the known businesses who are offering delicious
crêpes and gives outstanding services.
MISSION
To satisfy customers cravings and exceed their expectations by serving quality,
instagrammable pastel-colored crêpes in this generation.

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KEYS TO SUCESS
L ively – mode of approach in serving the customers by always smiling and greeting
them.
A ccountabillity – to be responsible for maintaining freshness of products.
C ommitment – to our customers and to the quality of the products.
R eliable – business by providing great services to the customers.
E ntrepreneurial – mindset in dealing with customers and willingness to take risks to
build up the business.
P ersonable – appearance and manner to keep the customer’s relationship.
E legant – by providing exquisite product presentation.

DESCRIPTION OF BUSINESS
La Crêpe was formed because of the love of the owner in baking and her partners are
interested in engaging in food business. The owners combined their ideas and came up
with introducing crêpes to the Filipinos, specifically in Barangay Ugong at Pasig City,
since it is not known in that area. The main product of La Crêpe are pastel-colored
crêpes that are offered in different menu combinations with spread and fruit as its filling.
Customers has choice to finish it with ice cream on top or no ice cream, then choose
their choice of syrup and add on. The business will be opened at 510 M. Espiritu St.
Barangay Ugong, Pasig City on November 2021.
COMPANY OWNERSHIP
La Crêpe is a partnership business which is created by Andrea Gonzales, with her
partners, Romelyn Calupaz, Angel Denosta, and Angeliene Tulauan. They engaged in a
partnership business because of the similarities of preferences that they have when it
comes to baking and in wanting to come up with a food business. Ms. Andrea Gonzales
is the owner, she is the one who is responsible in handling the business, and also
delegates the other tasks to her four partners.

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LOCATION

510 M. Espiritu St., Barangay Ugong, Pasig City, Philippines

The business is located at 510 M. Espiritu St., Barangay Ugong, Pasig City.

INTERIOR
FRONT VIEW

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SIDE VIEW

INSIDE VIEW

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HOURS OF OPERATION
La Crêpe will only be open for 5 days every week.

DAILY OPERATION SCHEDULE

Tuesday - Saturday 1:00pm – 9:00pm

PRODUCTS

SUPPLIERS
The raw materials and ingredients for the crêpe will be bought at Pasig Mega Market
and Pure gold stores.

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SERVICE
PREPARATION OF THE CRÊPE BATTER (10 minutes)

Prepare all the

START ingredients needed for
the batter.
Measure all the dry
ingredients needed.
Measure all the wet
ingredients needed.

After mixing it all Mix together all the dry

together, put a small and wet ingredients, Mix well all the wet Mix well all the dry
amount of food color using an electric hand ingredients in another ingredients in a mixing
needed. mixer. mixing bowl. bowl.

BUSINES STORE PROCESS

Mix it all together, until Put the finished crêpe
the food color is mixed
well.
batter in a different
container to be used in
the kiosk.
END
Make the
crêpe
batter.
START Go to the kiosk
location.
Arrange the kiosk,
clean and set up.

Do a final check of all Fix the menu board Bring out all the other Bring out the crêpe
the equipments and and other designs of ingredients, fruits maker and other
ingredients needed. the kiosk. needed and arrange equipments needed at
them in containers. the kiosk.

The sellers can wear Get ready and prepare

their aprons, hair nets
and gloves.
for the coming of the
customers. END
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CRÊPE MAKING PROCESS (10 minutes)

Make the
START
Turn the crêpe maker Pour 3/4 cup of crêpe
crêpe on and set it to number batter into the crêpe
batter. 1. maker.

Fold the crêpe into Wait for 1-2 minutes

until the batter is Use the t-shape crêpe
half, and then add the Put the cooked crêpe spreader to spread the
customer's choice of on the circular plate. cooked. Then flip and
wait for another 1-2 batter evenly in
spread and fruit. circular motion.
minutes.

STORE VISIT SERVICE FLOW

Ask if they want ice
Fold the crêpe cream on top. Then Finish it some add-ons
triangularly and place START
it on the packaging.
pour the syrup
preferred by the
picked by the
customer and seal the
packaging.
END
customer.
“Good afternoon/Good evening,
Smile and greet the customer.
welcome to La Crêpe!”

“Can I get your order?”

Take the order of the customer.
“What would be your order?”

Get the payment of the customer. (Can be through cash or “That would be… / the total would be…”
online payment) Give the change, if there is any. “Here’s your change”

Prepare the order of the customer.

“That would be… / the total would be…”

Give the order of the customer with a smile.
“Here’s your change”

END

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STORE PICK-UP SERVICE FLOW

START

Customer placed an advace order through

Facebook page or text message.

Romelyn (Marketing & Sales) will respond and let

them fill up the order form details.

After the order form and payment has been

confirmed, Romelyn will let the cook know
regarding the order/s. (payment can be via cash
on pick up or online payment)

The cook will now prepare the order depending

on the time of pick up since it will only take 10
minutes to prepare the order.

Contact the customer and let them know the

crêpe is ready for pick up.

Give the order/s to the customer and get the

payment. (If it is cash on pick up only)

Thank the customer with a smile.

END

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MANAGEMENT

Andrea Gonzales
OWNER
(Production & Cook)

Angel Denosta Angeliene Tulauan

Romelyn Calupaz
OPERATIONS FINANCIAL
MARKETING &
(Pre-Production and (Supplies & Inventory
SALES (Selling)
Cook) and Cashier)

DUTIES AND RESPONSIBILITIES

PRIMARY ROLE RESPONSIBILITIES

 She is responsible for all the growth, stability,

direction and daily operation of the business,
Andrea Gonzales must be flexible in handling the business
conflicts over the sufficient raw materials,
OWNER budget and other aspect of the business. She
also must be skilled at managing and leading
her other partners.

 She is responsible for managing the activities

that are part of the production of goods. Her
Angel Denosta direct responsibility includes managing the
OPERATIONS operations process, embracing design,
planning, control, performance improvement,
and operation strategy.

Romelyn Calupaz  She is tasked to do the marketing campaigns,

developing pricing strategies, identifying new
MARKETING & SALES
customers, creating promotions as well as

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 online marketing and social media strategy. It
is also her task to handle and update the
business’ Facebook page and respond to the
online customers.

 She is responsible for tracking the financial

progress of the business and reviewing or
analyzing the sales reports and adjusting
Angeliene Tulauan sales activities or expenses to meet the
FINANCIAL budgets of the business. She must also
ensure to maintain and follow the pay as you
order system for store visits and payment first
policy for online orders and pick-ups.

 She is tasked to do in the overall production

process, responsible in planning, coordination
Angeliene Tulauan and control of the production process. Also
responsible to make sure product and
PRODUCTION MANAGER services are produced efficiently and that the
correct amount is produced at the right cost
and level of quality.

SECONDARY ROLE RESPONSIBILITIES

 She is responsible in helping with the
Andrea Gonzales production of the products and also in the
PRODUCTION AND COOK preparation for the orders.
 She is responsible in leading the pre-
production for the crepe batter making and to
Angel Denosta ensure the accuracy and taste of the batter is
PRE-PRODUCTION AND the same in every making. While she is also
COOK assigned to take turns with the owner in
cooking the crepes.

 While the other employees are doing their

assigned jobs and tasks, she is responsible in
Romelyn Calupaz selling and encouraging customers to buy.
SELLING She must also greet and assist the
customers, while serving as the front line for
all their questions.
Angeliene Tulauan  She is in charge, in maintaining and

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 monitoring the current inventory levels,
making daily inventory reports and managing
SUPPLIES AND INVENTORY
the supplies of the business, while she is also
AND CASHIER
the cashier and the one who handles all the
payments.

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MARKETING
MARKET ANALYSIS

Age Range Gender

5%
10%
15%
30%
50%
35%
50%

Gen Z (Age 13-17) Millenials (Age 18-34)

Gen X (Age 35-50) Other Adult (Age 50 Above) Female Male LGBTA+

Based on our research at Barangay Ugong-proper in Pasig, the pie graphs above show
that 50% of our target customers are mostly Female and will mostly be coming from the
millennials and generation Z. Barangay Ugong-proper has a total population of 9,098,
which mostly consist of female.
MARKET SEGMENTATION

Socio Economic
10%

20%

70%

Lower Class Middle Class Upper Class

Based on our research at Barangay Ugong-proper, our target customers will be mostly
coming from the middle class with a 70% total percentage, and will have 20% potential
customers coming from the lower class. While 10% will be from the elite class. Since
Barangay Ugong-proper mostly consist of middle to lower class.

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TARGET MARKET
The ideal customers of La Crêpe are from ages 13 years old and above, most likely
Female, around Barangay Ugong-proper in Pasig City. But those who are aged 13
below can still buy from our business, since we do not enclose our business into a
specific age.
POSITIONING
Through the thought that if they hear La Crêpe, the first thing that our customers can
think of is a “normal crêpe”. But La Crêpe is the only store that offers pastel-colored
crêpes, and we also serve delicious and instgrammable crêpes.
COMPETITION
La Crêpe is the only one crêpe store at Barangay Ugong, Pasig City but there are other
businesses that offers different food snacks around such as;
 CK Lemonade and Snack House
 Toto Shawarma
 Shenn’s Pizza
 Mr. Prito & Big Bite Sandwich
 Liam Levi Buns & Sandwiches
 Ha? Hakdog? Corndog!

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SWOTT ANALYSIS
Internal
Strengths Weaknesses
 The first crêpe stores in Barangay  Reduce the number of delivery option to
Ugong, Pasig City. distant locations.
 Offers variety of choice on menu.  Product price increase due to rising cost
 Only freshest ingredients, hand-held of ingredients.
crepe.
 Insufficient availability of the raw
 New to the eye of the generation today.
 Offer affordable price. materials.
 It brings new trend of food to the area,  Changing customer patterns.
which will entice to customer to try.
 Emphasis on product quality.
 Offer coupons to reward for the
customers loyalty.
 Pre-ordering through online.
 Fewer interaction to avoid Covid virus.
External
Opportunities Threats
 Increasing advertising through social  Cost rising with time due to food
media. ingredient cost rising.
 To make the first successful crepes  Changing Season (cause of limited of
vendor outside of the restaurants. raw material like mango)
 To make the dieting people as a  Increase the number of competitors
customer of La Crêpe. who offering crepes
 Partnership with a rising beverages  Lockdown measures or restrictions.
businesses such as Milk tea Sop,  Virus apprehentions.
Coffee Shop, Lemonades and etc.
 Produce business local search
optimization

Trends
 Crêpe is usually good for dessert, but can also
be eaten as a meal.
 Instagrammable presentation of the product.
 Popular in taste in the millennials because of
their skew in sweet foods.

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PRODUCT COSTING

PRODUCT COST MATRIX

Plain Banana Mango Plain Banana Mango Plain Banana Mango
Chocolate Chocolat Chocolate Cream Cream Cream Peanut Peanut Peanut
e Cheese Cheese Cheese Butter Butter Butter
Total Raw
Materials & P 23.44 P 25.44 P 26.44 P 27.20 P 30.40 P 30.20 P 22.82 P 25.82 P 25.82
Packaging
Labor Cost P 2.00 P 2.00 P 2.00 P 2.00 P 2.00 P 2.00 P 2.00 P 2.00 P 2.00
Mark-up
P 23.44 P 25.44 P 26.44 P 27.20 P 30.40 P 30.20 P 22.82 P 25.82 P 25.82
(100%)
Total Cost P 48.88 P 52.88 P 54.88 P 56.40 P 62.80 P 62.40 P 47.64 P 53.64 P 53.64

TOTAL SRP P 50.00 P 55.00 P 55.00 P 55.00 P 65.00 P 65.00 P 50.00 P 55.00 P 55.00
Each of the product are costed in response to its cost and will be expecting a 100%
mark-up.

Checked by:

__________________________
Prof. Chino Salcedo
HM Professor

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ADVERTISING AND PROMOTION
POSTERS

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 COUPON

STRATEGY AND IMPLEMENTATION

Management

 Determine the rules, responsibilities and relationship

 Take corrective action such as adjust or revise as necessary
Marketing
 Post daily and weekly updates on the Facebook page
 Come up and add more menu combinations
Operations
 Monitor the progress and performance
 Expert in managing the entire production process, including food preparation,
cooking, assembly, and cleaning the work area.
Financial
 Always update and keep track the daily, weekly and monthly financials
 Accuracy in financial reporting

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APPENDIX
FINANCIAL

Checked by:

____________________________________

Prof. R-Jhai Tagle Balcita

SALES FORECAST

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