Republic of the Philippines

Department of Education
Region VIII
Division of Leyte

JUAN VILLABLANCA MEMORIAL HIGH SCHOOL

Pastrana, Leyte
Senior High School Department
_________________________
Business Plan
Nanay’s Homemade Atsara
____________________________________

In partial fulfilment of the Course Requirements in

Entrepreneurship
________________________

Submitted to:
KAYE KAREN EMPILLO – NAYAD
Teacher II

Submitted by:
FABI, JIMS
MAS, JOHN PAUL
ABRETIL, SHARMAINE
ADVINCULA, MELIZA P.
CAMINO, ANDRIA V.
CARZON, MYRA B.
NAIG, SUNSHINE P.
SACURA, EUZINETH
SEDANZA, NATHALIE T.

Date Submitted:
March 22, 2018
 TABLE OF CONTENTS

I. Introductory Pages
1. Table of contents
II. Business Description
1. Product/Service Description
2. Company Description
3. Overview of the Industry

III. Environmental Analysis

IV. Marketing Plan

V. Product/ Operation Plan

VI. Organizational & Management Plan

VII. Financial Plan

VIII. Socio-economic Benefits

IX. Appendix
 INTRODUCTORY

II. BUSINESS DESCRIPTION

1. Product Description
Atsara is a famous Filipino side dish. It is perfectly made from fresh
green papaya that brings a lot of health benefits. It contains papain, an enzyme
which helps in digesting food and it is also rich in Vitamin C. Carrots, bell pepper,
black pepper, ginger and garlic are the other ingredients used in this product
which also contains other relevant health benefits. Nanay’s Home-Made Atsara
doesnt include any preservatives and food additives that has a side effect when
it comes to our health. Furthermore, the condiments added to enhance the
quality of the product are all organic. The vinegar used, comes from the coconut
farmers which makes the famous “tuba” here in Pastrana and at same time the
coconut vinegar with no preservatives added in the process of making. Iodized
salt was used and a natural brown sugar instead of white.
Nanay’s home-made Atsara followed the traditional way of making
the product (Atsara) starting from how it should be made. It doesn’t use much
machineries in grating the papaya and in squeezing it to remove its water
particle to ensure its process of good preservation.
When it comes to its packaging, Nanay’s Home-Made Atsara offers a
personalized design jars, designs for different kinds of occasions or events that
is a best gift for the customers loved ones.
.
 What makes your product or service different from the competitors or
those available in the market.

Our product offers different sizes of jars where Atsara is placed and
the price of it varies on the size of the jar (small, medium, large). It
follows the traditional way of making Atsara to obtain its original and
traditional taste without adding up any preservatives and food additives
that contains chemical and gives a harmful effect to our health. We also
offer a personalized design of the jars. A design for different kinds of
occasions and events that is a best gift for the customers loved ones.

2. Company Description
Nanay’s Home-Made Atsara located at Zone 2B Brgy. Katipunan Sta Fe
Leyte (Sedanza’s Residence)
 MISSION

Nanay’s Home-Made Atsara aims to promote and

preserve Atsara as one of the traditional Filipino
side dish.

VISION

We visualize the gradual accumulation of Nanay’s

Home-Made Atsara and be the major rationale
for the rise of market rate and economic rank of
Pastrana.

Nature of business/ service offered

Nanay’s Home-Made Atsara offers a traditional way of making Atsara.
We also offer a personalized design of the jars. A design for different kinds of
occasions and events that is a best gift for the customers loved ones.
Business Ownership
Nanay’s Home-Made Atsara is business owned by Atsarap
Corporation which involves nine (9) persons working together to achieve their
mission and vision.

Brief History
Nanay’s Home-Made Atsara just started as an idea of Grade 12
Humanities students of Juan Villablanca Memorial High School as one of their
major and final output in Entrepreneurship. Nine (9) minds worked together to
deliberate and come up with this kind of venture which is now called as
“Nanay’s Home-Made Atsara” with their corporation namely ATSARAp
Corporation.
ATSARAp Corporation follows an ethical steps for the legality of their
business. It’s primary target involves 15 barangays in Pastrana and one
barangay of Sta. Fe which is Katipunan from where the owners live and those
that are nearer to their place to make their distribution easier and to minimize
the expenses specifically travel expenses.
This business started with a total capital of 4,200.00 Php. that comes
from the combined capital of each member of the Corporation and will
continuously expand.

III. ENVIRONMENTAL ANALYSIS (SWOT)

Resource
Analysis

RESOURCES STRENGTHS WEAKNESSES

Money - There are individuals - The finance owned by

who are willing to the proprietors are not
support this business. sufficient.
- Most of the raw
ingredients are not
costly.

Materials - Most of the materials - Possibility of shortage.

or equipment’s needed
are already available.
- The raw ingredients
are not difficult to find
(e.g. papaya)

Machines - Limited machines are - Limited but expensive.

needed.

Methods - Easy procedures or - It consumes much time

process of production. in the process of
production since the
entrepreneurs follow
the traditional way of
making Atsara.
 Manpower - The advisor of the - The entrepreneurs are
entrepreneurs in the not skilled enough and
process of making still needs a proper
Atsara is well skilled and guidance for the process
knowledgeable. of production.

Management - Cooperation of each - Tiredness, for the

member, and abiding entrepreneurs itself will
the rules and policies do all the process of
created. production and some of
the distribution process.

Moment / Time - During free time, the - process of

entrepreneurs can make preservation takes time.
the product aside from
following the production
schedule.

ENVIRONMENT OPPORTUNITIES THREATS

Socio-cultural - Available for all / - Health consciousness.

general. e.g. sensitive taste,
(e.g. religion, age, allergic etc.,
gender etc.,)
- Atsara is a famous
Filipino side dish.

Technological and - Can be promoted - Some might destroy

technical through social media. the image of the
product.
Indirect selling

Economic - Rise of Market Rate. - Competition might rise.

- The place where the - Competitors might get
product is created will be an idea from our
known. product/business.
- No strong competitor.

Natural
- The main ingredient of - Natural disaster might
 the product can be destroy the raw
easily found in our materials planted and
environment and grows will cause the decrease
easily when planted. in production

Political - The business will - If a politician has

undergo and will abide his/her own business
the policies such as that is against on this,
following the he/she might use his/her
requirements needed in power to ruin the
starting a venture. business.
- Can be known/served
for political sessions and
some other political
gatherings.

Peace and Order - No nearby - Competitors might get

neighbourhood that an idea prior to the
might interrupt the business.
production process of
the business.
- Safe project site. Brgy.
Katipunan is a drug free
community.

- No age limit. - Might increase in

demand and decrease
Population of supply or vice versa.

- For senior citizen/4P’s - Increase in

Government Program beneficiaries release. competition.
- “tabo”
- selling Direct

IV. MARKETING PLAN

1. MARKET ANALYSIS
 Target Market
- People in the Municipality of Pastrana and Sta. Fe Leyte.

 Primary Target Market

- Families, students, professionals.
- Food court businesses, canteen, restaurants where in they
can serve the Atsara as a side dish or appetizer.
 Secondary Target Market
 - People who negotiate to buy the product through delivery
processes coming from far places not located in Pastrana
nor in Sta. Fe Leyte.

 Competition
Only few are selling Atsara here in Pastrana and they don’t
have a concrete schedule (production schedule) of selling. And if
there were some, their way of packaging is not that attractive and
they’re selling it mostly in a uniformed price.

 Market Share
To sell five (5) bottles of Atsara product in our fifteen(15) primary
target barangay’s in Pastrana and includes Barangay Katipunan Sta.
Fe, Leyte making it 16 Barangays all in all.
Market Share = No. of barangays x 5 bottles/barangay x 264 days
= 16 x 5 x 264
=21, 120 bottles of Atsara/year

Market Size Profit = 21, 120 x 440.00 (not personalize)

648.00 (personalize)

PERSONALIZED JARS
Price Size Total Amount/Year
28 Small 236,544.00
67 Medium 566, 016.00
113 Large 477, 312.00
Total 1,279,872.00

NOT PERSONALIZED JARS

Price Size Total Amount/Year
25 Small 211, 200.00
65 Medium 549, 120.00
110 Large 464, 640.00
Total 1, 224, 960.00

Note: [No. of Barangays x No. of Jars sold per day (Small and Medium =2 Jars
and Large= 1 Jar) x Total number of days (264 days in a year)]
 Size of Jars Number of Jars Sold per Year
Small 8, 448
Medium 8, 448
Large 4, 224

Expenses:
 200.00 per day for ingredients = 10 jars
=1, 600.00 for 80 jars
=422, 440.00 per year

 30.00 per jars

=30.00 x 80 jars
=2,400.00 for 80 bottles
=633, 600.00 per year

 46.00 per liter of gasoline (4 liters per day)

=184.00 per 4 liters
=48, 576.00 per year

Total Expenses: 1, 104, 576.00 per year

2. SALES FORECAST / PROJECTED DEMAND

- Approximately, 15 families of some of the barangays of Pastrana loves
atsara.
3. MARKETING OBJECTIVES
 To promote and preserve Atsara product as one of the traditional
Filipino side dish.
 To accumulate the market rate and economic rank of the
Municipality of Pastrana.
4. MARKETING STRATEGY / PROGRAM
 Product
A home-made Atsara perfectly made from fresh green
native papaya, mixed with some healthy ingredients such as
carrots, ginger, bell pepper, black pepper, and garlic. The
 condiments used are organic coconut vinegar, brown sugar and
salt. Its bottle will have a personalized design that varies base on
the request of the customer and occasion (like fiesta and etc.).
The design will be pasted outside of the bottle (packaging) and in
additional, there will also be a design placed inside of the jars that
is edible at the same time healthy because the proprietors wil be
using carrots, pineapple, raisins and pipino.

 Price
The price will vary base on the size of the bottle where Atsara is
placed and the customers demand for the personalized jars.

Size of the bottle Price With design /

personalized

Small Php.25 Php.28

Medium Php.65 Php.67

Large Php.110 Php.113

 Place / Distribution
- Home-based, Brgy. Katipunan Sta. Fe Leyte (Sedanza’s
Residence)
- Distribution will be established through the following:
- Phone calls, phone number will be attached and pasted at
the bottle where the product is placed.
- Facebook page, can send us a request or inquiries for
delivery or order.
- Distribution process:
A motorcycle vehicle will be used in distributing the product
to the customers. The driver of the vehicle owns the complete
requirements such as driver’s license and etc. to make our
business more credible in abiding the laws. Adding up, the driver
will also be in its proper attire (helmet etc.) to ensure its safety in
the process of delivery.
  Promotion
- Promotional tool: Advertising through Facebook page.
A page will be created in promoting the product of the business to
earn more customers since social media nowadays is very open
for all. This page contains and highlights the distinctive
characteristics of the product.

 Plan of Action

In every two (2) medium/large size of bottle purchased by

the customers, there will be a free / one additional by product of
the business. And if the customers want a personalized bottle
depending on their request or base on event (e.g. fiesta), the
entrepreneurs will do its task to give the customer their desired
option or design of the bottle. If the entrepreneurs have already a
design for the bottle, they will ask first the insight and permission
of the customer if he/she likes the design created for the
personalized bottle. Additional payment will take in.

 Budget

The planned budget for this reached the amount of 4,200

php. since the materials or ingredients of this product are not
costly and some of the equipment needed for the production are
already available. The papaya as the main ingredient can be
easily find at the environment (e.g. yard of the owners).

 Control
Continue giving the good quality of the business offered to
its customers.

V.
1.Product or Services
a) Products;
Our product is a homemade “Atsara” perfectly made from
freesh green papaya and other mixed spices and condiments that
will undergo into preservations to earn its way into a high quality of
taste.

b) By-products;
-Vegetable Lumpia
 2. Raw Material Requirement
The materials needed for this product must contain the following
requirement:
- Good quality of service
- Cleanliness
-
-

3. Production Process
First, wash the ingredients and equipment needed in the production
of the product. Make sure it is thoroughly clean. Then, peel off the papaya
and other ingredients like carrots, ginger, and garlic. Afterwards, grate the
papaya and slice thinly the carrots, garlic, bell pepper and ginger. Squeeze
the papaya to remove its water. Make sure that it is well-squeezed to
secure its long-lasting preservation. Then mix it together.
For the liquid ingredients or condiments, boil a vinegar. Put a sugar,
salt and black pepper on it. Cover it for 2 to 5 minutes. Furthermore, put the
mixed grated papaya and thin-sliced carrots, garlic, ginger and bell pepper
in a bowl and pour the boiled liquid ingredients. Lastly, put it in bottles and
preserve it for atleast 3 to 5 days before selling or distributing to the
customers.

4. Production Schedule

In every first week of each month, the production process will be

conducted, and for the rest of the month the selling and distribution
process will take in part.

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

AY

PRESERVATION PROCESS

SATURDAY

PRODUCTION PROCESS

SUNDAY
 Project Site

Nanay’s Home-Made Atsara is located at Zone 2B Barangay Katipunan

Sta.Fe Leyte of Sedanza’s residence.

1. Building design and layout

House Layout and Kitchen Layout

2. Machineries and Equipment

Equipments used for the Machiniries for the production

 Production

 Measuring cups and  Refrigerator

spoons
 Chopping board
 Knife
 Wooden ladle Machineries for distribution
 Casserole, stainless
 Muslin bag/cheese cloth
 Colander  Motorcycle vehicle
 Bowl
 Sterilized glass jars

3. Utilities
Before and after the process of production the assigned personnel
will do the task of cleaning.
 Electricity, for the refrigerator (lights if necessary(night
production))
 Water consumption
 Cleaning up before and after the production.

4. Waste Disposal
A plastic container is placed a few meters away from where the
production takes place and where the product is made. After the production, the
assigned personnel for the cleaning up of the site and equipment’s will collect
all the trashes and throw it on its proper waste disposal (compost pit) located at
the backyard of the site.

VI. ORGANIZATION AND MANAGEMENT PLAN

1. PRE-OPERATING PERIOD
After the process of production (every first week of the month) the
operation period will take into account. Monday to Saturday, our business will
be open for selling and accepting inquiries from the customers. During this
days, the company will be open from 6:00 a.m-9:00 p.m. The owners day for
their rest is every Sunday.

2. OPERATING PERIOD
a. Type of Business Organization
 Corporation.

b. Organizational Chart

MELIZA ADVINCULA
MANAGER

NATHALIE SEDANZA SHARMAINE ABRITEL

ASST. MANAGER TREASURER/AUDITOR

ANDRIA CAMINO
EUZINETH SACURA JIMS FABI
MYRA CARZON
UTILITY JOHN PAUL MAS
SUNSHINE NAIG
DISTRIBUTION PROCESS
PRODUCTION PROCESS

c. Personnel Qualification and Function

The personnel’s must meet the following qualifications:
 Age: 18 y/o and above (girl / boy)
 Responsible with his/her assigned task.
 Hard-working
 Have a pleasing attitude.

MANAGER, makes sure that the business goes well. Will
entertain the customer’s request via phone calls, or
inquiries through the facebook page. Reviews and record
the report given by the asst. manager coming from the
treasurer/auditor.
ASST. MANAGER, receives and check the report given by
the treasurer/auditor. Maker of the personalized bottle.
TREASURER/AUDITOR, do the task of budgeting, the
business expenses, personnel’s allowance, the payments,
profits and other relevant external and internal financial
reports.
PRODUCTION STAFF, will do the process of production,
making of Atsara, packaging, making designs (internal and
edible designs).
UTILITY, makes sure that the equipment used before and
after the process of production is thoroughly cleaned so as
the site.
 DISTRIBUTION STAFF, will do the delivery process. But,
since it is not always or the delivery process is not fixed,
and is only base on the customer’s request, they can also
help in ensuring for the cleanliness of the site and some of
the process of production.
d. Personnel Compensation
The owners of the business are also the personnel’s involved,
they agreed to have their allowance in every fifteen (15) days, base on
their spent fair (travel from their place, to the project site located at brgy.
Katipunan Sta. Fe Leyte).
3. MANAGEMENT POLICIES
To run the business in a smarter way and to become more productive
and in harmonize, the following policies must be followed:
 Punctual. Be always on time in every meet up.
 Be responsible with the assigned task.
 Respect one another.
 Set aside personal issues from work.
Before the process of production:
 Must wear the proper attire such as:
 Hairnet
 Apron
 Gloves
 Face mask
 Make sure that the equipment used is properly cleaned.
 Site must be clean.
Before the distribution process:
 Must wear proper attire such as:
 Helmet
 Jacket
 Closed shoes
 Must deliver the product base on the customer’s desired
time.

4. OFFICE SUPPLIES AND EQUIPMENT

 Production equipments e.g.,

 Measuring cups and spoons
 Chopping board
 Knife
  Wooden ladle
 Casserole, stainless
 Muslin bag/cheese cloth
 Colander
 Bowl
 Sterilized glass jars

Chairs and tables.

5. OFFICE FURNITURE AND FIXTURE

 Cabinet
 Trays

6. GANTT CHART

Days Activities Made Continuation…

Monday BRAINSTORMING Computing the products

Planning what product needed capital.
to make.

Tuesday Continue on planning Planning for where and

and generating ideas. when the actual product
will be made.

Wednesday Planning for the Identifying and making

products capital and chapter II of the
other related ideas. business plan. Product
description and
company description.

Thursday Finalizing on what Making the SWOT of

product to make. the business.
Name of the business
and product.

Friday Works for the other Policies and

parts of the planning for requirements of the
 the business. business.

Saturday Making the actual product and finishing the other

parts of the business plan.

VII. FINANCIAL PLAN

INCOME STATEMENT

Revenue/Sales 1, 279, 872.00

Cost of Good Solds 1, 056, 000.00
Gross Profit 223, 872.00
Marketing 864.00
Operating Profit 223, 008
Transportation/Vehicle 48, 576.00
Pre Income Tax 174, 432.00
Tax 26, 164.80
Net Income 148, 267. 20

(Note: The italicized words that corresponds to the amount on the right are
deducted from the revenue or sale of the business.)

VIII. SOCIO ECONOMIC BENEFITS

This business can help the Municipality of Pastrana accumulate its
economic rank as a fifth class Municipality to a higher one. This may also help
the rise in market rate of the Municipality in terms of making productive
businesses.
For the consumers, they can achieve the different relevant health benefits of
the product as they consume the product