Mag Kinamot BUSINESS PLAN FINAL.1docx

MAG-KINAMOT
“Bare handed foods taste Good”
A BUSINESS PLAN
Proprietor:
Anches, Riza Jane
Cavan, Shella Mae
Lapura, Ma. Laviah Guel
Requiron, Ariel
TLE110 A3- Entrepreneurship in Technology

Introduction
Proposed Name of the Business
The restaurant is proudly Cebuano or Bisaya, and we called it “Mag-kinamot.” A Tagalog

term for “Kamayan”. The name reflects the Filipino tradition and culture. In our business, which
is ‘MAG-KINAMOT’, we used it in Boodle Fight. We all know, boodle fight is a military style of
eating in which food is piled on a top of banana leaves and lands on long tables and is to be
taken with bare hands washed with waters from a jug prepared on the side. In line with this
context, Boodle fight is a practice of eating a meal without any cutlery and dishes, instead diners
use or apply “kamayan” or we call it “Mag-kinamot”.
Address of the Business
Mag-kinamot” will be established in Pala-o Iligan City beside Am’s Chicken Haus. It is
within the side of the road of BBQ or BBQ house and other establishments. The Hiligaynon will
be catered since Mag-kinamot or the business will be presented in a crowded place. Also, the
location is convenient that the customers can easily access.
Name of the Owner
Mag-kinamot has four (4) general partners. The names of the partners are as follows:
1. Anches, Riza Jane
2. Cavan, Shella Mae
3. Lapura, Laviah Guel
4. Requiron, Ariel
SECTION l: THE BUSINESS
1. Description of the Business

Boodle fight originates in the Philippines. If you are a Filipino and haven’t tried any
boodle fight events yet, then you’re missing out at least half of your life and you must try our
boodle fight which we called ‘’MAG-KINAMOT’’ - it is a traditional way of eating food with bare
hands. The business establishment is inspired by introducing and promoting one of the
Filipinos’ traditional methods of eating to the citizens of Iligan City.
What’s more fun in a boodle fight setting is that you can get to eat with lots of
celebration, gathering parties and they also do two things: eat and hang-out. Boodle fight is
important because we value the closeness, friendship/relationship, and participation of
everyone. ‘Mag-kinamot’ aims to attract customers by showing and letting them feel the Filipino
ambiance and spirits through boodle fight and also by giving them the delicious foods and right
services. Our main purpose is to let our customers enjoy themselves, and most importantly
making the best memories from our restaurant and provide a high-quality food at a great value,
and to provide a unique and relaxing dining experience. In addition, we also want to spread
Filipino cuisines; To promote and preserve the traditional culture.
“Mag-Kinamot” is a casual restaurant that serves a variety of classic food favorites which are
natural fresh seafoods, pork, chicken, beef, fruits, and vegetables. Our restaurant will be
located in Pala-o Iligan City beside Am’s Chicken Haus. Consumers and Customers can
purchase the product in pieces and in combo. ’MAG-KINAMOT’’ will also serve hot viand or
delicacies, fresh and refreshing drinks and a basin of water. We offer foods that are affordable
and definitely worth it.
2. Product/ Services
There are different kinds of customers that would prefer our foods and purchase the
products we are going to serve such as “SABAY-SABAY BUNDLE” which includes Fried Rice,
Grilled Liempo, Tinapang Bangus, Ensaladang Talong and many more, serves 4-5 people.
“SALU-SALO BUNDLE“ which includes Fried Rice, Chicken Liempo, Chicken Inasal, Grilled
Pusit and many more, serves 4-6 persons. “SARI-SARI BUNDLE” which includes Chicken
Inasal, Longganisa Vigan, Pork Shang, Atchara and many more, serves 4-5 persons, “SOLO”
which includes Chicken Inasal w/ Rice, Grilled Liempo w/ Rice, Tinapang Bangus w/ Rice and
many more and also, the different kinds of Drinks. All of the items in the menu will undoubtedly
satisfy your cravings. The products of “‘Mag-kinamot’ will certainly appeal to “Hiligaynons” or
people who resided in Iligan City and enjoy Filipino cuisines.
3. Market
The company’s target market will be along a highway’s side. Considering that the firm
is near a school and a hospital, the key target market is students and professionals. Individuals,
group of friends, and a full family who enjoy eating in a boodle-style setting are secondary target
audiences for the company. With its deliciousness, affordability, and convenience, Mag-
Kinamot's customers will undoubtedly purchase the dish and also lead to great and memorable
bonding with family, friends or individuals.
4. Location of the Business
“Mag-kiamot” is located beside Am's Chicken Haus. The area is on the highway or
alongside the road and within the business area is a printing press, business sites, stores, and
other food establishments. On the other hand, location had been chosen in order for the
suppliers most especially to our customers and consumers to easily identify the location. Also,
it will not be difficult for the suppliers to deliver the raw materials and products that we will
purchase.
The business location is visible and accessible. Below is the map of the business location area.
Figure 1. The Business Location of “Mag-kinamot” in the screenshot of google.
5. Competitors
There are a lot of food vendors and restaurants in Iligan City. Within the business area,
there are five key rivals in terms of closeness to the target market. Table 1 lists the various
characteristics that would be used to compare items and/or service, a distinction between the
services provided by the proponents and those provided by their competitors
Table 1. Factors that would draw a line between the proponent’ service relative to its
competitors.
FACTORS Proponents Competitor Competitor Competitor 3 Competitor

1 2 4
Price Varied Fixed Fixed Fixed Fixed

Location Near the Near the Near the Near the Near the
customers customer customer customer customer
Accessibility More Easily Easily Easily Easily
easily accessed accessed accessed accessed accessed
Quality Better Good Good Good Good
Service
Convenience More Convenient Convenient Convenient Convenient
Convenient
Products Diverse Diverse One Diverse Diverse

Options Options Product Options Options
Table 1 demonstrates that the proponents' actions in implementing their proposal will be based on
what the competitors are now giving. The proponents will choose new techniques that will foster
customer loyalty and improve the customer's image.
Mag-Kinamot offers a large range of different types and styles of healthy foods as well as a
choice of combo meals that will undoubtedly satisfy the cravings of the consumers. The items are sold
at a fair cost.
Table 2 demonstrates how Mag-Kinamot differs from its competitors and why it should be preferred
and be the first choice of the customer. Table 2 shows the competitor’s profile in relation to Mag-
Kinamot. The price, product, location, and service are all included in the profile.
Table 2. PROPONENT and COMPETITOR’S PROFILE.
BUSINESS PRICE PRODUCT SERVICE PLACE
PROPONENT Price that is as low Made with the Over-the- School, hospital,
as possible with a finest counter dormitories and
lower mark-up. ingredients and service, self houses are all
Products are a large range service, within walking
available in a
of fried and served by the distance of the
variety of styles,
combinations, and
grilled meats, crew and a property. It's also
meal packages, sauces, and good area and on the side of the
making them more refreshing comfortable road, so it's easy
inexpensive. beverages. for dine in for motorists and
passengers to
see it.
COMPETITOR 1 Prices are added Different types Over-the School, hospital,
(Am’s with mark-up price, of foods and counter dormitories and
Chicken 2Haus) value added beverages are service, self houses are all
tax,service fee sold service, within walking
served by the distance of the
crew and good property. It's also
area for dine on the side of the
in road, so it's easy
for motorists and
passengers to
see it.
COMPETITOR 2 Prices are added only barbecue Over-the School, hospital,

(B.BU.Q with mark-up price, foods are sold counter dormitories and
BARBECUE value added service, self houses are all
HAUS) tax,service fee service and a within walking
good area for distance of the
dine in property. It's also
on the side of the
road, so it's easy
for motorists and
passengers to
see it.
COMPETITOR 3 Prices are added Only grilled Over-the- School, hospital,

(K-ZELS with mark-up price, foods with side counter dormitories and
AVENUE GRILL) value added tax, dish are sold service, self- houses are all
service fee service, within walking
crew and a property. It's also
good area and on the side of the
for dine in road, so it's easy
for motorists and
passengers to
see it.
COMPETITOR 4 Prices are added Different types Over-the- School, hospital,

(THE STRIP) with mark-up price, of food are sold counter dormitories and
value added tax, service, self houses are all
service fee service, within walking
crew and a property. It's also
good area and on the side of the
for dine in road, so it's easy
for motorists and
passengers to
see it.
6. Price
Price is a significant component of the marketing mix. The selling price of Mag-
Kinamot will be determined using the "ECONOMY PRICING TECHNIQUE." A pricing strategy
in which a low price is allocated to a product with lower production costs, that assists
businesses to thrive during times of economic insecurity by allowing to establish lower prices
that appeal consumers who are financially "squeezed." Selling a comparable goods at an
affordable price.
Table 3. Selling Price for Solo Dishes
Product names Total Production Mark up (50%) Suggested Price

Cost (per
slice/piece/serving)
Grilled Liempo w/ 365 182.5 90

rice
Chicken Inasal w/ 400 200 99

rice
Pinaputok na 480 240 120

Bangus w/ rice
Pinaputok naTinapa 300 150 75
Tinapang Bangus 365 182.5 90
Grilled Pusit w/ rice 380 190 95

Ensaladang Talong 140 70 35
w/ rice
Ensaladang Platter 400 240 120
Ensaladang Talong 100 50 25
Plain Rice 48 24 12
Garlic Rice 60 30 15
Table 4. Selling Price for Sabay-Sabay Meals

A. (2-3) Person
Fried Rice
Grilled Liempo
Tinapang Bangus
Ensaladang Talong
Itlog na Pula
Atchara
Free 1 pitcher Iced Tea
• 399.00 pesos
B. (2-4) Person
Fried Rice
Grilled Liempo
Tinapang Bangus
Ensaladang Talong
Grilled Pusit
Itlog na Pula
Atchara
• 450.00 pesos
Table 5. Selling Price for Sama- Sama

A.(4-5) person
Friend Rice
Grilled Liempo
Binagoong Talong
Pinaputok na Tilapia
Chicken Inasal
Ensaladang Talong
Itlog na Pula
Atchara
Free 1 picter Iced Tea
• 590.00 pesos
B. (4-5) person
Fried Rice
Grilled Liempo
Pinaputok na Bangus
Big Shrimp
Chicken Inasal
Ensaladang Talong
Itlog na Pula
Atchara
Free 1 pitched Iced Tea
• 640.00 pesos
Table 6. Selling Price for Salu-Salu

A. (4-6) person
Fried Rice
Chicken Liempo
Chicken Inasal
Grilled Pusit
Tinapanv Bangus
Halabos na Hipon
Ensaladang Talong
Itlog na Pula
Atchara
Free 1 picther Iced Tea
• 750.00 pesos
B. (5-7) person
Fried Rice
Chicken Liempo
Chicken Inasal
Halabos na Hipon
Pinaputok na Bangus
Ensaladang Talong
Itlog na Pula
Laing
Seaweeds
Atchara
• 799.00 pesos
Table 7. Selling Price for Sari-Sari

A. (4-5) person
Fried Rice
Grilled Liempo
Chicken Inasal
Longganisa Vigan
Pork Shanghai
Atchara
• 620.00 pesos
B. (5-7) person
Lamang Dagat at Gulay
Friend Rice
Halabas na Hipon
Grilled Pusit
Tortang Alimasag
Pinaputok na Bangus
Pinaputok na Tilapia
Seaweeds
Ensaladang Talong
Atchara
• 899.00 pesos
7. Marketing Strategy
Our strategy is based on serving our markets and customers well. The business will
be view or seen from social media platforms such as Facebook, Instagram, twitter and blog
site where potential buyers can visit our page and explore our products in just one click.
Also, we actively build our brand, through the selling of supporting materials
including merchandise, promotional items and other marketing gimmicks similar to those
another fast-food franchise where customers can attract and interested in our services
7.1 Product Strategy
The business premises will be carrying the brand “Mag-kinamot” which will essentially
provide a variety of suitable, affordable and delicious viand, dishes and foods through boodle
fight.
The business’ products offer a wide range of foods and viands in solo and combo sets
that makes unique among existing competitors.
7.2 Pricing Strategy
The proponent used economy pricing. Since, our goal in the business is to price a
product cheaper than the competition and make the money back with increased volume. An
economy pricing strategy is similar to a cost-plus pricing strategy, you take a product with
relatively low production costs and set and set a price for it that provides you the small profit.
Through this strategy technique, we can make a profit by bringing a large amount of
costumers on a consistent basis.
7.3 Promotion Strategy
To strategically promote the products or services, the proponents will deploy two different
marketing tactics to increase customer awareness of Mag-Kinamot. Our most important tactic
will be ‘’ word of mouth’’ and in store marketing. The second tactic will be local media. In word-
of mouth advertising it includes tarpaulin, brochure, posters, online or social media advertising.
The business will make also visible in social networking sites or platforms such as Facebook,
Instagram, twitter, and blog site in order to reach a broader quantity of prospective customers.
With that, the business will guarantee a business beyond employees and unparallel services
for them.
On the other hand, our main focus in promotional strategy is to increase customer
awareness in the surrounding community. We will direct all of our tactics and programs toward
the goal of explaining who we are and what this business all about.
7.4 Distribution Strategy
The business is new and just started so, it doesn’t require distribution channels through
intermediaries or retailers. The business establishments are sold-over the counter or open for
take-out and dine in customers. The location is within the highway and areas where jeepneys,
students, employees and etc. frequently pass by, thus accessible to the markets if they want to
avail the products.
7.5 Marketing Budget
The cost to sustain will be on promotional or advertising purposes. The table below
shows the proposed budget.
TOOLS PRICE QUANTITY/SIZE DURATION
Tarpaulin P300.00 x 2 = 3x5/ 2pcs Maximum of 6
600.00 months
Brochure
(Coupon bond P150.00/rim 8.5x11
printing) /400x5=2000
P300.00 Maximum of 6
500copies months
500copies
Poster Colored:
(Colored black & P15.00X10= 40pcs
white) P150.00
Maximum of 6
Black: months
P2.00X30= P50.00
Online Advertisement P100.00 Maximum of 28 days
Total P1,200.00
8. Summary of Section One

Mag-kinamot is a food-based company that will be organized as a team or in partnership.
The business will provide convenient, affordable, delicious and fresh viand or dishes in solo
meal, combo, and bundle that serves a variety of classic food favorites which are natural fresh
seafoods, pork, chicken, beef, fruits, and vegetables.
The business is located beside of Am’s Chicken Haus. The area is in the highway or
alongside of the road and within the business area is a printing press, business sites, school,
hospitals, stores and etc. Therefore, it is strategic location, Mag- kinamot will be serving dine in
and take out to its primary customers who are students and professionals, individual group of
friends, and a full family who enjoyed eating in a boodle- style setting, jeepney drivers and etc
is our secondary target. Hiligaynon’s will be catered since Mag-kinamot or the business will be
presented in a crowded place. Also, the location is convenient that the customers can easily
access. The proponents target market is the middle-class society.
In addition, because the proposer considers the solvency of the target market, one of the
reasons consumers and customers buy is the affordability and quality of the product. Mag-
kinamot target customers will definitely buy food because of its deliciousness, affordability, and
convenience, which is the company's main advantage over competitors.
SECTION II: PRODUCTION PLAN
1. Product Classification
Mag-Kinamot is a food company that will provide a wide variety of different sorts
and styles of healthy foods, as well as a selection of combo meals that will definitely satisfy
consumers' needs for flavor, affordability, and convenience. It can also result in wonderful and
memorable connections with family, friends, or individuals.
the location is convenient that the customers can easily access. Mag-Kinamot will be serving
dine-in for Boodle meals and take out for the solo meals because the business's location is on
the side of a highway where drivers can stop and pick up meals of their choice. There are
different kinds of customers that would prefer our foods and purchase the products we are
going to serve such as “SABAY-SABAY BUNDLE” which includes Fried Rice, Grilled Liempo,
Tinapang Bangus, Ensaladang Talong and many more, serves 4-5 people. “SALU-SALO
BUNDLE“ which includes Fried Rice, Chicken Liempo, Chicken Inasal, Grilled Pusit and many
more, serves 4-6 persons. “SARI-SARI BUNDLE” which includes Chicken Inasal, Longganisa
Vigan, Pork Shang, Atchara and many more, serves 4-5 persons, “SOLO” which includes
Chicken Inasal w/ Rice, Grilled Liempo w/ Rice, Tinapang Bangus w/ Rice and many more
and also, the different kinds of Drinks. All of the items in the menu will undoubtedly satisfy
your cravings. The products of “‘Mag- kinamot’ will certainly appeal to “Hiligaynons” or people
who resided in Iligan City and enjoy Filipino cuisines
2. Product Specification
Grilled, fried, and kinilaw foods will be the mainstays at Mag-Kinamot, which will be
available individually or in combo meals. The precise grilled, fried, and kinilaw foods that will
be served:
2.1 Fried Rice
Fried Rice is rice fried in a work or frying pan and is usually mixed with other
ingredients such as eggs, vegetables, seafood and meat. As a home-cooked dish fried
rice is usually cooked with the ingredients of other dishes left over, so there are many
variations.
2.2 Grilled Liempo
The liempo, or pig belly, is a crowd-pleaser because

it is the fattiest cut of pork, with layers of flesh and fat
alternating, making it the most delectable. To make a
more savory, fattier version of the pork dish, you can use
it in place of the kasim.
2.3 Tinapang Bangus
Tinapang Bangus is a delicious bangus with special

seasonings and marination and it is good with rice as a
viand
2.4 Ensaladang Talong
Ensaladang Talong, often known as eggplant salad, is

a simple Filipino salad made with grilled eggplant,
tomatoes, and onions. This is best served as a side dish
with grilled foods like Grilled Liempo
2.5 Itlog na Pula
Itlog na maalat or itlog na pula is known for its violet

color. The name of the cuisine is justified by the taste; the
saltiness of the duck egg is obtained over a long period of
time. The color of a salted egg is comparable to that of a
boiled egg.
2.6 Atchara
Pickled green papaya is used to make Atchara, In a

week-long soak in a mixture of cooked vinegar and
sugar, along with onions, garlic, ginger, peppercorn, and
red bell pepper, sliced or shredded green papaya is
placed in sealed containers and steeped for a week.
Appetite that is both sweet and sour.
2.7 Grilled Pusit
Grilled Pusit is a delicious pusit that has marinated has

a lot of seasongs inside the pusit .Best paired with spicy
toyo sauce with lemon.
2.8 Binagoongang Talong
Binagoongag Talong is a mixture of bagoong alamang.

Because of the wide range of condiments and spices used,
the cuisine is flavorful. Bagoong is one seasoning that can't
be overlooked when it comes to Filipino classics. It
provides a unique umami and taste to the dish that is difficult to duplicate.
2.9 Pinaputok na Tilapia
Pinaputok na Tilapia is one of those recipes which is

loaded with onions, ginger, and tomatoes, giving our
normally milder-tasting fish a considerably fuller flavor. And
it is coated with banana leaves.
2.10 Chicken Inasal
Chicken Inasal is a regional variation on Filipino

barbeque. It is a delectable dish of marinated chicken parts
impaled on bamboo sticks and cooked to juicy perfection. It's
juicy, savory, and delectable, and it's been grilled to
perfection.
2.11 Pinaputok na Bangus
Pinaputok na bangus is grilled and wraped with Banana

Leaves with a lot of different seasonings inside the Bangus,
its tasty and delicious food that you can undoubtedly enjoy
especially when eaten with friends and families
2.12 Big Shrimp
Big Shrimps are everyone’s favorite, has different seasonings.

Its deliciousness and tenderness will surely satisfy your
cravings
2.13 Halabon na Hipon
Halabos na Hipon is a simple shrimp meal that packs

a punch in terms of flavor. It is just shrimp cooked with salt
and a little water.
2.14 Laing
Laing is a traditional Filipino meal made with dried taro

leaves and coconut milk. It’s creamy and delicious food that
would satisfy your cravings.
2.15 Seaweeds
Seaweed Salad, also known as Ensaladang Lato, is a
type of Filipino salad that features edible seaweed as the
main ingredient. Because of their grape-like appearance,
these seaweeds are commonly referred to as sea grapes it
mixed with tomatoes, onions and vinegar
2.16 Longganisa Vigan
Longganisa differs from other native longganisa varieties in that it is small and plump, and
it is not sweet, unlike the popular longganisa we used to eat. It taste different that will surely
satisfy your cravings.
2.17 Pork Shanghai
Lumpiang Shanghai is a Filipino-style spring roll filled

with ground pork, chicken, or beef and wrapped in thin
crepes known as lumpia wrappers. The meat-filled lumpia is
rolled into a thin cylindrical shape, chopped into bite-size
lengths, and deep-fried till golden. Dip into spicy sauce to
add more deliciousness and it is frequently served as an
appetizer or snack, and it can be deep fried or served fresh.
3. Raw Materials
The materials that are required to make a product are known as raw materials. Indirect
materials are all other materials consumed in the producing of the product but do not become
part of the product, while direct materials are all other materials consumed in the making of
the product but do not become part of the product. The raw materials required for this
business are readily available in the city, and the proponents of the firm had conducted a
pricing survey of the raw materials available. The direct raw materials are listed in Table 6 and
the indirect raw materials, as well as their amount and cost, are listed in Table 7.
INGREDIENTS QUANTITY SOURCE UNIT COST TOTAL COST

Chicken 15 Kilos M's Meat & P187.00 P2,805.00
Seafood Shop
Pork Belly 10 Kilos M's Meat & P200.00 P2,000.00
Seafood Shop
Fish (Bangus) 5 Kilos M's Meat & P200.00 P1,000.00
Seafood Shop
Fish (Tilapia) 5 Kilos M's Meat & P140.00 P700.00
Seafood Shop
Bagoong 3 Kilos Supermarket P120.00 P360.00
Shrimp 4 Kilos M's Meat & P734.00 P2,936.00
Seafood Shop
Eggplant 2 Kilos Supermarket P39.30 P78.00
Squid 4 Kilos M's Meat & P166.00 P664.00
Seafood Shop
Papaya 1 Kilos Supermarket P140.00 P140.00
Onion 2 Kilos Supermarket P60.00 P120.00
Seaweeds 1 Kilos M's Meat & P30.00 P30.00
Seafood Shop
Coconut milk 1 Kilos Supermarket P71.25 P71.25
Eggs 2 Dozen Grocery P144.00 P288.00
Singkamas 1 Kilos Supermarket P50.00 P50.00
Calamansi 2 Kilos Supermarket P80.00 P160.00
Black pepper 1/4 Kilo Grocery P60.00 P15.00
Soy sauce 1 Liter Grocery P254.00 P254.00
Salt 1 Kilo Grocery P15.00 P15.00
Brown Sugar 1 Kilo Grocery P40.00 P40.00
Butter 3 Butter Grocery P65.00 P195.00
Garlic 1 Kilo Grocery P94.71 P94.71
Ginger 1 Kilo Grocery P177.00 P177.00
Wrapper 3 pack Supermarket P30.00 P90.00
Longganisa 4 Kilo Mkks food P145.00 P580.00
Industry
Vinegar 1 Liter Grocery P214.00 P214.00
Crabs 5 Kilo M's Meat & P300.00 P1,500
Seafood Shop
Oil 4 Gallons Grocery P230.00 P920.00
P15,496.00
TOTAL
TABLE 7. Indirect Raw Material
MATERIALS QUANTITY SOURCE UNIT COST TOTAL COST

Petron 22kg Petron 1, 150 1,150
Gasul Gasoline
Station
TOTAL: 1, 150
4. Operation Process
Different types of foods are cooked and prepared at Mag-Kinamot, as shown
in the process flow charts below:
Cook Seaso Oil
ning
Rice
Mixed
Frying
Pan
Serve
Figure 1. Process of Fried Rice

Liempo Water Season Oil
-ing
Clean/
Wash
Mix/
coat
Grill
Serve
Figure 2. Process of Grilled Liempo
Bangus Water Seasoning
Clean/
Wash
Soak
Serve
Figure 3. Process of Tinapang Bangus
Talong Water Seasoning
Clean/
Wash
Grilled
Serve
Figure 4. Process of Ensaladang Talong
Water Egg Seasoning
Clean/
Wash
Boil
Serve
Figure 5. Process of Itlog na Pula
Papaya Water Seasoning
Clean/
Wash
Chop
and
mix
Serve
Figure 6. Process of Atchara
Pusit Water Seasoning
Clean/
Wash
Mari-
nate
Grilled
Serve
Figure 7. Process of Grilled Pusit
Talong Water Seasoni Oil

ng
Clean/
Wash
Sliced
Bagoong
Mix &
Serve
Figure 8. Process of Binagoongang Talong
Tilapia Water Seasoning
Clean/
Wash
Soak
Grilled
Serve
Figure 9. Process of Pinaputok na Tilapia
Chicken Water Seasoning
Clean/
Wash
Soak/
Mari-
nate
Grilled
Serve
Figure 10. Process of Chicken Inasal
Bangus Water Seasoning

Clean/
Wash
Soak
Grilled
Serve
Figure 11. Process of Pinaputok na Bangus

Shrimp Water Seasoni Oil
ng
Clean/
Wash
Boiled
Pan Fry
Serve
Figure 12. Process of Big Shrimp
Hipon/ Water Seasoning

Shrimp
Clean/
Wash
boiled
Serve
Figure 13. Process of Halabos na Hipon
Chicken Water Seaso- Oil

ning
Clean/
Wash
Soak/M
ari-
nate
Serve
Figure 14. Process of Chicken Liempo

Taro Water Coconut milk/
leaves Cream
DR
Clean/
Wash
Boiled/
cook
Serve
Figure 15. Process of Laing
Lato Water Seasoning
Clean/
Wash
mixed
Serve
Figure 16. Process of Seaweeds
Longga Water Seasoni Oil

nisa ng
Clean/
Wash
Boiled
Pan Fry
Serve
Figure 17. Process of Vigan Longganisa
Pork Water Seasoni Oil

ng
Clean/
Wash
Soated
Wrap and
pan fry
Serve
Figure 18. Process of Pork Shanghai
5. Classification of Equipment
As a food business, Mag-Kinamot will require a number of tools, equipment, supplies, and
furniture that are included in Table 8 are classed as follows:
KITCHEN TOOLS
Materials Quantity Source Unit Cost Total Cost
Chopping Board 4 pieces Department Store P280.00 P1,120.00
Knife 4 sets Department Store P800.00 P3,200.00
Cultry 2 sets Department Store P560.00 P1,120
Kitchen Shear 3 pieces Department Store P300.00 P900.00
Cooker 2 pieces Department Store P1,000.00 P2,000.00
Napkin 12 pieces Department Store P80.00 P960.00
Gloves 4 sets Department Store P300.00 P1,200.00
Kitchen Fork 3 pieces Department Store P100.00 P300.00
Wooden Spoon 4 pieces Department Store P100.00 P400.00
Mixing Bowl 3 pieces Department Store P380.00 P1,140.00
Sauce Pans 2 pieces Department Store P999.00 P1,998.00
Tong 3 pieces Deprartment Store P200.00 P600.00
TOTAL P14,938.00
Table Appointments
Banana Leaf 30 Pieces Local Farmer P25.00 P750.00
Dinner Plate 50 Pieces Department Store P75.00 P3,750.00
Spoons 5 Dozen Department Store P125.00 P625.00
Fork 5 Dozen Department Store P125.00 P625.00
Glass 50 Pieces Department Store P55.00 P2,750.00
Plastic Gloves 3 Packs Grocery P45.00 P135.00
Saucer 50 Pieces Department Store P20.00 P1,000.00
TOTAL P9,635.00
Kitchen Equipments
Material Quantity Source Unit Cost Total Cost
Refrigerator 2 Units Desmark Appliances P19,999.00 P39.998.00
Griller 3 Sets Kitchen Appliances Center P15,999.00 P47,997.00
Deep Fryer 2 Sets Kitchen Appliances Center P10,000.00 P20,000.00
Rapid Burner 2 Units Desmark Appliances P7,869.00 P15,738.00
Computer 1 Unit Computer Center P12,689.00 P12,689.00
Sink 2 Sets Kitchen Appliances Center P1,328.00 P2.625.00
Sound 1 Set Desmark Appliances P3,999.00 P3,999.00
TOTAL P143,046.0
Office Supplies and Materials
Ballpens 5 Pieces Crown Paper P12.00 P60.00
Pencils 1 Dozen Crown Paper P110.00 P110.00
Bond paper 2 Rims Crown Paper P145.00 P290.00
Calculators 2 Units Crown Paper P585.00 P1,170.00
Cash Register 2 Units Educational Supply Store P8,999.00 P17,998.00
Notebook 2 Sets Crown Paper P50.00 P100.00
Air-con 1 Unit Desmark Appliances P10,800.00 P10,800.00
TOTAL P30,528.00
Cleaning Materials and Supplies

Floor Mop 2 Units Department P385.00 P770.00
Store
Dishwashing Liquids 3 Bottles Department P90.00 P270.00
Store
Feather Dust 3 Unit Department P50.00 P150.00
Store
Air Freshener 3 Pieces Department P149.00 P147.00
Store
Broom Stick 3 Units Department P65.00 P195.00
Store
Hand Sanitizer 4 Bottles Department P85.00 P340.00
Store
Tissue 4 Sets Department P50.00 P200.00
Store
Toothpick 3 Sets Department P35.00 P105.00
Store
Food Gloves 5 Sets Department P40.00 P200.00
Store
Rug 4 Sets Department P25.00 P100.00
Store
Waste Container 5 Sets Department P85.00 P425.00
Store
Path Holder 4 Sets Department P27.00 P108.00
Store
TOTAL P3,010.00
Furniture and Fixture
Dining Chair 35 Units Furniture Shop P673.00 P26,920.00
Office Chair 3 Units Furniture Shop P999.00 P2997.00
Dining Table 20 Units Furniture Shop P1,200.00 P24,000.00
Office Table 2 Units Furniture Shop P1,861.00 P3,722.00
Stainless Stell 2 Units Furniture Shop P12,000.00 P24,000.00
Kitchen Table
TOTAL P78,274.00
Table 8. Classification of Tools, Equipment, Supplies and Furniture
5.1 Maintenance and Repair of the Machines and Equipment
Always keep the equipment in good condition and handle it with proper care.
Proper care and maintenance ensure good long-term operation. Safety precautions,
instructions and other precautions are placed in the kitchen to ensure proper and safe use of
the machine and equipment for proper maintenance of the equipment. Equipment should be
checked, cleaned and polished daily. Maintenance of the air conditioning system in the
enterprise should be performed twice a year. We will repair the damage or problem as soon
as it is found and identified so as not to interfere with the work. There is also a monthly check
of electrical components.
6. Plant Size (Determinants of Product Area and Capacity Utilization)

A comfortable and eye-catching Mag-kinamot with eight (8) by ten (10) square
meters floor area and Twelve (12) meters high. The size of the locations will just be
substantial to assist or serve the customers. The store can serve or entertain at most
twenty-four (25) customers, inside the dining area.
The production area will be able to store a capacity of raw materials that is good
for 1 to 2 days operation, assuming 28 working days in a month and will be able to produce
the products daily. The store is a rented space and was renovated to fit to the type of
business of the proponents. Figure 9 and 10 shows the store layout and floor plan of the
business.
Mag-kinamot will have an approximately 100% capacity utilization. This will imply
that although the business will open from Monday to Sunday. However, the operation
per day is 15 hours. Services will start from 9 o’clock in the morning up to 11 o’clock in
the evening.
STORE LAY-OUT (FRONT-VIEW)

FLOOR PLAN
7. Utilities
As a food business or establishment Mag-kinamot needs utilities and resources such as
electricity, water, and Gas stoves to function properly. Commercial buildings already have
electricity for lighting and ventilation, and water facilities to support full operation in the dining
and kitchen areas. To ensure continuous water supply, the water source is pumped and stored
in a water tank. In addition, Gas stoves and burners are carefully installed to ensure safe kitchen
production.
Individual waste is collected and disposed of daily to ensure a safe, clean and healthy
environment within the business establishments.
8. Production Schedule
The business has a production capacity of sets of food and viand in different
number of pieces, combo, and bundle per variety. The business will officially operate at
100% capacity per day. Table below shows the approximate production schedule of each
variety of viand or foods.
Table 9. Production and Technical Schedule

Product Preparation and Cooking Pieces/Servings
Time
Fried Rice 45 minutes 20 pieces
Grilled Liempo 1 Hour 15 Servings
Tinapang Bangus 1 Hour 20 servings
Ensaladang Talong 45 minutes 30 pieces
Itlog na Pula 30 minutes 12 pieces
Atchara 15 minutes 13 servings
Halabos na Hipon 30minutes 70 pieces
Grilled Pusit 45 minutes 10 servings
Tortang Alimasag 1 hour 15 servings
Pinaputok na Bangus 45 minutes 10 servings
Pinaputok na Tilapya 45 minutes 10 servings
Seaweeds 15 minutes 12 servings
Chicken Inasal 1 Hour 15 servings
Longganisa Vigan 45 minutes 9 pieces
Pork Shanghai 45 minutes 10pieces
Ensaladang Platter 45 minutes 10 servings
Garlic Rice 30 minutes 13 servings
9. Compensation Chart of the Employees
The business’ employees will be paid with the precise value for their work every month
and they also will be provided with free meals, snacks and boarding house stay. The table
below shows the compensation chart for the employees.
Table 10. Compensation Chart of the Employee

No. of Salary Meal allowances Total Cost Total Cost per
worker per day per day per day month
Direct Labor
Cook 3 200 100 300 P25,200.00
Dishwasher 2 100 100 200 11,200.00
Indirect
Labor
Manager 1 365 100 415 P11,600.00
Food Servers 2 150 100 250 P14,000.00
Supervisor 1 315 100 415 P9,960.00
Total Labor Php 71,960.00
Cost
10. Unit Production Cost Table
11. Cost of Raw Materials per Product

FRIED RICE
Quantity Unit Items Unit Total Amount
Price
1 Kilo Rice 46.00 46.00
1 Kilo Seasoning 40.00 40.00
1 Pc. Oyster 6.00 6.00

sauce
1 Pc. egg 7.00 7.00
oil 30.00 30.00
Total 129.00
Mark Up (50%) 64.50.00
Selling Price 193.50
unit selling price/ slice 35.50
GRILLED LIEMPO
Price
2 Kilo PORK BELLY 380.00 380.00
Seasoning 30.00 30.00
1 PCS VINEGAR 8.00 8.00
Total 418.00
Mark Up (50%) 209.00
BINAGOONGANG TALONG
Price
2 Kilo eggplant 39.30 78.60
okra 20.00 20.00
¼ Kilo bagoong 15.00 15.00
250 grams seasoning 15.00 15.00
Total 128.60
Mark Up (50%) 64.30
unit selling price/ serving 32.15
PINAPUTOK NA TILAPIA
Price
2 Kilos Tilapia 140.00 280.00
Soy sauce 7.00 7.00
Total 307.00
Mark Up (50%) 153.5
TINAPANG BANGUS
Price
1 Kilo Bangus 200.00 200.00
Total 250.00
Mark Up (50%) 125.00
unit selling price/ piece 62.50
ENSALADANG TALONG
Price
2 Kilo Eggplant 40.00 80.00
Total 120.00
Mark Up (50%) 60.00
unit selling price/ piece 30
ATCHARA
Price
1 Kilo Papaya 140.00 140.00
Total 160.00
Mark Up (50%) 95
Selling Price 28.5.00
Grilled Pusit
Price
2 Kilos Squid 166.00 322.00
Soy sauce 7.00 7.00
Total 349.00
Mark Up (50%) 96.50
CHICKEN INASAL
Price
1 Kilo Chicken 187.00 200.00
Stick 10.00 10.00
Total 212.00
Mark Up (50%) 106.00
Pinaputok na Bangus
Price
1 Kilo Bangus 200.00 200.00
2 Banana leaves 5 10
Soy sauce 7 7
Total 232.00
Mark Up (50%) 116.00
unit selling price/ piece 58
BIG SHRIMP
Price
1 Kilo SHRIMP 734.00 734.00
Total 749.00
Mark Up (50%) 374.50
HALABON NA HIPON
Price
1 Kilo SHRIMP 657.00 657.00
Total 682.52
Mark Up (50%) 341.26
Selling Price 1.023.78
LAING
Price
1 Kilo Taro leaves 35.00 35.00
1 PCS Coconut milk 25.00 25.00
seasoning 15 15
oil 30 30
Total 105.00
Mark Up (50%) 52.50
SEAWEEDS
Price
2 Kilo lato 30.00 60.00
Total 75.00
Mark Up (50%) 37.50
LONGGANISA VIGAN
Price
2 Kilo Longganisa 145.00 290.00
Total 305.00
Mark Up (50%) 152.50
unit selling price/ piece 76.25.63
PORK SHANGHAI
Price
1/4 Kilo Pork 35.00 35.00
1/2 kilo Carrots 30.00 30.00
seasoning 20.00 20.00
1/4 kilo Baguio Beans 30.00 30.00
1 pc Sayote 20.00 20.00
1 pc Wrapper 25.00 25.00
Total 140.00
Mark Up (50%) 70.00
SECTION III: ORGANIZATION AND MANAGEMENT PLAN
1. Form of Business
The business will be registered under the name of Mag-kinamot as a partnership

form of business composing of one general partner who are Riza Jane Anches, Shella
Mae Cavan, Maria Laviah Guel Lapura, and Ariel Requiron. The business’ branch is
situated at the side of a highway specifically at Quezon Avenue Extension, Iligan City.
2. Organizational Structure
Mag-kinamot as a small business enterprise will also have a simple organizational

structure with less than 5 employees. The business will be headed by Ms. Riza Jane Anches
who will act as the general manager of the business. Ms. Shella Mae G. Cavan will act as
supervisor who will directly monitor and control business operations especially in the absence
of the manager. Ms. Maria Laviah Guel Lapura will also serve as a cashier to monitor the daily
cash outs and sales of the business. While Ariel Requiron as a cook. The proponents will act
as food servers, cook and dishwasher. This will ensure smooth, safe and quality business
operations daily.
Being a small operation entity, the business will be managed in A casual and
authoritarian way. However, strict rules will be enforced regarding quality standards and
production operation. The organizational structure is shown in Figure 9.
Riza Jane Anches

(Manager)
Shella Mae Cavan

(Supervisor)
Maria Laviah Guel Lapura
( Cashier)
Ariel Requiron
(Cook)
DISHWASHER FOOD
SERVER
Figure 9. Organizational Chart of Mag-Kinamot
1. Management
The management of Mag-kinamot will be filled up its direct owners who also acts
as the Manager and Supervisor, cashier and cook. Mag-kinamot will be managed by Ms.
Riza Jane Anches, Shella Mae Cavan, Maria Laviah Guel Lapura and Mr. Ariel Requiron
who are equipped with the following qualifications:
• Ms. Riza Jane Anches the Manager is a graduate of Bachelor of Science
Major in Home Economics Ms. Anches has background in restaurant
management. She is also well-versed with food service skills. She has good
management skills as evaluated by her employers and supervisors.
• Ms. Shella Mae Cavan, the Supervisor is a graduate of Bachelor of

Secondary Education major in Home Economics. Ms. Cavan is a business
woman who are awarded of being an excellent supervisor. With her
background and skills in handling the operations of Mag-kinamot she has
honed herself as a good business woman through experience and
educational background.
• Ms. Maria Laviah Guel Lapura the Cashier is a graduate of Bachelor of
Science Major industrial arts Ms.Lapura has an exceptional skills in
finances. She has a lot of experiences in handling money. She has good
management skills as evaluated by her employers and supervisors.
• Mr. Ariel Requiron the cook(chief) is graduate of Culinary art, he has an
expertise in cooking. He has also gained an award for being an excellent.
He has a highly experienced in performing food quality inspections, food
requirements and costs. Over all he has a total package.
Mag-kinamot as a small business entity is in need of limited number of personnel
such as the following:
DISHWASHER
• The dishwasher should have the following skills and qualifications:
o A senior high graduate who had expertise and specializations
under home economics track specifically in the food service area.
o Must have a TESDA competency related to food and beverage
service
o Must be 18 years old and above
o Willing to learn and work under pressure.
o Specifically, he/she must have the following required skills of
a dishwasher:
▪ Exceptionally skilled in maintaining cleanliness of all kitchen
equipment including; china, glassware, flatware, silverware,
cookware, pots and pans
▪ Exceptional time management skills
▪ Remarkable ability of expertly operating and burnishing all
kitchen equipment and utensils
▪ Knows how to best use the detergents and sterilizing
chemicals to wash and clean the dishes
▪ Well-versed in ensuring proper supply of clean dishware,
utensils, glassware to stock the allotted dining area
▪ Highly skilled in separating washable items
▪ Able to handle and transport glassware cautiously
▪ Well-experienced in removing trash and debris, and
emptying trashcans
FOOD SERVER
• The food server should have the following skills and qualifications:
o A senior high graduate who had expertise and specializations under
home economics track specifically in the food service management
o Must have a TESDA competency related to food and beverage
service
o Must be 18 years old and above
o Willing to learn and work under pressure.
o Specifically, he/she must have the following required skills of a food
server:
▪ Good and pleasing customer service
▪ Safety conscious
▪ Efficient physical speed and strength
▪ Good attention to detail
▪ Effective communication skills
SECTION IV: FINANCIAL DATA
1. Sources and Application of Funding
Partners in Magkinamot bind together in contributing money, property or industry to a

common fund with the intention of dividing profits among themselves. Mag-Kinamot
believes that the management of partnership is more effective and efficient since planning
and decision are usually made through the pooling of more heads. Mag-Kinamot creditors
have only limited liability since the money that would be used for establishing the business
if from the contribution of the partners. Since we are a private and a partnership
establishment, we contribute our own personal money to achieve this project. If so, ever
we are lacking in financial aspects we will open an account for loan in a bank.
The nature of Mag-Kinamot is hybrid business. It is considered as a hybrid business since

Mag-kinamot is a combination of manufacturing and service entity. We are selling foods
and at the same time we will provide excellent services to the customers. Mag-Kinamot
as a small business entity will also require a good starting capital. Since proponents are
members of most trusted cooperatives in Mindanao, proponents will secure financial
assistance from Cooperatives.
The proponents will apply for a multipurpose loan or business capital loan
which will be used for the following purposes:
• Purchase of kitchen tools and equipment, table appointments,

furniture and fixture, and office supplies.
• Purchase of raw materials for the starting operations of the business.
Proponents are “Members of COOP and PAG-ASA” in the cooperatives

where they have invested their money, the proponents will be allowed to loan a
bigger amount depending on their share capitals and savings. No collateral
requirements are needed and only their paying capacity and shares will be used
as basis for the approval of the amount they have applied. Moreover, the maximum
loanable amount of the proponents when added together will suffice the amount of
money needed to start the business.
2. Capital and Equipment List
For the business operations to run efficiently the following capital and
equipment list will be necessary:
KITCHEN TOOLS
Kitchen tools are necessary small handheld items used for food preparations such as
cutting, chopping, mixing, grinding, grilling and other small kitchen operations. In this
business, most kitchen tools which will be purchased are those which are necessary or
relevant. Table 12 shows the common kitchen tools used in Mag-kinamot
Table 12. List of Kitchen Tools

KITCHEN
TOOLS
MATERIALS QUANTITY SOURCE UNIT COST TOTAL COST
Grill Pan 4 Pieces Department P300.00 P1,200.00
Stores
Cooling Rack 2 Sets Department 2,000.00 4,000
Set Stores
Large Tray 5 Pieces Department 300.00 1,500
Stores
Medium Size 5 Pieces Department 200.00 1,000
Tray Stores
Kitchen Fork 5 Pieces Department 100.00 500.00
Stores
Tongs 5 Pieces Department 100.00 500.00
Stores
Knife 2 Sets Department 1,000.00 2,000.00
Stores
Chopping 3 Pieces Department 300.00 900.00
Boards Stores
Sauce Pans 5 units Department 500.00 2,500.00
Stores
TOTAL 14,100
TABLE APPOINTMENTS
In the dining room, table settings are crucial. Customers who will be eating
inside the store will require a set of table appointments during business hours. The list
of table appointments is shown in Table 13.
Table 13. List of Table of Appointments
Banana Leaf 30 Pieces Local Farmers P25.00 P750.00
Dinner Plate 50 Pieces Department Store P75.00 P3,750.00
Spoons 5 Dozen Department Store P125.00 P625.00
Fork 5 Dozen Department Store P125.00 P625.00
Glass 50 Pieces Department Store P55.00 P2,750.00
Plastic Gloves 3 Packs Grocery P45.00 P135.00
Saucer 50 Pieces Department Store P20.00 P1,000.00
TOTAL P9,635.00
KITCHEN EQUIPMENT
Mag-Kinamot is a food enterprise that will necessitate the use of huge
machinery. Perishable food items such as meat, fish, and fowl are stored. Refrigerators
and chest freezers are required for storage. Table 14 shows the lists of kitchen
equipment.
Table 14. List of Kitchen Equipment
KICTCHEN
EQUIPMENTS
Material Quantity Source Unit Cost Total Cost
Refrigerator 2 Units Desmark Appliances P19,999.00 P39.998.00
Griller 3 Sets Kitchen Appliances P15,999.00 P47,997.00
Center
Deep Fryer 2 Sets Kitchen Appliances P10,000.00 P20,000.00
Center
Rapid Burner 2 Units Desmark Appliances P7,869.00 P15,738.00
Computer 1 Unit Computer Center P12,689.00 P12,689.00
Sink 2 Sets Kitchen Appliances P1,328.00 P2.625.00
Center
Sound 1 Set Desmark Appliances P3,999.00 P3,999.00
P143,046.0
TOTAL
OFFICE SUPPLIES AND MATERIALS

There should be more items that are required to order and record sales and
other transactions throughout the day. Supplies such as a ballpen, a receipt, a
calculator, paper, and scratch paper are examples of items that may or may not be
needed for other purposes at any one time.
Table 15. Lists of Office Supplies and Materials
OFFICE
SUPPLIES
AND
MATERIALS
Ballpens 5 Pieces Crown Paper P12.00 P60.00
Pencils 1 Dozen Crown Paper P110.00 P110.00
Bond paper 2 Rims Crown Paper P145.00 P290.00
Calculators 2 Units Crown Paper P585.00 P1,170.00
Cash Register 2 Units Educational P8,999.00 P17,998.00
Supply Store
Notebook 2 Sets Crown Paper P50.00 P100.00
Air-con 1 Unit Desmark P10,800.00 P10,800.00
Appliances
P30,528.00
TOTAL
CLEANING MATERIALS AND SUPPLIES

To ensure that the store premises are sustainable, organized, clean, and safe,
a list of cleaning materials and supplies must be obtained. This cleaning supply
package includes cleaning supplies for the dining room and the kitchen. The cleaning
materials and supplies are listed in Table 16.
Table 16: List of cleaning materials and supplies.
CLEANING
MATERIALS AND
SUPPLIES
Floor Mop 2 Units Department P385.00 P770.00
Store
Dishwashing 3 Bottles Department P90.00 P270.00
Liquids Store
Feather Dust 3 Unit Department P50.00 P150.00
Store
Air Freshener 3 Pieces Department P149.00 P147.00
Store
Broom Stick 3 Units Department P65.00 P195.00
Store
Hand Sanitizer 4 Bottles Department P85.00 P340.00
Store
Tissue 4 Sets Department P50.00 P200.00
Store
Toothpick 3 Sets Department P35.00 P105.00
Store
Food Gloves 5 Sets Department P40.00 P200.00
Store
Rug 4 Sets Department P25.00 P100.00
Store
Waste Container 5 Sets Department P85.00 P425.00
Store
Path Holder 4 Sets Department P27.00 P108.00
Store
P3,010.00
TOTAL
FURNITURE AND FIXTURE

Furniture and fixtures are crucial components in a business because
these make shoppers and consumers feel at ease staying and dining within the
business store. Tables and chairs for eating and kitchen work areas are among the
items on the list.
Table 17. List of Furniture and Fixture
FURNITURE
AND FIXTURE
Dining Chair 35 Units Furniture Shop P673.00 P26,920.00
Office Chair 3 Units Furniture Shop P999.00 P2997.00
Dinning Table 20 Units Furniture Shop P1,200.00 P24,000.00
Office Table 2 Units Furniture Shop P1,861.00 P3,722.00
Stainless Stell 2 Units Furniture Shop P12,000.00 P24,000.00
Kitchen Table
P78,274.00
TOTAL
PRE-OPERATING EXPENSES
The cost of business registration will be one of the expenses incurred business.
Transportation and communication expenses will also be included because the proponents will
need to tour potential business locations and contact others who are involved with the business.
The costs of pre-operational expenses incurred for establishing the business strategy and the
business itself are listed below.
Pre-Operating Expenses
Registration Cost 400
Survey 150
Transportation 300
Electricity 400
TOTAL Pre-operating Expenses - P1,250.00
LIST OF CAPITAL REQUIREMENTS OF THE BUSINESS
Starting the first business operations will require the needed capital
requirement for the business. Mag-Kinamot will be needing the total capital
requirements of P296,177.00 or approximately P300,000.00
Capital Requirements Value Cost

Tools, Equipments, Furnitures, Office P279,431.00
Supplies and Materials
Raw Materials P15,496.00
Pre- Operating Expenses P1,250.00
P296,177.00
TOTAL

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MAG-KINAMOT

“Bare handed foods taste Good”

TLE110 A3- Entrepreneurship in Technology

Proposed Name of the Business

The restaurant is proudly Cebuano or Bisaya, and we called it “Mag-kinamot.” A Tagalog

SECTION l: THE BUSINESS

1. Description of the Business

bonding with family, friends or individuals.

4. Location of the Business

FACTORS Proponents Competitor Competitor Competitor 3 Competitor

Price Varied Fixed Fixed Fixed Fixed

Products Diverse Diverse One Diverse Diverse

Table 2. PROPONENT and COMPETITOR’S PROFILE.

BUSINESS PRICE PRODUCT SERVICE PLACE

COMPETITOR 2 Prices are added only barbecue Over-the School, hospital,

COMPETITOR 3 Prices are added Only grilled Over-the- School, hospital,

COMPETITOR 4 Prices are added Different types Over-the- School, hospital,

Table 3. Selling Price for Solo Dishes

Product names Total Production Mark up (50%) Suggested Price

Grilled Liempo w/ 365 182.5 90

Chicken Inasal w/ 400 200 99

Pinaputok na 480 240 120

Pinaputok naTinapa 300 150 75

Tinapang Bangus 365 182.5 90

Grilled Pusit w/ rice 380 190 95

Ensaladang Platter 400 240 120

Ensaladang Talong 100 50 25

Table 4. Selling Price for Sabay-Sabay Meals

Table 5. Selling Price for Sama- Sama

Table 6. Selling Price for Salu-Salu

Table 7. Selling Price for Sari-Sari

7.1 Product Strategy

that makes unique among existing competitors.

7.2 Pricing Strategy

costumers on a consistent basis.

7.3 Promotion Strategy

7.4 Distribution Strategy

7.5 Marketing Budget

shows the proposed budget.

TOOLS PRICE QUANTITY/SIZE DURATION

Tarpaulin P300.00 x 2 = 3x5/ 2pcs Maximum of 6

(Coupon bond P150.00/rim 8.5x11

(Colored black & P15.00X10= 40pcs

Online Advertisement P100.00 Maximum of 28 days

8. Summary of Section One

SECTION II: PRODUCTION PLAN

2.1 Fried Rice

The liempo, or pig belly, is a crowd-pleaser because

2.3 Tinapang Bangus

Tinapang Bangus is a delicious bangus with special

2.4 Ensaladang Talong

Ensaladang Talong, often known as eggplant salad, is

Itlog na maalat or itlog na pula is known for its violet

Pickled green papaya is used to make Atchara, In a

2.7 Grilled Pusit

Grilled Pusit is a delicious pusit that has marinated has

Binagoongag Talong is a mixture of bagoong alamang.

2.9 Pinaputok na Tilapia

Pinaputok na Tilapia is one of those recipes which is

2.10 Chicken Inasal

Chicken Inasal is a regional variation on Filipino

Pinaputok na bangus is grilled and wraped with Banana

2.12 Big Shrimp