•FOOD TO FLY •

IS NOW
ACCEPTING
ORDERS
FREE
DELIVERY
with minimum spend

LOCATED@ ZONE 3,IN FRONT OF CANAAN EAST

ELEMENTARY SCHOOL
 MENU FOR TODAY

FRIED ISAW SMALL ₱10.00

BIG ₱20.00
It is an inexpensive Filipino street
food dish consists of boiled, chicken
intestines. The dish is made with
intestines, soy sauce, vinegar, salt,
peppercorn, dried bay leaves, onion,
garlic, chilies, and more often than
not, banana ketchup.ding

PHP. 5.00-10.00

FISH BALL

Fish balls are

rounded meat balls

made from fish

paste which are
then boiled or deep
fried.

BANANA CON YELO MEDIUM₱10.00

It is a simple dessert that is
perfect to beat the heat during
this summertime.
It is simply “minatamis na saging”
(banana with caramel sauce)
topped with shaved ice and milk.

EXECUTIVE SUMMARY
We are task to think of a bussines and make it into life as part
of our activity in Entrepreneurship.
thats where L started,with a goal to make a profit and make it
roll for 1 week for this small bussines is only short term.
where everyday we make and create new product,
(snack/street food) to give our customer the best,fresh and
delicious snack

OUR FOOD STALL is located in front of Canaan east

elementary school,Zone 3 and we will open it on

PRINCIPAL
MEMBERS

Day-os, Adrian Jhade B.

Pilayan, Rina Shane J.
Pilayan, Abegail J.
Ramos, Mica Joyce C.
Ramos, Caron Vic R.
 MANAGEMENT AND
ORGANIZATION
food to fly's Goal is to provide a reasonable
price of products,even when the profit is small,
because we cherish customers loyalty,and we
believe that the succes of our bussiness depend
on the customers.

each of the members

have a assign task;
Rina,Mica and Abby will do the
cookings,food preparation,shopping,and
will maintain the cleanliness of our stall
while,caron and adrian will task to do the
deliverings.
PRODUCT/SERVICE
PLAN
the highlight of our product is it's
availability to customer(because it is
affordable) yet delicious and fresh.
MARKET PLAN
the bussiness strategies the
we use is Consultative sellin in
which sales approach
prioritizes relationships and
open dialogue to identify and
provide solutions to a
customer's needs. It is hyper
focused on the customer,
rather than the product being
sold because ,we decide to not
stick on a one product only,we
want to change our menu
base on our customer's
whims.
 FINANCIAL PLAN
fish ball (1kg)....................75
chicken intistines(1kg)....200
saba(1kg)............................50
flour1/2.............................20
cornstarch1/2..................35
sugar(1kg).........................50
vanilla................................50
oil(1l)..................................100

butane..................................90
cup/spoon...............................150
etc....................................180
total of expences(input)............1000

the principle management contribute

php.200