Management of Operations

This section describes how the business functions on a continuing basis. In the first
month of business operations, the production of macaroni will not be on a daily basis. In a span
of a week, at least 2 to 3 productions will be done. Since the business is new, it is important to
test whether the product will click on the market. In that manner, there should only have an
enough quantity to be produce. If the product succeeds or already known in the market, an
adjustment in the operation timeline will be done. The shift on a day-to-day product operation
will become possible if a new buyer, customer or distributor is already established. It is
important to secure that the product commercialization is achieve and a success before changing
the operation timeline into a daily basis.
On the other hand, the camote macaroni pasta production line consists of a powder mixer,
single screw main machine, conveying and cutting machine, cooling bed and hot air dryer
process. In powder mixer, all the ingredients will be mix including the raw grated camote,
camote flour, sugar and water. After a series of mixing, it will be transfer in a screw machine for
refinement to removement unwanted parts from the mixture. The conveying and cutting machine
will shape its form then afterwhile will undergo the cooling and heating process before
packaging.
In the production of macaroni, there will be at least 10 staff who will do the production
and a managing staff who will monitor the flow of production. Our team also plan to find new
partnership with potential buyer, distributor and supplier to ensure that the business will be on
the right tract by providing assets to the business.
Market Description
Our target buyers are residents and store owners in the locality of Albay as well as the
entire Bicol Region. Our product will be available in various locations throughout the week on a
rotating schedule and will adjust the scheduling according to high-traffic and high-demand areas.
We anticipate that market vendors, store owners and food resto owners will make up 85% of our
revenue.
The marketing strategy is to leverage relationships with local food vendors in order to
grow our initial customer base. We plan to partner up with local store owner. Additionally, most
of our new customers will be referrals from existing customers via word of mouth. Also, we plan
to reach new and existing customers through social media and flyers. Our prices will be lower
compared to our direct competitors, and we will also provide larger portions while maintaining
profitability.