Lomi on the Go Business Plan

Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY
College of Business and Public Administration
A Business Plan Presentation
Presented to the
Faculty of the College of Business and Public Administration
“The lomi that everyone love’s”
In Partial fulfillment of the requirement for the

Degree of Bachelor in Business Administration
Major Entrepreneurship Management
Presented by:
GROUP 6
Añonuevo, Patricia Marie G.
Alvarez, Suzzie Rose P.
Cancino, Pamela V.
Dacumos, Marife T.
Javier, Patricia Janine
February | 2022
1
CERTIFICATION
In partial fulfillment of the requirements for the Degree of

Bachelor of Science in Entrepreneurship This Business Plan
Presentation entitled LOMI ON THE GO., has been accomplished and
submitted by the following proponents:
Añonuevo, Patricia Marie G.
Alvarez, Suzzie Rose P.
Cancino, Pamela V.
Dacumos, Marife T.
Javier, Patricia Janine
Who are hereby recommended for acceptance and approval for oral
examination:
DR. AGUIDA V. CABREROS
Adviser
_____________________________________________
PANEL OF EXAMINERS
Approved and Accepted during an oral examination held on
With a rating of %.
D. WILLY O. GAPASIN
Dean, College of Business and Public Administration
Accepted as partial fulfillment of the requirements for the

Degree of
Bachelor of Science in Entrepreneurship Management.
2
ACKNOWLEDGEMENT
First and foremost, praises and thanks to the God, the
Almighty, for His showers of blessings throughout our
business plan to complete successfully.
I would like to express our deep and sincere gratitude
to our business plan professor, Dr. Aguida V. Cabreros for
giving us the opportunity to do research and providing
invaluable guidance throughout this project. Her dynamism,
vision, sincerity and motivation have deeply inspired me.
We deeply thankful to our parents and friends who helped
and inspires us to completing this project.
Our appreciation also extends for the respondents of our
study for the time they gave for answering and sharing their
opinions and preference.
The Researchers
3
DEDICATION
We dedicate this project to God Almighty our creator, our
source of inspiration, wisdom, knowledge and understanding. He
has been the source of our strength throughout this study.
We also dedicate this work to our family and friends who
encouraged us all the way and whose encouragement has made sure
that we give it all it takes to finish that which we have
started.
Lastly, we dedicate our study to the benefit of the future
students of Entrepreneurship who will be using are study and
all to those respondents that has been asking for this kind of
questions.
This question may enhance their curiosity about what was
really happening in the purchasing industry that also has
connection to the celebrity endorsers as we finish study as
well as the survey, we will assure that this may help those
people and the business industry as well.
The Researchers
4
TABLE OF CONTENTS
Title Page
Certification ii
Acknowledgment iii
Dedication iv
Table of Contents v
Chapter 1 – Introduction ……………………………………………………………………… 8
Executive Summary…………………………………………………………………………………………… 9-10
The Business ……………………………………………………………………………………………………… 11-12
Logo and Description ………………………………………………………………………………… 13
Vicinity Map ……………………………………………………………………………………………………… 14
Chapter 2 - Marketing Aspect …………………………………………………………… 15
Target Market Analysis ……………………………………………………………… 16
Product Analysis………………………………………………………………………………… 17-18
Product Strategies ………………………………………………………………………… 18-19
Product Sample …………………………………………………………………………………… 19-21
Pricing Strategies ………………………………………………………………………… 22-24
Place of Distribution ………………………………………………………………… 25
Promotional Strategies ……………………………………………………………… 26-28
SWOT Analysis ……………………………………………………………………………………… 29
Survey Result ……………………………………………………………………………………… 30-37
Chapter 3 - Management/Operational Plan …………………………… 38
5
Vision, Mission, Goals, Objectives …………………………… 39-40
Organizational Structure ……………………………………………………… 41
Qualification of Officers and Employees ……………… 42-43
Standard Uniform …………………………………………………………………………… 44
Company Rules and Policy ……………………………………………………… 44-45
Chapter 4 - Technical Aspect ……………………………………………… 46
Production / Operation Process ……………………………………………………47
Step by Step Procedure……………………………………………………………47-
Duration Per step per batch ………………………………………………48
Labor & machine requirements per step ……………………48
Production schedule ……………………………………………………………48-49
Labor Requirements ……………………………………………………………………49
Machinery Equipment Requirements …………………………49-51
Raw Materials Requirements ……………………………………… 52-53
Internal Perspective ……………………………………………………………… 54
External Perspective ……………………………………………………………… 55
Store/office or Plant Lay out ……………………………………… 56
List of Materials with Pictures ………………………………………………… 57
Equipment ……………………………………………………………………………………………… 57-58
Office Supplies ……………………………………………………………………………… 58-59
Sanitation and Hygiene Supplies …………………………………… 59-60
Gantt Chart ………………………………………………………………………………………… 60-61
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Production Cost …………………………………………………………………………………………… 61
A. Total Production Per year …………………………………………………… 61
B. Production Cost Per ………………………………………………… 61-62
Waste Disposal System …………………………………………………………………… 62-63
Quality Control System ………………………………………………………………… 63
Corporate Social Responsibility ………………………………………… 63
Chapter 5 - Financial Aspect ………………………………………………………… 64

Selling Price Determination Scheme …………………………… 65
Annual Sales Projection ………………………………………………………… 65

Salary Scheme …………………………………………………………………………………… 66
Benefit Premium ……………………………………………………………………………… 66
Projected Income Statement ………………………………………………… 67
Payback Period ………………………………………………………………………………… 67
Chapter 6 - Socio- Economic Aspect ………………………………………… 68
Political ……………………………………………………………………………………………… 69
Economic ………………………………………………………………………………………………… 69-70
Social ……………………………………………………………………………………………………… 70
Technological …………………………………………………………………………………… 70-71
Environmental …………………………………………………………………………………… 71
Chapter 7 - Conclusion/Exit Strategy …………………………………… 773
Appendices ………………………………………………………………………………………………………… 74
Survey Questionnaire ………………………………………………………………… 74-76
Legal Forms ………………………………………………………………………………………… 77-82
Resume ……………………………………………………………………………………………………… 83-88
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CHAPTER 1
INTRODUCTION
8
EXECUTIVE SUMMARY
Lomi on the Go is a Sole Proprietorship business. The
Lomi on the Go is a food service and a noodle recipe, rare
to find in Manila. We offer affordable prices and quality
delicious food. Lomi is made from Miki noodle with toppings
like kikiam, egg, chicharron, liver, pork, while the Guisado
is made from stir-fried miki with dark caramel and chilies
topped with pork and liver. We will be selling Lomi and
Guisado along Eulogio Amang Rodriguez Institute of Science
and Technology. We have food cart for on-the-go customers
who wants to direct and eat outside. Vibrant social media
accounts will attract you with their mouth-watering images
of our special lomi and tamis anghang guisado, our strategy
will enable us to gain customer confidence, promos/offers,
and honest reviews will be posted. Lomi on the Go will be
part of the ongoing noodle industry. There are not too many
noodle food chains here in Manila that offer Lomi and
Guisado originally from Batangas. The difference between
Lomi on the Go in other noodle stores is that we sell Lomi
Batangas recipes with more meat and toppings.
In planning for our launch, we have put together a
financial plan based on forecasts for the first five (5)
9
years of operations including our start- up expenses
estimated at 300,000.The production of making lomi and
guisado takes two people to prepare and cook it; the chef is
the one who’ll cook the main dish while the butcher prepares
or cuts the ingredients. It takes 10-15 minutes to process
and prepare the lomi and guisado to serve to the customers.
Our business will play the role of a new business in the
city that will give or provide an opportunity to the
unemployed to have a job with effective management and good
service. The company will never resort to illegal means of
reducing taxes; it will follow all the rules and regulations
and practice healthy competition.
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THE BUSINESS
Business Description
Our business concept has reached a conclusion wherein the
owners are all girls. “Lomi on the Go” represents our business
and how our fresh Batangas Lomi are seen at a very affordable
price with the closest quality there is, without the need of
going to the province of Batangas to taste the original Lomi.
The business is composed of five (5) owners namely Patricia
Marie Añonuevo, Pamela Cancino, Patricia Janine Javier, Marife
Dacumos, and Suzzie Rose Alvarez. The business is located near
Eulogio Amang Rodriguez Institute of Science and Technology.
Our target market is people who cannot afford to have
gastronomies at high price ranges. Our business is also open
from young-old people and Lomi on the Go can also be found via
our social media platform. Lomi on the Go appears to have
gotten the inspiration from doing a very provincial gastronomy
11
that is only found in Batangas. Many people do not have the
access to go to provinces to enjoy the best and original dishes
only found in the locals. As for Lomi on the Go, we have
exactly replicated the dish that the province is known for.
Lomi Batangas usually consists of many toppings, making Lomi
fully overloaded with its full bowl of goodness. From the thick
noodles down to boiling it up to its slurry consistency, that
is the very distinguish of Lomi which can only be found in
Batangas.
12
Logo and Description
Our yellow logo

design
Brown is
communicates to
associated
our company's
with reliability,
values and yellow
dependability, and
is seen as fun, nurturing.
energetic,
young, and
attention-
grabbing.
Orange stands
for playfulness,
vitality and
friendliness. It is
invigorating and
evokes energy.
13
Vicinity Map
The location for our business will be around the Capital
of the Philippines, Manila City since our store will be found
near Eulogio Amang Rodriguez Sampaloc Manila. The survey and
the opening gathering will be happening in area. For this
location we will use survey questionnaire to fulfill the
purpose of this study.
LOMI ON THE GO
14
CHAPTER 2
MARKETING ASPECT
15
MARKETING ASPECT
Target Market Analysis
Lomi on the Go business is a kind of micro- enterprise,
which is a small business that employs five people and it was
founded with a small amount of capital. Our target audience
will focus on both youngster (teenager) and adult.
Our target audience is primarily from Manila, where we
have a food cart in 1503 Interior 5 Loreto Ext. Sampaloc Manila
and we also have a Facebook-based online store, people can
order our products there and have them delivered countrywide by
a third-party courier such as Grab Express, Food Panda, and
Lalamove. Any individual, can be a consumer of our product
because it can be brought at cheap price from 50 pesos up to 75
pesos.
Lomi on the Go aspires to any individuals like, young
professionals, couples, families and teenagers in general with
flavorful yet affordable lomi products.
16
Product Analysis
Many businesses have turned to the food industry as a
result of Filipinos' love for food. When you think of the
traditional Pinoy Food, Lomi isn't the first thing that comes
to mind. However, many individuals are quickly becoming fans of
different kind of flavorful taste of lomi food.
This goes above and beyond the standard method of just
making a soup of pansit miki. Lomi is a popular type of meal in
different places. So as an owner of business we wish to make
everyone's day more enjoyable by making flavorful food. Also,
we want to ensure that our customers are completely satisfied
with all of the products we provide. We take pleasure in
delivering flavorful results in all we do, and we are
constantly aiming for positive outcomes in all aspects of our
business.
Lomi, for example, uses humans as food samples. Lomi is
one of many Filipino noodle meals that is made up of very thick
fresh egg noodles served in a rich starchy sauce with crispy
pork, chicharon, and vegetables. When eating this pasta dish,
there are certain added components, but it all depends on your
preference.
17
Our small business mission is to offer customers with the
level of satisfaction they expect from all of its dishes. As a
result, we endeavor to delight our customers by providing them
with outstanding and delectable hospitality and food. We hope
to be of assistance. Lomi on the Go unlike the other products
of the same kind, our lomi contains unique characteristics that
the other product don’t have. Our product contains nutrition's
that help our customers to be ready to their daily living.
Lomi on the Go has its different choices we have lomi
which is categorized into two which is regular or special and
we also have a guisado lomi. Our lomi food has its own protein,
vitamins that helps our body in everyday life. We also know
that lomi or lomihan is one of the best and common street food
today. The common problems that our business may encounter, is
the climate change. We know changing weather may cause less
people who can be our potential customers. And also, some lomi
product are too expensive to buy but our lomi is cheaper and
healthier than other lomihan house.
Product Strategies
Our target customers should understand our company's vision.
To attract people, we need to be able to showcase our best
attribute in a single statement. Return to our company's vision,
purpose, and objectives. Define our products and make a list of
18
areas that need to be improved. We can sell our products to our
target audience by delving into the essence of our business.
It’s one way we can communicate to our customers by doing our
best. Only when they thoroughly get what our business is all
about and what we can offer, we expect such responses from our
customers. If we can arouse your prospects' interest, we've
succeeded in capturing our costumer’s attention, which will
lead to them acquiring products from our company. The company
will hire the best qualified employee that can handle customer
situations and is dedicated. Our aim was to entice them with
our product's stunning appearance, unaware that it was
manufactured with ingredients that only a few can enjoy.
Lomi on the Go products can be ordered through our
physical store and also through our online platform with
facebook and instagram page. Our products can be delivered
around Metro Manila via courier. If you have any inquiries
regarding our product you can visit and message the following
website;
Facebook - https://www.facebook.com/lomionthego.ph
Instagram - @lomi_on_the_go
Email - contact@lomionthego.ph
Product sample:
19
Our Lomi on the Go are available in 2 kinds of category of
products it is a lomi and guisado. As you can see in the
picture we have a lomi with regular meal and special type
recipe. Then after that we also have a guisado type, but we
have a two flavor variation within this recipe it is the
regular type of guisado and tamis anghang recipe.
As a Filipino we all know that Lomi is one of the best and
comfortable food that we used to eat like for snack, lunch and
it is also for a dinner not because of its feature but also of
its unique and flavorful type of food.
Regular Lomi
20
Special Lomi
Guisado
21
Pricing Strategies
Our product is created locally to assure uniqueness and all
of the materials are likewise source locally. As a result, we
wish to make it inexpensive, to those who ordered online we
will contain it in a transparent microwaveable round food
container for both lomi and guisado containing 50% costs 60
pesos up to 100 pesos for all the products. To stay competitive
with other business, our business wants to keep the pricing
point as low as feasible. A transparent food round container of
different product of Lomi on the Go costs from 60 pesos up to
100 pesos. It is far less expensive than our competitors, but
we can guarantee you that it will provide far more unique
flavorful than the rest of the competitors. The company added
the 30% markup value added tax to get the final selling price
per flavor.
Lomi - ₱60.00 (regular)
₱100.00 (special)
Guisado - ₱80.00
A. Toasted
a. Tamis
b. Tamis anghang
B.
a. Tamis b. Tamis anghang
22
Place of Distribution
Promotional Strategies
To market our business, we will create a Facebook page
and an Instagram account. This can be an effective technique to
engage with customers and potential customers because it allows
them to see our product without having to come to our location.
We may raise our company's Facebook page by encouraging current
and potential consumers to hit the "Like" button on our page.
Our customers will receive our updates on their wall after
liking our page, where their friends will also view them. This
23
aids in the promotion of our company and the association of our
friends with our brand. Customers can also share good words
about our products on their social media pages, which are
visible to all of their friends. We will also promote our
product by boosting our Facebook post, which will increase the
exposure and interaction of our post, such as likes, comments,
and shares. It is a better choice for us to increase engagement
while only spending a small amount of money.
Social media sites
24
Flyer
25
SWOT ANALYSIS
26
PRESENTATION /ANALYSIS OF THE SURVREY RESULTS

Demographic Profile
1.
Graph 1 shows that majority of the respondents, which is 70%,
are female while the remaining 30% are male.
2.
27
Graph 2 shows that 70% of the respondents are 19–24 years old,
while 25% are aged 10-18. The remaining 8% are equally divided
to the remaining age group, 3% for respondents aged 25-31.
3.
Graph 3 shows that 4.3% of the respondents are elementary -high
school students, 73.9% SHS -College,13.0% employed, 8.7%
unemployed.
4.
28
Graph 4 shows that majority of the respondents, which is 90%
are fond of familiar with lomi Batangas while 10% are not.
5.
Graph 5 shows that 64% of the respondents are familiar with
guisado, while 20% are not.
6.
29
Graph 6 shows that out of 24 respondents,80% are like to eat
lomi in breakfast, while 20% like to eat it in dinner.
7.
Graph 7 shows that out of 23 respondents, 11 of them like
chicharron, egg, pork, and liver, 4 of them prefer the toppings
like chicharron, egg, pork, 3 of them prefer the topping pork,
2 of the respondents prefer the toppings egg and the remaining
other 3 respondents like 1 of the toppings like egg, pork and
chicharron.
30
8.
Graph 8 shows that according to the respondents, 10% of them
eat lomi occasionally, 4% eat it once a week, 4% everyday, and
4% twice a week.
9.
31
Graph 9 shows 70% of respondents prefer the topping pork, 20%
of the respondents prefer the toppings pork and liver, 10%
prefer the topping liver.
10.
Graph 10 shows that 80% are willing to buy lomi online while
20% of them are not.
11.
32
Graph 11 shows that 90% of the respondents are willing to buy
lomi in facebook while 10% are willing to buy in food panda or
grab.
12.
Graph 12 shows that 70% of the respondents would spend 100
in special lomi while 30% would spend 60 regular lomi.
33
13.
Graph 13 shows out of 24 respondents, 13 of them are
influence their decision in buying lomi by quality taste, price,
service, customer feedback, 6 of them is by quality taste , 2
in the price , 1 in the price and quality , 1 in the price and
services.
34
CHAPTER 3
MANAGEMENT/OPERATIONAL PLAN
35
MANAGEMENT/OPERATIONAL PLAN
Vision
Our vision is to be the Philippines most loved and trusted
lomi business, providing high quality and excellent customer
service, and to provide satisfaction to every Filipinos through
delicious and nutritious lomi.
Mission
LOMI ON THE GOaims to be with you and to serve the
Filipinos with affordable high-quality products and accompany
you at every meal.
Goals
Our goal is to provide consumers with a high degree of
satisfaction. Over the following five years, our goal is to
expand our food cart in nationwide. Also to be the number one
choice in the Food Industry.
36
Objectives
 To develop the product and use marketing strategies and
communication skills to gain more attention of many people to
our local lomi and serve them high performance and reliability
of the product.
 Consistently providing a high-quality product, the best value
for money, and outstanding customer service.
 To bring the joy into every Filipino by making all-time
favorite Filipino dishes readily available.
 In able to provide their wants and satisfaction.
37
Organizational Structure
38
Personnel
President and CEO
Has overall responsibility for creating, planning,
implementing, and integrating the strategic direction of an
organization. This includes responsibility for all components
and departments of a business.
Qualifications:
• Bachelor’s degree or master's degree in a relevant discipline
or MBA.
• Experience in a senior management position.
• Knowledge of profit and loss, balance sheet and cash flow
management, and general finance and budgeting.
• Ability to build consensus and relationships among executives,
partners, and the workforce.
• Understanding of human resources and personnel management.
• Ability to work under pressure, plan personal workload
effectively, and delegate.
Production Manager
The production manager is responsible for the planning and
organizing of production schedules. They ensure the
manufacturing process is running smooth and efficient. They are
also responsible for negotiating and agreeing budgets and
timescales with the clients and other managers.
39
Qualifications:
• A degree in business management would be advantageous.
• Industry-related experience.
• Excellent organizational and time management skills.
• Ability to solve problems quickly and efficiently.
• Excellent verbal and written communication skills.
Sales Manager
Sales managers are responsible for leading sales teams to

reach sales targets. Sales managers are primarily tasked with
hiring and training team members, setting quotas, evaluating
and adjusting performance, and developing processes that drive
sales.
Qualifications:
• Bachelor's degree in Business, Marketing, Communications, or
related field
• 5 years of experience in sales
• Strong oral and written communication skills
• Experience setting sales goals
• Results-oriented with strong analytical skills
• Deep understanding of CRM systems and best practices.
Operations Manager
The operations manager handles the high-level HR duties
like attracting talent and setting training standards and
40
hiring procedures. It also is a key part of a management team
who plans, implements and manages schedules to ensure the
punctuality of the product to the set deadline.
Qualifications:
• Bachelor’s degree in operations management or related field.
• Experience in management, operations, and leadership.
• Understanding of general finance and budgeting, including
profit and loss, balance sheet, and cash-flow management.
• Ability to build consensus and relationships among managers,
partners, and employees.
• Excellent communication skills.
• Solid understanding of financial management.
Operations Staff
Enable everyone else in the organization to focus on their
core tasks and maximize their productivity.
Qualifications:
• High school diploma or equivalent.
• Previous experience in a similar role.
• Additional courses in Business Writing and Elocution are
advantageous.
• Excellent written and verbal communication skills.
• Super organizational skills.
• Outstanding interpersonal skills.
41
Standard Uniform
Company ID
Company Uniform
42
Rules and Regulations
The rules and regulation that is promulgated to this paper is
we considered and follow the government standard such as Labor
Code of the Philippines and proper protocol in terms of
sanitation to maintain the cleanliness, which is mandated by
the local government.
Don't be late and make every effort to arrive on time at work.
2. Salary time is during 15th and 30th of every month. If we
base on the daily basis they will be paid ₱537, in accordance
to the updated minimum wage of the region of NCR. (Reminder: in
this parts it also includes the overtime work, under time work
and leave etc.)
3. Workers must dress in a complete uniform with the company
logo and specific colors. They also obligated to use PPE or
proper attire for their protection and for the cleanliness of
our products since it is a food industry.
4. During business hours, all employees must put their phones
on mute or turn them off. They can also use it during their
break time or some important matters.
5. No smoking for working personnel in charge inside the store.
6. A worker must present him/her self on time.
43
7. Any concerns of customers must be accompanied by workers as
soon as possible.
8. Holidays will be considered as paid time off and deducted
from remaining vacation days if an employee decides to use
vacation time before and after holiday.
44
CHAPTER 4
TECHNICAL ASPECT
45
TECHNICAL ASPECT
Production/ operation process
Step by step procedure
Production Process
1.Step-by-step Procedure
Lomi
• Order first
• Heat a cooking pot then pour-in cooking oil
• When the oil is enough, saute the onions.
• Add a little bit of soy sauce then stir.
• Add the cassava starch diluted and stir well.
• Add-in the ground black pepper and miki noodles then cook
for 5 to 6 minutes.
• Pour-in the broth and let boil.
• Turn off the heat then pour-in the beaten egg.
• Transfer to a serving bowl and top with Atay ng Baboy,
Kikiam, Nilagang Itlog, or Chicharron.
• Served.
Guisado
46
• Order first
• Heat a cooking pot then pour-in cooking oil
• When the oil is enough, saute the onions and chili.
• Add soy sauce then stir.
• Add brown sugar for sweetness.
• Add-in the miki noodles and black caramel then stir fry
for 3 to 4 minutes
• Pour-in a little bit of broth.
• Served.
1. Duration per step per batch
Preparation Cooking Time Total Time

Time Duration
Lomi 10 minutes 50 minutes 1 hour
Guisado 8 minutes 40 minutes 48 minutes
2. Labor & machine requirements per step
1 manager ,2 cook for lomi and guisado ,and 2 service

crew
.
3. Production Schedule
Monthly Production (serving)
January 1,080
February 960
March 1,040
April 1,040
May 1,080
June 1,040
47
July 1,080
August 1,080
September 1,040
October 1,080
November 1,040
December 1,080
4. Labor Requirements
Time Activity
3:00 AM – 4:00 AM Purchasing of ingredients
4;01 AM – 5:30 AM Preparing the ingredients and
the store
5;31 AM – 6:30 AM Cooking
6:31 AM – 7:00 AM Preparation for the opening
period
7:01 AM – 8:59 PM Business operation period
9:00 PM Closing
5. Machinery equipment requirements
Equipment Quality Cost Uses
1. Gas stove 2pcs. For cooking the

ingredients.
₱1,000
2. Refrigerator 1pc. For preserving

the
ingredients.
₱11,500
48
3. Casserole 2pcs. Used in boiling

lomi.
₱600
4. Pan 2pcs. Used to fry

meat.
₱500
5. Bowls For serving

lomi.
100pcs.
₱1,200
6. Spatula ₱250 For cooking.
2pcs.
7. Tong ₱100 For frying
2pcs.
49
8. Soup ladle ₱250 For serving

soup.
2pcs.
9. Spoon and ₱800 Utensils for

fork eating.
400pcs.
10.Knife ₱175 For cutting

ingredients.
5pcs.
11.Chopping ₱50 For chapping of

board 2pcs. ingredients.
50
12.Measuring For measuring

tool the
ingredients.
2pcs. ₱100
13.Weighing For weighing

scale
1pc. ₱400
14.Calculator For arithmetic

calculation.
1pc. ₱150
TOTAL: ₱17,075
Raw Materials Requirement:
Ingredients Quality Unit PriceTotal

per KiloPrice (In
(In Php)* Php)
Onion 5 kilograms ₱120.00 ₱600.00
51
Pork 6 kilograms ₱180.00 ₱1,080.00
Cooking 2 Liters ₱60.00 ₱120.00

Oil
Chicharon
2kilograms ₱70.00 ₱140.00
Chili 3 kilograms ₱30,00 ₱90.00
52
Miki Noodles 5 kilograms ₱45.00 ₱225.00
Egg 3 Tray ₱120.00 ₱360.00
Black Pepper 1 Kilogram ₱90 ₱90.00
Calamansi
53
2 Kilogram ₱80.00 ₱160.00
Soy Sauce 1 Liters ₱60.00 ₱60.00
Beef bone 10pcs. ₱80.00 ₱160.00
Black Caramel
₱130.00 ₱390.00
3 bottle
TOTAL: ₱3,475
54
LIST OF MATERIALS WITH PICTURES
Equipment
Particulars Unit cost No. Of Total cost

unit
Refrigerator ₱11,500.00 1pc. ₱11,500.00
₱800.00 1pc. ₱800.00

Exhaust fan
Gas stove ₱1,000.00 1pc. ₱1,000
Gas tank ₱1200.00 1pc. ₱1200.00
Dish drainer ₱229.00 2 ₱458.00

cabinet
55
Food cart (sidecar)

₱18,000.00 1 food ₱18,000.00
cart
TOTAL: ₱ 32,958
56
Sanitation and hygiene supplies
Particulars Unit Cost No. of Pc/Unit Total Amount
Sponge 24 pcs. ₱240.00
₱10.00
Alcohol ₱130.00 2 pcs. ₱260.00
Dishwashing ₱35.00 4 pcs. ₱140.00

Liquid
Floor mat ₱180.00 2 pcs. ₱360.00
TOTAL= P 1,00
57
Gantt chart
Activities Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
Prepaid
Business
Plan
Sourcing of
Capital
Completion
and
Submission
of Legal
Requirements
Renovation
of
Establishmen
t
Purchasing
of Equipment
Purchasing
of Supplies
Hiring of
Employees
Start of the
Operation of
the Business
Business
Operations
58
Internal Perspective
59
PRODUCTION COST
A. TOTAL PRODUCTION PER YEAR
Day Week Monthly Year

Production
per
40 240 1,040 12,680
Serving
B. PRODUCTION COST PER UNIT
Cost ( in php)
Direct cost
60 .00
Lomi (regular)
100.00
Lomi (special)
80.00
Guisado
Total Direct Cost 260.00
Indirect Cost
2,000.00
Electricity (Monthly)
1,000.00
Water (Monthly)
Labor (Monthly) 13,000.00
Total Indirect Cost 16,000.00
Production Cost
Direct Cost 260.00
Indirect Cost 16,000.00
Estimated Production Cost 28,940
60
WASTE DISPOSAL SYSTEM
The waste management system of Lomi On The Go is
depicted in the image above.
The separation of biodegradable waste from non-
biodegradable waste for efficient disposal and recycling is the
basis of our waste disposal system. Through this method, we may
assist our environment in reducing garbage that has resulted in
disasters such as pollution, flooding, and so on. Separating
the two will aid in the creation of biodegradable fertilizer
and the recycling of non-biodegradable garbage. We could also
ask our community's garbage collector to collect our trash on
Tuesdays, Thursdays, and Saturdays. The Lomi Batangas ni Marya
business operates in an environmentally sustainable manner.
61
QUALITY OF CONTROL
To meet the criteria or quality of the customer, we
should ensure that everything is presentable, such as the
product to be served, the ingredients are always fresh or new,
and the employees should wear proper uniform inside the
restaurant to show up presentable in front of the customers. We
must also ensure that the restaurant's surroundings are always
clean, as this is one of the first things to do to ensure that
the quality of the customer is satisfied to the place. This
procedure aids us in meeting the quality criteria.
Corporate Social Responsibility
1. Protecting people
2. Preserving the environment
3. Investing in environmentally conscious
4. Promoting human rights
5. Donations and aid
62
CHAPTER 5
FINANCIAL ASPECT
63
FINANCIAL ASPECT
Selling Price Determination Scheme
Annual Sales Projection
Five years Sales Projection
64
Salary Scheme
Benefits and Premium
Break - Even
65
Payback Period
Income Statement
66
Balance Statement
67
Cash Flow
68
CHAPTER 6
SOCIO- ECONOMIC ASPECT
69
Political
Several political variables have a significant impact on
the market transactions of LOMI ON THE GO. To begin a business,
we must first register it in order to obtain a lawful Barangay
Permit, City Permit, Bureau of Internal Revenue Permit, and
Department of Trade and Industry Permit. We will also obtain a
certificate from the Bureau of Food and Drugs (BFAD) to confirm
that our products are safe as a food establishment. For a
business to be permitted to function, these permits,
registrations, and certificates must be displayed inside the
establishment. Furthermore, the impact of political
considerations allows the company to establish a solid
foundation and win potential clients' trust through its
products.
Economic
Apart from the lomi homes, vendors, fast food, and other
catering facilities that are always developing due to the rapid
demand of the market, LOMI ON THE GO has a sustainable economic
influence across the community. In 1503 Interior 5 Loreto Ext.,
70
there was a high demand for food. Many food stalls, such as Big
Brew Nagtahan, Marcus Eatery, and others, are springing up in
the region of Sampaloc Manila.
Social
Since the Covid 19 outbreak, every business in the world
has been anticipating how this disaster will influence the
manufacturing and food industries. However, the food sector
differs from other industries in that it produces products that
are necessary in our everyday lives.
Consumer demand for food has surged as a result of
the global crisis, and some store shelves have been temporarily
depleted, resulting in surplus sales of necessary supplies.
Despite the epidemic, the food supply chain remained strong,
thanks to the involvement of numerous supply chain participants
including as farmers, producers, distributors, and retailers.
Technological
The business's technical impact isn't as complicated. In
essence, this section of the research will set the context in
which the Lomi House will be built. The description and
71
operational description of the various equipment and tools that
will be used in the LOMI ON THE GO are also included. One of
the essential components that LOMI ON THE GO needed to make the
firm more effective and successful was technology developments.
When it comes to social media platforms like Facebook,
Instagram, and others, technology is much more important in the
corporate world. As a result, everyone may be found and reached.
LOMI ON THE GO is putting together a mobile ordering platform
so that customers may access our products and customize their
purchases for pick-up or delivery.
Environmental
The impact of LOMI ON THE GO on the local environment is
the use of paper boxes as packaging for products that protect
wildlife safety. Paper packaging is the best choice as it can
be reused, recycled, or converted to renewable energy sources
and has far less environmental impact than other methods. In
addition, paper-based packaging reduces fuel and energy
consumption when shipping goods to customers, prevents insects
and dust, reduces the use of other materials in the package,
and emits carbon dioxide. It leads to the minimization of.
72
CHAPTER 7
CONCLUSION/EXIT STRATEGY
73
CONCLUSION/EXIT STRATEGY
This business plan project proved to be helpful to all of
us especially like us a future entrepreneur. We were able to
plan and execute a business in detail even our business is
small and did not get a lot of profit. From this project, we
have learned a lot about the process of starting up a business.
As soon as possible we will experienced how to handle a
business as well as the operation and what a business has to
undergo to become successful by conducting this business plan.
In addition, we have also learned about the risk we have to
face and how to overcome the risks. Through perseverance and
hard work, we were successful to achieve our business goal.
This project also helps to enhance our entrepreneurial skills.
In the near future, we are looking forward to continue our
business venture.
74
APPENDICES
EULOGIO AMANG RODRIGUEZ INSTITUTE

OF SCIENCE AND
TECHNOLOGY
Feasibility Study: LOMI ON THE GO
Survey Questionnaire
Name: ________________________________
Gender
______ Male
______ Female
______ Other
1.Age *
______10-18 years old
______19-24 years old
______25-31 years old
______32-37 years old
______38-50 years old
2.Status *
______Elementary - High School
______SHS - College
______Employed
______Unemployed
3.Are you familiar with Lomi Batangas? *

______Yes
______No
75
4.Are you familiar with Guisado? *

______Yes
______No
5.What is the best time to eat Lomi? *

______Breakfast
______Lunch
______Dinner
6.If you were to choose, what kind of toppings do you prefer

in lomi? *(check your preferred toppings)
______Chicharon
______Egg
______Pork
______Liver
______Kikiam
7.How often do you really eat lomi? *

______Everyday
______Once a week
______Twice a week
______Occasionally
8.If you were to choose, what kind of toppings do you prefer
in Guisado? *
______Pork
______Liver
______Pork and Liver
9. Are you willing to buy lomi online? *

______Yes
______No
10.If yes, which social media accounts do you prefer it to be

seen? *
______Facebook
______Instagram
______Other:
76
11.How much are you willing to spend for lomi? *

______60 (regular)
______100 (special)
12.What are the factors which influence your decision in

buying lomi? *
______Quality Taste
______Price
______Service
______Customer feedback
77
FORMS
Social Security System
78
PhilHealth
PagIBig
79
Department of Trade and Industry
80
81
Bureau of Internal Revenue
Bureau of Internal Revenue
82
83
PROPONENTS RESUME
84
85
86
87
88

Lomi on the Go Business Plan

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Lomi on the Go Business Plan

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Republic of the Philippines

EULOGIO “AMANG” RODRIGUEZ

A Business Plan Presentation

Faculty of the College of Business and Public Administration

“The lomi that everyone love’s”

In Partial fulfillment of the requirement for the

In partial fulfillment of the requirements for the Degree of

Añonuevo, Patricia Marie G.

Alvarez, Suzzie Rose P.

Javier, Patricia Janine

DR. AGUIDA V. CABREROS

Approved and Accepted during an oral examination held on

Accepted as partial fulfillment of the requirements for the

Bachelor of Science in Entrepreneurship Management.

First and foremost, praises and thanks to the God, the

Almighty, for His showers of blessings throughout our

business plan to complete successfully.

I would like to express our deep and sincere gratitude

to our business plan professor, Dr. Aguida V. Cabreros for

giving us the opportunity to do research and providing

invaluable guidance throughout this project. Her dynamism,

vision, sincerity and motivation have deeply inspired me.

We deeply thankful to our parents and friends who helped

and inspires us to completing this project.

Our appreciation also extends for the respondents of our

opinions and preference.

We dedicate this project to God Almighty our creator, our

source of inspiration, wisdom, knowledge and understanding. He

has been the source of our strength throughout this study.

We also dedicate this work to our family and friends who

that we give it all it takes to finish that which we have

Lastly, we dedicate our study to the benefit of the future

students of Entrepreneurship who will be using are study and

This question may enhance their curiosity about what was

really happening in the purchasing industry that also has

connection to the celebrity endorsers as we finish study as

people and the business industry as well.

Executive Summary…………………………………………………………………………………………… 9-10

The Business ……………………………………………………………………………………………………… 11-12

Logo and Description ………………………………………………………………………………… 13

Vicinity Map ……………………………………………………………………………………………………… 14

Chapter 2 - Marketing Aspect …………………………………………………………… 15

Target Market Analysis ……………………………………………………………… 16

Product Analysis………………………………………………………………………………… 17-18

Product Strategies ………………………………………………………………………… 18-19

Product Sample …………………………………………………………………………………… 19-21

Pricing Strategies ………………………………………………………………………… 22-24

Place of Distribution ………………………………………………………………… 25

Promotional Strategies ……………………………………………………………… 26-28

SWOT Analysis ……………………………………………………………………………………… 29

Survey Result ……………………………………………………………………………………… 30-37

Chapter 3 - Management/Operational Plan …………………………… 38

Vision, Mission, Goals, Objectives …………………………… 39-40

Organizational Structure ……………………………………………………… 41

Qualification of Officers and Employees ……………… 42-43

Standard Uniform …………………………………………………………………………… 44

Company Rules and Policy ……………………………………………………… 44-45

Chapter 4 - Technical Aspect ……………………………………………… 46

Production / Operation Process ……………………………………………………47

Step by Step Procedure……………………………………………………………47-

Duration Per step per batch ………………………………………………48

Labor & machine requirements per step ……………………48