SISIG-LA FOOD STALL

A Business Plan
Presented To The Faculty Of The
College of Business Education
St. Vincent’s College Incorporated
Dipolog City, Philippines

In Partial Fulfilment
Of The Requirements For
ETH 32 Entrepreneurship
Tourism and Hospitality
2nd Semester
S.Y. 2021-2022

by:

Jhonica S. Mondenedo
Kaye E. Nanat
Roxette R. Pastrano
Charmagne Luize R. Quisquis
Kriselle Requintosa
Wilson Jr. Velarde
Lovely R. Velasco

MAY 2022
DIPOLOG CITY
 Table of Contents
VISION......................................................................................................................................1
MISSION...................................................................................................................................1
EXECUTIVE SUMMARY........................................................................................................2
MARKETING PLAN................................................................................................................3
Market Description:................................................................................................................3
The Product............................................................................................................................3
Area Coverage........................................................................................................................3
Potential Demand...................................................................................................................4
Selling Price............................................................................................................................4
Estimated Sales.......................................................................................................................5
Promotion...............................................................................................................................5
SWOT Analysis......................................................................................................................6
ORGANIZATIONAL AND MANAGEMENT PLAN.............................................................8
Company Description.............................................................................................................8
Logo........................................................................................................................................8
Form Of Ownership................................................................................................................9
Organizational Structure.......................................................................................................10
Work Schedule.....................................................................................................................15
Compensation And Benefits.................................................................................................15
Contributions........................................................................................................................17
Administrative/Management Policies..................................................................................20
Pre-Operating Activities.......................................................................................................22
PRODUCTION/ OPERATIONAL PLAN..............................................................................26
Technical Production Description........................................................................................26
Production Process...............................................................................................................26
Production Schedule.............................................................................................................28
Labor Requirement...............................................................................................................29
Machinery And Equipment..................................................................................................29
Kitchen Utensils...................................................................................................................30
Raw Materials.......................................................................................................................35
Plant Location.......................................................................................................................38
Plant Layout..........................................................................................................................39
Waste Disposal System........................................................................................................40
Quality Control System........................................................................................................40
 Production Cost....................................................................................................................41
Pricing...................................................................................................................................43
FINANCIAL PLAN.................................................................................................................46
A. Projected Balance Sheet......................................................................................................47
B. Projected Income Statement................................................................................................48
C. Projected Statement of Changes in Equity..........................................................................48
D. Projected Statement of Cash Flow......................................................................................49
Notes To Financial Statements.................................................................................................50
Financial Ratios........................................................................................................................60

List of Tables
Table 1: Estimated Sales............................................................................................................5
Table 2: Work Schedule...........................................................................................................15
Table 3: Compensation............................................................................................................16
Table 4: SSS Contribution.......................................................................................................17
Table 5: PhilHealth Contribution.............................................................................................18
Table 6: Pag-Ibig Contribution................................................................................................19
Table 7: Gantt Chart.................................................................................................................23
Table 8: Pre-operating Expenses..............................................................................................24
Table 9: Legal Requirements and Licenses Fees.....................................................................25
Table 10: Production Schedule................................................................................................28
Table 11: Labor Requirement..................................................................................................29
Table 12: Machinery and Equipment.......................................................................................29
Table 13: Kitchen Utensils.......................................................................................................30
Table 14: Furniture and Fixtures..............................................................................................31
Table 15: Office Equipment.....................................................................................................31
Table 16: Store Supplies..........................................................................................................32
Table 17: Sanitary and Cleaning Materials..............................................................................33
Table 18: Raw Materials..........................................................................................................37
Table 19: Total production per year.........................................................................................41
Table 20: Direct labor cost per unit..........................................................................................41
Table 21: Factory Overhead cost per unit................................................................................42
Table 22: Factory overhead – Utilities.....................................................................................42
Table 23: Factory overhead – Depreciation Expense..............................................................42
Table 24: Factory overhead cost per unit.................................................................................43
Table 25: Production cost per unit...........................................................................................43
Table 26: Pork Sisig Pricing....................................................................................................44
Table 27: Chicken Sisig Pricing...............................................................................................45
 List of Figures
Figure 1: Logo............................................................................................................................8
Figure 2: Organizational Structure...........................................................................................10
Figure 3: Plant Location...........................................................................................................38
Figure 4: Plant Layout..............................................................................................................39
 VISION

Sisig-La envisions on providing the best quality meal that will satisfy the cravings of

the Dipolognons. To be the most profitable food stall and have franchisees from all over the

Philippines.

MISSION

SISIG-LA will be a superior specialty food house which ambitions to:

•Bring distintively upscale Filipino-inspired taste to Dipolog City, creating happiness and

satisfaction to our customers.

•Provide the best quality meal of Filipino-inspired dish at a reasonable price which competes

with other food business in terms of profitability and growth, uniqueness, and popularity.

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 EXECUTIVE SUMMARY

Proposed Business: SISIG-LA

Proposed Business Site: Malvar Extension, fronting Heart and Vascular Clinic, Dipolog City

Proponent: Kaye E. Nanat

Researchers: Jhonica S. Mondenedo

Kaye E. Nanat

Roxette R. Pastrano

Charmagne Luize R. Quisquis

Kriselle Requintosa

Wilson Jr. Velarde

Lovely R. Velasco

Initial Investment/Cost: PHP 144,308.44

Sources of Funds: Personal Savings

Type of Business: Sole Proprietorship

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 MARKETING PLAN

Market Description:

The Product

Sisig-La operates as a store with sisig as its sole product. Sisig is composed of chopped

pigs face (snout included) and ears with a generous amount of chicken liver. It is usually

served in a sizzling plate with sunny side up egg as its toppings.

Distribution of gourmet food and introduction will begin in the local of Dipolog City.

The managers of the Sisig-La have indicated that they are willing to carry the products. It is

also important to note that Sisig-La emphasizes specialty food products.

During this time, gourmet food has been a trend for everyone. Since we are facing this

global pandemic, delivery services, and ready-to-eat food is now timely and relevant.

Therefore, we have planned to have our rendering services for our target customers and we

know, it has a large market perspective. In addition, in some way, we can render our services

in an efficient way possible, since our target customers are only here in our locality. Further,

there could be a large potential.

Area Coverage

Malvar Extension, Dipolog City will be the location of Sisig-La. As our primary

market, we are targeting young people, particularly students. Due to the hectic schedules of

students, some would not get to eat a proper meal. Our secondary market consists of

employees, families, and the like in the surrounding area.

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 The area that this business will be covered is just within the city limit, as this business

is just starting, and the founders will gradually invest in a bigger range of area that will be

covered as the prior investment will be returned.

Potential Demand

Dipolog City's food demand is rapidly increasing, as many food stalls are thriving.

People in Dipolog look for delicacies that would give them satisfaction. The potential

demand for our product is high because people are looking for a new taste of sizzling sisig, so

we brought our special recipe to the city of Dipolog so that people could experience the

heavenly taste of our sisig.

Selling Price

The price range is the price that the consumer puts on our product, i.e. the amount that

the consumer is reasonably willing to pay for our product. Most customers will be willing to

pay somewhere between the minimum and maximum prices. For long-term business

continuity of Sisig-La, prices need to cover the costs. What we have done is to start

developing a pricing strategy by calculating the cost of manufacturing a product. Costs

include all fixed and variable costs, including production, marketing and promotion, as well

as time and investment rewards. Managers of Sisig-La computed what the price that

customers are willing to pay, given what others are charging for similar products. With

market prices and production costs in line, Sisig-La’s managers are ready to begin developing

a pricing strategy. Common pricing strategies for differentiated products. Each has its own

strengths and weaknesses. Depending on Sisig-La’s business goals, vision, target markets and

product strategies, a company may wish to consider several pricing strategies.

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Estimated Sales

The selling strategy servings of the sisig must be sold every day, Sisig-La aims to sell

at least 70 servings of sisig per day that is the estimated sales.

Production per Serving

Day 70

Week (6 days) 420

Month (26 days) 1,820

Year 21,840

Table 1: Estimated Sales

Promotion

Promotions are essential to gaining product recognition among customers.

Promotional strategies should be centered around the company's message or unique product

value proposition. The image that the company wants to send to the buyer must be included

in everything the Sisig-La does. Sisig-La uses a logo to identify the business’ product and

distinguish it from the competitors' products. The advertising budget should include not only

the cost of the ad, but also the business quotes that the ad will bring. Advertising media

options include Facebook, TikTok, Instagram, and Twitter. Using social media will give us a

free advertising. Sisig-la business also includes marketing materials such as flyers or

pamphlets. Another way to promote is free promotion, such as special events with

community participation. I.e rallies since the election is coming its way, articles, and use of

testimonials.

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What marketing strategy is needed to ensure that sales forecasts are achieved?

There is (at the moment) only one market for our product in Sisig-La and it is

marketed directly from the kitchen. Value-takers can reduce business risk by product

diversification and adding new customers and markets, and use pricing strategies to increase

sales. Sisig-La finds market niches that are not offered by local competitors, (b) grade by

quality, and more, to differentiate products and fetch higher prices. We can offer high quality

products at premium prices, (c.) adapt to consumer preferences and ever-changing

preferences, (d.) add services to products, or (e.) choose the ideal location, if possible.

How much do you need to promote and distribute your product?

We're a new restaurant, so we don't want to try out experimenting with our

promotional budget. Therefore, it follows the competitor's strategy of competing parity.

Therefore,we can avoid the propaganda war and represent industry standards.

SWOT Analysis

The objective of this plan is to analyze and discuss some of the business’ conditions

using the strengths, weaknesses, opportunities, and threats (SWOT). This will help us

determine the right thing to do regarding the business which is yet to be established.

Strengths

 The food stall is accessible since it is located near establishments and residencial

areas.

 The business offers delivery services.

Weaknesses

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  The business only offers limited menu range.

 The business isn't well-known since it has been yet to be established.

 The business only operates at night.

 The business does not accept dine in

Opportunities

 The ability to attract consumers inside the city

 The product we offer is trendy.

Threats

 There are established competitors in the city.

 There may be a change of the consumers' taste and preferences.

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 ORGANIZATIONAL AND MANAGEMENT PLAN

Company Description

Sisig-La comes from the Filipino word “sigla” meaning “energy.” We came up with

this name because sisig is a staple food for us, Filipinos, and it gives us energy because of its

mouth-watering taste. It has a combination of sweetness, saltiness, bitterness, and has a tangy

flavor which blends in our mouths.

Sisig-La is a business that sells sisig. It will be located at Malvar Extension, fronting

Heart and Vascular Clinic, Dipolog City. It is an ideal location for a business since it is near

schools, offices, hospitals, and residential areas. Sisig-La was proposed since sisig is a staple

dish in the Philippines which can be eaten as an appetizer, “pulutan” or a main dish. The

business caters to everyone, especially the working class and students who have little to no

time to prepare their meals.

Logo

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 Figure 1: Logo

Form Of Ownership

Sisig-La is a sole proprietorship type of entity. Sole proprietorship is the most

common form of business organization wherein it offers complete control to the owner. It is

not complicated to create compared to the other forms.

The sole proprietor has the responsibility of overseeing the performance of his

business and his employee. He is also in charge of the decisions in order to achieve the

business' goals. The owner will have direct command of the entire operation, and he also

carries the biggest responsibility and obligation in maintaining order and moral in the

business venture.

Legal Requirements and Licenses

The following are the basic requirements to start commencing a business in the

Philippines:

1. DTI Registration

2. Barangay Clearance

3. Sedula

4. Sanitary Certificate

5. Police Clearance

6. Fire Inspection Certificate

7. SSS, Phil Health, and Pag-Ibig Fund Registration

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Organizational Structure

Manager

Delivery
Cook 1 Cook 2 Dishwasher
Rider

Figure 2: Organizational Structure

The organizational chart above is designed so people can gain a quick understanding

of how Sisig-La works. The managers is responsible for the performance of the business,

keep track of the financial records of the business, communicates with the customers, and is

the one that directs the workers below him, which are the cooks, dishwasher, and the delivery

rider. The cooks are responsible in preparing the food. The dishwasher is responsible in

washing all the equipments and tools that are used during the production and help in

maintaing the cleanliness of the production area. Lastly, the delivery rider is responsible in

delivering the orders to the customers.

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Job Positions
The business Sisig-La needs few job positions since it is only a stall which only offers

sisig. Furthermore, the business ought to hire the following job positions, which needs people

who are responsible enough and will help the business grow. The following are the job

positions needed for the business:

Manager

Job Description

 Monitor’s business operations and employee’s productivity

 He should ensure employees' health and safety standards including rules and

regulations.

 Handles customer complaint and conflicts.

 Manage employees pay and shift schedules.

 He must inspect the work area especially the supplies and equipment.

 Keeps and maintains the files neat, order and check the completeness of such

transaction.

Qualifications

 Male or Female.

 Had an experience in bookkeeping.

 Preferably a BS Accounting-Technology or Accountancy Graduate

 Strong supervisory and leadership skills.

 Excellent interpersonal skills with a focus on customer service.

 Excellent time management skills.

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  Excellent organizational skills and attention to detail.

 Familiarity with food handling, safety, and other restaurant guidelines.

 Proficient with Microsoft Office Suite or related software.

 Ability to work nights, weekends, and holidays.

Cook

Job Description

 He is the one responsible in cooking the products.

 Setting up, cleaning, and organizing work stations

 Preparing ingredients for the shift

 Reordering stock and food supplies

 Cooking order according to food health and safety standards

 Storing all food properly

Qualifications

 Male or Female

 High school degree or equivalent

 Must be at least 18 years old

 He must have good communication skills.

 He must know how to cook.

 He must have the ability to follow sanitation procedures and must be neat and clean.

 He must be willing to be trained.

 Able to work in a fast-paced environment

 Self-motivated and self-directed

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  Works well as part of a team and on individual tasks

 Ability to work nights, weekends, and holidays

Dishwasher

Job Description

 Wash and sanitize all pans, utensils, and dishes

 Empty trash containers regularly

 Maintain a clean work area and kitchen by sweeping and mopping as needed

 Perform additional cleaning duties as requested

 Clean food prep stations and equipment

Qualifications

 Male or Female

 High school degree or equivalent

 Must be at least 18 years old

 Working knowledge of sanitation procedures

 Comfortable bending, climbing, reaching, stooping, and moving quickly

 Ability to work nights, weekends, and holidays

Delivery Rider

Description

 Carry food items from production center to customers

 Responsible for collecting the right amount of payment from the customer.

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  Must take care of the vehicle and must ensure the safety of the vehicle and order he is

carrying.

 Contacts customers to confirm delivery details.

 Establishes and maintains outstanding relations with customers.

 Reviews and verifies invoices and purchase requests to ensure accuracy.

 Contacts customers to confirm delivery details.

 Maintains delivery logs and records.

Qualifications

 Male

 Must at least be a High-School Graduate.

 Must be at least 18 years old=

 Must have a driver’s license.

 Should possess a clean driving record

 Familiarity with the local area, including streets, highways, and buildings

 Excellent communication skills

 Strong interpersonal and problem-solving abilities

 Highly responsible & reliable

 Ability to work well under pressure in a fast-paced environment

 Ability to work nights, weekends, and holidays

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Work Schedule

The table above shows the work schedule of the employees of the food stall. It

indicates the number of working hours each employee must complete in a week and their

break time.

Position Working Days Working Hours Break

1:00 - 5:00 p.m.

Manager Monday-Saturday 5:00 – 6:00 p.m.
6:00 - 10:00 p.m.
1:00 - 5:00 p.m.
Cook 1 Monday-Saturday 5:00 – 6:00 p.m.
6:00 - 10:00 p.m.
1:00 - 5:00 p.m.
Cook 2 Monday-Saturday 5:00 – 6:00 p.m.
6:00 - 10:00 p.m.
1:00 - 5:00 p.m.
Dishwasher Monday-Saturday 5:00 – 6:00 p.m.
6:00 - 10:00 p.m.
1:00 - 5:00 p.m.
Delivery Rider Monday-Saturday 5:00 – 6:00 p.m.
6:00 - 10:00 p.m.

Table 2: Work Schedule

All employees will work for six (6) days a week from Monday – Saturday, and at

least eight (8) hours a day. Each employee is given a one (1) hour break from 5:00 till 6:00

p.m. because store operations will begin at 6:00 p.m.

Compensation And Benefits

The employees of Sisig-La shall receive their rightful salaries and wages. All

employees shall be covered with Phil Health Insurance, Social Security System, and Pag-

IBIG. Salaries of employees will be distributed during the 30th day of the month subject to

deductions of their SSS, PHIC, and HDMF contributions

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The compensation scheme to be observed is as follows:

Employee Compensation
Payroll

Position Gross Monthly Pay Less: Statutory Deductions Monthly Net Pay

Manager ₱ 10,320.00 ₱ 778.90 ₱ 9,541.10

Delivery Rider ₱ 8,400.00 ₱ 682.50 ₱ 7,717.50
Dishwasher ₱ 6,960.00 ₱ 615.00 ₱ 6,345.00
Cook 1 ₱ 9,120.00 ₱ 705.00 ₱ 8,415.00
Cook 2 ₱ 9,120.00 ₱ 705.00 ₱ 8,415.00
Total ₱ 43,920.00 ₱ 3,486.40 ₱ 40,433.60

Table 3: Compensation

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Contributions:
SOCIAL SECURITY SYSTEM CONTRIBUTION
PAYROLL
SSS
RATE PER MONTH
POSITION RATE
*24 DAYS
EE ER TOTAL
MANAGER 430.00 10,320.00 472.50 902.50 1,375.00

COOK 1 380.00 9,120.00 405.00 775.00 1,180.00

COOK 2 380.00 9,120.00 405.00 775.00 1,180.00

DISHWASHER 290.00 6,960.00 315.00 605.00 920.00

DELIVERY RIDER 350.00 8,400.00 382.50 732.50 1,115.00

Table 4: SSS Contribution

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PHILHEALTH CONTRIBUTION
PAYROLL
RATE PER MONTH
POSITION RATE EE ER TOTAL
*24 DAYS
MANAGER 430.00 10,320.00 206.40 206.40 412.80

COOK 1 380.00 9,120.00 200.00 200.00 400.00

COOK 2 380.00 9,120.00 200.00 200.00 400.00

DISHWASHER 290.00 6,960.00 200.00 200.00 400.00

DELIVERY RIDER 350.00 8,400.00 200.00 200.00 400.00

Table 5: PhilHealth Contribution

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PAG-IBIG CONTRIBUTION
PAYROLL
RATE PER MONTH
POSITION RATE EE ER TOTAL
*24 DAYS
MANAGER 430.00 10,320.00 100.00 100.00 200.00

COOK 1 380.00 9,120.00 100.00 100.00 200.00

COOK 2 380.00 9,120.00 100.00 100.00 200.00

DISHWASHER 290.00 6,960.00 100.00 100.00 200.00

DELIVERY RIDER 350.00 8,400.00 100.00 100.00 200.00

Table 6: Pag-Ibig Contribution

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Administrative/Management Policies

Policies are necessary to have in every business. These are the ones that guide people in

maintaining peace and order in the business. Policies are the guidelines developed by an

organization to control its actions. They define the limits within which decisions must be made.

Through policies, people involve in the management will be aware of the rules and

responsibilities each of them have.

1. Work Schedule Policy

This policy targets the low management who handles the service of the business. Each of

these employees will need a minimum of eight (8) work hours.

2. Salary And Wage Policy

This policy focuses on the salaries and wages of the employees. They will be paid based

on the number of hours they have work. Even though the minimum hours needed is 8 hours, they

will still be compensated accordingly if their service is needed for more hours (i.e. absence of co-

worker).

3. Hygiene And Sanitation Policy

This policy deals with the cleanliness and orderliness of the business. It is mandatory for

the employees to maintain proper hygiene and observe cleanliness in the surroundings.

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4. Absence Policy

This policy refers towards the absences of the employees. Employees are allowed to be

absent if they ask permission to the manager beforehand. If the employee will get sick or any

other emergency and they cannot go to work, they are required to inform the manager at least

one (1) hour before their work starts.

5. Absenteeism/Tardiness Sanction

This refers to the penalty given to the employee if he will not go to work without a valid

reason or if he will keep being late to work. The employee will be given a maximum of five (5)

warnings, but if he will continue doing so, he may face the penalty which is termination.

6. No Smoking And Use Of Illegal Drugs Sanction

This focuses on the prohibition of smoking and using of illegal drugs from the

employees. The employees are not allowed to smoke within the vicinity. If they are caught doing

so, they will be given a maximum of three (3) warnings, but if it exceeds three (3) warnings, they

will face the consequence of termination. On the other hand, if they are caught to be involved

with illegal drugs, they will be immediately terminated.

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 Pre-Operating Activities

Sisig-La provides quality food to its consumers. The table shows the Gantt Chart model

in proposing the SISIG-LA food stall. This chart provides concise activities in establishing the

business.
March

April

Sept.
2022

2022

2022

2022

2022

2022

2022

2022

2022

2022

2023
Aug.

Nov.

Dec.
June
May

Oct.
July

Jan.
Activities

Business Planning

Acquisition of
Permits

Purchasing of Stall

Setting of Stall

Purchasing of
Equipments

Purchasing of
Furnitures and
Fixtures
Purchasing of
Supplies

Advertising of
Business

Hiring of
Employees

Purchasing of
Ingredients

Page | 22
Training of
Employees

Opening

Table 7: Gantt Chart

The table shows the schedule of different activities to be undertaken in the business from

the process of business planning which will be conducted from March to June 2022. Acquisition

of permits will be done in the month of July. Purchasing of stall will take place on August.

Setting of the stall will take place in the months of September and October since building the

stall will take a while. Purchasing of equipments will cover up from October and November as

well as purchasing of furniture and fixtures. Purchasing of supplies will be done in the month of

November. Hiring of employees will be done in the month of November while advertising of the

business will be done from November to January. Purchasing of ingredients will take place on

December and the training will happen for half a month. Lastly, January 2022 will be the

opening of the business.

Pre-Operating Expenses

Pre-operating Expenses Amount

   

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 Food Stall Space Rental ₱ 2,500.00

Kitchen Utensils 4,445.00

Machineries and Equipment 24,080.00

Furniture and fixtures 40,900.00

Cleaning and Sanitay Supplies 1,148.25

Office Equipment 8,081.00

Store supplies 197.00

Raw materials 55,657.19

Utilities 4,600.00

Advertising Expense 1,000.00

Permits and Licenses 1,700.00

Total ₱ 144,308.44

Less: Investment by the owner ₱ 144,308.44

Balance ₱ -

Table 8: Pre-operating Expenses

Legal Requirements and Licenses Fees

Items Amount

Barangay Certification ₱ 50.00

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Barangay Business Permit ₱ 50.00

Barangay Clearance ₱ 50.00

Sanitation Permit ₱ 50.00

BIR ₱ 500.00

DTI ₱ 500.00

Mayor’s Business Permit ₱ 500.00

Total ₱ 1,700.00

Table 9: Legal Requirements and Licenses Fees

PRODUCTION/ OPERATIONAL PLAN

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Technical Production Description

The technical production of the business is not so complex. As a summary, this portion of

the study will constitute the context of where the business will be established. It also contains the

description and the operational description of the different equipment, tools and systems that will

be employed in Sisig-La.

Production Process

Step-by-step Procedure

Pork Sisig

1. Prepare all the ingredients.

2. Chop 1 onion and 4 garlic cloves, set aside.

3. Thinly slice 2 chili peppers, set aside.

4. Lightly salt liver and mix.

5. Pour water in a pot and put in the pork belly. Add salt, peppercorn, and bay

leaves. Let it boil for about 30-40 minutes until tender.

6. Remove from heat then drain.

7. In a pan, fry pork maskara until golden-brown.

8. Next, fry the liver until brown.

9. Slice pork maskara and liver into fine pieces, set aside.

10. In a wok, melt the margarine then saute chopped onion and garlic.

11. Add the pork belly and cook for 3-5 minutes. Then, add the chicken liver,

saute for about 2 minutes.

12. Add in the soy sauce and chili. Mix well

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 13. Season with pepper to taste.

14. Add the mayonnaise and mix well.

15. Add one egg and mix.

16. Prepare the paper meal box, transfer pork sisig and serve.

Chicken Sisig

1. Prepare all the ingredients.

2. Chop 1 onion and 4 garlic cloves, set aside.

3. Thinly slice the 2 chili peppers, set aside.

4. Remove chicken skin, set aside.

5. Season chicken breast and skin with salt and pepper.

6. Lightly salt liver and mix.

7. Fry chicken skin until golden brown and crunchy.

8. Fry chicken breasts for 5 minutes on each side.

9. Fry the liver until brown.

10. Slice chicken breast and liver into fine pieces, set aside.

11. In a wok, melt the margarine then saute chopped onion and garlic.

12. Add in the chicken. After a few minutes, add the liver.

13. Add in the soy sauce and chili. Mix well.

14. Season with pepper to taste.

15. Add the mayonnaise and mix well.

16. Add one egg and mix.

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 17. Prepare the paper meal box, transfer chicken sisig and and top with fried

chicken skin.

18. Duration per step per serving

Preparation Cooking time Total time

Duration
Pork sisig 10 minutes 80 minutes 1hour and 30 min.
Chicken sisig 10 minutes 60 minutes 1hour and 10 min.

19. Labor and machine requirements per step

 Two cooks for pork and chicken sisig

Production Schedule

Production
Month
(Serving)
January 1,820
February 1,820
March 1,820
April 1,820
May 1,820
June 1,820
July 1,820
August 1,820
September 1,820
October 1,820
November 1,820
December 1,820
Table 10: Production Schedule

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 Labor Requirement

The timetable below shows the tasks to be done during work hours.

Time Activity

1:00 pm – 4:00pm Preparation and cooking

4:00 pm – 5:00 pm Preparation for opening

6:00 pm – 9:59 pm Business operation period

10:00 pm Closing

Table 11: Labor Requirement

Machinery And Equipment

Machinery and Equipment Quantity Cost Description Uses
Gas Stove (Double
1 pc. ₱1,300.00 Brand new For cooking the ingredients
Burner)
For preserving the
Refrigerator With Freezer 1 pc. ₱17,998.00 Brand new
ingredients
Rice Cooker 1 pc. ₱4,782.00 Brand new For cooking rice

Table 12: Machinery and Equipment

Schedule of Depreciation Machineries and Equipment

2023 2024 2025 2026 2027
Machinery and Equipment ₱ 24,080.00 ₱ 19,264.00 ₱ 14,448.00 ₱ 9,632.00 ₱ 4,816.00
Annual Depreciation (5
years useful life) 4,816.00 4,816.00 4,816.00 4,816.00 4,816.00
Book Value ₱ 19,264.00 ₱ 14,448.00 ₱ 9,632.00 ₱ 4,816.00 ₱ -

Page | 29
Kitchen Utensils

Kitchen Utensils Quantity Cost Description Uses

Pan 3 pcs. ₱1,347.00 Brand new Use to fry meat

Spatula 3 pcs. ₱474.00 Brand new For cooking

Kitchen Shears 1 pc. ₱70.00 Brand new For cutting products

Knife 3 pcs. ₱567.00 Brand new For cutting ingredients

Chopping For chopping the
3 pcs. ₱438.00 Brand new
Board ingredients
Measuring For measuring the
1 set ₱129.00 Brand new
Tools ingredients
Weighing Scale 1 pc. ₱394.00 Brand new For weighing
For mixing / general
Spoon 3 sets. ₱138.00 Brand new
use
For mixing / general
Fork 3 sets ₱138.00 Brand new
use
For mixing / general
Plates 5 sets ₱750.00 Brand new
use
Table 13: Kitchen Utensils

Schedule of Depreciation Kitchen Utensils

2023 2024 2025 2026 2027

Kitchen Equipment ₱ 4,445.00 ₱ 3,556.00 ₱ 2,667.00 ₱ 1,778.00 ₱ 889.00
Annual Depreciation
(5 years useful life) 889.00 889.00 889.00 889.00 889.00
Book Value ₱ 3,556.00 ₱ 2,667.00 ₱ 1,778.00 ₱ 889.00 ₱ -

Page | 30
 Furniture and Fixtures

Fixtures and Stall Quantity Cost Description Uses

Food Stall 1 ₱40,000.00 Brand new For business operation

Light Bulb 3 ₱600.00 Brand new Used during nighttime

Used for customers

Long Chair 3 ₱300.00 Brand new
convenience

Table 14: Furniture and Fixtures

Schedule of Depreciation Furniture and Fixtures

2023 2024 2025 2026 2027

Furniture and Fixtures ₱ 40,900.00 ₱ 32,720.00 ₱ 24,540.00 ₱ 16,360.00 ₱ 8,180.00
Annual Depreciation (5
years useful life) 8,180.00 8,180.00 8,180.00 8,180.00 8,180.00
Book Value ₱ 32,720.00 ₱ 24,540.00 ₱ 16,360.00 ₱ 8,180.00 ₱ -

Office Equipment

Office Equipment Quantity Cost Description Uses

Ceiling Fan 1 ₱1,879.00 Brand new For ventilation

For safe-keeping and

Cash Register Machine 1 ₱4,812.00 Brand new
monitoring of Sales

For customers
Water Dispenser 1 ₱1,390.00 Brand new
convenience

Table 15: Office Equipment

Page | 31
 Schedule of Depreciation Office Equipment

2023 2024 2025 2026 2027

Office Equipment ₱ 8,081.00 ₱ 6,464.80 ₱ 4,848.60 ₱ 3,232.40 ₱ 1,616.20
Annual Depreciation (5
years useful life) 1,616.20 1,616.20 1,616.20 1,616.20 1,616.20
Book Value ₱ 6,464.80 ₱ 4,848.60 ₱ 3,232.40 ₱ 1,616.20 ₱ -

Store Supplies

Store Supplies Quantity Cost Description Uses

Calculator 1 ₱85.00 Brand new For calculating

Paper 1 ₱18.00 Brand new For listing

Marker 2 ₱70.00 Brand new For writing

Ballpen 3 ₱ 24.00 Brand new For writing

Table 16: Store Supplies

Page | 32
 Sanitary and Cleaning Materials

Sanitary and Cleaning Materials Quantity Cost Description Uses

For garbage
1. Dustpan 2 ₱ 100.00 Brand new
disposal

2. Brooms 2 ₱70.00 Brand new For cleaning

3. Trash Bin 2 ₱440.00 Brand new For cleaning

4. Sponge 2 ₱20.00 Brand new For cleaning

5. Dishwashing Liquid 2 ₱48.00 Brand new For cleaning

6. Garbage Bag 2 ₱100.00 Brand new For cleaning

7. Table Tissue 5 ₱285.25.00 Brand new For cleaning

8. Toothpick 2 ₱85 Brand new For cleaning

Table 17: Sanitary and Cleaning Materials

Page | 33
 GAS STOVE
Brown paper bag Paper meal box Disposable Spoon
(notion bag) and fork

Pan
Knife
Weighing scale Spatula

Chopping board Measuring tools

Refrigerator with
Freezer

Rice cooker

Page | 34
Raw Materials

TOTAL
INGREDIENTS QUANTITY UNIT COST COST MONTHLY
(Daily) (Daily) COST

3 pcs 80.00/225g P 240.00 P 6,240.00

Margarine

1 Gallon 350.00/gallon 350.00 9,100.00

Oil

3.5 L 325.00/3.5L 324.98 8,449.35

Mayonnaise

2 kgs 80.00/kg 160.00 4,160.00

Garlic

10kg 90.00/kg 900.00 23,400.00

Onion

Page | 35
 1/2 kg 80.00/kg 40.00 1,040.00

Chili

1 1/2 kg 50.00/kg 75.00 1,950.00

Calamansi

2 trays 150.00/tray 300.00 7,800.00

Egg

11 kgs 200.00/kg 2,200.00 57,200.00

Chicken Breast

7.5 kgs 100/kg 750.00 19,500.00

Liver

1/4 kgs 20.00/kg 5.00 130.00

Salt

Page | 36
 50g 50/50g 50.00 1,300.00

Pepper

2L 50.00/L 100.00 2,600.00

Soy sauce

10g 11.00/10g 11.00 286.00

Bay leaves

11 kgs 160.00/kg 1,760.00

45,760.00
Pork Maskara

10 kgs 55.00/kg 825.00

21,450.00
Rice

1 set 226.67 / set 226.67 5,893.42

Paper Meal Box

Page | 37
 1 set 115 / set 115.00 3,380.00
Brown Paper
Bag

1 set 130 / set 130.00 2,990.00

Spoon and Fork

8,562.65
TOTAL P 222,628.77

Table 18: Raw Materials

Plant Location

Page | 38
 Figure 3: Plant Location

Sisig-La is located along Malvar Street Extension, Dipolog City. We offer

the best Sisig in town.

Plant Layout

Page | 39
Figure 4: Plant Layout

Page | 40
Waste Disposal System

Our waste management system separates biodegradable waste from non-biodegradable

waste for proper disposal and recycling. We can help our environment by reducing the waste that

has been causing pollution through this process. Separating the two will aid in the production of

biodegradable fertilizer and the recycling of non-biodegradable waste. We could request that our

garbage be collected on a daily basis by the garbage collector in our neighborhood. Our business'

environmental friendliness is one of its distinguishing features.

Quality Control System

To meet the criteria or quality of the customer, we must ensure that everything is

presentable, such as the product to be served, that the ingredients are always fresh or new, and

that the employees wear proper uniforms inside the restaurant to make them presentable in front

of the customers. We must also ensure that the surroundings of the restaurant are always clean,

as this is one of the first things to do to ensure that the quality of the customer is satisfied. These

procedures assist us in meeting our objectives. These procedures assist us in meeting the

customer's criteria or quality.

Page | 41
Production Cost

Total production per year

Production per Serving

Day 70

Week 420

Month 1,820

Year 21,840

Table 19: Total production per year

Direct labor cost per unit

Direct Labor Cost

Personnel Gross Pay

Cook 1 ₱9,120.00

Cook 2 ₱9,120.00

Total ₱18,240.00

₱218,880.
Annual
00

Table 20: Direct labor cost per unit

Personnel Monthly Cost Monthly Production Cost per Unit

Cook ₱18,240.00 1820 ₱ 10.02

Page | 42
Factory Overhead cost per unit

Factory Overhead Depreciation

Machinery and Equipment ₱ 4,816.00

Kitchen equipment 889.00

Utilities 55,200.00

Total Factory Overhead ₱ 60,905.00

Table 21: Factory Overhead cost per unit

Factory overhead – Utilities

Particulars Monthly Cost Monthly Production Cost per Unit

Electricity ₱2,500.00 ₱ 1.37
LPG ₱1,100.00 ₱ 0.60
1820
Water ₱1,000.00 ₱ 0.55
Total ₱ 4,600.00 ₱ 2.53

Table 22: Factory overhead – Utilities

Factory Overhead – Depreciation Expense

Cost per
Particulars Monthly Cost Monthly Production
Unit
Machinery and Equipment ₱ 401.33 ₱ 0.22
Kitchen equipment ₱ 74.08 1820 0.04
Total ₱ 475.42 ₱ 0.26

Table 23: Factory overhead – Depreciation Expense

Page | 43
Factory Overhead cost per unit

Particulars FOH Cost per unit

Utilities ₱ 2.53

Depreciation - Kitchen and Machinery 0.26

Total ₱ 2.79

Table 24: Factory overhead cost per unit

Production cost per unit

Cost of
Labor Overhead Mark-up
Product Raw Product Cost Price
Cost Cost (%)
Materials

Pork Sisig 83.95 10.02 19.52 113.49 137% ₱ 155

Chicken Sisig 92.85 10.02 19.52 122.39 146% ₱ 179

Table 25: Production cost per unit

Pricing

PORK SISIG

Quantity Unit Cost Total Cost

¼ kg Pork Maskara ₱ 160.00/kg ₱ 40.00

1/8kg Liver ₱ 100/kg ₱ 12.50

1g Pepper ₱ 50.00/50g ₱ 1.00

2g Salt ₱ 20.00/kg ₱ 0.04

1g Bay Leaves ₱ 11.00/10g ₱ 1.10

60ml Oil ₱ 350.00/gallon ₱ 5.55

Page | 44
10g Margarine ₱ 80.00/225g ₱ 3.55

1pc. Onion ₱ 90.00/kg ₱ 3.00

33g Garlic ₱ 80.00/kg ₱ 2.64

2 pcs. Chili Peppers ₱ 80.00/kg ₱ 1.00

2tbsp Mayonnaise ₱ 325.00/3.5L ₱ 2.71

2 tbsp Soy Sauce ₱ 50.00/L ₱ 1.47

1 Egg ₱ 150.00/tray ₱ 5.00

1 pc Calamansi ₱ 50/kg ₱ 0.83

Paper Meal Box ₱ 226.67/100pcs ₱ 2.26

Spoon and Fork ₱ 130.00/100pairs ₱ 1.30

Total Raw Materials ₱ 83.95

Direct Labor Cost ₱ 11.69

Factory Overhead Cost ₱ 19.52

Mark up (135%) ₱ 40.31

Selling Price ₱ 155.00

Table 26: Pork Sisig Pricing

CHICKEN SISIG

Quantity Unit Cost Total Cost

¼ kg Chicken Breast ₱ 200.00/kg ₱ 50.00

1/8kg Liver ₱ 100/kg ₱ 12.50

1g Pepper ₱ 50.00/50g ₱ 1.00

2g Salt ₱ 20.00/kg ₱ 0.04

Page | 45
 60ml Oil ₱ 350.00/gallon ₱ 5.55

10g Margarine ₱ 80.00/225g ₱ 3.55

1pc. Onion ₱ 90.00/kg ₱ 3.00

33g Garlic ₱ 80.00/kg ₱ 2.64

2 pcs. Chili Peppers ₱ 80.00/kg ₱ 1.00

2tbsp Mayonnaise ₱ 325.00/3.5L ₱ 2.71

2 tbsp Soy Sauce ₱ 50.00/L ₱ 1.47

1 Egg ₱ 150.00/tray ₱ 5.00

1 pc Calamansi ₱ 50/kg ₱ 0.83

Paper Meal Box ₱ 226.67/100pcs ₱ 2.26

Spoon and Fork ₱ 130.00/100pairs ₱ 1.30

Total ₱ 92.85

Direct Labor Cost ₱ 11.69

Factory Overhead Cost ₱ 19.52

Mark up (44%) ₱ 54.59

Selling Price ₱ 179.00

Table 27: Chicken Sisig Pricing

FINANCIAL PLAN

Financial Assumptions

Page | 46
 Initial investment by the proprietor amounted to P 130,987.12

 Sales are forecast to increase by 5% per annum.

 The company purchased raw materials a week before the operations starts

 Succeeding purchase of raw materials will be done during Monday every week, and it

will be exact to use the one-week operations of the business.

 Purchase of raw materials will increase by 5% per annum.

 Raw materials ending inventory is estimated to be 1% of total raw materials available for

production each year.

 Straight Line method of depreciation is used in depreciating depreciable assets; all

depreciable assets have a useful life of 5 years

 Utensils will be purchased every 5 years.

 Supplies are purchased monthly

 Supplies ending inventory is estimated to be 5% of total supplies available for use

 Utilities expense remains constant.

 Permits and Licenses remains constant

 The business opts to register as VAT- registered Entity

 Taxes are paid monthly; the payment for the last month is assumed to be paid the next

year.

 SSS/Philhealth/PAG-IBIG deductions are based on monthly salary and 2022

Contribution table

 No withdrawals were made

Page | 47
A. Projected Balance Sheet
SISIG-LA FOOD STALL
Statement of Financial Position
As of the year 2023-2027

Note 2023 2024 2025 2026 2027

ASSETS

Current Assets:
Cash 262,479.86 484,539.54 752,234.46 1,067,846.38 1,433,771.15
Raw Materials Inventory 2 26,715.45 28,318.38 29,736.97 31,223.85 32,785.04
Supplies Inventory 4 118.20 130.02 136.82 143.67 150.86
Total Current Assets 289,313.51 512,987.94 782,108.25 1,099,213.90 1,466,707.04
Non-Current Assets
Furniture and Fixture 3 32,720.00 24,540.00 16,360.00 8,180.00 -
Office Equipment 3 19,264.00 14,448.00 9,632.00 4,816.00 -
Machinery and Equipment 3 6,464.80 4,848.60 3,232.40 1,616.20 -
Kitchen Equipment 3 3,556.00 2,667.00 1,778.00 889.00 -
Total Non-Current Assets 62,004.80 46,503.60 31,002.40 15,501.20 -
TOTAL ASSETS 351,318.31 559,491.54 813,110.65 1,114,715.10 1,466,707.04

LIABILITIES & OWNER'S EQUITY

CURRENT LIABILITIES
VAT Payable 17 8,711.92 9,147.51 9,604.89 10,085.13 10,589.39
SSS Premium Payable 14 5,770.00 5,770.00 5,770.00 5,770.00 5,770.00
Philhealth Premium Payable 15 2,012.80 2,012.80 2,012.80 2,012.80 2,012.80
Pag-Ibig Premium Payable 16 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Total Current Liabilities 17,494.72 17,930.31 18,387.69 18,867.93 19,372.19

TOTAL LIABILITIES 17,494.72 17,930.31 18,387.69 18,867.93 19,372.19

OWNER'S EQUITY
Capital 333,823.59 541,561.23 794,722.96 1,095,847.17 1,447,334.85

TOTAL LIABILITIES & OWNER'S EQUITY 351,318.31 559,491.54 813,110.65 1,114,715.10 1,466,707.04
Page | 48
B. Projected Income Statement

SISIG-LA FOOD STALL

Statement of Financial Performance
For the year ended 2023-2027

NOTE 2023 2024 2025 2026 2027

Sales 1 PHP 3,647,280.00 PHP 3,829,644.00 PHP 4,021,126.20 PHP 4,222,182.51 PHP 4,433,291.64
Less: Cost of Sales 2 2,924,614.79 3,083,304.57 3,223,745.04 3,370,945.68 3,525,503.74
Gross Profit 722,665.21 746,339.43 797,381.16 851,236.83 907,787.89

Less: Operating Expenses

Depreciation expense 3 9,796.20 9,796.20 9,796.20 9,796.20 9,796.20
Supplies Expense 4 2,245.80 2,470.38 2,599.51 2,729.77 2,866.27
Permits and Licenses 6 1,700.00 1,700.00 1,700.00 1,700.00 1,700.00
Rent Expense 8 30,000.00 30,000.00 30,000.00 30,000.00 30,000.00
Advertising Expense 7 12,000.00 12,000.00 12,000.00 12,000.00 12,000.00
Sanitary and Cleaning Expense 9 1,148.25 1,148.25 1,148.25 1,148.25 1,148.25
Salaries and Wages 10 308,160.00 308,160.00 308,160.00 308,160.00 308,160.00
SSS Contibution 11 45,480.00 45,480.00 45,480.00 45,480.00 45,480.00
PhilHealth Contribution 12 12,076.80 12,076.80 12,076.80 12,076.80 12,076.80
Pag-Ibig Contribution 13 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00
VAT Due 17 104,543.01 109,770.16 115,258.67 121,021.60 127,072.68
Total Operating Expenses ₱ 533,150.06 ₱ 538,601.79 ₱ 544,219.43 ₱ 550,112.62 ₱ 556,300.20
Profit (Loss) PHP 189,515.15 PHP 207,737.63 PHP 253,161.73 PHP 301,124.20 PHP 351,487.69

C. Projected Statement of Changes in Equity

SISIG-LA FOOD STALL
Statement of Changes in Owner's Equity
For the period ended 2023-2027

2023 2024 2025 2026 2027

Capital Beg. 144,308.44 333,823.59 541,561.23 794,722.96 1,095,847.17

Add: Profit 189,515.15 207,737.63 253,161.73 301,124.20 351,487.69
TOTAL 333,823.59 541,561.23 794,722.96 1,095,847.17 1,447,334.85
Less: Withdrawals - - - - - Page | 49
Capital End. 333,823.59 541,561.23 794,722.96 1,095,847.17 1,447,334.85
D. Projected Statement of Cash Flow
SISIG-LA FOOD STALL
Statement of Cash Flows
For the period ended 2023-2027

2023 2024 2025 2026 2027

OPERATING ACTIVITIES
Sales PHP 3,647,280.00 PHP 3,829,644.00 PHP 4,021,126.20 PHP 4,222,182.51 PHP 4,433,291.64
Purchases of Raw Materials (2,671,545.24) (2,805,122.50) (2,945,378.63) (3,092,647.56) (3,247,279.94)
Purchases Supplies (2,364.00) (2,482.20) (2,606.31) (2,736.63) (2,873.46)
Payment of Utilities Expense (55,200.00) (55,200.00) (55,200.00) (55,200.00) (55,200.00)
Permits and Licenses (1,700.00) (1,700.00) (1,700.00) (1,700.00) (1,700.00)
Rent Expense (30,000.00) (30,000.00) (30,000.00) (30,000.00) (30,000.00)
Sanitary and Cleaning expense (1,148.25) (1,148.25) (1,148.25) (1,148.25) (1,148.25)
Payment of SSS Remittance (63,470.00) (69,240.00) (69,240.00) (69,240.00) (69,240.00)
Payment of Philheatlh Remittance (22,140.80) (24,153.60) (24,153.60) (24,153.60) (24,153.60)
Payment of Pag-Ibig Remittance (11,000.00) (12,000.00) (12,000.00) (12,000.00) (12,000.00)
Payment of Business Tax (95,831.09) (109,334.56) (114,801.29) (120,541.36) (126,568.43)
Payment of Salaries (283,243.20) (283,243.20) (283,243.20) (283,243.20) (283,243.20)
Payment of Advertising Expense (12,000.00) (12,000.00) (12,000.00) (12,000.00) (12,000.00)
Direct Labor (201,960.00) (201,960.00) (201,960.00) (201,960.00) (201,960.00)
Net Cash provided (used by) OA PHP 195,677.42 PHP 222,059.68 PHP 267,694.92 PHP 315,611.92 PHP 365,924.77

INVESTING ACTIVITIES
Machinery and Equipment PHP (24,080.00)
Kitchen Equipment PHP (4,445.00)
Office Equipment PHP (8,081.00)
Furniture and Fixture PHP (40,900.00)
Net Cash provided (used by) IA PHP (77,506.00) PHP - PHP - PHP - PHP -
FINANCING ACTIVITIES
Initial Investment ₱144,308.44
Withdrawals - - - - -
Net Cash provided (used by) FA ₱144,308.44

Net Increaes (Decrease) in Cash 262,479.86 222,059.68 267,694.92 315,611.92 365,924.77

Add: Beginning Cash Balance - 262,479.86 484,539.54 752,234.46 1,067,846.38
Ending Cash Balance PHP 262,479.86 PHP 484,539.54 PHP 752,234.46 PHP 1,067,846.38 PHP 1,433,771.15

Page | 50
NOTES TO FINANCIAL STATEMENTS

Note 1. Sales

Product Quantity (in pieces/slices) Price Monthly Sales Annual Sales

Daily Sales
Pork Sisig 35 ₱ 155.00 ₱ 5,425.00 ₱ 141,050.00 ₱ 1,692,600.00
Chicken Sisig 35 ₱ 179.00 ₱ 6,265.00 ₱ 162,890.00 ₱ 1,954,680.00
Total Sales ₱ 3,647,280.00

Annual Sales

2023 2024 2025 2026 2027

Annual Sales ₱ 3,647,280.00 ₱ 3,647,280.00 ₱ 3,829,644.00 ₱ 4,021,126.20 ₱ 4,222,182.51
Increase in Sales (5%) 5% 5% 5% 5%
Total Sales ₱ 3,647,280.00 ₱ 3,829,644.00 ₱ 4,021,126.20 ₱ 4,222,182.51 ₱ 4,433,291.64

Page | 51
Note 2. Cost of Goods Sold
24 days
Product Quantity Unit Price Daily Monthly Cost Annual Cost
Margarine 3 pcs ₱ 80.00 ₱ 240.00 ₱ 6,240.00 ₱ 74,880.00
Oill 1 gallon 350.00 350.00 ₱ 9,100.00 109,200.00
Mayonnaise 3.5 liters 92.85 324.98 ₱ 8,449.35 101,392.20
Garlic 2 kilo 80.00 160.00 ₱ 4,160.00 49,920.00
Onion 10 kilo 90.00 900.00 ₱ 23,400.00 280,800.00
Chili Peppers 0.5 kilo 80.00 40.00 ₱ 1,040.00 12,480.00
Calamansi 1.5 kilo 50.00 75.00 ₱ 1,950.00 23,400.00
Egg 2 Tray 150.00 300.00 ₱ 7,800.00 93,600.00
Chicken Breast 11 kilo 200.00 2,200.00 ₱ 57,200.00 686,400.00
Liver 7.5 kilo 100.00 750.00 ₱ 19,500.00 234,000.00
Salt 0.25 kilo 20.00 5.00 ₱ 130.00 1,560.00
Pepper 50 grams 1.00 50.00 ₱ 1,300.00 15,600.00
Soy Sauce 2 liters 50.00 100.00 ₱ 2,600.00 31,200.00
Bay Leaves 10 grams 1.10 11.00 ₱ 286.00 3,432.00
Pork Maskara 11 kilo 160.00 1,760.00 ₱ 45,760.00 549,120.00
Paper Meal Box 1 set 226.67 226.67 ₱ 5,893.42 70,721.04
Spoon and Fork 1 set 130.00 130.00 ₱ 3,380.00 40,560.00
Brown Paper Bag 1 set 115.00 115.00 ₱ 2,990.00 35,880.00
Rice 15 kilo 55.00 825.00 ₱ 21,450.00 257,400.00
Total ₱ 2,031.62 ₱ 8,562.65 ₱ 222,628.77 ₱ 2,671,545.24

2023 2024 2025 2026 2027

Raw Materials, Beg Invty ₱ 26,715.45 ₱ 28,318.38 ₱ 29,736.97 ₱ 31,223.85
Add: Purchases 2,671,545.24 2,805,122.50 2,945,378.63 3,092,647.56 3,247,279.94
Total Raw Materials Available for Use ₱ 2,671,545.24 ₱ 2,831,837.95 ₱ 2,973,697.01 ₱ 3,122,384.53 ₱ 3,278,503.78
Less: Raw Materials, Ending Invty. 26,715.45 28,318.38 29,736.97 31,223.85 32,785.04
Raw Material Used ₱ 2,644,829.79 ₱ 2,803,519.57 ₱ 2,943,960.04 ₱ 3,091,160.68 ₱ 3,245,718.74
(b) direct labor 218,880.00 218,880.00 218,880.00 218,880.00 218,880.00
(c)factory overhead 60,905.00 60,905.00 60,905.00 60,905.00 60,905.00
Cost of Goods Manufactured ₱ 2,924,614.79 ₱ 3,083,304.57 ₱ 3,223,745.04 ₱ 3,370,945.68 ₱ 3,525,503.74
Add: Finish Goods Inventory, Beg
Total Goods Available for sale ₱ 2,924,614.79 ₱ 3,083,304.57 ₱ 3,223,745.04 ₱ 3,370,945.68 ₱ 3,525,503.74
Less: Finished Goods Inventory, End
Cost of Merchandise Sold ₱ 2,924,614.79 ₱ 3,083,304.57 ₱ 3,223,745.04 ₱ 3,370,945.68 ₱ 3,525,503.74

Page | 52
Note 3. Depreciation Expense

Kitchen Utensils
Items Unit Price Quantity Price Useful life Annual Depreciation
Pan ₱ 449.00 3 ₱ 1,347.00 5 ₱ 269.40
Spatula 158.00 3 474.00 5 94.80
Kitchen Shears 70.00 1 70.00 5 14.00
Knife 189.00 3 567.00 5 113.40
Chopping Board 146.00 3 438.00 5 87.60
Measuring Tools 129.00 1 129.00 5 25.80
Weighing Scale 394.00 1 394.00 5 78.80
Spoon 46.00 3 138.00 5 27.60
Fork 46.00 3 138.00 5 27.60
Plates ₱ 150.00 5 750.00 5 150.00
Total ₱ 4,445.00 ₱ 889.00

Schedule of Depreciation Kitchen Utensils

2023 2024 2025 2026 2027

Kitchen Utensils ₱ 4,445.00 ₱ 3,556.00 ₱ 2,667.00 ₱ 1,778.00 ₱ 889.00
Annual Depreciation 889.00 889.00 889.00 889.00 889.00
Book Value ₱ 3,556.00 ₱ 2,667.00 ₱ 1,778.00 ₱ 889.00 ₱ -
Machinery and Equipment

Items Unit Price Quantity Total Price Useful Life Annual Depreciation
Gas Stoves/burner ₱ 1,300.00 1 ₱ 1,300.00 5 ₱ 260.00
Refrigerator 17,998.00 1 17,998.00 5 3,599.60
Rice Cooker 4,782.00 1 4,782.00 5 956.40
Total ₱ 24,080.00 ₱ 4,816.00

Page | 53
Schedule of Depreciation Machineries and Equipment

2023 2024 2025 2026 2027

Machinery and Equipment ₱ 24,080.00 ₱ 19,264.00 ₱ 14,448.00 ₱ 9,632.00 ₱ 4,816.00
Annual Depreciation 4,816.00 4,816.00 4,816.00 4,816.00 4,816.00
Book Value
Furniture and Fixture ₱ 19,264.00 ₱ 14,448.00 ₱ 9,632.00 ₱ 4,816.00 ₱ -
Items Unit Price Quantity Total Price Useful Life Annual Depreciation
Food Stall ₱ 40,000.00 1 ₱ 40,000.00 5 ₱ 8,000.00
Light Bulb 200.00 3 600.00 5 120.00
Long Chair 150.00 2 300.00 5 60.00
Total ₱ 40,900.00 ₱ 8,180.00

Office Equipment

Items Unit Price Quantity Total Price Useful Life Annual Depreciation
Ceiling Fan ₱ 1,879.00 1 ₱ 1,879.00 5 ₱ 375.80
Cash Register Machine 4,812.00 1 4,812.00 5 962.40
Water Dispenser 1,390.00 1 1,390.00 5 278.00
Total ₱ 8,081.00 ₱ 1,616.20

Schedule of Depreciation Furniture and Fixtures

2023 2024 2025 2026 2027

Furniture and Fixtures ₱ 40,900.00 ₱ 32,720.00 ₱ 24,540.00 ₱ 16,360.00 ₱ 8,180.00
Annual Depreciation 8,180.00 8,180.00 8,180.00 8,180.00 8,180.00
Book Value ₱ 32,720.00 ₱ 24,540.00 ₱ 16,360.00 ₱ 8,180.00 ₱ -

Schedule of Depreciation Office Equipment

2023 2024 2025 2026 2027

Office Equipment ₱ 8,081.00 ₱ 6,464.80 ₱ 4,848.60 ₱ 3,232.40 ₱ 1,616.20
Annual Depreciation 1,616.20 1,616.20 1,616.20 1,616.20 1,616.20
Page | 54
Book Value ₱ 6,464.80 ₱ 4,848.60 ₱ 3,232.40 ₱ 1,616.20 ₱ -
Note 4. Supplies

Store Supplies

Items Quantity Unit Price Total Cost

Calculator 1 85.00 85.00
Paper 1 18.00 18.00
Marker 2 35.00 70.00
Ballpen 3 8.00 24.00
Total Cost 197.00

Monthly Annually
Supplies 197.00 2,364.00

Supplies 2023 2024 2025 2026 2027

Beginning Supplies Invty. ₱ - ₱ 118.20 ₱ 130.02 ₱ 136.82 ₱ 143.67
Add: Purchases 2,364.00 2,482.20 2,606.31 2,736.63 2,873.46
Total Supplies Available for use ₱ 2,364.00 ₱ 2,600.40 ₱ 2,736.33 ₱ 2,873.44 ₱ 3,017.13
Less: Supplies Ending, Invty. 118.20 130.02 136.82 143.67 150.86
Supplies Expense ₱ 2,245.80 ₱ 2,470.38 ₱ 2,599.51 ₱ 2,729.77 ₱ 2,866.27

Page | 55
Note 5. Utilities Expense

Utilities Monthly Yearly

Electricity ₱2,500.00 ₱30,000.00
LPG ₱1,100.00 ₱13,200.00
Water 1,000.00 ₱12,000.00
Total ₱4,600.00 ₱55,200.00

Note 6: Permits and Licenses

Items
Barangay Certification
Barangay Business Permit
Barangay Clearance
Sanitation Permit
BIR
DTI
Mayor’s Business Permit
Total
Amount
₱ 50.00
₱ 50.00
₱ 50.00
₱ 50.00
₱ 500.00
₱ 500.00
₱ 500.00
₱ 1,700.00

Note:7. Advertising Expense

Monthly Annually
Repairs and Maintenance ₱ 1,000.00 ₱ 12,000.00

Page | 56
Note 8. Rent Expense
Monthly Annually
Rent ₱ 2,500.00 ₱ 30,000.00

Note 9. Sanitary and Cleaning Materials

Items Quantity Unit Price Total Cost

Dust Pan 2 ₱ 50.00 ₱ 100.00
Brooms 2 ₱ 35.00 ₱ 70.00
Trash Bin 2 ₱ 220.00 ₱ 440.00
Dish washing liquid 2 ₱ 24.00 ₱ 48.00
Sponge 2 ₱ 10.00 ₱ 20.00
Garbage Bag 2 ₱ 50.00 ₱ 100.00
Table Tissue 5 ₱ 57.05 ₱ 285.25
Toothpick 2 ₱ 42.50 ₱ 85.00
Total ₱ 1,148.25
Note 10. Salaries and Wages
Employee Share

Personnel Gross Pay SSS Contribution Philhealth Cont'r PAG-IBIG Cont'r Monthly Pay, net Annual, net
Manager ₱10,320.00 ₱472.50 ₱206.40 ₱100.00 ₱9,541.10 114,493.20
Delivery Rider 8,400.00 382.50 ₱200.00 ₱100.00 ₱7,717.50 92,610.00
Dishwasher 6,960.00 315.00 ₱200.00 ₱100.00 ₱6,345.00 76,140.00
Total 25,680.00 1,170.00 606.40 300.00 ₱23,603.60 ₱283,243.20
Annual 308,160.00 14,040.00 7,276.80 3,600.00

Overhead Cost
Personnel Gross Pay SSS Contribution Philhealth Cont'r PAG-IBIG Cont'r Monthly Pay, net Annual, net
Cook 1 ₱9,120.00 ₱405.00 ₱200.00 ₱100.00 8,415.00 100,980.00
Cook 2 ₱9,120.00 ₱405.00 ₱200.00 ₱100.00 8,415.00 100,980.00
Total ₱18,240.00 ₱810.00 ₱400.00 ₱200.00 ₱16,830.00 201,960.00
Annual 218,880.00 9,720.00 4,800.00 2,400.00

Page | 57
Note 11. SSS Contribution

Personnel Gross Pay Employer Share Total

Manager ₱10,320.00 ₱902.50 ₱902.50
Delivery Rider ₱8,400.00 732.50 732.50
Dishwasher ₱6,960.00 605.00 605.00
Cook 1 ₱9,120.00 775.00 775.00
Cook 2 ₱9,120.00 775.00 775.00
Total ₱43,920.00 ₱3,790.00 3,790.00
Annual 527,040.00 45,480.00 45,480.00

Note 12. PhilHealth Contribution

Personnel Gross Pay Employer Share Total

Manager ₱10,320.00 ₱206.40 ₱206.40
Delivery Rider ₱8,400.00 200.00 200.00
Dishwasher ₱6,960.00 200.00 200.00
Cook 1 ₱9,120.00 200.00 200.00
Cook 2 ₱9,120.00 200.00 200.00
Total ₱43,920.00 ₱1,006.40 1,006.40
Annual 527,040.00 12,076.80 12,076.80

Note 13. Pag-Ibig Contribution

Personnel Gross Pay Employer Share Total

Manager ₱10,320.00 ₱100.00 ₱100.00
Delivery Rider ₱8,400.00 100.00 100.00
Dishwasher ₱6,960.00 100.00 100.00
Cook 1 ₱9,120.00 100.00 100.00
Cook 2 ₱9,120.00 100.00 100.00
Total ₱43,920.00 ₱500.00 500.00
Annual 527,040.00 6,000.00 6,000.00 Page | 58
Note 14. SSS Premium Payable

Employee's Share 1,980.00

Employer's Share 3,790.00
TOTAL 5,770.00

Note 15. Philhealth Payable

Employee's Share 1,006.40

Employer's Share 1,006.40
TOTAL 2,012.80

Note 16. Pag-Ibig Payable

Employee's Share 500.00

Employer's Share ₱500.00
TOTAL 1000

Page | 59
Note 17. VAT Payable

2023 2024 2025 2026 2027

Sales ₱ 3,647,280.00 ₱ 3,829,644.00 ₱ 4,021,126.20 ₱ 4,222,182.51 ₱ 4,433,291.64
3/28 3/28 3/28 3/28 3/28
Output 390,780.00 410,319.00 430,834.95 452,376.70 474,995.53

Purchases 2,671,545.24 2,805,122.50 2,945,378.63 3,092,647.56 3,247,279.94

3/28 3/28 3/28 3/28 3/28
Input 286,236.99 300,548.84 315,576.28 331,355.10 347,922.85

VAT Due ₱ 104,543.01 ₱ 109,770.16 ₱ 115,258.67 ₱ 121,021.60 ₱ 127,072.68

Vat Payable - 1 month ₱ 8,711.92 ₱ 9,147.51 ₱ 9,604.89 ₱ 10,085.13 ₱ 10,589.39

VAT Remittance ₱ 95,831.09 ₱ 100,622.65 ₱ 105,653.78 ₱ 110,936.47 ₱ 116,483.29

Page | 60
FINANCIAL RATIOS

Return on Assets

Profit
ROA =
Average Total Assets

AVE. TOTAL
YEAR PROFIT ROA
ASSETS

2021 189,515.15 351,318.31 53.94%

2022 207,737.63 455,404.93 45.62%
2023 253,161.73 686,301.10 36.89%
2024 301,124.20 963,912.87 31.24%
2025 351,487.69 1,290,711.07 27.23%

Return on Equity

Profit
ROE =
Average Total Equity

AVE. TOTAL
YEAR PROFIT ROE
EQUITY

2021 189,515.15 333,823.59 56.77%

2022 207,737.63 437,692.41 47.46%
2023 253,161.73 668,142.10 37.89%
2024 301,124.20 945,285.06 31.86%
2025 351,487.69 1,271,591.01 27.64% Page | 61
Net Profit Rate

Profit
NPR =
Net Sales

YEAR PROFIT NET SALES NPR

2021 189,515.15 3,647,280.00 5.20%

2022 207,737.63 3,829,644.00 5.42%
2023 253,161.73 4,021,126.20 6.30%
2024 301,124.20 4,222,182.51 7.13%
2025 351,487.69 4,433,291.64 7.93%

BREAK-EVEN POINT

Fixed Cost
BEP =
Contribution Margin Ratio

Year Fixed Cost CMR BEP

2021 533,150.06 0.20 2,690,800.00
2022 538,601.79 0.19 2,763,693.09
2023 544,219.43 0.20 2,744,452.86
2024 550,112.62 0.20 2,728,589.53
2025 556,300.20 0.20 2,716,759.13

Page | 62
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