Group 3 - Final - Business - Plan - Fud To Cart Enterprise 1

COLLEGE OF BUSINESS AND ACCOUNTANCY - ENTREPRENEURSHIP DEPARTMENT
FUD-TO-CART ENTERPRISE
A Business Plan
Presented to the Faculty of Quezon City University
San Bartolome, Novaliches Quezon City
2nd Semester, Academic Year: 2021-2022
In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Entrepreneurship
By: SBENT- 3F
Group 3
Adriano, Raven Megane R.

Alcantara, Patricia Kathlyne A.
Barrameda, Beverly S.
Bayola, Daisy Jane B.
Cardona, Glaida
Delda, Pamela Kaye V.
Eboses, Analyn D.
Gudoy, Rizza Kyla R.
Ibañez, Edhrine Paul P.
Lobos, Monina Grace F.
Madrigal, Jasmine Rein
Mejia, Divina M.
Papa, Mitzy Coleene T.
Samonte, Stephanie S.
Sansaet, Charrienelle Mae K.
Torres, Shiela
Vila, Aiyanna Nadeen A.
MENTOR:
Prof. John Rey Dormentes

MAY 2022
PAGEMER
GEFORMA
EXECUTIVE SUMMARY
Our company name is Fud-to-Cart Enterprise. The word "FUD" stands for "Fine,
Unique, and Delicious," while "Cart" means carrying everything you plan to buy. In short,
we are endorsing a food product that is fine, unique, and delicious that you can buy. The
Fud-To-Cart Enterprise is a manufacturing type of business with a product named Sio Mai
Color. Our enterprise came up with the idea of creating a unique product that would be
successful in the marketplace. Enterprise’s goal is to create goods that are different from
those of its competitors, items that bring satisfaction, good flavor, and new siomai varieties.
Sio Mai Color is made up of two different varieties of colored wrappers made from the juice
of vegetables like malunggay, and squash. All of them are fresh, healthy, and delicious at
your preferred price becausewe are here to help you live a healthy lifestyle with the foods
you eat for breakfast, lunch, and dinner.
Since we are more into digital these days, Fud-to-Cart enterprise will use it as an advantage
by using social media platforms such as Facebook and Instagram to promote our product.
Instead of a steady physical store, we will be having a cart to reach our customers giving
justice on why our enterprise is named Fud-to-cart. Our target market is these specific four
barangays located in District V which are San bartolome, Gulod, Brgy. Bagbag, and Brgy.
Sta. Monica is from 18 to 60 years old from middle to working class. As part of the
marketing strategy, the enterprise will also be offering a loyalty card for those that had been
or had ordered to our store 10 times which also has the advantage of having a free set of
their chosen flavor of siomai and an additional drink.
A Fud-to-Cart enterprise is a General Partnership. It was established by seventeen (17)

partners who put money into the fund to start the firm. Each member will lead Php 5,636.58
for the variants of steam pork and chicken siomai and fried pork and chicken siomai which
will total 95,821.89 for our capital contribution. According to the calculation, our net
income for fried pork, chicken, steam pork, and chicken siomai is 65,314.08. The Desired
ROI for the four (4) variants is 19,164.38 and the Markup Percentage is (20%). Increased
production will necessitate more labor hours and compensation for the team and a larger
budget for the materials. The increase of any of the three will impact the pricing of the
goods.
PAGEMER
GEFORMA
PAGE \* MERGEFORMAT 3
TABLE OF CONTENTS
Page
TITLE PAGE………………………….....................................................……….. i
EXECUTIVE SUMMARY…………….....……………...........................……….. ii
TABLE OF CONTENTS…………………………………….…………………… iii
BUSINESS DESCRIPTION/ BACKGROUND 1
A. Rationale……………………….........................................……….. 2
B. Nature of Business………………………………………………… 2
C. Business/ Company Name……………………….… …………….. 3
D. Vision……………………………………………………………... 3
E. Mission...……………................................................................….. 3
F. Objectives…………………………………………………………. 4
G. The Product………………….…………………………………….. 4
H. Target Market……………………………………..……………….. 5
MARKETING PLAN 6
A. Market Environment……………………………….………………………. 7
1. Target Market…………………………………………….…………7
2. Target market’s Unmet Needs………………………………......…. 7
3. The Estimated Market Size…………………………………………9
4. Assumptions………………….…………………………….……….10
5. Demand Analysis…………………………..……….……………… 10
B. Market Competition………………………………………………………... 11
1. Competitors…………………………..……………………………..11
2. Information on Key Competitors……………………………...…… 14
3. SWOT Matrix…………………………………………..............….. 16
4. External Factor Evaluation Matrix………………………………….17
C. Market Plan ……………………………………..…………....…………….18
1. Product Portfolio………………………………………….………...18
2. Product Description………………………………...……………… 18
3. Key Components………………………………..………….……… 19
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GEFORMA
4. Product Testing…………………………………………………….. 19
5. Future Plan………………………………………………………….19
D. Marketing and Sales Strategy………………………………….........………20
1. Sales Forecast………………………………………………………. 20
2. Sales Strategy………………………………………………….……20
3. Branding Strategy…………………………………..………….……21
4. Distribution Strategy……………………………………….……….22
5. Pricing Strategy…………………………………….……………….22
6. Promotion Strategy……………………………………….......……. 23
7. Marketing Budget…………………………………….……………. 25
PRODUCTION PLAN 26
A. Product Description…………………………..…………………….….. 27
B. Process…………………………….…………………………………… 27
1. Step-by-step Process……………………………………….………… 27
2. Duration per Step per Batch…………………………………..……… 32
C. Input Requirements………………………………………………………34
1. Machinery and Equipment…………………………….……….…….. 34

2. Materials and Supplies……………………………………………….. 40
3. Packaging and Labeling……………………………………………… 49
4. Utilities……………………………………..…………………………. 51
5. Labor and Manpower………………………………………………… 51
D. Production Area and Facilities Layout…………………….……………53
1. Production Area……………………………………………………….53
2. Facilities Layout………..…………………………………………….. 54
E. Production Schedule and Size…………………………………………..55
1. Production Schedule……..…………………………………………… 55
2. Production Size………………………..……………………….…….. 56
F. Waste Disposal…………………………...……………………………..56
G. Quality Control………………………………………………………… 57
H. Production Cost ……………………………………………………….. 59
PAGEMER
GEFORMA
1. Total Production Cost…………………………..…………………… 59

2. Production Cost per Unit…………………………….………...……. 60
ORGANIZATIONAL PLAN 61
A. Ownership Structure…………………….………………………………62
1. Legal Form of Business………………………………………………62

2. Organizational Structure…………………………………………….. 71
3. Duties and Responsibilities………………………………….……….72
B. Legal Requirements……………………………………………………. 76
1. Key Government Regulations………………………………..………76

2. Business Permits…………………………………………………….. 76
C. Management Resources…………………………...………………..….. 77
D. Gantt Chart of Activities………………………………………………..80
E. Administrative Expenses……………………...……………………….. 81
F. Social Outcomes……………………………………………………….. 81
FINANCIAL PLAN 83
A. Start-up Capital………………………………………………………. 84
B. Sources of Financing………………………………………………… 84
C. Capital Contribution…………………………………………………. 85
D. Financial Statements…………………………………………………. 86
1. Projected Income Statement………………………………………….86

2. Projected Cash Flow Statement……………………………………... 87
3. Projected Balance Sheet……………………………………………...89
4. Projected Statement of Changes in Partners’ Equity…………………90
E. Financial Ratios……………………………………………………… 95
1. Break-even Analysis………………………………………………… 95
2. Net Profit Margin…………………………………………………….95
PAGEMER
GEFORMA
3. Return on Investment………………………………………………...96
4. Payback Period………………………………………………………. 96
F. Financial Schedules………………………………………………… 97
1. Direct Materials Cost per Unit……………………………………… 97

2. Direct Materials Cost (yearly)………………………………………. 102
3. Depreciation Schedule………………………………………………. 103
4. Finished Goods Ending Inventory…………………………………... 104
5. Cost of Goods Sold………………………………………………….. 104
APPENDICES 105
Appendix 1: Survey Questionnaire…………………………………………106

Appendix 2: Market Research Results……………………………………...108
Appendix 3: Business Implementation Action Plan……………………….. 115
Appendix 4: Correspondence……………………………………………….116
Appendix 5: Business Plan Photos………………………………………… 117
Appendix 6: Other Research and Supporting Documents…………………. 118
Appendix 7: References/ Work Cited (APA 7th Edition)………………….. 119
PAGEMER
GEFORMA
BUSINESS DESCRIPTION/
BACKGROUND
PAGEMER
GEFORMA
A. Rationale
The Fud-To-Cart Enterprise came up with the idea of making an innovative product
that is popular in the public market. Enterprise has developed a product which is Sio Mai
Color. The product Sio Mai Color is to bring affordable food without losing its delicious
taste. We provide a variety of products noted for its quality and taste. Sio Mai Color
provides nutritional food due to the vegetable juice that is combined with our wrapper, as
well as the leftover vegetables that are utilized in vegetable juicing and mixed with our key
ingredients of siomai. Vegetable juice is a simple way to increase the number of veggies in
your diet. It's high in vitamins and minerals, but it’s lower in fiber and less satisfying than
most whole vegetables.
Siomai is probably the bestseller within the food industry in the marketplace
nowadays. Because of its bite sized goodness, the consumer would always find it easier to
eat especially for those who are always on the go. Fud-To-Cart Enterprise aims to satisfy the
needs and wants of the people who will buy our products. Sio Mai Color has its special
ingredients that will give our consumer the nutrition that their body needs. It is also cheap
and affordable for our consumer.
As a student of Entrepreneurship, starting a business is also the perfect way to gain

professional skills to develop and practice all of the professional skills we want to be able to
demonstrate when applying for graduate jobs, whatever sector we enter. This means
developing an Fud-To-Cart Enterprise is a start-up hub in which we can develop ideas and
seek guidance from faculty members and industry partners. These may also be opportunities
to gain publicity and wider exposure and to have additional income, have experience in
selling, and introduce new and innovative products to other people.
B. Nature of Business
The Fud-to-Cart Enterprise is a manufacturing business that creates food

products and good services that are the basis of our standard of living. The standard of any
country is measured by the goods and good services people can buy with the money they
have. Creating new products or improved versions of existing products that increase their
usefulness. The type and form of our business is a general partnership. In general
partnerships, all partners have unlimited liability. Our business is owned by partnerships
who contribute equal capital to conduct business.
PAGEMER
GEFORMA
C. Business/ Company Name
Our company name is Fud-to-Cart Enterprise. The word FUD stands for Fine,
Unique, and Delicious while Cart means carrying everything you plan to buy. In short we
are endorsing a food which is fine, unique, and delicious that you can buy.
The company trademark was Fud-to-Cart Enterprise that will have a patent to the Bureau
of Trademarks at the Intellectual Property Office. It is significant to have a trademark
because it is an efficient commercial communication tool to capture customer attention
and make the enterprise, and the products stand out.
The trade name of Fud-to-Cart Enterprise is that will identify the product itself. A trade
name is a monumental role in the brand’s growth and perception and its significance to
create a good business name.
D. Vision
We intend to be the leading provider that stands out in the food cart industry by
providing affordable and profitable siomai.
E. Mission
Our mission is to provide innovative siomai at the lowest possible price

and make unique, tasty siomai color.
F. Objectives
Fud-to-Cart Enterprise desires to provide fresh, healthy, nutritious, and great

tasting food at reasonable prices in a clean, friendly, and convenient environment. To
achieve the best customer service skills, the firm has to set specific, measurable,
attainable, and relevant solutions within the allotted period of time and should be
accomplished within the deadline.
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GEFORMA
SMART Goals
The Fud-To-Cart Enterprise aims to attract a great number of consumers

firstly on our targeted barangays reaching them through the cart for the enterprise
to constantly increase its sales at least 5% each year after conducting new
innovative products through communicating with the customers and keeping their
feedback and suggestions into making a product that will completely satisfy them.
G. The Product
Fud-to-Cart Enterprise will offer a Sio Mai Color that has two flavors which are
pork and chicken, with two variants of wrapper such as squash and malunggay, these
vegetables will be added in making the wrapper. We will be offering four variants of
siomai: steamed pork and chicken, fried pork and chicken siomai.
FRIED SIO MAI COLOR STEAMED SIO MAI COLOR
H. Target Market
The target market of Fud-to-Cart Enterprise is focused on some parts of

District V in Quezon City, which are San Bartolome, Gulod, Bagbag, and Santa
Monica.
PAGEMER
GEFORMA
MARKETING PLAN
PAGEMER
GEFORMA
A. Market Environment
1. Target Market
The target market of Fud-to-Cart Enterprise is separated into groups with the
financial means to purchase our product, such as students, professionals, and households
ranging in age from 18 to 60 years old and from middle to working class. These are the
people who buy street food and who want affordable yet nutritious foods.
Our physical cart, on the other hand, is available only in San Bartolome, Gulod, Bagbag,
and Santa Monica.
2. Target Market’s Unmet Needs
As a student of Entrepreneurship, starting a siomai enterprise is easy, to bring

affordable food without losing its delicious taste. It only requires low capital. The hard
part is keeping the siomai business running. But with a good marketing strategy, good
location and good know-how of the product, our siomai business can be profitable and
successful.
As a result, we perform a survey to determine exactly where we need to focus our efforts
in order to improve or build up our business. Our target locations are San Bartolome,
Gulod, Bagbag, and Santa Monica. We chose these locations because we discovered that
there is a potential to buy our product not only because there are a large number of
people in our target market, but also because we want to provide a new kind of siomai
that is more affordable to their budget and more healthy due to its ingredients.
Table 1:
Frequency and percentage of “Are you willing to buy SioMai Color?"
Are you willing to buy FREQUENCY PERCENTAGE

SioMai Color?
YES 94 94
NO 6 6
TOTAL 100 100
PAGEMER
GEFORMA
The frequency and percentage of “ are you willing to buy SioMai Color?” tells
that 94 (94%) out of 100 respondents indicated they belong to Yes, followed by 6 (6%)
indicated that they are No.
Table 2:
Frequency and percentage of “Are you allergic to mear or any other food?"
Are you allergic to meat or FREQUENCY PERCENTAGE

any other food?
YES 7 7
NO 93 93
TOTAL 100 100
When it comes to being allergic to meat, 93 (93%) out of 100 respondents

indicated that they belong to No, followed by 7 (7%) indicated that they are Yes.
Table 3:
Frequency and percentage of “Which siomai do you prefer?"
Which siomai do you FREQUENCY PERCENTAGE

prefer?
BOTH 60 60
STEAMED 21 21
FRIED 19 19
TOTAL 100 100
Also, 60 (60%) out of 100 respondents indicated that they much preferred Both,
followed by 21 (21%) indicated that they are Steamed, and 19 (19%) indicated that they
are Fried.
PAGEMER
GEFORMA
3. The Estimated Market Size
The enterprise is aiming to operate in the Quezon City areas particularly in the
following Barangays of District 5: San Bartolome, Gulod, Bagbag, and Santa Monica
which totalled to 219, 084 population as of 2021.
For the past 5 years 2015 column, stating the actual census count of the Philippine
Statistics Authority it gives the accurate population count in the past 5 years.
The present year (2021) stated the accurate census of the Department of Health for the
latest population count.
The projected year (2021) gives a consistent growth rate of 8.46% according to
doh.gov.ph.
Table 4: The Estimated Market Size
DISTRICT V PAST 5 PRESENT GROWTH GROWTH RATE

(BARANGAY) YEARS YEAR POPULATION
%
(2015) (2021) (2015-2021)
BAGBAG 56,936 61,751 4,815 8.46%
GULOD 53,325 57,834 4,509 8.46%
SAN BARTOLOME 45,188 49,009 3,821 8.46%
SANTA MONICA 46,533 50,490 3,957 8.46 %
PAGEMER
GEFORMA
4. Assumptions
● The Fud-To-Cart enterprise has a commissary system that ensures the manufacture
and distribution of safe and high quality siomai.
● The Fud-To-Cart enterprise has team building activities to have personal bonds
between employees that will boost employee satisfaction.
● The Fud-To-Cart enterprise's revenue increased over the years.
● The average payback period of a Fud-To-Cart enterprise is about 5years.
● The Fud-To-Cart enterprise goes very well in handling the success of the business
and overcoming the obstacles in the business.
5. Demand Analysis
Table 5: Demand Analysis
Conservatism
Potential Demand Acceptability Rate Demand Forecast
Rate (20%)
115, 830 56% 64,848.80 12, 973 51, 892
Buying Frequency Target Percentage Potential

Monthly Sales Forecast
(per month) from Demand Customers
1 3.70% 1920 1920
The FUD-TO-CART enterprise assumes that the potential demand is 115, 800 with
an acceptability rate of 56%. The monthly sales forecast will be 1920 with a target
percentage from demand of 3.70%. The enterprise uses the demand analysis in order to
determine whether we can enter the market and be able to generate profit.
B. Market Competition
1. Competitors
Our direct competitors are Siomai house, Master Siomai, and Siomai King.
The Indirect competitors are Shawarma Shack, O’Noodle, Minute Burger.
Table 6: Competitors
PAGEMER
GEFORMA
DIRECT Siomai House Master Siomai Siomai King Dimsum

COMPETITORS Temple
PICTURES
INFORMATION Siomai House was Master Siomai is a Siomai King Dimsum

one of the food food cart offers the first Temple is a
products offered by businessdeveloped and original 5- variety of
BERNABEST by Masterrific piece siomai in steam products,
FOOD PRODUCTS Foods. The one serving. mainly siopao
INC. Siomai House company was Each variety and siomai.
has captured the established in namely This concept
hearts of many 1999, started out Shanghai, Hong was created in
patrons because of by supplying Kong, Japanese 2014 by FaB
its mouth-watering processed meat and Chicken Suffrage Inc.
steamed pork and products such as Siomai has its due to the
shrimp siomai, Ham, Bacon, distinguished popularity of
matched with Burger Patties, and good taste and Master Siomai
banana cum pandan especially Siomai enticing smell. It and Siomai
flavored gulaman. to hotels, has no extenders House food
Furthermore, their restaurants and which make each carts and offers
siomai is served market places in bite worth every affordable yet
with a uniquely Metro Manila and penny spent. delicious steam
concocted chili- nearby provinces. They also offer siomai. We add
garlic sauce that gulaman juice. siopao to the
makes it more Siomai King can concept since it
scrumptious. be found in uses the same
restaurants, fast equipment and
food places in preparation to
train stations and serve. There
stalls, and are different
outside the flavors of juice
schools. to choose from
and it’s all in
one food cart
package.
PAGEMER
GEFORMA
Table 7: Indirect Competitors
INDIRECT THE SHAWARMA O’NOODLE MINUTE BURGER

COMPETITORS SHACK
PICTURES
INFORMATION THE SHAWARMA O’Noodle is a stir At Minute Burger, they

SHACK is the First fried egg noodle take quality very
and Real Home of Buy served with bean seriously. It is not easy
1 Take 1 Shawarma! sprouts and delicious to produce quality
Started as a humble sauces and toppings products at affordable
shawarma shack in like chicken, burger, prices but we work
Divisoria, this unique egg, siomai and hard to make it happen.
shawarma food cart pork/beef. Minute burger
business grew into a manufactures all their
top shawarma brand Stir fry noodles are products themselves in
with multiple store becoming one of the state-of-the-art
outlets beloved by mall best alternatives to commissaries and
goers across Luzon. siomai and siopao ensures that all the
Unlike any other business in the ingredients used in
shawarma brands, The Philippines. Since products are NMIS-
Shawarma Shack Filipinos love to eat certified and BFAD-
franchise opportunity ‘pansit’, this food cart approved.
offers customers real concept has been
affordability of their selling fast and
products while providing business
assuring franchisees owners high income
with real profitability
and fast returns.
2. Information on Key Competitors
PAGEMER
GEFORMA
Siomai has become one of the most popular snack foods for Pinoys. We use
natural ingredients with functional benefits, Siomai Color offers healthy and good quality
of siomai. With benefits to everyone who likes healthy food
Table 8: Information on Key Competitors
DIRECT PRODUCT PRICES STRATEGY STRENGTH/

COMPETITORS WEAKNESSES
Siomai House
● siomai with ● ₱40 ● Foodcart ● Reasonable
chili garlic franchise prices they
sauce ● Social Media offered to the
● ₱20
● bottled Page customers
gulaman ● The franchise fee
● iced-cold ● ₱15 for the Siomai
gulaman House is Php
● Bottled water ● ₱12 250,000 which is
● Plain rice non-refundable
● ₱15
Master Siomai
● hongkong ● ₱25 ● Food cart ● Most popular
siomai ● ₱25 franchise siomai business
● japanese ● ₱28 ● Social media with outlets in
siomai ● ₱25 page Luzon,
● chicken Visayasand in
siomai Mindanao
● shanghai ● High attractive,
siomai Japanese inspired
● black food cart
gulaman ● Franchising Fee
is P280, 000
Siomai King
● hongkong ● ₱25 ● Food cart ● The food cart
siomai ● ₱25 franchise franchise costs
PAGEMER
GEFORMA
● japanese ● ₱28 ● Social media

siomai ● ₱25 page P88,888.
● chicken ● The franchise fee
siomai for Gold Package
● shanghai amounts to
siomai P168,888.00
● black ● A refundable
gulaman cash bond worth
P40,000.00
● They offer 5
pieces different
variants of
siomai in one
serving
Dimsum Temple
● pork siomai ● ₱20 ● food cart ● Franchising Fee
● beef siomai ● ₱27 franchise is P99, 000
● japanese ● ₱15 ● They offer
siomai ● ₱35 variant products
3. SWOT Matrix
Table 9: SWOT Matrix
STRENGTHS
WEAKNESSES
● We focus on marketing campaigns ● Establishing a reputation in the market

with clear goals and strategies. will be challenging.
● We establish and maintain a strong ● There are a lot of companies selling
capital base. siomai products.
● We introduce our product to the ● Don't have an exact location of our
market in a unique way. physical store because of the pandemic.
● Product quality is very high ● Startup funds will come from loans and
investors
● Committed workforce
OPPORTUNITIES THREATS
PAGEMER
GEFORMA
● New generations of customers ● Expensive new marketing campaigns.

appreciate innovative products. ● Don't have control of supply and
● There is a growing community of distribution to the market.
siomai products. ● Fluctuations in prices of supply may
● We adopt new ways of creating the occur.
product. ● Accidents may occur while delivering the
● We promote convenience and the product.
customer will enjoy our products. ● Weather can affect the delivery time of the
● Our product has a unique taste than product.
other siomai products. ● Known competitors get majority market
share.
● People are looking for food that is
affordable and also healthy.
● Demand for home delivery services.
4. External Factor Evaluation (EFE) Matrix
Table 10: EFE Matrix
OPPORTUNITIES WEIGHT RATINGS WEIGHTED

SCALE
New generations of customers 0.08 4 0.32
appreciate innovative products.
There is a growing community of 0.05 3 0.15

siomai products.
We adopt new ways of creating the 0.08 4 0.32
product.
We promote convenience and the 0.07 4 0.28
customer will enjoy our products.
Our product has a unique taste than 0.07 4 0.28

other siomai products.
People are looking for food that is 1.0 4 4
affordable and also healthy.
Demand for home delivery services. 0.09 2 0.18
THREATS WEIGHT RATINGS WEIGHTED

SCALE
PAGEMER
GEFORMA
Expensive new marketing campaigns. 0.06 3 0.18
Don't have control of supply and 0.06 4 0.24

distribution to the market.
Fluctuations in prices of supply may 0.07 3 0.21

occur.
Accidents may occur while delivering 0.05 3 0.15

the products.
Weather can affect the delivery time of 0.06 3 0.18
the product.
Known competitors get majority market 0.10 1 0.1

share.
TOTAL: 1.84 6.59
Analysis: In the EFE matrix, the weigh is 6.59 it shows that Food-To-Cart
Enterprise is wishing to succeed in the business industry. Thus, the result indicates that the
enterprise is properly set up to utilise the opportunities and protect against threats.
C. Market Plan
1. Product Portfolio
As of now Fud-to-cart Enterprise products are chicken, and pork siomai. It can be
Steam or Fried siomai.
2. Product Description
The Fud-To-Cart Enterprise is a manufacturing firm that produces a healthy product,

which is siomai. Sio Mai Color are made from vegetables. It has four variants, which are
Steamed pork and chicken, Fried pork and chicken siomai. The wrapper made by our
production team has two flavors, such as malunggay (green) and squash (yellow). It can be
a snack or it can be a meal partner with rice.
PAGEMER
GEFORMA
FRIED SIO MAI COLOR STEAMED SIO MAI COLOR
3. Key Components
The Siomai Color’s key components or raw materials first of all are pork and
chicken which are both the flavors of the enterprise’ siomai. Pork is a rich source of certain
vitamins and minerals while chicken is highly nutritious and a good source of protein.
Along with this are of course the added flavors in order to make it more delicious, Ground
pepper which is used to add more flavor, Garlic which is used as a flavoring agent also that
can benefit the heart, brain, and other organs. Onion, which adds excellent flavor especially
to meat dishes, and Salt aside from adding flavor, it is also essential for nerve and muscle
function and is involved in the regulation of fluids in the body. Siomai color is also different
from other siomai especially because of its wrapper. Siomai Color has 2 variants in terms of
its wrapper, Malunggay which gives a lot of health benefits and Squash that is high in
vitamins A, B6, C, fiber, potassium, etc. These are the vegetables that is added in our
wrapper which is also made personally by our staffs, this wrapper is composed of Egg,
Cornstarch which is used as a thickening agent and All-Purpose flour, This is cooked using
of course Cooking oil which aside from preventing food sticking to the pan it is an
important flavor carrier. What is Siomai without its sauce? Our sauce is composed of Soy
Sauce, Oyster Sauce, Chili Garlic Sauce and of course Calamansi to balance the salty taste
of the other sauces. The enterprise will source these materials by having suppliers which are
located in different parts of District V Quezon City depending on the ingredient expected to
be supplied by them. However, if in case the supplier doesn't have the said raw materials,
we believe that most of it is produced and most of the time available in the market, in this
case, the enterprise will be able to find a temporary substitute without wasting much time.
PAGEMER
GEFORMA
4. Product Testing
The enterprise members and staff will also try to taste and judge it first before
anyone else to know its quality, taste, competitive advantage, and other things that comply
with the standards established by the enterprise. Next would be working with a small group
of customers who can provide direct product feedback like in friends or family first of the
members of the enterprise targeting specifically the ones that suit the criteria of the
enterprise's target market.
5. Future Plan
We intend to enhance our long-standing relationship with our customer by providing

other side dishes along with our Sio Mai Color. We would like to satisfy our customers by
giving them quality, innovative and healthy food. One of the side dishes is fried rice
consisting of chopped carrots, spinach and some scrambled eggs. The second one is fried
noodles mixed together with bean sprouts. You can also pick different sauces that will be
mixed to your fried noodles with siomai. Next is beetroot's juice will be added in the
wrapper and that will be served as another variant color. And for the last part, we want to
sell raw siomai so that our customer can partner it with their chosen dish.
D. Marketing and Sales Strategy
1. Sales Forecast
The table shows the projected sales for Sio Mai Color for 5 years.
Table 11: PROJECTED SALES SUMMARY SCHEDULE (2022)

(Fried pork and chicken, Steam pork and chicken)
PROJECTED SALES SUMMARY SCHEDULE (2022)

Month September October November December TOTAL
In Units 1,920 1,920 1,920 1,920 7,680
Selling
Php70.00 Php70.00 Php70.00 Php70.00 Php70.00
Price
Php134,400.00 Php134,400.00 Php134,400.00 Php134,400.00 Php 537,600.00

In Pesos
PAGEMER
GEFORMA
2. Sales Strategy
● In selling our product, we will use a cart to reach our target customers in the specific
barangays that we chose. We want to sell our product directly to our beloved customer.
● Maintaining the product as it is from the beginning to have repeat consumers and loyal
customers.
● Continue to assess the customer needs and wants with our product
● Being open to suggestions from our customers which can continuously improve the
product.
● Maintain connection to our customers through our social media platforms.
● Increasing our production by at least 3% per year.
PAGEMER
GEFORMA
3. Branding Strategy
TAGLINE : “ Siomai color mapaparap ka sa sarap! Siorap! ”
Our logo consists of our Product name, Tagline and the main figure that we chose to
represent our product brand. The logo itself has its fork figure in the middle which
represents the way that we commonly use to eat siomai aside from toothpicks and it has two
different colors, green and orange to represent the two types of vegetable that we use to
color the wrapper of our siomai which is malunggay and squash.
4. Distribution Strategy
Direct distribution
Direct distribution is more efficient and suitable for us because we are producer to
consumers business and we are directly selling our product through our cart to be able
send it to our costumer.
5. Pricing Strategy
Table 12: Pricing Strategy (Fried)
Pricing Cost Based Demand Based(per

order)
15.00 pesos for 13.32 4 pcs
chicken
pork
PAGEMER
GEFORMA
Table 13: Pricing Strategy (Steam)
Pricing Cost Based Demand Based(per

order)
chicken
pork
Table 14: Selling price (Fried)
Variant Pricing Pieces
Pork 20 pesos 4
Chicken 15 pesos 4
Table 15: Selling price (Steam)
Variant Pricing Pieces
Pork 20 pesos 4
Chicken 15 pesos 4
Table 16: Sales (Fried)
Chicken Pork
15.00 - 13.32 = 1.68 pesos 20.00 - 15.02 = 4.98 pesos
Table 17: Sales (Steam)
Chicken Pork
15.00 - 11.98 = 3.02 pesos 20.00 - 13.68 = 6.32 pesos
PAGEMER
GEFORMA
6. Promotion Strategy
Social media platforms
We will promote our product by using social media by creating our own website
or webpage in Facebook, Twitter, and Instagram. These social media platforms will
contain necessary information about the variation of our product, price, and how they
will be able to avail. Updates about our enterprise such as sudden announcements, games,
freebies, discounts will also be posted in these social media platforms.
Direct Selling
We want to sell our product directly to our beloved customer.
Freebies
We will have a free 1 piece of face mask if they avail 2 sets of siomai, and if they avail five
(5) sets of siomai they have a free alcohol bottle and five pieces of face mask.
Print Media Advertising

● Tarpaulin it will be posted in our cart to gain awareness for our customerFlyers
will be given to our target customer to be able to know about our product.
● Flyers will be given to our target customer to be able to know about our product.
● Loyalty Card we will give them a loyalty card if they want to avail. If they go to
our store ten times they have a free set of chosen flavors of siomai. It's either fried
or steamed siomai. Our Loyalty card is limited only.
PAGEMER
GEFORMA
Loyalty Card layout
Uniform
FUD-TO-CART ENTERPRISE will have a uniform so that we can present ourselves in
others in a professional manner. Our uniform consists of a polo shirt with our name on the
back. And our position in the company, enterprise’s logo
PAGEMER
GEFORMA
7. Marketing Budget
The table below shows the budget of marketing strategy, activities, and tools that we
will use in the 1st year of our operation.
Table 18: Marketing Budget Plan (2022)
Annual Total Budget
Tarpaulin ₱300.00
Transportation Expense ₱1,440.00
Posters/Flyers ₱200.00
Loyalty Card ₱150.00
Product Testing ₱200.00
Freebies ₱500.00
Uniform ₱5,100.00
Total: ₱7,890.00
PAGEMER
GEFORMA
PRODUCTION PLAN
PAGEMER
GEFORMA
A. Product Description
The Fud-To-Cart Enterprise is a manufacturing firm that produces a healthy product,

which is siomai. Sio Mai Color are made from vegetables. It has four variants, which are
Steamed pork and chicken, Fried pork and chicken siomai. The wrapper made by our
production team has two flavors, such as malunggay (green) and squash (yellow). It can be
a snack or it can be a meal partner with rice
B. Process
1. Step-by-step Process
Table 19: Step-by-step process
PART PICTURES PROCEDURES
Malunggay/Squash Step 1
Wrapper
Wash Malunggay/Squash
Step 2
Grind/Chop Malunggay and

Squash
PAGEMER
GEFORMA
Step 3
Pour water and blend

Malunggay/Squash
Step 4
Strain the juice of

malunggay/squash, set aside
Step 5
Pour and strain all-purpose

flour into a large bowl
Step 6
Dissolve salt into hot water
PAGEMER
GEFORMA
Step 7
Mix flour together with hot

water and egg one at a time
Step 8
Add the juice of

malunggay/squash, knead the
mixture until it becomes a
dough
Step 9
Knead dough until it smooth
Step 10
Cover and let it rest for 30

mins.
PAGEMER
GEFORMA
Step 11
Roll dough one at a time in a

clean round desk and use a
pasta roller to make it evenly
thin
Step 12
Cut and remove excess dough,

set aside.
Step 13
Combine all ingredients

needed in meat pork/ chicken
and mix with cornstarch.
Step 14
Lay a siomai wrapper in front

of you and put mixed
ingredients and wrap it
properly.
Step 15
Steam siomai/Fry siomai.
PAGEMER
GEFORMA
Step16
Preparing/Packaging.
PAGEMER
GEFORMA
2. Duration per Step per Batch
Table 20: Duration per Step per Batch
DURATIONS PROCEDURES
1-2 minutes Step 1. Wash all raw materials needed such as squash,
malunggay, cilantro, white onion, pork and chicken.
10 minutes Step 2. Peel and cut squash, carrots, white onion, garlic and
materials needed.
1 hour Step 3. Blend squash and malunggay. Mix and knead the dough
with the juice of squash and malunggay. Knead dough until it is
smooth. (Let it rest for 30 mins.)
53 mins Step 4. Roll dough one at a time on a clean round desk and use a
pasta roller to make it evenly thin and cut, set aside.
5 minutes Step 5. Combine all ingredients needed in meat pork/ chicken.
20 minutes Step 6. Lay a siomai wrapper in front of you and put mixed
ingredients and wrap it properly.
20-25 minutes Step 7. Steam siomai/Fry siomai
2-5 minutes Step 8. Preparing/Packaging
PAGEMER
GEFORMA
TOTAL DURATION 3 hours
UNITS PER BATCH Steamed Chicken 80 pcs / 20 units
Fried Chicken 80 pcs / 20 units
Steamed Pork 80 pcs / 20 units
Fried Pork 80 pcs / 20 units
TOTAL = 320 pcs / 80 units
C. Input Requirements
1. Machinery and Equipment

The table below shows all the machinery and equipment that the enterprise
will use for the process of making the product.
Table 21: Machinery and Equipment
PAGEMER
GEFORMA
PICTURES PRICE QUANTIT TOTAL

Y
NEEDED PRICE
Chopping Board ₱40.00 2 ₱80.00
Frying Pan ₱230.00 1 ₱230.00
Knife ₱35.00 2 ₱70.00
Measuring Cups ₱45.00 2 Set ₱90.00
PAGEMER
GEFORMA
Rolling Pin ₱200.00 2 ₱400.00
(medium
size)
Sauce Bottle ₱40.00 2 ₱80.00
Stainless Bowl ₱60.00 2 ₱120.00
Dough Cutter ₱32.00 2 ₱64.00
PAGEMER
GEFORMA
Stainless Serving ₱80.00 2 ₱160.00

Tray
Storage Can ₱40.00 3 ₱120.00
Tong ₱22.00 2 ₱44.00
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GEFORMA
Blender ₱800.00 1 ₱800.00
Pasta Roller ₱459.00 1 ₱459.00
Superkalan Whole ₱1,199.00 2 ₱3,998.00

Set Burner
PAGEMER
GEFORMA
Stainless Steamer ₱1,999.00 1 ₱1, 999.00
Refrigerator ₱5,000.00 1 ₱5,000.00
PAGEMER
GEFORMA
Weighing Scale ₱85.00 1 ₱85.00
TOTAL ₱ 12,299.00
2. Materials and Supplies
The table below shows all the materials that will be needed to fry Sio Mai
Color.
Table 22: Materials and Supplies of Fry Sio Mai Color
ITEMS PICTURES QUANTITY PRICE
Pork 1 Kg ₱310.00
Chicken 1 Kg ₱170.00
PAGEMER
GEFORMA
Carrots 1 Kg ₱54.00
Malunggay 2 Bundles ₱20.00
Squash 780 Grams ₱40.00
White Onion 2 Pieces ₱18.00
Garlic 2 Pieces ₱12.00
Cilantro 2 Bundles ₱20.00
PAGEMER
GEFORMA
Egg 7 Pieces ₱35.00
All purpose flour 1 ½ Kg ₱90.00
Cornstarch ½ Kg ₱25.00
Salt ½ Kg ₱10.00
Oyster sauce 4 Sachet ₱28.00
PAGEMER
GEFORMA
Soy sauce 1 Liter ₱50.00
Chili Garlic Sauce 440 ml ₱140.00
Calamansi ½ Kg ₱35.00
Ground Pepper 20 Grams ₱10.00
Cooking Oil 1 Liter ₱110.00
PAGEMER
GEFORMA
TOTAL ₱1,177 .00
Materials and Supplies
The table below shows all the materials that will be needed to steam Sio Mai
Color.
Table 23: Materials and Supplies of Steam Sio Mai Color
Pork 1 Kg ₱310.00
Chicken 1 Kg ₱170.00
Carrots 1 Kg ₱54.00
PAGEMER
GEFORMA
Malunggay 2 Bundles ₱20.00
Squash 780 Grams ₱40.00
White Onion 2 Pieces ₱18.00
Garlic 2 Pieces ₱12.00
Cilantro 2 Bundles ₱20.00
Egg 7 Pieces ₱35.00
PAGEMER
GEFORMA
All purpose flour 1 ½ Kg ₱90.00
Cornstarch ½ Kg ₱25.00
Salt ½ Kg ₱10.00
Oyster sauce 4 Sachet ₱28.00
Soy sauce 1 Liter ₱50.00
PAGEMER
GEFORMA
Chili Garlic Sauce 440 ml ₱140.00
Calamansi ½ Kg ₱35.00
Ground Pepper 20 Grams ₱10.00
TOTAL ₱1,067 .00
PAGEMER
GEFORMA
Supplies
The table below shows all the supplies that the enterprise will use for the
process of making the product.
Table 24: Supplies
Plastic Gloves 1 pack ₱35.00
Hairnet 12 ₱54.00
Apron 6 ₱270.00
Cling Wrap 1 ₱190.00
TOTAL ₱ 549.00
3. Packaging and Labeling
PAGEMER
GEFORMA
For the package, we will use a siomai tray if they buy 4 pieces of siomai and a
paper meal box box if they want to takeout.
Table 25: Packaging and Labeling
PACKAGING PICTURE PRICE
Toothpick ₱15.00
Ice Candy Bag ₱ 8.00
Siomai Tray ₱ 50.00
Paper Meal Box ₱ 250.00
TOTAL ₱ 323.00
PAGEMER
GEFORMA
Labeling
For labeling, we will use a printer and sticker paper to print our logo and
the name of our company so that people can easily recognize it, as well as our
contact information for customers who have concerns about our product.
Table 26: Labeling
LABEL PICTURE PRICE
Sticker Paper ₱ 60
Ink ₱500
Printer ₱1,500
TOTAL ₱2,060
4. Utilities
Table 27: Utilities
Utilities Monthly Cost Sources
Electricity 300.00 Meralco
Gasoline 650.00 Shine Gas Superkalan
Water 200.00 Maynilad
PAGEMER
GEFORMA
Total: ₱1,150.00
5. Labor and Manpower
Skills:
● Good Communicator- Working out loud with your team is an important

skill for setting the tone for open communication and openness.
● Fast Learner- Being a member of a production team involves being a quick

learner in order to be adaptable in every process we undertake, notably in the
step-by-step production of a wrapper.
● Cleanliness Oriented- Although each worker should wear proper uniforms

in the production such as a hair net, apron, and disposable gloves that are
required in the manufacturing of a product, this is not only for the workplace.
It helps organizations become more effective and productive while also
providing a healthier working environment for employees.
● Organized- The coordination of multiple activities, such as operations

planning, operative scheduling, and quantity control, is required for
production organizations. By dividing the separate tasks of manufacturing a
product among individuals and therefore simplifying the job each person
must accomplish, productivity and efficiency will be increased and made
more efficient
● Attentive to details- Developing strong attention to detail will help you be

more effective at work, enhancing your productivity and lowering your risk
of making mistakes. Because attention to detail and work quality are
frequently linked, it is a valuable ability for businesses. Practice and the use
of a few basic tactics are required to develop good attention to detail.
● Open for Team work- Employees are encouraged to work together for the
good of the company when they are part of a team. It lessens employees' urge
to compete against one another, which is rarely helpful for the company, and
instead encourages them to work together to achieve a common goal.
Qualifications:
● Must be 18-25 years old, female or male with or w/o experience
● Must be service-oriented
● Knowledgeable of the basic process of a product, particularly our unique
siomai wrapping
● Able to do multitasking
PAGEMER
GEFORMA
Labor Standard:
● Time management- to improve your performance and reach your objectives

with less effort and more effective tactics. To avoid issues like missing
deadlines, inefficient workflow, poor quality, and so on.
● Must follow the sanitation procedure- It should wear the proper dress code
in the production, such as a hair net, apron, and disposable gloves, to reduce
the risk of infection, as well as ensure that the equipment used prior to
production is thoroughly cleaned.
● Food processing Procedure- to be consistent with the finished outcome of a

product, one must understand the step-by-step method as well as the
measurement of ingredients.
Table 28: Labor Requirements
Position Number Per hour Per day Per week Salary per
month
Production 1 12.50 per hr 12.5x3hrs P37.50 P112.50

head/ Quality =P37.50 per x3days x 4 wks x 1
Control day =P112.50 = P450.00
per week per month
Production 5 12.50 per hr 12.5x3hrs = P37.50 P112.50

Staff/Purchaser P37.50 per x3days= x 4 wks x 5
day P112.50 per = P2,250.00
week per month
Total: 6 P 2,700.00
D. Production Area and Facilities Layout
1. Production Area
PAGEMER
GEFORMA
PAGEMER
GEFORMA
Our production area is located at Princess Homes East Fairview, Novaliches,

Quezon City.
2. Facilities Layout
PAGEMER
GEFORMA
Cart Layout Description
Fud-to-cart enterprise has a food cart bicycle for siomai that is made of steel and it
has an extended stainless table for customers who want to eat for dine in and it also has a
1.6ft x 3ft size of tarpaulin on the roof for the business name. Food cart measured 198cm
height and 64cm width from the side view. It has a storage compartment inside along with
propane. The design of our cart is colorful and inspired from our SIO MAI COLOR, it gives
life to the cart so that our customer will be delighted to see our cart because of the color and
the design is pleasing to the eye of everyone who loves colorful objects.
E. Production Schedule and Size.
1. Production Schedule
Table 29: Production Schedule
NAMES DAY D DAY3 D DAY D DA

1 A A 5 A Y7
Y Y Y
2 4 6
1. Lobos, Monina
Grace F.
2. Samonte,
Stephanie
3. Cardona, Glaida
R.
4. Mejia, Divina M.
5. Papa, Mitzy
Coleen T.
6. Gudoy, Rizza
Kyla R.
PAGEMER
GEFORMA
Legend:
Step by step process Purchasing
2. Production Size
Table 30: Production Size
2022 2023 2024 2025 2026
7,680unit 23,040 units 23,520 units 23,760 units 24,000
F. Waste Disposal
Properly disposing of waste and maximizing reusable things is our enterprise's priority. By
this, we are not just helping the environment but also keeping our resources useful.
Every production day, we separate different waste by putting trash in different bins.
( Biodegradable, Non-Recyclable and Recyclable) refer to the picture below:
PAGEMER
GEFORMA
● Following reduce, reuse and recycle.

● As much as possible, the biodegradable waste such as vegetable peels, we can use as
fertilizer or use as feeders for pigs.
● For non-biodegradable waste, we want to recycle it or dispose of it by selling it to
junk shops.
● Follow the garbage collection day to avoid full trash bins. The schedule are as
follows:
Tuesday: Nabubulok (Biodegradable)

Saturday: Di-Nabubulok (Non-Recyclable)
G. Quality Control
To meet the customer's quality expectation, the Fud-to-Cart Enterprise must have a
consistent proper control system in place when making Sio Mai Color (Pork & Chicken). To
ensure that the product follows the quality requirement, the following steps are taken:
● Every Sio Mai Color should have a written documentation of the formula or recipe and
be available for use as a means to assure consistency between batches of production.
● Make sure the raw materials are of good quality (expiry date, freshness, seal, etc.)
● Physical characteristics of siomai including size, shape, dimensions, weight, and
volume should be consistent.
● Check and see whether the equipments, kitchen utensils and cook tools are safe and
sanitize
● Inspect the finished product to ensure that no low-quality Sio Mai Color are distributed
to customers.
● Check the packaging to see if it is properly sealed and if the label is securely applied to
the packaging.
● Production head should participate in daily maintenance logs
● Minimize the contamination of food products by those in manufacturing, processing,
packaging, and delivering.
Quality Standard Checklist
A quality control checklist of Fud-to-Cart Enterprise is basically our written

guide for our products contents, packaging, color, appearance, possible defects,
functions and special requirements.
PAGEMER
GEFORMA
Table 31: Quality Standard Checklist
Checklist items (operation) YES NO COMMENT
1. During production,
employees must dress adequately
and must wear their uniforms.
2. The cooking area must be

clean.
3. After the product has been

cooked, it should put properly in
container and our cart will lend it to
the customer with no damage.
Checklist items (production) YES NO COMMENT
1. Staff are well informed about

the product and capable of doing
their duties properly.
2. Ingredients are all precisely

measured.
3. All the equipment is in

satisfactory working condition.
PAGEMER
GEFORMA
Checklist items (packaging) YES NO COMMEN

T
1. All products are clean and

packaging must not be broken
2. The packaging must be

suitable in our product.
H. Production Cost
1. Total Production Cost
Table 32: Production Cost (Yearly)
Production Cost (Yearly)
2022 2023 2024 2025 2026
Php398,762.8 Php1,220,214.2 Php1,270,548.0 Php1,309,183.0 Php1,348,855.3

Direct Materials 1 1 5 8 0
Direct Labor 6,750.00 21,150.00 21,600.00 21,600.00 21,600.00
Packaging 14,920.00 44,760.00 44,760.00 44,760.00 44,760.00
Production
Overhead
Transportation
Expense 1,440.00 4,320.00 4,320.00 4,320.00 4,320.00
Production
Supplies 863.00 2,264.00 2,264.00 2,264.00 2,264.00
Cart and Utilities

Expense 3,600.00 21,600.00 21,600.00 21,600.00 21,600.00
Depreciation of 890.67 2672.00 2672.00 2672.00 2672.00
PAGEMER
GEFORMA
Production
Equipment
Total Cost of
Php427,226.4 Php1,316,980. Php1,367,764.0 Php1,406,399. Php1,446,071.3
Production
8 21 5 08 0
2. Production Cost per Unit
Table 33: Production Cost per Unit
Production Cost per Unit
2022 2023 2024 2025 2026
Total Cost of Php1,316,980. Php1,367,764. Php1,406,399. Php1,446,071.3

Production Php427,226.48 21 05 08 0
Units to be
Produced 7680 23040 23520 23760 24000
Production Cost
per Unit Php55.63 Php57.16 Php58.15 Php59.19 Php60.25
PAGEMER
GEFORMA
ORGANIZATIONAL PLAN
A. Ownership Structure
PAGEMER
GEFORMA
1. Legal Form of Business
The form of our business is a general partnership, and is a form of ownership of Fud-
to cart Enterprise. It was owned by seventeen (17) partners, all partners had unlimited
liability and responsibility to contribute an equal capital to conduct the business. Each
partner is responsible for a duty of loyalty and care.
Articles of Partnership
ARTICLES OF PARTNERSHIP
OF
FUD-TO-CART ENTERPRISE
KNOW ALL MEN BY THESE PRESENTS:
That we, Charrienelle Mae K. Sansaet, Monina Grace F. Lobos, Beverly S.

Barrameda, Daisy Jane B. Bayola, Glaida R. Cardona, Rizza Kyla R. Gudoy, Divina M.
Mejia, Mitzy Coleene T. Papa, Stephanie S. Samonte, Patricia Kathlyne A. Alcantara,
Pamela Kaye V. Delda, Jasmine Rein D. Madrigal, Shiela A. Torres, Aiyanna Nadeen A.
Vila, Raven Megane R. Adriano, Analyn D. Eboses, and Edhrine Paul P. Ibañez, the
undersigned partners, all of legal age, residents and citizens of the Philippines have on thi
day voluntarily associated ourselves together for the purpose of forming general partnership
under the following terms and conditions and subject to existing and applicable laws of the
Republic of the Philippines:
AND WE HEREBY CERTIFY:
ARTICLE I. Partnership Name: That the name of this partnership shall

be Fud-To-Cart Enterprise and shall transact business under the said company name.
ARTICLE II. Business Purpose: That the purpose/s for which this
partnership is formed is/are:
1. To make a profit and distribute it to others.
2. To introduce a new product to the market.
3. To maintain everyone's health.
4. To satisfy every customer with our own expertise and creative skills
ARTICLE III. Principal Place of Business: That the principal place

of business of this partnership shall be located at Fairview, Quezon City, Philippines.
Table 34: Proponents of the Company
PAGEMER
GEFORMA
Name of the Partner Address
Adriano, Raven Megane R. 99 Sauyo Road, Novaliches, Quezon City
Alcantara, Patricia Kathlyne A. B4 L2 St. Claire Street, Santiago Subdivision,

Novaliches Q.C
Barrameda, Beverly S. 55 Virginia St. Gulod Novaliches, Quezon

City
Bayola, Daisy Jane B. D-4 Don Julio Gregorio St. Bagbag

Novaliches QC
Cardona, Glaida R. #42 St. John St., San Paulo Subd. Brgy.
Nagkaisang Nayon Nova. Q.C
Delda, Pamela Kaye V. #23 Champaca St. Brgy. Capri, Novaliches,

Quezon City
Eboses, Analyn D. Block 4 Lot 30 Adrian St. North Fairview,

Quezon City
Gudoy, Rizza Kyla R. Block 4 Lot 4 #2 Princess Homes, Fortune St.,

Fairview Quezon City
Ibañez, Edhrine Paul P. #46 Carreon Village San Bartolome

Novaliches Quezon City
Lobos, Monina Grace F. Block 46 Lot 22 kindness st. Goodwill homes

1, San Bartolome, Novaliches, Quezon City
Madrigal, Jasmine Rein D. #10 Chesa St. Brgy. Capri Novaliches Q.C
Mejia, Divina M. #60 Sto. Domingo St. Brgy. Holy Spirit

Quezon City
Papa, Mitzy Coleene T. 5 Joyville Subd. Brgy. San Agustin,

Novaliches, Q.C.
Samonte, Stephanie S. 10-4 Don Julio Gregorio Street Bagbag

Novaliches QC
Sansaet, Charrienelle Mae K. 043 J. Abad Santos St., Sitio 5, Sta lucia,
Novaliches, Quezon City.
Torres, Shiela A. #10 Mulawin St. Brgy Capri Novaliches Q.C
Vila, Aiyanna Nadeen A. 8 Sta. Ana St. Brgy. San Antonio Q.C.
PAGEMER
GEFORMA
ARTICLE IV. Term of Existence: That this partnership shall have a term 3
years from and after the original recording of its Articles of Partnership by the
Securities and Exchange Commission .
Proponents Contribution
Table 35: Capital Contribution
Contribution Source of Beginning %

Contribution Capital
Adriano, Raven Megane R. Allowance Php5,519.46 5.88%
Alcantara, Patricia Kathlyne Allowance & Savings 5,519.46 5.88%

A.
Barrameda, Beverly S. Allowance 5,519.46 5.88%
Bayola, Daisy Jane B. Allowance 5,519.46 5.88%
Cardona, Glaida R. Allowance 5,519.46 5.88%
Delda, Pamela Kaye V. Own Savings 5,519.46 5.88%
Eboses, Analyn D. Own Savings 5,519.46 5.88%
Gudoy, Rizza Kyla R. Allowance 5,519.46 5.88%
Ibañez, Edhrine Paul P. Own Savings 5,519.46 5.88%
Lobos, Monina Grace F. Scholarship & 5,519.46 5.88%

Allowance
Madrigal, Jasmine Rein D. Own Savings 5,519.46 5.88%
Mejia, Divina M. Allowance & Savings 5,519.46 5.88%
Papa, Mitzy Coleene T. Allowance 5,519.46 5.88%
Samonte, Stephanie S. Own Savings 5,519.46 5.88%
Sansaet, Charrienelle Mae K. Allowance & Stipend 5,519.46 5.88%
Torres, Shiela A. Own Savings 5,519.46 5.88%
PAGEMER
GEFORMA
Vila, Aiyanna Nadeen A. Allowance & Savings 5,519.46 5.88%
TOTAL: Php93,830.90 100%
ARTICLE V. Partners Circumstances: That the names and postal

address of the partners are as follows:
ARTICLE VI. Capital Contribution: The table shows the proponents

of the company that the capital of the partnership shall be Philippines currencies
contributed in cash by the partners are as follows:
ARTICLE VII. Management: That Ms. Charrienelle Mae K.

Sansaet shall serve as the General Manager of the partnership, Ms. Daisy Jane B.
Bayola shall serve as Financial Manager, Ms. Beverly S. Barrameda shall serve as
Marketing Manager, and Ms. Monina Grace F. Lobos shall serve as Production
Manager. In case of liquidation, Ms. Charrienelle Mae K. Sansaet shall be the
liquidating partner to wind up the affairs of the partnership.
ARTICLE VIII. Sharing Ratios: That the profit and losses shall be
divided according to the ratio of the General Partnership. The partnership shall be a
general partnership. Legally, each partner in a general partnership has unlimited
liability and they are answerable to partnership debts up to the extent to their
separate properties (Art. 1822-1824) and as the general partnership, the liability of
the general partnership after all the assets of the Partnership are exhausted.
IN THE WITNESS WHEREOF, we have hereunto set our hand, this date
____________________________________ of at Quezon City.
SIGNATURES
PAGEMER
GEFORMA
___________________________ ____________________________
Adriano, Raven Megane R. Alcantara, Patricia Kathlyne A.
___________________________ ____________________________
Barrameda, Beverly S. Bayola, Daisy Jane B.
__________________________ ____________________________
Cardona, Glaida R. Delda, Pamela Kaye V.
__________________________ ___________________________
Eboses, Analyn D. Gudoy, Rizza Kyla R.
__________________________ ___________________________
Ibañez, Edhrine Paul P. Lobos, Monina Grace F.
PAGEMER
GEFORMA
___________________________ ___________________________
Madrigal, Jasmine Rein D. Mejia, Divina M.
___________________________ ___________________________
Papa, Mitzy Coleene T. Samonte, Stephanie S.
___________________________ ___________________________
Sansaet, Charrienelle Mae K. Torres, Shiela A.
___________________________
Vila, Aiyanna Nadeen A.
PAGEMER
GEFORMA
ACKNOWLEDGEMENT
REPUBLIC OF THE PHILIPPINES
BEFORE ME, a Notary Public, for and in _____________________, this ____ day of
______, 20____, personally appeared the following persons:
Name TIN/ID/PASSPORT Date & PlaceNo.

Issued
No.
Adriano, Raven Megan 17-1339 ______________
Alcantara, Patricia Kathlyne 09-2424 _____________
Barrameda Beverly 17-1169 __ ___________
Bayola, Daisy Jane 19-1674 ______________
Cardona, Glaida 15-0294 _____________
Delda, Pamela Kaye 19-1741 ____________
Eboses, Analyn 19-2454 ____________
Gudoy, Rizza Kyla 18-4349 ____________
PAGEMER
GEFORMA
Ibañez, Edhrine Paul 19-1691 _____________
Lobos, Monina Grace 17-1173 _____________
Madrigal, Jasmine Rein 18-0080 ____________
Mejia, Divina 18-4339 _____________
Papa, Mitzy Coleene 17-1122 ____________
Samonte, Stephanie 17-1634 ____________
Sansaet, Charrienelle Mae 19-1689 _____________
Torres, Shiela A. 16-0092 _____________
Vila, Aiyanna Nadeen 19-2425 ____________
PAGEMER
GEFORMA
known to me and to me known to be the same persons who executed the foregoing
Articles of Partnership constituting of _____ pages, including this page where the
acknowledgement is written, and they acknowledged to me that the same is their free and
voluntary act and deed.
NOTARY PUBLIC
Doc. No. ______;
Page No. ______;
Book No. ______;
Series of 20____.
PAGEMER
GEFORMA
2. Organizational Structure
PAGEMER
GEFORMA
3. Duties and Responsibilities
Table 36: Duties and Responsibilities
Name Position Duties and Responsibilities
Sansaet, Charrienelle General Manager ● Oversees administrative

Mae K. functions, delegates
responsibilities, and
communicates to the team.
● Allocating budget
resources, formulating
policies, coordinating
business operations.
● Evaluating performance and
productivity.
Barrameda, Beverly S. Marketing Head ● Developing the marketing

strategy for the company in
line with company
objectives.
● Develop pricing strategies,
balancing firm objectives
and customer satisfaction.
● Consult with product
development personnel on
product specifications such
as designs, color, and
packaging.
Lobos, Monina Grace F. Production Head ● Collecting, interpreting and

reviewing financial
information.
● Responsible for the
financial health of the
organization.
● Developing strategies that
work to minimize financial
risk.
PAGEMER
GEFORMA
Bayola, Daisy Jane B. Finance Head ● Ensure that manufacturing

processes run reliably and
efficiently.
● Assessing project and
resource requirements.
● Selecting, ordering and
purchasing materials.
Alcantara, Patricia Marketing Staff ● Collect and enter data for

Katlyne A. various financial reports.
● Stay updated with latest
marketing trends and
competitor activities.
Delda, Pamela Kaye V. Promotional Staff ● Assist Marketing Head in

planning and supervising
marketing operations to
achieve revenue target.
● Maintain customer
relationship programs and
track customer satisfaction.
Torres, Shiela A. Marketing Staff ● Create, develop and

implement different
strategies to market the new
products.
● Assist in designing and
developing marketing
collaterals and promotional
materials.
Madrigal, Jasmine Rein Sales Staff ● Study the services and

D. products of the competitors
and develop strategies to get
an upper hand.
● Study, analyze and monitor
the latest market trends.
Vila, Aiyanna Nadeen A. Communication Staff ● Responsible for

communicating with
customers.
PAGEMER
GEFORMA
Finance Staff ● Supporting the Finance

Adriano, Raven Megane Manager and
R. executives with
projects and tasks when
required
● Helping the financial
manager in terms of
proper handling of
investors/investments.
Finance Staff ● Being a key point of

Eboses, Analyn D. contact for other
departments on financial
and accounting matters.
● Reconciling daily,
monthly and yearly
transactions.
Ibañez, Edhrine Paul P. Bookkeeper ● to keep financial

records
Cardona, Glaida R. Inventory ● to receive and record new

stock as its delivered and
shipped out
● recording daily deliveries,
analyzing different
suppliers
Gudoy, Rizza Kyla Production Staff ● Make sure that the

workstation is clean and
free of hazardous materials.
Mejia, Divina M. Quality Controller ● They make sure they meet

the quality expectations of
customers and assess the
final product after the
production.
● Inspects assembled products
to ensure they are up to
quality standards.
Papa, Mitzy Coleen T. Inventory ● to receive and record new

stock as its delivered and
PAGEMER
GEFORMA
shipped out
● recording daily deliveries,
analyzing different
suppliers.
Samonte, Stephanie S. Production Staff ● Working on the production

line and meeting
production targets.
B. Legal Requirements
1. Key Government Regulations
To control the process of production and secure the business. Fud-to-Cart enterprises
must follow the rules and regulations of the government. Our business is required to comply
with a business registration for small business and legally authorize as an enterprise. Social
regulation protects public interests such as health, safety, the environment, and social
cohesion according to the Antitrust law. Fud-to-Cart Enterprise will comply these social
regulatory agencies such as Food and Drug Administration (FDA) to ensure the safety,
efficacy or quality of our product which is Sio Mai Color, The Environmental Protection
Agency (EFA) to protects our customer and member from significant health risks our
enterprise are properly disposing of waste and maximizing reusable things by separating
different waste by putting trash in different bins. ( Biodegradable, Non-Recyclable and
Recyclable), Occupational Safety and Health (OSHA) our enterprise ensures safe and
healthful working conditions for our workers by setting them an alternative production so
they can rest and providing them with assistance if needed. Fud-to-Cart enterprise will use
different marketing strategies to promote our Sio Mai Color and when it comes to online we
must follow their set rules to avoid misleading our product.
2. Business Permits
Table 37: Legal Requirements
PAGEMER
GEFORMA
LOGO AGENCY PURPOSE FEES
Food and Drug The FDA will Php 500.00

Administration examine to guarantee
(FDA) the safety and quality
of the product.
Securities and The SEC will issue a Php 1,200.00

Exchange certificate of
Commission registration for being
(SEC) an enterprise
Local The Barangay will Php 500.00

Government Unit issue the Barangay
(LGU) Clearance
C. Management Resources
Table 38: Office Equipment/Supplies
Items Pictures Units Price
Ballpen 1 ₱45.00
PAGEMER
GEFORMA
Ledger 1 ₱32.00
Journal 2 ₱78.00
Calculator 1 ₱150.00
Scissors 1 ₱95.00
Logbook 6 ₱468.00
PAGEMER
GEFORMA
Bondpaper 1 ₱31.00
Laptop 1 ₱9,500.00
TOTAL ₱10,399
Table 39: Furniture and Fixtures
Item Pictures Price
Table ₱350.00 Per unit
Chairs ₱210.00 Per unit
TOTAL ₱560.00
PAGEMER
GEFORMA
D. Gantt Chart of Activities
Table 40: Gantt Chart of Activities
Activities SEP OCT NOV DEC JAN FEB MAR APR
Purchasing of
Raw Materials
Start of
Production
Product Testing
Survey
Product Development
Restart of
Production
Intensive Promotion
and Marketing
Legislative Process
Continuous
Operation
Return of Investment
E. Administrative Expenses
PAGEMER
GEFORMA
Table 41: Administrative expense
Administrative Expenses
2022 2023 2024 2025 2026
Salaries/ Allowances Php12,375.00 Php35,250.00 Php36,000.00 Php36,000.00 Php36,000.00

Transportation
Expenses 1,440.00 4,320.00 4,320.00 4,320.00 4,320.00
Office Supplies 4,715.00 14,145.00 14,145.00 14,145.00 14,145.00

Licenses, Permits and
Registration Expenses 2,711.00 2,711.00 2,711.00 2,711.00 2,711.00
Camera, Memory card
and Load Expenses Php7,000.00 Php1,000.00 Php1,000.00 Php1,000.00 Php1,000.00
Total Administrative Php28,241.0 Php57,426.0 Php58,176.0 Php58,176.0 Php58,176.0
Expenses 0 0 0 0 0
F. Social Outcomes
● Benefits to the Society
The Enterprise expects our customers to patronize our product since it's an
innovative product that is new to their eyes and it can help them to satisfy their
cravings. It not only satisfies their cravings, it is also nutritious and delectable which
they can’t resist. Our enterprise helps the customers to sustain their health by
providing healthy and affordable food.
Objectives:
● Our company plans to participate in training courses and seminars to get

ideas on how to improve the product and create a better experience. In this
way, the company can broaden and enhance its knowledge and ideas about
products in order to strengthen relationships and relationships with each other
and with customers.
● The enterprise wants to ensure healthy lives and promote well-being at all
ages. We make sure that our product helps customers keep being healthy by
buying our product.
PAGEMER
GEFORMA
● Social Performance Assessment
It shows how our Enterprise interacts with its employees, customers, suppliers and
the local community. It is also concerned in health and safety and community impact. Our
Enterprise also expects to be established and outstanding in the food industry in the future.
PAGEMER
GEFORMA
FINANCIAL PLAN
A. Start-up Capital
Table 42: Start-up Capital
PAGEMER
GEFORMA
Start-up Capital 2 Weeks 2 Months

Start-up Assets
Production Equipment/Tools/Furniture Php16,700.00 Php16,700.00
Total Start-up Assets 16,700.00 16,700.00
Start-up Expenditures
Marketing Expense 6,920.00 1730
Materials Purchase 207,345.57 51836.39183
Packaging 7,460.00 1865
Production Supplies 431.50 107.875
Direct Labor 3,375.00 843.75
Salaries/ Allowances 6,187.50 1546.875
Utilities 1,800.00 450
Transportation Expenses 1,440.00 360
Office Supplies 4,715.00 4715
Licenses, Permits and Registration Expenses 2,711.00 2711
Total Start-up Expenditures 242,385.57 66165.89183
Contigency Fund 12,956.05
Total Start-up Capital Php95,821.94 272,041.62
B. Sources of Financing
Fud-to-Cart Enterprise has 17 members and the sources of capital of each member
are from their allowances, scholarship, and own savings. For the mean time each member
contributes 120.00 pesos per month to atleast reduce our contribution that ranging to
5,000.00 to 6,000.00 pesos per member. Fud-to-Cart starting to contributes since Jan 31 up
until now.
C. Capital Contribution
Table 43: Capital Contribution
Name Position Capital
PAGEMER
GEFORMA
Sansaet, Charrienelle Mae K. General Manager Php5,519.46
Lobos, Monina Grace F. Production Head 5,519.46
Barrameda, Beverly S. Marketing Head 5,519.46
Bayola, Daisy Jane B. Finance Head 5,519.46
Adriano, Raven Megane R. Staff 5,519.46
Alcantara, Patricia Kathlyne A. Staff 5,519.46
Cardona, Glaida R. Staff 5,519.46
Delda, Pamela Kaye V. Staff 5,519.46
Eboses, Analyn D. Staff 5,519.46
Gudoy, Rizza Kyla R. Staff 5,519.46
Ibañez, Edhrine Paul P. Staff 5,519.46
Madrigal, Jasmine Rein D. Staff 5,519.46
Mejia, Divina M. Staff 5,519.46
Papa, Mitzy Coleene T. Staff 5,519.46
Samonte, Stephanie S. Staff 5,519.46
Torres, Shiela A. Staff 5,519.46
Vila, Aiyanna Nadeen A. Staff 5,519.46
TOTAL: Php93,830.90
D. Financial Statements
1. Projected Income Statement
Table 44: Projected Income Statement For the Year 2022-2026
PAGEMER
GEFORMA
Fud-to-Cart Enterprise
Projected Income Statement
For the Year 2022-2026
2022 2023 2024 2025 2026
Php1,612,800.0 Php1,646,400.0 Php1,663,200.0 Php1,680,000.0
Sales Php537,600.00 0 0 0 0
Less: Cost of
Goods Sold 427,226.48 1,316,980.21 1,367,764.05 1,406,399.08 1,446,071.30
Gross Profit 110,373.52 295,819.79 278,635.95 256,800.92 233,928.70

Less: Operating
Expenses
Marketing
Expenses 7,890.00 5,820.00 5,820.00 5,820.00 5,820.00
Administrative
Expenses 28,241.00 57,426.00 58,176.00 58,176.00 58,176.00
Total Operating
Expenses 36,131.00 63,246.00 63,996.00 63,996.00 63,996.00
Net Profit Php74,242.52 Php232,573.79 Php214,639.95 Php192,804.92 Php169,932.70
2. Projected Cash Flow Statement
Table 45: Projected Cash Flow Statement For the Year Ended December 31, 2022
PAGEMER
GEFORMA
Projected Cash Flow Statement
For the Year Ended December 31, 2022
2022 2023 2024 2025 2026
Cash Inflows
Start-up Capital Php93,830.90 Php0.00 Php0.00 Php0.00 Php0.00
Sales 537,600.00 1,612,800.00 1,646,400.00 1,663,200.00 1,680,000.00
Total Cash
Inflows 631,430.90 1,612,800.00 1,646,400.00 1,663,200.00 1,680,000.00
Cash Outflows
Marketing
Expenses 7,890.00 5,820.00 5,820.00 5,820.00 5,820.00
Materials
Purchase 398,762.81 1,220,214.21 1,270,548.05 1,309,183.08 1,348,855.30
Packaging 14,920.00 44,760.00 44,760.00 44,760.00 44,760.00
Production
Supplies 863.00 2,264.00 2,264.00 2,264.00 2,264.00
Direct Labor 6,750.00 21,150.00 21,600.00 21,600.00 21,600.00
Salaries/
Allowances 12,375.00 35,250.00 36,000.00 36,000.00 36,000.00
Rent and Utilities 3,600.00 21,600.00 21,600.00 21,600.00 21,600.00
Transportation
Expenses 2,880.00 8,640.00 8,640.00 8,640.00 8,640.00
Office supplies 4,715.00 14,145.00 14,145.00 14,145.00 14,145.00
Production
Equipment/
Tools/
Furnitures
16,700.00 0.00 0.00 0.00 0.00
Licenses, Permits 2,711.00 2,711.00 2,711.00 2,711.00 2,711.00

and
Registration
PAGEMER
GEFORMA
Expenses
Camera, Memory
card and Load
Expenses 7,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Total Cash
Outflows 479,166.81 1,377,554.21 1,429,088.05 1,467,723.08 1,507,395.30
Net Cash Flow 152,264.09 235,245.79 217,311.95 195,476.92 172,604.70
Add: Beginning
Cash Balance 0.00 152,264.09 387,509.87 604,821.83 800,298.74
Ending Cash Php152,264.0 Php387,509.8 Php604,821.8 Php800,298.7
Balance 9 7 3 4 Php972,903.45
3. Projected Balance Sheet
Table 46: Projected Statement of Financial Position For the Year Ended December 31,
2022-2026
Projected Statement of Financial Position
For the Year Ended December 31, 2022-2026
PAGEMER
GEFORMA
2022 2023 2024 2025 2026
ASSETS
Current Assets
Cash Php152,264. Php387,509. Php604,821.8 Php800,298. Php972,903.

09 87 3 74 45
Finished Goods 0.00 0.00 0.00 0.00 0.00

Ending Inventory
Total Current Assets 152,264.09 387,509.87 604,821.83 800,298.74 972,903.45
Non-Current Assets
Production
Equipment/Tools/
Furniture 16,700.00 16,700.00 16,700.00 16,700.00 16,700.00
Less: Accumulated
Depreciation 890.67 3,562.67 6,234.67 8,906.67 11,578.67
Total Non-Current
Assets 15,809.33 13,137.33 10,465.33 7,793.33 5,121.33
TOTAL ASSETS Php168,073 Php400,647. Php615,287.1 Php808,092. Php978,024.

.42 21 6 08 78
LIABILITIES AND
PARTNER’S
Partner’s Equity Php93,830.9 Php168,073. Php400,647.2 Php615,287. Php808,092.

0 42 1 16 08
Net Profit 74,242.52 232,573.79 214,639.95 192,804.92 169,932.70
TOTAL LIABILITIES
& PARTNER’S Php168,07 Php400,64 Php615,287. Php808,09 Php978,024
EQUITY 3.42 7.21 16 2.08 .78
4. Projected Statement of Changes in Partners’ Equity
Table 47: Projected Statement of Changes in Partner’s Equity For the Year Ended
December 31, 2023
Projected Statement of Changes in Partner’s Equity
NAME Beginning % of Share in Ending Equity
PAGEMER
GEFORMA
Equity Shares Profit/ Loss
Adriano, Raven Megane R. Php5,519.46 5.88% Php4,367.21 Php9,886.67
Alcantara, Patricia Kathlyne A. 5,519.46 5.88% 4,367.21 9,886.67
Barrameda, Beverly S. 5,519.46 5.88% 4,367.21 9,886.67
Bayola, Daisy Jane B. 5,519.46 5.88% 4,367.21 9,886.67
Cardona, Glaida 5,519.46 5.88% 4,367.21 9,886.67
Delda, Pamela Kaye V. 5,519.46 5.88% 4,367.21 9,886.67
Eboses, Analyn D. 5,519.46 5.88% 4,367.21 9,886.67
Gudoy, Rizza Kyla R. 5,519.46 5.88% 4,367.21 9,886.67
Ibañez, Edhrine Paul P. 5,519.46 5.88% 4,367.21 9,886.67
Lobos, Monina Grace F. 5,519.46 5.88% 4,367.21 9,886.67
Madrigal, Jasmine Rein 5,519.46 5.88% 4,367.21 9,886.67
Mejia, Divina M. 5,519.46 5.88% 4,367.21 9,886.67
Papa, Mitzy Coleene T. 5,519.46 5.88% 4,367.21 9,886.67
Samonte, Stephanie S. 5,519.46 5.88% 4,367.21 9,886.67
Sansaet, Charienelle Mae K. 5,519.46 5.88% 4,367.21 9,886.67
Torres, Shiela 5,519.46 5.88% 4,367.21 9,886.67
Villa, Aiyanna Nadeen A. 5,519.46 5.88% 4,367.21 9,886.67
TOTAL Php93,830.90 100% Php74,242.52 Php168,073.42
December 31, 2023
NAME Beginning Equity % of Share in Ending
PAGEMER
GEFORMA
Shares Profit/ Loss Equity
Cardona, Glaida 9,886.67 5.88% 13,680.81 23,567.48
Eboses, Analyn D. 9,886.67 5.88% 13,680.81 23,567.48
Mejia, Divina M. 9,886.67 5.88% 13,680.81 23,567.48
Torres, Shiela 9,886.67 5.88% 13,680.81 23,567.48
TOTAL Php168,073.42 100% Php232,573.79 Php400,647.21
December 31, 2024
PAGEMER
GEFORMA

Cardona, Glaida 23,567.48 5.88% 12,625.88 36,193.36
Eboses, Analyn D. 23,567.48 5.88% 12,625.88 36,193.36
Mejia, Divina M. 23,567.48 5.88% 12,625.88 36,193.36
Torres, Shiela 23,567.48 5.88% 12,625.88 36,193.36
TOTAL Php400,647.21 100% Php208,786.87 Php609,434.08
December 31, 2025
PAGEMER
GEFORMA

Adriano, Raven Megane R. Php 36, 193.36 5.88% Php11,341.47 Php47,534.83
Alcantara, Patricia Kathlyne A. 36, 193.36 5.88% 11,341.47 47,534.83
Barrameda, Beverly S. 36, 193.36 5.88% 11,341.47 47,534.83
Bayola, Daisy Jane B. 36, 193.36 5.88% 11,341.47 47,534.83
Cardona, Glaida 36, 193.36 5.88% 11,341.47 47,534.83
Delda, Pamela Kaye V. 36, 193.36 5.88% 11,341.47 47,534.83
Eboses, Analyn D. 36, 193.36 5.88% 11,341.47 47,534.83
Gudoy, Rizza Kyla R. 36, 193.36 5.88% 11,341.47 47,534.83
Ibañez, Edhrine Paul P. 36, 193.36 5.88% 11,341.47 47,534.83
Lobos, Monina Grace F. 36, 193.36 5.88% 11,341.47 47,534.83
Madrigal, Jasmine Rein 36, 193.36 5.88% 11,341.47 47,534.83
Mejia, Divina M. 36, 193.36 5.88% 11,341.47 47,534.83
Papa, Mitzy Coleene T. 36, 193.36 5.88% 11,341.47 47,534.83
Samonte, Stephanie S. 36, 193.36 5.88% 11,341.47 47,534.83
Sansaet, Charienelle Mae K. 36, 193.36 5.88% 11,341.47 47,534.83
Torres, Shiela 36, 193.36 5.88% 11,341.47 47,534.83
Villa, Aiyanna Nadeen A. 36, 193.36 5.88% 11,341.47 47,534.83
TOTAL Php615,278.16 100% Php192,804.92 Php802,092.08
December 31, 2026
PAGEMER
GEFORMA

Adriano, Raven Megane R. Php 47,534.83 5.88% Php9,996.04 Php57,530.87
Cardona, Glaida 47,534.83 5.88% 9,996.04 57,530.87
Eboses, Analyn D. 47,534.83 5.88% 9,996.04 57,530.87
Mejia, Divina M. 47,534.83 5.88% 9,996.04 57,530.87
Torres, Shiela 47,534.83 5.88% 9,996.04 57,530.87
TOTAL 100% Php978,024.7

Php808,092.08 Php169,932.70
8
E. Financial Ratios
1. Break-even Analysis
PAGEMER
GEFORMA
Table 52: Break-even Analysis
COMPUTATION
BREAK EVEN Contribution

FORMULA Fixed ANSWER
ANALYSIS Margin per
Costs
Unit
FIXED
BREAK EVEN Php42,924.
COSTS/CONTRIBUTION Php15.26 2814
POINT IN UNITS 67
MARGIN PER UNIT
The table above shows that 2,725 units is the break-even point wherein there will be
no profit nor loss.
2. Net Profit Margin
Table 53: Net Profit Margin
PROFITABILITY FORMULA COMPUTATION ANSWER

ANALYSIS
Net Sales
NET PROFIT NET INCOME/SALES Income
MARGIN 14%
Php74,242. Php537,6
52 00.00
The table above shows that in every peso by Fud-to-Cart enterprise there is a 12%
profit or income.
3. Return on Investment
Table 54: Return on Investment
PROFITABILIT FORMULA COMPUTATION ANSWER

Y
ANALYSIS
PAGEMER
GEFORMA
NET Net Income Initial

RETURN ON INCOME/INITIAL Investment 79%
INVESTMENT INVESTMENT
Php74,242.52 Php93,830.90
The return investment of Fud-to-Cart Enterprise in the beginning year of operation is

68%
4. Payback Period
Table 55: Payback Period
PAYBACK FORMULA COMPUTATION ANSWER (IN

PERIOD DAYS)
Initial Net Income

On Initial Initial Investment/ Investment 15
Investment Net Income
Php93,830. Php74,242.52
90
The payback period of the enterprise will be two (2) weeks and four (4) days.
F. Financial Schedules
1. Direct Materials Cost Per Unit
Table 56: STEAM-CHICKEN
P. Cost/Unit of Material Quan

Quantity (Unit Unit of tity Cost/Unit
Direct Cost/
of Measure Neede to be
material Purchase Cost Unit
Measurement ment to d/Uni Produced
to be Used) be Used t to
PAGEMER
GEFORMA
Amount Quantity
be
produ
Ground
Php170.00 1 kg 1000 g Php0.17
Chicken 3.05 Php0.52
Carrots Php54.00 1 kg 1000 g Php0.05 3.05 Php0.16
Inion Php18.00 260.816 g 260.816 g Php0.07 0.8 Php0.06
Cilantro Php20.00 255.146 g 255.146 g Php0.08 0.78 Php0.06
Garlic Php12.00 255.146 g 255.146 g Php0.05 0.78 Php0.04
Salt Php10.00 1/2 kg 14.3 g Php0.70 0.04 Php0.03
Pepper Php10.00 20 g 14.3 g Php0.70 0.04 Php0.03
Oyster
Php7.00 60 g 60.0 g Php0.12
Sauce 0.18 Php0.02
Egg Php35.00 7 pcs 100.0 g Php0.35 0.3 Php0.11
All
Purpose Php30.00 1 cup 226.8 g Php0.13
Flour 0.69 Php0.09
Cornstarch Php25.00 1/2 kg 113.4 g Php0.22 0.35 Php0.08
Soy Sauce Php50.00 1L 680.388 g Php0.07 2.07 Php0.15

Chilli
Garlic Php140.00 440 ml 7 g Php20.00
Sauce 0.02 Php0.40
Calamansi Php35.00 1/2 kg 20 g Php1.75 0.06 Php0.11
Malunggay Php20.00 2 bundles 340.2 g Php0.06 1.04 Php0.06

Egg Php35.00 7 pcs 50 g Php0.70 0.15 Php0.11
All
Purpose Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
Squash Php40.00 780 g 453.6 g Php0.09 1.38 Php0.12

All
purpose Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
Direct Material Cost per piece Php2.99
PAGEMER
GEFORMA
2021 - Direct Material Cost per unit (pack of 4) Php11.98

Table 57: STEAM-PORK

tity
Need
Purchase Cost Quantity Unit of Cost/Unit
Direct Cost/ ed/Un
(Unit of Measure to be
material Unit it to
Measurement ment to Produced
be
to be Used) be Used
Amount Quantity prod
uced
Ground
Php310.00 1 kg 1000 g Php0.31
Pork 3.05 Php0.95
Oyster
Php7.00 60 g 60.0 g Php0.12
Sauce 0.18 Php0.02
All
Purpose Php30.00 1 cup 226.8 g Php0.13
Flour 0.69 Php0.09

Chilli
Sauce 0.02 Php0.40

All Php90.00 1 1/2 kg 453.6 g Php0.20 1.38 Php0.27
Purpose
PAGEMER
GEFORMA
Flour

All
purpose Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
2022 - Direct Material Cost per unit (pack of 4 Php13.96
Table 58: FRIED- CHICKEN

Purchase Cost tity
Neede
Quantity (Unit Unit of Cost/Unit
Direct Cost/ d/Uni
of Measure to be
material Unit t to
Amount Quantity Measurement ment to Produced
be
to be Used) be Used produ
ced
Ground
Php170.00 1 kg 1000 g Php0.17
Chicken 3.05 Php0.52
Oyster
Php7.00 60 g 60.0 g Php0.12
Sauce 0.18 Php0.02
All Purpose
Php30.00 1 cup 226.8 g Php0.13
Flour 0.69 Php0.09
PAGEMER
GEFORMA

Oil Php110.00 1L 880.0 g Php0.13 2.68 Php0.34
Chilli
Sauce 0.02 Php0.40


All Purpose
Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
All purpose
Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
Table 59: FRIED- PORK
P. Cost/Unit of Material Quant

Purchase Cost ity
Quantity (Unit Unit of Neede Cost/Unit
Direct Cost/
of Measure d/Unit to be
material Unit
Amount Quantity Measurement ment to to be Produced
to be Used) be Used produ
ced
Ground
Php310.00 1 kg 1000 g Php0.31
Pork 3.05 Php0.95
PAGEMER
GEFORMA

Oyster
Php7.00 60 g 60.0 g Php0.12
Sauce 0.18 Php0.02
All Purpose
Php30.00 1 cup 226.8 g Php0.13
Flour 0.69 Php0.09
Oil Php110.00 1L 880.0 g Php0.13 2.68 Php0.34
Chilli
Sauce 0.02 Php0.40


All Purpose
Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
All purpose
Php90.00 1 1/2 kg 453.6 g Php0.20
Flour 1.38 Php0.27
2. Direct Materials Cost (Yearly)
Table 60: Direct Materilas Cost (Yearly)
PAGEMER
GEFORMA
Direct Materials Cost (Yearly)
Units to be Produced 7,680 23,040 23,520 23,760 24,000

1.02 1.02 1.02 1.02
Direct Material Cost
Per Unit (Steam-
Chicken) Php9.90 Php51.92 Php52.96 Php54.02 Php55.10
Per Unit (Steam-
Pork) Php13.68
Per Unit (Fried-
Chicken) Php13.32
Per Unit (Fried-
Pork) Php15.02
Total Php51.92 Php52.96 Php54.02 Php55.10 Php56.20
Total Direct Php398,762.8 Php1,220,214 Php1,270,548. Php1,309,183. Php1,348,855.
Material Cost 1 .21 05 08 30
3. Depreciation Schedule
Table 61: Depreciation Schedule
DEPRECIATION SCHEDULE (Production Equipment/ Tools/ Furniture)

LIFE
SPAN ANNUAL MONTH
ACQUISIT QT TOTAL SALVAG
ITEMS (IN DEP. LY DEP.
ION COST Y COST E VALUE
YEARS COST COST
)
Chopping
Board Php40.00 2 Php80.00 5 Php16.00 Php12.80 Php1.07
Knife Php35.00 2 Php70.00 5 Php14.00 Php11.20 Php0.93
Measuring Php45.00 2 Php90.00 5 Php18.00 Php14.40 Php1.20
PAGEMER
GEFORMA
Cups
Rolling Pin Php200.00 2 Php400.00 5 Php80.00 Php64.00 Php5.33
Sauce Bottle Php40.00 2 Php80.00 5 Php16.00 Php12.80 Php1.07
Stainless
Bowl Php60.00 2 Php120.00 5 Php24.00 Php19.20 Php1.60
Dough Cutter Php32.00 2 Php64.00 5 Php12.80 Php10.24 Php0.85
Stainless
Serving Tray Php80.00 2 Php160.00 5 Php32.00 Php25.60 Php2.13
Storage Can Php40.00 3 Php120.00 5 Php24.00 Php19.20 Php1.60
Tong Php22.00 2 Php44.00 5 Php8.80 Php7.04 Php0.59
Blender Php800.00 1 Php800.00 5 Php160.00 Php128.00 Php10.67
Pasta Roller Php459.00 1 Php459.00 5 Php91.80 Php73.44 Php6.12
Super Kalan
Whole set Php2,398
Burner Php1,199.00 2 .00 5 Php479.60 Php383.68 Php31.97
Php5,000 Php1,000.0
Refregirator Php5,000.00 1 .00 5 0 Php800.00 Php66.67
Php5,000 Php1,000.0
Food cart Php5,000.00 1 .00 5 0 Php800.00 Php66.67
Weighing
Scale Php85.00 1 Php85.00 5 Php17.00 Php13.60 Php1.13
Php1,500
Printer Php1,500.00 1 .00 5 Php300.00 Php240.00 Php20.00
Frying Pan Php230.00 1 Php230.00 5 Php46.00 Php36.80 Php3.07
Php16,700 Php2,672 Php222.6
Total .00 Total .00 7
DEPRECIATION SCHEDULE (Office Equipment/ Tools/ Furniture)

LIFE
SPAN ANNUAL
ACQUISITION TOTAL (IN SALVAGE DEP. MONTHLY
ITEMS COST QTY COST YEARS) VALUE COST DEP. COST
Table ₱350.00 1 ₱350.00 5 ₱70.00 Php56.00 Php4.67
Chairs ₱210.00 1 ₱210.00 5 ₱42.00 Php33.60 ₱2.80
Total 560 Php89.60 11.2
4. Finished Good Ending Inventory

Table 62: Finished Good Ending Inventory
Finished Goods Ending Inventory
2022 2023 2024 2025 2026
PAGEMER
GEFORMA
Php55.6 Php59.1
Production Cost Per Unit 3 Php57.16 Php60.31 9 Php60.25
Desired Finished Goods Ending
Inventory 0 0 0 0 0
Value of Finished Goods Ending
Inventory Php0.00 Php0.00 Php0.00 Php0.00 Php0.00
5. Cost of Good Sold

Table 63: Cost of Good Sold
Cost of Goods Sold
2022 2023 2024 2025 2026
Total
Production Php427,226.4 Php1,316,980.2 Php1,367,764.0 Php1,406,399.0 Php1,446,071.3
Cost 8 1 5 8 0
Add:Finished
Goods
Beginning
Inventory 0.00 0.00 0.00 0.00 0.00
Total Cost of
Goods
Available For
Sale 427226.48 1316980.21 1367764.05 1406399.08 1446071.30
Less: Finished
Goods Ending
Inventory 0.00 0.00 0.00 0.00 0.00
Total Cost of Php427,226. Php1,316,980.2 Php1,367,764.0 Php1,406,399.0 Php1,446,071.3
Goods Sold 48 1 5 8 0
PAGEMER
GEFORMA
APPENDICES
Appendix 1: Survey Questionnaire
Dear Respondents,
This study is being conducted by BS Entrepreneurship students at Quezon City

University. This is a survey questionnaire about SioMai Color Brand. The product is
called SioMai Color and it is made entirely of natural ingredients with no added
preservatives. SioMai products are made up of three different types of vegetables, the
wrapper will add color to the product’s advantage to the customer so that it provides tasty
and nutritious food at an affordable price.
PAGEMER
GEFORMA
1. Which of the following reasons why you buy a meal?

● Taste
● Price
● Quality of the food
● Appearance

2. Do you eat siomai?

● Yes
● No
3. Do you like to eat siomai with vegetables?

● Yes
● No
4. Are you willing to buy Sio Mai Color?

● Yes
● No
5. Preferred variant of siomai

● Pork with vegetable
● Chicken with vegetable
● Both
6. Are you allergic to meat or any other food?

● Yes
● No

7. Which siomai do you prefer?

● Fried
● Steamed
● Both
PAGEMER
GEFORMA
8. Is sauce a big part of rating the taste of the siomai?

● Yes
● No
9. If yes, what sauce would you prefer?

● Sweet
● Chili
● Sweet and Chili
● Chili and Soy Sauce
10. How much are you willing to spend on buying siomai?
Price range 20-40
Appendix 2: Market Research Results (Graphical and Tabular with

Interpretation)
AGE FREQUENCY PERCENTAGE

21-25 49 49
12-20 45 45
26-30 2 2
41 & ABOVE 1 1
31-35 3 3
36-40 0 0
PAGEMER
GEFORMA
TOTAL 100 100
Table 1 shows the frequency and percentage distribution of the profile variables
of the respondents in Novaliches, District, Quezon City as shown in the table, 49 (49%)
out of 100 respondents indicated they belong to 21-25 age category, followed by 45
(45%) belong to 12-20 age category, 2 (2%) belong to 26-30 age category and 1 (1%)
belong to 41&Above, 3 (3%) belong to 31-35 age category followed by 0 (1.4) belong
to 36-40 age category. Therefore, the figure of the above table shows that ages 21-25
are the dominant participants of the research survey.
GENDER FREQUENCY PERCENTAGE
FEMALE 60 60
MALE 37 37
PREFER NOT TO SAY 3 3
TOTAL 100 100

of the respondents in Novaliches District, Quezon City as shown in the table, 60 (60%)
out of 100 respondents indicated that they are female followed by 37 (37%) indicated that
they are male and 3 (3%) indicated they are prefer not to say. Therefore, the figure of
the above table shows that females are dominant participants of the research
survey.
EMPLOYMENT STATUS FREQUENCY PERCENTAGE
STUDENT 81 81
EMPLOYED 10 10
UNEMPLOYED 5 5
SELF-EMPLOYED 4 4
TOTAL 100 100

PAGEMER
GEFORMA
out of 100 respondents indicated that they are student, followed by 10 (10%) indicated
that they are employed, and 5 (5%) indicated that they belong to unemployed and 4 (4%)
indicated that they are self-employed. Therefore, the figure in the above table shows
that students are the dominant participants in the research survey.
MONTHLY
ALLOWANCE/ INCOME FREQUENCY PERCENTAGE
LESS THAN 5,000 79 79

PHP 5,001-10,000 12 12
PHP 10,001-15,000 7 7
PHP 15,001-20,000 0 0
PHP 20,001-and above 2 2
NONE 0 0
TOTAL 100 100
out of 100 respondents indicated that they are less than 5,000 monthly allowance/income,
followed by 14 (9.7%) indicated that they are 10,001-15,000php, and 12 (12)% indicated
that they are 5,001-10,000php, followed by 2 (2%) indicated that they are 20,000 Above,
and 0 (0%) indicated that they are none monthly allowance/income, and 0 (0%) indicated
that they are 15,001-20,000php monthly allowance/income, Therefore the figure of the
above table shows that less than 5,000 monthly allowance/income are dominant
participants of the research survey.
BARANGAY FREQUENCY PERCENTAGE

GULOD 25 25
SAN BARTOLOME 25 25
SANTA MONICA 25 25
NOVALICHES PROPER 25 25
TOTAL 100 100
PAGEMER
GEFORMA
out of 100 respondents indicated belong to Brgy. Gulod, 25 (25%) indicated that they
are Brgy, San Bartolome, followed by 25 (25%) indicated that they are Brgy, Sta.
Monica and (25%) indicated that they are Brgy, Novaliches Proper, Therefore, the
figure in the above table shows that each Barangays are equally dominant
1. Which of the following

reasons why you buy a meal? FREQUENCY PERCENTAGE
TASTE 66 66
QUALITY OF THE FOOD 21 21
PRICE 12 12
APPEARANCE 1 1
TOTAL 100 100
out of 100 respondents indicated that for Taste, followed by 21 (21%) indicated that for
Quality of Food, 12 (1%) indicated that for Price, and 1 (1%) indicated that for
Appearance, Therefore, the figure of the above table shows that Taste are dominant
2. Do you eat Siomai? FREQUENCY PERCENTAGE
YES 100 100

NO 0 0
TOTAL 100 100
out of 100 respondents indicated for YES, and 0 (0%) indicated for NO, Therefore, the
PAGEMER
GEFORMA
figure of the above table shows that for YES are dominant participants of the
research survey.
3. Do you like Siomai with

vegetables? FREQUENCY PERCENTAGE
YES 88 88.9
NO 11 11.1
TOTAL 100 100
of the respondents in Novaliches District, Quezon City as shown in the table, 88 (88.9%)
out of 100 respondents indicated for YES, followed by 11 (11.1%) indicated for NO,.
Therefore, the figure of the above table shows that YES are dominant participants
of the research survey.
4. Are you willing to buy SioMai

Color? FREQUENCY PERCENTAGE
YES 94 94
NO 6 6
TOTAL 100 100
out of 100 respondents indicated they belong to Yes, followed by 6 (6%) indicated that
they are No. Therefore, the figure of the above table shows that Yes are dominant
5. Preferred variant of siomai?

FREQUENCY PERCENTAGE
PORK WITH VEGETABLES 23 23
CHICKEN WITH VEGETABLES 4 4
BOTH 73 73
TOTAL 100 100
Table 10 shows the frequency and percentage distribution of the profile variables of
the respondents in Novaliches District, Quezon City as shown in the table, 23 (23%) out of
PAGEMER
GEFORMA
100 respondents indicated they belong to Pork with Vegetables followed by 4 (4%)
indicated that they are Chicken with vegetables and followed by 73 (73%) indicated that
they chose both variant. Therefore, the figure of the above table shows that BOTH
VARIANTS are dominant participants of the research survey.
6. Are you allergic to meat or any

other food? FREQUENCY PERCENTAGE
NO 7 7
YES 93 93
TOTAL 100 100
out of 100 respondents indicated that they belong to No, followed by 7 (7%) indicated
that they are Yes. Therefore, the figure of the above table shows that No are
dominant participants of the research survey.
7. Which siomai do you prefer?

FREQUENCY PERCENTAGE
BOTH 60 60
STEAMED 21 21
FRIED 19 19
TOTAL 100 100
out of 100 respondents indicated that belong to Both, followed by 21 (21%) indicated
that they are Steamed, 19 (12.5%) indicated that they are Fried. Therefore, the figure of
the above table shows that for Both are dominant participants of the research
survey.
8. Is sauce a big part of rating the

taste of the siomai? FREQUENCY PERCENTAGE
YES 100 100

NO 0 0
PAGEMER
GEFORMA
TOTAL 100 100
out of 100 respondents indicated they belong to Yes, followed by 0 (0%) indicated that
they are No. Therefore, the figure of the above table shows that Yes are dominant
9. If yes, what sauce would you

prefer? FREQUENCY PERCENTAGE
CHILI AND SOY SAUCE 60 60
SWEET AND CHILI 30 30
SWEET 5 5
CHILI 5 5
TOTAL 100 100
out of 100 respondents indicated that they belong to Chili and Soy Sauce followed by 30
(30%) indicated that they are Sweet and Chili, 5 (5%) indicated that they are Sweet and
followed by 5 (5%) indicated that they are Chili. Therefore, the figure of the above
table shows that Chili and Soy Sauce are dominant participants of the research
survey.
10. How much are you willing to

spend on buying 4 pcs of Siomai? FREQUENCY PERCENTAGE
20 38 38
25 18 18
30 20 20
40 24 24
TOTAL 100 100
out of 100 respondents indicated that they belong to 20pesos followed by 18 (18%)
PAGEMER
GEFORMA
indicated that they are 25pesos, 20 (20%) indicated that they are 30pesos and Above, 24
(24%) indicated that they are 40 pesos. Therefore, the figure in the above table shows
that 20 pesos are the dominant participants of the research survey.
Appendix 3: Business Implementation Action Plan
OBJECTIVES TASKS SUCCESS TIME FRAME RESOURCES

CRITERIA
PAGEMER
GEFORMA
Promoting the ● Create social 25% 2 months Laptop,

product media platforms Smartphone/
account such as mobile phone,
Facebook, and Mobile data/
Instagram, and internet
create post about connection, and
the product printer.
● Provide posters, 25% 2 months

flyers for the
potential
customers
● Direct selling 50% 6 months

through cart
Maintain good ● Sustain good 50% 6 months Customer

reputation of the customer Relationships
enterprise and its relationships.
product ● Listen to the 50%
customers
feedback to
continuously
improve product
quality.
Appendix 4: Correspondence
Dear Sir, Ma’am,
PAGEMER
GEFORMA
We are 3rd year BS Entrepreneurship students of Quezon City University (QCU) is currently
enrolled in the subject Business Plan Preperation and one of the course requirements is to
conduct various researchers and plan among our chosen field to maximize our expertise.
With this opportunity, I proudly introduce our company Fud-to-Cart Enterprise -

Providing innovative siomai at the lowest possible price and make unique, tasty Sio Mai
Color. Together with my team we are glad to offer a good quality, unique, great tasting
experience and give lowest possible price to the market.
It will be an honored pleasure to provide our distinct ideas and concept that it shows in
our prototype product and service that we had come up to cater a broad access of
consumers.
Rest assured we are very much appreciative and overwhelmed to serve and provide it in
time. Thank you and God bless.
Very truly yours,
Charrienelle Mae K. Sansaet.
Fud-to-Cart Enterprise - General Manager
Appendix 5: Business Plan Photos
PAGEMER
GEFORMA
Picture 1 & 2: The enterprise was doing the Business Model Canvas and
Product Experimenting
Picture 3: The enterprise was taking group photos for the documentation and
cover photo for the social media pages of the business.
Appendix 6: Other Research and Supporting Documents

PAGEMER
GEFORMA
Appendix 7: References/ Work Cited (APA 7th Edition)
PAGEMER
GEFORMA
Districts 4 - 6. Quezon City Great, Green, Growing. (n.d.). Retrieved September

12, 2021, from http://quezoncity.weebly.com/districts-4---6.html.
Asia. Quezon City (Philippines): Barangays - Population Statistics, Charts and

Map. (n.d.). Retrieved September 12, 2021, from
https://www.citypopulation.de/en/philippines/quezoncity/?
fbclid=IwAR1zu7aEjZXrop-
qhpkjxxa8ck23b90YWyBWv9g0kb6nPdBSltF9GM5v67c.
Ross, S. (2021, September 08). Direct vs. Indirect Distribution Channel: What's
the Difference? Retrieved from
https://www.investopedia.com/ask/answers/052115/what-difference-between-
direct-and-indirect-distribution-channel.asp#:~:text=Direct distribution is a
direct,control over the whole process
Pinoy fave: Why Filipinos love siomai? (2020, August 20). themhayonnaise.
https://themhayonnaise.com/pinoy-fave-siomai/
Legislative districts of Quezon City. (2006, August 14). Wikipedia, the free
encyclopedia. Retrieved September 13, 2021, from
https://en.wikipedia.org/wiki/Legislative_districts_of_Quezon_City#5th_District
PAGEMER
GEFORMA

Group 3 - Final - Business - Plan - Fud To Cart Enterprise 1

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Group 3 - Final - Business - Plan - Fud To Cart Enterprise 1

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COLLEGE OF BUSINESS AND ACCOUNTANCY - ENTREPRENEURSHIP DEPARTMENT

In Partial Fulfillment of the Requirements for the Degree

Adriano, Raven Megane R.

Prof. John Rey Dormentes

A Fud-to-Cart enterprise is a General Partnership. It was established by seventeen (17)

TABLE OF CONTENTS…………………………………….…………………… iii

BUSINESS DESCRIPTION/ BACKGROUND 1

C. Market Plan ……………………………………..…………....…………….18

D. Marketing and Sales Strategy………………………………….........………20

1. Machinery and Equipment…………………………….……….…….. 34

D. Production Area and Facilities Layout…………………….……………53

E. Production Schedule and Size…………………………………………..55

H. Production Cost ……………………………………………………….. 59

1. Total Production Cost…………………………..…………………… 59

1. Legal Form of Business………………………………………………62

1. Key Government Regulations………………………………..………76

D. Gantt Chart of Activities………………………………………………..80

1. Projected Income Statement………………………………………….86

1. Direct Materials Cost per Unit……………………………………… 97

Appendix 1: Survey Questionnaire…………………………………………106

As a student of Entrepreneurship, starting a business is also the perfect way to gain

The Fud-to-Cart Enterprise is a manufacturing business that creates food

C. Business/ Company Name

Our mission is to provide innovative siomai at the lowest possible price

Fud-to-Cart Enterprise desires to provide fresh, healthy, nutritious, and great

The Fud-To-Cart Enterprise aims to attract a great number of consumers

FRIED SIO MAI COLOR STEAMED SIO MAI COLOR

The target market of Fud-to-Cart Enterprise is focused on some parts of

2. Target Market’s Unmet Needs

As a student of Entrepreneurship, starting a siomai enterprise is easy, to bring

Are you willing to buy FREQUENCY PERCENTAGE

TOTAL 100 100

Are you allergic to meat or FREQUENCY PERCENTAGE

TOTAL 100 100

When it comes to being allergic to meat, 93 (93%) out of 100 respondents

Which siomai do you FREQUENCY PERCENTAGE

TOTAL 100 100

3. The Estimated Market Size

Table 4: The Estimated Market Size

DISTRICT V PAST 5 PRESENT GROWTH GROWTH RATE

BAGBAG 56,936 61,751 4,815 8.46%

GULOD 53,325 57,834 4,509 8.46%

SAN BARTOLOME 45,188 49,009 3,821 8.46%

SANTA MONICA 46,533 50,490 3,957 8.46 %

● The Fud-To-Cart enterprise's revenue increased over the years.

● The average payback period of a Fud-To-Cart enterprise is about 5years.

Table 5: Demand Analysis

115, 830 56% 64,848.80 12, 973 51, 892

Buying Frequency Target Percentage Potential

1 3.70% 1920 1920

DIRECT Siomai House Master Siomai Siomai King Dimsum

INFORMATION Siomai House was Master Siomai is a Siomai King Dimsum

Table 7: Indirect Competitors

INDIRECT THE SHAWARMA O’NOODLE MINUTE BURGER

INFORMATION THE SHAWARMA O’Noodle is a stir At Minute Burger, they

2. Information on Key Competitors

Table 8: Information on Key Competitors

DIRECT PRODUCT PRICES STRATEGY STRENGTH/

● japanese ● ₱28 ● Social media

Table 9: SWOT Matrix

● We focus on marketing campaigns ● Establishing a reputation in the market

● New generations of customers ● Expensive new marketing campaigns.

● Demand for home delivery services.