Senior High School

St. Francis Technical Institute

Center for Development, Training and Competency Assessment Inc.

BUSINESS PLAN

“CREAMY BIBINGKA REALNESS”

ADDRESS: 0030 Zapote St. PHHC Area D. Camarin Caloocan City

CONTACT NUMBER: 09304405053

SUBMITTED BY:

MEMBERS:
JELAINE SOTERAÑA
MA. ERICA BELGIRA
IRENE MALASA
MARIA LEA DINGLASAN
LEILA FRANCINE RODRIGO
MICHAEL SUMIDO
CHARLES AEROL PALUNDAY
JHOVEN BATAAN

Edith Mae S. Perez

Subject Adviser
Senior High School
 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

TABLE OF CONTENT

1. EXECUTIVE SUMMARY ……………….………………. 1

2. MANAGEMENT AND ORGANIZATION ……………….………………. 2

a. Company Name ……………….……………….

b. Logo ……………….……………….

c. Tagline ……………….……………….

d. History ……………….……………….

e. Vision Statement ……………….……………….

f. Mission Statement ……………….……………….

g. Address/Location ……………….……………….

h. Organizational Chart ……………….……………….

i. Type of Business Ownership ……………….……………….

l. SWOT ANALYSIS ……………….……………….

3. PRODUCT/SERVICE PLAN ……………….………………. 3

a. Purpose of the product/service ……………….……………….
b. Product Unique Features ……………….……………….
c. Material Requirements and Sources of Supply .……………….
d. Production/Service Process and Controls .……………….
e. Distribution Logistics ……………….……………….
f. Regulatory and other compliances Issues……………….……………….
(Legal Requirements)
4. MARKET PLAN ……………….………………. 4
 4.1. Market Analysis ……………….……………….
a. Target Market ……………….……………….
b. Competition ……………….……………….
c. Market Trends ……………….……………….
d. Market Research ……………….……………….
4.2. Marketing Strategies ……………….……………….
4.3. Sales Strategies ……………….……………….
4.4. Product/Service Characteristics or Features ……………….
4.5. Pricing Policy ……………….……………….
5. OPERATING PLAN ……………….……………….
6. FINANCIAL PLAN ……………….……………….
7. EXHIBITS AND APPENDICES ……………….……………….

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXECUTIVE SUMMARY
I. EXECUTIVE SUMMARY

Bibingka is a traditional Filipino seasonal dessert. It mainly appeared throughout

the Christmas season and was always present. Bibingka vendors are likely to be
seen in front or beside the church on "Simbang Gabi" night, and after the mass,
you can witness a crowd of people buying and racing to order bibingka because
they might be late and there's no bibingka left for them, how funny is that?

Our Bibingka contains water, glutinous rice, thick coconut milk, butter, baking
powder, eggs, refined sugar and specially our toppings cheese, salted egg, and
grated coconut. Beside dessert, Bibingka can as well be a breakfast or maybe
luncheon. Partnered with coffee, tea or soft drinks if you want.

Our team will make everyday monitoring of the revenue and profit for us to
know if we actually reach our target income in a day. Since it's christmas season
we will make a stall near the church and is easy to recognize by the people. Our
target market is everyone, therefore our bibingka is for anyone that loves and
wants to taste a creamy bibingka.

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

MANAGEMENT AND ORGANIZATION

II. MANAGEMENT AND ORGANIZATION
a. Company Name: Dulce Délicieux
b. Logo:

c. Tagline: “Creamy Bibingka Realness”

d. History: Our leader, Ms. Jelaine Soteraña, came up with this idea, and we all agreed
because we thought this product would be good for the upcoming Christmas. We built this
business because our teacher saw this as an opportunity to help her students prepare for the
future, and we all know that this business can help us in the future.

e. Vision Statement: Dulce Délicieux serves thousands of customers with the unique taste of
bibingka that everyone is looking for. We are providing a great product and services that caters
to every customer to bring back all their memories together with their friends and colleagues.

f. Mission Statement: We are aiming to be the best business here in Caloocan that promotes
uniqueness, quality and worthwhile product that serves a thousand customers who patronize the
product not just for fun but also for creating memories, reminisce the moment and to bring the
best out of you.

g. Address/Location: 0030 Zapote St. PHHC Area D. Camarin Caloocan City

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

MANAGEMENT AND ORGANIZATION

h. Organizational Chart:

i. Type of Business Ownership: Dulce Délicieux is a business partnership since it is

owned and run by two or more people, which together contributes money, work, and time and
that is expected to participate in the company's financial health and losses.

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

MANAGEMENT AND ORGANIZATION

l. SWOT ANALYSIS:

STRENGTH WEAKNESSES
● Exceptional taste of Bibingka ● Limited start-up cost
● Affordable to purchase ● Existing competitors
● Innovation ● External factors that can bring the
● Good quality of product business down
● Clean and organized space
● Good location
● Good local market knowledge
● Develops good customer service

OPPORTUNITIES THREAT
● Product is appealing in terms of ● Dealing with regulations during
taste pandemic
● More advanced technology for ● Competitors introducing improved
design products
● Target markets ● Competitors
● Attract customers through special
offers like promotion

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

PRODUCT/SERVICE PLAN
III. PRODUCT/SERVICE PLAN
a. Purpose of the product/service: The purpose of our product is to give the customer a
healthy lifestyle, our product can help the customers by eating healthy foods which means they
will be eating something that is good for themselves, we ensure that the Creamy Bibingka
Realness will let everyone love the product and be more proud of our own creation, so that we
can value not only it's taste, but also the history behind it. Bibingka is enjoyed for breakfast or
merienda on any occasion, but it is especially associated with Philippine Christmas.
b. Product Unique Features: We decided to create more variety of flavor to make it
unique and more appealing to customers, which helps the product to be more competitive in the
market. It is eaten hot or warm and is slightly sweet with a taste very similar to rice pudding.
Therefore, customers can be assured that creamy bibingka realness products will definitely give
them satisfaction. And also the affordable price that they can give to our customers.
c. Material Requirements and Sources of Supply: We used a big mixing bowl to
combine the ingredients, a whisk to thoroughly mix the ingredients, an oven or cooking pan to
cook the bibingka, and various tools and materials.
Ingredients to make Bibingka batter:
● 1 cup water.
● 1 cup rice
● 1 cup thick coconut milk
● 2 tbsp melted butter
● 2 tsp baking powder
● 3 eggs, beaten
● 1/2 cup refined sugar
After all of this get ready the ingredients to make Bibingka delicacy.
Ingredients:
● Bibingka batter
● 1 packet white cheese
● 4-5 salted eggs
● Grated coconut

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

PRODUCT/SERVICE PLAN
We bought the ingredients and utensils at a nearby store and grocery store and the prices are…
3pcs of Coconut Milk- ₱90
2pcs Butter- ₱50
Baking powder-₱10
9pcs of Eggs- ₱63
3pcs of sugar- ₱45
4-5pcs of Salted Eggs- ₱72
Grated Coconut- ₱25
3pcs White Cheese- ₱78
Total- ₱433
d. Production/Service Process and Controls:
Procedure to make Bibingka batter:
● Soak the rice into the water overnight.
● Drain the water and separate the rice. Use a rice grinder to grind the rice to produce rice
flour.
● Mix the rice flour with sugar.
● Add the melted butter, baking powder, coconut milk and the beaten eggs to the rice flour
mixture.
● Mix thoroughly.
Procedure to make Bibingka delicacy:
● Put some banana leaf on the rice cake mold.
● Put a cup of rice batter into it.
● Put some sliced salted eggs and sprinkle white cheese on top of the batter.
● Put the molds with batter into the improvised stove, with live hot coal.
● Cook for 10 minutes.
● When the bibingka is already cooked, remove from the steamer and transfer onto the
plate.
● Serve the bibingka.
e. Distribution Logistics: We will sell our merchandise inside the school (0030 Zapote St.
PHHC Area D Camarin Caloocan City) St. Francis Technical Institute.
Senior High School
 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

MARKET PLAN
IV. MARKET PLAN

4.1 Market Analysis

a. Target Market: According to the demographics of our survey, Dulce Délicieux target
markets are the students, teachers and staffs in St. Francis Technical Institute.

b. Competition: Our opponent or the competitors in the business will be our classmates and
schoolmates because all of us are tasked to do a business plan.

c. Market Trends: Our product is flexible based on what trends we have on to date. In
today's generation, we are widely open to different and new innovations popping up in our
society.

d. Market Research: In the survey that we distributed, we expect that our product will catch
on those people who loves to eat rice cakes like Bibingka. That we can provide a product and
services that will benefit their satisfaction without risking their health. Because we sure that we
will provide an excellent and good product for the youngster and other ages that is our target
market.

4.2 Marketing Strategies

As a start up business Dulce Délicieux will follow the six strategic alternatives:

• Take advantage of social media

• Lean on reputation marketing
• Diversification of goals and product
• Concentration of the product growth
• The members will share goals
• Turn around value of capital and profit

4.3 Sales Strategy

• We will give free samples
• We will offer a promotion
• Focus on internal growth
• Sell to existing customers
• Set a goal

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

MARKET PLAN
4.4 Product/Service Characteristics or Features
Filipinos and bibingka have quite a lot of history together so long that it's been around since pre-
colonial times. A common treat during Christmas season in the Philippines, bibingka can either
be synonymous to simbang gabi or cozy December breakfasts.

Bibingka has a texture ranging from a soft spongy texture similar to puto, another Philippine rice
cake, to a soft but firm texture. It is eaten hot or warm and is slightly sweet with a taste very
similar to rice pudding.

Bibingka is thought to provide health benefits, according to experts. It can help prevent heart
disease by raising good cholesterol and lowering the bad-to-good cholesterol ratio. Because it is
easy to digest and absorb, it also helps treat malnutritions.

4.5 Pricing Policy

We came up with a price of 250 per box of bibingka based on the expected cost of our stall
expenses, such as cooking expenses and labor.

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

OPERATING PLAN
Our small stall will open at 6:00 a.m. at 12:00 p.m. We will always have at least 3 staff members
on hand to manage our business space, products, and sales. Our business will follow to the
barangay's policies and procedures for managing products, not only during preparation but also
on a day-to-day basis. Employees' working hours must be carefully scheduled by a company.
This is the official schedule of our stall.

Dulce Délicieux Opening and Closing Time

MONDAY - TUESDAY 6:00 AM TO 10:00 AM
WEDNESDAY - THURSDAY 6:00 AM TO 12:00 AM
FRIDAY - SATURDAY 6:00 AM TO 12:00 AM

We will provide excellent service to our consumers in order to carry out our goal and vision. We
don't need to hire any more employees because we currently have enough for our business. In
order for the business to run well, each employee must fulfill their job hours.
This bibingka will cost P50 for a small box, P75 for a medium box, P150 for a big box, and P250
for a super large box. We will use a large oven, stove, bowl, strainer, and other tools. We'll get
the rest of the ingredients for creating bibingka at a local market. Before opening our shop, we
will guarantee that it is well managed, and after closing, we will fully clean it to ensure that it is
ready for the next day. We will also clean the equipment and utensils on a regular basis in order
to reuse them the next day and avoid contamination.

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

FINANCIAL PLAN
A. Table
Number Sold Fixed Cost Variable Cost Total Cost Total Sales
(per month)
100 25,000 5,000 30,000 10,000
200 25,000 10,000 35,000 20,000
300 25,000 15,000 40,000 30,000
400 25,000 20,000 45,000 40,000
500 25,000 25,000 50,000 50,000
600 25,000 30,000 55,000 60,000
700 25,000 35,000 60,000 70,000
800 25,000 40,000 65,000 80,000
900 25,000 45,000 70,000 90,000
1000 25,000 50,000 75,000 10,000

- Fixed Cost - Variable Cost

Electricity & Watee – 3500 Ingredients - 15
Rent Expens – 5000 Basic Salaray - 10
Supplies – 3000 Labor - 10
Advertisement – 2000 Packaging - 15
Delivery – 1500 Total = 50
Equipment – 10000
Total = 25,000

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

FINANCIAL PLAN
B. Graph

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXHIBITS AND APPENDICES

Appendix A.
Dulce Délicieux
Members:
JELAINE SOTERAÑA
MA. ERICA BELGIRA
IRENE MALASA
MARIA LEA DINGLASAN
LEILA FRANCINE RODRIGO
MICHAEL SUMIDO
CHARLES AEROL PALUNDAY
JHOVEN BATAAN

Appendix B.
EQUIPMENT AND TOOLS TO BE PURCHASE
Tools and Equipment Cost
Utensils 2,000
Molder 450
Strainer 149
Whisk 100
Mixing Bowls 300
Refrigerator 15,000
Packaging Tools 1,000
Bakingwares 1,500
Grater 150
Oven 17,000
Measuring Cups and Containers 3,000

Senior High School

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXHIBITS AND APPENDICES

Appendix C.
We will work hard to expand and grow this business. With our willpower and abilities, we
can achieve our objectives and goals.

Appendix D. ( Organizarional Chart )

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXHIBITS AND APPENDICES

Appendix D. ( Target Revenue )

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXHIBITS AND APPENDICES

Flyer Poster

Stall Design Packaging

 St. Francis Technical Institute
Center for Development, Training and Competency Assessment Inc.

EXHIBITS AND APPENDICES

D. Finish Product