Bplan Revisions Not Final

SUMANYLICIOUS
Innovating Filipino Delicacy thru Time “Mas Masarap Ang May Fillings”
Submitted to the Faculty of Joji Ilagan International

School of Hotel and Tourism Management
General Santos City
In Partial Fulfillment of the Requirement in the Course
ENTREPRENEURSHIP AND BUSINESS PLANNING
Presented by:
BALBUENA, FRANCHESCA MARIECON
DEMA-ALA, THERESA MAE
GARPA, JENSEL FAITH
PATRICIO, ROSELYN
TANGHIAN, JERICHO
JAURIGUE, VANESSA
MATO, KIMBERLY
1
TABLE OF CONTENTS
EXECUTIVE SUMMARY...............................................................................................4
Description of the Project........................................................................................4
Brief Profile of the Entrepreneur..............................................................................5
Project’s Contribution to the Economy....................................................................8
MARKETING PLAN....................................................................................................10
1.1 Description of the Product...........................................................................10
1.2 Comparison of the Product with Its Competitors..........................................10
1.3 Location.......................................................................................................11
1.4 Market Area.................................................................................................13
1.5 Main Customers..........................................................................................13
1.6 Total Demand..............................................................................................15
1.7 Market Share...............................................................................................16
1.8 Selling Price................................................................................................17
Standard Recipe Costing Card.............................................................................18
1.9 Sales Forecast............................................................................................21
1.10 Promotional Measures.............................................................................22
1.11 Marketing Strategy...................................................................................24
1.12 Marketing Budget.....................................................................................25
PRODUCTION PLAN..................................................................................................27
2.1 Production Process.....................................................................................27
2.2 Fixed Capital...............................................................................................27
2.3 Life of Fixed Capital.....................................................................................29
2.4 Maintenance and Repairs............................................................................29
2.5 Sources of Equipment.................................................................................30
2.6 Planned Capacity........................................................................................30
2.7 Future Capacity...........................................................................................30
2.8 Terms and Conditions of Purchase of Equipment........................................31
2.9 Factory Location and Layout.......................................................................31
2.10 Raw Materials Needed.............................................................................33
2.11 Cost of Raw Materials..............................................................................34
2.12 Raw Materials Availability.........................................................................37
2
2.13 Labour......................................................................................................37
2.14 Cost of Labour..........................................................................................38
2.15 Labour Availability....................................................................................39
2.16 Labour Productivity...................................................................................39
2.17 Factory Overhead Expenses....................................................................39
2.18 Production Cost........................................................................................40
ORGANIZATION & MANAGEMENT PLAN................................................................42
3.1 Form of Business.........................................................................................42
3.2 Organisational Structure..............................................................................42
3.3 Business Experience and Qualifications of the Entrepreneur.......................47
3.4 Pre-Operating Activities...............................................................................47
3.5 Pre-Operating Expenses.............................................................................50
3.6 Office Equipment.........................................................................................50
3.7 Administrative Expenses.............................................................................51
FINANCIAL PLAN.......................................................................................................52
4.1 Project Cost....................................................................................................52
4.2 Financing Plan and Loan Requirement...........................................................53
4.3 Security for Loan.............................................................................................53
4.4 Profit and Loss Statement...............................................................................54
4.5 Cash Flow Statement......................................................................................56
4.6 Balance Sheet.................................................................................................58
4.7 Loan Repayment Schedule.............................................................................58
4.8 Break-even Point............................................................................................59
4.9 Return of Investment.......................................................................................60
4.10 Financial Analysis.........................................................................................60
3
EXECUTIVE SUMMARY
Description of the Project
SUMANyliscious is a resgistered food stall as sole proprietorship located at SM
City, General Santos Philippines. It aims to produce and create Filipino delicacy such
as Suman. The Philippines have a diverse population, history, culture, and traditions.
Suman is one of the Philippines' most well-known foods. SUMANylicious is a locally
owned food stand that sells a popular Filipino delicacy that has been innovatively
modified to suit the tastes of every Filipino. Ms. Vanessa Jaurigue is the proprietor of a
local business. Aside from that, they also have a family food company, in which she
assists her family with their own business, which gives her with business management
expertise and excellent cooking abilities. Consequently, the sole proprietor of
SUMANylicious is a tourism student with experience operating small enterprises. In
addition, tourism students are always ready to learn new things and will never hesitate
to seek assistance from food service industry pros.
Figure 1: SUMANylicious Logo
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Brief Profile of the Proponents
The business proponents are tourism students who have business goals and
prospects in mind, which they hope to achieve in the future. Some of them aspire to
be successful restaurant owners in the near future, while others have a family busi-
ness or a partnership firm where they have already learned how to manage a gen -
uine business and have developed an entrepreneurial mindset that will help them be-
come great business owners.
The following are the proponents of SUMANylicious and brief profile and expe-
riences:
The first proponent, Ms. Franchesca Balbuena, is a third-year student at the
Joji Ilagan Ilagan International School of Hotel and Tourism Management, where she
is pursuing a Bachelor of Science in Tourism Management. In addition to her aca-
demic work, Ms. Franchesca is a big foodie who loves to cook and has great skills in
the kitchen. She has knowledge regarding the execution of food safety, which is why
she want to join businesses and fulfill her business goals.
Second proponent, Ms. Theresa Dema-ala, is also a third-year student of Joji
Ilagan International School of Hotel and Tourism Management, taking up Bachelor of
Science in Tourism Management. Ms. Theresa is also a business-experienced per-
son who is a legal distributor and ambassador of Sugar Dolls products throughout the
province of Sarangani.
Aside from being a business person, Ms. Dema-ala also had a first-hand expe-
rience with in the kitchen as she is also studying cookery under licensed and profes-
5
sionally trained instructors from TESDA. Her amazing kitchen skill sets are second to
none. She also has wide range of knowledge in regards to food. Her hobby of cook-
ing and eating enticed her to start up business in regards to food.
The third proponent, Ms. Jensel Faith Garpa, is also a third-year student of Joji
Ilagan International School of Hotel and Tourism Management, where she is pursu-
ing a Bachelor of Science in Tourism Management. Ms. Faith has a background in
family business.
She is enthusiastic about food and has experience working in the field of food
safety. She wants to join the business so she can get ahead in her career and learn
more about the food industry.
Fourth proponent, Ms. Vanessa Jaurigue, is currently a student at Joji Ilagan
International School of Hotel and Tourism Management, taking up her third year in
the program of Bachelor of Science in Tourism Management. She has an extensive
history in business management. Ms. Vanessa owns a store in their town. Aside from
that, they also have a family food business, where she helps her family with their own
business, which provides her expertise with regards to business management and
great skills in the kitchen.
Fifth proponent, Ms. Kimberly Mato, is a third-year student pursuing a Bache-
lor of Science in Tourism Management at the Joji Ilagan Ilagan International School
of Hotel and Tourism Management. Ms. Kimberly is also a business-experienced per-
son who runs a food hub in their town. She has prior experience selling and manag -
ing a business. Moreover, she is also interested in cooking. With her experience, she
6
is also able to run a business, and she wants to learn more about other cuisines and
business-related circumstances.
Sixth proponent, Ms. Roselyn Patricio, is currently a student at Joji Ilagan In-
ternational School of Hotel and Tourism Management, taking up her third year in the
program of Bachelor of Science in Tourism Management. Ms. Roselyn is also a busi-
ness-experienced person and has prior knowledge of selling and managing a busi-
ness.
Aside from that, she is a food lover and uses the knowledge she acquired from
her previous experience. She is still in the process of learning new skills and gaining
more experience in the cooking and business fields.
Seventh proponent, Mr. Jericho Tanghian is also a third-year student of Joji
Ilagan International School of Hotel and Tourism Management, taking up a Bachelor
of Science in Tourism Management. He does not have a background in business and
does not have any previous experience working for or managing a business, but he
is interested in expanding his knowledge and wants to gain expertise in the business
world by beginning with a small business such as SUMANylicious.
He also wants to achieve his own goals by investing his money in SUMANyli-
cious. Moreover, he has always had an interest in food and cooking diverse cuisines
in order to learn more about food safety implementation and company management,
so he knows what he can do with his own firm in the future.
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As a result, the proponents of SUMANylicious are all tourism students with ex-
pertise in running small businesses. Additionally, tourism students are always eager
to learn new things and will never hesitate to seek help from professionals in the food
service industry.
Project’s Contribution to the Economy
SUMANylicious has an organizational structure and has set the standard and
qualification for the employees to help achieve the mission and goals in establishing
and preserving its good reputation and quality service. The nature of the business re-
garding its product is new. According to research, its competence cannot be mea-
sured as of now though all possibilities have been presented and anticipated. There
is still an unpredictable part of the conclusion of customers' preference. Therefore,
the SUMANylicious’ competence in the market world will be determined as per the
positive or negative preference of the customers.
The Management and Organization are composed of different Duties and Re-
sponsibilities. SUMANylicious will be in actual, physical, and boost function after 5
years of the projected years of function. Its location is accessible, and the prices are
affordable.
It may be regarded as a type of competition, and product and services ren-
dered are regarded as homogenous. SUMANylicious’ target markets are those near
within the location, people here in the General Santos City area and nearby places,
and establishments near within SM Mall General Santos City.
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The business will contribute to the local economy by bringing growth and in-
novation to the community in which the business is established. The business also
helps stimulate economic growth by providing employment opportunities to people
who may not be employable by larger corporations, promoting local products, intro-
ducing local people's culture and delicacy, and lastly, providing products and services
that would satisfy the needs of others.
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MARKETING PLAN
1.1 Description of the Product
The Philippines has a variety of history, culture, traditions, and population.
Suman is one of the most well-known local dishes in the Philippines. A popular Filipino
delicacy called SUMANylicious is a locally owned food stall that serves a popular
Filipino delicacy that has been timely innovated to suit every Filipino's taste.
“SUMANylicious” is made of glutinous rice that has been cooked in sweetened
coconut milk with a dash of salt until it is halfway done. The “SUMANylicious” will be
filled with different flavors; Pastillas, Ube, and Caramel. After being wrapped in banana
leaves, the mixture is cooked until it becomes soft and chewy. Along with several dips,
the "Suman" also comes with chocolate syrup, mango syrup, and muscovado sugar.
1.2 Comparison of the Product with Its Competitors
SUMANylicious gathered a list of both direct and indirect competitors in General
Santos City. The direct competitor is Tita Ming’s Suman Atbp, is your one-stop-shop for
your favorite kakanin. All products are specially made with love from premium
ingredients, freshly prepared every day. The indirect competitor are first, Sikwate at
Kakanin by Mardesh. This is a sort of coffee shop/restaurant kind of place where
customer can get organic chocolate drink paired with kakanin.
Second is Hearty’s Kakanin Atbp. offers assorted kakanin, baked macaroni, and
bihon guisado. Third is Mardesh Kakanin Atbp. that also offers different varieties of
kakanin, located at SM City food court, General Santos City.
10
SUMANylicious is a snack dish that is set to fulfill every Filipinos palate in terms
of flavors and different taste. Given the fierce local competition, choosing the sort of
cuisine and food to offer when opening a new food business is essential. Despite these
obstacles, SUMANylicious made the decision to create a novel Filipino delicacy that will
appeal to every Filipino citizen's palate. Since most residents of General Santos City
like economical yet high-quality meals, SUMANylicious made the decision to set its
prices competitively. Also, innovating it to a modern delicacy that would also enhance
the traditional “suman” in the country.
1.3 Location
Since this is a food Stall, its location will focus primarily on areas within the
vicinity of SM Mall of General Santos City, where majority of target market can be easily
reached like inside or outside of the mall, and or other public areas nearby General
Santos City. SUMANylicious will be operating in SM Mall of General Santos City
specifically at the ground floor, events place, infront of Uniqlo shop where people will
notice it instantly. It is open from Monday to Sunday at 10:00 AM to 9:00 PM. The
business has five (5) tables with four (4) chairs on it which could cater and
accommodate twenty (20) or more customers in just a day. This business is a small-
scale business. On the future the business will expand, and branches will be made in
the other parts of the country which would result to more catered and accommodated
customers daily.
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12
Figure 2: Location
1.4 Market Area
The tourism students wish to create a business called SUMANylicious for the
citizens of General Santos City and the surrounding towns and cities of Sarangani and
South Cotabato. From the most recent census of Philippine statistics, the total
population of General Santos City is about 697,315 as of the year 2020. The main
target customers of SUMANylicious are those ages 15–64, male and female. They
choose to develop or establish a business in the mall since it is easier to acquire a
variety of customers for their food products. Specifically SM Mall of General Santos City
ground floor where people can notice it immediately. According to Chron Contributor,
operating a store in a crowded area can increase sales and marketing exposure for
small businesses. People visit the mall for a variety of reasons. to shop or to indulge in
pleasure. The majority of the time, individuals do both. People who spend hours walking
through a shopping mall tend to become hungry. People will notice their products
without having to struggle with determining where to place them. People that visit the
mall will typically purchase food at the mall rather than leave to find a restaurant.
1.5 Main Customers
The main customer of the SUMANylicious are those people who wants to taste
authentic Filipino dessert with a twist, with in the SM Mall or with in or outside General
Santos City Area. The average age of the market's desired clients is between 15 to 64
years old, and the economically active population and real members of the workforce
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account for 64.81% of the
FEMAL
entire population, AGE BOTH SEXES MALE E or 385,864
people, of which 15-19 61,769 30,508 31,261 males and
females each 20-24 60,642 30,204 30,438 make up 50%
(According to the 25 - 29 53,191 27,054 26,137 2015 census of
General Santos 30 - 34 44,993 23,140 21,853 City).
35 - 39 40,457 20,804 19,653
40 - 44 35,633 18,202 17,431
45 - 49 31,367 15,777 15,590
50 - 54 24,851 12,516 12,335
55 - 59 19,077 9,363 9,714
60 - 64 13,884 6,866 7,018
TOTA 194,43
L 385,864 4 191,430
Table 1: Main Customer
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Figure 3: Main Customer (Census Result)
1.6 Total Demand
Population Population Population Population
NAME Census 2000- Census 2010- Census 2015- Census 2020-

05-1 05-1 05-1 05-1
General Santos
(Dadiangas) 411,822 538,086 594,446 697,315
According to the National Statistics Office of the Philippines and the National
Statistical Coordination Board, the population of General Santos City is at 697,315
residents at this time. And the average age of our clients on the market is 15, which has
387,269 population. The population development of General Santos as well as related
information are as follows:
Table 2: Population
Explanation: Area Figures are computed by using geospatial data. Further
information about the population structure:
Gender Age Group

15
3%
Male 32%
Female
49.50% 50.50% 65%
0-14 years 15-64 years 65+ years

Figure 4: Gender Figure 4.1: Age Group
GENDER (C 2015)
Males 299,899
Females 294,547
AGE GROUP (C 2015)
15-64 387,269
Table 3: Gender and Age Group
1.7 Market Share
The researchers figured out that there are numbers of competitors around the
area. One is Mardesh Kakanin Atbp, located at SM City Foodcourt, General Santos.
And other businesses from nearby places namely Angel K Kakanin and Merienda,
Kuya Chito’s Kakanin and Pasalubong Center, Tita Ming’s Suman Atbp. and Shirley’s
Kakanin.
With thorough research, it is evident that there are few numbers of competitors,
they are small and large in size, and their product feature is similar from Sumanylicious
because they offer the same product which is generally called as “kakanin”. However,
they are different in terms of specialty, because their product is mainly focused on
innovating and creating a unique taste of “suman” which is new to the market.
16
Competitors Sales in a Month (for suman only)
Mardesh Kakanin Atbp 5,000
Angel K Kakanin Merienda 2,000
Kuya Chito's Kakanin 2,250
Tita Ming's Suman 3,450
Shirley's Kakanin 1,650
Total Demand 14,350
Table 4: Breakdown of Market Share
Based on the customer reach of combined competitors, there are 14,350 daily
kakanin customers around General Santos City. With that, the business will cover 5%
of the market share which resulted to 717.5. Considering all the competitors, having a
5% market share is a good starting point for Sumanylicious to strengthen the business
and find its way to create a name in the market. Therefore, the graph shows that the
customers of Sumanylicious are only 717.5 because others are captured by their
competitors.
MARKET SHARE
11% 5%
33%
23%
15% 13%
MARDESH KAKANIN ANGEL K KAKANIN KUYA CHITO'S KAKANIN

TITA MING'S SUMAN SHIRLEY'S KAKANIN SUMANYLICIOUS
Figure 5: Market Share
17
1.8 Selling Price
The selling price for the menu items of SUMANylicious are based on a pricing
strategy called “cost-plus method”. Each menu item has different prices. They are
adusted based on the value of each item or ingredients. Below will be the standard
recipe costing of each menu along with their markup percentage and the cost per
servings.
Product Quantity Cost Per Serve Total RMU Conversion Cost Total Cost Total Cost Per Unit Selling Price
PLAIN SUMAN 900 3.95 3,555.00 4,242.86 7,797.86 8.66 15
UBE SUMAN 900 10.19 9,171.00 4,242.86 13,413.86 14.90 20
PASTILLAS SUMAN 900 7.68 6,912.00 4,242.86 11,154.86 12.39 18
CARAMEL SUMAN 900 8.48 7,632.00 4,242.86 11,874.86 13.19 18
DIPS 900 0.56 504.00 4,242.86 4,746.86 5.27 8
SIKWATE 900 1.30 1,170.60 4,242.86 5,413.46 6.01 12
NATIVE COFFEE 900 4.79 4,313.52 4,242.86 8,556.38 9.51 15
Total raw materials used in production 33,258.12 29,700.00 62,958.12
Table 5: Selling Price
Standard Recipe Costing Card
1.8.1 Plain Suman
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STANDARD RECIPE COSTING CARD
BUSINESS PLAN
Name of Dish/Recipe: PLAIN SUMAN

Reference Source
Preparation Time: Cooking Time: Total Time:
INGREDIENTS REQUIRED AS PURCHASED COST
Unit Cost Actual
Specification Quantity UOM Quantity UOM
Price per unit Cost
Sticky rice pack 1000 g 1000 g 80 0.08 80
Jolly coconut milk can 400 ml 400 ml 35 0.0875 35.00
White sugar pack 32 g 1000 g 108 0.108 3.46
Iodized salt pack 4.92 g 1000 g 48 0.048 0.24
Total Cost: 118.692
Number of Serves/Number of Portions: 30
Cost Per Serve: 3.95641
% Food Cost: 0.4
Selling Price Per Serve: 9.89101
Profit Per Serve: 5.93461
Table 5: Plain Costing
1.8.2 Ube Suman

BUSINESS PLAN
Name of Dish/Recipe: UBE SUMAN

Reference Source
Unit Cost per Actual
Price unit Cost
Jolly coconut milk can 400 ml 400 ml 35 0.0875 35
Raw ube pack 1000 g 1000 g 40 0.04 40
Condensed milk can 300 ml 300 ml 37 0.123333333 37.00
Vanilla extract bottle 5 ml 20 ml 45 2.25 11.25
Butter pack 200 g 200 g 59 0.295 59.00
Evaporated milk can 370 ml 370 ml 26 0.07027027 26.00
Total Cost: 305.766
% Food Cost: 0.4
Table 5.1: Ube Costing
1.8.3 Suman Pastillas
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BUSINESS PLAN
Name of Dish/Recipe: PASTILLAS SUMAN

Reference Source
Price unit Cost
Skimmed milk pack 1000 g 1000 g 75 0.075 75
Total Cost: 230.692
% Food Cost: 0.4
Table 5.2: Pastillas Costing
1.8.4 Suman Caramel

BUSINESS PLAN
Name of Dish/Recipe: CARAMEL SUMAN

Reference Source
Price unit Cost
Brown sugar pack 1000 g 1000 g 69 0.069 69.00
Total Cost: 254.692
% Food Cost: 0.4
Table 5.3: Caramel Costing
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1.8.5 Dips

BUSINESS PLAN
Name of Dish/Recipe: DIPS

Reference Source
Price unit Cost
Premium mango syrup pack 25 g 1000 g 190 0.19 5
Premium chocolate syrup pack 25 g 1000 g 189 0.189 4.73
Muscovado pack 100 g 1000 g 75 0.075 7.50
Total Cost: 16.975
% Food Cost: 0.4
Table 5.4: Dips Costing
1.8.6 Sikwate

BUSINESS PLAN
Name of Dish/Recipe: SIKWATE

Reference Source
Price unit Cost
Water bottle 118 ml 200 ml 10 0.05 6
Milk pack 118 ml 1000 ml 80 0.08 9.44
Tablea pack 128 g 1000 g 185 0.185 23.68
Total Cost: 39.02
% Food Cost: 0.4
Table 5.5: Sikwate Costing
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1.8.7 Native Coffee

BUSINESS PLAN
Name of Dish/Recipe: NATIVE COFFEE

Reference Source
Price unit Cost
Native coffee pack 200 ml 200 ml 120 0.6 120.00
Total Cost: 143.784
% Food Cost: 0.4
Table 5.6: Native Coffee Costing
1.9 Sales Forecast
The total demand is 14,350 per month and the projected market share is 5%,
the project’s potential market size is 14,350 x 0.05 or 717.5 per month. To give an
allowance for possible errors, only 80% of the projected market size will be considered
for sales forecast, that is 717.5 x 0.80 or 574 per month, and 6,888 in a year.
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Sales Forecast
Month of Sales Unit Sold Sales
January 574 17,220
February 574 17,220
March 574 17,220
April 574 17,220
May 574 17,220
June 574 17,220
July 574 17,220
August 574 17,220
September 574 17,220
October 574 17,220
November 574 17,220
December 574 17,220
Total 6888 206,640
Table 6: Sales Forecast
1.10 Promotional Measures
Social media channels will be used by SUMANylicious to provide material and
promote the suman deli. We will provide our clients with an online forum where they
can voice their opinions and help us better understand them so we can provide
pleasant services. Additionally, we will have an online marketing channel where we can
reach a larger audience and increase sales. It is crucial to have an internet marketing
tool where we can publish our menus on social media platforms to attract consumers.
Since many people visit these platforms often every day, we can also use this resource
to attract as many followers and clients as we can to our company account.
23
Figure 6. Facebook Page
1.11 Marketing Strategy
The SUMANylicious marketing strategy is comprised of the sub-strategies listed
below.
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a.) Product Strategy
 Services
 Content
 Packaging
Figure 6: Menu Figure 6.1: Packaging
b.) Pricing Strategy
 Fixed Price
c.) Promotional Strategy
25
 Facebook Ads & Boost
 Flyers
 Word of Mouth
Figure 7: Flyers
1.12 Marketing Budget
Since the SUMANylicious is a new business, our budget will be significant in
creating brand awareness promotion and sending an outstanding product to assure an
ideal taste and better value of price.
The funds will also go to the distribution of promotional which is Facebook Ads+
Boost and Flyers. The overall budget for marketing is around 12,162 pesos.
26
PRODUCT STRATEGY AMOUNT
Food Tasting 700.00
Services 0
Content 500.00
Total Expenses 1,200.00
PRICING STRATEGY
Plain 15.00
Ube 20.00
Pastillas 18.00
Caramel 18.00
Sumanylicious Box 50.00
Native Coffee 15.00
Tsokolate (Sikwate) 12.00
Total Expenses 148
Facebook Ads + Boost 2,000.00
Flyers 8,175.00
Word of Mouth 0
Total Expenses 10,175.00
Salaries
Sales Force 1 336.00
Sales Force 2 336.00
Total Expenses 652.00
TOTAL PRE-OPERATING EXPENSE 12,175.00
Table 7: Marketing Budget
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PRODUCTION PLAN
2.1 Production Process
The production process of making SUMAN is as follows:
1. In a bowl pour 1 kilogram of sticky rice and soak in 3 cups of water for 2 hours.
2. Prepare the banana leaves and making sure it is cleaned and ready to apply.
3. In a pan pour 2 cans (400 ml) of coconut milk, add ½ cup of sugar and pinch
of salt, add the soaked sticky rice, and cook until most of the liquid has disap -
peared, and cool.
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4. Wrapped the pre-cooked sticky rice by pair and add the flavors in banana
leaves, and tie with banana leaves strip.
5. Steam the pre-cooked rice for 45 minutes and while steaming prepare the
dips.
6. After steaming, when it has cooled sufficiently, it is then prepared with the dips
and beverages by labors and stored for sale.
2.2 Fixed Capital
Per Month
Rent Expense: 700 / Day (30 days) = 21,000
The equipment needed for production will have a capacity of 100 pieces of sticky
rice or 4 kilograms per day or 104 kilograms per month, assuming 30 working days and
will be produced in a single batch per day.
2.2 FIXED CAPITAL
PER MONTH
700 / DAY (30 DAYS) = 21,000
The equipment needed for production will have a capacity of 100 pieces of sticky
rice or 4 kilograms per day or 104 kilogram per month, assuming 30 working days and
will be produced in a single batch per day.
FIXED CAPITAL
(EQUIPMENT)
ITEMS QUANTITY UNIT COST AMOUNT
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Non-stick casserole 2 ₱ 450.00 ₱ 900.00
Wooden cooking spatula 2 ₱ 20.00 ₱ 40.00
Measuring spoons (set) 1 ₱ 80.00 ₱ 80.00
Measuring cups (set) 1 ₱ 75.00 ₱ 75.00
Three-layered steamer 1 ₱ 700.00 ₱ 700.00
Storage Box 2 ₱ 120.00 ₱ 240.00
Glass food container 3 ₱ 109.00 ₱ 327.00
‘Ice box cooler 1 ₱ 366.00 ₱ 366.00
TOTAL EQUIPMENT ₱ 2,728.00
FIXED CAPITAL (MACHINERY)

Electric cooking stove 1 ₱ 1,800.00 ₱ 1,800.00
Coffee Maker 1 ₱ 2,200.00 ₱ 2,200.00
TOTAL MACHINERY ₱ 4,000.00
FIXED CAPITAL (FURNITURES)

Dining tables and chairs (set) 5 ₱ 4,500.00 ₱ 22,500.00
Food Glass Display counter 1 ₱ 3,799.00 ₱ 3,799.00
Stall Kiosk 1 ₱ 115,701
TOTAL FURNITURES & FIXTURES ₱ 142,000.00
2.3 Life of Fixed Capital
The depreciation charge of the equipment and machinery are both 10%. The
annual depreciation cost assuming no scrap value, will therefore be:
10% of 2,728 (Equipment) = Php 2,455.2
10% of 146,000 (Machinery & Furniture) = Php 131,400
Annual Depreciation Cost: = Php 133,855.2
30
Or monthly depreciation cost: = Php 11,154.6
2.4 Maintenance and Repairs
SUMANylicious will ensure the maintenance and repairs of equipment; technical
skills in operating all the equipment are also required. The worker must have enough
knowledge in operating the machines. They only have one layered steamer, one coffee
maker and one stove. Upon purchasing the equipment’s, all are subject of 1-year
warranty plan if broken. If damages or Malfunctions are not covered on the warranty
terms and conditions, the owners could have repaired to a local repair shop. Minimal
defects which can be easily be done will be handled by the workers of the owner
themselves. Concerning the spare parts, they can easily be obtained due to availability
in local hardware and their costs are already covered in the repair and maintenance
expense.
2.5 Sources of Equipment
The personnel will work together to ensure that the production process of
SUMANylicious will run smoothly in order to produce quality and tasty food. Materials
are one of the most significant components in the production process.
The three-layer steamer, stove, coffee maker, measuring spoons, measuring
cups, and glass food containers from KCC are the appliances that will be used to
produce and operate SUMANylicious. The banana leaves will be acquired at a local
market. The other essentials, including office supplies and other equipment, will be
supplied by KCC school and office supplies.
31
2.6 Planned Capacity
According to Optimo (2021), capacity planning, a sort of production planning that
entails determining production capacity and manpower requirements, is required to
ensure that the supply chain is prepared to meet demand. With the aid of capacity
planning, businesses may identify bottlenecks, boost their design capacity, scale up or
down based on demand, and reduce risk. SUMANylicious will be operating eight hours
a day, six days a week. Which means that the monthly capacity utilization is 100%.
2.7 Future Capacity
Getting the right capacity means meeting the needs of the customers without
wasting resources. SUMANylicious will ensure that the number of products that the
business will produce in a month or the number of customers will serve in an hour will
correspond to the demand of the customers. As the entrepreneurs want to achieve
optimum capacity that results to happy customers which leads to minimal waste.
Additionally, the plans for using the spare capacity will adjust based on the
changing demand of the customers, to minimize constrained capacity like bottlenecks,
lost sales opportunities or excess capacity such as wasting money and resources. In
order for the business to stay on track, the business will maintain flexibility especially on
days where low utilization is foreseen.
2.8 Terms and Conditions of Purchase of Equipment
The equipment will be paid through cash and installment basis. The business will
purchase all its equipment from KCC Appliances. All subject to a one-year warranty
plan in which seller hereby undertakes to repair or replace at seller’s option, or to
32
arrange repair or replacement by seller’s representatives of any equipment’s supplied to
SUMANylicious if a defects in materials or workmanship arises under conditions of
normal and proper use and maintenance.
2.9 Factory Location and Layout
33
Figure 8: Factory Location and Design
Figure 8.1: Floor Plan
2.10 Raw Materials Needed
MENU RAW MATERIALS NEEDED
PLAIN SUMAN  Sticky Rice

 Jolly Coconut Milk
 White sugar
 Iodized Salt
UBE SUMAN  Ube
 Condensed Milk
 Vanilla extract
 Butter
 Evaporated Milk
 White sugar
SUMAN PASTILLAS  Skimmed milk
 Condensed milk
SUMAN CARAMEL  Jolly coconut milk
 Brown sugar
34
DIPS  Premium Mango Syrup
 Premium Chocolate Syrup
 Muscovado
SIKWATE  Water
 Milk
 Tablea (cocoa)
NATIVE COFFEE  Water
 Muscovado
 Authentic Coffee
Table 9: Raw Materials
2.11 Cost of Raw Materials
Plain Suman
BUSINESS PLAN
Name of Dish/Recipe: PLAIN

Reference Source
Unit Cost Actual
Price per unit Cost
Jolly coconut milk can 400 ml 400 ml 35 0.0875 35.00
Ta- Iodized salt pack 4.92 g 1000 g 48 0.048 0.24 ble
Total Cost: 118.692
10: Costing of Raw Materials Cost Per Serve: 3.95641
% Food Cost: 0.4
35
Ube Suman
BUSINESS PLAN
Name of Dish/Recipe: UBE

Reference Source
Ta- Unit Cost per Actual
ble
Price unit Cost
Ube pack 1000 g 1000 g 40 0.04 40
Vanilla extract bottle 5 ml 20 ml 45 2.25 11.25
Butter pack 200 g 200 g 59 0.295 59.00
Evaporated milk can 370 ml 370 ml 26 0.07027027 26.00
Total Cost: 187.074
10.1: Costing of Raw Number of Serves/Number of Portions: 30 Ma-
% Food Cost: 0.4
terials Selling Price Per Serve: 15.5895
Suman Pastillas
BUSINESS PLAN
Name of Dish/Recipe: PASTILLAS

Reference Source
Price unit Cost
Skimmed milk pack 1000 g 1000 g 75 0.075 75
Total Cost: 112
% Food Cost: 0.4
Table
36
Suman Caramel
BUSINESS PLAN
Name of Dish/Recipe: CARAMEL

Reference Source
Price unit Cost
Brown sugar pack 1000 g 1000 g 69 0.069 69.00
Total Cost: 136
% Food Cost: 0.4
Table
10.3: Costing of Raw Materials
Dips
BUSINESS PLAN
Name of Dish/Recipe: DIPS

Reference Source
Unit
Cost per Actual
Priceunit Cost
Premium mango syrup pack 25 g 1000 g 190 0.19 5
Premium chocolate syrup pack 25 g 1000 g 1890.189 4.73
Muscovado pack 100 g 1000 g 750.075 7.50
Total Cost: 16.975
% Food Cost: 0.4
Table 10.4: Costing of Raw Materials
37
Sikwate
BUSINESS PLAN
Name of Dish/Recipe: SIKWATE

Reference Source
UnitCost per Actual
Price unit Cost
Milk pack 118 ml 1000 ml 80 0.08 9.44
Tablea pack 128 g 1000 g 185 0.185 23.68
Total Cost: 39.02
% Food Cost: 0.4
Table 10.5: Costing of Raw Materials
Native Coffee
BUSINESS PLAN
Name of Dish/Recipe: NATIVE COFFEE

Reference Source
Price unit Cost
Authentic coffee pack 200 ml 200 ml 120 0.6 120.00
Total Cost: 143.784
% Food Cost: 0.4
Ta- ble
38
2.12 Raw Materials Availability
Banana leaves are the most essential raw ingredient for suman. Banana leaves
are readily accessible all year long. To keep its form, the suman is cooked while
covered in banana leaves. It is regarded as a typical Filipino dish, made with sticky rice,
sugar, and coconut milk as its key components. The dish is wrapped in banana leaves
and steam is used to cook it. Additionally, if refrigerated, this delicacy keeps for a week.
2.13 Labour
The SUMANylicious's owners will take an active role in running the
establishment. In actuality, they will be actively involved in managing the company as
they serve as the manager, head chef, and labourers.
Along with their partners, who will be in charge of marketing, purchasing, and
treasure management, they will also operate the company. A part-time bookkeeper will
be hired by the proprietor to maintain SUMANylicious' financial records.
2.14 Cost of Labour
For the salary and wages of employees consist of the Manager, Cook, Assistant
Cook, and Cashier and staff, they will be paid monthly with ₱18,000.00 for the
manager, ₱9,900.00 for the Cook and Assistant Cook and ₱9,450.00 for the Cashier &
Staff, they will be working for 30 days in a month with paid holidays and overtime.
The Department of Labor and Employment established the following formula for
calculating the estimated Monthly Rating (EMR) of various groups of daily paid
employees for the purpose of entitlement to minimum wages and allied benefits under
39
Republic Act No. 6727 section 6 of the law: These are not considered paid on Sunday
or rest days.
WORKING
PERSONNEL DAILY DAYS MONTHLY
Manager ₱600 30 ₱18,000.00

Cook ₱330 30 ₱9,900.00
Assistant Cook ₱330 30 ₱9,900.00
Cashier / Staff ₱315 30 ₱9,450.00
₱47,250.00
Table 11: Cost of Labour
EMR =
Where 312 days = 302 days Ordinary Working Days
10 Days - Regular Holiday
2 days - Special days (if considered paid, if this is worked)
A total of 312 equivalents to number of days
2.15 Labour Availability
Workers for this industry are available for the entire year. There are no obvious
issues because the majority of the work does not necessitate hard skills.
2.16 Labour Productivity
Good and improved treatment of employees, an improved work environment that
values and promotes healthy communication, and increased responsibility that fosters a
sense of empowerment that will help to drive workers.
40
2.17 Factory Overhead Expenses
EXPENSES MONTHLY
Stall Rental Fee 21,000.00
Salaries and Wages 47,250.00
Advertising Expenses 10,175.00
Repair/Maintenance 2,000.00
Insurance 2,400.00
TOTAL 82,825.00
Table 12: Factory Overhead Expenses
As indicated in the table above, the costs were divided into two categories: direct
costs and indirect costs (overhead). Direct costs include wages paid to employees
directly involved in the production of a product, such as assembly-line workers. On the
other hand, indirect costs are linked to support labor like people who are in charge of
keeping manufacturing equipment in good shape.
2.18 Production Cost
1. RAW MATERIAL PER MONTH (2.11)
Plain Suman 3,555.00
Ube Suman 9,171.00
Suman Pastillas 6,912.00
Suman Caramel 7,632.00
Dips 504.00
Sikwate 1,170.00
Native Coffee 4,311.00

41
SUBTOTAL = 33,253.00
2. DIRECT LABOUR PER MONTH (2.14)
Manager 18,000.00
Cook 9,900.00
Assistant Cook 9,900.00
Cashier/Staff 9,450.00
SUBTOTAL = 47,250.00
3. FACTORY OVERHEAD EXPENSES PER MONTH
Advertising Expenses 10,175.00
Repair Maintenance 2,000.00
Insurance 2,400.00
SUBTOTAL= 14,575.00
Total Production Cost

Number of Units
PHP 95,073
104 kg x 30 days
PHP 95,073
3,120
42
Unit (kg) Production Cost = Php 30.47
ORGANIZATION & MANAGEMENT PLAN
3.1 Form of Business
The business will be registered under the name “SUMANylicious” as a sole
proprietorship and owned by Ms. Vanessa Jaurigue. It will have its address located at
Santiago Blvd, San Miguel Street. SM City, General Santos City.
3.2 Organisational Structure
Every business has its own organizational structure, which is usually
illustrated in an organizational chart. The organizational chart is important in business
due to it helps to build and design the organization structure to meet the business’
objectives and goals. In addition, it can able to define and categorize each assigned job
to guide the employees to know their rights and responsibilities.
The different personnel have the respective duties and responsibilities. The
organizational chart will illustrate the organizational structure that SUMANylicious will
have for its business.
43
Manager
Cook Cashier / Server
Assistant Cook
Figure 9: Organizational Structure
Roles and Responsibilities of Members of Organization
The duties of each team member match skills and interests and enhance the
viability of our ideas. Only few are needed for SUMANylicious to succeed. To make the
operation, fulfill the objectives and the overall performance of the company smooth, it
needs a manager. He/she oversees the staff to verify that the necessary job is done.
The company requires also a financial manager to know how long the product will cost
44
and how much income it is projected to produce, so that the right amount can be
invested. The company also requires the active workers to join a SUMANylicious crew.
Personnel Qualification
The entire contentment of consumers or purchasers isn't fortuitous, but
purposeful. The staff of the company must be skilled to service its clients properly and
efficiently.
To qualify you for a specific career, you must have the required qualifications
with suitable qualifications, excellent morals and an attitude to qualify for a job.
This set of standards or skills is one of the traits that the company should uphold.
The Management of SUMANylicious can use these requirements and qualifications to
determine if the staff can carry out their task efficiently and efficiently. The following
qualifications, and duties and responsibilities are based on the standard of a
businesses in General Santos City and the whole SOCCKSARGEN.
PERSONNEL QUALIFICATION DUTIES AND

RESPONSIBILITIES
Manager  Must be a graduate of  Supervise daily operation,

any bachelor’s degree monitors quality and work-
in business, manage- ing performance of staff.
ment, or related course  Maintain the highest stan-
 Excellent Customer Ser- dard of food at all times.
 Monitor continuously the
45
vice Skills quality of the products.
 Excellent in technical  Prepare working schedule
and human skills for staff to ensure highest
 Excellent communica- efficiency of time utilization.
tion, interpersonal,  Straighten out any discrep-
leadership, and coach- ancy in the operations
 Direct the training of the
ing skills.
new staff to meet standard
 Customer Oriented and
as soon as possible.
relationship  Ensure that all equipment
 The ability to solve the and machines are periodi-
problem promptly or cally maintained.
the conflict resolution  Issue work orders for de-
skills fected equipment.
 Strong understanding of  Maintain stock in a way to
customers have enough inventory for
 Ability to work under weekly consumption.
pressure  Handle customer comments
 Has a strong in under- and complaints properly
standing of business  Leading the whole team ef-
fectively and efficiently
management, financial,
and leadership.
Cook  Male or Female.  Ensure that all dishes are

 Must be a graduate of cooked well and presented
HRM/Culinary. in an aesthetically pleasing
 With at least two years way
of work experience in  Oversee food preparation,
checking that all kitchen
cooking
staff are performing their
 The ability to manage a
duties.
team of cooks.
 Monitor equipment quality
 The ability to work un- and order new equipment
der extreme pressure, as needed
performing high quality  Help the restaurant deter-
of production with a mine how much food and
sense of urgency and supplies need to be ordered
strong knowledge of  Train new kitchen staff
proper food handling  Report to property on time
procedures. and in proper uniform
 The ability to communi-
cate in a fast-moving
environment.
 The ability to make
46
good food consistently,
even in a busy kitchen.
Assistant Cook  Male or female  Assist the cook in prepar-
 Must be a graduate ing, cooking the food items,
HRM/Culinary and following the direction
 With at least two years of the cook.
of experience in cooking  Distribute foods to waiters
 The ability to work un- to serve to customers.
der pressure  Checking all menus to en-
 Should have a good sure foodstuffs required
communication, inform have been received.
the supervisor when  Ensuring the kitchen operate
equipment is not work- in a timely and maintain
ing properly, when food kitchen health stands such
and supplies are getting as ensuring the cleanliness
low, and order needed of the working area and the
items. equipment.
Cashier / Server  At least college level  Conduct all fiscal transac-

 Capacity to accomplish tions appropriately and effi-
fast and accurate arith- ciently receive payment by
metic calculations cash and issue receipts.
 Proficiency in operating  Count money in cash draw-
ers at the beginning and end
computer, calculator
of the shifts to ensure that
and other related office
the amount is correct and
machines and equip-
there is an adequate change
ment  Maintain clean and orderly
 Capacity to enter key- checkout areas
board data with speed  Establish or identify prices of
and accuracy. goods, services or admission
 Should be able to estab-  Tabulate bills using calcula-
lish and maintain effi- tors
cient working relation-  Picks up customer calls
ships with the public  Must follow all cash handling
Ability to communicate policies and procedures
verbally with customers  Report to property on time
in pleasant manner and in proper uniform
 Perform other duties as as-
 Should have constancy
signed by
in work results.
Management.
 Must be responsible,
hardworking and loyal
Table 13: Organization’s Qualification, Duties and Responsibilities
47
3.3 Business Experience and Qualifications of the Entrepreneur
The owner, Ms. Vanessa Jaurigue, is currently a student at Joji Ilagan
International School of Hotel and Tourism Management, taking up her third year in the
program of Bachelor of Science in Tourism Management. She has an extensive history
in business management.
Ms. Vanessa owns a store in their town. Aside from that, they also have a family
food business, where she helps her family with their own business, which provides her
expertise with regards to business management and great skills in the kitchen.
As a result, the sole proprietors of SUMANylicious is a tourism student with
expertise in running small businesses. Additionally, tourism student is always eager to
learn new things and will never hesitate to seek help from professionals in the food
service industry.
3.4 Pre-Operating Activities
The timeline below depicts the exact actions that will take place throughout the
per-operational year, including task ownership, status, milestones, and budgeted totals.
48
The SUMANylicious will follow plan progress throughout the year and report on the
timely completion of each action and milestone.
SUMANYLICIOUS PRE-OPERATING ACTIVITIES
MA JU
Y N
ACTIVITIES JAN FEB MAR AP JUL AUG SEP OC NOV DEC
R T
Product
Concept
Brainstorming
and Planning
Theme and
Concept
Development
Developing a
Business Plan
Acquire
Funding
Compliance of
Permits,
Licence, and
Insurance
Purchase of
Material and
Equipment
Decorating The
Exterior and
Interior Plan
49
Marketing and
Promotion
Installation and
Organization
Training
Manpower
Purchasing
Ingredients
Soft Opening of
Sumanylicious
Grand Opening
of
Sumanylicious
Table 14: Pre-Operating Activities
The table above shows that the first month of pre-operating activities is
dedicated to product concept brainstorming and planning, along with the development
of theme concepts and the development of the business plan.
After all the development and planning, SUMANylicious will start to collect and
find a fund for the next six months. The compliance of permits, licenses, and insurance
will be processed while collecting funds. After that, starting from the month of August to
December, this will be allotted to interior and exterior decoration. This time will also be
used for any changes in design. After that, SUMANylicious will start the promotion and
marketing until the opening day of nonstop. Then, the installation and organization will
be started four months before the opening, and the hiring of manpower will be started
five months before the opening. The remaining two months before the opening are
dedicated to the purchasing of ingredients. And the soft opening will happen one week
before the grand opening.
50
3.5 Pre-Operating Expenses
The table below shows the expenses of SUMANYlicious which are needed in
order to plan and to prepare for the business operation. The expenses are the following:
PRE-OPERATING EXPENSES
Rent Expense 21,000

Complete Business Plan 2,500
Advertising Expense 10,175
Permits and Licenses 7,000
Machinery 9,698
Supplies 10,000
Equipments 5,517
Raw Ingredients 78,370
TOTAL 132,973
Table 15: Pre-operating Expenses
3.6 Office Equipment
The owners of SUMANylicious want to keep costs down. Simply 3 set of cheap
tables and seats, a calculator, an electric fan, and a filing cabinet will be purchased.
These will all set you back 8,808 pesos. These items' yearly monthly depreciation will
be Php 600.
51
3.7 Administrative Expenses
ADMINISTRATIVE EXPENSE AMOUNT
Salaries and Wages 47,250
Advertising Expenses 10,175
Rent 21,000
Repair/Maintenance 2,000
Insurance 2,400
Total 82,825
Table 16: Administrative Expenses
52
FINANCIAL PLAN
Kitchen Tools 2,728
Cooking Equipment 4,000
Leasehold Improvements 10,000
Furniture and Fixtures 12,000
Stall Kiosk 120,000
Total Fixed Costs 148,728

Pre-operating Expenses
Advertising Expenses 10,175
Permits and Licenses 7,000
Total Pre-operating Expenses 17,175

Working Capital
Stall Rental Fee 21,000
Salaries and Wages 47,250
Repair/Maintenance 2,000
Raw Materials 59,357
Conversion Cost 29,700
Insurance 2,400
Total Working Capital 161,707

Capital Requirement 327,610
53
4.2 Financing Plan and Loan Requirement
The business is not capital intensive; the owners will contribute all the necessary
project costs.
Table 17: Project Cost

Particulars Owner’s Loan Total
Equity
4.3 Fixed Capital
Kitchen Tools 2,728 - 2,728
Cooking Equipment 4,000 - 4,000
Leasehold Improvements 10,000 - 10,000
Furnitures and Fixture 12,000 - 12,000
Stall Kiosk 120,000 120,000
Pre-Operating Expenses 17,175 - 17,175
Working Capital 131,487 - 131,487
Total 290,662 - 290,662
Percent 100% 0% 100%

Security for Loan
Loan security and other collateral is not applicable since the business’ total
project cost is entirely funded through investments of the owners.
54
4.4 Profit and Loss Statement
SUMANylicious
Statement of Income Statement
For the year ended December 31, 2023
Sales 1,662,094.45
Cost of Sales (755,497.48)
Gross Profit 906,596.97
Operating Expenses
Stall Rental Fee (252,000.00)
Salaries and Wages (567,000.00)
Repair/Maintenance (2,000.00)
Advertising Expenses (10,175.00)
Permits and Licenses (7,000.00)
Insurance (2,400.00)
Depreciation Expense (26,242.67)
Pre-tax Income 39,779.30
Tax (30%) (11,933.79)
Net Income 27,845.51
For the next five years, the projected income statements appear below:
S UMANylic io us
P rojec ted Inc ome S tate ment
for the year e nde d
Ye ar 1 Ye ar 2 Ye ar 3 Ye ar 4 Ye ar 5
S ales in units 9,360 10,530 11700 11700 11700
Capac ity 80% 90% 100% 100% 100%
S ales 1,662,094.45 1,869,856.25 2,077,618.06 2,077,618.06 2,077,618.06

Cos t of S ales (755,497.48) (849,934.66) (944,371.85) (944,371.85) (944,371.85)
Gro s s Pro fit 906,596.97 1,019,921.59 1,133,246.21 1,133,246.21 1,133,246.21
Ope rating Expe ns e s

S tall Rental Fee (252,000.00) (252,000.00) (252,000.00) (252,000.00) (252,000.00)
S ala ries and Wage s (567,000.00) (567,000.00) (595,350.00) (595,350.00) (595,350.00)
Repair/Mainte nance (2,000.00) (1,800.00) (1,890.00) (1,500.00) (1,500.00)
Advertis ing Expens es (10,175.00) (10,175.00) (10,683.75) (10,683.75) (10,683.75)
P e rmits a nd Lic ens e s (7,000.00) (7,000.00) (7,000.00) (7,000.00) (7,000.00)
Ins urance (2,400.00) (2,400.00) (2,400.00) (2,400.00) (2,400.00)
Deprec iation Expe ns e (26,242.67) (26,242.67) (26,242.67) (26,242.67) (26,242.67)
P re-ta x Inc ome 39,779.30 153,303.93 237,679.80 238,069.80 238,069.80
Ta x (30%) (11,933.79) (45,991.18) (71,303.94) (71,420.94) (71,420.94)
Ne t Inco me 27,845.51 107,312.75 166,375.86 166,648.86 166,648.86
55
SUMANylicious
Statement of Cash Flows
As of the year
Pre-Operating
Year 1 Year 2 Year 3 Year 4 Year 5
Activities
Operating Activities
Cash Inflows
Sales 1,662,094.45 1,869,856.25 2,077,618.06 2,077,618.06 2,077,618.06
Cash Outflows
4.5 Cash Flow Statement
Production Cost (755,497.48) (849,934.66) (944,371.85) (944,371.85) (944,371.85)

Stall Rental Fee (252,000.00) (252,000.00) (252,000.00) (252,000.00) (252,000.00)
Salaries and Wages (567,000.00) (567,000.00) (595,350.00) (595,350.00) (595,350.00)
Repair/Maintenance (2,000.00) (1,800.00) (1,890.00) (1,500.00) (1,500.00)
Advertising Expenses (10,175.00) (10,175.00) (10,683.75) (10,683.75) (10,683.75)
Permits and Licenses (7,000.00) (7,000.00) (7,000.00) (7,000.00) (7,000.00)
Insurance (2,400.00) (2,400.00) (2,400.00) (2,400.00) (2,400.00)
(11,933.79) (45,991.18) (71,303.94) (71,420.94)
Net Cash provided by Operating Activities (19,575.00) 85,596.97 167,612.80 217,931.29 193,008.52 192,891.52
Investing Activities
Cash Inflows
Capital Investment 327,610.06 - - - - -
Cash Outflows
Purchase of:
Kitchen Tools (2,728.00) - - - - -
Cooking Equipment (4,000.00) - - - - -
Leasehold Improvements (10,000.00) - - - - -
Furniture and Fixtures (12,000.00) - - - - -
Stall Kiosk (120,000.00) - - - - -
Net Cash provided by Investing Activities 178,882.06 - - - - -
Net Cash provided by Financing Activities

Capital Withdrawals (5,569.10) (21,462.55) (33,275.17) (33,329.77) (33,329.77)
Net Cashflows 159,307.06 80,027.87 146,150.25 184,656.11 159,678.75 159,561.75
Cash, beginning - 159,307.06 239,334.93 385,485.18 570,141.30 729,820.05
Cash, ending 159,307.06 239,334.93 385,485.18 570,141.30 729,820.05 889,381.81
56
SUMANylicious
Projected Cashflows
As of the 1st Year
Pre-Operating Month
Activities
Particulars
1 2 3 4 5 6 7 8 9 10 11 12
Operating Activities
Cash Inflows
Sales 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87 138,507.87
Cash Outflows
Production Cost (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12) (62,958.12)
Stall Rental Fee (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00) (21,000.00)
Salaries and Wages (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00) (47,250.00)
Repair/Maintenance - - - - - -1000 - - - - - -1000
Advertising Expenses (10,175.00) - - - - - - - - - - -
Permits and Licenses (7,000.00) - - - - - - - - - - - -
Insurance (2,400.00) - - - - - - - - - - - -
Net Cash provided by Operating Activities (19,575.00) 7,299.75 7,299.75 7,299.75 7,299.75 7,299.75 6,299.75 7,299.75 7,299.75 7,299.75 7,299.75 7,299.75 6,299.75
Investing Activities
Cash Inflows
Capital Investment 327,610.06 - - - - - - - - - - - -
Cash Outflows
Purchase of:
Kitchen Tools (2,728.00) - - - - - - - - - - - -
Cooking Equipment (4,000.00) - - - - - - - - - - - -
Leasehold Improvements (10,000.00) - - - - - - - - - - - -
Furniture and Fixtures (12,000.00) - - - - - - - - - - - -
Stall Kiosk (120,000.00) - - - - - - - - - - - -
Net Cash provided by Investing Activities 178,882.06 - - - - - - - - - - - -
Net Cash provided by Financing Activities

Capital Withdrawals (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09) (464.09)
Net Cashflows 159,307.06 6,835.66 6,835.66 6,835.66 6,835.66 6,835.66 5,835.66 6,835.66 6,835.66 6,835.66 6,835.66 6,835.66 5,835.66
Cash, beginning - 159,307.06 166,142.72 172,978.38 179,814.03 186,649.69 193,485.34 199,321.00 206,156.65 212,992.31 219,827.97 226,663.62 233,499.28
Cash, ending 159,307.06 166,142.72 172,978.38 179,814.03 186,649.69 193,485.34 199,321.00 206,156.65 212,992.31 219,827.97 226,663.62 233,499.28 239,334.93
57
4.6 Balance Sheet
Balance S he e t
As of the ye ar e nde d
Ye ar 1 Ye ar 2 Ye ar 3 Ye ar 4 Ye ar 5
AS S ETS
Current As s ets
Cas h 239,335 385,485.18 570,141.30 729,820.05 889,381.81
Noncurrent As s ets
Kitchen Tools 2,728 2,728 2,728 2,728 2,728
Cooking Equipment 4,000 4,000 4,000 4,000 4,000
Leas ehold Improvments 10,000 10,000 10,000 10,000 10,000
Furnitures and Fixture 12,000 12,000 12,000 12,000 12,000
S tall Kios k 120,000 120,000 120,000 120,000 120,000
Total 148,728 534,213.18 718,869.30 878,548.05 1,038,109.81
Accumulated Depreciation (26,243) (52,485) (78,728) (104,971) (131,213)
TOTAL AS S ETS 361,820 481,728 640,141 773,577 906,896
LIABILITIES AND EQUITY

Current Liabilty
Income Tax Payable 11,933.79 45,991.18 71,303.94 71,420.94 71,420.94
Equity
Capital, December 31, 2023 349,886 435,736.67 568,837.36 702,156 835,475.53
TOTAL LIABILITIES AND EQUITY 361,820 481,728 640,141 773,577 906,896
4.7 Loan Repayment Schedule
Loan repayment schedule is not applicable since no borrowing was made to
finance its operations.
58
4.8 Break-even Point
The break-even point is computed as follows:
PHP % of Sales
Sales 1,662,094.45 100%
Variable Cost
Cost of Sales (755,497.48) 45.45%
Contribution Margin 906,596.97 54.55%
Fixed Cost
Stall Rental Fee (252,000.00)
Salaries and Wages (567,000.00)
Repair/Maintenance (2,000.00)
Advertising Expenses (10,175.00)
Permits and Licenses (7,000.00)
Insurance (2,400.00)
Depreciation Expense (26,242.67) (866,817.67)
Pre-tax Net Income 39,779.3
Break Even Point = Fixed Cost / Contribution Margin Ratio
Break Even Point = 886,817.67 / 54.55%
Break Even Point = 1,589,165.72
59
The break-even point indicates that when sales is at this level, the Net Income of the
business is zero. If the sales level falls below the break-even point the business will operate at
a loss. If the business sells beyond the break-even point it will render a profit.
4.9 Return of Investment
The ROI for project is as follows:
Annual Net Profit 27,845.51

= x 100
Total Capital Requirement 327,610
= 8.5%
ROI is 8.5%. It means that for every peso investment that the owners contribute, they
earn 8.5 centavos.
4.10 Financial Analysis
SUMANylicious
Statement of Changes in Equity
As of December 31, 2023
One Two Three Four Five
Capital Beg - 349,886.47 435,736.67 568,837.36 702,156.45
Initial Investment 327,610.06 0 0 0 0
Net Income 27,845.51 107,312.75 166375.858 166648.858 166648.858
Total 355,455.58 457,199.22 602,112.53 735,486.22 868,805.30
Capital Withdrawals (20% of NI) (5,569.10) (21,462.55) -33275.172 -33329.772 -33329.772
Capital, December 31, 2023 349,886.47 435,736.67 568,837.36 702,156.45 835,475.53
60

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SUMANYLICIOUS

Submitted to the Faculty of Joji Ilagan International

In Partial Fulfillment of the Requirement in the Course

ENTREPRENEURSHIP AND BUSINESS PLANNING

BALBUENA, FRANCHESCA MARIECON

DEMA-ALA, THERESA MAE

GARPA, JENSEL FAITH

Description of the Project

SUMANyliscious is a resgistered food stall as sole proprietorship located at SM

Suman is one of the Philippines' most well-known foods. SUMANylicious is a locally

expertise and excellent cooking abilities. Consequently, the sole proprietor of

SUMANylicious is a tourism student with experience operating small enterprises. In

to seek assistance from food service industry pros.

Figure 1: SUMANylicious Logo

come great business owners.

The first proponent, Ms. Franchesca Balbuena, is a third-year student at the

is pursuing a Bachelor of Science in Tourism Management. In addition to her aca-

she want to join businesses and fulfill her business goals.

Second proponent, Ms. Theresa Dema-ala, is also a third-year student of Joji

Ilagan International School of Hotel and Tourism Management, taking up Bachelor of

Science in Tourism Management. Ms. Theresa is also a business-experienced per-

ing and eating enticed her to start up business in regards to food.

ing a Bachelor of Science in Tourism Management. Ms. Faith has a background in

more about the food industry.

Fourth proponent, Ms. Vanessa Jaurigue, is currently a student at Joji Ilagan

the program of Bachelor of Science in Tourism Management. She has an extensive

great skills in the kitchen.

Fifth proponent, Ms. Kimberly Mato, is a third-year student pursuing a Bache-

of Hotel and Tourism Management. Ms. Kimberly is also a business-experienced per-

program of Bachelor of Science in Tourism Management. Ms. Roselyn is also a busi-

more experience in the cooking and business fields.

Seventh proponent, Mr. Jericho Tanghian is also a third-year student of Joji

Ilagan International School of Hotel and Tourism Management, taking up a Bachelor

of Science in Tourism Management. He does not have a background in business and

world by beginning with a small business such as SUMANylicious.

so he knows what he can do with his own firm in the future.

Project’s Contribution to the Economy

is still an unpredictable part of the conclusion of customers' preference. Therefore,

positive or negative preference of the customers.

sponsibilities. SUMANylicious will be in actual, physical, and boost function after 5

It may be regarded as a type of competition, and product and services ren-

and establishments near within SM Mall General Santos City.

helps stimulate economic growth by providing employment opportunities to people

that would satisfy the needs of others.

1.1 Description of the Product

The Philippines has a variety of history, culture, traditions, and population.

“SUMANylicious” is made of glutinous rice that has been cooked in sweetened

1.2 Comparison of the Product with Its Competitors

SUMANylicious gathered a list of both direct and indirect competitors in General

Kakanin by Mardesh. This is a sort of coffee shop/restaurant kind of place where

customer can get organic chocolate drink paired with kakanin.

kakanin, located at SM City food court, General Santos City.

the traditional “suman” in the country.

Santos City. SUMANylicious will be operating in SM Mall of General Santos City

1.4 Market Area

choose to develop or establish a business in the mall since it is easier to acquire a

1.5 Main Customers

people, of which 15-19 61,769 30,508 31,261 males and

females each 20-24 60,642 30,204 30,438 make up 50%

(According to the 25 - 29 53,191 27,054 26,137 2015 census of

General Santos 30 - 34 44,993 23,140 21,853 City).

35 - 39 40,457 20,804 19,653

40 - 44 35,633 18,202 17,431