Flavor Feast

BUSINESS PLAN

In partial fulfillment of the requirements

For the subject
ENTREP3 - Entrepreneurship

SUBMITTED TO:

Mrs. Angelica B. Evangelista

GROUP MEMBERS:
Alaiza May V. Fernandez
Staicy Lianne Jusi
Samantha Fleur Manalo
Carl Heinrich D. Melo
Phillip Anselmo D. Ocampo

November 27, 2022

Grade 12- Sodium

III. Organizational Plan

A. Company Name, Logo, and Address

FLAVOR FEAST

“On the road Feast of Flavors”

Flavor Feast’s Logo

Located at different places in Batangas city. Preparation and stocks warehouse is located
at Kumintang Ibaba, Batangas City

B. Vision and Mission

Mission

Flavor feast provides high-quality food to many people by cooking it with full effort and

making sure that every ingredient is always fresh. We are going through towns, barangays, and
street to street to be able to allow everyone to have a taste experience of a feast of flavor and

achieve the craving satisfaction they want.

Vision

Our vision is to be the customer’s on-the-go food craving place, a Jeepney food truck

where they can find and serve a variety of food. Making each struggle and craving satisfied in the

most convenient ways is possible because we go where the people go.

C. Form of Organization

Flavor Feast is a partnership business that is associated with various business

companions. The most important concern of this business is its financial success and this can be

achieved by supplying an affordable product which is best and high quality that will definitely give

the customers their needs and wants that they are craving for. Flavor Feast food business has

its key personnel that are well-trained, reliable, courteous and knowledgeable enough to run the

business. This shall be organized by the general manager, assistant general manager, marketing

head, production head, financial head and administrative head.

D. Workforce and Support Personnel

Carl Melo is the General Manager of this partnership, since he hones the highest position

in this business, he is expected to supervising and overseeing all of the activities and transactions

of his subordinates, this includes determining future changes, profitability of the business,

management of the whole business and seeking more opportunity for the sake of this business

through negotiations, merchandising and many more.

 Staicy Jusi acts as the Assistant General Manager, she is responsible for helping the

General Manager in all of his work. Her role is to give advice to the head and lessen his

responsibility in this business. She is also expected to give orders though the other members of

the business just like the General Manager.

Alaiza Fernandez is the Marketing Head of this business. She is responsible for crafting

strategies in the field of marketing which includes Digital Advertising and Communications. She

will also prepare and manage monthly, quarterly and annual budgets for the Marketing

department. Setting, monitoring and reporting on team goals.

Samantha Manalo is the Production Head of this business, her role is to plan and organize

production schedules of the business. She is also responsible for the assessment of the project

and resource requirements, estimating, negotiating and agreeing budgets and timescales with

clients and manager, ensuring that health and safety regulations are met

She also acts as the Administrative Head of this business. She is in charge of coordinating with

the administration system and general workflows in the business. Her duties include supervising

staff, facilitating communication throughout the business and developing procedures to make the

workplace more efficient.

Lastly, Phillip Ocampo acts as the Financial Head of the business. Creating forecasting

models, assessing risk in investments and ensuring all accounting activities comply with

regulations are his responsibilities. He is also responsible for crafting different kinds of financial

strategies to secure the future of the business and avoid bankruptcy.

 E. Organizational Chart

General Manager
Carl Melo

Assistant General Manager Marketing Head

Staicy Jusi Alaiza Fernandez

Production Head Financial Head Administrative Head

Samantha Manalo Phillip Ocampo Samantha Manalo

Cook Cashier Driver

Waiter

IV. Production or Technical Plan

A. Production Flow Chart/Process

Flavor Feast introduces a variety of foods from which customers can choose. However,

the production flow chart and process below will show how different products are going to be

produced with their respective required methods, machines, materials, and manpower.

I. SAUCY- BURG

STEP 1- PATTY FORMULATION

a. MATERIALS - Egg, Salt, Black Pepper, Ground Beef, and Fine Dry Bread Crumbs

 Egg- at least 1 large egg

  Salt- ½ teaspoon of salt

 Black Pepper- ½ teaspoon ground of black pepper

 Ground Beef- 1 pound of chosen type of ground beef

 Fine Dry Bread Crumbs- ½ cup of fine dry bread crumbs

a. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

b. TOOLS/MACHINE- measuring apparatus, medium bowl, whisk, and Press Patty Maker

 The burger patties are created with tools and equipment that have equivalent

connections to the process requirements. The measuring apparatuses are used to

obtain the correct measurement of materials or ingredients required to complete

the recipe. Moreover, the medium bowl is the place where the ingredients are

placed and mixed, and so the whisk is a tool to break the egg and mix the

ingredients. The press patty maker tool is used to shape the formulated patty into

a round with the proper thickness ratio.

STEP 2- COOKING PROCESS

a. MATERIALS- cooking oil, bacon, burger patties, and burger buns

 Cooking Oil- it is used to cook the bacon and burger patties, particularly canola oil

because it contains a neutral flavor.

 Bacon- it is additional toppings that acts as one of the main ingredients to give

customers a fulfilling experience.

 Burger Patties- it is the formulated patty that will serve as the main ingredient

inside the burger.

  Burger Buns- these are sliced in half and toasted, and they will hold the ingredients

and accompany the toppings.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- Kitchen tools such as pans, spatula, gas stove, and Burger Grill with

a Deep Fryer Machine.

 The following equipment is used in the cooking process of the main dishes inside Saucy-

Burg:

1. Pans- used to heat the oil to fry the bacon.

2. Gas Stove- a machine that is connected to a gas source and has a counter-tap

where kitchen pans are put to heat and cook to prepare a meal.

3. Spatula- a tool used to flip and control the material being cooked.

4. Burger Grill with a Deep Fryer Machine- this is where the burger patties will be

grilled and the burger buns will be toasted; it can also assist with other cooking

dishes.

STEP 3- SEQUENCING OF INGREDIENTS AND TOPPINGS

a. MATERIALS- additional ingredients and toppings, which are tomato, lettuce, cucumber,

cheese, and sauce that comes in different flavors such as barbecue, honey mustard, and teriyaki.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- Kitchen tongs, knives, chopping board, sauce bottle, and plate

 The listed tools perform the following tasks:

 1. The chopping board is the place where ingredients such as tomatoes,

lettuce, and cucumber are being cut using the knife to achieve their size.

2. Tongs are used to arrange the ingredients and toppings of the burger on a

plate.

3. Following that, the sauce bottle is used to apply the desired sauce flavor to

the burger.

STEP 4- PACKAGING: CAPPING & LABELING

a. MATERIALS- hamburger order, wax paper, plastic container, and printed product labels

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- printing machine and scissors

 The listed tools and materials will perform together in the following process:

1. First, the product labels will be printed using the printer machine and cut

using the scissors to achieve their size.

2. Second, the hamburger order will be covered with wax paper and put inside

the plastic container.

3. Lastly, insert the labels outside the plastic container and serve it to

customers.

II. RICE BOWL

STEP 1- FRIED RICE PREPARATION

a. MATERIALS- Egg, UFC Fun Chow Rice Mix Meaty Yang Chow, Oil, Garlic, Soy Sauce,

Salt, and Vetsin

 Egg - To mix with rice, at least three scrambled eggs must be used.

 UFC Fun Chow Rice Mix Meaty Yang Chow - 2 powder mix sachets

 Oil – 3 tablespoons of oil

 Garlic - 6 garlic cloves for a more flavorful taste

 Soy Sauce - 2 tablespoons soy sauce for color

 Salt – 3 teaspoon of salt

 Vetsin – 1 sachet

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- fork, bowl, spoon, and measuring cups

 These tools are required for making fried rice. The eggs should be placed in the

bowl. The eggs will be cracked and beaten with a fork. The spoon, on the other

hand, will be used to press the garlic cloves flat. Finally, measure cups for the soy

sauce, salt, and oil to ensure that the taste is exactly what you want.

STEP 2- FRIED RICE COOKING PROCESS

a. MATERIALS- Cooking Oil, Beaten egg, UFC Fun Chow Rice Mix Meaty Yang Chow,

Flattened garlic, Soy Sauce, Salt, and Vetsin.

 The beaten eggs would be fried in a pan of cooking oil. After frying it, set aside a

small amount of oil and leave a small amount of oil to sauté the garlic. After the
 garlic has been sautéed, the rice will be added. Finally, the chopped scrambled

eggs, powder mix, soy sauce, vetsin, and salt will be added to round out the flavor.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- pan, spatula, stove, and propane gas

 The following equipment is used in the cooking process of fried rice:

1. Pan - This is where you will sauté the garlic, mix the fried rice, and cook it.

2. Spatula - Used for frying the rice and sautéing the garlic.

3. Stove - device that uses fuel to generate heat inside or on top of the apparatus for

general warming.

4. Propane Gas - Its primary applications include home and water heating, cooking

and refrigerating food, and drying clothes

STEP 3- BUTTER GARLIC SHRIMP PREPARATION

a. MATERIALS- shrimps, butter, garlic, sugar, vetsin, and chilli garlic oil

 Shrimp – ½ Kilo of shrimp

 Butter – 2 sticks of butter

 Garlic – 7 cloves of garlic

 Sugar – 2 tablespoons of sugar

 Vetsin – 1 sachet of vetsin

 Chilli Garlic oil – 2 tablespoons

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.
c. TOOLS/MACHINE- knife/spoon, chopping board, scissors

 The following equipment is used in the preparation of butter garlic shrimp:

1. Knife / spoon - used to dice/chop the garlic cloves

2. Chopping Board – this is where to chop the garlic

3. Scissors – to cut and peel of the shrimp’s skin

STEP 4- COOKING PROCESS OF THE SHRIMP

a. MATERIALS- skinned shrimps, chopped garlic, butter, sugar, vetsin, and chilli garlic oil

 The minced garlic will be sautéed in butter. The shrimp will be added once it has

turned brown. Sugar will be added next to make the shrimp sweeter. Just add the

vetsin and chili garlic oil after that. The amount of chilli garlic oil used is determined

by the level of heat desired by the customer.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- Pan, Spatula, Stove, and Propane Gas

 The following equipment is used in the cooking process of the shrimp:

1. Pan - This is where you will sauté the garlic, mix the shrimp, and cook it.

2. Spatula - Used for mixing and sautéing the garlic.

3. Stove - device that uses fuel to generate heat inside or on top of the apparatus for

general warming

4. Propane Gas - Its primary applications include home and water heating, cooking

and refrigerating food, and drying clothes

STEP 5- PACKAGING: LABELING & SERVING

a. MATERIALS- Paper bowl with lid, Disposable Spoon and Fork, Paper Bag, and Printed

Product Labels

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- Spatula, scissors, adhesive tape, and printing machine

 The listed tools and materials will perform together in the following process:

1. First, the product labels will be printed using the printer machine and cut

using the scissors to achieve their size.

2. Then, put the fried rice onto the paper bowl using the spatula.

3. Third, put the buttered shrimp on top of the fried rice and add the chosen

toppings.

4. Fourth, surely secure the paper bowl with the lid and by adding adhesive

tape.

5. Lastly, put the paper bowl inside the brown paper bag with a disposable

spoon and fork, then seal with a sticker logo including the product name.

III. KOE N’ KIES

STEP 1- MIX THE INGREDIENTS

a. MATERIALS - all-purpose flour, baking soda, salted butter, white sugar, brown sugar,

vanilla extract, eggs, and chocolate chips.

 All Purpose Flour- 2 ¼ cups is required to ensure the finished product's

consistency.

 Baking Soda- ensure a 1 teaspoon measurement

  Salt- at least 1 teaspoon of your chosen salt.

 Butter- 1 cup or 2 sticks of softened butter

 White Sugar- ¾ cups of granulated sugar

 Brown Sugar- ensures a ¾ cups

 Vanilla Extract- at least 1 teaspoon

 Eggs- two large eggs are used in the process

 Chocolate Chips- at least 2 cups of chocolate chips, dark or milk chocolate.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- measuring apparatus, large mixing bowl, small mixing bowl, silicon

spatula and electric mixer machine.

 The listed tools and materials performs in the following process:

1. The measuring apparatuses come in different sizes, which are used to

accurately measure the needed ingredients.

2. Afterwards, in the smaller bowl, combine dry ingredients such as all-

purpose flour, baking soda, and salt.

3. Then, in the larger mixing bowl, mix the wet ingredients by beating them

together using the electric mixer, followed by adding the brown sugar and

vanilla.

4. Add eggs one at a time, and gradually add the dry mixture and butter

mixture. Use a silicone spatula to make sure that the ingredients are fully

mixed every time it adds a section of ingredients.

5. Stir in the chocolate chips in the cookie dough.

STEP 2- BAKING PROCESS

a. MATERIALS - mixture of cookies and non-stick cooking spray oil

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- parchment paper, baking sheet, ice cream scoop, wire cooling rack,

oven gloves and oven.

 The baking process will start by putting the parchment paper on the baking sheet

and then spraying non-stick cooking oil on it. The mixture of cookies will be scooped

using the ice cream scooper and will be put on the prepared parchment paper. After

that, insert the baking sheet in the oven. After a couple of minutes, the baking sheet

will be taken out of the oven using thick oven gloves. Lastly, transfer the baked

cookies.

STEP 3- PACKAGING: STORING & LABELING

a. MATERIALS - Bento box, wax paper, paper bag, ribbon, and printed product labels

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- scissors and printing machine

 The listed tools and materials will perform together in the following process:

1. First, the product labels will be printed using the printer machine and cut

using the scissors to achieve their size.

2. Second, the cookies will be placed on top of the wax paper for protection.
 3. Third, the cookies will be placed inside the bento box and will be sealed with

ribbon.

4. Lastly, it will be nicely put on a paper bag and sealed with a product logo

sticker that includes the product name.

IV. ICED DRINKS

STEP 1- MAKING AND MIXING PROCESS

a. MATERIALS - water, powdered flavor, and sweetener ingredients

 These three ingredients are going to be mixed in order to make the drink, which

comes in different flavors depending on its chosen powder flavor.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- cup and metal stirrer

 The iced drinks on the menu are created with tools and equipment that have

equivalent connections to the process requirements. Wherein the cups and metal

stirrer are used at the same time to mix the ingredients and dissolve the powder

and sweetener ingredients.

STEP 2- PREPARING PROCESS

a. MATERIALS - plastic packaging cup, add-ons toppings, syrups, and ice cubes

 The materials are utilized in the preparation process by starting to put the syrup

inside the packaging cup, followed by a couple of cubes of ice, and then pouring
 the mixed flavor drink. Lastly, add toppings above, depending on the customer's

choice.

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- syrup bottle, container, and ice cubes machine

 These tools and machines perform depending on the needs of the product being

produced. Likewise, the syrup bottle is where the syrup is placed, the container

contains the add-on toppings, and the ice cube machine makes and stores the ice

needed in the process.

STEP 3- PACKAGING: CAPPING, LABELING & SERVING

a. MATERIALS - the mix drink, plastic cups and lids, straws, bag & paper cup holder, and

printed product labels

b. LABOR- workers (the person assigned depending on the shift schedule inside the

Jeepney truck.

c. TOOLS/MACHINE- printer machine and scissors

 The listed tools and materials will perform together in the following process:

1. First, the product labels will be printed using the printer machine and cut

using the scissors to achieve their size.

2. Second, the prepared drink in the plastic packaging will be closed using its

lid.

3. Third, the printed labels will be inserted into the packaging, followed by

paper cup holders and straws.

 4. Lastly, serve the customers.

B. Suppliers

Flavor feast serves customers with fresh ingredients, all the goods you'll find in our jeep

are supplied at the new public market for the Burger and the Rice bowl meal and for Desserts

and drinks are in store in part of Batangas City where the business is located.

The following are the list of suppliers where Flavor Feast will buy the ingredients for the

various foods that be served in the jeepney food truck:

 Erning and Baby’s Meat shop

 AJ & JL Shrimp shop

 Norming’s Plastic Center

 Pretzelle Baking Supplies

 Blended Joys
 Rubric for Performance Task

CRITERIA NEEDS IMPROVEMENT ACCEPTABLE EXEMPLARY SCORE

1-7 8 -14 15 - 20
Content does not Content provides a Content is clear,
present a clear satisfactory overview concise, and effective;
Content overview of the of the business; summary provides a
business; main points summary is missing a thorough overview of
are not outlined, or few minor points, but the business, and fully
cannot be understood meets expectations outlines and describes
main points
Plan is missing a business The business idea is Presents the business
description, or clearly presented; idea thoroughly and
description of the strategic elements are effectively, including
business is vague and satisfactorily outlined; the company’s mission,
inadequately developed; with a few minor vision, goals,
few if any details are omissions, the business objectives, and overall
Organiz provided regarding plan describes the strategic direction; fully
ation product/service offered reasons for starting the outlines the reasons for
Plan and strategic elements; business, product or launching the venture,
business model is not service offered, and the and describes
sufficiently described; business model; the product/service
does not clearly describe company’s value offered, company
the benefits of the proposition is described, focus, and business
good/service offered but is less than fully model; clearly and
and how it addresses developed; business convincingly articulates
consumer needs; overall description is lacking the
 company focus is unclear some detail, but meets company’s
minimum standards distinctive value
proposition

Technical plan is not Technical plan is Clearly outlines and

provided, or is outlined, but less than describes the marketing
inadequate, imprecise, or fully described; the plan plan and an effective
incomplete in significant summarizes the overall marketing
respects; description of marketing strategy, but is strategy for the
important characteristics missing a few elements; proposed new
of the marketing strategy some specifics regarding enterprise; provides
Technic is vague and lacking pricing, promotion, details regarding
al Plan detail; a sales advertising, distribution, pricing, promotion,
management plan is not media usage, public advertising, distribution,
identified or not relations, and web/social media usage, public
sufficiently described; a media presence are relations, and
budget for the marketing provided, but some web/social media
plan is not provided, or is details are not described; presence; fully describes
missing important the plan adequately sales management plan
elements, is unrealistic, addresses a sales and composition of sales
and/or is incorrectly management plan, and a force; provides a
prepared satisfactory budget is comprehensive and
provided detailed budget for
marketing plan
Writing Skills
No writing mechanics
Mechanics errors on Occasional mechanics
errors; writing style is
every page. Writing style errors. Writing style is easy for reader to follow.
lacks clarity to the point easy for reader to follow.
of not being
understandable.
 Total Score (80)

References:
Pineda, Ariel D., (2019), Entrepreneurship Fundamentals, MINDSHAPERS CO., INC.
https://www.smartsheet.com/sites/default/files/2020-05/IC-Business-Plan-Rubric-
10809_PDF.pdf

Prepared by:
Mrs. Angelica B. Evangelista
ABM/ICT - Faculty