FORMATION

ANNEX Z
DOLE KABUHAYAN PROGRAM
GROUP BUSINESS PLAN

I. PROJECT BRIEF

Proponent ACP/Proponent Beneficiary : GOD’S GRACE LIVELIHOOD ASSOCIATION

Proposed Business Project : SUGBAHAN NI MANG BUYONG’S

No. of Beneficiaries : 15

Total Project Cost :₱

DOLE Support :₱

Proponent ACP/Proponent :₱

Contact Person : PAUL MELIZA M. ESCORO

Contact Number : 09066915550

II. EXECUTIVE SUMMARY

A. Marketing Aspect
Our target market is individuals and families who enjoy eating grilled chicken and other
grilled dishes. There is a high demand for grilled chicken in the area, but there are
limited options for affordable and high-quality meals. Our restaurant aims to fill this
gap by offering unique and flavorful grilled chicken dishes that are affordable and
delicious.

B. Production Aspect
Our restaurant will specialize in grilled chicken dishes. We will also offer sides such as
beef soup and atsara to complement our chicken dishes. In addition to dine-in, we will
also offer takeout and delivery services to cater to our customers' needs .

C. Management Aspect
Our restaurant will operate six days a week, from Monday to Saturday, from 10:00 am
to 8:00 pm. Our management team consists of experienced professionals who have a
strong background in the food service industry. We will also ensure that our employees
receive proper training and provide a positive work environment to promote
productivity and customer satisfaction.

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D. Financial Aspect

For this project, the proponent needs a start-up capital of One Hundred Seventy Four Thousand
Two Hundred and Sixty Five pesos (P 250,000.00) for the direct materials. With this grant from
DOLE-10 Cagayan de Oro City Field Office, the God’s Grace Livelihood Association could
purchase for the first cycle of the business. The proponent in this regard is expected to double
the start-up capital in the next three (3) years in operation.

E. Collaboration of stakeholder’s Commitments (Organization /ACP, beneficiaries, etc.)

The God’s Grace Livelihood Association work together as one with the help of Department of
Labor (DOLE) in full submission to their rules and regulation. In proper coordination and
collaboration our skills help to develop a better understanding of the issues and challenges
involved in achieving our goal and objectives.

III. ORGANIZATION/ACP/PROPONENT OVERVIEW

A. History

The early inhabitants built settlements, which were also called barangays. Barangay Camaman-
an was a simple community. By the time that they were in a group sharing, they had shared
about different ideas for moving their lives and businesses forward.

Barangay Camaman-an is known as being good for trade and private business. In addition, the
DOLE livelihood program encourages barangays that require assistance with their businesses.
We were fortunate to enter a livelihood business year of 2023 with a DOLE-registered
association of 15 members. The dedication of working as volunteers with love allows us to thrive
as a group. 

B. Vision

Our goal at Sugbahan Ni Mang Buyong’s is to be the top destination for high-quality, healthy
grilled chicken meals, known for our commitment to using fresh ingredients and providing
exceptional customer service. We strive to create a loyal customer base and positively impact
our community through our business.

C. Mission

 Provide affordable but quality food products

 High customer satisfaction
 Provide employment in the community
 Value the worth of each employee.

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D. Organizational Structure

President

Vice President Secretary

Treasurer Auditor

Public Information Officer

Public Information Officer

E. Address/location

Our address is located at Barangay Camaman-an, Cagayan de Oro City.

IV. INTRODUCTION

A. Background Information

This project is born from the association’s goal to help its members and eventually the
community in providing good quality product within the community. Currently, the proposed
project location is situated in a place where number of consumers/customers are a lot.

Through this project, it would serve as an avenue for the association to generate income that
would help the economy. It will attract new customers from nearby barangays thereby
increasing transactions and sales which shall soon lead to expansion. This could greatly impact
the social and economic aspects of the beneficiaries and the community.

Chicken inasal, commonly known simply as inasal, is a variant of the Filipino chicken dish known
as lechon manok. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and
annatto, then grilled over hot coals while basted with the marinade. It is served with rice,
calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused
with garlic, chili peppers and langkawas). A common dish in the Visayas, it is a popular specialty
in the city of Bacolod, where an entire street market is dedicated to local dishes, particularly
inasal. A sign in the heart of the market reads "Manokan Country" (literally "Chicken Country" in
Hiligaynon). Many restaurant chains are famous for serving inasal, like Bacolod Chicken Inasal
and Mang Inasal, which originated in Iloilo City.

The origin of inasal's popularity can be traced back to Bacolod's Cuadra Street (Chicken Alley) in
the 1970s. However, there are also several accounts implicating the existence of inasal in Iloilo's

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Fort San Pedro area during the Spanish colonial period. Nonetheless, the tastes of inasal in the
two cities are different. Many people believe that Bacolod's inasal has a slightly sour base flavor,
while Iloilo's has a sweet flavor; hence, the taste of inasal in the restaurant chain Mang Inasal.

B. Purpose and objectives of the proposed business

The purpose of this project is to continuously generate income for the association through
economic activity and ensure economic stability. This will serve as an avenue for consumers to
access goods and quality product.

Objectives:
a. To generate highest profit possible through selling of goods
b. To provide quality product and services
c. To improve the lives of the members

C. Direct and indirect beneficiaries

At least 50 households and more than 150 private establishments will benefit directly from this
project. The immediate family members of the association will also help in marketing the
business of the organization and can participate in the supply chain. However, school-age
children below 18 years old and the senior citizen should not be allowed to work in this
proposed project.

Indirectly, the local community will also benefit from the program. They are potential suppliers
of the raw materials that the project needs. They can easily access and they don’t need to go to
the mall to find food. They will save their time, effort and fare.

D. Brief description of the proposed business

Sugbahan ni Mang Buyongs is a grilled chicken restaurant that aims to provide high-quality,
affordable, and delicious meals to customers. We plan to establish our restaurant in a strategic
location with high foot traffic to attract a wide range of customers.

The president down to the members will be required to update and maintain transparency in
the business operation. Necessary trainings and documents such as permits to comply with
government regulations is to be given attention for the smooth business implementation.

V. THE PROPOSED BUSINESS/PROJECT

A. MARKETING PLAN

i. Analysis of the market

In 2023, Cagayan de Oro City's food industry is growing rapidly, with established grilled
chicken businesses in the market. However, there is an opportunity for new entrants who

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offer healthy and affordable options to capture a portion of the market, particularly among
young professionals and families. To succeed, consider a location with high foot traffic, and
utilize social media to build brand awareness.

ii. Products or services to be offered

The main goods and commodities sold to customers are grilled chicken, beef soup and atsara.
A simple case-by-case study is necessary to decide if a product we add more items to the
menu is marketable since this varies from one item to another, the purchaser analysis is
crucial for a rise in business sales. To draw clients and create customer loyalty, the store must
offer a number of options.

iii. Brand Strategy

The Sugbahan Ni Mang Buyong’s name itself is their brand. Their way of doing things with
integrity is a good name of the organization. By maintaining the good values and culture in
handling transactions with their members and customers, with their suppliers and partners is
a brand that will retain good customers.

iv. Distribution strategy

Workforce management is about getting the most out of employees. In a distribution station,
the majority of cost is the labor force required to run the business. Labor expense is typically
between 20% and 70% of overall organization costs, so even small reductions substantially
improve margins.

v. Product strategy

The God’s Grace Livelihood Association has a strategy to focus on lower cost of items at a
consistent level of quality. Initially the organization has to familiarize the terms and
agreement with suppliers by getting smaller stocks of various goods just to know saleable and
fast moving items and to establish relationship with the supplier.

vi. Pricing

Just as the right price is one that customers will pull the trigger on quickly, prices of items
sold in the store shall be at a lower price for a reasonable cost.

vii. Promotion Strategy

The organization will adopt promotion strategy that are price discounting and product
bundling. Price Discounting until now, this technique was mainly used to acquire new
customers to try products. Today, this type of push strategy can be carried out in a much

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more targeted way, in areas with a high concentration of families; price discounts can be
applied to basic commodity products to drive incremental sales.

Product bundling: This technique can be used for market penetration, sometimes offering a
product with a perceived higher value for the client. A strong marketing campaign and
promotion strategy aimed at driving distribution of offering a lower-cost alternative. Using
social media marketing, design attractive sales commission and incentives, adopt also
customer loyalty bonus for the members and giving discounts.

viii. Prospective buyers

We offer high-quality, healthy, and affordable options for students, employees and
passersby.
Our menu includes a variety of choices to cater to different tastes and preferences, and we
take pride in providing exceptional customer service

B. PRODUCTION PLAN

i. Production Plan

Relevant machines and other operating equipment’s necessary for processing of food,
cooking, and preparation of the goods are needed. The availability of the equipment’s is to
ensure that the quality of the food items is not compromised at any rate. The company
through its processing manager has set out a clear procedure of food preparation and
standards of hygiene expected. The procedures resonate with diverse types of foods to
avoid exposing customers to severe risks. The plan of manufacturing starts in the institution
by acquisition of raw food, processing and serving to customers. The restaurant will be
opened at 10:00am to 8:30pm and a possible extension of working hour.

When the store is open, this will all flow accordingly:

Dining Area:
We will first clean the dining area for a good ambiance, and with this sanitation and
disinfection of the dining area, we will secure the safety of our customers.

Production area/Kitchen:
1. Cleaning and disinfection of production area.
2. Observe FIFO (First In First Out)
3. Prepare all ingredients and cooking equipment’s and materials for cooking
3.1 Procedure:
In a large bowl, place the garlic, ginger, and vinegar, a small amount of sugar,
tanglad, calamansi juice, salt, and pepper. Mix all the ingredients then add the chicken
meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After
30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to

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marinate the meat overnight since the acid of the vinegar will completely break down
the enzymes of the meat.

Meanwhile in a saucepan, over low fire, put margarine and annatto seeds. For few
minutes, continue stirring until the margarine melts and the annatto seeds are well
infused and have developed a deep orange color. Turn off heat then add a small amount
of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with
cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side
down, basting it once in a while. As much as possible do not turn the meat more than
twice since the result will be drier meat.

Serve while hot together with steamed rice paired with grilled oysters and sinamak or
soy sauce with calamansi and siling labuyo (red chili peppers).

Washing area:
1. We will disinfect and sanitized the utensils.
2. We will prepare the utensils needed in dining and production area.

Operational flow:
The customer will order from the cashier and pay the desired amount for his or her order.
The cashier will give the order slip to the cook, and the cook will prepare the meal. If the
meal is ready to serve, the cook will call the server to serve the meal to the customers.

If the customers are already finished, the server will collect the dishes, clean the table, and
send the dishes to the washing area. The other server will wash the dishes.

Closing flow:
 The inventory clerk will check all the ingredients and other raw materials needed in
the production. After inventory, the inventory clerk will call the supplier and order
the lacking raw materials needed in the next day.

 The cashier will count the money or checking the amount of sales on the day. The
cashier will also secure the money and surrender it to the manager.

 The server will clean the dining area and washing area.

ii. Plant/workplace

If the proposed project is approved, the organization will rent an area and has already
targeted a desired space that has the potential to earn a lot of profit and sales. The target
space and location are enough for the start of our project.

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iii. Raw Materials

Chicken are always available in the market and other raw materials needed in our proposed
project are also available in the local market. We are looking for partner supplier with the
same vision of the organization. Please see the G.i. cost of raw materials for the list of
materials or ingredients needed for our proposed project.

iv. Personnel

The management team directly involved in the operation will be the people who will handle
the proposed business. The organization will just require more time and more commitment
to the team. But of course the team will undergo orientation and review on the business
flow and the system needed to be adopted for this business to run efficiently and profitably.
There will be tools and certain controls that the organization needs to install. The
orientation will also include discussion on safety protocol and financial management.

v. Safety and Health

The organization will abide what has been required by the agency concerns about safety,
proper sanitation and hygiene. We will closely coordinate with the local government for
their guidance and advice especially for the required compliance on covid and other health
protocol. All the PMT will required is required to get a white card that will be issued by the
city health. For the member of the association all of them are insured in a private insurance
company.

vi. Facilities required and their production capacity

This proposed business needs stock room and space as display area. Display racks are also
necessary, hanging cabinets and refrigerator is also important. One Computer set is also
needed and Retail Point on Sale (POS) is very crucial for the business.

C. MANAGEMENT PLAN

The proposed project has a vibrant management team. The managers’ role in the institution is to
formulate operating guidelines and coordinate affairs at all levels of operation in ensuring that
target objectives are met. They are the custodian of the business plan as they work towards
ensuring its holistic implementation. They set strategies both operational and non-operational;
formulate goals, and production systems. Below the managers is support staff whose role is to
deliver services to customers based on the set procedures. They are to serve or attend to
customers, prepare meals and beverages, and enhance hygiene of the vicinity. The institution’s
management team and staff structure is provided below.

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i. Composition of the Project Management Team

The success of the association’s business will depend on the member’s dedication, hard work
and performance of their respective duties and responsibilities as mentioned in the constitution
and by-laws.

To sustain a reasonable atmosphere of the business, the President and the Vice President of the
group would consider the recommendations from their members when making decisions. The
Project Management Team (PMT) will compose of Manager, Purchaser Inventory Clerk, Cashier,
Cook and Server. Both will receive a compensation based on the agreed salary scheme with the
association. The officers must see to it that the business will withstand, through close
supervision and monitoring, not only on sales but on the expenses.

ii. Specific Duties and Responsibilities

Position: Manager
Status: Fulltime
Job Description:

 Is in charge of the company’s whole service.

 In in charge of workers and workplace’s sanitation.
 Accomplishes department objectives by managing staff; planning and evaluating
department activities.
 Make policy and action recommendations to management to help develop the
framework.
 Report any violation/s in policies and guidelines to resolve issues and concerns.
 Perform other duties and responsibilities as authorized by the constitution and by-laws
of the association or board of directors and general assembly.

Position: Purchaser/Inventory Clerk

Status: Fulltime
Job description:

 Testing and tracking the amount of loaded and unloaded goods.

 Keep a master list of all products, including their names, brands, and sizes.
 Write a report for a daily reports.

Position: Cashier/ Store Attendant

Status: Full Time
Job Description

 She or he is in charge of all sales sets in the store.

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 He or she is in charge of compiling monthly reports and maintaining a cash book.

Position: Cook

 He/she will prepare for marinating

 He/she is in charge in checking the quality of the meat
 He/she will the one who will cook
 He/she will insure the first in first out of the products

Position: Server

 He/she is the one who will serve the finish product to the customers
 He/she is the maintaining the good and clean dining area.
 He/she will assign in checking and monitoring of the status of each utensils, table and
chairs.
 He/she will also assign in washing the dishes.
 He/she will also take note the order of the costumers.

D. BUSINESS STRUCTURE

Manager

Purchaser/ Inventory Clerk

Server Cashier Cook

E. SPECIFIC TRAINING NEEDS

The trainings needed for those who are directly involved in the operation are basic accounting
and auditing, simplified bookkeeping system, policy making, and entrepreneurship development
training, safety measurement in preparing food. At any rate, by monitoring and evaluating the
project by the Department of Labor and Employment, training needs could be determined.
Trainings may be conducted during the pre-implementation phase or in the post-implementation
phase.

F. PROFIT SHARING

The profit sharing scheme in our project will be divided by three, 60% for patronage fund, 35% is
for general fund and the 5% will be for the training fund for the future purposes and
development of skills and knowledge.

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G. FINANCIAL PLAN

i. Cost of Direct Raw Materials

Particulars Quantity Unit Cost Total Cost

Kopiko Twin Black Sachet 25g 30 ₱ 124.00 ₱ 3,720.00

bundles 10's
Kopiko Twin Brown Sachet 25g 30 ₱ 124.00 ₱ 3,720.00
bundles 10's
Kopiko Twin Blanca Sachet 30g 30 ₱ 124.00 ₱ 3,720.00
bundles 10's
Nescafe Original Sachet 28g 10's 30 ₱ 90.00 ₱ 2,700.00

Nescafe Brown Sachet 28.5g 10's 30 ₱ 90.00 ₱ 2,700.00

Nescafe Creamy White Sachet 10's 30 ₱ 90.00 ₱ 2,700.00

Greatest Original Sachet 3in1 30g 30 ₱ 84.00 ₱ 2,520.00

10's
Greatest Twin White Sachet 10's 30 ₱ 84.00 ₱ 2,520.00

Bear Brand Swak 33g 8's 30 ₱ 95.00 ₱ 2,850.00

Birch Tree Sachet 26g 8's 30 ₱ 80.00 ₱ 2,400.00

Birch Tree 300g 10 ₱ 100.00 ₱ 1,000.00

Milo Sachet 24g 12's 30 ₱ 112.00 ₱ 3,360.00

Angel Evaporada 410ml 10 ₱ 35.00 ₱ 350.00

Angel Condensada 380g 10 ₱ 52.00 ₱ 520.00

Angel Evaporated Filled Milk 410ml 10 ₱ 47.00 ₱ 470.00

Jersey Evaporated Milk 370ml 10 ₱ 33.00 ₱ 330.00

Jersey Condensada 370 ml 10 ₱ 45.00 ₱ 450.00

Argentina Beef Loaf 150g 10 ₱ 25.00 ₱ 250.00

Argentina Corn Beef 150g 10 ₱ 37.00 ₱ 370.00

Argentina Beef Loaf 250g 10 ₱ 35.00 ₱ 350.00

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Particulars Quantity Unit Cost Total Cost

Argentina Corn Beef 260g 10 ₱ 60.00 ₱ 600.00

Holiday Beef Loaf 150g 10 ₱ 23.00 ₱ 230.00

Holiday Corn Beef 160g 10 ₱ 23.00 ₱ 230.00

Holiday Beef Loaf 215g 10 ₱ 35.00 ₱ 350.00

Holiday Corn Beef 215g 10 ₱ 55.00 ₱ 550.00

Lucky Me Pancit Canton Original 20 ₱ 12.00 ₱ 240.00

Lucky Me Pancit Canton Chillimansi 20 ₱ 12.00 ₱ 240.00

Lucky Me Pancit Canton Kalamansi 20 ₱ 12.00 ₱ 240.00

60g
Lucky Me Pancit Canton Extra Hot 20 ₱ 12.00 ₱ 240.00

Lucky Me Mami Chicken 55g 20 ₱ 11.00 ₱ 220.00

Lucky Me Mami Beef 55g 20 ₱ 11.00 ₱ 220.00

Quick Chow Mami Chicken 20 ₱ 10.00 ₱ 200.00

Quick Chow Mami Beef 20 ₱ 10.00 ₱ 200.00

Mega Sardines 155g 10 ₱ 25.00 ₱ 250.00

Mega Sardines Hot Chilli 155g 10 ₱ 25.00 ₱ 250.00

Mega Sardines Tomato Sauce 425g 10 ₱ 25.00 ₱ 250.00

Mega Sardines Hot Chilli 425g 10 ₱ 25.00 ₱ 250.00

Silver Swan Pouch 200ml Soy Sauce 20 ₱ 10.00 ₱ 200.00

Silver Swan 1L Soy Sauce 5 ₱ 56.00 ₱ 280.00

Silver Swan 385ml Soy Sauce 5 ₱ 24.00 ₱ 120.00

Datu Puti 200ml Soy Sauce 20 ₱ 12.00 ₱ 240.00

Datu Puti 385ml Soy Sauce 10 ₱ 23.00 ₱ 230.00

Datu Puti 1L Soy Sauce 5 ₱ 52.00 ₱ 260.00

Silver Swan Pouch 200 ml Vinegar 20 ₱ 45.00 ₱ 900.00

Silver Swan 350ml Vinegar 5 ₱ 19.00 ₱ 95.00

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Particulars Quantity Unit Cost Total Cost

Silver Swan 1L Vinegar 5 ₱ 45.00 ₱ 225.00

Datu Puti 200 ml Vinegar 20 ₱ 12.00 ₱ 240.00

Datu Puti 385 Vinegar 5 ₱ 22.00 ₱ 110.00

Datu Puti 1kl Vinegar 5 ₱ 160.00 ₱ 800.00

Surf Powder Cherry Blossom 65g 20 ₱ 37.00 ₱ 740.00

6's
Surf Powder Kalamansi 65g 6's 20 ₱ 37.00 ₱ 740.00

Surf Powder Purple Blossom 65g 20 ₱ 37.00 ₱ 740.00

6's
Surf Powder Sun Fresh 1.1 kg 5 ₱ 110.00 ₱ 550.00

Pride Powder Sakura with Fabcon 5 ₱ 110.00 ₱ 550.00

1.1kg
Pride Powder Kalamansi 1.1kl 5 ₱ 110.00 ₱ 550.00

White Sugar 1 sack 1 ₱ 5,000.00 ₱ 5,000.00

Brown Sugar 1 sack 1 ₱ 4,500.00 ₱ 4,500.00

Palm Oil 1kl 10 ₱ 156.00 ₱ 1,560.00

Young Chow Rice 5 kls. 10 ₱ 255.00 ₱ 2,550.00

Young Chow Rice 25 kls. 10 ₱ 1,230.00 ₱ 12,300.00

Egg(Large) 20 ₱ 250.00 ₱ 5,000.00

Chippy Red 27g 10 ₱ 9.00 ₱ 90.00

Chippy Blue 27g 10 ₱ 9.00 ₱ 90.00

Chippy Green small 10 ₱ 9.00 ₱ 90.00

Mr. Chips 27g 10 ₱ 7.00 ₱ 70.00

Oishi 24g 10 ₱ 8.00 ₱ 80.00

Piattos 40g 10 ₱ 16.00 ₱ 160.00

Nova 40g 10 ₱ 17.00 ₱ 170.00

Clover 55g 10 ₱ 23.00 ₱ 230.00

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Particulars Quantity Unit Cost Total Cost

Crisscross 25g 10 ₱ 7.20 ₱ 72.00

Roller Coaster 24g 10 ₱ 8.00 ₱ 80.00

Chiz curls 18g 10 ₱ 8.00 ₱ 80.00

Mang Juan 26g 10 ₱ 8.00 ₱ 80.00

Fudge Bars 40g 10's 2 ₱ 75.00 ₱ 150.00

Sky flakes Biscuits 25g 24's 2 ₱ 131.00 ₱ 262.00

Bingo Biscuits 28g 10's 2 ₱ 62.00 ₱ 124.00

Fita Biscuits 30g 15's 2 ₱ 87.00 ₱ 174.00

Rebisco Biscuits 10's 2 ₱ 58.00 ₱ 116.00

Cream – 0 Biscuits 33g 10's 2 ₱ 72.00 ₱ 144.00

Snow bear candy 1 ₱ 99.00 ₱ 99.00

Kendi mint candy 1 ₱ 95.00 ₱ 95.00

Mentos candy 135g 50's 1 ₱ 42.00 ₱ 42.00

White rabbit candy 1 ₱ 95.00 ₱ 95.00

Fres candy 1 ₱ 38.00 ₱ 38.00

Minute maid juice 180g 3 ₱ 156.00 ₱ 468.00

Zest – o juice 200ml 3 ₱ 120.00 ₱ 360.00

Yakult 5 ₱ 55.00 ₱ 275.00

Mineral water 350 ml 20 ₱ 12.00 ₱ 240.00

Mineral water 500 ml 20 ₱ 13.00 ₱ 260.00

Mineral water 1lr 20 ₱ 17.00 ₱ 340.00

C2 juice tea apple 230 ml 5 ₱ 312.00 ₱ 1,560.00

C2 juice tea apple 350 ml 5 ₱ 624.00 ₱ 3,120.00

C2 juice tea apple 500 ml 5 ₱ 768.00 ₱ 3,840.00

C2 juice tea lemon 230 ml 5 ₱ 312.00 ₱ 1,560.00

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Particulars Quantity Unit Cost Total Cost

C2 juice tea lemon 355 ml 5 ₱ 624.00 ₱ 3,120.00

C2 juice tea lemon 500 ml 5 ₱ 768.00 ₱ 3,840.00

Colgate sachet 11's 10 ₱ 100.00 ₱ 1,000.00

Close up sachet 11's 10 ₱ 100.00 ₱ 1,000.00

Safeguard small 10 ₱ 90.00 ₱ 900.00

Bioderm 60g 10 ₱ 17.00 ₱ 170.00

Modess Napkin 10's 5 ₱ 122.00 ₱ 610.00

Charmie napkin 12's 5 ₱ 28.00 ₱ 140.00

Sisters napkin 12's 5 ₱ 32.00 ₱ 160.00

Whisper Napkin 8's 5 ₱ 45.00 ₱ 225.00

Charmie pantyshield 8's 3 ₱ 28.00 ₱ 84.00

Sister pantyshield 4's 3 ₱ 30.00 ₱ 90.00

EQ diaper small 42's 2 ₱ 230.00 ₱ 460.00

EQ diaper medium 38's 2 ₱ 230.00 ₱ 460.00

EQ diaper large 54's 2 ₱ 340.00 ₱ 680.00

EQ diaper XL 30's 2 ₱ 230.00 ₱ 460.00

Pampers diaper small 4's 4 ₱ 45.00 ₱ 180.00

Pampers diaper medium 16's 2 ₱ 192.00 ₱ 384.00

Pampers diaper Large 14's 2 ₱ 192.00 ₱ 384.00

Pampers diaper XL 12's 2 ₱ 192.00 ₱ 384.00

Lampin diaper small 42's 2 ₱ 246.00 ₱ 492.00

Lampin diaper medium 2 ₱ 238.00 ₱ 476.00

Lampin diaper Large 34's 2 ₱ 241.00 ₱ 482.00

Palmolive Shampoo sachet 6's 20 ₱ 38.00 ₱ 760.00

Dove Shampoo sachet 6's 20 ₱ 38.00 ₱ 760.00

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Particulars Quantity Unit Cost Total Cost

Gard Shampoo sachet 11's 20 ₱ 58.00 ₱ 1,160.00

Head & Shoulder Shampoo sachet 20 ₱ 135.00 ₱ 2,700.00

Sunsilk Shampoo sachet 6's 20 ₱ 38.00 ₱ 760.00

Pantene Shampoo sachet 6's 20 ₱ 38.00 ₱ 760.00

Cream Silk Conditioner 20 ₱ 39.00 ₱ 780.00

Dove Conditioner 10ml 6's 20 ₱ 43.00 ₱ 860.00

Keratine conditioner 10ml 6's 20 ₱ 43.00 ₱ 860.00

Surf Bar 360g 5 ₱ 28.00 ₱ 140.00

Tide Bar 5 ₱ 40.00 ₱ 200.00

Total   ₱ 120,815.00

ii. Cost of Direct Labor

Particular Quantity Rate/Day Duration Amount

Store Clearing, Fixing and installation of racks and shelves
Carpenter 1 500.00 5 ₱ 2,500.00
Labor 2 405.00 5 ₱ 4,050.00
Total Labor Cost ₱ 6,550.00

iii. Overhead Cost

Particulars Quantity Monthly Annually

Admin Cost: (Honoraria)      

Manager 1 ₱ 9,500.00 ₱ 114,000.00

Purchaser/Inventory Clerk 1 ₱ 8,000.00 ₱ 96,000.00

Cashier/Store attendant 1 ₱ 8,000.00 ₱ 96,000.00

Sub-total   ₱ 25,500.00 ₱ 306,000.00

Electric bill   ₱ 1,250.00 ₱ 15,000.00

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Transportation   ₱ 2,200.00 ₱ 26,400.00

Total   ₱ 28,950.00 ₱ 347,400.00

iv. Pre-Operating Expenses

Particulars Quantity Unit Cost Total cost

Training   ₱ 30,000.00 ₱ 30,000.00

Materials for building   ₱ 14,000.00 ₱ 14,000.00

Business Permit   ₱ 7,500.00 ₱ 7,500.00

Total   ₱ 51,500.00

v. Training Expenses Details

Particulars Quantity Duration Unit Cost Total Cost

Meals and Snacks 15 3 ₱ 450.00 ₱ 20,250.00

Resources Persons PF 1 3 ₱ 1500.00 ₱ 4,500.00

Venue Rentals 3 ₱ 1500.00 ₱ 4,500.00

Training Materials       ₱ 750.00

Total   ₱ 30,000.00

vi. Capital Outlay

Particulars Quantity Unit Cost Total Cost
Weighing Scale 20 kg 1 ₱ 1,950.00 ₱ 1,950.00
FUJIDENZO INR-100S 10 CU.FT. 1 ₱ 21,500.00 ₱ 21,500.00
Two Door Refrigerator
Total     ₱ 23,450.00

vii. Project Cost

Particulars Total Cost DOLE Proponent

Cost of Direct Raw Materials ₱120,815.00 ₱120,815.00

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Particulars Total Cost DOLE Proponent

Cost of Direct Labor ₱6,550.00 ₱6,550.00

Capital Outlay ₱23,450.00 ₱23,450.00

Overhead Cost - - -
Admin Cost: (Honoraria) ₱25,500.00 ₱25,500.00

Utilities Expenses ₱1,250.00 ₱1,250.00

Transportation ₱2,200.00 ₱2,200.00

Operating Expenses
Training ₱30,000.00 ₱30,000.00

Materials for building ₱14,000.00 ₱14,000.00

Permit/License ₱7,500.00 ₱7,500.00

Total ₱231,265.00 ₱174,265.00 ₱57,000.00

H. PROJECTED FINANCIAL STATEMENT

i. Projected income statement

Particular Year 1 Year 2 Year 3

Income:      

Cash sales ₱3,479,472.00 ₱4,175,366.40 ₱5,010,439.68

Other Income ₱18,000.00 ₱17,500.00 ₱18,200.00

Total Income ₱3,497,472.00 ₱4,192,866.40 ₱5,028,639.68

Less: Cost of sale

Purchases ₱2,783,577.60 ₱3,340,293.12 ₱4,008,351.74

Add: Freight In ₱54,000.00 ₱58,000.00 ₱63,000.00

Total Cost of sales ₱2,837,577.60 ₱3,398,293.12 ₱4,071,351.74

Less: Inventory ₱14,895.00 ₱17,874.00 ₱21,449.00

Stocks available for sale ₱2,822,682.60 ₱3,380,419.12 ₱4,049,902.74

Gross Income ₱674,789.40 ₱812,447.28 ₱978,736.94

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Particular Year 1 Year 2 Year 3

Less: Operating Expenses

Utilities ₱15,000.00 ₱18,000.00 ₱18,200.00

Transportation ₱26,400.00 ₱25,300.00 ₱27,200.00

Honorarium ₱306,000.00 ₱306,000.00 ₱306,000.00

Permits and licenses ₱7,500.00 ₱7,500.00 ₱7,500.00

Depreciation ₱2,345.00 ₱2,345.00 ₱2,345.00

Materials for ₱14,000.00 ₱8,500.00 ₱250,000.00

building/renovation
labor ₱6,550.00 ₱4,500.00 ₱75,000.00

Insurance ₱2,100.00 ₱2,100.00

Office Supplies ₱10,000.00 ₱11,500.00 ₱11,100.00

Total Operating Expenses ₱387,795.00 ₱385,745.00 ₱699,445.00

Total Income ₱286,994.40 ₱426,702.28 ₱279,291.94

ii. Profit Sharing

Patronage Fund 60 % ₱172,196.64 ₱256,021.37 ₱167,575.16

General fund 35% ₱100,448.04 ₱149,345.80 ₱97,752.18

Training fund 5% ₱14,349.72 ₱21,335.11 ₱13,964.60

iii. Projected Cash flow statement

Particular Year 1 Year 2 Year 3

Cash Inflow      

Cash Balance Beginning ₱559,546.90 ₱825,021.73

Cash Sales ₱3,479,472.00 ₱4,175,366.40 ₱5,010,439.68

Grant From DOLE ₱250,000.00

Other Income ₱18,000.00 ₱17,500.00 ₱18,200.00

Member's Contribution ₱57,000.00

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Total Cash Inflow ₱3,804,472.00 ₱4,752,413.30 ₱5,853,661.41

Cash Outflow

Light and Water ₱15,000.00 ₱18,000.00 ₱18,200.00

Salaries ₱306,000.00 ₱306,000.00 ₱306,000.00

Transportation ₱26,400.00 ₱25,300.00 ₱27,200.00

Office Supplies ₱10,000.00 ₱11,500.00 ₱11,100.00

Labor ₱6,550.00 ₱4,500.00 ₱75,000.00

business permit/renewal ₱7,500.00 ₱7,500.00 ₱7,500.00

Building Materials ₱14,000.00 ₱8,500.00 ₱250,000.00

Insurance ₱- ₱2,100.00 ₱2,100.00

Purchases of Goods ₱2,837,577.60 ₱3,398,293.12 ₱4,071,351.74

Accounts payable ₱19,552.50 ₱143,353.45 ₱275,268.37

Equipment depreciation cost ₱2,345.00 ₱2,345.00 ₱2,345.00

Total Cash Out Flow ₱3,244,925.10 ₱3,927,391.57 ₱5,046,065.11

Cash Balance End ₱559,546.90 ₱825,021.73 ₱807,596.30

iv. Projected Balance Sheet

Particular Year 1 Year 2 Year 3

ASSETS      
Current Assets

Cash ₱559,546.90 ₱825,021.73 ₱807,596.30

Other income ₱18,000.00 ₱17,500.00 ₱18,200.00

Inventory End ₱14,895.00 ₱17,874.00 ₱21,449.00

Total Current Assets ₱592,441.90 ₱860,395.73 ₱847,245.30

Fixed Assets
Equipment ₱23,450.00 ₱21,105.00 ₱18,760.00

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Particular Year 1 Year 2 Year 3

LESS: Depreciation cost ₱2,345.00 ₱2,345.00 ₱2,345.00

Depreciated Cost ₱21,105.00 ₱18,760.00 ₱16,415.00

Total Fix Assets ₱21,105.00 ₱18,760.00 ₱16,415.00

TOTAL ASSESTS ₱613,546.90 ₱879,155.73 ₱863,660.30

 
LIABILITIES, GRANT & EQUITY

Liabilities
Patronage Refund ₱172,196.64 ₱256,021.37 ₱167,575.16

Training Fund ₱14,349.72 ₱21,335.11 ₱13,964.60

Insurance ₱- ₱2,100.00 ₱2,100.00

Accounts Payable ₱19,552.50 ₱143,353.45 ₱275,268.37

TOTAL LIABILITIES ₱206,098.86 ₱422,809.93 ₱458,908.12

DOLE GRANT ₱250,000.00 ₱250,000.00 ₱250,000.00

Equity

Members Contribution ₱57,000.00 ₱57,000.00 ₱57,000.00

Income ₱100,448.04 ₱149,345.80 ₱97,752.18

Total Equity ₱157,448.04 ₱206,345.80 ₱154,752.18

TOTAL LIABILITIES, GRANT & ₱613,546.90 ₱879,155.73 ₱863,660.30
EQUITY

VI. COLLABORATION WITH STAKEHOLDERS COMMITMENT

The members of God’s Grace Livelihood Association are responsible and very willing to give their
commitments to support to the best of their ability to make this business operational and profitable. As
members of the God’s Grace Livelihood Association, it is their commitment to protect the interest of the
association and to promote increase and growth by exercising their rights and its function and also
patronizing its programs and services

The God’s Grace Livelihood Association commit to implement the said Project with full cooperation and
support. We further commit to adhere to all rules and regulations that will be imposed by the Department
of Labor and Employment and its Accredited Co-Partner relative to this Project.

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Prepared by: Approved by:

Diomedes M. Villanueva Jr Ma.Grace Ines T. Yonson

Secretary Chairperson

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