Empapaya 2.0 1

Region I
Pangasinan Division II
San Nicolas National High School
San Nicolas, Pangasinan
SENIOR HIGH SCHOOL

ENTREPRENEURSHIP
S.Y. 2022-2023
EMPAPAYA
Submitted by:
Rhea Baloca
Alvin Domingo
Jenica Marie Estrella
Roxanne Javar
Carlito Mina
Dennick Rodrigo
Charlene Tumbokon
David Jan Tenerife
Submitted to:
Ladylynn B. Macasabuang
(Subject Teacher)
APPROVAL SHEET
This business plan was entitled “EMPAPAYA” prepared and submitted by

Rhea T. Baloca, Roxanne Q. Javar, Jenica P. Estrella, David Jan R. Tenerife,
Charlene J. Tumbokon, Alvin S. Domingo, Dennick E. Rodrigo, Carlito P.
Mina. In partial fulfillment of the requirements for the subject
Entrepreneurship, has been examined and recommended for acceptance,
and approval.
Approved by:
Ladylynn B. Macasabuang
Subject Teacher
Accepted and approved in partial fulfillment of the requirements

subject, Entrepreneurship under the strand Science, Technology Engineering
and Mathematics Nicolas National High School, Senior High School.
Jayson L. Luarca
SHS, Assistant Principal II

ACKNOWLEDGEMENT
We would like to express our heartfelt appreciation to all those who have
contributed to the development of this food business proposal.
First and foremost, we would like to express our deepest gratitude to the
Almighty God, our guiding light and source of inspiration, who gives strength,
wisdom, and opportunities through this proposal.
Second, we would like to thank our business Entrepreneurship adviser,

Mrs. Ladylynn B. Macasabuang for her unwavering support and guidance
who gives us opportunity to experience being in a serious project.
Lastly, we would like to thank our family, friends and to all the individuals
who have contributed to this food business proposal.
DEDICATION
In presenting this business product, we humbly dedicate our venture to the

Almighty God. With deep gratitude and heartfelt appreciation, we
acknowledge God's abundant blessings, unwavering guidance, and divine
grace that have paved the way for our food business proposal. To our
cherished family, who have been our source of strength, love, support, and
encouragement, which continually provide moral and financial support. And to
everyone who has crossed our path, including: teachers, brothers and sisters,
relatives, friends and classmates who have contributed to our growth and
inspiring words. May each bite be a celebration of God's blessings, a
testament to the love of family, and a reminder of the inherent unity that exists
within all of humanity.
TABLE OF CONTENTS
l. Title Page
ll. Approval Sheet
lll. Acknowledgement
lV. Dedication
V. Vision and Mission
Page 6 | A. Executive Summary
Page 7 | B. Introduction
Page 8 | C. Product Description
Page 9 | D. Industry Analysis
Page 10 | E. Market Analysis
Page 11 | Weakness, Opportunity, Threat
Page 12 | Objective, Survey Questions
Page 13 | F. Marketing Plan
Page 14 | Place, People, Promotion
Page 15 | Price, G. Product and Operational Plan
Page 16 | Organizational Structure
Page 17 | Method
Page 18 | Procedure
Page 19 | Machine, Materials
Page 20 | H. Organizational Plan

Page 21 | Crew, Service Crew
Page 22 | I. Financial Position
Page 23 | Statement of Financial Position as of December 31, 2023
Page 26 | Statement of Comprehensive Income for the year ended

December 31, 2023

December 31, 2024

December 31, 2025
Page 29 | Statement of Cash Flow for the period ended December

31, 2023

31, 2024

31, 2025
Page 32 | Appendices
Page 33-40 | Resume

A. EXECUTIVE SUMMARY
Papaya Empanada or “Empapaya” is a delicious and unique pastry that

stands out in the food industry. Unlike other pastries, this empanada is filled
with unripe fresh papaya. This product is created for anyone who craves for
Ilocos Empanada in Ilocos Sur but comes with variety of flavors such as
sweet and savory.
Our empanada is made with fresh, natural papaya and a unique blend of
spices to create a sweet and savory flavor that is sure to please any palate.
Papayas contain high levels of antioxidants vitamin A, vitamin C, and vitamin
E. Diets high in antioxidants may reduce the risk of heart disease. With its
convenient size and portable nature, the Papaya Empanada is an ideal snack
or meal for people on-the-go, making it perfect for lunchboxes, picnics, or a
quick bite while running errands. Our empanada uses 100% natural
ingredients and contains no preservatives, making it a healthier alternative to
other snacks on the market.
Overall, the Papaya Empanada is a delicious, convenient, and healthy

snack that is sure to satisfy and delight customers. This product aims to
satisfy the need and wants of the will give our customers nutrition that thier
body need. It is also cheap that can afford easily by our costumer.
B. INTRODUCTION
The empanada reflects history itself, since it is inspired by the Spanish

empanada. Empanadas have their origins in Galicia (Spain) and Portugal. They
first appeared in Medieval Iberia during the time of the Moorish invasions.
Empanada is simply rice wrapper filled with various ingredients, then deep-fried
in a wok with very hot oil, cooked until crisp, and cooled for a few minutes. Think
of it as a half moon-shaped, taco-like snack. It's typically made of eggs, grated
green papaya, and skinless Longganisa, wrapped in a thin rice flour batter, and
deep fried to a crisp.
We are delighted to unveil Empapaya. This extraordinary culinary

masterpiece brings together the beloved tradition of empanadas with a delightful
surprise inside papaya! Prepare to be amazed as we introduce a harmonious
fusion of flavors that will redefine your empanada experience. Empapaya is a
true culinary innovation, expertly crafted to encase a luscious filling made from
the finest papayas. Each empanada features a tantalizing combination of the
golden, flaky pastry crust that you know and love, enveloping a burst of papaya
goodness.
The natural sweetness and succulent texture of papaya create a delightful

contrast that will leave your taste buds craving for more. To ensure the utmost
quality, we meticulously select the freshest and ripest papayas for our
Empapaya. By sourcing the finest papayas, we guarantee that each bite delivers
an authentic and mouthwatering experience. Beyond the exquisite taste, papaya
offers a host of nutritional benefits, including essential vitamins, minerals, and
antioxidants, adding an extra touch of wholesomeness to our empanadas.
Empapaya invites you to embark on a culinary adventure like no other, where the
familiar meets the unexpected. Whether enjoyed as a savory snack, a satisfying
meal, or a unique addition to your special events, Empapaya promises to
tantalize your taste buds and captivate your senses.
Join us on this flavor-filled journey as we introduce the world to the

exquisite Empapaya. Indulge in the perfect balance of savory and sweet, with the
vibrant essence of papaya in every bite. Get ready to discover a new level of
culinary delight that will leave you craving more.
7
C. PRODUCT DESCRIPTION
EMPAPAYA
Kulayan ang picnic with barkada, with our green Empapaya!
CHARACTERISTICS AND FEATURES OF THE PRODUCT
The key to what sets empanadas apart from rest is their unique look and
style. Defining characteristics include the dough being folded over the stuffing to
make a half-moon shape. The fillings inside of our empanada are unripe papaya,
meat, and eggs that brings together and create a delicious healthy empanada.
DESCRIBE THE PRODUCT
Our green empanada is a fried pastry stuffed with variety of fillings, such
as green papaya, meat and eggs. It is crispy on the outside because of the fried
dough, and loaded fillings on the inside.
INGREDIENTS
Dough
- All purpose flour
- Water
- Green food coloring
- Salt, to taste
- Magic Sarap, to taste
Filling
- Green unripe papaya, grated
- Skinless longganisa
- Onion, chopped
- Garlic, minced
- Salt and pepper, to taste
- Eggs
- Cooking oil for frying
BENEFITS
It can provide a variety of essential nutrients, such as vitamins,

minerals, and other micronutrients. It can be source of complex
carbohydrates, which can help provide sustained energy throughout the
day.
D. INDUSTRY ANALYSIS
The industry analysis provides a foundation for the rest of the business
plan and helps to demonstrate to investors or lenders that the entrepreneur has a
deep understanding of the market and has carefully considered the risks and
opportunities associated with their venture. It is an important part of your
feasibility study and will help you determine the attractiveness of your product or
service. The SWOT analysis and industry report are used to identify the
strengths, weakness, opportunities, and threats of a company or industry. It
guides you to build on what you do well, address what you're lacking, seize new
openings, and minimize risks.
Market Segmentation
Geographically, the target audience is located in the Philippines,

specifically in Region 1, with a focus on the cities of San Nicolas in Pangasinan
and its surrounding neighborhoods, Tayug and Natividad. Demographically, the
audience includes individuals aged 3 years old and above, encompassing all
genders, both male and female. It is inclusive of all types of families and covers
all educational levels and income ranges. In Psychographic, the target audience
is characterized by a preference for a healthy lifestyle, spanning across different
social classes from lower to upper class. They exhibit personality traits such as
kindness, friendliness, being opinionated, honest, trustworthy, and loyal.
Behaviorally, the audience consists of non-users, prospects, and first-time
buyers, with a moderate usage rate. They seek the benefits of consuming healthy
foods while being able to satisfy their cravings at affordable prices. The
occasions for their consumption include parties, gatherings, reunions, and
celebrations. Customer loyalty is valued, and the target audience possesses a
positive attitude towards prioritizing health and consuming good-quality foods.
E. MARKET ANALYSIS
A market analysis provides insights into potential customers and your

competition. This will define the objective or the goal of the business proposal.
The target market of our product is from adolescents to adults that is saving
money. Our production capacity can cover up to medium size market but we can
adjust our production capacity according to the demand of the market. Our
projected sales figures demonstrate a consistent and growing demand for our
products. On a daily basis, we anticipate achieving sales of ₱2,000.00. This
translates to a weekly revenue of ₱14,000.00. With each passing month, we
estimate our sales to reach ₱60,000.00, highlighting a strong and sustainable
market presence. Looking ahead to a full year of operation, we anticipate
generating ₱730,000.00 in sales, reflecting the cumulative impact of our
marketing efforts and the growing popularity of our products among our target
market. The combination of a walk-in food business and social media is the most
efficient way to reach our customer.
STRENGTHS
EMPAPAYA, is a major advantage as it is simple, fun, and catchy, making it

memorable compared to other business names. Furthermore, our products are
unique due to the distinctive color of our empanadas. Unlike the traditional
orange color, we use green food coloring for the dough to highlight the main
ingredient, green unripe papaya. This uniqueness helps us stand out in the
market. Additionally, we prioritize the health of our customers. By using fresh
vegetables and minimizing the use of artificial flavors, we ensure that our food is
not only delicious but also beneficial for their well-being. Lastly, our affordability is
a strength, especially for students on a budget. With our loaded empanadas
priced at less than 40 pesos, we offer a satisfying and wallet-friendly option for
customers.
WEAKNESS
One weakness of Empapaya is we may have a limited customer base due

to our production capacity. Currently, we can only make a maximum of 300
empanadas per day due to limited stocks. This constraint restricts our ability to
cater to a larger customer demand. Secondly, our services can be slow, which is
a weakness we aim to address. Creating a single piece of empanada is not a
quick and easy process, resulting in delays for customers in receiving their
orders.
OPPORTUNITY
Our business recognizes various opportunities for growth and expansion.

Firstly, we embrace innovativeness and remain open to recommendations. We
actively seek new ideas and explore the possibility of introducing a wider variety
of flavors to our menu, constantly striving to offer unique and exciting options to
our customers. Additionally, we have tapped into the catering and events market.
Our business accepts orders for all types of events, providing bundles of our
delicious empanadas to cater to the specific needs of these occasions. This
diversification allows us to reach a broader customer base and establish
partnerships with event organizers. Moreover, we have embraced the
convenience and accessibility of e-commerce. By selling our products online, we
make it easier for customers to browse our offerings, place orders, and have our
delectable empanadas delivered right to their doorstep.
THREAT
There are several threats that pose risks to our business. Firstly, intense
competition from numerous large competitors in the industry is a significant
concern. The presence of these formidable rivals can make it challenging for us
to capture and maintain a significant market share. Secondly, negative reviews
have the potential to harm our business's reputation, as they can create a
negative perception among potential customers. Maintaining a positive image is
crucial, and any damage to our reputation can result in a decline in sales and
customer trust. Additionally, changing consumer preferences pose a threat to our
business. As people's taste buds differ, they may prefer other products over ours,
leading to a decrease in demand for our offerings. Lastly, unforeseen calamities
present a considerable threat. Natural disasters and other uncontrollable events
can damage our property and disrupt operations, impacting the overall business.
Define the objective of the business proposal.

A market analysis provides insights into potential customers and your
competition. This will define the objective or the goal of the business
proposal. The target market of our product is from adolescents to adults that
is saving money. Our production capacity can cover up to medium size
market but we can adjust our production capacity according to the demand of
the market. Our projected sales figures demonstrate a consistent and growing
demand for our products. On a daily basis, we anticipate achieving sales of
₱2,000.00. This translates to weekly revenue of ₱14,000.00. With each
passing month, we estimate our sales to reach ₱60,000.00, highlighting a
strong and sustainable market presence. Looking ahead to a full year of
operation, we anticipate generating ₱730,000.00 in sales, reflecting the
cumulative impact of our marketing efforts and the growing popularity of our
products among our target market. The combination of a walk-in food
business and social media is the most efficient way to reach our customer.
Survey Questions:
Have you tried eating empanada? How does it taste? Rate it by scaling 1-
10.
Do you have food allergies? Please specify.
Do you prefer the crispy empanada (deep fried) or the soft

empanada(baked)?
What sauce or dip do you like with your Empanada?

[ ] Gravy
[ ] Vinegar with onion and cucumber
[ ] More
What is your best experience in eating empanada?
What is your best experience in eating empanada?
How could we improve our product empapaya to better meet your needs?
How are you satisfied with our empanada? Rate it by scaling 1-10.
How’s our costumer service?

[ ] Not Good
[ ] Good
[ ] Very Good
What can you say about our place?
F. MARKETING PLAN
POSITIONING
Our business image is like the traditional Empanada from Ilocos but we
came up with this unique idea of changing its color to GREEN, to emphasize
our business name and the unripe papaya filling of our Empanada product.
PRODUCT
Our product belongs to a sole proprietorship business structure which is
owned and run individually by the owner in a food industry. The main reason
why we chose this product is because of its benefits.
Benefits:
- You will be able to taste the savory and freshness of our Empanada.
- It’s healthy because we use unripe papaya for the filling which contains
nutrients and high level of oxidants that reduce the risk of heart disease.
- It is also affordable but you can still experience the good quality of our
product.
PACKAGING PRODUCT
PLACE
Sitio Tramo, Siblot, San Nicolas, Pangasinan, Philippines, 2447 In front of the
court.
Search our location on google maps.
N. Ramos Highway Siblot, San Nicolas 2447 Pangasinan Philippines

PEOPLE
ROLES AND RESPONSIBILITIES
Owner - Rhea T. Baloca

Chef - Jenica Marie P. Estrella
Assistant Chef - David Jan R. Tenerife
Cashier - Charlene J. Tumbokon
Crew - Roxanne Q. Javar (kitchen helper)
Service Crew- Alvin C. Domingo, Dennick Rodrigo, Carlito P. Mina (server
and cleaners)
PROMOTION
In promoting our business we will use the social media and direct
marketing. We will post our advertisement and commercials in any social
media platforms like Facebook and Instagram and also do the personal
selling by giving free samples to our target costumer.
PRICE
G. PRODUCTION AND OPERATIONAL PLAN
Manpower
Rhea Baloca (OWNER)
As the owner, i am responsible for leading our business and is accountable
for setting the vision and direction of the business that includes encompass
strategic planning, operational management, compliance with regulations, team
leadership, financial oversight, and customer satisfaction.
Jenica Estrella (COOK)

She’s responsible for preparing high-quality and delicious meals following
standardized recipes and ensuring they are visually appealing and consistently
deliver exceptional food that meets or exceeds customers' expectations, ensuring
their satisfaction.
David Jan Tenerife (ASSISTANT COOK)
His responsibilities are integral to the smooth functioning of the kitchen and
supporting the head chef or lead cook. My primary duty is to assist in the
preparation and cooking of meals by performing tasks such as chopping, peeling,
and measuring ingredients, as well as assembling dishes and garnishing plates.
Charlene Tumbokon (CASHIER)

She’s responsible for handling financial transactions accurately and
promptly, which includes receiving payments from customers, processing cash
and providing appropriate change.
Roxanne Javar (CREW)

She’s responsible for ensuring that all necessary ingredients and supplies
are readily available, organized, and properly stored. This includes monitoring
inventory levels, rotating perishable items, and alerting the appropriate personnel
when stock needs to be replenished.
Alvin Domingo, Dennick Rodrigo, Carlito Mina (SERVICE CREW)

Their responsibility is to provide excellent customer service by greeting
patrons, taking their orders, and serving food and beverages in a timely and
courteous manner. It is also our responsible to maintain cleanliness and hygiene
standards throughout the establishment. This includes clearing tables, cleaning
dishes, utensils, and glassware, sweeping and mopping floors, sanitizing
surfaces, and restocking supplies as needed.
METHOD
Ingredients
Dough:
3 cups flour
1 tsp salt
1 tsp pepper
Green food color
1/2pack magic sarap
Add hot water untill dough forms
2 tbsp oil
Filling:
Grated papaya
1 tsp pepper
1 tsp salt
1 egg
1/2 pack magic sarap
1 tsp sugar
Longganisa
Sauces:
3pcs onion
3pcs galic
1tsp salt
2 tbsp sugar
1pack vinegar
1 tsp pepper
PROCEDURE:
For the empanada dough: Combine the

flour, baking powder, sugar and salt in a large
bowl.
In a separate bowl, beat the egg and then

whisk in the stock. Add the egg mixture to the
flour mixture and knead until a dough forms.
Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: first

grate the green papaya after squeezing it then
mix it with spices like pepper, salt and sugar then
next step cook the longganisa then set it aside
and the last one prepare the eggs
Lightly flour a work surface and roll out the

dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch
rounds, depending on how large you prefer. Add
some meat filling to each empapaya and fold the
dough over in half to enclose the filling. Use a fork
to press and seal the edges closed.
Heat the oil in a deep fryer to 350 degrees

F. Fry the empanadas until golden brown, 6 to 7
minutes.
MACHINES
MATERIAL
H.
ORGANIZATIONAL PLAN
OWNER
Rhea T. Baloca
Provide leadership, holds several key

roles and is responsible for
ensuring food quality and
safety that will sustain and
expand the business.
COOK
Jenica Marie P. Estrella
Responsible for preparing andcooking

food, making sure that the
food is cooked correctly.
ASSISTANT COOK
David Jan R. Tenerife
Provides valuable
support to the head cook. Responsibilities for
assisting with food preparation, such as
chopping ingredients, measuring portions, and
assembling dishes.
CASHIER
Charlene J. Tumbokon
Responsible for
preparing daily reports and
balancing cash to maintain accuracy in
recording sales and transactions.
20
CREW
Roxanne Q. Javar
Responsible for assisting kitchen team,
assist with food preparation, such as washing
and chopping vegetables, measuring
ingredients, and organizing supplies.
SERVICE CREW
Alvin Domingo, Dennick

Rodrigo, Carlito Mina
Responsible for delivering food orders

and maintains the cleanliness and organization
of the dining area, including setting up tables.
I.FINANCIAL POSITION
EMPAPAYA FOOD BUSINESS
STATEMENT OF FINANCIAL POSITION
AS OF DECEMBER 31, 2023
ASSETS
Current Assets
Cash 490,000
Accounts Receivable 10,000
Supplies 10,000
Inventories 90,000
Total Current Asset 600,000
Non-current Assets
Equipments 50,000
Furniture and Fixtures 80,000
Total Non-Current Assets 130,000
TOTAL ASSETS 730,000
LIABILITIES
Current Liabilities
Accounts Payable 30,000
Salaries Payable 70,000
Accrued Expenses 50,000
Taxes Payable 10,000
TOTAL CURRENT LIABILITIES 160,000
Non-Current Liabilities
Notes Payable 80,000
TOTAL NON-CURRENT LIABILITIES 80,000
TOTAL LIABILITIES 220,000
OWNER'S EQUITY
Capital 490,000
Total Liabilities and Owner's Equity 730,000


ASSETS
Current Assets
ASSETS
Cash 650,000
Current Assets
Cash 550,000
Supplies 50,000
Inventories 155,000
Supplies 30,000
Total CurrentInventories
Asset 900,000
100,000
Non-current Assets Asset
Total Current 710,000
Equipments 100,000
Non-current Assets
Equipments 90,000
Total Non-Current Assets
100,000
TOTALTotal
ASSETS
Non-Current Assets 1,100,000
190,000
LIABILITIES
TOTAL ASSETS 900,000
Current Liabilities LIABILITIES
Current Liabilities
OWNER'S EQUITY
Capital 650,000
OWNER'S EQUITY
Total Liabilities and Owner's Equity 1,100,000
Capital 550,000
Total Liabilities and Owner's Equity 900,000

STATEMENT OF COMPREHENSIVE INCOME
STATEMENT OF COMPREHENSIVE INCOME
FOR THE YEAR ENDED DECEMBER 31, 2023
Net Sales 720,000
Cost of Goods Sold (350,000)
Gross Profit 370,000
Operating Expenses
Salaries Expenses (70,000)
Accrued Expenses (50,000)
Taxes Expenses (10,000)
Utilities Expenses (20,000)
Transportation Expenses (10,000) (160,000)
Net income 210,000

EMPAPAYA
EMPAPAYA FOOD
FOOD BUSINESS
BUSINESS
STATEMENT
STATEMENT OF OF COMPREHENSIVE
COMPREHENSIVE INCOME
INCOME
FORFOR
THETHE YEAR
YEAR ENDED
ENDED DECEMBER
DECEMBER 31, 31,
20242025
NetNet Sales
Sales 1,000,000
900,000
CostCost of Goods
of Goods SoldSold (380,000)
(390,000)
Gross
Gross Profit
Profit 620,000
510,000
Operating
Operating Expenses
Expenses
Salaries
Salaries Expenses
Expenses (150,000)
(100,000)
Accrued
Accrued Expenses
Expenses (70,000)
(50,000)
Taxes
Taxes Expenses
Expenses (35,000)
(30,000)
Utilities
Utilities Expenses
Expenses (45,000)
(40,000)
Transportation
Transportation Expenses
Expenses (20,000)
(20,000) (320,000)
(240,000)
NetNet income
income 300,000
270,000
STATEMENT OF CASH FLOW
STATEMENT OF CASH FLOWS
FOR THE PERIOD ENDED DECEMBER 31, 2023
Cash Flow From Operating Activities
Cash receipts from sales of goods 90,000
Payment to employees (70,000)
Payment for income taxes (10,000)
Net cash flow from operating activities 10,000
Cash Flow From Operating Activities
Purchase of equipments 20,000
Net cash flow from investing activities (20,000)
Cash Flow From Financing Activities
Proceeds from loans 120,000
Proceeds from cash investment of owners 100,000
Net cash flow from financing activities 220,000
Net Increase in Cash 210,000
Cash at the beginning of the period 280,000
Cash at the end of the period 490,000

STATEMENT OF CASH FLOWS
FOR THE PERIOD ENDED DECEMBER 31, 2025
Cash Flow from Operating Activities
Payment to employees (150,000)
Payment for income taxes (35,000)
Cash receipts from sales of goods 155,000
Net cash flow from operating activities (30,000)
Cash Flow from Investing Activities
Payment for acquisition of equipments (100,000)
Net cash flow from investing activities (100,000)
Cash Flow from Financing Activities
Proceeds from loans 200,000
Proceeds from cash investment to owners 200,000
Net cash flow from Financing Activities 400,000
Net Increase In cash 270,000
Cash at the beginning of the period 380,000
Cash at the end of the period 650,000

J. APPENDICES
JENICA MARIE P. ESTRELLA
Brgy. Poblacion East San Nicolas Pangasinan
Cellphone No: 09814493564
jenicamariee@gmail.com
OBJECTIVES
To be able to contribute for the betterment of the company that will be working and to
enhance more skills.
PERSONAL DATA
Date of Birth : August 27 2004

Age : 18
Place of Birth : San Nicolas, Pangasinan
Citizenship : Filipino
Status : Single
Religion : Roman Catholic
EDUCATION BACKGROUND
Secondary : San Nicolas National High School

2021
Primary : East Central School

2017
SKILLS AND COMPETENCIES
Willing to learn new skills

Responsible and sociable
CHARACTER REFERENCES
Ilonah Jean M. Martinez

Class Adviser
“I do hereby certify the facts obtained in this resume are true and complete to the
best of my knowledge and belief “
JENICA MARIE P. ESTRELLA

Applicant
CHARLENE J. TUMBOKON
Brgy. Sta. Maria West San Nicolas Pangasinan
sulxzchae@gmail.com
OBJECTIVES
PERSONAL DATA
Date of Birth : October 18 2004

Age : 18
Status : Single
Religion : Iglesia Ni Cristo

2021
Primary : Sta. Maria Elementary School

2017


Class Adviser
CHARLENE J. TUMBOKON
Applicant
DAVID JAN R. TENERIFE
Brgy. Casaratan San Nicolas Pangasinan
davidjantenerife04@gmail.com
OBJECTIVES
PERSONAL DATA
Date of Birth : January 22 2004

Age : 19
Place of Birth : Eastern Pangasinan District Hospital
Status : Single
Religion : Methodist

2021
Primary : West Central School Sped Center

2017

Ilonah Jean M. Macato

Class Adviser
DAVID JAN R. TENERIFE

Applicant
ALVIN S. DOMINGO
Brgy. Sta. Maria East San Nicolas Pangasinan
alvindomingo2004@gmail.com
OBJECTIVES
PERSONAL DATA
Date of Birth : November 30 2004

Age : 18
Status : Single
Religion : Christian

2021
Primary : Talingkapor Elementary

2017


Class Adviser
ALVIN S. DOMINGO
Applicant
DENNICK E. RODRIGO
Brgy. San Felipe West San Nicolas Pangasinan
dennickrodrigo99@gmail.com
OBJECTIVES
PERSONAL DATA
Date of Birth : March 25 20054

Age : 18
Place of Birth : San Felipe West San Nicolas, Pangasinan
Status : Single

2021
Primary : Bobon Elementary School

2017


Class Adviser
DENNICK E. RODRIGO
Applicant
CARLITO P. MINA
Brgy. San Jose San Nicolas Pangasinan
minacarlito1128@gmail.com
OBJECTIVES
PERSONAL DATA
Date of Birth : October 28 2004

Age : 18
Status : Single

2021
Primary : San Jose ElementarySchool

2017


Class Adviser
CARLITO P. MINA
Applicant

Empapaya 2.0 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Empapaya 2.0 1

Uploaded by

Copyright:

Available Formats

Region I

SENIOR HIGH SCHOOL

This business plan was entitled “EMPAPAYA” prepared and submitted by

Accepted and approved in partial fulfillment of the requirements

SHS, Assistant Principal II

Second, we would like to thank our business Entrepreneurship adviser,

In presenting this business product, we humbly dedicate our venture to the

ll. Approval Sheet

V. Vision and Mission

Page 6 | A. Executive Summary

Page 8 | C. Product Description

Page 9 | D. Industry Analysis

Page 10 | E. Market Analysis

Page 11 | Weakness, Opportunity, Threat

Page 12 | Objective, Survey Questions

Page 13 | F. Marketing Plan

Page 14 | Place, People, Promotion

Page 15 | Price, G. Product and Operational Plan

Page 16 | Organizational Structure

Page 19 | Machine, Materials

Page 20 | H. Organizational Plan

Page 22 | I. Financial Position

Page 23 | Statement of Financial Position as of December 31, 2023

Page 24 | Statement of Financial Position as of December 31, 2024

Page 25 | Statement of Financial Position as of December 31, 2025

Page 26 | Statement of Comprehensive Income for the year ended

Page 27 | Statement of Comprehensive Income for the year ended

Page 28 | Statement of Comprehensive Income for the year ended

Page 29 | Statement of Cash Flow for the period ended December

Page 30 | Statement of Cash Flow for the period ended December

Page 31 | Statement of Cash Flow for the period ended December

Page 33-40 | Resume

Papaya Empanada or “Empapaya” is a delicious and unique pastry that

Overall, the Papaya Empanada is a delicious, convenient, and healthy

The empanada reflects history itself, since it is inspired by the Spanish

We are delighted to unveil Empapaya. This extraordinary culinary

The natural sweetness and succulent texture of papaya create a delightful

Join us on this flavor-filled journey as we introduce the world to the

Kulayan ang picnic with barkada, with our green Empapaya!

CHARACTERISTICS AND FEATURES OF THE PRODUCT

DESCRIBE THE PRODUCT

It can provide a variety of essential nutrients, such as vitamins,

Geographically, the target audience is located in the Philippines,

A market analysis provides insights into potential customers and your

EMPAPAYA, is a major advantage as it is simple, fun, and catchy, making it

One weakness of Empapaya is we may have a limited customer base due

Our business recognizes various opportunities for growth and expansion.

Define the objective of the business proposal.

Do you have food allergies? Please specify.

Do you prefer the crispy empanada (deep fried) or the soft

What sauce or dip do you like with your Empanada?

What is your best experience in eating empanada?

What is your best experience in eating empanada?

How’s our costumer service?

What can you say about our place?

Search our location on google maps.

N. Ramos Highway Siblot, San Nicolas 2447 Pangasinan Philippines

ROLES AND RESPONSIBILITIES

Owner - Rhea T. Baloca

Jenica Estrella (COOK)

Charlene Tumbokon (CASHIER)

Roxanne Javar (CREW)

Alvin Domingo, Dennick Rodrigo, Carlito Mina (SERVICE CREW)