NATURE’S PATTY

A Business Plan Presented

to the Faculty of Senior High School Department
Andres Bonifacio College
College Park, Dipolog City

In Partial Fulfillment of the Course

Requirements for the Subject
Entrepreneurship

Presented by:

Alistado, Jay Bianca A.

Bustaliño Jia Michelle G.
Castelo, Marc Dwight R.
Cu, Kathleen Kay M.
Hongoy, Sheraznin Jashree B.
Lagata, Athaliah Shandi T.
Laride, Charlotte B.
Redoble, Gloued B.
Reginan, Cathy S.
Tumala, Anne Carmen G.

May 2022

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 DEDICATION

Our business’ prosperity depends on you; without you, we would be

nothing. First and foremost, Nature's Patty would like to dedicate their business
to their families, who have provided moral, emotional and financial support that
has become the strength and drive of each and every member of the business
to make it possible and successful.

Second, Nature’s Patty would like to express their deepest gratitude and
appreciation to their friends for believing in them and assisting them by
providing support across all social media platforms. The words of
encouragement from all of you motivated us to finish this work.

Third, Nature's Patty dedicates this business to themselves, who have

given their all in terms of effort, skills, perseverance, and determination to
complete this task and make it a success despite the challenges they have
faced.

Lastly, we, Nature's Patty, would like to dedicate this business to our
Almighty Father, who has always protected and guided us in every step of the
way.

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 TABLE OF CONTENTS

COVER PAGE----------------------------------------------------------------------------------i
DEDICATION-----------------------------------------------------------------------------------ii
TABLE OF CONTENTS---------------------------------------------------------------------iii
I. EXECUTIVE SUMMARY---------------------------------------------------------------1
II. COMPANY BACKGROUND----------------------------------------------------------2
A. Vision-------------------------------------------------------------------------------2
B. Mission-----------------------------------------------------------------------------2
C. Goals and Objectives-----------------------------------------------------------2
D. Nature of Business--------------------------------------------------------------3
E. Business Model------------------------------------------------------------------3
F. Description of Products and Services--------------------------------------3
III. INDUSTRY ANALYSIS-----------------------------------------------------------------5
A. Marketing Goals and Objectives---------------------------------------------5
B. PEST Analysis-------------------------------------------------------------------6
C. SWOT Analysis------------------------------------------------------------------7
D. Competitive Analysis----------------------------------------------------------10
E. Business’ Competitive Advantage-----------------------------------------16
F. Market Analysis-----------------------------------------------------------------17
G. Product Analysis----------------------------------------------------------------24
IV. STRATEGY AND IMPLEMENTATION-------------------------------------------25
A. Product Strategy----------------------------------------------------------------25
B. Pricing Strategy-----------------------------------------------------------------26
C. Distribution Strategy-----------------------------------------------------------29
D. Promotion Strategy------------------------------------------------------------30
V. ORGANIZATION AND MANAGEMENT TEAM--------------------------------32
A. Form of Business---------------------------------------------------------------32
B. Organizational Structure------------------------------------------------------32
C. Management Team------------------------------------------------------------34
VI. PRODUCTION AND PROCESSES------------------------------------------------38
A. Production Goals and Objectives------------------------------------------38
B. Planning Process---------------------------------------------------------------38

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 C. Process Layout-----------------------------------------------------------------46
D. Production Planning-----------------------------------------------------------49
E. Material Planning---------------------------------------------------------------52
F. Property, Plant, and Equipment (PPE) Planning-----------------------60
G. Kitchen Supplies Inventory Planning--------------------------------------62
H. COVID-19 Supplies Planning-----------------------------------------------64
I. Renovation Planning----------------------------------------------------------64
J. Manpower Planning-----------------------------------------------------------65
K. Implementation Schedule----------------------------------------------------67
VII. FINANCIAL PLAN AND PROJECTIONS----------------------------------------70
A. Financial Goals and Objectives---------------------------------------------70
B. Assumptions---------------------------------------------------------------------70
C. Sales Forecast------------------------------------------------------------------73
D. Operating Budget--------------------------------------------------------------75
E. Projected Statement of Comprehensive Income-----------------------76
F. Projected Statement of Changes in Equity------------------------------77
G. Projected Statement of Cash Flows---------------------------------------77
H. Projected Statement of Financial Position-------------------------------79
I. Break-even Analysis-----------------------------------------------------------80
J. Profitability Ratios--------------------------------------------------------------82
VIII. APPENDICES------------------------------------------------------------------------83
A. Documentation------------------------------------------------------------------83
B. Survey Results------------------------------------------------------------------87
C. Computation Table-------------------------------------------------------------91
REFERENCES--------------------------------------------------------------------------------93

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 EXECUTIVE SUMMARY

Nature’s Patty is a sole proprietorship form of business founded and

owned by Sheraznin Jashree Hongoy. She invested Php 350,000 as a starting
capital. Moreover, the business will have its opening on January 3, 2022, at
General Luna St., Estaka, Dipolog City, facing the Zamboanga del Norte
Provincial Capitol, with a renting space that annually costs P48,000 with a 3%
increment per year.

Nature's Patty is a hybrid business because it manufactures and

distributes its own products through delivery service. It provides customers with
healthy and quality vegetable-based burgers with fries, that cost Php 120 each
box, which is the first of its kind to be introduced in Dipolog City’s food market.
The target market of the business are the people with an age range of 16-20
years old residing within Dipolog City. However, all products are not only limited
to them as it can be enjoyed by many. Thus, all products will surely provide
health benefits that are necessary for everyone's health.

Nature’s Patty also offers other varieties of healthy snacks such as

veggie fries (Php 30 per cup), cabbage-wrapped cheese sticks (Php 10 for 3
pcs.), and 500ml lemonades (Php 35 per bottle). In addition, the business
ensures that the packaging to be used are eco-friendly, paper-based and
recyclable, bottle packaging that is also durable and safe for delivery.

Nature's Patty will not offer dine-in service, but has a waiting area for
customers who would choose to pick up their orders. However, if customers opt
for delivery services, an additional fee will be added depending on the
customer’s location but must be within Dipolog City only. Additionally, it is
projected that the business will sell 45,000 units during its first year and is
assumed to increase 10% annually.

Since the business is still new to the market, Nature's Patty will make
use of different social media platforms like Facebook, Instagram, Twitter, and
Tiktok to promote its products. Furthermore, Nature's Patty will only operate
five days per week, with 8 working hours daily.

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II. COMPANY BACKGROUND
A. Vision
The leading vegetable-based food business in Dipolog City, focused on
creatively providing delicious and healthy food that deliver excitement and
satisfaction to every customer

B. Mission
Nature’s Patty is dedicated to providing customers with healthy and
quality burgers containing vegetable-based patties at a reasonable price. It
also aims to offer a variety of healthy food and drinks for the customers’
satisfaction and better health.

C. Goals and Objectives

The following are Nature's Patty’s goals and objectives in its first 4 years
of operation:
Goals
a. To expand Nature’s Patty to other cities and municipalities of Zamboanga
Peninsula by the third year
b. To be the best vegetable-based food business in Dipolog City throughout
its 4-year operation
c. To boost customers’ health by providing nutritious products throughout its
4-year operation

Objectives
a. To rent buildings in other municipalities and cities of Zamboanga Peninsula
for production and operations
b. To introduce more innovative, quality, vegetable-based, and fruit-based
products throughout its 4-year operation
c. To ensure that all products are fresh, vegetable-based, and fruit-based, with
no added preservatives

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D. Nature of Business

Nature’s Patty is a sole proprietorship type of food business that aims to

boost its customers’ health. It will make delicious and healthy burgers by using
vegetables as the main ingredients for the patties instead of meat. The
vegetables to be used for making three different patties are mushroom,
cauliflower, potatoes, carrots, cabbage, and eggplant. Nature’s Patty will also
offer other healthy food items such as fries and cheese sticks. In addition,
Nature’s Patty will sell lemonades with different colors. This business will be
operated by the students of ABM 12-C. It will be based at General Luna St.,
Estaka, Dipolog City, and will accept pre-orders online through its social media
platforms. The products will then be made available for delivery with charges
that start at Php 15, but the customers can also choose to pick up their orders.

E. Business Model
The business revenue will be generated by the sale of its products and
food delivery service to its customers. It is important for the business to
establish a strong relationship with its customers in order to maintain customer
loyalty and satisfaction, and to make its products well-known. Nature’s Patty
aims to provide healthier alternatives to meat-based food and carbonated
drinks and to ensure that its products will be of quality.

F. Description of Products and Services

The main products of Nature’s Patty are burgers with three different
patties – Mushroom Patty, Cauliflower Patty, and Veggie Patty. These burger
patties will be mainly made of fresh vegetable shreds containing no meat, and
topped with tomatoes, fresh lettuce, and white onions. Each burger will have its
own sauce: Mushroom Sauce for the Mushroom Burger, Barbeque Sauce for
the Cauliflower Burger, and Classic Sauce for the Veggie Burger. The burgers
will then be put in cardboard containers and surrounded with fries. The side
dishes are fries and cabbage-wrapped cheese sticks with paper cups as the
containers. There are two types of fries to choose from, potato fries and carrot
fries. The lemonades are plastic-bottled drinks that come in three different
colors: red, blue, and yellow.

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 Since the business is new to this venture, it is essential to provide the
finest service and quality products in order to gain consumers' attention.
Nature’s Patty believes that introducing different products, instead of just one,
is beneficial in its first stage of business development as it would result in a
higher income and would provide customers with more options.
Nature’s Patty will provide delivery services with additional fees of Php
15 to Php 30, depending on the customer’s location. Customers are also
allowed to pick up their orders at the business’ location.
The food items in the menu are vegetable-based, thus, it can lower blood
pressure, reduce the risk of certain diseases, and boost the immune system.
Lemonade is also an excellent source of Vitamin C and promotes hydration.

Taste – Burger patties are vegetable-based yet taste like meat. Potato fries and
carrot fries are both cheese-flavored, while cheese sticks are cabbage-
wrapped. The colors of the lemonades will not affect the original flavor.
Quality – Food and drinks are vegetable-based and fruit-based but still have
the same level of deliciousness as meat-based food and carbonated drinks with
the assurance of using fresh ingredients.
Healthiness – The products offered are healthier than meat-based food and
carbonated drinks, and more nutritious and immunity-boosting.
Affordability – Each of the three types of burger with fries cost Php 120. Fries
cost Php 30 per cup, while three pieces of cabbage-wrapped cheese sticks cost
Php 10. Lemonade costs Php 35 per bottle.

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III. INDUSTRY ANALYSIS

A. Marketing Goals and Objectives

Goals
Within the given time frame, Nature’s Patty aims to:
1. Foster a productive environment that is both welcoming and efficient from
the start of its operations in January 2022.
2. Focus on achieving optimum customer service throughout its operation by
consistently possessing good manners to gain positive feedback.
3. Focus on business sustainability throughout its operation by introducing
new products in new markets.
4. Provide customers with quality, natural food products that contain no
artificial ingredients or preservatives by ensuring that all ingredients are
fresh and new from sources.
5. Provide customers with enjoyable and convenient purchasing experiences
throughout its operation by maintaining a friendly and approachable staff
attitude.
6. Gain customer loyalty in order to enroll at least 5000 customers yearly.
7. Expand marketing and advertising in order to increase customer base by
5% every year

Objectives
1. Make product offers to first-time customers such as bundle orders at

discounted amounts for them to save money and in order for the business

to make noise in the market and to efficiently grow the business during the

first month of operation.

2. Listen carefully and communicate politely with customers in order to

maintain good customer relationships and customer loyalty.

3. By the end of the 1st quarter, conduct market research to determine new

innovative products and how to differentiate product's positioning in order to

gain new market share.

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4. By the end of the month, launch freshly made products with no failures.

5. Two full-time community managers will be added to Q3 to effectively

manage questions and comments received on social media, particularly for

catering pre-orders and onsite assistance.

6. Achieve and maintain a 90% positive share of voice ensuring that potential

customers know, like, and trust the business; and form partnerships with

three new industry influencers and develop discount codes for their

followers by the end of the calendar year.

7. Use other social media platforms such as Instagram, Twitter, and Tiktok as

an addition to Facebook; email marketing and coupons, to attract more

customers every year.

B. PEST Analysis

Macro-environmental forces refer to a broader economy. It observed the

major uncontrollable external forces or factors that affect and influence the
business performance and the firm’s decision-making to combat them.

Political – In compliance with Covid-19 government regulations in

Dipolog City, Nature’s Patty will operate online to promote its products and
accept pre-orders, which will provide delivery services to the customers, and
will have a production place with a waiting area for customers who would like
to pick up their orders.

Economic – The economy has been affected since the first wave of the
Covid-19 pandemic in the Philippines and the ongoing first double-digit string
of hikes in the cost of gasoline. Due to several economic crises that the country
has been facing, the pricing of goods fluctuated, uncertainly, including the
vegetable prices. In order to lower input costs, Nature’s Patty opted to buy
ingredients and materials for production from local markets to support the
growth of the community vendors as well.

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 Social – With the current lifestyle of many in our society, they are
conscious of what they eat and what the body needs. Calorie intake has been
highly prominent as it refers to the count of calories or the energy content that
has been consumed. People resulted to minimizing their intake for their diet to
be physically fit and healthy. Especially with the continuous widespread of the
Covid-19 pandemic, health has been the number one priority. In lieu of selling
meat-based food, Nature’s Patty specializes in serving snacks with a lot of
benefits to everyone’s health. It serves as a great substitute for the regular
unhealthy burgers. This helps people to cope with their unhealthy eating habits
without worrying about their calorie counts. Highlighted ingredients of this,
which are the vegetables, are enough to digest the necessary health benefits
while preventing negative health effects.

Technological – Nature’s Patty has just launched, it lacks innovative

production equipment, making it technologically behind the curve. However, the
business’ products are prepared by hand and adhere to strict sanitary and
quality standards. With food lovers as the target audience, Nature’s Patty will
use eye-catching promotional posters on its social media platforms to entice
new customers.

C. SWOT Analysis
SWOT analysis is a study that an entity conducts to identify its internal
strengths and weaknesses, as well as its external opportunities and threats.

Strengths Weaknesses

➢ An innovation; the first of its kind to ➢ Difficulty in establishing a clientele

introduce the vegetable-based
patties to the public (in the local
vicinity).
➢ Offer snacks and beverages that
are marketed as a nutritious,
digestible yet low-calorie food.
➢ Unique ingredients of patties that
have never been known within the
city.
base, as the business is still in its
early stages.
➢ Difficulty in assessing the budget
due to sudden increase in the
prices of the ingredients and fuel
gas for cooking.

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 ➢ Enthusiastic and committed
workforce

Opportunities Threats

➢ Prices of raw materials from the ➢ Possible disruptions in product

sources within the city are cheaper
compared to other vicinities.
➢ Customers' purchasing demand
on trying different kinds of
vegetable-based and fruit-based
products, and healthy lifestyle is
the motivating factor that gives the
business an edge among other
similar food establishments.
delivery due to inclement weather.
➢ The severity of pandemic-related
restrictions may have an impact on
daily business operations.
➢ Some main ingredients have
different peak seasons throughout
the year but are still available year-
round.
➢ Raw ingredients may be less
abundant during sudden
calamities.
➢ The constant fluctuation of oil,
sugar and fuel gas prices affects
the allocated budget and the
prices of products.
➢ Inflation can cause internal and
external impact onto the business;
in acquiring the necessities used
for production and with the
increase of product prices that
may lessen customer counts.

Figure 1. SWOT Analysis

STRENGTHS
Nature’s Patty is innovative as it’s going to be the first business in
Dipolog City to introduce vegetable-based burgers. This strength is Nature’s
Patty’s advantage over its competitors, since it can be used to attract more
customers and convince them to try something new and healthier, instead of
always buying meat-based burgers from other food establishments.
The snacks and beverages of Nature’s Patty are vegetable-based, fruit-
based, and have lower calories, making them healthier than meat-based food
and carbonated drinks sold by competitors.

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 The unique ingredients of the patties, namely mushroom, cauliflower,
potato, eggplant, carrots, and cabbage, highlight Nature’s Patty’s innovation,
which can make the burgers popular within Dipolog City. Moreover, being
enthusiastic and committed will make the team more productive, organized, and
motivated.

WEAKNESSES
Since the business is still in its early stage, the business will make use
of different social media platforms like Facebook, Instagram, Twitter and
TikTok, to promote its products. Through promotions, its products will entice
target customers to try. Additionally, the business will make product offers such
as bundle orders at discounted prices to first-time customers and giving away
coupons/codes if certain purchases will be reached by loyal customers. By this,
the business will grow efficiently and be able to establish its name through its
first month of operation.
Increases of product prices are unpredictable; however, if the necessary
budget plan will be updated from time to time, the business will be able to allot
more budget for the increasing materials.

OPPORTUNITIES
Purchasing raw materials outside Dipolog City would result in higher
expenses. Thus, Nature’s Patty will only purchase the raw materials for
production from the local market which will give the business lower costs of
goods. Furthermore, customers' purchasing demand and their interest in trying
vegetable-based and fruit-based products in order to live a healthier life will help
Nature’s Patty in increasing its sales.

THREATS

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 To ensure that delivery of products will not be disrupted due to inclement
weather, the products should be placed in a thermal box. Also, the delivery
driver must have a complete rain gear for his health protection and safety.
As a way of adapting to the pandemic-related restrictions, the business
will not offer dine-in services, and customers in the waiting area should observe
social distancing, hence the business will put floor signs to indicate the
recommended 1-meter gap.
For any reason that raw materials are unavailable from regular suppliers,
the business will find other suppliers outside Dipolog City with fresh vegetables
and fruits at affordable costs.
To be ready for sudden calamities, it’s important for the business to
properly store more vegetables and fruits to keep them fresh while the business
is still not able to purchase from its suppliers.
With the increase of oil and fuel gas prices, the business will consider
adjusting its budget lines, and storing enough oils for a month's consumption.
When sudden inflation will occur, the business will immediately reduce
its expenses as possible, raise its prices, analyze its profit margin, find a way
to save, and stock up supplies that will not be withered for a long period.

D. Competitive Analysis

Competitive analysis is a strategic tactic used to find a gap in the market.

It is used to understand the strengths and weaknesses of the competitors in
comparison to Nature's Patty relative products. This analysis is important to
recognize how Nature's Patty will enhance its business strategy.

BUSINESS PRODUCTS

Nature’s Patty ● Cauliflower, Veggie, and Mushroom

Burgers, cabbage-wrapped cheese
sticks, potato and carrot fries, and
lemonades
● Packaging (recyclable plastic bottle,
paper-based)

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Better Brews ● Snacks such as burgers, cheese
sticks, and fries. Offers other
categories such as lemoncito series,
coffees, frappes, shakes, teas,
breakfast, and alcoholic beverages

Hungry Bites ● Burgers, cheese sticks, and fries.

They also serve meal packages,
pizzas, customizable sizes of snacks,
and add-ons.

Minute Burger ● Calamantea, Bacon Cheese Burger

Jollibee ● Yumburger, Aloha Burger, Carbonated

Drinks, Pineapple Juice, Iced Tea

BUSINESS COST-COMPETITIVENESS

Nature’s Patty ● Php 120 Veggie Burger with Fries

Php 10 for 3 Cabbage-wrapped
Cheese Sticks
Php 30 per cup of Potato or Carrot
fries
Php 35 per bottle of Lemonade
● Additional delivery fee

Better Brews ● Php 105 Grilled Cheeseburger,

Php120 Double-deck Ham N cheese
Php 65 Medium Lemoncito series
Php 75 Large Lemoncito series
Php 90 Fries
Php 110 Cheezy fries

Hungry Bites ● Php 99 300g fries

Php 150 300g Cheese Sticks
Php 85 Regular Burger
Php 115 Aloha Burger

Minute Burger ● Php 73 Bacon Cheese Burger (2pcs)

Php 20 Calamantea

Jollibee ● Php 35 Yumburger

Php 85 Aloha Burger
Php 53 Regular Carbonated Drinks

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 Php 65 Regular Pineapple Juice
Php 65 Regular Iced Tea

BUSINESS PLACE

Nature’s Patty ● The product or service is provided at

General Luna St., Estaka, Dipolog City

Better Brews ● Sunset Boulevard, Dipolog City

Hungry Bites ● Magsaysay St., Miputak, Dipolog City

and General Luna St., Estaka, Dipolog
City

Minute Burger ● Osmeña St., Dipolog City

● Central Barangay, Dipolog City

Jollibee ● J.P, Rizal St. Ave, Dipolog City,

Zamboanga Del Norte
● Quezon Avenue in City Central
Jollibee Lee Plaza Dipolog
● Jollibee Rotonda, Dipolog City
● Jollibee Citymall Dipolog

BUSINESS PROMOTION

Nature’s Patty ● Social media:

1. Facebook
2. Instagram
3. Twitter
4. TikTok
● Radio Advertisements
● Direct Marketing:
1. Email Marketing
2. Coupons

Better Brews ● Social media:

1. Facebook
2. Instagram

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Hungry Bites ● Social media:
1. Facebook
2. Instagram
● Advertising

Minute Burger ● Social media:

1. Facebook

Jollibee ● Social media:

1. Facebook and Instagram (for all
branches in the Philippines)

BUSINESS PROCESS

Nature’s Patty ● Additional delivery fee for the following

places: Sta. Filomena, Sta. Isabel,
Galas = Php 15
Miputak, Estaka, Biasong = Php 20
Remaining barangays
in Dipolog City = Php 25 - Php 30
● Direct distribution

Better Brews ● Dine-in

● Takeout

Hungry Bites ● Dine-in

● Takeout
● Hungry delivery express
● Direct distribution

Minute Burger ● Dine-in

● Takeout

Jollibee ● Dine-in
● Takeout
● Drive-thru
● Direct distribution

BUSINESS QUALITY

Nature’s Patty ● Vegetable-based food

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 ● Fruit-based drinks

Better Brews ● Meat-based food

● Veggie-based food
● Fruit-based drinks

Hungry Bites ● Meat-based food

● Veggie-based food

Minute Burger ● Meat-based food

● Fruit-based drinks

Jollibee ● Meat-based food

● Carbonated drinks
● Powder-based drinks

BUSINESS SERVICE

Nature’s Patty Very Good

Better Brews Very Good

Hungry Bites Extremely Good

Minute Burger Very Good

Jollibee Excellent

BUSINESS SPEED

Nature’s Patty Fast

Better Brews Fast

Hungry Bites Fast

Minute Burger Fast

Jollibee Faster

BUSINESS INNOVATION

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 Nature’s Patty 90%

Better Brews 80%

Hungry Bites 82%

Minute Burger 80%

Jollibee 85%

Figure 2. An analysis of Nature’s Patty and its four main direct

competitors in terms of products, cost-competitiveness, place, promotion,
process, quality, service, speed, and innovation against other potential threats
in the same categories.

The four main direct competitors of Nature’s Patty are well-known

business establishments in Dipolog City, namely, Better Brews, Hungry Bites,
Minute Burger, and Jollibee. They are considered threats because they sell
burgers, and other snacks as well. However, Nature’s Patty products have
better nutritional content as it’s from raw and fresh organic vegetables and fruits
in the market. Additionally, it utilizes eco-friendly packaging for burgers, fries,
and cheese sticks, which is paper-based, and also uses reusable and
recyclable plastic bottles for lemonades.

Nature's Patty is a pioneer in innovation, as it is the first business of its

kind within the vicinity to use vegetables and fruits as the primary ingredients
for all of its products which potentially attracts customers due to its rarity.
Additionally, Nature's Patty is reasonably priced in the mid-range, making it
both affordable and nutritious.

15
E. Business’ Competitive Advantage

Product – Nature’s Patty’s products mainly consist of vegetable-based burgers

as the highlighted and main product, with 3 varieties to choose from, namely,
mushroom burger with mushroom sauce, veggie burger with classic sauce, and
cauliflower burger with barbeque sauce. It also offers side snacks such as
potato and carrot fries, cabbage-wrapped cheese sticks, and freshly brewed
lemonade which has been colorful as it comes in three different colors (red,
blue, yellow).

Cost-Competitiveness – All kinds of burgers from Nature’s Patty are priced

for only Php 120 with the inclusion of fries. The fries as a separate entity costs
Php 30 per cup, Php 10 for 3 pieces of cabbage-wrapped cheese sticks, and
Php 35 per 500ml bottle of lemonade. The customers will also shoulder the
delivery costs depending on which barangay they’re located. Additional Php 15
for orders from Sta. Filomena, Sta. Isabel and Galas, Php 20 for Miputak,
Estaka, Biasong, and Php 25 - Php 30 for the remaining barangays in the city.

Place – Nature’s Patty will be placed in General Luna St., Estaka, Dipolog City.
It will offer home delivery services but its outlet is readily available for pick-ups.

Promotion – Nature’s Patty insinuates that marketing and promoting the

products on social media platforms will have a significant factor in getting
potential buyers. Thus, it took advantage of the current platform availability by
creating a Facebook Page, Instagram, Twitter, and Tiktok accounts, in which it
regularly gives updates, and posts product posters and video ads to reach a
wider audience.

Process – With the use of direct distribution strategy, the products are
delivered from the business establishment to the location of the customers.
Thus, the team will make sure that upon delivery, the products are safe and
presentably handed to the customers.

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Quality – In terms of quality, Nature’s Patty ingredients are derived from fresh
organic vegetables and fruits which all products are vegetable-based and fruit-
based. Furthermore, the company adheres to the highest possible standards of
sanitation and high productivity.

Service – Pre-orders online and delivery services are offered by Nature’s Patty
as a convenience to the customers and as a means of limiting the spread of the
COVID-19 virus.

Speed – To maximize customer satisfaction, the business’ production team is

well-trained and has good expertise. Additionally, Nature’s Patty provides a
home delivery service within the town of Dipolog City since customers ordered
online. However, the product delivery time is determined by the location which
can approximately take up to 15 minutes.
Innovation – The products of Nature’s Patty are uniquely the first of its kind,
especially the burgers which offer never-before-introduced ingredients of
patties in the vicinity of Dipolog. With this, it’s highly qualified as an innovation
and has an edge over its fast-food competitors, especially burger sellers.

F. Market Analysis

Target Market Segment

Nature’s Patty's target market segment is identified through an online
survey to get their demographics and personal information, such as age,
gender, employment status, marital status, residence, income, and diet. It also
seeks to ask for their knowledge, personal experience, and opinions about the
product which will help assess the target market.
The following are the results taken from the survey conducted by the
marketing team whose respondents are segmented according to demographic
and personal opinions. Thus, it concluded that the target market of the business
establishment are the students between the ages of 16 to 20 years old who
resided within Dipolog City.

17
 Figure 3. Pie chart showing the age ranges of respondents

AGES RESPONSES
15 years old and below 10
16-20 years old 68
21-28 years old 15
29-35 years old 2
36 years old above 15
Figure 4. A table showing the number of responses from each age range

The survey results concluded that out of 110 respondents, 61.8% or 68

of them are 16-20 years old, 13.6% or 15 respondents are 21-28 years old,
13.6% or 15 respondents are 26 years old and above, 2 respondents are 29-
35 years old, and 9.1% or 10 of them are 15 years old and below. With the said
results, 16-20 years old dominate the market which means that they will be the
focus or primary target market of Nature’s Patty. Thus, the business shall build
stronger relationships with them.

Preference
There are few businesses within the vicinity of Dipolog City that sell
burgers, fries, cheese sticks, lemonade but most of them use meat as their
primary ingredients in patties, lumpia wrapper for cheese sticks, ready-to-cook
fries, and lemonade powder that are artificially flavored, contain excessive
sugars and preservatives instead of using fresh lemons. On the contrary,
Nature’s Patty uses vegetable-based ingredients to make patties that are
unique among others. It is an excellent substitute for meat and is extremely
beneficial to vegetarians, those who are unable to consume meat due to health

18
issues, and those looking to try something different and healthy on a budget.
On its side snacks, cabbage-wrapped cheese sticks, and carrot fries have
never been popular in the city, which is also an edge in the business. Overall,
Nature’s Patty ensures that all foods served are beneficial to health. They are
more apt to be interested in something uniquely different yet healthy and
affordable.

Figure 5. A pie chart showing respondents’ preferences towards vegetable-

based burger patties

KINDS OF PATTY RESPONSES

Veggie Patty 68
Mushroom Patty 34
Cauliflower Patty 8
Figure 6. A table showing the number of responses regarding the preferences
of customers towards vegetable-based burger patties

The business conducted an online survey using Google Forms to

ascertain Dipolog City respondents' customer preferences towards the
products. As a result of the aforementioned survey done by the marketing
committee, 96.4% or 106 respondents are interested in trying the Vegetable-
based burgers with which the Veggie patty, with an average of 61.8% or 68
responses, is the most preferred kind of flavored patty that they want to try,
proceeded by mushroom patty at 30.9% or 34 responses, and 7.3% or 8
responses for cauliflower patty. This data shows that, out of all kinds of patty,
the Veggie patty will be the best selling burger upon its opening.

19
Purchasing Power
Nature’s Patty’s target market consists primarily of students, teenagers,
and young adults, which are fond of treating themselves to snacks, however, it
is not limited to those age groups. As the target market is made up of teen
students who are staying at home during the height of the pandemic and only
have Php 0-10,000 income, these individuals may have limited purchasing
power. Thus, it is expected that parents will assist with the purchase.

Figure 7. A pie chart showing the occupation of the respondents

OCCUPATION RESPONSES
Student 85
Professional 23
Self-employed 0
Unemployed 2
Figure 8. A table showing the number of responses from each occupation

The table shows that 77.3% or 85 of the respondents are students,

20.9% or 23 respondents are professionals, 2 are unemployed while none of
them are self-employed. Thus, this signifies that customers will be mostly made
up of students.

20
Figure 9. A pie chart showing the monthly income ranges of the respondents

MONTHLY INCOME RESPONSES

₱0-10,000 87
₱11,000-20,000 8
₱21,000-30,000 11
₱30,000 and above 4
Figure 10. A table showing the number of responses for each monthly income
range
The table above illustrates the monthly income of the respondents which
has 87 responses (79.1%) for ₱0-10,000, 8 responses (10%) for ₱11,000-
20,000, 11 respondents has an income of ₱21,000-30,000, while the remaining
4 respondents have a monthly income of ₱30,000 and above. With the results
of the occupation and monthly income from the survey, it illustrates that the
market will consist of students with ₱0-10,000 income a month.

Target market

Nature’s Patty’s primary target market are those customers aged 16 to

20, residing in Dipolog City, who are thinking about trying vegetable-based
burgers, who are health-conscious and on a diet, and who watch their calorie
intake, vegetarian, want to have snacks without meat included due to some
health issues. However, it is not limited to them, as Nature's Patty products can
benefit anyone of any age who enjoys inexpensive yet nutritious snacks.
Additionally, all supplies are expected to be safe and suitable for all individuals.

21
Total demand
The result from the conducted survey done by the marketing team
illustrates that out of 110 respondents, 106 are interested in trying the
vegetable-based burger while the remaining 4 respondents are not.

Figure 11. A pie chart showing the percentage of respondents who are and
not interested in trying the vegetable-based burgers

OPTION RESPONSES
Yes 106
No 4
Figure 12. A table showing the responses of those interested and not in trying
vegetable-based burgers

The figure above shows that 96.4% of the respondents are interested in
trying the vegetable-based burger while 3.6% of them are not. This data shows
that the demand of the products is high which means that the business will have
a chance to excel in Dipolog City’s food market and the customers are more
likely to buy.

22
 How many vegetable-based burgers are you willing Weekly
to buy in a week? Demand
Options Number of Responses
1 51 51
2 29 58
3 4 12
4 2 8
5 3 15
6 3 18
7 5 35
8 2 16
9 2 18
10 5 50
106 281

Product Total Demand of Price of the Average

the Product Per Product Forecasted
Month Sales
Vegetable-based 1,125 Php 120.00 Php 135,000
Burger with Fries
Veggie Fries 1,125 Php 30.00 Php 33,750
Cabbage- 750 Php 10.00 Php 7,500
wrapped Cheese
Sticks (per 3 pcs.)
Lemonades 750 Php 35.00 Php 26,250
Total 3,750 Php 195.00

The 106 respondents who are interested in purchasing vegetable-based

burgers will be considered as the number of customers per week. Based on the
number of vegetable-based burgers that each respondent is willing to buy
weekly, the total demand for vegetable-based burgers per week is 281.
Nature’s Patty is expected to operate 20 days per month, Monday to Friday.
The business expects to sell at least 3,750 units per month. 30% or 1,125 units
are Vegetable-based Burgers with Fries. This is based on the survey results, in
which the weekly demand for Vegetable-based burgers is 281 units. 30% or
1,125 units are Veggie Fries, 20% or 750 units are Cabbage-wrapped Cheese
Sticks, and 20% or 750 units are Lemonades.

23
G. Product Analysis
Numerous burger products available in local stores are made from
ground beef, chicken, or bacon patties. Apart from that, they used pre-cooked
and undercooked patties that are prone to foodborne illness, as well as frozen
patties that degrade the quality and freshness of the meat. Nature's Patty
guarantees freshly prepared vegetable-based patties, cabbage-wrapped
cheese sticks and carrot or potato fries with no added preservatives. The
calamansi used in lemonade are fresh fruits, not powder-based to certify that
customers will have a refreshing healthy beverage. In general, the products are
designed to assist consumers in maintaining a healthy lifestyle by ensuring that
they are all-natural, nutritious, and provide daily benefits specific to each
individual.
Vegetables are known to be beneficial to our immune system because
they contain a variety of nutrients that are critical for energy and immunity. They
are naturally low in fat and calories, making them a nutritious choice for those
watching their dietary cholesterol and saturated fat intake. According to Elliot
(2017), Cauliflower, on its own, is extremely low in calories but high in vitamins;
consequently, it contains a high concentration of nutrients due to its high fiber
and antioxidant content. Due to the unique antioxidants contained in it, it may
aid in reducing inflammation and protecting against cancer and heart disease.
Additionally, mushrooms are low in calories, high in fiber, protein, and
antioxidants, and are known for their high potassium content, which helps
reduce blood vessel tension, potentially lowering blood pressure (Brennan,
2020). Lastly, the veggie burger patty's primary ingredients-carrots, cabbage,
and eggplant-provide significant amounts of potassium, folate, vitamin A and
C, and dietary fiber, all of which contribute to blood cholesterol reduction and
may help reduce the risk of heart disease and other chronic diseases (USDA,
n.d.). Thus, Nature's Patty burgers are an excellent choice not only for treating
one's taste buds but also for helping to mitigate diseases.
The products are made entirely of organic and fresh materials.
Lemonades are manufactured in 500ml recyclable bottles, while burgers and
other side dishes are packaged in paper-based packaging – all of which are
constructed to be ecologically sustainable. Additionally, paper bags are used to
wrap large or bulk orders.
24
IV. STRATEGY AND IMPLEMENTATION

Nature’s Patty offers an organic, fresh, and nutrient-based food product.

Its goods have inner attributes that set them apart from the competitors in the
market, such as the special ingredients it offers for all of its products. It also
offers a variety of patty and sauce options, color choices for lemonades, and
the kinds of fries, all served in the safest possible packaging. An excellent
production process is followed by the company, which uses quality materials.

A. Product Strategy
Nature’s Patty products are made with beneficial vegetables that will
help sustain essential nutrients that our body needs. What you eat reflects who
you are. It is a notion that to be fit and healthy, you need to eat good food. The
products are most significant to individuals who want to eat snacks while
watching their calorie intake, who can no longer eat meat due to health risks,
those who want to try different varieties of burgers, and who just want to eat
healthily. It’s a snack with a purpose for health, as its ingredients contain unique
antioxidants, potassium, fiber, protein, vitamin A and C which all provide an
overall healthy diet that can help reduce blood pressure, inflammation, and
other risks of having chronic diseases. As a result, it maintains not only a
healthy diet, it increases better mood and energy levels as well.
The strategy is to target a particular market of the health and wellness
aspect.

Figure 13. Logo of Nature’s Patty

25
 Nature's Patty's logo is straightforward and makes it clear what the
business is all about. Nature's connection to burgers is simple to grasp and
depict by just looking at it. A white background is a good choice for showcasing
cleanliness because natural vegetables can provide overall internal sanitation.
"Eat healthy" is the primary tagline, and it encourages and reminds people to
make better food choices and that it won't be necessary to cut out snacks like
burgers from their diets as they can also be healthy. With Nature's Patty, people
no longer need to be afraid to indulge in supposed high-calorie snacks like
burgers and fries because they can now do so guilt-free with the proposed
healthy substitute products.

B. Pricing Strategy
Nature's Patty method involves enticing buyers by offering low prices on
goods and services. By properly assessing servings to satisfy customers, the
company also ensures that no money is wasted. In addition, the company used
a value-based pricing strategy, in which the price of a product or service is
determined primarily by the perceived value of the customer. A customer-
focused cost structure was implemented by the business because they value
their clients' input. Thus, the price of a product is based on how much the
customer believes it is worth.

Figure 13: A pie chart showing the result of how much the respondents
are willing to spend on a single vegetable-based burger.

26
 PRICES RESPONSES

100-150 95

150-200 11

200-250 2

250-300 2

Figure 14. A table showing the responses of how much the respondents are
willing to spend on a single vegetable-based burger.

The pie chart and table above show that (86.4%) 95 respondents are
willing to pay Php 100-150 for a single vegetable-based burger, (10%) 11 of
them responded Php 150-200, both (1.8%) or 2 responses for price ranges
Php200-250 and Php250-300. Thus, Php 100-150 is the price range of burgers
that the respondents perceive and have the willingness to pay. Moreover, the
target market consists of students who have a monthly income of Php 0-10,000.
Therefore, the target market with their purchasing power has a capability to buy
with their preferred price range.

27
 Cost-plus pricing is the strategy used to add the markup of the
products. It is a pricing method where a fixed amount is added on top of the
production cost.

The following are the calculations using the cost-plus pricing with their
assumptions. ( percentage of production cost + markup= selling price)

In assumptions, a cup of veggie fries cost 40%.

Therefore, 30×0.45= 13.5 (production cost)
13.5 + 16.5= 30 (selling price of veggie fries per cup)

In assumptions, cabbage-wrapped cheese sticks cost 40% per 3 pieces.

Therefore, 10 x 0.40 =4 (production cost)
4 + 6 = 10 (selling price of 3 pieces of cabbage-wrapped cheese sticks)

For lemonades 500ml, a production cost of 35% per bottle,

Therefore, 35×0.35=12.25 (production cost)
12.25 + 22.75= 35 (selling price of 500ml lemonades)

Figure 15: The table above shows how the business utilizes the cost-
plus pricing strategy in getting its selling prices. It concluded that the price of
veggie fries will be php30 per cup, php10 per 3 pieces of cabbage-wrapped
cheese sticks, and php35 for 500ml of lemonades.

Bundle pricing strategy is utilized for the main product which is the burger
with fries. This strategy is used to group separate products together and sell
them at a single price. By this, burgers and fries are considered a bundle as
they will be an individual product.

28
 calculations:
production cost of burger + production cost of fries + markup= selling price
44+10+66=120
Thus, the bundle pricing of burger and fries will be php120.

Figure 16: The table above shows how the business utilizes the bundle pricing
strategy which it concluded that the price of burgers and price will be php120.
Although it uses a bundle pricing strategy, it is still price-competitive because
it’s low-cost product, suitable and fit to the purchasing power of the market.

The growth of the business is greatly aided by the presence of local

vendors in the vicinity. Therefore, Nature's Patty encourages their customers to
buy more to help the sales and living of the business' raw material suppliers.

C. Distribution Strategy
Nature's Patty uses direct distribution, which means that the business
will deliver its products directly to customers' doorstep. With the use of a single
distribution channel, the products are sold via Facebook page and Instagram
shop accounts but are also marketed in Twitter and TikTok. Single distribution
channel refers to a producer’s effort to reach customers through only one
distribution option. In this business, Nature’s Patty utilizes social media
platforms to sell.
Moreover, the business will deliver the products using its vehicle and
multicab. Due to the increase in the price of gasoline, a delivery fee will be
added. However, delivery is free for orders of three or more. Additionally, if
customers wish to pick up the products themselves in order to avoid paying for
delivery, a pick-up option is available.

29
D. Promotion Strategy

To gain a wider audience in promoting the business’ products,

consumer-generated marketing will be implemented. It is a marketing strategy
in which Nature’s Patty will invite its consumers to create content for the
business through customer reviews, by creating blogs, videos, images, and
comments. Thus, Nature’s Patty will host a contest in which all consumers are
encouraged to join which will include; making the best advertisement, best in
posters, best in making captions, and best in making blogs, of any of the
products with the use of given hashtags. This contest will be done on Facebook
since it will be used as the primary method of promoting the business' products.
The winners will then be given consolation prizes, special coupons or codes
that they can use for a specific period of time. This marketing strategy is
effective, inexpensive and will benefit the business.
Additionally, platforms such as Instagram, Twitter and TikTok will be part
of marketing to promote products in the community.
To effectively make use of Instagram, Nature’s Patty will elevate its
marketing by building up a community on this platform. Customers can create
an Instagram Story and can tag the Instagram shop with the use of the official
hashtag #Nature’sPattyLover. With this hashtag, buyers’ posts and stories will
be seen.
In Twitter, Nature’s Patty will encourage customers to create a trend by
making witty jokes, hugot lines, related to the products. There will be a chosen
“best tweet of the week” which will be highlighted on Nature’s Patty Twitter
account.
In Tiktok, a contest as well will be conducted by making a short video
advertisement of any of the products with a hashtag
#Nature’sPattyBestVideoAd. TikTok is now widely known as one of the social
media platforms that has many active users.

30
 Moreover, influencers are also encouraged to join other campaigns such
as “a search for a brand ambassador/influencer”. They will promote the
products in any platforms of their choice while boosting its engagement by
giving coupons and codes to its followers. In exchange of this promotion, Php
1,000 worth of products and the best influencer will be chosen to be an
ambassador for a specific time depending on the signed contract.
As an additional marketing strategy, radio commercials will be
considered as a backup plan.

Lastly, direct marketing will also be used. It involves email marketing and
giving away coupons if a certain amount of purchases will be reached.

31
V. ORGANIZATION AND MANAGEMENT TEAM

A. Form of Business – Nature's Patty specializes in vegetable-based burgers

and side dishes, and fruit-based beverages. The business will be based in
Dipolog City, Zamboanga del Norte's most populous city. The financial success
of the business is the most crucial component, but Nature's Patty believes that
this can be done by providing quality service, and healthy and nutritious
products to customers. Nature's Patty is a Sole Proprietorship type of business
since all necessary capital are shouldered by only one person, Sheraznin
Jashree B. Hongoy, but she has full control and authority over the business.
Sheraznin will spend P350,000 as startup capital for the business. She will be
responsible for all important decisions as well as the day-to-day operations.

B. Organizational Structure - The organization separates each department

into functional groups. Each is led by a single functional head, and workers are
divided based on roles. Sheraznin Jashree Hongoy is the owner and Overall
Manager of the organization's structure. Cathy Reginan will serve as the
Production and Operations Head, with Jia Bustaliño as the Head Cook,
Charlotte Laride and Gloued Redoble as the Assistant Cooks, and Marc Dwight
Castelo as the Delivery Rider. Kathleen Kay Cu will be the Accounting Head
and Bookkeeper, and Jay Bianca Alistado will serve as the Cashier and
Assistant Bookkeeper. The Marketing Head will be Anne Carmen Tumala, and
Athaliah Shandi Lagata will work as a Promotional Sales Associate and Social
Media Administrator.

32
ORGANIZATIONAL CHART:

Figure 1: A chart indicating the business’ staff and their respective positions

33
C. Management Team

Sheraznin Jashree Hongoy – The owner and Overall Manager of Nature’s

Patty. She is tasked with overseeing daily business activities, improving the
business, training heads of departments, managing budgets, developing
strategic plans, creating policies, communicating business goals, and other
important decisions for the business. Thus, actions made for the business will
seek her approval. Hongoy had her own business, Outfit on Fleek when she
was in her 11th grade. It’s an Instagram apparel and clothing business where it
introduced thrifted and brand new collections sold within Dipolog City. Also, she
handled a business together with her brother. It’s called “Sweet Station” which
sells varieties of cookies and pastries on Facebook page. With her experience
and expertise in selling on different platforms, and establishing her own apparel,
Hongoy is fit to lead and manage the business and its employees.

Cathy Reginan – Nature's Patty's Production and Operations Head. The

production head is responsible for ensuring that goods and services are
produced in a safe, cost-effective, and timely manner while meeting quality
requirements. The primary responsibility of the operations head is to ensure
that the proper processes and practices are implemented throughout the
organization. Formulating strategy, enhancing performance, obtaining
materials and resources, and ensuring compliance are all part of the process.
Reginan has experience of organizing and facilitating as she was part of a
school organization during her junior high school years in Andres Bonifacio
College. She has the qualities of a leader that a production head should have
to ensure that operations run smoothly.

Kathleen Kay Cu- The Accounting Head of Nature’s Patty. This position
supervises the business' financial activities in order to ensure accurate financial
reporting and to assist management in making financial decisions. She will
interact with managers from other departments, implement workplace rules,
and resolve Finance and Accounting-related questions and issues. During her
9th and 10th grade in junior high school, they've been taught basic bookkeeping
financial statements. Thus, she has an experience in journalizing, doing trial
balance to post-trial balance, adjusting entries to closing entries. Aside from

34
that, she had a chance to have ample knowledge about the existing financial
statements. With her knowledge and experiences, she has proven that she has
the ability to manage the roles of an accounting head to foresee the business'
financial operations as a whole.

Anne Carmen Tumala – The Marketing Head of Nature’s Patty. The head of
marketing creates a comprehensive business strategy. She is responsible for
promoting the business products and services through promotions and events,
using new and innovative marketing methods. She is in charge of attracting
customers and increasing their awareness through the usage of integrated
channels. Marketing, communications, and public relations are major parts of
her job. Anne Carmen formerly served as President of Colegio de San
Francisco Javier's Supreme Student Council. She has excellent interpersonal
skills, which are required in this field, to communicate and interact with
customers and respond to their inquiries. Tumala is active on social media, has
excellent editing skills, and has a YouTube channel where she may sell and
promote the business' goods. These experiences, together with her warm and
upbeat personality, qualify her for the role of Marketing Head in the business.

Jia Bustaliño – The Head Cook. As a head cook, she manages the day-to-day
operations in a kitchen, especially food preparation. It supervises kitchen staff
and handles all food-related issues, such as replenishing food supplies,
planning menus, and developing new recipes. Bustaliño is a former president
of the Mugna Club during her junior high school years. She also helps manage
her family’s business as a stockist of Avail Beauty Philippines which sells
sanitary pads. From that alone, she has exceptional skills in leading and
managing people involved in the business. Apart from that, she has experience
in cooking, as one of the cooks at their home. In fact, she used to sell
doughnuts, lemonades, baked cakes during the first wave of the pandemic.
Also, she can cook and prepare street foods, which can be for snacks or for
sale. Thus, with all the experiences in leading and cooking, she is suitable to
be the head cook of the business.

35
Jay Bianca Alistado – The Cashier and Bookkeeper of Nature's Patty. It’s her
responsibility to manage transactions with customers in collecting their
payments, scanning and ensuring the pricing is accurate, issuing receipts, and
tracking other monetary transactions. As a bookkeeper, she is in charge of
keeping track of a business’ financial transactions, such as purchases,
expenses, and sales revenues. The bookkeeper is also responsible for
reporting the business’ current financial condition and assisting executives by
providing insights and financial guidance that will enable them to make the best
decisions for the company. Alistado used to be a marketer and a guide to
customers in checking their available apartments for rent. She also has the
experience of selling in Filipino booths during her junior high school years at
Andres Bonifacio College. Aside from that, she’s also one of the Math Club
facilitators in 10th grade. Thus, she has enough knowledge and experience in
negotiating with customers, handling money transactions, and facilitating which
are all needed for these positions.

Athaliah Shandi Lagata – The Promotional Sales Associate/Social Media

Administrator. Her responsibilities include implementing customer feedback
through a variety of methods, engaging with customers, and organizing
promotional events. Additionally, she must be capable of conducting
competitive research on competitors' products and services, pricing, and
market success. They are well-versed in the complexities of marketing and are
familiar with methods for analyzing market research and customer behavior.
Lagata assisted their family tarpaulin business, in which she's one of the
persons-in-charge in handling the daily operations. As someone who's hands-
on in improving their business, Lagata strategizes for their business growth and
plans on how to excel from their competitors. With the skills of analyzing and
planning on how to promote their own business, she is qualified to be in this
position.

Charlotte Laride & Gloued Redoble – The Assistant Cooks of Nature’s Patty.
An assistant cook supports the head cook and has duties such as maintaining
supplies, preparing food and ingredients, testing new recipes, cleaning the
kitchen, keeping the cooking utensils organized, and plating dishes. Laride is a
food lover, apart from that, she’s curious about how certain dishes are done. At
36
home, she practices cooking for her to gain a new skill set, and to serve her
family; it turns out that cooking became her hobby. As someone who lacks
expertise before, she assisted her family members while cooking in order to
grasp what to do. Due to her will to learn and improve, she can easily follow
instructions given and has an initiative on what to do. Therefore, she has
experience indeed in assisting while cooking at home. Based on how interested
she is to become a cook and with the qualities she possesses, she’s fit to be
an assistant cook of Nature’s Patty. On the other hand, Redoble assists with
household tasks, particularly in the kitchen. At home, she helps her mother in
the preparation of various cuisines, the washing of utensils, and the general
upkeep of the kitchen. She is qualified for the position of assistant cook as a
result of her previous experiences.

Marc Dwight Castelo – The Delivery Rider of Nature’s Patty. Before and after
delivery, the Delivery Rider is responsible for inspecting orders to ensure that
they are complete, costs are correct, and the customer is satisfied. He is also
responsible for loading and delivering the products to customers on time. Marc
Dwight is a socialization, understanding, and leadership expert. Because he is
gregarious, he has a better grasp of how to deliver better quality services to
clients and how to handle various types of customers to provide information.
Marc Dwight Castelo also has a valid LTO (Land, Transportation Office) driver's
license, which qualifies him to drive around the city. Since he was a child,
Castelo has lived in Dipolog City. He is an expert in Dipolog City’s directions
and geographical locations, making it easy for him to deliver things to their
respective customers. His experience qualifies him for the position of Delivery
Rider in the business.

37
VI. PRODUCTION AND PROCESSES

A. Production Goals and Objectives

Goals
1. To provide quality and healthy food and drinks throughout its operation
2. To create a healthy and safe production environment throughout its
operation
Objectives
1. Ensure that all vegetables and fruits are properly stored to keep them
fresh throughout its operation. Once the ingredients are mixed and
prepared, they should be cooked immediately and storing them again
should be avoided.
2. The production team should strictly follow sanitation procedures, such
as washing their hands and the ingredients properly, and wearing
gloves, hairnets, and aprons, in preparing the food and drinks.

B. Planning Process
The quality of ingredients is of primary importance for Nature’s Patty to
accomplish proper production. Nature’s Patty believes that the best method
is to focus on and ensure quality production by properly executing every step
of the process that leads to the final product. Below shows the planning and
preparation process for each product:

38
1. Preparing the Patties for Vegetable-based Burgers
VEGGIE BURGER PATTY
1. Sanitize and clean the
kitchen area, then wash all
the ingredients and gather
all the necessary kitchen
utensils and equipment.
4. Prepare a large mixing bowl
and incorporate all the minced
and shredded ingredients
while waiting for the eggplant
to soften.
5. When the eggplants are
done, combine them with the
rest of the ingredients in the
mixing bowl and start mixing
using a rubber spatula.
8.When the oil in the pan is
ready, take a 1/4 cup
measure of the mixture, coat
it with breadcrumbs, and
form the patty. Then gently
place the patty in the pan
and cook for 2-3 minutes on
each side, or until golden
brown.
2. Start by peeling the carrots,
eggplants, garlic, and red
onion, and while you're doing
it, bring 5 cups of water to a
boil in a pot.
3. Boil the peeled eggplants for 4-8
minutes, or until soft and tender, then
shred the peeled carrots with a
vegetable shredder and mince the
cabbage, garlic, and red onion with a
manual food processor.
6. Start adding the other ingredients,
such as flour, egg, salt, pepper, and
any additional liquid and dry
seasonings and gently mix it all
together using a rubber spatula.
7.Heat the cooking pan with oil on a
medium setting on the gas stove,
and while waiting for it to heat up,
prepare a dry plate and pour about 2
1/2 cups of breadcrumbs.
9. As soon as the patties are done,
remove them with a spatula and place
them on a clean plate before continuing
to cook the remaining patties.
39
 CAULIFLOWER BURGER PATTY

1. Sanitize yourself, 2. To begin preparing the cauliflower, pull off all

then wash all the the leaves and chop them with a knife. Remove
ingredients and prepare a single floret from the base of the stem.
the equipment needed. Continue working your way around the base of
the stem, removing the biggest florets with a
5. After the knife.
cauliflower is done,
put it in a colander 4. While waiting for
the cauliflower to 3.Bring the water to
and rinse it water
soften, grate some a boil in a sauce
and let it dry before
cheese and prepare pan over high heat,
shredding the
a large mixing bowl. then add the
florets using a
cauliflower florets.
manual food
processor.
7. Heat a cooking pan 8. When the oil in the
with oil on a medium pan is ready, take a
setting on the gas 1/4 cup measure of
6. Mix the shredded stove, and while the mixture, coat it in
cauliflower with the waiting for it to heat up, breadcrumbs, and
grated cheese, milk, prepare a dry plate and form the patty. Then
egg, flour, and some pour about 2 1/2 cups gently place the patty
dry and liquid of breadcrumbs. in the pan and cook
seasonings to taste for 2-3 minutes on
into a large mixing each side, or until
bowl, then gently mix golden brown.
and combine with a 9. Remove the cooked
rubber spatula until patties with a spatula
thoroughly and set them aside on a
combined. clean plate before
continuing to cook the
remaining patties.

40
 MUSHROOM BURGER PATTY

1. Sanitize and clean the kitchen 2. Start peeling the potatoes, red
area, then wash all the onions, and garlic. Then, using a
ingredients and gather all the manual food processor, mince the
necessary kitchen utensils and garlic and red onions, and grate the
equipment. potatoes with a vegetable shredder.

4. On a medium setting on 3. Drain the water from the

the gas stove, heat the mushroom can using a strainer,
small cooking pan with oil then mince the mushrooms with a
and wait for it to heat up. manual food processor.

5. When the oil in the pan is ready, sauté 6. When the mushrooms are
the minced garlic and red onions for 2 done, combine everything in
minutes before adding the minced a large mixing bowl with the
mushrooms and sauté everything shredded potatoes and stir
together. ingredients and saute and cook everything together with a
for about 2-3 minutes and add salt and rubber spatula.
pepper to taste.

7. Start adding the other

8. Heat a cooking pan with oil on a medium
ingredients, such as flour,
setting on the gas stove, and while waiting
egg, salt, pepper, and any
for it to heat up, prepare a dry plate and
additional liquid or dry
pour about 2 1/2 cups of breadcrumbs.
seasonings, using a rubber
spatula.
9. Whenever the oil in the pan is ready, take
a 1/4 cup measure of the mixture, coat it 10. As soon as the patties are

with breadcrumbs, and gently form the done, remove them with a

patty. Next, carefully place the patties in the spatula and place them on a

pan and cook for 2-3 minutes each side, or clean plate before continuing

until golden brown. to cook the remaining patties.

41
2. Preparing the Sauces for the Vegetable-based Burgers

CLASSIC SAUCE

1. Sanitize yourself, 2. In a medium-sized mixing bowl,

then wash all the combine a 1:1 ratio of ketchup and
ingredients and mayonnaise, as well as 2 tbsp of
prepare the kitchen calamansi juice, and mix gently with
tools needed. a spoon until combined.

MUSHROOM SAUCE

1. Sanitize yourself, 2. Prepare 1 cup of lukewarm water or

then prepare all the use the mushroom water from the
ingredients and mushroom can in a saucepan, then
kitchen tools gradually add 1 pack of gravy mix and
needed. stir.

3. Heat the gravy mixture in a sauce pan over

medium heat on the gas stove, then add half
a tablespoon of butter and whisk constantly
until it becomes thick.

BARBEQUE SAUCE

1. Sanitize yourself, 2. Stir together 10 tablespoons brown

then prepare all the sugar, 8 tablespoons soy sauce, 5
ingredients and tablespoons white vinegar, 1/2
kitchen tools teaspoon paprika, 1 teaspoon chili
needed. powder, and 2 tablespoons mustard in
a saucepan.

3. On a medium setting on the gas stove, heat

the sauce pan with the sauce mixture, stirring
constantly until it becomes sticky.

42
3. Preparing the Vegetable-based Burgers (Veggie, Mushroom,
And Cauliflower)

1. Sanitize yourself, 2. Cut the 3. Slice the

then prepare all the buns in half tomatoes and
ingredients and with a bread cheese thinly and
kitchen utensils knife and set chop the white
needed. aside. onions into rings.

5. Place some butter in a 4. Place the washed lettuce

medium-heated pan on the gas
stove. Grab several buns and
split them apart, then place
them on the pan for 8-10
seconds till light golden brown.
on a clean work surface.
Separate the lettuce leaves
and place them in a
colander, shaking lightly to
remove excess water.

6. Place all the necessary 7. Start stacking the plant-

ingredients or condiments in a
clean work area, such as
cooked vegetable-based burger
patties, toasted buns, sauces,
and burger toppings like lettuce,
tomato, cheese, and onion
rings.
based burger in a 4x4 cut
parchment paper. Start with
the lightly toasted bread,
then add the vegetable-
based burger patty, 1 slice
cheese, 2 tbsp sauce, onion
rings, tomato, and lettuce,
then finish with the other
half of the toasted bun and
carefully insert the food stick
into the vegetable-based
burger to keep the toppings
from breaking apart.

43
 POTATO FRIES

1. Sanitize yourself, 2. Start by peeling 3. Soak the

then wash all the and slicing the potatoes for at
ingredients and potatoes into least 20 minutes
prepare the kitchen long, thin slices. in a bowl of water.
tools needed.

7. Allow 6. Dip the 5. Mix the 4. In a colander,

the coated potatoes breading drain the water
potatoes in the ingredients, and dry the
to cool for breading such as flour, potatoes.
5 minutes until well salt, paprika,
after frying coated. and pepper,
till golden in a separate
brown. bowl.

CARROT FRIES

1. Sanitize 2. Peel the 3. Combine the

yourself, then carrots and breading ingredients
wash all the slice them into (flour, salt, paprika,
ingredients and sticks and set and pepper) in a
prepare the tools them aside. mixing bowl.
needed.

5. Fry the carrot sticks 4. Bread the carrot sticks

until they are golden until they are thoroughly
brown. coated with breading.

44
 CABBAGE-WRAPPED CHEESE STICKS

1. Sanitize 2. In a piece of 3. In a hot

yourself, then spring roll lumpia deep-frying
wash and wrapper, place a pan with oil,
prepare the piece of cabbage deep-fry the
ingredients leaf, two pieces cheese sticks
and equipment of cheese, and till golden
needed. then roll. brown.

LEMONADE

1. Sanitize 2. Cut several 3. Cook the lemon

yourself, then lemonsitos or juice with the
wash and calamansi in brown sugar until
prepare the half and it becomes sticky,
ingredients squeeze off then leave it aside
and equipment the juice using to cool until it
needed. a strainer. becomes syrup.

5. Gently pour the 4. Pour the syrup in a jar

lemonade into a 500 and fill it with cold water.
ml empty bottle, then Pour few drops of food
chill the bottled coloring according to the
lemonade in the fridge. customer's preference.

45
 C. Process and Equipment Layout
This section shows the layout of the production place of the Nature’s
Patty. The business will be located at General Luna St., Estaka, Dipolog City,
facing Zamboanga del Norte Provincial Capitol.

Figure 1. Internal layout of Nature’s Patty’s Production Place

Production Place: The Production Place will be situated in a

commercial building. It will be subdivided into 5 areas namely, Waiting Area,
Utility, Kitchen Area, Dishwashing Area and Comfort Room.

The Waiting Area is where the customers wait for their orders. This is
located right in front of the customer reception desk.

The Utility Area is where the sanitary and other essentials are stored
such as cleaning equipment. It is located beside the Comfort Room, behind the
Dishwashing Area.

The Dishwashing Area is where all the used plates and utensils are
washed. It is located beside the Kitchen Area and Comfort Room.

46
 The Kitchen Area is where Nature’s Patty’s vegetable-based burgers
and other products will be made and cooked. It is located beside the
Dishwashing Area.

The Comfort room is located beside the utility and dishwashing area. It
can be directly seen at the front of the main door.

Equipment Layout

1. Shelf – is where the dishwashing essentials are stored.

2. Two Bowl Sink – is where the plates, pan and utensils are washed and
rinsed.
3. Urinary Area – for male users
4. Toilet Room – for Male/Female users
5. Sink – for handwashing
6. Mirror – to check oneself
7. Utility Room – where utilities are stored
8. Menu Area – an area for the menu and receipts
9. Receiving Area – is where the products are received by the customers

10. Customer Reception Desk – for customers to pay their orders

11. Serving Area - is where the prepared orders are handed

12. Gas Stove - is where the food will be cooked

14. Cabinet – drawers for storing important equipment

15. L-shaped Sofa – is where the customers sit and wait for their orders

16. Tables and Chairs - is where the customers sit and wait for their orders

17. Refrigerator - is where the lemonades, the raw materials, and other
products that require cold temperature, are stored

47
Steps of Production
WASHING
Washing of fresh and raw
materials such as vegetables
and fruits will be done in the
washing area. Other equipment
needed during the production
will be cleansed here as well.
FRYING
Actual frying of patties and
other products, will take
place inside the kitchen
using the gas stove.
Figure 2. External appearance and area of Nature’s Patty
STORING
Raw materials that are needed
to be stored (to adapt the
sudden changes of supplies
outrage), will be kept in
refrigerator found in the kitchen
area. Lemonades that are in
need of cold temperature for a
refreshing taste will be kept in
the refrigerator as well.
MIXING/MAKING PATTIES
Mixing all the ingredients will be
made in the kitchen area. The
production process will take
place here.
48
D. Production Planning
Nature's Patty strives for quality products with the use of a systematic

manufacturing process. Thus, Nature's Patty's Production Plan makes the

following commitments:

Phase I. Sourcing goods ethically and developing positive relationships

with suppliers

Nature's Patty is committed to fostering the local economy, and thus

buying raw materials from the marketplace that benefits Dipolog City's

economic growth. By focusing on the marketplace and local vendors, the

business will be able to achieve lower cost of goods and a higher gross profit

margin. Additionally, the business seeks to develop an interdependent

relationship with its which can be accomplished through on-time transactions.

Moreover, the business will appoint a special work team to monitor and assess

the supply chain operations.

I-B. Receiving and storing the goods

Nature's Patty views the delivery process as a vital part of the production

chain. The business will ensure that competent and responsible personnel will

be able to obtain and transmit raw materials well. Nature's Patty can accomplish

this by assigning different employees to their specialized fields in order to

ensure efficient output. Additionally, receiving personnel will verify the quantity

of raw materials received for each arrival and acquisition. Moreover, the

business maintains a clean and hygienic environment. As a result, raw

materials and finished goods are stored in a secure, sanitized, and clean

environment. The cleaning staff is instructed to properly clean up the premises

as well.
49
 SHELF
REFRIGERATOR

GAS
Phase II. ConceptualizationSTOVE
of the Product

BOWL SINK
CABINET

Figure 3. Inventory and Equipment Storage Layout

Phase II. Conceptualization of the Product

Nature's Patty understands the value of an eco-friendly manufacturing

process. This way, the business will make efficient use of its resources and

achieve zero-waste management.

Nature's Patty is an online fast-food business that sells and delivers its

products directly to its customers and also allows customers to pick up their

orders. From Monday to Friday, the work hours are 9:00 AM to 12:00 PM and

1:00 PM to 6:00 PM. Customers’ orders are delivered from 11:00 AM to 12:00

PM and from 1:00 PM to 6:00 PM. But every Monday, the business only

transmits its products from 1:00 PM to 6:00 PM, since the weekly production

materials are bought every Monday morning. The business anticipates

manufacturing and selling at least 188 products per day. To ensure efficiency,

a special committee oversees the day-to-day operations of the product

conception and distribution phases.

50
Phase III. Productivity and optimization of the workplace

Nature's Patty is key to upholding a collaborative and efficient business

culture through the establishment of a distinct organizational structure, in which
staff members are assigned to various fields of expertise in order to maximize
work efficiency and time consumption.
Production and operations department is accountable for managing the
production and delivery of products. The marketing department is in charge of
defining and managing the image of the business, running promotional
activities, creating marketing and promotional strategies, creating
advertisements for the business’ social media page, actively managing the
business’ social media accounts, conducting customer and market research,
and supervising business competitors. The accounting department is in charge
of recording, analyzing and reporting the business transactions, and
responsible for monitoring the business’ financial stability
The business is a firm believer in appropriate compensation and wages
as a means of motivating its employees. As a result, the business intends to
pay its personnel fairly.

Phase IV. Promotion of the Product

The brand image team at Nature's Patty sought to increase the business

through a promotional campaign that will accomplish the following:

I. Promote the brand presence by creating eye-catching posters or ads

and sharing them on multiple social media platforms such as Facebook

and Instagram.

II. Investigates additional social media platforms, such as Instagram,

Twitter and Tiktok, for product advertisement in order to reach a broader

market.

III. Consider radio advertising as a last resort for reaching out to additional

potential customers.

51
E. Material Planning
VEGGIE BURGER

NAME SPECIFICA- QUANTITY PRICE TOTAL

TION (per unit)

Carrots 430 g 3 pcs. Php 13.00 Php

39.00

Cabbage 250 g 1 pc. Php 15.00 Php

15.00

Eggplant 300 g 4 pcs. Php 10.00 Php

40.00

Flour 120 g 1 cup Php 6.00 Php 6.00

Breadcrumbs 120 g 1 cup Php 20.00 Php

20.00

Egg 57 g 1 pc. Php 8.00 Php 8.00

Salt 12 g 2 tsp. Php 0.50 Php 1.00

Magic Sarap 6g 1 tsp. Php 1.00 Php 1.00

Black Pepper 2g 1 tsp. Php 1.00 Php 1.00

Powder

Garlic 6 cloves ½ bulb Php 6.00 Php 3.00

Red onion 100g 1 pc. Php 7.00 Php 7.00

Oil 375 ml 1 bot. Php 38.00 Php

38.00

Beef broth 10 g 1 pc. Php 6.00 Php 6.00

cube

Hot water 237 ml 1 cup Php 1.00 Php 1.00

52
 OTHER BURGER COMPONENTS

Bun (Baron 10 pcs. 2 packs Php 40.00 Php

Bakeshop) 80.00

Butter (for 71 g 5 tbsp. Php 3.00 Php

toasting buns) 15.00

Tomato 170 g 2 pcs. Php 6.50 Php

13.00

White onion 140 g 1 pc. Php 6.00 Php 6.00

Cheese 150 g 10 slices Php 4.00 Php

40.00

Lettuce 150 g 10 leaves Php 2.00 Php

20.00

CLASSIC SAUCE

Mayo 237 ml 1 cup Php Php

110.00 110.00

Ketchup 237 ml 1 cup Php 16.00 Php

16.00

Calamansi 30 ml 2 tbsp. Php 2.00 Php 2.00

Juice

POTATO FRIES

French Fries 450 g 1 pack Php 95.00 Php

95.00

Oil 375 ml 1 bot. Php 38.00 Php

38.00

PACKAGING

Cardboard 4x4x2 inches 10 pcs. Php 4.00 Php

burger box 40.00

Parchment 4x4 inches 10 sheets Php 1.00 Php

paper 10.00

Printed logo 2 pages 10 pcs. Php 0.50 Php 5.00

(Nature’s
Patty)

53
 MUSHROOM BURGER WITH FRIES

NAME SPECIFICATIO QUANTITY PRICE TOTAL

N (per
unit)

Mushroom 850 g 2 packs Php Php

pieces and 47.50 95.00
stems

Potato 450 g 4 pcs. Php Php

22.00 88.00

Flour 120 g 1 cup Php Php 6.00

6.00

Breadcrumbs 120 g 1 cup Php Php

20.00 20.00

Egg 57 g 1 pc. Php Php 8.00

8.00

Salt 12 g 2 tsp. Php Php 1.00

0.50

Magic Sarap 6g 1 tsp. Php Php 1.00

1.00

Black Pepper 2g 1 tsp. Php Php 1.00

Powder 1.00

Garlic 6 cloves ½ bulb Php Php 3.00

6.00

Red onion 100g 1 pc. Php Php 7.00

7.00

Oil 375 ml 1 bot. Php Php

38.00 38.00

Beef broth 10 g 1 pc. Php Php 6.00

cube 6.00

Hot water 237 ml 1 cup Php Php 1.00

1.00

54
 OTHER BURGER COMPONENTS

Bun (Baron 10 pcs. 2 packs Php Php

Bakeshop) 40.00 80.00

Butter (for 71 g 5 tbsp. Php Php

toasting buns) 3.00 15.00

Tomato 170 g 2 pcs. Php Php

6.50 13.00

White onion 140 g 1 pc. Php Php 6.00

6.00

Cheese 150 g 10 slices Php Php

4.00 40.00

Lettuce 150 g 10 leaves Php Php

2.00 20.00

MUSHROOM SAUCE

Gravy Mix 28 grams 1 sachet Php Php

27.00 27.00

Water 237 ml 1 cup Php Php 1.00

1.00

POTATO FRIES

French Fries 450 g 1 pack Php Php

95.00 95.00

Oil 375 ml 1 bot. Php Php

38.00 38.00

PACKAGING

Cardboard 4x4x2 inches 10 pcs. Php Php

burger box 4.00 40.00

Parchment 4x4 inches 10 sheets Php Php

paper 1.00 10.00

Printed logo 2 pages 10 pcs. Php Php 5.00

(Nature’s 0.50
Patty)

55
 CAULIFLOWER BURGER WITH FRIES
NAME SPECIFICATIO QUANTITY PRICE TOTAL
N (per
unit)

Cauliflower 430 g 3 heads Php Php

10.00 40.00

Evaporated 237 ml 1 cup Php Php

Milk 16.00 16.00

Flour 120 g 1 cup Php Php 6.00

6.00

Breadcrumbs 120 g 1 cup Php Php

20.00 20.00

Egg 57 g 1 pc. Php Php 8.00

8.00

Salt 12 g 2 tsp. Php Php 1.00

0.50

Magic Sarap 6g 1 tsp. Php Php 1.00

1.00

Black Pepper 2g 1 tsp. Php Php 1.00

Powder 1.00

Grated Cheese 100 g 1 cup Php Php

28.00 28.00

Oil 375 ml 1 bot. Php Php

38.00 38.00

Beef broth 10 g 1 pc. Php Php 6.00

cube 6.00

Hot water 237 ml 1 cup Php Php 1.00

1.00

56
 OTHER BURGER COMPONENTS

Bun (Baron 10 pcs. 2 packs Php Php

Bakeshop) 40.00 80.00

Butter (for 71 g 5 tbsp. Php Php

toasting buns) 3.00 15.00

Tomato 170 g 2 pcs. Php Php

6.50 13.00

White onion 140 g 1 pc. Php Php 6.00

6.00

Cheese 150 g 10 slices Php Php

4.00 40.00

Lettuce 150 g 10 leaves Php Php

2.00 20.00

BARBEQUE SAUCE

Ketchup 237 ml 1 cup Php Php

16.00 16.00

Brown sugar 75 g 6 tbsp. Php Php 6.00

1.00

Vinegar 90 ml 6 tbsp. Php Php 6.00

1.00

Mustard 11 ml 2 tsp. Php Php 2.00

1.00

Chili powder 4g 1 tsp. Php Php 1.00

1.00

Cayenne 12 g 3 tsp. Php Php 3.00

Pepper 1.00

Paprika 8g 2 tsp. Php Php 2.00

1.00

Soy sauce 118 ml 8 tbsp. Php Php 8.00

1.00

57
 POTATO FRIES

French Fries 450 g 1 pack Php Php

95.00 95.00

Oil 375 ml 1 bot. Php Php

38.00 38.00

PACKAGING

Cardboard 4x4x2 inches 10 pcs. Php Php

burger box 4.00 40.00

Parchment 4x4 inches 10 sheets Php Php

paper 1.00 10.00

Printed logo 2 pages 10 pcs. Php Php 5.00

(Nature’s 0.50
Patty)

POTATO FRIES PER CUP

NAME SPECIFICATIO QUANTITY PRICE TOTAL
N (per
unit)

Potatoes 790 g 7 pcs. Php Php

22.00 154.00

Oil 275 ml 1 bot. Php Php

38.00 38.00

BREADING

Flour 85 g 6 tbsp. Php 0.50 Php 3.00

Salt 8g 1 tsp. Php 1.00 Php 1.00

Pepper 6g 1 tsp. Php 1.00 Php 1.00

Paprika 6g 1 tsp. Php 1.00 Php 1.00

PACKAGING

Paper cup 90 ml 10 pcs. Php 2.00 Php 2.00

58
 CARROT FRIES
NAME SPECIFICATIO QUANTITY PRICE TOTAL
N (per
unit)

Carrots 860 g 6 pcs. Php Php

13.00 78.00

Oil 375 ml 1 bot. Php Php

38.00 38.00

BREADING

Flour 170 g 12 tbsp. Php 0.50 Php 6.00

Salt 16 g 2 tsp. Php 1.00 Php 2.00

Pepper 12 g 2 tsp. Php 1.00 Php 2.00

Paprika 12 g 2 tsp. Php 1.00 Php 2.00

PACKAGING

Paper cup 90 ml 10 pcs. Php 2.00 Php

20.00

CABBAGE-WRAPPED CHEESE STICKS

NAME SPECIFICATIO QUANTITY PRICE TOTAL
N (per
unit)

Cabbage 438 g 1 head Php Php

35.00 35.00

Cheese 225 g ½ block Php Php

122.00 61.00

Oil 375 ml 1 bot Php Php

38.00 38.00

PACKAGING

Paper cup 90 ml 2 pcs. Php 2.00 Php 4.00

Cardboard 4x4x2 inches 1 pc. Php 4.00 Php 4.00

box

59
 LEMONADE
NAME SPECIFICATIO QUANTITY PRICE TOTAL
N (per
unit)

Lemonsito 1 kg 100 pcs. Php 1.00 Php

100.00

Water 5L 1 1/3 gallon Php Php

15.00 20.00

Food 9g 3 sachets Php 2.00 Php 6.00

coloring

Brown sugar 1 kilo 1 pack Php Php

55.00 55.00

PACKAGING

Plastic bottle 500 ml 10 pcs. Php 6.00 Php

60.00

F. PPE Planning
NAME SPECIFICA QUAN PRICE/ SUPPLI AMOUNT
TION TITY FAIR ER
VALUE
Refrigera HD Inverter 1 Php Emcor Php
tor Side-by-side 16,495.00 Applianc 16,495.00
Refrigerator es
ISR-17 SS
Gas Hanabishi 1 Php Lee Php
Stove GS400 3,695.00 Super 3,695.00
Double Plaza
Burner
Ceiling “56” 3 Php Shopee Php
Fan (1400mm) 1,500.00 4,500.00
fan blade

60
LED Philips Led 8 Php Jelyco Php
Lights light bulb 100.00 Hardwar 800.00
e
Motor Honda BeAT 1 Php Honda Php
70,000.00 70,000.00
Multicab Second- 1 Php Owner Php
hand 80,000.00 80,000.00
Tables, Palochina 1 set Php Shopee Php
Chairs Tables and 15,000.00 15,000.00
and L- Chairs
shaped
Sofa
Cabinets 25 inches 2 Php Lee Php
2,000.00 Super 4,000.00
Plaza
Customer 1185mm x 1 Php Shopee Php
Receptio 2000mm 3,000.00 3,000.00
n Desk
WiFi PLDT Home 1 Php Lazada Php
Prepaid WiFi 1,273.00 1,273.00
TOTAL Php
198,763.0
0

61
G. Kitchen Supplies Inventory Planning
NAME SPECIFICA QUAN PRICE SUPPLI AMOUNT
TION TITY ER
Cooking 12 inches 3 Php Hongski Php
Pan 1,500.00 Shop 4,500.00
Cooking 8x5 inches 1 Php Hongski Php
Pot 1,500.00 Shop 1,500.00
Chopping 7x23 inches 2 Php Hongski Php
Board 250.00 Shop 500.00
Metal Bowl 23 cm 2 Php Hongski Php
300.00 Shop 600.00
Plastic 23 cm 5 Php Hongski Php
Bowl 100.00 Shop 500.00
Plate 10 inches 4 Php Hongski Php
100.00 Shop 400.00
Tongs Silicone 3 Php Hongski Php
100.00 Shop 300.00
Manual 12x14 2 Php Hongski Php
Food inches 150.00 Shop 300.00
Processor
Strainer 8 inches 2 Php Hongski Php
200.00 Shop 400.00
Spatula 11 inches 3 Php Hongski Php
150.00 Shop 450.00
Measuring 1 set 1 Php Hongski Php
Spoons 150.00 Shop 150.00
Knife 8 inches 3 Php Hongski Php
250.00 Shop 750.00
Peeler Y 3 Php Hongski Php
180.00 Shop 540.00
Frying 14 inches 1 Php Hongski Php
Ladle 170.00 Shop 170.00

62
Fork and 7 inches 6 pairs Php Hongski Php
Spoon 30.00 Shop 180.00
Measuring 1 set 1 Php Hongski Php
cups 300.00 Shop 300.00
Apron 2022 6 Php Hongski Php
Canvas 150.00 Shop 900.00
Apron
Gloves Disposable 6 Php Hongski Php
Nitrile Vinyl packs 195.00 Shop 1,170.00
Gloves
Potholder 18x18 cm 3 Php Hongski Php
40.00 Shop 120.00
Table Interfolded 5 Php Hongski Php
Napkin Napkin packs 50.00 Shop 250.00
Hairnet Mesh Hair 60 Php 5.00 Hongski Php
Net Shop 300.00
TOTAL Php
14,280.00

63
H. COVID-19 Supplies Planning
NAME SPECIFICA QUANT PRICE SUPPLI AMOUNT
TION ITY ER
Mask Disposable 48 Php 45.00 Lazada Php
Blue Face boxes 2,160.00
Mask
Lysol 900 ml 12 Php True Php
Action 110.00 Value 1,320.00
Cleaner Philippin
es
Watsons 150 ml 48 Php 37.00 Watsons Php
Ethyl Philippin 1,776.00
Alcohol es
TOTAL Php
5,256.00

I. Renovation Planning
NAME SPECIFICA QUAN PRICE SUPPLI AMOUNT
TION TITY ER
Boysen 1 liter 4 Php Jelyco Php
White 300.00 Hardwar 1,200.00
Paint e
Boysen 1 liter 4 Php Jelyco Php
Brown 300.00 Hardwar 1,200.00
Paint e
TOTAL Php
2,400.00

64
J. Manpower Planning
Position No. of Per Day Per Month Per Year
Employees
Overall Manager 1 500.00 10,000.00 120,000.00
Machine and 1 350.00 7,000.00 84,000.00
Equipment Head
Accounting Head 1 350.00 7,000.00 84,000.00
and Bookkeeper
Marketing Head 1 350.00 7,000.00 84,000.00
Cashier and 1 345.00 6,900.00 82,800.00
Assistant
Bookkeeper
Promotional 1 345.00 6,900.00 82,800.00
Sales Associate
and Social Media
Administrator
Head Cook 1 420.00 8,400.00 100,800.00
Assistant Cook 2 400.00 8,400.00 96,000.00
Delivery Rider 1 400.00 8,400.00 96,000.00
Total 10 3,460.00 70,000.00 830,400.00

65
 Government Contributions 2022
MONTHLY SSS PAG-IBIG PhilHealth
SALARY
Overall 10,000.00 10,320.00 2,400.00 4,200.00
Manager

Machine and 7,000.00 3,780.00 3,360.00 2,940.00

Equipment
Head

Accounting 7,000.00 3,780.00 3,360.00 2,940.00

Head

Marketing 7,000.00 3,780.00 3,360.00 2,940.00

Head

Cashier and 6,900.00 3,780.00 3,312.00 2,898.00

Bookkeeper

Promotional 6,900.00 3,780.00 3,312.00 2,898.00

Sales
Associate and
Social Media
Administrator

Head Cook 8,400.00 4,536.00 4,032.00 3,528.00

Assistant 8,400.00 4,536.00 4,032.00 3,528.00

Cook

Delivery Rider 8,400.00 4,536.00 4,032.00 3,528.00

TOTAL 70,000.00 42,828.00 31,200.00 29,400.00

66
 K. Implementation Schedule
ACTIVITIES AUG SEPT OCT NOV DEC JAN

1. Planning of August
Business 1 – 5,
2021

2. Looking for August 25 until

business September 30,
location 2021

3. 2. October
Registration 1 -7,
of business 2021
name with the
DTI

4. Acquiring October 8 -
barangay November 3, 2021
business
clearance,
business/may
or’s permits,
and licenses

5. Processing Novembe
of legal r 4, 2021
requirements
at the Bureau
of Internal
Revenue (BIR

6. Apply Novembe
taxpayer r 5, 2021
identification
number of the
owner of BIR

7. Registratio Novembe
n of business r 6, 2021
with SSS,
PhilHealth,
and PAGIBIG

67
8. Canvasing Novembe
for raw r 7 – 11,
materials, 2021
kitchen tools
and
equipment,
and looking
for suppliers

9. Establishin Novembe
g of business r 8-12,
operational 2021
budget

10. Renov 3rd week of

ation of November to 1st
business week of December
production
site

11. Purcha Decem

sing kitchen ber 6 –
utensils, 11,
equipment, 2021
and other
supplies.
Preparation
for business
execution
(Menu
preparation,
preparation of
machines and
equipment,
marketing
strategies and
product
packaging)

12. Decem
Product ber 12
testing, and – 14,
acquiring 2021
potential

68
customer’s
feedback

13. Approv Decem

e final product ber 15-
16

14. Assigni Decem

ng of ber 17
positions to –
employees Decem
ber 31

15. Menus January

and 1
marketing
strategies are
promoted via
social media
sites.

16. Busine January

ss exposure 3

69
VII. Financial Plan and Projections

A. Financial Goals and Objectives

Goals
1. To achieve a net income of more than 10% of sales by the fourth year
2. To avoid incurring debts within 4 years of operation
Objectives
1. Ensure that the cost of goods sold and operating expenses will be less
than 90% of sales by the fourth year.
2. Properly manage finances, monitor cash flows, and avoid spending over
the budget within 4 years of operation.

B. Assumptions

Capital/Investing

1. Nature’s Patty is a sole proprietorship business owned by Sheraznin Jashree

B. Hongoy. She will invest Php 350,000 as a start-up capital.
2. She has no bank loans or any other means to finance this business. The
capital was generated from her personal savings and other family donations.
3. The owner's initial investment will be used to purchase property, plant and
equipment, kitchen supplies, COVID-19 supplies, and raw materials, and to
pay for pre-operating expenses.

Operating
1. The business operation will formally start on January 3, 2022.
2. The business will only operate 5 days per week, Monday to Friday.
3. The business will accept orders from Monday to Friday, 9:00 AM – 6:00 PM.
Bulk orders (20 or more of the same type) will be taken one or two days prior
to the production and delivery schedules.
4. Products will only be delivered within Dipolog City, but delivery fees will
depend on the location. Delivery charges will be Php 15 – Php 30 depending
on the location, however, free deliveries will be offered for minimum orders
worth Php 200.
5. Customers can pick up their orders at the business location.
70
6. Vegetable-based Burgers with Fries, Veggie Fries, Cabbage-wrapped
Cheese Sticks, and Lemonade are among the products offered by the business.
Vegetable-based Burgers are available in three varieties: Veggie Burger,
Mushroom Burger, and Cauliflower Burger, as well as the sauces: Classic
Sauce, Mushroom Sauce, and Barbeque Sauce. There are 2 types of Veggie
fries, Potato Fries and Carrot fries. Moreover, lemonade comes in a range of
colors: blue, yellow, and red.
7. The business will be advertised through the use of social media which is
Facebook, Instagram, Twitter, and TikTok.

Expenses
1. Pre-operating expenses is composed of the following:
Licenses and Permits Php 8,000, Php 2,000 Pre-marketing, and Php 1,000
Product Testing, and Php 2,400 Renovation.
2. Taxes, Licenses, and Permits expense will be Php 15,000 and will increase
by 5% annually.
3. Utilities expenses include Php 36,000 Electricity, Php 12,000 Water
consumption, Php 30,000 Gas usage, Php 12,000 Internet expense, and are
predicted to increase by 5% annually.
4. Kitchen supplies expense for the first year of operation is Php 14,280, and
will increase by 5% annually. All kitchen supplies will be replaced once a year
except the cooking pot and cooking pan, which will be replaced after 2 years
(January of the following year), with 5% increase.
5. Salaries expenses, which include employees' annual salary and government
contributions, amounted to Php 933,828 and will increase by 5% annually.
6. Raw materials will be purchased every Monday.
7. Delivery expense will amount to P24,000 and is expected to increase 5%
yearly.
8. Rent expense is P48,000 and will have a 3% increment per year.
9. Repair and maintenance of the business’ vehicles is Php 24,000 and will
increase by 5% yearly.
10. Covid-19 supplies expense is Php 5,256 and will decrease by 40%
annually as the pandemic will gradually end.

71
11. All PPE will be depreciated using straight line method with 4-year useful life
and 10% salvage value.
12. Miscellaneous expense is P3,000 annually and will increase by 5% yearly.
13. All expenses are paid on a cash basis. All government remittances are fully
paid before year-end.

Sales
1. Total units to be sold for the first year of operation is 45,000 units; 30% of
the units to be sold are veggie burgers with fries, 30% are veggie fries, 20% are
cabbage-wrapped cheese sticks and 20% are lemonades. The total sales
quantities will increase by 10% annually.
2. All sales are on cash basis.
3. Sale price for vegetable-based burgers with fries is P120.00, veggie fries is
P30.00 per cup, cabbage-wrapped cheese sticks will be 3 pieces for P10.00,
and lemonade (500ml) is P35.00 per bottle.

Production
1. The number of units to be produced is equal to the projected units to be sold.
2. Production cost for each vegetable-based burger with fries is 45% of the
selling price, veggie fries cost 45% per cup, cabbage-wrapped cheese sticks
will have a cost of 40% per 3 pieces, and lemonade (500ml) costs 35% per
bottle.
3. All direct materials will be purchased through cash.

72
C. Sales Forecast
Sales Forecast for Vegetable-based Burgers with Fries
Projected Sales
Years Projection Projected Sales (Unit)
(Pesos)
2022 13,500 1,620,000.00
2023 14,850 1,782,000.00
2024 16,335 1,960,200.00
2025 17,969 2,156,280.00
Total: 62,654 7,518,480.00

Figure 1. Sales forecast of Nature’s Patty’s Vegetable-based Burgers with

Fries, first four years

In 2022, the projected sales in units for Vegetable-based Burgers with

Fries is 13,500 which is 30% of 45,000 units to be produced. This will increase
by 10% yearly. The sales in units will be multiplied by Php 120, which is the
price of each Vegetable-based Burger with Fries. As a result, the projected
sales in pesos for 2022 is 1,620,000, which will also increase by 10% yearly.

Sales Forecast for Veggie Fries

Projected Sales
Years Projection Projected Sales (Unit)
(Pesos)
2022 13,500 405,000.00
2023 14,850 445,500.00
2024 16,335 490,050.00
2025 17,969 539,070.00
Total: 62,654 1,879,620.00

Figure 2. Sales forecast of Nature’s Patty’s Veggie Fries, first four years

In 2022, the projected sales in units for Veggie Fries is 13,500 which is
30% of 45,000 units to be produced. This will increase by 10% yearly. The sales
in units will be multiplied by Php 30, which is the price of each cup of Veggie
Fries. As a result, the projected sales in pesos for 2022 is 405,000, which will
also increase by 10% yearly.

73
 Sales Forecast for Cabbage-Wrapped Cheese Sticks (Per 3 pieces)

Projected Sales
Years Projection Projected Sales (Unit)
(Pesos)
2022 9,000 90,000.00
2023 9,900 99,000.00
2024 10,890 108,900.00
2025 11,979 119,790.00
Total: 41,769 417,690.00
Figure 3. Sales forecast of Nature’s Patty’s Cabbage-wrapped Cheese Sticks,
first four years

In 2022, the projected sales in units for 3 pieces of Cabbage-wrapped

Cheese Sticks is 9,000 which is 20% of 45,000 units to be produced. This will
increase by 10% yearly. The sales in units will be multiplied by Php 10, which
is the price of 1 set of Cabbage-wrapped Cheese Sticks. As a result, the
projected sales in pesos for 2022 is 90,000, which will also increase by 10%
yearly.

Sales Forecast for Lemonades

Projected Sales
Years Projection Projected Sales (Unit)
(Pesos)
2022 9,000 315,000.00
2023 9,900 346,500.00
2024 10,890 381,150.00
2025 11,979 419,265.00
Total: 41,769 1,461,915.00
Figure 5. Sales forecast of Nature’s Patty Lemonade, first four years

In 2022, the projected sales in units for Lemonades is 9,000 which is

20% of 45,000 units to be produced. This will increase by 10% yearly. The sales
in units will be multiplied by Php 35, which is the price of each bottle of
lemonade. As a result, the projected sales in pesos for 2022 is 315,000, which
will also increase by 10% yearly.

74
D. Operating Budget

This table shows Nature's Patty’s proposed operating budget for four years.
Operating 2022 2023 2024 2025
Expenses
Salaries expense 933,828.00 980,519.00 1,029,545.00 1,081,022.00

Rent expense 48,000.00 49,440.00 50,923.00 52,451.00

Utilities expense 90,000.00 94,500.00 99,225.00 104,186.00

COVID-19
5,256.00 3,154.00 1,892.00 1,135.00
Supplies expense

Kitchen Supplies
14,280.00 8,694.00 15,429.00 9,585.00
expense

Depreciation
expense –
10,972.00 10,972.00 10,972.00 10,972.00
Machines and
Equipment

Depreciation
33,750.00 33,750.00 33,750.00 33,750.00
expense – Vehicles

Taxes, Licenses,
and Permits 15,000.00 15,750.00 16,538.00 17,365.00
expense

Delivery expense 24,000.00 25,200.00 26,460.00 27,783.00

Maintenance
24,000.00 25,200.00 26,460.00 27,783.00
expense

Miscellaneous
3,000.00 3,150.00 3,308.00 3,473.00
expense

Total Expenses 1,202,086.00 1,250,329.00 1,314,502.00 1,369,505.00

75
E. Projected Statement of Comprehensive Income

Nature’s Patty
Statement of Comprehensive Income
For the year ended December 31

2022 2023 2024 2025

Sales 2,430,000.00 2,673,000.00 2,940,300.00 3,234,405.00
Less: Cost of 1,057,500.00 1,163,250.00 1,279,576.00 1,407,567.00
Goods Sold
Gross Profit 1,372,500.00 1,509,750.00 1,660,724.00 1,826,838.00

Less: Expenses

Pre-operating 13,400.00 - - -
expenses

Operating
Expenses
Salaries expense 933,828.00 980,519.00 1,029,545.00 1,081,022.00
Rent expense 48,000.00 49,440.00 50,923.00 52,451.00
Utilities expense 90,000.00 94,500.00 99,225.00 104,186.00
COVID-19 5,256.00 3,154.00 1,892.00 1,135.00
Supplies expense
Kitchen Supplies 14,280.00 8,694.00 15,429.00 9,585.00
expense
Depreciation 10,972.00 10,972.00 10,972.00 10,972.00
expense –
Machines and
Equipment
Depreciation 33,750.00 33,750.00 33,750.00 33,750.00
expense –
Vehicles
Taxes, Licenses, 15,000.00 15,750.00 16,538.00 17,365.00
and Permits
expense
Delivery expense 24,000.00 25,200.00 26,460.00 27,783.00

Maintenance 24,000.00 25,200.00 26,460.00 27,783.00

expense
Miscellaneous 3,000.00 3,150.00 3,308.00 3,473.00
expense
Total Operating 1,202,086.00 1,250,329.00 1,314,502.00 1,369,505.00
Expenses

Net Profit (Loss) 157,014.00 259,421.00 346,222.00 457,333.00

76
F. Projected Statement of Changes in Equity

Nature's Patty
Statement of Changes in Owner's Equity
For the year ended December 31

2022 2023 2024 2025

Sheraznin, Capital - - 507,014.00 766,435.00 1112657.00

January 1

Add: Investments 350,000.00 0.00 0.00 0.00

Net Income 157,014.00 259,421.00 346,222.00 457,333.00
Total 507,014.00 766,435.00 1,112,657.00 1,569,990.00

Sheraznin, Capital 507,014.00 766,435.00 1,112,657.00 1,569,990.00

G. Projected Statement of Cash Flows

Nature’s Patty
Statement of Cash Flows
For the year ended December 31

2022 2023 2024 2025

Cash Flows
from
Operating
Activities
Cash received 2,430,000.00 2,673,000.00 2,940,300.00 3,234,405.00
from customers
Pre-operating (13,400.00) - - -
expenses
Payment for (1,057,500.00) (1,163,250.00) (1,279,576.00) (1,407,567.00)
Cost of Goods
Sold
Salaries (933,828.00) (980,519.00) (1,029,545.00) (1,081,022.00)
expense
Rent expense (48,000.00) (49,440.00) (50,923.00) (52,451.00)

Utilities (90,000.00) (94,500.00) (99,225.00) (104,186.00)

expense
COVID-19 (5,256.00) (3,154.00) (1,892.00) (1,135.00)
Supplies
expense

77
 Kitchen (14,280.00) (8,694.00) (15,429.00) (9,585.00)
Supplies
expense
Taxes, (15,000.00) (15,750.00) (16,538.00) (17,365.00)
Licenses, and
Permits
expense
Delivery (24,000.00) (25,200.00) (26,460.00) (27,783.00)
expense
Maintenance (24,000.00) (25,200.00) (26,460.00) (27,783.00)
expense
Miscellaneous (3,000.00) (3,150.00) (3,308.00) (3,473.00)
expense
Cash from 201,736.00 304,143.00 390,944.00 502,055.00
Operating
Activities

Cash Flows
from Investing
Activities
Purchase of (198,763.00) - - -
Property, Plant,
and Equipment
(PPE)
Cash Used in (198,763.00) - - -
Investing
Activities

Cash Flows
from
Financing
Activities
Owner’s 350,000.00 - - -
Contributions
Cash from 350,000.00 - - -
Financing
Activities

Net 352,973.00 304,143.00 390,944.00 502,055.00

increase/decrea
se in Cash Flow
Opening Cash - 352,973.00 657,116.00 1,048,060.00
Balance
Ending Cash 352,973.00 657,116.00 1,048,060.00 1,550,115.00
Balance

78
H. Projected Statement of Financial Position
Nature's Patty
Statement of Financial Position
As of December 31

Note 2022 2023 2024 2025

ASSETS
Current Assets
Cash 352,973.00 657,116.00 1,048,060.00 1,550,115.00

Total Current 352,973.00 657,116.00 1,048,060.00 1,550,115.00

Assets

Non-current
Assets
Property, Plant, 198,763.00 198,763.00 198,763.00 198,763.00
and Equipment
(PPE)
Less: (44,722.00) (89,444.00) (134,166.00) (178,888)
Accumulated
Depreciation-PPE
Total Non- 154,041.00 109,319.00 64,597.00 19,875.00
current Assets

Total Assets 507,014.00 766,435.00 1,112,657.00 1,569,990.00

Liabilities and
Equity
Liabilities - - - -

Equity
Sheraznin, 507,014.00 766,435.00 1,112,657.00 1,569,990.00
Capital

Total Liabilities 507,014.00 766,435.00 1,112,657.00 1,569,990.00

and Equity

79
I. Break-even Analysis

Products Selling price Sales Mix

per unit
Vegetable-based Burgers with 120 30%
Fries
Veggie Fries 30 30%
Cabbage-wrapped Cheese Sticks 10 20%
Lemonade 35 20%
Weighted Selling Price per Unit 54

Products Variable cost Sales Mix

per unit (Cost of
goods sold per
unit)
Vegetable-based Burgers with 54 30%
Fries
Veggie Fries 13.5 30%
Cabbage-wrapped Cheese Sticks 4 20%

Lemonade 12.25 20%

Weighted Variable Cost per Unit 23.5

2022 2023 2024 2025 Total

Fixed Cost 1,215,486 1,250,329 1,314,502 1,369,505

Selling Price per 54 54 54 54

Unit
Variable Cost per 23.5 23.5 23.5 23.5
Unit
Break-Even in 39,852 40,994 43,098 44,902 168,847
Quantities (BEQ)
Break-Even in 2,152,008 2,213,697 2,327,315 2,424,697 9,117,718
Pesos (BEP)

80
 Break-Even in Quantities (BEQ) per Product
Sales mix 30% 30% 20% 20% 100%

Break-Even in Vegetable- Veggie Fries Cabbage- Lemonade Total

Quantities based Burgers wrapped
(BEQ) with Fries Cheese
Sticks
2022 11,956 11,956 7,970 7,970 39,852
2023 12,298 12,298 8,199 8,199 40,994
2024 12,930 12,930 8,620 8,620 43,098
2025 13,471 13,471 8,980 8,980 44,902

Total 50,654 50,654 33,769 33,769 168,847

Break-Even in Pesos (BEP) per Product

Selling price 120 30 10 35
Break-Even in Vegetable- Veggie Cabbage- Lemonade Total
Pesos (BEP) based Burgers Fries wrapped
with Fries Cheese
Sticks
2022 1,434,672 358,668 79,704 278,964 2,152,008
2023 1,475,798 368,950 81,989 286,961 2,213,697

2024 1,551,543 387,886 86,197 301,689 2,327,315

2025 1,616,465 404,116 89,804 314,313 2,424,697
Total 6,078,478 1,519,620 337,693 1,181,926 9,117,718

For checking purposes:

2022 2023 2024 2025

Sales 2,152,008 2,213,697 2,327,315 2,424,697

Less: Variable Costs 936,522 963,368 1,012,813 1,055,192

Gross Profit 1,215,486 1,250,329 1,314,502 1,369,505
Less: Fixed Costs 1,215,486 1,250,329 1,314,502 1,369,505

Net Profit 0 0 0 0

81
J. Profitability Ratios

• Return on Equity (ROE) = (Net income/Owner’s Equity) x 100%

2022 2023 2024 2025
Net Income 157,014.00 259,421.00 346,222.00 457,333.00
Owner’s
507,014.00 766,435.00 1,112,657.00 1,569,990.00
Equity
Return on
31% 34% 31% 29%
Equity
For every 1 For every 1 For every 1 For every 1
peso peso peso capital, peso capital,
capital, the capital, the the return is 31 the return is
return is 31 return is 34 cents. 29 cents.
cents. cents.

● Return on Assets (ROA) = (Operating income/Total Assets) x 100%

2022 2023 2024 2025
Operating
157,014.00 259,421.00 346,222.00 457,333.00
Income
Total Assets 507,014.00 766,435.00 1,112,657.00 1,569,990.00
Return on
31% 34% 31% 29%
Assets
For every 1 For every 1 For every 1 For every 1
peso asset, peso asset, peso asset, peso asset,
the return is the return is the return is 31 the return is
31 cents. 34 cents. cents. 29 cents.

• Gross Profit Margin = (Gross Profit/Sales) x 100%

2022 2023 2024 2025
Gross Profit 1,372,500.00 1,509,750.00 1,660,724.00 1,826,838.00
Sales 2,430,000.00 2,673,000.00 2,940,300.00 3,234,405.00
Gross Profit 56% 56% 56% 56%
Margin
For every 1 For every 1 For every 1 peso For every 1
peso sale, the peso sale, sale, the gross peso sale, the
gross profit the gross profit margin is gross profit
margin is 56 profit margin 56 cents. margin is 56
cents. is 56 cents. cents.

82
VIII. APPENDICES
A. Documentation
Production Team

83
 Ingredients

Process of Stacking the Burgers

84
Final Products

Satisfied Customers

85
FB Page

86
B. Survey Results

NATURE’S PATTY SURVEY RESULTS

What is your gender?

Options Number of Responses
Female 72
Male 36
Better not say 2

How old are you?

Options Number of Responses
15 years old and below 10
16-20 years old 68
21-28 years old 15
29-35 years old 2
36 years old and above 15

Are you a resident of Dipolog City?

Options Number of Responses
Yes 92
No 18

What is your current occupation?

Options Number of Responses
Student 85
Professional 23
Self-employed 0
Unemployed 2

What is your marital status?

Options Number of Responses
Single 96
Married 13
Widow 1
Divorced 0

How much is your monthly income?

Options Number of Responses
₱0-10,000 87
₱11,000-20,000 8
₱21,000-30,000 11
₱30,000 and above 4

87
 How would you describe your diet?
Options Number of Responses
Vegan 7
Meat Eater 69
Pescatarian 3
Flexitarian 12
Gluten Intolerant 1
Coeliac 0
General Allergies 4
Vegetarian 4
Other 8

Have you heard about vegetable-based burger patty?

Options Number of Responses
Yes 34
No 76

Have you tried a vegetable -based burger patty before?

Options Number of Responses
Yes 28
No 59
I’m not sure 23

Are you interested on trying our vegetable -based burger?

Options Number of Responses
Yes 106
No 4

How familiar are you with this kind of product?

Options Number of Responses
Very Familiar 14
Familiar 26
Somewhat Familiar 48
Unfamiliar 22

How often do you eat vegetable -based burger patty?

Options Number of Responses
Always 1
Sometimes 59
Never 50

88
 How often do you eat regular burgers?
Options Number of Responses
Daily 1
Weekly 16
Monthly 39
Less than once a month 47
Less than once year 7

How many vegetable-based burgers are you willing to buy in a week?

Options Number of Responses
1 51
2 29
3 4
4 2
5 3
6 3
7 5
8 2
9 2
10 5

How would you like to receive your orders?

Options Number of Responses
In a designated area or shop 72
Delivery service 37
Others (drive-thru) 1

If you were to choose what kind of flavored patty you want try,
what would it be?
Options Number of Responses
Veggie Patty 68
Mushroom Patty 34
Cauliflower Patty 8

If you were to choose what kind of sauce to add for dipping,

what would it be?
Options Number of Responses
Barbeque Sauce 54
Mushroom Sauce 18
Classic Sauce 38

89
 How much are you willing spend on a single plant-based burger?
Options Number of Responses
₱100-250 95
₱150-200 11
₱200-250 2
₱250-300 2

90
 C. Computation Tables

Annual Depreciation – Straight line method

Cost of Fixed Assets – Salvage Value

Depreciation =
Useful life

NoypiGeel (2022). Pag-IBIG Contribution Table (Updated 2022). NoypiGeek.

https://www.noypigeek.com/2019/05/updated-pag-ibig-contribution-
table.html

Shung, B. (2022, February 2). Philhealth Contribution Table for 2022.

HowToQuick.Net.https://www.howtoquick.net/2018/02/philhealth-contribution-
table.html

91
 NEW SSS CONTRIBUTION TABLE(EFFECTIVE JANUARY 2021)

SSS Contribution Hike will Proceed as Scheduled this January 2021. (2021,
January 3). The Pinoy OFW. https://www.citationmachine.net/apa/cite-a-
website/confirm

92
 REFERENCES

Brennan, D. (2020). Health benefits of mushroom. WebMd Editorial

Contributions. https://www.webmd.com/diet/health-benefits-
mushrooms#:~:text=Mushrooms%20are%20a%20rich%2C%20low,Sel
enium

Elliot, B. (2017). The top 8 health benefits of Cauliflower. Healthline.

https://www.healthline.com/nutrition/benefits-of-cauliflower

NoypiGeel (2022). Pag-IBIG Contribution Table (Updated 2022). NoypiGeek.

https://www.noypigeek.com/2019/05/updated-pag-ibig-contribution-
table.html

Shung, B. (2022, February 2). Philhealth Contribution Table for 2022.

HowToQuick.Net. https://www.howtoquick.net/2018/02/philhealth-
contribution-table.html

SSS Contribution Hike will Proceed as Scheduled this January 2021. (2021,
January 3). The Pinoy OFW. https://www.citationmachine.net/apa/cite-
a-website/confirm

What foods are in the Vegetable Group? (n.d.). USDA.

https://www.myplate.gov/eat-healthy/vegetables

93