Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
Division of Leyte
LIM-AO NATIONAL HIGH SCHOOL
Kananga, Leyte
GROUP 1: ENTREPRENEUR

LEADER :

MONSALES ,REYMOND D.

MEMBER'S:

PALIS,JOSEPHINE O.

LAPECIROS ,NHIEL O.

GRANA,MARITES R.

NIEPEZ ,IRENE JANE T.

MALANA ,JACKIE S.

ALCOS,LYNDON Ý

CAMATA,MARY JOY S

TUANO,JOHN LOREN B.

June 2023
 BUSINESS LOGO

TABLE OF CONTENTS
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i

Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii

Company Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv

Marketing Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

A. The Business/ Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

SWOT Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

B. Demand Projection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

C. Marketing Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Place . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Pricing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Packaging. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Promotion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Production Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

A. Production Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

B. Plant Size and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

C. Production Volume and Cost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

D. Tools, Machineries, and Equipment Requirements . . . . . . . . . . . . 15

E. Labor Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Financial Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

A. Major Assumptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

B. Total Project Cost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

C. Source of Funds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

D. Projected Income Statements . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

E. Projected Cashflow Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
 Resume . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

BIR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

EXECUTIVE SUMMARY
CHOCOCO is a business specializing in the production and distribution of
Choco hotcake dessert. Our mission is to provide customers with a delicious and
indulgent treat that satisfies their sweet cravings. We aim to differentiate ourselves
in the market by offering a unique twist to the traditional pancake with our Choco
hotcake dessert. Made with high-quality ingredients and a generous amount of
chocolate, our hotcakes are soft, fluffy, and bursting with rich chocolate flavors.

Our target market consists of dessert lovers, chocolate enthusiasts, and

individuals looking to treat themselves to a delightful and indulgent snack. We plan
to reach our customers through various channels, including online platforms,
partnerships with local cafes, and participating in food festivals and events. To
achieve profitability and growth, we have devised a comprehensive marketing and
sales strategy that focuses on building brand awareness, expanding our distribution
network, and creating memorable experiences for our customers. We will leverage
social media platforms to engage with our target audience and create enticing
content that showcases our product's unique features.

In terms of operations, we have established a production facility that

adheres to strict quality control measures to ensure consistency in taste and texture.
We will also invest in efficient supply chain management to minimize costs and
deliver our Choco hotcakes in a timely manner. In conclusion, CHOCOCO is
poised to become a leading player in the dessert industry with our Choco hotcake
dessert. We are confident that by offering a high-quality and innovative product,
combined with effective marketing and strong operational capabilities, we will
successfully capture a significant share of the market and delight customers with
our indulgent treat.

COMPANY DESCRIPTION
VISION

Choco hotcake could be to create a delicious and indulgent dessert or treat that satisfies the
cravings for sweet and chocolatey goodness.

MISSION

choco hot cake is a dessert that is designed to satisfy anyone's chocolate cravings. It's a
sweet, comforting, and rich dessert that is perfect for indulging in on a special occasion.

GOALS AND OBJECTIVES

Goal:

Increase sales and popularity of choco hotcakes in a café

Objectives:

1. Increase the visibility of choco hotcakes on the café's menus and signage.

2. Improve the presentation of choco hotcakes to make them more appealing to customers.

3. Offer discounts or promotions for customers who purchase choco hotcakes.

4. Solicit customer feedback to identify areas for improvement in the choco hotcake recipe or
preparation method.

5. Explore new ingredients or flavor combinations to differentiate the café's choco hotcakes
from competitors.

6. Train staff to highlight the features and benefits of choco hotcakes to customers.

7. Expand distribution channels, such as offering delivery or partnering with local businesses
to sell choco hotcakes in other locations.

LOCATION

Lim-ao National High School Senior High Department Bldg., Kananga, Leyte

MARKETING PLAN

A. THE BUSINESS/ PRODUCT

Choco Hotcake Dessert is a delicious dessert made with a

rich chocolate sponge cake, topped with a generous amount of
creamy chocolate sauce and whipped cream. This dessert is
perfect for any chocolate lover and is sure to satisfy their sweet
tooth. To start a business selling Choco Hotcake Dessert, first, you
will need to create a recipe for the dessert. You will need to
experiment with the amount of chocolate and other ingredients to
get the right balance of sweetness and texture. Once you have
perfected the recipe, you can start selling it to customers.

To market your Choco Hotcake Dessert, you can create an

online presence by setting up a website or social media page.You
can also attend local fairs and events to promote your dessert. It is
important to showcase the uniqueness and deliciousness of your
product to potential customers.To make the dessert profitable, you
will need to price it according to the cost of ingredients and labor.
You can also consider offering special deals and discounts to
attract new customers.

As your Choco Hotcake Dessert business grows, you can

expand your menu to include other desserts and treats. You can
also consider opening a physical store or partnering with other
businesses to offer your desserts.The key to a successful Choco
Hotcake Dessert business is to provide high-quality, delicious
desserts that customers cannot resist. With the right marketing
strategies and dedication, you can build a profitable business that
satisfies the cravings of chocolate lovers everywhere.

TABLE 1. SWOT ANALYSIS

STRENGTH
•Unique and innovative dessert option.
•High demand for chocolate-based
desserts.
•Versatile and can be served in various
settings (cafes, restaurants, bakeries).
• Can be easily customized with
WEAKNESSES
•May face competition from other
chocolate-based desserts in the market.
•Requires specialized equipment or
skills to prepare.
•May have a limited shelf life due to the
perishable nature of ingredients.
different toppings or fillings.
•Appeals to a wide range of
demographics, including chocolate
lovers and dessert enthusiasts.
OPPORTUNITY
•Growing trend of indulgent desserts
and comfort foods.
•Potential for collaboration or
partnerships with coffee shops or
dessert-focused establishments.
• Online ordering and delivery services
can expand reach and customer base.
•Ability to introduce seasonal or limited-
edition flavors to increase demand and
create buzz.
•Potential to introduce variations or
spin-offs of the Choco Hotcake dessert
to attract new customers.
TABLE 2. TARGET MARKET
VARIABLE
1. Geographic Area
•Potential for high production costs due
to the use of quality chocolate and
ingredients.
•Limited potential for expansion or
growth due to niche market appeal.
THREATS
•Growing health consciousness and
increasing demand for healthier dessert
options.
•Potential threats from substitute
desserts or alternative chocolate treats.
•Economic uncertainties may impact
consumer spending on indulgent
desserts.
• Competitors offering similar chocolate-
based desserts at lower prices.
• Negative feedback or reviews about
taste, quality, or customer experience
can harm brand reputation.
DESCRIPTION
Lim-ao National High School-Senior
High School Department Building
Kananga, Leyte
 2. Population of Student 300
3. Allowance The students allowance in range
from 20 pesos above
4. Buying Habits Choco hotcakes are also available
for purchase in supermarkets, and
some people prefer to make them at
home.
5. Expenditure pattern the expenditure on Choco hotcakes
as a dessert item is dependent on
personal preferences, frequency of
consumption, and individual budget
constraints.
6. Average age 10-30 years old

COMPETITION
The purpose of choco hotcakes dessert is to offer a delicious and
satisfying dessert option for customers who love sweet, chocolatey treats. The
dessert is typically served in restaurants, cafes, and other food
establishments as a decadent and indulgent way to end a meal. The location
of choco hotcakes dessert can vary, but it is often found on dessert menus
alongside other sweet treats. Whether enjoyed as a special treat or as a
regular indulgence, choco hotcakes dessert is a popular choice for those with
a sweet tooth.

TABLE 3. COMPETITORS
 Name of the Product offered Price per unit
establishment/store
Chococo chocolate hot cake PHP 10.00
Polvere Polvolicious PHP 3.00
Cheesy.inc Cheese stick PHP 10.00
PHP .00

B. DEMAND PROJECTION

TABLE 4: DEMAND PROJECTION

POPU POPULATION TOTAL

LATIO ON BUYING DEMAND QUANTITY BOUGHT MARKET
N THE BY THE INDIVIDUAL BUYER DEMAND
PRODUCT (Daily)
Daily Weekly Monthly Yearly
400 300 5 10 30 200 133.33%

C. MARKETING MIX
PRODUCT

Our Choco Hotcake Dessert is a delicious combination of fluffy hotcakes

drizzled with warm, gooey chocolate sauce and topped with whipped cream and
chocolate chips.

PLACE

The location of the distribution of the product will be at Lim-ao National

High School-Senior High School Department Building. This is located at St.
Upper Staging , Lim-ao Kananga, Leyte. This location is very accessible and
convenient to the buyer especially to the students.We also offer it as a takeout
option for customers who prefer to enjoy it at home.
PRICING

Our price point is php 5.00, making it an affordable yet indulgent treat
for customers.

PACKAGING

1. First, let the choco hotcake cool down completely before packaging.

2. Cut out a piece of parchment paper or wax paper that is a little larger than the size
of the container you will be using.

3. Place the choco hotcake on the parchment paper, fold the paper over it, and tuck
in the sides.

4. Place the choco hotcake into the container.

5. Close the lid tightly and make sure it is secure.

6. If you want to add a decorative touch, tie a ribbon or twine around the container.

7. Label the container with the name of the dessert, and any other information you
want to include, like the date it was made or any special ingredients.

Your choco hotcake dessert is now ready to be packaged and delivered!

PROMOTION

TABLE 5: The promotion tools and their corresponding budget

PROMOTION TOOLS DETAILS BUDGET

Promoting the product
through posting in
Through Internet social media like 50
Facebook, Instagram,
Tiktok, and Twitter.
Words of mouth Referring to students, Free
 friends, relatives, leaker
and outsiders.
Referring to the
distribution of flyers to
Through flyers the students, friends, 50
teacher, relatives, and
outsiders.

PRODUCTION PLAN

A. PRODUCTION PROCESS

STEPS IN PREPARING CHOCO HOTCAKES

INGREDIENTS:

1 kilos flour

1 cups of brown sugar

1 cup of Margarine

1 cup of Cocoa powder

3 tbsp Baking powder

1tbsp Yeasts

1tbsp Vanilla

2 pcs Egg

1 pack Powder sugar

STEPS IN PREPARING CHOCO SYRUP

4 tbsp White Sugar

4 tbsp Cocoa powder

1 tbsp cornstarch

1 tbsp butter

1. Prepare the ingredients needed.

2. First, put the 1 kilo flour in a plastic bowl.

3.Add the ¼ cup brown sugar as well.

4. Also add ½ cup cocoa powder.

5. Add 3 tablespoon of baking powder to make our Choco hotcake rise.

6. add 1 tablespoon yeast to make it grow.

7. Let's also add 1 tablespoon vanilla to make our choco hotcake

delicious.

8. Add 2 pcs of eggs.

9.Put the 1 letters of water and we must slowly so that it does not
overflow.

10. And let's mix to make him grow.

11. After 30 minutes, it has grown and can be cooked.

12. We need to open the stove and put the hotcake pan and heat it and
put Margarine on it while it's hot.

13.After a few minutes, we put the Margarine in the hotcake pan.

14. After a few minutes, put the Margarine in the hotcake pan and let it cook
for 5 minutes.
15. After 5 minutes, let's put the chocolate hotcake we made.

16. And put it on the stove to cook for 10 minutes and we must turn each
side to cook it.
17. After 10 minutes, each side is cooked and can be placed on the plate
slowly so as not to spoil the design of our hotcake.

19.After putting it on the plate, add syrup and powdered sugar to make our
chocolate hotcake dessert delicious and we can also put it in the refrigerator
and eat it.

STEPS IN MAKING CHOCOLATE SYRUP

1.In the frying pan put 4 tbsp of sugar.

2.And also add 4tbsp cocoa powder

3.And let's also add 1 tbsp cornstarch.

4.Also add one cup of evaporated filled milk.

5.after putting all the ingredients mix it well.

6.On low flame cook for 2-3 minutes stir continuously
until thick texture.Let's also add 1 tbsp of butter and
mix it.

7.After putting it in a clean bowl, it can be served and

put on our chocolate hotcake
B. PLANT SIZE AND LOCATION
Figure 1. Perspective View

PLA
NT LOCATION

FIGURE 3. PLAN LOCATION (LIM-AO NATIONAL HIGH

SCHOOL SENIOR HIGH DEPARTMENT)
C. PRODUCTION VOLUME AND COST

TABLE 1: PRODUCTION VOLUME AND COST

Quantit Price
Ingredients Production Cost
y (PHP)
Weekl Monthl
Daily Yearly
y y
Flour 1kilos 50 100 500 2,000 20,000
Margarine ¼ kilo 35 70 350 1,400 14,000
Sugar ¼ kilo 20 40 200 800 8,000
Egg 2 pcs 20 40 200 800 8,000
Vanilla ½ kilo 10 20 100 400 4,000
Water 10 liters 1 1 5 20 200
Yeast ½ kilo 20 40 200 800 8,000
Cocoa powder ½ kilo 55 110 550 2,200 22,000
TOTAL 421 2,105 8,420 84,200

Chococo Choco hotcakes dessert

 Price Cost Profit
10 3.56 6.44

D. TOOLS, MACHENARIES AND EQUIPMENT

REQUIREMENT

TABLE 2: TOOLS, MACHENARIES AND EQUIPMENT

REQUIREMENT

Price of
Tools & Cost
Quantity Equipment
Equipment (PHP)
(PHP)
Spatula 1 45 45
Wire whisk 1 25 25
Measuring spoon 1 39 39
Mixing bowl 2 50 100
Tong 1 35 35
Measuring cup 1 40 40
Trash can 1 90 90
Stove 1 789 789
 Butane 2 60 120
Towel 2 15 30
Spoon 1 32 32
Hotcake pan 1 79 78
Plate 2 40 80
Frying pan 1 299 299
TOTAL 1,802

TABLE 3: EMPLOYEE SANITARY AND SAFETY

REQUIREMENT

Sanitary &
Price Cost
Safety Quantity
(PHP) (PHP)
Equipment
Gloves 2 10 20
Apron 1 105 105
Hairnet 1 15 15
Mask 1 5 5
TOTAL 145

E. LABOR REQUIREMENTS

TABLE4: DIRECT LABOR REQUIREMENT

Personnel Wages
Production Daily Monthly Yearly
 Cook
80 1,600 16,000
Reymond
Cashier
60 1,200 12,000
Mary Joy
TOTAL 140 2,800 28,000
FINANCIAL PLAN

A. MAJOR ASSUMPTIONS

The detailed information about these tables are listed above (in the
product plan). These tables only show few information on the major
assumptions with the selling price, prices of raw materials, price of the
packaging, wages of laborers, and prices of tools, machineries and
equipment.

TABLE 1: SELLING PRICE

Product Price
Choco hotcakes 10.00

TABLE 2: PRICES OF RAW MATERIALS

Raw Materials Price

Flour 50
Margarines 35
Sugar 20
Egg 20
Vanilla 10
Water 1
Yeast 20

Cocoa powder 55

Evaporated filled milk 70

TABLE 3: PRICE OF THE PACKAGING

Packaging Quantity Price Cost

brown kraft paper 135
100 97
bags
TOTAL 97
TABLE 4: WAGES OF LABOR

Personnel Wages (per day)

Cook (1) 80
Cashier (1) 60
TOTAL 140

TABLE 5: PRICES OF TOOLS, MACHINERIES AND

EQUIPMENT

Tools, Machineries, and Equipment Price (PHP)

Spatula 45
Wire whisk 25
Measuring spoon 39
Mixing bowl 50
Tong 35
Measuring cup 40
Trash can 90
Stove 789
Butane 60
Towel 15
Spoon 32
Hotcake pan 79
Plate 40
Frying pan 299
TOTAL 1,638
B. TOTAL PROJECT COST

TABLE 6: TOTAL PROJECTED COST

Business Project
Total Cost
Requirement
Raw Materials (yearly) 82,200
Tools, Machineries, and Equipment 1,802
Labor (yearly) 28,000
Packaging 19,400

C. SOURCES OF FUNDS

TABLE 7: FUNDING FOR THE VENTURE WILL BE PROVED BY

THE OWNER’S CONTRIBUTIONS

Source of Funds Amount

Owner’s Contribution 10,000
D. PROJECTED INCOME STATEMENTS

TABLE 2: PROJECTED INCOME STATEMENTS

Chococo
Three Years Operating Projections
2023 2024 2025
Sales 200,000 400,000 800,000
Less: Cost of Goods Sold
Ingredients cost
84,670 110,431 161,138
Hourly wages
Packaging cost
Gross Profit 115,330 299,569 638,862
Less: Operating Expense
Equipment Expense 375 750 1,500
Cart Expense 3,000 500 500
Miscellaneous Expense 1,550 650 750
Total Operating Expense 7,560 3,630 4,060
Net income 26,485 5,480 6,810

E. PROJECTED CASHFLOW STATEMENT

YEAR
2023 2024 2025
Cash Flow
Cash Sales 115,330 299,569 638,862
Total Cash Flow 115,330 299,569 638,862

Cash Flow
Equipment Expense 375 750 1,500
Cart Expense 3,000 500 500
Miscellaneous Expense 1,560 650 750
APPENDIX
 RESUME

REYMOND
DEBORBON,
MONSALES
OBJECTIVE EDUCATION
To enhance and develop my skills and ELEMENTARY
knowledge and willing to share it to Lim-ao Elementary school
other and have the ability to perform Real Street, school site,Lim-ao Kananga,
multi tasking. Leyte
PERSONAL DETAILS Class of 2017

Adress SECONDARY
St. B6,Lim-ao Kananga, Leyte LIM-AO NATIONAL HIGH SCHOOL-MAIN
Phone Real Street, Upper Staging,Lim-ao
Kananga, Leyte
+63 9631171429 Class of 2022
Email
SENIOR HIGH
monsalesreymond76@gmail.com
LIM-AO NATIONAL HIGH SCHOOL-SENIOR
Date of Birth HIGH SCHOOL
June 23,2006 St. Upper Staging,Lim-ao Kananga, Leyte
Class of 2023
Place of Birth
Tigdaranao tarangnan, Samar ACHIEVEMENT
Age Class of 2022-With Honors
Class of 2023- With Honors
17 years old
Height PERSONAL SKILLS
•Customer service and hospitality
5’3”
skills.
Weight •Communication and teamwork.
52 kg •Time management and organization
skills.
LANGUAGES
English/ Visayan / Filipino
 RESUME

MARY JOY
SUMALJAG
CAMATA
OBJECTIVE EDUCATION
To develop the skills and ELEMENTARY
acquire new experience that LIM-AO ELEMENTARY SCHOOL
will help me advance my Real Street, school site,Lim-ao Kananga,
knowledge in the spicific field I Leyte
intend to pursue in the future Class of 2017
records information accurately
SECONDARY
PERSONAL DETAILS LIM-AO NATIONAL HIGH SCHOOL-MAIN
Adress Real Street, Upper Staging ,Lim-ao
Kananga, Leyte
St.Schoolsite,Lim-ao Kananga,
Class of 2022
Leyte
Phone SENIOR HIGH
LIM-AO NATIONAL HIGH SCHOOL-SENIOR
+63 9126316980
HIGH SCHOOL
Email St. Upper Staging, Lim-ao Kananga, Leyte
joycamata4@gmail.com Class of 2023
Date of Birth
ACHIEVEMENT
March 05, 2006 Class of 2018 - With Honors
Place of Birth Class of 2020 - With Honors
Class of 2022 - With Honors
Kananga, Leyte
Age PERSONAL SKILLS
•Cooking techniques
17 years old
•food preparation and presentation
Height skills.
5’4” •Menu planning and recipe
development.
Weight
47 kg LANGUAGES
English/ Visayan / Filipino