BUSINESS

PROPOSAL

BY

STREETFOODEVER
21
I. INTRODUCTORY PAGE
A. BUSINESS NAME: Streetfoodever21
ADDRESS: Jaro, Iloilo City
B. NATURE OF BUSINESS: Sole Proprietorship
C. VISION: To be the leading and well-known food hub that provides quality and affordable
products for all and to definitely expand and make branches nationwide.
MISSION: Preserving and promoting the sense of being a Filipino by selling various kinds
of street food products in a modern and relaxing food hub.
GOALS: To be the first Filipino food hub that sells local street food internationally.
OBJECTIVES:
 Branch out 50 franchise food hubs in the Philippines.
 Open 55 stores in Japan by 2026.
 Set up 65 franchise food hubs in Thailand.
 Partner with a mall chains in China to open 30 food hubs in their mall locations.

D. COMPANY LOGO:

II. EXECUTIVE SUMMARY

Streetfoodever21 is a unique business here in Jaro, Iloilo City that will give the
customers the chance to taste and savor the local and budget-friendly Filipino street foods in a
 modern and more comfortable way wherein they are given the opportunity to cook their
desired street food on their own.

PURPOSE:

To create a business that does not only give customer satisfaction but will also promote
the culture of the Filipino by selling local street food products in a modernized manner.

GOALS:
 To provide customer satisfaction
 To be able to promote and preserve local foods
 To be and stay profitable
 To achieve sustainable growth
 Staying ahead of the competition
 To expand and operate internationally

TYPE OF BUSINESS: Sole Proprietorship

Streetfoodever21 is operated by only one owner.

BRIEF SUMMARY OF FUNDS:

 Personal Capital
 Loans or Credits

III. INDUSTRY ANALYSIS

A. PESTLE ANALYSIS

POLITICAL ECONOMIC SOCIETAL TECHNOLOGICAL LEGAL ENVIRONMENTAL

Tax Policies Inflation rates Population Emergence of Employment Weather and Climate
growth rate technology laws
Stability of Interest rates Changing New product Permits Natural disasters
government materials and
 preferences ingredients needed

Potential Currency Lifestyle New machineries Government Environmental

changes to exchange choices and equipment laws and Policies
legislation rates regulations
Labor Economic Age Innovation in Consumer Decline of raw
policies Stability Demographics service protection materials
law

B. ANALYSIS OF COMPETITORS

COMPETITOR LOCATION DESCRIPTION STRENGTHS WEAKNESSES

UNLIQ Iloilo Sto. Nino Sur, UnliQ Iloilo is a  Affordable 
Arevalo, Iloilo business not only prices  Limited
City offering a budget  Provides good business
friendly meal but will service hours
also teach you to  The place is
experience food in a always full of
new and unique way. smoke
Affordable, good and
fun experience in one
place.

It is considered as a
threat by
Streetfoodever21
because it is also a
business that provides
the same products that
Streetfoodever21
offers.

KOLLABO Donato Pison Kollabo BBQ is a  Offers Korean  High prices

BBQ Ave., San Korean restaurant that products  Only offers
Rafael, offers Korean which are Korean
Mandurriao, barbeque or very popular barbeque
Iloilo City samgyeopsal which nowadays.
includes pork belly,  Good
 served with six kinds of customer
side dishes. service

Well, K-Dramas
overwhelmed some of
the Filipinos and now
they are craving to
purchase Korean
products. Kollabo BBQ
is considered as a
threat by
Streetfoodever21
because Ilonggos are
now fond of eating
Korean foods most
especially
samgyeopsal.

LOCAL Anywhere most The most traditional  Can be found  No proper

STREET FOOD especially way of selling street anywhere location
VENDORS outside of food using food carts  Affordable especially in
school and food stalls. prices times of
campuses weather
changes
 No
comfortable
area for
buyers

FIVE COMPETING BARRIERS TO THE EFFECT OF THE EFFECTS OF THREATS TO THE

FORCES FORCE BARRIERS TO THE BUSINESS
FORCE (HIGH,
MEDIUM, LOW) HIGH MODERATE. LOW

Potential new Huge Capital Medium Low

entrants Requirement
Bargaining power There are several Medium Medium
of buyers suppliers available
in the market
Bargaining power The switching cost High Low
of suppliers is very high
 Threats of Product High Medium
Substitute differentiation is
Products highly noticeable
Rivalry among Number of High High
existing firms competing firms

C. MARKET SEGMENTATION
• Teachers
• Students
• Faculties and staff
• And other people near La Paz and Jaro
• By-Passers especially the street food lovers
• Ilonggos

D. INDUSTRY AND MARKET FORECASTS

Chart Title
NUMBER OF SNACK PER YEAR

30000

25000

20000
SALES
15000

10000

5000

0
202 2021 2022 2023 2024
IV. DESCRIPTION OF VENTURE (PRODUCTS/SERVICES)

A food hub that offers street food products like:

 KWEK-KWEK: Also known as Orange Eggs are boiled quailed eggs coated with
an orange batter and deep-fried to golden perfection.
 FISH BALL: A food item consisting of a ball made from flaked fish and varying
other ingredients.
 KIKIAM: Are meat rolls made up of five spices-seasoned ground pork and highly
processed seafood paste. ORLEANS: These are considered the smaller version of
kikiam. FRENCH FRIES: A strip of potato soaked in salted water and typically
cooked by being fried in deep fat or oil.
 FRENCH FRIES: A strip of potato soaked in salted water and typically cooked by
being fried in deep fat or oil.
 DYNAMITE: Consists of stuffed siling haba, ground pork, and cheese wrapped in
a thin egg crepe.
 SIOMAI: It is a food that is usually made of ground pork and vegetables wrapped
in a wonton wrapper.
 KROPECK: Is a snack that has similarities with chicharon. Usually made from
shrimp or sometimes uses coconut meat.
 CHEESE STICK: Are made from cheese that is being wrapped in an egg crepe.

EQUIPMENT/TOOLS:

 FREEZER: Used in preserving and storing the products

 PORTABLE BUTANE GAS STOVE: Used in cooking the products

SIZE OF VENTURE: Small

 PERSONNEL/MANPOWER NEEDED:

 OWNER
The one who will operate and provide the capital for business
 CASHIER
Who is responsible for handling cash operations taking orders.
 DISHWASHER
Who is responsible for the dishes hygiene, dishwashers take care of the
garbage and the kitchen cleaning as well.
 MANAGER
Who focus on hiring/firing employees, training programs, PR and marketing, etc.
Consider them as the head of your restaurant.
 SERVER
Servers are responsible not only for taking orders and take personal care of each
and every customer.
V. PRODUCTION PLAN

A. FACILITY LAYOUT
 B. POTENTIAL SUPPLIER/S OF RAW MATERIALS:

 HYPERMART
It is the primary supplier of Streetfoodever21 because of its low prices of street
Food.
 ILOILO SUPERMART
If the Hypermarket are not able to supply street food to Streetfoodever21, Iloilo
Supermart served as the substitute supplier.

V. OPERATIONAL PLAN
 A. DESCRIPTION OF COMPANY’S OPERATION

Customers PAYMENT OF SERVICE

Product; Marketing Streetfoodever21

Supplier Government

B. FLOW OF ORDERS FOR GOODS AND/OR SERVICES /OPERATIONAL CHART

Order placed Do Payment Serve to Customers Processing by customers

VI. MARKETING PLAN

A. PRICING

Pricing strategy used was the Mark Up Pricing wherein there is a constant 10% mark
up for all the meals offered namely; Iniwang-Relia Snack, Pinafall Paccioli Snack, and Relia-
Ccioli Comeback Snack.

SNACK PRICE
INIWANG-RELIA SNACK PHP 235.00
PINAFALL PACCIOLI SNACK PHP 475.00
RELIA-CCIOLI COMEBACK SNACK PHP 765.00

B. DISTRIBUTION

In order to distribute the products, Streetfoodever21 used distribution methods. By

the use of social media sites the business can promote their unique way of providing the
product to customers.
 Traditional distribution was use by Streetfoodever21. This kind of distribution goes
from the manufacturer to wholesaler to retailer to consumer. The server sets down a plate
of fresh street food on consumer’s table, next to sanitize and organize cooking equipment
that the servers will heat up. He then signals that everything is ready for cooking.
Consumers will be able to cook the street food by their own, as it is the core advantage of
the business. Proper sanitization of the area, proper hygiene, and good service of the
employees will be the reason for consumer’s patronage. A way of providing the products to
the consumers and at the same time, promoting the Filipino made.

C. PROMOTION
 Unlimited drinks
 First 5 customers will receive a discount worth P100 during the opening
 Freebies for birthday celebrants

D. Control

Street food is one of the trend food here in the Philippines where you can buy
everywhere. It is usually sold outside school campuses and sidewalks. It has an affordable
price that students can afford to buy, and they do not need to go to an expensive fast food
just to satisfy their cravings.

Streetfoodever21 is not an ordinary street food business that you can see
everywhere, is a kind of business that creatively offers street food that suits for everyone.
There were goals and objectives set. This implemented in the operation for its 5 years of
giving people a delicious and budget friendly street food. With the good service that our
management offers to the customers, we did achieve these. The quality of products catered
neatly and with the constant price that everyone can afford. Aside from a good service,
good quality of street food, with its affordable price, the place is also the reason why the
customers are returning to purchase the Streetfoodever21 products. The goals and
objectives of Streetfoodever21 were successfully met.
VII. ORGANIZATIONAL PLAN

A. FORM OF OWNERSHIP: Sole Proprietorship

Streetfoodever21 has only one business owner who operates the business.

C. RULES AND RESPONSIBILITIES OF THE MENBERS OF ORGANIZATION

 OWNER
Who will provide the needs and the one who will operate the business.
 CASHIER
Who is responsible for handling cash operations taking orders?
 DISHWASHER
Who is responsible for the dishes hygiene, dishwashers take care of the garbage
and the kitchen cleaning as well.
 MANAGER
Who focus on hiring/firing employees, training programs, PR and marketing, etc?
Consider them as the head of your restaurant.
 SERVER
Servers are responsible not only for taking orders and take personal
Care of each customer.

B. ORGANIZATIONAL CHART

MARRIEL GRACE G. DURON

BUISNESS OWNER

CINDY C. CARDONA
MANAGER
IX. ASSESSMENT OF VENTURE

A. SWOT ANALYSIS

STRENGTH WEAKNESSES OPPORTUNITIES THREATS

TIMELY AND A LITTLE BIT PRICY LESS COMPETITORS. THE FOODS ARE
TRENDY WAY OF THAN THE USUAL NOT THAT LONG
SELLING STREET PRICE OF THE LASTING.
FOOD STREET FOOD
PRODUCTS. THAT IS SOLD IN
STREETS.
CONVENIENCE OF HIGHER UTILITY A NEW WAY OF CONTINUOUSLY
THE PLACE. EXPENSE. SELLING STREET GROWING
FOOD THAT CAN NUMBERS OF
EASILY ATTRACT THE LOCAL STREET
CUSTOMERS FOOD VENDORS.
ESPECIALLY THE
MILLENNIAL.

B. LONG-TERM PLANS

LONG-TERM GOAL:
To be the first Filipino food hub that sells local street food
internationally.

LONG-TERM PLANS:
Open a total of 200 food hubs in Asia.

OBJECTIVES:
 Branch out 50 franchise food hubs in the Philippines.
 Open 55 stores in Japan by 2026.
 Set up 65 franchise food hubs in Thailand.
 Partner with a mall chains in China to open 30 food hubs in their mall
locations.
 C. CONTINGENCY PLAN

I. SUMMARY
 PURPOSE
The purpose of the Streetfoodever21 contingency plan is to assure that in
The event of any disaster, equipment failure, employee failure, the business process

Will continue.

 OVERVIEW
The business will develop and maintain contingency plans that include
procedures for continuing business operations in the event of an emergency
situation. This plan will include temporary recovery methods to still deliver core
services to our customers and meet legal and regulatory requirements.

OBJECTIVES OF THE PLAN:

 Facilitate timely recovery of core business functions
 Protect the well-being of our employees and customers
 Minimize the loss of profit/revenue
 Minimize the critical decisions to be made in time of crisis

X. FINANCIAL PLANS
A. ASSUMPTIONS
 FINANCIAL:
Even after making profits, it often takes months or even years to pay off the initial
Investments.
 CUSTOMER RELATED:
Consumers will be interested in buying the products, generating enough sales to
Make profit for the long run.
  PRODUCT NEED:
Addressing a business plan which will demonstrate the need of a product in the
Market place through competition analysis and innovation.

B. CAPITAL STATEMENT

Streetfoodever21

Capital Statement

As of December 31, 2021

Capital Position Changes Deposited:

Capital Balance at Beginning Deposited 2,000,000.00

Capital Balance at End Deposited 2,000,000.00

Earnings Position Changes at Resistance:

Retained Earnings/(Loss) Beginning 200,000.00

Profit/(Loss) Current Year 1,109,940.00

Retained Earnings/(Loss) End 1,309,940.00

 C. CASH FLOW PROJECTION

Streetfoodever21

Income Statement

For the year ended December 31, 2021

Net Sales 7,350,000.00

Less: Cost of Goods Sold

Materials 5,030,000.00

Salaries 630,000.00

Overhead 480,060.00. (6,140,060.00)

Gross Profit. 1,209,940.00

Less: Selling Expense

Advertising Expense 100,000.00 100,000.00

Net Income 1,109,940.00

D. BREAK EVEN ANALYSIS

No. of units Fixed cost Variable cost (429.39 per Sales (475 per unit)
unit)

375 10,555 161,021.25 178,125

500 10,555 214,695 237,500
625 10,555 268,368.75 296,875