NEWER SITE

BUSINESS PLAN

Abrenica, Adriel
Andrada, Matthew Lanz
Arrobang, Raybel Ann
Batacandolo, Hannah
Bergante, Lyan Karylle
Galvan, Mary Khezyll
Isidro, Jynelle Denisse
Kaindoy, Rose Antonette
Losañes, Leanne Clarisse
Tacuel, Dorothy Jade

Brgy. Bitoon, Jaro, Iloilo City

0920-866-4723
Facebook: @NewerSite
 TABLE OF CONTENTS
I. Market Analysis 3
II. Sales and Marketing Plan 4
III. Management plan 6
IV. Operating Plan 8
V. Financial Plan 11
References 16

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 I. Market Analysis

According to Priya (2020), quick service restaurants have been of high demand in the Philippines, with its
market size valued at $4.6 billion in 2018, and expected to reach $7.9 billion by 2026, registering a CAGR of
6.9% from 2019 to 2026. A quick service restaurant (QSR), also known as fast food restaurant, is a specific type
of restaurant that serves fast food cuisine and has a minimum amount of table service. In addition, these
restaurants are witnessing increased popularity, owing to the fact that they offer excellent customer service, and
that their food products offered by them are inexpensive, are appetizing, and take minimal time for preparation.
Various types of quick service restaurants include fast casual restaurants and catering trucks. Moreover, Filipinos
have been enduring an increasingly stressful and time-starved lifestyle. This has increased the demand for food
products such as take-away food items and readily available fast food products (Philippines Quick Service
Restaurants Market, 2020). Fast food products are usually known for their taste, unique product offerings, and
easy availability, which attract their target customers. Among the most famous fast food items are snack items
which include any juice or soda drink, as well as finger foods including popcorn, chips, and other deep-fried foods
(Koop, 2022). Furthermore, DPO International (2020) has stated that the snack food market in the Philippines is
continually growing, fueled by the Filipino people’s continuous appeal for snacks, which is demonstrated by the
variety of traditional snack products available in the market. However, as consumers grow more sophisticated,
they have also been seeking out more premium and convenient snacking options. Overall, it can be said that there
is truly a high demand for snack products in the country, especially snacks similar to those sold in fast food
chains, and an even higher demand for more convenient and creative options for snacks, considering the
aforementioned fast-paced society the country is in now.

According to the Kantar World Panel (2017), the youth make up 41 percent of registered total peso sales
of snack food in the country, most especially from purchasing snacks in school, and this ranges from savory to
sweet snacks. Evidently, in the Philippine Science High School - Western Visayas Campus (PSHS-WVC), all
types of snacks in the school’s canteen or cooperative have been of high demand to both the faculty and students
as they feed their edacious selves, coping with the stressful school and work environment. Specifically, students
constantly and significantly comprise the long lines for food such as shawarma, pizza, corn dogs, potato spirals,
french fries, street food items like fishball, siomai, as well as burgers and other sandwiches. As for drinks, they
would usually be drawn to affordable yet stomach-filling options such as iced tea, iced coffee, milk tea, and
lemonade. After a lunch meal, both students and teachers would also tend to go for sweet options such as caramel
bars, brownies, and most especially, ice cream. Evidently, it can be seen that the demand for convenient foods that
could be eaten fast, like finger foods, is high, and these items are highly opted for. The same trend is seen with the

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food and drinks they choose. The school’s consumers would usually go over easily prepared and easily eaten
options.

Newer Site aims to satisfy the appetite of the PSHS-WVC community, from its vast array of students to
its abundant staff and faculty, as they go through their hectic schedules with convenient yet fulfilling snack
options that are both new and familiar to the taste of the consumers.

Specifically, Newer Site will introduce the Snack ‘n Sip option to the Pisay Community, which is a
combination of a drink and a finger food snack compacted into one container. Above the usual cup for drinks is an
insert cup container that would hold their chosen snack food. There will be three options for the drink: mountain
dew, sago’t gulaman, and flavored iced tea. For the finger foods to go on top, they have three options as well:
chicken nuggets, nachos, and popcorn. With this product, they would be able to get their favorite combination of
food and drinks into one compact and convenient container and eat it easily. This would be especially beneficial to
them as they have to balance a lot of things. Providing a way where they can eat and drink easily at the same time
in one hand will definitely give them the comfort and convenience they need during busy days. Other than the
snack and sip options, Newer Site will also be providing food which would satisfy the savory and sweet cravings
of the Pisay community, but are not usually sold in the school’s canteen. This would include coffee jelly,
butterscotch, and Focaccia Bread.

Students, faculty, and staff alike have schedules to follow and a significant amount of time constraints;
hence, food which can be prepared in a short amount of time or is already prepared must be provided on the spot.
Furthermore, their schedules can be taxing; thus, what they need to consume are foods that would fill them up and
provide them with sufficient energy for the day.

II. Sales and Marketing Plan

Competitive Advantage
Newer Site’s key competitive advantage lies in the unique offering and presentation of a wide range of
snacks and beverages. Customers can choose their own snacks and beverages based on their preferences,
providing convenience and variety. The products offer easy-to-carry packaging, appropriate for students, faculty,
and staff on the go, with their drinks and food that can all be held with a single hand. Furthermore, this store also
provides a selection of desserts, making it a one-stop shop for a quick snack. This service enables students to
conveniently store and carry their snacks with them anywhere or eat them during class. The unique packaging
makes it easy to take and bring both snacks and drinks, a perfect combination for the popular “rounds” experience
of the campus.

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Marketing Strategy
The Snack 'n Sip food selling will be marketed and announced through a Facebook page, the PSHS-WVC
students' emails, group chats, and personal advertising. It will be launched through the business' Facebook page
and a request will be made to the school's Student Alliance Facebook page for promotion. Students will also
receive pre-order forms through their emails where a secured number of buyers can be gathered. The sellers will
also be utilizing their social media accounts to promote the booth and its location to their mutuals and
schoolmates. The booth will be set up attractively, with illustrations of the products and their necessary price
details, to draw in customers. Ultimately, the selling will be marketed with creativity and determination. The
business members also agreed to enter a collaboration with other businesses from batch 2024 to be part of a food
fair, taking advantage of the opportunity to increase visibility and attract buyers. This will also potentially lessen
competition and cause an increase in sales. Moreover, the business has also formed an alliance with BakeLeft to
share the backstage area, to garner the majority of the consumers’ attention. The products being offered are also
different and may compliment each other.

Pricing Strategy
For this business venture, a simple cost-plus pricing strategy is utilized, wherein the final price of the
product is the production cost with a certain percentage added to it. Since the intended customers are mostly
students, Newer Site intends to be as affordable and budget-friendly as possible. A minimum of 20% and a
maximum of 50% will be added to the overall cost (including all ingredients, utensils, etc.) of the products as
profit.

Financial Projection
The financial projection for the proposed business selling indicates that it will be a profitable two-day
venture for the members. The market expects to generate a revenue of Php 8,990 on both the first day and second
day of the selling, not considering the price increase on the second day to evaluate the price elasticity. The
estimated expenses equate to Php 11,175 which includes the ingredients, food from suppliers, and packaging and
utensils needed. This business anticipates a net income of Php 6,705 after two days of operation.

Payment Options
Orders will be taken through pre-orders on Google Forms and on the days of the selling, but there will
only be one payment option offered, which is through cash to be given to the cashiers at the booth when the
customers collect their orders. Having only one mode of payment will ensure that all the money being received by
the business is stored in one place and one method.

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Sustainability and expansion strategy
Providing excellent customer service and building a rapport with the target market is essential in
maintaining a steady stream of customers throughout the duration of the food-selling. Constant and strategic
marketing is also key in nurturing and growing the sales of the business. This can be done through social media
promotions and also personally interacting with the customers on the first day and letting them know that Newer
Site will still be in business the next day. It is also important to note the strengths and weaknesses of the booth
during its first day, and improve upon them in order to better the business.

III. Management plan

Personnel Plan and Management Structure

Newer Site is co-owned by ten participating members. To ensure the seamless operation of the booth, the
members will be divided and assigned to either of the two main option categories: the (A) Snack ‘n Sip and the
(B) Desserts categories. The roles will be distributed based on the members’ desired work role and ability to fulfill
its tasks. A more specific description of how the roles are expected to interact and work together will be provided
on the Operation Plan.

A. Snack ‘n Sip
Eight of the ten members will be in charge of the Snack ‘n Sip orders. Being the booth’s flagship item,
this is anticipated to attract greater attention among the business’ offers and hence require more
manpower. Two personnel are assigned for each role in this category.

Roles Responsibilities Member Assigned

Cashier (2) take and list orders; Lyan Bergante,

receive payments; and Raybel Arrobang
keep track of money/sales

Drink Server (2) prepare the drinks; Rose Kaindoy,

assemble the Snack N Sip Khezyll Galvan
cup; and
serve the finished product to
the customer

Food Server (2) prepare the snack; and Jynelle Isidro,

place the snack into the food Hannah Batacandolo
cup

Cook (2) cook the nuggets and popcorn Adriel Abrenica,

Lanz Andrada

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 B. Desserts
The Desserts category comprises three items, namely Coffee Jelly, Butterscotch, and Focaccia. Two out of
the ten members will be in charge of the Desserts’ orders, as they have less items to be sold as compared
to the Snack ‘n Sip category and do not require as much labor as they are à la carte. One personnel will be
assigned per role in this category.

Roles Responsibilities Member Assigned

Cashier (1) take and list orders; Dorothy Tacuel

receive payments; and
keep track of money/sales

Food Server (1) prepare and serve the desserts Leanne Losañes

C. Overall Manager
One (1) member will be appointed as the Overall Manager, who will oversee all the operations around the
booth on the day of selling, as well as make sure that everything runs smoothly and is in place
beforehand. Any conflict that will arise within the duration of the business selling will be immediately
handled by the manager with the people needed and involved.

Role Responsibilities Member Assigned

Overall Manager reminds everyone of their Rose Kaindoy

tasks beforehand;
makes sure that all the
necessary materials are
present; and
ensures smooth operation
during the business selling

Suppliers (Materials)
The table below summarizes all the necessary supplies or equipment that is already available at home
along with the members allocated to bring them.

Food Materials needed Assigned Member

Sago’t Gulaman - Ladle Khezyll Galvan

- Dispenser
- Ice Adriel Abrenica

Flavored Iced Tea - Dispenser Leanne Losañes

- Ice Adriel Abrenica

Mountain Dew - Dispenser Leanne Losañes

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 - Ice Adriel Abrenica

Chicken Nuggets - Deep Fryer Lanz Andrada

- Container (for already cooked Jynelle Isidro
chicken nuggets)
- Cooking utensils (Tongs/Turner) Leanne Losañes

Nachos - Container (for Nachos) Leanne Losañes

- Tupperware (for cheese)
- Scooper Khezyll Galvan

Popcorn - Microwave Leanne Losañes

- Container (for prepared popcorn) Dorothy Tacuel

Coffee Jelly - Tray Leanne Losañes

Butterscotch - Tray/Container Lanz Andrada

Focaccia - Tray Jynelle Isidro

GENERAL THINGS TO BRING

For Booth Preparation and - Tables Leanne Losañes

Set-up - Table Cloth Khezyll Galvan
- Booth designs Khezyll Galvan, Rose Kaindoy
- Extension cords and adaptors Raybel Arrobang
- Cash box Adriel Abrenica
- 3-4 coolers Leanne Losañes
- Ice Adriel Abrenica
- Paper, Ballpen for Listing Orders Hannah Batacandolo, Rose
Kaindoy

IV. Operating Plan

Scope of Operations
The business’ trading operations will be done through takeaway, wherein ready-to-eat meals or food
products are sold for immediate consumption at another location. Processes used in operations will be on-site
cooking and reheating. The products the business will sell include Snack N Sip Products, wherein the consumers
will have the option to combine their favorite snacks and drinks into one convenient container. The snack options
for these products include chicken nuggets, popcorn, and nachos, while the drink options include iced tea, sago’t
gulaman, and mountain dew. Other than the aforementioned, the business will also be selling other desserts and
another dairy product to satisfy the cravings of the consumers. These include coffee jelly sold in small cups,

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butterscotch bars, and Focaccia Bread. The business will employ a zero level or direct channel strategy wherein
the producer sells directly to the consumer without intermediaries. Products will be sold directly to the
PSHS-WVC community.

Location
The business will be located at the PSHS-WVC backstage and covered walk. It is a prime location since
this is where students usually spend their free time to hang-out with their friends and is near areas where they play
sports which can leave them famished. The covered walk’s octagon has adequate space to cater the business and is
free of charge as long as the necessary papers have been submitted.

Production
First Phase: Procurement of Products and Ingredients
Ingredients for the Snack and Sip options will be procured from the local grocery store to ensure
affordable prices and high quality, and will be stored in the home of one of the members of the group.
These will then be classified depending on the product/dish that would need it, prior to the day of selling.
There is no prior process needed to be done on these products since they all just either need to be fried or
reheated for preparation. Furthermore, the ingredients for the other desserts (coffee jelly) and savory
snack (focaccia bread) will be purchased by the member who will produce the products before the selling
days, which they would also store in their own homes prior to the selling days.

Second Phase: Procurement of Materials and Equipment

Each member is assigned a necessary material or equipment to bring on the two selling days.
These assignments depended on a poll done by the group as to which member has the necessary items
available in their homes to avoid the added purchase of items.

Third Phase: On-site Production

After the ingredients for each recipe are ready, the owners will then transport the prepared
ingredients to the predetermined selling location, which is the PSHS-WVC covered walk. Along with it,
will be the equipment and supplies necessary for the cooking and selling of the dishes. Once everything is
in place, the cooking portion of the production will begin. Sip N Snack products will be prepared on one
side of the business’ booth, while the other food items will be sold on the other side. Members assigned
for each product will execute the necessary preparations to be done. The drink options will be placed in
the dispensers beforehand with ice. Chicken Nuggets will be fried during the selling to ensure its fresh
heat, while popcorn will be microwaved during the selling as well for the same reason. The already made

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 nachos will be taken directly from its package and placed into the container upon order. The other food
items will be directly given to the buyers upon order since they are already pre-made.

Operations Selling Strategy

A. For orders on the day of selling

On the day of selling, the group will be guided by the procedures on how the business will
operate as listed on the flow chart above. The customer shall order at the counter, which will be managed
by a cashier. A list of menu items will be placed near the counter so customers can freely choose what
food they would want to buy. The cashier will take note of their orders, collect the payment, and pass their
orders to the cooks. After the transaction, the customer must wait for their order while it is being prepared
by the cooks. When the preparation of the food is done, the cooks will notify the servers. The servers will
then deliver the food to the customer who ordered it.

B. For pre-orders

For the pre-orders, the customer shall show a receipt of their order to the cashier on the counter.
The cashier will then collect the payment and notify the cooks about their order. After the transaction, the
customers must wait for their order while it is being prepared by the cooks. When the preparation of the

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 food is done, the cooks will notify the servers. The servers will then deliver the food to the customer who
ordered it.

Personnel
On the day of selling, a total of ten (10) personnels will be deployed to run the business. Three (3)
personnels will be assigned as cashiers – two (2) for foods and one (1) for desserts. The cashiers will collect the
orders of the customers and keep track of the sales. They will also take note of the quantity of each product sold.
A total of five (5) personnels will be assigned as the servers – three (3) for the foods and two (2) for the drinks.
Among the servers, two (2) will have additional tasks assigned to them. One server will serve as an usher for
crowd control and assisting the customers, and another server will be tasked to complete urgent errands.
Meanwhile, two (2) personnels will be assigned as the cooks. The cooks are responsible for the preparation of
foods and drinks to be served. One (1) Manager from the members will also be assigned. Though the manager will
already have another one of the aforementioned roles, they will also be specifically assigned with the task of
overseeing all the operations and activities happening around the booth to ensure that all is smooth sailing.

Maintaining Order
To manage a big crowd, order lines will be organized as much as possible. It will be assured that
customers will be queuing in 2 lines only, as there are only 2 order takers. This is to ensure a more efficient
transaction. In any incident of cutting lines, they would be politely asked to go back to the end of the line in their
supposed spot. It will also be ensured that the proper steps in taking either on-the-day orders or pre-orders will be
followed.

V. Financial Plan
I. Start-up Funding

What to buy: Quantity Estimated Price per pack Total Price

DRINKS

Water 6 gallons Php 30/gallon Php 180

Ice for drinks 5 (1kg) packs Php 70/pack Php 350

Ice for cooler 20 pcs Php 8/piece Php 160

Sago’t Gulaman

Mr. Gulaman 3 (25g) packs Php 20 Php 60

Brown Sugar 4 kg Php 48/kg Php 192

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 Banana Flavoring 2 (20mL) bottles Php 56/bottle Php 112

Iced Tea

Nestea Iced Tea 2 (250g) packs Php 194 Php 388

Mountain Dew

Mountain Dew 6 (1.5L) bottles Php 65 Php 390

SNACKS

Cooking Oil 2 Liters Php 149 Php 300

Chicken Nuggets

Purefoods Crazy Cut 4 (1kg) packs Php 480 Php 1,920

Nuggets

Popcorn

Jolly Time The Big 8 (298g) boxes Php 139/box Php 1,200 (with
Cheez allowance)

Nachos with cheese

Zanuy Tortilla Chips 5(454g) packs Php 149 Php 745

Nacho Cheese Sauce 1 (3L) Tub Php 859 Php 859

OTHER PRODUCTS

Coffee Jelly

Nescafe 1 twin pack (2 sachets) Php 8/sachet Php 16

Alaska All Purpose 10 tetrapacks Php 59/tetrapack Php 590

Crema

Alaska Condensada 2 (300ml) tetrapacks Php 68.50/tetrapack Php 137

Ferna Jelatine Gulaman 4 packs Php 47.50/tetrapack Php 190

Unflavored

FOOD FROM SUPPLIERS

Butterscotch 60 pieces Php 10 Php 600

Focaccia 24 pieces Php 681 Php 681

DISPOSABLE UTENSILS

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 16 oz cups 6 packs (300 pieces total) Php 150 Php 900

Plastic bowls (Insert 30 packs (300 pieces Php 20 Php 600

Cup) total)

Small plastic cups 8 packs (200 pieces total) Php 32 Php 260

Small paper plates 1 pack (50 pcs) Php 30 Php 30

Toothpicks 1 pack (100 pcs) Php 42 Php 42

Small spoons 1 pack (150 pcs) Php 100 Php 100

Big straws 1 pack (100 pcs) Php 98 Php 98

Thin straws 3 packs (300 pcs) Php 25 Php 75

II. Sales Forecast

Product Estimated quantity sold Price per serving Total Estimated

(overall) Revenue

DRINKS

Sago’t Gulaman 50 cups Php 20 Php 1,000

Iced Tea 100 cups Php 20 Php 2,000

Mountain Dew 100 cups Php 20 Php 2,000

SNACKS

Chicken Nuggets 50 servings Php 60 Php 3,000

Popcorn 100 servings Php 30 Php 3,000

Nachos with cheese 100 servings Php 30 Php 3,000

OTHER PRODUCTS

Coffee Jelly 100 servings Php 20 Php 2,000

Butterscotch 60 pieces Php 15 Php 900

Focaccia 24 pieces Php 45 Php 1,080

Total Php 17,980

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 III. Important Assumptions

Product Estimated Price per Estimated Estimated Estimated

number of serving overall cost revenue profit
Servings for (minimum for (Ingredients+ut
two days the first day) ensils)

Sago’t Gulaman 50 Php 20 Php 772 Php 1,000 Php 228

Iced Tea 100 Php 20 Php 1,045 Php 2,000 Php 955

Mountain Dew 100 Php 20 Php 928 Php 2,000 Php 1,072

Chicken 50 Php 60 Php 2,382 Php 3,000 Php 618

Nuggets

Popcorn 100 Php 30 Php 1,440 Php 3,000 Php 1,560

Nachos 100 Php 30 Php 1,844 Php 3,000 Php 1,156

Coffee Jelly 100 Php 20 Php 1,453 Php 2,000 Php 547

Butterscotch 60 Php 15 Php 600 Php 900 Php 300

Focaccia 24 Php 45 Php 711 Php 1,080 Php 369

Total Php 11,175 Php 17,980 Php 6,805

FINAL MENU PRICING

Final Sip and Snacks Combination Pricing Options

Sip and Snack Option Price

1. Chicken Nuggets with any drink Php 80

2. Popcorn with any drink Php 50

3. Nachos and Cheese with any drink Php 50

Final Pricing Options for Other Snacks

Other Snacks Price

1. Coffee Jelly Php 20

2. Butterscotch Php 15

3. Focaccia Bread Php 45

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 IV. Cost Structure

Product Ingredients Cost Utensils cost Overall cost

Sago’t Gulaman Php 494 Php 278 Php 772

Iced Tea Php 648 Php 397 Php 1,045

Mountain Dew Php 530 Php 398 Php 928

Chicken Nuggets Php 2,220 Php 162 Php 2,382

Popcorn Php 1,200 Php 240 Php 1,440

Nachos Php 1,604 Php 240 Php 1,844

Coffee Jelly Php 1,093 Php 360 Php 1,453

Butterscotch Php 600 Php 0 Php 600

Focaccia Php 681 Php 30 Php 711

Total Php 9,070 Php 2,105 Php 11,175

V. Total Capital, Revenue, and Profit

Total Capital Php 11,175

Estimated Revenue Php 17,980

Estimated Profit Php 6,805

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 References

Koop, A. (2022, August 31). Ranked: The Most Popular Fast Food Brands in America. Visual Capitalist.
https://www.visualcapitalist.com/ranked-the-most-popular-fast-food-brands-in-america/

Magazine, A. (2019, March 7). Snack Food Purchase among Filipino homes rising, Kantar Worldpanel Study
shows. adobo Magazine Online. Retrieved January 9, 2023, from
https://www.adobomagazine.com/uncategorized/snack-food-purchase-among-filipino-homes-rising-kanta
r-worldpanel-study-shows/

Market trends | DPO international. (n.d.). Retrieved January 9, 2023, from

https://dpointernational.com/market-trends/

Philippines Quick Service Restaurants Market. Allied Market Research. (n.d.). Retrieved January 9, 2023, from
https://www.alliedmarketresearch.com/philippines-quick-service-restaurants-market-A06122

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