Abb-605 4 Tofusweet

FAR EASTERN UNIVERSITY
Institute of Accounts, Business and Finance

Business Administration Department
TofuSweet: Guilt-Free Tofu Cakes TOFUSWEET:

GUILT-FREE TOFU CAKES
TOFUSWEET: GUILT-FREE TOFU CAKES
A Business Plan Paper
Presented to
the Faculty of Business Administration Department
Far Eastern University – Manila
In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science in Business Administration
By
Jezerine B. Beduya
Martin M. Bugaoan
Carlo A. Dacayo
Melnard Vincent S. Daquigan
Loreigene Ramos
Jericho V. Rendola
Angeline Nicole A. Supremo
Brandy Mar C. Ternate
15 November 2023
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RECOMMENDATION AND APPROVAL SHEET
This undergraduate business plan paper entitled:

TofuSweet: Guilt-Free Tofu Cakes
, prepared and submitted by
Jezerine B. Beduya, Martin M. Bugaoan, Carlo A. Dacayo,
, in partial
fulfillment of the requirements for the degree of Bachelor of Science in Business
Administration, has been examined and is recommended for acceptance and
approval for oral defense.
Danica de Pedro
Adviser
BUSINESS PLAN REVIEW PANEL
Approved by the Committee on Oral Defense with a grade of ________.
FIRST NAME MI. LAST NAME FIRST NAME MI. LAST NAME
Panel Member Panel Member
FIRST NAME MI. LAST NAME

Chairman
Accepted and approved in partial fulfilment of the requirements for the

degree of Bachelor of Science in Business Administration.
Enrique E. Lozari
Dean
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ACKNOWLEDGEMENT
The proponents would like to express their profound gratitude to the

following people for their invaluable contribution that helped in the completion of
this paper.
Ms. Danica De Pedro, feasibility adviser, for the genuine support, time,
effort, and all the vital suggestions that completely guided the proponents
throughout the study;
All the respondents who; took their time to answer our survey that the
proponents provided to;
The Lord Almighty, for His Divine Love and Mercy that has kept the
proponents in good health and determination to accomplish their study.
The Proponents
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DEDICATION
We would like to take this opportunity, on behalf of the people who worked
on this study, to offer our sincere gratitude to everyone who participated in the
project, made a contribution, or shared their knowledge in order to make it
possible.
This research is intended for individuals who desire to maintain a

wholesome lifestyle while also enjoying dessert without feeling guilty.
Our gratitude is extended to our advisor for their invaluable counsel and
assistance throughout the process of composing our final paper.
TofuSweet was founded with our steadfast affection for our family and
friends, as we aspire to provide them with a more favorable living environment
and serve as a catalyst for an improved quality of life.
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EXECUTIVE SUMMARY
TofuSweet is a company that focuses on producing flavorful and high-

quality healthful cake options. The enterprise was founded in 2022 by fourth-year
students enrolled at the Manila Campus of Far Eastern University. It aspires to
change the dessert industry by giving consumers a nutritious, more filling option
than traditional cakes while yet satisfying their craving for something sweet. This
helps cultivate a safe space where clients can come on their best and worst days
alike. The business is organized as a domestic corporation to facilitate operations
and reduce expenditures. Greenbelt Makati will house the initial location of
TofuSweet, in addition to the company's active social media presence.
According to studies, Filipinos are ready to pay more for healthier food
options and are becoming more interested in eating healthier. This research
served as the foundation for TofuSweet's objective, which is to produce tofu-
based cakes that are competitive with major brand markets and social standards
in terms of consumer satisfaction and sustainability. The organization has
embraced sustainability practices through the integration of environmentally
responsible packaging into its merchandise. Concerning economic responsibility,
TofuSweet will collaborate with regional organizations and producers engaged in
the production of vegetables such as cauliflower, carrot, and pumpkin in region 2.
This method of purchase was selected in an effort to reduce vegetable producer
losses in these regions while also assisting local communities in earning
additional funds. Overall, the organization’s overarching goals are to promote
and endorse regionally sourced ingredients, reduce municipal waste, and
educate the public about the advantages of adopting nutrient-dense, health-
conscious diets that do not compromise flavor.
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TABLE OF CONTENTS
RECOMMENDATION AND APPROVAL SHEET...........................................................................I
ACKNOWLEDGEMENT................................................................................................................. II
DEDICATION................................................................................................................................ III
EXECUTIVE SUMMARY............................................................................................................... IV
TABLE OF CONTENTS................................................................................................................. V
LIST OF TABLES........................................................................................................................ VII
LIST OF FIGURES...................................................................................................................... VIII
CHAPTER 1: INTRODUCTION...................................................................................................... 1
FORM OF BUSINESS...................................................................................................................... 1
COMPANY PROFILE AND LOGO...................................................................................................... 2
INDUSTRY..................................................................................................................................... 4
PRODUCT HIGHLIGHTS.................................................................................................................. 5
CHAPTER 2: MARKET STUDY................................................................................................... 10
MARKET ANALYSIS..................................................................................................................... 10
Historical Demand................................................................................................................ 11
Projected Demand............................................................................................................... 11
Historical Supply.................................................................................................................. 12
Projected Supply.................................................................................................................. 13
SWOT ANALYSIS....................................................................................................................... 15
MARKETING MIX......................................................................................................................... 22
COMPETITORS ANALYSIS............................................................................................................ 30
MARKET RESEARCH................................................................................................................... 35
CHAPTER 3: OPERATIONS AND PRODUCTIONS STUDY......................................................47
KEY BUSINESS OPERATIONS....................................................................................................... 47

PRODUCT CONCEPT................................................................................................................... 52
PRODUCTION REQUIREMENTS AND PROCESSES...........................................................................55
PACKAGING................................................................................................................................ 63
QUALITY CONTROL AND SAFETY MEASURES................................................................................64
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CHAPTER 4: MANAGEMENT STUDY........................................................................................66
BUSINESS MODEL....................................................................................................................... 66
ORGANIZATIONAL STRUCTURE.................................................................................................... 69
MANAGEMENT AND PERSONNEL.................................................................................................. 69
INTELLECTUAL PROPERTY........................................................................................................... 76
CHAPTER 5: FINANCIAL STUDY............................................................................................... 77
CAPITAL REQUIREMENTS............................................................................................................ 77
STATEMENT OF FINANCIAL POSITION........................................................................................... 80
STATEMENT OF COMPREHENSIVE INCOME...................................................................................82
STATEMENT OF CHANGES IN EQUITY...........................................................................................84
STATEMENT OF CASH FLOWS...................................................................................................... 85
NPV..................................................................................................................................... 87
IRR....................................................................................................................................... 87
CHAPTER 6: SOCIO-ECONOMIC STUDY..................................................................................89
SUSTAINABLE COMMUNITY.......................................................................................................... 89
APPENDICES.............................................................................................................................. 91
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LIST OF TABLES
Table 2.1 Historical Demand........................................................................................................ 11
Table 2.2 Historical Supply........................................................................................................... 12
Table 2.3 Historical Supply........................................................................................................... 13
Table 2.4 Demand and Supply Analysis.......................................................................................13
Table 2.5 Demand and Supply Analysis 2....................................................................................14
Table 2.6 Projected Sales............................................................................................................ 14
Table 2.7 SWOT Analysis............................................................................................................ 16
Table 2.8 TOWS analysis............................................................................................................. 22
Table 2.9 Marketing Mix............................................................................................................... 30
Table 2.10 Competitors Analysis.................................................................................................. 30
Table 2.11 Competitors Analysis.................................................................................................. 30
Table 3.1 Equipment for Commissary..........................................................................................49
Table 3.2 Equipment for Retail Store............................................................................................ 50
Table 3.3 Key Components.......................................................................................................... 60
Table 3.4 Production Time Table................................................................................................. 62
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LIST OF FIGURES
Figure 1.1 Company's Logo........................................................................................................... 2
Figure 1.2 Pumpkin Tofu Cake...................................................................................................... 6
Figure 1.3 Carrot Tofu Cake.......................................................................................................... 7
Figure 1.4 Cauliflower Tofu Cake................................................................................................... 8
Figure 1.5 Strawberries and Raspberries.......................................................................................9
Figure 2.1 Gianna's Logo............................................................................................................. 31
Figure 2.2 Healthy Bean's Logo................................................................................................... 32
Figure 2.3 Cupcake by Sonja's Logo...........................................................................................32
Figure 2.4 Aigoo Cafe' Logo......................................................................................................... 33
Figure 2.5 Porter's Five Framework............................................................................................. 34
Figure 2.6 Market Segmentation.................................................................................................. 36
Figure 2.7 Consumer’s Age......................................................................................................... 38
Figure 2.8 Consumer’s Gender.................................................................................................... 38
Figure 2.9 Consumer's Occupation.............................................................................................. 39
Figure 2.10 Consumer's income/Allowance.................................................................................39
Figure 2.11 Are you fond of buying cakes/pastries?....................................................................40
Figure 2.12 how often do you consume cakes?...........................................................................40
Figure 2.13 What is your price range when buying a slice of cake?............................................41
Figure 2.14 What flavor of cake do you often purchase?.............................................................41
Figure 2.15 Where do you often purchase a cake?.....................................................................42
Figure 2.16 what type of cake do you most prefer?.....................................................................42
Figure 2.17 rank your priorities while purchasing a cake.............................................................43
Figure 2.18 do you consider vegetarian cake as a healthy alternative cake dessert?.................43
Figure 2.19 Are you willing to switch from traditional cake to vegetarian cake?...........................44
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Figure 2.20 which of the following characteristics of cakes is most important to you?.................44
Figure 2.21 what vegetable will you consider for vegetable cake?..............................................45
Figure 2.22 Do you prefer cake with toppings?............................................................................45
Figure 2.23 which of the following fruits would you like................................................................46
Figure 2.24 Vegetable cake of occasion......................................................................................46
Figure 3.1 Sample picture of pumpkin, carrot, and cauliflower.....................................................52
Figure 3.2 Sample picture of pumpkin, carrot, and cauliflower 2..................................................54
Figure 3.3 Production Process..................................................................................................... 60
Figure 3.4 Production Process 2.................................................................................................. 61
Figure 3.5 Sample picture of Packaging......................................................................................64
Figure 4.1 Business Model........................................................................................................... 66
Figure 4.2 Organizational Structure............................................................................................. 69
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CHAPTER 1: INTRODUCTION
Adopting a healthy lifestyle is vital in today's fast-paced society, where

poor eating habits are typical. Regular exercise, good food, and avoiding
excessive indulgence in sugary pleasures are all components of a healthy life.
Cutting back on dessert cakes, on the other hand, may appear difficult to
individuals with a sweet craving. This is where TofuSweet Cake illuminates,
providing a delicious option that blends the deliciousness of a sweet dessert with
health benefits.
Traditional sweet cakes frequently include high quantities of refined sugar,

harmful fats, and unnatural additives, but TofuSweet is a healthier option that
does not compromise taste. TofuSweet are naturally low in fat, cholesterol-free,
and nutrient-dense, because of the use of high-quality tofu as a primary
component. This option allows those who are concerned about their health to
satisfy their appetites while also attempting to eat healthy eating habits.
TofuSweet provides a wide range of benefits that ordinary sweet cakes do

not by putting tofu into the cake. Tofu is recognized as a rich source of protein
that not only promotes muscle growth and repair but also benefits weight
management. Furthermore, TofuSweet Cake improves bone health due to its
high calcium content, making it an ideal guilt-free alternative for consumers
worried about their general well-being.
Additionally, TofuSweet is a wonderful alternative for individuals with dietary

restrictions or preferences, such as vegetarians or those avoiding gluten.
TofuSweet' adaptability allows it to satisfy a wide range of dietary needs without
sacrificing flavor or texture, allowing everyone to enjoy a slice of cake without
guilt.
TofuSweet is vegetarian, vegan-friendly, and filled with veggies such as

radish, cauliflower, and carrots, all while employing nonfat milk in its milk
products.
Form of Business
TofuSweet is a company operating under the structure of a sole
proprietorship that makes and sells its product, which is referred to as Tofu
Cakes with Vegetables. The profits made by the TofuSweet company are subject
to taxation, and the owner is the one who is responsible for paying such taxes. In
the event that TofuSweet declares bankruptcy, the owner of the business will be
held responsible for all of the debts incurred by the company.
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TofuSweet's team is made up of a total of eight people: three bakers, one

associate working in one of the departments, and four department heads who are
responsible for their various departments. At the moment, TofuSweet offers
pumpkin tofu cakes, cauliflower tofu cakes, and carrot tofu cakes as its three
distinct kinds of tofu cakes.
Company Profile and Logo
Figure 1.1 Company's Logo
For the logo of TofuSweet, the company wanted to create a brand logo
that embodies the mission of the business, and that is to provide a remarkable
expression of the entity to the customers by fostering a creative and themed
element that represents the business. The founders visualized the brand logo
and came up with an eye-catching logo with a strong and memorable brand
identity that resonates with target customers and helps us to achieve the
business’s goals that will make the brand catchier and help customers to identify
the products indisputably. By utilizing the red color to emphasize the products the
brand offers and a well-designed logo that gives a positive vibe, can help the
brand to stand out in a crowded marketplace and have the customers
acknowledge the business with a well-founded reputation. Additionally, through a
bright animated logo of the product, the entrepreneurs encapsulate the concept
that the business can be enjoyed by all-ages.

ABOUT THE COMPANY
TofuSweet is a trailblazing firm that creates scrumptious tofu-based cakes

laced with a delectable array of vegetables. The company’s objective is to
transform the dessert market by providing a more nutritious, healthier alternative
to classic cakes while exciting taste buds with unique flavor combinations.
Tofusweet was established in 2022 by the 4th year students of Far Eastern
University - Manila Campus. TofuSweet's goal is to manufacture tofu cakes that
can compete with social standards and major name markets in terms of customer
delight and sustainability by using only eco-friendly materials and ingredients that
are high in nutrients and minerals. The product will raise awareness and pave the
road for a healthy environment and well-being, minimize plastic waste, and assist
people in adopting a healthier lifestyle while achieving guilt-free eating.
TofuSweet will collaborate with vegetable farmers and organizations

involved in vegetables such as pumpkin, carrot, and cauliflower in the Region 2
area. This method of sourcing was chosen to help neighborhoods earn extra
money while also reducing the loss of vegetable producers in these areas.
TofuSweet aspires to establish close relationships with the selected suppliers in
order to contribute to the development of a more sustainable economy, as well
as the well-being of people and the environment.
Mission statement:
TofuSweet's mission is to renew all Filipinos through our creative and tasty
tofu-based cakes, which are handcrafted with the appropriate combination of
healthy vegetables and passion and will be accessible in-store and online. By
reimagining dessert, we seek to unite palates and societies in the Philippines.
Our commitment is to offer irresistibly moist and delicious cakes that are
delicious while also being nutritious and sustainable, as well as to make our
employees and investors happy and have a strong connection with us. We're
dedicated to harnessing tofu's nutritional value to not only satisfy your taste
senses but also positively benefit your wellness as well as the environment.
Vision statement:
TofuSweet's aim is to be the leading provider of vegetable-enriched tofu-

based cakes, setting new benchmarks for flavor, nutritional value, and
sustainability in the Philippines. We envision a future in which our cakes
represent guilt-free enjoyment, making a good difference in the lives of

individuals and the environment. We want to lead the market through continual
inventiveness, ethical sourcing, and a passion for quality, enchanting our
consumers with every mouthful and starting a global change toward mindful
dessert choices.
Industry
Market Overview:
The Philippines has seen an increase in demand for healthier food options
as a result of rising health and wellness awareness. Whole-grain bread, gluten-
free options, sugar-free or low-sugar pastries, and baked goods created with
natural and organic ingredients like tofu are just a few of the numerous options
you may expect to find in healthy bakeries. Vegan, ketogenic, and paleo diets are
just a few of the special diets that certain restaurants will accommodate. Filipinos
are on the lookout for tasty and nutritious options. The key to a successful,
healthy bakery is making tasty treats that also seem to be nutritious for everyone.
Market Size and Growth:
The market size for healthy bakeries in the Philippines was relatively small
compared to traditional bakeries. However, it was expanding due to rising
consumer interest in health and wellness. Customers who cared about their
health and were ready to pay more for healthier options frequented healthy
bakeries. Filipinos' increasing interest in health and wellness has been a major
factor in the development of the country's healthy bakery industry. Traditional
baked goods were generally rich in sugar and bad fats, and consumers were
looking for healthier options.
Market Competition:
Tofusweet has many comparable options, such as Giannas, Cupcakes by

Sonja, Healthy Bean, and Aigo Cafe. In turn, TofuSweet will be strategically
placed in those markets with an overabundance of veggies like cauliflower,
carrots, and pumpkin. Keep in mind that Tofusweet ' performance and availability
can fluctuate, which can increase the risk of client defection. Additionally, when
the price of the product rises, consumers may choose less expensive
alternatives, leading to a decline in sales of tofu-based sweets.
Consumer Preferences and Trends:
Most Filipinos are becoming conscious of their health. They are more
concerned with what to eat, especially dessert. According to the study, Filipino
consumers are becoming more health-conscious, with 56% saying they mostly

eat well. While most consumers (99%) are interested in eating healthier,
consuming more fruits and vegetables (41%), and lowering salt (34%), sugar
(32%), and fat (32%), these are targeted areas for diet improvement (Report
Flags, 2021). This is a significant contributor to TofuSweet's goal of expanding
the business to ever-greater heights.
Distribution Channels:
The retail outlet that serves as the distribution route for TofuSweet is one
that also offers customer care. TofuSweet is catering to customers that frequent
shopping malls by offering a service that is easily available and does not require
a lot of searching on the customer's part.
Product Highlights
Key Offerings:
 Cakes made with tofu in a variety of flavor profiles.
 Cakes that are high in nutrients and contain a variety of vegetables.
 Packaging that is environmentally friendly
Products:
 Tofu-Based Cakes: Tofu-based cakes are proprietary products, and they
are light, moist, and highly tasty. They are available in a variety flavors,
such as Pumpkin Tofu Cake, Carrot Tofu Cake, Cauliflower Tofu Cake
 Vegetable-infused Cake: The incorporation of veggies into the cakes is the
unique selling point of TofuSweet. To add natural sweetness, wetness,
and nutritional value to the Tofu cakes that uses fresh, locally grown
vegetables.
TofuSweet is committed to creating a one-of-a-kind confectionery

experience with the signature dessert, Tofu cake. This wonderful treat is made
with quality tofu, sugar, flour, and natural ingredients, resulting in a soft, chewy
texture and a subtly sweet flavor. TofuSweet distinguishes itself by integrating
tofu for its creamy, smooth texture and adding flour for a light, fluffy touch.
TofuSweet is vegetarian, vegan-friendly, and filled with veggies such as radish,
cauliflower, and carrots, all while employing nonfat milk in its milk products. It's
the ideal guilt-free treat, providing a healthier alternative to classic cakes without
sacrificing flavor.
In essence, TofuSweet will come in a variety of forms:

Figure 1.2 Pumpkin Tofu Cake
Pumpkin Tofu Cake - Pumpkin Tofu Cake is a dish that is both savory and
delicious, and it is produced by combining high-quality pumpkin, tofu, and several
other natural ingredients. Those individuals who are looking for a delicious option
for a side dish or snack would be wise to go with this option. Pumpkin lends the
cake a flavor that is both energizing and subtly sweet, while tofu contributes to
the cake's characteristically silky and velvety texture. Pumpkins are a wonderful
source of beta-carotene, as well as vitamins C, E, iron, and folate. All these
nutrients contribute to the maintenance of a healthy immune system and can be
found in pumpkins. Increasing the amount of pumpkin in one's diet can boost the
immune cells' ability to fight off infectious agents and quicken the healing of
wounds. Pumpkin also has anti-inflammatory properties that can help speed up
the healing process.

Figure 1.3 Carrot Tofu Cake
Carrot Tofu Cake - Carrot Tofu Cake is a tasty and nutritious dish that is
produced by combining a variety of natural ingredients, including high-quality
tofu, carrots, and other vegetables. Those individuals who are looking for a snack
or side dish that is both good and healthy will find that this is the best option.
Carrots may assist in the management of weight, the maintenance of healthy
vision, the maintenance of a healthy blood sugar level, the assistance in the
management of weight, the reduction of the risk of cancer, the regulation of blood
pressure, the reduction of the risk of heart disease, the increase in the risk of
heart disease, the enhancement of immunity, and the boost in cognitive function.
These are just a few of the many possible advantages of including carrots in an
everyday diet.

Figure 1.4 Cauliflower Tofu Cake
Cauliflower Tofu Cake - The Cauliflower Tofu Cake is a food that is both
delicious and nutritious. It is produced by combining several natural components,
including tofu, high-quality cauliflower, and other ingredients. Those individuals
who are looking for a delicious option for a side dish or snack would be wise to
go with this option. The flavor of the Cauliflower Tofu Cake is mild and slightly
nutty, and it is not overly spicy at all. The cake has a distinctive texture that is
crispy and chewy at the same time. The cauliflower imparts a savory and unique
flavor to the cake, while the tofu contributes a velvety and smooth texture to the
finished product. This cake, which is both low in calories and abundant in
nutrients, is the ideal choice for anyone who is seeking for a nice and nutritious
option for a snack. Both fiber and water are found in high concentrations in
cauliflower. Constipation prevention, a healthy digestive tract, and a reduction in
the risk of colon cancer are all significant goals, and both of these can help
achieve those goals. According to a number of studies, the consumption of
dietary fibre may also assist in the regulation of the immune system and
inflammation. Because it is suitable for vegetarians, it is an excellent option for
anyone who are trying to follow a plant-based diet.

Figure 1.5 Strawberries and Raspberries
Sapinit or Raspberries - is a small and dark purple fruit that grows in clusters on
a thorny shrub. It is rich in anthocyanins, a type of antioxidant that gives fruits
and vegetables their vibrant colors and is known to protect the body against
oxidative stress and inflammation. It also contains fiber, which promotes
digestive health, and vitamin C, which boosts the immune system. When used as
a topping for cakes, sapinit adds a sweet and tangy flavor that compliments the
richness of the cake.
Strawberries - Strawberries are technically classified as a multiple fruit because

they contain several smaller fruits that are embedded within a larger fleshy
receptacle. Strawberries include a high concentration of plant chemicals and
antioxidants, both of which have been hypothesized to have positive effects on
cardiovascular health and blood sugar regulation.
Together, raspberries and strawberries make for a flavorful and nutritious

addition to your desserts. They add a pop of color and texture to your cakes,
while also providing a host of health benefits. Whether you are looking for a guilt-
free way to satisfy your sweet tooth or want to add a new twist to your traditional
cake recipes, sapinit and strawberries toppings are a must-try.

CHAPTER 2: MARKET STUDY
Market Analysis
Cakes are the most popular pastry pleasures, and no celebration is
complete without them. Tofu-based cakes enriched with vegetables provide guilt-
free cake consumption. Tofu-based cakes also allow folks who are health
conscious and even vegetarians to consume them. Due to the fact that cakes
are an integral part of any celebration, tofu-based cakes will introduce Filipinos to
a brand-new taste.
The researchers' questionnaires addressed the following opportunities of

tofu-based cakes in the Philippine market.
Respondents’ awareness. This entails establishing the majority of

respondents' knowledge with tofu-based cakes.
1. Awareness of Tofu-based cakes - The purpose of this question is to

determine the respondents' awareness of tofu-based cakes.
2. Characteristics of cake - To assess how many respondents are aware
regarding what they want on a cake.
3. Support - This question seeks to determine if respondents have
supported or participated in buying tofu-based cakes.
4. Toppings - This question is to determine what among the choices of fruits
and vegetables will be most likely to be chosen by the respondents that
support local farmers.
5. Priorities on purchasing a cake - This question is to determine and rank
the priority of each respondents regarding purchasing cakes.
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Historical Demand
Table 2.1 Historical Demand
The data shown above depicts cake consumption in the Philippines from
2018 to 2022. According to Statista study, the market size of packaged baked
goods in the Philippines has reach 137,600,000 in 2022. It was predicted that its
worth would rise in the following years leading to 2027. This historical demand
data is critical for estimating demand for the TofuSweet company in 2024-2028
Projected Demand
Table 2.0.6 Projected Demand

The table above depicts projected demand over the next five (5) years,
from 2024 to 2028. The second column data is derived from the historical
demand of cake consumers over the last five years since its introduction to the
market. To establish the demand for TofuSweet, the historical demand was
multiplied by the market acceptability rate, which is 86% based on a Metro
Manila poll of respondents' desire to buy/switch to TofuSweet. According to
Business World Online's forecasting, the 5% growth rate is used to calculate the
growth per year.
Historical Supply
Table 1.3 Historical Supply
Due to the absence of historical supply data, the researchers relied on

supply forecasts for the Philippines. According to the historical supply table
above, the growth rate fluctuates from year to year. It has been demonstrated
that they have a consistent, but small, rise every year.

Projected Supply
Table 2.4 Historical Supply
The table above depicts the total estimated supply for consumers from
2024 to 2028. The historical supply of customers was incorporated as a basis for
estimating the quantity of supply for TofuSweet by multiplying it by the
consumers acceptability rate of 96.3%, which is based on the results of a survey
performed among Metro Manila cake consumers. The projected supply of
consumers was then calculated using the growth rate of 4.6% and growth per
year that is according from the forecast of Statista.
Demand and Supply Analysis
Table 2.5 Demand and Supply Analysis

Table 2.6 Demand and Supply Analysis 2
The graph and table above depict the demand and supply gap study for
retailers and consumers from 2024 to 2028. The data in the demand column is
generated from the predicted demand, while the data in the supply column is
derived from the projected supply of shops and consumers. Furthermore, the
graph depicts the annual quantity of demand per one supply.
Projected Sales
Table 2.7 Projected Sales

The graph above depicts TofuSweet sales projections from 2024 to 2028.
The annual units sold are based on the beginning monthly units created, which
are 200 pieces, and gradually growing per year based on the growth rate of 15%.
To translate the yearly data, the units are multiplied by 12. The number of units
sold each year is then multiplied by the selling price of 1035.77 PH Pesos. From
2024 to 2028, predicted sales increase by an average of 1,052,834.07 PH Pesos
per year.
SWOT Analysis

Table 2.8 SWOT Analysis
STRENGTHS
 Unique and Distinct flavor
Creating a variety of flavors with vegetables entails developing inventive

dishes that blend plants in unexpected and delightful ways. This technique
distinguishes the items from competitors in the health food sector.
Experiment with uncommon vegetable combinations, spices, and cooking
techniques to develop a signature flavor that will appeal to experimental
eaters and vegetarian enthusiasts.
 Healthy Alternative with Varied Selections
Tofu Sweets' pastries are not only made purely of sugar. It is baked to
incorporate both the unique taste of pumpkin, carrot, and cauliflower. This
serves as Tofu Sweets' selling point as it repositions most vegetables
mostly used for meals to be a healthy alternative for desserts.
 Consistent Quality and Fast Service Both in Retail and Online
TofuSweet will have an advantage over its competitors when it comes to

the sale of tofu cakes at traditional retail outlets as well as on the
company's website. Because not all of the stores outside are able to
provide adequate service to all of their customers, this presents an
opportunity for the company to increase the number of devoted clients it
maintains.
 Eco-Friendly Packaging
Bento boxes made of sugarcane clamshells are going to be used by

TofuSweet. Because not all of the company's competitors, including
bakers, utilize environmentally friendly packaging, this gives the company
an advantage over those businesses. This could be a benefit for
TofuSweet in terms of the ease with which they can market their product.
WEAKNESSES
 Perishability and Contamination
Typical cakes can be stored in a week's time in a refrigerator, however,

with Tofu Sweet’s cakes with a base of tofu. It is highly recommended that
they are consumed within 3 days. This high perishability factor of the

pastries must be limited with thorough planning regarding the number of

cakes to be baked in order to limit wasted products.
 Product Cost
The pricing of products sold by TofuSweet are significantly more

expensive than those sold by the other company. This is due to the fact
that the company will be targeting customers who fall in the range of class
A to class B and will provide high-quality ingredients.
 Inventory Management
Raw materials, especially tofu, would need to be refrigerated to maintain

its prime quality. As the business’ aim is to deliver freshly made pastries, it
is a top most priority to not only have an adequate stock of fresh
ingredients, but also regularly check for spoilage.
 Lacks Promotion or Advertisements
It has a huge impact on the marketing aspect of the organization while the
business is first getting started. Because of financial constraints,
TofuSweet will only conduct a portion of its planned promotions and
advertising. As a result of this, TofuSweet will have a difficult time
increasing the brand's level of popularity.
OPPORTUNITIES
 Health conscious market
With the growing interest in health and wellbeing, it can cater to those
looking for a combination of enjoyment and nutrition. It's excellent for
vegetarian diets, and it's a delectable dairy-free alternative to regular
cheesecake. Tofu cake is ideal for the health-conscious consumer. It can
be created with less sugar, less fat, and gluten-free components, which
corresponds to the tastes of people looking for nutritional snacks.
 TofuSweet's appeal to other businesses as a potential associate
TofuSweet attracts the attention of a great number of businesses as it

grows larger. This will have a significant impact on the company's decision
to get into a cooperation with other organizations so that it can grow into a
stronger business and provide Filipinos healthier alternatives to traditional
cakes.

 Market Demand
High demand for vegetarian cake entails a promising opportunity for the
success of the business. As per the 2022 report issued by the government
of Canada, there has been a notable increase in the proportion of
individuals working to decrease their intake of animal-based products, with
global statistics indicating a current rate of 23% for meat reduction. With
proper analysis of the market in the Philippines and the price of how much
they would be willing to spend for pastries, Tofu Sweet would be able to
accurately deliver satisfaction to its target market.
 Affordable raw materials due to seasonal surplus of vegetables
In the more rural parts of the Philippines, there is a significant surplus of

vegetables. According to Leilani (2020), The increasing number of farmers
and acreage in the region, all of which plant upland vegetables, has also
resulted in changing vegetable prices and oversupply, which frequently
leads to rotting and losses for farmers. This situation has led to the
expansion of the region's population. As a direct result of this, a large
quantity of veggies are currently being shipped all across the country.
Because of this, the price of TofuSweet's products will go down as the
price of the product itself goes down.
THREATS
 Numerous competitors selling Vegetarian cakes
Several threats exist for businesses selling vegetarian cakes in a market

with several competitors. One of the major worries is the possibility of
significant price rivalry, as a crowded market can spark price wars that
destroy business margins. Another problem is maintaining consistent
product quality in the face of variable production standards among
competitors, as poor quality can lead to customer discontent and
negatively damage the general perception of veggie cakes.
 Changing consumer buying behavior

Compared to overly sweet cakes that are consumed as desserts, Tofu
Sweets’ positioning will set it apart from competition as it offers healthy
alternatives. With less sugar and more health benefits,
 Seasonal demand for cakes and pastries

Though there is a steady streamline of business in cakes, the peak of
cake sales is mostly observed during holidays. To make sure that Tofu

Sweet remains to have a steady business, it is important that the business

deliver the message to its customers that the products sold can be
incorporated into their weekly diet due to its health benefits and limited
sugar intake.
 Low product recognition
The low product and branding of Tofu Sweet would need to be

strengthened with marketing. With proper advertising by placing banners
on the shop and promotion on social media, the brand and product of Tofu
Sweet will be recognized to possible markets and entice consumers to
purchase.
TOWS ANALYSIS
TOWS ANALYSIS STRENGTH WEAKNESSES
S1. Unique and distinct W1. Perishability

flavor W2. Product Cost
S2. Healthy alternative W3. Inventory Management
with varied selections W4. Lacks promotions or
S3. Consistent quality advertisements
and fast service both in
retail and online store
S4. Eco-friendly
packaging
OPPORTUNITIES S/O W/O
O1. Health conscious S1, S2, O1 & O3) A W1 & O1) In a health-
market company may reach into conscious market,
O2.TofuSweet's a niche market that emphasizing the benefits of
appeal to other values diversity, consuming organic and
businesses as a innovation, and a fresh produce might help to
potential associate distinct taste experience improve perishability. This
O3. Market Demand by offering unique and encourages consumers to
O4. Affordable raw distinctive flavors. prioritize freshness while
materials due to Healthy alternatives to also supporting sustainable
seasonal surplus of traditional flavors are farming practices,
vegetables frequently sought by minimizing the need for
health-conscious long-distance transportation
consumers. and storage.

S3 & O2) The business W2, W3 & O2, O3)

can reach a large Forecasting demand
consumer base by effectively helps in
partnering with a health managing the supply of
food company. perishable products.
Consumers frequently Businesses may acquire an
connect healthy food improved awareness of
with healthy living, and consumer preferences,
partnering with a healthy seasonal trends, and market
food partner can help demand by utilizing data
build the brand's analytics and historical sales
reputation as a producer data. The data can be
of high-quality items. utilized to alter production
levels, lowering the danger
S3, S4, & O3) This of overproduction.
year’s data has
gathered 80% of W4 & O2) The lack of
Filipinos supporting eco- promotions and
friendly products. This advertisements is due to the
numeric data states the expense that comes with it.
demand of the market However, with the proper
for said products in utilization of all online
which Tofu Sweet platforms and enhancement
specializes on. By on payment transactions as
providing fast service to well as on its delivery time,
both online and retail Tofu Sweet has an
stores longside its eco- advantage in being
friendly packaging, Tofu recognized by other
Sweet will differentiate markets and gathering
itself from its prospecting clients through
competitors, positioning mobile marketing.
itself to be the preferred
vegetarian brand by the
public.
S1 & O4) During harvest

season, there is a
surplus of vegetables
sold, which is a great
opportunity for the
business as the prices
can be bargained at a
lower price. This

transaction will be made

with local farmers and
the abundance of goods
in season that are
purchased will enhance
the unique and distinct
flavors of each cake.
THREATS S/T W/T

T1. Numerous
competitors selling S1, T1,T2, & T3) With W2, W3, & T1) To be
Vegetarian cakes TofuSweet' offering of competitive in terms of
T2. Changing unique and distinct pricing, TofuSweet must
consumer buying flavor, the business has analyze its competitors to
behavior an advantage towards offer a great quality product
T3. Seasonal competitors, influencing that is right for its price.
demand for cakes customer buying Additionally, thorough
and pastries behavior to choose planning for inventory is a
T4. Low product TofuSweet as a healthy must to prevent spoilage
recognition and cake alternative and and keep up availability for
awareness incorporate it into their customers. This will put Tofu
weekly diet. Sweet at par with its
competitors.
S2, S3, & T4) Partnering
with healthy food W2, T2, & T3) Despite
businesses that have seasonal demand for whole
been in the industry for cakes, there is a growing
a good period of time demand for easy and
and have a stable convenient foods such as
market will serve as a cupcakes and mini sponges.
good strategy for By incorporating
consumers to be aware conveniently boxed cakes
of Tofu Sweets’ pastries. into the menu, Tofu Sweet
With this partnership, will gather a good sized
sales for the brand will market of busy people that
be attained alongside still aim to eat healthily while
recognition for the brand satisfying their cravings at
itself. the same time.
S3, S4, & T1) Tofu W4 & T1) There should be a

Sweet has its advantage fund allocated towards the
against its competitors promotions of Tofu Sweet to
from their quality and gain awareness. With

fast service to their eco- numerous competition, it is

friendly packaging. By necessary to analyze their
maintaining these promotional strategies to
services, clients of stay ahead and plan
TofuSweet may post the releases during normal and
products on their social peak seasons.
media, creating a free
publicity for the
company. This
impresses the clients
and creates an image
for Tofu Sweet to be a
sustainable and socially
responsible company
that takes into
consideration not only
their clients, but the
environment.
Table 2.9 TOWS analysis
Marketing Mix
Product Tofu cakes are a delectable dessert made from high-quality tofu,
sugar, flour, and natural ingredients. They come in various flavors,
including pumpkin tofu cake, carrot tofu cake, and cauliflower tofu
cake. Tofu cakes are positioned as a healthy and guilt-free
dessert with a unique soft and chewy texture and a mild, delicate
taste. The incorporation of high-quality tofu ensures a creamy and
smooth consistency, and the use of nonfat milk keeps them low in
calories.
Product Features:
 Delectable Dessert made from high-quality ingredients.
 The varieties of tofu cake are offered.
 A healthy and guilt-free dessert
 Unique selling points
Price Premium Pricing: Due of TofuSweet's status as a nutritious and

guilt-free dessert, the company opted to utilize high-quality
ingredients. TofuSweet is situated in a highly esteemed
shopping center in the Philippines. Premium pricing conveys to
buyers that the product offered by TofuSweet is not a typical cake,

but rather a cake that is both healthful and nutritious.

Price Skimming:
Place
The Greenbelt, Makati is widely recognized as one of the most

upmarket shopping complexes in the Greater Manila Area. It is
located in the vicinity of the Makati Central Business District. The
area immediately around the shopping center is home to a wide
variety of different kinds of businesses, including hotels,
apartments, and condominiums, amongst others. Given that the
company will be targeting clients from Class A and Class B who
are in the financial position to obtain TofuSweet cakes, this will
most likely be there! best place for TofuSweet. Because of its
proximity to the many educational institutions that are located in
the area, Greenbelt attracts a significant number of student
visitors. This presents an excellent chance for TofuSweet to
expand its customer base.
Promotio
n Time Strategy Tactical Plan
Frame
January - Utilize Social One of the most efficient ways to

February Media sell TofuSweet is through the
2024 Advertisement use of social media. The

objective of this strategy is to

April - June broaden people's familiarity with
2024 the TofuSweet brand, which will
ultimately lead to increased
September sales of the company's products.
- In addition, TofuSweet makes
December use of advertising on social
2024 media platforms in order to have
a strong presence online and
differentiate itself from its rivals.
Making use of social media
platforms such as Facebook,
Instagram, and Twitter in order
to communicate with a larger
number of people
Continuou Food Panda/Grab TofuSweet is in a position to

s capitalize on this opportunity by
making full use of the
opportunities presented by food
delivery services such as
FoodPanda and Grab. Because
of this, the TofuSweet will be
able to communicate with a
bigger pool of prospective
customers.
January -
May 2024 Having authentic Solenn Heussaff is Filipina
partnerships with actress and model with a
healthy lifestyle healthy and active lifestyle.
ambassadors like Through the use of celebrity or
Solenn Heussaff influencer endorsements,
TofuSweet can boost its brand's
visibility, credibility, and
attractiveness to a wider
audience. This strategy fosters
trust and engagement with
renowned people, increasing
TofuSweet's appeal to potential
customers.

January - Promo and Customers' commitment to the

April 2024 Discounts, TofuSweet brand can be
Coupons strengthened when they take
September advantage of promotional
- discounts and coupons. This will
December help TofuSweet in attracting a
2024 greater number of customers,
which will ultimately lead to an
increase in revenue for the
company.
January - Promotion through A product's brand awareness

April 2024 the use of food can be significantly increased
reviews on through the use of videos
Youtube and posted on TikTok and YouTube.
Tiktok TofuSweet's strategic objective
is to increase and communicate
with a large number of potential
customers who are interested in
trying out the company's
products.





Table 2.10 Marketing Mix
Competitors Analysis
Table 2.11 Competitors Analysis
Table 2.12 Competitors Analysis

Figure 7.1 Gianna's Logo
Gianna's is a bakery located in Makati that provides fresh breads and

pastries that are low-carb, guilt-free, and keto-friendly without compromising the
outstanding quality and flavor of their goods. Gianna's bakery is a significant rival
of TofuSweet because it offers a variety of creations that are ideal for people who
adhere to a certain diet or who want to begin leading a healthy lifestyle. This
demographic is the same as TofuSweet's target market.
Gianna's Low Carb Desserts was founded in 2016 by Gianna Velasco,

who was diagnosed with type 1 diabetes at the age of 12. After struggling to find
delicious and healthy desserts that she could eat, Gianna decided to start her
own bakery. In Makati, Philippines, Gianna's Low Carb Desserts initially started
serving customers. People who had diabetes or were on a low-carb diet flocked
to the bakery in droves. In Paranaque, Philippines, Gianna's Low Carb Desserts
launched a second outlet in 2019. The bakery established a third branch in
Pasig, Philippines, in 2021. Maginhawa, Quezon City, also has a Gianna's Low
Carb Desserts location. Gianna's Low Carb desserts are known for its extensive
selection of sweets that are low in carbohydrates, gluten-free, and keto-friendly.
Numerous cakes, cheesecakes, brownies, cookies, and other baked goods are
available in the bakery. Gianna's Low Carb Desserts are all produced with
premium ingredients, with no additional sugar or artificial sweeteners used in
their production. When seeking for a delectable and guilt-free delicacy, many
people go to Gianna's Low Carb Desserts. For those who have diabetes or are
on a low-carb diet, the bakery is a fantastic resource.‌

Figure 2.2 Healthy Bean's Logo
Healthy Bean is a well-known bakery that caters to vegetarians and

vegans by providing them with delicious and nutritious options that can satiate
their sweet cravings. They have an Instagram account that has 56.6K followers
and a Facebook page that has 1,500 likes. Healthy Bean's baked goods, which
do not limit to cakes, cupcakes, brownies, and cookies, all make an effort to be
as healthful as possible. To assist customers who are concerned about their
health in selecting a meal, their websites also provide information regarding the
meal's nutritional worth and the carbohydrates it contains.
The Healthy Bean is dedicated to employing top-notch, fresh ingredients

in all of its recipes, which are all created from scratch. Numerous vegan and
gluten-free choices are also available. For a delicious and nutritious supper, The
Healthy Bean is a terrific choice. Along with pleasant and professional service,
their cuisine is excellent and filling. The Healthy Bean is the place to go if you
want to eat a meal with beans that is healthy.
Figure 2.3 Cupcake by Sonja's Logo
Cupcakes by Sonja is a well-known cupcake store in the Philippines,

noted for its delectable and inventive cupcakes prepared with fresh, high-quality
ingredients. Sonja Ocampo founded the business in 2009, and it now has

multiple outlets around Metro Manila, including Taguig, Makati, and

Mandaluyong. Seasonal varieties, such as pumpkin spice and peppermint bark,
are also available at the shop. Cupcakes by Sonja provides a range of additional
delicacies in addition to cupcakes, such as cakes, cookies, and brownies. The
company also provides a number of party packages, making it an excellent
choice for birthday parties, weddings, and other special occasions.Cupcakes by
Sonja is a popular destination for both residents and tourists. It is well-known for
its delicious, savory, and attractively adorned cupcakes. They are also an
excellent value for money.
Figure 2.4 Aigoo Cafe' Logo
Aigoo Café is an online and actual store vegan cafe that is based in Las
Pinas. The café specializes in the preparation of baked goods including cakes
and donuts. Donuts from Aigoo are a must-try item, but the bakery's custom
cakes, which are entirely vegan and crafted to the customer's specifications, are
exquisitely designed, and almost appear to be literal pieces of art. Aigoo café
currently has 3.6K followers on Instagram and 2.6K likes on Facebook.
Aigoo Café is a vegan café owned and operated by a family in Pamplona

Tres, Las Pias City, Philippines. They began selling cupcakes online in 2019, and
their business finally developed to the point where they could build a full-fledged
café right inside their garage in 2021. Aigoo Café is well-known for its inventive
vegan sweets and dishes. Their vegan choco butternut doughnuts, ube
cheesecake, and matcha latte are some of their most popular dishes.

MICHAEL PORTER’S FRAMEWORK OF TOFUSWEET
Figure 2.5 Porter's Five Framework
Any company's success depends on how well its product competes in the
market. The industry's ability to use its resources, strategically carry out its plan,
and mitigate hazards while entering a market will determine its competitive edge.
The group used Michael Porter's Theory of Competition to comprehend

the entire competitive structure of the product and examine the competitive
advantage and threats of TofuSweet. A key component of strategic analysis,
Porter's Five Forces helps businesses determine how to balance competing
pressures to maximize profitability. (Kleweno, 2023). It can assist TofuSweet’s
product in gaining recognition, making money, and accomplishing its purpose.
Threats of New Entrants
For many years, many cake industries have flourished, selling various
sorts of cake. To join the market, Tofusweet must follow its suitable and well-
established cakes. Customers who are unfamiliar with tofu-based veggie cakes
may have second thoughts about purchasing the product. Contis, Goldilocks,
Red Ribbon, Papermoon, and Mary Grace are well-known cake businesses with
technological improvements and a lengthy history in the industry. These brands

have created a substantial mind share among consumers as well as devoted

customers. These large cake stores have grown over the years, and if they
encounter a difficulty, they may decrease it by utilizing their loyal clientele and
technical developments. TofuSweet have to ramp up and evaluate these types of
challenges for them to grow and survive the market.
Bargaining Power of Buyers
Consumers play an important role in the TofuSweet or other delicacy

industry. They have the ability to persuade other consumers to purchase the
product, and if they are dissatisfied with Tofusweet, they may turn to substitutes
such as Contis, Goldilocks, Mary Grace, Papermoon, and Red Ribbon. Price is
also a challenge for Tofusweet if the product's value is not proportionate to its
cost.
Bargaining Power of Suppliers
Since vegetables like cauliflower, carrots, and pumpkins are scarce in

some locations, raw materials play an important role in the production of
Tofusweet. The company cannot sell to places where there is a scarcity of
vegetables, and transportation of the product is not a viable option due to its shelf
life and eco-packaging. Suppliers may alter the raw materials, decline, or refuse
to supply if they believe it is unprofitable or impossible to deliver such materials.
Threat of Substitutes
There are many alternatives to Tofusweet, such as Contis, Goldilocks,

Red Ribbon, Mary Grace, and Papermoon. Tofusweet will be confined to specific
markets where there is a surplus of vegetables such as cauliflower, carrots, and
pumpkin. Performance and availability of Tofusweet will also be variables and
present dangers in substitution.
Market Research
TofuSweet's marketing aspect will assist people in determining the
appropriate target market for the company's product offering and capturing the
preferences of customers, partner suppliers, and retailers. The business plan will
be carried out more efficiently after accessing and spreading the preferred
preferences for the product application.

Figure 2.6 Market Segmentation
DEMOGRAPHIC
AGE: 18 years old and above
This age group is growing more aware of their bodies and begins to take
better care of them. This age group is also more likely to be concerned about
what they consume. Furthermore, this age group is also growing more conscious
of issues such as sustainability, health, and well-being.
GENDER: All genders
TofuSweet is intended for all users to eat guilt-free, especially when it

comes to cakes. As a result, there are no gender restrictions.
INCOME: Middle to high-income individuals
One of the benefits of pastry shop like TofuSweet is that they provide
clients with a guilt-free experience when consuming cakes. This benefit is offered
to any consumer who wants to eat delicious and nutritious cakes.

PSYCHOGRAPHIC
CHARACTERISTICS: Individuals with a middle to high income who wish to

eat cakes guilt-free can also support local farmers with their vegetable excess while
enjoying a nutritious and delicious treat.
BEHAVIORAL
BENEFITS SOUGHT: TofuSweet is lovingly created for all customers who

wish to support local farmers while also helping the environment by purchasing
TofuSweet’s cakes.
GEOGRAPHIC
TofuSweet will open a food stall inside the Greenbelt and will showcase a
variety of tofu-based cakes in collaboration with local farmers. The company will
also assist and support local farmer partners in expanding while producing new
flavors for supply partners to profit from.
As the company realized that their eagerness for innovative business

turned out to be beyond their rather limited abilities—they lack experience,
knowledge, and resources—the company conducted a survey that will provide
the information necessary to achieve the business objectives. Because of their
efforts and drive to create change within the food industry and the community,
the team has gathered data on the following: all genders of middle- to high-
income individuals age 18 years old and older. In this survey, the team was
enthralled by the opportunity to contribute to the food safety management
systems (primarily in Manila, Philippines) by analyzing the root causes of the
unseen gaps in the pastry industry.
The goal was to recommend a commercially viable solution to the

stakeholders and consumers on how to sustain the consumption and production
of creative and tasty tofu-based cakes in Greenbelt 5, Makati, to meet the
demands of its growing population. They had to utilize the resources available,
which are through Google Forms, to cover the needs of data visualization,
budget planning, and designing a detailed storyboard addressing the dilemma in
the pastry industry.
In general, the company’s experience in market research had them realize

how data literacy and data-driven decision-making could improve resource
utilization and conservation practices; moreover, the participation that they had in
the survey equipped them with the skills necessary for the 21st century and to
create a positive social impact in the community.

USERS/CONSUMERS
Figure 2.7 Consumer’s Age
The researchers discovered that the bulk of the respondents are between
the ages of 18 and 24 years old, with a total of 206 respondents, representing
68.7% of the total. Following that, ages 25 to 30 were represented by 54
responders, or 18% of the total. The following age groups are 31-40 years old
and above, with a total of 32 respondents equaling 10.7%, 41-50 years old with 6
respondents equaling 2%, and 50 years old and above with 2 respondents
equaling 0.6%.
Figure 2.8 Consumer’s Gender
In terms of gender, the researchers discovered that the majority of

responders (158 in total) are male, accounting for 52.7% of the total. Females
came in second with 135 respondents, accounting for 45% of the total. This was

followed by those who prefer not to reveal their gender, with 4 respondents, or
1.3%. Then there were two non-binary respondents, accounting for 0.7% of the
total. And the least, with 1 response, or 0.3%, is gay.
Figure 2.9 Consumer's Occupation
The researchers discovered that the bulk of the responders, 169 in total,
are students, accounting for 56.3% of the total. Following that are employed
respondents, with a total of 115 respondents, or 38.3%. The third group is
unemployed, with a total of 12 respondents, or 4%. The other four respondents
(1.4% of the total) are a housewife, freelancer, retired, and make-up artist.
Figure 2.10 Consumer's income/Allowance
According to the pie graph, 60.3% of respondents (or 181) had a monthly
allowance/personal income of less than P15,000. 29% of respondents (87) have
a monthly allowance/personal income of P15,000-P25,000. 10%, or 30
respondents, have a monthly allowance/personal income ranging from P25,000

to P50,000. The remaining 0.7%, or two respondents, have a monthly

allowance/personal income of more than P50,000.
Figure 2 11 Are you fond of buying cakes/pastries?
According to the results of the researcher’s survey, 88.3% (or 265

respondents) love or fond purchasing cakes, while the remaining 11.7% (or 35
respondents) do not.
Figure 2.12 how often do you consume cakes?
The researchers revealed that the vast majority of respondents, 115 in

total, buy cake on a sporadic basis, accounting for 38.3% of the total. Following
that, 74 respondents, or 24.7%, buy a cake once every three months. With a total
of 49 responders, or 16.3%, the third buys a cake once a week. The remaining
16%, or 48 respondents, buy a cake several times each week, while the least, 14
respondents, or 4.7%, buy a cake few times per year.

Figure 2.13 What is your price range when buying a slice of cake?
The researchers revealed that the majority of the respondents, 104 in

total, have a price range of P101-P200 for purchasing a cake, accounting for
34.7% of the total. Following respondents with a price range of P500 or higher,
with a total of 62 respondents (20.7%). The third set of respondents, with a total
of 47 respondents, or 15.7%, have a price range of P401-500. The remaining
12.7%, or 38 respondents, have a price range of P201-300, followed by 32
respondents, or 10.7%, who have a price range of P50-P100. While the smallest
group of respondents, 17 (or 5.5%), have a price range of P301-P400.
Figure 2.14 What flavor of cake do you often purchase?
According to the researcher's survey, the majority of the respondents, 151

in total, frequently purchase cheesecake, accounting for 51.3% of the total.
Following are the respondents who frequently buy normal cake, with a total of
107 respondents (35.7%). The third group of respondents, with a total of 21
respondents, or 7%, frequently buy vegetarian cake. Fruit cake is frequently

purchased by 4.7%, or 14 respondents, followed by 7 respondents, or 1.3%, who

frequently purchase chocolate cake, moist, mousse, ice cream cake, and
tiramisu.
Figure 2.15 Where do you often purchase a cake?
According to the researcher's poll, the vast majority of respondents, 216 in

total, frequently buy cake from bakeries, accounting for 72% of the total. With a
total of 37 respondents (12.3%), the respondents who usually order cake in
restaurants are listed below. The third group of respondents, comprising 36
people, or 12%, frequently buy cake from supermarkets. The remaining 11
respondents (3.7%, or 11 respondents) frequently ordered cakes at cafes.
Figure 2.16 what type of cake do you most prefer?
The researchers discovered that the majority of the 150 respondents, or

50% of the total, liked sponge cakes. With a total of 81 responders, or 27%, who

favor butter/oil cakes. With a total of 67 responders, or 22.3%, the third group
favors baked flourless cakes. The remaining 0.7%, or two respondents, prefer
moist, gluten-free cakes.
Figure 2.17 rank your priorities while purchasing a cake
The bar graph depicts a consumer's primary priority, taste, with top 1 (181)
votes, top 2 (15), top 3 (8), top 4 (20), and top 5 (76). Price received: top 1 (49),
second (64), third (56), fourth (66), and fifth (65). Top 1 (65), top 2 (40), top 3
(41), top 4 (63), and top 5 (91) in terms of service received. Freshness, on the
other hand, is ranked first (103), second (45), third (47), fourth (42), and fifth (63).
Finally, packing ranks first (51), second (41), third (48), fourth (73), and fifth (87).
The preferences of respondents in terms of taste, price, service, freshness, and
packaging vary.

Figure 2.18 do you consider vegetarian cake as a healthy alternative cake dessert?

respondents) consider vegetarian cakes as a healthy alternative cake than the
regular cakes, while the remaining 3.7% (or 11 respondents) do not.
Figure 2.19 Are you willing to switch from traditional cake to vegetarian cake?

respondents) are willing switch from traditional cakes to vegetarian cakes, while
the remaining 14.3% (or 43 respondents) do not.

Figure 2.20 which of the following characteristics of cakes is most important to you?
The vast majority of respondents, 235, chose taste intensity as the most
significant characteristic of a cake, accounting for 78.3% of votes in the
researcher's poll. Creaminess received 215 votes (71.7%). The third option is
texture, which received 181 votes (61.7%). Toppings and mix-ins earned 148
votes (49.3%). The sweetness level, on the other hand, earned 174 (58%) votes.
Nutritional value, on the other hand, received 144 (48%) votes, and protein
received 1 (0.3%) vote.
Figure 2.21 what vegetable will you consider for vegetable cake?
Carrots were chosen by the vast majority of respondents (266) votes as

the most significant acceptable vegetarian cake, accounting for 88.7% of votes in

the researcher's poll. Pumpkin got 115 votes (38.3%). Cauliflower garnered 76
votes (25.3%) as the third pick. Others, such as bananas, cassava, and potato,
received 6 votes (1.9%).
Figure 2.22 Do you prefer cake with toppings?

respondents) prefer their cakes with toppings, while the remaining 8.7% (or 26
respondents) do not.
Figure 2.23 which of the following fruits would you like
Strawberry toppings were chosen by the vast majority of respondents (212

votes), accounting for 70.7% of votes in the researcher's poll. Raspberries got
192 votes (64%). Cherry is the third option, with 107 votes (35.7%). Mulberries
received 103 (34.3%) votes. The peaches, on the other hand, received 73 votes
(24.3%). 16 people (5.3%) said they don't like cake toppers. Others, such as

mangoes, were chosen and garnered 4 votes (1.3%), followed by blueberries,

which obtained 1 vote (0.3%).
Figure 2.24 Vegetable cake of occasion
According to the results of the researchers survey, 96.7% (or 290

respondents) is open to the idea of purchasing a vegetarian cake if there were a
special occasion or an event, while the remaining 3.3% (or 10 respondents) do
not.
CHAPTER 3: OPERATIONS AND PRODUCTIONS STUDY
Key Business Operations

Location
Commissary
TofuSweet will operate its commissary from leased commercial

facilities due to the company's preference for this arrangement. The
address is situated on Legazpi Street, in the Legazpi Village area of
Makati. The company selected this site due to its close proximity to
Greenbelt, aiming to provide clients cakes that are not only more current
but also of superior quality.
Retail Store
Greenbelt will be the location of TofuSweet's first store due to the

fact that the company's headquarters are located in the Makati region and
all of its activities are conducted there. The provision of a kiosk in any one

of the corridors of the shopping center should be considered a primary

objective of the company. As a result of the fact that the company
maintains retail locations, TofuSweet's wares are presented to a
significant number of the center's visitors.
Equipment
Commissary
Equipments Definition Sample Picture
Refrigerator The primary purpose of a refrigerator is

to keep the tofu-based cakes fresh.
Cold temperature keeps food fresher
for a longer period of time.
Oven Toaster This is used to make the cake's base

bread, which is infused with tofu and a
variety of vegetables.
Measuring This equipment is used to accurately

Equipments measure the components in order to
make a harmonious tofu-based cake.

Baking Pans When the cake is baked, this

equipment is utilized to shape the
blended ingredients.
Spatulas This equipment is used to flatten the

whipped ingredients and/or to remove
all of the ingredients that have become
trapped in the sides of the mixing
bowls.
Electric Mixer This equipment is used to make the

combining of the components easier
and to produce a well-mixed batter for
the cake.
Table 3.1 Equipment for Commissary
Retail Store
Equipments Definition Sample Picture

Display This is to show the finished product and

Cabinet entice customers to buy the tofu-based
cakes.
Refrigerator The primary purpose of a refrigerator is

to keep the tofu-based cakes fresh.
Cold temperature keeps food fresher for
a longer period of time.
Bank Card The purpose of this equipment is to read

Reader the card and charge the costumer/s by
how much is the cost of the cake they
have chosen.
Cash register This machine is used to fasten the

machine billing operation as the staff only needs
to scan the barcode and the price of the
cake will be automatically shown on the
screen and will be charged to the
customer/s.

Table 3.2 Equipment for Retail Store
Labor
Commissary
Producing tofu cakes for the commissary will require the direct work
of three individuals from TofuSweet. Every baker can turn out two tofu
cakes in an hour if they work efficiently. Because of this, Tofu Sweet will
be able to stock the retail store with a greater quantity of products on a
daily basis.
Retail Store
TofuSweet will hire two direct laborers to assist with the operation
of the retail store. This will assist the company in raising the number of
product sales as well as daily revenue.
Legal
Before a bakery can open for business, the shopping center requires an
extensive number of different business permissions. Acquiring all of the
appropriate bakery approvals and licenses will need a significant investment of
your time, as well as careful preparation and organization of the relevant
documentation. Clearance will be required for each one, which will cause the
process to take some time. Even though a restaurant owner's primary source of
income might not come from this kind of administrative work, it is very necessary
in order to avoid financial fines and unnecessary delays (Toast, 2021). The
TofuSweet retail store will have an easier time operating efficiently as a result of
these permits.
DTI permit
The permit from the DTI is necessary in order to register for Tofu
Sweet. To formally register the business name, which is Tofu Sweet, this
document, which can be obtained from the Department of Trade and
Industry, must be shown in order to receive a Certificate of Business
Name Registration.
License to Operate or BFAD certificate

The License to Operate, which is also referred to as a BFAD

certificate, is an essential piece of documentation for businesses like Tofu
Sweet that deal with food items. It is issued by the Bureau of Food and
Drug Administration (FDA) to ensure that the food products comply with all
of the necessary health and safety regulations.
Mayor’s Permit
In certain areas, this is also sometimes referred to as the "business

permit.". It's typically obtained from the local government in Makati, where
Tofu Sweet is located. The mayor's permit gives Tofu Sweet the legal right
to operate the business within the Makati area.
Barangay Permit
The barangay permit is normally issued at the neighborhood level,

and the requirement to obtain one can change depending on where you
live. It can be obtained from the office of the local barangay, and it is
typically required in order to acquire permits of a higher level, such as the
mayor's permission.
Tax Identification Number (TIN)
The Taxpayer Identification Number (TIN) is assigned by the

Bureau of Internal Revenue (BIR), which is a government agency. It is
essential for reasons of tracking taxes, reporting taxes, and complying
with tax laws. In addition, evidence proving the company is a registered
taxpayer with the Bureau of Internal Revenue (BIR).
BIR
BIR registration involves registering the Tofu Sweet with the Bureau
of Internal Revenue for tax compliance. This includes obtaining official
receipts and invoices and maintaining proper financial records.

Product Concept
Figure 3.1 Sample picture of pumpkin, carrot, and cauliflower
The majority of farmers do not make enough money to support

themselves, despite working long hours in the fields. To show their appreciation
for their hard work, TofuSweet will buy their products straight from the farmers.
Providing financial support to farmers through purchases made directly from
them is one way to do so. It is always to your advantage to get your food directly
from the provider, whether that be at a farmer's market or on local farms. This
can be done either way. If you buy them, not only will you be helping the farmer
or retailer, but you will also be helping the environment because it will prevent the
"ugly" remaining vegetables from being dumped in landfills. Taking part in a
community supported agriculture (CSA) program is an excellent approach to
ensure that you regularly consume fresh fruits and vegetables because it allows
you to buy harvests directly from local farmers. When a customer joins a
community-supported agriculture (CSA) program, they are able to provide
financial support to a nearby farmer while simultaneously receiving the
reassurance that the food they eat is both wholesome and risk-free.
Cake has traditionally had the lion's share of the market share when it
comes to sweets. It is the best product on the market for satisfying cravings for
sweets. These kinds of desserts have a high calorie content, which can lead to
medical disorders like diabetes and obesity. Both of these conditions have been
shown to interfere with the body's ability to operate normally. As a result of this,
the group came to the conclusion that they should create a vegetable cake that

not only satisfies your desire for sweets but also has beneficial effects on your
body.
It is possible for a person to achieve and keep a healthy weight as well as

a healthy lifestyle if they adopt healthier practices. Even though the majority of
people, and children in particular, are aware of the positive effects that eating
vegetables may have on their bodies, not everyone enjoys eating them. Tofu
Cake is an alternative that is both delicious and healthy. It is a creative cake with
a taste and quality that are all their own, and it will satisfy the requirements and
expectations of the customer. In addition to bringing this product to market,
TofuSweet intends to leverage the process of developing it to educate customers
about the advantages of incorporating healthy lifestyle choices into their day-to-
day routines.
Benefits and Features
The majority of individuals are aware of the dangers that come with eating
an excessive amount of sugar. Even though they are aware of the negative
effects of eating too much sugar, many families nevertheless indulge in
excessive amounts of sugary foods and drinks, such as cakes, despite the fact
that they understand the risks involved. People frequently see sugary foods as a
representation of comfort and love in their lives. The book written by Erving
Goffman in 1959 titled Dramaturgical Perspective is where these theoretical
ideas originated. According to Graham et al. (2021), "Americans should obtain
about 10% of their calorie intake from sugar. This recommendation has been
made by both the Department of Health and the Department of Human Services."
That's the equivalent of 13.3 tablespoons of sugar based on a daily calorie intake
of 2000. The continuing average for daily sugar consumption is 42.5 teaspoons.

Figure 3.2 Sample picture of pumpkin, carrot, and cauliflower 2
Carrots are a nutritious vegetable that may be eaten raw or cooked to

provide flavor and texture to a wide variety of recipes, as stated by Juber (2022).
Carrots can be used in a variety of ways. Their crisp texture, which contributes
something fresh and excellent, is a welcome addition to a wide variety of foods,
including salads, meat dishes, pasta, and many others. Carrots, on the other
hand, include a good deal of the nutrients that are necessary for leading a
healthy life. Carrots are an excellent source of a variety of minerals and vitamins,
including potassium, cell reinforcements, and vitamin A, amongst a great many
others. Beta-carotene is a type of carotenoid that gives carrots their characteristic
orange hue. Beta-carotene is also beneficial to human health. It is converted into
vitamin A when it is digested, and vitamin A is responsible for giving other fruits
and vegetables their yellow or orange hues. The following are some of the health
benefits that can be obtained from eating one serving, which is equal to half a
cup, of grated fresh carrots: This snack is a good option for those concerned
about their health because it has only 23 calories, 0 grams of fat, 0 milligrams of
cholesterol, 38 milligrams of sodium, 5 grams of total carbohydrates, 2 grams of
dietary fiber, 3 grams of sugar, and 1 gram of protein.In addition, carrots can be
easily sourced in the Philippines. Carrots have a mild sweet taste, and altering
their taste doesn’t require a lot of sugar. Hence, there will be less added sugar in
the recipe.
According to Elliot (2017), cauliflower is a nutrient-dense vegetable that

provides numerous positive effects on one's health. In addition to this,
incorporating it into your diet is very simple, and it helps you shed extra pounds
in a healthy way. The nutritional value of cauliflower is very noteworthy. Although
it contains a surprisingly low number of calories, cauliflower is a rich source of
several essential elements. The aforementioned vegetable had nearly all of the

nutrients and vitamins that are necessary for the body. 1 cup (or 128 grams) of
raw cauliflower has 25 calories, 3 grams of fiber, 77% of the recommended daily
intake for vitamin C, 20% of the RDI for vitamin K, 11% of the RDI for vitamin B6,
14% of the RDI for folate, 7% of the RDI for pantothenic acid, 9% of the RDI for
manganese, 4% of the RDI for magnesium, and 4% of the RDI for phosphorus.
Cauliflower contains a high concentration of antioxidants, which protect cells from
the damage caused by damaging free radicals and inflammation. Isothiocyanates
and glucosinolates are two forms of antioxidants that have been found to delay
the growth of cancer cells. Cauliflower, like other cruciferous vegetables,
contains a significant amount of these two types of antioxidants. The primary
advantages of vegetable cakes, such as those made from carrots and
cauliflower, are outlined up top.
One of the primary objectives of this idea is to create packaging that is

kind to the environment while at the same time guaranteeing that the product
retains its high level of quality. The cakes will be stored in strong paper boxes
once they have been prepared. In order to protect the cake from getting messed
up while it is being transported, it will be placed on a rigid plate that resembles
cardboard. It will be much simpler to recycle the packaging in this manner, and it
will not contribute to the polluting of water sources.
Production Requirements and Processes

Key Components and Raw Materials
Raw Materials
Making a tofu cake, which is a delectable treat that is both nutritious
and flavorful, is an original and flavorful way to incorporate tofu into your
diet. On the other hand, picking the appropriate components for a tofu
cake might be a difficult endeavor. To guarantee that they produce a high-
quality product that is both inexpensive and sustainable, businesses that
make tofu cakes need to take a number of factors into consideration,
including price, availability, and their sources of supply. In the course of
this investigation, the company will investigate the essential constituents
and primary ingredients that go into the production of a tofu cake. In order
to determine whether or not each component is suitable for the
manufacturing process, TofuSweet will investigate both the positive and
negative aspects of each component. The company think that by
evaluating the raw materials that go into the creation of tofu cake,
TofuSweet will be able to acquire insights that will help businesses
produce products that are more environmentally friendly and cost-
effective, while also giving customers a dessert alternative that is both
delicious and good for them. To prepare a tofu-base cake, the following

are the essential components, ingredients, and raw materials that are
required:
Key Component Description Sample picture
Firm Tofu It will be the substitute for

the eggs to lessen the fat
of the final product.
All Purpose Flour It used to bind and provide

structure to the tofu
cheesecake.
Baking Powder Baking powder is a form of

yeast that is used in tofu
cheesecake to help the
recipe rise and provide a
light and fluffy texture.
Salt It balances out the

sweetness of the desert
and adds depth to its
overall taste.
Ground Black Ground black pepper adds

Pepper a subtle heat and depth of
flavor to enhance the
savory profile of tofu
cheesecake.

Garlic Powder Garlic powder gives the

tofu cheesecake a salty
and moderate garlic flavor.
Soy Sauce Soy sauce provides a salty

flavor and intensity to the
creamy delicacy of tofu
cheesecake.
Egg Whites This is the key ingredient

in tofu cheesecake,
providing structure and a
light, airy texture to the
dessert.
Carrot Carrots provide a gentle

sweetness and vibrant
color to a tofu cheesecake.
Pumpkin Pumpkin gives the tofu

cheesecake an
outstanding and creamy
flavor, giving it a soft taste
of fall condiments.

Cauliflower It adds a creamy and

velvety texture while also
contributing a slight flavor
and helps in ensuring the
stability of the ingredients.
Cooking Spray It prevents sticking and

makes removal from the
baking pan simple.
Non-Fat Milk It adds a creamy, rich

texture to the dessert while
keeping it low in fat.
Condensed Milk It adds creaminess and

sweetness for a smooth
and delectable texture.

Evaporated Milk A tofu cheesecake is made

decadent and delectable
by adding evaporated milk,
which gives it a thick,
creamy texture.
Sapinit The use of sapinit, which

refers to raspberries, is
used as a topping for tofu
cakes. This contributes to
the distinctive flavors and
exceptional taste.
Strawberries Additionally, strawberries

are utilized as garnishes
for tofu cakes.
Strawberries enhance the
flavor of the cakes and
simultaneously contribute
an element of
sophistication to the
dessert.
Baking Sheet This will act as a mold for

the batter or mixed
ingredients and used for
baking.

Bento Box This packaging will be

used as it is sustainable
and eco-friendly.
Plastic Bag The plastic bags will be

optional for the costumer/s
as the cake will be already
enclosed by the bento box
and it is already equipped
with handles, this will only
be an additional support for
the final product.
Table 3.3 Key Components
Production Process
Figure 3.3 Production Process

The preparation for baking consists of the following: 1.1 Hand hygiene to
prevent contamination. Fresh ingredients, particularly tofu, vegetables, and fruits,
necessitate the highest level of sanitation to prevent spoilage. After sanitation, it
is required to wear a cooking cap to cover the hair (step 1.2). This tidiness rule
would prevent hair from falling into food and the workplace, where it could spread
bacteria. As accessories and jewelries can interfere with the baking process, step
1.3 requires their removal. Not only can heat and cleaning products damage the
baker’s jewelry, but these accessories can also trap raw food particles that could
contaminate other produce. Step 1.4 entails using warm, soapy water to
thoroughly clean all surfaces that will be grazed during the baking procedure.
Additionally, step 1.5 suggests washing all baking tools and equipment to
eliminate pathogens. After cleaning and drying all equipment, step 1.6 requires a
double cleanse; rinsing hands thoroughly and keeping fingernails short to prevent
nail infections. The final step is to 1.7 prepare all the ingredients, baking tools,
and equipment once the area has been properly cleaned.
The following steps are involved in the combining of the ingredients: 2.1
Pre heating the oven to ensure even heat throughout and coating the pan with
cooking spray to prevent the ingredients from sticking to it. 2.2 is stirring together
all the dry ingredients after preheating and greasing. Step 2.3 involves adding the
wet ingredients, such as tofu, egg whites and condiments, and thoroughly mixing
them together. In step 2.4, add the chopped veggies and herbs and combine
well. Step 2.5 is to pour the mixture into the oiled baking dish and level it out with
a spatula until it flattens.
Figure 3.4 Production Process 2

During the baking process, the pastry must be closely monitored to ensure
that it does not burn or become undercooked. The baking time is dependent on
the size of the baking dish. The ideal baking time for an 8-inch baking dish, given
the size for step 2, mixing process (2.1), is 25-30 minutes, or until the cake is
golden brown and a toothpick inserted in the center comes out clean (step 3.1).
After the cake has been baked, step 3.2 is carried out. Before slicing and putting
topping on the cake, it is decided to let the cake cool for a few minutes (step 3.2).
This will ensure that the cake retains its shape, and the frosting does not melt.
Then, toppings are added to create the final dish. (Step 3.3) Creating the
toppings. Gather the 3 milks. In a small bowl, mix non-fat milk, sweetened
condensed milk, and evaporated milk. (Step 3.4) Pour the milk mixture evenly
and slowly over the cake’s top, paying particular attention to the edges and
surrounding areas. To give the cake time to absorb the milk, refrigerate it for at
least two hours.
The last step is packaging. As the final slices are prepared for step 4.1,
they are transferred to the bento box packaging for step 4.2. Bento boxes are not
only an excellent alternative to cake packaging, but they are also environmentally
friendly, as they reduce waste and plastic consumption. With this sturdy
packaging, the vegetable cakes can be safely stored. Step 4.3 of the packaging
procedure is to seal and secure the package before handing it to the customer.
Table 3.4 Production Time Table
The Figure above shows the gantt chart of the whole product process. The
Process will start at 8:00 AM. Process 1.1 is all about sanitation, the group

decided to allocate 3 mins. Process 1.2 will take 30 seconds. Process 1.3 will
take 30 seconds. Process 1.4 will take 1 min. Process 1.5 will take 2 mins.
Process 1.6 will take 30 seconds. Process 1.7 will take 5 mins. The total time
allocation for task 1 is 12 mins and 30 seconds. Hence, task 1 is expected to be
accomplished at 8:12:30AM.
Task 2, Process 2.1 will begin at 8:12:30AM and will take for 5 mins.
Process 2.2 will take 1 min. Process 2.3 will take 1 min. Process 2.4 will take 1
min. Process 2.5 will take 1 mins. The total time allocation for task 2 is 9 mins.
Hence, task 2 is expected to be accomplished at 8:21:30 AM.
Task 3 will begin at 8:21:30 AM. Process 3.1 will take 30 mins. Process
3.2 will take 3 mins. Process 3.3 will take 1 min. Process 3.4 will take 2 mins.
The total time allocation for Task 3 is 36 mins. Hence, task 3 is expected to be
accomplished at 8:57:30 AM.
Task 4 will start at 8:57:30 AM. Process 4.1 will take 30 seconds. Process
4.2 will take 1 min. Process 4.3 will take 1 min. The total time allocation for task 4
is 2 mins and 30 seconds. Hence, task 4 is expected to be accomplished at
9:00M. The total duration of the whole production process is 60 Mins.
Packaging
Packaging is one of the most important things when buying food products,
especially cake products. According to Bag Broker EU (2023), It is crucial to
choose the right kind of packaging for your food in order to keep it safe from
contamination, protected, and convenient to transport. It presents a fantastic
chance to market your company to customers—both current and potential—more
successfully. In order to increase sales and improve your company's reputation, it
also helps to give your brand more personality. As an effort to reduce its
environmental impact, TofuSweet will package its products in sugarcane
clamshell bento boxes. The fact that it can be recycled and is easy to use means
that the company as well as the environment will profit from its adoption.

Figure 3.5 Sample picture of Packaging
Quality Control and Safety Measures

Establishing quality standards is necessary in order to prevent the product
from being fraudulently produced during the production process. The employees
work to the criteria set forth in order to keep the production of items consistent
and of the best possible quality. It will be able, through the establishment of these
criteria, to decide which stages demand the utmost care and which provide a
significant danger of contamination or spoilage.
Cleanliness
Maintaining a clean environment is one of the most critical aspects

of quality control. Because the company's primary product is food, pests
such as cockroaches are inevitably present; therefore, TofuSweet requires
that each and every employee clean the facility on a regular basis.
TofuSweet will also conduct pest control every month to avoid infestation.
Proper hygiene for Employees
TofuSweet is in the food business, so ensuring that all of the

employees practice good hygiene is really necessary. Hands should be
washed thoroughly before touching or handling food, as well as at least
once every half an hour.

Product safety
TofuSweet recognizes that it has a responsibility to protect the well-

being of its personnel as well as its customers. TofuSweet is required to
pick one of the available ways, and one of those options is the FiFo
method. The potential for adverse health effects is reduced with this
approach.
Proper training of Employees
A month of intensive training is required to be completed by each

TofuSweet employee before they can be sent out to their assigned stores
or commissaries. This is done to verify that the workers at the organization
are offering a product of high quality alongside service of the same high
quality.
Document Ingredients
To guarantee that the finished product will meet expectations, the

quality of each component that goes into the production of the tofu cakes
must be examined. This comprises the dates on which the product should
have expired, the quantity that was purchased, and the conditions for
storage.
Room temperature monitoring
The temperature at room level is extremely important for food

businesses. This may also play a role in the potential risk to one's health.
The temperature of the meal must be at the correct level; it cannot be
higher or lower than the needed temperature; otherwise, there may be an
issue.
Checkpoints to ensure the quality of incoming raw materials
This is done to ensure that the raw materials that are being brought
in are risk-free and sound. It entails examining each component to ensure
that there are no tainted items present and ruling out the possibility of any
of them.
Optimization and Benchmarking on Equipments
This entails inspecting each and every piece of equipment that will
be utilized in the baking process. There are times when the equipment
that is used in the baking process is not operating as it should. In order to

guarantee the product's high standard of quality, it is essential to examine

each and every piece of equipment.

CHAPTER 4: MANAGEMENT STUDY
Business Model
Figure 4.1 Business Model
Key Partners
Local Farmers
TofuSweet is going to help local farmers in the Cordillera region or

in Benguet deal with their surplus of veggies by forming partnerships with
those farmers. The farmers will see a boost in their sales, and TofuSweet
will receive superior and more recently harvested vegetables as a result.
This is a win-win situation for everyone involved.
Bento Box supplier
TofuSweet is partnering with suppliers of Bento boxes, which will

be used to store TofuSweet's final products. Building relationships with
suppliers is of the utmost importance since it will benefit both parties.

Baking supplies supplier
TofuSweet will work with providers of baking supplies that will be

required to create the delectable TofuSweet end goods. Building
relationships with suppliers is of paramount importance since it will benefit
both parties.
Value Proposition
Health Benefits - TofuSweet’s product contains all of the necessary

amino acids needed by a human’s body. It is also low in saturated fat and
cholesterol, making it a healthier alternative to classic cake. Tofu cake is
high in protein and contains essential nutrients such as calcium and iron,
which support overall wellness and health.
Eco-Friendly Packaging - This influences the community for social

responsibility by minimizing footprint. In addition to helping the planet, eco-
friendly packaging is very versatile, performing well compared to plastic
containers. By incorporating this type of packing delivers a message to the
customers that Tofu Sweet is a company that inspires change not only to
one's health but also the environment.
High Quality Production - Maintaining a high quality production will

continuously meet the demand and expectation of customers thereby
fostering loyalty. This also lessens production costs by regularly checking
each appliance and storage facilities used for production. Performing
better by baking each cake from fresh ingredients and delivering efficiently
would distinguish Tofu Sweet from competition resulting in happier
customers and higher revenue.
Customer Relationship
TofuSweet aims to establish strong connections with customers by

understanding their tastes, expectations, and desires when it comes to enjoying
this particular delight. It is essential to provide a high-quality product that satisfies
customers' expectations. The customers demand a dessert that is wonderfully
creamy, with a smooth texture and a distinct flavor. TofuSweet can guarantee
consumer happiness and develop trust and loyalty by manufacturing TofuSweet
with utmost care to detail and high-quality ingredients.

Customer Segment
TofuSweet's customers business model is strategically adapted to the

preferences and requirements of a particular target market in order to maximize
profitability. The major consumer demographic consists of students, young
professionals and adult individuals aged 18 and older who fall into the middle-to-
high income or allowance bracket. This demographic includes both males and
females and includes both middle-income and high-income earners. TofuSweet
has discovered that offiice workers who both live and work in the bustling
neighborhood of Greenbelt, Makati make a perfect customer base for the
company
Key Channel
TofuSweet will have a retail store and delivery food service on FoodPanda
and GrabFood, both of which are available on Google Play and the App Store. It
allows users to order food in store or have it delivered right to their door. In
addition to its convenience of use and efficiency, these apps have become
popular among many individuals. Using social media channels to effectively
promote the food delivery application is crucial. Social media platforms such as
Facebook, Instagram, and Twitter provide an extensive reach and the potential to
communicate with thousands of people.
Key Resources
Food delivery apps can be efficiently used on social media using a variety
of tools. Industry reports and market evaluations provide information about
current market trends, problems, and opportunities. Research findings and
success stories of successful food delivery applications can provide inspiration
for consumer engagement and service promotion. Website posts, publications,
and articles provide useful guidance on topics such as content generation,
influencer marketing, online reputation management, and consumer interaction.
Industry-specific seminars, webinars, and workshops give networking
opportunities as well as insights into how to use social media effectively for food
delivery applications. TofuSweet may build effective plans, communicate with
customers, and effectively promote their services by harnessing these tools.

Organizational Structure
Figure 4.2 Organizational Structure
Management and Personnel
1. Owner
The owner is responsible for supervising each department as well as the

overall operations of TofuSweet. Because of this structure's ability to maintain a
distinct chain of command, the decision-making process is both more effective
and more efficiently carried out. The owner is accountable for all activities and
decisions relating to the administration of the human resources.
2. Pastry Chef
Responsible for creating and preparing a variety of pastries, desserts, and

baked goods. They develop recipes, manage the kitchen, supervise other pastry
staff, and ensure the overall quality and presentation of the pastries.
Job Requirements:
 Graduate of a formal culinary education or training from a recognized

culinary school. This provides a foundation in baking techniques, pastry
arts, and food safety.
 Must be knowledgeable of baking techniques

 Must have creativity and attention to detail

 Must possess time management skills
 Must have a good physical stamina
 Must have knowledge of Food Safety and Sanitation
Duties and Responsibilities:
 Involved in creating and updating dessert menus. They develop new

recipes, consider seasonal ingredients, and ensure a balance of flavors
and textures.
 Oversee the preparation, baking, and finishing of various pastries, cakes,
bread, and desserts. They coordinate with other kitchen staff to ensure
timely production and maintain quality standards.
 Responsible for maintaining high standards of taste, texture, and
presentation. They taste and inspect finished products to ensure they
meet quality expectations.
 Involved in selecting and sourcing ingredients. They need to ensure the
quality and freshness of ingredients used in their recipes.
 Lead a team of pastry cooks and assistants. They provide training,
guidance, and supervision to ensure the smooth operation of the pastry
department.
 May be responsible for managing food costs by accurately costing
recipes, monitoring inventory, and minimizing waste.
 Collaborate with other kitchen staff, such as chefs and sous chefs, to
coordinate menu offerings and ensure a cohesive dining experience.
3. Baker
Work under the supervision of the pastry chef and are responsible for the
production of various baked goods. They follow recipes, measure ingredients,
mix dough, operate baking equipment, monitor baking times and temperatures,
and ensure the consistent quality of the products.
Job Requirements:
 Attended culinary or baking programs at vocational schools, community

colleges, or culinary institutes. Formal education is not always required,
but it can be beneficial in developing the necessary skills and knowledge.
 Should have a solid understanding of baking principles, techniques, and
ingredients.
 Physical Stamina: Baking can be physically demanding, requiring long
hours of standing, lifting heavy ingredients or equipment, and working in a
hot environment. Bakers should have the physical stamina to handle these
demands.

 Attention to Detail: Precision and attention to detail are crucial in baking.

Bakers need to follow recipes accurately, measure ingredients precisely,
and monitor baking times and temperatures carefully to ensure consistent
and high-quality products.
 Creativity: Bakers often have the opportunity to showcase their creativity
by developing new recipes, designing decorative elements, and
experimenting with different flavors and ingredients.
 Time Management Skills: Bakers must be able to prioritize tasks
effectively, manage their time well, and work efficiently to meet production
schedules and deadlines.
 Recipe Preparation: Bakers follow recipes to measure, mix, and prepare

doughs, batters, fillings, and other ingredients according to established
formulas or their own creations.
 Baking: Bakers operate and monitor ovens, mixers, and other baking
equipment to bake products at the correct temperatures and times. They
must be knowledgeable about different baking techniques, such as
proofing dough, shaping bread, or decorating cakes.
 Inventory Management: Bakers are responsible for managing ingredient
inventory, ensuring an adequate supply of necessary items and
minimizing waste.
 Quality Control: Bakers inspect finished products for quality, consistency,
and appearance. They may also conduct taste tests to ensure the flavors
meet the desired standards.
 Cleaning and Maintenance: Bakers are responsible for maintaining a
clean and sanitary work area, including equipment, utensils, and surfaces.
 Collaboration: Bakers often work as part of a team, collaborating with
other kitchen staff, such as pastry chefs, sous chefs, or line cooks, to
coordinate production and ensure smooth kitchen operations.
4. Sales and Customer Service Representative
Involves interacting with customers, taking orders, answering inquiries,

providing product recommendations, and ensuring customer satisfaction. Sales
and customer service representatives may also handle cashier duties and
maintain the cleanliness and attractiveness of the pastry shop.
Job Requirements:
 Experience in Customer Service: A history in customer service or sales-

related positions is ideal, along with a track record of successfully
communicating with clients.

 Communication Skills: Excellent written and vocal communication abilities

to engage clients and provide timely, courteous responses to questions.
 Product Knowledge: An awareness of the components, features, and
assortment of baked goods that the company offer.
 Sales and Marketing Skills: Knowledge of marketing strategies to
advertise goods and services, as well as fundamental sales abilities.
 Adaptability: The capacity to manage a variety of responsibilities, work in a
fast-paced atmosphere, and adjust to shifting expectations.
 Tech Proficiency: Ability to handle orders and customer contacts with a
basic understanding of computers and point-of-sale systems.
 Customer Interaction: Answer questions, give product details, and help

with orders by interacting with customers in person, over the phone, and
via email.
 Sales support includes managing sales transactions, aggressively
promoting and upselling products, and helping to meet sales goals.
 Order management is the precise and effective receipt, processing, and
fulfilment of customer orders.
 Problem Solving: Manage and address client grievances or concerns in a
timely, professional manner, guaranteeing a satisfying customer
experience.
 Product Knowledge: Keep abreast on the variety of baked goods, their
ingredients, manufacturing processes, and accessibility.
 Inventory Support: Help with inventory management by monitoring stock
levels and helping to ensure that there are enough goods available for
purchase.
 Preserve Cleanliness: Make sure the store is spotless, well-organized,
and aesthetically pleasing to consumers.
 Teamwork: Work with the bakery crew to discuss client preferences and
provide a consistent customer experience.
 Marketing Assistance: Provide assistance with marketing efforts and
advertising initiatives, such as sales strategy and customer engagement
events.
5. Accountant/Bookkeeper
Handles the financial aspects of the pastry small business. They manage
financial records, track expenses and revenue, process payroll, prepare financial
statements, and ensure compliance with tax regulations.

Job Requirements:
 Education: You must have experience in finance and accounting, or finish

a course that is related to the field.
 Accounting Knowledge: Knowledge of accounting principles, bookkeeping,
and financial analysis.
 Prior accounting expertise, ideally in the food or small company industries,
or must have experience.
 Analytical Skills: The ability to analyze financial data and provide insights
to help businesses make decisions.
 Time management abilities are required to meet reporting deadlines and
manage different projects.
 Financial Record-Keeping: Keep accurate and up-to-date financial

records, such as accounts payable, receivable, and general ledgers.
 Transaction Processing: Keep track of all financial transactions, such as
purchases, sales, receipts, and payments.
 Payroll Management: Oversee payroll procedures, guaranteeing accurate
payment and tax compliance.
 Budgeting and forecasts: Assist in the production of budgets, forecasts,
and financial analysis to aid in corporate planning.
 Financial Reporting: Create regular financial statements, reports, and
summaries to provide insight into the financial health of the organization.
 Tax compliance include ensuring conformity with tax regulations, as well
as accurately and timely preparing and filing tax returns.
 Prepare documentation and assistance for external audits or reviews,
ensuring that all essential information is easily available.
 Inventory and Cost Management: Assist in the management of inventory
data and the calculation of product costs in order to support pricing
strategies.
 Financial Analysis: Conduct financial data analysis to find trends,
opportunities, and potential areas for improvement.
 Communication and Collaboration: Work with management and other
departments to provide financial insights and assistance.
6. Marketing and Social Media Manager
Involves creating and implementing marketing strategies to promote the pastry

small business. The manager develops online and offline marketing campaigns,
manages social media accounts, creates content, engages with customers, and
monitors the success of marketing efforts.

Job Requirements:
 Marketing Knowledge: A background in marketing, communications, or a

similar subject is required, as well as a good understanding of marketing
principles, techniques, and customer behaviour.
 Social Media Expertise: Extensive knowledge of social media platforms,
statistics, and trends. Experience developing interesting content for a
variety of media.
 Creativity & Innovation: The ability to come up with novel marketing
concepts, campaigns, and content to promote the bakery brand.
 Analytical abilities: include the ability to analyse marketing data and trends
in order to develop strategies and campaigns for optimum impact.
 Strong verbal and written communication skills: required to successfully
deliver the brand message across multiple marketing platforms.
 Organizational skills: include the ability to handle many projects,
deadlines, and cross-departmental partnerships.
 Marketing Strategy: Create and implement comprehensive marketing

strategy to increase brand recognition and drive sales while maintaining
alignment with the company's objectives.
 Content Creation: Create interesting and visually appealing content such
as posts, stories, videos, and interactive stuff to engage the audience and
highlight the company's offerings.
 Campaign Management: Plan and manage marketing campaigns,
promotions, and collaborations with influencers or partners to broaden the
brand's reach.
 Analytics and reporting: Monitor and analyze marketing data and KPIs to
measure campaign success and utilize the insights to fine-tune plans for
maximum effectiveness.
 Customer Engagement: Maintain a positive brand image by engaging with
customers through social media interactions, responding to questions,
reviews, and comments.
 Collaboration: Work together with the sales team, graphic designers, and
other departments to ensure consistent messaging and brand
representation across all channels.
 Monitoring Trends: Stay up to current on industry trends and rival actions.

7. Administrative Assistant
Provides general administrative support to the pastry small business. They

may handle scheduling, correspondence, data entry, inventory management, and
other administrative tasks to ensure smooth operations.
Job Requirements:
 Administrative Experience: Prior experience in administrative or office

support jobs is preferred.
 Strong organizational skills: required to properly manage schedules,
paperwork, and numerous administrative responsibilities.
 Communication Skills: To effectively communicate with both internal
colleagues and other people, effective verbal and written communication
abilities.
 Time Management: Effective time management abilities are a must to
have a great work.
 Adaptability: The ability to adjust to changing demands and collaborate as
part of a team.
 Office Management: Oversee office operations such as answering

phones, replying to emails, managing papers, and stocking office
supplies.
 Scheduling and Coordination: Assist with the scheduling of appointments,
meetings, and events, as well as their coordination with internal and
external contacts.
 Documentation and reporting: Create and manage records, reports, and
spreadsheets with correctness and good organization.
 Correspondence: Handle and direct incoming and outgoing messages,
such as emails and letters, to the appropriate departments or individuals.
 Maintaining databases, updating records, and ensuring accurate data
entry are all part of the job.
 Staff Support: Assist various departments with administrative activities,
giving the required assistance to guarantee a seamless workflow.
 Meeting Assistance: Assist with the preparation of meeting agendas, the
taking of minutes, and the follow-up on action items.
 Client Relations: Assist in maintaining positive client relationships,
responding to requests, and giving relevant information.
 Adapt to New chores: Be adaptable and willing to take on new chores or
responsibilities as needed to keep the bakery running smoothly.

Intellectual Property
The Intellectual Property of TofuSweet Company is safeguarded by the
Product Decoration Themes & Brand Name from being copied (Trademark
Infringement). The company provides specialized tofu cakes with vegetables,
confectionery yet healthy products, which are not available in common and local
bakeries as the idea of “Fondant” cakes is fairly unusual and new in the
Philippines and only a handful of people have the ability to produce them —
minimal to none in commercial businesses. This protection was obtained through
registration of TofuSweet Cakes under Trademark and TofuSweet Cakes Logo
under Copyright form Intellectual Property Organization (IPO) of the Philippines.
Also, TofuSweet is registered under category II of copyright, which includes
following items: Artistic works (Paintings, Photographs, Maps, Charts,
Calligraphies, Sculptures, Architectural Works, Drawings, Label Designs, Logos,
and Monograms etc.). In addition to this, under the Republic Act No. 10173 or
Data Privacy Act of 2012, the personal data of the stakeholders, the consumers,
investors and merchants, are treated with utmost confidentiality and should never
be gathered, processed, or retained by any organization without authorization,
unless the law specifically states otherwise.

CHAPTER 5: FINANCIAL STUDY
Capital Requirements
The project's capital requirements total PHP 4,304,431.33, which are

divided into three categories: Project Expenses (PHP 220,000.00), Capital
Expenditures (PHP 310,000.00), and Initial Direct Costs and Operating Expenses
(PHP 3,774,431.33). This capital was funded through equity of PHP
3,804,431.33 and a loan of PHP 500,000.00, for a total financing of PHP
4,304,431.33. The loan has a 5-year term and a 12% annual interest rate. This
comprehensive breakdown provides a clear delineation of the projected financial
needs, funding sources, and key loan details, facilitating strategic planning and
financial decision-making for the project's successful conclusion.

The Project Expenses breakdown details the various costs associated

with the project, which total PHP 220,000.00. This includes registration fees of
PHP 50,000.00 for legal or regulatory compliance; consultation and professional
fees of PHP 50,000.00 for expert advice; research and development costs of
PHP 50,000.00 for innovation and product development; training and deployment
expenses of PHP 30,000.00 for staff training and resource deployment; and
transportation and travel costs of PHP 20,000.00 for material and personnel
movement. Additionally, PHP 20,000.00 has been set aside for the project's soft
opening, which represents preliminary public introductions.
The Capital Expenditures plan outlines the allocation of funds for fixed
assets in production and general administrative and selling activities over a five-
year period. In Year 1, production-related investments total PHP 160,000.00, with
Machinery and Equipment contributing significantly. The Factory Building has an
estimated useful life of 20 years, indicating a long-term asset. General
administrative and selling activities capital expenditures total PHP 150,000.00,
with Office and Sales Building and Office & Sales Equipment contributing
significantly. This comprehensive overview aids strategic financial planning and
decision-making, with adjustable useful lives.

The Production Costs breakdown outlines the financial allocations

associated with producing goods over a five-year period. The total production
cost in Year 1 is PHP 6,809,246.50, and this cost rises progressively in
subsequent years: Year 2 (PHP 8,327,316.28), Year 3 (PHP 10,212,168.76),
Year 4 (PHP 12,490,853.50), and Year 5 (PHP 15,282,798.39).
The Operating Expenses statement details the costs associated with the
day-to-day operations of the business over a five-year period. The total operating
expenses in Year 1 are PHP 786,616, and this figure rises incrementally in
subsequent years: Year 2 (PHP 890,048), Year 3 (PHP 1,001,001), Year 4 (PHP
1,105,971), and Year 5 (PHP 1,244,212)

Statement of Financial Position
The Statement of Financial Position provides a detailed overview of a

company's financial performance over the previous five years. It shows that sales
revenue is steadily increasing, gross profit is increasing year after year, and
operating expenses are deducted from gross profit. The statement also includes
interest and other income and expenses, giving a complete picture of the
company's financial health and performance.

Vertical Analysis of Comparative Balance Sheet
According to the Vertical Analysis, current assets dominate a company's

financial structure, accounting for 93.66% in Year 1 and increasing to 96.73% in
Year 5. Total inventory constitutes a minor portion of current assets, whereas
noncurrent assets such as property, plant, and equipment contribute to total
assets. Current liabilities fall from 7.90% in Year 1 to 4.13% in Year 5, while
noncurrent liabilities, primarily loans payable, show a downward trend. The equity
section is consistently growing, adding to total equity.
Horizontal Analysis of Comparative Balance Sheet

The Horizontal Analysis reveals trends and fluctuations in the company's

financial position by examining changes in financial elements over a five-year
period. From Year 1 to Year 2, cash and cash equivalents grow by 53.35%, while
total current assets grow steadily. Noncurrent assets, such as Property, Plant,
and Equipment, fluctuate, while total assets increase by 37.17% between Years
4 and 5. In Year 2, liabilities rise by 22.29%, while loan payables fall in Year 5.
Total liabilities change, with a significant reduction from Year 4 to Year 5. Total
Paid-in Capital and Retained Earnings have increased significantly in the equity
section, with retained earnings increasing by 149.08% in Year 2.
Statement of Comprehensive Income

The Comprehensive Income Statement provides a detailed overview of a

company's financial performance over a five-year period. Sales Revenue
increased from ₱10,781,540 in Year 1 to ₱27,608,506 in Year 5, indicating
robust business growth. Gross Profit increased from ₱3,972,293 to ₱12,325,708,
while Operating Expenses rose from ₱1,149,800 to ₱11,175,908 in Year 5. Other
income and expenses contributed to the overall financial picture, resulting in a
Profit (Loss) Before Tax of ₱11,081,497 in Year 5.
Vertical Analysis of Comprehensive Income Statement
Vertical Analysis is a financial analysis technique in which each line item

in a financial statement is shown as a percentage of a base item, typically total
revenue. It reveals changes in cost efficiency and operating expenses and
provides a comprehensive understanding of the financial composition over time.
By examining the proportional contribution of each expense category and the
resulting profit margins, this analysis aids in evaluating a company's financial
performance and trends.

Horizontal Analysis of Comprehensive Income Statement
Horizontal Analysis is a financial method for identifying trends and

variations by comparing line items in a statement over time. Horizontal Variance
columns and percentages in a five-year statement show changes in Sales
Revenue, Cost of Sales, and Operating Profit. The analysis assists stakeholders
in identifying areas of strength or concern and making informed decisions based
on historical trends, allowing them to understand the magnitude and direction of
financial performance changes.
Statement of Changes in Equity
The Statement of Changes in Equity depicts the evolution of the

company's equity over five years, beginning with a balance of 6,028,689 in Year
2 and increasing to 29,156,623 in Year 5. Capital contributions were significant in
Year 1, and subsequent years saw consistent contributions of 200,000. The
primary driver of equity changes was profit or loss, with Year 5 reporting a
substantial profit of $8,311,123.
Statement of Cash Flows

The Statement of Cash Flow for specific years depicts the cash
movements of the company across operating, investing, and financing activities.
Operating activities generate positive cash flow on a consistent basis, whereas
investing activities reflect capital expenditure. Significant cash inflows are seen in
financing activities, primarily from loans and capital contributions. Loan
repayment causes a significant outflow in Year 5. The company's ability to
generate and manage cash is demonstrated by its consistent positive net cash
flow. The cash position increases from $6,638,798 in Year 1 to $29417,307 in
Year 5.

Vertical Analysis of Cash Flow Statement
Vertical Analysis is a financial statement technique that displays each line

item as a percentage of a base amount, such as total revenue or assets, to help
understand the significance of various components. The "Profit or Loss Before
Tax" is the main factor affecting the overall cash flow in the Cash Flow Statement
for five years. The majority of operating cash inflow/outflow is positive, while
investing activities are negative. Financing decisions are also evaluated in terms
of a percentage of total cash flow. The following assists stakeholders in
evaluating the company's financial health and financial control strategies.
Horizontal Analysis of Cash Flow Statement
Horizontal analysis compares financial statement data over a five-year

period to identify changes. The Cash Flow Statement shows significant growth in
profit before tax, operating activities, and financing activities. Operating cash
inflows and outflows show positive trends, while investing activities fluctuate.
Financing activities reveal changes in borrowing and capital contribution patterns.
Overall, the Net Cash Flow During the Year and Ending Cash Balance show
increasing trends, indicating a positive cash flow and strengthening financial
position.

NPV
The percentage at which future cash flows are discounted to present value is
10%, and this is known as the discount rate. The $3,804,431.00 capital investment is the
project's original investment. The Net Cash Flow shows the anticipated cash inflows for
each project year.
IRR
A financial metric identified as the Internal Rate of Return (IRR) is used to assess
an investment's potential profitability. In this case, the ₱3,804,431.00 Initial Outlay
denotes the one-time expense or investment made at the start of Year 0. The projected
cash inflows from the investment for each year after that are represented by the Net
Cash Flow.
Activity Ratios
Activity ratios measure a company's efficiency in using its assets for sales
generation. An increasing trend suggests better asset utilization, while a
decreasing trend suggests less efficient use. These ratios are useful for
operational efficiency assessment and comparison with industry benchmarks

.Financial Analysis
The financial analysis provides a thorough evaluation of the company's

performance across a variety of key financial metrics. In terms of liquidity, both
the current and quick ratios have shown a consistent upward trend over the last
five years, indicating a significant improvement in the company's ability to meet
short-term obligations. Solvency ratios show a strong financial structure, with an
increasing equity ratio and a decreasing leverage ratio, indicating less reliance
on external financing. Profitability ratios, which include return on sales, equity,
and assets, show positive trends, indicating increased efficiency in generating
profits relative to sales, equity, and total assets. The asset turnover also
suggests that assets are being used effectively to generate revenue. The break-
even analysis shows that total sales units and pesos required to break even are
decreasing, indicating improved operational efficiency and financial stability. The
payback period of 0.73 years (about 9 months) reflects the company's relatively
short time to recover its initial investment. Overall, this analysis paints a positive
picture of the company's financial health, highlighting the company's strengths in
liquidity, solvency, profitability, and operational efficiency.

CHAPTER 6: SOCIO-ECONOMIC STUDY
Sustainable Community
Specifically, a notion that has been developed and has the potential to be
commercialized in the future is what is referred to as a business idea (Business
and Strategy, 2021). It is planned to launch a product or service onto the market
once its potential has been evaluated, and it has been determined that doing so
will assist existing firms in increasing their profits. But before an idea is
developed, it is first derived from a variety of sources that have been thoroughly
analyzed.
There is a significant increase in the consumption of vegetables in the
Philippines at the present time. The reason for this is due to the high demand for
veggies in the market. Carrots, pumpkins, and cauliflower are a few examples of
cruciferous vegetables that farmers discard in excessive quantities. The rotting of
the vegetable harvest in the Philippines presents a challenge to both the
management of the country's solid waste and the nation's efforts to ensure food
security.
When starting a business, it is a given that a corporation should think
about both the positive and negative effects that its operations will have on the
society in which it operates. The establishment of the TofuSweet Company can
be of assistance not only to people who wish to lead a healthy lifestyle but also to
farmers who have been having difficulty making ends meet as a result of the
large quantities of vegetables that they have gathered. The researchers took into
consideration the possibility of implementing some of the Sustainable
Development Goals (SDG), which are still relevant in modern day corporate
operations.
Social Segment Impact and Influence

Sustainable Development Goal 3
Good health and TofuSweet will make a difference in the way that every
well-being Filipino lives a healthy lifestyle. People who desire to lead
healthier lifestyles and make the switch from typical
desserts to healthier options are the consumers that the
brand is aiming to attract.
Sustainable Development Goal 12
Responsible The primary concern of Tofu Sweet pertains to the high

consumption and perishability of both its raw materials and the cakes it

production produces. By implementing a systematic approach to

manufacturing amount on a weekly basis, the
organization can effectively minimize product waste.
Moreover, to promote responsible consumption, Tofu
Sweet strives to include social, environmental, and ethical
considerations into purchasing choices by influencing
consumers' perspectives to prioritize healthier alternatives
that are packaged in an environmentally sustainable
manner. This approach serves to reduce the
environmental impact and contribute to societal well-being
by including the community to develop an in-depth
awareness of nutritional needs connected to food.

APPENDICES





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FAR EASTERN UNIVERSITY

Institute of Accounts, Business and Finance

TofuSweet: Guilt-Free Tofu Cakes TOFUSWEET:

TofuSweet: Guilt-Free Tofu Cakes Page |2

RECOMMENDATION AND APPROVAL SHEET

This undergraduate business plan paper entitled:

BUSINESS PLAN REVIEW PANEL

Approved by the Committee on Oral Defense with a grade of ________.

FIRST NAME MI. LAST NAME

Accepted and approved in partial fulfilment of the requirements for the

The proponents would like to express their profound gratitude to the

TofuSweet: Guilt-Free Tofu Cakes P a g e | ii

This research is intended for individuals who desire to maintain a

TofuSweet: Guilt-Free Tofu Cakes P a g e | iii

TofuSweet is a company that focuses on producing flavorful and high-

TofuSweet: Guilt-Free Tofu Cakes P a g e | iv

RECOMMENDATION AND APPROVAL SHEET...........................................................................I

LIST OF TABLES........................................................................................................................ VII

LIST OF FIGURES...................................................................................................................... VIII

CHAPTER 2: MARKET STUDY................................................................................................... 10

CHAPTER 3: OPERATIONS AND PRODUCTIONS STUDY......................................................47

KEY BUSINESS OPERATIONS....................................................................................................... 47

TofuSweet: Guilt-Free Tofu Cakes Page |v

CHAPTER 4: MANAGEMENT STUDY........................................................................................66

CHAPTER 5: FINANCIAL STUDY............................................................................................... 77

CHAPTER 6: SOCIO-ECONOMIC STUDY..................................................................................89

TofuSweet: Guilt-Free Tofu Cakes P a g e | vi

Table 2.1 Historical Demand........................................................................................................ 11

Table 2.2 Historical Supply........................................................................................................... 12

Table 2.3 Historical Supply........................................................................................................... 13

Table 2.4 Demand and Supply Analysis.......................................................................................13

Table 2.5 Demand and Supply Analysis 2....................................................................................14

Table 2.6 Projected Sales............................................................................................................ 14

Table 2.7 SWOT Analysis............................................................................................................ 16

Table 2.8 TOWS analysis............................................................................................................. 22

Table 2.9 Marketing Mix............................................................................................................... 30

Table 2.10 Competitors Analysis.................................................................................................. 30

Table 2.11 Competitors Analysis.................................................................................................. 30

Table 3.1 Equipment for Commissary..........................................................................................49

Table 3.2 Equipment for Retail Store............................................................................................ 50

Table 3.3 Key Components.......................................................................................................... 60

Table 3.4 Production Time Table................................................................................................. 62

TofuSweet: Guilt-Free Tofu Cakes P a g e | vii

Figure 1.1 Company's Logo........................................................................................................... 2

Figure 1.2 Pumpkin Tofu Cake...................................................................................................... 6

Figure 1.3 Carrot Tofu Cake.......................................................................................................... 7

Figure 1.4 Cauliflower Tofu Cake................................................................................................... 8

Figure 1.5 Strawberries and Raspberries.......................................................................................9

Figure 2.1 Gianna's Logo............................................................................................................. 31

Figure 2.2 Healthy Bean's Logo................................................................................................... 32

Figure 2.3 Cupcake by Sonja's Logo...........................................................................................32

Figure 2.4 Aigoo Cafe' Logo......................................................................................................... 33

Figure 2.5 Porter's Five Framework............................................................................................. 34

Figure 2.6 Market Segmentation.................................................................................................. 36

Figure 2.7 Consumer’s Age......................................................................................................... 38

Figure 2.8 Consumer’s Gender.................................................................................................... 38

Figure 2.9 Consumer's Occupation.............................................................................................. 39

Figure 2.10 Consumer's income/Allowance.................................................................................39

Figure 2.11 Are you fond of buying cakes/pastries?....................................................................40

Figure 2.12 how often do you consume cakes?...........................................................................40

Figure 2.14 What flavor of cake do you often purchase?.............................................................41

Figure 2.15 Where do you often purchase a cake?.....................................................................42

Figure 2.16 what type of cake do you most prefer?.....................................................................42