2.

0 MARKETING PLAN

2.1. Marketing Strategies

In marketing, the Tastylicios Lutong Bahay decided to locate

beside Umingan's Public Market for customers to easily notice,
and attract possible consumers. We can also accommodate online
reservation/booking with our page on Facebook and Instagram with
the help of social media we are also able to promote and
advertise by posting our product online and be known by other
places also.

3.0 FINANCIAL

1. Capitalization
- Initial Investment
2. Monthly Expenses

TABLE 1: MONTHLY EXPENSES

FIXED COST MARCH APRIL

Salaries 10000 10000
Electric bill 5000 5500
Water Bill 2000 2000
Advertising & 5000 5000
Promotion
Total fixed cost (A) 22000 22500
RAW MATERIALS
Groceries/Supplies 20000 25000
Beer & Wine Cost 30000 25000
Meat 10000 10000
Equipment 20000 20000
Miscellaneous 5000 2000
Total raw materials 85000 82000
(B)
TOTAL EXPENSES 107000 104500
MONTHLY (A+B)

3. PROJECTED REVENUE/PROJECTED COST REVENUE MONTHLY

Type of Costing Projected Daily Projected Monthly Yearly
product/s Volume Revenue Volume Revenue Projected
DAILY (CxPVD) MONTHLY (DRx30) Revenue
(PVDx30) (MRx12)
Bicol 40 60 2400 1800 72000 864000
Express
Kare-kare 60 50 3000 1500 90000 1,080,000
Pinakbet 50 55 1650 1650 49000 588000

TABLE 2: PROJECTED REVENUE

TABLE 3: PROJECTED COST REVENUE MONTHLY

MARCH APRIL
Revenue 211000 242000
Cost of expenses 85000 82000
Projected Net Profit 126000 160000

B. PRICES OF PRODUCT

The prices were affordable and budget friendly since the

enterprise wanted the students and other residents to be the
target customers. It is a good strategy to sell the products.
Deciding price of the product concerns also the expenses used for
production which the enterprise tries to manage well.

PRODUCTS PRICES(per serving)

Bicol Express 40
Kare-kare 60
Pinakbet 30

BICOL EXPRESS

Ingredients

▢2 lbs. pork belly sliced into cubes

▢6 pieces siling pansigang slice

▢1 piece Knorr Pork Cube

▢4 cups coconut milk

▢2 cups coconut cream

▢2 pieces onion chopped

▢3 ½ tablespoons balaw or bagoong alamang

▢6 pieces Thai chili pepper chopped

▢3 thumbs ginger crushed

▢5 cloves garlic crushed

Instructions

1. Combine coconut milk, onion, ginger, garlic, and pork in a

cooking pot. Stir. Turn the heat on and let the coconut milk
boil. Cover the pot and continue to boil in medium heat
until the liquid reduces to half. Note: Stir the mixture
every 7 minutes to prevent lumps from forming.
2. Add balaw or bagoong alamang, chili peppers, coconut cream,
and Knorr pork cube. Stir. Continue to boil until the
coconut milk reduces to your desired consistency.
3. Transfer to a serving bowl. Serve. Share and enjoy!

KARE-KARE

Ingredients

▢3 lbs oxtail cut in 2 inch slices you an also use tripe or beef
slices

▢1 piece small banana flower bud

sliced

▢1 bundle pechay or bok choy

▢1 bundle string beans cut into 2

inch slices

▢4 pieces eggplants sliced

▢1 cup ground peanuts

▢1/2 cup peanut butter

▢1/2 cup shrimp paste

▢34 Ounces water about 1 Liter

▢1/2 cup annatto seeds soaked in a cup of water

▢1/2 cup toasted ground rice

▢1 tbsp garlic minced

▢1 piece onion chopped

▢salt and pepper

Instructions

1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5
to 3 hrs or until tender (35 minutes if using a pressure
cooker)
3. Once the meat is tender, add the ground peanuts, peanut
butter, and coloring (water from the annatto seed mixture)
and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana
flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the
rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

PINAKBET

Ingredients

500 g pork belly, cut into serving pieces

1 pc onion, chopped

4 cloves garlic, minced

2 tbsp shrimp paste, bagoong alamang, you

can also us anchovy paste (bagoong isda)
if available

2 pcs tomato, cut into cubes

½ pc small-sized squash (kalabasa), cut into cubes

8 pcs okra, cut in half

1 pc bitter gourd (ampalaya), sliced

1 pc large-sized eggplant (talong), sliced

½ bunch string beans (sitaw), cut into 2-inch length

2 cups water

2 tbsp cooking oil, for sauteing

salt and pepper, to taste

Instructions

1. In a large cooking pan, pour-in and heat oil in medium heat.

2. Add-in the chopped onion, and minced garlic. Saute for 1 to
2 minutes or until soft and aromatic.
3. Add-in the pork belly. Cook for 1 minute or until lightly
browned.
4. Add-in the shrimp paste and pour-in and heat water until it
boils. Simmer for 10 to 15 minutes or until pork is tender.
5. Add-in the tomato cubes and squash cubes. Cook for 3 to 5
minutes.
6. Add-in the okra, sliced bitter gourd, sliced eggplant, and
string beans. Cook for 2 to 4 minutes.
7. Season with salt and pepper as desired and transfer to a
serving plate. Serve and enjoy!