FERDINAND E.

MARCOS SENIOR HIGH SCHOOL

1-S VALDEZ CITY OF BATAC ILOCOS NORTE

BUSINESS PLAN AND ACCOMPLISHMENT REPORT

POCHEE’S
QUEZO DE POTA

MEMBERS:
AFIDCHAO, KYLA KATES
AGAMATA, GIAN KYLE
ANDAY, NATHANIEL
BATTULAYAN, DANEEZA
CACAO, LOVE VALERIE
GOROSPE, SHENA ROSE
LEBRILLA, JASMINE
MONTECLARO, JOHN DAVID

APRIL 28, 2023

I. Executive Summary

Our business, PoChee will offer a mouth-watering dish to customers. Our mission is
to provide high-quality, nutritious, and affordable quezo de pota, fried isaw, sabunganay balls,
and lemonades that satisfy customers' cravings for comfort food. Our target market includes
individuals who enjoy eating potatoes and cheese-based dishes. We will offer a combo menu
which is cheese potato with drinks and others so that the customer will refresh and satisfy at
the same time. The cheese potato dish will be made using fresh, locally sourced ingredients,
ensuring the highest quality and taste. To reach our target market, we will use a combination
of online and offline marketing strategies. Our online presence will include a website, and
social media platforms. Additionally, we will partner with the Ferdinand E. Marcos Senior
High School. In terms of operations, we will establish a small stall to prepare and package
our dishes for our customers. Our major plans for the future include expanding our menu to
offer a wider range of cheese potato dishes and opening additional stall to other locations
within the city. We will also focus on building a loyal customer base by offering discounts,
promo, and sales.

II. Environmental Analysis

Environmental study was carefully considered when we planned how to launch the
business. The school serves as our product's distribution channel, which offers benefits and
drawbacks. First off, since there is just one place, there is more rivalry because other parts are
set to start selling their items as well. Second, as first-time company owners, there is a chance
that we might mismanage our enterprise, leading to bankruptcy and other negative outcomes.
Finally, adverse environmental conditions, such as prolonged periods of rain, may discourage
students from purchasing our product and for us sellers will make production much more
difficult. The students, professors, and even the security personnel at Ferdinand E. Marcos
Senior High School will be the target market the business. Our goods will be reasonably
priced while still providing clients with satisfying food. If we construct a page to provide
information about the product, its various prices, or the various products that we will be
selling, it will aid the organization's members. If you allow us to set up a booth where we can
sell our wares, our teacher will write to the principal. The providers ought to create an eye-
catching logo with a standout phrase that will attract people's attention. One of a product's
strengths is its uniqueness; if it is simply new to their taste and appearance, buyers will buy it
without a doubt. If they treat the customer fairly and consider the cost. whether the product's
price is appropriate given its size and taste. The product's downside is that if we relocate to a
different location, it will be difficult to convince people to buy since they won't recognize us.
We will struggle to market a new product when we introduce it since consumers might not
like it.

III. Industry Analysis

Our business aims to open up the idea of giving the Filipinos, especially the students
to have a little business which can make them employed and make a profit.

Our business which is PoChee will have a business proposal to be submitted to our
Entrepreneurship teacher. Then the students that are involved will process the legal
requirements that are needed for the food business which is the approval of the School Head
of Ferdinand E. Marcos Senior High School to proceed on planning about their goal.

One of the possible risks for the Quezo de Pota business can be:

Contamination and spoilage because during the production stage, ingredients, packaging
material, and manufacturing equipment are all susceptible to contamination. There can be
some infestations/infection in the input material such as bacterias.

The industry Analysis also includes the Competition, and bargaining power of buyers.

Competition:

The owners of PoChee business compete with the other groups of students on selling their
products.

Bargaining Power of buyers:

 The costumers which are the students can expect to receive a better service from the
sellers, cheap price, and a good quality of food product.

IV. Market Analysis

All students at Ferdinand E. Marcos Senior High School are the target of PoChee.
This snack's nutritious content makes it a fantastic choice for students. A short-term sales
objective for this product is "where you can buy affordable food that is delicious and healthy
for all students". Since competition is to be expected, we are confident that our company will
stand out because all of its members will work together to deliver high-quality goods.

Strengths Weaknesses
 Committed work force  Single location means limited reach
 Affordable prices  Prepares and cooks products
 Plenty locally sourced ingredients manually
 Good reputation among rivals  Limited time to market products
Opportunities Threats
 Students look for delicious yet  Tough competition
nutritious foods  Few customers
 Expand social media presence  Rising cost of ingredients

V. Company Description

PoChee is a business launched by eight determined and risk taker students namely
Gian Agamata, Nathaniel Anday, John David Monteclaro, Kyla Afidchao, Daneeza
Battulayan, Valerie Cacao, Shena Gorospe, and Jasmine Lebrilla.
Mission

To satisfy and nourish our customers with wholesome, high quality, and delectable products
while outstandingly serving at fair price.

Vision

To provide our customers with an excellent experience by providing wholesome, high-quality

food and a unique dining setting, all while working to further our company's goals and those
of our clients.

VI. Market and Sales Activities

To promote and sell products:

Identify target market: Determine who your ideal customers are, such as potato lovers,
health-conscious consumers, or cheese enthusiasts. This will help us tailor our marketing
efforts to their needs and preferences.

Create a brand: Develop a unique and memorable brand identity for Quezo de Pota,
including a name, logo, and packaging design. This will help differentiate our product from
competitors and make it more recognizable to consumers.

Use social media: Leverage social media platforms like Facebook, Instagram, and Twitter to
promote Quezo de Pota and engage with potential customers. Share photos, recipes, and
information about the product, and respond promptly to any inquiries or feedback.

Monitor sales performance: Track sales data and customer feedback to evaluate the
effectiveness of our marketing and sales efforts. Use this information to make adjustments
and improvements as needed to maximize sales and customer satisfaction.

VII. Products and Services

Quezo de Pota

Our main dish which is a sticked cheese coated in mashed potatoes and then covered
in a batter comprised of flour, yeast, salt, and sugar. After being dipped, it will be rolled in
bread crumbs. The dish will next be deep-fried and cooked until it turns golden brown.

Fried Isaw

Fried isaw is a chicken intestine coated with flour then fried.

Sabunganay Balls

Banana blossom that has been finely cut and then mixed with eggs, flour, salt, pepper
and stuffed with cubed cheese inside then fried

Lemonade

Fresh juice with thinly sliced lemons.

VIII. Operation

PoChee will launch their business inside Ferdinand E. Marcos Senior High School
(FEMSHS), particulalarly in the school grounds on the designated date our Entrepreneurship
Teacher prefers as it is part of the K-12 Curriculum. For better preparation and a successful
launching of the business, the corporation will follow an Input and Output Method on the
manufacturing of products, and services that the corporation may provide to customers. The
said method is hereby presented in the table below:

Manufacturing of Products, and Services

Input Process Output

 Raw Materials  Production Planning  Finished Products
 Manpower and Control  Final Services
 Machinery and Activities
Equipment  Work-in-Progress
  Instructions  Testing of Products
 Capital  Quality Control

Note: This method will be applied not only on the start of the business but also, prior to the
opening of the business.

Supplies and Suppliers

They will get their supplies from the market. In buying the supplies needed, the
business must consider the cost of every supplies. There will be no identified and respective
suppliers of raw materials by the business since they would prioritize and rely on the lowest
price as possible of the supplies. By that, the suppliers of the business would be any entity
that sells at low and fair price.

IX. Management and Ownership

Members will share ownership, as well as the responsibility for managing the
business and the income or losses the business generates. Also, each has a respective role to
play as represented by the organizational chart below:
 ACCOMPLISHMENT REPORT

Students from all socioeconomic levels benefit from entrepreneurship education

because it encourages unique thinking and the development of their abilities and skills.
Opportunities are created, social fairness is upheld, confidence is fostered, and the economy
is stimulated. One of the major benefits of entrepreneurship for students is that they begin to
learn about business specifics, advantages, and disadvantages, as well as other crucial
elements. For us students, entrepreneurship education is very important because it encourages
us to work hard to achieve our objectives and to think about a brighter future.

My opinion is that studying entrepreneurship compels people to appreciate

themselves, their lifestyle, and most significantly, it educates them to make constant
advancements toward creating a better future for themselves.

Therefore, before entering the world of business, they have all the fundamental and
essential knowledge that can shield them from suffering a significant loss.
 Three separate topics at our school—entrepreneurship, contemporary philippine arts
in the region, and media and information literacy—require participation in the recently held
entreporium. Entrepreneurship for starting the actual business, cpar for designing our exhibit,
and mil for the tarp.

In the course of our entreporium, we have learned a lot. Starting a business is

challenging. Controlling the complexity that comes with running a business is a big challenge
for entrepreneurs. Business operations through such intricate structures will be stressful and
occasionally disheartening. There will be a lot of work to be done, and it will come in small
portions. Especially when a large number of clients arrive at once. We were quite worn out
from cooking, marketing, and many other tasks. However, as a whole, the event increased our
commercial knowledge. Our current understanding of the core concepts of starting a firm is
crucial for our future ambitions.

MARKETING SECTION

Our product, Quezo de Pota, was introduced to our market by utilizing the use of
social media in promoting our business. Applying the knowledge we have gained from media
and information literacy especially about text and visual media, we designed the visual
representation for our business. After it, we posted the poster on facebook to reach more
potential customers.

The place where we sold our product was in Ferdinand E. Marcos Senior High School
grounds located in barangay 1-S Valdez City of Batac, Ilocos Norte. Where entire students,
teachers, and non-teaching staffs are our target market.

We got our supplies from the local market in our city. The cost per piece of quezo de
pota is 13 pesos. All ingredients used to make the product are divided to how many pieces we
made and that is what we come up. We added 50 percent mark up to every piece we sold. The
formula for getting the mark up price is as follows:

Mark up for quezo de pota = (13.00 × .50)

= (6.5~7.0)

Selling price = 13.00 + 7.00 = 20.00

FINANCIAL SECTION

Materials Quantity Cost

Fare 3x Php 45.00
Potatoes 1 and ½ kg Php 100.00
Cheese 2 pieces Php 110.00
Pack Bread Crumbs 1 pack Php 18.00
BBQ Sticks 1 pack Php 18.00
Paper Cups 1 packs Php 60.00
Juice Powder 1 pack Php 120.00
Piece Lemon 1 piece Php 15.00
Tissue 1 piece Php 10.00
Flour 1 kg Php 40.00
Eggs 2 pieces Php 12.00
Evaporated Milk 1 can Php 27.00
Mayo Dressing 1 pack Php 20.00
Oil 1 bottle Php 26.00
Butane 1 tank Php 45.00
Ice 4 pieces Php 20.00
Water 1 gallon Php 25.00
TOTAL COST = 711

TOTAL AMOUNT OF MONEY AFTER SELLING = Php 1315.00 – Php 711

= Php 1315 – Php 711

TOTAL REVENUE= Php 604.00

THE PRODUCTION PROCESS
 ILLUSTRATION OF FOUR M’s IN THE PRODUCTION SYSTEM

PROBLEMS
ENCOUNTERED

While many

entrepreneurs have gained success throughout their business careers it is inevitable encountering

problems and endeavors. This recently conducted entreporium program in our school wherein we sell

our very own products for the sake of gaining a profit. During the program, there are plenty of

problems that the team has encountered. One of these is the missing things or materials needed to

serve the product which caused a delay in the selling process of our products and made our customers

wait for their orders. Moreover, during the production process, the team had a little misunderstanding

about the right way of creating our product. Because of that, it greatly affected the product, especially

its taste which inevitably led our customers in giving negative feedback about the product itself.
 REVIEWEES/FEEDBACKS

Throughout the Entreporium campaign, our product received numerous reviews. Some people

claimed that our product was wonderful since each component works well with the others and is

balanced—neither too much nor too little. The proper amount of cheese was added, keeping the dish

from being overly salty. Furthermore, one claimed that Quezo De Pota has a distinct crisp taste that is

fresh to our clients' taste buds. According to our very own customers, the lemonade was also quite

refreshing with its sweet taste and cool vibe, which is appropriate for the hot and sunny weather of the

day. Contrarily, one of our clients praised the requirement for the dough used to make Quede De Pota

to be

OPPORTUNITIES FOR IMPROVEMENTS

Because our business inevitably encountered problems, we analyzed different factors how to

mitigate unlikely results in the near future. Improvement for our business is as follows:

 Plan thoroughly how many products should be brought.

 Assign each person on what material or equipment they should bring.

 Instruct everyone how to make the product first to avoid misunderstandings.

THE PRODUCTS
DOCUMENTATIONS