DANLAGAN NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

Padre Burgos, Quezon

BUSINESS PLAN:

HUMANISTA’S DELICIOUS SPRINGDOG

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 TABLE OF CONTENTS

Executive Summary 3

Overview

i. Statement of the Problem 4

ii. Mission and Vision 4
iii. Objectives 4

Marketing Analysis

a. Price 5
b. Promotion 5
c. Packaging 5
d. SWOT 6

Operation Plan

i. List of Tools and Equipment 7

ii. Ingredients and Procedure 8
iii. Organizational Chart 10

Financial Plan

i. Financial Projected Cost Of Goods Sold (MONTHLY ) 11

ii. Financial Monthly Cost 11- 13

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 EXECUTIVE SUMMARY
The business is engaged in the distribution of production of affordably delicious springdog
that will satisfy the craving of every customer. springdog are type of delicious and savory snack. they are
hotdog on a stick-like snack made high standard ingredients. Before cooking, the hotdog is sliced into
many pieces and coated with cheese powder, cornstarch, egg, breadcrumbs and seasoned flour. When
they cooked up, they end up in juicy and crispy effect. They're the perfect for every customer especially
every child.

The entrepreneurs developed their firm in a school environment to acquire a better

understanding of the needs of their target market, which is made up of Grade School and Junior High
School kids. After some time, the student entrepreneurs noticed that these qualities are present in one of
our all-time favorite snacks called Springdog, which is rich and luscious, delicious flavor. Entrepreneurs
made the decision to add diversity to the snack, we added a dipping sauce (made of mayo with catsup and
chili sauce) since the majority of their target market is comprised of youngsters, who are frequently drawn
to brightly colored and delicious items.

Creating Humanista’s Springdog Business offers customers food services, including packaging;
demand is strong since the product may be as enticing and attractive as possible. bringing delicate cuisine
cooked from scratch for everyone that is prepared with affection, exactly as your mother would. This
company would specifically strive to curb customers' appetites for new food services that would meet
their wants with less unhealthy food that was still delicious. "To be at the top," which implies that the
company can compete on an equal footing with other businesses and with customers who have high
expectations and satisfaction rates.

As part of the development of the Humanista’s Springdog business, it is intended to offer the food
item to educators such as teachers and students because it is suitable for all ages. Since the packaging is
attractive and may draw customers' attention once viewed, the company's goods can also be used as gifts
for your loved ones. The Humanista’s Springdog are not your typical meal that you would purchase at a
local street since they are free of additives, cost-effective, and, most importantly, they can satisfy
customers' appetite.

The business will be located at the Senior High School building of the Danlagan National High
School, but it may also be dispersed through personal services like providing food to customers who are
selling and distributing the goods across locations. Customers will always appreciate and admire the
goods because it is timely or because it will never get stale because it is always available to them.

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OVERVIEW
In this business plan, we innovated our product that is already known in the market. The advocates
want to create something new and different. Not only in terms of appearance, but also in terms of taste. It
is not an ordinary springdog. It comes from different flavours. We use sweet chocolate to add sweetness
in our product. It is rich in nutrients, high in protein, good carbohydrates, lipids, and fiber (which helps
develop our lean muscle mass), increase energy, and assist with weight control. Springdog are pleasantly
crispy, tasty like-snack that are generously covered in luxurious coating.

STATEMENT OF THE PROBLEM

 The entrepreneurs saw that the students of Danlagan are looking for snack. Since the
canteen provides more on meal and appetizers, we will take this opportunity to build a business.

MISSION

 Humanista’s Springdog provides a high-quality, reasonably price, and tasty food product. we strive
top draw in and keep client. if we follow this adage, everything else will fall into position. Our
clients’ expectation won’t be met by our service.

VISION

 The Humanista’s Delectable Springdog will be acknowledge and regarded as a reliable a

springdog maker to sate your cravings and appetite. This company aims to offer a warm and
creative setting where patrons may enjoy springdog to their heart’s content and go wearing a
satisfied smile. This will result in clients and desiring more.

OBJECTIVES

 To aim high financial return for its owners

 To make customer happy by the offered product
 To satisfy the customer’s cravings and hunger
 To be the best snack

The advocates want to create

something new and different .
Not only in terms of
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appearance , but also in
terms of taste.
The advocates want to create
something new and different .
Not only in terms of
appearance , but also in terms of
taste.

MARKETING ANALYSIS

The advocates want to create

something new and different . Not
only in terms of
appearance , but also in terms of
taste.
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a. PRICE
 since our Springdog has only one size, we sell it for only 15 pesos as it is
affordable enough to be purchased by our customers.

b. PROMOTION
 Entrepreneurs will spread their message using social media like Facebook, Twitter, Instagram and
Tiktok as well as catchy marketing. Additionally, they will distribute fliers with detailed
information on the product they will sell to certain of their target markets.

c. PACKAGING
 Customers frequently base their purchases on a product's packaging, which is frequently the first
aspect of a product they see especially when presented with choices. The business chose to
employ a paper plate. Environmentally friendly, it. Recycling paper bags uses less energy than
recycling plastic bags. It also has a logo so that people can distinguish the business and the goods

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d. SWOT ANALYSIS

 STRENGTH
o Affordable Price
o Good service
o Delectable visual and taste, can easily attract customers
o The location of the business is not hazard because it is inside the campus and people can
easily buy our products
o Satisfy your cravings
o The product has unique features

 WEAKNESSES
o Customer might have a shift on preference since they are a lot of entrepreneurs because of
the Project
o Potentially exposed to threats of the business
o The taste might not be valued by other customers

 OPPORTUNITIES
o Attract customers because of variance
o Can attract potential buyers
o Canteen and other stores might purchase the product.
 THREATS
o Unstable Price of the ingredients
o Negative Feedback
o Having a lot of competitor
o Other entrepreneurs might copy the same product because the product has advantages on
the market

OPERATIONAL PLAN
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LIST OF TOOLS AND EQUIPMENT

Names Pictures

BARBEQUE STICK (SMALL)

KNIFE

CUTTING BOARD

FRYING PAN

BOWL

STAINLES TONG

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INGREDIENTS

 60g Crispy Fry

 4 Eggs
 30g Cornstarch
 2l Oil
 25g Cheese
 40g Bread Crumbs
 30g Mayonnaise
 30g Ketchup
 1tbsp Pepper

PROCEDURE

1. In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden
spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny,
gritty, black dough of sorts.

2.Add the eggs, one at a time, mixing for 30 seconds each.

3.In a separate bowl, mix together the flour, baking soda, baking powder and salt.

4.Beat the dry ingredients into the cocoa-oil mix.

5. Preheat the microwave oven to 350°F and line one baking sheets with parchment paper. Place the
powdered sugar in a wide bowl.

6. Using a rounded teaspoon, scoop out clumps of the dough and roll them into 1-inch (2.5 cm) sized balls
using your hands. Do several at a time and drop them into the powdered sugar as you go. Add the
Chocolate and the Marshmallow for the filling. The dough will be quite sticky, so it's useful to roll the
dough in batches.

7. Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart.

8. Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a
wire rack to cool completely. Repeat with any remaining batter.

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 PROCESS
INPUT OUTPUT

LABOR DELICIOUS

COOKING MATERIAL CRISPY SPRINGDOG

COOKING

PROCESS

Product Name DAILY PRODUCTION MONTHLY

PRODUCTION

Springdog 343 pieces 10,290 pieces

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 ORGANIZATIONAL CHART

Belleza, Darius
MANAGER

PRODUCTION MARKETING FINANCIAL

SECTION SECTION SECTION

Reomulin, Aguila, Rabilas, Ibanez, Codilla,

izzy Zaira Erika. Gretchen. Upo, Alyssa
Reniel

Figure 1: Position and Personnel

The role and responsibility of Business Manager Mr. Darius Belleza. He manages
regulating the output of rates of the company processes and simultaneously developing new ideas.
Analyzing the firm to determine whether it is good or terrible condition. he will be in charge of
confirming and examining the inventory of ingredients and materials used in manufacture. as the
production Section manages the manufacturing process of the item. They are making Certain that the
flavors remain constant. They are also in charge of purchasing all raw materials supplies that a firm will
require. The marketing department oversees promoting the goods and producing ensuring that the work
capital is enough, and that the sales date is accurate. Monetary section is the division responsible for
overseeing revenue and expenditures along with.

FINANCIAL PLAN

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 Projected Cost of Goods Sold (Monthly)
Springdog Cost per size Average No of item Projected cost of
sold Purchase
( monthly)

Average 15.00 10,290.00 100,380.00

TOTAL 10,290.00 100,380.00

FREIGHT-IN

SPRINGDOG NO. of item sold NO. of item sold FREIGHT-IN

DAILY MONTHLY

AVERAGE SIZE 343 pieces 10,290 pieces 2,100

TOTAL 343 pieces 10,290 pieces 2,100

Merchandise Inventory 00.00

Add: Net cost of purchases 100, 380.00

Freight In 2,100.00

Cost of Goods Sold 102,480.00

Less: Merchandise Inventory 00.00

Cost of Goods Sold 102,480.00

Add Expenses 4,700.00

Factory Overhead 4,500.00

Direct labor 4,500.00

COGS 116,180.00

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PROJECTED FINANCIAL PLAN

MONTH JAN FEB MAR APR MAY

SALES 154,350.00 215,100.00 260,100.00 305,100.00 350,100.00

COST OF 112,580.00 138,060.00 167,640.00 197,220.00 226,800.00

SALES

DIRECT 100,380.00 129,060.00 157,740.00 186,420.00 215,100.00

MATERIAL

DIRECT 4,500.00 4,800.00 5,100.00 5,400.00 5,700.00

LABOR

FACTORY 1,500.00 1,800.00 2,100.00 2,400.00 2,700.00

OVERHEAD

FREIGHT IN 2,100.00 2,400.00 2,700.00 3,000.00 3,300.00

ADD 4,100.00 00.00 00.00 00.00 00.00

EXPENSES

GROSS 41,770.00 77,040.00 92,460.00 107,880.00 123,300.00

PROFIT

UPCOMING 1,430.00 1,430.00 1,430.00 1,430.00 1,430.00

EXPENSES

NET INCOME 40,340.00 75,610.00 91,030.00 106,450.00 121,870.00

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MONTH JUNE JULY AUG SEP OCT NOV DEC

SALES 395,100.0 440,100.0 485,100.0 530,100.0 575,100.0 620,100.0 710,100.0

0 0 0 0 0 0 0

COST OF 256,380.0 285,960.0 315,540.0 345,120.0 374,700.0 404,280.0 448,200.0

SALES 0 0 0 0 0 0 0

DIRECT 243,780.0 272,460.0 30,140.00 329,820.0 358,500.0 387,180.0 430,200.0

MATERIAL 0 0 0 0 0 0

DIRECT 6,000.00 6,300.00 6,600.00 6,900.00 7,200.00 7,500.00 7,800.00

LABOR

FACTORY 3,000.00 3,300.00 3,600.00 3,900.00 4,200.00 4,500.00 4,800.00

OVERHEA
D

FREIGHT 3,600.00 3,900.00 4,200.00 4,500.00 4,800.00 5,100.00 5,400.00

IN

GROSS 138,720.0 154,140.0 169,560.0 184,980.0 200,400.0 215,820.0 261,900.0

PROFIT 0 0 0 0 0 0 0

UPCOMIN 1,430.00 1430.00 1,430.00 1,430.00 1,430.00 1,430.00 1,430.00

G
EXPENSES

NET 137,290.0 152,710.0 168,130.0 183,550.0 197.970.0 214,390.0 260,470.0

INCOME 0 0 0 0 0 0 0

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In January our sales increase of 39.35% and the cost of sales is increase of 22.63%. In February our sales
increase of 20.92% and the cost of sales is increase of 21.42%. In March our sales increase of 17.58%
and the cost of sales is increase of 17.30% and the cost of sales is increase of 17.96%. In April our sales
increase of 14.74% and the cost of sales is increase 14.99%. In May our sales increase of 12.85% and the
cost of sales is increase 13.04%. In June our sales increase of 17.38% and the cost of sales is of 11.53%.
In July our sales increase of 10.22% and the cost of sales is increase of 10.34%. In August our sales
increase of 9.27% and the cost of sales is increase of 9.37%. In September our sales increase of 8.48%
and the cost of sales is increase of 8.57%. In October our sales increase of 7.82% and the cost of sales is
increase of 7.89%. In November our sales increase of 14.51% and the cost of sales is increase of 10.86%.
In December our sales increase of 12.67% and the cost of sales is increase 9.79%.

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