Cravylicious

Business Plan
February 26, 2024

For
Dulay, Nhelea
Illustrisimo, Shamel Sofia
Limboy, Louie Greg
Luzon, Michelle Elizabeth
Adora, Andrie
Empag, Iya jane
Crisostomo, Erika
Lim, Riza
Pluma, Abel
Celis, Reymond

Las Navas, Northern Samar. 6420

(+63) 9854478046
cravylicio.uss@gmail.com
www.cravyliciouscompany.com

Grade & Section : ABM 11 – ASSET

Submitted to : Ms. Annabelle T. Buenaobra
 Date : February 28, 2024
I. Executive Summary

Veggielicious aims to give and serve a healthy and delicious snacks, providing
healthy and affordable snacks for everyone. Our mission is to serve a delicious and affordable
snacks that customers will love and enjoy, and at the same time meeting their expectation and
satisfactions in service and quality.

Veggielicious, we uphold a creativity, sustainability and customer satisfaction. These

values will serve as our guide for our business for a better and successful business.

Within its alluring burger food cater to a variety of tastes and preferences,
Veggielicious is set to serve an affordable snacks. Delicious freshly and healthy made burger is
available on our menu. This item is well prepared using only the best and healthy ingredients to
ensure outstanding flavor and quality. We work hard to create a welcoming environment where
customers may cherish a delicious food and have unforgettable experiences.

With its location, our business is well positioned in Las Navas National High
School. Our devoted members are enthusiastic about providing great hospitality and making sure
each customer is welcomed. Our business dedication to efficiency and attention to all details
makes them important for delivering a wonderful dining experience.

We’re concentrating on putting strategic initiatives into action to boost revenue

growth. We are looking for enough amount in financed to support our expansion plans and
satisfy our business needs. The funds will be used for equipment purchase and lease payment.
Veggielicious is ready for success in the fiercely competitive food business sector wjthin a strong
business plan
 II. Background of the business

Mission Statement

Our mission is to make our one day food business a total hit. We’ll hustle to get everything
set up on time and cook up some delicious snacks that everyone will love. We’ll treat our customer like
VIP. Making sure they leave with big smile and wanting to comeback. We’ll listen carefully to what they
say and to our snacks to make it even better, And also, we’ll keep our prices affordable but enough to
make some profit and speak happiness in our community.

Vision Statement

Our vision is to achieve success and profitabilty during one day food business
venture selling our best product maximizing revenue and providing a memorable experiences for
our customers.

Objectives

1. To satisfy our customer

2. To increase profitable pricing strategies, considering both cost and customers
willingness to pay.
3. To provide friendly, attentive and efficient service to every customer
4. To make adjustments and listen to our customer’s feedback
5. To serve them a delicious, snacks, that customers can enjoy.
III. Marketing Section

Industry

Our business, Veggielicious burger operate food industry. We offer a healthy burger
and calamansi juice since we’re students ourselves, we know what our fellow student wants
and that is quick and yummy burger between classes.

Seasonality

Our product ingredients are mostly be found at the market and convenience store.

Competitors

Our main competitors are our fellow Grade 11 Students who might also be selling on
the same day. Since we’re all students, trying to make a bit of extra money, we understand
the competition well.

SWOT Analysis

Strengths

- Snacks that will be offered are unique and delicious

- Veggielicious burger will provide an excellent customer service
- Our business will be easy to access because we will set up our snack
stand were student mostly hang out from them to grab a quick bite
between classes

Weaknesses
- Since were students, we don’t have a lot of money or time to invest in the
business
 - During school break, our sale might drop because (we’re still new) are
fewer snacks around to buy our snacks
- Some student might not know about as yet because we’re still new and
haven’t had chance to advertised much.

Opportunities

- Offering delicious snacks and excellent customer service could attract

more customers.
- Posting on social media to showcase our business and interact with
students that could help us grow our business

Threats

- Faces competition from other Grade 11 vendors

- Changes in economic or weather condition may affect customers’ wants

Marketing Plan

Target Market

Our target market ate those students and teachers at Las Navas National High School.

Product

Our product is Veggie Burger and Calamansi Juice has something tasty for everyone to
enjoy.
 Pricing
Veggie Burger
- 470 ÷ 30 = 15.6
- 15.6 x y = 20
- (15.6) × 4.4 = 20

- 470 ÷ 30 = 15.6
- 15.6 × 28 = 4.4
- 15.6 + 4.4 = 20
- 20 × 30 = 600
- 600- 470 = 130

Calamansi Juice
- 222 ÷ 30 = 7.4
- 7.4 × .40 = 2.9
- 2.9 + 7.4 = 10.3
- 10 × 30 = 300
- 300 – 222 = 78

Distribution Channel

Direct selling and online ordering and delivery.

Promotional Activities

We will promote our product through social media.

 IV. Operation and Production

Legal and licensing requirements

When starting a food business, it’s super important to follow all the rules and get the
right permit. First of you need to go to the barangay hall and get a barangay permit. Then head
over to the mayors office and grab a mayor's permit. This one’s like the big boss saying you’re
good to go with your business plans and don't forget to go to department of trade and industry to
register your business name. That's how everyone knows who you are and what you're cooking up
last but not the least you need to sort out your taxes within the bureau of internal revenue (BIR).
It’s like doing your homework but for taxes. Once you’ve got all these permits and registrations
sorted in registration sorted, you’re officially ready to rock your food business.

Management Details

General Manager
Ensure strategic goals are met by setting operational policies creating and
maintaining budgets managing employees and more

Assistant Manager
Helps to coach council and discipline employees
Food and beverage
Managing daily operations, developing menus, maintaining quality standards,
overseeing staff training monitoring inventory and cost control, ensuring compliance with health
and safety regulations and providing excellent customer service.

Kitchen Manager
Manage kitchen staffs and coordinate food orders, supervise food prep and cooking,
check food plating and temperature, established portion sizes schedule kitchen staff shifts, price
menu items and collaboration with the restaurant manager and order food supplies and kitchen
equipment, as needed.
Executive Chef
Overseas back of house operations, hire, strains and manages kitchen staff. sets the
staffing schedule, leads pre shift meetings, develop recipes and menus. determines plating and
presentation plan order and evaluate the quality of new food stocks the kitchen with necessary
supplies helps with financial planning and budgeting handles and improve result customer
complaints. make sure the kitchen staff follows all food safety laws. sets and implements the
kitchen policies and procedures.

Sous Chef
Direct the food preparation process and delegating tasks cooking and preparing high
quality dishes. Assisting the head chef to create menu items recipes and develop dishes
supervising at kitchen stations, supervising motivating and working closely with other chef of all
levels, being responsible for health and safety being responsible for food hygiene practices,
ensuring food quality and excellent standards are maintained for all dishes created assisting with
determining food inventory needs stocking and ordering and showing the kitchen meets all
regulation including sanitary and food safety guidelines.

Stocker
Sorts and stocks procedures on shells and in the back room, assists fellow
associates as needed throughout the store, maintains accurate log sheet of daily moves, scanning
inventory and counting accurately. Engages with vendors and drivers with a positive attitude.

Server
Takes food and beverage orders and delivers them to the kitchen. Delivers food
beverages condiments and other requested items to customers, ensures that food is prepared
correctly and to customers satisfaction returns in correct or improperly cooked orders to kitchen.
Organization Structure and Staffing
Manufacturing Procedure

Veggie Burger
Ingredients
Oil
Salt
Bun
Mayonnaise
Ketchup
Flour
Egg
Black pepper
Banana heart
Condensed Milk

Procedure

A) Preparing the Burger Sauce

1. Mix the ½ cup of mayonnaise with ¼ cup of ketchup.

2. Add 40 bsp. Of condensed milk to sweeten
3. While mixing, the abovesaid ingredients put a pinch of black pepper powder or
cheese powder.
4. Place the mixture in the well sealed container
5. Chill the container
B) Preparing Veggie Patty

1. Mix the 1kg firely chopped puso ng saging with eggs, beaten with ½ tsp of salt, 1
tsp of black pepper.
2. Gradually mix it with flour until its texture becomes soft and fluffy
3. Scoop 3 tsbp of the patty of the patty mixture and flatten and press as ready to fry.
4. Heat the saucepan, with a 3 tsp of cooking oil and fry the patty mixture, ready for
the bun.
C) Preparing the Burger Bun

1. Slice the bun into half

2. Put a tsp of cooking oil into the saucepan
3. Put the sliced bun into the bun
4. Flip the bun after some time
5. Put the bun into a tray
6. Insert the veggie patty into the pan
7. Pour over the burger sauce
8. Wrap now the burger as ready to serve

Calamansi Juice
Ingredients
Calamansi
Ice
White sugar

Procedure

A) Cut calamansi in half. Squeeze the juice from the calamansi. You can use citrus
squeezer or just use your hands. Strain the juice through a sieve to remove the seeds.

B) Making Juice - To the calamansi extract, add in sugar and mix till sugar is melted
completely. Pour in cold water and mix well. Taste and adjust the sugar and cold
water.
C) Serve - Fill your serving glass with ice cubes. Pour juice on top of ice and serve.

V. Financial Projection

Cash flow

Cash – in
- Sales : 328
- Capital : 1000
- Total : 1328

Cash – out
- Ingredients :46
- Packaging Material : 52
- Transportation Fee : 50
- Booth Making : 500
- Snacks : 100
- Total : 1,448

Sales Forecast

Veggie Burger
- 30 × 24 = 720
Calamansi Juice
- 30 × 10 = 300
VI. Implementation Timetable

DATE TIME ACTIVITIES PEOPLE REMARKS

INVOLVED

MARCH 4 2:00 – 4:00 PM Business Plan Michelle &

Shamel

MARCH 6 3:00 – 5:00 PM Canvas Michelle,

Shamel, Louie

Michelle,
MARCH 8 2:00 – 4:00 PM Shamel, Louie

3:00 – 4:00 PM Canvas Abel, Raymond

MARCH 10 1:00 – 3:00 PM Michelle,

Shamel, Nhelea,
4:00 – 5:00 PM Canvas Andrie
MARCH 14 2:00 – 7:00 PM Business Plan Iya, Michelle,
Making Shamel, Andrie,
Louie, Ericka,
Riza

Michelle, iya,
3:00 – 3:30 PM Canvas louie