A Business Plan for Wowa’s Kusina

Presented to the

Faculty of Senior High School Department

Of Arellano University - Jose Abad Santos Campus

In Partial Fulfilment of the

Requirement for the Subject

APPLIED ENTREPRENEURSHIP

By:

Hannah Kimae Mercado

Jeg Tecson

Joanna Marie Fetalvero

Aira Mae Regasa

 Chapter 1
I. EXECUTIVE SUMMARY

Wowa’s Kusina is a restaurant inspired with the traditional Filipino home-style

dining. It offers excellent Filipino dishes from the various regional cuisines at
affordable prices. Wowa’s Kusina will let you feel at
home with the taste of traditional Filipino foods and with its native ambience.

Wowa’s Kusina is a great place to eat, combining an at home atmosphere with

excellent traditional Filipino food. The goal is not only to have great tasting food, but
have efficient and friendly service because customer satisfaction is paramount. We
want to be the restaurant choice for all families and singles, young and old, male or
female. Employee welfare will be equally important to our success. Everyone will be
treated fairly and with the utmost respect. We want our employees to feel a part of the
success of Wowa’s Kusina. Happy employees make happy guests.
We will combine menu variety, atmosphere, ambiance and a friendly staff to create a
sense of 'place' in order to reach our goal of overall value in the home-style restaurant
experience. We want fair profits for the owners,
and a rewarding place to work for the employees.

The partners will be leasing a square foot space located at the Jetty Port in Barangay
Pook, Kalibo, Aklan. Wowa’s Kusina will be constructed out of native materials to
build a restaurant with an ambience of a bahay kubo.
Sales projections. Wowa’s Kusina envisions to become a popular Filipino
restaurant that provides an at home feeling to every Filipinos with the quality of foods
and services that it offers and to become well known to other nationalities the dishes
that the Filipino has.

II. SITUATIONAL ANALYSIS

A. PEST Analysis
POLITICAL
The restaurant is registered in the different government agencies and
followed the rules and regulation of sanitation and food safety. The office of
FDA and approved under the Food Safety Act of 2013. Republic Act (RA)
No. 10611, also known as the “Food Safety Act of 2013. This proved that the
food to be sold is safe and healthy for the choice of society.
ENVIRONMENT
The company is very aware of the raw materials used in the product. It
also submitted requirements and conducted ingredients and product test to
make sure that the production and serving process to the consumers will be
safe and be satisfied.
SOCIOCULTURAL
The company studied the beliefs and values reinforced by school, religion
and government. It concludes that the products will be secured and accepted
by different religions, culture and beliefs.
 TECHNOLOGICAL
The restaurant enjoyed the opportunities offered by technologies. The
restaurant is advance in gathering data and information, Advance security, it
can conduct business online and Advance technology used in order and
payment. This is to process the system and automatically manage the
restaurant.

B. COMPETITORS
Out of the number of entities participating in the food service industry in
Kalibo, Aklan, about 20% of which are the major competitors that serve
traditional menus. To name a few are as follows:
• Bahay-kubo
• Panimalai
• New Peking House
• Kusina sa Kalibo
• Ninos Ihaw-ihaw
• La Nenas Manokan

C. SWOT Analysis
Strength • Easy access of the location.
• Quality dishes at affordable prices.
• Large variety of Filipino cuisines.
• High level of customer service.
• Strong value on staff’s
empowerment.
Weakness • Recruiting and retaining quality
staffs.
• Unavailability of raw
materials/Shortage of Supplies.
• Power interruptions.
Threats • Government rules and
regulations.
• Surrounding small carenderias.
• Inflation of raw materials prices.
• Inflation of operating costs.
• Consumer’s mindset that meals
cook at home are safer and
healthier.
Opportunities • Branching out on other ports and
airports in the Philippines.
• Additional food services.

III. OBJECTIVES
• To enchant every guest with remarkable dining & hospitality experiences.
• To build three branches each part of the Philippines.
 • To better get to know the Filipino culture through Filipino cuisine at
affordable price.

Chapter 2
A. Organizational Chart

General Manager
(1)

Supervisor
(1)

Manager
(2)

Cashier
(2)

Server
(3)
B. JOB ANALYSIS
b.1 Job Description
GENERAL MANAGER
1. Managing the enterprise ensuring the highest levels of customer satisfaction and achieving
our turnover and profit targets.
2. Managing all purchasing, good stock control and rotation, continuity of supply, minimization
of waste and dealing with discrepancies and returns.
3. Ensuring suppliers’ credentials and establishing and maintaining good relations with
suppliers.
4. Ensuring stock is effectively displayed, including strong point of sale and comprehensive
price information.
5. Ensuring operational schedules are delivered consistently and promptly to achieve a clean,
and efficient environment.
6. Overseeing security and cash management including the opening up and closing of the
premises.
7. Maintain gross profit margins of the store and the café reporting these on a monthly basis,
along with a weekly analysis of sales.
8. Managing all relevant paperwork and audit information.
9. Ensuring a system of budgetary control and reporting on a monthly basis.
10. Keeping a database of the customers.
11. Organizing the recruitment, management, training, and appraisal of staff.
SUPERVISOR
1. Maintain a clean, organized and stocked environment and when necessary, assists in the
distribution of product.
2. Perform all POS duties, front and back of house functions including opening and closing
procedures, coordinating with the Corporate Office as necessary.
3. Establishes effective and positive communication amongst all team members.
4. Assists store manager in managing proper coverage and team member schedules ensuring
that the customer service standards and team members adhere to meal and break policy.
5. Ensures all cash handling procedures are upheld, accountable for store funds while running
a shift.
6. Follows and directs team members to follow store policies, procedures, and adhere to
merchandising and cleanliness standards.
7. Pro-active in solving customer problems and satisfying customers in various situations.
8. Tastes products on per shift basis for quality assurance.
MANAGER
1. Develops and execute sales and profit plans that are in-line with budgetary goals.
2. Ensures and is accountable for profitability of the store by growing sales and controlling
costs of goods, inventory levels, labour, supplies, and expenses.
3. Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools.
4. Oversees all cash and media management functions, able to perform all POS duties front and
back of house functions including opening and closing procedures, coordinating with the
Corporate Office as necessary.
5. Plans, executes and communicates all sales promotions and new product information
effectively and efficiently.
6. Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified
candidates.
CASHIER
1. Receive payment by cash, credit cards, vouchers, or automatic debits.
2. Compile and maintain non-monetary reports and records.
3. Answer customers’ questions, and provide information on procedures or policies
4. Sort, count, and wrap currency and coins.
5. Process merchandise returns and exchanges.
6. Request information or assistance using paging systems.
7. Stock shelves, and mark prices on shelves and items.
8. Compute and record totals of transactions.
9. Keep periodic balance sheets of amounts and numbers of transactions.
10. Greet customers entering establishments.
11. Resolve customer complaints.
SERVER
1. Transmits orders to the bar and kitchen by recording patrons’ choices; identifying patrons’
special dietary needs and special requests.
2. Keeps kitchen staff informed by noting timing meal progression.
3. Serves orders by picking up and delivering patrons’ choices from the bar and kitchen;
delivering accompaniments and condiments from the service bars.
4. Maintains table setting by removing courses as completed; replenishing utensils; refilling
water glasses; being alert to patron spills or other special needs.
b.2 Job Specifications
GENERAL MANAGER
1. Retail management experience in food sector.
2. Experience of staff management
3. A flexible and ‘hands-on’ approach in which, when necessary, all staff work at different
parts of the enterprise or business.
4. An understanding and enthusiasm for the aims, ethics, and unique business structure of real
food.
5. A passion for local seasonal food and an understanding of the provenance of food.

SUPERVISOR
1. College education preferred; 3 years retail management experience required.
2. Basic computer skills required
3. Must be able to work overtime, including weekends, evenings and special events if needed.
4. Well-organized, detail-oriented and be able to multi-task.
5. This position requires frequent standing and use of the hands and arms.
6. Must have excellent verbal and written English communication skills
MANAGER
1. College education preferred 3 years retail management experience required
2. Proficient on a computer; familiar with software programs such as Microsoft Word, Excel
and Outlook.
3. Must be able to work overtime, including weekends, evenings, special events if needed.
4. Well-organized, detail-oriented and able to multi-task.
5. Must have effective problem solving/decision making abilities
6. This position will require frequent standing and use of the hands and arms.
7. Must have excellent verbal and written English communication skills
CASHIER
1. Must be a graduate of any 2- or 4-years course.
2. Must have at least experience working as a store or boutique cashier
3. Must have knowledge in customers’ service

4. Knowledge in basic Mathematics

5. Good analytical skills.
6. Must have good communications skills knowledge in speaking English.
7. Must be highly motivated and must be keen to details.
8. Must be trustworthy.
SERVER
1. Good previous experience in similar type of post
2. Communication skills: Communication is key to server jobs
3. Good customer service
4. Good memory
5. Stamina
6. Teamwork
7. Cleanliness
C. COMPENSATION PLANS

Position Monthly Salary in Peso

General Manager (1) Php 20 000
Supervisor (1) Php 16 000
Manager (2) Php 15 000
Cashier (2) Php 10 000
Server (3) Php 8 000

D. POLICIES
• Whistle Blowing Policy
The Corporation has an established whistle blowing policy aimed at encouraging employees
to speak out and call the attention of the Management to any suspected wrongdoing which is
contrary to the principles of the Code of Ethics and violations of the Corporation’s rules and
regulations.
• Absence Policy
Timely regular attendance is an expectation of performance for all employees. To ensure
adequate staffing, positive employee morale, and to meet expected productivity standards. In
the event an employee is unable to meet this expectation, he/she must obtain approval from
their supervisor in advance of any requested schedule changes. HR consultations are available
to advise the supervisors regarding the evaluation of extenuating circumstances.

The following is a list of behaviours that the company considers unacceptable. Any
employee found engaging in these behaviours will be subjected to disciplinary action
including reprimand, warning, layoff, or dismissal:
1. Failure to be at the work place, ready to work, at the regular starting time
2. Wilfully damaging, destroying, or stealing property belonging to fellow employees or the
company.
3. Fighting or engaging in horseplay or disorderly conduct.
4. Refusing or failing to carry out any instructions of a supervisor
5. Leaving your work station (except for reasonable personal needs) without permission from
your supervisor.
6. Ignoring work duties or loafing during working hours.
7. Coming to work under the influence of alcohol or any drugs, or brining alcoholic beverages
or drugs onto company property.
8. Intentionally giving any false or misleading information to obtain employment or a leave of
absence.
9. Using threatening or abusive language toward a fellow employee.
10. Punching another employee’s time card or falsifying any record.
11. Smoking contrary to established policy or violating any other fire protection regulation.
12. Failing to wear clothing conforming to standards set by the company.
13. Being tardy or taking un excused absences from work.
14. Not taking proper care of, neglecting, or abusing company equipment and tools.
15. Using company equipment in an unauthorized manner.
16. Possessing firearms or weapons of any kind on company property.

Chapter 3
A. PRODUCT STRATEGY
 Wowa’s Kusina
Wowa’s Kusina is a restaurant offering every Filipino a place where they can have
their favourite Filipino cuisines and a place for foreigners where their pallets can explore our
dishes. It will serve varieties of Filipino dishes from various regional cuisines for breakfast,
lunch and dinner.

B. MARKET- BASED MISSION STATEMENT

“To serve well and authentic Filipino cuisine representing our cultures”

C. PRODUCT POSITIONING /UNIQUE SELLING PROPOSITION (USP)

Product Differentiation Wowa’s Kusina gives the utmost importance

to customer satisfaction. We go to local

green grocer every day to make sure the

meats (fish, beef, pork, chicken), fruits and

vegetables we use are fresh. We also take

extra care to make sure the dishes we swerve

you are hygienic.

Service Differentiation The company has partnered courier company

(Lalamove, JRS, and LBC) that offers real –

time tracking of package in its phone

application gives assurance to customers in

knowing where exactly the package is at a

given time.

Channel differentiation The products are available in SM supermall

across the country and online stores. It is also

available during the annual bazaar at World

Trade Centre and SMX Convention Centre,

MOA.
 People Differentiation The company employees are well trained in

customer service. It conducted seminars and

workshop yearly. This is to be warm to the

customer, strike simple conversation and

embodying the casual vibe of our business.

Image Differentiation The company promotes celebrities as the

ambassador of the product to create

favourable image among generations of

consumers.

D. TARGET MARKET (Demographic, Psychographic, Behavioural & Technological)

Wowa’s Kusina primary target are men and women. The market is segmented into three,
Adult, young kids and teens.
Adults (age 25 to 60)
They account for almost half of the total business. The business appeal to this
consumer age group through hip, contemporary designs that is consistent in advertising décor
and working to keep its products current as a status symbol. Customers tend to urbanites with
working high income professional careers and focused on social welfare.
Young Adults (age 18 to 24)
The corporation positions itself as a place for college students hang out, studies to
write term papers and meet people. It appeals to this consumer directly through introducing
technology as soon it counts available, focusing on social networking and actively cultivating
a cool image.
Kids and Teens (age 0 to 17)
They are also part of the market sales because our products are served also for kids.
Kids go with their parents; both the mother and child leave with a cup in hand. Teens
meanwhile use the shop as a place to hang out with their friends or even it is a place for
studying.
Consumer Liezel Reymalyn Rondilla
Profile Dominguez Teologo
Lagajeno
Demographics
Age/Marital 35, single mom 20, single
Status with 5 kids
Gender Female Female
Socioeconomic Middle Class Middle Class
class
Occupation Factory Worker Working Student

Psychographics
Work Activities ➢ Manage ➢ Washer
household
➢ Janitor
➢ Puts ink in
pen
➢ Making
boxes

Leisure ➢ Going too ➢ Shopping

Activities fast food online
➢ Going to ➢ Dinner outside
restaurant with family
➢ Shopping
online
Personality ➢ Working ➢ Kind
hard
➢ Responsible
➢ Kind
Emotional needs ➢ Make her ➢ Eat safe food
family safe
from
harmful
chemicals
Core desires ➢ To have a ➢ Making her
good own Business
future for
his ➢ Be successful in
children her chosen
career
 Behavioural
Idea of Product ➢ To eat the ➢ Can eat
best food delicious food
(Boost Immune for her at cheap cost
System) kids

Activities When • Goes to the ➢ If I need to buy

buying store to something
try/
➢ Carefully reads
smell/feel
product
the
description
products
• Carefully
reads
product
description
• Asks a lot
of
questions

Chapter 4
I. PRICING STRATEGY
The menu is a main driving force in getting customers in the door, and they want to pay
for the quality they are receiving. The prices on the menu directly affect our restaurant’s
profitability and these guidelines can help you get the most out of our pricing decisions.
Wowa’s Kusina will be using the competition pricing method which is the price slightly lower
than the competitors and pricing a little bit higher seasonal dishes to maximize profit.

PRODUCT LIST
Breakfast Menus
KanKamTuy (Kanin + Kamatis + Tuyo)
TapSiLog (Tapa + Sinangag + Itlog)
ToSiLog (Tocino + Sinangag + Itlog)
HotSiLog (Hotdog + Sinangag + Itlog)
BangSiLog (Bangus + Sinangag + Itlog)
DangSiLog (Danggit + Sinangag + Itlog)
SpamSiLog (Spam + Sinangag + Itlog)
ChoSiLog (Chorizo + Sinangag + Itlog)
CornSiLog (Corned Beef + Sinangag + Itlog)
AdoSiLog (Adobo + Sinangag + Itlog)

Lunch and Dinner Menus

Pork Menudo
Inihaw na Bangus
Bistek
Inihaw na Pusit
Kare-kare
Inihaw na Baboy
Bicol Express
Inihaw na Manok
Crispy Pata
Inihaw na Liempo
Pork Giniling
Dinuguan
Sinigang na Baboy
Tinolang Tahong
Sinigang na Bangus
Lechon Kawali
Nilagang Baboy
Beef Pares
Nilagang Baka
Beef Kaldereta
Laing
Ginataang Tilapia
Lumpiang Shanghai
Chicken Pochero
Lumpiang Sariwa
Adobong Baboy
Escabeche
Adobong Manok
Relleno
Adobong Pusit
Pinakbet
Binagoongang Baboy
Ginisang Monggo
Chicken Afritada

Beverages
Cold Drinks Hot Drinks
Mango juice Coffee
Buko juice Hot Choco
Sago’t gulaman Tea
Iced tea
Banana shake
Lemonade
Water
 PRODUCTION PROCESS

Lechon Kawali
Ingredients:
2 lbs. pork belly
2 tablespoons salt
2 tablespoons whole pepper corn
5 pieces dried bay leaves
3 cups cooking Oil
34 ounces Water
Instructions:
• Pour water on cooking pot. Boil
• Add the pork belly and 1 tablespoon of salt. Put some pepper and bay leaves. Boil for
30 minutes or until meat gets tender
• Remove the meat from the pot and let it cool down for a few minutes
• Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all
sections
• Start to deep fry the boiled meat. Heat oil on a cooking pot.
• Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy.
Turn the meat over to completely fry the opposite side until crispy. Note: be extra
careful when frying as oil can splatter. You can use the cover of the pot to cover it
while oil splatters, but do not cover completely as steam will be trapped. It will cause
more splatters.
• Remove the meat from the cooking pot. Arrange on a wire rack to cool down. Slice
according to desired portions
• Serve with lechon sauce. Share and Enjoy!

Bistek
Ingredients:
1 1/2 lbs beef sirloin thinly sliced
5 tablespoons soy sauce
4 pieces calamansi or 1-piece lemon
1/2 tsp ground black pepper
3 cloves garlic minced
3 pieces yellow onion sliced into rings
4 tablespoons cooking oil
1 cup water
1 pinch salt
Instructions:
• Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least
1 hour. Note: marinate overnight for best result
• Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes
soft. Set aside
• Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where
the onions were fried for 1 minute per side. Remove from the pan. Set aside
• Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
• Pour the remaining marinade and water. Bring to a boil.
• Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
• Season with ground black pepper and salt as needed. Top with pan-fried onions.
• Transfer to a serving plate. Serve hot. Share and Enjoy!

Beef Kaldereta
Ingredients
2 lbs beef cubed
3 pieces garlic cloves crushed and chopped
1 piece onion finely chopped
2 cups beef broth
1-piece red bell pepper sliced
1-piece green bell pepper sliced
1 cup tomato sauce
½ cup liver spread processed using blender
1 teaspoon chili flakes
3 pieces dried bay leaves
2 cups potatoes sliced
2 cups carrots sliced
1/4 cup cooking oil
⅔ cup green olives
salt and pepper to taste

Instructions:
• Heat the cooking oil in the cooking pot or pressure cooker.
• Sauté the onion and garlic.
• Add the beef. Cook for 5 minutes or until the color turns light brown.
 • Add the dried bay leaves and crushed pepper. Stir.
• Add the liver spread. Stir.
• Pour-in the tomato sauce and beef broth.
• Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1
to 2 hours if using an ordinary pot).
• Add potato and carrots. Cook for 8 to 10 minutes.
• Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for
5 minutes more.
• Add salt and pepper to taste
• Serve Hot. Enjoy!

BEVERAGES
Banana shake
Ingredients:
1 large ripe banana
1/2 cup low-fat milk
1 cup ice cubes
1 cup plain yoghurt
1 tablespoon sugar or natural honey
Instructions:
• Peel the banana, making sure you remove the strands as well. Add it to a food
processor or blender in bite-sized chunks.
• Add the milk, ice cubes, yogurt, and sweetener.
• Blend and serve.

Sago’t gulaman
Ingredients:
3 cups medium tapioca pearls
1 sachet gelatin powder
3 cups brown sugar
1 tbsp vanilla extract
2 to 3 cups water
Instructions:
• Cook the tapioca according to package instructions or refer to the Taho recipe. Set
aside.
• Cook the gelatin according to package instructions. Set aside.
• Place the brown sugar in a cooking pot and caramelize using low heat.
 • When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until
the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn.
• Turn off heat and let cool.
• In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar
mixture, and a cup of cold water. Stir.
• Serve. Share and enjoy!

Lemonade
Ingredients:
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
2 to 3 cups cold water (to dilute)
Instructions:
• Make "simple syrup"
Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar
dissolves completely and remove from heat.
• Juice the lemons
While the water is heating for the simple syrup, juice your lemons. Depending on the size of
the lemons, 4 to 6 of them should be enough for one cup of juice.
• Combine lemon juice, simple syrup, water
Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold
water and taste. Add more water if you would like it to be more diluted (though note that
when you add ice, it will melt and naturally dilute the lemonade).
If the lemonade is a little sweet for your taste, add a little straighter lemon juice to it.
• Chill
Refrigerate 30 to 40 minutes.
Serve with ice, sliced lemons.
 Raw Materials Resources
Beverages
Banana Shake

Raw Materials Supplier Office Address Price

Banana Buhisan Fruit and 542 Brgy. P 35/K

vegetables Dealer
Pinagkaisahan

Cavite City.

Evaporated Milk Queen Diary 7543 Makabuhay St. P 33/ 370 ml

Calamba, Laguna
Crushed Ice K & K Ice Trading West Rembo, Makati P 20/ Bag (5kg)
In District 2 of Makati.
Straw 4th Gen Plastic Factory 3425 Langka St. Pasay P 35/100pcs
City

Sago’t Gulaman

Raw Materials Supplier Office Address Price

Sago Lyra Lubiano 18P Miller st. Brgy. P80/Kg

Bungad SFDM
Quezon City.
Gulaman Mr. Gulaman 1841 Pilar Hidalgo Lim P150/ 10 pcs
Street, Malate Manila

Brown Sugar ALEJANDRO LAO 515 LAVEZARES ST, P45/kilo

WHOLESALE OF BGY 271, ZONE 025
SUGAR SAN NICOLAS,
MANILA,
Ice Cube K & K Ice Trading West Rembo, Makati P 10/Kilo
In District 2 of Makati.

Mineral Water Mineral Water Sampaloc st. S.A.V P 35/Per Gallon

Makati City
Lemonade

Raw Materials Supplier Office Address Price

Lemon Farm2Metro Pasig City, P 70/ 500 grams

Manila, Philippines
Sugar ALEJANDRO LAO 515 LAVEZARES ST, P50/ Kilo
WHOLESALE OF BGY 271, ZONE 025
SUGAR SAN NICOLAS,
MANILA,
Mineral Water Mineral Water Sampaloc st. S.A.V P 35/Per Gallon
Makati City

DISTRIBUTION STRATEGY

PRODUCTION STORE
SUPPLIERS CONSUMERS
FACILITIES FRONTS

STORE LAYOUT
 Chapter 5
I. INTEGRATED MARKETING COMMUNICATIONS STRATEGY
A. ADVERTISING (Advertising Objective, Advertising Message Advertising
Media)

Wowa’s Kusina
The restaurant will invite the customers go in and we will acknowledge their presence with the

warmest greeting, accommodate and give our excellent customer service.

B. PUBLIC RELATIONS

PRESS LAUNCH The company products are featured in some TV

segments in every launching process and release

of new dishes.

EVENTS AND EVENT SPONSORSHIP Products are promoted through annual bazaar at

SMX Convention Center and World Trade Center.

SOCIAL MEDIA ACCOUNTS Social media accounts like facebook used by the

company to engage audience through posting of

pictures and videos with the use of brand- owned

hashtags.
C. CONSUMER SALES PROMOTIONS

Samples Customers may be given away for free or may be availed at a low

cost (P 10/small size of coffee Juice, when new flavours are

launched.

Coupons Customers may be given away freely or can be obtained from

flyers, magazine pages or supermarket receipts.

Bundling or Price Packs Customers will be given 50 % discount per item.

Premiums Customers may be received a tumbler or cups.

Promotional Products or Customers may be a given away like shirts, pens, notepad, mugs,

advertising specialties calendars, key chains and tote bags.

Point –of – purchase Customers may be received points when they purchase products

(POP) Promotions during the products promotions at malls.

Contests Customers may be received sponsorship when they hit 1k likes of

products videos, photo with hashtags through sharing and posting

in social media account.

Games Customers may have a game during the purchasing process which

give them a chance to win a prize.

Raffles Customers are required to fill out a coupon obtained from store

through purchase of required products, which will be drawn at a

later date.
 D. DIGITAL MARKETING

The company decided to advertise via social media as our digital channel in utilizing

customers. Nowadays, people most often used internet networking through Facebook.

II. PROPOSED BUDGET

ITEM UNIT COST TOTAL COST

Advertising

TV ad Production P 2, 000, 000 P 2, 000, 000

TV ad cost P 55, 000,000

TV Station 1 (Magandang Buhay – ABS CBN)

● 5 (Frequency) x 20 days x P 300,000

TV Station 2 (Salamat Doc – GMA) P 30, 000,000

● 5 (Frequency) x 20 days x P 250, 000

P 25,000,000

Public Relations

Media Launch P 275,000

● Venue: P 150,000 P 150,000

● Food: P 1,000 x 50 pax P 50,000

 ● Press Kit: P 2,500 x 30 pax P 75,000

Sales Promotions

P 55, 000

● Coupon printing: 100 000 x P 0.25 P 25,000

● Coupon design (by ad agency): P 30, 000 P 30, 000

Digital Marketing

● Facebook ad: P 800/day x P 60 days P 48,000 P 48,000

Contingency P 22,000

Total P 57,400,000

The amount to be prepared by the company budgeted for marketing department is P

57,400,000 as shown above.

III. MARKETING TEAM PROFILE

MARKETING MANAGER: Hannah Kimae Mercado

TEAM MEMBERS:

Jeg Tecson

Joanna Marie Fetalvero

Aira Mae Regasa