BLUENANA HAVEN

EXECUTIVE SUMMARY

Business Concept
Our business is a meticulously planned entrepreneurial venture that is aimed at
introducing a new and unique culinary experience to the market in Bato National High
School. We acknowledge the growing demand of innovative food and beverage
choices, as well as the popularity of street food culture. Banana cue is considered to be
a Filipino street food delicacy which consists of caramelized bananas on skewers filled
with evaporated milk, and has become more and more well-known throughout the
country's provinces. Similarly, Blue Lemonade appeals to consumers that seek exotic
beverage options especially with its vibrant color and refreshing taste.

Target Market
The target market for our business primarily consists of the students, faculty, and
staff of Bato National High School. The school has an approximate enrollment of 1,000
students, along with a faculty and staff population of around 50 individuals. Therefore,
our target market size encompasses approximately 1,000 potential customers within the
school community.

This demographic represents a captive audience that possesses distinct

characteristics and preferences conducive to the success of our business. By
strategically positioning our offerings to cater to their needs and preferences, we aim to
capture a significant share of this market and establish a strong presence within the
school environment.

Unique Selling Proposition

Ripe bananas that are purchased locally will be used so that each taste is
authentic and fresh. Our production process will also follow to the strict quality
standards to maintain consistency and flavor integrity. By doing and implementing
strategic marketing efforts, including social media posts and participation in the physical
sale of our products. This will be located within the premises of Bato National High
School, as our business operates in a strategic location that ensures that we have the
maximum visibility as possible and accessibility to our target market of fellow students,
faculty, and staff.

Financial Summary
Our business at Bato National High School plans to sell the snacks and drinks for
15 Philippine Pesos each, aiming to sell 50 to 75 items daily to students, teachers, and
staff. This should bring in a daily revenue of 750 to 1,200 Philippine Pesos. To cover
costs like ingredients and packaging, we need around 800 to 1,000 Philippine Pesos
daily. After expenses, we expect a daily profit of about 200 to 400 Philippine Pesos.
With an initial investment of 800 to 1,000 Philippine Pesos, we hope to break even by
selling 50 to 75 items daily, while aiming for steady growth and reinvesting profits for
expansion. Overall, our business is set for sustainable success within the school
community.
 BUSINESS DESCRIPTION

Mission Statement
Our mission at Bato National High School's entrepreneurial venture is deeply
rooted in providing not just sustenance to the students but also a delightful experience
for our fellow students by offering more than just snacks, we aim to provide moments of
joy and satisfaction during the hectic school day and create fond memories for our
peers. This project also serves as a platform for developing essential entrepreneurial
skills amongst us as Senior High School students. Through hands-on experience in
managing a business, we have a goal to instill valuable lessons in leadership,
teamwork, and innovation, so that we are prepared for the future endeavors and
tribulations in the business world.

Vision Statement
Looking ahead, our vision is to establish a lasting presence within the school.
However, our vision also extends beyond completing this as part of our school project.
We aspire to cultivate a culture of entrepreneurship, leadership, and teamwork within
our school community that will continue even after our project is finished. By instilling
these valuable skills in ourselves and our peers, we have a goal to enable the future
students to pursue their very own entrepreneurial aspirations, which should result to a
legacy of innovation and success at Bato National High School.

Legal Structure
Our business operates as a sole proprietorship, with us as senior high school
students assuming full ownership and responsibility for the venture. This structure
provides a clear and straightforward framework for decision-making and management,
which allows for quick and decisive actions to be taken. As the sole proprietors of the
business, the student entrepreneurs could have complete control over all the various
aspects of the business, from product development to marketing strategies and financial
management.
Location
This business will also be located within the premises of Bato National High
School, as our business operates in a strategically chosen area with high foot traffic
during break times and after-school hours. This location is the best option as it ensures
maximum visibility and accessibility to our target market of fellow students, faculty, and
staff. Being near our classrooms also makes it easy for us as student entrepreneurs to
run our business smoothly and without much hassle.

By positioning our business in such a central and convenient spot, we wanted to

capture the attention of potential customers and provide them with convenient access to
our delicious offerings of Banana Cue filled with evaporated milk paired with refreshing
Blue Lemonade. Overall, this location should serves as an ideal location so we can
maximize the convenience and accessibility for both us and our valued patrons.

Figure 1. This chart shows a competitor analysis.

MARKET ANALYSIS
Industry Overview
Our business operates in the food and beverage industry to high school students
at Bato National High School. We focus on making tasty and easy-to-eat treats that
students like. In our school, things change a lot, so we have to be creative with what we
offer and be ready for the constant need for adapting to the changing tastes and
preferences based on what the student body likes.

Target Market Segmentation

Our primary target market consists of Bato National High School students aged
12 to 18 and the faculty (teaching and non-teaching staff, if allowed). Within this
demographic, we identify sub-segments based on varying preferences for snacks and
beverages. These may include those students looking for quick energy boosts during
breaks, or maybe those who have recently tried and loved an uncommon but quite tasty
snack or even individuals who only want a cold drink that is much more tasty than water
to satisfy thirst. By understanding and addressing the diverse preferences within our
target market, we could tailor our products to meet the specific needs of each segment.

Our target market desires not only sustenance but also a break from the routine,
and those who seek flavorful and enjoyable snacks so to enhance their daily school
experience. There is a need for convenient, affordable, and appealing snacks that align
with the tastes of high school students of BNHS.

Market Needs
We caters to the students, teachers, and staff of Bato National High School who
are looking for tasty snacks and drinks during their breaks. People have a shared desire
for convenient, affordable, and flavorful refreshments that offer a moment of relaxation
and enjoyment during break times and after-school hours. Students need quick snacks
to keep them going through the day, and teachers and staff want something to munch
on between classes. Our banana cue and blue lemonade combo offer a mix of familiar
flavors with a twist, giving everyone a tasty treat they'll love. Banana cue, with its
nostalgic appeal and satisfying sweetness, paired with refreshing blue lemonade,
provides the perfect combination of familiarity and novelty desired by the target market.

Competitive Analysis
In our school, we might have other students selling their snacks and drinks, which
are considered to be our direct competitors. Additionally, there could also be nearby
shops or vendors and/or established brands selling similar things, which are considered
to be our indirect competitors. However, we have some good things going for us. We're
close to the students who are our main customers, as such we have a deep
understanding of student preferences, and the agility to adapt quickly to changing
trends. On the other hand, we might not have as much money or material due to limited
resources as our other competitors, which could be a potential weakness in our
business.

BlueNana Haven School Canteen Food Vendors Uncle Brew

Price ₱15 ₱ 10 - ₱25 ₱5 - ₱15 ₱19 - ₱39
Location Within Bato National Food Vendor Outside
Bato National High School Stalls Outside the
High Canteen Bato National School
School Area High School
Quality Mid Mid to High Low to Mid High
Food Tropical Variety Street Dessert
Type /Filipino Food/Filipino /Beverages
Figure 2. This chart shows a competitor analysis.

SWOT Analysis

Strengths
Our business has a strong brand reputation that draws clients and encourages
loyalty. We also offer cutting-edge products to give us a competitive advantage. We
also have effective operations, which we achieve by cooperating with our fellow group
members. We are skilled, and it's thanks to our experiences, it also adds to our
profitability and productivity. In addition, we prioritize the needs of our customers to
ensure their pleasure and return business. By forming strategic alliances and being
flexible, we also help our business grow and take advantage of new opportunities in a
market that is always changing. Through the utilization of these advantages, our
business can set itself up for long-term prosperity and expansion.

Weaknesses
Our weaknesses are frequently caused by problems like inadequate money
management, where excessive debt or inadequate budgeting can put a drain on
resources and impede progress. Because of our poor time management, we are also
unprepared. Dependencies on important employees or outside variables, such as
recessions, present serious hazards to our company. To ensure long-term success and
resilience, addressing these shortcomings calls for proactive steps including
strengthening marketing campaigns, developing and diversifying risk factors, and
improving financial planning.

Opportunities
In a small team business there are chances, for creativity, adaptability and
teamwork. With tape team members can easily adjust to market shifts, experiment, with
fresh concepts and change direction as needed. Every individual can play a role
promoting a feeling of ownership and responsibility. Moreover the knit atmosphere
usually results in bonds improving communication and problem solving skills. Taking
advantage of these prospects can drive a small team business towards triumph in an
competitive setting.

Threats
In a business team there are potential risks to consider. These could include
dealing with resources such, as constraints or a shortage of staff which can make it
tough to stay competitive against bigger corporations. Moreover fluctuations in the
market shifts in consumer preferences and regulatory obstacles can all present
challenges. Internally issues like conflicts among team members, gaps, in leadership or
a lack of skills can hinder progress. Furthermore the rise of disruptions and
cybersecurity risks adds to the list of concerns businesses need to address. Being
vigilant, adaptable and strategically planning ahead are essential for small businesses
to effectively navigate and manage these threats.
 MARKETING AND SALES STRATEGY

Marketing Plan
Our marketing strategy will focus on low-cost and simple tactics to reach our target
market. We will rely on word-of-mouth within the school community by personally
informing our classmates, teachers, and staff about our products and take advantage of
social networking and relationships among the students. Alternatively, the same effect
can be done by utilizing different approaches. Tactics such as using social media
platforms popular amongst the high school students like Facebook while promoting in
our respective accounts and/or Facebook pages in order to showcase our products and
engage with our audience.

Sales Strategy
To sell our products, we'll walk around with our product within the school
premises during peak hours, such as break times and after-school activities. This
physical sale will be able to feature attractive displays of our Banana Cue filled with
evaporated milk and Blue Lemonade, enticing students with their delicious aroma and
vibrant colors.

Customer Acquisition
We will focus on acquiring customers through personalized interactions and
exceptional customer service. Our goal is to make their experience with us as enjoyable
as possible, so they'll feel happy and satisfied with their purchase. By building positive
relationships with our customers through these interactions and excellent service, we
hope they'll become regular buyers and spread the word about our snacks and drinks to
their friends.

Branding
 Our brand, BlueNana Haven, is all about providing a haven of comfort and
relaxation within the bustling environment of Bato National High School. We aim to
position ourselves as the go-to for students, teachers, and staff seeking a moment of
respite during their busy school day. Our brand identity revolves around offering familiar
yet innovative snacks and beverages that evoke feelings of nostalgia and delight. We
strive to create an inviting atmosphere where customers can unwind, indulge, and
recharge, all while enjoying our signature banana cue and blue lemonade combo. With
a focus on quality, affordability, and convenience, we aim to establish BlueNana Haven
as the ultimate destination for delicious treats and a brief escape from the rigors of
school life.

Promotional Plan
Additionally, to get more people interested in buying our snacks and drinks, we'll
offer them some special deals when the school is busiest. For example, if someone
buys more than one snack or drink, we'll give them a discount. Or we might offer a deal
where they can get a snack and a drink together for a cheaper price than if they bought
them separately. These kinds of offers can encourage students to buy more from us.
 OPERATIONS PLAN

Production/Service Delivery Process

The members of the group will collaborate to create and carry out the process. To
ensure efficacy and efficiency, this could entail regular progress checks, work
delegation, and brainstorming meetings.

Quality Control Measures

We'll put in place thorough quality control procedures, such as routine inspections,
quality audits, and customer feedback systems. Additionally, in order to guarantee
adherence to these standards at every level of the production/service delivery process,
we will clearly define quality standards and teach team members.

Supplier Relationships
By keeping lines of communication open, negotiating reasonable conditions, and
making on-time payments, we will develop strong relationships with suppliers or
vendors, or the members of the group. In order to guarantee the dependability and
caliber of the goods or services rendered, regular assessments of the performance of
suppliers will also be carried out.

Technology
To improve efficiency and streamline operations, our company/group will make
use of technology such as production automation tools, Customer Relationship
Management (CRM) software, and inventory management systems. We will also make
any necessary investments in technological advancements or upgrades to maintain our
position as market leaders.

Facilities
The organization members' homes or properties. We'll also make sure these
facilities abide by all legal and safety specifications.
 MANAGEMENT AND ORGANIZATION

Management Team
In our team of five, Ashlee Nicole Trocio serves as the leader, overseeing overall
direction and decision-making. Radie Jay Genon is our Finance Manager, ensuring
sound financial practices. Gabriel Genon Cañezares handles Marketing, driving our
brand visibility. Rhandall Clarence Lacanglacang is the Operations Manager, focusing
on efficient workflows. Lastly, Reynaldo G. Gines Jr. leads our Research and
Development, innovating and enhancing our products/services.

Organizational Structure
Leader/Manager: Responsibilities include overall team coordination, decision -
making, and strategic direction.

Advisory Board/External Support

Team Members: Individual contributors responsible for specific tasks or areas of
expertise. This simple structure allows for clear communication, efficient decision-
making, and a direct reporting line to the leader. In a team of 5, establishing an external
advisory board can provide valuable perspectives. Consider including industry experts,
mentors, or professionals who can offer guidance on strategic decisions, growth
opportunities, and potential challenges. This diverse external support network can
enhance decision-making and foster innovation within the team.
 FINANCIAL PLAN
Revenue Model
Projected Daily Revenue
BlueNana Haven
Projected Projected
Volume Revenue
Cost per Mark-up Selling (D) (E)
Unit 43% Price Average
Products
(A) (B) (C) No. of
(Daily)
Items Sold
(Daily)
(A) (B)=(A × .43) (C)=(A+B) (D) (E)=(C × D)
Bananacue 7.00 3.00 10.00 60 600.00
Blue Lemonade 3.50 1.50 5.00 50 250.00
Total 10.50 4.50 15.00 110 850.00

This table offers insights into the expected daily sales volume and corresponding
revenue generated from each product. By analyzing this data, the business can make
informed decisions regarding pricing strategies, inventory management, and sales
projections on a day-to-day basis.

Projected Monthly and Yearly Revenue

BlueNana Haven
Projected Projected Projected Projected
Volume Revenue Volume Revenue
Selling
Average Average
Price
No. of No. of
Products (C) (Monthly) (Yearly)
Items Sold Items Sold
(Monthly) (Yearly)
(C)=(A+B (F)=(D × (H)=(D ×
(G)=(C × F) (I)=(C × H)
) 30 days) 365 days)
Bananacue 10.00 1,800.00 18,000.00 21,900.00 219,000.00
Blue Lemonade 5.00 1,500.00 7,500.00 18,250.00 91,250.00
Total 15.00 3,300.00 25,500.00 40,150.00 310,250.00

This table provides a broader perspective on the expected revenue streams,

allowing the business to forecast its financial performance over longer timeframes. By
analyzing monthly and yearly trends, BlueNana Haven can identify seasonal
fluctuations, set targets for growth, and develop strategies to optimize revenue
generation throughout the year.
Start-Up Cost
Cost of Materials
Materials Price
Plantain Banana Php 25.00 per kilo
Edible Oil Php 20.00 per bottle
Brown Sugar Php 30.00 per kilo
Condensed Milk Php 50.00 per can
Blue Lemonade Juice Powder
Php 150.00 per sachet
Mix
Ice Php 3.00 per piece
Plastic Cellophane Bags Php 50.00 per 100 pieces
Drinking Cups Php 1.00 per piece

Based on the prices above, we estimated the costs incurred for each product
we'd sell. Here are the estimates:
Estimated Cost of Materials per Unit Produced
Material Bananacue Blue Lemonade
Plantain Banana Php 3.00 —
Edible Oil Php 1.00 —
Brown Sugar Php 1.00 —
Condensed Milk Php 1.90 —
Blue Lemonade Juice Powder Mix — Php 3.00
Ice — Php 0.30
Plastic Cellophane Bag Php 0.10 —
Drinking Cup — Php 0.20
Total Estimated Cost for Each
Php 7.00 Php 3.50
Unit Produced

The estimated cost of materials per unit produced provides a concise breakdown
of the expenses required to manufacture each Bananacue and Blue Lemonade. This
analysis helps BlueNana Haven understand the production costs for each item, aiding in
pricing decisions and profit margin management.
Financial Projections

Projected Three Year Income Statement

BlueNana Haven
Year 1 Year 2 Year 3
Total Revenue 310,250.00 325,762.50 342,050.63
Total Cost of
154,700.00 162,035.25 170,153.81
Goods Sold
Gross Profit 155,550.00 163,727.25 171,896.82
Operating
60,000.00 63,000.00 66,150.00
Expenses
Net Income 95,550.00 100,727.25 105,746.82

Projected Three Year Cash Flow Statement

BlueNana Haven
Year 1 Year 2 Year 3
Cash Inflows 310,250.00 325,762.50 342,050.63
Cash Outflows 214,700.00 225,035.25 236,153.81
Net Cash Flow 95,550.00 100,727.25 105,896.82

Projected Three Year Balance Sheet

BlueNana Haven
Year 1 Year 2 Year 3
Cash 95,550.00 100,727.25 105,746.82
Inventory 1,000.00 1,000.00 1,000.00
Total Assets 96,550.00 101,727.25 106,746.82
Accounts
— — —
Payable
Owner’s Equity 96,550.00 101,727.25 106,746.82
Total Liabilities
96,550.00 101,727.25 106,746.82
& Equity

Funding Requirements
The funding requirements for BlueNana Haven are currently met with the initial
investment ranging from 800 to 1,000 PHP, ensuring coverage for startup costs and
initial operational expenses. However, as the business grows, there may arise a need
for additional funding to support expansion initiatives, such as increasing production
capacity, diversifying product offerings, or scaling marketing efforts.
Break-Even Analysis

Break-Even Analysis Amount (PHP)

Total Fixed Costs 60,000.00
Selling Price per Unit 15.00
Variable Cost per Unit
Bananacue 7.00
Blue Lemonade 3.50
Contribution Margin per Unit
Bananacue 8.00
Blue Lemonade 11.50
Break-Even Point (Units)
Bananacue 7,500.00
Blue Lemonade 5,217.39

This table outlines the break-even analysis for BlueNana Haven, indicating the
total fixed costs, selling price per unit, variable cost per unit, and contribution margin per
unit for Bananacue and Blue Lemonade. It then calculates the break-even point in units
for each product, demonstrating the number of units that need to be sold to cover the
total fixed costs. This analysis helps the business understand the sales volume required
to reach the break-even point and guides decision-making regarding pricing strategies,
cost management, and revenue targets.
 RISK ANALYSIS

Identify Risks
The analysis identified overlaps between improper handling, contaminated
ingredients, and inadequate frying temperatures, all of which could heighten the risk of
foodborne illness. To ensure safe enjoyment, the research proposes a three-pronged
approach: prioritizing hygienic practices during preparation, implementing clear labeling
for consumer awareness, and employing proper cooking techniques to eliminate
potential pathogens. Through this collaborative effort between vendors and consumers,
the risks associated with banana cue consumption can be effectively minimized.
● Risk Assessment
○ Likelihood: How probable is it that someone could get food poisoning
from your Banana Cue?
○ Severity: How serious could the consequences be? (mild stomach upset
vs hospitalization)

Risk Mitigation Strategies

Our risk management strategies focus on proactive measures to mitigate the
identified risks. We implement stringent food safety protocols to minimize the risk of
contamination during food preparation. This includes maintaining strict hygiene
standards, ensuring the quality and freshness of ingredients, and adhering to proper
cooking techniques. Additionally, we use blunt-ended skewers and provide warnings to
customers to prevent any potential choking hazards. To maintain food safety, we will
also prioritize keeping our Banana Cue at the safest serving temperatures possible, in
order to reduce the risk of bacterial growth and foodborne illness
● Risk Management
○ Implementing food safety protocols.
○ Maintaining proper hygiene during preparation.
○ Using blunt-ended skewers and providing warnings
○ Keeping Banana Cue at safe serving temperatures
Contingency Plans
In the event of unforeseen risks or incidents, we have contingency plans in place
to effectively respond and mitigate any potential harm. Our risk communication strategy
involves providing clear and concise information on food handling and storage through
packaging labels. We also include allergen labeling to inform customers of any potential
allergens present in our products. Additionally, warning labels about skewers are
prominently displayed to alert customers to potential choking hazards. Instructions for
safe consumption, such as avoiding burns, are provided to ensure that customers can
enjoy our products without any safety concerns. Through proactive risk communication
and clear labeling, we aim to uphold our commitment to customer safety and
satisfaction.
● Risk Communication
○ Proper food handling and storage information on packaging.
○ Allergen labeling.
○ Warning labels about skewers (choking hazard).
○ Instructions for safe consumption (avoiding burns).
APPENDICES
 ASHLEE NICOLE P. TROCIO
PUROK ROSE, UPPER LATID, POBLACION
PINAMUNGAJAN, CEBU, PHILIPPINES - 6039
09459812088
_____________________________________________________________________
PERSONAL DATA

AGE 17
BIRTH DATE June 7, 2006
BIRTH PLACE Talisay City, Cebu
RELIGION Roman Catholic
CIVIL STATUS Single
CITIZENSHIP Filipino
GENDER Female
HEIGHT 5’ 1”
WEIGHT 116 lbs
MOTHER Verna Liza Trocio
FATHER Bimbo Trocio

EDUCATIONAL ATTAINMENT

SENIOR HIGH SCHOOL:

Bato National High School
Bato, Toledo City, Cebu
Academic Track – Science Technology
Engineering and Mathematics
2022 – 2024

JUNIOR HIGH SCHOOL:

Pinamungajan National High School

Pandacan, Pinamungajan, Cebu
Special Science Class - With Honors
2018 – 2021
ELEMENTARY:

Pinamungajan Central Elementary School

Poblacion, Pinamungajan, Cebu
Pilot Class - With Honors
2011 – 2017

Dumlog Elementary School

Dumlog, Toledo City, Cebu
2009 – 2010

ACHIEVEMENTS
Maintained my high grades performance
throughout Elementary and High School,
securing regular placement on the honor roll.
Acknowledged for academic prowess with
consistent honors recognition.
Demonstrated commitment to ongoing
learning and achievement in pursuit of
academic success.

CHARACTER REFERENCES

VANESSA I. MONTENEGRO
Academic Adviser - Special Science Class
Pinamungajan National High School
Pandacan, Pinamungajan, Cebu, Philippines
0930-928-0714
vanessa.montenegro001@deped.gov.ph

MAY ANN TAPILOT

Subject Teacher - Practical Research 2
Bato National High School
Bato, Toledo City, Cebu, Philippines
0949-023-3751

LLAHONA FAJARDO
Academic Adviser - Academic Track —
STEM
Bato National High School
Bato, Toledo City, Cebu, Philippines
0967-011-8568

______________________________________________________________________
 RADIE JAY J. GENON
LOOC 2, BATO, TOLEDO CITY, CEBU, PHILIPPINES
radiejaygenon@gmail.com
09562766692
____________________________________________________________________________

PERSONAL DATA

AGE 17
BIRTH DATE October 28, 2006
BIRTH PLACE Banilad, Mandaue City, Cebu
RELIGION Roman Catholic

CIVIL STATUS Single

CITIZENSHIP Filipino
GENDER Male
HEIGHT 5’ 8”
WEIGHT 121 lbs
MOTHER Gigi J. Genon
FATHER Jaygen P. Genon Jr.

EDUCATIONAL ATTAINMENT

SENIOR HIGH
Science, Technology, Engineering, and
Mathematics (STEM)
Bato National High School
Bato, Toledo City, Cebu
2022-Present
JUNIOR HIGH
Bato National High School
Bato, Toledo City, Cebu
 2018-2022
ELEMENTARY
Bato Elementary School
Bato, Toledo City, Cebu
2012-2018

PERSONAL QUALITIES
Willing to be trained
Hardworking and can work with less supervision
Clear communication skills
Easily adaptable

ACHIEVEMENTS
Consistently honored as a top-performing
student throughout elementary school,
maintaining a strong academic record.

Recognized as an honor student throughout high

school, consistently achieving academic
excellence.

First Place, Senior High Grade 12 Category

Science Quiz, 2023

CHARACTER REFERENCES
FELROSAME T. AUXILIO
Grade 12 STEM Class Adviser
Bato National High School
Bato, Toledo City, Cebu
09206405171

LLAHONA A. FAJARDO
Grade 11 STEM Class Adviser
Bato National High School
Bato, Toledo City, Cebu
09670118568

JESUS RAUL INVENTO JR.

BNHS BSP Coordinator
Bato National High School
Bato, Toledo City, Cebu
09606739846
______________________________________________________________________
 RHANDALL CLARENCE CANINO LACANGLACANG
LOOC 2, BATO, TOLEDO CITY, CEBU, PHILIPPINES
rhancelacang123@gmail.com
09518589966
______________________________________________________________________

PERSONAL DATA

AGE 17
BIRTH DATE August 8, 2006
BIRTH PLACE San Carlos City, Negros Occidental
RELIGION Iglesia Filipina Independiente

CIVIL STATUS Single

CITIZENSHIP Filipino
GENDER Male
HEIGHT 5 8"
WEIGHT 119 lbs
MOTHER Anneli Canino Lacanglacang
FATHER Philip Caballero Lacanglacang

EDUCATIONAL ATTAINMENT

SENIOR HIGH
Academic Track: STEM Strand
Bato National High School
Bato, Toledo City, Cebu
2022-present

JUNIOR HIGH
Bato National High School
Bato, Toledo City, Cebu
2018-2022
 ELEMENTARY
Bato National High School
Bato, Toledo City, Cebu
2012-2018

PERSONAL QUALITIES
Willing to develop and acquire new skills
Attentive
Always arrive on the right time
Fast Learner
Responsible

ACHIEVEMENTS
Sustained high-grade performance
throughout high school, securing regular
placement on the honor roll.
Acknowledged for academic prowess with
consistent honors recognition.
Demonstrated dedication to academic
success through ongoing commitment to
learning and achievement.

CHARACTER REFERENCES
FELROSAME T. AUXILIO
Grade 12 STEM Class Adviser
Bato National High School
Bato, Toledo City
09206405171

LLAHONA A. FAJARDO
Grade 11 STEM Class Adviser
Bato National High School
Bato, Toledo City
09670118568

JESUS RAUL C. INVENTO JR.

BNHS BSP Coordinator
Bato National High School
Bato, Toledo City
09606739846

______________________________________________________________________
 GABRIEL GENON CAÑEZARES
PUROK PEACOCK, TANIBAG, PINAMUNGAJAN, CEBU
gabzcanezares@gmail.com
09309378587
______________________________________________________________________

PERSONAL DATA

AGE 17
BIRTH DATE May 15, 2006
BIRTH PLACE Tajao Pinamungajan
RELIGION Roman Catholic
CIVIL STATUS SINGLE
CITIZENSHIP Filipino
GENDER Male
HEIGHT 5'5"
WEIGHT 101.4 lbs
MOTHER Marites Prejoles Genon
FATHER Aner Macapaz Cañezares

EDUCATIONAL ATTAINMENT

SECONDARY
Bato National High School(SHS)
Bato, Toledo City, Cebu
2022-Present

Bato National High School(JHS)

Bato, Toledo City, Cebu
2018-2022
PRIMARY
Bato Elementary School
Bato, Toledo City, Cebu
2012-2018
PERSONAL QUALITIES
 Eager to develop additional competencies
Proficient in time management
Keenly observant and adept at working
autonomously
Adapts to new skills at a steady pace

CHARACTER REFERENCES

FELROSAME T. AUXILIO
Adviser
Bato National High School
Bato, Toledo City
09206405171

LLAHONA A. FAJARDO
Senior High School Teacher
Bato National High School
Bato, Toledo City
09670118568

MARJORIE B. CATUBIG
Junior High School Teacher
Bato National High School
Bato, Toledo City
09502001813

__________________________________________________________________
____
 REYNALDO G. GINES JR.
LUT-OD, PINAMUNGAJAN, CEBU, PHILIPPINES
reynalog.ginesjr@gmail.com
09069230971
________________________________________________________________________________
_______

PERSONAL DATA

AGE 18
BIRTH DATE August 24, 2005
BIRTH PLACE Cebu City
RELIGION Roman Catholic
CIVIL STATUS SINGLE
CITIZENSHIP Filipino
GENDER Male
HEIGHT 5'3"
WEIGHT 125 lbs
MOTHER Leonora Odian Gandel
FATHER Reynaldo Dugenio Gines

EDUCATIONAL ATTAINMENT

SECONDARY
Bato National High School
2022-2024
Pinamungajan National High School
2018-2022

ELEMENTARY

Pinamungajan Central Elementary School

2012-2018
PERSONAL QUALITIES
Hardworking
Fast Learner
Responsible and Reliable
Good in handling Computers

CHARACTER REFERENCES
MRS. JANICE CABANTE
Employee
Contact #: 09197011026

MR. MACCOY SASUTIL

Network Engineer
Contact #: 09285544803

______________________________________________________________________
TRANSMITTAL LETTER

Republic of the Philippines

BATO NATIONAL HIGH SCHOOL
Toledo City

March 21, 2024

Dr. MAFE S. PONTING

School Principal
Bato National High School
Bato, Toledo City

Dear Ma'am:

We the students from Science, Technology, Engineering, and Mathematics (STEM) Strand are
writing to request permission to conduct this project as a part of our Entrepreneurship program.
We would be honored to present our business, “BlueNana Haven”, to Bato National High School
community as a student-led initiative with a passion for entrepreneurship and to delivering
quality products and service

We assure you that our project will be conducted with the utmost professionalism and
adherence to ethical standards. We are dedicated to creating a positive impact within our school
community and fostering a culture of entrepreneurship among our peers

We would be happy to provide further information about the study upon request. Thank you for
considering our request. Good Day and God Bless.

Respectfully yours,

ASHLEE NICOLE TROCIO RADIE JAY GENON

Entrepreneurship Student Entrepreneurship Student

RHANDALL CLARENCE LACANGLACANG REYNALDO GINES JR.

Entrepreneurship Student Entrepreneurship Student

GABRIEL CAÑEZARES
Entrepreneurship Student

Approved by: Noted by:

NIÑA RICCI PAGULONG MAFE S. PONTING

Entrepreneurship Adviser School Principal
 TIMELINE

1. Making of a Detailed Business Plan (Deadline: End of Month 1):

Make a comprehensive business plan which outlines the vision, mission,
objectives, target market, financial projections, operational strategies, etc. for our
BlueNana Haven. This document will also serve as a roadmap for our business's
development and growth.

2. Location Setup (DEADLINE: End of Month 1):

Secure a suitable location within Bato National High School premises for
BlueNana Haven. This includes arranging for necessary permits and licenses,
procuring equipment, and outlining the best route to ensure that all areas of the
school are and will be appropriately approached.

3. Product Development (DEADLINE: Start of Month 2):

Finalize the menu offerings, including variations of banana cue and blue
lemonade, through careful taste testing and recipe refinement. The products
should align with the target market's preferences and expectations and careful
consideration will be given to the optimal storage conditions to maintain
freshness and quality, while various ways of presenting the products will be
explored to enhance the visual appeal of the products.

4. Supplier Relationships (ONGOING):

Foster strong relationships with local suppliers to ensure a consistent and
reliable supply of fresh ingredients for BlueNana Haven's products. This means
to negotiate favorable terms, maintain open communication, and resolve any
issues quickly in order to build a trustworthy connection.

5. Staff Training (DEADLINE: Start of Month 2):

In preparation, as the student entrepreneurs behind BlueNana Haven, we are
taking proactive steps to prepare ourselves for various roles in food preparation,
customer service, and overall operations—from cooking up delicious treats to
serving our customers with a smile. Through self-training and skill development,
we are ensuring that each member of our team possesses the necessary
knowledge and abilities to provide outstanding service to our customers.

6. Marketing and Promotion:

Developing a strategic marketing plan to raise awareness of BlueNana Haven
among the school community is key to getting the word out. Utilize various
channels such as sharing updates on social media platforms to making a splash
 at school events, we'll be strategic in our approach to reach out to our fellow
students, teachers, and staff.

7. Grand Opening (DEADLINE: Start of Month 3):

To mark the official launch of BlueNana Haven, we'll officially start BlueNana
Haven and generate excitement among customers. We will utilize a door-to-door
approach and personally visiting classrooms to introduce ourselves and our
offerings. To make a great first impression, we'll offer exclusive promotions to our
first customers, so that they feel valued and appreciated. Additionally, we'll add a
touch of excitement to create a buzz and leave a positive impression on our
fellow students.

8. Customer Feedback and Iteration:

Actively solicit feedback from customers regarding their experience with
BlueNana Haven's products and services. Use this feedback to identify areas for
improvement and make necessary adjustments to enhance the overall customer
experience.

9. Financial Monitoring and Analysis (ONGOING):

Make the financial plan and to implement some systems for tracking sales,
expenses, and profits on an ongoing basis. Regularly analyze financial data to
identify trends, assess performance, and make informed decisions to optimize
profitability and sustainability.

10. MILESTONE:

As future entrepreneurs, we're excited about the journey and future growth for
BlueNana Haven. However, while we are still focused on serving up delicious treats for
now, we're also thinking about what comes next. We don't currently have plans to
expand our business’s menu or branch out into other areas, we will still consider
opportunities for growth and diversification presented during this time. This could
involve forming partnerships with other businesses or organizations to enhance our
offerings, or exploring new ways to innovate and adapt to the changing needs and
preferences of our target market. That means exploring ideas like expanding to new
spots around the school or teaming up with others to bring even more to the table. By
staying flexible and keeping our eyes on the horizon, we're ready to take our business
to the next level when the time is right for long-term success and sustainability.