KARLANG CHIPS

PEÑARANDA, BETHY NEA K.

MARTINEZ, HANIN M.

CANTEROS, DIZA MAE

NARVASA, MARIFE L.

VICERA, VENEROSE C.
 Chapter 1

BUSINESS DESCRIPTION
Cover Page

Executive Summary

Mission Statement
Business Description

Business Environment Analysis

Industry Background

Competitor Analysis

Market Analysis
 Chapter 2

MARKETING PLAN

A. Product

The “SIDO’s Iconic Duma Crisps” assures the customers that the product offer is

affordable and made of natural ingredients ensuring each bite that is not only delicious but

also a wholesome snacking choice. The main product which is Karlang Chips, savoring the

unparalleled taste of Karlang (xanthosoma sagittifolium) where every crisp is a symphony of

flavors meticulously crafted to elevate the snacking experience. We take pride in offering a

chip that transcends the ordinary, combining innovation, quality, and a dash of culinary

artistry. With an exquisite flavor to immense your taste buds in a world of extraordinary

flavors. From a bold and simple karlang to the uniquely exotic, our chip varieties are a

celebration of taste that caters to every palate. Our commitment to innovation is reflected in

the perfect crunch in every chip we produce. Practically, Karlang Chips understand the

importance of balance. That is why we offer a range of health-conscious options without

compromising on taste indulging guilt-free in our guilt-free snack alternatives. Karlang Chips

redefine snacking by turning each moment into a flavorful adventure that goes beyond the

ordinary.

B. Place

The main site of our business will be beside Bernjos bakeshop located across San

Isidro Transport Terminal in Crossing Manikling, San Isidro, Davao Oriental. Thus, it can

easily be seen by people especially for those travellers who want to bring souvenir for their

families at home.
C. Price

The pricing will be competitive. We will assure that all ages are in and men or women

will surely love this product. We have decided to mark up to 70% of the original cost.

Product Cost Price: Box Mark-Up By Pieces Selling Price:

(5pcs) 70% Box (5pcs)

Pizza Alla ₱100.00 70 22 ₱170.00

Griglia

Pizza Con 100.00 70 22 170.00

Salsiccia

Pizza Al Bacon 100.00 70 22 170.00

D. Promotion

In advertising promotion, we used print media and broadcast media such as posters,

leaflets, and radio on air. This is to promote and inform prospect buyers about our new

product and introduce it in the market.We have the fact information about our latest

innovation of karlang with fresh and natural ingredients that will definitely capture the

attention of everybody. We will also use social media campaigns on platforms like Instagram,

Facebook, and Twitter to create visually appealing posts, stories, and reels showcasing chips

so that people will know about the existence of our product and its visibility in online world.

With an eye-catching display we will work with retailers to create attractive in-store displays

that grab attention and we will collaborate with influencers who align with our product

believing that their authentic endorsements can reach a wider audience and build credibility.
We will also provide product sampling to encourage trial and gather immediate feedback

which we will actively listen and respond to their opinions to improve our product and

service. Also, we will implement a loyalty program to reward repeat customers to fosters

brand loyalty and encourages customers to choose Karlang Chips consistently.

 Chapter 3

OPERATIONS PLAN

Management Summary

A. Form of Ownership

The business will be managed by partnership in order to have a better operation and

management. It means that owners will be managing the business and sharing ideas on what

they need to do and the profit will be divided into five persons.

Business Owner Cash in Bank

Marife L. Narvasa ₱50,000.00

Diza Mae D. Canteros

Bethy Nea K. Peñaranda

Venerose C. Vicera

Hanin M. Martinez

Total ₱500,000.00
B. Organizational Structure

Marife L. Narvasa
Manager

Diza Mae D. Canteros

Bethy Nea K. Peñaranda
Cook

Hanin M. Martinez
Packer

Venerose C. Vicera
Cashier/ Seller
C. Job Analysis

Position Job Description Job Specification

Manager  The one who manage the business  Female / male

 The one who implements rules and  25 – 35 years of age

regulation to his/her department  Graduate of Bachelor

 All things must be settled under of Business

his/her supervision Administration

 Perform the managerial functions  Career background at

involved planning, organizing, least 1-3 years of job

staffing, directing, controlling and experience

observation.

 The head, the decision maker and

responsible enough to any

obligation related to business

concerns.

 Liable for any activities most

especially in production in every

transaction as well as in the

business operation flow.

 With good moral and no criminal

records

Packer  Consider as the right hand of  Female / male

 his/her manager  25 – 30 years of age

 The one who assists the business  Graduate of any four

whenever the manager was not – year course

around

 No criminal records

Cashier/  Responsible for keeping the money  Female

Seller safe and provide any transactions  25 – 30 years of age

related with the business  Graduate of two or

 No criminal records four – year course

 At least 1 - 3 years of

job experience

Cook/Chef  The one who is responsible for  Female / male

adding flavor and good taste of the  25 – 40 years of age

product  HRM graduate

 Responsible for the better quality

of our pizza

 With good moral and no criminal

records.

2023

October November December

Activities Week Week Week

1 2 3 4 1 2 3 4 1 2
 Planning

Purchasing of

ingredients, kitchen

tools and equipment

Advertising

Entrepreneurship

Day

F. Gantt Chart

Production and Technical Description

We would like to offer and treat our dear customers with nutritious, delicious and

affordable products especially to those people that have a huge fan to pizza. We will

use fresh and good ingredients so that our product will have its good quality and

uniqueness and it will be affordable and delicious.

In the production process, we will make sure that our meat and raw ingredients

are fresh. We will be the one who prepare the fresh ingredients needed for our dish

to insure the quality and the flavors of the product. Our stall will open from 8:00 am

to 8:00 pm because we want to make a fresh start especially to the people around

our business through this we can show to the people the assurance of good service

that will surely satisfy them.

Business Location
Flow of the Production Process Chart

1. Preparing materials and equipment to be used in the operation

2. Start making the product

3. Mixing, cooking, baking

4. Packaging

5. Labelling

6. Arrange and count the finish product during the production period

7. Ready to market

This chart is a framework that represents the sequence of making the product, how it

is being processed and prepared to avoid food contamination of the product and to

avoid problems and losses to ensure product quality, quantity, uniformity and

consistency.

Waste Disposal

One of the provisions of R.A 9003 is to promote waste diversion and

recycling. We will strictly follow the proper segregation, collection, transport, storage,
and disposal of solid waste and adaptation of environmental practices in ecological

management. The staff will strictly follow the proper segregation of biodegradable

and non- biodegradable with an indicated label. The proper waste disposal area is

beside to our building. The Dolce Pizza con Amore Management will assure the

cleanliness and orderliness for the safety and good quality of the product.

CHAPTER V

FINANCIAL ASPECTS

A. Project Cost

Pre – Operating ₱ 78,320.00

Salaries and Wages 240,000.00

Office Supplies 60,000.00

Water and Light Expenses 24,000.00

Uniform and Linen 880.00

Total Project Cost ₱ 540,000.00

B. Project Revenue

Description No. of item Selling price Revenue per Total Annual

sold day Revenue

Pizza al 50 170 8,500 ₱3,102,500.00

Grigilia Calda

Pizza al Bacon 50 170 8,500 3,102,500.00

Pizza con 50 170 8,500 3,102,500.00

Salsiccia

Total 150 510 25,500 ₱ 9,307,500.00

C. Project Cost

Description No. of item Cost per Daily cost Annual cost

sold pack/

serving

Pizza al 50 100 5,000 1, 825,000.00

Grigilia Calda

Pizza al 50 100 5,000 1,825,000.00

Bacon

Pizza con 50 100 5,000 ₱1,825,000.00

Salsiccia
D. Income Statement

Dolce Pizza Con Amore

Income Statement

For the Year 2018

Sales ₱9,307,500.00

Less: Cost of Sales ₱5,475,000.00

Overhead: ₱24,000.00

Gross Profit ₱3,832,500.00

Less: Operating Expenses

Salaries and Wages 960,000.00

Rental Expenses 60,000.00

Water and Light Expenses 24,000.00

Uniform and Linen 3,880.00

Depreciation Expense 2,852.00

Phil-Health 18,000.00

Pag-IBIG 12,000.00

SSS 66,000.00

Permit and License 6,000.00

 Cleaning Supplies 8,960.00

Advertisement 2,800.00

Total ₱1,164,492.00

Gross Profit 2,668,008.00

Less: Tax 447,601.20

Net Income after Tax ₱2,220,406.80

E. Balance Sheet

Dolce Pizza Con Amore

Statement of Financial Condition

For the Year 2018

ASSET

Current Asset 2,610,738.80

Cash 2,678,118.80
Office Tools and Equipment 50,000.00
Office Supplies 10,000.00
Other Supplies 24,000.00

Non- Currents:

Furniture and Fixtures 3,520.00

Less: Depreciation 352.00

-3,168.00

Tools and Equipment 25,000.00

Less: Depreciation 2,500.00

-22,500.00
Total Assets: ₱2,720,406.80
Liabilities

Current -0-

Capital 500,000.00

Add: Net Income 2,220,406.80

Total Liabilities and Capital: ₱2,720,406.80

 F. Statement of Cash Flow
Dolce Pizza Con Amore
Statement of Cash Flow
For the year 2018

Cash flow from Operating Activity

Collection from Sales ₱9,307,500.00
Payment for Cost of Sale 547,500.00
Payment for Office Supplies 60,000.00
Payment for Cleaning 8,960.00
Payment for Uniform and Linen 3,880.00
Payment for Water and Light 24,000.00
Payment for Permit and Licences 6,000.00
Payment for Advertising 2,800.00
Payment for Depreciation 2,852.00
Payment for Renting 60,000.00
Payment for Tools and Equipment 22,500.00
Payment for Furniture and Fixture 3,168.00
Phil- Health 18,000.00
Pag-IBIG 12,000.00
SSS Contribution 66,000.00
Payment for Tax 447,601.20
₱1,285,261.20
8,022,238.80
Net Cash provided by Operating Activities ₱2,220,406.80
Cash Flow from Investing Activities
Acquisition of Tools and Equipment 22,500.00
Acquisition of Furniture and fixture 3,168.00
Total of Investing Activities ₱25,668.00
Cash Flow from Financing Activity
Initial Investment 500,000.00
Withdrawal 50,000.00
575,668.00
Net Cash Balance ₱1,645,038.80
G. Statement of Changes in Partner’s Equity

Dolce Pizza Con Amore

Statement of the Cash Flow

For the Year 2018

J. Galanida R. Simbajon R. Yorac

Beginning Capital 50,000.00 50,000.00 50,000.00

Add: Net Income 2,220,406.80 2,220,406.80 2,220,406.80

Total 2,270,406.80 2,270,406.80 2,270,406.80

Less Withdrawal 50,000.00 50,000.00 50,000.00

Ending Capital 2,220,406.80 2,220,406.80 2,220,406.80

K. Duremdes Cena T. Daquiado

Beginning Capital 50,000.00 50,000.00 50,000.00

Add: Net Income 2,220,406.80 2,220,406.80 2,220,406.80

Total 2,270,406.80 2,270,406.80 2,270,406.80

Less Withdrawal 50,000.00 50,000.00 50,000.00

Ending Capital 2,220,406.80 2,220,406.80 2,220,406.80

C. Gamo M. Palen B. Susosco M. Mahilum

Beginning Capital 50,000.00 50,000.00 50,000.00 50,000.00

Add: Net Income 2,220,406.80 2,220,406.80 2,220,406.80 2,220,406.80

Total 2,270,406.80 2,270,406.80 2,270,406.80 2,270,406.80

Less Withdrawal 50,000.00 50,000.00 50,000.00 50,000.00

Ending Capital 2,220,406.80 2,220,406.80 2,220,406.80 2,220,406.80

Chapter 4
FINANCIAL PLAN

Attachments and Milestones