AKLAN POLYTECHNIC COLLEGE, INC.

Quezon Avenue, Kalibo, Aklan

Senior High School Department

BUSINESS PLAN
In partial fulfilment in Entrepreneurship

“Punko Anay Food Stall”

_Kakanin/Biko_

Submitted by:
Ambito, Jose Manuel O.
Abayon, Justin
Arevalo, Gefferson
Bendol, Carl Hendrick
Capinig, John Cybel
Castillo, Anton John
Dalida, Jhay AR
Dela Cruz, AJ Justin
Flores, Jared
Francisco, Hanz sember
Gregorio, Mark Arvie
Isturis, Jumer
Magsisi, John Paul
Mijares, christian carl
Neri, Juvy
Panganiban, John Mark
Regalado, Ken Gian
Rembulat, Kieth
Rose, Pj Don
Rosaceña, Chris mathew
Suan, Rhyder John
Tabason, Allyanah
Villaruel, Kenneth
Zante, Frazer Lem

Submitted to:
Esteward Z. Patricio
(Instructor)

May, 2024
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

I. EXECUTIVE SUMMARY OR STATEMENT OF PURPOSE

• Our initial statement to our instructor, this food
stall business plan, is a candid disclosure of the Punko
Anay Food Stall business proposal – our intent is to set
realistic business expectations, and eliminate any
questions about the profitability of this business
venture.

We, as business owners, have a vested stake and financial

commitment in the success of this food stall. Our intent
is to have a definitive business, financial, and
marketing plan that not only serves our need for capital
financing, but is utilized as our daily business road
map. We have taken all precautions to validate our
business and financial models, focusing on realistic
projections. We have accomplished this as follows:

1. Our business concept was formulated through meticulous

market analysis. Rather than predetermining a concept,
we analyzed market data and tailored our approach to
meet the demands of our consumers. Put simply, our
business is designed to fulfill the consumer’s unmet
need.

2. We have created a financial plan that ensures

sufficient capitalization. A contingency buffer has
been incorporated into the startup costs to prevent
underfunding and to provide adequate funding for the
first two days of operation.

3. Our risk mitigation plan is prepared. We have conducted

a thorough evaluation of both conventional and
unconventional risks associated with potential food
stall failures and have directly integrated them into
our business strategy. Rather than disregarding these
risks, we have identified proper mitigation strategies
for each, ensuring comprehensive risk management.

Keys to Success

1. Unique, Innovative & Contemporary: The creation of a

unique and innovative fine dining atmosphere will
differentiate us from the competition. The food stall
will stand out from the other food stalls in the area
because of the unique design and the scrumptious food
that is served.

2. Product quality: great food, great service and

atmosphere.

3. ‘Tambay Anay’ Menu: The menu will appeal to a variety

of clientele: Biko, our primary dish and is popular
among everyone, paired with our primary beverage, Buko
Juice, served cold and freshly made.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

4. focus is to reduce the cost of goods sold to meet our

profit margin goals by managing the following crucial
elements of cost: (Purchasing, Receiving, Storage,
Issuing Inventory, Rough Preparation, Service
Preparation, Portioning and Order Taking.)

INITIAL CAPITILIZATION

To successfully launch and sustain our operations, we have

projected an initial capitalization requirement of ₱1,560 Daily
or ₱46,800 Monthly, With an emergency fund of ₱360 Daily or
₱10,800 Monthly. This capital will be allocated as follows:

CAPITAL OUTLAY/MISCELLANEOUS EXPENSES AMOUNT MONTHLY CAPITAL

Total cost of ingredients 975 29,250
Preparation and additional expenses 425 12,750
Transportation 160 4,800
Total Capital Requirement: 1,560 46,800
EMERGENCY FUNDS: 340 10,200

This capitalization structure ensures that we have adequate

resources to cover the initial setup costs and provide a cushion
for unforeseen expenses during the early stages of the business.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

II. OVERVIEW OF THE BUSINESS

Business Logo:

Name of Business:”Punko Anay Food Stall”

Location of the Business: Aklan Polytechnic College (APC)Quezon
Ave. St. Kalibo Aklan
VISION:
Our mission as Punko Anay is to foster connections
and make a positive impact on our customers, team,
environment, and community. We strive to excel as
a premier provider of high-quality, delicious
foods and exceptional customer service, offering
versatile and flexible options with consistent
presentation. We aim to establish an outstanding
reputation by exceeding expectations in every
service, dedicating ourselves to the success of
our Punko Anay Food Stall` important occasions and
crafting memorable events. Ensuring that everyone
working with us has the necessary tools to thrive
in a collaborative and fulfilling setting.
MISSION:
Punko Anay will be an inspiring food stall,
combining an eclectic atmosphere with excellent
and interesting food. The mission is to have not
only a great food selection, but also efficient
and superior service – customer satisfaction is
our paramount objective. Punko Anay will be the
food stall of choice for a mature and adult
Filipino crowd, couples and singles, young and
old, male or female. Everyone is treated fairly
and with the utmost respect. Our employees will
feel a part of the success of Punko Anay Food
Stall.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

III. OPERATIONS AND PRODUCTION

A. Organizational Structure

Jose Manuel O. Ambito (CEO)

Allyanah Tabason (COO)

Production Marketing Finance Sales

Department Department Department Department
MANAGER: MANAGER: MANAGER : MANAGER :
PJ Don Rose Gefferson Arevalo Jhay AR Gabriel Dalida Frazer Lem Zante

STAFF: STAFF: STAFF: STAFF:

Justin Abayon Jared Flores John Paul Magsisi Anton John Castillo

STAFF: STAFF: STAFF: STAFF:

Carl Bendol KIeth Rembulat Chris Mathew AJ Justin Dela Cruz
Rosacena
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

STAFF: STAFF: STAFF: STAFF:

John Cybel Capinig Ken Gian Regalado Juvy Neri Jumer Isturis

STAFF: STAFF: STAFF: STAFF:

Francisco Hanz Sember Kenneth Villaruel John Mark Rhyder John Suan
Panganiban

STAFF:
Christian Carl Mijares
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

B. Production Plan
PRODUCT UNIQUE FEATURE

 Sulit sa sarap
 Budget friendly
 Add on toppings
SAMPLE PRODUCT

MATERIALS AND SOURCES

MATERIALS PRICE SOURCES
BIKO
Malagkit na Bigas 640 Kalibo wet market
Gata ng niyog FREE OF CHARGE Batan coconut
tree
Brown sugar 100 Kalibo wet market
Inigsan FREE OF CHARGE Home made
Wood (cooking) 125 Batan Lumberjacks
Styrofoam Box 75 FUS
Fork 75 FUS
BUKO JUICE
Fresh coconut FREE OF CHARGE Batan coconut
water tree
Condensed milk 110 City mall kalibo
Milk powder 125 City mall kalibo
Cups (Big) 100 FUS
Ice 50 7/11
TOTAL: 1,4OO

Preparation of Rice: The sticky rice is first rinsed several

times until the water runs clear. It's then drained and cooked.
This can be done either in a rice cooker or by boiling it in a
pot.
Making the Coconut-Sugar Syrup: While the rice is cooking, a
separate pot is used to combine coconut milk with brown sugar and
a pinch of salt. This mixture is simmered over low to medium heat
until it thickens into a syrup.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

Combining Ingredients: Once the sticky rice is cooked and the

syrup is ready, the rice is added to the pot with the coconut
syrup. The Biko is continuously stirred in the pot until most of
the liquid is absorbed and the rice mixture becomes quite sticky
and a bit glossy.
Serving: The finished Biko is then transferred to a serving dish,
often lined with banana leaves for a hint of flavor and a
traditional presentation. It is pressed and smoothed into an even
layer and can be topped with Latik (Inigsan) for additional
flavor and texture.
Production Process and Controls
NAME OF PRODUCT:

 SPECIAL BIBIKO
 FRESH BUKO JUICE
INGREDIENTS:
BIKO:

 Malagit na bigas
 Gata ng niyog
 Brown sugar
 Inigsan
 (secret ingredient of punko anay)
DESCRIPTION:

 BIKO: Biko is a Filipino rice cake made from sticky rice

(locally known as malagkit), coconut milk, and brown sugar.
Like other rice cakes, this is referred to as kakanin
(derived from the word “kanin” which means rice) and is
often eaten as dessert or meryenda (mid-afternoon snack).
BUKO JUCE:

 Fresh coconut water

 Condensed Milk
 Milk powder
DESCRIPTION:

 BUKO JUICE: Buko juice, also known as coconut water, is

another refreshing and popular drink that is commonly sold on
the streets or in restaurants in the Philippines. The coconut
meat can be used for desserts such as buko salad, buko pandan.
In the Philippine provinces, some use both the coconut meat
and coconut water combined with milk and crackers. It is very
delicious and a perfect mid-day snack. This is a very healthy
drink during the summertime as well.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

PRODUCT/BUSINESS PROCESS
First step Second step
Boil coconut water with Mix the gluttonous rice
pandan leaves until cooked. Brown sugar and other Ingredients

FINISHED PRODUCT
Fourth step Third step
Let the sticky rice rest and absorb Transfer gluttonous rice to
The mixture until ready to serve. a container or bilao.

Distribution logistics
Production Site: A small home-based kitchen in Magpag-ong Batan
where our Biko and Buko Juice is made. Batan is known for its
rich culinary heritage, making it an ideal location for producing
authentic local delicacies.
Ingredients Sourcing: Ingredients like glutinous rice(malagkit),
coconut milk, sugar, and other native components are purchased
from local markets and suppliers. These items are typically
sourced nearby to ensure freshness and support local farmers and
businesses of farmers from Batan.
Packaging: Once cooked, the kakanin are packed in banana leaves
or reusable containers, one of the most famous packaging of a
Kakanin is using a “Bilao”, not only to retain warmth but also to
enhance flavor and appeal, adhering to eco-friendly practices.
Transportation: The packaged kakanin are then transported from
the home kitchen to the stall. This is often done using a small
vehicle or even a motorcycle fitted with a sidecar, or bicycles.
The distance is usually short to prevent spoilage and maintain
the freshness of the products.
Stall Setup: (Our stall, located inside of Aklan Polytechnic
College, Quadrangle Area, is a populated area brimming with
students and teachers, prepped up early in the morning.) The
kakanin are attractively displayed, often accompanied by signs
detailing the names and prices of each type.
Direct Sales: Customers visit the stall throughout the day,
purchasing kakanin for immediate consumption or take-away.
Transactions are typically in cash, and customer interaction is a
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

key component of sales, with vendors explaining the different

types and ingredients of kakanin to curious students, and explain
how it is made.
Inventory Management: Throughout the day, the vendor keeps track
of which items sell faster and prepares accordingly for the next
day, ensuring popular items do not run out quickly.
Regulatory and other compliance issues
Ensuring regulatory and other compliance issues are addressed,
the following documents has been secured: Mayor’s permit,
Barangay clearance, location permit, contract of lease,
certificate of registration, and fire safety certification.
IV. MARKETING PLAN
A. Product strategies
1. Product Differentiation

- Biko Variants: Introduce variations of Biko to cater

to different tastes and preferences. For example,
offer Biko flavored with chocolate syrup or topped
with inigsan. These variations can help attract
customers looking for a unique taste experience.

- Buko Juice Options: While maintaining the classic

fresh Buko Juice, consider variations such as Buko
Juice with added pulp, Buko Juice with a splash of
lychee.
2.Quality and Freshness

- Sourcing Ingredients: Ensure that all ingredients,

especially the coconut and glutinous rice, are
sourced from reliable suppliers known for quality
(local farmers at batan). Freshness in ingredients
like young coconut for the juice will be a key
selling point.

- Preparation Techniques: Employ traditional and

perhaps improved preparation techniques that
highlight the authenticity and homemade quality of
the Biko and freshness of the Buko Juice.
3. Health-Conscious Offerings

- Healthier Alternatives: Offer a healthier version of

Biko made with less sugar or a sugar substitute,
appealing to health-conscious consumers or those
with dietary restrictions.
4.Packaging Innovations

- Eco-friendly Packaging: Since environmental

consciousness is increasing, use biodegradable,
compostable, or reusable packaging for both Biko and
Buko Juice.

- Convenient Packaging: Design packaging that is easy

to carry and consume on-the-go, particularly
appealing for students and staff at a school.
5.Branding and Storytelling
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

- Brand Story: Develop a compelling brand story that

emphasizes the stall’s commitment to traditional
recipes, quality ingredients, and community
involvement. This can be communicated through
signage, packaging, and social media(brochure).

- Visual Branding: Use consistent and attractive

visual themes across all marketing materials, from
the stall design to the packaging, to create a
recognizable brand identity.
7.Customer Engagement

- Feedback Loop: Encourage customer feedback through

comment or a digital platform and use this
information to refine products and services.

- Social Media Interaction: Use social media platforms

to engage with customers, announce new flavors, And
updates.
8.Strategic Alliances

- School Collaborations: Partner with the school for

events or as part of the canteen menu, integrating
the products into the daily life of the school.
B. Target Market

 APC Students (JSH, SHS, College department)

 APC faculty staff (JSH, SHS, College department)
 APC staff
C. Place strategies
1. Visibility and Accessibility

- Location: Position the stall in a high-traffic

area where students frequently pass, such as near
the main entrance, cafeteria, or student lounge
areas. The goal is to make the stall easily
visible and accessible to students and staff.

- Signage: Use bright and attractive signage that

clearly identifies the stall and offers a glimpse
of what is being sold. Eye-catching designs can
help draw attention and entice customers.
2. Convenience

- Operating Hours: Align the stall’s operating hours

with peak school times, such as before classes
start, during lunch breaks, and right after
classes end. Consider staying open during school
events when there’s more people and more potential
customers.

- Speed of Service: Offer quick service to

accommodate students’ limited break times. This
may involve pre-packaging some of the kakanin for
faster purchase.
3. Integration with School Activities
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

- Participation in Events: Engage with school event

organizers to set up the stall during sports
meets, parent-teacher meetings, and other school
gatherings.

- Special Promotions: Run promotions during school

events or offer discounts to students who present
their school ID. This can increase foot traffic
and build a loyal customer base.
4. Safety and Hygiene

- Compliance: Ensure the stall meets all school

health and safety guidelines. Regular cleanliness
and maintenance of the stall are crucial to
important, a positive impression and ensure
customer safety.

- Food Safety: Highlight the use of fresh and safe

ingredients, which can be a selling point,
especially in a school environment where health
concerns are important especially to concerned
parents and teachers.
5. Targeted Marketing

- Understanding the Audience: Tailor products and

marketing efforts to appeal to the tastes and
preferences of students. For example, offering
smaller, more affordable portions can cater to
students with limited budgets.

- Engagement: Engage students through interactive

activities like creating new flavor combinations,
which can increase engagement and customer loyalty
6. Feedback and Adaptation

- Feedback Channels: Set up mechanisms to gather

feedback from students and staff, such as
suggestion boxes or quick digital surveys through
a page or an online account. Use this feedback to
adapt offerings and improve service.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

D. Pricing strategies
1. Bundle Pricing

- Combo Offers: Create combo deals that include both

Biko and buko juice. For example, offer a combo of
6 pieces of Biko with a buko juice for a reduced
price compared to buying them separately. This
encourages customers to purchase more items at
once and can increase the average transaction
size.

- Group Deals: Offer a duo pack, such as 12 pieces

of Biko with two buko juices at a discount. This
can be particularly appealing during school events
or to groups of students.
2. Psychological Pricing

- Single Piece Attraction: Pricing a single piece of

Biko at 6.50 encourages customers to consider
buying the 6-piece pack for 40 pesos, which seems
like a better deal. This strategy plays on the
customer’s perception of getting more for just a
little more money.

3. Volume Discounts

- Bulk Purchase Incentives: Offer discounts for

larger purchases. For example, buying an entire
bilao of Biko might come with a 10% discount. This
encourages larger orders and can be especially
effective during school events where demand is
high.
4. Penetration Pricing

- Introductory Offer: If introducing a new type of

kakanin or flavor, start with a lower price to
encourage trial. Once it gains popularity,
gradually raise the price to match or slightly
exceed the regular pricing.
5. Price reduction Strategy

- Discounted Lead Items: Temporarily reduce the

price of buko juice when purchased with Biko.
While the profit margin on the juice may decrease,
it can drive up overall sales.
6. Loyalty Discounts

- Rewards for Repeat Customers: Implement a loyalty

program where customers earn points or stamps that
can be redeemed for a free piece of Biko or buko
juice after a certain number of purchases. This
encourages repeat business and customer retention.
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

E. Promotion

 ONLINE PLATFORMS (Facebook, Instagram)

 POSTERS
F. Competition
Exclusive Flavors Developing unique flavors or combinations that
are not available from competitors, such as Biko with syrups, and
Buko Juice blends with other tropical flavors like lychee
Superior Quality and Authenticity High-Quality Ingredients Use
the best quality ingredients, such as premium coconut and freshly
harvested local glutinous rice (malagkit). Emphasize the health
benefits and freshness in marketing messages.
Authentic Preparations maintaining traditional cooking methods
that enhance flavor and authenticity, which can be a selling
point for those seeking a genuine taste experience.
Strong Brand Identity and Developing a strong, cohesive brand
identity that resonates with your target market, incorporating
modern design elements while retaining a feel of authenticity and
local flavor.
Active Social Media Presence, Engaging customers through regular
updates, on platforms like Instagram and Facebook. Exceptional
Service, trained staff to provide friendly, efficient service. A
positive interaction with staff can make a significant difference
in customer satisfaction, Loyalty Programs Implementing a loyalty
program that rewards repeat customers with discounts and
freebies. To have a solid edge against other competitors

G. Pricing Policy
Product Price
SPECIAL BIKO 40php (per box)
FRESH BUKO JUICE 25php (per cup)
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

IV. FINANCIAL PLAN

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Produc Pric QTY QTY Peso QTY Peso QTY Peso QTY Peso QTY Peso
t e per units units units units units
mont
h

BIKO 300 120 1,440 432,00 2,880 864,00 4,320 1,296,00 5,760 1,728,00 7,200 2,160,00
(BILAO 0 0 0 0 0
)

BIKO 30 900 10,80 324,00 21,60 648,00 32,400 972,000 43,200 1,296,00 54,000 1,620,00
(PER 0 0 0 0 0 0
BOX)
BIKO 10 3,60 43,20 432,00 86,40 864,00 129,60 1,296,00 172,80 1,728,00 216,00 2,160,00
(PER 0 0 0 0 0 0 0 0 0 0 0
PIECE)
BUKO 25 600 7,200 180,00 14,40 360,00 21,600 540,000 28,800 720,000 36,000 900,000
JUICE 0 0 0
(PER
CUP)
Total

START UP SUMMARY

Produc Quantit Cost/ Monthly Daily Monthly Capita Monthly Additiona Total Monthly Total
t y price productio profi Profit l capital l expanse expense profit
(Daily) n t expanses s s

Specia 30 40 Per 900 1,200 36,000 1015 30,450 440 1,455 43,650 5,550
l Biko Boxes Box (EMERGENY
(Biko) FUNDS
340)

Fresh 20 25 per 600 500 15,000 385 11,550 60 445 13,350 3,450
Buko Coconut big cup
Juice s
 AKLAN POLYTECHNIC COLLEGE, INC.
Quezon Avenue, Kalibo, Aklan
Senior High School Department

GROUP REFLECTION
As we move forward, it’s important to build on our success and
failure's. Continuous improvement, attentive listening to
customer feedback, and maintaining our strong team spirit will be
essential in sustaining and growing our success. And the
prosperity of our company, reflecting on this experience as a
group, several key points come to mind:

Teamwork and Coordination: Our teamwork was a bit out of touch.

Member were scattered around not knowing what to do, while the
others at the front especially the ones that serves the food have
proper teamwork, through it all our customer service was good,
especially with our "delivery service" where we delivered out
food to our buyers directly, which provides, a lot of convenience
for our customers. Overall, we did a good job for our first time
Customer Feedback: The positive feedback from customers was
encouraging. Many complimented the quality and taste of our food,
which validates our menu choices and the hard work put into
perfecting our recipes.

Challenges and Adaptations: We faced a few unexpected challenges,

such as running low on certain ingredients and managing the rush
during peak hours. However, our ability to adapt quickly and
efficiently ensured that these hurdles did not hinder our overall
performance.

Learning Opportunities: It provided us invaluable insights into

customer preferences and operational logistics. We now have a
clearer understanding of which items are most popular and how to
streamline our processes for better efficiency. And we have
learned our lesson with our teamwork and coordination.

Community Engagement: Engaging with our community was one of the

highlights. Building relationships with our customers not only
fosters loyalty but also creates a welcoming atmosphere around
our stall. From singing to complementing each of our customers
and coercing them to call their friends and have a bite, and for
them to buy more than they should have.