Proposed by the Young Entrepreneurs of

ABM-12B
 Description/
Business Profile

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 
 Business Owner : Emman Dalope, Marc Jorge
Christopher Guba, Betsy Mercado
 Manage by : Emarchrisy Group of Company
 Operation : Partnership
 Location : Rizal Ave., Brgy. Poblacion,
Mangaldan, Pangasinan
 Contact # : (0907) 783 - 9853
 Email Add : emarchrisypizzaparlor@gmail.com
Summary and overview

 Pizza remains one of the most popular food dishes in the
world. With that in mind, Emarchrisy pizza parlor make
sure that the satisfaction of the customers will remain and
improve.
 Emarchrisy aims to provide a savory Pizza with different
variants of flavors including plain cheese, pepperoni and
sausages that could make you go back again and again on
our Pizza Parlor. Emarchrisy Pizza Parlor prices are
costing around 100-200 pesos, we are also promoting
unlimited pizza which you can experience 1 slice of our
different flavors for only 299 pesos.
 
 Emarchrisy is a partnership business located at Rizal Ave.,
Brgy. Poblacion, Mangaldan, Pangasinan. Emarchrisy is
managed by four competitive entrepreneurs namely Emman
Ariel Dalope, Marc Adrian Jorge, Betsy Marie Mercado and
Christopher Guba. Joined with their industrious employees that
also aims to provide you a best experience with a best quality
pizza. This business ensures customer’s safety and valued the
needs of its target market.
 The capital of the Pizza Parlor exceed 285,000, with the sale of
nearly 15,000 pizzas. Variable costs are estimated to be 3 per
pizza. First year earnings are estimated to be 37,000, with
second and third year earnings projections of 45,000 and 52,000.
And 24,000 Fixed Expenses which will be pay by the
entrepreneur for the use of the company.
 
 In the pizza delivery business, aggressive marketing
is the key. Typically, having a pizza delivered to
your home is an impulse purchase. Customers can
contact us through our cellphone number
09077829853, also in our gmail account,
emarchrisypizzaparlor@gmail.com and through our
facebook page. Additionally, Emarchrisy Pizza
Parlor will develop strategic marketing campaigns to
target guests of Mangaldan like giving flyers.
Sponsorship of local sports teams and events will
also be used to broaden reach.
 Vision

 To have our product in every Filipino's mind and
heart
 To provide delicious, seasonal food and a fun
atmosphere that will bring customers back again and
again.
 To provide an ecological growth in the society.
 Mission

 To offer the most reasonable and affordable price
and to serve a safe and healthy pizza to our beloved
customers.
 To provide a warm welcome to the customers
and become the first destination of choice for those
in our neighborhood and community
 To be recognized as the leading distinctive brand
of the best Pizza
 Core Values

 1. TEAMWORK - "We not me. We can be our best"
 2. RESPECT - “Be open and Honest"
 3. INTEGRITY-"Mean what you say. And say what
you mean"
 4. RECOGNITION - "Say thank you"
 5. CUSTOMER SERVICE -"SMILE"
 6. SAFETY- " A safe you is a safe Me"
 Product/
Services Description

 Our pizzas are combination of many top quality ingredients
balanced with all the right spice in just the right proportions
carefully baked in extremely hot ovens. All done under the
watchful eye of the owners. Tradition does mean a lot when
talking about the Emarchrisy pizza parlor pie.
 You can see the thickness of the very thin crust, which is one of
the most important aspects of this amazing pizza. The flaky
thin crust is browned on the bottom and on top is merged with
the sauce where it meets the cheese and oils. The texture is
crispy, browned, firm, never soggy and easy to chew. Although
very thin, the crust is strong enough to hold its weight without
bending when a slice is picked up.
 Our Different Flavors


E.B.A. (Everything But Pepperoni and

Anchovies) Mushrooms
Php. 180 Php. 120
 

Pepperoni Pepperoni and Sausage

Php. 100 Php. 120
 

Pepperoni, Mushroom
Plain Cheese and Sausage
Php. 100 Php. 150
 

Mushroom and Green

Double Mushroom Pepper
Php. 130 Php. 140
 

Mushroom and Extra Plain Cheese and Extra

Cheese Bird Seeds
Php. 115 Php. 120
 

Pepperoni, Sausage and Pepperoni, Mushroom

Green Pepper and Extra Sauce
Php. 160 Php. 130
 

Pepperoni and Green

Pepper E.B.A. with Extra Sauce
Php. 140 Php. 200
 
 It is difficult to describe Emarchrisy Pizza Parlor
with just words and pictures because you must
sample it yourself to understand why it has achieved
legendary status but the most remarkable aspect of
Emarchrisy pizza parlor is that it is very tasty with
intriguingly tangy, spicy and other pronounced
flavors. The Smell and Appearance are amazing. We
never compromise on the quality of our
ingredients. Emarchrisy pizza parlor is very low in
carbohydrates. Nutritional Information is available
upon request.
 Market Analysis

 Developing a business plan for an existing business
or conducting a feasibility study for a new venture
requires a thorough analysis of market condition.
Market condition in our area have a significant
impact on the profitability of our store. The strength
of the local market affects how many customers we
will serve and the menu prices that we can change.
 A much broader appeal exist for weekend slots
because those are days when most of our core target
market will enjoys to hang-out
 
 Age – Youngster, High School, College
 Gender – We will target both sexes
 Family Unit – We will appeal to families with
children
 Income – We will also appeal to the medium income
individuals and to all in the lower medium income
bracket
MARKET ANALYSIS

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Potential Customers Growth CAGR

Dine-In or Take-Out 7% 13,860 14,830 15,868 16,979 18,168 7.00%

Delivery 7% 5,000 5,350 5,725 6,126 6,555 7.00%

Total 7.00% 18,860 20,180 21,593 23,105 24,723 7.00%

 SWOT Analysis

STRENGTH WEAKNESSES
 Uniqueness  Lack of capital
 Strong brand image and  Inadequacy advertisements
management  Non-qualified staff
 Customer satisfaction
 Excellent service
 Location

OPPORTUNITIES
THREATS
 Working families with
 Competitors
children
 Low price points of
 Growing fastfood market-
competitors
scope for expansion
 Complaints & claims about
 Produce attractive offers
the service
 Introduce new offers
 Description of the
Business/ Company

 The business name “Emarchrisy” came from the
combination of the names of 4 owners, Emman Dalope,
Marc Jorge, Christopher Guba and Betsy Mercado. They
were from Mapandan Pangasinan and a grade 12 student
in Mapandan National High School, currently enrolled in
Accountancy, Business and Management.
 Since the business operation is partnership, we, the
owners are planning to have more branches around the
province of Pangasinan and willingness to have business
partners for us to success since we’re just starting our
business.
 
 Pizza remains one of the most popular food dishes in the
world. With that in mind, Emarchrisy pizza parlor make
sure that the satisfaction of the customers will remain and
improve. We offers the best dinning out experience to
make people visit us again and again. The customer
services are given top priorities as customers are the main
stream of a business success.
 Emarchrisy pizza parlor will keep its image to the
customer at the peak by giving different convenient offers
like free home delivery service which ensures the oven
hot freshness of Pizza at your doorstep.
 Organization and
Management

Executive Vice President
Emman Ariel P. Dalope

Vice President Controller Vice President of Sales

Christopher Guba PARTNERSHIP Marc Adrian Jorge

Vice President Finance

Betsy Marie Mercado
 
 The company will follow a typical hierarchical structure with the
management team discussed below as the co-owners who will be
responsible for all operations and management duties early on.
Additional staff will be needed for pizza preparation, delivery, and
wait staff. Once the company has expanded operations, a general
manager will be hired to take the duties of the owners.
 The initial management team consists of the following four
owners:
 Emman Ariel Dalope is currently the Resident Manager at Resort
World Manila Resort. He has extensive experience resorts
operations and management, as well as computer database
administration. He also is experienced with resort marketing. His
background will aid in resort relations, as well as handling public
relations and special events. He has a degree in business from
Kingfisher School.
 
 Marc Adrian Jorge is currently the front desk manager of
Resorts World Manila. He has experience in starting and
operating an upscale deli at the Cebu. He has a broad based
management background that includes very large, four-star
resorts to a smaller, hands-on resort. Marc has a degree in
business with emphasis in resort management from University
of Sto. Thomas.
 Christopher Guba is the assistant front desk manager at the
Resort World Manila. He has worked with Marc for the last
three years, beginning with the deli project at the Cebu. Guba
comes from the East Coast, where he has experience in the
pizza business. He has background with backline operations
such as dough and sauce prep, consistency control, and recipe
creation.
 
 He has experience as revenue auditor for restaurant,
casino and hotel operations. Christopher has a
degree in business administration from the
University of Philippines.
 Betsy Marie Mercado is currently manager of
restaurant at Matutina Restaurant. She graduated at
University of Philippines as a Business
Administration and Cum Laude. She wants to work
with Emman, Marc and Christopher to have more
experiences in the world of business.
 Personnel Needs

 It is estimated that a staff of 10 will be needed to
maintain operations. As this industry does not
require special training and turnover is typically
high, staff wages can be relatively low. Most of the
staff will maintain part time hours, as many will be
high school students and retirees. This will eliminate
the need for expensive benefits and other
requirements.
 Board Members and
Advisors

 Emarchrissy Pizza Parlor’s advisory team consists of
a certified public accountant, who takes care of all
tax accounting requirements, as well as a corporate
attorney that is held on retainer in case any legal
needs arise.
 Sales and Marketing
Strategies

 Given the target market of tourists, Emarchrisy pizza
parlor can charge a premium for its menu items. As
dining is often an impulse purchase, it is difficult to
estimate sales forecasts, however it is expected that
during the tourist season, sales will increase
significantly. We have estimated that of the 3,000 full
time households, 25% will make at least one order
per month, which equals 25 pizzas per day. During
the tourist season we expect at least 50 orders per
day. This equates to 14,250 pizzas per year, and gross
revenues of 285,000.
 
 In the pizza delivery business, aggressive marketing is the
key. Typically, having a pizza delivered to your home is
an impulse purchase. This requires a strong advertising
campaign including direct mailers and coupons placed in
newspapers. Additionally, Emarchrisy pizza parlor will
develop strategic marketing campaigns to target guests of
Manngaldan. Sponsorship of local sports teams and
events will also be used to broaden reach.
 For delivery, you can contact us and visit our facebook
page, Emarchrisy Pizza Parlor and send messages to us
through our gmail account,
emarchrisypizzaparlor@gmail.com. For more
information, please be with you our flyers. Enjoy!
Financial Projection

Expenses Amount/Per month
Salary and Wages 10,000
Marketing 5,000
Advertising 3,000
Utilities 10,00
Rent 5,000

Revenues Amount

Monthly Revenues 20,000-35,000

Beg. Revenue 285,000

Earnings Amount
First Year 37,000
Second Year 45,000
Third Year 52,000
 Funding Statement

 It is projected that first year revenue will exceed 285,000,
with the sale of nearly 15,000 pizzas. Monthly revenues
are expected to vary between 15,000- 30,000, depending
upon tourist seasons. Fixed expenses are projected to be
around 24,000 monthly, which includes wages, marketing
and advertising, insurance, rent, and utilities. Variable
costs are estimated to be 3 per pizza. Net losses are
anticipated during the non-tourist months, however
during tourist seasons the monthly profits are expected to
exceed 10,000. First year earnings are estimated to be
37,000, with second and third year earnings projections of
45,000 and 52,000.
 Appendix

 https://www.shopify.com/blog/8211159-9-simple-ways-to-
write-product-descriptions-that-sell
 https://www.template.net/business/company-description/
 https://www.morebusiness.com/pizza-restaurant-
business-plan/
 https://www.bplans.com/pizzeria_business_plan/market_analys
is_summary_fc.php
 https://www.marketing91.com/marketing-strategy-pizza-hut/
 http://www.thebusinessplanstore.com/sample_business_plan_m
anagement.htm
 http://www.fricanospizza.com/
 Proposed By

 Emman Ariel Dalope
 Marc Adrian Jorge
 Betsy Marie Mercado
 Christopher Guba
Maghihiwalay din kayo