Sana all gi-Tapsi

I. EXECUTIVE SUMMARY

 DESCRIPTION OF BUSINESS
The name of our business is We will SANA OL GI TAPSI establish a restaurant. We will serve products
and services such as TAPSILOG(sana ol gi tapsi), HOTSILOG(sana ol gi hotdog),SILOG(sana ol gi itlog).
We will use ingredients from buying it at the market. We are currently thinking of putting our business near at
Capitol of TMC Cavite everyday.
 MISSION / VISION
Our mission is to make our product famous by serving it in high quality composition in our town. We are
going to use the skills that we obtained from inheriting the process to our ancestors, and by cooking books
and watching cooking shows to help us in our goal to be one of the best in the Pinoy restaurant business. We
are making the right and correct move in starting this business because this business we know is very
affordable and delicious in the tastes of our dear customers. We are suited for this business because we
learned things on how to make and maintain this product. So that our dear customers were keep on going
finding our products and services. We see ourselves becoming a successful entrepreneur for this set of
reasons: Teamwork , Good time management, Hard work, perseverance and the spirit of wanting to serve for
our dear customers.
 MARKET STUDY
Our business is located near the Capitol of TMC Cavite and the people here is mainly
office workers and some student OJT’s. Which has a high population and will be an
opportunity to obtain customers and earn money.

 FINANCING THE BUSINESS

Because we are starting our businesses , we will finance our business by the amount
II. OVERVIEW OF THE BUSINESS

 NAME OF BUSINESS
Sana all gi-Tapsi
 DESCRIBE YOUR BUSINESS
Tapikin mo sa itlog tapsilogan accomodates the taste and wants of the people
specially the office workers and student OJT's. We will create a different variety of products
that will be serve. Tapa,tocino,eggs,sinangag atc .it will fulfill the tastenof our custumers
because of its delicious taste. We look forward and brigth that our product will be one of the
favorite pinoy restaurant in TMC Cavite.
 VISION
We envision that our product and services will be highly competitive product and
service in The Capitol of TMC Cavite and has a good reputation and affordable but good
quality of products and services.
 MISSION
Sana all gi-Tapsi ,tapsilogan a pinoy restaurant will create a decent and high quality
products and services. To spread happiness to the stomach of our dear customers.
 VALUE
Sana all gi-Tapsi , tapsilogan values the high quality for the customers and to
demonstrate the characteristic of a good entrepreneur and also selling it to our customers
with passion, love, desire on aiming them happy by our products and services.
III. BUSINESS PLAN

 THE PROBLEM/NEED
 DESCRIPTION OF THE EXACT PROBLEM/NEED ADDRESSED.
The problem that we need to address are limited financial capabilities, many competitors in nearby
areas, and because of the mindset of some people about the foods.
 REASONS/RATIONALE WHY THE PROBLEM/NEED MUST BE ADDRESSED IN THE BUSINESS.
The reasons why we need to address are limited financial capabilities, first because we are
beginner's in this industry, second there are a lot of famous competitors near in our area. And lastly due to some
famous products like ramen and sandwiches , and the colonial mentality mindset, they always buy imported
famous and expensive dishes.
 DESCRIPTION ON HOW THE BUSINESS HAS SOLVED THE PROBLEM/NEEDED
First due to our teamwork, strategies, eagerness to provide a high quality product. We solved the
problem by lessen the expenses on the useless things and making the thrifty mindset. Second, we are going to
advertise our product and name through social media that is famous now a days so, that they would going to
know our products and services. And lastly we are going to put some modern twist that would hook our
customers and will attract and pursue them to buy.
 IV. MARKET PLAN

1. DESCRIPTION OF THE TARGET MARKET By looking the places near us, we found out that the target market
are mainly office workers and OJT students

2. MARKET SIZE Our survey from the barangay says that the market size ranging from
1000 to 3000 office workers and OJT students.

3.COMPETITORS/MARKET SHARE We also found out that our competitors has a large market share
due to their famous name.

4.MARKET TRENDS We found out that there are many products that is very famous and
we think they would cover us.

MARKET STRATEGIES
Our product will be introduced in the market via opening ceremony with free taste. We will post our products and
services through social media in order to obtain more costumers. We will post our ideas and plans to some investors to
fund us. Our business ownership will be partnership and we will regularize the aspects of the business. Our value added
features is if you buy full meal we are willing to give discounts and add some more eggs as reward. The location of our
business is in Capitol of TMC Cavite.
 V. PRODUCTION AND TECHNICAL PLAN

DETAILED DESCRIPTION OF PRODUCTS/SERVICES

Our production, Sana all gi-Tapsi tapsilog will be made from natural
ingredients: rice, egg, beef, salt, soy sauce , oil and added secret ingredient. It
wil make you happy because of our delicious product.

INPUT INGREDIENTS: rice,

egg, beef, salt, soy sauce ,
oil and added secret
PROCESS:
ingredient Making tapsilog is
not hard but it takes
time and patience
to make as we
expect it, but make
OUTPUT: sure to do the right
Finally our product is done
and ready to serve to our procedure to be
customers.
VI. ORGANIZATION / MANAGEMENT PLAN

Maan Tolentino
GENERAL MANAGER

Jelien Marie Didulo Sylvert Tingson

KITCHEN MANAGER DIRECTOR OF MARKETING

Tristan Matilla
Eirson Zar Villacruel PRESIDENT Laurence Mora
(OWNER)
HEAD CHEF BOOK KEEPER

Reynaldo Baliatan Adrielle Rosales Mayanne Saulon

ASSISTANT CHEF ASSISTANT MANAGER SALES MANAGER

Janine Lejano
FACILITIES MANAGER
 CONTRIBUTIONS / ROLES IN THE BUSINESS

Tristan Matilla
Provides general marketing directions, manages operations and ensures business goals are achieved
Maan Tolentino
Responsible for maintaining work systems, procedures and policies that enable and encourage excellent performance of the
employees.
Adrielle Rosales
Makes sure that employees perform a variety of tasks from preparing the food, handling cash, greeting customers etc.
Sylvert Tingson
Defining key strategies and programs to own the high-end trades.
Laurence Mora
Perform daily accounting task such as monthly financial reporting, general ledger entries and record payments.
Mayanne Saulon
Designing and implementing a strategic sales plan that expands the customers base and ensure the strong presence of the business.
Janine Lejano
They manage the cleaning, waste disposal, catering, security and parking of every part of the site.
Jelien Didulo
In charge in overall operations in the kitchen area of the business.
Eirson Zar Villacruel
Controlling and directing the food preparation process and approving and polishing dishes before they reach the customers.
Reynaldo Baliatan
Assisting the head chief and responsible in maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the
kitchen, keeping cooking utensils organized and plating dishes.
 VII. OPERATIONAL PLAN

BUYING OF
INGREDIENTS o BUYING OF INGREDIENTS
We will buy the components/materials
needed on making tapsilog.

o PRODUCTION
It will be processing part of the operation
SELLING OPERATION PRODUCTION
o INPUT OF PRICE
We will create a very affordable and cost-
effective product for them.

o SELLING
The final part where we will sell our product
INPUT OF in order to gain profit.
PRICE
 VII. SUSTAINABILITY
FINANCIAL PLAN: FIX COST

Product / Item Cost / Price

LPG PHP. 750.00
TOTAL PHP. 750.00
NOTE: Frying pan, kitchen utensils and other equipments are provided. That are pirate theme concept of the restaurant .
VARIABLE COST

Product Item COST PRICE

Beef PHP. 250.00/Kg (Php. 25 per serving)
Oil Php. 20.00
Soy Sauce Php. 10.00
Rice (Fried) Php. 49.00
Egg Php. 7.00
Salt Php. 10.00
Hotdog Php. 100.00 (8 per pieces)
PRODUCT COST PRICE PVD PDR PVM PMR PYV PYR
TAPSILOG C-41
M-14 55 20 1100 600 33000 7300 12 ,045,000
SP-55
HOTSILOG C-23
M-17 40 20 800 600 24000 7300 8 ,760 ,000
SP-40
SILOG C-15
M-10 25 20 500 600 15000 7300 5, 475, 000
SP-25