Entrepreneurship 10

BUSINESS PLAN
 INTRODUCTION

Leche Flan is the top dessert in the

Philippines.____________________________
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___________________________________.
CHAPTER 1

EXECUTIVE
SUMMARY
 HISTORICAL BACKGROUND

Flans are originally Roman

origin.________
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________________.
Leche Flan is a creamy custard with
caramelized sugar top. The Filipino leche
flan recipe uses
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.
BRIEF DESCRIPTION

In the simplest
terms,____________________
_________________________
________________________it
is usually steamed instead
of baked.
PROPOSED NAME OF THE BUSINESS

The _____________ will be the

name of the business. The
proponent adopted
________________ from the
name/nickname/surname of
proprietor.
LOCATION OF THE BUSINESS
The proposed location is in
barangay,San _________________
Concepcion,Tarlac had been
chosen by the proponent
considering such factor as the
availability of resources
accesibility to the potential
costumers,location cost and the
environment of the business.
 CHAPTER 2
ORGANIZATION
AND
MANAGEMENT PLAN
 TYPE OF BUSINESS ORGANIZATION
The project will adopt a sole
proprietorship type of business
organizations sole proprietorship type of
business organizations is one which is
owned and run by an individual and
where there is no legal distinction
between the owner and the business .
All assets of the business are owned by
the proprietor and depts and he/she must
pay it from his/her personal resources
which will result to unlimited liability.
ORGANIZATION CHART

OWNER

WORKER
WORKER 1
2
 COMPANIES POLICIES

In an organization, policies and

principles play an inportant role
because these help organization
to become more efficient and
effective. These will guide the
whole business and help to
achieve the company’s goals.
 POLICIES ON DRAWINGS

The proprietor will be the

general manager of the
firm. His compensation will
be through with drawals
from the business. 20% of the
net income will be drawn
from the farm.
 POLICIES HIRING
The proposed business will recruit and employ
workers on the basis of their qualifications of
work. Referrals from trusted people will also be
entertained. Qualified applicant will then pass
the necessary requirement to the management
such as:
Barangay, Police anf NBI Clearance
Copy of Birth Certificate
High School/College diploma form 137
Medical Certificate
Driver’s license
 POLICIES ON DAY’S OF WORK
Employees will work six (6) days a week
the compensation will be on a daily
basis. The employees are entitled to one
(1) rest day a week.
WORK SCHEDULE
All employees are entitled to one (1) rest
day. The worker 1 will take his rest day on
Saturday and the worker 2 will take his
rest on Sunday.
 EMPLOYEES BENEFITS

PhilHealth, PAG-IBIG, SSS

and 13th month pay will
be provided for all
employees.
SEMINAR’S/TRAINING
Seminars and trainings will
be conducted to the workers
to gain additional
knowledge that will
enhance their abilities and
skills to become more
production and more
efficient.
 CHAPTER 3
MARKETING
PLAN
 MARKET STUDY

Marketing is a system of a business

activities designed to plan,price
promote and distribute want
satisfying goods and services to
present and potential costumers.it
is considered as a lifeblood of any
business transactions
because it is a strategic way on
how to cope up to the needs wants
of the costumers, finding
opportunitiesregarding it, introduce
and marking the product achieves
costumers loyalty and patronage.
This aspect include the following
topics: demand,supply,demand and
supply analysis,marketing programs
and projected sales.the objective of
the proposed project is to delight the
costumers, not just by meeting their
expectation but rather exceeding and
growing extra mile,moreover,its
about profitability.
Marketing aspect serves as the basis of the
financial section through the projected
demand. There can be discussion of
profitability or of the other aspects of the
study; if in the first place, there is no demand
or market, every business are practically
aspiring for productivity but practically in
order to last in the business world the first
thing to take itno consideration is the target
market.
The consumer will be the key factor to
achieve the objective of the organizations.
Finding opportunities and spotting the
right market are both important in
establishing a business. Knowing
costumers demand and supplying them
right product and responsible prices.
Objectives

A. To analyze the market demand and supply of

the business.
B. To define the target costumer of the business
through the market segmentations,
C. To determine the marketing strategies to be
applied in the business.
D. To determine the feasability of the business.
E. To determine the range of business.
F. To analyze and understand the complexities
of the restaurant business.
 DEMAND
It is very assential to know the demand of
our products in order to answer our
costumers needs and wants.knowing
demand will help us to determine the trend
of our products. Analyzing the demand
throughly will give the projection of the
total number of quantity of each product
that we are going to produce
daily,weekly,monthly.and annoually.
 SUPPLY
Based of the persentage of the populations
who already availd street foods for our
survey questionaire, we determine our past
supply.
MARKET SHARE ANALYSIS
Every business we determine their market
share that will serves us basis of marketing
strategies of the establishment. It will define
the extent of market that we need to satisfy.
 PRICING STRATEGIES
We used cost plus strategy in order to set the
price of our products.the computation would
be:Purchase cost + Operating cost + mark-up =
selling cost.
PROMOTION
Based on the responces on the survey, posters
(32.58%), website (31.08%), and flyers
(25.31%) are the top three advertising tools that
our costumers want us to use enable to rich
them.
 POSTER
Poster will be placed in our store. The
design of our poster can able to catch the
attention of our costumers because of the
information provided as well as its easthetic.
Chosen color are pleasing to the eye and
will surely boost the interest of the
costumerts to each to our restaurant. Two
posters will be produced which are good for
three months.
 WEBSITE
We are now living in modern world and serfing
to the internet is one of the easiest ways to have
quick access. The proponents will be using free
website in orderto reach wider range of possible
costumers.it will also provide good
communication relationship in ways that,we
will giving information and they will giving
comments and suggestion for product
improvements and other cocern.
FLYERS
Flyers can convey wide range of possible
buyers for it can be brought to other places.
The store will produce 200 flyers per
day.these flyers will be distributed twice a
week or eight times in a month.flyers will
be given in the first three months of the
business until will gets its loyal costumers.
 SWOT ANALYSIS
STRENGTHS
• The location of the business is accessible
enough to meet our target market.
• The business will be easily catch the
interest of the costumer for filipinos fond.
• Its provides modern communication tools
including prints ods and websites that will
anable to build a connection between the
business and costumers.
OPPORTUNITIES
• The business will be new in the
market, it may easily have good
market standing but it may encounter
difficult in terms of sustaining demand
of the costumers that may lead to its
saturation point our declining stage.
THREAT
• The same vecinity will be great
competitors of the business.
• The business will be new in the
market,it may easily have good market
standing but it may encounter difficult
in terms of sustaining demand of the
costumers that may lead to its saturation
point our declining stage.
 PROJECTED SALE
2022 - 2026

Y                          
E JAN FEB MARCH APRIL MAY JUNE JULY AUG SEPT OCT NOV DEC TOTAL
A    
R

2
0
2
2
2
0
2
3

2
0
2
4

2
0
2
5
2
0
2
6
DETAILED PROJECTED SALES
2022
TABLE 1

       
MONTH QUANTITY PRICE TOTAL

JANUARY
FEBRUARY
MARCH
APRIL
MAY
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER

NOVEMBER

DECEMBER
DETAILED PROJECTED SALES
2023
TABLE 2

       
MONTH QUANTITY PRICE TOTAL

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER
DETAILED PROJECTED SALES
2024
TABLE 3

       
MONTH QUANTITY PRICE TOTAL

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER
 DETAILED PROJECTED SALES
2025
TABLE 4

       
MONTH QUANTITY PRICE TOTAL

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER
 DETAILED PROJECTED SALES
2026
TABLE 5

       
MONTH QUANTITY PRICE TOTAL

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER
CHAPTER 4

PRODUCTION
PLAN
 Ingredients/Raw Materials

Ingredients:
• 12 eeg yolks,beaten
• 1 can (354 mL) evaporated milk (or whole milk)
• ½ cup sugar
• ¼ tsp. Vanilla extract
• Water,for steaming
Caramel:
• 3 tbsp. Water
• 1 cuo light brown sugar
Procedures:
1. Prepare individual llanera (or two 9 x 2 in./23 x
5 cm. Flan molds);set aside.
2. Prepare the caramel:in a soucepan,bring the
water to a boil;reduce the heat to low before adding
the sugar.stir continuously for about 2 minutes or
until the sugar caramelizes or turns amber.
Immediately pour the caramelized sugar into
prepared individual flan molds.swirl the flan molds
to evenly spread the caramel.set the molds aside.
3. Prepare the steamer.place the steamer in a
large saucepan or a work.pour in water to just
below the steamer;bring to boil.
4. In a bowl,combine evaporated
milk,condensed
milk,sugar and vanilla.gently pass the beaten
eggs through a strainer into the bowl.stir to
combine and mix throughly.pour the mixture
into the prepared flan molds containing the
caramel.
5. Cover the molds with aluminum foil,arrange into
the steamer (water should already boiling before
placing the molds inside);steam for 30 minutes or until
firm.set aside to cool and then refrigerate gor at least 2
hours.
6. To serve: run a knife along the edges of the flan
molds to loosen.for individuals flans,turn the molds
over onto a pllater or individual plates.for a large
flans,place a platter on top of the molds;holding the
platter tightly to the mold,quickly turn upside
down.the flan should come out easily with the caramel
on top.
7. Serves 6 to 8.
 FLOW CHART
Using all the egg,separate the yolk from the
Step 1 egg white (only egg yolks will be used)

Place the egg yolks in a big bowl then

Step 2 beat them using a fork or an egg beate
Add the condensed milk and mix
Step 3 throughly

Put the mold (llanera) on top of the

Step 4 stove and heat using low fire

Spread the caramel(liquid sugar)

Step 5 evenly on the flat side of the mold.
 Wait for 5 minutes then pour the egg
Step 6 yolks and milk mixture on the mold

Cover the top of the mold using an

Step 7 aluminum foil

Steam the mold with egg and milk

Step 8 mixture for 30 to 35 minutes.

After steaming,let the temperature

Step 9 cool down then refrigerate

Serve for dessert. Share and enjoy

Step 10
EQUIPMENT USED