UNIT TWO - ASSIGNMENT

MINUTE SNACKS
Name: Kylie Rei C. Jaraza
Yr. & Sec.: BSA 2-2
 Business
Description

k s i s a n Th e bu sin ess fe atu re s

M in u t e S n a c
online food
b u s i n e s s c r e a te d t o
g iv e a s e n s e o f
satisfaction to the
p e o p l e t h r o u g h th e
form of snacks.
fo od s th at ar e bu dg et
fri en dl y an d ve ry po pu la r
wi th ma ny ci tiz en s sin ce it
of fe rs di ffe ren t ty pe s of
co m fo rt fo od th at ca n be
ve ry ap pe al ing to di ffe ren t
pe op le . It ca n be fo r
ch ild re n, te en ag er s an d
ad ult s w ho en jo y th is ki nd
of fo od .
T h e b u s in e s s a im s to
sa ti s f y th e c ra v i n g s o f
th e c o n su m e r s a n d t o
p r o m o te th e im a g e o f
p r o v i d in g h ig h - q u a li ty
s n a c k fo o d o p ti o n s th a t
a re q u ic k a n d e a s y to
o b ta in , w i th fr e s h n e s s
g u a ra n te e d .
 Product Description

Cheesy C h u c k i e J e ll y
Tu n a P i e Fried Noodles Corn dogs It is m a d e w it h fr e sh
ch o co la te m il k a n d g ul am a n
a t is
It is m a de w it h a tu na a nd This is a kind of dish where This is a snack th an d is p er fe ct fo r ch o co la te
the noodles are boiled first n K - d r a m as.
ch e es e fi ll in g e nc lo se d by a popularly s e e n i lo v er s.
and then deep fried. It is g o n a s ti c k th a t
cr is py p as tr y. I t is a h o td o
topped with soy sauce. te d w i th b a t t e r a nd is
is coa
deep fri ed.
 s i s a s o l e
Thi
o f
Type of
t o r s h i p t y p e
pro p r i e
w h e r e a
business
bus i n e s s i s o w n e d a n d Business/
controll e d b y a n Model
l , a n d t h e
individua
m o d e l i s
business
u r i n g , w h i c h
m a n u f a c t
w m a t e r i a l s
conv e r t s r a
r o d u c t s .
into p
Potential Market
T h e ta rg e t m a rk e t
o f th e b u s in e s s is
th e p e o p le a ro u n d
B in a n g o n a n R iz a l.
T he ow n er fo cu se s h er
m ar ke tin g ef fo rt s on
ev er y m em be r o f a
fa m il y ho u se ho ld ,
es pe ci al ly
th e te en s an d k id s.
 P o t e n ti a l C o m p e t it i o n
Th e fir st id en tif ied thr ea t is the pe op le aro un d th e ar ea wh o al so
en ga ge in on lin e se lli ng wi th th e sa m e pr od uc t ca teg or y. To
ov erc om e th is th re at, th e ow ne r ha s co me up wi th di ffe re nt
po ss ib le so lu tio ns , in clu din g the fo llo w in g: An al yz e an d
id en tif y th e co mp eti to rs' pr od uc ts an d m ar ke tin g str ate gi es .
Co ns id er the m on eta ry cap ac ity of the tar ge t cu st om er s an d
of fer pr ic es th at are af fo rd ab le to the m , bu t sti ll m ak e su re no t
to su ffe r lo sse s. sh ou ld co ns tan tly ha ve ex tra pa tie nc e an d be
re spe ctf ul wh en in ter ac tin g wi th the cu sto m ers . M in ute Sn ack s
ha s to ma ke the ir pr od uc t ap pe ali ng an d ap pe tiz ing to me et th e
cu sto me rs' ex pe cta tio ns . La stl y, the ow ne r sh ou ld als o be mo re
kn ow le dg ea bl e ab ou t the ir co mp eti tor s' str en gt hs an d
we ak ne ss es for th em to be ab le to ke ep up w ith th em .
Financial
Plan
 CHEESY
TUNA PIE
CORN DOGS
 FRIED
NOODLES
 POSSIBLE
REVENUES
 List of Risks to Business
Success
y C h a i n
Suppl Competitors
D i s r u p t i o n Inflation
d s e c t o r d e pend There is always
n e s s e s i n t he foo
ing— i s h i g h , a risk
Bus i t h t i o n t o a b u s i n e s s 's v
When infla
e v e r , a n y
p l i e r s . How iability
o n s u p
r s , i n f r a s t r u cture
t o f e v e r y t h ing as a restaurant i
natural disa
ste
a s e s — c an the cos e . f there
ice in c r e
i n c r e a s is competition a
issues, or pr a t s u p p l y l ine. starts t o vailable
h u t d o wn th u s i n e s s e s
abrup t l y s
r t a n t s u pplier Therefor e , b t h a t o ff e r s s i m i l
e v e n o ne im p o
s e d r aw ar food
Lo s i n g p act on i n c r e a types and servic
experience
i f i c a n t i m
v e a sign es.
m i g h t h a
quali t y w h i l e s w iftly
a n u f a c t u r i n g,
cons i s t e n c y a n d
n e s s b o t t o m line. materials, m c o s t s.
ea t i n g i n t o t h e bu si
and ov e r h e a d
 Thank You
for Listening!