Business Proponents

Clarence James S. Blanco

Jim Lloyd G. Calicdan
Daliella Mae M. Vidal
Samantha L. Meram
Hiezeyl Y. Guntang
Nancy M. Cube

G12 – Erudite
 GardenMai
The proponent’s business, "GardenMai," is a siomai
venture that aims to provide high-quality, delicious,
and healthy siomai products to high school students,
teachers and non-teaching staff. Our siomai
products are made with fresh ingredients, including
a variety of vegetables, creating unique flavors that
set us apart from competitors. With a focus on
affordability and generous portion sizes, we aim to
deliver exceptional value to our customers.
 The term "Garden" evokes images of freshness, nature, and abundance. It suggests the
use of fresh, locally sourced vegetables, aligning with the concept of incorporating vegetables
into the siomai offerings. The word "Garden" also implies a connection to nature and a focus on
sustainability, appealing to consumers who prioritize environmentally friendly choices.

The term "Mai" is a play on the word "siomai," which is a popular Chinese dumpling
typically filled with meat or seafood. By incorporating "Mai" into the name, it immediately
establishes a connection to the core product, indicating that the business specializes in siomai
offerings.

Combining "Garden" and "Mai" in the name "GardenMai" suggests a focus on siomai
filled with fresh vegetables, reinforcing the concept of incorporating nature's bounty into
delicious and healthy food options. It creates a memorable and unique brand name that captures
the essence of the business, appealing to health-conscious consumers seeking convenient and
flavorful siomai with a vegetable twist.
 LOGO AND TAGLINE
The white circle and white font represent elegance and
to stabilize the vibrant color of the logo. The image in
the logo represents the product we are selling. The
green background represents our siomai being healthy
and nutritious. Below of it was the slogan of our
brand, ‘We Siomai Love To You!’ which means that
we produce and make each piece of product with
sincerity and determination to produce the best quality
of the product with budget-friendly price to all.
 PRODUCT DESCRIPTION
The proposed business offers a unique range of siomai products with
various vegetable fillings, setting itself apart from competitors in the
market. With a focus on health and nutrition, the business provides
customers with a diverse selection of siomai options that incorporate fresh
and locally sourced vegetables. This emphasis on vegetables not only adds
nutritional value but also appeals to health-conscious individuals seeking
lighter, plant-based alternatives. By prioritizing sustainability, the business
supports local farmers and follows eco-friendly practices, ensuring
customers can make environmentally conscious choices when purchasing
their siomai products. With the convenience of fresh packaging, customers
can enjoy a quick and delicious meal by simply pan-frying the siomai,
catering to busy lifestyles.
 INGREDIENTS
QUANTITY DESCRIPTION

10 pcs Tofu
¼ kg Carrots
3 pcs Eggs
6 packs (50 pcs per pack) Molo Wrapper
¼ liter Oil
¼ kg Onion
¼ kg Pepper
¼ kg All Purpose Flour
2 tbsp Salt
 COST OF OVERHEAD
SAUCE/DIP
QUANTITY DESCRIPTION
1 liter Soy Sauce
250 grams Fried Garlic
½ kg Calamansi
¼ kg Sugar
2 packs Chili
 COST OF OVERHEAD

Packaging
QUANTITY DESCRIPTION
5 packs (40 pcs per pack) Kikiam Plate
1 pack (500 pcs per pack) Toothpick
 PROCEDURE IN MAKING THE PRODUCT
Step 1. Cut the vegetables in small pieces (carrots and onions) and cut the
tofu in small pieces.
Step 2. Mixed the small pieces of vegetables and tofu together with egg,
pepper, salt and flour.
Step 3. Prepare the Molo Wrapper, then wrap the Mixed Ingredients.
Step 4. Fried it in Gas Stove medium heat, until it will look like golden
brown or steam it.
Step 5. Prepare the dip (soy, fried garlic, calamansi and chili).
Step 6. Serve or Pack.
Step 7. Deliver.
NOTE: Prepare an actual video while making your product
 Cost of Materials (300 servings)
QUANTITY DESCRIPTION UNIT COST BASE COST 10% TOTAL COST
CONTIGENCY
(Php) (Php) (Php) (Php)
10 pcs Tofu 12.00 120.00 12.00 132.00
¼ kg Carrots 20.00 40.00 4.00 44.00
3 pcs Eggs 7.00 21.00 2.10 23.10
6 packs (50 pcs per pack) Molo Wrapper 40.00 240.00
24.00 264.00
¼ liter Oil 25.00 50.00 5.00 55.00
¼ kg Onion 25.00 50.00 5.00 55.00
¼ kg Pepper 5.00 10.00 1.00 11.00
¼ kg All Purpose Flour 5.00 10.00
1.00 11.00
2 tbsp Salt 5.00 5.00 0.50 5.50
TOTAL 144.00 546.00 54.60 600.60
 COST OF OVERHEAD EXPENSES
10%
UNIT
QUANTITY DESCRIPTION BASE COST CONTIGEN TOTAL COST
COST
CY
(Php) (Php) (Php) (Php)
SAUCE/DIP
1 liter Soy Sauce 80.00 88.00
40.00 8.00
250 grams Fried Garlic 40.00 44.00
40.00 4.00
½ kg Calamansi 60.00 66.00
20.00 6.00
¼ kg Sugar 17.00 18.70
17.00 1.70
2 packs Chili 40.00 44.00
20.00 4.00
Total overhead expenses (dipping) 197.00 216.70
117.00 19.70
Packaging
5 pack (40 pcs per pack) Kikiam Plate 100.00 110.00
20.00 10.00
1 pack (500 pcs per pack) Toothpick 20.00 22.00
20.00 2.00
Total overhead expenses(packaging) 317.00 348.70
157.00 31.70
Total overhead expenses 2,219.00 2,440.90
1,099.00 221.90
 MARK-UP PRICE
Cost of materials and overhead expenses (300 servings) 949.30
Divide by number of servings 300.00
Cost of materials and overhead expenses per serving 3.16
Multiplied by mark-up 1.58
Selling Price per unit 5.00

The total cost will be multiplied with the mark-up of 1.58 to

arrive at a selling price of ₱5 per unit.
 TARGET MARKET
Particulars Population Potential Target Market
Customers (94/100)
(6%)
San Fabian National High School Students 5,136 308 290
SFNHS Teaching and Non-Teaching Staff 186 11 10
TOTAL 5,321 319 300

The proposed business aims to target high school students and teaching
and non-teaching staff at San Fabian National High School with its siomai
products. These students, teachers and others are seeking quick and
affordable meal options during their school hours. By offering a variety of
unique siomai flavors and pricing them competitively, the business plans
to capture a significant market share within the school.