BUSINESS PLAN

DULCE LA LECHE

BAGONG SILANG STREET, SAN ROQUE SAN JOSE, OCCIDENTAL MINDORO

EMAIL: [email protected]
FB PAGE:

OWNED BY:

TAPANG, EULA SHANE P

ROSAREE, MARK IAN S.
PABLO, CHARLES JOSEPH P.
ESTRADA, JUSTIN MATTHEW G.
FRANSISCO, ESTHER GRACE T.
LIMOS, MAERILL O.
AGUSTIN, BRIAN JAYSON E.
BALUNTONG, GRACIE MAY
ESPERIDION, JASPER CARL V.
 INTRODUCTION

This section presents the description of the business, the location, the total funding
requirements and the possible funding sources.

I- Description of the Business

Dulce la leche is especially made for people who have a fond love for a Filipino
delicacy that is almost present in every Filipino Christmas table, - Leche flan. This sweet
treat is traditionally serve for families and friends to enjoy. Dulce la leche is leche flan with a
twist that sweet delight enthusiasts might love.

II- Vision

Our visions are to inspire mini leche flan revolution, delicious and highest-quality
products, leaving a lasting impression on every customer we serve, creating a delightful and
memorable experience that keeps them coming back for more.
III- Mission

Our mission is the commitment to treat our business partners with respect, building
mutually beneficial and long-lasting relationships based on trust, integrity, and shared
success.

IV- Goal

The business goal for Mini Flan could be to establish itself as a leading brand and
provider of high-quality mini flans in the market. Here are some specific objectives that Mini
Flan could strive to achieve:
 Product Excellence
 Market Penetration
 Brand Awareness
 Customer Loyalty
 Operational Efficiency
 Sustainability

V- Objectives

The objectives of the business include;

  Provide a product that is delicious yet a budget-friendly meal to our
customers.
 Give customer a satisfaction

VI- Location of the Business

Figure 1.1- Location of the business Philippine Central Islands College, Bagong Silang St.
San Roque, San Jose Occidental Mindoro.

VII- Reason for choosing the location

Students tend to buy sweet treats after school hours.

VIII- Funding Requirements and Sources

The owners calculated the possible initial fund for the business and it estimated a total
of Php 1,500.00 including the equipment, tools, and ingredients that will be needed.
Our initial fund will come from the allowances of each owners and the amount of
money will come from the bank
Each members of the group will contribute Php 167.00 for the fund.
 EXECUTIVE SUMMARY (Partial)

VGMO STATEMENT

BUSINESS MODEL CANVAS

PARTIES SUPPORTING BUSINESS

SUPPLIER
CREDITOR
EMPLOYEES/STAFF
CONSUMERS
 ENVIRONMENTAL ANALYSIS

INDUSTRY ANALYSIS

Leche flan is known by Filipinos because it is serve as a dessert made with eggs, milk
and sugar on gatherings especially, on Christmas eve. It is also best when serve cold, or warm
that is why many Filipinos love the taste of Leche flan because it is sweet, soft and silky that
will surely melt in your mouth. Leche flan is simple to make when you know the ingredients
and procedure of making it. We come up with an idea that we would sell a smaller version of
a Leche flan for it to be more affordable by children who love this dessert. The reason why
we will sell mini Leche flan in a school is because our target market are children.

I. Strength

Food products like our mini leche flan are particularly strong points because they are
well-liked by plenty of people and we have customized the price to suit everyone's budget,
particularly for kids. As a result, more people will purchase it because even kids can afford it,
which will speed up the product's consumption. We will add a few changes to our product, so
you may also enjoy it.

 Different Tastes
 Affordable
 Easy to Find

II. Weaknesses

Selling this product has another drawback; due to the presence of numerous
competing food vendors, sales are not always lucrative. There are numerous foods that are
sold side by side with what we sell, therefore it's not always the case that many people will
purchase our goods. And in order to prevent it from tasting different, you should truly know
how to manufacture or combine the proper amount of vinegar with sauces.

✔️Occasional Dates

✔️It is frequently sold, so the profit is occasionally minimal.

 ✔️Many competitors

III. Opportunities

The opportunities with this product are because it is a favorite of many and we have
made it more suitable for the budget of the people especially for children, more people will
buy it because even children can buy it so the product will be used up faster we will supply.
You can also enjoy this product of ours because we will add some twists so it is not unlikely
that this business will be successful.

 New in the market

 Popular

VI. Threats

What will happen to us is that other customers will view what we are selling as being
filthy because it is street food, we are on the side of the road, and we only use a cart to sell,
unlike other people like me who also own this kind of business and have a place of our own
where customers can socialize, which is what today's customers want because they have a
place to hang out or sit while they eat. Because people today desire that, in addition to a
pleasant spot to eat, they also feel comfortable, can snap pictures, and have something to
share on social media.

✔️Successful Competitor

✔️Popularity of other products

•Competitors
List of all the competitors

1) Pares
One of our competitors is pares because it is what locals in our area frequently
purchase and consume by the sides of the roadways.
 Pares named of the Filipino dish, which consists of a bowl of clear soup, some garlic
fried rice, and a plate of braised beef stew, is beef pares. Popular roadside diner-style
restaurants known for serving this kind of food are known as Pares Houses (or paresan in
Filipino). In recent years, it has also grown to become a go-to dish in the neighborhood's
low-cost carinderya and restaurants.

2) Siomai Rice
Siomai rice is also one of our competitors, it is also a dish in the Philippines. It
combines siomai (dumplings), a popular local cuisine, and rice. Rice is frequently boiled in a
savory broth while the siomai is stuffed with pork, mushrooms, and other veggies. A sweet
and sour dipping sauce is frequently included with this dish. Because it is both excellent and
reasonably priced, this siomai rice is well known in the market. It can even be sold to
students because their budgets allow for it. This is one of our competitors because their street
food contains rice, much like what we sell.

BUSINESS DESCRIPTION

Product Description

The Kalye West primarily serves Hard-boiled chicken eggs that are deep-fried
with an orange-colored flour batter, served with a sweet-and-sour sauce, and rice is also an
option. The product contains quail eggs that give customers benefits such as rich in vitamin
B2, iron, potassium, calcium, and phosphorus. It has potential to be known because of the

Equipment/Materials Needed

In order to produce Kwek Kwek Rice and caters the growing demand, the Kalye West
buy the following equipment:

 Cart- This is where we'll put all of our items, along with the tools we'll need to
prepare them, to exhibit them in the market.
 Stove and Pan- Using this, the goods will be prepared so that it may be sold.
 Ingredients- These are the ingredients used to prepare our product for consumer use.

Size of the Business

 The Kalye West is a small business that offers inexpensive food that will satisfy the
consumer's appetite, especially students located in front of Philippine Central Islands College
with a Php. 12,000.00 capital to start the business. The business targeted to have sale
amounting to Php. 500.00 to Php. 1,000.00 per day.

Personnel Requirement

The Kalye West will not hire personnel. for the production of the Kwek Kwek Rice In
order to ensure that the personnel are credible capable in doing such tasks, applicants must
submit following requirements.

 Resume

 Brgy. Clearance

 COE

 others
 ORGANIZATIONAL PLAN

Form of the business organization

The business organization of the business is in the form of Partnership. Where

partners agreed to share equal amounts to have Php. 3,000.00, and divide the profit among
themselves.

Organizational Structure

GENERAL MANAGER
ALEXA MALLARI

PRODUCTION MANAGER MARKETING MANAGER

MONICA HERMOGENO MAC RYAN RALLETA

FINANCING
MICA ACUESTA

Figure 3.1. Organizational Structure of Kalye West

Roles and responsibilities

Kalye West will operate by; Partners. l. The partners decided to divide and have equal
share in obligations and responsibilities of the business. They agreed that all decisions
regarding their business must be known and agreed upon by all the members to achieve an
organize business organization.

Monica Hermogeno will be assigned as Production Manager.

 Mac Ryan Ralleta will be assigned as Marketing Manager with partial obligation in
financial management of the enterprise. Her assignments include recording sales, financial
evaluation and calculating expenses.

Alexa Mallari will serve as a General Manager and will help Mica Ella Acuesta in
managing their finances.

The entrepreneurs will be responsible in marketing innovated product. Entertain the

customers and persuade prospective customers. They will take orders and will make personal
delivery of the product. They will ensure that all decisions concerning their business will be
agreed by the partners, including the purchase of raw materials, so that they can manage their
business well.
 PRODUCTION PLAN

Product

Kalye-West produces goods and offers them for sale at reasonable costs. The owners
produce Kwek Kwek rice using premium products like flour, eggs, cooking oil, food
coloring, seasonings, pepper, rice, margarine, and garlic. Kwek-Kwek rice is formed of
battered eggs. The ingredients needed to produce Kwek-Kwek rice are listed in Table 4.1,
while the components required to make fried rice are listed in Table 4.2.

KWEK_KWEK

INGREDIENTS DESCRIPTION

Flour A powder that is milled from hard red wheat or

a blend of hard and soft wheats used to make a
batter.

Egg A good source of protein produced by an animal

consists of egg yolk and egg white.

Cooking Oil A liquid type of condiment that is used to fry

goods.

Seasonings (Magic Sarap) An all-in-one seasoning made with fresh onion,

garlic, and other spices, with each granule
packed with flavor, resulting to rich flavor.
Pepper Common ingredient added in dishes to add
more flavors.
Food Coloring A powder used to enhance colors in foods and
protect vitamins and flavors from being
damaged by light.

Table 4.1: Ingredients of Kwek-Kwek

FRIED RICE
INGREDIENTS DESCRIPTION

Rice Commonly consumed as food around the world.

Margarine Originally made from animal fats or vegetable

oil. It is most often used as a substitute for butter
and is used for spreading, cooking and baking.

Garlic Used widely as a flavoring in cooking.

Table 4.2: Ingredients in making Fried Rice

The production tasks that the business owners will do alone include steaming, mixing,
coating, frying, and packaging. One of the entrepreneur’s home will supply a rice pot,
a frying pan, and other tools and equipment.

I. Production Schedule

1920 servings of Kwek Kwek rice were produced overall according to Kalye-West's
production report during the two months of operation. 960 servings for the first month and
another 960 servings for the following month. (See table 4.3)

PRODUCT 1st Month 2nd Month 3rd Month 4th Month

Kwek- Kwek rice 960 servings 960 servings 960 servings 960 servings

Table 4.3: Production Summary

Volume of Production
In total, 1920 servings of Kwek Kwek rice will be produced by the owners over the
course of the next two months.

Inventory:
Direct and indirect materials were included in the enterprise's final raw materials
inventory for the two-month operation period. The anticipated inventory amount during the
first month of operation was Php 5,600.5. In its second month of operation, the owners had
PHP 5,600.5 worth of inventory. The owners made the decision to buy the necessary raw
materials twice a week in order to reduce transportation costs.

I. Production Process
The procedures in making Kwek Kwek rice included in the following; purchasing of
products, steaming, boiling, mixing, coating, frying, and packaging.

Preparation of Ingredients
The flour, eggs, cooking oil, seasonings, pepper, rice, margarine, and garlic are the
ingredients in making Kwek Kwek rice and placed properly in a clean and sanitized working
table.

Steaming
Wash and cook the rice in exact amount of water for about 25 minutes and let it rest for
another 5 minutes in a very low heat and then turn off the stove.

Boiling
While waiting for the rice to get cooked, boil eggs not exceeding 10 minutes to make it hard
boiled. Remove the egg shells and put the eggs in a clean bowl.

Mixing
Mix the dry ingredients, such as flour, seasonings, food coloring, and pepper in a clean bowl
or food container. Add the exact amount of water and mix the batter using the ladle.

Coating
Coat the eggs one by one in the seasoned batter.

Frying
Put the coated eggs in a heated pan with heating oil and cook them till golden brown. Using
the strainer, place the cooked battered eggs to remove excessive oil. Add the appropriate
amount of margarine to a heating pan and sauté the garlic until it turns golden brown. Stir
fried the rice that has previously been cooked.
 Packaging
Place a cup of fried rice, three battered eggs, and any sauces the customer would like in a
clean paper meal box. Carefully seal the box to prevent spills.

PURCHASING OF INGREDIENTS

PREPARATION OF INGREDIENTS

STEAMING

BOILING

MIXING

COATING

FRYING

PACKAGING

Table 4.4: Production Process Flowchart

 I. PRODUCTION COST

Procurement of Materials
Twice a week, the raw materials required for production will be bought at the San Jose Public
Market in Barangay 4 of San Jose, Occidental Mindoro. Both direct and indirect materials are
present. Flour, eggs, cooking oil, food coloring, seasonings, pepper, rice, margarine, garlic
paper meal boxes and plastic utensils are examples of direct materials.

Table 5.1:
Purchases, Production Cost, Inventory of Raw Materials, May-June, Kalye West, 2023

Direct Materials Purchase Production Cost Inventory

UM UC QTY AMT QTY AMT QTY AMT

Flour kg 50 50 2,500 40 2,000 10 500

Eggs per tray 230 62 14,260 52 11,960 10 2,300
Cooking oil gallon 1,400 1 1,400 3/4 1,050 1/4 350
Seasonings pack 140 1 140 3/4 105 1/4 35
Pepper kg 18 ¼ 18 1/8 9 1/8 9
Food Coloring bottle 23 1 23 1/2 11.5 1/2 11.5
Rice kg 40 93 3,720 80 3,200 13 520
Margarine kg 150 1 150 3/4 112.5 1/4 37.5
Garlic kg 150 1 150 3/4 112.5 1/4 37.5
Paper meal box pack 150 1,860 4,650 25 3,750 6 900
Plastic utensils pack 150 961 4,650 25 3,750 6 900
Subtotal 31,661 26,060.5 5,600.5
Indirect Materials
Bowl pcs 150 3 450 3 450 --- ---
Containers pcs 50 4 200 4 200 --- ---
Frying pan pc 300 1 300 1 300 --- ---
Ladle&Tongs pcs 100 2 200 2 200 --- ---
Strainer pc 60 1 60 1 60 --- ---
Subtotal 1,210 1,260
Table 5.2: Purchases, Production Cost, Inventory of Raw Materials, June-July, Kalye
West, 2023

Direct Materials Purchase Production Cost Inventory

UM UC QTY AMT QTY AMT QTY AMT

Flour kg 50 50 2,500 40 2,000 10 500

Eggs per tray 230 62 14,260 52 11,960 10 2,300
Cooking oil gallon 1,400 1 1,400 3/4 1,050 1/4 350
Seasonings pack 140 1 140 3/4 105 1/4 35
Pepper kg 18 ¼ 18 1/8 9 1/8 9
Food Coloring bottle 23 1 23 1/2 11.5 1/2 11.5
Rice kg 40 93 3,720 80 3,200 13 520
Margarine kg 150 1 150 3/4 112.5 1/4 37.5
Garlic kg 150 1 150 3/4 112.5 1/4 37.5
Paper meal box pack 150 1,860 4,650 25 3,750 6 900
Plastic utensils pack 150 961 4,650 25 3,750 6 900
Subtotal 31,661 26,060.5 5,600.5

Indirect Materials
Bowl pcs 150 3 450 3 450 --- ---
Containers pcs 50 4 200 4 200 --- ---
Frying pan pc 300 1 300 1 300 --- ---
Ladle & Tongs pcs 100 2 200 2 200 --- ---
Strainer pc 60 1 60 1 60 --- ---
Subtotal 1,210 1,260
Grand total: 32,871 27,320.5 5,600.5

Procurement of tools, equipment and supplies

 The total cost of tools, equipment and supplies used for one month is amounted to Php.
1,210.00 (Table 6). The tools, equipment and supplies used including bowls, containers,
frying pan, ladle & tongs and strainer.

Kalye West
Tools, Equipment and Supplies Used for One Month

ITEM Unit Cost (PhP) Quantity Amount (PhP)

Bowl 150.00 3 450.00

Containers 50.00 4 150.00
Frying Pan 300.00 1 30.00
Ladle & Tongs 100.00 2 60.00
Stainer 60.00 1 500.00
TOTAL Php. 1,210.00

Table 5.3: Procurement of tools and equipment and supplies

During the first month of operation, the entrepreneurs will produce an estimated of
960 servings same with the second month of operation. The estimated production cost was
Php 13,030.25 per month. The expenses are for purchasing raw materials such as: flour, eggs,
cooking oil, seasonings, pepper, food coloring, rice, margarine, garlic, paper meal and plastic
utensils.

Table 5.4
KALYE WEST
Production Cost per Kilo

INGREDIENTS QUANTITY UNIT OF UNIT TOTAL

MEASUREMENT PRODUCTION
COST
COST
(Php)
Flour 1 50.00
kg 50.00

Eggs 30 tray 45.00 45.00

Cooking Oil 15 kg 1,400.00 1,400.00

Seasonings 150 g. 150.00 150.00

Pepper 1 kg 18.00 18.00

Food Coloring 10 ml 23.00 23.00

Rice 1 kg 40.00 40.00

Margarine 1 kg 150.00 150.00

Garlic 1 kg 150.00 150.00

Paper Meal 60 pcs 150.00 150.00

Plastic Utensils 60 pcs 150.00 150.00

TOTAL Php. 2,326.00
PRODUCTION
COST
TOTAL SERVINGS 30 pcs.

PRODUCTION
COST PER UNIT
PACKAGING

TOTAL
PRODUCTION
COSTS

Table 5.4: Production Cost per Kilo

Price
Kalye West will sell the Tokneneng Rice at Php 45.00 per serving.

PRODUCT UNIT OF UNIT SELLING MARK-UP(Php)

MEASUREMENT COST(PhP) PRICE

1 pc. 39 45.00 6.00

Tokneneng Rice

Table 5.6: Product Price

MARKETING PLAN

7P’s of Kalye-West

Product
Kwek-kwek rice

Price
The product will be budget friendly for anyone especially for the students who are
short in money and those who forget to bring their meals because it is php 45 per serving only
and comes with a free another rice.

People
To produce this product, the entrepreneurs will hire personnel.

Packaging
Packaging will be eco-friendly because it comes with the paper meal box which is
biodegradable and utensils such as spoon and fork and was sealed carefully to prevent
spilling. Sauces will be at mini cups with lids.

Promotion
To promote this product, the entrepreneurs will use social media platforms. Aside
from being eco-friendly and cost effective, people are fond of using technologies. We will
offer to our loving customers a free extra rice.

Positioning
high in quality and nutrients but low in price.
 FINANCIAL PLAN

The Initial Capital Investment

Kalye-west will begin operation in 2024 with a capital of php 12,000.00. Each partner
contributed php 3000.00 to the operations required initial capital investment.

Financial forecasting was done by the entrepreneurs to assure that the business will be
buyable and profitable. Furthermore, financial forecasting will assist entrepreneurs in
planning ahead of time and avoiding financial loss.

Major Assumptions

The company mostly sells a dish called tokneneng with rice. Because of the great
demand for items in the area, the entrepreneurs predicted that the daily average of tokneneng
with rice sold would be 30.

The financial projection for the entrepreneurs is three years. The following are the
assumptions made in running the business.

The company will begin operations in 2024. Based on the entrepreneurs’

environmental study, the company forecasted the average number of meals purchased.

Since the business was made known to customers in 2025, output and prices will
climb by 10%, resulting in a 21% increase in revenues over the previous year.

In 2026, output will increase and sales will climb by 10% over the previous year.
 Projected Revenue of Kalye-West Year 2024
Table 6.1

PRO-DUCT CO M MAR SELL AVER DAIL MONT YEARLY YEARL

ST AR K UP ING AGE Y HLY Y
PE K COST PRIC ITEMS X12
R UP E SOLD X365
UN DAILY
IT

TOKNE- 45 10 4.5 49.5 30 1,485 44,550 534,600 542,025

NENG WITH
RICE

NOTE: There will be a 10% increase in produxction and price on year 2025 based on the first
year.

NOTE: There will be a 15% increase in production and sales on the 2nd year of production

Table 6.2
Projected Revenue of Kalye-West in three years

Year 2024

PRODUCT Selling Quantity Quantity of units in Amount in Peso

Price per month year 1

TOKNENENG 49.5 900 10,800 756, 000

WITH RICE
 Year 2025

Quantity of units in year Selling Price increase in 10% Amount in Peso

2 increase in 10 %

10,800 54.45 588,060

Year 2026

Quantity of units in year Selling Price based in year Amount in Peso

3 increase in 15% 2024

10,800 54.45 668,250

Forecasting Cost of Goods Sold

Table 4.3

Projected Cost of Goods Sold (Daily)

Products lists and size Cost per unit Projected Volume Projected Cost
of Purchases
Average no. of
items Sold (Monthly)

Tokneneng with Rice 45 30 1,350

Table 4. 4 Projected Cost of Goods Sold (Monthly)

 Product Cost per unit Projected Volume Projected Cost of Purchases

Average no. of
items Sold

Tokneneng 45 900 40,500

woth Rice

Table 4. 5 Projected Cost of Goods Sold (Yearly) in three years

Year 1

Products lists and Cost per unit Projected Cost of

size Purchases
Projected Cost of
(Monthly) Purchases

Tokneneng woth 45 41,500 498,000

Rice

Note: There are increase of 10% in production based on 2024.

Year 2

Products lists and Cost per unit Projected Cost of

size Purchases
Projected Cost of
(Monthly) Purchases

Tokneneng woth 45 41,500 547,800

Rice

Year 3
 Products lists Cost per unit Projected Cost of
and size Purchases
Projected Cost of
(Monthly) Purchases

Tokneneng 45 41,500 629,970

woth Rice

Computation of operating expenses (start-up cost)

Table 4.6 : Operating Expenses

Operating Expenses

Internet Connection ----

Utilities (electricity and water) 500
Rent
1000
Transportation
1000
Total 30,000

Note: Expenses for Internet Connection, Utilities, Rent and Transportation are multiplied by
12.

Income Statement

The income statement shows the projected result of the operation of the
project in three years. The estimated total of the projected amount is PhP 1,790,970.oo. the
business has a total cost of goods so;d amounted to PhP 1,675,770.00. the total operating
expenses is PhP 30,00.
The business was projected to have a total of 85,200 net income in three
years.