FORMAT OF BUSINESS PLAN

I. Executive Summary

II. Background of the study

III. Description of the Business

IV. Vision and Mission for the business

V. Marketing Plan

a. Product

b. Price

c. Place

d. Promotion

VI. Sales and Production Plan

VII. Business Requirements

a. Staffing and Cost

b. Business Organization

c. Equipment Requirement

d. Space Requirement

e. Manufacturing Processes

f. Plant Location

g. Material Cost

h. Other Cost:

- Rent and Utilities

- Transportation

- Office Supplies
 - Store Supplies

- Sanitary Supplies

- Pre-operating Expense

- Repairs and Maintenance

- Fringe Benefits

- Miscellaneous Costs

- Utility Cost

- Office Equipment

- Furniture and Fixtures

a. Depreciation

b. Investment Requirements

I. Sales and Cost Plan

II. Financial Aspect

a. Income Statement

b. Cash Flow

c. Balance Sheet

d. Financial Analysis

III. Conclusion – Intent

Schedules

Prepared time table (Gantt chart)

 A Project Study

Presented to the Faculty Committee of the

Graduate School of Masters in Business Administration

Olivarez College

In Partial Fulfillment of the Requirement for the

Subject Project, Principles of Management

For the degree of Masters in Business Administration

By:

Nikko B. Cassion

Adviser

Dr. Nelson A. Silva

2018
 BUSINESS PLAN

TUNASHA : ANG SHARAP KAPAG KASAMA SYA

TABLE OF CONTENTS
 EXECUTIVE SUMMARY

Tuna Shawarma is dedicated to consistently providing high customer

satisfaction, for its customers who wants to experience something new shawarma

flavor. It will be served for both men and women, at any age and will also accept

appointments as well as orders.

Tunasha will involve in the production and distribution of several wide varieties of

Shawarma and also pizzas, softdrinks and coffee to BF Homes residents and other

customers. It will also engage in home deliveries when our customers want our products

to be delivered to them within the city.

In this light, we will be focusing on customers who are health conscious and

customer who is planning to start a healthy life style as tuna fits to that market because

tuna has a lot of benefits when it comes to one’s health. The branding of the concept

will be a classic Filipino style, with a touch of Middle Eastern culture to fit with the theme

of sandwich, which mainly came from a Middle East country.

 COMPANY LOGO

BACKGROUND AND BUSINESS CONCEPT

Nowadays, the demand for food industry is increasing as economic growth takes

place. As time changes, innovation also take place. In modern time, there are lots of

business offering traditional shawarma. Shawarma, might look similar to other dishes

such as the Greek “gyros”, Armenian “tarna” or Turkish “doner kebab” don’t get confuse

as they are all the same just named in their local languages in which all of it means

either “to turn”, “turning” or “turned”. Shawarma is a sandwich wrap of Middle Eastern

origin, usually made out of spit roast shaved meat of beef, lamb , goat, chicken and

turkey mixed with tabouli salad and/or fattoush salad, tomatoes and cucumber. This is

the Middle Eastern counterpart to the ever famous American Burger where it’s a staple

fast-food item not just in those countries but as well as in Europe.

 This dish became really popular in the Philippines late 1980’s, every small

entrepreneur wants to own a shawarma shop, that’s why you can see a lot of stalls of

shawarma during those times and even now you see remnants of those shops.

With that, I came up in the concept of making a shawarma that is new to the

market, a shawarma that will satisfy the customer not just for its price and tastes alone,

but also for the nutritional benefits that it has, a shawarma fill up of tuna with rich in

omega- 3.

DESCRIPTION OF THE BUSINESS

Tuna shawarma is in the fast food/restaurant industry, it will be serving people by

providing their needs in terms of shawarma preparation. This business might not new in

the market since there are many shawarma stands in the area but its concept is differ

from others.

The objectives of the business include: first is the (Marketing Aspect), to

prepare suitable marketing strategy for the project, to determine the promotional

strategies to be adopted and to determine the appropriate price for the product. Second,

(Management Aspect), to know the day to day operation upon the opening of

business, to design an organizational form and structure for the project and to formulate

the time management & identify needed activities. Third, (Technical Aspect), to know

the company location, to determine the production process and to provide listing of

equipment necessary. Fourth, (Financial Aspect), to estimate cost and identify

possible fund sources and to determine the profitability through the use of reliable tools

of evaluation. Lastly, (Socio-economic Aspect), to identify the target consumers of the

product and to determine the projected demand of the Product in Parañaque City for the

next 5 years.

The business will be located at #1711 Raikko St. BF Homes Aguirre Avenue

Parañaque City. It will cater the people of BF Homes Parañaque as well as walk in

customers that passes by along the store to fill their starving tummy.

VISION AND MISSION OF THE BUSINESS

Vision:

TunaSha envisions itself to be well known competitive in food industry and a

leader, utmost provider of best and exceptional shawarma in the country, offering cheap

prices but quality stunning products.

Mission:

To consistently provide the stunning and healthy products and exceptional

services in an ethical way to ensure maximum satisfaction to customers, as well as to

build long-lasting relationship with them.

 SWOT ANALYSIS

STRENGTHS WEAKNESSESS

 1st Tuna shawarma in the country  High price of materials

 Good relationship with customers  Lack of personnel

 Healthy products  Weak resources

 Comparatively cheap prices  Technological obsolescence

 Quality and tasty products

 Great service

 Easy accessible

 Location of business

OPPORTUNITIES THREATS

 Enter Competition  Raw materials shortages

 Rising income of target market  Too much competition

 Growing demand  Price wars

 Widening consumer base

 Expansion
 MARKETING PLAN

Marketing is the heart of the business. It can be defined as a set of activities that

involves any transaction or exchange of goods, services and ideas with the main

function to satisfying customers at the same time making profit through gaining sales to

achieve the organizational objectives. Business will never exist without marketing and

proper planning with regards to the said aspect.

TARGET MARKET

The Filipinos known as “food lover”, that’s why the company wants to target

students, employees and others who spent at least 20 to 30% of their money on fast-

food chains, the target market of the business is 88,035 people out of the total

population.

PRODUCT

Product can be defined as anything that can be offered in market for attention,

acquisition, use or consumption to satisfy need, want demand or expectation. The

business will produce a good quality product and that is the tuna shawarma which made

from fresh fish with our special seasonings and toppings as well as a variant of services

offered.
 PRICING

In simple marketing term, price is the whole amount in money that is equal to

cost plus all incidental expenses paid for goods or services. Since tunasha is new the

market the company will choose to use the method of Cost-Plus Pricing in which selling

price is determined by adding a percentage mark-up to a product’s unit cost. Hence, the

price of the product is P85.00 per order, competitive enough to other existing shawarma

in the market.

PLACE / DISTRIBUTION CHANNEL

The term place means where the product is properly distributed and available in

a convenient location at the right time, it will be located at at #1711 Raikko St. BF

Homes Aguirre Avenue Parañaque City. The business will use Direct Marketing

Channel or known as Producer to Customer wherein the method of selling is directly to

the end buyer from the manufacturer with no middle man or intermediary involved.

PROMOTION

It is the technique of convincing or persuading the customers to buy what’s being

offered. Promotion refers to raising customer awareness of a product or brand,

generating sales and creating brand loyalty. Since the business is in the introductory

stage, intense promotion is a must use.

a. Flyer or Flier (bookmark form)

Bookmark, also called as circular, handbill or leaflets a thin marker commonly

made of card, leather or fabric used to keep the reader’s place in a book and to

enable the reader to return to it with ease.

b. Calling cards

It is a small card with business information that is given for convenience and as a

memory aid.

c. Stickers

It is also a form of paper advertisement intended for wide distribution and

typically posted in a public places.

d. Poster

A poster is any piece of printed paper designed to be attached to a well or

vertical surface. Typically posters include both textual and graphic elements,

although a poster may be either wholly graphical or wholly text. Posters are

designed to be eye-catching and informative.

 e. Online advertising

Online advertising, also called online marketing or Internet advertising is a form

of marketing and advertising which uses the Internet to deliver promotional

marketing messages to consumers.

SALES PLAN

The food industry is economically stable. Industry trends show that as time

becomes more limited, people want faster, easier and more economical services in one

location. Customers are educated and more demanding of quality product and of good

service.

The target market area is BF Homes Parañaque. This will include a target

population 88,035 people (based on statistics) that fit our customer profile.

PROJECTED SALES

To come up with projected sales forecast in terms of money, the company

analyzed first the possible shawarma that can render per day and its related prices

based on the selling price.

To get the sales, supply is multiplied to its price:

Sales = supply * price

Year Supply Sales

2019 53,424 4,541,040

2020 56,095 4,768,075

2021 58,900 5,006,500

2022 61, 845 5,256,825

2023 64,937 5,519,645

TOTAL SALES = 25,092,085

To get the total sales, sum up all the year’s sales.

BUSINESS REQUIREMENTS

These are high-level needs or wants of an organization as the fulfillment of which

allow the organization to achieve its objectives. This answers how the business shall be

managed before and during the operating periods, pointing out the firms or persons

involved or to be involved in studying the different aspects of the company, form of

business ownership, capitalization, organizational structure and functions of each unit

management personnel, skills and numbers of labor required, specifying the duties and

time to be devoted to the business, qualification, compensation, fringe benefits and

facilities.
 Form of Business Ownership

The owner of the business will apply sole proprietorship where a business owned

by a single person. There are no documents to file with the state to begin the legal

existence of the business. Sole proprietor can take money from the business to meet

his personal obligations or use his personal income to pay business debts.

A. Staffing and Costs

Manpower Requirements

Human resources are valuable and it’s the human capital of an organization. The

choice of competent, efficient and most of all trustworthy individuals who will run the day

to day affairs of the business is a crucial decision. To make an enormous judgments in

the selection of personnel particularly in the initial stages of business operation, may

bring damages to the credibility of the company. Each employee must submit the

following requirements:

1. 4pcs. of 1x1picture (blue background)

2. 4pcs. of 2x2picture (blue background)

3. SSS number

4. Medical exam and health permit

5. Barangay clearance

6. Police clearance

7. Birth certificate

8. TIN number or BIR form 1902

 Qualification Standards

POSITION JOB DESCRIPTION JOB SPECIFICATION

General Manager  Increases  Business related

management’s graduate.
effectiveness by (Marketing,
recruiting, selecting, Management, etc.
orienting, training,  At least 1 year of
coaching, advisory experience.
counseling,  Must be 23-30 yrs.
communicating old.
values, strategies
and objectives and
appraising job result.

 Improves different
aspect of business:
Marketing,
Accounting, Human
Resource
Management and
production aspects.
Production staff (cook)  A person who  Knowledgable and
usually is in-charge trainable in food
of a kitchen that preparation.
prepares in making  With at least 1 year
and cooking the experience in food
product. preparation.
 Must be 25-35 years
old.
Marketing Salesman  He/she who  Must have a
promotes product to pleasing personality.
the customer.  Must be flexible and
 Helps general good in
manager in communication
developing skills.
marketing strategies.
Cashier  A person whose job  Must be trustworthy.
is to take in or give  Maintain the office
out money in a record.
store.  Must be 20-25 years
old.
Security guard  A person whose job  Trained and licensed
is to secure security guard
 business safe after  Must be high school
operation activities. graduate.
 Good mental and
physical health.
 Must be 20-40 years
old.

Job Requirement, Orientation & Training

In acquiring the individual needs, the job duties, responsibilities and specification

from the basis upon which the interviewer select or reject an application is the

procedure of the company in hiring of employees.

1st

Scanning Application Forms of Applicants

2nd

Given Examination

3rd

Conduct Interviews

4th

Follow-up References

5th

Selection

6th

Completion of Given Requirements

 7th

Conduct Orientation and Training Session

FINAL

Supervise and Evaluate

Employees/Staffs Dress Code

The Company maintains a business casual working environment. All employees

should use discretion in wearing attire that is appropriate for the office and customer

interaction.

 Cashier and Saleslady/Salesman Uniform

 Production Staff Uniform

 Security Guard Uniform

 Compensation and Benefits

 Salaries and Wages

Employees shall receive their respective salaries or wages as provided in

their contracts of employment every 15th and last day of the month cut-off

for payroll computation is every 10th and 25th day of the month.

 Overtime Pays

It may be required to work beyond the shift or even on rest day due to

work requirements. Every effort should be made to avoid unnecessary

overtime work and to keep work within reasonable limits. All overtime work

should have prior written approval from the store Manager. Every

employee should file their overtime within the pay period to be

compensated. No overtime slip means no overtime pay.

 Cancelled Day-off/Holiday Pay

Every employee shall be provided with a rest period of twenty-four (24)

hours after every six (6) consecutive normal working days.

Work performed on a regular holiday shall be compensated with an add

compensation equivalent to 100% of his regular salary. Work performed on an

employee rest days or an a special holiday shall be paid an additional compensation of

30% of his regular salary.

  13th month pay

The 13th month pay of an employee which shall be equivalent to 1/12 of

his basic salary earned within a calendar year shall be given not later than

December 24 of each year.

 SSS

Benefit under SSS shall be granted in accordance with applicable laws.

Implementation of procedures relative to entitlement of said benefits

should be done in accordance with the regulations to be promulgated by

the management.

Staffing and Cost

SSS, Pag-Ibig, Total

Rate per Monthly Annual
POSITION Philhealth (12% Monthly
day Salary Salary
basic) Salary
General P 400.00 P 12,000.00 P 1,440.00 P10,560.00 P 126,720.00
Manager
300.00 9,000.00 1,080.00 7,920.00 95,040.00
Salesman
Production 300.00 9,000.00 1,080.00 7,920.00 95,040.00
Staff
270.00 8,100.00 972.00 7,128.00 85,536.00
Cashier
Security 300.00 9,000.00 1,080.00 7,920.00 95,040.00
Guard
P 1,270.00 P 38,100.00 P4,572.00 33,528.00 P 497,376.00
TOTAL:
 B. Organizational Structure

One of the most important components in setting up a business is the

establishment of an appropriate organizational structure. The structure signifies the

hierarchal arrangement of various positions in the firm. It shows the distribution of

authority and responsibility formally in the organizations.

The business will use the line type of organization where there is direct vertical

relationship that connects the positions and tasks of each level. The chain of commands

extends from the owner through various delegations of authority and responsibility to

the point where primary activities of the business firms are performed.

Line type of organization has also advantage when it comes to directness, clear

cut division of authority and responsibility, strong discipline, unified control, immediate
decisions, flexibility and development of all-around executives at higher levels of

authority.

C. Equipment Requirements

To be able to make a sale, man power is not just alone of course the

business will need equipment. The list of equipment needed to run the

daily operation of the business is listed in this section.5rx