VISION STATEMENT

To provide a healthy and budget friendly product that is delicious and tasty
that aims to give our customers to leave our store with a happy tummy.

MISSION STATEMENT
To provide a newly created product to costumers that is healthy and fun to
eat with a glimpse of curiosity can give satisfaction to the buyer.

GOALS STATEMENT

CORE VALEUS

EXECUTIVE SUMMARY
A. Market Research
1. Research Methods

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 a. Survey: Lourdes College, General Capistrano Hayes, Cagayan de Oro
City
b. Observation:
c. Focus Group: Lourdes College (during the business week)
2. Demand Analysis
a. Total Monthly Demand:
b. Market Share:
c. Total Units to Produce per Month:
d. Per Capita:
B. Marketing Mix
1. Name of Product: Mamoka Nugget
2. Price per Variant: Php15.00
3. Distribution Channel:
4. Promotion: Different Monthly Marketing Strategies like

Marketing Description
Strategies
 To promote the company’s opening
Social Media  Make company’s own social media account, such
Accounts as Facebook, Twitter and Instagram.
 The company’s social media accounts will show
the product, location, discounts and updates.
 The company’s social media accounts will serve as
a platform for advertising every update.
 Discounts are offered to costumers during holidays
Special Offers and special seasons.
 To promote the com the company’s product to
Fliers intrigued the people to buy the product

C. Production Plan
1. Production Schedule: Every week except Sundays and national Holidays
2. Total Duration per Production: 2 minutes
3. Total Number of Units Produced Per Production:
D. Financial Plan
1. Break-Even Point in Volume and Sales per Month:
2. Total number of units sold in 1 year/ 10 months:
3. Total Net Sales in 1 year/10 months:
E. Organizational Plan
1. Type of Business:
2. Initial Investment:

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 MARKETING PLAN

A. PRODUCT DESCRIPTION

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 Cheap and Dip offers a new and healthy product to the industry.
Making a nugget out of 3 vegetables and making it taste like meat without actual
meat on it is what makes the product unique, for other establishments do not
offer the same food as the company does. The company is confident that the
uniqueness of its product will surely give their valued consumers the satisfaction
they need.

B. TARGET MARKET

1. Geographic
The company’s target area is the School’s Business Center since it
is considered to be the most populated place in the institution during the
student’s free time. Venturing a business here would have a high chance
of succeeding because of its accessibility, high people traffic, and it is also
one of the famous leisure places in the institution.

2. Psychographic
The store is situated in a location wherein it provides convenience
for potential customers. Consumers usually pass by due to establishments
that are found within the area.

C. DEMAND AND ANALYSIS SUPPLY

1. Survey Analysis

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2.) OBSERVATION RESULTS

A. TABLE

i. Daily Demand and Market Share

ii. Daily Demand per month of Competitors

COMPETITOR PRICE SALES REVENUE MARKET

PRODUCT VOLUME SHARE

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 TOTAL ____________

=(Total Demand / -Operational Days per week) multiply by Operational Days per months

B. PRACTICE OF COMPETITORS

3.) Focus Group Interview

The focus group discussion of Cheap and Dip Co. was held at Lourdes College
(during its Lourdes College Business Week)

Name Age Gender Course

1
2
3

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4
5
6
7
8
9
10

A. Feedbacks/ Comments

B. Sales Projection (In volume and Sales)

Demand per month for product

Month Of Number # Of Units To Total

Febuary Of Selling Days Be Produced Monthly Weekly
Per Day Units To Be Sales
Produced

Week 1 5 days

Week 2
5 days
Week 3
5 days
Week 4
5 days

Total

D. Marketing Mix

1. PRODUCT

Mamoka will position itself as the at most affordable and costumer

oriented store here in Cagayan de Oro city. The company’s goal is to provide a gealthy
and budget friendly product that satisfies the consumers.

2. PRICE

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 The product’s price has been based on the result the computation of the
product cost—the product will be priced 15pesos for 2 pieces.

3. PLACE

Ingredients needed for product making can be bought anywhere from the
Cogon market, at SM’s grocery section and in any Gaisano and Ororama buildings.
After the collection of ingredients and the making of the product, customers can now
avail/get their food from our store which is located at Lourdes College Business Center.

4. Promotion

The company has decided to promote its product by advertising by means

of social media, word of mouth, giving of fliers, hanging on posters, letting passersby
get a free sample of the product so that people will be aware of the new company and
what it sells and also to differentiate the product from the competitors—the company’s
promotional efforts would like to emphasize why the its product is better than its
competitors

Marketing Strategies Description

Social Media Accounts

Fliers

Posters

Word of mouth

Saving Points/ Discounts

LOCATION PLAN:

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ADVANTAGES AND DISADVANTAGES OF HAVING A STORE

ADVANTAGES:

1. It makes it more convenient for the people to buy our product.

2. The preparation or making of the product will be well organized.

3. There will be storage for the ingredients.

DISAVTAGES:

1. Competitors are factors for finding the right place for the store

3. PROMOTION

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 To introduce product, the company decided to promote it by advertising. One of
its aim is to emphasize its promotional efforts why its product is better than whatever it’s
competing against. Also, the company decided to offer special deals like to giving free
samples of its product to increase awareness.

Another way of introducing the company’s product to the costumers is by

displaying the product’s value on its packaging.

Marketing Strategies Description

Social Media Accounts  Make Company’s own social media accounts

(facebook, Instagram, Twitter)
 Updates regarding about the company and its
product will be posted on each of its social media
accounts like It’s Location and Special offers.


Saving Points

Fliers  Fliers shall be given to random people in order to

promote the company’s opening and also give
information about the product it’s going sell.

4. PACKAGING

The food the company is going to be selling comes with a packaging which
matches every annual and monthly event—a medium sized cup, letting the costumers
experience no difficulty in eating since the packaging is made out of paper and its shape
is round, making it more convenient for the costumers to eat.

5. PEOPLE

The group is composed of 9 people: 3 people from the group will be for the
advertisement—they will be responsible for promoting the company’s product which will
also put them on the creative side. For computing the after sales, 2 from the members
will be assigned for that task—they will be the ones reviewing the daily sales and
correcting incorrect inputs.

The last 4 people will be then for the product making and selling. They will be
responsible for preparing the ingredients and for the cooking.

6. PROCESS

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 The company will be selling its product by installing a stall in for convenient
proposes and also to easily catch the attention of the passersby—Having a stall is an
efficient way to attract costumer’s attention because of being visible.

There – steps in order to make the product.

Step 1: Gather all ingredients needed

Step 2: Get the right amount of squash then remove its peeling, after being peeled, slice
it in cube and place it in a bowl

Step 3: Remove the leaves of the Kamongay and place them in the same bowl with the
sqush

Step 4: Boil the beans and after being boiled, also place it in the same bowl with the
quash ang kamongay.

Step 5: Boil 2 cups of water and add salt.

Step 6: Smash it all together then add an ample amount of boiled salt on the smashed
vegetables to add flavor.

Step 7: Get an ample amount of the smashed vegetables and form it into a nugget then
roll it on the bread crumbs

Step 8: deep fry the product then lastly, serve it to the costumers

7. People

The group is consist of 9 members –they have agreed that 3 will be assigned for
the advertisement, which means that they will be responsible for promoting the product.
This puts them to be on the creative side. Another 2 will be for the after sale where their
job is to compute and correct the incorrect inputs of the daily sales. For the product
selling, 4 of the members will be assigned to this Job ad their responsibility is to prepare
and serve the products to the consumers –one will be the cook, 2 will be assisting the
cook and the other member wil be for the products final touch –she will be responsible
for double checking whether the product is representable and ready to be served.

F. Marketing/ Selling Expenses

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WEEK Marketing Material/ Units QTY Cost Total Total
S Strategies Equipment/ Cost Weekly
Labor Expense

Week 1 Freebies to Estimate

first 3 sale Servin 1 150php 150php 150php
customers expenses g
who will buy
50 products

Week 2 Countdown Paints Liter 2 65php 130php

to piece
Valentine’s 136php
Day
Printings Liter 2 3php 6php
piece

Week 3 Hugot cups Printing Per 6 3php 18php 18php

piece

Week 4 Buy 1, get 2 Estimate Servin 2 30php 60php 6php

sale g
expenses

TOTAL MARKETING EXPENSE 365php

PRODUCTION PLAN

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A. PRODUCTION PROCESS

PROCEDUR INGREDIENT EQUIPTMEN LABOR DURATION

E S T

Total ____________ ____________ ___________

_

B. PRODUCTION SCHEDULE

NUMBER NUMBER OF UNITS TOTAL WEEKLY

OF TO BE PRODUCED UNITS TO BE
WEEK PER DAY PRODUCED
SELLING
DAYS

WEEK 1 5 days

WEEK 2 5 days

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 WEEK 3 5 days

WEEK 4 5 days

TOTAL

C. LABOR REUIREMENTS

POSITION QUANTITY RESPONSIBILITIES QUALIFICATIONS

 Neat
Cook 3 Prepare ingredients  Attentive
 Hardworking
 Knows
Cashier 1 basic
Reconcile receipts to mathematics
actual cash on hand  Trustworthy
 Neat
 Attentive to
costumers’
concerns

D. MACHINERY / EQUIPMENT REQUIREMENTS

EQUIPMENTS / FUNCTION DESCRIPTION

UTENSILS / TOOLS

Elective stove Used for heating  Plugged-in type of

stove on electric
sockets
Tongs Used for Grabbing the fried  Metal tong
product out from the frying pan  Normal sized

Frying Pan Used for frying the product  200-300mm

 Round shaped
 Nonstick
Knife Used for Slicing  Sharp blade

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  Stainless steel
Chopping board Used as a base for slicing the  Plastic-rectangular
ingredients shaped
Bowl Used as a base for mixing  Peep circular
ingredients shaped
 Glass

E. RAW MATERIALS NEEDED

INGREDIENTS USES DESCRIPTION

MAMOKA NUGGETS

Salt
Squash
Beans
Malungay
Seasonings (Magic Sarap)

SAUCE

Catsup To add a pinch of

sourness to the sauce
Mayonnaise To add a bit of sweetness
on the sauce

F. PLANT FACTORY LOCATION

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 Chip and Dip will be situated at Lourdes College Capistrano Hayes St. at its
Business Center.

G. PLANT LAYOUT

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H. WASTE DISPOSAL SYSTEM

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 Trash Can Designated System

o Biodegradable – Blue
o Non-Biodegradable – RED
o Recyclable – Green

What to put in the trash bin?

The biodegradable must only contain paper tissues; the non-

biodegradable is for the cellophanes and other disposable trashes; and
lastly the recyclable bin, only plastic bottles are allowed to be placed
inside it.

How to dispose waste during and after selling?

Proper disposing must always be practiced in order to avoid

improper disposing—containers containing the trashes must be placed
away after being full and must be replaced with an another clean container
in order to avoid unnecessary smell.

I. QUALITY CONTROL

PROCEDURE ACCEPT REJECT

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J. PRODUCTION COST

MAMOKA NUGGETS

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 DIRECT
INGREDIENTS UNIT PRICE UNIT MADE PRICE

5.00php 100 0.05

Malungay
20.00php 100 0.02
Monggo
40.00php 100 0.04
Kalabasa
40.00php 100 0.04
Oil
7.00php 10 0.7
Egg
24.00php 25 0.96
Bread crumbs
40.00php 100 0.04
Flour
Mayonnaise 23.00php 20 1.15

Catchup 12.00 php 100.00 0.12

Salt 5.00 php 100.00 0.05

Seasong 3.00php 50 0.06

TOTAL 4.49

DIRECT LABOR PER MINUTE MINUTES NEEDED PRICE

0.60 2 min 1.2

FACORY
OVERLOAD UNIT PRIC UNIT MODE PRICE

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TOTAL COST :

PROFIT MARGIN :

SELLING PRICE :

K. TOTAL PODUCTION COST PER MONTH

Cost of Goods Manufactured in February

Week 1 to Week 4

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 ORGANIZATIONAL PLAN

A. LEGAL FORMS OF BUSINESS

The business will be registered as a single proprietorship business under the

name of the General Manager, April Carino. The nature of the business is in the
MANUFACTURING and SERVICE—engaged in the food industry.

B. ORGANIZATIONAL STRUCTURE--

Name:
April Jewel Carino
General Manager

Name:

Asst. General Manager

Name: Name: Name: Name:

Financial Manager Purchasing Manager Sales Manager Marketing Manager

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Name: Name: Name: Name:

Production Manager Cash Manager