BOHOL WISDOM SCHOOL

Tagbilaran City, Bohol

BUSINESS PLAN

Paigan , Aleona Alexandra

Jumawid , Nerissa Angelica
Mano , Jella May
Yting , Kim John
Redillas , Allysa Sharee Mae
Vistal , Abel
Zabala , Christian
Refamonte , Claire Joy
Uy , Josh Adrian Bryce
II. EXECUTIVE SUMMARY

BRIEF DESCRIPTION OF THE PRODUCT

Bites offers a variety of finger food for your snack cravings. It will make your snacks
experience more exciting with the different flavors it will offer. Not just that, we will be
selling food that are not usually found in the school canteen to kick-off your cravings.

ENTREPRENEURS’ COMPETENCIES AND QUALIFICATIONS

The entrepreneurs are business-minded and are open to suggestions to improve their
experiences. They are also competent in finding a way to improve the business for the
long run.

PROJECT’S CONTRIBUTION TO THE LOCAL AND NATIONAL ECONOMY

Although the project cannot greatly affect the local and national economy, it can help in
molding these young students into great entrepreneurs. Each members of the project
will learn how to prepare and cook food that is tasty and is also easy on the budget. This
project will serve as a learning and training ground for students to get a glimpse about
the real world of entrepreneurship.
 III. THE BUSINESS PROPONENTS

BITES’ TABLE OF ORGANIZATION

Aleona Paigan Nerissa Jumawid

Group Leader Group Leader

Bea Redillas Kim John Yting Jella May Mano

Head Cook Head of Marketing Head of Quality Control

Claire Refamonte Abel Vistal

Assistant Cook Assistant QC

Christian Zabala Josh Uy

Marketing Assistant Marketing Assistant

-
Roles and Responsibilities
1. Group Leader
 The Group Leader promotes and practices effectivity and efficiency among team
members. Delegation of tasks must be headed by the leader to ensure that every
member do their assigned work.
 Promote cooperation among members.
 Level-headed
 Listens to the opinions of other members and co-leader
 Shows and practices teamwork
 Delegates assigned task fairly and reasonably.
 The group leader as well is incharge in monitoring the sales and is held liable
with all the money that has been used and transacted within the business

2. Head Cook
 The role of the head cook is to direct the cooking of the foods. He/she may plan and
price menu items, order supplies, and keep records and accounts. The head cook may
also participate in cooking.
 The head cook is primarily responsible for overseeing the operation of a kitchen.
 She coordinates the work of the other cooks, who prepare most of the food.
 She determines how food should be presented that would match the taste of
the market.
 The head cook also have many duties beyond the kitchen. She designs the
menu, review food purchases, and often train cooks and other food preparation
workers.

3. Head of Marketing
 Its roles is to get himself involved in the trends of the field of business and continually
analyze the target audience/market to result and come up to an idea of a strategic and
effective product promotion.
 In charge of the marketing department and therefore is responsible for
employees within the department
 Come up to
4. Head of Quality Control
 Manages all the aspects of the product’s quality control systems, including
documentation of quality control, and monitoring the activities of material suppliers
from outside the business.
 Asses customer requirements and ensure that these are met
 Specifies quality requirements of raw materials from suppliers to set the
standards for quality and health & safety.
  Determines what part of the production or business needs improvement and act
as a catalyst for change to improve performance, quality and production
 Direct objectives to maximize the profitability.
5. Assistant Cook

6. Assitant Quality Control
 The role of the assistant quality control is to read specifications. Monitor operations
to ensure that they meet production standards,
 A quality assurance assistant is responsible for ensuring that the units produced
adhere to an established quality standard.
 Overseeing the entire production process, looking out for specific problem.
 Minutely observing the units of goods produced for visible defects.
7. Marketing Assistant
 The marketing assistant is the one who assists the Head of the Marketing Department
in developing marketing strategies and organizing the procedures to be done in the
implementation. As the marketing assistant, it is his responsibility to convince the
consumers to buy their product in any way possible.
 Post fliers around the campus to advertise the product
 Help in identifying marketing trends and key opportunities for innovation
 Advertise the product in social media through posting in the social networking
sites like Facebook,

IV. The Target Customers and the Main Value Proposition

Our ideal customer is between the ages of 7 and 25 who loves to eat light snacks
like peanuts, popcorn, bite size pastries and many more.
Customers are typically elementary and high school students who has at least a 5
peso on his pocket to avail the finger food offered by Bites.
Students spend the majority of their day on the four walls of their rooms in the
campus, but typically venture off outside their rooms and head to the canteen for
snacks. The canteen offer only limited variety of food. With that said surely children will
be attracted to the food we will be selling which they don’t usually see around the
school cafeteria. Psychologically speaking, what’s new to the eyes is more appealing The
marketing effort to reach the students will be easy. We will be roaming around their
building to sell our goodies.

V. Market Demand and Supply, Industry Dynamics, and Macro Environmental Factors

MARKET AREA
We will operate the business in the school, Bohol Wisdom School.
MAIN COSTUMERS
Our main costumers are the students, parents, staffs and eachers of Bohol
Wisdom School from ages 7-50 or even older.

TOTAL DEMAND
The products being sold will be monitored from the production to the selling.
Each will be counted in order to estimate the sales.

MARKET SHARE
If the served available market is more 500 and we expect to be able to obtain
at least 30% of this market, then the serviceable obtainable market would be
150. Based on available resources, the business might estimate that it can deal with 150
customers in year one.

VI.Product/Service Offering: Description, Evolution, and Justification

Bites serves decent food at a decent price. It is definitely one of the best choices
when it comes to easy to eat and grab snacks.
Bites offers a menu whatever you’re in a mood for, the business has a wide
variety of finger food to choose from depending on your taste. Every one of our food is
made with love and surely exactly the way you would want it.

Below is a list of the products that will surely be loved by a lot of customers:
Note: We will be adding more to our product offering depending on the availability of
material and as well as the demand of the target market/customers.

Product No. 1 Assorted Peanut Flavor

Qua U Description of Material

ntit n
y i
t
3 c Red skin peanuts/peanut in shells
u
p
s
1 Garlic head peeled and sliced
w
h
o
l
 e
2 t Fine sea salt
s
p
1 c Vegetable oil
u
p
1 p Ground black pepper
i
n
c
h

Procedure:
1. Gather your ingredients; 3 cups red skin peanuts, 2-3 teaspoons fine sea salt, 1 head garlic
peeled.
2. Chop garlic.
3. Heat 1 cup (or more) oil in a pan. Oil amount depends on how big your pan is. The bigger the
pan the more oil you'll need. It's important for the peanuts to be submerged in the oil for even
cooking.
4. Heat 1 cup (or more) oil in a pan. Oil amount depends on how big your pan is. The bigger the
pan the more oil you'll need. It's important for the peanuts to be submerged in the oil for even
cooking.
5. To check if oil is hot enough, dip a bamboo skewer into the oil. If rapid bubbles appear, the
oil is ready.
6. To check if oil is hot enough, dip a bamboo skewer into the oil. If rapid bubbles appear, the
oil is ready.
7. Fry the garlic first. Move the garlic around to promote even cooking. When the garlic turns
golden, remove from oil and place in a strainer or colander to drain the oil.
8. Fry the peanuts next. The peanuts will start popping and it will sometimes spit hot oil so be
very careful.
9. Move the peanuts around to promote even cooking. Fry for approximately 5 minutes.
10. After 5 minutes, remove peanuts from oil and place in strainer or colander to drain excess
oil. After 5 minutes, remove peanuts from oil and place in strainer or colander to drain excess
oil.
11. While still hot, season liberally with fine sea salt (and ground black pepper if you so desire).
12. Mix thoroughly. Wait for the popping sound to stop (around 5-10 minutes) before eating or
it will burn your mouth.

Product No. 2 Flavored Popcorn

 Materials Needed:
Qua U Description of Material
ntit n
y i
t
1 c Popcorn Kernels
2
u
p
2 t High-temperature Cooking Oil
b
s
p
1 p Butter And Salt
a
c
k
1 p Cheese, barbecue, and sour cream powder
a
c
k
Tools and Equipment Needed:
 Popcorn Machine
 Plastic boxes
 Paper bags
Procedures:
1. Plug in machine.
2. Push kettle lid up to the top of cabinet where a magnet will hold it in place.
3. Turn HEAT and LIGHT switch to ON (Wait 3-4 minutes for kettle to heat up).
4. When ready to add oil and popcorn, turn KETTLE MOTOR switch ON to start the motor.
5. Open the oil pouch and pour into the kettle.
6. Immediately add the popcorn. (DO NOT OVERFILL: only pop one popcorn pack at a time.)
7. Pull the kettle lid downward from the top of the cabinet to cover the kettle. DO NOT FORGET
TO COVER THE KETTLE OR THE OIL AND POPCORN WILL IMMEDIATELY SPRAY OUT ALL OVER
THE SIDES OF THE MACHINE.
8. While the corn is popping open the plexiglass doors slightly to prevent fogging.
9. Popcorn will pop quickly, and when the popping ceases, TURN BOTH THE KETTLE HEAT AND
MOTOR SWITCH OFF.
10. Lift the kettle lid until it attaches to the magnet on top of machine. Dump popped corn by
releasing the kettle, rotating the black handle clockwise and pulling downward.
11. Put the kettle back in place using the black handle to hook the kettle to the holding bolt.
USE CAUTION - THE KETTLE IS VERY HOT!
Product No.3 Bite-size Chocolate Chip Cookies
Materials Needed:

Qua U Description of Material

ntit n
y i
t
21 c Flour (Cake Flour)
4
u
p
1 t Baking Soda
s
p
1 t Salt
s
p
1 c Butter (unsalted)
u
p
3 c White sugar
4
u
p
3 c Brown sugar
4
u
p
2 p Eggs
c
s
1 t Water
2
s
p
1 t Vanilla
s
p
1 c Chocolate Chips
u
p
3 c Nuts (optional
4
u
p
Tools and Equipments Needed:
 Electric Mixer
 Rubber scraper
 Mixing bowl
 Measuring cups and spoons
  Baking pan
 Wax paper
 Oven
Procedures:
1. Combine butter and sugars in mixer. Beat until creamy.
2. Stop the mixer and scrape down the bowl.
3. Slowly beat in eggs, water, and vanilla. Mix until light and fluffy.
4. Sift flour, add baking soda and salt. (Flour mixture)
5. Add flour mixture all at once and blend on low speed just until combined.
6. Blend chocolate chips and nuts (optional) on low speed.
7. Drop by teaspoons fulls on greased sheet-pans.
8. Bake at 190 degrees for 8-12 minutes until edges are lightly colored.

Product No. 4 Bite-size Brownies

Qua U Description of Material
ntit n
y i
t
1 s Butter
t
i
c
k
2 c Chocolate chips
u
p
1 c Granulated sugar
2
u
p
1 c Brown sugar
2
u
p
2 p Eggs
c
s
3 c All-purpose flour
4
u
p
1 t Salt
2
s
p
1 c Mini marshmallows
u
p
 1 c Nuts
2
u
p
Procedures:
1. Cream the butter in the bowl over simmering water with 1 cup chocolate chip. ,ix until fully
melted and remove your bowl from the heat.
2. Add 1/2 cup granulated sugar, 1/2 cup brown sugar until sugar is well distanced. Let it cool
for awhile.
3. Add 2 large eggs and mix well.
4. Add 3/4 all purpose flour and 1/2 tsp salt and then blend very well.
5. Pour in a prepared baking pan. Bake it for 30-35 minutes.
6. Remove from oven and top it with 1 cup chocolate chips, 1 cup mini marshmallows and 1/2
cup nuts.
7. Place it back to the oven for 5 minutes until the chocolate melts.
8. Cut it into bite size bars and then serve and sell.

VII. Enterprise Strategy and Enterprise Delivery Systems: Business Competitiveness

Our enterprise strategy focuses mainly on making our existence known to the
people working, studying, and living close to our location. Although there is a wide
range of competitors. We will make sure that our product will taste different from the
others. Each will be served straight from the kitchen and will be personally cooked by
ourselves.

VIII. Financial Forecasts and Expected Returns, Risks, and Contingencies

Bites has decided to take a conservative viewpoint toward its sales forecast in
order to increase the likelihood of achieving the stated goals. Bites has reason to believe
that the first week of business will be fairly slow. It is forecasted that business will
steadily increase over the first two-three weeks. Profitability is forecasted to be
achieved toward the end of the semester.
 Bites ' Sales For ecas t
Sales in php
1800
4
1600
3
1400

1200 2

1000 1
1700
800
1500
600 1200
1000
400

200

0
week 1 week 2 week 3 week 4 and up

IX. Environmental and Regulatory Compliance

When it comes to the retail industry and environmental protection, there are
five main sectors that matter: building and infrastructure, facilities management,
transportation/supply chain, merchandising, and customer programs.
· Laws and Regulations:
 Greenhouse Gas Reporting Program: This program requires that all retail facilities that emit
greenhouse gases must report their greenhouse gas emission data to the EPA.
 Merchandising Compliance: Any product that your business sells will be regulated by the
EPA so as to contain any substance that could possibly hurt the ozone layer.
 Food Safety Act of 2013
 Republic Act (RA) No. 10611, also known as the “Food Safety Act of 2013” defines food as
any substance or product whether processed, partially processed or unprocessed that is
intended for human consumption. It includes drinks, chewing gum, water and other
substances, which are intentionally incorporated into the food during its manufacture,
preparation and treatment (Section 4.g). On the other hand, food safety refers to the
assurance that food will not cause harm to the consumer when it is prepared or eaten
according to its intended use (Section 4.n).
The law primarily aims to strengthen the food safety regulatory system in the
country. Food safety regulatory system is the combination of regulations, food safety
standards, inspection, testing, data collection, monitoring and other activities carried out
by food safety regulatory agencies (FSRAs) and by the Local Government Units (LGUs) in
the implementation of their responsibilities for the control of food safety risks in the food
supply chain (Section 4.q). Specifically, it aims to: protect the public from food-borne and
water-borne illnesses and unsanitary, unwholesome, misbranded or adulterated foods;
enhance industry and consumer confidence in the food regulatory system; and achieve
economic growth and development by promoting fair trade practices and sound regulatory
foundation for domestic and international trade (Section 3)[3]
In general, RA 10611 works in the principles of achieving food safety to protect
human life and health in the production and consumption of food and protect consumer
interests through fair practices in the food trade. The protection of consumer interests
shall be geared toward the prevention of adulteration, misbranding, fraudulent practices
and other practices which mislead the consumer, and the prevention of misrepresentation
in the labelling and false advertising in the presentation of food. In order to support this
food legislation, standards for food safety measures shall be developed. Food safety
standards refer to the formal documents containing the requirements that foods or food
processors have to comply with to safeguard human health. It should be noted that the
food safety standards shall be based on risk assessment which is anchored to sound
scientific evidence.

X. The Capital Structure and Financial Offering: Returns and Benefits to Investors,
Financiers, and Business Partners
Bites will capitalize on the demand for good quality finger foods that are sold in
lower prices. The 9 owners provides the company with sufficient start-up capital
amounting to 350 php each. With successful management aimed at establishing and
growing a loyal customer base, the business will see its sales increasing.
With the generosity of the Jumawid Family, we will be using their kitchen without
pay but we must be responsible in providing our own materials and ingredients. The
Redillas Family will as well will let us access and use freely their popcorn machine still
given that we provide our own ingredients. To be fair with both families, at the end of the
week we will be giving them a “thank you” money in a reasonable amount.

Paigan 350.00 php

Jumawid 350.00 php
Mano 350.00 php
Yting 350.00 php
Redillas 350.00 php
Zabala 350.00 php
Uy 350.00 php
Refamonte 350.00 php
Vistal 350.00 php
TOTAL START-UP 3150.00 php
 CAPITAL

MACRO ENVIRONMENT FACTORS

FACTORS OPPORTUNITIES THREATS

1. Social

2. Political

3. Economic

4. Ecological

5. Technological
- availability of machines for
cookin and baking

FACTORS STRENGTHS WEAKNESSES

1. Socia-cultural The people operating the We have lesser numbers of
business are sociable and has ABM students compared to
a lot of acquaintances in other groups within the
school. section.
2. Political We are not law breakers. We
abide by all the necessary
laws that is involved in the
business
3. Economic We offer low-priced finger
food without having to
sacrifice quality. Everyone
will be able to purchase our
food no matter what
age/grade.
4. Ecological We do not need to use
plastics for all we sell can be
held by hands. Plastic-free
and environment friendly
business
5. Technological We have access to a popcorn Not enough machines to
- machine that would make handle all business
production of popcorn easier operations.
and faster. There is an
availability and accessibility
of all machines necessary.