SECTION ONE:

Executive Summary

proposes a variety of non-meat

meals for students, through the use of available
home-made inexpensive meat substitute made
from vegetables and soy.

Malnutrition rate in different schools are highly

increasing due to the lack of healthy food-
providers. It is found that more or less 8 out of
35 students are malnourished and do not
acquire proper nutrition.
 SECTION ONE:

Executive Summary

This business is under the organization

Advocates for Healthy Lifestyle which aims to
provide affordable and dainty food that will
maintain good health among our market.

Our products will be sold through direct selling

method. We will advertise our business through
free-tastes, leaflets, brochures, and posters.
 SECTION ONE:

Executive Summary

Imeatation promotes its products through

health advisories within the school
community. Brochures, posters, and leaflets
are to be distributed inside the school
campus.

Based on the proposed target population and

location, the projected
0
sales per year is Php
70, 446.00.
 SECTION ONE:

Executive Summary
We plan to add more varieties of meals in our
daily menu and go outside the target market to
build bigger food stores. We also plan to expand
our business by manufacturing the raw meat
substitute instead of buying them from dealers.
 SECTION TWO:
Authors

1. Razzelle S. Aguinaldo
2. Jenesis Paolo L. Aquino
3. Ian Paolo A. Mendoza
 SECTION THREE:
Overview of the Business
Name of the Business

The name of the business is:

 SECTION THREE:
Overview of the Business
Business Model

Imeatation operates in
accordance with the
standards in all
relationships with
customers, suppliers,
environment and the
community.
 SECTION THREE:
Overview of the Business
Vision

We envision the fulfillment of our goal which is

to provide affordable and dainty food that will
maintain good health among our market. We are
an organization committed to a culture of
healthy lifestyle believing that the most
important resource of our country is its people;
we make the task of nourishing the Filipinos and
instilling them with the right knowledge of
healthy environment.
 SECTION THREE:
Overview of the Business
Mission

Our mission is to promote a healthy lifestyle

among Filipinos by providing alternative sources
of everyday meat meals from the combination
and diversity of different vegetables and meat
substitutes abundant in our country that will
respond to the requirements of their daily
activities, their diet, religion and lifestyle.
 SECTION FOUR:
Business Plan
The Need
In this day and age, there is a need for dainty
food which can also adapt to the dietary needs of
humans. One form of this diet is the vegetarian
meal.

Meat and dairy products are high in cholesterol and

saturated fat.

Our business came up with a variety of dishes which

not only accommodates to our customers health
but also their budget.
 SECTION FOUR:
Business Plan
Vision

We envision the fulfillment of our goal which is

to provide affordable and dainty food that will
maintain good health among our market. We are
an organization committed to a culture of
healthy lifestyle believing that the most
important resource of our country is its people;
we make the task of nourishing the Filipinos and
instilling them with the right knowledge of
healthy environment.
 SECTION FOUR:
Business Plan
Mission

Our mission is to promote a healthy lifestyle

among Filipinos by providing alternative sources
of everyday meat meals from the combination
and diversity of different vegetables and meat
substitutes abundant in our country that will
respond to the requirements of their daily
activities, their diet, religion and lifestyle.
 SECTION FOUR:
Business Plan
Objectives

To provide our customers with healthy,

affordable and dainty food
To maximize the use of vegetables and soy
proteins which are abundant in our country
To accommodate the dietary needs of
vegetarians and religious non-meat eaters
To promote a vegetarian diet among
students
 SECTION FOUR:
Business Plan
Objectives

To expand the business and to gain enough

profit
To lead the food industry

To create employment
Marketing Plan
 SECTION FOUR:
Business Plan
Research and Analysis
The selected target market for Imeatation includes the
students and teachers of the proposed location.
TARGET CUSTOMERS
NO. OF
YEAR LEVEL (22% of each level is the proposed target PERCENTAGE
PEOPLE
market of the product.)

First Year Level 300 66 18.70

Second Year Level 305 67 19.00
Third Year Level 308 68 19.3
Fourth Year Level 238 52 14.73
All personnel are included in the target market.

Faculty 85 85 24.08
Medical Staffs 3 3 0.085
Personnel 12 12 3.4
Total Population 1251 353 100%
 SECTION FOUR:
Business Plan
Target Market

3.40%
0.085%

18.70%

24.08 %

19.00%
14.73%

19.30%

Population of the proposed location

 SECTION FOUR:
Business Plan
Marketing Plan

Imeatation promotes its products through health

advisories within the school community.
Brochures, posters, and leaflets are to be
distributed inside the school campus.
Production and Technical Plan
 SECTION FOUR:
Business Plan
Imi- Adobo Description

Made from soy protein and meat

analogue wrapped in harina de
maiz and egg, it is slowly cooked
in soy sauce, vinegar,
crushed garlic, bay leaf,
and banana saba, and browned in
the oven or pan-fried afterward
to get the desirable crisped
edges.
 SECTION FOUR:
Business Plan
Imi- Afritada Description

It is the common tomato-based

Filipino recipe which is made from
meat analogue and soy protein
dressed with bounty fresh
vegetables that will tease your
appetite.
 SECTION FOUR:
Business Plan
Imi-Curry Description

A wide variety of vegetables are

used to make this curry dish
based on European style meat
that you will surely crave for.
 SECTION FOUR:
Business Plan
Imi-Bicol Express Description

An authentic recipe from Bicol

that you will pine for. It is
a stew made from
long chilies, coconut
milk, onion, meat analogue, soy
protein and garlic.
 SECTION FOUR:
Business Plan
Imi-Pinakbet Description

A popular Ilocano dish with a

variety of soft and hard
vegetables stewed in coconut
milk and shrimp paste to add
essence to its taste.
 SECTION FOUR:
Business Plan
Operating Strategy
Our operation strategy is to reach our customers through
direct selling method.
COMPONENTS RAW MATERIALS SUPPLIERS

Cheap Meat Carrots

Manager
Substitute Ginger Market
Marketer
Banana Saba Coconut milk
Preparer
Garlic Rice Curry Powder
Cook
Onion ChiliTinapa
Sales
Soy sauce Ampalaya
Personnel
Vinegar Eggplant
Others
Potatoes Okra
Members of
Bell Pepper Tomatoes
the
Tomato Sauce, Bagoong Isda
 SECTION FOUR:
Business Plan
Critical Risks

The business venture centres on making meat-

free products out of vegetables, fish and soy
proteins. There is less competition among the
location of the business which is inside the
school campus.
However, Imeatation accommodates a more
specialized variety of dietary meals.
Another risk is the possibility of unexpected
increase of costs.
Organizational Plan
 SECTION FOUR:
Business Plan
Organizational Chart

Manager

Sales
Marketer Preparer Cook
Personnel

The
The preparer
manager
msales
arketer
personnel
will
will manage
prepare
buywill
thebe
the
needed
hired
operations
ingredients
to
supplies
be responsible
of
and
and
theassist
raw
store.
in
The cook will manage the kitchen and plan the menu.
selling
He will
materials
the cook
the
also
in
to
products.
chopping,
be
make
the the
finance
mincing,
product.
officer.
etc.
 SECTION FOUR:
Business Plan
Operational Chart
5:30
Buying of ingredients
6:30 am Marketer

Preparing ingredients
8:30 9:15 am Preparer
and utensils

Cooking
9:15of Products
10:00 am Cook

Selling of Food
10:00 Products
1:30 pm Sales Personnel

Secretary and
Accounting
1:30 of Profit
2:00 pm
Treasurer
 SECTION FOUR:
Business Plan
Institutional Chart
Advocates for Heathy Lifestyle
President
The vice
president
president
will Vice President
The treasurer will
auditor
public
Thewill
coordinate
assistwill
the
the
control the
Theinformation
secretary
activities
president
inspect in officer
the
of will
the be Secretary
business funds.
business.
organizing
in
accounting
willcharge
be reaching
He/she
ofthe
the
The treasurer
provides
activities.
record-keeping
records
the community
and
He/she for Treasurer
serves as the
leadership
is
responsibilities.
practices
thein-charge
business
ofin the
when
the
business cash
advocacy
the
business.
activities.
president
of is Auditor
manager.
healthy lifestyle.
unavailable.
PIO
 SECTION FIVE:
Sustainability
Investment
QUANTITY INVESTMENT UNIT PRICE TOTAL PRICE
1 unit Rice Cooker P 700.00 P 600.00
1 set Gas Stove & Tank 2,500.00 2,100.00
2 pcs. Chopping Board 55.00 110.00
2 pcs. Knife 45.00 90.00
2 pcs. Frying Pan 220.00 440.00
2 pcs. Spatula 60.00 120.00
2 set Casserole 250.00 500.00
1 pc. Can Opener 40.00 40.00
100 pcs. Disposable Gloves 0.50 50.00
2 units Apron & Hairnet Set 50.00 100.00

The average investmentTotalneeded for the proposed

Amount of Investment P4,150.00

business is P 4,150.00.
 SECTION FIVE:
Sustainability
Sources of Funds
Business Partners Amount of Contributions
1. 50 members of the Advocates
for Heathy Lifestyle P 5,000.00
(P 100.00/share)
2. Angel Investors
Parent A P 3,000.00
Parent B 1,500.00
Parent C 500.00 5,000.00
Total amount from Business Partners P 10,000.00
The total amount of funds from our business
partners P 10, 000.00.
 SECTION FIVE:
Sustainability
Income Statement
Projected Sales for the First Month

Sales Php 31,770.00

Less: Operating Expenses

Supplies Expense Php 14,740.00

Salaries Expense 7,000.00
Gas Supplies 550.00
Utilities Expense 400.00
Transportation Expense 600.00
Spoilage (2% of Gross Sales) 635.40
Miscellaneous Expense 300.00 24,225.40

Net The net

Income income after payment is P 7, 044.60. 7,544.60
 SECTION FIVE:
Sustainability
Projected Sales for 5Years

P 110, 460.49
P110,418.63
P91,289.66
P 82,990.60
P70,446.00

The projected sales for five years of operations is

Php 110, 460.49.
 SECTION FIVE:
Sustainability
Social Impact

The business will be employing local people who

will be part of the organization.

We plan to carry out some health information

dissemination activities to be conducted inside
the school community.

We will also try to build solidarity with the

suppliers we work with and give value to the
deals we will confer with them.
 SECTION FIVE:
Sustainability
Social Impact

We also want to build strong bonds between

us and our customers in order to maintain
their loyalty and trust.
SWOT Analysis
 SECTION SIX:
Addendum
Strengths

Products are of good quality.

Products can be produced from small capital.

The capital is enough to finance the business.

The business is not complex and can easily

address its target-market with ease of
production.

There is management and technical expertise

of the entrepreneur.
 SECTION SIX:
Addendum
Weaknesses

The food products cannot attract all buyers to

try it since it uses vegetables as its main
ingredient.

The business uses homemade meat substitute

and not the expensive meat analogue that
tastes exactly like lean meat.

The affordability of the product is more

prioritized rather than its palatability.
 SECTION SIX:
Addendum
Opportunities

Innovated and nutritious foods are highly in

demand.
There is scarcity of food especially when
lunch time and the school cafeteria is full.
There is absence of food that will fit the
ages above the young adults and teens.
There are fewer expenses and higher
possibilities of good profit.
 SECTION SIX:
Addendum
Threats

Our operating season comes along with the

calamity season of the year.

Typhoons damage agricultural products and

threaten the supplies of raw materials.

Changing customers taste.

Competition between other food providers
cannot be avoided.
Price Computation
 SECTION SIX:
Addendum
Imi-Adobo Price
IMI-ADOBO
Ingredients: Price Price Computation:
Meat
Php 320 Total Ingredients Cost Price of IMI-
Substitute =
ADOBO
Egg 50 No. Yields
Banana Saba 50 450
= 11.75
Garlic 5 40
Soy Sauce 20 Cost Price +Operating 11.38 + (0.20 x
= 14.10
Vinegar 20 Expense (20%) 11.38) =
Cooking Oil 5 Total Price +
13.66+ (0.50 x
Percentage Mark Up = 21.15
Total: 470 13.66) =
(50%)
Total
470 Selling Price = Php22.00
Expenses/day:
 SECTION SIX:
Addendum
Imi-Afritada Price
IMI-AFRITADA
Ingredients: Price Price Computation:
Meat
Php 360 Total Ingredients Cost Price of IMI-
Substitute =
AFRITADA
Potato 40 No. Yields
Carrots 30 485
= 12.13
Bell Pepper 10 40
Garlic 5 Cost Price +Operating 11.38 + (0.20 x
= 14.56
Onion 5 Expense (20%) 11.38) =
Tomato Sauce 30 Total Price + Percentage 13.66 + (0.50 x
= 21.84
Cooking Oil 5 Mark Up (50%) 13.66) =
Total: 485 Selling Price = Php22.00
Total
485
Expenses/day:
 SECTION SIX:
Addendum
Imi-Pakbet Price
IMI-PAKBET
Ingredients: Price
Price Computation:
Mini Tinapa Php 320
Squash 40 Total Ingredients Cost Price of IMI-
=
Ampalaya 40 No. Yields PAKBET
Eggplant 30 475
= 11.88
Okra 15 40
Tomatoes 10 Cost Price
11.88 + (0.20 x 14.2
+Operating Expense =
Onion 5 11.88) = 6
(20%)
Garlic 5 Total Price +
14.26 + (0.50 x 21.3
Percentage Mark Up =
Coconut Milk 5 14.26) = 9
(50%)
Bagoong Isda 5 Selling Price = Php22.00
Total: 475
 SECTION SIX:
Addendum
Imi-Curry Price
IMI-CURRY
Ingredients: Price
Meat Price Computation:
Php 320
Sbstitute
Egg 50 Total Ingredients Cost Price of IMI-
=
Potato 20 No. Yields CURRY
Carrots 20 470
= 11.75
Bell Pepper 15 40
Onion and
10 Cost Price +Operating 11.75 + (0.20 x
Garlic = 14.10
Expense (20%) 11.75) =
Coconut Milk 15
Curry Total Price +
10 14.26 + (0.50 x
Powder Percentage Mark Up = 21.15
14.26) =
Minced Chili 10 (50%)
Total: 470 Selling Price = Php22.00
 SECTION SIX:
Addendum
Imi-Bicol Express Price
IMI-BICOL EXPRESS
Ingredients: Price
Meat Price Computation:
Php 320
Substitute
Baguo Beans 50 Total Ingredients Cost Price of IMI-BICOL
=
Winged Beans 40 No. Yields EXPRESS
Jalapeo
30 485
Peppers = 12.13
Onion 10 40
Garlic 10 Cost Price +Operating 11.63 + (0.20 x
= 14.55
Coconut Oil 20 Expense (20%) 11.63) =
Cooking Oil 5 Total Price +
13.66 + (0.50 x
Percentage Mark Up = 21.83
Total: 485 13.66) =
(50%)
Total
485 Selling Price = Php22.00
Expenses/day:
 SECTION SIX:
Addendum
Imi-Rice Price
Rice
Ingredients: Price Price Computation:
Rice Php 240 Total Ingredients Cost Price of IMI-
=
Rice Flavor 20 No. Yields ADOBO
260
= 5.20
50
Cost Price
11.38 + (0.20 x
+Operating Expense = 6.24
11.38) =
(20%)
Total Price +
13.66+ (0.50 x
Percentage Mark Up = 7.80
Total: 260 13.66) =
(50%)
Total
260 Selling Price = Php 8.00
Expenses/day:
SECTION SIX:
Addendum
Snapshots

Malunggay Cobs, Squash Blossoms,

Chicharo, Green Chillies, Onion,
Ampalaya, Okra, Tomatoes,
Eggplant, Garlic and Ginger
 SECTION SIX:
Addendum
` Snapshots

Sauting and Adding the vegetables

until it simmers.
Final Product.