THE BUSINESS PLAN

Submitted by:

HANA KIM CERTIFICO

LIZA CERTIFICO

LAURENCE PENAFIEL

RENIEL VILLEGAS

MAXIMO GADOR JR.

JHON PAUL CARBAJAL

Submitted to:

Ms. Denise De Jesus

 EXECUTIVE SUMMARY:

Welcome to our culinary journey through Filipino cuisine! We'll dive into the rich tapestry of
flavors that define Filipino food culture, focusing on one of its most beloved dishes: Pancit
Express. Pancit, a staple in Filipino households and celebrations, embodies the fusion of Chinese
and Filipino culinary influences. Its versatility and deliciousness make it a favorite among locals
and a must-try for anyone exploring Filipino gastronomy.

DESCRIPTION OF THE EXTRACT PROBLEM NEEDS TO ADDRESS

The primary challenge with incorporating calamansi extract into pancit is achieving the optimal
balance of acidity and flavor without overpowering the dish. Calamansi extract adds a distinct
citrusy tang that can enhance the overall taste of the pancit, but using too much extract can result
in an overly sour or bitter flavor.

Furthermore, ensuring the freshness and potency of the calamansi flavor throughout the cooking
process is essential. Calamansi extract can lose its intensity if exposed to heat for too long or if
added too early in the cooking process. Therefore, timing and proper handling of the extract are
crucial to maintaining its vibrant citrus flavor.

Additionally, considering the other ingredients in the pancit and how they interact with the
calamansi extract is important. Balancing the acidity of the calamansi with the savory flavors of
the noodles, vegetables, and protein components of the dish is key to creating a harmonious
flavor profile. Overall, the extract problem to address in pancit with calamansi revolves around
achieving the perfect balance of flavors, maintaining the freshness of the calamansi extract, and
ensuring it complements the other ingredients in the dish without overpowering them.

REASON/ RATIONALE WHY THE PROBLEM NEED / MUST BE ADDRESSED BY

THE BUSINESS

Addressing a problem within a business is essential for several reasons:

Maintaining Competitive Advantage: By resolving issues, a business can stay ahead of

competitors and adapt to market changes more effectively.
Customer Satisfaction: Addressing problems ensures that customers receive quality products or
services, leading to higher satisfaction and loyalty.

Cost Reduction: Ignoring problems can lead to inefficiencies and increased costs. Addressing
issues promptly can help mitigate these costs.

Employee Morale: Resolving problems shows employees that their concerns are valued, boosting
morale and .

Legal and Regulatory Compliance: Some issues may have legal or regulatory implications.
Addressing them promptly can prevent legal troubles and maintain the company's reputation.

Risk Management: Unresolved issues can escalate into larger problems, posing risks to the
business's operations, finances, and reputation. Addressing them early mitigates these risks.

Overall, addressing problems promptly is crucial for a business's sustainability, growth, and
reputation.

DESCRIPTION ON HOW THE BUSINESS HAS SOLVED THE PROBLEM NEED

• To address a problem in a pancit with calamansi business, the company could have
tackled various issues such as inconsistent quality, limited distribution, or low customer
awareness. Here's a hypothetical description of how the business might have solved these
issues:

• "The Pancit Express business faced challenges with inconsistent quality due to sourcing
variations in ingredients. To tackle this, the company implemented strict quality control
measures, partnering with trusted suppliers and conducting regular ingredient inspections.
Additionally, they invested in improved packaging to maintain freshness during
distribution, expanding their reach to new markets. To increase customer awareness, the
business launched targeted marketing campaigns highlighting the unique flavor and
health benefits of their product, leveraging social media influencers and engaging with
local communities through events and promotions. Through these initiatives, the business
 successfully addressed the problem, enhancing product quality, expanding distribution
channels, and increasing brand visibility.

STATEMENT OF VISION, MISSION GOALS AND OBJECTIVES

Vision: To become the leading provider of high-quality, flavorful Pancit Express, delighting
customers with every bite and promoting Filipino culinary heritage worldwide.

Mission: Our mission is to craft authentic pancit dishes infused with the tangy goodness of
calamansi, using only the finest ingredients and traditional recipes passed down through
generations. We aim to create memorable dining experiences, fostering a sense of community
and celebration around the Filipino dining table

Goals:

 Ensure consistent quality: Implement rigorous quality control measures throughout the
production process to maintain the highest standards of taste, freshness, and safety.

• Expand distribution channels: Establish partnerships with retailers, restaurants, and

online platforms to make our Pancit Express accessible to a wider audience locally and
internationally.

• Enhance customer satisfaction: Continuously gather feedback from customers and adapt
our recipes and processes to meet their evolving preferences and expectations.

• Promote Filipino culinary heritage: Educate consumers about the rich cultural heritage
behind Pancit Express, emphasizing their importance in Filipino cuisine and traditions.

• Foster sustainability: Source ingredients responsibly, minimize waste, and support local
farmers and producers to ensure the long-term viability of our business and contribute to
the well-being of our communities.

• These objectives align with our vision and mission, guiding our efforts to grow as a
business while staying true to our commitment to quality, authenticity, and sustainability.

• Increase sales revenue by 10% within the next year through expanded distribution
channels and targeted marketing efforts.
• Achieve a customer satisfaction rating of 90% or higher based on feedback surveys and
reviews.

• Expand product line to include new variations of Pancit Express, catering to different
dietary preferences and flavor profiles.

• Establish partnerships with at least 5 new retailers or restaurants to increase brand

visibility and reach new customer demographics.

• Implement sustainable packaging solutions to reduce environmental impact and promote

eco-friendly practices.

• Improve operational efficiency by streamlining production processes and reducing waste.

• Conduct market research to identify emerging trends and consumer preferences,

informing product development and marketing strategies.

• Increase brand awareness through social media campaigns, influencer partnerships, and
participation in food festivals and events.

• Enhance employee training and development programs to ensure a skilled and motivated
workforce dedicated to delivering exceptional products and service.

• These goals are specific, measurable, achievable, relevant, and time-bound (SMART),
providing a clear roadmap for the business to achieve success in the Pancit Express
market.
 Marketing Plan

A. Research and Analysis

The Pancit Express are believe to have a little improvement for customer satisfaction. The
proponents decide that they must undergo a careful observation in the business location. The
management also underwent an official interview with the owners of current Pancit Bihon Store
in Rizal. The proponents found out that customer are not satisfied with the pancit bihon sold
along the Rizal Street and the product doesn't taste like that. The management believe that action
must be taken primarily to make a new twist preparing and servicing pancit bihon that has very
huge mark I'm the nation.

The current status of supplier in the where pancit noodles and bihon supply are to be taken was
also observed and given attention in order to support them when the business starts its operation.

With this premises, the proponent decided to produce calamansi flavoured which will answer the
needs of the students in the area. The market will be three (2) Elementary School and two (2)
Secondary School. The target students are those who are the students that leave far from the
school.

Description of the Target Market

The market will be three (2) Elementary Schools and two (2) Secondary Schools. The target
students are those whore are leave far from there school.

2. Market Size

Table 1

Number of Target Pancit Bihon buyers Per Consumerd Group

Populace MNCHS MSAT CENTRAL ES TES ES

Total 2,500 2000 400 120

Daily 350 250 65 45

Monthly 10,500 7,500 1,950 1,350

Yearly 127,750 91,250 23,400 16,425

Based on the give consumer groups the daily, monthly, and yearly target buyers are selected
through the assumption that 10% from MNCHS group will buy every 5 dyas. During lunch time,
Pancit Bihon will only serve thier products in different schools where we can assure the sales can
help to those students who leave far from the school.

3. Competition

•Current Pancit Bihon Store in Rizal

Market Trends

•To make a new twist in preparing add serving Pancit Bihon that has very huges market in the
nation.

Production Plan

A. Detailed Description of Product/Services

•Pancit bihon is a business selling a pancit bihon flavoured calamasi

•The individual finished products will be package in a plastic cellophane

•The customers will choose if they want their pancit bihon to have a calamansi or not

•Pancit bihon made by using main ingredients like pork, and vegetables

A. Product Description

Pancit bihon is a business selling a pancit flavoured calamansi. The finished product will be
package a plastic cellophane and depending on the customers if they want to put on a plate. They
will choose if they want their pancit bihon to have a calamansi or not. The ingredients of this
product are fresh and healthy. Pancit bihon made by using the main ingredients like pork, and
vegetables. The individual finished product will be package in a plastic cellophane.

B. Operating Strategies

•Pancit Express will need raw materials to produce the goods to be sold.

These include all purpose red bell pepper, onion, soy sauce, garlic, cabbage, bagui beans carrot
and calamansi.

•Raw materials will be purchased at Madang Public Market.

•The proponents tried to interview the teachers and some students by offering them a free taste
and made a comment after.

ALLOCATION OF NET PROCEEDS (IGP)

Particular

Trust found for 15%

Projects

Students 50%

Facilities/Coordinator 30%

School Head 5%

Total 100%

Organization Plan
A. Team Members

Functional Type Organizational Chart

Principal

Alma P. Briones

Entrepreneurship Teacher

Denise De Jesus

Production

Students

Students/Production Students/Purchaser Students/Delivery Students Sales

B. Contribution of the Business

Principal - It is responsible for the management and accountability of the business itself.

Entrepreneurship Teacher/Management - The one who supervises the whole operation and
production of the business

Student/Production - They are the one who is in-charge in the production and equality assurance
of the product.

Student/Purchaser - They are the one who is in-charge of the purchase of the raw materials or
ingredients

Student/Delivery - They are the one who is in-charge of the delivery of the product.

OPERATIONAL PLAN
 A. Work flow

Inventory and purchasing of

Estimation of no.of. Ingredients and Row

Pancit,bihon to be. Materials needed

Produce ( 12hrs ). ( 2hrs )

Delivering and willing. Production, packaging

Of the product. And freezing of the pancit,

( 3 hrs). Bihon (3 hours )

B. Monitoring and Evaluation

Step 1

- simmer chicken in water for 10 minutes set aside the chicken and reserve the broth

Shared chicken.

Step 2

- saute garlic and onion in oil pour broth simmer and add MAGGI, Magic Chicken cube's, soy
sauce and pepper for 3 minutes.

Step 3

- add bihon, cover and cook for 5 minutes.

Step 4

- toss to separate noodles, and chicken and vegetables, cover and cook for another 5 minutes,
transfer on a servings plate and serve with calamansi.

Ingredients
•pork

•cabbage

•Garlic

•bell papaer

•onion

•bagui beans

•soy souce

•ground paper

•carrot

• spring onion

• calamansi

Nutrition:

Energy

Protein

Carbohydrates

Fats

FINANCIAL PLAN
Pancit Bihon will need at least Php 70,000 to start its operations in the market. This will be
coming from the investments of the students who are willing to be involved in intrepreneurial
practices like this. Also, since two of the proponents are Club Presidents and the other one is
MBHS Chorale Leader, they may combine there talents to conduct fund raising activities to
increase the capital investment of the business.

Service/Product Unit Quantity Total

Price

Fixed Cost of
Pancit Bihon:

Rental 500.00 3 days 500.00

Salaries 1,000.00 6 crew 6,000.00

Depreciation 15,000.00 2 stove 15,000.00

Account- Stove

Depreciation 500.00 2 wok 1,000.00

Account- Wok

Depreciation 100.00 1 pack 100.00

Account-
Cellophane

Utility and 1,000.00 3 days 1,000.00

Sanitation

(A)Total fixed Php

cost:
10,100.00

Table 3

Monthly Expenses of Pancit Bihon

Service/Product Unit Quantity Total
Price

Raw Materials:

Packaging 100.00 1 pack 100.00

(cellophane)

Carrots 50.00 4 pcs 50.00

Pancit 200.00 2 kg 200.00

Soy sauce 20.00 2 packs 20.00

Pork 250.00 2 kg 250.00

Onion 20.00 2 pcs 20.00

Calamansi 10.00 5 pcs 10.00

Baguio Beans 30.00 12 pcs 30.00

Garlic 15.00 2 cloves 15.00

Cabbage 50.00 2 cloves 50.00

Red bell pepper 30.00 5 pcs 30.00

(B) Total Php

Variable Cost
775.00

(A+B) Total Php

cost of
production 10,875

Table 4
PROJECTED REVENUE

Meal Costing Projected Daily Projected Monthly Yearly

Volume Revenue Volume Revenue Projected
(Cellophane (Monthly) Revenue
)

(Daily)

Pancit C- 5 Php Php Php

Bihon
M- 2 100 1,500 3,000 45,000.00 540,000.00

Sp- 15

LEGEND:

C- Cost

M- Mark-up

SP- Sales Price

Table 5

MONTHLY PROJECTED COST AND REVENUE

January February March April May June

Revenue 45,000 45,000.00 45,000.00 45,000.00 45,000.00 45,000.00

Cost 10,875.00 10,875.00 10,875.00 10,875.00 10,875.00 10,875.00

Projected 34,125.00 34,125.00 34,125.00 34,125.00 34,125.00 34,125.00

Net Profit
July August September October November December Total

45,000.00 45,000.00 45,000.00 45,000.00 45,000.00 45,000.00 Php

540,000.00

10,875.00 10,875.00 10,875.00 10,875.00 10,875.00 10,875.00 Php

130,500.00

34,125.00 34,125.00 34,125.00 34,125.00 34,125.00 34,125.00 Php

409,500

Table 6

Project Cost

PARTICULAR EQUITY LOAN TOTAL

Fixed Assets

Equipments Php 7,500.00 Php 20,000.00 Php 27,500.00

TOTAL Php 7,500.00 Php 20,000.00 Php 27,500.00

Other Assets

Rent Deposits Php 2,000.00 0.00 Php 2,000.00

Working Capital

(3 Months)

Supplies and Php 25,879.00 Php 110,000.00 Php 135,879.00

Materials

Other Operational Php 8,650.00 0.00 Php 8,650.00

Supplies
Salaries Php 15,000.00 Php 20,000.00 Php 35,000.00

Rent Php 2,000.00 0.00 Php 2,000.00

Utilities Php 5,000.00 0.00 Php 5,000.00

TOTAL Php 177,879.00

Grand Total (pesos) Php 73,529.00 Php 170,000.00 Php 343,258

Grand Total (%) 32% 68.6% 100%

Table 7

Loan Repayment Schedule

YEAR TOTAL INTEREST PRINCIPAL BALANCE

AMORTIZATION

0 Php 148,950.00

1 Php 170,500.00 Php 21,550.00 Php 148,950.00 0.00

2 0.00 0.00 0.00 0.00

3 0.00 0.00 0.00 0.00

Table 8

PROJECTED INCOME STATEMENT

FOR THE YEARS ENDED 2024-2026

2024 2025 2026

REVENUE Php 540,000.00 Php 735,888.00 Php 931,776.00

COST/EXPENSES Php 130,500.00 Php 326,388.00 Php 522,275.00

PROJECTED NET Php 105,679.00 Php 301,567.00 Php 497,445.00

INCOME