Angela Bplan

8/18/2019 Angela Bplan

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EXECUTIVE SUMMARY

The Siopao and Siomai (Nothing more than FILLINGS) opens our mind to a bigger picture

that goes beyond the tradition we are used to. It gives us a new way on how we can present an

ordinary snack to a more interesting and creative manner. This snack will give us a taste that will

surely be different and interesting among other existing products in the market. The products are

filled with home cooked meals such as adobo, sisig, kaldereta, menudo, metsado etc, The new

product will be serving customers who are from low class to high class, since the main location is

near the schools and different establishment, we will be also be catering the product to students,

workers and non-workers as well. And lastly we also want the unique product to reach food

bloggers and enthusiasts. An innovative product that offers variations of meals which is interesting

and healthier than most of the other snacks. Studies show that proteins have many different jobs

within the body. As previously mentioned, the body uses proteins for energy. Protein is also used

as an enzyme, which starts reactions within the body, including metabolism, and gene growth &

repair. Proteins are also used by the body to carry signals from one part of the body to another and

to fom structures, including muscles. One of the sources of protein are meat products which is

mainly what the product has. The customers will have an interest and set their eyes on the product

because it is new to the market. The Siopao and Siomai, Nothing more than Fillings will be a

unique product that will satisfy every customer’s appetite for it elevates Filipino Food quality to a

whole new level.



BUSINESS CONCEPT

The company’s name is Nothing More Than Fillings. Its products are siopao and siomai

filled with home cooked meals.

Industrial Analysis

The business belongs to the Food Industry. It is good to be in the Food Industry because

Filipinos are known to be food enthusiasts. Filipinos just love eating and trying something new

to their taste buds. Aside from that, Philippine Food Expo along with Philippine Food Processors

and Exporters Organization (Philfoodex) will highlight the innovations and trends in the food

industry that an economically integrated Southeast Asian region will bring, and how local food

players can take advantage of these changes to remain competitive.

According to Philfoodex President Roberto Amores, going through this industry is for

sourcing and business matching for local and foreign food industry players since the country has

many export-quality products still unknown to the world market.

A. PEST ANALYSIS

ECONOMIC FORCES

CONSUMPTION

PATTERNS

“Complementing the country’s good

economic performance is its rising demand

for food and meat. According to the

Philippine Institute for Development Studies,

per capita consumption for meat has increased

The consumption of meat

will continue to rise as

we approach the year

2016 and 2017.



from 24 kilograms in 2010 to 32 kilograms in

2014. This is expected to jump to 34 kg in

2016 on rising consumer spending brought

about by bigger investments, modest inflation

and overall good business environment,

resulting to higher incomes of average

households. Data from the Philippine

Statistics Authority show that the country’s

poultry and livestock production continue to

expand by an average growth of 4% or a

combined value of more than PHP100 billion

in the last three years.”

Source: http://www.livestockphilippines.com/

“Business Monitor International in their

Philippines Agribusiness Report Q1 2014

believes that the livestock sector will continue

to post healthy growth rates. BMI forecasts

pork production growth to 2016/17 to

increase 13.3% to 1.5million tonnes. Growth

will be driven by an increase in commercial

farming, as well as rising domestic

consumption.”

http://www.livestockphilippines.com/






Source:

http://www.livestockphilippines.com/marketu

pdate_1.html

Demand Shift For

Goods and

Services

“Today’s consumers are laser -focused on

saving money and time. They demand filling

fare, low prices and portable, handheld foods.

They want customizable, made-to-order meals

featuring fresh, new, interesting ingredients.”

Source:

http://www.usfoods.com/food/operator-

insights/archive/sandwich-trends.html

“The “snackification” of consumers’ lives

means that now, more than ever, people want

to munch on something that’s easy to eat on

the go.”

Source:

http://www.candyindustry.com/articles/86672

Consumers are more in

favor of snacks that are

“eat on the go”.

http://www.livestockphilippines.com/marketupdate_1.html



http://www.usfoods.com/food/operator-insights/archive/sandwich-trends.html



http://www.candyindustry.com/articles/86672-snack-bar-trends-consumers-continue-to-grab-one-for-the-road?v=preview








-snack-bar-trends-consumers-continue-to-

grab-one-for-the-road?v=preview

SOCIAL, CULTURAL, DEMOGRAPHIC AND ENVIRONMENTAL FORCES

Attitudes toward

Business

“Today, many consumers are eating smaller

main meals and ascribing to the five meals-a-

day plan where snacks are planned into a

person's daily nutrition requirements.”

Source:

http://www.foodprocessing.com/articles/2013/

consumer-attitudes-positive-snacks/

“Snack consumption is on the rise, as half of

today's consumers (51 percent) say that they

eat snacks at least twice a day, an increase

from the 48 percent who said the same in

2012. And about a third of consumers (31

percent) told Technomic they're snacking

The possibility of

progress in this line of

business is high, because

customers are into

snacks.




http://www.foodprocessing.com/articles/2013/consumer-attitudes-positive-snacks/









more frequently than they were just two years

ago.”

Source:

http://www.foodmanufacturing.com/news/201

4/03/consumer-trends-technomic-says-snack-

consumption-rising

Attitudes toward

Customer

Service

“Although, numerous of

negative feedback brought out regarding the

cleanliness and food handling of siomai,”

Source:

http://rafaeljames.blogspot.com/2011/07/siom

ai-nakakaumay.html

Cleanliness and hygiene

will be prioritize, for

food is important when it

comes to health issues.

Tools and instruments

will be used to avoid

such problem.

Buying Habits

“Filipinos want food, beverage and cooking

choices to be fast, easy and convenient.” Filipinos are after fast,

easy and convenient.

http://www.foodmanufacturing.com/news/2014/03/consumer-trends-technomic-says-snack-consumption-rising









Source:

http://www.rappler.com/business/38219-4-

factors-explain-filipino-buying-behavior

Thus, snacks are the right

food for them.

TECHNOLOGICAL FORCES

SOCIAL MEDIA “It’s all about understanding how the

lines of online marketing

technologies and food consumption

cross. Then it becomes much easier

to reach consumers and move the

marketing needle in the right

direction.”

Source:

http://cravedfw.com/2013/05/31/new-

research-how-social-media-affects-

our-food-habits/

Reaching your target

market or consumers

would be easier with the

technological

advancement our time

has.

http://www.rappler.com/business/38219-4-factors-explain-filipino-buying-behavior



http://cravedfw.com/2013/05/31/new-research-how-social-media-affects-our-food-habits/











B. PORTER'S ANALYSIS

Barriers to Entry

Capitalization – low-moderate capital requirements.

Because of low capitalization and strong earning potential, food carts have become the preferred

type of start-up business for Filipinos.

When thinking of business ideas in the Philippines, a food cart is one of the most popular.

Filipinos love to eat and with this, anything that has got to do with food will likely be a success.

For people who do not have the luxury of financial resources, a food cart is a practical choice

because of minimal capitalization that is required while being promising in terms of success it

can yield.

http://www.entrepreneur.com.ph/startup-tips/Things-to-consider-before-starting-a-food-cart-

business

http://franchisemanila.com/2015/08/business-ideas-in-the-philippines-top-choices-for-food-cart-

franchise/

Access to distribution channel – Moderate-High

Filipinos are fond of eating snacks and ‘merienda’ eaten in between meals. The siopao and

siomai can be found in most Chinese restaurants and sidewalk vendors. It’s a tasty treat for those

on-the-go and for people who enjoy a simple yet delicious meal in a budget.

http://www.entrepreneur.com.ph/startup-tips/Things-to-consider-before-starting-a-food-cart-business



http://franchisemanila.com/2015/08/business-ideas-in-the-philippines-top-choices-for-food-cart-franchise/









As for my access to distribution I can sell these snacks near establishments, schools and offices. I

can ask help from relatives that has connections.

Product differentiation - HIGH

Siomai (pork dumplings) & Siopao (steamed buns) are two of the very well-known asian steamed

dishes. Siomai, filled with ground pork, is normally dipped in a soy sauce with squeezed

calamansi juice and a chili-garlic oil added to the sauce. Siopao, on the other hand, is filled with

sweet & barbecued pork and best with an asado sauce.

Siopao is best served warm while the food is still moist. The product with meat fillings inside

makes it more interestingand rises the curiousity of every consumer.

Siopao and Siomai with a new angle – A product that has long existed, now served with a twist.

It is served with different home cooked filling such as (adobo, sisig, kaldereta, menudo, metsado,

dinuguan etc,.)

Switching cost – Low to moderate

http://www.austrade.gov.au/Australian/Export/Export-

markets/Countries/Philippines/Industries/Meat

There is potential to increase the level of premium meat products into the Philippines market

through supplying the food services sector. Hotels, restaurants, fast food outlets and food

franchises are fuelling demand for prime cuts, beef meat patties and lamb.

Statistically, the Philippines is an important market to Australia. Australia is the Philippines’

largest supplier of imported beef, holding a 39 per cent share of the market.

http://www.austrade.gov.au/Australian/Export/Export-markets/Countries/Philippines/Industries/Meat







There are many suppliers of meat and poultry in the Philippines.

Cost advantage independent of scale –

Factors include the learning or experience curve, proprietary product technology, access to raw

materials, favourable locations and government subsidies.

Government and legal barriers – LOW

The Informal Economy Monitoring Study (IEMS) revealed ways in which street vendors in five

cities strengthen their communities:

Most street vendors provide the main source of income for their households, bringing food to

their families and paying school fees for their children.

These informal workers have strong linkages to the formal economy. Over half the IEMS sample

said they source the goods they sell from formal enterprises. Many customers work in formal

jobs.

Many vendors try to keep the streets clean and safe for their customers and provide them with

friendly personal service.

Street vendors create jobs, not only for themselves but for porters, security guards, transport

operators, storage providers, and others.

Many generate revenue for cities through payments for licenses and permits, fees and fines, and

certain kinds of taxes. This was true of two thirds of street vendors in the IEMS sample.



Street trade also adds vibrancy to urban life and in many places is considered a cornerstone of

historical and cultural heritage. Yet street vendors face many challenges, are often overlooked as

economic agents and unlike other businesses, are hindered rather than helped by municipal

policies and practices.

http://wiego.org/informal-economy/occupational-groups/street-vendors

http://www.congress.gov.ph/download/basic_15/HB00968.pdf

- Street vendors and stalls are an integral part of urban economies around the world, offering easy

access to a wide range of goods and services in public spaces. They sell everything from fresh

vegetables to prepared foods, from building materials to garments and crafts, from consumer

electronics to auto repairs to haircuts.

“Legal aspects Although many countries do not have laws governing street food preparation or

selling, other countries do and others are considering introducing new laws. There may also be

local municipal authority byelaws that control where street selling can take place, and the issuing









of street sellers’ 24 licences. Others require an enterprise to be registered as a business, and

nearly all countries have laws relating to food safety, hygiene and adulteration in food processing

and preparation. Pre-packaged snack foods are likely to be covered by laws enforcing such

aspects as labelling of ingredients, the name of the producer, weight of food in the package, etc.

The requirements of each of these laws need to be identified and fully understood as part of the

feasibility study.”

http://www.fao.org/docrep/015/i2474e/i2474e00.pdf

Potential Development of substitutes product LOW

Since Nothing More Than Fillings is new in the market, it has low substitute product. With its

distinct variations with the fillings, a lot of consumers would love it.

BARGAINING POWER OF SUPPLIES – LOW

The presence of powerful suppliers reduces the profit potential in an industry. Suppliers increase

competition within an industry by threatening to raise prices or reduce the quality of goods and

services. As a result, they reduce profitability in an industry where companies cannot recover

cost increases in their own prices.

Since there are many suppliers of meat and poultry in the Philippines because the country’s

leading supplier of meat is Australia, the business have high rate of substitutes to choose from.

When it comes to its filling there are a lot choice to consider.

RIVALRY AMONG COMPETING FIRMS – Moderate-High






T The competition in the food industry is tight and high because as of 2015, according to studies

the rate of stalls/kiosk business has increased.

“Growth is expected to accelerate just slightly over the forecast period of 2013-2017 as

chained franchises extend their presence in this subsector, with an expected CAGR of 5.5%, to

reach sales of US$2.5 billion in 2017. Top chains in the Philippine street stalls/kiosks subsector

include Mister Donue, Dunkin' Donuts, Burger Machine, Waffle Time, and Zagu.”

“Consumer foodservice reported marginally slower value growth in 2014 although growth in

the number of transactions was slightly faster. This indicates that the frequency of eating out was

sustained, if not improved, with diners having a stronger preference for value meals or

promotional deals. In addition to growing affluence, increasingly busy lifestyles, the desire for

convenience and the entry of several international brands are all factors which encouraged

consumers to dine out with their family/friends in order to socialize and unwind.”

Consumer Foodservice (Total) 10,195.3 10,760.4 11,364.3 11,996.7 12,660.5 5.6

Fast Food 3,086.0 3,312.2 3,547.3 3,788.7 4,036.5 6.9

Full-Service Restaurants 2,451.6 2,549.7 2,654.6 2,767.2 2,887.7 4.2

Cafés/Bars 2,280.3 2,383.5 2,500.3 2,621.7 2,748.8 4.8

Street Stalls/Kiosks 2,042.6 2,155.3 2,274.7 2,400.5 2,534.0 5.5

100% Home Delivery/Takeaway 334.8 359.7 387.5 418.7 453.6 7.9

Pizza* 483.5 518.2 554.6 593.1 633.3 7.0



In 2012, the Philippine foodservice sector had 80,813 outlets and recorded more than 3.6 billion

transactions. By subsector, street stalls/kiosks had the most outlets and transactions at 38,146 and

just over 2 million, respectively. Aside from pizza, which cuts across several formats in the

industry, the 100% home delivery/takeaway subsector registered the fewest outlets and

transactions in 2012.

In 2012, a typical foodservice outlet earned US$119,861 from about 45,000 transactions, or

US$2.66 per transaction. Cafés/bars had the highest average transaction value at just US$7.33;

however, with US$458,548 fast food recorded the highest average sales per outlet, showcasing

consumers' frequent use of this quick, convenient and generally affordable format.

http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-

region/southeast-asia/foodservice-profile-philippines/?id=1420474419779

BARGAINING POWER OF CONSUMERS- LOW

With the minimum price of Php 25.00, you can already afford and enjoy this snack. You can

choose the filling you long desire.

http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-region/southeast-asia/foodservice-profile-philippines/?id=1420474419779







Business Description

The product was formed last June 2015, and it was formed as a requirement in creating a

business plan intended for our future business and of course, in creating incremental wealth. My

products are siopao and siomai with a home cooked meal served as the fillings that makes my

product as innovation-extension, which makes it different from the others, thus I call it Nothing

More Than Fillings. It is not just a typical snack, because unlike the other snacks in the market.

The product is filled with home-cooked meals, freshly cooked and best served warm. It definitely

satisfies a person’s craving and the product is all about time convenience, especially for those who

are in a hurry and just want to grab something to eat on their way. Siomai (pork dumplings) &

Siopao (steamed buns) are two of the very well-known asian steamed dishes. Siomai, filled with

ground pork, is normally dipped in a soy sauce with squeezed calamansi juice and a chili-garlic

oil added to the sauce. Siopao, on the other hand, is filled with sweet & barbecued pork and best

with an asado sauce. Nothing more than Fillings truly is delicious for you will pick the fillings you

long desire.

• Siopao and Siomai with a new angle – A product that has long existed, now served with a

twist. It is served with different home cooked filling such as (adobo, sisig, kaldereta,

menudo, metsado, dinuguan etc,.)

• Siopao and Siomai are considered one of the popular Chinese street food sold almost

anywhere where food vendors are located. Siomai is often served on a paper plate, as for

the Siopao, it is served with a tissue or an edible paper. Restaurants, depending on the kind

of cuisine they offer serve siomai and siopao as one of their desserts or appetizers.



• Siopao and siomai are the main products of the business. It is served with a delicious home

cooked fillings of your desire. Moreover, one can truly appreciate eating Filipino home

cooked meals as never before has their palettes taste anything better.

Type of Innovation: Innovation-Extension

Vision Statement

To develop new recipes/products and introduce it to the market. For the market to

enjoy the new concept of snacks and to be known nationwide.

Mission Statement

To ensure that each guest receives prompt, professional, friendly and courteous service.

To maintain a clean and comfortable premises for our guests and staff.

To provide at a fair price – nutritional snacks at the same time - using quality ingredients.

To thank each guest for the opportunity to serve them.

SWOT Analysis

S – trengths

• Our product would be new to the eyes of the consumers since there is still no snack

like this sold in a market near the target location.

• The business will be located to the place where there are a lot of students, people

that are working and non-working which is the large portion of the target market.

• The only kiosk that specialize this kind of product



W – eakness

• Since the business is just starting and still on its first steps. We will have a hard

time to promote and advertise our product.

• Customers may not avail my product because they haven’t tried eating snacks like

this yet and according to our survey, some of our potential customers are more of

conventional, they eat what they are used to but they are willing to try something

new.

• As of now, home cooked meal fillings are only limited to 5 variations.

O – pportunities

I find our opportunities in the result of our survey and our research about our

product.

The business is the only one who sells that product in that area.

Differentiation from other dessert products.

T – hreats

Competitors have stronger brand names.

Competitors have strong relationships with the retailers.

Established competitors already have their market.



MARKETING PLAN



MARKET STUDY

I. MARKET ANALYSIS

A.

TARGET MARKET

“SNACKING IS A WAY OF LIFE FOR MILLENNIALS

Millennials (consumers age 21-38) are significantly more likely to snack compared to older

consumers with 24 percent of Millennials most likely to snack frequently, four or more times per

day, and 23 percent snacking more this year compared to last year. When compared to other

generations, Millennial consumers are more likely to be emotional or functional snackers .

Nearly a third (27 percent) snack because they are bored and 17 percent snack because they are

stressed. Mintel research also shows that the Millennial generation snacks for function and to

stay focused throughout the day with 39 percent snacking for energy.

Overall, 62 percent of US consumers snack mainly to satisfy a craving. This is a strong driver

for older consumers, especially those age 55-62 (70 percent). Nearly one third of consumers (31

percent) snack for the practical reason that it’s not the right time to eat a meal (ie too early/too

late). Other reasons are less functional and more emotional; according to Mintel research, one

quarter of Americans snack because they are bored – increasing from 23 percent in 2014 to 25

percent in 2015 – while 16 percent do so because they are stressed.

“Our research shows that Millennials are more likely to snack compared to older generations as a

means to fulfill emotional and functional needs, including combating boredom or stress and

increasing energy and focus. Older consumers did not grow up with all-day snacking and may

continue to view snacks as treats,” said Amanda Topper, Food Analyst at Mintel. “Millennials are

http://store.mintel.com/the-snacking-occasion-us-february-2014

http://store.mintel.com/the-snacking-occasion-us-february-2014



People who are bored and wanted to satisfy their craving.

People who consider taking up to 5 smaller meals a day plan.

Niche Market:

Ages 16-32

Female and Male

Snacks, “Merienda” lovers

According to http://www.nielsen.com/ph/en/insights/reports/2014/filipino-consumers-love-a-

good-snack.html There are varying and diverse reasons why consumers snack. For Filipino

respondents, snacking is viewed primarily as source of nutrition (74%). In contrast, Indonesians,

Malaysians, Singaporeans, and Vietnamese rank enjoyment as the foremost reason for snacking,

while eight out of 10 Thai consumers (79%) snack to satisfy a craving. Similar to other consumers

in the regions, snacking is also considered by many as a moment for sharing with family and

friends, giving rise to opportunities to adjust packaging for single serves for snacking in between

meals or family-size packs for sharing.

Consumers in Philippines are looking for fresh snacks which offer health and nutrition benefits,

but they’re also looking for an occasional treat. In the past 30 days, Filipino respondents ate a wide

variety of snacks, preferring bread/sandwich above others, followed by fresh fruit and chocolate.

http://www.nielsen.com/ph/en/insights/reports/2014/filipino-consumers-love-a-good-snack.html






B. COMPETITION

Company Strengths Weaknesses

Master Siomai

It has already created

brand awareness

through co-

sponsorship in TV

shows

It has Japanese flavor

of Siomai

It can still improve

its services because

competition is not

stiff.

It doesn't have any

on-going

advertisement and

promotion except the

co-sponsorship being

said.

Most of its branches

lacks customer

relationship in order

for its customer to

repeat purchase and

create brand loyalty

Differentiation of the

brand is not

remarkable.

Siomai House Product Differentiation:

as a source of

competitive

advantage

Low Budget for Promotion:

Limited resources for

promotional

strategies



to develop a position

that potential

customers see as

unique

able to attract new

customers

C. MARKET TRENDS

Product Description (type of consumer goods and stage in product lifecycle) (product-person

synchronicity)

Nothing More Than Fillings gives a new way of offering a snack into a more interesting manner

in the society. This snack will give us a taste that will surely be different and interesting among

other snack products. The snack revolves around traditional food and coming up with a unique

output. The product is basically a siopao and siomai, foods that have basically made its mark

already as it is one of the influences we got from the Chinese. Every Filipinos are born with a

sweet tooth and most of us are getting addicted to sweets. Based on my research, Filipinos are

certified food lovers. Whether its breakfast, lunch and dinner, Filipinos love to eat snacks at

midmorning including merienda in the afternoon. In the Philippines, street food is known among

the Filipinos. And the variety of snacks for those adventurous eaters. The usual worldwide ‘three

meals per day’ is stretched to six meals for Filipinos. These

are (1) Breakfast/Almusal/Agahan/Pamahaw, which is what Filipinos eat to break the fast;



(2) Lunch/ Pananghali-an/Pani-udto, meals eaten at the middle of the day; (3)

Supper/Dinner/Hapunan/Pani-hapon; and three sets of Snacks/Merienda eaten at different times of

the day: Morning, Afternoon & Midnight. This is the reason why snacks have always been a large

part of Philippine cuisine.

Type of consumer goods

The type of food that Dessert Project offers is specialty non-durable consumer good because this

product is unique and unusual. The goods also don’t come under the category of necessity rather

they are purchased on the basis personal preference or desire of the people. The product will be

sold in a normal kind of way, the first batch of siopaos and siomais are already made. While the

other batches of the products will be made in front of the customers. Since the business is going

for time convenience.

Product life cycle

The stage of our product life cycle is in the introduction stage. When competitors enter the market

there may be price competition or increased in advertising costs in order to convince the consumers

that my product is better than that of the competition. During the introduction stage, our goal is for

the visibility of our product/business so that consumers will able to know us because of our

innovative concept. Nothing More Than Fillings presents an innovative product that is new in food

business to beat the competitions.

D. MARKET SURVEY

Nothing More Than Fillings

Gender



o Male

o Female

What is your age?

o 16 & under

o 17-22

o 23-28

o 29-34

o 35-39

o 40 & above

When you think of merienda/snacks, what typically comes to your mind?

What are your favorite "snacks"

Check all that applies

o Hotdog Sandwich

o Pizza

o Siopao/Siomai

o Burger

When do you eat snacks?

o Breakfast



o Lunch

o Dinner

o Merienda time (3pm-4pm)

How often do you eat snacks?

o More than once a day

o Daily

o Several times a week

o Once a week

o Once a month

o Almost never

o Option 7

Where do you typically eat snacks?

Choose only 5 from the choices below:

o Bakeries

o Coffee Shops

o Home

o

Stalls

o Restaurants

o Fastfood Outlets



o Work

o School

How much are you willing to pay for a snack?

o 20-30

o 30-40

o 40-50

o 50 & above

What is your main reason for eating snacks?

o Comfort food

o To satisfy cravings

o For eat to go (convenience)

What are your favorite home cooked meals

Choose five.

o Adobo

o Kaldereta

o Sisig

o Lechon Paksiw

o Menudo

o Mechado



o Hamonado

When purchasing, how important are the following attributes for you?

Extremely

Important

Very

ImportantImportant Not Important

Price

Appearance

Taste

Packaging

Results and Summary



E. Company’s Competitive Advantages

The Nothing More Than Fillings is not the typical kind of snack sold in the market today.

The Nothing More Than Fillings will be focused on siopao and siomai combined with

home-cooked meals.

Nothing More Than Fillings will not just snack but also the experience, which makes

customers feel at home.

The business will be the only store in location unknown that siopao and siomai filled with

home cooked meals.

The business will have a buy 1 take 1 strategy. This entices customers to come back for

more, building loyalty and proving time convenience.

Advertising Strategy Awareness Target Awareness Conversion



Social Media

With the technological

advancement and the rising of

social networking sites, more

companies and businesseswould use this for

advertisements.

7 food bloggers with 1,000

followers each on Twitter,

Facebook and Instagram

Total of 7,000

75% of 7,000 = 5,250

Events & Sponsorship

Participating and sponsoring

events would expose the

business to the market. Thus,

establishing its name slowly.

1000 participants/event 50% of 1,000 = 500

Free Taste/ Product Giveaways

Giving away product sample to

the market would entice more

customers.

Samples: 1000 per month 60% of 1,000 = 600

Tarpaulins

Putting the name of the

business on top of an

establishment or post can be

seen by people. This is a goodstrategy for the business to be

known.

5600 people per month 50% of 5,600 = 2,800

Flyers

Handing out flyers would

increase the curiosity of the

market which is a good strategy

in informing the market.

2400 flyers per month 50% of 2,400 = 1,200

Sales Strategy Sales Target Sales Conversion



Coupons

“Get 10% on your first order.

Valid until—“

20,000 10% of 20,000 = 2,000 persons

(sales)

Promos

“Buy one and have your second

order on 10% off”

600 30% of 600 = 180 persons

(sales)

Free Taste/ Product Giveaways 600 40% of 600 = 240 persons

(sales)

II. MARKET STRATEGY

Advertising Strategy

Social Media/On-line Effort

For the on-line efforts and allocation, posting and promoting the product to all the social

networking sites that the owner have. And also, planning to make a website for the product that

will help promote it as well as inform the customer for promos, launching and all the information

needed will be posted as well.

Events & Sponsorship

Participating and sponsoring events would expose the business to the market. Thus, establishing

its name slowly. Every event provides an experience. The key is to partner with events that

provide an experience people will associate positively with your brand and further characterizes

and adds depth to your brand.

Free Taste/ Product Giveaways

Giving away product sample to the market would entice more customers. Establishing free taste

of the product every once in a while. The best way to distribute the product to the consumers



because we directly hand the product to them is within its location. Location will be around or

near transportation sites since the target market are students, workers and non-workers; it is a

good location for our business.

Tarpaulins

Since the business is just starting, billboards and posters are too expensive. But tarpaulins as

substitution is a good strategy. Tarpaulin are eye catching. Putting the name of the business on

top of an establishment or post can be seen by people. This is a good strategy for the business to

be known.

Flyers

Flyers are an extremely effective way of communicating with target customers. Handing out

flyers would increase the curiosity of the market which is a good strategy in informing the

market.

Sales Strategy

Coupons

Coupons are a great way to attract get and existing customers coming to your business. Coupons

have proven themselves to be highly effective sales tools for every conceivable size and type of

business.

A. Coupons have the effect of expanding or increasing your market area. We know that

consumers will travel far to redeem a valuable coupon.

B. Coupons will entice new customers that have been shopping at your competitor. It's a

proven fact that consumers will break routine shopping patterns to take advantage of a

good coupon offer.



C. Coupons attract new residents when they are actively in the market for products and

services.

“Get 10% on your first order. Valid until—“

Promos

“Buy one and have your second order on 10% off”

Packaging (quality considerations and packaging)

The packaging of the product is still unknown and is yet to be discovered.

Pricing (price strategy and competitive position)

Pricing is difficult and must reflect supply and demand relationship. Pricing a product too high or

too low could mean a loss of sales for the organization. Pricing should take into account the

following factors:

Fixed and variable costs.

Market Survey

Competition

Company objectives

Proposed positioning strategies.

Target group and willingness to pay.

An organization can adopt a number of pricing strategies. The pricing strategies are based much

on what objectives the company has set itself to achieve.



ORGANIZATION AND

MANAGEMENT PLAN



EVENTS AND

SPONSORSHIP

MARKETING SOCIAL MEDIA BLOGGERS

Mental

Make themes for events.

Mental

Have a design for flyers,

coupons and tarpaulins.

Mental

Think of posts that will

attract customers.

Mental

Come up with an

enticing post or

article.

Activities

Scout available events

for the year.

Activities

Print the paraphernalia.

Activities

Post and update in social

media and website.

Activities

Post the article on

twitter, IG,

facebook or any

blog sites.

Relationships

Have a contact person on

every event.

Relationships

Ask for the head’s

approval regarding the

design and text content

of the materials.

Relationships

Attend to customer’s

questions and concerns

for clarifications.

Relationships

Ask the managers

for checking the

article first, proof

read before making

it public,

Context

Have a meeting with

prospects or interested

business partners.

Context

Give flyers and coupons.

Context

Giveaway monthly.

Context

Encourage people

to buy the product.



Info

Number of participants

on every event.

Info

Ask for the content of the

materials.

Info

Be informed of the

statistical result on social

media and website.

Info

Take pictures and

eat the product to

convince

customers. To be

able to know what

to post.

ORGANIZATIONAL CHART

GeneralManager

OperationalManager

Staff 1

FinancialManager

MarketingManager

HRManager



JOB DESCRIPTIONS

General Manager Operations

Manager

Marketing

Manager

Financial

Manager

HR Manager

Mental

-Participates and

cooperates in the

business strategy.

-Performs in-

depth financial

and operational

analysis.

Mental

-Improves the

company’s

operational

systems, processes

and policies with

regard to

company’s

mission.

Mental

-Creates a demand

for the product in

the market,

thereby increasing

the sales of the

company.

Mental

-Plans and looks

after the financial

status of the

business and in

the future.

Mental

-Identifies staff

vacancies, hiring

of employees,

recruits,

interviews of

applicants.

-Responsible for

compensation,

benefits,

performance

appraisal.

Activities

-Implement

strategic goals

-Assists in the

development and

improvement of

survey forms to

Activities

-Reviews

customer views

and customer

related statistics.

Activities

Thinks of a new

way to develop

strategies to

attract customers

using their

Activities

Collects, prepares,

interpret reports,

and financial

statements.

Activities

Monitors work of

the employees to

improve their

performance.



increase

efficiency and

lower risks.

creativity and

innovation.

Relationships

Responds quickly

to customer

concerns.

Improves the

skills and

performance of its

employees.

Remind the

employees to

wholeheartedly

know what they

are doing.

Relationships

Assures that

workloads are

managed and done

effectively.

Teams up with

marketing and

financial manager.

Relationships

Builds connection

with organizations

in school or

institutions.

Teams up with

operations and

financial manager.

Relationships

Establishes

relationships with

individual and

business

customers to

provide

assistance.

Teams up with

operations and

marketing

manager.

Relationships

Provides

employees of

information

regarding policies,

duties and

working

conditions in the

company.

Context

Ensures adequate

training,

evaluation, safely

and personnel

systems and

monitors

Context Context

Involved in

creating a market

for the product

that companies

Context Context

Performs different

staffing duties.



personnel key

indicators and

plan for

improvement as

needed.

provide through

collaborations.

Info

Establishes

personnel policies

and procedures in

accordance with

the vision

mission.

Info

Checks the

inventory and

does the stock

management.

Info

Studies the

competitor’s

products and

services.

Info

Makes procedures

in the control of

assets, records,

financial

statements for

safekeeping.

Info

Advices managers

on organizational

policies.

Staff 1

Mental

Activities

Responsible for creating the product, handling and

before it is delivered to customer.

In charge of receiving payments either by cash or

credit.



Relationships

Attend to customer’s needs.

Context

Info

JOB SPECIFICATION

General Manager Operations

Manager

Marketing

Manager

Finance Manager HR Manager

Mental

Must be a

business

graduate.

Mental

Has a strong

operations and

system based

approach.

Mental

Marketing

Graduate

Mental

Good with

number, excellent

performance and

has background

with accounting

subjects.

Mental

Has strong

effective

communication

skills.

Activities

Ability to develop

strong financial,

Activities Activities

Has excellent

communication

Activities Activities



operational

systems.

Knows well the

procedure of the

product.

skills both verbal

and written.

Good in analyzing

financial

problems.

Able to direct the

path of diverse

employees.

Relationships

Firm with his

decisions and can

stand in his own.

With high

determination to

succeed.

Relationships

Has the ability to

work under

pressure and

deliver high

quality results.

Relationships

Must understand

the customer and

the market.

Relationships

Computer

literate.

Relationships

PERFORMANCE APPRAISAL

The owner ensures the quality of the service and product. Once a month the

owner or the management will have an observation to their crews. Checking the way

they work and serve the customers; how will they maintain the quality service and

product, if they perform below the standards, the managers especially the Human

Resource Department will evaluate those personnel where they need improvement. If

still can’t improve, those personnel need to be removed.

Rating Scale

1-3 = Poor; Unsatisfactory4-6 = Satisfactory; Needs Improvement7-9 = Good; Commendable10 = Excellent

1-3 4-6 7-9 10

A. Cooperation



Willingness to assist co workers

Attitude when work needs to be

repeated

Adaptability when schedule must bechanged

Willingness to work extra hours

B. Attendance and Punctuality

Promptness at the start of the work day

Stays as late as necessary (within

reason) to complete assignment and/orcurrent activity (not a clock watcher)

C. Initiative

Sees when something needs to be done

and does it

Seeks help when needed

Demonstrates a "self-starter" attitude

D. Dependability

Can be counted on to carry out

assignments with careful follow-through

and follow-up

Meets predetermined targets or

deadlines

Can be counted on to overcome

obstacles to meet goals

Can be counted on to adapt to changes

as necessary



Can be counted on for consistent

performance

Is personally accountable for his/her

actions

E. Attitude

Makes a positive contribution to morale

Shows sensitivity to and consideration

for others' feelings

Accepts constructive criticism positively

F. Judgment

Demonstrates good judgment in

handling routine problems

Analyzes decisions before implementing

them

Has the ability to work under pressure

Recognizes deficiencies and seeks help

when appropriate

J. Organizational Skills

Performs tasks in an organized and

efficient manner

Handles multiple activitiessimultaneously



PRODUCTION AND

OPERATIONAL PLAN



PRODUCT CONCEPT (adobo siomai for now, since we are only testing the product)

The product Nothing more than FILLINGS is new in the market. Somehow, it has

the same concept as with the ordinary siomai, but what makes it different are the fillings

involved inside. An innovative product that offers variations of meals which is

interesting and healthier than most of the other snacks.

In this concept, the products are filled with home cooked meals such as adobo,

sisig, kaldereta, menudo, metsado etc, With this, customers will gain the satisfaction

they deserve.

Adobo Siomai : A siomai that has an ‘Adobo’ filling inside instead of just pork. This snack is

wrapped around an ordinary molo wrapper and adobo sauce on the side.

BENEFITS

The benefits of the product are that we make the snacks from fresh ingredients

and each equipment, utensils, and packaging are well stored and sanitized. While



satisfying their cravings, they can also ensure the health benefits of the products

because they will be using clean equipment, surrounded with clean environment, and

owners will always check the proper hygiene of their crews.

LOCATION

The location of the store is still unknown. But the storage place will be located

at Thaddeus Street, MRV, Countryside Subdivision, Brgy. Sta. Lucia, Pasig City

(shown above) wherein the business will keep its supplies like the meat, utensils, and

other ingredients. It can also be a place for production because we cannot solely rely

on the location of the store itself. The storage place is separated to the store due to

limited space. It takes 15-20 mins for the supplies to arrive/be delivered in the store.

The table below shows the estimated travel time and cost from the suppliers tothe storage place



Under the Order, the incremental fares for the succeeding kilometers after the first four kilometerswill remain at P1.50/km, subject to the same terms and conditions set forth in the Order ofProvisional Reduction of Fare issued on 11 December 2014.

http://www.gov.ph/2016/01/22/jeepney-fares-reduced/banner_minimum-jeepney-fare_160122_featured/



EQUIPMENTS FOR STORAGE

Freezer/Cooler Storage Boxes

Ground Pork

Soy

SauceVinegar

Bay Leaves

Ground Black

Pepper

Garlic

Onion

Molo

Wrapper

SaltCooking

Oil

PRODUCTION PROCESS

In food industry, most especially in this generation, customers want a fast

service. Before the store opens, it would need an hour of preparation:

30 minutes to 1 hour of fixing the area (the utensils and equipment) and

checking the cleanliness of the place.

30 minutes to prepare pre-cooked chicken poppers.



Since the fillings or the home-cooked meals are already cooked inside the

siomai, then it is only just for frying and steaming, it depends on what the customer

would desire.

The cooking of the pre-cooked siomai will be done when the order comes so

that it would be served hot.

OPERATING PROCEDURES:

A. Checking of inventories

B. Quality control

C. Preparing of ingredients

D. Taking of orders

E. Creating the food ordered

F.

Serve the food ordered

G. Cleaning the location of business

H. Checking of inventory at the end of the day

I. Proper storage of the food left

J. Sales review

InventoryChecking ofingredients

Preparingthe

location

Creatingpre-made

orders

Acceptingof orders

Processingof order

Serving oforders

Cut-offorders

Closing ofthe store

Sanitationof the

location

Properstorage forleft stocks

END



INFORMATION ON SUPPLIERS AND AVAILABILITY OF MATERIALS

Ingredients Wet

Market

Puregold, Cainta SM Hypermarket,

Tiendesitas

1kg Ground

Pork

Php.

180.00

Php. 90/500g x 2 = Php

180.00/1kg

Php. 205/1kg

385 ml Soy

Sauce

Php. 22.00 Php. 15.35 Php.

16.75

100ml

Vinegar

Php. 10.00

Php. 14.10

Php. 17.00



Bay Leaves Php. 5.00

Php. 9.00

Php. 25.50

Black Pepper Php. 5.00

Php. 9.00

Php. 20.80

0.059g Garlic Php. 6.00 Php. 7.15 Php. 9.00



0.098g Onion Php. 6.00

Php. 7.26

Php. 15.00

250g Salt Php. 5.00 Php. 5.85 Php. 5.85

485ml

Cooking Oil

Php. 25 Php. 43.50 Php. 45.60



Molo

Wrapper

Php. 20.00 Php. 23.00 Php. 22.10

A. INPUT – PROCESS – OUTPUT

I.

INPUT

For the input, the company will be using the ingredients and other equipment neededin making the products. There will be variety of products. But for now, only AdoboSiomai will be shown. The main equipment to be used in the creation of the productsare chopping board, knife, tongs, frying pan, spatula, deep fryer, and a measuring cup.

Chopping board and a knife Frying pan and laddle



Measuring Cup Deep fryer

Strainer Tongs

Adobo Siomai : A siomai that has an ‘Adobo’ filling inside instead of just pork. This snack is

wrapped around an ordinary molo wrapper and adobo sauce on the side.

Ingredient Description Function Quantity Price Quantity

Used

Price

(base withquantity

used)



Ground

Pork

It can be

called

minced

meat. It is

finely

chopped by

a meat

grinder or a

chopping

knife.

Gives

protein,

which is a

key

nutrient in

a body’s

immunity.

1kilogram Php.

180.00

1 kilogram Php.180.00

Soy Sauce A salty

brown

liquid

condiment

made by

fermenting

soybeans

and roaste

wheat or

barley in

brine.

It provides

digesive

tract

benefits.

385ml Php. 22.00 250ml Php. 14.28

Vinegar It is a sour-

tasting

liquid

containing

acetic acid,

obtained by

fermenting

dilute

alcoholic

100ml Php. 10 50ml Php. 5.00



that is used

especially

to flavor or

preserve

food.

Cooking

Oil

A type of

oil used for

cooking

food.

485ml Php. 25.00 485ml Php. 25.00

Molo

Wrapper

-- Php 20.00 All Php. 20.00

Total of Php. 261.87. Since we can make 60 pieces of siomai with this quantity of adobo, we can

therefore say that each siomai costs Php. 4.3645.

RAW MATERIALS

1. Ground Pork

2. Soy Sauce

3. Vinegar

4. Bay Leaves

5. Ground Black Pepper

6. Garlic

7. Onion

8. Salt

9.

Cooking Oil

10. Molo Wrapper



64 | P a g e

FACTORY MACHINERY AND EQUIPMENT

EQUIPMENT DESCRIPTION FUNCTION QUANTITY P/UNITTOTAL

PRICE

Tong An instrument

with two

movable arms

that are joined at

one end, used for

picking up and

holding things.

Grip and lift

the food

3 P200/pc P600

Spatula An implement

with a broad,

flat, blunt blade,

used for mixing

and spreading

things, especially

in cooking and

painting.

Use for

spreading,

mixing,

tossing, etc.

1 P200/pc P200

Measuring

Cup

A bowl used for

mixing of

ingredients.

Where

ingredients

are measured

1 P160/pc P160

Trays Flat, shallowcontainer with a

raised rim,

typically used

for carrying food

and drink or for

folding small

items.

For carryingthe products

1 P140/pc P140

Food container A storage for

excess food.

Storage for

food

5 P80/pc P400

Knives An instrument

composed of a

blade fixed into

a handle, used

Used for

cutting meats

and other

ingredients

such as

1 P600/pc P600



65 | P a g e

for cutting or as

a weapon. onions,

garlic, etc.

Chopping

board

Commonly used

in preparing

food; other typesexist

for cutting raw

materials.

Where

ingredients

are being placed for

cutting

2 P500/pc P250

Measuring

spoon

A spoon marked

in graded

amounts, used

for measuring

ingredients in

cooking.

Used for

measuring

the

ingredients

1 set P90/set P90

Strainer A device having

holes punched in

it or made of

crossed wires for

separating solid

matter from a

liquid

Used for

draining the

liquid

1 P100/pc P100

MACHINE DESCRIPTION FUNCTION QUANTITY P/UNITTOTAL

PRICE

Small

refrigerator

A compartment

that is

artificially kept

cool and used

to store food

and drink.

For storing

and keeping

the

ingredients

fresh

1 P5,000/pc P5,000

Deep fryer A large, deep

container for

frying food.

Cooking 1 P2,300/pc P2,300



68 | P a g e

2. Preparation of the food

Procedure

Pour 250ml soy sauce onto the 1kg ground pork. Marinate. Leave it

for 10 mins.

Slice the onion and garlic

Prepare the frying pan and spatula.



69 | P a g e

Heat the frying pan.

Put cooking oil.

Once hot, saute garlic and onion.

Once golden brown, you can already put the 1kg ground pork.



70 | P a g e

Let it simmer til the meat is pre-cooked.

Once cooked, put 4 tbsp. which is 50 ml of vinegar and 5 pcs of bay

leaves.

Salt and Pepper to taste.

Using a strainer. Separate the ground pork from the sauce.



71 | P a g e

Put a small portion of ground pork onto a piece of molo wrapper.

Fold and Wrap it like a siomai. (corner to corner)

Prepare the deep fryer.



72 | P a g e

Heat the fryer. Then pour the oil.

Once hot, you can put in the siomai.

Once golden brown, remove it from the fryer.



73 | P a g e

As for the sauce, put sauce on a small container.

Hot and ready to serve!



74 | P a g e

PROCEDURE (FOR 6 PIECES ADOBO SIOMAI) TIME

MARINATE

Pour 250ml soy sauce onto the 1kg ground pork. Marinate. 30 mins.

COOK ADOBO

Slice onion and garlic. 2 mins

Prepare the frying pan and spatula. 1 min.

Heat the frying pan and put cooking oil. 1 min.

Once hot, saute garlic and onion. 2 mins.

Once golden brown, put the 1kg ground pork. 1 min.

Let it simmer til the meat is pre-cooked. 20 mins.

Once cooked, put 4 tbsp (50 ml of vinegar) and 5 pieces of bay leaves. 2 mins.

Salt and Pepper to taste.

Total 29 mins

STORAGE

Using a strainer, separate the meat from the sauce. 10 mins.

Put a small portion of meat onto a piece of a molo wrapper.

1 min x 60

pcs

Fold and Wrap it corner to corner.

1 min x 60

pcs

Total

2hrs. 10

mins.

COOK ADOBO SIOMAI

Prepare and heat the deep fryer. 1 min

Once hot, you can put it in the siomai. 1 minOnce golden brown, remove the siomai. 2 mins

As for the sauce, put sauce on a small container. 1 min.

Hot and ready to serve!

Total 5 mins.



75 | P a g e

PROCESS FLOW CHART FOR ADOBO SIOMAI

START

Pour 250ml soy sauceonto the 1kg ground

pork. Marinate. Leave

it for 10 mins.

Slice the onion andgarlic

Prepare the frying panand spatula.

Heat the frying pan. Put cooking oil.

Once hot, saute garlicand onion.

Once golden brown,

you can already putthe 1kg ground pork.

Let it simmer til themeat is pre-cooked.

Once cooked, put 4tbsp. which is 50 ml of

vinegar and 5 pcs ofbay leaves.

Salt and Pepper totaste.

Using a strainer.Separate the groundpork from the sauce.

Put a small portion ofground pork onto a

piece of molowrapper.

Fold and Wrap it like asiomai. (corner to

corner)

Prepare the deepfryer.

Heat the fryer.Once hot, you can put

in the siomai.

Once golden brown,remove it from the

fryer.

As for the sauce, putsauce on a small

container.

Hot and ready toserve!

END



76 | P a g e

CUSTOMER FEEDBACK FORM

Please take a few minutes to give us feedback about our service by filling in this short

Customer Feedback Form. We are conducting this customer feedback research in order to

gauge your level of satisfaction with the quality of our service.

We thank you for your participation in the Customer Feedback Form and for using our

services and hope we will be able to constantly improve our service.

How will you rate your overall satisfaction with the product?

o

Very Goodo Goodo Fairo Pooro

Very Poor

How satisfied are you with the comprehensiveness of the offer?

o Very Goodo Goodo Fairo Pooro Very Poor

How satisfied are with the timeliness of the order delivery?

o Very satisfiedo Satisfiedo Neutralo Unsatisfiedo Very Unsatisfied

Would you recommend the product to other people?

o

Definitelyo Probablyo Not sureo Probably noto Definitely not



What do you think needs improvement?

Thank you!

Angela Bplan

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