Butcherap

BUTCHERAP
A Feasibility Study Presented to the Faculty of

College of Business and Accountancy
Marketing Management Program
National University
Sampaloc, Manila
In Partial Fulfillment of the

Final Requirements for the Course
Feasibility Study
Presented by:
Agapito, Argin
Bulanhagui, Jejomar
Ladesma, John Walter
Mortiz, Michael Angelo
Saplagio, Jason
Presented to:
MR. RONALD BARRIGA
JUNE, 2021
National University – Manila
Bachelor of Science in Business Administration major in Marketing Management
ENDORSEMENT
Date: June 23, 2021
Ms. Catherine F. Enteria

Program Chair, Marketing Management
National University
Dear Ms. Catherine F. Enteria:
This is to respectfully and officially endorse to your good office the Feasibility Paper
entitled, “BUTCHERAP,” prepared by the group whose names appear below:
Agapito, Argin
Bulanhagui, Jejomar
Saplagio, Jason
The final paper has been carefully scrutinized and evaluated by the undersigned. This
endorsement signifies that the group has satisfactorily complied with the prescribed
format and requirements of the paper.
I hereby recommend the group for Oral Defense on the date, time and place that may
be set by the Dean’s Office.
Thank you.
Yours sincerely,
Dr. Jayvie Ochona Guballo

Technical Adviser
ENDORSEMENT
Date: June 24, 2021

Program Chair, Marketing Management
National University
Dear Ms. Catherine F. Enteria:
This is to respectfully and officially endorse to your good office the Feasibility Paper
entitled, “BUTCHERAP,” prepared by the group whose names appear below:
Agapito, Argin
Bulanhagui, Jejomar
Saplagio, Jason
The final paper has been carefully scrutinized and evaluated by the undersigned. This
endorsement signifies that the group has satisfactorily complied with the prescribed
format and requirements of the paper.
I hereby recommend the group for Oral Defense on the date, time and place that may
be set by the Dean’s Office.
Thank you.
Yours sincerely,
National University
551 M.F. Jhocson St. Sampaloc, Manila, PH 1008
FEASIBILITY STUDY
APPROVAL SHEET
This feasibility study entitled, “BUTCHERAP.,” prepared and submitted by

NAMES of group members, in partial fulfillment of the requirements for the
degree of Bachelor of Science in Business Administration Major in Marketing
Management, has been examined and is recommended for the acceptance and
approval for Oral Defense.
__________________________
Mr. Ronald Barriga
Adviser
THE CBA FEASIBILITY STUDY PANEL COMMITTEE
Approved by the Committee on Oral Defense with the grade of ________.
_________________________
Chairman
________________________ ________________________
Panel Member Panelist Member
Accepted and approved in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration Major in Marketing
Management.
Date of Oral Defense: __________________
__________________________
Program Chair
Acknowledgment letter
The completion of this feasibility study was made possible by the support and
assistance of several persons who have given their time and provided sage advice.
Mr. Ronald Barriga, our professor, he supported us and teach us the process
of conducting a feasibility study.
Mr. Jayvie Guballo, our adviser, for his perseverance, advice, encouragement,
and willingness to share his knowledge to enhance our feasibility study.
Mr. Jhim Abel, our financial adviser, for his insightful remarks, ideas, and
provisions regarding the financial aspect for the completion and success of this study.
For all the respondents, who cooperate and give excellent support in terms of
providing the authors all the needed information.
Our parents, who have mentored us and provided moral and material support
throughout our lives.
Thank you to all of our Friends, classmates, schoolmates, and other

instructors who have cheered and supported us throughout the process, as well as to
these exceptional individuals who have never stopped inspiring us.
Above all, to our LORD AND SAVIOR JESUS CHRIST, for the numerous
graces and benefits, He has bestowed upon the authors.
Cover Page i
Endorsement ii
Endorsement iii
Approval Sheet iv
Acknowledgement letter v.
TABLE OF CONTENTS
I. EXECUTIVE SUMMARY
A. Type of Business ………………………………………………….1
B. Management Highlights …………………………………………………1
C. Technical Highlights ……………………………………………........1
D. Marketing Highlights ……………………………………………........2
E. Socio-Economic Contribution…………………………………………...3
F. Financial Highlights ……………………………………………........3
II. MANAGEMENT ASPECT
A. Key Business Operations ……………………………………………….4
B. Type of Business…………………………………………………………6
C. Organizational Structure ………………………………………………10
D. Job Descriptions…………………………………………………...……10
E. Salaries and Benefits………………………………………………......12
F. Hiring of Personnel………………………………………………….….14
G. Orientation and Training…………………………………………….…17
H. Performance Appraisal……………………………………………......18
I. GANTT
CHART………………………………………………………...19
III. MARKETING ASPECT
A. Market Overview……………………………………………………….23
B. Product Description and Unique Selling Proposition……………….24
C. Market Segmentation………………………………………………..…25
D. Target Markets……………………………………………………….…26
E. Pricing…………………………………………………………………...27
F. Promotional Activities………………………………………………….27
G. Distribution Channels…………………………………………….……27
H. Industry Analysis (SWOT) ……………………………………………28
I. Demand and Supply Analysis…………………………………….….29
J. Survey Results………………………………………………………...32
III. TECHNICAL ASPECT
A. Product Concept…………………………………………………….….41
B. Company Profile and Logo……………………………………………43
C. Location and Layout…………………………………………………...44
D. Manufacturing Process…………………………………………….….44
E. Plant Size and Production Schedule…………………………………50
F. Raw Materials……………………………………………....................55
G. Factory Machinery and Equipment…………………………………...63
H. Packaging………………………………………………………….……65
I. Office Supplies and Equipment……………………………………….70
J Utilities……………………………………………………………………71
K Building and Facilities……………………………………………….….72
L Waste Disposal………………………………………………………….72
M Production Cost………………………………………….….…………. 73
N Labor Requirements……………………………………………...…….74
V. SOCIAL-ECONOMIC ASPECT
A. Government………………………………………………………….… 78
B. Customer………………………………………………………………...78
C. Community…………………………………………………….………...79
D. Proponents……………………………………………………………....79
E. Environment…………………………………………………..…………80
VI. FINANCIAL ASPECT

A. Model Inputs
1. General Assumptions………………………………………………………. 81
2. Financing Plan…………………………………………………………….… 81
3. Total Project Cost……………………………………………………….……82
4. Detailed Cost Sheet Per Product or Service………………………….…. 83
4.1 Direct Costs per unit of Product or Service Summary
5. Sales Projection……………………………………………………….……. 84
6. Operating Expenses……………………………………………………. …..84
6.1 Operating Expenses Assumptions
B. Reports
1. Profit or Loss Projection………………………………………………...….84

2. Balance Sheet Projection……………………………………………….….85
3. Statement of Changes in Equity………………………………...………...86
4. Statement of Cash Flow……………………………………………….…,. 87
5. Financial Ratios (Projected) ……………………………………88
Executive Summary
Butcherap is a combination of a brick-and-mortar store and a manufacturing
plant. The primary goal of the firm is to give an improved method of delivering a
healthy alternative to pork chicharon for health-conscious clients. At a reasonable
price, the firm offers a product range of delicacies such as crunchy snacks and
delectable gourmets. Customers may choose from an all-in-one crispy Butcheron,
Litid, and mushroom, as well as two gourmet flavor varieties: original and hot and
spicy.
Butcherap conducts a survey of respondents to establish their food sector
preferences and determine how the company will segment its target consumers. The
business is owned by five entrepreneurs, each of whom is actively involved in the
running of the firm; they will invest and share equally in the profits and revenue
generated, as well as in the case of a loss.
Type of Business
Butcherap is jointly owned by the following entrepreneurs, and according to their
Partnership agreement, they will contribute P60,000 and share equally in earnings
and revenue generated, as well as losses. The capital of this Partnership should be
three hundred thousand (300,000.00) Philippine pesos in cash provided by the
partners.
Management Highlights
Butcherap will be located in Marilao, Bulacan. The environment and a large
number of target markets make this a very suitable marketplace. This place has a
pleasant atmosphere and is easily accessible from the highway. And has a good
space for the manufacturing facility. This business has its manufacturing facility
including a physical store in front of the establishment that can have an accessible
and cost-saving building.
Butcherap will be jointly owned by Agapito, Argin, Bulanhagui, Jejomar,
Ladesma, John Walter, Mortiz, Michael Angelo, and Saplagio, Jason, each of them
Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 1|Page
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is involved in the business operation, and according to their Partnership

arrangement, they will invest and participate equally in the profits and income
earned, as well as in the event of a loss.
Technical Highlights
Butcherap’s logo illustrates a jolly chicken chef holding a placard with the
business name writing on it along with the mushrooms on both sides. The optimistic
aura of the characters on the logo symbolizes the delightful experience that
consumes our delicacies offerings.
The technical portion key to success
• Suitable location: advantageous location due to its accessibility
• Operation: a step-by-step process in our company’s operations
• Concise information about the physical infrastructure of the firm, as well as
the machinery, tools, and services required for the business endeavor. The
technical feasibility portion of this study includes a schematic floor plan and an
arrangement of the business’s uniforms and identification cards.
Marketing Highlights
Market Overview:
• The Philippines’ rapidly increasing production of processed foods and
beverages presents an attractive opportunity for US agricultural raw material
and high-value component exporters.
• Conscious consumption will once again be at the forefront of food industry
trends in the coming year, as consumers prioritize both their own and the
planet’s health.
• Health-conscious consumers are increasingly seeking simple options to fulfill
their appetites and supplement their nutrition to fit into their hectic lives.
• Food is one of the greatest industries on the planet, and Filipinos like
snacking. Snacks are small meals or items consumed in between meals.

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Key to Success:
• We identify prospective consumers and their needs and analyze various
factors that might affect demand for the proposed services through intensive
research and survey questionnaire.
• We dive deeper into the market strategy, as well as the actual actions
required to accomplish each component of the marketing plan.
• Through our inexpensive items and promotional activities, we will establish a
relationship with our customers.
Socio-economic Highlights
On a worldwide scale, the food business is a disorganized collection of operations
connected with the supply, usage, and preparation of food items and administrations.
It entails a series of coordinated mechanical operations aimed at handling,
transforming, preparing, preserving, and bundling staples, which is why Butcherap is
a business that benefits not only the company but also its customers, proponents,
environment, community, and will meet government standards.
Financial Highlights
The financial need of Butcherap business shall be sourced from the partner’s equity.
Each of the general partners shall contribute an initial amount of P60,000 in cash.
They also borrowed an amount of P300,000 with 7% interest in the rural bank in
Marilao, Bulacan. They expected to realize a good amount of profit since the first
year of its operations.

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II. MANAGEMENT ASPECT
A. Key Business Operation
Location
Butcherap is located in Marilao Bulacan. The environment, and large number

of target market make this a very suitable marketplace. This place has a pleasant
atmosphere and is easily accessible from the highway. And has a good space for our
manufacturing facility. It also has a high level of possible distributor, allowing our
company to be a dominant one.
Equipment
LARGE SIZED IRON VAT COOKING This is used for cooking the different
variety of Butcherap
LARGE LADDLE This is used for mixing and taking out
what is being cooked.
FREEZER This is used to preserve the
freshness and avoid spoilage of
frozen foods
CASH REGISTER A computer-based system for
calculating and recording financial
transactions. Others have a keypad
for entering values and also for
connecting a barcode scanner.
LPG GAS This is a highly flammable gas used
in cooking.
STOVE This is used for cooking food
offerings

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STRAINER This is used to drain the excess oil

from the product
BIG TUB This is used as the container while
the product is cooling down and is
used for mixing the flavoring of the
Butcherap.
KITCHEN SCISSORS This is used to cut the Butcherap
products.
KITCHEN KNIFE This is used for cutting, chopping,
slicing ingredients.
Labor
▪ General Manager: The one in charge of budgeting, establishing strategy, and
organizing business activities.
▪ Quality Control Inspector: This job includes evaluating measurements,
performing tests, and monitoring the manufacturing process.
▪ Sales and Marketing Manager: The individual who creates and implements
a sustainable business strategy for the company that extends its client base
while retaining a large footprint.
▪ Procurement & Logistic Manager: The person responsible for the
movement, distribution, and preservation of a company's procurement and
inventory.
▪ Finance Manager: The one who is capable of managing the vital financial
functions of the company.
▪ Staffs – The one who will work based on what are of responsibility they will
be assign.
Process:
Establishing a market with a high degree of distinctiveness is a powerful factor
because it creates and delivers exclusive and high-quality goods and services.

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Butcherap will serve a high quality and delicious snacks (butcheron, mushroom, and
litid chicharon) and gourmet. This business has its manufacturing facility in Marilao,
Bulacan including a physical store in front of the facility in order to have an
accessible and cost saving building.
Through constantly and rapid changes, we will improve our agility.
Additionally, we will incorporate continuous learning into the culture. There are no
errors, just prospects for growth and progress. Butcherap can cultivate an ever-
changing environment that provides customers with ever-increasing value. We would
honor those who take risks in order to achieve this value. The more importance we
create, the more important we will get.
B. Type of Business
Butcherap is jointly owned by the following entrepreneurs, and according to
their Partnership arrangement, they will invest and participate equally in the profits
and income earned, as well as in the event of a loss.
Articles of Co Partnership
of Butcherap
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents, and citizens of the
Philippines, have on this day voluntarily associated ourselves together for the
purpose of forming a general partnership under the following terms and conditions
and subject to existing and applicable laws of the Republic of the Philippines:
AND WE HEREBY TESTIFY:
ARTICLE I. That the name of this partnership shall be BUTCHERAP and shall
transact business under the said company name.
ARTICLE II. That the purpose for which this partnership is formed is to hold,
manage, and operate a space rental business named “BUTCHERAP”.
ARTICLE III. That the principal place of business of this partnership shall be
located at Brgy. Patubig, Marilao Bulacan.
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ARTICLE IV. That this partnership shall have a term of ten (10) years from
and after the original recording of its Articles of Partnership by the Securities and
Exchange Commission.
ARTICLE V. That the names, nationalities, and complete residence

addresses of the partners are as follows:
NAME CITIZENSHIP RESIDENCE

Argin Agapito Filipino Blk 11 lot 5 phase 4
Palmera Spring Brgy 175
North Caloocan City
Bulanhagui, Jejomar Filipino 1172 Batangas St. Pio del
pilar makati city
Ladesma, John Walter M Filipino #181 Rivera St. Quirino
Hi-way Baesa, Quezon
City
Mortiz, Michael Angelo Filipino Purok Ilaya II Brgy,
Bacong Infanta, Quezon
Saplagio, Jason Filipino Blk 3 L33 Phase 2 Estrella
Homes Patubig Marilao,
Bulacan
ARTICLE VI. That the capital of this Partnership shall be the amount of Three
hundred thousand (300,000.00), Philippine Currency, contributed to cash by the
partners, as follows:
NAME ACCOUNT CONTRIBUTED

Argin Agapito 60,000.00
Bulanhagui, Jejomar 60,000.00
Ladesma, John Walter M 60,000.00
Mortiz, Michael Angelo 60,000.00

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Saplagio, Jason 60,000.00

TOTAL: 300,000.00
That no transfer of interest which will reduce the ownership of Filipino citizens to less
than the required percentage of capital as provided by existing laws shall be allowed
or permitted to be recorded in the proper books of the partnership.
ARTICLE VII. That the profits and losses of this partnership shall be equally
divided and distributed among the partners.
ARTICLE VIII. No partner shall withdraw any portion of the capital of the
partnership without the permission of the other partners.
ARTICLE IX. That this partnership shall be under Argin Agapito, as General
Manager, who shall be in charge of the management of the affairs of the company.
He shall have the power to use the partnership name and in otherwise performing
such acts as are necessary and expedient in the management of the firm and to
carry out its lawful purposes.
ARTICLE X. That the partners undertake to change the name of this

partnership, as herein provided, or as amended thereafter, immediately upon receipt
of notice or directive from the Securities and Exchange Commission that another
corporation, partnership, or person has acquired a prior right to the use of that name
or that the name has been declared as misleading, deceptive, confusingly similar to
a registered name, or contrary to public morals, good customs, or public policy.
Articles of Partnership.
DATE: JUNE 21, 2021

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SIGNED:
ARGIN AGAPITO JEJOMAR BULANHAGUI
JOHN WALTER LADESMA MICHAEL ANGELO MORTIZ
JASON SAPLAGIO

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C. Organizational structure
D. Job Descriptions
General Manager- Argin Agapito
General managers are responsible for the day-to-day operations of a
particular business segment, department, or stand-alone retail outlet. They
guarantee that strategic objectives are realized via the establishment of operational
policies, the creation and maintenance of budgets, and staff management, among
other things. General managers are skilled leaders with sharp business brains and
an uncanny ability to organize and collaborate. Finally, they are accountable for the
effectiveness of specific departments, segments, or shops in attaining their
objectives.
Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 10 | P a g e

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Procurement and Logistic coordinator- Michael Angelo Mortiz

Procurement Coordinators' primary responsibility is to manage and implement
their organization's purchasing decisions while keeping adequate stock levels and
maintaining them under budget. Procurement Coordinators must decide what should
be bought, how much should be purchased, and which vendor. They spend
considerable time engaging with suppliers and contractors to ensure that everything
runs properly but may be asked to travel to meet vendors.
Sales and Marketing Manager- Jason Saplagio
The sales and marketing manager is responsible for implementing distinctive
marketing techniques, appealing advertisements, emails, promotional materials,
setting pricing strategies, and achieving marketing and sales human resource goals.
By studying the market, rivals, and industry trends, the sales, and marketing
manager promotes the company's brand and develops plans to improve product
awareness.
Financial Manager- John Walter Ladesma
The financial manager's role is evolving, notably in business, due to
technological advancements that have considerably decreased the time required to
create financial reports. Financial managers used to be primarily responsible for
managing a company's finances but now have expanded their responsibilities to
include statistical analysis and advising senior management on ways to increase
profitability. They often work in teams, advising senior leaders on business matters.
Quality Control Inspector- Jejomar Bulanhagui
Quality control inspectors look for defects or deviations from manufacturer or
industry requirements in goods and materials. They guarantee that food does not
make customers unwell. Each stage of the production process is subjected to quality
control. Employees often begin by evaluating raw ingredients, then collect samples
along the production line and finally test the completed product. Testing at different
stages of manufacturing identifies the source of a production issue and the corrective
actions necessary to avoid it in the future.

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E. Salaries and Benefits

TERM AND EMPLOYMENT STATUS
Your business status will at first be trial for a time of six (6) months, during
which time the Company will notice and assess your exhibition to decide if you are
qualified for permanent employment.
Your probationary employment shall consist of two (2) related but the
independent consecutive and progressive phase of (a) Product knowledge training
and (b) actual production performance. Your performance shall be evaluated after
each, and every phase based on performance standards and requirements. Your
satisfactory fulfillment of phase’s pertinent performance standards and conditions is
necessary to continue your probationary employment.
REMUNERATION PACKAGE
PHASE COMPENSATION BONUS
PRODUCT KNOWLEDGE BASE PAY: 13th months’ pay

TRAINING PHP 12,000/month
ACTUAL PRODUCTION BASE PAY: 13th months’ pay
PERFORMANCE PHP 12,000/month
Your compensation and other monetary benefits shall be paid every two weeks in
accordance with the Company’s pay-out schedule for the year. Your monthly
payment shall be subject to statutory deduction such as the PhilHealth, Social
security contributions, and other authorized deductions.
STATUTORY BENEFITS
Every employee receives these benefits regardless of job category or employment:
the company and the employee share payment of benefit contributions to the
government institution. The company abides by and provides for all employee
benefits mandated by law.

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Social Security System (SSS)

The company shall remit to SSS all employer and employee contributions on a
monthly basis. The company shall ensure that such contributors are updated in order
for employees to avail themselves of their SSS benefits. SSS Benefits includes:
● SSS salary loan
● SSS sickness benefits
● SSS maternity benefit
PhilHealth
All SSS members, their dependents, SSS pensioners, and their dependents are
covered with PhilHealth without requiring any additional contribution payment.
PhilHealth benefits can be availed only when there is a hospitalization of at least 6
hours.
PAG-IBIG Fund
This is a program instituted by the government to provide housing loan assistance
and provident benefits. The amount of loan an employee can avail of through PAG-
IBIG depends on the number of contributions made. The Company pays for the
employer’s share through its share in the provident fund contribution.
● PAG-IBIG Calamity Loan
● PAG-IBIG Salary Loan
13th Month Pay.

Both workers who have served with the Company for at least one month in a
specified calendar year are eligible for 13th-month compensation. The sum of 13th-
month payment is calculated by multiplying the employee's "basic" wage by the
number of months worked, separated by the total number of months in a year.
Maternity Leave
A female employee is entitled to maternity leave based on the number approved by
SSS and shall be paid in accordance with the approved SSS rates. The company

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only advances the SSS maternity leave to the employee, provided she submits a
registered birth certificate of a child. A maternity notification must be submitted to the
Human Resources Department upon knowledge of the pregnancy by the employee.
F. Hiring of Personnel
A step-by-step process for recruiting a new employee is an efficient and
successful hiring process. A company determines its talent needs, selects its talent
pool, and employs the most suitable applicants. An organization goes through a
step-by-step recruiting process before hiring a candidate for a work position. The
exact steps will vary by company, but announcing the appointment, evaluating
applications, screening applicants, interviewing, final selection, checking, and
making an offer are the basic steps.
PREPARING FOR BUSINESS HIRING OF PERSONNEL:
• Do research, the current economic landscape in your area, other
companies who are also hiring, and additional job postings; you can then
customize the rest of the recruiting process to match in with what others
are doing because you know that.
DEVICE A RECRUITMENT PLAN
• The recruitment process should begin once a recruiting need has been
establishing. Organizations should specifically explain how newly created
positions fit their priorities and strategic plans in newly formed places.
• It's essential that everyone involved in the hiring process, procedures, and
communication channels agree on the hiring process.
• Recruitment also entails planning how to advertise the new position both
internally and externally and determine the requirements for initial
applicant selection, the interview process, and who will perform the
interviews.

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WRITE A JOB DESCRIPTION

• Starting with a prioritized list of work requirements, unique qualifications,
preferred attributes, and required experience, the recruiting team can
create a job description. The job description should also contain
information on salary and benefits.
ADVERTISE THE POSITION

• External publicity would most likely include the company's website and
social media channels, job sharing sites such as LinkedIn, job fairs,
business magazines and festivals, local newspaper ads, and word-of-
mouth recruitment.
• Who would most likely use the company's website and social media
channels and work-sharing sites like LinkedIn, business magazines, and
local newspaper ads for publicity?
RECRUIT THE POSITION

• Hiring managers can contact suitable candidates directly through Social
media platforms and job fairs. Active recruiting would aid in generating
applications from potential applicants that are not actively looking for new
jobs but would be ideal for the open role.
REVIEW APPLICATIONS
• Human Resource representatives review the applications in several
situations and reject any candidates who do not meet the minimum criteria
for the job or the business in general.
• In some instances, the recruiting team or manager may choose to review
each application individually. After assembling a batch of eligible
applicants, the recruiting team can go over the remaining candidates and
decide who they want to interview.
PHONE INTERVIEW/INITIAL SCREENING

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• Usually, initial interviews begin with phone calls to HR members. Phone

interviews are used to decide whether candidates have the necessary
credentials for the job and are compatible with the company's culture and
values. Phone interviews enable companies to narrow down their
candidate pool even more by using company resources wisely.
INTERVIEWS
• In-person, one-on-one interviews between the candidates and the hiring
manager are traditional early interviews. The first few minutes of an
interview are usually spent discussing the applicant's expertise, abilities,
job history, and availability.
• Additional interviews with the recruiting committee may be one-on-one or
in groups of managers, employees, executives, and other company
members.
• Conversations with the company's senior leadership or a more in-depth
discussion with an interviewer from a previous point in the recruiting
process are standard features of final interviews. Only a limited number of
top candidates are usually invited to final interviews.
APPLICANT ASSESSMENT
• Companies often administer one or more standardized assessments to
candidates after or during the interview process. Personality
characteristics, problem-solving ability, reasoning, reading comprehension,
interpersonal skills, and other factors are all measured on these tests.
• BACKGROUND CHECK
• All applicants should be subject to a background check, according to the
original work posting. Background checks look at a person's criminal
background, job history, and eligibility, as well as credit checks. Some
companies often look at prospective workers' social media profiles to see if
they're willing to represent the company professionally.

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REFERENCE CHECK
• Any pertinent details shared by the applicant about previous
employment—job results, experience, duties, workplace behavior, and so
on—should be verified through reference checks. "Would you rehire this
person?" is a common question to ask references.
JOB OFFER
• The wage, benefits, paid time off, start date, future severance pay, working
remotely policy, included company equipment, and other terms and
conditions of employment should all be included in the offer letter.
Negotiations are almost sure to transpire. Salary, flexible work schedules,
and operating remotely are all common words that can negotiate.
HIRING
• An approved offer letter kicks off the process of filling out and filing job
paperwork. Certificates, diplomas, transcripts of documents, police
clearances, and other forms of criteria are required in job applications.
G. Orientation and Training Orientation

Orientation services help people do their tasks more quickly. Still, they also help
them fulfill their personal needs to feel a part of the organization.
Training needs
Employing people and putting them in jobs does not guarantee their success.
Because of changes in the business climate, even long-serving employees can need
training.
Technical training
In both white-collar and blue-collar work, new technologies and structural designs
have intensified the need to update and develop technical skills. Interpersonal skills
growth, most employees work as part of a team, and their ability to communicate
with their peers successfully is critical to their success. Employees may benefit from
interpersonal skills training to improve their communication abilities.

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Problem‐solving training
Employees today are frequently part of self-managed teams that are responsible for
resolving their issues. Almost every organization's initiative to incorporate self-
managed teams or implement Total Quality Management now includes problem-
solving preparation (TQM).
Diversity training
Diversity training is one of the fastest-growing training fields because it raises
awareness and develops cultural sensitivity skills. The goal of awareness training is
to help people understand the importance of, and sense of, handling and valuing
diversity. Employees are educated about particular cultural differences in the
workplace through skill-building training.
Job rotation
Employers can add flexibility and introduce workers to the dependency that one job
has on another by temporarily assigning people to various roles or tasks. Job
rotation can help motivate people to contribute more, revive their engagement and
excitement, and inspire them to collaborate more.
Mentoring programs
A seasoned veteran usually mentors a new employee as he or she learns the ropes.
This form of training is often referred to as an apprenticeship in the trades. It's known
as a coaching or mentoring partnership in white-collar occupations. In each case, the
new employee is supervised by an experienced employee.

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H. Performance Appraisal
EVALUATION FACTORS
S A NI
DEDICATION Reports to work on time
PERFORMANCE Organizes and performs work in a timely

professional manner
RESPONSIVENESS Handle stressful situation with tact

CHARACTER Accepts constructive criticism without
unfavorable response
TEAMWORK Work well with fellow employees
COMMUNICATION Communicate clearly and intelligently
INITIATIVE Strive to meet deadlines
PERSONALITY Calm personality when dealing with

customers
APPEARANCE Well groomed, neat and clean
WORK HABITS Maintain neat and orderly organized
COOPERATION Willingly accept different task
Legend: S= Satisfactory, A=Adequate, N I=Need improvement

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I. Gantt Chart
A. MANAGEMENT ASPECT
The management aspect of this feasibility study includes the organizational
structure and chart, which discuss and describe the levels, coordination, and
supervision of each member of the organization, the policies and guidelines, and the
conditions of employment, which include a brief description of the arrangements
between management and employees, the compensation of the employees, and the
responsibilities of the employees.
ACTIVITIES START DATE TARGET END PERSON IN COMPLETED
DATE CHARGE %
Key Business 5/10/21 5/29/21 MORTIZ 100%
Operations
Type of 5/10/21 5/29/21 MORTIZ 100%
business
Organizational 5/10/21 5/29/21 SAPLAGIO 100%
Structure
Job 5/10/21 5/29/21 SAPLAGIO 100%
descriptions
Salaries & 5/10/21 5/29/21 AGAPITO 100%
Benefits
Hiring of 5/10/21 5/29/21 BULANHAGUI 100%
personnel
Orientation 5/10/21 5/29/21 BULANHAGUI 100%
and Training
Performance 5/10/21 5/29/21 AGAPITO 100%
Appraisal
GANTT Chart 5/10/21 5/29/21 LADESMA 100%
B. TECHNICAL ASPECT
The technical aspect of this feasibility study defines the operations and business
processes, waste handling and disposal systems, and steps that may be taken to
minimize the risk of exposure to the hazard. This section frequently includes a
description of the company's physical infrastructure, as well as the machinery, tools,
and services needed by the business project. The technical feasibility section of this

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report contains a floor plan schematic as well as the arrangement of the business's
uniforms and identity cards.
ACTIVITIES START TARGET PERSON IN COMPLETED
DATE END DATE CHARGE %
Product Concept 5/24/21 5/29/21 AGAPITO 100%
Company Profile and 5/24/21 5/29/21 SAPLAGIO 100%
Logo
Location and Layout 5/24/21 5/29/21 SAPLAGIO 100%
Manufacturing Process 5/24/21 5/29/21 BULANHAGUI 100%
Plant Size and 5/24/21 5/29/21 BULANHAGUI 100%
Production Schedule
Raw Materials 5/24/21 5/29/21 BULANHAGUI 100%
Factory Machinery and 5/24/21 5/29/21 AGAPITO 100%
Equipment
Packaging 5/24/21 5/29/21 AGAPITO 100%
Office Supplies and 5/24/21 5/29/21 MORTIZ 100%
Equipment
Utilities 5/24/21 5/29/21 MORTIZ 100%
Building and Facilities 5/24/21 5/29/21 MORTIZ 100%
Waste Disposal 5/24/21 5/29/21 LADESMA 100%
Production Cost 5/24/21 5/29/21 LADESMA 100%
Labor Requirements 5/24/21 5/29/21 LADESMA 100%
C. MARKETING ASPECT
The Marketing aspect of this feasibility study outlines the market where the goods
are sold, identifies prospective consumers and their needs, and identifies many of
the factors that may influence demand for the services that would be provided. This
section further discusses the market approach as well as the practical steps for each
component of the marketing strategy. This also contains the total number of answers
from people who took part in a survey.
ACTIVITIES START TARGET END PERSON IN COMPLETED
DATE DATE CHARGE %
Market Overview 5/17/18 5/29/21 BULANHAGUI 100%
Product
Description and 5/17/18 5/29/21 BULANHAGUI 100%
Unique Selling
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Proposition
Market 5/17/18 5/29/21 SAPLAGIO 100%
Segmentation
Target Markets 5/17/18 5/29/21 SAPLAGIO 100%
Pricing 5/17/18 5/29/21 MORTIZ 100%
Promotional 5/17/18 5/29/21 MORTIZ 100%
Activities
Distribution 5/17/18 5/29/21 LADESMA 100%
Channels
Industry Analysis 5/17/18 5/29/21 LADESMA 100%
(SWOT)
Demand & Supply 5/17/18 5/29/21 AGAPITO 100%
Analysis
Survey Results 5/17/18 5/29/21 AGAPITO 100%
D. SOCIAL-ECONOMIC ASPECT
The socio-economic aspect of this feasibility study outlines the project's social and
economic effects if applied. This section defines the extent to which the nature or
position of a given project may be economically justified where an option is deemed
desirable from an environmental or social standpoint. In this section, the
socioeconomic benefits of the company to its workers, the locales, the town where
the business will be built, the environment, and the country will be addressed in
detail.
DATE CHARGE %
Government 5/31/2021 6/6/21 AGAPITO 100%
Customer 5/31/2021 6/6/21 BULANHAGUI 100%
Community 5/31/2021 6/6/21 SAPLAGIO 100%
Proponents 5/31/2021 6/6/21 MORTIZ 100%
Environment 5/31/2021 6/6/21 LADESMA 100%
E. FINANCIAL ASPECT
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This section of the feasibility study demonstrates many of the considerations relating
to the business's future financial flow. It forecasts the amount of start-up capital
required, as well as the sources of capital, returns on investment, and other financial
factors. This section considers a variety of factors, including start-up funds, costs,
earnings, and investor profits and disbursements.
DATE CHARGE %
General 6/7/21 6/20/21 SAPLAGIO 100%
Assumptions
Financing Plan 6/7/21 6/20/21 SAPLAGIO 100%
Total Project 6/7/21 6/20/21 BULANHAGUI 100%
Cost
Detailed Cost 6/7/21 6/20/21 BULANHAGUI 100%
Sheet Per
Product or
Service
Sales 6/7/21 6/20/21 MORTIZ 100%
Projection
Operating 6/7/21 6/20/21 MORTIZ 100%
Expenses
Profit or Loss 6/7/21 6/20/21 AGAPITO 100%
Projection
Balance Sheet 6/7/21 6/20/21 AGAPITO 100%
Projection
Statement of 6/7/21 6/20/21 AGAPITO 100%
Changes in
Equity
Statement of 6/7/21 6/20/21 LADESMA 100%
Cash Flow
Financial 6/7/21 6/20/21 LADESMA 100%
Ratios
(Projected)

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III. MARKETING ASPECT

A. Market Overview
The Philippines' rapidly rising output of processed foods and drinks

offers excellent potential for US exporters of agricultural raw materials and
high-value components. The industry's gross value-added production climbed
10% year on year to $28.9 billion in 2016. Approximately 90% of the industry's
output is consumed domestically as quality and efficiency improvements. The
Philippines will be able to capitalize on regional export opportunities due to its
strategic location and membership in various free trade agreements, such as
the Association of Southeast Asian Nations Free Trade Agreement (AFTA)
and the ASEAN-Australia-New Zealand Free Trade Agreement (AFTA)
(AANZFTA).
Market Trends
Conscious consumption will once again be at the forefront of food
industry trends in the next year, as people prioritize their personal health as
well as the health of our planet. Consumers who are health concerned are
increasingly seeking convenient alternatives to satiate their appetite and
increase their nutrition that also fit into their hectic lives. In recent years, the
snacking sector has exploded. Sixty-six percent of individuals confess to

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snacking at least once a day, according to Mintel Consumer Snacking UK

(2019). Snacking and how it is perceived has changed dramatically in recent
years. Consumers' preferences for snacks have evolved toward healthier
choices with functional advantages.
Market needs:
The food industry is one of the world's leading industries, and Filipinos
love to eat snacks. Snacks are light meals or for eating between meals.
Butcherap also offers a go-to snack that can satisfy your buds. It has a flavor
of Bucheron possesses the crispiness of chicharon, and with each bite, you
can hear the sound of happiness. It also includes the linamnam component
but with extra spices to give it a more modern flavor. Mushroom chicharon is
made using oyster mushrooms. This mushroom species aids in the reduction
of bad cholesterol and the regulation of overall cholesterol levels. While the
litid contains a high amount of collagen protein, which is lower in fat and
cholesterol than fat. The market needs a new taste to encourage a healthy
lifestyle while enjoying the taste of old habits. The food industry is a complex
web of activities involving the production, consumption, and catering of food
products and services worldwide. This product is an alternative to pork
chicharon because it contains less cholesterol than pork chicharon.
Market growth
Food processing provides for about half of the overall output of the country's
manufacturing sector, which accounts for around 23-24 percent of yearly
GDP. The food manufacturing business has been selected by the Philippine
government as a priority area for attracting foreign investment under special
economic zones, with an average annual growth rate of 8-10 percent.
B. Product description and unique selling preposition

Butcherap's product concept is an upgraded way of serving health-conscious
consumers a healthy alternative for pork chicharon. Butcherap offers a product line
of delicacies such as crispy snacks and delicious gourmets at an affordable price.
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Customers can enjoy an all-in-one crispy Butcheron, Litid, and mushroom and also
two flavor varieties of gourmet which is original and hot and spicy. Butcherap's snack
offering has crispness similar to chicharron. They can hear the sound of enjoyment
in every bite they consumed. Butcherap’s gourmet on the other hand, can be a great
partner for the rice on every meal.
C. Market Segmentation
Butcherap has two product lines available: 3in1 Snacks and Gourmet. Those
offerings will have the same segment as they fall under the food category and can be
consumed by anyone.
DEMOGRAPHICS
Age 18-56 yrs. Old
Sex Male/Female
Marital Status Single/ Married
Occupation Level Students/Employed/Unemployed
GEOGRAPHIC
Region Central Luzon
Area Size 13.03 square miles
Density Rural
Climate Tropical

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PSYCHOGRAPHICS
Personality, Values, Attitudes and ● Open to something new.
Activities. ● Social Media Expert
● Interested to taste and experience
Butcherap.
● Those who enjoy going for a travel
trip.
● Travelers
BEHAVIORAL
Benefits, Occasions and Patterns. ● Willing to spend for our product
offering.
● The decision to buy is “convinced.”.
● Decision maker
D. TARGET MARKET

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Butcherap offers the best snack goods in a variety of flavors that everyone will
like. Also, target clients will appreciate the relaxing environment and convenient
location along McArthur Highway. In addition, Butcherap, offers an affordable
gourmet that is created in the province of Bulacan.The primary target market would
be the Gen Z, Millenials and Gen X who is 18-56 years old that shows the most
dominant age range based on our research.
E. Pricing
Butcherap offers unimaginably affordable goods and services; the price range
for its product/ service offering ranges 140 pesos for the 3 in 1 Butcherap snacks
and 110 for the gourmet. This price level is quite reasonable, and buyers would
undoubtedly appreciate their purchases. Additionally, we are using penetration
pricing as one of our pricing strategies in order to draw our cherished clients due to
the fact that a price penetration strategy's objective is to entice consumers to try our
new product and to grow market share in the expectation of retaining those new
customers as prices return to usual levels. And also, we will give extra credits by
offering loyalty cards to influence the customer to repeat his or her purchase towards
a certain reward based on his credit points, with this; we can develop customer
loyalty and increase sales.
F. Promotional Activities
Butcherap will be marketed by personal relationships and messages, as well
as online advertising on social media sites, to ensure that the brand is seen and
recognized in the corporate world. We will use both interactive and conventional
media strategies (eg. tarpaulin, flyers, coupons, etc.) We also have discounts and a
loyalty card included in the price section to encourage consumers to spread positive
feedback about the brand and to have the finest customer experience. Furthermore,
Butcherap would propose forming partnerships with local sites in the region to meet

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the goal and potential demand at a low cost in collaboration with some related
Facebook groups.
G. Distribution Channels
Distribution structure
Butcherap Manufacturing
Facility
(Marilao, Bulacan)
Wholesale Independent Distributor

Direct to Consumer
Distribution Franchisee
Online
Small Specialty store Reseller
E-commerce
Grocery Store Retail Store
ULTIMATE CONSUMER

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H. Industry Analysis (SWOT)
STRENGTH WEAKNESSES
1. Strong brand reputation
2. Unique taste of delicacies 1. No market presence
3. Affordability of products
4. Quality and fresh ingredients
OPPORTUNITIES THREATS
1. Expanding sector with many 1. Inability to adapt new technology on
opportunities for success food manufacturing process.
2. Increasing number of people who 2. Vulnerability of strategies of larger
shift to healthy food alternatives. competitors
3. Local government support to small 3. High competition
businesses
I. Demand and supply Analysis

The law of demand is a crucial role of financial aspects that expresses that
buyer will request a lower amount of a decent at a more exorbitant cost. According to
(Inocian, 2015) regardless of bite dishes is a high soaked fat and sodium content,
which can cause cardiovascular, renal and different sicknesses if not devoured with
some restraint, it is as yet belittled by the Filipinos since its fixings are more
affordable contrasted with numerous Filipino dishes. It focuses on that snack dishes
likewise mirrors the creativity of the Filipinos. In addition, the variables influencing
the recurrence of purchasing are influenced by their occupation, lifestyle, taste, and
wellbeing inclinations. Their vocations are influenced by the most critical repetition of
purchasing than the individuals who do not. Customers buy more snack dishes to eat
or give this as gifts to their affection ones. Due to the shortage of supply of crating
snack dishes businesses continue to have alternative in this concern that will be also

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beneficial to the consumers despite various challenges faced, it continued to grow,

contributing to socio-economic development.
I. DEMAND AND SUPPLY ANALYSIS
POPULATION SEGMENTATION:
The researcher interviewed barangay officials in the stated target market in order to
determine the aggregate population. Patubig is a barangay located in the
municipality of Marilao, Bulacan. According to the 2020 Census, it had a population
of 8,515 individuals. This accounted for 4.0 percent of Marilao's total population.
Male 4,379
Female 4,136
TOTAL POPULATION 8,515
Brgy. Patubig 2020 population
Female
33%
Male Male
67%
Female
Due to the fact that the whole population cannot be regarded a target market, the
researchers conducted a survey to ascertain the proportion of people likely to
purchase our products. The researchers determined that 50% of our target market is
willing to purchase the products based on the results of the survey and its margin of
error is 5%.

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GENERAL POPULATION – 8,515

PERCENTAGE OF WILLINGNESS- 50%
MARGIN OF ERROR- 5%
TARGET MARKET- 213
PROJECTED SUPPLY
ow much do your What is the average On average, How many Based on #10 question,
roduct offerings daily production of units of your products How many units per week?
cost? goods per unit? do you sell per day? and per month?
80 - 80 grams, P100 - 100 grams
50 kilos 40 - 45 kilos 150-200 kg per week
10-150 600 500pcs(per pack) 4,200 per week
50-180 per pack 500 pack 200 to 300 50
P30-50 , P50-90 We want it 100% 60-80% 30%
100 to 200 2 thousand up 40 200
70-80 15 5 15-30
120-170 25 12-20 120
30-50pesos 25-50 80-100% 200-600
20 - 30 pesos 30-50 Minimum of 25 100-500
75-100 pesos 20-40 Almost 100% 300-700
100-150 2500 and above 50 250
100-150 40-70 30-50 400-700
100-150 pesos 50-70 50 and below 300 per week
50-150 pesos 50-100 50-70 350 a week
110-145 25 all units 125 per week
120-150 50 45 below 225 per week
80-150 30-60 Almost 70% 500-800
150 35-50 30 150per week
120-200 50-80 70-100% 700-1100
80-120 35-40 30 150 per week
120-180 60-120 50-80 400-1200
50-110 35 25 200 per week
30-100 50 40 300 per week
150-200 50-80 30-60 400-1300
80-180 50-130 30-100 400-1200
The benchmarking survey to similar businesses shows that most of the food
manufacturer respondents produced an average of 50-130 pack of snacks in a daily
basis and they sold almost 60-100% of that total units they manufactured per day.
SUPPLY DEMAND
ESTIMATED PRODUCTION % OF DEMAND PER VARIANT
WILLINGNESS
ITEMS
daily monthly annually ACCORDING daily monthly annually
TO SURVEY
3-In-1
Classic
30 720 8640 20% 42 1008 12096
Butcherap
Snacks
3-In-1 Hot
and Spicy
25 600 7200 20% 42 1008 12,096
Butcherap
Snacks
Butcheron 504
20 480 5760 10% 21 6048
Gourmet
Chicken
Litid 20 480 5760 10% 21 504 6,048
Gourmet

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Mushroom
20 480 5760 10% 21 504 6,048
Gourmet
TOTAL 115 33,120 70% 147 42336
J. Survey Results
The survey has 2 parts; 1st part is where we get the information of the respondent
such as their age bracket, gender, employment status and civil status. The second
part contains questions specifically for the business idea. Researchers had a total of
150 respondents.
PART 1: DEMOGRAPHICS
Figure 1. Age group

The graph shows that most responses came mainly from the age group of 18-24
years old, which garnered 75% of the total respondents—considering that the survey
disseminates through Facebook groups dominated by the millennials and generation
Z. It followed the age group of 25-34 which collects 21%.

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Figure 2. Gender
When carrying out the survey, 75% of the respondents questioned were Male, along
with the 21% percentage of the female respondents. Therefore, it signifies that males
usually purchased those snacks since they partnered butcheron, mushroom, and litid
snacks and alcoholic drinks during their gathering.
Figure 3. Civil Status

It is already given that most of the respondent's civil status is single, which
accumulates 84% of the total responses because the age group of the people who
answer this survey is mainly millennials and generation Z, 15.30% of the shared
percentage says that they are Married.
PART 2: PRODUCT SPECIFIC QUESTIONS

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Figure 4. Have you tried to eat Butcheron crackers? Litid

Cracklings? Mushroom Chips?
Responses to this question showed that most of them already tried butcheron
crackers only (39%), butcheron and litid (18%), and mushroom (15%). It means that
respondents are more familiar with Butcheron crackers compared to mushroom and
Litid cracklings since a lot of people are aware that this snack is an alternative for
chicharron and for those who do not want a fatty food snacks.
Figure 5. How often do you eat those aforementioned snacks?

According to the graph, the majority of the respondents (37%) consume the
aforementioned snacks about once a week, while just 15% answered that they
consume them daily. Based on the demographics data, respondents are mostly
millennials, and the fact that they are savvy on choosing a food they ate. They also
have grown up in terms of their snacking consumption with regards to shift of eating
healthy foods.

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Figure 6. How much are you willing to buy for our 3-in-1 Snack
products?
According to the results of this survey questionnaire, the majority of respondents
prefer a price of 100 pesos when purchasing a three-in-one snack product, with the
highest percentage reaching 55 percent and the lowest number at 3 percent,
indicating a price range of 151-200 pesos.
Figure 7. On what price range are you willing to spend for

Butcherap Gourmet products?

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According to the respondents, the largest percentage here wants the price when it
comes to butcherap gourmet to be 101-150 pesos (54%) and the lowest percentage
wants the price to be 151-200 pesos and 201-250 pesos (5%).
Second set of survey questions

The proponents also conducted a survey for the food manufacturers to
benchmark the similar business in terms of their sales and prices set to their product
offerings. A total of 25 business owners in the area of Bulacan to be surveyed. It is
for the researchers to gather information about the product, sales, and marketing of
its similar business in order for them to analyze the feasibility of Butcherap’s financial
aspect.
Are you involved in
the food
Respondent Age Gender Civil Status
manufacturing
business?
1 25-34 Female Married Yes
2 25-34 Male Single Yes
3 35-44 Male Married Yes
5 25-34 Gay Single No
8 25-34 Female Married No
9 35-44 Male Separated Maybe
10 25-34 Female Single Yes
12 18-24 Male Single No
15 25-34 Male Married Yes
17 25-34 Female Married No
19 35-44 Transgender Single Yes
21 25-34 Male Single No
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24 25-34 Male Married No

Question 1. Age
The graph above shows that the majority, 48% or 12 of the respondents are 25-34
years old. The other 28% or 7 of the respondents are 35-44 years old. The other
24% or 6 of the respondents are 18-24 years old.
Question 2. Gender
According to the result of the survey, this graph shows that the highest frequency of
12 respondents is male and the second frequency of 11 is female respondents.
Question 3. Civil status

This graph shows that the highest frequency of the respondent’s civil status is single
with 60% or 15 respondents. The second one is married with 36% or 9 respondents
and with the least frequency which got 4% or 1 respondent.
Question 4. Are you involved in the food manufacturing business?

The graph above shows that 72% or 18 respondents said Yes they are involved in
the food manufacturing business while 24% or 6 respondents said No and others
said Maybe with 4% or 1 respondent.
What kind of food When did you start the How much is the How much do your What is the average On average, How many Based on #10 question,
Respondent products do you offer business? How long has it starting capital of the product offerings daily production of units of your products How many units per week?
on the market? been in operation? business? cost? goods per unit? do you sell per day? and per month?
1 Special Butcheron February 2020 P200,000.00
P50 - 50 grams, P80 - 80 grams, P100 - 100 grams
50 kilos 40 - 45 kilos 150-200 kg per week
2 Pork Chicharon March 28, 2020 10k 10-150 600 500pcs(per pack) 4,200 per week
3 Butcheron 8years ago 20000 150-180 per pack 500 pack 200 to 300 50
4 Value Meals 2006 4k P30-50 , P50-90 We want it 100% 60-80% 30%
5 Chicharon & Butcheron 2 years since pandemic 5,000 100 to 200 2 thousand up 40 200
6 Chili garlic Since 2020 500 70-80 15 5 15-30
7 Bagoong Since 2017 1000 120-170 25 12-20 120
8 Litid Chicharon 5 years 5000 30-50pesos 25-50 80-100% 200-600
9 Fish Crackers 3 years 3000 20 - 30 pesos 30-50 Minimum of 25 100-500
10 Chicharon Almost 5 years 5000 75-100 pesos 20-40 Almost 100% 300-700
11 Butcheron 8 Months 8,000 100-150 2500 and above 50 250
12 Pork chicharon 3 years 10,000 100-150 40-70 30-50 400-700
13 tabaron 6 months 6,000 100-150 pesos 50-70 50 and below 300 per week
14 Fish Crackers 5 Months 10K 50-150 pesos 50-100 50-70 350 a week
15 mushroom paste 2 months ago 5,000 110-145 25 all units 125 per week
16 mushroom bagoong 5 months ago 20k 120-150 50 45 below 225 per week
17 Butcheron 2years 5500 80-150 30-60 Almost 70% 500-800
18 Chili sauce 1 year 25k 150 35-50 30 150per week
19 Dried seafood 4years 8000 120-200 50-80 70-100% 700-1100
20 Tuyo Gourmet 9 months 15k 80-120 35-40 30 150 per week
21 Nachos Almost 3 years 2,500 120-180 60-120 50-80 400-1200
22 Backfat Chicharon 3 months 10k 50-110 35 25 200 per week
23 Chicken skin january 2021 10k 30-100 50 40 300 per week
24 Dried pusit 2018 10,500 150-200 50-80 30-60 400-1300
25 Dried seafoods Almost 4years 12,000 80-180 50-130 30-100 400-1200
Question 5. What kind of product do you offer on the market?

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According to the researchers’ survey questionnaire, the highest proportion of

responses is special butcheron, and the lowest percentage of responses is dried
seafood. It signifies that the particular butcheron is the most important thing people
want to see on the market.
Question 6. When did you start the business? How long has it been in
operation?
In this researchers’ questionnaire, the biggest percentage of people who received

their first year of business is February 2020, and the longest they have been in
business is over 5 years. The majority of them differ by the year they started and
how long they have been in operation.
Question 7. How much is the capital of the business?
The largest percentage of food manufacturers responded that their capital in their
business is worth 200,000 pesos, while the lowest percentage responded that their
capital is worth 500 pesos. As you can see from this question, the amount of capital
people has when they start their firm differs.
Question 8. How much do your product offering costs?
For this survey questionnaire that we conducted, our respondents’ largest price
response was P150-P200 pesos for the price of their product when it was sold in the
market, while the lowest price the response was P20-P30 pesos for the price of their
product when it was sold in the market.
Question 9. What is the average daily production of goods per unit?
The food manufacturers were the target respondents in this survey questionnaire
that the researchers acquired for their chosen respondents. When asked how many
items they make in a day, the biggest number of responses said 2,500 or more,
while the smallest unit that can be produced in a day is only 15 packs.
Question 10. On average, how many units of your products do you sell per
day?
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According to the results of this study, the majority of those target respondents who
sold their product indicated that they sold practically all of it in one day. The company
that received the lowest percentage stated that only roughly 5 units of their product
were sold per day.
Question 11. Based on #10 question, how many units per week? And per
month?
Here in the last question in the second questionnaire that we did for our target
respondents which is the business owner’s in Bulacan, the one that got the highest
percentage is the 4,200 units per week and they sell in a month and the one that got
the lowest percentage is 15-30 units per week and month when it comes to units of
their product to be made.

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IV. TECHNICAL ASPECT
A. Business Concept
The product concept is an upgraded way of serving health-conscious

consumers a healthy alternative for pork chicharron. Butcherap offers a product line
of delicacies such as crispy snacks and delicious gourmets at an affordable price.
Customers can enjoy an all-in-one crispy Butcheron, Litid, and mushroom and also
two flavor varieties of gourmet which is original and hot and spicy. Butcherap’s snack
offering has crispness similar to chicharron. They can hear the sound of enjoyment
in every bite they consumed. Butcherap’s gourmet on the other hand, can be a great
partner for the rice on every meal.
B. Company Profile and Logo
Butcherap’s started as a business idea proposed by five college friends in their

feasibility study. In the year 2022, they decided to make their idea to become a
reality. Today, as increasing customers who shifted to health alternatives due to
pandemic concern, they see it as an opportunity to cater the market.
Mission Statement
Butcherap manufactures high-quality products that are treated to rigorous

waste in order to persuade and entice customers to purchase our products.
We wish to provide consumers with satisfaction in every delicacy we offer so
that our product will be available in every Filipino home.
Vision Statement
Butcherap aims to be the top delicacy manufacturer in the whole province of

Bulacan and in the Philippines by developing and consistently maintaining the
high standard of quality of our products offerings that can compete in the
strong players in the Philippine market.

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Butcherap’s Logo Meaning
Butcherap’s logo illustrates a jolly chicken chef holding a placard with the
business name writing on it along with the mushrooms on both sides. The jolly aura
of the characters on the logo symbolizes the delightful experience of a customer that
consumes our delicacies offerings.

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C. Location and Layout
Butcherap’s manufacturing facility will be located at Barangay Patubig,

Marilao Bulacan. It has an advantageous location due to its accessibility on the
NLEX (North Luzon Expressway) via Marilao service road that will ease the logistics
cost of manufactured goods to the distributors inside the Metro Manila.

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D. Operation Structure
The diagram below shows a step-by-step process in our company’s
operations, it has four methods for how we may run our business so that customers
will know what procedure is being followed. Butcherap will deliver the best service
possible for our company to get the attention and trust of our customers and meet
our customers’ needs.
SOURCING OF RAW MATERIALS
PRODUCTION
PROCESSING
DISTRIBUTION
RETAIL
E. Plant Size and Production Schedule
Butcherap will acquire its product from its directive supplier that is also located
nearby. After obtaining the following raw materials that are needed in the
business, they will be delivered to the manufacturing area, which is 60% of the
store location. The remaining 40% will be the physical store where consumers
can purchase the product. In the manufacturing area, employees will produce a
product that is stated in the production schedule. After making the product,
Butcherap can distribute it to the wholesaler, retailer, or walk-in.

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JANUARY
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS
3in1 Butcherap Classic flavor

30 Php 140 4,200
(150grams)
3in1 Butcherap Spicy flavor (150

25 Php 140 3,500
grams)
GOURMET
Butcheron (120ml) 20 Php 120 2,400
Mushroom(120ml) 20 Php 110 2,200
Litid (120ml) 20 Php 115 2,300
FEBRUARY
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS
3in1 Butcherap Classic flavor 30 Php 140 4,200

(150grams)
3in1 Butcherap Spicy flavor (150 25 Php 140 3,500

grams)
GOURMET
Litid (120ml) 20 Php 115 2,300

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MARCH
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET
Litid (120ml) 20 Php 115 2,300
APRIL
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET
Litid (120ml) 20 Php 115 2,300

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MAY
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET
Litid (120ml) 20 Php 115 2,300
JUNE
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET

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Litid (120ml) 20 Php 115 2,300
JULY
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET
Litid (120ml) 20 Php 115 2,300
AUGUST
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET

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Litid (120ml) 20 Php 115 2,300
SEPTEMBER
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)
grams)
GOURMET
Litid (120ml) 20 Php 115 2,300
OCTOBER
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET

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Litid (120ml) 20 Php 115 2,300
NOVEMBER
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)
grams)
GOURMET
Litid (120ml) 20 Php 115 2,300
DECEMBER
UNIT SELLING TOTAL

SALES PRICE (Php)
SNACKS

(150grams)

grams)
GOURMET

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Litid (120ml) 20 Php 115 2,300
F. Raw materials
The following equipment and packaging materials can be used to the business when
it comes to snack products provided by Butcherap, as shown in this table.
Ingredients Cost per unit Quantity Total
Php 1000.00/10 kg - Php 1,000.00
Chicken crops/Crow of
fowls (Butche)
Php 320.00/ 4 liters 8 liters Php 620.00
Cooking Oil
Php 210 /3 kg - Php 210.00
SALT

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Php 205.00/5kg 10kg Php 410.00
Garlic Powder
Php 239.00/ 5 kg 10kg Php. 478.00
Chili Powder
Php 600.00/10kg - Php. 600.00
Mushroom
Php 300/ 5kg

- Php 300.00
All Purpose Flour
Php 372.00/10kg
- Php 372.00
Pepper
Php 479.04/10kg
20kg Php. 978.00
Paprika

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Php 173.00/per liter - Php 173.00
Corn Oil
Php 270.00/ 5kg - Php 270.00
Vinegar Salt
Php 188.00/2kg - Php. 188.00
Pepper Garlic
TOTAL INGREDIENTS COST Php. 6,609.08
G. Butcherap Packaging
a.) Classic and Hot & Spicy Packaging for 3-IN-1 Butcherap Snacks

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b.) Butcherap Gourmet

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Packaging Labels
Butcherap 3-in-1 Snack Packaging Label Hot & Spicy Flavor

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Butcherap 3-in-1 Snack Packaging Label Classic Flavor
Butcheron Gourmet Packaging Label
Chicken Litid Gourmet Packaging Label

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Mushroom Gourmet Packaging Label

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G. Factory and Machineries equipment
Manufacturing equipment’s:
Manufacturing UNIT TOTAL

DESCRIPTION QTY.
Equipments COST COST
For consumer, bulk,

and original equipment
manufacturer supply
shipments, sealing
machines are used to
seal containers with
liquids, granules,
powders, and sprays.
1 18,279 18,279
Aerosol containers,
bags and pouches,
blister packs, bottles,
and jars, as well as
cartons and boxes, are
all examples of
packaging materials.
Sealing Machine
Allows you to quickly

design stickers. Turn
the knob to place the
object in the Create-a-
Sticker, then tear and
peel the sticker. It is 1 13,850 13,850
that simple. Adhere
paper, photographs,
labels, die cuts, and
other accessories with
Sticker Machine adhesive.
Total cost 32,129.00

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COOKING EQUIPMENTS
TOOLS AND EQUIPMENT QTY. PRICE TOTAL
3 P2,000.00 P6,000.00
Heavy Duty Gas Stove
1 P10,500 P10,500.00
Freezer
3 P165.00 P495.00
Digital Timer
3 P120.00 P360.00
Weighing Scale

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2 P945.00 P1,890.00
Fire extinguisher
TOTAL: P19,245.00
KITCHEN TOOLS AND EQUIPMENTS:
TOOLS AND EQUIPMENT QTY. PRICE TOTAL
3 P300 P900.00
Ladle
3 P200 P600.00
Bamboo handle skimmer

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3 P700.OO P2,100.00
Large size Iron Pan
2 P195.00 P390.00
Cooking Gloves
3 P2,000.00 P6,000.00
LPG gas
5 P150.00 P750.00
Large stainless bowl
2 P105.00 P210.00

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Kitchen Scissors
1 SET P1,200.00 P1,200.00
Kitchen Knife
2 P155.00 P310.00
Cutting boards
TOTAL P12,460
H. Packaging
PACKAGING MATERIALS QTY PRICE TOTAL
COST
20 Boxes-
P270.00 per P 5,400.00
24pcs per box
box
Glass Cylinder food packaging

120ml
Supplier: San Miguel Packaging
Specialists Inc.

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P9.00 per
500 pieces P4,500.00
piece
3-Division Disposable Bento Box

with Plastic Lid
Suppllier: DONG.GIEPH
Php 1.8/100
400pieces pcs P720.00
Plastic Sauce
Sachet Packets
Supplier: Solmac Marketing Inc.
P48.00 /
500PCS P240.00
100PCS
Printable Adhesive Sticker Paper

Supplier: Waybills sticker paper

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P260.00/ 100
400 SHEETS P1,040.00
SHEETS
Heat seal plastic food packaging

film roll
Supplier: Photolock official
TOTAL P11,900
I. Office Supplies and Equipment

For many small businesses, owning the proper business equipment is a
necessary expense of doing business. Having adequate business equipment can be
the difference between securing a large contract and incurring significant financial
loss. Purchasing business equipment is a significant investment for many small
business owners, particularly those that run skilled services businesses who rely on
secure, up-to-date equipment to assist with customer service. The following are the
supplies and equipment that Butcherap requires to operate their enterprise, serve
their market, and grow their organization.
MATERIAL QUANTITY PRICE TOTAL
1 BOX P63.00 P63.00
Ballpen

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2 P44.00 P88.00
Record Book
100PCS P110.00/ PACK P220.00
Timecard
1 P40.00 P40.00
Correction Tape
1 P1,920.00 P1,920.00
Office Table

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1 P1,375.00 P1,375.00
Office Chair
1 P18,500 P18,500
Desktop Computer
1 P220.00 P220.00
Calculator
1 P79.00 P79.00

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Stapler
1 P49.00 P49.00
Staple Remover
2 P50.00 P50.00
Scissors
1 P900.00 P900.00
Emergency light
4 P595.00 P2,380.00
Exhaust Fan

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2 P150.00 P300.00
Trash bins
1 P2,415.00 P2,415.00
Filing Cabinet
1 P3,500.00 P3,500.00
CCTV Camera

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2 P950.00 P1,895.00
Electric Fan
TOTAL P33,994
J. Utilities
Utilities are critical that contribute significantly to economic and social growth.
Successful poverty eradication requires high-quality infrastructure. And this is the list
and costs of utilities that is required for the business operation of Butcherap.
PARTICULARS AVERAGE MONTHLY AMOUNT
Telephone Bill PHP. 1,299
Gas Bill PHP. 6,000
Rent Expenses PHP. 10,000
Electric Bill PHP. 8,000
Water Charges PHP. 2,000
TOTAL PHP. 27,299

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K. Building and Facilities

The Butcherap will rent their major building at Marilao Bulacan for their
business operation. It is easily accessible for their target market due to its proximity
to the highway. This building is rented on a month-to-month basis for PHP. 10, 000.
Butcherap will start to operate and manufacture their product in this cozy place and
have the vision to expand the business by having branches in different places across
the globe. The building that we will rent will serve as our manufacturing facility with
an extension of our physical store for long term viability of business.
L. Waste Management
The Butcherap proposes proper waste disposal. It has a lot of benefits not
only saving the environment but also to keep the people discipline. Furthermore,
waste management generates job opportunities. People may be harmed by waste
that is disposed of improperly. Reduce, reuse, and recycle your waste is not only
good for the environment, but it can also save you money. It decreases the amount
of trash for disposal, saves space in landfills, and conserves natural resources.
Establishing proper waste disposal can minimize supply and disposal by collecting
used materials separately and recycling them efficiently.
M. Production Cost
BUTCHERAP is jointly owned by the following entrepreneurs who will
invest and distribute the profits and benefit gained equally, and also in terms of their
loss if it happens, depending on their relationship arrangement.
Sources of Capital
Name of Partners Contributions
Argin Agapito Php 60, 000.00
John Walter Ladesma Php 60, 000.00
Michael Angelo Mortiz Php 60, 000.00

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Jason Saplagio Php 60, 000.00

Jejomar Balanhagui Php 60, 000.00
Total Php 300, 000.00
BUTCHERAP SELLING PRICE
PRODUCTS SELLING PRICE PER UNIT
3-IN-1 BUTCHERAP SNACKS CLASSIC PHP 140 pesos per 150grams
FLAVOR
3-IN 1 BUTCHERAP SNACKS HOT & PHP 140 per 150grams
SPICY FLAVOR
BUTCHERON GOURMET PHP 120 per 120ML
CHICKEN LITID GOURMET PHP 110 per 120ML
MUSHROOM GOURMET PHP 115 per 120ML
COSTING FOR BUTCHERAP SNACKS
INGREDIENTS /PACK PRICE (PHP)
Butcheron, Mushroom, Litid (150g) 12
Cooking oil 20
Salt 5
Garlic powder 6

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Flour 5
Pepper 3
Paprika 5
Chili powder (applicable for spicy flavor) 5
Coffret 30
Sachet 1.8
VARIABLE COST PRICE 87.8 (Classic Flavor)
92.8 (Spicy Flavor)
Mark-Up 50% on cost
SELLING PRICE 140
COSTING FOR BUTCHERAP GOURMET
INGREDIENTS PRICE INGREDIENTS PRICE INGREDIENTS PRICE

(Php) (Php) (Php)
BUTCHERON 10 MUSHROOM 6 LITID 8
(100g) (100g) (100g)
Corn Oil (20g) 7 Corn Oil (20g) 7 Corn Oil (20g) 7
Paprika 5 Paprika 5 Paprika 5
Salt and pepper 5 Salt and pepper 5 Salt and pepper 5
Garlic 6 Garlic 6 Garlic 6
Bottle 45 Bottle 45 Bottle 45
VARIABLE 78 VARIABLE 74 VARIABLE 76

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COST PRICE COST PRICE COST PRICE
MARK UP – 50% ON COST
SELLING 120 SELLING 110 SELLING 115

PRICE PRICE PRICE
N. LABOR REQUIREMENTS
REPUBLIC ACT NO. 11032 AN ACT PROMOTING EASE OF DOING BUSINESS

AND EFFICIENT DELIVERY OF GOVERNMENT SERVICES
“Sec. 11. Streamlined Procedures for the Issuance of Local Business Licenses,
Clearances, Permits, Certifications or Authorizations.
(a) A single or unified business application form shall be used in processing new applications for
business permits and business renewals which consolidates all the information of the applicant
or requesting party by various local government departments, such as, but not limited to, the
local taxes and clearances, building clearance, sanitary permit, zoning clearance, and other
specific LGU requirements, as the case may be, including the fire clearance from the Bureau of
Fire Protection (BFP). The unified form shall be made available online using technology-neutral
platforms such as, but not limited to, the central business portal or the city/municipality’s website
and various channels for dissemination. Hard copies of the unified forms shall likewise be made
available at all times in designated areas of the concerned office and/or agency.
Butcherap list of legal requirements for the start-up of business:
Licenses/Permits/Regulations
1. DTI registration (name of the company)
Process:
A. Prepare a business name (should not be the real name of the owner)
B. Confirm the availability of the business name. (Can be seen in the DTI website)
C. Fill up the online registration form. (Can be found in the Business Name
registration system in their website)

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D. Pay for the registration fee of the business Pay within 7 calendar day fee of 500
pesos for the city level.)
E. Download the Certification. (Can be found in the transaction inquiry after
accepting the terms and conditions, and inputting the reference code)
2. Barangay Clearance
Process:
A. Prepare the requirement (2 valid IDs, Proof of address, and contract of lease and
DTI registration.)
B. Go to the barangay (Fill up the application form, submit with the requirements, pay
for the clearance, and claim the barangay business clearance)
3. Mayor’s Permit
Process:
A. Prepare the requirement (2 valid IDs, Proof of address, contract of lease, DTI
registration. Barangay Business clearance)
B. Go to the city hall where your business is located (Fill up the application form,
submit with the requirements, pay for the clearance, and claim the mayor’s Permit)
4. Sanitary Permit
Process:
A. Secure application form in the office of city mayor license division
B. Furnish copy of application form at the city health office.
C. Inspection of applying establishment for approval & issuance of sanitary
requirements.
D. Pay fees for Sanitary Permit, Sanitary Inspection and Health Certificate at
treasurer office.
E. Issuance of Sanitary Permit and endorsement to be forwarded to the Mayor’s
Office.

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5. BIR (TIN) registration

Process:
A. Prepare the requirements (DTI certificate registration, Barangay Business
clearance, and Mayor’s permit, Certificate of lease and Government Issued ID)
B. Fill up BIR Form 1901 (3 copies can be download on their site)
C. Go to the respective Revenue District Office (the business location and it
jurisdiction where you will submit the application)
D. Pay the registration fee (registration fee 500 pesos and 30 pesos for Loose DST
or proof of payment of annual registration fee)
E. Claim the certificate of registration or COR (ask for the receipt sign will be
received)
F. Purchase and register your book of accounts and submit BIR form 1905 with the
books (For recording of all business transaction)
G. Secure an Authority to Print or ATP and submit a BIR form 1906 (for printing of
Receipt and or invoice)
6. DOLE Registration
Process:
A. Prepare the requirements (DTI certificate registration, Barangay Business
clearance, Mayor’s permit, and Fire Inspection of the establishment)
B. Submit the requirements to the DOLE office that has jurisdiction over your
business. Have a receiving copy for filing. Then receive the certificate after a week.
7. SSS, Philhealth, and Pag-ibig Registration

For SSS
For new employees without SSS number
● Employers must require a new employee to register in the SSS office where the
company is registered, and the employee must provide his/her number to the
employer after the SSS number is issued to them.
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For new employees with existing SSS number

● Those who are already members of the SSS must submit their existing number to
their employers.
For PhilHealth
For employees:
Each new employee needs to fill-up and sign a PhilHealth Member Registration
Form (PMRF) regardless of if he/she is already a PhilHealth member or not. Existing
members are required to submit their PhilHealth ID number. An accomplished PMRF
form should be submitted to the PhilHealth office where your business is registered.
For employers:
Employers are required to submit a PhilHealth Form ER2. This form should contain
the list of new employees and be submitted to the PhilHealthoffice where the
company is registered.
Pag-IBIG Funds
For employees:
New employees are required to undergo the HDMF Online Membership Registration
to become members of the Pag-IBIG Fund. Please note that employees must be
registered with the SSS first before they can register with the Pag-IBIG Fund.
For employers:
Employers can submit the list of their new employees by filling up the Member’s
Contribution Remittance Form (MCRF) and marking the new employees as NH
(Newly Hire) when manually filling the monthly Pag-IBIG Fund contributions or
accomplishing it online through the Fund’s online web portal.
8. Fire Safety Inspection Certificate
Procedure:
A. Filled out Application Form.
B. Assessment of Business Permit from BPLO
C. Copy of Realty Tax
D. Other pertinent documents as deemed necessary.
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V. SOCIO-ECONOMIC ASPECT
A. Government
Probably the most significant business in the world is the food industry. It is
just sensible for it to be that way since people need food and need it daily. The food
industry involves an unpredictable organization of exercises relating to the supply,
consumption, and cooking of food items and administrations worldwide. It covers a
series of mechanical activities coordinated at the handling, transformation,
preparation, preservation, and bundling of staples. In the previous twenty years in
the Philippines, there were uncontrollable modernizations and development in the
Philippine food retail industry. It contributes to around 23-24% of the country’s yearly
Gross Domestic Product or GDP. Because of the fruitful advancement of the food-
producing sector, the Philippine government considered it a principal need to attract
foreign financial backers under unique monetary zones (Philippine Food Industry).
Because of the most recent innovative advances, various organizations meet the
clients’ standards, quality, and requirements. A large portion of the organizations
was inclined when it goes to the patterns on the world. Organizations need to draw in
individuals, especially millennials since their age have many people going before the
Gen-Xers (Fry,2015). In addition, Butcherap has additionally helped in expanding the
city’s pay through affirmation grants and, most particularly burdens, as validated by
the barangay and city authorities.
B. Customer
Butcherap Mission provides healthy and high-quality products simultaneously

by using chicken parts as the main ingredients. Butcherap will also offer chicharron
mushrooms that the customers will surely enjoy, specifically those who are not
eating pork. In addition, butcherap will provide a new gourmet to the customers that
will give them a reason to buy more. Butcherap promotes healthier snacks at
affordable prices. According to (Inlivo 2021), Butcheron Has a high-calorie density,
Rich in vitamins and minerals (9.7%/cal), Contains a high number of dangerous

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components that may include saturated fat, cholesterol, and sodium (0.05%/oz).
Butcherap wants to offer a unique product that will surely satisfy their taste buds.
The Butcherap will surely patronize by its target market because its slowly
penetrating the market because its new in their eyes and taste.
C. Community
The intended enterprise will benefit the immediate community. Butcherap believes
that the business concept, specifically in the organization’s distinction in the quality
of cheap snacks, offers a once-in-a-lifetime opportunity to make a unique round of
the snack and gourmet in the community being served. This organization seeks to
have a positive impact not only in the corporate sector but also in the communities it
serves and worldwide. Butcherap considers social responsibility and not only in
terms of profit but also in terms of improving society. Butcherap able to contribute
back to the community by offering delectable and high-quality goods. According to
(Inlivo, 2021) this variety of mushroom/butcheron/litid is beneficial for lowering bad
cholesterol and regulating overall cholesterol levels. This product will help people
stay healthy by preventing diabetes and diseases.
D. Proponents
The proposed business will benefit the proponents by providing a viable

business that will give them a good run and may serve as a marketing concept that
they may use in the future. A strong proposed business not only assists proponents
in focusing on the exact measures required to ensure the success of the company
ideas, but also in achieving both short- and long-term objectives. It also offers
significant gains to the proponents since it is a road map to success, illuminating all
facets of the business organization, from marketing and finance to operations and
product/service specifications. Also, the proponents made investigation and
examination to think of a business in the food business, which is an option in
contrast to pork chicharron. This well-known Filipino delicacy could decrease the
danger of having elevated cholesterol.

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E. Environment
In order to preserve cleanliness and practice environmental responsibility, the

business ought to have adequate waste management policies. The firm will adopt 3R
(Reduce, Reuse, and Recycle). Proper disposal of garbage is one of their
responsibility to put biodegradable, biodegradable, and recyclable containers for
their personnel around the food processing facility.
Butcherap employees will sell the collected plastics and cans at junk shops.
Earnings from disposed of materials will contribute to the budget set aside for
keeping the area around the company clean. Aside from waste disposal, Butcherap
management plans to do a cost-effective, sustainable packaging assessment for its
product offerings that are not environmentally damaging. The enterprise will also
urge other businesses and institutions to reduce their environmental effect by
participating in local and national government programs. The company will also
educate its consumers and workers about environmental issues through its online
platform.

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VI. FINANCIAL ASPECT

A. Model Inputs
1. General Assumptions
• The financial statements are prepared and presented in
accordance with the Philippine Accounting Standards. (PAS) 1 –
Presentation of Financial Statements.
• Projections shall be made for the first five (5) years of operation,
from 2021 – 2025.
• 4.74% inflation rate shall be used in the projected expenditures to
be incurred.
• 50% of Total Available Supplies is estimated to be used.
• Utilities are paid in the month after they were incurred.
• Accrual basis of accounting shall be the basis of preparation of
financial records and statements.
• All sales are cash sales.
• The business will be implementing a point-of-sale order policy.
• Straight-line method is used as a basis of depreciation.
• Depreciation of machineries and equipment shall be based on the
useful lives listed under Technical Aspect.
• All purchases are paid in cash upon purchase.
• The maintaining ending goods inventory will be 10% of next
year/month expected demand on sales.
2. Financing Plan
Non-current Liabilities
Butcherap will loan money from the bank worth Php 300,00 with 7% interest
this will use for future expense and implementation of additional product line.
LONG TERM NOTES PAYABLE- P300,000.00

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3. Detailed Cost Sheet Per Product or Service

3.1 Direct Costs per unit of Product or Service Summary

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4. Sales Projection
BUTCHERAP
Projected Sales
For years, 2021, 2022, 2023, 2024, 2025
2021
SELLING
ITEMS PERCENTAGE QUANTITY DAYS MONTHS TOTAL
PRICE
SNACKS
3-in-1 Butcherap
₱140.00 26.09% 30 24 12 ₱1,209,600.00
Classic flavor
3-in-1 Butcherap
₱140.00 21.74% 25 24 12 ₱1,008,000.00
Spicy flavor
GOURMET
Butcheron ₱120.00 17.39% 20 24 12 ₱691,200.00
Mushroom ₱110.00 17.39% 20 24 12 ₱633,600.00
Litid ₱115.00 17.39% 20 24 12 ₱662,400.00
TOTAL 115 ₱4,204,800.00
2022
SELLING
PRICE
SNACKS
3-in-1 Butcherap
₱146.64 26.09% 33 24 12 ₱1,393,666.56
Classic flavor
3-in-1 Butcherap Spicy
₱146.64 21.74% 28 24 12 ₱1,182,504.96
flavor
GOURMET
Butcheron ₱125.69 17.39% 22 24 12 ₱796,371.84
Mushroom ₱115.21 17.39% 22 24 12 ₱729,970.56
Litid ₱120.45 17.39% 22 24 12 ₱763,171.20
TOTAL 127 ₱4,865,685.12
2023
SELLING
PRICE
SNACKS
3-in-1 Butcherap
₱153.59 26.09% 36 24 12 ₱1,592,421.12
Classic flavor
₱153.59 21.74% 30 24 12 ₱1,327,017.60
flavor
GOURMET
Butcheron ₱131.65 17.39% 24 24 12 ₱909,964.80
Mushroom ₱120.68 17.39% 24 24 12 ₱834,140.16
Litid ₱126.16 17.39% 24 24 12 ₱872,017.92
TOTAL 138 ₱5,535,561.60
2024
SELLING
PRICE
SNACKS
3-in-1 Butcherap
₱160.87 26.09% 40 24 12 ₱1,853,222.40
Classic flavor
₱160.87 21.74% 33 24 12 ₱1,528,908.48
flavor
GOURMET
Butcheron ₱137.89 17.39% 27 24 12 ₱1,072,232.64
Mushroom ₱126.40 17.39% 27 24 12 ₱982,886.40
Litid ₱132.14 17.39% 27 24 12 ₱1,027,520.64
TOTAL 154 ₱6,464,770.56
2025
SELLING
PRICE
SNACKS
3-in-1 Butcherap
₱168.49 26.09% 44 24 12 ₱2,135,105.28
Classic flavor
₱168.49 21.74% 37 24 12 ₱1,795,429.44
flavor
GOURMET
Butcheron ₱144.42 17.39% 29 24 12 ₱1,206,195.84
Mushroom ₱132.39 17.39% 29 24 12 ₱1,105,721.28
Litid ₱138.40 17.39% 29 24 12 ₱1,155,916.80
TOTAL 168 ₱7,398,368.64

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5. Capital Expenditure
6. Operating Expense
B. Reports
1. Profit or Loss Projection

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2. Balance Sheet Projection

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3. Statement of Changes in Equity
Note* Each partner is allowed to withdraw Php 15,000 each for years one to five,
respectively.

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4. Statement of Cash Flow

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5. Financial Ratio
Note 1. Current ratio
Current Ratio Current Assets/Current Liabilities
2021 2022 2023 2024 2025

Current Assets 633,484.50 889,371.49 1,306,509.88 1,751,761.35 2,152,109.29
Current Liabilities 63,563.78 421,748.66 489,190.96 519,699.59 307,488.14
Current Ratio 9.966123789 2.108771347 2.670756385 3.37071913 6.998999344
Note 2. Quick Ratio
Quick Ratio (Current Asset-Inventory)/Current Liability
2021 2022 2023 2024 2025

Current Assets 587,456.82 842,595.04 1,257,975.97 1,700,552.15 2,097,167.35
Current Liabilities 63,563.78 421,748.66 489,190.96 519,699.59 307,488.14
Quick Ratio 9.242005746 1.997860622 2.571543779 3.272182974 6.820319476
Note 3. Debt Ratio
Debt Ratio Total Liabilities/Total Assets
2021 2022 2023 2024 2025
Total Liability 63,563.78 421,748.66 489,190.96 519,699.59 307,488.14

Current Asset 633,484.50 889,371.49 1,306,509.88 1,751,761.35 2,152,109.29
Debt Ratio 0.100339914 0.474209778 0.374425762 0.296672598 0.142877567
Note 4. Debt Equity Ratio
Debt Equity Ratio Total Liability/Total Partners’s Equity
2021 2022 2023 2024 2025

Total Liability 63,563.78 421,748.66 489,190.96 519,699.59 307,488.14
Total Partners’ Equity 356,967.82 544,998.03 885,022.22 1,290,093.16 1,892,980.65
Current Ratio 0.178065855 0.77385355 0.552744269 0.402838807 0.162435966

MAR183
Note 5. Asset turnover
Asset Turnover Net sales/Average Total Assets
2021 2022 2023 2024 2025

Net Sales 4,204,800.00 4,844,518.27 5,581,563.28 6,430,742.32 7,409,115.46
Average Total Assets 720,531.60 966,746.69 1,374,213.18 1,809,792.75 2,200,468.79
Asset turnover 5.835691315 5.011155787 4.061642954 3.553303172 3.367062279

Note 6. Inventory Turnover
Inventory Turnover Cost of Sales/Average Inventory
2021 2022 2023 2024 2025

Cost of Sales 3,517,715.40 3,961,969.07 4,473,811.49 5,063,525.62 5,742,958.85
Average Inventory 10,029.30 18,612.47 15,825.42 13,264.79 10,965.03
Inventory Turnover 350.7438605 212.8663778 282.6978045 381.7267835 523.7522241
Note 7. Profit Margin
Profit Margin Net Income/Sales
2021 2022 2023 2024 2025

Net Income 56,967.82 188,030.21 340,024.19 405,070.94 602,887.49
Sales 4,204,800.00 4,844,518.27 5,581,563.28 6,430,742.32 7,409,115.46

Profit Margin 0.013548283 0.038812984 0.060919168 0.062989764 0.081371048
Note 8. Return on Assets
Return on Assets Net Income/Average Total Assets
2021 2022 2023 2024 2025

Net Income 56,967.82 188,030.21 340,024.19 405,070.94 602,887.49
Return on Assets 0.079063597 0.194497909 0.247431909 0.223821728 0.273981386

MAR183
Note 9. Return on Assets
Return on Assets Net Income/Average Total Assets
2021 2022 2023 2024 2025

Net Income 56,967.82 188,030.21 340,024.19 405,070.94 602,887.49
Return on Assets 0.079063597 0.194497909 0.247431909 0.223821728 0.273981386

Note 10. Return on Equity
Return on Equity Net Income/Average Total Equity
2021 2022 2023 2024 2025

Net Income 56,967.82 188,030.21 340,024.19 405,070.94 602,887.49
Average Total Equity 356,967.82 544,998.03 885,022.22 1,290,093.16 1,892,980.65

Return on Equity 0.159588111 0.345010807 0.384198478 0.313985805 0.318485818
Note 10. Payback period
PAYBACK PERIOD
YEAR Annual Net Cash flow Cumulative Net Cash Flow

2021 576,902.32 576,902.32
2022 832,014.26 1,408,916.58
2023 1,247,367.65 2,656,284.23
2024 1,689,915.00 4,346,199.23
2025 2,086,500.01 6,432,699.24

MAR183
BREAKEVEN ANALYSIS
ACCOUNT 2021 2022 2023 2024 2025
Sales 4,204,800.00 4,844,518.27 5,581,563.28 6,430,742.32 7,409,115.46

Less:Variable Cost
Direct Materials 2,832,990.60 3,230,194.43 3,714,481.88 4,272,448.82 4,915,304.83
Direct Labor 288,000.00 288,000.00 288,000.00 288,000.00 288,000.00
Variable Overhead 416,783.40 440,882.38 468,647.77 500,637.39 537,493.91
Contribution Margin 667,026.00 885,441.46 1,110,433.63 1,369,656.11 1,668,316.72
Contribution Margin 1,749,181.20 1,903,870.59 2,135,400.48 2,402,155.32 2,709,494.20

/sales 4,204,800.00 4,844,518.27 5,581,563.28 6,430,742.32 7,409,115.46
Contribution Margin Ratio 0.41599629 0.392994821 0.382581075 0.373542462 0.365697392
Fixed Cost 787,096.40 732,898.41 735,058.79 895,411.77 905,275.27

/Contribution Margin Rate 0.42 0.39 0.38 0.37 0.37
Breakeven Sales in Pesos ₱1,874,039.05 ₱1,879,226.69 ₱1,934,365.24 ₱2,420,031.81 ₱2,446,689.92
Fixed Cost 787,096.40 732,898.41 735,058.79 895,411.77 905,275.27

/Contribution Margin Per unit 36.18 37.9 39.69 41.58 43.55
Breakeven Sales In Units 21755.01382 19337.68892 18519.99975 21534.6746 20787.03261
2021
Snacks (classic) Snack(Spicy) Gourmet butcheronGourmet mushroomGourmet litid
Sales per unit 140 140 120 110 115
Less: Variable cost per unit 103.82 103.82 83.82 73.82 78.82
Contribution Margin Per unit 36.18 36.18 36.18 36.18 36.18
2022
Sales per unit 140 140 120 110 115
2023
Sales per unit 140 140 120 110 115
2024
Sales per unit 140 140 120 110 115
2025
Sales per unit 140 140 120 110 115

MAR183
Fixed Cost
Schedule of Cost of Goods Manufactured

MAR183

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BUTCHERAP

A Feasibility Study Presented to the Faculty of

In Partial Fulfillment of the

Date: June 23, 2021

Ms. Catherine F. Enteria

Dear Ms. Catherine F. Enteria:

Dr. Jayvie Ochona Guballo

Date: June 24, 2021

Ms. Catherine F. Enteria

Dear Ms. Catherine F. Enteria:

This feasibility study entitled, “BUTCHERAP.,” prepared and submitted by

THE CBA FEASIBILITY STUDY PANEL COMMITTEE

Approved by the Committee on Oral Defense with the grade of ________.

Date of Oral Defense: __________________

Thank you to all of our Friends, classmates, schoolmates, and other

VI. FINANCIAL ASPECT

1. Profit or Loss Projection………………………………………………...….84

is involved in the business operation, and according to their Partnership

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 2|Page

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 3|Page

II. MANAGEMENT ASPECT

A. Key Business Operation

Butcherap is located in Marilao Bulacan. The environment, and large number

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 4|Page

STRAINER This is used to drain the excess oil

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 5|Page

AND WE HEREBY TESTIFY:

ARTICLE V. That the names, nationalities, and complete residence

NAME CITIZENSHIP RESIDENCE

NAME ACCOUNT CONTRIBUTED

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 7|Page

Saplagio, Jason 60,000.00

ARTICLE X. That the partners undertake to change the name of this

DATE: JUNE 21, 2021

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 8|Page

ARGIN AGAPITO JEJOMAR BULANHAGUI

JOHN WALTER LADESMA MICHAEL ANGELO MORTIZ

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 9|Page

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 10 | P a g e

Procurement and Logistic coordinator- Michael Angelo Mortiz

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E. Salaries and Benefits

PRODUCT KNOWLEDGE BASE PAY: 13th months’ pay

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Social Security System (SSS)

13th Month Pay.

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Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 14 | P a g e

WRITE A JOB DESCRIPTION

ADVERTISE THE POSITION

RECRUIT THE POSITION

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• Usually, initial interviews begin with phone calls to HR members. Phone

Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 16 | P a g e

G. Orientation and Training Orientation

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Agapito, Bulanhagui, Ladesma, Mortiz, Saplagio 18 | P a g e

PERFORMANCE Organizes and performs work in a timely

RESPONSIVENESS Handle stressful situation with tact