SISI Final
SISI Final
SISI Final
BSBA - MM 4 - 2N
November 2018
Polytechnic University of the Philippines
Mabini Campus, Sta. Mesa, Manila
College of Business Administration
Department of Marketing Management
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Polytechnic University of the Philippines
Mabini Campus, Sta. Mesa, Manila
College of Business Administration
Department of Marketing Management
Endorsement Sheet
This feasibility study of Mr. John Aldrin B. Mojica, Ms. Ma. Ronalyn Morales,
Mr. Carl Arnulf R. Muñoz, Ms. Joan A. Nazareth, Mr. Raymond Carl R. Rosario,
Ms. Amara L. San Juan, Mr. Jerico A. Saylag, and Ms. Lina Fe P. Sumalinog
entitled ““SiSi” A Feasibility Study on Siomai Sisig” submitted in partial
fulfillment of the requirements for Degree in Business Administration Major in
Marketing Management is hereby endorsed for oral defense.
______________________
PROF. JOEL T. AGACITA
Approval Sheet
Accepted and endorsed after having passed the oral defense satisfactory
as indicated in the corresponding rating form by the undersigned.
_______________________________ ______________________
PROF. ANGELICA G. GOYENECHEA PROF. MARIFEL I. JAVIER
____________________
DR. RAQUEL G. RAMOS
______________________
DR. RAQUEL G. RAMOS
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ACKNOWLEDGEMENT
The completion of this feasibility study was made possible through the
encouragement, guidance and assistance of some persons who had given their
Above all, we would like to thank our Almighty God for His guidance to do
our feasibility studies. And of course, to our subject adviser, Prof. Joel T Agacita
for her effort to check every requirement in doing this study. Thank you, as well as
for our parents, for supporting our moral and financial needs not only on this project
Most of all, the effort of our team counts, to start with our responsible leader,
Mr. Mojica down to his members: Ms. Morales, Mr. Munoz, Ms. Nazareth, Mr.
Rosario, Ms. San Juan, Mr. Saylag and Ms. Sumalinog for sharing their time,
ideas, knowledge and skills that has a great impact for our feasibility studies.
Finally, special thanks to our supportive Feasibility Study Professor Mr. Joel
T. Agacita for helping us throughout our journey in doing our feasibility studies
and for the big contribution to start with his ideas, lectures, skills and other aspects.
To the whole class of BSBA-MM 4-2N, Best wishes and good luck for all of
us.
The Researchers
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Table of Contents
Title Page……………….………………..………………………………………. i
Endorsement/Approval Sheet………..………………………………………… ii
Acknowledgement…….……………………………………….….…………..… iii
Table of Contents…………………………………………………..…………… iv
List of Tables…………..………………………………………………………… vii
List of Figures…………………………………………………………………… x
Introduction………………………………………………………………………. xi
SiSi Siomai Sisig Logo…………………………………………………………. xii
A. Industry Background………………………………………………….. 13
B. Demand and Supply Analysis ……………………………………… 14
C. Price Study ...…………………………………………………………. 18
D. Marketing Plan…………………………………………….………….. 20
I. Introduction………………………………………………................. 20
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II. General Business Condition……..……………………………….. 20
III. Competitive Conditions……………………………………........... 23
IV. Market Research Result……………….……...…………………. 25
V. Sales Promotion…………………………………………………... 30
VI. Budget Summary…………………………………………………. 34
VII. Action Plan………………………………………………………... 35
VIII. Posters…………………………………………………………….
36
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I. City of Manila………………………………………………………… 81
II. Bureau of Internal Revenue………..……………………………… 81
III. Securities and Exchange Commission…………..……………… 81
IV. Department of Trade and Industry……….……………………… 81
V. Food and Drug Administration……………………………………. 81
H. Organizational Policies and Procedures…………………………… 82
I. General Guidelines………..……………………………………………
86
A. Objectives 90
B. Major Assumption…..…….…………………………………………… 91
C. Total Initial Projected Cost………...…………………………………. 93
D. Sources of Capital and Financing………...………………………… 94
E. Financial Statements…………………………………………………. 117
I. Income Statement………………………………………………….. 117
II. Statement of Financial Position…………………………………… 117
III. Statement of Cash Flow…………………………………………... 119
IV. Statement of Owner’s Equity……………………………………..
120
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List of Tables
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Table 32 Initial Projected Cost…….………………………………………. 93
Table 33 Sources of Capital and Financing …………………..…………. 94
Table 34 Projected Sales Plan…………………………………………….. 95
Table 35 Cost of Sales……………………………………………………... 96
Table 36 Purchases………………………………………………………… 96
Table 37 Annual Purchases……………………………………………….. 97
Table 38 Labor Sheet………………………………………………………. 97
Table 39 Salary Expense………………………………………………….. 98
Table 40 Overhead……………………………………………………….… 100
Table 41 Office Supplies…………………………………………………… 101
Table 42 Kitchen Supplies…………………………………………………. 102
Table 43 Sanitary Supplies………………………………………………… 103
Table 44 Store Supplies……………………………………………………. 104
Table 45 Machineries and Equipment……………………………………. 105
Table 46 Machineries and Equipment……………………………………. 105
Table 47 Break – even Analysis…...……………………………………… 106
Table 48 Utilities…………………………………………………………….. 107
Table 49 Projected Utilities Payable……………………………………… 107
Table 50 Annual Projected Utilities Payable…………………………….. 107
Table 51 Operating Expense………………………………………………. 108
Table 52 Rent……………………………………………………………….. 109
Table 53 Prepaid Rent……………………………………………………… 109
Table 54 Advertising…………………………………………………...…… 110
Table 55 Projected Advertising Expense……….………………………... 110
Table 56 Licenses and Permits……………………………………………. 111
Table 57 SSS Fund Payable…….………………………………………… 112
Table 58 PhilHealth Fund Payable……………………………………….. 112
Table 59 Pag-ibig Fund Payable………………………………………….. 113
Table 60 Income Tax……………………………………………………….. 113
Table 61 Projected Income Tax…………………………………………… 113
Table 62 Supplies…………………………………………………………… 114
Table 63 Repairs and Maintenance………………………………………. 114
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Table 64 Miscellaneous Expense…………………………………………. 115
Table 65 Transportation Expense………………………………………… 115
Table 66 VAT Payable………………………………………………….….. 115
Table 67 Output VAT………………………………………………….……. 116
Table 68 Input VAT………………………………………………….……… 116
Table 69 Income Statement……………………………………………….. 117
Table 70 Balance Sheet…………………………………………….……… 118
Table 71 Cash Flow Statement…………………………………….……… 119
Table 72 Owner’s Equity…………………………………………….…….. 120
Table 73 Current Ratio…………………………………………….……….. 121
Table 74 Quick Ratio……………………………………………………….. 121
Table 75 Gross Profit Margin …………………..…………………………. 121
Table 76 Net Profit Margin……………………………………….………… 121
Table 77 Return on Assets………………………………………………… 122
Table 78 Return on Equity…..…………………………………………….. 122
Table 79 Payback Ratio………………..………………………………….. 122
Table 80 Operating Cost…………………………………………………… 123
Table 81 Price Computation……………………………………………….. 123
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List of Figures
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INTRODUCTION
Street foods in now growing faster and faster as they loved by the Filipino
consumers anywhere like near schools, offices, buildings etc. where it can be
available because of its cheap price and delicious food, also the sauces they have.
This sector provides jobs for many to sustain their family needs. While this
development is positive in many ways, safety and cleanliness are the main issue
or problem that is difficult to practice in setting where the resources are limited and
started to establish their own Siomai Business in Malls, MRT/LRT Stations, School
Canteens and many more to reach their customers. Different kinds of Siomai was
offered to the market with their own delicious sauces that will add wonderful taste
To provide new kinds of Siomai, SiSi will offer Siomai Sisig to the market
that will surely give another level of taste of Siomai than before. Considering
quality of product and sanitary methods will be the key factors to attain customer’s
loyalty and trust. By doing the Quality Management, customer’s satisfaction will
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A FEASIBILITY STUDY ON SIOMAI SISIG
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CHAPTER I
Project Summary
Sisi Inc. is our chosen company name while our product name is Siomai
Sisig which we think it complements our product itself. Also, with the said company
and product name we made sure that there is no business existing which has the
same company and product name that we have. For the government agencies,
our company is registered to the city of Manila which our scope of target market is
C. LOCATION
Our office and at the same time the production address is located at 3148-
D. Ampil Pureza, Manila. We had chosen the said address because it is convenient
from our business branches. It is just a one ride away to all of our four branches
and only 15 to 20 minutes to travel going to our store. Aside from the convenience
of the travel time we choose our production address through the consideration of
cleanliness since our business is food and prioritize customers sanitation. Also,
the said location is traffic free, costs less than the other places we had canvassed,
and it is peaceful area to do our production. For our store, we have four stall
PUP Lagoon.
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The researchers come up to this logo because we believed that it represents
The name “Sisi” is the abbreviation for Siomai Sisig which the name of our
company Siomai Sisig Inc. is We also used the picture of Siomai and Sisig to
customers. We all know that Siomai is one of the popular street foods here in the
venture our company is. Plus, the Sisig to show the Unique Selling Proposition of
our product. The “plus sign” will the one will explain to our consumers that it will be
buys Siomai. It would be interesting for them to know that another variation of them
as sisig. With the existence of Siomai Sisig business it would be good news for
Siomai lovers that another exciting flavor of their favorite will be existing and with
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D. COMPANY’S MISSION/VISON
Mission
Siomai Sisig is committed to deliver the best taste and quality of Siomai
Sisig. Through our business we will adapt and innovate to enhance our business
and to give the best service and product that will satisfy our customers.
Vision
delicious siomai to every Filipino and its community nationwide around the world.
• To enhance the delicious taste of Siomai Sisig the will give our
customers’ satisfaction
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• To satisfy both taste buds and pockets of Filipinos with Siomai Sisig
• To deliver the best approach and service that a Filipino can get in a
Each of our objectives aimed to provide the needs and expectation of our
target market and for those possible one.
F. FEASIBILITY CRITERIA
Profitability
management projected its sales forecast based on the market share of the
business. In a span of one year the targeted is increasing in result the sales also.
Siomai Sisig has four branches around Sta. Mesa, Manila where our target
market is residing nearby. A lot of Siomai stall is available in the said place however
Siomai Sisig has a competitive advantage of having the unique flavor of not the
As above stated, the Siomai Sisig business has the unique advantage from
any siomai business since we invented the flavor, our home made Sisig. We make
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sure to have our competitive unique advantage that when customers try our
History
second product that is usually partnered with tea but when the product arrives in
the country of Beijing China it is where Siomai started to hit the wave to many
countries and one of those countries is Philippines. Siomai is a very popular snack
or street food in the Philippines that they created different flavor which is from its
original flavor now it has ground chicken, beef. Since we notice the patronization
twist. If Siomai is a very popular snack that goes the same with Sisig which is a
very popular viand to Filipinos. It is one of the most bought and best food to partner
with rice. In line with this, we thought on why not combined the two popular food in
one product?
After a deep brainstorming we came up with the product which is now our
business, the Siomai Sisig. Since Siomai exists and hits the wave of Filipinos
having their flavor of ground meat, we thought that how much more if it is flavored
from our favorite Sisig. Many things have been considered in pushing through this
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Project Timetable and Status
Months
Activities June July August September October
Project Conceptualization
Capital Determination
Processing of Legal
Requirements
Processing the Lease of
Contract
Finding of Supplier of Raw
Materials
Purchasing and Installation of
Equipment
Hiring and Training of
Personnel
Preparing all the Operation
Materials
Business Operation Proper
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Nature of Industry
Siomai has been very famous here in the Philippines not just because its
taste but also its affordability. With a minimum of 20 to 30 pesos you can already
taste and have 3 to 4 pieces of Siomai with your preferred flavor. Siomai is known
for being a convenient snack to eat when you’re tired from work and you do not
have the gut and energy to cook something to eat, with Siomai you can just buy it
along your street since it is spread all over streets all over Manila specifically in
Sta. Mesa. It’s been known for a very friendly cost and so as its taste. Also, having
Siomai Sisig with a different variety of flavor will surely be an excitement for
customers.
Mode of Financing
The financial sources of our business came from the contribution of each
Investment Cost
The fund needed to make the project full operational is at least Two million
contributed Three hundred thousand (Php300, 000.00) with the total of Two million
four hundred thousand (Php2,400,000). The fund was allocated in every expense
in the business like the machineries and equipment, furniture and fixtures, Utilities,
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H. MAJOR ASSUMPTIONS USED AND SUMMARY OF FINDINGS AND
CONCLUSION:
1. Market Summary
The market projection of this business is based on the surveys and research
conducted and other related information gathered within the area of Sta. Mesa,
Manila. Projection of Demand, Supply and Sales for the past and the first five years
of operation is based on the different factors like the population growth, market
acceptability, capacity to supply and other factors. The Proposed study is feasible
because most of our target market are willing to buy and try our product. The price
of the product was determined through survey of the preferred price of our
customers and also considering the profit of our company with a fair basis.
the past and projected supply and also our market share.
2. Technical Summary
The product process of Siomai Sisig will start by buying raw materials and
supplies from the supplier. We will be producing our product through our hired
crews in our stores. Siomai Sisig will surely be a hit to our customers and with this
we will make sure to give the product that they deserve. For our business stall we
have the food cart with the size of 7ft. height, 4.5ft width and side width of 2ft. which
can accommodate 3 to 4 people to eat in our in our stall. In making our product we
have the following raw materials such as, Pork Maskara, Garlic, Onion, Siling
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Cooking Oil, Gulaman and Dark Brown Sugar. For the supplies we have beverage
dispenser, toothpick, Plastic Ladle, Plastic Cup, Sauce Container, Tissue, and
LPG Tank. For our machinery and equipment, we have the Steamer, Gas Stove,
Tong, Chest Freezer, Cleaver Knife, Kitchen Knife, Sisig Gas Griller, Scan Pan,
Food Stall, Chopping Board, Kitchen Scale and Exhaust Fan. For our office
supplies, we have Bond Paper, Log Book, Stapler, Whiteboard Markers, White
Board, Wall Clock, Calendar, Ballpoint Pens, Pencils, Scissors, File Holder,
have Floor Mop, Garbage Bin, Broom and Dustpan, Cleaning Soap, Liquid
Detergent, Sponge and Rags. Lastly, the miscellaneous expense, we have Fire
able to produce our pride Siomai Sisig that offers a unique twist of flavor but a very
customer friendly price that customers could not ask for more in a Siomai snack.
3. Management Summary
business is a franchise business from its original product Siomai that we just put
a unique twist with the flavor. The owners of the said business are, Aldrin Mojica,
Ma. Ronalyn Morales, Carl Arnulf Munoz, Joan Nazareth, Raymond Carl Rosario,
Amar San Juan, Jerico Saylag and Lina Fe Sumalinog. All of the said names are
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ideal personnel number for a food cart franchise. They will work 6 times in shifting
working hour completing their 10-hour time of work. Business hours will be
10:00AM to 8:00PM.
3. Financial Summary
Siomai Sisig total projected cost is worth Php1,840,661.24 and the its total
equity is two million five hundred forty-one thousand eighty-six and sixty centavos
year 2019, five hundred seventy-eight thousand six hundred twenty-one and
eighty-three centavos (Php578,621.83) in the year 2020, and year 2021 has a six
net income and so on. Siomai Sisig has a payback period of 3 years and 9 months.
6. Socio-Economic Summary
This project includes the contribution of the SiSi Siomai Sisig great help to
the growth and development of the Philippine Economy. SiSi Siomai Sisig will
right taxes. The strudy also contributes to every Filipino by promoting the best
streetfoods.
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CHAPTER II
Market Aspect
and clients in your products and/or services. The process by which companies
create value for customers and build strong customer relationships in order to
The objective of the proposed project is to delight the customers, not just by
meeting their expectation but rather exceeding and going extra mile. Moreover, it
about profit ability. Marketing Aspect serves as the basis of the financial section
other aspects of the study; if in the first place, there is no demand or market. Every
business practically aspiring for productivity but practically in order to last in the
business world the first thing to take into consideration is the target market. The
customer will be the key factor to achieve the objectives of the organization.
A. Industry Background
either chicken, pork or beef Stuffed inside a wantom wrapper and is cooked by
steaming. It is usually served in Chinese restaurants but as the years go on, this
franchise is still a good business today since it is a Filipino loved “pica foods” of
finger food snacks. They often eat this with lemon or calamansi with a dash of soy
sauce. Siomai are operating almost every corner in different cities. It is a mass
undeniably the best-selling and most well-liked food cart food item. A lot of people
nowadays, regardless of status and age dive into siomai booths and kiosks located
over Metro Manila, even in regional areas. People agree that this is a good
business venture because of its proven results. Since siomai cart are found
everywhere, we commonly see them along busy streets, alleys, school zones, train
Our group would want to introduce "Siomai Sisig" in the market because
our group envisioned putting up store that will give a new taste or new flavor of
siomai for the customer. It is a new thing on the siomai making its industry much
broader and in turn will array as one of the most excellent food cart products.
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B. Demand and Supply Analysis
Demand Analysis
Mesa, Manila for the year 2015 which is 80,063 multiplied by market acceptability
which is obtained by getting the percentage of the respondents who are willing to
buy our siomai which is 81.25% and multiplied to the frequency of the agreement
or the times the customer would buy a siomai and then we multiply it to one year.
The majority of the respondents said that they buy siomai once a week. In result
48 days in a year
The annual increase of the demand for the year 2019-2023 is based on the
annual population growth rate from 2015-2016 by 1.89%. The annual projected
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Table 3 Projected Demand Analysis
Supply Analysis
The data below shows the competitors of “SiSi Siomai Sisig” in the nearby
area of our location, the following data is gathered by interviewing their staffs and
also observing them. Stating their weekly, monthly and annually visitors
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Projected Supply Analysis
1.89%
The gap is obtained by subtracting the annual demand and annual supply
and then the result shows the available market for SiSi Siomai Sisig.
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Past Demand-Supply Analysis
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Market Share
Market Share
8%
Master Siomai
11%
44% Siomai House
Siomai King
The unserved market is 48% however SiSi Siomai Sisig gets only 4% from
it, so it will become 44%. And then the others are the Market Share of our nearby
competitors with a total of 52%. SiSi Siomai Sisig can have a projected 134,339
C. Price Study
Samalamig P 10.00
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To determine the right price that SiSi Siomai Sisig customers will pay for
and surely patronize our service, we make a survey for our target market using
Experimental or Pilot Test on how much they can afford per hour and what satisfies
them for what they pay. Most of the respondents said that 5-6 pesos per piece is
the affordable and right price for them. In result, we can’t make it our product price
instead we choose the rank 2 in price. So, it’s the 7-8 pesos per piece or 30 pesos
To make sure that SiSi Siomai Sisig can gain profit, we compute our
projected sales and projected daily product cost. In result, it can make a profit for
a day. So, the above data is the right price for our product.
Pricing Strategy
Method of pricing in which all costs are recovered. The price of the product
or service includes the variable cost of each item plus a proportionate amount of
basic understanding of the cost involved, to make sure that there will be a profit
that will be made. Includes the direct material, direct labor overhead cost and
markup.
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D. Marketing Plan
I. Introduction
SiSi Sisig Siomai is a streetfood innovation of normal siomai which the new
offering is the laman nung siomai ay sisig. This Siomai Sisig will be definitely
love by the people because of its delicious taste that we are delivering to the
market in line with our mission: “SiSi Siomai Sisig is committed to deliver the best
taste and quality of Siomai Sisig. Through our business we will adapt and innovate
to enhance our business and to give the best service and product that will satisfy
our customers." Our Siomai Sisig offers a competitive price to meet the demand
of our taget market. We expect to satisfy the customers as well as they loved the
other siomai. SiSi Siomai Sisig also gives best sales promotion for our market.
Even we have a strong competition in our market, still we can build brand image
Streetfoods is everywhere and anywhere, you can just put it in stick and dip
it in sweet or sweet-chili sauce. The team decided to create this new innovation
of Siomai in some areas in Sta. Mesa, Manila for our target market who lives in
near Newton Plaza, Altura, CEA Anonas, and PUP Lagoon that will make up our
There is strong competition around our vicinity but we will definitely give the
best offerings to the target market. SiSi Siomai Sisig is new innovation of siomai
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which is a street food that will be offer to the target market. This will be our edge
to the other competitors that leads to give the best and quality siomai to the
customers.
Product
Sisi Siomai Sisig is establish to give the new taste of siomai to the market.
Our aim to deliver to them the best quality siomai that they never be tasted. The
company promotes the street foods and also the siomai they love before.
Price
The company have a strong competitive price but it definitely affordable for
our target market. We will be using an appropriate best pricing strategy for them
Place
Newton Plaza, CEA Anonas, Altura and PUP Lagoon. These places are perfect
to serve the target market, wherein the primary target market are near the place
Promotion
attract more customers, to be recognize, and to have a brand identity to our target
market that will be delivering the information about our SiSi Siomai Sisig.
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Target Market
Our target market are mainly the residents of 17 barangays in Sta. Mesa
around our business location in Newton Plaza, CEA Anonas, Altura and PUP
- Residents
These are our primary target market that are expected to avail our product.
They are living near the location of our business. Also, they are belong to Lower
- Students
Students are our secondary target market because we establish also near
and inside PUP that our business reach and offer our product.
SWOT Analysis
This is our SWOT Analysis about our business that will be possessed and
together to identify the situation. This will raise to improve the company’s
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WEAKNESS
STRENGTH
-No brand awareness yet.
-Our product has its own original flavor
-High rental cost
which is "sisig"
-Perishable goods
-Trained staff that can build a good
OPPORTUNITIES THREATS
-Similar products on the market are more -Competitors have already build
distribution of processed meat such as ham, bacon, burger patties and siomai to
its diverse clientele ranging from hotels, restaurants and market places.
Siomai House - Siomai House has captured the hearts of many patrons because
of its mouth-watering steamed pork and shrimp siomai, matched with banana cum
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concocted chili-garlic sauce that makes it more scrumptious. And last but not the
least, the price really makes the difference, with a high-quality product, most of
their customers cannot help but awe in amazement as they pay for their orders.
Siomai King- Siomai King Food cart Franchise is a franchise package being
5 pieces of shanghai and siomai for only Php25. Accredited for National Meat
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SIomai House • PUP Main • Accessible to • Lack of • Pork
Campus, the target personnel Siomai,
and SM Sta market popularity Shrimp
Mesa • Too much Siomai, Ice
existing Cold
Manila. Gulaman,
competitors
Banana
Cum
Pandan
flavored
gulaman
and Bottled
Water
The researchers used this kind of method of market research to know the
market acceptability of our product to our target market. The researchers give
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1. Gaano po kayo kadalas kumain at bumili ng Siomai? Araw-araw,
Lingguhan o Buwanan. / How often do you eat and buy Siomai? Every day,
Weekly or Monthly.
Everyday 13 16.25%
Weekly 42 52.5%
Monthly 25 31.25%
TOTAL 80 100%
45 Weekly, 42
40
35
Monthly,
30
25
25
20 Everyday,
15 13
10
5
0
Frequency
This table shows how frequent the respondents buy siomai by day, week
and by month. “Weekly” has the highest percentage of how frequent our
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respondents buy siomai with a score of 52.5% while “everyday” has the lowest
2. Nagustuhan niyo po ba yung lasa nung Siomai? / Do you like the taste of
Siomai?
Acceptability
Yes 65 81.25%
No 15 18.75%
TOTAL 80 100
70 Yes, 65
60
50
40
30
20 No, 15
10
0
Frequency
This table shows whether our respondents liked the taste of our product or
not. The answer “yes” has the highest percentage with a score of 81.25% while
the answer “no” has the lowest percentage with a score of 18.75%.
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3. Kung magiging available sa market, bibili po ba kayo? If it will be available
Yes 63 78.75%
No 17 21.25%
TOTAL 80 100
70 Yes, 63
60
50
40
30
20 No, 17
10
0
Frequency
This table shows the willingness of our respondents to buy our product. The
respondents who are willing to buy our product has the highest percentage with a
score of 78.75% while the respondents who are not willing to buy our product has
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4. Magkano po kaya niyong ibigay para bilhin po yung Siomai namin? How
Table 15 Pricing
TOTAL 80 100
Figure 7 Pricing
50 Php 5-6, 45
45
40
35
Php 7-8, 29
30
25
20
15
10 Php 9-10, 6
5
0
Frequency
This table shows how much our respondents will spend to buy our product
(per piece). The answer P5-P6 has the highest percentage with a score of 56.25%
while the answer P9-P10 has the lowest percentage with a score of 7%
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V. Sales Promotion
For a business that has just started a product sampling is a great way of
creating customer patronization. Because your product is just new from the market
then customers will have the doubt if it would taste good or not and with the free
sampling it will help them decide whether they would buy or not.
Mechanics:
• 1 week before our grand opening we will going to have a 2 days free
taste launching.
• 100 pcs. of siomai per branch a day are about to give as a free taste
Father’s Day
In 365 days for a year there is only given one special day for our fathers.
Yes, everyday can be a special day but since Father’s Day already exist then might
as well celebrate it. With this special day it’s time to treat our fathers, simple treat
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of appreciation by giving them a siomai sisig whether as a meal or a snack for
them.
During this special day we the Sisi offers an additional two (2) serving of
rice in every set of purchase of Siomai Sisig. A simple act of appreciation for
• To be able to reach out those fathers who do not have the idea
Mechanics:
Mother’s Day
function normally knowing they are not in a good state. In line with this, we
celebrate our once a year to give a token of appreciation for our mother heroes.
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With this occasion we the Sisi offers family bundle of siomai sisig in every
purchase, a gift to our loving mothers. We encourage everyone to buy our product
siomai sisig to treat their mothers for everything they have done to us.
Mechanics:
Valentine’s Day
This day is a very special day for all couples regarding to their gender, age
and differences. Everyday can be a couples’ day but Valentine’s day exist for us
to celebrate it with our special someone. Because of this, we the Sisi offers one
extra set of heart shape siomai sisig for every customer who bring their partner
with them. A good way of showing that we feel their love and through giving them
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Sales Promotion Objectives:
couples.
Mechanics:
Come and join us in the grand opening of Siomai Sisig. The said
event would really be fun and we’d love to have you come by and bring may
it be your friends, special someone or any of your loved ones. Let them
experience and have the chance to have taste of our very own made siomai
with the flavor of sisig instead of the usual one which is ground pork.
• Create what made our Siomai unique and where we are located.
• Create Excitement
33
Mechanics:
• Ribbon Cutting
• We will be going to invite some performer like UGG to dance for our
entertain them while they are eating our Siomai Sisig product.
34
VII. Action Plan
Table 17 Action Plan
MAR (2019)
MAY (2019)
AUG (2019)
NOV (2018)
NOV (2019)
DEC (2018)
OCT (2019)
APR (2019)
DEC (2019)
JUN (2019)
JAN (2019)
FEB (2019)
SEP (2019)
JUL (2019)
Sales
Promotion
1. Flyers
2.Posters
3.TarpaulIns
4.Free Taste
Launching
5.Grand
Opening
6.Anniversary
7.Father’s
Day
8.Mother’s
Day
9.Valentines
Day
35
VIII. Posters
Figure 8 Grand Opening Poster
36
Figure 9 Valentine’s Day Poster
37
Figure 10 Mother’s Day Poster
38
Figure 11 Father’s Day Poster
39
Figure 12 Free Taste Poster
40
CHAPTER III
Technical Aspect
After having determined the market size and area, product demand and
growth, the potential and technical feasibility of the project may be analyzed. This
stage deals with the allocation of resources that will be needed in order to satisfy
the market. The estimated cost of the project should be as low as any other
• Transportation Necessary
• Store Location
• Production schedule
A. Descriptive Definition of the Product
Siomai Sisig
Steamed sisig dumpling (Sisig that is
filled in siomai wrapper)
Samalamig
42
B. Product Process Flow Diagram
The production process of Siomai Sisig will start by getting or buying raw
material and supplies from the supplier. After the raw materials were delivered, it
will then be stored at the warehouse storage room and then after this raw material
will be ready to be process or to be turn into siomai sisig and then after it will be
delivered to the food cart, customer will order then the personnel will serve it to the
customer.
• Suppliers
• Storage room
1st
43
C. Store Location
Table 19 Locations
Location Description
44
PUP Main – A. Mabini Campus, Sta. Mesa, Manila
One of our stalls will be
located at Lagoon in PUP
Main Campus where almost
all of Pupians buy their food.
We will locate our Stall in
front of the entrance point of
the lagoon under the
amphitheater. We saw a lot
of potential here since it is
located in front of the
entrance people will easily
our stall.
Manufacturing/Office
45
D. Store Size/Store Design and Capacity
Food cart Size 7ft. Height, 4.5ft. Width and Side width of 2ft. This can
46
E. Raw Materials, Kitchen Supplies and Store Supplies
Pork (Maskara)
Price: P130/Kilo
Garlic
Price: P185/Kilo
Onion
• Onions are cultivated and used
around the world. As a food item,
they are usually served cooked, as
a vegetable or part of a prepared
savory dish, but can also be eaten
raw or used to make pickles or
chutneys.
Price: P100/kilo
47
Siling Haba
Price: P1/piece
Price: P320/kilo
Liquid Seasoning
Price: P45/130ml
Price: P31/pack(40pcs)
48
Calamansi • The fruits are sour and are often
used for preserves or cooking. It is
very commonly used as a
condiment in Filipino cuisine
Price: P60/kilo
Salt
Price: P15/Kilo
Mayonnaise
Price: P621/3.5L
Cooking Oil
Price: P239/925mL
49
Gulaman
• Grass jelly is made by boiling the
aged and slightly oxidized stalks
and leaves of Platostoma palustre
(Mesona chinensis) with
potassium carbonate for several
hours with a little starch and then
cooling the liquid to ajelly-like
consistency.
Price: P130/10pack(25g)
Price: P40/Kilo
Soy Sauce
50
Table 21 Kitchen Supplies
Beverage dispenser
5L Plastic
Dispenser
Php 500.00
Used to store and each
to cool our
beverage offering
Plastic Ladle
Tefal Comfort
Laddle Spatule Php 150.00
each
Used for serving
gulaman
Sauce Container
Sauce Container
Php 50.00 each
Used for containing
the soy sauce
51
LPG Tank
Tong
Masflex
Kitchenpro
Stainless Steel Php 470.00
Food Tongs each
Used to pick up the
siomai in the
steamer
Masflex Kitchen
Kitchen Knife Pro 8” Chef’s
Knife Power Php 600.00
Handle each
52
Scan Pan
Scanpan 18/10
Stainless Steel
Stockpot 24cm Php 3,500.00
each
Used for boiling the
meat
Chopping board
Wooden
Chopping Board Php 250.00
16 x 26 each
Used as a platform
for chopping
Kitchen Scale
53
Table 22 Store Supplies
Toothpick
Plastic Cup
Siomai Plate
Tissue
Used for sanitary
purposes for the store Php 50.00 each
and for the customers
Apron
54
F. Machinery and Equipment
Steamer
55
Sisig Gas Griller
Stainless Sisig
Gas Griller
Griddle Dual P 5,199.00
Burner 24x15 each
inches
Food Stall
Exhaust Fan
Standard SEF6A
Exhaust Fan
P 700.00
Used for each
ventilating the
store
56
G. Office Supplies
Log Book
Stapler
Whiteboard Markers
57
White Board
Wall Clock
Calendar
Ballpoint pens
Pencils
58
Scissors
File Holder
Folders
Tape
Tape Dispenser
59
Calculator
Chair
Table
60
H. Sanitary Supplies
Garbage Bin
Cleaning Soap
Liquid Detergent
61
Sponge
Rags
I. Miscellaneous Expense
Table 26 Miscellaneous
Fire extinguisher
62
J. Procedures
1. Put all the meat in a boiling water with salt until it cooks. When the meat is
63
2. After cooling the meat, slice it into small pieces (cube)
3. Prepare the garlic and onions. Slice it into small pieces (cube)
5. When the oil is heated enough, put onions and then garlic into the pot.
64
6. Mix the sliced meat into the pot with the onions and garlic.
8. When the meat is cooked or when it turns brown, add black pepper, red
9. After mixing the ingredients together, turn off the fire and place the cooked
65
11. Prepare the siomai wrapper and put enough cooked sisig into it.
66
Ingredients: Gulaman
• Gelatin (gulaman)
• Brown sugar
• Water
Procedures: Gulaman
2. Place the brown sugar in a cooking pot and caramelize using low heat.
3. When the sugar starts to melt, put in water and vanilla extract. Let boil and
stir until the sugar dissolves. Note: Use the lowest heat possible so that
water. Stir
K. Utilities
telecommunication and water utilities. To be able to estimate the most realistic cost
of each utility, the partner researched and interviewed some who are in the same
industry and what are the needed utilities in the business to be able to continuously
67
A. Water
Water Supply is essential for our business. From a health and safety
that our business is offering, for first aid and basic hygiene. It will also be
used for tasks like cleaning the equipment’s and supplies that will be used
B. Telecommunication
Internet access for the business for the purpose of customers and suppliers’
the fast pacing environment and be able to help the business compete and
C. Electricity
One of the most important utility to keep the business running and
exhaust fan and chest freezer that store our raw materials and finished
product.
68
Table 27 Utilities
L. Waste Disposal
Our customers are always our priority. We would like to give them a one
hundred percent satisfaction and the maintenance of cleanliness in all areas of our
store is included in the customer requirements. So, Sisi encourages all the
comply with the set of standards in cleanliness specifically with the proper disposal
of waste.
Sisi will provide two regular size trash bins in front of the eating area of the
booth with cover and proper label for segregation. There will be one regular size
trash bin in the counter area as well as in the office. All cover and proper label for
segregation. The accumulated garbage per day will be collected by the utility man
day operation.
69
CHAPTER IV
Management Aspect
duties and responsibilities, flow of authority and manpower level requirement. This
contains the organizational chart and the qualifications of the people involved the
activities, for the company to become dynamic and competitive business over and
The study will cover different issues, actions and ideas on how the researchers will
manage their business. The following objectives will clear what this all about.
f) Management ensures better standards of living for the society and provides
B.1. Mission
siomai sisig. Through our business, we will adapt and innovate to enhance
our business and to give the best service and product that will satisfy our
customers.
B.2. Vision
and delicious siomai to every Filipino and its community nationwide around
the world.
71
C. Form of Business Organization
intention of dividing neither the profits nor the losses of the firm’s operation. In the
lead to the achievement of greater financial results together than would be possible
apart. Mutual support and motivation are needed for the business to last longer.
D. Capitalization
Table 28 Capitalization
TOTAL ₱ 2,400,000
72
E. Organizational Chart
TABLE OF ORGANIZATION
OWNERS
Our business chose the functional type of organization. This is one of the
most commonly used type of organizational structure which all activities in the firm
are group together according to certain functions like production, marketing, sales
and administrative. This is the best structure that will fit to our over-all operation.
This is quite compelling but effective and efficient for every partners and
employees of the organization since the work is divided into specialized functions.
There is also a direct flow of authority but may associate or collaborate to other
managers for the betterment of the business and there is also a mutual relationship
73
between them. The specialists must be consulted before any decision is taken no
matter relating to his specialized area. The managers can totally focus on his tasks
F. Staffing Requirements
considered an ideal personnel number for a food cart franchise. They will work 6
times a week in shifting working hour completing their 10-hour time of work.
No. of
No. of Working
Position Quantity Working
Days
Hours
74
On-call Maintenance
1 Twice a month
Personnel
All the employees will work 6 times a week on a shifting manner, completing
their 10 hours of work in their shifts. They should be on the store 15 minutes before
performance. The start of the store operation will be at exactly 10 in the morning
and will end at 8 in the afternoon on weekday and weekend evenings. There will
be one shift of work every day to accommodate the customers. The shift will be 10
in the morning and will end at the 8 in the afternoon. The store will have enough
RD - Rest Day
75
Table 30 Schedule of Employees
Production Worker 1 RD OD OD OD OD OD OD
Production Worker 2 OD RD OD OD OD OD OD
Production Worker 3 OD OD RD OD OD OD OD
Production Worker 4 OD OD OD RD OD OD OD
Cook OD OD OD OD OD RD OD
Cook OD OD OD OD OD OD RD
Cook (SUB) RD RD RD RD RD OD OD
All regular employees will work six days and each employee has one day
off a week. We have four stalls/stores and four production workers. The first
production worker has a rest day on every Monday, the second production worker
rest day will be on every Tuesday, the third production worker rest day will be on
76
every Wednesday. Lastly, the fourth production worker rest day will be on every
Thursday. Each stall/store has one server. The first stall’s server has a rest day
every Monday, the second stall’s server will be on every Tuesday, and the third
stall’s server will be on every Wednesday. Lastly, the fourth stall’s server rest day
will be on every Thursday. We have two cooks for the entire store, first cook’s rest
day will be on every Saturday while the second cook will be on very Sunday. We
will have part-time workers, four servers and one cook. They will be the substitute
requirements to operate systematically and effectively at all times. It will also help
qualifications in hiring and selecting, the employee will establish efficient business
operations.
Monthly
Position Job Description Job Specification
Salary
77
• Preparing tools, cookware
ingredients to use and bakeware
in cooking • Knowledge of
(chopping and various cooking
peeling procedures and
vegetables, methods (grilling,
cutting meat etc.) baking, boiling
• Cooking food in etc.)
various utensils or • Ability to follow all
grillers sanitation
procedures
• Ability to work in
a team
• Very good
communication
skills
• Excellent physical
condition and
stamina
• High school
diploma or
equivalent;
Diploma from a
culinary school
will be an
advantage
On-call • Performs minor • Must be ₱ 2,000
Maintenance and major repair knowledgeable
Personnel in the store’s regarding fixing
equipment’s and equipment’s,
facilities furniture and
building facilities.
Server • Ensure good • Must be atleast ₱ 13,875
customer high school
(SUB) relationship graduate ₱ 2,220
• Reliability
• Must have at least
• Serving
experience
goods/products to
working as a store
the customers
properly
78
• Ensure the good or boutique
customer cashier.
relationship.
• Must have
• Proper cash
knowledge in
handling.
customer service.
• Eliminate the loss
of store by doing • Knowledge in
their job basic
appropriately. Mathematics.
• Documents • Good analytical
financial skills.
transactions by
entering account • Must have good
information communication
skills
• Must be highly
motivated and
must be keen to
details.
• Must be
trustworthy.
• Must have
pleasing
personality.
• Ability to process
information or
merchandise
through register
system.
• Ability to
communicate with
associates and
customers.
• Ability to read,
count, and write
to accurately
79
complete all
documentation.
• Ability to operate
all equipment
necessary to
perform the job.
Production • Eliminate the loss • Must have ₱ 13,875
Worker of store by doing knowledge in
their job production
appropriately.
• Must be atleast
• Preparing
high school
ingredients to use
graduate
in production
(wrapping and • Ability to
filling the product, communicate with
cutting meat etc.) associates.
• Ability to operate
all equipment
necessary to
perform the job.
• Must be highly
motivated and
must be keen to
details.
• Must be
trustworthy.
• Experience in
using production.
• Ability to follow all
sanitation
procedures.
• Ability to work in
a team.
80
G. Legal Requirements
I. City of Manila
• Business Permit
• Lease Contract
• Locational Clearance
• Fire Clearance
• Sanitary Permit
• 2316 Form
• 1702 Form
• 1903 Form
• 1907 Form
III. SEC
• Articles of Partnership
IV. DTI
V. FDA
• RA 3720
81
• Checklist for food establishment
In order to achieve the productivity and efficiency that will lead to the
discipline. All of the employees including the general partners are expected to
H.1. Employment
• Mental Aptitude
• Social Skills
• Physical Fitness
• Experience
82
• NBI and Police Clearance
• Drug Test
• Medical examination
• Barangay Clearance
• Health Card
• Mayor’s Permit
A. Contractual or Seasonal
B. Probationary
C. Regular Employee
83
- An employee is hired on a regular status upon satisfactory
H.3. Orientation
• Curriculum Vitae
• Test Results
• Interview
calendar year)
• Transcript of Records
• Employment Contracts
84
• Leave and Violation Records
address, civil status, dependents, etc., a report should be made for updating
given to every employee entitled thereto, upon complying with all the
wear black polo shirt and black pants together with black shoes. The
85
I. General Guidelines
A staff employee may resign rather than face disciplinary action. By doing
so, however, the employee loses the right to file a grievance. Employees cannot
voluntarily terminated.
cause, may result for any of the following job-related reasons under circumstances
that demonstrate the inability or unwillingness of the employee to meet his or her
• negligence;
• incompetence;
86
• disorderly conduct;
job;
• use of alcohol or drugs (or being under the influence thereof while
Disciplinary Sanctions
the grounds described above. when the supervisor determines that such
87
sanctions will tend to induce a beneficial change in conduct, deter future
limited to measures that are deemed likely to achieve the purposes set out
Warnings generally take two forms of reprimand: oral and written and
to the company for filing in the personnel record. The employee has
88
the option to provide a written comment on the sanction imposed for
his/her file.
the allegations, that it is more likely than not that the allegations against
ii) Dismissal is the most serious sanction given after previous warnings or
89
Chapter V
Financial Aspect
The financial aspect of the project feasibility study quantifies the results of
the marketing, technical, management, taxation and legal phase of the project
study and expenses in peso terms, the possible outcome of operating the project.
• Statements of assumptions;
and
A. Objectives
revenues;
d. To determine whether the project will be able to pay its total debt with a
B. Major Assumption
• All amounts shown at the figures below are in Philippine Peso (₱)
recorded as prepaid
assumed to be 10%
91
• The depreciation of the fixed assets is based on an expected useful life of
5-10 years depending on the type of asset and straight-line method was
value.
• The estimated utilities expense of the business was based from the
properties and equipment. During the first year of operations, the business
purchases.
• VAT paid is for 11 months (January to February) and VAT for December is
• Income Tax for the current year is payable on April 15 of the subsequent
year
• It was assumed that only 10% of office supplies and sanitary supplies will
to inflation rate
92
• It was assumed that only 90% of kitchen supplies and store supplies will
be used at year end and there will be a 10% increase in purchases subject
to inflation rate
• ₱ 700,000 cash is restricted for future expansion on the first year and will
93
D. Sources of Capital and Financing
TOTAL P2,400,000.00
94
95
Schedule 2 – Cost of Sales
COST OF SALES
PURCHASES
Quantity Purchase
Purchases Cost Total Cost
(Monthly) Price
Pork Mask
480 130.00 85% 110.50 62,400.00 53,040.00
(1 kg)
Oil (75 ml) 90 19.38 85% 16.47 1,744.20 1,482.57
Salt (50 grams) 30 1.00 85% 0.85 30.00 25.50
Garlic
90 24.00 85% 6.80 2,160.00 1,836.00
(300 grams)
Onion
90 12.00 85% 10.20 3,240.00 2,754.00
(600 grams)
Knorr Seasoning (130 ml) 90 45.00 85% 38.25 4,050.00 3,442.50
Wrapper (500 pcs) 92 403.00 85% 342.55 37,200.00 31,620.00
Calamansi
90 6.00 85% 5.10 540.00 459.00
(100 grams)
Mayonnaise
32 43.00 85% 36.55 1,395.00 1,185.75
(230 ml)
Sili (10 pcs) 90 10.00 85% 8.50 900.00 765.00
Pepper
90 8.00 85% 6.80 720.00 612.00
(25 grams)
Sugar (1 kg) 30 40.00 85% 34.00 1,200.00 1,020.00
Gulaman
240 13.00 85% 11.05 3,120.00 2,652.00
(1 pack)
Mineral Water
120 25.00 85% 21.25 3,000.00 2,550.00
(1 jug)
Ice 120 50.00 85% 42.50 6,000.00 5,100.00
Soy Sauce 120 22.00 85% 18.70 2,640.00 2,244.00
TOTAL 110,788.32
Table 36 Purchases
96
Purchases
Year Full capacity Net of VAT
2019 ₱1,329,459.84 100% 1,187,017.71
2020 1,550,150.17 100% 1,384,062.65
2021 1,807,475.10 100% 1,613,817.06
2022 2,107,515.97 100% 1,881,710.69
2023 2,457,363.62 100% 2,194,074.66
Total ₱9,251,964.70 ₱8,260,682.77
Special
4 30,784.00 31,091.84 31,402.76 31,665.86 31,829.74
Holidays
Total Gross
4 ₱1,005,649.00 ₱1,015,705.49 ₱1,025,862.54 ₱1,036,070.25 ₱1,046,159.48
Pay
Less: SSS
4 21,800.40 21,800.40 21,800.40 21,800.40 22,018.80
Contribution
PhilHealth
4 13,050.00 13,050.00 13,050.00 13,050.00 13,050.00
Contribution
Pag-IBIG
4 16,800.00 16,800.00 16,800.00 16,800.00 16,800.00
Contribution
Total
₱51,650.40 ₱51,650.40 ₱51,650.40 ₱51,650.40 ₱51,868.80
Deductions
Annual Net
₱953,998.60 ₱964,055.09 ₱974,212.14 ₱984,419.85 ₱994,290.68
Pay
97
98
Table 39 Salary Expense
99
Schedule 5 – Overhead
Table 40 Overhead
OVERHEAD
Overhead SCHEDULE 2019 2020 2021 2022 2023
Kitchen
Supplies 7 23,971.50 30,347.92 35,625.39 41,563.17 48,465.06
Expense
Store Supplies
9 39,992.40 50,630.38 59,434.95 69,341.14 77,206.65
Expense
Depreciation –
Machineries 10 22,624.60 22,624.60 22,624.60 22,624.60 22,624.60
& Equipment
Rent Expense 13 206,482.50 206,482.50 206,482.50 206,482.50 206,482.50
Utilities
11 54,000.00 54,540.00 55,085.40 55,636.25 56,192.62
Expense
Total ₱347,071.00 ₱364,625.40 ₱379,252.83 ₱395,647.67 ₱410,971.43
100
Schedule 6 – Office Supplies
Office Supplies
Office Unit
Quantity 2019 2020 2021 2022 2023
Supplies Cost
Bond Paper 1 157 157.00 157.79 158.57 159.37 160.16
Log Book 12 47.00 564.00 566.82 569.65 572.50 575.36
Stapler 1 132.00 132.00 132.66 133.32 133.99 134.66
Whiteboard 20 35.00 700.00 703.50 707.02 710.55 714.11
Markers
Whiteboard 5 432.00 2,160.00 2,170.80 2,181.65 2,192.56 2,203.53
Wall Clock 1 350.00 350.00 351.75 353.51 355.28 357.05
Calendar 1 100.00 100.00 100.50 101.00 101.51 102.02
Ballpens 1 box 45.00 45.00 45.23 45.45 45.68 45.91
Pencils 1 box 35.00 35.00 35.18 35.35 35.53 35.71
Scissors 5 30.00 150.00 150.75 151.50 152.26 153.02
File Holder 5 150.00 750.00 753.75 757.52 761.31 765.11
Tape 10 25.00 250.00 251.25 252.51 253.77 255.04
packs
Tape 5 250.00 1,250.00 1,256.25 1,262.53 1,268.84 1,275.19
Dispenser
Calculator 5 250.00 1,250.00 1,256.25 1,262.53 1,268.84 1,275.19
Monoblock 8 359 2872 2,886.36 2,900.79 2,915.30 2,929.87
(Chair)
Monoblock 2 700 1400 1,407.00 1,414.04 1,421.11 1,428.21
(Table)
Total 12,165.00 12,225.83 12,286.95 12,348.39 12,410.13
101
Schedule 7 – Kitchen Supplies
Kitchen Supplies
Kitchen
Unit Price 2019 2020 2021 2022 2023
Supplies
Tong 4 470 1,880.00
Cleaver Knife 2 730 1,460.00
Kitchen Knife 2 600 1,200.00
Chopping 4 250 1,000.00
Board
Kitchen Scale 1 150 150.00
Beverage 4 500. 2,000.00
Dispenser 00
Sauce 4 50.0 200.00
Container 0
Plastic Ladle 4 150. 600.00
00
Steamer 5 2229 11,145.00
Scan Pan 2 3500 7,000.00
Total 26,635.00 26,768.18 26,902.02 27,036.53 27,171.71
102
Schedule 8 – Sanitary Supplies
103
Schedule 9 – Store Supplies
Store Supplies
Unit
Supplies Quantity 2019 2020 2021 2022 2023
Cost
4 sets per
Toothpick 15.00 720.00 723.60 727.22 730.85 734.51
day
4 sets
Plastic
(50pieces 50.00 2,400.00 2,412.00 2,424.06 2,436.18 2,448.36
Cup
per set)
LPG Tank 5 652.00 39,120.00 39,315.60 39,512.18 39,709.74 39,908.29
6.25
Siomai (40
20.00 1,500.00 1,507.50 1,515.04 1,522.61 1,530.23
Plate pieces
per set)
Apron 8 50.00 696.00 699.48 702.98 706.49 710.02
104
Schedule 10 – Machineries and Equipment
MACHINERIES AND EQUIPMENT
Estimated Useful ANNUAL
DESCRIPTION QUANTITY TOTAL COST DEPRECIATION
Life
Store Use
Chest Freezer 1 15,150.00 10 1,515.00
Sisig Gas Griller 2 10,398.00 5 2,079.60
Food Stall 4 180,000.00 10 18,000.00
Gas Stove 5 4,450.00 5 890.00
Exhaust Fan 1 700.00 5 140.00
Total ₱ 210,698.00 ₱ 22,624.60
105
Break-Even Analysis
Fixed Costs:
Salaries Expense ₱ 42,512.00
Rent Expense 434,700.00
Advertising Expense 17,000.00
Utilities Expense 54,000.00
Office Supplies Expense 1,396.50
Sanitary Supplies Expense 815.00
Employees Benefits Expense 23,971.50
Depreciation Expense 36,400.00
Technical Supplies Expense 3,512.12
TOTAL FIXED COST ₱ 22,624.60
CM/Unit= Php 350*30% 39,992.40
Breakeven point ₱ 676,924.12
106
Schedule 11– Utilities
UTILITIES
Utilities Monthly Annual
Electricity ₱2,500.00 ₱30,000.00
Water 1,000.00 12,000.00
Telecommunications 1,000.00 12,000.00
Total ₱4,500.00 ₱54,000.00
Table 48 Utilities
Utilities
2019 2020 2021 2022 2023
Payable
Beginning
₱4,500.00 ₱4,545.00 ₱4,590.45 ₱4,636.35
Balance
Utilities ₱54,000.0
54,540.00 55,085.40 55,636.25 56,192.62
Incurred 0
₱54,000.0 ₱59,040.0 ₱59,630.4 ₱60,226.7 ₱60,828.9
Total 0 0 0 0 7
Less:
49,500.00 54,495.00 55,039.95 55,590.35 56,146.25
Payments
Ending Balance ₱4,500.00 ₱4,545.00 ₱4,590.45 ₱4,636.35 ₱4,682.72
107
Schedule 12– Operating Expenses
OPERATING EXPENSES
Operating Expense SCHEDULE 2019 2020 2021 2022 2023
Salaries Expense 4 ₱42,512.00 ₱42,937.12 ₱43,366.49 ₱43,749.23 ₱44,017.36
108
Schedule 13– Rent
RENT
Table 52 Rent
Less: Current
412,965.00 412,965.00 412,965.00 412,965.00 412,965.00
Rentals
109
Schedule 14 – Advertising
ADVERTISING
Advertising Monthly Annual
Grand Opening 3,000.00
Anniversary 3,000.00
Father’s Day 2,500.00
Mothers 2,500.00
Valentine’s Day 1,000.00
Total ₱ 17,000.00
Table 54 Advertising
110
Schedule 15 – Licenses and Permits
111
Schedule 16 – SSS Fund Payable
Add:
Previous 11,419.50 11,901.90 12,564.50 12,859.70
Balance
Total ₱137,034.00 ₱154,242.30 ₱162,675.90 ₱166,880.90 ₱172,847.30
112
Schedule 18 – Pag-Ibig Fund Payable
INCOME TAX
2019 2020 2021 2022 2023
113
Schedule 20 – Supplies
SUPPLIES
Table 62 Supplies
114
Schedule 22 – Miscellaneous Expense
MISCELLANEOUS EXPENSE
2019 2020 2021 2022 2023
1,895.00
1,617.12 1,625.21 1,633.34 1,641.50 1,649.71
3,512.12 1,625.21 1,633.34 1,641.50 1,649.71
TRANSPORTATION EXPENSE
2019 2020 2021 2022 2023
₱36,400.00 ₱36,764.00 ₱37,131.64 ₱37,502.96 ₱36,764.00
VAT PAYABLE
115
Schedule 25 – Output VAT
OUTPUT VAT
INPUT VAT
SCHEDULE 2019 2020 2021 2022 2023
Purchase of
25 ₱1,302,531 ₱1,432,785 ₱1,576,063 ₱1,733,669 ₱1,907,036
Inventory
Purchase of
Machineries and 11 210,698.00
Equipment
Purchase of
7 13,965.00 14,104.65 15,100.44 16,166.53 17,307.89
Office Supplies
Purchase of
8 26,635.00 26,768.18 31,211.70 36,392.84 42,434.05
Kitchen Supplies
Purchase of
9 8,150.00 8,190.75 9,550.41 11,135.78 12,984.32
Sanitary Supplies
Purchase of
Technical 10 44,436.00 14,104.65 15,100.44 16,166.53 17,307.89
Supplies
Advertising 17 12,000.00 12,720.00 12,720.00 12,720.00 12,720.00
Total VAT
Inclusive ₱1,618,415 ₱1,508,673 ₱1,659,746 ₱1,826,251 ₱1,907,036
Purchases
VAT Rate 3/28 3/28 3/28 3/28 3/28
Input VAT 173,401.70 161,643.56 177,829.98 195,669.81 204,325.38
Table 68 Input VA
116
E. FINANCIAL STATEMENTS
SCHEDU
ASSETS 2019 2020 2021 2022 2023
LE
Current
Assets
Cash and
Cash ₱1,576,427.10 ₱1,667,562.29 ₱1,788,831.42 ₱1,959,663.62 ₱2,162,574.77
Equivalents
Prepaid
13 36,225.00 36,225.00 36,225.00 36,225.00 36,225.00
Rent
Refundable
Deposit- 13 108,675.00 108,675.00 108,675.00 108,675.00 108,675.00
Rent
Supplies 20 27,010.60 48,219.43 68,674.99 89,047.85 109,164.15
Total
Current ₱1,748,337.70 ₱1,860,681.72 ₱2,002,406.41 ₱2,193,611.46 ₱2,416,638.92
Assets
Non-
Current
Assets
Restricted
₱700,000.00 ₱800,000.00 ₱900,000.00 ₱1,000,000.00 ₱1,100,000.00
Cash
Machineries
and
Equipment 10 188,073.40 120,199.60
165,448.80 142,824.20 97,575.00
– Store
(net)
117
Total Non- ₱1,042,824.20 ₱1,120,199.60 ₱1,197,575.00
Current ₱888,073.40 ₱965,448.80
Assets
TOTAL
₱2,636,411.10 ₱2,826,130.52 ₱3,045,230.61 ₱3,313,811.06 ₱3,614,213.92
ASSETS
LIABILITIES AND
CAPITAL
LIABILITIE
S
Income Tax
22 ₱50,388.07 ₱61,995.20 ₱73,286.76 ₱89,366.51 ₱101,654.93
Payable
SSS Fund
19 11,419.50 11,901.90 12,564.50 12,859.70 13,332.30
Payable
PhilHealth
Fund 20 2,175.00 2,175.00 2,175.00 2,175.00 2,175.00
Payable
Pag-ibig
Fund 21 2,800.00 2,800.00 2,800.00 2,800.00 2,800.00
Payable
Utilities
14 4,500.00 4,545.00 4,590.45 4,636.35 4,682.72
Payable
VAT
28 24,041.93 28,040.27 29,937.83 31,871.19 34,832.87
Payable
Total
₱95,324.50 ₱111,457.37 ₱125,354.54 ₱143,708.76 ₱159,477.81
Liabilities
CAPITAL
Mojica,
Capital ₱317,635.82 ₱339,334.14 ₱364,984.51 ₱ 396,262.79 431,842.01
Morales,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Munoz,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Nazareth,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Rosario,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
San Juan,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Saylag,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Sumalinog,
Capital 317,635.82 339,334.14 364,984.51 396,262.79 431,842.01
Total
Partner’s ₱2,541,086.60 ₱2,714,673.15 ₱2,919,876.07 ₱3,170,102.30 ₱3,454,736.10
Capital
TOTAL
LIABILITIE
S AND ₱2,636,411.10 ₱2,826,130.52 ₱3,045,230.61 ₱3,313,811.06 ₱3,614,213.92
OWNER’S
EQUITY
118
SISI SIOMAI SISIG
Projected Statement of Cash Flows
For the year ended 2019-2023
SCHEDUL
2019 2020 2021 2022 2023
E
Cash Flows from Operating
Activities
Purchase of
Machineries and ₱(210,698.00)
Equipment 11
Net Cash Flows
from Investing ₱(210,698.00)
Activities
Cash Flows from Financing
Activities
Capital
Contributions ₱2,400,000.00
Cash Withdrawals
by the Owner !(329,202.06!) !(405,035.28!) !(478,806.81!) !(583,861.21!) !(664,145.53!)
Net Cash Flows
from Financing
Activities ₱2,070,797.94 ₱(405,035.28) ₱(478,806.81) ₱(583,861.21) ₱(664,145.53)
Total Cash Inflow
(Outflow) ₱2,276,427.10 ₱191,135.19 ₱221,269.13 ₱270,832.20 ₱ 302,911.15
Cash, Beginning 2,276,427.10 2,467,562.29 2,688,831.42 2,959,663.62
119
Table 72 Owner’s Equity
120
Current Ratio = Current Assets / Current Liabilities
Year 2019 2020 2021 2022 2023
₱1,748,337.7 ₱1,860,681.7 ₱2,002,406.4 ₱2,193,611.4 ₱2,416,638.9
Current Assets 0 2 1 6 2
Current
₱95,324.50 ₱111,457.37 ₱125,354.54 ₱143,708.76 ₱159,477.81
Liabilities
Ratio 18.34% 16.69% 15.97% 15.26% 15.15%
121
Return on Assets = Net Income / Average Assets
Year 2019 2020 2021 2022 2023
Net Income ₱470,288.66 ₱578,621.83 ₱684,009.73 ₱834,087.45 ₱948,779.33
Average
Assets ₱2,636,411.10 ₱2,731,270.81 ₱2,935,680.56 ₱3,179,520.83 ₱3,464,012.49
Ratio 17.84% 21.19% 23.30% 26.23% 27.39%
122
Yearly Monthly Daily Cost/Product
Salaries Expense ₱ 856,500.00 71,375.00 2,379.17 4.63
Rent Expense ₱ 206,482.50 17,206.88 573.56 1.12
Advertising Expense ₱ 17,000.00 1,416.67 47.22 0.09
Utilities Expense ₱ 54,000.00 4,500.00 150.00 0.29
License and Permits ₱ 72,345.40 6,028.78 200.96 0.39
Repairs and Maintenance ₱ - - - -
Office Supplies Expense ₱ 1,396.50 116.38 3.88 0.01
Sanitary Supplies Expense ₱ 815.00 67.92 2.26 0.00
Kitchen Supplies Expense ₱ 23,971.50 1,997.63 66.59 0.13
Store Supplies Expense ₱ 39,992.40 3,332.70 111.09 0.22
Depreciation Expense ₱ 22,624.60 1,885.38 62.85 0.12
SSS Contribution ₱ 115,233.60 9,602.80 320.09 0.62
PhilHealth Contribution ₱ 13,050.00 1,087.50 36.25 0.07
Pag-IBIG Contribution ₱ 16,800.00 1,400.00 46.67 0.09
Transportation Expense ₱ 36,400.00 3,033.33 101.11 0.20
Miscellaneous Expense ₱ 3,512.12 292.68 9.76 0.02
Total Operating Expenses ₱ 1,476,611.50 ₱123,050.96 ₱4,101.70 ₱7.98
Price Computation
Average
Purchase Operating Product %Mark VAT Selling
Product # of Sales
Cost Cost Cost Up (12%) Price
Orders
Siomai
9.20 7.98 17.18 42.75% 3.60 30.00 314.29 9428.70
Sisig
Gulaman 5.58 2.80 8.38 30.17% 1.44 12.00 200.00 2400.00
123
CHAPTER VI
Socio-Economic Aspect
The socio-economic impact of the study will clearly state its relevance to
Objectives:
environment.
A. Socio-Economic Contributions
Every business establishment will be of great help for the growth and
can be able to perform its functions well including continuous support and
Employment Generation
Every society wants all its qualified members to be gainfully employed when
individuals are employed, they are able to raise their children, support them
through school, provide them with decent homes, acquire medical services
Environment Conservation
also help to lessen pollution that causes different diseases and health
125
will give a different insight regarding the foods we cater- street foods. The
126