Integration (Project Proposal) - Brandon Andrei S. Limpin

Name of "Pedro's Choice: Gourmet Tuyo"
Project
Proposed CEO, Brand Manager, Marketing Associate,
Implementing
Agency or Creative Associates and Subordinates
Committee
"Pedro's Choice: Gourmet Tuyo" aims to offer a product that is a diverse
classic Filipino dish with a twist that deeply appeals to the senses of
Objectives every Filipinos. It also aims to grow the rate of repeat customer and
customer satisfaction to attain a cashflow self-sufficiency by the end of
the year. Lastly, this aims to foster product innovation to keep up with
customer’s trend such as retooling of weary product, advertising, and
customer’s anticipation.
"Pedro's Choice: Gourmet Tuyo" come about with ten varieties namely:
Target Physical Olive Oil Spanish
Outputs Corn Oil Extra Hot
Sweet and Spicy Salted eggs
Lemongrass Basil
Chili garlic Turmeric
Location of Pedro's Choice Restaurant

Project/Event
Target Potential Customers, Repeat Customers,

Beneficiaries
and New Customers
Budget Mass Production = PhP 25,566

Overheads = PhP 28, 650
Total Amount: PhP 54,216

Product innovation seems to be no longer just a marketing campaign; it has become a pre-
requisite for all casual dining, so it is best to study the introduction of a new menu item. Imagine
the world loaded with multi-billion fast-food firms that flood us with cheap, delicious for some,
unhealthy filth. Wait, there is no need to envision if anything along these lines is already a reality.
We exist in a world that dabbles in inexpensive and unhealthful food. Health-conscious
customers are looking for delicious and healthy meal options based on familiar comfort food
meals that are quick to prepare and provide significant health benefits.
With that, adding new products to the menu is a perfect way to bring versatility without removing
what is working. A new menu item will liven up our company in the same way that a splash of
color can. Add a trending dish in our niche whether it is Gourmet Tuyo in different flavors and
tap into the power of trends by testing them on your menu will whet the consumer’s appetite.
Furthermore, this will also carry through the following:
Establish a business with a high-quality product that raises consumer needs and grows
the number of repeat customers served by at least 30% each year through excellent
results and word-of-mouth marketing.
Be an established business with a customer satisfaction rate of 95% by the end of the
year.
Attain cashflow self-sufficiency by the end of the year.
Provides a wide variety of high-quality gourmet tuyo with world-class quality, sold at a
reasonable price in a safe, authentic, and pleasant setting.
Come up with a wide variation of meals with the scalability of a modern, multi-market, e-
commerce, and retail distribution business.
Create a product that shares an innate love for food that deeply appeals to the senses of
Filipinos.
Offer a diverse menu that lets each flavor have its way without having to blend and yet
resulting in dishes that have that salty, sweet, and tangy taste.
When executed strategically, product innovation will revitalize our market, increase our
marketing power, and encourage consumers to return. Keeping up requires getting the right
intuition into which dishes fall into which sustainability ranges, as well as the versatility, to adjust
the menu easily. If we have mastered these skills, we will be able to spot a profitable recipe and
reap the perks on the spur of the moment.
Some consider Tuyo or dried herring to be "poor man's food" with its low price and distinct salty
flavor. Over the years, however, it has become a gourmet delicacy, with the dried herring
immersed in oils and spices and placed in bottles. It has become a top choice in malls, bazaars,
pasalubong kiosks, and even restaurants.
Apart from figuring out how to maintain and how to establish a positive customer relationship,
we, the authority decided to improve the quality of the existing one simultaneously. An innovated
and classic Pinoy favorite with a twist “Pedro’s Choice: Gourmet Tuyo” will be introducing to our
restaurant with a variety of flavors that appeal to every Filipino’s tastebuds.
"Pedro's Choice: Gourmet Tuyo" is a delicious, delish Filipino fish delicacy that can be eaten in
many other different ways. This gourmet tuyo product is made from locally harvested deboned
fillets of dried herring, simmered in garlic-infused oils and spices. Upgrade your Filipino breakfast
by serving this unique tuyo dish over hot rice, pasta or mixing it with your favorite dishes to give
an Asian twist. These come about with ten varieties namely:
Olive Oil
Corn Oil
Sweet and Spicy
Lemongrass
Chili garlic
Spanish
Extra Hot
Salted eggs
Basil
Turmeric
Successfully unveiling a new product on the menu is all about being prepared and taking the
appropriate steps to let as many people know as possible. The launch of "Pedro's Choice:
Gourmet Tuyo" will be compelling if the following comprehensive lists are being followed:
Create a business budget. This will make our “Pedro's Choice: Gourmet Tuyo” launch
smoother and more effective. It also serves to make sure that you pour money in the right
ways and at the right time to keep out of default.
Find a comprehensive philosophy here. It is crucial to start our business with a solid set
of values that can act as a compass for our business.
Identify our target customers. The clear definition of our target demographic offers us
guidance in our ads, making our message more consistent and helps us to authentically
engage with our clients.
Conduct evaluation of the competitor. This gives us a good understanding as to where
our rivals are placed on the market and what patterns they are responding to. This, in
turn, would allow us to boost our marketing strategies and conquer the market.
Execute a soft launch of "Pedro's Choice: Gourmet Tuyo". Create a sense of excitement
and enthusiasm for launch, starting weeks or even months in advance. It is indeed
important to develop a marketing campaign that includes about everything from building
hype for the product to high performance and retaining consumers.
Recognize trends in changing customer demands and behavioral patterns. This will help
our plan for this and increase the effectiveness of "Pedro's Choice: Gourmet Tuyo" launch
campaign approach.
Set up production or prototyping. This includes playing with many prototypes of the
product, slowly deleting alternatives, and making changes until we are pleased with the
final sample.
Reevaluate the idea. Reformulation of products is now seen as a practical and enticing
ability to provide customers with safe, nutritious, and sustainable food options and to
improve public health as well.
Test and verify the "Pedro's Choice: Gourmet Tuyo". Comprehensive monitoring of the
final output is carried out to ascertain the robustness of the specification and its ability to
satisfy consumer and performance specifications.
Hear out Customer Feedback and Reviews. Our prospects have now been our clients.
Now, we can contact any customer to gather feedback and invite them to leave ratings as
for further product reformulation and redevelopment.
As we build a strategic strategy, a " team" has to be brought together, with serious consideration
given to the main roles that need to be filled and who needs to fill them. All of these will be
attained if the management spearheaded the power wielded with the central management in
order to understand and pursue the same objective. Along with the help of subordinates in
developing the morale in the workplace and greatly influencing the productivity of the team.
Activity Date Duration People involve

Create a business budget March 19-20 2 days CEO
Identifying target customers March 19- 26 1 week Marketing Associate
Conduct evaluation of the competitor March 19-26 1 week Marketing Associate
Executing the soft launch March 27 1 day CEO and Brand Manager
Prototyping March 28-30 3 days Creative Associates
Reevaluation of idea March 28-30 3 days Creative Director
Testing and verification March 31- April 1 2 days CEO and subordinates
Hear out Customer Feedback and Reviews April 1- April 31 1 month Brand Manager
I. Mass Production of "Pedro's Choice: Gourmet Tuyo"
Ingredients Quantity Amount per Quantity Total Amount

Dried Herring 20 kg PhP 400 / kg PhP 8,000
Olive Oil 20 L PhP 1, 200/ 5 L PhP 4, 800
Corn Oil 20 L PhP 170/ L PhP 3, 400
Vinegar 12 L PhP 132/ 4 L PhP 396
Carrots 5 kg PhP 70/ kg PhP 350
Garlic 10 kg PhP 90/ kg PhP 900
White Sugar 10 kg PhP 50/ kg PhP 500
Paprika 5 kg PhP 325/ kg PhP 1,625
Chili Powder 5 kg PhP 180/ kg PhP 900
Pickled Hot Pepper 2 kg PhP 750/ kg PhP 1500
Lemongrass 1 kg PhP 650/ kg PhP 650
Tomato 5 kg PhP 80/ kg PhP 400
Salted Egg 5 trays PhP 235/ tray PhP 1,175
Basil 1 kg PhP 70/ kg PhP 70
Turmeric 3 kg PhP 300/ kg PhP 900
Total PhP 25,566
II. Overheads
Expenditure Quantity Amount per Quantity Total Amount

Mason Jar 300 PhP 25 PhP 7,500
Sticker 300 PhP 50/ 100 pcs PhP 150
Remuneration 10 people Estimated 800/day PhP 8000/day
Ads 2 Social media advertising 5,000/ ad PhP 10,000
3 Display Advertising 1,000/ ad PhP 3,000
Total PhP 28, 650
III. Total
Expenditure Amount
Mass Production PhP 25,566
Overheads PhP 28, 650
Total Amount PhP 54, 216
Signed by:
Brandon Andrei S. Limpin Christian Ernest Tingson

Chief Executive Officer Brand Manager

Integration (Project Proposal) - Brandon Andrei S. Limpin

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Name of "Pedro's Choice: Gourmet Tuyo"

Location of Pedro's Choice Restaurant

Target Potential Customers, Repeat Customers,

Budget Mass Production = PhP 25,566

Total Amount: PhP 54,216

Activity Date Duration People involve

Ingredients Quantity Amount per Quantity Total Amount

Expenditure Quantity Amount per Quantity Total Amount

Brandon Andrei S. Limpin Christian Ernest Tingson

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