UNIVERSITY OF CEBU LAPU LAPU & MANDAUE

A. C. CORTES AVE. LOOC, MANDAUE CITY

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

IN

ENTREPRENEURSHIP

A BUSINESS

PLAN OF

TAHOC BY TASTY SIPPERS COMPANY

SUBMITTED BY:

Antigo, John Carlo Lastima, Kyle Filmer Sandal, Josh

Banaag, Kenneth Maglasang, Khayle Sobretodo, Kein Lester

Faburada, John Mark Maquilan, Renyl Zaspa, Christian Dave

Lagahit, Yanzy Reyes, Kim Bryan Mapute, Alrein Kaye

SUBMITTED TO:

Ms. Ethel Jeane Reyes

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ENVIRONMENTAL ANALYSIS

TREND IN THE INDUSTRY

In modern times, people's preferences for their beverages change

along with the current trends. However, individuals demand a familiar

taste in their drinks despite the changes it goes through. Thus,

modernization of popular and existing beverages provides familiarity to

individuals yet engages their curiosity about the variety of changes it

offers. Hence, the company created its product, Tahoc, with current and

unique approaches. Tahoc is a modernized version of the Taho, a popular

Filipino delicacy through varying serving sizes, flavorings, and add-ons.

With this, Tahoc provides consumers choices of choosing their favorite

flavors and add-ons with different serving temperatures and sizes based

on their preference and satisfaction.

CONSUMER ANALYSIS

The business will be at Cordova Roro Port at Sitio Camolinas,

Barangay Poblacion, Cordova, Cebu, a converted into a public park and

marketplace positioned between transportation hubs, gathering venues,

and the business district of Cordova. With this, the expected majority of

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customers are regular visitors of the park, resort guests, and local and

international tourists. However, the company is available to any

individuals other than the expected majority in its services, and

purchasing its products suits the preference of Filipinos and international

tourists.

COMPETITOR ANALYSIS

The first competitor of the company's business is the Crave4

Snackbar-Cordova, located approximately 40 meters apart from the

business' stall. Their product's price ranges from ₱90.00 to ₱150.00. The

second is the Sip Mè Roro Cordova, roughly 50 meters away, with the

prices on their products ranging from ₱70.00 to ₱120.00. Lastly, the third

competitor in the Jao's BBQ and Tuslob Buwa, located approximately 110

meters from the business, with their product prices ranging from ₱100.00

to ₱250.00. With this, the company's product cost is comparably lower

than the nearer and farthest competitors.

MARKET FORECAST

In 2022, the company will start marketing its product to students

and residents. By 2022, the product's quality will continue improving as

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demands increase. By 2023, the company will hire staff, increase the

product's production and launch variations at similar prices. In 2024, the

product's demand and development in the market will continue to grow.

By 2025, the company will be willing to extend its reach to achieve its

objectives.

MARKET SHARE

Upon the company's analysis and findings on the competitors'

prominent social media platforms, Facebook, The Sip Mè Roro Cordova

occupied a substantial percentage of 48% in the market share among the

competitors due to popularity and ratings compared to the other two,

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with 3,742 followers and 3,710 likes. Secondly, Crave4 Snackbar-Cordova

followed this with 45%, followed by 3,548, and liked by 3,432 people.

Lastly, the least is Jao's BBQ and Tuslob Buwa, with 7% of the market share

with 531 followers and 513 likes in popularity on their Facebook page.

MARKET POSITION

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A-Tahoc

B-Sip Mè Roro Cordova

C-Crave4 Snackbar-Cordova

D-Jao's BBQ and Tuslob Buwa

The position of the company's product in the market is high quality

and lowest prices compared to other competitors. Sip Mè Roro Cordova,

one of the indirect competitors, positions itself as low-priced and high-

quality. Secondly, the position of the second indirect competitor of the

company, Crave4 Snackbar-Cordova, is in the high quality and average

price. Lastly, Jao's BBQ and Tuslob Buwa's market position is low quality

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yet highly-priced products. With this, the company's product, Tahoc,

displays the potential to compete with other prominent food businesses

near Cordova Roro Port. As the company's business persists in striving for

improvement, it is possible to exceed the other competitors and enhance

itself on its products and services to the customers.

MARKETING STRATEGY

Tahoc is a modernized version of the popular Filipino delicacy, the

Taho, through varying serving sizes, flavorings, and add-ons. Tahoc would

be known for its distinctiveness in quality and taste that fits consumers'

preferences. The primary target of the company's product is to serve a

high-quality beverage that innovates the classical flavor of the Taho and

promotes Filipino culture. The modernization of the Taho through the

Tahoc is through varying serving sizes, flavorings, and add-ons. The

company will carry out each process correspondingly to combine the

components required for the product for an organized and synchronized

work. It will also construct the business stall with originative interior and

exterior design to have a positive impression and relaxing atmosphere for

the customers. The company will hire staff with quality values, adequate

skills in beverage making and services, and graduates to handle the

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company's plans. The price of the company's product will utilize cost-

based pricing to prevent problems in sales concerning inflation of prices

in raw materials. The product's packaging will have a logo for consumers

for brand recognition, and the company will be selling it to end-users. The

company's strategy will concentrate on customer satisfaction with their

needs by focusing on their first-rate in-store, quality services, and drinking

experience. The company will also utilize the data from the customers in

decision-making about the business marketing. Upon assessing and

evaluating customer feedback, the company will continue improving its

strategy and decisions. Lastly, the company will be using direct selling of

the product as it engages personally in catering to the customers in the

location.

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ORGANIZATIONAL PLAN

FORM OF BUSINESS ORGANIZATION

The Tasty Sippers used sole proprietorship as the organization form

of the entrepreneurs' business venture. A sole proprietorship is the

simplest form of an unincorporated business entity legally owned by one

individual and has no separate existence. Tasty Sippers is a starting

company in the business world. The company's capital, responsibilities in

the business management and maintenance, perseverance, and diligence

with patience to accomplish goals, and liabilities are under the restriction

of only one owner of the company. With the growth and development of

the company's business, expectations for investors to invest are imminent.

Thus, Tasty Sippers is attainable for collaboration to expand its business

scope and grasp its vision.

LIABILITY OF THE OWNER

The Tasty Sippers Company’s owner has no definite legal life, and

individuals should file a personal income tax return to their earnings and

losses reports. Additionally, the business owner is the person who owns

the company and is liable for the company's debts. With this, the owner

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undertakes the responsibility of their assets on the occasion of company

issues. The company is also accountable for the business's financial

obligation and the preservation of the business structure.

ORGANIZATIONAL STRUCTURE

ROLE OF THE OWNER

The owner's role is to reach out and search for methods to become

a valuable and marketable individual in the company, suppliers, partners,

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customers, and improvement and growth throughout the business. The

owner will distinctly define the business vision, mission, and goals and be

knowledgeable in their authority in constructing strategic decisions as

they are responsible for making a path aligned with the business goal.

PROPOSED SALARY

Under the Department of Labor and Employment's current Non-

Agricultural Wage Order, the Minimum Wage Order in Region VII is

₱404.00. As the company's business is in Lapu-Lapu City, Cebu, located in

Region VII, the company will adopt the set minimum wage. Salaries may

change due to economic changes.

Position Annual Monthly Monthly Contribution

Salary Salary
PHILHEALTH SSS PAG-
IBIG
Employee ₱193,320.00 ₱16,110.00 ₱350.00 ₱2,094.30 ₱322.20
1
(Manager)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
2
(Barista)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
3
(Barista)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
4
(Barista)

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Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40

5
(Barista)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
6
(Cashier)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
7
(Cashier)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
8
(Server)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
9
(Server)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
10
(Server)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
11
(Delivery)
Employee ₱145,440.00 ₱12,120.00 ₱350.00 ₱1,575.60 ₱242.40
12
(Delivery)

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PRODUCTION PLAN

PRODUCTION SCHEDULE

The business stall opening is every Sunday to Friday from 7 am to 7

pm, and delivery is available from 8 am until closing time. Employees must

report before the stall opening preparing for product production and

service to the customers. Implementing work shifts for the baristas and

cashiers through the first shift starts at 7 am, and the second begins at 1

pm. Delivery men also have workings shifts, with the first will be from 8

am to 1:30 pm and the second will be from 1:30 pm to 7 pm. Baristas and

cashiers will have a duty time of six hours for service, and delivery men

will be 5 hours and 30 minutes in duty as delivery will commence at 8 am

until 7 pm. Material purchasing is every Saturday, and before the stall

closing time at 7 pm, the area will be in cleaning and sanitation for 30

minutes.

PRODUCTION PROCESS

1. Prepare the raw ingredients such as sago pearls, brown sugar, and

soybeans.

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2. Soak the soybeans in water and blend them with water using the

blender.

3. Strain the blended soybeans and milk out the liquids, making soy

milk.

4. Flavor the soymilk using chocolate, ube, strawberry, or pandan

flavorings, or leave it.

5. Boil the soymilk with the tofu coagulant powder.

6. Let the soymilk and tofu coagulant powder cool naturally, making

tofu.

7. Boil the brown sugar with water until nectar liquid consistency,

making the arnibal.

8. Boil the sago pearls in water.

9. Separate the prepared ingredients into portion cups.

10.Store the portions in the refrigerator at room temperature.

11.Heat or cool the ingredients upon the chosen temperature serving.

12.Fill a plastic cup with the preferred size with alternating layers of

chosen flavored tofu, arnibal, and sago pearls with a hot or cold

temperature serving.

13.Lastly, top the Tahoc with extra sago or Taho ice cream and serve

with a spoon and straw.

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EQUIPMENT REQUIRED

Preparatory to the company's first opening, it requires purchasing

the following equipment to utilize in the business.

 Blender

 Butane gas

 Butane stove

 Cafe table and chairs

 Cash register

 Computer set

 Computer table

 Cooking pots

 Fire extinguisher

 Ladles

 Light fixtures

 Measuring cups

 Measuring spoons

 Mixing bowls

 Portion cups

 Printer

 Production table and chairs

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 Refrigerator

 Saucepans

 Serving trays

 Spatulas

 Trash bin

 Water dispenser

 Whisks and stirrers

SOURCES OF MATERIALS

The sources of materials to utilize in the production process and

business operation will be from the company's suppliers. The supplier of

the primary ingredients of the Tahoc, such as the sago pearls, brown

sugar, and soybean, will be the Happy Soy from Tipolo, Mandaue, Cebu

City. For the Tahoc serving cups, its supplier will be the Cebu Foodstuff and

Packaging from Tipolo, Mandaue, Cebu City. Other ingredients and add-

ons of the Tahoc, such as flavorings and toppings, are accessible and

purchasable directly from supermarkets within Lapu-Lapu City, Cebu. The

selection of the following suppliers goes through careful examination and

analysis, assuring customers that the products are of high quality and

focusing on affordability.

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ESTIMATED PRODUCTION COST

The company's estimation of the product cost stems from the

computation of the labor and expenses of product production. The

computing of the accumulated ingredient and miscellaneous expenses

follows the wage prices of raw materials and equipment for the company's

stability. The calculation of an employee's daily number of produced

products divided by the number of pieces made every day to the direct

materials, labor, and factory overhead. Thus, the company proposed price

of the Tahoc will be ₱59.00 per small (400 ml), ₱69.00 per medium (500

ml), and ₱79.00 per large (700 ml) servings. With these selling prices, the

company could earn profits. Lastly, the heads of the company will stabilize

the company's financial statement.

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OPERATION PLAN

EVALUATION OF SUPPLIERS

Effectively examining suppliers assist in distinctly defining the

requirement of the business for partnerships to prosper within an

environment of transparency and efficiency. With effective

communication and understandable instruction to the business partners,

suppliers will reasonably be responsive to subsequent product innovation

in fostering the efficient progress of the business. It also assists in trust-

building within the partnership as it serves as a connection and foundation

for a secure business relationship. With this, suppliers' and buyers'

reliance on the business will assist in searching for innovative methods of

operation and problem-solving.

PURCHASE PROCEDURES

The company's purchase procedure will follow a multiple supplier

strategy, which entrusts purchasing quality materials from various

certified and entrusted suppliers to a specific aspect of the product.

Multiple supplier strategy also prepares safeguards if one of the suppliers

has difficulties and provides flexibility to manage unforeseeable

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circumstances that threaten the business production capacity. Thus, it

enables to meet peak demands for the producing quality products for the

customer's satisfaction.

STORAGE AND INVENTORY CONTROL

The storage of raw materials will be in a compact storage space

within the business stall. The company will utilize the latest technology to

guarantee that the product's raw materials are high quality for the

customer. The company will also distribute the raw materials to the

business' several departments and ensures that the merchandising is cost-

effective and high-quality. The company will certify that the product's raw

material inventories are not over nor under in supply. The company will

strive to maintain the products and materials, and the collection and

utilization of the materials will be immediate if possible.

SALES PROCEDURES

The advertisement for the company's product, Tahoc, will be online

on social media platforms such as Facebook. The business stall is opening

from Sunday to Friday from 7 am to 7 pm, and the delivery is available at

8 am. Employees must report before the stall's opening for preparation.

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Customers may utilize walking or any transportation as a mode of travel

to the business' location, and they will purchase the product or stay in the

vicinity of the cafe tables and chairs. In alignment with the company's

vision and mission, the company also offers services to individuals

demanding to purchase the product via delivery through the "Tahoc"

social media pages on different platforms, and delivery will be through

take-out bags received in customers' respective homes.

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MARKETING PLAN

PRODUCT

The company's product, Tahoc, is a modernized version of the Taho,

which is distinctly identifiable under the convenience products.

Convenience products require minimum effort from the consumer for

selection and purchasing. It also aligns with the product's goal to fits the

customer's preference yet be convenient for their satisfaction.

PLACE

The business placement is highly essential as it must be appropriate

and convenient for the business and its customers. The company selected

end-users as these individuals who intend to utilize or consume the

products. The company must carefully recognize and identify targetted

end-users to produce products and services that these people require.

The company must aim to maintain its relationships with the end-users

for their satisfaction to continue business with them. The company should

also be updated and follow technological changes to supply end-users

with their required products.

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PRICE

Element of Cost Amount

Direct Labor  12 employees ₱10.00 (per product)
 Monthly salary
 Employment insurance
 Other contributions
Direct  Brown sugar ₱25.00 (per product)
Materials  Chocolate flavoring
 Condensed milk
 Heavy cream
 Pandan flavoring
 Sago pearls
 Soybeans
 Strawberry flavoring
 Tofu coagulant powder
 Ube flavoring
Packaging  ₱10.00 (per
and small (400ml)
Delivery product serving)
 ₱20.00 (per
medium (500ml)
product serving)
 ₱30.00 (per large
(700ml) product
serving)
Factory Factory expenses: ₱10.00 (per product)
Overhead  Electricity
 Internet
 Rates
 Rent
 Water
Factory maintenance:
 Maintenance
 Oiling
 Repairs
 Sanitation
Other miscellaneous
production expenses

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Mark-up 50% as the product is ₱4.00 (per product)

Price perishable.
Selling Price Total  ₱59.00 (per
small (400ml)
product serving)
 ₱69.00 (per
medium (500ml)
product serving)
 ₱79.00 (per large
(700ml) product
serving)

The operation of businesses serves a prime objective of profit-

making through the firms' adopted pricing methods. The basis of the

pricing of the products stems from the cost of its requirements. The value

results from the computed amounts through research and analysis of the

production of raw materials and other expenses. The product marked up

half of its price as it is perishable, resulting in ₱59.00 per small (400ml),

₱69.00 (per medium (500ml), and ₱79.00 per large (700ml) serving.

PROMOTION

 Direct Marketing

Direct marketing is a type of advertising that businesses utilize to

interact with their consumers through direct communication and

distribution to consumers. Direct marketing strategies include online

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pages on social media platforms, online advertisements, websites,

outdoor marketing, Etc.

 Public Relation

Public relation is the art of communication to grow the awareness

and reputation of the business to the masses. It is also to foster the

business relationship with the consumers. Hence, it can vastly assist in the

growth of the company's brand.

 Advertising

Advertising is a marketing strategy that utilizes media to promote

business products and services. Advertising uses traditional media such as

television, radios, newspapers, advertisements, and mail; also digital

media, including social media platforms, search engines, blogs, websites,

and emails.

PEOPLE

 Graduates

The company recognizes and hires graduates as they are clean

slates. Graduates can develop portable skills and dedication to learning

through training of the company for the long-term requirements of the

business. With strategic onboarding programs, the company can guide

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graduates toward managerial positions as they grow together with the

business growth.

 Flat Organization

A flat organizational structure strives to disarrange the top-down

managerial system in most companies. The decentralization of

management serves as the foundation for each employee to take charge

of their role to enhance communication and remove red taping and

bureaucracy. The involvement of the staff in decision-making through

directly conveying their ideas assists in improving the management of the

company. A company embracing this type of system organizes a particular

top-down managerial structure for short-term projects of the events.

 Trained and Skilled Workers

Customer-facing employees require training to develop and

preserve the high quality of service for the customers. The training starts

when the individual is induction into the organization. Induction is the

involvement of a person in the organization's culture and briefing on its

daily procedure and policies, and it also requires the identification of the

individuals. The construction of the training and development plan for the

employees disposes of their personal goals linked to future assessments.

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PACKAGING

The company sought to utilize environmentally healthy disposable

cups with lids for the packaging of the Tahoc for convenience and

affordability while promoting eco-friendliness. The construction of paper

plain Y cups uses eco-friendly paper coated with a thin surface of paraffin

wax to prevent spillage and soakage. It also retains the temperature of the

Tahoc to maintain its freshness and quality whether served dine-in or

takeaway. The business brand name and contact details will be placed on

the cups using sticker labels.

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POSITIONING

Based on the perceptual map, the business' positioning can engage

and compete with these food chains in the chosen location in the opening.

It presents the notion that on the condition that the Tahoc business will

set out and progress for improvements, there are potentialities that it will

surpass or be on the similar level as these mentioned food chains and

anticipate exceeding their ratings.

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FINANCIAL PLAN

Tasty Sippers

PROJECTED INCOME STATEMENT

For the year ended December 31, 2022

Sales ₱431,940.00

Less: Sales Returns, Allowances, and Discounts ₱4,765.54

Net Sales

Less: Cost of Goods Sold

Beginning Inventory ₱194,373.00

Purchases ₱129,573.40

Available Good for Sale ₱323,946.40

Ending Inventory ₱21,597

Cost of Goods Sold ₱345,543.40

Gross Profit ₱86,396.60

Less: Operating Expenses ₱211,693.60

Net Profit Before Tax ₱220,246.40

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