A FEASIBILITY STUDY OF HOMEMADE HEALTHY BURGERS

WITH PLANT-BASED PATTIES AT BARANGAY LIGID-TIPAS, TAGUIG CITY

A Feasibility Study
Presented to the Faculty of the
Business and Management Department
STI College Global City

In Partial Fulfilment
of the Requirements for the Degree
Bachelor of Science in Business Administration
Major in Operations Management

Brian Lee G. Acquiatan

Joanna M. Catipay
Bryan Carlo A. Cruz
Giomet Andrei S. Cruz
Armando E. Dequilla Jr.
Chris Paul Jiro E. Morato

January 2022
 TOPIC PROPOSAL APPROVAL SHEET

This research proposal entitled: A Feasibility Study of Homemade Healthy Burgers with Plant-
Based Patties at Barangay Ligid-Tipas, Taguig City prepared and submitted by Brian Lee G.
Acquiatan; Joanna M. Catipay; Bryan Carlo A. Cruz; Giomet Andrei S. Cruz; Armando E.
Dequilla Jr.; and Chris Paul Jiro E. Morato, in partial fulfillment of the requirements for the
degree of Bachelor of Science in Business Administration Major in Operations Management has
been examined and is recommended for acceptance and approval.

Elaine Rose Goyal

Feasibility Study Adviser

Anthony E. Ramirez
Feasibility Study Coordinator

Renia Matira
Program Head

September 21, 2021

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 ENDORSEMENT FORM FOR FINAL DEFENSE

TITLE OF FEASIBILITY STUDY: A Feasibility Study of Homemade Healthy Burgers

with Plant-Based Patties at Barangay Ligid-Tipas,
Taguig City

NAME OF PROPONENTS: Brian Lee G. Acquiatan

Joanna M. Catipay
Bryan Carlo A. Cruz
Giomet Andrei S. Cruz
Armando E. Dequilla Jr.
Chris Paul Jiro E. Morato

In Partial Fulfilment of the Requirements

for the degree Bachelor of Science in Business Administration
has been examined and is recommended for Final Defense.

ENDORSED BY:

Elaine Rose Goyal

Feasibility Study Adviser

APPROVED FOR FINAL DEFENSE:

Anthony E. Ramirez
Feasibility Study Coordinator

NOTED BY:

Renia Matira
Program Head

January 23, 2022

3
 FEASIBILITY STUDY ACCEPTANCE SHEET

This research proposal entitled: A Feasibility Study of Homemade Healthy Burgers with Plant-
Based Patties at Barangay Ligid-Tipas, Taguig City prepared and submitted by Brian Lee G.
Acquiatan; Joanna M. Catipay; Bryan Carlo A. Cruz; Giomet Andrei S. Cruz; Armando E.
Dequilla Jr.; and Chris Paul Jiro E. Morato, in partial fulfillment of the requirements for the
degree of Bachelor of Science in Business Administration Major in Operations Management has
been examined and is recommended for acceptance and approval.

Elaine Rose Goyal

Feasibility Study Adviser

Accepted and approved by the Feasibility Study Review Panel

in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration

Joy Verano Alan Makasiar

Panel Member Panel Member

Lee Butch Nufable

Lead Panelist

Noted:

Anthony E. Ramirez Renia Matira

Feasibility Study Coordinator Program Head

January 23, 2022

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Table of Contents
TOPIC PROPOSAL APPROVAL SHEET.............................................................................................. 2
FEASIBILITY STUDY ACCEPTANCE SHEET ................................................................................... 4
INTRODUCTION....................................................................................................................................... 7
Background of the Study ........................................................................................................................ 8
Organizational Background ................................................................................................................. 11
Statement of the Problem ..................................................................................................................... 12
Objectives of the Study ......................................................................................................................... 13
Significance of the Study ...................................................................................................................... 13
Scope and Delimitations ....................................................................................................................... 14
Operational Definition of Terms ......................................................................................................... 15
Review of Related Literature and Studies .......................................................................................... 16
Research Methodology ......................................................................................................................... 28
THE MARKETING ASPECT ................................................................................................................. 30
Objectives of the Marketing Aspect .................................................................................................... 30
Industry Analysis .................................................................................................................................. 30
Environmental Analysis ....................................................................................................................... 35
Market Analysis .................................................................................................................................... 37
The Marketing Program ...................................................................................................................... 38
Presentation, Analysis, and Interpretation of Data ........................................................................... 41
THE MANAGEMENT ASPECT ............................................................................................................ 52
Objectives of the Management Aspect ................................................................................................ 52
Pre – operating Period .......................................................................................................................... 52
Project Originators/ Promoters/ Managers ........................................................................................ 54
Project Schedule .................................................................................................................................... 55
Operating Period................................................................................................................................... 55
Form of Business Ownership ............................................................................................................... 56
Internal Organization ........................................................................................................................... 56
THE OPERATIONAL ASPECT............................................................................................................. 60
Objectives of the Operational Aspect .................................................................................................. 60
Product/Service Specifications ............................................................................................................. 60
Raw Materials ....................................................................................................................................... 61

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 Production Process/Service Delivery ................................................................................................... 63
Building and Facilities .......................................................................................................................... 65
Equipment and Materials..................................................................................................................... 67
Labor Requirements for Production/Human Resource Plan ........................................................... 68
Office and Plant Location .................................................................................................................... 70
Production Schedule ............................................................................................................................. 71
Utilities and Waste Disposal ................................................................................................................. 72
Unit Production Cost ............................................................................................................................ 73
THE FINANCIAL ASPECT .................................................................................................................... 74
Objectives of the Financial Aspect ...................................................................................................... 74
Statement of Assumptions .................................................................................................................... 74
Total Project Capital Investment ........................................................................................................ 75
Sources of Capital ................................................................................................................................. 76
Financial Analysis ................................................................................................................................. 76
THE SOCIO-ECONOMIC ASPECT ..................................................................................................... 82
Objectives of the Socio-Economic Aspect ........................................................................................... 82
Social Implications ................................................................................................................................ 82
Economic Implications ......................................................................................................................... 83
SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS............................... 83
Summary of Findings ........................................................................................................................... 83
Conclusions ............................................................................................................................................ 84
Recommendations ................................................................................................................................. 85
BIBLIOGRAPHY ..................................................................................................................................... 88

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 INTRODUCTION

The business was founded based on the growing trend in the community: delicious but
budget-friendly foods. Starting this business by the idea of young entrepreneurs in providing
snacks that will give the consumers the satisfaction that they are looking for without spending too
much money. The idea of this was not just focusing on its taste but the health benefits of the food
also. According to Dr. Liezl Marinay-Atienza, a registered nutritionist and dietician, in her talk at
the 42nd Annual Series of Seminars on Food and Nutrition Researches organized by the Food and
Nutrition Research Institute (FNRI) there are a variety of reasons why Filipinos are hesitant to
consume vegetables and fruits. One issue is the high cost, as well as the possibility of pesticide
contamination and a lack of understanding of their benefits. She also cited a recent survey by
Monitor International, which found that among the reasons for low fruit and vegetable
consumption in Asia are urban migration, busy lifestyles, an increase in the number of people who
live alone and thus have no time to cook because they are usually tired after work, and an
aging/elderly population who also do not have much time to cook.

According to the most recent available data from the National Nutrition Council (NNC),
Filipinos eat only 110 grams of vegetables per day in 2008, down from 145 grams in 1978.
Filipinos are known to be meat eaters because all of their dishes have meat on them whether pork,
beef, or chicken. This is not a hindrance for us, we want to promote plant-based burgers because
excessive consumption of meat can increase the risk of heart disease and high cholesterol. The
way to combat the risks of these diseases is to promote a healthy lifestyle by eating meat in
moderation and consuming the right amount of fruits and vegetables. Thus, the partnership named
“Voorgir” come up with the idea of offering a burger snack that will satisfy the hunger, cravings,
and nutritional needs of its customers at a very affordable price. The business location is in
Barangay Ligid-Tipas, Taguig City. Voorgir offers its product on a digital platform. It is a general
co-partnership business that is managed and operated by the team in terms of its monetary
distribution, assets, and skills to provide a high-quality product and service to its customers.

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Background of the Study

a. Description of the product/service

Voorgir is a new food partnership that creates these meatless, guilt-free plant-based
filled patty burgers. This one is not a green light for vegans since it uses mayonnaise, eggs,
cheese, and ordinary burger buns. What does the “V” in Voorgir stand for? It’s Veggies!
This burger uses homemade plant-based patties with a special sauce that you can enjoy
closely like your ordinary burger which is healthier. The partnership made the spelling
unique to make it look eye-catching despite that it's one word. Voorgir is very affordable
that even you don't have lots of money in your pocket, it is Voor-friendly. The partnership
aims to incorporate vegetables into the lifestyle of the people by making this burger
healthy, affordable, and accessible especially in this new normal.
The plant-based patties are not new in the food industry, it is introduced by many
known same-line businesses. Some of their patties are procured in other countries by their
suppliers but Voorgir’s patties are homemade with its special spices and sauce. Voorgir
offers two (2) kinds of plant-based burgers: the Aubergine Burger and Soy Bean Burger.
The business gives the importance of having a healthy snack. If people choose nutritious
snacks, snacking will also help them meet their nutrient needs for the day.

b. Organizational type
The business agreed to contribute equally for their investment capital and form a type of
business known as general co-partnership. General co-partnerships are partnerships formed
by persons that are not common by profession but have the aim to establish a business with
the same goal. Deciding that the goal of the said business is to offer nutritious snacks that
are worth the buy. The organization begins with the Chief Executive Officer followed by
other executive departments, who have come up with innovative products. Each role has
its responsibilities in different areas of the business. They managed and operated the
business in terms of its monetary distribution, assets, and skills to provide a high-quality
product and service to its dear customers. See the picture below:

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 Figure 1: Organizational chart of Voorgir partnership

c. Organizational form
Voorgir Partnership has a functional organizational structure. The figure shown above is
the organizational structure from top to lower management who would run the partnership.
A functional organizational structure is a business structure that groups employees by
specialty, skill, or related roles. It is based on levels of hierarchy that include different
departments, under the direction of designated leaders. Businesses commonly operate
under a functional structure because it groups people who have similar knowledge, and
when used in a team environment, helps companies achieve their goals. From the highest
position down into different departments, the partnership divided its people into 6 roles
based on the knowledge, skills, and resources that they have as an individual.

d. Graphic identity
i. Voorgir Logo
The business designed its logo based on its connection to its product offer and food
marketing strategies. As you can see, the team choose red, orange, yellow, brown,
and green colors because they believe in color psychology in food marketing.
Having bright colors can attract people to come. Red is the color most used by fast-
food chains, followed closely by yellow and orange. Yellow and orange are colors
that make people feel hungry. The color red is associated with emotion and passion.

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 So when one sees red combined with yellow and orange, they become passionately
hungry.

ii. Actual Product

iii. Slogan
“Let’s Veggien!”

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Organizational Background

a. Vision - To be one of the most profitable businesses that offer plant-based burgers in the
Philippines through delicious, quality products while working toward the greater good for
our employees, community, and environment.

b. Mission – Voorgir offer homemade reasonably priced quality burger, served quickly in
clean surroundings. They want to provide a nutritional snack that can improve the eating
habits of its consumers and give the highest quality of customer service delivered with a
sense of friendliness, individual pride, and partnership spirit on a digital platform.

c. Goals and Objectives

 To serve our customers the best plant-based burger and services that a fast-food
partnership could provide. To achieve this, Voorgir will invest in its product
development, innovation and research. The partnership also accepts suggestions,
criticism, and customer complaints seriously in a positive way.
 To maximize profits by producing burger products at a reasonable price. By doing
this Voorgir will be able to keep a competitive advantage over their competitors.

d. Values Statement
 Personal Commitment
All of our employees are encouraged and supported to maintain the greatest
levels of professionalism, personal ownership, and entrepreneurial spirit. We will
train, support, and apply our cultural beliefs in the partnership to reach our common
goal.

 Teamwork and collaboration.

Voorgir values its partnership and communication with suppliers,
employees, customers, community, and the government based on integrity,
cooperation, openness, and mutual gain.

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  Change
Voorgir’s slogan “Let’s Veggien!” aims to support a change in the eating
habits of the people by providing an alternative for meat burgers that is guilt-free
and nutritious.

Statement of the Problem

This section presents the statement of the problem of the five (5) following aspects that will be
answered in the succeeding chapters.

a. Marketing Aspect
 Who are the target markets?
 What are the marketing strategies that are applicable and effective that will attract
customers to buy “Voorgir” in this time of new normal?
 What pricing strategy that the business will use in their products?
 What are the possible factors that may affect the supply and demand of the
product?
b. Management Aspect
 What kind of business is Voorgir?
 Who are the project originators that are sources of the capital?
 What form and type of organization that the business will use to efficiently
manage the business?
 How many employees are needed and what are their responsibilities?
c. Operational Aspect
 What are the raw materials needed in making plant-based burgers? Including the
direct and indirect materials.
 How does Voorgir’s production process look like?
 What is the floor plan and location of the business?
 What are the labor requirements for the production?
 What is the production schedule of the business?
 How does the Voorgir manage its waste disposal?
 What is the unit production cost of the burgers?

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 d. Financial Aspect
 How much capital investment is needed to establish this kind of business?
 What are the projected income, cash flow, and expenses of the business in the
next 5 years?
 How much profit does the business earn for the next 5 years?
 When is the projected return of investment based on the financial timeline?
e. Socio-economic Aspect
 How does the business affect the social and economic aspects of the community?
 How will the business help the community and economy?
 How will the business affect its environment?

Objectives of the Study

This study aims to know the possibility, efficiency, and technicality of the business in
establishing a plant-based burger partnership in the market. The young entrepreneurs want to
identify and analyze the different aspects of the business. Thus, to determine if “Voorgir” will be
feasible or not.

Significance of the Study

The study is committed to benefitting the following:

 Consumers.
They are the ones who will benefit the product the most if the Voorgir business will
establish successfully. It is a plant-based burger so it guarantees to provide a nutritious
snack that will satisfy their hunger and nutritional needs for the day. It is a great alternative
for meat burgers especially if the consumers are health conscious and want another option.
First, the Aubergine Burger is eggplant-based, it can provide at least 5% of a person’s daily
requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins
and minerals. Second, the Soy Bean Burger is tofu-based, tofu is made from soybean curds,

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 naturally gluten-free, and low in calories. It contains no cholesterol and is an excellent
source of iron and calcium. It is one of the sources of protein. Both product benefits are
cited in Medical News Today.

 Local Farmers
Local farmers are the one that needs to be supported by businesses. They can also benefit
from this study by being a direct supplier of the Voorgir Partnership. It will help them in
their financial needs to support their family and to continue their work as farmers. The
business doesn’t want to import products because they want to maximize their profit and
have fresh crops that have lesser fertilizers from the farmers

 Researchers.
The gathered information in this paper will contribute to the field of study with a parallel
coverage topic of focus as this study. The researchers would be able to hold more grounds
for the improvement of their respective studies.

Scope and Delimitations

The focus of this study is the feasibility of the plant-based burger “Voorgir” in Barangay
Ligid-Tipas, Taguig City. The researchers will conduct online surveys limited to people living in
the chosen barangay. The variables to be considered are the food preferences of the people and
their perspective towards burgers with plant-based patties. The researchers will use random
sampling in choosing their respondents. Additionally, the traits that are to be considered as
dependent factors are age, gender, and occupation. The paper delimits any unmentioned factors
above, hence, the study would focus only on the feasibility of the burgers with plant-based patties.

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Operational Definition of Terms

1. Plant-Based Patties - is designed to look, cook, and satisfy like beef. This is the main
product of our study.
2. Flexitarian - The flexitarian diet is a combination of the words “flexible” and
“vegetarian.” It's a cross between full vegan and vegetarian with the ability to enjoy
animal products every so often.
3. The pan-Seared - technique relies on high temperatures to add delicious texture on the
outside of meat, fish, or vegetables.
4. Dietary - the kinds and amounts of food available to or eaten by an individual, group, or
population.
5. Lab-grown - muscle tissue is produced from animal stem cells. A culture of these cells is
bathed in nutrients and growth factors, along with an edible scaffold to support the
development of 3D structures. When they grow and proliferate the cells form fibers of
muscle tissue.
6. Vegetable-based - Having plant matter, especially vegetables or vegetable products, as a
chief constituent or base.
7. Non-vegetarian - is an Indian English word that is used to refer to food items containing
meat, and sometimes, eggs. It also refers to a person who eats meat, as opposed to a
vegetarian.
8. Pea protein - Pea protein is a type of food. It is a source of protein derived and extracted
in powder from the yellow and green split peas, Pisum sativum, classified in the legume
food group.
9. Meatless - dishes, meals, and diets do not contain meat.
10. Dietary fiber - also known as roughage or bulk, includes the parts of plant foods your
body can't digest or absorb.
11. Homegrown - grown or produced at home or in a particular local area homegrown
vegetables homegrown films.
12. Nonmeat - not being, consisting of, or containing meat nonmeat protein sources a
nonmeat diet.

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Review of Related Literature and Studies

This chapter is composed of related literature and studies that are obtained through in-depth
research by the researchers. It will help the readers familiarize themselves with the necessary and
relevant information to understand the peasant study.

Locale Literature

According to Rappler.com (Feb. 1, 2021), a Plant-based or vegetarian diet is widely

acknowledged as one that provides a host of health benefits including a lower risk of developing
coronary heart disease, high blood pressure, and diabetes, as well as increased life span. Aside
from this, a plant-based diet is also part of the lifestyle of many animal rights advocates. By
eliminating animal meats and by-products as a source of food, they can take steps in ensuring that
the food system is more just and compassionate to animals who are often treated as mere
commodities. Sustainability is also one of the reasons people choose this diet. Because the
production of plant-based products uses fewer natural resources, such as energy from fossil fuels,
it is less taxing on the environment. With health and care for the environment we live in becoming
some of our primary concerns – especially over the past year – fast-food restaurants all over the
world have taken steps to meet the market demand for plant-based food.

As reported by GMA Network (published on September 18, 2021) The restaurant chain
partnered with Beyond Meat for yummy burgers That there is another plant-based burger option
available to vegetarians residing all through the Philippines is like manna from heaven. Kenny
Rogers is finally making available its plant-based burger to all its outlets nationwide. The
restaurant chain has partnered with world-renowned plant-based meat producer Beyond Meat for
a plant-based lineup headlined by the delicious Beyond Burger. The Beyond Burger consists of
the popular Beyond Meat plant-based burger (P295) patty topped with fresh lettuce, tomato,
cheese, and mayo sandwiched between two toasted buns.

Century Pacific Food Inc., Jennifer B. (2021) found out that one of the leading branded
food manufacturers in the country, launched its meat-free products in convenience store chain 7-
Eleven to reach more customers. CNPF vice president and general manager for refrigerated food
Nikki Dizon said the move is part of the partnership’s strategy to make its plant-based unMeat
products more accessible to buyers. “Our goal is to democratize plant-based food alternatives by

16
making plant-based eating easy – easy because of its great taste, affordability, and widespread
availability. We believe our partnership with 7-Eleven is a big step forward in providing our
consumers with convenient access to ‘unMEAT’,” Dizon said. 7-Eleven, operated by Philippine
Seven Corp., is the largest convenience store chain in the Philippines with over 3,000 outlets
nationwide. It is the first convenience store chain in the Philippines to launch a 100-percent meat-
free menu, which consists of the unMEAT Burger and Burger Steak Rice Meal, all made with 100-
percent plant-based patties that look, taste, and feel like real meat. The study of Anne A. (2021) of
Philippine Daily Inquirer (perfection is the real deal—some even ‘bleed’ like your typical beef
burger all plant-based foods are made equal. The pandemic had people cruising down refrigerated
grocery aisles in search of meat alternatives. But just because a food is labeled vegan, or vegetarian
doesn’t necessarily mean it is healthy. It’s easy to see why companies are cashing in on the plant-
based food trend. A report in Eco-Business said that since the lockdown, plant-based meat sales in
the United States jumped 261 percent, while in Europe, 39 percent of global sales accounted for
meat substitutes. Plant-based manufacturing companies are now keenly observing the new frontier:
Asia. Just recently, the Singapore Food Agency approved sales of Eat Just “chicken” nuggets,
becoming the first country to approve lab-grown chicken nuggets. We now have Impossible Food
products (Burger King’s plant-based patty is manufactured by Impossible Food), Beyond Meat,
Omni Meat.

Nica R. (March 4, 2021), State that health has been at the forefront of everybody’s lives
now more than ever, a big part to consider is being mindful of what is eaten and understanding
how it affects the mind, body, and environment. UnMeat’s burgers, nuggets, sausages, and minced
meat promises flavors that look and taste real meat. A lot of people have been turning to plant-
based diets — vegan, vegetarian, or flexitarian — for their great effects on the mind and body. It
continues to be popular in the Philippines, with more restaurants offering non-meat options as well
as food companies producing plant-based products. Seeing a high demand for healthy yet
affordable products, Century Pacific Food, Inc. launched unMEAT, a range of plant-based frozen
food that looks, feels, and tastes just like meat. “There are many reasons for going plant-based —
health and nutrition, environmental sustainability, and animal welfare. Instead of convincing the
population to completely skip the meat, there’s the growing push to reduce the intake of animal
products,” related Nikki Dizon, General Manager of Century Pacific Food, Inc. To continue the
partnership’s mission of providing healthier and affordable food products, the team first tested out

17
whether Filipinos would enjoy plant-based food. They served their take on healthy burgers called
Good Burger through their sister partnership Shakey’s. With that, they knew that it was important
to provide plant-based food to more Filipinos at home. “The appeal of plant-based products to
many non-vegetarians and non-vegans is creating a huge market. And we believe healthy can be
tasty. At the end of the day, our goal is to be able to share the unMEAT promise of an unbelievably
good and undeniably delicious, 100 percent plant-based experience with as many people as
possible,” the executive added. Starting with burgers, minced meat, sausages, and nuggets, these
products have zero trans-fat, preservatives, dairy, and cholesterol. They are also high in fiber as
well as a high source of protein, all without using any animal products. Made with soy meat and
seasonings like salt, vinegar, soy sauce, onions, and oil are added to give these goods meat-like
flavor.

As stated by Bob sims (March 05, 2021) MANILA, PHILIPPINES – Century Pacific Food,
Inc. has launched a new competitor in the plant-based burger category — unMEAT. Formulated
with non-GMO ingredients, the unMEAT burger contains 230 calories and 17 grams of protein
per serving with no cholesterol or trans-fat. The patties are made with soy protein, vegetable oil,
onion, wheat, salt, vinegar, and soy sauce. “Our legacy is rooted in providing quality proteins
across several food categories, from dairy to plant-based," said Gregory Banzon, chief operating
officer of Century Pacific. "This is only the beginning of our commitment to delivering delicious
and affordable plant-based options.” Century Pacific teamed up with Symrise Group to develop
the flavor profile and clean label of the burger, according to the partnership. “Century Pacific is a
disruptor in the food industry, with a proven track record of delivering products consumers crave,”
said Lionel Flutter, president of Asia-Pacific for Symrise Flavor. “There are many products in the
plant-based space, but not many carry a clean label, as this is quite challenging to do. Symrise has
extensive experience in creating the right taste from natural materials, so we were able to partner
with Century Pacific to create the cleaner label of a product that consumers desire.” The unMEAT
burger will make its first US appearance on the menu at Jeepney, a Filipino gastropub in New
York. “I love that the plant-based category has gone mainstream recently, changing perception
and behavior,” said Nicole Ponseca, chef, founder, and chief executive officer of Jeepney. “We
have seen some incredible flavor profiles enter the market and completely disrupt it, and I think
unMEAT is only going to further that disruption.”

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 According to John Legaspi (June 09, 2021), Going vegan has been among the hot topics
debated all over the world. For years, animal activists have been protesting to urge people to adopt
a more ethical diet, sparing animal products from their plates and devouring nothing but ethically
sourced food. That is seen as a great challenge among meat-loving individuals. And it is hard to
blame them when throughout their living years, they found comfort in the medium-rare steaks,
roasted poultries, and a smorgasbord of seafood delights. But to make that happen, food brands
and restaurants should not just go meat-free but give diners plant-based alternatives that will give
them the same satisfaction they get from animal products. Homegrown food brand but better sees
that as well as the best first step toward converting people to a greener diet. With its sustainable
and ethical initiative, the brand is dedicated “to contribute to the limited plant-based options in the
fast-food scene.” “We are leaning into environmental impact,” founder and chief creator Christine
Cruz tell Manila Bulletin Lifestyle. “We Filipinos consume fast food on the average of two to three
times a week. Given how detrimental the process to produce meat is and its contribution to carbon
emissions, we were challenged to create a possible solution. To help lessen the possible impact
with great-tasting plant-based fast food, we created all our products in-house from patties to
chicken sauces, and more. We know that comfort food can be the easiest solution.” Established in
2019, but better serves a healthy and sustainable food line, which is described as “fast food for
all.” Its menu set features a range of vegan burgers mimicking beef, fish, and chicken with
ingredients like tofu and mushrooms. It also serves plant-based mac and cheese with bacon (vegan
bacon), not dog sandwiches, and veggie chickens made of deep-fried jackfruit, among others.
Looking at the food images alone, you can’t tell their difference from the real thing. Its flavors as
well earn them a great digital following as the plant-based movement rises in the duration of the
pandemic in the country.

According to Sally Ho (October 23, 2020), Stephen Michael Co is the co-founder and CEO
of WTH Foods – aka Worth the Health – the first homegrown plant-based meat startup in the
Philippines. Having recently joined Big Idea Ventures’ (BIV) latest food tech accelerator program,
the partnership is set to make waves with its plant-based sustainable meat alternatives that target
the taste buds of Filipinos and the wider Asian market. We recently had the opportunity to sit down
with Stephen, who shared with us the story behind WTH Foods, what the young food tech now
working on, and what’s in store for the future. Greggy H. (2019) states that HAMBURGERS have
always been synonymous with beef. What fast-food burger chain has not claimed that their patties

19
are made with 100 percent pure beef? A thick, juicy, and savory hamburger is comfort food for a
lot of people. And those beef patties are an excellent source of muscle-building protein. On a recent
trip abroad, I had the chance to visit a grocery and stumbled upon the vegan section, which carried
the Beyond Burger brand. Having previously heard of this product, I purchased a couple of packs
to bring back home to Manila. The game plan was to freeze the burgers for a few days, place them
inside an insulated bag, pack them in my check-in baggage and refreeze them once I reach home.
What makes Beyond Burger patties unique is that they are entirely plant-based. No animal was
slaughtered to give you the 20 grams of protein that each patty contains. Hamburgers and plants
are two words that seemingly don’t belong in the same sentence. How the makers of this product
have managed to come up with a plant-based burger that somehow manages to taste like a real
hamburger is remarkably perplexing. Those wanting to build lean muscle mass are always focused
on getting enough protein in their diet. We all know by now that if we want to maximize gains
from a weight training program, we need the right amount of protein to fuel muscle growth. The
more popular protein sources have always been animal-based—beef, chicken, pork, fish, and
whatnot. However, for nonmeat eaters, a wide variety of plant-based proteins can also be availed
of. And this product is proof of that. Pea protein isolate is the main protein source of Beyond
Burger. Other listed ingredients include canola oil, refined coconut oil, and water. Trying out
Beyond Burger myself after taking it home, I pan-seared the patty for a few minutes on each side.
Just like a beef burger, it changed color while cooking and had the same savory aroma. Indeed, the
texture and flavor did resemble that of a beef burger patty. It was juicy and tasted better than some
burgers that I’ve tried. Each patty contains 270 calories, roughly the same amount for a beef burger
of the same size (4 ounces). I discovered that Beyond Burger is available in the Philippines through
a local distributor, Pristine Solutions Inc., which sells Beyond Burger per case of 42 patties. The
price per case is P12,320 or roughly P293 per patty. Quite steep, but if you consider the effort that
went into making a vegetable taste like a burger, then it just might be worth it.

Kara S. (2020) stated in her article, While many vegetarian and sustainable restaurants have
been serving plant-based dishes in the Philippines for a few years now, it seems like big-name fast-
food joints are making the shift and offering healthier alternatives on their menus. Over the past
few months, we’ve seen several mainstream fast food joints launching meat-free burgers. With
multiple branches, wider reach, more affordable prices, and presence on delivery platforms like
Grab Food and Lala Food, the meat-free items are now more accessible for average consumers

20
stuck at home. Here are just a few fast-food joints in the Philippines now offering plant-based
burgers for home delivery. Burger King Philippines recently unveiled its Plant-based Whopper in
the Philippine market, which was immediately met with good feedback and interest from the
public. Originally debuted in the U.S. in 2019 as the “Impossible Whopper,” the signature
Whopper in the local market makes use of a non-meat patty from Australia’s No. 1 plant-based
partnership V2Food. The burger’s patties are made mainly with soy proteins, but the burger has
the same smoky, flame-grilled meat as the regular Whopper we know and love. Unfortunately, this
is not a burger for vegans, as it’s prepared on the same grill used for beef patties (which may
explain the excellent flavor and smokiness). It also contains regular cheese and mayo, but it’s a
good option for those who want to reduce their meat consumption. With a price point starting at
just P89 for the Junior Plant-Based Whopper and P175 for the Regular Plant-Based Whopper, this
burger is worth trying. Make sure to order some onion rings on the side. Burger King’s Plant-based
Whopper was launched on November 16 in all Burger King Metro Manila branches and can be
delivered via Grab Food, Lala Food, and other delivery platforms. It will be heading to provincial
branches nationwide soon. Vaughan R. (2020), found out that Asians may be changing dining
habits as they rediscover the joy of eating at home because of community lockdowns amid the new
coronavirus pandemic, the Filipinos’ preference for dining out seems to remain largely unchanged,
according to a study. The study also indicates that Philippine restaurants that lost their customers
could expect them back once quarantine restrictions are lifted. With many restaurants still closed
and others operating only for takeout and delivery, Asia is seeing big changes in the way people
eat changes that could remain permanent, even after the pandemic is resolved, says the recent
report “COVID-19: Where are consumers heading?” by US information, data and measurement
partnership Nielsen.

A research result of Dr. Rocio Medina (2021) from PREMIER global nutrition partnership,
Herbalife Nutrition, recently released findings from the 2020 Diet Decisions Survey, which
revealed that Filipino consumers are eating better. Among those polled, 53 percent said they have
started eating more fruits and vegetables and 43 percent ate more plant-based food. Among the 11
Asia Pacific markets surveyed, the Philippines also ranked highest (62 percent) in their openness
to plant-based foods/meatless options. The survey, which polled 8,000 consumers in eight Asia
Pacific markets, including Australia, Indonesia, Japan, Malaysia, Philippines, South Korea,
Taiwan, and Vietnam, also shed light on the motivations behind the consumers’ recent dietary and

21
lifestyle changes, to inspire more people to adopt better nutrition and lifestyle habits to improve
their overall well-being now and into the future. “These results are a good sign that Filipinos are
becoming more mindful about their health. Making healthier food choices and becoming more
open to plant-based and meatless options and staying physically active, are great ways to start
combating obesity, which has been rising worldwide,” said Dr. Rocio Medina, vice chairman and
member, Nutrition Advisory Board, Herbalife Nutrition.

As stated in the article of e-Conomy SEA (2020), A report titled “e-Conomy SEA
(Southeast Asia) 2020”—jointly released by Google, Temasek, and Bain & Co.—described the
current situation of the digital economy as “resilient and racing ahead [at full velocity].” This study
was based on an online survey that ran from Aug. 18 to Sept. 9. In the Philippines alone, they
observed that food delivery and e-commerce were going strong with growth rates of 48 percent
and 58 percent year-on-year, respectively. And, as observed elsewhere in the region, Filipinos have
made the “flight to digital” and are “online with a purpose.” “In the Philippines, given the extensive
COVID-19 lockdown periods, users went online searching for solutions to their sudden, new
challenges,” the report said. “A significant number tried new digital services: 37 percent of all
digital service consumers were new (slightly higher than the Southeast Asia average), with 95
percent of these new consumers intending to continue their behavior post-pandemic.”

Foreign Studies

According to Tarrega, A., Rizo, A., Murciano, A., Laguna, L., & Fiszman, S. (2020). Meat
consumption is rooted in the culture of Western countries. However, high levels of meat
consumption, particularly red and processed meat, have negative impacts on human health and the
environment. In the last decade, a large body of research has aimed to analyze several aspects of
this so-called “meat paradox”. Many of these studies deal with sociological and psychological
aspects of meat consumption. Some examples are studies on drivers for meat consumption and
factors influencing meat consumption and meat consumption reduction (such as social, temporal,
and situational aspects of gender, race, ethnicity, location of residence, and social class. Other
studies have focused on identifying and characterizing consumer segments with varying degrees
of willingness to make changes in their protein consumption in the short term. Regarding the
efficacy of messages in reducing future meat consumption, the relevance of framing and the
emotional vs. informational appeals have been studied. Other factors that have been investigated

22
include those involved in encouraging behavioral change, such as attitude, perceived behavioral
control, personal norms and problem-awareness, consumer attitudes and behavior towards meat
consumption concerning environmental concerns, and the role of the dominant food retail
infrastructure in favoring or not favoring meat alternatives. On analyzing this literature, there is
widespread agreement that health, the environment, and concerns about animal welfare are the
main motivations for people to reduce their meat consumption. Urquijo Pedroza, A. M. (2020)
also found in their research that globally animal protein is contemplated as one of the essential
parts of a balanced diet, contributes to valuable nutrients -including iron, zinc, and vitamin B12,
which are crucial for the growth and development of the human body. Because of this
consideration, the consumption of animal protein has significantly increased in the last 50 years,
and it raises various health and environmental issues, as well as moral concerns regarding farm
animal welfare. The awareness about food security and the challenge of an ever-growing world
population has encouraged many companies in the food industry to search for new sustainable and
environmentally friendly food sources. It goes towards the current purpose of the consumers to
incorporate more plant-based proteins in their regular diets. Diverse plants have been widely
studied and used as protein sources such as grains, seeds, leaves, and pulses.

Van Loo, E. J., Caputo, V., & Lusk, J. L. (2020) found that there is increasing criticism of
animal agriculture, from environmental, animal welfare, and public health perspectives. Livestock
production is estimated to be responsible for 14.5% of greenhouse gas emissions. In the United
States, all of the agriculture contributes to about 9% of greenhouse gas emissions and beef cattle
represent about half of that. The rearing of farmed animals and especially the intensification of
animal production systems leads to farm animal welfare concerns among consumers. Additionally,
it has been argued that high levels of red and processed meat consumption are associated with
adverse health outcomes. As a result of these concerns, many national food-based dietary
guidelines advise consumers to reduce meat consumption. The introduction of plant-based and lab-
grown meat alternatives in the marketplace could represent one option for consumers who wish to
comply with these guidelines. This study explores US consumer demand for alternative meat
products across different information settings.

According to Curtain, F., & Grafenauer, S. (2019). Food choice is strongly linked with
human health and the health of our environment, with excessive meat consumption often viewed

23
as detrimental for both factors. Globally, agriculture and food production are responsible for more
than 25% of all greenhouse gas (GHG) emissions, with effects widely varied based on food type.
It is well-accepted that animal-based foods have a greater environmental impact than plant-based
foods, emitting more GHG, requiring more land and nitrogen, and impacting terrestrial and aquatic
biodiversity. Ruminant meats (beef and lamb) are considered of greater consequence than eggs,
seafood, poultry, and pork and global meat consumption has increased 58% over the past 20 years
to 2018. Consumption, now at 360 million tonnes is accounted for through population growth
(54%), and the remainder is due to increased consumption, which is expected to increase further.

According to the research of Eline M. (2021). The quantities of meat that are consumed
nowadays, pose a major strain on the planet. In the past decades, the consumption of animal
products has risen tremendously due to our changing consumption patterns. As a result, our earthly
resources are being vastly depleted at a terrifying pace, a pace our planet cannot keep up with.
Deforestation, low animal welfare, and the great amount of land- and water use are part of the
consequences, to name a few. The production of livestock takes up about 30% of all land surface
area and is accountable for approximately 19% of all greenhouse gas emissions. Vegetable-based
proteins, however, have a much smaller impact on the environment. A change in our production
and consumption of animal products is necessary and inevitable if we want to preserve our planet.
This necessity has caused new industries to arise and new technologies to be developed. Especially
the industry of meat replacers has been booming. Meat replacers in any shape or form can be found
on the grocery shelves now. The technology for creating better meat replacers is growing quickly
and even lab-grown meat is being developed. This ‘in vitro meat is produced by taking a single
cell of the muscle tissue of a cow for example and replicating it to produce animal tissue. The
products are available, however, a large percentage of consumers are still unwilling to reduce their
meat consumption. This could be due to many reasons such as social norms, habit, availability,
price, taste, and attractiveness, amongst other things. Margaret Cornelius (2021) states that the
emergent meatless meat industry has sparked interest among consumers, investors, farmers, and
meat companies alike. The question many are asking is, to what extent will meatless meat replace
animal meat in the American diet? Agricultural researchers have identified several factors that will
influence meatless meat’s competition with livestock: consumer acceptability of the products,
whether the industry can produce the products at scale, how the industry prices its products, and
how regulatory bodies will treat plant-based meat. Another factor, yet to be researched, is how the

24
livestock industry will respond to competition from meatless meat. The objective of this thesis is
to outline the challenges that meatless meat will face in competition with the livestock industry
and to use a case study of the beef industry to estimate price and supply changes that could occur
if plant-based meat captured some of its markets.

According to Tuomisto, H. L. (2019). One possible solution is substituting meat with

plant-based alternatives. Nonetheless, despite the increasing availability and quality of vegetarian
meat substitutes, the consumption of livestock products is still increasing. Dietary preferences
change slowly as food consumption is tightly associated with complex social and cultural factors.
The human preference for meat is also hard-wired as meat has a higher nutritional value than most
crops, vegetables, or fruits. This evolutionary predilection explains why eating meat provides more
satisfaction compared to plant-based food and why so many people find it difficult to adopt a
vegetarian diet. Recently, a range of plant-based products has become available that try to mimic
the texture and consistency of meat to promise similar satisfaction. Yet, regardless of the
increasing sophistication of these products, only a small percentage of consumers are willing to
replace a substantial percentage of their meat consumption.

Bryant, C., Szejda, K., Parekh, N., Deshpande, V., & Tse, B. (2019) found that
conventional meat produced by rearing animals is associated with a range of important global
problems, including greenhouse gas emissions, deforestation, and freshwater consumption. In
recent years, there has been increasing interest in alternative ways of producing meat. Clean meat
is produced by culturing animal cells in a suitable medium, whilst plant-based meat is made
directly from plant materials. In the future, the wide-scale production of clean meat without
animals will help alleviate many of the ethical, environmental, and public health issues associated
with meat production today. Similarly, plant-based meat is becoming an increasingly viable
alternative to conventional meat as quality improves and these products become more mainstream.
However, the benefits of these products will only be realized to the extent that they displace
demand for conventional meat. With much of the forecast 73% rise in demand for meat by 2050
coming from developing countries, there is a concerning lack of research on consumer acceptance
of clean and plant-based meat outside of the West.

According to Chaudhary, A., & Tremorin, D. (2020). Plant-based sources of protein

typically have much lower carbon, water, and land footprints than animal-based sources of protein.

25
Pulses are one of the major plant-based protein foods shown to have both environmental and
nutritional benefits. At the farm level, most pulses do not require irrigation and are well suited for
semi-arid, water-scarce regions. Pulse crops can fix atmospheric nitrogen and thus reduce nitrogen
fertilizer requirements leading to reduced risk of nitrogen emissions to water and lower greenhouse
gas emissions. In addition, incorporating pulses such as peas or lentils in the crop mix can improve
soil health, yield, and protein content of the next crop. Per serving, pulses contain high amounts
of essential vitamins, minerals, protein, and dietary fiber, and contain no cholesterol and little fat.
The consumption of beef and animal meats also has nutritional benefits, as meat contains high
amounts of balanced protein, B vitamins, and minerals like iron and zinc per unit serving. At the
dietary level, replacing a portion of meat with pulse-based food into daily diets can simultaneously
reduce environmental impacts and improve nutritional outcomes worldwide and this needs to be
assessed at a country and individual level. Following He, J., Evans, N. M., Liu, H., & Shao, S.
(2020), Plant-based meat alternative (PBMA) has become one of the hottest topics in the academic
community, and thus original research articles and review papers outlining different emphases on
this topic have been published. For example, summarized the key technological developments for
plant-based meat analogs, with a focus on the structuring processes. Hu, Otis, McCarthy and
Smetana, Mathys, Knoch, and Heinz used life cycle impact assessment techniques to evaluate the
sustainability of plant-based meat products. The health benefits and the consumer of PBMA have
also been surveyed and reviewed. However, it is believed that an inclusive review of PBMA is
currently lacking in published literature. To provide the general picture of the current situation of
scientific research on PBMA and therefore identify the gaps to determine future research
opportunities, related scientific literature that published in the past two decades were searched in
Agricola databases and CAB databases. The literature was then summarized into four aspects, that
is, the driving forces for PBMA development, it's history, manufacturing, and consumer attitudes
toward PBMA. Our perceptions on each aspect were then provided along with our general opinions
on this topic.

As stated by Matt Ellsworth (March 17, 2020), Charm pricing is a common strategy to get
consumers to buy a product or multiple products with certain prices. So then, what is charm
pricing? Charm pricing, also known as psychological pricing, is a pricing strategy that uses odd
numbers often nines to demonstrate perceived value to shoppers and convince them to buy. For
example, this pricing strategy is often identifiable by a price ending in 99 cents instead of a round

26
number, such as $3.99 instead of $4.00. Technically speaking, the savings of 1 cent in the above
example isn’t great. However, consumers perceive the savings as much greater, potentially
latching on to the first digit instead of the last. They might also believe the specific price
demonstrates greater value or a markdown. These are a few reasons why charm pricing works.
Consumers are looking for any type of deal or savings they can get, and a lower price is a lower
price even if the difference isn’t great. Furthermore, many shoppers buy based on emotions. They
want to feel like they’re getting deals, either against a similar brand or a different retailer. Pricing
something at $19.95 instead of $20.00 plays into those emotions. There’s also the promotional
aspect of it. Prices that end in nines or other numbers are often indicative of sales. That means the
shopper is getting a good deal, especially if they buy now. Who knows? Maybe the price will be
higher the next time they check. In their minds, this is the value-buy, not the expensive option.

According to The Lancet (2019), the report concluded that a dietary shift toward plant
foods and away from animal products is vital for promoting the health of our planet. A global shift
to a plant-based diet could reduce mortality and greenhouse gases caused by food production by
10% and 70%, respectively, by 2050. According to one climate change calculator, eating 75 grams
of beef, a typical fast-food hamburger daily for a year contributes greenhouse gas emissions
equivalent to driving a car 7,196 miles, that’s crossing the United States about 2.5 times. Thus,
these studies supported the aim of the business to reduce its impact on the environment by
promoting homemade healthy burgers with plant-based patties.

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Research Methodology

The study team used a variety of techniques to gather information to support the study.

a. Research Design
The researcher used a qualitative kind of survey questionnaire to collect the data from the
target market. It contains demographic, closed-ended, multiple-choice, dropdown, rating
scale, and matrix type of questions that are related to the proposed business product.

b. Sampling Method
The researcher used random sampling. Respondents are randomly selected from the area
as the survey questionnaires are distributed to them through a google form link.

c. Respondents
The respondents of this study are the people residing in Barangay Ligid-Tipas, Taguig City
to answer the survey questionnaires. As the result, a total of 77 respondents did answer the
survey questionnaire out of 10,361 population.

d. Research Instruments
The instrument used in the study is survey questionnaires made in Google form, which also
serves as the main tool in gathering the data to avoid physical contact and to follow the
health protocols. The researcher's choices of question are based on the needs of their study.
The answer option is supported by research and articles related to the proposed food
product and questions.

e. Data Gathering
The data will gather using the ready-made result of the survey in Google Form. The
questionnaire is distributed online through social media with its shareable link.

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GOOGLE DOCS SQ LINK:
29
https://forms.gle/akGC87VwaMMhuVN67
 THE MARKETING ASPECT

Objectives of the Marketing Aspect

Marketing is very essential for business growth. This is because it helps in the sale of a particular
product or service. Any business's bottom line is to make money, and marketing is a critical
channel for achieving that goal. Many organizations would not exist without marketing because it
is what drives sales.

The objectives are as follows:

 Objective 1: To identify and conduct industry and environmental analysis.

 Objective 2: To compute and measure the supply and demands conditions in market
analysis.
 Objective 3: To present, analyze and interpret the data from the result of the survey
questionnaire.

Industry Analysis

a. Business Location Analysis

Voorgir choose Barangay Ligid-Tipas, Taguig City, as their business location. It is a

perfect location to sell products because it is near the main road, Tipas National High
School, Barangay Hall, and Churches – which means there are potential customers. The
business is more on a digital platform and doesn’t entertain any dine-in, just pick-up, and
delivery within Barangay Ligid-Tipas, Taguig City only.

30
Figure 2 A: Screenshot of the target location of the business in the google map , Block 6 Lot 5 United
Christian Village, Ligid -Tipas

31
b. Opportunity and Threat Analysis
Selling homemade healthy burgers with plant-based patties in Barangay Ligid-Tipas,
Taguig is an opportunity for the proponents because no business offers this kind of product
in the area. Offering an innovative plant-based type of patty will also be an opportunity for
the customer to try them and have an alternative when choosing a burger. As a business
that into a digital platform, utilization of social media can help the business grow and
connect to its target market. It is an opportunity to advertise well the business and its
products by making pages and websites to post the pictures, information, and commercial
of the business.
While the threat for the proposed business is competitors already established their business
in the chosen location, as well as their relationship with their customers. Customers might
become hesitant to try plant-based burgers as they are already accustomed to regular ones.
Below are the 23 possible competitors that the business will encounter.

Figure 2B: Map of Barangay Ligid -Tipas Taguig

32
Figure 2C: Upper-side map of Barangay Ligid -Tipas Taguig. There are four (4) possible competitors: Kape
at Jazz, Pandesal, Che-Che Bureche Food Express, and MIB Main Office Grill.

Figure 2D: Center map of Barangay Lig id-Tipas Taguig. There are five (5) possible competitors: Maayo -
Handmade Artisan Tea, Mananam Breadhouse, Kape Dekada Tipas, Corazon’s Ube Decadence Taguig, and
Tipas Eatery.

33
Figure 2E: Left-side map of Barangay Ligid -Tipas Taguig. There are three (3) p ossible competitors: Paul
Pares, Chill Out Bar, and Grill and Ireys Eatery Store.

Figure 2F: Right-side map of Barangay Ligid -Tipas Taguig. There are nine (9) possible competitors: Pares
Zone Fast Food, 99 t h AVE Chicken, Mango Hey Hey Ligid Branch, Fe stival Pizza, Patries Adventure,
Batangas Lomi & Gotong Batangas, GJJ Big Scoop Ligid Tipas, Suore e Mango and Friends, and Plato -go.

34
Figure 2G: Lower-side map of Barangay Ligid - Tipas Taguig. There are two (2) possible competitors: Kuya
Boy’s Inasal and Homeres Bakery. Other circled businesses are already stated in the previous pictures.

Environmental Analysis

a. Demographic Environment
The business target location Ligid‑Tipas is a barangay in the city of Taguig. Its
population as determined by the 2020 Census was 10,361. This represented 1.17% of the
total population of Taguig. The household population of Ligid-Tipas in the 2015 Census
was 9,669 broken down into 2,208 households or an average of 4.38 members per
household. According to the 2015 Census, the age group with the highest population in
Ligid-Tipas is 15 to 19, with 955 individuals. Conversely, the age group with the lowest
population is 80 and over, with 52 individuals. The business target is people of all ages
who can afford its burger product. Ligid‑Tipas is situated at approximately 14.5424,
121.0811, on the island of Luzon. Elevation at these coordinates is estimated at 8.2 meters
or 26.9 feet above mean sea level. Ligid‑Tipas shares a common border with the following
barangay(s):

35
  Calzada, Taguig
 Palingon, Taguig
 Ibayo-Tipas, Taguig
 Kalawaan, Pasig
 Santa Ana, Pateros
 San Joaquin, Pasig
 Santo Rosario-Silangan, Pateros
 Ususan, Taguig

b. Economic Environment
23 possible competitors are related to the fast-food business, sari-sari stores,
convenience stores, repair shops, laundry, bookstores, beauty salons, and drugstores. Tipas
is known for their delicacy, hopia. Many people go there to buy it because it is delicious
and special. There are lots of successful businesses in Ligid-Tipas which makes their
economic environment active.

c. Natural Environment
Meat shortage or the price increase of the meat in the market will not affect the
production because the partnership offers 100% pure plant-based patties. However, the
price increase of vegetables will have an impact on the production and profit. This kind of
business will help to build a better environment for our planet since plant-based burgers
generate 90% less greenhouse gas emissions according to a study by the University of
Michigan.

d. Technological Environment
Modern technology gives so much opportunity for small businesses to cater the
product in a broader scope. Social media platforms impact businesses positively and offer
an opportunity for the audience to find them on social media. It helps the business to reach
their targeted audience, stay engaged with them, and respond to their queries instantly. It
is a great way to evaluate competition by monitoring social media pages. In addition, online

36
 delivery application (Foodpanda, GrabFood, LalaFood, etc.) is very popular now, Voorgir
may choose to register their business here in the future if the business will run smoothly to
connect to more people in nearby barangays and cities.

e. Political Environment
The business sector was subjected to health laws and restrictions imposed by
governments. Despite continuing vaccinations, the virus continues to infect a substantial
number of people. This could have an impact on the business operations if the business
location is subjected to granular lockdown. Thus, Voorgir chooses to mainly offer its
products on a digital platform.

f. Legal Environment
Voorgir is a new company that has to go through basic procedures including a
Business Locational Clearance to determine whether the business activity proposed is
lawful in the chosen location. If an inspection is needed, the Zoning Administration
Division will grant a permit within (five) working days. The Internal Revenue Service
(IRS) recently published Revenue Memorandum Circular (RMC) No. 60-2020, which
advises everyone who earns money in any form to ensure that their businesses are
registered and tax-compliant. Food businesses in Taguig City must abide by the city's food
ordinance. Owners must ensure that the working environment is clean always.

Market Analysis

Demand Conditions:
Household population in Ligid-Tipas, Taguig 10,361
Population who are not qualified as consumers (2%) 207.22
Net Potential Market 10,153.78
Multiply: Average amount spent of buyers P 100
Monthly spending P 1,015,378
Multiply: Annual buying frequency 25
Annual spending P23,384,450
Divide: Proposed average price P 79.00
Annual Demand 321,322 units

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 Supply Conditions:
Estimated Monthly Sales P 94,800
Multiply: Months in a year 12
Annual Sales P 1,137,600
Multiply: Number of competitors in the same location 23
Annual supply in pesos P 26,164,800
Divide: Average price of products based on a survey of supplier’s 89
opinions
Annual Supply 293,987 units

Measurement of Demand and Supply Quantum:

Annual demand 321,322
Less: Annual supply 293,987
Demand and supply gap 27,336 units

INTERPRETATION: The annual demand for the burger in Barangay Ligid-Tipas, Taguig City is 321,322
units and an annual supply of 293,987 units based on the demand and supply quantum. The market is not
yet fully served based on the demand and supply gap of 27,336 units. Thus, the proposed business has
potential market feasibility since there are still many unsatisfied demands.

The Marketing Program

a. Proposed Target Market – Voorgir's target market are the people living in Barangay Ligid-
Tipas, Taguig City. Its population as determined by the 2020 Census was 10,361. As we
conducted a survey in the chosen location, we received a result of 66 out of 77 respondents
choose Burger as one of their top chosen snacks among others. Additionally, we also asked
for the impression of the people about the plant-based burger. Majority of 57 respondents
said that they are interested to try plant-based burger.

b. Product Strategy – Voorgir is a home-based business that offers plant-based burgers

through a digital platform. The major product line of the business is Aubergine Burger and
Soybean Burger. The business chooses this kind of product to promote a healthier version
of burgers. It contains different kinds of vegetables which they can enjoy in the form of a
burger. Tofu burgers are not new in the market so we created another option which is the
eggplant-based patties in a burger. The product packaging of the burgers is made special

38
 by putting it into a bento box (with printed stickers of logo and contact information) with
wax paper.

c. Price strategy – The product’s price is budget-friendly for people of all ages. Voorgir made
sure that the quality, presentation, and taste of the burger is worth its price. Voorgir uses
psychological pricing as a pricing/marketing strategy based on the theory that certain prices
have a bigger psychological impact on consumers than others. The company called it charm
pricing as the business reduce the left digits by one. Instead of 80 pesos, Voorgir offers 79
pesos pricing in both products.

d. Place Strategy – The business chooses to not rent for a commercial space. They will just
renovate a residential existing kitchen. The production kitchen is located in Ligid-Tipas,
Taguig. There is no physical store for dine-in. Voorgir promotes its product in the form of
a digital platform. People can purchase Voorgir products via social media platforms, and
websites

e. Promotions Strategy – Voorgir uses a variety of marketing strategies, including online

advertisement and sales promotion. Using social media for posting product pictures and
product video commercials can attract people to buy and order. Make discounts and free
shipping delivery. The business will also have special promotion every anniversary. People
who buy Voorgir products that posted a review or feedback on our social media pages and
website will have a 10 pesos discount on every burger in their next purchase. Sending the
products to famous vloggers to promote the Voorgir products in their followers. The
advertisement budget is Php 2,000.

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EXAMPLE POSTER EXAMPLE WEBSITE

WEBSITE HOMEPAGE LINK:

https://joannacatipay31.wixsite.com/website

40
Presentation, Analysis, and Interpretation of Data

This chapter presents the results, analysis, and interpretation of the gathered data. Its

findings were based on the data gathered through the questionnaires. The results of the study were

presented in tabulation and were interpreted by the researchers.

Presentation of Data

DEMOGRAPHICS

AGE

INTERPRETATION: 77 respondents answered the questionnaires. Most of them are 25

years old below garnering 65% of the total number of respondents.

AGE

11%
Less than 25
24% 25-40
65% 41-60
Greater than 60

Figure 3A: Age percentage result of the respondents

41
GENDER

INTERPRETATION: Most of the respondents are male with 55.8% and there is only

44.2% of female respondents.

GENDER

44%
Male
56%
Female

Figure 3B: Gender percentage result of the respondents

OCCUPATION

INTERPRETATION: The majority of the respondents are students garnering 55.8% of

the total number of respondents, 37.70% are working and only 6.50% are non-working

OCCUPATION

6.50%, 6%
Student
37.70%, 38% 55.80%, 56% Working
Non-Working

Figure 3C: Occupation percentage result of the respondents

42
SECTION 2

QUESTION 1: Have you ever tried to eat a plant-based burger?

Choices Frequency Percentage

Q1. HAVE YOU EVER TRIED TO EAT A
Yes 39 50.6 PLANT-BASED BURGERS?

No 38 49.4
Yes
Total 77 100 49% 51%
No

Table 1A: Respondents that tried plant-based burgers

Figure 4A: Respondents that tried plant-based burgers

INTERPRETATION: 49.4% of the respondents voted 'No' and 50.6% of them voted 'Yes'. Thus,
most of the respondents have tried eating a plant-based burger.

QUESTION 2: What is your impression of plant-based patties on burgers?

Choices Frequency Percentage Q2: WHAT IS YOUR IMPRESSION OF

I’m interested PLANT-BASED PATTIES ON BURGERS?
57 74
to try
Neutral 20 26
Not 26%
0 0
Interested I'm interested to try

Neutral
Total 77 100
74%
Not Interested
Table 1B: Respondents impression of plant-based
patties on burgers

Figure 4B: Respondents impression of plant-based patties on burgers

INTERPRETATION: 74% of the respondents voted 'I'm interested to try and 26% of them voted
'Neutral'. In conclusion, most of the respondents were interested to try plant-based patties on
burgers.

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 QUESTION 3: How important is it to you to sustain a healthy lifestyle?

Rating Frequency Percentage Q3: HOW IMPORTANT IS IT TO YOU TO

1 SUSTAIN A HEALTHY LIFESTYLE?
43 55.8
Top priority
2 12 15.6 1
10%
12% 2
3 5 6.5
7% 56% 3
4 9 11.7 16% 4
5 5
8 10.4
Not important
Total 77 100

Figure 4C: Respondents concern on sustaining Figure 4C: Respondents concern on sustaining healthy lifestyle
healthy lifestyle

INTERPRETATION: 55.8% of the respondents chose to prioritize their health followed by

15.6% who opted for a moderately healthy lifestyle. 6.5% were neutral, 11.7% preferred a healthy
lifestyle occasionally and 10.4% of the respondents did not prioritize sustaining a healthy lifestyle
at all.

QUESTION 4: How much are you willing to spend on snacks when you eat or order out?

Choices Frequency Percentage Q4: HOW MUCH ARE YOU WILLING TO

SPEND ON SNACKS WHEN YOU EAT OR
Less than 50 13 16.9 ORDER OUT?

P51 – P100 34 44.2 Less than P50

17%
More than P100 30 39 39% P51 - P100
More than P100
Total 77 100 44%

Table 1D: Respondents buying capacity

Figure 4D: Respondents buying capacity

INTERPRETATION: 44.2% of the respondents said they were willing to spend 51 to 100 pesos,
while 39% of them said they were willing to spend more than 100 pesos, and the rest of them were
willing to spend less than 50 pesos which is 16.9%. Thus, most of the respondents prefer to spend
51 to 100 pesos on snacks when they eat or order out.

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 QUESTION 5: What snacks do you prefer eating? Please choose 3 among the options

Choices Frequency Percentage

Burgers 66 85.7
Fries 41 53.2
Siomai 20 26
Pizza 39 50.6
Hotdogs Sandwich 10 13
Siopao 1 1.3
Takoyaki 20 26
Tacos 4 5.2
Empanada 5 6.5
Shawarma 25 32.5

Table 1E: Respondents preferred snack

Figure 4E: Respondents preferred snack

INTERPRETATION: The top 3 snacks chosen by the respondents were 'Burgers', 'Fries', and
'Pizza'. The result then connotes that there is a demand for the product being catered.

45
 QUESTION 6: When placing your food order/s online, how you would like to receive
your order?

Q6: WHEN PLACING YOUR FOOD

Choices Frequency Percentage
ORDER/S ONLINE, HOW YOU WOULD LIKE
Pick-up 13 16.9 TO RECEIVE YOUR ORDER?

Delivery 64 83.1
17% Pick-up
Total 77 100
Delivery
Table 1F: Respondents preferred mode of
delivery on food orders 83%

Figure 4F: Respondents preferred mode of delivery on food orders

INTERPRETATION: 83.1% of the respondents chose 'Delivery' and 16.9% of them chose 'Pick-
up'. Therefore, most of the respondents prefer their food to be delivered directly to them instead
of going out to pick it up, which is relative to this pandemic.

QUESTION 7: How many times do you buy or eat snacks in a week?

Choices Frequency Percentage

Q7: HOW MANY TIMES DO YOU BUY OR
Everyday 15 19.5 EAT SNACKS IN A WEEK?
Every other day 22 28.6
3% 19% Everyday
1-2 times a week 38 49.4
Every other day
I don’t buy snacks 2 2.6
49%
29% 1-2 times in a
Total 77 100 week

Table 1G: Respondents buying frequency of snacks in

a week

Figure 4G: Respondents buying frequency of snacks in a week

INTERPRETATION: 49.4% of the respondents chose 'Everyday', 28.6% of them chose 'Every
other day, and the remaining chose 1.2 times in a week which is equivalent to 19.5%. In conclusion,
most of the respondents prefer consuming snacks every day.

46
 QUESTION 8: Which communication method do you prefer when availing food products?

Choices Frequency Percentage QUESTION 8: WHICH COMMUNICATION

Contact METHOD DO YOU PREFER WHEN
6 7.8
Numbers/Hotline AVAILING FOOD PRODUCTS?
Social Media Sites 20 26
Delivery Food Contact Numbers/Hotline
Application 8%
(GrabFood, 51 66.2 26%
FoodPanda, Social Media Sites
LalaFood, etc.) 66%
Total 77 100 Delivery Food Application
(Grab Food, Food Panda,
Table 1H: Respondents preferred communication Lala Food etc.)
method in availing food products

Figure 4H: Respondents preferred communication method in availing

food products

INTERPRETATION: 66.2% of the respondent chose 'Delivery Food Application', 26% of them
chose 'Social Media sites', and the rest chose 'Contact Numbers/Hotline' which is equivalent to
7.8%. On that account, the majority of the respondents prefer to order food using Delivery Food
Applications.

QUESTION 9: What are the following factors you consider in choosing/buying food?
Choose one of the following from (5) always to (1) never.

Category Choices Frequency

Always 48
Most often 20
Price Sometimes 9
Rarely 0
Never 0
Always 34
Most often 30
Appearance Sometimes 12
Rarely 1
Never 0
Always 37
Most often 26
Location Sometimes 13
Rarely 1
Never 0
Always 66
47
 Most often 8
Hygiene Sometimes 3
Rarely 0
Never 0
Always 47
Most often 17
Health Benefits Sometimes 12
Rarely 1
Never 0
Always 70
Most often 3
Taste Sometimes 3
Rarely 0
Never 1
Always 20
Most often 26
Popularity of food Sometimes 25
Rarely 3
Never 3
Table 1I: Respondents consideration in choosing/buying foods

Figure 4I: Respondents consideration in choosing/buying foods

INTERPRETATION: According to the survey, the following factors that most of the
respondents considered in order of priority are:

1. Taste - Out of 77 respondents, 70 people 'always' considered the taste first before deciding
to buy the food itself. 3 considered it 'most often' and 'sometimes', and only 1 did not
consider it at all.

48
 2. Hygiene - 66 respondents 'always' prioritized that the food should be sanitary, 8 people
chose 'most often' while only 3 considered it 'sometimes'.

3. Price - 48 respondents 'always' opted to evaluate the price with the value of the food before
buying, 20 considered it 'most often', and 9 only thought about it 'sometimes'.

4. Health Benefits - 47 respondents 'always' examined the health benefits of the food that
they were about to order, 17 'most often' considered it, 12 chose to check it 'sometimes',
and only 1 rarely preferred it.

5. Location - 37 respondents 'always' considered the location of the food business as

important before purchase, 26 'most often', 13 'sometimes' and only 1 'rarely' preferred it.

6. Appearance - 34 respondents 'always' preferred a pleasing appearance before ordering the

food, 30 chose 'most often', 12 'sometimes', and only 1 'rarely' considered it.

7. Popularity - Only 20 respondents 'always' preferred their food to be popular before

ordering, 26 considered it 'most often', 25 'sometimes', 3 'rarely' and 3 'never' checked the
popularity.

QUESTION 10: What factors do you consider when buying burgers? Please choose 3
among the options.

Choices Frequency Percentage

Big Serving 35 45.5

Affordable Price 58 75.3

Accessibility from your house 13 16.9

Nutritional Content 30 39
Offers add-ons (fries, mojos or
22 28.6
drinks)
Appearance 17 22.1

Taste 56 72.7
Table 1J: Respondents consideration in buying burgers

49
 Figure 4J: Respondents consideration in buying burgers

INTERPRETATION: Top 3 factors chosen by the respondents were 'Big serving', 'Affordable
price', and 'Taste' while the 3 factors that scored the least were 'Accessibility from your house',
'Offers add-ons', and 'Appearance'. This connotes that consumers focus on affordable quality food
which is offered by the partnership.

QUESTION 11: How would you rate the product’s appearance?

Rating Frequency Percentage Q11: HOW WOULD YOU RATE THE

1 PRODUCT’S APPEARANCE?
40 51.9
Outstanding
2 18 23.4 1
8% 5%
3 9 11.7 12% 2
52%
4 6 7.8 3
5 23%
4 5.2 4
Very poor
Total 77 100 5

Table 1K: Respondents rating on the product

appearance

Figure 4K: Respondents rating on the product appearance

INTERPRETATION: 51.9% of the respondents rated 1, 23.4% of them rated 2, and the
remaining rated 3 and below which resulted in 24.7% of the total. Hence, it reflects that most of
the respondents were attracted by the product's appearance.

50
 QUESTION 12: Does the price of our product suit its appearance?

Choices Frequency Percentage Q12: DOES THE PRICE OF OUR PRODUCT

SUIT ITS APPEARANCE?
Yes 74 96.1
4%
No 3 3.9
Yes
No
Total 77 100
96%
Table 1L: Respondents suitability on the price
and appearance of the product

Figure 4L: Respondents suitability on the price and appearance of

the product

INTERPRETATION: 96.1% of the respondents chose 'Yes' and 3.9% chose 'No'. This shows

that most of the respondents agreed that the price of the product is suitable for its appearance.

51
 THE MANAGEMENT ASPECT

Objectives of the Management Aspect

The management is the one who organizes all operations to become more productive and
competitive in the industry, utilizing human resources and financial capabilities. This involves all
the project originators, important employees, ownership structure, and other management
technicalities.

The objectives are as follows:

 Objective 1: To know the project originators and their capital contribution to the proposed
business.
 Objective 2: To understand the pre-operating activities, project schedule, and time
allotment needed to successfully establish the business.
 Objective 3: To form an organizational structure and identify the type of ownership of the
partnership.
 Objective 4: To enumerate the labor requirements, number of employees needed,
qualifications, and responsibilities of each individual.

Pre – operating Period

1. Feasibility Study (September 2021 to January 2022)

 Creating a product that is unique and has potential in the food marketplace. Trial
and tasting are also included. Thus, the young entrepreneurs decided to offer and
study the feasibility of homemade healthy burgers with plant-based burger patties
in Barangay Ligid-Tipas, Taguig City
 Doing all the detailed paper works about the proposed business venture. These
include the business information such as partnership name, logo, product name,
tagline, marketing, management, operational, financial, and socio-economic aspect
of the business.

52
  Mock Defense and Final Defense of the paper with the panelist.

2. Construction of the Business (February 2022 to March 2022)

 Finance sourcing: Each partner must contribute an equal amount of money to start
and support the partnership.
 Renovation of the kitchen, buying of equipment and materials that will be needed
for the productions.

3. Business Registration, Tax, and Licensing (March 1-15, 2022)

 Accomplishing all the legal procedures: Applying the business venture into
different departments of the Philippine government to legally operate the business
in the country: Municipal of Taguig City, BIR, SEC, DTI, FDA, and SSS.

4. Post Construction of the Business (March 15-31, 2022)

 Arrangement and Cleaning: This includes designing the entire kitchen, completing
all other materials, and cleaning the whole area
 Introduce the business by making social media pages and websites
 Making advertisements and commercials to attract customers

5. Soft Opening (April 1-7, 2022)

 Accepting online orders, making adjustments for the volume of people that will
order, improving the services, knowing the possible errors that may encounter, and
time allotment in making of products to deliver it on time.

6. Official Store Opening (April 8, 2022 - Onwards)

 The consistent store hours of the business will follow
 Accepting orders online and receiving feedback from the customers continually
 Improving market advertisement and product development

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Project Originators/ Promoters/ Managers

a. Business Proponents
The proponents of the business are the six people that have assigned roles: CEO, COO,
CFO, Accounting Manager, Product Manager, and Marketing Manager. Each of them
contributes to the business' growth and stability. For the business to function properly, the
six of them are divided into significant roles based on their skills and capabilities. The
business seeks to have an increasing demand for healthy food and the convenience of food
delivery.
INITIAL CAPITAL INVESTMENT
GENERAL CO-PARTNERSHIP CONTRIBUTION
CHIEF EXECUTIVE OFFICER
239,296.67
Percentage:12.822437
CHIEF FINANCIAL OFFICER
239,296.67
Percentage:12.822437
CHIEF OPERATING OFFICER
239,296.67
Percentage:12.822437
PRODUCT MANAGER
239,296.67
Percentage:12.822437
MARKETING MANAGER
239,296.67
Percentage:12.822373
ACCOUNTING MANAGER
239,296.67
Percentage:12.822373
TOTAL CAPITAL INVESTMENT 1,435,780
Table 2: Contribution of partners in the capital investment

b. Management

 The resource mobilizers and financial brokers would be the six proponents of the
business and they would be liable for the capital of the business. Investors who are
willing to invest are allowed for the continuous improvement of the business.
 The technology providers and applicators are the business' product development
director and the marketing manager. They would be given the task to think of
technologies and innovations needed by the business that would attract customers
in the market.

54
  The governance and top management will be handled by the CEO and CFO. They
would be liable for any management and financial changes in the business.
 Lastly, the operating and support team are handled by the COO and the accounting
manager. Their task is to make sure that the operation is consistently going
according to plan.

Project Schedule

VOORGIR PROJECT SCHEDULE

ACTIVITIES SEPT OCT NOV DEC JAN FEB MAR APR
1 Feasibility Study
2 Construction of the Business
3 Business Registration, Tax, and Licensing
4 Post Construction of the Business
5 Soft Opening
6 Official Store Opening
Table 3: Gantt chart

Operating Period

The store opens every Monday to Saturday from 11:00 am – 5:00 pm. There is 1 hour time
allotted for the employees to prepare for the opening and closing. See the table below:
PREPARATION
PROCUREMENT
PREPARATION Operation Hours (Closing) STORE
DAYS OF
(Opening) 11 am – 5 pm CLEANING & CLOSED
INGREDIENTS
INVENTORY
Accepting Online
Mondays 10 am – 11 am 5 pm – 6 pm 6 pm
Order & Delivery
E Accepting Online
Tuesdays 10 am – 11 am 5 pm – 6 pm 6 pm
V Order & Delivery

Wednesdays E 10 am – 11 am
Accepting Online
5 pm – 6 pm 6 pm
R Order & Delivery

Thursdays Y 10 am – 11 am
Accepting Online
5 pm – 6 pm 6 pm
D Order & Delivery

Fridays A 10 am – 11 am
Accepting Online
5 pm – 6 pm 6 pm
Y Order & Delivery

Accepting Online
Saturdays 10 am – 11 am 5 pm – 6 pm 6 pm
Order & Delivery

Table 4: Operation schedule

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Form of Business Ownership

The business is run by General Co-Partnership (compania colectiva) which consists of six (6)
partners: Chief Executive Officer, Chief Financial Officer, Chief Operating Officer, Accounting
Manager, Product Manager, and Marketing Manager. Each partner has a significant contribution
to the capital of the business, therefore, giving them equally distributed legal responsibility for any
positive or negative outcome that may arise from the business operation. All partners have equal
footing and authority to participate in management decisions. If there is a business choice to be
made, it will be thoroughly discussed, taking each of the partner's input into consideration to
present the most suitable resolution for the benefit of the partnership.

Internal Organization

1. General Co-Partnership

Chief Executive Officer (CEO)

 Responsible for the overall success of an entire organization.
 Has the ultimate authority to make the final decisions
 A top person that commands the organization and has specific
responsibilities depending on the needs of its organization.
 Key player on how well an organization will succeed.

Chief Financial Officer (CFO)

 Responsible for managing the financial actions of a partnership
 Tracking of cash flow and do financial planning
 Analyzing the partnership's financial strengths and weaknesses
 Ensuring that the partnership’s financial reports are accurate and
completed on time.
 Knows fiscal activities of a partnership and adheres to generally accepted
accounting principles (GAAP) established by the Securities and Exchange
Commission (SEC) and other regulatory entities.

56
Chief Operating Officer (COO)
 Tasked with the day-to-day administration and operation of the business
 Focused on executing the partnership’s business plans according to its
business model
 Responsible for production, research and development, and marketing
 Involved in strategic planning for the future and may establish initiatives
to expand the organization's product lines or markets

Accounting Manager
 Manages the accounting department and is responsible for the performance
management and hiring of the employees within that department.
 Responsible for the development of policies, systems, special financial
studies, etc.
 Works with confidential data, which, if disclosed, might have a significant
internal effect or minor external effect
 Serves as a consultant for managers within the organization, advising them
of current budgetary information and working with managers to create a
fiscal strategy that aligns with the goals of the organization

Product Manager
 Responsible for the strategy, roadmap, and feature definition for that
product or product line. The position may also include marketing,
forecasting, and profit and loss (P&L) responsibilities.
 Analyses market and competitive conditions and lays out a product vision
that is differentiated and delivers unique value based on customer
demands.
 Responsible for defining the ‘why’, ‘what,’ and ‘when’ of the product that
the product development team made.
 Defines the features and requirements necessary to deliver a complete
product to market and leads the product team to success.

57
 Marketing Manager
 Responsible for developing marketing strategies for their organizations.
These strategies outline clearly how an organization will promote its
products & services to its target market to increase its sales volumes and
maintain a competitive edge over its competitors
 Responsible for the marketing department
 Knows how to use different marketing tools, creative, can think outside
the box, can sales talk, and knows the different technicalities of digital
platform

2. Employees

2 Cook/Cashier (Multirole) - responsible for preparing ingredients, processing

customer orders, producing meals, and cleaning their workspace throughout the
day to follow health and safety guidelines. Cooks follow recipes consistently,
make adjustments based on customer requests, communicate with the crew, and
prepare garnishes to make an attractive presentation for each meal.
Responsible for processing cash, debit, and credit transactions using the point-of-
sale system in a retail environment. Their duties include balancing the cash
register, making changes, recording purchases, processing returns, and scanning
items for sale.
 Ensure ingredients and final products are fresh
 Follow recipes, including measuring, weighing, and mixing ingredients
 Present, garnish, and arrange final dishes
 Occasionally serve food
 Maintain a clean and safe work area, including handling utensils,
equipment, and dishes
 Handle and store ingredients and food
 Maintain food safety and sanitation standards
 Process sales transactions
 Calculate the cost of products or services

58
  Accept payments
 Calculate and return change when required by the payment method
 Maintain adequate change denominations in the cash drawer and request
an additional change
 Reconcile cash drawers and sales receipts
 Report issues with equipment

Service Crew/Delivery Man (Multirole)

Responsible for preparing orders and interacting with customers online.
Working as part of an assembly line to package the orders, and maintaining a
clean workspace by sanitizing surfaces before, during, and after shifts.
Responsible to deliver the product using a bicycle and being familiar with the
different routes in the area.
 Answer customer questions about products or services
 Serving customers on time
 Working within a team setting to meet sales goals during a shift
 Following the partnership’s security and safety procedures
 Arriving for the start of their shift on time and staying until all duties are
complete
 Knows how to ride a bicycle
 Street smart

Figure 5: Organization Chart

59
 THE OPERATIONAL ASPECT

Objectives of the Operational Aspect

Operations include all of the technicalities in the business. The team must determine the specific
things needed to carry out the general plan. Including product specifications, raw materials,
product delivery, building & facilities, equipment & materials, labor requirements for production,
office & plant location, production scheduling, utilities & waste disposal, and unit production cost.

The objectives are as follows:

 Objective 1: To identify all the raw materials needed and their production process in
making a product supported by the production schedule.
 Objective 2: To list all tangible assets needed to acquire from materials, equipment, and
building facilities.
 Objective 3: To enumerate all intangible assets from workforce skills and knowledge in
making the product.
 Objective 4: To determine the partnership’s waste disposal and efficient use of utilities.
 Objective 5: To compute the unit production cost.

Product/Service Specifications

VOORGIR PRODUCTS
o Aubergine Burger – A burger that has an eggplant-based patty. Cited from an article
in Medical News Today, it can provide at least 5% of a person’s daily requirement
of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and
minerals.
o Soy Bean Burger – A burger that has a tofu-based patty. According to Medical
News Today, Tofu is made from soybean curds, naturally gluten-free, and low in
calories. It contains no cholesterol and is an excellent source of iron and calcium.
It is an important source of protein especially for vegans

60
 PRODUCT INFO
PRODUCT NAME Aubergine Burger ITEM NUMBER EPB001
PHYSICAL QUALITIES
WEIGHT 1.7 oz (48g) Eggplant-based patties COLOR Brown
BURGER CONTAINS Buns, Special Sauce, Onions, Lettuce, Special Made Patty, Cheese, Cucumber, and Tomatoes

PRODUCT INFO
PRODUCT NAME Soy Bean Burger ITEM NUMBER TPB001
PHYSICAL QUALITIES
Weight 1.7 oz (48g) Tofu-based patties COLOR Brown
BURGER CONTAINS Buns, Special Sauce, Onions, Lettuce, Special Made Patty, Cheese, Cucumber, and Tomatoes
Table 5: Product Specification

Raw Materials

Direct Materials
TOFU-BASED PATTIES
DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
Tofu Bar 20pcs 4 80
Carrot 3 pcs 15 45
Red Bell Pepper 2 pcs 15 30
Parsley 3 stalks 10 30
Eggs 9 pcs 6 54
Condiments (Salt, Pepper, Cornstarch) - 25 25
Soy Sauce 1 sachet (100ml) 7 7
Breadcrumbs 2 big 33 66
GOOD FOR 50 PATTIES TOTAL 337

EGGPLANT-BASED PATTIES
DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
Eggplant 20 pcs 180 180
Garlic 1 pc 5 5
Spring Onion 3 stalks 5 15
Eggs 6 pcs 6 36
Condiments (Salt, Pepper, Paprika,
- 25 25
Cornstarch)
Breadcrumbs 2 big 33 66
GOOD FOR 50 PATTIES TOTAL 327

OTHER DIRECT MATERIALS

DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
Oil 1 big bottle (500ml) 80 80
Burger Buns 17 packs 19 323
Lettuce 10 packs 200 200
Cucumbers 8 pcs 15 120
Tomatoes 2 kilos 180 180
Onions 2 kilos 100 100
Mayonnaise 1 big (1kg) 200 200
Ketchup 1 big (1kg) 150 150
Slice Cheese 4 packs 65 260
Regular Cheese 1 bar 55 55
GOOD FOR 100 BURGERS TOTAL 1668

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 PACKAGING
DESCRIPTION QTY. PRICE TOTAL EXPENSE
Biodegradable plastic bag 1 medium, 1 large 36 36
Stickers - 255 255
Waxpaper 2 packs (50pcs each) 50 100
Boxes 100 pcs 4 400
GOOD FOR 100 BURGERS TOTAL 791

Direct Utility and Labor

Utilities Per Day Week (6 Days) Month (4 Weeks)
Electricity (may vary) 50 300 1,200
Water (may vary) 20 120 480
Waste Disposal 15 75 375
Gasoline - - 600
Internet Connection - - 1,500
TOTAL UTILITIES 4,155

Direct Labor Fixed Monthly Income

Cook 1 10,800
Cook 2 10,800
TOTAL LABOR 21,600

Table 6: Direct materials, utility, and labor

Indirect Materials

INDIRECT MATERIALS - EQUIPMENT AND MATERIALS

Equipment
Gas Stove 1 burner 700
Refrigerator 1 5,000
Burger Griller 1 2,500
Fire Extinguisher (Class K) 1 big 9,000
Sprinkler 1 set 1,000
Bike 1pc 2,000
Utensils
Knife 1 Set 600
Spatula 1 Set 800
Bowls 1 Set 1,500
Utensils 1 dozen 178
Chopping Board 2pcs 400
Cheese Grater 1pc 280
Measuring Cups 1 set 199
Cooking Tongs 1pc 99
Hairnet 100pcs 200
Plastic Gloves 100pcs 300
Total 24,756
Table 7: Indirect materials
62
Production Process/Service Delivery

1. Voorgir Online Food Service Delivery

Figure 6: Delivery process

63
 2. Product Procedure

SOY BEAN BURGER (TOFU-BASED PATTIES)

RAW INGREDIENTS COOKING PRESENTATION

Mixed in a bowl: 20 bar tofu (crush), Put enough oil in the pan and when Cut the buns. Put the special sauce,
3pcs carrots, 2pcs red bell pepper, 3 it’s hot, put a ¼ cup of mixture and tofu patty, 1 slice cheese, lettuce,
stalks parsley, 9pcs eggs, 2tbsp salt, shape it into patty. Let it cook in low- chopped tomatoes-onion rings-
and pepper, 3 spoon soy sauce, 3 medium heat for about 2-3 minutes cucumbers. Put in the packaging.
spoon mayo, 5 spoon cornstarch, 3-4
cup grain breadcrumbs, 3tbps grated
cheese (adjust the quantity, if
needed, based on its consistency)

AUBERGINE BURGER (EGGPLANT-BASED PATTIES)

RAW INGREDIENTS COOKING PRESENTATION

Mixed in a bowl: 20 boiled eggplant Put enough oil in the pan and when Cut the buns. Put the special sauce,
(crush), 3tbps grated cheese, 1 it’s hot, put a ¼ cup of mixture and tofu patty, 1 slice cheese, lettuce,
whole chopped garlic, 3 stalks spring shape it into patty. Let it cook in low- chopped tomatoes-onion rings-
onions, 6pcs eggs, 3tbps salt and medium heat for about 2-3 minutes cucumbers. Put in the packaging.
pepper, paprika, 4 spoon cornstarch,
3 cup grain breadcrumbs, (adjust
the quantity, if needed, based on its
consistency)

64
Building and Facilities

Illustration 1: 3D floor plan for the renovation of the kitchen.

Renovation
Construction Materials 7,000
Paint 1,500
Labor for 3 days (2 person) 3,000
Total 11,500
Table 8: Renovation cost

The kitchen location is at 24 C Umali St. Ligid, Tipas, Taguig, where the production of the plant-
based burger will take place. The estimated amount of renovation is P11, 500. The following
illustration above is the 3D floor plan for the renovation of the kitchen.

65
 Illustration 1A: Fire safety for the kitchen

The kitchen will comply to have the fire safety inspection certificate as it is a pre-requisite for a
business or occupancy permit.

To note the fire safety measures:

Illustration 1B: Fire safety measures

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 Taxes and Licenses Price Renewal
Fire Safety Inspection Fee 500
Barangay Clearance 500 January 20 of every year
Mayor's Permit/Business Permit 2,000 January 20 of every year
BIR Certificate of Registration 500 January 31 of taxable year
5 years from date of registration
200 - Barangay Early filing - 180 calendar days prior to
DTI Business Name 500 - Municipality/City the expiration date
Registration Certificate 1,000 - Regional Regular filing - 90 calendar days
2,000 - National immediately following the exp. of
registration
Total 4,000
Table 9: List of business fees

Equipment and Materials

INDIRECT MATERIALS - EQUIPMENT AND MATERIALS

Equipment
Gas Stove 1 burner 700
Refrigerator 1 5,000
Burger Griller 1 2,500
Fire Extinguisher (Class K) 1 big 9,000
Sprinkler 1 set 1,000
Bike 1pc 2,000
Utensils
Knife 1 Set 600
Spatula 1 Set 800
Bowls 1 Set 1,500
Utensils 1 dozen 178
Chopping Board 2pcs 400
Cheese Grater 1pc 280
Measuring Cups 1 set 199
Cooking Tongs 1pc 99
Hairnet 100pcs 200
Plastic Gloves 100pcs 300
Total 24,756

67
 Furniture and fixture
Sofa 2-3 Seater 2,200
Built-in Cabinets Customize 10,000
Table 6ft long 2,500
Computer 1 set 20,000
Total 34,700
Table 10: List of indirect materials, furniture and fixture
cost

INTERPRETATION: The estimated amount of equipment, materials, furniture, and fixture is P49, 456.
The following table above is the list of things that are needed in the kitchen for production and operation.

Service Delivery:
Free delivery for all orders in Ligid-Tipas using the bicycle.

Labor Requirements for Production/Human Resource Plan

Voorgir will have three (3) employees: 2 cooks/cashier (multirole) and 1 service crew/delivery
man (multirole) in the first five years of the operation. The partnership plan is to provide job
positions for citizens of Ligid-Tipas, Taguig. All employees will receive their salary and benefits
such as SSS, Phil health, and Pag-ibig.

JOB DESCRIPTION ACCOUNTABLE TIMEFRAME AND BUDGET

PROCESS 1

Procurement of ingredients Cook 1 and 2 8hrs a day/ P56.25 per hour

PROCESS 2

Inspection and sorting of ingredients Cook 2 8hrs a day/ P56.25 per hour
PROCESS 3

Production of Aubergine and Soybean

Cook 1 and 2 8hrs a day/ P56.25 per hour
Patties

68
PROCESS 4
Service Crew/Delivery
Order taking 8hrs a day/ P53.75 per hour
Man
PROCESS 5

Production of burgers Cook 1 and 2 8hrs a day/ P56.25 per hour

PROCESS 6

Service Crew/Delivery
Packing and Delivery 8hrs a day/ P53.75 per hour
Man
PROCESS 7

Inventory 2 Cooks/Cashier 8hrs a day/ P56.25 per hour

PROCESS 8

Service Crew/Delivery
Cleaning and closing 8hrs a day/ P53.75 per hour
Man

KEY PERFORMANCE
PLANNED ACTIVITIES ACCOMPLISHMENTS OUTCOMES/OUTPUTS
INDICATORS (KPIS)

Making of homemade 1.1. Inspection and  Shorter order  A high volume of

burger with plant- sorting of raw processing customers and
based patties ingredients to be  Can deliver the repeat orders
used. To make burger snacks
sure that it is fresh before the said
and in good time.
condition.
1.2. To ensure the
consistency of
following the right
measurement of
ingredients in
making plant-
based patties.
1.3. To ensure the
consistency of
taste, cleanliness,
and overall quality
of the burger

Table 11: Business process and its key performance indicators

69
 Employees SSS (Table) Pag-ibig (2%) Philhealth (2.75%) MONTHLY ANNUAL
Cook 1/Cashier 880 216 149 1,245 14,934
Cook 2/Cashier 880 216 149 1,245 14,934
Service Crew/Delivery Man 840 206 142 1,188 14,260
TOTAL EMPLOYER CONTRIBUTION 3,677 44,128
Employees Per Hour Per Day Week (6 Days) Month (4 Weeks)
Year 1 (12 Months)
Cook 1/Cashier 56.25 450.00 2,700.00 10,800.00 129,600.00
Cook 2/Cashier 56.25 450.00 2,700.00 10,800.00 129,600.00
Service Crew/Delivery Man 53.75 430.00 2,580.00 10,320.00 123,840.00
TOTAL SALARY AND WAGES 31,920.00 383,040.00
13th Month (basic*mos. Working/12) 31,920.00
Table 12: Salary and compensation of employees

Office and Plant Location

ADDRESS: 24 C Umali St. Ligid, Tipas, Taguig City – House Renovation

RENOVATION BUDGET: PHP 11,500

Illustration 2: Business floor plan

70
 Illustration 2A: Kitchen right view Illustration 2B: Kitchen left view

Illustration 2C: Kitchen center view Illustration 2D: Comfort room

Production Schedule

Voorgir will make 100 pieces of ready-made plant-based burger patties a day, 50 for Aubergine Burger
and 50 for Soy Bean Burger. The table below shows the estimation of production daily, weekly, monthly,
and annually:

Aubergine Burger & Soybean Burger

Master Production Schedule
Description Day Week Month Year 1 Year 2 (2%) Year 3 (2%) Year 4 (2%) Year 5 (2%)
Starting Inventory 0 0 0 0 0 0 0 0
Sales Forecast 100 600 2,400 28,800 29,376 29,964 30,563 31,174
Qty to produce 100 600 2,400 28,800 29,376 29,964 30,563 31,174
Ending Inventory 0 0 0 0 0 0 0 0

Aubergine Burger & Soybean Burger

Master Production Schedule
Description JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER
Starting Inventory 0 0 0 0 0 0 0 0 0 0 0 0
Sales Forecast 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400
Qty to produce 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400
Ending Inventory 0 0 0 0 0 0 0 0 0 0 0 0

Table 13: Production schedule

71
Utilities and Waste Disposal

1. Utilities
Voorgir Annual Utility Expense
Utilities Per Day Week (6 Days) Month (4 Weeks) Annually
Electricity (may vary) 50 300 1,200 14,400
Water (may vary) 20 120 480 5,760
Waste Disposal 15 75 375 4,500
Gasoline - - 600 7,200
Internet Connection - - 1,500 18,000
TOTAL UTILITIES 4,155 49,860
Table 14: Utility cost

Voorgir will make sure to maximize its utilities in the business, reduce the consumption if necessary and
make alternative ways to lessen the cost of the utilities

2. Waste Disposal
Voorgir will sort waste by using different containers, buckets for certain types of
waste. Waste is primarily necessary to sort to the one that can be recycled, such as food
packaging, glass, paper, plastic bottles or organic waste from the kitchen, food scraps that
our guests did not eat, all green food that can go to composting. These main categories can
be further divided into subcategories such as fresh fruit and vegetables, large plastic bottles,
small plastic bottles, etc. A large number of categories and subcategories provides a clearer
picture of the type and quantity of waste and brings more recycling options.
These are the business waste that the Voorgir produce:

a. Reduce
 Kitchen waste
b. Recyclables
 Biodegradable plastic bags
 Wax paper
c. Reusable
 Printed paper and stickers (used for scrap paper)
 Bento boxes used in packaging

72
 The business agreed to have a budget on waste disposal worth 15 pesos per day of
operation. Those food waste will be disposed of every day to keep the cleanliness of the
business.
Unit Production Cost
UNIT PRODUCTION COST
DIRECT MATERIALS VARIABLE COST PER UNIT TOTAL VARIABLE COST PER UNIT FIXED COST PER UNIT TOTAL COST PER UNIT
TOFU-BASED PATTIES
DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
Tofu Bar 20pcs 4 80
Carrot 3 pcs 15 45
Red Bell Pepper 2 pcs 15 30
Parsley 3 stalks 10 30
Eggs 9 pcs 6 54
Condiments (Salt, Pepper,
- 25 25
Cornstarch)
1 sachet
Soy Sauce 7 7
(100ml)
Breadcrumbs 2 big 33 66
GOOD FOR 50 PATTIES TOTAL 337 6.74 16.68 7.91 31.33 10.73 42.06

EGGPLANT-BASED PATTIES
DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
Eggplant 20 pcs 180 180
Garlic 1 pc 5 5
Spring Onion 3 stalks 5 15
Eggs 6 pcs 6 36
Condiments (Salt, Pepper,
- 25 25
Paprika, Cornstarch)
Breadcrumbs 2 big 33 66
GOOD FOR 50 PATTIES TOTAL 327 6.54 16.68 7.91 31.13 10.73 41.86

OTHER DIRECT MATERIALS

DESCRIPTION QUANTITY PRICE TOTAL EXPENSE
1 big bottle
Oil 80 80
(500ml)
Burger Buns 17 packs 19 323
Lettuce 10 packs 200 200
Cucumbers 8 pcs 15 120
Tomatoes 2 kilos 180 180
Onions 2 kilos 100 100
Mayonnaise 1 big (1kg) 200 200
Ketchup 1 big (1kg) 150 150
Slice Cheese 4 packs 65 260
Regular Cheese 1 bar 55 55
GOOD FOR 100 BURGERS TOTAL 1668 16.68

PACKAGING
DESCRIPTION QTY. PRICE TOTAL EXPENSE
1 medium, 1
Biodegradable plastic bag 36 36
large
Stickers - 255 255
2 packs
Waxpaper 50 100
(50pcs each)
Boxes 100 pcs 4 400
GOOD FOR 100 BURGERS TOTAL 791 7.91

DIRECT UTILITY AND LABOR EXPENSES

Utilities Per Day Week (6 Days) Month (4 Weeks) Annually
Electricity (may vary) 50 300 1,200 14,400
Water (may vary) 20 120 480 5,760
Waste Disposal 15 75 375 4,500
Gasoline - - 600 7,200
Internet Connection - - 1,500 18,000
TOTAL UTILITIES 4,155 49,860

Direct Labor Fixed Monthly Income

Cook 1 10,800
Cook 2 10,800 73
TOTAL LABOR 21,600
TOTAL MONTHLY FIXED COST 25,755 10.73
 THE FINANCIAL ASPECT

Objectives of the Financial Aspect

The results of other aspects such as marketing, operational, management, and other aspects are
measured and presented in peso terms in financial analysis. It is carried out to determine and assess
the project's capital requirements. Including operating revenue forecasts and expenditures.

The objectives are as follows:

 Objective 1: To know how much money or capital is needed for the business to start.
 Objective 2: To know when the projected return of investment is in the financial timeline.
 Objective 3: To present a realistic and complete projection of operating costs and revenues.
 Objective 4: To determine the business performance, effectiveness, and liquidity of its
financial positions.

Statement of Assumptions

These are the assumptions used by Voorgir Partnership in their financial statements

1. The projected sales were computed based on the 50 pieces minimum of burgers that may
be sold per day
2. Sales will increase by 2% annually.
3. The cost of sales will increase by 2% annually.
4. Salaries and 13th-month pay increase by 2% every year
5. SSS, Philhealth, and Pag-ibig contribution will depend on the required amount per salary
bracket and employer contribution rate; and will also increase by 2% annually.
6. Utilities are paid as it comes due.
7. Operating expenses increased by 2% every year
8. There are available withdrawals every year
9. Taxes and licenses are computed based on the fee imposed by the government to
businesses with a 2% increase yearly.

74
 10. There is a 10% depreciation in the non-current assets of the business per year.
11. There is a 2,000 budget for advertising and it increases by 2% yearly

PRODUCTION OUTPUT
Daily production output 50
Multiply: No. of Workers 2
Total daily production units 100
Multiply: No. of working days in a week 6
Total weekly production units 600
Multiply: No. of weeks in a month 4
Total monthly production units 2,400
Multiply: No. of months in a year 12
Total annual production units 28,800 pcs
Table 15: Annual production units

Voorgir Company
Statement of Assumptions for 201A

Sales 1,137,600.00
Cost of Sales 604,242.00
Gross Profit 533,358.00
Salaries and wages 123,840
13th month pay 31,920
SSS, Phil heath and Pag-ibig 28,527.60
Taxes and licenses 4,000.00
Utilities 49,860.00
Advertising 2,000.00
Depreciation (10%) 4,945.60
Table 16: List of assumptions

Total Project Capital Investment

These are the expenditures of the business in its first year of operation.
Expenditures Estimated Amount
Renovation 11,500
Equipment and Materials 24,756.00
Furniture and fixture 34,700
Salaries and Wages 123,840.00
Registration, taxes and licenses 4,000
Direct Materials, Utilities and Labor 1,208,484
Continguency Fund 40,000
Total 1,435,780
Table 17: List of expenditures
75
 Sources of Capital

The source of capital for the proposed business venture will be given by each partner. Each
partner must contribute P239, 296.67 to accumulate a total capital investment of P1, 435,780
good for their first year of operation.

INITIAL CAPITAL INVESTMENT

GENERAL CO-PARTNERSHIP CONTRIBUTION
CHIEF EXECUTIVE OFFICER
239,296.67
Percentage:12.822437
CHIEF FINANCIAL OFFICER
239,296.67
Percentage:12.822437
CHIEF OPERATING OFFICER
239,296.67
Percentage:12.822437
PRODUCT MANAGER
239,296.67
Percentage:12.822437
MARKETING MANAGER
239,296.67
Percentage:12.822373
ACCOUNTING MANAGER
239,296.67
Percentage:12.822373
TOTAL CAPITAL INVESTMENT 1,435,780

Financial Analysis

a. Five (5)-year Projected Statement of Comprehensive Income

Voorgir Partnership
Projected Statement of Comprehensive Income
for the period ending December 31, 201A - 201E

201A 201B 201C 201D 201E

Sales 1,137,600.00 1,160,352.00 1,183,559.04 1,207,230.22 1,231,374.83
Less: Cost of Sales 604,242.00 616,326.84 628,653.38 641,226.44 654,050.97
Gross Profit 533,358.00 544,025.16 554,905.66 566,003.78 577,323.85
Less: Operating Expenses
Salaries and wages 123,840 126,317 128,843 131,420 134,048
13th month pay 31,920 32,558 33,210 33,874 34,551
SSS, Phil heath and Pag-ibig 44,127.60 45,010 45,910 46,829 47,765
Taxes and licenses 4,000.00 3,000 3,000 3,000 3,000
Advertising 2,000.00 2,040 2,081 2,122 2,165
Depreciation 5,945.60 6,065 6,186 6,310 6,436
Total 211,833.20 214,989.86 219,229.66 223,554.25 227,965.34
Net income before taxes 321,524.80 329,035.30 335,676.00 342,449.52 349,358.51
Income Taxes 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77
Net income after taxes 214,853.20 220,230.26 224,694.87 229,248.77 233,893.74

76
 b. Five (5)-year Projected Cash Flow Statement

Voorgir Partnership
Projected Cash Flow Statement
As of December 31, 201A - 201E

201A 201B 201C 201D 201E

Cash Balance Beginning 0 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45
Add Receipts
1,435,780.00 1,464,495.60 1,493,785.51 1,523,661.22 1,554,134.45
Initial Investment
Sales 1,137,600.00 1,160,352.00 1,183,559.04 1,207,230.22 1,231,374.83
Total cash available 2,573,380.00 2,624,847.60 2,677,344.55 2,730,891.44 2,785,509.27
Less: Payments
Purchase of Assets 59,456.00 60,645 61,858 63,095 64,357
Purchase of raw materials 899,424.00 917,412.48 935,760.73 954,475.94 973,565.46
Payment of direct labor 259,200 264,384 269,672 275,065 280,566
Income Tax 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77

Operating Expense 211,833 214,990 219,230 223,554 227,965

1,324,751.60 1,351,246.63 1,378,271.56 1,405,837.00 1,433,953.74
1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54

c. Five (5)-year Projected Statement of Financial Position

Voorgir Partnership
Projected Statement of Financial Position
As of December 31, 201A - 201E

201A 201B 201C 201D 201E

Current Assets:
Cash 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54
Total current assets 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54

Non-current assets:
Furnitures and Fixtures 34,700.00 31,230.00 28,107.00 25,296.30 22,766.67
Less: Accumulated Depreciation 3,470.00 3,123.00 2,810.70 2,529.63 2,276.67
Book Value 31,230.00 28,107.00 25,296.30 22,766.67 20,490.00
Equipment and Materials 24,756.00 22,280.40 20,052.36 18,047.12 16,242.41
Less: Accumulated Depreciation 2,475.60 2,228.04 2,005.24 1,804.71 1,624.24
Book Value 22,280.40 20,052.36 18,047.12 16,242.41 14,618.17
Total non current assets 53,510.40 48,159.36 43,343.42 39,009.08 35,108.17
TOTAL ASSETS 1,302,138.80 1,225,441.61 1,342,416.41 1,364,063.53 1,386,663.71

Current Liabilities:
Income Tax Payable 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77

Partner's Equity:
Beginning 1,435,780.00 1,464,495.60 1,493,785.51 1,523,661.22 1,554,134.45
Add Net income 214,853.20 220,230.26 224,694.87 229,248.77 233,893.74
Total 1,650,633.20 1,684,725.86 1,718,480.38 1,752,909.99 1,788,028.19
Less: Drawing 455,166.00 568,089.29 487,045.10 502,047.22 516,829.25
Partner's Equity end 1,195,467.20 1,116,636.58 1,231,435.28 1,250,862.77 1,271,198.94
TOTAL LIABILITIES AND EQUITY 1,302,138.80 1,225,441.61 1,342,416.41 1,364,063.53 1,386,663.71
77
 d. Ratio Analysis (liquidity, solvency, activity, and profitability ratios)

Voorgir Partnership
FINANCIAL RATIOS Projected Statement of Financial Ratios
For the year ended December 31, 201A - 201E
201A 201B 201C 201D 201E
LIQUIDITY RATIOS

Current asset 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54

Current Liabilities 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77
CURRENT RATIO 11.71 11.71 11.71 11.71 11.71

Quick Assets 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54

Current Liabilities 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77
QUICK RATIO 11.71 11.71 11.71 11.71 11.71

Cash and cash equivalents 1,248,628.40 1,273,600.97 1,299,072.99 1,325,054.45 1,351,555.54

Current Liabilities 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77
CASH RATIO 11.71 11.71 11.71 11.71 11.71

SOLVENCY RATIOS

Total liabilities 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77

Total equity 1,195,467.20 1,116,636.58 1,231,435.28 1,250,862.77 1,271,198.94
DEBT TO EQUITY RATIO 0.09 0.10 0.09 0.09 0.09

Total liabilities 106,671.60 108,805.03 110,981.13 113,200.76 115,464.77

Total assets 1,302,138.80 1,225,441.61 1,342,416.41 1,364,063.53 1,386,663.71
DEBT RATIO 0.08 0.09 0.08 0.08 0.08

Total equity 1,195,467.20 1,116,636.58 1,231,435.28 1,250,862.77 1,271,198.94

Total assets 1,302,138.80 1,225,441.61 1,342,416.41 1,364,063.53 1,386,663.71
EQUITY RATIO 0.92 0.91 0.92 0.92 0.92

Operating Income 321,524.80 329,035.30 335,676.00 342,449.52 349,358.51

Financing cost 0 0 0 0 0
TIMES INTEREST EARNED - - - - -

ACTIVITY RATIOS

Net credit sales 1,137,600.00 1,160,352.00 1,183,559.04 1,207,230.22 1,231,374.83

Average Accounts Receivable - - - - -
ACCOUNTS RECEIVABLE TURNOVER - - - - -

365 Days 365.00 365.00 365.00 365.00 365.00

Trade Receivable Turnover - - - - -
DAYS TO COLLECT - - - - -

78
Cost of Goods Sold 604,242 616,327 628,653 641,226 654,051
Ave. Inventory Balance 0 0 0 0 0
INVENTORY TURNOVER - - - - -

365 Days 365.00 365.00 365.00 365.00 365.00

Inventory Turnover - - - - -
DAYS TO SELL - - - - -

Net credit purchases 604,242 616,327 628,653 641,226 654,051

Average accounts payable 0 0 0 0 0
ACCOUNTS PAYABLE TURNOVER - - - - -

Ave. Accounts Payable 0 0 0 0 0

Cost of Goods Sold 604,242 616,327 628,653 641,226 654,051
- - - - -
Multiply by 365 days 365.00 365.00 365.00 365.00 365.00
DAYS TO PAY - - - - -

PROFITABILITY RATIOS

Gross Profit 533,358 544,025 554,906 566,004 577,324

Net Revenue 1,137,600 1,160,352 1,183,559 1,207,230 1,231,375
GROSS PROFIT MARGIN 0.47 0.47 0.47 0.47 0.47

Operating Profit 321,525 329,035 335,676 342,450 349,359

Net Sales 1,137,600 1,160,352 1,183,559 1,207,230 1,231,375
RETURN ON SALES 0.28 0.28 0.28 0.28 0.28

Net income 214,853 220,230 224,695 229,249 233,894

Average Total Assets 1,302,139 1,225,442 1,342,416 1,364,064 1,386,664
RETURN ON ASSETS 0.17 0.18 0.17 0.17 0.17

Net Profit after Tax 214,853 220,230 224,695 229,249 233,894

Total Stockholders' Equity 1,195,467 1,116,637 1,231,435 1,250,863 1,271,199
RETURN ON EQUITY 0.18 0.20 0.18 0.18 0.18

79
 e. Comparison of the results of the ratio analysis to industry averages

Voorgir Partnership
FINANCIAL RATIOS Projected Financial and Graphs
For the year ended December 31, 201A - 201E

201A 201B 201C 201D 201E Current Ratio

Current Ratio 11.71 11.71 11.71 11.71 11.71
11.73

11.70
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Quick Ratio 11.71 11.71 11.71 11.71 11.71
Quick Ratio
11.73

11.70
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Cash Ratio
Cash Ratio 11.71 11.71 11.71 11.71 11.71
11.73

11.70
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

D/E Ratio 0.09 0.10 0.09 0.09 0.09
D/E Ratio
0.10
0.10
0.09
0.09
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Debt Ratio 0.08 0.09 0.08 0.08 0.08
Debt Ratio
0.09
0.09
0.08
0.08
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Equity Ratio 0.92 0.91 0.92 0.92 0.92
Equity Ratio
0.92
0.92
0.91
0.91
201A 201B 201C 201D 201E

80
 201A 201B 201C 201D 201E
Receivables Turnover - - - - -

201A 201B 201C 201D 201E

Avg Collection Period - - - - -

201A 201B 201C 201D 201E

Inventory Turnover - - - - -

201A 201B 201C 201D 201E

Days to Sell - - - - -

201A 201B 201C 201D 201E

Gross Profit Margin 0.47 0.47 0.47 0.47 0.47
Gross Profit Margin
0.47

0.47
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Return on Sales 0.28 0.28 0.28 0.28 0.28
Return on Sales
0.28

0.28

0.28
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Return on Assets 0.17 0.18 0.17 0.17 0.17
Return on Assests
0.19
0.18
0.17
0.16
0.15
201A 201B 201C 201D 201E

201A 201B 201C 201D 201E

Return on Equity 0.18 0.20 0.18 0.18 0.18
Return on Equity
0.20
0.19
0.18
0.17
201A 201B 201C 201D 201E

81
 THE SOCIO-ECONOMIC ASPECT

Objectives of the Socio-Economic Aspect

Nowadays, small entrepreneurs must see the value of innovating and launching a firm that will
significantly contribute to the country's socio-economic progress. It also noted the importance of
business to society and its contribution to the economy.

The objectives are as follows:

 Objective 1: To define the role of the proposed business in the society and economy.
 Objective 2: To understand the possible contributions of the proposed business venture to
the economy and the community where it operates.
 Objective 3: To know if the proposed business venture is being responsible for all of its
stakeholders.
 Objective 4: To identify the possible effect of the business in the environment

Social Implications

The fundamental purpose of every business is to make a lot of money. They should not
limit their capability just for their interest. To achieve the common good, Voorgir will start to
develop a positive connection between the management and the employees. Workers and
employees have their salary income from Voorgir because of the services that they rendered to the
business. The Voorgir will also help society by offering a job to people in Ligid-Tipas, Taguig,
and paying them accordingly. The proposed business intends to support our communities and local
farmers in the country by contracting them as a direct supplier for the Voorgir Partnership. It will
help them in their financial needs to support their family and to continue their work as farmers.
The business doesn’t want to import products because they want to maximize their profit and have
fresh crops that have lesser fertilizers from the farmers.

A report published in The Lancet in 2019 concluded that a dietary shift toward plant foods
and away from animal products is vital for promoting the health of our planet. A global shift to a
plant-based diet could reduce mortality and greenhouse gases caused by food production by 10%

82
and 70%, respectively, by 2050. According to one climate change calculator, eating 75 grams of
beef—a typical fast-food hamburger—daily for a year contributes greenhouse gas emissions
equivalent to driving a car 7,196 miles—that’s crossing the United States about 2.5 times. Thus,
these studies supported the aim of the business to reduce its impact on the environment by
promoting homemade healthy burgers with plant-based patties.

Economic Implications

Voorgir Partnership is projected to provide much to the economy in the form of taxes. The
tax payment from the firm would support the communities as well as the economy in its future
projects like the salary of public workers, improvement in public safety, and public infrastructures.
This would make the economy better and continuously growing.

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Summary of Findings

This study focuses on the viability of the "Voorgir" partnership to provide a plant-based
burger that is profitable and attractive to consumers. Healthy food has always been expensive
therefore the partnership came up with a way to allow consumers to afford healthy quality food.
The researchers surveyed to determine the applicable marketing strategies to attract customers to
buy the product based on their preferences. According to the survey, the 3 major factors that people
consider when buying a burger are taste, affordable price, and big-serving that can be used as the
basis for the marketing strategy of “Voogir” to attract customers. These factors will be prioritized
when making the product so that it will be more appealing to customers.

Because of the pandemic, many possible business challenges may arise from different
aspects of supply and production. Concerning the ingredients and raw materials needed, "Voorgir"
set plans to be prepared for possible problems with their primary suppliers. Since the ingredients
of the product are flexible and can be bought from any market or grocery, the first thing that the

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business would do is to locate a partnership member within proximity of the nearest store to buy
the ingredients immediately so the business can still proceed with operations. Regarding the price
increase of commodities such as vegetables in the market, the business will be able to maintain
their product's affordability by ensuring that there will be not only one source of ingredients but at
least two so that the price can be compared and there will always be a more convenient and
inexpensive option for the partnership to obtain budget ingredients.

There are potential opportunities for the proposed business based on the survey conducted.
The age range of the possible consumers in Brgy. Ligid-Tipas are from age 14 to 55 which is
favorable to the business to be successful based on the wide range of age differences. 74% of the
respondents are interested to try plant-based patties, 26% are neutral, and no one answered "not
interested" which means that most of the respondents are potential customers. A healthy lifestyle
sustainability survey was conducted to determine the attractiveness of healthy food choices to the
respondents. 55.8% of them chose to prioritize their health followed by 15.6% who opted for a
moderately healthy lifestyle. Overall, 71.4% is a promising result for a start-up business.

Conclusions

Plant-based burgers have numerous advantages for both people and the environment.
Substituting plants for meat lowers saturated fat and boosts fiber and nutrient content in food.
According to studies, this lowers the risk of diabetes, cancer, and heart disease.

As indicated by the data analysis, the majority of consumers chose to prioritize their health
and always examine the health benefits of the food that they were about to order. Thus, the
researchers decided to choose Plant-based burgers as their product. Furthermore, the Affordable
price was the highest factor that was preferred by the respondents. This implies that customers will
be interested as long as the food is affordable and reasonably priced. Therefore, the researchers
guaranteed to make their Plant-based burgers economical to all customers while still maintaining
the quality of the product. Taking the pandemic into consideration, the majority of the respondents
preferred to have their food delivered directly to them rather than going out to pick it up.

The Voorgir Partnership delivery process would start with the procurement of ingredients
by contracting local farmers in the country as direct suppliers, followed by delivering these
ingredients to production employees to make patties. In addition, the finished product would be

84
posted on social media to attract potential customers. Moreover, the order confirmation would be
discussed through private messages on social media. Once the order is confirmed, production
employees would start preparing the burgers. Furthermore, the finished product would be delivered
to the customers' specified location within Ligid-Tipas. Additionally, the delivery worker would
receive the payment after handling the finished product to the customer.

The proposed business's role in society is to help by employing residents of Ligid-Tipas,

Taguig City, and paying them appropriately. By contracting them as a direct supplier for the
Voorgir Partnership, the proposed business intends to support our communities and local farmers
throughout the country. It will assist them in meeting their financial obligations to support their
families and continue their farming operations. The Voorgir Partnership is expected to contribute
significantly to the economy in the form of taxes. The firm's tax payment would benefit both
communities and the economy in future projects such as public employee salaries, public safety
improvements, and public infrastructures.

Recommendations

Based on the findings from this study, considering the important elements such as marketing,
management, operational, financial, and socio-economic aspects, it is recommended that
"Voorgir" can be pursued as a business located in Barangay Ligid-Tipas, Taguig. These are the
following recommendations:

1. A wide variety of equipment or materials is to be used for the fast processing of patties.
2. Provision of uniforms, hairnets, and gloves to the employees to ensure cleanliness and
hygiene.
3. Application of guidelines and requirements needed in different food delivery applications
for accessibility and availability.
4. Addition of new varieties of plant-based patties in the future for more options in the menu
5. Establishment of a physical store for dine-in in the future
6. Implementation of FIFO (First In First Out) system and managing timely food preparation
to avoid wasting resources.
7. Offer add-ons in the future such as mojos, fries, and drinks
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 8. 51 out of 77 respondents considered delivery food applications as their preferred
communication method. Therefore, partnership with third-party food logistics is highly
recommended to accommodate customers outside Ligid-Tipas and to further expand the
market of the proposed business.

Requirements needed for future use:

1. GrabFood Application Requirements

 Sign up to be a GrabFood merchant-partner on their website

 An email with the registration instructions will be sent to the email. Complete &
submit all application details
 Verification of details
 The contract is sent out
 Contract signing with Grab
 Final approval of the application
 Install the Grab Merchant app on the device and start selling

2. Foodpanda Merchant Requirements

 Documents
o DTI Certificate of Business Name Registration
o Other DTI Forms – Form 9, 13, or 49 whichever is applicable
o BIR Certificate of Registraion
o Valid Government Issued ID of Owner or the Person in Charge of the store
o Halal Certification (if applicable)
o Clear copy of your menu (Scanned or picture taken by a camera)
 Application Process
o Go to Foodpanda merchant registration page
https://www.restaurant.foodpanda.ph/ then fill up the registration form.
o Foodpanda will review the requirements and they will send a contract
o Review the contract, sign it then send it back to Foodpanda.

86
 o Upon submission, the shop will be available on the Foodpanda app then
the business can start selling.

3. LalaFood Merchant-Partner Application

 Go to the LalaFood merchant registration page

https://form.jotform.com/200930840839053?fbclid=IwAR1yan4stx2wBMnVmg1
DXaqBr-eJt-AzhdrR_x4zV-IgRSbICmVvquH16Fc , then fill up the registration
form.

 Merchants Team will contact the business within 48 hours for the other
requirements and approval.

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