I.

OVERVIEW OF THE BUSINESS

Sweet treats are a beloved indulgence for people of all ages, especially students
seeking a delicious snack during recess. Recognizing the high demand for affordable
yet delectable snacks, we, as entrepreneurs, have devised a plan to introduce
"ChocoMilk Cascade Delight " to the market. Our target demographic consists of
students who rely on their allowances and seek satisfying snacks during break times.
The key ingredient in our product, ChocoMilk Cascade Delight, is premium chocolate,
ensuring a rich and indulgent flavor experience. Combined with high-quality ingredients
and a creamy texture, our spread promises to be a favorite among students and snack
enthusiasts alike. Our presence during recess times ensures accessibility to our target
market, allowing us to provide them with a delightful treat while also generating revenue
for our business.

Ingredients for our ChocoMilk Cascade Delight include

II. MISSION, VISION, VALUES

Mission

To provide students with tasty and wholesome treats that enhance their school
experience, while promoting healthy choices and supporting educational initiatives.

Vision

To be the trusted source of delicious and nutritious snacks within the school
community, fostering a positive environment where students can enjoy treats
responsibly while promoting wellness and our product to be recognized with the
commitment in improving its taste.

Values

To make sure our product will be one of the most loved snacks in the school, we
need to consider these things first: quality, customer satisfaction, innovation, integrity,
and teamwork to ensure that it would not disappoint the customers.

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III. MARKETING PLAN

To engage our customers, we will initiate a sampling program where a randomly

selected group will receive one of our Milky Chocolate Cloud Spread, encouraging
others to try it themselves. Leveraging social media platforms like Facebook , we'll
showcase visually appealing posts and videos highlighting the versatility and
deliciousness of our product.

We will encourage our customers to share their experiences with Milky Chocolate
Cloud Spread on social media. By actively listening to customer feedback, we'll
continuously refine our recipe and offerings to meet their preferences and ensure
consistent quality

IV. PRODUCTION TECHNICAL PLAN

A. Product Description

Sweet treats are a beloved indulgence for people of all ages, especially students
seeking a delicious snack during recess. Recognizing the high demand for affordable
yet delectable snacks, we, as entrepreneurs, have devised a plan to introduce
"ChocoMilk Cascade Delight " to the market. Our target demographic consists of
students who rely on their allowances and seek satisfying snacks during break times.
The key ingredient in our product, ChocoMilk Cascade Delight, is premium chocolate,
ensuring a rich and indulgent flavor experience. Combined with high-quality ingredients
and a creamy texture, our spread promises to be a favorite among students and snack
enthusiasts alike. Our presence during recess times ensures accessibility to our target
market, allowing us to provide them with a delightful treat while also generating revenue
for our business.

Ingredients for our ChocoMilk Cascade Delight include

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B. Operating Strategies

Our product the ChocoMilk Cascade Delight will be sold inside the school to fill the
student’s empty stomachs during recess time. Our product will be composed of the
following ingredients: cheese powder, margarine, lumpia wrapper, and flour. These
ingredients will come from the Dulag market site where the ingredients are fresh. Our
sellers will conduct a free taste for the selected students to hear their opinion of our
product. We will also listen to their feedbacks for the improvement of our product.

I. RAW MATERIALS

Cheese Powder
Flour
Lumpia Wrapper
Cooking Oil
Water
II. MACHINE/EQUIPMENT
Spatula
Gas Stove
Deep Pan
Plate

III. PROCEDURE
Pour 1 cup of water on the pan
Wait for the water to boil
When the water is boiling. Put a piece of butter and wait for it to melt
When the butter is fully melted. Put ½ cup of cheese powder into the pan.
One all of the cheese is melted. Make sure that there are no lumps in your flour,
strain it first and mix it with small amount of water in a small glass. And then,
slowly add it into your pan. Eventually it will turn into a paste.
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Once it turns into a paste, turn off your stove and begin to put it into a bowl.
V. ORGANIZATIONAL PLAN

Owners
Arianne Gobangco
Ayesha Carlstein Rhein Arias
Christine Bondoc
Rose Anne Negrosa
Gabriel Troy Pabro
Rodel Quiña

Manager

Joshua
Gobangco

Sales Agent Cook Cashier

Mark Justine Joshua Joshua
Agullo Gobangco Gobangco

Delivery Guy Dishwasher Bagger

Gabriel Troy Pabro Shanine Caores Rachel May
Rodel Quiña Margin Cadayong Sumayod

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 B. Contribution to business
Owners – the one who own the business and the first right to profit.
Manager – the one who manage the business.
Sales Agent – the one who works with customers to find what they
want, create solutions and ensure a smooth sales process.
Cook – the one who produce/make the product.
Cashier – the one who receive or send the money and manage the
income.
Delivery Girl/Guy – the one who deliver the product to customers.
Dishwasher – the one who manage the cleanliness of the kitchen.
Bagger – the one who manage the packaging.
VI. OPERATIONAL PLAN

PRODUCING PACKAGING

PLANNING PROTOTYPING

ACTUAL
SELLING

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 This cheese sticks business will be owned by a group of 7 students who are
wanting to sell their product and gain the satisfaction of the customers. They are Joshua
Gobangco, Mark Justine Agullo, Lance Abellana, Shanine Caores, Rachel May
Sumayod, Margin Cadayong, and Arjoi Aldaya. They are all composed of Grade 11
Piaget students they decided to open a business and came up with a product called
“Cheese Sticks”. They have sufficient knowledge about the business industry. They will
also share ownership, management, and liability of the business. Each of them will be
equally liable for all of their obligations of the business and it will be their task to do if
there is a problem within the business. They all agreed to contribute to the capital of the
business and they are all responsible of their legal papers in the partnership business.
They are also responsible for the profits that they’ve earned and will be shared equally
with each other
The entrepreneurs came up with a plan, wherein they computed the estimated
capital and its profits. They combined all of the price for the ingredients and the sum will
be the capital and also how many pieces will it make. And then, they also decided to
present their product in a very presentable way to attract customers. Next, they will
conduct the process that is known as prototyping, it is the process to know if their
product will be desired by the customers. Lastly, they will conduct the actual selling of
the product.
B. Monitoring and Evaluation
The entrepreneurs will serve 100 pieces of cheese sticks per day. It takes
about 5 hours to make. It will be sold during recess time or anytime as long as there are
no classes that are taking place.

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VII. SUSTAINABILITY
FINANCIAL PLAN
Cheese sticks will need a money maximum of Php5000 to start the
production in the market. The entrepreneurs calculated the sales, cost of sales,
operating expenses yearly.
TABLE 1
Product/Service Unit price Quantity Days Total
Fixed cost of
cheese sticks
Deep pan 240 1 1 240
Gas 1025 1 1 1025
Spatula 25 1 1 25
Plates(plastic) 35 5 1 175
Measuring cup 50 1 1 50
Spoon 15 5 1 75
(A)Total fixed 1,590 pesos
cost
Variable cost of
cheese sticks
Cheese powder 40 1 20 800
Flour 20(per cup) 1cup 20 400

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 Lumpia wrapper 20 1pack 20 400
Cooking oil 75(per liter) 1/4liter 20 380
Margarine 10 1 20 200
(B)Total 2,180 pesos
variable cost
(A-B) Total cost 3,770 pesos
MONITORING THE EXPENSES OF CHEESE STICKS FOR THE MONTH OF
JANUARY

Table 1 shows the fixed and variable cost in the production of cheese sticks for
the month of January. This will be the basis of computing the sales price and volume.
Based on the FC and VC the business is capable to have a capital of 3,770 pesos for
one month.
TABLE 2
Monitoring the expenses of cheese sticks for the month of February to December
Product/Service Unit price Quantity Days Total
Fixed cost of
cheese sticks
Gas 1025 1 1 1025
Sanitation 500 1 1 600
(A)Total fixed 1,525 pesos
cost
Variable cost of
cheese sticks
Cheese powder 40 1 20 800
Flour 20(per cup) 1cup 20 400
Lumpia wrapper 20 25 20 400
Cooking oil 75(per liter) 1/4liter 20 380
Margarine 10 1 20 200

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 (B)Total 2,180 pesos
variable cost
(A-B) Total cost 3,705 pesos

Table 2 shows the fixed and variable cost in the production of cheese sticks
for the month of February to December. This will be the basis of computing the sales
price and the volume. Based on the fixed cost and the variable cost, the business is
capable to have a capital of 3,705 pesos each for the month of February to December.

Table 3
Projected Volume and Revenue
Daily Revenue(pieces) 100

Daily Revenue 200

Monthly Revenue(pieces) 2,000

Monthly Revenue 4,000

Yearly Revenue(pieces) 24,000

Yearly Revenue 48,000

Table 3 shows the projected volume and revenue in the production of CHEESE
STICKS. This indicates the projected volume and revenue daily, monthly, and yearly.
Based on the table, the entrepreneurs will produce a total of 100 pieces daily, 2,000

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pieces monthly, and 24,000 yearly. On the other hand, the entrepreneurs will receive a
total revenue of 200 pesos daily, 4,000 pesos monthly, and 48,000 pesos yearly.

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Monthly Projected Costs, Revenue, And Net Profit
JAN FEB MAR APR MAY JUNE
Revenue 4,000 4,000 4,000 4,000 4,000 4,000
Cost 3,770 3,705 3,705 3,705 3,705 3,705
Projected 230 295 295 295 295 295
Net Profit

JUL AUG SEPT OCT NOV DEC TOTAL

4,000 4,000 4,000 4,000 4,000 4,000 48,000
3,705 3,705 3,705 3,705 3,705 3,705 44,525
295 295 295 295 295 295 3,475

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 Table 4 shows the monthly projected value, cost, and net profit. Based on this
table, the entrepreneurs will have a monthly revenue of 4,000 pesos. The cost for the
month of January is different because the cost of materials will be included, as for the
remaining months the cost will be the same with 3,705 pesos. The total projected net
profit will be 3,475 pesos.

Table 5
CHEESE STICKS
Projected Income Statement For The Years Ended 2023-2027
2023 2024 2025 2026 2027

Sales 48,000 50,400 57,960 66,654 79,985

Less: Cost 44,525 46,751 53,764 61,829 74,195

of Sales

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 Gross Profit 3,475 3,649 4,196 4,825 5,790

Less: 2,400 2,520 2,898 3,333 4,000

Operating
Expenses

Net Income 1,075 1,129 1,298 1,492 1,790

Table 5 shows the projected income statement for the cheese stick business.
The entrepreneurs projected that the income for the years 2023-2027 is expected by at
least 5% in 2024, 15% in 2025-2026, and 20% in 2027. The operating expenses will be
based on the fare of entrepreneurs during the production of business which is 10 pesos
daily, 200 pesos monthly, and 2,400 pesos yearly.

II. SOCIAL IMPACT

A. Long Term Desired Outcomes
We the entrepreneurs of the product “Cheese Sticks” will build a
good reputation slow and steady so that our customers will not be overwhelmed and
possibly affect the environment because we aim to be seen as the entrepreneurs who
make them tasty snacks and not just for our innovative ideas. We will do our part to help
the society and its people, we will get their opinions and improve our product
accordingly to create a product that is affordable and tasty. Finally, we aim to strive in
not only the cheese sticks industry but in the whole cheese industry and hopefully
create an impact in the future.

B. Social Impact in the Community

Cheese sticks is located in Dulag National High School, where the
target of the business is the students and teachers. Our product is affordable, so we
hope that this will meet the consumer’s demands and possibly their taste.
C. Business Impact in the Community
As the business “Cheese Sticks” grows, we the entrepreneurs, will
have a successful and trusting relationship with our customers and also the community,
and also the people who needs jobs that this can offer to them.

VIII. DOCUMENTATION

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