Business Plan

Snack Bites

Sto. Niño Academy of Bamban, Inc.

Rizal Ave., San Nicolas Bamban, Tarlac

www.snackbites.com

Presented by:

ABM 12- Mirror of Justice

Group 2
 Introductory Page

Business Name

Biryahnihan is a business that serves delicious, authentic chicken biryani that elevates every dining

experience. Our biryani is all about connection and community, because at BirYeahnihan, it’s all about

“Biryani That Brings Us Together!”

Address

Sto. Niño Academy of Bamban, Inc., Rizal Ave. San Nicolas, Bamban, Tarlac

Nature of the Business

Biryahnihan is a sole proprietorship founded by Jurish Victoria Liwanag and supported by a

committed team of 11 employees, including Janella Iya Samson, Nathan Hann David, Clarissa Mae

Panlican, Ghieyan Tumapang, Enosh Sagmit, Kean Ramos, Rianne Zhane Bagsic, Sean Gutierrez,

Nico Serrano, and Jay Mark Lampa. Our business is dedicated to providing high-quality, flavorful

meals that offer a distinct and enjoyable culinary experience.

At this stage of our growth, Biryanihan offers four core products, with our signature Chicken

Biryani taking center stage. This dish, known for its rich, aromatic spices and perfectly cooked

chicken, is paired with three carefully crafted sides: savory pork barbecue, a crisp vegetable salad

with light vinaigrette, and a refreshing melon shake.

While our preparation process is streamlined to ensure efficiency, we prioritize quality by

sourcing fresh ingredients and following well-established recipes. Biryanihan is committed to

delivering exceptional meals and top-notch customer service, aiming to leave a lasting impression on

each and every customer.

Objectives

 To consistently provide high-quality chicken biryani and other menu items.

 To offer delicious meals at affordable prices.

 To build connections within the school community through shared dining experiences.

 To implement sustainable sourcing and preparation practices.

Statement of the financing needed

The starting capital of the business would be P 2,200.00. Since the owner and its employees

are the only students, they have decided to equally share P 200.00 for their capital, that would help

them start the business.

Executive Summary

Business Description

Biryanihan is a school-based business located at Sto. Niño Academy of Bamban, Inc., established in

March 2023. Operating as a sole proprietorship, the business is run by a team of 12 senior high school

students who are working collaboratively to bring flavorful, quality meals to the school community. Every

dish is crafted with care and attention, making it a special and enjoyable experience for fellow students.

The business operates sustainably, driven by the dedication of its owner and staff. As senior high school

students in their final year, they seized the opportunity to apply their knowledge in marketing and

entrepreneurship by launching this venture with a modest initial capital, all within a short period of around

seven days for academic purposes. This initiative allows them to test and refine their business skills while

addressing the needs of the school population.

There’s is an undeniable gap in the offerings at the school canteen and aimed to fill that void with

more diverse, satisfying options. The business chose Chicken Biryani as its signature dish in recognition of

the growing popularity of Middle Eastern cuisine among today’s food enthusiasts. As global flavors

continue to gain traction, especially in the Philippines, we saw an opportunity to bring something both

unique and exciting to the school community.

With over 900 students at Sto. Niño Academy, the business has a solid customer base to cater to.

Starting with an initial capital of 2,200.00 pesos, the team projects an income of more than 2,000 pesos,

ensuring the viability of the venture through careful planning and cost management.

While the team consists of STEM students with limited business experience, they possess valuable

knowledge from their coursework in Entrepreneurship. This foundation equips them with insights into

marketing, cost management, and product development. Moreover, it will guide them in managing the

business successfully and adapting to challenges as they grow.

 Environmental and Industry Analysis

Conditions of the General Environment

Sociocultural Conditions

Our primary demographic, the students, often skip meals to focus on academic deadlines, mainly

because they find existing food options inconvenient and time-consuming to eat. BirYeahnihan fills this

gap by offering meals that are easy to eat, affordable, and satisfying. With our signature Chicken Biryani

and complementary dishes, students can enjoy a filling, flavorful meal that fits into their busy schedules.

BirYeahnihan ensures students have access to a convenient, well-prepared meal that keeps them energized

throughout their demanding school day.

Technological Conditions

The existence of electric stoves, along with other kitchen equipment like blenders and grills, has made

cooking safer and more efficient. Unlike gas stoves, electric stoves eliminate the need for gas canisters,

which can be hazardous for students to handle. By utilizing electric stoves, blenders, and grills, our

production process for meals becomes faster and more reliable. Given the recent inflation in our economy

—where food inflation currently stands at 7.1%, according to the Philippine Department of Finance—

prices for meals sold outside school grounds have risen significantly. In response, our business aims to

provide the students of Sto. Niño Academy with affordable, tasty, and filling meals. Additionally, the

business will strictly comply with the Philippine Food Safety Act of 2013 to ensure that all our products

meet safety standards for consumption.

Economics Conditions

The current economic landscape is characterized by rising inflation, particularly in the food sector.

According to the Philippine Department of Finance, food inflation is at 7.1%, leading to an increase in the

cost of meals sold outside school grounds. This poses a challenge for students and teachers who seek

affordable yet satisfying meal options. In response to these conditions, BirYeahnihan is committed to

offering competitively priced meals that remain both filling and delicious. Our business model is designed
to address the financial constraints faced by our customers while maintaining high-quality standards. By

sourcing ingredients wisely and streamlining our production process with efficient kitchen equipment like

electric stoves, blenders, and grills, we can minimize costs and pass these savings on to our customers.

Consumer Analysis

Our target customers are the students of Sto. Niño Academy of Bamban, Inc., from

elementary to senior high school, and the faculty and staff of the school. The products are being sold

at an affordable price to serve all types of age groups.

Children - Teens

Children, Teens,
Affordable food and Younger Adults Younger Adults, Older
drinks Adults.

Older Adults

Marketing Strat
SWOT Analysis

The SWOT analysis is a strategic planning and management technique that lay outs the
internal strengths and weaknesses of Snack Bites. It also provides the external opportunities
presented by the business environment as well as its potential threats.

Strengths Weaknesses
- Accessible source of funds - Competitors with lower prices
- Unique and diverse products - Limited stocks of products
- Budget - friendly products
- Existing equipments
Opportunities Threats
- Large customer base - Businesses that offer the same products
- Products are affordable and as our business
consumable for anyone. - Fluctuation in prices of supplies
- Social media presence for promotions
 Description of the Business

Product Description

Our products are 100% handmade and cooked by the owner, and the team and the supplies
that we are using are all local, so even in a little way we could help other local businesses like us,
and also the farmers. The materials that are used on our products are safe to eat, high quality, and
worth the money.

Size of the Business

It is a small, sole proprietorship business that has 14 employees. It is an independently

owned business by the students with little capital and no machinery needed.

Mission Statement and Core Values

To happily serve the SNAians with a healthy and nutritious snack that can fulfill their
cravings at the same time.

The 3 Core Values of Snack Bites

1. Integrity: knowing and doing what is right.

2. Servant Leadership: to serve the common good.
3. Safety: to ensure the quality of the food.

Location of the Business

It is located in our school, the Sto. Niño Academy of Bamban, Inc., with a total population
large enough to make the business feasible.

Products Offered

A nacho bites, yakut drink and spring rolls.

About the business owner and its management team

The business owner and its management team are all ABM students and are knowledgeable in
how to prepare, plan, and execute the business. Since we will offer some food, the business
ensure that it is healthy, delicious and will make the customers satisfied.
 Production Plan

Equipment

- LPG
- Frying Pan
- Ice Chest
- Cooking Materials (tongs, ladle, etc.)
- Pitcher

Ingredients

For Nachos

 Ground Pork
 Taco Powder
 Tortilla Chips
 Mayonnaise
 Cheese Powder
 Cucumber
 Lettuce

For Spring Rolls

 Glass Noodles
 Carrots
 Crab stick
 Rice Paper
 Cucumber
 Lettuce

For Yakut drink

 Pineapple Juice
 Iced Tea
 Ice
Production Schedule

Production Schedule
1st Day of Preparation Actual day of Production
- Buy all the meat products and other - Buy vegetables from the public market
supplies from Waltermart, Inc., and to make sure that they are fresh.
RCS Supermarket. - Cook the meat and crabsticks.
- Prepare all the equipment needed for - Cut the vegetables.
the business. - Prepare the ingredients and present
it nicely.

Source of Materials

To ensure that the business offers products with affordable capital and raw ingredients,
the purchasing officers have looked for suppliers that offer cheaper products. With the meat, we
have chosen the Waltermart Supermarket; for the other supplies intended for spring rolls and
chips for nachos, the business has chosen the RCS Supermarket; and the other supplies needed
are being bought at the Bamban Public Market.
 Operations Plan

Purchase Procedures

In terms of purchasing the supplies, we properly evaluated where to get the best quality at
the most reasonable price that we could possibly get. It is the team decision of all the employees
to buy the needed meat at the Waltermart supermarket since it is much cheaper than the ones
available in the public market. The cooking ingredients come from RCS, and the vegetables
come from the Bamban public market since this is accessible for the team to go for and buy some
vegetables to ensure the quality of them.

Storage and Inventory Control

In terms of storage and inventory, everything will be stored in Elma Mickaella Joy’s house
because that is also the production place, and it is also a walking distance from the school or the
location of the business.

Sales Procedures

After observing trends and determining the possible products to sell, we will start to promote
and introduce them to our friends so that they will serve as walking advertisements for our
business.
 Marketing Plan

This section will outline a comprehensive strategy to position our Middle Eastern food
business as the premier choice for authentic, flavorful meals at Sto. Niño Academy. Our
objective is to attract a broad and diverse customer base while also focusing on students by
offering a fusion of traditional Middle Eastern dishes with modern, innovative touches, creating a
unique and memorable flavorful experience. By leveraging targeted online and physical
advertising, engaging directly with the local community, and maintaining a strong focus on
exceptional service, we aim to build long-term customer loyalty while ensuring steady growth
and sustainability for the start-up business.

Target Market

Our target market consists primarily of the students and faculty of Sto. Niño Academy, who
represent a diverse group seeking affordable, convenient, and flavorful meal options. Students,
aged 12-19, will be drawn to quick meals that fit within their budget, such as rice bowls, wraps,
and platters. Additionally, faculty members will appreciate the availability of healthier and more
satisfying meal options during their busy schedules.

In addition, we aim to attract local residents and families living near the school or have certain
relationships with the school. These families often enjoy dining out together and are interested in
unique, flavorful experiences. With exceptional service and distinctive dishes, we aim to build
long-term customer relationships with them.

Product Strategy:

Price Strategy:

Since our target market consists primarily of students and faculty of Sto. Niño Academy, our
price strategy hopes to align with their day-to-day budget. We also make sure that our portions
aren't affected by how low the pricing is. We want convenience for the students and teachers,
which means our pricing should align with their given budget. Our budget should range between
70-90 for the chicken biryani, 40-50 for the kebab, 35-45 for the salad, and 20-50 for our melon
shake since it varies in sizes. With these pricing range, we offer good prices that aligns with their
budget and proper portion sizes.

Promotion Strategy:

We will promote our Middle Eastern cuisine restaurant with a focused approach targeting
students, faculty, and local food enthusiasts. The campaign will center on social media, including
Facebook, Instagram, and TikTok, where we will post engaging content, such as cooking videos,
customer testimonials, weekly specials, and deals executed in a funny manner. To attract more
foot traffic, we will introduce lunch combo deals, and give out coupons about deals to our loyal
customers. Additionally, flyers will be distributed around the campus, and we'll collaborate with
local influencers to showcase our dishes. The total budget for this promotion is ₱2000, with ₱300
allocated to social media ads, ₱700 for flyers and posters, ₱500 for local influencer
collaborations, and ₱500 for contest giveaways and discounts.

Distribution Strategy:

Due to our target market consisting of students and faculty of Sto. Niño Academy, the school
itself provides the necessities for starting our business. The TLE room is more than sufficient to
act as our kitchen for the time being since it already has more than enough appliances and
equipments. After establishing a strong start at the TLE room, we intend to further improve our
distribution by reestablishing our food business by utlizing food stalls or portable (kitchen?).
Additionally, our packaging will be convenient since the customer can both consume it as soon
as they receive the food, and they can also eat it on the go, at their house, and any place they
wish to eat. By always being available and close to our target market, distribution of food is
convenient.

Competitive Advantage:

Our business of offering Middle Eastern cuisine provides a distinct edge over the more
common traditional Filipino fare. Additionally, our unique dishes are highly convenient,
ensuring that students and faculty members can enjoy them with ease and without hassle. While
some may hesitate to try foreign cuisine, our approach to Biryani and other offerings allows them
to savor the intricate blend of spices without overwhelming their palate. The flavors are carefully
crafted to showcase the rich essence of the Middle East while remaining approachable, striking a
perfect balance between the familiar and the exotic.
 Organizational Plan

Form of Business Organization

The form of our business is a sole proprietorship with 14 employees and are Grade 12
Accountancy, Business and Management Students of Sto. Niño Academy of Bamban, Inc. The
shareholders are aged from 17 to 18 years old.

Liability of the Owner

In terms of funds, the CEO and the employees fairly shared the amount that is needed for the
future expenses, and in terms of buying the supplies. It is a teamwork from all the members from
buying the ingredients, promoting, cooking and selling the products. After selling, the financial
statements are prepared to know if the business is feasible.

Role of the Owner

The owner of the business is in charge of the development, continuity, direction, and day-
to-day operations of their enterprises. He ensures that the business can achieve its short- and
long-term goals by looking for ways to become an ever more valuable person in every area of
your business.

In terms of managing the business, all the employees of the business have their own
responsibilities. Some are in charge of buying and preparing the ingredients needed, some are in
charge of cooking, some are in charge of selling and marketing, and some are in charge of
preparing the overall plan to achieve all the goals.

With this method, the tasks are spread evenly so that it will also be a collaborative effort
to achieve our goals and objectives in the shortest period of time possible.
 Organizational Chart

1. Jayvee J. Maninang- CEO

The chief executive officer (CEO) is the company’s highest-ranking official. He is
frequently in charge of growing the business and boosting profitability. CEOs oversee a
company's entire operations.

As the CEO of this sole proprietorship, he is responsible for managing the overall
operations. He is the one who guides the business toward its vision. Additionally, since
he is the one running the company, he is in charge of establishing its culture, and
brand.

2. Elma Mickaella Joy S. Calunod- Preparation Manager

The preparation manager is in charge of ensuring the cleanliness of ingredients needed
and preparing them to help the kitchen staff cook faster.
As the preparation manager, she is the one to wash, cut and prepare all the ingredients
needed like vegetables, meat for cooking and utensils like ladle and knife, etc. It is
important that the ingredients are finely chopped to excellence to make it easier for the
students to eat and will make the chefs' job easier. It is also important that she measure
all the ingredients to maintain the consistency of the recipe. She will also be the one to
ensure that he ingredients are stored properly to prevent food waste.
3. Nikki Allaine M. Mara- Preparation Assistant
The preparation assistant is assigned to help the preparation manager with all the raw
materials or ingredients that the cook will use for cooking. She prepared it in a way
like cutting then arranging those ingredients in a plate or bowl so that it is easy for the
kitchen staff to look for it.
4. Eriz Anne N. Quitalig- Cleanliness Officer
A cleanliness officer oversees maintaining the overall cleanliness of the business. They
are also responsible for maintaining and implementing all kitchen sanitary
requirements, checking all workstations and dressing processes in the kitchen, and
creating checklists that the business may utilize during food safety inspections. She
ensures that the food sold to the general public by business enterprises is safe and
hygienic. They use a variety of skills to examine and report on any food preparations or
procedures that are unacceptable.
5. Bea P. Bonifacio- Cleanliness Assistant
A cleanliness assistant helps the officer take charge of keeping the work area of the
business clean. They are in charge of carrying out various chores to keep the facility
tidy and safe. This can involve sweeping and mopping the floors, cleaning the lavatory
surfaces, and emptying the garbage and recycling bins.
6. Krizelle Mikaella O. Ordonez- Purchasing Officer
The duties of the purchasing officer include purchasing products, budgeting,
negotiating, inspecting quality products, and preparing financial reports. In this role,
she should know where to buy products at the best prices and have strong negotiation
skills.
7. Jei Mickaella M. Hipolito- Purchasing Assistant
A Purchasing Assistant is responsible for providing administrative support to the
Purchasing Department and helping with the procurement process. Their primary
responsibility is to ensure that the purchasing process runs smoothly by coordinating
and communicating with suppliers, placing orders, and maintaining accurate records.
Overall, a purchasing assistant plays a crucial role in ensuring that the purchasing
process runs smoothly, efficiently, and cost-effectively.
8. Akisha A. Garcia- Purchasing Assistant
A Purchasing Assistant is responsible for providing administrative support to the
Purchasing Department and helping with the procurement process. Their primary
responsibility is to ensure that the purchasing process runs smoothly by coordinating
and communicating with suppliers, placing orders, and maintaining accurate records.
Overall, a purchasing assistant plays a crucial role in ensuring that the purchasing
process runs smoothly, efficiently, and cost-effectively.
9. Ayen Leigh M. Santos- Seller
The seller is responsible for delivering the goods to the buyer. The buyers will then
either accept or reject it. They would pay for the goods if they were accepted by buyers.
A seller is responsive when they start a conversation about sales and make the selling
process easy for the customer; they are also required to respond to inquiries regarding
their product or service and are always open to customer suggestions and feedback.
10. Sophia Coline S. Dungca- Seller
The seller is responsible for delivering the goods to the buyer. The buyers will then
either accept or reject it. They would pay for the goods if they were accepted by buyers.
A seller is responsive when they start a conversation about sales and make the selling
process easy for the customer; they are also required to respond to inquiries regarding
their product or service and are always open to customer suggestions and feedback.
11. Patricia G. Escoto- Seller
The seller is responsible for delivering the goods to the buyer. The buyers will then
either accept or reject it. They would pay for the goods if they were accepted by buyers.
A seller is responsive when they start a conversation about sales and make the selling
process easy for the customer; they are also required to respond to inquiries regarding
their product or service and are always open to customer suggestions and feedback.
12. Ellise Margaret S. Limjuco- Kitchen Staff
Kitchen Staff perform all cleaning, washing, and preparation duties required in kitchens.
The are collaboratively working with the preparation manager to operations run
smoothly. She is one of the responsible for cooking food. Part of their duty is to ensure
that the kitchen and storage areas remain clean at all times by cleaning all dishes,
workstations, cooking equipment, and food storage areas per food safety regulations.
13. Izzy Mei G. Castro- Kitchen Staff
The duties of a kitchen staff member involve reading and improving recipes and
creating dishes that will ensure the quality of the food. It is their duty to ensure that all
dishes are well prepared, cooked, and presented aesthetically in the eyes of the buyer. It
coordinated with the purchasing officer and staff on how much food and supplies were
needed for the operation. Their duty is to taste the food first to determine if it is safe to
eat and delicious before serving it to the buyer.
14. Nicole V. Quiros- Kitchen Staff
The duties of a kitchen staff member involve reading and improving recipes and
creating dishes that will ensure the quality of the food. It is their duty to ensure that all
dishes are well prepared, cooked, and presented aesthetically in the eyes of the buyer. It
coordinated with the purchasing officer and staff on how much food and supplies were
 needed for the operation. Their duty is to taste the food first to determine if it is safe to
eat and delicious before serving it to the buyer.
15. Joana Marie I. Tongol- Kitchen Staff
The duties of a kitchen staff member involve reading and improving recipes and
creating dishes that will ensure the quality of the food. It is their duty to ensure that all
dishes are well prepared, cooked, and presented aesthetically in the eyes of the buyer. It
coordinated with the purchasing officer and staff on how much food and supplies were
needed for the operation. Their duty is to taste the food first to determine if it is safe to
eat and delicious before serving it to the buyer.
 Financial Plan

Start-up Expenditure (Budget)

The plan originally, if we were going to sell the product, the supplies that were needed were
equally paid for by the owner and its employees. Each shared a total of P250.00, and when it is
multiplied by 15, it is equal to P3,750.00. This is a great way to start a food business at school.
But when the plans are changed, our contribution gets lowered by P100.00 per member. So, our
contribution is P 150.00 per member. We have a total budget of P 2250.00 for the presentation
day.

NACHOS SPRING ROLLS

Materials and Cost Materials and Cost
Beef Brisket- ₱190.75 2 pcs. Rice Paper Roll- ₱190
Ground Pork- ₱437.18 Crab sticks- ₱ 164.60
2 pcs. McCornick Taco Powder- ₱89.50 Cucumber- ₱23.00
Bay leaves- ₱7.50 Green Ice Lettuce- ₱52.00
Snackers Nachos- ₱68.80 Carrots- ₱24.00
Tortilla Plain- ₱ 148.80 Vinegar- ₱ 6.40
Mayonnaise- ₱140.00 Oyster Sauce-30.70
Cheese Powder- ₱ 34.00 Bihon- ₱44.00
Cucumber- ₱45.00
Lettuce- ₱61.00

Total: 1,222.53 Total: ₱490.70

 Yakut Drink Packaging
Materials and Cost Materials and Cost
Pineapple Juice- ₱108.00 Paper Bowl- ₱65.00
Lemon Iced Tea- ₱110.00 Paper Cup- ₱45.00
Tang- ₱20.00 Sauce Cup- ₱75
Ice- ₱50.00 Disposable Spoon- ₱25.00
Disposable Fork- ₱25.00
Total: ₱235.00

Total: 288.00 Total: ₱235.00

Overall Total Expenses: ₱2,236.23

 Assessment of Risk
The potential risks are that students would not want something with vegetables. The limited
availability of stocks caused a loss of sales. The failure to achieve sales forecasts and the sudden
unavailability of stocks in the market. Unexpected weather, like sudden rain or an earthquake.
The internal risk is when an employee becomes sick and is unable to work, which can decrease
the production staff.

The potential risks can be lessened by estimating the number of orders. Looking for
alternative suppliers for the supplies. By doing a survey for the population, who are mostly
looking to buy. Making sure that all its employees will be healthy by encouraging them to eat
healthy, drink vitamins, and drink enough water to survive day-to-day life.

The most effective strategy to control business risk is to keep enough funds on hand. A
business with sufficient financial resources is better able to withstand potential risks, like
checking whether there is a need to buy more supplies for the business to run or a replacement
for broken things, etc. It is also important to know how to budget the money well to prevent
losses in capital.
 Timetable

DATE ACTIVITIES

March 14 Ma'am Alma was the one who created the two groups, she was
the one who decided that it would be fair for everyone.
We had our brainstorming about what are the possible
March 24 products that we will present to the panel and to the faculty
members.

March 26 We had our first meeting where we did a brainstorming and

some of the parts of the business plan.
A meeting was held again for the election of the position of
March 28 our business where in this are also the one that we put into our
organizational plan.
We did product testing where we cooked our products so that
we can see how much the ingredients that we need to improve,
March 30 to estimate how many servings that we need to prepare for us
to provide all our buyers and to have a costing for us to know
how much we will be going to sell our products.
Our group had a meeting about how much capital we are
April 12 going to put in for the business. We all agreed on paying ₱250
each, so that we can put up a total of ₱3,750 for our capital.
Four (4) members of the group went to buy the ingredients
April 17
needed for the products that will be presented.
We had our final meeting regarding the capital and what other
tools, equipment, and ingredients we need to bring. Due to
some changes, we decided to lessen our capital to a total of
April 18
₱2,250 and refunded ₱100 each to the members. On this day
also, three (3) members of the group bought the materials
needed for the packaging of the products.
Ingredients such as carrots, cucumber, and lettuce were
bought last minute to ensure their freshness. The members
April 19
then started to prepare the products. After preparing, all
products were presented to the judges.
APPENDICES
DOCUMENTATION