FORMAT

1. A. BUSINESS NAME

2. B. NAME OF PRODUCT

3. EXECUTIVE SUMMARY
Our business plan aims to satisfy the needs and
wants of the people who will buy our products. Our
products has its special ingredients that will give our
consumers nutrition that their body need. It is also cheap
that can afford easily by our consumers.

4. DESCRIPTION
Siomai, is the best Asian food found in Asia.
It has lot of variations like pork, beef, shrimp, and
shark’s fin siomai. Taste this and you’re in a
heaven of siomai because of its flavor. Taste this
yummy dish that can never forget.

5. D. COST OF MATERIAL
Fixed Cost
Unit Quantity Unit cost Total amount
Toothpick box 6 P15.oo P90.00
Siomai plate paper pack 5 P15.00/50pcs P75.00
Tong Unit 3 P20.00 P60.00
Electric Steamer Unit 1 P750.00 P750.00
2.5 ml. Sauce cup pcs. 200 0.34 P68.00
Sauce container Unit 2 P35.00 P70.00
Extension wire Unit 1 P180.00 P180.00
Tissue Pack 1 P80.00 P80.00
Total Fixed cost 219 P1095.34 P1293.00

6. E. VARIABLE COST
Variable Cost
Unit Quantity Unit cost Total amount
Siomai (already made) pack 7 P50.00/pack P350.00
Soy Sauce pack 8 P7.00/pack P56.00
Calamansi pcs. 75 P2.00/pc. P150.00
Garlic pcs. 10 P5.00/pc. P50.00
Chilli pcs. 15 P2.00/pc. P30.00
Total variable Cost 115 P60.00 P636.00
Miscellaneous P471.00

7. F. CAPITAL SHARE
Capital share Percent% Capital
Owner's
Dante Pioquinto Jr. 20% P480.00
Ace Estabillo 20% P480.00
John ChristianSacedor 20% P480.00
John Kenneth Halili 20% P480.00
Ronel Vilar 20% P480.00
Total 100% P2400.00

8. MISSION
To serve great tasting food, bringing the joy of
eating to everyone.

9. VISION
By instilling the business goal in achieving
success, enhancing the ways and means of
expanding the capability of competing assertively
in the industry.

10. BUSINESS PROBLEM
We know that siomai is one of the best and common
street food today. The common problems that our
business may encounter, is the climate change. We know
changing weather may cause less people who can be our
prospective customers. And also some siomai product
are too expensive to buy but our siomai is cheaper and
healthier than other siomai.

11. GOALS/PRINCIPLES
To test the business, we should focus on the goals
of our business to easily gain the trust of our
customers.
These our the goals of our business
1. To earn more money
2. To help people to be healthy
3. To hopefully be competitive here in the Philippines

12. DEMAND AT THE PRODUCT
Demand
is an economic principle that describes a consumer's
desire and willingness to pay a price for a specific good
or service. Demand refers to how much (quantity) of a
product or service is desired by buyers. The quantity
demanded is the amount of a product people are willing
to buy at a certain price; the relationship between price
and quantity demanded is known as the demand
relationship.

13. BUSINESS MODEL
Capabilities
Supply
chain
Cost
Partners
Value
Proposition
Customer
relationship
Customer
Satisfaction
Distribution
Channel
Revenues
Success or
Failure

14. PERSONAL DETAILS

15. Dante Pioquinto
His an open-minded, friendly and resourceful leader
with a sound and optimistic outlook on all things in life.
He posses an excellent ability to motivate others,
coupled with the ability to communicate comfortably at
all levels, therefore ensuring an excellent working
environment for all members of the team to perform at
their bests.

16. Ace Estabillo
He is mature, positive and hardworking individual, who
always strives to achieve the highest standard possible, at
any given task. He posses good communication skills
and have the ability and experience to relate to a wide
range of people. I enjoy learning new things.

17. John Cristian Sacedor
He is an energetic, ambitious person who has
developed a mature and responsible approach to any task
that he undertake, or situation that he presented with.

18. Ronnel Villar
He is a confident person who relishes challenges
and working under pressure. My greatest strengths are
my research, communication and writing skills.

19. Kenneth Halili
He is an loyal, talented and caring person who loves
making a difference into the lives of children. I am open-
minded, patient and supportive towards other people.

20. TARGET MARKET
Our target market is our school. The students of our
school with the age between 13-18 yrs. Old. We will
introduce our business to our fellow students by serving
them our product and giving them the satisfaction that
they want. In case our business will be successful inside
our school. We plan to expand our business in our
barangay and near by communities.

21. Social/Consumer behavior
The target market will be the students, faculty
members and other employee working in the school
building. Primarily the market that will be quite
consistent with regards to their capacity to pay and the
modes of going out and have a break. The target market
of Mr. Siomai may be composed of 50%of the
population in the school. With the unweaving trend of
the siomai industry the consumers are even more
becoming aware of the continued changes in lifestyle of
the target market

22. A. RESEARCH AND ANALYSIS
III. Marketing Plan

23. 1. MARKET SIZE
3000
2500
1000
1500
2000
0
The figure shows that the
total population of the
school is 2800. We made
a survey of asking some
students if they are
willing to avail our
product. And base to our
survey we found out 900
of them are interested
because of the nutrition
and benefits they can get
in our product.

24. 2. MARKET DISTRIBUTION
Students
Nearby
Communities
School
Faculties
others
35%15%
30%
20%
The figure above shows the total population in the school
and how we distribute our product to the customer and to the
market. Our first priority are the students because they have
the 35% of the population. Second is the near by communities
with 30% the teachers that have the 20% of the population and
lastly others have 15% of the population.

25. 3. COMPETITION/MARKET SHARE
competitors market share target market
Competitor A 40% 30%
Competitor B 60% 45%
Mr. Siomai 25%
Our business targets to capture is the 15% for the market share of
Competitor A and 10% of Competitor B, a total of 25%.

26. PROJECTED DEMAND
As you can see in our projected demand the 30% of the students in grade 7 avail our siomai
in our fist year, also 30% of 2nd yr. students want our product. 30% of the students in 3rd
yr. avail our product and 30% of 4th yr. students will buy our product. In our second year
we have a new product also 30% of the students from grade 7 to 4th yr. avail our product.
In our third year we presented new product siomai ball and 35% of the students avail our
product and also he have a 500 person who avail our product came from others.
year product grade 7 2nd Yr. 3rd yr. 4th yr. others
1 siomai 250 200 250 200
2 fried siomai 350 250 300 250
3 siomai ball 450 300 350 300 600

27. PROJECTED SALES
Year 1 Year 2 Year 3
900x10=9000 1150x15=17250 2000x25=50000

28. IV. PRODUCTION AND TECHNICAL PLAN

29. A. PRODUCT DESCRIPTION
Mr. siomai unlike the other products of the same
kind, our siomai contains unique characteristics that the
other product don’t have. Our product contains
nutrition's that help our customers to be ready to their
daily living.
Mr. siomai has its different choices we have fish and
pork flavor of siomai. It has protein, vitamins that helps
the body in everyday life.

30. B. OPERATING STRATEGIES
We can make our product a hit by promoting our product
by giving free samples and flyers for the discounts.
C. CRITICAL RISKS
There are many risk inherent in this business. The most
critical risks is the customer’s changing taste. Of course
customers taste often changes they wanted to try something
new that suits their flavor. And people nowadays afraid to
taste new brand the tend to patronize the brand they had been
using quite a long time than to try new products.

31. EXPANSION OF THE TARGET MARKET
If we succeed in this business, selling it to the
students and in our barangay, our group plan to upgrade
our selling skills and we will product to other
communities and cities.

32. Strength
The trend of siomai is in
peak.
Our location is desirable
for our target market.
Weakness
Too much existing
competitors.
 Lack of personnel
popularity
Opportunities
The siomai business
industry is in the climax of
its career right now. Making
the trend to be very
appealing for the Filipino
market who are easily
enticed by current trends in
food and beverages industry
Threats
The trend of the siomai
business may decline in a
short period of time so we
only have a certain time to
set our standards and make
ourselves known to the
Filipino market.
As you can see in the figure above, it shows the possible strengths, weakness,
opportunities and threats that our business could encounter
SWOT ANALYSIS

33. D. MARKETING STRATEGIES
 Having an attractive design is a must
 Discounts
-in our opening date we are giving discounts to our
costumers. Less 5.00 pesos in every order.
 Advertising
- we are using fliers to introduce our product.

34. ORGANIZATIONAL PLAN
School
canteen
Team leader
Production
personnel
Staffs
Marketing
personnel
Finance
personnel

35.  A team leader or team lead is someone (or in certain cases there
may be multiple team leaders) who provides guidance, instruction,
direction and leadership to a group of other individuals for the
purpose of achieving a key result or group of aligned results.
 Marketing personnel are people who deal with product
marketing.
 Production personnel in charge of all the materials needed in the
production. Also liable in the technical necessities of the business
 Finance personnel in charge of auditing and accounting
 School canteen serves as our business partner
 Staff in charge of selling products at the school canteen

36. WORK FLOW
Making
product
Planning
Completion of
ingredients
Food Test
Pass
Production
Selling
Product
Fail
The operation will start in planning followed by production including the completion
of ingredients, In making the product we held food test (pass of fail). If our food
testing get failed we will start from the start. And if our food test will pass next is we
sell the product and evaluation of work.

37. PERFORMANCE TARGET
indication Year 1 Year 2 Year 3
Staff
2 staff per
department
3 staff per
department
4 staff per
department
Production Siomai Fried siomai Sioamia ball
Sales
We will sell it
inside the
school using
school canteen.
We will sell it
inside the
school and on
nearby
communities
We will sell
it in the
whole city.
In our 1st yr. of operation we would be selling siomai inside the school canteen.
In our 2nd yr. of operation we would be selling fried siomai inside the school and
nearby communities.
In our 3rd. Yr. of operation we would be selling all of our product and the new
product, siomai ball in the whole city.

38. V. SUSTAINABILITY

39. FINANCIAL PLAN
As we invested in our business we learned
that as we produce more products the more we
earn our profit and our capital had brought back
to us and increase more. But as the business get
more popular also our target market will grow
and the potential that we see in a risk to be a big
hit in the industry all over the country.

40. PRODUCT/INGRIDIENTS Unit Price Quantity Total amount
FIXED COST
Toothpick P15.oo 6 P90.00
Siomai plate paper P15.00/50pcs 5 P75.00
Tong P20.00 3 P60.00
Electric Steamer P750.00 1 P750.00
2.5 ml. Sauce cup 0.34 200 P68.00
Sauce container P35.00 2 P70.00
Extension wire P180.00 1 P180.00
Tissue P80.00 1 P80.00
Total Fixed cost P1293.00
VARIABLE COST
Siomai (already made) P50.00/pack 7 P350.00
Soy Sauce P7.00/pack 8 P56.00
Calamansi P2.00/pc. 75 P150.00
Garlic P5.00/pc. 10 P50.00
Chilli P2.00/pc. 15 P30.00
Total variable Cost P636.00
Advertising
Ink Printing P100.00 1 P100.00
Bond paper P158.00 1 RIM P158.00
Total Advertising cost P258.00
Miscellaneous P471.00
Total Production cost P2738.00
TOTAL COST OF PRODUCTION

41. MONTHLY PROJECTED COST AND REVENUE
October November December January February March
Monthly revenue 10,000 10,000 10,000 10,000 10,000 10,000
Cost 636 636 636 636 636 636
Projected net profit 9,364 9,364 9,364 9,364 9,364 9,364
April May June July August September Total
10,000 10,000 10,000 10,000 10,000 10,000 120,000
636 636 636 636 636 636 7,632
9,364 9,364 9,364 9,364 9,364 9,364 112,368

42. CAPITAL SHARE AND PROFIT SHARE
Owners
Capita Share
(in php) % Share
Profit Share (in
php)
Dante Pioquinto P 480.00 20% 480,000
Ace Estabillo P 480.00 20% 480,000
John Cristian
Sacedor P 480.00 20% 480,000
Ronnel Villar P 480.00 20% 480,000
Kenneth Halili P 480.00 20% 480,000
Total P 2400.00 100% 2,880,000
After the first year of operation, it is expected that each satke or hold will
receive a certain amount based on the percentage of the capital share as
seen above.

43. INCOME STATEMENT
Mr. Siomai
Income Statement
For Year end period
September 2012
Total Sales P378,000
Less: Operating Expense
Ingridients/Raw materials 1,929.00
Packaging 15,000
Miscellaneous Fee 471 17, 400
Net Profit P 306,600

44. SOCIAL IMPACT
 A.LONG TERM DESIRED OUTCOME
We envisioned after one or two years operation we could establish strong
business with products that give nutrients to the customers.
We desired to be strong leading producer of healthy siomai. There are so
many siomai that have chemicals and preservatives that have bad effect in our
health
 B.SOCIAL IMPACT FROM EACH ACTIVITY
We become more socially active after the business. Our vision and
mission statements make us more determined to continue our business. We
become close to our customers though our marketing activities. Our product
offers a very nourishing and delicious siomai that is attainable by the average
level of population.

45. CAPITAL OF CAPITAL SOURCES
Mr.
Siomai
Costing
Projected
volume Daily
Daily
Revenue
Projected
Volume
Monthly
Monthly
Revenue
Projected
Volume
yearly
Yearly
Siomai p/pcs. P500 12,000 pcs P 120,000
mark-up 50 pcs. 1,000 pcs. P10,000
P2/pc
Selling
Price
P10/pc
1st Year operation:
2nd Year Operation:

46.  Mix everything together except the prawns Add Prawns to Ground pork mixture Making a
circle with your thumb and index finger pack a wonton wrapper and flatten bottom on plate
 Steam for approximately 10 minutes
 Voila! Siomai

47. FLYERS

48. ADDENDUM

49. A. SURVEY SHEETS
A B C D E
Service
Price
Cups
Cleanliness
Color
Taste
Over all
Rating
They will rate us using this sheet A is the highest grade and e is the
poor grade that they can give in our services.

50. B. MONITORING AND EVALUATION
We will conduct a monitoring process to our business to know that all
workers that we pay are working and also we will conduct a survey to evaluate
the quality of our product. The survey sheets will give there is a meeting.
Business Mentor
and Team Leader
Monitoring
evaluation
Business
Mentor and
Team Leader
Investors
Distribution of
Survey sheets

51. BUSINESS LOGO