PASTAVILLE

In partial fulfillment of
the requirements for
Senior High School Program

Submitted by:
Agrava, May
Alangilan, Abigail
Ampil, Coleen
Basa, Bernard
Bautista, Princess
Covita, Meljoy
Delos Reyes, Hannah
De Luna, Maribel
Flamengco, Esther Kezia
Laurente, Claude Jeanne
Mitra, Robert
Mopon, Lovely
Ortega, Arthur Christian
Parane, Nicole
Prado, Angel Abegail
Rima, Jerry
Silargia, Aldiquen

Submittted to:
Ms. Danice Estrella

Date Submitted:
February 20, 2018
 TABLE OF CONTENTS

PAGE

TITLE PAGE……………………………………………………………………………………1

TABLE OF CONTENTS………………………………………………………………………..2

CHAPTER

I. INTRODUCTION

Business Concepts…………………………………………………….……………......4

Business Goals………………………………………………………………...………..5

Objectives and Performance Targets……………………………..…………...………..5

II. EXECUTIVE SUMMARY

III. BUSINESS PROPONENTS AND ORGANIZATIONAL CHARTS

Business Proponents.…………………………………………………………..………...7

Organizational Charts……………………………………………………………….…...8

IV. TARGET CUSTOMERS AND MAIN VALUE PROPOSITION TO THE

CUSTOMERS

Target Customers……………………………………………………………..……….....11

Main Value Proposition………………………………………….………………………11

V. THE MARKET, MARKET JUSTIFICATION, MACRO ENVIRONMENTAL

FACTORS

The Market……………………………………………………….………………..……..12

2
 Market Justification……………………………………………….……………….…….12

Macro Environmental Factors……………………………………………………….…..12

Marketing Mix’s……………………….…………………………………………….…..

VI. PRODUCTS OFFERING AND JUSTIFICATION

Products Offering and Justification…………………………………………………..….13

VII. FINANCIAL FORECASTS

Market Share…………………..………………………………………….…………..….13

Income Statement………………….…………………………………………………..….1

Balance Sheet……………………..…………………………………………………..….1

Deriving Mark Up…………………………………………….……………..….1

VIII. ENVIRONMENTAL AND REGULATORY COMPLIANCE

Pruducts Offering and Justification…………………………………………………..….13

IX. THE CAPITAL STRUCTURE AND FINANCIAL OFFERINGS

Pruducts Offering and Justification…………………………………………………..….13

3
 I. INTRODUCTION

A. BUSINESS CONCEPTS

The color of our logo is just simple yet elegant because we believe that
the implications of color’s effect on people’s emotions are far reaching, understanding our
customers’ connections to certain colors could increase the effectiveness of our company’s
branding methods.

We chose this name Pasta Ville because we find it easy to remember and
catchy, “Pasta” stands for our primary product that comes with three varieties. “Ville” is for our
place that we will prepare for our customers. It comes with the great ambiance of Italy where the
pasta was first known.

Pastary is a company that makes different products which is made of

flour. The company name Pastary is a combination of the word pasta and pastry (which means a
dough or flour that can be sweetened or savory). So it means the businesses or the products under
our company can be pasta or anything that is made of flour. Pastary is pronounced as (peystari)
sounds like fiesta because Philippines has many different kind of fiesta and pasta and breads are
the common food that can be prepared during fiestas. That's why our business Pasta Ville is
under this company because Pasta Ville is composed of different pastas that can surely satisfy
the costumers by its unique taste. Not only a unique taste of pasta but also the affordability of our
pastas will afford. Our pastas taste will surely fulfill the satisfaction of every customer. Pasta

4
Ville is build to introduce the foreign pasta here in STI College Caloocan and to bring the
cheesier pasta to all. If the Pastary is known for making different products made of flour, the
Pasta Ville is here to deliver the famous foreign pastas to the students, teachers and staffs of STI.

B. BUSINESS GOALS

Vision

We value the people who work for us. Quality employees make quality
food that keeps the restaurant neat, give better service and make our restaurant a better place to
stay. We will provide delicious, seasonal food and a fun atmosphere that will make customers
come back.

Mission

Our goal is to offer unique service in a family Italian restaurant offering

affordable and high quality Italian cuisine inspired by authentic family recipes and provide our
customers with an entire dining experience that exceeds their expectations on every visit.

C. OBJECTIVES AND PERFORMANCE TARGETS

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 II. EXECUTIVE SUMMARY

 The color of our logo is just simple yet elegant

 Pastaville is the name of our business and Pastary is the name of our company

 The type of our Business is Partnership

 The are 1 Manager and 3 sub major employees in our business: Financial Manager, Kitchen

Manager and Service Manager

 There are 3 target customers in our business: Student, Teachers and Maintenance/Staffs

 The are 3 Main Value Proposition in our Business: Spicy Pasta Challenge, Free

Quotes/Hugot and Buy five get one free

 The Market of our business is inside of STI COLLEGE CALOOCAN

 Our Business offer Spaghetti, Pesto, and Carbonara

 The potential customers of our business are 43% of 3195: 1372

 The Net Income of our business in one year is P79726.08

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 III. THE BUSINESS PROPONENTS

The partners are needed to share his/her financial properties to help the business to

produce more product that can attract more customer that can make our business more attractive

and it can raise the profit or money that can helps us to pay for the technology needed for

business like social media with the use of computer and laptop because this is the only one

technology we need. Yes we need to know the strategies and performance to indicate the

proposed. Strategies will help our business that will attract more customers. The performance of

the manager and other employee help to impress the customer to buy our product. In our

business we will be having a different program like activities to make more fun and satisfy our

customer. We will make everyone know our product and the resources where did it come from

the make them motivate and are aware of the task that they have.

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 Cashier I
Finance
Cashier II

Cook I Cook II
Kitchen
Manager
Manager Kitchen
Aide

Staff I

Service
Staff II Staff III
Manager

Restaurant Manager - a manager's duty is to lead the organization to success. His actions
should all be poised toward business growth. They run daily operations, coach staffs, maintain
quality control and ensure that its products and services are fulfilling customer need also
responsible to review the company's financial, budgetary and production goals. If the company is
falling short of its goals, it is up to the manager to make the necessary adjustments to get back on
track.

Finance - Finance is the one who manage the money of the business. They are responsible to the
capital and investments to make the business better. They know all the expenses and needs of the
business, they are the one who budget the money to make the business more profitable. They
alsoexamine the data prepared by accountants and make recommendations to top management
regarding Strategiesfor improvingthe Company’s Financial Strength. Financial managers ensure
the financial health of an organization through investment activities and long-term financing
strategies.

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Cashiers - manage cash and sales transactions in dining facilities. Their responsibilities include
promoting services, improving customer satisfaction, answering to inquiries, reporting to the
restaurant's manager, and greeting customers.

Kitchen Manager - is responsible in making sure everything in the kitchen is well, proper and
under control. A kitchen manager is responsible for the overall operations for the back of house
and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make
sure everyone is trained on proper food preparation and kitchen safety techniques. If there are
problems or situation occurring inside the kitchen it is the kitchen manager’s job to find a
solution quickly, they are capable of managing staff and leading them to have a better outcome
in the business and good flow in the kitchen

Cook I - a person who prepares food for eating and a technical or industrial process comparable
to cooking food also a substance to processed cook capabilities is to cooked different types of
food for all the potential customers based on their tastes also they are the one who estimate the
food that will be cook and to serve to all the customers aside from that cook are versatile when it
comes to thinking and having a new idea about what kind of food they will going to serve so that
their customers will stay and never look for another.

Cook II - is the one who prepares and cooks a variety of simple foodstuffs and also may take
charge of a shift in absence of Cook 1, also the responsible for checking supplies and groceries
received in work area. It also assists in serving special diet meals or cafeteria food service and
assists in the cleaning of kitchen area and general maintenanceof equipment and inventory
control, they are the one who always watch or look to the workplace, also may assist in
storeroom duties such as receiving orders, rotating stock and taking inventory.

Service Manager - they are typically responsible for managing service level agreements with
customers and external service providers. Service Management is a customer-focused approach
to delivering information technology. Service Management focuses on providing value to the
customer.It’s their responsible to maintain customer satisfaction by providing problem-solving
resources; managing staff. Your aim is to provide excellent customer service and to promote this
idea throughout the organization you work for. As a customer service manager, your most
important role is leading and motivating a team of staff to ensure they're giving the best customer
service possible.

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Staffs - ensure that patrons have an enjoyable dining experience by providing quality customer
service. Servers work in the front of the business taking orders, serving food and drinks, and
removing dinnerware from the table in a timely manner.

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 IV. TARGET CUSTOMERS AND MAIN VALUE PROPOSITION

Target Customers

Students - Student is one of our target market because we base in school, more of the student
choose to eat a common food they know. Student is our target market because there's many
students also want to buy an affordable food. They want common food with twist because
sometimes they are tired of studying.

Teacher - Teacher is also one of our customers because our stall is located in school. It is easy
for them to buy a food and no need to go outside the campus and we want them to impress the
quality and goes taste of our product

Maintenance/Staffs - They are also our target market because they can buy our product if they
are hungry and it is easy to cook and serve. They have a lot of things to do and sometimes they
don’t have enough to go out and eat outside

Main Value Proposition

Spicy Pasta Challenge

The owner will challenge the customer to try to eat our product in spicy flavored and if

they can eat all of it without drinking any drinks then they will receive a prize; the prize will be a

free pasta

Free quotes/Hugot

In every product that they will buy we will insert in part of the product a hugot or quotes

that can make them remember happy moments in their life

Buy five get one free

If our customer will buy five pasta in one time he/she will have free pasta

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 V. THE MARKET, MARKET JUSTIFICATION, MACRO ENVIROMENTAL

FACTORS

The Market

Our business named Pastaville are established and located inside of STI COLLEGE

CALOOCAN, our business sell international kind of pasta and not yet been tasted by typical

citizen, like Carbonara and Pesto. The target markets of our business are Senior High School or

College Students, Teachers, Maintenance and visitor outside of the campus.

Market Justification

In the place where our business established there are many competitors that we need to

face because we sell foods but we have an advantage to them because we sell international taste

of pasta that can satisfy their hungry tummy, but we have disadvantage to our food because our

food can easily spoil because of the flavors of the pasta.

Macro Environmental Factors

STRENGTH WEAKNESS OPPORTUNITY THREATS

• High quality • Lack of Capital • Enter new • Increasing

product and • Lack of market customers
services Reputation • Adding clients dissatisfaction
• Affordable • Location of • Be featured • Taxation
business • Have Franchise

 Socio-cultural Environment

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 Building a business is much related to socio-cultural environment, why? Because we used
our talent in communicating to other for the development of our business. We bring pasta of
Italy here in the Philippines. It was a big factor that we will get to know our potential customers.

We assume that our business will become popular and very well known in the food industry
business. We need to socialize for investors to invest in our business. So, think of it, if we don’t
know how to socialize how can we convince investors to invest in our business? We need to
fight for our fears and weaknesses like being shy and non-responsive because it cannot make us
yourself grow as well as the business

Being an entrepreneur is a big role in the society and economy because they are the ones
who can help and contribute in our country.

Opportunity
- Pesto is not served usually in a restaurant so it will help to make them try Pesto
- Having a customer who are pasta lover

Threats
- Having many competitors.
- Number of people who don’t patronize the street foods.

 Political Environment

In the political environment are the laws, rules and regulation of a govern business and
practices. In our business we have a permit to approve that our business legally. If we don’t have
a permit to operate, our business will pay a tax or worst case may have a criminal record. In our
business, we implement a practice CLAYGO or Clean As You Go because in our society where
we eat our food should be kept neat and clean to avoid bacterial infection and food poisoning. It
will also help our business by promoting it because our business will be famous for its
cleanliness.

Political
Opportunity
- The living proof of our business is a having a political person
- Doesn’t need many papers to operate

Threats
- Change in policies related in pasta business
- Increase in tax percentage can add expenses.

 Ecological Environment

The business Pastaville product is all about different kind of pasta. Pasta is cooked by
boiling so it can’t harm the country. However if we are going to serve the pasta to the customer

13
we will use plastic plates, styroplates, and paper box. Yes, it can affect the country but it helps
the country to recycle.

Ecological
Opportunity
- Health Conscious customers
- Cold weather makes our business grow.

Threats
- Strong wind can cause our pasta sticky.
- Climate change may cause our food easy to spoil.

 Economic Factors

Opportunity
- The production of food will be be good in a good economy
- The customers meet its satisfaction by having an affordable price

Threats
- Increase in price of Ingredients needed in making pasta.
- Low demand

 Technological Factors

Pastaville, it is a small stall but we foresee that our business will be famous in the future. As
the time goes by we see our business to be successful. So we decide to buy a new equipment to
improve and to help our business. We bought a new Electric stove, Electric Oven and
Refrigerator

Marketing Mix

 Packaging

In our business we will use a unique packaging that can make the people in the market
interested in our product. The customer’s satisfaction is not only on the taste of the food but also
on the packaging of the product. In our business we will use paper box as the storage of our
product “Pesto”. We will not only use a simple paper box but we will paste there the logo of our
business so our customer will always remember our product and they can promote it to their
friends, family, loved ones, classmate and others.

Our packaging is unique because we will put a simple design in our paper box including the
logo.

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 Promotion

Our promotional strategy in our business is the “Spicy Pasta Noodles”. The objectives of this
promotion are to increase the customers or the sale. Also, to improve product recognition and
enhance our product. Product promotion benefits the business by operating the demand of
customers and benefits consumers by providing needed information about product availability.

The advantage of our promotion is to have a lot of customers and patronize our business. It
will also increase our profit. The disadvantage of our promotion is having a customer that
doesn’t want to taste spicy food.

 Positioning

Reaching the customer is not a simple matter of advertising. Choosing the right channels for
distribution should be considered. The majority of our targets are in STI College Caloocan that
lives in urban area.

Our product is positioned as a good alternative to high-priced products. Investigating and

analyzing the competition helps us to determine the strengths and weaknesses of our own
business. Testing our business effectiveness will contain data by gathering this data. We will be
able to determine our market in our certain place

 Product

Pastaville is a differentiated product, because pasta is an existing product already. This

business is consists of 4 products. These are the spaghetti, pesto, carbonara and lastly what
makes our business unique the Spicy Carbonara. These products are specifically chosen because
it is the trending food today. Because of this, we see that selling pasta is an advantage.

Pasta is known to be classy and tasty that’s why consumers see it as pricey, the business
aims to provide high quality yet affordable pasta dishes. The ingredients of the products were
carefully chosen to ensure extraordinary output of the dishes

In making the product, we want to maintain the taste that consumers wants and looks for,
like the carbonara. We will make it more creamier and sweeter to make it better. As for us
spaghetti will be more Filipino styled that can loved by everyone. The Pesto we will sell is rich
with pesto taste with a touch of olive that makes it appearance livelier. Lastly the product which
makes us unique is the Spicy Carbonara. The sweetness and spicyness in one is made to
challenge and surprise consumers tastebuds and appetite.

These products will lead the business to success over the competitors

 People

15
 The people or the target customers of our business are the students and the teachers inside
the STI College Caloocan. Some of them are our potential customers because of the survey we
gathered when we asked them if they like our pasta, and it can also gain more customers by
promoting the product to the student who are satisfied with our product.

 Pricing

The price of our product is surely affordable to every potential customer. We can assure that
every customer can afford the price of our product and is applicable to its quality. Our product in
Pastaville has a high-quality product in a high price.

Spaghetti – P30

Pesto – P30

Carbonara – P30

Spicy Carbonara– P30

Place

We chose the place of our business as STI COLLEGE CALOOCAN because we all know
that the school has a lot of students; Senior high and tertiary

The advantage is we can make the teachers and students as our customer, they don’t need to
go outside to buy this kind of product and we give a good service to them.

The disadvantage is we only have a limited customer because our location is inside of STI
COLLEGE CALOOCAN. There is a possibility that the teacher, students, maintenance and staff
are the only customers we have.

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 VI. PRODUCTS OFFERING AND JUSTIFICATION

Pasta Ville has created gourmet pastas that are differentiated and superior to competitors.

Customers can taste the quality and freshness of the product in every piece of pasta. Pasta Ville

will offer its customers the best tasting pasta in the particular area. This will be achieved by

using high-quality ingredients and strictly following preparation guidelines. The store layout,

menu listings and marketing activities will be focused on maximizing the sales of higher margin

of pasta. Pasta Ville will also offer its clients side dishes, desserts and sandwiches.

The menu offerings will be supplemented by free garlic bread that serves as

complimentary to our customers.

Spaghetti – P40

Pesto – P40

Carbonara – P40

Spicy Carbonara– P40

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 VII. FINANCIAL FORECASTS

Market Share

Pastaville do a survey that can make them know their Potential Customers here in STI,

Out of 100 people who answered our survey we have a 43 potential customers, We multiply our

potential customers percentage to the total population of students including the teachers and

staff. So the computation is 3,195 multiply to 43% or .43 and the answer is 1,372 are the

Potential Customers of Pastaville.

Income Statement

Sales P3024000

Cost of Goods Sold P1433040

Gross Profit P1590960

Operating Expenses P1491302.40

Operating Income P99657.60

Tax P19931.52

Net Income P79726.08

Expense Daily Weekly Monthly Yearly

Rent Expense 575 3750 1500 180,000

Utilities Expense

Maynilad 90 625 2500 30,000

18
 Meralco 104 2000 8000 90,000

PLDT 54 375 1500 30,000

Salaries Expense

2 Cooks 750 5250 21000 252,000

Manager 1071 7500 30000 360,000

6 Server/Waiter 1600 9600 38400 460800

Advertising Expense

Flyers 20 140 500 6000

Miscellaneous Expense

Ink 62.50 375 1500 18000

Bond Paper 6.25 37.5 150 1800

Balance Sheet

Assets Liabilities and Owner’s Equity

Current Assets Current Liabilities

Cash Accounts Payable

Accounts Receivable

Non – Current Assets Non – Current Liabilities

Equipment Bank Loan

Owner’s Equity

19
 Partnership, Capital

Total Assets Total Liabilities and Owner’s Equity

Daily to Yearly Estimate

Daily Weekly Monthly Yearly

Daily 9000

Weekly 63000

Monthly 252000

Yearly 3024000

Expense Daily Weekly Monthly Yearly

Supplies

Plastic Cups 30 210 840 10080

Tupperware 2.50 17 67 800

Papel De Hapon 3.60 50 200 2400

Serving Spoon .25 1.90 7.50 90

Tela (Yellow) .22 1.57 6.25 75

Tela (Brown) .22 1.57 6.25 75

Iced Tea 50 350 1400 16800

Equipment

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 Tarpaulin .60 4.18 16.70 200

Yellow Bulb 1.80 12.50 50 600

Tables 10.70 75 300 3600

Chairs 10.70 75 300 3600

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 Deriving Mark Up

Estimate Cost: Spaghetti

Ingredients No. of Units Cost per Unit Total Cost

Noodle 2 ½ kg. 50 P125

Reno Spread 2 cans 25 P50

Italian Style Sauce 5 kg. 70 P280

Ground Pork 1 kg. 200 P200

Hotdog 1 ½ kg. 140 P210

Cheese 4 pcs. 40 P160

Onion ¼ kg. 60 P15

Sugar 4 kg. 60 P240

Garlic ¼ kg. 100 P25

Black Pepper 2 pck 20 P40

Plastic Spork (Spoon and Fork) 80 pcs. .75 P60

Paper Box 80 pcs. 1.50 P120

TOTAL P1525.00

Selling Price: P40 = 195.12%

Cost/Unit: P20.50 = 100%
Gross Margin: P19.50 = 95.12%
Operating Expenses: P.63 = 3.07%

Mark – up: 95.12% of Cost/unit

= 95.12% * 20.50
= 19.50%

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 Estimate Cost: Carbonara

Ingredients No. of Units Cost per Unit Total Cost

Noodle 3 kg. 50 P150

Ham 2 pck. 40 P120

Ground Beef 1 kg. 200 P200

Nestle Cream 10 pck. 50 P500

Butter 1 pck. 50 P50

Salt ½ kg. 60 P30

Cheese 1 ½ round 100 P150

Plastic Spork (Spoon and Fork) 89 pcs. .75 P78.75

Paper Box 80 pcs. 1.50 P157.50

TOTAL P1436.25

Selling Price: P40 = 208.88%

Cost/Unit: P19.15 = 100%
Gross Margin: P20.85 = 108.88%
Operating Expenses: P.63 = 3.29%

Mark – up: 108.88% of Cost/unit

= 108.88% * 19.15
= 20.85%

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 Estimate Cost: Pesto

Ingredients No. of Units Cost per Unit Total Cost

Pesto Pasta Sauce 2 kg. 440 P880

Nestle Cream 3 pck. 45 P135

Sibuyas 5 pcs. 5 P25

Cheese 1 ½ pcs. 40 P60

Noodle (Flat) 3 kg. 60 P180

Plastic Spork (Spoon and Fork) 80 pcs. .75 P60

Paper Box 80 pcs. 1.50 P120

TOTAL P1460.00

Selling Price: P40 = 205.44%

Cost/Unit: P19.47 = 100%
Gross Margin: P20.53 = 105.44%
Operating Expenses: P.63 = 3.24%

Mark – up: 105.44% of Cost/unit

= 105.54% * 19.47
= 20.53%

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 VIII. ENVIRONMENTAL AND REGULATORY COMPLIANCE

The Environmental Protection Agency (EPA) has put the following acts in place to

oversee and regulate the impact that businesses have on the environment:

 The Clean Air Act

 The Clean Water Act

 The Safe Drinking Water Act

 The Resource Conservation and Recovery Act

 The Emergency Planning and Community Right-to-Know Act

 The Pollution Prevention Act

 The Toxic Substance Control Act.

Republic Act (RA) No. 9711, otherwise known as the FDA Act of 2009 prohibits

the manufacture, importation, exportation, sale, offering for sale, distribution, transfer, or

retail of any food by any natural or juridical person without the license to operate (LTO)

from the FDA. Presidential Decree No. 856, otherwise known as the Code on Sanitation of

the Philippines states under Section 14 that “No person or entity shall operate a food

establishment for public patronage without securing a permit from the local health office”.

Moreover, under Section 15, it states that “No person shall be employed in any food

establishment without a Health Certificate issued by the local health authority.”

This Administrative Order is hereby issued as mandated by RA No. 10611 (Food

Safety Act of 2013) and RA No. 9711 (The FDA Act of 2009) consistent with relevant

25
 provisions of Presidential Decree No. 856 (The Sanitation Code of the Philippines) to

increase public health protection against the risk of foodborne illness and unsanitary,

unwholesome or adulterated food and food products.

In establishing our business we will maintain the proper cleanliness of the place,

equipment and also the proper hygiene of the employee in our business.

IX. CAPITAL STRUCTURE AND FINANCIAL OFFERING

26