Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
DIVISION OF CITY SCHOOLS – VALENZUELA
PARADA NATIONAL HIGH SCHOOL
S. De Guzman St., Parada, Valenzuela City
Telefax: (02) 636-3451; email address: paradanationalhighschool@yahoo.com

[ICE CREAM PARLOR]

BUSINESS PLAN

[ADDRESS OF BUSINESS]

[NAMES OF THE PARTNERS AND ADDRESSES]

Phone: [your company’s phone number]

Email: [youremail@yourcompany.com]
[yourwebsiteaddress]

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[CONTACT PERSON]
{Write your names here alphabetically with cp no.}

CONFIDENTIALITY AGREEMENT

The undersigned reader acknowledges that the information provided by [YOUR

COMPANY NAME] in this business plan is confidential; therefore, reader agrees not to
disclose it without the express written permission of [YOUR COMPANY NAME].

It is acknowledged by reader that information to be furnished in this business plan is in

all respects confidential in nature, other than information which is in the public domain
through other means and that any disclosure or use of same by reader may cause
serious harm or damage to [YOUR COMPANY NAME].

Upon request, this document is a partial requirement for Entrepreneurship.

___________________
Signature

MA. CRISTINA PERLAS, LPT

Subject Teacher

___________________
Date

This is a business plan. It does not imply an offering of securities.

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 TABLE OF CONTENTS

i. Cover Page
ii. Confidentiality Agreement

EXECUTIVE SUMMARY 3
I. PRODUCT PLAN
Product Description 8
Ingredients
Procedure of making the products
Sample Menu 10
II. MARKETING PLAN
Target Marke t 12
Competitors 13
Market Share 14
Marketing Strategies 15
Competitive Edge 16
Pricing 17
Promotional Strategies 18
Location of the Business 19
III. ORGANIZATIONAL PLAN
Company/Business Profile 22
Business Organization 23
Organizational Chart 24
Key Player’s Duties and Responsibilities 25

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 Recruitment Process 26
Vision/Mission Statements 27
Logo/Slogan 28

IV. OPERATING PLAN

Process and acquiring of the products 29
Equipment needed 30
Physical plant 31
Other Related Materials and Equipment 32
V. FINANCIAL PLAN
Start-up Costs 32
Capital Requirements 33
5-year Projection of Statement of Financial Position 34
5-year Projection of Statement of Comprehensive Income 35
VI. APPENDICES
A. Barangay Clearance 39
B. DTI Certificate 40
C. Mayor’s Permit/Business Permit 41
D. BIR Business Registration 42
E. Fire Safety Inspection Certificate 43
F. Sanitary Permit 44
G. SSS Contribution Table 45
H. Philhealth Contribution Table 46

[edit the page number base on your business plan and you may modify the content.]

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 EXECUTIVE SUMMARY
PRODUCT PLAN
MARKETING PLAN
ORGANIZATIONAL PLAN
OPERATING PLAN
FINANCIAL PLAN

[In this section, summarize the details for each plan. Have it in a paragraph form at
least two paragraphs.]

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 PART I
PRODUCT PLAN
PRODUCT DESCRIPTION
The proponent’s business company is offering a traditional Filipino dessert
called as Maja Blanca in which is present at almost any festivity in today's generation.
Maja blanca is originally a dish adopted from Spain and is known for its fluffy and tasty
appearance. It is basically made up of several ingredients primarily a cornstarch,
coconut milk and sugar mixed up together. Cornstarch contains essential minerals such
as phosphorus, calcium, zinc and etc, in which helps the body to stay healthy. On the
other hand, coconut milk is rich in fiber, vitamins E, C, B1, B3, B5 and B6. It also
includes iron and phosphorus that would help a person to improve blood pressure and
prevents heart attack or stroke. The company will serve this Maja Blanca dessert with
some various toppings such as crushed peanuts, crushed graham biscuits, sweet corn
kernels and many more. This would help to make its appearance much tastier than the
traditional one. The use of coconut milk gives a very subtle yet very distinct depth of
flavor to the said product.

Product #1 - Name
Ingredients
 4 cups coconut milk
 3/4 cup cornstarch
 14 ounces condensed milk
 3/4 cup fresh milk
 3/4 cup granulated sugar
 15 ounces whole sweet kernel corn
 5 tbsp toasted of grated coconut

Procedures
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1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the
ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness.
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool
such as a wooden spatula.
8. Allow to cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut (or latik if available)

Product #2 - Maja de ube

Ingredients

 2 cups coconut cream

 2 cans (13.5 ounces each) coconut milk
 1 can (14 ounces) sweetened condensed milk
 1 can (12 ounces) evaporated milk
 2 cups cooked ube, mashed
 3/4 cup sugar
 4 drops ube extract
 1/2 cup water
 3/4 cup cornstarch

Procedures

1.In a pan over medium heat, add coconut cream and bring to a
boil. Continue to cook, stirring occasionally, until liquid starts to
thicken. Lower heat and simmer.

2.As the oil starts to separate and solids begin to form, regularly
stir and scrape sides and bottom of the pan to prevent from
burning. Continue to cook and stir until curds turn golden brown.

3.In a fine-mesh sieve, drain latik from the oil. Set aside.

4.Brush bottom and sides of a 9 x 13 baking dish with coconut oil

(from cooking the latik). Set aside.

5.In a large pot, combine coconut milk, evaporated milk,

condensed milk, mashed ube, and sugar. Stir well until blended.

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 Over medium heat, bring to a boil, stirring regularly, until well-
combined and sugar is dissolved.

6.Add ube extract, if using. Stir until well-dispersed.

7.In a small bowl, combine slowly add cornstarch to the water.

Stir well until cornstarch is dissolved.

8.Slowly add cornstarch mixture into milk mixture, whisking

vigorously to prevent lumps. Continue to cook, whisking
continuously, until mixture thickens to a very thick paste.

9.Transfer mixture into prepared dish, smoothing top with a

lightly oiled spatula or knife.

10.Allow to slightly cool, cover and refrigerate for about 1 to 2

hours or until completely cooled and set.

11.Brush top with coconut oil and top with latik. Cut into squares
to serve.

Product #3 -
Ingredients

 4 1/2 cups coconut milk (light or thinner coconut milk works best)
 3 ounces evaporated milk
 3 ounces sweetened condensed milk
 1/2 cup sweet corn
 1 cups corn starch
 1 cup sugar

Procedures

1. Mix all ingredients and transfer to a large pot. Bring the mixture to a low boil over
medium heat, stirring continuously, until the mixture begins to thicken and bubble.
Let the mixture simmer for about 30 minutes.

2. When the mixture clings to the spoon and no longer drips, transfer to a 9×13 pan.
(You should not need to oil the pan.) Allow the mixture to come to room
temperature. Chill in the refrigerator for at least 30 minutes or until set. Cut into
squares and serve cold or at room temperature.

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The ingredient amounts are a little weird, for example, 3 ounces of evaporated milk. I
tried to take exactly what the aunties did and scale it down for the normal cook since
most of us don’t cook for 30 kids at a time. Sorry for the awkward amounts. Substitute
regular milk in a pinch!

SAMPLE MENU

Maja de Ube Sweet corn Maja

Maja Blanca Espesyal Sweetcorn Maja de Queso

spesyal

Biko Suman

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 PART II
MARKETING PLAN
TARGET MARKET
Aged 6 and above, male or female , kids and, Young Professionals/Millenials.

COMPETITORS
[Classify your competitors whether they are direct or indirect competitors. Review the
difference between direct and indirect competitors. Put their details. You can have it in a
tabular form.]

MARKET SHARE

MARKETING STRATEGIES
Sampling: Try before you buy. Giving away product might appear profit-limiting, but
consider how giving your customers a small taste can lead to a big purchase. Retail
genius Publix supermarkets share samples of their award-winning key lime pie not
because people question the goodness of the pie but to get their customers to buy
more.

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COMPETITIVE EDGE
The Advantage of Maja-Sarap this is perfect for those people who are aiming to lose
some weight. This contains just the right amount of calories and carbohydrates that our
body needs. It also has Vitamin C that will help to prevent colds, protects the body’s
immunity, and defends us from health risks such as: Cardiovascular Diseases, prenatal
health problems, eye disease and even skin wrinkling. Of Course, Maja is cooked with
Coconut Milk that contains calcium to help us build and maintain strong bones.
Maja Blanca can be cooked in different flavors, making it even more nutritious. The
squash Maja has low calories; rich in vitamins that will help us prevent cancer and
obesity. The vitamins in Squash help us to maintain good eyesight, healthy colon, a
healthy heart and strong bones. Aside from that, it also helps us to improve digestion,
reduce sweet cravings, and also contains antibacterial, antiviral and antifungal
properties.

PRICING
[What pricing strategy will you apply? Among the pricing we learned, choose one.
Explain why did you choose it.]

PROMOTIONAL STRATEGIES
Product sample is a sample of a consumer product that is given to the consumer free
of cost so that he or she may try a product before committing to a purchase.

LOCATION OF THE BUSINESS

[Put the picture of the place where you will put up your business. If you will rent it, put
the establishment. Together with the picture, put the details of the location and explain
why did you choose that place for your business.]

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 PART III
ORGANIZATIONAL PLAN

COMPANY/BUSINESS PROFILE
[Say something about your business history. How did you form your business? Who are
the owners? Why did you name your business like that? One paragraph is enough for
this section.]

BUSINESS ORGANIZATION
The type of Business Organization is partnership and its a legal form of business
operation between two or more individuals who share management and profits.
Partnerships are
ORGANIZATIONAL CHART

KEY PLAYER’S DUTIES AND RESPONSIBILITIES

Duties and Responsibilities
CEO: The duty and responsibility of the owner is to make sure the
business will grow and be stable.
Office Manager: Maintains office services by
organizing office operations and procedures; preparing payroll;
controlling correspondence; designing filing systems; reviewing and
approving supply requisitions; assigning and monitoring clerical
functions.

General Manager: Duties for the General Manager will include

allocating budget resources, formulating policies, coordinating business
operations, monitoring and motivating staff, managing operational costs,
ensuring good customer service, improving administration processes,

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engaging with vendors, hiring and training employees, identifying
business opportunities, and monitoring financial activities.

Marketing Manager: oversee the promotion of a business, service,

product or brand. Depending on the organization, they may be managing
the marketing of a whole line of products and services, or be focused on
one particular thing to promote. They may also be in charge of a staff
of marketing assistants.

Sales Manager
-Achieve their objectives through effective planning, setting sales goals,
analyzing data on past performance, and projecting future performance.
-Ensure that the sales department works cross functionally with
executives from other departments. For example, they collaborate with
marketing to generate new lead sources and expand the target customer
base, or with product and research teams to make sure customer needs
are met.

RECRUITMENT PROCESS

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VISION/MISSION STATEMENTS
Vision: Maja Sarap Company is to have a positive impact on every customer while
providing them with an upscale food, It also aims to be one of the best and popular food
in Valenzuela that everyone will go.

Mission: Mission Maja Sarap company wants to share our love of food with every
customer that will walk through our door while delivering a superior customer service
and dining experience. It combines wonderful style, sophistication and genuine
hospitality to create a truly unique experience. To have a great food selection, and
efficient and superior customer service because customer satisfaction is our prime
objective.

LOGO/SLOGAN

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 PART IV
OPERATING PLAN

PROCESS AND ACQUIRING OF THE PRODUCTS

[Put the pictures on how to make the products with labels and how to get the
ingredients.]

EQUIPMENT NEEDED

STOVE

COOKING PAN
REFRIEGERATORR

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PHYSICAL PLANT

OTHER RELATED MATERIALS AND EQUIPMENT

Baking Sheet pan Is a flat ,rectangular metal pan that is used

for roasting and baking food in the oven.
Casserole Is a large ,deep dish with high edges that
is used for baking or serving
Measuring Spoon Are used to precisely measure smaller
amounts of liqiud or solid cooking
ingredients than measuring cups.
Spatula Is a small cooking implement with s wide
falt,flexible blade that is used for mixing
spreading ,and turning.

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Whisk Is a cooking utensil which can be used to
blend ingredients smooth or to incorporate
air to a mixture , In a process known as
whisking or whipping.

PART V
FINANCIAL PLAN
START-UP COSTS
[Identify all the costs associated with starting the business. List in the tabular form.
Remove/add the items that you don’t need/need for your business. It should be equal to
the amount of your assets.]

START-UP COSTS BUDGETED

Accounting Services 13,000
Advertising and Promotion 30,000
Architectural design 10,000
Cash 500,000
Decorating 5,000
Deposit for utilities 5,500
Equipment 80,000
Estimated taxes 3,400
Hiring costs 25,000
Installation of equipment 5,000
Insurance 100,000
Legal costs 50,000
Licenses and permits 3,000
Office supplies 30,000
Rent deposits 20,000
Salaries 550
Vehicles 000
Others
TOTAL START-UP COST 880,450

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CAPITAL REQUIREMENTS
[Based on your projected start-up costs, how much should be your start-up capital?
How are you going to divide your profit and losses? What percentage? Explain it
together with filling-up the table below.]

PARTNERS % OF SHARE AMOUNT

AARON DELA CRUZ 30% 150,000
GINELLE SALAS 20% 100,000
JOSUA GABRINTINA 20% 100,000
ALEX TUASON 20% 100,000
ANGELINE SIM 10% 50,000
TOTAL 100% 500,000

5-YEAR PROJECTION OF STATEMENT OF FINANCIAL POSITION

[Make a projected Balance Sheet for the next five years of your operations. List down
your Assets, Liabilities, and Equity. It should be aligned with the previous tables’
information. Write your assumption on how much will your Balance Sheet increase
every year below the table.The balance sheet is a "snapshot" of what you own and
what you owe on a specific date. Complete the balance sheet below.]

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

ASSETS
Current Assets 500,000 550,000 600,000 650,000 700,000
Non-Current 300,000 330,000 360,000 390,000 420,000
Assets
TOTAL ASSETS 800,000 880,000 960,000 1,040,000 1,120,000
LIABILITIES
Current Liabilities 100,000 105,000 110,000 115,000 120,000
Non-Current 230,000 245,000 260,000 275,000 290,000
Liabilities
TOTAL 330,000 350,000 370,000 390,000 410,000
LIABILITIES
EQUITY
TOTAL 330,000 350,000 370,000 390,000 410,000
LIABILITIES
AND EQUITY

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5-YEAR PROJECTION OF STATEMENT OF COMPREHENSIVE
INCOME
[Make a projected Income Statement for the next five years of your operations. List
down your Income and Expenses. It should be aligned with the previous tables’
information. Write your assumption on how much will your Income Statement increase
every year below the table. The Income Statement is a financial statement that reveals
whether or not a business has earned a profit or has suffered a loss after a specified
period. Complete the Income Statement below.]

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Revenue
Cost of Goods
Sold
GROSS PROFIT
LESS: EXPENSES
Administrative
Expenses
Selling expense
TOTAL
EXPENSE
NET
INCOME/LOSS

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 PART VI
APPENDICES

BARANGAY CLEARANCE

[Put here a copy of the barangay clearance where the business will be located with the
details of your company on it.]

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 DTI CERTIFICATE

[Put here a copy of the DTI Certificate where the business will be located with the
details of your company on it.]

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 MAYOR’S PERMIT/BUSINESS PERMIT

[Put here a copy of the Mayor’s permit/business permit where the business will be
located with the details of your company on it.]

22
 BIR BUSINESS REGISTRATION

[Put here a copy of the BIR Business Registration where the business will be located
with the details of your company on it.]

23
 FIRE SAFETY INSPECTION CERTIFICATE

[Put here a copy of the BF Certificate where the business will be located with the details
of your company on it.]

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 SANITARY PERMIT

[Put here a copy of the Sanitary Permit where the business will be located with the
details of your company on it.]

25
SSS CONTRIBUTION TABLE

26
PHILHEALTH CONTRIBUTION TABLE

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