“Jars & Spice”

A Feasibility Study Proposal Presented to The Faculty of

College of Business and Accountancy

Tarlac State University

Tarlac City

In Partial Fulfilment of the Requirement for

The Degree of Bachelor of Science in

Accounting Information System

Presented by:

Amoranto,Ariandna Nerrise S.

Banag,Trishia Nichole M.

Bautista, Mark Julius

Garcia,Charlene Ann S.

Narciso, Eloisa G.

Robillos, Abegail V.

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MARKETING
ASPECT

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A. INDUSTRY TRENDS

Industry

Jars & Spice is delicacy store under manufacturing industry which is concern with

manipulating resources like raw materials, labor, machine and transforming them into

finished products that are ready to be sold to the customers. It offers unique fermented

and gourmet food such as burong isda, burong hipon, gourmet tuyo, gourmet Tinapa,

gourmet dilis, gourmet bangus, chili garlic paste and atchara. The ingredients that will be

use in these products will be directly sourced from local farmers and fishermen here in

the Philippines. The business will use small jars as its packaging for it supports

sustainability by protecting the environment, reducing wastes, offering better alternatives

when it comes to packaging and giving opportunities for the local producers.

Business Description

Jars & Spice will offer the best in food stored in jars. Filipinos love to eat their

rice with delicious Filipino cuisines and viands. Jars & Spice is an innovative food

processing business that will offer preserved and gourmet delicacies to the locals of

Tarlac and neighboring cities. It will sell products such as burong isda, burong hipon,

gourmet tuyo, tinapa, dilis, bangus and chili paste garlic that will be freshly packed in a

small mason jar. The business will provide locally sourced, fully prepared on-the-go food

at an affordable price. The products will offer convenience for the customers because

they can consume the products as their side dish or even serve as viand to their meals.

Business Name

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 Jars & Spice is the proposed name of the proponents of the business because it is

an innovative store that offers delicacies such as fermented and gourmet food products

which are stored in small jars and are ready to go, the business will also use different

spices that will give outstanding taste to the products.

Brand Identity

Jars & Spice aspires to be known as the best store in Tarlac when it comes to

offering locally produced products stored in small jars that will help every Tarlaquenos in

building up their small business. The business is looking forward for an expansion of

business in Region 3 and even outside the region.

B. LOCAL MARKET AREA

PRIMARY TARGET MARKET: ONLINE DISTRIBUTORS AND HOUSEHOLD

Jars & Spice’s primary targets are the online distributors, preferably active in

posting products in different social media platforms such as Facebook, Instagram etc. and

households of Barangay San Vicente and San Sebastian Tarlac City. The proponents

chose them because people preferred to eat with side dishes and viands. While online

business is very rampant nowadays due to the pandemic and development of technology,

everyone is willing to have an opportunity in online transactions. The business will offer

a lot of opportunities for people who are planning to have an online business and for

existing online sellers who plans to increase their product mix. Also, because our location

is in between the two Barangays that is why they can easily go to our physical store

instead of ordering online or going to the public market.

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A. DEMOGRAPHICS

 Online sellers who are active in posting products in different social media

platforms

 Residents of Tarlac City

 Age ranges from 18 years old and above

 With a budget of 100-150 pesos for their side dish and spices

B. PSYCHOGRAPHICS

 They enjoy eating with side dish, spices, and viands.

 They are willing to go to physical store, order online and order through phone

calls.

 They are willing to sell products online.

 They prefer a store that offers convenience in buying fermented and gourmet

goods.

C. BEHAVIORAL

 People who enjoy eating their food with side dishes, spices and condiments

 People who seek convenience in buying their preferences.

 People who are always active in social media.

 People who seek business opportunity online.

SECONDARY MARKET: RESTAURANTS AND CANTEENS

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 Jars and Spice’s secondary targets are the restaurants and canteens near the

business. The business is offering business opportunities for existing businesses like

restaurants and canteens for they can also offer the products and display it in their

physical stores. They can also be a distributor or reseller. They can offer it to their

customers and can even add the products to their menu to create new dishes and sides.

This also gives them another opportunity in expanding their product mix.

A. DEMOGRAPHICS

 Restaurants and canteens that are also selling food products.

 Residents of Tarlac City.

 Resellers with a minimum purchase of 12 jars of any of the products.

B. PSYCHOGRAPHICS

 They prefer having transactions online, through phone calls and in physical store.

 They prefer a store that will help them in expanding their existing businesses.

BEHAVIORAL

 Restaurants and canteens those are eager to have a smooth transaction with the

business.

 Restaurants and canteens that are seeking convenience in selling their

preferences.

Targeting

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 Jars & Spice is located at Revilla St. San Sebastian-San Vicente Diversion Road,

Tarlac City behind SM Tarlac and Golden Olympus College it is near to different

commercial area such as The Capitol and Jelena building. It is near to different canteens

and restaurants such as Don Pulube, The Woods, The Grillery and Peri Peri etc. It will

also target those residents of San Vicente and San Sebastian Tarlac City who are buying

side dishes, condiments, and gourmets regularly because they often seek for a food store

that can offer products and services that can save their time, energy, and fuel. They

considered buying fermented and gourmet food on the go as a vital part of their everyday

life in eating meals.

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C. COMPETITOR ANALYSIS

PRICE
STRENGTHS WEAKNESSES
RANGE
-Cheaper price -Limited service
-Good location offered
-Offers online -Limited product line
transactions
-First fermented gourmet
food store in Tarlac
Jars & Spice 50-150 pesos
-Has a strong
management
-Offers high-end, locally
produced delicacies
-Clean and sanitized
facilities
PRIMARY
COMPETITORS
-Well known -Above average price
-Offers online range
transactions -No physical store
-Many distributors around Tarlac 250-350
R Kitchen -Orders take too long pesos
-Available in selected
to receive
-Supermarket and
groceries store.

-Well known -Limited choice of

-Online based products
Neri’s Gourmet Tuyo -Have distributor -No physical store at 150-250
all pesos
outside the Philippines

SECONDARY
COMPETITORS
-Located at the center -Ambiance
of the city -Freshness of
-Cheaper price products
Public Market -You can request for a -Sanitation
bargain price
-Open everyday

-Affordable -No physical store

-Easy Access -Limited choice of
100-200
Online Sellers -Meet up/Door to door products
delivery -Lack of proper pesos
production area
-Cheaper price

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D. Location

Jars & Spice will be located at Revilla Street, San Sebastian-San Vicente

Diversion Road, Tarlac City of surrounded by various restaurants like Barristers Grill,

Wings City Diner, and many more. Through Mc Arthur Hi-way San Sebastian, the

chosen location is an entry point of hospital drive and an exit point of SM Tarlac which

serves as its advantage. Types of vehicle accessible in the area are private and public

tricycle and private cars.

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E. CONCEPT, REFINEMENT AND EVALUATION

PRODUCTS

Surprisingly, aside from being trendy nowadays, Glass Jars has a great advantage

when it comes in packaging not only in liquids but also in dry goods, it creates a true

oxygen and moisture barrier and do not drip toxins in the food that’s why Jars & Spice

will offer variety of proudly made Filipino product in a glass jar that will surely spice up

its customer.

BURONG ISDA

Burong Isda is a Filipino dish that is well-known and common in Central Luzon,

the raw fish together with the cooked rice with salt and other ingredients are fermented

for around a week. Ingredients are Japanese Rice, Fish (Tilapia), Oil, Ginger, Garlic,

Onion and Salt, and add chili if spicy. Target customers who are craving for Burong Isda

will not make it anymore and wait for several days for the fermentation because Jars &

Spices will provide it for them. Jars and Spice will offer Burong Isda with two variants:

The Original and Spicy.

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BURONG HIPON

Burong Hipon is a Filipino dish; the whole raw shrimp together with the cooked

rice with salt and other ingredients are fermented for around several days before putting

in a glass jar for its packaging. Ingredients are Japanese Rice, Shrimp, Oil, Ginger,

Garlic, Onion, and Salt, and add chili if spicy. Jars and Spice will offer Burong Hipon

with two variants: The Original and Spicy. Target Customers who are looking for

something other than burong isda can also try this one of a kind burong hipon.

GOURMET TUYO

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 Gourmet Tuyo is a healthy and trendy appetizer; a dried fish (tuyo) makeover that

is low-fat content. Ingredients are Dried Fish (tuyo), Oil, Pepper, Salt, Carrots, and

Laurel Leaves. Target customers who really love eating dried fish (tuyo) can also try this

gourmet tuyo.

GOURMET TINAPA

Gourmet Tinapa is also like gourmet tuyo, but it used smoked fish (tinapa) as the

main ingredients. Ingredients are Smoked Fish (Tinapa), Oil, Pepper, Salt, Carrots, and

Laurel Leaves that will surely satisfy the target customer’s panlasang pinoy but budget

friendly.

GOURMET DILIS

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 Gourmet Dilis is delicious delicacy also made with all-natural ingredients; Dilis,

Oil, Pepper, Salt, Carrots, and Laurel Leaves. Customers who are used with Gourmet

Tuyo and Tinapa and want something new can also try gourmet dilis. It is free from

preservative and affordable to target customer’s budget.

GOURMET BANGUS

Gourmet Bangus is freshly packed with tender baby bangus (milk fish) as one of

the main ingredients, also free from preservatives made with Bangus (Milk Fish), Oil,

Pepper, Salt, Carrots, and Laurel Leaves. Target customers bangus lover will surely love

the bangus makeover putted in a glass jar and readily available to eat.

CHILI PASTE GARLIC

Chili Paste Garlic is a sauce that

Filipino really loves. It is made with Red Chili, Garlic, Oil, and salt. Chili Paste Garlic is

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perfect for sauce while eating your favorite meal for you to be able to appreciate what

you are eating more than ever. Target customer who loves spicy will appreciate this

product.

VINEGAR

Aside from different variety of

gourmet and fermented products, Jars & Spice will also offer a vinegar, not only vinegar

itself but with Chili, Sugar, Salt and Pepper. Target Customer from Jars & Spicy products

may also add this vinegar to their purchase because it is readily available, you do not

need to find chili and other ingredient in your house for you to have sauce plus the factor

that you can also bring the vinegar in the jar when you go to picnic.

ALAMANG (SHRIMP PASTE)

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 Shrimp Paste or Shrimp Sauce is very popular in Southeast Asia. It is made out of

finely crushed little shrimp that is fermented for several weeks. Ingredients are Shrimp

Paste, Sugar, Garlic, and Onion. Jars & Spice will offer both Shrimp Paste Original and

Spicy version.

FACILITY

Kitchen

This is where the processing, cooking and packaging of product will take place.

Jars & Spice’s Kitchen will consist of double sink for washing of hands and washing of

plates and other utensils, a stove, a two table where product will pack in the glass jar and

seal, a freezer where ingredients that needs to be frozen will be put, and of course a

couple of cabinets.

Storage Room

Storage Room will be used in putting some ingredients needed, materials like

Glass Jars and Shrink Wrap and other things that needs to be stored.

Comfort Room

Jars & Spice have two comfort room, located near kitchen for the employees who

are working can easily go to comfort room. Comfort Room consist of toilet bowl, a sink

and a secured door.

Display Area

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 The display area is where products will be displayed for the customer to choose

their preferred products. It has two big standees.

Counter

There is only one counter that is near the display area for the customer to check

out their chosen products

Parking

Jars & Spice

also have its parking area where customer and employees can park hustle-free, the

parking is in front of the store. Motorcycle, Tricycle, and four-wheels are possible to park

in the parking area.

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Visibility/Passing Trade

Jars & Spice will be accessible via Tricycle,bicycle,cars and other private

vehicles. It is surrounded by landmarks such as SM Tarlac, Sogo,Jumong,Chimichangga,

Gasoline station and commercial buildings. There will be less traffic on the area because

it is not located in the highway. It is expected that there will be more customers because it

is the center of food and service operations here in Tarlac City.

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F. PROJECTED SALES

# of Average Daily Monthly

Month days Customers/day Check Sales Sales
May 15 18 150 2700 40,500
June 30 18 150 2700 81,000
July 31 18 150 2700 83,700
August 31 18 150 2700 83,700
September 30 18 150 2700 81,000
October 31 18 150 2700 83,700
November 30 18 150 2700 81,000
December 31 18 150 2700 83,700
January 31 18 150 2700 83,700
February 29 18 150 2700 78,300
March 31 18 150 2700 83,700
April 30 18 150 2700 81,000

TOTAL 945,000
Increase/yea
r 30%
PROJECTED MONTHLY SALES FORECAST

2020 2021 2022 2023 2024

945,000 1,228,500 1,597,050 2,076,165 2,699,015
PROJECTED ANNUAL SALES FORECAST
Jars & Spice will start its operation on the first week of May 2021, everyday from

10:00 AM to 6:00 PM.The proponents started the Sales Forecast on the second week of

May. The daily sales was computed by multiplying the average check to the number of

customers per day. While the monthly sales was computed by multiplying the daily sales

to the number of days per month. The number of customers per day was based on the

survey conducted wherein 6% of 300 respondents claims that they buy these products

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daily. While the average check was based on the budget of the customers in buying the

product, which was the highest percentage in the survey result. The estimated sales

increase per year was 30%

G. MARKET SURVEY RESULTS AND DISCUSSION

SAMPLE SIZE

Number of Number of Number of Number of Number of

Population Population Population Population Population

Year 2016 Year 2017 Year 2018 Year 2019 Year 2020
SAN 3,626 3,598 3,571 3,544 3,517

SEBASTIAN
SAN VICENTE 19,641 20,261 20,900 21,559 22,240
Total Population 23,267 23,859 24,471 25,103 25,757
Source: Civil Disturbance Planning and Operations (CDPO), Tarlac City Hall

Formula used: 5% margin of error, 90% of confidence level, 50% of responsive

distribution, with a total the number of populations of 25,757 in both San Sebastian and

San Vicente for the year 2020.

The researchers used the website, Raosoft Calculator in calculating the sample

size of the population of San Sebastian and San Vicente for how many the possible

respondents of Jars & Spice. Based on the computation of Raosoft Calculator the

minimum sample size or the possible respondents is 267 and a maximum respondent of

643 for both San Sebastian and San Vicente.

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MARKETING RESEARCH

Research problem:

What are the factors to be considered by the consumer to visit the store and avail

the product and services offering of the business?

MARKETING RESEARCH OBJECTIVES

1. To identify how many of the respondents are eating gourmet food, fermented food

and chili garlic paste along with their meals and where do they buy these

products.

2. To know how much they spend in purchasing gourmet food, fermented food and

chili garlic paste

3. To determine if the customers have tried the products being offered before

4. To know what kind of services they would like in ordering the products

5. To identify if they are willing to buy and be a reseller of the products

KEY FINDING:

To identify how many of the respondents are eating gourmet food, fermented food

and chili garlic paste along with their meals and where do they buy these products.

Based on the result that the proponents gathered upon conducting a survey, most

of the respondents answered that they prefer eating their meals along with gourmet food,

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fermented food and chili garlic paste. Most of them usually buy these products at public

market and some of them are buying these products online.

To know how much they spend in purchasing gourmet food, fermented food and

chili garlic paste

Based on the result that the proponents gathered upon conducting a survey, most

of the respondents answered that they are spending ₱150 pesos and above in buying

gourmet food, fermented food and chili garlic paste.

To determine if the customers have tried the products being offered before.

Based on the result that the proponents gathered upon conducting a survey, most

of the

respondents have tried the products that are being offered by the business. While some of

them have not yet tried the products.

To know what kind of services they would like in ordering the products.

Based on the result that the proponents gathered upon conducting a survey, most

of the respondents prefer to go to physical store in purchasing the products. They also

prefer ordering online and having it delivered on at their doorsteps.

To identify if they are willing to buy and be a reseller of the products

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 Based on the result that the proponents gathered upon conducting a survey, most

of the respondents are willing to resell the products that the business is offering and most

of them will patronize all the products listed if the business would start its operation.

RESEARCH DESIGN

The research design is the overall strategy that the proponents employ to gather

the data needed to effectively address the research problem. Jars & Spice used both

quantitative and qualitative research to acquire a meaningful data needed to successfully

plan their business. It is used to determine attitudes, opinions, behaviors and other

defined variables, such as how much do the customers spend in purchasing the products.

Qualitative research was used to identify who are the target markets; where do they buy

gourmet food,fermented food and chili garlic paste, what are the products and services do

they want the business to offer and will they patronize the business if it will start its

operation. While in Quantitative, research was used to identify the budget of the market

and how many of them prefered eating with gourmet food, fermented food and chili

garlic paste.

RESEARCH INSTRUMENT

The use of survey questionnaires was utilized to analyze the data needed by the

proponents for their study.The proponents used Microsoft Forms in gathering the data. It

is a one-page questionnaire and it is composed of 16 items, which includes close-ended

questions. It is a mix of questions answerable by yes or no and some of which are

questions that includes choices. The proponents gave a list of choices in order for them to

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get the accurate answers of their respondents. They used checklist and a table in

identifying the preference of their respondents. Through this survey, the proponents

would determine on where they will focus and what services and products do they need

to improve.

TYPE OF SAMPLING

The proponents used purposive sampling in gathering the data. The proponents

chose the residents of Barangay San Sebastian and Barangay San Vicente as their

respondents because the business’ location will be at the middle of these two Barangays.

CONCLUSION

The proponents of this study concluded that there are many factors to be

considered by the consumer to visit the store and avail the product that the business will

be offering. One of these is the quality of the product. It is important that the products

that the business will be selling are all fresh every day because it will build good

impressions to the customers and this can be a reason of their repeating purchases. The

customers will also patronize the business if the products that they are finding are all

available in the store. Also, offering unique services that are not offered by the

competitors will give the business an edge over them because it will provide convenience

to the customers. Fair costing of the product is also a factor because the customers

nowadays are finding stores that can offer a high quality products that have a fair cost.

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H.SWOT ANALYSIS

STRENGTH WEAKNESS
 Offers huge business opportunity for  The business has not established as
everyone. reputable business yet.
 Offers high-end, locally produced at  Limited service being offered.
low-cost delicacies in a clean  Limited product line
atmosphere.
 Has a strong management for it
assembled a team that embraces
different disciplines with expertise in
all aspect of operation.
 The location of the business is
surrounded by restaurants, canteens,
and commercial building.
 The first fermented and gourmet food
store in Tarlac City.
 Maximizes the development of online
transaction along with technologies.
OPPORTUNITIES THREATS
 Continuous expansion of business  Fluctuation in prices of supplies may
outside Region III occur.
 Increasing numbers of Online  Arrival of new entrants that will have
distributors/Sellers. a physical store.
 Increase new category of products.
 Create a collaboration with restaurants
and canteens.
 Competitors may be slow to adopt new
technologies.
 Offering of dine-in service in the
Physical stores

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 I. MARKETING MIX (8Ps)

PRODUCTS

Jars & Spice offers unique fermented and gourmet food such as burong isda,

burong hipon, gourmet tuyo, gourmet Tinapa, gourmet dilis, gourmet bangus, chili garlic

paste and alamang. The ingredients that will be used will be directly sourced from local

farmers and fishermen here in the Philippines to ensure the freshness and quality of the

products offered.

FERMENTED FOOD BENEFITS

Burong Hipon or Balao Balao- is a fermented Fermentation increases levels and bio-

cooked rice and shrimp. It is commonly prepared for availability of some nutrients such as

the table in sauteed form and is eaten either as an zinc, magnesium, and B vitamins, while

appetizer or main dish. it lowers “anti-nutrients” such as

phytates, which interfere with

absorption of minerals and other

unwanted compounds such as natural

toxins in foods. Some fermented foods

Burong Isda- is also introduce microorganisms into the

a popular gut, which may help maintain a healthy

traditional food in digestive system. Also, it may have a

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 central Luzon. It is usually prepared using beneficial effect on blood pressure,

freshwater fish. It is consumed either as an appetizer cholesterol, immunity, and cancer

or as a main dish. prevention.

GOURMET FOOD BENEFITS

Gourmet Tuyo, Tinapa, Dilis, and Bangus in Gourmet tuyo is made of dry fish

garlic and palm oil (usually herring or tamban) soak in

palm oil and spices. It is a healthy

appetizer because it has low-fat content.

High and rich in protein, minerals that

makes up your teeth and bones. and

vitamins A, B2, C and D. It also

provides high levels of Omega-3 fatty

acids that plays an important role in

normal brain development and

functions. The benefits of olive oil used

in gourmet tuyo includes treatment for

colon and breast cancer, diabetes, heart

problems.

CONDIMENTS BENEFITS

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 Chili Garlic Paste - Chili garlic Paste is Garlic gives antimicrobial and cholesterol

guaranteed to transform any meal into an lowering agents while chili is a good source of

aromatic and healthy experience. It is a vitamin A and C. Being spicy in nature, it must

blend of ground red chilies and garlic. be taken in moderation to avoid gastric

irritation.

Sukang Pinakurat- is a spicy condiment It is claimed to offer a range of health benefits,

produced from fermented coconut nectar including weight loss, improved digestion, a

and spices. stronger immune system, and a healthier heart.

Contains Probiotics, Polyphenols and

Nutrients. May Lower Blood Sugar and Help

Fight Diabetes. May Reduce Hunger and Help

You Lose Weight.

Alamang- is one of the traditional Filipino It contains a high level of essential fatty acid

condiments that is usually made of like D.H.A and polyunsaturated fatty acid.

fermented shrimp. Commonly eaten with These acids have a beneficial effect on human

unripe mangos or use as a flavoring for health. D.H.A is important for good health. It

various dishes. improves brain function, decrease

inflammation, improve the immune system,

reduce the incidence of fatal heart attacks, and

improve vision. function.

PRICE

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 Jars & Spice is targeting households that craves for authentic and delicious but

affordable kind of Filipino side dishes and sauce in their meals. Since the trade will be for

retail and wholesale, the business used 50% markup and 40% markup, respectively. The

desired markup will cover all the expenses in overhead, bills, and fuel. The pricing

strategy used ensures that the business will get its desired profit and at the same time the

suppliers of materials will be paid at a fair price that will help them, especially our locals,

to also grow their business.

RETAIL PRICE TABLE

Product Cost x Markup

Jar Sizepercentage
Cost per+Jar
Markup = Sales
Markup Price
(50%) Retail Price
Burong Isda 200 ml 57 29 86
Burong Hipon 200 ml 83 42 125
Burong Isda (Spicy) 200 ml 76 38 114
Burong Hipon (Spicy) 200 ml 93 47 140
Gourmet Tuyo 200 ml 73 37 110
Gourmet Dilis 200 ml 60 30 90
Gourmet Tinapa 200 ml 70 35 105
Gourmet Bangus 200 ml 71 36 107
Gourmet Tuyo (Spicy) 200 ml 95 48 143
Gourmet Dilis (Spicy) 200 ml 83 42 125
Gourmet Tinapa (Spicy) 200 ml 92 46 138
Gourmet Bangus (Spicy) 200 ml 93 47 140
Shrimp Paste 118 ml 33 17 50
Shrimp Paste (Spicy) 118 ml 50 25 75
Vinegar 200 ml 38 19 57
Vinegar (Spicy) 200 ml 55 28 83
Chili Garlic Paste 118 ml 58 29 87

28 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

WHOLESALE PRICE TABLE

Cost x Markup percentage + Markup = Sales Price

Product Jar Cost per Jar Markup % Wholesale Price

Size (40%)
Burong Isda 200 ml 57 23 80
Burong Hipon 200 ml 83 33 116
Burong Isda (Spicy) 200 ml 76 30 106
Burong Hipon (Spicy) 200 ml 93 37 130
Gourmet Tuyo 200 ml 73 29 102
Gourmet Dilis 200 ml 60 24 84
Gourmet Tinapa 200 ml 70 28 98
Gourmet Bangus 200 ml 71 28 99
Gourmet Tuyo (Spicy) 200 ml 95 38 133
Gourmet Dilis (Spicy) 200 ml 83 33 116
Gourmet Tinapa (Spicy) 200 ml 92 37 129
Gourmet Bangus (Spicy) 200 ml 93 37 130
Shrimp Paste 118 ml 33 13 46
Shrimp Paste (Spicy) 118 ml 50 20 70
Vinegar 200 ml 38 15 53
Vinegar (Spicy) 200 ml 55 22 77
Chili Garlic Paste 118 ml 58 23 81

29 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 PLACE

Jars and Spice is located at Revilla Street, San Sebastian- San Vicente

Diversion Rd., Tarlac City. It is where the manufacturing and physical store of the

organization can be found. Jars and Spice leases the land and building for the

production and selling of the products. One good thing about the location is that it

is accessible to any consumers since it is located at the heart of Tarlac City,

wherein mostly known food hubs, restaurants, and bars are be found. People

always come and go in the place. Also, passerby from SM City or McArthur Hi-

way to City proper or hospitals are also our target customers.

PROMOTIONAL TOOLS

Jars & Spice will be using Direct Marketing and Digital Marketing as their mode

of promoting their products. This will be done by using social media account such as

Facebook, Instagram and Shopee. Also, using the traditional way which are the flyers,

business cards, and merch (foldable fan and umbrella). For the resellers, they will be

given distributor’s card as their official paper to present at the store when they are going

to purchase their orders.

30 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Digital Marketing:

Facebook Page: Instagram:

Shoppee Account: Flyers:

31 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Business Card:

Merch:

32 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Distributor’s Card

PROCESS

PHONE CALL
ONLINE ORDERS
ORDERS

Staff answers the phone call Staff answers the emails and
and greet messages

Customer chooses what to buy Customer chooses what to buy

Customer recheck orders Customer recheck orders

Deliver man will pick up the Deliver man will pick up the
orders orders

Delivery man will deliver the Delivery man will deliver the
orders to the customer orders to the customer

Delivery man will say "Thank Dlivery man will say "Thank
you! Have a nice day!" you! Have a nice day!"

Payment Terms

33 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 The customer has different choices in paying for the products, they can pay

immediately on the counter if they will order through walk-in while they can pay in cash

on delivery by ordering through phone call and by creating emails and messages to the

social media accounts of the business. After paying, the customer can now enjoy their

fresh food in jars.

PHYSICAL EVIDENCE

Exterior Design

34 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

TECHNICAL

ASPECT

35 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

1.PRODUCT DESIGN AND DESCRIPTION

PRODUCTS DESCRIPTIION PRICE

Burong Hipon It is made from fermented rice PHP 125 (Original)

and shrimp used as dipping PHP 140 (Spicy)
sauce for grilled, roasted or
fried fish and vegetables
Burong Isda The dish consist of cold PHP 86 (Original)
cooked rice and raw filleted PHP 114 (Spicy)
fish fermented with salt
Gourmet Tuyo It’s made from dried herrings PHP 110 (Original)
soaked in oil with spices PHP 143 (Spicy)
Gourmet Tinapa Smoked fish fillet sautéed in PHP 105 (Original)
garlic oil and infused with PHP 138 (Spicy)
special natural flavor
Gourmet Dilis It’s made from dried dilis PHP 90 (Original)
soaked in oil with spices PHP 125 (Spicy)
Gourmet Bangus It’s made from fresh harvested PHP 107 (Original)
bangus simmered in a special PHP 140 (Spices)
spices
Shrimp Paste It’s primarily made from the PHP 50 (Original)
finely crusted shrimp or krill PHP 75 (Spicy)
mixed with salt.
Sukang Pinakurat It’s a condiment especially a PHP 57 (Original)
vinegar from coconut blended PHP 83 (Spicy)
with chili.
Chili Garlic Paste It’s a blended of grounded red PHP 87
chilies and garlic.

MATERIALS AND SUPPLY CHAIN

36 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 PRODUCT LIST OF INGREDIENTS SUPPLIER COST

37 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Burong Isda  Rice (Japanese) Jeff’s Seafood & PHP 120/Kilo
 Fish (Tilapia) dried goods Stall, PHP 100/Kilo
 Oil Melody’s Vegetable PHP 40/Liter
 Ginger and Fruit Store,Juns’ PHP 80/Kilo
 Garlic Variety Store (Public PHP 70/Kilo
Market) PHP 80/Kilo
 Onion
PHP 15/Kilo
 Salt
PHP 300/Kilo
 Chili
Burong  Rice (Japanese) Jeff’s Seafood Stall, PHP 120/Kilo
Hipon  Shrimp Melody’s Vegetable PHP 350/Kilo
 Oil and Fruit Store,Juns’ PHP 40/Liter
 Ginger Variety Store (Public PHP 80/Kilo
 Garlic Market) PHP 70/Kilo
PHP 80/Kilo
 Onion
PHP 15/Kilo
 Salt
PHP 300/Kilo
 Chili
Gourmet  Dried Fish Jeff’s Seafood & PHP 180/Kilo
Tuyo  Oil dried goods Stall, PHP 40/Liter
 Pepper Melody’s Vegetable PHP 80/Kilo
 Salt and Fruit Store,Juns’ PHP 15/Kilo
 Carrots Variety Store (Public PHP 80/Kilo
Market) PHP 300/Kilo
 Laurel leaves
Gourmet  Smoked fish (Tinapa) Jeff’s Seafood & PHP 160/Kilo
Tinapa  Oil dried goods Stall PHP 40/Liter
 Pepper Stall, PHP 80/Kilo
 Salt Melody’s Vegetable PHP 15/Kilo
 Carrots and Fruit Store,Juns’ PHP 80/Kilo
Variety Store (Public PHP 300/Kilo
 Laurel leaves
Market)
Gourmet  Dilis Jeff’s Seafood & PHP 80/Kilo
Dilis  Oil dried goods Stall PHP 40/Liter
 Pepper Stall, PHP 80/Kilo
 Salt Melody’s Vegetable PHP 15/Kilo
 Carrots and Fruit Store,Juns’ PHP 80/Kilo
Variety Store (Public PHP 300/Kilo
 Laurel leaves
Market)
Gourmet  Bangus (Milk Fish) Melody’s Vegetable PHP 165/Kilo
Bangus  Oil and Fruit Store,Juns’ PHP 40/Liter

38 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

  Pepper Variety Store (Public PHP 80/Kilo
 Salt Market) PHP 15/Kilo
 Carrots PHP 80/Kilo
 Laurel leaves PHP 300/Kilo
Chili Paste  Red Chili Melody’s Vegetable PHP 180/Kilo
Garlic  Garlic and Fruit Store,Juns’ PHP 70/Kilo
 Oil Variety Store (Public PHP 80/Liter
 Salt Market) PHP 15/ Kilo
Sukang  Coconut Vinegar Melody’s Vegetable PHP 40/Liter
Pinakurat  Chili and Fruit Store,Juns’ PHP 180/Kilo
 Salt Variety Store (Public PHP 15/Kilo
 Sugar Market) PHP 50/Kilo
 Pepper PHP 80/Kilo
Shrimp  Shrimp paste Melody’s Vegetable PHP 40/Kilo
Paste  Sugar and Fruit Store,Juns’ PHP 50/Kilo
 Garlic Variety Store (Public PHP 70/Kilo
 Onion Market) PHP 80/Kilo
 Chili PHP 180/Kilo
 Small jars

Packaging  Small jars Roden’s Glassware PHP 15/piece

Labelling  Sticker labels Prism Prints PHP 0.75/piece

BUSINESS MENU

39 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 PRODUCT PACKAGING & LABEL

40 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Jars & Spice will

use small glass jars in

packaging the products

and will strictly avoid the

use of plastics such as

plastic bags, plastic cups, and containers. Instead, the business will use recycled paper in

wrapping the products and all the products in bulk orders will be stored in paper boxes.

This is to promote preservation of the environment because paper bags are completely

recyclable; they can be reused for a desired number of times, it safe for the environment

and the living beings inhabiting it.

2.BUSINESS NAME AND LOGO

In establishing a business, creating the logo is one of the important

part because it builds brand identity. So the proponents came up with the

above logo to represent all the products and services that will be offered in

41 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

the business, with that, customers can easily remember the business with

these symbols

The proposnents designed it with a “Toque Blanche” to represent the

traditional way of cooking of Filipino Delicacies, the Jar represent the

packaging of the product. Different colors were also used to make it more

attractive and pleasing to the eyes of the customers.These colors affects the

way of consumer interpret the identity of the company and its intentions.

BLACK represent the authority, the power, stability and strength.

ORANGE AND YELLOW represent the promotion of enthusiasm.

WHITE represent the purity, the cleanliness and the safety of the products.

3.PRODUCTION/SERVICE PROCESS

Operational Procedure

PRODUCT LIST
PLANNING

PURCHASING AND
ORDERING

RECEIVING STOCKS

STORE KEEPING

42 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Product List Planning

Product Planning is the ongoing process of identifying, outsourcing and

articulating market requirements that define a product’s feature set. Product planning will

serve as our basis for decisions about the price, distribution and promotion.

Purchasing and Ordering

Ordering and purchasing are done when the store need additional items that will

then be purchased to the suppliers. Jars & Spice ensures first that the purchasing order

form is well done before ordering. We will then select the supplier that gives a reasonable

price of the product/item with a good quality and then perform the ordering and

purchasing of items.

Purchasing and Orderings Steps:

 Conducting Sales/ Menu Analysis-he store must have a weekly and monthly analysis

of the sales to determine the covers, allocation of the budget and what supplies to

buy.

 Forecasting Covers- The manager/ the owner of the store should forecast the product

supply cover they have, based on their sales and how many people visits the store.

 Determining Allocation-The store must prioritize the allocation of their money/capital

based on the store’s best-selling product/s. They should have enough supplies to

generate the products that will accommodate the people’s wants.

 Generating Market List-The business should base the market list that needs their both

approvals in order to proceed with the ordering of supplies.

43 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Approval of Market List and Sourcing of Supplies-The manager/owner should review

the market list and they should both approve it and that leads to ordering of supplies.

 Ordering-The store must have reliable and trusted supplies to assure the quality of the

products that the store offer.

Receiving Stocks

In receiving stock, the receiving staff or/ manager must properly inspect the incoming

supplies, mark them with tags and record them when he receives it. In inspecting

deliveries, he will check the receipt if it is matched with record them when he received

items to the bill of landing and purchase orders.

If there are any discrepancies, this can lead to rejection of the delivery of the supplies.

If there is no authorized purchase order and the manager did not issue a waiver, he will

reject the delivery.

He must use the checklist of the items that are expected to be delivered and should

sign the bill of landing that indicates the acceptance of the delivery. When identifying the

goods that were received, it must be labeled with tags that include the item number,

quantity if the items and the unit measure of the goods. Afterward, he must update the

receiving log with date and time of the receipt of each delivery and take note of the

shipper, supplier, purchased order and the description of the goods received. Lastly, he

should send copy of the signed bill of lading and bring it to the billing clerk/ accounting

clerk and file the original bill of landing by date.

General Principle

44 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 1. Receive only one delivery at a time from approved suppliers. Verify credentials of

delivery person.

2. Record the date received on the outside of each package, and a used-by date if

applicable.

3. Reject potential hazardous foods that are not acceptable temperature and jars with

swelled lids, leakage, incomplete labels, flawed seals, rust or dents.

4. Evaluate quality of products by odor, sight, and touch. Reject acceptable products.

Products must meet order specifications and quality requirements. If any foods are

deemed unacceptable area for credit.

5.

Store Keeping

Store keeping to preserve ingredients, to ensure uninterrupted supply of

ingredients and stores without delay to various production and service departments of

Jars & Spice, prevent over- and under- stocking of ingredients, minimize the storage cost

and to ensure proper and continuous usage of material.The procedures listed below:

 Checking and inspection of these incoming ingredients and stores, etc.

 Recording the incoming ingredients in goods received book.

 Preparing and forwarding goods inwards note to purchasing section.

 Recording spoiled and defective goods and surplus or deficit supplies etc. along with

rejection forms and notes.

 Returning spoiled or defective goods to the supplies in accordance with the

instructions of the purchase department.

45 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 All ingredients should be packed properly.

 All ingredients approved after inspection shall be stored in the designated locations.

 All ingredients rejected shall be kept at a designated place and arrangements for their

disposal made on the advice of concern purchasing official.

 Capital items must be periodically checked with capital inventory.

 The storage systems must be such as to enable accurate identification of the goods

stored.

 Ease of storing and picking, thus enabling speedy operations.

 All goods must be protected from temperature, moisture, pilferage, insects, rodents,

and such.

Service Process

WALK-IN ORDERS ONLINE ORDERS

Entrance Contact Staff

Customer comes into the store and the Staff answers the e-mails and
employees will greet him/her. messages.

Display Area Webpage Area

Customer choose the goods. Customer chooses what to purchase.

Line to Cashier Verification

After choosing the desired goods, the Staff will verify the orders of the
customer will now go to the cashier for customer.
the payment.
46 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d ePick-up
licacies
Get the Goods

Delivery man will pick up the orders.

 Delivery
Exit

Delivery man will deliver the

orders to the customer.

PHONE CALL ORDERS Delivered

Call Staff

Staff answers the call and greet the

customer.

Take order

Customer chooses what to purchase.

Verification

Staff will verify the orders of the

customer.

Pick-up

Delivery man will pick up the orders.

Delivery

Delivery man will deliver the

orders to the customer.

Delivered

47 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

PRODUCTION PROCESS

Gourmet

1. Cut off the heads and fry the fish in hot oil over high heat until the scales start to

come off a bit. Place fried fish on a plate with a paper towel.

2. Remove the scales and soft parts. Can also be flaked and de-boned. Arrange the

fried fish in a glass jar.

3. In a saucepan under medium-high heat, combine the olive/sunflower/corn oil,

garlic and red chili pepper, bay leaves and peppercorns. Bring to a boil and add paprika

powder. Cook just until the garlic becomes tender and slightly browned.

4. Pour the oil mixture into the jar of fish, let it cool down before storing in the

refrigerator. Store for at least 3 days before serving to allow flavors to blend.

Fermented Fish

1. Prepare sterilized glass bottle or jar with a lid.

2. Place rice in a bowl and add rock salt. Mix well and set aside.

3. Cut tilapia and clean thoroughly then pat dry. Fillet and cut fish into small pieces

then rub the remaining rock salt on the fish pieces.

4. Spoon-scoop some rice and place some at the bottom of the bottle.

5. Add some cut tilapia fish on the second layer then the rice again. Repeat the

process until rice and fish are done.

6. Place a clean clear plastic or cling film on the mouth of the bottle and close tightly

with the lid. This will keep air from entering the bottle.

48 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 7. Store the bottle in a dry place at room temperature and ferment for at least 7 – 10

days. More than ten days it gets sourer.

Fermented Shirmp:

1. Wash shrimp in running water, then drain well. In a large bowl, mix shrimp with

salt.

2. With gloved hands, add rice and bamboo shoots. Mix with shrimp.

3. Pack mixture in layers into a clean, dry 1 - 2 gallon jar.

4. Cover mouth of jar with a clean plastic sheet, then cover lid.

5. Set aside in a cool place to ferment for 3 days.

6. After 3 days, keep it in the refrigerator so it does not ferment too much.

Chili Garlic Paste

1. Combine chili flakes with pepper flakes, bay leaves, and chili in a heatproof bowl.

2. Heat the oil until it reaches 370 degrees F (190C).

3. Pour the oil in the chili flakes.

4. Let it cool, then transfer to a mason jar.

Vinegar

1. Use a blender or food processor, add vinegar, garlic cloves, ginger, and red chilis.

Blend everything until it becomes a smooth texture.

2. Pour in the remaining vinegar and continue blending.

3. Using a funnel, pour in mixture into a sterilized bottle. Then, add chopped onions

and labuyo (or red chilis), ginger, and garlic.

49 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s
PROCEDURES DIAGRAM AND CYCLE TIME

Gourmet Tuyo, Dilis, Bangus:

Cutting Sauteing Packing Storing

Fermented Fish/Shrimp:

Mixing Layering Packing Fermenting

Chili Garlic:

Cutting Heating Combining Packing

Vinegar:

Blending Transfering Packing

Cycle Time

GOURMET FISH

= Net Production Time / #of Units Produced

= 25 hours / 100 =0.25

FERMENTED FISH/SHRIMP

= Net Production Time / #of Units Produced

= 56 hours / 100 units = 0.56

CHILI GARLIC

= Net Production Time / #of Units Produced

= 10 hours / 100 units = 0.10

VINEGAR

= Net Production Time / #of Units Produced

= 6 hours / 100 units

= 0.60

50 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Project Site Map / Actual Site

Jars & Spice will be located at Revilla Street, San Sebastian-San Vicente

Diversion Road, Tarlac City of surrounded by various restaurants like Barristers Grill,

Wings City Diner, and many more. Through Mc Arthur Hi-way San Sebastian, the

chosen location is an entry point of hospital drive and an exit point of SM Tarlac which

serves as its advantage. Types of vehicle accessible in the area are private and public

tricycle and private cars.

51 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 One good thing about the location is that it is accessible to any consumers since it

is located at the heart of Tarlac City, wherein mostly known food hubs, restaurants, and

bars are be found. People always come and go in the place. Also, passerby from SM City

or McArthur Hi-way to City proper or hospitals are also our target customers.

The only downside of the location is that the mode of transportation can only be

through a private vehicle or tricycle, the customers can also encounter heavy traffic

delays since its is known to be a busy road.

LANDMARKS NEAR THE STORE

52 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

5.GANTT CHART

Septemb Novemb
October
2021 July August er er
Week 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Finalization
of Feasibility
Study                                        
Collection of
Capital to
partners                                        
Registration
of legal
documents                                        
Create Bank
Account                                        
Processing
of Store's
place                                        
Building of
Store                                        
Interior
Design
Arrangement                                        
Purchasing
of equipment                                        
Staff Hiring                                        
Purchasing
of materials
needed                                        
Training of
Personnel                                        
Start of
advertiseme
nt                                        
Soft
Opening                                        
Start of
Business
Operation                                        

53 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 For the month of July, the first week’s task is the final feasibility study, Collection

of capital from the partners and issuing infusion certificate in the second and third week

and for the last week of July will be the start of Registration of legal matters. From the

last week of July up to third week of August, the task is the registration of legal

documents and under that; there will be registration of Barangay Permit, SSS, Phil

Health, Department of Trade and Industry Permit, Mayor’s Permit, Business Permit,

Sanitary Permit, Health Certificate which should be done for four consecutive week.

The opening of Bank Account for the partnership should be done in the last week

of October after the legal documents are done because Jars and Spice will need them in

creating the partnership’s bank account. The processing of the store’s place will be

processed for the whole month of August up to the second week of September.

Processing of the store’s place will include the building of the store and the arrangement

of its interior design. Hiring of staff will start on the second week of August and it will

end on the second week of September. After the interior design, purchasing of equipment

will start on the second week of September up to its last week. That equipment that will

be purchased will be automatically place in the store after purchased. For the last week of

September up to the third week of October, purchasing of materials like ingredients and

other materials and supplies that will be needed in the production will take place and that

will consume four weeks because some supplies will be ship out from suppliers. Training

of personnel will take place for three weeks, this will start on the second week of the

month of October and it will end on its last week as well as the start advertising the

54 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

business in different social media flat forms like Facebook and Instagram and giving of

flyers in the near places.

The target soft opening should be on the first week of November and the grand

opening will follow after a week. The grand opening will have ribbon cutting and free

taste of the products as a way of introducing Jars and Spice to the market.

6.EQUIPMENT AND MACHINERIES

Table 1: Kitchen Utensils

Items   Description Quantity Unit Cost Total Supplier

1. Frying Pan Non Sticky 2 270.00 540.00 SHOPEE:
Pan Made pat_mall
from
Aluminum
Product
Dimension:
38 x 28 x
6cm
2. Pot Set Material: 1 1,788.00 1788.0 SHOPEE:
Stainless 0 eet.888
Steel Cosist
of Saucepan,
Casserole,
Frypan and
Kettle
3. Wok Pan Two Handle, 1 430.00 430.00 SHOPEE:
Stainless eet.888
Steel
Product
Size: 38cm
4. Mixing Material: 3 45.00 135.00 SHOPEE:
Bowl Stainless eet.888
Steel
Product
Size: 24cm

55 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 5. Bowl Material: 4 35.00 140.00 SHOPEE:
Stainless eet.889
Steel
Product
Size: 13cm
6. Wok Material: 1 138.00 138.00 SHOPEE:
Spatula Stainless eet.889
Steel
Product
Dimension:
10 x 38cm
7. Colander Material: 1 138.00 138.00 SHOPEE:
Stainless eet.889
Steel
Product
Dimension:
9 x 35cm
8. Spatula Material: 1 138.00 138.00 SHOPEE:
Stainless eet.889
Steel
Product
Dimension:
10 x 38cm
9. Kitchen Material: 1 269.00 269.00 SHOPEE:
Knife Set Stainless banma
Steel Consist
of; 4
different
kind of
knife,
Scissor and
Peeler with
holder
10. Chopping Material : 1 125.00 125.00 SHOPEE:
Board Made of banma
High-Quality
Bamboo
Dimension:
26 x 36cm

56 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 11. Spoon Material: 12 8.33 100.00 RCS
Stainless
Steel

12. Pork Material: 12 8.33 100.00 RCS

Stainless
Steel

13. Measuring Material: 1 60.00 60.00 RCS

Spoon and Stainless
Cups Steel

Table 2: EQUIPMENT

Items   Description Quantit Unit Total Supplier

y Cost
1. Split Type Brand: Carrier 1 26880.0 26880.0 Mega
Air Features: 0 0 Savers
Condition Timer, Auto
Cleaning, Fast
Cooling,
Silent Mode
Capacity: 1.5
HP
2. Brand: 1 9698.00 9698.00 Adessa
Refrigerator Fujidezo
Height: 5 cu.
Ft. Two door
cool ref
Consumes
very minimal
electricity
only 110
watts

57 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 3. Rice Brand: 1 741.00 741.00 Adessa
Cooker Kyowa
Voltage:
220V
Aluminum
Inner Pot
4. Ceiling Brand: 2 1459.00 2918.00 Adessa
Fan Standard
Orbit Fan
Size: 16"

5. Kitchen Heavy Duty 1 2380.00 2380.00 SHOPEE:

Sink Stainless Steel kaylee_850
Dimension:
78x43x21

6. Gas Stove Brand: 1 1599.00 1599.00 Adessa

Micromatic
Double
Burner

7. Light Bulb Light type: 4 52.00 208.00 SHOPEE:

LED Energy unangpwest
Saving Three o
Blade Light

8. Gas 1.5meter Hose 2 190.00 380.00 SHOPEE:

Regulator Liquified Gas luckyyou
Gauge

58 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 9. Gas Tank Brand Name: 2 865.00 1730.00 Solane
WK Use as
LPG
Capacity:
11kg

10. Heat Gun Brand Name: 1 495.00 495.00 Hardware

Kojima Specialist
Temperature:
350/600
Degree
Celsius
12. POS Real Time 1 11900.0 11900.0 SHOPEE:
Cashier Monitor Sales 0 0 Mega Shop
Can total PH
daily, week or
month sales,
Stock
Inventory,
Automatic
Cash Drawer

Table 3: CLEANING MATERIALS

Items   Description Quantit Unit Total Supplier

y Cost
1. Sponge Size: Approx. 3 15.00 45.00 Robinsons
7 x 10 x 3cm Supermarke
t

2. Size: 15 x 10 x 1 59.00 59.00 SHOPEE:

Diswashing 13.5cm pat_mall
Soap Material: ABS
Dispenser

59 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 3. Floor Mop Mop Length: 1 205.00 205.00 SHOPEE:
125cm ryanuy6
Bucket Size:
40x20x20cm
Mop Head:
33x12cm
4. Dipper Capacity: 1 1 35.00 35.00 167
Liter Use: Shopping
For Cleaning

5. Pail Materials: 1 50.00 50.00 167

Plastic Shopping
Capacity: 30L
Use: For
Cleaning

6. Door Mat 2in1 Door 1 149.00 149.00 SHOPEE:

Mat, Cleaning icah online
and shop
Disinfecting
Size: 33.5 x
17.5 inches
7. Cleaning Use: For 10 5.00 50.00 Divi Mart
Cloth Cleaning and
Drying
Utensils

8. Brand Name: 4 127.25 509.00 Robinsons

Dishwashing P&G's Joy Supermarke
Liquid Anti Bacteria t
Size: 790mL

9. Trash Bin Materials: 3 65.00 195.00 RCS

Plastic Size:
Approx. 30 x
20 x 16cm

60 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 10. Garbage Materials: 100 1.50 150.00 RCS
Bag Plastic Size:
80 x 100cm

FURNITURES AND FIXTURES

Items   Description Quantit Unit Total Supplier

y Cost
1. Table Material: 2 3500.0 7000.0 Suba
Cabinet Wood Size: 0 0 Furniture
4ft Long,3ft s
height

2. Cashier Material: High 1 3800.0 3800.0 Suba

Counter Quality Wood 0 0 Furniture
s

3. Cashier 360 degrees 1 1050.0 1050.0 SHOPEE

Chair swindle 0 0 : Office
function Chair
Pneumatic Table
Height
Adjustment

4. Display 5-layer 4 1080.0 4320.0 SHOPEE

Rack Display Rack, 0 0 : General
Stockable and Store
easy to
assemble
Size: 63 x 29x
145cm

61 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 5. Pot 5-layer, Easy 2 330.00 660.00 SHOPEE
Shelves to assemble :
Size: 42cm qhpt2020
wide, 34cm
long, 112cm
high

7.EQUIPMENT LAY-OUT AND FACILITIES (CAPACITY PLANNING)

The capacity of the production team is to produce 100 jars of each variation of

product each day while 50 customers can fit in the store area.

62 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Display Area

T h e d i s p l a y a

preferred products. It has four big standees. Each standees can hold 150-180 jars.

Exterior Design

63 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Items Specification Qty Unit Price Total Price Supplier
.
CCTV Camera and recording 1 8,000 8,000 Philsecurity
equipment that
captures and record
footages

Smoke Detector A device which detects 2 650 1,300 Philsecurity

a smoke in a particular
space or area

Desktop Computer set consist 1 35,990 35,990 Asianic

of a monitor and
system unit

In-store Wi-Fi A wireless networking 1 1,999/month 1,999/month PLDT

technology allows
devices to connect to
internet with a high
speed
A motorcycle for 1 18,999 18,999 RUSI PH
online orders and
deliveries

Cellphone Electronic device 1 3,000 3,000 Abenson

usually for answering
online transactions

64 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

8.METHODS OF TRANSPORTATIOM AND TECHNOLOGY REQUIREMENTS

65 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

9.SALARY SCHEDULE

A.Employees number of working days in a year

Weekly Schedule
Job Sunda Monda Tuesda Wednesda Thursda Frida
Position y y y y y y Saturday
General
Manager              
Cashier 1              
Cashier 2              
Cook 1              
Cook 2              
Packager 1              
Packager 2              
Security
Guard              
Delivery
Man              

      Rest Day
      10:00- 6:00 PM
      11:00-7:00 PM
      9:30-7:30 PM

The employee should follow the eight (8) working hours per day, 6 days a week.

Opening of the store should at 10:00am to 6:00pm and 11:00-7:00 PM.Sunday and

66 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Saturday will be the rest day of some employees. Just in case the employee got sick or

emergency, Jars & Spice have an alternate day offs of the employees.

B.Projected Salary

Jars & Spice will follow the minimum wage salary of manufacturing businesses in

Region III

CURRENT DAILY Minimum Wage Rates

Region III, Central Luzon *  
Per Wage Order No. RBIII-22 #
Effective January 1, 2020
 
Provinces of Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales

POSITION NO.OF DAILY MONTHLY ANNUAL

EMPLOYEES SALARY SALARY SALARY
General manager 1 1,217.00 29,208.00 350,496.00
Cashier 1 1 413.00 9,912.00 118,944.00
Cashier 2 1 413.00 9,912.00 118,944.00
Cook 1 1 413.00 9,912.00 118,944.00
Cook 2 1 413.00 9,912.00 118,944.00
Packaging 1 1 413.00 9,912.00 118,944.00
Packaging 2 1 413.00 9,912.00 118,944.00
Guard 1 757.00 18,168.00 218,016.00
Delivery man 1 413.00 9,912.00 118,944.00
TOTAL 9 4,865.00 116,760.00 1,401,120.00

67 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

C.Premium Contribution

Jars and Spice provides certain premium contribution to its employees in

compliance of The Social Security Law of 1997, National Health Insurance Act of 1995, the

Home Development Mutual Fund Law of 2009 impose on Philippine employers and their

employee’s certain social security obligations.

1. Social Security System (SSS) – a social insurance program in the Philippines that

covers the workers in the private, professional, and informal sector. They issue yearly

table and schedule of fees that shows how much each member need to pay for

contributions that could be deducted from their salaries and withheld by their

employers every month. The new provision includes the increase in SS contribution

rate to 13%, the minimum Monthly Salary Credit to Php 3,000, and the maximum

MSC to Php 25,000 effective year 2021.

2. PhilHealth (PHIC) – an insurance program that established to provide health

insurance coverage and ensure affordable, available, and accessible health care

services for the citizen of the Philippines. The premium rate increased from 3% for

the year 2020 to 3.50% effective starting January 2021. It ensures that the incremental

increase of .05% is acceptable to fund all Filipinos to have equal access to benefits

during confinement until they reach the maximum limit of 5% allowed by law in year

2025. The monthly premium will continue to be shared equally between the employer

and the employee. In line with that, the monthly contribution for employees earning

Php 10,000 and below is fixed at Php 350 and those earning Php 70,000 and above

68 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 have a fixed monthly contribution of Php 2,450. For those in between, the

contribution will be computed as their monthly basic salary multiply by 35% and

divide it by two.

3. Pag-IBIG (HDMF) – a national savings program and an affordable shelter financing

for the Filipino worker. The contribution is deducted from their monthly salary and

their employers must also contribute certain amount to add up with the employee

contribution and form as a regular savings for loans and retirement. For year 2021,

the new table and schedule provides that those earning less than Php 1,500 monthly

contribute 1% of their basic salary, while their employers must contribute 2%. While

those earning more than Php 1,500 monthly, but with the maximum limit of Php

5,000 monthly salary used for computation of contribution, 2% of their basic salary

and their employers must contribute the same 2%. Regardless of the increase on

monthly salary, if it’s equal to or above Php 5,000, the salary deduction for monthly

contribution would be Php 100 and your employee is also required to remit the same

amount of Php 100 that totals the monthly savings to Php 200.

D.Employee Benefits -Jars and spice also provide benefits other than premium

contribution that could be enjoyed by the employees during their service in the company.

1. 13th Month Pay – a mandatory benefit provided to employees in compliance to

Presidential Decree No. 851 which requires employees to grant 13 th month pay to all

its rank-and-file employees who worked for at least one month during the calendar

year regardless of the nature of their employment. To compute for the 13th month pay,

69 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 it shall not be less than 1/12 of the total basic salary earned by an employee within a

calendar year.

E.Salary Expenses

POSITION DAILY MONTHL ANNUAL EMPLOYEE BENEFITS  

SALAR Y SALARY EMPLOYER'S SHARE EMPLOYEES' SHARE
Y SALARY 13TH SSS PHIC SSS PHIC
MONTH HDM HDM
PAY F F
General
manager 1,217.00 29,208.00 350,496.00 29,208.00 2,155.0 438.12 100.0 1,125.0 438.12 100.0
0 0 0 0
Cashier 1
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0
Cashier 2
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0
Cook 1
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0
Cook 2
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0
Packager 1
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0
Packag 2
413.00 9,912.00 118,944.00 9,912.00 860.00 148.68 100.0 450.00 148.68 100.0
0 0

COMPUTATION:
Monthly Salary = Daily Salary X 24 days
Annual Salary=Monthly Salary X 12 Months
13th Month Pay = Total Basic Salary earned during the year/12 months
PREMIUM CONTRIBUTION
SSS Contribution = Based on 2021 SSS Contribution Table and Schedule
*PhilHealth Contribution = Monthly Basic Salary X 30% / 2
Pag-IBIG Contribution= Php 5,000 X 2%

70 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Note: PhilHealth temporarily suspended the incremental increase of 0.5 % to its

contribution rate which brought us to use the 2020 3% contribution rate instead of

3.5% for year 2021

MANAGEMENT
ASPECT

71 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

A. Mission

Jars & Spice will continously provide outstanding services and products by

obtaining, processing and marketing high quality food in jars at competitive prices using

efficient, effective and environmentally friendly systems to the satisfaction of customers

and other stakeholders. 

B.Vision

We visualize a company that can hold its own in a market by using all available

resources in an ethical and honest way while contributing to the community and being

kind to the environment.

C. Core Values

Q UA L I T Y

Quality-We take pride in providing high value products and services that ensures the

customers satisfaction,profitability and the future of oue employees and business’s

growth.

72 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

Unselfishness- We observe care for each other by giving back to the community and by

being rsponsible to our environment.

Accountabilty- We are personally accountable for preparing,packing and delivering our

products and services, these are our daily commitments.

Love- We are encouraging each of our employees to love what we are doing and to love

the essence of giving oustanding products and services to our customers.

Innovation- We foster a work environment where creative thinking is encourage and

rewarded in order to create opportunities for process improvement and sustainable

operations.

Teamwork- We know that our best work is not produced by individuals but by enjoying

collaboration as a team and supporting each other everyday.

Yes to everything good! – We always encourage each of our employees to love what

they are doing and to always put love in giving the outstanding products and services that

will satisfy our customers.

D.TYPE OF OWNERSHIP

Type of ownership

The business is registered with the Securities and Exchange Commission (SEC)

as a limited partnership under the name of Jars & Spice. The company is owned by four

limited partners and one managing partner who is the general partner who oversee the

day-to-day operation of the business.

73 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 The proponents of the business chose limited partnership as their type of

onwership for it provodes these following advantages:

1.Tax benefits-As with a general partnership, the profits and losses in a limited

partnership flow through the business to the partners, all of whom are taxed on their

income tax returns. The difference is that the limited partners in the relationship get to

share in the profits and losses, but they do not have to participate in the business itself.

2.Liability limits-A limited partner’s liability for the partnership’s debt is limited to the

amount of money or property that the individual partners contributed to the

partnership.This is not true of the general partnership, where any money or property

contributed becomes an asset of all the partners.

3.The general partners take charge-In a limited partnership, the general partners deal

with the daily operations and responsibilities and don’t need to consult the limited

partners for most business decisions.

4.No turnover issues-Limited partners can be replaced or leave without dissolving the

limited partnership.

5.Less paperwork-Creating a limited partnership, like a general partnership, requires

less paperwork than forming a corporation. However, it’s important to create and file a

partnership agreement in the county where your company does business.

6.Investment opportunities-A limited partnership is a great way to offer investors the

opportunity to benefit from the profits and losses of your business without getting them

involved in the business.

74 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s
Requirements

Business registration is a crucial step while setting up a business. Depending on

the size of your company, the whole registration process can either be short and simple or

long and tedious. Company registration in the Philippines is not a tedious process if the

investor is aware of the various regulations related to the same. To register your

partnership firm in the Philippines, here’s a guide that will help you understand the

process clearly.

Documents Required to Set Up a Partnership in the Philippines

1. Basic Requirements

 Name Verification Slip

 Articles of Partnership (AP)

 Joint Affidavit of two partners to change partnership name (not required if already

stated in AP)

 Registration of data-sheet

 Certificate of Bank Deposit

 Name of the partnership

 Principal office address

 The contact number of the partner

 Name, citizenship, address, birthday and Taxpayer Identification Number (TIN)

of the partners

 Capital contribution of the partners

75 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

  Purpose of the partnership

2. Additional requirements

 Endorsement/clearance from other government agencies, if applicable

 For partnership with a foreign national as a partner (FIA Form - 105)

E.ORGANIZATIONAL CHART

The company is consist of 9 employees. One general manager, two cashiers,two

packagers,one security guard, one delivery man,one cook and one assistant cook.The

76 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

company will follow a typical hierarchical structure with the management team discussed

above as the co-workers, who will be responsible for all operations, financial and

management duties early on.

In the preparation of our deliveries, phone call, online messages and walk-in

services there will be assigned contract workers. The company will have alternate shifts

of the cashier,cook and packager. Once the business has expanded, recruitment of

additional workers will be applied in help to the primary staff.

F. JOB ANALYSIS

JOB TITLE JOB DESCRIPTION JOB SPECIFICATION

MANAGER - Oversees daily production. - Graduate of any

Monthly - Work Schedule management courses

Salary
- Assigning employee task - Male or Female (21-38

₱29,208.00 - Ensures product quality. years old)

- Keeps facility running and clean. - At least 2 years experience

- Job includes planning, organizing, - Must have good moral

directing, and controlling all the character.

employees of the organization as - With pleasing personality

well as its relationship to others.

- Responsible in checking sales

record.

- Responsible and purchasing raw

materials.

77 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 COOK - Manage, lead, and always organize - Basic food hygiene

Monthly the kitchen team. certificate

Salary
- Always maintain a professional and - Ability to use kitchen

₱9,912.00 flexible approach whilst setting a equipment.

good example to all staff. - 2 years experience of food

- Assume full control of all food preparation and cooking

preparation and service. methods.

- To ensure all products used one of - Good knowledge of health

standards. and safety standards

utilized in a food operation.

- Ability to read and write

simple correspondents.

- Ability to follow oral and

written instructions

working independently

where necessary.

- Ability to perform simple

arithmetic calculations
ASSISTANT - To deputies in the head cook’s - Formal training in Culinary

COOK absence arts

Monthly - Coordinate and participate in the - Must have at least 5years

Salary
activity of chef and other kitchen culinary experience

₱9,912.00 personnel engaged in preparing and - Food and wine knowledge

78 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 cooking foods to ensure efficient and and creativity

profitable food service. - Leadership/Supervisory

- Direct and correct the presentation experience required

and portioning of food according to

company standards.

- -Perform other duties as assigned

CASHIER - Handle cash transaction with - Working experience n

Monthly customer using cash registers. retail cashier or sales

Salary
- Scan goods and collect payments. - Basic PC knowledge and

₱9,912.00 - Issue receipt, refunds, change familiarity with electronic

- Resolve customer complaints, guide equipment (e.g., cash

them, and provide relevant register, points of sale

Information. machine etc.)

- Greet customer when entering or - Strong communication and

leaving establishment. time management

- Keep reports of transaction - Customer satisfaction

oriented
DELIVERY - To generate stores purchase orders - Valid driver license

MAN - To load and deliver to retail stores in - Good communication skills

Monthly company vehicle according to - Able to work with co-

Salary
schedule. workers.

₱9,912.00 - To unload and check in delivery or - Able to understand and

order at stores. follow oral and written

- Pick-up and delivery as needed. works instructions

79 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s
 - Maintain the cleanliness of vehicle

interior and exterior, refuel as

needed.

- Maintain daily records of delivery,

time and locations.

- Assist and Identifying vehicle

maintenance requirements.

- Respect and Support supervisors and

managers

- Follow enforce company rules and

regulations such smoking, drinking

and drug use policies.

- Proper product handling

- Other duties assigned

PACKAGER - Ensured products were produced on - High school graduate with

Monthly time and of good quality. or without experience and

Salary
- Monitors product quality frequently, willing to learn.

₱9,912.00 reporting problems to mitigate safety - At least 18-39 years old

issues. - Strong communication

- Follow good manufacturing practices skills and desire to work

and required work safe practices. with another member.

- Maintain a clean, sanitary, and safe

wok area.

80 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 - Performs other duties as assigned.

- Follow all the company guidelines

regarding packaging
SECURITY - surveillance of our building and - GED or High school diploma

GUARD equipment,  - 2+ years of experience as a

Monthly - assigning security badge to visitors, Security Guard, Security

Salary
Officer or similar role in
- setting up security controls, 
the Security Department.
₱18,168.00 - investigating suspicious activities
- Registered as a security
and reporting them to the
officer.
management. 
- Trained in self-defense and
- You should prevent all illegal or
Fist Aid.
irrelevant actions. If you consider - Outstanding knowledge of

yourself a suitable match, then public safety and security

please apply for this position. procedures

- Monitor and protect property - Excellent knowledge of state

entrance and vehicle gates. laws and regulations.

- Working knowledge with

- Maintain a safe and secure
surveillance systems and
environment by protecting the
emergency equipment.
company’s property.
- Excellent problem-solving
- Monitoring surveillance cameras and
abilities having outstanding
reporting suspicious behavior if any.
attention to detail.
- Respond quickly to alarms and
- Strong team player
respond in a timely manner. - Good reporting skills.

81 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 - Prepare and submit reports of every - Excellent observation and

suspicious action. analysis abilities.

Trainings and Seminars

1. GOOD MANUFACTURING PRACTICE CERTIFICATION (GMP)

GMP or Good Manufacturing Practice helps ensure that products are being manufactured

safely, and with maximum quality, through establishing and documenting manufacturing

procedures and then training operators to follow those procedures. Having a good manufacturing

practice in place safeguards the reliability of a company’s food manufacturing, as well as

compliance with food safety regulations.

2. SAFE QUALITY FOOD (SQF) CERTIFICATION

Safe Quality Food (SQF) certification is an internationally recognized certification

that communicates a business’ Quality Management System (QMS) conforms to food

safety regulations. SQF certification confirms the products that a business purchases have

passed international standards for food safety, and it also demonstrates that an

organization is committed to constant improvement of its systems, including good

agricultural practices (GAPs) and good manufacturing principles (GMPs) for food.

3.HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

CERTIFICATION

HACCP is a food safety certification intended for workers in food manufacturing

and packaging, and processing plants. It addresses the chemical and biological hazards as

a means of prevention before a finished product inspection. From preparation processes,

82 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

packaging and distribution, HACCP food safety is used to identify any potential food

safety hazards at all stages of food production.

4.TOTAL QUALITY MANAGEMENT (TQM)

TQM is a method to organizational management that improves the quality of its

services and products by continuously refining processes in response to continuous

feedback. TQM can be applied to any type of organization, including the food

manufacturing industry.

5.SIX SIGMA BLACK BELT CERTIFICATION

Six Sigma is a disciplined, data-driven approach that helps eliminate defects in a process, using

mathematical analysis that drives toward six standard deviations between the mean and the

nearest specification limit in quality assurance.

G.HUMAN RESOURCE POLICIES

Human Resource Policies

Employee Recruitment Process

The owner of the business ensures that it hires individuals that will perform the necessary

functions in the operation of the business to deliver quality products to its customer base.

Recruitment Strategy

 Social Media

 General Public Advertising

 Employee Referral Program

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Pre- Employment Requirements

All applicants should submit the following requirements for pre- employment purpose:

 Resume with application letter attached two 2x2 pictures

 Photocopy of PSA Birth Certificate

 Social Security System (SSS) number

 Phil Health

 Tax Identification Number (TIN)

 Transcript of Records

 NBI Clearance

 Barangay Clearance

 Photocopy of (2) valid IDs

 Certificate of relevant training

Recruitment and Selection Process

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 The management will identify vacancy and evaluate the need of the business in order

to ensure a quality product and service to the market.

 The applicant will submit the required documents for the position. The managing

partners will evaluate and review the information about the applicant. Then they will

create a list of potential applicants who will be subjected to preliminary interview,

either personal or trough phone call.They will also conduct a background and

reference check to acquire additional information about the applicants.After the

Preliminary interview, the Hiring of employees will start.After being hired, he/she

shall undergo medical examination to ensure the good condition of the worker. If

passed, he/she will be oriented and is required to attend training and seminars.

Compensation and Benefits

85 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Jars & Spice has a mission of developing skills, empowering, and motivating their

employee. The basic compensation is given along with the common benefits. The

employees will also be given rewards for successful work which serves as a motivation

for them to continue their good work. In additional to that benefits, the company also

gives free Pag-IBIG fund contribution, Philippine Health Insurance, and Social Security

System (SSS) to help their workers.

Here are benefits of the employees covered by the Philippine Labor Code.

1. Social Security System

Under SSS law the benefits shall be granted accordance with applicable

laws. Implementation of procedures relative to entitlement of said benefits should

be done in accordance with the regulations to be publicized by the management.

2. The 13th month Pay

According by the Presidential Decree No. 851 the 13 th month pay of an

employee shall be equivalent to 1/12 of his basic salary and shall be given not

later than December 24 of each year. Regardless of their absences and training.

3. PHILHEALTH

This is for the medical benefits of the employees. According to

Department of Labor and Employment the management shall give a

monthly contribution for their employees.

4. Pag-IBIG

Pag-IBIG has three benefits that you can get from being a member the

Housing Loan, Short-Term Loan, and Provident Savings.

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Service Incentive Leave

All employees are also entitled to Service Incentive Leave equivalent to ten days

every year, this may be used for sick and vacation leave purpose. If this is not being used

up within the year, it would be converted or compensated to money equivalent at the end

of the year.

Cancelled Day-off/Holiday Pay

Every employee shall be provided with rest period of twenty-four (24) hours after

six (6) consecutives normal working days. In regular holidays the employees would still

need to work. The law mandates additional compensation for workers who render

service during regular and special holidays, including Christmas.

Under the law, those who would report for work during the regular and special

holidays shall receive a double or two hundred percent (200%) of their daily income for

the first eight (8) hours of works and another thirty percent (30%) for work in excess of

eight (8) hours.If the holidays fall on his rest day and the worker was required to work, he

shall receive a two hundred thirty percent (230%) for the first eight (8) hours of work and

another thirty percent (30%) for work in excess of regular working days.

Workers who will not report for work during regular holidays are also entitled to

receive their daily basic pay.Those who were supposed to take their day off but were

required to work shall receive fifty percent (50%) of their daily pay rate for the first eight

(8) hours of work and another thirty percent (30%) for work in excess of eight (8) hours.

The following shall be considered as regular holidays:

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 New Year’s Day - January 01

 Maundy Thursday - Movable date

 Good Friday - Movable date

 Araw ng Kagitingan - April 09

 Labor Day - May 01

 Independence Day - June 12

 National Hero Day - Last Sunday of August

 Ramadan - Movable date

 Christmas Day - December 25

 Rizal Day - December 30

The following shall be considered as special holidays:

 All Saint Day - November 01

 Last day of the year - December 31

Performance Management

EMPLOYEES EVALUATION FORM

 An initial evaluation of each employees will be conducted within three (3) months (90
calendar days) of employment.
 Employees may be evaluated periodically during the year for purposes of improved
performance.
 Annual evaluation report will be submitted to the Owner’s Office by December 31 st.

EMPLOYEE INFORMATION Please select one: Initial Evaluation Annual Evaluation

Full Legal Name:

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 Job Title: Date:
Review Period: to Manager:
EVALUATION DOES NOT MEET MEETS EXCEEDS
EXPECTATION EXPECTATION EXPECTATION
Attendance (Daily Presence at
work)
Punctuality (Arrives on Time)
Professional Appearance
(Appropriate for the setting, job, or
task)
A. Cooperation w/co-workers
B. Cooperation w/ Superiors
C. Public Relations
Performance (Tasks and Abilities)
A. Accomplishes Assigned
Responsibilities
B. Initiative
C. Confidentiality and
Accountability
D. Performs with Minimal
Supervision
E. Quality of work
F. Responsiveness to feedback
Safety (Contributes to Safe and Health Work Environment)
A. Observes Health and Safety
Procedures
B. Executes Appropriate Use
of Equipment and Supplies
C. Avoids Accidents &
Violence
VERIFICATION OF REVIEW
Employee Signature* Date
Evaluator’s Signature Date
Recommended for Continued Employment Yes No
Manager’s Signature Date
*employee signature indicates evaluation has been read. It does not indicate agreement.
Training and Development

1. Developing Communication and Presentation Skills

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 2. Teambuilding
3. Self-Development Training
4. New Management Skills

Disciplinary Actions

TABLE OF OFFENSE

Nature of Offense Disciplinary Action

1st 2nd 3rd 4th
Absent without Official Leave (AWOL) as
follows: WR 1S 3S D
1 day 2S 5S D
2 days 5S D
3 days D
4 days and more
Unauthorized use of mobile devices WR 1S 3S 5S
Habitual tardiness such as but not limited to WR SD 5S D
being late and sleeping during working hours
(five or more instances of tardiness in one
calendar month.)
Abandonment of work/leaving the shop during WR 1S 3S 5S
work hours within consent or permission
Use of business devices for illegal or immoral 5S 7S D
purpose, such as but not limited to fraud or
extortion, and sending files contaminated by
virus.
Littering, creating, or contributing to WR 1S 3S D
unnecessary condition, violation of common
health and sanitation rules.
Use of threatening, profane, or abusing language VC 3S 5S D

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 aimed at fellow employee, superior, client,
customers, or suppliers
Conduct which is generally criminal, dishonest, WR 3S 5S D
immoral, or notoriously disgraceful.
Drunkenness or reporting for work under the 1S 5S 7S D
influence of liquor.
Stealing of business and fellow employee’ 3S 5S D
properties through direct and indirect., actual or
attempted.
Falsification of business record and documents, 3S 5S D
bringing them home or outside the business
premise without consent.

DISCIPLINARY ACTION ABBREVIATION

Verbal Counselling VC
Written Reprimand WR
1-day suspension 1S
3-days suspension 3S
5-days suspension 5S
7-days suspension 7S
Dismissal D

Jars & Spice must discipline and train employee by setting some punishments to
the employees’ unprofessional doings. Punishment often has the immediate effect of
correcting poor employee habits, but also the long-term effects on the employee’s
behavior typically outweighs the short-term benefit. The manager will be the one in-
charge of approving and/or implementing the disciplinary actions and its documentation.

Employee Communication

To ensure that the employee will receive every announcements or notice, the
business decided to communicate with the employees through e-mails and text messages
since mobile devices are more accessible to everyone.

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H. MANAGEMENT BUSINESS POLICIES

Store Hours

Store is open 6 days a week, from Monday to Saturday. Store will open at 10:00am and

will close at 6:00pm during weekdays and 11:00am to 7:00pm during Saturdays.

General Rules and Regulations for Customers

 Customers should not bring their pets inside the store

 Customers should maintain the cleanliness of the store, no littering allowed

 Customers are obliged to consider other customers in the store by not creating any

unnecessary noise

 Spice and Jars is not liable for any loss or damages of the customer’s personal

belongings

 Customers are responsible to secure their personal belongings

 Customers should take good care of any Spice and Jars belongings

 No smoking inside Spice and Jars premises

General Rules and Regulations for Employees

A. Proper Sanitation and Hygiene

 Employees are not allowed to have long and painted nails, trimming and cleaning

of nails is a must

 Employees are not allowed to smoke inside the Spice and Jars premises and

during working hours

92 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

  Employees are obliged to clean and wash their hands before and after working

 Employees should always wear their uniform during working hours

 Apron, facemask and hair net is a must to the employees in the production area

 No eating while working

 Employees are obliged to be well groomed at all times

 Employees in the production area are not allowed to work with lots of jewelries

like; rings and bracelet as well as wrist watch.

 Employees should not spray their perfume and put face powder inside the

production area

B. Handling Customers

 Employees should be polite on customers

 Employees should greet customers “Good Morning”, “Good Afternoon” and

“Good Evening”

 Employees should assist the customers properly and with respect

 Employees are not allowed to argue with customers, not unless their rights are

being step down.

Uniform Policy

 Uniform must be clean and neat all the time

 Name plates should always be worn during working hours

 All hairs should be covered by hair net

93 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

  Employees are required to wear complete uniform during working hours

Employees / Staffs Uniform

FOR WOMEN EMPLOYEES IN THE PRODUCTION AREA

FOR MEN EMPLOYEES IN THE PRODUCTION AREA

94 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 FOR CASHIER EMPLOYEE

DELIVERY MAN

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 SECURITY GUARD

GENERAL MANAGER

Jars & Spice

will be providing all

the staffs and

employees uniform. Uniform consist of Polo shirt and black slacks for both men and

women, those employees in the production area will work with apron for them not to

mess their polo shirt and they will be still presentable when they go home. The cashier of

96 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

course will not wear apron. Employees are required to wear shoes during working hours

for them to be more presentable and comfortable while working.

WASTE MANAGEMENT

Waste management is the practice of collecting and disposing of the waste

produces by human activities. For example, when a person buys a product and then

disposes of its plastic packaging, that packaging becomes waste. Once waste is

introduced into an environment, it can produce many harmful effects, such as the spread

of disease

Proper waste management is vital to the healthy functioning most especially in the

food industry. Through the city municipal regulation on waste disposal. Jars & Spice will

have garbage containers for the segregation of biodegradable and non-biodegradable

trashes and will be placed at the store respectively.

The management has decided to comply with the Polystyrene and Plastic Bag Ban

to prevent the many harmful effects of using plastic packaging said above. Recycling, or

reusing materials that have already been used once, is also an environmentally friendly

way of utilizing waste.

 Wastes are segregated according to non-biodegradable, biodegradable and

recyclables and it will be collected depending on the Tarlac City’s waste

collecting schedule.

 There will be three trash can inside the production area and outside the store

respectively.

97 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

  Waste should be properly packed inside the garbage bags before the collection

occurs so that garbage collectors will not have difficult time in collecting the

waste. Garbage collectors will be informed that we have non-biodegradable,

biodegradable and recyclables with their respective plastics.

 Waste foods will be given to the animals on the street

SANITATION

It is essential for food service personnel to protect the health of consumers. They

have a responsibility of working in an efficient and safe manner. Management has the

responsibility of training the personnel in practicing acceptable personal hygiene habits

and in sanitary techniques of food handling, with careful and constant supervision.

According to research, there are five frequently mentioned sanitation tips to

prevent food borne illness in the food service businesses that the management has

decided to follow. These are:

1. Proper personal hygiene, including frequent hand and arm washing and covering

cuts;

2. Proper cleaning and sanitizing of all food contact surfaces and utensils;

3. Proper cleaning and sanitizing of food equipment;

4. Good basic housekeeping and maintenance; and

5. Food storage for the proper time and at safe temperatures.

I. SAFETY AND HEALTH POLICY

General statement: jars & spice safety and health policy

98 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Jars & Spice is vitally interested in its employee, property and public’s health and

safety, in accordance with the ‘New Normal’ safety protocols. Protecting our employees

and public from any injury and disease is a major objective. Spice and Jars will make it

sure that the following will be highly implemented and observed:

1.Management

 To maintain a safe and healthy work environment for employees, in addition to

conforming to all current statutory requirements during the pandemic.

 To provide the appropriate type and level of training to enable employees perform

their work safely and efficiently.

 To make available to every employee appropriate equipment to ensure Health and

Safety.

2.Employee

 Cooperate and report with the company management in maintaining a safe

workplace.

 Be aware of the nearest emergency exits and firefighting / first aid equipment.

 Read the company Health and Safety statement and obey all mandatory signs.

3. All Concerns, as to conforming with the ‘New Normal’ protocols.

 Wellness Checks. This includes a temperature check; questions on symptoms;

questions on exposure to person with COVID-19, etc.

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  Social Distancing and Hygiene.  Allow for six-foot distancing and/or barriers

between workers and customers. Ensure that the distancing is maintained

throughout the day. Remind employees about regular handwashing and provide

hand sanitizers/stations.

 Enhanced Cleaning and Disinfection. Increase regular food safety cleaning and

sanitation. Add enhanced disinfection of common areas and frequently touched

surfaces throughout the facility. 

 Non-Medical Masks. All employees and customers should wear masks

throughout the day upon entering the facility. Mask usage reduces this risk by

reducing droplet spread.

J.Environmental policies

Jars & Spice recognizes that it has a responsibility to the environment beyond legal

and regulatory requirements. We are committed to reducing our environment impact and

continually improving our environmental performance as an integral part of our business

strategy and operating methods.

 Reduce the amount of energy used as much as possible.

 Promote the use of natural lighting and solar energy, where feasible.

 Switch off lights and electrical equipment when not in use.

 Ensure that all employees are aware of this policy and trained in their

environmental responsibility.

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  Discourage the use of disposable products by using washable and renewable

items.

 Set and monitor objectives and targets to ensure continual improvement of our

environmental performance.

 Provide appropriate environmental and quality awareness training.

 Avoid disruption to local habitats and consult the local community on

environmental issues.

 Composting all food and landscape waste.

 Prevent pollution, reduce waste and minimize the consumption of resources.

ENVIRONMENTAL CONSERVATION

Reduce, Reuse and Recycle

Jars & Spice will strictly observe the proper segregation of waste. The business will
provide labeled trashcans inside and outside the store. It will assure to be environment
friendly by having discipline in waste management. The recycled waste will be sold
to Tongpe Junk Shop and will provide financial support to the business on their
program.

Plastic no more

Jars & Spice will be using paper bags instead of plastic bags on their transactions.
This will help the society in reducing the wastes that cannot be decomposed. This will
provide a healthy shopping to the customers.

Organic Fertilizer

Jars & Spice will give if there are any leftovers from the ingredients that was used;
those were the products can be easily perish such as fish and vegetables. As a

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 responsible store, Jars & Spice will be giving this its suppliers which are the farm and
poultry. These will serve as organic fertilizer for them.

Jars & Spice Paper bags

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 SOCIO
ECONOMIC
ASPECT

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A.CONTRUBUTION TO THE ECONOMY

A profitable business makes an impact in economic health which results to a

better quality of living for its citizen. Jars & Spice will provide job opportunities where

people can spend their salaries in buying their needs and/or wants.

Also, the company will pay its right taxes, permits and licenses fees in which the

government will use the funds to maintain various infrastructures from cities and

provinces, such as roads, public transportations, bridges, public offices like public

hospitals and public services like firefighters.

B.EMPLOYMENT GENERATION

As soon as Jars & Spice will be brought into the industry, new job opportunities

will be provided for the laborers that are needed in the position required by the company.

Spice and Jars ensures that they will contribute on giving employment for the people who

could pass the minimum standard upon hiring. On the other hand, Spice and Jars could

also help our suppliers, the local farmers and fishermen, in their livelihood.

The business does not offer a large scale of employment, but it does provide jobs

to those who are not only skilled, qualified, compatible for the position but the ones who

believes, shares, and practices the right benefit. These opportunities will not only be

beneficial to the applicants of the business, but it will also help lessen the unemployment

rate in the Philippine economy. Unemployment in the Philippines is an issue that the

government is still looking for a solution, especially during this time wherein the whole
104 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s
world is suffering and affected by the current situation. Also, one cause is that some are

undergraduates, and people cannot meet the company’s standards upon hiring. Thus, Jars

& Spice will give some help by providing job and business opportunities.

C. SOCIAL RESPONSIBILITY

Social Responsibility is the duty of business to do no harm to society, in other

words to it’s daily operation, business should be concerned about the welfare of society

and mindful of how it’s actions could affect society as a whole.

RELATIONSHIP TOWARDS ITS CUSTOMER

 Resolve customers complaints and provide expert knowledge regarding to the

products.

 Provide professional, friendly and courteous service to all customers inside or outside

of the store.

 To supply better quality goods at the right time at a reasonable price.

 To provide after sale service on the basis of nature of a product.

 To provide information about the changes introduce by the business.

 To take necessary steps to improve quality , reduce price and develop network for the

distribution of the products.

RELATIONSHIP TOWARDS ITS SUPPLIERS

Jars & Spice will also help the local communities by outsourcing products from

local suppliers in different cities and provinces of the Philippines, especially Luzon area,

and giving them a platform to sell their produce to bigger market without spending as

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much to get to the customers. By doing so, we would help local suppliers to continue

grow by giving them a proper credit. Jars & Spice aims to form a relationship that will

pull you up as the business become more successful.

RELATIONSHIP TOWARDS THE COMMUNITY

The people’s lifestyle are unsustainable in many ways and are based on

overproduction and overconsumption, putting too much pressure on natural resources and

imposing negative environment, economic, social and health impacts.

The business ensures that everything Jars & Spice do, have, use and displays

meets the needs of people and improves the quality of life while minimizing the

consumption of natural resources, emissions, waste and pollution and ensures that

resources are safeguarded for future generation. Jars & Spice will be using paper bags

instead of plastic bags in every transaction. This will help to lessen the wastes that xannot

be decomposed. This will also to provide a healthy shopping to the customers.

The business also promotes shift towards efficient consumptions (wasting less) by

encouraging customers to buy food that is not perishable. Different consumption (shifts

to high quality goods and services) by choosing fresh and organic products, demonstrate

opportunities for sustainable ways of utilizing products and services. Jars & Spice is

concerned with the environment impact of production and consumption. The business

aims to protect the environment from the negative impacts of the people’s current

behavior, it is the only way to protect the livelihoods of current and future generations.

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D.CORPORATE SOCIAL RESPONSIBILITY

Jars & Spice is a new business that still cannot afford to create a huge

organization for the community but will still find a way to help in the company's own

little ways. Once Spice & Jars have sufficient funds, the company will also upgrade their

programs to help much larger community.

COIN FOR A CAUSE

The business aims to help the indigent people therefore, on our counter there will

be a coin bank for the St. Joseph Home for Special Children, an orphanage in Tarlac. The

business will provide the basic needs of the students such as food, clothes and school

supplies. The Jars & Spice team will visit these children every 6 months.

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HIKE & REACH

For the community, Spice & Jars will be having an outreach program on Aeta

Community of Maruglo Capas Tarlac, this outreach program. Spice & Jars employees

will join the said outreach program for them to engage in such activities and this is also a

way for the employees to bond and know each other more. Spice & Jars will not only

cook food and feed them, but also give a food pack that consist of food cans that can be

stored for long days, rice Is also important to them because some of them do not have

their own rice field they are just buying, school supplies for the children and also Spice &

Jars product for them to try.

SHELTER IN A BOX

Box will also place on the store for those customers who wants to donate their

used clothes. Spice & Jars will conduct this kind of activity twice a year, during summer

and before Christmas. During summer, more school supplies will be distributed for them

to use for the upcoming new school year and during Christmas, more food packs will be

distributed.

Jars & Spice will make a continuous activity for the community along its way of

operating business. The company will never stop to do such activities to help the

community and will continue to think more programs. Spice & Jars will make this

program as an inspiration to work for more achievement and progress because more

achievement is equivalent to more people in the community to help.

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E.ENVIRONMENT (WASTE DISPOSAL)

For the environment, Jars & Spice will be implementing rules and regulations that

will help in maintaning the cleanliness of our environment and waste disposal. Those

materials that can be recycle will be collected and sell it junk shops, the profit will be

added to the funds for the outreach program to the Aeta Community. Also,whenever the

company have excess food, they will give it to the cats and dogs who do not have houses

and fur parents.

Reduce, Reuse and Recycle

Jars & Spice will strictly observe the proper segregation of waste. The business

will provide labeled trashcans inside and outside the store. It will assure to be

environment friendly by having discipline in waste management. The recycled waste will

be sold to Tongpe Junk Shop and will provide financial support to the business on their

program.

Plastic no more

Jars & Spice will be using paper bags instead of plastic bags on their transactions.

This will help the society in reducing the wastes that cannot be decomposed. This will

provide a healthy shopping to the customers.

Organic Fertilizer

109 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s

 Jars & Spice will give if there are any leftovers from the ingredients that was

used; those were the products can be easily perish such as fish and vegetables. As a

responsible store, Jars & Spice will be giving this its suppliers which are the farm and

poultry. These will serve as organic fertilizer for them.

110 | Jars & Spice T a s t e t h e m a s t e r p i e c e o f F i l i p i n o d e l i c a c i e s