Business Plan of FRIED SIOMAI

BUSINESS LOGO

Submitted by:

Juvylyn V. Ombao
Jemalyn M. Adorza
Mary Rose B. Garcia

DONSOL NATIONAL COMPREHENSIVE HIGHSCHOOL STA CRU EXTENSION

Ms. Jhan A. Mendizabal

Subject Teacher

2020
 FORMAT OF BUSINESS PLAN

I. EXECUTIVE SUMMARY
Brief Description of the Project

a. Innovativeness
b. Social Impact
c. Profitability

Company Logo
Brief Profile of the Entrepreneurs

II. BACKGROUND AND BUSINESS CONCEPT

III. DESCRIPTION OF THE BUSINESS
IV. VISION AND MISSION OF THE BUSINESS

SWOT ANALYSIS
V. MARKETING PLAN

MARKETING RESEARCH

Target Market
Product /Service: Its Nature and Sustainability
Research Method
Description of the Respondents
Sample of the Study (Population and Sampling)
Demand (Computation of Willingness)
Supply (Computation of Average per Capita Consumption/Availment)
Pricing Scheme
Promotion Technique
VI. SALES AND PRODUCTION PLAN

Process Flow Chart

Service Flow Chart
VII. BUSINESS REQUIREMENTS

Form of Business Ownership

Raw Materials Requirements
Packaging Materials Requirements
Machineries and Equipments Requirements
 Tools and Utensils Requirements
Furniture and Fixtures Requirements
Housekeeping Supplies
Utilities Requirements
Manpower Requirements
Space Requirements/Perspective
VIII. SALES and Costs Plan
Computation of Unit Production Cost
Computation of Estimated Sales
IX. CURRICULUM VITAE

EXECUTIVE SUMMARY

Brief Description of the Project

The proponents proposed new variation of siomai and this is Fried Siomai. It will be
served for the entire school of DNCHS STA.CRUZ EXTENSION including all students, principal and
staffs. It will be selling with new Classic food of siomai at an acceptable price. It will use as”fried” that is
new concept and be to try for the Lewisians here in The Lewis College.

 Innovativeness
The concept of siomai business is not so new in today’s market. Many business have their own
strategy to build a business but not all leads to be successful. The concept of “innovativeness” plays an
important role achieve what to be achieve.
Traditional siomai is cook through steamed and some flavors are soysause with calamansi and only
focused on its taste. Fried Siomai is not totally the best choice of the Lewisian according to the survey we
count but at the same time others would like this kind of siomai. Fried siomai introduce not the first in the
country, instead first that will be served in DNCHS STA.CRUZ EXTENSION. The concept of the
business focuses on the satisfying needs of the customer.

 Social Impact
The business realize that must of the people are looking for siomai that is not only delicious but also
has healthy benefits. Putting a business like those will help more develop to our socio economic
condition.

 Profitabiity
 Based on the proponent’ analysis and evaluation of the target market, fried siomai business has great
potential to all of the students in DNCHS STA.CRUZ EXTENSION. There has a big possibility that the
product will be successful ‘cause based to the survey many proponents agree that product should be
served. It is possible for the business to establish success for how many days.
Squad siomai will be served as partnership and it will be located at PUROK 1 MANGINGISDA
STA.CRUZ DONSOL SORSOGON.

Company Logo

The product’s name is Fried Siomai and the proponents company’s name is Siomai squad. The
background represents the product itself.

Brief Profile of the Entrepreneur

The business is proposed by the Grade 11 students of the General Academic Strand at DNCHS
STA.CRUZ EXTENSION PUROK 1 MANGINGISDA STA.CRUZ DONSOL SORSOGON, namely
Juvylyn Vargas Ombao, Jemalyn Maryillan Adorza, and Mary Rose B. Garcia, that will show a different
transformation of siomai that is not through steamed, instead of fried. Ms. Ombao, Ms. Adorza and Ms.
Garcia are from Barangay Sta. Cruz Donsol Sorsogon .They came out on this kind of venture because
siomai is known by most of the people through as steamed, so to be differ we proposed “Siomai as a
Fried”. It has a catchy name where the customers will think what its taste could be and it will “grow” to
the students of DNCHS STA.CRUZ EXTENSION.

BACKGROUND AND BUSINESS CONCEPT

 In modern time, there a lot of business offering traditional siomai. Siomai is called “Chinese
Dumpling” that is made through steamed together with soysauce and calamansi. There are different kinds
of siomai nowadays like pork siomai and Japanese siomai. Siomai also can be served in any kind of style
now and siomai became many more in the industry today.
So, we are the proponents of another kind of siomai that in some cases other’s doesn’t known yet.
This kind of Siomai will satisfy the customer not just for the price instead for the taste behind. The
highlight of the business is not just the innovation of the product but also the “sauce” for that product.

DESCRIPTION OF THE BUSINESS

The business is manufacturing type wherein it will be serve people by providing their needs in
terms of siomai preparation. The product is not so new to the people since the best siomai can be found in
the Manila Chinatown and other also take the business siomai, but its concept is differ from the others
since it will be cook through fried.
The objective of the business include: (1) to make it into School Canteen of DNCHS STA.CRUZ
EXTENSION and improve well; (2) provide high quality of the product and have good relationship to
others; (3) to give ease to customers.
The business will be located at DNCHS STA. CRUZ EXTENSION PurokK 1 Mangingisda
Sta.Cruz, Donsol, Sorsogon will be serve to the students as well as the admin and staffs of the school.

VISSION AND MISSION OF THE BUSINESS

Our Vision:
The proponents offering the basic price but has a quality stunning product. It will be proposed to
have the numbers of customers with improving and creating good relationship with them.
Our Mission:
To serve new variation of food and bring joy of eating to Lewisians.
SWOT Analysis:

STRENGTHS WEAKNESSES
 Great Products
  Tasty products  Competitors
 Good Relationship with Customer
 Good Internal and External
Communication

OPPORTUNITIES THREATS
 Price  Other business who has a similar
business.
Table 1: SWOT Analysis

MARKETING PLAN

MARKETING RESEARCH

Target Market
The proponents decided to place the business at DNCHS STA.CRUZ EXTENSION. Students to
principal and staff are preffered for this kind of food. The target market of the business is 321 people out
of the total population.

Product: Its Nature and Sustainability

Product can be defined as anything that can be offered in market for attention, acquisition use or
consumption to satisfy needs, wants, demand or expectation. The business will produce one of the
“people’s favorite” food of many people. Siomai, the name of our product will be known as Siomai’s
Squad, wherein it is the first pork flavored siomai to be produced in The Lewis College through as fried.
The proponents came up to this idea because of the desire of many students, admin and staffs of the
school on flavorful and chunky foodstuffs. Moreover, Pork/meat is also known for its numerous health
benefits like protein that makes your bones strong. Its lifespan will lasts up to four weeks or one month.
The name Siomai’s Squad was chosen because of the idea that will become in demand in the
students who has a squad which is the hobby to make a foodtrip. Squad is come from the millennial group
of students who has a real friendship. The main ingredients of our business were pork that are filled with
seasonings and siomai wrapper. It will be cooked before it turns into a flavorful siomai. The proponents
found this name as attractive and pleasing to the customers preferences.

Research Method
This study used the descriptive survey method.
Description of the Respondents
The respondents of the study where of the students at DNCHS STA.CRUZ EXTENSION Purok
1 Mangingisda Sta. Cruz, Donsol, Sorsogon.

Sample of the Study (Population & Sampling)

Total Population Total Sample

DNCHS STA.CRUZ EXTENSIOM 1,620 321

Table 2: Population & Sampling

Table 2 showed the number of population and samples used in the study. There were a total population of
1,620 and by using the Sloven’s Formula, a total sample of 321 was obtain.

Sample respondents size is computed as following:

N
n=
1+ N ( e ) 2

n= 1+N (e) Sample Size:

Where n= Sample Size Elementary students = 239
N = Total Population of 2018 High School students = 1276
1 – Constant Principal & Staffs = 105
e – Margin of errors (5%)

Computation for sample size: Computation of the distribution of respondents

N 239
n= Elementary = x 321 = 47
1+ N ( e ) 2 1620
1620 490
n= High School = x 321 = 97
1+ N ( .05 ) 2 1620
1620 786
n= College = x 321 = 156
1+ (1620 ) (0.0025) 1620
 1620 490
n= Admin & Staffs = x 321 = 21
1+ 4.05 1620
1620
n=
5.05
n = 320.7920 / 321 Respondents

Demand
Demand refers to how much the quantity of a product or service is desired by buyers. It is
important to know the demand to give importance to the total market share and total volume and a group
of customer that can able to buy the product.

Computation of the Demand

Population 1,620
Percentage of respondents eating siomai 94%
303
Percentage of respondents willing to buy “Fried Siomai” 93%
297
Total Demand
Table 3: Computation of the Demand

There are 1,620 people in Purok 1 Mangingisda Sta. Cruz Donsol, Sorsogon. By conducting a
research it was said that 94% of them are eating siomai, 297 people or 93% of them are willing to
purchase siomai. As to result of the survey, 68% of them preferred to have a sauce of soysauce,
calamansi, chili, and garlic, then 32% of them said that it's okay to have not garlic as the sauce of the
product.

Supply (Computation of Average per Capita Consumption/Availment)

Computation of percentage of willingness to buy
Total Respondents YES NO
321 297 24
297
x 100 = 93%
321
No. of Pcs No. of Daily Monthly Annual
Respondents Consumption Consumption Consumption
1 169 169 676 6760
2 80 160 640 6400
 3 48 51 204 2040
TOTAL 321 380 1520 15200

Project Demand for Fried Siomai Production per piece

YEAR Target Willingness to buy Total Target Average per Total Demand
Market Market Capita
Consumption
2018 1620 93% 1507 51 76, 857

Pricing Scheme
In marketing, price is the quantity of payment or the whole amount in money that is equal to cost plus
all expenses paid for goods and services. The price of the product is P5.00 each, and P20.00 per order,
and that is 4 pieces competitive enough to other existing siomai as the business.

SIOMAI SQUAD MENU

SNACK

FRIED SIOMAI………………………………………………………………………………P7.00
FRIED SIOMAI………………………………………………………………………………
P20.00/order

Promotional Technique
Promotion is creating customers loyalty, it refers also for communicating the customer.
a) Stickers
It is a form of advertisement that can be used for well-knowing your product of the customers.
b) Poster
Is any piece of printed paper designed to be attached to a wall or vertical surface. Posters are
designed to be both eye-catching and informative. Posters may be used for many purposes.

SALES AND PRODUCTION PLAN

Process Flow Chart

 Ground Pork, Shrimp, Celery, Onion, Carrots,
White mushrooms, Egg

Peeling Chopping

Washing and Mixing

5 and 10 minutes

Minced Grinding

Fried
Siomai

Legends:

Raw Materials Run: 1 hour and 30 minutes

Version:

Operation & Quality Control Raise for every ¼ kg of ground pork

¼ kg of carrots, ¼ kg of shrimp

Finished product 2 pcs of egg, and ½ kg white mushrooms

Is equal to 150 pcs

PRODUCTION PROCESS
The raw materials of Siomai Squad is easy to find and readily available in the market. The
production is done manually as shown in its step by step process.

First, Buy the needs ingredients in a public market

Second, Measures all the ingredients
Third, Wash the pork, shrimp, carrots, and chili
Fourth, Chop the carrots, garlic, and onion into pieces
Fifth, Crack the egg and mix
Sixth, Set aside the win ton wrapper and minced the chili
Seventh, Boil the Chili
Eight, Get a mixing bowl and mix the all ingredient except the garlic, calamansi, soysauce and
chili
Ninth, Put the ingredients into a win ton wrapper
Tenth, Prepare and Fried
Lastly, Serve
SERVICE FLOW CHART
The food on every stall will most likely to be made on every order or readily made depending on
what kind of food is served on that stall. It will be served in short time following a 3-5 minutes of
preparing an order. The short-time standard will be a standard for all the stalls in the Sioma’s Squad food
court. The figure below illustrates the Service Process Flow Chart of the food establish.

Meet and Greet

Acquiring of Order

Payment Preparation of Order Serving for Order

PRODUCTION VOLUME AND SCHEDULE

The production volume and schedule are very important because it maximizes the efficiency of the
operation and it reduces cost. This will show the schedule of product to be manufactured daily, monthly
and annually.
The working schedule of the proposed business is eight (8) hours a day from 8:00 AM – 12:00 PM
and 1:00 PM – 5:00 PM every Wednesday to Friday. The production volume of Sioma’s Squad is
projected to increase ten percent (10%) annually.
The proponent decided to produce 150pcs of Siomai’s Squad daily. Table shows the projected
Production Volume of the business.

Production Volume of Sioma’s Squad (per pcs)

YEAR DAILY MONTHLY ANNUALLY

2020 150 1,800 21,600

BUSINESS REQUIREMENTS
Form of Business Ownership
The proponents of the proposed business will apply partnership in the business. Partners A to E
receive of the profits. The partners will share equally in the business profits. The Article 1767 states that
partnership is defined as two or more person to contribute money, property, or industry to a common
fund, with the intention of dividing profits among themselves.

RAW MATERIALS REQUIREMENTS AND SOURCES

The proponent’s product will use ingredients that can be easily found in the market. The
ingredients will purchased in Pioduran Albay, and LCC Grocery, and the packaging will be purchased in
Sta. Cruz Donsol, Sorsogon. The proponents will identify suppliers of the ingredients to ensure its
freshness and the good quality needed for a good finished product.

Raw Materials Requirements

RAW MATERIALS QUANTIT UNIT COST TOTAL TOTAL TOTAL
Y DAILY COST MONTHLY ANNUAL
COST COST
Ground Pork ¼ kg ₱75.00 ₱75.00 ₱2,100.00 ₱25,200
Shrimp ¼ kg 60.00 240.00 6,720.00 20,160.00
Oil 1bottle 20.00 132.00 3,646.00 6,720.00
Black pepper 5pcs 1.00 5.00 140.00 1,680
Onion 1/4kg 39.00 39.00 1,092.00 13,104
Carrots 1/ 4kg 25.00 25.00 700.00 8,400
White Mushrooms 1/2kg 41.50 41.50 1,162.00 13,944
Won ton wrapper 1 pack 34.00 34.00 952.00 11,424.00
Salt 1 plastic 5.00 5.00 140.00 1,680
Egg 2pcs 6.00 12.00 336.00 4,032
Garlic 1/4kg 28.00 28.00 784.00 9,408
Calamansi 1plastic 10.00 10.00 280.00 3,360
Chili 1/4kg 24.00 24.00 672.00 8,064
Soysauce 1 bottle 20.00 20.00 560.00 6,720.00
TOTAL ₱428.50 ₱11,998.00 ₱143,976.00
Source: Savemore and Public Market of Sorsogon City

Packaging Material Requirements

ITEMS UNIT COST WEEKLY COST MONTHLY YEARLY COST

COST
Paper plate
 (small) 13.00 ₱91.00 ₱364.00 ₱4,368.00
(big) 14.00 ₱98.00 392.00 Ᵽ4,704.00
Logo sticker 30.00 ₱840.00 3,360.00 40,320.00
TOTAL ₱189.00 ₱756.00 ₱9,072.00
Source: Pioduran Public Market

Machineries and Equipment Requirements

PARTICULA QUANTITY UNIT COST TOTAL LIFE SPAN DEPRECIATI

RS COST ON
Frying Pan 1 Ᵽ799.00 Ᵽ799.00 5 years Ᵽ100.00
Stove 1 Ᵽ800.00 Ᵽ800.00 5 years Ᵽ160.00
Frying Spoon 1 Ᵽ30.00 Ᵽ30.00
TOTAL 1 Ᵽ1,629.00 Ᵽ260.00
Source: LCC

Tools and Utensils Requirements

PARTICULAR QUANTITY UNIT COST TOTAL COST

Measuring cups 3 sets Ᵽ249.00 Ᵽ249.00
Measuring spoon 3 sets Ᵽ89.75 Ᵽ89.75
Spoon (plastic) 1pc Ᵽ2.00 Ᵽ2.00
Chopping Board 1pc Ᵽ89.00 Ᵽ89.00
+Tong 1pc Ᵽ73.00 Ᵽ73.00
Knife 1pc Ᵽ119.75 Ᵽ119.75
TOTAL Ᵽ624.50
Source: LCC

Furniture and Fixtures

PARTICULA QUANTITY UNIT COST TOTAL LIFESPAN DEPRECIATIO

R COST N
Table 1 unit Ᵽ2,500.00 Ᵽ2,500.00 5 years Ᵽ500.00
Monoblock 3 units Ᵽ400.00 Ᵽ1,200.00 5 years Ᵽ240.00
Chairs
TOTAL Ᵽ3,700.00 Ᵽ740.00
Source: LCC

Production and Maintenance Supplies

ITEM QUANTITY UNIT COST TOTAL COST

Dishwashing liquid 20ml Ᵽ8.75 Ᵽ8.75
 Garbage bag 1pc Ᵽ30.00 Ᵽ30.00
Sponge 3pcs Ᵽ25.00 75.00
Mantle 1pc. Ᵽ28.00 28.00
Potholder 1pc. Ᵽ40.00 40.00
TOTAL Ᵽ131.75 Ᵽ181.75
Source: LCC

Utilities Requirements

PARTICULAR MONTHLY COST YEARLY COST

Water Ᵽ300.00 Ᵽ3,600.00
Charcoal 260.00 3,120.00
TOTAL 900.00 6,720.00
Source: LCC

SALES AND COSTS PLAN

SIOMAI SQUAD
UNIT PRODUCTION COST
(ONE MONTH)
Direct Materials 11,998.00 13,798.00
Direct Labor 1,800.00 9,778.00
MANUFACTURING
OVERHEAD
Packaging Expense 756.00
Machineries and Equipment 1,629.00
Tools and Utensils 624.50
Utility Expense 900.00
Promotional Expense 900.00
Furniture and Fixtures 3,700.00
Transportation Expense 480.00
Rent Expense 150.00
Production and Maintenance 181.75 10,321.75
Supplies
Depreciation 1,000.00 17,356.25
Total Production Cost 24,119.75
Divide production Volume/ 1,800
Month
Unit Cost 7383.75 13,399
Add: Mark Up (50%) 6.699
Unit Selling Price P20.098
 Curriculum Vitae

DNCHS STA.CRUZ EXTENSION

Purok 1 Mangingisda Sta. Cruz, Donsol, Sorsogon
S.Y 2020-2021

Name: Juvylyn V. Ombao

Address: Sta. Cruz, Donsol, Sorsogon

Age: 16 years old

Birth: June 25, 2004

Elementary Graduate: Sta. Cruz Elementary School

(2015-2016)

High School : DNCHS STA.CRUZ EXTENSION

(2020-2021)
DNCHS STA. CRUZ EXTENSION
Purok 1 Mangingisda Sta. Cruz, Donsol, Sorsogon
S.Y 2020-2021

Name: Jemalyn M. Adorza

Address: Sta. Cruz, Donsol, Sorsogon

Age: 16

Birth: December 28, 2003

Elementary Graduate: Sta. Cruz Elementary School

(2015-2016)

High School: DNCHS STA. CRUZ EXTENSION

(2020-2021)
DNCHS STA.CRUZ EXTENSION
Purok 1 Mangingisda Sta. Cruz, Donsol, Sorsogon
S.Y 2020-2021

Name: Mary Rose B. Garcia

Address: Sta. Cruz, Donsol, Sorogon

Age: 16 years old

Birth: August 1, 2004

Elementary Graduate: Sta. Cruz Elementary School

(2015-2016)

High School: DNCHS STA. CRUZ EXTENSION

(2020-2021)