Acknowledgment

Without the participation and support of individuals, organizations, and communities, it is

difficult to bring about meaningful change in society. Whether it is in the form of contributing
time, resources, or expertise, the involvement of people at all levels is crucial to the success of
any initiative. Without active participation and support, the best ideas and plans can fall by the
wayside and never reach their full potential.

Moreover, participation and support are not just important for the success of individual
initiatives, but for the overall health and well-being of society. When people feel included and
valued, it creates a sense of belonging and greater social cohesion. This can lead to stronger
communities, higher levels of trust and cooperation, and ultimately, a more stable and prosperous
future for all.
Table of Contents

Acknowledgement 2

Table of Contents 3

1. Chapter I: Introduction 5

1.1. Introduction 5

1.2. Objectives 8

1.3. Our Mission and Vision 10

2. Chapter II: Executive Summary 4

2.1. Introduction 5

2.2. History of C 6

2.3. Overview of the Business 4

3. Chapter III: Industrial Analysis 5

3.1. Introduction 6

3.2. SWOT Analysis 5

4. Chapter IV: Description of Ventures 4

4.1. Introduction 5

4.2. Products and Services Offered 6

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5. Chapter V: Manufacturing Plan 4

5.1. Introduction 5

5.2. Physical Plant 6

6. Chapter VI: Marketing Plan 4

6.1. Capitalization

6.2. Marketing Strategies 6

7. Chapter VII: Organizational Plan 4

7.1. Forms of Ownership 6

7.2. Management Team 6

8. Chapter VIII: Financial Plan 4

8.1. Financial/Sales Projection 6

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 Chapter I

Pstl (Chicken Pastil)

792, Purok 6, San Roque, San Pedro, Laguna

Introduction

Chicken pastil also called as "pastil or "pastel" famous Filipino dish originates from

Maguindanao and Cotabato people, this dish made with shredded chicken or beef wrapped in

banana leaves and pandan leaves. This dish is a popular, affordable breakfast dish in Mindanao,

particularly among Filipino Muslims. In maraonao they called it as patil, patel, patir, or pater and

paster in Iranun. However, we made our own unique version of pastil by adding mama sita's

oyster sauce to make it a little bit sweeter and boiled eggs on top of it to garnish. We discovered

pastil in Pastil King Phillipines Taguig and gave us an idea to sell it since it's affordable and a lot

of people seem to love the affordable meal.

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Objectives

PSTL's primary objective is to serve affordable meal to people with low budget

especially those who are saving up. These past few months, we've noticed that the inflation is

rising up. So we ought to help them by serving something that they can buy it in low price.

We generate higher sales and revenue by attracting more customers, increasing average

order value, and maximizing profitability. To grow our physical store's presence by capturing a larger

share of the target market through effective marketing strategies, competitive pricing, and product/service

differentiation. To focus on providing exceptional customer experiences, improving product quality, and

offering personalized services to build customer loyalty and increase satisfaction.

Pastil's Mission and Vision

PSTL's mission is to serve quality food yet cheap and affordable to help people with low

budget and lessen their expenses on food. We will achieve this by committing to our business

and do our best to keep our product cheap as much as possible.

PSTL's vision is to be the best and largest local food industry to achieve consumer

devotion and satisfaction, to serve happiness to our customers through delicious and quality

food. To initiate sustainable profit's and future shareholders of this company.

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 Chapter 2

Executive Summary

Overview of the Business

PSTL's main goal is to serve affordable and at the same time, good quality food. It is

located at Baranggay San Roque, City of San Pedro Laguna. PSTL's mission is focused on

helping people especially students and employees with tight budget. And also to serve them food

from a place that is far from the metro since PSTL's main product "Chicken Pastil" is a dish that

is originated from Mindanao.

History of PSTL

The PSTL's founder, a Grade 12 STEM student at San Francisco De Sales, was

motivated because of her love for chicken pastil. She discovered Chicken Pastil because of his

father who also likes to cook chicken pastil, she noticed that the ingredients used to cook are

cheap and it's also easy to prepare. So she decided to sell it because of her love for it and her

motive to let people taste the dish since the founder considers it as a "hidden gem".

The company is handled by a group of Grade 12 students that has the same passion and

love for the dish as the founder. PSTL's team thinks that people should be open to taste different

dishes from around the country and not just stick to the same and typical dish. The team's goal is

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to let people know about the dish and continue to spread knowledge about certain dishes and

how every region or place of a country offers a special dish.

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 Chapter III

SWOT Analysis

Strengths Weaknesses

 - Affordable meal  - Inventory cost

 - Good quality  - Entering new markets
 - In-house production  - high ingredients cost

Opportunities Threats

 - high income  - Bad rating on reviews

 - fewer suppliers  - competitors
 - losing value customers

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 Chapter IV

Description of Ventures

PSTL is a dish with a unique taste and is also affordable. As was indicated in the last

chapter, PSTL wants to attract in more customers and keep prices low for employees and

students. What makes PSTL special is its distinct taste that comes from the combination of

savory meat and aromatic spices. A bite of PSTL will have you wanting more, as the flavors

blend together perfectly in your mouth. This dish is perfect for those who are looking for a tasty

meal without having to spend too much money.

 Chicken Pastil (25 php)

- Is a popular Filipino dish that is made of steamed rice, chicken, and spices

wrapped in banana leaves. It is a delicious and convenient meal that can be

enjoyed anytime, anywhere. Our chicken pastil is made with high-quality

ingredients and is prepared using traditional cooking methods to ensure that it is

authentic and flavorful.

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 Chapter V

Manufacturing Plan

Our business manufacturing plan involves setting up a small stall to sell our product. Our product

is a homemade chicken pastil that founder has been making for her family and friends for some

time now. We plan to create a unique product for my chicken pastil dish and sell it to customers

at local markets and events. We have already identified the raw material suppliers and will be

sourcing them in bulk to keep our manufacturing costs low. Additionally, We will be creating an

online presence for my brand through social media accounts and a website, which will allow

customers to place orders online and have the product delivered to their doorsteps. With a well-

planned marketing strategy and a focus on high-quality products, we are confident that our small

stall will be successful and help us grow our business.

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 PSTL's physical store is located in Brgy. San Roque, City of San Pedro Laguna. The

floor plan consists of the kitchen, counter area, rest room, and furnitures such as tables and

chairs. It also has two emergency exits, one in the kitchen area and the other one is near the

tables and chairs. The physical store is a little bit small so we tried to maximize the place. The

kitchen area contains two large stove, one refrigerator, and a pantry where we store the dry

ingredients and other stocks like cups, etc. We always make sure to stock enough ingredients so

that we could always cater customers.

Floor Plan

The image below shows PSTL's physical store and very own branch where customers can

dine in

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 CHAPTER VI

Capitalization

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 As for the PSTL's capitalization are recorded at historical cost needed 12,000 pesos as an

expense to expand and function the business properly. In addition, we need to gain more

investors to have a better understanding and smart investments.

Marketing Strategies

 Social Media Platforms - The product promotion can be done online and different social

media platforms like Facebook, Instagram, etc. since there will be more reach to people

who are interested in buying our product and not just people around the area of San

Pedro.

 Customer Feedback - By using customer's feedback, people will be ensured that the

food they're gonna buy tastes good since the feedback came from people who have tried

the meal.

 Sales Promotion - Every meal they buy, they will be given a piece of paper with 1

stamp on it. They'll need to collect 8 stamps in order to get one free meal with one cup of

iced tea.

 Fliers - To retain the sales of our pastil, We will give fliers with the product information

which contains the menu, place and the price of the meal.

CHAPTER VII

Forms of ownership

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 PSTL is considered as a sole proprietorship since the founder started as a small business

owner and since there's also no board of directors. It is considered as a sole proprietorship since

it is owned and controlled by the founder herself, Jem Cardona. The founder decided that this

company's structure would be Sole Proprietorship since one of the advantages of this structure is

it's low cost organization cost especially the founder started as an individual and just a small

business owner.

Management Team

 Founder: Jemimah Cardona - was a daughter of one of the chefs in a famous philippine

restaurant that specializes in serving dishes from different places that made her discover

Chicken Pastil.

 Co- Founder: Ruzelle Ayangco - is Jemimah's colleague in culinary school and he was

also a catering staff member before becoming the co founder of PSTL. He's the one who

monitored food quality and freshness throughout the day.

 Chief Operating Officer: Christian Taniegra - graduated with a masteral in Business

Administration and had a 5 year experience on being Entrepreneur on his late uncle's

company.

 Chief Financial Officer: Grace Baluyot - is one of the topnotcher in the recent CPALE.

She also graduated as the valedictorian of her batch in San Pedro College of Business

Administration.

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  Manager: Mhayvelle Celle - has a 10 year experience on being a manager on her previous

company/fast-food chain, Popeyes. She started as a staff and eventually developed

leadership skills that made her one of the best staffs and got her promoted.

 Product Manager: Keishamel Laogo - graduated with a degree in BSCS (Bachelor of

Science in Computer Sciences), and one of her strengths is representing and

understanding the customer's needs that made her fit for this position.

 President of Engineering: John Rafael Berroya - has a vairous experience of designing

various types of restaurants, may it be a small or big restaurant. He graduated with a

degree in Engineering.

 Head Chef: Paul Jhouffrey Gaa - also Jemimah's colleague in culinary school and is one

of the top in his class. He have a 3 year experience on being head chef in one of the

largest cruise ship and gained awards because of cooking skills.

Staffs: Andrei Pascua, Simon Austria, John Paul Tumacay, Allen Delos Reyes, Bryan Ropal -
they are under graduate working students near our community.

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 CHAPTER VIII
FINANCIAL/SALES PROJECTION

We made the following assumptions and notes:

- Each cup of Chicken Pastil cost 25 pesos and costs 400 pesos (8 pesos per cup) to
make 50 cups of Chicken Pastil.

- We plan on selling 500 cups weekly, 2,000 cups monthly, and 24,000 cups yearly.
Sales projection per week, month, and year are difficult to make but we know that
they will not be lower than 500 cups.

- Our expenses for business location is 60,000 per year, and our expenses for the
ingredients and materials is 134,400 per year.

- We plan on hiring part time staff to help us during peak season. We assume this
would cost 7,000 monthly.

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 WEEKLY MONTHLY YEARLY

Pastil sold 500 2,000 24,000

Cash inflow

Sales (cups/25) 12,500 50,000 600,000

Out flows

Materials/Ingredients 5,000 20,000 240,000

Rent 1,250 5,000 60,000

Staff 1,750 7,000 84,000

Total outflows 8,000 32,000 384,000

Net cash flow 4,500 18,000 216,000

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