BOGCHInasal

(Business Plan)

Presented By:
Dabalos, Janvirg Cecil
Lazo, Daniella
Lorzano, Krystal Jade
Maniego, Jane Alyssa
Ramos, Missy

April 2019
 Introduction

This enterprise business plan is bounded within the town of Tagudin.

“BOGCHInasal” is currently located at Rizal, Tagudin, Ilocos Sur. This business

plan was prepared to help in promoting growth and development within the

chosen business enterprise. This is to aid in their becoming competitive and

generally progressive. This business plan ranges from the beginning of March

2019 up to the end of May of the same year. Analyses such as micro-

environmental analysis, macro- environmental analysis and SWOT analysis

were integrated to evaluate the present condition or position of the business.

These analyses were used to assess where the enterprise is already in terms of

the progress map. Results from these analyses were turned into the most

concrete basis for us, the proponents, to come up with effective suggestions

and proposals for the betterment of the business.

On the other hand, survey is the sole data- gathering technique used.

Survey with the data- gathering instrument – interview, was used in able to

gather first- hand or primary data. The proponents personally conducted the

interview last February 13, 2019 with the acting manager of BOGCHInasal.

The details of the entire business plan will be elaborated on the

succeeding parts.
 Background of the Enterprise

BOGCHInasal is a breakthrough business in Tagudin. It is still on its

fourth month of operation. They offer service to their valued customers. The

business aims to cater the people's need of cooked meals. They offer breakfast

and lunch/ dinner meals. Even though the business establishment at times go

quite unnoticeable, the enterprise's famed deliciously cooked chicken inasal

made it renowned. The enterprise is located at Lite’s Building in Rizal, Tagudin,

Ilocos Sur.

BOGCHInasal is owned by a sole proprietor, Mr. Anthony Sonio. He is a

native Tagudinian, but he is residing in Mindoro. He established the business

on his own, though he asked his friends to manage and look after it. He chose

to put up food- servicing business because of the fact that food never goes out

of style. This drive of his was even more fuelled by the fact that busy people

such as employees, students, drivers and other passers- by creates a huge

demand of cooked meals. This is especially during lunch and other break

times.

The business enterprise is under the business sector, belonging to the

food- servicing industry. It is under sole proprietorship and of course,

servicing. Based on the interview conducted, they don't have certain indicators

or statistics used to measure their position or stand on the said sector.

BOGCHInasal is located within the heart of Tagudin, the town. Their

target markets are people of diverse personalities, backgrounds and culture.

But, mainly are Tagudinians of all ages. Students, employees and even

passers- by are included. So basically, yes, the target customers are in a

similar location. Since the target market of the business consists of all people

who demands ready- to- eat meals and has enough buying power, their

population is large. This can still be affirmed even if the enterprise focuses only

in luring the people of Tagudin. Meanwhile, the business does not get the

demographic data of the target market. Neither do they seem to care about it

anyway. They aim to serve diverse kind of people all over Tagudin. This is as

long as they are willing to buy, eat and pay.

 Strategic Planning

Mission statement

Our team’s mission is to help the business in terms of their marketing

strategy. We’ve noticed that it lack certain things that hinders its

popularization and progress. We’d like to suggest methods and programs to the

management to improve their business.

Management objectives

 To be able to evaluate the performance each employee.

 To be able to know the skills of each individual.

 To be able to monitor the performance of each individual.

Marketing objectives

 To be able to improve sales rate either weekly/ monthly.

 To be able to create an advertisement in the form of video.

 To promote the business through social media.

 To improve the products offered every 2 -3 months.

Operations objectives

 Improve the production areas.

 To be able to apply SMART.

Finance objectives

 Increase the business’ revenue.

 Increase its profit margin.

  Earn a reasonable return on investment.

Customer objectives

 Improve customer service.

 To improve the customers’ level of satisfaction.

 To know and meet the customer needs and demands.

Internal objectives

 Improve the capabilities of each employee.

 To know the strength and weaknesses each individual in relation to their

job performance.

 Improve good relationships with each other.

 Promote a light environment within the workplace.

Environmental Analysis

BOGCHInasal did not conduct any kind of analysis before. This includes

the essential ones, the macro and micro environment analyses. We, as their

partners performed the said analyses for them. The results of these analyses

were then on served as basis for the suggestions made in this business plan.

These analyses functions as assessments to picture out the different aspects of

the enterprise, as well as its position in the food- servicing industry within the

locality.

These are the following macro environmental factors that indirectly affect

the business:
Socio-cultural Environment

Most people in Tagudin crave for chicken, pork and traditional Filipino

dishes such as porsilog, tapsilog and longsilog. This is unlike in other parts of

the country wherein there are certain cultural restrictions that hinder the

community members to eat certain kinds of food. Example is the Moslems who

are prohibited to eat pork. Meanwhile, Tagudinians are considered lucky not to

have such food restrictions. They can readily avail various kinds of food and

dishes. This is an advantage for BOGCHInasal. They have the opportunity to

offer a wide variety of menu without much worries or hassle.

On the other hand, Filipinos are known to love rice. In fact, it is

considered as our staple food. This fact was turned into an opportunity by

BOGCHInasal. They offered unlimited rice for their inasal meals. This idea is

an intelligent way to lure customers to patronize the business.

And since Ilocanos are known to be kuripot or thrifty, it is a wise decision

that BOGCHI made the food offerings as cheap as possible.

Political Environment

When we conducted an interview with the acting manager of

BOGCHInasal, she has mentioned that the business a permit and other legal

papers of the business are still on the process. Therefore, the political or legal

environment of the enterprise is not yet good and well established.

Economic Environment

The demand, supply and price go well in BOGCHInasal. There is a

sufficient demand of the food they offer even though they are still new to the

industry. Meanwhile, when it comes to the supplies needed for their

production, there is less worry. This is because their supply of chicken is being

delivered to their place on time by their supplier. Also, when it comes to the

other ingredients needed, the JTC Superstore and the Tagudin Yellow Market

are just a few metres away. And lastly, the price. When it comes to this aspect,

the business is also doing well in balancing the quality and quantity of their

food to its corresponding price.

Ecological Environment

The business establishment is environmental friendly because they make

sure not to throw away their wastes anywhere. They have their own garbage

bags and they see to it to dispose the leftovers properly.

In addition to this, they maintain the cleanliness of their grill, materials

and table. In short, the whole area and their equipment at all times. They also

use washable eating paraphernalia to lessen the use of harmful disposable

utensils. They also incorporated the usage of eco- friendly packaging/

containers for their delivered food or meals.

Technological Environment

The technologies used by the business are well. They use grills for their

inasal and stove for their other cooked products. They don’t use digital

counters or what, but their waiter and cashier are indeed efficient.
 They also use their own motorcycle in delivering ordered food. This is for

the reason that it is a faster means of transportation. The social media is also

utilized by BOGCHInasal. This is their way to communicate their business

better to people. However, this aspect still entails further improvement.

These are the following micro environmental directly affects the business:

Customers

The customers are one of the most essential people in any business. This

is because businesses need to attract and retain customers to generate

revenue, income, or profit. They are the ones who buy or avail products and/

or services and pay, thus giving life to the business. BOGCHInasal still has a

long way to run in terms of attracting a seriously huge number of customers.

Therefore, in able to speed up the process, they must improve their marketing

strategies and apply plans and proposals to further attract customers.

Competitors

The competitors, paradoxically helps the business to be known. This is

through being a basis or sort of a standard whether the business is doing well

or they satisfy the demands of their customers. The organization must learn

how to become competitive. They must assess which aspect of the business

needs enhancement. Either it is the strategies they use, the benefits they offer,

or their product or service offering. They should consider strengthening their

edge against their competitors.

 BOGCHInasal on observation has a good record in being more

competitive each passing day. One concrete example is that they make it to the

point that they offer something new in their menu every 3 months.

Employees

Skilled employees are required in every business. Such kind of employees

can help businesses achieve their business goals and objectives. The right

number of employees is also equally essential. Each business must ensure that

there is sufficient number of workers within it. There should be enough people

to handle all the work that needs to be done.

BOGCHInasal has a total of five employees. They have their own cook,

assistant cook, waiter, cashier and manager. They did well in choosing who to

employ since their staff are effective, efficient and well- mannered. Since they

are still starting, their employees are considered enough. But, once that their

business grows, they will need more employees to handle the increasing

workload.

Suppliers

Suppliers are important in a business. Thus, maintaining a good

relationship with them contributes a plus point to the business. BOGCHInasal

only has a steady supplier when it comes to the chicken they cook. However,

when it comes to the other ingredients used, they mostly rely on the

commodities offered in JTC Superstore and Tagudin Yellow Market. They seem

to have a good relationship with their supplier as well as their suki in the

market since they don’t run out of stock.

Media and Social media

Media, either traditional or modern, is essential to communicate the

business to prospective clients. BOGCHInasal does not have access to

traditional media such as radio, television and newspaper. But, they do utilize

the social media to reach out to their customers. They created a Facebook

account for their business wherein interested customers can browse the

information they freely give. They update customers and prospected clients

regarding their menu, their new service offering – such as delivery, and others.

They also entertain comments, suggestions and queries regarding the business.

They regularly check their account to answer such things and also to build a

strong communication with their people. Generally, they still need to expand

their connections through using the other forms of social media accounts. This

includes twitter, instagram, and others. It would even be better if they create an

official webpage for their business.

SWOT Analysis

The SWOT Analysis is used to assess the strengths, weaknesses,

opportunities and threats of a business. Results of this analysis can be used as

a basis in creating a business proposal. This is because it shows what

strengths need to be enhanced, what weaknesses need immediate solution,

what opportunities can be grabbed and what certain threats need to be

observed or eliminated.
 The following shows the SWOT analysis done within the business:

Strengths Opportunities

 Their food is freshly cooked or  In the long run, they can rent

sizzling when served. the other available spaces in the

 They offer affordable meals. Lite’s building when they

 They offer an unlimited rice expand their business.

deal.  They can make a video

 Their establishment is advertisement to attract more

accessible and convenient since customers.

it is just near the national  They can create more accounts/

highway. pages in various social media

sites.

 They can incorporate more food

to their menu.

Weaknesses Threats

 It is new in the food- servicing  Other food- servicing businesses

industry. such as Inasal Chicken Bacolod,

 Their establishment’s space is Andoks, Jonathan’s Letchon

limited. Manok.

 They don’t implement CLAYGO.  Abstinence during the Lent.

 Price changes in chicken and

pork.
Proposed Business Strategies

BOGCHInasal is a small enterprise in Rizal, Tagudin, Ilocos Sur. The

business strategies they use are:

a.) Incorporating new food in their menu every three months.

b.) Adding more tables and chairs to accommodate a larger number of

customers.

c.) Decorating their establishment according to the season to improve the

warm and welcoming ambiance.

d.) Creating a Facebook account for their business.

e.) Offering free delivery to customers within the locality.

These strategies were used by the business to attract their customers

and served as way to meet all their demands and wants. On the other hand,

we, their business partners would like to propose a few more strategies to help

them achieve their goals in luring customers, increasing profit and further

develop the business.

a.) Implementing CLAYGO Policy.

This strategy is for the eco- friendly movement of the business. It is

simple and is also costless. This does not entail a lot of effort. All the

responsible staff need is to ensure that the customers will follow the policy. A

signage will be posted in the establishment for them to easily read and notice.
 b.) Creating a video advertisement.

Creating a video advertisement is an opportunity for the business

enterprise to showcase their products, the services they offer and other things

related to their business. It may cost a little but not too much. This

advertisement could be a way for the prospected customers to know more

about the business, as well as be convinced to try dining in.

c.) Buffet.

This promo will be held every Friday, from 5:00 pm to 9:00 pm. They will

have to offer various foods from their menu. The deal would be as follows:

- The customers should pay P 199 per person.

- They can avail unlimited chicken wings and drumsticks, but they’ll

have to add another P 99.

 - The left- over should be paid by the person.

d.) Packaging

A good packaging is a must for a business. This is especially for the

delivered foods offered. A packaging with a captivating and yet simple design is

another way of attracting customers. The packaging must also contain

essential information such as the business name, logo, the location, contact

number and social media account. It is also important for the packaging to be

as eco- friendly as possible.

e.) Social media accounts.

Creating accounts and even pages in different social media accounts is

an excellent way to promote the business. Filipinos are known to be fond of

using social media sites. That’s why creating accounts for the business in these

sites will surely boost its popularization.

 Management Study

BOGCHInasal is owned by a sole proprietor. He is Mr. Anthony Sonio. He

is a Tagudinian but is currently residing in Mindoro with his family. The

enterprise, named as “BOGCHInasal” was established last 2018. All the

necessary papers of the business are still on the process. This includes the

registration of sole proprietorship and the business name.

The business consists of five important people. These are the owner of

the business – slash – the manager, the cashier, the cook and his assistant,

and the waiters. The manager, Mr. Anthony Sonio, who is on top of their

organizational chart, is responsible for managing the daily operations of the

business. He is the one who ensures that the business runs smoothly. The

cashier, Mrs. May Ann Luis, is the one who looks after the daily expenses and

income of the enterprise. She takes note of the accounts from various

transactions. The cook, Mr. Danilo Bello, and his assistant Mr. Leonard

Castamado, are responsible for setting up workstations with all needed

ingredients and cooking equipment and cooking food in various utensils or

grillers. The waiters, Mr. John Cesar Calimlim and Mr. Ronnie Lambinicio, are

the ones who provide excellent wait service to ensure satisfaction takes up

customer orders and delivers food/ beverages.

The organizational chart of the business is as follows.

 Mr. Anthony Sonio
Owner/ Manager

Mrs. May Ann Luis

Cashier

Mr. John Cesar Calimlim

Danilo Bello Leonard Castamado
Mr. Ronnie Lambinicio
Cook Assistant cook
Waiters

The salary of each employee is as follows. The manager earns P 9, 000

monthly. This is also similar for the cashier and cook. Meanwhile, the waiter

earns a total of P 7, 000 per month.

Marketing Study

The name BOGCHInasal came from the two Filipino words “chibog” and

“inasal”. Chibog means to eat and inasal the process of roasting meat or

grilling. BOGCHInasal offers budget meals like tapsilog, longsilog, tocilog, and

others. They also offer comfort foods and snacks such as burger with fries,

shanghai, fries, pancit batil- patong, mami, palabok, spaghetti and others. But,

business is famed for their chicken inasal, barbeque and pork inasal with

unlimited rice.

These product offerings are offered at low and affordable prices.

BOGCHInasal ensured that their foods cost cheaper compared to the foods
offered by their competitors. Even though it is not so cheap, they made sure

that it is swak sa budget and it is justified by the quantity and quality of their

foods.

The target market consists of all people who demands ready- to-

eat meals and has enough buying power. People of diverse personalities,

backgrounds and culture. But, since it is located at Tagudin, most are

Tagudinians. Students, employees and even passers- by are included.

BOGCHInasal promotes their business through creating Facebook

account for their business. This is quite not enough to advertise the business

well. That’s why, we, their partners included creating other social media

accounts and pages in our business proposal. This is to help them be known

more within the locality and beyond.

They also maintain the good quality of their products for their customers

to be satisfied. If they are satisfied, they can spread their experience to others.

They have the tendency to recommend the business to their friends, colleagues

and acquaintances. On average, the business caters to 10- 15 people in one

day.

Operations Study

BOGCHInasal does comply with the product and service standards. This

is justified by how they prepare the foods they serve and how they cater to the

needs of their customers. The cleanliness in their work station is properly

maintained. They also make it to the point that they’ll be able to clean the table
right after the customers finish eating. They also make sure that their foods are

freshly cooked when they serve it.

In addition, they show courtesy and professionalism towards their

customers. They also listen effectively to their customers’ requests and

promptly take the necessary actions to assist them.

BOGCHInasal has a supplier of chicken and pork. This serves as a

convenience for them since their specialty is chicken inasal. And that their

pork inasal is also one of their best- sellers.

Their chicken wings with unlimited rice costs P75. Their chicken paa

(medium) with unlimited rice costs P115. Their pork inasal with unlimited rice

costs P105. Their pork chicken inasal with unlimited rice costs P125. Their

other food offerings range from P50- P190.

Financial Study

BOGCHInasal

Statement of Financial Position

As of April 30, 2019

Asset Liabilities
Current Asset Total Liabilities 0
Cash P 132, 450 Owner’s Equity

Sonio, Capital 132,450

Total Current asset P 132,450
Total Liabilities &
Total Asset P 132, 450 P 132,450
Owner’s Equity
 BOGCHInasal

Statement of Comprehensive Income

For the month ended April 30, 2019

Revenue
Net Sales P 180,000
Cost of Goods Sold P 92,750
GROSS PROFIT P 87,250
Operating Expenses:
Salaries Expense P 42,500
Utilities Expense 1,100
Rent Expense 9,700
Gas and Oil 1,500 P 54,800
Expense
NET INCOME P 32,450

BOGCHInasal

Statement of Changes in Owners’ Equity

For the month ended April 30, 2019

Beginning capital P 100, 000

Add:

Net income P 32,450

Ending capital, April 30, 2019 P 132,450

BOGCHInasal
Statement of Cash Flows
For the month ended April 30, 2019
Cash flows from operating activities

Inflow

Cash received from products sold P 180,000

Outflow

Purchases of raw materials/ (92,750)

ingredients

Payment for employees’ salaries (42,500)

Payment for utilities used (1,100)

Payment for monthly rent (9,700)

Payment for gas and oil used (1,500)

Net cash provided by operating activities P 32,450

Cash flows from financing activities

Inflow
Investment of the owner 100,000 100,000
Cash balance, November 31 P 132,450

This is the prepared financial statements based on the data gathered

from the interview with the acting manager of the business. The above

statements reveal their capital, the monetary value of their equipment, the cost

of the supplies they have, their daily income and expenses incurred, and their
ending capital. These financial statements contains only estimates, since the

interviewee could not give the exact amount.

On the other hand, the proposals made in this business plan are mostly

costless. This is true except for the buffet and packaging. For the buffet,

approximately P2,500 ought to be spent. But this is only for the first day of the

buffet promo. There is an assurance that this will work since it would be a good

deal for the customers. Besides, one person would be charged P200. And that

he/ she will also have to pay whatever leftover he/she have. A total of 13

customers in one night could already cover up the assumed expenses.

Meanwhile, for the packaging, the business would only have to spend a

few more little for the printing fee. The packaging design will be printed on their

usual plain packaging. This could only cost an additional P5 per carton if it will

be printed in bulk.

All in all, there is a huge possibility that the money spent or invested on

these few changes will be recovered on the end of the period. This is because

not only are these simple, but also attainable and requires only a reasonable

budget. These proposed small changes will surely attract more customers and

thus, will lead to greater revenue.

 PART II- RESULTS, CONCLUSION, RECOMMENDATIONS

RESULTS

Since the implementation of the proposed business strategies, here are

the visible results and changes.

a.) Implementing CLAYGO Policy.

Table 1- CLAYGO Policy

DATE EVALUATION

April 15 - No certain changes.

- The customers start noticing

April16 the sign. Some of them

complied.

- Most of the customers

April 17 observed the CLAYGO

policy.

Table 1 shows the evaluation regarding the implemented CLAYGO policy.

The table shows our observation with regards to the effectiveness of the

implemented Clean as You Go or CLAYGO Policy. Our group did so through

gathering first hand data in BOGCHInasal. As it is seen on the table, on the

first day the customers just noticed the signs but did not follow it yet. But as of

the second and the third day, the customers started observing the CLAYGO

policy.
 b.) Creating a video advertisement.

Table 2- Video Advertisement

NUMBER OF…
DATE
LIKES SHARES VIEWS

April 20 9 6 149

April 21 10 6 159

April 22 11 7 196

Table 2 shows the reaction of people on the created video advertisement.

It is shown on the table the number of likes, shares and views of people

on the video advertisement we have created. As it can be seen, the numbers

increased day- by- day from April 20 up to the last date, April 22. The

increased likes, shares, and the views most especially, indicates the equally

increased number of people who becomes aware of the business enterprise.

c.) Buffet.

As of this proposed idea, the business owner hesitated to implement it.

This is because there are too much at risk, plus, it is indeed very costly.

However, the business enterprise decided in the end to implement it in the near

future. They just asked for more time. They assured us though that it will be

implemented since they already have similar promo in their main branch in

Candon City, Ilocos Sur.

 d.) Packaging

Table 3- Number of customers

NUMBER OF CUSTOMERS
DATE
MORNING SHIFT NIGHT SHIFT

April 13 33 28

April 15 18 28

April 16 33 30

April 17 18 61

April 21 22 37

Table 3 shows the number of customers BOGCHInasal had.

From the 10- 15 number of customers that BOGCHInasal acquires from

the time of their soft opening to their first few months of operations, it can be

seen on the table the changes caused by the business’ popularization. The

highest number of customers they had during the five- day observation is 61,

which occurred on the night shift of April 17. Meanwhile, the lowest is 18,

which is still relatively higher than the approximate number of customers they

usually have then.

e.) Social media accounts

Table 4- Facebook Page

FACEBOOK PAGE
DATE
LIKES SHARES COMMENTS VIEWS
 April 15 58 4 6 51

April 16 67 4 6 60

April 17 71 4 6 73

Table 4 shows the likes, shares, comments and views on the created Facebook page.

Table 5- Instagram

INSTAGRAM
DATE
LIKES FOLLOWERS

April 15 20 13

April 16 20 15

April 17 20 16

Table 5 shows the number of likes and followers on the business’ Instagram account.

In comparison to the Instagram account created, the Facebook page

seemed to be more effective in terms of making the business more known. The

first one gained likes ranging from 58- 71. Meanwhile, the Instagram account

only had 20 from day 1 to 3. However, the increasing number of followers is a

good indicator that the business is properly promoted.

f.) Border/ Enclosing the area

It is suggested by the panelists during our first defense that the business

establishment ought to be enclosed by glass in able for it to be more sanitary or

clean. This is in consideration to the location of the business which is near the

national road or highway. They said that since it is located there, the food

could possibly be contaminated with different pollutants.

 But, the thing is, the business enterprise lacks enough resources to do

this. For one, the glass walls are costly. Plus, the air conditioner is also quite

expensive. So, we proposed instead the utilization of potted plants. Plants can

absorb smoke and other impurities from passing vehicles, which are also forms

of carbon dioxide. In addition to this, they also improve the aesthetic aspect of

the business. The potted plants served as a border between the establishment

and the road, and between it and the business enterprise beside it – Motoposh.

Conclusion

Based on the data presented above, a conclusion with regards to the

effectiveness of the business strategies proposed could be drawn. As of the

implementation of the CLAYGO policy, it is true that it was not observed during

the first day. But, as the day passes by more and more customers started

following the policy. Thus, the workload of the waiters or busboys were

lessened. Next, the video advertisements that our group created. The first video

was the sole one that was observed. It is where we derived the data presented

above. However, the results presented are only of those during the time when

the video advertisement was recently posted. But, such a great number of

views can be considered as a good indicator that the knowledge about the

business enterprise was already widely spread. On the other hand, the

packaging and the social media accounts produced similar desirable results.

This can be said since the customers increased in the short span of time since
the implementation of these other marketing strategies. It is quite evident in

the tables on the results section. Lastly, the proposed plants as substitutes for

glass walls. Implementing this buys the business enterprise more time to

increase their finances until they can afford the pricey walls.

Therefore, we conclude that the proposed strategies are effective and

imposed a great help upon our chosen business enterprise – BOGCHInasal.

Recommendations

The following recommendations are for this business plan, as well as for

the business enterprise. We, the business proponents or researchers

acknowledge that this paper of ours has its own shares of weaknesses.

Therefore, in able solve this, we recommend that future students who will

conduct similar feasibility study or research on BOGCHInasal to do the

following.

First, increase the number of observation days. It is best to add more

days in able to strengthen more whatever argument they want to present –

whether the strategy is effective or not.

Second, be better in persuading the business owner to adapt their

business strategies. In our case, we can’t say that we failed, but there is the

truth that the owner chose not to adapt one of strategies just yet. It is
recommended for the future researchers to be more convincing to ensure that

all their proposals will be accepted and be implemented right away.

And lastly, it is recommended for them to utilize this business plan to

have an idea for their own research or feasibility study.

As of the business owner or the manager, the business proponents

highly recommend for them to maintain whatever strategy was implemented in

their business enterprise. These small changes might look, well, small, however

they can continuously generate positive impacts if used well.

In addition to that, here are a few more proposals that they can adapt if

they want to.

 Include a wider variety of Filipino foods such as bulalo, pinapaitan,

sinanglaw in their menu.

 Build their own comfort room exclusively for their customers.

 Incorporating new flavours to their grilled chicken and pork. For

example, garlic, spicy, sweet, and sour.

 Hire a dishwasher. This is for a faster and more efficient operation.

 Relocating their sink to a more noticeable area.

And, we also recommend various people to use this study on things in

which it can be relevantly used.