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Wesleyan University

SisigLomi Unlimited
Executive Summary

A. Type of Business

1. Nature

Sisiglomi unlimited is intended to introduce a new recipe to the

Cabanatuenos. SisigLomi is a new noodle recipe in the market. Sisiglomi

unlimited serves food which is not only delicious but also affordable and

unlimited.

2. Name

The name of the business is “Sisig-Lomi Unlimited” which came from the

Batangas famous lomi and Pampanga's delicious Sisig.

3. Product/Service

SisigLomi is made from the combination of Lomi soup and Crispy sisig.

We will be selling sisiglomi along Mabini Ext. Cabanatuan City, near Wesleyan

University Philippines.

B. Management, Marketing, Production/Operation & Financial Highlights

Sisiglomi unlimited will be part of the upgoing noodle industry. There are not to

many noodle house chain that offers unlimited and delicious lomi. The difference

between sisiglomi and other lomi house is, sisiglomi unlimited will allow all the

customers to eat unlimitedly

C. Socio- Economic Contribution

The main objective of the SisigLmi Unlimited is to bring out a new recipe to the

Cabanatuenos. They don’t need to go far to taste a different kind of lomi because we

will bring it near to them.


Marketing Plan

A. Product / Service to sell

The product we want to introduce in Cabanatuan City is the SisigLomi. Sisig is

always at the top ten list of favorite to make it more unique, we decided to combine it

with Lomi. We offer our product with different variety of sisig like Pork sisig, Chicken

sisig and fish sisig. We chose varieties of sisig to match the preference of our customer.

B. Target Market

1. Area coverage

The food house will be located on Mabini Extension Cabanatuan City.We are

targeting young Cabanatuenos as our primary market. Due to heavy schedule

among the students, it is common for them to have their snack near their campus

and not at home. Our secondary market is the “Working Cabanatuenos”. With

schools and government offices and alike in the vicinity, Mabini Extension is

haven for workers, employees and students.- In Wesleyan University-Philippines,

there are more or less than 1,000 faculty & staff. In HCPMSHS there are

approximately 100 teachers and staff.

2. Consumer/Customer

The customer will be the cabanatuenos who love to eat sisig. Our customer

can choose varieties of sisig match with their preference. SisigLomi's customers

can be broken down into two groups, singles, and non-singles. The non-singles

groups are smaller than the singles groups by virtue of the fact that if you are

meeting someone whom you already know, the two of you can come up with the

topic of conversation yourself, therefore, SisigLomi offers this group less value.
C. Demand and Supply Analysis

1. Total Potential Demand

The demand for food in Cabanatuan City is rapidly increasing as many

food stalls are booming like the Tagpuan, Caffe La Tea, 9Tease and many more

around the area. Cabanatuenos seeking for new delicacies are getting of a much

high demand. The potential demand for our product sisiglomi is high as people

seeks new kind foods, therefore we bring this Kapampangan recipe in town. It’s

not just new to the ears of Cabanatuenos but we offer it in unlimited servings

“Eat-all-you-can”.

2. Present Supplier/ Competition

Eat all you can Restaurants that buy local produce and other food often

align their practices with other local businesses as the trend to buy local

continues in the 21st century. When small-business associations form buy-local

campaigns, restaurant owners feel the pressure to gain local business support.

Suppliers of local food and restaurant supplies must keep up with the demand as

it grows. When local suppliers cannot fulfill their needs, restaurants must look

elsewhere for supplies. Food suppliers impact the pricing, menu development

and local perception of restaurants and their success.

D. Projected Sales

1. Per month

Monthly Sales

Quantity Unit Cost Total Sales

Per Month 1500 servings P299.00 P448,500.00

The selling strategy is servings of Sisiglomi must be sold every day, this 50
serving per day is the estimated sales excluding the unlimited.
2. In volume and in peso

Quantity Unit Cost Total Sales

Per Month 1500 P299.00 P448,500.00

Per Year 18000 P299.00 P5,382,000.00

E. Marketing Program

1.Practices of competitors

The competitors or other food stall are a bit costly compared to our

product. Sisiglomi is the first lomi with a twist of pork sisigin Cabanatuan so it will

give a new taste to the Cabanatuenos.

2. Own Marketing programs/ Strategies

Product

SisigLomi Restaurant operates as a service restaurant business

focusing on Sisiglomi as its only product. This component of the marketing

strategy presents organizational outputs offered to target customers.

Place

SisigLomi product is available at its restaurant at Cabanatuan City.

This component of the marketing strategy refers to the venue that firms

use to transact with the target customers. In this component of the

marketing strategy, SisigLomi Restaurant relies only on the physical

presence of its restaurant.

Promotion

SisigLomi Restaurant employs tactic to promote its products. This

component of marketing strategy covers the tactics used to communicate

with the target market about the firm’s offers. SisigLomi Restaurant relies
mainly on advertising to promote its product. The entity advertises online

and print media.

Price

SisigLomi Restaurant’s pricing strategy is based mainly on its

generic strategy of cost leadership, which minimizes costs and prices. In

this component of the marketing strategy, appropriate pricing of products

is considered. SisigLomi Restaurant uses market-oriented pricing strategy

as its primary approach to pricing. This pricing strategy involves setting

prices based on prevailing market conditions, including supply and

demand conditions as well as the pricing of competing firms.

F. Marketing/Selling Expenses

Marketing expenses are expenses that are directly relate to the selling of a

product or service.

Tarpaulin Advertising Expenses

3pcs. 2mx1m @ P300.00 P900.00


Production/ Operational Plan

A. Technical production description

The technical production of the business is not so complex. As a summary, this

portion of the study will constitute the context of where the noodle house will be

established. It also contains the description and the operational description of the

different equipment, tools and systems that will be employed in the SisigLomi Unlimited.

B. Production Process

1. Step-by-Step Procedure

Pork Sisig

1. Pour the water in a pan and bring to a boil. Add salt and pepper.

2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour

(or until tender).

3. Remove the boiled ingredients from the pot then drain excess water.

4. Grill the boiled pig ears and pork belly until done.

5. Chop the pig ears and pork belly into fine pieces.

6. In a wide pan, melt the butter or margarine. Add the onions. Cook until

onions are soft.

7. Add the chicken liver. Crush the chicken liver while cooking it in the pan.

8. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes.

9. Put-in the soy sauce, garlic powder, and chili. Mix well.

10. Add salt and pepper to taste.


Lomi

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, saute the garlic and onions.

3. Add fish sauce and soy sauce then stir.

4. Pour-in the broth and let boil.

5. Add-in the ground black pepper and miki noodles then cook for 5 to 6

minutes.

6. Add the cassava flour diluted in water and stir well. Cook until the sauce

thickens.

7. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg

is well incorporated.

8. Transfer to a serving bowl and top with chicharon, sliced boiled egg and

the sisig. Garnish with onion leeks.

2. Duration per step per batch

Preperation Time Cooking time Total Time Duration

Pork Sisig 12 minutes 90 minutes 1hour and 42 min.

Lomi 10 minutes 55 minutes 1hour and 5 min.

3. Labor and machine requirements per step

• Two cook for pork sisig. One as butcher and another one as a main

cook.

• One cook for lomi, who will prepare and cook.


C.Production Schedule

Month Production (Serving)

January 50

February 50

March 50

April 50

May 50

June 50

July 50

August 50

September 50

October 50

November 50

December 50

D.Labor Requirement

There will only be a one team that will perform the assigned task every

day.

Time Activity

3:00am - 4:00am Purchasing of Ingredients

4:01am - 6:00am Preparing the Ingredients and the store

6:01am - 7:00am Cooking

7:01 - 8:00am Preparation for the opening

8:01 – 9:59pm Business Operation Period

10pm Closing
E. Machine/Equipment Requirement

Equipment Quantity Cost Description Uses

For cooking the


1. Gas Stove 2 pcs. P1,000.00 Brand new
ingredients.

For preserving the


2. Refrigerator 1 pc. 15,000.00 Brand new
ingredients.

3. Freezer 1 pc. 18,000.00 Brand new For freezing of stock meat.

4. Casserole 2 pcs. 1,400.00 Brand new Used in boiling lomi.

5. Pan 2 pcs. 1,200.00 Brand new Used to fry meat.

6. Plates 100 pcs. 1,500.00 Brand new For serving the sisig.

7. Bowls 100 pcs. 1,200.00 Brand new For serving lomi.

8. Spatula 2 pcs. 300.00 Brand new For cooking.

9. Tong 2 pcs. 100.00 Brand new For frying.

10. Soup Ladle 2 pcs. 250.00 Brand new For serving soup.

11. Spoon and fork 200 pcs. 2,000.00 Brand new Utensils for eating.

12. Knife 10pcs. 550.00 Brand new For Cutting of ingredients

13. Chopping For chapping of


5pcs. 250.00 Brand new
Board ingredients.

For measuring the


14. Measuring tool 3pcs. 300.00 Brand new
ingredients

15. Weighing scale 2 pcs. 600.00 Brand new For weighing.

16. Calculator 1 pc. 200.00 Brand new For arithmetic calculation.


BOWL Calculator Chopping Board Knife

Freezer Gas Stove Measuring Tools Plate

Pan Casserole Tong Weighing Scale

Refrigerator Spoon and Fork Soup Ladle Spatula

F. Raw Material Requirement

Unit price
Total Price
Ingredients Quantity per kilo (in
(in Php)
Php)*

Pork 18kilograms P 180.00 P 3,240.00

Onion 13kilograms 100.00 1,300.00

Garlic 5 kgs. 120.00 600.00

Cooking Oil 10 liters 90.00 900.00

Mayonaise 10 kilograms 150.00 1,500.00


Soy Sauce 8 liters 29.00 232.00

Fish Sauce 2 liters 32.00 64.00

Calamansi 5 kilograms 50.00 250.00

Chicharon 5 kilograms 120.00 600.00

Bell Pepper 5 kilograms 60.00 300.00

Lomi Noodles 8 kilograms 55.00 440.00

Egg 5 tray 160.00 800.00

Cabbage 5 kilograms 55.00 275.00

Black Pepper ¼ kilogram 100.00 25.00

TOTAL 10,526.00

G. Plant Location

SisigLomi Unlimited is located along Mabini Ext., Cabanatuan City. We have a


wide range parking space for customers convenience and we offer only the best
Lomi in town.

H. Plant Layout
I. Waste disposal system

Our waste disposal system is the separation of biodegradable waste from

non-biodegradable for proper disposal and recycling. Through this process we

can help our environment to minimize the waste that been causing pollution. By

separating the two will help to create a fertilizer from the biodegradable and

recycle the waste from non-biodegradable. We could ask the garbage collector in

our community to collect our waste on a daily or weekly basis. One of the

characters of our business is to be an eco-friendly environment.

J. Quality Control System

The meet the criteria or quality of the customer we need to ensure that

everything is presentable like the product to be serve we need to make sure that

the ingredients are always fresh or new , also the employees need to wear

proper uniform inside the restaurant to make presentable in front of the

customers and make sure that the surroundings of the restaurant is always clean

because it is the first things to do to make the quality of customer is being satisfy

to the place and the important is time management to avoid the boredom strike

of the customer while waiting because of delays order so we need to ensure the

limit time to prepare the orders . This procedures help us to meet the criteria or

quality of the customers.

K. Production Cost

a. Total production per year

Production
Day Week Month Year
per

Serving 30 210 900 10,800


b. Production cost per unit

Direct Cost Cost (in Php)

Pork Sisig (50 servings/day) P 157.00

Lomi (50 servings/day) 53.52

Total Direct cost 210.52

Indirect Cost

Electricity (P3000.00 / 50servings/30 days) 2

Water (P500 / 50servings / 30 days) 0.33

Labor (3000/50servings/30days) 60

Total Indirect cost 62.33

Production Cost

Direct cost 210.52

Indirect cost 62.33

Estimated Production cost per Serving 262.85


Organizational Plan

A. Legal form of business

SisigL omi Unlimited will be register as legal form of business partnership.

B. Organizational Structure

Manager/Bookkeeper

Kitchen Staffs/waiters Janitor/Guard

The manager will be monitoring the production and the sales of the

business. The Kitchen Staffs will prepare the product. The staff will serve the

orders and Janitor will be responsible for the cleanliness of the store

C. Qualification of officers

1.) Manager/Bookkeeper

Requirements:

 Must be 26-35 years of age.

 Must be a college graduate of business course.

 Must have managerial skills and experience.

 Must be trident in keeping records.

 Must be hardworking, responsible, and dedicated to his/her job.

 Must be willing to work under pressure.


2.) Kitchen Staffs/Waiters

Requirements:

 Must be 18-30 years old.

 At least high school graduate with pleasing personality.

 Must be willing to work under pressure.

3.) Janitor/Guard

Requirements:

 Must be oriented with cleanliness and proper sanitation.

 Must be hardworking and responsible.

 Must be willing to work under pressure.

D. Office equipment

 Computers

 Calculator

 Logbooks

 Ball pen
E. Gantt chart of activities

Activities Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec

Prepaid
business plan
Sourcing of
capital
Completion
and
submission of
legal
requirements
Renovation
of
establishment
Purchasing of
equipment
Purchasing of
supplies
Hiring of
employees
Start of the
operation of
the business
Business
operations

F. Administrative expenses

Position Daily Weekly Monthly Annually


Manager/Bookkeeper P 350.00 P 1,750.00 P 7,000.00 P 84,000.00
Kitchen Staffs P 2,500.00 P 12,500 P 50,000 P 600,000
Janitor P 150.00 P 750.00 P3,000.00 P 36,000.00

*There are (10) kitchen staffs/waiters , each one of them will be paid 250 pesos daily
and (1) one janitor that will be paid 150 pesos daily. While the manager/bookkeeper will
receive his/her salaries monthly.
Financial Plan

A. Total projected cost

Cost*

Sisiglomi Establishment 20,000.00

Equipment:

Gas Stove (2pcs. @500) 1,000.00

Refrigerator 15,000.00

Freezer 18,000.00

Casserole (2pcs.@700) 1,400.00

Pan (2pcs.@600) 1,200.00

Plates (100pcs.@15) 1,500.00

Bowls (100pcs. @12) 1,200.00

Spatula (2pcs.@150) 300.00

Tong(2pcs. @50) 100.00

Soup Ladle (2pcs.@125) 250.00

Spoon and Fork (200pcs. @10) 2,000.00

Knife (10pcs. @55) 550.00

Chopping Board (5pcs. @50) 250.00

Measuring Tool (3pcs@100) 300.00

Weighing Scale(2pcs. @300) 600.00

Calculator 200.00

Total Cost of Equipment 63,850.00

Supplies - office

Ballpen (P6.00 per piece) 36.00

Notebook (P10.00 per piece) 20.00

Logbook (P60.00 per piece) 60.00

Total Cost of Supplies - office 116.00


Raw material

Pork (18kgs.@180) P 3,240.00

Onion (13kgs. @100) 1,300.00

Garlic (5kgs. @120) 600.00

Cooking Oil (10Liters@90) 900.00

Mayonaise (10kgs. @150) 1,500.00

Soy Souce (8liters @29) 232.00

Fish Sauce (2liters@32) 64.00

Calamansi (5kgs. @50) 250.00

Chicharon (5kgs. @120) 600.00

Bell Pepper (5kgs. @60) 300.00

Lomi Noodles (8kgs. @55) 440.00

Egg (5 tray @ 160) 800.00

Cabbage (5kgs. @55) 275.00

Black Pepper (1/4kgs. @25) 25.00

Total Cost of Raw Material 10,526.00

Total Projected Cost 74,492.00

*The price establishment is based o the rental price in Cabanatuan.

*The prices of equipments are based on the price in the market.

*The price of office supplies is based on the price of school supplies store.

*The prices of raw materials/ingredients are based on the price in the super market.

B. Sources of Financing

The source of financial capital of SisigLomi Unlimited is from the personal

money contributed by the partners with the mutual agreement of using the profit

for expanding the business and dividing the exceeding profit by the means of

percentage contribution of the partners.


C. Projected Financial Statement

1. Projected Cashflow statement

Cash flows from operating activities

Net Income…………………………………………………..2000.00

Add: Depreciation expense……………………………… 5,000.00

Increase in accounts receivable ………………… 12,000.00

Increase in Raw materials inventory…………….. 10,526.00

Increase in finished goods inventory…………… 4,000.00

Decrease in salaries payable……………………… 250.00

Decrease in prepaid insurance…………………… 500.00

Net cash used in operating activities………… P 34,276.00

Cash flows from investing activities

Purchase of equipment………………………………63,850.00

Net cash used in investing activities……………P 63,850.00

Net increase in cash……………………………………98,126.00

Cash at the beginning of the year……………………200,000.00

Cash at year end ………………………………………P 101,874.00

2. Projected income statement

Sales…………………………………………………………..5,382,000

Less: Sales return and allowances ………………………..74,492.00

Net Sales……………………………………………………P 5,307,508.00

Less: Cost of Goods sold…………………………………...3,600.000.00


Gross Profit ………………………………………………P 1,707,508.00

Less: Operating expenses ………………………………..1,080,000.00

Selling expenses ……………………………………20,000.00

General expenses…………………………………..60,000.00

Net income ………………………………………………P 547,508

3. Projected balance sheet

Current asset

cash………………………………………………..126,000.00

inventory………………………………………….10,526.00

Total assets …………………………………………….P 136,526.00

Liabilities

current liabilities………………………………90,000

Stockholders equity………………………….200,000

Retained earnings…………………………..547,508.00

Total liabilities and stockholders' equity............P837,508.00

D. Statement of stockholders equity

a. Profitability indices

i. ROI

Netincome
ROI = x 100
Total Assets
547,508
ROI =
136,526

𝐑𝐎𝐈 = 𝟒𝟎𝟏%

This indicates that the profitability of the business is very good because net

income is relatively higher than the total assets or investment. The result shows that

SisigLomi Unlimited is very efficient in managing assets and generating profit.

ii. Payback period

Net cost of Initial Investment


Payback Period =
Annual Net Cash Inflow

200,000
PaybackPeriod =
101,874

𝐏𝐚𝐲𝐛𝐚𝐜𝐤𝐏𝐞𝐫𝐢𝐨𝐝 = 𝟏. 𝟗𝟔

The payback period of the business is short even thebusiness is a a little bit

risky project.

iii. Net income: Sales ratio

Net income : Sales Ratio

547,508 : 448,500

1.22 : 1
iv. Breakeven point

TotalFixedCost
Break − evenpoint(per serving) =
ContributionMarginperunit

5,456,750
Break − evenpoint(per kilogram) =
2,305,194

𝐁𝐫𝐞𝐚𝐤 − 𝐞𝐯𝐞𝐧𝐩𝐨𝐢𝐧𝐭(𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠) = 𝟐𝟑𝟔. 𝟕𝟐

E. List of assumption used

1. All the sales are on cash basis.

2. All the expenses are paid on the same year.

3. The tax rate is at 30% annually.

4. The useful life of equipment is 10 years.

F. Schedules

i. Projected Sales and Sales Volume

Quantity Unit Cost Total Sales


Per Month 1,500 servings P299.00 P448,500.00
Per Year 547,500 servings P299.00 P163,702,500
ii. Production Schedule

Month Production (serving)


January 1500
February 1500
March 1500
April 1500
May 1500
June 1500
July 1500
August 1500
September 1500
October 1500
November 1500
December 1500

iii. Projected Cost

Cost*

Sisiglomi Establishment 20,000.00

Equipment:

Gas Stove (2pcs. @500) 1,000.00

Refrigerator 15,000.00

Freezer 18,000.00

Casserole (2pcs.@700) 1,400.00

Pan (2pcs.@600) 1,200.00

Plates (100pcs.@15) 1,500.00

Bowls (100pcs. @12) 1,200.00

Spatula (2pcs.@150) 300.00

Tong(2pcs. @50) 100.00

Soup Ladle (2pcs.@125) 250.00

Spoon and Fork (200pcs. @10) 2,000.00

Knife (10pcs. @55) 550.00

Chopping Board (5pcs. @50) 250.00

Measuring Tool (3pcs@100) 300.00

Weighing Scale(2pcs. @300) 600.00

Calculator 200.00
Total Cost of Equipment 63,850.00

Supplies - office

Ballpen (P6.00 per piece) 36.00

Notebook (P10.00 per piece) 20.00

Logbook (P60.00 per piece) 60.00

Total Cost of Supplies - office 116.00

Raw material

Pork (18kgs.@180) P 3,240.00

Onion (13kgs. @100) 1,300.00

Garlic (5kgs. @120) 600.00

Cooking Oil (10Liters@90) 900.00

Mayonaise (10kgs. @150) 1,500.00

Soy Souce (8liters @29) 232.00

Fish Sauce (2liters@32) 64.00

Calamansi (5kgs. @50) 250.00

Chicharon (5kgs. @120) 600.00

Bell Pepper (5kgs. @60) 300.00

Lomi Noodles (8kgs. @55) 440.00

Egg (5 tray @ 160) 800.00

Cabbage (5kgs. @55) 275.00

Black Pepper (1/4kgs. @25) 25.00

Total Cost of Raw Material 10,526.00

Total Projected Cost 74,492.00

iv. Production Cost per kilogram

Direct Cost Cost (in Php)

Pork Sisig (50 servings/day) P 157.00

Lomi (50 servings/day) 53.52

Total Direct cost 210.52


Indirect Cost

Electricity (P3000.00 / 50servings/30 days) 2

Water (P500 / 50servings / 30 days) 0.33

Labor (3000/50servings/30days) 60

Total Indirect cost 62.33

Production Cost

Direct cost 210.52

Indirect cost 62.33

Estimated Production cost per Serving 262.85

v. Raw material / Ingredient Requirement (per kilogram)

Unit price per kilo Total Price (in


Ingredients Quantity
(in Php)* Php)

Pork 18 kilograms P 180.00 P 3,240.00

Onion 13 kilograms 100.00 1,300.00

Garlic 5 kgs. 120.00 600.00

Cooking Oil 10 liters 90.00 900.00

Mayonaise 10 kilograms 150.00 1,500.00

Soy Souce 8 liters 29.00 232.00

Fish Sauce 2 liters 32.00 64.00

Calamansi 5 kilograms 50.00 250.00

Chicharon 5 kilograms 120.00 600.00

vi. Projected Administrative Expense

Position Daily Weekly Monthly Annually


Manager/Bookkeeper P 350.00 P 1,750.00 P 7,000.00 P 84,000.00
Kitchen Staffs P 2,500.00 P 12,500 P 50,000 P 600,000
Janitor P 150.00 P 750.00 P3,000.00 P 36,000.00