I.

EXECUTIVE SUMMARY

Name of Business : Piece of Cake

Location : Labo Central Terminal,

Labo, Camarines Norte

Name of Proponents : Eugene Balindan

Gerwin Dioneda

Form of Business Organization : Partnership

Payback Period : 2 Years and 6 Months

Source of Fund : Partner’s Contribution

Project Target Implementation : January, 2018

II. VISION AND MISSION

Presented below are the vision, mission, and objectives of the proposed business
which can that helpthe proponent to motivate himself in the daily business
operations.

A. Present Situation

Today, business industry in the Philippines is rapidly growing. Almost

every day, a new business is born. We all know that the Philippines has one of

the fastest growing economies in the world, expanding by an incredible

6.1% in the first quarter of this year. In a relatively short amount of time, the

Philippine economy has changed almost beyond recognition. Money is

flooding into the nation, many are enjoying a higher standard of living than

they would ever have dreamed possible, and opportunities are cropping up all
over the place for eager entrepreneurs. While growth is generally occurring in

many sectors, there are a few key industries which are shoring up and

boosting this economic miracle – the fastest growing of which are explored

below. It is cause by the lifestyle of the people and technology which changes

from time to time. www.smallbusinessidear.com/the-fastest-growing-

industries-in-the-philippines/

To be part of the business industry, the group decided to establish a

food business. They choose to create a food establishment which will sell

cakes, not the ordinary one but a mix of cake, healthful fruits, and sweet

cotton candy.

The idea of creating variety of cake flavors from the usual cakes

available in the market comes from the curious observation on the cakes serve

within the country. The business is a food establishment that caters a wide

range of candy cakes, in orange, mango, strawberry and an original flavor of

cotton candy. One objective of the business is to provide a well satisfying and

healthful food for customers. Since the product is a food which happen to be

the basic need of man, the proponents believe that this business is profitable.

Positive responses are also given to the group that made them more

enthusiastic and more optimistic in developing the business.

Location is one of the important factors to consider in establishing a

business. Piece of Cake will be located at Labo Central Terminal, Labo,

Camarines Norte.
 The business is a partnership wherein the members agreed to share

equal business profits and losses. The owners are also equally liable for the

business debts. The two members will be the business managers because both

of them have the capacity and able to handle the flow of the business because

of the theories they have taken on their course. They will be a great

foundation of the organization and management of the business.

There may be some instances that the market may refuse on eating the

usual, so the group propose to transform their main products into a healthful

dessert but still the sweetness, the taste of the combination of fruit and cotton

candy will make the people crave for more, right after the first bite. The

product proposal of the group is not after the profit but to give their

prospected buyers, the taste of satisfaction.

Aside from all of these, the group just want to attain its business goals

and objectives.

B. Vision

Piece of Cake envisions to be known as one of the primary producer

of cakes in Labo, Camarines Norte. It also envisions to build a unique identity

among other cake establishments in the country’s food business industry.

C. Mission

The Piece of Cake shall provide a delicious cake products that will

satisfy the customer’s cravings at the most affordable price.

D. Objectives

Piece of Cake aims to be one of the most competitive food business in

Daet, Camarines Norte. The goal is :

1. to expand the business by adding more products, enhancing the

facilities and hopefully,

2. to put – up branches to its nearby towns and cities.

III. COMPANY OVERVIEW

In this chapter, the proponent discussed the company overview of the

proposed business including the name, nature,and location; legal business

description; licensing and other requirements; and list of the proponent.

A. Name, Nature, and Location of Business

The group decided to put – up a food business. They believe that having a

sweet tooth and being health conscious is hard, since too much sweet may lead

into illness. To make it easy, the group agree to build – up a business for

everyone to love, cakes with fruits flavors , to make it healthy, and the trademark

of the business, cotton candy, to maintain the youthful vibe of the product.

Piece of Cake is the entity’s name. It is derived from the business’ unique

ingredient namely cotton candy. The products to be sold will be a variety of fruit

flavors and cotton candy cake.

Piece of Cake will be located at Labo Central Terminal, Labo, Camarines

Norte. After careful observation on the target location, the group decided to rent

enough space for the business to operate

 To start the business operations, the group estimated capital is Php 800,

000.00. The said capital will be shared equally by the two associates of the entity

which amounts to Php 400,000.00 each as an initial investment for the business.

Each of the associates will either get money from their savings along with their

own source of income like their other business and employment salary, or borrow

funds from the bank and other microfinancing company.

B. Legal Business Description

Below is the legal business description of the proposed business including

the permits and licenses, and list of proponents.

C. Permits and Licenses

The issues coordinated in putting up a new business are: applying for the

business name and the completion of the requirements needed. The requirements

are as follows:

1. Barangay Business Clearance

2. Annual Building Inspection Clearance

3. Fire safety Clearance

4. Locational Clearance

5. Health Clearance

6. Sanitary Clearance

7. Garbage Fee

8. Business Plate/Stickers

9. Community Tax Certificate

10. Mayor’s Permit

11. Securities and Exchange Commissions (SEC)

12. Bureau of Internal Revenue (BIR)

D. List of Proponent

The proposed business will be owned and managed by the proponents :

1. GERWIN L. DIONEDA, a part – time college instructor at Sta. Elena

(Cam. Norte) College, a business – owner, and a student of Master in Business

Administration (MBA) in Camarines Norte State College (CNSC). He is a

graduate of Bachelor of Business Administration (BBA) at the Polytechnic

University of the Philippines – Sta. Mesa, Manila.

2. EUGENE L. BALINDAN, a Certified Public Accountant (CPA), a

regular employee at LANDBANK – Labo Branch, and a student of Master in

Business Administration (MBA) in Camarines Norte State College (CNSC).

He is a graduate of Bachelor of Science in Accountancy (BSA) at the

Polytechnic University of the Philippines – Sta. Mesa, Manila.

The proponents has the acquired relevant skills and knowledge

especially in fiscal management to be able to run a business with liquidity.

IV. PRODUCTION PLAN
A. Manufacturing Process
LISTING OF INGREDIENTS
• All ingredients in manufacturing
the cotton candy cakes and rolls
are listed.
STORING PURCHASED ITEMS
• Purchased items that are not yet
needed in the process will be
stored and may be used in other
days.
Figure 1
Manufacturing Process for Piece of Cake
PURCHASING OF ITEMS
• Acquiring all those listed
ingredients needed for the
enterprise. This will be done once a
week. Ingredients sold will have to
create 199 cakes in a week, 66
cakes a day (10356cakes per
year/156 days)
• *156 days will be the number of
days that the baker will report for
duty in a year that is 3times a
week.
COTTON CANDY CAKES
PRODUCTION PROCESS
• Cleaning of utensils to be used
• Preparation of Ingredients
• cakes will be done in an hour or
less.
• ovens' capacity are from 8-10
cakes per 30-40 minutes.
Preheat oven to Sift flour, sugar, baking powder, and salt together into bowl.
325 degrees F Make a well in center.
(165 degrees
C)

Put egg yolks, vegetable oil, flavoring, fruits or

cotton candy (depending on what flavor of cake
and vanillaPuP
into well.

In a large bowl, beat egg

whites and cream of
tartar in mixing bowl
until very stiff.

Using same beaters,

beat egg yolk – flour
mixture until smooth.

Pour batter into pan.

Remove from pan.

Finish with the icing
Bake in oven for 60 to 70 like cotton candy on top
minutes Figure 2 and in the middle, and
Production Process for Piece of Cake other flavors if any.
Operation Process

The service crew on The service crew on

Do the suggestive
duty will greet the duty then takes the
selling.
customer upon arrival. customers' orders.

The service crew must

The service crew will
repeat the orders and The service crew will
get the right amount
say the total amount prepare the order.
of payment.
clearly.

If the order is a round

cake or roll, the cake Present the order to
The service crew will will be put to the the customer. Then,
get the order in the cake's corresponding thank the customer
refrigerator. box. If it is a slice, the and ask them to come
crew will put it in a again.
cake slice canister.

Figure 3

Service / Operation Process

Store Location

Figure 4

Map Location

Figure 5

Selling Area/Plant Area for Piece of Cake

V. MARKETING PLAN

The two associates will conduct its business at Labo Central Terminal,

Daet, Camarines Norte, thus having the people on their departure and arrival, and

those who passing along the area will be its target market. Along with the

business location, there are other cake’s store and establishment in the nearby

towns like in Daet.

Having a real fruits on the main course of the product and paired it with

coffee, it is known that the cake’s nutrients content is a necessity to the

passengers and tenant’s health. Being paired with coffee, it can boost the body

condition of customers as they went through a long day.

The group will be able to conduct its business after getting and completion

of their business permits and other legal requirements and documents. The

location has somehow had a never ending passers – by who would be Piece

Cake’s possible customers. This scenario will be very advantageous to the

business.

The spending capability of consumers has a connection with the age

bracket and lifestyle. Ages fall under 16 – 21 whose allowance is limited for the

bracket which are mostly students which may not frequently buy the product.

Ages 22 – 30 may have their own money but still quite limited for them to buy the

product because of their salaries. Ages 31 and above have the potential to spend

and buy the product often because they got regular jobs.
IV. ORGANIZATION AND MANAGEMENT

In this chapter, the proponents discussed the organization and management of

the proposed business including its organizational structure, list of officers, job

descriptions, and compensation allowance of officers.

A. Proposed Organizational Structure

The proposed organizational structure shows the hierarchical arrangement of

lines of authority, communications, rights, and duties of the team members. The said

structure determines how the roles, power, and responsibilities are assigned,

controlled, and coordinated; and how information flows among the different levels of

management. The proposed business will be composed of the managers as the over-

all head of the organization, a bookkeeper which will also serve as the financial

officer, a head baker, an assistant baker , and the service crew. All of them will also

act as production worker who will help in the operations of the business to ensure that

it is being run effectively and efficiently.

One important factor of the business process is the labor force. Piece of Cake

must have good, cooperative and loyal employees and a well-coordinated

management team in order to work efficiently and effectively, as well as to provide

quality products to customers and to maintain good relationship and good

environment for their satisfaction.

 MANAGERS

BOOKKEEPER

PRODUCTION STORE AREA

AREA

SERVICE
HEAD ASSISTANT CREW
BAKER BAKER

Figure 6

Proposed Organizational Structure

B. Organizational Policies

Production Policies

The policies and guidelines of the production area of the company are as follows:

1. Working hours start from 10:00 A.M. – 6:00 P.M. Mondays to Sundays.
2. Employees must make sure that the equipments and other tools for production are

clean and are in good condition.

3. The Head Baker and the Assistant Baker will report to duty every Monday, Thursday

and Saturday.

4. Tardiness for three (3) times a month will be considered one absent and it will be

deducted from their salaries.

5. The management will only allow three (3) absences per month, if the employee will

exceed the total number of allowed absence, he/she will be dismissed from work.

Absence will be deducted from their salaries.

6. When in work, the employees should wear the required uniform and they must wear

the company ID to be easily recognized.

7. Any employee, who, in time of work, meets an accident that will cause him to be

temporarily out of service shall be entitled to his/her salary during temporary

disability.

8. Employees who have completed annual service will receive 13th Month Pay.

9. At the end of working hours, employees should make a daily report and submit this

the following day for the record of the bookkeeper.

 C. Store Area Policy

The policies and guidelines for Piece of Cake’s store area are as follows:

1. Working hours start from 9:00 A.M. – 9:00 P.M., from Monday to Sunday.

2. There will be shifting of work for the service crews. First shift is from the store’s

pre-opening, 8:00 A.M., respectively, to 3:00 P.M. Last shift is from 3:00 P.M. to the

store’s closing time, 9:00 P.M. but will stay until 10:00 P.M. for the store’s daily

inventory.

3. Any employee, who, in case of tardiness of the counterpart will be entitled to

additional Fifty (50) Pesos per hour that the counterpart is late.

4. Employees, during work hours, must wear the required uniform and the company ID

for easy recognition.

5. Tardiness for three (3) times a month will be considered as absent and will be

deducted from the employee’s salary.

6. Only three (3) absences per month will be allowed by the management. If the

employee exceeds to the total number of allowed absence, he/she will be dismissed

from work. There will be deduction in the salary in case of being absent.

7. Any employee, who, in time of work, meets an accident that will cause him to be

temporarily out of service shall be entitled to his/her salary during temporary

disability.

8. Employees who have completed annual service will receive 13th Month Pay.
9. Each employee, at the end of each shift, shall prepare an ending inventory and submit
it the following day for the records of the bookkeeper.

D. Staffing and Costing

Bookeeper

Job Qualification

1. Graduate of Accountancy or Banking and Finance

2. Must have at least two years of experience

3. Worthy of trust

4. Must be hardworking

5. Practices punctuality

Head Baker

Job Qualification

1. Must be 25 – 30 Years Old

2. Must have at least Five (5) years experience in baking and cake decorating

3. Must be hardworking

4. Practices punctuality

5. Must present a self-baked cake on the interview to show expertise.

Assistant Baker

Job Qualification

1. Must be 20 – 25 Years Old

2. Must have at least 2 years experience in baking and cake decorating

3. Must be hardworking

4. Practices punctuality
 Service Crew

Job Qualification

1. Must be at least 18 – 25 Years Old

2. With pleasing personality

3. Should be flexible and can perform multi-tasking works

4. With good communication skills

JOB REQUIREMENTS

1. Comprehensive resume with recent 2” x 2” picture

2. NBI Clearance

3. Police Clearance

4. Medical Certificate

5. Barangay Clearance

6. SSS

7. Philhealth

STAFF REQUIREMENT

BOOKKEEPER 1

HEAD BAKER 1

ASSISTANT BAKER 1

SERVICE CREW 1