III.

MARKETING FEASIBILITY
3.1. ASSUMPTIONS

JDP will use distribution channels in order to get the product to final consumer.
The researchers assume 2 channels of distribution.
On the first year the business will have 2 distribution channels.
Mark up price will be 30% every year.
Rejects will be 4%.
Delivery will be of orders on the first year will be done by the employee of the business,
on the third year the business will be renting a tricycle for delivery.

3.2. MARKET DESCRIPTION

The researchers decided to distribute its products to outlets and restaurants around the City of San
Fernando Pampanga, segmentation of market according to family size, age group, etc. is unnecessary.
JPDs market would probably be the outlets and restaurants.
Outlet is a store that sells smaller quantities of products to the general public. A business that
operates as a retail outlet will typically buy goods directly from manufactures or wholesale
suppliers at a volume discount and will then mark them up in price for sale to end consumers.
1. FNC Nathaniels Bakeshop
Restaurant is a place where meals are being served to customers or general public.
Restaurants usually cook the food in their menu. Still some of the foods being served are bought
to a manufacturer especially desserts and kakanins.
1. JLT Pipanganan
Size and Composition of the Market:
Since JPD has a limited initial capital, having a physical store would be an impractical move, the
used of distribution channels would be needed to easily penetrate the market at lesser cost.
JPD would be distributing to 2 channels on its first year these are FNC Nathaniels and JLT
Pipanganan.
The business will be focusing and invest heavily in pushing its product in the above mentioned
distribution channels.
Geographical Locations of the Market:
The distribution channels are all located at the City of San Fernando, Pampanga, near the
business location. In this way, distribution of orders would be very easy.
1. FNC Nathaniels Bakeshop located at Km 69 Olongapo-Gapan Road Dolores,
City of San Fernando, Pampanga.
2. JLT Pipanganan - McArthur Highway, Dolores, City of San Fernando, Pampanga.

Distribution Channels Customer Volume

1. FNC Nathaniels Bakeshop
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total

Number of Customers
272
302
311
288
347
381
407
2,308

Source: Based on the customer count conducted by the researchers

From February 3 9, 2013
2. JLT PIPANGANAN
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total

Number of Customers
130
121
127
132
146
153
157
966

Source: Based on the customer count conducted by the researchers

From February 10-16, 2013

3.2.1

RESEARCH METHODOLOGY
In order to gather information to support the study, the researchers used different
methods and techniques. These will help the researchers assess the market and answer the
question of demand and supply, knowing the competitive situation of the market, an analysis of
the competitor, and of course, as a reality check on the products feasibility.
3.2.1 A. Survey
The researchers conducted surveys among customers of FNC Nathaniels Bakeshop,
JLT Pipanganan, The number of respondents came from the customers who purchased the
proposed products substitute. In FNC Nathaniels Bakeshop there are 340 respondents and in
JLT Pipanganan 240 respondents.
3.2.1 B. Questionnaire
Since the business will distribute its product to retail outlet and restaurant, this will be the
business target market. The researchers distributed survey questionnaires to retail outlet and
restaurant in order to gather pertinent information about the target markets taste and
preferences. The researchers used a checklist format. In this way, it will be very easy and reliable
for the researchers to find out the demand of the product for a particular outlet or restaurant,
price, packaging, and what marketing strategies to be used in each distributeon channels.
3.2.1 C. Customer Tally Count
The researchers conducted a customer tally count on each distributionchannels for us to
validate the volume of customers they have daily. These will give the researchers an idea on how
many customers could potentially buy the proposed product.
3.2.1 D. Product Sampling
The researchers conducted product sampling to distribution channels and customers
during the survey. It is a way of convincing the distribution channels to accept the proposal on
product. Product sampling to customers is conducted for us to know if they are willing to
substitute their product purchased with the proposed product and also a way of knowing how
many packs are they willing and able to purchase considering its taste and price, this will also be
the bases of projection of demand.
3.2.1 E. Interview
In addition to the gathered information from the survey, the researchers interviewed
relevant people to answer questions that are essential to support the study. The researchers
interviewed the owners and managers of FNC Nathaniels Bakeshop and JLT Pipanganan to
determine the supply of the direct and productsubstitute.

3.2.1.1 RESEARCH DESIGN

QUALITATIVE RESEARCH
Qualitative research focuses on subjective data. It is not easily quoted into numbers. The
emphasis is on words and feelings rather than numbers. Qualitative techniques tend to work with
fewer subject or respondents, but analyses each case to a deeper level. Under this method the
researchers used the following methods:
o
o
o

Questionnaire - It is used to determine the taste and preference of the target market.
Product Sampling is freely given to the customers to have the opportunity to try the
product and also to determine their opinions.
Interview - The researchers interviewed the manager/owner of outlets and canteens to
gather some information that we may need in the said study.

QUANTITATIVE RESEARCH
Quantitative research is a formal, objective, systematic process for obtaining quantifiable
information about the world; and presented in numerical form, and analyzed through the use of
statistics.
The researchers gathered information through the use of the following method:
o

Survey is the method of gathering information from a selection of individual. This method
is usually used by many business to find out the opinion of customer after purchasing the
product from them, this to makes the customer feel that views and opinion are taken into
consideration by the business.

3.2.1.2 SOURCES OF DATA

The researchers gathered data from FNC Nathaniels Bakeshop and JLT Pipanganan regarding
information that is essential to determine the demand of the product and competitors production capacity.
3.2.1.3 SAMPLING DESIGN
The proponents used a Non-probability Sampling Techniques. As defined Non-probability
sampling is a sampling technique where the samples are gathered in a process that does not give all the
individuals in the population equal chances of being selected. As the researchers conducted survey to
selected subject.
3.2.1.4 RESEACH INSTRUMENT
The researchers used different books from Pampanga Provincial Library and surf the internet in
order for us to gather information that we may need in the said study.
3.2.1.5 DATA GATHERING
Data are gathered from different individuals that are relevant to give information to support the
study. The researchers also used different methods in gathering information.

3.3 PRESENTATION OF RESULTS AND ANALYSIS

3.3.1 FNC NATHANIELS BAKESHOP SURVEY RESULT

Question 1:
Product
Purchased:

#
customer
s who
avail the
product

75

Question 2:
%

22.06

1. PutoPao

Size
1 pack/
25
pieces

Quantity

52

15.29

21.33

69.33

37

49.33

48

14.12

Bilao

41

12.06

1 pack/
15 pcs
Bilao

SUBTOTAL
34

10.00

1 pack/
25 pcs
1
pack/50
pcs

SUBTOTAL
27

7.94

1 pack/
15 pcs

18

5.29

Big

%
10

18.87

%
No

2
pack

3
pack

18

10

2
pack

3
pack

41

2
pack

3
pack

18

1
pack

2
pack

3
pack

19
37

1
pack

11

2
pack

3
pack

33
33

2
pack

3
pack

21

2
pack

3
pack

5
26

2
pack

3
pack

19

2
pack

3
pack

1
3

21
21

11.32

1
pack

26.42

1
pack

16.22

1
pack

6
Yes

23

43.40

No
14

20.00%

59

53.85
100.0

48
48
75.61

Yes

17

32.69

No

38.46

Yes

20

No

Yes

34

70.83

No

Yes

22

53.66

No

31
11
42

24.39

27

79.41

7
34

Do you prefer palitaw with feeling as a substitute

of what you purchased?

9.33%

No
15

46.15

28
52

Question 5:
If nathaniels, will sell palitaw with fillings,
how many packs are you willing and able to purchase @Php
70, 8 pcs. per pack?

Yes
7

Yes

Question 4:

No

24
1 box /
P55

6. PutoPuti
SUBTOTAL
7. Tibok
Tibok

16

23

Bilao

2. Moche

5. Cutchinta

Yes

52
75

SUBTOTAL

4. Puto
Assorted

Do you eat palitaw?

%

30.67

1 pack/
6pieces

SUBTOTAL
3. Pichi
Pichi

Question 3:

20.59

27
27

10

45

Yes

Yes

19

Yes

Yes

19

Yes

17.07

55.88
14.71

70.37

33.33

No

No
No

No

No

Yes
7

13.46%

15.38%

14

29.17%

21.95%

7.32%

23.53%

5.88%

29.63%

11.11%

11

29.73

No
6

Yes

12

Yes

21

Yes

14

32.43

61.76

48.28

No

No

38.24

13

1
pack

No
8

Yes

13.79

No

Yes

12

50.00
%

No

12.50
%

Yes

12

63.16
%

No

Yes

30.77
%

No

Yes

21.62

No

27.59
10.34

3
29.17

7
2

8.33
36.84

7
15.38

1
pack
1
pack
1
pack
1
pack

2
pack

3
pack

1
pack

2
pack

3
pack

6
25

Small

SUBTOTAL
8. Rice Cake

12

3.53

Regular
Small

SUBTOTAL

9. Cassava
Cake

10

2.94

10

2.94

6
12

1.47

6
10

Bilao

5
5
4

1.18

50.00

Small
Containe
r

Yes

Yes
Yes

Yes

10
10
5

3
2

5
4

38.89

41.67
33.33

30.00

No

No
No

100.0
0

8.33%

16.67%

Yes

40.00

70.00

No

Yes

30.77
%

No

33.33
%

No

Yes

22.22
%

No

28.57
%

No

20.00%

23.08
22.22

2
2

1
pack

1
pack

22.22

14.29

1
pack

SUBTOTAL

340

1.18

Small

5
5
345

3
pack

2
pack

3
pack

2
pack
2
pack

3
pack

3
6

2
pack

3
pack

6
13

10.00%

No
3

Yes

Yes
1

Yes

16.67%

No

40.00
60.00

Yes

28.57
%

No

Yes

66.67
%

No

30.00%

28.57

50.00

1
pack

25.00

1
pack

2
pack

3
pack

3
6

2
pack

3
pack

3
pack

3
pack

3
pack

6
100.0
0

Yes

80.00

No

Yes
1

20.00%

75.00
%

No
1

2
pack

6
6

60.00
40.00

Yes
Yes

1
1

25.00
25.00

No
No

1
1

25.00%
25.00%

Yes
Yes

50.00
%

50.00
%

No
No

0.00

0
0

0.00

1
pack
1
pack

0
1

SUBTOTAL

TOTAL

50.00

Small

11. Biko
SUBTOTAL

13. Halaya

SUBTOTAL

12. Maja

55

Big

Small

10. Sapin
Sapin
SUBTOTAL

11
20

100.0
0

Yes

3
3

75.00

N
o

1
1

Yes
25.00%

66.67
%

No

1
1

33.33

1
pack

2
pack
2
pack

3
2

3
pack

4
4
245

FNC NATHANIELS BAKESHOP

QUESTION 1:
PRODUCT PURCHASED
80 75
70
60

52
48

50

41
40
30
20

34
27
22.06
15.29

14.12

18
12.06

10

10

12
7.94

5.29

3.53

10
2.94

# of customers

QUESTION 1: PRODUCT PURCHASED

% Percentage

10
2.94

1.47

1.18

1.18

Analysis:
Based on the survey conducted among 340 respondents,PutoPao, Moche, Pichi- Pichi, Puto
Assorted and Cutchinta are the Top 5 products which are frequently purchased in FNC
Nathaniels Bakeshop.

QUESTION 2:

60

52
48

50
40
30

28
23

31
27

24

27

20
11
10

Quantity
7

11

10
6

QUANTITY OF PRODUCT PURCHASED

Analysis:
As shown in the graph, many have purchased PutoPao (1 pack/6 pieces) and Pichi Pichi(Bilao).

QUESTION 3:
DO YOU EAT PALITAW?
60

53

50
37

40
30
20
10
0

34
29
24

22

YES

19
15

14

12

10

NO

13
8

9
5

7
3

7
3

2 2

Analysis:
The survey is conducted among 340 respondents who are asked to answer Question 3.
This will help the researchers in determining the number of respondents who eats
palitaw.The result shows that241 respondents who purchased kakanineatpalitawand the
99 doesnt eat palitaw.

QUESTION 3:
DO YOU EAT PALITAW?

29%

YES
71%

NO

Analysis:
Based on the survey conducted to 340 respondents who purchased kakanin, 70.88% of
the respondents have answered YES to Question 3 and more than 29.12% have
answered NO. The result shows that there is a larger percentage of market that eats
palitaw.

QUESTION 4:
DO YOU PREFER PALITAW WITH FILLINGS AS A SUBSTITUTE OF WHAT YOU
PURCHASED?

35

33

30
23

25

20

21
18

20
14

15
10
5

13

15
11

12
9

yes
8

no
5

54

43

43

21

0
0

Analysis:
From the 241 respondents who answer YES to Question 3. We asked Question 4, this
question will help the researchers to determine the demand of palitaw. The result shows
that150 respondents have answered that they are willing to substitute palitaw from what
they have purchased.

QUESTION 4:
DO YOU PREFER PALITAW WITH FILLINGS AS A SUBSTITUTE OF WHAT YOU PURCHASED?

38%
62%

YES
NO

Analysis:
Based on the survey conducted to 241 respondents who came from the number of
customers who answer YES to Question 3, 62.24% have answered YES to Question
4 and 37.76% have answered NO. The result shows that a larger percentage of
customers would substitute their product purchased to Palitaw with fillings. This means
that the proposed product has demand on the market (FNC Nathaniels Bakeshop).

QUESTION 5:
IF NATHANIELS WILL SELL PALITAW WITH FILLINGS, HOW MANY PACKS ARE YOU WILLING
AND ABLE TO PURCHASE @PHP 70.00, 8 PCS PER PACK?

59
60
50
37

40

33
26

30

25
21
Quantity

20

13
6

10

Analysis:
The result shows that the product has a market demand of 245packs in a week at FNC
Nathaniels Bakeshop. This will be the bases on the projection of demand for the next 4 years.

3.3.2 JLT PIPANGANAN

Question 1:

Product
Purchased:
Cassava
Cake

# of
customer
s who
avail the
product
33

Question 2:

Quantity

Question 3:

Question 4:

Do you eat palitaw?

Do you prefer palitaw with feeling as a

substitute of what you purchased?

%
13.75
%

pack

33

Yes

22

66.67%

%
No

%
Yes

11

33.33%

1
5

68.18%

Question 5:
If JLT Pipanganan, will addpalitaw
with fillings in their menu, how
many packs are you willing and
able to purchase @Php 70, 8 pcs.
Per pack?

%
No
7

31.82%

1pac
k

2
pac
k

10

2
pac
k

11

2
pac
k

10

2
pac
k

2
pac
k

SUBTOTAL

21
32

Maja Blanca

13.33
%

pack

32

Yes

21

65.63%

No

Yes
11

34.38%

1
5

71.43%

No
6

28.57%

1pac
k

SUBTOTAL
Crema de
Fruta

32

container

32

Yes

21

66.62%

No

11

34.38%

Yes

1
5

71.43%

No

28.57%

1pac
k

31

12.92
%

pack

31

Yes

20

64.52%

No

Yes
11

35.48%

1
4

70%

No
6

30%

1pac
k

SUBTOTAL
29

12.08
%

pack

29

Yes

19

65.52%

No

Yes
10

34.48%

1
3

68.42%

No
6

31.58%

1pac
k

19
19

Yes
28

11.67%

Container

28

No
20

71.43%

Yes
8

28.57%

1
3

No
65%

35%

1pac
k

2
pac
k

2
pac
k

SUBTOTAL

17
17

Yes
28

11.67%

Container

28

No
18

64.29%

Yes
10

35.71%

1
3

No
72.22%

27.78%

1pac
k

SUBTOTAL
Buco
Sherbet w/
Lychee

18

18

SUBTOTAL

BukoPandan
Salad

19
19

Biko

Fruit Salad

20

20
13.33
%

SUBTOTAL

Assorted
Pastries

21

18
18

Yes
27

11.25%

container

27

No
18

66.67%

Yes
9

33.33%

1
2

1pac
k

No
66.67%

33.33%

2
pac
k

15

TOTAL

240

240

15
147

JLT PIPANGANAN
QUESTION 1:
PRODUCT PURCHASED
35

33

32

32

31
29

30

28

28

27

25
20
15
10
5
0

13.75

13.33

13.33

# of customers

12.92

12.08

11.67
% percentage

11.67

11.25

Analysis:
The survey is conducted among 240 respondents/customers of JLT who ordered desserts.
Based on the survey conducted, Cassava Cake, Maja Blanca and Crema de Fruta are the Top 3
frequently purchased or ordered desserts.

QUESTION 2:
QUANTITY OF PRODUCT PURCHASED

35
30

33

32

32

31

29

28

28

27

25
20
15
10
5
0

Analysis:

Quantity

The chart shows thatthe quantity of desserts availedat JLT are almost the same, 33 cassava
cake, 32 majablanca, 32 crema de fruta, 31 biko, 29 pastries, 28 fruit salad, 28 bukopandan salad
and 27 buco sherbet are sold.

Question 3:
DO YOU EAT PALITAW?
25

22

21

21

20

20
15
10

11

11

11

11

19

10

20
18

18

10

18

9
YES

5
0

NO

Analysis:
The survey was conducted among 240 respondents who avail JLTs desserts. The result
shows that 159 of the respondents eat palitawand 81 of the respondents who doesnt eat
palitaw.

QUESTION 3:
DO YOU EAT PALITAW?

33.75%; 34%
66.25%; 66%

YES
NO

Analysis:
The survey is conducted among 240 respondents/customers who avail desserts from JLT.
66.25% of the respondents have answered YES to Question 3 and 33.75% have
answered NO. The result shows that many of the respondents eat palitaw rather than
those respondents who doesnt eat palitaw.

QUESTION 4:
DO YOU PREFER PALITAW WITH FILLINGS AS ASUBSTITUTES OF WHAT PURCHASED?
80

60

40

20

15

15
7

15
6

yes

14
6

13
6

13
6

13
7

12
5

no
5

Analysis:
From the 159 respondents who answered YES to Question 3 who ordered desserts at JLT, only
49 of the respondents have answered they are not willing to substitute palitaw with fillings from
what they have purchased and the remaining 110 respondents have answered YES.

QUESTION 4:
DO YOU PREFER PALITAW WITH FILLINGS AS ASUBSTITUTES OF WHAT PURCHASED?

30.82%; 31%

yes
69.18%; 69%

no

Analysis:
Based on the survey conducted to 159 respondents who came from the number of customers
who answer YES to Question 3, 69.18% have answered YES to Question 4 and 30.82% have
answered NO, the result shows that a larger percentage of customers would substitute their
products purchased to Palitawwith fillings. This means that the proposed product has demand on
the market (JLT Pipanganan).

QUESTION 5:
IF JLT PIPANGANAN WILL ADD PALITAW WITH FILLINGS ON THEIR MENU, HOW MANY PACKS
ARE YOU WILLING AND ABLE TO PURCHASE @ PHP 70.00, 8 PCS PER PACK?

20
20
18
16
14
12
10
8
6
4
2
0

20

18

18

19

17

18

15

Quantity

Analysis:
The result shows that the product has a market demand of 147 packs in a week at JLT
Pipanganan. This will be the bases on the projection of demand for the next 4 years.

3.4 DEMAND ANALYSIS

Demand analysis is part of the important task of identifying the needs of the consumers and
determining whether they are willing and have the capability to pay for the product the business is
contemplating on producing. A comprehensive analysis of demand will give the researchers the
projection of the total quantity of products we are going to produce daily, weekly, monthly and
annually.
The Products Demand for 2014 is based on the quantity ordered written on the Contract of Sale
between JPD and the Distribution Channels presented below:
3.4.1- A. MARKET DEMAND OF DISTRIBUTION CHANNELS (PER PACK)
FNC NATHANIELS BAKESHOP
YEAR

DAILY

WEEKLY

MONTHLY

ANNUALLY

2014

25

175

700

8400

2015

35

245

980

11760

2016

45

315

1260

15120

2017

55

385

1540

18480

2018

65

455

1820

21840

JLT PIPANGANAN
DAILY

WEEKLY

MONTHLY

ANNUALLY

2014

15

105

420

5040

2015

21

147

588

7056

2016

27

189

756

9072

2017

33

231

924

11088

2018

39

273

1092

13104

Projection of Demand for 2015 2018 is based on the survey conducted among
customers of FNC Nathaniels Bakeshop and JLT Pipanganan. The result in Question 5 is
the bases on the increase of demand.

3.4.1 B. TOTAL MARKET DEMAND(PER PACK)

3.4.1

DAILY

WEEKLY

MONTHLY

ANNUALLY

2014

40

280

1120

13440

2015

56

392

1568

18816

2016

72

504

2016

24192

2017

88

616

2464

29568

2018

104

728

2912

34944

PROJECTED ANNUAL MARKET DEMAND (PER PACK)

2014

2015

2016

2017

2018

NATHANIEL
S

8400

11760

15120

18480

21840

JLT

5040

7056

9072

11088

13104

TOTAL

13440

18816

24192

29568

34944

3.5

SUPPLY ANALYSIS
Analysis of supply will help the researchers in determining the competitive situation of the product in
the market. We determine our supply based on the interview conducted to competitors, the data
gathered is validated through survey conducted to customers who avail or purchased the direct and
substitute products.
NATHANIELS

DAILY

WEEKLY

MONTHLY

ANNUALLY

PutoPao

20

140

280

3360

Moche

10

70

140

1680

Pichi-Pichi

49

98

1176

Puto Assorted

35

70

840

Cutchinta

35

70

840

TOTAL

47

329

658

7896

Source: Information are gathered from competitors and validated through survey

JLT

DAILY

WEEKLY

MONTHLY

ANNUALLY

Cassava Cake

35

70

840

Maja Blanca

35

70

840

Crema de Fruta

35

70

840

Biko

21

42

504

Assorted Pastries

21

42

504

Fruit Salad

21

42

504

BukoPandan Salad

21

42

504

TOTAL

27

189

378

4536

Source: Information are gathered from competitors and validated through survey
PAST SUPPLY
Supply of kakanin product and substitute product of for the past 5 years from 2009 2013:
FNC NATHANIELS BAKESHOP
% OF GROWTH

YEAR
2009

SUPPLY
2587.361

25%
25%

2010

3234.202

2011

25%

4042.752

2012

25%

5053.44

25%

2013

6316.80

Source: The 25% increase in supply every year for the past 5 years is based on the data
gathered from competitor through interview.
JLT PIPANGANAN
YEAR
2009
2010
2011
2012

% OF GROWTH

SUPPLY

25%

1486.356

25%

1857.946

25%

2322.432

25%

2903.04

25%

2013
3628.8
Source: The 25% increase in supply every year for the past 5 years is based on the data
gathered from competitor through interview.

3.5.1

PROJECTED ANNUAL EXISTING SUPPLY

TOTAL SUPPLY
YEAR

DAILY

WEEKLY

MONTHLY

ANNUALLY

2014

74.00

518.00

1,036.00

12,432.00

2015

92.50

647.50

1,295.00

15,540.00

2016

115.63

809.38

1,618.75

19,425.00

2017

144.53

1,011.72

2,023.44

24,281.25

2018

180.66

1,264.65

2,529.30

30,351.56

Increase in Supply is based on the supply trend for the past 5 years. The supply for 2009 -2013
increase by 25%.
Computation:
% of growth = Value for the present year value for the past year/ value for the past year

3.5.2

CAPACITY ANALYSIS

Analyzing the capacity of the business to supply annually is as important as the analysis of
demand and supply. The business should have enough resources such as manpower, equipment and
machineries for production in order to satisfy the unserved market.
JPD made its supply capacity based on its resources. The business has 2 personnel, 1 piece
single burner gas stove and product preparation of 40 packs requires at least 4 hrs. JPDs production
schedule will be from Monday - Sunday, the personnel will work for 5hours from 5am 10am in order to
supply 40 packs daily and 13, 440 packs annually on its first year.

3.5.2.1

POTENTIAL SUPPLY CAPACITY

2014
DA
Y
QT
Y.

MON.
40boxes
of
8pcs.palit
aw balls

TUES.
40boxes
of
8pcs.palit
aw balls

WED.
40boxes
of
8pcs.palit
aw balls

THURS.
40boxes
of
8pcs.palit
aw balls

FRI.
40boxes
of
8pcs.palit
aw balls

SAT.
40boxes
of
8pcs.palit
aw balls

SUN.

FRI.
50boxes
of
8pcs.palit
aw balls

SAT.
50boxes
of
8pcs.palit
aw balls

SUN.
50boxes
of
8pcs.palit
aw balls

boxes of
8pcs.palit
aw balls

2015
DA
Y
QT
Y.

MON.
50boxes
of
8pcs.palit
aw balls

TUES.
50boxes
of
8pcs.palit
aw balls

WED.
50boxes
of
8pcs.palit
aw balls

THURS.
50boxes
of
8pcs.palit
aw balls

2016
DA
Y
QT
Y.

MON.
63boxes
of
8pcs.palit
aw balls

TUES.
63boxes
of
8pcs.palit
aw balls

WED.
63boxes
of
8pcs.palit
aw balls

THURS.
63boxes
of
8pcs.palit
aw balls

FRI.
63boxes
of
8pcs.palit
aw balls

SAT.
63boxes
of
8pcs.palit
aw balls

SUN.
63boxes
of
8pcs.palit
aw balls

FRI.
79boxes
of
8pcs.palit
aw balls

SAT.
79boxes
of
8pcs.palit
aw balls

SUN.
79boxes
of
8pcs.palit
aw balls

FRI.
99boxes
of
8pcs.palit
aw balls

SAT.
99boxes
of
8pcs.palit
aw balls

SUN.
99boxes
of
8pcs.palit
aw balls

2017
DA
Y
QT
Y.

MON.
79boxes
of
8pcs.palit
aw balls

TUES.
79boxes
of
8pcs.palit
aw balls

WED.
79boxes
of
8pcs.palit
aw balls

THURS.
79boxes
of
8pcs.palit
aw balls
2018

DA
Y
QT
Y.

MON.
99boxes
of
8pcs.palit
aw balls

3.5.2.1.1

TUES.
99boxes
of
8pcs.palit
aw balls

THURS.
99boxes
of
8pcs.palit
aw balls

ANNUAL POTENTIAL CAPACITY

YEAR
2014
2015
2016
2017
2018

3.6

WED.
99boxes
of
8pcs.palit
aw balls

PRODUCTION
13440
16800
21168
26544
33264

DEMAND-SUPPLY ANALYSIS
Table 3.6.1 Percentage of the Unserved Market
FNC NATHANIELS BAKESHOP

YEAR
2014
2015
2016
2017

DEMAND
8400
11760
15120
18480

SUPPLY
7896
9870
12337.5
15421.875

DEMAND - SUPPLY
504
1890
2782.5
3058.125

% MARKET
SHARE
6.00%
16.07%
18.40%
16.55%

2018

21840

19277.3438

2562.65625

11.73%

JLT PIPANGANAN

YEAR
2014
2015
2016
2017
2018

DEMAND
5040
7056
9072
11088
13104

SUPPLY
4536
5670
7087.5
8859.375
11074.2188

DEMAND - SUPPLY
504
1386
1984.5
2228.625
2029.78125

Computation: Market Share = Demand Supply

Demand

% MARKET
SHARE
10.00%
19.64%
21.88%
20.10%
15.49%

x 100

Table 3.6.2 Percentage of Target Market Share

FNC NATHANIELS BAKESHOP

PRODUCTION
8400.00
10500.00
13230.00
16590.00
20790.00

DEMAND - PRODUCTION
0
1260
1890
1890
1049.999999

TARGET % MARKET
SHARE
10.71%
12.50%
10.23%
4.81%

JLT PIPANGANAN

PRODUCTION
5040.00
6300.00
7938.00
9954.00
12474.00

DEMAND - PRODUCTION
0
756
1134
1134
629.9999993

FNC NATHANIELS BAKESHOP

TARGET % MARKET
SHARE
10.71%
12.50%
10.23%
4.81%

YEAR

TARGET PRODUCTION

% OF D-S GAP

TARGET % MARKET
SHARE

2014

8400.00

6.00%

2015

10500.00

16.07%

10.71%

2016

13230.00

18.40%

12.50%

2017

16590.00

16.55%

10.23%

2018

20790.00

11.73%

4.81%

TARGET PRODUCTION

% OF D-S GAP

TARGET % MARKET
SHARE
-

2014

5040.00

10.00%

2015

6300.00

19.64%

10.71%

2016

7938.00

21.88%

12.50%

2017

9954.00

20.10%

10.23%

2018

12474.00

15.49%

4.81%

JLT PIPANGANAN

YEAR

3.7

GENERAL MARKETING PRACTICES OF THE COMPETITORS

Direct Competitor products that are virtually identical to the proposed product that is offered for
sale within the same market. JPDs direct competitor will be the Kakanin sold in the outlets and
canteens.
Indirect Competitor/ Product Substitute products that are different from the proposed product
but offer different alternatives to satisfy the same customer need.JPDs indirect competitor will be
the merienda and desserts sold in the outlets and canteens.

3.7.1

INCENTIVES AND BENEFITS

Incentives

Salaries All of the employees are being paid twice a month. There two pay periods in
each month the first pay period is from the 1 st through the 15th day of the month and the
second pay period is from the 16th through the last day of the month.
13th Month Pay Every year, each employee is entitled to a 13 th month pay, which is
equivalent to of their basic salary.

Benefits

3.7.2

Phil Health The PHILHEALTH Program provides benefits for hospital room and board
allowance, allowance for medicine, laboratory examination, X-Ray, surgeons fee,
operating room fee, anestheologists fee, and medical and dental practitioners fee.
However, the allowance will not necessarily cover the total expense incurred.

SSS Benefits A social security contribution that is deducted monthly from the salary of
the employees.

SUPPLY FORCE
Competitors acquire their products and raw materials from different suppliers.
DIRECT COMPETITOR
Products
Kakanin

Sources of Supply
NATHANIELS
Nathaniels Factory located in Barangay
Juliana, City of San Fernando,Pampanga
JLT PIPANGANAN

Kakanin

Product

Sources of Supply
NATHANIELS

Dimsum
Dessert
Pastries
Pastries
Bread
Pies
Cakes
Merienda
Pasalubong

Nathaniels Factory located in

Barangay Juliana,City of San
Fernando,Pampanga

JLT PIPANGANAN
JLT BucoPandan Salad
Fruit Salad
Fresh Fruit in Season
Assorted Pastries
Buco Sherbet with Lychee
Crema de Fruita
Ambrosia Salad
CONNIE'S FAST FOOD
*Foot Long Hotdog,Patties,HamPampanga's Best

Hamburger,Foot Long,
Sandwich,Biscuit&Chips,Spaghetti&Pancit

*Breads-Erlinda's Bakeshop
*Noodles,Mayo,Condiments-San
Fernando Old Public Market, City of
San Fernando, Pampanga

PAG-IBIG CANTEEN
Turon,KamoteQue,ChickenSandwich,Tun
San Fernando Old Public Market,
a Sandwich
City of San Fernando, Pampanga
3.7.4 PRODUCT- MIX STRATEGIES
STANDARDS

3.7.3

QUALIT
Y

3.7.4.1
The Competitor
is PRODUCT
very particularMIX
when itWIDTH
comes to the products they produce. To assure that the
product is well produced and maintained, theyinspect the products quality.
3.7.4.2 PRODUCT MIX DEPTH

FNC NATHANIELS BAKESHOP

Product Mix
Width

Kakanin

Dimsum

DESSERT

PASTRIES

BREAD

PIES

Variation

Variation

Variation

Variation

Variation

Variation

Putopao

Siomai

Mais Con
Yelo

Assorted
Pastries

Roll

6 Pcs, 20
Pcs,25 pcs

10 pcs,
20
Pcs,30
PCs, 50
Pcs

CA

Var

Product Mix
Depth

Size

Flavor

Original,
Chicken

Color

White

Packaging

Styro, Bilao

Asado,
Chicken

White

Buko, Chicken, Egg,

Macapuno,
Pineapple, Roast
beef, Ube Cheese
Light Brown
Box

Carame
Moist C
Black for
Panda
Delight,
Light Br
brown,
green

Biko

Size

Small,
Container,
Slice

Flavor
Color
Packaging

Size

small (10
Pcs),
Regular,
Regular(
10 PCs)
Asado,
Bola-Bola

Halo-Halo

Boat
Tarts

Banana
Bread

Regular,
Special

10 Pcs

Loaf,
Slice

macapuno

Banana
Light
Brown

White
Bilao,
Plastic
Container,
Styro

Box

Birenghe

BukoPand
an Salad

Brownies

Cupcake
s

Medium,
Container

Pint, Cup,
Small, Big

8 Pcs,20
Pcs

12 Pcs

Flavor
Color

Yellow
Green

Packaging

Bilao,
Plastic
Container
Kutsinta

Size

Siopao

BukoPanda
n
Light
Green
Cup,
Plastic
Container-Fruit
Salad

Medium,
Small

Red Orange
Bilao
Puto

Size
Flavor
Color
Packaging

Packaging

Polvoron

Pandesa
l

10 Pcs

10 Pcs

Small, Big,
Slice

Box
Chocolat
e
Crinkles
10 Pcs

Plain
White, Pink,
Green,
Violet
Bilao

Choco
Dark
Brown
Crema de
Fruita

Box
Empanad
a
10 PCs
Chicken,
pork

Flavor
Color

Leche
Flan

15 pcs, 50
Pcs

Rice Cake
Size

Box

Choco,
Kasoy,
Pinipig

Flavor
Color
Packaging

Cheese,
Fruit

Brown
Bilao,
Plastic
Container,
Styro

Box

taisan

Size

Pichi-Pichi

Cookies
and
Cream

Bilao, Slice

10 Pcs

Color

Light Yellow

Packaging

Bilao, styro

cookies
and
cream
Dark
Brown,
white
Box

Mochi

Sansrival

Flavor

Size
Flavor
Color
Packaging

Size
Flavor
Color
Packaging

Size
Flavor
Color
Packaging

Size

8 pcs, 15
Pcs, 25 Pcs
White
Bilao, Styro
TibokTibok
Medium,
Container,
Slice
White
Bilao,
Plastic
Container,
Bilao
Cassava
Cake
Small, Big,
Slice

Box, Styro
Maja
Blanca
Medium,
Container,
Slice

Flavor
Color
Packaging

Size

White
Bilao,
Plastic
Container,
Styro
Ube
Halaya
Medium,
Small,
Container

Flavor

Ube

Color

Light Violet
Bilao,
Plastic
Container
SapinSapin

Packaging

Silvanas

Size

Small,
Medium,
Contaiber,
Slice

Flavor
Color

Packaging

White,
Yellow,
Violet
Bilao,
Plastic
Container,
Styro

Size
Flavor
Color
Packaging
Size
Flavor
Color
Packaging

Size
Flavor
Color
Packaging

Size
Flavor
Color
Packaging

3.7.4.3 PRODUCT-MIX CONSISTENCY

The competitor because of its variety of product line needs to be consistent on its production
in order to consistently provide the needs of its loyal customers. Based on the interview
conducted to competitor, they have a consistent production of all their product line.

3.7.5 MARKET TIMING AND SCHEDULING

3.7.5.1 INTRODUCTION STAGE
Competitors are initially promoting their product because public awareness is important to the
success of the product. Usually competitors are using skimming in which prices are set very low
at the beginning then gradually increase them.

PRODUCT- FNC Nathaniels started with 2 product lines namely: Homemade Siopao and Siomai.
As well as JLT Pipanganan has also started with limited products.

PRICE- They used Penetration Pricing strategy to build market share rapidly.

PLACE- The competitors are only selling their product to family garage to their friends and
neighbors.

PROMOTION- Competitors only use word of mouth to promote their product.

3.7.5.2 GROWTH STAGE

After the product has exceeded the introduction stage, it is the time for competitors to spend large
amount of money on advertising. Competitors are using TV ads, magazine, banners, newspaper
ads streamers and tarpaulins to advertise their product. A competitors success with their
advertising strategy will lead to increase in sale.

PRODUCT- Returning Customers looked for more products, thats why they made new products
to be added in their menu, Nathaniels made what is now called by as many as Pampangas
famous BukoPandan and other products.

PRICE - Competitors Maintained their Product Price.

PLACE - They increased in channel distribution from the garage, they now move to san fernando
Pampangas business district in 2005.

PROMOTION- Nathaniels is now using T.V ads, Posters, and streamers etc. to promote their
products.
3.7.5.3 MATURITY
During this stage sales grow at a very fast rate and then gradually begin to stabilize.

PRODUCT- Nathaniels is now a full blown restaurant that offers wide range of quality products
such as dimsum, desserts, pastries, cake kakanin, rice meals and merienda.

PLACE- Nathaniels already had another branch located at Angeles and some Malls.

PRICING- They already have fixed price for each product which is still affordable and can sustain
the everyday sales.

PROMOTION- They maintained T.V ads, Radio ads, News Paper ads etc. for promotion.

3.7.6 PRICING POLICIES

Competitors are using One Price Policy in which fixed price are set. Once the customers
entered the store and purchased a product, the customer will pay the amount dictated by the
seller regardless the number of product purchased.
3.7.7 TRANSPORTATION AND DELIVERY STAGE
The competitor used a FB L300 van in their delivery of products. Delivery will be twice a week.
3.7.8 BRANDING AND PACKAGING
Competitors are using boxes, bilao, styro, and transparent containers in packaging their product.
For branding, they used company name mixed with individual or family names for all of of their
product. Ex. Nathaniels BukoPandan, Nathaniels PutoPao They are also using plastic bags
with their printed business name for packaging.
3.7.9 ADVERTISEMENT AND PROMOTIONS STRATEGIES
Competitors as part of their Advertisement and Promotions Strategies, they are using TV ads,
radio, newspaper ads, banners, streamers, flyers and tarpaulins.
3.7.10 STORAGE AND WAREHOUSING
Competitors make sure that their storage room and warehouse are properly ventilated. Cleanliness and
safety is clearly observed. They are using FIFO policy to avoid spoilage and to maintain the freshness of
their product.
3.7.11 PHYSICAL DISTRIBUTION
As to describe the physical distribution of our competitors, they are using Singe Plant-Single Market
Strategies. Competitors have their own plant in producing their product. They only have single market in
which the product they produced are only delivered directly in their own store.

3.8

SWOT ANALYSIS

STRENGTHS

Palitaw is all time favorite snacks of

Pinoys.
The raw materials are abundant and no
seasonality. There will be no scarcity of
supply.
The product has no artificial ingredients.
The business has a fixed and determinable
market. There will be less cost and effort
on promotions and marketing to final
consumers.

OPPORTUNITIES

High demand
Kakanin has been existed in the market for
a long time

WEAKNESSES

Demand will be based on the orders of the

outlets.
Production volume would be fixed, leading
to
There will be one product line of the
business.
Limited initial Capital
Expansion of the business will be gradually.

THREATS

Increasing number of competitors.

Economics crisis ( inflation)
Price increase

3.9 Proposed Marketing Program

3.9.1 Target Market
Marketing focuses on understanding the target market knowing what they need and
who needs to be served. For this market study,SinceJPD will manufacture and distribute its product, the
business would favorably invest heavily on the following market:
1. Retail outlets retail outlets that sells kakanin, desserts and merienda.
2. Restaurants restaurants who offer merienda and desserts in their menu and willing to avail
our product.
3.8.4

SUPPLY FORCE

Every business should have a steady supply of raw materials in order to maintain the consistency of
production. Fresh maker trading located at Old Public Market, City of San Fernando,Pampanga will be the
firm primary supplier of raw materials. The researchers decided to have a one stop shop store that could
provide all the needed materials. In this way, the business could save time and money and lessen the
cost on product preparation. And purchasing in bulk would give the firm a discount on raw materials.
Alternative supplier would be at New Public Market, we will purchase each raw material to individual
stores.
To secure a steady supply the business will have a contract agreement to Fresh maker. It is stated in the
agreement that Fresh Maker will supply our raw materials.Incase Fresh Maker lacks supply of raw
materials. It is the suppliers obligation to purchase our needed raw materials or look for an alternative
supplier.
Central Luzon is known as one of the largest producer of palay in the Philippines. According to
Department of Agriculture3,220,607palays were produced in 2012 in Central Luzon. Surely, will have an

abundant supply of galapong or malagkit or glutinous ricethat is why when the above mention supplier
can no longer supply the needs of the business, JPD will contract suppliers from Nueva Ecija and Tarlac
where the palays are abundant. In worst cases that the Central Luzon could no longer supply glutinous
rice, the business will get supplies in Pangasinan next to Central Luzon that has abundant supply of rice,
JPD will contract suppliers from Laguna, our Countrys leading supplier of coconut. Sugars alternative
supplier is PASUDECO manufacturer of sugar in Pampanga. In worst cases if the mention can no
longer supply sugar, the business will contract supplier from Tarlac known for largest plantation of sugar in
the Philippines.
The supplier will deliver the raw materials every week. Delivery will be free of charge.
Raw Materials
Glutinous Rice Flour
White Sugar
Coconut
Egg
Margarine
Condensed Milk
Sesame Seeds

3.8.5

VOLUME OF SUPPLIES NEEDED

Daily
Weekly
Monthly
10 kilograms
50 kilograms
200 kilograms
2 kilograms
12 kilograms
50 kilograms
10 pcs/175 grams
50 pcs/175 grams
200 pcs/175 grams
10
pcs/medium 50
pcs/medium 200
pcs/medium
size
size
size
1 can/100 grams
5 cans/100 grams
20 cans/100 grams
10
cans/380 50 cans/380 grams 200
cans/380
grams
grams
2 kilograms
12 kilograms
50 kilograms

Annually
2,400 kilograms
660 kilograms
2400 pcs/175 grams
2400
pcs/medium
size
240 cans/100 grams
2400
cans/380
grams
600 kilograms

MARKETING RESEARCH AND DEVELOPMENT PROGRAM

Since the business innovate an existing product, market research will be at lesser cost and
attention. The development of the product will be taken gradually because the product itself does
not need instant development.

3.8.6

PRODUCT MIX STRATEGIES

3.8.6.3 PRODUCT-MIX WIDTH

JPD will have one product line, which is palitaw. The researchers came up with this decision,
as we all know that palitaw have been existed in the market for a long time and one of the
favorite merienda of Filipino. Having one product line will give the business an opportunity for
product specialization.
3.8.6.4 PRODUCT-MIX DEPTH
JPDs Palitawballs, has one available flavor which is creamy coco yema.
3.8.6.5 PRODUCT-MIX CONSISTENCY
JPD will be consistent on its production. It is assured that the orders made by the outlets,
restaurants and canteens are being supplied.

3.8.7

MARKET TIMING AND SCHEDULING STRATEGIES

3.8.7.3 INTRODUCTION STAGE

When a new product is introduced to the market, sales volumes are normally not very high. The
volume will normally only increase once a number of potential customers become aware of the
product and the benefits it has for them.The business will be using a penetration pricing strategy,
in which prices of the product are set at a very low price and gradually increases.

PRODUCT- JPD started with one product line the Palitaw Balls.JPDs Palitawballs isanticipated
to earn sales volume that is not very high.Production will be at a fixed amount depending on the
volume of orders of target market.

PRICE- the business used a penetration pricing strategy and set a low price to build market share
rapidly.

PLACE- JPD used a distribution channels namely: FNC and Pipanganan.

PROMOTION- promotional strategy will only be the advertisement coming from the customers
who tasted are product or known as the word of mouth.

3.8.7.4 GROWTH STAGE

In this stage, the market has been penetrated by the product being offered. The existence of the
product is known in the market. In this stage, JPD will spend a large amount of money in
advertising its product. The business will communicate to potential customers through internet,
print materials, and communication devices. The business will soon join media advertisement like
television ads, newspaper and radio. The success of the advertisement will result to growth of
sales.

PRODUCT- Other types of kakanins will be added aside from palitaw.

PRICE- JPD increases its price every year but products are still affordable.

PLACE- Aside from FNC and JLT, JPD will now expand its distribution channels to other retailers
and outlets within City of San Fernando.

PROMOTION- JPD will be now spending on tarpaulins and posters to promote its product.

3.8.7.5 MATURITY STAGE

The product has already accepted in the market. At maturity, the strong growth in sales
diminishes. Competition may appear with similar products. The primary objective at this point is to
defend market share while maximizing profit.

PRODUCT- JPD has already a wide range variety of quality kakanins to be distributed.

PRICE- Established price is set

PLACE- JPD will maintain its distribution channels and has the potential to add more.

PROMOTION- JPD will now have Radio ads aside from posters and tarpaulins.

3.8.7.6 DECLINE STAGE

In cases the product declines, JPD will make some strategies on how to make its product feasible
again to market. Possible, the product will be re invented or new packaging and brand name
will be used. JPD may also used promotional strategies like promos and product discounts.

3.8.8

PRICING STRATEGIES
JPD used the cost price strategy in order to determine the selling price of our product.
The formula would be cost per unit plus mark up.

Cost/ Unit
Add: Mark-up 30%
Selling Price

3.8.9

41.8217
9
1.3

49.3475
1.3

49.4479
6
1.3

50.7706
5
1.3

53.9853
9
1.3

55

65

65

66

70

TERMS AND CONDITIONS OF SALES STRATEGIES

The terms of payment will be generally in cash. Payments will be collected upon delivery. Delivery
will be seven ( 7) times a week. Stock will be replenished daily by one of the personnel of JPD.
The personnel will also collect payments to distribution channels. .As much as possible, rejects
characterized as deform during the cooking process, substandard in weight, over or under
cooked products should be less than 4%.To ensure that rejects will be lessen the hired personnel
must have knowledge and skills in the process of cooking the product and these could be attain
through proper training. To ensure that this will not happen, the personnel should conduct an
inspection after the cooking process and before it will be transferred on the distribution channels.

3.8.10 CHANNELS OF DISTRIBUTIONS STRATEGIES

Since the JPD is a manufacturing type of business, distribution channels will be used. The
business will have a three level channel of distribution. From the manufacturer to the retail outlets who
sell kakanin and other product substitute, canteens and restaurants to final consumer. Further, the
business is expected to distribute to other distribution channels.

MANUFACTURER

RETAIL OUTLETS

CONSUMER

MANUFACTURER

RESTAURANTS

CONSUMER

3.8.11 TRANSPORTATION AND DELIVERY STRATEGIES

In the delivery of orders to FNC Nathaniels Bakeshop and JLT Pipanganan, one of the personnel will
be assigned on the delivery. The personnel will be given a daily transportation allowance of P30.00
that is equal to Php 10,080 in a year. The delivery schedule will be 7 times a week from Monday
Sunday. The two personnel will have an alternate schedule for delivery. The delivery will start at 10:30
am and the delivery will start at JLT Pipanganan and will end at FNC Nathaniels Bakeshop. On the
3rd year of operation of the business, the business will be renting a tricycle amounting to Php 18,816
in a year.

JPD JLTPIANG

FNCATHIEL'SBKOP

3.8.12 BRANDING AND PACKAGING STRATEGIES

The business will used company name mixed with individual names for its product. The brand
name would be JPDs PalitawBalls. The business will used customized brand labels. In the next
2-3 years the product will be given brand extension New Improved, JPDs Palitaw Balls. With
regards to the packaging, Palitaw Balls will be served in a transparent plastic box containing (8)
eight pieces. .Branding and packaging expense will amount to Php 46,032.
3.8.13 ADVERTISEMENTS AND PROMOTIONS STRATEGIES
A successful product or service means nothing unless the benefit of such product/ service can be
communicated clearly to the target market.
Promotion is a persuasive communication that aims to influence the behavior of the consumer in
favor of the firms offering.
Through promotions, target customers are informed about the nature and type of the firms
products, their unique benefits, uses and features as well as the price and place at which this
products can be purchased.
JPD will use publicity strategies which consist of internet, free samples, posters, business cards,
tarpaulins, print and/or visual advertisement.
The primary mode of advertisement of the business on its first year will be outdoor print
advertising (posters, tarpaulin, etc.) and though the use of internet and social networking sites.

The business will also use promotional strategies that are free. This includes using social
networking sites and word of mouth. The business will create fanpage in facebook, twitter,
myspace, tumblr and instragram.

PROMOTIONAL MATERIALS

Tarpaulin

Tarpaulin will be placed in front of

the factory of JPD to create a
visibility to future possible niche
market and it is cheaper than other
forms of advertisement. It will serve
also as the business signage.

Posters

Posters will be placed in front of the

factory and other places around the
City of San Fernando, Pampanga.
The design of the poster can able to
catch the attention of the customers
because of the information provided
as well as its aesthetic. Chosen
colors are pleasing to the eye and
will surely boost the interest of the
reader to avail our product. It is also
included in the posters where they
can avail our product

Business Cards

Business cards are used by the

owner for advertisement to potential
customers. It is written in the
business card the name of the owner
and contact details.

Price: P500.00
Description: COLORED
Size: 2 X 7 feet
Consumable for 1 year

Price: P280.00
Description: COLORED
Size: A4 bond paper
Consumable for 1 year

Price: P100.00
Description: COLORED
Size: 3.5 x 2
50 pcs.
Consumable for 1 year

Price: 500

Free Samples

P 1,380

TOTAL

3.8.14 STORAGE AND WAREHOUSUNG STATEGIES

JPDs Factory will have a storage room for raw materials. The room must be cool and has enough
ventilation to keep the raw materials fresh and will last for a long time. Because the storage room
will serve as an area in which product will be placed and stored, it must be kept clean at all times
to prevent pest and rats.
3.8.15 PHYSICAL DISTRIBUTION STRATEGIES
Since JPD manufacture and distribute its product to distribution channels, the business will use a
single plant multiple market as its physical distribution strategy.
3.10 PROJECTED SALES
Projected Sales
Qty/Box
Daily

Weekly

Monthly

Yearly

Price/
Unit

Cost
Daily

Weekly

Monthly

Yearly

2014

38

266

1064

12768

55

2090

14630

58520

702240

2015

48

336

1344

16128

65

3120

21840

87360

1048320

2016

60

420

1680

20160

65

3900

27300

109200

1310400

2017

75

525

2100

25200

66

4950

34650

138600

1663200

2018

95

665

2660

31920

70

6650

46550

186200

2234400