Professional Documents
Culture Documents
SisigLomi Unlimited
Executive Summary
A. Type of Business
1. Nature
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
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.
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
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
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
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
there are more or less than 1,000 faculty & staff. In HCPMSHS there are
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
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”.
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
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
D. Projected Sales
1. Per month
Monthly Sales
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
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
Product
Place
This component of the marketing strategy refers to the venue that firms
Promotion
with the target market about the firm’s offers. SisigLomi Restaurant relies
mainly on advertising to promote its product. The entity advertises online
Price
F. Marketing/Selling Expenses
Marketing expenses are expenses that are directly relate to the selling of a
product or service.
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
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
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.
2. When the oil is hot enough, saute the garlic and onions.
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
• Two cook for pork sisig. One as butcher and another one as a main
cook.
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
10pm Closing
E. Machine/Equipment Requirement
6. Plates 100 pcs. 1,500.00 Brand new For serving the sisig.
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.
Unit price
Total Price
Ingredients Quantity per kilo (in
(in Php)
Php)*
TOTAL 10,526.00
G. Plant Location
H. Plant Layout
I. Waste disposal system
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
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
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
K. Production Cost
Production
Day Week Month Year
per
Indirect Cost
Labor (3000/50servings/30days) 60
Production Cost
B. Organizational Structure
Manager/Bookkeeper
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:
Requirements:
3.) Janitor/Guard
Requirements:
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
*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
Cost*
Equipment:
Refrigerator 15,000.00
Freezer 18,000.00
Calculator 200.00
Supplies - office
*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
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
Net Income…………………………………………………..2000.00
Purchase of equipment………………………………63,850.00
Sales…………………………………………………………..5,382,000
General expenses…………………………………..60,000.00
Current asset
cash………………………………………………..126,000.00
inventory………………………………………….10,526.00
Liabilities
current liabilities………………………………90,000
Stockholders equity………………………….200,000
Retained earnings…………………………..547,508.00
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
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.
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
F. Schedules
Cost*
Equipment:
Refrigerator 15,000.00
Freezer 18,000.00
Calculator 200.00
Total Cost of Equipment 63,850.00
Supplies - office
Raw material
Labor (3000/50servings/30days) 60
Production Cost