A FEASIBILITY STUDY OF SELLING FILIPINO STYLE KIMBAP

A Feasibility Study
Presented to the Faculty of the
Business and Management Department
STI College Angeles

In Partial Fulfilment
of the Requirements for the Degree
Bachelor of Science in Business Administration Major In Operation Management

Rayca S. Bulatao
Roxsan T. Cristobal
Jennifer L. Montano
Lian May R. Padlan
Rinna C. Sampaga

December 17, 2021

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 TOPIC PROPOSAL APPROVAL SHEET

This research proposal entitled: A Feasibility Study of Selling Filipino Style Kimbap prepared
and submitted by Rayca S. Bulatao; Roxsan T. Cristobal; Jennifer L. Montano; Lian May R.
Padlan and Rinna P. Sampaga, in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration Major in Operation Management, has been
examined and is recommended for acceptance and approval.

Joshua B. Cunanan
Feasibility Study Adviser

Maria Shiela Rose A.Isip

Feasibility Study Coordinator

Maria Shiela Rose A.Isip

Program Head

November 15, 2021

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 ENDORSEMENT FORM FOR FINAL DEFENSE

TITLE OF FEASIBILITY STUDY: A Feasibility Study of Selling Filipino

Style Kimbap

NAME OF PROPONENTS: Rayca S. Bulatao

Roxsan T. Cristobal
Jennifer L. Montano
Lian May R. Padlan
Rinna P. Sampaga

In Partial Fulfilment of the Requirements

for the degree Bachelor of Science in Business Administration
has been examined and is recommended for Final Defense.

ENDORSED BY:

Joshua B. Cunanan
Feasibility Study Adviser

APPROVED FOR FINAL DEFENSE:

Maria Shiela Rose A. Isip

Feasibility Study Coordinator

NOTED BY:

Maria Shiela Rose A. Isip

Program Head

December 20, 2021

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 FEASIBILITY STUDY ACCEPTANCE SHEET

This feasibility study titled: A Feasibility Study of Selling Filipino Style Kimbap prepared and
submitted by Rayca S. Bulatao; Roxsan T. Cristobal; Jennifer L. Montano; Lian May R.
Padlan and Rinna P. Sampaga, in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration Major in Operation Management, has been
examined and is recommended for acceptance and approval.

Joshua B. Cunanan
Feasibility Study Adviser

Accepted and approved by the Feasibility Study Review Panel

in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration

Maria Shiela Rose A. Isip Louie A. Ruiz

Panel Member Panel Member

Loren Aina L. Trinidad

Lead Panelist

Noted:

Maria Shiela Rose A. Isip Maria Shiela Rose A. Isip

Feasibility Study Coordinator Program Head

December 20, 2021

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 TABLE OF CONTENTS

Page
Title Page i
Acknowledgment ii
Abstract iii
Endorsement Form for Presentation Defense iv
Approval Sheet v
Table of Contents vi
List of Figures vii
CHAPTER I: INTRODUCTION 7
Background of the Study 8-10
Organizational Background 11-12
Statement of the Problem 12
Objectives of the Study 12
Significance of the Study 12
Scope and Delimitations 13-14
Operational Definition of Terms 14-15
Review of Related Literature and Studies 15-18
Research Methodology 18
CHAPTER II: THE MARKETING ASPECT
Objectives of the Marketing Aspect 19-20
Industry Analysis 20-21
Environmental Analysis 21-22
Market Analysis 22-23
The Marketing Program 23-27
Presentation, Analysis, and Interpretation of Data 28-44
CHAPTER III: THE MANAGEMENT ASPECT
Objectives of the Management Aspect 45
Pre – operating Period 45
Project Originators/ Promoters/ Managers 46
Project Schedule 47-49

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 Operating Period 49
Form of Business Ownership 50
Internal Organization 50-53
CHAPTER IV: OPERATIONAL ASPECT
Objectives of the Operational Aspect 54
Product/Service Specifications 54
Raw Materials 54-56
Production Process/Service Delivery 57-58
Building and Facilities 59-60
Machinery and Equipment 61-64
Labor Requirements for Production 64
Office and Plant Location 65
Production Schedule 65
Utilities and Waste Disposal 66
Unit Production Cost 67-73
CHAPTER V: FINANCIAL ASPECT
Objectives of the Financial Aspect 74
Statement of Assumptions 74-75
Total Project Capital Investment 76
Sources of Capital 77
Financial Analysis 78-89
CHAPTER VI: SOCIO-ECONOMIC ASPECT
Objectives of the Socio-Economic Aspect 90
Social Implications 90
Economic Implications 91
CHAPTER VII: SUMMARY OF FINDINGS, CONCLUSIONS, AND
RECOMMENDATIONS
Summary of Findings 92
Conclusions 92
Recommendations 92
BIBLIOGRAPHY 93-97

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 INTRODUCTION

Filipinos love to eat. Regardless of if there is a special occasion or none, they tend to spend more

of food. This is also evident in embracing different food from the other nations that no wonder

some foreigners established their business to the country for easier access. One of which is the

Korean Food. Statistics shown that Korean cuisine continues to trend worldwide approximately

45.6 % (Jobts, 2021). In the article posted by Philippine Star in the year 2019, It was revealed that

Filipinos loved the Korean Pop culture since the year 1990. Philippines has shown a strong

willingness to welcome South Korean relations, culture, goods, and commerce for the past years

(De Leon, 2020).

To be more specific, Angeles City have embraced Korean culture, due largely to a relatively high

number of Koreans who have come to establish business, study, tour, or even settle down for good

as cited by (De Leon, 2020). No wonder why mostly Angelenos are very familiar to almost all the

food of the country mentioned until today.

While it is good to explore other foreign food to satisfied someone’s appetite, it is not the same as

patronizing or even give importance than the own cuisine. This happens today in the citizens of

Angeles City as the study already showed. It can’t be denying the fact that Korean cuisine will

remain part of the cravings. Nonetheless, The Filipino food must not be left behind. This study

aims to determine the feasibility of Korean’s Kimbap with a Filipino twist which also aims to

promote, market, and maintain original Pinoy taste while consuming Korean cuisine. This would

be beneficial to future researchers who aims to make an impact in the countries cuisine while

recognizing overseas cuisine as well.

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Background of the Study

a. Description of the product/service

Korean cuisines are instantly recognizable, different, and very tasty without being overly
complex to prepare. That may explain why Korean cuisine has recently gained popularity
in the Philippines and elsewhere. Kimbap, a variety of ingredients wrapped in seaweed
and rice, is currently one of the most popular dishes in Korea. Kimbap (sometimes written
as "gimbap") is the ideal on-the-go meal, making it a common appearance at bus stops
and korean restaurants. Usual Kimbap fillings can be any of tuna, avocado, chicken,
shrimp, and bulgogi. Basically, people are free to fill the roll with whatever they want.

KimbaPinoy offers to sell kimbap having a taste of Filipino food. The product of the
business is Silog which is a common term in the country. Instead of the usual fillings being
flavored to the product, KimbaPinoy serves five (5) variation: (1) Tapsilog, (2) Cornsilog,
(3) Bangusilog, (4) Longsilog wherein the longganisa is homemade and (5) Tocilog. Each
variation has sauce which are ketchup and mayo and toyomansi.

1. KimbaPinoy - Tapsilog – japanese fried rice,tapa and egg with tomato and cucumber
wrapped in seaweeds.

Figure 1. Tapsilog
2. KimbaPinoy – Cornsilog – japanese fried rice, cornedbeef and egg with tomato and
cucumber wrapped in seaweed.

Figure 2. Cornsilog

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 3. KimbaPinoy - Bangusilog – japanese fried rice,bangus and egg with tomato and
cucumber wrapped in seaweeds.

Figure 3. Bangusilog

4. KimbaPinoy - Longsilog – japanese fried rice, homemade longganisa and egg with
tomato and cucumber wrapped in seaweeds.

Figure 4. Longsilog

5. KimbaPinoy - Tocilog – japanese fried rice, tocino and egg with tomato and cucumber
wrapped in seaweeds.

Figure 5. Tocilog

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 b. Organizational type

The business organizational type is horizontal organization. In terms of decision making,

it emphasizes the different functions of the members that may perform. All are having an
opportunity to share ideas that could benefit the business. Therefore, this is not actually
emphasizing hierarchy though position is evident.

c. Organizational form

The business is in a form of General partnership within its owners. In other words, the
monetary capital is equally shared by the partners. The proponents and partners are Rayca
Bulatao, Roxsan Cristobal, Jenifer Montano, Rina Sampaga and Lian May Padlan.

d. Graphic identity

Figure 6. Company Logo

KimbaPinoy – Derived from the two words Kimbap and Pinoy

Philippine Flag and the Boy in the logo – Representation of the origin of the product which
is the Philippines.

Kimbap icon – Represents the main product of the business which is Kimbap.

Slogan – “Choose your roll and go”. To simplify the products way of style by choosing
your Silog fillings as the Kimbap is rolled or “roll” and “go” to specify the takeout service
of the business.

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Organizational Background

a. Vision

KimbaPinoy envisions itself to be the leading organization in selling affordable and high-
quality Filipino Style Kimbap

b. Mission

KimbaPinoy is committed to make delightful and affordable Kimbap with Silog flavors
as the representation of Filipino taste to different customers throughout Pampanga and the
Philippines. We believe in a pure and systematic process in production and selling and
uphold the philosophy of product quality and affordability by providing great service,
choosing the quality ingredients, consistent food preparation and realistic marketing to
satisfy the customers and at the least, to improve employee potential.

c. Goals and Objectives

The Goal of the organization is to become profitable through fulfilling its mission
statement while its objective is to market the product to the public to keep potential
customers and maintaining positive relationships with suppliers and investors.

d. Values Statement

KimbaPinoy is committed to promote the following values statements:

Excellence – Excellence in all the aspects of the business such as relationship with the
suppliers, product preparation and marketing.

Consistency – Consistent in the product’s taste.

Perseverance – Persevering amidst the possible challenges of the organization.

Cultural Sustainability – Maintaining original Filipino taste to the product.

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 Statement of the Problem

The study is to evaluate the feasibility of selling Filipino style Kimbap in the market.
Specifically, its goal is to examine the:

a. Marketing Aspect

• What is the proponents’ business opportunities and threats?

• What ways and strategies the business can adopt to gain market share?

b. Management Aspect

• Who are the persons involved in the operation of the business?

• What is the organizational form of the business?

c. Operational Aspect

• What is the process operation of the business to adopt and have efficiency?

d. Financial Aspect

• What is the source capital of the business?

• What strategies the business can employ to maximize the revenue?

e. Socio-economic Aspect

• What could the business give in return to the community and government?

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 Objectives of the Study

The study’s main goal is to determine whether the proposed product is marketable.
Specifically, to test the feasibility of the business in terms of the following aspects which
is marketing, management, operational, financial, and socio-economic.

Significance of the Study

This feasibility study will be beneficial to the following:

To the customers- the customers will benefit from the study as it was made for them, and
the product will be of quality and affordable price.

To the researchers- the researchers have gained new skills and knowledge that they can
apply to their career because of their study. This paper may enhance their understanding
on life's realities, particularly as we go closer to the business world.

To the community – the community will benefit from the study in terms of the proponents
helping or giving back to them in any capable means as the business grows. This is one of
ways to contribute to the society and, organization’s social responsibility.

Scope and Delimitations

The feasibility study will focus on the management, marketing, operational, social, and
financial aspects of the "KimbaPinoy" business in Barangay Balibago, Angeles City. A
total of one hundred (100) residents will be the respondents of the study. The product will
be marketed by renting a stall in Balibago specifically in Mon, Tang Ave. Balibago
Angeles City.

The researchers will administer survey questionnaire to gather information and to examine
the willingness of the respondents in tasting the product. The following images below are
the actual and the map of rented hall.

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 Figure 7. Close up view of rented hall Figure 8. Outside view of rented hall

KimbaPinoy

Figure 9. Location Map

Operational Definition of Terms

Competitors – defines as the other company who can offer a similar goods and services to

your customer.

Consolidation – process on combining things into a one, process to unite things.

Contingency – a future event that could possibly happen but something that cannot be sure

of, unforeseen events.

Endeavors – to exert effort to achieve a goal.

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 Expenditures – the amount of money that was spent.

Frequency- the rate of something, the number of times that something happened.

General Partnership – Defines as the collaboration of the members to form the business

organization.

Horizontal Organization – Defines as social groups of equal status and have same level in

the organization.

Innovation – Defines as improving the aspect of something.

Kimbap – Korean dish which is made from rice and other ingredients such as meats and

vegetables that are rolled in dried seaweeds.

Leasing – to obtain or to rent an asset that business

Opted – to decide or to make a choice.

Markup – the value that is being add up to the cost price of the product.

Marketable – Defines as the degree in which if the product is fit to be sold to the consumer.

Quantum – the amount or quantity of something

Review of Related Literature and Studies

The Following are some related literature and studies that supports the idea and give
importance to the present study. Caranay (2016) stated that culture is an important aspect
of the society. It is the backbone of a country as it holds the nation's identity. However,
with the emergence of capitalism, consumerism, and the popular culture, it affects the
people ideologically and culturally. Changing consumption patterns have resulted in a lot
of changes throughout the food cycle, and it is critical to understand how and why people
buy local food (Lawson and Mirosa, 2016). Today, consumers are still willing to taste
unusual food with a twist of one’s cultural experience. (Andersson, & Mossberg, 2017).
Even though they familiar with traditional food itself. (Kim and Kim, 2017)

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 Department of Science and Technology published an article in 2016 which states that
Filipinos, as global citizens, have developed diverse appetites for a variety of local and
international foods, and have surely become more gastronomically adventurous. This
provides food researchers with numerous options to develop and adopt glocalization.to
enhanced food items that are of high quality and have a wide range of applications, such
as complementary and emergency meals. This was also agreed by Tongol (2020) where
he emphasized that Filipinos are undoubtedly foodies regardless of cuisines. They enjoyed
trying out all the different cuisines and meals that were offered at their table. Several
factors have been also presented in the article of Mindanao Times in 2018, that added up
to the Korean cravings of the Filipino. These are the trending Korean Dramas, Samyang
Challenge that arose in social media and the like. This is also the same to the article
published by Negosyo Ideas in 2020 where it mentioned that Korean food is popular in
the Philippines these days, due to the prevalence of Korean pop culture, that most Filipinos
are obsessed with it. With the growing popularity of Korean culture, K-pop lovers are
anxious to learn its language, as well as its stylish apparel and, of course, Korean cuisine,
which is both delicious and distinctive. As the number of K-pop fans in the Philippines
grows, goes the Korean culinary industry grow. This is an excellent time to start a Korean
food business, particularly one with a unique spin. Bibimbap, kimchi, Chapchae noodles,
and other Korean dishes are popular.

For this reason, there are several Korean food stalls and establishments in the country. It
was revealed by Torrejos (2018) that there are restaurants that serves authentic Korean
food with a twist of Fillipino taste where he believes that it was the Filipino flavoring,
they used in their dishes that made people fall in love with them. Moreover, they achieved
Korean-Filipino-food-euphoria by providing unintimidating, quick, and economical
Korean food to Filipinos in such a way that the taste of their dishes was safe for Filipino
taste buds while still retaining original Korean flavors. This implies a success of the food
innovation they have conducted. Another study about the feasibility of food innovation is
the study of Fernandez (2013), where she mentioned that there is a more revenue if there
are innovation of recipes and products.

Aside from local feasibility studies, there also foreign studies that shows how influential

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 and revolutionary the idea of original food adding twist which is particular to the country’s
culture where it is established.

According to Lim (2021) there is a term called glocalization that could help business
owners to understand the impact of cuisine innovation to the market. This a combination
of the word “globalization” and “localization” Due to a greater awareness of the local
market's needs while incorporating the spirit of a global brand, glocalization frequently
produces superior outcomes. He also stated Starbucks as one of the best examples. It is
frequently mentioned when discussing successful enterprises that have successfully
"glocalized" in their new market. Starbucks has a lot to offer, from seasonal options like
Pumpkin Spice Latte in the fall in the United States to Sakura Latte in the spring in Japan,
Taiwan's Golden Pineapple Cold Brew Coffee to Malaysia's Mixed Berry Frappuccino
Blended Beverage with Pomegranate Pearls. Starbucks is no stranger to the concept,
having grown to become the world's largest coffee chain (in terms of revenue), with
32,660 locations in 83 countries. Kampung Kimbap Enterprise in 2014, published an
article wherein it is stated that several businesses in Malaysia chose to sell kimbap and
gave it a Malaysian twist. This is because they believe this product has the potential to
flourish in the market. Furthermore, when compared to another company offering the
same goods, the pricing they offered is reasonable. Furthermore, the company's position
is quite crucial, being close to both residential and growth areas. As a result, it
demonstrates that the business has the potential to be favored by the target market. In the
study of Hong (2021), about Korean cuisine in the City of Los Angeles, he found out that
despite of the complexity of adding a twist to the food, it remains attractive and marketable
to the consumer. Interestingly, another study in Sweden resulted that the 20 Korean
restaurants achieve a potential growth for the past 8 years despite its complex location
(Hong, 2021) An article of Kraft (2020) also shows how effectively patronized by the
local community in Camphill in United States the comfort food serve with a twist by the
restaurant name, Market Street.

An article featured by Bhagat (2015), shows that McDonalds’ Burgers in India were made
with an Indian taste to gain the interest of the people and the result is the same as expected.
It was also showed by Allen (2011) the feasibility of food innovation by showing in his

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 study the attraction of Japanese Sushi with American Twist which global attraction. When
it comes to burgers, Burger King had to embrace Islamic norms to acquire patrons,
according to Al-Arbash (2015). Now, Burger King is the world's second most popular fast
food restaurant chain. This is also the same as revealed by Bae, Sungeun, Jang et. al
(2013). Where Chinese consumers preferred to consume burgers with their own
traditional taste which resulted attraction to the market.

Meanwhile, there are several studies resulted that Korean cuisine is convenient. Fever
(2018) concluded that Kimbap is a highly convenient as it can be taken with anyone on
the go, eaten as a meal, or snacked on. Kimbap is widely available in Korea and can be
made anywhere and can be found on the streets and in restaurants. People can either eat
Kimbap at a restaurant or order it to go. The meal is available in a variety of
establishments.

Research Methodology

The study will apply descriptive research design. This process will help to determine the
feasibility of the product. It includes the use of surveys in gathering the data needed (Twin,
2021). The proponents will administer existing survey questionnaire. This questionnaire
consists of questions regarding the information needed to support the study such us the
willingness of the target market to try the business product. Moreover, in choosing the
respondents, the sampling technique that will apply is convenience sampling which target
the 100 respondents who are available and willing to participate in the study. The
consolidation and presentation of data will be the last step of data gathering.

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 THE MARKETING ASPECT

Objectives of the Marketing Aspect

The marketing aspect of the study is to distinguish the strategies to adopt in making the
business feasible. It includes determining the strength, weaknesses, opportunities and
threats. External factors were also identified to examine the forces that may affect the
business execution.

• In the internal aspect of the business, the objective is to determine the strength, weaknesses,
opportunities, and threats of the business itself in terms of its product.

• On the external aspect, the objective is to examine the business location and identify the
advantage and possible weaknesses. Furthermore, to identify the which would be the
competitors of the business within its area that could be affect the sales.

• In terms of product demand, the objective is to increase the level little by little since the
business is just starting.

• In terms of supply, the objective is to gather enough quantity to cater the consumer’s
demand.

• In terms of target market, the objective is to market the product to all kinds of consumers
specifically in Balibago.

• In terms of product, the objective is to produce a quality and consistent taste that would
satisfy the consumers.

• In terms of the price, the objective is to sell the product for an amount ranging from 100-
115 pesos depending on the flavor. Tapsilog will cost 115 pesos, Bangusilog, Tocilog and
cornsilog will cost 100 pesos and the Longsilog will cost 105 pesos.

• In terms of place, the objective is to determine if is strategic, in other words if it is fit to

market to the consumers.

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 • In terms of promotion strategy, the objective is to promote the product through creating
facebook page and giving fliers to the public.

Industry Analysis

a. Business Location Analysis

One of the most essential variables that adds to and distinguishes a business's success is
its location. The location must be in a convenient area for target customers. Specifically,
It will in a rented area in Mon Tang Ave. Balibago Angeles City. Balibago, Pampanga,
near BDO and across Security Bank. The reason for choosing this location is because
many people pass by. Furthermore, there are number of individuals who are living nearby.
The leasing area is adequate for the company's to-go products.

b. Opportunity and Threat Analysis

Strengths Weaknesses

• Convenient location • There is no designated seating space

• Fast service • There is no brand recognition
• large cut portions
• Variety of options
• High quality
• Fresh ingredients

Opportunities Threats

• Collaborate with local vendors • Existing kimbap makers embracing

who offer complementary products the proponent's business model
• high-traffic location • New businesses with products of the
• Take advantage of existing contacts same origin entering the market,
with kimbap ingredients producers raising competition

Table 1. SWOT Analysis

Table 2. SWOT Analysis

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Table 3. SWOT Analysis

 Kimbapinoy could go for expansion by collaborating with restaurants or eateries that have
related products, this is as based on the opportunities of the proposed business. While for
the threat’s factors, these are the uncontrollable areas that may affect the business growth,
however, may pass through as long as the business have a solid strategic and marketing
plan.

Environmental Analysis

a. Demographic Environment

Kimbapinoy can take advantage of the growing population variety by innovating its goods
to appeal to people from all backgrounds of life. Kimbapinoy’s products, which are
condemned as healthy, could face an increase in demand as people become more health
concerned. The business, on the other hand, has the potential to improve more the
nutritional value of its products. Despite the risks posed by sociocultural external factors,
this section indicates to Kimbapinoy potential to improve.

b. Economic Environment

One of the factors that can affect the consumption of the product is its price and the
consumer’s income. When the price doesn’t match with the income, consumer will
hesitate to purchase the product. For this reason, Kimbapinoy offers an inexpensive and
quality product to for the sake of the consumers while not compromising the business’
profit.

c. Natural Environment

Climate change poses a threat to Kimbapinoy's supply chain's stability in terms of the raw
ingredients could be delayed because of unexpected weather changes such rains.
Nevertheless, the business still has the potential to strengthen its viability since this threat
is momentarily. Another influence will be the environmental rules and regulations of the
city which is the plastic-less and straw-less policy for every food business. This can be an
adjustment to the product of its preparation. However, Kimbapinoy is committed to follow
the rules and can still maintain efficiency to attract customers who value healthy living.

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 Kimbapinoy's can realistically work on sustainability and efficiency.

d. Technological Environment

Businesses now have access to more technologies in promoting their products. For this
reason, Kimbapinoy also adopts to the trend to establish its name little by little and to
achieve larger market share. With these technologies, Kimbapinoy will improve its
operating efficiency.

e. Political Environment

Governments are always in favor of development. Kimbapinoy can take advantage of this
situation by expanding locally. Furthermore, the external aspect of political stability
supports the business's growth and expansion by reducing barriers.

f. Legal Environment

Based on Philippine legislation and regulations for small enterprises that assist small
firms, Kimbapinoy has the potential to grow. In addition, the organization can improve its
sustainability performance to meet or surpass environmental protection laws' expectations
and standards. One of the standards that the business will apply is the health and safety
protocols to fight against COVID-19 virus.

Market Analysis

Demand Conditions:
Household population in Balibago 45,798
Population who are not qualified as consumers (26.71%) 12,233
Net Potential Market 33,565
Multiply: Average amount spent of buyers (100-115) P 107.5
Monthly spending P 3,608,237.5
Multiply: Annual buying frequency (four times a month) 48
Annual spending 173,195,400
Divide: Proposed average price (P 100-115) P 107.75
Annual Demand 173,195,400 units
Table 2. Demand Conditions

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 From the statistics census of Barangay Balibago, there is a total of 45, 798 population and
12, 333 are aging 0 to 5 years old. The Food and Drug Administration (FDA) states that
no raw food or shellfish should be provided to high-risk groups, with very young children
being one of them. During puberty, a child's immune system continues to develop. Given
this information, delaying the introduction of raw foods like seaweeds and uncooked sushi
until a child is 5-6 years old is the greatest method to protect a child from potentially
dangerous substances.

Supply Conditions:
Estimated Monthly Sales P 163,800
Multiply: Months in a year 12
Annual Sales P 1,965,600
Multiply: Number of competitors in the same location 10
Annual supply in pesos P 19,656,000
Divide: Average price of products based on survey of supplier’s 120
opinion
Annual Supply 163,800 units
Table 3. Supply Condition

Measurement of Demand and Supply Quantum:

Annual demand 173,195,400 units
Less: Annual supply 163,800 units
Demand and supply gap 173,031,600 units
Table 4. Demand and Supply Gap

Based on the demand and supply quantum, it is clear that the market is not yet fully served
based on the remaining demand of 173,031,600 units. Therefore, the proposed business
has potential market feasibility since there are still many unsatisfied demands.

The Marketing Program

a. Proposed Target Market

The proponents are aware of the rapidly expanding popularity of Korean cuisine in the
Philippines, a trend that is unlikely to fade anytime soon and which many businesspeople
are capitalizing on. As a result, proponents have positioned the small Filipino-Korean
business to serve the residents of Barangay Balibago, Angeles City, and wherever else the

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 business will be located.

The proponents are in the business of selling Filipino style Kimbap to the following target
market:

Employees

Employees are one of the target markets of Kimbapinoy. They are expected to be busy
and most of them who have work early in the morning could not take their breakfast at
home. Kimbapinoy would be a great to-go product for them.

Students

Students like employees have busy schedule and time that they could not spend their
whole time on lunch. For this reason, Kimbapinoy would be a good-to-go lunch as well
whenever they are in a hurry.

Bypasser

Kimbapinoy is in Barangay Balibago, Angeles City where people mostly come and pass
along. They could see the new business in the area and might get curious and try the
products.

b. Product Strategy

The product is kimbap with a touch of Filipino flavor specifically silog meals as also
mentioned in the previous chapters. Kimbaps were black in outside color and have soft
texture. The flavors may identify based on the label printed in the packaging.

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 The Brand and Logo

Figure 10. Brand and Logo

The Packaging

Figure 11. Packaging

Originally, Kimbap is a Korean meal made of steamed white rice (bap) and a variety of
additional ingredients, rolled in Kim (dry laver seaweed sheets/Nori sheets) and served in
bite-size slices. It is commonly served with soy sauce or Gochujang at picnics or outdoor
gatherings, or as a light lunch (Korean Chili paste). The product is available in a variety
of packaging options, including per slice, per roll, and per package. The proponents have
made sure that the product packaging could surely packed the products to maintain its
neatness and safety.

Kimbapinoy is an on-the-go meal. This is the benefit to the customers aside from its taste.

FT-CRD-119-00 | STI College Angeles 25

 It would be convenient to people who don’t have enough time to prepare their own food.

c. Price strategy

The price of the product will be based on its costing which also considers the purchasing
power of students and employees. Such pricing is reasonable and handy for residents in
the area. Furthermore, it will also employ a competitive pricing model in which it will
depend on competitor’s charge. In the ideal circumstances, such as when a business is just
getting started, this can be a solid strategy. A 30% markup price was added to the unit
product cost to get the selling price. The price of the product is the following:

Selling Price Strategy

Unit Product Cost With 30% Mark-up

Kimbapinoy – Tapsilog P 85.45 P 111.085 or P 115.00

Kimbapinoy–Bangusilog P 75.95 P 98.735 or P 100.00

Kimbapinoy – Tocilog P 74.95 P 97.435 or P 100.00

Kimbapinoy – Longsilog P 77.2 P 100.36 or P 105.00

Kimbapinoy – Cornsilog P 75.95 P 98.735 or P 100.00

Table 5. Selling Price Strategy

d. Place Strategy

Since the target market is in Barangay Balibago, Angeles City which includes students,
employees, and by-passers etc., the business has opted to position and place the product
distribution in this convenient location for the target market to have their meals bought in
a location that is easy to get to.

Considering the suitable location in setting a business is one of the important strategies to
focus on. As part of the marketing strategy, it requires to invest into a place where good

FT-CRD-119-00 | STI College Angeles 26

 potentials for business settlement is observed. The “Kimbapinoy” product will be
marketed by renting a stall in Balibago, specifically in Mon, Tang Ave. Balibago Angeles
City. The stall is temporarily settled in a rented building nearby the other known business
establishments such Casino Filipino, Best Western Hotel Bars and some restaurants,
school buildings, banks, and some minimart stores and groceries. And these endeavors are
beneficial to the business, and it surely attracts consumers and partnerships. One of the
options to purchase these products is through direct selling in which consumer needs to
visit the location to avail it, also resellers are welcome to distribute the product in a wider
market. The market coverage in which it can be applied is through intensive distribution
that are available and able to purchase by people who are interested. And the main goal
of these market is to achieve higher customer attraction and wider market not just within
the local community but also in the national or international level if allowable.

e. Promotions Strategy

Since nowadays, most people are spending a significant amount of time browsing on
social media such as Facebook, the proponents chose to promote Kimbapinoy's products
through online advertisement by creating social media page in Facebook. Print
advertisements such as flyers will also be used to promote the business. Distribution of
flyers is beneficial to adult citizens that are not into social media. These promotional
methods were devised for the product's target market to become aware of it. The
proponents have estimated a cost of P 500.00 for the printing of flyers and tarpaulin.

FT-CRD-119-00 | STI College Angeles 27

 Figure 12. Kimbapinoy Facebook Figure 13. Sample Flyers

Presentation, Analysis, and Interpretation of Data

Age Frequency Percentage AGE

Under 18 0 0 55-64, 2
45-54, 14
18-24 32 32
34 18-24, 32
25-34 34
35-44 18 18
14 35-44, 18
45-54 14
55-64 2 2
64 above
TOTAL 100 100
25-34, 34

Table 6 Figure 14

Table 6 and Figure 14 show that thirty two (32%) of the respondents are aging eighteen to twenty-
four years old; thirty-four (34%) aging twenty-five to thirty years old; eighteen (18%) are aging

FT-CRD-119-00 | STI College Angeles 28

from thirty-five to forty-four years old; fourteen (14%) are aging from forty-five to fifty-four years
old; and two (2%) are aging from fift-five to sixty-four years old.

Sex Frequency Percentage

SEX

Female 42 42 Female,
42

Male, 58
Male 58 58

TOTAL 100 100

Table 7 Figure
Table 5 15

Table 7 and Figure 15 show that forty- two (42%) of the respondents are female and fifty-eight
(58%) are male.

25,000
Employment
Frequency INCOME and
Status 20,000 –
above, 3 Below
24,999, 6
5,000, 21
Employed 74 74
15,000 –
Self-employed 14 14 19,999, 18
Un-employed 0 0
Student 12 12
*Working
4 4
student
5,000 -
*Money 9,999, 24
from 8 8
parents 10,000 -
14,999, 28
TOTAL 100 100
Table 8 Figure 16

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Table 8 and Figure 16 show that seventy-four (74%) of the respondents are employed; fourteen
(14%) are self-employed and twelve (12%) are students. Among the twelve sttudents, four of them
are working students and eight rely money from their parents.

Income Frequency Percentage 25,000 INCOME

20,000 – and
Below 5,000 21 21 24,999, 6 above, 3 Below
5,000, 21
5,000 - 9,999 24 24 15,000 –
19,999,
10,000 - 14,999 28 28 18

15,000 – 19,999 18 18

20,000 – 24,999 6 6 5,000 -

9,999, 24
25,000 and above 3 3 10,000 -
14,999,
TOTAL 100 100 28

Table 9 Figure 17

Table 9 and Figure 17 show that twenty-one (21%) of the respondents have an income of below P
5, 000.00; twenty-four (24%) have an income of P 5, 000.00 to P 9, 999.00; twenty-eight (28%)
have an income of P 10, 000.00 to P 14, 999.00; eighteen (18%) have an income of P 15, 000.00
to P 19, 999.00; six (6%) have an income of P20, 000.00 to P 24, 999.00 and three (3%) have an
income of P 25, 000.00 and above.

Tapsilog Product Acceptability

Choices Frequency Percentage APPEARANCE

Slightly Moderately
Not Acceptable 0 0 Not Acceptable, 1 Acceptable, 6
Acceptable, 0
Slightly
1 1
Acceptable
Moderately
6 6
Acceptable
Highly
93 93
Acceptable
TOTAL 100 100 Highly Acceptable,
93
Table 10
Figure 18

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Table 10 and Figure 18 show that ninety-three (93%) of the respondents answered that Tapsilog’s
Appearance is highly acceptable; six (6%) answered Moderately Acceptable; and one (1%)
answered slightly acceptable.

Choices Frequency Percentage Not SMELL

Moderately
Acceptable,
Not Acceptable 0 0 Acceptable, 4
0
Slightly Slightly
0 0
Acceptable Acceptable, 0
Moderately
4 4
Acceptable
Highly
96 96
Acceptable Highly Acceptable,
TOTAL 100 100 96

Table 11 Figure 19

Table 11 and Figure 19 show that ninety-six (96%) of the respondents answered that Tapsilog’s
Smell is highly acceptable; and four (4%) answered Moderately Acceptable.

Choices Frequency Percentage TASTE Moderately

Acceptable, 2
Not Acceptable 0 0
Slightly
0 0
Acceptable
Moderately
4 4
Acceptable
Highly
96 96
Acceptable
TOTAL 100 100 Highly Acceptable, 98
Table 12
Figure 20

Table 12 and Figure 20 show that ninety-eight (98%) of the respondents answered that Tapsilog’s
Taste is highly acceptable; and two (2%) answered Moderately Acceptable.

FT-CRD-119-00 | STI College Angeles 31

 Moderat
Choices Frequency Percentage
TEXTURE ely
Acceptab
Not Acceptable 0 0 le, 11
Slightly
0 0
Acceptable
Moderately
11 11
Acceptable
Highly
89 89
Acceptable Highly
TOTAL 100 100 Acceptab
le, 89
Table 13
Figure 21

Table 13 and Figure 21 show that ninety-eight (98%) of the respondents answered that Tapsilog’s
Texture is highly acceptable; and two (2%) answered Moderately Acceptable.

Moderat
Choices Frequency Percentage ely
PRICE Acceptab
Not Acceptable 0 0 le, 9

Slightly
2 2
Acceptable
Moderately
9 9
Acceptable
Highly
89 89
Acceptable
Highly
TOTAL 100 100
Acceptab
Table 14 le, 89
Figure 22

Table 14 and Figure 22 show that eighty-nine (89%) of the respondents answered that Tapsilog’s
Price is highly acceptable; nine (9%) answered moderately acceptable and two (2%) answered
slighty Acceptable.

FT-CRD-119-00 | STI College Angeles 32

Tosilog Product Acceptability

Choices Frequency Percentage Slightly Moderately

Acceptable,
APPEARANCE 1
Acceptable,
13
Not Acceptable 0 0
Slightly
1 1
Acceptable
Moderately
13 13
Acceptable
Highly
86 86 Highly
Acceptable
Accepta
TOTAL 100 100 ble, 86
Table 15 Figure 23

Table 15 and Figure 23 show that eighty-six (86%) of the respondents answered that Tosilog’s
Appearance is highly acceptable; thirteen (13%) answered moderately acceptable and one (1%)
answered slightly Acceptable.

Choices Frequency Percentage Moderat

ely
Not Acceptable 0 0 SMELL Accepta
ble, 3
Slightly
0 0
Acceptable
Moderately
3 3
Acceptable
Highly
97 97
Acceptable
TOTAL 100 100 Highly Acceptable, 97

Table 16 Figure 24

Table 16 and Figure 24 show that ninety-eight (98%) of the respondents answered that Tosilog’s
Smell is highly acceptable; and two (2%) answered Moderately Acceptable.

FT-CRD-119-00 | STI College Angeles 33

 Modera
Choices Frequency Percentage tely
TASTE Accepta
Not Acceptable 0 0 ble, 7
Slightly
0 0
Acceptable
Moderately
7 7
Acceptable
Highly
93 93 Highly
Acceptable
Acceptable,
TOTAL 100 100 93
Table 17 Figure 25

Table 17 and Figure 25 show that ninety-three (93%) of the respondents answered that Tosilog’s
Taste is highly acceptable; and three (3%) answered Moderately Acceptable.

Modera
Choices Frequency Percentage tely
Not Acceptable 0 0
TEXTURE Accepta
ble, 9
Slightly
0 0
Acceptable
Moderately
9 9
Acceptable
Highly
91 91 Highly
Acceptable
Accepta
TOTAL 100 100 ble, 91
Table 18 Figure 26

Table 18 and Figure 26 show that ninety-one (91%) of the respondents answered that Tosilog’s
Texture is highly acceptable; and nine (9%) answered Moderately Acceptable.

FT-CRD-119-00 | STI College Angeles 34

 Choices Frequency Percentage Slightly
PRICE Acceptab Moderately
Not Acceptable 0 0 le, 2 Acceptable, 9
Slightly
2 2
Acceptable
Moderately
9 9
Acceptable
Highly
89 89 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 89
Table 19 Figure 27

Table 19 and Figure 27 show that eighty-nine (89%) of the respondents answered that Tapsilog’s
Price is highly acceptable; nine (9%) answered Moderately Acceptable; and two (2%) answered
slightly acceptable.

Longsilog Product Acceptability

Choices Frequency Percentage Slightly Moderately

Acceptab Acceptable,
Not Acceptable 0 0 le, 1 12
APPEARANCE
Slightly
1 1
Acceptable
Moderately
12 12
Acceptable
Highly
87 87 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 87
Table 20 Figure 28

Table 20 and Figure 28 show that eighty-seven (87%) of the respondents answered that
Longsilog’s Appearance is highly acceptable; twelve (12%) answered moderately Acceptable; and
one (1%) answered slightly acceptable.

FT-CRD-119-00 | STI College Angeles 35

 Moderat
Choices Frequency Percentage
SMELL ely
Acceptab
Not Acceptable 0 0 le, 4
Slightly
0 0
Acceptable
Moderately
4 4
Acceptable
Highly
96 96
Acceptable Highly Acceptable,
TOTAL 100 100 96
Table 21 Figure 29

Table 21 and Figure 29 show that ninety-six (96%) of the respondents answered that Longsilog’s
Smell is highly acceptable; and four (4%) answered moderately Acceptable.

Moderat
Choices Frequency Percentage ely
TASTE Acceptab
Not Acceptable 0 0 le, 6
Slightly
0 0
Acceptable
Moderately
6 6
Acceptable
Highly
94 94
Acceptable
Highly Acceptable, 94
TOTAL 100 100
Table 22 Figure 30

Table 22 and Figure 30 show that ninety-four (94%) of the respondents answered that Longsilog’s
Taste is highly acceptable; and six (6%) answered moderately Acceptable.

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 Moderat
Choices Frequency Percentage
ely
TEXTURE Accepta
Not Acceptable 0 0
ble, 9
Slightly
0 0
Acceptable
Moderately
9 9
Acceptable
Highly
91 91
Acceptable Highly
Acceptab
TOTAL 100 100 le, 91
Table 23
Figure 31

Table 23 and Figure 31 show that ninety-one (91%) of the respondents answered that
Longsilog’s Texture is highly acceptable; and nine (9%) answered moderately Acceptable.

Moderat
Choices Frequency Percentage Slightly ely
PRICE Acceptable, 2 Acceptab
Not Acceptable 0 0 le, 9
Slightly
2 2
Acceptable
Moderately
9 9
Acceptable
Highly
89 89 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 89
Table 24 Figure 32

Table 24 and Figure 32 show that eighty-nine (89%) of the respondents answered that Longsilog’s
Price is highly acceptable; nine (9%) answered moderately Acceptable; and two (2%) answered
slightly acceptable.

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Bangusilog Product Acceptability

Moderat
Choices Frequency Percentage ely
Slightly
Acceptable, 1 Acceptab
Not Acceptable 0 0
APPEARANCE le, 9
Slightly
1 1
Acceptable
Moderately
9 9
Acceptable
Highly
90 90 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 90
Table 25 Figure 33

Table 25 and Figure 33 show that ninety (90%) of the respondents answered that Bangusilog’s
Appearance is highly acceptable; nine (9%) answered moderately Acceptable; and one (1%)
answered slightly acceptable.

Moderat
Choices Frequency Percentage ely
SMELL Acceptab
Not Acceptable 0 0 le, 5
Slightly
0 0
Acceptable
Moderately
5 5
Acceptable
Highly
95 95
Acceptable
TOTAL 100 100 Highly Acceptable, 95

Table 26
Figure 34

Table 26 and Figure 34 show that ninety-five (95%) of the respondents answered that Bangusilog’s
Smell is highly acceptable; and five (5%) answered moderately Acceptable.

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 Moderat
Choices Frequency Percentage
TASTE ely
Acceptab
Not Acceptable 0 0
le, 4
Slightly
0 0
Acceptable
Moderately
4 4
Acceptable
Highly
96 96
Acceptable
Highly
TOTAL 100 100 Acceptable, 96
Table 27
Figure 35

Table 27 and Figure 35 show that ninety-six (96%) of the respondents answered that
Bangusilog’s Taste is highly acceptable; and four (4%) answered moderately Acceptable.

Moderat
Choices Frequency Percentage ely
TEXTURE Acceptab
Not Acceptable 0 0 le, 12
Slightly
0 0
Acceptable
Moderately
12 12
Acceptable
Highly
88 88 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 88
Table 28 Figure 36

Table 28 and Figure 36 show that eighty-eight (88%) of the respondents answered that
Bangusilog’s Texture is highly acceptable; and twelve (12%) answered moderately Acceptable.

FT-CRD-119-00 | STI College Angeles 39

 Moderat
Choices Frequency Percentage Slightly ely

Not Acceptable 0 0
PRICE Acceptable, 2 Acceptabl
e, 8
Slightly
2 2
Acceptable
Moderately
8 8
Acceptable
Highly
90 90
Acceptable Highly Acceptable,
TOTAL 100 100 90

Table 29 Figure 37

Table 29 and Figure 37 show that ninety (90%) of the respondents answered that Bangusilog’s
Price is highly acceptable; eight (8%) answered moderately acceptable; and two (2%) answered
slightly acceptable.

Cornsilog Product Acceptability

Choices Frequency Percentage Slightly

Acceptab
Not Acceptable 0 0 le, 1
Slightly APPEARANCE
1 1 Moderately
Acceptable Acceptable,
Moderately 25
25 25
Acceptable
Highly
74 74
Acceptable Highly
Acceptab
TOTAL 100 100 le, 74
Table 30
Figure 38

Table 30 and Figure 38 show that seventy-four (74%) of the respondents answered that
Cornsilog’s Appearance is highly acceptable; twenty-five (25%) answered moderately acceptable;
and one (1%) answered slightly acceptable.

FT-CRD-119-00 | STI College Angeles 40

 Moderat
Choices Frequency Percentage ely
Not Acceptable 0 0
SMELL Acceptab
le, 11
Slightly
0 0
Acceptable
Moderately
11 11
Acceptable
Highly
89 89 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 89
Table 31 Figure 39

Table 31 and Figure 39 show that eighty-nine (89%) of the respondents answered that Cornsilog’s
Smell is highly acceptable; and eleven (11%) answered moderately Acceptable.

Choices Frequency Percentage

TASTE Moderat
Not Acceptable 0 0 ely
Accepta
Slightly ble, 28
0 0
Acceptable
Moderately
28 28
Acceptable
Highly Highly
72 72 Acceptable,
Acceptable
72
TOTAL 100 100
Table 32 Figure 40

Table 32 and Figure 40 show that seventy-two (72%) of the respondents answered that Cornsilog’s
Taste is highly acceptable; and twenty-eight (28%) answered moderately Acceptable.

FT-CRD-119-00 | STI College Angeles 41

 Choices Frequency Percentage
TEXTURE Moderately
Not Acceptable 0 0 Acceptable, 17
Slightly
0 0
Acceptable
Moderately
17 17
Acceptable
Highly
83 83 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 83
Table 33 Figure 41

Table 33 and Figure 41 show that eighty-three (83%) of the respondents answered that Cornsilog’s
Texture is highly acceptable; and seventeen (17%) answered moderately Acceptable.

Choices Frequency Percentage

Slightly Moderately
Not Acceptable 0 0 PRICE Acceptable, 2 Acceptable,
15
Slightly
2 2
Acceptable
Moderately
15 15
Acceptable
Highly
83 83 Highly
Acceptable
Acceptab
TOTAL 100 100 le, 83
Table 34 Figure 42

Table 34 and Figure 42 show that eighty-three (83%) of the respondents answered that Cornsilog’s
Price is highly acceptable; fifteen (15%) answered moderately acceptable; and two (2%) answered
slightly acceptable.

FT-CRD-119-00 | STI College Angeles 42

Willingness to Purchase

Choices Frequency Percentage I THINK THAT THE VALUE OF THE

PRODUCT IS GREATER THAN THE
Strongly Disagree 0 0 MONEY I WOULD SPEND FOR IT.
Disagree 2 2

Agree 49 49 Strongly Agree,

Agree, 49
Strongly Agree 51 51 51

TOTAL 100 100

Table 35 Figure 43

Table 35 and Figure 43 show that fifty-one (51%) of the respondents answered strongly agree as
they think that the product is greater that the money they would spend for it; and forty-nine (49%)
answered Agree.

Choices Frequency Percentage I AM WILLING TO BUY

“KIMBAPINOY” AGAIN IN THE
Strongly Disagree 0 0 FUTURE.
Disagree 2 2 Agree,
28
Agree 28 28

Strongly Agree 72 72 Strongly

Agree,
TOTAL 100 100 72
Table 36 Figure 44

Table 36 and Figure 44 show that seventy-two (72%) of the respondents answered strongly agree
to buy Kimbapinoy’s products in the future; and twenty-eight (28%) answered Agree.

FT-CRD-119-00 | STI College Angeles 43

 Choices Frequency Percentage I WILL ENCOURAGE MY FAMILY
AND FRIENDS TO BUY
Strongly Disagree 0 0 “KIMBAPINOY” IN THE FUTURE.
Disagree 2 2 Agree,
28
Agree 28 28

Strongly Agree 72 72 Strongly

Agree,
TOTAL 100 100 72
Table 37 Figure 45

Table 37 and Figure 45 show that seventy-two (72%) of the respondents answered strongly agree
to encourage their family and friends to buy Kimbapinoy’s products in the future; and twenty-eight
(28%) answered Agree.

BENCHMARK
Kimbapinoy competitor is Tokyo Tokyo Restaurant that sells natural wrapped rolled foods such
as varieties of kimbaps and sushis. Factors that were included in the benchmarking analysis:

Tokyo Tokyo Kimbapinoy

Facility Accommodate Dine In Only Take Out

orders and Take Out

Varieties of Kimbap Many Many

Product Price P 120.00 (8 slices) P 100.00 (10 slices)

Operating Hours 13 hours 10 hours

Market Mass Mass

Table 38

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 THE MANAGEMENT ASPECT

Management aspect comprises drafting a work plan, determining who should be involved, and
determining how to coordinate and oversee project implementation as effectively as feasible. The
purpose of the project's operational research is to find the best and most efficient way to form
company entities, types of jobs, organizational structure, and labor procurement.

Objectives of the Management Aspect

• To identify the employee position needed for the management and their duties and
responsibilities.
• To establish the organizational structure and discuss strategies that makes the team
efficient,
• To give awareness to the employee’s compensation and benefits.
• To determine the amount to contribute by each partner as they are the project
originators and owners.

Pre – operating Period

Pre-operating period is the when the proponents should look for a potential location to put
up the business. There are activities that the project originators should accomplished first
before the execution of the business.
1. Applying for DTI Permit
2. Contract of the Rental Space
3. Permits from the Mayor
a. SSS Clearance Permit
b. Sanitary Permit

4. Applying for Tax Account Number

5. Purchasing Materials and Equipment

FT-CRD-119-00 | STI College Angeles 45

Project Originators/ Promoters/ Managers

a. Business Proponents

The Business Proponents are being in a form of general partnership of Rayca Bulatao as
the Operations Manager, Roxsan Cristobal and Lian May Padlan for the finance, Jenifer
Montano and Rinna Sampaga for the Marketing of the business. Proponents have agreed
to invest an equal amount of P 40, 000 each.

Business Proponents Initial Capital Investment

Rayca Bulatao P 40, 000

Roxsan Cristobal P 40, 000

Jenifer Montano P 40, 000

Lian May Padlan P 40, 000

Rinna Sampaga P 40, 000

Total P 200, 000

Table 39. Capital Investment

b. Management

Business Proponents Role in the Partnership Participation in the

Management
Rayca Bulatao General Operations
Manager

Roxsan Cristobal General Finance

Jenifer Montano General Marketing

Lian May Padlan General Finance

Rinna Sampaga General Marketing

Table 40. The Management

FT-CRD-119-00 | STI College Angeles 46
Project Schedule

Before the execution of the business venture, numerous factors should be considered by
the proponents. Activities such as canvassing and availing equipment, ensuring
commercial space contract for the location of the business, and the registrations of
necessary permits are included for the pre-operating period of Kimbapinoy.

1. Creating Feasibility Study (September – November 2021)

This is to identify the factors to consider and strategies to use in identifying how
feasible and viable Kimbapinoy is.

2. Location (November – December 2021)

This activity pertains to looking for the establishment to rent and sign for rental
contract.

3. Canvassing Raw Materials and Equipment (December 2021 – January 2022)

This is to evaluate the necessary materials and equipment needing to run the business.

4. Purchasing Raw Materials and Equipment (January – February 2022)

After finalizing and canvassing the essential materials and equipment, the proponents
will start purchasing and acquiring the final list of necessities to run the Kimbapinoy.

5. Registration of Permits (February to March 2022)

The management will apply for the necessary permits needed for the business. In
accordance to Executive Order No. 71 and 72, the management will apply to the local
government unit in question for approval of plans for the stall shop outlets.

• Department of Trade and Industry

FT-CRD-119-00 | STI College Angeles 47

 • Mayor and Business Permit
• Barangay Clearance
• Bureau of Internal Revenue
• Social Security System
• Fire Permit
• Sanitation Permit
6. Employee Recruiting and Orientation (March to April 2022)

The activity of hiring employees and orienting them on the flow of operation and
essentials needed to know in the organization and business, this includes the roles and
responsibilities and their benefits.

Sep Oct Nov Dec Jan Feb March April

Activities

Feasibility
Study

Location

Canvassing
Raw
Materials
and
Equipment
Purchasing
Raw
Materials
and
Equipment
Registration
of Permits

FT-CRD-119-00 | STI College Angeles 48

 Employee
Recruiting
and
Orientation

Table 41. Project Schedule

Operating Period

The Operating Weekly Schedule of Kimbapinoy

Time Monday to Saturday Sunday

Preparing tools and equipment Preparing tools and equipment
Preparing Ingredients Preparing Ingredients
7:00 a.m to 8:00 a.m
Cleaning Tupperware organizers Cleaning Tupperware organizers
Make kimbap Ready to sell Make kimbap Ready to sell
Maintaining Cleanliness of the Maintaining Cleanliness of the
8:00 a.m to 9:00 a.m
Establishment Establishment
Opening Opening
Restocking sliced ingredients for On Operation of Selling Kimbap
the rest of the day Operation
9:00 a.m to 2:00 p.m
Selling Do the Inventory
Do the Inventory Close Store
Checking Supplies General Cleaning of Tools, Equipment
2:00 p.m to 6:00 pm
and Establishment
Restocking Supplies for the next Restocking of supplies for the next
day operations. day operations.
Table 42. Weekly Operations

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Form of Business Ownership

It is intended that the ownership be in the form of a general partnership. The business's partners
Rayca Bulatao, Roxsan Cristobal, Jenifer Montano, Lian May Padlan and Rinna Sampaga. The
proponents have decided that Rayca Bulatao would be the Operations Manager who shoulders the
overall supervision of the business, Roxsan Cristobal and Lian May Padlan will attend to the
financial aspect, Jenifer Montano and Rinna Sampaga would attend to the marketing needs. The
capital of the business was from the equal share invested by the proponents which amounting to
P40, 000 as initial investment.

Internal Organization

Position Numbers of Reports to

Employees in the
Position
Store/ Operations Manager 1 Owners
Cashier 2 Store Manager
Store Crew 2 Store Manager

Table 43. Labor Personnel

Job Descriptions & Qualifications

Below is a list of the staff, along with their job descriptions and qualifications:

Positions: Store/ Operations Manager

Job Description:
Ultimately accountable for a retail store's day-to-day operations (or
management). The store manager is in charge of all employees who
work in the store.
▪ Ensure high levels of customer satisfaction through
exceptional service by training, encouraging, mentoring, and
providing feedback to staff members.

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 ▪ Complete store administration and ensure that policies and
procedures are followed.

Qualifications:
▪ Strong leadership abilities and have a business mindset
▪ Strong organizational skills and customer management skills
▪ Communication and interpersonal skills are important.
▪ A bachelor's degree in business administration or a related
subject is required.

Positions: Cashier
Job Description:
Receiving payments and issuing receipts, wrapping goods, and keeping
track of all cash are all responsibilities of the cashier.
▪ Collect payments from customers
▪ Receipts, refunds, change, and tickets should all be issued.
▪ Stamps and coupons must be redeemed.
▪ Introduce new items and cross-sell existing ones.
▪ Customer complaints should be resolved, and customers
should be guided and given pertinent information.
▪ Greeting customers when consumers enter or leave the store.

Qualifications:
▪ Basic computer skills are required.
▪ Knowledge with electronic equipment, such as a cash register
and a point-of-sale system
▪ Strong communication and time management abilities are
required.
▪ Dedicated to customer satisfaction
▪ A high school graduates

Positions: Store Crew

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 Job Description:
A Crew Member is the initial point of contact for customers and
performs a number of tasks. They collaborate with workers to
expedite orders and assist consumers who have received the
unsatisfactory order. Their responsibilities include counting the
drawer at the end of the day, organizing takeout orders, and
delivering food to diners at the appropriate tables. They may also be
in charge of keeping track of utensils and equipment.
Qualifications:
▪ Good interpersonal and verbal communication abilities.
▪ Outstanding customer service abilities.
▪ Outstanding work ethic and strict commitment to corporate
policies and sales targets.
▪ Ability to multitask and work flexible hours in a fast-paced
workplace.
▪ It is a plus if he/ she have knowledge in making Kimbap.

Compensation Scheme
Labor Benefits
• SSS
Employees should receive a 4.5% of their basic salary as their SSS
contributions according to the SSS Corporate Communications Department
(2019).

• PHILHEALTH
Employees should receive a 4% of their basic salary as their SSS
contributions according to the PhilHealth Contribution Table for 2019,
2020, 2021, 2022, 2023, 2024 to 2025.

• 13TH MONTH PAY

FT-CRD-119-00 | STI College Angeles 52

 Regularized employees should receive their monthly pay amounting to their
basic monthly pay.

Administrative Expense

Proposed Salary Expense

Monthly Total
Description Per Day Per Month Per Year SSS PhilHealth Annual Pay
Contributio Monthly Pay
Store Manager ₱656.63 ₱15,759.12 ₱189,109.44 ₱709.16 ₱630.36 ₱1,339.53 ₱17,098.65 ₱205,183.74
Cashier ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,936.80 ₱131,241.60
Cashier ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,936.80 ₱131,241.60
Store Crew ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,936.80 ₱131,241.60
Store Crew ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,936.80 ₱131,241.60
Total ₱672,949.44 ₱730,150.14
Table 44. Proposed Salary, Benefits and Contributions

b. Organizational Chart

Figure 46. Organizational Chart

The proponents have decided to apply horizontal structure in which the large percent of
command comes from the general manager. A horizontal or "flat" organization is one in
which there are only a few tiers of management. In a flat organization, managers have a
broad range of authority over a larger number of subordinates, and the chain of command
is usually short (Organisational structures, n.d.)

FT-CRD-119-00 | STI College Angeles 53

 THE OPERATIONAL ASPECT

Objectives of the Operational Aspect

This aspect identifies the product descriptions, specifications and working process for the
operation. Furthermore, it includes the location and facility discussion and rent.

• In terms of office and production area, the objective is to make it functionable and neat. Of
course, these would positively affect the production and manufacturing of the product.

Product/Service Specifications

In terms of product specification, the objective to produce

a kimbap with a Filipino silog filling. It offers five different
types: Tapsilog, Cornsilog, Bangusilog, Longsilog, and
Tocilog. All the flavors have the same process of making.
The japanese rice will be the first ingredient to cook, and
Figure 47. Tapsilog
then the meat such as the tapa, tocino, bangus, longganisa
and corned beef to be fried. The kimbap will be sliced into ten (10) portions. It will be
placed in a clamshell container with a printed logo on top it associated with the flavor.

Kimbapinoy offers to sell Kimbap with a taste of Filipino. That is, the Silog Flavors to its
customers. The proposed business innovated the product in order to be marketable and
have the consumers a variety of choice. Moreover, the business also aims to retain Filipino
taste. The following are the procedures in making the product:

Steps Time of Production

First, Prepare the frying pan and heat for at 3 minutes

least 2 minutes. Then, pour a 5ml oil.

FT-CRD-119-00 | STI College Angeles 54

 Second, Put 2 calves of garlic and half 1 minute
piece of onion

Third, put 1 cup of newly cooked rice then 2 minutes

mix on a moderate heat until fried.

Next, On a separate pan. Put the flavor e.g. 3 minutes

tapa and mix until cooked.

Then, on another separate pan, with oil in 1 minute

a low heat, fry 1 piece of scrambled egg.

Prepare and slice the tomato and cucumber 1 minute

On a table, prepare the nori seaweed and 1 ½ minute

then put over the fried rice, tapa, egg,
tomato and cucumber. Then, once
complete, carefully roll the seaweed.

Lastly, Cut the roll into 10 portions and 1 minute

pour out some sesame seeds and serve.

TOTAL TIME OF PRODUCTION 13 ½ minutes.

Raw Materials

In terms of raw materials needed, the objective is to utilize and consume to achieve the
desired product. One kimbapinoy package contains 10 slices. It will cost at least 10-11
pesos to produce one slice of kimbap depending on the flavor. Meanwhile, the direct
materials are the following indicated on the table.

FT-CRD-119-00 | STI College Angeles 55

 Direct Materials

Quantity Price Per kilo Price for a Price for a

Week Month

Tapa 7 kgs. P 300.00 P 2,100.00 P 8, 400.00

Bangus 84pcs.small P 15.00 P 1,260.00 P 5, 040.00

Longganisa 7 kgs. P 260.00 P 1,820.00 P 7, 280.00

Tocino 7 kgs. P 240.00 P 1,680.00 P 6, 720.00

Cornedbeefsilog 28 pcs P 45.00 P 1,260.00 P 5, 040.00

(250g)

Egg 3 trays P 140.00 P 420.00 P 2, 160.00

Rice 25 kgs P.1,100.00 P 1,100.00 P 4, 400.00

Garlic (For fried 2 kilos P. 110.00 P 220.00 P 220.00

rice)

Onion 2 kilos P. 125.00 P 250.00 P 1, 000.00

Cooking Oil 5 liters P 55.00 P 165.00 P 660.00

Salt 2 kilos P 50.00 P 100.00 P 100.00

Cucumber 10pcs. P 9.00 P 90.00 P 2, 520.00

Tomatoes 1 kilo P 60.00 P 60.00 P 1, 680.00

Nori Paper 10 packs P 60.00 P 600.00 P 2, 400.00

Soy sauce 2 liters P 55.00 P 110.00 P 440.00

FT-CRD-119-00 | STI College Angeles 56

 Calamansi 1 kilo P 60.00 P 60.00 P 1, 680.00

Ketchup 4 liters P 65.00 P 260.00 P 1, 040.00

Mayonnaise 3.5 liter P 100.00 P 350.00 P 1, 400.00

Chopsticks 3 (100pcs/ P 55.00 P 165.00 P 660.00

set)

Clamshell Container 5 (100 P 200 P 1, 000.00 P 4, 000.00

pcs/set)

Sauce Container 5 (100 P 100 P 500.00 P 2, 000.00

pcs/set)

Printed Logo 3 (200 P 100 P 100.00 P 400.00

pcs/set)

Plastic for Packaging 2 (100 P 40.00 P 80.00 P 2, 240.00

pcs/set)
Gas 2 Tank P 600 P 1, 200.00

Total: P 62, 680.00

Table 44. Direct Materials

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 Production Service/Delivery

In terms of manufacturing process, the objective is to be consistent and maintain the

method establish in manufacturing the product.

Make
Kimbap

Ask
Customers
for Flavor

Tapsilog Cornsilog Bangusilog Longsilog Tocilog

Prepare
Ingredients

Fry Meat

Roll Kimbap
and cut to
portions

Place sliced kimbap to the Customer

container and pack it

Figure 48. Manufacturing Process

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 Production Process

Prepare all Cook the rice. Slice the onion In a pan, add oil then
ingredients and wash and garlic. sauté Garlic and Onion
the cucumber, until it becomes
tomatoes and rice translucent.

Slice the cucumber In a pan, add oil then Add oil in a pan and Add cooked rice and
into thin slices as fried scrambled egg. fried the tapa or any salt then mix. Once
well as the tomatoes. fillings either Tocino, cooked set aside and
Cornedbeef, let it cool.
Bangus,Tocino.

Add fried rice spread Put the cucumber, Roll the nori seaweed After roll sliced
evenly on nori tomatoes and egg with a slightly force. carefully the kimbap.
seaweed. especially the tapa
fillings.

Finished product.
Figure 48.
FT-CRD-119-00 | STI College Angeles 59
 Building and Facilities

Figure 49. Facility Plan

Figure 50. Layout Plan

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 Areas

Entrance and Exit

The area where customers and personal enter and exit.

Counter

This is the receiving area where orders are being collected from the customers and
payments are being done.

Production Area

The area where the products are being made and raw materials are being prepared.
This is also where the organizers, tools and equipment are being cleaned.

Storage Area

This is the area of the facility where the raw materials are being stored before and
after preparation.

Finished Product

Finished Product is the area where the final products are being displayed and store
for –ready-to-sell.

Waiting Area

The area where the customers could wait while waiting for their orders.

FT-CRD-119-00 | STI College Angeles 61

Machinery and Equipment

In terms of machinery and equipment, the objective is to utilize them properly and with
precautionary measures to avoid accidents. These machineries such as Gas stove are
typical but still need to take into considerations in terms of employee safety.

Equipment

Item Quantity Price Estimated Price

Gas Range 1 Php 1, 000.00 Php 1, 000.00

Gas Tank 1 Php 1, 600.00 Php 1, 600.00

Refrigerator 1 Php 11, 590.00 Php 11, 590.00

Frying Pan 2 Php 249.00 Php 498.00

Big Fying Pan 1 Php 520.00 Php 520.00

(for fried rice)
Big Rice 1 Php 1, 599.00 Php 1, 599.00
Cooker
Displayer 1 Php 5, 299.00 Php 5, 299.00

Total Php 22,106.00

Table 45. Equipment

Tools and Supplies

Item Quantity Price Estimated Price

Spatula 2 P 120.00 P 240.00

Tong 2 P 22.00 P 44.00

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 Organizers 5 P 35.00 P 175.00

Condiments 3 P 36.00 P 108.00

Organizer

Spoon and Fork 1 set P 32.00 P 32.00

Kimbap Mat 2 P 20 P 40.00

Total P 1, 944.00

Table 46. Tools and Equipment

Auxiliary

Item Quantity Price Estimated Price

Electric Fan 1 P 1, 198.00 P 1, 198.00

Mono block Chair 3 P 355.00 P 1, 065.00

Fire Extinguisher 2 P 700.00 P 1, 400.00

Total P 3,663.00

Table 47. Auxiliary

Office Supplies

Item Quantity Price Estimated Price

Computer 1 P 15, 000.00 P 15, 000.00

(Cashier)

Pen 2 P 10.00 P 20.00

Receipt Paper 1 P 15.00 P 15.00

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 Receipt Printer 1 P 759.00 P 759.00

Stapler 1 P 44.00 P 44.00

Total P 15,838.00

Table 48. Office Supplies

Sanitary Supplies

Particular Quantity UMS Estimated Unit Cost Total Cost

Dishwashing Liquid 1 Liters Php 50.00 Php 50.00

Sponge 1 Unit Php 22.00 Php 22.00

Towel 1 Unit Php 29.00 Php 29.00

Dust Pan 1 Unit Php 35.00 Php 35.00

Soft Broom 1 Unit Php 49.00 Php 49.00

Floor Map 1 Unit Php 290.00 Php 290.00

Garbage Bin 1 Unit Php 119.00 Php 119.00

Hand Sanitizers 1 Unit Php 66.00 Php 66.00

Apron 2 Unit Php 34.00 Php 68.00

Hair Net 4 Unit Php 10.00 Php 40.00

Disposable Gloves 1 Unit Php 32.00 Php 32.00

Alcohol 1 Unit Php 81.00 Php 81.00

Temperature Scanner 1 Unit Php 139.00 Php 139.00

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 Total Php 1, 020.00

Table 49. Sanitary Supplies

Labor Requirements for Production

The business will have two types of labor, direct labor and indirect labor.

Position Numbers of Employees in the Number of working Hours

Position
Indirect Labor
Store/ Operations Manager 1 8 hours
Cashier 2 8 hours
Direct Labor
Store Crew 2 8 hours

Table 50. Labor

Proposed Salary Expense

Description Per Per Month Per Year SSS PhilHealth Monthly Annual 13th Total Gross
Day Contributions Contributions Month Monthly Income
Pay Pay

Store ₱656.63 ₱15,759.12 ₱189,109.44 ₱709.16 ₱630.36 ₱1,339.53 ₱16,074.30 ₱15,579.12 ₱17,098.65 ₱205,183.74
Manager

Cashier ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,281.60 ₱10,180.00 ₱10,936.80 ₱131,241.60

Cashier ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,281.60 ₱10,180.00 ₱10,936.80 ₱131,241.60

Store Crew ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,281.60 ₱10,180.00 ₱10,936.80 ₱131,241.60

Store Crew ₱420.00 ₱10,080.00 ₱120,960.00 ₱453.60 ₱403.20 ₱856.80 ₱10,281.60 ₱10,180.00 ₱10,936.80 ₱131,241.60

Total ₱672,949.44 ₱2,523.56 ₱2,243.16 ₱57,200.70 ₱56,299.12 ₱730,150.14

Table 51. Proposed Salary

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 Office and Plant Location

KimbaPinoy

Figure 52. Office and Location Map

In terms of plant location and design, the objective is to assure that this is strategic and
aesthetic in terms of its interior and exterior design. The business address will be at Mon,
Tong Avenue, Balibago, Angeles City, Pampanga. It is nearby banks and small
establishments. It has been agreed to have a rental fee P 8, 500 a month without the
electricity and water bill. The agreement includes one at least two (2) months deposits
with a contract of one (1) year.

Production Schedule

The products were made upon order however the proponents have decided to make ready-
to-sell kimbap.

Schedule Per Day Weekly Month Year 1

Batch A 9:00 A.M. – 30 rolls 210 rolls 840 rolls 10, 080 rolls
1:30 P.M.

Batch B 1:30 P.M. – 6:00 30 rolls 210 rolls 840 rolls 10, 080 rolls
P.M.

Total 60 Rolls a 420 rolls a 1, 680 Rolls 20, 160 Rolls

day week a month a year
Table 53. Production Schedule

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Utilities and Waste Disposal

In operating a business, it is necessary to have an electricity power and water supply.

Electricity Supply

The business’s electricity will be supplied by Angeles Electric Corporation since the
business is in Balibago, Angeles City. The estimated electricity bill would not be more
than P 2, 000.00 per month.

Water Supply

The Angeles Water District would supply the business’s water needs. The estimated bill
for water would not be more than P 1, 000.00 per month.

Waste Disposal

All the waste that would be producing by the business will be segregated from
biodegradable and non- biodegradable to continuously observe cleanliness of the facility
and products that is being sell.

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 Unit Production Cost

The following table represents a unit product cost or expense to make a one (1) roll
kimbap.

Tapsilog

Quantity Price

Tapa 100 grams Php 25.00

Egg 1/2 Php 3.00

Rice 1 cup Php 5.00

Garlic (For fried rice) 3 cloves Php 1.00

Onion ¼ bulb Php 1.00

Cooking Oil 10 ml Php 10.00

Salt 1 teaspoon Php 1.00

Cucumber 5 strips Php 1.50

Tomatoes 1 Php .50

Nori Paper 1 Php 6.00

Sauce

Sauce packaging 1 Php 1.00

Soy sauce 10g Php 1.00

Calamansi 1 Php 1.00

Ketchup 5g Php 1.00

Mayonnaise 5g Php 2.00

Packaging with Logo 1 Php 3.00

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 Php 63.00

Direct Labor

Water/ Electricity (P 3,000 / 1, 680 units per month) Php 1.79

Transportation (P 1,500.00 / 1, 680 units per month) Php 0.89

Facilities (P 8,500.00/ 1, 680 units per month) Php 5.06

Gas (P 1,200/ 1, 680 units per month) Php 0.71

Labor Cost (P 420 / 30 roll) Php 14

P22.45

Total: Php 85.45

Table 54. Tapsilog

Bangusilog

Quantity Price

Bangus 1 small Php 15.00

Egg 1/2 Php 3.00

Rice 1 cup Php 5.00

Garlic (For fried rice) 2 cloves Php 1.00

Onion ¼ bulb Php 1.00

Cooking Oil 10 ml Php 10.00

Salt 1 teaspoon Php 1.00

Cucumber 5 strips Php 2.00

Tomatoes 1 Php .50

Nori Paper 1 Php 6.00

FT-CRD-119-00 | STI College Angeles 69

 Sauce

Sauce packaging 1 Php 1.00

Soy sauce 10g Php 1.00

Calamansi 1 Php 1.00

Ketchup 5g Php 1.00

Mayonnaise 5g Php 2.00

Packaging with Logo 1 Php 3.00

Php 53.5

Direct Labor

Water/ Electricity (P 3,000 / 1, 680 units per month) Php 1.79

Transportation (P 1,500.00 / 1, 680 units per month) Php 0.89

Facilities (P 8,500.00/ 1, 680 units per month) Php 5.06

Gas (P 1,200/ 1, 680 units per month) Php 0.71

Labor Cost (P 420 / 30 roll) Php 14

P22.45

Total: Php 75.95

Table 55. Bangusilog

Longsilog

Quantity Price

Longganisa 2 pcs Php 16.25

Egg 1/2 Php 3.00

Rice 1 cup Php 5.00

Garlic (For fried rice) 3 cloves Php 1.00

Onion ½ bulb Php 1.00

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 Cooking Oil 10 ml Php 10.00

Salt 1 teaspoon Php 1.00

Cucumber 5 strips Php 2.00

Tomatoes ¼ bulb Php .50

Nori Paper 1 Php 6.00

Sause

Sauce packaging 1 Php 1.00

Soy sauce 10g Php 1.00

Calamansi 1 Php 1.00

Ketchup 5g Php 1.00

Mayonnaise 5g Php 2.00

Packaging with Logo 1 Php 3.00

Total P 54.75

Direct Labor

Water/ Electricity (P 3,000 / 1, 680 units per month) Php 1.79

Transportation (P 1,500.00 / 1, 680 units per month) Php 0.89

Facilities (P 8,500.00/ 1, 680 units per month) Php 5.06

Gas (P 1,200/ 1, 680 units per month) Php 0.71

Labor Cost (P 420 / 30 roll) Php 14

Php 22.45

Total: Php 77.2

Table 56. Longsilog

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 Tocilog

Quantity Price

Tocino 100 grams Php 20.00

Egg 1/2 Php 3.00

Rice 1 cup Php 5.00

Garlic (For fried rice) 3 cloves Php 1.00

Onion ½ bulb Php 1.00

Cooking Oil 10 ml Php 4.00

Salt 1 teaspoon Php 1.00

Cucumber 5 strips Php 2.00

Tomatoes ¼ bulb Php .50

Nori Paper 1 Php 6.00

Sauce

Sauce packaging 1 Php 1.00

Soy sauce 10g Php 1.00

Calamansi 1 Php 1.00

Ketchup 5g Php 1.00

Mayonnaise 5g Php 2.00

Packaging with Logo 1 Php 3.00

Php 52.50

Direct Labor

Water/ Electricity (P 3,000 / 1, 680 units per month) Php 1.79

Transportation (P 1,500.00 / 1, 680 units per month) Php 0.89

Facilities (P 8,500.00/ 1, 680 units per month) Php 5.06

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 Gas (P 1,200/ 1, 680 units per month) Php 0.71

Labor Cost (P 420 / 30 roll) Php 14

Php 22.45

Total Php 74.95

Table 57. Tocilog

Cornsilog

Quantity Price

Corned beef 85 grms Php 15.00

Egg 1/2 Php 3.00

Rice 1 cup Php 5.00

Garlic (For fried rice) 2 cloves Php 1.00

Onion ¼ bulb Php 1.00

Cooking Oil 10 ml Php 10.00

Salt 1 teaspoon Php 1.00

Cucumber 5 strips Php 2.00

Tomatoes 1/2 Php .50

Nori Paper 1 Php 6.00

Sauce

Sauce packaging 1 Php 1.00

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 Soy sauce 10g Php 1.00

Calamansi 1 Php 1.00

Ketchup 5g Php 1.00

Mayonnaise 5g Php 2.00

Packaging with Logo 1 Php 3.00

Php 53.50

Direct Labor

Water/ Electricity (P 3,000 / 1, 680 units per month) Php 1.79

Transportation (P 1,500.00 / 1, 680 units per month) Php 0.89

Facilities (P 8,500.00/ 1, 680 units per month) Php 5.06

Gas (P 1,200/ 1, 680 units per month) Php 0.71

Labor Cost (P 420 / 30 roll) Php 14

Php 22.45

Total Php 75.95

Table 58. Cornsilog

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 THE FINANCIAL ASPECT
This section includes financial assumptions, assessments of projected balance sheets,
statements of income, statements of cash receipts and disbursements, and supporting
schedules. These are to identify the feasibility of the study in terms of financial aspect.

Objectives of the Financial Aspect

• To determine if the initial investment of the proponents could sustain the financial need of
the proposed business.

• To identify the expenditures needed for the operation of the business.

• To identify the source capital of the business.

Statement of Assumptions

• The initial capital investment of the business is Php 200, 000.00.

• The fiscal year would be FY 2022.

• The business has an operating day of 336 per annum.

• There would be an additional expense for the monthly contributions of the employees.

• A 2% annual increase of the salary.

• An assumption of 8,064 kimbap roll per flavor to be sell annually.

• Selling expenses will grow 2% every year.

Daily production output 60

Multiply: No. of Workers 2
Total daily production units 120
Multiply: No. of working days in a week 7
Total weekly production units 840
Multiply: No. of weeks in a month 4
Total monthly production units 3, 360
Multiply: No. of months in a year 12

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 Total annual production units 40, 320 pcs

Table 59. Production Unit

Statement of Assumptions

• A total of Php 200, 000 for the capital investment.

• The rental fee would be Php 8, 500 a month excluding water and electricity.

• There is a two (2) months deposit for the rent as per term and policy of the land owner.

Expenditures Estimated Amount

Machinery and equipment P 22, 106.00
Furniture and Fixture
Auxiliary Equipment P 3, 663.00
Salaries and Wages P 35,919.12
Registration, taxes and licenses P 3, 715
Direct Materials
Tools and Supplies P 1, 944.00
Direct Materials P 62, 680.00
Marketing and Advertisement P 500.00
Direct Labor P 20, 160.00
Factory Overhead
Rent P 8,500.00
Utilities
Electric P 2, 000.00
Water P 1, 000.00
Transportation P 1, 500.00
Advance Expenditures
Rent Deposit P 17, 000.00
Contingency Fund P 19, 312.88
Working Capital requirements 180.687.12
Total Project Capital Investment Php 200, 000.00

Table 60. Expenditures

Expenditures

Machinery and Equipment

The proponents estimated the price from the Shopee.ph app.

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 Marketing and Advertisement
The proponents included the expenses for marketing and advertising the Kimbapinoy.

Salary, Wages, and Direct Labor

The proponents estimated the cost for each laborer from the memorandum of DOLE for
basic provincial rate of P 420.00 a day.

Registration, taxes and licenses

Registration, taxes and licenses cost of Php 3, 715.00 this is as per the rate of BIR in
opening a business.

Rent and Advance Deposit

The fixed rent is P 8,500.00 a month and an advance deposit of two month which cost P
17, 000.00.

Contingency Fund
The contingency fund of Kimbapinoy would be the excess capital after subtracting
Working Capital requirements from the total capital.

Transportation

Since some of the raw ingredients are must be delivered or bought every other day, the
proponents allocate a budget of P 1, 500.00 for a monthly transportation expense of the
business.

Utilities

The bills for utilities were estimated from the possible operations of the business.

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Sources of Capital

The business originators have agreed to invest an equal share of P 40, 000.00 each from their own
personal savings.

Business Role in the Participation in the Initial

Proponents Partnership Management Capital
Investment

Rayca Bulatao General Operations Manager P 40, 000

Roxsan General Finance P 40, 000

Cristobal

Jenifer General Marketing P 40, 000

Montano

Lian May General Finance P 40, 000

Padlan

Rinna Sampaga General Marketing P 40, 000

Total P 200, 000

Table 61. Source of Capital

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 Projected Statement of Comprehensive Income

Kimbapinoy
Projected Statement of Comprehensive Income
for the period ending December 31, 201A - 201E

201A 201B 201C 201D 201E

Sales 4,193,280.00 4,277,145.60 4,362,688.51 4,449,942.28 4,538,941.13
Less: Cost of Sales 2,235,744.00 2,280,458.88 2,326,068.06 2,372,589.42 2,420,041.21
Gross Profit 1,957,536.00 1,996,686.72 2,036,620.45 2,077,352.86 2,118,899.92
Less: Operating Expenses
Salaries and wages 672,949 686,408 700,137 714,139 728,422
13th month pay 56,299 57,425 58,574 59,745 60,940
SSS, Phil heath and Pag-ibig 57,200.70 58,345 59,512 60,702 61,916
Taxes and licenses 3,715.00 3,789 3,865 3,942 4,021
Rent 102,000.00 104,040 106,121 108,243 110,408
Utilities 54,000.00 55,080 56,182 57,305 58,451
Advertising 6,000.00 6,120 6,242 6,367 6,495
Depreciation 22,411.25 22,859.48 23,316.66 23,783.00 24,258.66
Total 982,960 1,002,620 1,022,672 1,043,126 1,063,988
Net income before taxes 974,575.51 994,067 1,013,948 1,034,227 1,054,912
Income Taxes 292,372.65 298,220 304,185 310,268 316,474
Net income after taxes 682,202.86 695,846.91 709,763.85 723,959.13 738,438.31
Table 62. Comprehensive Income

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 Projected Cash Flow Statement

Kimbapinoy
Projected Cash Flow Statement
As of December 31, 201A - 201E

201A 201B 201C 201D 201E

Cash Balance Beginning 0 2,664,172.35 2,717,455.29 1,377,125.46 1,404,667.97
Add Receipts
200,000.00 204,000.00 208,080.00 212,241.60 216,486.43
Initial Investment
Sales 4,193,280.00 4,277,145.60 4,362,688.51 4,449,942.28 4,538,941.13
Total cash available 4,393,280.00 4,481,145.60 4,570,768.51 4,662,183.88 4,755,427.56
Less: Payments
Purchase of Assets 268,935.00 274,313.70 279,799.97 285,395.97 291,103.89
Purchase of raw materials 62,680.00 63,933.60 65,212.27 66,516.52 67,846.85
Payment of direct labor 20,160 20,563.20 20,974.46 21,393.95 21,821.83
Payment of Factory overhead 102,000 104,040.00 106,120.80 108,243.22 110,408.08
Income Tax 292,372.65 298,220.11 304,184.51 310,268.20 316,473.56

Operating Expense 982,960 1,002,620 1,022,672 1,043,126 1,063,988

1,729,107.65 1,763,690.31 1,798,964.11 1,834,943.39 1,871,642.26
2,664,172.35 2,717,455.29 2,771,804.40 2,827,240.49 2,883,785.30
Table 63. Cash Flow Statement

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 Projected Statement of Financial Position

Kimbapinoy
Projected Statement of Financial Position
As of December 31, 201A - 201E

201A 201B 201C 201D 201E

Current Assets:
Cash 2,664,172.35 2,717,455.29 2,771,804.40 2,827,240.49 2,883,785.30
Finished Goods end 806.40 822.53 838.98 855.76 872.87
Work -in process end 44,715.00 45,609.30 46,521.49 47,451.92 48,400.95
Raw materials end 6,268.00 6,393.36 6,521.23 6,651.65 6,784.68
Total current assets 2,715,961.75 2,770,280.48 2,825,686.09 2,882,199.81 2,939,843.81

Non-current assets:
Furnitures and Fixtures 3,663.00 3,357.75 3,077.94 2,821.44 2,586.32
Less: Accumulated Depreciation 305.25 279.81 256.49 235.12 215.53
Book Value 3,357.75 3,077.94 2,821.44 2,586.32 2,370.80
Machineries and Equipment 22,106.00 21,663.88 21,230.60 20,805.99 20,389.87
Less: Accumulated Depreciation 442.12 433.28 424.61 416.12 407.80
Book Value 21,663.88 21,230.60 20,805.99 20,389.87 19,982.07
Total non current assets 25,021.63 85,074.30 76,560.87 68,904.78 62,014.31
TOTAL ASSETS 2,740,983.38 2,855,354.78 2,902,246.96 2,951,104.59 3,001,858.12

Current Liabilities:
Income Tax Payable 292,372.65 298,220.11 304,184.51 310,268.20 316,473.56

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 Partner's Equity:
Beginning 200,000.00 204,000.00 208,080.00 212,241.60 216,486.43
Add Net income 2,664,172.35 2,717,455.29 2,771,804.40 2,827,240.49 2,883,785.30
Total 2,864,172.35 2,921,455.29 2,979,884.40 3,039,482.09 3,100,271.73
Less: Drawing 415,561.62 364,320.62 381,821.95 398,645.70 414,887.17
Partner's Equity end 2,448,610.73 2,557,134.67 2,598,062.45 2,640,836.39 2,685,384.56
TOTAL LIABILITIES AND
2,740,983.38 2,855,354.78 2,902,246.96 2,951,104.59 3,001,858.12
EQUITY
Table 64. Financial Position

Ratio Analysis (liquidity, solvency, activity, and profitability ratios)

Kimbapinoy
PROJECTED
FOR THE YEAR ENDED 31 DECEMBER
201A 201B 201C 201D 201E
LIQUIDITY
RATIOS

Current asset 2,715,962 2,770,281 2,825,687 2,882,200 2,939,844

Current Liabilities 1,536,883 1,567,621 1,598,973 1,630,953 1,663,572
CURRENT
RATIO 1.77 1.77 1.77 1.77 1.77
Table 65. Current Ratio

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 Quick Assets 1,957,536.00 1,996,686.72 4,548,157.00 4,630,601.00 4,837,165.00
Current Liabilities 1,536,883 4,678,496 4,678,496 4,678,496 4,678,496
QUICK RATIO 1.27 0.43 0.97 0.99 1.03
Table 66. Quick Ratio

Cash and cash

equivalents 2,664,172 2,717,456 2,771,805 2,827,241 2,883,786
Current Liabilities 1,536,883 1,567,621 1,598,973 1,630,953 1,663,572
CASH RATIO 1.73 1.73 1.73 1.73 1.73
Table 67. Cash Ratio

SOLVENCY
RATIOS

Total liabilities 1,536,883 1,567,621 1,598,973 1,630,953 1,663,572

Total equity 2,448,611 2,497,583 2,547,535 2,598,485 2,650,455
DEBT TO
EQUITY RATIO 0.63 0.63 0.63 0.63 0.63
Table 68. Debt to Equity Ratio

Total liabilities 1,536,883 1,567,621 1,598,973 1,630,953 1,663,572

Total assets 2,740,983 2,795,803 2,851,719 2,908,753 2,966,929
DEBT RATIO 0.56 0.56 0.56 0.56 0.56
Table 69. Debt ratio

Total equity 2,448,611 2,497,583 2,547,535 2,598,485 2,650,455

Total assets 2,740,983 2,795,803 2,851,719 2,908,753 2,966,929
EQUITY RATIO 0.89 0.89 0.89 0.89 0.89
Table 70. Equity Ratio

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 Operating Income 994,067 1,013,948 1,034,227 1,054,912 1,076,010
Financing cost -19,942 -19,942 -19,942 -19,942 -19,942
TIMES
INTEREST
EARNED (49.85) (50.85) (51.86) (52.90) (53.96)
Table 71. Time Interest Ratio

ACTIVITY
RATIOS

Net credit sales 4,148,565 4,231,536 4,316,167 4,402,490 4,490,540

Average Accounts
Receivable 2,664,172 2,717,456 2,771,805 2,827,241 2,883,786
ACCOUNTS
RECEIVABLE
TURNOVER 1.56 1.56 1.56 1.56 1.56
Table 72. Accounts Receivable Turnover

365 Days 365.00 365.00 365.00 365.00 365.00

Trade Receivable
Turnover 1.56 1.56 1.56 1.56 1.56
DAYS TO
COLLECT 234.40 234.40 234.40 234.40 234.40
Table 73. Days to Collect

Cost of Goods Sold 2,191,029 2,234,850 2,279,547 2,325,138 2,371,640

Ave. Inventory
Balance 2,002,251 2,042,296 2,083,142 2,124,805 2,167,301
INVENTORY
TURNOVER 1.09 1.09 1.09 1.09 1.09

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 Table 74. Inventory Turnover

365 Days 365.00 365.00 365.00 365.00 365.00

Inventory Turnover 1.09 1.09 1.09 1.09 1.09
DAYS TO SELL 333.55 333.55 333.55 333.55 333.55
Table 75. Days to Sell

Net credit
purchases 2,715,962 2,770,281 2,825,687 2,882,200 2,939,844
Average accounts
payable 746,148 761,071 776,292 791,818 807,654
ACCOUNTS
PAYABLE
TURNOVER 3.64 3.64 3.64 3.64 3.64
Table 76. Accounts Payable Turnover

Ave. Accounts
Payable 746,148 761,071 776,292 791,818 807,654
Cost of Goods Sold 2,191,029 2,234,850 2,279,547 2,325,138 2,371,640
0.34 0.34 0.34 0.34 0.34
Multiply by 365
days 365.00 365.00 365.00 365.00 365.00
DAYS TO PAY 124.30 124.30 124.30 124.30 124.30
Table 77. Days to Pay

PROFITABILITY
RATIOS

Gross Profit 1,957,536 1,996,687 2,036,620 2,077,353 2,118,900

Net Revenue 4,193,280 4,193,280 4,193,280 4,193,280 4,193,280

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 GROSS PROFIT
MARGIN 0.47 0.48 0.49 0.50 0.51
Table 78. Gross Profit Margin

Operating Profit 1,957,536 1,996,687 2,036,620 2,077,353 2,118,900

Net Sales 746,148 761,071 776,292 791,818 807,654
RETURN ON
SALES 2.62 2.62 2.62 2.62 2.62
Table 79. Return on Sales

Net income 1,957,536 1,996,687 2,036,620 2,077,353 2,118,900

Average Total
Assets 2,740,983 2,795,803 2,851,719 2,908,753 2,966,929
RETURN ON
ASSETS 0.71 0.71 0.71 0.71 0.71
Table 80. Return on Assets

Net Profit after Tax 682,203 695,847 709,764 723,959 738,438

Total Stockholders'
Equity 2,740,983 2,740,983 2,740,983 2,740,983 2,740,983
RETURN ON
EQUITY 0.25 0.25 0.26 0.26 0.27
Table 81. Return on Equity

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Comparison of the results of the Financial Statement of industry averages

Table 82. Industry Balance Sheet

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 Table 83. Statement on Income of Industry

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 Table 84. Comprehensive Income of Industry

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 Table 84. Cash Flow of Industry

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THE SOCIO-ECONOMIC ASPECT

Objectives of the Socio-Economic Aspect

The proposed initiative intends to assist the communities, as well as provide people with
a healthy lifestyle. Nowadays, small business owners must recognize the importance of
innovating and launching a company that will significantly contribute to the country's
socioeconomic development. The researchers in this initiative consider every aspect of
the business, particularly the social impact. The following are the objectives regarding
socio-economic aspect.

• In terms of persons and entities, the objective is to make the product beneficial to them
such as its convenience, affordability, and taste.
• In terms of social benefits, the objective is to contribute to the city’s economic growth by
means of business innovation. Furthermore, to contribute to promoting Filipino taste that
could preserve and value the culture in terms of cuisine.
• In terms of social responsibility, the objective is to give back to the community by
planning, making and implementing simple programs such as feeding program that would
help the chosen beneficiary.

Social Implications

Kimbapinoy must be original and unique to stand out from the competitors. It must be
differed to avoid possible extinction. In terms of social responsibility, the objective is to
give back to the community by means of offering something such as the product itself to
those who are in need. Moreover, are the following social contributions;

Good Workplace

Kimbapinoy is responsible to provide a good and healthy workplace for its stakeholders.

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 Environment

Kimbapinoy will contribute to the environmental sustainability by means of using

materials that can be recycled such as the product’s container.

Economic Implications

Aside from the fact that the main purpose of any business is to be profitable, it can also
affect positively the area or city where it is located economically. Thus, the following are
objectives of the business in terms of the local economy.

Contribution to the Tax System

This firm is going to make a significant tax contribution to the government. The tax
payment would aid the localities and the economy in their future projects that would
affect the quality of life of the citizens optimistically.

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 SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Summary of Finding

In the marketing aspect the proponents conducted the research questionnaires to a total of
one-hundred respondents in Balibago Angeles City. In the management aspect, the
proponents considered factors in the organizational structure that would best fit the
management of the proposed business. In the operational aspect, expenses for raw
materials, direct and indirect labors were computed to get the unit product cost of the
product. In the financial aspect, the financial feasibility of the proposed business was
proven based on the balance results of total assets and total equity and liabilities. And in
the socio-economic aspect, the social responsibilities of the proposed business were
included.

Conclusion

Proponents assess that the proposed business is practicable and viable in the market based
on the research and study undertaken by the proponents.

Recommendations

Proponents conducted the study after considering important elements such as marketing,
financial, operational, and managerial, as well as socioeconomic factors. Kimbapinoy
should be pursued, and the business should be established at Mon, Tong Avenue,
Balibago, Angeles City, Pampanga.

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FT-ARA-020-00 | STI College <School Name> 94
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