BUSINESS PLAN

Business Name : Mr. Gunter’s

Location : Dughan, Barobo, Surigao del Sur
Name of Owner : Venice Loren D. Comandante

INTRODUCTION :

Mr. Gunter’s is a registered business engaged in providing ice cream and different cold
drinks that cannot only give our consumers a cold feeling but can also give them ease to
their minds and can make them feel relax during stressful days. Mr. Gunter’s is specifically
for children, teenagers, and adults to enjoy the frostiness of our product. This business is
owned by Ms. Venice Loren D. Comandante.

BUSINESS GOALS ARE AS FOLLOWS:

a. The operation started on as an idea that turned into a project.
b. The location could be reached by the Dughan, Barobo, Surigao del Sur local
neighborhood consumers
c. The business could be expanded by other nations as well as exporting it.

GOALS AND OBJECTIVES:

 To provide healthy ice cream

 To grow more supply that can meet demands needed
 To gain 50% of market share in first year of business in that particular area(s)
 To have at least 50% initial investment must recover in first six months of
business
 To make long-term relationship and profitable with customers
 And, to make courteous, loyal, sincere and environment friendly environment
image in customer’s mind.
MISSION:
To give our consumer a nutritious, delicious, quality and affordable product that fit
to everyone. And provide a quality product to be exported to other country.

VISION:
 We envision being the best ice cream with a low price, nutritious and a high quality
to export in other country. And provide a place with lifetime experience and rich taste and
be market leader.
VALUES:
To serve with a good quality product and proudly Filipino made.

TABLE OF CONTENTS
SECTION I: THE BUSINESS
1. DESCRIPTION OF THE BUSINESS
The business named Mr. Gunter’s is one top ice cream shop in Dughan, Barobo
Surigao del Sur. Where you find flavour of your choice in any season. We provide ice
cream by maintaining high standars of quality in a joyful environment. It is also
engaged in distributing different cold drinks to cool them down during a hot
weather.

2. PRODUCT/SERVICE
The product/service is provided to you with high quality and with less cost than what
you’d expect from stores such as this, that also includes our hospitality and treat our
consumers equally despite of their differences.

3. MARKET
Production will be distributed in local market and the homes of the consumer. The
client belongs to Venice Loren D. Comandante as the CEO of the company known as
Mr. Gunter’s. The product is bought by clients for the following reasons: to cool
down during a hot weather, to relax and to ease the mind of the consumers and to
provide the consumers with sweet and cold beverages during stressful days.

4. LOCATION OF THE BUSINESS

The Mr. Gunter’s business is located at Dughan, Barobo, Surigao del Sur. It can be
easily be reached by the local neighborhood consumers.

5. COMPETITORS ARE AS FOLLOWS:

Our main competitors are Galvera’s Ice cream, Creamlicious, and Mr. Popsicle
which are targeting upper class and middle-class people. They all are well
established and positioned. So, we have to be very careful about these competitors.

6. PRICE
The current price is 30 pesos. It is derived from the factors: production cost is 15
pesos and the marked-up costs will be 15 pesos.
7. MARKETING STRATEGIES
The product will be distributed in the following manner:

ADVERTISEMENT

We will use:
Social media sites it’s one of the best ways to promote the product to the
consumer it is a fast and convenient to.
Flyers this is for the potential customers that walks near you to know more
about our product.
Public relations this is easily present the product to friends, acquaintance
and relatives.

PROMOTIONS the advertisement above is information about the products, discounts

and special offers to our valued consumers.

We will use:
Commercial to attract more consumers through social media and television.
Special Discounts for the consumer that purchased wholesale.
Bundled Offers this is to attract customers to buy a bundle with an affordable
price.

8. MANAGEMENT
Venice Loren D. Comandante
CEO

James P. Parthemilio
Manager

Jane L. Seraspe Ravi Jhun O. Orbong Raviel A. Rojasiah

Worker Sales Representative Worker

CEO – responsible for the process of getting activities completed efficiently with and
through other people and setting and achieving the firm’s goals through the
execution of four basic management functions: planning, organizing, leading and
controlling.
 MANAGER - ensure that all employees are adequately trained and fully qualified to
perform job duties. Monitor the inventory levels of all materials, tool, and
equipment.
SALES REPRESENTATIVE – A sales representative interacts directly with customers
throughout all phases of the sales process. They’re responsible for identifying a
customer’s needs, pitching relevant products or services and ensuring they have a
positive experience from the start to finish.
WORKER – responsible for working safely and following all health and safety
procedures to the best of their ability.

9. PERSONNEL
The personnel needed are the following:
 Ice cream scoopers – must be trained in food handling techniques and follow
proper sanitation protocols.
 Ice cream maker – responsible for creating the highest quality ice cream and
ensuring the ice cream is being stored and rotated properly.
 Ice cream server – provided excellent service to customers by greeting them
with a smile and responding quickly and efficiently to their requests.
Effectively handled cash register, including cash, debit and credit card
transactions.
 Sales Representative – excellent verbal communication skills, ability to sell
products and services, customer service skills and persistence and
determination.
 Manager - need to be excellent communicators, which means maintaining
regular contact with everyone on their team, providing frequent feedback,
and delivering rewards and recognition for excellent performance. Maintain
open and excellent communication with your employees.
 Barista - Experience in food and beverage preparation or customer service
preferred. Training and willingness to continue learning about food and
beverage preparation. Exceptional listening and communication skills. Ability to
walk, bend, and stand for extended periods. Availability to work around peak
hours, including nights, early mornings, weekends, and holidays. A polite,
engaging personality. Commitment to customer satisfaction and service
excellence. Willingness to work as part of a high-energy, efficient team in a fast-
paced environment.

Summary of Section One

Section II: Financial Data

1. Sources and application of funding:

Secure financial assistance from
 Personal Savings
 Bank Loans

For the following purposes

 To create the building of our business.
 To supply us with products.
 To provide equipment necessary for our business.
Using the following collaterals

 Inventory collaterals
 Cash collaterals
 Investments collaterals

2. Capital Equipment List

The capital and equipment lists are the following:
FIXED COST
EQUIPMENT’S FOR ICE DESCRIPTION AND USES UNITS COST
CREAM SHOP
Ice cream dipping an attractive way to 4 34,00
cabinet display or serve ice
cream product. Perfect
for ice cream parlors,
sorbet shops,
restaurants, and
concession stand. These
cabinets can hold hand-
dipped ice cream or
novelties. The glass top
allows customers to
easily view your
offerings.
Drop-in ice cream bar These freezers feature a 4 71,400
freezer space-saving design,
 allowing smaller ice
cream parlors to
maximize their limited
space. Constructed with
durable stainless steel,
these freezers can
retain cold
temperatures
efficiently.
Reach-in freezer Commercial reach-in 1 24,990
refrigerators and
freezers provide extra
space to keep
perishable items easily
on hand and at a safe
holding temperature.
With a commercial
reach-in refrigerator or
freezer, cooks will be
able to serve high-
quality product
throughout the day.
Walk-in freezer Walk-in refrigerators 1 23, 950
and freezers are very
large, insulated,
enclosed spaces used to
store and/or display
refrigerated or frozen
food or other perishable
goods. They are used
primarily in the food
service and food sales
industry.
Ice Cream Maker a machine used to make 1 35, 999
small quantities of ice
cream for personal
consumption. Ice cream
makers may prepare the
mixture by employing
the hand-cranking
method or by employing
an electric motor.
Soft serve ice cream It's a commercial 1 40, 850
dispenser kitchen appliance used
to make soft serve ice
cream and other frozen
treats like frozen yogurt.
 The machine consists of
a hopper for holding the
mix, a freezing cylinder
for churning the mix and
a dispenser for serving
the final product.
Beverage dispenser used to hold and 2 1,086
dispense pre-made
drinks, such as iced tea,
juices and lemonades,
or even mixed drinks!
Carbonator mainly used in fields 1 3, 745
requiring hot and cold
fluids to be precisely
pressurized, dispensed,
and dosed.
Syrup pumps are designed to 4 800
dispense flavoring
sauce.
Ice cream cone keeps cones fresh and 2 650
dispenser protected
Toppings dispensers features a clear 5 5,325
structure that offers
complete content
visibility for easy
identification of the
different toppings.
Soda glasses produced on a large 10 1,800
scale and used for
bottles, drinking glasses,
and windows.
Ice cream scoops used to easily transfer 5 500
ice cream into dishes or
cones, and can also be
used to keep other
foods from sticking to
spoons or ladles, while
cooking.
Ice cream spades perfectly designed for 3 450
leveling ice cream to
prevent ice crystals and
for scraping the sides of
ice cream tubs.
Chairs typically used to provide 12 2,388
support for the seated
person's body and arms
Tables used to organize data 4 2,000
 that is too detailed or
complicated to be
described adequately in
the text, allowing the
reader to quickly see
the results.
Children’s high-chairs a piece of furniture used 3 3,600
for feeding older babies
and younger toddlers.
Cash Registers used to calculate and 1 19,000
record sales and
transactions
electronically.
Menu Board a sign that displays the 3 3,567
items available at a
restaurant or other
foodservice
establishment.
Hand Sink a sink equipped with 1 3,288
potable hot and cold
water held under
pressure, used for
washing hands, wrists,
arms, or other portions
of the body.
Dish Washing Units a machine that is used 1 20,000
to clean dishware,
cookware, and cutlery
automatically.
Can Opener to remove the lid from a 2 400
metal can in a way that
prevents injury and does
not allow metal
shavings to contaminate
the can's contents.
Ice cream scoopers must be trained in food 1 15,000
handling techniques and
follow proper sanitation
protocols.
Ice cream maker responsible for creating 1 15,000
the highest quality ice
cream and ensuring the
ice cream is being
stored and rotated
properly.
Ice cream server provided excellent 8 96,000
service to customers by
 greeting them with a
smile and responding
quickly and efficiently to
their requests.
Effectively handled cash
register, including cash,
debit and credit card
transactions.

Sales Representative excellent verbal 4 76,000

communication skills,
ability to sell products
and services, customer
service skills and
persistence and
determination.

Manager need to be excellent 152,000

communicators, which
means maintaining
regular contact with
everyone on their team,
providing frequent
feedback, and delivering
rewards and recognition
for excellent
performance. Maintain
open and excellent
communication with
your employees.

Barista Experience in food and 4 60,000

beverage preparation or
customer service
preferred. Training and
willingness to continue
learning about food and
beverage preparation.
Exceptional listening and
communication skills.
Ability to walk, bend, and
stand for extended
periods. Availability to
work around peak hours,
including nights, early
mornings, weekends,
and holidays. A polite,
 engaging personality.
Commitment to
customer satisfaction
and service excellence.
Willingness to work as
part of a high-energy,
efficient team in a fast-
paced environment.

Others Other materials needed 10,000

for the business.
TOTAL 344, 965

VARIABLE COST
EQUIPMENT’S FOR DESCRIPTION AND UNITS COST
ICE CREAM SHOP USES
Cleaning Supplies removing soils, 5 1,500
germs, and other
contaminants to
help prevent the
spread of infectious
diseases and control
allergens, such as
dust and mold.
1-2 taste basics A rare sugar found in 2,000
fruits, brown sugar
and other foods, it
has low calories, non-
GMO verified and
great for people on
KETO diet or with
diabetes.
Flavors and extracts extracts are made 5,000
by drawing out the
oils of a showcase
ingredient and
infusing them into a
liquid base –
generally alcohol.
Food coloring used to improve the 3,500
appearance of the
products
Vanilla used to flavor ice 5,500
cream
Textures, gelling used to prevent 2,500
agents, stabilizers, separation in dairy
fibers and starches products and ice
cream
Emulsifiers and used in food 6,500
humectants processing to
improve the
stability, texture,
and appearance of
food products.
Sweet ingredient improve the texture 7,500
and sweetness and palatability of
the ice cream,
enhance flavors, and
are usually the
cheapest source of
total solids.
Water Bill Payment for the 5,000
usage of water.
Electrical Bill Payment for the 7,000
usage of electricity.
TOTAL 46,000

3. Balance Sheet
This is a statement of the financial condition of an enterprise at a given point in time
usually only a focus, quarterly, semi-annually or annually. It shows the owner how
money has been invested and the accrued profit or losses.

4. Break-even Analysis