Republic of the Philippines

Department of Education
Region III-Central Luzon
Schools Division of Bulacan
SALAPUNGAN NATIONAL HIGH SCHOOL
Salapungan, San Rafael, Bulacan

BUSINESS PLAN

MERCADO DE LA DILIMAN

In Partial Fulfillment of the Requirements for the

Academic Track, General Academic Strand

Santos, Angela I.

Junio, Harley David DJ.

Sanchez, Joren Andee T.

Alapide, Carlo G.

Ventura, Marialyn P.

Sta. Maria, Jhon Brent DC.

Torres, Jon Paul D.

Samson, Clarhenz N.

Santiago, Avelino I.
 CHAPTER I
EXECUTIVE SUMMARY

The concept of our business is like a small market, or what we called "Talipapa". Everything
that is sold in the common market will be sold together in one stall or in one place. Mercado de
la Diliman will offer fresh, cheap, and delicious food that will meet your expectations based on
your standards when it comes to buying meat, fish, vegetables, and fruits. Our business stands
out from other businesses because we always keep our products new and fresh, where their
nutrients are still present.

To increase sales and attract more clients, our business is anticipated to operate in areas with
a high population, numerous residences, and easy access to the road. The initial investment in
our company is 102,160.00 pesos.
 CHAPTER II

INTRODUCTION AND BACKGROUND INFORMATION

Quinta market Also known as Quiapo Market; it was established in the 19 th century during
the Spanish Colonial Period. Quinta Market was located in Manila City, and it originally only
catered to wealthy families that lived in Quiapo at that time. As time went by, many markets
were established and later called Palengke. The word Palengke is derived from the Spanish word
"Palenque" means palisade or stockade.

Palengke is a type of public market in the Philippines where people buy their needs. Palengke
are common throughout the Philippines. It comprises numerous stalls arranged in rows and
columns under a shared roof. Most of the time, the stalls are categorized based on the type of
product they sell. Many people believe that the palengke is a more convenient alternative than
supermarkets, where prices are fixed. Unlike supermarkets, haggling is a common practice in
Palengge. Yet, compared to a supermarket, Palengke is dirtier and more chaotic due to the place
being crowded all the time. Palengke are usually managed by the local government; however,
they have little control over the day-to-day management of individual stalls, including
commodity pricing. In this market, we are focused on the implementation of the mini palengke
that we are going to open in Barangay Diliman 1st. It is a makeshift palengke that serves as a
small market where you can buy your necessities, just like an ordinary palengke. Mini palengke,
however, only sells necessary products like food and daily-life items and won’t focus on other
things due to being a small business.

Our mission is to meet the needs of Barangay Diliman 1st residents so they won't have to
leave their barangay to acquire their daily necessities. We can make our business successful and
profitable for them.

Our Business Core Values:

 To always listen to our customers, employees, and employer.

 Be responsible and committed to the task and services.
 Always respect colleagues, customers, and even the people around the workplace.
 Always strive for the best outcome.
 Be a role model for your co-workers.

Our goal is to be a successful business that provides excellent customer service and
affordable products to our customers. The main objective of this business is to provide for the
daily needs of the residents of Barangay Diliman 1st and reduce the number of people who travel
outside of their barangay to fulfill their needs.
 CHAPTER III

ENVIRONMNTAL SCANNING

A. Industry Analysis

1. Politicolegal Factors - Taxes must be paid by our business to the municipalities of San Rafael
and Barangay Diliman 1st in order to raise capital and ensure the smooth operation of our
enterprise.

2. Economic Factors - Due to the inflation of goods that is currently happening in the
Philippines, there is a high chance that some of our products will experience increment of prices.

3. Sociocultural Factors - The Filipino consumer always prefers to buy their daily needs at a sari-
sari store or palengke rather than a supermarket. They want to save their money as much as
possible by haggling, which is only possible by going to the palengke and sari-sari stores. It is
part of the Filipino culture that we believe is going to affect our business as we apply the
characteristics of ordinary palengkes to ours.

4. Technological Factors - The technology used by businesses like ours in Barangay Diliman 1 st
is not so advanced, although there are some talipapa in Diliman 1 st that are using some
technologies, like portable ceiling fans to drive away pests, mostly flies, and doorbells to call
them when they are not there to sell. Our business, Mercado de la Diliman, will be using some
technology to lighten up the work of our workers, such as a meat grinder, a coconut automatic
grater, etc.

5. Environmental Factors - The residents of Barangay Diliman 1st usually leave their barangay
just to buy their daily needs because they don't have any palengke near them. This costs them
time and money for transportation. We think that our business will be their primary choice if it is
established.

B. SWOT ANALYSIS

SWOT Analysis (strengths, weaknesses, opportunities, and threats) is a way to analyze a

company’s performance and develop plans and strategies. Internal and external elements, as well
as present and emerging possibilities, are all evaluated. The SWOT overview of Mercado de la
Diliman is found below.
 STRENGTHS WEAKNESSES

 Capital stock: We've established and  Oversupply: This may affect the quality
and price of the product being sold to the
maintained a strong capital base.
public.
 Marketing: Aggressive and focused  Under-supply: Sales may possibly go
down due to a lack of supply that could
marketing campaign with clear goals and
fulfill the demand.
strategies.  Competitors can offer similar product
 Management team: We have wide quickly

experience in product and business.

 Healthy products
 Excellent quality

OPPORTUNITIES THREATS

 Easy to Reach: Our mini-palengke is  Disasters occur: Our mini palengke threats
located in an area that is within the reach come from natural disasters like typhoons
of the customers. and climate change.
 A stable revenue system: Causes our mini  Increase in price: The cost of raw
palengke to provide more jobs and materials is increasing due to various
opportunities to engage in earning factors like the oil price, carriage,
activities. inventory, and other costs.
 Competition: There are some competitors
in the Talipapa industry that have loyal
customers and good relation with other
business that buy from them.

C. TARGET MARKET ANALYSIS

The target market of our business (talipapa/mini market) is mostly all of the adults
in Diliman 1st , especially those who need fresh raw materials that can be found only on
the market.

D. COMPETITOR ANALYSIS

Our competitors are those who sell raw materials like vegetables, raw meat, and others
near the bypass at Diliman 1st, that have the same product as ours.
We have at least 2 competitors in Diliman 1st, where they also have a Talipapa Shop.
CHAPTER IV
 MANAGEMENT AND ORGANIZATION STRUCTURE

Management and Organization refers to the skill of gathering individuals on a common

ground to motivate them to work together toward a single, predetermined goal. It also ensures
that resources are used as efficiently as possible at work through careful planning and
management. Management and Organization helps to extract the best out of each employee so
that they accomplish the tasks within the given time frame.

The implementation plan is explained in this chapter. This chapter deals with the
organizational chart, organizational structure, key personnel, the workforce, support personnel,
goals, and objectives. Our vision and missions are to provide the residents of Barangay Diliman
1st their daily necessities by selling them our goods and products. By doing so, this will help
them save time, money, and effort. This will also be beneficial to our business, as we will
become the primary source for their needs and wants. Having an efficient and systematic
workflow is a must when starting a business; hence, organizing personnel is very important.
Furthermore, organizational charts and structures discussed how duties, responsibilities, and
allocating funds to different expenditures are allocated. All the components listed above are
accountable for the organization’s growth and survival by applying modifications and systems to
suit changing market demands and societal needs.

Company Name
 MERCADO DE LA DILIMAN

Logo

Address

DILIMAN 1ST, SAN RAFAEL, BULACAN

Organizational Chart
Organizational Structure
Job Analysis
 I. Job Identification
Job Title: CEO/OWNER
II. Qualifications
 Has an entrepreneurial mindset.
 Knowledgeable about starting a business.
 Ability to solve problems.
 Proven abilities in public speaking and communication.
 Leadership capabilities.
 Management abilities.
III. Duties and Responsibilities
 Assigning duties and monitoring business operations.
 Hiring, training, inspiring, and coaching staff to deliver attentive, effective
customer service; evaluating employee performance and offering constructive
criticism and training opportunities.
 Resolving disputes or staff and customer concerns.
 Watching store activities and making sure it is stocked and staffed
appropriately.
 Analyzing data and procedures to create better or more efficient procedures and
strategies.
 Setting and accomplishing financial and business goals.
 Keeping a neat and orderly workplace and making sure that signage and
displays
are appealing.
 Creating reports and delivering information to other people or higher-level
supervisors.
 Ensuring that employees adhere to corporate policies and practices.
 Other responsibilities for the business's general well-being and performance.

I. Job Identification
Job Title: Assistant Manager
II. Qualifications
 Depending on the business, an assistant manager may be in charge of many
different things. Some obligations include:
 As directed, assist the General Manager.
 Employers must be hired, trained, scheduled, and managed for daily activities.
 Create positive customer interactions and attend to customer service
requirements.
 Manage inventory, maintenance, purchasing, and other operational tasks.
 Create plans for increasing workplace productivity and goal attainment.
 Communicate with managers, clients, and staff.
 To fill in for the absent general manager (GM).
III. Duties and Responsibilities
  Coordinating, planning, and implementing strategy with the General Manager.
 Coordinating daily activities.
 Ensuring adherence to company policies.
 Establishing and managing schedules.
 Creating and establishing goals to increase business productivity.
 Ensuring that aims and goals are satisfied.
 Preserving a secure and orderly workplace.
 Conducting interviews and hiring new hires.
 Providing staff with training.
 Giving staff duties to complete.
 Managing, inspiring, and motivating staff.
 Bringing any issues or mishaps to the attention of top management.

I. Job Identification
Job Title: Finance Officer
II. Qualifications
 Create financial accounts, predictions, and reports on business operations.
 Ensure that all monetary and legal criteria are met.
 creating methods for financial reporting.
 Examine financial information and corporate procedures to find ways to keep
expenditures at a minimum or to cut them.
 To identify company possibilities and increase earnings, analyze market trends.
 Keep your knowledge of the financial system current.
III. Duties and Responsibilities
 Maintain thorough records of each daily transaction.
 Construct balance sheets.
 Process bills.
 Keep a record of the accounts payable and receivable.
 Financial data should be updated in internal systems.
 Publish financial reports on a weekly, quarterly, and annual basis.
 Match up bank statements.
 Be a part in financial audits.
 Monitor bank payments and deposits.
 Assist in creating the budget.
 Review and put in place financial regulations.

I. Job Identification
Job Title: Business Strategist
II. Qualifications
 Flexible and perceptive.
 Have a positive outlook.
 Have a strategy in place to bring about change and innovation in the
 organization
 The capacity to develop various tactics.
III. Duties and Responsibilities
 Working together with team members to create goals.
 Carrying out market analysis.
 Analyzing competition and looking for possibilities.
 Making and delivering strategic plans.
 Identifying and resolving client issues.
 Supporting corporate growth and technological innovation.
 Offer fresh products and services in response to the needs of society.

I. Job identification
Job Title: Public Relation
II. Qualifications
 Kind and courteous; good communication skills, written as well as verbal.
 Knowledge of the following group.
 Is skilled in what he does.
 High self-confidence.
III. Duties and Responsibilities
 Utilize leadership to execute.
 Develop product sales talk.
 Carry out the necessary actions.
 Adhering to safety and health regulations.
 Looks for opportunities.
 Keep track on media coverage and industry trends.

I. Job Identification
Job Title: Marketing Lead
II. Qualifications
 Must have knowledge in terms of marketing, business or related fields.
 Outstanding verbal and written communication abilities.
 Possess a marketing mentality driven by metrics and an artistic eye.
 Comprehensive understanding of marketing concepts and strategies.
 The capacity to sell goods and services is a requirement.
 Copy writing, design, analytical, and strategic thinking abilities are required.
 Have knowledge of IT, social media, and math, as well as influencing and
negotiation abilities and an attention to detail.
 Must be able to perform well under pressure, be adaptable in their work style,
and build good working relationships through teamwork.
III. Duties and Responsibilities
 Conduct market research, employing focus groups and customer surveys, for
instance.
  Keep customer databases current.
 Plan the efficient distribution of promotional items.
 Compose and edit marketing copy for print and web campaigns.
 Coordinate closely with internal or outside creative firms to create
advertisements and other marketing collateral.
 Assistance with marketing strategies, campaigns, direct marketing, and
advertising.
 Interact with target audiences and create and nurture client relationships.
 Raise awareness of and grow your marketing brand.
 Compile the findings of your market study, then choose and manage the
production's quantity and quality.
 Create, implement, and carry out organizational-wide strategic marketing plans.

I. Job Identification
Job Title: Supervisor
II. Qualifications
 Superior communication abilities.
 Precision and attention to detail.
 Dependable, honest, and has a good work ethic.
 Capacity to collaborate with others.
 A professional attitude and appearance.
 Initiative and leadership.
III. Duties and Responsibilities
 Running the work flow.
 Making and overseeing schedules for the team.
 Reporting to senior management and the head of the department.
 Assessing performance and offering feedback.
 Assisting in resolving conflicts and concerns among employees.

I. Job Identification
Job Title: Operation Staff
II. Qualifications
 Strong commercial sense.
 Acute knowledge of resource distribution.
 Microsoft Suite and other operational software expertise; experience creating
and modeling human resources.
 Skilled at making decisions and solving problems.
 Excellent oral and written communicator; meticulous.
 Responsible and proactive.
 Adherent to deadlines.
III. Duties and Responsibilities
 Oversee and control all day-to-day business administrative activities.
 Assist the chief executive officer with daily responsibilities and duties and
report to them.
 Check that company policies support and progress business goals.
 Map out, plan, and oversee projects strategically. sustain operational data
analysis.
 Create enhanced business functionality that boosts revenue.
 Speak with the Public Relations department to ensure that business procedures
are being followed.
 Provide staff with training on policies and procedures, and monitor their daily
work.
 Ensure that best business practices are followed throughout the whole firm.
 Keep an eye on product supplies.
 Preserve good client-vendor relationships.
 CHAPTER V
PRODUCTION PLAN

Production Plan is concerned with deciding in advance what is to be produced, when to

be produced, where to be produced, and how to be produced. It entails anticipating every stage of
the production process in order to prevent any issues or inefficiencies in the plant's functioning.
A production plan is a method for anticipating or visualizing each step in a lengthy list of
independent operations, ensuring that each step is conducted at the proper time, place, and
degree while also ensuring that it is completed as efficiently as possible. In other words, a
production plan entails planning ahead, detecting bottlenecks, and determining the procedures
required to guarantee a continuous and smooth flow of production.

This chapter's goal is to outline the product's specifications, including its characteristics
and method. Wherein, this further demonstrates the effectiveness of product planning as a tool
for organizations and enterprises to address long-term difficulties in the business environment, a
goal frequently attained by overseeing the product's life cycle. The discussion in this chapter
covers the following topics: identifying the product, its goals, distinctive characteristics, and
tactics; the preparation process (material requirements, sources of supply, selling procedure, and
logistics of distribution); and regulatory and other compliance difficulties. As a result, we'll be
able to clearly demonstrate, step-by-step, how the processes for the product that was delivered to
us may be marketed while utilizing our own tools, equipment, and resources.

Purpose of the Product

Mercado de la Diliman is a mini-palengke that sells daily necessities such as meat,
chicken, vegetables, fruits, and rice, but the main focus of this business is selling healthy food to
the residents of barangay Diliman 1st. We sell an affordable yet high-quality product that will
cater to the needs and wants of our customers. The purpose of our business is to help the
residents of Barangay Diliman 1st fulfill their needs, especially in food, without wasting their
time and money just to go to other palengke far from their barangay, hence our tagline, "Serving
fresh ingredients your way everyday!”.

Product’s Unique Features

The Mercado de la Diliman possessed the characteristics of a normal palengke, where
haggling and lending were commonplace and became a tradition or norm for the Filipino
consumers. Aside from that, we assured you that our products are affordable yet can be compared
to the products you will get at the supermarket.
Production Layout

RICE CASHIER
PORK
&
CHICKEN

SHE
LF

LIVE FISH
FRUITS AND VEGETABLES
ENTRANCE

Store Layout
Materials and Supply Requirements

The materials required in this business and their prices as well as sources are as follows:

Materials and Equipments Prices Sources

1. Rent 8,000

2. Pork 10,000 Supplier

3. Chicken 1,800 Supplier

4. Fish 1,000 Supplier

5. Vegetables 20,000 Supplier

6. Fruits 30,000 Supplier

7. Rice 4,800 Supplier

8. Weighing Scale 300 Public Market

9. Plastic 200 Public Market

10. Knife 300 Public Market

11. Chopping Board 400 Public Market

12. Freezer 15,000 Mall

13. Oxygen Pump 300 Online Shop

14. Fish Tank 1,500 Public Market

15. Folding Table 2,000 Furniture Shop

16. Organizer 2,000 Furniture Shop

Product and Process Control

This will indicate the procedure followed by personnel to run the entire business; it is a
step-by-step process to maintain the shop's or company's safety and protocols.

Here are the step-by-step instructions on how to start and open our business:

1. Find a place that we can rent to start our business.

 From recommendations and the social media marketplace

 Ask the local

2. Find a product supplier:

 From recommendations and social media

 Communicate with the supplier.

3. Purchasing of items and materials.

 Contribution of funds
 Allocating of resources
 Purchasing of materials and equipment requirements

4. Task management

 Assigning the tasks to workers

 Making rules and regulations

5. Quality Control

 Inspecting the product for defects

 Preparing for sanitation
 selecting varieties

6. Assortment of products or items.

 Putting the product on the shelves

 Make a price list after sorting the products.

7. Selling the product.

 Put a sign in front of the store.

 encouraging passing people to buy our products
Utilities

If a company's products aren't good or well-sourced, it won't be able to sell or grow. Here
in Mercado de la Diliman, even though we sell our products at really low prices, we assure our
customers that our products are of high quality. Because we believe that product quality can
affect a business's success, the shop will ensure that the items received from the supplier are of
high quality and checked by our staff before they are sold to the public.

Distribution Logistics

Talipapa/Mini Palengke are in demand this day because we know that food is very
important in our daily lives. Mini palengke/talipapa are affordable, and you can save a lot of
money on items compared to the supermarket.

Talipapa is a place where you can buy fresh fish, meat, meat products, vegetables, and
more. All the things you need to prepare a sumptuous meal are in this place. Talipapa sells wet
goods like pork, chicken, and, most of all, fish. It is a good place to find cheaper grocery items as
well as fresh fruits and vegetables.

Regulatory and other compliance issues

This business is a sole proprietorship, operating in Diliman 1st, San Rafael, Bulacan,
which allows the business to seek the mayor’s permission. For formality purposes, it is one of the
documents that the business needs. It verifies the business compliance with the requirements of
the documents, which can be issued by the stated municipality or mayor.

We are all aware that rules and regulations are typically always evident and must be
followed in all businesses. By protecting the employees, you can also protect the business;
therefore, these rules and regulations protect both. The workplace is made more comfortable and
pleasant when employees follow the rules and guidelines that regulate their conduct. The work is
done in a well-organized manner according to the established regulations, and organized work
always results in the expansion of the business.

Company Policies

Policies are a crucial component of any organization because they serve as a roadmap for
day-to-day activities. They identify the key activities, offer a general strategy for decision
making on how to handle problems as they arise, and ensure that everyone is clear on the
expectations for specific actions.

POLICIES OUR COMPANY SHOULD FOLLOW:

HEALTH AND SAFETY PROTOCOLS:

 If the employee is sick,they must inform the manager or whoever is available on site
and create a letter for leave.
 Staffs must wear a hair net and plastic gloves to prevent getting hair or bacteria on the
products.
 Staffs are required to sanitize and clean themselves before and after they do their work.
 The workplace is required to be cleaned every working day to prevent pests from
infesting it.
 Employees are required to wear face masks inside the workplace.

WORKPLACE PROTOCOLS

 Clean the workplace before and after your shift.

 Always arrives early

 Stay focused during your shift.

 Avoid using your cellphone or other things that cause distraction

 I always wear a uniform.

SECURITY PROTOCOLS

 The belongings of the employees and the employees themselves must be inspected and
checked before leaving the market.
 Customers are not allowed to bring any type of bag into the market.
 The manager, assistant manager, and other personnel involved with the private files or
forms of the company are the only ones allowed to inspect it.
 Stealing, hiding,and sharing private files or private conversations inside the market are
forbidden.
 Private information must not be taken or given by anyone inside the market.

RULES AND REGULATIONS

(Rules and Regulations for Employee Management)

 Employees shall not steal or cheat from the company or customers.
 Employees must arrive early or at 5 a.m. sharp at the workplace.
 They shall not be late.
 Employees must respect the person who is above their position.
 Employees must treat the customer respectfully.
 Employees must always remember that the customer is always right.
 No valid excuse, No Absent
 CHAPTER VI

MARKETING PLAN

Market Plan is the process of conceptualizing, pricing, promoting, and spreading your
ideas, products, or services to meet the demands of certain customers or organizations. It is an
essential tool for raising awareness, bringing in prospective customers, and creating enduring
connections. Marketing, when done correctly, may assist you in boosting sales and establishing
your edge over the competition.

This chapter indicates different factors that should be considered when venturing into
business. Overlooking the organization’s growth or life cycle along the way means considering if
the business is doing well, addressing what the business lacks, minimizing risks, and capitalizing
on opportunities for success to the greatest extent possible. This follows in identifying the brand,
product, price, and promotion. Furthermore, this market plan will guide and act as the soul of the
business's innovation through time while taking part in society as a provider of one of the
community’s demands.

Market Analysis

Market analysis helps businesses establish strategies for effective marketing and sales
techniques. A company’s target market is its core customer base, or the demographics of
customers most likely to buy their products or services. The majority of our customers will be
from Diliman 1st, San Rafael, Bulacan; however, nearby areas like Salapungan and Mabalas-
balas also have the privilege of purchasing items in our Talipapa shop.

Demand and Supply Analysis

According to the survey we did, the components in the daily dish are what the people of
Diliman 1st want to see before everything else. People today prefer affordable but still healthy
and fresh meals since they are aware of how difficult it is to make money.

We pledge to use our best efforts to provide them with daily service of our fresh goods.

Competitor’s Analysis

Competitor analysis assists us in identifying our product's unique value proposition and
what differentiates it from the competition, which can then be used to guide future marketing
efforts. A competitor analysis is used to understand your competitors' strengths and weaknesses
in comparison to your own, as well as to identify market gaps. A competitor analysis is important
because it will assist you in determining how to improve your own business strategy.

The following are our competitors:

 Sari-sari stores that are located in barangay Diliman1st, although they are limited in
product such as fish and meat products. They are still considered a competitor because
they sell daily necessities.
 The supermarket can also be our competitor, as some people still prefer going to fancy
supermarkets to buy their needs.
 Palengke are also our competitors due to the fact that the majority of residents are used to
going to the palengke to buy their needs.

Product

FISH PORK CHICKEN VEGETABLE FRUITS RICE

Tilapia 1. Liempo 1. Thigh 1. Cabbage 1. Apple 1. Jasmine
2. Kasim 2. Wings 2. Carrot 2. Lemon 2. Dinurado
3. Ribs 3. Breast 3. Ampalaya 3. Ripe mango 3. Sinandomeng
4. Pata front 4. Drumstick 4. String beans 4. Melon
5. Pige 5. Whole 5. Cauliflower 5. Peras
6. Porkchop 6. Leg 6. Broccoli 6. Watermelon
7. Bopis set quarter 7. Squash 7. Pineapple
8. Tenga 7. Liver 8. Radish 8. Banana
8. Feet 9. Potato 9. Avocado
9. Balunan 10. Sayote 10. Grapes
10. Neck 11. Eggplant 11. Singkamas
12. Lady 12. Mangosteen
finger 13. Lanzones
13. Pechay 14. Rambutan
14. Pipino
15. Lettuce
16. Kangkong
17. Sibuyas
18. Bawang
19. Luya
20. Kamatis
21. Siling
 panigang
22. Red/Green
Bell pepper
23. Calamansi
24. Chili
25. Pakbet Set
26. Chopsuey
Set

Price

FISH PRICE
Tilapia 120.00

PORK PRICE
Liempo 210.00
Kasim 210.00
Ribs 195.00
Pata front 195.00
Pige 180.00
Porkchop 190.00
Bopis set 160.00
tenga 120.00
 CHICKEN PRICE
Thigh 160.00
Wings 155.00
Breast 150.00
Drumsticks 160.00
Whole 210.00
Leg quarter 160.00
Liver 180.00
Feet 130.00
Balunan 155.00
Neck 145.00

VEGETABLE UNIT 1/2 1KG

Cabbage KG 85.00 130.00
Carrot KG 60.00 110.00
Ampalaya KG 70.00 130.00
String beans TALI 50.00 -
Cauliflower KG 85.00 130.00
Broccoli KG 130.00 240.00
Squash KG - 80.00
Radish KG 55.00 100.00
Potato KG 75.00 130.00
Sayote KG 55.00 100.00
Eggplant KG 75.00 130.00
Lady finger TALI 25.00 -
Pechay TALI 25.00 -
Pipino KG 50.00 100.00
Lettuce KG 95.00 180.00
Kangkong TALI 25.00 -
Sibuyas KG 55.00 100.00
Bawang KG 100.00 170.00
Luya KG 130.00 230.00
Kamatis KG 55.00 110.00

FRUITS UNIT 1KG

Apple PIECE 25/Piece
Lemon PIECE 40/Piece
Ripe mango KG 180.00
 Melon KG 100.00
Peras PIECE 25/Piece
Watermelon KG 120.00
Pineapple KG 100.00
Banana KG 100.00
Saba KG 110.00
Avocado KG 120.00
Grapes KG 290.00
Singkamas KG 80.00
Mangosteen KG 95.00
Lanzones KG 190.00
Rambutan KG 190.00

RICE UNIT PRICE

Jasmine KG 150.00
Dinurado KG 55.00
Sinandomeng KG 50.00

Marketing and Sales Strategies

Marketing strategy refers to a method or plan for reaching your target market, effectively
selling your goods or services, and helping the company engage or introduce your business to its
clients effectively. A successful market strategy will lead to positive results for the business.

Below are the different types of marketing strategies we sighted available.

Online Marketing - Our company will make a social media page to promote our business,
advertise the fresh products that we sell,and post the basic information about our company, such
as our address, promotions, and events.

Relationship Marketing - Loyal consumers of the Mercado de la Diliman will receive free gifts
on Christmas or New Year's and a loyalty card that they can use for discounts.
 CHAPTER VII

FINANCIAL PLAN

Financial planning is a step-by-step approach to meeting the company's or organization's

goals. A financial plan is the process of estimating the capital required and determining it’s
competition, wherein in this process happens the framing of financial policies in relation to
procurement, investment, and administration of funds of an enterprise.

This chapter discussed the projected financial structure and support of the business with
the given list of expenditures for materials, equipment, and supplies. Mercado de la Diliman
needed a proper and well-planned financial statement to back up expenses and have a
contingency plan. Further contents of this chapter are the start-up cost requirements and the
break-even analysis. One of the organizational goals of Mercado de la Diliman is to provide a
business or firm with a purpose: environmental appreciation. Herein, we will ensure that there
are adequate funds and a reasonable balance between the outflow and inflow of finances so that
stability is maintained.

Start-up Cost Requirements

 EXPENSES COST

Rent (1month) 8,000.00

Pork (10kg) 10,000.00

Chicken 1,800.00

Fish (10kg) 1,000.00

Vegetables (26 types) 20,000.00

Fruits (14 types) 30,000.00

Rice (3;50kls) 4,800.00

Weighing Scale (1) 300.00

Break-even Analysis
Plastic (5) 200.00

Knife (1 set) 300.00

Chopping Board (2) 400.00

F – Fixed Freezer (1) 15,000.00 cost

P – Price Oxygen Pump (1) 300.00 per unit

Fish Tank (1) 1,500.00
V– Variable
per unit Folding Table (4) 2,000.00

x – unit to Organizer (2) 2,000.00 break-even

Labor cost (8) 5,560.00

Fixed cost
TOTAL 102,160.00

Selling price-
Variable cost

PRODUCT PRICE MARK UP BREAK-EVEN

Apple simla 150.00 170.00 11

Apple Fuji 230.00 265.00 9

Green Apple 55.00 80.00 12

Mangang Hinog 95.00 120.00 12

Pakwan 35.00 50.00 21

Bawang 100.00 130.00 11

Sibuyas na Pula 90.00 130.00 8

Sibuyas na Puti 80.00 130.00 11

Luya 140.00 165.00 21

Talong 60.00 80.00 16

Kamatis 60.00 70.00 31

Pechay Baguio 120.00 140.00 16

Carrot 80.00 100.00 16

Sayote 35.00 60.00 12

Kamote 30.00 40.00 31

Okra 90.00 130.00 8

Buong Manok 110.00 150.00 8

Hita 110.00 130.00 16

Drum Stick 110.00 150.00 8

Pak-Pak 140.00 160.00 16

Pitso 110.00 130.00 16

Paa 70.00 100.00 11

Atay Balun 120.00 140.00 16

balunan

Liempo 310.00 330.00 16

Special Ribs 310.00 330.00 16

Lomo 310.00 330.00 16

Pigue 280.00 300.00 16

(SKINLESS)

Pigue 260.00 280.00 16

Buto-Buto 230.00 250.00 16

Buntot 210.00 230.00 16

Pork Chop 240.00 260.00 16

Pata Front 210.00 230.00 16

Mask 190.00 210.00 16

Ulo Buo 200.00 220.00 16

Pata Hind 190.00 210.00 16

Atay 190.00 210.00 16

Balat/Taba 90.00 110.00 16

Bulalak 90.00 110.00 16

Baga 90.00 110.00 16

Bituka 80.00 100.00 16

Isaw 80.00 100.00 16

Biyas 70.00 90.00 16

Bungo 60.00 80.00 16

Tampalin 10.00 30.00 16

Tilapia 100.00 120.00 141

Jasmine 130.00 150.00 16

Dinurado 40.00 50.00 31

Sinandomeng 45.00 55.00 31