I. Company Overview

A. History of the Business

Mrs. Dolores Bienvinuto started her chakoi making business together with her husband in

1999. Chakoi is a bread-like product but thicker and harder with little amount of sugar around

it. It is considered to be good snacks. Mrs. Dolores inherited this kind of business to her

parents. In fact, she is the only one among her four siblings who followed her parents foots

steps. This was the way Mrs. Dolres’ parents raised its family. Unfortunately, due to their

economic conditions, gaining profit out of selling chakoi was not enough for them to finish

their studies. So selling chakoi was the only option of Mrs. Dolores and her husband saw as

their possible source of income. The Bienvinuto couple had five children. Same as with Mrs.

Dolores’ parents, this was also the way of their living. They were able to send their children to

school. Their own capital was not enough to sustain the small business. They owed money to

others just to support the business and the family.

Their starting capital way back was only P100. The commodity prices then were not high

compared to now. Their residence is nearby the store. Their business was located in Bgy.

Haring, Canaman, Camarines Sur, in front of Mormons Church, left side corner of Rj Village

entrance way. Until now, they are still there. The business was small until today. However,

chakoi is not the only product they offer, they also make Filipino well known snacks like

baduya, which is a flesh of banana fruit drenched in batter and then fried in cooking oil, toron

which consists of a plantain wrapped like a spring roll and then deep fried and banana que, a

deep fried sugar coated banana. Their business can be considered as small. They only have a

push cart serve as their selling store. According to them, they used to also make “loglog” and

“goto”. However, it did not last because of smoke and dust that were coming from cars along

the high way.

B. Mission and Vision

Mission:

The mission of Cha Dolor’s Chakoy is to give delight to the people of Camarines Sur by

providing the sweet taste of fried bread during afternoon snacks.

Vision:

Cha Dolor’s Chakoy envisions itself as the leading fried bread manufacturer and supplier

in Camarines Sur to both its branches and distributors, making it the market’s choice for snacks.

C .Organizational Chart

Cha Dolor’s present Organizational Structure is simply managed by Mrs. Dolores.

Mrs. Dolores BienvinutoManager

Mr. Ricky Bienvinuto Mixer

Mrs. Dolores BienvinutoCook

Mr. Ricky purchasing of raw materials each day then mixes the flour for preparation. Mrs.

Dolores then cooks the prepared of the business.

D. Job Description

The business is owned by Mr. and Mrs. Beinvinuto. The couple does all the tasks, budget

their capital, and purchase raw materials needed in making chakoy. Mr. Ricky Bienbinuto

buys all of the materials like, sugar, salt, oil, flour and yeasts in downtown Naga. The couple

does everything in the business, from purchasing of raw materials needed for the day, to

processing, cooking and selling the finished product to the public.

E. Location Map

II. Enterprise Background

A. Product and Service Design

Nature of the Enterprise

Cha Dolor’s Chakoy is a family-owned enterprise that manufactures fried. Founded by Mr.

Ricky and Mrs. Dolores Bienvinuto. Chakoy, as we call it in Bicol, is Shakoy in Cebuano,

Butchi in Tagalog, and Fried Dough in English. Chakoy is one of the most favorite afternoon

snacks or merienda in the Philippines, and Naga City is no excuse for this. One can find it being

sold outside schools, market, stalls and terminals. Its main ingredients are namely flour, yeast,

and sugar. There are different varieties of Chakoy. For some, they put some coconut filling

inside it. But the common variety has no filling. They’re simply sprinkled with sugar. Chakoy is

a Filipino-made a Doughnut.

Ingredients:

2 cups all purpose flour

1 Tbsp rapid rise yeast

½ tsp salt

Water enough to make soft dough

1 cup oil

½ cup white sugar

Process Flow Chart:

Preparation:

1. in a bowl, mix flour, salt and yeast.

2. Add enough water and mix thoroughly to form soft dough.

3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.

Melting down the sugar, yeast and salt with water by stirring

Stirring and mixing with flour

Purchase Materials

Prepare for the materials

and ingredients.

Steam for 2 hours

Slicing the output according to different sizes

Cooking and deep frying

Putting sugar on chakoi for flavoring

Finish product

and ready to

sell

4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.

5. Let it rise for 1 hour or until the size is doubled.

After an Hour:

1. Heat oil in a deep pan. I used wok! If you have a fryer the better.

2 Drop chakoy one at a time.

3 Cook each side until brown.

4. Drain, and sprinkle with sugar.

5. Punch down dough, knead on a floured surface and form into a log.

6. Cut into pieces, 1-1/2 inches long.

7. Roll each piece into a long stick as thick as your finger.

8. Twist.

Dimension

Consumers:

Here’s the Market definition of Cha Dolor’s Chakoy.

Consumers Consumers’ Basic

Information

Reason for Buying

Students Male and Female ages 6-12 These students are hungry

grade school enrolled in

Central I & II

Elementary School.

during their afternoon

recess and after dismissal.

Parents Male and Female ages 25-

50 Parents who would

fetch their kids enrolled in

Central I & II Elementary

School.

Parents are hungry after

waiting for their kids’ 1:00

– 4:30 afternoon class.

Canaman,

Magarao and Calabanga

Residents

Price Range

1 pc. Of Chakoy = P5.00

B. Capacity Planning

The business produces 5kg of Chakoi a day which is equal to 350 pieces. The ingredients

include 1kg of flour, 1 teaspoon of yeast, 3 tbsp. of salt, 2 glasses of water and 1/16kg of sugar

and frying oil. They get these ingredients from TH Grocery Store in Downtown Naga, it is

located along LCC Grocery Store. They have been getting their supplies from this store ever

since they started. Their capital for the business was only P100. Considering that their business is

only small, they are labor intensive for the use of machineries is clearly irrelevant.

In a day, it takes 2-3 hours to produce Chakoi. They mostly produce the chakoi at their

house and bring it to their stall ready to fry. Their budget for the raw materials is P500 which at

the end of the day gets doubled.

Break-Even Analysis

Table A:

Chakoi Per Day

FC 500

R 5

v 2.50

Qbep 100 pcs.

Computation: FC / R-v

= 500/5-2.5

= 100

Table B:

Chakoi Per Week

FC 3000

R 5

v 2.50

Qbep 1200

Computation: FC / R-v

= 3000/5-2.5

= 1200

Table C:

Chakoi Per Month

FC 12000

R 5

v 2.50

Qbep 4800

Computation: FC / R-v

= 12000/5-2.5

= 4800

Table D:

Annual

FC 144000

R 5

v 2.50

Qbep 57600

Computation: FC / R-v

=144000/5-2.5

=57600

Production Schedule

Sun Mon Tue Wed Thur Fri Sat

6:00

7:00

8:00

9:00

10:00 Market Market Market Market Market Market

11:00

12:00 Mix Mix Mix Mix Mix Mix

1:00

2:00 Fry Fry Fry Fry Fry Fry

3:00 Fry Fry Fry Fry Fry Fry

4:00 Sell Sell Sell Sell Sell Sell

5:00

6:00

Legend

No Production

Determinants of Effective Capacity

Facilities

Their facilities are located at the left side of RJ Village entrance, in front of Mormon’s

Church. It is work area is just right for the preparation of Chakoi, since it is already prepared in

their house before going on the selling place and only needed to be fry. The push cart serves as

their food stall to sell their products and only few types of equipment are needed to product

Chakoi; the prepared dough of Chakoi, frying pan, Kitchen Clip used to shape Chakoi, strainer,

Shansi, coal, and a mini cooking fire stove.

Products and Services Factors

Their business only offers limited products and only sells it for a certain period of time.

Chakoi is a food made for “merienda”, and it is being sold in the afternoon from 3-6pm as their

selling period. Since it is a limited products it is easier to prepare because their concentration is

only for preparation of the products, thus it leads to greater capacity to produce more Chakoi.

They are able to produce 350 Chakoi per day from 3-6pm. There prices are fixed since their

products only needed fewer raw materials and ingredients. It ranges from 2-10 pesos, it may vary

according to size but literally they sell chakoi for P2.00 per piece.

Process Factors

The products quality and quantity is affected if their will have errors in preparation of the

product, it may vary in terms of the measurement of the ingredients, cooking time and skills. In

terms of the process in their business they try to avoid rejected products by monitoring the

procedures on how to prepare and cook Chakoi. Since their business is running for twelve years

they know now the exact amount and has a greater experience in the preparation of their

products, but they still monitor their preparation to avoid more losses.

Human Factors

The owners are the workers of the business since it is only a simple procedure in

preparing the product it only requires a skill in cooking and since the owner’s family business is

also Chakoi, they learn the skill and experience in running the business from them. They don’t

need a lot of employee to prepare the food because their family is the ones who also operates

business.

Policy Factors

Their only policy is to monitor always the production of Chakoi to maintain quality and

the freshness of the food. Another thing to monitor is the time in preparation of the product,

measurement of the ingredients, and budget money into making the Chakoi.

Operational Factors

They scheduled all the transactions from the seller of the raw materials; they make sure

that they already have enough supplies into making the products and also had reserve ingredients

to avoid delays in the operations of production of goods. If ever there will be a problem in

purchasing the raw materials they will still have inventories to operate their business.

Supply Chain Factors

If they will have 350 pieces of Chakoi, they must maintain a good relation to their

supplier that will be able to meet the targeted production of goods. They are also planning to

increase their production of goods, to meet that quota they must address it to their supplier in

order to get an increase into their raw materials, so that suppliers also know the exact amount

supplies that they need in production.

External Factors

Since, they fry Chakoi near the highway; there is a possibility that the prepared dough of

the product may acquire bacteria. But to be able to eliminate the bacteria they seal the prepared

though then it is placed in the stainless steel tray and store in a steel glass container. When the

customer buys the product, the Chakoi is placed in the banana leaves and sealed in a plastic bag

to preserve the heat of Chakoi before eating.

C. Equipment Selection and Facility Layout

Layout of Equipment

The layout of the facilites for our chosen Business requires a simple yet effective setting.

They only need 4 equipments for their business to produce Chakoi. First of, they need a Basin

which holds the ingredients of the Chakoi together and this is where they mix it all together.

Next is the frying pan, wherein they put the oil which fries the Chakoi. They also need the

Kitchen Clip, this is used so that they can handle the hot Chakoi from the Frying Pan to the

Strainers. The strainers are used to decrease the amount of oil covering the Chakoi. This also

prevents any unwanted flavors coming from the oil.

Equipment Needed

Steamer

Glass Box

Basin Strainer

Frying

Pan

Frying Fan

Strainer

Basin

Location Decision

The business address is Haring , Canaman, Camarines Sur. Its exact location is in

the intersection of the provincial road and the road going to RJ Village. The stand of the

chakoy business is located in front of a Catholic Church and it is adjacent to the church of

Mormons. The location of the business depends on their target market. It is a strategic

location where it can catch a lot of customers of different variety and lifestyles. At first

the customers are the people residing at RJ Village who are working and studying at

Naga City. Because of the good selection of location, the other sets of market got their

sympathy. The people who attend the masses of the two churches near the stand patronize

the chakoy and other products offered by the business. The location is also accessible for

those who travel that the stand is located along the provincial road connecting Naga City

to North. The location also contributes for the accessibility of the raw materials and the

transfer of the tools used for producing the products. Since the location is along the

provincial road, it is only a ride to the store where they buy their raw materials for the

chakoy. The house of the owner, where they keep their tools, is near to the location. The

owner and the helpers can easily go to the stand where the latter is only walking distance

from their house.

IV. Recommendations

Company Logo:

The company Logo is a splat design depicting the raw flour during the production stage, giving it

an embossed design.

The company name is visible at the top of the product name.

Company Name:

The group decided to choose Cha Dolor’s Chakoy as Mrs. Dolores Bienvinuto’s company name.

Business name is important for it establishes business identity for it to be really known in the

market.

Cha in Bicol is Madam/Ma’am in English. This word is commonly used to call female vendors

in Camarines Sur.

Dolor is the nickname of Mrs. Dolores Bienvinuto, proprietor of the business.

Chakoy in Bicol, is Shakoy in Cebuano, Butchi in Tagalog, and Fried Dough in English.

We recommend that Ms. Dolores register this business name with the Department of Trade and

Industry (DTI).

Additional Flavors:

Initially, we recommend Cha Dolor’s Chakoy make Chocolate-Flavored Chakoy. This has been

done in other places in the Philippines, but has not been introduced to Category C of the Market

Segment.

Cha Dolor’s Chakoy can take it from here when it comes to creating and innovating new flavors

for the Chakoy.

Display Rack:

At present, Mrs. Dolores is using clear plastic and wood frame to display her newly fried chakoy.

We recommend her investing on glass and aluminum display rack for more visible and clean

freshly fried chakoy.

Food Cart:

We recommend that Cha Dolor’s Chakoy make a more visible and attractive food cart. This cart

looks native but affordable and clean.

Packaging:

We recommend Cha Dolor use brown paper bags (size 5) for more presentable and environment

friendly packaging.

Organizational Structure:

Since Cha Dolor’s Chakoy does not have a clear Organizational Structure, so we provided them

this workable Organizational Structure

Job Description:

Since Cha Dolor’s Chakoy does not have a clear Job Description, we provided them with this

simple yet detailed Job Description.

Mrs. Dolores Bienvinuto

C.E.O.

Manages all the affairs of the business

Mr. Ricky Beinvinuto

VP- Purchasing

Goes to the market to buy the materials as

all the machineries needed by the business

Mrs. Dolores Bienvinuto

VP- Finance

Keeps the books of the business

Mr. Ricky Bienvinuto

VP- Operations

In charge of the entire production process

Mrs. Dolores Bienvinuto

Cook

In charge of frying chakoy.