Republic of the Philippines

Tarlac State University

College of Business and Accountancy

Department of Entrepreneurship

Tarlac City

1

SISIG PA!

COMPANY

PRESENTED BY:

JEMARIE BASANGAN

ABRAM JEHIEL RAZON

PRINCESS SARAH PAGADUAN

JUSTINE CHRISTIAN CASTILLO

JOYCE PALONGA

RACHEL ANN CABRERA

JENALYN CASTRO

REGINE PAULINE RAMILLO

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I. Executive Summary

As far back as the American colonizers stayed in Pampanga and Tarlac for some part,

the Kapampangans are into food business, a la carte, serving Pinoys and Americans in

carinderias and stalls along what is now known as Jake Gonzales Boulevard up to Glaciano

Valdez Street which points to the old PNR station in Angeles City. A popular name in sisig,

Aling Lucing’s, even started and still continues to maintain a restaurant there.

While the early American’s notion that the hamburger came from slaughterhouse

scraps but was later given a new reputation via the food assembly-line system, the sisig has a

similar story to tell until it was reinvented. Served at perched or charred black stalls in

Angeles, sisig eventually evolved into a food court specialty in malls in terms of serving.

This trend still continues today until the recent years where people gather and share

beverages because the idea of eating out for fun was afforded to the middle-income folks.

In today’s highly competitive environment, it is becoming increasingly difficult to

differentiate one fast food outlet or one food stall from another. Tarlac City has become a

model metropolis for our province’s new economic boom. With more or less a hundred

thousand visitors daily, students, workers, professionals mainly from neighboring towns,

Tarlac City’s food retail sector is probably the strongest in the province and ChamPreneurs’

Sisig sipa shall soon become a part of the consumers’ daily lives.

Positioned in the busiest areas and places frequented by the students, the working

class and even the commonest individual you can imagine, this neatly-built colorful and well

staffed stalls shall initially operate in Tarlac City. The location of its food preparation and

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storage plant must of course complement the stalls in order to provide fresh products and

swift supplement of products for its stalls should the need arises.

The product, initially thought of to be of the popular pork sisig wrapped in edible

food wraps made out of rice flour, shall also serve different variants that will be described in

the succeeding parts of this literature.

Sisig Sipa, the name thought of by the product and company proponents rose out of

an idea that if a customer liked what he tasted, he or she will crave for more. While other

products bank on a name as common as Mang Kanor, Aling Petra and the likes, probably

because its owner is Nicanor or Petra, and then puts on a maxim or a tag: The Name You Can

Trust!—the proponents chose the maxim or tag instead as its company name.

Here in the Philippines as in the US decades ago, a stand which sells hotdogs

relatively known in Europe to be frankfurters did stall-naming practice like we did decades

ago. Name a stand after its owner and labels it HOTDOGS or BURGERS. They have yet to

realize the value of a name and the catchy-ness of a name as an effective tool for marketing

—until the 90’s came.

“A good product name or concept name invites you to use it” (or in this case, eat it),

www.globrands.com tells the netizens.

It further says:“The best product names make the products stand out in their own

distinctive way. Investing time to develop the best product name saves companies significant

resources when communicating going forward.”

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This dot com company alleges that it developed countless product names,

like Actimel, Senseo, Thalys and I Saw It First. A little creative thinking and it will lead

you to words like: active smell, sense-oh, daily or dailies. The latter needs no explanation.

“In daily use, the best product names are not just practical and deliver a message,

but they are interesting, enticing: for easy use everywhere from an agenda to being jotted on

the back of your hand. For the radio to the store shelve to a business magazine.

Moreover, the choice for a product name is a strategic one. The name influences how

a brand may develop in the future.

Product names add meaning to the supplier’s brand. They also interact with other

brands, both from the same brand portfolio and from other suppliers.

This context often provides interesting opportunities to maximise the effectiveness of

your communication while using a minimum of language.”

Aside from providing a carefully-selected name for marketing considerations, the

proponents carefully considers that its product, as tasty as it is, will be safe, of high quality

and free of food contaminants.

Food contamination refers to the presence in food of harmful chemicals and

microorganisms which can cause consumer illness. Chemical contamination of foods, as

opposed to microbiological contamination, that can be found under foodborne illness is a

separate issue, that this company will address through clinical testing prior to product

launching.

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While food vendors rely on their senses of smell and taste to assess the quallity of

their products, this company shall employ medical technology to measure the shelf life of the

Sisig Sipa.

While sometimes, the impact of food contaminants on consumer health and well-

being is often apparent only after a few hours it can also affect them outright. Prolonged

exposure to an open environment can alter Sisig Pa’s state and the product proponents are far

from contemplating on the use of heavy preservatives. Benzoate (BHT, BHA) in order to

prevent fats from the pork meat from becoming smelly is said to ultimately cause asthma,

rhinitis or affect estrogen levels, while Brominated Vegetable Oil (BVO) to enhance the

citric flavor of calamansi, a prime flavoring of the sisig was found to cause an increase in

triglycerides and cholesterol, damage the liver, testicles in men, thyroid, heart and kidney.

This plan is prepared to obtain capital contributions from shareholders in order to put

up a location for the initial launch of this concept. This will allow Sisig Pa to successfully

operate in the soonest possible time. The initial capital investment will allow Sisig Pa to

provide its customers with a value-for-money, unique food experience through the creativity

of its founders.

Among other things, it also aims to establish a successful and highly notable presence

in the local food stand industry and expand into a number of outlets in the shortest time

possible and grow into a franchise even in neighboring cities.

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II. Introduction

Kapampangans and their restaurants have been around for decades now. They have

established a name for themselves in the field of restaurant business for their somewhat

inherent flair in providing good food.

Today’s world, considered by modern poets as ‘life in the fast lane’, needed

something better. The idea of eating out for fun could not be fitted to a new lifestyle that

today’s world has brought. Imagine a working guy that craves for a sisig but could not afford

to do so, because he or she needs to fall in line, order and spend valuable time sitting and

enjoying his favorite sisig... A student in a hurry for he needs to read a chapter or two in the

school shed to prepare for an exam... Bananacue? Eggballs? Day-old? Kikiam? The ponder...

‘Wala na bang iba? ‘Kakasawa na.’

They deserve better. They deserve a SISIG.

This company which shall be known as Sisig Sipa, a fingerfood product provider in a

neat and colorful fixed or partially mobile stalls which shall be manned by naturally

courteous and well-trained staff shall establish its food preparation and storage plant in the

Heroes Park, at the back of the University canteen of Tarlac State University. The choice of

the name ChamPreneurs is best described in the earlier and succeeding parts of this business

plan while the choice of the location of its plant was carefully considered by the proponents

of this business to ensure that only the choicest raw materials will be prepared by the food

preparers, with respect to the proximity of other needs pertinent to its operation and the

location of its stalls and soon-to-be sattellite stalls.

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The name and address of the proponents are as follows:

Name Address Contact numberJemarie Basangan Brgy. Culipat, Tarlac City 09096132458Rachel Ann Cabrera San Isidro, Lapaz, Tarlac 09212394139Justine Christian Castillo Brgy. Sinait, Tarlac City 09483803896Jenalyn Castro Brgy. Dalayap, Tarlac City 09124091786Princess Sarah Pagaduan Buenlag, Gerona, Tarlac 09123535479Joyce Palonga Cruz, Victoria, Tarlac 09302138718Regine Pauline Ramillo Brgy. Sepung Calzada, Tarlac City 09096122769Abram Jehiel Razon Lomboy, Lapaz, Tarlac 09159490027

Sisig Sipa will be positioned as a local foodstall company through a unique and

innovative approach towards presenting the traditional ‘sisig’, commonly served in plates and

on the table — into a snack-type fast food, to be consumed while standing still or on the go.

Sisig Sipa will entice everyone to tell their friends and acquaintances about a tasty

and innovative product offered in easy-to-lug-around and environmentally-sound packs at a

friendly-staffed and neatly-presented food stand, with an array of “Sisig SipaTM” variants,

and of course, a variety of refreshing beverages.

Sisig Sipa, a partnership(see Appendix B), is established by a group of young

entrepreneurs out of a desire for ‘sisig’. A dish allegedly invented when the Americans from

Clark Field (then, Fort Stotsenberg) slaughtered pigs for their meat while disposing of its

head because they thought to have no use of it. An enterprising ‘Kapampangan’ cook, so

they say, kept these seemingly useless pigs’ heads, cleaned them up, de-boned them, broiled

them and chopped them to thin strips, added some liver and seasoned them with calamansi

and chili. Thus, the famous sisig.

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In every culture and society, there will always be a sub culture on food – you have the

traditional, the fusion and the high brow.

Filipinos are known to enjoy the average three meals a day plus desserts or “merienda”

as most Filipinos call it. One of the qualities that Filipinos possess is their ingenuity to make

up almost anything into something new, creative yet cost-sufficient, including food. People of

other countries may prefer dining and eating pizzas when hunger pangs strikes. Filipinos on

the other hand race to the streets to satisfy their hunger for favorite Pinoy street food for a

few pesos.

Everywhere you look, it is common to find people crowding make shift or portable stalls

in the streets. These street foods are easy to find outside school gates, churches, parks and

even in malls where they offer most exotic delicacies.

Some street foods are: fishball, kikiam, kwek - kwek, isaw, balut, bibingka, turon, sago’t

- gulaman, buko juice, sorbetes and a lot more.

Sisig Sipa, as siomai - like food made it considered a street food, which will be loved by

most Filipinos. Through its unique characteristics and nutritious benefits will made Sisig Pa

Company a most visited food kiosk industry in Tarlac.

Company Vision

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In today’s highly competitive environment, it is becoming increasingly difficult to

differentiate one fast food outlet or one food stall from another. Tarlac City has become a

model metropolis for our province’s new economic boom. With more or less a hundred

thousand visitors daily, students, workers, professionals mainly from neighboring towns,

Tarlac City’s food retail sector is probably the strongest in the province and ChamPreneurs

shall soon become a part of the consumers’ daily lives.

Company Mission

Our main priority is to establish an outlet in the campus, and later on-- in school

campuses, every crowded mall, busy areas frequented by people in the city. Later, our effort

will be a further development of more food stall outlets in the city, making a name for Sisig

Sipa, a traditional dish made snack-on-the-go, thereby providing the consumers the delight

they deserve.

Company Objective

This plan is prepared to obtain capital contributions from shareholders in order to put

up a location for the initial launch of this concept. This will allow Sisig Sipa to successfully

operate in the soonest possible time. The initial capital investment will allow Sisig Sipa to

provide its customers with a value-for-money, unique food experience through the creativity

of its founders.

To meet the success that the Company aims, these are the following ways to achieve the

company’s goal.

1. Continue serving the customers with deserve treatment2. Always give them the quality products in a less expensive cost

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3. Build customer – loyalty4. Proper management of the company resources5. Appropriate allocation of funds and distribution of expenses

Among other things, it also aims to establish a successful and highly notable presence

in the local food stand industry and expand into a number of outlets in the shortest time

possible and grow into a franchise even in neighboring cities.

III. Industry Analysis

While there are currently several vendors in this market selling competitive products,

the commonality of those products provides an opening in the marketplace for the vibrant

packaging and positioning of Sisig Sipa. We stand out on the shelf, we stand out in the

restaurant, and we will stand out in the mind of the consumer.

Siomai is one of the most popular street delicacies in the Philippines. It has Chinese

origins but has evolved into different varieties, some of which you can only find here. Siomai

is basically pork wrapped in dumpling wrapper and steamed to soften the pork and release

the taste of the vegetables, onions, and other herbs that are mixed in.

Fried siomai is perhaps the most popular type of siomai in the Philippines. The

dumpling is prepared the same way as other types, but instead of placing the dumpling in the

steamer, it is fried in hot oil to give it a crispy exterior. The meat inside remains soft,

however, and this difference in textures in one bite is the reason why eating this particular

delicacy is so much fun.

Herbs and spices give siomai its distinct flavor and aroma. Steaming often brings out

the best smells, especially since siomai is mixed with a plethora of spices such as spring

onions and garlic as well as extenders like carrots, bamboo shoots, and green peas. You will

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find that most of the restaurants in the Philippines sell what looks to be Cantonese siomai,

which is pork filled with the usual filling and topped by red or green dots, the former made of

crab roe or a diced carrot, and the latter with a small green pea. You also get a number of

variations when it comes to the meat. The pork could be mixed with crabmeat or shrimp.

Some are even advertised to contain shark’s fin. In Muslim areas, you may find mackerel

siomai, which uses fish meat as a pork substitute.

As being famous all over the Philippines, Sisig; a common viand will now be

converted into a handy food type.

Sisig as being loved by most Filipinos comes out an opportunity grabbed by the group

to innovate products out of the existing one. The “sisig sipa”.

For the continuous desire of the Filipinos for the all time favorite, will give the Sisig

Sipa the highest sales that they wouldn’t expect.

There are many suppliers of siomai and similar products currently available on the

shelves at your local grocery. However, there is still a lot of room for new products and new

companies.

By positioning ourselves at the higher end of the market, we expose ourselves to

consumers trying to get out of the rut, who continue to use a product that they have long

forgotten why they buy. By not trying to compete head on, we are selling our product

consistently and increasingly. With entrance into some of the larger grocery chains we will

broaden our audience considerably.

Although Sisig Sipa is staking out the high end of this market, we can not fail to be

compared with some of the current leaders in this arena. Master Siomai, Siomai House, Sisig

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Express are just a few of the participants in this segment. Most have been on the shelf for so

long they are taken for granted by the consumer. Our fresh approach to authentic taste and

texture makes us different.

Competition will always be on the business. The following are the competitors of Sisig Pa

Company:

DIRECT COMPETITOR:

Name Quality of theproducts

Pricing Years of existence

Siomai House High Cheap N/A

Master Siomai High Cheap 6 years

Siomai King High Cheap N/A

Sgt. Sisig Food Cart High Cheap N/A

Sisig Hooray High Cheap 8 years

Brief Discussion of every Competitor:

SIOMAI HOUSE

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Siomai House was one of the food products offered by BERNABEST FOOD

PRODUCTS INC. Siomai House has captured the hearts of many patrons because of its

mouth-watering steamed pork and shrimp siomai, matched with banana cum pandan flavored

gulaman. Furthermore, their siomai is served with a uniquely concocted chili-garlic sauce

that makes it more scrumptious. And last but not the least, the price really makes the

difference, with a high quality product, most of their customers cannot help but awe in

amazement as they pay for their orders. Needless to say, Siomai House product sells well

than “hotcakes”.

MASTER SIOMAI

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Master Siomai is a food cart franchising business developed by Masterrific Foods, an

11-year-old company specializing in the production and distribution of processed meat such

as ham, bacon, burger patties and siomai to its diverse clientele ranging from hotels,

restaurants and market places .

Still going strong seven years after it was established, the success and experience of

Masterrific led it to another highly-promising venture in 2007 – a Food Cart Franchising.

This gave birth to Master Siomai which grew to 550 outlets and counting to date. The

company also has branches in major malls like SM, Robinson’s, Gaisano, Ayala, Gotesco,

NCCC, Puregold, Waltermart and Savemore. Its rapid growth can be attributed to its very

efficient system, high product quality, and exceptional personnel.

One of the keys to Master Siomai’s sensational success is credited to its very own

distinctive Japanese siomai – pork siomai wrapped in genuine Japanese seaweed specially

topped with crab. To complement this feature product, our signature Japanese-inspired food

cart is designed in a way that will contribute to the light and pleasant atmosphere that our

patrons deserve. Aside from these, we also take pride in our delicious and flavorful beef,

pork and shrimp siomai plus a thirst-quenching gulaman pandan drink to serve as

refreshment. Other new and exciting products will be rolled in the future not only for the

market to embrace, but for our customers to enjoy.

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The primary motivation of Master Siomai is to be approachable. We are driven to

satisfy both the taste buds and pockets of the modern Pinoy with only the best products made

from the best ingredients using innovated technology and a skilled workforce.

SIOMAI KING

Siomai King Food Cart Franchise is a franchise package being offered by JC

Franchising Inc., a Philippine based company. How is Siomai King different from the other

siomai food cart businesses out there? Well it is the first to offer 5 pieces of the shanghai and

Hongkong siomai for only P25. Apart from the shanghai siomai and Hongkong siomai, they

also offer their very own Japanese siomai and black gulaman for drinks.

SGT. SISIG

Sgt. Sisig Food Cart Franchise is one of the franchise packages of JC Franchising

Inc., a company based in the Philippines. Sgt. Sisig offers a 3 types of sisig which are the

pork sisig, chicken sisig and tuna sisig. Friends may also opt to get the barkada meal which

is a big serving of any type of sisig they want at a very affordable price.

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SISIG HOORAY!

Sisig Hooray! is the first and the original freshly prepared Sisig established in 2005.

It was conceptualized by Immanuel D. Balce who was inspired to innovate the Pinoy’s

favorite pulutan, sisig and turn it into a dish served with rice. Starting with a humble stall at

Ever Gotesco Ortigas, Sisig Hooray! soon became a crowd favorite and exceptionally long

lines started to form around the booth. It seems everyone was a sisig fan which was not really

surprising since Balce spent years trying to come up with the secret recipe aside from having

extensive knowledge in regional and international cuisine.

Today, Sisig Hooray has become a recognizable food chain with 25 stalls found all

over Metro Manila. Although the company has not gone into franchising, there is a steady

increase in the number of branches and remains committed to serving the best Sisig in town

.

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INDIRECT COMPETITOR:

Name Quality of theproducts

Pricing Years of existence

Street food vendors HIGH MODERATE N/A

Potato madness HIGH MODERATE N/A

Kerri Mo HIGH MODERATE N/A

Turk’s Shawarma HIGH MODERATE N/A

Competition has been more aggressive lately. Whatever little increase in sales we gained

were negated by the rising cost of some operational expenses. Next month is September, the

start of what is going to be a favorable season for malls, the "ber" months. We cross our

fingers that mall traffic will increase and so with the spending power of consumers. We'll also

hope that weather will remain just cloudy with no rain, or if there's rain no flood, so people

can still enjoy our warm delectable Sisig Sipa.

Market Segmentation

Sisig Sipa intends to cater to a wide customer base. We want everyone to feel welcome

and entertained. We have defined the following groups as targeted segments that contribute to

our growth projections:

Students Faculty Workers

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Household

These particular market segments are 15 - 50 years old, have disposable income, and are

seeking upscale, trendy, and comfortable restaurant options. They are likely to spend more on

experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most

open to trying something new, foodwise, and will embrace our international fusion cuisine.

Target Market Segment Strategy

Students: Being at school whole day means a lot of tasks and activities done. Students

deserve to be entertained and delighted. As student, being a street food lover, will answer the

demand for the food they desire.

Faculty and other workers: They work hard all day and often stay overnight in a strange

city. They need a competent establishment that helps impress clients and prospects.

Afterward, they want to relax and use the money they are making (or is expensed by their

company). They spend the most on drinks, food and tips. Sisig Pa Company’s comfortable

atmosphere will be perfect for sophisticated business people, whether they live in and around

Philippines or are here for work.

Household: Knowing Filipinos to be hardworking especially to household chores, deserves

product that will give them the satisfaction that they want. Sisig Sipa will be offering the

Sisig Sipa not just to school or offices but also to the “barrio”.

1. Are you fond of eating sisig?

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YES

NO

2. How much money do you spend in buying snacks?

10php-20php

21php-30php

31php-40php

41php-50php

Others:

3. How often do you eat snacks per day?

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Once

Twice

Thrice

Never

4. If there would be a veggie “Sisig” packed in a shanghai wrapper, would you prefer to buy it?

YES

NO

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5. What beverage do you prefer as the part of veggie Sisig packed in a shanghai wrapper?

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Water

Soft drinks

Iced tea

Other:

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IV. Company Description

Sisig SipaTM (see Appendix A), the product, was coined by one of the partners

because of its predicted impact in the tastebuds of the consumers, not to mention its

proverbial “kick” because of its taste when dipped in a uniquely concocted hot chili sauce.

“SISIG PA!”, as the term implies, means to avail or to have more or purchase again.

Thus, the founders choice of company a name.

The quality of our service is paramount to ensuring that customers return. We will be

providing exceptional, personalized service, which will be the crucial factor in building and

protecting the company's brand within the community. We will solve our clients' problems

by offering them less cost products with high quality.

This outfit, should it come into fruition will become a name that shall be known to

the common-tao in terms of innovation as far as presentation or serving is concerned yet

very old enough to be remembered by all as far as popularity is to be considered. Marked by

kindness and courtesy, its foodservers/staff who will man the stall or stalls will be the

frontliners of the company, ready to provide the product and service the consumers will

surely remember.

Our main priority is to establish an outlet in the campus, and later on— in school

campuses, every crowded mall, busy areas frequented by people in the city. Later, our effort

will be a further development of more food stall outlets in the city, making a name for Sisig

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Sipa, a traditional dish made snack-on-the-go, thereby providing the consumers the delight

they deserve.

A. Inventory Management

Inventory will be monitored in a regular basis, and the purchases of ingredients will

be daily monitored to ensure the freshness of every product that will be served to our valued

customers. Most of the Raw Materials will be purchased from the direct supplier in the

market. Purchasing will be done on a daily basis every morning and will be directly delivered

to the stall and to be stored and kept fresh inside the fridge. During the preparation of

working days, only a certain amount will be taken off the inventory, only what is needed

during the day, the rest is kept fresh inside the fridge. In the end of the day, inventory will be

checked during every closing of the business.

B. Work in Process

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Working hours will be from 8am-5pm and store hours will be 9am-7pm from

Monday-Friday. Every single day, there will be (3) different shifts, which means that there

will be (2) members working together each shift. The first shift is from 7am-12nn, the people

who are assigned on that particular shift will going to prepare everything that will be needed

during their shifts: the preparing of the meat itself that will be used, the slicing of vegetable

and of other ingredients. The second shift is from 1pm-5pm. The shifters who are assigned

in this shift will sell the products. The last shift is from 6pm-7pm, the people assigned to this

shift are to continue the work of the third shift and also responsible to keep the unused

ingredients and the inventory on the said day.

In every working day, the first thing to do in the morning is to clean every

machineries and equipments to be used, especially the working area where the food products

are to be prepared. Wash all the ingredients especially the pork to prevent any contamination

of the end product. Prepare and slice all of those major and minor ingredients of the product.

After doing all those cooking procedure, slowly mix all the ingredients to make the desired

recipe and taste of the Pork Sisig Sipa.

C. Pipeline Inventory

The team finds no bottle-neck to the operations except for the shelf life of products

and the employee efficiency.

D. Finished Goods

All those finished and wrapped with shanghai wrapper goods are considered ready to

fry “Pork Sisig Sipa”. This is considered ready to eat end product after frying.

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E. Waste Management

For the waste management, proper segregation and disposal accordingly under the

rules of the Tarlac State University.

F. Project Management

We as a Company that offers food, health and sanitary precautions are requisites.

Employees are to wear plastic gloves. Anti-bacterial soap will be used for the hands to make

sure food won’t become contaminated once there is physical contact. Extreme cleanliness is

required, the stall and the utensils must be cleaned from time to time.

Our employees are also required to work hard, be honest and maintain efficiency to

ensure customers satisfaction. Employees need to greet the customers as they order. They

must be patient with the customers and must carry a pleasing personality at all times.

V. Production PlanManufacturing Process: Ingredients Dumpling:

Pork

Chicken Liver and Gizzard

Onions (White)

Carrots

Rock Salt

Squeezed Calamansi

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Ascorbic Acid (10 Mg tab divided into two)

Pepper

Vegetable Oil

MSG

For wrapping:

Rectangular Riceflour Wraps

Egg white

Yarn (for the lock)

Sauce:

Toyo - mansi with Chili garlic

Soy Sauce

Squeezed Calamansi

Chili Garlic

Sweet and sour taste

Ketchup

Mayonnaise

Sour taste

Vinegar

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Sugar

Salt

Garlic

Onion

FLOWCHART OF STEPS ...... (see Appendix C)

1. Pour the water in a clean pan and bring to it to boil

2. Put the salt and pepper

3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour or until it

becomes tender

4. Remove the boiled ingredients from the pot then drain excess water

5. Fry the boiled pig ears and pork belly until done

6. Chop the pig ears and pork belly into fine pieces

7. Add onions.

8. Add the chicken liver and cook until well done.

9. Crush the chicken liver while being cooked in the pan

10. Add the chopped pig ears and pork belly then cook for 10 minutes

11. Put-in the soy sauce and chili then mix well

12. Add salt and pepper to taste, put-in the calamansi and mix with the other ingredients

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IngredientsSupplierRaw MaterialsStorage /InventoryChill StorageDry StorageFrozen StorageSlicingWashingPreparationWrappingGrilledCookingBoiledFriedSalesServingFinish ProductPacking30

IngredientsSupplierRaw MaterialsStorage /InventoryChill StorageDry StorageFrozen StorageSlicingWashingPreparationWrappingGrilledCookingBoiledFriedSalesServingFinish ProductPackingG. Skills Requirement Must be able to cook, work under pressure, treat customers, and be

accountable for their actions.

Physical Plat

Plant

Food preparation that will be done in a plant as mentioned earlier will take place in an

approximately 8 to 10-square meter space, well ventilated but the windows are installed with

metal screen mesh with size that is enough to block flying insects such as mosquitos, flies

and moths. The plant will need the following:

Machinery and Equipment1. Customized Meat Grinder

.2. Containers

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3. Refrigerator/Freezer

4. Stove

5. Customized Grill

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6. Chopping Boards

6. Cooking Knives

8. Trays, Plates, Mixing Bowls

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9. Ingredient Containers, Packing Containers

10. Ingredient Shelves

11. Washing implements ie.: Pails, basins, scrubbing pads

12. Garbage Bin

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Customized Meat Grinder machinery that processes materials

by grinding or crushing

Containers A container typically constructed

with four sides perpendicular to

the base and often having a lid or

cover.

Refrigerator/ Freezer An appliance, cabinet, or room for

storing food or other substances at

a low temperature.

Stove apparatus in which electricity or a

fuel is used to furnish heat, as for

cooking or warmth.

Customized Grill A series of marks grilled or

embossed on a surface.

Chopping Board a wooden board where meats or

vegetables can be cut

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Cooking Knives A cutting instrument consisting of

a sharp blade attached to a handle

Trays, Plates, Mixing Bowls A shallow flat receptacle with a

raised edge or rim, used for

carrying, holding, or displaying

articles.

Ingredient containers, Packing containers Reusable receptacle that can

accommodate smaller amount

of ingredients.

Ingredient Shelves A certain place for ingredients to

be kept and will soon be used.

Washing Implement i.e: Pails, basins,

Scrubbing pads

Used to clean used equipments and

utensils.

Garbage Bin a container, usually of metal or

plastic, for the disposal of waste

matter

Stall

The stall will need about 3-4 square meters, about 1.5 square meters for space and the

remaining 1.5 square meters for the stall itself and will need the following:

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1. Stall with covered undershelf A booth, cubicle, or stand used to place the

products to sell.

2. Glass Shelves Projecting ledge of rock or a balcony, that

resembles such a structure

3. Stove for heating An apparatus in which electricity or a fuel is

used to furnish heat, as for cooking or

warmth.

4. Large Frying Pan A shallow, long-handled pan used for frying

food.

5. Box Containers for product

packing (to contain the Product

Pack, disposable/recycleable cups

for beverages, picks or

chopsticks, food liners, take-out

paper bags, etc.)

A container typically constructed with four

sides perpendicular to the base and often

having a lid or cover.

6. Box Containers for in-stall

sauces, ingredients, etc.

Reusable receptacle that can accommodate

smaller amount of ingredients.

7. Frying Utensils, laddle, large

mesh dripper pan

an implement, tool, or container for practical

use on frying products.

Suppliers of Raw Materials

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The proponents of this project will take into consideration the meat, fish products,

vegetable, cooking oils and condiments, which are the primary ingredients of the product, at

the Tarlac Public Market. Food liners, picks (toothpicks), takeout paper bags will be sourced

from nearby grocery stores and supermarkets to minimize expense, after a thorough

canvassing to choose the cheapest but high quality products.

Packaging design will be done by one of the members of this group and printing will

be done in one of the service bureaus in Nueva Ecija because this province offers the

cheapest printing service in the region.

Advertising and other information materials, such as the ones that will be installed in

the stall itself and other posters to announce the presence of this product in a particular

location

VI. Marketing PlanMarketing is the force behind the success of many business organizations. It is the

business function that identifies and understands the needs, wants and interests of its market,

and delivers the desired satisfaction effectively and efficiently. It is an integrated process

through which companies build strong customer relationships and create value for customers

and for themselves.Marketing is used to identify the customer, satisfy the customer, and keep the

customer. With the customer as the focus of its activities, marketing management is one of

the major components of business management. The adoption of the marketing strategies

requires businesses to shift their focus from production to perceived needs and wants of the

customers as the means of staying profitable.

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The key factor in achieving the goals of the business is to gain market leadership by

building a long term and trusting relationship with the target market and supplier. Through

this, they can build good and solid business relationships with the target market.

Product

Our main product that will be initially offered and launched will be the Sisig Sipa

which is made from pork, packed and fried with Lumpia wrapper as described on the early

parts on this business plan. We, the entrepreneurs from the company ChamPreneurs are

looking forward make this Sisig Sipa as one of the most unique and rare snack for the whole

town, and the whole province of Tarlac.

Our main product Sisig Sipa will be soon offered with it’s different varieties made

from different main ingredients, these sub-products are Chicken Sisig Sipa, Bangus Sisig

Sipa, Seafood Sisig Sipa, and Veggie Sisig Sipa.

Future Products

We are currently researching the addition of our main product to build increased

interest in Sisig Sipa.

We are also looking into creation of a small store front, and eventually a lunch

counter or small restaurant setting. The following are the proposed products in the future:

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Chicken Sisig made from chiken breast and crunchy chicken

skin with minced atay-balunbalunan, onions, chili and

aromated by basil leaves;

Bangus Sisig made from milkfishes deboned, broiled in

tanglad, shredded its meat and mixed with crunchy deep-

fried balat ng bangus, onions, chili and aromated by ginger

juice, will provide excellent fingerfoods at value pricing.

Seafood Sisig made of squid, mussels. Broiled and mixed with

onions, chili and aromated by ginger juice in the soft and

grand openings for evaluation purposes.

Veggie Sisig made from the most nutritious and tastiest

vegetables, we are still under the process of experimenting

what process and what twist to add to make it another

unique product for Vegetarian people of the whole town.

Beverages. We are still on the process of studying on what

beverages are to be offered that will give a perfectly

matched taste on the Sisig Sipa variants that we are about

to offer, especially a beverage that will perfectly match

with our main product, Pork Sisig Sipa.

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Pricing

Pricing will be based upon the cost of production, incidental expenses with as little as

50% mark-up. Investment on the machinery and equipment will take about 15% from the

mark-up (50% after cost of production, distribution, promotion, etc.) in order to gradually

pay for them until it has been totally paid.

Computations for the ingredients (good to make 100 pieces of Sisig Sipa)

MAIN INGREDIENTS (EXCEPT FOR CONDEMENTS)

1 kg of Pork (Kasim) = Php 170

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100 pieces Lumpia Wrapper = Php 50

1 kg Red Onions = Php 60

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½ kg Squash (grated) = Php 30

½ Calamansi = Php 30

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½ kg Chicken Liver and Gizzard = Php 60

TOTAL Php 400

This computation shows that the cost per unit or cost per piece of making Sisig Sipa

will only cost Php 4 each without the packaging and the 50% mark up price, without the

investment on the machinery and equipment (will take about 15-20% from the mark up,50%

after cost of production, distribution, promotion, etc.)

Our prices will be slightly the same than those of our local competitors, mainly for

the reason that we want to catch the attention of the customers and also to strive for quality

in our products.

We are about to offer these products sold on set, for example, offering Set numbers 1

to 5,, a piece of Pork Sisig Sipa, a piece of Chicken Sisig Sipa, a piece of Bangus Sisig Sipa,

a piece of Seafood Sisig Sipa, and a piece of Veggie Sisig Sipa. These set will probably cost

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Php 30 with proper profit and maybe adding Php 10 will have it’s beverage with free refill if

wanted.

Place

Our products are soon to be offered inside the Tarlac State University campus as a

small stall or cart type of business. These products will be distributed at the Sisig Sipa

ChamPreneurs Cart, to start, we will first venture our business inside the main campus of

TSU, and probably operate weekdays every week, from Monday to Friday, starting 8:00 in

the morning until 5:00 in the afternoon.

Our company is planning to have it’s different branches to distribute and to market

more from the people of Tarlac. Few months after starting the business inside the campus, we

are about to extend our business into different highschool campuses mainly inside the

Province, ie. Tarlac State University Laboratory School in Lucinda Campus, Great Eastern

Institute and La Paz National Highschool in the town of La Paz, Gerona Junior College and

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Gerona Institute in the town of Gerona, Tarlac College of Agriculture and Tarlac College of

Agriculture Laboratory Highschool in the town of Camiling, Sta. Ignacia National

Highschool in the town of Sta. Ignacia, another stalls on ever crowded town of Capas.etc,

We are planning to have atleast two branches on every town to successfully dominate

the whole province with our unique product, especially having multiple branches on every

crowded places of Tarlac main city, for example, having a stall on the F. Tanedo St., another

one in the ever crowded Mabini St. (back of the College of the Holy Spirit).

A stall on every public market is our second priority, making this happen will help our

product known by the whole province, Sisig Sipa’s name will spread fast. We are also open

for business people who wants to franchise our product outside the province and our name

will be known fast within the country when franchising starts.

Target Matket

Obviously, we are focusing first on the main campus of Tarlac State University, we

are expecting our market made of lot of students from the said campus, we will give them

what they want, a food to go for hungry and tired students who needed to eat in rush hours.

Instead of going out the campus to find something to eat, all they need to do is to go on our

cart and eat conveniently. Another group of people that we are expecting to buy our products

are the people who are employed inside the campus, they are the instructors or professors that

has the capability to buy our products without the doubt. They are the people who are in the

middle class, they are stable because of their jobs.

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Second, the young adult business people. We always thought that these people are

capable of giving us large number of sales during their lunch break or even a small span of

break time. We will endeavor to accommodate surrounding businesses placing phone-

in orders for business meetings. Satisfaction of this group will provide a vital long-term

revenue stream.

Many people go out to their offices just to take their lunch and for some, taking our snack is

the fastest and the most convenient way to be contented during their break. Deploying our

cart on ever populated places gives us big chance to purchase our products more than normal.

Promotion

As a new business, the company will have different tactics like discounts on they of

launch, promos like “buy one take one”. Before the actual product launch, there will be an

intensive advertising to build product awareness. Flyers and leaflets will be distributed to the

public. Random seminars will be done by some of the company representatives before the

actual product launch, and we’ll placed an information booth around the area where the

product launching will be held.

Our strategy is based on serving niche markets well. The world is full of consumers

who can't get what they perceive to be high quality or authentic. We are capitalizing on the

family heritage in our product line.

We are building a marketing infrastructure that will provide what appears to be a

seamless approach to our products, covering multiple avenues of utilizing grocery stores and

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major distributors. Each location will accent the other, providing for continuous exposure of

Sisig Sipa’s name.

As mentioned earlier, the company will initially put up a stall in a campus or

campuses until such time that it has established itself to be able to pe placed in malls and

other busy areas.

Advertising will be done first with the use of the social media, a week or two before

the product launch (Facebook, Twitter, a website or a blog page of the company) that will

continue after the product has been launched and while being sold. This company will also

use posters, streamers, leaflets which are, in the proponents’opinion accessible because one

of the members of this group is in the advertising business for quite sometime now.

FLOW CHART OF THE PROMOTIONAL PLAN

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