1.

0 PLANNING THE ENTERPRISE

1.1 BUSINESS CONCEPT AND BUSINESS MODEL

Puto is a type of steamed rice cake usually served as snack or as

accompaniment to savory dishes such as Dinuguan or Pancit in the Philippines

Cuisine. This steamed rice cake is traditionally white in color although it can also

be tinged green or purple to indicate that it been flavored with pandan or ube. It is

sometimes eaten alongside savory viands, most notably the dinuguan. Choice

toppings for Puto range from a single strip of cheese to a slice of salted egg.

According to the research, Puto (Filipino steamed cake) feasibility study.

Puto is an easy to make dessert or breakfast pastry and because of its very simple

flavor it goes great with cheddar cheese, toasted coconut, butter and even while

eating barbeque, try using a more tender flour like cake or pastry flour for a more

tender product. Kakanin as type of food steams from multi-dimensional meaning

from the root word “kanin” (rice) as a noun or kanin (to eat) as a verb. With the

prefix of “ka” kakanin describes many kinds of rice recipes meant to be eaten as

snacks of the many Ancient Custom and Praticus also use kakainin as offerings to

the Gods Every Island, province or town may have their own recipe for kakanin

depending on their geographical location and the areas basic staple food like purple

yam and taro. Kakanin as a word may also mean a small serving of food, something

to tide one over before a main meal or simply some colorful snacks or desserts to

look forward to during fiestas, food to the Filipino, as in other cultures, is a precious

source of strength and spirit and could be a vehicle of harmony among friends,

relatives and even strangers.

1
 Since burgers, a foreign dish catch the Filipino taste, the fusion of puto and

burgers is innovated. The fusion of this two dish is perfect for both puto and burger

lovers. This product is perfect eaten for breakfast as a nutritious meal to start a day.

Also, one special characteristic of this product is its patty- where in it is made from

puso ng saging which is beneficial to the consumers health as well as a great

alternative for pork or beef meat that carry big amount of saturated fats.

The bun is inspired by puto where steaming is the method being used. In

this case the cooking method used in this product is efficient and cheap. The

resources involved in this product is unlimited here in San Jose, that is why in

gathering all the necessary ingredients shortage is not a problem. At present puto

and burger products in San Jose Occidental Mindoro has been fully patronized by

most of the residents and is already part of their food routine. The proposed business

aims to produce puto burger with different natural flavors such as puto burger with

cheese, hot chili, and as well as the vegetarian style to give the puto burger a

distinctive taste and instead of rice, cake flour maybe used as a main ingredients

for its bun.

1.2 BUSINESS GOALS: VISION, MISSION, OBJECTIVES AND

PERFORMANCE TARGETS

1.2.1 VISION

Puto Burger is committed to provide innovative tastes to Filipinos

and to continue providing alternative healthy and nutritious food for the

society. The core beliefs start with a commitment in making products that

2
could savour the consumers’ wants without foreseeing their health instead

infusing organic ingredients that is beneficial to the consumers’ health.

1.2.2 MISSION

To make an affordable yet health conscious dish to the community

and to provide occupation to people in San Jose which the proponents of

this business believe to be the key in improving the economy as well as

helping people in the country.

1.2.3 OBJECTIVES

The primary objectives of the business plan for Puto Burger are the

following:

1. To serve a good quality, nutritious and distinct dish in the

community.

2. To earn profits by marketing products that suits the

purchasing power or the disposable income of the target customers; and

3. To increase revenues by serving quality products attracting

customers.

3
2.0 EXECUTIVE SUMMARY
2.1 Business Overview

Puto Burger is committed to provide innovative tastes to Filipinos and to

continue providing alternative healthy and nutritious food for the society. The core

beliefs start with a commitment in making products that could savour the

consumers’ wants without foreseeing their health instead infusing organic

ingredients that is beneficial to the consumers’ health.

The product is owned and operated by John Errol Belda, Arrielle Mactal,

Chona Mae Quilit, Chanelle Mae Salutem, Jemuel Gonzales, Justine Matt Pierce

and Cijee Palon. The product is open for business during Monday-Thursday 6:00-

22:00, Friday-Sunday 6:00-23:00.

Puto Burger will cater to people who want to get their daily great tasting

snacks in a relaxing atmosphere. Puto Burger customer base in San Jose comprised

of five target groups.

The enterprise will have employees’ specifically one cook and one saleslady

to manage and operate the business. The proponents have calculated that the

starting capital requirements of the proposed business will range to ₱ 61,130.00.

There will be ₱10,000 pre operating cost, ₱22,770 for the acquisition of fixed assets

and ₱46,039 for working capital. The required capital to start a new business is ₱

160,990. The amount will come from contributions of the partners.

4
3.0 BUSINESS PROPONENTS
3.1 COMPANY DESCRIPTION

The Puto Burger will be a unique product located at San Jose, Occidental

Mindoro. Its stall will be located in vicinity road near Philippine Central Islands

College and San Jose Adventist Academy in Bagong Silang. The product serves as

a merienda or as a fast food to boost student’s energy for the day. Puto Burger is

the the fusion of puto and burgers, this two dish is perfect for both puto and burger

lovers. One special characteristic of this product is its patty- where in it is made

from puso ng saging which is beneficial to the consumers health as well as a great

alternative for pork or beef meat that carry big amount of saturated fats. The simple

product offerings may vary depending on the costumer preferred flavour such as

puto burger with cheese, hot chili, and as well as the vegetarian style to give the

puto burger a distinctive taste.

The product is owned and operated by John Errol Belda, Arrielle Mactal,

Chona Mae Quilit, Chanelle Mae Salutem, Jemuel Gonzales, Justine Matt Pierce

and Cijee Palon. The product is open for business during Monday-Thursday 6:00-

22:00, Friday-Sunday 6:00-23:00.

3.2 0WNERSHIP

The product Puto Burger is owned by John Errol Belda, Arrielle Mactal,

Chona Mae Quilit, Chanelle Mae Salutem, Jemuel Gonzales, and Justine Matt

Pierce who are all graduates of University of the Philippines and also both have a

degree in business administration. Ms. Salutem is a graduate of Polytechnic

University of the Philippines and has a degree in accountancy. During high school

5
days, they are all interested in making a business and tried selling product in their

school. In addition for a business minded person, the owner hard works allowed

them to learn about business.

3.3 LEGAL FORM

The Puto Burger will be a partnership of John Errol Belda, Arrielle Mactal,

Chona Mae Quilit, Chanelle Mae Salutem, Jemuel Gonzales, and Justine Matt

Pierce

6
4.0 TARGET CUSTOMERS AND MAIN VALUE PROPOSITION

Puto Burger will cater to people who want to get their daily great tasting

snacks in a relaxing atmosphere. Puto Burger is comprised of five target groups.

 Local residents

 Tourists

 Students

 Travellers

These groups are all potentially strong customer segments. The benefit of

this is that it helps maintain consistent business throughout the year. For example,

while tourism is becoming popular all year long in San Jose, it peaks during the

summer months.

Puto Burger does not become overly dependent on any single consumer

group. For example, several local stalls with primarily student customers do poorly

during the non-school months. They must also market themselves each year to the

incoming students. Puto Burger will avoid these peaks and valleys in business with

a mix of customers.

7
5.0 MARKET DEMAND AND SUPPLY, INDUSTRY DYNAMICS AND MACRO
ENVIRONMENTAL FACTORS

Puto Burger will position itself as a unique stall where its customer can not only

enjoy their snacks but feel at home into its location because of the heart-warming service

of the Puto Burger employees. Specifically, the business will be located at Bagong Silang,

San Jose, Occidental Mindoro in between the Philippine Central Islands College and San

Jose Adventist Academy so that students as well as teachers can access the products the

owners offers.

Puto Burger is a distinct product here in San Jose that the consumer can access

because the business also offers deliveries inside San Jose. Competitors is not a problem

to this business because of its uniqueness, the possibility of having high revenues in this

business is a success. The proponents of this business will make sure that the product suits

the purchasing power of the consumer in this case the students. The owner’s goal is to

establish a strong firms when this business grow and expanded.

Quality products and good service to costumer are the main foundation of this

business. The good environment can also give advantages to the business proponents in a

way of having a clean facilities and clean ecosystem around the stalls. Clean ecological

environment attracts customers as well as put good impressions on the products that the

owners offers.

In building this business the business proponents consider the supplier that provides

the raw materials in the process of making the products. Flour and Puso ng Saging can be

found in the market as well as in the farmland. Having a partnership with the banana

planters can provide you a lesser expenses in terms of buying the raw materials in the

8
market. Moreover, having that kind of partnership with the farmers can provide new

opportunities or jobs to the people.

9
6.0 PRODUCT/ SERVICE OFFERINGS: DESCRIPTION, EVOLUTION AND
JUSTIFICATION

6.1 PRODUCT DESCRIPTION

The Puto Burger is round in shape and packed using a customized paper

bag. The main ingredient is cake flour. Its color is plain white but it can be produced

by adding artificial food coloring. Puto Burger also has a spongy and fluffy texture.

FIGURE 1

10
6.2 PRODUCTION PROCESS

The following are the materials and ingredients needed in processing Puto

Burger.

 2 large mixing bowl  1 kg. cake flour

 1 electric mixer  ¼ brown sugar
 Customized size plastic molder  1can small evaporated milk
 Paper bags  6 eggs
 Frying pan  1 sachet baking powder
 1 ½ tablespoon of salt  Puso ng saging
 ½ tablespoon of pepper  1 bottle cooking oil

The proportions above can produce 30 pieces of Puto Burger. Each steamer

can accommodate 30 pieces with approximate cooking time of20 minutes.

Procedure:

1. Pour the water into a steamer or cooking pot and wait until it boils.

2. Sift flour, sugar, and baking powder. Combine in a bowl. Mix well.

3. Gradually add the milk while stirring. Continue to stir until the texture of the

mixture becomes smooth.

4. Pour the mixture into small to medium sized molds. Arrange in a steamer. Cover

and steam for 20 minutes.

6. Take the steamed puto out of the steamer. Let it cool down.

7. Gently remove the puto from the mold.

11
8. Peel and discard the outer, fibrous skin layers of banana heart until you reach the

lighter, softer core. Trim off the stem and discard. Cut banana core into half and

slice thinly.

9. In a bowl of cold salted water, place shredded banana heart and soak for about

15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water

and with hands, squeeze well to dispel liquid.

10. In a pan over medium heat, heat about 1 tablespoon oil. Add Puso ng Sagingt

and cook, stirring occasionally, until cooked through.

11. Season with salt and pepper to taste. Continue to simmer until liquid is mostly

absorbed. Remove from pan and allow to cool.

12. In a bowl, combine sauteed banana heart, flour, and eggs. Mix well. Form into

4 uniform-sized patties.

13. In a pan over medium heat, heat about 2 tablespoons oil. Gently Add banana

patties in a single layer and cook for about 2 to 3 minutes on each side or until

golden and firm. Remove from pan and drain on paper towels.

12
6.3 ORGANIZATIONAL CHART
FIGURE 2

PARTNERS

COOK SALESLADY

Figure 2 shows the organizational structure of Puto Burger Enterprise

6.4 QUALIFICATION STANDARDS

The following are the standards set by the proponents in hiring personnel in

the business.

COOK SALESLADY
 At least high school graduate  At least high school graduate
 20 to 30 years old  18 to 25 years old
 With experience in cooking  With pleasing personality
puto and banana heart patty  Honest and approachable
 Hardworking

13
6.5 JOB DESCRIPTION

The following are the duties and responsibilities of the personnel.

Cook:

 Responsible for processing the products.

 Responsible for preparing the ingredients.

 Responsible for cleaning the materials used in production.

 Packs the finished products.

 Maintains the cleanliness of the work area.

Saleslady:

 Entertains the customers.

 Arranges the displays in the cabinet.

 Maintains the cleanliness of the counter.

 Audits and remits the daily collection.

Handling sensitive matters will be done by the partners as well as physical

inventories and book keeping tasks to minimize expenses rather than hiring a

personnel.

Table 1
COMPENSATION PACKAGE

In this venture the employees will receive their salary monthly. Benefits

such as bonus will be given whenever there is sufficient profit and also based on

14
their performance. The table below shows the summary of their salary and other

benefits.

Personnel Monthly Salary Other Benefits Annual Salary

Cook P 2,700.00 P 1,200.00 P 33,600.00
Saleslady 2,400.00 1,000.00 29,800.00
Total P 5,100.00 P 2,200.00 P 63,400.00

TABLE 2
COST OF OFFICE EQUIPMENT

In this proposed business the partners will use the following office equipment.

Quantity Item Unit Cost Total Cost

1 unit Ceiling fan ₱1,000.00 ₱1,000.00
1 unit Calculator 170.00 170.00
2 Unit Mono block 300.00 600.00
₱1,770.00

TABLE 3
RENT EXPENSES

The proposed business will rent a space at Andros Patrick Building located

at Bagong Silang, San Jose, Occidental Mindoro for ₱3,500 per month.

Monthly Rent Annual Rent

P 3,500.00 P 42,000.00
Table 4
UTILITIES

The total cost of utilities to be incurred per month is presented below.

Description Monthly Consumption Annual Consumption

Water supply P 500.00 P 6,000.00

Power supply 1,000.00 12,000.00
Total P 1,500.00 P 18,000.00

15
7.0 FINANCIAL FORECAST

7.1 LOCATION

The location of the said business is located at Andros Patrick Building

located on Bagong Silang, San Jose, Occidental Mindoro.

FIGURE 3
VICINITY MAP

Figure 3 shows the location of the proposed business.

The location of the proposed business is suitable to this business because

the location is accessible to the students at Philippine Central Islands College and

other customers.

16
 FIGURE 4
FLOOR PLAN/LAYOUT

The figure shows the floor plan/ layout of the proposed business located at Andros

Patrick Building, San Jose, Occidental Mindoro.

17
7.2 BUILDING AND FACILITIES

The building will require renovation for the convenience of the customers.

The estimated cost of building renovation is presented to the table below.

TABLE 5
ESTIMATED COST OF RENOVATION

Description Unit price Quantity Total Cost

Plywood P 280.00 4 pcs P 1,120.00
Paint 850.00 2 gallons 1,700.00
Paintbrush 35.00 2 pcs 70.00
Lumber 120.00 4 pcs 480.00
Nails 80.00 1 kgs 80.00
Total cost of materials P 3,450.00
Labor ( 2 workers P 250 / day in 5 days 2,500.00
Total Cost of Renovation P 5,950.00

TABLE 6

Quantity Item Unit Cost Total Cost

1 Working Table ₱1,000.00 ₱1,000.00
2 Table 300.00 600.00
1 Cabinet 1,500.00 1,500.00
1 Display Cabinet 2,500.00 2,500.00

10 pcs. Chair 300.00 3,000.00

TOTAL COST OF FURNITURE AND FIXTURES ₱8,600.00

TOTAL COST OF FURNITURE AND FIXTUREs

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 TABLE 7
COST OF PRODUCTION EQUIPMENT
Quantity Item Unit Cost Total Cost
4 pcs. Large bowl P 150.00 P 600.00
10 dozens Plastic cup molder 3.00 360.00
1 set Measuring cup 60.00 60.00
1 unit Electric mixer 1,500.00 1,500.00
1 set Steamer 1,600.00 1,600.00
1 Frying pan 600.00 600.00
1 LPG tank 1,500.00 1,500.00
1 Single Gas Stove 800.00 800.00
P 7,020.00

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 TABLE 8
COST OF RAW MATERIALS

Raw Materials Quantity Unit Cost Total Cost Per Total Cost Per
Day Month
Cake flour 10 kilograms P 40.00 P 400.00 P 12,000.00
Sugar 3 kilograms 50.00 150.00 4,500.00
Baking Powder 2 kilograms 100.00 200.00 6,000.00
Cooking Oil 1 gallon 150.00 150.00 4,500.00
Evaporated milk 10 cans 150.00 150.00 4,500.00
Eggs 50 pieces 5.00 250.00 7,500.00
Banana heart 20 pieces 10.00 200.00 6,000.00
Pepper ¼ kilograms 10.00 10.00 300.00
Salt 2 packs 8.00 16.00 480.00.
Burger dressings 1 galloons 180.00 180.00 5,400.00
Monosodium 2 packs 10.00 20.00 600.00
Glutamate
Total Raw P 1,726.00 P 51,780.00
Materials

FACTORY OVERHEAD
Paper bag 1 bundle 15.00 15.00 450.00
Depreciation- Production Equipment 100.00
Benefit of employees P 2,200.00
Total overhead P 2,750.00
Total Production Cost Per Month P 54,530.00

The total production cost of 9,000 pieces of Puto Burger per month is estimated at
P 54,530.00.

20
8.0 FINANCIAL FORECAST: EXPECTED RETURNS, RISKS AND
CONTINGENCES
8.1 MAJOR ASSUMPTION

1. All cash operating expenses except salaries and benefits are assumed to be

increased by 2% per year.

2. Fixed asset will be depreciated using straight line method over estimated life of

five years.

3. Pre operating cost will be expended during the first year of operation.

4. Provision for income tax is 30%

5. Production is expected to be increased by 5% every year.

6. Finished goods inventory is estimated to be equal to one day production.

7. Raw materials inventory is to be maintained equal to 5% of the current year’s

raw material requirements. Cost is estimated to be increased by 2% per year.

8. Sales in unit are expected to be increased by 5% every year. Selling price is ₱5

per unit for year 1 to year 3 and is to be increased to ₱6 per unit in year 4 and

in coming years.

8.2 CAPITAL REQUIREMENT

The proponents have calculated that the starting capital requirements of the

proposed business will range to ₱ 61,130.00. There will be ₱10,000 pre operating

cost, ₱22,770 for the acquisition of fixed assets and ₱46,039 for working capital.

The detail of estimated capital are shown below:

21
8.3 PROJECT COST

PRE OPERATING EXPENSES

Preparation of Feasibility Study ₱5,000.00

Registration and Licensing 5,000.00

₱10,000.00

ACQUISITION OF FIXED ASSETS

Estimated Cost of Renovation 5,950.00

Production Equipment 7,020.00

Furniture and Fixture 8,600.00

Office Equipment 1,770.00

₱ 23,340.00

WORKING CAPITAL (2 MONTHS)

Raw Material Purchases ₱ 103, 560.00

Production Supplies 7,020.00

Utilities 3,000.00

Rent 7,000.00

Salaries and Benefits ₱ 14,600.00

₱135,180.00

TOTAL PROJECT COST ₱ 158,520.00

22
8.4 SOURCES OF FINANCING

The required capital to start a new business is ₱ 160,990.00. The amount will

come from contributions of the partners.

8.5 PROJECTED FINANCIAL STATEMENTS

The financial statement compost of Income Statement, Statement of Cash

Flow and Balance Sheet are projected for the first five (5) years of operation.

23
 8.6 INCOME STATEMENT

Y1 Y2 Y3 Y4 Y5

Sales P 1,620,000.00 P 1,701,000.00 P 1,786,050.00 P 1,875,352.50 P 1,968,119.63

Cost of Goods 131,197.50 133,821.45 136,497.88 139,227.84 142,012.39

Sold

Gross profit 1,488,802.50 1,567,178.55 1,649,552.12 1,736,124.66 1,826,107.24

Operating
Expenses

Pre Operating 5,000.00

Permits and 5,000.00 5,100.00 5,202.00 5,306.00 5,412.00

License

Salaries and 141,240.00 141,240.00 141,240.00 141,240.00 141,240.00

Benefits

Rent 21,000.00 21,420.00 21,848.00 22,285.00 22,731.00

Depreciation 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00

Utilities 18,000.00 18,360.00 18,727.00 19,101.00 19,483.00

Total 191,440.00 187,320.00 188,217.00 189,132.00 190,066.00

Operating
Expenses

Income before 1,297,362.50 1,379,858.55 1,461,335.12 1,546,993.66 1,636,041.24

tax

Income taxes 389,208.75 413,957.57 438,400.54 464,098.10 490,812.37

Net Income P 908,153.75 P 962,900.99 P 1,022,934.58 P 1,082,895.56 P 1,145,228.87

24
 BIBLIOGRAPHY

A. UNPUBLISHED MATERIAL

Ryan L. Bandong and Rolex S. Tolentino, Jr., Food house and Mini Bakery
Unpublished Undergraduate Feasibility Study, Occidental Mindoro state College, 2010

B. INTERNET

http://search.yahoo.com/search?ei=UTF8&fr=yff35kawe&p=meriam+collegiate+dictiona
ry
http://search.yahoo.com/search;yit=AnqrabalIXRhVkjFuhB8siiKbyZx4?vc=&fpip=ph&p
=PUTO+MAKING&toggle=1&cop=mss&ei=UTF-8&fr=yfp-t-892
http://search.yahoo.com/search;_ylt=anqRabalXRhVkjFuHB8siiKbvZx4?vc=&fP_ip=ph
&p=PUTO+MAKING&toggle=1&comss7ei=UTF-8&fr=yfp-t-892

25
 CURRICULUM VITAE

Personal Data

Name : John Errol M. Belda

Birthday : December 21, 2000

Address : Relocation Site, Bubog, San Jose, Occidental Mindoro

Father’s Name : Eroll B. Belda

Mother’s Name : Merlyn M. Belda

Educational Attainment Year Graduated

Primary : Philex Mines Elementary School 2013

Junior High School : Saint Louis High School – Philex 2017

Senior : Philippine Central Islands College 2019

26
 CURRICULUM VITAE

Personal Data

Name : Jemuel A. Gonzales

Birthday : November 2, 2000

Address : Magsikap, Rizal. Occidental Mindoro

Father’s Name : Elmer R. Gonzales

Mother’s Name : Miralyn A. Gonzales

Educational Attainment Year Graduated

Primary : Magsikap Elementary School 2013

Junior High School : Magsikap National Vocational High School 2017

Senior High School : Philippine Central Islands College 2019

27
 CURRICULUM VITAE

Personal Data

Name : Arielle S. Mactal

Birthday : February 24, 2001

Address : Sikatuna Extension Corner, San Jose, Occidental Mindoro

Father’s Name : Deceased

Mother’s Name : Geraldine S. Mactal

Educational Attainment Year Graduated

Primary : Mary the Queen Integrated School 2013

Junior High School : Philippine Central Islands College 2017

Senior High School : Philippine Central Islands College 2019

28
 CURRICULUM VITAE

Personal Data

Name : Cijee Valino Palon

Birthday : November 19, 1999

Address : Santo Niño, Rizal, Occidental Mindoro, Philippines

Father’s Name : Francisco P. Palon

Mother’s Name : Crisencia P. Palon

Educational Attainment Year Graduated

Primary : Santo Niño Elementary School 2013

Junior High School : Rizal National High School 2017

Senior High School : Philippine Central Islands College 2019

29
 CURRICULUM VITAE

Personal Data

Name : Justin Matt Pierce Pumares

Birthday : July 25, 1999

Address : San Jose, Occidental Mindoro, Philippines

Father’s Name : Leonardo Pumares

Mother’s Name : Teresa Pumares

Educational Attainment Year Graduated

Primary : San Jose Pilot Elementary School 2013

Junior High School : Divine Word College of San Jose 2017

Senior High School : Philippine Central Islands College 2019

30
 CURRICULUM VITAE

Personal Data

Name : Chona Mae M. Quilit

Birthday : October 21, 2000

Address : San Agustin, San Jose, Occidental Mindoro

Father’s Name : Camelo P. Quilit Sr.

Mother’s Name : Dyesebel M. Quilit

Educational Attainment Year Graduated

Primary : San Agustin Elementary School 2013

Junior High School : Central National High School 2017

Senior High School : Philippine Central Islands College 2019

31
 CURRICULUM VITAE

Personal Data

Name : Chanelle Mhae P. Salutem

Birthday : May 23, 2000

Address : Santo Niño, Rizal, Occidental Mindoro, Philippines

Father’s Name : Gerardo E. Salutem

Mother’s Name : Luzviminda P. Salutem

Educational Attainment Year Graduated

Primary : Santo Niño Elementary School 2013

Junior High School : Holy Family Academy 2017

Senior High School : Philippine Central Islands College 2019

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33