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BUSINESS
PLAN
Name: Christian Marwin L. Avila

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 TABLE OF CONTENTS
Main Parts Page #
 Executive Summary……………………….. 4
 Overview Of The Business………………... 5
 Problem Statement………………………… 5
 Statement of Vision, Mission, and Values… 6
 Marketing Plan…………………………….. 7
 Production and Technical plan…………….. 9
 Organizational/Management Plan…………. 12
 Operational Plan………………………….... 13
 Financial Plan……………………………… 13
 Social Impact ……………………………… 17

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 EXECUTIVE SUMMARY
Greetings, My name is Christian Marwin Avila I’m the founder of
Ambrosian Pastries. I’m from Cebu city. I am determined and
enthusiastic in developing this business of mine that I aspired to achieve.
Ambrosian Pastries was established with my desire to strengthen
everyone in their pastry needs and wishes, serve the public interest,
achieve mutual and facilitate community satisfaction, provide customers
a great experience, and ensure positive reviews.
Ambrosian Pastries was an ultimate goal ever since I was young.
Ambrosian Pastries was constructed since it is one of many of my
aspirations, and my adoration for pastries and baked goods motivates me
to actually create my identity and the intended enterprise. I built this
business with the desire to sell fresh and scrumptious pastries while
being affordable and of good quality. I also wanted to make use of my
skills in baking which I acquired from my mother. Pastries are my
favorite delicacies. It is just so irresistible. It is not difficult to gather
customers because it is the ultimate comfort food. We are passionate
about baking innovative products that taste great and make every eating
experience more satisfying. We will never compromise our product
quality or family values, and we will work each day to exceed customer
expectations one order at a time.
The scent of our fresh baked goods will flood out and fill the street. Like
metal to a magnet, people will be allured. Ambrosian Pastries’ baked
goods are created handmade, fresh, delicious, and affordable that will
leave you wanting more. One bite of our goodies and your body will
surge in energy and pleasure.

OVERVIEW OF THE BUSINESS

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My pastries are unlike any other, with different types of popular baked
goods most loved by Filipinos that distinguish it from other bakeries. It's
inexpensive but it stays delicious and scrumptious; The price doesn’t
determine the taste of our product. We provide great customer service
and will respond to any inquiries about our business. Our pastries are:

Empanada, Pianono, Pandesal, Buko pie, Mamon

And many others.
My business is PROPRIETORSHIP

PROBLEM STATEMENT
Problem : Ambrosian Pastries lacks the staff power making it quite
difficult and a hassle to serve individuals when it is flooding with
customers. Our lack of staff also makes it more tiresome and stressful
for the current staff.
Solution: I will recruit more skilled and talented staff that will help me
with my business. I will prioritize hiring what is most needed right now
like a delivery driver or cashier. So that people will be encouraged to
apply for the job, I will either raise their payment amount or make sure
the salary and benefits I offer are competitive. I could also develop
promotions for top employees
So they will benefit from company growth and feel more valued.

STATEMENT OF VISION, MISION AND

VALUES
VISION:

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To become the most go-to place in the town, to become the best
Nation’s neighborhood bakery and to fulfill my desire to
strengthen everyone in their pastry needs and wishes, serve the
public interest, achieve mutual and facilitate community
satisfaction, provide customers a great experience, and ensure
positive reviews.
MISSION:
We are passionate about baking innovative products that taste great
and make every eating experience more satisfying. We will never
compromise our product quality or family values, and we will work
each day to exceed customer expectations one order at a time. We
will also make sure it is affordable and high quality.
VALUES:
We will invest in helping the customers, associates, and
communities. We serve to reach their full potenial, because we
believe their success will ultimately determine ours.

MARKETING PLAN
FORM OF BUSINESS OWNERSHIP: SOLE PROPRIETORSHIP
A.PRODUCTS OR SERVICES:
1. EMPANADA
2. PIANONO
3. PANDESAL
4. BUKO PIE
5. MAMON

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B. TARGET MARKET: All customers lower, upper, and middle
income
C. Competitors:
a. Julie’s Bakeshop
b. Angel’s Burger
D. Do your competitors have a large clientele, or they are busy
(Yes or No)
Competitor a: Yes
Competitor b: Yes
E. When are your competitors most busy? You can indicate the
hours, days, and months.
Competitor a: Morning and Afternoon-Daily-Every-Month
Competitor b: Morning and Afternoon-Daily-Every-Month

F. Where do your competitor’s customers live? Near or Far or

You can indicate the address
Competitor a: Guadalupe Cebu City
Competitor b: Guadalupe Cebu City

G. COMPARISON: Write Good, Fair or Poor

Compare Julie’s Bakeshop Angel’s Burger
Market Share GOOD GOOD
Quality GOOD GOOD

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Location GOOD GOOD
Size of Facility GOOD GOOD
Prices AVERAGE GOOD
Reputation GOOD GOOD

H. Pricing
Regular Prices:
Empanada- P 25
Pianono- P 5
Buko pie- P 10
Pandesal- P 5
Mamon- P5
Name of Product or Price Competitors Price
Services
1. Empanada 25 30
2. Pianono 5 5
3. Buko pie 10 15
4. Pandesal 5 7
5. Mamon 5 7

I.ADVERTISING:
Telephone 

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Personal Contact 
Paid Advertising ( Newspaper
Ads, Posters, Radio and TV)
Free Publicity 
Using Contact 
Public Relations
Sales Promotion

Production and Technical Plan

PRODUCTION SCHEDULE
NAME OF DAY MONTH YEAR
PRODUCTS
OR
SERVICES:
1. Empanada Monday- JAN.-DEC. 2022-2023
Saturday
2. Pianono Monday- JAN.-DEC. 2022-2023
Sunday
3. Pandesal Monday- JAN.-DEC. 2022-2023
Sunday
4. Buko pie Monday- JAN.-DEC. 2022-2023
Sunday
5. Mamon Monday- JAN.-DEC. 2022-2023
Saturday
THE PRODUCTION PARADIGM

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 INPUTS
Flour, Sugar, Butter

TRANSFORMATION PROCESS:
Baking, Glazing

OUTPUTS:
Technical Plan
Fresh baked goodies
Esh

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 ORGANIZATIONAL / MANAGEMENT PLAN
A. OWNER/MANAGER

Christian Marwin Avila

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STAFFS
DELIVERY
 MAIN BAKER
DELIVERY
Garden Ramsay
DRIVER
CLEANER Nicki Minaj
James Charles
WAITER

John Cena

WAITRESS & CASHIER

Olivia Rodrigo
B.
Regular hours of duty 12 HOURS ( 9 AM – 8 PM )
Groups/categories of work - Chef
- Cleaner
- Waiter
- Waitress & Cashier
- Delivery Driver

Total or number of human resources 6

Rules and policies to follow - Proper Hygiene
- Proper Uniform
- Hospitality and Courteous
- Cleanliness

Working uniforms and I.D.

James Charles

CLEANER

OPERATIONAL PLAN
AMBROSIAN PASTRIES WORKFLOW
1. GREET THE CUSTOMERS AND TAKE THEIR ORDERS.
2. FIND THE INGREDIENTS FOR THE CUSTOMER’S ORDER.
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 3. COOK THE FOOD THAT THE CUSTOMER ORDERED.
4. PLACE THE FOOD ON A CLEAN PLATE.
5. AND GIVE THEIR ORDER AND GIVE THE RECEIPT AFTER THEY EAT.
6. AND GREET THEM TO HAVE A NICE DAY.

B. AMBROSIAN PASTRIES OPERATIONAL PLAN

Strategic Time Frame Person Budget
Objective (Monday- responsible of
Sunday) it the task
depends on the
operating days
Can provide Monday-Sunday MANAGER AND THE
satisfaction to the BAKER
customers
Meet the demand of Monday-Sunday MANAGER
the customers
Earn positive Monday-Sunday ALL THE EMPLOYEES
feedback to
customers
Hit the target sales Monday-Sunday MANAGER, BAKER,
AND THE STAFF,
AND DELIVERY
DRIVER
Offering deals on Saturday and MANAGER PHP 2,000.00
specific items on Sunday
different days

FINANCIAL PLAN
TABLE 1
AMBROSIAN PASTRIES
INITIAL CAPITAL/INVESTMENT: AMBROSIAN PASTRIES P50,000.
Monthly Expenses
FIXED COST

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Bakeshop Rental PhP 3,500.00

Salaries:

Baker 4,500.00

Delivery Driver 900.00

Waiter 900.00

Waitress & Cashier 900.00

Cleaner 700.00

Tools & Utensils 600.00

(A)TOTAL FIXED COST Php 12,000.00

VARIABLE COST (Month)

Raw Materials

Flour 3,000.00

Butter and egg 1,550.00

Yeast 120.00

Sugar and Flavoring 1,500.00

Telephone Bill 600.00

Electricity 1,000.00

LPG 1,000.00

Water 500.00

Transportation 1,000.00

Miscellaneous 2,000.00

(B)TOTAL VARIABLE PhP 12,370.00

COST

(A+B) TOTAL MONTHLY Php 24,370.00

COST

TABLE 2

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 Ambrosian Pastries
Projected Revenue
Types of Costing Projec Daily Projecte Monthly Yearly
Products ted Revenue d Revenue Projected
Volu Volume Revenue
me
Daily Monthl
y
Pandesal C–P 200 P 400.00 6000 P P144,000.00
1.50 12,000.00
M – 50c
SP – P
2.00
Pianono C–P 100 P 500.00 3000 P P180,000.00
4.00 15,000.00
M–P
1.00
SP – P
5.00
Spanish C–P 50 P 300.00 1500 P 9,000.00 P108,000.00
bread 4.50
M–P
1.50
SP – P
6.00
Mamon C–P 150 P 375.00 4500 P P135,000.00
1.75 11,250.00
M – 75c
SP – P
2.50
Empana C-P 20 P 800.00 600 P P288,000.00
da 35.00 24,000.00
M–P
5.00
SP – P
40.00
Total 520 P2,375.00 15,600 P 71,250 P855,000.00

TABLE 3

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 AMBROSIAN PASTRIES
MONTHLY PROJECTED COST REVENUE
  Jan Feb Mar Apr May Jun
Revenue P71,250.0 P73,187. P76,646. P82,911. P87,902. P96,692.9
0 00 00 00 72 9
Cost P24,370.0 P24,184. P25,394. P27,933. P30,726. P33,799.5
0 00 00 00 88 7
Projected P46,880.0 P49,003. P51,252. P54,978. P57,175. P62,893.4
Net Profit 0 00 00 00 84 2

Jul Aug Sep Oct Nov Dec Total

P99,110. P94,154.8 P91,800. P87,210. P104,653 P129,519 P1,076,35
32 0 93 88 .06.00 .00 5.31
P34,644. P32,912.3 P32,089. P30,485. P42,528. P43,898. P376,245.
56 3 52 05 00 47 98
P64,465. P61,242.4 P59,711. P56,725. P65,927. P74,878. P700,109.
75 7 40 83 00 10 33

E. BREAK EVEN: 1,076,355.31>376,245.98 TR is greater than FC and VC

TABLE 4
AMBROSIAN PASTRIES
PROJECTED INCOME STATEMENT FOR THE YEARS 2022-2023
2022 2023
REVENUE P1,076,355.31 P1,237,808.60
COST / EXPENSES P376,245.98 P432,682.87
PROJECTED NET P700,109.33 P805,125.73
INCOME

TABLE 5
AMBROSIAN PASTRIES
CASH FLOW 1ST QUARTER OF 2022

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 January February March
Beginning P 50,000.00 P 68,938.00 P 87,325.00
Cash
Balance
Cash
Inflows P 42,274.00 P 43,005.00 P 44,304.00
Net Income P 92,274.00 P 111,943.00 P 131,629.00
Cash
Outflow P 12,100.00 P 12,000.00 P 13,614.00
Fixed Cost P 11,236.00 P 12,618.00 P 13,214.00
Variable P 23,336.00 P 24,618.00 P 26,828.00
Cost
Ending Cash P 68,938.00 P 87,325.00 P 104,801.00
Balance
SOCIAL IMPACTS
1. The business will provide income and employment to their
employees that improve their standard of living.
2. The business vision is to be the most convenient and profitable
business through great people with great service. We would like our
customers to be delighted and will come back because we provide the
great service they need through the great people catering to their
needs. Thus, making them feel comfortable and welcomed and
leaving our store with satisfaction and happiness
3. We will be using environmentally-friendly equipment, utensils, and
cutleries to support the clean and green program of the community.

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