EXECUTIVE SUMMARY

Lumpia is a savoury snack or even a viand made of thin crepe pastry skin called “Lumpia
Wrapper” enveloping a mixture of savoury fillings. Addition to that, we come up into making
lumpia with a twist, a lumpia that is made with a tuna flakes.
The Sophia’s Crunchy Lumpia, located at Sto. Niño, Rizal, Occidental Mindoro whose
goal is to earn a profit that helps them to develop and to expand their business. It is a new, upscale
food store focusing on providing fresh, healthy and/or premium food and beverage products. Our
product line fits nicely with health trends – as individuals are seeking healthier lifestyles
complimented by less-fat without sacrificing the crunchy texture and savory taste you love from
the classic, healthy and affordable foods.
Sophia’s Crunchy Lumpia promote awareness and uniqueness of our store. The Sophia’s
Crunchy Lumpia is a fried product that was made manually by the owner. Our product is sold with
an affordable price. We promote our product by selling this face to face or directly to the
customers. We use this strategy for the customers to know our product, Lumpia Tuna Flakes.

DESCRIPTION OF THE BUSINESS

The business is a handmade type wherein it will be serving people a new variety of Lumpia.
The business is not new to the market since there are some businesses that cater the same product
but the concept is distinct from the other, since one of the raw ingredients is mainly Tuna Flakes
which makes it unique and new to customers. If you love Lumpiang Shanghai but limiting your
meat intake, you need to try these crunchy lumpia tuna flakes.
The business will be located along the road where schools are established where it will
cater mostly students, passers-by who want to have viand and who want something new in their
taste that will satisfy them.
The business will give opportunities to those unemployed individuals to make a living and
earn in exchange of their hard work. In return to our customers, they will receive customer-
satisfactory level in purchasing the business product.

Business Logo

Sophia’s Crunchy Lumpia is the company’s name. Offering lumpia filled with tuna flakes,
wrapped and then deep fried into a crisp and crunchy delicious delicacy, that’s how we roll. The
product we serve is best, fresh and hot. We roll in a everyone’s taste and budget.

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Vision
The Lumpia Tuna Flakes perceives to be the most profitable finger food business through
a quality made lumpia and serve more customers with delicious product.

Mission
To provide a healthier means of lumpia, to offer reasonably priced quality lumpia,
increased customer satisfaction and prepare it in a clean environment.

Objectives/ Goals
The objectives of the Sophia’s Crunchy Lumpia include:
• To provide a great tasting product yet affordable price
• To be the best selling lumpia business in Rizal, Occidental Mindoro
• To attract more customers and sell more lumpia
• To expand and keep business growth consistently

MARKETING PLAN
The marketing plan covers the description together with its target, it is the blueprint and
outlining of all business activities and all marketing efforts. It also incorporates the different
marketing strategies namely the product, price, place and the promotion.
Our business is to be marketed along the road where schools are established at Sto. Niño,
Rizal. Our Lumpia Tuna Flakes is for lunch, snack and dinner time. The business will be using the
personal selling as a tool in promoting the product.

Target Market
The target market are children and adults but mostly local students on the city which are
segmented according to their levels such as the Elementary and High School. Our product is
affordable to all people, passers-by who want to have viand and who want something new in their
taste that will satisfy them.

Product
Main products to be sold through the Sophia’s Crunchy Lumpia business will be lumpia
filled with tuna flakes and delicious as an appetizer, snack, or main dish. Serve with your choice
of dipping sauce such as sweet chili sauce, banana ketchup, sweet and sour sauce, or spicy vinegar.

Product Description
For those who don’t know, lumpia is a traditional Filipino dish filled with meat and heavier
vegetables. Sophia’s Crunchy Lumpia provides consumers with lumpia filled with tuna flakes,
wrapped and then deep fried into a crisp and crunchy delicious delicacy. The food is best served
fresh and hot.

Production Capacity
The start-up facilities of Sophia’s Crunchy Lumpia, it can produce at least 150 pcs of
Lumpia. This is equivalent to 1050 pcs a week and 4500 pcs a month.

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Price
A pocket-friendly price for P 10.00 each. This initial low price will help secure or be
accepted in any target market effectively based on its affordability.

Place
One of the best location for opening the business is near the school which has the more
chances we can achieve a successful business. So, the business will located along the road where
schools are established at Sto. Niño, Rizal.

Promotion
We will use different variations of promotion. First is to have outdoor signage to be
visualized by a tarpaulin in our outlet. Next is to create consumer awareness. People nowadays
are often connected through internet as well as sharing of information through
internet. Creating a Facebook page for Sophia’s Crunchy Lumpia and post it to different groups in
the social media website will effortlessly advertise the product without cost. We position our
product through the use of technological inputs because it is the most efficient inexpensive and
fastest way to reach people.

ORGANIZATIONAL PLAN
Number of Personnel
For the managerial affairs of Lumpia Tuna Flakes,the business will be consists of six (6)
members. Each one has its own responsibility within the entire operation of the business. Rules
and regulations will also be implement for the attainment of the business goals and objectives.

Organizational Chart

Owner/Manager

Servers/Cleaning Sales
Cashier Cook
Staff Representative

Assistant
Cook/Dishwasher

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Duties and Responsibilities
 Owner/Manager - who owns and supervises the operation of the business. Set policies,
operations, create and maintain budgets. Deal with customer complaints, ensure the food
quality, and examine the place's sanitation. Coordinate the food service between the kitchen
and the dining room.
 Sales Representative – sell products to customers and they do the sales talk to find new
sales leads and to attract more customer.
 Cashier – process and prepare final bill and accept payment. Tally money in the cash
drawer at the beginning and end of each work shift. Respond to customer inquiries, issue
receipts, and record customer suggestions.
 Cook - it ensures the quality of the dishes. Its responsibility is that the dishes are served on
time and that they observe any problem that needs to be rectified and responsible for
approving all the food dishes that leave his kitchen.
 Assistant Cook/Dishwasher - responsible for preparing the ingredients and
accommodate the dishes according to the recipes of the restaurant and its
specifications. Wash and sanitize all dishes and cooking vessels. Maintain upkeep
and organization of dishwashing station. Ensure food scrapes and garbage end up
in proper receptacles.
 Servers/Cleaning Staff - welcome and greet guests. Answer questions about food,
beverages and other services. Take food and beverage orders and maintain clean service
areas. Perform busy/side work efficiently. Ensure guests are satisfied. Clean and stock
guest areas. Clean, sanitize and keep food areas stocked. Meet business and customer’s
service objectives.

Job Qualification
 Owner and Manager
- Must be a graduate of any course related to business
- Must have the knowledge of the product and the business itself
- Should have the standard of being a creative thinker and hard working
 Sales Representative
- Must be good in competition
- Good in communication skills
- Pleasant personality
- High school/ College graduate
 Cashier
- College level
- Responsible in any customer complains
- Good in computation, issuing receipts and change
 Cook
- Has the knowledge on the product
- With experience on cooking
- Good in managing the kitchen
- Must be a High school or College level
 Assistant Cook/ Dishwasher
- With experience of cooking or assisting and Dishwasher
- Has good personality and willingness to assist
- High school/ College graduate
- Ability to follow instructions and help with various tasks, as needed.
- Willingness to comply with all food safety procedures
 Servers/ Cleaning Staff
- Good in communication skills
- Pleasant personality and good at assisting customers
- Good in maintaining the area clean and attention to detail and sanitation rules
- Work experience as a server and cleaning staff

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 OPERATIONAL PLAN
Production
Every Lumpia Tuna Flakes is made through a perfected production procedure in a good
and clean way of cooking and ingredients. Below is the detailed cooking procedure of Lumpia
Tuna Flakes.

Ingredients (good for 150 pcs lumpia)

 2.78 cans (1705 grams each) tuna flakes in oil, drained well
 3.13 cup carrots, shredded
 3.13 cup green onions, finely chopped
 salt and pepper to taste
 6.25 cup shredded quick melt cheese (Eden)
 Cooking oil
 150 spring roll wrappers

Tools and Equipment

 Mixing bowls - deep bowl that is particularly well suited for mixing ingredients together
in.
 Utensils (spork) - has a small shallow bowl attached to a handle usable for putting
ingredients in it.
 Frying pan - A metal pan with a handle.
 Knife - a sharp blade attached to a handle that is used for cutting something.
 Plate - a flat and usually round/oval dish that is used for serving.
 Food tongs - a tool used to grip and lift objects of which there are
 Chopping board - a hand wooden block or which things might slice on it.

Production Process
1. Prepare the filling
- In a bowl, combine tuna, carrots, and green onions. Stir to combine, breaking tuna
into smaller pieces.
- Season with salt and pepper to taste. Stir well.
- Add cheese. Stir well to combine.
2. Pull apart the lumpia wrapper
- Separate spring roll wrappers into individual sheets.
- Arrange a wrapper on a flat working surface.
3. Fill the Lumpia Tuna Flakes
- Spoon tuna filling on the bottom part of the wrapper.
4. Wrap the Lumpia Tuna Flakes
- Fold the wrapper over the filling and then fold sides. Roll tightly into a log and
lightly dab with water on the end to completely seal. Repeat with the remaining
mixture.
5. Heat the oil
- Pour the oil in a deep frying pan. Let the oil heat until water sizzles when sprinkled
over it.
6. Lay the Lumpia Tuna Flakes in the oil
- In a wide pan over medium heat, heat about 1-inch deep of oil. Add tuna lumpia in
a single layer and deep-fry.
7. Remove the rolls when they are golden brown
- Remove from pan and drain on a wire rack.
- It should be golden and crunchy.
- Serve immediately with a choice of dipping sauce.

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 LOCATION MAP

Sto. Niño

San Jose

One of the factor that can help business is the location. We need to consider some of the factor for
looking business location. The population of the place, demand and supply of goods in the place
and the needs of the people. I decided to choose Sto. Niño, Rizal Occidental Mindoro as the
business location which is located along the road near in schools. The location map shows above
is from SJNAIHS to Sto. Niño, Rizal where Lumpia Tuna Flakes is located.

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 FINANCIAL PLAN

Table 1. Monthly Expenses

(FC+VC=M COST MONTHLY EXPENSES)

FIXED COST
Rental 1 000
1 000
Power and Utilities Electricity 500
Water 200
Gas 1 000
1 700
Tools and Utensils Food Storage 200
Mixing Bowl 100
Knife 100
Chopping Board 80
Plates 100
Spoon 100
Food Scissors 30
Food Tongs 50
Frying Pan 250
Stove 800
1 810
Furniture and Fixtures Tables 2 000
Chairs 1 500
Display Cabinet 1 000
4 500
Sales Promotion Tarpaulin 500
500
(A)TOTAL FIXED COST 9, 510

VARIABLE COST
Ingredients Lumpia Wrapper (120 2 500
packs, 35 pcs each)
Canned Tuna flakes (78 10 000
cans , 1705 g each)
Cooking Oil (4 gallons) 1 000
Carrots (17.5 kg., 80 1 200
each kilo)
Green Onions 500
Eden Cheese (22 pcs., 1 500
440 g,)
16 700
Salary/Wages Sales Rep. 1 500
Cashier 1 500
Cook 2 000
Asst. Cook/ Dishwasher 1 500
Servers/ Cleaning Staff 1 500
8 000
(B) TOTAL VARIABLE
24, 700
COST
(A+B) TOTAL MONTHLY
34, 210
COST

CAPITAL: 50,000.00
Table 1 shows the projected expenses per month during the initial year of operation. It is
noted that fixed cost is lower than variable costs.

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Table 2. Projected Revenue
(PVD X SP = DR) (PVD X 30 DAYS = PVM) (PVM X SP = MR)

Projected Projected
Volume Daily Volume Monthly
Product Costing Revenue Revenue
(C x PVD) Monthly (DR x 30)
Daily
(PVD x 30)

C - 5.00 C – 750 C - 22 500

Lumpia
M - 5.00 150 pcs. 4 500
Tuna
Flakes SP – 1 500
SP - 10.00 SP – 45 000
C – 750 C - 22 500

TOTAL 150 4 500

SP – 1 500 SP – 45 000
Legend: Cost – C Mark-up – M Selling Price - SP

Table 2 & 3 showed the projected cost and revenue by month. Based on the table the Total Revenue
is P45, 000.00 the combine fixed and variable cost. It indicates that Lumpia Tuna Flakes has the
great potential of generating profit.

Table 3. Income Statement

REVENUE 45, 000

COST 34, 210

NET INCOME 10, 790

Table 4. Cash Flow

Cash Balance Beginning 50, 000.00

Cash Inflows

Net income 45, 000.00

Total cash inflow 45, 000.00

Cash Outflow

Fixed cost 9, 510.00

Variable cost 24, 700.00

Total cash outflow 34, 210.00

Cash Balance Ending 10, 790.00

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Table 5. Capital Equipment List

Qty. Unit Description Uses Unit Cost

Preserve the
1 pc Food Storage 200
ingredients
For mixing
1 pc Mixing Bowl 100
ingredients
For cutting
1 pc Knife 100
and slicing
For chopping
1 pc Chopping Board 80
and cutting
24 pc Plates For serving 100
24 pc Spoon For picking 100
1 pc Food Scissors For cutting 30
1 pc Food Tongs For picking up 50
1 pc Frying Pan For frying 250
1 pc Stove For cooking 800
Total Cost 1 810

SOCIAL IMPACT
The business vision stated that the “Lumpia Tuna Flakes perceives to be the most profitable
finger food business through a quality made lumpia and serve more customers with delicious
product”, the desired outcome of the business are the customers that the product will popularly
know as the best innovative Lumpia.
Aside from being naturally nutritious, my customers also love crunchy and indulging taste
of the lumpia and it really makes them forget their stressful moment. Getting a healthier means of
lumpia at a reasonably priced and sure the quality. Lumpia Tuna Flakes will get customer’s
satisfaction.