DR. FILEMON C. AGUILAR MEMORIAL COLLEGE OF LAS PIASGOLDENGATE
SUBDIVISION, TALON 3, LAS PIAS CITYTEL. NO. 805-84-25
Chapter IProject BackgroundA. Name of businessThe name of
business is DIY Dough it- Yourself Doughnut, Inc.B. LogoThis logo
signifies the uniqueness and differentiation from any other
doughnut vendors. Create/customize your own doughnuts is the very
tag line when you heard DIY Dough it Yourself Doughnuts, Inc.C.
LocationThe business is located at North Gate Avenue Cyberzone,
FilinvestCorp. City Muntinlupa City, Metro Manila.D. VisionThe
organization vision statement is to become a dominant worldwide of
high quality doughnuts and compatible high quality products.E.
MissionThe organization mission statement is to make and serve the
freshest, most delicious coffee and donuts quickly and courteously
in modern, well merchandised stores.F. ObjectiveThe objective of
DIY Doughnuts Inc.is to offer a high standard quick dining
experience with innovative product choices that will not only suit
the taste of consumers with a sweet tooth but also the taste of
vegetarian and health conscious consumers. G. Project
descriptionThe project descriptions of the business are customized
and ready-made doughnuts available in sweet, fruits and vegetable
coating. And also, the proposed freestanding DIY Doughnuts, Inc. is
to provide drive thru and delivery services.Chapter IIMarket
StudyThe business world is now a vast area where there are various
products competing with each other. Every business must respond to
the increasing demand of the market. One way of making your
business responsive to every customer is by giving them
satisfaction. With these trends, marketing plays a key role in
placing a business in the forefront.Market study is aimed at
determining the extent to which goods and services to be generated
by the project are needed or demanded and to design the appropriate
marketing strategies and plans that will help ensure that a
projects target users are reached and will accept the project
outputs.This chapter covers the objectives of the market study, the
research techniques and methodology, the historical and projected
demand and supply and also the SWOT analysis which is used to
determine the feasibility of the product.Objectives of the StudyThe
general objective of the study is to determine the market
feasibility of the proposed product. Specifically, it attempts to
discuss the following objectives:1. To identify the target market
and marketing channels in which the proposed product will be
distributed;2. To determine what will be the historical and
projected demand and supply;3. To build up information about the
strength, weaknesses, opportunities and threats of the product in
the line 9of business as well as the size, nature, quality and
price of the product to be sold and;4. To plan the proper
strategies and programs on how the proposed product will be
available in the market.A. MARKET DESCRIPTIONThe company offers two
major divisions of doughnuts, the ready-made and customized
doughnuts. The ready-made doughnut consists of plain, sugar free,
fruits & vegetable flavors, while on the other hand; customized
doughnuts are depending on the taste preferences and desires of the
customers that are available in the counter area where you can
choose different flavor and design it whatever you want. It also
offers coffees and milk teas as a partner of the doughnut. This
product is best for doughnut lovers, health conscious person, as
well as the people who are on a diet that would like to maintain
their physical fitness. We provide a service to our customers who
want their doughnut to be customized in their own designs. This
would be a product that people would die looking for of the
customers because of its unique and delicious taste to satisfy
beyond customers expectations.B. MARKET SURVEY RESULTMarket survey
results shows the number of percentages based on the questionnaires
answered by the respondents
1. Do you want doughnut?
62% respondents answered that they are willing to patronize the
doughnuts corner. 38% respondents answered that they are not
willing to patronize the coffee and doughnuts corner.
2. How do you want your doughnut to be made?
e
32% of respondents answered that they to patronize the
customized doughnuts. 68% of respondents answered that they want
ready-made doughnuts.
3. Are you familiar with customized doughnuts?
21% answered they are familiar with the customized doughnuts.
79% answered they are not familiar with the customized
doughnuts.
4.Do you like to customize your own doughnut?
21% answered they are familiar with the customized doughnuts.
79% answer
45% answered they want to customized their own doughnuts. 55%
answered they want to customized their own doughnuts.
5. Which flavor do you prefer for your doughnut?
34% answered they prefer the sweet-coated flavor for their
doughnuts. 31% answered they prefer the sugar free flavor for their
doughnuts. 22% answered they prefer the veggie flavor for their
doughnuts. 13% answered they prefer the fruity flavor for their
doughnuts.
6.Which is more convenient for you?
15% answered that they would be more convenient if the service
is drive thru. 85% answered that they would be more convenient if
the service is drive thru.7.Which beverages you want to match to
your customized doughnut?
94% answered that they would want to match their customized
doughnuts with a coffee. 6% answered that they would want to match
their customized doughnuts with a coffee.
8. How much are you willing to pay for customized doughnut?
75% answered that they are willing to pay their customized
doughnuts for Php 25-35. 25 % answered that they are willing to pay
their customized doughnuts for Php 31-40.
9. If ever our product will exist in the market, are you going
to patronize it?
54% answered that they are going to patronize our product. 46
answered that they are going to patronize our product.
C. CC. COMPETITOR ANALYSIS(1) Direct Competitor
There are many providers of doughnuts at present like JCO,
Krispy Kreme, Dunkin Donuts,Mister Donuts, and many more. DIY Dough
it Yourself Doughnut, Inc. will only be a beginnerin the doughnut
industry in which may become a threat to the said companies. The
edge of the proposed project is its uniqueness on how the product
is created since it is new to the market.
(2) Indirect CompetitorMcDonalds, StarBucks, Jollibee, bake
shops and convenient stores will be a threat to the company in
generating sales since it offers food that is not available to the
company.
D. DEMAND AND SUPPLY ANALYSISSince we are located along the
National Highway and we are surrounded by different companies, we
expect more customers. Sales are expected to increase by stop-over
done by employees.We have specifically targeted segments of people
with an appreciation for delicious desserts and a need for comfort
and relaxation, DIY Doughnuts is a haven for the busy &
successful who want to treat themselves to something soothing and a
little sinful. It doesnt take a lot of time, yet is so rewarding.
These people will value high quality products presented without
pretension. Our customers will also appreciate the dun and fast
service.
Demand Figures DataTotal Population% of
Population201420152016Average growth Rate
Local100%12.4%13.64%16.37%14.14%
Total100%12.4%13.64%16.37%14.14%
Demand Projection for the Next 5 YearsYear OperationTarget
RateTotal Projected Demand
Year 11%1,116,700
Year 22%1,228,370
Year 35%1,842,555
Year 45%
1,934,683
Year 55%2,031,417
Supply Projection for the next 5 YearsYear OperationTotal
Projected Supply
Year 1564,000
Year 3581,033
Year 4610,085
Year 5640,589
Demand and Supply AnalysisYear ProjectedDemand
SupplyD-S GapPercentUnsatisfied=(D-S GAP/D)x 100%
Year 11,116,700564,000552,70049%
Year 21,228,370569,640558,73045%
Year 31,842,555581,0331,261,52268%
E. SWOT ANALYSISStrengths New and different varieties of
doughnuts have been introduces which shall give us the health
benefit of product differentiation. Location of our shop will be
placed in such an area which can be easily accessible to all parts
of the City. Experienced staff is hired that will help us in
providing quality food and service to our customers. Ambiance of
place and the feeling of being in their native place while enjoying
their food is itself experience which gives us an advantage over
others. Offers coffee and doughnuts with an affordable price.
Offers customized doughnuts that depend on the taste preferences
and desires of the customers. Offers a typical type of doughnut for
health conscious person.Weaknesses Doughnuts products are
perishable items need to be sold as soon as possible to gain
maximum benefits. The customers also prefer fresh products. Our
shop has introduces few items from the possible product lines. This
limited menu can be seen as a weakness. Financing- preliminary
estimates of sales and expenditures suggest that it will remain
financially stable. However unforeseen expenditure or poor sales
will threaten cash position, which will threaten cash position,
which will be particularly vulnerable in one year. A newly
established one; the business may not be patronized because it is
not well known.Opportunities Expansion of the product line in the
future with the introduction of more Filipino cakes Growing concern
for health and multigrain food products shall become a reason for
the reason for the increase in our sales as we always provide
freshly made cakes Growing market- bakery industry is growing at a
fast speed and demand for quality food is never ending. Potential
to become a premier food provider- this is because of the
experience and expertise staff we deliver quality cake products.
Also the use of technology like surface technology on table makes
it quite innovative and a new experience.Threats Local competition
(existing and potential): severe competition in the industry with
well-established players like Contis and Starbucks shop. Economic
downturn: the strong domestic economy has been good for the bakery
industry. Continued growth is anticipated. However, unforeseen or
unanticipated economic recession would reduce disposable
income.
a. Market Share AnalysisThe geographic area in which the store
is located will be the starting point of DIY Dough it Yourself
Doughnut, Inc. in creating share in the market. The store is
located at Ground Floor North Gate Avenue Cyberzone, Filinvest
Corp. City Muntinlupa City, Metro Manila, a business area in which
the employee of each may avail our products because other
competitors are far from this area. Market ShareThe figure below
illustrates the market share for coffee and doughnuts corner.
Market Share for DIY DoughnutsAs presented in Figure above, the
proposed business gathered 48% of the market share because it can
provide unique, healthy and affordable products.
F. PROJECTED SALESUnit Sales Projection
YEAR 2014 2015 2016 2017 2018
Expected unit sold 558,350 614,185 737,022 1,105,533
1,658,299
Ready-made 379,678 417,646 626,469 939,703 1,409,555
Sweet-Coated 129,091 142,000 212,999 319,499 479,249
Sugar-Free 117,700 129,470 194,205 291,308 436,962
Fruity 49,358 54,294 81,441 122,161 183,242
Veggie 83,529 91,882 137,823 206,735 310,102
Customized 178,672 196,539 235,847 353,771 530,656
Coffee 367,394 404,134 606,201 909,301 1,363,951
Milk-Tea 23,451 25,796 38,694 58,040 87,061
Beverages 390,845 429,929 515,915 773,873 1,160,810
G. MARKET STRATEGYMarketing consists of all activities designed
to generate and facilitate any exchange with the intent to satisfy
human needs and wants. It can also be defined as a total system of
business activities that include planning, selling, distributing
and promoting products, services, and ideas to consumers to achieve
organizational objectives.The objective of the business is the
purpose for which the business is established. It is generally
believed that the main objective of business is to make profit,
avoid loss and to establish a strong position in the market. To
accomplish this, the management should know the use and
implementation of the appropriate marketing strategies in launching
the product to the market. The marketing program includes the
determination of the selling price, which will be determined by the
cost-plus method of accountants; product quality, which refers to
the product to be marketed; packaging which gives a sense of
distinction of the product and attractive in the eyes of the
consumers awareness and desire the product.(1)Target market
Employees call center agents Businessman Individual(2 )Sales
ForcesThe company when established will have enough markets for the
said area and expect to take all expected doughnut share for the
said location.(3) Pricing StrategyREADY-MADE DOUGHNUTSSweet Coated
Php 20.00Sugar FreePhp 25.00
FruityPhp 30.00 VeggiePhp 30.00
CUSTOMIZED DOUGHNUTSPhp 15.00BEVERAGESCoffeePhp 70.00 Milk
TeaPhp 60.00
(4) Ads and Promotion There is not much personal selling in DIY
Doughnut. Instead, customers come in with the brand awareness of
the doughnuts. The store emphasizes its customized doughnuts but
other than that not much personal selling goes on. Product
giveaways are held at grand openings to improve knowledge of
Doughnut products. On certain occasions DIY Doughnut sells a
special flavored doughnut for a limited period of time. Currently,
DIY Doughnut is offering a veggie and fruity doughnut. Advertising
Promotion was highly done by the word of mouth advertising of past
customers. DIY Doughnut spends very little, if anything, on
advertising. DIY Doughnut strongly believes that the buzz created
from public relations, at a store opening, is enough to bring the
customers to its doughnut shops. Also, grand openings of DIY
Doughnut have promoted doughnut awareness through flyers and
tarpaulin.WhatWhoWhenWhereHow
1.FlyersThe proponents will be the one who will distribute the
flyers.It will be distributed three (3) weeks before the
operation.Along Alabang area and in the commercial place.It will be
distributed to all potential customers through personal
distribution.
3.Internet MarketingThe proponents10 days before the
[email protected]@gmail.com
The facts regarding the proposed product will be posted in the
internet.
4.Free tasteThe proponentsFirst week after the launching of the
business.At the public place and malls.It will be conducted at the
mall in its first week.
5.Product LaunchingAll the members of the company.It will be
done on the opening of the business.The business
location.Introducing the product by a simple program with the use
of promo materials.
(4) Marketing MixDIY Doughnuts will have this following
marketing mix in the products and services. Free WIFI, Discount
card, Free gadget charging, Free waterChapter IIITECHNICAL STUDYThe
technical aspect encompasses the manufacturing process, labor
requirements, machinery and other equipment, plant location and its
layout and other things present in manufacturing the proposed
product in order to make it available to the consumers. This
chapter discusses the manufacturing process of the DIY Doughnut,
Inc. Being the focal point of the technical study, efficiency and
effectiveness of allocating available resources should be
considered. The estimated cost of the proposed business should be
indicated so that it can be favorably compare with the existing
competitors.Objectives of the StudyThis chapter aims to determine
the sufficient information about the manufacturing process and set
the necessary tools and equipment needed for the production of the
proposed product. Below are the planned goals of the technical
study:1. To describe the nature of the product and its various
uses;2. To discuss the manufacturing process of the product;3. To
determine the raw materials needed, labor requirement, supplies and
production schedule necessary for the production;4. To ascertain
the availability and accessibility of the resources needed; and5.
To set up the plant location, its size and the layout of the
firm.A. PRODUCT SPECIFICATIONProduct is something produced or
manufactured by a firm. Every business aims to establish a name in
the market through the introduction of new and unique product which
will be marketed to the consumers to satisfy their needs and wants.
The proposed product to be produced by SJB Manufacturing Enterprise
is DIY, Dough it Yourself, Inc.DIY,Dough it Yourself, Inc.is a new
variant of doughnut. It is made up of flour, mixed with fruits and
vegetables that will satisfy the taste of the consumers.It is
packed and sealed in a paper bags and boxes with the product label
to secure the product. The nutritional values that it offers have
great advantages which lead the proposed product to be different
from others.B. PRODUCTION PROCESS1. Ready-made DoughnutsA.
Sugar-coated Doughnuts Whole Wheat Cinnamon Sugar Holes
Ingredients: 1-1/2 cup whole wheat flour3/4 teaspoon baking
powder3/4 teaspoon baking sodaDash of salt3/4 cup (2 percent) Greek
yogurt2 tablespoons vegetable oil1-1/2 teaspoon vanilla extract1
egg2 tablespoons brown sugar1/2 cup sugar3 - 4 tablespoons
cinnamon1 tablespoon melted butterYields about 24 donut
holesDirections:1. Preheat your oven to 400 degrees F. Grease a
mini muffin pan with non-stick cooking spray and set it aside.2. In
a large bowl, mix together the flour, baking powder, baking soda
and salt. Add the egg, oil, Greek yogurt, vanilla and brown sugar
until the mixture is fully combined. It will be a little thicker
than a muffin batter. If it's too thick, add in a bit of milk.3.
Using your hands, roll the dough into little balls and place them
in the greased muffin pan.4. Bake donuts for about 10 - 11 minutes,
or until they are golden brown. Let them cool for about 1 minute.5.
Mix together the cinnamon and sugar. Using a pastry brush, brush
each donut with melted butter, then, dip in the cinnamon sugar to
coat. Repeat until all of the donuts have been covered.B.
Sugar-Free Doughnut- Gluten Free Chocolate Glazed Baked
Doughnuts
1/2 cup + 1 Tbsp oat flour1/2 cup + 2 Tbsp sweet rice flour3
Tbspvegetable oil1/2 cup granulated sugar2 large eggs1/2 cup + 3T
milk1/4 cup unsweetened cocoa powder2 tsp vanilla1/2 tsp salt1 tsp
baking powderfor the glaze:1/2 cup powdered sugar1 Tbsp unsweetened
cocoa powder1 Tbsp milk1/2 teaspoon vanillasprinkles (optional, but
not really)Servings: 24 piecesProcedures:1. Preheat your oven to
350 degrees and grease your donut pan.2. Combine the oat flour,
sweet rice flour, sugar, cocoa powder, salt & baking powder in
a medium sized bowl.3. In a small bowl, whisk together eggs, milk,
vanilla & oil.4. Stir wet ingredients into dry ingredients,
just until combined. Mixture may be a bit lumpy & thats ok. Do
not overmix.5. With a spoon, spatula or piping bag, fill the donut
pan.6. Bake for 20-25 minutes. The donuts are done when testing
with a toothpick reveals a slightly moist toothpick.7. Let them
cool in the pan for 5 minutes, then, turn out onto a cooling
rack.8. To make the glaze, combine everything but the sprinkles and
whisk (with a fork is fine) until smooth. When the donuts have
cooled, turn upside down, dunk in icing. Sprinkle the tops with
sprinkles and let the glaze set.C. Vegetable DoughnutPotato
Doughnuts
Ingredients:3tbsp Crisco shortening cup sugar3 egg yolks1 egg
white tsp salt1 cup mashed potatoes cup milk2 cups flour3tsps
baking powder tsp mace tsp nutmegPeanut or vegetable oil for
fryingServings: 24 piecesProcedures:Combine Crisco and sugar. Add
egg yolks and white, well beaten.Add mashed potatoes and milks.
Sift flour, baking powder, salt and spices together. Add to first
mixture, working in more flour if needed.Roll out on a lightly
floured surface and cut using a doughnut center or round biscuit
cutters (one large outer one with a small one in center for the
donut hole).Fry in a deep fryer at 365 F, reducing heat if donuts
are browning too quickly. Turn once. Transfer to paper towel and
sprinkle immediately with confectioners sugar; alternatively, fill
a small brown bag with cup granulated sugar with tsp cinnamon and
shake to coat. Or the donuts may be glazed with confectioners
icing.C. Fruit DoughnutsBanana Blue-Berry Doughnut
Ingredients:1 cup Mashed Ripe Banana (Roughly 2 small
bananas)1/2 cup Sugar1/2 cup Fat Free Greek Yogurt (lactose-free
brand)1/4 cup Unsalted Soy Butter (Melted)2 Eggs (Room
Temperature)1 teaspoon Pure Vanilla Extract2 cups All-Purpose
Flour1 teaspoon Baking Powder1/2 teaspoon Baking Soda1/4 teaspoon
Salt1 cup fresh blueberriesServings: 24 piecesInstructions:1.
Preheat the oven to 325F2. Using your electric mixer with the whisk
attachment, add the mashed banana, sugar and yogurt. Mix until
incorporated.3. Add melted butter, eggs and vanilla extra and
mix.4. Add flour, baking powder, baking soda and salt to the batter
and mix until just incorporated. 5. Using a spatula, fold in the
chocolate chips.6. Scoop the batter into piping bag, snip the end
to leave an opening.7. Grease doughnut baking pan and pipe 3/4 full
the batter into each doughnut mold.8. Optional: Sprinkle cinnamon
sugar mixture on top of each doughnut batter before baking.9. Bake
for 12 to 15 minutes. Remove from the pan and allow cooling before
eating.b. Customized DoughnutsRegular DoughIngredients:2 c. milk1/2
c. sugar2 tsp. salt2 pkg. dry yeast dissolved in 1/4 c. water7 c.
flour2 eggs1/2 c. butterServings: 72 piecesProcedures:Scald milk,
sugar and butter. Cool. Add yeast, then other ingredients and work
dough until smooth and spongy. Rise 1 1/2 to 2 hours. Roll on
floured board, cut donuts, let rest 15 minutes and fry in deep fat,
then glaze.
DIY, Toppings for Regular Dough:VegetablesFruitsOthers: Carrots-
Cherry - Dark Chocolate Malunggay - Mango - White Chocolate Squash
- Corn - Sprinkles Potato - Lychee - Cadbury -Strawberry - Cheese
-Grapes - Cashew Peanut - CornThis picture shows the different
toppings offered by the proposed business.
-Cherry-Dark Chocolate-White Chocolate-Sprinkles-Corn-Cadbury
-Mango-Cheese Crm-Lychee-Avocado-Cashew PeanutB. DIY, Beverages1.
MilkA. DIY, Hot Cinnamon Milk Mix
Ingredients4 1/2 cups powdered milk1 1/2 cups coffee creamer
(Instant Vanilla, powdered)2 cups sugar1 1/2 tbsps
cinnamonInstructionsCombine all of the ingredients into a large
bowl with a whisk. Store mix in a sealed air tight container.To
prepare: mix cup of mix in to a mug with 1 cup hot water.Good for
25 servings.
1. DIY, Coffee Tea
Prep Time: 10 minutesCook Time: 2 minutesTotal Time: 12
minutesYield: 10 servingsIngredients:2 cup Folgers classic roast
coffee, brewed extra strong3 cups milk dips in jasmine tea1/2 cup
sugarPreparation:Mix well.Pour into small glasses.Serve hot or
chill and serve over ice. 2. DIY, Yuban Strong Brewed Coffee
Ingredients:1 tsp Yuban brewed coffee6 0z water1 tsp
sugarPreparation:Mix well. Good to 10 servings
D. PRODUCTION PROCESS FLOWRaw MaterialsIngredients vary
depending on whether they are yeast or chemically leavened.
Furthermore, homemade doughnuts generally include far few
ingredients than mass- produced or those made from mixes.
Chemically-raised doughnuts are made with ingredients such as
flour, baking powder, salt, liquid, and varying amounts of eggs,
milk, sugar, shortening and other flavorings. This type of doughnut
uses baking powder in the batter to leaven the dough.
Yeast-leavened doughnuts are made with ingredients that include
flour, shortening, milk, sugar, salt, water, yeast, eggs or egg
whites, and flavorings.Doughnuts produced in sanitary baking
conditions in grocery stores, bakeries, or franchises often come
from pre-packaged mixes. These vary but can include: flour (wheat
and soy flour), shortening, sugar, egg yolks, milk solids, yeast
dough conditioners, gum, and artificial flavors. One franchise adds
a yeast brew. Mixes require the bakeries to add fresh wet
ingredients such as water, milk, and eggs in the mixing process.
Doughnuts also require oil (usually vegetable oil) for frying.
Glazes or frostings are often added after the product is fried and
are made with flour, sugar, flavoring, and sometimes shortening.The
Manufacturing ProcessThis process will describe the manufacture of
doughnuts in a mechanized doughnut bakery that makes only
yeast-raised doughnuts. Because yeast requires time for kneading,
time to rest and additional time to rise or proof, it takes at
least an hour to take dry pre-packaged mix to completed
product.Acquiring the ingredients Bakeries or franchises that do a
brisk business (making hundreds of dozens in a day) acquire mixes
in bags, often as large as 50 lb (22.7 kg). Chains have the
ingredients shipped to them from company warehouses within the
region and the mixes are stored on the premises and used as needed.
The bakery must shop for large quantities of perishable fresh
ingredients such as eggs and milk and keep them
refrigerated.Measuring the ingredients A batch is referred to by
weight of dry ingredients put into the mixture. The weight of the
batch varies with doughnut type and amount to be made. The
pre-packaged mix is poured from a bag onto a scale and the precise
amount measured.Mixing and kneading The flour mixture is then
poured into a large mixing bowl put onto an industrial mixer and
the appropriate amount of wet ingredients are added depending on
weight of the batch and type of doughnut in production. The wet
yeast slurry (for leavening) is mixed separately and carefully
added to the flour-water mixture at this time. The dough mixer then
begins its work; a large dough hook first mixes and then simulates
the human kneading process, pulling and stretching, as it
homogenizes the ingredients and develops the dough by forming the
gluten into elongated and interlace fibers that form the basic
structure of the doughnut. The mix runs on an automatic timer and
the entire mixture, including the softened yeast, is kneaded
together for approximately 13 minutes.Resting the Yeast It is
essential that yeast dough "rests" or simply sits for about 10
minutes after it is mechanically kneaded. As the yeast grows, it
converts its food into carbon dioxide (this is called fermentation)
and causes the yeast dough to rise. As the dough sits, it allows
the gas to develop and the dough starts to rise, indicating the
fermentation process of the yeast reacting to sugar in the mix is
beginning. If this does not happen, the dough yields flat, tough
doughnuts and the mix should be discarded. At the end of this
period, a good-quality dough is spongy and soft.Shaping the
doughnuts The dough is then hoisted by hand and loaded into the
hopper of a machine called an extrudera machine that forms the
individual doughnuts using a pressure-cutter
The premeasured flour mixture is mixed with the appropriate
amount of wet ingredients The wet yeast slurry (for leavening) is
mixed separately and carefully added to the flour-water mixture.
Next, a large dough hook first mixes and then simulates the human
kneading process, pulling and stretching, as it homogenizes the
ingredients and develops the dough by forming the gluten into
elongated and interlace fibers that form the basic structure of the
doughnut. Once the yeast has had time to rise, the dough is loaded
into a hopper that feeds the dough through an extruder. A cover is
then placed on the machine and the machine is pressurized, forcing
the dough into tubes that 'plop" out a pre-determined amount of
dough into the desired shaperings for conventional doughnuts and
circles for doughnuts that are to be filled with jam or
creme.system. The batch of yeast dough is put into the top of the
open machine. A cover is then placed on the machine and the machine
is pressurized, forcing the dough into tubes that extrude a
pre-determined amount of dough into the desired shaperings for
conventional doughnuts and circles for doughnuts that are to be
filled with jam or creme. It takes about 15 minutes for the
extruder to push out about 30 dozen doughnuts.An automated doughnut
stamper can also be used in conjunction with an extruder. In this
case, the dough is extruded in a continuous, unshaped flow through
a series of rollers that flatten the dough. Once flattened to 0.5
in (1.27 cm) thickness, the sheet of dough is stamped into doughnut
shapes.Proofing The extruder is attached directly to the proofing
box (a warm, oven-like machine), which is a hot-air,
temperature-controlled warm box set to approximately 125 F (51.6
C). Here, the thin doughnuts are slowly allowed to rise or proof as
the yeast ferments under controlled conditions. Proofing renders
the doughnuts light and airy. (Yeast doughs must be allowed to rise
slowly and at just the right temperature. If the proofing box is
too hot, the yeast bacteria will be killed and the doughnuts will
not rise. If too cold, the yeast remains inactive and cannot
ferment thus preventing leavening. A machine attached to the
extruder pushes the rings or circles onto small shelves that move
through the proof box for about 30 minutes. The shelves are
chain-driven and move down, up, and over during this 30 minute
period. After 30 minutes, they are quite puffy.Frying Next, the raw
doughnuts fall automatically, one row at a time, into the attached
open fryer. It is important to drop just a certain amount of raw
doughnuts into the grease at a time. If too many are placed in the
fryer at one time, the oil temperature is drastically lowered, fry
time is longer, and the doughnuts absorb too much oil. The frying
oil is the most expensive ingredient in the production process, and
if the doughnuts absorb too much oil, it reduces the profit margin
on the batch. As the doughnuts move through the fryer, they are
flipped over by a mechanism. After two minutes, the doughnuts have
moved completely through the fryer and are forced into the
mechanism that applies glaze.Glazing and drying As the doughnuts
leave the fryer, they move under a shower of glaze. Here, glaze is
forced through holes from a bridge running several inches above the
hot doughnuts. The glaze coats the top, sides, and part of the
bottom of the doughnuts. The doughnuts are conveyored out of the
production area to dry and cool.
The raw doughnuts are conveyored to the proofing box, a warm,
oven-like machine that slowly allows the doughnuts to rise or proof
as the yeast ferments under controlled conditions. Proofing renders
the doughnuts light and airy. After proofing, the raw doughnuts
fall automatically, one row at a time, into the attached open
fryer. It takes two minutes for a doughnut to move through the
fryer. Next, the doughnuts move under a shower of glaze. The
doughnuts are conveyed out of the production area to dry and
cool.Further finishing and sale Once conveyor to a finishing
station, the doughnuts may be sprinkled with candies or nuts or are
given a thicker frosting. The disk-like doughnuts (those with no
hole) are forced onto a machine that injects two doughnuts at a
time with the desired, pre-measured filling. The completed
doughnuts are placed on trays for movement to the counter or packed
into boxes for custom orders.E. PROJECT SITEPlant location is an
important factor that must be considered before establishing a
business. Several factors such as the cost of rent, its appearance,
availability of the raw materials and suppliers must be
considered.The proposed location of the plant site of DIY, Dough it
- Yourself will North Gate Avenue Cyberzone, Filinvest Corp. City
Muntinlupa City, Metro Manila.The rent will be P200,000.00 per
month. This is the overall place of production of the proposed
product. See Table 1 for the picture.F. Plant Size and LayoutThe
proponents made a layout of the plant site to be used. The size of
the building rented is 1,000 square meters. An important factor to
be considered here is on how to make the process flow continuously
for the workers to be able to work better. It is necessary to have
the appropriate plant layout to facilitate the smooth of
manufacturing process. The proponents considered a lot of factors
to have a proper plant layout that will be suitable for the whole
manufacturing processThis plant has complete facilities regarding
the electricity, water and other necessary utilities since it is a
kind of apartment. There is a wide space for the manufacturing area
where the workers can move easily and conveniently. There is a
storage room where the raw materials as well as the finished
products could be stored properly to prevent spoilage. There would
also be a worker station, where the workers could have their rest
during their break. There is a receiving area for the
customer/retailer who will drop by. The office is large enough to
accommodate the visitors who will come. The facilities of the plant
are just enough to satisfy the needs of the business. The plant
location is in Filinvest Corp. City Muntinlupa City.Table 1:
PROJECT SITE
Table 2: PROJECT LAYOUTFRONT LEFT SIDE VIEW
FRONT RIGHT SIDE VIEW
G. FLOOR PLAN
KITCHEN
H. RAW MATERIALSRaw materials are the basic ingredients for the
quality of the product. These are also the building blocks to have
an output. These are the reason why and how a product produced is
based on the quality of raw materials used during the process. The
ingredients of the proposed product are shown below. The following
are the raw materials used in making the proponents
product.SUGAR-COATED DOUGHNUTIngredients Cost QUANTITY PER COST
QUANTITY COST PER UNIT
1 1/2 Cups Wheat Flour 32.00 1 k. 120.00 0.27
3/4 Teaspoon Baking Powder 18.55 100 g. 120.00 0.15
3/4 Teaspoon Baking Soda 88.00 500 g. 120.00 0.73
3/4 Cups Greek Yogurt 96.00 1 k. 120.00 0.80
1 2/2 Teaspoon Vanilla 25.00 250 ml. 120.00 0.21
1/2 Cup Sugar 40.00 1 k. 120.00 0.33
3/4 Teaspoon Cinnamon 65.00 4.0 oz 120.00 0.54
1 Teaspoon Butter 35.00 1 stick 120.00 0.29
2 Teaspoon Vegetable Oil 95.00 1 L. 120.00 0.79
TOTAL COST 494.55 4.12
SUGAR FREE DOUGHNUT
IngredientsCostQUANTITY PER COSTQUANTITY COST PER UNIT
2 1/2 Cups & Tablespoon Oat Flour401 k.72 0.56
1/2 Cups & 2 Teaspoon Sweet Rice Flour301 k.72 0.42
3 Tablespoon Sunflower Oil401 k.72 0.56
1/2 Cups Granulated Sugar441 k.72 0.61
2 Eggs42 pcs.72 0.06
1/2 & 2 Teaspoon Vanilla354.0 0z.72 0.49
4 Tablespoon & 1/2 Cup Milk29.6370 ml.72 0.41
1/4 Cup & 1 Tablespoon Unsweetend Cocoa powder259.5100 g.72
3.60
1/2 Powdered Sugar21.51 k.72 0.30
TOTAL COST503.6 6.99
VEGETABLE DOUGHNUTIngredientsCostUnitQUANTITY COST PER UNIT
3 Tablespoon Butter35Stick72 0.49
3/4 Cup of Sugar441 kl.72 0.61
3 Egg Yolks43 pcs.72 0.06
1 Egg White41 pc.72 0.06
1/2 Teaspoon Salt15500 g.72 0.21
1 Cup Mashed Potatoes601 kl.72 0.83
1/2 Cup Milk29.6370 ml.72 0.41
2 1/2 Flour401 kl.720.56
3 Teaspoon Baking Powder18.55100 g.72 0.26
1 Teaspoon Mace50250 g. 72 0.69
1 Teaspoon Nutmeg40250 g. 72 0.56
Vegetable Oil951 L.72 1.32
TOTAL COST435.15 6.04
FRUITY DOUGHNUTIngredientsCostUnitQUANTITY COST PER UNIT
1 Cup Mushed Ripe Banana501 Kl (12pcs.)96 0.52
1/2 Sugar 441 kl.96 0.46
1/2 Cup Fat free Greek Yogurt961 kl.96 1.00
1/4 Unsalted Butter35Stick96 0.36
2 eggs42 pcs.96 0.04
1 Teaspoon Vanilla354.0 oz.96 0.36
2 Cups All Purpose Flour401 kl.96 0.42
1 Teaspoon Baking Powder18.55100 g.96 0.19
1/2 Teaspoon Baking Soda88500 g.96 0.92
1/4 Salt15500.g.96 0.16
1/4 Cup100500 g.96 1.04
TOTAL COST525.55 5.47
BeveragesDIY, Milk TeaIngredientsCostUnitUNITS COST PER UNIT
4 1/2 Powdered Milk250454 g.25 10.00
1 1/2 Coffee creamer175250 g.25 7.00
2 cups sugar401 kg.25 1.60
1 1/2 Tablespoon cinnamon65100 g.25 2.60
TOTAL 530.00 21.20
DIY, Coffee TeaIngredientsCostUnitUNIT COST PER UNIT
1 cup Bolivion dip coffee dips418.05ikg10 41.81
jasmine tea401 tea bag10 4.00
1/2 cup sugar401 kg.10 4.00
TOTAL 498.05 49.81
DIY, Yuban Strong Brewed CoffeeIngredientsCostUnitUNIT COST PER
UNIT
1 1/2 teaspoon Yuban coffee494.55453 g.10 49.46
1 teaspoon sugar401 kg.10 4.00
TOTAL 534.55 53.46
J. PRODUCTION MACHINERIESThe proponents will use the following
factory machinery and equipment in the manufacturing process. In
order to have faster and easier production, a manufacturing firm
must invest in tools and equipment. This includes the tangible
assets which are held by the firm for use in production process.
All the tools are locally available. The proponents conducted a
price quotation to determine the cost of the tools and equipment.
The list of equipment of the firm for production is shown in the
figure below.DOUGHNUT ROBOT: MARK VI STANDARD
SYSTEMBelshawAdamatics Donut Robot Mark VI Production System is a
uniquealternative to traditional donut frying. Compared with open
kettle frying, the Mark VI system makes donut production faster and
easier, with reduced labor cost. Less training is required to work
the system efficiently, and more consistent quality is attainable.
The automatic fryer can reduce shortening consumption by up to 50%
compared to standard fryers. It provides identical frying
conditions for each donut without an operator standing over the
fryer and inserting, turningand lifting donuts out manually.
Instead, it allows the operator to perform other functions.The Mark
VI system produces a full variety of cake donuts, making use of
aBelshaw Type F depositor. Equally, the Mark VI produces
yeast-raised donuts using its Feed Table, Trays and Cloths to
insert the donuts into the fryer. These can include Rings,
Berliners, Bars, and Twists. There is no sacrifice in product
quality ~ both cake and yeast-raised donuts can equal or surpass
the best donuts made by standard kettle fryers.
Fryer: Donut Robot Mark VIAutomatic fryer holding 4 donuts per
row with conveyor flight bars spaced 3.75 inches (95mm) apart, and
a capacity of:-- 96 dozen per hour at 110 seconds frying time
(yeast-raised donuts)-- 112 dozen per hour at 95 seconds frying
time (cake donuts)
Melter-Filter: EZMelt 34 +Fill Hose (EZ6-0510)The most efficient
way to reduce shortening cost. Shortening drains from the
fryerdirectly through the long-life filter, and pumps back up with
a foot pedal. Solidshortening (if used) can be melted in the
filter. The internal heating element keeps shortening liquid at
approximately 250F(120C).Item# SM100-0510 is the Fill Hose used to
pump shortening directly from theEZMelt34 to the Mark VI fryer
Feed Table: Feed Table +Extension, Trays and ClothsHow the
system works:Roll and cut dough using a single cutter, roller-style
cutter, or automated sheeter. Place one Proofing Cloth with 24
donuts on top of one Proofing Tray.Place the Proofing Tray (with
Cloth and 24 donuts) into a Cabinet Proofer (or a Baking Rack, if a
Roll-in Proofer used). Insert more trays until proofer is
full.Allow approximately 30-40 minutes proofing time for the donuts
to rise.Carry each Proofing Tray to the Feed Table and place the
Proofing Cloth onto the Feed Table. Pull away the Proofing Tray.The
Feed Table drops the rows of donuts automatically into the Mark VI
fryer.The Feed Table extension (FT6-0007SH) increases productivity.
It allows theoperator to load more donuts onto the Feed Table and
reduces the chance of empty gaps in the fryer.
Support Tables: for Fryer and Feed Table (right)Specially
designed tables for the Mark VI fryer and Feed Table. Both tables
also provide storage space for Shortening, Glaze, Screens,Proofing
Trays/Cloths, and assorted items
Rack Loader: RL-18 (Item# 86100)A big labor saver in a small
package. The Rack Loader allows donuts to slide down and fill up a
Glazing Screen with 24 donuts. The Glazing Screen can then be used
for glazing, icing, or storing in a rack. Glazing Screens (Item
#SL200-0004) A minimum of 24 screens are recommended. The number
needed depends on expected levels of production.
Cake Donut Depositor:Type F +Mounting System +Plunger/Cylinders.
Belshaw Adamatic's Type F is an electrically powered, manually
operateddepositor which can produce a full range of cake donuts.
The Type F can deposit 4 (and usually 5) cake donuts per conveyor
row. The Mounting System (Item #0405) attaches to the Fryer Support
Table One or more plunger/cylinder combinations may be selected
(one cylinderis sufficient, if all plungers chosen are the same
diameter)See Type F spec sheet or BelshawAdamatic's plunger
selection guide forplunger information.
Proofer: EP18/24 Cabinet ProoferEither a Cabinet Proofer or a
Roll-in Rack Proofer can be used with the Mark VI standar system.If
using the EP18/24, the operator can load and unload each Proofing
Traysfull of donuts one-at-a-time, allowing more precision in
achieving the best proofing time for yeast-raised donutsIf a
Roll-in Rack Proofer is available, a Cabinet Proofer will not be
required.Capacity of the BelshawAdamatic EP18/24 is approximately
51 dozendonuts per hour (at a proofing time of 35-40 minutes). At
full capacity, twoEP18/24's will be needed.
Glazer: HG18EZ + Drain TrayThe best way to apply glaze to donuts
made by the Mark VI.Glazes 2 dozenat one time, on a glazing
screen.BelshawAdamatic'sEasyLift system means the glaze applicator
is supportedon rails, rather than being hand held, considerably
reducing possible strain on the operator.Item# HG18EZ-1002 is the
Drain Tray for the glazer. The drain tray providesa convenient
place for extra glaze to drain off donuts before placing on arack,
while the operator glazes the next screen of donuts.
Icer: H&I-2 or H&I-42-bowl or 4-bowl icers for donuts
and other products.H&I-2 and H&I-4 are two-bowl and
four-bowl warming tables, water-heatedwith 13(33 cm) stainless
steel icing bowls. They can be easily rolled intoand out of
whatever location they are needed. The use of moist heat enables
icing to stay in condition for longer periods.
COFFEE MAKERBrewed Coffee Maker - KrupsCaffeDuomo 985-42 8 Cups
Coffee & Espresso ComboThe KrupsCaffeDuomo 985-42 is a
dual-purpose coffee maker which brews delicious coffee as well as
espresso. Featuring deep brew technology, this Krups 8-cups coffee
maker heats the water to an ideal temperature at a specific gap
timed to give outstandingly rich coffee. The 'Stop n Serve'
function in this Krups espresso maker permits you to remove the
carafe during the brewing cycle anytime. Equipped with the
steam-pressurized system and pressure safety valve, the
KrupsCaffeDuomo 985-42 coffee maker ensures total safety during the
brewing process. This Krups 8-cups coffee maker has a Swing-out
filter holder provides handling convenience. With a non-stick
warming plate, this Krups espresso maker keeps your coffee hot for
a long period.
K. SUPPLIESOffice supplies are very important in selling process
such as marketing and sales, order processing, delivery, billing
and collections and for further inquiries. If the business will not
have these things, the business papers and the whole operations
will be disorganized. The firm will be using the following supplies
for its operation.Maintenance supplies composed of the things that
can be used to maintain the cleanliness of the working area. They
are to be expected in every business activity. These materials are
commonly needed for cleaning the area and far from danger. The firm
will use the following maintenance supplies.OFFICE SUPPLIES AND
MAINTENANCE
DESCRIPTIONQUANTITY UNIT COST TOTAL COST
Short Folder & Envelopes24 4.00 96.00
Short Bond paper500 0.35 175.00
Long Bond paper500 0.45 225.00
Pencil5 5.00 25.00
Ballpen24 5.00 120.00
Boxes of Paper Clip10 8.25 82.50
Stapler4 179.75 719.00
Staple Wire10 25.25 252.50
Marker1 46.75 46.75
Staple remover2 65.00 130.00
Log Book2 110.00 220.00
Fastener2 65.00 130.00
Stamp Pad2 40.00 80.00
Fire Extinguisher2 1,500.00 3,000.00
Liquid Eraser3 35.00 105.00
Scotch tape2 25.00 50.00
Carbon paper2 35.00 70.00
Cellphone2 1,500.00 3,000.00
Computer Ink1 1,500.00 1,500.00
Vacuum Cleaner3 85.00 255.00
Sponges12 15.00 180.00
Dust Wiper2 65.00 130.00
Rugs10 15.00 150.00
Paper Towel12 88.00 1,056.00
Table Napkin12 66.00 792.00
Trash can3 150.00 450.00
Hand Soap2 250.00 500.00
Glass Cleaner2 150.00 300.00
Floor Cleaner2 347.00 694.00
Mop2 175.00 350.00
TOTAL1160 6,555.80 14,883.75
Manufacturing Tools and Equipment and Kitchen ToolsMANUFACTURING
TOOLS AND EQUIPMENT
DESCRIPTIONUNIT COST TOTAL COST
Belshaw Adamatics Donut Robot1 235,890.00 235,890.00
Coffee Maker2 15,000.00 30,000.00
Doughnut Dispenser1 25,000.00 25,000.00
Glass Container for Beverage - Milk Tea12 250.00 3,000.00
Air conditioner3 30,000.00 90,000.00
Refrigerator1 53,000.00 53,000.00
Freezer1 20,000.00 20,000.00
Electric Oven1 20,000.00 20,000.00
Electric Mixer1 12,000.00 12,000.00
Water Dispenser1 2,100.00 2,100.00
Microwave1 5,000.00 5,000.00
Computer Set2 12,000.00 24,000.00
OfficeComputer1 15,000.00 15,000.00
Steel Dough Rack1 38,000.00 38,000.00
Total29 483,240.00 572,990.00
Kitchen Tools
DescriptionQuantityCostTotal Cost
Baking Pan5 485.00 2,425.00
Large Mixing Bowl4 999.00 3,996.00
Measuring Cups2 350.00 700.00
Cutter6 135.00 810.00
Spatula4 120.00 480.00
Piping Tools6 50.00 300.00
Measuring Spoon5 15.00 75.00
Mixing Spoon3 15.00 45.00
Cup and Saucer Set x 64 100.00 400.00
Spoon x 122 150.00 300.00
Fork x 122 150.00 300.00
Large Tray for 36 285.00 10,260.00
Glass20 10.00 200.00
Pastry Brush12 85.00 1,020.00
Customized Coffee Plastic Cups1000 2.00 2,000.00
TOTAL 168 2,951.00 23,311.00
Office Furniture and FixturesFurniture and fixtures helps the
administrative office in transacting with customers comfortably. It
is intended for the guests to accommodate their inquiries. The firm
will use the following furnitures and fixtures for its
administrative purposes.
FURNITURE & FIXTURE
DESCRIPTIONQUANTITY UNIT COST TOTAL COST
Chandelier3 2,200.00 6,600.00
Fluorescent Bulb4 450.00 1,800.00
Incandescent Lamp4 250.00 1,000.00
CCTV1 35,000.00 35,000.00
Office Table2 2,500.00 5,000.00
Office Chairs - Managers2 1,200.00 2,400.00
Office Chairs - Visitors4 750.00 3,000.00
8 Sets of Table and chairs (1 Table & 4 chairs8 8,500.00
44,000.00
TOTAL28 50,850.00 98,800.00
MARKETING/ADVERTISING EXPENSEMarketing/Advertising expense is
needed in order to promote the products that the company offers.
MARKETING/ADVERTISING EXPENSE
DESCRIPTIONQUANTITYCOST TOTAL COST
Flyers1500 8.90 13,350.00
Tarpaulin1 12,000.00 12,000.00
TOTAL 25,350.00
Aside from the direct materials needed in the production, there
are other materials needed which are not really a part of the
manufacturing process. The indirect materials for the proposed
product DIY, Doughnuts includes the ff. in the table below:L.
FINISHED PRODUCTSTable below shows the expected production of
doughnuts and beverages to be produced by DIY, Doughnuts within a
year.DIY, DOUGHNUTSDoughnuts Output Unit Unit Cost
Sweet Coated 129,480.00 4.12
Sugar Free 118,008.00 6.99
Fruity 49,728.00 5.47
Vegie 83,592.00 6.04
Regular Dough 178,992.00 2.56
DIY, BEVERAGESBeverages Output Unit Unit Cost
Milk Tea 23,500.00 21.20
DIY Coffee Tea 183,700.00 49.81
DIY, Yuban Strong Brewed Coffee 183,700.00 53.46
M. UTILITIESA business venture could not operate without
acquiring the basic utilities needed in the production. Utilities
include communication and internet that are already installed in
the workplace and ready to use.TELECOMMUNICATION
DESCRIPTIONMONTHLY Annual
Internet 1,999.00 23,988.00
PLDT 2,500.00 30,000.00
TOTAL 4,499.00 53,988.00
N. WASTE & WASTE DISPOSAL MANAGEMENTWaste Reduction &
Recyclinga. Purchasing1. Inform the suppliers of the products that
contain recycled content, have reduced packaging, and are packaged
in recyclable materials.2. To minimize the amount of bottles and
cans used, serve carbonated beverages from a beverage dispenser.3.
Use health department approved refillable condiment bottles instead
of individual packets.4. Cleaning supplies can be purchased as
concentrates rather than ready-to-use.5. Use toilet tissue made
from recycled paper in your restrooms.6. Menus are printed on
recycled paper.b. Reuse1. Store food in reusable containers.2. Use
hot air dryers in restrooms.3. Food Prep and Storage4. Rotate
perishable stock at every delivery to minimize waste due to
spoilage.5. Use daily production charts to minimize over-prepping
and unnecessary waste.6. Check your produce deliveries carefully
for rotten or damaged product; and return any substandard
product.c. Recycle1. Glass bottles and jars2. Newspapers3.
Magazines Chapter IVMANAGEMENT STUDYIn this chapter, it shows the
organizational set up that helps in operating the business. For the
business to become successful, the management should have a good
act of handling and controlling something. It defines the total
amount of contribution and the capitalization, the responsibilities
and duties of every employee within the organization, compensation
of each personnel and the legal requirements of the
business.Objectives of the StudyTo determine the manpower
requirements in the operation and set policies that will
effectively utilize the human resource, the proponents intends:1.
To specify the ownership the proposed business will undertake;2. To
determine the number of manpower needed and specialization
requirement of the production;3. To discuss the initial
capitalization and the amount of contribution of each
stockholders;4. To create a well and firm organizational structure;
and5. To define the relationship existing among different position
and organizational structure to be used. Form of Business
OwnershipThe shareholders agreed to establish a form of business
organization which will be easy to operate. The proposed business
organization will adopt the corporation type of business
organization.
CapitalizationCapitalization is the total amount of funds
contributed by the owners of the business. A sufficient amount of
capital is necessary to support the operating expenses of the firm.
The stockholders issued amount of P625,000.00 of which is as their
starting capital based on the P2,500,000.00 share capital. The
amount is determined after taking into consideration the total
projected cost and its working capital needed for the first two
months.Organizational StructureAn organizational structure
determines how the roles, power and responsibilities are assigned,
controlled, and coordinated, and how information flows between the
different levels of management. It refers to the relatively stable
and formal network and horizontal interconnections among jobs that
constitutes the organization.
Manpower Requirements: The DIY Doughnuts will employ the
following people:PositionNo. of Employees
Finance Manager1
Store Operations Manager3
Bakers6
Cashiers3
Helpers6
Delivery Riders3
Security Guards2
Total24
HUMAN RESOURCEJob Designation and Job SpecificationPersonnel
Responsibilities and QualificationsFINANCE MANAGERResponsibilities:
Develop systems and procedures to ensure the efficient and
effective management of company's finances and compliance with
statutory requirements Produce accurate and timely financial
information about the company's financial status and performance to
enable decisions to be taken relating to the company's financial
strength and security Produce all necessary statements and reports
to enable the accurate measurement of cash flow, profit and loss,
stock and debtors Develop and monitor all necessary controls to
ensure that the company complies with statutory requirements Act as
the main point of contact with external auditors and provide them
with required information Carry out any necessary internal audit
reviews and monitor the financial effectiveness of systems and
controls Recommend any changes necessary to improve the company's
financial performance and financial controls Keep up to date with
any developments in financial management which might affect how the
company's finances are managed or its statutory obligations Act as
the company's main source of expertise on financial control issues
Requirements Candidate must possess at least a Bachelor's/College
Degree in Finance or Accountancy Professional License (Passed
Board/Bar/Professional License Exam) is an adventage At least 5
years experience in related field.STORE OPERATIONS
MANAGERResponsibilities: Manage their store's operations and are
responsible for financial results. They develop, coach and train
in-store partners as they work side by side. And they're
responsible for the quality of customer service and beverages in
their stores. Sets plan for shops to achieve sales goal. Creates,
implements and evaluates Store Marketing and other promotions to
increase shop sales and build brand awareness Facilitates timely
and proper cash management of shops and checks proper use of
revolving fund Ensure timeliness and completeness of delivery
services rendered by the store Regular business reviews on shop
performance (sales, profitability and cost efficiency vs. targets)
to identify opportunities or formulate action plans to address
gaps.Requirements: Candidate must possess at least a
Bachelor's/College Degree in Business Studies/Management or related
Candidate must possess with at least 3 years experience in related
field (QSR, restaurant, retail) Candidate must possess good
leadership skills & has positive, professional working attitude
Candidate must be willing to work on a flexible
scheduleBAKERResponsibilities: Produce donuts based on production
premix. Monitor supply or raw materials needed in producing bakery
products. Inventory control of raw materials. Upkeep and maintain
workplace, equipment, and utensils. Perform other related functions
required on the job as assigned by immediate superior from time to
time.Requirements: Candidate must possess at least a
Bachelor's/College Degree in Hospitality/Tourism/Hotel Management
or equivalent. At least 3 year(s) of working experience in the
related field is required for this position. Must be equipped with
knowledge on basic food safety, food preparation, and
sanitation.HELPERResponsibilities: Kitchen helpers, food service
helpers and dishwashers clear tables, clean kitchen areas, wash
dishes, and perform various other activities. Taking orders and
serving food and beverages to customers. Assisting dining
guests.Requirements: Candidate must possess at least a High School
Diploma, Vocational Diploma / Short Course Certificate, Hotel and
Restaurant Services or equivalent. At least 1 year(s) of working
experience in the related field is required for this
position.CASHIERResponsibilities: Greet customers entering
establishments. Maintain clean and orderly checkout areas. Count
money in cash drawers at the beginning of shifts to ensure that
amounts are correct and that there is adequate change.Requirements:
Candidate must be at least a High School Graduate Knows how to
operate the POS machine, with background in handling credit card
transaction.DELIVERY RIDERResponsibilities: Driving from the store
to the destination delivering products/goods and collecting the
payment. It is their duties to accept deliveries. They might have
to work as sales man too and get further orders and business from
the customer to whome he delivers the order. It is his duty to
ensure the cleanliness and the maintenance of the delivery vehicle
and must ensure the safe delivery of the product without delay or
damage. It is his duty to settle accounts with the costumers and
maintain good relationships with them.Requirements: Candidate must
possess at least a High School Diploma, Vocational Diploma / Short
Course Certificate, Hotel and Restaurant Services,
Logistic/Transportation or equivalent. Atleast 1 year of working
experience in the related field. Know how to drive a motorcycle;
with Professional Licence.SECURITY GUARDResponsibilities: Monitor
entrance and departure of customers, employees, and other persons
to guard against theft and maintain security of premises. Greet
customers entering the premises. Warn persons of rule infractions
or violations, and apprehend or evict violators from the store
premises, use force when necessary. Monitors the shop occupancy to
ensure it doesnt exceed maximum capacity.Requirements: Candidate
must be at least a High School GraduateE. Wages, Salary Schedule
SalaryPositionNo. of EmployeesMonthly Salary (PhP)Annual Salary
(PhP)
Finance Manager118,000.00216,000.00
Store Operations Manager318,000.00648,000.00
Bakers616,000.001,152,000.00
Cashiers313,980.00503,280.00
Helpers613,980.001,006,560.00
Delivery Riders313,980.00503,280.00
Security Guards213,980.00335,520.00
Total24107,920.004,364,640.00
Company BenefitsSocial Security System (SSS)All employees hired
by the private companies are required to become an SSS member (R.A.
No. 8282). The social security system (SSS) was formed in order to
provide private employees together with their families protection
against old age, sickness, disability and death. All employed
people under 60 years and who earn more than P1, 000 every month
are supposed to contribute a certain percentage to the SSS. These
contributions are deducted from the employees salaries. On a
monthly basis the employer withholds the figures from the
salaries.Philippine Health Insurance (PhilHealth)The Philippine
Health Insurance Corporation is the medical insurance company of
the Philippines. All employees are required to enroll in the
National Health Insurance Program. Monthly contributions are based
on actual employee monthly salaries and the amount of employee
contribution is matched equally by the employer.Salary
BracketSalary RangeSalary BaseTotal Monthly PremiumEmployee
ShareEmployer Share
18,999.99 and below8,000.00200.00100.00100.00
29,000.00 - 9,999.999,000.00225.00112.50112.50
310,000.00 - 10,999.9910,000.00250.00125.00125.00
411,000.00 - 11,999.9911,000.00275.00137.50137.50
512,000.00 - 12,999.9912,000.00300.00150.00150.00
613,000.00 - 13,999.9913,000.00325.00162.50162.50
714,000.00 - 14,999.9914,000.00350.00175.00175.00
815,000.00 - 15,999.9915,000.00375.00187.50187.50
916,000.00 - 16,999.9916,000.00400.00200.00200.00
1017,000.00 - 17,999.9917,000.00425.00212.50212.50
1118,000.00 - 18,999.9918,000.00450.00225.00225.00
1219,000.00 - 19,999.9919,000.00475.00237.50237.50
1320,000.00 - 20,999.9920,000.00500.00250.00250.00
1421,000.00 - 21,999.9921,000.00525.00262.50262.50
1522,000.00 - 22,999.9922,000.00550.00275.00275.00
1623,000.00 - 23,999.9923,000.00575.00287.50287.50
1724,000.00 - 24,999.9924,000.00600.00300.00300.00
1825,000.00 - 25,999.9925,000.00625.00312.50312.50
1926,000.00 - 26,999.9926,000.00650.00325.00325.00
2027,000.00 - 27,999.9927,000.00675.00337.50337.50
2128,000.00 - 28,999.9928,000.00700.00350.00350.00
2229,000.00 - 29,999.9929,000.00725.00362.50362.50
2330,000.00 - 30,999.9930,000.00750.00375.00375.00
2431,000.00 - 31,999.9931,000.00775.00387.50387.50
2532,000.00 - 32,999.9932,000.00800.00400.00400.00
2633,000.00 - 33,999.9933,000.00825.00412.50412.50
2734,000.00 - 34,999.9934,000.00850.00425.00425.00
2835,000.00 and up35,000.00875.00437.50437.50
*Employee share represents half of the total monthly premium
while the other half is shouldered by the employer.Home Development
Mutual Fund (PAG-IBIG)
Employers are required to contribute, on behalf of their
employees to the Home Development Mutual Fund (R.A. No. 7835). This
gives the employees an opportunity to own a house in easy-payment
plans that can be directly deducted from their monthly wages.13th
Month PayBased on Pres. Decree No. 851, all Filipino employees are
entitled to a year-end bonus equivalent to one month salary
regardless of the nature of their employment. The 13th month pay is
to be given no later than December 24 of every year.Overtime Pay
and Holiday If the employee worked in excess of eight hours
(overtime work), he shall be paid an additional 30 percent of his
hourly rate on said day. Computation: Hourly rate of the basic
daily wage x 200 percent x 130 percent x number of hours worked. If
the employee worked during a regular holiday that also falls on his
rest day, he shall be paid an additional 30 percent of his daily
rate of 200 percent. Computation: (Daily rate + COLA) x 200
percent] + (30 percent [Daily rate x 200 percent)]. If the employee
worked in excess of eight hours (overtime work) during a regular
holiday that also falls on his rest day, he shall be paid an
additional 30 percent of his hourly rate on said day. Computation:
(Hourly rate of the basic daily wage x 200 percent x 130 percent x
130 percent x number of hours worked)Other company
benefitsChristmas BonusThis is given on December, on top of the
13th month pay. This will be considered as the companys Christmas
gift to its employees.Company outing and other activitiesManning
SchedulePersonnel Employees Schedule MON TUE WED THU FRI SAT
SUN
Finance Manager 1.00 AM Shift 8am-5pm 8am-5pm 8am-5pm 8am-5pm
8am-5pm Day-Off 8am-5pm
Store Operations Manager 1.00 AM Shift 8am-5pm Day-Off 8am-5pm
8am-5pm 8am-5pm Day-Off 8am-5pm
Store OperationsManager 1.00 PM Shift 5pm-1am 5pm-1am Day-Off
5pm-1am 5pm-1am 5pm-1am 5pm-1am
Store OperationsManager 1.00 Mid-Shift Day-Off 1am-8am 1am-8am
1am-8am 1am-8am 1am-8am 1am-8am
Baker 2.00 AM Shift Day-Off 8am-5pm 8am-5pm Day-Off 8am-5pm
8am-5pm 8am-5pm
Baker 2.00 PM Shift 5pm-1am 5pm-1am Day-Off 5pm-1am Day-Off
5pm-1am 5pm-1am
Baker 2.00 Mid-Shift 1am-8am Day-Off 1am-8am 1am-8am 1am-8am
1am-8am Day-Off
Helper 2.00 AM Shift 8am-5pm 8am-5pm 8am-5pm Day-Off Day-Off
8am-5pm 8am-5pm
Helper 2.00 PM Shift Day-Off Day-Off 5pm-1am 5pm-1am 5pm-1am
5pm-1am 5pm-1am
Helper 2.00 Mid-Shift 1am-8am 1am-8am Day-Off Day-Off 1am-8am
1am-8am 1am-8am
Cashier 1.00 AM Shift 8am-5pm 8am-5pm 8am-5pm 8am-5pm 8am-5pm
Day-Off 8am-5pm
Cashier 1.00 PM Shift Day-Off 5pm-1am 5pm-1am 5pm-1am 5pm-1am
5pm-1am 5pm-1am
Cashier 1.00 Mid-Shift 1am-8am 1am-8am 1am-8am 1am-8am 1am-8am
1am-8am Day-Off
Security Guard 1.00 AM Shift 8am-8pm 8am-5pm 8am-5pm Day-Off
8am-5pm 8am-5pm 8am-5pm
Security Guard 1.00 PM Shift Day-Off 5pm-1am 5pm-1am 5pm-1am
5pm-1am 5pm-1am 5pm-1am
Delivery Rider 1.00 AM Shift 8am-5pm Day-Off 8am-5pm 8am-5pm
8am-5pm 8am-5pm 8am-5pm
Delivery Rider 1.00 PM Shift 5pm-1am 5pm-1am 5pm-1am 5pm-1am
5pm-1am Day-Off 5pm-1am
H. Company Rules and RegulationsThe objective of this is to
establish a standard set of rules and regulations for the entire
company whereby all employees will adhere to and to adopt such
rules and regulations as a standard code of conduct for all
employees.MINOR FORMS OF MISCONDUCTAn employee, who is guilty of
one of the following, or similar forms of misconduct, may be given
a verbal warning at the first occurrence thereof. The issuing of a
severe or written warning may be alternative forms of disciplinary
action for misconducts depending on the evidence, circumstances and
seriousness of each situation. An employee may even be dismissed
for repeated minor forms of misconduct. Each transgression will be
dealt with on own merit in all instances.The following are examples
of such misconduct: - Absence from the workstation without
permission- Lending money to fellow employees for gain during
working hours- Minor violations relating to the driving and/or
cleaning and/or use of the employer's vehicles- Photocopying
documents without permission- Late coming or overstaying in
restrooms at tea or lunch breaks- Use of telephones without
permission- Throwing refuse and/or any other objects on the floor
or out of the windows- Eating in prohibited areas- Not wearing
prescribed clothing/ uniform- Smoking in prohibited areas and/or at
prohibited times- Failing or neglecting to advise your employer of
your absence- Leaving the department or plant during working hours
without permission and/or without an authorized exit permit-
Stopping work or making preparations to leave work (e.g. such as
washing up or changing clothes) before the specified quitting time.
(Note: time lost will be unpaid in addition to any disciplinary
action which may be taken)- Wasting time or loitering in toilets or
on company premises during working hours- Failure by drivers to
adhere to delivery time sheets without reasonable explanation-
Unauthorized meetings- Placing of notices on notice boards without
permission from Management- Removing notices, signs or writing in
any form from bulletin boards or any other surface on company
property at any time without specified authorization from
Management- Creating or contributing to unsanitary conditions on
your employer's premises- Unauthorized soliciting or collecting
contributions for any purpose whatsoever on company premises-
Disruptive behavior- Horseplay, scuffling, running or throwing
objects at any time on company premises- Causing unnecessary
distractions to fellow employees - Making of unnecessary scrap-
Gambling, conducting a lottery or any other game of chance on
company premises or whilst on duty at any time- Unauthorized
operation or interference with company machines, tools or equipment
at any timeMISCONDUCT OF A MORE SERIOUS NATUREAt the occurrence of
any of the following forms of misconduct, or others of a similar
nature, an employee may receive a warning (written or severe), or
face dismissal or summary dismissal at the option of Management,
depending on the evidence, circumstances and seriousness of each
situation.- Addressing abusive and/or obscene language at a fellow
employee or Management representative, or a client, or in a
client's presence- Sleeping on the job- Negligence or gross
negligence in the performance of your duties or functions- Failure
to report an accident or damage to machinery, vehicles or other
property belonging to the EmployerPossession of intoxicating liquor
and/ or habit forming drugs on the Employer's premises-
Intimidation- Fraud- Using another person's identity card or
permitting another person to use your identity card to enter
company premises- Failure to report your own communicable disease
to the Company doctor or your immediate superior- Bribery-
Dishonesty- Unauthorized removal of Company and/ or fellow
employees property- Theft of company property and/or a fellow
employee's property- Unauthorized possession of company property
and/or a fellow employee's property- Misappropriation of company
property and/or a fellow employee's property- Falsification of the
Employer's records- Assault- Threatening behavior- Wilful damage to
property in the Employer's charge- Gross insubordination or blatant
disrespect to management or clients- Negligent or reckless driving
of vehicles in the Employer's charge- Driving of any motor vehicle
at an unsafe speed on company or client's premises- Traffic
violations by drivers- Driving, alighting upon or tampering with a
company motor vehicle without proper authorization- Intentional
interfering with or obstructing other employees in the performance
of their duties- Unauthorized interference or tampering with or
damaging safety equipment- Refusal or failure to obey a lawful
instruction- Disregarding or breaching the employer's safety rules
and regulations or standard/common safety practices- Failure to
report an injury on duty- Consumption of liquor or alcoholic
beverage or habit forming drugs on company premises at any time
and/or whilst on duty- Reporting for duty under the influence of
alcohol or habit forming drugs and/or suffering from alcoholic
hangover- Absence from work without permission or without
reasonable cause- Any conduct prejudicing the integrity of the
product and manufacturing rules and regulations- Fighting-
Desertion- Loss or destruction of the Employer's property through
malice, carelessness or negligence- Any action or omission, which
may lead to stock not being accepted by the customer through the
employee's carelessness or negligence- Disposing of or concealing
defective work or workmanship, either directly or indirectly,
and/or any other deception in regard to defective work or
workmanship- Clocking irregularities, which shall include, inter
alia, failure to clock own card, unauthorized altering of figures
recorded on clock card or time card, clocking another employee's
clock card and destruction or loss of clock card or time card- Any
other misconduct constituting breach of contract under the common
law or any other legal provisions- Refusing to submit to a search
of person, clothing, locker or vehicle when required or requested
to do so by one of the Company authorized officials- The making or
publishing of false, vicious or malicious statements concerning any
employee, the Company or its products- Misuse or removal from the
Company premises without proper authorization, of employee lists,
blue prints, company records or the conveying of any confidential
company information to third parties, which shall include
information in respect of wages and other substantive conditions of
employment- Deliberately making false reports or making false
entries on any official company documents or records, e.g. log
sheets- Immoral conduct or indecency on company premises and/or
whilst on duty and/or whilst representing the Company- Making false
statements when applying for employment with the Company and/or
when undergoing a medical examination- Conduct detrimental to the
image, performance or profitability of the Employer- Divulging
information, without proper authorization, concerning the Company's
business- Direct or indirect discrimination on grounds including,
but not limited to, race, gender, sex, pregnancy, marital status,
family responsibility, ethnic or social origin, color, sexual
orientation, age, disability, religion, HIV status, conscience,
belief, political opinion, culture, language, birth- Harassment or
victimization based on grounds included, but not limited to, race,
gender, sex, pregnancy, marital status, family responsibility,
ethnic or social origin, color, sexual orientation, age,
disability, religion, HIV status, conscience, belief, political
opinion, culture, language, birth.- Conviction on any criminal
offence and/or sentence to a prison term for a conviction and/or
sentence related to a rule or standard regulating conduct in, or of
relevance to, the workplace- Misappropriation of Company property-
Misrepresentation.- Unauthorized use of another employees password
of any nature whatsoever- Unauthorized use and/or negligence in the
use of and/or use for purposes not related to the business or job
function and/or abuse of Internet, e- mail and computer hardware
and software facilities.Chapter VFINANCIAL ASPECTSFinancial study
aims to identify the financing needs of the business venture. It
determines the required capital for the business operations,
studies the solvency, liquidity and profitability ratios that are
important in assessing the firm's future. Financial study is the
heart of any business plan, the point in time where one's vision is
qualified in terms of pesos and centavos, and units of time: days,
weeks, months and years (Cabrera, 2005).This chapter consists of
preparation of financial statements and those matters have
significant influence on the feasibility of the project. This will
includes not only the current operations but also the projections
covering for the five (5) years of business operation.Objectives of
the StudyThe primary objective of financial aspects is to know the
profitability of the business after considering all the necessary
expenses and the five year financial projection of the service. It
aims to achieve the following:1. To make a realistic and complete
estimated future amounts that would test the feasibility of the
study with respect to the profitability, liquidity and solvency;2.
To determine the total initial project cost, the required total
capital contribution of each shareholder, as well as the sources of
funds to be used to support the short term and long term needs;3.
To identify the break-even point, the internal rate of return of
the business;4. To determine whether the study will be able to pay
its total debt with reasonable margin of safety; 5. To be able to
evaluate the financial statements in terms of the analysis of
liquidity or short term solvency, asset management solvency,
profitability, and stability of its financial position.Statement of
Financial PositionStatement of financial position is the new term
for balance sheet. Statement of financial position shows the
financial position or condition of an entity by listing the assets,
liabilities, and owner's equity as at specific date (Ballada,
2010). This statement reflects to the basic accounting equation:
Assets = Liabilities + Equity. The users of financial statements
analyze the statement of financial position to evaluate an entity's
liquidity, its financial flexibility and its ability to generate
profits and its solvency. It is also the review of what the company
owns and what the company owes to the outsiders and to internal
owners. Assets are economic resources that are expected to provide
future service to organization. Equities consists of the
organizations liabilities, which are the obligations together with
the equity interest of its owners.Income StatementIncome statement
contains the income and expense accounts. It represents the results
of operations for the accounting period. This statement summarizes
the company's revenue, expenses, gains and losses (definition of
revenue and expense). Income statement is likewise useful in
predicting the capacity of the firm to generate cash flows from its
existing resource based.
DIY, DOUGHNUTS INC.Statement of Financial Position5 Years
Projection
DIY, DOUGHNUTS INC.INCOME STATEMENT5 YEARS PROJECTION
SUPPORTING SCHEDULE:COST OF GOODS SOLD - DOUGHNUT
COST OF GOODS SOLD -BEVERAGES
MANPOWER REQUIREMENTS
Basis for Manufacturing and Administrative Expenses
Lapsing Schedule of Depreciation
Employee Benefits-Company Contributions
DIY, DOUGHNUTUNIT SALES5 YEARS PROJECTION
DIY, DOUGHNUTPESO SALES5 YEARS PROJECTION
Chapter VISOCIO ECONOMIC STUDY
CONTRIBUTION TO THE ECONOMYDIY Doughnut is a storeoffering
doughnuts and coffee. DIY Doughnut does doughnuts, everything else
is an afterthought.DIY Doughnut would argue otherwise but doughnuts
are commodity. They can be purchased anywhere and, unless its
fresh, one doughnut tastes pretty much like any other. The economic
recovery may be slow but our taste for luxury pastry is expanding
rapidly (along with our waistlines).DIY Doughnuts is a central
frame of reference for organizational decisions, strategic goal
setting and behaviors that respect all of our stakeholders.
Corporate Social Responsibility is also a way to formalize our
tradition of doing what's right for our consumers, employees and
the communities we serve.Our PrioritiesOur People: From our
employees, customers and suppliers the company will be treating
everyone with respect, equality and fairness in order for them to
be empowered to reach their goals.Our Guests: We are passionate
about offering our guests delicious products that they will enjoy,
giving them plenty of menu options, and providing accurate
nutrition information so that they can make the best choices for
themselves.Our Neighborhood: We are dedicated to serve the basic
needs of our local communities from providing food for the hungry
and support for childrens health and wellness, to ensure that our
neighborhood are safe and secure.Our Planet: We recognize that
everything we do has an impact on the environment. From the
materials we use, to the way we construct and operate our stores,
we are committed to adopt better and more sustainable approaches
whenever possible. SOCIAL RESPONSIBILITYLocal Communities- Having a
positive impact on communities near and far is at the heart of our
values. Were friendly to our customers and we treat our staffs
well. They expect businesses to be responsible and ethical, but we
dont just do it for those reasons, we genuinely believe its
important to give something back when you can.Ecology- this will
give as a very inspiring atmosphere which is needed in attracting
customers and it will be more profitable for everybody once they
visited.Infrastructures- the materials needed in this will only
cost less due to the simplicity and convenience of the
shop.Landscape- the place which is commercial are having a very
exciting outlook because it is not any more expected to build or to
make use of any landscape, due to the site we fully conducive for
any commercial purpose.Others- it is only proper that more space be
needed in the future because we are expecting for an expansion in
our business.
ConclusionThe Dough-It-Yourself Shop is still unfamiliar in the
doughnut industry which is a competitive advantage to its
competitors. We envisioned of making it possible for the consumers
to have the freedom to customize the flavors that they wanted to
put in their doughnut. It can be simple and can be from the most
flavor-filled doughnut and yet it would still be in an affordable
price. We thought of producing vegetable and fruit flavored
doughnuts so that customers wouldnt have to worry about getting too
fat because of sugar and they could enjoy the guilt-free pleasures
of eating our product.We made an assessment and evaluation of the
business condition and future business potentials. The data needed
for analysis and interpretation come mostly from the financial
statements (see pages 91-92) where key figures are sought and
meaningful relationships are developed and analyzed. A current
ratio is an indication of a company's ability to meet short-term
debt obligations. The higher the ratio, the more liquid the company
is. Current ratio is equal to current assets divided by current
liabilities. The current ratios of the business from 2015 to 2019
are: 5.20, 9.79, 14.78, 20.49 and 27.02. (See computation below)
The current assets of the company show that it is more than twice
the current liabilities and gradually increases each year, it
indicates that the business will be able repay its debts over the
period of next 12 months and is generally considered to have good
short-term financial strength.
20152016201720182019
CURRENT
ASSETS1,009,983.591,913,452.962,928,455.924,196,783.725,726,512.22
CURRENT
LIABILITIES194,133.60195,442.25198,085.71204,826.55211,904.44
CURRENT RATIO5.209.7914.7820.4927.02
Payback Period Payback period is the time in which the initial
cash outflow of an investment is expected to be recovered from the
cash inflows generated by the investment. Payback period is equal
to initial investment cash inflow over average net income. The
payback period of the business is 0.61 year or 7 months. (See
computation below) It indicates that the cash inflows are
certain.
NET INCOMESHARE CAPITAL625,000.00
2015814,843.95AVERAGE NET INCOME1,027,834.71
2016808,553.68PAYBACK PERIOD0.61
2017918,752.45
20181,167,979.91
20191,429,043.58
5139173.57/5
AVERAGE NET INCOME1,027,834.71
Accounting rate of return (return on investment) is the ratio of
estimated profit of a business to the investment made in the
business. The percentages of return on investment of the business
from 2015 to 2019 are: 54%, 35%, 28%, 27% and 35%. (See computation
below) It recognizes the profitability factor of investment and
indicates that the business will certainly grow profits year after
year. Our business will also be managed by competent and
hardworking employees that will ensure the achievement of our
business goals. We'll make sure that we will be able to accommodate
the needs of our customers, to turn the hungry fans into satisfied
customers, that our bakers will bake reactively to proactively and
that we will deliver better customer experience. We are certain
that the business will fulfill its mission of making and serving
the freshest, most delicious doughnuts quickly and courteously in
modern, well merchandised stores. And that the business will attain
its vision to become dominant worldwide and be known because of
high quality doughnuts and compatible high quality products. A plan
for expansion after 3 to 4 years is also possible. We therefore
conclude that our business is feasible and will be a sure hit to
the food industry.
18