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MARKETING
ASPECT
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I. Business Description
Stixfud Xpress is a food establishment wherein you can
find different kinds of Pinoy all time favorites like grilledIsaw and fried fishballs with rice of their choice, StixfudXpress serves foods on a bento box, and we also come upwith drinks like gulaman and buko juice.
There are many concepts of having a street food businesswhere people love to eat grilled and fried foods. Thats whywe made our own and unique concept which is having aBento Box, wherein you can have your favorite grilled,
fried, and flavors of rice with a drink in just one box.Stixfud Xpress will be a hit, because nowadays peopleenjoy seeing or even eating unique foods on a unique boxwith a unique taste.
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II. Logo Description
Our logo consist of three colors. The base is a ball of firethat explains how our products will be cook, by grilling andfrying. The name of our business is color yellow becausethe color is so catchy and the font is so attractive to theeyes of the consumer.
The proponents chose this because these are the colorsthat is more stronger and also the background is firebecause it was commonly associated with the qualities ofenergy, assertiveness, and passion in which our business
is possess.
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Target Market Analysis
Age: Ages 3-up
Gender: Male-Female
Economic Status: Students, staffs, Employees, or evenunemployed, who are willing to buy our products and canafford it.
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Demand and Supply AnalysisDemand:
Our products in Stixfud Xpress are affordable for all ages and differenttypes of people, the proponents expect that our products are going to be a hitin the said location which is industrialized and with bars that mostly consist ofdifferent kinds of consumer.
Supply:
The availability of the products can be seen in supermarkets. Sinceour location is not far to the market and other establishments, we can get acheaper price and less expenses for traveling. Streets food is not seasonal.
Determinants of Price:
Income- net income will base on the products selling price.
Price- The price will depend on the suppliers; if the price for supply ishigher then our products will also be affected by the price increase.
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Competitors Analysis
Street VendorsStrength
Cheaper Price
Weakness The cleanliness of their products are not assured.
Opportunity
They can sell everywhere
Threat
Bigger number of competitors in the market
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MARKETING
PLAN
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Marketing Plan
Stixfud Xpress is a food establishment where you can buy grilled and friedfoods with rice. It is located at Malate, Manila. Stixfud Xpress is an establishment whereinyou can eat your favorite street foods without hesitation, because we assure that StixfudXpress serves delicious, clean and affordable foods.
4Ps
Product
Stixfud Xpress serves delicious and clean, grilled and fried foods. Our specialty
consist of your favorite street food choice. Our grilled products are Isaw, Balat ng Baboy,Pork Barbeque, Ulo ng Manok and Paa ng Manok. Our fried products are Fishball,kikiam, Squidball and kwek-kwek with all time favorite sauces sweet and spicy andvinegars with chili. We also have rice, Fried Rice, Java Rice and Plain. Adds with adelicious drinks, Buko juice and gulaman.
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Place
Stixfud Xpress is located at Malate, Manila near The library and Cafadriatico Manila. We make sure that the place is near to the public so that they caneasily walk in.
Price
Our Proponents make sure that our product is at reasonable price and weserve quality products, quality service and a unique product for the market. We wantour customers to be satisfied for the affordability of our products.
Promotion
To promote our business we prepare for banners, internet ads, signageand pamphlets.
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Marketing StrategiesPRODUCT
The main product of the establishment which is Stixfud Xpressmainly street foods products that will suits the taste of the consumer.Stixfud Xpress also have sauces and drinks as an accompaniment totheir foods.
PRICEStixfud Xpress has a reasonable and affordable price compare to
other street food vendors or establishment. The proponents also givecredits for the patrons who often avail the products. Stixfud Xpress makesure that the money of our patrons spend for our products is worth it by
the delicious and clean street foods and also for the service of our staff.
Sales PromotionStixfud Xpress is a distinct Street food chain that will be an eye
catching to the market, especially to those who are fond of eating street
foods. Since our establishment is new to the market we will be usinginternet and banners as our promotional tool.
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SWOT ANALYSIS
StrengthUnique Menu
Newly develop BusinessLocation of the establishment
For all season productsAffordability of price
WeaknessIncreasing no. of competitors
Costly of rentDuring Holidays
Opportunities
More BranchesUnique packaging
ThreatsMany competitors
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MENU
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Grilled1 stick Isaw 8.004pcs. Balat ngBaboy 8.00
5pcs. Pork Barbeque 20.003pcs. Ulo ng manok 12.002pcs. Paa ng manok 10.00
RicePlain 10.00Rice 15.00Java Rice 15.00
Fried1pc.Fishball 1.001pc.Kikiam 2.001pc.Squidball 3.00Quek - Quek 12.00DrinksGulaman 12.00Buko Juice 7.00Bottled Water 15.00
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Product Description
Isaw- made from barbecued pig or chicken intestines. The intestines are cleaned, turnedinside out, and cleaned again, repeating the process several times. They are then eitherboiled, then grilled, or immediately grilled on sticks.Balat ng baboy/Pork Barbeque- are from pigs body. It is very delicious when it was
grilled and put on a chili sauce.Ulo ng manok/paa ng manok- chickens body.
Fishballs - balls made with fish meat, most often from pollock, deep fried and served in
skewers with a sweet, sour or spicy sauceKikiam - the special ones are made of ground pork and vegetables wrapped in bean curdsheets, deep-fried and served with sweet, sour or spicy sauce; those in the street areseafood-based, usually made of fish meat and cuttlefishSquid balls - balls made with squid or cuttlefish meat, deep fried and served in skewerswith a sweet, sour or spicy sauce
Kwek Kwek or Tukneneng- a pinoy delicacy made of quail eggs and some orange batteris best eaten with lots of vinegar.Gulaman-Iced beverage of diced gulaman (jelly) with crushed ice.Buko Juice or Coconut Milk Drink- is a popular refreshing drink from the Philippines.
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Demographic Profile
AGE OF THE RESPONDENT
Ages 26-30 are most likely eat street foods. This age bracketprefers more energetic lifestyle.
10-17
20%
18-25
17%
26-30
50%
31-above
13%
AGE
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GENDER OF THE RESPONDENT
According to the survey conducted most of the potential customers are male.
FEMALE
47%MALE
53%
GENDER
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THE RESPONDENTS OCCUPATION
According to the survey, students most likely eat street foods.
STUDENTS
50%
EMPLOYEE
20%
OTHERS
30%
OCCUPATION
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MANAGEMENT
ASPECT
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VISIONWe aim to provide the best value of street foods that caters the
taste and satisfaction of different people from all walks of life.
MISSIONTo provide delicious, clean and affordable street foods that our
customers will surely love and another experience on eating streetfoods, with professional service.
Objectives
Short term objectiveTo be able to have regular customers and meet their satisfaction.
As a result we will meet our target sales.
Long term objectiveTo gain profit and open another branch, to earn the trust of our
target market.
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OWNER 1
COOK 1
SERVICE CREW 1
TOTAL 3
OWNER
SERVICE CREW/
CASHIER
ORGANIZATIONAL CHART
NUMBER OF PERSONNEL
COOK
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Job Qualifications & Description
COOK
Job Qualifications
22 years old aboveMale/femaleSome college or vocational training in the area of food servicePossess experience in quantity food preparation
Basic understanding of professional cooking and knife handling skillsUnderstanding and knowledge of safety, sanitation and food handling procedureWith pleasing personality
Job DescriptionTo assume responsibility for the proper storage and care of foods in the freezers,
refrigerator, making certain that all areas are kept clean and orderTo assist and share in other responsibilities and dutiesTo be help with the cleaning and care of the kitchen and all equipment.
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SERVICE CREW/CASHIER
Job QualificationsAt least 18-25 years oldMale/femaleGood in communication skillsCustomer friendlyWith pleasing personality
Job DescriptionResponsible in customers needs like taking orders
Serves the foods to the customerResponsible for taking care of the whole operation like sanitizing work area andequipments.
Must at least 1 year experience working as a service crew/cashier on a related business.
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Company Rules & Regulations
The employee must be punctualProper hygieneAlways wear proper uniformAlways greet the customer
Honesty in dealing with customers concernComplains should be referred to the manager/ownerThe store must be open in timeThe management should consider the health and safety of
the employees and customersGood communication and harmonious relationship withmanager/owner and his/her subordinates
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Mandatory Benefits
SSS-Employeeworking in a private institution oremployer, you surely arepaying or remitting monthly contributions for your SSS.
13TH MONTH PAYIt is a form of monetary assistance equivalent to the monthly basiccompensation received by an employee, computed pro-rata according to the
number of months within a year that an employee has rendered service to anemployer (basic monthly pay/12 x number of months actually worked).
PAG IBIGHousing Loan this is perhaps the most popular program benefit of the Pag-IBIG Fund. Any member knows a little bit about this.
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Short Term Loan Just like SSS and GSIS, Pag-IBIG Fund also offers
financial assistance to qualified member by granting short term loan.There is a Calamity Loan for members affected by unforeseen calamity likeflood, fire, volcanic eruption and other similar cases.
PATERNITY LEAVEEmployees can choose whether to take either one week or two consecutive
weeks paternity leave; this cannot be taken as odd days or two separateweeks. Leave can only start from the actual date of birth. It can start on anyday of the week, as long as the required.
MATERNITY LEAVEMaternityleave shouldincludepersonal details, a medical certificate detailing
the expected date of confinement or birth, proposed commencement date andduration of leave. Advice as to whether superannuation payments will continueshould be given by the employee.
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Uniform
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TECHNICAL
ASPECT
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Vicinity Map
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Layout
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Promotional Tools:
Internet
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Banners:
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Signage:
Fl f P d ti
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Flow of ProductionPURCHASING
We purchase our stocks in the
market in our trustedstore/supplier. We always checkthe products that we will buy; itmust be fresh and new.
RECEIVING
In receiving our goods, wealways check first the qualityand label to be sure that it isokay.
STORING
In storing we use FIFO (First InFirst Out) system. The cookmust implement this rule.
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PREPARING
In preparing our products wemust first check the cleanlinessof the counter or equipment next
will be the products that we willsell. Sanitation first.
COOKING
Our product will cook only if
theres an order of the customer.1stwell prepare the sauces andthe palamig/juices.
SERVING
Well serve it freshly cooked.
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Gannt ChartActivities April May June July August September October November December
Conceptualization of
BusinessLocation Hunting
Survey
Canvas of ingredients
Hiring of Personnel
Purchase of inventory
Promotion
Grand Opening
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DRINK DISPENSER
CHEST TYPE FREEZER
Machineries & Equipments
GRILLER ELECTRIC FRYER
EXHAUST FAN
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KITCHEN SUPPLIES
CHOPPING BOARD MEASURING SPOON
TONG KNIFE
MIXING BOWL SPATULA
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SPOON AND FORK RICE COOKER
KNIFE DISPENSER WOK
LPG TANK GAS STOVE
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MAINTENANCE TOOL
TRASH BAGS TRASH BINS
DISHWASHING LIQUID SCOTCH BRITE
KITCHEN TOWELS
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OFFICE SUPPLIES
CALCULATOR
COMPUTATION / LOG
BOOK
BALLPEN SCISSORS
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BENTO BOX PLASTIC CUP
FORK STICKS
OTHER SUPPLIES
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Machineries & Equipments Costing
Items Quantity Unit Cost Total Cost Life SpanDepreciation
(30%)
Griller 1 1,495.00 1,495.00 5 yrs. 448.50
Electric Fryer 1 395.00 395.00 5 yrs. 118.50
Exhaust Fan 1 535.00 535.00 5 yrs. 160.50
Freezer 1 1,195.00 1,195.00 5 yrs. 358.50
Drink Dispenser 2 1,500.00 3,000.00 5yrs. 900.00
Ki h E i
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Kitchen EquipmentsItems Quantity Unit Cost Total Cost Life Span
Depreciation
(30%)
Cutting Board 2 129.75 258.00 5yrs. 77.4
Measuring Spoon 1 319.00 319.00 5yrs. 95.7
Tong 2 29.75 59.50 5yrs. 17.85
Knife 3 150.00 450.00 5yrs. 135.00
Spatula 2 229.75 459.50 5yrs. 137.85
Spoon & fork 6 pairs 109.00 109.00 32.7
knife dispenser 1 49.75 49.75 5yrs. 14.92
Mixing Bowl 2 50.00 100.00 5yrs. 30.00
Rice Cooker 1 495.00 495.00 5yrs. 148.5
Wok 1 269.00 269.00 5yrs. 80.7
LPG Tank
Gas Stove
1
1
782.00
799.00
782.00
799.00
1month
5yrs.
234.6
239.7
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Maintenance Tools
Items Quantity Unit Cost Total Cost
Tissue Paper 1 dozen 10.00 120.00
Trash Bag 1 dozen 49.75 49.75
Trash Bin 1 209.75 209.75
Scotch Brite 1 8.75 24.00
Kitchen Towels 5 10.00 50.00
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Office Supplies
Items Quantity Unit Cost Total Cost
Ball pen 1 7.00 7.00
Scissor 1 10.00 10.00
Record Book 1 100.00 100.00
Calculator 1 60.00 60.00
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Other Supplies
Items Quantity Unit Cost Total Cost
Bento Box 100pcs. 91.75 (12pcs.) 764.27
Plastic cups 100pcs. 31.00(25pcs.) 124.00
Fork 100pcs. 28.00(30pcs.) 112.00
Sticks 1pack 23.00 23.00
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FINANCIAL
ASPECT
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Assumptions
A. Income Tax 30%B. SALES PROJECTION PER YEAR 30%
every year there's a 30% increase because of theproduct development and being known to the customers.
C. MARK-UP PRICE 30%the mark up price of 30% are for the other expenses.
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Salary & WagesPOSITION No. of
PersonnelDaily Weekly Monthly Annually
Owner 1 P520.00 P3,640.00 P14,560.00 P174,720.00
Cook 1 P404.00 P2,828.00 P11,312.00 P135,744.00
Service
crew/Cashier
1
P404.00 P2,828.00 P11,312.00 P135,744.00
TOTAL 3 P446,208.00
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Recipe Costing
GRILLED STREET FOODSCHICKEN HEAD
TOTAL: 0.67
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Chicken head 3pcs 40.00/1000g 0.04 0.12
Pepper 0.2g 9.00/ 12PCS. 0.75 0.15
Soy Sauce 9g 15.00/ 385ML 0.038 0.35
Salt 1.25 6.00/ 150G 0.04 0.05
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BALAT NG BABOY
TOTAL: 1.2
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Balat ng
Baboy
10g 60.00/1000g 0.06 1.2
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PAA NG MANOK
TOTAL: 2.35
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Chicken Feet 2pc 25pc/50.0
0
0.5 1
Food Color 1g 27.00/
20ML
1.35 1.35
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ISAW
TOTAL: 3.64
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Isaw 50g 60/1000g 0.06 3
Garlic 2g 39.00/
1000G
0.039 0.078
Onion 2g 5.00/50g 0.1 0.2Soysauce 9.6ml 15.00/
385ML
0.038 0.36
Pepper 0.2g 1.00/15g 0.06 0.01
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PORK BARBEQUE
TOTAL: 10.34
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Pork 40g 180.00/1000g 0.18 7.2
Soy Sauce 9.6ml 15.00/ 385ML 0.03 0.37
Garlic 2.6g 39.00/1000g 0.039 0.10
Onion 2.6g 25.00/500g 0.05 0.13
Calamansi
Juice
2.4g 30.00/500g 0.06 0.14
Black Pepper 2g 9.00/12pcs 0.75 1.5
Sugar 1.8g 55.00/1000g 0.05 0.9
FRIED STREET FOODS
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FRIED STREET FOODSFISHBALL
Total: 0.01
KIKIAM
Total: 0.01
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Fish Ball 1 25/250g 0.1 0.01
Ingredients Quantity
needed
Price Unit cost Total cost
Kikiam 1 25/250g 0.01 0.01
SQUIDBALL
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SQUIDBALL
Total: 0.01
QUEK QUEK
Total: 6.93
Ingredients Quantity
Needed
Price Unit Cost Total Cost
Squid Ball 1 25/250g 0.01 0.01
Ingredients Quantity
needed
Price Unit cost Total cost
Quail Egg 1 pc 42.00/24pcs 1.75 1.75
Flour 20.8g 19.00/200g 0.095 1.97
Food
Coloring
1.25 27.00/20ml 1.35 1.68
Salt 1.25 6.00/150g 0.04 0.05
Ground
Pepper
1.25 9.00/12pcs 0.75 0.93
RICE
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RICEJAVA RICE
Total: 14.47
Ingredients Quantityneeded
Price Unit cost Total cost
Rice 250g 30.00/1000g 0.03 7.5
Food Color 2.5g 27.00/20ml 1.35 3.37
Butter 15g 24.00/100g 0.24 3.6
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FRIED RICE
Total : 12.58
Ingredients Quantity
needed
Price Unit cost Total cost
Rice 250g 30.00/1000g 0.03 7.5
Salt 2tbsp 6.00/150g 0.04 0.08
Egg 1 5.00/pc 5 5
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PLAIN RICE
Total: 7.20
Ingredients Quantity
needed
Price Unit cost Total cost
Rice 1Cup 30.00/1000g 0.3 7.2
Water 5000ml 1.00/1000 0.001 0.005
DRINKS
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DRINKSBUKO ( 6 cups )
TOTAL: 29.5/4.9per cup
Ingredients Quantity
needed
Price Unit cost Total cost
Buko 1pc 20.00/1pc 20 20
Sugar 2 1/2cup 53.00/1000g 0.053 .13
Water 5000ml 1.00/1000ml 0.001 5Ice 3pcs 3.00/2pcs 1.5 4.5
GULAMAN
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GULAMAN
TOTAL: 10.05
Ingredients Quantity
needed
Price Unit cost Total cost
Sugar 2cup 53.00/1000g 0.053 0.10
Water 5000ml 1.00/1000ml 0.001 5
Ice 3pcs 3.00/2pcs 1.5 4.5
Black Gulaman 1 11.00/24g 0.45 0.45
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SAUCESSWEET SAUCE
Total: 8.00
Ingredients Quantity
needed
Price Unit cost Total cost
Sugar 1/2tbsp 53.00/1000g 0.053 0.02
Fish sauce 45g 16.00/350m
l
0.04 2.05
Garlic 15 39.00/1000g 0.039 0.58
Water 250ml 1.00/1000m
l
0.001 0.25
Corn starch 45g 23.00/ 200G 0.11 5.1
CHILI SAUCE
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Total: 9.11
Ingredients Quantity
needed
Price Unit cost Total cost
Sugar 1/2tbsp 53.00/1000g 0.053 0.02
Fish sauce 45g 16.00/350ml 0.04 2.05
Garlic 15 39.00/1000g 0.03 0.45
Water 250ml 1.00/1000ml 0.01 0.25
Corn starch 45g 23.00/ 200G 0.11 5.1
Dry crushedchili
2tbsp 5/8pcs 0.62 1.24
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HOT SPICY
TOTAL: 19.57
Ingredients Quantity
needed
Price Unit cost Total cost
Red andgreen chili
3pcs. 5/8pcs. 0.62 1.86
Onion 1pc. 3/1pc. 3 3
Vinegar 385ml. 15.00/385ml
.
0.038 14.63
Pepper 1.25 1/15g 0.06 0.08
Price Determination Scheme
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Price Determination SchemeProduct Unit Cost VAT 12% Mark Up Price (30%) Total Price Selling Price
Isaw 3.64 0.43 1.22 5.29 8.00
Balat ng Baboy 1.2 0.14 0.40 1.74 8.00
Laman 10.34 1.24 3.47 15.05 20.00
Ulo ng manok 0.67 0.08 0.22 0.97 12.00
Paa ng manok 2.35 0.28 0.79 3.41 10.00
Fishball 0.01 0.12 0.66 0.682 2.00
Kikiam 0.01 0.012 0.66 0.682 2.00
Squidball 0.01 0.012 0.66 0.682 3.00
Quek quek 6.93 0.83 2.32 10.08 12.00
Buko Juice 4.9 0.58 1.64 7.12 7.00
Gulaman 10.05 1.26 3.52 15.28 15.00
Water 7.75 0.93 2.60 11.28 15.00
Java Rice 14.47 1.73 4.86 21.06 15.00
Fried Rice 12.58 1.50 4.22 18.03 15.00
Plain rice 7.20 0.86 2.41 9.67 10.00
Annual Sales Projection
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PRODUCT SELLING
PRICE
DEMAND DAILY WEEKLY MONTHLY ANNUAL
Isaw 8.00 8 64 448 1,920 23,360
Balat ng Baboy 8.00 5 40 280 1,200 14,600
Laman 20.00 8 160 1120 4,800 58,400
Ulo ng manok 12.00 5 96 672 2,880 35,040
Paa ng manok 10.00 4 40 280 1,200 14,600
Fishball 8.00 7 56 392 1,680 20,440
Kikiam 2.00 5 16 112 480 2,920
Squidball 3.00 8 15 105 450 5,475
Quek quek 12.00 10 120 840 3,600 43,800
Buko Juice 7.00 10 70 490 2,100 25,550
Gulaman 12.00 15 180 1260 5,400 65,700
Water 15.00 5 75 525 2,250 27,375
Java Rice 15.00 6 90 630 2,700 32,850
Fried Rice 15.00 10 150 1050 4,500 54,750
Plain rice 10.00 14 140 980 4,410 51,100
5 yrs. Sales Projection
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PRODUCT2011 2012 2013 2014 2015
IsawPhp 23,360.00 Php 30,368.00 Php 39,478.40 Php 51,321.92 Php 66,718.50
Balat ng BaboyPhp 14,600.00 Php 18,980.00 Php 24,674.00 Php 32,076.20 Php 41,699.06
LamanPhp 584,000.00 Php 759,200.00 Php 986,960.00 Php 1,283,048.00 Php 1,667,962.40
Ulo ng manokPhp 35,040.00 Php 45,552.00 Php 59,217.60 Php 76,982.88 Php 100,077.74
Paa ng manokPhp 14,600.00 Php 18,980.00 Php 24,674.00 Php 32,076.20 Php 41,699.06
FishballPhp 20,440.00 Php 26,572.00 Php 34,543.60 Php 44,906.68 Php 58,378.68
KikiamPhp 2,920.00 Php 3,796.00 Php 4,934.80 Php 6,415.24 Php 8,339.81
SquidballPhp 5,475.00 Php 7,117.50 Php 9,252.75 Php 12,028.58 Php 15,637.15
Quek quekPhp 43,800.00 Php 56,940.00 Php 74,022.00 Php 96,228.60 Php 125,097.18
Buko JuicePhp 25,550.00 Php 33,215.00 Php 43,179.50 Php 56,133.35 Php 72,973.36
Gulaman Php 65,700.00 Php 85,410.00 Php 111,033.00 Php 144,342.90 Php 187,645.77
WaterPhp 27,375.00 Php 35,587.50 Php 46,263.75 Php 60,142.88 Php 78,185.74
Java RicePhp 32,850.00 Php 42,705.00 Php 55,516.50 Php 72,171.45 Php 93,822.89
Fried RicePhp 54,750.00 Php 71,175.00 Php 92,527.50 Php 120,285.75 Php 156,371.48
Plain rice Php 51,100.00 Php 66,430.00 Php 86,359.00 Php 112,266.70 Php 145,946.71
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Income Statement
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Statement of Cash Flow
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Statement of Financial Position
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SOCIO-
ECONOMICAL
ASPECT
The various Political Economic Social and Technological factors that a firm
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The various Political, Economic, Social and Technological factors that a firmneeds to consider and research in order to enter the business in a new
environment may be depicted as follows:
P:Political environment factors such as: Government regulations regarding: hygiene, health, food
regulations, and food standards.
Economic policies of government regarding the food
industry and running eating joints; these may includelicenses, inspections by health and food ministrydepartments.
E: Economical environmental factors:
Rate of inflation determines the rate of remuneration ofemployees and directly affects the price of our businessproducts.
Economic trends.
Exchange rate of dollar to peso
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S: Social environmental factors:
Increase Health Awareness Create employment
Segregation of waste products
Lifestyle change and attitude to health, work and leisure.
T: Technological environmental Factors:
A good technical infrastructure would lead to betterproduction.
Modern equipments like gas stoves and other kitchentools are use in our production.
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APPENDIX
SURVEY MATRIX
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1. AGE
10 17 : IIIII I 6
18 25 : IIIII 5
26 30 : IIIII IIIII IIIII 15
31 ABOVE : IIII 4
2. GENDER
FEMALE IIIII IIIII IIII 14
MALE IIIII IIIII IIIII I 16
3. OCCUPATION
STUDENTS : IIIII IIIII IIIII 15
EMPLOYEE : IIIII I 6
OTHERS : IIIII IIII 9
4.HOW OFTEN DO YOU EAT STREET FOODS ?
EVERYDAY : IIIII IIIII IIII 14
ONCE A WEEK : IIIII III 8
OCCASIONALLY : IIIII III 8
5. WHATS YOUR FAVORITE GRILLED STREET FOOD ?PORK BARBEQUE : IIIII III 8
ULO NG MANOK: IIIII 5
BALAT NG BABOY: IIIII 5
ISAW (CHICKEN ) : IIIII III 8
PAA NG MANOK: IIII 4
6.WHATS YOUR FAVORITE STREET FOOD ?
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KIKIAM : IIIII III 8
QUEK QUEK : IIIII IIIII 10
SQUID BALL : IIIII 5
FISH BALL :IIIII II 7
7. WHATS YOUR FAVORITE PARTNER OF DRINKS
FOR YOUR STREET FOOD?
GULAMAN : IIIII IIIII IIIII 15
BUKO JUICE : IIIII IIIII 10
WATER IIIII 5
8. MOST WANTED TYPE OF SAUCE
SWEET : IIII 4
CHILI : IIIII IIIII I 11HOT AND SPICY : IIIII IIIII 10
9 .WHAT RICE WOULD YOU PREFER AS A PARTNER
FOR YOUR STREET FOOD ?
FRIED RICE : IIIII IIIII 10
JAVA RICE : IIIII I 6
PLAIN RICE : IIIII IIIII IIII 14
10. WHAT TIME YOU PREFER EATING STREETFOOD ?
BREAKFAST : II 2
LUNCH : IIIII IIII 10
MERIENDA : IIIII IIIII IIIII 15
DINNER : III 3