Business Plan

Vision
Our business intends to introduce to Kagay-anons an improved way of
enjoying waffles and through continuous research, make our product healthier
without diminishing its savoury taste; a healthy and delicious ready-to-go or dine
in snacks all in one. And by 2025, become one of the leading snack providers in
the city.
Mission
Waffle Bar Co. aims to create and promote a product that students would
love to consume, a product that could contribute to a greener life and community,
and a product that the founders would be proud of. We aim to make our business
prosper and be dynamic and resilient to the steadfast alterations with regards to the
trend in the market but pairing it with the integrity we started the business with.
1
MARKETING
PLAN
2
A. Product Description
Waffle sandwich is a rectangular-shaped snack with the dimension of
4’x2’ and has a thickness of 1.5 inches, which has a shelf life of one day. It
is an appetizing pale yellow-colored waffle with brown patches and is a
sweet-smelling snack made good-to-go for the convenience of the
consumers. The waffle used to make a waffle sandwich is the company’s
own version of waffle which consists of flour, baking powder, salt, sugar,
oil, egg and milk. On the other hand, the filling of the waffle sandwich has
the best quality of ham and a self-made dressing consisting of mayonnaise
and ketchup including cheese to create a savory snack. Freshly cut
cucumbers and leaves of lettuce are also put inside the sandwich in order to
balance the taste of the food. The company’s product positioning is snack.
The company ensures that every ingredient to be used is chosen carefully in
order to achieve the highest quality of the product as possible to satisfy the
consumers.
B. Target Market
1. Geographic
Waffle Bar targets to sell waffle sandwich within Xavier University,
Corrales Ave, Cagayan de Oro specifically at the SEC Mall.The SEC Mall is
a part of Xavier University where other businesses of different industries are
3
also located creating a demand for the company. Basing on the population,
the geographical location of the company is quite strong since it is very
accessible for all the students, faculty members and staff.
2. Demographic
Our possible market segments are targeting students, faculty and
staffof Xavier Universitywith ages 15 and above. These active consumers
represent a demographic group of well-educated and successful individuals;
they are students, faculty and staff who are willing to purchase a product
ranging from 20-25 pesos per unit. Waffle Bar Co. is selling products in line
with the said demographic variables sincestudents, faculty and staffare
potential customers given that the company is based inside the university’s
SEC Mall.
3. Behavioral
Consumers spend much amount in terms of food most especially the
students, faculty and staff during their free time. Thus, the behavior of the
target market of Waffle Bar is that majority are willing to purchase snacks
ranging from 20-25 pesos. Consumers, given that products satisfy their taste
and cravings, are open to spending more for the product. Based on our
observation, our potential consumers usually pass through Sec Mall from
7:30AM, 9AM, 10:30AM, 12Noon, 1:30PM, 3:00PM. The company will
4
use that advantage to sell hot waffle sandwiches. The company will sell our
product with fresh vegetables since it has a huge impact on the product’s
taste.
4. Psychographic
The targeted consumers, despite their comfortable income, are price
conscious and consistently seek value in their purchases. Regardless of their
age, they lead active lifestyles. They are more concerned of the taste and the
appearance of the products they tend to buy for which they are likely to be
associated with high-quality products but are not willing to pay a premium
price for a certain brand. These consumers value time and since everything
is fast-paced, people would appreciate that they would not be wasting time
just to wait for food but instead they can bring it along with them, served in
a short time and can be eaten whether they are sitting or walking.
C. Demand and Supply Analysis
1. Survey Results
Respondent
6 4
90
Student Faculty Staff

5
1.) What store do you usually buy snacks
inside the university?
Waffle Time
7
10
Sy Bee Tin
12
Kate's
71
Others: (Magis, Kwek-
kwek, Potato Corner)
The summary of the results in question number 1 shows that most of the
respondents buy purchase at Waffle Time.
2.) Do You Buy Waffle?
32
68
Yes No
The summary results in question number 2 shows that most of the
respondent buys waffle.
6
3.) How Often Do You Buy Waflle?
8.2
20
53
20
A.) Daily B.) Once a Week

C.) More Than Once a Week D.) Occasionally
The summary of the results shows that more than half of the
respondents buy waffle occasionally.
4.) When Do You Usually Eat Waffle?

1
8.2
6
90
A.) Breakfast B.) Lunch C.) Snack Time D.) Dinner Time
The summary of the results shows that most of the respondents eat
waffle during snack time.
7
5.) If a product like waffle sandwich is sold in
the market, would you buy?
34
66
Yes No
The summary of the results shows that most of the respondent likes
the idea of Waffle Sandwich.
6.) What filling would you prefer?

1
3
6
35
23
A.) Ham B.) Chicken C.) Patty D.) Egg F.) Others
8
The summary of the results shows that most of respondent would prefer ham.
7.) What additional fillings would you prefer?

1
2 10
23
30
A.) Lettuce B.) Cheese C.) Tomatoes D.) Cucumber E.) Others: None
The summary of the results shows that most of the respondent would prefer
cucumber as an additional filling.
8.) What dressing would you prefer?
3
13
43
A.) Mayonnaise B.) Ketchup

C.) Mayonnaise & Ketchup D.) Others
The summary of the results shows that most of the respondent would
prefer Mayonnaise and Ketchup as the sandwich’s dressing.
9
9.) How much are you willing to pay
for waffle sandwhich?
1
12
13 40
A.) 20-25 B.) 26-30 C.) 31-35 D.) Others
The summary of the results shows that most of the respondents are willing
to pay for a Waffle Sandwich is P20-25.
10.) How Often Will You Buy This

Product?
4
8
35
20
A.) Daily B.) Once A Week

C.) More Than Once A Week D.) Occasionally
10
The summary of the results shows that most of the respondent will buy the product
daily.
11What factor do you consider in buying

waffle sandwich?
1.2
5
10
49
A.) Taste B.) Price C.) Uniqueness D.) Others
The summary of the results shows that most of the respondents consider
taste in buying waffle sandwich.
12.) When you see a post on social

media, would it be enticing enough for
you to buy the product?
34
No
Yes
66
11
The summary of the results shows that most of the respondent will be enticed
enough to buy our product if they a post in the social media.
13.) Does stall decoration affect your

willingness to buy our product?
38
Yes
No
62
The summary of the results shows that most of the respondents’ willingness
is affected by stall decoration whether they will buy our product or not.
14.) If a new product is sold inside the campus,

which type of product would you prefer?
29
Good-to-go
Dine-in
71
The summary of the results shows that most of the respondents prefer a good-
to-go product rather than a dine-in one inside the campus.

12
Overall Analysis
The researchers conducted our survey within the premises of Xavier
University, which provided an advantage simply because the company’s target
market is Xavier students, faculty and staff, and the location itself is just within the
vicinity of the school. The researchers specifically conducted survey on December
15, 2015 during snack time, both in the morning (9:00 am – 10:30 am) and in the
afternoon (2:00 pm – 4:30 pm) which showed the desired results the company
aimed for. Based on the survey results, it can be assessed that given the fact that
our product is Waffle Sandwich, the respondents identified that our most common
direct and indirect competitor in this business are Waffle Time, Sy Bee Tin, and
Kate’s.
The trend, therefore, is that the majority answered that they would most
likely buy our waffle every snack time and the willingness to pay with regards to
the product ran to around 20-25 pesos per unit which determines what the possible
price ceiling should be to remain competitive. Since the product is new to the
market, the respondents consider that the taste is the main contributing factor to
which the consumerswould most likely be attracted to. Respondents are also
affected by the social media posts and stall decorations in buying the product. Most
of the respondents also prefer a good-to-go type of product because of
convenience.
13
2.) Observation Results
Competitor Analysis
i. Daily Demand and Market Share of Competitors
Total Market
Competitors Mon Tue Wed Thurs Fri Total Price Sales Share
Waffle Time
 Belgian 63 66 38 60 60 287 18 5,116
Chocolate
 American 21 28 15 23 20 107 18 1,926
Hotdog
 Candanian 17 12 8 18 17 72 20 1,440
Bacon
 Tuna Salad 27 19 10 25 26 107 20 2,140
 Cheesedog 16 20 12 20 22 90 20 1,800
 Ham and 43 34 19 34 31 161 20 3,220
Cheese
 German 16 19 9 16 12 72 20 1,440
Cheesefranks
896 17,082 54.14%
Sy Bee Tin
 Garlic Bread 44 3 28 37 41 189 10 1,890
9
 Ham and 61 4 38 54 57 258 15 3,870
Cheese 8
14
 Double 27 3 24 29 32 142 15 2130
Cheese 0
589 7,890 35.59%
Kate’s
 Sweet Ham 10 1 7 8 7 44 22 968
and Cheese 2
 Cheese 6 5 4 7 9 31 22 682
Burger
 Star Hotdog 6 5 3 6 7 27 34 918
 Tender Juicy 7 6 4 3 6 26 30 780
 Cheesedog 5 8 2 4 5 24 25 600
 Beefies 4 6 4 2 2 18 22 396
170 4344 10.27%
TOTAL 1655
ii. Demand per month of Competitors
= (Total Demand ÷Operational days per week) x

Operational days per month
= (1,655/5) x 22
= 7,282
Demand per month for Product
= Assumption of 10% Market Share

= 7,282 x 10%
= 728.2
15
*Market share is based on the lowest competitor’s market share.
iii. Per Capita Consumption
= Total Sales / Total Purchases
=31,445 / 1655
= 19
a. Practice of Competitors
1. Waffle Time
Waffle time is considered a direct competitor of the company
since it is within the same sector and is offering the same product with
the company wherein the waffles that they sell also have fillings. It is
also located within the vicinity of the Waffle Bar Co.and has a low
price range which is very affordable for the budget of the students,
faculty and staff of Xavier University.
2. Sy Bee Tin
Sy Bee Tin sells garlic bread with a filling of ham and cheese
which is also somehow similar to that of the product the company is
selling. It is also located near the proposed location of the company
and has a customer-friendly price which makes it more attractive to
buyers.
3. Kate’s
16
Kate’s is a business which is considered as one of the
replacement competitors of the company. They sell burgers which can
serve as an alternative for snacks. Customers, instead of buying our
company’s product, may choose to purchase something else altogether
making it difficult on the side of our company since it is completely in
the customers’ hands whether to purchase a certain product or not
given the alternatives. Also it is provided that these three competitors
tend to sell their products in the same hours and days as our company
will.
2. Focus Group Interview
Name Course/Profession School/Department
1 Tan LLB-2 XU-Law
2 Pleños, Kenneth P. BSBA-4 XU
3 Quirap, Bonifacio II A. BSBA-3 XU
4 Navarro, Ann Maureen A. LLB-2 XU-Law
5 Babanto, GerichAldin Professor XU-Economics
6 Laroga, Christine Lou LLB-2 XU-Law
7 Ibale, Nelvin BSBA-3 XU
8 Cabaneros, Raven BSBA-3 XU
17
9 Revamonte, Henry BS-AgriBus 2 XU
10 Leyson, JC BSCE-3 XU
11 King, Jastine BUSE-3 XU
12 Bungalon, Ella BSCE-1 XU
B.) Feedback/Comments
In the interviews, four out of 12 respondents suggested to lessen the
thickness of the waffle. In addition, three of the respondents proposed to add
more sauce such as Mayonnaise, Ketchup, and Cheez Whiz. Two of the
respondents advised the group to add more fillings such as the meat and
cheese, while 1 out of the 12 respondents suggested lessening the vegetable
filling. Regarding with the suggested price of our respondents, 6 of them
recommended P20-P30 price range; one respondent suggested P55-P60 price
range; another one suggested P12-P15 price range; and 4 out of the 12
respondents did not identify their price range on the product. Also, 10 out of
12 respondents said they are willing to buy the product if it is sold in the
market. Pertaining to the feedback of our respondents on the taste, all of our
respondents admire the taste of the waffle sandwich. They found it tasty,
savory, and good in terms of quality.
18
D. Sales Projection
Units to be No. of
produced days
Total Units Price Total in Peso
per day
June 35 10 350 18 6,300.00
July 35 26 910 18 16,380.00
August 35 25 875 18 15,750.00
September 40 26 1040 18 18,720.00
October 40 21 840 18 15,120.00
November 40 24 960 18 17,280.00
December 45 17 765 18 13,770.00
January 45 24 1080 18 19,440.00
February 45 22 990 18 17,820.00
TOTAL P 140,580.00
19
E. Marketing Mix
1. Product
Waffle Bar Co.is a business which aims to sell waffle sandwich

incorporating together the idea of sandwich and waffles. Waffles are made
as substitute for bread since the total sandwich experience would be much
more appreciated given that waffles are considered to be a light crisp cake.
The company ensures that every ingredient to be used is chosen carefully in
order to achieve the highest quality of the product as possible to satisfy the
consumers. The waffle sandwich is filled with the best quality of ham, which
includes mayonnaise and ketchup as dressing, and cheese, freshly cut
cucumber, and leaves of lettuce to balance the taste, which also adds up in
making the product healthier for the consumers. The product is purposely
made as good-to-go for the convenience of the consumers in order for them
to save time and effort when enjoying a snack.
In terms of the packaging, Waffle Bar Co.aims to promote a

packaging which is truly fit for the size of the product. A good-to-go paper
bag will be used with designs and logo of the company which will give the
customers a full convenience when purchasing the product. The goal of the
product is to give the customers a whole new experience of eating waffles
which is turned into something very sumptuous and addictive for a very
affordable price. Our waffle sandwich will make every peso that customers
spend be worth a snack.
20
21
2. Price
Our group’s price strategy deals with the methods of setting profitable
and justifiable prices. Waffle Bar Co. aims to maximize its profit and one of
the factors that influence product price is competition. With this, the
company is concentrating on addressing the needs of the target market as
ways to improve our company to gain an advantage in the marketplace. The
group also gathered some information from the direct consumers through
surveying their willingness and ability to buy the waffle sandwich which,
based on the survey, is ranging from 20 – 25 pesos.
The price for the product is attained through computing the total
manufacturing costs thus having a breakeven price of P7.70. Waffle Bar
Co.seeks to go beyond the breakeven price in order to gain more and at the
same time bring an affordable and justifiable price of the product. 133.76%
mark-up price is considered by the company therefore having the selling
price at P18 per waffle sandwich.
3. Place
The business location is one of the factors that lead to successful

operations and overall growth of a company. The proposed location of the
companyWaffle Bar Co. where the waffle sandwich would be sold is at the
SEC Mall. The students, faculty and staff of Xavier University are already
familiar with the said location thus having it as an advantage to sell the
product within the location and at the same time it is very accessible since
they pass by the location almost every day when going in and out of the
university. Additionally, based on the survey, the target market prefers a
22
good-to-go product thus making it the basis in choosing SEC Mall since the
concept of the area is also for take-out purposes.
3. Promotions
Month Marketing Description

Strategies
Waffle Bar Co. will be printing posters to
be put in strategic locations where
information about the company and the
Posters product to be sold can be found.
This would always be a part of the
company’s monthly strategy. Waffle Bar
Co. considers this as one of the marketing
strategies given that the target market finds
it attractive to buy a product if posted in
social medias. This way it would be less
Facebook Page costly and through this the company could
connect to a wider range of our target
Update
market. The poster will be about the
company’s back-to-school freebies.
Back to School Since, students are coming back to school
June
from their vacation. Waffle BarCo. will
Freebies
give them free ball pen for the first 5
customers of the day for one week.
Waffle Bar Co. is planning to conduct a
few set of FGD survey to be able to assess
and also further improve the product.
Since, the company’s aim is to continually
improve further and add up as much as
possible different kinds of varieties for the
FGD Survey waffle filling to become more competitive.
Word of Mouth Waffle Bar Co. plans to establish ties with
different kinds of organizations in Xavier
23
in order to create the possibility that the
company will be one of their sources of
snack whenever they'll have some activities
in their organizations.
company’s monthly strategy. Waffle
BarCo. considers this as one of the
marketing strategies given that the target
market finds it attractive to buy a product if
posted in social medias. The post will be
FB Page Update about the Eid’l Fitr.
July
Aug FB Page Update costly and through this the company could
market. The post will be about the Cagayan
de Oro City’s fiesta.
Sept FB Page Update This would always be a part of the
costly and through this the company could
market. The post will be about the Xavier
University’s intramurals.
Oct FB Page Update
posted in social medias. This way it would
be less costly and through this the company
could connect to a wider range of our target
24
market. The post will be about the
company’s Halloween treats.
Exciting designs and concepts for coming
Halloween will be put up in our waffle
Stall Decorations
store in order to attract the attention of
passers-by.
Candies for every customer will be given
Halloween Treats as a treat for Halloween.
Nov FB Page Update costly and through this the company could
market. The post will be about “all souls
and all saints day”.
In order to attract more customers since
majority are visual learners, the company
will create marketing video which will
Marketing Video showcase the product.
posted in social medias. This way it would
Dec FB Page Update be less costly and through this the company
could connect to a wider range of our target
market. The post will be about Christmas.
Stall Decoration for Exciting designs and concepts for
Christmas and coming New year will be
Christmas and New
put up in our waffle store in order to attract
Year the attention of passers-by.
25
Jan FB Page Update costly and through this the company could
market. The post will be about new year
celebration.
FB Page Update
costly and through this the company could
market. The post will be about Valentine’s
Feb Day.
Stall Decorations for Exciting designs and concepts will be put
up in our waffle store in order to attract the
Valentines
attention of passers-by.
F. Marketing/Selling Expenses
Marketing Total
Strategies Materials Unit Quantity Cost Total Cost
June Posters Thumbtacks Box 1 10.00 10.00
Printing Sheet 20 2.00 40.00
FB Page Update Computer Hour 1 15.00 15.00
Back-to-school Ballpen Box 3 50.00 150.00
Food
FGD Survey Sample Piece 10 18.00 180.00 395.00
July Word of Mouth
FB Page Update Computer Hour 1 15.00 15.00 15.00
Aug FB Page Update Computer Hour 1 15.00 15.00 15.00
Sep FB Page Update Computer Hour 1 15.00 15.00 15.00
26
Oct FB Page Update Computer Hour 1 15.00 15.00
Stall Decoration Art
for Halloween Materials 300.00 300.00
Halloween Treats Candies Pack 4 30.00 120.00 435.00
Nov FB Page Update Computer Hour 1 15.00 15.00 15.00
Multimedia
Dec Marketing Video Artist 1 100.00 100.00
Stall Decoration
for Christmas and Art
New Year Materials 300.00 300.00 415.00
Jan FB Page Update Computer Hour 1 15.00 15.00 15.00
Feb FB Page Update Computer Hour 1 15.00 15.00
Stall Decoration Art
for Valentines Materials 300.00 300.00 315.00
Total Marketing Expense 1,635.00
27
PRODUCTION
PLAN
28
A. Production / Operations Process
PRE-PRODUCTION PREPARATIONS
EQUIPMENT
INGREDIENTS
Procedures / UTENSILS / LABOR DURATION
/ MATERIALS
TOOLS
Vegetable
preparations
 Wash the
Vegetables.
 Peel the
Cucumber
skin.
 Knife
 Thinly slice  Cucumber  Peeler
1 the  Slicer
 Lettuce  Chopping 1.5 minutes
Cucumber.
Board
 Remove the
outer
covering of
the lettuce.
 Cut the
lettuce in 2
halves.
Cheese
preparations
 Thinly slice
the frozen  Knife
2  Cheese  Chopping Slicer 2 minutes
Cheese
vertically. Board
(21 Slices)
Dressing
Preparation
29
 Mayonnaise
3 & Ketchup,
mix together
to obtain the
pinkish color
 Mayonnaise  Ketchup  Mixer 2 minutes
until the
 Ketchup Bottle
color
 Spatula
becomes
pinkish.
Waffle Mix  Flour

Preparations  Sugar
 Baking
 Put the
Powder
flour,
 Salt
sugar,  Container Cook 7 minutes
 Milk
baking  Spatula
powder  Oil
and salt  2 eggs
in the
container.
 Next is to
dilute the
4
milk.
 Next is to
put the
oil.
 Next is to
add 2
eggs.
 Mix it all.
TOTAL 12.5 minutes
30
OPERATING PREPARATIONS
Cooking the
waffle
 Heat the
Waffle
Maker for 30
seconds.
 Waffle
 Pour the
Maker
Waffle Mix
 Container
evenly into
the waffle  Knife
1  Chopping
cooker.
 Mixed Board
 Close and Waffle
wait.
 Slice Cook 4 minutes
Horizontally
Ham
preparations  Ham  Microwave
 Knife
 Slice the
 Chopping
ham
Board
vertically
 Pre-heat the
microwave
 Put the ham
in the oven
Put the  Sauce

necessary  Lettuce
3  Tupperware Cook 1 minute
fillings and  Ham
 Food Tong
dressing  Cucumber
 Cheese
31
 Dressing
TOTAL 5 minutes
*For five minutes, four units of waffle sandwich can be made.
B. Production Schedule (Table per month)
Units To Be
Number of Total Monthly Units To Be
MONTH Produced Per
Selling Days Produced
Day
June 10 35 350
July 26 35 910
August 25 35 875
September 26 40 1040
October 21 40 840
November 24 40 960
December 17 45 765
January 24 45 1080
February 22 45 990
TOTAL 7810
WEEKLY PROCUREMENT
JUNE
Total Monthly
w1 w2 w3 w4 Procurement
32
Packaging 2135 2135
Ketchup 1 gallon 1 gallon
Mayonnaise 1 gallon 1 gallon
Ham 12 packs 8 packs 20 packs
cheese 9 packs 5packs 14 packs
Flour 4.7 kg 4.7kg
Sugar 8.5 kg 8.5 kg
Oil 1 gallon 1 gallon
Baking
powder 10packs 10 packs
milk 1 kg 1 kg
salt 1kg 1kg
Cucumber 1.25 kg .75kg 2kg
Lettuce .5 kg .5 kg 1 kg
egg 1 tray .5 tray 1.5 tray
JULY
Total Monthly
Ham 16 packs 12 packs 12packs 11 packs 51 packs
Flour 12.3 kg 12.3 kg
Sugar 21.7 kg 21.7 kg
24packs 24 packs
Baking
33
powder
milk 2 kg 2kg
cheese 12packs 9 packs 8 packs 8packs 37
Cucumber 1.75kg 1kg 1.25kg 1.25kg 5.25kg
Lettuce .75kg .5 kg .75 kg .5 kg 2.75kg
egg 1 tray 1 tray 1 tray 1 tray 4 trays
AUGUST
Total Monthly
Ham 12 packs 12 packs 12 packs 13 packs 49 packs
Flour 11.82 kg 11.82 kg
Sugar 20.83 kg 20.83 kg
Baking
powder 23 packs 23 packs
milk 2kg 2kg
cheese 9packs 9 packs 8 packs 9 packs 35
Cucumber 1.25kg 1.25kg 1.25kg 1.25kg 5kg
Lettuce .75 kg .5 kg .5 kg .75 kg 2.5 kg
egg 1 tray 1 tray 1 tray 1 tray 4 trays
SEPTEMBER
w1 w2 w3 w4 Total
34
Monthly
Procurement
Packaging 2840 2840
Ham 21packs 13packs 13packs 11packs 58packs
cheese 15packs 10packs 9packs 8packs 42
Cucumber 2kg 1.25kg 1.25kg 1.25kg 5.75kg
Lettuce 1kg .75kg .75kg .50kg 3kg
egg 1.5 tray 1 tray 1 tray 1 tray 4.5 tray
Flour 14.05 kg 14.05 kg
Sugar 24.76 kg 24.76 kg
Baking
27 packs 23 packs
powder
Salt 1kg 1kg
milk 2kg 2kg

SEPTEMBER
Total
w1 w2 w3 w4 w5 Monthly
Procurement
Packaging 2840 2840
35
Ham 7packs 14packs 13packs 13packs 11packs 58packs
10
cheese 5packs 10packs 9packs 8packs 42
packs
Cucumber .75kg 1.25kg 1.25kg 1.25kg 1.25kg 5.75kg
Lettuce .25kg .75kg .75kg .75kg .50kg 3kg
egg .5 tray 1 tray 1 tray 1 tray 1 tray 4.5 tray
Flour 14.05 kg 14.05 kg
Sugar 24.76 kg 24.76 kg
Baking
27 packs 23 packs
powder
Salt 1kg 1kg
milk 2kg 2kg
OCTOBER
Total Monthly
w1 w2 w3 w4
Procurement
Ham 16packs 14packs 13packs 4packs 47packs
cheese 11packs 10 packs 10packs 3packs 34packs
Flour 11.35 kg 11.35 kg
Sugar 20 kg 20 kg
Baking
milk 2kg 2kg
36
Cucumber 1.75kg 1.25kg 1.25kg .50kg 4.75kg
Lettuce .75kg .75 kg .75 kg .25kg 2.5kg
egg 1 tray 1 tray 1 tray .5 tray 3.5 tray
NOVEMBER
Total Monthly
Ham 20packs 14 packs 13 packs 7packs 54 packs
cheese 15 packs 10 packs 10 packs 4 packs 39 packs
Flour 13 kg 13 kg
Sugar 12.56 kg 12.56 kg
Baking
milk 2kg 2kg
cucumber 1.75kg 1.50kg 1.25kg .75kg 5.25kg
lettuce 1kg .75kg .75kg .25kg 2.75kg
egg 1.5 tray 1 tray 1 tray .5 tray 4 trays
DECEMBER
Total Monthly
Packaging 2835 2835
37
Oil 1 gallon 1 gallon
salt 1kg 1kg
Ham 8packs 15packs 15 packs 5packs 43 packs
Flour 10.34 kg 10.34 kg
Sugar 18.21 kg 18.21kg
Baking
Milk 2kg 2kg
cheese 5 packs 11packs 11packs 4packs 31packs
Cucumber .75kg 1.50kg 1.50kg .50kg 4.25kg
Lettuce .50kg .75kg .75kg .25kg 2.25kg
Egg .5 tray 1 tray 1 tray .8 tray 3.3 tray
JANUARY
Total
Monthly
Ham 10packs 15packs 15 packs 20 packs 60packs
Flour 14.6kg 14.6kg
Sugar 25.71 kg 25.71
38
Baking
powder 28 packs 28
Cheese 7packs 11packs 11packs 15packs 44 packs
Milk 3kg 3kg
Cucumber 1kg 1.50kg 1.50kg 2kg 6kg
Lettuce .5kg .75kg .75kg 1kg 3kg
egg 1 tray 1 tray 1 tray 1.7tray 4.7trays

FEBRUARY
Total Monthly
Ham 10packs 15 packs 15 packs 15 packs 55packs
Flour 13.38 kg 13.38 kg
Sugar 23.6 kg 23.6kg
Baking
Milk 2kg 2kg
Cheese 7packs 11packs 11packs 11packs 40 packs
Cucumber 1kg 1.50kg 1.50kg 1.50kg 5.50kg
Lettuce .5kg .75kg .75kg .75kg 2.75kg
egg 1 tray 1 tray 1 tray 1.3 tray 4.3trays
39
Pre-production Schedule
Week 1 Week 2 Week 3 Week 4
Vegetable
preparations Everyday Everyday Everyday Everyday
Cheese
Dressing
Preparation Everyday Everyday Everyday Everyday
Ham
Waffle mix
Everyday Everyday Everyday Everyday
preparations
Selling Schedule
Day Time
Monday 8:00am- 5:00pm
Tuesday 8:00am- 5:00pm
Wednesday 8:00am- 5:00pm
Thursday 8:00am- 5:00pm
Friday 8:00am- 5:00pm
40
Saturday 7:00am-10:30am
C. Labor Requirement
POSITION RESPONSIBILITIES QUALIFICATIONS
He/she knows the right

Is in charge of storing all the
place where to store the
ingredients in the house.
ingredients.
He/she has the skill to cook

Performs the ham preparation
the ham smoothly.
1 Cook
He/she has the skill to cook
Cooks the waffle
the waffle presentably.
He/she should be efficient

Adds the necessary fillings after
and present the waffle bar in
cooking
an appetizing way.
He/she must know how to

Is in charge of preparing the
mix until the perfect taste
sauce.
will be attained.
2 Mixer
He/she must have the skill
Performs the waffle preparations. to make the waffle at the
right consistency.
He/she must know how to

Slices all the ingredients that need
3 Slicer slice the ingredients
to be sliced.
straightly.
41
D. Machinery / Equipment Requirement
EQUIPMENT
/ UTENSILS / USES DESCRIPTION
TOOLS
Used for cutting
and slicing all MAAS stainless steel knife
1 Knife
the vegetables
and ham.
Used when
Chopping slicing an
2 Kesper chopping board
Board ingredient with a
knife.
Used for mixing
the ingredients
3 Container Unitop Tupperware
for the waffle
mix.
Used when
mixing the
4 Spatula Unitop Spatula
waffle mix and
the dressing.
Used for storing
the mixed
5 Ketchup bottle Jumbolita Ketchup Bottle
ketchup and
mayonnaise.
Used for storing
6 Tupperware the vegetables Hi-Top Tupperware
ingredients.
Used in picking
the vegetables in
7 Food tong Sheng Dong Food Tong
finishing the
waffle bar.
Used in peeling
8 Peeler Unitop Peeler
the cucumber
Used in cooking
9 Waffle maker Gaisano waffle maker.
the waffle
42
Used in cooking
10 Microwave Whirlpool Microwave
the ham
Used to store the
11 Pitcher Imara Pitcher
water
E. Raw Materials Requirement
INGREDIENTS /
USES DESCRIPTION
MATERIALS
Used in sauce of Mafran Banana ketchup
1 Ketchup
waffle bar
Used as the main
2 Ham filling of the waffle Purefoods Sweet Ham
bar
Used in sauce of
3 Mayonnaise 3.5 liters Roger’s tru-mayo
waffle bar
Added as filling in
4 Cheese Cheezee magnolia
waffle bar
Added as filling in
5 Cucumber Amolayo Stall
waffle bar
Added as filling in
6 Lettuce Amolayo Stall
waffle bar
Mixed to the waffle Medium sized eggs Jazby
7 Eggs General Merchandising
mix
Used in diluting the
8 Water Tap water
milk
Used to make the
9 Flour Commercialized flour
waffle mix
Used to make the
10 Sugar Commercialized sugar
waffle mix
Used to make the
11 Oil Commercialized oil
waffle mix
Used to make the
12 Baking Powder Calumet baking powder
waffle mix
Used to make the
13 Salt Commercialized salt
waffle mix
43
Used to make the
14 Milk Bearbrand
waffle mix
F. Plant / Factory Location
The Plant Site is located at SEC Mall of Xavier University. The company chose
this location since it fits to our target market, the students of Xavier University
Ateneo de Cagayan. This location is strategic since it is along the XU new electric
gate where many of the students pass by to enter and exit the school. Also, there
44
are other businesses in that area which means that people could flock there because
it will serve as the secondary canteen and other types of business that could
possibly be present. SEC Mall is an activity center and it is a benefit that the
company can get because of what the company calls economies of agglomeration
where locating different types of businesses near to each other could invite people.
The benefit the company could get is not only limited to strategic location but also
is budget friendly where the rent is not that expensive which is really good for a
business that is still starting up.
G. Plant Layout
45
The proposed location for the Waffle Bar is in one of the spaces available at
the SEC Mall within Xavier University. The layout shows the specific parts of the
area that the company has planned to put within the location maximizing the space.
A bigger portion is provided which will serve as the stockroom wherein
inventories can be put in an organized manner. Cooking area is also put within the
space where raw ingredients of the waffle sandwich will be cooked and a space is
also allotted for the ingredients which are prepared beforehand. On the front part of
the store is the customer receiving area wherein the cash register and other office
equipment is to be kept. In the customer receiving area, transactions are made,
orders are taken and high quality service will be given to the customers.
H. Waste Disposal System
During the on-site preparation process, the peel of the cucumber, the outer layer
of the lettuce, the plastic wrappers, and the boxes of the used ingredients will be
disposed immediately in the garbage bin to prevent accidents of mixing parts of the
wastes and residue to the dressing. After the whole production process, gathered
wastes are disposed in the proper area by an assigned member.
Our company will simply follow the segregation process of waste management.
Workers of the company will separate non-biodegradable from biodegradable.
Other non-biodegradable like plastic containers from mayonnaise and glass bottles
46
from ketchup can either be sold to plastic and glass bottles buyer or can be
recycled or transformed as DIY decoration by the group since the company
promotes eco-friendly environment. Grocery cellophanes can also be recycled.
I. Quality Control System
PROCESSES
PROCEDURE ACCEPT REJECT
1 Gather All N/A N/A
Ingredients
2 Vegetable Thinly sliced. Thickly sliced.
Preparation
3 Cheese Must be thinly sliced The cheese is not straightly
Preparation straightly. sliced.
(Horizontally)
4 Ham Preparation Cooked at the right When it’s over cooked.
number of minutes. (Black in color)
(Red in color)
5 Dressing The dressing must The dressing tends to look
Preparation achieve a pinkish lighter than pink and darker
color to say that it’s than pink.
perfect.
6 Waffle Mixture Must achieve right When the mixture still
Preparation consistency between contains tiny bits of particle
watery and sticky. or is too sticky or too
watery.
7 Cook the Waffle Its color should be The color is dark brown
golden yellow and the (over cooked) and the
texture should be soft texture is hard and super
and fluffy. crisp.
8 Put the necessary Visibly balanced and Visibly unbalanced layers of
fillings well layered looking fillings.
filling.
47
ITEM ACCEPT REJECT
1 Waffle Maker Good Condition There are visible damages.
2 Microwave Good Condition
3 Knife Sharp Rusty and blunt.
4 Chopping Board There are no visible crack There are visible cracks.
5 Container The container is not There are holes and cracks.
damaged
6 Spatula Wooden Spatula Metal Spatula
7 Ketchup Bottle Good condition Have cracks and holes
8 Food Tong Good condition and Rusty and bent
straight
9 Tupperware Good condition Broken
10 Peeler Sharp Rusty and almost
detachable.
11 Pitcher Good Condition Have visible cracks.
INGREDIENTS
ITEM ACCEPT REJECT

1 Egg When soaked in cold water When soaked in cold
and it sinks. water and it floats or
there’s a crack or smells
odd.
2 Ham When still smells good and Reached its expiration
visibly still maintains its date.
pinkish color.
3 Cucumber The greener the better because When the cucumber
it’s somewhat one of the basis begins to spoil and you
to know that a certain visibly see some areas
vegetable is still fresh. that begin to wrinkle.
48
4 Lettuce When it starts to rot.
(Black spots start to
appear)
5 Water When put on a glass, there Smells bad/chlorine
will be no visible objects
floating
6 Mayonnaise There is a seal cover on the lid Reached its expiration
date.
7 Ketchup There is a seal cover on the lid Reached its expiration
date.
8 Cheese Visibly the color of the cheese When it reaches its
is bright yellow and has expiration date and the
smooth and soft texture color of the cheese will
be brown.
9 Flour Fresh and clean, white If the flour gives off a
powdered color with no odor rancid/sour smell and
become moldy and an
actual discoloration
10 Sugar If it is kept in a tightly closed If it has insects in the
container and is free from container or the
other forms of bugs container is not sealed.
11 Oil If it is unused and is cleanly If an unpleasant odor
put in a container and taste develops.
12 Baking powder If the sachet is sealed properly If the sachet of the
that’s clearly not opened. baking powder has a
hole.
13 Salt The sachet doesn’t have a If the sachet has a hole.
hole.
14 Milk Milk is not expired Milk is expired.
49
J. Production Cost
Waffle Sandwich
Direct Materials Price Unit Unit Made Cost

Flour 20 kilo 74 0.27
Sugar 12.5 kilo 42 0.30
Oil 600 gallon 5000 0.12
Egg 150 tray 231 0.65
Baking Powder 10.2 pack 38 0.27
Salt 24 kilo 7692 0.003
Milk 241.5 kilo 454 0.53
Ham 43.15 pack 18 2.40
Cucumber 20 kilo 176 0.11
Cheese 42.2 pack 25 1.69
Lettuce 7 kilo 352 0.02
Mayonnaise 267.45 gallon 3000 0.09
Ketchup 64.3 gallon 3000 0.02
Direct Labor
Laborer 0.78 1 0.78
Factory Overhead Price Units/Day

Packaging 0.4 piece 1 0.4
Total Manufacturing Cost 7.70

Profit Margin 133.76% 10.30
Total Cost Php18.00
*1 gallon of Mayonnaise is equivalent to 3.5 liters. 1 gallon of Ketchup is
equivalent to 2 liters.
50
2. Total Production Cost Per Year
Total Cost of
Direct Direct Factory
Goods
Materials Labor Overhead
Manufactured
June 2,375.49 290.5 140 2,805.99
July 5,938.12 755.3 364 7,057.42
August 5,695.29 726.25 350 6,771.54
September 6,678.79 863.2 416 7,957.99
October 5,493.91 697.2 336 6,527.11
November 6,233.95 796.8 384 7,414.75
December 4,818.13 634.95 306 5,759.08
January 7,168.65 896.4 432 8,497.05
February 6,378.60 821.7 396 7,596.30
60,387.23
51
ORGANIZATIONAL
PLAN
52
A. Legal Form of Business
Our business, Waffle Bar, will be registered as a sole proprietorship business under the name of our general
manager, Rose Lyn Salomon. The nature of our business is merchandising. Our business is engaged in the food
industry.
B. Organizational Structure
Rose Lyn Salomon
GENERAL MANAGER
Patricia Marie JZ Rais Jainga Enrico Hengania Jr. Ffrancis Navenz Richel Mae Dumo Jc Lou Cliff Seccion
Arengo Trompeta
SALES MARKETING FINANCIAL 53
PRODUCTION
CASH CUSTODIAN MANAGER MANAGER PURCHASING MANAGER MANAGER
MANAGER
C. List of Officers
POSITION RESPONSIBILITIES QUALIFICATIONS
1 General -Delegates administrative - Knowledgeable on leadership
Manager tasks and management principles
-Responsible for - Is able to communicate
overseeing all effectively
administrative functions in - Coordinate resources, including
the business money, time and people
-Ensures administrative - Have interpersonal skills
efficiency, proper - Has the ability to work as part of
procedure, implementation a team and to build strong
of policies and employee working relationships
morale - Has the potential to lead and
motivate others
2 Finance - Responsible for - Has commercial and business
Manager budgeting, projecting cash awareness
flows, and determining - Has well analytical skills and
how to invest and finance initiative
projects - Has thorough understanding and
- Has knowledge of the is knowledgeable enough in
accounting systems in financial aspects
place and the strategy of
the business
- Responsible for all
financial decisions and
reporting done in the
54
company
3 Marketing - Creates strategies that - Must be goal-oriented, flexible
Manager could help the company and creative under pressure
meetprojected sales. - Knowledgeable of current
- Conducts research, marketing trends and multimedia
evaluatesthe product platform and can easily adjust to
demand, establishes the market demands
pricing strategies
- Identifies target
audience and trends
4 Cash - Responsible for ensuring - Good in office management
Custodian that petty cash funds are - Should be organized
physically secured or - Strict on handling monetary
attended by an authorized affairs
person at all times - Knowledgeable in making
- Keeps each fund separate journals of business transactions
from other funds or done by the firm
accounts.
- Maintains proper
documentation
5 Production - Monitors and improves - Should be keen in the
Manager the overall performance of production process
the operations -Able to draw up useful
- Makes most efficient production schedules
utilization of the available - Must be good in making sure
sources for production that products are produced on time
55
and are of good quality
- Should be a person who is
responsible especially in selection
and maintenance of equipment
- Should be able to monitor
product standards and
implementing quality-control
programs
6 Purchasing - Seeks reliable vendors or - Must have knowledge in
Manager suppliers to provide purchasing or supply management
quality goods at - Knowledgeable in supply chain
reasonable prices management
- Forecasts upcoming - Has skills in communicating and
demand negotiating
- Reviews technical - Has great mathematical ability
specifications for raw - Can work with figures and able
materials, components, to make budget plans
equipment or buildings
- Maintains records of
goods ordered and
received
- Responsible for creating
and monitoring a
purchasing budget
7 Sales - Responsible for meeting - Able to interact well with others
Manager the sales targets of the - Should have sales managing
56
organization through skills
effective planning and - Has full knowledge in terms of
budgeting sales
- Devises strategies and
techniques necessary for
achieving the sales targets
- Responsible for brand
promotion
- Maintains good rapport
with clients
- Maintains necessary data
and records for future
reference
D. Office Equipment / Materials / Tools

EQUIPMENT
/
USES DESCRIPTION
MATERIALS
/ TOOLS
Used for displaying
materials and where
1 Table Rectangular, Brown Wood
cash register will be
put
Used for writing
2 Ballpen sales and other Pilot, Black Color
transactions and
57
negotiations
Used for storage of
SAM4S ER 5140II Model, Black
3 Cash Register cash received from
Color
customers
Used for recording
of transactions Vanda Paper Record Book, Blue
4 Record Book
made by the Color, 150 pages
business
Bond Papers Different colored papers and arts
Used for designing
5 and Art
and writing and crafts designs
Materials
E. Administrative Expenses (Table)

Materials / Total
Total
MONTH Equipment Unit Quantity Cost Monthly
Cost
/ Labor Expense
Table Piece 1 250 250
Ballpen Piece 5 5 25
Bond Ream 1 160 160
Paper
June P1,875
Record Piece 1 40 40
Book
Company Piece 7 200 1400
Uniform
July
August
58
September
Record Piece 1 40 40
October 40
Book
November
Bond Ream 1 160 160
December Paper 185
January
February
TOTAL
ADMINISTRATIVE P2,100.00
EXPENSES
F. Company Policies
1. Each member of the company should submit a print screen of their
SLMIS schedules.
2. Each member is required to attend the meeting that should be done
every last Saturday, monthly.
3. The person assigned to the next shift of duty should come 5 minutes
before his/her time of duty to avoid any conflict of schedules from the
person who is in current duty.
59
4. The last person/s on duty should ensure that the production
equipments are unplugged, all the materials are properly organized
and the store is surely closed and locked.
5. The use of phone or listening to mp3’s is prohibited during duty hours
to ensure that the person/s on duty is/are focused on the business.
6. Employees must maintain and make sure of the cleanliness of the
store from time to time.
7. Only authorized personnel are allowed to enter the store.
8. Any product damage done by the member will be charged directly to
them and considered as sold.
9. For each monthly meeting scheduled by the group, a fine will be
charged for a late or absent member. Every member is given 15 minutes
for late and will be fined P50.00. Arrival of the member beyond 15
minutes will be considered absent and will be fined P75.00. However, no
charge will be given to any member who has valid reason to be absent or
late.
All members are expected to cooperate in the implementation of these
policies. Any member who fails to do the above mentioned policies will
have to face consequences.
60
First Offense: Should render one (1) more duty hour from the original
schedule(rendering dependson the offender)
Second Offense: Payment of P50.00 to the cash custodian
Third Offense: Payment of P100.00 to the cash custodian
NOTE: Continuous-Offense-Committing will also result to P50.00
increase in fees. Collected amounts shall be used for company purposes
in the future. Members who are absent should submit a proof or evidence
of their absence to lessen 50% from its fee.
G. CODE OF ETHICS
(Adaptation from CFA Institute)
This Code of Ethics and Business Conduct is a statement of the
company’s commitment to integrity in all actions that the company will
do. Officers and employees should follow it by heart together with the
company Code of Conduct and other applicable firm policies and
procedures.
Members of Waffle Bar Company must:
• Act with integrity, competence, diligence, respect and show ethical
manners towards the customers
61
• Place the integrity of the investment profession and the interests of
customers above their own personal interests.
• Use reasonable care and exercise independent professional judgment
when engaging other professional activities.
• Practice and encourage others to practice in a professional and
ethical manner that will reflect credit on themselves and theprofession.
• Maintain and improve their professional competence and strive to
maintain and improve the competence of other professionals.
STANDARDS OF PROFESSIONAL CONDUCT
I. PROFESSIONALISM
A. Knowledge of the Law. Members must understand and comply
with all applicable laws, rules, and regulations of any government,
regulatory organization, licensing agency, or professional association
governing their professional activities. In the event of conflict, members
must comply with the more strict law, rule, or regulation. Members must
not knowingly participate or assist in and must dissociate from any
violation of such laws, rules, or regulations.
B. Independence and Objectivity. Members must use reasonable care
and judgment to achieve and maintain independence and objectivity in
62
their professional activities. Members must not offer, solicit, or accept
any gift, benefit, compensation, or consideration that reasonably could be
expected to compromise their own or another’s independence and
objectivity.
C. Misrepresentation. Members must not knowingly make any
misrepresentations actions, or other professional activities.
D. Misconduct. Members must not engage in any professional
conduct involving dishonesty, fraud, or deceit or commit any act that
reflects adversely on their professional reputation, integrity, or
competence.
II. DUTIES TO CLIENTS
A. Loyalty, Prudence, and Care. Members have a duty of loyalty to
their customers and must act with reasonable care and exercise prudent
judgment. Members must act for the benefit of their customers and place
their customers’ interests before their employer’s or their own interests.
B. Fair Dealing. Members must deal fairly and objectively with all
customers when providing analysis, making recommendations, taking
action, or engaging in other activities.
C. Confidentiality. The members must maintain the confidentiality of
confidential information entrusted to them, except when disclosure is
63
authorized by a General Manager of the Company or required by
regulations. Confidential information includes all non-public information
that might be of use to competitors or harmful to the Company if
disclosed. It also includes information that suppliers have entrusted to the
Company.
III. DUTIES TO EMPLOYERS
A. Loyalty. In matters related to their employment, Members and
must act for the benefit of their employer and not deprive their employer
of the advantage of their skills and abilities, divulge confidential
information, or otherwise cause harm to their employer.
B. Additional Compensation Arrangements. Members must not accept
gifts, benefits, compensation, or consideration that competes with or
might reasonably be expected to create a conflict of interest with their
employer’s interest unless they obtain written consent from all parties
involved.
C. Responsibilities of Supervisors. Members must make reasonable
efforts to ensure that anyone subject to their supervision or authority
complies with applicable laws, rules, regulations, and the Code and
Standards.
64
IV. CONFLICTS OF INTEREST
A. Disclosure of Conflicts. Members must make full and fair disclosure
of all matters that could reasonably be expected to impair their
independence and objectivity or interfere with respective duties to their
customers. Members must ensure that such disclosures are prominent, are
delivered in plain language, and communicate the relevant information
effectively.
B. Priority of Transactions. Reservations will not be entertained and must
follow the concept of priority number.
C. Referral Fees. Members must disclose to the General Manager,
customers, as appropriate, any compensation, consideration, or benefit
received from or paid to others for the recommendation of products or
services.
65
FINANCIAL
PLAN
66
A. Total Project Cost
Equipment
Waffle Maker 1 P649.00
Microwave Oven P200.00
Coolers P75.00
Cash Register P100.00
P 1,673.00
Pre-operating Expenses
Business Permit
and License P3, 500.00
Stall Decorations P2, 500.00
Knife P25.00
Chopping Board P25.00
Container P55.00
Spatula P56.00
Ketchup bottle P55.00
Food Tong P18.00
Tupperware P99.75
Garbage Bin P98.75
Pitcher P35.00
Peeler P25.00
P 6,492.50
Variable Cost
Purchases P51,267.93
Direct Labor P6,482.30
Factory Overhead P3,124.00
P60,873.23
Fixed Costs
Honorarium P6,300.00
Rent Expense P27, 000.00
Marketing Expenses P1,635.00
Administrative Expense P2,100.00
P37,035.00
TOTAL PROJECT COST for NINE MONTHS P106,073.73
67
B. Sources of Financing
Personal Contribution
Each member of the group will contribute P2,541.61, for a total
capital of P17,791.30 (See Note 13 for the breakdown).
Ms. Patricia Marie Arengo - P2,541.61
Ms. Richel Mae Dumo - P2,541.61
Mr. Enrico Hengania Jr. - P2,541.61
Ms. JZ RaisJainga - P2,541.61
Ms. Rose Lyn Salomon - P2,541.61
Ms. JC Lou Cliff Seccion - P2,541.61
Mr. Ffrancis Navenz Trompeta - P2,541.61
68
C. Projected Financial Statements
Waffle Bar Co.
Statement of Cash Flow
For the month ended
CASHFLOW FROM OPERATING

ACTIVITIES June July Aug Sept Oct Nov Dec Jan Feb
Sales (Note 1) 6,300.00 16,380.00 15,750.00 18,720.00 15,120.00 17,280.00 13,770.00 19,440.00 17,820.00
Purchases (Note 2) -3,225.30 -5,731.35 -5,528.95 -6,776.95 -5,902.75 -5,865.65 -5,067.15 -6,978.65 -6,190.45
Labor Expense (Note 3) -290.50 -755.30 -726.25 -863.20 -697.20 -796.80 -634.95 -896.40 -821.70
Factory Overhead Expense (Note 4) -140.00 -364.00 -350.00 -416.00 -336.00 -384.00 -306.00 -432.00 -396.00
Honorarium (Note 5) -700.00 -700.00 -700.00 -700.00 -700.00 -700.00 -700.00 -700.00 -700.00
Rent Expense -3,000.00 -3,000.00 -3,000.00 -3,000.00 -3,000.00 -3,000.00 -3,000.00 -3,000.00 -3,000.00
Marketing Expense (Note 6) -395.00 -15.00 -15.00 -15.00 -435.00 -15.00 -415.00 -15.00 -315.00
Pre-operating Expense (Note 7) -6,492.50
Administrative Expense (Note 8) -1,875.00 -40.00 -185.00
NET CASH USED BY OPERATING
ACTIVITIES -9,818.30 5,814.35 5,429.80 6,948.85 4,009.05 6,518.55 3,461.90 7,417.95 6,396.85
CASHFLOW FROM INVESTING

ACTIVITIES
Acquisition of Equipment
Waffle Maker 1 649.00
Waffle Maker 2 649.00
Microwave Oven 200.00
Cash Register 100.00
Cooler 75.00
NET CASH USED BY INVESTING
ACTIVITIES 1,673.00
CASHFLOW PROVIDED BY
FINANCING ACTIVITIES
Capital
Arengo, Patricia Marie 2,541.61
Dumo, Richel Mae 2,541.61
69
Hengania, Enrico Jr. 2,541.61
Jainga, JZ 2,541.61
Salomon, Rose Lyn 2,541.61
Seccion, JC Lou Cliff 2,541.61
Trompeta, Ffrancis Navenz 2,541.61
NET CASH PROVIDED BY FINANCING

ACTIVITIES 17,791.30
Total 5,814.35 5,429.80 6,948.85 4,009.05 6,518.55 3,461.90 7,417.95 6,396.85

Cash Account Beginning 6,300.00 12,114.35 17,544.15 24,493.00 28,502.05 35,020.60 38,482.50 45,900.45
CASH ACCOUNT ENDING 6,300.00 12,114.35 17,544.15 24,493.00 28,502.05 35,020.60 38,482.50 45,900.45 52,297.30
70
Waffle Bar Co.
Statement of Comprehensive Income
For the month ended
June July August September October November December January February
Sales 6,300.00 16,380.00 15,750.00 18,720.00 15,120.00 17,280.00 13,770.00 19,440.00 17,820.00
LESS:
Variable Cost
Direct Materials (Note 9) 2,375.49 5,938.12 5,695.29 6,678.79 5,493.91 6,233.95 4,818.13 7,168.65 6,378.60
Direct Labor 290.50 755.30 726.25 863.20 697.20 796.80 634.95 896.40 821.70
Factory Overhead 140.00 364.00 350.00 416.00 336.00 384.00 306.00 432.00 396.00
Total Cost of Goods Sold
(Note 10) 2,805.99 7,057.42 6,771.54 7,957.99 6,527.11 7,414.75 5,759.08 8,497.05 7,596.30
Fixed Cost
Honorarium 700.00 700.00 700.00 700.00 700.00 700.00 700.00 700.00 700.00
Depreciation (Note 11) 71.99 71.99 71.99 71.99 71.99 71.99 71.99 71.99 71.99
Rent Expense 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Marketing expense 395.00 15.00 15.00 15.00 435.00 15.00 415.00 15.00 315.00
Pre-operating expense 6,492.50
Administrative expense 1,875.00 40.00 185.00
Total Expenses 12,534.49 3,786.99 3,786.99 3,786.99 4,246.99 3,786.99 4,371.99 3,786.99 4,086.99
Net Income/ (Net Loss) -9,040.48 5,535.59 5,191.47 6,975.02 4,345.90 6,078.26 3,638.93 7,155.96 6,136.71
71
Waffle Bar Co.
Statement of Financial Position
For the month ended
ASSET June July Aug Sept Oct Nov Dec Jan Feb
Current Asset
Cash 6,300.00 12,114.35 17,544.15 24,493.00 28,502.05 35,020.60 38,482.50 45,900.45 52,297.30
Materials and Supplies Inventory (Note 11) 849.81 643.04 476.70 574.86 983.70 615.40 864.42 674.42 486.27
Total Current Assets 7,149.81 12,757.39 18,020.85 25,067.86 29,485.75 35,636.00 39,346.92 46,574.87 52,783.57
Non-current Assets
Equipments
Waffle Maker 1 649.00 649.00 649.00 649.00 649.00 649.00 649.00 649.00 649.00
Less: Accumulated Depreciation 27.04 54.08 81.12 108.16 135.20 162.24 189.28 216.32 243.36
Waffle Maker 1 649.00 649.00 649.00 649.00 649.00 649.00 649.00 649.00 649.00
Microwave Oven 200.00 200.00 200.00 200.00 200.00 200.00 200.00 200.00 200.00
Cash Register 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00
Coolers 75.00 75.00 75.00 75.00 75.00 75.00 75.00 75.00 75.00
Total Non-current Assets 1,601.01 1,529.02 1,457.03 1,385.04 1,313.05 1,241.06 1,169.07 1,097.08 1,025.09
TOTAL ASSETS 8,750.82 14,286.41 19,477.88 26,452.90 30,798.80 36,877.06 40,515.99 47,671.95 53,808.66
Liabilities (None)
Owners' Equity
Capital 17,791.30 8,750.82 14,286.41 19,477.88 26,452.90 30,798.80 36,877.06 40,515.99 47,671.95
Net Income/ (Net Loss) -9,040.48 5,535.59 5,191.47 6,975.02 4,345.90 6,078.26 3,638.93 7,155.96 6,136.71
TOTAL OWNERS' EQUITY 8,750.82 14,286.41 19,477.88 26,452.90 30,798.80 36,877.06 40,515.99 47,671.95 53,808.66
72
D. Profitability Indices
1. Return on Investment
Net Income − Capital 36,017.36 − 17,791.30

∗ 100 = ∗ 100 = 𝟏𝟎𝟐. 𝟒𝟒%
Capital 17,791.30
2. Break-Even Point in Sales and Volume per Month
Month Fixed Costs CM per Unit BEP in Units

June 12,534.49 9.98 1255.60
July 3,786.99 10.24 369.66
August 3,786.99 10.26 369.06
September 3,786.99 10.35 365.96
October 4,246.99 10.23 415.17
November 3,786.99 10.28 368.52
December 4,371.99 10.47 417.50
January 3,786.99 10.13 373.75
February 4,086.99 10.33 395.76
*Average BEP Units is 481.22

Month Fixed Costs CM Ratio BEP in Peso
June 12,534.49 55.46% 22600.76
July 3,786.99 56.91% 6653.83
August 3,786.99 57.01% 6643.13
September 3,786.99 57.49% 6587.29
October 4,246.99 56.83% 7472.98
November 3,786.99 57.09% 6633.30
December 4,371.99 58.18% 7515.03
January 3,786.99 56.29% 6727.54
February 4,086.99 57.37% 7123.66
*Average BEP in Peso is 8661.95
73
E. List of Assumptions Used (Financial Assumptions)
1. All transactions are done on cash basis.
2. Days of operations are from Mondays to Friday (8am-5pm) and Saturdays (7am-
10am).
3. Straight-line method is used for calculating depreciation.
4. The selling price for the waffle sandwich is Php 18.00.
5. Rent for area is fixed at P3, 000.00 per month in Student Entrepreneurial Center
(SEC) in Xavier University- Ateneo de Cagayan, this includes the payment for the
utilities expense.
6. Purchases of materials will vary proportionately with production.
7. Each member of the group will contribute P2,541.61, for a total capital of
P17,791.30.
Ms. Patricia Marie Arengo - P2,541.61
Ms. Richel Mae Dumo - P2,541.61
Mr. Enrico Hengania Jr. - P2,541.61
Ms. JZ Rais Jainga - P2,541.61
Ms. Rose Lyn Salomon - P2,541.61
Ms. JC Lou Cliff Seccion - P2,541.61
Mr. Ffrancis Navenz Trompeta - P2,541.61
8. Equipment consists of waffle maker, microwave oven, coolers, and cash

register.
9. Waffle Bar Co. will be operating for 8 months only from June to February.
10. There will be no transactions to be made on the month of March. Thus, all
transactions made in the financial statements of Waffle Bar Co. will not include the
month of March.
74
F. Schedules / Notes to Financial Statements
Note 1. Projected Sales
This shows the nine months sales forecast of the company with the
computed price of P18.00. Total units to be produced per day are
assumption only.
Units to be No. of
produced days
per day Total Units Price Total in Peso
June 35 10 350 18 6,300.00

July 35 26 910 18 16,380.00
August 35 25 875 18 15,750.00
September 40 26 1040 18 18,720.00
October 40 21 840 18 15,120.00
November 40 24 960 18 17,280.00
December 45 17 765 18 13,770.00
January 45 24 1080 18 19,440.00
February
45 22 990 18 17,820.00
TOTAL 140,580.00
75
Note 2. Purchases
This shows the company’s purchase per month. The following

purchases are based on the total number of units to be produced per month.
Items such as Ketchup and Mayonnaise are to be purchased every three
months. Also, oil is to be purchased twice only for the whole operation
period.
JUNE Price per Unit Quantity Unit Total Cost
Ketchup 64.3 1 gallon 64.30
Mayonnaise 267.45 1 gallon 267.45
Ham 43.15 20 pack 863.00
cheese 42.2 14 pack 590.80
Flour 20 4.7 kilo 94.00
Sugar 12.5 8.5 kilo 106.25
Oil 600 1 gallon 600.00
Baking powder 10.2 10 pack 102.00
milk 241.5 1 kilo 241.50
salt 24 1 kilo 24.00
Cucumber 20 2 kilo 40.00
Lettuce 7 1 kilo 7.00
egg 150 1.5 tray 225.00
Php3,225.30
JULY Price per Unit Quantity Unit Total Cost

Ham 43.15 51 pack 2,200.65
cheese 42.2 37 pack 1,561.40
Flour 20 12.3 kilo 246.00
Sugar 12.5 21.7 kilo 271.25
milk 241.5 2 kilo 483.00
Cucumber 20 5.25 kilo 105.00
Lettuce 7 2.75 kilo 19.25
egg 150 4 tray 600.00
Php5,731.35
AUGUST Price per Unit Quantity Unit Total Cost
76
Ham 43.15 49 pack 2,114.35
cheese 42.2 35 pack 1,477.00
Flour 20 12 kilo 240.00
Sugar 12.5 21 kilo 262.50
milk 241.5 2 kilo 483.00
egg 150 4 tray 600.00
Php5,528.95
SEPTEMBER Price per Unit Quantity Unit Total Cost

Ham 43.15 58 pack 2,502.70
cheese 42.2 42 pack 1,772.40
Flour 20 15 kilo 300.00
Sugar 12.5 25 kilo 312.50

milk 241.5 2 kilo 483.00
egg 150 4.5 tray 675.00
Php6,776.95
OCTOBER Price per Unit Quantity Unit Total Cost

Oil 600 1 gallon 600.00
Ham 43.15 47 pack 2,028.05
cheese 42.2 34 pack 1,434.80
Flour 20 12 kilo 240.00
Sugar 12.5 20 kilo 250.00
77
milk 241.5 2 kilo 483.00

egg 150 3.5 tray 525.00
Php5,902.75
NOVEMBER Price per Unit Quantity Unit Total Cost

Ham 43.15 54 pack 2,330.10
cheese 42.2 39 pack 1,645.80
Flour 20 13 kilo 260.00
Sugar 12.5 13 kilo 162.50
milk 241.5 2 kilo 483.00
egg 150 4 tray 600.00
Php5,865.65
DECEMBER Price per Unit Quantity Unit Total Cost

Ham 43.15 43 pack 1,855.45
cheese 42.2 31 pack 1,308.20
Flour 20 10.5 kilo 210.00
Sugar 12.5 19 kilo 237.50
milk 241.5 1 kilo 241.50
egg 150 3.5 tray 525.00
Php5,067.15
JANUARY Price per Unit Quantity Unit Total Cost
78
Ham 43.15 60 pack 2,589.00
cheese 42.2 44 pack 1,856.80
Flour 20 15 kilo 300.00
Sugar 12.5 26 kilo 325.00
milk 241.5 3 kilo 724.50
egg 150 5 tray 750.00
Php6,978.65
FEBRUARY Price per Unit Quantity Unit Total Cost

Ham 43.15 55 pack 2,373.25
cheese 42.2 40 pack 1,688.00

Flour 20 13.5 kilo 270.00
Sugar 12.5 24 kilo 300.00
milk 241.5 2 kilo 483.00
egg 150 4.5 tray 675.00
Php6,190.45
*1 gallon of Mayonnaise is equivalent to 3.5 liters. 1 gallon of Ketchup is
equivalent to 2 liters.
Note 3. Labor Expense
Rate per unit is based on the Region X minimum wage rate, per wage
order no. RX-18, Classification I, which is P318.00.
Units to be Direct
Produced Rate per Labor
per month unit Cost
0.83 290.50
June 350
0.83 755.30
July 910
79
0.83 726.25
August 875
0.83 863.20
September 1040
0.83 697.20
October 840
0.83 796.80
November 960
0.83 634.95
December 765
0.83 896.40
January 1080
0.83 821.70
February 990
Total Direct
Labor Cost 6,482.30
Note 4. Manufacturing Overhead Expense
The company’s manufacturing overhead expense is consist of the product’s

packaging only.
Units to be No. of
produced per selling Total Cost per Total
Month day days Units packaging Cost
June 35 10 350 0.4 140.00
July 35 26 910 0.4 364.00
August 35 25 875 0.4 350.00
September 40 26 1040 0.4 416.00
October 40 21 840 0.4 336.00
November 40 24 960 0.4 384.00
December 45 17 765 0.4 306.00
January 45 24 1080 0.4 432.00
February 45 22 990 0.4 396.00
P3,124.00
Note 5. Honorarium
Honorarium is given to the company’s managers every month in return to

the service rendered in the company.
Total
Month Quantity Cost Cost
80
June 7 100.00 700.00
July 7 100.00 700.00
August 7 100.00 700.00
September 7 100.00 700.00
October 7 100.00 700.00
November 7 100.00 700.00
December 7 100.00 700.00
January 7 100.00 700.00
February 7 100.00 700.00
Total
Honorarium 6,300.00
81
Note 6. Marketing Expense
This shows the company’s expense in promoting its product. Facebook (FB) update every month can
be a poster, or status.
Total
Marketing Strategies Materials Unit Quantity Cost Total Cost
June Posters Thumbtacks Box 1 10.00 10.00
Printing Sheet 20 2.00 40.00
School Supplies Ballpen Box 3 50.00 150.00
FGD Survey Food Sample Piece 10 18.00 180.00 395.00
July Word of Mouth
FB Page Update Computer Hour 1 15.00 15.00 15.00
Aug FB Page Update Computer Hour 1 15.00 15.00 15.00
Sep FB Page Update Computer Hour 1 15.00 15.00 15.00
Oct FB Page Update Computer Hour 1 15.00 15.00
Stall Decoration for Halloween Art Materials 300.00 300.00
Halloween Treats Candies Pack 4 30.00 120.00 435.00
Nov FB Page Update Computer Hour 1 15.00 15.00 15.00
Multimedia
Dec Marketing Video Artist 1 100.00 100.00
Stall Decoration for Christmas and New
Year Art Materials 300.00 300.00 415.00
Jan FB Page Update Computer Hour 1 15.00 15.00 15.00
Feb FB Page Update Computer Hour 1 15.00 15.00
Stall Decoration for Valentines Art Materials 300.00 300.00 315.00
Total Marketing Expense 1,635.00
82
Note 7. Pre-operating Expense
This shows the company’s expense prior to the actual opening on

June. The following items excluding business permit and license, and stall
decorations are to be used for production purposes.
Items Cost
Business Permit and
License 3,500.00
Stall Decorations 2,500.00
Knife 25.00
Chopping Board 25.00
Container 55.00
Spatula 56.00
Ketchup Bottle 55.00
Food Tong 18.00
Tupperware 99.75
Garbage Bin 98.75
Pitcher 35.00
Peeler 25.00
Total Pre-operating Cost 6,492.50
Note 8. Administrative Expense

The following are the manager’s expenses for the company. Items are
to be used for the operation only and not for personal purposes.
Total
Materials / Monthly
Total
MONTH Equipment / Unit Quantity Cost Expense
Cost
Labor
Table Piece 1 250 250

June Bond Paper Ream 1 160 160 P1,875
Record Book Piece 1 40 40
Company Piece 7 200 1400
Uniform
July
83
August
September
October Record Book Piece 1 40 40 40
November
Bond Paper Ream 1 160 160
December 185
January
February
TOTAL ADMINISTRATIVE
P2,100.00
EXPENSES
Note 9. Direct Materials Used
The following tables show the company’s monthly consumed direct

materials.
June Price Quantity Unit
Flour 20 5 kilo 100.00
Sugar 12.5 9 kilo 112.50
Oil 40 1.25 kilo 50.00
Egg 150 1.5 tray 225.00
Baking
Powder 10.2 10 pack 102.00
Salt 24 0.25 kilo 6.00
Milk 241.5 1 kilo 241.50
Ham 43.15 20 pack 863.00
Cheese 42.2 14 pack 590.80
Mayonnaise 89.15 0.35 liter 31.20
84
Ketchup 32.16 0.21 liter 6.75
Php2,375.49
July Price Quantity Unit

Flour 20 12.3 kilo 246.00
Sugar 12.5 21.7 kilo 271.25
Oil 40 2.73 kilo 109.20
Egg 150 4 tray 600.00
Baking
Powder 10.2 24 pack 244.80
Salt 24 0.12 kilo 2.88
Milk 241.5 2 kilo 483.00
Ham 43.15 51 pack 2,200.65
Cheese 42.2 37 pack 1,561.40
Ketchup 32.16 0.55 liter 17.69
5,938.12
August Price Quantity Unit

Flour 20 11.82 kilo 236.40
Sugar 12.5 20.83 kilo 260.38
Oil 40 2.63 kilo 105.20
Egg 150 3.8 tray 570.00
Baking
Powder 10.2 23 pack 234.60
Salt 24 0.11 kilo 2.64
Milk 241.5 2 kilo 483.00
Ham 43.15 49 pack 2,114.35
Cheese 42.2 35 pack 1,477.00
Ketchup 32.16 0.525 liter 16.88
85
5,695.29
September Price Quantity Unit

Flour 20 14.05 kilo 281.00
Sugar 12.5 24.76 kilo 309.50
Oil 40 3.12 kilo 124.80
Egg 150 4.5 tray 675.00
Baking
Powder 10.2 27 pack 275.40
Salt 24 0.14 kilo 3.36
Milk 241.5 2 kilo 483.00
Ham 43.15 58 pack 2,502.70
Cheese 42.2 42 pack 1,772.40
Ketchup 32.16 0.624 liter 20.07
6,678.79
October Price Quantity Unit

Flour 20 11.35 kilo 227.00
Sugar 12.5 20 kilo 250.00
Oil 40 2.52 kilo 100.80
Egg 150 3.6 tray 540.00
Baking
Powder 10.2 22 pack 224.40
Salt 24 0.11 kilo 2.64
Milk 241.5 2 kilo 483.00
Ham 43.15 47 pack 2,028.05
Cheese 42.2 34 pack 1,434.80
Ketchup 32.16 0.504 liter 16.21
86
5,493.91
November Price Quantity Unit

Flour 20 13 kilo 260.00
Sugar 12.5 22.86 kilo 285.75
Oil 40 2.88 kilo 115.20
Egg 150 4.16 tray 624.00
Baking
Powder 10.2 25 pack 255.00
Salt 24 0.12 kilo 2.88
Milk 241.5 2 kilo 483.00
Ham 43.15 54 pack 2,330.10
Cheese 42.2 39 pack 1,645.80
Ketchup 32.16 0.576 liter 18.52
6,233.95
December Price Quantity Unit

Flour 20 10.34 kilo 206.80
Sugar 12.5 18.21 kilo 227.63
Oil 40 2.3 kilo 92.00
Egg 150 3.3 tray 495.00
Baking
Powder 10.2 20 pack 204.00
Salt 24 0.1 kilo 2.40
Milk 241.5 1 kilo 241.50
Ham 43.15 43 pack 1,855.45
Cheese 42.2 31 pack 1,308.20
Ketchup 32.16 0.459 liter 14.76
4,818.13
87
January Price Quantity Unit
Flour 20 14.6 kilo 292.00
Sugar 12.5 25.71 kilo 321.38
Oil 40 3.24 kilo 129.60
Egg 150 4.7 tray 705.00
Baking
Powder 10.2 28 pack 285.60
Salt 24 0.14 kilo 3.36
Milk 241.5 3 kilo 724.50
Ham 43.15 60 pack 2,589.00
Cheese 42.2 44 pack 1,856.80
Ketchup 32.16 0.648 liter 20.84
7,168.65
February Price Quantity Unit

Flour 20 13.38 kilo 267.60
Sugar 12.5 23.6 kilo 295.00
Oil 40 2.97 kilo 118.80
Egg 150 4.3 tray 645.00
Baking
Powder 10.2 26 pack 265.20
Salt 24 0.13 kilo 3.12
Milk 241.5 2 kilo 483.00
Ham 43.15 55 pack 2,373.25
Cheese 42.2 40 pack 1,688.00
Ketchup 32.16 0.594 liter 19.10
6,378.60
88
Note 10. Cost of Goods Sold
This shows the company’s total cost per month needed to produce the
monthly demand.
Direct Materials 2,375.49 5,938.12 5,695.29 6,678.79 5,493.91 6,233.95 4,818.13 7,168.65 6,378.60
Direct Labor 290.50 755.30 726.25 863.20 697.20 796.80 634.95 896.40 821.70
Factory 140.00 364.00 350.00 416.00 336.00 384.00 306.00 432.00 396.00
Overhead
Total Cost of 2,805.99 7,057.42 6,771.54 7,957.99 6,527.11 7,414.75 5,759.08 8,497.05 7,596.30
Goods Sold
Note 11. Depreciation
This shows the monthly depreciation expense of the company. For

calculating per item’s depreciation expense, straight-line method is used
Depreciation Schedule Price Months Total

Waffle Maker 649.00 24 27.04
Waffle Maker 649.00 24 27.04
Microwave Oven 200.00 60 3.33
Coolers 75.00 12 6.25
Cash Register 100.00 12 8.33
TOTAL P71.99
89
Note 12.Materials Inventory
This shows the cost of remaining units per month. Any unconsumed purchases for production will be
accounted to materials and supplies inventory.
Materials and Purchases Direct Materials Materials and Supplies
Supplies Inventory, Used Inventory, End
Beg
June Php3,225.30 Php2,375.49 Php849.81
July 849.81 Php5,731.35 Php5,938.12 Php643.04
August 643.04 Php5,528.95 Php5,695.29 Php476.70
September 476.7 Php6,776.95 Php6,678.79 Php574.86
October 574.86 Php5,902.75 Php5,493.91 Php983.70
November 983.70 Php5,865.65 Php6,233.95 Php615.40
December 615.40 Php5,067.15 Php4,818.13 Php864.42
January 864.42 Php6,978.65 Php7,168.65 Php674.42
February 674.42 Php6,190.45 Php6,378.60 Php486.27
90
Note 13. Owner’s Capital
Expenses at the first month of operation will be funded by owner’s
investment.
Equipment
Microwave Oven P200.00
Coolers P75.00
Cash Register P100.00
P 1,673.00
Pre-operating Expenses
Business Permit
and License P3, 500.00
Stall Decorations P2, 500.00
Knife P25.00
Chopping Board P25.00
Container P55.00
Spatula P56.00
Ketchup bottle P55.00
Food Tong P18.00
Tupperware P99.75
Garbage Bin P98.75
Pitcher P35.00
Peeler P25.00
P 6,492.50
Variable Cost
Purchases P3,225.30
Direct Labor P290.50
Manufacturing Overhead P140.00
P3,655.8
Rent Expense P3,000.00
Honorarium P700.00
Marketing Expense P395.00
Administrative Expense P1,875.00
P5,970.00
INITIAL PROJECT COST P17, 791.30
91

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Vision

Our business intends to introduce to Kagay-anons an improved way of

Waffle sandwich is a rectangular-shaped snack with the dimension of

is an appetizing pale yellow-colored waffle with brown patches and is a

sweet-smelling snack made good-to-go for the convenience of the

consumers. The waffle used to make a waffle sandwich is the company’s

the best quality of ham and a self-made dressing consisting of mayonnaise

and ketchup including cheese to create a savory snack. Freshly cut

The company ensures that every ingredient to be used is chosen carefully in

Waffle Bar targets to sell waffle sandwich within Xavier University,

a part of Xavier University where other businesses of different industries are

the geographical location of the company is quite strong since it is very

accessible for all the students, faculty members and staff.

Our possible market segments are targeting students, faculty and

staffof Xavier Universitywith ages 15 and above. These active consumers

represent a demographic group of well-educated and successful individuals;

with the said demographic variables sincestudents, faculty and staffare

Consumers spend much amount in terms of food most especially the

7:30AM, 9AM, 10:30AM, 12Noon, 1:30PM, 3:00PM. The company will

The targeted consumers, despite their comfortable income, are price

conscious and consistently seek value in their purchases. Regardless of their

C. Demand and Supply Analysis

Student Faculty Staff

respondents buy purchase at Waffle Time.

2.) Do You Buy Waffle?

The summary results in question number 2 shows that most of the

respondent buys waffle.

A.) Daily B.) Once a Week

respondents buy waffle occasionally.

4.) When Do You Usually Eat Waffle?

waffle during snack time.

the idea of Waffle Sandwich.

6.) What filling would you prefer?

7.) What additional fillings would you prefer?

cucumber as an additional filling.

8.) What dressing would you prefer?

A.) Mayonnaise B.) Ketchup

prefer Mayonnaise and Ketchup as the sandwich’s dressing.

A.) 20-25 B.) 26-30 C.) 31-35 D.) Others

to pay for a Waffle Sandwich is P20-25.

10.) How Often Will You Buy This

A.) Daily B.) Once A Week

11What factor do you consider in buying

A.) Taste B.) Price C.) Uniqueness D.) Others

taste in buying waffle sandwich.

12.) When you see a post on social

enough to buy our product if they a post in the social media.

13.) Does stall decoration affect your

14.) If a new product is sold inside the campus,

to-go product rather than a dine-in one inside the campus.

The researchers conducted our survey within the premises of Xavier

University, which provided an advantage simply because the company’s target

vicinity of the school. The researchers specifically conducted survey on December

of the respondents also prefer a good-to-go type of product because of

i. Daily Demand and Market Share of Competitors

ii. Demand per month of Competitors

= (Total Demand ÷Operational days per week) x

Demand per month for Product

= Assumption of 10% Market Share