Feasib g7 (Final-Unupdated)

NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Bldg. Emilio Aguinaldo Highway, Dasmarinas, Cavite

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THE FEASIBILITY STUDY IN THE ESTABLISHMENT OF EVERYTHING IN A JAR
AT N. GUEVARRA ST., ZONE II, CITY OF DASMARIÑAS, CAVITE
A Feasibility Study Presented to the
Faculty of Business Department of
National College of Science and Technology
In Partial Fulfillment
of the Requirements for the Degree of
Bachelor of Science in Accountancy
By:
Besinga, Cathlyn Nicole R.
Cherriguine, Donny Q.
Galot, Hans Isaiah T.
Gascon, Jessa Y.
January 2023
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APPROVAL SHEET
In partial fulfillment of the requirements for the degree of Bachelor of Science in
Accountancy, this feasibility study entitled “Everything in a Jar” has been prepared by
Besinga, Cathlyn Nicole R., Sarte, Cherriguine, Donny Q., Galot, Hans Isaiah T.,
Gascon, Jessa Y., who are hereby recommended for Oral Examination.
Mr. Fredelino C. Lomeda, CPA
Thesis Adviser
PANELS OF EXAMINERS
Approved by the Committee on Oral Examination with a grade of _______.
Mr. Matt Ysrael Vicedo
Panel Member
Mrs. Rosalia C. De Guzman, CPA
Cluster Head, Business Department

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ACKNOWLEDGMENT
We want to express our gratitude to everyone who helped finish this feasibility
study in some way. First, we want to thank God grant us safety and the capacity to
accomplish this study.
The researchers would like to express their sincere gratitude and debt of
gratitude, in the particular following individuals:
Dedicated to their thesis advisor, Mr. Fredelino C. Lomeda, CPA, direction,
insightful remarks, suggestions, and clauses that benefited the completion and success
of this study, and by providing unending assistance to complete the manuscript.
For the time, effort, and insightful comments on this manuscript, we would like
to thank their technical adviser Jude D. Bringuela for the conclusion of this
investigation.
To Mrs. Rosalia C. De Guzman, CPA, Cluster Head of the Business
Department: for her help, encouraging words, time, and work in reading this
manuscript.
Furthermore, we would like to thank undergraduates research team for their
collaborative effort when conducting the study

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DEDICATION
We dedicate this feasibilty study to my family and many friends. A special
feeling of gratitude to Mercedes Cherriguine, Concepcion Galot, Peter Galot, Nora
Besinga, Ricardo Besinga, Anelyn Gascon and Arnel Gascon.
Dedicating this study to our dear parents, who have continuously provided
us with moral, spiritual, emotional, and financial support, and who have served as our
source of inspiration and strength throughout the process.
.
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TABLE OF CONTENTS
Title Page.....................................................................................................................i
Approval Sheet ..........................................................................................................ii
Acknowledgment......................................................................................................iii
Dedication .................................................................................................................iv
Table of Contents ......................................................................................................v
List of Figures...........................................................................................................ix
List of Tables ............................................................................................................xi
List of Schedules....................................................................................................xiii
Introduction................................................................................................................1
Statement of Problem.......................................................................................3
Objective of the Study ......................................................................................5
Mission .............................................................................................................6
Vision.................................................................................................................6
Scope and Delimitations....................................................................................7
Significance of the Study ..................................................................................8
Research Methodology......................................................................................9
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Definition of Terms ...........................................................................................12
Chapter I – Management Aspect ............................................................................13
Chapter II – Marketing Aspect ................................................................................56
Chapter III – Technical Aspect................................................................................86
Chapter IV – Financial Aspect ..............................................................................121
Chapter V – Socio-Economic Aspect...................................................................142
Summary of Findings, Conclusion, and Recommendations .............................145
References ...............................................................................................................xv
Appendices ...........................................................................................................xxix
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LIST OF TABLES
Table 1.1 Work Schedule of Production
Table 1.2 Work Schedule of Managers
Table 1.3 Work Schedule of Clerks
Table 1.4 Work Schedule of Cashier
Table 2. Table Gantt Chart for Pre-Operating Activities
Table 3.1 Table Number of Households Per Barangay
Table 3.2 Table Projected Target Market
Table 4. SWOT Analysis
Table 5.1 R Kitchen Food Corporation
Table 5.2 MQ Kitchen
Table 6.1 Kitchen Equipment
Table 6.2 Kitchen Tools
Table 6.3 Garments
Table 6.4 Office Equipment
Table 6.5 Office Supplies

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Table 6.6 Sanitary Equipment and Supplies
Table 6.7 Utilities

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LIST OF FIGURES
Figure 1 Business Logo
Figure 2 Organizational Chart
Figure 3 Employment Process
Figure 4.1 Facebook Page
Figure 4.2 Instagram Page
Figure 4.3 Tarpaulin
Figure 5.1 Age
Figure 5.2 Occupation
Figure 5.3 Question no. 1 in Survey Questionnaire
Figure 5.4 Question no. 2 in Survey Questionnaire (8oz)
Figure 5.5 Question number 2 in Survey Questionnaire (12 oz)

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Figure 5.8 Question no. 6 in Survey Questionnaire (Rate Rice Meal)
Figure 5.9 Question no. 6 in Survey Question (Rate Viands)
Figure 5.10 Question no. 6 in Survey Question (Rate Dessert)
Figure 5.11 Question no. 6 in Survey Questionnaire (Rate Side Dishes)
Figure 6.1 Floor Plan
Figure 6.2 Everything in a Jar (Top View)
Figure 6.5 Office Area
Figure 6.6 Cooking Area
Figure 6.7 Jar Sanitation Area
Figure 6.8 Resting Area
Figure 6.9 Management Office Area
Figure 6.10 Kitchen Comfort Room
Figure 6.11 Management Office Area Comfort Room
Figure 7 Product Fliers
Figure 8.1 Employee’s Uniform
Figure 8.2 Production Uniform
Figure 8.3 Apron

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Figure 9 Employees ID
Figure 10 Vicinity Map
Figure 11.1 Flow Chart of Daily Operation in Production
Figure 11.2 Flow Chart of Retail Orders

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LIST OF SCHEDULES
Schedule 1 Initial Capital Schedule
Schedule 2.1 Projected Income Statement
Schedule 2.2 Projected Statement of Financial Position
Schedule 2.3 Projected Statement of Partner’s Equity
Schedule 2.4 Projected Statement of Cash Flows
Schedule 3.1 Inventories
Schedule 3.2 Depreciation (Kitchen Equipment)
Schedule 3.3 Depreciation (Furniture and Fixture)
Schedule 3.4 Depreciation (Motorcycle)
Schedule 3.5 Accrued Salaries
Schedule 3.6 SSS, PHIC, HDMF PAYABLE
Schedule 3.7 Cost of Sales - Materials
Schedule 3.8 Cost of Sales - Labor
Schedule 3.9 Administrative Expenses
Schedule 3.10 Projected Sales for Products Offered

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Schedule 3.10 Initial Capital
Schedule 4.1 Profitability Ratio
Schedule 4.2 Liquidity Ratio
Schedule 4.3 Leverage Ratio
Schedule 4.4 Return on Investment

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INTRODUCTION
BACKGROUND OF THE STUDY
In this day and age, where people crave quality and accessibility at the same
time, it is important to always keep up with the trend and be able to develop a product
that can satisfy the needs and wants of the market. Canning is a method of food
preservation that has been around since 1809 and was invented by Nicolas Appert.
Since the technique has been generally available to the masses, canned goods have
become widely known and are used to store foods longer than their usual shelf life.
Furthermore, a British merchant named Peter Durand was the first to have the idea of
canned food preservation. With the acknowledgment of King George III of England, the
patent was granted on August 25, 1810. This was believed to be the reason for the rise
of many more ways of preserving foods (The Editors of Encyclopedia Britannica,
1998).
At the beginning of the 1850s, when home canning was still a relatively new
practice, John Landis Mason, a tinsmith from New Jersey, was looking for a means to
enhance it. Previous to that, food was sealed above wax to perform a canning
procedure at home. Jars were boiled after being wax-sealed and corked. It was
disorganized and far from foolproof. Before the invention of canning, people who lived
in cold climates mostly relied on smoking, salting, drying, and fermenting to provide for
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their wintertime needs. This led to the idea of using glass jars instead of a can; hence,
the reason why glass jars are more popularly known as "Mason Jars" (Matchar, 2020).
In the Philippines, the process and method of canning gained popularity during
World War II. This is because canned goods are way more convenient in terms of food
rationing for the military troops overseas, which has resolved the issue of having to rely
on refrigerated foods such as meats (Lopez, 2021). Up until this day, these are still and
have been staples in Filipino Families.
Market analysts predict that the canned food sector will grow by 3.9% a year
from 2019 to 2026, from a 2018 market value of $91.4 billion to $124.8 billion. More
than one-third of the market share for canned food in 2018 was accounted for by the
canned meat and seafood category. Food preservation techniques like canning involve
sterilizing and sealing food goods in airtight containers. Seafood, meat, fruits,
vegetables, dinners, candies and desserts, soups and sauces, beans, lentils, and
pasta are just a few of the many canned food items available in the market. As a result
of the preservation of many vital elements throughout the canning process, canned
food items have long been one of the most popular preserved food items available
(Shankar & Roshan, 2020).
Everything in a Jar is a production and manufacturing partnership that produces
high-quality, budget-friendly, and at the same time eco-friendly jar-stored products. The
agenda of the business is not limited only to serving mouth-watering foods, delicacies,
and side dishes but also to maintaining an economical responsibility to reduce waste
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and encouraging the use of recyclable food containers. The proponents sought to
address the rising demand for canned goods and to use the traditional technique and
utilize resources that will be beneficial to reduce the cost and help reach out to the
communities where these products are most needed while maintaining sustainability at
the same time. The business is geographically located at N. Guevarra St., Barangay
Zone II, Dasmariñas City, Cavite 4114. The rented building for manufacturing is also
along the highway, which makes it highly accessible for distributors. The business’
target markets are from the low- to middle-income class and are expected to operate
from 8:00 A.M to 5:00 P.M. from Mondays to Fridays.
STATEMENT OF THE PROBLEM
This study deals with marketing healthy, safe, and quality-assured foods
contained in a jar located at Guevarra in Zone II, City of Dasmariñas, Cavite.
Specifically, the survey seeks to answer the following questions about various
aspects of doing business:
Management Aspect
 How would the tasks of managing the proposed business be disseminated?
 What is the form of ownership planned by the business proponents?
 How will the rules and regulations as well as the duties and responsibilities be
implemented?
 How will the business be efficient and effective in both service and
merchandising?
Marketing Aspect
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 How will the existing supply and demand in the region affect the product?
 Who is the proposed target market?
 What type of products are most marketable in the target location?
 How and where should be the medium of the product’s distribution?
 What will be the competitive advantage in the market?
Technical Aspect
 What will be the manufacturing process?
 How can the business utilize the advantage of social media marketing and
selling?
 What is the equipment & machineries needed in the production?
 What is the production schedule?
 How much is the cost per unit of a production?
Financial Aspect
 How can the business attain its total project capital investment requirement?
 What is the company’s expected performance as shown by selected financial

ratios?
 How will the business maintain low-cost manufacturing and production

processes?
Socio-Economic Aspect
 What are the economic implications of the proposed business?
 How can the business affect the daily living of the target market in the
community?
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OBJECTIVE OF THE STUDY
To prove that this business is feasible, the objectives will be based on the guide
questions in an attempt to establish a foundation for the research study through the
perspective of various aspects. The analyst will aim to perceive the main problems and
range of sectors needed in our proposed business.
Management Aspect
 Determined the form of ownership by the business.
 Manage the implementation of rules and regulation along with duties and
responsibilities.
 Determined the structured and effective management both in service and
merchandising.
Marketing Aspect
 Determine the effect of existing demand and supply in the area.
 Establish our target market.
 Determine the products does the target market are willing to buy.
Technical Aspect
 Formulate the procedure to manufacture our product
 Conceive an effective strategy using social media marketing and selling.
 Determine the equipment and machines to be used for the business

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Financial Aspect
 Measure the sustainability of the business using the capital investment.
 Pre-determined the expected income
 Pre-determined the sustainability of low-cost manufacturing and production
processes.
Socio-economic Aspect
 Discern a benefit of the proposed business in the society
 Determine the impact of the product on the daily living of the target market in
the area.
MISSION
To provide outstanding customer service while delivering high-quality dishes
and treats. Also, to use this platform to open opportunities with employment and local
industry by using eco-friendly, locally produced and harvested raw materials. The
Everything in a Jar will ensure food safety and budget friendly products to ensure high
customer satisfaction.
VISION
To create a household name that sits directly in everyone's heart when they
think of ready-made, budget-friendly, and excellent items. In the long run, we envision
Everything in a Jar as an icon of innovation and an inspiration for success.

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SCOPE AND DELIMITATIONS
This feasibility study will cover the establishment of a business that offers jarred
foods in the City of Dasmariñas in Cavite, where the potential market is the residents of
the area but not limited to them since the products will be served through online
platforms. The study aims to gather information from the potential market about what
kinds of products they’d want to resell and, of course, consume.
The study will be conducted at N. Guevarra St., Barangay Zone II, Dasmariñas
City, Cavite. The selected respondents are only aspiring retailers or resellers who
would love to resell or retail our products. The study or survey will only be limited to the
potential retailers inside the vicinity of Dasmariñas City, Cavite, in Bayan. This will help
us identify which products they would like us to produce and on what day or time they
need those specific types of foods.
SIGNIFICANCE OF THE STUDY
 To Students – this would serve as additional knowledge that would motivate
them to establish their own innovative ideas.
 To Researchers – this would serve as guidance and a reference that would
inspire them to materialize their ideas and incorporate this feasibility study into
future research.
 To Micro, Small and Medium Enterprises – this would serve as their
inspiration, which can help them boost their morale in terms of trailblazing the
market with innovations and guiding their way through the process of
incorporating a business.
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 To the Community – this would serve as an opportunity for those who want to
explore and help create products that will not only be beneficial for themselves
but also for the betterment of the country, both economically and
environmentally.
RESEARCH METHODOLOGY
This area clarifies and examines how the analysts will collect the information
and information required for the research. It moreover indicates who will be the
respondents and the focus of the consideration.
Research Design
The study was conducted by utilizing an expressive investigative plan utilizing
survey questionnaire. A modest bunch of distinguished Dasmarineños were given
standardized questionnaires to reply to. Moreover, online interviews with existing
businesses that provide the same benefit as Everything in a Jar were conducted to
supply key information to the defenders on how they can progress their items and
services offered to the target buyers.
Sources and Methods of Collecting Data
1. Primary
 Data gathering
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o Survey Questionnaire – the researchers used a survey
questionnaire to gather important information about selling and
marketing the ready-made foods in a can. The information that we
collected will determine how often they would purchase, and their
preference of what food they would most likely avail to be offered
by Everything in a Jar.
o Sampling technique (Slovin’s Formula) – this formula helps to
determine the necessary number of sampling population.
Formula: n = N / (1 + Ne2) (55)
Where: N = the number of people who qualify in study
e = margin of error
n = number of needed respondents
Solution:
n =
n = 399
2. Secondary
 Businesses, Websites and Studies - the proponents utilized other businesses
with the same production process and similar ways of marketing as other
researchers to serve as a guide and reference for our business. The utilization
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of websites, as well as the use of articles and other studies relevant to the
business that are readily available on the internet, were also gathered.
DEFINITION OF TERMS
 Canning - the activity or industrial process of putting food or drink into cans or
mason jars (closed containers that air cannot enter) before it is sold.
 Cross Contamination - the process by which bacteria or other
microorganisms are unintentionally transferred from one substance or object to
another, with harmful effects.
 Foodborne Illness - also known as foodborne disease or food poisoning is
any illness that results from consumption of contaminated food.
 Requisitioning - is a request of goods or services made by an employee to
the person or department in the company that is responsible for purchasing.
 Mass Production – is a production of large quantities of standardized articles
by an automated mechanical process.
 Distributor – an agent who supplies goods to stores and other businesses that
sell to consumers.
 Preservation – from the word preserve which means to maintain something in
its original or existing state.
 Logistics - is the process of planning and executing the efficient transportation
and storage of goods from the point of origin to the point of consumption.
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CHAPTER 1
MANAGEMENT ASPECT
Management is one of the important aspects of establishing a business. This
aspect includes a study of the officers and key personnel as well as basic
considerations informing the organization, such as the form of ownership,
organizational chart, and project schedule.
The objective of the management aspect of a feasibility study is to determine the
effectiveness of the organizational setup and the qualifications of the individuals who
will make up the organization. To achieve this, management must be able to plan all
activities for the company to become productive and competitive in the industry through
human resources, financial capability, and new technologies.
ABOUT THE COMPANY
Name of the Firm

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The name of the company, Everything in a Jar, connotes the possibility of
producing every food and delicacy as an accessible, ready-to-eat, and high-quality
product. "Everything" not only implies all the dishes and desserts that we can produce
but also all the ideas, aspirations, dreams, and sheer hard work that the proponents
have invested. We chose Jar as our container not only for its aesthetics but also
because it is storage-friendly, and over the others, it is well known for its longevity even
after opening the product.
Business Logo:
Figure 1 Business Logo
Our company's logo is designed to identify our brand and attract the attention of
our target customers. To be more specific, we designed the center with the letters E
and J with a food motif and made it in the shape of a jar to convey the idea that we
offered various types of food that come in jars. The name of the business, Everything
in a Jar, embodies what binds us together, which is everything that we dream of and
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look forward to in the future for our business and our products. This logo represents not
only the foods but also us as partners, which are encapsulated in a jar of happiness.
Form of Business Organization
Everything in a jar will be establish as a general partnership. A partnership
contract, according to Article 1767 of the Philippines' new civil code, binding two or
more people to contribute money, property, or industry to a common fund in order to
divide profits among themselves.
Because of the following advantages, the proponents chose to organize the
proposed firm as a general partnership.
 Associating the gap in expertise and knowledge. It can provide us with
access to a broader range of expertise in various aspects of the
business.
 A general partnership does not have to pay income taxes. Profits and
losses are distributed to the individual partners.
 The degree of flexibility in a general partnership enables the partner to
implement new ideas and make faster and smarter business decisions.
 A general partnership is less complicated, less expensive, and requires
less paperwork.
 Sharing capital expenditures.

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 Increased the ability to improve productivity and pursue new opportunities
ARTICLES OF PARTNERSHIP
OF
EVERYTHING IN A JAR
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents, and citizens of the
Philippines, have on this day voluntarily associated ourselves together to form a
general partnership under the following terms and conditions and subject to existing
and applicable laws of the Republic of the Philippines:
AND WE HEREBY CERTIFY:

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ARTICLE I. Partnership Name: The name of this partnership shall be
Everything in a Jar and shall transact business under the said company name.
ARTICLE II. Business Purpose: The purpose/s for which this partnership is
formed is to establish a manufacturing business that provides highly accessible,
economical and quality products from dishes to delicacies to consumers.
ARTICLE III. Principal Place of Business: The principal place of business of
this partnership shall be located at Guevarra St., Barangay Zone II, Dasmariñas
City, Cavite.
ARTICLE IV. Term of Existence: This partnership shall have a term until the
partners can still operate the business and after the original recording of its Articles of
Partnership by the Securities and Exchange Commission.
ARTICLE V. Partners’ Circumstances: The names, nationalities, and
complete residence addresses of the partners are as follows:
Name Galot,
Hans
Besinga, Cathlyn Nicole R.
Isaiah T.
Nationality
Cherriguine, Donn Q. Gascon, Filipino
Jessa Y.
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Filipino Complete Homes, Brgy. Hugo Perez, Trece Martires,
Residence Cavite
Address
Blk E-7 Lot 1, Brgy. San Mateo,
Filipino
Blk 9 lot Dasmariñas City, Cavite
3, Kaia
Filipino
Blk 1 Lot 5, Brgy. Santa Fe extension 1,
Dasmariñas City, Cavite
Blk 41 Lot 17 Golden Horizon, Brgy Hugo
Perez, Trece Matires City, Cavite
ARTICLE VI. Partners Contribution: That the capital of this Partnership shall
be the amount of One Million Two Hundred Thousand (1,200,000.00), Philippine
Currency, contributed to cash by the partners, as follows:
Name Gascon, Jessa Y.
Besinga, Cathlyn Nicole R. TOTAL
Cherriguine, Donny Q. Amount Contributed
Galot, Hans Isaiah T. P 800,000

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P 800,000 P 800,000
P 800,000 P 3,200,000
That no transfer of interest which will reduce the ownership of Filipino citizens to
less than the required percentage of capital as provided by existing laws shall be
allowed or permitted to be recorded in the proper books of the partnership.
ARTICLE VII. Sharing Ratios: The profits and losses of the partnership shall
be divided and distributed; 30% and 20% going to the general manager, respectively,
while the rest of the profits and losses shall be divided equally among the other
partners.
ARTICLE VIII. Undertaking to Change Name: The partners undertake to
change the name of this partnership, as herein provided or as amended thereafter,
immediately upon receipt of notice or directive from Securities and Exchange
Commission that another corporation, partnership, or person has acquired a prior right
to the use of that name or that the name has been declared a misleading, deceptive,
confusingly similar to a registered name, or contrary to public morals, good customs, or
public policy.
ARTICLE IX. Management: This partnership shall be under Donny Q.
Cherriguine, as General Manager, who will be responsible for running the business's
affairs. He will have the authority to utilize the partnership name and to take other
actions that are required and practical for the administration of the business and the
accomplishment of its legitimate goals.

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IN WITNESS WHEREOF, we have here into affixed out signatures this __ day
of
January 2023, at Dasmariñas City, Cavite.
Cathlyn Nicole R. Besinga Hans Isiah T. Galot
593-417-401-000 618-956-349-000
Donny Q. Cherriguine Jessa Gascon Y.
389-100-523-000 385-568-485-000
ACKNOWLEDGEMENT
REPUBLIC OF THE PHILIPPINES)
IMUS CITY, CAVITE) S.S.

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BEFORE ME, a Notary Public, for and in Imus City, Cavite, this __ day of January
2023, personally appeared the following persons:
Name TIN ID
Cathlyn Nicole R. Besinga 593-417-401-000
Donny Q. Cherriguine 389-100-523-000
Hans Isiah T. Galot 618-956-349-000
Jessa Y. Gascon 385-568-485-000
Known to me and to be known to be the same persons who executed the
foregoing Articles of Partnership constituting five (5) pages, including this page where
the acknowledgment is written, and they acknowledged to me that the same is their
free and voluntary act and deed.
WITNESS MY HAND AND SEAL on the date and place above written.
NOTARY PUBLIC
Doc. No. ______;

Page No. ______;
Book No. ______;
Series of 20 ____.
REGISTRATION OF BUSINESS
After the agreement of forming the business, it must comply with the
government requirements for it to be legally established, and be operational. The
following are the common requirements and fees are imposed informing a business:
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1. Securities and Exchange Commission (SEC)
SEC or Securities and Exchange Commission is responsible for securities laws
and regulating the securities industry. Registration with the SEC is a requirement for
the issuance of licenses by the municipal or city government.
The following are the requirement for SEC registration:
a) Name of Verification Slip
b) Accomplished Registration Data Sheet
c) Articles of partnership
2. Department of Trade and Industry (DTI)
One of DTI’s functions is to administer the registration of business names.
Business name registration is compulsory and must be completed before the business
starts operating. By registering the business name with the DTI, the proprietor is
assured that no other individual or group may legally use the business name anywhere
in the Philippines.
The following requirements should be fulfilled:
a) Registration Fee
b) SEC Certificate
c) Articles of Partnership
3. Bureau of Internal Revenue (BIR)

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For taxation purposes, every business has to register with the BIR before the
commencement of its operation. Any business should secure a company number and
shall register with the appropriate Revenue District Office (RDO) which has jurisdiction
over the place where the main office is located. The company tax number is permanent
and it is to be used for business purposes.
The registration procedures are the following:
a) Secure a permanent record file number of Tax Identification Number;
b) Register the business name with the BIR Revenue District Office; and
c) Pay the prescribed fees
d) Apply for individual Income Tax Return
4. Municipal Permits or Licenses
All businesses are required to secure a Mayor's permit or Municipal license from
the municipality or city where they are Located.
The following permits and licenses are needed in starting a particular
business:
a) Mayor Permit
b) Business Tax
c) Garbage Fee
d) Sanitary Permit
e) Electric Permit
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The processing for the application of Mayor’s Permit, the requirement
includes:
a) Photocopy of articles of Partnership
b) Photocopy of Certificates of SEC
c) Photocopy of DTI registration
d) Sanitary Permit secured from the municipal Health Office that includes
sanitary fee and garbage fee
e) Building permit from the City Engineer’s Office
f) Three (3) copies of business application form
5. Food and Drug Administration (FDA)
The Food and Drug Administration (FDA) regulates certain products in the
Philippines. These include food, medical and pharmaceutical products, and cosmetics.
A company dealing in these products needs an FDA certificate for product registration.
A company can apply for an FDA certificate with the Center for Food in the FDA
central office. Companies may also apply at the respective FDA regional field office in
their location. The LTO is, at first, valid for one year. Renewed LTOs will be valid for
two years.
Applicants must submit the following documents to the FDA to get an
LTO:
a) Petition form. The owner, incorporator, or an authorized representative must
submit a notarized petition form.

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b) Joint Affidavit of Undertaking. The owner of the company and an authorized
person must sign an affidavit saying that they understand the FDA’s
regulations for LTO. The authorized person is a pharmacist or allied health
science professional. The authorized person must also present their
professional license or board certificate.
c) Certificate of Attendance to an FDA-sponsored seminar on licensing of
establishments. The business owner or relevant authorized person must
attend the seminar. It is also possible to submit a promissory letter to attend.
d) Proof of business registration. For example, your registration with the
Securities and Exchange Commission. You can also submit your business
permit from your local government unit.
e) Proof of occupancy or business address. Applicants must submit documents
related to the business location. For example, the contract of lease for a
rented space.
f) Floor plan and vicinity map. In addition to the proof of occupancy, applicants
must also submit documents about the business location itself. This includes
a floor plan with dimensions.
g) After getting your license to operate, you can apply for an FDA certificate of
product registration. The FDA certificate is valid for 1-2 years and is subject
to renewal upon expiration.
To apply for a certificate of product registration, you will need to prepare
the following:
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a) Application form
b) Valid license to operate from the FDA
c) Product labels. You must provide copies of the product’s labels in all
packaging sizes. You must also include photos of the product in all
packaging sizes from different angles. You must also include supporting
documentation for logos/seals per labeling regulations. For example, Halal or
Sangkap Pinoy.
d) Product documents. The documents must support any product claims. You
must also include documents detailing physicochemical and microbiological
specifications.
e) Certificate of analysis. This document must contain important details about
the product. The information must be relevant to compliance with food
standards and regulations.
f) Product sample. You must also provide an actual representative product
sample. Your sample must appear as it would commercially and complete
with all labels.
Basic Requirements and Procedures in Registering a Business
1. Reserve and Register your Business Name in Security and Exchange
Commission (SEC) as follows:

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a) Check if your desired business name is available via SEC online website or
at SEC Office:
b) If available, register/reserve your business name via SEC online website or
at SEC Name Verification Unit – SEC Office
c) Prepare, sign and notarize the following:
d) Article of Partnership:
e) By Laws
f) Treasurer’s Affidavit: And
g) Joint affidavit of two incorporators undertaking to change corporate name
immediately upon receipt of notice or derivatives from the Security and
Exchange Commission that another corporation, partnership, or person has
acquired a prior right to the use of that name has been declared misleading,
deceptive, confusing similar to a registered name, or contrary to public
morals, good customs or public policy.
h) Submit notarized document to SEC Office
i) Claim your SEC Certificate of Registration.
2. Acquire Barangay Clearance
a) Once the corporation is registered to SEC the next step is to get a Barangay
Clearance in the Barangay where your business is located.

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b) Go to the barangay where the business is located to secure and Fill-up
application Form
c) Two (2) valid ID’s, proof of Address such as Contract of lease (rented)
3. Acquire Business Permit from the City Mayor’s Office
The next step is to acquire a business Permit in the Municipality where our
business is located. The basic steps are:
a) Go to the Municipal office where the business is located to secure and fill-up
application form
b) Submit your completed application form together with the following:
c) Certificate of Business registration from SEC
d) Barangay Clearance Certificate
e) Two (2) valid ID’s, proof of Address such as Contract of lease (rented)
4. Register with the Bureau of Internal Revenue (BIR)
a) Once the Mayor's Business Permit is done, you can now register to the BIR.
b) Basic steps and requirements are:
c) Go to the Regional District Office (RDO) where the business is located
d) Filling up the registration form as follow:
e) BIR Form 1903 – Application for Registration (For Partnership/Corporation)
f) Submit completed registration form together with the following:
g) Certificate of registration from SEC
h) Barangay Clearance
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i) Business Permit from the Mayor’s Office
j) Proof of Address such as Contract of Lease (Rented)
k) Valid IDs, if applicable
l) Pay the Registration Form (BIR Form 0605) and Documentary Stamp Tax
(BIR Form 2000), if applicable
m) Register the book of accounts and receipts/invoices
n) Claim your Certificate of Registration (BIR Form 2303)

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INITIAL CAPITAL
SCHEDULE 1 - CAPITAL APPILICATION
EVERYTHING IN A JAR
SCHEDULE OF CAPITAL APPILICATION
PRE- OPERATING EXPENSES
FEASIBILITY STUDY 10,000.00
PERMIT, TAXES AND LICENSES 15,150.00
ELECTRICAL INSTALLATION 15,000.00
WATER INSTALLATION 3,000.00
TELEPHONE AND INTERNET INSTALLATION 1,500.00
ADVERTISING EXPENSE 5,000.00
GARMENTS 6,100.00 55,750.00
CAPITAL EXPENDITURE
KITCHEN EQUIPMENTS 183,177.75
FURNITURE AND FIXTURE 39,700.00
OFFICE EQUIPMENT 130,000.00
RETAIL INVENTORY 383,092.86
OFFICE SUPPLIES 18,138.75
SANITARY SUPPLIES 44,644.95
LAND 1,500,000.00 2,298,754.31
TOTAL CAPITAL REQUIREMENT 2,354,504.31
LESS: INITIAL CAPITAL CONTRIBUTION 3,200,000.00
CASH IN BANK 845,495.69
Schedule 1. Initial Capital Schedule
The initial capital and pre-operational expenses are defined by the articles of
partnership as described below. This funding assists the company in covering its
start-up expenses. The amounts are approximations based on the specialists that the
researchers consulted
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ORGANIZATIONAL STRUCTURE
Figure 2. Organizational Chart
Partners agreed that they themselves would be in charge of the managing
positions such as General Manager, Production and Logistics Manager, Marketing and
Finance Manager, and the Human Resource Manager. They will be assigned with
various responsibilities such as managing and overseeing the company’s daily
operations.
In addition, there will also be accounting and marketing staff, cashier, production
and purchasing staff and the delivery man that will work under them. They will keep
track of the company’s financial data and compliance with the regulations. The
marketing and accounting staff will be in charge of the financial reports, general
ledgers, marketing etc. Production and Purchasing staff will be in charge of the
Purchasing of raw materials, Manufacturing of the goods to sell, as well as maintaining
the tools and equipment that will be used in production. Cashier is tasked with the
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preparations of sales reports, Issuance of receipts, and receiving payment from the
customers. And lastly, the Delivery man who is in charge of the delivery of the products
manufactured, keeping the vehicle in good condition, and also assisting in loading and
unloading of the products.
JOB DESCRIPTION, QUALIFICATIONS, AND RESPONSIBILITIES
General Manager
Job Description: Overseeing the daily operations of the business develops and
creates a strategic plan to increase productivity. Implement the company's excellence
and quality standards.
Duties and Responsibilities:
a) Oversees daily operations of the business unit or organization.
b) Ensures the creation and implementation of a strategy designed to grow the
business.
c) Coordinates the development of key performance goals for functions and direct
reports.
d) Provides direct management of key functional managers and executives in the
business unit.
e) Ensures the development of tactical programs to pursue targeted goals and
objectives.
f) Ensures overall delivery and quality of the unit's offerings to customers.
g) Engages in key or targeted customer activities.

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h) Oversees key hiring and talent development programs.
i) Evaluates and decides upon key investments in equipment, infrastructure and
talent.
j) Communicates strategy and results to the unit's employees.
k) Reports key results to corporate officers.
l) Engages with corporate officers in broader organizational strategic planning.
Production and Logistics Manager
Job Description: Responsible for overall production and logistics. Assures that the
production is in line with internal policies and standards as well as in time and
streamlined with protocols regarding delivery.
a) Oversees the production process, reducing costs whenever possible and
making sure products are produced on time and are of good quality.
b) Supervises production processes.
c) Fosters teamwork, discipline and continuous improvement within the
production.
d) Works closely with other managers of the company to ensure proper
implementation of the company’s policies and goals.
e) Is responsible for staff scheduling to include work assignments/rotations,
employee training, employee vacations, employee breaks, overtime
assignments, back up for absent employees and shift rotations.

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Marketing and Finance Manager
Job Description: ensures that all of the aspects of marketing operations are being
employed properly. Responsible for designing, executing and to monitor all marketing
networks. Finance manager they create financial reports, direct investment activities,
and develop strategies and plans for their organization's long-term financial goals.
Duties and Responsibilities
a) Establishes marketing goals based on past performance and market
forecasts.
b) Oversees current offerings and comes up with initiatives for new products
or services.
c) Researches and analyses market trends, demographics, pricing
schedules, competitor products, and other relevant information to form
marketing strategies.
d) Works with marketing staff to develop detailed marketing plans for all
media channels and sales teams.
e) Approves and oversees the creative development of promotional
materials, website content, advertisements, and other marketing-related
projects.
f) Communicates with various media buyers, advertising agencies, printers,
and other services to help marketing projects come to fruition.
g) Provides in-depth information to interested clients, and acts as a
representative for the marketing department in important buyer meetings.

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h) Works within the department budget to develop cost-effective marketing
plans for each product or service.
i) Assesses, reviews and protects the company’s financial wellbeing.
j) Prepares daily cash deposits to ensure all cash/checks are deposited on
time.
k) Ensuring cash flow is adequate.
l) Ensuring that proposed projects are likely to be beneficial.
m) Carrying out risk management activities.
n) Keeping up-to-date with developments within the profession/industry.
Human Resource Manager
Job Description: Manage the recruiting, interviewing, hiring, and onboarding
processes. The HR department ensures that an organization runs smoothly, from
employee relations to payroll to compliance issues. Optimized for posting to job boards
or careers pages online.
a) Maintains the work structure by updating job requirements and job
descriptions for all positions.
b) Maintains organization staff by establishing a recruiting, testing, and
interviewing program; counseling managers on candidate selection;
conducting and analyzing exit interviews; recommending changes.

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c) Recommends, designs and implements programs and activities that will
foster camaraderie and unity within the organization.
d) Develops and implements a grievance mechanism to address employee
issues and concerns.
e) Prepares the HR annual plan and budget based on guidelines set by
management.
Production and Purchaser Staff
Job Description: Assists in the manufacturing procedure of the product, accountable
for meeting quality requirements for products and timescales. They inspect products for
defects, assemble them, and keep track of manufacturing equipment, also including
price evaluations, market assessments, product ordering, record keeping, and inbound
order tracking.
a) Responsible for the manufacturing of the products.
b) Responsible for ensuring the quality of the products.
c) Follows recipe to ensure the quality of products.
d) Inspects and replaces damaged products.
e) Interacts with clients to obtain information on how to improve the
products.
f) Monitors the stock level; keep updating records.
g) Forwards available inventory items by verifying stock; scheduling
delivery.
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h) Manages relationships with key suppliers to maintain quality of goods,
work out agreements with suppliers, timely delivery and compliance to
terms of contracts.
i) Prepares purchase orders by verifying specifications and price; obtaining
approval from requisitioning department.
Job Qualifications:
a) has relevant experience in cooking even if not as a profession
b) wide range of knowledge about cooking
c) willingness to work overtime when necessary
d) knowledge of tools, equipment, and materials common for the cooking
area
e) knowledge of sterilizing techniques.
f) Ability to estimate time and materials needed for assigned products to
manufacture
g) Must possess good communication skills.
Cashier
Job Description: Responsible for handling cash, debit, credit, and check transactions
in a retail setting using a cash register or other point-of-sale system. Focus on ensuring
that prices and quantities are correct, answer questions, and process exchanges or
refunds.

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a) Receives payment by cash, check, credit cards, vouchers or automatic
debits.
b) Issues receipts, refunds, credits or change due to customers
c) Calculates total payments received during a time period, and reconciles
this with total sales.
d) Assists in promotions/assisting of customers
e) Must be knowledgeable in detecting fake bills and fraud transactions
f) Prepares and submits sales reports
Job Qualifications:
a) Good communication skills.
b) Must have one (1) year experience in the same field.
c) Trustworthy and practices strict confidentiality.
d) Must have knowledge in technology.
e) Must have a pleasing personality.
Delivery man
Job Description: Determines product location, adheres to safety and lifting protocols
during deliveries, and performs safety reviews. Ensures that the items are complete,
correctly packed, and safely delivered to the appropriate customer.
a) Determines appropriate routes and maintain schedule.
b) Keeps the vehicle in good condition.

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c) Assists in loading and unloading of delivery packages.
d) Reports all accidents and incidents involving drivers or company
equipment.
Job Qualifications:
a) A Professional Driver’s License.
b) At least three (3) years of work experience as a company/executive/family
driver.
c) Familiar with places around Cavite.
d) With good working attitude, flexible and self-motivated.
e) Willing to work on extended hours.
f) Highly attentive to given instructions.
g) Has good communication skills.
EMPLOYMENT PROCESS
The Management team will have a very efficient form of profiling to recognize
the persons that fits the standards and are likely to impact the company positively with
the help of some instructions. The management team will evaluate each individual
who are qualified and choose between candidates to make the hiring decision and
performing pre-employment tests.
The following are the list of pre-employment requirements for the job application
in Everything in a Jar.
 PSA Birth Certificate

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 SSS Number E1
 PhilHealth Number
 Pag-ibig Number
 NBI Clearance
 Tax Forms (Tin)

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Figure 3. Employment Process
STAGE ONE: APPLICATION – Identify the role that best suits your qualifications,
career aspirations, and submit your resume online.
STAGE TWO: PHONE INTERVIEW – The management will seek the applicants that
qualifies the positions that they are looking for. The said applicants will be contacted for
a phone interview.
STAGE THREE: PERSONAL INTERVIEW- After the phone interview, the potential
candidates are then scheduled for a personal interview. This will focus on the
applicant’s experience, skills, work history, and availability.
STAGE FOUR: ASSESMENT – The management will request the applicant to
participate in a physical suitability for the job, cognition (reasoning, memory, perceptual
speed and accuracy, math, and reading comprehension), and/or emotional intelligence.
So that the management may have an idea how the applicants act at work.
STAGE FIVE: DECISION AND JOB OFFER – After completing the stages above, the
most qualified applicant will be selected to get the position.
ORIENTATION
The analyst will conduct an orientation, which is the procedure of providing
crucial information to employees regarding their work, equipment, pay, and benefits.
The orientation procedure provides background information about the business,

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including our vision and mission statements, goals, and achievements. This might
boost their self-confidence in their capacity to produce high-quality work, and this may
lead to higher levels of productivity.
BUSINESS HOURS
The business is a wholesale/retail industry and with this it is considered to be a
labor intensive. The proposed business hour will be working 8 hours a day including
the lunch break from 8am to 5pm and 10 hours for business operation including lunch
break and snack/coffee break with only day time operation from 7am to 5pm to make
the business successful and productive.
EMPLOYEES SCHEDULE
The Everything in a Jar decided to operate seven days a week to maximize the
production of products, as well as to ensure that the business can tend to their
customers all day without failing. The operating is from seven (7) in the morning until
five (5) in the afternoon. The management came up with a flexible shifting of work to
ensure the quality of service as well as the physical health of the workers.
WORK SCHEDULE OF PRODUCTION (P)

MORNING AFTERNOON
Days of the week Shift No. No. of Employees 7 8 9 10 11 12 1 2 3 4 5
M,T,TH,F,S,Su (W) 1 P1 7:00 AM - 4:00 PM
M,T,TH,F,S,S (Su) 2 P2 8:00 AM - 5:00 PM
M,T,TH,F,S,Su (W) 1 P3 7:00 AM - 4:00 PM
M,T,TH,F,S,S (Su) 2 P4 8:00 AM - 5:00 PM
M,T,TH,F,S,Su (W) 1 P5 7:00 AM - 4:00 PM
M,T,TH,F,S,S (Su) 2 P6 8:00 AM - 5:00 PM
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Table 1.1 Work Schedule of Production
Production’s Schedule
The table above shows the work schedule of each Production employees. Each
Production employees have their respective day-off scheduled for them. The
proponents came up with this schedule so that there would be at least three (3)
production employees working every day. This is to ensure that there is enough work
force each day to avoid exhaustion of the employees.
Manager’s Schedule
Table 1.2 Work Schedule of Managers
Clerk’s Schedule
Table 1.3 Work Schedule of Clerks
Cashier’s Schedule
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Table 1.4 Work Schedule of Cashier
Delivery Personnel’s Schedule
Figure 1.5 Work Schedule of Delivery Personnel
The tables above, shows the work schedule of office workers as well as the
schedule of Delivery Personnel. Managers, Clerks, Cashiers, and Delivery Personnel
are given a six-day work schedule with one day break or day-off. There will be two
shifts for each positions shift one having the Wednesday as their day-off and the shift
two will have the Sunday as their day-off. The first shift will start their work at seven (7)
in the morning and will end at four (4) in the afternoon. The second shift however will
begin their shift at eight (8) in the morning and will end at five (5) in the afternoon.
SALARY DATE
Everything in a Jar will adapt to the 15th and 30th compensation scheme. This
means that salaries computed from the 24th to 8th of every month shall be released
every 15th, while salaries computed from 9th to 23rd of every month shall be released
every 30th. This gives a better schedule to compute every attendance, leaves,
bonuses etc. For the monthly contributions and deadlines, the Accounting Department
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shall be tasked to withhold any compulsory benefits as well as tax, if applicable, in
compliance with the Philippine Laws and Statutes.
Everything in a Jar will be compensating its employees in accordance with the
Wage Order RBIVA-19. The updated remuneration has been unanimously approved
by the Regional Tripartite Wages and Productivity Board (RTWPB) stating that the new
minimum wage in the non-agricultural sector will be PHP470.
As per the compensation program, the business shall comply with the existing
Presidential Decree No. 626 which was created in amendment to the Labor Code of
the Philippines, took effect on January 1, 1975. This shall include the following
benefits:
Holidays – Ten (10) regular holidays and Seven (7) special holidays (non-working and
working). This is in line with the Proclamation no. 42.
Vacation Leave – aside from the required SIL or Service Incentive Leave of Five (5)
days after their probation period, employees shall be granted another Five (5) Vacation
Leave from the start of their employment. Also, every year, all employees will be given
an additional One (1) day Vacation Leave. A maximum of Twelve (12) Vacation Leaves
per employee and are convertible into cash at the end of each year.
Sick Leave – all employees are entitled to Ten (10) Sick Leave. Every year, an
additional of One (1) Sick Leave must be credited to every employee after a year of
their employment. This is also convertible into cash and cannot exceed Twelve (12)
Sick Leaves per employee.

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13th Month Pay – all employees will be receiving a 13th Month Pay in pursuant to
Presidential Decree No. 851. Computation will also be in accordance with Department
Advisory No. 2 of Department of Labor and Employment where it has defined that
Thirteenth-month Pay means one twelfth (1/12) of the basic salary of an employee
minus paid leaves within a calendar year.
OTHER BENEFITS
Disability and Life Insurance – all employees, funded by the company, are entitled to
a 100% Disability and Life Insurance and 50% to their designated beneficiaries in case
they suffered disability, any illness and or death during and because of their
employment in the company. The amounts of their benefits shall be computed as
follows:
Life Insurance – years of service x annual gross salary plus an additional 100,000.
Critical and Terminal Illness – years of service x annual gross salary plus an
additional 80,000.
Disability Benefit – years of service x annual gross salary plus an additional 50,000.
TRAINING PROGRAMS
Product and Quality Training
The analyst will conduct a product and quality training to create and implement a
sustainable training program for food safety. Food safety and the wellbeing of the
public should be a food processing facility's top priority. To make sure that our Food
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handlers are knowledgeable about food safety and protection and can serve
consumers with confidence that we manufactured food that is uncontaminated,
prepared hygienically, and is safe to eat. The basics of food service and kitchen safety,
such as personal cleanliness, the avoidance of foodborne illness, cross-contamination,
correct food preparation, and storage, can be covered.
Distributors Training
The analyst will conduct a distributors training. By regularly educating our
distributors, it can help them get a better understanding of the product. Our product
distributors should be persuaded by our product in the first place to convince
customers to buy our items.
BUSINESS POLICIES
1.Employee Code of Conduct Policy
As part of our employee code of conduct policy, we outline what is expected of
our employees in terms of how they behave towards their co-workers, supervisors, and
the organization as a whole.
It is our goal to promote freedom of expression and open communication, but
we also expect all our employees to adhere to our code of conduct. They should avoid
offending, participating in a serious dispute, and disrupting our workplace. They should
also foster a well-organized, respectful, and collaborative working environment.

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Policy Elements
As part of their contract, company employees must follow our Employee Code of
Conduct. The following components make up our Employee Code of Conduct:
1. Compliance with Law - Keeping our company legal is everyone’s
responsibility. The company should comply with all laws pertaining to
environmental protection, safety, and fair dealing. Whenever our company’s
finances, products, partnerships, and public image are involved, employees are
expected to act ethically and responsibly.
2. Respect in the Workplace - Each employee should be respectful of their co-
workers. Any form of victimization, harassment, or discrimination won't be
tolerated. Employees are expected to abide by our equal opportunity policy in all
facets of their employment, including hiring, performance reviews, and
interpersonal interactions.
3. Protection of Company Property - All employees are expected to treat our
company's property, both physical and intangible, with respect and care.
Employees:
- Avoid improper or frivolous use of company equipment.
- Must comply with all types of intangible goods, including trademarks,
copyrights and other goods (information, reports, etc.).
4. Time Off and Attendance Policy - In terms of working schedules and
absences, we have a policy in regards to time off and attendance that outlines
our business policies and procedures. It outlines how staff members should
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request paid or unpaid time off and inform their managers of absences or
tardiness. It should also outline the consequences of disregarding absence
policies. It is to uphold productive working hours in the company and deliver
dependable service that clients can depend on from our staff.
5. Substance Abuse Policy - An anti-drug policy reduces employees' capacity for
rational decision-making and action, placing more burdens on teammates, and
increasing the risk of workplace accidents, subpar work output, and bad
customer service. Alcohol, drugs, inhalants, solvents, caffeine, and even
cigarettes are all prohibited under the policy. Therefore, Everything in a Jar has
established this substance abuse policy to protect both its employees and
customers and to ensure a safe and healthy work environment for all.
6. Employee Disciplinary Action Policy - We may be required to take
disciplinary action against employees who repeatedly or willfully fail to comply
with our Code of Conduct. Disciplinary action will vary depending on the offense.
Possible consequences include:
- Demotion
- Reprimand
- Suspension or termination for more serious offenses
- Detraction of benefits for a definite or indefinite time
We may take legal action in cases of corruption, theft, embezzlement or other
unlawful behavior.
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7. Health and Safety Policy - The company's primary goal is to eliminate and
control known and potential safety and health hazards to which employees are
exposed in the workplace. As a company, we are committed to maintaining a
clean and safe workplace and constantly monitoring new workplace hazards.
We analyze new threats and take appropriate measures company-wide.
8. Food Safety Policy - The company strives to provide healthy, high-quality food.
We care about the nutrition and satisfaction of our customers while following
health and safety protocols to provide safe and hygienically manufactured glass
containers. The company must ensure that all materials and products provided
are in good hygiene and check expiration dates from time to time.
PRE-OPERATING ACTIVITIES
Table 2. Table Gantt Chart for Pre-Operating Activities
The planning and establishment of Everything in a Jar is represented in the
Gantt Chart above. As presented, the development of the plan will be started from the
1st week of September 2022. For the funds, it will have to be sorted out in September
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2022, 2nd week to 1st week of October. Marketing Strategy and Product Testing and
Analysis on the other hand will be carried out simultaneously beginning at the 3rd week
of September 2022. This is because there will be a separate department that will be
tasked to finalize the strategies to be used as well as to conduct SWOT analysis and a
different department to focus on trials and errors of prototypes to come up with quality-
assured products. The same shall be implemented as well for sourcing suppliers and
raw materials to be used in the production and for the processing of all the legal
requirements that is needed to operate to be started on October 2022, 1st week. Then,
the proponents will start looking for a production facility at the 3rd week of November
2022 and shall begin promoting and advertising the product at 4th week of the month.
After this, staff hired from the last week of December 2022 shall be then trained,
assessed and required to attend seminars up until the 3rd week of the next month.
Finally, the business is set to commence in the latter week of January 2023.
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CHAPTER II
MARKETING ASPECT
TARGET MARKET
Everything in a Jar is a production and manufacturing company, and it is located
at Guevarra St., Barangay Zone I, Dasmariñas City, Cavite, where everyone is heavily
invested and where it is one of the most profitable locations for food businesses that
intend to start up.
The target market for Everything in a Jar will primarily be online shoppers or
online customers. This is because the company decided to focus on its online website
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and other online platforms to attract customers, such as FoodPanda, Grab, LalaMove,
Angkas, etc. And although the business focuses on the online aspect of selling, it still
offers reselling or retailing opportunities for small businesses or at-home moms that
want to resell the business’ products.
DATA ANALYSIS
Table 3.1 Table Number of Households Per Barangay
The table above shows the number of people residing in Zones I to IV of
Dasmariñas Cavite. This is based on the 2015–2020 census made by the local
government of the Philippines. The total population of the said population will be used
in computing the projected target market of this study for the succeeding years.
PROJECTED TARGET MARKET

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Table 3.2 Table Projected Target Market
For the basis of the Projected target market, the business based it on the 2020
total population in Dasmariñas City, Cavite from Zone I to Zone IV. The 3.2% growth
rate per year is based on the PhilAtlas, conducted during the 2020 census, growth ratio
and is used to find out the projected population of Dasmariñas in the next few years.
DEMAND ANALYSIS
Figure 3.3 Table Demand Analysis
Based on projected demand, the annual growth rate is 6.24 for 2023.
Researchers believe that between 2023 and 2027, 50% of the population will have
bottled food in every home. The estimated target market in the table is calculated by
multiplying the assumed target market (per household) by the assumed ownership rate
of 82%. The availability rate found in Survey No. 1 is 81.92%. From here, the expected
consumer is calculated by multiplying the availability rate by the forecast target market.
The frequency of going was then revealed by the results of Study #1, which indicated
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that people were more likely to purchase products stored in jars twice a month. This
was calculated by multiplying the expected customer visit frequency. Thus, projected
demand from 2023 to 2027 was calculated by multiplying the expected customer visit's
frequency.
SUPPLY ANALYSIS
Table 3.4 Table Supply Analysis
In the supply analysis, the researchers gather the average consumers for the
next few years to examine the capacity of the immediate competitors. The researchers
first determine the capacity of the competitors, and then they link it to how frequently
they go to obtain the anticipated supply for the upcoming years.
MARKETABILITY RATE
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Table 3.5 Table Marketability Rate
The researchers divided the predicted supply by the projected demand to obtain
the practicable market gap and then used this information to link the data obtained in
tables 2 and 3 to determine the marketability rate. The market gap is roughly 72%
every year, which yields a high rating for feasibility. The market gap suggests that there
may be strong consumer demand for Gear-Up Garage.
SWOT ANALYSIS
STRENGHTS WEAKNESSES
 High product quality  Small variants of products concentrated
 Huge count of third-party sellers in a few categories of food products
 Lack of brand awareness
OPPORTUNITIES THREATS
 Open physical store  Famous competitors
 Product line expansion  Raw ingredients price growth

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Table 4. SWOT Analysis
MARKETING MIX
Products
Everything in a Jar is a food manufacturing business that sells extraordinary ready-to-
eat canned foods. It will serve quality preserved foods that come in a variety of
appetizers, side dishes, and delicacies. The business will become a distributor in retail
stores to reach a wide network of retail outlets and consumers.
Price
Several aspects of business, such as revenue goals, marketing objectives, and target
markets, are factored into pricing strategies. External factors such as consumer
demand, competitor pricing, and overall market and economic trends also have an
impact on them. The pricing of the menu varies based on size plus the 10% markup on
each product.
Place
Everything in a Jar is located at N. Guevarra St., Barangay Zone II, Dasmarinas
City, Cavite. The business will rent out a building to manufacture the product. Analyst
choose this location because of conveniency and accessibility, and also it is close in
our target market whose are the residents and retail stores in the nearby market.
Nevertheless, the business is considering to have a physical store through the goodwill
gained by the business.

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Promotion
• Direct Marketing
Promotional strategy that entails informing our target market about our business
and product without using of any advertisement.
• Distributors
A promotional tactics and strategy that advertise our products in wholesale from
retailers to consumers. This is one of the key advantages that we will try to boost and
use as a tool to help the community in terms of an added source of income as well as
to impart knowledge and skills to them regarding marketing and business.
• Social Media
Social media is an effective tool for businesses to reach out to prospects and
customers. People utilize social media to discover, learn about, follow, and shop from
businesses. By using social media, brands have the chance to create a strong media
presence by interacting with customers online.

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Figure 4.1 Facebook Page
Facebook gives prospective customers a lot of access. Due to Facebook's
simplicity of use, adaptability, and low cost, the proponents will use the social media
network to sell and advertise our products.
Figure 4.2 Instagram Page
In the same way, Instagram is also an excellent engagement platform, so its
proponents also create an Instagram account to support the Facebook official page.
Through the use of these platforms, proponents are able to interact with our customers
and resellers to receive likes and share their feedback and comments.
Business Department
Figure 4.3 Tarpaulin
This proposed business will use tarpaulin to promote our product. This tarpaulin
is composed of the business name, slogan, and logo. It is as cost-effective, durable,
and effective as other promotional and advertising media.
COMPETITOR’S ANALYSIS
RKitchen Food Corporation

Business Department
Table 5.1 R Kitchen Food Corporation
Address: #0875 Ma. Cristina St. Puelay, Villasis, Pangasinan
City Distributor: Aurora, Batangas, Benguet, Bulacan, Cavite, Ilocos Norte, Ilocos
Sur, Isabela, Kalinga, La Union, Laguna, NCR, Nueva Ecija, Pampanga, Pangasinan,
Quezon Province, Rizal, Tarlac, Zambales International Seller: Canada, Japan, New
Zealand, Saudi Arabia, Taiwan, UAE, USA
RKitchen Foods Corporation was founded in 2019 by Ryan and Reese Regua. Their
hard work, strong social media presence, and strong customer engagement have kept
the company growing exponentially. RKitchen currently has over 280 distributors and
over 1,000 resellers. Rkitchen products are available on Shopee, Lazada, and at
selected supermarkets and groceries nationwide.
MQ Kitchen
Business Department
Table 5.2 MQ Kitchen
Address: Taytay, Rizal
City Distributor: Aurora, Bataan, Batangas, Cavite, Cagayan, Ilocos, Laguna, NCR,
Pampanga, Quezon Province, Rizal, Tarlac
MQ Kitchen or Master Queen Kitchen started with the two (2) famous TikTok
influencers/ entrepreneurs Derleen (also known as Sili Queen) and Lando (also known
as Master). MQ kitchen has now over thousands of distributors local and international.
SURVEY ANALYSIS
The pool's organizers wanted to gather crucial information from potential clients
so they could use it to guide important business decisions. 167 respondents was
chosen as the target number since it best represents the target market for the
proposed company.
Business Department
Figure 5.1 Age
The figure above shows the age rate of the respondents and out of 167
respondents, 43.7% or 73 range of age 36-55 years old, 42.5% or 71 range of age 18-
35 years old, and 7.2% or 12 each age range of 17 below and 56 above.
Figure 5.2 Occupation
The figure above shows the number of occupations by respondents. Out of 167
respondents, 38.3% or 64 are Employed for wages, 37.1% or 62 are Self-Employed,
23.4% or 39 are Students, and 1.2% or 2 are Others or not working.

Business Department
Figure above shows how frequently respondents consume ready-made or
canned foods. Out of 167 respondents, 39.5% or 66 of them consume Twice a week,
30.5% or 51 of them consume once a month, 29.3% or 49 of them consume once a
week, and 0.6% or 1 of them do not consume at all.
Figure 5.4 Question no. 2 in Survey Questionnaire (8oz)
Figure above shows how much respondents are willing to spend on ready-to-eat
products for 8.82 oz or 250 grams? Out of 167 respondents 74.9% or 125 willing to
spend with a price of 280 Pesos, 21% or 35 willing to spend with a price of 300 Pesos,
and 4.2 % or 7 are willing to buy for the price of 320 Pesos.
Business Department
Figure 5.5 Question number 2 in Survey Questionnaire (12 oz)
Figure above shows how much respondents are willing to spend on ready-to-eat
products for 12 oz or 340 grams. Out of 167 respondents, 74.3 % or 124 are willing to
spend with a price of 350 Pesos, 21% or 35 are willing to spend with a price of 380
Pesos, and 4.9% or 8 are willing to spend with a price of 400 Pesos.
Figure above shows which of the respondents prepare when buying food. Out of
167 respondents, 39.5% or 66 preferred buying foods both online and/or Physical
stores, 35.9% or 60 preferred buying foods online, and 24.6% or 41 preferred buying
foods on Physical stores.

Business Department
Figure above shows which of the following the respondents mostly use when
storing foods. Out of 167 respondents, 82.5% or 137 preferred storing on Mason Jar,
17.5% or 29 preferred Tin Can and 1 chose not to respond.
Figure above shows that if the respondent has tried foods that are stored in a
jar, and would they recommend it to others. 87% or have answered yes, they have
tried and yes, they will recommend it,
Rate the following categories, in your preference, you need for every meal. (5
being the highest, 1 being the lowest.)

Business Department
Figure 5.8 Question no. 6 in Survey Questionnaire (Rate Rice Meal)
Figure above shows that out of 167 respondents, 62.4% or 102 respondents
rate Rice Meals 5, 22.3% or 37 rates 3, 14.5% or 24 rates 4, 1.8% o 3 rates 2
Figure 5.9 Question no. 6 in Survey Question (Rate Viands)
Figure above shows that out of 167 respondents, 67.5% or 112 rates the Viands
5, 21.1% or 35 rates 4, 10.2% or 17 rates 3, and 1.2% or 2 rates 2.

Business Department
Figure 5.10 Question no. 6 in Survey Question (Rate Dessert)
Figure above shows out of 167 respondents, 36.6% or 60 rates Dessert 5,
31.7% or 52 rates 3, 14.6% or 24 rates 2, 14% or 23 rates 4, and 3% or 5 rates 1.
Figure 5.11 Question no. 6 in Survey Questionnaire (Rate Side Dishes)
Figure above shows out of 167 respondents, 34.5% or 57 rates Side Dishes 1,
28.5% or 47 rates 5, 15.8% or 26 rates 2, 17% or 28 rates 3, and 4.2% or 7 rates 4.

Business Department
CHAPTER III
TECHNICAL ASPECTS
PRODUCT DESCRIPTION
The proposed business design is to offer a variety of appetizers, sides, and
desserts preserved in a jar at an affordable price. The business will use a mason jar
because they are great for storing food since they are airtight and watertight, and aside
from that, they are safe because they will hold the product intact so it will not leach
chemicals into the food, even when heated. The product manufacturing location will be
at N. Guevarra St. Brgy. Zone II Dasmarinas Cavite. Standard sanitation procedures
will be strictly observed in our facility and are the main consideration in producing a
quality and safe product. The business does not have a physical store, so the products
will be available online to reach a wider customer base and will also be available in
retail shops.
FACILITIES
The facilities of Everything in a Jar are divided into two different areas. And
these are the cooking area, where the employees create the products, and the office
area, where all transactions are made. The reason for this is to ensure that the facility
is well organized and to help the employees become more comfortable and efficient.
Business Department
Figure 6.1 Floor Plan
Figure 6.2 Everything in a Jar (Top View)

Business Department
Figure 6.3 Everything in a Jar (Perspective View)
The Office Area
With an area measuring ninety square meters, this area can also be called the
transaction area because this is where customers and company employees do their
transactions. You can find the office on the left side of this area, where all transactions
are being made, and on the right side is the resting area, which is there to provide
comfort for employees so that they will not be too exhausted while doing their job.
Figure 6.5 Office Area

Business Department
The Cooking Area
Taking up most of the space of the building with one hundred and thirty square
meters, this area is a whole cooking area where the kitchen, Sanitation, and Storage
area are located. The left side is where the jars are being sanitized, ensuring that all
bacteria is terminated. The upper part is the kitchen; this is where the raw materials are
being handled and turned into a finished product. And on the lower part, that is where
the storage area is located. Finished products are being kept.
Figure 6.6 Cooking Area
Jar Sanitation/Storage Area
Just like the name suggests, this is where the jars are being sanitized. This is
one of the most crucial areas of this company because if it fails, all of the company’s
products may be contaminated, which could cost them a lot. It has vacuum sealing
machines to ensure that the jars are airtight and clean. Storage rack, that serves as
the storage of the jars.

Business Department
Figure 6.7 Jar Sanitation Area
The Resting Area
Located at the lower right of the building, the resting area is where employees
take a small break from time to time in order to not feel too exhausted and burned out.
This is where they chat and socialize with their colleagues to release them from mental
pressure. This ensures that employees are in their best shape and are fit enough to
work more efficiently. This area has lockers for the employees and two long benches.
Figure 6.8 Resting Area

Business Department
The Management Office Area
The Management Office Area is located at the lower left side of the building.
This is where the managers and cashiers are stationed. All transactions of the
company are carried out in this area. The area consists of two office tables, one for the
managers and one for the cashiers. Chairs, one for each employee in that is station in
the office and computers.
Figure 6.9 Management Office Area
The Comfort Rooms
There are two comfort rooms inside the building. The one in the cooking area
and the other one is in the Managing office area. Both are at the top right part of their
respective areas. The comfort room is just a small room that consists of toilet bowl and
sink that employees may use when they need.

Business Department
Figure 6.10 Kitchen Comfort Room
Figure 6.11 Management Office Area Comfort Room
OFFERED PRODUCTS
Adobong Manok
Adobong manok is a popular and delectable Filipino dish. It is a traditional stew
made with a combination of chicken, garlic, soy sauce, onions, bay leaves, and other
ingredients. Vinegar and salt will help to elevate acidity and sodium content, resulting
in potentially hazardous spoilage.
Spanish Style Sardines

Business Department
Spanish Style Sardines are a type of sardines in which the fish is slow cooked or
pressure cooked to achieve the desired ve the desired softness, and it is cooked with
oil and water with olive oil, bay leaves, and pickles to give it a taste. The fish is so
tender that you can eat the bone right off the bat.
Humba
Humba is another well-known Filipino dish. It's similar to adobo, but it's sweeter,
and it's made with black beans (fermented black beans), which makes it unique. This
dish is made with braised pork belly, soy sauce, vinegar, salt, and brown sugar.
Gourmet Bagoong
Bagoong is a paste made of fish or shrimp. And bear at least a couple of weeks
of saltfish or salt shrimp fermentation. The rich, powerful flavor of bagoong is well
known. It is a staple component in Filipino cuisine, appearing in dishes like "Pinakbet"
and "Binagoongan," and it pairs better with foods like "Kare-Kare." Additionally, it
makes a savory side dish.
Brownies
Brownies are dense baked goods with a chocolate taste that are usually cut into
little squares. To add a different flavor other than pure chocolate, brownies frequently
include additives like nuts or extracts. A brownie that's chewy and fudgy inside.
PRODUCT FLIERS
Business Department
Figure 7 Product Fliers
The figure above shows the product offered by the proposed business. Flyers
can assist our business in creating a favorable first impression, establishing a
connection with new prospects and target customers, and letting potential clients know
about our products offered in our business.
ESTIMATED OPERATIONAL CAPACITY AND TIME
The operational capacity of the business will depend on the demand of the
customer's order. The proponents compute the data analysis, and they get 17 orders a
day, depending on what variants of our product they ordered. This operational capacity
will  be tight in terms of producing since it was a processed food product for it not be
wasted.
Business Department
EQUIPMENT, FURNITURE, AND SUPPLIES
Making a list of the necessary goods, furnishings, and equipment is crucial, as
are your desires, before walking out the door to begin purchasing. This list ought to be
mentioned; it was included in the feasibility study, and as the company grows, it should
be updated and revised. The following is a list of the equipment, furniture, and supplies
that will be bought and used in the Everything in a Jar manufacturing business:
EVERYTHING IN A JAR KITCHEN EQUIPMENT

KITCHEN EQUIPMENT, TOOLS AND SUPPLIES
Item Quantity Unit Price Purchase
Gas Burner 1 31,500.00 31,500.00
Refrigerator 1 41,998.95 41,998.95
Rice Cooker / Warmer 1 9,448.95 9,448.95
Microwave 1 12,904.50 12,904.50
Water Boiler 1 4,620.00 4,620.00
Blender 1 5,670.00 5,670.00
Food Processor 1 2,992.50 2,992.50
Electronic Digital Scale 1 659.40 659.40
Dish Rack 1 4,515.00 4,515.00
Pot Set 1 15,750.00 15,750.00
Big Wok Set 1 10,500.00 10,500.00
EVERYTHING IN A JAR KITCHEN TOOLS
Pan Set 1 15,750.00 15,750.00
NON CONSUMABLES
Vacuum Sealing Machine Item
2
Quantity
834.75
Unit Price Purchase
1,669.50
Kitchen Mixer
Jar 11 25,198.95 10,500.00
10,500.00 25,198.95
Total Knife Set 1 3,360.00 183,177.75
3,360.00
Cutting Board 1 2,100.00 2,100.00
Bowl 1 11,128.95 11,128.95
Table 6.1 KitchenButter
Equipment
Knife 1 525.00 525.00
Cake Slicer 1 367.50 367.50
Cultery 1 1,783.95 1,783.95
Food Tray 5 204.75 1,023.75
Funnel 1 210.00 210.00
Grater 1 157.50 157.50
Ladle and Spatula Set 1 2,339.40 2,339.40
Measuring Cup Set 1 1,463.70 1,463.70
Sieve set 1 1,260.00 1,260.00
Whisk 1 262.50 262.50
Peeler 1 367.50 367.50
Salt and Pepper mill 1 1,346.10 1,346.10
Rolling Pin 1 306.60 306.60
Oven Gloves 20 157.50 3,150.00
Rubber Households Gloves 10 42.00 420.00
Cloth Gloves 10 26.25 262.50
Kitchen Towel Roll 20 36.75 735.00
Kitchen Towel Folded 30 52.50 1,575.00
Total 13,855.80
Business Department
Table 6.2 Kitchen Tools
EVERYTHING IN A JAR GARMETNS

Item Unit Cost No. of Units Total
EMPLOYEES UNIFORM (t-shirt)
200.00 8 1,600.00
EMPLOYEES UNIFORM (CHEF
250.00
COAT) 6 1,500.00
HAIR NET 50.00 20 1,000.00
HAI CAP 100.00 20 2,000.00
TOTAL (VAT INCLUSIVE) 6,100.00
Table 6.3 Garments
EVERYTHING IN A JAR GARMETNS

OFFICE EQUIPMENT Unit Cost No. of Units Total
COMPUTER SET 30,800.00 1 30,800.00
LAPTOP 22,000.00 1 22,000.00
SPLIT TYPE AIRCON 18,480.00 1 18,480.00
COMPRESSED AIR 16,720.00 1 16,720.00
FAX/ PRINTER WITH XEROX MACHINE 17,600.00 1 17,600.00
TOTAL (VAT INCLUSIVE) 105,600.00
Business Department
Table 6.4 Office Equipment
EVERYTHING IN A JAR OFFICE SUPPLIES

Item Quantity Unit Price Purchase
Bond Paper A4 (Per Rim) 1 177.45 177.45
Bond Paper Short (Per Rim) 1 200.55 200.55
Bond Paper Long (Per Rim) 1 231.00 231.00
Stapler No. 35 1 157.50 157.50
Staplewire No. 35 (Box) 1 126.00 126.00
Paper Clip (1 Box) 1 36.75 36.75
Marker (1Box) 1 273.00 273.00
Ballpen (1 Box) 1 168.00 168.00
Scissor 2 21.00 42.00
Folder (1 Set/Pack) 1 420.00 420.00
Storage Box 5 210.00 1,050.00
Envelopes (1 Pack) 1 315.00 315.00
Spin Type map 2 840.00 1,680.00
Vacuum Cleaner 1 3,990.00 3,990.00
Plastic Gloves(5x10) 30 26.25 787.50
Rubber Household Gloves 30 47.25 1,417.50
Apron 20 14.70 294.00
Hairnet 10 15.75 157.50
Hair cap 10 36.75 367.50
Sponge 10 10.50 105.00
Liquid Detergent (1 Gallon) 1 367.50 367.50
Dissenfectant machine/ CB 1 5,775.00 5,775.00
Total 18,138.75 Table
6.5 Office Supplies
UTILITIES
EVERYTHING IN A UTLITIES
MONTHLY COST Total
ELECTRICITY 15,000.00 180,000.00
WATER 3,000.00 36,000.00
LPG 10,000.00 120,000.00
INTERNET 2,000.00 24,000.00
TOTAL 360,000.00
Business Department
Table 6.7 Utilities
UNIFORM
In wearing uniform both individuals and employers can profit from wearing
uniforms at work in a number of ways. They enhance customer interactions, safeguard
employees, serve as walking ads, and foster unity in addition to saving time and
money. In our business, wearing a uniform is needed both for hygienic reasons and for
employee identification. Employees are expected to wear their uniforms both inside
and outside the building. Our uniform design will not be changed in a few years to allow
customers to become familiar with and appreciate the design.

Business Department
Figure 8.1 Employee’s Uniform
Figure 8.2 Production Uniform

Business Department
Figure 8.3 Apron
EMPLOYEES ID
Figure 9 Employees ID
IDs represent a unique individual, as well as their personal details and other
important business information. They can also be used to limit access to specific areas.
The business employee IDs are intended to be visible and displayed throughout the
workday.
VICINITY MAP
Business The plant location shall be located at Guevarra Street fronting Celtic
Clouds and beside Ventoleros Pizza and Pasta in Zone II Dasmariñas City, Cavite.
Below is the location of the proposed business.

Business Department
Figure 10 Vicinity Map
DAILY
OPERATIONS FLOW
CHART
Business Department
Figure 11.1 Flow Chart of Daily Operation in Production

Business Department
RETAIL FLOW CHART
Figure 11.2 Flow Chart of Retail Orders

Business Department
The flow chart for operations and purchases is shown in the above figure. We
will start the business by buying the raw ingredients needed to make the product.
Then, in order to maintain the high quality of our products, we separate the inferior
ingredients. Then we'll move on to pre-preparation, where we'll sanitize tools and wash
and slice additional components, and then we'll be ready to cook our product. After it
cools, it's ready to pack and put in a mason jar. Lastly, store it and have it ready to
deliver to customers. To begin the purchasing process, make sure that you login and
register on the platform that you intend to use. Then, using the search button, find the
product you want to buy, then click the buy button, then proceed to the payment
section, decide whether you want to pay for the product online or with cash on delivery,
and finally, place your order. After that, you must wait until your order is ready for
delivery before viewing the delivery process to get an update on your purchases until
your order is successfully delivered.
The proponents were confident that these flowcharts would benefit both the
customers and the business. and to take control of the business processes to ensure
that we are meeting the needs and ensuring the satisfaction of our customers. It is also
a valuable tool for process improvement in the business.
WASTE DISPOSAL REQUIREMENT
Waste disposal means removing, discarding, recycling, or destroying unwanted
material called waste that is produced from agriculture, domestic use, or industrial
products. Following the correct methods for waste disposal will ensure less pollution
and fewer hazards for the environment. Proper waste management is necessary, with
Business Department
steps involving proper collection of waste and scientific treatments that may contribute
less to water pollution, soil pollution, and air pollution. (vendatu.com 2023)
Everything in a Jar decided to implement the solid waste management protocol,
in which they segregate four types of waste. These are the types: non-biodegradable,
biodegradable, recyclable, and sharps or broken glass. They ensure to provide
separate trash bins for each type of waste.
These trashes are then collected by the Dasmariñas City Waste Management
on a weekly scheduled basis. Harmful chemicals, such as used oil, are to be disposed
of through the sewer filtration management, which is required by the Department of
Environment and Natural Resources (DENR). The business will ensure the proper
disposal of these hazardous wastes to avoid any chemical contamination of the natural
environment.
Business Department
CHAPTER IV
FINANCIAL ASPECT
FINANCIAL ASSUMPTIONS
1. Sales is projected to increase by 5% every year same with inventories.
2. Permits and Licenses, particularly Business permit, will increase depending on
the percentage increase in sales.
3. Utilities expense will increase by 2% every year to account for inflation.
4. Salaries and wages will increase by 2%, annually, aside from the manager's
salary.
5. Kitchen and store supplies will increase by 2% every year.
6. Managing partner should receive 10,000 monthly salaries for managing the
business.
7. Repairs and maintenance will remain constant.
8. Employees uniform should be replaced every 2 years.
9. The company is a BMBE registered entity which means they enjoy the benefit of
tax exemption.
10. Everything in a Jar should maintain an inventory equivalent to 10 days demand,
this includes 3 days allowance for the lead time.
11. Salaries cut off is 24-08 and 09-23, which will be paid on the 15th of the month
and 30th of the month

Business Department
12. Percentage tax payable is computed based on the tax payable as of the 4th qtr
of the current year (Sales is assumed to be spread out evenly throughout the
year)
13. Profit sharing should be done annually.
EVERYTHING IN A JAR
PROJECTED STATEMENT OF INCOME
FOR THE COMPARATIVE YEARS ENDED 2023-2027
NOTES 2023 2024 2025 2026 2027
Sales 12,126,820.15 12,733,161.16 13,369,819.22 14,038,310.18 14,740,225.68
Cost of Sales - Materials Note 5 (8,127,784.46) (8,534,173.68) (8,960,882.36) (9,408,926.48) (9,879,372.80)

Cost of Sales - Labor Note 6 (741,000.00) (755,820.00) (770,936.40) (786,355.13) (809,945.78)
Total Cost of Sales (8,868,784.46) (9,289,993.68) (9,731,818.76) (10,195,281.61) (10,689,318.59)
Gross Profit 3,258,035.69 3,443,167.48 3,638,000.45 3,843,028.57 4,050,907.10
Permits, Taxes & Licenses (15,150.00) (7,800.00) (8,115.00) (8,445.75) (8,445.75)

Utilities Expense (360,000.00) (367,200.00) (374,544.00) (382,034.88) (389,675.58)
Advertising Expense (6,500.00) - - - -
SSS, PHIC HDMF Expense (190,459.92) (195,447.41) (200,291.16) (204,023.38) (204,824.06)
Salary and Wages (1,516,304.00) (1,544,230.08) (1,572,714.68) (1,601,768.98) (1,631,404.35)
Repairs and Maintenance (15,000.00) (15,000.00) (15,000.00) (15,000.00) (15,000.00)
Store Supplies - Consumables (18,138.75) (18,501.53) (18,871.56) (19,248.99) (19,633.97)
Uniform Expense (6,100.00) - (6,100.00) - (6,100.00)
Depreciation Expense (60,517.56) (60,517.56) (60,517.56) (60,517.56) (60,517.56)
Percentage Tax Expense (121,268.20) (127,331.61) (133,698.19) (140,383.10) (147,402.26)
Administrative Expenses: Note 7 (2,309,438.43) (2,336,028.19) (2,389,852.15) (2,431,422.63) (2,483,003.53)
Net Income 948,597.26 1,107,139.29 1,248,148.30 1,411,605.93 1,567,903.57

Income Tax Expense (189,719.45) (221,427.86) (249,629.66) (282,321.19) (313,580.71)
Net Income After Tax 758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
Business Department
Schedule 2.1 Projected Income Statement
Schedule 2.2 Projected Statement of Financial Position
EVERYTHING IN A JAR
PROJECTED STATEMENT OF PARTNERS' EQUITY
2023 Besinga Cherriguine Galot Gascon Total

Beginning Balance 800,000.00 800,000.00 800,000.00 800,000.00 300,000.00
Add: Share in Net Income 189,719.45 189,719.45 189,719.45 189,719.45 758,877.81
Total 989,719.45 989,719.45 989,719.45 989,719.45 3,958,877.81
Less: Withdrawal 189,719.45 189,719.45 189,719.45 189,719.45 758,877.81
Ending Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00

Beginning Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00
Total 1,021,427.86 1,021,427.86 1,021,427.86 1,021,427.86 4,085,711.43
Less: Withdrawal 221,427.86 221,427.86 221,427.86 221,427.86 885,711.43
Ending Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00

Beginning Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00
EVERYTHING IN A JAR
PROJECTED STATEMENT OF FINANCIAL POSITION
Total 1,049,629.66 1,049,629.66 1,049,629.66 1,049,629.66 4,198,518.64
Less: Withdrawal 249,629.66 249,629.66 249,629.66 249,629.66 998,518.64
Ending Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00
NOTES 2023 2024 2025 2026 2027
ASSETS
CURRENT ASSETS
Cash 2026 Besinga Cherriguine Galot 3,820,529.59
3,746,606.22 Gascon
3,892,636.66 Total 4,041,783.43
3,968,299.57
Land Beginning Balance 800,000.00 800,000.00 1,500,000.00 800,000.00
1,500,000.00 800,000.00 1,500,000.00 3,200,000.00
1,500,000.00 1,500,000.00
Inventories
Add: Share in Net Income 282,321.19 Note 1 282,321.19(2,055,242.48) 282,321.19
(2,036,087.84) 282,321.19 (1,994,857.47)1,129,284.75
(2,015,975.46) (1,972,683.57)
TOTAL Total 1,082,321.19 1,082,321.19 3,191,363.74 1,082,321.19
3,284,441.75 1,082,321.19 3,473,442.10 4,329,284.75
3,376,661.20 3,569,099.86
Less: Withdrawal 282,321.19 282,321.19 282,321.19 282,321.19 1,129,284.75
NON-CURRENT
EndingASSETS
Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00
Motorcycle Note 2 202,800.00 202,800.00 202,800.00 202,800.00 202,800.00
Accumulated Depreciation - Motorcycle Note 2 (40,560.00) (81,120.00) (121,680.00) (162,240.00) (202,800.00)
Kitchen 2027
tools & Equipment Besinga NoteCherriguine
2 183,177.75
Galot 183,177.75 183,177.75
Gascon 183,177.75
Total 183,177.75
Accumulated Depreciation - Kitchen Equipment Note 2 (19,957.56) (39,915.12) (59,872.68) (79,830.24)3,200,000.00
(99,787.80)
Beginning Balance 800,000.00 800,000.00 800,000.00 800,000.00
TOTAL
Add: Share in Net Income 313,580.71 313,580.71 325,460.19 313,580.71
264,942.63 204,425.07
313,580.71 143,907.51 83,389.95
1,254,322.86
Total 1,113,580.71 1,113,580.71 1,113,580.71 1,113,580.71 4,454,322.86
TOTAL ASSETS 3,516,823.93 3,549,384.38 3,581,086.27 3,617,349.61 3,652,489.81
Less: Withdrawal 313,580.71 313,580.71 313,580.71 313,580.71 1,254,322.86
Ending Balance 800,000.00 800,000.00 800,000.00 800,000.00 3,200,000.00
LIABILITIES
Accrued Salaries Note 3 83,308.20 87,286.72 89,111.25 90,925.41 92,962.28
SSS, PHIC, HDMF Payable Note 4 13,479.22 8,836.90 8,920.81 9,007.23 9,096.25
Percentage Tax Payable 30,317.05 31,832.90 33,424.55 35,095.78 36,850.56
Income Tax Payable 189,719.45 221,427.86 249,629.66 282,321.19 313,580.71
TOTAL 316,823.93 349,384.38 381,086.27 417,349.61 452,489.81
PARTNER'S EQUITY
Besinga, Capital scpe 800,000.00 800,000.00 800,000.00 800,000.00 800,000.00
Cherriguine, Capital scpe 800,000.00 800,000.00 800,000.00 800,000.00 800,000.00
Galot, Capital scpe 800,000.00 800,000.00 800,000.00 800,000.00 800,000.00
Gascon, Capital scpe 800,000.00 800,000.00 800,000.00 800,000.00 800,000.00
TOTAL 3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00
TOTAL LIABILITIES AND PARTNERS EQUITY 3,516,823.93 3,549,384.38 3,581,086.27 3,617,349.61 3,652,489.81
Business Department
Schedule 2.3 Projected Statement of Partner’s Equity

EVERYTHING IN A JAR
PROJECTED STATEMENT OF CASH FLOWS
2023 2024 2025 2026 2027

Cash Flow from Operating Activities
Net Income from operations 758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
Add: Depreciation Expense 60,517.56 60,517.56 60,517.56 60,517.56 60,517.56
Income before Depreciation 819,395.37 946,228.99 1,059,036.20 1,189,802.31 1,314,840.42
(Increase) Decrease in Assets:

Inventories 2,055,242.48 (19,154.64) (20,112.38) (21,117.99) (22,173.89)
Increase (Decrease) in Liabilities:

ACCRUED SALARIES 83,308.20 3,978.51 1,824.53 1,814.16 2,036.87
SSS, PHIC HDMF PAYABLE 13,479.22 (4,642.32) 83.91 86.42 89.02
PERCENTAGE TAX PAYABLE 30,317.05 1,515.85 1,591.65 1,671.23 1,754.79
INCOME TAX PAYABLE 189,719.45 31,708.41 28,201.80 32,691.53 31,259.53
Cash Flow from Operating Activities 3,191,461.78 959,634.81 1,070,625.72 1,204,947.65 1,327,806.72
Cash Flow from Investing Activities

LAND (1,500,000.00)
JEEPNEY (202,800.00) - - - -
KITCHEN TOOLS & EQUIPMENT (183,177.75) - - - -
Cash Flow from Investing Activities (1,885,977.75) - - - -
Cash Flows from Financing Activities

Investment of Owners 3,200,000.00 -
Withdrawal of Partners (758,877.81) (885,711.43) (998,518.64) (1,129,284.75) (1,254,322.86)
Cash Flows from Financing Activities 2,441,122.19 (885,711.43) (998,518.64) (1,129,284.75) (1,254,322.86)
NET INCREASE IN CASH 3,746,606.22 73,923.37 72,107.07 75,662.90 73,483.87

Add: Cash Beginning - 3,746,606.22 3,820,529.59 3,892,636.66 3,968,299.57
Cash Balance: Ending 3,746,606.22 3,820,529.59 3,892,636.66 3,968,299.57 4,041,783.43
Schedule 2.4 Projected Statement of Cash Flows

Business Department
NOTES TO FINANCIAL STATEMENT
NOTE 1 - INVENTORIES
RAW MATERIALS 2022 2024 2025 2026 2027

ONION 5,000.00 5,250.00 5,512.50 5,788.13 6,077.53
GARLIC 1,857.14 1,950.00 2,047.50 2,149.88 2,257.37
CANOLA OIL 5,357.14 5,625.00 5,906.25 6,201.56 6,511.64
SHRIMP PASTE 3,571.43 3,750.00 3,937.50 4,134.38 4,341.09
SOY SAUCE 1,428.57 1,500.00 1,575.00 1,653.75 1,736.44
VINEGAR 1,285.71 1,350.00 1,417.50 1,488.38 1,562.79
SUGAR 3,071.43 3,225.00 3,386.25 3,555.56 3,733.34
LAUREL LEAVES 142.86 150.00 157.50 165.38 173.64
PICKLES 857.14 900.00 945.00 992.25 1,041.86
PEPPER CORNS 214.29 225.00 236.25 248.06 260.47
SALT 214.29 225.00 236.25 248.06 260.47
CHILLIS 557.14 585.00 614.25 644.96 677.21
CHICKEN 6,428.57 6,750.00 7,087.50 7,441.88 7,813.97
PORK 12,000.00 12,600.00 13,230.00 13,891.50 14,586.08
FISH 5,428.57 5,700.00 5,985.00 6,284.25 6,598.46
SHRIMP 4,285.71 4,500.00 4,725.00 4,961.25 5,209.31
EGGS 1,785.71 1,875.00 1,968.75 2,067.19 2,170.55
COCOA POWDER 2,785.71 2,925.00 3,071.25 3,224.81 3,386.05
VANILLA EXTRACT 107.14 112.50 118.13 124.03 130.23
MASON JARS 321,428.57 337,500.00 354,375.00 372,093.75 390,698.44
PAPER BAG FOR TAKEOUT 1,428.57 1,500.00 1,575.00 1,653.75 1,736.44
TISSUE 1,285.71 1,350.00 1,417.50 1,488.38 1,562.79
TAKE OUT PLASTIC BAG 2,571.43 2,700.00 2,835.00 2,976.75 3,125.59
383,092.86 402,247.50 422,359.88 443,477.87 465,651.76
Schedule 3.1 Inventories

4 2025 2026 2027
0 1,366.40 1,349.60 1,332.80
0 976.00 964.00 952.00
0 9,760.00 9,640.00 9,520.00
0 3,617.60 3,526.40 3,435.20
0 5,236.00 5,104.00 4,972.00
0 5,167.00 4,951.00 4,735.00 NOTE 2 - DEPRECIATION
KITCHEN EQUIPMENT UNIT COST NO. OF LIMITS AMOUNT INPUT TAX (12%) NET AMOUNT EUL (YEARS) ANNUAL DEPRICIATION 2023 2024 2025 2026 2027
0 26,123.00 25,535.00 24,947.00
9 215.99 215.99 215.99 GAS BURNER 31,500.00 1.00 31,500.00 3,780.00 27,720.00 10 3,150.00 31,500.00 28,350.00 25,200.00 22,050.00 18,900.00
1 25,907.01 25,319.01 24,731.01 REFRIGIRATOR 41,998.95 1.00 41,998.95 5,039.87 36,959.08 10 4,199.90 41,998.95 37,799.06 33,599.16 29,399.27 25,199.37
RICE COOKER/ WARMER 9,448.95 1.00 9,448.95 1,133.87 8,315.08 5 1,889.79 9,448.95 7,559.16 5,669.37 3,779.58 1,889.79
MICROWAVE 12,904.50 1.00 12,904.50 1,548.54 11,355.96 10 1,290.45 12,904.50 11,614.05 10,323.60 9,033.15 7,742.70
WATER BOILER 4,620.00 1.00 4,620.00 554.40 4,065.60 5 924.00 4,620.00 3,696.00 2,772.00 1,848.00 924.00
BLENDER 5,670.00 1.00 5,670.00 680.40 4,989.60 10 567.00 5,670.00 5,103.00 4,536.00 3,969.00 3,402.00
FOOD PROCESOR 2,992.50 1.00 2,992.50 359.10 2,633.40 10 299.25 2,992.50 2,693.25 2,394.00 2,094.75 1,795.50
EKECTRONIC DIGITAL SCALE 659.40 1.00 659.40 79.13 580.27 5 131.88 659.40 527.52 395.64 263.76 131.88
24 2025 2026 2027 DISH RACK 4,515.00 1.00 4,515.00 541.80 3,973.20 10 451.50 4,515.00 4,063.50 3,612.00 3,160.50 2,709.00
0 20,280.00 - 20,280.00 - 60,840.00 POT SET 15,750.00 1.00 15,750.00 1,890.00 13,860.00 10 1,575.00 15,750.00 14,175.00 12,600.00 11,025.00 9,450.00
0 20,280.00 - 20,280.00 - 60,840.00 BIG WOK SET 10,500.00 1.00 10,500.00 1,260.00 9,240.00 10 1,050.00 10,500.00 9,450.00 8,400.00 7,350.00 6,300.00
PAN SET 15,750.00 1.00 15,750.00 1,890.00 13,860.00 10 1,575.00 15,750.00 14,175.00 12,600.00 11,025.00 9,450.00
0 16,000.00 16,000.00 16,000.00
Business Department
VACUUM SEALING MACHINE 834.75 2.00 1,669.50 200.34 1,469.16 5 333.90 1,669.50 1,335.60 1,001.70 667.80 333.90
0 4,280.00 (36,280.00) (76,840.00) KITCHEN MIXER 25,198.95 1.00 25,198.95 3,023.87 22,175.08 10 2,519.90 25,198.95 22,679.06 20,159.16 17,639.27 15,119.37
TOTAL COST 19,957.56 183,177.75 163,220.19 143,262.63 123,305.07 103,347.51
LESS: ACCUMULATED DEPRECIATION 19,007.20 19,007.20 19,007.20 19,007.20 19,007.20
Schedule 3.2 Depreciation (Kitchen Equipment)

CARRYING AMOUNT 183,177.75 21,981.33 161,196.42 164,170.55 144,212.99 124,255.43 104,297.87 84,340.31
FURNITURE AND FIXTURE UNIT COST NO. OF LIMITS AMOUNT INPUT TAX (12%) NET AMOUNT EUL (YEARS) ANNUAL DEPRICIATION 2023
OFFICE TABLE 700.00 2.00 1,400.00 168.00 1,232.00 10 16.80 1,400.00
OFFICE CHAIR 500.00 2.00 1,000.00 120.00 880.00 10 12.00 1,000.00
Accrued Salaries
FILING CABINET 5,000.00 2.00 10,000.00 1,200.00 8,800.00 10 120.00 10,000.00
VACUUM CLEANER 3,800.00 1.00 3,800.00 456.00 3,344.00 5 91.20 3,800.00
Note 3 - Accrued Salaries
PRODUCTION/PURCHASING
DISENFECTANT MACHINE 5,500.00 1.00 5,500.00 660.00 4,840.00 5 132.00 5,500.00
KITCHEN TABLE 6,000.00 3.00 18,000.00 2,160.00 15,840.00 10 216.00 5,599.00
TOTAL COST 39,700.00 4,764.00 34,936.00 50 588.00 27,299.00 2
LESS: ACCUMULATED DEPRECIATION 215.99
CARRYING AMOUNT 27,083.01 2
Monthly Salaries
57,000.00
57,000.00
20,827.05
20,827.05
2023
MOTORCYCLE UNIT COST NO. OF LIMITS AMOUNT INPUT TAX (12%) NET AMOUNT EUL (YEARS) ANNUAL DEPRICIATION 2023
MOTOCYCLE 101,400.00 2.00 202,800.00 24,336.00 178,464.00 5 40,560.00 101,400.00
21,821.68
21,821.68
2024
TOTAL COST 202,800.00 24,336.00 178,464.00 5 40,560.00 101,400.00
LESS: ACCUMULATED DEPRECIATION 16,000.00
Business Department
CARRYING AMOUNT 85,400.00 4
22,277.81
22,277.81
2025
22,731.35
22,731.35
2026
23,240.57
23,240.57
2027
Business Department
Schedule 3.5 Accrued Salaries
Note 4 - SSS, PHIC HDMF PAYABLE

SSS, PHIC HDMF PAYABLE 2023 2024 2025 2026 2027
PRODUCTION/PURCHASING
SSS 3,800.00 3,800.00 3,990.00 3,990.00 3,990.00
PHIC 888.32 1,006.74 1,026.87 1,047.41 1,047.41
HDMF 1,184.40 1,184.40 1,208.09 1,232.25 1,256.89
5,872.72 5,991.14 6,224.96 6,269.66 6,294.31
Schedule 3.6 SSS, PHIC, HDMF PAYABLE

Note 5 - COST OF SALES - MATERIALS
COST OF SALES - MATERIALS 2023 2024 2025 2026 2027
BEGINNING INVENTORY - - 2,055,242.48 - 2,036,087.84 - 2,015,975.46 - 1,994,857.47
PURCHASES 6,072,541.98 8,553,328.32 8,980,994.74 9,430,044.47 9,901,546.70
GOODS AVAILABLE FOR SALE 6,072,541.98 6,498,085.84 6,944,906.90 7,414,069.01 7,906,689.23
ENDING INVENTORY - 2,055,242.48 - 2,036,087.84 - 2,015,975.46 - 1,994,857.47 - 1,972,683.57
COST OF SALES - MATERIALS 8,127,784.46 8,534,173.68 8,960,882.36 9,408,926.48 9,879,372.80
Schedule 3.7 Cost of Sales – Materials
Note 6 - COST OF SALES - LABOR

COST OF SALES - LABOR Monthly Salaries 2023 2024 2025 2026 2027
PRODUCTION/PURCHASING 57,000.00 741,000.00 755,820.00 770,936.40 786,355.13 802,082.23
741,000.00 755,820.00 770,936.40 786,355.13 802,082.23
Schedule 3.8 Cost of Sales - Labor

Note 7 - ADMINISTRATIVE EXPENSES
ADMINISTRATIVE EXPENSES 2023 2024 2025 2026 2027
PERMITS, TAXES & LICENSES 15,150.00 7,800.00 8,115.00 8,445.75 8,445.75
UTILITIES EXPENSE 360,000.00 367,200.00 374,544.00 382,034.88 389,675.58
ADVERTISING EXPENSE 6,500.00 - - - -
SSS, PHIC HDMF EXPENSE 190,459.92 195,447.41 200,291.16 204,023.38 204,824.06
SALARY AND WAGES 1,516,304.00 1,544,230.08 1,572,714.68 1,601,768.98 1,631,404.35
REPAIRS AND MAINTENANCE 15,000.00 15,000.00 15,000.00 15,000.00 15,000.00
STORE SUPPLIES - CONSUMABLES 18,138.75 18,501.53 18,871.56 19,248.99 19,633.97
UNIFORM EXPENSE 6,100.00 - 6,100.00 - 6,100.00
DEPRECIATION EXPENSE 60,517.56 60,517.56 60,517.56 60,517.56 60,517.56
PERCENTAGE TAX EXPENSE 121,268.20 127,331.61 133,698.19 140,383.10 147,402.26
2,309,438.43 2,336,028.19 2,389,852.15 2,431,422.63 2,483,003.53
Schedule 3.9 Administrative Expenses

Business Department
SCHEDULE 1 - CAPITAL APPILICATION

EVERYTHING IN A JAR
SCHEDULE OF CAPITAL APPILICATION
PRE- OPERATING EXPENSES
FEASIBILITY STUDY 10,000.00
PERMIT, TAXES AND LICENSES 15,150.00
ELECTRICAL INSTALLATION 15,000.00
WATER INSTALLATION 3,000.00
TELEPHONE AND INTERNET INSTALLATION 1,500.00
ADVERTISING EXPENSE 5,000.00
GARMENTS 6,100.00 55,750.00
CAPITAL EXPENDITURE
KITCHEN EQUIPMENTS 183,177.75
FURNITURE AND FIXTURE 39,700.00
OFFICE EQUIPMENT 130,000.00
RETAIL INVENTORY 383,092.86
OFFICE SUPPLIES 18,138.75
SANITARY SUPPLIES 44,644.95
LAND 1,500,000.00 2,298,754.31
TOTAL CAPITAL REQUIREMENT 2,354,504.31
LESS: INITIAL CAPITAL CONTRIBUTION 3,200,000.00
CASH IN BANK 845,495.69
Schedule 3.10 Initial Capital
PROJECTED SALES FOR PRODUCTS OFFERED

PRODUCTS NUMBER OF CUSTOMERS PRICE SALES IN 2023 SALES IN 2024 SALES IN 2025 SALES IN 2026 SALES IN 2027
8.82 oz or 250 grams
ADOBONG MANOK 5,160.35 270.00 1,393,294.23 1,462,958.94 1,536,106.89 1,612,912.23 1,693,557.84
SPANISH STYLE SARDINES 5,160.35 270.00 1,393,294.23 1,462,958.94 1,536,106.89 1,612,912.23 1,693,557.84
HUMBA 5,160.35 270.00 1,393,294.23 1,462,958.94 1,536,106.89 1,612,912.23 1,693,557.84
GOURMET BAGOONG 2,580.17 230.00 593,440.14 623,112.14 654,267.75 686,981.14 721,330.19
BROWNIES PROFITABILITY RATIOS 2,580.17 230.00 593,440.14 623,112.14 654,267.75 686,981.14 721,330.19
Operating Profit Margin
Profit before taxes and interest / Sales
12 oz or 340 grams 2023 2024 2025 2026 2027 AVERAGE
948,597.26 1,107,139.29 1,248,148.30 1,411,605.93 1,567,903.57
ADOBONG MANOK 5,160.35
12,126,820.15 12,733,161.16 13,369,819.22 340.00 1,754,518.66 1,842,244.59
14,038,310.18 1,934,356.82 2,031,074.66
14,740,225.68 2,132,628.40
7.82% 8.69% 9.34% 10.06% 10.64%
SPANISH STYLE SARDINES 5,160.35 340.00 1,754,518.66 1,842,244.59 1,934,356.82 9.31%
2,031,074.66 2,132,628.40
HUMBA 5,160.35 340.00 1,754,518.66 1,842,244.59 1,934,356.82 2,031,074.66 2,132,628.40
GOURMET BAGOONG Net Profit Margin 2,580.17 290.00 748,250.61 785,663.14 824,946.29 866,193.61 909,503.29
Profit after taxes / Sales
BROWNIES 2023 2,580.17
2024 290.00
2025 748,250.612026 785,663.14 2027 824,946.29AVERAGE 866,193.61 909,503.29
758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
TOTAL 12,126,820.15 12,733,161.16 12,126,820.15
13,369,819.22 12,733,161.16
14,038,310.18 13,369,819.22 14,038,310.18
14,740,225.68 14,740,225.68
6.26% 6.96% 7.47% 8.04% 8.51% 7.45%
Schedule 3.10 Projected Sales for Products Offered
Return on Assets
Profit after taxes / Total Assets
2023 2024 2025 2026 2027 AVERAGE
758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
3,516,823.93 3,549,384.38 3,581,086.27 3,617,349.61 3,652,489.81
21.58% 24.95% 27.88% 31.22% 34.34% 28.00%
Return on Equities
Profit after taxes / Total Partners Equity
2023 2024 2025 2026 2027 AVERAGE
758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00
23.71% 27.68% 31.20% 35.29% 39.20% 31.42%
Business Department
Schedule 4.1 Profitability Ratio
 Operating Profit Margin – The average operating profit margin of Everything in
a Jar is 9.31%. It represents how efficiently a company is able to generate profit
through its core operations.
 Net Profit Margin – The average net profit margin of Everything in a Jar is
7.45%, this reflects how the business can convert a revenue into profit.
 Return on Assets – The entity enjoyed 28% returns in the usage of its assets to
generate profit.
 Return on Equities – The entity enjoyed 31.42% returns to the partner's
investments.
Business Department
LIQUIDITY RATIOS
Current Ratio
Current Assets / Current Liabilities
2023 2024 2025 2026 2027 AVERAGE
3,191,363.74 3,284,441.75 3,376,661.20 3,473,442.10 3,569,099.86
316,823.93 349,384.38 381,086.27 417,349.61 452,489.81
10.07 9.40 8.86 8.32 7.89 8.91
Quick Ratio
Quick Assets / Current Liabilities
2023 2024 2025 2026 2027 AVERAGE
3,746,606.22 3,820,529.59 3,892,636.66 3,968,299.57 4,041,783.43
316,823.93 349,384.38 381,086.27 417,349.61 452,489.81
1.00 10.94 10.21 9.51 8.93 8.12
Working Capital
Current Assets - Current Liabilities
2023 2024 2025 2026 2027 AVERAGE
3,191,363.74 3,284,441.75 3,376,661.20 3,473,442.10 3,569,099.86
(316,823.93) (349,384.38) (381,086.27) (417,349.61) (452,489.81) 2,995,574.93
2,874,539.81 2,935,057.37 2,995,574.93 3,056,092.49 3,116,610.05
Schedule 4.2 Liquidity Ratio
 Current Ratio – The average current ratio is 8.91, this reflects the company's
ability cover the current assets liabilities using the current assets.
 Quick Ratio – the average quick ratio of Everything in a Jar is 8.12. This shows
how the company’s quick assets be readily available to be converted into cash
to cover up current liabilities.
 Working Capital – It is the sum of current assets that remain after current
liabilities have been settled. The average working capital for the business is
P2,995,574.93, which shows that it has adequate money to carry on with
business as usual.
LEVERAGE RATIOS
Debt to Asset Ratio

Total Liabilities / Total Assets
2023 2024 2025 2026 2027 AVERAGE
316,823.93 349,384.38 381,086.27 417,349.61 452,489.81
3,516,823.93 3,549,384.38 3,581,086.27 3,617,349.61 3,652,489.81
9.01% 9.84% 10.64% 11.54% 12.39% 10.68%
Debt to Equity Ratio

Total Liabilities / Total Partners Equity
2023 2024 2025 2026 2027 AVERAGE
316,823.93 349,384.38 381,086.27 417,349.61 452,489.81
3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00 3,200,000.00 12%
9.90% 10.92% 11.91% 13.04% 14.14%
Business Department
Schedule 4.3 Leverage Ratio
 Debt to Asset Ratio – Everything in a Jar has an average debt to asset ratio of
10.68%. This measures the amount of assets altogether that are financed by
creditors rather than investors.
 Debt to Equity Ratio – Everything in a Jar has an average debt to asset ratio of
12%. Accordingly, there are P0.12 worth of debt for every P1 worth of equity.
RETURN ON INVESTMENT
Return on Investment
Net Income / Investment Cost
2023 2024 2025 2026 2027 AVERAGE
758,877.81 885,711.43 998,518.64 1,129,284.75 1,254,322.86
3,200,000 3,200,000 3,200,000 3,200,000 3,200,000 31.42%
23.71% 27.68% 31.20% 35.29% 39.20%
Schedule 4.4 Return on Investment
 Return on Investment – Everything in a Jar's average return on investment is
31.42%, demonstrating the effectiveness of investing.
CHAPTER V
SOCIO-ECONOMIC ASPECT
Socio-Economic Benefits
Business Department
The main concern of establishing Everything in a Jar, aside from
generating income, is to open up opportunities for employment and to help other local
raw producers. The possibility of offering low-cost and efficient products that are readily
accessible yet are mouth-watering is something that the proponents have been looking
for. With this, we can be able to maximize the potential of cost-efficient production but
high-quality products and use it as an edge against our competitors as well as bring
opportunities to the community by future reseller’s program which will help in long term
source of income.
Contribution to the Society and the Community
As a proposed business located in an urban area that is largely populated
by our target markets, it is safe to assume that our objective of helping them in terms of
efficiency will be highly attainable. At the height of the pandemic, people have
experienced problems with food security and are having a hard time looking for a
source of income. With the establishment of Everything in a Jar, it will open doors for
new source of income and quality products but are budget friendly.
           Even up to this day that people have already adjusted with the pandemic,
we still are facing issues regarding how or where to source products- even raw, that
will suit our budget yet we can still assure its quality. The proposed business,
Everything in a Jar, will offer various products, from appetizers to side dishes and
desserts. These products are foreseen to be a staple in every household as it will tick
all the boxes for everyone’s checklist with regards to what is an ideal canned goods
are. based on the research, specifically with the survey and the projected demand. All
Business Department
our products will be fast-moving. This means that our consumers can only expect fresh
produce that will last longer than usual as the process of producing it requires skills
and mastery that the staff will be trained in. The proponents have sourced local farms
and dealers to get the lowest cost possible without compromising quality.
   Products that are to be offered are surely close to everyone’s heart and
mostly are being craved of. These products are close to every Filipino's heart as they
reflect our customs and traditions because we value our food a lot and the history
behind it. Our society is very much accepting towards innovative products but has also
been supportive of those products that are essentially known by everyone just given a
new packaging wherein everyone can have a taste of it without spending too much.
Even after all of these, we, as a Filipino, we love to eat, and that brings us
closer together. That brings families together at one table, enjoying their foods. It gives
joy to hardwired Filipinos that after they pour every drop of blood and sweat just to
provide for their families, they still have their own choice of food to eat. At the end of
the day, everything in a jar is not just every food item but also all the shared emotions
of people who see food as a release from an ever-challenging life.
Contribution to the Economy
One of its core agenda is not only, as mentioned previously, is to open
job opportunities but also to promote local farms and dealers. This will ensure that with
the fast rising of canned industry, the local farmers and dealers will also benefit from
this. This will help them become more sustainable and would have great economic
Business Department
effect as the business, Everything in a Jar, will use its platform to boost the local’s
moral and confidence towards national competition.
Contribution to the Government
Everything in a Jar will serve as a model for tax payers as the proponents will make
sure that tax dues are paid properly. This will help our Government fund various
projects, and will help promote the industry as well as the local farmers and dealers.
Taxes are the bloodline of the country, and the proposed business will be expected to
obey existing laws and regulations to help our Government for our Country.
SUMMARY OF FINDINGS, CONCLUSIONS, & RECOMENDATIONS
SUMMARY OF FINDINGS
Everything in a Jar is a food manufacturing business that sells various types of
food in jars. Its primary mission is to provide outstanding customer service while
delivering high-quality dishes and treats to customers.
The management's primary objective is to arrange the factors of production,
assemble and organize the resources, and integrate the resources in an efficient
manner to achieve goals. It focuses on achieving predetermined goals. Establishing a
general partnership is a more advantageous and wise decision for the proponents. All
legal registration requirements are agreed upon and comply with existing laws and
regulations upon establishment in different government sectors. The business

Business Department
continues to fulfill its professional obligations, from the original founders to the lowest-
ranking employees. In order to establish the obligation and skill level of service that this
business would provide to the community, it is properly necessary to ensure standard
hiring practices for competent personnel. Employees need to be trained in order to
increase everyone's understanding of the work as well as their ability to manage their
own time, schedule, application of policies, and adherence to all business activities.
Marketing builds customers' awareness of the products we offer, engages them,
and helps them make a decision to buy. To present the summary of the goals, the
methods using data analysis, surveys, and demand and supply, as well as competitors,
A SWOT analysis was done to identify the internal and external opportunities, threats,
and weaknesses to create a thorough and impartial study report. A user account is
created by Everything in a jar on utilizing a social media platform to easily promote and
connect with potential customers uses conventional methods of advertising, such as
tarpaulin and flyers.
The technical aspect contributes to the efficacy of the proposed business by
examining the details of the intended process, including materials and equipment, as
well as business layout and facilities, delivery, and the flow of business operations.
Each product offered is described to elaborate on the manufacturing process for each
product and guarantee customer satisfaction. Estimating customer demand based on
the options available to fulfill orders Utilizing these technical actions would broaden the
concept for financial considerations.

Business Department
Financial assumptions are measured in order to achieve overall sustainability
goals and assess the proposed business's viability. Extensive calculations were
included in the study, as were forecasted financial statements and accounting for
comparison years. The financial report includes a cost-benefit analysis of the business.
It also forecasts an expected return on investment.
This study depicts the business's future contribution not only to the government
but also to society. This demonstrates that the business existed not only for profit but
also to improve the welfare of the people. Aside from generating income, the goal of
establishing "Everything in a Jar" is to create job opportunities and assist other local
raw material producers. Making money involves the main contribution it makes to the
government is tax payment and compliance. By forecasting this business, the
researchers observed numerous opportunities that can create profitable products
through a better understanding of customers' needs and will also contribute to the
community.
CONCLUSION
Based on the information presented, the proponents conclude that the business
is feasible. Everything in a Jar has a good business idea; it also has a very good
location. It is located in a place where everyone is heavily invested in business and is
one of the most profitable locations for a food business that is intending to start up. The
business is expected to have an increase in sales as the community continues to grow.
The business offers a small variety of products that will increase as the business
grows. The reason for this is to ensure that the quality of the products will be
Business Department
preserved. The offered products are very convenient because they are affordable and
always available, ensuring that the needs of the target market will be met. If all goes
well, the business is expected to expand, increasing the variety of products and
providing products to a larger market. The projected financial statements and cash flow
statement results show that the business is financially feasible and viable. This is
based on the fact that the net present value is greater than the cost of capital. This
information takes the business one step closer to its aim, which is to create a
household name that sits directly in everyone's heart.
RECOMMENDATION
Based on the data that the proponents collected, the new food-in-a jar
manufacturing business would be feasible in Barangay Zone II, but further study of
consumer trends and product pricing could be done to have a more accurate desired
outcome in the manufacturing industry. The business could fund their employees to
further study sanitizing and jarring techniques to ensure the quality of their products.
Hiring some trainers that have a strong background in the related business to train new
employees and maintain a clean and safe environment in the workplace Every year,
the business should conduct some surveys to further evaluate the satisfaction of the
consumers. Doing this ensures the improvement of products as well as customer
satisfaction.
Business Department
References
 A Brief History of the Mason Jar (2020, August 26) Retrieved from Smithsonian
Magazine: https://www.smithsonianmag.com/innovation/brief-history-mason-jar-
180975546/
Business Department
 Canned Food Market by Product Type (Canned Meat & Seafood, Canned Fruit
& Vegetables, Canned Ready Meals, and Others), Distribution Channel
(Supermarket/Hypermarket, Convenience stores, E-commerce, and Others),
and Type (Organic and Conventional): Global Opportunity Analysis and Industry
Forecast, 2019-2026 (2020, January) Retrieved from Allied Market Research:
https://www.alliedmarketresearch.com/canned-food-market-A05939
 Department Advisory No. 02 (Payment of Thirteenth-Month Pay) (2012,
November) Retrieved from Department of Labor and Employment, Bureau of
Working Conditions:
https://bwc.dole.gov.ph/images/Issuances/DepartmentAdvisory/DA_02_12_Pay
ment_of_13th_month_pay.pdf
 Palace releases list of holidays for 2023 (2022, August 23) Retrieved from
Philippine News Agency: https://www.pna.gov.ph/articles/1181996
 Workers in Calabarzon, Davao regions to get wage hike (2022, June 4)
Retrieved from Philippine News Agency:
https://www.pna.gov.ph/articles/1175882
 Zone II, City of Dasmariñas, Province of Cavite (n.d.) Retrieved from PhilAtlas:
https://www.philatlas.com/luzon/r04a/cavite/dasmarinas/zone-ii.html
Business Department
 2023 SSS Table for Employer and Employee (n.d.) Retrieved from MPM
Consulting Services Inc.: https://mpm.ph/2023-sss-table/
 Philhealth Contribution Table for 2019, 2020, 2021, 2022, 2023, 2024 to 2025
(n.d.) Retrieved from MPM Consulting Services Inc.: https://mpm.ph/philhealth-
contribution-table-2021-2022-2023-2024-2025/
 New Pag-ibig Contribution Table 2023 (2022, January 2) Retrieved from
PhilPad: https://philpad.com/pagibig-contribution-table/
 How to Make Ginisang Bagoong (2022, April 19) Retrieved from Kawaling
Pinoy: https://www.kawalingpinoy.com/how-to-make-ginisang-bagoong
 Pork Adobo (n.d.) Retrieved from Panlasang Pinoy:
https://panlasangpinoy.com/filipino-food-pork-adobo-recipe
 Best Homemade Brownies (n.d) Retrieved from Love and Lemons:
https://www.loveandlemons.com/brownies-recipe
Business Department
 Pork Humba (2020, February 29) Retrieved from FoxyFolksy:
https://www.foxyfolksy.com/pork-humba
 Spanish Sardines (Homemade Slow Cooked Fantastic Taste) (2022, January
10) Retrieved from Skinny Pot: https://theskinnypot.com/spanish-sardines
APPENDICES
Business Department
Appendix A: Everything in a Jar’s Questionnaire
Business Department
Business Department
Appendix B: Curriculum Vitae

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NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Bldg. Emilio Aguinaldo Highway, Dasmarinas, Cavite

THE FEASIBILITY STUDY IN THE ESTABLISHMENT OF EVERYTHING IN A JAR

AT N. GUEVARRA ST., ZONE II, CITY OF DASMARIÑAS, CAVITE

A Feasibility Study Presented to the

Faculty of Business Department of

National College of Science and Technology

of the Requirements for the Degree of

Bachelor of Science in Accountancy

Besinga, Cathlyn Nicole R.

Galot, Hans Isaiah T.

In partial fulfillment of the requirements for the degree of Bachelor of Science in

Mr. Fredelino C. Lomeda, CPA

Approved by the Committee on Oral Examination with a grade of _______.

Mr. Matt Ysrael Vicedo

Mrs. Rosalia C. De Guzman, CPA

Cluster Head, Business Department

accomplish this study.

gratitude, in the particular following individuals:

Dedicated to their thesis advisor, Mr. Fredelino C. Lomeda, CPA, direction,

of this study, and by providing unending assistance to complete the manuscript.

To Mrs. Rosalia C. De Guzman, CPA, Cluster Head of the Business

Furthermore, we would like to thank undergraduates research team for their

collaborative effort when conducting the study

We dedicate this feasibilty study to my family and many friends. A special

feeling of gratitude to Mercedes Cherriguine, Concepcion Galot, Peter Galot, Nora

Besinga, Ricardo Besinga, Anelyn Gascon and Arnel Gascon.

source of inspiration and strength throughout the process.

Approval Sheet ..........................................................................................................ii

Table of Contents ......................................................................................................v

List of Tables ............................................................................................................xi

Objective of the Study ......................................................................................5

Scope and Delimitations....................................................................................7

Significance of the Study ..................................................................................8

Chapter I – Management Aspect ............................................................................13

Chapter II – Marketing Aspect ................................................................................56

Chapter III – Technical Aspect................................................................................86

Chapter IV – Financial Aspect ..............................................................................121

Chapter V – Socio-Economic Aspect...................................................................142

Summary of Findings, Conclusion, and Recommendations .............................145

Table 1.1 Work Schedule of Production

Table 1.2 Work Schedule of Managers

Table 1.3 Work Schedule of Clerks

Table 1.4 Work Schedule of Cashier

Table 2. Table Gantt Chart for Pre-Operating Activities

Table 3.1 Table Number of Households Per Barangay

Table 3.2 Table Projected Target Market

Table 4. SWOT Analysis

Table 5.1 R Kitchen Food Corporation

Table 5.2 MQ Kitchen

Table 6.1 Kitchen Equipment

Table 6.2 Kitchen Tools

Table 6.3 Garments

Table 6.4 Office Equipment

Table 6.5 Office Supplies

Table 6.7 Utilities

Figure 1 Business Logo

Figure 2 Organizational Chart

Figure 3 Employment Process