Business Plan

SIOMA-YA KANA T.A FORNIER ST.

SAN JOSE ANTIQUE

WWW.FACEBOOK.COM/SIOMA-YAKANA

Owned by: Jhon Kylho Estrabo, Pia Marie Berdin, Rewashane Buyco, Jerson Balitucha, Niko
Pedrina, Mark Rhoniel Hinosa, Rexyl James Abad, Vincent Jobe Acero, Fritz Arvy Hiponia,
Patrick Albero, Domfred Rosit

2022
INTRODUCTION

SIOMAI-YA KANA is a food business located at TA. FORNIER

STREET SAN JOSE ANTIQUE owned by Pia Marie Berdin. Siomai is traditional Chinese
dumpling. Siomai is a popular Chinese dumpling dish that consists of a filling wrapped in a
thin dough made from wheat flour. It is often steamed, but it can also be pan-fried or deep-
fried. Siomai is a common street food in many Asian countries and is also sold in restaurants
and food stalls. Starting a siomai business can be a lucrative and rewarding venture, as it has
a wide appeal and can be sold at a reasonable price. To start a siomai business, you will need
to consider factors such as location, ingredients, equipment, and marketing. It is important to
conduct market research to understand the demand for siomai in your area and to determine
the best price point for your product. You will also need to ensure that you are meeting all
necessary food safety regulations alculzmkxcalcind obtaining the proper licenses and permits.
With careful planning and hard work, a siomai business can be a successful and enjoyable
enterprise. This popular dumpling has made its way to the heart of the Filipino’s as evidenced
by the hundred of stalls, eateries, and restaurants who serve them. In our product we create
special sauce which is sweet sauce. Our sole product is siomai, indulge in sweet sauce that is
suitable for customers who doesn’t like chili sauce. SIOMAI-YA KA NA is a food product
company aimed offering high quality’ moderately price, occasionally unusual foods using
only natural ingredients siomai. We view ourselves as partners with our customers, our
employees, our community, and our environment. We aimed to offer our food who sustained
interest. Our goal is moderate growth, annual profitability and maintaining our sense of
humor. In our financial fund, we focus exactly what are we trying to achieve, precisely where
we want to go and how we plan to get there. We detail the start-up cost which involved many
expenses in opening our business, the projected sauces and monthly expenses of actual
operation and volume of business we will need to generate to be profitable.
Funding requirement and source

Funding Requirements and Source of Funds. The funds will be from first sources which are

parents, friends, and other personal connections of the owner. The total estimated capital of

the Sioma-ya ka na business is about P that is composed of start-up cost and the operating

expenses of the business. The needed capital will be used in the developing of the business

purchasing materials and equipment, constructing food stall, and for the first payment of the

expenses of the enterprise. The source of this capital will be financed through owner of the

business.

The table below will show the construction materials, equipment and the packaging

of the product that will be included in the financing of the start-up cost of the business also all

the ingredients in the making of the product Siomai. Operating and other expenses will be

shown also in the table.

Total Projected Cost

Rent Expenses
Weekly Annual
P1,000 P7,000
Promotional Expenses
Variable Cost Quantity Annual Cost
Tarpaulin P750.00 1 P750.00
Fliers P10.00 50pcs P500.00
Total P1,250.00
Supplies
Items Quantity Weekly Cost Annual Cost
Carrots 2 kilos P100.00 P200.00
Cabbage 4 kilos P1,08.00 P432.00
Eggs 5 pcs. P52.00 P260.00
Wheat Flour 1 kilo P35.00 P35.00
Wrapper 4 packs P72.00 P288.00
Soy sauce 1 gallon P116.00 P116.00
Brown sugar 1 kilo P45.25 P45.25
Onions 1 kilo P240.00 P240.00
Garlic 1 kilo P60.00 P60.00
Pepper 2 packs P60.00 P120.00
Salt 1 kilo P20.00 P20.00
Calamansi 1 kilo P75.00 P75.00

Total P2,071.00
Utilities Expense
Weekly Annually
Electric Bill P375.00 P1,500.00
Water Bill P250.00 P1,000.00
Gas P450.00 P450 (1 Tanks)
Total P2,500.00
Packaging
Item Cost Quantity Annual Amount
Siomai Plate P436.00 1 pc P436.00
Total P436.00

Office Supplies
 Items Cost Quantity Annual Cost
Bond Paper P90.00 1pack P90.00
Ballpen/Pencils P100.00 1pack P100.00
Folder P10.00 1 P10.00
Total P200.00
Utensils
Items Cost Quantity Annual Cost
Knife P90.00 1 set P90.00
Mixing Bowl P200.00 1 set P200.00
Tongs P88.00 1 P88.00
Spoon P100.00 1 set P100.00
Measuring Cups P88.00 1 set P88.00
Sauce Container P176.00 2 pieces P176.00
Total P742.00
Salaries Expenses
Employees Act as Daily Monthly Annual
S. Rabor Manager P520 P13,500.00 P13,500.00
C. Abenoja Accountant/Cashier P300 P10,500.00 P10,500.00

K. Domingo Production Staff P300 P9,000.00 P9.000.00

J. Gumarin Production Staff P300 P9,000.00 P9,000.00
R. Aquino Maintenance P250 P7,500.00 P7,500.00
Total P49,000.00
Miscellaneous
Items Cost Quantity Annual Cost
Dustpan with P119.00 1 P119.00
Broom
Trash Bin P134.00 1 P134.00
Garbage Bag P100.00 1 pack P1,200.00
Rugs P100.00 5 pcs. P100.00
Total P1,553.00
Equipment
Items Cost Quantity Total Cost
Steamer P739.00 1 P739.00
Stove P339.00 1 P339.00
Freezer P9,000 1 P9,000
Total P10,078.00
Furniture and Fixture
Items Cost Quantity Total cost
 Table P460.00 1 P460.00
Chairs P120.00 4 P480.00
Light Bulb P120.00 2 P240.00
Total P1,180.00
Capital Requirements
Capitalist Ratio Invested Amount
Pia Marie berdin 20% P10,000.00
John Kylho estrabo 20% P10,000.00
Rewashane buyco 20% P10,000.00
Rexyl abad 20% P10,000.00
Jerson James Balitucha 20% P10,000.00
Total P50,000.00
Cost of Goods Sold
2023
Beginning Inventory
Add Purchases
Purchase of Raw Materials 53,955
Packaging 11,232
Total P65,187

Executive Summary

On creating the business plan the proponents consider both Economy and People a very important
aspect for business. Siomai-ya kana is a new business that aims to make, to distribute, to sell and to
provide one of the finest qualities and healthy siomai that will change the outlook of people about
vegetables way of eating. The proposed business is committed to promote a business that respects the
environment and the people. Siomai -ya kana wanted to serve a healthy Siomai not only to a single
person but for all, a quality, healthy and budget friendly siomai in town. The idea is created based on
Filipinos love for foods and drinks a culture that will never be taken away from us. The main
objective of Siomai-ya is to promote another way of ingesting vegetables not only the way Filipinos
cook vegetables, but proponents also want to introduce a siomai that consist of vegetables. Proponents
want to show to the market a new variety of Siomai that contains a high-level content of nutrients that
can help your body to be healthy. The proponents want also to promote to people that eating healthy
foods is very good because it can boost minerals and vitamins that the body needed. By creating this
kind of business, proponents not only promoting to eat healthy siomai but it can also encourage the
farmers to plant more vegetables. To put up the propose business the proponents need 50, 000 pesos
as their starting capital, Pia Marie Berdin, Jhon Khylo Estrabo and Rewashane Buyco. Rexyl Abad
will contribute 10, 000 pesos each, and Jerson James Balitucha will contribute 10, 000 pesos

Vision

The vision of SIOMAI-YA business is:

Providing high-quality, delicious siomai that meets the needs and preferences of our
customers

Being a responsible and ethical company that follows all relevant food safety regulations and
guidelines

Building strong relationships with customers, suppliers, and other stakeholders

Being a leader in the siomai industry and setting the standard for excellence in siomai
production and sales

Creating a positive and supportive work environment for our employees

Being a profitable and sustainable business that makes a positive impact on the communities
we serve

Mission

Our company's mission is to provide the highest quality siomai to our customers, using only
the freshest ingredients and traditional cooking techniques. We strive to create a welcoming
and enjoyable atmosphere in all of our locations, and to offer exceptional customer service to
each and every one of our patrons. We are committed to continuously improving and
innovating our products and services, in order to exceed the expectations of our customers
and stay at the forefront of the siomai industry.
Objectives

Objectives and Goals of our Siomai Business (a type of steamed\fried dumpling)

Objectives:

To provide high-quality, tasty siomai to customers

To establish a strong brand presence in the local community

To generate sufficient revenue to sustain and grow the business

Goals:

Achieve a certain level of sales within the first day of operation

Expand the business to multiple locations

Increase customer satisfaction as measured by online reviews and customer feedback

Introduce new siomai flavors and menu items to keep customers coming back

Implement cost-saving measures to improve profitability

Build relationships with local businesses to increase catering and wholesale opportunities.

Business Model
 Siomai-ya ka na

Business and Product Positioning

PRICE

High

Siomai House Master Siomai

QUALITY high low

Siomai-ya ka na Business

Low
Wealth Improvement Strategies

In order to improve and maximize wealth, a profit margin of at least 20 to 30 percent

must be achieved. This will help the company track down and measure how much peso of

sales the company actually keeps in earnings. A 20% to 30% profit margin, then, means the

company has a net income of ₱0.10 to ₱0.20 for each peso of total revenue earned.

Environmental Analysis

Recognizable elements of the societal and industrial environment can be found in

Siomai-ya ka na. These elements must be used and assessed in order to determine whether

they have a direct or indirect impact on the business operations of the company. Additionally,

this might provide as a roadmap for the company should it ever require provision or

expansion. The PESTEL study, industry analysis, market position, and marketing strategy are

all included in this.

Societal Analysis

The majority of the Filipinos are fond of Chinese cuisines for it captured the heart and taste of

Filipino palates through its delicious and comforting flavor as evidenced by the hundreds of stalls

eateries, and restaurants who serve them. If there was ever a food designed for easy eating and truly

embodies the term “fast food”, it would have to be siomai. Almost bite-in-size, siomai is easy to eat as

it offers portability and convenience when you’re busy and can pack quite enough substance that it

can fill you up.

PESTEL Analysis

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Legal The Siomai-ya ka na business has a number of employment laws

to consider including those regulating the maximum length of an

employee’s daily and weekly working hours, the requirements for

employee breaks and facilities, tax and payroll requirements,

business registration and accountancy standards for reporting

profit and loss (Jones, 2013).

• Industry Analysis

Siomai rice, are growing rapidly, the market size of business has increasing. It was
also stated that there would be a 28% increasing growth for the next four years. In
the Philippines, one of the popular siomai rice store, the siomai rice or also known
as "siomai-ya kana". The researchers deemed this siomai rice business to be the
best food product for the industry. Not only that it is a Filipino cheapest food
produts. This business would be able to benefit the market, especially the students,
by giving them a good quality siomai, lessening their stress and possibly giving
them a feeling of relaxation. This is one of the Filipino siomai rice that no matter
how old, could still be a trendy in the food industry.

• Customer

Siomai-ya kana will be located at the campus of Antique National School. It will
offer specialty and healthy siomai rice to senior high and high school students as
well

as well as the general public. It will be reasonably priced and available to the
general public and potential buyers.

• Competitors

Because the company provides a good servicing, it has many competitors in the
area. which are more established and well-known on campus. The difference with
siomai-ya kana is that it serves specialty and healthy siomai and rice food while
also bringing back the happy memories in a bowl.

Creditors

There will be no official creditors associated with the business because the capital
will be funded by us, from our savings. The company will be paid from our savings
and will rely on the general public to make a profit.

Suppliers

Suppliers are the places where a specific ingredient or product is ordered when
starting a business. The price is also affected by the quantity of supplies ordered or
delivered. A change in supply is a shift in the relationship between quantity
supplied and price, which can be either directly or indirectly related. A change in
the price of a good causes a change in the quantity supplied but not in the supply.
The quantity supplied decreases as the price decreases, and the quantity supplied
increases as the price increases.
• Employees

When hiring, employees must follow some rules that define how employees are
interviewed and on-boarded into the company. Employers follow a set procedure
when interviewing new employees and applicants. All new employees must
complete diversity and information security training. Employers require quarterly
and annual performance reviews, and they give employees a rubric that explains
performance evaluations and how the company grades employees. Each employee
is expected to behave appropriately and follow company policies such as proper
dress code, workplace safety procedures, and computer and internet usage. Each
member of the business should arrive on time in order to have an efficient and
effective operating and store hour. A warning and a second infraction are issued for
a 5-minute delay. A warning is issued, and a second infraction occurs within 5
minutes.

A 30-day probation period begins, and a third infraction during that time period
results in termination. Attendance is always required; employees who miss more
days than the company's allotted days of absence may face disciplinary action. An
employee must work for a full year before becoming eligible for a retirement or
vacation plan. Employees may experience health issues for a variety of reasons.

If they have problems or need to be absent, the company's implementation of a

leave of absence policy provides them with this; however, valid requirements must
be met. Anti-discrimination Policies Businesses should treat their employees
equally in order to promote fair treatment in the workplace.

as well as provide equality of opportunity. Positive discrimination and anti-

discrimination policies are implemented to discourage discriminatory behavior in
terms of race, sexual preference, heritage, as well as religious beliefs.

• Market Position

This includes assessing the company's product position among competitors in

terms of quality and price. The company will be able to devise strategies to
capitalize on its strengths while also dealing with its competitors' weaknesses.
The table below depicts the assumed status of each business's products in terms of
quality and price. In terms of quality and price, each business's product will be
rated from 1 to 5, with 5 being the highest and 1 being the lowest.

The most likely competitors of the business where it offers a high-quality product
at a high price. The L business that received equal total scores of 4.5 with the
business siomai rice.

• Marketing Strategy

The delivery of a high-quality product is the most important component of this

marketing strategy. The beverage, ice scramble, must be delivered politely to the
respective customers, who are students. Customers will be able to customize their
ice scramble by adding whatever toppings they want.

The packaging concept for the siomai rice must be consistent with the positioning,
which means that the materials used for the product packaging must be
environmentally friendly. The producers must provide an upscale feel without
spending a lot of money and state that customers can obtain the product for a very
low price of 25-30ph

pliers are the places where a specific ingredient or product is ordered when starting
a business. The price is also affected by the quantity of supplies ordered or
delivered. A change in supply is a shift in the relationship between quantity
supplied and price, which can be either directly or indirectly related. A change in
the price of a good causes a change in the quantity supplied but not in the supply.
The quantity supplied decreases as the price decreases, and the quantity supplied
increases as the price increases.

Description of the Product

The SIOMA-YA KA NA siomai is made up of vegetables as ingredients to make our

siomai because we want to promote a healthy way of eating and to provide a variant of
siomai that fit for all health-conscious people in town. The shelf life of the smoothies is good
for a day because it contains perishable products, and it is good to drink while it is freshly
serve. Our siomai is different from our competitors because our product can help our
customers to achieve the nutrients that they need for their body especially those who wants a
healthy lifestyle and who are on diet. By eating our siomai they can get a lot of essential
nutrients from vegetables which are both a good source of many vitamins and minerals
particularly antioxidant vitamins A, C and E. The Siomai is intending to introduce in the
market a new version of siomai that can satisfy the cravings of every Filipino. This kind of
siomai can compete among the existing competitors in the market without sacrificing the
quality and affordability of the product.

Product and Services

Siomai, is the best asian food found in Asia. It has a lot of variations like pork, beef, shrimp siomai.
But our very own SIOMAYA is a kind of dimsum that is different from the others. Its main
ingredients which is pork marinated in sweet sauce makes our product to be recognized as a Filipino
Food. Furthermore, our product contains nutrition which we can get from vegetables in it like protein,
selenium, vitamin b6 and phosphorus. We also added a half teaspoon of rice as a variety that makes
our siomai unique. Our siomai can be served as a steam or fried that accordance with your taste.

Our logo contains the name of our product which is SIOMAYA so that we can be easily recognize by
our dear customers. Moreover, it has a picture of siomai in chopsticks which represents the traditional
way of eating.

PACKAGING

Our packaging has two forms. One is by the use of styro-bowl in a rectangular shape for our
customers who are willing to eat their siomai at the moment they buy them. Another one is the paper
meal boxes for the customers who are taking out their siomai.

Machineries and Equipment

Size of Proposed Business

The production process of the product Siomai-ya Kana is done through the use of

mechanical and manual machines. The machineries and equipment have their own functions

and purpose and these are the following:

 Spoon – are also used in food preparation to measure, mix, stir and toss ingredients and

for serving food.

 Knife – is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and

other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

 Steamer – are used primarily to cook foods where moisture retention is essential to visual

appearance and taste.

 Frying Pan – is a flat-bottomed pan used for frying, searing and browning foods.

 Stove – used to cook food by providing heat directly.

 Tongs – are the tool that you use to grip something and lift it.

 Plates – mainly flat vessel on which food can be served.

Sources of Materials

The Siomai-ya Kana will buy the ingredients from a convenient market. Direct relationships
will also be established from carpenters who build stalls in order to create the desireddesign
of the beverage stall. The business will buy the raw materials for construction in a
construction supply shop that offers low priced but good quality materials.
With only 8 employees, The SIOMAI-YA KA NA is a small business. Since a food stand
employs fewer people and generates lower annual revenue than a typical-sized company or
corporation, it is categorized as a small business. Small businesses like this vary a great deal
in terms of size, revenues and authorizations because it may only require a business license.

Machineries and Equipment

Size of Proposed Business

The production process of the product Ice Scramble Delight is done through the use of

mechanical and manual machines. The machineries and equipment have their own functions

and purpose and these are the following:

 Blender – this is a mechanical appliance that is use to blend or mix the ingredients to

produce the Ice Scramble Delight.

 Manual Ice Crusher – this is a manual machine that it is use to crush the ice into smaller

pieces.

 Ice Cooler – this equipment is responsible in storing the crushed ice or the Ice Scramble

Delight.

 Scooper – this is an equipment that is used to transfer the Ice Scramble Delight from the

ice cooler to the cups.

 Tupperware – this is used in storing the topping and other ingredients.

 Wooden Spoons – this small equipment are used to pick up the add-on ingredients

(toppings).

The Ice Scramble Delight is a small enterprise because it only consists 8 people. A

beverage stall is classified as a small business for it has fewer employees and less annual

revenue than a regular sized business or corporation. Small businesses like this vary a great

deal in terms of size, revenues and authorizations because it may only require a business

license.

Personnel Requirements
General Manager  

Qualifications:

 Male or female at least High School graduate.

 18 to 25 years old.

 Must have good leadership skills.

 Great verbal communications and writing skills.

 Ability to make hard and fast decisions.

 Must have good analytical skills.

 Must be good in managing time.

Operations Manager

Qualifications:

 Male or female at least High School graduate.

 18 to 25 years old.

 Must be able to communicate effectively with others.

 Strong leadership skill and ability to perform wide range of duties.

 Must have good planning skills and professional skills.

Financial Manager

Qualifications:

 Male or female at least High School graduate.

 18 to 25 years old.

 Excellent communication and presentation skills.

 Must have a good problem-solving skills and initiative.

 Negotiation skills and the ability to influence others.

Sales Personnel / Cook

Qualifications:
 Male or female at least High School graduate.

 18 to 25 years old.

 Diligent, honest and hardworking.

 Must have good communication skills.

 Physically and mentally fit.

 Acquired training and seminars are advantageous.

Cashier

Qualifications:

 Male or female at least High School graduate.

 18 to 25 years old.

 Great customer service skills.

 Must have a basic knowledge of mathematics.

 Ability to effectively manage time and prioritize tasks.

Administrative operation

The job of the administrative operation manager ensures that all operations in the

organization will run smoothly. This also involves planning, coordinating and directing

services to effectively and efficiently perform the vision and mission of the business.

Operations Manager

Duties and Qualifications

 Involves overseeing the production of goods and/or provision of services.

 Creating strategies to improve productivity and efficiency.

 Sales forecasting and planning of sales promotions.

 Ensure safe and efficient operations.

 Ensure that all the parts of the production process come together to deliver a good quality

final product.

Qualifications:

 Male or female at least High School graduate.

 18 to 25 years old.

 Must be able to communicate effectively with others.

 Strong leadership skill and ability to perform wide range of duties.

 Must have good planning skills and professional skills.

Operation Plan

This section provides a highly detailed plan that shows a clear picture of how a team,

section or department will contribute to the achievement of the organization’s goals. The plan

covers what strategies and tasks to be achieved, who are the individuals who have the

responsibility for each task, when is the timeline for which the tasks must be completed and

how much the financial resources are available to complete a task.

Evaluation of Suppliers

Criteria for evaluation is a standard which accomplishment and suitability of an

individual, a product or plan.

Coordination

 Supplier delivery performance and security.

 Supplier meets direct time requirements.

Quality

 Responsiveness and cooperation in case of quality process.

 Incoming quality and reliability in process.

Cooperation

 Cooperation of Sales Representative.

 Strategy.

 Current pricing and cost transparency.

Company Profile

 Ownership.

 Global Ability.

Management

 Risk Management.

 Operations Management.

 Customer Satisfaction.
Environment

 Eco-friendly company.

Capability

 Customer support and communication.

Economy

 Productivity and Payment Terms.

Purchasing

 Sourcing process.

Goals of Supplier Evaluation

Suppliers on the basis of their delivery, prices, production, capacity, quality of

management, technical capabilities and service.

●The concentration of purchasing volume on the best suppliers.

●The decrease in purchasing costs and increase in supplier performance.

●The optimization of the entire value chain in collaboration with our suppliers.

Evaluation Strategy

Strategic learning and evaluation gives a variety of methods and processes to provide

time-concerning, credible, and useful information that can be acted upon to increase

organizational effectiveness.
Ten (10) C's

 Competency

 Capacity

 Commitment

 Control

 Cash

 Cost

 Consistency

 Culture

 Clean

 Communication

Evaluating Supplier Performances

 Fewer defects Increased communication with customers helps the supplier understand,

what the customer needs and what does and does not work. When understanding these

facts, the processes can be improved to reduce the potential for defects.

Evaluation Methods

 Provide copy of the re-seller's business licence to the supplier upon request.
 Determine how suppliers ship their products.

 Evaluate supplier's reputation.

 Request a price quote from the supplier in order to compare offered prices.

Materials Requisition and Receiving Procedures

The soimai rice will need certain goods or services so that it will be able to continue

performing. Those materials will be ordered from different stores either through online or in

physical stores. Whenever the staff will request for goods or services to a store or someone

who could provide the materials, they will need to have a materials requisition form. This

document will be used to record the movement of materials throughout the manufacturing

process. The requisition forms can help allocate costs and values to these materials. After

requesting for the materials, the business will then wait for its the delivery. Upon receiving

the materials, the receiver of the business must inspect the incoming goods or materials,

match the received items to the description stated on the accompanying bill of lading, as well

as the description on the related purchase order, identify each item in a delivery and ensure

that it is properly labeled with a bar coded tag that includes the item number, quantity, and

unit of measure. If everything matches correctly, the receiver will sign the invoice, and then

the delivered materials will be put in proper storage areas. Then, the paperwork will be

processed to keep with the operation’s standard operating policies and procedures.

Storage Inventory Control System

The soimai rice will have an inventory control system in order to properly manage the

inventory that have been purchased and will be purchase. Also it will help the business to

determine how many soimai rice business can produce every day. It includes the process of
purchasing, delivering, receiving, listing, storing and reordering. The storage inventory

control system will help the business to identify what are the insufficient materials and the

amount of their materials that will be using for the next and current month.

The business will purchase their ingredients and packaging in a retailer and

wholesaler stores. The purchased products for the making of the Ice Scramble Delight will be

received, listed the amount of quantities that have been bought and stored in the production

site of the business which is at the Barangay Funda Dalipe, San Jose, Antique. The authorized

personnel will be in charge of listing the inventory of the materials every time there is an

outflow and inflow of the purchased materials. There are some ingredients that will

purchased and will be using for a given months like the toppings. While other ingredients and

packaging materials will be reorder every end of the month. Also the business will have their

supplier of Ice by ordering and reordering it each day of the operation of the business.
 Production Plan

This section discusses how the products is being manufactured, where the operations

planning needs to decide where the facility will be located, how the facility will be organized,

and the materials needed for the production. A major part of operations planning is

scheduling the activities that go into the production process. And will learn about the

planning and scheduling aspects of the production process.

Production Schedule

SIOMAI-YA KANA OPERATION

FLOW CHART

Siomai-ya kana opens at 8 AM

Customer enters

Customer looks at the menu

Personnel will prepare the order

 Customer pays

Customer receives the order

Customer leaves

Production Process

Various materials or resources are used by a company to in order to create and

produce goods and services that will meet the needs and wants of individuals. The ingredients

of the siomai such as crushed carrots, cabbage, eggs, wheat flour, soy sauce, brown sugar,

onions, garlic, pepper, salt, will also be put together inside the wrapper and will be . The

finish product will be then put into inspection and will be tested to ensure the safety and

quality of the product. The Siomai-ya Kana will be packed and put inside a small or large

sized paper plates with a toothpick and calamsi and the customer’s choice of the toppings.

SIOMAI-YA KANA

Assembling the raw materials into

finished products

Quality Control (inspections)

Testing of finished products

Packaging the finished products

Serving the finished products

Processing Equipment

The Siomai-ya Kana uses several equipment in the production of the Siomai that will

help bring easiness to the production process of the business. The equipment that will be used

in the making of the product includes: Spoon, Knife, Steamer, Frying pan, Stove, Tongs, and

Plates. There would also be the use of Toothpicks for the customers when consuming the

product which will also lessen the harm on the environment.

Machineries and Equipment

The production process of the product Siomai-ya Kana is done through the use of

mechanical and manual machines. The machineries and equipment have their own functions

and purpose and these are the following:

 Spoon – are also used in food preparation to measure, mix, stir and toss ingredients and

for serving food.

 Knife – is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and

other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

 Steamer – are used primarily to cook foods where moisture retention is essential to visual

appearance and taste.

 Frying Pan – is a flat-bottomed pan used for frying, searing and browning foods.

 Stove – used to cook food by providing heat directly.

 Tongs – are the tool that you use to grip something and lift it.

 Plates – mainly flat vessel on which food can be served.

Sources of Materials

The Siomai-ya Kana will buy the ingredients from a convenient market. Direct relationships
will also be established from carpenters who build stalls in order to create the desired
 design of the beverage stall. The business will buy the raw materials for construction

in a construction supply shop that offers low priced but good quality materials.

Description Amount

Tarpaulin P 750.00

Fliers P10.00

Carrots P100.00

Cabbage P108.00

Eggs P52.00

Wheat Flour P35.00

Wrapper P72.00

Soy Sauce P116.00

Brown Sugar P45.25

Onions P240.00

Garlic P60.00

Pepper P60.00

Salt P20.00

Calamansi P75.00

Total Production Cost P1,743.25

Production Cost

The business has a total production cost of P 1,743.25, which means that the value or
condition of a profit is determined by the sum of cost of resources that went into making it.
All the materials that are needed in the making of the product will be included in the
presentation of the cost of each raw material. The table below are the amount of the materials
that is determined through monthly basis.

Operation Plan

This section provides a highly detailed plan that shows a clear picture of how a team,

section or department will contribute to the achievement of the organization’s goals. The plan

covers what strategies and tasks to be achieved, who are the individuals who have the

responsibility for each task, when is the timeline for which the tasks must be completed and

how much the financial resources are available to complete a task.

Evaluation of Suppliers

Criteria for evaluation is a standard which accomplishment and suitability of an

individual, a product or plan.

Coordination

 Supplier delivery performance and security.

 Supplier meets direct time requirements.

Quality

 Responsiveness and cooperation in case of quality process.

 Incoming quality and reliability in process.

Cooperation

 Cooperation of Sales Representative.

 Strategy.

 Current pricing and cost transparency.

Company Profile

 Ownership.

 Global Ability.

Management

 Risk Management.

 Operations Management.

 Customer Satisfaction.

Environment

 Eco-friendly company.

Capability

 Customer support and communication.

Economy
 Productivity and Payment Terms.

Purchasing

 Sourcing process.

Goals of Supplier Evaluation

Suppliers on the basis of their delivery, prices, production, capacity, quality of

management, technical capabilities and service.

●The concentration of purchasing volume on the best suppliers.

●The decrease in purchasing costs and increase in supplier performance.

●The optimization of the entire value chain in collaboration with our suppliers.

Evaluation Strategy

Strategic learning and evaluation gives a variety of methods and processes to provide

time-concerning, credible, and useful information that can be acted upon to increase

organizational effectiveness.

Ten (10) C's

 Competency

 Capacity

 Commitment

 Control
 Cash

 Cost

 Consistency

 Culture

 Clean

 Communication

Evaluating Supplier Performances

 Fewer defects Increased communication with customers helps the supplier understand,

what the customer needs and what does and does not work. When understanding these

facts, the processes can be improved to reduce the potential for defects.

Evaluation Methods

 Provide copy of the re-seller's business licence to the supplier upon request.

 Determine how suppliers ship their products.

 Evaluate supplier's reputation.

 Request a price quote from the supplier in order to compare offered prices.

Materials Requisition and Receiving Procedures

The SIOMA-YA KA NA business will need certain goods or services so that it will be

able to continue performing. Those materials will be ordered from different stores either

through online or in physical stores. Whenever the staff will request for goods or services to a
store or someone who could provide the materials, they will need to have a materials

requisition form. This document will be used to record the movement of materials throughout

the manufacturing process. The requisition forms can help allocate costs and values to these

materials. After requesting for the materials, the business will then wait for its the delivery.

Upon receiving the materials, the receiver of the business must inspect the incoming goods or

materials, match the received items to the description stated on the accompanying bill of

lading, as well as the description on the related purchase order, identify each item in a

delivery and ensure that it is properly labeled with a bar coded tag that includes the item

number, quantity, and unit of measure. If everything matches correctly, the receiver will sign

the invoice, and then the delivered materials will be put in proper storage areas. Then, the

paperwork will be processed to keep with the operation’s standard operating policies and

procedures.

Storage Inventory Control System

The business SIOMAI-YA KA NA will have an inventory control system in order to

properly manage the inventory that have been purchased and will be purchase. Also it will

help the business to determine how many SIOMAI-YA KA NA the business can produce

every day. It includes the process of purchasing, delivering, receiving, listing, storing and

reordering. The storage inventory control system will help the business to identify what are

the insufficient materials and the amount of their materials that will be using for the next and

current month.

The business will purchase their ingredients and packaging in a retailer and

wholesaler stores. The purchased products for the making of the siomai will be received,

listed the amount of quantities that have been bought and stored in the production site of the

business which is at TA FORNIER street , San Jose, Antique. The authorized personnel will
be in charge of listing the inventory of the materials every time there is an outflow and inflow

of the purchased materials. There are some ingredients that will purchased and will be using

for a given months like the toppings. While other ingredients and packaging materials will be

reorder every end of the month. Also the business will have their supplier of meat by ordering

and reordering it each day of the operation of the business.

Marketing Plan 

Product

        Siomai rice is the best Asian food found in Asia. It has a lot of variations like pork, beef,

and shrimp siomai. Taste this and you're in a heaven of siomai because of its flavor. Taste

this yummy dish that you can never forget. Our siomai unlike the other products of the same

kind, our siomai contains unique characteristics that the other products don't have. Our

product contains nutrition's that help our customers to be ready for their daily living. Our

siomai has different choices. We have chicken and pork flavored siomai. It has protein,

vitamins that helps the body in everyday life. There are also assorted toppings like chili

garlic, etc.

Place

            The product will only be available in front of the Senior High School Department at

Antique National School. The venue is easily accessible and well-known, and people of all

ages frequent there. Siomai Rice can be purchased there easily as well.

Price

        For the benefit of the target market, the sellers strive to provide reasonable and budget-

friendly costs. In particular, the sellers only provide the customers only one size, a paper meal

box, which costs about 30 pesos. Additionally, there is a 3 peso fee for extra toppings like

garlic or chili.

In addition to producing high-quality goods, the business strives to please and cultivate client

loyalty by offering rates that are reasonable. The owners also believe that the product's

established price will not reduce the company's profit.

Promotion 
       The business will promote the product through quality product offerings. The business

will communicate their product through a promotion strategy that for every 10 paper meal

boxes that the buyers could collect and be able to return it to the business, they will receive

one free Siomai Rice. This marketing strategy may help people, particularly consumers,

understand the importance of protecting the environment by encouraging them not to litter.

With the help of these strategies, the business will be able to attract more customers who will

be satisfied by the product offered and their needs.

People 

            The target customers are the students and teachers of the school, even though the

visitors. The students of our school with the age between 13-18 yrs. Old. We will introduce

our business to our fellow students by serving them our product and giving them the

satisfaction that they want.

Packaging 

           In terms of the product's packaging our business prefers to use paper meal boxes

instead of plastic cups which is highly recommended for the benefit of a friendly

environment. Provided with a logo of our business with a name of our business "SIOMAI-

YA KANA" to engage more customers with the appearance satisfaction of the product. 

Although, the business assures that the overall price of the product is affordable especially for

the students.

Positioning

          Our business aims to satisfy the needs and wants of the people who will buy our

products. Our products have its special ingredients that will give our consumers the nutrition
that their body needs. It is also cheap and easily affordable by our consumers. To serve great

tasting food, bringing the joy of eating to everyone.