2. Executive summary
● Type of Business
○ Food Business
● Puto pao is a type of Filipino delicacy that combines two
popular Filipino snacks: puto and siopao. Puto is a
steamed rice cake made from rice flour, sugar, and
water, while siopao is a type of steamed bun filled with
savory ingredients such as meat, vegetables, or sweet
fillings. Puto pao takes the form of a steamed bun with a
sweet or savory filling.
3. Industry, Target
Customers, &
Competitors Analysis
● INDUSTRY
● Food business
The puto pao industry refers to the sector of the food industry
that focuses on the production, distribution, and sale of puto
pao products. It encompasses various activities related to the
manufacturing and marketing of this Filipino delicacy.
4. Industry, Target
Customers, &
Competitors Analysis
● TARGET CUSTOMERS
● MARKET AREA
Our Project will be in a designated area In San Pedro,
Laguna, Especially In San Pedro College Business
Administration these areas are known to be filled, we will be
able to introduce our product in that area.
5. Industry, Target
Customers, &
Competitors Analysis
● TARGET CUSTOMERS
● MAIN CONSUMER
● The main consumers of our product (Puto pao) are
primarily Filipinos, both in the Philippines and in Filipino
communities around the world. Puto pao holds a special
place in Filipino cuisine and is often enjoyed as a snack
or dessert. It is commonly consumed by people of all
ages, from children to adults.
6. Industry, Target
Customers, &
Competitors Analysis
● COMPETITOR ANALYSIS
● A competitor analysis for the puto pao business involves identifying and
evaluating other businesses or products that offer similar offerings to your target
market. Here are some factors to consider when conducting a competitor
analysis for puto pao
1. Existing Puto Pao Businesses: Identify other puto pao businesses in your
area or region. Look for similarities and differences in their product
offerings, pricing, packaging, quality, and target market. Evaluate their
strengths and weaknesses in terms of taste, variety, brand reputation, and
customer satisfaction.
2. Filipino Bakeries and Food Stalls: Traditional Filipino bakeries and food
stalls often offer puto pao alongside other Filipino delicacies. Analyze their
puto pao offerings, including the variety of fillings, texture, taste, and
7. Industry, Target
Customers, &
Competitors Analysis
● COMPETITOR ANALYSIS
A. STRENGTHS
PUTO PAO - Unique Flavor and Texture with the soft and fluffy
texture of the puto complementing the savory filling. This unique taste and
texture make it stand out from other snacks in the market.
✓ Traditional Filipino Delicacy
✓ Affordable
✓ Easy to produce
8. Industry, Target
Customers, &
Competitors Analysis
● COMPETITOR ANALYSIS
B. WEAKNESSES
It's important for puto pao businesses to address these
weaknesses through effective quality control, strategic marketing, product
innovation, and continuous improvement to stay competitive in the market and
meet customer expectations
✓ Short Shelf Life
✓ Intense Competition
✓ Seasonal Demand
9. Industry, Target
Customers, &
Competitors Analysis
● COMPETITOR ANALYSIS
C. OPPORTUNITIES
Exploring these opportunities requires strategic planning, marketing
efforts, and continuous product development to adapt to evolving market
trends and customer preferences. By capitalizing on these opportunities, puto
pao businesses can expand their customer base, increase brand visibility, and
drive growth in the industry.
✓ Market Expansion
✓ Online and Delivery Services
✓ Flavor Innovation
✓ Collaboration and Partnerships
10. Industry, Target
Customers, &
Competitors Analysis
● COMPETITOR ANALYSIS
D. THREATS
Competition from Similar Products: Puto pao faces competition
from other snacks and desserts that offer similar taste profiles or cater to
similar consumer preferences. Other rice cakes, pastries, or even international
snacks can pose a threat, especially if they have established brands, wider
availability, or lower prices.
12. Company description
Mission
Vision
Our vision at Company Bite and Brew is to redefine the puto pao experience,
bringing together the perfect harmony of flavorful puto pao and refreshing brews.
We aim to create a welcoming and vibrant space where customers can indulge in
mouthwatering puto pao while enjoying a variety of carefully selected beverages.
With our innovative approach and commitment to quality, we strive to become a
go-to destination for food and beverage enthusiasts, offering a unique and
unforgettable culinary journey.
Our mission at Company Bite and Brew is to create a delightful fusion of flavors by
combining the traditional Filipino puto pao with a carefully curated selection of
beverages. We are committed to crafting the most delicious and innovative puto
pao variations, using premium ingredients to ensure exceptional taste and quality.
We aim to preserve the rich culinary heritage of our Filipino culture while
embracing innovation and creativity in our recipes. We are dedicated to using the
finest and freshest ingredients, ensuring that every bite of our puto pao delivers an
unforgettable experience. Our mission is to spread happiness, one puto pao at a
time.
13. Company description
Core Values
1. Authenticity: Embrace and honor the traditional flavors and techniques of
Filipino puto pao.
2. Quality: Commitment to delivering the highest quality puto pao, from
ingredients to presentation.
3. Innovation: Explore new flavors and techniques to create exciting and unique
puto pao variations.
4. Customer Satisfaction: Dedication to exceeding customer expectations and
providing exceptional service.
14. Company description
Company Bite and Brew Snacks is a culinary haven that specializes in offering an
array of delectable puto pao creations. We take pride in crafting unique and mouth
watering puto pao snacks that are perfect for any occasion. Our menu features a
diverse selection of flavors and fillings, carefully curated to cater to a wide range of
taste preferences.
At Company Bite and Brew Snacks, we are passionate about delivering
exceptional quality in every bite. Our skilled team of chefs meticulously prepare
each puto pao snack using the finest ingredients, ensuring that they are not only
visually appealing but also bursting with incredible flavors. From classic
combinations to innovative twists, our puto pao snacks are a delightful fusion of
tradition and creativity.
Company Description
15. Industry overview
Target market
Competitive landscape
Market analysis
Provide a brief overview of your industry, including its size and
growth trends. Identify key players in the market and any regulatory
or technological changes that could impact your business or
company
Describe your target customer segment(s) in detail, including
demographics and psychographics, and explain why they represent
an opportunity for your product or service
Analyze the competitive landscape for your industry, identify key
competitors and their strengths and weaknesses. Then, you can
explain how you plan to differentiate yourself and your business from
them
18. Promotional Measure
Product and Service Plan
1. Social media boost - This is another way to advertise our
product for free only by posting our product so that potential
customers will easily see our product .We can also use this to
know the feedback of our customers.
2. Giving Discounts - one of the most effective ways to sell more
products by giving customers discounts. This can help
businesses to attract customers and incentivize them to make
purchases.
19. Marketing Strategy
Product and Service Plan
1. Product launch strategy - We will conduct a plan and properly
execute to introduce our new product and service to the market.
To effectively gain more customers and garner strong support for
our product.
2. Pricing strategy - We not only increase our market share but also
encourage our consumer advocacy and loyalty when they see the
value and affordability we can provide
3. Product Sampling - We will offer bite size free tastes when we
present our proposal.
20. 1. Operational Plan
✓ Meeting with the team
✓ Finalizing on what happened on the meeting
✓ Making a timeline for the product
✓ Finalize the budget summary
✓ Release the product
OPERATIONAL AND
DEVELOPMENT PLAN
21. 2. Production process
2.1 Making of the Asado filling
✓ Heat oil in a cooking pan. Saute onion until translucent.
✓ Add pork and cook until it turns into light brown
✓ Pour in soy sauce and water. Let it boil
✓ Add star anise and cook on low heat for 30 to 35 minutes.
✓ Add sugar and stir. Put in knorr liquid seasoning and ground black
pepper.
✓ Combine cornstarch and 3 tablespoons of water. Mix well. Pour into
the pot and cook until the sauce thickens. Set aside.
OPERATIONAL AND
DEVELOPMENT PLAN
22. 2. Production process
2.2 Making of the puto batter with the asado filling
✓ In a large bowl, combine all purpose flour, cake flour, sugar, and baking powder. Mix
well.
✓ Add egg, evaporated milk, water, and butter. Mix all the ingredients thoroughly.
✓ Pour about 1 tablespoon of batter mixture on each mold.
✓ Put about 1 to 1/2 teaspoon of asado filling per mold. Add more batter until the mold
is around 3/4 full.
✓ Arrange the molds in a steamer. Steam for 15 to 18 minutes.
✓ Remove the molds from the steamer. Let it cool down.
✓ Gently loosen the Puto Pao and remove from the mold. Arrange on a serving plate.
OPERATIONAL AND
DEVELOPMENT PLAN
23. 2. Production process
2.3 Making of the Coffee Frappe
✓ Prepare the coffee.
✓ Add sweetener to your coffee and chill.
✓ Add chilled coffee to a blender and pour in 1/2 cup of milk. Use regular milk, soy,
almond milk, or any other milk you prefer.
✓ Add the ice and blend the coffee in a blender to achieve smooth texture.
✓ Pour your frappé mixture into a tall glass. Top it off with a dash of whipped cream
(optional) and serve.
OPERATIONAL AND
DEVELOPMENT PLAN
24. 3. Serving of the product
The staffs and the management are required to prepare all things needed, this includes that
the puto
pao is already prepared inside the steamer before opening the store to the customers. The
staff and
the management incharge on this task must ensure that the store has enough supply to
prepare for
the customers each day. As the store opens, staff and management are required to greet
their
customers, and present information on the menu. are required to line up properly at the
counter
while placing their orders. This is to avoid any confusion during their order placement. Once
the
order is placed, the serving of the product must be organized on a first come basis. Serving
of the
product will be depending on the customer’s request if it is for take out or for dine-in.
OPERATIONAL AND
DEVELOPMENT PLAN
25. 4. Time of serving
The company staff will be asked to serve the customers in a timely manner. This will ensure
that customers will not wait too long to get their orders fulfilled. If orders are not fulfilled
in a timely manner, the company will ensure to get customer’s feedback and apply
adjustments to make sure that customer’s satisfaction is obtained.
OPERATIONAL AND
DEVELOPMENT PLAN
26. MANAGEMENT TEAM
Form of Business
Partners Percentage
Share
Ms. IBARRA 16.7%
MR. DE CHAVEZ 16.7%
MR. LISTANA 16.7%
MR. MARTIN 16.7%
MR. PAMPLONA 16.7%
MR. OSIO 16.7%
Total 100%
27. Organizational Structure
Kurt Angel Martin
Chief Executive Officer
Seth Casmir Osio
Administrative Manager
Ace Listana
Sales and Marketing Director
Dwayne Marcus Pamplona
Sales and Marketing Director
Almira Gabrielle Ibarra
Finance Director
Luiz Carlo De Chavez
Finance Director
28. 1. Financial stability
- When you are in a business venture, gathering the initial capital can be significantly
challenging. It is
common to rely on personal assets to begin business. However, sadly, there is uncertainty
regarding
whether the investment will yield substantial returns or how long it will take to return your
investment. Achieving success in business takes considerable time and effort.
CRITICAL RISKS ASSOCIATED
2. Competition of
competitors
- it is crucial to exercise caution and be mindful in every aspect of your business. To avoid
having the
same product as your competitors. It is essential to have a unique and distinctive flavor to the
competition. In business ventures you need to be more creative to gain a competitive edge
and more
profits in the market.
29. 3. Inflation
- As a season transitions, the cost of raw materials tends to fluctuate. When these changes
happen it is very crucial for an organization to proactively seek other raw materials. by
identifying and utilizing substitute materials, the company can mitigate the impact of
increased costs and ensure a stable pricing structure for their products.
CRITICAL RISKS ASSOCIATED
4. Tax
- in order to maintain the smooth operation of the business the organization must fulfill its tax
obligations to avoid penalties or legal consequences.It is wiser to proactively comply with
tax requirements rather than risking fines or punishment from the authorities.
34. Budget for this quarter
50%
30%
20%
Talent acquisition
Marketing
Product
development
Follow the link in the graph to modify its data and then paste the new one here. For more info, click here
36. Mockup
A mockup provides a visual representation of your product or service, allowing investors or stakeholders to
better understand what you're offering and how it works
37. Business plan timeline
Research and planning Start-up phase Growth phase Partnership
Product expansion Scaling phase Innovation phase Exit strategy planning
38. Canvas infographic
Key partners Key activities Value
propositions
Customer
relationships
Customer segments
Identify
important
partners for
your business
Identify key
activities that
create value for
customers
Define what sets
your business
apart from
competitors
Determine how you will
interact with customers
Define specific target
customer groups
Key resources Channels
Identify important
resources needed
for your business
Determine how you will
reach and engage with
your customers
Cost structure Revenue streams
Identify fixed and variable costs associated
with the business
Define sources of revenue for your business
39. My business strategy
Attractive business model
Unattractive business model
High
competitive
strength
Low
competitive
strength
Growth and
expansion strategy
Maintenance and
protection strategy
Reduction or elimination
strategy
Reorientation or
abandonment strategy
40. Target infographic
Behavior
● They may be
interested in personal
and professional
development, as they
are both employees
and students.
● They may be tech-
savvy and use
technology to
streamline their work
and personal life.
Demographic
Age
Gender
Occupation
Family
situation
30-50 years old
All
Employees and students
Single and married
Income $30,000/year
Locations
Region America
Area Rural
42. Market size infographic
$100m
"With the innovative approach and
unique features, we aim to capture a
significant portion of the $100 million"
$20m
"The research indicates that the market
for [product/service] is projected to
reach $20 million by next year"
$5m
"The market for [product/service] is
currently valued at $5 million"
$100m
$20m
$5m
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yourwebsite.com
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