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Bussiness plan

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Bussiness plan

  1. 1. In the growing world of business it is really a challenge for those who want to start a business to come up with a unique product or services that will cater a wide market. Coming up with a distinctive product may seem impossible though variations and planning up of different ideas may produce a unique and sole business product that will be enjoyed by many consumers. In starting up a business it is proper to think first if the product is something that people would actually spend their money for. In the community we are in, most of the businesses coming up are concerning foods, beverages and other similar product. Many Filipinos around if not all have sweet tooth. They almost always see to it that sweets or desserts are a part of their daily diet. As aspiring Entrepreneurs we took that opportunity and come up with the idea of starting a business that will cater the people a product that will surely satisfy their cravings of sweet delicacies. Having this as an idea for business we establish our product to be home-made and easy to make no-bake brownies which will surely be highly accepted by the target market. I. INTRODUCTION
  2. 2. A. Name of the Product The name of our product will be “What the Fudge Brownies: No-bake chocolate fudge brownies”. This is to give an effect to the consumer once they read the name of our product.
  3. 3. B. Name of the Principals Name: _________________ Address:________________ E-mail:___________________
  4. 4. II. EXECUTIVE SUMMARY What the Fudge Brownies is a start up small partnership business that will be located at the premises of Philippine Women’s University. WTFB is focusing only on making no-baked brownies product with only this one flavor which is the chocolate flavor. WTFB also offer their product to all students of Philippine Women’s University may it be pre-ordered or direct selling. The business is also open for the development of new flavors and eventually new product that is similar to baked goods. WTFB provides no-bake brownies that are made with the ingredients bought from a reliable source of raw materials or food products. The product is prepared the night before it will be sold since this product has a lifespan of 5days if refrigerated. Since we are catering in a University with almost half of the populations are students, we reduced the price being affordable as it can. Still having the superior quality and taste our product is still affordable and the quality and taste is still worth the cost of the product.
  5. 5. III. INDUSTRY ANALYSIS A. Future outlooks and trends There are many pastry shops or cake shop already at the peak of their business. Also small businesses of pastries, delicacies and other similar products are just around the corner. We determine some of our competitors would be those in school selling brownies and other sweet treats that has become popular to the students. Our business on the other hand will be focused only on no-bake brownies which will only use refrigerator for storing. We wanted our product to be our original and own-made n-bake brownies. We are also open for the development of the product once it is out in the market. We are also expecting a 20% return on investment.
  6. 6. B. Analysis of Competitors What the Fudge Brownies will have broad customer appeal due to school atmosphere, wide variety of food offerings, and low price points. We will not only compete with the other student seller, but also with the school canteen. In competing against them, we will have the following advantages: - Lower price point for a complete service. If our consumer is a brownie lover, it’s another advantages for us to gin more profit. - There will be no tipping at “What the Fudge” since we are direct selling. This will reduce the actual customer cost. - Speed of service will be instant: no waiting. Everything will be readily available: fresh, and cooked as requested. - Our portions will be "just right." The portion size meets the need, rather than a pre-determined amount meant to suit the "average" person.
  7. 7. IV. DESCRIPTION of VENTURE A. Product Our product will be mainly chocolate fudge brownies prepared with only mixing the ingredients and the convenience of not having to use the oven. Our product will only be of one kind with no other choice of flavors. B. Size of the Business Our business is intended only to market a small number of consumers which is mainly at the University. We intended on only starting up at making 40-pieces brownies to sell at the first day and we’ll have to have an additional depending on the rate of the sales at the first day of selling. Our product will be named What the Fudge Brownies and is located at premises of Philippine Women’s University.
  8. 8. C.Organizational Chart This is a partnership business which is consisting of three business partners. The Manager which is one of the business partners is the one also responsible for the finance and the budgeting of the start up money. The other business members will be the Baker or the one making the product. The other one is the seller which is also the one responsible for advertising.
  9. 9. V. Production Plan A. Machinery and Equipment Equipments that will be used are the following: For the Production of brownies: Mixing bowls - This is where the ingredients are mix all together. Rubber Scrapper - This is used to be able to scrape the brownie mixture. Baking Dish or Baking pan (8x12 in) - Used to place the chocolate brownie mixture in order to come up with a rectangular chocolate brownie and to store in a refrigerator Knife - Use in chopping nuts. Also used when the brownies from the ref are ready to be packed. Chopping Board - Where the nuts are chopped. Double Boiler or sauce pan - This is where the chocolate and butter is melted. Measuring Tools - Measuring Cups - Measuring Spoons - Weighing Scale - To be able to measure the ingredients at the right amount used in making the brownies
  10. 10. For the Packaging Paper Cups - Where the brownies are placed before selling Box - Use when having bulk orders The machines that will only be used are the stove and the refrigerator. Stove will be used to toast the nuts and to melt the butter and chocolate. The refrigerator is where the product will be stored before the packaging and selling. B. Name of Supplies of Raw Materials The raw materials can be bought in a supermarket like in any SM branch or Robinson’s supermarket or any other large grocery stores
  11. 11. C.Price list  Mixing Bowl Rubber Scrapper Baking Dish or Baking Pan Knife Chopping Board Double Boiler Plastic Hand Gloves Paper Cups Box Measuring Tools Measuring Cups Measuring Spoons Weighing scale
  12. 12. B. Raw Materials/Ingredients Ingredients Unit Cost Semi-sweet Chocolate 110/340g Butter 108/227g Graham Crackers 49.50/225g Nuts 590/1000g Condensed Milk 50/300ml Vanilla 250/200ml
  13. 13. VI. MARKETING PLAN A. Product WTFB provides no-bake brownies that are made with the ingredients bought from a reliable source of raw materials or food products. The product is prepared the night before it will be sold since this product has a lifespan of 5days if refrigerated. B. Pricing Since we are catering in a University with almost half of the populations are students, we reduced the price being affordable as it can. Still having the superior quality and taste our product is still affordable and the quality and taste is still worth the cost of the product.
  14. 14. The price structure of What the Fudge Brownies: Ingredients EP portion Unit Cost Actual Cost Semi-sweet Chocolate 340g 110/340g 110 Butter 56g 47/113g 23.30 Graham Crackers 225g 49.50/225g 49.50 Nuts 212g 150/250g 127.20 Condensed Milk 300ml 50/300ml 50 Vanilla 5ml 29/30ml 6.25 Yield: 40 pcs. Total Cost: 435 Total Recipe Cost: 366.25 Cost per Serving: 9.15 Pass on price (25%):11.50
  15. 15. C.Promotion and Place Our product will be sold at the premises of the Philippine Women’s University. With a limited market or consumers in the area we are making promotions on bulk orders or buyers. We lessen the price of the product depending on the number of item they will provide. Also fliers will be given prior to the selling of the product for us to be able to gain buyers even before the selling Sample Flyers to be given: With no baking required you still get to taste a perfect fudgy treat in no time.
  16. 16. VII. FINANCIAL DATA The price structure of What the Fudge Brownies: Ingredients EP portion Unit Cost Actual Cost Semi-sweet Chocolate 340g 110/340g 110 Butter 56g 47/113g 23.30 Graham Crackers 225g 49.50/225g 49.50 Nuts 212g 150/250g 127.20 Condensed Milk 300ml 50/300ml 50 Vanilla 5ml 29/30ml 6.25 Yield: 40 pcs. Total Cost: 435 Total Recipe Cost: 366.25 Cost per Serving: 9.15 Pass on price (25%):11.50
  17. 17. Price with the packaging: Paper cups cost 20/50pcs meaning 50 cents on each brownie will be added. We are having a start up money of 450 pesos and the numbers of product that will be made are about 40 pcs. We are having a 25% pass on price to sell our product. The cost of the total recipe is 366.25 which give us a 12peso price per serving of our product. The following data are the financial statement: March 24, 2014 data: • Number of pcs produced: 40pcs • Number of pcs sold: 40pcs • Amount of money collected: 475php • Profit gained: 25php
  18. 18. VIII. LEGAL REQUIREMENTS For our business to be possible the following requirements are as follows:  Sanitary Permit  Business License  Permit from the school
  19. 19. IX. SWOT ANALYSIS SWOT ANALYSIS Strengths Weakness Easy to made and can produce a large number in a short period of time. Our product can last 5 days if refrigerated. This product is different from other product. Pastries like brownies are popular among the students. Baked brownies are more appealing and more preferred by the consumers. No-baked brownie is not advisable to those health-conscious people. People may still prefer baked brownies and they may not like the idea of a no-bake brownie. Opportunity Threat Our product is open for improvements and developments. Pastries are a growing market and are in demand nowadays. It can be easily imitated. There are so many competitors that are making baked products. We are catering to students and they have limited allowance and may not want to buy our product.

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