This business plan can be used by students as their guide in preparing their own business plans

2. Kimberly R. Dato
Jesner B. Bintocan
Jessa Mae T. Gerasol
Marielle C. Cabalbag
Mark Jerome N. Rivera
Anthony G. Duritan
Norbel Carl V. Iglesias

3. INTRODUCTION
A. OVERVIEW
This kind of business venture has been widely used in the
locality of any place inside and outside the country. Thus, food
industry has become one of the booming industry in the world of
business and as connected to this, “Lumpianada” as one of the unique
product of the Ilocos Province plays a part on Ilocos food industry.
Although Vigan City has been known as the first one to
make the Lumpianada, this cuisine has been known not just on Vigan
alone but to any point of the country as well. Furthermore, different
versions of lumpianada were being made by different people and
locality nowadays. And as an Ilokano, we have been inspired to make
this cuisine as our product to show our appreciation to Ilocano
cuisines or dishes.

4. B. DESCRIPTION OF THE PRODUCT
Lumpianada is another variation of Vigan City’s most
famous street food delicacy, the “empanada”. From the word itself,
“lumpianada” is the combination of the lumpia and empanada.
Lumpianada combines the hefty lumpia (spring roll) and
the usual assortments of vegetables found in it including ground
pork and quail egg. It is like lumpiang toge with meat.
This is usually sold out at the streets and on fast-food
chains as a snack or “merienda”. The demand for this cuisine is very
high due to its palatability and high nutritional value.

5. C. OBJECTIVES
 To gain profit or income.
 To make a product that can satisfy the taste preference and
appetite of the costumers or consumers.
 To acquire knowledge from experience particularly on food
business.
 To develop marketing and industrial skills for each member of the
group.
 Provide good customer service that will enhance the rapport with
people inside and outside the campus.

6. II. LOCATION
The selling of “lumpianada express” was done at Ilocos Sur
Polytechnic State College, Poblacion Norte, Santa Maria, Ilocos Sur.
Furthermore, the said product was also sold outside the school
premises.
III. INDUSTRY ANALYSIS
Lumpianada express is a cuisine that is practically made by
most people nowadays. Because it is an easy to learn recipe, this
lumpianada has been commonly known and imitated.
As based on research and observation, the presence of
competitors towards this product is high. Due to it’s “easy to copy”
feature, they can surely imitate this product.

7. Well then, the buyers of our product were the studentry,
and the faculty and staff of the Ilocos Sur Polytechnic State College.
There were also buyers who are outside the school premises. When
we had gotten the taste preference of the buyers, they had loved and
patronized our product.
Although common, the demand for this cuisine is still
considered high and is still much appreciated by the people. Lastly,
the lumpianada, as an exchange for empanada was accepted by the
consumers (the old and young ones) because of it’s palatability,
nutritive value, taste and affordability.

8. IV. PRODUCTION PLAN
INGREDIENTS:
(Lumpianada)
Cooking Oil
Pepper
Ground Pork/Beef
Quail egg
Lumpia Wrapper
Carrots
Cabbage
Additives for flavoring
Garlic
(SAUCE)
Vinegar
Chili
Salt
Pepper
Sugar
Cucumber
Onion

9. PROCEDURES:
(LUMPIANADA)
• Heat the pan. Then saute ground meat.
• Prepare the vegetables together with the other ingredients for
wrapping.
• Mix the cabbage, carrots and the sautéed meat and put some
additives for flavoring.
• Prepare the lumpia wrapper.
• Put the mixed ingredients in the wrapper then add quail egg at
the center then wrap it.
• Prepare the pan that has to be used for deep frying.
• Deep fry the wrapped lumpianada.
• When cooked, removed the lumpianada from the pan and set it
aside for the oil to drain.

10. • Afterwhich, place the lumpianada on a container and it’s ready to
serve.
(SAUCE)
• Prepare the containers.
• Cut or slice the onion, cucumber and chili.
• After preparing the ingredients, put it on the container together.
• Pour sugar on it to add sweetness on the sauce.

11. VI. MARKETING PLAN
A.) MARKET DESIGN:
Small Scale
B.) PRODUCT
Nutritious, Affordable and mobilize
C.) MARKETING STRATEGY
Sales talk

12. 5 P’S OF BUSINESS
Product : Lumpianada
Price : Php. 15.00 per Pc.
Promotion: Sales talk
Place : Inside and outside the
School premises
People : Studentry, Faculty and
Staff, The people
outside the campus

13. VII. RESOURCES REQUIRED
Materials/
Ingredients
Price No. of
Pieces
Total Cost
Lumpia wrapper 25.00 2 Php. 50.00
Carrots 60.00/Kg. ½ Kilo Php. 30.00
Cabbage 50.00/Kg. 1 kilo Php. 50.00
Cooking oil 25.00/
Bottle
2 bottles Php. 50.00
Quail Eggs 130.00/
tray
1/2 tray Php. 65.00
Vinegar 30/Liter 1 liter Php. 30.00
Onion 5.00 1 pc. Php. 5.00
Pepper 5.00 1 pack Php. 5.00
Sugar 15.00 1 Php. 15.00
Cucumber 10.00 1 Php. 10.00
Chili 5.00 1 pack Php. 5.00
Ground meat 70.00 Php. 70.00
Php. 385.00

14. Labor Cost 38.75 /production
Labor Cost for 5
Production
193.75
Total Production
Cost
(5 productions)
1925.00
2, 118.75

15. FINANCIAL STATEMENT
Production No. of produce Sales
1 37 555.00
2 39 585.00
3 37 555.00
4 38 570.00
5 37 555.00
Total: Php.2,820.00
Total Sales – Total expenses = Profit
2, 820– 2118.75 = Php 701.25

17. DOCUMENTATIONS: