WRAP-TO-GO5

I. Introduction
Food is essential for humans to live. As technology advances, so does the food. Since the
primitive age, humans have been known to consume raw food, until it was further
developed as time goes by. Different techniques and styles of making food have been
introduced to the world, as the food process becomes more diverse.
Today, we are living in the age where food has become more complexed and processed.
A lot of artificial substitutes have been added, which could bring a harm to the body
when consumed in colossal amount. Carcinogens, and GMO’s have roamed the entire
food industry that it’s so hard to determine which is healthy and which is not.
For that very reason, we chose set up a snack store which advocates healthy living and
promote healthy diet. The food is wrapped in an oatmeal wrap, which can give nutrients
and tons of health benefits to a human body. Different flavors are also available to cater
to the tastes of individuals, thus including a vegetarian meal.
W R A P - T O - G O Page 1

II. Executive Summary
A. The background of the Business
We made this product proposal with the purpose and desire to serve our valued
customers a new product that will give help them achieve a healthy living by having a
healthy snack. We would like to introduce palatable flavors that consumers would surely
enjoy without compromising their diet. Nowadays people would choose an artificially
made food product that has a less nutritional content over the conventional foods that is
said to be “good for our health” that is available in the market. The business came up
with the name “Wrap-to-go” because our product mainly focuses on oatmeal wraps that
are ready to be made and easy to eat. Wrap-to-go’s first store is located at SM City
Manila in Ermita, and it will be operating on a kiosk.
The following are the names and address of the owners of Wrap-to-Go.
Name Address
Mary Joyce Barcelon 02 Everlasting St., Brgy. Payatas A,
Quezon City
Bencinart Benisano 8887, San Pablo St., San Antonio Valley 2,
Brgy, San Isidro, Paranaque City
Venice Calayag Blk3, Aldana St., Villa Verde Subdivision,
Bahayang Pag-asa, Imus, Cavite
Jer Ann Lou Dalisay 2613-G, P. Villanueva St., Pasay City
Robert De Guzman 2116 Kahilom 2, Pandacan, Manila City
Genebert Del Rosario 1538, Evangelista St., Makati City
We provide wraps with different fillings, namely; chicken, beef, tuna, all veggies,
and chicken pesto filled. The reason behind this is, we would like to cater to different
tastes, thus including a “vegetarian” flavor.
The wrap contains satisfying amount of cholesterol which is a contributing

nutrient needed on gaining body mass and building muscles. It also contains proteins that
can help repair muscle tissues on which can improve body composition. The wrap also
contains carbohydrates; carbohydrates provide energy for your body to help you get
through for the day. Our product contains a lot more nutrients from its fillings the fillings
can also help you satisfy your cravings.
The size of the business is small since it’s just new and the number of employees
operating the business are only six and the amount of capital invested by the partners is
not hefty.
B. Management, Marketing, and Financial Highlights
The business is established by six industrial partners to come up with each
partners as part of this business contribution. From the business structure our business
contains several positions on which every person is suitable for that job there’s the
General Manager, Book Keeper, Store Manager, Purchaser/ Deliver Man, Cashier and
Cleaning Maintenance.
1. Management
The General Manager increases management's effectiveness by recruiting,
selecting, orienting, training, coaching, counseling, and disciplining managers;
communicating values, strategies, and objectives; assigning accountabilities; planning,
monitoring, and appraising job results; developing incentives; developing a climate for
offering information and opinions; providing educational opportunities. The bookkeeper
would just purchase supplies and equipment as authorized by the management. The store
manager is responsible in doing the production process of the food/drink, store food in
designated containers and storage areas to prevent spoilage. The cashier will receive
payment by cash, check, credit cards, vouchers, or automatic debits. For the purchaser or
delivery man is responsible for driving the vehicle provided to him to the address of the
customer has ordered the food and delivering the food items. Lastly for the cleaning and
maintenance he/she is responsible for maintaining the cleanliness and orderliness of the
store.
2. Marketing

For our marketing aspect, the business targets students to employed individuals
who have a monthly income or allowance no less than 7500 pesos. The target individual
should be close to the location of the business which is SM Manila and those who have
an outdoor lifestyle within the business location area.
3. Financial
The Financial Aspect quantifies the results of the marketing, technical,
management, taxation, and legal bases of the project study, and expresses in peso
terms the possible outcome of operating a project. These are composed of
assumption, total project cost, pre-operating cash flows, possible sources of financing
and projected financial statements.
C. Socio-Economic Contributions
The business shows the contribution to the government by making the business legal,
and by being an SME (small to medium sized Enterprise) kind of business, Using local
materials would also help stimulate the local economy. The business contribution for the
society is that the product provides welfare to its consumers.
III. Industry Analysis
A. The Threat of Entry by new Competitors
The threat of a new entrants in the fast food industry is high because there are no

legal barriers, Wrap-to-Go can easily have a lot of competitors just for this reason. Since
the business is small and new it would be hard to gain publicity success due to small
amount of capital that can be use for advertising purposes against competitors who are
capable of advertising their product flawlessly.
B. The Threat of Substitute Products
A lot of product is almost similar with Wrap-to-Go since there is no legal barriers
such as having exclusive rights. There are some business who have been on the game
longer such as Plato Wraps have the same nature as our business. In order for the
business to improve its position against substitutes there should be improvement on many
aspects such as marketing, research and development and product distribution.
C. The Bargaining Power of Buyers/Customers
The bargaining power of the customer from the kind of business that the Wrap-to-Go
is in is low and in this kind of business bargaining power of the customer is almost non-
existing because the business has high profitability, unlike retail stores.
D. The Bargaining Power of Suppliers
Wrap-to-Go supplier is from the local markets since they sell generic products they
have less bargaining power compared from suppliers who sells known brands, and also
the business suppliers have a lot of competitors this would help contribute for a less
bargaining power
E. The Intensity of Rivalry among existing Competitors
Since Wrap-to-Go is new to the market unlike the other competitors they have high
committed fixed cost that could help them operate even at a loss.
In order for us to incorporate these external factors that are considered as threats
to the business we would improve our research development so that we could improve
the business level in a lot of aspects such as marketing abilities, product consistency and
improvement that can help the business to leap in market participation. In that way the
business can stay in front of the competitors.

IV. Mission and Vision
Vision

We envision not just to create a healthy snack but create memories for people who
wants to have a better lifestyle and to be committed on caring people’s welfare to help
them boost their confidence.
Mission
Wrap-to-Go’s purpose is to improve the healthy lifestyle of its consumers by serving
healthy products that has nutrients needed by the human’s body. We offer a healthy
alternative that could satisfy ones cravings through its bright taste.

V. MARKETING PLAN
A. Objectives
 To tap a 1.5% market share from the Demand/Supply Gap.
 To achieve a 3% increase in Sales in Philippine Peso for the next 2 years of
business operations starting January 2016.
 To implement effective marketing strategies that will promote healthy well-
balanced diet to health conscious consumers.
 To achieve a 4% and 5% sales increase in Philippine Peso on the 4th
and 5th
year
respectively.
B. Products to Sell
Throughout life, a person may have most likely eaten an oat whether for breakfast
or for snack. Oat, scientifically known as Avena sativa, is a type of cereal grain
that has been consumed by humans a thousand years ago. Commonly eaten as
porridge, it could also be used in variety of baked goods.
Having a lot of nutritional values, the researchers decided to conduct a study
having oat as the main core. The product will be called “Wrap-to-go”, a filling
wrapped by an oat flour tortilla-like sandwich.
These products focus on offering healthy yet delicious snack options. For the
filling, we have prepared three varieties. The chicken and mushroom in white
sauce,which is the most preferred filling of our respondents, beef and veggies, and
tuna and veggies. Each variant offer different health benefits for the body.
Chicken helps control blood pressure, reduces cancer risk, reduces risk of
cholesterol accumulation. Beef helps repair and build body tissues as well as
production of of antibodies. Of the many nutrients that meat contains, it is rich in

iron, zinc and selenium. While iron helps in forming hemoglobin that transports
oxygen to different parts of your body, zinc helps in tissue formation and
metabolism as well as selenium breaks down the fat and chemicals in the body.
Vitamins are also a big part of the one’s diet, and Vitamin A, B and D are
commonly found in meat as well. Not only do these vitamins promote good
vision, stronger teeth and bones but it also support the central nervous system thus
promoting mental health as well. Another big benefit of eating meat is the
maintenance of your skin’s health. Tuna helps lower the risk of coronary disease,
prevents high blood pressure, reduce the risk of obesity, and reduce the risk of
breast cancer.
Studies have been made to show the health benefits an oat can bring to a person.
1. Children exposed earlier to oats may reduce asthma risks.
2. People with Celiac Disease (meaning, could not eat gluten) could
enhance their nutrition with the oats’ mineral and fiber.
3. Type 2 Diabetes risks may be reduced.
4. Oats lower bad cholesterol.
5. Oats help control blood pressure.
6. Help control blood pressure.
C. Target Market
1. Area Coverage
The first Wrap-to-go store would be put up at the upper ground floor of SM City
Manila in Ermita, Manila.

The location was chosen due to a large demand coming from the nearby
establishments surrounding the mall. SM is one of the country’s successful chain of
malls, and malls are the typical “parks” of every Filipino during break times where
they normally would eat, shop, and even watch movies.
2. Consumer/Customer
Wrap-to-go’s segment its market according to the following:
i. Male and female students from nearby schools such as Adamson University
Mapua Institute of Technology, Lyceum of the Philippines University, Philippine
Normal University, Technical University of the Philippines, Universidad de
Manila, Santa Isabel College, Colegio de San Juan de Letran, and Pamantasan ng
Lungsod ng Maynila.
ii. Male and female workers from nearby institutions.
iii. Residents of nearby condominiums, and other establishments.
iv. Health conscious people
Market Segmentation
Geographic- Wrap-to-go’s first store is located at SM City Manila in Ermita,
Manila with a total foot traffic of 50,000 people on weekdays and
30,000 people during weekends.

Psychographic- Wrap-to-go caters to people of different lifestyles. A variety
of Wrap-to-go’s product can appeal to the following: vegetarians,
meat-lovers, and health-conscious individuals.
Targeting
Wrap-to-go’s target markets are students and employees within the radius of
SM City Manila. These includes nearby establishments such as universities
and government agencies. We are also targeting the Filipinos who live in
Manila who go to SM City Manila to hangout.
Positioning
Wrap-to-go aims to position itself as a healthy snack alternative everyone
can have. With the value proposition of, “Healthy diet, now comes in a
wrap,” we want our consumers to think of the health benefits the wrapped
food could give them, having oat flour as the main ingredient.
D. Presentation/Analysis of the Survey Results and
Recommendations
Demographic Profile
Table 1.1 Percentage Distribution of Respondents according to Gender
Male 48%
Female 52%
Total 100%
The survey shows that 48% of the respondents are male, while 52% are female. This
shows that females are more likely to try or buy the said product. However, the margin
between the male and female are not so distant, so we can conclude it as almost equal.

The table shows that 48% of the respondents are aged 20 and below. Twenty-two (22%)
are aged 21 to 30. Nineteen (19%) are aged 31 to 40. Eleven (11%) are aged 41 and
above. The biggest percentage of age came from the millennial generation, also known as
the Generation Y. These are the people who turned adulthood around the 2000’s.
Table 1.3 Percentage Distribution of Respondents according to Educational
Attainment
Primary Level/Grade School 0%
Secondary Level/High School 0%
Tertiary Level/College 73%
Post Graduate 27%
Total 100%
The survey shows that there are 73% of the respondents are at the Tertiary Level while
the remaining 27% of the respondents are post graduates.
The survey shows that 32% of the respondents are employed, 10% are self-employed and
Table 1. 2 Percentage Distribution of Respondents according to Age
20 & below 48%
21 - 30 22%
31 - 40 19%
41 & above 11%
Total 100%
Table 1.4 Percentage Distribution of Respondents according to Economic Status
Employed 32%
Self-employed 10%
Student 58%
Total 100%

58% are students.
Table 1.5 Percentage Distribution of Respondents according to Weekly Allowance
(Students)
Php1,500 & below 36
Php1,501 - Php2,000 6
Php2,001 - Php2,500 8
Php2,501 - Php3,000 6
Php3,001 & above 2
Total 58
The survey shows that 36 out of 58 or 62.07% of the students have a weekly allowance of
Php1,500 and below. 6 out of 58 or 10.34% have Php1, 501 to Php2,000 as their weekly
allowance. 8 out of 58 or 13.79% have Php2, 001 to Php2,500 as their weekly allowance.
6 out of 58 or 10.34% have Php2,501 to Php3,000 as their weekly allowance and only 2
out of 58 or 3.45% have Php3,001 and above as their weekly allowance.
Table 1.6 Percentage Distribution of Respondents according to Monthly Income
(Non-Students)
Php10,000 & below 6
Php10,001 - Php15,000 9
Php15,001 - Php20,000 7
Php20,001 - Php25,000 13
Php25,001 & above 7
Total 42
The surveys for monthly income have 42 respondents. 13 of them or 30.95% have Php20,
000-Php25, 000. 9 or 21.43% have Php10, 001-Php15, 000. Both Php15, 001-PHP20,000
and 25,001 and above have 7 respondents or 16.67% and lastly there are 6 respondents

for 10,000 and below or 14.29%.
Question Proper
Table 1.7 Percentage Distribution of the Respondents who are Patronizing Healthy
Food Products
Strongly Agree 28%
Agree 56%
Neither Agree nor Disagree 14%
Disagree 2%
Strongly Disagree 0%
Total 100%
The survey shows the number of respondents who agreed to patronize healthy food
products. 56% is the highest respondents said that they agreed to consume such healthy
food while 28% strongly agreed, 14% neither agrees nor disagrees while the remaining
2% said they disagreed. The overall analysis is that 84% respondents agreed that they are
willing to patronize healthy food products, which is an indicator of a good customer
confidence in the concept of our product.
Table 1.8 Percentage Distribution of the Respondents who are willing to try healthy
food product such as Wrap-to-go with Oats

Strongly Agree 27%
Agree 48%
Disagree 0 %
Total 100%
The survey shows the number of respondents who are willing to try healthy food products
such as wrap to go with oats. 48% is the highest respondents said that they agreed while
27% strongly agreed, 24% neither agrees nor disagrees while the remaining 1% said they
strongly disagreed. The overall analysis is that 75% respondents agreed that they are
willing to try healthy food products, which is an indicator of a good customer confidence
in the concept of our product.
Table 1.9 Percentage Distribution of the Respondents who would promote eating
healthy food products to their family & friends
Strongly Agree 57%
Agree 39%
Disagree 1%
Total 100%
The figure above appears the number of respondents who will promote of consuming
healthy food products to their family and friends. 57% respondents strongly agreed while
39% agreed. 3% respondents neither agreed nor disagreed and lastly just 1% for those
who disagreed. The most important thing in building customer loyalty is giving them the
satisfaction and going beyond their expectations. Maintaining the quality of the product
and being transparent on what we are giving, being honest and open is what makes a
customer keep coming back and expecting a new customer to come.
Table 1.10 Percentage Distribution of the Places where Respondents usually purchase

consumer products such as food, drinks, etc.
Restaurant 20%
Retail Stores 26%
Fast Food 23%
Food Stalls 15%
“Carinderia” 15%
Others: Mall 1%
Total 100%
As we can see in the figures above that most of the consumer purchased products such as
food and drinks or 26% of respondents in a retail store, 2% were buying in a fast food,
20% at a restaurant, 15% for both food stalls and “carinderia” and lastly 1% at the mall.
One of the possible reasons why consumers go to the retail store is that it is the nearest
place to go to and it is more convenient and time efficient.
Table 1.11 Rank of the factors which affect Respondent’s decision in purchasing food
products
Rank Factors Weighted Mean
1st
Taste 3.96
2nd
Cost/Price 3.76
3rd
Health Benefits 3.02
4th
Presentation 2.69
5th
Ingredients 1.57

The above figure shows how consumer ranks their decision making in purchasing food
products. They are willing to buy their food based on the taste, cost/price, health benefits
that they can have presentation and lastly the ingredients. This shows that consumer still
value the taste of the food product even without knowing the ingredients of it. But still we
need to be transparent so that we can avoid any problem In the future.
Weighted Mean Computation
Factors that affect Buying Behaviour
Taste
Rank 5 4 3 2 1
Quantity 44 26 17 8 5
Total 220 104 51 16 5
Weighted Mean 3.96
Legend:
5- Highest
1-Lowest

Cost/Price
Rank 5 4 3 2 1
Quantity 34 31 16 15 4
Total 170 124 48 30 4
Weighted Mean 3.76
Health Benefits
Rank 5 4 3 2 1
Quantity 11 19 37 27 6
Total 55 76 111 54 6
Weighted Mean 3.02
Presentation
Rank 5 4 3 2 1
Quantity 9 21 21 28 21
Total 45 84 63 56 21
Weighted Mean 2.69
Ingredients
Rank 5 4 3 2 1
Quantity 2 3 9 22 64
Total 10 12 27 44 64

Weighted Mean 1.57
This figure above shows that respondents would love to have the Chicken & Mushroom
with White Sauce, secondly the beef & Veggies, third the Tuna & Veggies, Chicken
Pesto and lastly the all veggies variant. This shows that consumer still love having mixed
the veggies with any meats such as chicken, beef and tuna for them to enjoy eating it a
lot.
Weighted Mean Computation
Variety of Ingredients
Chicken & Mushroom with White Sauce
Rank 5 4 3 2 1
Quantity 31 27 20 10 12
Total 155 108 60 20 12
Table 1.12 Rank of the variety of ingredients that the Respondents would
like us to prepare
Rank Ingredients Weighted Mean
1 Chicken & Mushroom with White Sauce 4.9
2 Beef & Veggies 3.47
3 Tuna & Veggies 3.12
4 Chicken Pesto 2.79
5 All Veggies 2.06
Legend:
5- Highest
1-Lowest

Weighted Mean 4.9
Beef & Veggies
Rank 5 4 3 2 1
Quantity 24 31 21 16 8
Total 120 124 63 32 8
Weighted Mean 3.47
Tuna & Veggies
Rank 5 4 3 2 1
Quantity 20 21 21 27 11
Total 100 84 63 54 11
Weighted Mean 3.12
Chicken Pesto
Rank 5 4 3 2 1
Quantity 13 19 20 31 17
Total 65 76 60 63 17
Weighted Mean 2.79

The respondents are willing to spend money for such product shows in the above figure.
39% agreed to spend Php50.00-Php60.00, 26% for Php71.00-Php80.00, 13% for both
Php61.00-Php70.00 and Php101-and above, 5% for Php91.00-100.00 and lastly 4%
Php81.00-90.00. This shows that customers looking for food that is worth the price.
Analysis of the Survey Results
The group conducted a survey to be able to find out the feasibility of selling the
All Veggies
Rank 5 4 3 2 1
Quantity 2 2 18 16 52
Total 10 8 54 32 52
Weighted Mean 2.06
Table 1.13 Percentage Distribution of the Prices which Respondents are
willing to spend for such product
Php50.00 - Php60.00 39%
Php61.00 - Php70.00 13%
Php71.00 - Php80.00 26%
Php81.00 - Php90.00 4%
Php91.00 - Php100.00 5%
Php101.00 & above 13%
Total 100%

product and the buying behavior and preferences/taste of the target market of the
proposed product. Based on the data gathered, we have surveyed an almost equal number
of males and females. Most of our potential customers are students. Majority of our
respondents are aged 20 and below. Most of the respondents stated that their allowance
(students) or salary (workers) were only on the median value. 84% of the respondents
were already patronizing our healthy food products, 75% were willing to try our products
and 96% would promote eating healthy food products to their family and friends. Retail
Store is the top place where respondents usually purchase consumer products. The
respondents preferred taste as the leading factor when they purchased food products.
They have also ranked cost, health benefits, presentation, and ingredients respectively.
They also preferred Chicken and Mushroom with White Sauce among the 5 varieties,
Beef and Veggies, Tuna & Veggies, Chicken Pesto, and All Veggies are the runner-ups.
They are willing to spend Php50.00 to Php60.00 for our product.
Recommendations
1. The price of the products must be budget friendly especially for
students.
2. The products should be delicious regardless of their prices.
3. Promote your products in such a want that you will reach most of your
target market, like social media and other platforms.
4. Make your stall appealing and come up with effective marketing
strategies.
E. Demand and Supply Analysis
1. Demand
The target markets are students from nearby schools, workers or employees from
nearby institutions, residents from nearby condominiums and other establishments,
and health conscious people. Based on market research, on the average, there are
50,000 people who go to SM Manila during weekdays and 30,000 people during

weekends. Thus making a traffic of 16,150,000 (50,000 x 260 + 30,000 x 105)
annually. On the other hand, 75% of the total respondents are willing to try healthy
food products such as Wrap-to-go.
2. Supply
The supply was computed by getting the number of stalls at SM Manila who
sell almost the same product as ours or offer same benefits as ours, where based on
our research, there are 4 food establishments in this category. We will then be
multiply the number of products each stall can sell on a daily basis to the number of
days in a year to get the annual supply. Moreover, we have also considered those
food establishments who pose as a threat or competition to our product.
Table 2.1 Demand Supply
Weekdays: 50,000 x 260 = 13,000,000
Weekends: 30,000 x 105 = 3,150,000
Total Population: 16,150,000
x Percentage of Patrons Willing to Buy our Product: 75%
Total Estimated Patrons Willing to Buy our Product: 16,150,000 x 75% = 12,112,500
x Percentage of Target Market Share: 20%
Total Estimated Target Market Share: 2,422,500
x Percentage Reliability: 23%
Final Estimated Target Market (Population): 545,375

3. Demand-Supply Gap Analysis
Table 2.3 Demand-Supply Gap Analysis
Demand Supply D/S Gap
545,375 392,375 153,000
There is a clear gap between the demand and supply presented. The demand is
512,112,500 whereas the supply is only 1,912,025 food products annually.
Establishments Average Sales
(Weekdays)
Total Sales
(Weekdays)
260 days
Average Sales
(Weekends)
Total Sales
(Weekends)
105 days
Total
Sandwich Guy 180 46,800 120 12,600 59,400
Turk’s
Shawarma
650 169,000 450 47,250 216,250
Starbucks 150 39,000 85 8,925 47,925
Plato Wraps 200 52,000 160 16,800 68,800
Total: 392,375

4. Present Suppliers and Competition
4.1 Suppliers
Table 2.4 Suppliers
Suppliers Ingredients
Puregold Divisoria  Tuna
 Evaporated Milk, Cream, Mayonnaise
 Mushroom
 Condiments (Salt, Sugar, and Pepper)
 Olive Oil, Vinegarette
 Basil Leaves
Juliet’s Poultry Shop (Divisoria Market)  Chicken
Nena’s Meat Shop (Divisoria Market)  Ground Beef
Aling Susan’s Vegetable Stand (Divisoria
Manila)
 Vegetables and Tomatoes
Best Way Merchandising (Divisoria)  Flour and Yeast
For the Chicken, Beef, Vegetables and Tomatoes, they will be purchased weekly to
ensure the quality of the ingredients. For the remaining ingredients, they will be
purchased monthly. The items will be purchased through cash.

4.2 Competition
Table 2.5 Direct Competitors
Most people think a healthy diet, a
delicious meal, and an affordable food
can’t co-exist with one another. For that
very reason, the Sandwich Guy was born. It
aims to offer affordable, mouth-watering
food for health- conscious individuals. A
variety of potatoes, salads, pastas, and of
course sandwich is available to the feed the
people’s needs.
Shawarma is a popular snack and
considered a staple diet in the Middle East.
Just like the Mexican Taco, it is also a
filling packed with pita bread instead.
Turk’s Shawarma wants to ensure
affordability without compromising the
quality by delivering 100% pure beef, and
fine pita bread ingredients.
Starbucks was established not only to
deliver the world’s finest coffee but also to
bring a well-connected society in our world
today. Expect more than coffee because
Starbucks also offers other fine pastries.

Plato Wraps originated from Pangasinan,
Philippines. It’s known for having meals
wrapped in small packages. Its most
signature flavour is the grilled chicken
spiced up and stuffed in flat bread.
F. Projected Sales
Units per Month
Monthly Sales
Price
Filling Price
Chicken and mushroom with white sauce Php59.50
Beef and veggies Php64.50
Tuna and veggies Php59.50
Chicken Pesto Php59.50
All Veggies Php59.50
Total
Monthly
Sales
Chicken &
Mushroom in
White Sauce
Beef &
Veggies
Tuna &
Veggies
Chicken Pesto All Veggies
Php772,015 Php227,587.50 Php172,731 Php144,109 Php128,996 Php98,591.50
Total
Units
Chicken &
Mushroom
in White
Sauce
(30%)
Beef &
Veggies
(21%)
Tuna &
Veggies
(19%)
Chicken
Pesto (17%)
All Veggies
(13%)
12,750 3,825 2,678 2,422 2,168 1,657

Projected Sales
Year Estimated Target Sales Percentage Increase
1st
(2016) 9,264,150 ----
2nd
(2017) 9,264,150 ----
3rd
(2018) 9,828,337 3%
4th
(2019) 10,630,329 4%
5th
(2020) 11,719,938 5%
G. Marketing Programs/Strategies
Different strategy mix would be used to maximize the promotion of Wrap-to-go.
We would be placing posters and tarpaulins within 500 meter vicinity outside the
mall. We would also hand flayers to passersby.

TOWS Analysis
IFAS
EFAS
Strength
1. Reasonable Pricing
2. Healthy Snack
Weaknesses
1. Limited skills and
resources
2. Limited Capitalization
Opportunities
1. Word-of-mouth Marketing
2. Unserved Customers are
present
SO Strategies
 Use the word-of-mouth
marketing to spread the
word regarding the
budget-friendly and
healthy snack available
in the market. (S1, S2,
O1)
 Tap the unsaved
customers by offering
your innovative product.
(S1,S2, O2)
WO Opportunities
 Substitute other
marketing tools that can
contribute to cost and
replace it with word-of-
mouth marketing. (W1,
W2, O1)
 Lower the expense by
targeting only the
selected segment. (W2,
O2)
Threats
1. Competition
2. Some customers would
prefer a heavier meal
ST Strategies
 Stand out from the
competition by offering
the consumers a healthier
option. (S2, T1)
 Stress out that a heavy
meal does not mean a
complete meal, unlike the
product. (S2, T2)
WT Strategies
 Keep the costs minimal
but reasonable. (W1, W2,
T1)
 Keep developing the
product to keep up with
the demand of the
consumers. (W1, T1)

4Ps (Marketing Mix)
Product
Wrap-to-go is the Brand Name of our product. For our tagline, “Healthy diet now comes
in a wrap”, we will make sure that with our product you will get the total nutrition that
your body needs. Aside from the health benefits, our products also offer convenience and
satisfaction. These three components are the main core benefits we offer our consumers.
Nowadays, convenience must not mean low quality it should mean value of time and
effort yet satisfied customers and excellent product. And we offer just that!
The firm will use Differentiated Marketing Strategy. Differentiated marketing is a sales
growth strategy in which several market niches or population segments are targeted with
different product with each niche or segment. Differentiated marketing should enable the
firm to achieve several objectives:
 Sales maximization
 Recognition as a specialist
The firm will use the Segmented Specialization Strategy. A segmented
specialization strategy allows a company to serve several different needs of one segment,
which is health conscious consumers, and develops many products and marketing
programs. The firm have seen a potential growth rate of the chosen segment and most
importantly, the product can offer superior value to the customers in the segment.
Price
The firm have chosen Competitive Pricing Strategy, the firm have set the price at par
with our competitors’. The firm would like to compete in other factors that would justify
the prices of the product.
Place
We have chosen to open our first kiosk at SM Manila due to the numerous foot traffic

from the surrounding institutions and establishments.
Promotion
Word-of-mouth is a very powerful tool in spreading our product. Moreover, it is also
cost-free. We can compete with the different establishments through this and we will also
hit our target sales each month because of this. Customer needs and wants are evolving
quickly, these also include their food consumption. Most people are switching to eating
healthy and nutritious food. Our product can both meet their needs and wants.
Different strategy mix would be used to maximize the promotion of Wrap-to-go. We
would be placing posters and tarpaulins within 500 meter vicinity outside the mall. We
would also hand flyers to passerby. Social media is a very important tool in promoting a
product hence; we will take advantage of this. During our first week of operation, we will
be having a free taste so that the consumers will have an idea regarding the taste of our
products.
(Flyer)

H. Marketing Selling & Expense
Advertising
Materials
Measurement Quantity Price Total Amount
Tarpaulin 2 x 3 ft 25 Php200 Php5,000
Flyers 3.5 x 8” 1,000 Php3 Php3,000
Posters 18 x24” 50 Php40 Php2,000
Total Expense Php10,000
We will purchase 25 tarpaulins and 50 posters to be distributed or placed along the 500m
vicinity area outside SM Manila. We will also distribute 1,000 pieces of flyers to be given
to the mall goers at the entrance of the said mall.

VI. Production and Operation
A. Objectives
 To determine the total number of units to be produced on a daily, monthly, and
annual basis.
 To determine the cost of production (monthly and annually)
 To determine the total cost of production per unit/output.
 Include the listing of the Raw Materials Requirements, Machinery and
Equipment, and Labor Requirements.
B. Technical Production Description
 The product is consist of five cooking procedure. One of this is the dough or
wrap. This is our owned recipe and made by us. The other one is the meat and
lastly the sauce is also our own recipe.
C. Production Operations Process
Safety and Security Aspect
To maintain the quality of the equipments that the owners will use during the production
process, the inspection of the equipments should be done regularly to prevent safety and
injuries.
The following are the materials to be considered and used by the workers during the
production process of the Wrap-to-go

SAFETY AND SECURITY FUNCTION
Hairnet
A piece of fine mesh fabric for confining
the hair.
Gloves
For hygienic reasons and to prevent viruses
and bacteria which are present in your body
from contaminating the food
Face Mask
To avoid exposure and contact of body
fluids hey also remind the wearer not to
touch their mouth or nose.
Hand towel
Is use for drying and removing dirt in the
hand
Hand Sanitizer
For hygienic purposes Used by employees
to protect the product from bacteria while
making the production.
Fire Extinguisher
Protection from fire in case of accident
 Weight: 6kg
 Height: 400mm
 Part No.: XL01-020P2

Plain Flour Yeast
Oats Salt
2. Ingredients for Chicken & Mushroom in White Sauce
Chicken Breast Salt
Oil Pepper
3. Ingredients for Beef & Veggies
Beef Tomato
White Onion Pepper
Garlic
4. Ingredients for Tuna & Veggies
Tuna Mayonnaise
White Onion Salt
Cucumber Pepper
5. Ingredients for Chicken Pesto
Chicken Breast Salt
Olive Oil Pepper
Fresh Basil Leaves
6. Ingredients for All Veggies
Tomato Carrots
Lettuce Cucumber
White Onion
7. Ingredients for White Sauce
Garlic All Purpose Cream
White Onion Evaporate Milk
Mushroom Salt
Pepper
Process
Dough/Wrap
1. Duration: 1seconds
Mix yeast into water (warm)
set aside

Total Duration for Dough/Wrap: 1hour 15minutes and
6seconds or 2hours 15minutes and 6seconds
Chicken & Mushroom in White Sauce
2. Duration: 3minutes
Mix all the dry ingredients
(plain Flour and Oats) in a
separate bowl
6. Duration: 5- 10 Seconds
Cook into pan the wrap
5. Duration: 1 to 2hrs
Let it rest a Rome.
Temperature it enhanced in
size.
Put the water with to the dry
ingredients and mix well,
Knead the better or mixture
until getting the exact
consistency

Total Duration for Chicken: 21 to 26 minutes
Beef & Veggies
Total
Duration for Beef: 6minutes
1. Duration: 15 to 20 minutes
Boil the Chicken Breast until
getting the right texture
Cut the meats into strips then it
is ready to use.
2. Duration: 1minute
Put salt and pepper then let it
boil
Sautee beef into white onion,
garlic, and tomato
Added pepper then mixes well.

Tuna & Veggies
Total Duration for Tuna: 5minutes
Chicken Pesto
Total Duration for Chicken Pesto: 23 to 33 minutes
2. Duration: 2minute
Then add mayo, salt, and
pepper then mix well.
Mix tuna with white onion and
cucumber
Boil the Chicken Breast until
getting the right texture
3. Duration: 3 minutes
Once the chicken is cooked,
slice it into strips then mixes
all ingredients’ well.
Add basil leaves, olive oil,
garlic then salt and pepper to
taste

All veggies
Total Duration for All Veggies: 12-17 minutes
White Sauce
Tot al Duration for Sauce: 8 to 10 minutes
2. Duration: 10-15 minutes
Slice the cucumber, carrots,
lettuce, white onion and
tomato into cubes
1. Duration: 2 minutes
Wash all the vegetables
thoroughly
Sautee garlic and onion in pan
with oil
Then add mushroom, all
purpose cream, evaporate
milk, salt and pepper

D. Production Schedule
E. Labor Requirements
Table 3.2
In-charge Quantity Job Description
Baker 1 The baker is the one in charge in preparing and baking
the wrap
Cook 1 The cook is the one in charge in preparing the fillings
Purchaser/
Delivery Man
1 The purchaser or delivery man is the one in charge in
buying the ingredients as well as delivering the products
from the factory to the mall
TOTAL 3
F. Machinery/Equipment Requirements
Table. 1.3
Table 3.1
Workers Operating
Days
Time Unit per
Day
Unit per
Month
Rest Day
Baker Monday-
Sunday
7:00am to 12:00 –
1:00pm to 3:00pm
425 12.750 Monday
Cutter, Cook Monday-
Sunday
8:00am to 12:00 –
1:00pm to 3:00pm
425 12,750 Tuesday
Store Manager Monday-
Sunday
8:00am to 12:00 –
1:00pm to 3:00pm
Wednesday
Purchaser/
Delivery Man
Monday-
Sunday
8:00am to 12:00 –
1:00pm to 9:00pm
Thursday
Cashier Monday-
Sunday
8:00am to 12:00 –
1:00pm to 9:00pm
Friday
Cleaning &
Maintenance
Monday -
Sunday
7:00am to 12:00 –
1:00pm to 9:00pm
Saturday

MACHINES/EQUIPMENT QUANTITY SPECIFICATION
1 Gas Range
A thermally insulated chamber used
for baking or drying of a substance.
It is most commonly used for
cooking.
 Dimension (L-M-H)
 Power Source: Gas
 Php17,000.00
1 Microwave Oven
An electrically operated oven using
high-frequency electromagnetic
waves that penetrate food, causing
its molecules to vibrate and
generating heat within the food to
cook it in a very short time.
 Dimension: 29.88”(w) 16.94”
(H) 15.44” (D)
 Php3,000.00
1 Mini Refrigerator
To fit an impressive amount of food
in a small space.
 Is defined as a fridge with a
capacity of less than 5.5
cubic feet.
 Dimension: 32.75”H x
18.5”W x 17.75”D
 Php5,000.00

1 Silicon Mat
Designed for a variety of sized pans
and baking sheets.
 Range of – 40”F (-40”C) to
450”F (232”C)
 Size 11 by 17 inch, or 8-1/2 x
11 inch rectangular size.
 Php350.00/each
2 Mixing Bowl
Is used for mixing ingredients.
 Php150.00/each
1 Rolling Pin
A cylinder rolled over pastry or
dough to flatten or shape it.
 24 inches in length
 Php150.00/each
4 Measuring Spoon
Is a spoon used to measure an
amount of an ingredients, either
liquid or dry, when cooking
 Set of 4 measuring spoon
size: 1.25ml, 2.5ml, 5ml,
15ml
 Php35.00/set

4 Measuring Cup
Used primarily to measure the
volume of liquid or bulk solid
cooking ingredients such as flour,
sugar and oats.
 Set of 5 measuring cup size:
50ml, 100ml, 150ml, 200ml,
250ml
 Php40.00/set
2 Silicone Spatula
Usually used in food preparation
 Php120.00/each
1 Cling Wrap
Is a thin plastic film typically used
for sealing food items in containers
to keep them fresh over a longer
period of time
 Dimension: 12.5 x 2.2 x 2.2
inches
 Php60.00/each
2 Chopping Board
Is durable board on which to place
materials for cutting
 Dimension: 15”x21”
 Php30.00/each

3 Knife
A cutting instrument consisting of a
sharp blade attached to a handle.
 Php100.00/each
3 Frying Pan
Is a flat bottomed pan used for
frying, searing, and browning food
 Php500.00/each
10 Food Container
A round open container used for
holding liquids or for storing or
mixing food.
 Php60.00/each
1 Can Opener
Used to open the lid on metal cans
with ease.
 Php70.00/each
G. Raw Materials Requirement
Ingredients/Raw Materials Description
Chicken
The entire breast portion of the chicken. It
is available bone-in, boneless, skin-on and
skinless. Consists of white meat only.

Tuna
It is your classic all-time, healthy meat. A
delicious indulgence. It has Omega 3 DHA
that is good for the heart and mind. It is low
in cholesterol and has no preservatives.
Century Tuna Flakes in Vegetable Oil
155g50x155g
Beef
A package that just says ground beef
indicates that the meat may have been
taken from several areas of the carcass.
Evaporated Milk
Is a milk product, usually sold in cans, that
is made by removing about 60 percent of
the water from ordinary milk
Mushroom
Are the fleshy and edible fruit bodies of
several species of macro fungi They can
appear either below ground or above
ground where they may be picked by hand
All Purpose Cream
Is the extra rich premium cream that makes
your every dessert creation delightfully
perfect

Cucumber
Is a widely cultivated plant in the gourd
family, Cucurbitaceous It is a creeping vine
that bears cylindrical fruits that are used as
culinary vegetables
White Onion
is a type of dry onion that has a pure white
skin and a sweet, mild white flesh
Garlic
Alliums sativum, commonly known as
garlic, is a species in the onion genus,
Allium. Its close relatives include the
onion, shallot, leek, chive, and rakkyo
Tomato
The tomato is consumed in diverse ways,
including raw, as an ingredient in many
dishes, sauces, salads, and drinks.

Mayonnaise
Is a thick, creamy sauce often used as a
condiment It is a stable emulsion of oil, an
emulsifier, and either vinegar or lemon
juice,
Lettuce
Is an annual plant of the daisy family
Asteraceae It is most often grown as a leaf
vegetable, but sometimes for its stem and
seeds
Carrots
Is a root vegetable, usually orange in
colour, though purple, red, white, and
yellow varieties exist. It has a crisp texture
when fresh.
Vegetable Oil
Is a triglyceride extracted from a plant Such
oils have been part of human culture for
millennia
All Purpose Flour
Flour is a powder which is made by
grinding cereal grains or
other seeds or roots (like cassava). It is the
main ingredient of bread

Oats
Is a species of cereal grain grown for its
seed, which is known by the same name.
While oats are suitable for human
consumption as oatmeal and rolled oats,
one of the most common uses is as
livestock feed.
Yeast
Is the common name for the strains
of yeast commonly used as a leavening
agent in baking bread and bakery products,
where it converts
the fermentable sugars present in
the dough into carbon dioxide and ethanol.
Fresh Basil Leaves
My taste somewhat like anise, with a
strong, pungent, often sweet smell. There
are many varieties of Ocimum basilicum,
as well as several related species or species
hybrids
Salt
Bring out the flavor when cooking, also
when baking a pinch will bring out
sweetness in the foods.
Pepper
Is a flowering vine in the family
Piperaceae, cultivated for its fruit, which is
usually dried and used as a spice and
seasoning

H. Plant/Factory Location
The product will be produced in a house inside a subdivision along Otis, Manila, behind
Robinsons Mall Otis. The location is convenient for it is on a kilometer away from SM
Manila. The exact location can be found at the bottom right of the image, with the grey
pin icon.

I. Plant Layout
The house is located at Unit G-07 Otis 888, Paco, Manila. The place is not be rented
since it is owned by one of the partners. The kitchen, where most of the production is
done, is approximately 5.42m x 1.98m.
The equipment we need is in the purple bar at the lower right corner of the picture. The
procedure would be mostly done at that spot.
Left to right clockwise: dining table, refrigerator, stove and microwave, sink, tabletop,
bar table.

Kiosk
The kiosk is painted white, beige, and green. The logo is visible at the top of the stand,
while the value proposition at the bottom.

J. Waste
Disposal
System
The cleanliness of both the kitchen and the kiosk is the responsibility of both
management and individual operating department of any food-processing outlet, that’s
why the management of the Wrap-to-Go will orient the workers for the proper sanitation
of the place. Food spoilage is too dispatched properly. The segregation of biodegradable
and non-biodegradable wastes is used.
The cans used for the tuna would be collected separately, and eventually be sold for
additional income.
To organize the process of waste elimination, the management will see to it that the waste
is regularly collected and disposed for making the bakeshop clean and neat for the
convenience of our customers.
The Company will also impose the practice of 5’S: Sort; Systematize; Sweep; Sanitizer;
Self-discipline.
SORT

 Facilities productivity in the delivery of the services.
 Utilizes effectiveness and efficiency of resource in the workplace.
 Ensures functioning of resource.
 Maintain a safe environment.
SYSTEMATIZE
 Necessary items in their proper place.
 30 to 60 seconds item retrieval.
 Needed items with labels.
 “BEFORE” and “AFTER” photographs.
SWEEP
 Cleaning is everybody’s responsibility, from the superior down the line.
 All units shall have the 5s trash boxes for biodegradable and non-biogradable.
SANITIZE
 Consistently ensuring perpetual cleaning.
 Praise and comment on good practice and performers.
 Investigates the causes of dirtiness and implement a plan to eliminate the sources.
SELF DISCIPLINE
 Consistent practice and implementation of the first 4s.
 Pay attention to little things and practice doing right things every day until you do
things right naturally.
 Get into the habit of doing what is expected.
Waste Disposal Schedule
Table 1.5
Day Time
Monday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
Tuesday 11:30 AM – 12:00 PM and 8:00 – 9:00PM

Wednesday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
Thursday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
Friday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
Saturday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
Sunday 11:30 AM – 12:00 PM and 8:00 – 9:00PM
The table
above
shows
the daily
waste
disposal schedule of the business. The allotted times are 11:30am – 12:00pm and 8:00 –
9:00pm from Monday to Sunday.
K. Quality Control System
1. Quality Policy
In order for us to have a consistency in our product we will minimize our man power so
that it would be easier for the team leader to manage/direct all the process that is going
off during production. Maintenance of the machinery being used should be implied every
other year to avoid product we will use measuring utensils to have equal amount of raw
material that are being put on a single unit.
2. Quality Objective
Our objective is to develop and maintain a highly skilled professional workforce
knowledgeable of and capable of providing good leadership and establishing, maintaining
the consistency of the production of our product and improving business and quality
processes are developed, understood and used appropriately, and also to provide value to

our customer and help them to meet their expectations.
3. Conformity and Improvement
In order for our business to have a good standard we will improve both our technical and
social skill in order to attain good product and customer satisfaction.
4. Assessments and Analysis for Improvements.
We will ask for feedbacks from our customer’s so that we will be able to review our
performance, and also to help us improve our service.
L. Production Cost
I. Total Production Cost pear year
Table 1.6
Raw
Materials
Price per
Kilo/Unit
Quantity
Needed
per Unit
Quantity
Needed
per
Month
Total Price
per Unit
Total Price per
Month
Total
Annually
Chicken Php 140.00 75grms 450 kilos Php 10.50 Php 63,000.00 Php 756,000.00
Beef Php 280.00 50grms 134 kilos Php 14.00 Php 37,520.00 Php 450,240.00
Tuna Php 35.00 75grms 183 cans/
180grms
Php 3.00 Php 6,405.00 Php 76,860.00
Evaporated
Milk
Php 26.00 30ml 115 cans/
370ml
Php 8.00 Php 2,990.00 Php 35,880.00
Mushroom Php 63.00 25grms 96 cans/ Php 2.00 Php 6,048.00 Php 72,576.00
All Purpose
Cream
Php 44.50 25ml 96 boxes/
250ml
Php 11.00 Php 4,272.00 Php 51,264.00
Cucumber Php 30.00 50grms 204 kilos Php 1.50 Php 6,120.00 Php 73,440.00
WhiteOnion Php 20.00 25grms 265 kilos Php 1.00 Php 5,295.00 Php 63,540.00
Garlic Php 40.00 25grms 163 kilos Php 1.00 Php 6,520.00 Php 78,240.00
Tomato Php 25.00 25grms 108 kilos Php 6.00 Php 2,700.00 Php 32,400.00
Mayonnaise Php 330.00 25ml 17.5liters Php 8.25 Php 1,650.00 Php 19,800.00
Lettuce Php 80.00 25grms 42 kilos Php 2.00 Php 3,360.00 Php 40,320.00
Carrots Php 40.00 25grms 42 kilos Php 1.00 Php 1,680.00 Php 20,160.00
Vegetable
oil
Php 100.00 1table
spoon
5 pcs/ 3
litters
Php 1.00 Php 300.00 Php 3,600.00

All Purpose
Flour
Php 35.00 2cups/50
0ml
640 kilos Php 7.00 Php 22,400.00 Php 268,800.00
Oats Php 38.00 1cups/25
0ml
320 kilos Php 3.00 Php 12,160.00 Php 145,920.00
Yeast Php 20.00 ½ tea
spoon
15 kilos Php 1.00 Php 300.00 Php 3,600.00
Fresh Basil Php 34.00 3pcs 30 pack Php 11.00 Php 1,020.00 Php 12,240.00
Salt Php 10.00 ¼tea
spoon
15 kilos Php 1.00 Php 150.00 Php 1,800.00
Pepper Php 10.00 ¼ tea
spoon
15 kilos Php 1.00 Php 150.00 Php 1,800.00
Total Php
1,410.50.00
Php 98.25 Php 184,040.00 Php
2,208,480.00
II. Production Cost per Unit
Table 1.7
Raw Materials Price per Kilo/Unit Quantity Needed
per Unit
Total Price per Unit
Chicken Php 140.00 75grms Php 10.50.00
Beef Php 280.00 50grms Php 14.00
Tuna Php 35.00 75grms Php 3.00
Evaporated Milk Php 26.00 30ml Php 8.00
Mushroom Php 63.00 25grms Php 2.00
All Purpose Cream Php 44.50 25ml Php 11.00
Cucumber Php 30.00 50grms Php 1.50.00
White Onions Php 40.00 25grms Php 1.00
Garlic Php 40.00 1pcs Php 5.00
Tomato Php 25.00 25grms Php 6.00
Mayonnaise Php 330.00 25ml Php 8.25.00
Lettuce Php 80.00 25grms Php 2.00
Carrots Php 40.00 25grms Php 1.00
Vegetable oil Php 100.00 1table spoon Php 1.00

All Purpose Flour Php 35.00 2cups/500ml Php 7.00
Oats Php 38.00 1cups/250ml Php 3.00
Yeast Php 20.00 ½ tea spoon Php 1.00
Fresh Basil Leaves Php 34.00 3pcs Php 11.00
Salt Php 5.00 ¼ tea spoon Php 1.00
Pepper Php 5.00 ¼ tea spoon Php 1.00
TOTAL: Php 1,410.50 Php 98.25
III. Equipment/Machinery Cost
Table 1.8
# Machinery/Equipment Quantity Unit Price Total
1 Gas Range 1unit Php 17,000.00 Php 17,000.00
2 Microwave Oven 1unit Php 3,000.00 Php 3,000.00
3 Mini Refrigerator 1unit Php 5,000.00 Php 5,000.00
4 Silicon Mat 1 unit Php 350.00 Php 350.00
5 Mixing Bowl 2units Php 150.00 Php 300.00
6 Rolling Pin 1unit Php 150.00 Php 150.00
7 Measuring Spoon 1set Php 35.00 Php 35.00
8 Measuring Cup 1set Php 40.00 Php 40.00
9 Silicon Spatula 2units Php 120.00 Php 240.00
10 Cling Wrap 1unit Php 60.00 Php 60.00
11 Chopping Board 2units Php 30.00 Php 60.00
12 Knife 3units Php 100.00 Php 300.00
13 Frying Pan 3units Php 500.00 Php 1,500.00
14 Food Container 10units Php 60.00 Php 160.00
15 Can Opener 1unit Php 70.00 Php 70.00

Total 32 Php 26,665.00 Php 28,265.00
V. Production Expense of the Business
Table 1.10
Expense Monthly Annually
Factory Rent Php 10,000.00 Php 120,000.00
Direct Materials Php 36,967.50.00 Php 443,610.00
Total Php 46,967.50.00 Php 563,610.00

VII. Organizational Plan
A. Objectives
 To determine the description and qualification of each member responsible for the
product.
 To determine the salary, wages, and benefits of each Wrap-to-go workers namely
the store manager, cashier, delivery man and store workers monthly and yearly
basis.
 To break down all the investment and contribution of each partners of wrap-to-go.
 To determine the total amount of administrative expenses of wrap-to-go.
B. LEGAL FORM OF BUSINESS
Wrap-to-go decided to operate its business in the form of General Partnership. Partners
divide responsibilities for management and liabilities, a legal agreement that sets forth how
decisions will be made, sharing of profits, and how problems or disputes will be resolved.
In the absence of such agreement, a partnership is assumed to exit where the participants in
an enterprise agree to share the associated risks and rewards proportionately.
Complementary skills and additional contacts of each pattern can lead to the achievement
of greater financial results together than would be possible apart. Mutual support and
motivation are needed for the business to last longer. Each partner will contribute money in
the partnership. This will make the partners as capitalist. An amount of Php100,000 is
contributed by each partner coming up with the total of Php600,000.00 capital contribution.
 Each partner shares the management and remains personally and legally liable for
the company’s debts.
 The capital funds of the partnership shall belong to the partners in the proportion
contributed by each partner.
 Each of the partners shall punctually pay and discharge its separate debts, liabilities,
obligations, duties and agreements.
As to the liability of the business, generally, each partner is jointly liable with the

partnership for the obligations and responsibility of the business. Dissolution can also occur
when a partner leaves the business that may result to the termination of partnership; this
could be through retirement, death and other causes. The partnership may be terminated
when it ceases operations. Thus, Partnership is a voluntary contract wherein persons can
place their money, effects, labor, and skill, or some or all of them, in lawful commerce or
business, with the understanding that there shall be a proportional sharing of the profits and
losses between them. A general partnership must have two or more persons engaged in a
business for profit. The business is not a separately taxed entity; rather, it is a conduit
where the profit or loss flows through to the partners. The partners report their share of the
partnership profit or loss on their individual income tax returns. All partners enter into
partnership by either oral or written flexible; a great variety of control and management
structures is available by agreement.
Each general partner has an equal right to manage and control the business. When a
disagreement happens in the partnership agreement that must cover all terms of the parties’
business relationship. Partnerships are quite business the majority of the partners will
decide upon it. However, when a disagreement of extraordinary matters and amendments to
the partnership agreement the, consent of all partners is needed.
Partner(s) Capital Investment
Name of Partners Money Invested
Mary Joyce Barcelon Php100,000.00
Bencinart Benisano Php100,000.00
Venice Calayag Php100,000.00
Jer Ann Dalisay Php100,000.00
Robert De Guzman Php100,000.00
Genebert Del Rosario Php100,000.00
Total Php600,000.00
The above table shows the sources of funds that obtained from the agreement of the
partners to have an initial investment of Php100,000.00 each coming from their personal
earnings.

C. Organizational Structure
Figure above shows the Organizational Structure of Wrap-to-go. There are four (6) major
positions in the business. Jer Ann Dalisay is entitle as the General Manager of Wrap-to-go,
the Bookkeeper is Robert De Guzman, the Store Manager is Mary Joyce Barcelon, the
Cashier is Venice Calayag, the Purchaser/Delivery Man is Bencinart Benisano, and lastly,
the Genebert Del Rosario is responsible for the Cleaning Maintenance.

D. QUALIFICATIONS OF OFFICERS
General Manager
Job Description:
 Increases management's effectiveness by recruiting, selecting, orienting, training,
coaching, counseling, and disciplining managers; communicating values, strategies,
and objectives; assigning accountabilities; planning, monitoring, and appraising job
results; developing incentives; developing a climate for offering information and
opinions; providing educational opportunities.
 Establish organizational goals, performance objectives, guidelines and best
practices that are based on Store Policy and strive towards achieving them
 Oversee all store operations based on the goals, objectives, and standards of
the organization. Assist, and supervise all staffs in planning and performance to
achieve all goals and objectives.
 Maintains quality service by establishing and enforcing organization standards.
Contributes to team effort by accomplishing related results as needed.
 Develop staff training plan, pay scale, position descriptions, staffing
structure, orientation process, employee benefits and policy manual to
ensure that organizational training needs are met.
 Hire management staff and oversee hiring of all other staff.
 Develop and maintain a system of staff feedback designed to facilitate
communication within and among departments and participate in direct one-on-
one performance feedback with supervisors and staff as necessary.
 Help facilitate the flow of information among staff
Job specification and Skills:
 At least 24 years old
 Degree holder

 A minimum of three (3) years of experience in business management, planning and
financial oversight
 Proficiency with office computer equipment and software
 Must be able to assess situations quickly and solve problems
 Has the ability to plan and prioritize workloads and delegate accordingly
 Has extensive knowledge in budgets, profit and loss, scheduling, and training
 Has good decision making skills
Bookkeeper
Job Description:
 Purchase supplies and equipment as authorized by management
 Monitor office supply levels and reorder as necessary
 Tag and monitor fixed assets
 Pay supplier invoices in a timely manner
 Take all reasonable discounts on supplier invoices
 Pay any debt as it comes due for payment
 Monitor debt levels and compliance with debt covenants
 Issue invoices to customers
 Collect sales taxes from customers and remit them to the government
 Ensure that receivables are collected promptly
 Record cash receipts and make bank deposits
 Conduct a monthly reconciliation of every bank account
 Conduct periodic reconciliations of all accounts to ensure their accuracy

 Maintain the petty cash fund
 Issue financial statements
 Provide information to the external accountant who creates the company’s financial
statements
 Assemble information for external auditors for the annual audit
 Calculate and issue financial analysis of the financial statements
 Maintain an orderly accounting filing system
 Maintain the annual budget
 Calculate variances from the budget and report significant issues to management
 Comply with local, state, and federal government reporting requirements
 Process payroll in a timely manner
 Provide clerical and administrative support to management as requested
 At least 24 years old
 Degree holder
 A minimum of three (3) years of experience in business management, planning and
financial oversight
 Proficiency with office computer equipment and software
 Must be able to assess situations quickly and solve problems
Store Manager
Job Description:
 Responsible in doing the production process of the food/drink

 Clean work areas, equipment, utensils, dishes, and silverware.
 Store food in designated containers and storage areas to prevent spoilage.
 Prepare a variety of foods according to customers' orders or supervisors'
instructions, following approved procedures.
 Inform supervisors when supplies are getting low or equipment is not working
properly.
 Weigh or measure ingredients.
 Wash, peel and/or cut various foods to prepare for cooking or serving.
 Receive and store food supplies, equipment, and utensils in refrigerators,
cupboards, and other storage areas.
 At least a high school graduate
 Male or female at least 20 years old
 Has pleasing personality
 Listening Skills and Verbal Communication
 Customer Service
 Has a passion for food
 Has good number skills for measuring ingredients, and ordering supplies
 Good with sharp objects like knife that will be a big part of the production
 Is careful of equipment and you can rely to under pressure
Cashier
Job Description:
 Receive payment by cash, check, credit cards, vouchers, or automatic debits.

 Issue receipts, refunds, credits, or change due to customers.
 Count money in cash drawers at the beginning of shifts to ensure that amounts are
correct and that there is adequate change.
 Greet customers entering establishments.
 Maintain clean and orderly checkout areas.
 Establish or identify prices of goods, services or admission, and tabulate bills using
calculators, cash registers, or optical price scanners.
 Calculate total payments received during a time, and reconcile this with total sales.
 Bag, box, wrap, or gift-wrap merchandise, and prepare packages for shipment.
 Female only
 College Graduate of any business related course
 At least 21-26 years old
 A minimum of two (2) years work experience
 Highly skilled in providing prompt and friendly customer service
 In-depth knowledge of operating cash register and maintaining cash drawer
 Well versed in performing monetary transactions such as giving and receiving
change
 Able to maintain clean, neat and correctly stocked check stand and safe and secure
work area
Purchaser/Delivery Man
Job Description:
 Responsible for driving the vehicle provided to him to the address of the customer
has ordered the food and delivering the food items.

 Make sure that the correct food items are delivered and is responsible for the
collecting the right amount of the payment from the customers.
 Liable for taking care of the vehicle and avoiding driving rash for the safety of the
vehicle and the orders he is carrying.
 Responsible for informing the food center owner about any undelivered food orders
or any problems in the vehicle and for delivering the items on time.
 Follows established guidelines and procedures to ensure accuracy, gets work right
despite pressing deadlines; concentrates on routine work details and organizes and
maintains a system of records; is alert and aware of surroundings and carefully
monitors technical equipment or processes.
 Demonstrates dependability and shows a sense of urgency about getting results;
willing to commit the hours it takes to get the job completed; takes responsibility
for actions and achieves results; overcomes obstacles.
Job specifications and Skills:
 Male only at least 20 years old
 Good organizational and communication skills.
 Must have a current driver's license and proof of liability insurance.
 Ability to follow directions and read maps.
 Strict adherence to client confidentiality and professionalism.
 General knowledge of the Lifelong food program.
 Must give at least 2 weeks’ notice for vacation/ leave of absence/resignation.
 Comfortable working with people of varying socioeconomic backgrounds, sexual
orientations, and racial diversity.
Cleaning and Maintenance

Job Description:
 Responsible maintaining the cleanliness and orderliness of the store.
 Ability to prioritize and perform multiple tasks simultaneously
 Outstanding customer service skills
 Ability to work effectively individually and a team
Job specifications and Skills:
 Male only at least 20 years old
 Good organizational and communication skills.
I. Payroll System
The system of payroll that Wrap-to-go will implement is through cash basis. Workers are
entitled to receive pay slip. They are paid semi-monthly. The pay days are scheduled on the
10th day and 25th day of the month. All allowed deductions are deducted from the pay for
the last month. The cut-off is 1-15 working days and will be paid on the 10th day of the
month. The 16-30 working days will be paid on the 30th day of the month.

II. Salaries and Wages
WORKERS SEMI- MONTHLY MONTHLY
General Manager Php6,972 Php13,944.00
Bookkeeper Php6,000 Php12,000
Store Manager Php5,772 Php11,544.00
Cashier Php5,772 Php11,544.00
Purchaser/Delivery Man Php5,772 Php11,544.00
Cleaning and Maintenance Php5,772 Php11,544.00
Total Php5,772 Php11,544.00
III. Recruitment Process
Recruitment is the process of finding and hiring the best-qualified candidate from within or
outside of an organization for a job opening, in a timely and cost effective manner. The
recruitment process includes analyzing the requirements of a job, attracting employees to
that job, screening and selecting applicants, hiring, and integrating the new employee to the
organization. It is concerned with reaching out, attracting, and ensuring a supply of
qualified personnel and making out selection of requisite manpower both in their
quantitative and qualitative aspect. Recruitment is the development and maintenance of
adequate manpower resources. This is the first stage of the process of selection and is
completed with placement.
Applicants are required to submit the following
 Resume with 2x2 colored pictures
 Original or true copy of Transcript of Records
 Original NSO birth certificate
For the qualified Applicants, they must submit the following:

 Medical clearance
 NBI clearance
 Tax Identification Number
 SSS ID Number
If previously employed, additional requirements are needed:
 HDMF and Phil Health Number
 SSS Contribution and loan status
 BIR Form 2316 (Certificate of Compensation or Income Tax Withheld)
 Certificate of Employment
IV. BENEFITS GIVEN TO WORKERS
Wrap-to-go believes that providing their workers benefits is a way of giving them value
and making them feel appreciated on the efforts that they contribute for the success of the
business. Also, these benefits help them to become more productive and to enjoy their
work. Listed below are the benefits and incentives that the Wrap-to-go offers on top of the
regular salaries employees receive. These benefits are to provide Wrap-to-go workers with
financial security, while contributing to the stability and continuity of the business.
Benefits Mandated by the Government

1. Social Security System (SSS) – The Social Security System was created by the
Philippine government. All employees hired by private companies are required to become
an SSS member (Republic Act No. 8282). This system aims to protect its members for
when they are unable to work such as sickness, disability, maternity, old age and death, or
other such contingencies not stated but will result in loss of income or results to a financial
burden. When an employee gets sick, SSS will reimburse them with their equivalent daily
salary multiplied by the number of days absent. When a female member gives birth, SSS
gives the employee two (2) months’ worth of salary to compensate for the time she will be
off from work due to childbirth. The SSS also serves as a pension plan for its members as
SSS returns members’ monthly contributions after they retire from work.
Wrap-to-go decisive its employee’s SSS monthly contribution from the actual monthly
salary an employee receives. A portion of total monthly salary will be deducted from the
employee and the other contribution will be contributed by the company.
2. Philippine Health Insurance (Phil Health) – The Philippine Health Insurance
Corporation is the medical insurance company of the Philippines. All employees are
required to be contributors of this service (Republic Act 7875). Members are given health
and hospitalization subsidies should they or a dependent be hospitalized.
Monthly contributions are based on actual employee monthly salaries and the company
matches the amount of employee contribution equally.
3. Home Development Mutual Fund (Pag-ibig Fund) – Employers are also required to
contribute, on behalf of their employees, to the Home Development Mutual Fund (Republic
Act 7835). This company provides the lowest interest housing and land acquisition loans to
its members that are payable for up to 30 years.
The company will contribute to give every employee an opportunity to own a house in
easy-payment plans that can directly be deducted from their monthly wages.

4. 13th Month Pay – Based on Presidential Decree No. 851, all Filipino employees are
entitled to a year-end bonus equivalent to one (1) month salary regardless of the nature of
their employment.
Wrap-to-go will grant its employees 13th month pay, which is to be given no later than
December 24 of every year employed.
5. Meal and Rest Periods - According to Article 83 of the Labor Code of the Philippines,
employees are entitled to one (1) hour break for meals on an eight-hour work day.
Employees are entitled to adequate rest periods in the morning and afternoon, of short
durations, that will be counted as hours worked. These rest periods normally last for 15
minutes and can be used by employees as snack breaks. This will be given to assure the
healthy condition of every employee.
6.Overtime Pay- Under this benefit an employee who renders over eight (8) hours of
service per day shall be given an overtime pay which is equivalent to his regular hourly
wage plus at least twenty-five percent (25%) thereof.
Other Benefits not Mandated by the Government
7. Christmas Bonus – This will be given by the company every December, on top of the
13th month pay. This is considered as the company’s Christmas gift to their employees.
8. Holidays – On top of the mandated 5 days/year leave with pay, some companies give
their employees additional paid holiday.
 During this holidays employees will get 100% premium of his regular wage if they
will work and paid in regular wage if will not work.

 During this non-working days employees will get 30% premium of his regular wage
REGULAR HOLIDAYS DATE
New Year’s Day January 1
Maundy Thursday *May vary*
Good Friday *May vary*
Araw ng Kagitingan April 9
Labor Day May 1
Independence Day June 12
National Heroes Day August 31
Bonifacio Day November 30
Christmas Day December 25
Rizal Day December 30

if they will work and paid in regular wage if will not work.
V. Training Program
For the training programs for General Manager and Operations Manager they would
just attend seminars or conferences relating to the business industry. As for the Sales
Assistant(s) they can easily improve their skills just by socializing and learning from
the customers they interact with. For the Food Prep and the Cook they can easily gain
NON-WORKING HOLIDAY DATE
Chinese New Year *May vary*
Black Saturday *May vary*
Ninoy Aquino Day August 21
All Saints Day November 1
Additional Special non-working
day
Declared
Additional Special non-working
day
Declared
Last Day of the Year December 31

knowledge from the internet or just by watching cooking shows.
E. Office Equipment
Equipment Unit/s Description and Specifications
1 Laptop
 Asus X102BA
 Windows 8 or other editions
available
 Operate 10.1” notebook
conveniently by touch screen
 Office Home & Student 2013 for
daily working and presentations
 Php16,995.00
1 Printer
 2.0”(5cm) Mono Graphic Display
 Black - Up to 1200 x 600 rendered
dpi
 HP Thermal Inkjet
 HP Auto Wireless Connect
 Borderless Printing
 Php7,990.00

1 Telephone
Is a telecommunications device that permits
two or more users to conduct a conversation
when they are not in same vicinity
 PLDT landline handset
and Post-paid
 Php1,999.00
Equipment Unit/s Description and Specifications
1 Air Conditioner
Is used to the process of altering the
properties of air (primarily temperature and
humidity) to more favorable conditions
Window type
 .75 horsepower to 2.5 horsepower
Php13,990.00
1 Bond Paper
Is a high quality pure white A4 paper
 Basic weight: 70,75,85gsm
 Basic brightness: 104%-107%
 Php300.00

3 Ball pen
Is a writing instrument which dispenses a
viscous ink from an internal reservoir through
the rolling action of a metal ball at its point
 Ink color: Black/Red
 Php10.00
2 Trash Bag
A disposable bag used to contain rubbish.
Most bags these days are made out
of plastic, and are typically black in color.
 Php90.00
Equipment Units Description and Specifications
1 Calculator
Used for calculating the total cost of
materials, expenses and raw ingredients
needed for daily production
 Php105.00
1 Stapler Pin
Is used to refill the stapler
 Php30.00
1 Cash Box
Is used to keep the cash generated from sales
 Optional coin slot with tray available
 Optional dual control Gordian lock
 Php1,260.00
2 Trash Can
Container for temporarily storing waste, and

is usually made out of metal or plastic
 Php125.00
2 Record Notebook
Used for writing a list or recording store’s
sales, employee’s records, summary of
purchased materials
 Php50.00
F. GANTT CHART OF ACTIVITIES

G. ADMINISTRATIVE EXPENSES
Wrap-to-go will follow the presented sequence of activities for the business. The chart
includes all the activities starting from the preparation down to its normal operation. This
will serve as the guide to ensure that the company’s operation is in the right place and at the
right time. In addition, this serves as guide to control the overall performance of the
business.
1. SUPPLIES EXPENSES
SUPPLIES/EQUIPMENTS UNIT COST QUANTITY
NEEDED
TOTAL
AMOUNT
Laptop Php16,995.00 1 Php16,995.00
Printer Php7,990.00 1 Php7,990.00
Telephone Php1,999.00 1 Php1,999.00
Air Conditioner Php13,990.00 1 Php13,990.00
Bond Paper Php300.00 1 Php300.00
Ball Pen Php10.00 3 Php30.00
Trash Bag Php90.00 2 Php180.00
Calculator Php105.00 1 Php105.00
Stapler Pin Php30.00 1 Php30.00
Cash Box Php1,260.00 1 Php1,260.00

Trash Can Php125.00 2 Php250.00
Record Book Php50.00 2 Php100.00
Total Php42,944.00 Php43,229.00
2. UTILITIES EXPENSE
UTILITIES PER MONTH PER YEAR
Electricity Php6,500.00 Php78,000.00
Water Php500.00 Php6,000.00
Internet Php999.00 Php11,988.00
Total Php7,799.00 Php95,988.00
3. RENT EXPENSE
4. LABOR EXPENSE
WORKERS MONTHLY YEARLY
General Manager Php13,944.00 Php167,328.00
Bookkeeper Php12,000.00 Php244,000.00
Store Manager Php11,544.00 Php138,528.00
Cashier Php11,544.00 Php138,528.00
Purchaser/Delivery Man Php11,544.00 Php138,528.00
Cleaning Maintenance Php11,544.00 Php138,528.00
Total Php59,640.00 Php715,680.00
CLASSIFICATION PER MONTH PER YEAR
Kitchen Php10,000 Php120,000
Kiosk (SM Manila) Php40,000 Php480,000
Total Php600,000

WRAP-TO-GO5

More Related Content

What's hot

Similar to WRAP-TO-GO5

WRAP-TO-GO5