BUSINESS PLAN OF

PANTASY
Submitted by: Mayfour Marzo, Jame Dia, Lyka Diaros, Jena Tomas, Aira Agtarap,
Everich Ramos, Czarina Pablito, Tricia May Licudo, Kim Geronimo, Ime Martin,
Fritzie Rodulfo, Hannah Mallari, Edlyn Campo, Maria Andaya, Joseph Valdez,
John Dave, Jeremy Ballesteros, Joenard Barangan, Arell Peredas, Mico Ancheta,
Andei Silvestre
 I. EXECUTIVE SUMMARY
Pantasy booth envisions to share the joy through the finest products it can make and aims
to create good food and Pantasy affirms its unending passion for good that brings together
people. The products will be sold for both men and women, inside and outside the campus, at
any age and will also accept orders. The products will be sold at acceptable and reasonable
prices. It will allow the customers to have their sweet, savory, and fried needs. It will also
provide variety of choices of food.
a. Innovativeness

The concept of this business booth is not new to the market, however, in the market area,
it is not common. Unlike the past business venture and even the school canteens, this business
will offer new food products that are suitable for everybody.
b. Profitability

Based on the analysis and evaluation through the assumptions and projections, this
business has a high possibility for success. It is a short-term venture but the possibility to
generate profit is high.

Brief History of the Entrepreneur

The business is proposed by the grade 12 students of Northeast Luzon Adventist College
at Mabini Alicia Isabela namely Mayfour Marzo, Lyka Diaros, Everich Ramos, AIra Agtarap,
Maria Kristina Andaya, Czarina Pablito, Tricia LIcudo, Jame Marinas, Jena Tomas, Ime Jayne
Martin, Fritzie Rodulfo, Kim Geronimo, Hannah Mallari, Edlyn Campo, Joenard Barangan,
Jedric Sam Israel, John Andrei Silvestre, Joseph Valdez, John Dave Hernandez, Mico Ancheta,
Ludimar Arell Peredas, Jeremy Ballesteros, that will open up a typical snack house of food stall
suitable for everybody. They come up with this kind of business because it will be apealing for
the upcoming event.

II. BACKGROUND AND BUSINESS CONCEPT

The food industry today has become highly diversified, with manufacturing ranging from
small, traditional, family-run activities that are highly labor intensive to large, capital-intense and
highly mechanized industrial processes. The world’s food product output has been increasing
(Malagi et. al)
Along with this diversification, small business of food industry has become popular all
over the world. The food stall, snack house and food booth which is generally a temporary
structure used to prepare and sell food to the public, usually where large groups of people are
situated outdoors in a park, at a parade, near a stadium or occasions.
 Thus, the proponents come up in the concept of making a food booth that will offer a
typical snack. Also, it will offer foods that are not so popular in the place. It will satisfy the
customers for its price and taste.

III. DESCRIPTION OF THE BUSINESS

The business is a manufacturing type wherein it served people by providing their needs in
term of street foods preparation. The businesses are not new to the market since we are doing it
or the second time during our foundation day, but the concept is a little bit new to the market
since the foods are not so familiar to them. The objectives of the business include:

 To make small business and succeeds over the other competitors

 To provide the customer satisfaction and unique taste of foods
 To maintain the targeted number of customers
 To give convenience to customers

The business will be located at one of the spaces between the umbrella trees of the soccer
field of NELAC 3306 Mabini Alicia. It will cater the people of NELAC Campus as well as the
other visitors as they include themselves in the said events. The business will not hire manpower,
instead it will have a group that will help build the business venture and provide satisfaction to
everyone

IV. The VISSION and MISSION of the Business

MISSION
It is our mission to create good food with the finest raw materials by creating good food, we
affirm our enduring passion for food that brings together people and make every taste a fantastic
one.

VISSION
Our vision is to forever share joy to every customer through our finest products.
 SWOT ANALYSIS

Strengths Weaknesses
 The venture offers 12 different kinds  some foods are not healthy
of food  some ingredients are quite expensive
 The foods are affordable which will affect the pricing
 The venture is healthy when it comes
to people or human resources.
 The venture offer incentives.
(Discounts and etc.)
 Some foods are suitable for vegetarian
and non-vegetarian.
 Foods are easy to prepare

Opportunities Threats
 Alumni participated in NELAC  Too many competitors
foundation  Customer’s preferences may match to
 Some programs are quite tiring competitor’s offers.
 Other visitors participated
 Grade VI pupils from different schools
participated the scholastic exam

VI. PORTER’S FIVE FORCES MODEL OF COMPETITION

Threats to New Entrants

School Policies
High Capital
No technology Protection

Buyer Power
Supplier Power
Low Buying power Competitive Rivalry
Lot of competitors Produce trendy
No credit Policy Limited Market Share products
No bargaining Policy

Threat of Substitute
Cross product Substitute
Strong Customer relationship
 VII. MARKETING PLAN
Target Market
Pantasy’s potential market would be the elementary level, Senior and junior High school
students because we some food products that are in accordance to their taste and preferences.

DEMOGRAPHIC CHARACTERISTICS DESCRIPTION

Age 5-11 years old (Elementary level)
12-19 years old (Junior/Senior High School,
College level)
20 and above (Faculties and Staffs)
Gender Male
Female
Status Student
Single
Married
PSYCHOGRAPHIC CHARACTERISTICS
Personality Customers who like classy food products
A health-conscious customer
Customers who like sweets and refreshments

The Pantasy Booth provided and produced food products that are not common to the
market. Unlike to any other food products such as fishball, kikiam, etc. that are already known in
the market, Pantasy chose to offer uncommon foods that the market will surely like. Like
Corndog, Frappe, Churros, etc. and if we offer common food products and knowing that there
are lots of competitors who also offer these kinds of foods may result into a lower margin which
means having a low degree of differences.

PRICING SCHEME
Pantasy used the Cost-based pricing which means by computing the total expenses of a
certain food ingredients then add to it the half total expenses and then divide it to the number of
yields that was made. In this way the business will surely get the spent cost back together with a
satisfying profit that enables the booth to improve more.

FUTURE PRICING PLAN

The proponents plan to give a “buy at least 10 the same food and take 1 bonus” for loyal
customers. If he /she always buys food products from the Pantasy Booth more than 10 the same
food items, he/she will have to pick one of his/her desired food as a bonus for his/her loyalty to
the booth.

PLACE/DISTRIBUTION CHANNEL
Pantasy Booth provided some waiter or waitress to roam around the campus to gather
some orders from their customers. The waiter or waitress should have a copy of Pantasy menu
(along with these are the prices of every food product) so that when they encounter customers,
they can easily order.

PROMOTIONAL TECHNIQUE
Since Pantasy Booth is a new for everyone and it only lasts for 3 days in the campus,
Intensive promotion must be used such as flyers and menu for the actual booth. The stickers will
be posted all around the campus of course with the permission of the administration. Also, the
flyers or calling cards will be distributed to everyone.

SALES PLAN
The food industry today has become highly diversified, with manufacturing ranging from
small, traditional, family-run activities. Customers are looking and demanding for new trend of
foods as days go by.

VIII. BUSINESS REQUUIREMENTS

A. Equipment requirements
To be able to run the business venture for 3 days man power and human skills
aren’t enough. Equipment are needed to make the work faster, easier, better, and finer.
The following are the needed equipment that will be utilized for the success of business
venture.
B. Space Requirement
The business will be given an area located at the soccer field of Northeast Luzon
Adventist College. The total size of the area will be divided into 3 divisions.
 Cooking area
-The place where the processing/cooking of food will take place.
 Storage area
-The area where things are put together when not in use to maintain orderliness
and cleanliness
 Store
-The place where products will be sold.
 IX. FINANCIAL STATEMENTS

A. Income Statement

Pantasy Booth
Income Statement
February 21-23, 20X8
Sales 8,334
Add: Other sales 673
Net Sales 9007
Less: Purchases 5755.52 5755.52
Gross Profit 3251.48
Less: Operating Expenses
Transportation Expense 460
Rent Expense 600
Wages Expense 2255
Advertising Expense 40
Accommodation Expense 447
Pre-operating Expense 574.95 4376.95
Net Loss 1125.47
2. Balance Sheet
Pantasy Booth
Balance Sheet
February 21-23
Assets
Current Asset
Cash 5117.53
Supplies 330
Office Supplies 27
Total Assets 5474.53

Liabilities and Owner’s Equity

Owner’s Equity
Pantasy, Capital 6600
Less: Net Loss 1125.47 5474.53
Total Liabilities and Owners Equity 5474.53
NOTES:

Wages Distribution

Jeremy 25 25 0
Jame 30 40 25
Everich 50 50 10
Czarina 50 50 0
Edlyn 50 50 25
Lyka 50 50 25
Ime 50 50 25
Andaya 50 50 25
Aira 50 50 10
Fritzie 50 50 20
Mico 0 0 15
Kim 50 50 25
Mayfour 0 50 20
Hannah 25 25 10
Jedric Sam 50 40 15
Arell 50 35 25
Joenard 50 50 25
John Dave 50 50 25
Joseph 50 50 25
Tricia 50 50 25
Ando 25 50 25
Jena 50 25 10
905 940 410
total 2255

Sales
Day 1 Day 2 Day 3
Overload frappe 0 1320 600
Coffee Jelly 625 1520 0
Onion Rings 420 620 0
Cheese Sticks 0 600 0
Kropek 0 192 0
Corn Dog 432 0 135
Chocolate Drink 0 110 0
Veggie Shawarma 0 760 0
Pipino 0 0 312
Popcorn 0 168 0
Saucer 170 0 105
Lemonade 245 0 0
1892 5290 1152
8334
 Accommodation Expense

1. Gas 2. Gas Stove 3. Blender

= 500-300 = 1239-600 = 900-400
3 3 3
= P 67 = P 213 = 167

Total Accommodation expense: 447

Rent Expenses
Quantity Cost of rent Total
Tupperware 1 20 20
Container 3 15 45
Tray 4 15 60
Pail 1 15 15
Knife 2 15 30
strainers 2 20 40
fork 3 5 15
Bareta 1 50 50
Gulok 1 50 50
Bowl 1 10 10
Plate 1 10 10
Laddle 4 10 40
tolda 1 50 50
cooler 1 50 50
pan 2 50 100
chopping board 1 15 15
600
 CONCLUSION INTENT

For the past three days, of the business venture, the Pantasy booth therefore concludes that
the business itself isn’t profitable due to mismanagement of costing. The business has chosen
products which were too expensive that caused low amount of sales. The products were expensive
because the raw materials being used were also expensive. Since at the end of each day, had
multiple production, the store marked down the prices of the products in order to sell it easier to
minimize lose.

Well, that’s the nature of business. Sometimes it gains, sometimes it loses. The ups and
downs of business can’t be avoided but we can control it by identifying carefully its strengths, and
weaknesses and considering its opportunities, and threats.

BUSINESS LOGO