the champs bp

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The Champs

A Food Truck Business PlanAlip, Lujohn Aernell

Conde, Charina

Panganiban, Arene

Verallo, Maria Aleni

15 March 2014


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33 Artemio Fule St., San Pablo City, Laguna

Contact numbers:

09192554288

09358092155

www.facebook.com/thechampsspecialchamporadol

aguna


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Key Executives

Alip, Lujohn Aernell

Operations Manager

Panganiban, Arene

Accountant

Conde, Charina

Marketing Manager Verallo, Maria Aleni

Auditor


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Company Overview:

The Champs started out because of thepartners love for chocolate and its

health benefits. The company namewas derived from champorado, sweetchocolate rice mixed with different add-ons. The Champs will initially be a foodtruck business. The firm will be the firsttruck business to offer quality anddelicious champorado in the

neighborhood.


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Mission Statement:

Tomake every hungry customer leave happy.

The Champs is in business to provide andpromote the Filipino tradition of makingchamporado. We exist to provide quality foodchoices with outstanding personal services atthe lowest possible cost. All of our foodproducts shall be served frequently in a clean,

convenient, fun and friendly environment. TheChamps exists to provide its partners a safeand friendly working environment where theywill be treated with utmost respect. Partners

pledge to make The Champs a champion ofFilipino tradition.


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Objectives of the Firm:

1. To provide affordable and quality

food choices

2. To promote the Filipino tradition ofmaking champorado

3. To provide additional jobs for San

Pableos4. To earn profit for its owners

5. To achieve success thru employees

contribution


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Form of Business Ownership:

The proponents form a general

partnership that was named as

TheChamps. All the partners willbe general partners that are liable

for the partnership debts to the

extent of their personal propertiesafter partnership assets have been

exhausted.


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Capitalization:

Partners Capitalization

Alip, Lujohn Aernell 80,000.00

Conde, Charina 80,000.00

Panganiban, Arene 80,000.00

Verallo, Maria Aleni 80,000.00

Total Php 320,000.00


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Development and Status:

As a seed company, the business concepthas been developed but the partners have yet

to create any product or sales. The partners

agreed to invest their own money as startupcapital.

After securing financing, the partners will

begin scouting for the truck and customizing it

to suit for business. Once the truck is

customized the completion of the

development process can be completed and

finally the operations phase can begin


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Target Market:

The customer base will come fromthree main population, local residents,students at a major public school and

people from local business. The food truck will pass the towns

major roads near schools and officesduring recess and afternoon breaks.

This would enable the truck to reachmost of the residents as well aschildren in a major public school in thecity.


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Products and Services Plan:


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Products and Services Plan:

The menu will consist of The Champssignature champorado along with sidedish add-ons such as crispy tuyo, extra

servings of evaporated milk, cheese andcandy sprinkles. The bowls will bemoderately sized and moderately pricedkeeping the average per person check to

approximately 30 pesos per serving.Specials will feature local and seasonalingredients such as danggit, strawberriesand banana and will change as the

management sees fit.


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MARKETING PLAN

The Champs will serve diverse

customers of San Pablo City

(students, working and non-working

individuals, street walkers) since

the main concept of the business is

a rolling food truck. All San

Pableos will experience the

delightful taste of champorado


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Marketing Analysis

Majority of the respondents like

sweet foods

Majority of them prefer

champorado to be part of their

meriendaMajority of them like the taste of

the champorado


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COMPETITION

Being the first one to introducechamporado in a rolling store, the

company will have a higher competitive

advantage over other meals beingoffered in San Pablo. Direct competitors

are expected to have low percentage

compared to the indirect competitorssince varieties of food are being offered

in the vicinity of San Pablo.


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MARKETING STRATEGY

Product SectionAs stated on the main mission of the

business, To make every hungrycustomer happy,the partners will supply

its target market a worth for cravingchamporado. Ingredients of thechamporado are healthy and will beserved moderately to lessen the risk of

having unnecessary illness. The different blend of its flavors will

make the champorado unique in tastethat will create smiles and engravedhappiness on each and every customerserved.


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Distribution Section

The idea of using a food truck in the

distribution of the product was inspired bythe food truck in the United States. Thefood truck will be a multi-cab converted toa small kitchen. It will measure 3.20

meters in length and 1.4 meters in width.The food truck will roll over the vicinity ofSan Pablo City particularly in the poblacionarea, Brgy. San Francisco, M. Paulino St.and Regidor St. to serve the diverse targetcustomer of the business. Since it is arolling food truck, it will reach a broadscope of target customers.


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Promotional Section

For The Champs to be known in San Pablo

the partners decided to: customize the food truck with unique and

colorful designs

Create a personalized jingle that will be

played along during operation hours Place print ads in some crowded areas

Launch a twitter and facebook campaign

Create a delightful taste and quality

Provide a feeding program for selectedstudents of major public schools in San PabloCity as part of the firms Corporate SocialResponsibility


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MANPOWER

REQUIREMENT The Champs will achieve its success

thru recruiting and maintaining its

employees. As part of the growth of

The Champs, employees will betreasured and will be treated

accordingly. Proper training and

orientation will also be a factor.


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MANAGER (Mr. Lujohn Aernell Alip)Duties and Responsibilities:

Sets the company policies and standardsfor the attainment of its goals andobjectives

Oversees the daily work of employees Hires and trains the sales crew Evaluates the employeesperformances Gives final decisions concerning

business operations Manages employee compensation Collects the sales for the dayAudits and budgets the cash on hand.


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COOK/SALES CREW

Duties and Responsibilities:

Orders and purchase of ingredients andsupplies

Prepares and cooks the products

Makes sure that the product is perfectlycooked

Cleans and maintains the kitchen

Responsible for accommodating customers

Takes orders from customers Accepts bill payments

Cleans the counter and tables after meals

Maintains the cleanliness of the food truck

Complete all other tasks as assigned


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COMPANY DRIVER

Duties and Responsibilities: Operates and maintains the vehicle

safely and responsibly

Responsible for transporting productsand various items pertaining to

relocation of products and equipments

outside the stockroom or kitchen

Complete all other tasks as assigned


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PROFESSIONAL SUPPORT

RESOURCESArene Panganibanwill be

undertaking the financial

administration and management

Charina Condewill manage themarketing and promotional aspects of

the business

Maria Aleni Verallowill besupervising and auditing the

production process


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Compensation and Incentives

The staff will receive Php202.00 dailysalary while the driver will be rated

Php 4,000.00 monthly. All employees

who will work over time will receiveadditional compensation and benefits.

It is the goal of the company that

employees become family thus theymust be treated as so.


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HOURS OF OPERATION

Business operation will start at 6:00 amfor the preparation of the product. Amaximum of 1 hour will be allotted for thepreparation of the ingredients and

cooking. Another 30 minutes will beallotted for the cleaning and preparationof the food truck. Official business hourswill start at 7:00 am when most SanPableos start to have their breakfast.Business hours will be terminated by5:00 pm. The cleaning and remittance ofsales should be done in an hour.


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STAFFING

The business will need 3 employeesto run the business daily, 2

cooks/sales crew and 1 driver. The

cook/sales crew will work on a shiftingschedule. First shift will be Monday,

Wednesday and Friday (MWF) and

the second shift will be Tuesday,Thursday, Saturday (TTHS). The

driver will report from 6:30 am to 3:30

pm.


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RAW MATERIALS

Direct MaterialsThe main ingredients of the product

are glutinous rice, cocoa powder, sugar,

water, evaporated milk, cheese and thedifferent add-ons like banana, candysprinkles, tuyo, rice crispies and extracheese.

Indirect MaterialsIndirect materials needed to serve

the product will be bowl and spoon.

the champs bp

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