In partial Fulfillment in

Entrepreneurship with Feasibility Study

Siomai Pizzazz

Submitted by:
Kristine Faith C.Sunico
Kens Louis G. Pueblos
Glynis Lyn S. Lagarnia

Submitted to:
Ms. Arlou Mae P. Tecson

March 2015

Table of Contents

Acknowledgement

Introduction

ii

CHAPTER 1
Description of the Business

Location

Objectives

Demographic Profile

Socio-cultural Forces

Political and Legal Forces

Pricing Strategy

7-18

Promotional Tools

19

CHAPTER 2
Proponents Profile

20

Type of Organization

21

Organizational Chart

22

Job Description

23

Operating Policies

24

CHAPTER 3
Technical Aspect
Logo

25

Product Description

25

Floor Plan

26

Roof Plan

27

Waste Disposal

28

CHAPTER 4

List of Financial Assumption

29-34

Income Statement

35

Balance Sheet

36

Return on Investment

37

Cash Flow Statement

38

Ratio Analysis

39

Supply and Demand Schedule

40

CHAPTER 5
Conclusion

41

References

42

Acknowledgement

The researchers owe a lot of gratitude to a lot of people who helped and supported
them on making this feasibility study.
They would like to express their deepest thanks to the almighty God for giving
them guidance and strength to pursue and complete the study.
Sincerest thanks to the instructor Mrs. Arlou Mae P. Tecson, for her assistance and
dedicated involvement in every step throughout the process, this paper would have never
been accomplished. They would like to thank her very much for her support and
understanding over the whole duration of the class.
And to their beloved parents who fully gave their support financially and
emotionally and for the advices which motivate them to finish our work. And to all the
people especially their classmates, team members itself that have made valuable
comments and suggestions on this project which gave us inspiration to improve their
work. The researcher thanks all the people for their help directly to complete their
feasibility study.
Lastly, to the persons who made this study possible, Mr. Kens Louis Gabasa
Pueblos, Ms. Kristine Faith Cortes Sunico and Ms. Glynis Lyn Sepada Lagarnia, who
truly gave their time and effort, for the cooperation and teamwork to achieve this study.

Introduction

Food business is one of the most influential businesses nowadays, in terms of

social economic factor of society foods are the basin needs of a human being. Food
establishment is somehow like a flower that has a lot of variety and color. Food business
is an eye catching to the consumer because of its demand nowadays.
Siomai is one of the trending food businesses in this generation because of its
delicious and unique quality taste. Siomai Pizzazz is build to sustain the desired food of
this generation. We created something new that will bring the consumers and the siomai
together.
Filipino loves to eat different kinds of foods and this are the main reason why
they created siomai business to innovate the flavor, texture, and the quality of siomai to
the next level. The Siomai Pizzazz is soon to be established and reveal in its unique twist
and flavor.
The intention of this business is to give fulfillment of our customers that we could
possibly offer, and that is the goal of this proposal. And to determine whether the
business idea might generate an adequate level of cash flow and profitability and remain
viable in the market place over a long term.

Description of the business

Name of the Business

This is a newly established food service business in town. It is inspired by

Chinese cuisine. It is because Filipinos were greatly influenced by chinese culture, many
years ago. And this business would like to preserve the originality and the quality of the
food.

The product is basically, different varieties of siomai. Including the original good
quality made Siu Mai ( which is known as siomai here in the Philippines ), some
innovations and house specialty. And also different kind of dipping sauces, in which you
can choose and even mix two kinds of dipping sauces. Endless possibilities, and that
makes it more exciting and interesting. That is why the company is complimented by the
word pizzazz which basically means a quality or style that is exciting and interesting.

The prospect customers will be students, staffs and the people nearby. Since the
first planned location will be near college universities, it will surely get the target
market.The growth of this business will surely be hasty, because of the quality of the
service and the uniqueness itself which differs from other siomai outlets.

Location :
Aguada (Pob.), Ozamis City in Misamis Occidental

Objectives :

To establish a presence as a successful local siomai outlet and gain market share

in Philippines fast food industry.

To create a unique, innovative, and interesting menu that will differentiate us from
the rest of the competition. Having this on mind, people around us would be easy
to attract, by this kind of menu that every person couldnt resist to try our

specialties.
To sell the products that are of the highest quality, as well as keeping the
customers happy and satisfied with all of our product categories from food to
store merchandising. More customers will be satisfied, and thats a lot of income

if we met or exceed their expectations.

To make Siomai Pizzazz a destination spot for people who wants to chill and
hangout . Since lot of people love to hangout in coffee shops, why not change the
idea and visit our siomai outlet, where they can find the best siomai in town with

more interesting and limitless possibilities of their preferences.

To ensure that customers are served with high quality food at a great value. With
the service we offer and the product we served, costumers will be surely satisfied.
Make them patronize our product, and will surely invite more people to come by

and try our best sellers.

To expand into a number of outlets by a year or 3, and sell the franchise to
neighboring cities. Let the people from other places taste our product. Soon it will
be bigger and will be known in neighboring cities. And we will be open for
negotiation to open new outlet in other cities.

Demographic Profile

Aguada Ozamiz City

Island Group
Region
Province
City
Population

Mindanao
10
Misamis Occidental
Ozamiz City
7,071

Aguada is a barangay of the Phippines component City of Ozamiz in the Province

of Misamis Occidental in Northern Mindanao which is part of the Mindanao group of
islands.
Aguada belongs to the baranggay of Component City Ozamiz City which
Compose the Center of the Component City.
The component city Ozamiz City with a population of about 123,137 and its 51
barangays belong to the partly urban areas in the Philippines. While some of the
barangays developed modern urban structures, some others, especially those which are
seated in the outlying areas, remained rural. By the end of 2007 Aguada had 7,701
residents.
Other barangays of Ozamiz City are 50th District (Pob.), Bacolod, Bagakay,
Balintaak, Banadero(Pob.), Baybay San Roque, Baybay Santa Cruz, Baybay Triunfo,
Bongbong, Calabayan, Capucao c., Capuca P., Carangan, Carmen (Misamis Annex),
Catadman- Manabay, Cavinte, Cogon,Dalapang, Diguan, Dimaluna, Dona Consuelo,
Emargo, Gala, Gango, Gotokan Daku, Gotokan Diot, Guimad, Guigona, Kinuman Norte,
kinuman Sur, Labinay, Labo, Lam-an, Liposong, litapan, Malaubang, Manaka,
Maningcol, Mentering, Molicay, Pantaon, Pulot, San Antonio, Sangay Daku, Sangay
Diot, Sinuza, Stimson Abordo(Montol), Tabid, Tinago, and Trigos.

Socio-Cultural Forces
Succeeding in any business takes work and effort, due to the many challenges that
exist in all market. Unfortunately, the hurdles are the higher and more complex in global
markets than in domestic ones.
This is particularly true when dealing with differences in socio-cultural forces,
economic and financial forces, legal and regularity forces, and physical and
environmental forces. In this field of business, this deals a hard time exploring the
possibilities to maintain the quality of the product that the certain establishment is selling.
In this case, the food that we are selling is very much competent to the other one.
Many factors that we proceed to look for, the budget, the location, the environment and
the most important is the consumer if they can handle the pressure of the competition
towards to the quality and quantity of the products. In terms of the budget and location
our team is obliged to conduct preliminary studies in obtaining the vision and the mission
of our products to be sold.
The factors of the location are needed to be process so that the location of the
business will be automatically approved and the quantity of the product will matter after
all. In this field of the completion the assurance of the success is the number of the
population in the said location that the business will be establish, the product and the
budget will make a future decision if the business will rise or fall.

Political and Legal Forces

Every business has unique regulations that guide licensing requirements, observe
and track changes to business to avoid legal problems. The business in Aguada, Ozamiz
Ciy is legally operated and provided permits to ensure that our business are following the
governments rules and regulations with regards the way a country is run.
Aguada is a place where our business will be safe in terms of fire, theres a fire
station located at Vicente Ostia Avenue, Ozamiz City. And the City Hall located and Don
Anselmo Bernard Avenue, Ozamiz City.
Ozamiz Ciy is Ruled by Mayor Aldong Parojinog, Ozamiz City is agricultural by
resources but it has become the center of commerce, health, transportations and education
is part of Mindanao, considering its strategic location and its peaceful atmosphere. The
city has good harbor location, its local port is the principal outlet of mineral deposits,
agricultural and forest products of the provinces of Zamboanga del Norte, Zamboanga del
Sur, Maguindanao, parts of Lanao del Norte and Misamis Occidental.

Pricing Strategy

Recipe

Chinese Pork
siomai

Chicken siomai

Beef siomai

Shrimp, scallop,
pork siomai

Total Cost
Php. 127.18

Php. 128.68

Php. 146.18

Php. 136.68

Cost per Yield

Php. 2.31

Php. 2.34

Php. 2.66

Php. 22.46

130% Profit
Margin

Php. 3

Php 3.04

Php. 3.46

Php. 3.20

Php. 5.38

Php 6.12

Php. 5.66

Selling Price per Php. 5.31

Piece
Dipping sauce

Adjusted average Adjusted average Adjusted average

Adjusted average

12 % VAT

+ 12%

+ 12%

+ 12%

+ 12%

Standard Price
( 5 pieces )

Php. 33.00

Php. 33.00

Php.40.00

Php. 40.00

Dipping sauces :

Recipe #1
Recipe #2
Recipe #3
Recipe #4

Cost per yield

( Php. )
2.24
2.40
2.40
2.29

Chinese Pork Siomai

130% Profit Margin

( Php.)
2.9
3.12
3.12
2.98

Selling price per Serve

( Php.)
5.14
5.52
5.52
5.27

Total cost
Ave. cost per serving

Php. 21.45
Php. 5.36

( Siu Mai dumplings with pork and shrimp )

Yield:55
Ingredients :
Procedure :
kg ground pork

1. Soften the mushrooms by soaking in hot

175 g .shrimp

water for 20 minutes. Squeeze out any excess

1 egg

water. Cut off the stems.

2. Soak the shrimp in warm, lightly salted water

onion

for

ginger

minutes.

mushrooms,

3 green onions

Pat

shrimp,

dry.
and

Mince
green

the

onion.

Combine with the ginger and pork. Stir in the

30 g. shiitake mushrooms

seasonings. Mix the filling ingredients

55 Wonton wrappers

thoroughly.
3. Put a wanton wrapper in your hand. Wet the

Seasonings :
15 mL Chinese rice wine

edges. Put 2 to 3 teaspoons of filling in the

15 mL sesame oil

middle, taking care not to get too close to the

10 mL oyster sauce

edges. Gather up the edges of the wrapper

10 g. salt

and gently pleat so that it forms a basket

10 g. Freshly ground black -pepper

shape, with the top of the filling exposed.

4. Steam over boiling water until the filling is cooked through ( 10-15 minutes ).

Food Costing of Chinese Pork Siomai

Ingredients

Quantity

Unit Cost ( peso )

ground pork
shrimp
egg
onion
ginger
green onions
shiitake mushrooms
Wonton wrappers

kg
175 g.
1 piece
piece
piece
3 pieces
30 g.
55 pieces

180 per kg.

200 per kg.
5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces
30 per 100 g.
10 per 55 pieces

Total Cost
(peso)
45
35
5
2
1.5
2
9
10

Seasonings :
Chinese rice wine

15 mL

60 per 100 mL

sesame oil
oyster sauce
salt
Freshly ground black -pepper

15 mL
10 mL
10 g.
10 g.

Chicken Siomai ( Filipino style )

Yield:55
Ingredients :
1/2 kg Chicken (ground)
250 g. Carrots
1 egg
1 onion
ginger
3 green onions
30 g.shiitake mushrooms

100 per 400 mL

40 per 100 mL
3 per 100 g.
5 per 80 g.

3.75
4
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

127.18
2.31
3
5.31 per
piece

55 Wonton wrappers
Seasonings :
15 mL Sake
15 mL sesame oil
10 mL soy sauce
10 g salt
10 g Freshly ground black pepper
Procedure :
1. In a mixing bowl, combine the ground chicken, mushroom, carrots, onion, ground
black pepper, salt, sesame oil, and egg. Mix well using a spatula
2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture
and place it in the center of the wrapper. Wrap the mixture by folding the sides
until the meat mixture is enclosed. Do this step until the mixture is consumed.
3. Pour the water in a steamer. Bring it to a boil.
4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease
the steamer using a cooking spray or by rubbing with cooking oil. This will
prevent the wrapper from sticking.
5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size
of the siomai.

Food Costing of Chicken Siomai ( Filipino Style )

Ingredients

Quantity

Unit Cost ( peso )

Chicken (ground)
Carrots
egg
onion
ginger
green onions
shiitake mushrooms
Wonton wrappers

1/2 kg
250 g.
1 piece
1 piece
piece
3 pieces
30 g.
55 pieces

145 per kg.

40 per kg.
5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces
30 per 100 g.
10 per 55pieces

Total
Cost
(peso)
72.5
10
5
4
1.5
2
9
10

Seasonings :
Sake
sesame oil

15 mL
15 mL

60 per 100 mL
100 per 400 mL

9
3.75

soy sauce
salt
Freshly ground black -pepper

Beef Siomai

Yield:55
Ingredients :

1/2 kg Beef
1 egg
1 onion
ginger

10 mL
10 g.
10 g.

10 per 100 mL
3 per 100 g.
5 per 80 g.

1
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

128.68
2.34
3.04
5.38 per
piece

3 green onions
55 Wonton wrappers

Seasonings :
25mL vinegar
15mL sesame oil
10mL oyster sauce
10g. salt
10g. Freshly ground black pepper

Procedure :
1. Combine all the ingredients together except the wrapper.
2. Wrap the meat in siomai wrapper by placing about 1 tbsp of meat in the center of
the wrapper then press all the sides to the middle leaving an open space on top.
3. Place all the wrapped meat in the steamer.
4. Steam for 20-25 minutes.

Food Costing of Beef Siomai

Ingredients

Quantity

Unit Cost ( peso )

Beef
egg
onion
ginger
green onions
Wonton wrappers

1/2 kg
1 piece
1 piece
piece
3 pieces
55 pieces

200 per kg.

5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces
10 per 55 pieces

Total Cost
(peso)
100
5
4
1.5
2
10

Seasonings :
vinegar
sesame oil
oyster sauce
salt
Freshly ground black
-pepper

25 mL
15 mL
10 mL
10 g.
10 g.

Shrimp, Scallop, Pork siomai

( Japanese style )
Yield: 55
Ingredients:
175g Shrimp
1/8 kg Bay scallops
kg ground pork
1 egg
onion
55 Wonton wrappers

40 per 100 mL
100 per 400 mL
40 per 100 mL
3 per 100 g.
5 per 80 g.

15
3.75
4
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED
SELLING PRICE

146.18
2.66
3.46
6.12 per piece

Seasonings :
15 mL Sake
15 mL sesame oil
10 mL soy sauce
10g. salt
10g. Freshly ground black pepper

Procedure:
1. To make the filling: Chop the shrimp and scallops finely then add the pork, egg
and onion. Transfer the mixture to a bowl and rapidly mix in the seasonings.
2. To make the siomai: hold on a wonton wrapper in your hand. Spoon 1 tablespoon
of the filling into the center of the wrapper ( rinse the spoon in cold water so the
filling doesnt stick ). Gather the edges of the wrapper up around the filling and
squeeze the sides together with your fingers forming a little pleated cup
3. Place all the wrapped meat in the steamer.
4. Steam for 20-25 minutes.

Food costing of Shrimp, Scallop, Pork siomai ( Japanese style )

Ingredients
Shrimp
Bay scallops
ground pork
egg
onion
Wonton wrappers

Quantity
175g
1/8 kg
kg
1 piece
piece
55 pieces

Unit Cost ( peso )

200 per kg.
200 per kg.
180 per kg.
5 per piece
4 per 1 piece.
10 per 55 pieces

Total Cost (peso)

35
25
45
5
2
10

Seasonings :
Sake
sesame oil
soy sauce
salt
Freshly ground black
-pepper

15 mL
15 mL
10 mL
10 g.
10 g.

60 per 100 mL
100 per 400 mL
10 per 100 mL
3 per 100 g.
5 per 80 g.

9
3.75
1
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

136.68
2.46
3.20
5.66 per piece

Dipping Sauces :
Recipie #1

serves 17
Ingredients
Chili (siling labuyo)
Cooking oil
Garlic
Shrimp paste

Quantity
120 g.
45 mL
2 cloves
5 Tbsp.

Unit Cost ( peso )

10 per 100g.
20 per 100mL
7.5 per bulb
50 per cup

Total Cost (peso)

12
9
1.5
15.63

Total Cost
Cost per yield
130% Profit Margin
Suggested Selling Price

38.13
2.24
2.9
5.14

Unit Cost ( peso )

12 per 100 g.
15 per 100 g.
20 per 100 mL

Total Cost (peso)

12
15
24

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

51
2.4
3.12
5.52

Unit Cost ( peso )

10 per 100 mL
40 per 100 mL
100 per 400 mL

Total Cost (peso)

12
23.95
2.5

Recipe #2

serves 21
Ingredients
Red chilli
Garlic
Cooking oil

Quantity
100 g.
100 g.
120 mL

Recipe #3

serves 16
Ingredients
Soy sauce
vinegar
Sesame oil

Quantity
120 mL
60 mL
10 mL

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

38.45
2.40
3.12
5.52

Unit Cost ( peso )

15 per 100 g.
20 per 100 mL
7.5 per bulb
4 per 1 piece
18 per 250 g.
25 per 550 g.

Total Cost (peso)

15
24
1.5
2
1.08
4.55

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

48.13
2.29
2.98
5.27

Recipe #4

serves 21
Ingredients
Sili haba
Oil
Garlic
Onion
Sugar
catsup

Quantity
100 g.
120 mL
2 cloves
piece
1 Tbsp.
100 g.

Sagot Gulaman (sweet beverage)

25 drinks
Ingredients:
3 cups sago
2 pcs. gulaman
3 cups sugar
Water
Crushed ice

Procedure:
1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly
to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When
it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into
cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When
melted, pour in water and continue cooking to make sure that the sugar is
dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten
the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add
ice-cold water or crushed ice.
Food costing
Ingredients
sago
gulaman
sugar
water

Quantity
3cups
2pcs.
3cups

Unit Cost
30 per cup
15 per pcs.
25 per pcs.

Total Cost
60
30
75

Total recipe cost

Cost per yield
130% profit margin
Suggested selling
price

165
6.6
8.58
15.18

PROMOTIONAL TOOLS

Siomai Pizzazz is very near where the target market is located in nearby
universities like La Salle University and Misamis University making the business very
accessible and convenient to them. There are many ways to promote Siomai Pizzazz.

Social Media, since most of the people are engaging on social medias
they could easily locate the Siomai Pizzazz by posting on facebook.

Brochures, the lay-out and the design could attract the customer to taste the

different varieties of Siomai pizzazz since brochure is readable.

Tarpaulins, to catch the attention of the customers and to those people who are
passing by the area.

Proponents Profile

Siomai Pizzazz will be own and manage by Dr. Kennedy S. Sunico, a graduate of
Bachelors of Science in Veterinary Medicine at Central Mindanao University and
currently he is working as the Regional Director assigned in Cebu City as the Meat
Inspector. The owner is 53 years old, since he is a meat inspector he knows already the
food production because he is exposed on food processing like making of hotdogs, ham,
patties and even on making siomai meat. He is currently residing in ICC Village
Maningcol, Ozamiz City together with his wife Dr. Evelyn Sunico a Veterinary doctor as

well. When the owner is not around her wife will take over the place and supervise the
staffs and the chef to maintain the smooth flow of operation. There will be two servers to
attend the guests order and provide the quality service to the guest. And a chef to cook
and prepares the ingredients and cook the food. Siomai Pizzazz could cater varities of
siomai.

Type of Organization
The sole proprietorship is the simplest business form under which one can operate a
business. The sole proprietorship is not a legal entity. It simply refers to a person who
owns the business and is personally responsible for its debts. A sole proprietorship can
operate under the name of its owner or it can do business under a fictitious name. Siomai
Pizzazz which is own by Dr. Kennedy S. Sunico. The fictitious name is simply a trade
name- it does not create a legal entity separate from the sole proprietor owner.

The sole proprietorship is a popular business form due to its simplicity, ease of
setup, and nominal cost. A sole proprietor need only register his or her name and secure
local licenses, and the sole proprietor is ready for business. A distinct disadvantage,
however, is that the owner of a sole proprietorship remains personally liable for all the
business's debts. So, if a sole proprietor business runs into financial trouble, creditors can
bring lawsuits against the business owner. If such suits are successful, the owner will
have to pay the business debts with his or her own money.
The owner of a sole proprietorship typically signs contracts in his or her own name,
because the sole proprietorship has no separate identity under the law. The sole proprietor
owner will typically have customers write checks in the owner's name, even if the
business uses a fictitious name. Sole proprietor owners can, and often do, commingle
personal and business property and funds, something that partnerships, LLCs and
corporations cannot do. Sole proprietorships often have their bank accounts in the name
of the owner. Sole proprietorships often have their bank accounts in the name of the
owner.

Organizational Chart

OWNER/Manager

CHEF/COO
K

FOOD
SERVER 1

FOOD
SERVER 2

Job Description

Owner/Manager - the one who finance all the costs, including all permits needed for
putting up business,
food costs, equipments, financial, labor.
- manage daily and weekly sales, determine profits and losses.
- She/he is responsible in the supervision of the business daily operation.
- responsible in the acquisition of raw materials and other supplies

- responsible in checking the inventory and maintaining a record.

Chef/Cook the one who will cook the food and the orders.

Food Servers responsible in the preparing of orders and attending the customers needs
- the first shift prepares the burger house to open and the closer shift will be
the one to clean and keep the ending inventories for the day.

Operating Policies

Food Safety is one of the most important tasks given to the siomai staff, policies
and procedures must be followed in order to ensure that food-borne illnesses are not
allowed to spread.

Hand washing- the most important policy to follow is proper hand washing

procedures before and after contacting to the food to avoid cross-contamination.

FIFO- when storing food, always follows the first in, first out. Newer food is to be
stored behind or on the bottom of the stacks, leaving older food more likely to be
used first.

Dishwashing- Follow all the state laws in regards to dishwashing procedures

Tables- must be cleaned and sanitized after each customer. Sanitizer water should

be kept in separate buckets for this use, and it should be changed frequently.
Sick Employees- employees with coughs, sneezing or other symptoms should stay

home so as not to infect fellow workers and the customers.

Temperature- the food temperature should monitor in order to determine that the
meat inside the molo wrapper is already cooked to avoid any food poisoning in

regards to the food production.

Food Area- the area must be clean to predict any unnecessary diseases that could
create food borne illness.

Technical Aspect

SIOMAI PIZZAZ

The product is basically, different varieties of siomai. Including the original good
quality made Siu Mai ( which is known as siomai here in the Philippines ), some
innovations and house specialty. Combination of different variety, with set menus
including package of siomai with beverages. And also different kind of dipping sauces,
in which you can choose and even mix two kinds of dipping sauces. Endless possibilities,
and that makes it more exciting and interesting. That is why the company is
complimented by the word pizzazz which basically means a quality and style that is
exciting and interesting.

LAY OUT
Floor Plan

Legend:
chair
extension table
lavatory sink
round chairs
table
toilet

Roof Plan

Waste Disposal Management

List of Financial Assumptions

1. Sales are in cash basis.

2. Selling Price per serving (5pcs.) will increase 3% every year.

2016

2017

2018

2019

2020

Chinese Pork
Siomai

33

34

35

36

37

Chicken Siomai

33

34

35

36

37

Beef Siomai

40

41

42

43.25

44.50

Shrimp, Scallop,
Pork Siomai
(Japanese Style)

40

41

42

43.25

44.50

3.Cost of Direct Materials will increase by 3% every year, the following is the cost of
direct Materials per unit with its corresponding increase.

2016

2017

2018

2019

2020

Chinese Pork
Siomai

127.18

131

134.93

138.98

143.15

Chicken
Siomai

128.16

132.54

136.52

140.62

144.84

Beef Siomai

146.18

150.57

155.09

159.74

164.53

Shrimp,
Scallop, Pork
Siomai
(Japanese
Style)

136.68

140.78

145

149.35

153.83

2016

2017

2018

2019

2020

Recipe # 1

38.13

39.27

40.45

41.66

42.91

Recipe # 2

51

52.53

54.11

55.73

57.40

Recipe # 3

38.45

39.60

41.49

42.73

44.01

Recipe # 4

48.13

49.57

51.06

52.59

54.17

Dipping Sauces

4.Straight- line method of depreciation is used.

Property, Tools and
equipment

Cost

Salvage Value

Estimated Useful
life(in year)

Refrigerator

Php.15,995

Php.5000

10

Steamer

Php.3549

Php.500

Table

Php.2,000

----------------

Chairs(30)

Php.3,000

----------------

5.Operating expense are the follows.

Particulars

Projections

Salaries and wages

10% increase every 3 years

13th month pay

One month of their total salary

SSS and Philhealth contribution

Based on the existing contribution table.

Rent

To be paid monthly, beginning of the month

Php.2,000/month

Transportation

Php.300.00 only

VAT registration fee

Php500.00 annually

Selling and Office Supplies

2% increase every year except calculator

Tools

2% increase every year

Permits and Licenses

3% increase every year

Repairs and Maintenance

2% increase every year

Utilities

3% increase every year

Miscellaneous

2% increase every year

6. Accrued expenses will include the following.

Increase Php.1000 every 2 years.
SSS and Philhealth

One month bill

Light and Power

One month bill

Water

One month bill

Withholding Tax

One quarter payment

VAT Payable

One quarter payment

7. Selling price per drinks will increase by Php1.00 every two year.

2016

2017

2018

2019

2020

Coke

Php.13

Php.13

Php.14

Php.14

Php.15

Sprite

Php.13

Php.13

Php.14

Php.14

Php.15

Royal

Php.13

Php13

Php14

Php14

Php15

8. Cost per drinks will increase 2% every two years.

2016

2017

2018

2019

2020

Coke

Php.10.42

Php.10.42

Php.10.63

Php.10.63

Php.10.84

Sprite

Php.10.42

Php.10.42

Php.10.63

Php.10.63

Php.10.84

Royal

Php.10.42

Php.10.42

Php.10.63

Php.10.63

Php.10.84

9. Inventories are available during the first quarter of the year while the remaining
purchases are budgeted for 3 quarters. Ending inventory in 38% of the total cost
of Direct Materials.

10. Drawings the owner will withdraw an amount half of the net income every
year.
11. The business is Vat registered.

Cost of Machineries, Equipment and Tools

Table 1.
Shows the cost of machineries and equipments that are needed for the operation of
Siomai Pizzazz.

Machineries Equipment
and Tools
Steamer(2)
Refrigerator
Small tong(stainless)
Long tong(stainless)
Spatula

Supplier

Cost per Item

Quality Appliance
Quality Appliance Center
Gloria Bazaar
Gloria Bazaar
Gloria Bazaar
Total Cost

Php.1,744.50x 2
Php.15,995
Php.19.75
Php.39.25
Php. 8.50
Php. 19,611.50

Furniture and Fixture

Table 2.
Below are the list of furniture and features needed and the cost of each supply.
Furniture and Fixture
Table(6)
Chair(30)

Supplier
L and M
Jumawan Furniture design
Total Cost

Cost per Item

Php.2,500
Php.3,800
Php. 6,300

Cost of Supplies
The cost supplies are annually except for the calculator.

Supplies
Calculator
Ballpen
Columnar
Hand soap
Drinking Straw

Supplier
National Book Store
National Book Store
National Book Store
Watsons
Robinsons

Cost
Php.549.75
Php.105.25
Php.59.50
Php.79.99
Php. 172.75

Toothpick
Siomai Plate

Robinsons
Robinsons
Total Cost

Php. 43.50
Php. 157.25
Php. 1,167.99

Siomai Pizzazz
Projected Income Statement
As of December 31, 2016-2020
Sales:

2016

2017

2018

2019

2020

Siomai
Drinks
Gross Sale
Less:Cost of
Sale
Gross profit
Less: Operating
Expenses
Salaries &

854,700
229,050
1,083,750

883,575
229,050
1,112,625

912,450
239,850
1,152,300

941,325
239,850
1,181,175

970,200
248,850
1,219,050

480,621

490,741.23

503,055.06

513,791.62

524,940.27

Wages
Accrued
Expenses
Rent Expense
Transportation
Expense
Advertising
Expense
Supplies
Expense
Utilities
Expense
Repairs &
Maintenance
Miscellaneous
Expense
Tax & Licenses
DepreciationEquipment
DepreciationBuilding
Total Selling &
Administrative
Expense
Net Income

330,000

330,000

330,000

363,000

363,000

8,540
12,000

8,540
12,000

9,540
12,000

9,540
12,000

10,540
12,000

3,600

3,600

3,600

3,600

3,600

3,000

3,0060

3,121.20

3,183.62

3,247.30

2,583.50

2,635.17

2,687.87

2,741.63

2,796.46

4,871.61

5,017.76

5,168.29

5,323.34

5,483.04

15,000

15,300

15,606

15,918.12

16,236.48

6,000

6,120

6,242.40

6,367.25

6,494.59

3,000

3,090

3,182.70

3,278.18

3,376.53

1,709.30

1,709.30

1,709.30

1,709.30

1,709.30

20,000

20,000

20,000

20,000

20,000

390,304.41
198,824.59

391,072.23
210,811.54

392,857.76
236,387.18

426,661.44
220,721.94

428,483.70
245,626.03

Siomai Pizzazz
Project Balance Sheet
As of December 31, 2016-2020
Assets
Cash
Inventory
Furniture
Building
Equipment

2016
96,557.59
184,540.04
5,000
180,000
19,544

2017
112,338.70
186,481.67
5,000
160,000
17,834.70

2018
153,156.57
191,160.92
5,000
140,000
16,125.40

2019
169.953.35
195,240.82
5,000
120,000
14,416.10

2020
193,878.22
199,477.30
5,000
100,000
12,706.80

Less:
Depreciation 1,709.30
Prepaid Rent 24,000
Total Assets 507,952.30

1,709.30
24,000
513,945.77

1,709.30
24,000
527,733.59

1,709.30
24,000
519,900.97

1,709.30
24,000______
533.353.02

9,540

9,540

10,540

Liabilities & Owners

Equity
Liabilities:
Accrued Expense 8, 540

8,540

Owners Equity:
Sunico, Drawing 99,412.30

105,405.77 118.193.59

110.360.97

122,813.02

Sunico, Capital 400,000

Net Income
198,824.59

400,000
400,000
210,811.54 236,387.18

400,000
220,721.94

400,000
245,626.03

Total Liabilities &

Owners
Equity
507,952.30

513,945.77 527,733.59

519,900.97

533,353.02

ROI Playback Period

Annual Net Income

2016
2017
2018
2019
2020

198,824.59
210,811.54
236,387.18
220,721.94
245,626.03

Depreciation
Expense
21,709.30
21,709.30
21,709.30
21,709.30
21,709.30

Annual Operating
Cash flow
220,533.89
230,579.18
254,579.18
238,351.34
264,098.85

1,112,371.28

108,546.50

1,207,980.49

Average Annual Net Income:

1,112,371.28/5

= 222,474.26

Playback:
400,000/220, 533.89

= 1.81 or 1 year and 9 months

222,474.26/400,000

= .56 or 56%

ROI:

Siomai Pizzazz
Projected Cash Flow Statement
As of December 31, 2016-2020

Cash flow in
Operating
Activities
Net Income
(increase)/decrease

2016

2017

2018

2019

2020

198,824.59

210,811.54

236,387.18

220,721.92

245,626.03

in Inventory
Depreciation in
Building
Depreciation in
Equipment
Increase/Decrease
in Accrued
Expense
Net Cash provided
by
Operating
Activities
Purchase of
Furniture
Purchase of
Equipment
Sunico, Drawing
Increase/
(Decrease) in Cash
Beginning, Cash
Ending, Cash

--

--

--

--

--

20,000

20,000

20,000

20,000

20,000

1,709.30

1,709.30

1,709.30

1,709.30

1,709.30

--

--

1,000

--

1,000

220,533.89

230,579.18

254,417.24

238,351.35

264,089.85

--

--

--

--

25,761.11
96,577.59
122,338.59

30,817.87
122,338.70
153,156.57

9,796.78
153,156.57
162,953.35

30,924.87
162,953.35
193,878.22

--

96,577.59
-96,577.59

Financial Ratio Analysis

I.

Profitability
ratio

2016

2017

2018

2019

2020

198,824.59
609,129
33 %

210,811.54
621,883.77
34%

236,387.18
649,224.94
36%

220,721.94
667,383.38
33%

245,626.03
694,109.73
35%

Return on Sales
Net Income
/Net sales

Gross Profit Rate

Gross profit
/ Net Sales

1,083,750
609,129

Return on Assets
Net Income
/ Total Assets

198,824.59
507,952.30
39%

210,811.54
513,945.77
41%

236,387.18
527,733.59
45%

220,721.94
519,900.97
42%

Supply and Demand Schedule

Price

Quantity demanded
(per day)

Quantity supplied
(per day)

30.00 Php

500 pcs.

350 pcs.

33.00 Php

440 pcs.

375 pcs.

36.00 Php

380 pcs.

400 pcs.

39.00 Php

320 pcs.

425 pcs.

42.00 Php

260 pcs.

450 pcs.

245,626.03
533,353.02
46%

42

SUPPLY

39

36

33

30

DEMAND

200

300

400

500

Conclusion
The study proved that the people living in the said location for the Siomai pizzazz
agreed and found out that Siomai Pizzazz will be a very convenient Siomai House for
them because they offer a good quality of Siomai yet can be bought in a very affordable
price. The study showed that Siomai Pizzazz gives a very big help not just to target
market but as well as to the employees and the owner as well.

The study has proven that the proven business is feasible and worth venturing into
through the proper gathering of information from the management, marketing and
technical aspect, as well as in the systematic financial computation to get the designed
output for the proposed business.

References
Books and Websites
James White Encyclopedia of Small Business
Michael Bryant, Essentials of Entrepreneurship and Small Business
Management

Gregory Kelly, The Foundation of Entreprenuership

Peter Smith, Entrepreneur`s Guide:Starting and Growing a Business
Peter Drucker, Innovation and Entrepreneurship
http://www.entrepreneur.com/encyclopedia/sole-proprietorship
http:// https://www.google.com.ph/webhp?sourceid=chromeinstant&ion=1&espv=2&ie=UTF-8#q=technical%20aspect%20of

%20feasibility%20studywww.entrepreneur.com/
http://www.slideshare.net/wualankcloy/feasibility-study-marketingtechnical-and-management-aspect
http://en.wikipedia.org/wiki/Feasibility_study