“Omelet on the Go!

Business Concept Pitch Paper

The Entredibles
ENTR 1- B1R

Angel, Jira
Barcala, Alexis
Belson, Kiolo
Canillas, Rafael
Napoles, Shanelle
I. Executive Summary
The product is an omelet poached from chicken broth with different
available toppings and served with either rice or pandesal. The toppings vary
from vegetables, dairy and meat products. The product aims to cater health
conscious individuals in the UPLB community who are in a tight budget. It is
because the pricing of the product depends on the toppings chosen by the
customers. It also caters health-conscious customers who can only eat at late
or very early hours because the omelet station is open from 4am – 11pm.
The market size is the whole UPLB Community including the residents
that live nearby. The students in UPLB alone comprises the 12, 000 of our
target market. The number of residents that live nearby are unknown but
because our stall will be placed at Mint Street in Demarces and there are
non-up students who resides in that area.
The competitive advantage that our product has is although it is
located at Ellen’s Building with many other food choices nearby is that
our product is freshly made per order, unique, new and healthy with a
low price. Also each week we offer a mystery omelet, which was made
from ingredients the customer isn’t allowed to know. But of course the
customer will be asked of his or her allergies before serving the product.
The start up costs are from the basic cooking instruments that will be
needed, storage, stall for the omelet station and the business tax and permits.
The costs totaled to Php 771,120. From that start up costs and expected annual
income of PHP 900,000 we will be expecting a net income of PHP 151,200.
The percentage of the return of investment is calculated by dividing the
estimated income by the total costs. The total return of investment in
percentage is equivalent to 19.6%
The team is composed of five members, three seniors and two freshmen.
The Chief Executive Officer is Ms. Alexis Barcala for she has the right
qualifications for the job. She was the Secretary, Vice President for External
Affairs, and the now the current President of her Organization. The Marketing
and Sales Head is Mr. Rafael Canillas because of his skills in talking with

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 clients, as he is part of the executive committee of his organization. The
Publicity Head is Ms. Shanelle Napoles because she has the experience for the
job. She is the current publicity committee head of her organization. The
Finance Management Head is Ms. Jira Angel and the Secretary is Mr. Kiolo
Benson.
II. The product
The omelette kiosk serves affordable, fast and healthful breakfast all day.
It has a tagline "omelet- olet sa sarap" (a variation of umulit sa sarap,
repeating in deliciousness). It serves omelettes that are, instead of fried,
poached in broth (a more healthful alternative), served with toppings that
customers can freely choose. The toppings range from meat such as ham and
beef, to vegetables such as carrots, mushroom and peas. It is served with rice
or pandesal.
The customers of the kiosk are generally students of the University of the
Philippines- Los Baños who are not allergic to eggs and who want food that is
nutritious, affordable and served fast. The customers' (students) weekly salary
usually starts from ₱1 000. Other people such as workers of and nearby the
University and residents near to it can also become customers.
The cost of the omelette starts at ₱30.00 (that includes the egg, few
toppings, and rice or pandesal). Customers may add more toppings that cost
₱10.00 to ₱15.00. This omelette solves the students' desire for a nutritious,
affordable and fast breakfast (there are students who wake up late despite they
have early morning classes and no longer take breakfast because of it). The
features of the omelette that its competitors do not have is that it the omelette
is customised- i.e., customers can choose the toppings they want. Also, unlike
many fastfood chains that serve breakfast only in the morning, the kiosk
serves the omelette all day. Customers who opt to eat breakfast-type food at
lunch, snacktime or dinner may buy this omelette.
For this business to generate profit, the kiosk must have its stand installed
first and its equipment prepared. The public can be informed by word of
mouth, social media, and posters produced by the business. Once the public is

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 enticed, they will go to the kiosk and buy an omelette. The cook will create
omelettes that are done in less than five minutes and serve these to the
customers.
III. Market Aspect
A. Market Entry and Growth Strategy
The products will be sold in the stall of the business.
Customers can fall in line when buying products. Egg as the main
ingredient it will not be hard for the public to think what kind of food
is being offered to them. Promotional ads and publicities will be done
to let the public know that the kind of food product that we sell exists.
Our food business is available for franchise and because we have a
very wide range of target customers we don’t have limitation to
people who wants to buy our products.
B. Target Market
The target market of the business is the people around Los
Baños and nearby barangay. Students, employees and residents of the
town are potential customers of the business. People who do not have
time to cook their breakfast and those who are not allergic to eggs.
Since the product of the business offers products that are cooked
healthily, it will also cater to the food cravings of health conscious
people.
C. Market Size
Residents, employees and students are the target market of the
business. The students in UPLB alone comprised the 12, 000 of the
population that we aim as the target market. In an estimation given a
months’ time the business will be recognized by the market and will
be marketable. Since the product that we offer is cooked in just a few
minutes those people who don’t have enough time to cook for them,
or do not have much time to wait in line in other food establishments
the food product we offer will be the one they buy. The business has a

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 wide range of students, employees and residents. Any age and gender
can buy the food product in a very affordable price.

D. Marketing Strategy
The main ingredient of the product is eggs and it is very
common to everyone. Food business is always on demand, people
consume food every day their food expenses only varies on their
cravings, needs and budget. The food product that we will sell will
introduce to the public that there is food that they can buy and eat
anytime of the day that will be served to them in just a few minutes
without the hassle of long waiting and unhealthy ingredients. From
plain eggs, many toppings can be mixed and added to add flavour to
the food. Unlike other food products that are available in the area, our
product is not fixed to only one kind of combination of ingredients.
E. Competitor Profile
Competitors of the business are those enterprises who caters
to the public for twenty four hours; those who serve food that are on
the breakfast menus. Businesses like Bugel’s, Benetelog, 7-11
Convenience store, Mini-stop, Minute burger and McDonald, are few
of the competitors of the Omelette business. Compare to them, are
products are healthy, specifically the preparation of the omelette it is
not cooked in oil, the toppings are always fresh and healthy. We do
not pre-cook the omelette, and just re-heat it whenever there are
customers. Omelettes are served fresh and newly cooked. And
omelette price is not far from the cheapest price of their products, the
minimum price of omelette is only thirty pesos.
F. Competitive Advantages
In the location of the business, Ellen’s Building, in Demarses
Subdivision, Los Baños Laguna, there are many food establishments.
Businesses have a very tight competition. The advantage of the food

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 product that we are offering is it is new and healthy, quick to prepare
and fresh, high quality food product that can be bought in a very low
price. The business that we are offering also has promotions that
would really catch the interest, each week a mystery omelette will be
made available to the menu of the business.

IV. Production Aspect

A. Technology/Innovation
The technology or innovation behind our omelet station is the
omelet is not fried from oil but poached in chicken broth and the
capability to choose among several toppings on what to mix with your
omelet, and also what would you like to combine it with - bread or rice.
We’ve come up with this idea because usually, students, and workers,
within the UPLB proximity are too busy to cook or make their own
breakfast and still, prefer to eat healthy foods. This product is the best for
those who are busy and yet health conscious since some of the toppings
are healthy, specifically the vegetable toppings.
B. Scope
The scope of our product activities is to serve easily made, yet
healthy food to those who doesn’t have enough time to make their own.
One of our activities that we are planning to conduct is a free-taste for the
opening of our stall.
C. Suppliers
New Yolk could be our egg supplier, and Monterey meat shop for
the meat toppings. We could also partner with assessed market vendors
and bakeries, for the vegetable toppings, rice, and bread.

D. Management Team
There aren’t many people needed for this business to work since it
is just a simple food stall. The team is composed of five members, three
seniors and two freshmen. The Chief Executive Officer is Ms. Alexis

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 Barcala for she has the right qualifications for the job. She was the
Secretary, Vice President for External Affairs, and the now the current
President of her Organization. The Marketing and Sales Head is Mr.
Rafael Canillas because of his skills in talking with clients, as he is part of
the executive committee of his organization. The Publicity Head is Ms.
Shanelle Napoles because she has the experience for the job. She is the
current publicity committee head of her organization. The Finance
Management Head is Ms. Jira Angel and the Secretary is Mr. Kiolo
Benson.

E. Manpower
The only qualification that is needed for someone to be hired by us
is to be able to cook well. It is not necessary for our worker to hold a
degree; a high school graduate could work and no gender specifications.
We could also give them cooking workshops to enhance the quality of our
product and create more innovations as time goes by.