BUSINESS PLAN

SWEET TEMPTATION
Ayala National High School
Zone 6 Ayala, Zamboanga City

Owned By:

James Dela Peña

Crislyn Francisco
Marlou James Deleonio
Nancy Coronel
Juvy Abil
Airesh Arcillas
Nica Jane Decinilla
Liza Abdu
 INTRODUCTION

Description of the business

Sweet Temptation is a dessert station business located in Ayala National High School,
Zone 6 Ayala, Zamboanga City. It is a quick-service business where our customers can freely
choose what they want to buy since in our business dessert is our main selling point such as
cupcakes, revel bars, macaroons, yema cakes, and etc.

Location of the business

We are planning to put our business which is the sweet temptation will be located at
the front of the senior high school building since it is near the MPCC and by that we can
assure that most of the student will surely see what we are selling.

Funding requirements and source of funds

Funding source of our business is to solicit and through investing of money from the
owners.

EXECUTIVE SUMMARY

Vision

To serve the best sweet products for the customers and to be known with this product
with our hardwork and dedication to our business also to become one of the customer’s
choice and lastly be one of the best food delicacy.

Mission

We the SWEET TEMPTATION promotes our sweet product that is committed to

provide healthy delicate that suits the taste of consumers and their budgets as well. To give
our special attention to ensure the satisfaction of our customer’s health, taste and their budget.

Goals

To be known with our originality sweet products and be one of the customer’s choice
and lastly be part of those food delicacies
 Objectives

To promote and sell our sweet products that are produced by our own hard works and
dedication to work that will surely satisfy the taste and budgets of our customers.

Wealth Improvement Approaches

We will going to make a twist or upgrade our product so that we will have an
advantages with others. The position of our business in the market place will be in front of
the senior high school building. And in utilization of our left over product we will conduct a
room to room service.

Parties Supporting the Business

1. Consumers- Students and Teachers

2. Suppliers- Kim Choing and Budgetwise
3. Employees and Staff- James Dela Peña
Crislyn Francisco
Marlou James Deleonio
Nancy Coronel
Juvy Abil
Airesh Arcillas
Nica Jane Decinilla
Liza Abdu

BUSINESS MODEL
Partner Network Key Offers Customer Customer Cost Revenue/Income
Activities Relationship Segments Structure Statement
Budgetwise and Discount Yema Customer Students
Kim Choing cakes service
Revel bars Distribution Teachers
channels
Key Macaroons Flyers
Resources
Flour Cupcakes
Milk
Oats
Eggs
Cocoa
powder
 ENVIRONMENTAL ANALYSIS

Trend in the industry

Nowadays, millennial especially couples wants or likes sweet products so as a

businessman we decided to come up with this type of product because of the trends that
millennial wants now the products that are sweet and suits for them.

Customer analysis

Our primary customers are the students and some teachers.

Competitor analysis

Some of our competitors are just a classmates of us were they own different products
as well but some also are just almost the same with us but the only advantage within us is the
quality of our products which includes the taste, and also the service of our business by which
we value our customers and always care for their complaints and needs.

Market Strategy

Our marketing strategy is through giving fliers or posting on social Medias about the
special promotions of our sweet products, and we will conduct also a room to room service.

BUSINESS DESCRIPTION
Product Description

Our product is more on sweet products which includes desserts such as cupcakes,
revel bars, yema cakes, macaroons and there’s a lot more that will really suits the satisfaction
of customers in their taste and budgets.

Materials needed

In this product we are needed materials such as oven, electrical mixer, mixing bowl,
measuring cups, and measuring spoon.

Personnel Requirement

Someone who has an experience on baking, someone who has a potential and
initiative, someone who has an attitude of willingness to work.
 ORGANIZATION PLAN

Form of the business organization

The sweet temptations company is a form of corporation by which it compose of eight

hours with their different shares.

Organizational Structure
CEO Crislyn Francisco
President James Dela Peña
Sales Agent  Liza Abdu
 Juvy Abil
Sales marketing  Airesh Arcillas
 Marlou Deleonio
 Nica Decinilla

Roles and Responsibilities

CEO- making major corporate decisions, managing over all operations and resources
of the company, acting as the main point of communication between board of
directors.
President- Responsible for providing strategic leadership of the company by working
with the board and other management to establish long-range goals, strategies, plans
and policies.
Sales marketing- the one who sells our products to our valued customers.
Sales agent- the on who invites our valued customers by sending flyers and posters.

Income distribution

It will be divided equally to the respective owners of the company.

PRODUCTION PLAN

Production schedule

At exactly month of September 2019, were expecting to have at least 70 packs of

di8fferent products by which 50 pieces of cupcakes, 5 packs of revel bars, 10 packs of
macaroons, and 5 packs of yema cake that has an expected to produce 1 hour per products.

Production process
Cupcakes

 1 1/2 cups all-purpose flour

 1/4 cup unsweetened cocoa powder
 1 cup granulated sugar
 1 teaspoon baking soda
  1/2 teaspoon salt
 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso
powder or instant coffee granules)
 1 Tbsp white vinegar
 2 teaspoons vanilla extract
 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Procedure:
1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with
cupcake liners.
2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking
soda, and salt until there are no visible clumps (cocoa tends to clump up).
3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar,
vanilla extract, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir only until they just come
together. The mixture should be thin and rather lumpy.
5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the
center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and
let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or
drizzle or coat with frosting.

Revel bars
 3 cups quick cooking oats
 2 1/2 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup butter, softened
 2 cups packed brown sugar
 2 eggs
 1/2 cup chopped walnuts
 1/2 teaspoon salt
 2 tablespoons butter
 1 1/2 cups semisweet chocolate chips
 1 (14 ounce) can sweetened condensed milk
 4 teaspoons vanilla extract

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking
pan.
2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs
and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1
teaspoon salt; stir into butter mixture. Set aside.
3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2
tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove
from heat. Stir in walnuts and 2 teaspoons vanilla.
 4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate
mixture evenly over the top, and dot with remaining oat mixture.
5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into
bars.

Macaroons

 3 egg whites, room temperature

 1/3 cup granulated sugar
 1 cup powdered sugar
 1 cup finely ground almond flour
 1 to 2 drops food coloring of your choice
FILLING
 1 1/2 cups powdered sugar
 1/4 cup unsalted butter, softened
 3 tablespoons whole milk
Procedure:

1. Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment
paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment,
until loose peaks form. Gradually add granulated sugar, and beat until sugar is
dissolved and stiff peaks form.
2. Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture
into whipped egg whites. Add food coloring until desired color is reached.
3. Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch
rounds onto baking sheets lined with parchment paper, and let stand in a dry place
until rounds are dry to the touch, 1 to 2 hours.
4. Bake in preheated oven until ruffled edges (also called “feet”) have formed and
macarons are set and not jiggly, 10 to 12 minutes.
5. Prepare the Filling: While macarons bake, beat together powdered sugar, butter, and
milk with an electric mixer on medium until fully combined and smooth. Transfer
filling to a piping bag.
6. Remove macarons from oven, and let cool on baking sheet set on a wire drying rack
for 15 minutes, then transfer macarons directly to wire rack and continue cooling.
Pipe or spread Filling onto 1 macaron, and top with a similar size macaron. Serve
immediately or store in an air-tight container up to 2 days.

Processing plant and Equipment

The equipment needed in making our products are:

 Electric mixer
 Oven
 Mixing bowl
 Measuring cups
 Measuring spoon
 Muffin pan
Source materials

The source of the materials that we need to use in making our products are:
 Own properties
 Budgetwise
 Kim choing
 Some borrowed materials like in school and other personnel

Production cost
3 cup quick cooking oats 55
2 cups all purpose flour 95
1 teaspoon baking soda 10
10 pcs egg 70
Vanilla extract 16
Brown sugar 44
Butter 144
Chocolate chips 45
Sweetened condensed milk 72
Salt 10
Chopped walnuts 45
Desiccated coconut 48
Cocoa powder 18
Unsweetened cocoa powder 18
Alphine milk 66
Granulated sugar 150
Total 856.00

OPERATION PLAN
Materials Requisition Procedures

The materials that we are going to use and how are we going have it. We are just going
to buy some material in the market and we some co-workers who will buy our
ingredients.

Functions of Support Services

Finance

All of the financial success of our business will turn over the head of the business
management. It is either to the Chef Executive Officer or the one that is incharge of the
finance.

Marketing

Sweet Temptation will provide flyers and door to door service to promote our products.

Operation
Sweet Temptations all employees will be part time as the majority of the work will be
done by the chef-proprietor.

MARKETING PLAN
Product:
Our product will focus only on sweet producy such as
-Yema Cakes
-Revel Bars
-Macaroons
-Cup Cakes

Place:
The exact address of our business is at Ayala National High School,Ayala Zamboanga
City located at the front of MPCC.

Price:
The expected price for our Cup cakes is Php 5.00 per each, and for our Revel bars it
cost is Php 200 per pack, for Macaroons it is Php 60.00 per pack and lastly. Yema cakes
it will cost Php 200 per pack.

Promotion:
In our business we are promoting buy one pack get one piece free which is inclusive only
for Revel Bars and Macaroons.

People:
Our expected consumers will be the Teachers and Students.

Packaging:
Resealable box for Revel Bars, Yema Cakes and Macaroons only. And for Cup Cakes
we use paper cups.

FINANCIAL PLAN
Our expected money shares will be Php 5,00 and from that shares the expected money
to use in making our product and for the building will lost for almost 2,000 Php and by
that we could asure that we are expecting to have an income of 3,000 Php by that we
have an expected profit of 1,000 Php.