𝒱𝑒𝑔𝑔𝒾𝑒

𝐵𝒶𝓁𝓁𝒾𝒸𝒾𝑜𝓊𝓈
BUSINESS PLAN
Purok 3 Tawala, Panglao, Bohol.
+639677994788

ℂ𝕆ℕ𝕋𝔸ℂ𝕋 𝕌𝕊!
Website: www.veggieballicious.com
Contact Number: 0967-799-4788
Facebook: Veggie Ballicious
Instagram: Veggie_Balicious

𝘝𝘪𝘨𝘨𝘪𝘦𝘴 𝘉𝘢𝘭𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘚𝘯𝘢𝘤𝘬

𝘗𝘦𝘳𝘧𝘦𝘤𝘵 𝘵𝘰 𝘴𝘢𝘵𝘪𝘴𝘧𝘺 𝘺𝘰𝘶𝘳 𝘤𝘳𝘢𝘷𝘪𝘯𝘨𝘴.

Created: 02/22/2022
 TABLE OF CONTENTS

Title Page
Mission
Vision
Goals and Objective
Table of Contents
I. Executive Summary ………………………………………
II. Marketing Plan ……………………………………………………
A. 4 P’s of Marketing Mix
B. FAB Analysis
C. SWOT Analysis
III. Production Plan …………………………………..…………
A. Ingredients
B. Equipment
C. Fixed Asset
D. Process
IV. Organization and Management Plan ……………………
A. Ownership
B. Organizational Chart
C. Position
D. Functions
E. Qualifications
V. Financial Plan …………………………………………………
A. Total Projected Cost
 VISION ~ MISSION ~ GOALS

Vision
- Our vision is to become the leading veggie ball foods in Panglao and
to establish a one stop veggie ball food in Panglao.

To be known for providing best veggie balls in all industry, to

bring high quality veggie balls that provide optimal nutrition, bring
satisfaction and safety for the consumers.

Mission
- Our mission is to establish a veggie ball food business that will make
available for a wide variety of veggie inspired food at affordable
prices to the residence of Panglao and other place in the Panglao.

To maintain satisfied customers through offering an enjoyable,

healthy, truly authentic veggie balls experience. It will revolutionize
the unhealthy delish that once ruled the streets and replace them with
a better and healthy options that are not just cheap but better testing.

Goals
- One of our major goals of starting veggie ball foods is to build a
business that will survive off its own cash flow without the need for
injecting finance from external sources once the business is
officially running.
 EXECUTIVE SUMMARY

Street Food is a very popular food here in Philippines. It has no age limit when
you eat street food whether you are a kid, teenager, adult or even elders can eat it.
However, street foods has its own side effect for it is not healthy. When we eat street
food there’s no health that matter, what we want is to enjoy delicious food at
budgeted price. A street food can be a healthylicious food from fish ball into veggie
balls. And that is what Veggie Ballicious wants to serve. A healthy food that satisfies
your cravings. Veggie Ballicious is a street food made with vigorous vegetables that
are good for each individual’s health. It contains various vegetables including
squash and moringa, commonly known in Filipino as malunggay.

The price varies on the type of purchase that the customers would like to
adhere. Ranging from Php 10.00 to Php 15.00 will be its availability. Social media is
the target locale of this food product, notably in Facebook. We also offer this product
in our respective home base which is located at Purok 3 Tawala, Panglao, Bohol.
With these, Veggie Ballicious may expand the sales fairly in the advantages of using
food truck that can locate and can easily move to places where target market are
located. In promoting the business, sales talk and social media are the most effective
strategy in reaching out potential customers, referrals and for making a name. Social
media is the great source to promote and advertise Veggie Ballicious by gaining
attention from the viewers that will eventually become buyers.

The ingredients of the veggie ballicious street food are squash, malunggay,
spring onions, onion, garlic, All Purpose flour, corn starch, salt, sugar, oil, egg, water,
soy sauce. The equipments in producing the product are cooking pan, spoon, grater,
large bowl, jar, chopping board, knife, tissue. With regard with the ownership of the
business, partnership is a type of business with more than 2 owners. The owners
has complete authority over every aspect of the business. It has different aspect
which are part of the business including the office manager, product manager,
program manager and production employee. Each members and parts of the
organization has its own role in helping the business grow.
 LOCATION
The base of the Veggie Ballicious business is located at Nancy’s Store in Purok 3, Tawala,
Panglao, Bohol.

We can also travel around Panglao with the food truck. Veggie Ballicious focuses on
using food truck to locate and move around Panglao area where most target market are
located.
 MARKETING PLAN

 7P's
 PRODUCT

The product’s denotation is Veggie Ballicious. A product that is likely

similar to other Pinoy street foods such as fish balls and squid balls. Veggie
Ballicious is a street food made with vigorous vegetables that are good for each
individual’s health. It contains various vegetables including squash and moringa,
commonly known in Filipino as malunggay. The product can help eradicate the
consumption of unhealthy street foods as well as it contribute to the healthy
lifestyle of people.

 PLACE

Social media is the target locale of this food product, notably in Facebook.
We also offer this product in our respective homes particularly at the front yard.
The business entity also consider the area we are in as the target market. With
these, Veggie Ballicious may expand the sales fairly in the advantages of using
food truck that can locate and can easily move to places where target market are
located.

 PRICE

A low-cost product to the prospective buyers is what Veggie Ballicious is

offering. Certainly, the cost of this product will entice customers to visit and
purchase the product over again. The price varies on the type of purchase that
the customers would like to adhere. Ranging from Php 10.00 to Php 15.00 will
be its availability. Additional for delivery.

Php 10.00 (ON-SPOT) Php 15.00 (ON-SPOT)

4 pieces Veggie Ball 7 pieces Veggie Ball

per stick w/ preferred per cup w/ preferred

sauce sauce
 PROMOTION

In this time of pandemic, sales talk and social media are the most effective strategy in
reaching out potential customers, referrals and for making a name. Social media is the target
local of this food product, notably in Facebook Marketplace. The business operation is based
on Purok 3, Tawala, Panglao, Bohol. The business entity also consider the area we are in as the
target market. We can also travel around Panglao with the food truck. With these, Veggie
Ballicious may expand the sales fairly. Being able to sell the product in a specified location, we
can establish a producer-consumer interaction personally which is a great advantage for
maintaining customer loyalty and trust.

 PEOPLE

The owners of Veggie Ballicious are veterans in their respective positions to

accomplish methods or processes in creating quality product. They decided to create
partnership with high requirements to the fulfillment of the said attributes and
responsibilities. All are capable in interacting consumers and possible franchisees to the
company as well as maintaining the goodness of the business. They are recognized on the
profession they are in, in order to make right positive impact to the customers and to the
company. Veggie Ballicious owners have individual desire to be in partnership with talented
and skillful people to ensure the positive state of the company.

 PACKAGING

In order to attract potential buyers, Veggie Ballicious can now be stored and served
with a packaging. The company established an eco-friendly packaging made with paper cup.
Although, is a cup that is strong enough to carry 7 pieces of the product. Veggie Ballicious logo
in sticker form is also visible on the packaging which can catch the attention of the possible
buyers and hopefully Veggie Ballicious will live rent free in their minds.

 PROCESS

The business serves the customer efficiently by providing them a high-quality, tidy and
honestly, a lightly quick service. Veggie Ballicious starts the operations at 10:00 am to 5:00
pm every weekdays. With regards on consumers buying on stalls and in homes, it will took 5
minutes to serve them to ensure the freshness or heat of the product. Veggie Ballicious also
offers delivering door-to-door every 2:00 pm – 4:00 pm on weekdays and transport time
depends on the location. However, the company has enough staffs to do all the works during
busy and complex time including people who will deliver, prepare the product, buy the
ingredients and make reports on the daily sales.
 SWOT ANALYSIS
• STRENGTHS

The unquestionable love of street food by Filipino. The product is authentic and has
a good taste quality. It is comparatively cheap unlike other food and easily accessible. A
very easy healthy food product to make that is popular nationwide. It is a fast food, not a
junk food. Veggie Ballicious is located in good places. The business exterior is pristine.

• WEAKNESSES

It has a long duration for the food to be served. Because it is a small store, it has a
smaller revenue market share. Difficulties to match the competitors. In many
circumstances, street food is linked with numerous health problems.

• OPPORTUNITIES

With large crowds and gatherings, some potential consumers would purchase in
large quantity of street food. An opportunity to deliver services to potential consumers
such as food delivery in their homes, offices or schools. Peddle in various locations through
food trike. Expand menu beyond Veggie Balls.

• THREATS

A very easy to make food product that will lead people to do it in their homes. The
rising cost of other ingredients. A competition to other street food vendors within the
community. The rapid changes of food trends. Considering the situation we are in today,
there would be a difficulty in peddling the food product.
 PRODUCTION PLAN

1. INGREDIENT

♡ Squash (1/4 kilo)

♡ Malunggay (as many as you want)

♡ Spring onions (4 leaves)

♡ Onion (1 ½)

♡ Garlic (6 cloves)

♡ All Purpose flour (3/4 cup)

♡ Corn Starch (1/2 cup)

♡ Salt (Only a pinch)

♡ Sugar (1/4 kilo)

♡ Oil (2 cups)

♡ Egg (2 medium size)

♡ Water (3 cups)

♡ Soy Sauce (2 tbsp)

2. EQUIPMENT

♡ 2 Cooking Pan ♡ 1 Chopping board

♡ 2 Spoon ♡ 1 knife

♡ 1 Grater ♡ Tissue

♡ 2 large Bowl ♡Stick

♡ 1 Jar ♡Paper Cup

3. FIXED ASSETS

 Food Truck - is a large motorized vehicle or trailer, equipped to

cook, prepare, serve, and/or sell food.
 Dual Gas Stove Burner- is a gas cooktop and an electric oven,
combining the strengths of both.
 Table – a piece of furniture used to put things.
 Chair – is piece of furniture used to sit by a person.
 Umbrella - is used for protection against rain and sunlight.
 Fridge- a large appliance housing one compartment for
refrigerating food and another for freezing.
 Light – used to energy to see clearer things in dark area.
 Frying Pan - used for stirring and frying foods together, quick-
cooking, and crisp frying.
 Onions- used to add more taste in the food and it has its own
benefits.
 Grater - is a kitchen tool which has a rough surface that you use
for cutting food into very small pieces.
 Bowl – used for serving or eating food from, or in cooking, while
other larger kinds are used for washing or cleaning
 Jar - a widemouthed container made typically of earthenware or
glass.
 Ladle- a large long-handled spoon with a cup-shaped bowl, used
for serving soup, stew, or sauce.
 Knife- an instrument composed of a blade fixed into a handle, used
for cutting or as a weapon.
 Chopping Board - is a go-to kitchen tool for the most basic and
essential process-cutting and chopping raw food items.
4. PROCESS

o Prepare everything. We have to prepare first all the needed ingredients and equipment.
Then, put it in a clean table.
o Wash the vegetables. Cleaning and washing the vegetables is very essential. Wash
squash and spring onions.
o Chopped the vegetables. You have to peel the squash and get the seeds and core.
Chopped the spring onions in to small pieces as well as the onions and garlic. Get the
leaves of the Malunggay and chopped it in to small pieces. If you have a blender, then it
is better and easy but we will just do it manually.
o Grate the squash. You have to grate the squash in to a small part of the grater.
o Put everything in a bowl. In a bowl, gradually add the ingredients one-by-one. Put the
grated squash, chopped Malunggay leaves and spring onions, minced onion(half onion)
and 3 cloves of chopped garlic , 3/4 cup All Purpose flour ( it depends on how many
quantity of veggie-ball you want and set aside 1 tbsp. for our sauce making), 1/2 cup of
cornstarch (set aside 1 tbsp. for the making of sauce), 1tbsp of sugar, 2 medium eggs
and a pinch of salt.
o Gradually stir the mixture. As you stir the mixture, slowly add 1tbsp of water until you
achieve the perfect consistency. Between sticky and watery mixture, a kind that can
form a ball.
o Heat the oil. You have to heat the oil in a pan first before putting in the mixture. It should
be in a medium heat.
o Form a ball like figure. Get your 2 spoons and get a generous amount of the mixture
and start creating a ball like figure, transfer to each spoon the mixture until it shaped
like a ball.
o Cook the veggie-ball. When the heat of the oil is perfect, slowly drop the veggie-balls in
to the pan, cooked until golden brown.
o Set aside the veggie-balls. When cooked, put it in a clean plate with tissue to soak all
the unnecessary oil.
o Make the sauce. The making of the sauce is pretty easy and you can use the existing
ingredients we have used from the veggie-ball. If there’s nothing left, you can chop a
new onion and garlic.
o Put the needed ingredients of the sauce in to a bowl. In a bowl, gradually put one-by-
one of 2 cups of water, 1/2 cup brown sugar, 2tbsp. Soy sauce, 1 small onion (chopped),
3 cloves of garlic (chopped), 1 tbsp. All Purpose flour, 1tbsp. corn starch.
o Mix the sauce mixture. Mix slowly the sauce mixture until well combined.
o Boil the sauce mixture. In a pan with low heat, let the sauce mixture boil and
continuously mix it to prevent overflowing of the mixture from the pan. Mix until you
see a sticky mixture.
o Set aside the cooked sauce mixture. In a jar, put the mixture and let it set there. When
the mixture is cold, it is sticky and perfect combination for our veggie-ball.
 ORGANIZATION AND MANAGEMENT

 OWNERSHIP
Partnership is the type of business with more than 2 owners. The owners has initiated
authority over every aspect of the business. It has different aspect which are part of the
business including the office manager, product manager, program manager and production
employee which are the owners themselves.

 ORGANIZATIONAL CHART

CHIEF EXECITIVE OFFICER (C.E.O)

Palma, Heartily Dennz

OFFICE MANAGER
Guiritan, Maxine Loize

PROGRAM MANAGER PRODUCT MANAGER

Salingay, Risha Mae Adams, Perry

PRODUCTION EMPLOYEE PRODUCTION EMPLOYEE

Buloran, James Garjas, Emmanuel

  POSITION
 CHIEF EXECUTIVE OFFICER (CEO) - MS. HEARTILY DENNZ PALMA

The CEO which stands for Chief Executive Officer is the highest ranking individual of
the company. The CEO is the responsible for the overall success of a business entity or other
organization and for making top level managerial decisions. They are also responsible for the
failure of the organization. They implements existing plans and policies, ensuring the
successful management of the business and setting future strategy. They act as the main point
of communication between the board of directors and corporate operations. They serve as the
public face of the company.

 OFFICE MANAGER – MS. MAXINE LOIZE GUIRITAN

Office managers are responsible for keeping an office running smoothly and
overseeing administrative support. The job can range widely in duties and responsibilities,
from reception, copy editing and support, to handling a specific type of paperwork or filing
for a specific department. They are the one that oversees general office operation. Greeting
visitors, answering a high-volume of incoming phone calls and delivering world-class
service to our customers. And coordinating appointments and meetings and managing
staff calendars and schedules.

 PROGRAM MANAGER – MS. RISHA MAE SALINGAY

A program manager acts as a coordinator between multiple projects at a business

or organization to be sure they're benefiting each other and aligning with overall business
goals. They are different from project managers because they do not directly oversee
individual projects. They will be tasked with developing programs to support the
organization's strategic direction, as well as creating and managing long term goals. They
will also be in charge of developing budgets and operating plans for programs and writing
program funding proposals.

 PRODUCT MANAGER – MR. PERRY ADAMS

The Product Manager is responsible for both product planning and product
marketing. This includes managing the product throughout the Product Lifecycle,
gathering and prioritizing product and customer requirements, defining the product
vision, and working closely with engineering, to deliver winning products. It also includes
working with sales, marketing and support to
ensure revenue and customer satisfaction goals
are met. The Product Manager’s job also includes
ensuring that the product and marketing efforts
support the company’s overall strategy and goals.

 PRODUCTION EMPLOYEE – MR. JAMES

BULORAN & MR. EMMANUEL GASJAS
 Production workers produce and assemble products in factories. They operate and
maintain machinery, ensure production standards are met, finalize products, and prepare
them for shipping.

INGREDIENTS

EGG MALUNGGAY SQUASH

SPRING ONION ONION GARLIC

SALT SUGAR SOY SAUCE

OIL ALL PURPOSE FLOUR WATER

 EQUIPMENT

TONG SAUCE CONTAINER KNIFE

GARTER FRYING PAN BOWL

CHOPPING BOARD TISSUE PAPER STICKS

PACKAGING

PAPER CUPS

FINISHED PRODUCT
 FINANCIAL PLAN

o TOTAL PROJECTED COST

VEGGIE BALLICIOUS
PROJECTED COST OF PRODUCTION AND MATERIALS

Ingredients & Equipment Quantity Cost of Materials

Oil 200 L 8,000
Squash 40 kg 2,400
Malunggay 50 pesos per day 2,000
Onion 180 kg 1440
Spring Onion 20 ka bugkos 2,000
Garlic 140 kg 1120
Salt 15
Sugar 400
Egg 4 trays a week 3,040
Corn Starch 4 kg per week 1,040
All Purpose flour 65 kg 1,300
Soy sauce 209.5 per galloon 419
Water 2 galloons per week 320
Table Napkin (Tissue) 3 pack per month 78
Stick 5 stags per day 1,500
Plastic Wrap 2 roll per month 208
Cups 2 pack per week 1,720
Gasoline 1,000
Gas for Truck 2,000
TOTAL: 30,000
 PHYSICAL STORE

VEGGIE BALLICIOUS

PROJECTED COST OF PHYSICAL STORE

ITEM QUANTITY STEM COST TOTAL COST

FOOD TRUCK RENT COST 1 Php 202,850 Php 202,850 full

payment
CABINET, 1 Included on food
truck
TABLE 2 Included on food
truck
WINDOW 2 Included on food
truck
DOUBLE SINK 1 Included on food
truck
DOOR 2 Included on food
truck
HOOD 1 Included on food
truck
DOUAL GAS STOVE BURNER 1 Php 1,800 Php 1,800

FRIDGE 1 Php 2,000 Php 2,000

LIGHT (FLORESCENT) 2 Php 140 Php 280

HIGH STOOL CHAIR 3 Php 400 Php 1,200

RUG 2 Php 35 Php 70

FOLDING TABLE WITH 4 2 Php 2,500 Php 5,000

FOLDING CHAIR SET
UMBRELLA 2 Php 500 Php 1,000

FRYING PAN 2 Php 380 Php 760

TONG 2 Php 100 Php 200

STAINLESS STEEL BOWL 2 Php 60 per 26 cm Php 120

STAINLESS STEEL KNIFE SET 1 Php 130 Php 130

GRATER 2 Php 80 Php 160

JAR 2 Php 35 Php 70

CHOPPING BOARD 2 Php 140 Php 280

MEASURING TOOL 1 Php 40 Php 40

SPOON 1 Php 40 per dozen Php 40

TOTAL COST: 216,000

 VEGGIE BALLICIOUS
STATEMENT OF FINANCIAL POSITION
JANUARY 31, 2022
ASSETS
January 2022 Quarter 1
Cash 54,000 1 126,184
Accounts Receivable - -
Inventory P 30,000 12,500
Total Current Assets P 84,000 138,684
Machinery and Equipments P 216,000 216,000
Accumulated Depreciation -10,800
Total Non-current Assets 216,000 205,200
Total P 300,000 343,884
LIABILITY AND OWNER’S EQUITY
LIABILITY
Liabilities

Loan’s Payable P 30,000 30,000

Total Liabilities P 30,000 30,000
OWNER’S EQUITY
Owner’s Equity
Guiritan’s Capital P 54,000 62,776.80
Palma’s Capital P 54,000 62,776.80
Salingay’s Capital P 54,000 62,776.80
Adams’ Capital P 54,000 62,776.80
Buloran’s Capital P 27,000 31,388.40
Garjas’ Capital P 27,000 31,388.40
Total Owner’s Equity P 270,000 313,884
Total Liabilities and Owner’s P 300,000 343,884
Equity

VEGGIE BALLICIOUS

INCOME STATEMENT

JANUARY FEBRUARY MARCH TOTAL

Budgeted Sales 40,000 45,000 50,000 135,000

Cost of Good Sold 20,000 22,500 25,000 67,500

Gross Profit 20,000 22,500 25,000 67,500

Operating Expense 3,000 3,000 3,000 9,000

Depreciation Expense 3,600 3,600 3,600 10,800

Total Expense 6,600 6,600 6,600 19,800

Net Income Before Tax 13,400 15,900 18,400 47,700

Tax 1,072 1,272 1,472 3,816

Net Income 12,328 14,628 16,928 43,884

 VEGGIE BALLICIOUS
CASH FLOW
JANUARY FEBRUARY MARCH
CASH, BEGINNING BALANCE 54,000 89,928 105,656
Cash Received
Sales 40,000 45,000 50,000
Loan 30,000 - -
Total Cash Received 70,000 40,000 50,000
Cash Payment
Purchase of Inventories and Supplies 30,000 25,000 25,000
Other Operating Expense 3,000 3,000 3,000
Tax 1,072 1,272 1,472
Total Cash Payment 34,027 29,272 29,472
Cash Increase/Decrease 35,928 15,728 20,728
CASH, ENDING BALANCE 89,928 105,656 126,184

VEGGIE BALLICIOUS
INVENTORY
JANUARY FEBRUARY MARCH
Beginning - 10,000 12,500
Purchased 30,000 25,000 25,000
Less: SOLD 20,000 22,500 25,000
Balance 10,000 12,500 12,500
VEGGIE BALLICIOUS

CHANGE OF EQUITY

Guiritan’s Palma’s Salingay’s Adam’s Buloran’s Garjas’s Total

Capital Capital Capital Capital Capital Capital (100%)
(20%) (20%) (20%) (20%) (10%) (10%)
Beginning - - - - - - -

Contribution 54,000 54,000 54,000 54,000 27,000 27,000

Net Income 8,776.80 8,776.80 8,776.80 8,776.80 4,388.40 4,388.40

Total Equity 62,776.80 62,776.80 62,776.80 62,776.80 31,388.40 31,388.40

 LAYOUT

12 12 12 12

13 11
13 11

12 12
12 12

1 2

9 10 7 7 9

4
3 6
2 5

INDICATION:

1 – CABINET 8 - WINDOW

2 – TABLE 9 - DOOR

3 – DOUBLE SINK 10 - RUG

4 – DUAL GAS STOVE 11 – FOLDING TABLE

5 – HOOD 12 – FOLDING CHAIR

6 – FRIDGE 13 - UMBRELLA

7- LIGHT
 PICTURE OF THE FOOD TRUCK
AND THE EQUIPMENT

Inspiration for the interior design of

the food truck.

Inspiration for the outer view of the

customized food truck.

Inspiration for the Umbrella

Inspiration for the Folding Chair

Inspiration for the Folding Table

Inspiration for the High Stool Chair