Business Plan for Heavenly Waffles

Business Plan A3: Intended Recipient:

A1: Company : The intended recipients are the students,
Heavenly Waffles teachers, and faculty members of Mount
Carmel School of Maria Aurora.
A2: Products :
Waffles
A4: Purpose:
the purpose of Heavenly Waffles is to provide
an affordable and delicious waffle option for the
school community, enhancing their overall
experience by offering a tasty and convenient
food option.

Executive Summary Portion

A5: Does this firm have a mission or higher purpose? If so, please indicate.
Yes, Heavenly Waffles is committed to providing not just a delightful culinary experience but also fostering a
sense of community within Mount Carmel School of Maria Aurora. Our mission is to create a warm and inviting
space where students, teachers, and faculty members can enjoy affordable and delicious waffles while building
connections and moments of joy. We aim to contribute to the overall well-being and positive atmosphere within
the school by offering a treat that brings people together and enhances their daily lives. Through Heavenly
Waffles, we aspire to be more than just a food vendor but a cherished part of the school community, enriching
the lives of those we serve.

How will you create value? (The opportunity)

A6: Who are you targeting and A7: What is their unmet need? (Pain A8: How are you solving their pain
why? points) points specifically?
The primary target audience is Potential unmet needs or pain points - Heavenly Waffles addresses the
the students, teachers, and of the students, teachers, and faculty unmet needs and pain points by:
faculty members of Mount members could include: - Offering affordable and delicious
Carmel School of Maria Aurora. - Limited food options within waffle options, providing a satisfying
This choice is strategic as it taps the school premises. and convenient snack for students,
into a local community where - Lack of affordable and teachers, and faculty members.
there is a consistent and readily convenient snacks during - Establishing a presence within the
accessible customer base. breaks. school premises, eliminating the need
Students are often looking for - Desire for a quick and to go outside for a quick and tasty treat.
affordable and tasty snacks, delicious food option without - Ensuring a diverse menu that
while teachers and faculty having to leave the school caters to different tastes and
members may appreciate a premises. preferences.
convenient and enjoyable food
option during breaks.
A9: What is your A10: What innovations have you introduced and why?
distinctiveness?
Affordability: We recognize the Seasonal Specials: Introducing seasonal and limited-time waffle flavors adds
budget constraints of students an element of excitement and variety to our menu. This innovation not only
and offer a cost-effective menu keeps our offerings fresh but also encourages repeat business as customers
without compromising on the look forward to trying new and unique flavors.
quality and taste of our waffles.
Diverse Menu: Our menu caters Sustainability Initiatives: Heavenly Waffles is committed to environmentally
to different tastes and friendly practices. We use eco-friendly packaging and implement recycling
preferences, providing a wide programs within our operations. This innovation aligns with the growing
variety of waffle options, including concern for sustainability within the community and appeals to
classic flavors and innovative environmentally conscious customers.
choices.
Convenience: Operating within
the school premises ensures
quick and convenient access to
our delicious offerings without
the need to leave the campus,
enhancing the overall
experience for students,
teachers, and faculty members.
How will you capture value? (The Potential Gain)
A11: What is the size of the prize?
The size of the prize refers to the total market potential for Heavenly Waffles within Mount Carmel School of
Maria Aurora. To estimate this, consider the total number of students, teachers, and faculty members who might
be potential customers. Conducting a survey or market research within the school community can help gather
data on the frequency of waffle consumption and the willingness to try new and affordable options.
A12/A13: How much are you A14: What is your cost? A15/A16: What is your % gross
intending to sell the margin?
product / Service
The pricing strategy for Heavenly The cost per waffle will include The gross margin is calculated as
Waffles will depend on factors expenses for ingredients, labor, follows:
such as ingredient costs, packaging, and overhead. Let's
operational expenses, and assume an average cost of PHP 25 Gross Margin% = (selling
competitor pricing. However, let's per waffle. price-cost/Selling price) x 100
assume an average selling price
of PHP 50 per waffle. Using the assumed values:
Gross Margin% = (50-25/50) x100 =
50%

This implies a gross margin of 50%,

indicating that half of the revenue
generated from each sale contributes
to covering the costs and generating
profit.
A17: What is your A18: What is your realistic A19: What is your realistic
breakeven point? forecast of revenues? To determine the realistic forecast of
- The breakeven point is the level The realistic forecast of revenues profit, subtract the total costs (fixed
of sales at which total revenue depends on various factors, including and variable) from the forecasted
equals total costs, resulting in foot traffic, customer preferences, revenue:
zero profit or loss. To calculate and marketing efforts. Assuming an
the breakeven point, you would average selling price of PHP 50 per Forecasted Profit = Forecasted
divide your total fixed costs by the waffle and an estimated monthly Revenue - Total Costs
contribution margin (selling price sales volume, you can calculate the
per unit minus variable cost per forecasted revenue. Assuming the total costs are PHP
unit). 75,000 (fixed costs of PHP 30,000
Let's assume the total fixed costs Let's say the realistic forecasted plus variable costs based on sales
for Heavenly Waffles are PHP monthly sales volume is 2,000 volume), the forecasted profit would
30,000 per month. With a waffles: be:
contribution margin of PHP 25
(selling price of PHP 50 - cost of Forcasted Revenue = Selling price FP = 100,000 - 75,000 = php 25,000
PHP 25), the breakeven point in per unit x Forecasted Sales volume
units would be:
FR = 50 x 2,000 = php 100,000
Breakeven Point = total fixed
cost/cotribution margin per unit

BP = 30,000/25 = 1200 units

This means Heavenly

Waffles needs to sell
1,200 waffles to cover all
fixed and variable costs
and reach the breakeven
point.
A20: Capitalization A21: Fund Raising Strategy:
Requirement and schedule:
( Attached – Last page ) - Crowdfunding Campaign:Engage the community for financial support
through crowdfunding.
- Pre-Selling: Generate initial revenue through discounted pre-orders.

Details of your Business Plan

A22: What are your business goals? A23: What is your personal goal in this venture?
(grow or exit?)
To establish Heavenly Waffles as the go-to
waffle provider at Mount Carmel School of The personal goal is to grow Heavenly Waffles into a
Maria Aurora, achieving sustainable successful and sustainable venture within the school
profitability and fostering a sense of community. The focus is on long-term growth rather than an
community through quality and immediate exit.
convenience.
 Details of you Team
A24/A25: Who are Key Team members? A26: Describe their background, strength and major
Indicate if Full Time (FT) or Part Time (PT) in achievements.
the business.

Aeronne Rivera: Marketing Manager (FT) - Aeronne Rivera (Marketing Manager): Experienced in
Dave Adina: Operations Manager (FT) creating impactful campaigns and engaging with the
Irish Nicole Cagbay: Head Chef (FT) target audience.
Jiann Santiago: Finance Manager (FT) - Dave Adina (Operations Manager): Operations expert
Lawrence Calonge: Logistics Manager (FT) with a background in optimizing processes for efficiency
Reyvien Sumait: Customer Service Manager and quality control.
(FT) - Irish Nicole Cagbay (Head Chef): Culinary expert known
Zowie Morecho: Sales Manager (FT) for innovative recipes and a keen understanding of
customer tastes.
- Jiann Santiago (Finance Manager): Finance and
accounting professional skilled in budgeting and
financial management.
- Lawrence Calonge (Logistics Manager): Experienced in
logistics and supply chain, ensuring seamless
operations and timely deliveries.
- Reyvien Sumait (Customer Service Manager):
Customer service specialist focused on creating a
positive and memorable customer experience.
- Zowie Morecho (Sales Manager): Sales and customer
engagement specialist, adept at building and
maintaining strong client relationships.

A27: Who is in charge of what and how are major decisions made (or will be made)?
- Major decisions are made collaboratively, with each manager taking responsibility for their respective
areas. The team works together to ensure smooth coordination and effective execution of tasks.

A28: Who are mentoring the Key Team A29: Describe mentor/s background.
Members?
The mentor/s have a proven track record in the food industry,
The team benefits from external mentors who entrepreneurship, or related fields. They possess significant
bring expertise in entrepreneurship, industry experience in navigating challenges, building successful
knowledge, and business development. ventures, and providing valuable insights to guide the team in
their entrepreneurial journey.

Right to Win Market Analysis

A30: What are the trends? Why are they in your A31: Why will the industry be profitable? (Rate high or low for
favor? (PESTLE) each one and describe.

Political: Stable political conditions provide a Political (High): Stable political conditions support uninterrupted
favorable environment for business operations. business operations.

Economic: Rising disposable incomes Economic (High): Increasing disposable incomes lead to higher
contribute to increased spending on convenient spending on convenient and quality food options.
and quality food options.
Social (High): Growing interest in diverse culinary experiences,
Social: Growing interest in diverse and especially within the school community.
innovative culinary experiences, especially
among the school community. Technological (High): Integration of technology enhances
customer engagement and operational efficiency.
Technological: Integration of technology for
online engagement and efficient operations Legal (Medium): Compliance with health and safety regulations
enhances customer experience. is manageable but requires diligence.

Legal: Compliance with health and safety Environmental (Medium): Emphasis on eco-friendly practices
regulations ensures a trustworthy and contributes positively but may require ongoing efforts.
responsible business image.

Environmental: Emphasis on eco-friendly

practices aligns with sustainability trends.
A32: Who are Key competitors? How do we A33: What are key factors for success in the industry? How do
compare VS. them? we compare vs. these factors?

Competitor 1: Waffle Delight Factor 1: Quality Ingredients and Innovation

Strengths: Established brand with a loyal Heavenly Waffles: Commitment to high-quality ingredients
customer base, diverse menu offerings. and innovative flavors.
Weaknesses: Limited on-site presence, Factor 2: Convenience and Location
slightly higher pricing. Heavenly Waffles: On-site presence within the school
Comparison: Heavenly Waffles stands out premises ensures convenience.
with more affordable options, on-site Factor 3: Customer Engagement and Community Focus
convenience, and a strong community Heavenly Waffles: Initiatives for community
focus. engagement and events foster a sense of
Competitor 2: Sweet Cravings Bakery belonging.
Strengths: Well-known for quality
ingredients, extensive dessert menu.
Weaknesses: Limited focus on waffles, no
on-site presence at schools.
Comparison: Heavenly Waffles offers
a specialized focus on waffles within
the school community, ensuring
convenient access and a unique
experience.
 A34: What are our strengths? How are we exploiting them?
Our strengths lie in our affordable pricing, diverse menu, and on-site convenience within Mount Carmel School. We
exploit these strengths by consistently offering quality waffles at an accessible price point, ensuring a range of
flavors to cater to diverse tastes, and leveraging our strategic location to maximize visibility and accessibility.

A35: What are our weaknesses? How are we correcting them?

Our current weaknesses include a limited online presence and potential supply chain vulnerabilities. To address
these, we are investing in a user-friendly website for online engagement and implementing robust supply chain
management practices to ensure consistent availability of ingredients, minimizing any potential disruptions.
A36: What are the opportunities in the marketplace? How are we planning to exploit them?
- Market opportunities include growing interest in unique culinary experiences and the emphasis on sustainability.
We plan to exploit these opportunities by continually innovating our waffle offerings, introducing seasonal specials,
and reinforcing our commitment to eco-friendly practices, aligning with the evolving preferences of our target
audience.
A37: What are external threats? How are we negating them?
External threats such as economic downturns and increased competition are countered by maintaining a flexible
pricing strategy to accommodate varying economic conditions. Additionally, we focus on building strong customer
relationships to foster loyalty, ensuring our brand remains resilient against external market pressures.
Offering Model ( The Strategy )
A38: Target Market A39: Value Proposition

Our primary target market is the students, Heavenly Waffles offers delicious, affordable waffles
teachers, and faculty members of Mount Carmel School right within the school premises, providing a
of Maria Aurora. By focusing on this specific community, convenient and enjoyable snack option for students,
we aim to tailor our offerings to meet their preferences teachers, and faculty members. Our commitment to
and create a strong, loyal customer base within the quality ingredients, diverse flavors, and a strong
school premises. community focus sets us apart, creating a unique and
satisfying experience for our customers.
A40: Positioning Statement

Heavenly Waffles is positioned as the go-to waffle

provider within Mount Carmel School of Maria
Aurora, offering a delightful blend of affordability,
convenience, and community engagement. Our
waffles are not just a snack; they are a symbol of a
vibrant and connected school community.

A41: Channel: A42: Customer Bonding Strategy:

Our primary distribution channel is an on-site kiosk We build customer bonds through regular
within Mount Carmel School. Additionally, we community events, loyalty programs, and personalized
leverage social media platforms for online interactions. By actively engaging with our customers, we
engagement, promotions, and updates to maintain aim to create a sense of belonging and loyalty, turning
a connection with our audience and drive foot traffic them into advocates who not only enjoy our waffles but
to our physical location. also feel connected to the Heavenly Waffles brand.

A43: Revenue Model:

Heavenly Waffles operates on a direct sales revenue

model. The primary source of revenue comes from the
sale of waffles to students, teachers, and faculty
members within Mount Carmel School. Additional
revenue streams include special promotions, seasonal
offerings, and potential collaborations with the school for
sponsored events.
 Operating Model (The Execution)
A44: Value Chain / Value Network (Draw the sequence, indicate timeline for each.) Is competition’s
value chain any different?
A48: What are critical processes we need to do well?
Critical processes
Ingredient includeInitiate
Sourcing: culinary preparation,
the process bycustomer
sourcing engagement, and feedback
high-quality ingredients, suchanalysis.
as flour,Ensuring
eggs, and
the efficiency and effectiveness of thesetoppings,
processes is crucial for maintaining
from trusted suppliers. product quality and
customer satisfaction.

A49: Who are the key complementors who will help us deliver our value proposition? Are they in-house
Preparation and Cooking: Execute the culinary process in the kitchen, combining and cooking the
or outsourced? What do we do so they are aligned to us?
ingredients to create delicious waffles.
Key complementors include suppliers, marketing partners, and community collaborators. We
ensure alignment by maintaining transparent communication, fostering mutually beneficial
Packaging
relationships, and and Presentation:
collaborating Once
closely cooked, package
to enhance the waffles
overall value attractively, ensuring they are visually
delivery.
appealing and ready for sale.
Potential Configuration
A50: What are Key cost components? A52: What is reconfiguration do we need to do to increase
differentiation?
On-Site Operations: Transport packaged waffles to the on-site kiosk within Mount Carmel School, where
Ingredient Costs: The expenses associated with
they are displayed and sold to students, teachers, and faculty members.
sourcing high-quality ingredients for waffle Menu Innovation: Introduce new and unique waffle flavors
preparation. regularly, aligning with seasonal trends or special occasions
Labor Costs: Salaries and wages for the team to attract and retain customers.
involved in the cooking, packaging, and sales Enhanced Presentation: Focus on visually appealing
processes.Customer Interaction: Engage with customers packaging at the
andkiosk, provideto
presentation information, and process
create a distinctive and sales
transactions, ensuring a positive and
Operational Costs: Expenses related to on-site memorable product image. efficient customer experience.
operations, including rent, utilities, and Customer Engagement: Strengthen community
maintenance. engagement strategies, such as organizing exclusive
Marketing and promotion cost: budget allocated events or loyalty programs, to build stronger
for community events, promotions, and social and Improvement: Gather customer
Feedback emotional connections with customers.
media engagement. feedback on taste preferences and overall
A51: What can we alter to lower cost without experience, allowing for continuous
sacrificing quality? improvement in recipes, presentation, and
service.
Optimize Ingredient Sourcing: Negotiate bulk
purchasing deals with suppliers or explore
alternative suppliers
A45: What for cost-effective
are key yet high-in the value chain? What are you planning to do about this?
hurdles are expected
quality ingredients.
Operational Efficiency:
Key hurdles Implement
in the value chain measures
may include to supply chain disruptions and maintaining consistent quality. We
enhance
plan tooperational
address these efficiency, suchstrong
by establishing as relationships with suppliers, implementing robust supply chain
optimizing staffingpractices,
management levels, andreducing energy
conducting regular quality checks.
consumption, and minimizing waste.
Metrics
A53: Cost of Customer A54: Repeat Business Rate A55: Customer Lifetime
A46: Resources: What are our hard assets?
Acquisition A47: Resources: What are our soft assets? How can
Value
Howon
( Spent can we exploit
Sales these?
& Marketing/ Assume 30 customerswe exploit 100 make Assume Average Purchase
these?
out of
Number of Customers) repeat purchases. Soft assets encompass our Value is reputation,
brand PHP 40, Average
customer
Our1500/20 = 75 include cooking equipment,
hard assets Repeat Business Rate = 30/100
relationships, x 100 Purchase
and culinary expertise.Frequency
We exploitisthese
2 times
by
-The kiosk
Business’ cost of customer = 30%
infrastructure, and delivery vehicles. actively engaging with the per month,
community, and Average
consistently
acquisition is 75. delivering quality products,Customer Lifespan
and leveraging ourisbrand
12 months.
image
We exploit these by ensuring proper
to foster customer loyalty.
maintenance, upgrading when necessary, CLV = 40x2x12/100 = 9.60 php
and optimizing their usage for efficiency in
daily operations.
A56: Referral Rate A57: Sales Productivity
-Assume 20 customers out of 100 -Assume Total Sales is PHP 15,000,
were acquired through referrals. Total Marketing and Sales Expenses are
PHP 5,000, and the Number of
Referral Rate = 20/100 x Salespeople is 3.
100 = 20%
Sales Productivity = 15,000 - 5,000/3
= 3,333.33 php
SUMMARY OF EXPENSE

PARTICULARS UNIT COST

Cash on Hand PHP 5,000.00
Assets PHP 50,000.00
Furniture and Fixtures PHP 6,898.00
Material Expense PHP 10,930.00
Utilities Expense PHP 1,500.00
Rent Expense PHP 500.00
Miscellaneous Expense PHP 550.00
Salaries and Wages PHP 157,500.00
Advertising Expense PHP 1,800.00
Operational Expense PHP 5,875.00
TOTAL PHP 240,553.00

A1. Furniture and Fixtures

PARTICULARS QTY UNIT COST TOTAL AMOUNT
Monoblocks Table 2 Set 1,699 PHP 3,398.00
Monoblocks Chairs 6 pcs 500 PHP 3,500.00
TOTAL PHP 6,898.00

A2. Material Expense

PARTICULARS QTY UNIT COST (per) TOTAL AMOUNT
Flour 10 kg PHP 48.00 (10kg) PHP 480.00
Eggs 10 kg PHP 57.00 (10kg) PHP 570.00
Milk 10 kg PHP 88.00 (10kg) PHP 880.00
Sugar 10 kg PHP 310.00 (10kg) PHP 3,100.00
Butter 10 kg PHP 180 (10kg) PHP 1,800.00
Toppings 10 kg PHP 256 (10kg) PHP 2560.00
Waffle boxes 100 pcs PHP 390 PHP 390.00
Paper bags 100 pcs PHP 300 PHP 300.00
Stickers 100 pcs PHP 350 PHP 350.00
Eco-friendly utensils set. 100 pcs PHP 400 PHP 400.00
Napkins 100 pcs PHP 100 PHP 100.00
TOTAL PHP 10,930.00
A3. Utilities Expense (For 3 months)
PARTICULARS QTY UNIT COST TOTAL AMOUNT
Electric Bill PHP 1,000.00
Water Bill PHP 500.00
TOTAL PHP 1,500.00

A4. Rent Expense ( For 1 Month )

PARTICULARS QTY UNIT COST TOTAL AMOUNT
Rent PHP 500.00
TOTAL PHP 500.00

A5. Miscellaneous Expense

PARTICULARS QTY UNIT COST TOTAL AMOUNT
Broom 2 pcs PHP 55.00 PHP 110.00
Mop 1 pc PHP 150.00 PHP 150.00
Trash Cans 1 pc PHP 90.00 PHP 90.00
Dust Pans 2 pcs PHP 50.00 PHP 100.00
Hard Broom 3 pcs 3 for 100.00 PHP 100.00
TOTAL PHP 550.00

A6. Salaries and Wages (for 3 months)

PARTICULARS Per Day Per Month TOTAL AMOUNT
Employee 1 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 2 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 3 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 4 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 5 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 6 PHP 250.00 PHP 7,500.00 PHP 22,500.00
Employee 7 PHP 250.00 PHP 7,500.00 PHP 22,500.00
TOTAL PHP 157,500.00

A7. Advertising Expense

PARTICULARS QTY UNIT COST TOTAL AMOUNT
Tarpaulin PHP 1,800.00
TOTAL PHP 1,800.00

A8. Operational Expense

PARTICULARS QTY UNIT COST TOTAL AMOUNT
Mayor’s permit PHP 2,000.00
Barangay Clearance PHP 100.00
SEC Registration PHP 3,100.00
BIR Permit PHP 520.00
Business Plate PHP 100.00
Community Tax Certificate PHP 55.00
TOTAL PHP 5,875.00