STARDILY’S TROPICUP

RALPH DAVE APIGO

SAMUEL JAMES DEL ROSARIO
MONIQUE VALERIE INIB
KARLA MAE LLAMELO
FRITZ ANTHON ROASA
CHRILAIZA SANCHEZ
LEA MHAY TIMBREZA
HANNAH LYZA YLARDE
GRADE 12 – ABM E
INTRODUCTION

A. NAME OF THE COMPANY

STARDILY Company

B. LOCATION OF THE BUSINESS

 This business is located at the center area of Bayombong, Nueva Vizcaya. It is a perfect
location where customers will be able to access the business easily. It can also give customers a
unique and soothing experience. Once they see the ambiance, everyone will feel the summer
feeling like a perfection of thought.

C. PURPOSE OF THE BUSINESS

This aims to establish a business that offers the best flavored cupcakes that the customer
would want to purchase over and over again. While also maintaining the quality and attractive
look for each product sold in an affordable price which will be perfect in any special event in
town.

D. OPPORTUNITY AND REASON WHY THIS IS AN ATTRACTIVE

OPPORTUNITY
As the margins in baked goods become increasingly tight, the business is becoming more
consolidated with bigger competitors acquiring smaller competitors in order to gain listings in
major retailers, and moving towards healthier food and impulse products both of which show
stronger performance than standard pastries.
Business could be good if products are innovative and quality superior to beat branded
products produced by bakery manufacturers. Others might have seen people wanting for fresh
bakery products of bakeries. One can expect decent income from such bakery shops.

E. KEYS TO SUCCESS
 Presenting high-level of quality in each product.
 Maintaining and growing relationships with customers to generate new and repeat sales.
 Innovating new product offerings that will differentiate the business from other competitors.
 The store design will be visually attractive and have a relaxing atmosphere with fast and
efficient oparation.

F. MISSION
Our mission is to offer out guests with the most authentic and intricate experience and to give
each special events a touch of STARDILY’s Tropicup experience through the freshness of its
core ingredients that are flexible to every celebration.
 G. VISION
Our vision is to impart our products to events with a unique touch of pristine taste that creates
blasting flavors in every palates.

H. PRODUCT DESCRIPTION
STARDILY’s Tropicup is the all-time favorite flavor of cupcakes because of its unique
flavor that has the ability to make the frown turn into smile. The name “STARDILY” came from
the initial of surnames of each owner of the business namely, Sanchez, Timbreza, Apigo, Roasa,
Del Rosario, Inib, Llamelo and Ylarde. While “Tropicup” came from the combination of tropical
and cupcake. Wherein, it is a small cupcake shop that offers pastry foods, mainly cupcakes. It is
a perfect business that will give a tropical experience because it offers an innovative product,
which is prepared from the finest and freshest ingredients. With a variety of frosting designs,
sizes, styles, toppings and decorations.
 MARKETING
PLAN

A. TARGET MARKET AND CUSTOMERS

Our product is suitable for all ages, children to adults, for any occupation, for any gender, for
any religion or ethnicity. In addition, it is available and flexible for any occasions depending on
the perception or desired flavor and look of the cupcakes the customer will avail. Since the shop
is located at Bayombong, Nueva Vizcaya it is mainly for citizens who are within the area. It is
also applicable for everyone who wants to visit the town and avail the products in our shop.

B. VALUE PROPOSITION AND UNIQUE SELLING PROPOSITION

“TASTE THE TROPICALICIOUS VIBE IN JUST ONE BITE”
 Means that our products, the cupcakes can give a tropicalicious vibe since the flavors of
our cupcakes include the tropicaal fruits that lets the costumers experience the taste of summer
through its freshness. With a new different kind of taste they never had before, it will give them
the urge to come back and buy more.

C. MARKETING MIX

1. PRICE (Cost-Based Pricing and Bundling)

After STARDILY’s Tropicup first opens, its aims will include strong market share, survival,
and return on investments. Achieving these aspirations will eventually allow the business to
become profitable. That’s why, cost-based pricing and bundling were used as these strategies
result in the strong market share and survival of the company will then be able to use income to
pay returns on Investments, and in time, receive profits.
Computation:
The total profit sharing for a week is Php800. So the total cost for the products are Php 160
daily. Each cupcake costs Php 15 along with the frosting and the icing. The mark up price is Php
5. That’s why the main price of one SARDILY’S TROPICUP is Php 20.
For the bundling, in every 50 pieces of cupcakes that are availed by the customer, and each
cupcake costs Php 17, since there is no individual packaging needed. Same price is given for any
flavors, either one flavor only or 2-3 flavors.

2. PROMOTIONAL (Events Marketing and Advertising)

The promotions of STARDILY’s Tropicup will consist of creating consumer awareness,
generating interest and desire, and moving the customer to make the purchase. Strategies for
making consumers aware of the business will include advertising and events marketing like,
sponsoring or serving an event, joining a trade fair in an event and hosting a grand opening,
offering free samples of the tasty treats at the grand opening may lead to both consumer interest
and desire. By simply building customer awareness, interest, and desire, consumer purchases will
increase, raising company sales.

3. PLACE (Traditional - Trade Facilitation)

The STARDILY’s Tropicup shop is located in the center of the municipality of Bayombong,
Nueva Vizcaya where in it is seen by locals all around the vicinity and also tourists who’ve come
to visit and tour around the town, which serves during Mondays to Saturdays from 8 am to 8pm.
Although the company is beginning an average shop in a small town, the objective of the
business is to continually grow.
4. PACKAGING

5. PRODUCT

A customer buys a cupcake can have different benefits

From the tropical fruits which contains potassuim,
fiber, vitamin C and folate (folic acids) that can
help in preventing medical conditions including
cancer, and get your antioxidants with these
tropical fruits.

Cupcakes come with different flavors it can be classified into

the different tropical fruit flavors, namely Mangoes, Oranges,
Avocadoes, Pineapple, Coconut, Banana, Watermelon, Melon,
Apple, Grapes, Kiwi, and Lemon that may vary depending on the
customer’s desired taste.

PRODUCT SUPPORT:
If a customer owns membership card, in every
3 times of purchase of cupcakes in bundles
he/she will earn a point. If the costumer earns a
total of 30 points, a cupcake stand will be given.

If a customer owns a membership card, in every

5 times of purchase of cupcake/s. The customer will
Be given a free cupcake worth P50 pesos
6. PROCESS
In making the product, preapare the materials and ingredients that are needed. Combine all the
dry ingredients like flour, baking powder and sugar. Then combine the milk, butter, vanilla
extract and pure tropical fruits. Next, combine all the dry ingredients to the wet ingrdients slowly
and add water. Fill the cupcake liners and bake for 15-17 minutes. For the frosting, combine
butter and powdered sugar then add the vanilla extract as well. Add the remaining powdered
sugar. Pope the frosting onti the cooled cupcakes. Lastly, serve.

7. PEOPLE (Personnel Involved)

 General Manager  Finance Manager
 Sales Manager  Incharge of the Product Distribution
 Maintainance Manager  Pastry Chef
 Facilities and Human Resources  Assistant Pastry Chef
Manager

D. BRAND NAME
STARDILY’S TROPICUP

MONITORING AND EVALUATION

The overall performance of our business will be monitored and evaluated through
the customer’s judgement. We will give them a rating sheet that is divided into three
phases, namely products, services and facilities. They will rate each phase according to
their satisfaction. One (1) for Poor, Two (2) for Fair, Three (3) for Good, and Four (4) for
excellent. Persons in-charge in this monitoring and evaluation are the maintenance
manager, who oversees maintenance efforts across an organization. and facilities
 manager who is also in charge in maintenance monitoring and supervising work internal
and external moves.

STARDILY’S TROPICUP COMPANY

“Taste the Tropicalicious Vibe in Just One Bite”
Bayombong, Nueva Vizacaya

Rating Sheet
1- Poor 2- Fair 3- Good 4- Excellent

1) How would you rate out products?

Rating: ________________

2) How would you rate our services (Crews and Personnel)

Rating_________________

3) How would you rate our Facilities?

Rating_________________

4) Would you come back and purchase our products again?

Yes ________ No________
PRODUCTION &
OPERATIONAL
PLAN

A. PRODUCT DESCRIPTION
STARDILY’s Tropicup is the all-time favorite flavor of cupcakes because of its
unique flavor that has the ability to make the frown turn into smile. Wherein, it is a small
cupcake shop that offers pastry foods, mainly cupcakes. It is a perfect business that will
give a tropical experience because it offers an innovative product, which is prepared from
the finest and freshest ingredients. With a variety of frosting designs, sizes, styles,
toppings and decorations.

B. ENTERPRISE STRATEGY AND ENTERPRISE DELIVERY SYSTEM

 1. METHODS
 STEP-BY-STEP PROCESS OF PRODUCING A PRODUCT

INPUT
Ingredients, materials and equipment used in creating the product

PROCESS
Fruit Puree
1. Puree the diced fruit until smooth using a blender. Measure out 1 cup and pour into a small
saucepan.
2. Bring the puree to a simmer on the stovetop over medium-low heat. While stirring
frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool
while preparing cupcakes and frosting.

Cupcake
1. Preheat oven to 350°F and line a muffin pan with 12 paper liners.
2. In a large bowl, toss together the flour, baking powder, baking soda, and salt.
3. In a medium bowl, whisk the melted butter with the sugar. Mix in the egg, milk, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide the batter into the 12 paper liners.
6. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool completely before frosting.

Frosting
1. Beat the butter until light and fluffy.
2. Mix in the chosen fruit reduction, vanilla, and salt.
3. Add in the powdered sugar, one cup at a time, mixing in between.
4. Blend until smooth after adding the final cup of powdered sugar.
5. Frost as desired.
OUTPUT
Tropical Fruit Cupcakes
Mangoes Flavored Cupcakes Watermelon Flavored Cupcakes
Oranges Flavored Cupcakes Melon Flavored Cupcakes
Avocadoes Flavored Cupcakes Apple Flavored Cupcakes
Pineapple Flavored Cupcakes Grape Flavored Cupcakes
Coconut Flavored Cupcakes Kiwi Flavored Cupcakes
Banana Flavored Cupcakes Lemon Flavored Cupcakes

 MANUFACTURING SITE

Commercial space purchase is known to yield higher profits

than residential property investment. Commercial properties for are far less expensive today than
they were before the recession. In some areas, it may ultimately be less costly to purchase and
outfit commercial real estate than to rent a leased space. It is a safer bet that at today’s lower
prices, both residential and commercial real estate values are likely to appreciate over time. The
property owner will receive the full benefit of that appreciation. Also, owning a spcae allows to
depreciate the asset while writing off all of the mortgage interest paid during the year. Owners
can also enjoy the benefits of several tax deductions designed for the business or property owner.

 SERVICE DELIVERY PROCESS

The Maintainance Manager is responsible for the monitoring of the agreed quality
parameters and where necessary resorts to counter-measures. There are different ways on how
the business delivers their products or service. First, it can be purchase at the shop itself where
some cupcakes are prepared and ready to sell. Second, costumer may be able to avail or order
bundles of cupcakes that can be served during events or occasions. Since the business is a
cupcake shop, the receptionist is in front so that the costumers can easily inquire the product that
they want to avail, products can also be aquired by contacing the business and availing product
through the use of the the business’ mobile/telephone number and website.

 DISTRIBUTION METHOD

Direct selling is used wherein the marketing and selling of products directly to consumers
away from a fixed retail location, from the manufacturers itself. Also, modern direct selling also
includes sales made through the party plan, one-on-one demonstrations, personal contact
arrangements as well as internet sales. Costumers can receive the products by getting it in the
shop itself or it can be delivered by the company to a specific place which is provided by
costumer.

 PAYMENT PROCESS
 Direct payments and payment after delivery were used as payment processes. Where
costumers may be able to pay as they ordered or aquired the product in the location of the shop.
Payment after delivery is also available where the costumer’s pay when the product are delivered
to the said location. Payment after delivery is only avaible when a costumer ordered a bundle of
cupcakes from the store.

 FLOOR PLAN
C. MANPOWER

Lea Mhay Timbreza General Manger Oversee general operations and

manage high-level functions.
Monique Valerie Inib Sales Manager In-charge of managing the
sales, purchases of the
company. Foreseeing business
acumen.
 Fritz Anthon Roaza Maintenance Manager In-charge of ensure the safety
of all personnel through
diligent monitoring of hazards,
implementation of the
company’s safety policies and
controls.
Samuel James Del Rosario Facilities and Human Executive Management/
Resources Manger Human Resources/
Recruitment.
Hannah Lyza Ylarde Pastry Chef Specialize in making pastries
and desserts and has expertise
of baking.

Chrilaiza Sanchez In Charge of the In-charge to organize the safe

Distribution and efficient storage and
distribution of goods, and to
ensure that orders are fulfilled
(carried out) correctly.

Karla Mae Llamelo Finance Manager Responsible for the financial

health of an organization. They
produce financial reports,
direct investment activities,
and develop strategies and
plans for the long-term
financial goals of their
organization.
Ralph Dave Apigo Assistant Pastry Chef Assist in the day-to-day
operations of a bakery or
pastry kitchen. You collaborate
with the head baker on daily
tasks and schedules and
oversee other pastry chefs or
kitchen staff in the absence of
the head pastry chef.

D. MACHINES

 EQUIPMENT FOR PROCESS

Blender
 Electric mixer
Oven
 OTHER FACILITIES
Delivery Vehicle
Telephone/ Mobile Phone
Lights
Air Conditioner
Cash Register
Television
Desktop/ Laptop

E. MATERIALS

 RAW MATERIALS
1 & 1/2 cups (188g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup (200g) granulated sugar
1 large egg
1/2 cup (125ml) milk
1 tsp vanilla
1 heaping cup of fresh diced fruits
Varieties of fruits depending on the choice of the costumer (Mangoes, Oranges,
Avocadoes, Pineapple, Coconut, Banana, Watermelon, Melon, Apple, Grapes, Kiwi,
Lemon)
 MATERIALS FOR PROCES
Measuring cups Whisk
Cupcake liners Ice cream scoop for the cupcake
Measuring spoons batter
Cupcake pan Saucepan
Piping bag pa Bowl
Spatula
EXECUTIVE
SUMMARY
 FINANCIAL
PLAN

EXECUTIVE SUMMARY

STARDILY’s Tropicup is a business that offers unique flavored cupcakes that’s has the
finest and freshest ingredients. Located at the center are of Bayombong, Nueva Vizcaya, which
serves during Mondays to Sundays from 8 am to 8 pm. Owned by Sanchez, Timbreza, Apigo,
Roasa, Del Roasario, Inib, Llamelo, and Ylarde in short, STARDILY. This business aims to
establish a business that offers the best flavored cupcakes that customers would want to purchase
over and over again while also maintaining the quality and attractive look for each product sold
in an affordable price which will be perfect in any special event in town.

Our delicate service will be best utilized by people who have special occasions and
celebrations such as birthdays, weddings, parties, etc. Locals and visiting tourists in Bayombong
with varying ages and differing income levels will all be included in the target market of
STARDILY’s Tropicup. Although the company is beginning as a little shop in a small town, the
objective of the business is to continually grow. The product of focus for this business will be
cupcakes. A variety of frosting designs, sizes, styles, toppings and decorations with a unique
combination of tropical flavors that can be flexible depending on the customer’s preferred design
will all be available at STARDILY’s Tropicup.

Cost based pricing and bundling were used as these strategies result in the strong market
share and survival of the company will then be able to use income to pay returns on investments,
and in time, receive profits. Strategies for making consumers aware of the business will include
advertising and events marketing like, sponsoring or serving an even, join a trade fair in an event
and hosting a grand opening, offering free samples of the tasty treats at the grand opening may
lead to both consumer interest and desire.

This plan for STARILY’s Tropicup are intended to help the business grow more successful
and profitable. However, through the use of the different Marketing Strategies namely, branding,
labeling, packaging, product attributes and product support, the company will be capable of
assuring that these strategies are productive to help the business thrive. Evaluating the
effectiveness of the different Marketing Mix Strategies, STARDILY’s Tropicup will learn what
is needed for the business to be an absolute success.

A. FORECASTED COST, REVENUE AND PROFIT

 FORECASTED EXPENSES
Total Expenses = Php 800.00
INGREDIENTS Salt
All-purpose flour Unsalted butter
Baking powder Granulated sugar
Baking soda Egg
 Milk OTHER EXPENSES
Vanilla For packaging
Fruits Cupcake liners
Electricity consumed
 MARKET SHARE
Approximately 15 cupcakes were bought per day
GENERAL MANAGER
Number of times customer buy per day is 15
( Lea Mhay Timbreza )
15 pieces of cupcake per day
The average amount of cupcake is Php 20
o Market size = 15 (1 time/s in a day x 5 days = 5) 5 x Php 20 per cupcake purchase
o Market size of cupcakes in the town of Bayombong = Php 1,500 per week
o Market size of cupcakes for 2 weeks = 15 cupcakes per day x 10 days x Php 20
= Php 3,500
 PROFIT SHARING FOR ONE WEEK
Member Sharing Ratio Sales Profit
Php 1,500
Lea Php 100 12.5% Php 187.5 Php 87.5
Fritz Php 100 12.5% Php 187.5 Php 87.5
Karla Php 100 12.5% Php 187.5 Php 87.5
Hannah Php 100 12.5% Php 187.5 Php 87.5
Monique Php 100 12.5% Php 187.5 Php 87.5
Ralph Php 100 12.5% Php 187.5 Php 87.5
Samuel Php 100 12.5% Php 187.5 Php 87.5
Chrilaiza Php 100 12.5% Php 187.5 Php 87.5
TOTAL Php 800 100% Php 1,500 Php 700
 FORECASTED INCOME STATEMENT
Week 1 Week 2 Total
Sales 1,500 1,500 3000
Less: Cost of Sales 800 800 1,600
Gross Profit 700 700 1,400
Less: Operating Expenses 150 150 300
Profit or Loss 550 550 1,100
- Cost of sales – 53.33% of the selling price same with the following week
- Operating expenses (Electricity consumed) – 10% of selling price same with the following
week
ORGANIZATIONAL CHART
 MAINTENANCE MANAGER
( Fritz Anthon Roaza )

FACILITIES AND HUMAN FINANCE MANAGER

RESOURCES MANGER ( Karla Mae Llamelo )
( Samuel James Del Rosario )

SALES MANGER
PASTRY CHEF
( Monique Valerie Inib )
( Hannah Lyza Ylarde )

ASSISTANT PASTRY CHEF

( Ralph Dave Apigo )

IN CHARGE OF THE
DISTRIBUTION
( Chrilaiza Sanchez )