Final Paper - Special Delicacies

A Feasibility Study of Putting Up a Special Delicacies Food Truck Rolling Around Calapan
City, Oriental Mindoro
Presented to the Faculty Members of School of Business, Hospitality and Tourism Management
in Partial Fulfillment of the Requirements in
Entrepreneurial Management
Divine Word College of Calapan

Governor Infantado St., Calapan City, Oriental Mindoro
by:
ANDAL, MAICA ANDREA

CARINGAL, KEN JOSEPH
FAMINIALAGAO, KRISTIAN
RAYMUNDO, ANDREA CLAIRE M.
UMALI, TEODORO
Bachelor of Science in Business Administration
2nd Semester A.Y. 2020-2021
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APPROVAL SHEET
In partial fulfillment of feasibility study project, this feasibility study entitled: Putting Up a
Special Native Delicacies Food Truck in Calapan City, Oriental Mindoro has been prepared and
submitted by Maica Andrea Andal, Ken Joseph Caringal, Andrea Claire Raymundo and Teodoro
Umali.
Approved by:
_______________________________
MS. CLAUDETTE G. SIM, CMITAP (Panelist and Adviser)
________________________________
ROF. SHIRLEY I. MENDOZA, AMED, DBE, PhD. (Dean, SBHTM)
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ACKNOWLEDGEMENT
The proponents would like to extend their gratitude to all the people who have help and
made this feasibility conceivable through the guidance, supervision, cooperation, and
participation of the following: First and foremost, to our Almighty God who always look up and
secure the well-being of the proponents in doing this project. To our parents who unfailingly
guide and give words of wisdom to inspire us in doing our best in preparing the Feasibility
Study.
Deepest gratitude is given to our adviser Ms. Claudette G. Sim for the continuous
support, patience, motivation, enthusiasm and immense knowledge. Her guidance helped us in
all the time of research and writing of this study.
Appreciation is extended to Ms. Elenita A. Ramirez, License Officer III of City Hall, who
gave information regarding on the estimated household population in Calapan City.
To the respondents who share their time and effort in collaboration for answering the
questions without any hesitation. To the supplier, for giving data regarding the past supply of
delicacies in Calapan City.
Appreciation is extended to our fellow classmates and friends. Megan Camille Espe and
Melvie Magbata who extended their hands, encouragement, support, and for imparting their
knowledge during the making of this study. To our friends who lent their time and exerted efforts
in helping us achieve our target respondents and support other needed data for our study.
Sincerest gratitude is also extended to the respondents who answered our survey and to
everyone who didn't hesitate to help us and give the information we needed to complete this
study. Extending your hand without expecting anything in return was highly appreciated.
Also let us not forget ourselves, to all our group members who spent time on completing
our feasibility study. For keeping up with each other and moving forward despite all the stress.
Pat yourself we all did a great job! Together, we truly recognize and offer gratitude to the people
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mentioned above who have brought the success of doing this Feasibility Study. We are very
grateful for this wonderful accomplishment.
TABLE OF CONTENTS
Chapter 1
INTRODUCTION
A. Background of the Study
B. Purpose of the Study
C. Social Desirability
D. Methodology
E. Definition of Terms
F. Timetable
G. Limitation of the Study
Chapter 2
MARKET ASPECT
I. Nature and Extent of the Market
A. Past Demand
B. Past Supply
C. Projected Demand
D. Demand Gap
E. Market Share
II. Marketing Strategies
A. Product
B. Pricing
C. Promotion
Chapter 3
TECHNICAL ASPECT
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A. Business Name
B. Business Logo
C. Product Description
D. Production Output
E. Business Process
F. Business Location
G. Raw Materials
H. Machineries and Equipment
I. Tools and Utensils
J. Furniture and Fixtures
K. Supplies
L. Packaging
M. Advertisement and Promotion
N. Rent
O. Utilities
P. Vehicle
Q. Repairs and Maintenance
R. Permits and Licenses
S. Total Projected Cost
Chapter 4
MANAGEMENT ASPECT
A. VMG Statement
B. Form of Business Organization
C. Organizational Structure
D. Manpower Requirements and Qualification
E. Jo Roles and Description
F. Wages and Salaries
G. Benefits
H. Proper Waste Disposal and Management
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Chapter 5
LEGAL ASPECT
A. Permits and Licenses
Chapter 6
FINANCIAL ASPECT
A. Source of Funds
B. Basic Assumptions
C. Schedules
D. Depreciation
E. Projected Financial Statements
F. Financial Analysis
Chapter 7
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
A. Summary of Findings
B. Conclusions
C. Recommendations
APPENDIX
A. Letters and Communication

B. Questionnaire
C. Computations
D. Tally Sheet
E. Past Demand
F. Past Supply
G. Projected Demand
H. Projected Supply
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BIBLIOGRAPHY
CHAPTER 1
INTRODUCTION
I. BACKGROUND OF THE STUDY

Mobile food vendors began to increase in popularity around the 1950s when refrigerated ice
cream trucks began selling ice cream and other frozen products aimed primarily at children.
Trucks that carried lunches to construction workers in states across the country are most
closely related to food trucks of today. These early food trucks were known by the
unflattering title “roach coaches,” and they first became popular in the 1960s. The name was
borne from the unsanitary conditions associated with some of these trucks. On the West
Coast, taco trucks became a popular source of mobile food in the 1970s. This trend began in
1974 when a man named Raul Martinez turned an ice cream truck into the first of what
would be many taco trucks in the U.S. The stigma of uncleanliness clung to early food trucks
and prevented them from becoming a force in the food industry. However, during the 2000s,
a decline in the economy changed how food trucks were handled and how society ultimately
viewed them. During this time, layoffs resulted in the loss of jobs for many, including
construction workers and chefs. This caused some lunch truck companies to shift toward a
wider customer base and foods with a broader appeal. The success of these new food trucks
owes much to social media sites where word spread quickly.
Food trucks have grown in popularity since the 2008 recession and are as much of a
restaurant concept as family-style dining or fast food. Given the low cost, many would-be
restaurateurs opt to open food truck businesses, which now are regarded as respectable
venues for starting a career in the food business. Selling food street-side dates back to the late
17th century when living conditions were cramped and many people did not have the
resources to cook their own meals.
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Vendors sold food from small carts or street kitchens, and the practice has continued
throughout the world, especially in urban areas. Food trucks historically have been associated
with quick and easy-to-prepare foods such as hot dogs or ethnic street food that can be found
in busy urban centers. As menus have expanded and the popularity of such trucks has grown,
it has become more common to find food trucks in more locations than just busy street
corners in densely populated cities. As of 2021, research firm IBIS World estimated there are
more than 24,000 food trucks in the U.S. doing about $1 billion worth of business annually.
Growth from 2015-2020, meanwhile, was estimated to be 7.5%. Because state and local
regulations vary among states, food trucks may be more popular in some areas than others.
Food carts have been around in the Philippines for quite some time. The Philippines has a
rich history of street food that’s served from carts, pop-up stands, trucks or sometimes little
more than a cooking pot and an open flame. From your friendly neighbourhood fish ball carts
to the endless stalls you see in malls and train stations, these quick snack peddlers have filled
many hungry tummies on the go. They satisfy your craving for the latest milk tea drink or the
classic bibingka (a spongy cake made with rice flour) at a cheap price, without the salmonella
risk. These street foods range from sweet desserts like Halo-Halo, which contains shaved ice,
evaporated milk, and a mixture of seasonal fruits. Other vendors serve more traditional
street-meat meals like Lechon Manok, a roasted chicken on a stick. The food carts began as a
moneymaking franchise, a business fad of sorts.
When businesses were ordered closed and social distancing requirements went into effect
amid the COVID-19 pandemic, restaurants were among the hardest hit. But not all food
service businesses were affected equally: “Food trucks” or Mobile Food Services by their
very nature have more flexibility to continue to operate. The food cart boom sparked the
appetite of hungry customers and ignited in brilliant entrepreneurs a revolutionary idea that
would take the mobile food industry to a whole new level. It was time to upgrade both the
food and the wheels. These meals on wheels are now coming full circle, offering something
for everyone. They continue to satisfy their regulars with the familiar, while piquing
everyone else’s attention (and palate) with a growing list of innovative offerings. The
evolution of the food cart continues in Manila and the rest of the country. It proceeds to usher
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in a new melting pot of taste buds, cultures, and even social statuses. The food cart/truck
revolution breaks down the walls separating certain dining concepts by elevating street food,
and making high-class food more accessible. The movement also keeps our local street food
from disappearing, and has massive potential to educate people about food.
Filipino native delicacies are snacks usually made with or containing any or combination
of coconut milk, rice flour, glutinous rice, cassava or sugar. Native delicacies, more
commonly known as “kakanin” are usually prepared whenever there is a special occasion
like fiesta, birthday, and Christmas anniversary or just enjoy a fine afternoon snack party
with family and friends. The love of Filipinos for these popular snack foods that are usually
served as merienda or dessert can be traced way back pre-colonial times when our ancestors
offered suman as offering to gods and visitors. However, the food industry had been
continuously evolving and improvements on each specialties had significantly spread all
around the country. In the past years, our native delicacies had been given twists and the
swirling impressive special recipes on the internet gained a lot of attention from the netizens
and many started small time business due to this products.
It has been a culture in every provinces in the country to have delicacies on-the-go,
especially during every morning or every merienda time which usually are found in the
market or “palengke” or most of the time bought through “maglalako” or those vendors who
sell foods in every doors. Here in the Oriental Mindoro, we have our fair share of the typical
native delicacies like suman, puto, biko, kalamay, kutsinta, palitaw and puto bumbong. These
are the delicacies almost every household crave for every once in a while. They can be
altered to breads or other merienda foods the locals look for during merienda hours but are
not always available to stores nor are there snack hubs for these products.
As the wheels turn on the food carts/trucks, so too do ideas and preferences. The positive
market response encourages the development of more concepts, and entices new customers
to join the ride.
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II. PURPOSE
General Purpose
 The general purpose of the study is to know the feasibility of putting up a Special
Filipino Native Delicacies Food Truck rolling around Calapan City, Oriental
Mindoro.
Specific Purpose
 To properly analyze the market and develop better marketing strategies and
product promotions to draw customer attention.
 To have a competitive advantage by studying the environment and competition in
the market to offer good prices, product quality and customer convenience.
 To introduce the first ever mobile special delicacies business in Calapan City.
 To be able to understand the whole process of operating the business such as
startup expenditures, proper business locations, sales and marketing strategy,
production process, tools and equipment and the necessary business permits.
 To evaluate the return on investment, equity, and cash payback period.
III. SOCIAL DESIRABILITY
The primary objective of this study is to determine the feasibility and viability of the
proposed plan to establish local delicacies food truck in Calapan City , Oriental Mindoro that
will cater to the residents of Calapan City. Part of this study is for the proponents to
determine the benefits that can be obtained from the launching of the business in terms of its
contribution to the community, to other businesses and to the national economy as a whole.
The establishment of the one and only special local delicacy food truck in Calapan
City would contribute to the improvement of the economy locally for it will add to the local
government unit's tax collection, provide convenience to the locals by bringing the actual
shop to them and shall give jobs to some.
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The main concern of the business is to contribute to the economy and offer a new and
convenient service to the community. It will help the residents of Calapan City with the offer
of delicious foods and customer convenience within their area.
IV. METHODOLOGY
To assess the feasibility of a mobile food truck in the City of Calapan, the
proponents decided to use descriptive research for their survey to acquire accurate and
systematic description of the target population. The proponents aim to identify
characteristics, trends and categories hence, descriptive research design fit the data
collection method.
The proponents focused on using questionnaires to acquire answers about the
weekly spending on delicacies of the target population for and their aim for convenient
buying. Due to the present circumstances, the proponents conducted the survey through
google forms and distributed it through different social media platforms like Facebook
and Messenger by sending the link of the questionnaire.
The proponents also gathered research on food truck regulations and operations
on other towns to survey different regulatory positions, identify potential opposition to
policy revisions and investigate how food trucks affect market environment. The
proponents also identified potential locations for a mobile food truck pod where property
owner survey respondents indicated interest in allowing a pod in their property.
V. DEFINITION OF TERMS
Food Truck- a large vehicle equipped with facilities for cooking and selling food.
Food Cart- a mobile kitchen set up on the street to prepare and sell street foods to
passers-by.
Street-Sides- a minor or subsidiary street
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Mobile Food Vendors- a seller of foods from a mobile food preparation van, cart or
other conveyance, whether upon the public streets, alleys or public property or on private
property.
Gourmet Menus- can be served for you by your personal chef
Native delicacy- a recipe which is quite popular in some particular country and not well-
known abroad
Local – pertaining to anything found within the Philippines
VI. TIMETABLE
Activities Apr May June Jul Aug Sep Oct Nov Dec Jan Feb
2021 2021 2021 2021 2021 2021 2021 2021 2021 2022 2022
Developing
the
feasibility
study
Proposing
the
feasibility
study
Menu
planning
Drawing
up
Business
plan with
detailed
financial
projections
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Lining up
Financing
Business
registration
Finding
Territory or
Residence
(s) for the
Truck
Purchasing
and
Insuring
the Truck
Finding
Suppliers
and
Starting
Business
Transaction
s
Buying
Equipment
s and
Hiring
Employees
Launching
the Food
Truck
Business
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VII. LIMITATION OF THE STUDY
Due to the prevailing Covid-19 pandemic, the proponents’ capability to gather information
for the study were very limited and restricted. More than anything, the proponents valued
their health and followed the health and safety protocols as much as possible. The
information presented in the study were lacking at some aspects due to lack of physical
presence in researching like prices of tangible and tangible assets, raw materials and utilities
as well as the competitor research. Almost every data in the study were from online
researching and communication. The present situation made it hard for the proponents to
conduct proper research but the resources available were maximized by the proponents to
make the best possible result.
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CHAPTER II
MARKETING ASPECT
I. NATURE AND EXTENT OF THE MARKET
A. Target Market
The target customers of the feasibility study are the households of Calapan City.
The data used to gather information was from the 2015 census which was the last
national census conducted.
The business would give better convenience to the target customers since there
are either very few vendors who offers similar products as what Special Delicacies on
Wheels offers or customers sometimes struggle where to find these vendors to buy the
food they want. Hence, Special Delicacies on Wheels is here to cater to the customers’
needs.
B. Past Demand
Year Total Number Estimated Average Past Demand

of Households Consumption Spent per in Peso
in Calapan (98%) Year
City
2016 31, 177 30,553 1,044.72 31,837,142.59
2017 31, 626 30,993 1,044.72 32,295,635.79
2018 32, 081 31,439 1,044.72 32,760,381.17
2019 32, 543 31,892 1,044.72 33,232,420.76
2020 33,115 32,453 1,044.72 33,816,999.59
Table 1 shows the past demand for merenda for the last five (5) years. The
proponents conducted a survey through sending out survey questionnaires through google
forms to get the data needed.
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C. Past Supply
Year Past Supply in Peso

2016 376,200
2017 577,800
2018 918,000
2019 1,287,000
2020 850,500
Data from table 2 shows the past supply over the last five (5) years. The
proponents were able to interview one (1) competitor from the same business in Calapan
City, Oriental Mindoro. The proponents interviewed the competitor regarding the
business’ annual sales.
D. Projected Demand
Year Projected Demand

2022 34,257,465.67
2023 34,766,664.05
2024 35,278,069.45
2025 35,782,612.46
2026 36,265,911.1
To get the projected demand for the next five years (2022-2026), the proponents
used the formula of forecast in excel as shown in Table 3.
E. Projected Supply
Year Projected Supply
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2022 1,465,020.00
2023 1,630,800.00
2024 1,796,580.00
2025 1,962,360.00
2026 2,128,140.00
To get the projected supply for the next five years (2021-2025), the researcher
used the formula of forecast in excel as shown in Table 4.
F. Demand Gap
Projected Demand Projected Supply Demand Gap

Year
2022 32,050805.95 1,465,020.00 32,792,445.67
2023 32,526929.95 1,630,800.00 33,135,864.05
2024 33,005138.68 1,796,580.00 33,481,489.45
2025 33,476970.55 1,962,360.00 33,820,252.46
2026 33,928957.86 2,128,140.00 34,137,771.10
To get the demand gap, the projected supply was subtracted from projected
demand as shown in Table 5.
G. Market Share
Estimated Market Market Share in

Year Demand Gap Share Peso
2022 32,792,445.67 46% 15,084,525.01
2023 33,135,864.05 54% 17,893,366.59
2024 33,481,489.45 65% 21,428,153.25
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2025 33,820,252.46 77% 25,703,391.87
2026 34,137,771.10 91% 31,065,371.7
The table above shows the market share in peso, wherein the proponents first identified
their sales for the year 2021-2025. Then they used it to determine the estimated market share
percentage and multiply to the demand gap.
II. MARKETING STRATEGIES

A. Product Strategies
The products will be cooked in its traditional way in order to maintain the
original taste of these foods. But presentation will be something different since we offer
products with twists and creativity in flavors and presentation. Special Merienda On
Wheels wants to emphasize the importance of aesthetics, appearance and food
preparation enable to attract customers as well as to achieve customers delight through
safe and quality products.
H.2. Pricing Strategies
To attract customers, the proponent chose the pricing strategy most commonly
used by food kiosks and food cart business which is pricing the products not individually
but per servings order. The prices and quantity of the order will depend on the product
being offered. The truck also will offer a food package, with meals and drinks on it,
which is most typical in catering or mobile businesses.
H.3. Promotion Strategies
Our business would be known locally, in the easiest way through social media. The
proponents thought of using the social media as a platform in promoting the business to
the market. Social media is very accessible to almost everyone nowadays so it would be a
bigger advantage to a starting business since many uses social media platforms
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particularly facebook to promote products online. The proponents also will be advertising
the food truck through posters and handing out flyers.
CHAPTER II
CHAPTER 3
TECHNICAL ASPECT
A. BUSINESS NAME
The proponents named the food truck “Special Delicacies on Wheels” since we
offer no-ordinary delicacies for the customers of Calapan Market. Our delicacies which is
commonly known to the market has different touch and is created with twists hence the
word “special”. We put the word “on Wheels” to make it sound a lot better than “Food
Truck” since the first sounds simple and catchy.
B. BUSINESS LOGO
C. PRODUCT DESCRIPTION
C.1. Products
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Special Deliacies on Wheels’ focus is to offer valued customers new taste of Filipino
Delicacies focusing particularly into innovative delicacies to introduce to Calapan City
market. The proponents will be adapting recipes of Filipino delicacies created with different
touch and twists that will surely attract customers that are into delicacies. These are the
products that will be in the food truck’s offer: fried suman, ube-stuffed suman, yema-stuffed
suman, ube-stuffed buchi, cheese-stuffed buchi, cheese-stuffed pandan buchi, pandan
palitaw, ube palitaw, yema palitaw, puto pizza, choco puto cake, pandan puto cake and
melon puto cake. As for the drinks, we’ll be offering sago’t gulaman juice, buko gulaman
juice, pandan gulaman juice and pineapple juice.
C.2. PRODUCT PREPARATION GUIDE
FRIED SUMAN
Ingredients:
 Day-old Suman
 Cooking oil for frying
 White sugar
 Coconut Jam
How to prepare:
1. Heat cooking oil in non-stick pan
2. Fry the suman over high heat, turning often for even browning
3. Drain on paper towel
4. Pour the toppings over the fried suman
5. Serve and enjoy!
UBE-STUFFED SUMAN
Ingredients:
 Malagkit rice
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 Yam
 Sweet Condensed Milk
 Evaporated Milk
 Brown sugar
 Coconut Milk
How to prepare:
Making ube halaya
1. Boil the yam for an hour then grate if after boiling.
2. Mix the grated yam with condensed milk and evaporated milk.
3. Cook the mixture and continue mixing until cooked.
Making the ube stuffed suman

1. Soak rice in cold water for at least 6 hours or overnight. Drain rice from the
soaking water, rinse, and drain again.
2. Prepare a large piece of cheesecloth (katsa) by soaking it in water and wringing
out most of the water until just barely damp. Line a steamer with the cheesecloth.
Place rice in the steamer and cook over high heat for 20 to 30 minutes or until the
rice is tender.
3. Using a small ice cream scooper, take ½ tablespoon of the prepared rice. Stuff
with ube halaya and form into shape.
4. Top with crushed peanuts if desired then serve.
YEMA-STUFFED SUMAN
Ingredients:
 Glutinous rice
 Egg yolk
 Sweet Condensed Milk
 Evaporated Milk
 Brown sugar
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 Coconut Milk
 Butter
 Sugar
How to prepare:
Making Yema
1. Place the butter in pan over medium-low heat and melt.
2. Pour the condensed milk, stir and allow to cook for 3 minutes
3. Add the egg yolks gradually while stirring.
4. Set the heat to medium and stir for about 15-20 minutes until the mixture
becomes thick. Lower the heat when texture is to be achieved.
5. Turn off the heat and allow the mixture to cool down for an hour.
Making the yema-stuffed suman

1. Soak rice in cold water for at least 6 hours or overnight. Drain rice from the
soaking water, rinse, and drain again.
2. Prepare a large piece of cheesecloth (katsa) by soaking it in water and wringing
out most of the water until just barely damp. Line a steamer with the cheesecloth.
Place rice in the steamer and cook over high heat for 20 to 30 minutes or until the
rice is tender.
3. Using a small ice cream scooper, take ½ tablespoon of the prepared rice. Stuff
with ube halaya and form into shape.
4. Top with crushed peanuts if desired then serve.
STUFFED BUCHI (UBE/CHEESE STUFF)/PANDAN BUCHI
Ingredients:
 Glutinous rice flour

 Sugar
 Cup water
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 Oil
 Cheese, Ube Filling
 Cooking oil for frying
 Sesame seeds
 Pandan powder
How to prepare:
Making and forming the dough
1. Combine sugar and hot water, stir until sugar is dissolved.
2. Add into the rice flour then mix until combined.
3. For pandan buchi, put pandan powder into the dough then mix it.
4. Knead until it forms a dough.
5. Add oil and continue kneading until dough becomes smooth.
6. Rest the Buchi dough for 20 minutes.
7. Mix 2 tbsp. Glutinous flour with water.
8. Set aside flour mixture, you will use this to stick sesame seeds to Buchi
balls.
9. On a clean surface, dust with flour & roll the Buchi dough.
10. Divide dough into two and roll into a log.
11. Cut dough to desired pieces, then form into a ball and set aside.
12. Flatten the ball dough and make a hollow in the center.
13. Fill it with Ube Halaya or cheese as desired and seal the dough then roll
again to form a ball.
14. Repeat the process until all dough are filled
15. Dip balls into the flour mixture and coat with sesame seeds
16. Continue the process until all balls are rolled with sesame seeds.
Frying Buchi
1. Heat oil over medium-low heat

2. Fry Buchi balls in batches, do not overcrowd the pan.
3. Flip often to avoid sesame seeds from burning.
4. Buchi expands as it cooks; it creates hallow interior and crunchy exterior.
5. Fry each Buchi balls until golden brown.
6. Drain on paper towel then serve!
STUFFED PALITAW (UBE/PANDAN)
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Ingredients
 Galapong (Glutinous Rice Flour)

 Water
 Ube Halaya
 Pandan mixture
 Sugar
 Grated coconut
 Sesame seeds, toasted
How to prepare:
1. Combine galapong and water until a dough form. Knead the dough until smooth
and softened.
2. With slightly wet hands, scoop out 1 heaping tbsp of dough and shape into a ball.
Arrange and flatten in a flour surface. Repeat for the rest of the dough.
3. Put about ½ tbsp of ube inside. Fold and shape your dough to secure the filling
inside. Dust with flour to secure further. Repeat to all.
4. Boil water in a cooking pot then put in stuffed dough. Do it in batches to not
overcrowd your pot.
5. When Palitaw dough starts to float, just leave it for 2 minutes more before you
remove them from the pot. Use a slotted spoon so that the water will drip off.
6. Roll the Palitaw in fresh grated coconut then top with sugar and sesame seeds.
PUTO PIZZA
Ingredients:
 Cake Flour
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 White Sugar
 Baking Powder
 Evaporated Milk
 Butter
 Water
 Cheese
 Tomato Sauce
 Hotdogs
 Pineapple
 Pint of salt
How to prepare:
1. Mix the cake flour, baking powder, sugar and salt and set aside.
2. Melt the butter then add the evaporated milk and water.
3. Mix the dry ingredients with the mixture until combined.
4. Put a tablespoon of mixture in every cups.
5. Pre-heat for five minutes.
6. Add the sauce and cheese toppings then cook for 3 minutes.
7. Remove the puto pizza form the cups then serve!
PUTO CAKE (CHOCO, PANDAN, MELON)
Ingredients:
 Cake Flour
 Butter
 Water
 Cheese
 Evaporated Milk
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 Flavor Powder (Pandan, Melon, Chocolate)
 Baking Powder
 White sugar
How to prepare:
1. Mix the cake flour, baking powder, sugar and salt and set aside and flavor desired.
2. Melt the butter then add the evaporated milk and water.
3. Mix the dry ingredients with the mixture until combined.
4. Put a tablespoon of mixture in every cups.
5. Cook for 8-10 minutes.
6. Remove the puto cake from the cups then serve!
BUKO GULAMAN JUICE
Ingredients
 Gulaman Powder (Buko Flavor)

 Water
 Sugar
 Buko
 Evaporated Milk
How to prepare:
Gulaman:
1. Pour the right amount of water in the casserole and place it over high heat.
2. Wait till it boils and put the buko powder and mix it till it is ready.
3. Put the gulaman mixture in tupperwares and wait till it solidifies.
4. Cut them into tiny pieces.
Juice:
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1. Mix the fresh coconut juice, water, evaporated milk and sugar.
2. Add the scraped coconut and the gulaman.
3. Mix them until ready to serve!
PANDAN GULAMAN JUICE
Ingredients:
 Buko Pandan Powder
 Gulaman Powder (Pandan Flavor)
 Water
 Sugar
 Evaporated Milk
How to prepare:
Gulaman:
2. Wait till it boils and put the pandan powder and mix it till it is ready.
Juice:
Mix the water, Buko Pandan powder and sugar. Mix them until ready to serve!
SAGO’T GULAMAN JUICE

Ingredients:
 Sago’t Gulaman Powder
 Gulaman Powder (Pandan Flavor)
 Water
 Sugar
27
 Evaporated Milk
How to prepare
Gulaman:
2. Wait till it boils and put the pandan powder and mix it till it is ready.
Juice:
Mix the water, Sago’t gulaman powder and sugar. Mix them until ready to serve!
PINEAPPLE JUICE
Ingredients
 Pineapple powder
 Yellow Gulaman
 Sugar
 Evaporated Milk
 Water
How to prepare
Gulaman:
2. Wait till it boils and put the gulaman powder and mix it till it is ready.
Juice:
28
Mix the water, Sago’t gulaman powder and sugar. Mix them until ready to serve!
D. PRODUCTION OUTPUT
Since Special Merienda on Wheels is in the catering business, the proponents

decided to use allocation method to estimate the daily maximum output. The responses of
the interviewees were used as the basis for getting the daily maximum output. The nine
(9) hours operating hours was divided according the product fraction to get the allocated
hours to every product. The allocated hours became the basis for how many outputs will
be produced daily.
D.1. Foods
Product Responses Percentage Allotted Maximum
Hours Output
Ube Stuffed Suman 45 11.39% 62 mins 256
Yema Stuffed Suman 42 10.63% 57 mins 216
Fried Suman 39 9.87% 53 mins 99
Cheese Stuffed Buchi 42 10,63% 57 mins 80
Ube Stuffed Buchi 43 10.87% 59 mins 80
Cheese Stuffed Pandan Buchi 25 6.33% 34 mins 40
Pandan Palitaw 23 5.82% 31 mins 80
Ube Palitaw 24 6.06% 33 mins 80
Yema Palitaw 31 7.85% 42 mins 110
Puto Pizza 26 6.58% 36 mins 92
Pandan Puto Cake 19 4.81% 26 mins 48
Choco Puto Cake 18 4.56% 25mins 44
Melon Puto Cake 18 4.56% 25 mins 44
TOTAL (Daily) 395 100% 9 Hours 1,296 pieces
D.2. Drinks
Product Responses Percentage Maximum Output

Buko Gulaman Juice 153 38.8% 168
Pandan Gulaman Juice 90 22.8% 98
Pineapple Juice 81 20.6% 89
Sago’t Gulaman Juice 70 17.8% 77
TOTAL 394 100% 432 pieces
29
E. BUSINESS PROCESS
 Back-end Kitchen Preparation
As for production, before everything is served in the food truck, the kitchen staff
will prepare everything in the back-end office. During preparation, the staff will get the
complicated jobs done in the kitchen to not spend too much time in the food truck to
prepare for everything. From cooking the jams for buchi and suman, preparing the dough
for buchi, the toppings, wrappers and everything needed to be done in the kitchen should
be done already. Much utility jobs will be done by the preparation utility assistant and the
assistant cook kitchen like preparing the easy-to-cook ingredients and preparing the
kitchen wares needed for on-road travel. The head cook will be supervising and checking
if everything is ready before the opening.
 Food Truck Operation and Service
After the preparation in the kitchen, the pre-cooked and prepared ingredients are
ready for the on-road travel of the food truck. The head cook, assistant cook and window
service attendant are the ones designated in the food truck for customer service. With the
allotted time and route, the food truck will be traveling on the scheduled locations every
day. The food truck will stop by at the target location for 2-3 hrs. The service window
attendant will be the one to entertain interested customers and attract passersby. The
assistant will be the one to check orders at the order board placed by the service window
attendant. The assistant chef will then relay the orders to the head cook who is the one
most responsible to prepare the snacks. The assistant caterer will be assisting in preparing
meals and the one to prepare the drinks and packaging of cooked snacks for customers
who ordered food for take-out. The cooked snacks will then be served by the service
window attendant who is also the one to process payments. The cycle goes on for every
day route.
30
 Day-end operation
After operation hours, the truck will be heading back to the back-end office. The job
for left-over ingredients will be handled by the preparation utility assistant as well as the
kitchen wares used in operations. The service window attendant will turn over the income
for the day to the COO and report to the office administrator to record the sales. The
driver will be the designated person to handle parking and inspection of the truck.
F. BUSINESS LOCATION
E.1. Food Truck Route
 San Antonio, Calapan City
 Governor Infantado St., Calapan City
 Lumangbayan, Calapan City
 Tawiran, Calapan City
 Guinobatan, Calapan City
 Santa Isabel, Calapan City
 Biga, Calapan City
 Canubing 1, Calapan City
E.2. Back-End Office Location
The back-end office of SD Food Truck is located at Bataan St.,San Vicente West,
Calapan City. There is a commercial building near the intersection of Tibag St. and
Bataan St. available for the business to lease. The location is strategically convenient for
the business since the building is near the marketplace and there is an area where the
truck can be parked.
31
G. RAW MATERIALS
G.1. Ube Suman

Ingredients Quantity Price TOTAL
Glutinous Rice 83.2 kls P60.00 P4,992.00
Ube 26 kls P40.00 P1,040.00
Condensed Milk 26 cans P 35.00 P 910.00
Evaporated Milk 26 cans P 23.00 P 598.00
Brown Sugar 41.6 kls P20.00 P 832.00
Coconut Milk 250 pcs P15.00 P 3,750.00
TOTAL P 12,122.00
G.2. Yema Suman

Condensed Milk 39 cans P 35 P 1,365.00
Coconut Milk 211 pcs P15 P3,165.00
Brown Sugar 35.1 kls P20 P702.00
Margarine 1.95 kls P 70 P 137.00
Egg Yolk 104 pcs P6 P 624.00
32
White Sugar 9.75 kls P 55.00 P 536.00
TOTAL P10,741.00
G.3. Fried Suman

Cooking oil 32 bottles P25 P800.00
White Sugar 16 kls P 55 P 880.00
Brown sugar 32.2 kls P 20 P 644.00
Coconut Milk 97 coconuts P 15 P1,455.00
TOTAL P5,711.00
G.4. Cheese Stuffed Buchi

Powdered Glutinous Rice 26 kls P96.00 P2,496.00
Cheese 39 boxes P50 P1,950.00
Cooking Oil 26 bottles P25 P650.00
Sesame seeds 3.25 kls P110 P358.00
TOTAL P5,454.00
G.5. Ube Stuffed Buchi

Powdered Glutinous Rice 26 kls P96.00 P2,496.00
Ube 6.5 kls P40 P960.00
Condensed Milk 7 cans P35 P266.00
Evaporated Milk 7 cans P23 P161.00
Cooking Oil 26 bottles P25 P520.00
33
Sesame Seeds 3.25 kls P110 P358.00
TOTAL P4,170.00
G.6. Cheese Stuffed Pandan Buchi

Powdered Glutinous Rice 13 kls P96 P1,248.00
Cheese 13 boxes P50 P650.00
Cooking oil 13 bottles P25 P325.00
Pandan Powder 2.6. klo P100 P260.00
Sesame Seeds 1.7 klo P110.00 P187.00
TOTAL P2,670.00
G.7. Pandan Palitaw

Glutinous Rice 26 kgs P96.00 P2,496.00
Pandan Powder 5.2 kgs P100.00 P520.00
Sesame Seeds 3.25 kgs P110.00 358.00
TOTAL P3,829.00
G.8. Ube Palitaw

Glutinous Rice 26 kgs P96.00 P2,496.00
Ube 6.5 kgs P40.00 P260.00
Sesame Seeds 3.25 kgs P110.00 358.00
34
TOTAL P3,569.00
G.9. Yema Palitaw

Ingridients Quantity Price TOTAL
Glutinous Rice 35.75 kgs P96.00 P3,432.00
Margarine 1.3 kg P75.00 P98.00
White Sugar 5.2 kg P55.00 P286.00
Egg yolk 78 pcs P6.00 P468.00
Sesame Seeds 4.5 kg P110.00 P495.00
TOTAL P5,689.00
G.10. Puto Pizza

Cake flour 13 kgs P50.00 P650.00
Baking Powder 780 g P10/100 grams P78.00
White Sugar 3.25 kgs P55.00 P179.00
Evaporated Milk 13 cans P23.00 P299.00
Butter 650 g P20/250g P52.00
Cheese 13 boxes P50.00 P650.00
Tomato Sauce 3 sachets (1 kg) P66.00 P198.00
Hotdogs 10 packs P35.00 P350.00
Pineapple 1 can (822 g) P80.00 P80.00
Salt 250 g P5.00 P5.00
TOTAL P2,541
G.11. Choco Puto Cake
35
Cake flour 6.5 kgs P50.00 P325.00
Baking Powder 390 g P10/100g P39.00
Butter 325 g P20/250g P26.00
Salt 130 g P5.00 P5.00
Chocolate Powder 1.3 kg P100.00 P130.00
TOTAL P1,157.00
G.12. Pandan Puto Cake

Butter 325 g P20/250g P26.00
Water Cheese 7 boxes P50.00 P350.00
Pandan Powder 1.3 kg P5.00 P5.00
Salt 130 g P100.00 P130.00
TOTAL P1,157.00
G.13. Melon Puto Cake

36
Butter 325 g P20/250g P26.00
Melon Powder 1.3 kg P5.00 P5.00
Salt 130 g P100.00 P130.00
TOTAL P1,157.00
G.14. Buko Gulaman Juice

Buko gulaman powder 156 packs P12 P1,872
Sugar 39 kls P40 P1,560
Buko powder 78 packs P150 P11,700
Evaporated Milk 156 cans P23 P3,588
TOTAL P18,720
G.15. Pandan Gulaman Juice

Pandan gulaman powder 94 packs P12 P1,128
Sugar 23.5 kls P40 P940
Pandan powder 47 Packs P150 P7,050
TOTAL P11,280
G.16. Sago’t Gulaman Juice

Black gulaman powder 74 packs P12 P888
Sago’t Gulaman powder 37 Packs P150 P5,550
37
TOTAL P8,880
G.17. Pineapple Juice

Yellow gulaman powder 86 packs P12 P1,032
Pineapple powder 43 packs P150 P6,450
TOTAL P10,320
H. MACHINERIES AND EQUIPMENTS
Item Description Function Quant Unit Total Cost

ity Cost
Telephone For communication 2 399.00 798.00
and business
transaction purposes
Flour Mixer An apparatus used in 2 155.00 310.00

mixing flour and other
ingredients
38
Electronic A digital measuring 2 85.00 170.00
Kitchen instrument for
Scale determining the
weight or mass of an
object
Gas Stove 2 899.00 1,798.00
Refrigerator A cooling apparatus 1 8,698.00 8,698.00

use to reduce the rate
of spoilage of
foodstuffs
Total P11,774.00
I. TOOLS AND UTENSILS
Item Description Function Quantity Unit Total

Cost Cost
Measuring Used primarily to 2 60.00 120.00
Cups Set measure the volume of
liquid or bulk solid
cooking ingredients
such as flour and sugar
39
Grater Used to grate foods 3 9.00 27.00
into fine strips or
crumbs
Strainer A filter to retain larger 1 16.00 32.00

pieces while small
pieces and liquid pass
through
Frying Pan A kitchen utensil 3 265.00 795.00

design to fry, to sear,
and to sautè and food
Chopping A kitchen utensil used 2 28.00 56.00

Board as a surface on which
to cut or slice things
Kitchen A kitchen tools used to 1 129.00 129.00

Knives Set cut different kinds of
foods
Shovel A hard-held tool that 2 75.00 150.00

is used for lifting,
flipping or spreading
substances
40
Colander Used for draining or 1 43.00 43.00
Strainer discarding oils from
the frying pan
Mixing A round vessel that is 1 550.00 550.00

Bowl Set open at the top; used
chiefly for holding
food or liquids
Stainless A rectangular, mainly 6 44.00 264.00

Tray flat vessel on which
food is served
Basin An open metal, 2 50.00 100.00

ceramic, or plastic
container with sloping
sides, used for holding
water or washing
Pitcher Used to hold water for 2 71.00 142.00

drinking purposes
Steamer A device used for Big – 1 1,230.00 1,468.00

quickly removing Small - 1 238.00
wrinkles from
garments and fabrics
with the use of high
temperature steam
41
Casserole Deep dish used both in 2 400 800.00
the oven and as a
serving vessel
Tupper ware A kitchen tool used for 2 95.00 190.00

Set storing foods to avoid
contamination
Rolling Pin A cylindrical utensil 1 40.00 40.00

used to shape and
flatten dough
Sieve For straining solids 1 46.00 46.00

from liquids or
separating coarser
from finer particles
Rubber Used for gathering 1 89.00 89.00

Scraper Set every bit of dough
from board or batter
from a bowl
Egg Beater A hand tool used to 2 25.00 50.00

manually mix and beat
eggs or similar
ingredients such as
sauces, batter, egg
whites and dressings
42
Tong A kitchen tool for 2 50.00 100.00
handling food items
on a grill
Puto Cups Gives shapes to the 5 dozen 30.00 150.00

dough
TOTAL P5,341
J. FURNITURE AND FIXTURES

Item Description Quantity Unit Cost Total Cost
Office Chair 1 999.00 999.00
Office 1 279.00 279.00

Table
Fluorescent 3 155.00 155.00

Light
43
Light Bulb 2 19.00 38.00
Plastic chair 5 150.00 750.00
Table 2 500.00 1000.00
Stand Fan 2 588.00 1,176.00
TOTAL P4,397.00
K. SUPPLIES
K.1. Office Supplies
Ball pen 1 box 48.00 P48.00
44
Stapler 1 89.00 P89.00
Staple Wire 1 box 25.00 P32.00
Record 2 54.00 P106.00

Book
Bond Paper 1 ream 155.00 P155.00
Receipt 3 pads 14.00 P42.00

Paper
Calculator 2 75.00 P150.00
TOTAL P622.00
K.2. Kitchen Supplies

45
Plastic 2 sets 10.00 20.00
Gloves
Apron 5 35.00 175.00
Mitt 6 21.00 126.00

Potholde
r
Hair Net 1 pack 35.00 35.00
TOTAL P356.00
K.3. Sanitary Supplies

Tissue 1 bundle 80.00 80.00
Hand 2 39.00 78.00

Sanitizers
46
Cleaning 6 5.00 30.00
Towel
Sponge and 4 5.00 20.00

Scrub
Dishwashing 1 49.00 49.00

Liquid
TOTAL P257.00
L. PACKAGING
Paper Plate 280 sets 18.00 5,040.00
Disposable Fork 449 sets 10.00 4,490.00
Disposable Cups 11 boxes 1,000.00 11,000
TOTAL P20,530.00
47
M. ADVERTISEMENT AND PROMOTION
Items Quantity Price Total Cost
Flyers 100 5.00 500.00
Posters 2 150.00 300.00
TOTAL P800.00
N. RENT
Item Cost TOTAL COST
Building 5,000.00 5,000.00
TOTAL P30,000.00 for 6 mos.
O. UTILITIES
Item Cost
Water 4,050.00
Electricity 1,500.00
Fuel 2,600.00
TOTAL P8,150.00
P. VEHICLE
Item Cost
Food Truck 350,000
TOTAL P350,000
Q. REPAIRS AND MAINTENANCE

Item Cost
Food Truck 6,000
48
TOTAL P6,000
R. PERMITS AND LICENSES

PARTICULARS COST
Food and Drug Administration Assessment Fee 500.00
Food and Drug Administration Approval Fee 2,000.00
Security and Exchange Commission 3,030.00
Business Tax 2,000.00
Mayor’s Permit 1,000.00
BMBE Certificate Fee 1,000.00
Annual Inspection Fee 200.00
Drainage Maintenance 100.00
Garbage Fee 1,000.00
Sanitary Fee 200.00
Fire and Safety Inspection Fee 250.00
Business Sticker 300.00
Site Inspection Fee 50.00
Medical Fee 200.00
Tax Clearance 30.00
Application and Renewal of Business Fee 50.00
Barangay Business Permit 500.00
BIR Registration 500.00
TOTAL P12,910.00
S. TOTAL PROJECTED COST

EXPENSES AMOUNT
Raw Materials (monthly) 109,167.00
Machineries and Equipment 11,774.00
Tools and Utensils 5,341.00
49
Furniture and Fixtures 4,397.00
Office Supplies 622.00
Kitchen Supplies 356.00
Sanitary Supplies 257.00
Packaging Cost (3 months) 61,590.00
Advertisement and Promotion 800.00
Rent (6 months) 30,000.00
Utilities 8,150.00
Vehicle 350,000.00
Repairs and Maintenance 6,000.00
Permits and Licenses 10,910.00
TOTAL P601,364.00
CHAPTER 4
MANAGEMENT ASPECT
VISION
Special Delicacies on Wheels envisions to be the first and top food truck business
catering different innovative local delicacies tastes for the residents of Calapan City.
MISSION
We are in the mobile food truck industry with the aim of building a brand that can meet
the needs of our esteemed clients in places where they can hardly access standard snack hub. We
50
aim to produce and continually introduce variety of special delicacies that are rare and new to the
residents of Calapan City and help promote innovation on the local Filipino delicacies being
known to consumers of Calapan City.
GOALS
1. To provide affordable delicacies to the valued customers.
2. To uplift and promote innovative delicacies while sustaining its nature as local Filipino
snacks.
3. To be acknowledged as one of the top providers of quality delicacies in Calapan City.
A. FORMS OF BUSINESS ORGANIZATION
This business shall be utilizing a partnership as a type of business organization.

Contract of partnership is binding of two or more persons to themselves to contribute money,
property or industry to a common fund with the intention of dividing the profits among
themselves.
Various agreements are hereby formed by the partners of the business:

1. The parties hereby form a partnership under the name of SD Food Truck. The
principal or the backend office would be located at San Vicente West, Calapan City,
Oriental Mindoro.
2. The partners shall make equal contributions in cash for the capital. There are five
proponents in this proposed business thereby the investment would be 20% for each
partners for the starting operation and expenses in establishing Special Delicacies on
Wheels.
3. All partners are going to receive an equally divided net profit and borne equally
divided net losses.
4. The partners shall have equal rights in managing the business. Without the consent of
the other partner, neither partner shall on behalf of the partnership borrow or lend
money and make decisions for the business.
51
5. Upon the death of either partner, the surviving partner shall have the right either to
purchase the interest of the decedent in the partnership or to terminate and liquidate
the partnership business.
B. ORGANIZATIONAL STRUCTURE
Preparation
Driver
Food
Office
Window
Kitchen
Server
Manager
Food
Backend Utility
Administrator
Assistant
Service
Truck
Office Manager
Attendant
Office Administrator Chief Cook
Preparation Utility Assistant Cook Window Service Driver

Staff Attendant
C. MANPOWER REQUIREMENTS AND QUALIFICATIONS
SD Food Truck considers people as one of the key factors in business therefore
employees should be able to meet standards required by the business. Employees should
be prepped by proper skills and behavior to haNdle their job well. On the average, mobile
food companies usually have four or five employees under payroll. Because of the type
of mobile food truck business brand that we intend building, we have been able to make
provisions for the following employees and their respective qualifications:
• MANAGER
 Education and Experience
o Bachelor's degree or equivalent in business or a departmentally related field.
52
o Minimum of three years of responsible leadership experience in management or
supervisory positions.
 Skills and Competencies
o Leadership: A manager must have excellent leadership skills, business acumen
and ability to effectively manage, lead and supervise a multidisciplinary team
o Strategy: They must excel at strategic thinking, be open to new perspectives and
better ways to do things; and be creative, a visionary, and manage innovation well
o Completion-oriented: A manager must be results-driven
o Understands finance: The manager must have a track record of successful
financial management
o Decision-making skills: A successful manegr must have superior decision-
making skills
o Delegation: Must have the ability to delegate effectively
o Communication: The manager must possess executive-level communication and
influencing skills with the ability to resolve issues, build consensus among groups
of diverse internal/external stakeholders, and have proven skill in negotiating and
mediating conflict.
 CHIEF COOK
 Education and Experience
o At least a high school diploma or a GED certificate.
o Can utilize degrees in a range of subjects, including hospitality management,
communication and culinary arts.
 Skills and Competencies
o Flexibility – must be very flexible since job in the kitchen is demands great
reflexes and a lot of moving around.
o Communication Skills – must possess great communication skills to deliver
proper instructions and resolve conflicts.
53
o Delegation – must be skilled in observing employee competencies to properly
delegate tasks
o Time Management – time is very much important in this field of operation so
he/she must be able to properly manage time.
o Completion Oriented – must be results driven.
o Strategy – must be open to new perspectives and have great creative skills in
getting things done.
o Multi-task – be able to provide customer service and do several different things
at once.
 ASSISTANT COOK
 Education and experience
o High School Diploma at least
o At least 3-year work experience in food industry and equipped with proper
knowledge about the field the firm operates.

o Flexibility - must have great flexible skills to handle demanding jobs and
unexpected situations in the
o Speed - must be fast enough to meet the demands of the customer
o Focus – must not be easily distracted while on work hours
o Communication Skills – should be able to have good communication skills to let
the chef caterer know the situation in the kitchen
o Intrapersonal Skills – must look approachable to maintain customer interest
o Cooperation – must know how to respect superiors and follow instructions
properly.
 WINDOW SERVICE ATTENDANT
54
o High School Diploma
o At least 2-year work experience in restaurants or cafeterias as a service crew and
1 year work experience as a cashier

o Flexibility – must have good flexibility to attend to customers on time
o Intrapersonal Skills – must have pleasing personality to look very approachable
while tending the customers
o Mathematical Skills – must have good mathematical skills to manage the
payments
o Speed - should move fast meet customer satisfaction
o Focus- must have great focus to proper manage orders and payments
 OFFICE ADMINISTRATOR
o Bachelor’s Degree in Accountancy or Business Administration Major in Finance
o 3 year work experience as office administrator in private business sector.
• Skills and Competencies

o Knowledge – must be equipped with proper and wide knowledge about the
operation of the business
o Financial management – must be good at handling everything about finances
o Completion-Oriented – must be reults driven
o Intrapersonal Skills – must have pleasing personality to transact with people and
answer queries
 PREPARATION UTILITY STAFF
55
 Education and experience
o At least two-year work experience in the food industry specifically in catering
business.
 Skills and Competencies

o Speed – must be fast in handling things in the kitchen
o Flexibility – must have great flexibility to manage demanding and unexpected
situations
o Goal-Oriented – must have the drive to set goals and get it done by the end of the
day
o Task Management – must know what to prioritize
 DRIVER
o At least 4-year work experience in driving and knows the city well

o Flexibility - must have great flexibile skills
o Accountability – must have great sense of responsibility for everyone in the truck
o Focus - must not easily distracted
D. JOB ROLES AND DESCRIPTION
 Manager
o Delegating responsibilities and supervising business operations
56
o Hiring, training, motivating and coaching employees as they provide attentive,
efficient service to customers, assessing employee performance and providing
helpful feedback and training opportunities.
o Resolving conflicts or complaints from customers and employees.
o Monitoring store activity and ensuring it is properly provisioned and staffed.
o Analyzing information and processes and developing more effective or efficient
processes and strategies.
o Establishing and achieving business and profit objectives.
o Maintaining a clean, tidy business, ensuring that signage and displays are
attractive.
o Generating reports and presenting information to upper-level managers or other
parties.
o Ensuring staff members follow company policies and procedures.
o Other duties to ensure the overall health and success of the business.
 Chief Cook
o Responsible for preparing delicacies
o Makes lists and budget for kitchen supplies
o Oversee the entire kitchen staff
o Responsible for training new cooks
o Makes sure that the meals being whipped up tastes really good
 Kitchen Assistant
o Assist the food server/cook in the kitchen
o Ensures that all the needed cooking ingredients are in supply
o Runs errand for the chef / cook and every member of the workforce
o Ensures that the kitchen area of the truck is clean and hygienic at all times
o Responsible for washing cooking pots, utensil and dishes when necessary
o Assists in packaging food and snacks
57
o Responsible for moving packed foods from the kitchen to the cubicle / point of
sale
o Ensures that various types of drinks are present in the fridge per time (get them
replaced as soon as they are sold)
o Any other duty as assigned by the chef caterer
 Service Window Attendant

o Interfaces with our highly esteem customers
o Collects orders and issues foods as demanded by customers after payment
o Keeps proper records of daily sales and then reconcile with the cashier
o Responsible for manning the fridge and every stuffs that are up for sale
o Receives payments on behalf of the company (POS, cash, mobile money et al)
o Issues receipt to customers
o Prepares financial report at the end of every working week
o Any other duty as assigned by the Chief Operating Officer
 Preparation Utility Staff

o Prepares everything at the backend kitchen
o Runs errand for the cook and kitchen assistant
o Responsible for storage of ingredients
o Ensures that ingredients are not short for cooking
o Responsible for washing cooking pots, utensil and dishes
o Ensures ingredients for cooking are prepared before the truck opens
 Office Administrator
o Responsible for managing the daily activities of the back end office
o Prepares payroll for the organization
o Prepare monthly financial report for the organization
58
o Interfaces with vendors and third party suppliers ( drink suppliers, raw food
suppliers and maintenance team et al)
o Responds to enquiries on behalf of the company
o Handles phone calls for the company
o Manage the company’s e-mail and website
o Interfaces with our bankers (lodgment of cash, checks and bank drafts et al)
o Responsible for payment of tax, levies and utility bills
o Handles all financial transaction on behalf of the company
 Driver
o Responsible for driving the truck to sales venues and back to base
o Ensures that the truck is in top shape at all times
o Ensures that maintenance schedules for the truck are strictly followed
o Responsible for renewing the vehicle license, insurance and any other
documentation for the vehicle as at when due
o Any other duty as assigned by the chief operating officer
E. WAGES AND SALARIES
Position Required Daily Salary Over-Time Monthly Annual

number Payment Salary Salary
Manager 1 588.00 91. 88 17, 676.88 212, 122.56
Food Server 1 490.00 76.56 14, 730.56 176, 766.72
Kitchen 1 294.00 45.94 7, 668.44 92, 021.28
Assistant
Service 1 294.00 45.94 7, 668.44 92, 021.28
Window
Attendant
Preparation 2 588.00 91.88 17, 676.88 212, 122.56
Utility Staff
Office 1 392.00 61.25 11, 784.5 141, 414
Administrator
59
Driver 1 294.00 45.94 7, 668.44 92, 021.28
TOTAL 8 2,352.00 459.39 84, 874.14 1, 018,
489.68
F. BENEFITS
Pag-ibig
Phil.
Required (2% Monthly Annual
Position Health SSS
number over Benefits Benefits
(3%)
1,500.00)
Manager 423.00 100.00 1,120.0 1,643.00 19,716.00
1
0
Food Server 1 353.00 100.00 960.00 1,413.00 16,956.00
Kitchen Assistant 1 212.00 100.00 560.00 872.00 10,464.00
Service Window
1 212.00 100.00 560.00 872.00 10,464.00
Assistant
Preparation Utility
2 424.00 200.00 1120.00 1744.00 20,928.00
Staff
Office Administrator 282.00 100.00 760.00 1,142.00 13,704.00
Driver 1 212.00 100.00 560.00 872.00 10,464.00
TOTAL 1,694.00 600.00 4,520.0 6,814.00 102,696.00
0
G. PROPER WASTE DISPOSAL AND MANAGEMENT
While waste and wastewater may not be the most appealing part of running a food
truck business, these two are major issues with regards to anti-food truck regulation
hence the business must have a strategy on how to dispose of waste and water from your
truck. From a legal perspective, how you remove these items are critical and if you do not
meet the requirements, you risk losing your vending license. Aside from legal
60
ramifications, it is humanly right to remove wastewater and waste from food trucks. By
doing so, you are sure that your waste will not block the server system or make anyone
sick. Before carrying out wastes removal, you should understand mobile food truck
vending regulations in your council as it relates to waste management and then get an
approved disposal system for the inspectors to not discover faults. The business will
coordinate with the City Government and the Department of Environment and Natural
Resources for waste collection. These will be followed and conducted in a responsible
manner.
61
LEGAL ASPECT
Business Name: SFD Food Truck
Location: San Vicente West Calapan City
Business Type: Mobile Catering Business
PARTICULARS COST
Food and Drug Administration Assessment Fee 500.00
Food and Drug Administration Approval Fee 2,000.00
Security and Exchange Commission 3,030.00
Business Tax 2,000.00
Mayor’s Permit 1,000.00
BMBE Certificate Fee 1,000.00
Annual Inspection Fee 200.00
Drainage Maintenance 100.00
Garbage Fee 1,000.00
Sanitary Fee 200.00
Fire and Safety Inspection Fee 250.00
Business Sticker 300.00
Site Inspection Fee 50.00
Medical Fee 200.00
Tax Clearance 30.00
Application and Renewal of Business Fee 50.00
Barangay Business Permit 500.00
BIR Registration 500.00
62
TOTAL P10,910.00
CHAPTER 6
FINANCIAL APECT
A. SOURCE OF FUNDS
On the partnership agreement, the proponents agreed to make an equal contribution in cash to
finance the operations coming from their savings to start the business.
NAME CATEGORY PERCENTAGE CONTRIBUTION

IN PESO
Maica Andrea M. Cash Basis 20% P250,000
Andal
Ken Joseph S. Cash Basis 20% P250,000
Caringal
Andrea Claire M. Cash Basis 20% P250,000
Raymundo
Teodoro A. Umali Cash Basis 20% P250,000
TOTAL P1,000,000
B. BASIC ASSUMPTIONS
In preparing the Financial Statements, the following assumptions are made and proposed by the
proponents:
1. The average presumption in raw materials will increase by 3% yearly.
63
2. Office supplies will increase by 3% yearly.
3. The consumption of utilities will increase by 2.5% yearly.
4. Packaging costs will increase by 3% yearly.
5. Advertisement and promotion will be 800.00 yearly.
6. Rent will be paid the same yearly renewal.
7. The building, machinery, and land improvement will depreciate over the assumed useful life.
8. Permits and licenses will be paid the same year for the renewal of the business.
9. Salaries will not change because it is based on the minimum wage of the workers.
10. SSS, PAG-BIG, and PhilHealth will not be changed based on the contribution rate table.
11. Repairs and maintenance will increase by 3% yearly.
12. The sales will be collected in cash
13. Sales will increase by 20% due to an allotted annual increase in production.
C. SCHEDULES
SCHEDULE 1 - RAW
MATERIALS 2022 2023 2024 2025 2026
Ube Stuffed Suman 145464.00 149827.92 154322.76 158952.44 163721.01
Yema Stuffed Suman 128892.00 132758.76 136741.52 140843.77 145069.08
Fried Suman 68532.00 70587.96 72705.60 74886.77 77133.37
Cheese Stuffed Buchi 65448.00 67411.44 69433.78 71516.80 73662.30
Ube Stuffed Buchi 50040.00 51541.20 53087.44 54680.06 56320.46
Cheese Stuffed Pandan
32040.00
Buchi 33001.20 33991.24 35010.97 36061.30
Pandan Palitaw 45948.00 47326.44 48746.23 50208.62 51714.88
Ube Palitaw 42828.00 44112.84 45436.23 46799.31 48203.29
Yema Palitaw 68268.00 70316.04 72425.52 74598.29 76836.24
Puto Pizza 30492.00 31406.76 32348.96 33319.43 34319.01
Pandan Puto Cake 13884.00 14300.52 14729.54 15171.42 15626.56
Choco Puto Cake 13884.00 14300.52 14729.54 15171.42 15626.56
Melon Puto Cake 13884.00 14300.52 14729.54 15171.42 15626.56
Buko Gulaman Juice 224640.00 231379.20 238320.58 245470.19 252834.30
Pandan Gulaman Juice 135360.00 139420.80 143603.42 147911.53 152348.87
Pineapple Juice 106560.00 109756.80 113049.50 116440.99 119934.22
Sago’t Gulaman Juice 123840.00 127555.20 131381.86 135323.31 139383.01
64
1310004.0 1349304.1 1389783.2 1431476.7
TOTAL 0 2 4 4 1474421.04
SCHEDULE 2-
SUPPLIES 2022.00 2023.00 2024.00 2025.00 2026.00
Office Supplies 7464.00 7687.92 7918.56 8156.11 8400.80
Kitchen Supplies 4272.00 4400.16 4532.16 4668.13 4808.17
Sanitary Supplies 3084.00 3176.52 3271.82 3369.97 3471.07
TOTAL 14820.00 15264.60 15722.54 16194.21 16680.04
SCHEDULE 3-
UTILITIES 2022.00 2023.00 2024.00 2025.00 2026.00
Water 48600.00 49815.00 51060.38 52336.88 53645.31
Electricity 18000.00 18450.00 18911.25 19384.03 19868.63
Fuel 31200.00 31980.00 32779.50 33598.99 34438.96
TOTAL 97800.00 100245.00 102751.13 105319.90 107952.90
SCHEDULE 4-
PACKAGING COST 2022.00 2023.00 2024.00 2025.00 2026.00
Paper Plate 60480.00 62294.40 64163.23 66088.13 68070.77
Disposable Fork 53880.00 55496.40 57161.29 58876.13 60642.41
Disposable Cups 132000.00 135960.00 140038.80 144239.96 148567.16
TOTAL 246360.00 253750.80 261363.32 269204.22 277280.35
SCHEDULE 5 -
ADVERTISEMENT 2022 2023 2024 2025 2026
Flyers 500 500 500 500 500
Posters 300 300 300 300 300
TOTAL 800 800 800 800 800
SCHEDULE 6- RENT 2022 2023 2024 2025

Building 60,000 60,000 60,000 60,000
TOTAL 60,000 60,000 60,000 60,000
65
SCHEDULE 7- PERMITS AND
LICENCES 2022 2023 2024 2025 2026
Food and Drug Administration
Assessment Fee 500 500 500 500 500
Food and Drug Administration Approval
Fee 2000 2000 2000 2000 2000
Security and Exchange Commission 3030 3030 3030 3030 3030
Business Tax 2,000 2,000 2,000 2,000 2,000
Mayor’s Permit 1000 1000 1000 1000 1000
BMBE Certificate Fee 1000 1000 1000 1000 1000
Annual Inspection Fee 200 200 200 200 200
Drainage Maintenance 100 100 100 100 100
Garbage Fee 1000 1000 1000 1000 1000
Sanitary Fee 200 200 200 200 200
Fire and Safety Inspection Fee 250 250 250 250 250
Business Sticker 300 300 300 300 300
Site Inspection Fee 50 50 50 50 50
Medical Fee 200 200 200 200 200
Tax Clearance 30 30 30 30 30
Application and Renewal of Business
Fee 50 50 50 50 50
Barangay Business Permit 500 500 500 500 500
BIR Registration 500 500 500 500 500
TOTAL 12910 12910 12910 12910 12910
SCHEDULE 8-
WAGES AND
SALARIES 2022 2023 2024 2025 2026
Chief Operating
Officer 212,122.56 212,122.56 212,122.56 212,122.56 212,122.56
Chef Caterer 176,766.72 176,766.72 176,766.72 176,766.72 176,766.72
Kitchen Assistant 92,021.98 92,021.98 92,021.98 92,021.98 92,021.98
Service Window
Assistant 92,021.98 92,021.98 92,021.98 92,021.98 92,021.98
Preparation Utility
Staffs 212,122.56 212,122.56 212,122.56 212,122.56 212,122.56
Office
Administrator 141,414 141,414 141,414 141,414 141,414
Driver 92,021.98 92,021.98 92,021.98 92,021.98 92,021.98
TOTAL 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78
66
SCHEDULE 9-
BENEFITS
Position 2022 2023 2024 2025 2026
Chief Operating Officer 19,716.00 19,716.00 19,716.00 19,716.00 19,716.00
Chef Caterer 16,956.00 16,956.00 16,956.00 16,956.00 16,956.00
Kitchen Assistant 10,464.00 10,464.00 10,464.00 10,464.00 10,464.00
Service Window
10,464.00 10,464.00 10,464.00 10,464.00 10,464.00
Assistant
Preparation Utility
20,928.00 20,928.00 20,928.00 20,928.00 20,928.00
Staffs
Office Administrator 13,704.00 13,704.00 13,704.00 13,704.00 13,704.00
Driver 10,464.00 10,464.00 10,464.00 10,464.00 10,464.00
102,696.0 102,696.0
TOTAL 0 0 102,696.00 102,696.00 102,696.00
SCHEDULE 10- REPAIRS

2026
AND MAINTENANCE 2022 2023 2024 2025
Foodtruck 6,000.00 6,180.00 6,365.40 6,556.36 6,753.05
TOTAL 6,000.00 6,180.00 6,365.40 6,556.36 6,753.05
D. DEPRECIATION
Estimated Depreciation
VEHICLE Cost Useful Life per Year
Foodtruck 350000 10 years 35,000
TOTAL 35,000
67
E. PROJECTED FINANCIAL STATEMENTS
S.D. FOODTRUCK
Projected Income Statement
For the Year 2022-2026

2022 2023 2024 2025 2026
Gross Sales 4,227,600.00 5,073,120.00 6,087,744.00 7,305,292.80 8,766,351.36
Less: Cost of Goods Sold
Direct Labor 374,220.00 374,220.00 374,220.00 374,220.00 374,220.00
Raw Materials 1,310,004.00 1,349,304.12 1,389,783.24 1,431,476.74 1,474,421.04
Production Overhead:
Pacaging Cost 246,360.00 253750.80 262,363.32 269,204.22 277,280.35
Total Cost of Goods
Sold 1,930,584.00 1,977,274.92 2,026,366.56 2,074,900.96 2,125,921.39
Gross Profit: 2,297,016.00 3,095,845.08 4,061,377.44 5,230,391.84 6,640,429.97
Less: Operating Expenses
Supplies 14,820.00 15,264.00 15,722.54 16,194.21 16,680.04
Utilities 97,800.00 100,245.00 102,751.13 128,580.74 131,795.26
Rent 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
Repairs and 6,000.00 6,180.00 6,365.40 6,556.36 6,753.05
Maintenance
Depreciation 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00
Permit & Liscences 12,910.00 12,910.00 12,910.00 12,910.00 12,910.00
Total Operating
Expenses 226,530.00 229,599.00 232,749.07 259,241.31 263,138.35
Total Operating
Income 2,070,486.00 2,866,246.08 3,828,628.37 4,971,150.53 6,377,291.62
Less: Administrative Expenses
Salaries 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78
Benefits of Manpower 102,696.00 102,696.00 102,696.00 102,696.00 102,696.00
Advertisement and 800.00 800.00 800.00 800.00 800.00
Promotion
Total Administrative
Expenses 1,121,987.78 1,121,987.78 1,121,987.78 1,121,987.78 1,121,987.78
Income Before Taxes 948,498.22 1,744,258.30 2,706,640.59 3,849,162.75 5,255,303.84
Income Tax (30%) 284,549.47 523,277.49 811,992.18 1,154,748.83 1,576,591.15
Total Net Income 663,948.75 1,220,980.81 1,894,648.41 2,694,413.93 3,678,712.69
68
S.D. FOOD TRUCK
Projected Cash Flow Statement

2022 2023 2024 2025 2026
Beginning Balance 1,579,872.22 3,327,016.52 6,036,543.11 9,911,852.70
Operating Activities
Collection from
Customers 4,227,600.00 5,073,120.00 6,087,744.00 7,305,292.80 8,766,351.36
Cost of Goods Sold 1,931,889.20 1,978,580.12 2,027,671.76 2,076,206.16 2,127,226.59
Purchase of Office
Supplies 14,820.00 15,264.00 15,722.54 16,194.21 16,680.04
Payment for 97,800.00
Utilities 100,245.00 102,751.13 105,319.90 107,952.90
Payment for Rent 60,000.00 60,000.00 60,000.00 60,000.00 78,000.00
Payment for Repairs 6,000.00 6,180.00 6,365.40 6,556.36 6,753.05
and Maintenance
Payment for 800.00 800.00 800.00 800.00 800.00
Advertisement
Payment for Permits
& Licences 12,910.00 12,910.00 12,910.00 12,910.00 12,910.00
Payment for
Salaries 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78 1,018,491.78
Payment for
Benefits to
Manpower 102,696.00 102,696.00 102,696.00 102,696.00 102,696.00
Payment for Taxes 30,808.80 30,808.80 30,808.80 30,808.80 30,808.80
Total Cash Outflow 3,276,215.78 3,325,975.70 3,378,217.41 3,429,983.21 3,502,319.16
Cash Flow from
Operating
Activities 951,384.22 1,747,144.30 2,709,526.59 3,875,309.59 5,264,032.20

Investing Activities
Purchase of Tools
and Equipment 5,341.00
Purchase of
Furniture and
Fixtures 4,397.00
Purchase of
Machinery 11,774.00
Purchase of
Vehicles 350,000.00
69
Cash Flow from
Investing Activities 371,512.00

Financing Activities
Investment 1,000,000.00
Cash Flow from
Financing
Activities 1,000,000.00

Net Cash Flow 1,579,872.22 1,747,144.30 2,709,526.59 3,875,309.59 5,264,032.20
Ending Balance 1,579,872.22 3,327,016.52 6,036,543.11 9,911,852.70 15,175,884.90
S.D. FOOD TRUCK

Projected Statement of Changes in Equity

2022 2023 2024 2025 2026
Beginning 2,884,929.5 4,779,577.9
Balance 1,663,948.75 6 7 7,473,991.90
Additional
Capital 1,000,000.00
1,894,648.4 2,694,413.9
Profit 663,948.75 1,220,980.81 1 3 3,678,712.69
Less: Withdrawal
1,663,948. 2,884,929. 4,779,577. 7,473,991. 11,152,704.
Ending Balance 75 56 97 90 59
S.D. FOOD TRUCK

Projected Statement of Financial Position

2022 2023 2024 2025 2026
ASSETS
1,663,948.7 2,884,929.5 7,473,991.9 11,152,704.5
Cash 5 6 4,779,577.97 0 9
Tools and
Equipment 5,341.00 5,341.00 5,341.00 5,341.00 5,341.00
Furniture and
Fixtures 4,397.00 4,397.00 4,397.00 4,397.00 4,397.00
Vehicles 350,000.00 350,000.00 350,000.00 350,000.00 350,000.00
70
Accumulated
Depreciation 35,000.00 70,000.00 105,000.00 140,000.00 175,000.00
TOTAL 2,058,686.7 3,314,667.5 7,973,729.9 11,687,442.5
ASSETS 5 6 5,244,315.97 0 9

LIABILITY
EQUITY
2,058,686.7 3,314,667.5 7,973,729.9 11,687,442.5
Capital 5 6 5,224,315.97 0 9
Total Liability 2,058,686.7 3,314,667.5 7,973,729.9 11,687,442.5
and Equity 5 6 5,224,315.97 0 9
F. Financial Analysis
Average Net Income 2,030,540.98

Return on Equity = = = 2.0305
or 2.03 (203%)
Average Partner′s Equity 𝟏,𝟎𝟎,𝟎𝟎𝟎
Interpretation:
ROE of 2.03 or 203%% means that for every P1 of invested capital by the
owners, Php 2.03 or one peso and two centavos was earned.
Average Net Income 2,030,540.98

Return on Investment = = = 3.3766
Total Projected Cost 601,364
or 337.66%
Interpretation:
The equation shows that there is a return of 337.66% on investment. It
means that there is a 337.66% return on investment from the Total Projected Cost of
71
Php 601,364.00 which determines that the return on investment is possible to
generate income.
Total Projected Cost 601,364

Cash Payback Period = = 0.0396 or .04
Total Net Cash Flow 15,175,884.90
The equation above shows and computes the payback period of the total project cost
has been spent on the operation and shows that within almost 4 months of operation, the
initial investment will return.
72
CHAPTER 7
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
A. SUMMAY OF FINDINGS
 While gathering information needed to make the chapter 2, marketing aspect, the
proponents found out that 98% of the households in Calapan City, are availing
delicacies. The projected demand continuously increased from 34,345,901.3 to
36,359,531.53 in the year 2022 to 2026. On the contrary, the projected supply for
2022 to 2026 would only be 1,465,020.00.00 to 2,128,140.00.00.This shows that
there is a large demand gap for organic delicacies. The advertising strategies that will
be utilized in promoting the product is through the use of flyers, posters, and social
media advertisements for faster and easier information dissemination. The proponents
also consider the use of “word of mouth” because it is the best way of promoting the
product in order to establish a good image for the business in the industry.
 In the technical aspect, it shows the expenses of putting up the business which
includes the raw materials, tools and equipment, office supplies, furniture and
fixtures, packaging cost, advertisement and promotion, lease, vehicles and permits
and licenses. The total project cost amounts to 601,364.00. The location of the
backend office will be in Brgy. San Vicente West, Calapan City.
 The business used allocation method based on labor hours to estimate the maximum
output for the products offered. The proponents saw this method as the most suited
method to allocate cost and time for the operation. The business will be operating
through the food truck and the back end office. The cooking procedures to be
followed were from trusted resources which the proponents allotted a gret time to
research which will guarantee the quality of the product.
73
 In the management aspect, the business organization will be in the form of
partnership. The use of functional organizational structure comprises workers with
similar tasks to work on their specialty. This structure is composed of a manager,
chief cook, assistant cook, window service attendant, utility staffs, administrative
officer and a driver. The business demands atleast ten (7) employees to work
effectively, aligned with organization’s values and work ethics to get everyone
involved in achieving the goals and objectives of the business.
 In the financial aspect, the proponents made an equal contribution of 250,000.00 to
finance the operations of the business. For the basic assumptions, the percentage of
increase is based on the Philippine inflation rate. The return on equity is 203%, return
on investment is 337%, and the cash payback period is almost 4 months. Based on the
aforementioned findings made by the proponents, putting up an Special Delicacies
food truck is feasible.
B. CONCLUSIONS
 The proponents concluded that since there is a larger demand gap, proponents should
take advantage of it by introducing Organic Delicacies to the market, allowing them
to gain a larger market share. Having marketing strategies can assist them in
establishing their company and becoming well-known.
 Tools, machines, equipment, and materials needed for the production should be
utilized well for the efficiency of production. The proponents must comply with the
government requirements so that the business could operate legally.
 Personnel are considered as a significant factor in the company because they play a
significant role in development and production in the company. Each employee has a
specific task to complete in order to produce special local delicacies. To inspire and
empower them to work with quality and the right attitude toward the business, the
company should provide benefits such as SSS, PhilHealth, and Pag-ibig.
 If the company is to succeed in the market, it must have a high return on investment
and the owner's money must be well and stable in terms of financial state.
74
 The proponents conclude that the good quality we serve the more strong and stable of
the business in the future.
C. RECOMMENDATIONS
 S.D. Food Truck aims to fill a void in the market by providing healthier and tastier
delicacies.
 The business should continuously provide a quality product and maintain its quality
products together with the maintenance of modern equipment.
 The business should not only be focused on the existing product but continue to
improve local delicacies and apply innovations that will continuously attract attention
and pique customer interests. Innovation on food should always be considered.
 Tools, machinery, and materials required for the operation should be purchased,
tested before use, and kept in good working order. Many government incentives and
assistance programs require that the company be licensed.
 Employees who are about to be hired should receive adequate training and attend a
seminar to ensure that they can function efficiently and effectively. Owners can
provide bonuses and fringe benefits to their workers as the company grows, such as
life and disability insurance. For them to know that their contributions are
appreciated, they need health care and educational assistance are highly regarded.
 As shown and interpreted in the financial analysis, conducting this feasibility study is
important. The high return on investment can be put into expanding the business or
developing a new product.
75
APPENDICES
76
Appendix A
A. Letters and Communication
April 25, 2021

__________________________________
__________________________________
__________________________________
Dear Ma’am / Sir________________________________;
Good day.
We are from Divine Word College of Calapan taking up Bachelor of Science in Business
Administration major in Financial Management and Operations Management presently
conducting A Feasibility Study on Putting Up a Special Filipino Native Delicacies Food
Truck Rolling Around Calapan City, Oriental Mindoro.
In connection with this, we are humbly requesting your participation on our self-made
questionnaire and ask your help to provide the necessary data. Your participation is of great
importance to our academic endeavour and is highly appreciated. Please be assured that the
information you provide will be used only for the purpose of the feasibility study and will remain
strictly confidential.
Looking forward to your positive response about this matter. Thank you very much and God
bless.
Respectfully yours,
Andal, Maica Andrea Caringal, Ken Joseph Faminialagao, Kristian

Proponent-BA_OM ELEC 2 Proponent-BA_OM ELEC 2 Proponent-BA_OM ELEC 2
77
Raymundo, Andrea Claire Umali, Teodoro
Proponent-BA_OM ELEC 2 Proponent-BA_OM ELEC 2
Noted by:
Ms. Claudette G. Sim, CMITAP

Adviser, Entrepreneurial Management
A Feasibility Study Of Putting Up A Special Filipino Native Delicacies Foodtruck Rolling

Around Calapan City, Oriental Mindoro
QUESTIONNAIRE
This questionnaire pertains to a project conducted by BS-Business Administration Students

majoring in Operations Management at Divine Word College of Calapan. The purpose of this
survey is to know the feasibility of a Special Filipino Native Delicacies Food Truck in Calapan
City, Oriental Mindoro. This questionnaire will only take 3-5 minutes of your time and all the
responses will remain strictly confidential. Thank you for sparing us your time!
Name (Optional)/Pangalan (Opsiyonal):

Adress (Tirahan): __________________________________________________________
Direction: Kindly answer the questions honestly by checking the box.

(Panuto: Pakisagutan ng tapat ang mga tanong sa pamamagitan ng paglalagay ng tsek sa kahon.)
1. Do you buy filipino delicacies? (Bumibili ka ba ng kakanin?)

 Yes (Oo)
 No (Hindi)
2. If yes, what particular filipino delicacy? (Anong partikular na kakanin ang binibili mo?)
Please specify (Pakitukoy): _______________________
3. How many times a week do you buy delicacies? (Ilang beses sa isang lingo ka bumibili
ng meryenda?) Please specify (Pakitukoy): ___________
4. How much do you spend on it? (Magkano angt ginagastos mo sa iyong pagbili ?)
Please specify (Pakitukoy): ___________
78
5. Do you spend on drinks too when buying merienda? (Bumibili ka rin ba ng inumin kapag
bumibili ka ng meryenda?)
 Yes (Oo)
 No (Hindi)
6. If yes, please specify what kind of drink you buy (Kung oo, pakitukoy kung anong
inumin ang binibili mo): ___________________
7. If there will be a special Filipino delicacy Food Truck in Calapan, would you be willing
to buy from it? (Kung magkakaroon ng Food Truck ng meryenda sa Calapan, gugustuhin
mo bang bumili doon?)
 Yes (Oo)
 No (Hindi)
8. Please choose what type of delicacies you would buy in a food truck. (Pumili ng uri ng
meryenda na gugustuhin mong bilhin sa food truck.)
 Fried Suman
 Ube Stuffed Suman
 Yema Stuffed Suman
 Fried Suman
 Cheese Stuffed Buchi
 Ube Stuffed Buchi
 Cheese Stuffed Pandan Buchi
 Pandan Palitaw
 Ube Palitaw
 Yema Palitaw
 Puto Pizza
 Pandan Puto Cake
 Choco Puto Cake
 Melon Puto Cake
9. Please choose what type drinks you would buy in a food truck. Pumili ng uri ng inumin
na gugustuhin mong bilhin sa food truck.)
 Sago’t Gulaman Juice
 Uko Gulaman Juice
 Pandan Gulaman Juice
 Pineapple Juice
79
B. Computations
 Tally Sheet
Population Target Market The proponents' target customers are households in

Calapan City, Oriental Mindoro, that sell organic delicacies. The company will
benefit the target consumers by providing an organic delicacy that is healthier and
tastier at an affordable price that will satisfy them. The proponents were able to
obtain the ’30,734’ data of the number of households in Calapan City from the
Calapan City Official Website (http://www.cityofcalapan.gov.ph/). The data from the
past 2016-2020 population was from Calapan City Hall.
 Estimated Consumption
Estimated Consumption = No. of Households in Calapan City X % of the sample size

of the respondents who would buy organic delicacies.
Year Total Number of Estimated Average Spent per

Households in Consumption Year
Calapan City (98%)
2016 31, 177 30,553 1,044.72
2017 31, 626 30,993 1,044.72
2018 32, 081 31,439 1,044.72
2019 32, 543 31,892 1,044.72
2020 33,115 32,453 1,044.72
 Average Consumption
The total expenses of the food truck are divided by the number of households which
consume the same product offered.
Average Consumption = 28,980,900.00 ÷ 30,135 = 961.70
80
Appendix B
A. Past Demand
Past Demand ∈Peso=Estimated Consumption × Average Spent per Year
Year Total Number Estimated Average Past Demand

of Households Consumption Spent per in Peso
in Calapan (98%) Year
City
2016 31, 177 30,553 1,044.72 31,837,142.59
2017 31, 626 30,993 1,044.72 32,295,635.79
2018 32, 081 31,439 1,044.72 32,760,381.17
2019 32, 543 31,892 1,044.72 33,232,420.76
2020 33,115 32,453 1,044.72 33,816,999.59
B. Past Supply
Year Past Supply in Peso

2016 376,200
2017 577,800
2018 918,000
2019 1,287,000
81
2020 850,500
C. Projected Demand
The proponents used the excel to compute the forecast easily.
¿ FORECAST ( x , know n ys , know nxs )
Whereas:
X = the year to be projected
knownys = past demand in peso for previous years
knownxs = previous years 48
Past Demand
Year
in Peso
2016 31,837,142.59
2017 32,295,635.79
2018 32,760,381.17
2019 33,232,420.76
2020 33,816,999.59
Year Projected Demand

2022 34,257,465.67
2023 34,766,664.05
2024 35,278,069.45
2025 35,782,612.46
2026 36,265,911.1
D. Projected Supply
The proponents used the excel to compute the forecast easily.
82
¿ FORECAST ( x , know n ys , know nxs )
Whereas:
X = the year to be projected
knownys = past demand in peso for previous years
knownxs = previous years
49
Past Supply in
Year
Peso
2016 376,200
2017 577,800
2018 918,000
2019 1,287,000
2020 850,500
Year Projected Supply

2022 1,465,020.00
2023 1,630,800.00
2024 1,796,580.00
2025 1,962,360.00
2026 2,128,140.00
E. Demand Gap
¿ Projected Demand−Projected Supply
Projected Demand Projected Supply Demand Gap

Year
2022 32,050805.95 1,465,020.00 32,792,445.67
2023 32,526929.95 1,630,800.00 33,135,864.05
83
2024 33,005138.68 1,796,580.00 33,481,489.45
2025 33,476970.55 1,962,360.00 33,820,252.46
2026 33,928957.86 2,128,140.00 34,137,771.10
F. Market Share
The proponents used excel to compute the market percentage in peso easily.
Sales Volume X Ave .Cost X Days X Estimated Consumption

Market Share Percentage=
Demand Gap
Year Demand Gap Estimated Market Market Share in

Share Peso
2021 32,792,445.67 46% 15084525.01
2022 33,135,864.05 54% 17893366.59
2023 33,481,489.45 65% 21762968.14
2024 33,820,252.46 77% 26041594.39
2025 34,137,771.10 91% 31065371.7
Market Share∈Peso=Demand Gap X Estimated Market Share Percentage
Estimated Market Market Share in

Year Demand Gap Share Peso
2022 32,792,445.67 46% 15,084,525.01
2023 33,135,864.05 54% 17,893,366.59
2024 33,481,489.45 65% 21,428,153.25
2025 33,820,252.46 77% 25,703,391.87
84
2026 34,137,771.10 91% 31,065,371.7
Appendix D
QUESTIONNAIRE
Name of the Restaurant (optional): ____________________
Dear Respondents,
Greetings! The researchers from Divine Word College of Calapan taking up Bachelor of
Science in Businesse Administration major in Financial Management will be conducting A
Feasibility Study of Putting Up a Special Filipino Native Delicacies Food Truck in Calapan
City, Oriental Mindoro. Rest assured that the data coming from your office will be confidential
and solely used for the above stated purpose.
1. Do you buy delicacies?
1%
Yes
No
99%
85
2. If yes, what particular merienda?
5% Ube Stuffed Suman

5% 11%
Yema Stuffed Suman
5%
Fried Suman
7% 11% Cheese Stuffed Buchi

Ube Stuffed Buchi
Cheese Stuffed Pandan Buchi
8% Pandan Palitaw
10%
Ube Palitaw
6% Yema Palitaw
Puto Pizza
6% 11% Pandan Puto Cake
Choco Puto Cake
6%
11% Melon Puto Cake
3. How many times a week do you buy merienda?
1%
3%
14%
1 time a week
2 times a week
42%
3 times a week
4 times a week
21% 5 times a week
6 times a week
7 times a week
4% 15%
86
4. How much do you spend on buying delicacies merienda?
1%0%
4%
5.
23% 0-100
101-200
201-300
301-400
401-500
72%
Do you spend on drinks too when buying merienda?
15%
Yes No
85%
87
6. If yes,please specify what kind of drink you buy.
18%
39%
Buko Gulaman Juice
Pandan Gulaman Juice
Pineapple Juice
21% Sago’t Gulaman Juice
23%
7. If there will be a merienda Food Truck in Calapan, would you be willing to buy from
it?
8.
Yes No
Please choose what type of merienda you would buy in a food truck.
88
9. Please choose what type of drinks you would buy in a food truck
89
BIBLIOGRAPHY
Scribd (2011, Octoer 5)

https://www.scribd.com/doc/67526758/Kalye-Ocho-Feasibility-Study-on-Street-Food-
Kiosk
City of Calapan. (2016). Demographic Sector.

http://www.cityofcalapan.gov.ph
Karpatia Trucks (2020, July 14)
https://karpatiatrucks.com/how-to-value-a-food-truck/
Pinoy Bisnes Ideas (2019, March 5)

https://www.google.com/amp/s/www.pinoybisnes.com/food-business-ideas/filipino-
native-delicacies-kakanin-recipes
Yummy.Ph (2019)
https://www.yummy.ph/recipe
M&G Global Ads (2017, December 8)

https://mgglobalads.com/food-kiosk-business-3
DT Business Law (2019, June 28)

https://dtbusinesslaw.com/top-5-legal-considerations-facing-food-truck-owners/
#:~:text=The%20most%20common%20entity%20choice,and%20liabilities%20of%20the
%20business
Food Truck Empire (2016, January 31)
https://foodtruckempire.com/how-to/pjilippines
90

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A Feasibility Study of Putting Up a Special Delicacies Food Truck Rolling Around Calapan

City, Oriental Mindoro

Divine Word College of Calapan

ANDAL, MAICA ANDREA

Bachelor of Science in Business Administration

2nd Semester A.Y. 2020-2021

MS. CLAUDETTE G. SIM, CMITAP (Panelist and Adviser)

ROF. SHIRLEY I. MENDOZA, AMED, DBE, PhD. (Dean, SBHTM)

A. Letters and Communication

I. BACKGROUND OF THE STUDY

III. SOCIAL DESIRABILITY

I. NATURE AND EXTENT OF THE MARKET

Year Total Number Estimated Average Past Demand

Year Past Supply in Peso

Year Projected Demand

Year Projected Supply

Projected Demand Projected Supply Demand Gap

Estimated Market Market Share in

II. MARKETING STRATEGIES

H.2. Pricing Strategies

H.3. Promotion Strategies

C.2. PRODUCT PREPARATION GUIDE

Making the ube stuffed suman

Making the yema-stuffed suman

STUFFED BUCHI (UBE/CHEESE STUFF)/PANDAN BUCHI

 Glutinous rice flour

1. Heat oil over medium-low heat

STUFFED PALITAW (UBE/PANDAN)

 Galapong (Glutinous Rice Flour)

PUTO CAKE (CHOCO, PANDAN, MELON)

BUKO GULAMAN JUICE

 Gulaman Powder (Buko Flavor)

PANDAN GULAMAN JUICE

SAGO’T GULAMAN JUICE

Since Special Merienda on Wheels is in the catering business, the proponents

Product Responses Percentage Maximum Output

 Back-end Kitchen Preparation

 Food Truck Operation and Service

E.2. Back-End Office Location

G.1. Ube Suman

G.2. Yema Suman

G.3. Fried Suman

G.4. Cheese Stuffed Buchi

G.5. Ube Stuffed Buchi

G.6. Cheese Stuffed Pandan Buchi

G.7. Pandan Palitaw

G.8. Ube Palitaw

G.9. Yema Palitaw

G.10. Puto Pizza

G.11. Choco Puto Cake

G.12. Pandan Puto Cake

G.13. Melon Puto Cake

G.14. Buko Gulaman Juice

G.15. Pandan Gulaman Juice

G.16. Sago’t Gulaman Juice

G.17. Pineapple Juice

H. MACHINERIES AND EQUIPMENTS

Item Description Function Quant Unit Total Cost