L A K E V I E W I N T E G R AT E D S C H O O L

”Oh my Siomai
for EveryJuan!”
A BUSINESS PROPOSAL
b y G r a d e 6 – S G H V- 2
 PRESENTED BY:

Michaella Keith C. Biosa Franchesca Mae M. Macabata Alkizsha May M. Odiamar Czar Emmanuelito L. Ordines
Asst. Leader Treasurer Secretary Leader

PRESENTED TO:
Mr. Welfredo De Paz
TLE Teacher 6
 BACKGROUND
This company was created by 4 pupils of Lakeview Integrated School of Grade-6 SGHV 2. The name
“Oh My Yummy Siomai For EveryJuan” was suggested by us because we will Produce Finest and
Delicious Siomai as our Product. All of us are taking the subject Technology And Livelihood Education
with the guide of our Teacher, Sir Welfredo De Paz

The idea of making Siomai as our main product is suggested by one of our members so we decided
to sell Siomai as our main product. Moreover, we also made this product as our main dish because we
want to sell and serve people with best quality but also affordable for our costumers, along with eco-
friendly and sustainable packaging, For our targeted buyers which are usually Grade 6 Pupils, but we
also want our product to reach other grade levels.

In addition, we will provide 100 pesos each so we can buy our products and will be making the
product at our one members house where we will make, package and store our products. And we will be
promoting and advertising our product through social media platforms like facebook and flyers.
 I.BACKGROUND OF THE COMPANY
1.1 INTRODUCTION TO BUSINESS

PRICE DESCRIPTION
TOOLS AND

₱ 5.00
INGREDIENTS:
• Grinded Pork
• Carrot
EACH •
•
Patatas
Onion
• Garlic
• Bellpepper
• Eggs

Product
 1.2 BUSINESS BACKGROUND
The origin of siomai (shumai) could be traced back to the Yuan dynasty, around 700 years,
ago. It was invented in the northern regions of China and then slowly spread its fame down
south, and was glorified in the teahouses in Canton and Hong Kong. Siomai fun fact, In modern
Chinese literally means “to cook and sell”. It was believed to be served as a secondary product
in local tea houses and was initially called as “sold as sideline”. Tisa, Labangon is also known
as the Siomai capital of Cebu. Way Tugpahay literally means “no sleep”. Way Tugpahay Corner
got its name because they are open 24/7. A lot of people eat at night at the break of dawn.
Siomai in the Philippines are steamed Chinese pork dumplings, and one of the few food items
that’s retained its Cantonese name (alternative spellings include shumai, siumai, or shaomai)
since arriving here. Here in the Philippines, siomai is a very popular food that you can easily
find almost everywhere-as a snack-on-the-go from food stalls along sidewalks, or inside malls’
food courts; or in restaurants as part of their menu.
 1.3 BUSINESS DESCRIPTION

Our product Siomai is one of the most delicious and popular snack in the country of the
Philippines that we offer a different flavor of it because we added shrimp as one of the main
ingredients of our product. The Face to Face store is positioned in 3rd floor Building D Left wing
of Lakeview Integrated School. And will be working and operated once a week on Monday only at
recess time (8:45).
1.2 COMPANY OVERVIEW

COMPANY’S LOGO

COMPANY’S NAME Oh My Yummy Siomai For EveryJuan

OWNER’S NAME Ordines, Czar Emmanuelito,

Odiamar, Alkizsha May
Biosa, Michaella Keith
Macabata, Franchesca Mae
TYPE OF BUSINESS Partnership
Marigold St. Lakeview homes,
COMPANY ADDRESS
Putatan Muntinlupa City
1.2 COMPANY OVERVIEW

START UP CAPITAL 600 Php

PRODUCT Siomai
Sell Siomai, and learn the value
MAIN ACTIVITY
of selling.

NUMBER OF STAFF 4
 II. VISION AND MISSION
2.1. VISION AND MISSION
Our vision is to be a successful entrepreneur someday in the future,
And to bring Products that are 100% safe and will meet their desired
nutrition levels and to do Request of every Costumers.

Our mission Is to create and produce best quality products, And to

serve costumers and buyers with the best Siomai. Also, to maintain
producing safe and finest quality products. Further, to influence our
classmates and other people to be a loyal, kind and honest
entrepreneurs.
 2.2 ORGANIZATIONAL CHART

CEO
Czar Emmanuelito L.
Ordines

ASSISTANT SECRETARY TREASURER

Michaella Keith C. Alkizsha May M. Franchesca Mae
Biosa Odiamar M. Macabata
 III. ADMINISTRATION AND
HUMAN RESOURCES PLAN

3.1 POSITION AND QUALIFICATION

Business plans and strategies necessary for a successful company. This

will make the business smooth, easy, and will have a lot of
accomplishments. Also having a good strategies will affect the
company’s growth very well. Based on our company strategies we have
to put much efforts and emphasis for the efficiency of our business.
 Introducing
ABOUT ME

NAME: Michaella Keith C. Biosa

AGE: 11 y/o
DATE OF BIRTH: May 18, 2011
GENDER: Female
ADDRESS: Blk. 53 Lot 12, Orchids St. ,
SGHV , Putatan Muntinlupa
City
EMAIL ADDRESS: [email protected]
 Introducing
ABOUT ME

NAME: Franchesca Mae M. Macabata

AGE: 12 y/o
DATE OF BIRTH: September 12, 2010
GENDER: Female
ADDRESS: 411 unit A marigold St.
Subdivision Lakeview Putatan
Muntinlupa City
EMAIL ADDRESS: franchescamacabata@
gmail.com
 Introducing
ABOUT ME

NAME: Alkizsha May M. Odiamar

AGE: 12 y/o
DATE OF BIRTH: December 28, 2010
GENDER: Female
ADDRESS: Sunflower St. Patdu Compound, South
Greenheights, Putatan, Muntinlupa
City
EMAIL ADDRESS: alkizshamaymejica@
gmail.com
 Introducing
ABOUT ME

NAME: Czar Emmanuelito L. Ordines

AGE: 12 y/o
DATE OF BIRTH: December 19, 2010
GENDER: Male
ADDRESS: Lot 1-A Hyacinth St SGHV
EMAIL ADDRESS: czaremmanuelitoordines.ph@gmail.
com
 IV.MARKETING PLAN

4.1 PRODUCT IDENTIFICATION 4.2 TARGET MARKET 4.3 ANALYSIS OF MARKETING

The product we serve only has a plain We usually want our Company Market The reason that we decided to make
flavor, because we think that the sauce Target to get or to sell in other Grade siomai’s in recess times is because of we
will mix better with the plain siomai levels, but for the moment our company the students to LIS are getting used to
Moreover, More people got used to eating will only be prioritizing Grade 6 and what they eat in the canteen, so as a group
a plain flavor only. Grade 6 Teachers of LIS. We also want we decided to sell this in an affordable
our company to sell outside the school but p[rice for everyone so students can try
for the meantime we prioritize the something else instead of always eating
students inside the school. And as a almost the same thing over and over
continuous Business we will work our again.
way up to higher grade levels from junior
high to senior High.
 IV.MARKETING PLAN

4.4 MARKETING STRATEGIES 4.5 PRODUCT PACKAGING

Our marketing strategies are to build

teamwork strong for effective selling to
happened and to have a good mindset or
quotes on selling our products from
“Hello, How many would you like to buy
and what flavor?” to “Thank You! Come
Again”. Also to be kind for to costumers
so our store will be in their minds and to
We decided to use this kind of packaging because of the fact that its
always combine our ideas much if we
echo-friendly and sustainable for nature and it can also be recycled. And
could.
People are used to using this because it is very popular in the
Philippines.
 IV.MARKETING PLAN

4.6 PRODUCTION DETAILS STEP BY STEP PROCEDURE:

Ingredients: Sioamai First, grind the pork with carrots and Potatoes. Second, Shred the Onion,
Garlic and Bellpepper together, Third Mix well and while mixing Add 2
• *Pork Giniling Eggs in the mixture. Fourth, Separate the molo wrappers. Next, Put the
• *Carrot mixture in the Molo Wrappers then fold them. Then, Prepare the Steamer
• *Potato Then spread oil in it to avoid sticking. Finally, boil water underneath the
• *Onion steamer to start the Cooking.
• *Garlic
• *Bellpepper
• *Eggs
 5.1 SUPPLIER
For now we are starting small in making
Products or Siomai’s. That’s why we only get
V. OPERATION our supplies in the local Market where we make
PLANNING sure to get Products Fresh, In good Condition,
Affordable and Good Products. To aim for the
satisfaction of our costumers we make sure we
cleaned, and checked every product.
5.2 IMPLEMENTATION SCHEDULE
Implementation Schedule:
WEEK 1 2 3 4 5 6 7
I.Planning S
• Product suggestion
• Listing out the suitable products and supplies
• Management plan is formed
• Delivery and operation time are made

II.Buying
• Collecting P150.00 from each team member
• Dealing with suppliers
• Ordering the raw materials
• Ordering the packaging materials
5.2 IMPLEMENTATION SCHEDULE
Implementation Schedule:
WEEK 1 2 3 4 5 6 7
III.Production S
Preparation
• Advertising our products through social
media platforms
• Take orders from the customers via online
and through brochures.

IV.Selling
• We start selling the product
• Calculate the total income from the sales and
the cash is rolled on to buy the productsfor
the incoming weeks.
 6.1 PROJECT IMPLEMENTATION
COST

• Pork Giniling = 250

• Carrots = 10
6 FINANCIAL PLAN • Potato =
• Onion = 26
• Garlic =
• Wrapper = 232
READ MORE
• Eggs = 18
Total – 476

PHP 5.00 X PHP 163 = PHP 815 – PHP 476 = PHP 340
 6.2 LIST OF EXPENSES

Production Quantity
Cost per unit Total
expenses

6 FINANCIAL PLAN Packaging 1 P10.00 P20.00

READ MORE Toothpick 2 P12.00 P24.00

TOTAL P44.00
 Other
Quantity Cost per unit Total
expenses

6 FINANCIAL Transportation 4 P40.00 P40.00

PLAN
Marker 1 P12.00 P12.00

OTHER EXPENSES Cartolina 2 P6.00 P12.00

TOTAL P64.00
 CONCLUSION
A thing definite when it talks about a company business is, if you and your staffs or members know
values, have marketing strategies, and located in a good place or position, and you sell good and
popular products, it will affect your business growth positively.

Also when it comes business teamwork is one of the most important thing, being positive to one
another’s opinions is the cause of a bright effect of the business.

Moreover, we have been greatly examined of the business snacks making

Industry. In this company we have examined our opportunities in this industry as a cause and will
possibly become a successful entrepreneur as an effect.

That’s why having different opportunity in this industry will be more and much more important for this
race of food making industry.
Day 1
APPENDIX
Day 2
Day 3
THANKS
FOR
WATCHING!
GRADE 6-SGHV2

PREPARED BY: ALKIZSHA MAY M. ODIAMAR