BUSINESS PLAN (EXAMPLE BASED ON TIA MARTHA’S SNACK CORNER)
❖ PRELIMINARY PAGES
(Examples only — students will follow the provided formatting)
❖ Title Page (EXAMPLE)
“A Business Improvement Plan for Tia Martha’s Snack Corner”
❖ Acknowledgment (EXAMPLE)
“We would like to thank the owner of Tia Martha’s Snack Corner for allowing us to observe and
interview her for the purpose of this business plan. We also thank Ms. Mary Grace P. Tipon for her
guidance in completing this project.”
❖ Dedication (EXAMPLE)
“We dedicate this business plan improvement study to all hardworking small business owners in our
community, especially Tia Martha, whose passion inspired this project.”
❖ CHAPTER 1: TITLE & EXECUTIVE SUMMARY
(Example based on Tia Martha’s Snack Corner)
A. Business Name and Logo
Name: Tia Martha’s Snack Corner
Logo: A local-style food stall logo with a banana cue illustration and cheerful colors.
B. Business Concept and Overview
Tia Martha’s Snack Corner is a small food stall located near CIT. It sells popular Filipino merienda such as
banana cue, turon, camote cue, kwek-kwek, and iced refreshments. The business has served students,
parents, and local residents for more than five years.
This business plan focuses on improving product quality, diversifying offerings, and enhancing
customer service to increase sales and maintain customer loyalty.
C. Mission and Vision Statement
Mission:
“To provide freshly cooked Filipino merienda that is affordable, delicious, and satisfying for students and
local residents.”
Vision:
“To become the most trusted, clean, and student-friendly snack corner in the CIT community.”
D. Key Objectives
1. Improve product variety by adding two new snack options within 3 months.
2. Reduce waiting time by 30% through better preparation and workflow.
3. Increase daily sales by attracting at least 30 additional customers per day.
4. Build a social media presence to reach more students.
E. Summary of Business Model
Tia Martha’s Snack Corner earns money by selling affordable Filipino snacks. Customers buy directly
from the stall (walk-in customers). The business generates revenue through per-piece sales of
affordable snack items.
F. Expected Outcomes and Financial Highlights
(Note: Simplified — no detailed financial statements, only descriptive outcomes)
1. Expected increase in daily sales due to product improvements
2. Higher customer satisfaction from faster service
3. Stronger brand presence through social media
4. Greater visibility and loyalty among CIT students
❖ CHAPTER 2: BUSINESS DESCRIPTION & MARKET ANALYSIS
A. Business Industry Overview
Tia Martha’s Snack Corner belongs to the local food retail and street-food industry. This industry
remains stable because consumers always seek convenient, affordable snacks. Filipino favorites such as
turon, kwek-kwek, and banana cue continue to be popular, especially among students.
B. Nature of the Business
Tia Martha’s Snack Corner is a sole proprietorship. It sells homemade traditional snacks cooked fresh
daily. It is a micro-business with 1–2 workers, depending on peak hours.
C. Business Location and Justification
Location: Near CIT, Brgy. Songkoy, Kitcharao-Alegria Boundary
Reasons:
• Very high student foot traffic
• Close to classrooms and waiting areas
• Accessible to parents waiting for children
• Near highway (visibility to walk-by customers)
D. Target Market and Customer Segmentation
Primary Customers:
• CIT college students (ages 17–25)
• Budget-conscious snack buyers
Secondary Customers:
• Faculty and staff
• Residents near the school
• Jeepney passengers along the highway
E. Industry Trends and Opportunities
• Growing preference for affordable snacks among students
• Demand for quicker service
• Trend of clean food handling and visible cooking process
• Opportunity to introduce flavored drinks, combo meals, or “snack-with-drink” promos
• Students respond strongly to promotions posted on Facebook
F. Competitive Analysis (SWOT Analysis)
(NOTE: Organize this into table format)
Strengths:
• Well-known in the community
• Affordable and delicious snacks
• High visibility near school
Weaknesses:
• Long waiting time when there are many customers
• Limited snack variety
• No online presence
Opportunities:
• Introduce new snack items (e.g., cheese turon, flavored fries)
• Partner with student orgs during events
• Improve packaging for takeout
Threats:
• New food carts offering trendy snacks
• Price competition
• Weather-related sales fluctuations
G. Market Needs & Demand Analysis
(NOTE: Use graphs to visually presents demand)
Survey responses from 80 CIT students showed:
• 85% buy merienda more than twice weekly
• 72% prefer cheaper snacks over cafeteria meals
• 60% want new snack options
• 50% want faster serving time
This indicates strong, consistent demand for Tia Martha’s snacks with room for improvement.
❖ CHAPTER 3: PRODUCTS, SERVICES, & MARKETING PLAN
A. Description of Products and Services
Current Products:
• Banana cue
• Turon
• Camote cue
• Kwek-kwek
• Iced gulaman
• Fruit juice
Suggested Improvements:
• Cheese turon
• Flavored chicken balls
• Affordable “student snack combo”
B. Unique Selling Proposition (USP)
“Home-cooked Filipino merienda with a clean, fast, and student-friendly service experience.”
C. Pricing Strategy
Competitive pricing:
• Banana cue (₱12)
• Turon (₱10)
• Kwek-kwek (₱15 per cup)
• New items priced based on local competitors
D. Marketing & Promotional Strategies
• Facebook page for menu updates
• Student bundle promos (e.g., 3 for 25)
• “Merienda of the Day” special
• Loyalty reward card: Buy 10 snacks, get 1 free
• Posters near CIT gate
E. Distribution Channels
• Walk-in customers at stall
• Pre-orders via Messenger
• Pick-up system during lunch rush
F. Sales Forecast and Projections
(No detailed financial statements; simple narrative forecast)
• Expected increase in sales during exam week
• More customers with new snack varieties
• Daily estimated customers: 80–120 students
❖ CHAPTER 4: OPERATION PLAN
A. Business Operations Workflow
1. Prepare ingredients early morning
2. Cook batches of snacks
3. Display freshly cooked items
4. Serve walk-in customers
5. Accept pre-orders via Messenger
6. Clean cooking area after closing
B. Production/Service Delivery Process
Example (Banana Cue):
1. Peel bananas
2. Heat oil
3. Caramelize sugar
4. Fry bananas and coat with caramel
5. Serve on skewers
C. Suppliers and Logistics
• Bananas: Local farmers in Barangay Songkoy
• Sugar & oil: Local sari-sari stores
• Packaging: Nearby grocery store
• Drinks: Local distributor of powdered drinks
D. Inventory Management
• Daily monitoring of bananas and sugar
• Reorder ingredients when supply reaches 20%
• Maintain clean storage area
• Keep emergency stock of cooking oil
E. Technology & Equipment Needed
• Deep fryer
• Cooking stove
• Utensils
• Cooler for drinks
• Display trays
• Simple cash box
F. Legal and Regulatory Requirements
• Barangay business permit
• Sanitary permit
• DTI registration (if expanding)
• Food handling certification for workers
❖ CHAPTER 5: MANAGEMENT TEAM
A. Organizational Structure
Owner → Cook/Assistant → Cashier → Student Helper (peak hours)
B. Roles and Responsibilities
• Owner: Oversees operations, purchases supplies
• Cook: Prepares all snacks
• Cashier: Handles payments
• Helper: Assists customers, cleans workspace
C. Qualifications and Experience
• Owner has 10 years of snack vending experience
• Assistants trained in food safety and handling
D. Human Resource Plan
• Basic orientation for helpers
• Training on cleanliness, customer service, and safety
E. Compensation and Benefits
• Daily wage for helpers
• Free snacks during shift
• Bonus pay during high-sale months
❖ CHAPTER 7: CONCLUSIONS & RECOMMENDATIONS
A. Summary of Key Findings
Tia Martha’s Snack Corner has strong customer demand but needs improved service speed and menu
variety.
B. Business Feasibility Assessment
The business is capable of growing through simple, low-cost improvements.
C. Final Recommendations
• Add new snack varieties
• Improve workflow to reduce waiting time
• Create a Facebook page
• Offer student combos
D. Future Growth and Expansion Plans
• Add flavored fries
• Expand seating area
• Introduce seasonal snacks