Professional Documents
Culture Documents
I. Introduction
like our product fried balut which are not offered in other stalls in the area. Balut
is the original pinoy food delicacy and fried balut is new and affordable to the
customer. It is healthy and can give satisfaction to the customers who love to eat
street foods. The food cart will be established in the City of San Fernando Night
Market.
Our product can simple be described as fried balut that can be add a new
taste to the well-known pinoy food lovers especially street foods. 2 pieces of
fried balut will serve in a plastic cup filled with sauce depending upon the
request of the customer. The different selection of sauces are sweet and sour,
spicy sauce and barbecue type sauce. The product will cost 38 pesos only with
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The proponent of the business is the manager and owner himself, John
Fran, who will finance and support the business. The proponent will hire one
helper to help and assist the proponent in preparing and selling the product
a. Market description:
The business wants to serve people and give them the delicious delicacy that
every Filipino must taste. It penetrates the market mainly with the masses, who love
The proponent will sell fried balut (2 pieces of fried balut) with sauce, place in a
plastic cup together with the stick on it. The product cost 38 pesos with free iced tea
drinks.
c. Supply:
The proponent will have its tie-up with Bolong Farm to supply the business with
The proponent will advertise the business in the social media like
Facebook and Instagram and create page to let the people aware of the product.
The proponent will have its own food cart to be place in the night market.
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e. Projected Sales:
a. Product or Service
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b. Production Process
BOILING OF BALUT
EGGS
PEELING OF EGGS
FRYING
Procedure
1. Boil the fresh balut eggs in water for 10 to 15 minutes and add a little salt. Drain the eggs and
3. To make the batter; in a bowl, mix the flour, salt, pepper and water.
5. In a deep frying pan, heat enough oil to deep fry the eggs. Don't overcrowd the pan with eggs. 3
to 4 eggs per batch is enough to avoid the battered eggs from sticking with each other.
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6. Fry until the batter is crispy and remove from pan using a slotted spoon. Drain with paper towels
or use a strainer to drain excess oil. Serve hot with dipping sauce.
7. To make the dipping sauce; just combine vinegar, soy sauce, sugar, onions, water and chili. Mix
very well until all the sugar is dissolved.
c. Waste Disposal:
The eggshell can be crush and feed it back to the chicken or duck because it
contains calcium. The crushed shell can be used in the garden to deter pests and a
d. Producing Cost:
Flour =P2
Materials:
16 x 30% = P4.8
Total = P20
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VI. Financial Study
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January 2017 – December 2017
BALANCE SHEET
JF BALUT ON STICK
January 2017 – December 2017
Capital 20,000
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Income Statement
JF TASTY BALUT ON STICK
January 2017 – December 2017
iv. Financial projections for 5 years of operations to include in balance sheet and
income statement.
Income Statement
JF TASTY BALUT ON STICK
January 2017 – December 2022
Less:
Expenses
Rent 84,000
Salary 270,000
Tax/permits 18,000
Cellphone Load 21,000
Gasul 29,400
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Fuel (service) 100,000
Materials and Supplies 720,000
Food Cart Maintenance 17,500
P1, 259,900
Before the business operates, the proponent will acquire and obtain legal
The business will be opening new opportunities to all the people who are
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