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Eimar, Thea Jonelyn B. Esteban, Frances Carlyn B. Fuentes, Roan C. Lao, Nicolette Gail Y. Pimentel, Kyla Mae B. Reyes, Linella Joyce V. |
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NutriChew:a Feasibility Study on the potential market and sustainable production of chewy vegetables with dips as a nutritious snack alternative in San Nicolas, Binondo. |
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4559746 |
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154 pages. |
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| 500 ## - GENERAL NOTE |
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Feasibility Study : (BSBA major Human Resource Management) - Pamantasan ng Lungsod ng Maynila, 2024. |
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56 |
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Executive Summary a. Business Description NutriChew provides unique and plant-based chewy vegetables snacks with various dip flavors, to make healthy eating fun. It aims to cater to the health-conscious consumers and mostly adolescents' people from Binondo Manila, that are seeking healthy and onthe-go snack options. NutriChew is a guilt-free snack, which not only sustains the health and well-being of an individual but also sustains the environment with its sustainable packaging. The product will stand out by combining nutritious foods with chewy textures and freshness, which can attract the pickiest eaters and even adolescents. Focus on quality control, innovative snacking opportunities, and consumer involvement in NutriChew will surely cultivate brand loyalty and gain market share. b. Market Analysis NutriChew primarily targets 13,274 elementary and high school students in Binondo for the 2024-2025 school year. This demographic includes students from Marcela Agoncillo Elementary School, Pedro Guevarra Elementary School, Jose Abad Santos High School, and Raja Soliman Science and Technology High School. Adolescents are increasingly aware of the importance of healthy eating, but they face challenges such as limited access to nutritious snacks and the prevalence of fast food. Survey data indicates a 13.64% purchase frequency and a high acceptance rate of 99%, showing strong market potential. Overall projected demand is expected to start at 1,464,889 in 2025 and competitors' total supply of 410,850 units, with a demand-supply gap of 1,054,039, highlighting a significant opportunity for NutriChew to meet these unmet needs. c. Marketing Feasibility NutriChew will be established on Numancia Street, San Nicolas, Binondo, an area near Divisoria and Binondo Church, that is more accessible to students and passer by shoppers. The 55 square-meter facility will support production and retail operations while keeping the costs manageable. NutriChew used a cost-plus pricing strategy to balance its affordability with profitability, ensuring its products are accessible to its target market. Promotional efforts include in-store sampling, social media campaigns, promotional events to boost brand awareness and customer engagement. By emphasizing NutriChew's chewy texture, bold flavors, and health benefits, the marketing strategy aims to differentiate the brand from traditional snack options and build a loyal customer base. d. Technical Feasibility NutriChew's technical feasibility is supported by a well-planned production process that ensures consistent quality and efficiency. The facility is organized into dedicated areas for ingredient reception, dough preparation, dip production, cooking, and packaging. A detailed Gantt chart outlines key activities such as market research, product development, sourcing, facility set up, and marketing preparations leading up to the soft opening. By addressing all technical considerations, NutriChew is committed to producing high-quality snacks and streamline operations to meet customer demand effectively. e. Management Feasibility NutriChew operates as a general partnership, allowing partners to share decisionmaking responsibilities and leverage their combined resources. The organizational structure includes partners overseeing strategic decisions, a general manager handling day-to-day operations, and production staff ensuring product quality and consistency. Management policies emphasize quality control, sustainability, and food safety to align with NutriChew's mission. Marketing policies focus on building brand awareness through digital platforms and local engagement, while employee policies promote training, development, and workplace safety. These policies and structures are designed to support efficient operations, sustainable growth, and positive relationships with customers and the community. f. Financial Feasibility NutriChew's financial feasibility relies on careful planning, cost management, and strategic investments. The business is funded by six partners, each contributing P300,000, resulting in total partner capital of P1.8 million. An additional P164,978.18 in bank financing brings total capital to P1,964,978.18. Three and a half years is the estimated payback period for the investment. This reflects the potential for profitability of NutriChew within a reasonable timeframe. Through maintaining control over costs, by projecting revenues accurately, and evaluating risks, the business is well-positioned to achieve success in financial terms while offering affordable and nutritious snacks to its customers and target market. g. Socio-Economic NutriChew contributes to the economy and community by having job opportunities and collaborations with locally sourced farms, as the ingredient sourcing process is done intentionally. Sustainable packaging suggests low waste and eco-friendly endeavor, and operation supports a sustainable environment. NutriChew addresses health and nutritional concerns by creating an affordable and plant-based snack for a price that any adolescent can afford for themselves, nutritionally effective bites that encourage positive eating habits. NutriChew will integrate into the community through educational events, partnership and local events, fostering a culture of wellness and sustainability. NutriChew has a commitment to both the community and the economy for positive expansions in community health and sustainable growth. |
| Uniform Resource Identifier |
<a href=""></a> |
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| Fuller form of name |
|
| Volume/sequential designation |
|
| 810 ## - SERIES ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
|
| -- |
|
| Subordinate unit |
|
| Date of a work |
|
| Title of a work |
|
| -- |
|
| Volume/sequential designation |
|
| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| International Standard Serial Number |
|
| -- |
|
| Uniform title |
|
| Name of part/section of a work |
|
| Number of part/section of a work |
|
| Language of a work |
0 |
| Volume/sequential designation |
|
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Institution code [OBSOLETE] |
|
| -- |
lcc |
| Item type |
Book |