Kakaibites: A feasibility study on developing a plant-based snack menu / Angeles, Kate F. Babar, Shainah P. Patindol, Thea Erika L. Regalario, Jette Dianne F. Tibre, Kyle Karylle A. 6

Feasibility Study: (BSBA major in Marketing Management) - Pamantasan ng Lungsod ng Maynila, 2024. 56

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Executive Summary a.

Business Description Kakaibites aims to establish a sustainable plant-based snack menu, offering a unique and healthy dining option near the historical Intramuros walls in Manila City. The menu will feature a signature tofu and carrot burger, complemented by coconut fries made from buko (young coconut) strips or crispy carrot chips alongside refreshing buko juice. All items will be served in environmentally friendly packaging, with a compartment design that keeps the fries or chips neatly above the drink, ensuring convenience for on- the-go students. Kakaibites will be strategically located in the Intramuros Walls in front of Mapúa University, where high foot traffic from students at nearby universities such as Pamantasan ng Lungsod ng Maynila (PLM), Mapúa University (formerly known as Mapua Institute of Technology), Lyceum of the Philippines University - Manila (LPU), Colegio de San Juan de Letran - Manila, and Manila High School ensures visibility and consistent demand. This prime location will allow Kakaibites to effectively serve a diverse student population seeking quick, nutritious, and sustainable meal options. The business will operate from a compact kitchen space that will serve as both a manufacturing and selling area, allowing for efficient preparation and direct customer interaction. The facility will be equipped to handle food preparation and packaging, and there will be a point-of-sale area for a seamless customer experience. The name Kakaibites is a creative combination of two words: Kakaiba, meaning different or unique, and bites, reflecting our commitment to providing exceptional and delightful food options. This name encapsulates our mission to stand out in the plant-based food industry by offering innovative and sustainable meal choices. The inspiration for this venture stems from the growing demand for plant-based foods and the need for more sustainable dining options in urban areas (Santos, 2024); as awareness of environmental issues and dietary preferences continues to rise, Kakaibites seeks to fill this market gap by offering a menu that promotes both health and sustainability. The business will also apply for Halal certification. With the Halal certification, rest assured that all Kakaibites products are safe and aligned with the criteria stated by the Halal Development Institute of the Philippines. Kakaibites will be structured as a general partnership, with key personnel handling the daily operations and long-term strategy. b.

Market Analysis Kakaibites will be positioned within the growing plant-based food industry, specifically targeting the Filipino market's demand for sustainable, healthy, and eco-friendly snacks. Globally and locally, the plant-based food sector is experiencing substantial growth, driven by rising consumer awareness about health and environmental sustainability (Chhatwal, n.d.; Statista, 2024). The plant-based food market in the Philippines is rapidly expanding as businesses introduce plant-based alternatives to traditional cuisine. Kakaibites must register or apply for City Hall, BIR, SEC, and SSS certifications. The industry shows strong growth potential, with the meat substitute market projected to grow at a CAGR of 13.38% from 2024 to 2029 (Data Bridge Market Research, 2024). However, competition exists from traditional food vendors, and students the primary target market-are price-sensitive. Kakaibites differentiates through a unique halal-certified menu, eco-friendly packaging, and a commitment to sustainability. The demand and supply analysis for Kakaibites reveals promising market potential for its plant-based snack offerings. Based on an online survey, consumer purchase frequency was categorized into every day, every 2-3 days, weekly, a couple of times a month, monthly. and less frequent intervals, with significant interest observed across all product lines-combo meals, burgers, fries, and chips. Most respondents preferred purchasing a couple of times a month, highlighting moderate but consistent demand. On the supply side, Kakaibites projects an initial production of 299,880 units in 2025, growing steadily to about 364,506 units by 2029. This growth aligns with increasing consumer interest in healthy, plant-based snacks, showcasing Kakaibites' capability to scale operations and compete effectively while meeting evolving market demands. c.

Marketing Feasibility Kakaibites, a unique snack brand in Intramuros, Manila, aims to capture the student market from nearby universities by offering creative, healthier alternatives to traditional fast foods. Positioned within a high-foot-traffic area, Kakaibites' plant-based menu features innovative items like the Tofullicious Burger, Coco-loco Fries, and Crackrot Chips, catering to students seeking affordable and nutritious snacks. The value-based pricing strategy ensures affordability while being vibrant. The brand design and tagline, Snack Right, Live Light with Kakaibites, reinforce a fun, healthy snacking experience. Kakaibites will employ a mixed marketing strategy to reach its target market effectively. Social media campaigns on platforms like Facebook, Instagram, and Tik Tok will be used to showcase the brand's unique offerings and engage with students. Additionally, on-ground initiatives like campus tours will allow for direct interaction with the target audience. Kakaibites will launch the Bite Me More Rewards loyalty program to foster customer loyalty and offer seasonal promotions like back-to-school discounts. By combining these digital and on-ground strategies, Kakaibites aims to establish itself as the go-to snack destination for students in Intramuros. d.

Technical Feasibility Kakaibites' technical feasibility study will prove the brand's ability to deliver top-notch, plant-based food. The brand will have a solid operational plan, a streamlined production process, and a customer-first approach. Key equipment like griddles, deep fryers, freezers, and a point-of-sale system will keep the kitchen running smoothly. Using quality tools, kitchen supplies, and sanitary materials will maintain high hygiene standards. By sourcing ingredients locally, the brand will prioritize freshness and sustainability. Kakaibites aims to serve at least 32 burgers, 81 servings of chips, 81 servings of fries, and 116 juices daily. This goal reflects the brand's commitment to providing consistent and accessible options to its customers. The production process will be efficient and minimize waste, from washing and prepping ingredients to storage. Kakaibites will prioritize the customer experience, from the initial interaction to post-purchase feedback, fostering satisfaction and loyalty. The Intramuros stall will be designed to balance operational needs with a welcoming customer environment, creating a memorable and convenient experience. A Gantt chart will outline the key stages of product development and market entry, ensuring a well- organized timeline. Overall, Kakaibites is well-positioned to succeed. The efficient production model, clear project milestones, and customer-focused approach demonstrate the brand's commitment to quality, efficiency, and sustainability. e.

Management Feasibility Kakaibites will be a general partnership where the five co-owners share decision- making and responsibilities. This setup will promote teamwork because each co-owner has unique finance, operations, production, marketing, and customer service skills. By By dividing roles, the team can maintain the business's smooth operation and respond quickly to customer needs and market changes. The management team will create clear policies and guidelines to simplify operations and ensure financial stability. These policies will ensure that Kakaibites stay true to their values and establish a solid foundation for future growth while promoting health and wellness. f.

Financial Feasibility Kakaibites, primarily funded by founders' contributions, projects positive financial growth from 2025 to 2029. Start-up capital of P375,000 covers capital expenditures, pre- operating costs, and initial working capital. Financial projections indicate steady improvement, with gross profit margins rising from 25.51% to 31.51% and net profit margins increasing from 4.69% to 8.26% by 2029. Liquidity remains high, with no noncurrent liabilities and cash reserves projected to reach P28.38 million by 2029. ROI shows consistent growth, increasing from 0.69 in 2025 to 2.91 by 2029, validating returns relative to investment. Projections are based on a 5% annual sales increase, a 20% markup on costs, and a straight-line depreciation method for assets with salvage values of P5,000 and P500. Over five years, total assets are expected to grow from P6.78 million to P30.34 million, while net income increases from P2.13 million to P3.37 million, reflecting efficient resource management and sustained profitability. g.

Socio-Economic Feasibility Kakaibites aims to boost the local economy by directly sourcing ingredients such as coconuts and carrots from Filipino vendors in Divisoria, providing them with a reliable market and reducing dependence on imported products. This approach strengthens local trade, supports small-scale suppliers, and aligns with the global trends toward nutritious, plant-based food choices. Kakaibites contributes to economic growth, supports sustainable food practices, and fosters a resilient food ecosystem by prioritizing local sourcing and innovative, healthier snacks. Kakaibites' product lineup-tofu and carrot burgers, coconut fries, carrot chips, and buko juice-offers affordable, nutrient-rich fast-food alternatives that promote balanced diets and are accessible to consumers, particularly students. By partnering with Divisoria vendors, Kakaibites supports local commerce, reduces emissions, and encourages eco- friendly eati

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