CHAPTER I

INTRODUCTION

In this chapter, it discusses the business profile and general description of the proposed

business. This includes the discussion and explanation of the background, rationale, objectives,

significance, scope and delimitation of the study. It also includes research methodology, which

summarizes the feasibility study, research design, the respondents, the data gathering tools and

data gathering procedures.

Background of the Study

The proposed business is “Mango Sticky Rice”, a modern twist on the classic Thai dessert

that combines sweet ripe mangoes with soft, glutinous sticky rice and creamy coconut sauce. The

concept of mango sticky rice offers a refreshing, naturally sweet, and satisfying dessert that

appeals to a wide range of customers looking for a healthier and tropical-inspired treat. The

business will serve freshly prepared mango sticky rice, presented in attractive and convenient

packaging for dine-in or takeout customers. In addition, the stall will incorporate a modern and

minimalist tropical-themed design to enhance its aesthetic appeal and attract customers. By

offering Mango Sticky Rice Delight, the business aims to tap into the growing demand for Asian-

inspired desserts, providing benefits such as customer satisfaction, a unique and Instagram-

worthy product, health-conscious dessert options, low ingredient costs, diverse customer appeal,

and the opportunity to build a strong, recognizable brand.

Mango sticky rice, a traditional Thai dessert made of glutinous rice, coconut milk, and fresh

mangoes, traces its origins to the ancient Ayutthaya Kingdom during the 14th century, where

sticky rice served as a staple among commoners and mangoes were considered a delicacy

reserved for royalty (Grace, 2024). As international interest in Asian desserts continues to rise,

this delicacy has found a place in many multicultural food markets. Mango sticky rice served in a
cup has grown in popularity in the Philippines, with businesses like MAXI Mango introducing their

mango-themed desserts through kiosk-style stalls across Metro Manila (Rappler, 2020). Locally,

in General Santos City where tropical fruits like mangoes are abundant and consumer

preferences lean toward affordable, refreshing snacks, the introduction of mango sticky rice

presents a promising opportunity for a business that merges tradition and innovation in a

sustainable way.

While mango sticky rice offers a unique and appealing dessert option, there are still

challenges and risks associated with this type of business. In the local market, various dessert

stalls already exist, creating competition in attracting customers. Additionally, several Filipino

delicacies or kakanin such as biko, suman, and sapin-sapin already make use of sticky rice as a

main ingredient, providing alternative options for customers who may prefer more traditional

flavors. Changing customer preferences may also affect the consistent demand for mango sticky

rice, making it necessary to continuously innovate and maintain customer interest. One of the

major concerns is the perishable nature of the product. Since sticky rice tends to lose its freshness

and quality quickly, especially when exposed to air or stored for extended periods, the product

may easily become stale, affecting its taste and texture. Maintaining proper preparation, storage,

and handling is essential to ensure customer satisfaction and product consistency. Failure to

address these factors may undermine both customer trust and business efficiency. Despite these

challenges, business also presents valuable opportunities. The growing interest in Asian desserts

and street food trends among Filipino consumers creates a strong market potential. Social media

platforms can be utilized to increase brand awareness, promote new flavors, and engage with a

wider audience. Additionally, the business can capitalize on the convenience and uniqueness of

serving mango sticky rice in a cup, making it an ideal grab-and-go treat. Partnerships with food

delivery apps and participation in local food bazaars or events can also help expand reach.
Seasonal and limited-edition offerings provide room for creativity and innovation, allowing the

business to stay relevant and continuously attract new and returning customers.

This study proposes the establishment of a Mango Sticky Rice in a Cup business. With

the positive potential observed in the market, the researcher aims to obtain relevant data and

insights to guide the assessment of this business opportunity. The primary objective is to assess

the various factors that may affect the success or failure of the business and to determine its

overall feasibility for future operation. In the end, the study seeks to determine whether the

business can achieve stable income and sustainable operations, ensuring that the investment will

be profitable and capable of continuous growth.

Rationale of the Study

The researcher aims to examine the feasibility of establishing a Mango Sticky Rice in a

Cup business in General Santos City to assess its viability and profitability. Primarily, the study

seeks to determine whether sufficient market demand exists to support this type of business

venture. The researcher also aims to identify potential risks and challenges that may arise in

pursuing this business opportunity. In addition, the study seeks to consider various factors that

may influence the business’s long-term sustainability, including market trends, consumer

preferences, technological developments, marketing strategies, and supplier relationships.

Finally, the researcher aims to formulate strategies that will help the business adapt to changing

industry conditions and ensure its continued success.

Objectives of the Study

The general objective of this study is to determine the viability of establishing Mango

Sticky Rice in a cup business in General Santos City.

Specifically, it seeks to:

1. Analyze the sticky rice businesses.

2. Describe the proposed business in General Santos City.

3. Determine the viability of the proposed Mango Sticky Rice in a cup business in the following

aspects:

3.1. Marketing;

3.2. Technical;

3.3. Management and Organization;

3.4. Financial; and

3.5. Socio-economic

Scope and Limitation

This study focused on determining the viability of establishing Mango Sticky Rice in a

Cup stall in General Santos City. It covers various aspects necessary for the assessment of the

proposed business, including marketing, technical, management and organizational, financial,

and socioeconomic aspects of the proposed business.

However, the findings of the study are limited to the data gathered by the researcher from

selected existing businesses engaged in similar or related food and dessert industries that have

been operating for more than three years, as well as from one hundred respondents representing

the target market population. The financial projections are based on assumptions and may not

accurately reflect future costs, inflation, unforeseen expenses, or price fluctuations of raw

materials. The coverage period of the study is from June to December 2025.

Definition of Terms
 The key terms used in this study were defined operationally for better understanding of

the readers:

Financial Aspect. In this study, this refers to the viability in terms of investment cost,

financial sources, budgeting, and financial projections related to the establishment of Mango

Sticky Rice in a Cup stall.

Management and Organization Aspect. This refers to the organizational structure,

staffing qualifications, assigned roles and responsibilities, wage structure, pre-operating activities,

and scheduling involved in managing the Mango Sticky Rice in a Cup business.

Mango Sticky Rice in a Cup. It refers to a modern version of the traditional Thai dessert

consisting of sweet ripe mango, glutinous sticky rice, and creamy coconut sauce, served in

convenient cup packaging for easier handling and portability.

Marketing Aspect. In this study, this covers market research and analysis, target market

identification, market share estimation, competitive analysis, pricing strategy, promotional

activities, and customer acquisition strategies for the Mango Sticky Rice in a Cup stall.

Socio-economic Aspect. This refers to the possible effects of establishing a Mango

Sticky Rice in a Cup business on the local economy of General Santos City, including job creation,

local ingredient sourcing, and contribution to community livelihood.

Technical Aspect. In this study, it includes supplier sourcing, preparation and production

processes, food safety, equipment needs, stall layout, and waste management systems required

to operate the Mango Sticky Rice in a Cup business efficiently.

Market Trends and Direction

The proposed business, Mango Sticky Rice in a Cup, aligns with the current shift in

consumer preferences toward convenient, single-serve, and culturally inspired dessert options.

In today’s fast-paced lifestyle, customers such as students, professionals, and younger

individuals increasingly look for quick, ready-to-eat foods that are easy to carry and enjoy. By

offering a traditional Southeast Asian dessert in an innovative cup format, the business merges

cultural authenticity with modern convenience, making it highly relevant in today’s market. There

is also a growing appreciation for food innovation and the blending of traditional flavors with

contemporary presentation. Mango Sticky Rice in a Cup meets this demand by offering variety

and customization through different toppings such as ube, cacao, and coconut cream. This

approach caters to diverse taste preferences, encourages repeat purchases, and fosters stronger

customer engagement. The influence of digital technology in food consumption has made access

to unique food products more seamless. The availability of mobile ordering and food delivery

platforms expands reach, while the use of social media allows businesses to visually market their

products. Mango Sticky Rice in a Cup is particularly well-suited for this trend, as its layered and

colorful presentation is attractive for online sharing and digital marketing. By responding to trends

in convenience, health awareness, cultural fusion, and visual appeal, the business is well-

positioned to meet evolving customer expectations. Its ability to adapt and innovate with flavor

combinations, seasonal offerings, and sustainable packaging will contribute to long-term brand

growth and competitive standing in the dessert industry.

Key Success Factors

The following are the key success factors of the existing major players based on the

interview made:

Customer Service: The existing major players prioritize delivering respectful, friendly,

and patient service to every customer. This approach improves customer satisfaction and helps

build long-term loyalty. Providing clear communication, timely assistance, and a positive attitude

creates a welcoming experience for buyers.

Product Taste: The existing major players ensure that their product has a delicious and

consistent taste. By using fresh ingredients and preparing the sticky rice and toppings properly,
they are able to maintain high-quality flavor that attracts customers and encourages repeat

purchases.

Patience and Consistency: The existing major players apply patience in handling

customer orders, especially during peak hours, which helps maintain service quality. They

understand that consistency in product preparation and service builds customer trust and

supports their brand reputation.

Product Development: The existing major players continually introduce new ideas to

improve and expand their product offerings. They explore different flavors and toppings to give

their customers something new to try, which helps keep the business relevant and engaging.

Adaptability to Trends: The existing major players stay updated with food and marketing

trends. They observe customer preferences and adjust their offerings accordingly. This includes

creating visually appealing products, introducing trendy flavors, and improving packaging to meet

current market demands.

Marketing Strategy: The existing major players actively use social media and word-of-

mouth strategies to promote their business. Through visually appealing posts, engaging content,

and customer interaction, they reach a wider audience and maintain strong brand visibility.

Strategic Location: The existing major players consider placing their business in areas

with high foot traffic such as malls, near at schools, offices government facilities. Choosing a

location where people regularly pass by helps increase visibility and convenience, making it

easier for customers to access the product and boosting daily sales.

Target Market

The target market of the proposed business includes young adults seeking convenient,

on-the-go food options; families and children who enjoy burgers; food enthusiasts looking to try

new trends and experiences; and professionals who value convenience and efficiency in their
meals. Mini hamburgers are positioned as a hassle-free meal solution that eliminates the need

for preparation, making them ideal for busy individuals who still want satisfying, high-quality food.

The business’s target market is demographically segmented by age and location. It

focuses on individuals aged 18 to 65 years old, primarily residents of General Santos City,

particularly those living in Barangays Lagao, Bula, and Dadiangas South. These locations were

carefully selected due to their proximity to the planned business site and their strong potential to

support the product based on population density and community interest.

Table 3 presents the information regarding the proposed business target market. It

displays the population by barangay and recent poverty rate, which has been gathered through

the data provided by the General Santos City LGU and the survey conducted.

Table 3

Business Target Market Size

BUSINESS TARGET MARKET SIZE

TARGET
MARKET
NET OF
2025 POPULATION % OF
MARGIN
POPULATION POPULATION ABOVE WILLING TOTAL
POVERTY
OF
BY BRGY RESPONDENTS
ERROR
10%
Bula 19,153 17,582 91% 16,000 14,400
Dadiangas South 2,989 2,744 100% 2,744 2,470
Lagao 33,345 30,611 90% 27,550 24,795
55,487 50,937 91% 46,294
Adjusted Target Market 41,664
The data used for the population size was obtained from the Local Government Unit

(LGU) of General Santos City, representing the projected 2025 population in selected barangays.

The researcher was able to gather 91 willing respondents out of 100, which reflects a 91%

willingness rate. The table above shows the estimated market size by calculating the total
population of General Santos City, less the poverty rate of 8.2%. The result was then multiplied

by the 91% willingness percentage. A 10% margin of error was applied, resulting in an adjusted

estimated market size of 41,664 individuals for the proposed Mango Sticky Rice in a Cup

business.

Table 4

Market Demand

MARKET DEMAND
Adjusted Market Size 41,664
Multiplied by: Average Frequency 49
Annual Market Demand 2,041,547

Total Market Demand 2,041,547

Table 4 presents the computation of the total market demand for the proposed business.

The adjusted market size of 41,664 is multiplied by the average purchase frequency of 49 times

per year, as shown in Table 5. This results in a total annual market demand of 2,041,547 units.

This projected demand will serve as the basis for calculating the market share of the proposed

Mango Sticky Rice in a Cup business, considering the presence of direct competitors.

Cheesy Ube Cheesy Cheesy

Tropic Ube Cheesy Purple
RESPONDENTS Ube Duo Purple Ube
Classic Glow Tropic Island
Glow Delight Island Delight
72 20 25
73 15 20
74 20 20
75 25 25
76 20 20
77 28 28 28
78 36 24 24
79 20 10
80 12 12
81 8 4 16 12
82 15 15
 83 21 21
84 20 20 10 30 30
85 15 30 30 60
86 36 48 24 12 12 24
87 33 44 33 44 44
88 30 30
89 44 33 44
90 7 14 14 28 28 7
91 15 45 60 60
TOTAL 963 774 859 950 945 882 1389 1232
TOTAL / NO.
963/91 774/91 859/91 950/91 945/91 882/91 1389/91 1232/91
RESPONDENTS
AVE. FREQUENCY
10.58 8.51 9.44 10.44 10.38 9.69 15.26 13.54
PER PRODUCT
DROP THE
11 9 9 10 10 10 15 14
DECIMALS
TOTAL ANNUAL
49
FREQUENCY

Table 5 shows the computation of frequency in getting the average frequency per product.

Data was collected through survey questionnaires administered both in person and online using

Google Forms. The total number of products were added from different products to be divided in

number of respondents, then drop the decimals to get the annual frequency of 49.

Supply Projection

The supply of the product will be based on the number of customers served daily by

existing businesses. The researcher will use this data to estimate the annual supply capacity of

the current market. Identifying the supply level of existing players is essential, as it helps

determine the available market gap that the proposed business can serve.

To support this, the researcher conducted interviews within the local area where the

business will be established. Table 6 presents the summarized annual supply of the existing

competitors, which will help in analyzing the market share and potential of the proposed Mango

Sticky Rice in a Cup business.

Table 6
 Supplies from Direct Existing Players

Existing No. Working Annual

Average No. of
Businesses days per Year Supply
Orders Per day
Andro’s Streetfood 50 317 15,850
Fudthai 25 361 9,025
Total Supplies from Direct Players 24,875

The proposed business will face two (2) direct competitors upon establishment. The

average number of orders served per day by these competitors is indicated in the second column

of the table. To determine their annual supply, the total number of working days in a year is

considered. The annual supply is then computed by multiplying the average daily orders by the

number of working days. This helps assess the current supply in the market and identify the

potential space for the proposed Mango Sticky Rice in a Cup business.

Estimated Market Share

The estimated market share refers to the approximate percentage of the total industry

demand that can be captured by the proposed business within a specific period. This

measurement reflects the business’s potential position and competitiveness within the market.

The table shown below presents the demand and supply analysis of the industry.

Table 7

Demand and Supply Analysis

PARTICULARS TOTAL
Total Demand 2,041,547
Less: Total Supply from Existing Players 24,875
Free Market 2,016,672
 Table 7 presents the computed free market value of 2,016,672, which is derived by

subtracting the total annual supply of direct competitors from the total projected market demand.

This figure represents the unserved or open market within the industry, which the proposed

Mango Sticky Rice in a Cup business aims to enter and capture. The availability of this free

market highlights the potential for growth and market penetration for the proposed venture.

Estimated Market Share Percentage

Shown in Table 8 is the estimated market share of the proposed business.

Table 8

Estimated Market Share Percentage

PARTICULARS TOTAL

Estimated Annual Capacity 79,872

Divided by: Free Market 2,016,672
Estimated Market Share Percentage 4%

Estimated market share refers to the approximate percentage of the total industry demand

that a particular business is expected to capture over a given period. In this case, the proposed

business has an annual capacity of 79,872 units. When this figure is compared to the free market

of 2,016,672 units, the projected market share for the proposed Mango Sticky Rice in a Cup

business is approximately 4%.

Estimated Market Share

Proposed
Existing Business
Players 4%

Free Market
95%

Existing Players Proposed Business Free Market

Figure 3. Estimated Market Share

The figure above indicates that current industry players hold 1%, while the proposed

business accounts for 4%. This suggests that the new venture has strong potential for growth

and expansion within the local market.

Capacity of the Business

The capacity of the business refers to the maximum volume of production the proposed

business can achieve to meet the expected customer demand and sustain daily operations. It

reflects the business’s ability to produce and serve its products efficiently within a specific

timeframe.

The estimated annual capacity of the proposed Mango Sticky Rice in a Cup business is

presented in Table 9.

Table 9

Projected Practical Capacity – Manpower

Projected Annual Capacity

Total Operating minutes per day 540
Less: Preparation time 45
Operating minutes per day 495
Divided by: No. of minutes 3
No. of units yield per staff 165
No of staff 2
Total number of units produced 330
Multiply by: Operating days 312
Annual Capacity 102,960
Multiply by: Capacity rate 80%
Total Estimated Annual Capacity 82,368
 The table above presents the projected annual capacity of the business, based on a

structured computation of daily operations. The business operates for 540 minutes per day,

equivalent to 9 hours of operation. However, the first 45 minutes of each day are allocated for

employee preparation activities, which include cooking glutinous rice, slicing ingredients, pre-

arranging raw materials, and light cleaning. These tasks are essential to ensure smooth customer

service once operations begin. Employees are trained to perform these tasks efficiently and

systematically, following standard procedures without compromising speed and quality. An

additional batch of glutinous rice will be cooked during the mid-day period or when inventory levels

necessitate.

After the 45-minute preparation phase, the business has 495 productive minutes

remaining in the day for customer service. On average, it takes 3 minutes to serve one customer,

meaning one staff member can cater to approximately 165 customers per day. With two

employees attending to customers, the daily service capacity amounts to 330 units.

This daily capacity is then multiplied by 312 operating days per year, resulting in an annual

capacity of 102,960 units. The 312 operating days assume that the business operates 6 days a

week for 52 weeks in a year, excluding Sundays and selected holidays, ensuring a realistic

operational schedule.

To reflect a more realistic estimate, the business adopts a practical capacity rate of 80%,

a conservative benchmark that accounts for potential inefficiencies. Applying this rate results in

an estimated practical annual capacity of 82,368 units.

Pricing Strategy

The pricing strategy helps determine the optimal price point at which the proposed

business can maximize profit while maintaining customer satisfaction.

 The proposed Mango Sticky Rice in a Cup business will implement a cost-plus markup

pricing strategy, where the selling price is calculated by adding a set markup percentage to the

total production cost. This approach ensures that the business not only covers all production and

operational expenses but also secures a reasonable profit margin.

This strategy is suitable for the business because it allows transparency in pricing, making

it easier for customers to understand and compare product value. Additionally, the markup can

be adjusted based on changes in ingredient costs or other operational factors, allowing flexibility

and responsiveness to market conditions.

Table 10

Prices

PRODUCTS PRICES
Tropic Classic (12oz Cup) ₱85.00
Ube Glow (12oz Cup) ₱85.00
Cheesy Tropic (12oz Cup) ₱105.00
Cheesy Ube Glow (12oz Cup) ₱105.00
Purple Island (12oz Cup) ₱97.00
Ube Duo Delight (12oz Cup) ₱97.00
Cheesy Purple (12oz Cup) ₱105.00
Cheesy Ube Duo (12oz Cup) ₱105.00

Product Specifications

The table below provides a summarized breakdown of the ingredients used in each

production batch, including the exact quantity required and the corresponding cost. This

information is essential for estimating total production costs and plays a key role in planning and

setting appropriate pricing to maintain both efficiency and profitability.

To determine these specifications, the current market price of each ingredient was first

identified. Then, the amount needed per batch was calculated, with each batch producing 20
cups of the finished product. By multiplying the quantity of each raw material by its unit price, the

total cost for one batch is obtained. Finally, to determine the cost allocation on a per-unit basis,

the total production cost for the batch is divided by the total number of products produced

resulting in the cost per cup. This systematic breakdown helps the business maintain consistent

quality while controlling production expenses. It also allows the owner to easily assess changes

in cost should raw material prices fluctuate in the future.

Table 13

Product Specification

Quantity used for

Raw Products Cost per production
production/batch
Tropic Classic
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 14tbs ₱7.00
RM5. Coconut Milk Sauce 300ml ₱52.50
RM6. Cornstarch 3tsp ₱00.30
RM7. Salt 1tsp ₱00.29
RM8. Sesame Seeds 20tsp ₱20.40
Total ₱483
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱24.15
Ube Glow
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 3tbs ₱1.00
RM5. Ube Sauce 390ml ₱60.00
RM6. Cornstarch 3tsp ₱00.30
RM7. Sesame Seeds 20tsp ₱20.40
Total ₱484.20
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱24.21
 Quantity used for
Raw Products Cost per production
production/batch
Cheesy Tropical Classic
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 14tbs ₱7.00
RM5. Coconut Milk Sauce 300ml ₱52.50
RM6. Cornstarch 3tbs ₱00.30
RM7. Salt 1tsp ₱00.29
RM8. Sesame Seeds 20tsp ₱20.40
RM9. Cheese 640g ₱180.00
Total ₱663
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱33.14
Cheesy Ube Glow
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 3tbs ₱1.00
RM5. Ube Sauce 390g ₱60.00
RM6. Cornstarch 3tsp ₱00.30
RM7. Sesame Seeds 20tsp ₱20.40
RM8. Cheese 640g ₱180.00
Total ₱664
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱33.21
Ube Duo Delight
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 4tbs ₱2.00
RM5. Ube Sauce 390g ₱60.00
RM6. Ube Rice 390g ₱120.00
RM7. Sesame Seeds 20tsp ₱20.40
Total ₱605
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱30.25
Purple Island
 Quantity used for
Raw Products Cost per production
production/batch
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 14tbs ₱7.00
RM5. Coconut Milk Sauce 300ml ₱52.50
RM6. Cornstarch 3tsp ₱00.30
RM7. Salt 1tsp ₱00.29
RM8. Sesame Seeds 20tsp ₱20.40
RM9. Ube Rice 390g ₱120.00
Total ₱603
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱30.15
Cheesy Ube Duo Delight
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 4tbs ₱2.00
RM5. Ube Sauce 390g ₱60.00
RM6. Ube Rice 390g ₱120.00
RM7. Sesame Seeds 20tbs ₱20.40
RM8. Cheese 640g ₱180.00
Total ₱785
Divided by: Number of Units
20 cups
Produced
Cost Per Cup ₱39.25
Cheesy Purple Island
RM1. Glutinous Rice 1kg ₱60.00
RM2. Mango 2kg ₱220.00
RM3. Coconut Milk 700ml ₱122.50
RM4. Sugar 14tbs ₱7.00
RM5. Coconut Milk Sauce 300ml ₱52.50
RM6. Cornstarch 3tbs ₱00.30
RM7. Salt 1tsp ₱00.29
RM8. Sesame Seeds 20tbs ₱20.40
RM9. Ube Rice 390g ₱120.00
RM10. Cheese 640g ₱180.00
Total ₱783
Divided by: Number of Units
20 cups
Produced
 Quantity used for
Raw Products Cost per production
production/batch
Cost Per Cup ₱39.15

Food Products Preparation and Processes

The table offers a detailed overview of the production stages for each product, specifying

the time needed for every step, the equipment or machinery required, and the assigned

personnel. This information supports a smooth workflow, promotes efficiency, and helps maintain

consistency throughout the production process.

Table 14

Product Processes

Standard Equipment/
Procedure Allowable Time Machines Personnel
used
Step 1: Measure 10 cups glutinous Measuring
rice. Rinse 2–3 times until water 3 mins cups, mixing Kitchen Cook
runs clear. bowl, strainer
Step 2: Drain soaked rice. Place in
25 mins Cooker Kitchen Cook
cooker. Steam until soft.
Step 3: In a small pan, mix 150g
coconut milk + 8 tbsp sugar +
Saucepan,
pinch of salt + 1/2 cornstarch. Heat 10 mins Kitchen Cook
spoon
gently with low heat until sugar
melts and thickens (do not boil).
Step 4: For Plain rice base While
hot, pour 300g of coconut milk mix 3 mins and 30 Saucepan,
Kitchen Cook
into rice. Mix thoroughly and let seconds ladle, spatula
rest.
Step 5: For Ube rice base While
3 mins and 30
hot, pour 1/4 g Ube milk mix into Can opener Kitchen Cook
seconds
rice. Mix thoroughly and let rest.
Knife,
Step 6: Peel ripe mangoes, slice
4 mins chopping Kitchen Cook
into cubes. Set aside for plating.
board
Total Time to Produce 45 mins
Total Mango Sticky Rice in a
Cup Produced per Batch 20 Cups

Table 15
Product Assemble

Products Procedure Standard Equipment/ Personnel

Allowable Machines
Time used
Tropic Step 1: Add sliced 30 seconds Scooper Kitchen
Classic mangoes into the cup. Cook
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
coconut milk sauce top of measuring Cook
rice. cup
Step 4: Add sesame 20 seconds Teaspoon Kitchen
seeds. Cook
Total 2 minutes
Ube Glow Step 1: Add sliced 30 seconds Scooper Kitchen
mangoes into the cup. Cook
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
ube sauce top of rice. measuring Cook
cup
Step 4: Add sesame 20 seconds Teaspoon Kitchen
seeds. Cook
Total 2 minutes
Cheesy Step 1: Add sliced 30 seconds Scooper Kitchen
Tropic mangoes into the cup. Cook
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
coconut milk sauce top of measuring Cook
rice. cup
Step 4: Shred the cheese 20 seconds Cheese Kitchen
finely and portion it and grater, bowl Cook
add it on the top.
Total 2 minutes
Cheesy Step 1: Add sliced 30 seconds Scooper Kitchen
Ube Glow mangoes into the cup. Cook

Standard Equipment/
Products Procedure Allowable Machines Personnel
Time used
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
 Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
ube sauce top of rice. measuring Cook
cup
Step 4: Shred the cheese 20 seconds Cheese Kitchen
finely and portion it and grater, bowl Cook
add it on the top.
Total 2 minutes
Purple Step 1: Add sliced 30 seconds Scooper Kitchen
Island mangoes into the cup. Cook
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
coconut mik sauce top of measuring Cook
rice. cup
Step 4: Add sesame 20 seconds Teaspoon Kitchen
seeds. Cook
Total 2 minutes
Ube Step 1: Add sliced 30 seconds Scooper Kitchen
Delight mangoes into the cup. Cook
Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
ube sauce top of rice. measuring Cook
cup
Step 4: Add sesame 20 seconds Teaspoon Kitchen
seeds. Cook
Total 2 minutes
Cheesy Step 1: Add sliced 30 seconds Scooper Kitchen
Purple mangoes into the cup. Cook
Island Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
Products Procedure Standard Equipment/ Personnel
Allowable Machines
Time used
Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
coconut milk sauce top of measuring Cook
rice. cup
Step 4: Shred the cheese 20 seconds Cheese Kitchen
finely and portion it and grater, bowl Cook
add it on the top.
Total 2 minutes
Cheesy Step 1: Add sliced 30 seconds Scooper Kitchen
Ube mangoes into the cup. Cook
Delight Step 2: Scoop sticky rice 45 seconds Small Kitchen
into the cup ladle/spoon Cook
 Step 3: Pour 1/4 cup of 25 seconds Plastic Kitchen
coconut mik sauce top of measuring Cook
rice. cup
Step 4: Shred the cheese 20 seconds Cheese Kitchen
finely and portion it and grater, bowl Cook
add it on the top.
Total 2 minutes

Business Location

This section outlines the location details of the proposed Mango Sticky Rice in a Cup

business. The chosen location is essential in assessing the feasibility and success of the venture,

as it directly influences the accessibility and visibility of the business to its target market. The

researcher considered key factors such as foot traffic, accessibility, and proximity to schools,

commercial centers, and high-density residential areas when selecting this site. These

considerations aim to ensure a steady flow of potential customers and maximize the shop's

market reach. This section also includes the vicinity map, layout plan, capital expenditures,

funding sources, and estimated costs which support the practicality and viability of the business

location.

Vicinity Map

This section presents the geographical location of the proposed business, Cream N’

Sticky, and describes its immediate surroundings to emphasize the strategic advantage of the

chosen site. The business will be situated in Barangay Bula, General Santos City, specifically

at a corner area that experiences high foot traffic and vehicular movement due to its proximity to

several key establishments.

To the side crossing of the location is a 7-Eleven convenience store, which is

frequently visited by students, professionals, and commuters throughout the day. This presence
ensures a steady flow of potential customers who may also be enticed to try Cream N’ Sticky

products as a quick snack or dessert option.

Directly in front of the business location is the Barangay Bula Police Station, providing

not only added safety but also contributing daily foot traffic from officers, employees, and civilian

visitors.

On one side adjacent to Cream N’ Sticky is a salon, attracting regular clientele who

may seek refreshments or light desserts during or after their appointments. Further beside the

salon are other food stalls, helping create a mini food hub that naturally attracts customers

looking for meal or snack options.

In addition, beside the police station is a local food restaurant, which adds to the food-

driven environment of the area. This concentration of diverse food options positions Cream N’

Sticky in an ideal spot where dessert and snack cravings can be satisfied after main meals.

Overall, the vicinity supports high accessibility, strong visibility, and a ready market of

passersby, employees, and diners—making it a highly strategic and advantageous location for

launching the Cream N’ Sticky business.

Business Concept: Cream N’ Sticky

Cream N’ Sticky is a modern food kiosk specializing in Mango Sticky Rice in a Cup, a Thai-inspired
dessert tailored to Filipino tastes. The concept revolves around convenience, freshness, and visual
appeal—offering traditional sticky rice desserts in portable cups for on-the-go customers. The stall
is located at a strategic corner in Barangay Bula, General Santos City, where high foot traffic is
guaranteed. It sits at the side crossing of a 7-Eleven, with a police station across the front
crossing, a salon beside the stall, and neighboring food stalls and a nearby restaurant. Its
location is also walking distance from a school, making it accessible to students and professionals
alike.

The stall serves 8 core variations of mango sticky rice, including plain and ube sticky rice, topped
with coconut milk, ube sauce, or overload cheese, and sprinkled with sesame seeds. The business
promotes sustainability by using eco-friendly packaging and practicing efficient food preparation.
Cream N’ Sticky leverages social media for marketing and offers walk-in, takeout, and online order
options.

Possible Questions and Suggested Answers

1. Why did you choose mango sticky rice as your product?

Answer: I chose mango sticky rice because it is both familiar and exotic. Mango is a staple fruit in
the Philippines, and sticky rice is already common in our traditional kakanin. By offering a Thai twist
in a cup, I provide a trendy, visually appealing, and portable dessert that matches modern
consumer preferences.

2. What makes your business different from others?

Answer: My business stands out by offering mango sticky rice in an easy-to-carry cup, with eight
different flavor combinations. Most local kakanin businesses serve traditional styles, but Cream N’
Sticky introduces an international dessert fusion in a convenient and Instagrammable way. Plus,
the stall’s location ensures high visibility and accessibility.

3. Why did you choose this specific location?

Answer: I chose Barangay Bula because it has high foot traffic and is surrounded by key
establishments like a school, police station, salon, food stalls, and 7-Eleven. These factors ensure
a steady flow of potential customers daily. It's also a familiar and safe area for students and
families.

4. Who is your target market?

Answer: My primary market includes students, young professionals, food enthusiasts, and
families—especially those from Barangays Bula, Lagao, and Dadiangas. They are usually busy
people who prefer convenient and tasty snacks.

5. What challenges do you foresee in this business?

Answer: One challenge is maintaining the freshness of sticky rice, as it is highly perishable.
Another is standing out in a competitive dessert market. I plan to address these by preparing small
batches daily and continuously engaging customers through promotions and seasonal flavor
innovations.

6. How will you promote your product?

Answer: I will use social media platforms like Facebook and Instagram to showcase our products,
post daily updates, and interact with customers. I will also offer limited-time discounts and
collaborate with local food vloggers for online exposure.

7. Is the business sustainable in the long term?

Answer: Yes. Mangoes are available year-round in the Philippines, and sticky rice is affordable and
easy to source. As long as I maintain quality and customer satisfaction, the business can grow by
expanding the menu and eventually franchising.

8. How did you come up with your product pricing?

Answer: I used cost-plus pricing by calculating the production cost per cup and adding a
reasonable markup that aligns with market standards. My price range of ₱90–₱100 is competitive
and reflects the product’s quality and presentation.

9. How do you manage your production process?

Answer: I maximize efficiency by preparing ingredients in parallel. For example, while the sticky
rice is cooking for 25 minutes, I simultaneously prepare the coconut or ube sauce and slice the
mangoes. This streamlines operations and reduces idle time.

10. Do you plan to expand in the future?

Answer: Yes. If the stall becomes successful, I plan to introduce more flavors and possibly open
additional branches in malls or near universities. Long-term, I aim to develop an online ordering
system and offer delivery via food apps.