FEASIBILITY STUDY OF BAKES A BITES IN NASUGBU EAST SENIOR HIGH SCHOOL

ABSTRACT

Bakes a Bites is a business venture offering a variety of delectable pastries located in Nasugbu, Batangas. Targeting the students and faculty of Nasugbu East Senior High School, the business aims to provide healthy and delicious snack options. The startup cost of Php 230,000 will be invested by the owner for initial operations. Sales projections and pricing strategies have been calculated based on survey findings. The business plans to use a mix of mark-up and standard pricing methods and employ various promotional tactics, including social media advertising and flyers. With a projected ROI rate of 5.24%, 11.97%, and 18.97% for the years 2025, 2026, and 2027 respectively, the business aims for steady growth and success. In the face of economic challenges in the Philippines, the business emphasizes the importance of proper pricing and sustainability practices to support community growth and environmental well-being. By adapting to market conditions and implementing strategic plans, Bakes a Bites seeks to thrive in the competitive business landscape while contributing positively to the local community.   

Keywords: Business, Promotional, Start up, Strategies, Pastries

INTRODUCTION

Over the years health has been the most significant asset that people have in their life. In the Philippines, cardiovascular diseases remain the leading cause of mortality (Department of Health Statistics 2013). Meanwhile, hypertension is the biggest contributor to the global burden of disease and to global mortality, accounting for around 10.5 million deaths worldwide annually. The National Nutrition and Health Survey in 2013 (NNHeS 2013) reported a prevalence of 25%.4 Another local survey conducted by the Philippine Heart Association showed that though there was an improved awareness compared to previous surveys of 76%, only 20% have achieved blood pressure (BP) control. Furthermore, the continuous rate of having these diseases will affect people not only physically but also mentally, as contracting and living with a disease can alter the perspective of affected person in their life. 

The researcher aims to support and help consumers to stay healthy by the innovative use of squash in diverse kinds of pastry. For instance, cupcakes, cookies, and brownies used squash as the main ingredient that will serve as beneficial to the consumer. According to N.Carandang, et. al ( 2014), 8 out of 10 adult Filipinos reported only 1taste preference. Two-thirds of participants (64.9%) expressed preference for food which had tasted “just right”/moderate while one-fourth (25.8%) liked sweet tasting food, and less than a fifth (17.5%) liked salty tasting food. Desserts have nutritional value, lowers blood pressure, lowers risk of heart disease, boosts happiness and mental health, and it may improve brain functions. The creation of new food items that are supplemented or fortified with fiber and other useful substances provides a chance to satisfy thedemands of consumers who are concerned with their health. 

According to the farmers in Nueva Ecija, there is an oversupply of squash, as there is less demand for this produce. We delve into this phenomenon and how businesses can help (J., Liamzon, B. J., Sales, V., & Alonzo, R. 2023, December 27). This study aims to help farmers who are currently enduring difficulties such as oversupply of squash. Given the oversupply of squash in the town of Zaragoza, businesses can help farmers by buying their produce directly from them—which makes for a win-win situation (J., Liamzon, B. J., Sales, V., & Alonzo, R. 2023, December 27). Companies in the food business, particularly those that serve with squash, have the option of purchasing straight from these farmers to reduce expenses. This research can help farmers in offloading their inventory without wasting any and will contribute to the growth of the Philippine agriculture industry. 

The researchers are looking for innovative goods that support the environment, promote and contain components with extra nutritional value. With the examples of bread, cakes, muffins, and snacks, these advancements in the bakery industry were addressed. On the other hand, according to Jocson and Soriano (2014), squash is one of those vegetables that is nutritious, and the supply of squash is abundant because it is a popular food in the Philippines. Its yellowish color shows that it is high in nutrients such as vitamin A and C. as well as beta-carotene, which helps to prevent cancer, heart disease, and inflammation in conditions like arthritis and asthma. Recently, some related studies and research documented just how incredible squash especially the summer squash can be when it comes to these key antioxidants. (Asia Pacific Journal of Multidisciplinary Research, Vol. 3, No. 1, February 2015). A great way to acquaint squash with Filipinos in a delectable manner is by serving them in the form of tasty snacks such as puto or cupcakes.

MATERIALS AND METHODS

This study aims to provide delicious and healthy pastries in the Business Bakes a Bite to establish at Nasugbu East Senior High School. Focusing on various aspects such as marketing, strategic and decision-making in the selected segment of Bakes a Bite. The researcher selects 297 students in the strand including STEM, ABM, HUMSS and TVL in Nasugbu East Senior High School to participated in the study as respondents. To guarantee that each stratum has an equal distribution of samples in Nasugbu East Senior High School, the sample size is determined using the Raosoft calculator and then stratified using random sampling. 

This study adopts a descriptive research design with a quantitative approach to explore the feasibility and potential impact of introducing Bakes a Bite, a business specializing in squash-infused pastries, at Nasugbu East Senior High School. 

The sampling for the study will involve selecting 297 students from　various academic strands, including STEM, ABM, HUMSS, and TVL, using stratified random sampling. This method ensures representation from each stratum, allowing for comprehensive insights into consumer preferences and market demand. Data collection will primarily rely on a　structured survey questionnaire administered to the selected students.　The questionnaire will contain both closed-ended and Likert scale questions, covering aspects such as awareness of health benefits, willingness to try squash-infused pastries, and feedback on potential product offerings. In addition to the survey, semi-structured interviews will be conducted with key stakeholders, such as school administrators and local farmers. These interviews will provide qualitative insights into factors influencing consumer behavior, market dynamics, supply chain considerations, and potential collaborations with farmers. Ethical considerations, including informed consent, confidentiality, and voluntary participation, will be strictly adhered to throughout the research process. 

The researchers conduct the survey through Google Form or online survey in messenger to analyze the feasibility of the business and to collect the data report. The questionnaire design consist of a cover letter that fully explains the purpose of the study and assures that all data provided by the respondents will be kept strictly confidential between the researchers and the respondents. The fields used in the questionnaire will serve as a tool for theestimated budget of the students to buy the products of the business. 

Online Questionnaires were utilized in collection of primary data. Statistical tools were used to process the data collected using the questionnaire. The questionnaires contained structured questions, which in the form of a Likert scale of 1-4. The questionnaires were administered to Senior High School students. Before processing the responses, the completed questionnaires will be checked for completeness and consistency. The data obtained were tallied, organized, and its frequencies, percentages and weighted means calculated and presented in form of tables. This was done by use of descriptive statistics. The data will be coded to enable the responses to be grouped into various categories. The findings will be presented using tables, percentages, and tabulations. Tables will be used to summarize responses for further analysis and facilitate comparison.

RESULTS AND DISCUSSIONS

a. Respondents Profile 

Table 1 Breakdowns of Students Weekly Allowance 

Table 1 presents the breakdown of students' weekly allowance, the highest quantity of students is 159 with a percentage of 55.79% having an allowance ranging from Php 280.00 to Php 529. 00. In the allowance range of Php 30.00 to Php 279.00, there are 53 quantities of students with a percentage of 18.60%. In allowance range of Php 780.00 to Php 1029.00 has a 37 quantity of students and a percentage of 12.98%. The allowance ranges from Php 530.00 to Php 779.00 there are 30 quantities of students with a percentage of 10.53%. In the allowance range of Php 1280.00 to Php 1529.00, there are 5 quantities of students with a percentage of 1.75%. The last allowance range is Php 1030.00 to Php 1279.00 with a 1 quantity of students and a percentage of 0.35%, which makes it the lowest among all the selections. Overall, most of the students have an allowance range of Php 280.00 to Php 529.00   

b. Product Introduction    

Table 2 Willingness to Purchase the Product Service

Table 2 indicates the willingness of students to purchase the product service. Based on the collected data from the survey questionnaire, 94.95% are willing and 5.05% are not willing to buy Bakes a Bite from the students at Nasugbu East Senior High School.   

Table 3 Breakdown of Students Weekly Snack Budget

Table 3 presents the breakdown of students' purchasing potential, most of the students have a potential range of below Php 159.00 budget for snacks, with a quantity of 222 students, comprising 78.72% of the total. The second potential range, Php 160.00 to Php 309.00, has a student quantity of 53, representing 18.79%. The third potential range, Php 310.00 to Php 459.00, has a quantity of 2 students, accounting for 0.71%. Lastly, the potential range of Php 610.00 and above has a quantity of 2 students, also making up 0.71%. To sum it up, most students have a below Php 159.00 allowance for snacks.   

Table 4 Willingness to Purchase per Item

Based on the data collected from the survey questionnaire, for Pumpcakes product line number 1, the willingness to purchase is 19.67% with the quantity of 318 respondents indicating they would buy it, followed by Pumpkies product line number 2 with an average of 18.18% the quantity is 294. For Brownkins or product line number 3, the willingness to purchase is 29.75% of respondents indicating they would buy it with 481 quantities. For Pumpshake product line number 4, the willingness to purchase is 16.26% of respondents with quantity 263 of the respondents indicating they would buy it, for Pumpjuice product line number 5, the willingness to purchase 16.14% of respondents with the quantity of 261 indicating they would buy it, the totalpercentage reported for each product line represents the overall willingness to purchase for that entire product line. The total willingness to purchase the Brownkins product line is 29.75%, which suggests that this product line is the most popular among customers surveyed.     

Table 5 Breakdown of Students Purchasing Potential

Table 5 shows breakdown of students' purchasing potential, most of the students have a potential range of below Php 159.00 budget for snacks, with a quantity of 222 students, comprising 78.72% of the total. The second potential range, Php 160.00 to Php 309.00, has a student quantity of 53, representing 18.79%. The third potential range, Php 310.00 to Php 459.00, has a quantity of 2 students, accounting for 0.71%. Lastly, the potential range of Php 610.00 and above has a quantity of 2 students, also making up 0.71%. To sum it up, most students have a below Php 159.00 allowance for snacks.   

Table 6 Frequency Distribution of Teachers as to Position

Total Average Spending Potential (Total / Total Population) = 121.71 Weekly Average Spending Potential based on Canteen Data = 69.00

Table 6 reveals that, with 222 responses from willing households, 78.72% of the students will spend between 10 and 159 pesos each week, or an average of Php 84.5. However, according to weekly sales data from the school canteen at Nasugbu East Senior High School, students spend an average of Php 69.00 on snacks. In contrast, the study's findings show that students spend an average of Php 121.71 on snacks per week, which is more than the canteen data. 

Table 7 Students Perception of Affordability of the Product/Service

Likert Scale: 

1 – 1.74 Strongly Disagree 

1.75 – 2.49 Disagree 

2.50 – 3.24 Agree 

3.25 – 4.00 Strongly Agree

Based on the data collected from the survey questionnaire, the first product which is PumpCakes has a 3.32 mean and strongly agree in verbal interpretation means the students say they afford the price. The second product, PumpKies has a 3.65 mean and strongly agrees with verbal interpretation means the price is affordable. The third product, BrownKins has a 3.62 mean and strongly agree in verbal interpretation means the price is acceptable. The fourth product, PumpShake has a 3.32 mean and strongly agree in verbal interpretation means the price is acceptable. The fifth product which is PumpJuice has a 3.40 mean and strongly agree in verbal interpretation means the students say they afford the price.   

Table 8 Students Perception on Effective Promotional Strategies 

Based on the collected data from the survey questionnaire, in each of the student's perceptions of the effective implementation of a promotional strategy, the most preferred promotional strategy with a quantity of 113 has a percentage of 40.07% is an advertisement on social media. The other strategy that shows another promotion is the jingle with 14 students with a percentage of 4.96% which makes it lower compared to other options that can be seen. In general, most students prefer display advertising on social media as a promotional strategy.

Conclusion         

The majority of students have allowances in the range of Php 280.00 to Php 529.00, with a significant portion willing to spend below Php 159.00 on snacks. The popularity of the Brownkins product line highlights the importance of catering to student preferences when offering products. However, discrepancies in reported snack spending compared to actual canteen sales indicate a potential gap in understanding students' purchasing behaviors that require further exploration.

Recommendation    

By providing affordable snack options within the preferred price ranges, the school canteen can better meet students' needs and potentially increase sales. Leveraging the strong preference for social media advertising as the promotional strategy of choice, the school can enhance its marketing efforts to effectively reach and engage with students. Moreover, conducting further research or analysis to bridge the gap between reported spending and actual sales data can help the school better understand students' consumption habits and tailor its offerings to meet their preferences and financial capabilities.