Homemade Indulgence Value Chain

CHAPTER 8

Operating Plan: Enterprise Strategy and the Enterprise Delivery System

Value Chain Homemade Indulgence got their tools and utensils like wooden spoons, weighing scale, spatula, and dessert decorator from GMG which is a Baking Supplies Store. We also got our raw materials like flour, sugar, and vanilla from All About Baking. Lastly, we get our supplies of egg from an egg dealer in Bataan. Homemade Indulgence would be the manufacturer and also the retailer of their products. They also aim to distribute to other retailers like Chen’s store, Berte’s store and eateries like Hamlet to reach their customers.

Suppliers and their Terms of Business

Our company decided to pay suppliers in cash so we would not get credits.

Operations Flow

In preparing the ingredients, the first thing to do is to measure the ingredients. Since, one of the ingredients includes egg, the second thing that you have to do is to separate the egg white from egg yolk. The ingredients that you have to mix are: yolk, egg, and sugar. After assuring that all are mixed well, vanilla, baking powder, and milk will be added. When all the liquid and solid ingredients are combined, flour will be added. Kneading takes up the most number of minutes in making dipcuits. The mixture will be kneaded and will be divided into 4. It will be easier to knead if it's smaller. After kneading, it will be cut to little portions and will be shaped according to orders. The next process is to fry the dipcuits. Lastly, you have to package it to become more presentable to consumers. In order to maintain the same quality and quantity, you have to measure the number of dipcuits as well as the amount of dip and the packaging should be sealed. The first four processes will be done by the owners because they want their recipe will not be disclosed. Their responsibilities are to ensure the quality of the products in terms of the ingredients used, taste, and presentation. The food should be made before or whenever there's an order. Continuous innovation and creation of new products should

He/she also checks the expiry date and the overall condition of supplies to ensure that it can still be used. Then if there are only a few stocks left he/she will make an order slip which would be sent to the VP of Operation for approval. Once it is approved, he/she will buy new stocks and check its quality before purchasing. After purchasing, he/she will record the newly purchased stocks and arrange it according to the expiration dates indicated using the FIFO Method and the process goes on.

Location

Figure6. Site Location: Barangay 317 Santa Cruz District

Barangay 317, Santa Cruz District (1784 Tiffany Suites Alvarez St. cor A. Mendoza St. Sta. Cruz, Manila) is the location for our kitchen space since it is close to our target market which is composed of 15-24 years old male and female. Also we choose this location because it has a lower rental fee and it provides us convenience since we are closer to our suppliers and our customers.

The barangay population is 1,272 with the majority of the population composing the first class income