feasibility restaurant

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DEFINITION OF LOGO

The logo described the best offered product in the restaurant which is the

pasta. The logo shows that there are different pasta offered and its specialty is pasta

perfection for consumers as an Fil-Italian restaurant.

INTRODUCTION

The most profitable way to food lovers is by direct selling the main dishes of

the canteen to the customers, and so suggestions are also considered in the canteen.

Dishes that are suggested by regular customers should be considered as a request.

There are no doubts that as the industry expands, better marketing facilities for

restaurants will become available. As the rate of the industry is progressing,

housewives may soon find ready to cook foods in a store near them. By that time,

too, whatever prejudice these housewives have on buying ready to eat food will

disappear.

The proponents choose Pasta Restaurant, a unique name for a newly open

restaurant-Bar. Clinique is a word came from a famous brand of make-up which the

proponents use as their cosmetics and they added an S so it could combined up with

variety of choices. Cliques meaning, for the proponents, is a famous brand of


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restaurant in the Philippines that will serve variety of foods and drinks that is

unavailable to other restaurant and a very unique place to dine and drink.

VISION

The restaurant visualizes being widely renowned as the best quality coffee in

the area and worldwide that will attract highly dedicated and loyal customers

following.

MISSION

Our mission is to provide a friendly comfortable atmosphere where our

customer will be given a quality products and an exceptional service at a very sensible

price. The restaurant will provide a range of selections that will enable customers to

relish their everyday utmost experience.

OVERVIEW OF THE BUSINESS

Somehow the group manages to build this establishment in order to use our

capabilities and to give us success. Also we come up to this, because its about time

for the group to share the skills on the industry.

Let us assume that the group will get their funds on their own. Each of us had

an investment on their designated banks. The agreement of the group that will give a

share on the funds they have.

After the research on what business opportunity, the group agreed to have the

initial capital of Php. 1,700,000.00. We contributed to it equally.

The terms and agreement are each of us must not spend their funds on other

business. To provide the sufficient capital in order to have a smooth flow on the

propose business. And also the group will have a contract that will give assurance that

no one of us may back out from the project.


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Maybe there are times that this project will fall, the group will have back up

funds from the accounts of our parents at least it will help us to regain the future

losses.

COMPANY HISTORY

While Fitalianis Restaurant is not far from the bustling city center, it has a

serene and pastoral setting. Its welcoming atmosphere and contemporary design

attracts the riveting human mosaic that has always typified Philippines diplomats

and intellectuals, students, long-time residents of the neighborhood, parents and kids,

couples in love, bohemians and businesspeople, regular customers and tourists.

As the day goes on, the character of the Fitalianis Restaurant changes from a

contemporary, laid-back caf in the morning, a meeting-place for fine dining at

lunchtime, and when the sun goes down until the wee hours its packed with party-

animals and diners. The Fitalianis Restaurant menu features just-made pasta, fish,

meat, seafood and salads.

BUSINESS OWNERS

The proponents chose to form Limited Partnership because all the individuals

involved in the project are willing to share or provide not only the capital

requirements but also their ability and skills to perform the obligation assigned for the

effective and efficient operation of the business. The proponents have a General

partner and the rest are a limited partner. The General manager will contribute 25%

of the capital and the other partners will contribute 18.75% each with a total of 100%

The staff of this business has equal duties and responsibilities in operating the

business to provide coordination. The profit loss will also be divided according to the

capital contribution of each of the proponents.


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As for the companys liability the general partner will be liable for debts

which may extend beyond his capital contribution while the limited partners liability

is only up to the extend of their capital contribution.

SERVICES

Fitalianis Restaurant has a variety of services to offer and from which to

choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts,

Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls.

Catering

Pictures and video coverage

Videoke rooms

Give-aways (on cover occasions only)

Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

LOCATION

The business shall be located in SM Mall of Asia . Because the site is busy

and it is nearby a supermarket wherein there are many walk-in customers and all

walks of life and different classes of people would come to shop and stop at the

supermarket thats why there is a great possibility that our proposed business would

click and that it would become a successful one.

It is probable for one hundred percentage of profitability most especially that

this is restaurant and at the same time a unique touch of different menu is served.

LOT AREA

The great eaters restaurant would have 1 storey building with total lot area of

700 sqm. The proposed establishment would be well equipped and will have complete
http://www.no1fitalianisrestaurant.com/http://www.no1fitalianisrestaurant.com/


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facilities for the convenience of both customers and personnel. The establishment

would have spacious dining area, which can accommodate 100 160 persons. The

building and the facilities of the proposed establishment are designed for the

convenience of the customers and employees. Air conditioning unit are installed to

provide outmost cool effect on the entire establishment.

HOW MANY PEOPLE CAN ACCOMMODATE

Fitalianis Restaurant will range in size from square feet and will seat from a

limited of 450 clients. The major consumers of Fitalianis Restaurant would be:

Community size minimum of 100-500 people or above minimum.

Students

Housewives

Professionals

passerby

EVENT THAT WE CAN CATER






Catering


Videoke rooms


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SPECIALTIES

Fitalianis menu offers around 30 pasta varieties and 15 specialty chicken, veal,

and seafood entries, along with an assortment of appetizers, sandwiches and salads,

including the famous "special salad" served in unlimited refills. It serves an

interesting variety of wines, cocktails, and desserts to complement each meal. A

sample menu is appended to this business plan.

ORGANIZATIONAL PLAN

Workforce Development Planning

Workforce development is all about creating a diverse, high-performance workforce

made up of loyal and satisfied employees. High-performance organizations do not

develop by chance; rather, a competitive workforce is the result of years of effective

planning and successful plan implementation.

Setting goals to meet or exceed equal employment opportunity goals set by the Equal

Employment Opportunity Commission, EEOC, is an example of workforce

development planning. Creating advanced training programs to develop more

informed and experienced managers is another example.

Product Planning

The goal in product planning is to create a more appealing product mix than your

competitors'. Product planning is a function of the marketing, finance and operations

departments. The marketing department is responsible for discovering what targets

customers want and need. The operations department is responsible for providing


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input on how best to design and manufacture products; the accounting department

provides guidance on how to keep costs low and sets the ideal prices.

The product pyramid profit model is an example of a product planning strategy.

Under the product pyramid model, companies offer several different products in the

same category, each with a different level of quality and a different price point. While

the company may make slim-to-no profits on the low-end products, serving all types

of consumers in the market segment can help the company capture more market share

for its high-profit premium products.

Expansion Plans

Business owners and managers continually lay plans for the next stages of growth in

their companies. Growth plans identify opportunities and roadblocks to success in the

marketplace and set forth strategies to overcome hurdles and take advantage of

opportunities to gain market share from competitors.

Small businesses have a range of options available to keep their companies growing.

Marketing can be a major growth driver for new businesses without an established

reputation, for example. As another example, licensing can allow a small company's

products to reach national or international distribution quickly through established

distribution channels. Merging with other small companies or seeking to be acquired

by a larger company can boost a company's size and market share quickly, as another

example.

Financial Planning

Companies engage in financial planning activities the same as individuals and

households. Companies make plans to manage debt and utilize their profit in the most


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productive manner. Savvy businesses never let cash sit idle; instead, they always put

free cash to use earning a return or investing in the company's future. Business owners

can draft their own financial plans or turn to experienced professionals to maximize

the value of financial holdings.

Making plans to spend allocated profit in the most productive way is an example of

financial planning in business. For example, a company may decide to spend all of its

profit on marketing activities to increase demand for their products, and decide to use

credit to purchase the extra inventory needed to meet the new demand created by

marketing spending. Investing in government bonds to earn capital gains with

otherwise idle cash is another example of financial planning in business.


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ORGANIZATIONAL CHART

RESEARCH ANALYSIS

Instead of building a business around a preconceived concept, we conducted

market research and built a concept around our consumers. Our market analysis

identified the following key drivers as areas of opportunity to service Fitalianis

restaurant customers:

1. Portion Selection: Nearly 95% of our surveyed focus group endorsed having

a choice of different size portions. This statistic is in line with findings reported by

the Tableservice Operator Survey. Fitalianis Tapas concept is built to offer different-

sized portions. Our customers want the option to choose what satisfies their appetite.

2. Menu Variety: Italian restaurants are increasing in Fitalianis. The

proliferation of international cookbooks, food magazines, TV cooking shows and

imported goods offers ample evidence that America, as a whole, is currently on an

international tasting spree. In fact, eating places that identify themselves as italian

establishments numbered nearly 78,000 in 2012 and recorded sales of 30.5

General Manager

Head Chef Finance Manager Captain Waiter

Assistant Chef

Cook Helper

Cashier

Security Personnel

Janitor

Busboy

Bartender

Receptionist

Waiter

Steward


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billion. Our research results do not identify any single italian style of restaurant as

desired, but rather suggest that incorporating strong multi-italian influences in the

menu selection will be popular. Again, variety is the underlying element for this

concept.

3. The Dining Experience: Customer satisfaction with food and service has

been and continues to be of utmost importance, but our findings indicate that the

dcor, lighting, bar, and other options to improve the dining experience are also

factors in customer decisions. Zara takes all these factors in consideration for the

design of this cosmopolitan restaurant.

4. Reasonable Prices: This was no surprise given the economic tide. Although

the restaurant industry as a whole has seen growth in 2012/2033, customers are

demanding value for their dining dollar. Fitalianis menu is priced at a mid-tier level,

with no entre over 200. In addition we have an extended Tapas and Appetizer

selection priced between 350 - 950, allowing budget dining in a full-service

restaurant.

TARGET MARKET

Age: children, teens, young, middle, elderly

Gender: male, female

Education: high school, college, university

Income: low, medium, high

Marital status: single, married, divorced

Italian and/or religious background

Family life cycle: newly married, married for 10 20 years, with or without children.


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This information should be available to you through your local town , hall, library, or

Chamber of Commerce and the more detail you can get, the better.

Next, you need to segment the market as much as possible using psyc

MARKET SHARE

MARKET TRENDS

To feel its way to the market, the proponents of the project plan to undertake a

vigorous marketing program. Such as the following:


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Priority among the strategies she planned to include product innovation, taking

strict consideration of customers specifications.

Quality excellent service

Plans to offer discounts

Plans to offer free give-aways through the following occasion who will use

the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms.

Give promo to regular customers

Reliability, expertise, and quality.

Building long-term personal relationships with those that are purchasing the

service of the company.

Establishing face-to-face contact with the client as much as possible.

Fitalianis Restaurant will produce their calling cards, and fliers

promoting their place.

COMPETITOR

Jollibee


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Jollibee is one of Fitalianis Restaurant targeted competitors. It started in

1975 as a two-branch ice cream parlor; it later expanded its menu to include hot

sandwiches and other meals. With encouraging success, Jollibee Foods

Corporation was incorporated in 1978 with seven outlets to fully explore the

possibilities of a hamburger concept. Thus was born the company that

revolutionized the fast food industry in the Philippines.

French Baker

The French Baker was built on a dream and a vision for innovation - to

bring the neighborhood bakery to a higher level and let every Filipino enjoy

freshly-baked quality and affordable breads even while on the go.

FINANCIAL PLAN CAPITAL

TARGET SALES

The restaurant industry is highly competitive and risky. The owners know this

through their many years of experience opening, running, and improving restaurants

across Philippines. Most new restaurants opened by inexperienced owners struggle or

fail. However, those based on solid understandings of the market needs, and


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management of inventory and staff have a much higher chance of success, especially

when combined with prior experience in the restaurant industry.

Restaurants make money by taking inexpensive ingredients, combining them

in creative ways, cooking them properly, and selling them at a much higher price.

Any ingredients wasted in the kitchen are money thrown out. Any time wasted in

seating customers, taking orders or preparing food is money walking away. While

some entrepreneurs think that success is as simple as a good location and a trendy

concept, we know the truth:

To succeed in the restaurant industry, you need an understanding of the risks

and financial conditions, the ability to handle enormous pressure, and the

organizational skills to bring off what is essentially a giant catered party, two to

three times a day.

MARKET STRATEGIES

1. Miscellaneous expenses increase 3% annually.2. Permit and license increases 5% annually.3. Advertising expense increase 2% annually.4. Purchases increase 5% annually.5. Salaries and wages increase 3% annually.6. Office supplies increase 3% annually.7. Utility expenses increase 3% annually.8. Repair and maintenance increase 5% annually.9. Depreciation expense computed on a straight line method.

10. Sales increase 5% 6% 7% 8% and 9% on succeeding years.11. 13th month pay increase 3% annually.12. Value added taxes 12%.13. Income tax payable 35% on the Net Income before tax.

FOUR PS

Product and Pricing


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Catering


Videoke rooms



Pricing (Selling Price)

Creamy Tomato Soup (3 pax)

INGREDIENTS COST/UNIT TOTAL

UNIT

COST

Onion 1pc/2.00 180 ml 7.20

Chicken Stock 4 ml 1.35

Fresh Tomatoes 1pc/3.00 480 ml 9.60

Sweet Basil 1pck/7.00 5 ml .10

Garlic 1pc/2.00 2 cloves 2.00

Pepper 1pck/1.50 1 ml .20

Tofu 1pc/2.00 315 ml 9.45

Butter 1pck/30.0 pinch 3.00

Total 32.9032.90x 2.5 = 82.75 / 3 = 27.41

Pea Pod water cabbage Soup (7 pax)

Chicken broth 720 ml 21.60

Vegetable oil 1L/50.00 220 ml 14.40

Soy sauce 1btl/9.00 15 ml .45

Green peas 1cn/20.00 60 g 1.50

Water cabbage leaves 1kl/30.00 480 ml 9.60Tofu 1pck/30.0 240 ml 7.20


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Mushroom 1cn/30.00 120 ml 3.60

Green onions 1kl/55.00 3 pieces 3.00

Eggs 1pc/5.00 1 piece 5.00

Total 66.35

66.35 x 2.5 = 165.87 / 7 = 23.70

Pastas

Pasta E Iagidi / Basil (8 pax)

INGREDIENTS UNIT COST

Onion 1pc/2.00 1 3.00

Garlic 1pc/2.00 4 2.00

Mushroom 1cn/30.00 230 6.90

Red bell pepper 1kl/65.00 1 10.00Celery 1slk/12.0 2 15.00

Tomato sauce 870g/43.5 870 43.50

Mongo 1kl/40.00 900 36.00

Kangkong leaves 1bndl/5.0 230 4.60

Basil 1pck/20.0 1 10.00

Cheddar cheese 500g/50.0 455 43.22

Salt to taste 1kl/20.00 Pinch 1.00

Pepper to taste pinch 1.00

Total 176.22

176.22 x 2.5 = 440.55 / 8 = 55.06

Peanut Butter Spaghetti (6 pax)

Garlic 1pc/2.00 1 cloves .50

Onion 1pc/2.00 120 ml 4.80

Green pepper 1kl/65.00 1 10.00

Vegetable oil 1L/50.00 30 ml .90

Tomatoes 1kl/60.00 2 pieces 4.00

Peanut Butter 1can/30.0 120 ml 14.40Tomato sauce 870g/43.5 240 ml 9.60

Oregano 1pck/20.0 3 ml .03

Water 1 cup

Pasta 1kl/50.00 360 g 28.80

Total 73.03

73.03 x 2.5 = 182.58 / 6 = 30.43

Dessert


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The great eaters Pie (10 pax)

INGREDIENTS UNIT COST

Dalandan Juice 1can/25.0 180 ml 9.00

Baking Powder 1pk/20.00 8 ml .80

Honey 1btl/40.0 180 ml 10.8

Non Fat Yougurt 1can/35.0 355 ml 24.85

Whipping Cream 1can/20.0 240 ml 14.40

Vanilla Extract 1btl/25.0 4 ml .04

Graham Cracker Crumb 1pk/50.00 1 pack ml .50

Total 109.17

109.17 x 2.5 = 272.92 / 10 = 27.30

Pinoy Cheese Cake (10 pax)

Kesong puti 1pk/45.00 455 g 27.30

Sugar 1kl/37.00 180 ml 5.40

Egg 1pc/5.00 120 ml 8.00

Vanilla 1btl/25.0 15 ml .15

Lemon juice 1btl/25.00 15 ml .75

Flour 1kl/24.00 15 ml .30

Total 41.90

41.90 x 2.5 = 104.75 / 10 = 10.47

Pricing Method:

Direct food Cost Method the cost of food is in relation to its Selling Price (SP).

Formula: SP = RFC x 2.5 = answer / no. of pax = price per piece

SP selling price

2.5 mark up factor

Answer total cost of pax

RFC Raw Food Cost

Production Cost Appetizers

Ginger Balls (20 Pax)


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INGREDIENTS COST/UNIT UNIT COST

Ground Pork 1kl/120.0 1 kilo 120.00

Sincamas 1kl/20.00 2 cups 9.60

Ginger 1kl/35.00 cup 3.00Egg 1pc/5.00 2 pcs. 8.00

Salt 1kl/20.00 3 tsp. .15

Cornstarch 1kl/25.00 kilo 13

Total Cost: Php. 153.75

Pork Strips (20 Pax)

Pork Tenderloin 1kl/155.0 2 kilo 310.00

Soy Sauce 1btl/12.0 3 cups 7.36

Sugar 1kl/37.00 3 tbsps. 1.71

Onion 1pc/2.00 2 tbsps. 2.40

Garlic 1pc/2.00 30 gms. 1.80

Ginger 1kl/35.00 2 tsps. 1.88

Sesame Oil 1btl/60.0 tsp. .90

Cooking Oil 1btl/35.0 2 tbsps. 1.04

Chicken Liver wrapped in Bacon (10 pax)

Chicken Liver 1kl/60.00 kilo 60.00

Bacon 1kl/200.00 1 lb. 140.00

Water 6 cups

Salt 1kl/20.00 1 tsp.. .90

Oil 1btl/35.0 2 cups 16.72


Soups:

Special Soup (8 pax)

Mushroom 1cn/30.00 1 can 35.00


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Eggs 1pc/5.00 2 pcs. 8.00

Chicken Stock kilo 55.00

Soy Sauce 1btl/12.0 1 tsp. 1.18

Salt 1kl/20.00 1 tsp. .90

Cooking oil 1btl/35.0 tbsp. 2.64


Fresh Corn Soup (8pax)

Cooking oil 1btl/35.0 2 tbsp. 1.04

Garlic 1pc/2.00 30 gms. 1.80

Onion 1pc/2.00 30 gms. 1.20Shrimps 1kl/300.00 108 gms 27.00

Water 4 cups

Young corn 1kl/45.00 1 cup 30.00

Salt 1kl/20.00 1 tsp. .90

Pepper leaves 1pck/15.00 2 cups 10.00


Clam Chowder (8 pax)

Clams 1kl/60.00 3 cups 30.00

Potatoes 1kl/30.00 1 c. 12.60

Onion 1pc/2.00 cup 9.60

Bacon 1kl/200.00 cup 33.60

Butter 1bar/45.00 4 tbsps. 3.22

Flour 1kl/24.00 4 tbsps. 1.68

Milk 1can/35.00 1 c. 17.62

Salt 1kl/20.00 1 tsp. .90

Pepper (ground) 1pck/5.00 1/8 tsp. 1.00

Clam broth 1 cup


Main Meals:


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The great eaters Pallejo (8 pax)

Prawns 1kl/300.00 6 pcs. 87.50

Ginger juice 1can/25.00 tsp. 1.00

Salt 1kl/20.00 2 tsps. 1.80

Pepper 1pck/5.00 tsp. 1.00

Flour 1kl/24.00 cup 1.68

Oyster sauce 1btl/15.00 4 tsps. 2.75

Tomato catsup 1btl/25.00 cup 3.00

Water cup

Green bell pepper 1kl/65.00 cup 24.00

Red bell pepper 1kl/65.00 cup 36.00

Onion spring 1stlk/5.00 cup 13.20

Onion 1pc/2.00 30 gms. 1.20


Menestra de Venduras (8 pax)

Cooking oil 1btl/35.0 2 tbsps. 1.04

Bacon 1kl/200.00 1 cup 67.20

Potatoes 1kl/30.00 kilo 17.50

Onions 1pc/2.00 kilo 40.00

Baguio beans 1kl/42.00 kilo 12.00

Cauliflower 1kl/188.00 kilo 47.50

Flour 1kl/24.00 cup 2.88

Flour 1kl/24.00 1 tbsp. .42

Water 2 cup

Green peas 1cn/20.00 cup 2.40

Tomato sauce 870g/43.5 1 cup 16.00

Eggs 1pc/5.00 1 pc. 4.00


Steak A la Cream (10 pax)

Tenderloin 1kl/155.0 1 kilo 155.00


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Butter 1bar/45.00 cup 3.22

Beef stock cup

Salt 1kl/20.00 1 tsp. .90

Black pepper (whole) 1pck/5.00 2 tbsp 5.00

Sour cream 1can/20.00 cup 3.60


Desserts:

Lenguas de Gato

Butter 1bar/45.00 cup 6.45

Sugar 1kl/37.00 cup 4.56

Egg whites 1pc/5.00 3 pcs. 12.00

Flour 1kl/24.00 1 cup 5.76

Salt 1kl/20.00 1 tsp. .90

Vanilla 1btl/25.0 tsp. .36


Shortbread

Sugar 1kl/37.00 cup 4.08

Butter 1bar/45.00 1 cup 12.90

Vanilla 1btl/25.0 1 tsp. .75

Flour 1kl/24.00 2 cups 11.52

Salt 1kl/20.00 1 tsp. .90

Baking powder 1pk/20.00 tsp. 1.00


Promotions/ advertising

Promotion is one of the major components of the company total marketing

mixture. The proposed business establishment will be promoted not only personally

and verbally, but it will also be promoted through flyers or brochures its advantage to

us to promote our restaurant because the nearby mall also located in our vicinity.


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The establishment will concentrate on producing high quality food and

providing excellent services to make sure that the customers will get a delightful

eating experience in this Fitalianis Restaurant from the word of mouth of patrons,

there would be new customers that would like to try it out and wants to have the same

experience.

Fitalianis Restaurant during the grand opening, the enterprise will give 10%

discount on every Php 500.00 meal that will be purchase by the customers, and for the

first 50 persons who will get a souvenir item will be given.

Wines/Liquor/Beers

Wine 1 bottle 1,500 1 shot 150.00

Vodka 1 bottle 520.00

Rum 1 bottle 165.00

Beer 1 bottle 58.00

Red Wine 1 bottle 350.00


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PLACE

The business shall be located in SM Mall of Asia . Because the site is busy

and it is nearby a supermarket wherein there are many walk-in customers and all

walks of life and different classes of people would come to shop and stop at the

supermarket thats why there is a great possibility that our proposed business would

click and that it would become a successful one. It is probable for one hundred

percentage of profitability most especially that this is restaurant and at the same time a

unique touch of different menu is served.

FITALIANIS INSIDE


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FITALIANIS

OUTSIDE COMPAN POLICY

Benefits of the Employees

All hired employees of the business are entitled to the ff. benefits:

1. 13th month pay for every employee is entitled for the 13 th month pay, which

has equivalent to of the basic salary of an employee with in a month.

2. SSS benefits a social security contribution will be providing for the

employees.

3. Phil. Health will be provided for the hospitalization of employees.

4. Incentives/bonuses all employees with one year of service are entitled to

any yearly bonuses.


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5. Annual vacation leave regular employees are entitled to annual service

leave of 5 days with pay for evry one year of service.

6. Sick Leave any employees had a right to leave for the medicine.

7. Paternity/Maternity leave issue for the employees needs an emergency

leave.

Managerial Benefits

The managers are also entitled to benefits and privileges environmental to

employees plus the following:

1. Salary increase depending on the state of the business every year.

2. They will provide 10% discount on all food item.

3. They will be given a vacation, sick or emergency leave.

4. Paternity/maternity leave will also provided.

5. 13th month pay, SSS benefits, Phil. Health, Pag ibig benefits will be given.

MANAGEMENT RIGHTS and PROPERTY RIGHTS

Forms of payment: Mastercard, Visa, American Express, Discover, Diners Club, Gift

Certificates & Cash. Sorry no Checks accepted

Dress Code: Our motto is simpleAs long as you are comfortable so are we!

Gift Certificates: Gift Certificates are a great idea and are available in any

denomination payable by cash or credit card.

Birthdays: Margauxs loves to help you celebrate your Birthday and will put a candle

in any of our wonderful dessert selections. If you would like to bring your own cake

that is great, but we do have a $2.50 per person plating fee. Fresh berries & creme

anglaise will be added to your sliced celebratory cake.


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Corkage Fee: If you have a special bottle of wine that you would love to pair with our

cuisine we are flattered. However, there is a $20/bottle corkage fee. Limit One Bottle

Per Table.

To Go Orders: Available every day off our menu that evening. Our menu changes

every day and is updated live with its changes to the website by 4pm each day.

Handicap Accessible: Our restaurant is proudly compliant with ADA standards

COMPENSATION

PERSONNEL NO.

REQUIRED

SALARY/

DAY

SALARY/

MONTH

SALARY

ANNUALLY

General Manager 1 600 15,600 187,200

Head Chef 1 400 10,400 124,800

Finance Manager 1 550 14,300 171,600

Captain Waiter 1 350 9,000 109,200

Assistant Chef 2 400 18,200 218,400

Cook Helper 3 840 21,840 262,080

Steward 2 560 14,560 174,720

Cashier 3 840 21,840 262,000Waiter 10 2,800 72,800 873,600

Receptionist 1 280 7,280 873,600

Bartender 2 560 14,560 174,720

Busboy 2 560 14,560 174,720

Janitor 2 560 14,560 174,720

Security Guard 2 600 15,600 187,200

Total Salary 33 9,900 192,400 2,308,800

HOUSE RULE and CONFIDENTIALITY

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, Are you waiting for someone? Ask

for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.


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4. If a table is not ready within a reasonable length of time, offer a free drink and/or

amuse-bouche. The guests may be tired and hungry and thirsty, and they did

everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, Bottled water or just tap? Both are fine. Remain

neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials.

Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a

soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, We only have two lobsters left.

Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, Hows everything? or How was the meal? listen to the answer

and fix whatever is not right.

15. Never say I dont know to any question without following with, Ill find out.

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No

pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same

course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, Whos

having the shrimp?

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.


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21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending

someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with

the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the

better.

30. Never let the wine bottle touch the glass into which you are pouring. No one

wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously,

something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them,

wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of

customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and

beverage.

37. Do not drink alcohol on the job, even if invited by the guests. Not when Im on

duty will suffice.

38.Do not call a guy a dude.


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39. Do not call a woman lady.

40. Never say, Good choice, implying that other choices are bad.

41. Saying, No problem is a problem. It has a tone of insincerity or sarcasm. Mypleasure or Youre welcome will do.

42. Do not compliment a guests attire or hairdo or makeup. You are insulting

someone else.

43. Never mention what your favorite dessert is. Its irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or

diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember

or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when its tip time. Be consistent throughout.

DRESS CODE

Waiters and waitress uniforms


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MARKETING ANALYSIS

The marketing plan is to provide a fine dining, full service, family restaurant,

where the entire family can enjoy a great meal, at a reasonable price. The Fitalianis.

restaurant is the perfect neighborhood restaurant, where adults and children can

always find their favorite dish, and receive consistent quality and great service.

With the addition of the new Gravois Bluff's shopping complex less than 1/4

of a mile away, this addition will bring more customers and families from all over St.

Louis to shop and eat in the area. The market customers for The Fitalianis would

develop from:

Local Neighborhood Marketing Program

Customer Frequent Diner Loyalty Program

Suggestive Selling Program to increase average check

Birthday and Anniversary marketing mailings

Market saturation and community outreach programs


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EXTERNAL ANALYSIS

undertake a vigorous marketing program. Such as the following:

Priority among the strategies she planned to include product innovation, taking

strict consideration of customers specifications.

Quality excellent service

Plans to offer discounts

Plans to offer free give-aways through the following occasion who will use

the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms.

Give promo to regular customers

Reliability, expertise, and quality.

Building long-term personal relationships with those that are purchasing the

service of the company.

Establishing face-to-face contact with the client as much as possible.

Fitalianis Restaurant will produce their calling cards, and fliers

promoting their place.

INTERNAL ANALYSIS

-Strategy

-Structures

-Processes and systems

-Resources

-Goals

-Strategic capabilities

-Culture


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-Technologies

-Innovations

-Intellectual property

-Leadership

MARKET FORCAST

A sales forecast of 5.0% increase in volume over the current location is based

on the following:

Increased visibility and known area of SM Mall of Asia Everyone knows

where Fenton is, and few know where Fiitalianis is located.

Increased traffic flow with the intersection of Highways 141 and 30, with

over double the traffic in the area.

Increased customers staying in the area to shop. major shopping centers

compared to a 20 year old strip center.

Increased retail employee business.

26% larger space inside, with 30% more customer seating.

Outside seating area during the spring through fall seasons increases the

seating by 60% over HR.

Brand new look inside.

Private rooms available, to cater private parties.

Closer to the eight hotels in the area.

Better location closer to Manila , where the action is.

BUDGET PLAN


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Income statement

For December 31, 2012

SALES 895,280.00

LESS COST OF SALESSTOCKS 78,636.00

LABOR COST 80,000.00TOTAL COST OFSALES 158,636.00

GROSS PROFIT

1,053,916.00

less :operating expense

electricity & water 10,000.00rent expense 60,000.00

taxes & licenses 14,400.00

selling expense 8,000.00

repairs & maintenance586,000.0

0

miscellaneous 60,000.00

comp. advertisement 10,000.00

contingencies 85,080.00

depreciation 45,233.00TOTAL OPERATINGEXPENSE 878,713.00

income from operation 174,203.00

LESS: interest expense 23,086.00

TOTAL 151,117.00

NET INCOME 151,117.00

6.5.3 Capital cash flow statements

2012 2013 2014 2015 2016

CASHINFLOW

BeginningBalance

248296 335152 492791 734825

Partners capital 62000

Proceeds fromloan

135801

Sales 39380 422688 553488 714138 908934

Others 600 600 800 1000 1000

Total cash

inflow

527681 671584 889440 1207929 1644759


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Less : cashoutflow

Stocks 78636 93372 118456 145956 180525

Labor cost 21600 22680 23812 25008 26256

100236 119052 142268 170964 2006781

Add :operatingexpense

Electricity &water

4000 - - - -

Miscellaneous 60000 69000 79350 91253 104941

Taxes andlicenses

14400 14832 15276 15732 16200

Others 1000 1100 1210 1331 1464

Computeradvertisement 10000 10500 11025 11576 12155

Sellingexpense

1000 1100 1210 1331 1464

Repairs &maintenance

1000 1100 1210 1331 1464

Contingencies 1080 1134 1191 1250 1313

Total operatingexpense

92480 98766 110472 123804 139001

Interest

expense

23086 18595 13341 7193 -

Payments ofloan

26418 30909 36163 42311 -

Withdrawals 31000 33000 35000 37000 39000

Payment oftaxes

36110 59405 91832 131822

Acquisition ofmachinery &equipment &

utilities

6165 - - - -

CASH ONHAND

248296 335152 492791 734825 1128155


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6.5.4 Projected balance sheet Pasta Restaurant

San Juan City

BALANCE SHEET

For year ended 2012

CURRENT ASSETS

Cash3,000,000.0

0

FIXED ASSETS

Gross Fixed AssetAccumulateddepreciation

2,195,632.00

Net Fixed asstes 49,869.38

TOTAL ASSETS 2145762.62

LIABILITIES 854237.38

notes payable

income tax payable117,149.0

0

TOTAL LIABILITIES 854237.38

PARTNERS CAPITAL

Casilla Capital1,000,000.0

0

Farrales Capital1,000,000.0

0

Cruzado Capital1,000,000.0

0

Duran Capital1,000,000.0

0

UyCapital 500,000.004500000

Add:Net Income

retained earnings 895,820.00

less:drawings 345,695.00

Total partners equity 1241515

TOTAL LIABILITIES

& CAPITAL 3645762.6


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6.5.5 Financial analysis

6.5.5.1 Ratios

I. Test of ProfitabilityA. Net Profit Margin = Net Income After Tax

Sales

=8,156,38120,250,000 = .40

B. Gross Profit = Profit before taxIncome

=12,548,2778,156,381 = 1.54

C. Return on owners equity investment = Net IncomeStock Equity

=8,156,38122,709,467 = .36

D. Turnover Rate of Gross Capital = Gross Sales

Gross Capital=20,250,000

17,000,000 = 1.19Test of Liquidity

E. Current Ratio = Current AssetCurrent Liabilities

=151,984.034,349,896.90 = .35

F. Quick on Acid Test = Asset - InventoriesCurrent Liabilities

=1,519,845.03 1920004,349,896.90 = .31

G. Liquidity of Inventories = Cost of SalesAverage Inventory

=20,250,000192,000 = 105.19

H. Deb To Net Wale Ratio = Total LiabilitiesTotal Equities= 4,349,896.9022,709,467 = .19

6.5.5.2 Break-even point analysis

Break-even calculations assume a 25% to 30% gross margin. This is aconservative estimate, and it will be improved as strategic relationships develop andthe benefits of Fitalianis Restaurant offerings are realized by customers.

Break-even Analysis


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Break-even Analysis:

Monthly Units Break-even 95,000.00

Monthly Revenue Break-even P95,000.00

Assumptions:

Average Per-Unit Revenue P200.00

Average Per-Unit Variable Cost P200.00

Estimated Monthly Fixed Cost P6,000.00

6.5.5.3 Capital recovery, and earnings

Showing the cash payoff period,

The project met the income requirements of 27% (cost of capital) since the

total computer NPV is greater than the total project cost. The total project cost is344,636.00 and the computer NPV is

Year Annual cash flow 27% net present value PHP2006 77,968 0.70740 55,1542007 127,470 0.62000 79,0312008 196,375 0.48819 95,8682009 281355 0.38440 108,1522010 384,018 0.30268 116,234

NPV = 454,439 - 197,801=256,638

Payback period

The investment will be recovered within 1 year and nine month. This meansthat the project is feasible because the capital will be recovered in less than 2years.

Year Net cash flow2011 77,968

2012 127,4702013 196,375


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2014 2813552015 384,018

total project cost 197,801recoveredfirst year -77,968

to be recovered 119,833365

first year -127,470.00to be recovered 349

119,833349 =708 days

payback period = 1 year 11 months and 7 days

Rate of return

The computation shows an average of 35.6% which means that the business is

maximizing its assets throughout the operation.ROI Net Income/ Total Assets

YEAR NET INCOME ASSETS ROI2012 76,735 253,228 30.30%2013 126,237 338,851 37.25%2014 195,142 495,257 39.40%2015 280,122 736,058 38.86%2016 382,785 1,128,155 33.93%

35.79%

feasibility restaurant

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