kambingan eatery

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New Era UniversityCollege of Business AdministrationNo.9 Central Ave. New Era, Quezon City

INTRODUCTION

If you know how to cook then starting a small eatery is a good business for you,

with your passion in cooking and entrepreneurial spirit you can start a business that can

make you earn good amount of cash. But take note that it is not simple to start this kind

of business because there are many things to consider in order to become successful.

A eatery is an establishment which prepares and serves food and drink to

customers in return for money, either paid before the meal, after the meal, or with a

running tab. Meals are generally served and eaten on premises, but many eateries also

offer take-out and food delivery services. Eateries vary greatly in appearance and

offerings, including a wide variety of the main chef's cuisines and service models.

Eateries are established for the customers’ convenience. It makes one’s time

more flexible and easy while enjoying what the eatery can more offer. Foods are

prepared for you and you don’t have to risk the time you would waste cooking the same

food yet different in taste.

As a result the proponents came up with the idea of putting up a small dining

eatery because this business is one of the most versatile and most solid ideas when it

comes to business. Since food is one of the basic needs of people therefore this

business is considered to have higher success rate. If your passion includes cooking

and marketing then it would really be perfect for you to have an eatery.

http://en.wikipedia.org/wiki/Customer_service

http://en.wikipedia.org/wiki/Cuisine

http://en.wikipedia.org/wiki/Delivery_(commerce)

http://en.wikipedia.org/wiki/Take-out

http://en.wikipedia.org/wiki/Drink

http://en.wikipedia.org/wiki/Food

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EXECUTIVE SUMMARY

COMPANY NAME

A business name is one of the most important and essential things to be

prepared in starting a business. Chevon Cuisine as the primary name of the business,

originated from the word “Chevon” which means a goat meat and followed up with word

a “Cuisine” which means food preparing.

The word “Chevon Cuisine” is a very unique and a non-specific name, the

word chevon derives from the French word chèvre which means goat. Chevon Cuisine

is a kind of dish made chevon or goat meat and this is one of a kind amazing treat for

the whole family. Something for all ages and because of that people will easily visualize

what the business is all about and it will help to their memory. It includes the information

that the business does and can easily be understood by various target market.

LOCATION

132 Kalayaan Avenue, Central, Diliman, Quezon City

Quezon City is the largest component city of Metro Manila. A visitor to city has many

places to visit and enjoy. The city has numerous malls, shopping and entertainment

centers. Most of the national TV stations are based in Q.C. It has its own "Tourist Belt"

in Tomas Morato & Timog Avenue area. Places of interest include: the Quezon

Memorial Circle, Araneta Center, La Mesa Dam, University of the Philippines, the

Wildlife Nature Center and many others.

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Community facilities and utilities along Kalayaan Avenue Quezon City in the area are

accessible from the property by public transport along Kalayaan Avenue, where

property fronts and connects to other sections of the metropolis. Some of the

improvements within the vicinity are Quezon City Hall, National Housing Authority,

Claret School, Teacher's Village, Holy Family School, East Avenue Medical Center and

Philippine Heart Center. It’s excellent to start a business in Kalayaan Avenue because

it’s surrounded by different establishments.

COMPANY LOGO

We made this logo for the customers easily interpret and understand the nature

of our business. The business logo shows a clear background and image of goat and

that means all menus or products that will be served are all made of chevon or known

as goat meat it includes the name of the enterprise of the business, the colors used are

simple which is more attractive and leaves clean fresh images.

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COMPANY TAG-LINE

"COME IN. SIT DOWN. HAVE A MEAL!"

This short and simple phrase can bring a business and its product to success.

This simple tagline can be easily understood by customers. It provides quality services

like all menus that will be served are fresh cooked upon order. Come In. Sit Down. Have

a Meal! means come in our place, take a sit and enjoy the prepared dish by Chevon

Cuisine.

NATURE OF PRODUCT BEING OFFER

The nature of Chevon Cuisine is being an eatery which will offer cooked and

prepared foods and will be eaten at the premises. Eateries are recognized for the

convenience of the people having hardship with their time. Most of the time people

would prefer to eat in this kind of food service which eatery is one of those classes.

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BUSINESS DESCRIPTION

VISION STATEMENT

Chevon Cuisine aims to become one of the best Filipino goat cuisines service

providers in the country and to develop globally.

MISSION STATEMENT

Chevon Cuisine to provide healthy yet conveniently/affordable price dishes and

offer best services to customers without compromising the quality.

GOALS AND OBJECTIVES

1. Offering nutritious, fairly priced, ethnically diverse food choices.

2. Creating an attractive and various menus.

3. Providing outstanding customer services that develop the relationship with

customers through responsiveness to needs and requests.

4. Promote high standard of living by giving better opportunities to the unemployed.

5. Developing a cuisine service that supports skill development of the employees

and meets the needs of the community.

6. To earn profit and expand the business.

7. To be one of the most sought after eatery by establishing a name in the food

industry.

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COMPANY’S FORM OF ORGANIZATION

Sole proprietorship

The proponent chose the single proprietorship or sole proprietorship as the form

of its business ownership because it is more convenient and appropriate for the

business. Single proprietorship is owned by single person who means all the expenses,

debts, incentives, profits, and income is owned by an individual that is engage to this

kind of ownership.

The reason aside from the above mentioned for choosing this form of business

ownership is the owner of the business has the freedom to decide what ever plans he or

she wants to do for his or her business. It is also has minimum legal registration that is

more convenient for a businessman.

Despite the fact that is convenient, the disadvantage of it is if the owner suffers

liability he or she is incapacitated. The owner is the only person that will solve the

problem that the return encounters.

PROPOSED ENTRY STRATEGY

Sampling and Free Taste Test Event with Surveys

One of the most efficient ways of getting people to determine and try the

products or services is by offering a Free Taste – a taste of what is that Chevon

Cuisine can offer. Chevon Cuisine will also take advantage of free taste event to test

the market and research for future development of the business.

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Signage and Streamers

In this type of strategy, the information about the opening of the business will be

posted in different places in the area. It can help the business to manifest in the form

of way finding information in the places such as streets or inside/outside of an area.

Streamers also are posted outside the stall and along the Streets indicating the day and

the time of the opening of the business.

Word of Mouth or Viva Voce

This is an act of consumers passing the information from customer to other

person by oral communication, which could be as simple as informed the customer

about the Chevon Cuisine products and providing tools that make it easier to share

information.

http://en.wikipedia.org/wiki/Communication#Oral_communication

http://en.wikipedia.org/wiki/Information

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TIME LINE OF EVENTS

ACTIVITY OCTOBER NOVEMBER DECEMBER JANUARY

Project Conceptualization

Procurement and allocation of funds

Site Identification & Negotiation

Completion of Gov't Requirements and

Registration

Renovation of the Site

Acquisition of equipments, machineries and furnitures

Hiring of Employees

Employee’s orientation and training

Posting of advertisements and promotions

Start of normal operationJAN. 28,

2013

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DESCRIPTION OF INITIAL PRODUCT

All Time Favorite Dishes

Filipino food is hardly surprising that is often labeled somewhat extraordinary

but in its own way, a unique and tasty mixture that definitely customers surely

love it. Filipino dishes showcase a sudden influx of flavor and are usually

delivered in a single presentation. Cuisine from the Philippines, typically including

kilawin, sinigang or sinampalukan, adobo, kaldereta as the main dish served with

rice.

Soft Drinks and Beers

Soft drinks are drunk by people of all ages. To enhance the flavor of the food we

also offer alcoholic drinks.

PRODUCT RESEARCH AND DEVELOPMENT

Based on research, Filipino all time favorite dishes are usually served as with rice

and several types of viands like kilawin, sinigang or sinampalukan, adobo, kaldereta,

and papaitan. Now, you to challenge we are going to sell some dishes made of chevon

or goat meat which are sisig, bopis, and rice chevon toppings. In the future the owners

would like to develop the product by adding more flavors.

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MARKETING PLAN AND ANALYSIS

This section establishes the industry, target markets, market size and growth

trends, demand and supply analysis, competitors, the barriers in entering the market

and the marketing strategy of Chevon Cuisine. Moreover, this section shows the

surfacing of the strengths and weaknesses as the same time the opportunities and

threats of the company.

DESCRIPTION OF THE INDUSTRY

Food is a basic necessity. The industry which deals with preparing food

items/products refers to the food service industry. A clear indication of the way in which

human effort has been harnessed as a force for the commercial production of goods

and services is the change in meaning of the word industry. The food service industry is

and will always remain in high demand because of its variety. These industries include

eateries, fast foods, school and hospital cafeterias, catering operations, food carts and

food trucks etc. Eateries and fast foods mainly contribute to the food service industry.

Some consumers are willing to spend a little more for higher quality healthy food.

When compared to traditional fast food chains, casual restaurants are more expensive,

but offer an upgraded customer experience through broader menus, better food and

better ambiance.

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TARGETED MARKETS

a. The target markets of Chevon Cuisine are all those living in Kalayaan Avenue

Diliman Quezon City, people who eat goat meat and want to experience the all

time favorite dishes of our eatery.

CHARACTERISTICS PRIMARY SECONDARY

SOCIAL CLASS Middle class

LOCATION

Kalayaan Avenue,

Quezon City

Within Quezon City

OCCUPATION

Workers, Employees and

Destination Customers

Tourists, Nearby

Residents ,Family and

Friends

EATING FREQUENCY High Average

PERSONAL INTEREST Food Health, Experience

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MARKET SIZE AND TRENDS

Chevon Cuisine’s target markets are middle classes within Kalayaan Avenue,Quezon

City.The proponents choose this location because this is a developing place and

welcoming more investments and businesses. Customers will appreciate the eatery

more because of its environment and intention that will benefit them particularly their

health.

COMPETITION AND COMPETITIVE EDGE

The customer experience is terrifically important as a successful way of

distinguishing Chevon Cuisine. Having such a good experience will encourage and

support repeat business. The second competitive edge is Chevon Cuisine is offering a

fast, healthy food.

Chevon Cuisine is one of the eateries offering goats meat on our chosen

location. However, the company is also competing in the food industry wherein some

restaurants offer all time favorite dishes like Kamay Kainan, Malaya Kambingan and

Restaurant, Inn-Café, and Saingan. It’s a huge market and a lot of companies are still

attracting to enter the market.

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COMPETITORSDESCRIPTION

Kamay Kainan

Offers food buffets and a wide variety of

native Filipino dishes.

Malaya Kambingan and Restaurant

Serves varieties of Filipinos dishes like

menudo, binagoongan, pinakbet and they

also offer goat meat dishes like adobo and

kaldereta.

Inn-Café


Tenderloin, Steamed Lapu-lapu and

they also offer Mongolian Buffet

Saingan


sinigang, afritada, and dinengdeng.

BARRIERS TO ENTRY

When a new eatery opens, it is in instant and express competition with close to

eateries, which might already have dedicated customer bases. Winning these

customers over might be complicated for new owners, especially if the new eatery offers

http://en.wikipedia.org/wiki/Dinengdeng

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cost similar to eateries that have a lock on that place. Economies of level mean average

costs can decrease as an eatery develops, but the higher initial costs pose an entry

barrier for newcomers. Food service needs meeting strict health requirements, and

alcohol service requires a license. These and other regulatory barriers might make life

difficult for new eatery owners, though working with an legal representative experienced

in state and local regulations can relieve the process.

The following are the barriers of the company in entering the market:

Because Chevon Cuisine is a new eatery company it’s tough to gain consumer

acceptance. In order to catch the customer’s attention and interest, Chevon

Cuisine needs a very unique advertisement that will definitely persuade our

target market to take an action or to procure what we offer. But definitely, high

investment is the main barrier.

Another barrier to entry in the eatery industry is overcoming customer doubt.

Building a brand takes time, and customers may be suspicious of your new

eatery when you are first starting off.

Location can be another barrier to entry in the eatery industry. The location of

your business is one of the most important factors to the success of your eatery.

If you are scouting locations and you are not able to secure land or a lease at

your preferred location, you may be forced to consider other less attractive

options.

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ESTIMATED MARKET SHARE

HISTORICAL DEMAND

YEAR

POPULATION

EMPLOYEES PASSERBY TOTAL DEMAND

2008 18,04

0 5,02

0 13,40

0 36,46

0

2009 19,01

0 6,01

5 14,07

3 39,09

8

2010 20,00

6 7,00

4 15,09

4 42,10

4

2011 21,05

5 8,00

0 16,05

3 45,10

8

2012 22,16

0 9,06

7 17,02

4 48,25

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PROJECTED DEMAND

YEAR

POPULATION

EMPLOYEES PASSERBY TOTAL DEMAND

2013 23,323

10,100

19,033

52,456

2014 24,546

10,997

19,160

54,703

2015 25,823

11,050

20,983

57,856

2016 27,189

11,999

22,086

61,274

2017 28,615

12,070

26,273

66,958

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HISTORICAL SUPPLY

YEAR SUPPLY

2008

25,522

2009

28,151

2010

30,946

2011

33,696

2012

36,623

PROJECTED DEMANDYEAR SUPPLY

2013

38,843

2014

41,063

2015

43,283

2016

45,503

2017

47,723

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HISTORICAL DEMAND AND SUPPLY ANALYSIS

YEARS

DEMAND

SUPPLY D-S GAP

UNSATISFIED

2008 36,460 25,522 10,938 30.0%

2009 39,098 28,151 10,947 28.0%

2010 42,104 30,946 11,158 26.5%

2011 45,108 33,696 11,412 25.3%

2012 48,251 36,623 11,628 24%

PROJECTED DEMAND AND SUPPLY ANALYSIS

YEARS DEMAND SUPPLY D-S GAP UNSATISFIEDSHARE FROM

COMPETITORS

TOTAL NO. OF EXPECTED

CUSTOMERS

2013 52,465 38,843 13,622 26.0% 10% 17,507

2014 54,703 41,063 13,640 24.9% 12% 18,568

2015 57,867 43,283 14,584 25.2% 14% 20,644

2016 61,274 45,503 15,771 25.7% 16% 23,052

2017 66,985 47,723 19,262 28.8% 18% 27,852

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MARKETING STRATEGY

The marketing strategy will be centered on the core idea, and that is the

customer’s contentment, being the main goal of the business. It will be combined

product development, promotion, distribution, pricing, relationship management and

other part to increase sales achieve and sustainable competitive advantage.

PRODUCT LINE

ALL TIME FAVORITES

Adobong Kambing Meal

Served with adobong kambing and one cup

of rice.

Kalderetang Kambing Meal

Served with kalderetang kambing and one

cup of rice.

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Kilawing Kambing Meal

Served with kilawing kambing with one cup of

rice.

Papaitang Kambing Meal

Served with papaitang kambing with one cup of

rice.

Sinampalukang Kambing Meal

Served with sinampalukang kambing with one

cup of rice.

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PRICE

A. DISTRIBUTION CHANNEL

SUPPLIERS

DISHES DIRECT COST MARK-UPSRP

Adobong Kambing Meal57.00 41.00 98.00

Kalderetang Kambing Meal57.00 41.00 98.00

Kilawing Kambing Meal57.00 41.00 98.00

Papaitang Kambing Meal57.00 41.00 98.00

Sinampalukang Kambing Meal 57.00 41.00 98.00

Juices 20.00 20.00 40.00

Soft Drinks 10.00 5.00 15.00

Beers 35.00 10.00 45.00

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A major part of the place decision is selecting the channel of distribution. A

channel of distribution is the route a good takes from its original source to its final

customer. Distribution channels move products and services from business to

consumers. Distribution channels are just one component of the overall concept

of distribution networks, which are the real tangible systems of interconnected

sources and destinations through which products pass on their way to final

consumers.

B. ADVERTISING AND PROMOTION

Personal Selling – the most popular and the most cost efficient tools in

promoting CHEVON CUISINE with a very young population ages 25 years

old and above, it will be a good start to spread the word.

Sales Promotion – being new in the market, CHEVON CUISINE would

offer the most economy meal for the customer to appreciate worth for

money. A loyalty card for regulars will also be given to valued customers.

CONSUMERS

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Advertising – well crafted colorful artwork to get the interest of the market

place, to set trends in the modern period of restaurant business. We will

use the following mediums:

a. Tarpaulin - be posted in strategic public places where people

frequently visit.

b. Flyers – alliance with local broadsheet and tabloid distributors by

inserting CHEVON CUISINE flyers and by selecting points of

distribution wherein traffic patterns.

C. SALES TACTICS

Increases in sales can be achieved through simple eatery promotions. There are

thousands of methods to drive profits both for restaurants with big funds and

shoestring marketers alike. Here are some strategies that could help:

Branding – good eatery branding is more than an eatery’s logo. It involves having a

clear cut definition of what a eatery promises to distribute. To further strengthen a

eatery’s brand, good implementation should come with it.

Menu - the menu list should be analyzed every now and then. To make sure

patronage from customers, new stuff on the menu should target their liking.

Publicity stunts – a simple press release of an updated menu could really effect in

a small write-up. But to attract more attention, something out of the usual like chef

face-off, unique game, and other major events could be prepared.

D. SALES FORCE

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Services will be distributed accordingly to the purposes and role of each

employee in industry.

The Manager has the duty of handling the operation and important

documents of the business.

The Accountant is the only person who will holds the finances of the

business.

The Cook is the one who will take charge on managing the kitchen and all

the matters about the menus such as inventories.

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MANAGEMENT PLAN

ORGANIZATIONAL STRUCTURE

Manager

Cashier Waiter/Waitress Cook

Dishwasher/ Helper

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BACKGROUND AND PRIMARY RESPONSIBILITIES OF THE MANAGEMENT TEAM

POSITION JOB DESCRIPTION QUALIFICATION

Manager (1)

BENEFITS:SSS, PAG-IBIG, Phil

health,

13th month pay & leaves.

Should be responsible for all aspect of the business.

Responsible for all the functions of a restaurant from opening to closing and they may be required to act as a regular employee to fill in for last minute absences.

Will ensure that the personnel and other staff would do their job properly.

The manager should ensure that the business operation runs smoothly and according to the company policies.

Male/Female, 25-35 years old

Must be a graduate of BS HRM or BS Business Education, or other related courses

Must have at least 4 years restaurant management experience

Must have good communication skills, both orally and written

Must have excellent leadership skill who are able to motivate their staff

Cook (1)


health,


This person is responsible for all

that goes on in the kitchen.

They are responsible for the

menu, buying supplies and

equipment.

Male/female With at least 2 years work

experience as a cook Knowledgeable in goat

meat recipes.

Waiter/Waitress (3)


health,


Greets our residents and informs them of daily menu choices; takes food and beverage orders and conveys to kitchen staff; promptly picks up and serves food selections

Performs food presentation such as dishing up and preparation of dish up stations.

Sets up tables for meals; refills condiments as needed; buses and wipes down tables.

18 to 25 years old with pleasing personality At least high school

graduate, experience on food server or waiter/waitress

must be multitasking and Pro active

Have to alert and courteous all the time.

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Bringing customers the food they ordered directly from the kitchen.

Cashier (1)


health,

13th month pay &

leaves.

In charge of the register. This

would include cash, tipping out

wait staff, and balancing the

register at the end of the shift.

Female, 22-27 years old

Must be at least high

school graduate.

At least 1 year

experience in food

service desired.

Knowledgeable in

computing and can

operate cash register.

Must have a good oral

and written

communication skills

Dishwashers/ Helper (1)


health,


Washing dishes Besides washing dishes, an

eatery dishwasher has to clear plates and ensure food scraps and paper debris end up in the correct receptacles.

Stacks clean dishes and cooking vessels in an orderly fashion and correctly stores silverware and cooking utensils.

Male/Female, 20-25 years old

At least high school graduate

Must have understanding of the basic kitchen sanitation

TOTAL NUMBER OF EMPLOYEES 7

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REQUIREMENTS: Applicants are required to submit the following requirements:

Bio data-to gather information and check the background of the applicant.

SSS number-for the salary of the applicant and formal legal requirements.

Barangay Clearance-to determine the residency of the applicant.

Health Card-to if the applicant is free from any communicable diseases or ailments

HIRING PROCEDURE

1. Posting of job vacancies and qualifications before the opening.

2. Interested applicants may submit their bio data through walk-in. Either

way; applicant will have to go through some procedures.

3. After passing all the requirements, the applicant will go through a

Interview. This is for the initial screen of the applicant’s qualifications.

More details about the certain role or position will be discussed as a part

of the recruiting process.

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Hiring Procedure

Posting of job vacancies and qualifications before the opening (Durations: 2

Interested applicants may submit their bio data.

(Durations: 3 days)

Interview

Failed

Passed

Hired

Orientation

End

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EMPLOYMENT RIGHTS, RESTRICTION AND POLICIES

RIGHTS

a. Prohibits discrimination in employment based on race, color, religion, sex or

national origin.

b. Safety and healthy workplace condition.

c. Employer allows having their rest days and absences if needed.

d. Fair Labor Standards establishes minimum wage and overtime standards.

e. Equal Pay requires employers to pay employees who perform substantially

equivalent work the same wage regardless of the whether the employee is

male or female.

f. Overtime Pay

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RESTRICTION AND POLICIES

a. Relation to Customers. Treat each customer as you would treat a guest at

home. Show respect in word and in action regardless of physical appearance,

age, sex, status, etc.

b. Safeguarding partnership’s reputation. It is everyone’s responsibility to

protect the name and reputation of the business. Furthermore, each should

have a proper conduct and etiquette for the employees themselves speaks of

the quality the company posses.

c. Hygiene & Grooming. All employees of Chevon Cuisine eatery are expected

to project positively and are encouraged to be neat and well-groomed at all

times.

i. Wearing of Slippers, sandals, sando and shorts are not allowed

ii. Maintain a degree of neatness at all times.

iii. Employees must be in their proper uniform

d. Smoking Policy. Smoking is prohibited inside the working place. It is only

allowed during break time outside of workplace.

e. Attendance and Working hours.

i. All are expected to report in their respective work on the scheduled

time.

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ii. Break time schedule is strictly implemented.

iii. There is a grace period of ten minutes given to all employees.

iv. Absences without prior knowledge of the management shall be

deducted from the salary.

Sanctions

Rules and regulations inside the business should be observed through the

operation to protect not only the business itself but as well as the employees serving the

business. Rules are not only meant for the workers and lower position but also apply to

the workers in the higher level. If the employees do not follow the rules and regulations,

operation of the business is affected including the co-workers, especially the customers.

Violations can be considered as minor, but in the case of a serious offence, the

owners are entitled to give sanctions to the offended employee to keep the operation of

the business in smooth flow.

Violations are classified according to the seriousness or extent on the effect on

the business and the customer, namely:

GRAVE VI

MAJOR “V”, “VIII” and “IX”

MINOR “II” and “VII”

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How are some cases that shall be acted upon by the owners.

Grave Offense

Category “VI”

Threat arises to the integrity and reputation of the

Action to be taken

Immediate Dismissal

* Any unacceptable behavior that will affect the welfare of the business.

*Use of violence or any physical force.

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Major Offense

Category “V” and “VII”

Offenses that hamper safe and smooth operation of the

business and can cause major harm.

Category “IX”

An act that causes considerable disruption within the workgroup.

Action to be takenAction to be taken

First Offense

3 days suspension

Second offense

Dismissal

First Offense

Written warning

Second offense

3 days suspension

Third offense 6 days suspension

Forth Offense

Dismissal

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Minor Offense

Category “II” and “VII”

In minor cases, immediate penalty is not necessary. The management should call the attention of the

offended employee before serious violation takes

place.

Action to be taken

First Offense

Oral reprimand

Second Offense

Written warning

Fourth Offence

6 days suspension

Fifth offence

Dismissal

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CORPORATE GOVERNANCE/ CODE OF ETHICS OF EMPLOYEES

The purpose of Code of Ethics is to provide guidance and set common ethical

standards each of us must adhere to on a consistent basis. It governs the actions and

working relationships of officers, managers and all other employees of Chevon

Cuisine’s in dealing with fellow employees, guests, competitors, vendors, suppliers,

governmental and self-regulatory agencies, the media, and anyone else with whom

Chevon Cuisine’s has contact. These relationships are essential to the continued

success of Chevon Cuisine.

Chevon Cuisine strives to promote a model of best practice through a commitment to

professionalism within the hospitality industry.

To be honest and trustworthy in all aspects of their business.

To deliver what you promise - to clients, staff and suppliers.

To treat all clients equally regardless of race, religion, nationality, creed, gender

or budget.

To run and sustain a profitable business.

To value ongoing professional development for staff and management.

To protect the safety, health and welfare of employees and the public through a

program of hazard management.

To maintain a privacy policy and respect client confidentiality.

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To promote best practice in matters of compliance – tax, industrial relations,

Work cover, superannuation.

Chevon Cuisine will:

Make every effort to resolve complaints and grievances in good faith through

direct communication and negotiation and within reasonable timeframes.

Endeavour to assist new members in acquiring a full understanding of the ethics,

processes, responsibilities and competencies of the profession and keep them

informed of significant advances or changes in the areas of compliance.

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OPERATIONAL PLAN

DAILY OPERATION PROCESS

Operation Hours

OPENING

5:01pm - 6:00pm 1 Checking inventories for day operation

6:01pm - 7:00pm 2 Cleaning and sanitation

7:01pm - 8:00pm 3 Checklist for kitchen, dining and management concern

8:01pm - 9:00pm 4 Attendance

9:01pm - 10:00pm 5 Change funds and petty cash

10:01pm - 11:00pm 5 Sales report

11:01pm - 12:00am 4 Clip board report for tomorrow’s operation

12:01am - 1:00am 3 Attendance

12:01am -1:00am 2 Arrangement of kitchen, dining and office records

1:01am - 2:00am 1 Inventory Check

CLOSING

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OPERATING CYCLEDining Operation Cycle

Procedures Person in Charge

Welcome GreetingsWelcome all arriving customer pleasantly waiter/waitress

Offer Seat to the Customers Lead them to their seats waiter/waitress

Present the Menu

Offer the menu and suggest special offers

waiter/waitress

Get the Ordered FoodsList down the ordered

foods and verify all details collected

waiter/waitress

Serve the ordered foodsServe first the drinks

followed with the ordered menu

waiter/waitress

Collection of PaymentsWait for the customer to take their bill then collect

waiter/waitress

Cleaning

Clean the table and prepare for another set of

customers

waiter/waitress

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FACILITIES AND IMPROVEMENT

A. Buildings and Facilities

PARTICULARS COSTStructural 3,000.00Plumbing 2,700.00Electrical 1,700.00TOTAL Php. 7,400.00

B. Machineries and Equipment

PARTICULARS ITEMS QUANTITY UNIT PRICE

Electric Airpot 1 Php. 2,399.00

Rice Cooker (50 cups) 2 5,940.00

Chest Freezer 1 11,998.00

40


Two door Refrigerator 1 7,850.00

Cash Register 1 8,000.00

C. Office Supplies

PARTICULARS ITEMS QUANTITY UNIT PRICE

Paper clip (box) 10 Php. 5.28

ID holder 21 10.00

41


Pencil-Mongol(box) 12 57.20

Office Desktop

Sharpener3 230.00

Office Scissors 6 25.00

Office Ruler 3 35.00

Folder 36 5.00

42


Brown envelope 36 1.00

Scotch tape(big) 12 27.30

Scotch tape holder 3 40.60

Stapler 3 84.00

Staple Wire 12 34.00

Bond Paper (ream) 12 103.00

C. Furniture & Fixtures

PARTICULARS QUANTITY UNIT PRICE TOTAL

Seiling Fan 3 Php. 1,000.00 Php. 1,050.00

Wall Fan 4 960.00 1,008.00

Tables 7 520.00 546.00

Chairs 28 200.00 210.00

TOTAL COST Php. 2,814.00

D. Utilities

PARTICULARS SOURCEMONTHLY

RATEWater Maynilad 3370

Electricity Meralco 7000TOTAL 10,370.00

43


E. Kitchen wares

*KITCHEN SUPPLIESQUANTIT

YUNIT

PRICE TotalApron

10 60.00

600.00

Pot holder10

13.00

130.00

Drinking Glass 50

13.00

650.00

Soup Bowl50

15.00

750.00

Ladle12

20.00

240.00

Can opener5

60.00

300.00

Bottle opener5

50.00

250.00

Kitchen knife set 3

300.00

900.00

Pitcher14

150.00

2,100.00

Tray20

80.00

1,600.00

Spoon and fork sterilizer1

3,980.00

3,980.00

Spoon 18-piece Set3

240.00

720.00

Fork 18-piece Set 3

240.00

720.00

Gas Stove2

840.00

1,680.00

LPG 72 700.00

50,400.00

Pot4

200.00

800.00

Wok2

700.00

1,400.00

TOTAL 67,220.00

44


F. Regulatory and Legal Issues

FUTURE RESEARCH AND DEVELOPMENT

Delivery –the business will offer delivery services to reach the demands of the

customers especially the ones who don’t have enough time to drop by.

Improve the food-improve the menu and invent new chevon or goat meat

recipes.

Restaurant Bar –the eatery will expand as a restaurant bar in the future.

Franchising – to maximize our business, we will soon propose franchising to

extend out the business and be known in the restaurant bar industry.

PARTICULARS AmountBarangay Clearance Php. 700.00BIR Registration 500.00Mayor’s Permit 170.00Sanitary Permit 500.00Fire Hazard Inspection Clearance 300.00Garbage Fee 200.00New Registration Plate/Sticker 250.00TOTAL Php. 2,620.00

45


CRITICAL RISK

External Risk

External Risk is uncontrollable factor that can affect outside the business. The

following risks are indicated below.

Natural Calamities – We cannot avoid the natural calamities that’s why

sometimes business had to stop their operation for the meantime because no

one can predict it natural calamities hit. It will be a loss of sales in the

business if it happens.

Fire – Fire is hard to avoid and it is risky. If it happens it will be a huge loss

which can turn down the business. The management will be deeply affected

because of the damages.

Increases in Competitors – opponents are everywhere and there will come

a time that new food business might be open near at our business place. The

tendency is the sales will be affected.

Internal Risks

An internal risk is the controllable factors that can affected inside the business.

The following risks are indicated below.

Lack of financial resources – The management can encounter insufficient

budget because the business is a new entry in the industry and still adjusting.

46


Unexpected damage of equipments –Equipments are important because it

has a major function making the product. If damage happens it will be time

consuming mainly in peak hours.

Personnel problem –. The personnel may encounter some problems like

sickness, personal problem and other reasons that the personnel cannot

make it to manage the business.

Contingency Plans

External Risk Contingency Plans

Natural Calamities It would really help if the management and the

personnel would be aware of the storms and other

calamities that would enter the country. Listening to

the radio and watching the news would be a big

help.

Fire Things that can be the reason of fire are dislocated

of gas hose can cause of leaking gas. In order to

prevent this, the personnel must report some

damages immediately. The management will also

buy a fire extinguisher for the business.

Increase in Competitors Having new promotions and continues develop of

47


the business. And logo that would attract the

customers is some ways to make the customers

recognize and consider the business.

Internal Risk Contingency Plan

Lack of financial resources The management would capitalize the money which

would serve as investment to the business.

Unexpected damage

equipments

If this problem happened, it must be reported directly to

the management so that the equipments must be

replaced right away.

Personnel Problem The management will always have a prepared substitute

so that whenever trial would happen; the business would

not have any problems about the personnel.

48


CHEVON CUISINEPROJECT COST

Fixed Asset RequirementLeasehold Impovements Php15,000.00Furnitures & Fixtures 2,814.00Machineries & Equipment 42,127.00Total Fixed Capital Php59,941.00

Pre-operating ExpenditureProcurement of Legal Permits 8,322.54Advertising Expenses 3,300.00Total Pre-operating Expenditure 11,622.54

Initial Working CapitalCash on hand 6,083.87Rental (6 months) 90,000.00Total Initial Working Capital 96,083.87

Operating ExpenseInitial Inventoy 111,830.24 Utilities Expense 31,110.00 Supplies Expense 82,680.35 Salaries & Wages (3 months) 186,732.00Total Operating Expenditure 412,352.59

Total Project Cost PHP 580,000.00

49


SCHEDULE 1: POJECTED SALES

2013 2014

MENU SRP %QTY TO BE

SOLDTOTAL SRP %

QTY TO BE SOLD

TOTAL

Adobong Kambing 95.00 15% 1131 107,402.25 95.00 17% 1365 129,648.97

Kalderetang Kambing 95.00 12% 904 85,921.80 95.00 15% 1204 114,396.15

Kilawing Kambing 95.00 17% 1281 121,722.55 95.00 13% 1044 99,143.33

Papaitang Kambing 95.00 30% 2261 214,804.50 95.00 31% 2489 236,418.71

Sinampalukang Kambing 95.00 16% 1206 114,562.40 95.00 20% 1606 152,528.20

Rice 10.00 88% 6633 66,325.60 10.00 90% 7225 72,250.20

Juice 40.00 11% 829 33,162.80 40.00 15% 1204 48,166.80

Softdrinks 15.00 37% 2789 41,830.35 15.00 27% 2168 32,512.59

Beers 45.00 42% 3166 142,449.30 45.00 54% 4335 195,075.54

TOTAL POJECTED SALE 928,181.55 1,080,140.49

50


2015 2016 2017

UNIT PRICE

%QTY TO BE

SOLDTOTAL

UNIT PRICE

%QTY TO BE

SOLDTOTAL

UNIT PRICE

%QTY TO

BE SOLDTOTAL

100 17% 1627 162,273.10 100 17% 1951 194,651.75 105 17% 2254 236,074.34

100 15% 1435 143,182.15 100 15% 1722 171,751.55 105 15% 1989 208,300.89

100 13% 1244 124,091.19 100 13% 1492 148,851.34 105 13% 1724 180,527.44

100 31% 2967 295,909.77 100 31% 3558 354,953.19 105 31% 4110 430,488.51

100 20% 1914 190,909.53 100 20% 2296 229,002.06 105 20% 2652 277,734.52

10 95% 9091 90,909.30 10 98% 11249 112,492.24 15 98% 12993 194,901.42

42 15% 1435 60,287.22 42 15% 1722 72,316.44 44 15% 1989 87,705.64

16 27% 2584 40,693.87 16 27% 3099 48,813.60 17 27% 3580 59,201.31

47 54% 5167 244,163.24 47 54% 6199 292,881.58 50 54% 7160 355,207.84

1,352,419.38 1,625,713.75 2,030,141.92

51


SCHEDULE 2: POJECTED COST OF SALE

2013 2014

MENU DC %QTY TO BE

SOLDTOTAL DC %

QTY TO BE SOLD

TOTAL

Adobong Kambing 68.00 15% 1131 76,877.40 68.00 17% 1365 92,801.37Kalderetang Kambing 68.00 12% 904 61,501.92 68.00 15% 1204 81,883.56Kilawing Kambing 68.00 17% 1281 87,127.72 68.00 13% 1044 70,965.75Papaitang Kambing 68.00 30% 2261 153,754.80 68.00 31% 2489 169,226.02Sinampalukang Kambing

68.00 16% 1206 82,002.56 68.00 20% 1606 109,178.08

Rice 7.00 88% 6633 46,427.92 7.00 90% 7225 50,575.14

Juice 28.00 11% 829 23,213.96 28.00 15% 1204 33,716.76Softdrinks 10.50 37% 2789 29,281.25 10.50 27% 2168 22,758.81Beers 35.00 42% 3166 110,793.90 35.00 54% 4335 151,725.42TOTAL POJECTED SALE

670,981.43 782,830.92

52


2015 2016 2017

UNIT PRICE

%QTY TO

BE SOLD

TOTALUNIT

PRICE%

QTY TO BE

SOLDTOTAL

UNIT PRICE

%QTY TO

BE SOLD

TOTAL

7117%

1627 116,153.38 7117%

1951 139,329.67 7517%

2254 168,979.53

7115%

1435 102,488.27 7115%

1722 122,937.95 7515%

1989 149,099.59

7113%

1244 88,823.17 7113%

1492 106,546.22 7513%

1724 129,219.64

7131%

2967 211,809.10 7131%

3558 254,071.76 7531%

4110 308,139.15

7120%

1914 136,651.03 7120%

2296 163,917.26 7520%

2652 198,799.45

1095%

9091 90,909.30 1098%

11249 112,492.24 1598%

12993 194,901.42

2915%

1435 42,201.05 2915%

1722 50,621.51 3115%

1989 61,393.95

1127%

2584 28,485.71 1127%

3099 34,169.52 1227%

3580 41,440.91

3754%

5167 189,904.74 3754%

6199 227,796.79 3954%

7160 276,272.76

1,007,425.76

1,211,882.92

1,528,246.40

53


54


SCHEDULE 3: SALARIES & WAGES

POSITON

DAILY RATE

MONTLY RATE

ANNUAL RATE

SSS PHILHEALTH PAG-IBIG

MONTHLY ANNUAL MONTHLY ANNUAL MONTHLY ANNUAL

Manager 446.00 11,596 139,152 822.70 9,872.40 200 2400 100 1200

Cashier 350.00 9,100 109,200 575 6,900 100 1200 100 1200

Cook 350.00 9,100 109,200 575 6,900 100 1200 100 1200

Helper 312.00 8,112 97,344 575 6,900 100 1200 100 1200

Waiter 1 312.00 8,112 97,344 575 6,900 100 1200 100 1200

Waiter 2 312.00 8,112 97,344 575 6,900 100 1200 100 1200

Waiter 3 312.00 8,112 97,344 575 6,900 100 1200 100 1200

TOTAL 62,244.00 746,928.00 4,272.70 51,272.40 800 9600 700 8400

SCHEDULE 4: UTILITIES EXPENSEIncrease 3% annually

PARTICULARS SOURCE MONTHLY RATE

2013 2014 2015 2016 2017

55


Water Maynilad 3370 40,440.00 41,653.20 42,902.80 44,189.88 45,515.58

Electricity Meralco 7000 84,000.00 86,520.00 89,115.60 91,789.07 94,542.74

LPG Shellane 5600 67,200.00 69,216.00 71,292.48 73,431.25 75,634.19

TOTAL 15,970.00 191,640.00 197,389.20 203,310.88 209,410.20 215,692.51

56


SCHEDULE 5: ADVERTISING EXPENSEIncrease 2% annually

PARTICULARS QUANTITY UNIT COST 2013 2014 2015 2016 2017

Signage 2 400 800.00 816.00 832.32 848.97 865.95Banners 30 50 1,500.00 1,530.00 1,560.60 1,591.81 1,623.65Baloons 100 10 1,000.00 1,020.00 1,040.40 1,061.21 1,082.43

TOTAL 3,300.00 3,366.00 3,433.32 3,501.99 3,572.03

SCHEDULE 6: LEGAL PERMITSIncrease 2% annually

PARTICULARS 2013 2014 2015 2016 2017

DTI 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00Business Permit 2,875.00 2,932.50 2,991.15 3,050.97 3,111.99Brgy. Clearance 500.00 510.00 520.20 530.60 541.22B.I.R 530.00 530.00 530.00 530.00 530.00Sanitary Permit 780.30 795.91 811.82 828.06 844.62Health Permit 624.24 636.72 649.46 662.45 675.70TOTAL 8,322.54 8,419.13 8,517.63 8,618.09 8,720.53

57


SCHEDULE 7: RENT EXPENSEIncrease 5% annually

PARTICULARS MONTHLY 2013 2014 2015 2016 2017Rent 15,000 180,000.00 189,000.00 198,450.00 208,372.50 218,791.13

SCHEDULE 8: LEASEHOLD IMPROVEMENTS

PARTICULARS COSTStructural 8,300.00 Plumbing 5,000.00 Electrical 1,700.00

TOTAL 15,000.00

SCHEDULE 9: SUPPLIES EXPENSE*increase 3% annually

PARTICULARS 2013 2014 2015 2016 2017

Kitchen supplies* 67,220.00

69,236.60

71,313.70

73,453.11

75,656.70

Office Supplies** 4,455.60

4,589.27

4,726.95

4,868.75

5,014.82

Cleaning Supplies*** 11,004.75

11,334.89

11,674.94

12,025.19

12,385.94

TOTAL SUPPLIES EXPENSES 82,680.35

85,160.76

87,715.58

90,347.05

93,057.46

58


*KITCHEN SUPPLIES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017

Apron 10 60.00 600.00 618.00 636.54 655.64 675.31

Pot holder 10 13.00 130.00 133.90 137.92 142.05 146.32

Drinking Glass 50 13.00 650.00 669.50 689.59 710.27 731.58

Soup Bowl 50 15.00 750.00 772.50 795.68 819.55 844.13

Ladle 12 20.00 240.00 247.20 254.62 262.25 270.12

Can opener 5 60.00 300.00 309.00 318.27 327.82 337.65

Bottle opener 5 50.00 250.00 257.50 265.23 273.18 281.38

Kitchen knife set 3 300.00 900.00 927.00 954.81 983.45 1,012.96

Pitcher 24 150.00 3,600.00 3,708.00 3,819.24 3,933.82 4,051.83

Tray 20 80.00 1,600.00 1,648.00 1,697.44 1,748.36 1,800.81

Spoon and fork sterilizer 4 3,980.00 15,920.00 16,397.60 16,889.53 17,396.21 17,918.10

Spoon 18-piece Set 5 240.00 1,200.00 1,236.00 1,273.08 1,311.27 1,350.61

Fork 18-piece Set 5 240.00 1,200.00 1,236.00 1,273.08 1,311.27 1,350.61

Gas Stove 4 840.00 3,360.00 3,460.80 3,564.62 3,671.56 3,781.71

Pot 4 200.00 800.00 824.00 848.72 874.18 900.41

Wok 4 700.00 2,800.00 2,884.00 2,970.52 3,059.64 3,151.42

TOTAL 34,300.00 35,329.00 36,388.87 37,480.54 38,604.95

**OFFICE SUPPLIES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017

Paper clip (box) 10 5.28 52.80 54.38 56.02 57.70 59.43

ID holder 21 10.00 210.00 216.30 222.79 229.47 236.36

Pencil-Mongol(box) 12 57.20 686.40 706.99 728.20 750.05 772.55

Office Desktop Sharpener 3 230.00 690.00 710.70 732.02 753.98 776.60

Office Scissors 6 25.00 150.00 154.50 159.14 163.91 168.83

Office Ruler 3 35.00 105.00 108.15 111.39 114.74 118.18

Folder 36 5.00 180.00 185.40 190.96 196.69 202.59

Brown envelope 36 1.00 36.00 37.08 38.19 39.34 40.52

Scotch tape(big) 12 27.30 327.60 337.43 347.55 357.98 368.72

Scotch tape holder 3 40.60 121.80 125.45 129.22 133.09 137.09

59


Stapler 3 84.00 252.00 259.56 267.35 275.37 283.63

Staple Wire 12 34.00 408.00 420.24 432.85 445.83 459.21

Bond Paper (ream) 12 103.00 1,236.00 1,273.08 1,311.27 1,350.61 1,391.13

TOTAL 4,455.60 4,589.27 4,726.95 4,868.75 5,014.82

***CLEANING SUPPLIES QUANTITY UNIT PRICE

2013 2014 2015 2016 2017

Mop 5 150.00 750.00 772.50 795.68 819.55 844.13Trash Can 3 30.00 90.00 92.70 95.48 98.35 101.30Trash Bag 50 49.50 2,475.00 2,549.25 2,625.73 2,704.50 2,785.63Broom 5 75.00 375.00 386.25 397.84 409.77 422.07Dustpan 3 28.00 84.00 86.52 89.12 91.79 94.54Brush 8 55.00 440.00 453.20 466.80 480.80 495.22Fire extinguisher 1 1,800.00 1,800.00 1,854.00 1,909.62 1,966.91 2,025.92Hand Soap Holder 3 130.25 390.75 402.47 414.55 426.98 439.79Liquid Hand Soap (Liter) 34 40.00 1,360.00 1,400.80 1,442.82 1,486.11 1,530.69Multipurpose Cleaning Chemical (Galloon)

12 270.00 3,240.00 3,337.20 3,437.32 3,540.44 3,646.65

TOTAL 11,004.75 11,334.89 11,674.94 12,025.19 12,385.94

SCHEDULE 10: FURNITURE & FIXTURES

FURNITURES & FIXTURES QUANTITY UNIT PRICE 2013 2014 2015 2016 2017Seiling Fan 3 1,000.00 1,050.00 1,102.50 1,157.63 1,215.51 1,276.28Wall Fan 4 960.00 1,008.00 1,058.40 1,111.32 1,166.89 1,225.23

Tables 7 520.00 546.00 573.30 601.97 632.06 663.67Chairs 28 200.00 210.00 220.50 231.53 243.10 255.26

TOTAL 2,814.00 2,954.70 3,102.44 3,257.56

3,420.43

60


SCHEDULE 11: MACHINARIES & EQUIPMENT

PARTICULARS QUANTITY UNIT PRICE TOTALElectric Airpot 1 2,399.00 2,399.00Rice Cooker (50 cups) 2 5,940.00 11,880.00Chest Freezer 1 11,998.00 11,998.00Two door Refrigerator 1 7,850.00 7,850.00Cash Register 1 8,000.00 8,000.00

TOTAL 42,127.00

SCHEDULE 12: DEPRECIATION EXPENSE

PARTICULARS TOTAL COST LIFE YEARS 2013 2014 2015 2016 2017Electric Airpot 2,399.00 2 1,199.50 1,199.50 - - -Rice Cooker (50 cups) 11,880.00 3 3,960.00 3,960.00 3,960.00 - -Chest Freezer 11,998.00 5 2,399.60 2,399.60 2,399.60 2,399.60 2,399.60Two door Refrigerator 7,850.00 5 1,570.00 1,570.00 1,570.00 1,570.00 1,570.00Cash Register 8,000.00 5 1,600.00 1,600.00 1,600.00 1,600.00 1,600.00

TOTAL 10,729.10 10,729.10 9,529.60

5,569.60 5,569.60

kambingan eatery

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