Kambingan Eatery

New Era University
College of Business Administration No.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 ones time more flexible and easy while enjoying what the eatery can more offer. Foods are prepared for you and you dont 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.
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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 chvre 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. Its excellent to start a business in Kalayaan Avenue because its 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. 2. 3.
Offering nutritious, fairly priced, ethnically diverse food choices. Creating an attractive and various menus. Providing outstanding customer services that develop the relationship with customers through responsiveness to needs and requests.
4. 5.
Promote high standard of living by giving better opportunities to the unemployed. Developing a cuisine service that supports skill development of the employees and meets the needs of the community.
6. 7.
To earn profit and expand the business. To be one of the most sought after eatery by establishing a name in the food industry.
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COMPANYS 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.
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TIME LINE OF EVENTS
ACTIVITY
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 Employees orientation and training Posting of advertisements and promotions Start of normal operation
OCTOBER
NOVEMBER
DECEMBER
JANUARY
JAN. 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 SOCIAL CLASS
PRIMARY Middle class Kalayaan Avenue,
SECONDARY
LOCATION Quezon City
Within Quezon City
Workers, Employees and OCCUPATION 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 Cuisines 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-Caf, and Saingan. Its a huge market and a lot of companies are still attracting to enter the market.
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COMPETITORS
DESCRIPTION Offers food buffets and a wide variety of
Kamay Kainan
native Filipino dishes. Serves varieties of Filipinos dishes like
Malaya Kambingan and Restaurant
menudo, binagoongan, pinakbet and they also offer goat meat dishes like adobo and kaldereta. Serves varieties of Filipinos dishes like
Inn-Caf
Tenderloin, Steamed Lapu-lapu and they also offer Mongolian Buffet
Serves varieties of Filipinos dishes like 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 cost similar to eateries that have a lock on that place. Economies of level mean average
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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 its tough to gain consumer acceptance. In order to catch the customers 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 2008 2009 2010 2011 2012 18,040 19,010 20,006 21,055 22,160 5,020 6,015 7,004 8,000 9,067 PASSERBY 13,400 14,073 15,094 16,053 17,024 TOTAL DEMAND 36,460 39,098 42,104 45,108 48,251
PROJECTED DEMAND YEAR POPULATION EMPLOYEES 2013 2014 2015 2016 2017 23,323 10,100 24,546 10,997 25,823 11,050 27,189 11,999 28,615 12,070 PASSERBY 19,033 19,160 20,983 22,086 26,273 TOTAL DEMAND 52,456 54,703 57,856 61,274 66,958
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HISTORICAL SUPPLY YEAR 2008 2009 2010 2011 2012 SUPPLY 25,522 28,151 30,946 33,696 36,623
YEAR 2013 2014 2015 2016 2017
PROJECTED DEMAND SUPPLY 38,843 41,063 43,283 45,503 47,723
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HISTORICAL DEMAND AND SUPPLY ANALYSIS
YEARS 2008 2009 2010 2011 2012
DEMAND 36,460 39,098 42,104 45,108 48,251
SUPPLY 25,522 28,151 30,946 33,696 36,623
D-S GAP 10,938 10,947 11,158 11,412 11,628
UNSATISFIED 30.0% 28.0% 26.5% 25.3% 24%
PROJECTED DEMAND AND SUPPLY ANALYSIS
YEARS DEMAND SUPPLY D-S GAP UNSATISFIED 2013 2014 2015 2016 2017 52,465 54,703 57,867 61,274 66,985 38,843 41,063 43,283 45,503 47,723 13,622 13,640 14,584 15,771 19,262 26.0% 24.9% 25.2% 25.7% 28.8%
SHARE FROM COMPETITORS 10% 12% 14% 16% 18%
TOTAL NO. OF EXPECTED CUSTOMERS 17,507 18,568 20,644 23,052 27,852
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MARKETING STRATEGY
The marketing strategy will be centered on the core idea, and that is the customers 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
DISHES Adobong Kambing Meal
DIRECT COST
MARK-UP
SRP
57.00
41.00
98.00
Kalderetang Kambing Meal
57.00
41.00
98.00
Kilawing Kambing Meal
57.00
41.00
98.00
Papaitang Kambing Meal Sinampalukang Kambing Meal
57.00
41.00
98.00
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. DISTRIBUTION CHANNEL
SUPPLIERS
CONSUMERS
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.
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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.
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 eaterys logo. It involves having a clear cut definition of what a eatery promises to distribute. To further strengthen a
eaterys 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.
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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 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)
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)
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)
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)
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
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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 applicants 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 weeks)
Interested applicants may submit their bio data. (Durations: 3 days)
Passed
Interview
Failed
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 partnerships reputation. It is everyones 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. ii. iii. Wearing of Slippers, sandals, sando and shorts are not allowed Maintain a degree of neatness at all times. 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. iii. iv.
Break time schedule is strictly implemented. There is a grace period of ten minutes given to all employees. 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 MAJOR MINOR VI V, VIII and IX 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 business
Action to be taken
Immediate Dismissal * Any unacceptable behavior that will affect the welfare of the business. *Use of violence or any physical force. *Act against social norms.
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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 taken
Action 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 Cuisines in dealing with fellow employees, guests, competitors, vendors, suppliers, governmental and self-regulatory agencies, the media, and anyone else with whom Chevon Cuisines has contact. success of Chevon Cuisine. These relationships are essential to the continued
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 6:01pm - 7:00pm 7:01pm - 8:00pm 8:01pm - 9:00pm 9:01pm - 10:00pm
1 Checking inventories for day operation 2 Cleaning and sanitation 3 Checklist for kitchen, dining and management concern 4 Attendance 5 Change funds and petty cash
10:01pm - 11:00pm 11:01pm - 12:00am 12:01am - 1:00am 12:01am -1:00am 1:01am - 2:00am
5 Sales report 4 Clip board report for tomorrows operation 3 Attendance 2 Arrangement of kitchen, dining and office records 1 Inventory Check CLOSING
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OPERATING CYCLE Dining Operation Cycle
Procedures Welcome all arriving customer pleasantly
Person in Charge
Welcome Greetings
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 Foods
List down the ordered foods and verify all details collected
waiter/waitress
Serve the ordered foods
Serve first the drinks followed with the ordered menu
waiter/waitress
Collection of Payments
Wait 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 Structural Plumbing Electrical TOTAL COST 3,000.00 2,700.00 1,700.00 Php. 7,400.00
B. Machineries and Equipment PARTICULARS ITEMS QUANTITY UNIT PRICE
Electric Airpot
Php.
2,399.00
Rice Cooker (50 cups)
5,940.00
Chest Freezer
11,998.00
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Two door Refrigerator
7,850.00
Cash Register
8,000.00
C. Office Supplies PARTICULARS ITEMS QUANTITY UNIT PRICE
Paper clip (box)
10
Php.
5.28
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ID holder
21
10.00
Pencil-Mongol(box)
12
57.20
Office Desktop Sharpener
230.00
Office Scissors
25.00
Office Ruler
35.00
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Folder
36
5.00
Brown envelope Scotch tape(big) Scotch tape holder Stapler Staple Wire Bond Paper (ream)
36 12 3 3 12 12
1.00 27.30 40.60 84.00 34.00 103.00
C. Furniture & Fixtures
PARTICULARS Seiling Fan Wall Fan Tables Chairs
QUANTITY 3 4 7 28 TOTAL COST
UNIT PRICE Php. 1,000.00 960.00 520.00 200.00
TOTAL Php. 1,050.00 1,008.00 546.00 210.00 Php. 2,814.00
D. Utilities
PARTICULARS Water
SOURCE Maynilad
MONTHLY RATE 3370
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Electricity TOTAL
Meralco
7000 10,370.00
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E. Kitchen wares
*KITCHEN SUPPLIES Apron Pot holder
QUANTITY UNIT PRICE 10 10 60.00 13.00 13.00 15.00 20.00 60.00 50.00 300.00 150.00 80.00 3,980.00 240.00 240.00 840.00 700.00 200.00 700.00
Total 600.00 130.00 650.00 750.00 240.00 300.00 250.00 900.00 2,100.00 1,600.00 3,980.00 720.00 720.00 1,680.00 50,400.00 800.00 1,400.00 67,220.00
Drinking Glass 50 Soup Bowl 50 Ladle 12 Can opener 5 Bottle opener 5 Kitchen knife set 3 Pitcher 14 Tray 20 Spoon and fork sterilizer 1 Spoon 18-piece Set 3 Fork 18-piece Set 3 Gas Stove 2 LPG Pot Wok 2 TOTAL 72 4
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F. Regulatory and Legal Issues
PARTICULARS Barangay Clearance BIR Registration Mayors Permit Sanitary Permit Fire Hazard Inspection Clearance Garbage Fee New Registration Plate/Sticker TOTAL
Amount Php. 700.00 500.00 170.00 500.00 300.00 200.00 250.00 Php. 2,620.00
FUTURE RESEARCH AND DEVELOPMENT Delivery the business will offer delivery services to reach the demands of the customers especially the ones who dont 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.
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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 thats 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.
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New Era University

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 Natural Calamities
Contingency Plans 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.
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New Era University

Increase in Competitors
Having new promotions and continues develop of the business. And logo that would attract the customers is some ways to make the customers recognize and consider the business.
Internal Risk Lack of financial resources
Contingency Plan 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.
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New Era University

CHEVON CUISINE PROJECT COST
Fixed Asset Requirement Leasehold Impovements Furnitures & Fixtures Machineries & Equipment Total Fixed Capital Pre-operating Expenditure Procurement of Legal Permits Advertising Expenses Total Pre-operating Expenditure Initial Working Capital Cash on hand Rental (6 months) Total Initial Working Capital Operating Expense Initial Inventoy Utilities Expense Supplies Expense Salaries & Wages (3 months) Total Operating Expenditure
Php15,000.00 2,814.00 42,127.00 Php59,941.00
8,322.54 3,300.00 11,622.54
6,083.87 90,000.00 96,083.87
111,830.24 31,110.00 82,680.35 186,732.00 412,352.59
Total Project Cost
PHP 580,000.00
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New Era University

SCHEDULE 1: POJECTED SALES 2013 QTY TO BE SOLD 1131 904 1281 2261 1206 6633 829 2789 3166 2014 QTY TO BE SOLD 1365 1204 1044 2489 1606 7225 1204 2168 4335
MENU Adobong Kambing Kalderetang Kambing Kilawing Kambing Papaitang Kambing Sinampalukang Kambing Rice Juice Softdrinks Beers TOTAL POJECTED SALE
SRP 95.00 95.00 95.00 95.00 95.00 10.00 40.00 15.00 45.00
% 15% 12% 17% 30% 16% 88% 11% 37% 42%
TOTAL 107,402.25 85,921.80 121,722.55 214,804.50 114,562.40 66,325.60 33,162.80 41,830.35 142,449.30 928,181.55
SRP 95.00 95.00 95.00 95.00 95.00 10.00 40.00 15.00 45.00
% 17% 15% 13% 31% 20% 90% 15% 27% 54%
TOTAL 129,648.97 114,396.15 99,143.33 236,418.71 152,528.20 72,250.20 48,166.80 32,512.59 195,075.54 1,080,140.49
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New Era University

UNIT PRICE 100 100 100 100 100 10 42 16 47
% 17% 15% 13% 31% 20% 95% 15% 27% 54%
2015 QTY TO BE SOLD 1627 1435 1244 2967 1914 9091 1435 2584 5167
TOTAL 162,273.10 143,182.15 124,091.19 295,909.77 190,909.53 90,909.30 60,287.22 40,693.87 244,163.24 1,352,419.38
UNIT PRICE 100 100 100 100 100 10 42 16 47
% 17% 15% 13% 31% 20% 98% 15% 27% 54%
2016 QTY TO BE SOLD 1951 1722 1492 3558 2296 11249 1722 3099 6199
TOTAL 194,651.75 171,751.55 148,851.34 354,953.19 229,002.06 112,492.24 72,316.44 48,813.60 292,881.58 1,625,713.75
UNIT PRICE 105 105 105 105 105 15 44 17 50
2017 QTY TO % BE SOLD 17% 2254 15% 13% 31% 20% 98% 15% 27% 54% 1989 1724 4110 2652 12993 1989 3580 7160
TOTAL 236,074.34 208,300.89 180,527.44 430,488.51 277,734.52 194,901.42 87,705.64 59,201.31 355,207.84 2,030,141.92
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New Era University

SCHEDULE 2: POJECTED COST OF SALE 2013 QTY TO BE SOLD 1131 904 1281 2261 1206 6633 829 2789 3166 2014 QTY TO BE SOLD 1365 1204 1044 2489 1606 7225 1204 2168 4335
MENU Adobong Kambing Kalderetang Kambing Kilawing Kambing Papaitang Kambing Sinampalukang Kambing Rice Juice Softdrinks Beers TOTAL POJECTED SALE
DC 68.00 68.00 68.00 68.00
% 15% 12% 17% 30%
TOTAL 76,877.40 61,501.92 87,127.72 153,754.80 82,002.56 46,427.92 23,213.96 29,281.25 110,793.90 670,981.43
DC 68.00 68.00 68.00 68.00 68.00 7.00 28.00 10.50 35.00
% 17% 15% 13% 31% 20% 90% 15% 27% 54%
TOTAL 92,801.37 81,883.56 70,965.75 169,226.02 109,178.08 50,575.14 33,716.76 22,758.81 151,725.42 782,830.92
68.00 16% 7.00 88%
28.00 11% 10.50 37% 35.00 42%
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New Era University

2015 UNIT PRICE 71 71 71 71 71 % 17% 15% 13% 31% 20% QTY TO BE SOLD 1627 1435 1244 2967 1914 TOTAL 116,153.38 102,488.27 88,823.17 211,809.10 136,651.03 UNIT PRICE 71 71 71 71 71 % 17% 15% 13% 31% 20%
2016 QTY TO BE SOLD 1951 1722 1492 3558 2296 TOTAL 139,329.67 122,937.95 106,546.22 254,071.76 163,917.26 UNIT PRICE 75 75 75 75 75 % 17% 15% 13% 31% 20%
2017 QTY TO BE SOLD 2254 1989 1724 4110 2652 TOTAL 168,979.53 149,099.59 129,219.64 308,139.15 198,799.45
10
95%
9091
90,909.30
10
98%
11249
112,492.24
15
98%
12993
194,901.42
29 11 37
15% 27% 54%
1435 2584 5167
42,201.05 28,485.71 189,904.74 1,007,425.76
29 11 37
15% 27% 54%
1722 3099 6199
50,621.51 34,169.52 227,796.79 1,211,882.92
31 12 39
15% 27% 54%
1989 3580 7160
61,393.95 41,440.91 276,272.76 1,528,246.40
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New Era University

SCHEDULE 3: SALARIES & WAGES
POSITON Manager Cashier Cook Helper Waiter 1 Waiter 2 Waiter 3 TOTAL
DAILY RATE 446.00 350.00 350.00 312.00 312.00 312.00 312.00
MONTLY RATE 11,596 9,100 9,100 8,112 8,112 8,112 8,112 62,244.00
ANNUAL RATE 139,152 109,200 109,200 97,344 97,344 97,344 97,344 746,928.00
SSS MONTHLY ANNUAL 822.70 9,872.40 575 6,900 575 6,900 575 6,900 575 6,900 575 6,900 575 6,900 4,272.70 51,272.40
PHILHEALTH MONTHLY ANNUAL 200 2400 100 1200 100 1200 100 1200 100 1200 100 1200 100 1200 800 9600
PAG-IBIG MONTHLY ANNUAL 100 1200 100 1200 100 1200 100 1200 100 1200 100 1200 100 1200 700 8400
SCHEDULE 4: UTILITIES EXPENSE Increase 3% annually PARTICULARS Water Electricity LPG TOTAL SOURCE Maynilad Meralco Shellane MONTHLY RATE 3370 7000 5600 15,970.00 2013 40,440.00 84,000.00 67,200.00 191,640.00 2014 41,653.20 86,520.00 69,216.00 197,389.20 2015 42,902.80 89,115.60 71,292.48 203,310.88 2016 44,189.88 91,789.07 73,431.25 209,410.20 2017 45,515.58 94,542.74 75,634.19 215,692.51
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New Era University

SCHEDULE 5: ADVERTISING EXPENSE Increase 2% annually

PARTICULARS QUANTITY 2 UNIT COST 2013 2014 2015 2016 2017
Signage Banners Baloons TOTAL
30 100
400 50 10
800.00 1,500.00 1,000.00 3,300.00
816.00 1,530.00 1,020.00 3,366.00
832.32 1,560.60 1,040.40 3,433.32
848.97 1,591.81 1,061.21 3,501.99
865.95 1,623.65 1,082.43 3,572.03
SCHEDULE 6: LEGAL PERMITS Increase 2% annually

PARTICULARS 2013 2014 2015 2016 2017
DTI Business Permit Brgy. Clearance B.I.R Sanitary Permit Health Permit
TOTAL
1,000.00 2,875.00 500.00 530.00 780.30 624.24

8,322.54
1,000.00 2,932.50 510.00 530.00 795.91 636.72

8,419.13
1,000.00 2,991.15 520.20 530.00 811.82 649.46

8,517.63
1,000.00 3,050.97 530.60 530.00 828.06 662.45

8,618.09
1,000.00 3,111.99 541.22 530.00 844.62 675.70

8,720.53
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New Era University

SCHEDULE 7: RENT EXPENSE Increase 5% annually PARTICULARS Rent MONTHLY 15,000 2013 180,000.00 2014 189,000.00 2015 198,450.00 2016 208,372.50 2017 218,791.13
SCHEDULE 8: LEASEHOLD IMPROVEMENTS
PARTICULARS Structural Plumbing Electrical TOTAL
COST 8,300.00 5,000.00 1,700.00 15,000.00
SCHEDULE 9: SUPPLIES EXPENSE *increase 3% annually PARTICULARS Kitchen supplies* Office Supplies** Cleaning Supplies*** TOTAL SUPPLIES EXPENSES 2013 67,220.00 4,455.60 11,004.75 82,680.35 2014 69,236.60 4,589.27 11,334.89 85,160.76 2015 71,313.70 4,726.95 11,674.94 87,715.58 2016 73,453.11 4,868.75 12,025.19 90,347.05 2017 75,656.70 5,014.82 12,385.94 93,057.46
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New Era University

*KITCHEN SUPPLIES Apron Pot holder Drinking Glass Soup Bowl Ladle Can opener Bottle opener Kitchen knife set Pitcher Tray Spoon and fork sterilizer Spoon 18-piece Set Fork 18-piece Set Gas Stove Pot Wok
QUANTITY 10 10 50 50 12 5 5 3 24 20 4 5 5 4 4 4
UNIT PRICE 60.00 13.00 13.00 15.00 20.00 60.00 50.00 300.00 150.00 80.00 3,980.00 240.00 240.00 840.00 200.00 700.00
2013 600.00 130.00 650.00 750.00 240.00 300.00 250.00 900.00 3,600.00 1,600.00 15,920.00 1,200.00 1,200.00 3,360.00 800.00 2,800.00
2014 618.00 133.90 669.50 772.50 247.20 309.00 257.50 927.00 3,708.00 1,648.00
2015 636.54 137.92 689.59 795.68 254.62 318.27 265.23 954.81 3,819.24 1,697.44
2016 655.64 142.05 710.27 819.55 262.25 327.82 273.18 983.45 3,933.82 1,748.36 17,396.21 1,311.27 1,311.27 3,671.56 874.18 3,059.64 37,480.54
2017 675.31 146.32 731.58 844.13 270.12 337.65 281.38 1,012.96 4,051.83 1,800.81 17,918.10 1,350.61 1,350.61 3,781.71 900.41 3,151.42 38,604.95
16,397.60 16,889.53 1,236.00 1,236.00 3,460.80 824.00 2,884.00 1,273.08 1,273.08 3,564.62 848.72 2,970.52
TOTAL
34,300.00 35,329.00 36,388.87
**OFFICE SUPPLIES Paper clip (box) ID holder Pencil-Mongol(box) Office Desktop Sharpener Office Scissors Office Ruler Folder Brown envelope Scotch tape(big)
QUANTITY UNIT PRICE 10 21 12 3 6 3 36 36 12 5.28 10.00 57.20 230.00 25.00 35.00 5.00 1.00 27.30
2013 52.80 210.00 686.40 690.00 150.00 105.00 180.00 36.00 327.60
2014 54.38 216.30 706.99 710.70 154.50 108.15 185.40 37.08 337.43
2015 56.02 222.79 728.20 732.02 159.14 111.39 190.96 38.19 347.55
2016 57.70 229.47 750.05 753.98 163.91 114.74 196.69 39.34 357.98
2017 59.43 236.36 772.55 776.60 168.83 118.18 202.59 40.52 368.72
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New Era University

Scotch tape holder Stapler Staple Wire Bond Paper (ream) TOTAL
3 3 12 12
40.60 84.00 34.00 103.00
121.80 252.00 408.00 1,236.00 4,455.60
125.45 259.56 420.24 1,273.08 4,589.27
129.22 267.35 432.85 1,311.27 4,726.95
133.09 275.37 445.83 1,350.61 4,868.75
137.09 283.63 459.21 1,391.13 5,014.82
***CLEANING SUPPLIES Mop Trash Can Trash Bag Broom Dustpan Brush Fire extinguisher Hand Soap Holder Liquid Hand Soap (Liter) Multipurpose Cleaning Chemical (Galloon) TOTAL
QUANTITY 5 3 50 5 3 8 1 3 34 12
UNIT PRICE 150.00 30.00 49.50 75.00 28.00 55.00 1,800.00 130.25 40.00 270.00
2013 750.00 90.00 2,475.00 375.00 84.00 440.00 1,800.00 390.75 1,360.00 3,240.00
2014 772.50 92.70 2,549.25 386.25 86.52 453.20 1,854.00 402.47 1,400.80 3,337.20
2015 795.68 95.48 2,625.73 397.84 89.12 466.80 1,909.62 414.55 1,442.82 3,437.32 11,674.94
2016 819.55 98.35 2,704.50 409.77 91.79 480.80 1,966.91 426.98 1,486.11 3,540.44 12,025.19
2017 844.13 101.30 2,785.63 422.07 94.54 495.22 2,025.92 439.79 1,530.69 3,646.65 12,385.94
11,004.75 11,334.89
SCHEDULE 10: FURNITURE & FIXTURES
FURNITURES & FIXTURES QUANTITY Seiling Fan 3 Wall Fan 4 Tables 7 Chairs 28 TOTAL
UNIT PRICE 1,000.00 960.00 520.00 200.00
2013 2014 1,050.00 1,102.50 1,008.00 1,058.40 546.00 573.30 210.00 220.50 2,814.00 2,954.70
2015 2016 1,157.63 1,215.51 1,111.32 1,166.89 601.97 632.06 231.53 243.10 3,102.44 3,257.56
2017 1,276.28 1,225.23 663.67 255.26 3,420.43
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New Era University

SCHEDULE 11: MACHINARIES & EQUIPMENT PARTICULARS Electric Airpot Rice Cooker (50 cups) Chest Freezer Two door Refrigerator Cash Register TOTAL QUANTITY 1 2 1 1 1 UNIT PRICE 2,399.00 5,940.00 11,998.00 7,850.00 8,000.00 TOTAL 2,399.00 11,880.00 11,998.00 7,850.00 8,000.00 42,127.00
SCHEDULE 12: DEPRECIATION EXPENSE PARTICULARS Electric Airpot Rice Cooker (50 cups) Chest Freezer Two door Refrigerator Cash Register TOTAL TOTAL COST 2,399.00 11,880.00 11,998.00 7,850.00 8,000.00 LIFE YEARS 2 3 5 5 5 2013 2014 1,199.50 1,199.50 3,960.00 3,960.00 2,399.60 2,399.60 1,570.00 1,570.00 1,600.00 1,600.00 10,729.10 10,729.10 2015 3,960.00 2,399.60 1,570.00 1,600.00 9,529.60 2016 2,399.60 1,570.00 1,600.00 5,569.60 2017 2,399.60 1,570.00 1,600.00 5,569.60
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Kambingan Eatery

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New Era University

New Era University

New Era University

New Era University

New Era University

GOALS AND OBJECTIVES

New Era University

New Era University

New Era University

TIME LINE OF EVENTS

JAN. 28, 2013

New Era University

New Era University

MARKETING PLAN AND ANALYSIS

New Era University

CHARACTERISTICS SOCIAL CLASS

PRIMARY Middle class Kalayaan Avenue,

LOCATION Quezon City

Within Quezon City

Workers, Employees and OCCUPATION Destination Customers

Tourists, Nearby Residents ,Family and Friends

New Era University

New Era University

DESCRIPTION Offers food buffets and a wide variety of

native Filipino dishes. Serves varieties of Filipinos dishes like

Malaya Kambingan and Restaurant

Tenderloin, Steamed Lapu-lapu and they also offer Mongolian Buffet

New Era University

New Era University

ESTIMATED MARKET SHARE

New Era University

YEAR 2013 2014 2015 2016 2017

PROJECTED DEMAND SUPPLY 38,843 41,063 43,283 45,503 47,723

New Era University

HISTORICAL DEMAND AND SUPPLY ANALYSIS

YEARS 2008 2009 2010 2011 2012

DEMAND 36,460 39,098 42,104 45,108 48,251

SUPPLY 25,522 28,151 30,946 33,696 36,623

D-S GAP 10,938 10,947 11,158 11,412 11,628

UNSATISFIED 30.0% 28.0% 26.5% 25.3% 24%

PROJECTED DEMAND AND SUPPLY ANALYSIS

SHARE FROM COMPETITORS 10% 12% 14% 16% 18%

TOTAL NO. OF EXPECTED CUSTOMERS 17,507 18,568 20,644 23,052 27,852

New Era University

New Era University

New Era University

DISHES Adobong Kambing Meal

Kalderetang Kambing Meal

Kilawing Kambing Meal

Papaitang Kambing Meal Sinampalukang Kambing Meal

New Era University

New Era University

eaterys brand, good implementation should come with it.

New Era University

New Era University

New Era University

New Era University

Knowledgeable in computing and can operate cash register.

Must have a good oral and written communication skills

Dishwashers/ Helper (1)

TOTAL NUMBER OF EMPLOYEES

New Era University

New Era University