Foodie Boodie Restaurant

ROOSEVELT COLLEGE SYSTEM
TERTIARY EDUCATION DIVISION

Institute of Business Administration
Bachelor of Science in Hotel and Restaurant Management
FOODIE BOODIE RESTAURANT
A Feasibility Study Presented to the Faculty of the
Hotel and Restaurant Management
Of
Roosevelt College System
In Partial Fulfillment of the Requirement for Food and Beverages
Management
Presented By;
ROSE ANN FUENTES PADILLA
Presented To:
1 | “Being Healthy is a Choice”

2016

ACKNOWLEDGEMENT
The researcher would indebted to so people who have suggested and shared their ideas to
the conceptualization of this research. This Feasibility Study has been made possible by
the guidance, supervision, cooperation and participation of the following: To our
Almighty God who always look up and secure the safety of the proponents in doing this
project To our parents for the financial assistance and who always guide and give words
of wisdom to inspire us in doing our best in preparing the Feasibility Study. To our
beloved intelligent Professor, Name of Professors, who has greatly shared his knowledge
with us with patience and diligence in helping us meet the necessary works for the
completion of our Feasibility study. Sincerest gratitude is extended also to our
respondents, the Hotel and Restaurant management Students of Roosevelt College
System for the time they spent in the interview. Together, we sincerely acknowledge and
give thanks the person/s mentioned above who have brought the success of doing this
Feasibility Study. We are very grateful for this wonderful accomplishment.

BUSINESS LOGO

Chapter I. INTRODUCTION
Business Concept
The food service industry defined in its broadest sense of all establishments
whereby food regularly served outside home. Such establishments include formal
restaurant, hotel or motel, department store dining rooms, coffee shops, family restaurant,
ethnic restaurant and the fast food. Most Filipinos nowadays preferred to have their meals
outside home, however, with this habit; they forgot to focus on the nutrients of what they
have been eating. If you think that, there is such a thing as a “Proper Diet” for every
individual, think again. The phrase Proper Diet can be rather misleading, as it may not
apply to all individuals. That is why we have a broad categories and food groups that are
common to most people’s diet. However, most of them lend to over-emphasize the
importance of only one kind of food group like fruits, vegetables and grains, dairy and
protein foods instead of focusing on having a balance of them all.
In order to optimize one’s health, one should try to include a balance portion of all
food groups cited. Foodie Boodie was establish in such a way that it would cater those
who have diseases such as, diabetes, cancer, and heart problems since these diseases were

the most common to us Filipinos. Thus, it will only serve food intended for the customer
health so that they will be well informing with their health.
Chapter II. BUSINESS AND ITS MANAGEMENT
History & Position to Date
Every business is an outcome of creative minds, detailed research and
analytical and critical thinking. The proponent have conceptualized Foodie Boodie, a
casual single unit, medium size restaurant serving healthy and contemporary food. The
restaurant will be located at General Araneta Ave., corner General Roxas Ave., Cubao,
Quezon City
The proponents took into consideration its location, Cubao Quezon City for the
reason that it is the busiest place in Quezon City where all people using said place as a
route going to different locations whether by going home, school and to their office
places such as Pasig, Rizal, Mandaluyong, Makati, and Manila. Further, it is quite near
to various business offices and high-rise condominiums.

Mission – Vision – Values
Foodie Boodie is a food service industry providing and bestow activities for the growing
needs of the student and professional population. The business is different from other
food establishments mainly because we will instill to the minds of our fellow Filipinos
that having a good health is really a matter of choice. A choice that every person will live
a happy, healthy and a balance life. We will not only after the company profit but also
aim to help the less fortunate specially those who are suffering in diseases such as
diabetes, cancer, and heart problems, It also provides assistance for those person
incapable of buying medicine by giving out a part of our income as share in their medical
needs. In addition, the company aims to provides help/donation in building or improving
their school classrooms, donating books, and facilities. Thus, we will inspire the young
adults to pursue excellence and yet promote the beauty of life.

Customer Value Proposition
The business logo represents the main concept of the establishment “Foodie
Boodie” that offers the main product of the establishment. The circle shows how foods
are serve that is by plate. The colors of maroon, yellow, green and red were chose to
symbolize the truthfulness, passion, strength, and quietude of health and freshness while
the Carrot symbolizes that food being offer is nutrition rich and healthy to our body.
Legal Structure
The business will be of a partnership type wherein there are six members who will
share in the management responsibilities, also with the profits and losses of the business.

The tax consequences of each member reports income and expenses on individual tax
returns. The business is not view as a separate taxable entity.
In terms of capital stock, the authorized capital stock of the partnership has five
million (Php5, 000,000.00) pesos divided into 50,000.00 shares with par value of Php.
100.00 pesos share. Since there are six members, Php. 500,000.00 each were contribute
by the partners as the initial investment and Php. 2,000,000 came from the bank loan.
Breakdown as follows:
Investment in Pesos
1. Rose Ann Padilla 500,000.00
2. Marvy Sy 500,000.00
3. Amor Powers 500,000.00
4. Claudia Buenavista 500,000.00
5. Pepito Manoloto 500,000.00
6. Maria Leonora Valak 500,000.00
7. Bank Loan 2,000,000.00

Grand Total 5,000,000.00
Management Team
The study on the different management functions, responsibilities and
organization is very crucial to the success of all business operations. Our group focused
on the different tasks of management: planning, organizing, staffing, coordinating,
evaluating and controlling.
In order to achieve the establishment’s objectives and its mission and vision, an
efficient and effective management must be prepared for the continuing progress and
expansion of Foodie Boodie.
The business must be able to comply with certain laws, regulations, sanitary and
safety policies to carry out with much excellence its functions and responsibilities,
whether it be administrative, socio – economic, and environmental.
The partnership is composed of six partners who will act as the management
committee composed of operation manager, sales and marketing manager, finance and
administrative manager, food and beverage manager, human resource development
manager and the chief executive officer. The competent management team will be an
edge of the company through its combined experiences and expertise. They expected to

achieve/observe the mission and vision of the company in making Foodie Boodie as part
of customer’s healthy lifestyle.
The Management Committee
Job Title: Chief Operating Officer
Job Summary: Responsible in overall operation, makes major decision in the business.
Duties and Responsibilities
Makes tough decision and implement plans
Delegate tasks in order to make the business
profitable
Summary of Experiences
A graduate in Management. Postgraduate is an advantage.
Job Title: Operation Manager
Job Summary: Responsible for planning, organizing, directing and coordinating of the
store process to achieve established objectives and targets.
Oversee and direct the activities of the entire
operation.

Define problems clearly, evaluate alternative
courses of action critically and can select effectively solutions even
with time constraints.
Provide services in enhancements and
improvements of the operation.
Monitor every aspect of activities from point of
suppliers to point of distribution.
Can perform other related tasks.
Responsible in hiring qualified employees
Summary of Experience
Must have a Bachelor’s / College Degree in a relevant field from
reputable school. Postgraduate is an advantage.
Expertise relevant to the job.
At least 3 years of experience in related field.
Possesses good business sense.
Job Title: Finance and Administrative Manager

Job Summary: Responsible for the preparation of the financial statements of the
company.
Ensure efficient and effective administration and purchasing processes.
Be able to do financial forecasting that includes capital budget, cash
budget, sales forecast, and other financial aspects that would determine
the status of the company.
A Degree qualified in Commerce of Bachelor
Science in Accountancy.
Minimum 2 years experience in administration,
accounting and procurement.
Excellent multi – tasking and organizational
aptitude.
Must be able to develop and implement plans.

Job Title: Food and Beverage Manager
Job Summary: Responsible for the food preparation, such as maintaining the quality
standards, checking the supplier and innovation of new products in the company
Ensure that the store is practicing the quality
standard in preparing and serving food to customers.
Be able to create new food recipe that would help to
increase the status of the company. Responsible in choosing the proper
supplier for the company.
A Degree in Bachelor of Science in Hotel and Restaurant
Management, Culinary expertise is an advantage. Postgraduate is an
advantage.
Minimum of 3 years experience in related field.
Excellent in multi – tasking.
Must be able to develop and implement plans.

The Operation Unit
Job Title: Shift Supervisor
Job Summary: Assists the Operation Manager in executing store operations during
scheduled shifts. Deploys employees and delegates tasks so that employees can create
and maintain the Healthy Experience.
Responsible for modeling and acting in accordance with Foodie
Boodie guiding principles.
During shift, direct employees to various workstations to reduce
bottlenecks and to ensure speed of service, cleanliness standards, and
operational needs are met.
Creates a positive learning environment by providing clear, specific,
timely, and respectful coaching and feedback to employees on shift to
ensure operational excellence and to improve employee performance.
Executes store operations during scheduled shifts. Organizes opening
and closing duties as assigned.

Follows operational procedures including those for cash handling and
safety and security to ensure the safety of all employees during the
shift. Utilizes operational tools to achieve operational excellence
during shift.
A Degree of Hotel and Restaurant Management
1-year customer service experience in a restaurant environment.
Ability to learn quickly.
Strong interpersonal skills

Job Title: Nutritionist
Job Summary: Assists the F & B Manager in creating the food products.
Assists the F & B Manager in creating new food products to be offered
Ensure that all food products will be on the nutritional basis needed in
each health condition.
A degree in Bachelor of Science in Nutrition and a board passer.
At least 2 years of experience in related filed.

Job Title: Head Chef
Job Summary: Provides quality beverages, food products consistently for all customers
by adhering to all recipe and presentation standards.
Prepare food in a timely manner.
Follows health, safety and sanitation guidelines for
all products.
1-year cooking experience in a restaurant.
Ability to learn quickly.
Ability to work in a team.

Job Title: Assistant Chef
Job Summary: Assists the head chef in preparing all food products in the store.
Prepares all ingredients needed in cooking
Assists the head chef in preparation and cooking
1 year cooking experience in a restaurant
Ability to work with minimal supervision

Job Title: Server
Job Summary: Delivers legendary customer service to all customers, by acting a
customer comes first attitude.
Acts with integrity, honesty, and knowledge that promote the culture,
value and mission of Foodie Boodie.
Maintains a calm exterior presence during periods of high volume or
unusual events.
Maintains a clean and comfortable store environment.
Follow Foodie Boodie operations by, keeping store restroom, dining
area, condiment bar clean and well stocked, follows opening and
closing standards to meet customer and business needs and minimizes
safety risk to customers and employees.

Summary of Experiences
A Degree of BS HRM.
1-year experience in a restaurant.
Job Title: Steward
Job Summary: Washes dishes, during preparation and operation.
Must be a high school level and have a good culinary background.
Able to work under pressure.
1-year experience in kitchen operations is preferred but not required.

ORGANIZATIONAL CHART
CHIEF OPERATING
OFFICER
FINANCE &
F & B MANAGER (1) OPERATIONS ADMINISTRATION (1)
MNGR (1)
SHIFT SUPERVISOR
NUTRITIONIST (1) (2)
HEAD CHEF (1) SERVER (5)
ASSISTANT
CHEF (1)
STEWARD (2)
Chapter III. PRODUCTS / SERVICES
Products / s and / or Services
Foodie Boodie is a casual dining, counter service, special, healthy meal and
dessert food establishment that will cater to consumers who have a diseases such as
diabetes, cancer, and heart problems also to the health conscious consumers. Foodie
Boodie will seek to create a surrounding conducive for socialization and learning. It will
serve primarily all fresh and healthy full meal and fresh desserts to its target market. The
environments will primarily relaxing where it would give a feeling to every costumer that
they be like at home.

The major food production process used will be a conventional system, where the
menu items are prepares in a kitchen in the same facility where the meals are serve and
held for a short time, either hot or cold, until serving time.
The establishment will have an estimate 25 tables serving capacity and a
maximum of three people will be serve at a time. Operating hours will be from seven (7)
o’clock in the morning up to Nine (9) o’clock in the evening from Mondays to Thursdays
and Eight (8) o’clock in the morning up to eleven (11) o’clock in the evening from
Fridays, Saturdays, and Sundays. (See shifting and work schedule).
The restaurant will have a fixed menu with seasonal offers. Food will be
purchased fresh, raw, boxes, plastic gallons, trays and in bags/sacks. A combination of
cod and dry storage are need for the establishment.
The order taking (customer transaction), purchasing, accounting, record keeping,
inventory, and other administrative activities will be computerized.
Service Description
Foodie Boodie does not only mean quality food products but also will give
consumer the healthy experience. Foodie Boodie is not only committed in providing
quality food and beverages but also aims to render excellent customer service by focusing
on customer needs and experiencing/giving them the best dining experience not only in
terms of exceptional products that we offer but also with fast, efficient service,

approachable staffs who is always available to educate every customer on what is the best
food for them to intake.
Foodie Boodie believes that the employees are the key factor in the company
success because they are the persons/front liners for having every customer to be satisfied
and be loyal. Therefore, the company will addresses the need for having good human
resources policies, reasonable compensation, welfare and quality training programs, thus
to create well-informed, motivated, charismatic and skilled employees. A proper
monitoring and evaluation will also implemented to ensure transfer of every learning to
the store operations to ensure that each peso return could seen on high sales, profit, and
good customer feedback as well.
Chapter IV. MARKETS AND COMPETITORS
Markets and Projections
The growing rate of making a typical Restaurant for today is the same as the
increasing population of the Philippines, where it is also an indication of an increase in
the demand for the food industry. Different foods are hunger after by different kinds of
people at all ages. The primary market for the “Foodie Boodie Restaurant” during lunch

and dinner and the possible breakfast is the local work force. The work force in Araneta
Center Cubao, Quezon City is approximately 650,000 different kinds of people whether
visiting or just dropping by that area everyday or 24/7 includes families, couples, and
students from grade school to college, employees who are working within the vicinity or
persons travelling using MRT or the LRT. Said area is the busiest corner in Quezon City
with over 200,000 cars per day is passing-by. Over 20,000 of those cars were crossing
Araneta Center where different restaurant are highly visible.
There is no information compiled to separate the business visitor from the tourist,
but it is estimate that only 15% are true tourists. The area has many room nights, where it
can attract many consumers.
The Araneta Coliseum is located across the street with over estimated more than
1,000,000 visitors per year. The location and uniqueness of the “Foodie Boodie
Restaurant” will be an advantage in competing for Restaurants, the business travelers,
local residents and the tourists.
Based on the 2007 population record of Quezon City, it has now a total populace
of Two Million Six Hundred Seventy Nine Thousand Four Hundred Fifty people
(2,679,450), the biggest population among all cities in the National Capital Region and
third biggest in the Philippines. The City’s growth alone is over 505,000 people during a
7-year period.

Market Segmentation
The target market of our Healthy Restaurant is mostly the adults who are
conscious with their health and for the teens that likewise body conscious and wants to
stay fit all the time. Segmentation was through according to location, age, income
bracket, menu likes and the willingness to explore our served menus, whether if the
prices are cheaper or expensive.
Competition and Competitive Edge
The general downtown and surrounding area has a number of restaurants.
Discussed below are the restaurants that will offer the most competition to the “Foodie
Boodie Restaurant”.
The first three chains to realize the future of the Restaurant places are the following:
1. Bodhi Vegetarian Restaurant - The only branch located near the Cubao area and
located inside the Ali Mall Food court.. It is committed in providing a healthier
alternative for mass consumption of a health-conscious society by offering a selection of
dishes suited for the Filipino and Chinese taste.
2. Blissful Belly Vegetarian Cuisine - is located at Loyola Heights, Quezon City. It
serves raw foods, raw cakes, and other vegan options for breads and pastries made from
organic flour.

3. Green Wok Deli and Cafe – is located at Kamuning Road, Quezon City. It is a
Filipino vegetarian food shop. They sell all vegetarian versions of Filipino dishes such as
veggie sisig, veggie dinuguan, veggie abodo, veggie humba, pancit, barbecue magic, and
others. Drinks served are sweet with stevia that is prepared up of non-dairy creamers.
Special coffee comes from a blend of Agaricus mushroom, beans, pandan, gotu kola, and
vitamin C.
Competitive Strengths
The Foodie Boodie Restaurant will be the most authentic and unique restaurant,
which is, located in General Aguinaldo Avenue Cubao, Quezon City area with a setting
of a very cozy place like home. Its food attendants are very approachable and
knowledgeable of what the health needs of our prospective customers. Diseases such as
high blood, diabetic & cancer are the three primary sicknesses concerned. For walk-in
clients who do not have any disease, our waiters/waitresses can offer and discuss healthy
menu that we are offering. Other restaurant does not offer the features that are why it
could add attractions for the consumers.
The menu will have a wide variety of appetizers, entrees and deserts plus a
different set of menus applicable for sickness or health. When dining at the Foodie
Boodie Restaurant, one may choose foods from our menu in various price ranges. There

is also a plan upstairs of adding second floor structure for the additional dining seats to
have an additional turnover of customers.
Demand based on survey
A survey was conduct with its scope focusing on adults, employees & teenagers
nearby cities. It is in the form of questionnaires, to gather information and opinion of the
respondents. This was done to facilitate the proponents on the probability of these people
who are going to feel the cozy place of our Foodie Boodie Restaurant.
Survey Design
There are ten questions in the survey form in one coupon bond. The questions and
choices are present in English for reason that our respondents are mostly belong to the
middle to upper class.
Objectives of the Survey Question
1. Do you eat in a Restaurant?
To know the quantity of the respondents eating the restaurants.
2. How often do you eat in a restaurant?
To identify the schedule dates of the respondents in eating at restaurants.
3. Whom do you usually go out with when eating in a restaurant?
To recognize the target respondents.

4. What type of cuisine do you prefer?
To verify type of cuisine that the respondents prefer.
5. How much do you usually spend when dining-out?
To know the buying capacity of the respondents.
6. Are you interested to eat in a restaurant that serves a choice of well-balanced meal
in plated form?
To know if they are interested in eating in our proposed business.
7. How much are you willing to spend for eating healthy in this restaurant?
To if, the respondents were able to spend in patronizing our foods.
8. How often would you visit this particular restaurant?
To know the frequency of the respondents in visiting the restaurant.
9. Would you recommend this restaurant to your friends, relatives etc?
To know if the respondents will suggest the products offered by the
restaurant.
10. What do you expect in this type of restaurant?
To know the expectations of the respondents.

Profile of the Respondents
The profile of the respondents in terms of age and brackets are shown in
Table 4.1
AGE NO. OF RESPONDENTS PERCENTAGE (%)

14 – 19 yrs old. 7 3.88 %
20 – 25 yrs old. 38 21.11 %
26 – 35 yrs old. 48 26.67 %
36 – 35 yrs old. 42 23.33 %
46 – 55 yrs old. 45 25 %
TOTAL 180 100 %
As shown in the Table 4.1, majority of the respondents were in the age bracket of
26-35 yrs old, by 26.67%, which are young professionals. It was close to the results of the
age brackets of 46-55 yrs old, by 25% and 36-35 yrs old, by 23.33%. Which we all know
these age brackets who are now maybe sufferings of the Top 3 sickness, which is they
need to be health conscious. Then it is follow by 20-25 yrs old. 21.11%, which are not so
health conscious and just want to explore this kind of restaurant. Lastly, 14-19 yrs old
3.88%, which they usually visit restaurants with their families.

Chapter V. MARKETING AND BUSINESS STRATEGIES
The Foodie Boodie will create a competitive advantage over our competitors for
we will focus on three major ways such as:
a. product identity and quality
b. high employee motivation and good sales attitude
c. Innovative and aggressive service options.
Foodie Boodie will be the only restaurant among the competition that focuses on
the entire menu as healthy low-fat cooking. Each of the competitors offers healthy
selection on their menu. One is the Bodhi Vegetarian Restaurant which has an entire
section of dishes suited for the Filipino and Chinese tastes but in all cases they have been
seen as just alternatives to the main style being offered. The target market will perceive
Foodie Boodie as the destination for healthy low-fat cooking. Once they have tried the
restaurant service, their eating experience will be reinforcing by a friendly, efficient and
knowledgeable service. Return or repeat business will be facilitating by accessible take-
out options.
Here is the Foodie Boodie marketing plan:
Product: We have our own genuine meals / original set of foods that are serving
according to the nutritional guideline of each disease.

Price: Competition based pricing of Foodie Boodie products are usually price above or
equal to its competitors prices. Discount price will be offer during promo season.
Place: A premier purveyor of the finest healthy restaurant.
People: The health conscious persons of any age or sex those who have diseases such as
diabetes, heart problems, and cancer patients (that includes breast, colon, rectal, cervical,
uterine, thyroid, and prostate).
Physical Evidence: The restaurant is located in General Aguinaldo Avenue Cubao
Quezon City, Cubao that is usually consider as the center of Quezon City where all
people takes this route in going home and offices. In addition, Cubao is surrounding with
different office, establishments as well as exclusive and nearby villages.
Promotion:
a. Marketing Research - Augment expenditures for marketing research to improve
knowledge of consumer – decision process, monitor competitive moves and
develop better taste of foods.
b. Advertising - Develop an advertising campaign that supports the positioning
strategy; emphasize the range of price units in the ads.
Internet and Website – technology indeed play a vital role in the
promotion of products and services in the business today, thus
advertising in the internet will enable us to extend our reach through

the restaurant website. Wide array of our healthy products are feature
in our website thus creating awareness of our existence.
c. Sales Promotion - Set enough budgets to participate largely in culinary trade
shows and convention, discounts, sampling and contest.
Event Sponsorship – Foodie Boodie could also tie up with other
community activities relatively to those activities promoting healthy
lifestyle, celebration of Nutrition Month and World Health Day to
create awareness that we offer nutritional foods and its health benefits.
Point of sale – a well trained staff to increase the average check as well
as enhancing the customer’s overall experience; word-of-mouth
referral is very important in building a customer base.
Promotional Plan
a. Printed Materials – leaflets and brochures can be an effective means to promote
the existence of our Foodie Boodie healthy foods. Information written in leaflets
and brochures will give our target market the idea of special offers/features of our
store. The printed materials will be disseminating in each initial target area. We
will also distribute those printed materials to nearby schools, offices,
condominium, villages, and transportation facilities such as LRT and MRT
station. We will make sure that our printed materials/advertisements are
informative and persuasive.

b. Launching/Grand Opening Day – the printed materials regarding the opening of
the Foodie Boodie will be distributing to invite people such as well-known person
on its launching day. The lucky attendees would have a chance to receive
souvenir items such as health planner, T-shirts and hemp bracelets. Some of our
prepared meals will be present to the public for free tasting and this will be the
highlight of the activity.
Marketing Program:
Year Promotional Activities
2017 > Half of the dissemination of fliers and leaflets will be in the
vicinity of Araneta Center Cubao, the other will be distributed to
the other target areas; Eastwood City, Pasig City, Mandaluyong,
Marikina, Rizal and Manila
> Posters and tarpaulin will be display in MRT and LRT station.
2018 > Distribution of leaflets and fliers in the first quarter will still be
implementing to attract more customers.
> The company will have an anniversary discount of 10% for the
1st 100 customers for the first year.
2019 > The company will have the official Foodie Boodie website.

> The company will set a budget for the donation in Kapuso
foundation and Bantay bata 163 for school improvement such as
school facilities, books uniforms of the students.
> The company will participate in the annual fair in World Trade
Center a week before Christmas.
2020 > Foodie Boodie will partake in the outreach program of
Philippine Heart Center on the month of June and December as a
food sponsor.
2021 > Foodie Boodie will partake in the outreach program of
Philippine General Hospital on the month of January and July as a
food sponsor.
> Special holiday will be now available as well as the anniversary
sale will be available.

(Frend Paki lagyan to ng chapter)

Man - / Machine-hours and / or Capacity
RESTAURANT OPERATIONS
Restaurant operations will start at Six O’clock (6AM) in the morning and will be
closed at Eleven O’clock (11PM) in the evening from Monday to Thursday, and Seven
O’clock (7AM) in the morning and will be closed at Twelve O’clock (12AM) in the
morning during Friday, Saturday, and Sunday. Our staff will begin working one hour
prior opening of its daily operations to prepare all items needed for store operation. (See
Table 1) The scheduling of the employees will be in rotating shifts in order to give way
for them to refresh after a tiring duty.
Restaurant Staffing
The restaurant business is hierarchical. Like the army, everyone has a title and a
role to play. Kitchen helpers/dishwashers are at the bottom, while Managers, Nutritionist
and Chefs are at the top.

Staffing our restaurant and keeping it staffed will be one of our most difficult and
time consuming tasks.
These factors are the key tools for attracting and retaining good people or employees:
Wages Salaries/ Uniforms
The following are the estimated salaries and wages of Foodie Boodie’s employees
based on the existing salaries and wages of different restaurant:
JOB TITLE AND DESCRIPTION AMOUNT OF SALARY
(in Php)
CHIEF OPERATING OFFICER 40,000.00
FINANCE MANAGER 35,000.00
OPERATION MANAGER 35.000.00
FOOD AND BEVERAGE MANAGER 35,000.00
NUTRITIONIST 25,000.00
SHIFT SUPERVISOR 14, 000.00
CHEF 25,000.00
ASST. CHEF 20,000.00
STEWARDS/SERVERS 8,000.00

SECURITY GUARDS 10,500.00
Foodie Boodie employee’s uniforms will be in a pink uniform that clearly
defines the company’s objectives of being a healthy and wellness restaurant.
Benefits & Incentives
There's a lot of turnover in the restaurant business, so to minimize it, we offer
employees benefits and incentives that will make them feel appreciated and much more
inclined to uphold the highest standards at all times.
Give out coupons, free movies to employees who never miss their shifts.
Remember staff birthdays and serve a cake before the restaurant opens. Even the smallest
positive gesture will go a long way. It says that we care. Incentives are a fun way to drum
up healthy competition between employees and to get sales up. Offer a free meal to the
person with the best performance.
Empowering Employees
Employees who are encouraged to make decisions by themselves when on the job
and who have the authority to solve problems and keep customers happy are generally
more satisfied with their job than employees who must always seek out a manager. With
this, we will see to it that our managers always empower our employees to have a lower

turnover and higher customer satisfaction. Therefore, when interviewing and hiring new
staff, he will look for people who like to think on their feet, are decisive and take
initiative so that he will end up with a happier, more efficient staff.
Premises, Facilities and Equipment
Building Improvements
Foodie Boodie will lease a one-storey space facility approximately Cubao
Quezon City. It is well surrounded by its neighboring areas such as Pasig, Manila,
Marikina, Mandaluyong and Rizal. Payment of the space and other expenses is on
monthly basis and to be deposited through lessor’s bank or through manager's cheque.
The location is strategically located so building improvement/renovation will be highly
considered to conform to the management goal of ensuring the place to be looked healthy
and clean.
The Cost of Lease and Renovation are as follows:
Monthly Space Lease Php 70,000.00
Leasehold Improvements

Repainting 15,000.00
Flooring 45,000.00
Lighting 35,000.00
Air-conditioning 60,000.00
Gross Total Php 225,000.00
Foodie Boodie Restaurant Location Map

Location of Foodie Boodie Restaurant

Required Business Permit
In any establishment, they are required to obtained different permits for its
business operations. Different government agencies issues certificates to inform the
public that they are following the necessary guidelines in its entire operations. Thus
Foodie Boodie will follows all the rules and guidelines of all those agency/department
concerned
GOVERNMENT PERMITS AND CERTIFICATES

Permits and Certificates will obtain from the City Hall of Quezon City as well as
the other certificates necessary in the business operation such as the Barangay Hall,
Social Security System, Pag-ibig Fund and the Securities and Exchange Commission
(SEC).
Food Safety Rules and Regulations
There are laws and systems that have established to help ensure that the food
served in restaurants is safe. Bacteria grow very easily if given the chance.
The local Health Department will send out inspectors to make sure that the chefs and
servers are following the proper guidelines. Local Inspectors can issue fines for minor
violations and can shut down the business for major violations.
Working with Inspectors from the Local Health Department
The Heath Department will work with the management to establish the correct
systems and practices. The inspectors are often feared and dreaded (as they usually show
up unannounced at the worst possible time), but most of the regulations have important
ramifications for keeping food clean and safe.
A system called HACCP – Hazard Analysis Critical Control Point consists of seven
important steps to ensure food safety. This system was actually first designed to maintain

food safety for NASA astronauts so staff will know how this stuff works! The three main
elements of the system are food microbiology, quality control and risk assessment.
The 7 steps of HACCP are as follows
1. Assess hazards and potential risks.
2. Identify critical control points including cross contamination, cooking, cooling,
and hygiene.
3. Set up procedures to make sure safety is maintaining at all critical control points.
4. Monitor critical control points and use the correct signs, tools, and training
materials to ensure this.
5. Take corrective actions as soon as a critical control point is in jeopardy or when
any violations are pointed out by the Health Department.
6. Set up a record-keeping system to log all of your flowcharts and temperature
checks
7. Keep up with the system to make sure it is working.
Each food item served in the restaurant will need its own flow chart, which looks at every
step of the food’s journey from being receive into the restaurant from a purveyor to being
served to a customer. The steps in between include storage, preparation, holding/display,
service, cooling, storage of leftovers and reheating techniques. The Head Chef will be
responsible for these flow charts.

Avoiding Food Contamination
There are many safety procedures to follow when preparing food in the restaurant.
One of the most important is to thaw frozen foods properly. Our staff can cook food from
its frozen state or by refrigerating it at less than 38 degrees F. They may also thaw under
running water at a temperature of 70 degrees F. or below for up to two hours. A
microwave is another acceptable way to thaw foods, but only if the entire cooking period
will be in the microwave or the food will be finish (immediately after microwaving) by
another cooking method.
Food items such as meats and poultry must be cook to the correct internal temperatures.
Thermometers are the best way to ensure accuracy of these temperatures.
Avoid Cross Contamination
Cross contamination is all too common in kitchens today. Our chef will make sure
to clean and sanitize any equipment used to prepare food between uses and be
particularly vigilant when handling a potentially harmful food such as raw poultry, beef
or fish.
There is a “danger zone” of temperature, 40 degrees F. – 140 degrees F., within
which food bacteria multiply rapidly and can thrive. The temperature of food should be
keep out of this zone as much as possible. The limit for time spent in the danger zone
including all aspects of storage, preparation and service is 4 hours.

Food Storage
Storage is another way to protect our food from becoming contaminated or
spoiled. There are rules for this area as well. We will use the “first in, first out” (FIFO in
accounting) rule meaning that foods should be used in the order they are delivered. For
instance, we do not use the newest milk first if we still have two gallons that are good
from our last delivery. Date goods and place the new behind the old on our storage
shelves.
Keep all foods wrapped and clean. Each item in our walk-in refrigerator, freezer
and our dry storage should be in a sealed labeled container or package with the contents
and date received. We do not take a chance on questionable foods: “When our chefs are
in doubt, throw it out” is a great rule to live when it comes to food safety. He will go
through our refrigerator unit regularly and get rid of spoiled foods.
The refrigerator temperature must be below 38 degrees F. Items stored including
meats, seafood, vegetables and dairy products. We will keep a working thermometer in
the unit at all times so they will know at a glance if there is a problem. We do not want to
lose our entire inventory! Freezers should keep foods at below 0 degrees F. Most foods
will not maintain their quality in a freezer so it should be use only as needed. We use
fresh products whenever possible.
Items in dry storage should be keeping between 50 – 70 degrees F with a relative
humidity of 50 – 60%

TERIARY EDUCATION DIVISION
Waste Disposal
In compliance with R.A. 9003 (Ecological Solid Waste management Act of 2000),
Foodie Boodie will advocate cleanliness within its premises. We learned that Quezon City has
initiated a “Controlled Dump facility where from an Open Dumpsite in Payatas, it will be
converting to a controlled dumping facility.
Garbage collectors weekly do collection and disposal of waste in Quezon City. This is a
joint effort by the Quezon City Hall and the Environmental Protection and Waste Management
Department (EPWMD). Pick-up of perishable waste is done on Monday, Wednesday and Friday
while Tuesday, Thursday and Saturday is for the non-perishable waste.
Waste segregation will be strictly enforcing by our staff. Biodegradable and Non-
biodegradable items will be separated for easy disposal and proper handling of waste.
Page No. 49 | “Being Healthy is a Choice”

Chapter VII. FORECASTS AND FINANCIAL DATA
Sales Forecast
The restaurant industry is less cyclical than fast food chains. It lies in the fact that a
relatively small percentage, probably less than 15% of the eating out market is account for by
relatively high price meals.
Weekly Seasonality
Day Percentage Share
Sunday 35%
Monday 11%
Tuesday 8%
Wednesday 8%
Thursday 8%
Friday 11%
Saturday 19%
There are almost 48 weeks in a year. We based the projected sales potential according to
the numbers of customers to serve and spending per person (average check). We determine the
number of peak season, middle season and off-season. (See Forecasts and Financial Data Table
1)
The following year of sales projection is inclusive of 12% VAT. It is estimate to increase
by 15% annually. (See Forecasts and Financial Table 2)
Schedule of Sales
Food Sales 7,881,000.00
Beverage Sales 2,525,250.00
Total Sales 10,406,250.00
Schedule of Cost of Sales

Beginning Inventory 66,530.15
Purchases 5,136,594.85
Total goods available for sale 5,203,125.00
Ending Inventory 1,040,625.00
Cost of Sales 4,162,500.00
Schedule of Expenses
Operating and Administrative expenses
Salaries expense 2,909,160.00
SSS and Phil health Contribution 170,802.90
Other benefits expense 296,717.50
Rent expense 520,312.50
Depreciation expense 178,329.81
Rice Supplies 320,000.00
Utility expense 260,875.00
Water and Electricity expense 364,218.75
Insurance expense 3,500.00
Launching expense 130,650.00

Maintenance expense 90,000.00
Marketing expense 1,258,992.00
Business permits and Licenses 96,500.00
6,600,058.47
Finance cost
Interest expense 136,500.00
Total expenses 6,736,558.47
Cash Flow Projections (See Forecasts and Financial Data Table 3)

FINANCIAL ANALYSIS
Foodie Boodie will have a starting fund of P5, 000,000.00 that came from the invested
capital of the partners and its borrowings.
Summary of Start up Expenses

Opening Food Inventory 66, 530.15
Business Permit and Licenses 96, 500.00
Initial Rent deposit (3 months) 150,000.00
Leasehold Improvement 155,000.00
Insurance 17,500.00
Advertising Package 129,888.00
Stereo System 15,000.00
Office Equipment 146,772.00
Office Furniture & Fixtures 20,624.75
Cashiers Desk Equipment 63,184.00
Dining Area 272,549.25
Kitchen ware 45,233.27
Kitchen Equipment 263,377.60
Cleaning Tools 23,264.00
Fire Extinguisher 4,000.00
Grand Opening Event 130,650.00
Uniforms 16,000.00
Sack of Rice 20,000.00
Total P 1,636,073.02

Name of Partnership
Statement of Financial Performance
For the year ended December 31, 2017 (in Philippine Currency)
Sales 10,406,250.00
Less: Cost of Sales (4,162,500.00)

Gross Profit 6,243,750.00
Less: Operating Expenses 6,600,058.47
Finance cost 136,500.00
(6,736,558.47)
Income before tax (492,808.47)

Less: Income tax -0-_____
Net loss (492,808.47)

Name of Partnership
Statement of Financial Position
As of December 31, 2017 (in Philippine Currency)
ASSETS LIABILITIES AND CAPITAL

Current Assets: Current Liabilities:
Cash 863,682.67 Accounts Payable 57,402.94
Inventory 1,040,625.00 Bank loan payable-current 400,000.00
Security Rent Deposit 150,000.00
Prepaid Insurance 14,000.00 Total Current Liabilities 457,402.94
Total Current Assets 2,068,307.67 Noncurrent Liabilities:

Bank loan payable 1,200,000.00
Total Liabilities 1,657,402.94
Non Current Assets:
Long-term Investments 500,000.00
Furniture and Fixtures (net) 302,008.37 PARTNERS CAPITAL
Machineries and Equipment (net) 622,528.44 Capital Account 3,000,000.00
Leasehold Improvement (net) 131,750.00 Current Account (1,032,808.46)
Total Noncurrent Assets 1,556,286.81 Total Capital 1,967,191.54
Total Assets 3,624,594.48 Total Liabilities and Capital 3,624,594.48

Name of Partnership Statement of Changes in Partner’s Capital
The partners contributed an amount of P500, 000.00 each. It is agree that the capital will
increase by 5% as interest on capital based on the initial contribution and will decrease by the
partners’ drawings of P10, 000.00 every month. The profit and loss ratio are equal distributed to
the partners.
SCHEDULE OF OPERATING AND ADMINISTRATIVE EXPENSES
1. Salaries expense
Partners Monthly Salary Total(MS * 9 months)

(MS)
Chief Officer 40,000 360,000
Finance Manager 35,000 315,000
Operation Manager 35,000 315,000
Food & Bev. Manager 35,000 315,000
(2) Shift Supervisor 28,000 252,000
Total 1,557,000
Employees Monthly Salary Total(MS * 9 months)

(MS)
Nutritionist 25,000 225,000
Head Chef 25,000 225,000
Asst. Chef 20,000 180,000

(5) Servers 40,000 360,000
(2) Stewards 16,000 144,000
(2) Security Guard 24,240 218,160
Total 1,352,160
2. SSS and Phil Health Contribution
Partners SS & EC Phil Health Total 9 Months

(2011)
Chief Officer 1,090.00 375.00 1,465.00 13,185.00
Finance Manager 1,090.00 375.00 1,465.00 13,185.00
Operation Manager 1,090.00 375.00 1,465.00 13,185.00
Food & Bev. 1,090.00 375.00 1,465.00 13,185.00

Manager
(2) Shift Supervisor 2,180.00 350.00 2,530.00 22,770.00
Total 75,510.00
Employees SS & EC Phil Health Total 9 Months

(2011)
Nutritionist 1,090.00 312.50 1,402.50 12,622.50
Head Chef 1,090.00 312.50 1,402.50 12,622.50
Asst. Chef 1,090.00 250.00 1,340.00 12,060
(5) Servers 2,876.50 500.00 3,376.50 30,388.50

(2) Stewards 1,150.60 200.00 1,350.60 12,155.40
(2) Security Guard 1,466.00 250.00 1,716.00 15,444.00
Total 95,292.90
3. Other benefits expense
We have a differential pay of 15% of the salary based on peak season and we have a 13th
month pay bonus every year.
4. Rent expense
It is base on 5% of gross sales, net of VAT.
5. Water and Electricity expense
It is base on 3.5% of gross sales, net of VAT.
6. Depreciation expense
The subjects for depreciation are furniture and fixtures, machinery and equipment and the
leasehold improvement.
7. Maintenance expense
Every quarter we allotted an amount of P30, 000.00.
8. Marketing expense

We spend an amount of P64, 944.00 every month for the publication of the business
advertisement in the newspaper and we allotted also an amount of P10, 000.00 budgets
every month.
9. Insurance expense
The prepaid fire insurance is allocated on a 5 year basis in an amount of P3, 500.00
10. Utility expense
This includes the uniforms of the employees at a cost of P1, 000.00 per head every month
and the other things needed.

Furniture and Fixtures Cost Useful Depreciation

Life
Toshiba Refrigerator (14.1 cu.ft.) 37,500.00 6 4687.50

Wimpex Chest Freezer (14 cu. Capacity) 15,199.00 6 1899.88
Chillian hot and cold water dispenser
(w/ 4 stage filter) 7,999.75 6 999.97
La Germania gas range 49,500.00 6 6187.50
Hanabishi gas stove 810.00 5 121.50
American Home rotary microwave (17L) 2,499.00 5 374.85
Wimpex 3in1 toaster (42L) 3,299.00 5 494.85
Imarflex Electric Grill with Skillet 2,229.00 5 334.35
Imarflex Deep Fryer 2,949.00 3 737.25
Fukuda turbo broiler 2,499.00 3 624.75
Hanabishi food steamer 1,449.60 2 543.60
Camel gas rice cooker (60 cups) 8,595.00 5 1289.25
KRUPS expresso machine 14,599.75 5 2189.96
Oster blender 3,149.75 3 787.44
Moulinex stand mixer 3,999.75 3 999.94
Moulinex food processor 5,999.75 3 1499.94
Matstone Multipurpose juice extractor 13,999.00 5 2099.85
Gas Tank 6,500.00 10 650.00

Dito Chapter……. Yung Conclusion mo gayahin mo na alng sa feasib nio

Dito Chapter……. Yung Resume mo ilagay

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ROOSEVELT COLLEGE SYSTEM

TERTIARY EDUCATION DIVISION

FOODIE BOODIE RESTAURANT

A Feasibility Study Presented to the Faculty of the

Hotel and Restaurant Management

Roosevelt College System

In Partial Fulfillment of the Requirement for Food and Beverages

ROSE ANN FUENTES PADILLA

1 | “Being Healthy is a Choice”

2 | “Being Healthy is a Choice”

the guidance, supervision, cooperation and participation of the following: To our

completion of our Feasibility study. Sincerest gratitude is extended also to our

respondents, the Hotel and Restaurant management Students of Roosevelt College

Feasibility Study. We are very grateful for this wonderful accomplishment.

3 | “Being Healthy is a Choice”

4 | “Being Healthy is a Choice”

protein foods instead of focusing on having a balance of them all.

5 | “Being Healthy is a Choice”

health so that they will be well informing with their health.

Chapter II. BUSINESS AND ITS MANAGEMENT

History & Position to Date

Every business is an outcome of creative minds, detailed research and

to various business offices and high-rise condominiums.

6 | “Being Healthy is a Choice”

Mission – Vision – Values

needs. In addition, the company aims to provides help/donation in building or improving

adults to pursue excellence and yet promote the beauty of life.

7 | “Being Healthy is a Choice”

Customer Value Proposition

8 | “Being Healthy is a Choice”

returns. The business is not view as a separate taxable entity.

1. Rose Ann Padilla 500,000.00

3. Amor Powers 500,000.00

4. Claudia Buenavista 500,000.00

5. Pepito Manoloto 500,000.00

6. Maria Leonora Valak 500,000.00

7. Bank Loan 2,000,000.00

9 | “Being Healthy is a Choice”

Grand Total 5,000,000.00

The study on the different management functions, responsibilities and

on the different tasks of management: planning, organizing, staffing, coordinating,

evaluating and controlling.

expansion of Foodie Boodie.

whether it be administrative, socio – economic, and environmental.

administrative manager, food and beverage manager, human resource development

10 | “Being Healthy is a Choice”

of customer’s healthy lifestyle.

The Management Committee

Job Title: Chief Operating Officer

Duties and Responsibilities

Makes tough decision and implement plans

Delegate tasks in order to make the business

A graduate in Management. Postgraduate is an advantage.

Job Title: Operation Manager

store process to achieve established objectives and targets.

Duties and Responsibilities

Oversee and direct the activities of the entire

12 | “Being Healthy is a Choice”

Define problems clearly, evaluate alternative

courses of action critically and can select effectively solutions even

with time constraints.

Provide services in enhancements and