feasibility study for graduating student

7/25/2019 Feasibility study for graduating student

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CHAPTER I

BACKGROUND OF THE STUDY

I. INTRODUCTION

Casual Dining restaurants are full serve restaurants, with in an informal

friendly environment.

At its most basic level, a restaurant is usually recognized for the food

served there. Guests will want to know what to expect from your menu, including

how your food is prepared, the types of ingredients used and the cooking methods

involved. Decide whether you will serve a certain cuisine, such as ethnic food,

fast food or comfort food, for example. or a uni!ue concept, restaurant owners

often take a well"known concept and put their own spin on it.

Casual Dining is creating a restaurant that is relaxed and friendly.

#owever it does not mean creating a restaurant without sufficient care or thought.

$ust as with any style of %estaurant every decision you make must have a reason.

&e must pay attention to details, flow, function, the customer and the overall

'rand (dentity of the Casual Dining %estaurant Concept. )he defining factors

include signature food menus, creative bar menus, and a beautiful design that

keeps them coming and always ties back to the 'rand (dentity and Concept of the

casual dining establishment.



)he goal of the casual dining concept is to create long"term success,

various strategies are implemented to achieve this success. (n all cases a uni!ue

dining environment must be created. *o matter the size of the space or the budget

the environment one must be distinctive in some way. )he distinction will flow

from the restaurant interior design to the outfits of the servers to the exclusive

menu items down to the clever names of the menu items.

II. STATEMENT OF THE PROBLEM+A%-D(/0 aims to answer the five aspects of the feasibility study, to wit1

Marketing Ase!t2. &hat are the foods and other services being offered by the business3

2.2. &ho are the target market of the business32.4. &hat are the promotional activities that need to be conducted3

Manage"ent Ase!t

4. &hat is the mode of ownership adopted by the business3

4.2 &ho will be the officers and employees of the business3 &hat are

their duties and responsibilities3

4.4 &hat are !ualifications set by the business in hiring people34.5 &hat are the organizational policies set for the employees3

Te!#ni!a$ Ase!t

5. &hat are the processes needed in cooking delightful foods3



5.2 &hat are the e!uipment and materials to be used in the operation of

the business3

5.4 &hat are the functions of the e!uipment and machines in food

processing3

Finan!ia$ Ase!t

6. &hat is the starting capital of the business36.2 &hen is the payback period3

6.4 (s the business profitable7viable3

S%!i%&E!%n%"i! Ase!t

8. &hat are the contributions of the business to the customers, employees,

community, economy and government3

III. SCOPE AND LIMITATIONS

+A%-D(/0 adopts the partnership form of business organization that will

operate starting from 91::am"2:1::pm from ;ondays to undays located at

<uezon City ;emorial Circle. +A%-D(/0 offers services and a variety of



foods. (t will also give the customers a place of dining like no other. #owever,

+A%-D(/0 will only accept dine"ins. )he business will make a monthly

activities based on the occasion being celebrated on the said month.

I'. SIGNIFICANCE OF THE STUDY)he significance of the study will be beneficial to the following individuals

and entities1

C(st%"ers. )he results of the study will benefit the people who are too

stress because of their everyday routine, in school, office, traffic, also it will

benefit those who seek peace for a moment where he or she can think deeply, for

those person who are too tired because of their duty and responsibilities in life,

and for everyone who wants to en=oy the beauty of nature. (t will satisfy not only

the price they paid for but the happiness they are looking for.

B(siness"en. )he results of the study will benefit businessmen who are

planning to engage in the same line of business but seeking for uni!ueness that

will distinguish the good from the great. (t provides them the trends, strategies,

techni!ues and uni!ue idea on how 'utterfly )heme %estaurant is being managed

and operated.

S($iers. )he results of the study will benefit the suppliers in knowing

what are the ingredients are needed in the market.



Cre)it%rs. )he results of the study will benefit the creditors in knowing

who will be the potential debtors in the near future that will not make them suffer

for loss.

G%*ern"ent. )he results of the study will benefit the government because

taxes is being collected from the business owners in which the former is using for

the betterment of the government pro=ects.

F(t(re Resear!#ers. )he results of the study will benefit the future

researchers since this will serve as a guide and reference in future researchers

about 'utterfly )heme %estaurant 'usiness.

'. DEFINITION OF TERMS)he following terms are operationally defined1

Resta(rant. %estaurant is a commercial establishment committed to the sale

of food and beverage.

F($$ Ser*i!e Resta(rant. rovides complete and varied breakfast, lunch,

and dinner menus, along with a wide selection of foods and beverages, and table

service.

Cas(a$ Dining Resta(rant. Casual"dining restaurants offer food similar to

fast"casual establishments but with a table"service dining atmosphere. ;ost

casual"dining restaurants provide a family"friendly environment. )he menus at

casual dining restaurants are usually more extensive than at fast"casual places.

Casual"dining restaurants employ waiters who take customers> orders and serve



the food. )he prices of casual"dining restaurants are lower than at fine"dining

restaurants, but a little more expensive than at fast"casual places. )hese

restaurants may serve a variety of pastas, chicken dishes and simple seafood

dishes. ome have highly specialized menus, but others serve a broad range of

cuisine.

+ $a Carte. A type of menu where each item is separately listed, described

and priced.

Barista1 (talian for bartender, a 'arista is a person proficient in the art of

preparing and pulling espresso"based and other beverages at a coffee shop or any

other type of restaurant.

C%st %, g%%)s. )he daily, weekly, monthly or yearly total dollar amount

of all inventoried items that have been used in the restaurant.

Bi$$. A written statement showing how much money you owe someone for

goods or services you have received.

Da-&art. )he menu time period when menu items are served in your

restaurant, such as the breakfast menu, lunch menu and dinner menu.

Fa"i$- "ea$. A family meal or staff meal is a group meal that a restaurant

serves its staff outside of peak business hours.

First&in First&%(t /FIFO0. %otating and using products according to date

of expiration or when they were received always date all products when you

receive them.

http://www.macmillandictionary.com/us/dictionary/american/written_1

http://www.macmillandictionary.com/us/dictionary/american/statement

http://www.macmillandictionary.com/us/dictionary/american/showing

http://www.macmillandictionary.com/us/dictionary/american/money

http://www.macmillandictionary.com/us/dictionary/american/goods

http://www.macmillandictionary.com/us/dictionary/american/service_1

http://www.macmillandictionary.com/us/dictionary/american/received

http://www.macmillandictionary.com/us/dictionary/american/statement

http://www.macmillandictionary.com/us/dictionary/american/showing

http://www.macmillandictionary.com/us/dictionary/american/money

http://www.macmillandictionary.com/us/dictionary/american/goods

http://www.macmillandictionary.com/us/dictionary/american/service_1

http://www.macmillandictionary.com/us/dictionary/american/received

http://www.macmillandictionary.com/us/dictionary/american/written_1



Ta1$e reser*ati%n. A table reservation is an arrangement made in advance

to have a table available at a restaurant.

'I. BUSINESS LOGO

Fig(re 2 Business Logo

igure 2 shows the logo of the business. (t was designed by one of the

researches, %onel 'uhay. )he researchers choose round shape to signify

continuous operation of the business and in the plate there>s a space that signifies

the improvement and innovation that the partners will make as it operates. (t has

color green that symbolizes the nature as we promote to nurture the nature, white

for purity for the intention and genuineness of the partners in serving the

https://en.wikipedia.org/wiki/Restaurant

https://en.wikipedia.org/wiki/Restaurant



customers. )he to!ue, wine glass, mug, fork, spoon and knife symbolizes the

chefs and other servers as they provide !uality services. )he business name was

derived from the two word +aradise0 and +aru paro0, paradise as we want to

give the customers the experience that will give them utmost pleasure and paru

paro for the known fact that the theme of our business is butterfly. (t has 4:2? at

the bottom as it signifies the year of the establishment of the business.

'II. LOCATION OF THE BUSINESS

Fig(re 3 Location of the Business

igure 4 shows the location of the business. +arudiso0 is situated inside

the <uezon City ;emorial Circle. )here are many %estaurants in the place like

;ax>s, )ropical #ut, erye, Coconut #ouse, 'acolod Chicken (nasal, and



kamameshi. &e choose the said location because it is convenient to everyone and

also it is nature friendly. (t is the best place that suit in our 'utterfly )heme

%estaurant.

'III. 'ISION MISSION AND OB4ECTI'ES

'ISION+A%-D(/0 envisions to be the restaurant of choice, now and for the

coming years. And to set standards in the industry while creating goodwill as a

trusted, reliable and competitive entity for customers, clients, staff, communities

and principles.

MISSION• )he business will consistently provide !uality service and delightful foods

that will satisfy every customer>s needs.

• )he business will bring out the best out of the employees not only to serve

the customer in the best way but also for their own growth.

• )o continually strive for the best in everything@ the best in service, the

best in food preparation, the best in human resources and the best in

corporate growth.

OB4ECTI'ES

)o emerge as the front"runner in the food"service industry through

continuously developing of our products, services, systems and the overall !uality

and management of our operations.



CHAPTER II

METHODOLOGY AND PRESENTATION OF DATA

I. RESEARCH DESIGN

)he researchers adopted the descriptive method in gathering the data

needed in the study. Descriptive studies are usually the best methods for

collecting information that will demonstrate relationships and describe the world

as it exists. )hese types of studies are often done before an experiment to know

what specific things to manipulate and include in an experiment. 'ickman and

%og 2BB9 suggest that descriptive studies can answer !uestions such as +what

is0 or +what was.0 xperiments can typically answer +why0 or +how.0

Descriptive research can be either !uantitative or !ualitative. (t can

involve collections of !uantitative information that can be tabulated along a

continuum in numerical form, such as scores on a test or the number of times a

person chooses to use a"certain feature of a multimedia program, or it can

describe categories of information such as gender or patterns of interaction when

using technology in a group situation. Descriptive research involves gathering



data that describe events and then organizes, tabulates, depicts, and describes the

data collection Glass E #opkins, 2B96.

II. RESEARCH RESPONDENTS

(n research process, personal characteristics or respondents have very

significant role to play in expressing and giving the responses about a particular

problem or situation. )he respondents of the study are the people living in

'arangay /ld Capitol ite, Fasra, Central and 'agong ag"asa, <uezon City with

a total population of 9?,88. )he researchers used lovin>s formula nH*72I*eJ

based on Gay 4::9 with a margin of error of five 8 percent. )here were 5B9

respondents.

III. RESEARCH TECHNI5UE

)he researchers adopted the strategic sampling and convenience sampling.

trategic sampling is a probability sampling techni!ue wherein it involves the

division of the entire population into different subgroups or strata, then randomly

selects the final sub=ects proportionally from the different strata. Convenience

sampling is a non"probability sampling techni!ue where sub=ects are selected

because of their convenient accessibility and proximity to the researcher.

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

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



I'. RESEARCH LOCALE

Ta1$e 2The total population of Barangay Old Capitol, Vasra, Central and

Bagong Pag-asa. (As of 2!"#

BARANGAY POPULATION'arangay /ld Capitol ite B,6B

'arangay Fasra 4,29B

'arangay Central 4,449

'arangay 'agong ag"asa 6,98B

TOTAL6 789::

Ta1$e 3 $u%&er of 'urey and Co%position of each Barangay

BARANGAY COMPOSITION NO. OF SUR'EYBaranga- O$)Cait%$ Site

;asaya t., ;aginhawa t.,

;aharlika t., ;ayaman t.,BB

Baranga- 'asraisheries t., orestry t.,

DA*% t., lant (ndustry t.,

oil t., ;ines t., Kands t.,

BB

Baranga- Centra$

;atalino, ;asikap,

;arunong, ;atulungin,;abuhay, ;atiyaga,

;atapang

2::



Baranga- Bag%ngPag&asa

Abenida pifanio de los

antos t., ;isamis t.,

Agham t.,

2::

T%ta$ ;<7

'. RESEARCH INSTRUMENT

)he researchers used !uestionnaire instrument to obtain descriptive

information. A !uestionnaire is a data gathering method that is utilized to collect,

analyze and interpret the views of a group of people from a target population.

)he survey methodology is guided by principles of statistics from the moment of

creating a sample, or a group of people to represent a population, up to the time of

the survey resultsL analysis and interpretation.

)he researchers formulated self"made !uestionnaire containing 24

!uestions on customer profile, monthly income, how often they visit a restaurant,

with whom they go with, what time they usually go there, the amount they are

willing to spend, what main dish they usually order, the drinks and dessert they

prefer, the factors they consider and most especially the market acceptability.

)he !uestionnaire was validated by the feasibility adviser and chairman

namely, rof. Gloria . Garcia and rof. dilaida . Alcantara before the final

distribution of the forms.

http://psychology.about.com/od/researchmethods/f/survey.htm

https://explorable.com/statistics-tutorial


https://explorable.com/methods-of-survey-sampling

https://explorable.com/research-population


https://explorable.com/handling-survey-data

http://psychology.about.com/od/researchmethods/f/survey.htm


https://explorable.com/methods-of-survey-sampling


https://explorable.com/handling-survey-data



'I. DATA GATHERING PROCEDURES

)he researchers choose to gather useful information about customer

profile and income structure of people living in 'arangay /ld Capitol ite,

'arangay Fasra, 'arangay Central and 'arangay 'agong ag"asa, <uezon City.

)he researcher first went to <uezon City #all to get the actual and pro=ected

population by district and barangay in <uezon City for the year 4::: to 4:4:.

&hen the total and pro=ected population for the said barangay was identified, the

researchers used lovin>s formula nH*72I*eJ based on Gay 4::9 with margin

of error of five 8 percent to determine the sample size of the population. )he

researchers adopted the trategic or tratified sampling and convenient sampling

techni!ue in this study.

)he instrument used was !uestionnaire, it was formulated by the

researchers that contains 24 !uestions and was validated first by the feasibility

adviser and chairman before the final distribution. /n the day of the survey, the

researchers separate their selves into 5 groups@ the first group is Myreen Antang,

Abigael Calixtro, atrick dward Dy who went to 'rgy. Central and 'agong ag"



asa, the second group were $erome Ascinas and %onel 'uhay who went to 'rgy.

Fasra and the third group were %enz Ciano and %em rancis Delica who went to

'rgy. /ld Capitol ite, so that they will be able to finish the survey on that day.

)he total number of !uestionnaire were 5B9. After the group were done, they

tallied all the important data gathered and recorded the same. Kastly the

researchers put all the important information in the table and graph for research

presentation, analysis and interpretation of data.

'II. SAMPLE SI=E COMPUTATION

or the researchers to determine the sample size of the population, a

formula of lovin is utilized1

nH NN*NNN

2I*eJ

&here1

n H a sample size

N H population size

e H desired margin of error percent allowance for non"precision

because of the use of the sample instead of the population.



)he total population in 'arangay /ld Capitol ite B,6B, 'arangay Fasra

4,29B, 'arangay Central 4,449 and 'arangay 'agong ag"asa 6,98B and the

margin of error allowed is 8O. After the computation, the obtained sample size

was 5B9. )his is attained based from the computation below.

nH NNN*NNNN

2I*eJ

H 9?,88

2I9?,88:.8J

H 9?,88

2I9?,88.::48

H 9?,88

2I42?.9B

H 9?,88

42.9B

H ;<7 sa"$e si>e



-;;A%P / <-)(/**A(% %-K)

)he data that was collected and analyzed from the 5B9 surveys collected

from four 6 'arangays proves that the hypothesis to be correct by showing that

people have a strong interest in trying a newly opened restaurant in <uezon City

;emorial Circle. )he desirability of a new eating establishment by the people of

'arangay /ld Capitol ite, Fasra, Central and 'agong ag"asa appears to be high

with B8.B9O replying they would likely try out a new restaurant. #owever, their

familiarity in the 'utterfly )heme %estaurant was low due to its uni!ueness and

never heard restaurant before.

eople who responded to the survey said that they usually considering the

taste in choosing a restaurant. &hen it comes to main dish 56.B4O of the

respondents prefer chicken as their main dish, 4:.98O prefer beef, 4:.2: prefer

pork, 25.:O prefer seafood and 22.:?O prefer vegetables. 84.:2O of the

respondents prefer =uice, 48.?5O prefer tea, 22.:?O prefer coffee, ?.9O prefer

wine7beer, 4.?O prefer softdrinks and 2.?O prefers water. ?4.:?O of the

respondents prefer cakes7pastries for their dessert, 54.B2O prefer fruits, 4.4?O

prefer ice cream, 2.4?O prefer leche flan, 2.:2O prefer gelatin and :.8:O prefer

buko salad. ;ost of the respondents preferred to go to a restaurant at dinner and

lunch time. And most of them are willing to spend hp8:2"?:: in dining in a

restaurant.



CHAPTER IIIMARKETING ASPECT

I. MARKETING DESCRIPTION

)he market pro=ection is based on the surveys conducted in four different

'arangay near <uezon City ;emorial Circle. )he researchers used market

research to determine the target market and the potential customers and also if the

business will be successful and profitable not only in the short run but in the long

run, and the data that was collected is used to pro=ect annual demand and supply.

Also the researchers had the opportunity to evaluate the business

strength, weakness, opportunity and threat that is being gathered from the data

collected.

As such the researchers were able to know what kind of promotional

activities they will offer in order to persuade the public to try the services being

provided by the business and the other factors considered by the customers.

II. DEMAND ANALYSISA. Ma?%r Users %, t#e Ser*i!es

Ta1$e 29 )a*or +sers of the 'erices



Age Bra!ket T%ta$ Fre@(en!- T%ta$ Per!entage27&3 25 56.64O

3:&;2 B? 46.24O

;3&;7 5 29.56O

;<&: 6B 24.52O

8&:3 42 8.49O

:;&:< B 4.4?O

8&87 25 5.4O

TOTAL6 5B9 2::O

ee )able 5

B. Pr%?e!te) C%ns("ti%n ,%r t#e Net Fi*e Years

Ta1$e 27

TOTAL POPULATION PER YEAR

Baranga-

329 327 32< 33 332O$) Cait%$

4,46 4,4?8 4,495 4,5:4 4,542



'asraB,49 B,B96 2:,46? 2:,82? 2:,B5

Centra$49,?28 5:,22? 52,?B? 55,58B 56,45

Bag%ngPag&asa 69,68? 6B,:?2 6B,?5 8:,4B6 8:,B44

T%ta$7<8 <238 <;7<7 <892 <739

)able 29 shows the total pro=ected population for the next five 8 years of

each 'arangay. )he increase in the population for the following year was get by

multiplying the population of the prior year to the growth rate of each 'arangay.

)he growth rate for each barangay are as follows1 .929O for /ld Capitol ite,

4.?52O for Fasra, 8.46?O for Central, and 2.469O for 'agong ag"asa.

Ta1$e 2< Pro*ected Consu%ption for the $et ie (# /ears

Year TargetP%($ati%n

MarketA!!eta1i$it-

Fre@(en!- %, Agree"ent

Ann(a$De"an)

329 9B,:6? B8.B9O 84 6,666,48:

327 B2,64? B8.B9O 84 6,8?5,:58

32< B5,9B9 B8.B9O 84 6,?9?,624

33 B?,62 B8.B9O 84 6,926,94B

332 B9,4: B8.B9O 84 6,B:6,?2?

QTarget P%($ati%n was derived from )able ?:.



QMarket A!!eta1i$it- H ;arket acceptability 'arangay /ld Capitol ite I

;arket acceptability 'arangay Fasra I ;arket acceptability 'arangay Central

I ;arket acceptability 'arangay 'agong ag"asa R )otal %espondents 5B9.

QFre@(en!- %, Agree"ent was obtained on the survey !uestionnaire. &e used

the formula1 5?8 R by the no. of days in a week . &e used weekly because

based on the answers obtained on the !uestionnaire it proves that most of the

customers visit a restaurant once a week and also weekly got the highest

percentage in the total respondents.

QAnn(a$ De"an) H )otal opulation x ;arket Acceptability x re!uency of

Agreement

)able 2B shows the annual demand for the next five 8 years. (t shows

that the demand is increasing based on the annual growth rate of the different

barangays being surveyed

III. SUPPLY ANALYSISA. Competitors Analysis

Ta1$e 3

Co%petitors Analysis

C%"etit%rs N%. %, C(st%"erser H%(r

N%. %, Oerating

H%(rs

N%. %, Oerating

Da-s er YearMas 6 2: 5?5



Ser-e 45 2: 5?5

Ka"a"es#i 8 2: 5?5

Tr%i!a$ H(t 82 2: 5?5

Ba!%$%)C#i!ken Inasa$

42 2: 5?5

C%!%n(t H%(se 42 2: 5?5

)able 4: shows the data of the competitors> analysis, the number of

customers per hour, the number of operating hours per day and the number of

operating days per year. )he data was obtained through the use of traffic count

and deep observation by %onel 'uhay, %enz Ciano and %em rancis Delica from

the opening up to the closing of the stated competitors above last $anuary 25,

4:2?.

'. upply for the *ext ive 8 Pears

Ta1$e 32

'upply for the $et ie (# /ears

C%"etit%r

s

329 327 32< 33 332

Mas 2:,?2: 29,86 4:?,446 44?,5: 46B,4

6

Ser-e 95,6B: B2,B4 2::,B2B 22:,B85 242,B9

?

Ka"a"es#i 29,28: 2B,B88 42,B5B 46,24: 4?,829

Tr%i!a$

H(t

298,25: 4:5,85 445,8 46?,:48 4:,69

?

Ba!%$%)C#i!ken

?,45: 95,92: B4,266 2:2,5:? 222,5B



Inasa$C%!%n(tH%(se

?,45: 95,92: B4,266 2:2,5:? 222,5B

TOTAL6 :;;82 :78887 8:2 9<2; 99<8

;

)able 42 shows the annual supply for the next five 8 years. )o get the

annual supply for the year 4:2, we used the formula1 no. of customers per hour x

no. of operating hours x no. of operating days per year. or 4:29 we used the

formula1 annual supply 4:2 x annual growth rate of each 'arangay I annual

supply 4:2. or 4:2B we used the same formula we used in computing for the

annual supply for 4:29 however, the annual supply to be used will always be the

prior period.

I'. DEMAND SUPPLY GAP ANALYSIS

Ta1$e 33 Pro*ected Consu%ption for the $et ie (# /ears

Year TargetP%($ati%n

MarketA!!eta1i$it-

Fre@(en!- %, Agree"ent

Ann(a$De"an)

4:2 9B,:6? B8.B9O 84 6,666,48:

4:29 B2,64? B8.B9O 84 6,8?5,:58

4:2B B5,9B9 B8.B9O 84 6,?9?,624

4:4: B?,62 B8.B9O 84 6,926,94B

4:42 B9,4: B8.B9O 84 6,B:6,?2?

QTarget P%($ati%n was derived from )able ?:.



QMarket A!!eta1i$it- H ;arket acceptability 'arangay /ld Capitol ite I

;arket acceptability 'arangay Fasra I ;arket acceptability 'arangay Central

I ;arket acceptability 'arangay 'agong ag"asa R )otal %espondents 5B9.

QFre@(en!- %, Agree"ent was obtained on the survey !uestionnaire. &e used

the formula1 5?8 R by the no. of days in a week . &e used weekly because

based on the answers obtained on the !uestionnaire it proves that most of the

customers visit a restaurant once a week and also weekly got the highest

percentage in the total respondents.

QAnn(a$ De"an) H )otal opulation x ;arket Acceptability x re!uency of

Agreement

)able 44 shows the annual demand for the next five 8 years. (t shows that

the demand is increasing based on the annual growth rate of the different

barangays being surveyed.

'. COMPETITI'E POSITIONA. SELLING PRICES

Mas Resta(rant

;axLs %estaurantLs beginnings started in 2B68, after &orld &ar ((.

;aximo Gimenez, a tanford " educated teacher, befriended the American

occupation troops stationed at <uezon City. 'ecause of this friendship, the

soldiers regularly visited ;aximoLs nearby home for a drink or two. Kater on, the

troops insisted that they pay for their drinks. )his prompted ;aximo to open a

cafe, where the troops could en=oy food and drinks.



)he cafe initially served chicken, steak and drinks. ;aximoLs niece,%uby,

who managed the kitchen, created a special recipe for chicken that became an

instant favorite for the G(s. oon, the ilipino public heard about the delicious

chicken"tender, =uicy and crispy"and they came tooS ;axLs %estaurant was born.

/ver the years, ;axLs %estaurantLs popularity grew and it became known

as Tthe house that fried chicken built.T (t has expanded in ;etro ;anila, outhern

and *orthern Kuzon, Cebu, and to California and other places in the -nited

tates. (t has also expanded to Canada. (t will soon open restaurants in other

countries as well.

;axLs %estaurant has established itself as a household name in the

hilippines, an institution, and a proud ilipino tradition. )he second and third

generations of the family continue to zealously uphold the standards and

traditions set by ;aximo and %uby for all ;axLs %estaurants.

)oday,dynamic individuals interested and willing to invest in the long"

standing tradition of !uality which ;axLs %estaurant offers can invest in;axLs. (t

opened its doors to franchising in the second !uarter of 2BB9. )his is an

opportunity to =oin the thriving food service industry in the hilippines.

Ba!%$%) C#i!ken Inasa$



)he Chicken (nasal>s flame grilled chicken special status in the hearts,

mouths, and bellies of the ilipino people is something that 'acolod>s Chic0en

1eli recognizes and takes very seriously.Chic0en 1eli , which stands for +Chicken

delicious,0 was born in 2B95 in the sunny city of 'acolod, which is itself the

home of (nasal. )he idea came about when Chic0en 1elis founder, ;amang, felt

the need and the desire to feed people with the dish they so loved1 (nasal.

(t was obvious that ;amang took great care and put a lot of effort into

serving up only the best !uality Chicken (nasal, selecting only the choicest cuts

and freshest ingredients to put the dish together. &ith that careful attention to food

preparation and her super special secret recipe that makes her Chicken (nasal so

different from the others, it was only a matter of time before business boomed for

;amang. And boom it did.

'efore long, ;amang>s humble restaurant was overflowing with 'acolod

natives, ;anilenyos, and even foreign tourists who came to have a taste of the

local fare. ven the most discerning foodies had something to rave about when

they tasted ;amang>s savory, smoky, perfectly grilled chicken. /f course, the

efficient service and affordable prices also helped in catapulting Chic0en 1eli to

fame. (n only a few years,Chic0en 1eli became a 'acolod institution, a

household name, strong enough to withstand even the most catastrophic

circumstances.



After taking 'acolod by storm, Chic0en 1eli has its sights set on

con!uering the ;anila crowd. )he speedy service and low prices, not to

mention Chic0en 1elis delectable food, will surely run well with the city

dwellers.

Chic0en 1eli is perfect for the budget conscious because for less than a

hundred pesos, one gets a complete lunch or dinner meal and for less than fifty

pesos, one can get a merienda that>s filling for the tummy and light on the pocket.

)he restaurant opened branches in ;etro ;anila at the ; City *orth dsa

Annex, )utuban Center ;all, ; anta %osa and is now open for franchisers to

continue Chic0en 1elis time"honored tradition of serving delicious, high !uality

Chicken (nasal that>s been cooked with as much love and care as ;amang used to

cook it in the old days.

Chic0en 1eli also serves other parts of the chicken that are flame grilled

to perfection namely atay liver, baticlon gizzard, liog neck, isol butt and

pakpak wings. All Deliciouse ;eals are served with Kanin All You Can! garlic

rice, soup and special sinamak or +sawsawan.0

it for the inoy taste and =ust like home cooked and prepared

meals, Chic0en 1eli has other famous food offerings not available in other inasal

food chains like the famous batchoy, sizziling s!uid, kare"kare with ;amang>s

special bagoong and their very own take on the classic halo"halo, called #AK/"

DK(.



COCONUT HOUSE is located inside <uezon ;emorial Circle *ear

Commonwealth entrance, <uezon City hilippines with contact number at

B59.9825 and acebook account1 coconuthouseXlive.com. 'logsite1

coconuthousepinas.blogspot.com

Ser-e Ca, Fi$iin%

Yrye>s culinary roots date back to the 2B5:s when ngracia Cruz %eyes,

the %eyes family matriarch, began making diners happy by opening a store that

can be considered the first ilipino restaurant.

)he name +Yrye+ is actually a play on the letters of the family name, %"

"P"". (t also is meant to denote what Yrye endeavors to do which is to carry

on the family>s culinary tradition.

n=oy the three of the most popular and best"selling dishes from the %eyes

amily>s treasure trove of recipes1 /ur 'arbecues, the +#oney0 tyle ried

Chicken and our Crispy ata.

Tr%i!a$ H(t

'efore $ollibee, before ;cDonaldLs, before 'urger Uing, before anyone

else, it seems, there is )ropical #ut #amburger. And hamburger it is, indeed the

best it could ever be. 'ut that was long ago. *ow, )ropical is =ust a vestige of its

mailto:[email protected]





former self. veryone suspects that their hamburger is where $ollibeeLs came from

" )hey almost have the same taste. )heir fried chicken is also =ust like $ollibeeLs,

but this time it was )ropical who copied it. )ropical has other food selections, like

'istek a local version of beef steak er strips and other sandwiches. #owever, the

place is not world class. (t is not as clean nor as well kempt as ;cDonaldLs or

$ollibee. And they have a very poor image. Although food is good, you wouldnLt

want to be seen there.

B. 5UALITY OF SER'ICETa1$e 3;

5(a$it- %, Ser*i!e

C%"etit%rs Des!riti%n;ax>s operates casual

dining restaurants. (t

specializes in chicken.

)hey also offer variety of

foods.

erye operates casual

dining restaurant. (t is a

ilipino inspired

restaurant although the

ambience is not that

ilipino style. )hey offer



variety of foods.

'acolod Chicken (nasal

operates casual dining

restaurant. (t specializes in

chicken inasal. )hey offer

variety of foods.

Uamameshi operates

casual dining restaurant. (t

specializes on $apanesecuisine, the ambience and

the overall characteristic is

$apanese inspired.

)ropical #ut operates

casual dining restaurant.

)he price is moderate.

)hey offer variety of

foods.

Coconut #ouse operates

casual dining restaurant.)hey offer variety of

foods with coconut as

their every dish>s

ingredient.

C. PROMOTIONAL ACTI'ITIESTa1$e 3

Pro%otional Actiities

Mas Ser-e Tr%i!a$ H(t C%!%n(tH%(se

Ka"a"es#i

Tara($in )arpaulin )arpaulin )arpaulin )arpaulin

Bi$$1%ar) acebook 'illboard acebook acebook



age age age

Fa!e1%%k

Page

lyers acebook

age

lyers lyers

T'Ra)i%C%""er!ia$

&ebsite )F7%adio

Commercial

&ebsite &ebsite

e1site &ebsite

F$-ers lyers

'I. PROPOSED MARKETING PROGRAM

A. Des!riti%n %, Pr%%se) B(siness+arudiso0 is committed to provide high !uality of service and delightful

foods for the satisfaction of the customers. ayment will be on a cash basis.

B. Des!riti%n %, t#e Target Market2. G/G%A#(C Kocation 1 <uezon City ;emorial Circle

Climate 1 Dry

%egion 1 *C%

City 1 <uezon City

Density of the Area 1 -rban

4. D;/G%A#(C Age 1 29"?9

Gender 1 ;ale and emale



C. PROPOSED PRICESTa1$e 3:

)enu prices

D. PROPOSED PROMOTIONAL ACTI'ITIESFig(re 29Tarpaulin



)he business will use tarpaulin as one form of advertisement placed in

front of the restaurant and also wherever possible around the <uezon City

;emorial circle. )he tarpaulin contains important business information. )here

will be two 4 tarpaulins to be produced that will lasts for six ? months.

)o compute for the cost1

*umber of pieces x -nit rice x *umber of times per year H Cost

4 x 68: x 4Hhp2,9::.::

ource1 Colored antasy rinting, ;alabon Citi !uare

Fig(re 27

lyers



igure 29 shows the flyers of arudiso. )he flyers contain important business

information specially the menu. )he flyers will be distributed within the vicinity

of <uezon City ;emorial Circle and outside the area. )he business will produced

and distribute 4:: flyers weekly for one 2 year.

)o compute for the cost1 *o. of pieces x -nit price x *o. of times per month

4:: x :.48 x 6 H hp4::.::

ource1 Colored antasy rinting, ;alabon Citi !uareFig(re 2<

ace&oo0 Page



igure 2B displays the facebook page of arudiso. All the services and

dishes will be posted there so that everyone will be able to be updated. )he

business is also open for suggestions and feedbacks, in this way they can easily

get in touch to the management for the betterment of the business. All the events

and activities will also be posted in the facebook page for the customers to be

prepared, also all the promos and games.

'II. PRO4ECTED SALESTa1$e 3:

Pro*ected Annual 'ales



Year Pr%?e!te) Ann(a$ Sa$es4:2 hp98,58:,58

4:29 hp2:4,64:,68:

4:2B hp244,B:6,86:

4:4: hp26,698,669

4:42 hp2?,B94,85.?

)able 48 shows the pro=ected annual sales of arudiso for the next next five

years. )o get the pro=ected annual sales for 4:2, we used the formula average

sales per week x operating days. )he sales increase by 4:O annually. )he increase

in sales is based on the average market.

'III. SOT ANALYSIS)he company will get a clear picture of what it has and what it lacks,

what to expect and what not to expect. )his leads to a very powerful tool in

marketing Diola, 4::B.

STRENGHT• Accessibility because it is near residential and business establishment.

• -ni!ue concept, it is new in the market.

• )he business is so environmental friendly, it brings back the time when

innocence exist.

• )he foods are healthier.

• ;oderate price because it is a casual dining restaurant.

• )he place is so stress reliever.

EAKNESS



• (t is new in the market.

• )he maintenance of the butterfly due to their short life span.

•

;aintenance and taking care of the plants.

OPPORTUNITY

• As the population increases the demand also increases.

• )he Customers craving for new taste as well as for new.

• +arudiso0 will introduce a casual dining with an affordable price as

compare to the competitors.

THREATS• mergence of new competitors.

• xisting competitors.

• Consumers can change their taste and preferences very !uickly.



SUMMARY OF MARKETING ASPECT

)his aspect presents the five year demand and supply analysis of the proposed

business. )he proposed business will be engage in a restaurant business. (t also

discussed the different promotional activities of the business such as tarpaulins,

stickers, flyers, facebook page, and website.

)he ;arketing aspect also presents the competitive position of the business. (t

shows the competitor>s prices on their products and their promotional activities.

)his aspect also shown the pro=ected sales for the next five years.

Also, the trength, &eaknesses, /pportunities and )hreats were discussed in

this aspect.

feasibility study for graduating student

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