Taste of festivals

“Come and taste the

culture that can be
found in its Festivals”

DELA TORRE, Jonald

MANALESE, Marvin
MEJIA, Paul Bryan
VALENCIA, James Carlo
,
 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 1
Facilities Planning and Design

Executive Summary

Festival is an event ordinarily celebrated by a community and centering on some

characteristics of that community and its culture. It is often mark as a local or national

holiday. Food is such a vital resource that many festivals are associated with the lives and

history of Filipinos. Celebrations offer a sense of belonging for social and geographical

groups. Thus, we came up with incorporating festivals into a restaurant – it’s sort of like

opening a pop up restaurant, but one that pops up smack dab in the middle of the of a

crowd.

The chosen festivals are Panagbenga, Santacruzan, Kadayawan and Masskara

festival. The restaurant will be having a four season which correlates with the current

featured festivals. This allows us to connect with customers who have already been to

that specific originating region of participating festival and potentially reach new

customers. A four quarter division in a year of food items and design will be observed in

our restaurant. Each season or festival will highlight its specific dishes, theme and

culture.

Taste of festivals will be leasing an area located in Diamond, Balibago Angeles

City. The site was previously leased as a traditional restaurant. Although the location was

previously utilized as a restaurant, the establishment will be refurbish and recondition. It

won’t be a drastic change however the majority of the furniture, fixtures, ceiling and

walls need to be reconstructed or replace. The Taste of festival will be moderately 72 seat

restaurant. Sales projection assume 288 customers per day resulting in daily sales of ₱119

400.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 2
Facilities Planning and Design

Concept Description

Product

The idea of the food festival is primarily to re-integrate value back into Filipino’s

food traditions and food culture. Through such, communities or our potential customers

can relish the food of our regions without proceeding to its originating place. Taste of

festival products varies on the current featured festival. Each originating region will

highlight its distinct specialties and food that we all know and love. Menu items are still

subject to change or revisions; if the ingredients are not commercially available.

A detailed description of each food will be displayed in front of the buffet setup;

to anticipate client’s curiosity and sensitivity in food. Moreover, we aim to provide

indescribably delicious dishes; enticing proper execution and orchestrate of all the food

and beverages displayed in the buffet table. The menus are as follows:

Panagbenga Festival (January to March)

 Bulalo Steak Sage

 Longganisa, Dipasupil
 Patatim
 Pinikpikan
 Kini-ing
 Grilled Squid
 Strawberry Shortcake
 Ube cake

Santacruzan (April to June)

 Seafood Bicol Express

 Kinunot
 Laing
 Tilmok

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 3
Facilities Planning and Design

 Managat
 Talaba
 Puto bukayo
 Linubak

Kadayawan Festival (July to September)

 Pasayan
 Kinhason
 Imbaw
 Guso
 Inato
 Sinugbang
 Durian Pie
 Binignit

Masskara Festival (October to December)

 Lumpiang Bacolod
 Inasal
 Uga
 Cansi Steak
 Alimango
 Sate babe
 Ensaymada
 Half-moon cakes

Service

The great affinity for eating in the Philippines, along with the varied produce

abounding in each region, conveys that we Filipinos love food and popular in renowned

hospitality, means that any visitor is in for a memorable feast. Hence, we came up with a

buffet type of service with no left overs policy; providing warm and friendly service

expected from a Filipino family hospitability.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 4
Facilities Planning and Design

A designated staff near the entrance will keep track of reservation and customers.

Unlike any other buffet restaurant, Taste of festivals will be having two operating hours.

Lunch will be at 10am to 2pm and dinner will be 5pm to 9pm. This is ideal to facilitate

the operation and fully prepare our individuals for the next round of guest. An attitude of

gratitude and Filipino hospitability will be implemented to construct connection to our

valued customers, employees and vendor. Implementing and aiming regular customers to

come back more often and recommending our restaurant to other potential customer.

Design/Décor

The beginning concept of the propose structure is a stilt type building. Similar to

Filipino native houses. The structural design will feature the current season or festival.

Panagbenga, Santacruzan, Kadayawan and Masskara festival has one thing in common;

which is they are colorful. The vibrant colors will be balance between a welcoming and

inviting theme.

An interchangeable painted hardiflex will be used to change the walls of the

restaurant and paintings of native people of originating region of festival. This will ease

the preparation and cost efficient in switching into a new season or festival. The décor

will also highlight wood accented tables with pink (Panagbenga), skyblue (Santacruzan),

orange (Kadayawan) and red (Masskara) table cloths. Dinner style tables will be

surrounded by wooden chairs with comfortable seating cushion. The planning also take

consideration of Filipino trademark being hospitable to guest, thus the said building

adopted the openness when it comes to dining. We also take consideration of the

following:

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 5
Facilities Planning and Design

Panagbenga

 Artificial flowers

Santacruzan

 Flowers and arcs

Kadayawan

 Colorful hats/Head dresses

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 6
Facilities Planning and Design

Masskara

 Masks and spears

Uniqueness

 Customers will have an option to wear a head dress according to the current

theme festival.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 7
Facilities Planning and Design

 Four season festivals and interchangeable theme.

 Small museum that customers can dress up and take pictures.

 Small photo booth for customers.

 Small souvenir shop for each participating festivals.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 8
Facilities Planning and Design

Site Analysis

Market Feasibility

Potential Customer

We realize the success of Taste of Festivals will have to be achieved by doing

more than serving great food and providing friendly service. We will utilize different

kind marketing strategies to build customer traffic. We’ll continually strive to win more

customers by being proactive rather than reactive in our marketing efforts and stay

current with the trends of the current originating place of the choses festivals.

The target customers are from Angeles, Balibago and Mabalacat; the employees

of nearby companies, college students, travellers, tourist or foreign and local people.

Taste of festivals is located along the highway, which is accessible to our potential target

customers.

Trade Area, Location and Competition

The propose location is Diamond Balibago, Angeles City Pampanga. It is ideal

location since Diamond is the center of trade, business and close to our target customers
in Angeles City.

Taste of Festivals

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 9
Facilities Planning and Design

Financial Feasibility

Our projected guest per day is 288 (based on 72 seating capacity multiply by 4

seat turnover). The guest would spend around ₱450 for adults and ₱300 for kids (below 3

feet) as an average check. The projected income per day is ₱47 220. Our dining staff,

kitchen and managers would receive a minimum wage of ₱560 and above. The estimated

operating expense per day is ₱63 480.

Projected Income/Revenue per day TOTAL

Adult (200) 220 x 450 = ₱99 000 ₱99 000

Kids (40) 68 x 300 = ₱20 400 ₱20 400

₱119 400

Estimated Expense per day TOTAL

Food & Beverage 119 400 / 2 = ₱59 700 ₱59 700

Salary 560 x 7 = ₱4 480 ₱4 480

Other expense ₱8 000 ₱8 000

₱72 180

Estimated Net Income per day

Projected Income/Revenue ₱119 400
Estimated Expense ₱72 180
₱47 220

Process and Operations Workflow

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 10
Facilities Planning and Design

Guest will arrive Valet/Staff greets Reservation

the customer

YES NO

Check reservation Check available

table

Buffet table Staff will assist

Guest enjoys the
guest to its table
food

Guest will ask for Cashier will print Staff presents the
the bill the bill bill

Guest leaves Guest pays the bill

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 11
Facilities Planning and Design

The operation starts when the customer/guest arrive the vicinity of the

establishment. Staff will greet the customer and ask if they have reservation. If the guest

has a reservation, staff will assist the customer to their table. If the guest doesn’t have any

reservation, staff will look for the available table. Our staff will introduce the buffet table.

After consuming the food or beverages, guest will ask for the bill and then cashier will

print it and staff will present it to the guest. Lastly, guest will pay the bill and staff will

assist the customer while he/she leaves.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 12
Facilities Planning and Design

Required Equipment and Specification

Food Warmer –
generous capacity hold
large amounts of food in
the full size chafer and
making the foods warm
and safe.

Description: Stainless
steel, sturdy, can hold
larger capacity and ideal
for buffet.

Commercial exhaust
hoods – removes
airborne, combustion
products, fumes, heat,
smoke and steam from
the air by evacuation of
the air filtration.

Description: Stainless
steel, easy to install

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 MABALACAT CITY COLLEGE
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Facilities Planning and Design

Ranges – necessary in
commercial cooking
business.

Description - 6 burner
gas stoves, automatic
oven thermostat, single
glass oven door, gas
oven and electric plate.

Orbit fan – necessary in

commercial cooking
business.

Description – 16 inch
blade, stainless, 360
degrees oscillating fan
and heavy duty switch
control.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 14
Facilities Planning and Design

Cash register – POS

system

Description – with
professional software,
support menu import
and export by excel and
edit on your computer,
support Tax/GST
setting.

Work table – essential

in kitchen for preparing
foods.

Description – stainless
steel, sturdy, 48 x 24
size.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 15
Facilities Planning and Design

Kitchen aid
Refrigerator – needed
in stocking and cooling
ingredients.

Description – stainless
steel, 3 door type, 36
inch wide, small item
bins.

Window type AC – for

cooling the office room
and museum area.

Description – window
type and 1.5 horse
power.

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 MABALACAT CITY COLLEGE
Institute of Hospitality and Tourism Management 16
Facilities Planning and Design

Floor Plan and Layout of the Facilities

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