FILIPINO RESTAURANT

I Proposed Name:
Rise and Daze Filipino Restaurant

Address: Tawala Panglao, Bohol

Owners:

Analor D. Cagol

Can-omay Antequera Bohol

09484491661

Yoshemine Calimutan
Taloto District, Tagbilaran City, Bohol

09465606068

Rachel Ann Baguinon

Tiptip District Tagbilaran City, Bohol

09304888382

Abigail Batistis

Leboron , Catigbian, Bohol

09103770023

Vincent Dabalos

Maribojoc, Bohol

09092141894

Rima Villaver

Loon, Bohol

09504641920

Date prepared:

October 1, 2016

II. EXECUTIVE SUMMARY

 Rise and daze Filipino Restaurant is a 50- seat restaurant. Rise and Daze is one
of unique establishment because of its particular concept, meaning, it is a flexible
kind of business which operates as a restaurant. This establishment is a one story
building that will feature approximately 100 square meter .The restaurant is focused
on the local’s pride food that is abundantly available in town.
The restaurant will be located in overlooking the ocean view along the beach line
of Alona Beach in Tawala, Panglao Island Bohol. The outlook for the future Tawala
is promising since International Airport will be developed this coming 2020.
The venture requires Php 6 million for start-up funding, of which the owners will
contribute Php 1 million as paid in capital. Start-up funds will be utilized to pay all the
general and administrative costs. The money will be used for the 6 months operating
the establishment and buying all the utensils that will be used in the business. This
establishment is owned by the six persons who are friends since they were in
college and has the same degree of courses.
The restaurant will feature a local Filipino theme dining room décor. It will be the
perfect place to stop and dine in to bite and drink. The menu will be inspired from the
local Filipino food and appeal to customer who loves “Lutong Pinoy”.

III COMPANY OVERVIEW

GOALS:

 To gain profit
 To meet the expectation of the customers and keeping them in coming
back
 To provide good services and affordable prices
 To provide the best employee compensation and benefits

OBJECTIVE:

 To secure start-up financing for establishing a long- term restaurant for

a first timer
 To expand local restaurant food in Panglao.
 To reach through neighboring towns and expand our product.
 Achieve return on our investment in the next within two years.
KEYS TO SUCCESS:

 Controlling cost at all times(Food cost, energy cost, labor cost)

 Good service to customer
 Treat customer like one family
 The restaurant will stand out from the other restaurant in the area.

IV PRODUCT & SERVICES

Rize and Daze Filipino Restaurant provide a good quality of foods with a cheap
and affordable price.
The restaurant is offering Filipino foods. Most of its unusual which the business
was named Filipino food.
The restaurant offers Filipino food such as:

Lechon kawali Humba

Php 45.00 Php 33.00

Bam-I pansit Pork sinigang

Php 15.00 Php 31.00

Pinakbet Adobong manok

Php 20.00 Php 34.00

Biko Bibingka especial

Php 20.00 Php 24.00

Maruya Suman moron

Php 18.00 Php 23.00

Champorado
Php 12.00

The restaurant offer beverages such as:

Coke 1.5 Cook canned

Php 45.00 Php 35.00

Sprite 1.5 Sprite canned

Php 45.00 Php 35.00

Royal 1.5 Royal canned

Php 45.00 Php 35.00

Mountain dew canned Mango shake

 Php 35.00 Php 66.00

Dalandan juice Apple juice

Php 25.00 Php 25.00

Our Promises to our valued customer:

 To ensure that the customers are feel welcome.
 To provide perfect delicious refreshments and excellent reliable services
 To ensure that the customer will enjoy having quality time together and
are fully satisfied.
V .MARKETING PLAN

The dominant target market for Rise and Daze Filipino Restaurant is a regular
stream of local residents and tourist along the beach of Alona. Personal and
expedient customer service at a competitive price is the key to maintaining the local
market share of this target market.
MARKETING GOALS:
 The Filipino food restaurant aims to have a high revenue after two years of
operation
 In the next Five years we can have another branch to other part of the
Philippines.
STRATEGIC GOALS:
 Be the top Filipino restaurant in Bohol

TACTIC GOALS
 Create Facebook page to expand our marketing advertising
 Create songs and jiggle through radio
 Implement suggestion book that customer are free to comment and suggest for
the improvement of our product.
 Provide brochure

V.A MARKET DESCRIPTION

The Filipino food restaurant caters to all people either men or women, young or adult,
and even senior citizen, Filipino or foreign customers as long as they are willing to dine
in our restaurant.

V.B MARKETING STRATEGY

PRODUCT

The restaurant focused on Filipino foods wherein there are abundantly available in the
location. The restaurant offers very delicious and affordable foods such as:

Lechon kawali, humba, Bam-I, Pork sinigang, Pinakbet, Adobong manok, biko,
maruya, suman moron, bibingka and many other.

The restaurant also serve traditional Filipino food, the champorado.

It’s very attractive to the customers since it is very affordable one of a kind of dish.
PRICE
The Rise and Daze Filipino Restaurant will be similar to the competitors initially and
management may consider lower drinks initially to attract initial patrons and the menu
items are moderately priced.

LECHON KAWALI Yield:6 pack

Ingredients Quantity Purchase Unit price Cost

price
Pork liempo 1500g 180.00/1000g 0.18/1g 270
Garlic 4 cloves 14.50/100g 0.145/1g 0.56
Peppercorns 1 tsp(5g) 12.50.00/100g 0.015/1g 0.08
Salt 2tbsp(10g) 10.50.00/100g 0.105/1g 2.1
Water for
boiling
Oil for frying 5ml 154.00/1000ml 0.154/1ml 0.77
Soy sauce 2tbsp(10g) 28.00/500ml 0.056/1ml 0.112
Vinegar 2tbsp(10g) 26.50/500ml 0.053/1ml 0.106
Chili pepper
(optional)
Total recipe 273.728
cost
Cost per 45.62
serving
PINAKBET YIELD:6Pack

INGREDIENTS Quantity Purchase Unit price Cost

price
Pork 500g 185.00/1000kg 0.185 92.50
Vegetable oil 2tbsp(20g) 42/500ml 0.084 1.68
Garlic 3cloves 14.00/100g 0.14 0.42
Onion 1pcs 8.00/25g 0.32 0.32
Tomatoes 2 47/100g 0.47 0.94
Squash ½kg(500g) 25/1000g 0.025 12.50
Okra 100g 65/1000g 0.065 6.5
Yard long 100g 16.66/500g 0.032 3.2
Eggplant 3pcs 100/500g 0.2 0.6
Ampalaya 2pcs 45/500g 0.09 0.18
Water
Salted shrimp 2 tbsp(10g) 140/350ml 0.4 4
paste
Total recipe 122.84
cost
Cost per 20.47
serving

BAM-I yield;5 pack

Ingredients Quantity Purchase Unit price Cost
price
Chicken 500kg 138.00/1000kg 0.138 69
Black wooder 2cup 75/500g 0.15 0.3
mushroom
Sotanghon 8oz 68/1000g 0.068 5.44
noodles
Canola oil 2tbsp 10/100ml 0.1 0.2
Garlic 3 cloves 200.00/1000g 0.2 0.6
Onions 1pcs 150.00/1000g 0.15 0.15
Patis to taste Optional 24.50
Canton noodles 2 pack 8.50/55g 0.154 0.308
Total recipe cost 75.998
Total cost per 15.19
serving
ADOBONG MANOK yield:6 pack

Ingredients Quantity Purchase Unit price Cost

price
Chicken 1000g 200.00/1000g 0.2 200
Vinegar 1 cup 26.50/500ml 0.053 0.53
Soy sauce 3 tbsp(15g) 4.00/100ml 0.04 0.6
Garlic 2 tbsp(10g) 200/1000g 0.2 2
Bayleaf 2pcs 45/500g 0.09 1.8
Peppercorns 1 tsp(5g) 12/25g 0.48 0.48
Oil 2 tbsp(10g) 10.00/100ml 0.1 1
Total recipe 206.41
cost
Total cost per 34.40
serving

PORK SINIGANG yield:5 pack

Ingredients Quantity Purchase Unit price Cost

price
Pork liempo 1 kg(1000g) 150.00/1000g 0.15 150
Water 2L 25/1000ml 0.25 0.5
3pcs 47/1000g 0.047 0.141
Tomatoes
Onion 1pcs 150/1000g 0.15 0.15
Siling panigang 3pcs 45/100g 0.45 1.35
Small radish 2 pcs 12.50/50g 0.25 0.25
Large eggplant 3pcs 100.00/1000g 0.1 0.3
Okra 8 pcs 65.00/1000g 0.065 0.52
Sitaw 4pcs 50/1000g 0.05 0.2
Maggi magic 3 tsp 33.60/500g 0.07 0.21
sarap
Kangkong 2 bundle 20.00/1000g 0.02 0.04
leaves
Total recipe 153.661
cost
Total cost per 30.75
serving
HUMBA yield:3 pack

Ingredients Quantity Purchase Unit price Cost

price
Pork 500g 185.00/1000g 0.185 92.50
Water 1 cup
Garlic 3 cloves 200/1000g 0.2 0.6
Vinegar 1 cup 26.50/500ml 0.53 0.53
Brown sugar 2 cup 40.00/1000g 0.04 0.08
Soy sauce 1cup 76.60/1000ml 0.076 0.076
Bay leaf 2pcs 45/200g 0.225 0.45
Peppercorns 1 tsp(5g) 12.50/25g 0.5 2.5
Oil 1 tsp(5g) 10.00/100ml 0.1 0.5
Salt to taste
Potatoes 3pcs 110.00/1000g 0.11 0.33
Boiled eggs
(optional)
Total recipe 98.97
cost
Total cost per 32.99
serving

BIKO yield: 5 pack

INGREDIENTS QUANTITY PURCHASE UNIT PRICE COST

PRICE
Glutinous rice 1kl 60.00/1000g 0.06 60
Coconut oil 3cup 50/1000ml 0.05 36
Coconut milk 3cup 50/1000ml 0.05 36
Water 5c
Dark brown 1kl 40.00/1kl 0.04 40
sugar
Latik 5c
Total recipe
cost
Total cost per 20.00
serving
MARUYA (Banana fritters) yield: 10 pack

Ingredients Quantity Purchase Unit price Cost

price
Flour 3 cup(240g) 56/1000g 0.056 40.32
Baking powder 4 tsp(20g) 15/500g 0.03 0.6
Salt 1 tsp(5g) 14/100g 0.14 0.7
Egg 3 pcs 32/1000g 0.032 0.032
Milk 2cup(240ml) 88/1000ml 0.088 42.24
Ripe Saba 500g 120/1000g 0.12 60
Oil 2 cups(240ml) 38.00/1000ml 0.038 18.24
Sugar 2 cups(240g) 48.00/1000g 0.048 23.04
Total recipe 185.46
cost
Total cost per 18.54
serving

BIBINGKA ESPESYAL yield:6pack

Ingredients Quantity Purchase Unit price Cost

price
All-purpose 2c 56/1000g 0.056 26.88
flour
Baking powder 2tsp(10g) 34/500g 0.068 0.68
Salt 1tsp(5g) 15/100g 0.15 0.75
Eggs 3 18/
Sugar 2c 48/1000g 0.048 23.04
Coconut milk 1c 50/500ml 0.1 24
Cheese 1c 48/530g 0.090 21.73
Butter 2tbsp(20g) 27/250g 0.108 2.16
Grated fresh 1c 56/500g 0.112 26.88
coconut
Total recipe 147.12
cost
Total cost per 24.52
serving
Suman moron yield:5pack

Ingredients Quantity Purchase Unit price Cost

price
Glutinous rice 2cup 60.00/1000g 0.06 28.8
Ordinary rice 2c 40./1kl 0.04 19.2
Coconut milk 3c 25.00/500ml 0.05 36
Sugar 2c 40.00/1kl 0.04 19.2
Cocoa 1c 13./250g 0.052 12.48
Total recipe 115.68
cost
Total cost per 23.13
serving

CHAMPORADO yield: 5pack

INGREDIENTS QUANTITY PURCHASE UNIT PRICE COST

PRICE
Glutinous rice 2c 60.00/1kl 0.06 28.8
Water 3c
Cocoa powder 100g 13.50/250g 0.056 5.6
Brown sugar 1c 40.00/1kl 0.04 9.6
Milk 1c 38.00/500g 0.076 18.24
Total recipe 62.24
cost
Cost per 12.44
serving
MANGO SHAKE: yield 2 pack

Ingredients Quantity Purchase Unit price Cost

price
Large ripe 500g 120/1000g/ 0.12 60
mango
Milk 2 cup 38/500ml 0.076 36.48
Sugar 2 tbsp(20g) 20.00/500g 0.04 0.8
Ice cubes 10cubes 35.00/1000g 0.35 35
Total recipe 132.28
cost
Cost per 66.14
serving
DISCOUNTS

The Filipino restaurant offer discounts during lean season, such as having free drinks
such as 1.5 liter of coke for every order worth 1000php. There are also discounts to
group of lovers during Valentine’s Day for every order 1000php. And of course we give
discount to senior citizen that order 5-8 dishes.

PLACE

The restaurant is located in tawala panglao Bohol. It is very advantage to the business
since the international airport is soon to rise at the same location.

PROMOTION

The management promotes the business through outdoor and media advertising. It is
very helpful to the business to encourage guest to dine in. The business offers standard
quality of service that make the guest satisfied the products through “WORD OF
MOUTH.”

ADVERTISING STRATEGY

The best way to reach the potential customers is to develop an intense advertising
campaign promoting our business. It helps a lot in the business. Advertising campaign
is very important to attract customers. They do have brochures to encourage customers
to dine in at restaurant.

They also have radio advertisement, so the people that who are away from the
location will also know about the said restaurant that offered affordable price.

RADIO ADVERTISEMENT SCRIPT:

Are you looking for an affordable Filipino foods? What are you waiting for, COME and DINE IN
AT “RISE AND DAZE FILIPINO RESTAURANT”. A restaurant offering a variety of affordable foods
and traditional drinks that you can feel delightful experience that you can’t forget. So come and
let’s be like one family, only at rise and daze restaurant. For inquiries please call our mobile #
09123455678. Thank you!

V.C TARGET MARKET

The target market of this business is foreigners and tourist that visits the place.
MARKETING CALENDAR:

ADVERTISING Start DATE End date Budget

Ad design 10/1/16 10/30/16 1,500.00
Radio recording 12/1/16 12/28/16 2,000.00
WEB
DEVELOPMENT
Website design 1/1/17 1/10/17 2,000.00
Facebook page 1/11/17 2/12/17 3,000.00
Template design 3/1/17 3/30/17 3,000.00
TOTAL 11,500
BUDGET

V. D MARKET SEGMENTATION/MARKET DEMOGRAPHIC

1.4

3.2

8.2

Tourist Middle class Local filipino

 Tourist class is the blue –they will usually stop and dine in and become the
regular customer.
 Middle class in the red - tourist and foreigners dine in the restaurant when
they arrive in the area.
 Local Filipino in the green color - Filipino travelers stop and dine usually
during ber months when local Filipino arrive from abroad.
V.E COMPETITIVE ANALYSIS

The restaurant will be the first Filipino restaurant established in the area so there are no
direct competitors that is considered.

Alona Beach is a wonderful place for leisure. Many tourist drop by the Island annually
and by that they need a comfy place where they can eat. Rise and Daze is very
competitive among its competitors because it has its own design a very unique among
others that when you see its logo, you will surely be eager to enter and try its delicious
Filipino food which offers affordable prices to customers. Our staff is very hospitable
and well-trained when it comes to serving services for our customer and that is also one
of our assurance that we, the Rise and Daze Filipino Restaurant very competitive
among others.

VI. ORGANIZATIONAL PLAN

VI.A Management Team

Yoshemine Calimutan, Rachel Ann Baguinon and Abigail Batistis are graduated
Bachelor in Science in Tourism Management but has experienced as receptionist and
has also ideas about sales and marketing. Analor Cagol, Dabalos Vincent and Rima
Villaber are graduated of Bachelor in Science in Hotel and Restaurant Management and
has experienced and ideas about foods and drinks which can be offer to people for
them to taste and indulge.

VI.B Organizational Chart

 RISE ‘N DAZE
Filipino Restaurant
ORGANIZATIONAL CHART

GENERAL MANAGER

F&B MANAGER

CHEF WAITER ACCOUNTING CASHIER MAINTENANC SECURIT

CLERK ESTAFF

ASSISTAN DISHWASHE
VI.CT CHEF
JOB DESCRIPTION
R/BUSSER INVENTORY

CLERK
General Manager - responsible for overseeing all administrative functions in your
business.

F&B Manager - forecasts, plans and controls the ordering of food and beverages
(drinks) for a hospitality property. He also manages the finances related to the whole
process of purchasing food and drink for the hotel premises. “Purchasing” includes
sourcing, ordering and transporting of F&B.

Chef - responsible for overseeing the operation of a kitchen. They coordinate the work
of sous chefs and other cooks, who prepare most of the meals. ... In the absence of the
head chef, sous chefs run the kitchen.

Assistant chef- works under the direct supervision of an Executive Chef or Sous
Chef. Assistants Cooks work in restaurants, cafes, kitchens, and hotels.

Waiter- Take orders and serve food and beverages to patrons at tables in dining
establishment. Check with customers to ensure that they are enjoying their meals and
take action to correct any problems.

Cashier- take money in the form of cash, check, or credit card from patrons in
exchange for food or services. Scans items, provides change, balances drawer, and
processes card transactions.

Accounting clerk- Perform accounting and clerical functions to support supervisors.

Record business transactions and key daily worksheets to the general ledger system.
Input type vouchers, invoices, checks, account statements, reports, and other records.
Work with adding machines, calculators, databases and bank accounts.

Maintenance staff- Repairs and maintains physical structure, equipment’s and

grounds of the facility.

Security staff- Patrol industrial and commercial premises to prevent and detect signs
of intrusion and ensure security of doors, windows, and gates. Answer alarms and
investigate disturbances. Monitor and authorize entrance and departure of employees,
visitors, and other persons to guard against theft and maintain security of premises.

Dishwasher/busboy-to provide customers with the best service possible by

maintaining the dining room and properly washing and restocking dishes.

Inventory clerk- responsible for managing incoming and outgoing supplies and
products within a business.
LAYOUT

VI.D Operating Plan

VI.E Suppliers
We had a contract between our suppliers of the products that we are selling from food
and beverage that we used in making our goods relatable. We will purchased our all
equipments in any malls in Bohol.
 VI. F. Materials
Restaurant EQUIPMENTS

 Deep-fryer php 10,000.00

 5 Wok php 1080.00
 Refregirator php 25,000.00
 Sauté pans php 128,880.00
 Stock/soup pots php 9,936.00
 100 Glasswares php 5000.00
 50 plates php 5000.00
 60 spoon php 325.00
 60 pork php 325.00
 5Tongs php 825.00
 Ladles php 2500.00
 3Chef’s knives php 1350.00
 Knifes php 560.00
 Whisks php 456.00
 Fire extinguisher php 5,299.00

Furniture &fixture

 Cabinet php 7000.00

 Tables php 7,990.00
 Chairs php 160,000.00
VI.G. WORKFLOW

VII.I FINANCIAL PLAN

Summary of Financial Needs

The owners have provided the company with sufficient start-up capital of the
purposes for restaurant in Alona Beach, Tawala, Panglao , Bohol. Each of the
owner’s will contribute an amount for the capital of the business. This business
plan assumes that the company will see the net worth doubling in 2 years.
VII. SCHEDULE

RESTAURANT WORKING SCHEDULE

Name of M T W TH F SAT SUN

employee
Manager O N C A L L
Chef 10am- 10am- 6pm- 6pm- 6pm- 10am- 10am-
6pm 6pm 2am 2am 2am 6pm 6pm
Assistant 6pm- 6pm- 10am- 10am- 10am- 6pm- 6pm-
Chef 2am 2am 6pm 6pm 6pm 2am 2am
F&B 10am- Off 10am- 10am- Off 10am- 10am-
manager 10pm 10pm 10pm 10pm 10pm
Dishwasher 10am- 10am- 6pm- 6pm- 6pm- 10am- 10am-
1 6pm 6pm 2am 2am 2am 6pm 6pm
Dishwasher 6pm- 6pm- 10am- 10am- 10am- 6pm- 6pm-
2 2am 2am 6pm 6pm 6pm 2am 2am
Waiter1 10am- 10am- 10am- 6pm- 6pm- Off 10am-
6pm 6pm 6pm 2am 2am 6pm
Waiter2 10am- 10am- 10am- 6pm- 10am- Off 10am-
6pm 6pm 6pm 2am 6pm 6pm
Waiter3 6pm- 6pm- 6pm- 10am- Off 6pm- 6pm-
2am 2am 2am 6pm 2am 2am
Waiter4 6pm- 6pm- 6pm- 10am- Off 10am- 6pm-
2am 2am 2am 6pm 6pm 2am
Cashier1 10am- 10am- 10am- 6pm- 6pm- 6pm- 6pm-
6pm 6pm 6pm 2am 2am 2am 2am
Cashier2 6pm- 6pm- 6pm- 10am- 10am- 10am- 10am-
2am 2am 2am 6pm 6pm 6pm 6pm
Inventory 6pm- 6pm- 10am- 10am- 10am- 6pm- 6pm-
clerk 2am 2am 6pm 6pm 6pm 2am 2am
Acc. Clerk 10am- 10am- Off 10am- 10am- 6pm- 6pm-
6pm 6pm 6pm 6pm 2am 2am
Maintenance 10am- Off 10am- 6pm- 6pm- Off 10am-
Clerk1 6pm 6pm 2am 2am 6pm
Maintenance 6pm- 6pm- Off 10am- 6pm- 6pm- Off
clerk 2 2am 2am 6pm 2am 2am
Maintenance Off 10am- 10am- 10am- 10am- 10am- 6pm-
clerk 3 6pm 6pm 6pm 6pm 6pm 2am
Security 1 10am- 10am- 10am- 6pm- 6pm- 6pm- 10am-
6pm 6pm 6pm 2am 2am 2am 6pm
Security 2 6pm- 6pm- 6pm- 10pm- 10am- 10am- 6pm-
 2am 2am 2am 6pm 6pm 6pm 2am

RESTAURANT SALARIES AND WAGES

Name of No. of hours Rate/hour No. of day’s Salary/week Salary/month
employee work

Manager 8 50 6 2400 9600

Chef 8 37.50 7 262.50 1050
Assistant chef 8 37.50 7 262.50 1050
Waiter 1 8 31.25 6 187.50 750
Waiter 2 8 31.25 6 187.50 750
Waiter 3 8 31.25 6 187.50 750
Waiter 4 8 31.25 6 187.50 750
Dishwasher 1 8 31.25 7 218.75 875
Dishwasher 2 8 31.25 7 218.75 875
Cashier 1 8 32.50 7 227.50 910
Cashier 2 8 32.50 7 227.50 910
Inventory clerk 8 32.50 7 227.50 910
Accounting 8 35 6 210 840
clerk
Maintenance 8 31.25 5 187.50 750
1
Maintenance 2 8 31.25 5 187.50 750
Maintenance 3 8 31.25 6 187.50 750
Security 1 8 27.50 6 165 660
Security 2 8 27.50 6 165 660
VII.FINANCIAL PLAN

RISE AND DAZE FILIPINO RESTAURANT

INCOME STATEMENT

DECEMBER 2016

GROSS REVENUE
Food and beverage sales Php 5,805,300.00

TOTAL

EXPENSES

PRE-OPERATING EXPENSES:

Land and building (100 sq.mtr.2500/sq.mtr) php 250,000.00

Materials and equipment php 79,321.00

Furniture and fixtures php174, 990.00

Contractor php144, 000.00

Labor cost php 194,400.00

OPERATING EXPENSES:

Cost of sales-food and beverage Php 3,866,329.00

Salaries php 23,590.00

Utilities php100,000.00

Advertising expense php11,500.00

Taxes, permits and licenses php15,000.00

Supplies php30,000.00
TOTAL php 10,692,530.00

IX. APPENDIX

SALES FORECAST

MONTH NO.OF COVER(50) AVERAGE CHECK SALES IN PHP

January (31) 1550 250 387500

February (28) 1400 250 385000

March (31) 1550 200 356500

April(30) 2250 375 551250

May(31) 3100 375 775000

June(30) 1500 250 300000

July(31) 780 250 163800

August(31) 2250 225 506250

September(30) 1500 333 337500

October(31) 2250 250 562500

November(30) 2000 375 550000

December(31) 3100 375 930000

TOTAL 23230 3,283 5,805,300.00