BUSINESS PLAN

_________________
Hospitality Management
ABSTRACT:

The hospitality industry is evolving brought by modernization that paved way in

transforming and unveiling new paradigms and extensive shifts regarding innovations and
technological advancements. There are numerous benefits people could possibly acquire from
this unprecedented leap, however, environmental degradations different became prevalent in
recent years because too much utilization of technological innovations.

Technologies have improved our lives, yet it is an undeniable fact of how it impacted the
physical environment that sustains us all, and unsustainability is often built centrally into this so
called progression of technologies. This motivated the proponents to deeply focus on
“SUSTAINABILITY” as one of the themes for their feasibility study, because it will help not
only the people to become healthy per se, but to answer the adverse effects of pollutions and
dramatic changes brought by the 4th industrial revolution. Operating in a way that protects,
preserves, or restores the natural environment, highlights social equity, improves the lives of
people and communities, and contributes to economic prosperity for shareholders and
stakeholders is what sustainability means for restaurants.

Chapter 1

Introduction

I. Concept/Theme

Green Zone offers unique blend of healthy and sustainable dishes at justifiable prices.
Our main target is the middle class that is why, the prices are really affordable to the customers.
Sustainability is the main concept wherein the restaurant will patronize more on green living by
underlining organic foods— freshly pick vegetables. The customers are free to pick whatever
leafy and fruit vegetables they want in a particular garden and cooked inside the restaurant. They
can also choose some types of meats such as beef, chicken and pork (whichever they prefer).
Implementing sustainable practices is not only a good opportunity for restaurants, but it is also
critical to the industry's long-term health and success. There is no such thing as a finish line
when it comes to sustainability. The goal is to continuously improve the restaurant’s practices
over time in order to reduce costs, build resiliency, and contribute to a better world for everyone.
Green Zone is devoted to acquiring the trust and regard of their clients, accomplices and
neighbors. By being mindful and doing the things that are useful and sustainable for the planet
and one another. Also, by just utilizing an eco-friendly products. We want to deliver excellent
service to our valued customers by giving them extraordinary atmosphere, advantageous area,
cordial client support, and high quality products.

II. Feasible Location

The 250 square foot restaurant will be located in Roma Norte, Enrile along the highway.
The restaurant is located in a major agricultural area, at Roma Norte Municipality of Enrile
Cagayan and along the national highway road.

Roma Norte has a population of over 1, 553 according to the 2015 census survey. The
residential population in the immediate area is comprised of a mixture of single family and
multi-family housing. The location is a farm base, the place undertakes its main agricultural
activity.

III. Name of the Establishment

 GREEN ZONE

Since the proponents have decided to highlight a restaurant that focuses on sustainability
to attain healthy living for its customers, the name of the establishment will be “Green Zone”,
the mere fact color green stands for nature, it is also the primordial shade when it comes to
sustainability- the reason why the proponents chose the word ‘Green’. And, the ‘ZONE’ pertains
to the area or vicinity to be set off, wherein people would stop by to eat, be entertained with the
natural landscape and views inside and outside of the restaurant and have some relaxation.

IV. Logo of the Establishment

 Green is the prime color of the logo because the main theme of the proposed
establishment is focusing on sustainability. Green is associated with growth and freshness and
some few characteristics. Green is most commonly associated with brands that promote healthy,
fresh, organic, or vegetarian lifestyles due to its connection to the environment. It's also the color
that's most often associated with good taste. The leaves at both sides encapsulate the connection
to the environment as this business is emphasizing fresh and healthy foods to be served to the
customers. The spoon and the fork at the center typifies the type of the business that the
proponents will be administering and that is a restaurant. The tagline “Sustainability is in our
Core” substantiates the main reason why this concept exists in the first place and that is to
underscore sustainability amidst the ever changing world of globalization.

V. Vision-Mission Statement

VISION STATEMENT

“To be recognized as one of the country’s restaurant premieres in underscoring healthy

ingredients and foods through sustainable practices; dedicated to provide healthier options to our
valued consumers.”

MISSION STATEMENT

As we venture our business to the local market;

 We are committed to continuous improvement of our operations to be able to

serve and meet our customer’s expectations;
 Emboldened by the core principles of sustainability, we are committed to deliver
clean and safe foods; and

 Offer customers a product at the most justifiable price for a healthier and happier
lifestyle.

VI. OBJECTIVES

Guided and strengthened with its motto “Sustainability is in our Core”, we will continue to

 Provide an Outstanding Patron Experience;

 Serving quality,affordable and healthy foods;
 Deliver one of a kind dishes while keeping the customers safe through practicing
proper hygiene;
  Establish customer brand loyalty.

VII. Form of Organization

The Green Zone is a business partnership, thus it is a business owned jointly by two or
more people. We chose this form of organization because it brings together a diverse group of
talented individuals who share managerial responsibilities as well as to it makes financing easier
because the partnership can draw on resources from a number of partners. In light with the
COVID 19, it is undeniably difficult to built business on your own, that is why the proponents
decided to chose partnership as a form of business to build stronger alliance in pursuit of gaining
profits while delivering quality products to the customers.

VIII. Ownership

PARTNERSHIP- two or more people share ownership of a single business. Partners divide
responsibility for management and liability, as well as the shares of profit or loss according to
their internal agreement. There is also equal shares with written agreements. The proponents
decided to push through with this type of ownership because of its ability to combine knowledge
and skills , using the strengths of each partner for better business decision-making and more
prominent accessibility of financing.

CHAPTER 2

I. Organizational Chart
 CEO

SECRETARY

Manager Manager

(Production) (Marketing)

CASHIER WAITER COOK DISHWASHER SECURITY JANITOR

GUARD

CHAPTER 3

I. Target Market
The Green Zone will have a broad target market. People of all ages, students, employees,
residents and even tourists who live anywhere are welcome . Our offered products is not a high
priced item, of course anyone who could avail on what we offer. They will enjoy our delicious
food and services that we offer in affordable prices. Our products will be appreciated by all
customers who will simply enjoy our restaurant and mini farm site/garden. Whether consumers
are looking for plain this establishment will be able to meet their needs. Green Zone will be
preferred by the customers because they will enjoy a calm and comfortable atmosphere
surrounded with greens. We make sure all customers will have a wonderful and exciting moment
in our restaurant and mini farm site because we are giving the satisfaction they want.

II. Market Segmentation

Demographic Segmentation

Our business will focus to everyone, and of course those potential customers who have
income. When it comes to age and gender, all are welcome, moreover, with regards to the
religion, despite that our business will also serve meats such as pork and Muslims are prohibited
to eat pork meats, they are still welcome since the business serves salads which are healthy and
organic.

Psychographic Segmentation

One of the core components of psychographic segmentation is the lifestyle, thus

customers who want to maintain their diet to keep them healthy by eating fresh and organic
foods is one of the target markets of Green Zone.

Geographic Segmentation

We are targeting locals especially those who live in nearby towns , hence with the use of
social media platforms, we can reach our more local audiences. Being aware of your customers’
location allows for all sorts of considerations when advertising to consumers.

Behavioral Segmentation

To know the spending, purchasing and browsing habits of our customers, we will make
surveys to determine the middle point regarding their respective habits, the factors that push
them to purchase our products and many more. With the use of social media platforms such as
facebook and instagram, it will be of great help for thee business to interact with the online
audiences, thus interaction of the brand will be clearly manifested and exercised. For instance,
we can distinguish between a first-time visitor and someone who’s already been on your site
multiple times but haven’t purchased. Based on this behavioral data, we can tailor our messaging
accordingly:

First time visitor: Hello, learn about our business and try our products and services!
Returning visitor: Join our loyalty program!
III. MARKETING STRATEGIES

The Green Zone will be located near the road, so it would be ideal for stop overs if you are a
traveller.

 SOCIAL MEDIA

Our establishment will advertise our offered products by using Social Media. With the
advent of social media platforms that paved way for us to be more connected, the proponents
decided to utilize these means to promote our business to other people especially those who are
living in Cagayan to try our products and services. We will use Facebook and Instagram app
since these two are the most preferred social media platforms used by people. Moreover, we will
also post if there are discounts or sales to be made as well as freebies especially during special
occasions such as anniversary. We will post videos and photos to promote our establishment.

 OFFLINE MARKETING
We will also use for promoting our restaurant through flyers and brochures and through
word of mouth. The information gave on them is proposed to have an effect on customer conduct
and draw in them to your administration or item. A flyer will be imprinted in an assortment of
shadings or additionally light since the ambiance of our business is calm and light. The primary
objective of this advancements is to make the buyer mindful of the items or products to be sold
by the business.

 RADIO
Radio broadcast as of now targets specific socio economics and market portions.
Subsequently by picking which station to communicate with, you can secure in your expected
clients and increment the recurrence of conveying your message. We will be using radio
advertising also to reach out more customers.

IV. PROMOTIONAL PLAN

January- 4+1 promo, where one person in a group of 5 gets a free meal. This is valid for dine-in
transaction during lunch or dinner.
February- Special day for couples Valentine’s day. Our set menu will include appetizer, main,
dessert and bottle of wine for only 599 good for 2 person only.
May- During hot summer, the Green Zone will offer buy 1 take 1 of our fresh fruit shake
minimum order of PHP 250.00
June 3 week- Grand Opening/Anniversary of the establishment, we will be giving coupons for
rd

our regular customer

August 1 week- Customers can get 10 % discount on dine in transaction, but the promo only
st

applies to the restaurant’s select.

September to November- for any transaction single receipt worth of Php. 2,500 customers will
automatically receive/get the free mug or tumbler.
December- We will offer buffet service for our special month Eat-All-You- Can worth of php.
800 per one person.
 CHAPTER 4

I. PRODUCTS

PRODUCT Description Price

Spring Vegetables with It is a special dish, pair the P 649.00

ultralean tenderloin and
Roasted Beef Tenderloin vegetables with a
mushroom risotto or spring
salad mix.

Beef with Broccoli The beef is tender and P580.00

flavorful, while the
broccoli is nice and crisp

Beef with wrap vegetables It is wrap with cabbage, P 780.00

combne beef, broccoli
slaw, green onions and
almonds

Chopsuey It is a stir fried vegetables P 590.00

loaded with chayote,
carrots, broccoli,
cauliflower, mushrooms
and different meats like
pork and chicken.
TERIYAKI CHICKEN A sweet and tangy P 540.00
AND sticky sauce,
VEGETABLES authentic teriyaki delivers
a big hit of salty umami
from its simple base of
soy sauce and mirin.

Smoked almonds and P 295.00

Apple Cranberry and
dried cranberries give this
Almond Coleslaw sideline favorite just the
right amount of flavor.

Blackened chicken salad a spice mix for blackening P 595.00

the chicken, there are
several commercial mixes
you can use but be
forewarned: They are high
in salt.

Classic Chicken Salad P 390.00

It is made with celery, bell
pepper, green olives,
apple, lettuce, and mayo—
plus a secret ingredient
that makes all the
difference
Pinoy Vegetable Salad Salty notes from the P 275.00
Bagoong balayan, the
fermented anchovy
sauce ,give this salad's
dipping sauce a boost of
flavor.

CEASER SALAD is a salad made of romaine P455.00

lettuce and croutons
dressed with Caesar salad
dressing, parmesan cheese,
olive oil, lemon juice,
black pepper, garlic, and
egg.

GREEN SALAD This Simple Green Salad P 395.00

with Homemade Mayo
Dressing is a delicious and
easy addition to dinner!

CHEF SALAD It is consisting of hard- P 815.00

boiled eggs, one or more
varieties of meat (such as
ham, turkey, chicken, or
roast beef), tomatoes,
cucumbers, and cheese, all
placed upon a bed of
tossed lettuce or other leaf
vegetables.

DRINKS

BUKO is filling, hydrating, and P 50.00

oh-so-refreshing on a hot
 day, while the meat has a
slightly sweet, delicate
coconutty flavor that's
especially satisfying after a
big meal.

ORANGE is a liquid extract of P 65.00

the orange tree fruit,
produced by squeezing or
reaming oranges. It comes
in several different
varieties, including
blood orange, navel
oranges, valencia orange,
clementine, and tangerine

PINEAPPLE is a liquid made from P 75.00

pressing the natural liquid
from the pulp of
the pineapple tropical
plant

WATERMELON It is a Sweet and fruity, but P 55.00

not strong tasting because
it's mostly water. It's best
eaten very cold, after you
have been working or
playing hard on hot day

Mango This mango juice is P 70.00

slightly sweet, slightly
tangy, and so perfect
helping you qeunch the
 thirst on hot summer days.

Lemonade The fruit is segmented, and 80.00

can be eaten readily; its
low-acid content gives it a
sweet taste similar to the
orange, but with a flavour
not unlike a mild lemon.

WHITE WINE

Château de Sancerre Made from sauvignon ( 486 per glass)

blanc grapes in the Loire
Valley of France, sancerre
brings many of the
herbaceous notes that
make sauv blanc popular
with a more savory
backbone. This one brings
out the juiciness of citrus
along with a bitter hint of
pith and just a whiff of
smokiness that make it a
great choice for red
drinkers who are seeking a
lighter touch. .

Ladera Sauvignon Blanc Napa Sauvignon Blancs ( 641 per glass)

2016 showcase an intense fruit
expression and more
subdued green
characteristics (i.e. grass,
herbs) than their friends
from Loire or
Marlborough. The
awarded Ladera produces
 a focused, intense wine
with succulent mandarine,
mango, and melon.

Domaine du Salvard France's Loire Valley is (378 per glass)

Cheverny Blanc 2018 the original home of
Sauvignon Blanc, and this
bottle is a mix of those
grapes plus some from
Chardonnay. The wine—
intensely aromatic and
sharply acidic—represents
just what a Loire
Sauvignon Blanc should
be, with notes of
grapefruit, green apple,
and maybe a hint of
parsley. This
+ an arugula salad tossed
in a vibrant vinaigrette =
BFFs.

Kim Crawford Though New Zealand isn't ( 306 per glass)

Sauvignon Blanc 2019 the birthplace of
Sauvignon Blanc, the
grape is synonymous with
the country. That's because
everything you love about
a classic Sauvignon Blanc
is on steroids in a NZ
version—so, so grassy,
intensely citrusy, with
loads of ripe tropical fruit
notes. Kim (Crawford, not
 Kardashian) is famous in
the world of Sauvignon
Blancs, gaining critical
acclaim for her lively yet
smooth whites.

Tiefenbrunner Pinot This pink-skinned grape is 900.00

Grigio 2018 commonly grown in
Northeast Italy, Alsace,
and Oregon—each region
offering a distinct
interpretation. This
particular Italian region,
bordering Germany,
showcases lighter, citrusy,
slightly nutty Pinot
Grigios. This bottle is a
quintessential expression
of just that: fresh, dry, with
a round finish.

RED WINE

the Los Medanos Malbec (464 per glass)

Los Medanos Malbec 2016 is a dry wine with
2016
a well-balanced flavor that
features French oak notes
and a spicy flavor. The
wine has a sweet aroma
and features a purplish
color with a hint of ruby
due to the red fruit, prune,
and red flowers in it. It
pairs well with red meats
 and well-seasoned dishes.

Made in North East (583 per glass)

All Saints Sangiovese Victoria-Australia, the All
Cabernet 2016
Saints Sangiovese
Cabernet 2016 is an all-
around favorite among
wine enthusiasts. The wine
features a balanced acidity
and a dry finish and its
flavor has hints of coffee
and dried berries. This
wine’s rich and bold
flavors work well with
appetizers and even on its
own. It is best paired with
beef, lamb, pork, veal,
spicy food, cheese, and
poultry. It is also goes well
with Mediterranean dishes.

Villa Maria Private Bin (551per glass)

Villa Maria Private Bin Pinot Noir is made from
Pinot Noir
Marlborough, New
Zealand. It suits most
meats and aged cheese and
oily fish, particularly
mature cheddar cheese or
smoked salmon. The
Award-winning wine
features low acidity and a
fruit-driven flavor that
bears notes of cherry,
plum, red fruit, currant,
with hints of clove and
spice. In addition, the
Pinot Noir is intermingled
with flavors of freshly
roasted coffee beans and
dark cocoa.
 Zoom Lionel Osmin La (427 per glass)
Zoom Lionel Osmin La Reserve Malbec is an
Reserve Malbec 2017
excellent red wine made
from France. It is made
from 100% Malbec grapes
and features a dark and
deep color. It is
characterized by a full and
pleasant aroma which
comes from red fruits,
black fruits, and China ink.
This wine contains woody
notes that bring nutmeg,
cedar wood, and juniper to
mind.

In honor of Penfold’s (626 per glass)

Penfolds Max's Shiraz reputable late winemaker
2016
Max Schubert, the Max’s
Shiraz wine was released
in 2015, the year of
Schubert’s 100th birthday.
Schubert inspired many
younger generation
of winemakers to pursue
excellent quality wine. He
also contributed
innovations to Penfold
during his time. This fruit-
driven wine is made in
South Australia.

II. EQUIPMENTS AND MATERIALS

 pieces Unit price Total price

Computer 3 28,650 85,950.0

Cash register 2 11,900 23,800.00

Aircon 3 10,000 30,000.00

Stand fan 3 4000 12,000.00

Fire extinguisher 1 2,200.00 2,200.00

20lbs

Umbrella 5 5,600.00 28,000.00

Wall clock 2 300 600.00

Blender 2 1200.00 2400.00

microwave 1 5,100.00 5,100.00

Heater 2 1,600.00 3200.00

Table napkin 32 45 1440.00

Table cloth 8 300 2400.00

Plate 50 100.00 5,000.00

Spoon 100 20.00 2,000.00

Fork 100 20.00 2,000.00

Chopping Board 5 120.00 600.00

Chef knife 3 150.00 450.00

Steak knife 25 60.00 1500.00

Decorating knife 3 100.00 300.00

Vegetable knife 5 100.00 500.00

Refrigerator 1 32, 500.00 32,500.00

Electric Grill 6 5,200.00 31,200.00

Deep freezer 1 3,000.00 3,000.00

Bowl of salad 50 100.00 5,000.00

Water goblet 50 45 2250.00

Flute glass 10 50 500.00

Red wine glass 20 58 1160.00

White wine glass 20 58 1160.00

Poco grande 40 150 6000.00

High ball glass 50 45.00 2,250.00

Gas range 1 23,900.00 23,900.00

Grilled pan 2 200.00 400.00

Tong 3 85.00 255.00

Large skillet 2 500.00 1000.00

Ice spoon 10 25.00 250.00

Serving tray 8 380.00 3040.00

Bus out tray 2 630.00 1260.00

Hand towel 10 15.00 150.00

Alcohol 1liter 5 190 950.00

Disinfectant spray 3 280 840.00

Kitchen sink 2 6,000 12,000.00

Kitchen faucet 2 650.00 1,300.00

Dish washing 495ml 2 115.00 230.00

Sponge 10 packs 10.00 100.00

Ceiling broom 1 190 190.00

Trash can 3 300.00 900.00

dustercleaner 1 88.00 88.00

Dust pan 2 180.00 360.00

Soft broom 2 100.00 200.00

Mop squeezer 2 450.00 900.00

Rubberize gloves 5 25.00 125.00

Floor mat 5 85.00 425.00

Bathroom Faucet 2 418.00 836.00

Bathroom cleaning 2 100 200.00

brush

Toilet bowl brush 2 30.00 60.00

Toilet bowl /flash 2 3,198.00 6396.00

Garden trowel 1 750.00 750.00

Watering can 2 1300.00 2600.00

Rake 1 1000.00 1000.00

shovels 1 1950.00 1950.00

Gardening gloves 3 250 750.00

Boots 3 300 900.00

wheelbarrow 1 1150 1150.00

Pitch fork 1 1500 1500.00

Digging bar tool 2 2700 2700.00

TOTAL 364,115.00
 CHAPTER 5

BUILDING COST
Total Project Cost
1. Lot has an area of 250 square meters at Php 2500.00 per square meter wwith a total
amount of Php 625,000.00
2. Building cost of the proposed Restaurant with building floor area of 178 square
meters at Php 48,500 per square meter a total of Php 8.6 Million.
- It includes the all works pertaining the building construction, like the concrete
work, earthworks, roofing and ceiling, form works, tile works, cctv systems,
electrical, doors, carpentry, windows and paintings. It is also includes here the
total salary of laborers and taxes.
3. Equipment, Tools and Furniture cost of the building with a total amount of Php
860,315.00. ( refer to the table)
4. Over All Expenses of the project is Php 10.1 Million.

A. Machine, Equipment and tools

Pieces Unit Total

price price
Computer 3 28,650.00 85,950.00
Cash register 2 11,900.00 23,800.00
Aircon 3 10,000.00 30,000.00
Stand fan 3 4,000.00 12,000.00
Fire 1 2,200.00 2,200.00
extinguisher
20lbs
Umbrella 5 5,600.00 28,000.00
Wall clock 2 300.00 600.00
Blender 2 1,200.00 2,400.00
Microwave 1 5,100.00 5,100.00
Heater 2 1,600.00 3,200.00
Table napkin 32 45.00 1,440.00
Table cloth 8 300.00 2,400.00
Plate 50 100.00 5,000.00
Spoon 100 20.00 2,000.00
Fork 100 20.00 2,000.00
Chopping 5 120.00 600.00
board
Chef knife 3 150.00 450.00
Steak knife 25 60.00 1,500.00
Decorating 3 100.00 300.00
knife
Vegetable 5 100.00 500.00
knife
Refrigerator 1 32,500.00 32,500.00
Electric grill 6 5,200.00 31,200.00
Deep freezer 1 3,000.00 3,000.00
Bowl of salad 50 100.00 5,000.00
Water goblet 50 45.00 2,250.00
Flute glass 10 50.00 500.00
Red wine 20 58.00 1,160.00
glass
White wine 20 58.00 1,160.00
glass
Poco grande 40 150.00 6,000.00
High ball 50 45.00 2,250.00
glass
Gas range 1 23,900.00 23,900.00
Grilled pan 2 200.00 400.00
Tong 3 85.00 255.00
Large skillet 2 500.00 1,000.00
Ice spoon 10 25.00 250.00
Serving tray 8 380.00 3,040.00
Bus out tray 2 630.00 1,260.00
Hand towel 10 15.00 150.00
Alcohol 1liter 5 190.00 950.00
Disinfectant 3 280.00 840.00
spray
Kitchen sink 2 6,000.00 12,000.00
Kitchen 2 650.00 1,300.00
faucet
Dishwashing 2 115.00 230.00
495 ml
Sponge 10 10.00 100.00
packs
Ceiling 1 190.00 190.00
broom
Trash can 3 300.00 900.00
Dust cleaner 1 88.00 88.00
Dust pan 2 180.00 360.00
Soft broom 2 100.00 200.00
Mop 2 450.00 900.00
squeezer
Rubberize 5 25.00 125.00
gloves
Floor mat 5 85.00 425.00
Bathroom 2 418.00 836.00
faucet
Bathroom 2 100.00 200.00
cleaning
brush
Toilet bowl 2 30.00 60.00
brush
Toilet 2 3,198.00 6,396.00
bowl/flush
Garden towel 1 750.00 750.00
Watering can 2 1,300 2,600.00
Rake 1 1,000.00 1,000.00
Shovels 1 1,950.00 1,950.00
Gardening 3 250.00 750.00
gloves
Boots 3 300.00 900.00
Wheelbarrow 1 1,150.00 1,150.00
Pitch fork 1 1,500.00 1,500.00
Digging bar 2 1,350.00 2,700.00
tool
Total 709 160,465 364,115

B. Furnitures and Fixtures

Furnitures and Fixtures Quantity Price Total

Restaurant Table 28 Php 2,500.00 Php 70,000.00
Restaurant chair 50 Php 1,500.00 Php 75,000.00
Chandelier 1 Php 3,500.00 Php 3,500.00
Side board/ Side station 1 Php 5,000.00 Php 5,000.00
Restaurant booth 6 Php 50,000.00 Php 300,000.00
Hostess Desk 1 Php 10,000.00 Pgp 10,000.00
Cashier Desk 1 Php 17,000.00 Php 17,000.00
Bar stool 3 Php 1,900.00 Php 5,700.00
Wine storage 1 Php 10,000.00 Php 10,000.00
Total Amount = php
496,200.00

FOOD PRODUCTION COST

Main Dish

QUANTITY UNIT PRICE TOTAL

Classic Chicken
Salad

(per serving)

1 chicken breasts, cut 1 piece 197. 00/1kg 49.25

into 2 1/2-inch
chunks

stalks celery 2 stalks 65.00/250g 15.00

red bell pepper 1/2 70.00/ 250g 35.00

green olives 4 to 6 pieces 99.00/140g 15.00

red onion 1/4 cup 30/kilo 30.00

Apple 1/2 to 1 38 pieces 38.00

head lettuce 1/3 head 80.00/250g 30.00

mayonnaise 5 tablespoon 110.00/220ml 37.00

plum preserves 1 tablespoon 246.00/170g 19.00

fresh squeezed lemon 2 teaspoon 32 per pc 32.00

juice

Salt and pepper to 2 2 4.00

taste

TOTAL: 304.25

Pinoy Vegetable
Salad

bagoong balayan 3 tablespoons 30.00/ 340ml 5.00

calamansi juice 5 tablespoons 35.00 350ml 9.00

water 1 tablespoon --

siling labuyo (bird's 2 pieces 100/1kg 10.00

eye chili)

winged beans 1 bunch 77.50/ bunch 77.50

(sigarilyas)

okra 1 bunch 25 / bunch 25.00

ripe tomatoes 4 pieces 55.00/1kg 27.5

salted egg (itlog na 4 pieces 12 per piece 48.00

maalat)

green indian mango 1 piece 13 per piece 13.00

TOTAL: 215.00

CEASAR SALAD

(Good for 2
persons)

Romaine lettuce 2 small heads 125 125

Parmesan Cheese 3 tablespoon 180.00/85g 110.00

Crisp croutons 1/4 cup 329.00/5oz 82.25

Caesar salad dressing 1 cup 350.00 1L 87.50

TOTAL 404.75

GREEN SALAD
(good for 2 persons)

Onions ½ cup chopped 30.00 per kilo 30.00

Green Bell Peppers ½ cup chopped 90.00/250g 22.50

mixed salad greens 1 pack 150/ pack 150.00

chicken deli meat 4 thinly sliced 197. 00/kg 49.25

Tomato 1 piece 55.00/1kg 7.00

onion powder 1/4 teaspoon 85.00/45g 13.00

garlic powder 3 dashes garlic 85.00 45g 5.00

powder

black pepper 1 pinch 1 piece/ 2 pesos 2.00

salt 1 pinch 15/kl 1.00

balsamic vinaigrette 3 tablespoon 160.00/250ml 28.8

salad dressing

TOTAL 308.55

CHEF SALAD

(Good for 3
persons)

Romaine lettuce 1 large head 110.00 110.00

Cherry tomatoes 1 cups 120 per pack 40.00

carrots 2 pieces large 110.00 per kg 44.00

Radish 2 pieces 70.00 1kg 47.00

eggs 4 pieces (Large) 290.00 30pcs 37.00

low-fat Swiss cheese 6 ounces 139.00/200g 121.00

ham 8 ounces 84.00/250g 78.00

cider vinegar 1/4 cup 298.00/473ml 187.00

honey 1 1/2 teaspoons 95.00/250ml 3.00

 Dijon Mustard 2 teaspoons 159.00/185g 9.00

Salt and pepper --

Olive oil 1/2 cup 189.10/ 250ml 90.00

TOTAL 766.00

QUANTITY UNIT PRICE TOTAL

Spring vegetables
with Roasted Beef
Tenderloin

Beef tenderloin 1kg 270.00/kg 270

Ground black pepper To taste

Asparagus 2cup 185(250g) 120

Parsley 1teaspoon 85/(45g) 9

Balsamic vinegar 2cup 160(250ml) 80

Olive oil 1/2cup 250(250ml) 120

Total: 599.00

Beef broccoli

Beef 1kg 270.00/kg 270

Broccoli 1kg 120/kg 120

Ginger 1knob 5/pcs 5

Garlic 2tablespoon 5/pcs 2

Cornstarch 1/2cup 21.50(200g) 14

Cooking oil 2cup 53.50 (500ml) 53.50

Soy sauce 1cup 19.25(385ml) 12.83

Sesame oil 1/2teaspoon 104.00 (115ml) 52

Salt & pepper to taste

Total: 529.33

Beef and vegetable

wraps

Roast beef 1kg 270/kg 270

Broccoli 1kg 120/kg 120

Almonds (sliced) 1kg 260/kg 260

Soy sauce 1cup 19.25 12.83

Rice vinegar 1/2cup 17.50(500ml) 3

Sesame oil 1/2teaspoon 104(115ml) 52

Garlic powder 1pack 10/pack 10

Lettuce 6 80 (250g)

Total: 727.83

Chopsuey

Carrots 1cup 110/kg 27

Broccoli 1kg 120/kg 120

Young corn 3/4 cup 45.70(425g) 25

Chayote 1cup 80/k 10

Chicharo 1cup 83.50/k 10

Canola oil 2cup 53.50 (500ml) 53.50

Pork 1kg 240/kg 240

Onion 1small 5/pc 5

Garlic 1ball 5/pc 5

Cabbage 2cups 99/k 12

Soy sauce 1cup 19.25(385ml) 12

Cornstarch 1/2cup 21.50(200g) 14

Water 2tablespoon

Salt and pepper

Total: 533.00

Teriyaki chicken
and vegetables

Soy sauce 1cup 19.25(385ml) 12

Garlic 1ball 5/pc 5

Ginger 1knob 5/pcs 5

Honey 2tablespoon 95/(250ml) 6

Sesame oil 1/2teaspoon 104(115ml) 52

Cornstarch 1/2cup 21.50(200g) 14

Chicken 1kg 197/kg 197

Broccoli 1kg 120/kg 120

Red bell pepper 1pc 23/pc 23

Vegetable oil 2cup 53.50 (500ml) 53.50

Salt and pepper

Total: 487.00

Cranberry almond
coleslaw

Apple cider vinegar 1/4cup 298/(473ml) 5

Dijon mustard 2tablespoon 159/(185g) 12.23

Honey 2tablespoon 95/(250ml) 6

Canola oil 2cups 53.50/(500ml) 53.50

Almonds 1cup 260/(1kg) 32.5

Sweetened dried 1cup 130/(500g) 65
cranberries

Celery 2 85/(500g) 42.5

Total: 216.00

Blackened chicken
salad

Tomato 3cups 55/kg 18

Yellow bell pepper 1cup 130/(250g) 130

Red onion 1cup 30/kilo 30

Apple cider vinegar 1/4cup 298/(473ml) 5

Lemon 1pc 30/pc 30

Dijon mustard 2tablespoon 159/(185g) 12.23

Honey 1tablespoon 95/(250ml) 6

Chicken 1kg 197/kg 197

Spicy seasoning 3tablespoon 80/pack 26

Snap peas 1pound 83.50/(250g) 41

Romaine lettuce 8cups 210(1kg) 26

Parsley 1 33/pc 33

Total: 554.00

WEEKLY SALES EXPENSES

MENU ITEM QUANTITY EXPENSES PER TOTAL

SERVING

Classic Chicken Salad 53 304.25 16,125.25

Pinoy Vegetable Salad 59 215.00 12,685.00

CEASAR SALAD 60 404.75 24,285.00

GREEN SALAD 55 308.55 16,970.25

CHEF SALAD 61 766 46,726.00

Spring vegetables with Roasted 64 599.00 38,336.00

Beef Tenderloin

Beef broccoli 58 529.33 30,701.14

Beef and vegetable wraps 44 727.83 32,024.52

Chopsuey 70 533.00 37,310.00

Teriyaki chicken and 57 487.00 27,759.00

vegetables

Cranberry almond coleslaw 44 216.00 9,504.00

Blackened chicken salad 39 554.00 21,606.00

SALES REPORT

SALES REPORT (July 01, 2020)

Daily sales
Return of Investment

TOTAL EXPENSES= 10,963,185.32

RETURN OF INVESTMENT= NET INCOME

X 100
INVESTMENT

ROI= 2,727,737.00 X 100

10,963,185.00

ROI= 24.88%
III. DESIGN AND LAYOUT

TYPE OF FLOORING