BUSINESS PLAN IN TECHNOLOGY AND LIVELIHOOD

EDUCATION

GROUP 1

GROUP MEMBERS:

Mhezca Cae B. Masangya

Reigna Merl I. Renacido

Chesyl Faith G. Martelino

Francine Mikaela R. Bautista

Quin Dexter O. Tabo

Kurth Kevin Yves N. Zapico

Kenshee B. Garcia

Jhianne Louise R. Encarnacion

Samantha Viel G. Delfin

Rainzel S. Espiritu

Submitted to:
Mrs. Suterania J. Redaniel
 INTRODUCTION

BUSINESS DESCRIPTION
 These days, some people choose to spend quality time with their families and friends in a
calm environment where they may enjoy nice meals and unwind in order to be
comfortable. “The House of Fiesta” is inspired with Filipino tradition. Since it has retro
atmosphere, “The House of Fiesta” will serve 20 th century and other Filipino cuisines
such the well-known pansit which gave rise to the word “pansiteria”, caldereta, afritada,
and mechado. The 70 square meters restaurant will be situated in a commercial building
XIX martyrs street, in Kalibo, Aklan near Pastrana Park. Without a menu that features
dishes from 20th century, such as relyeno, kare-kare, and arozcaldo, the restaurant would
fall short of being fully realized. The last item on the menu would be leche flan, rounding
out the goods we are eager to serve.
The restaurant’s antique motif, complete with vintage photographs and memorabilia
brought fond memories for older customers and provide a unique dining experience for
younger generations. You can have your meal with a budget-friendly price. “The House
of Fiesta” prepares a mouth – watering dishes that will surely feed your hungry tummies!
What are you waiting for? Prepare your plate and feast with us! We have a friendly and
approachable staffs that will serve a meal and a smile to its customers. You can find
peace and happiness in just a quick visit at “The House of Fiesta”. Discover the taste of
home away from home!

GOALS

● The House of Fiesta’s goals is to make the customers comfortable and satisfied with
the service of the restaurant that will make them keep on coming back.
● Another goal of our restaurant would likely make the customers relaxed and make
them escaped from all stress they are having from work, school, or from other things.
We aim to serve a good quality dishes and offer the best menu.
● Create a brand, we need this to identify our restaurant and it is this name by which we
will be known among our customers. We are very particular when we chose the name
of our restaurant – it vibe with the whole theme of our restaurant.
● On our social media platforms, we'll make sure to highlight the best aspects of our

restaurant in order to promote it.

OWNERSHIP

The restaurant was originally owned by the parents of Ms. Francine Mikaela R. Bautista
but now her parents inherited their business to her. Ms. Francine Mikaela R. Bautista
used her savings from her earnings as a general manager to maintain and expand their
restaurant.
The House of Fiesta will be a Sole Proprietor business, which is owned and managed by
Ms. Francine Mikaela R. Bautista. Sole Proprietor make the business organized and less
hassle in managing because it is controlled by the owner herself.

HISTORY OF OUR BUSINESS

Once a bustling neighborhood in the 1990s the area surrounding the Pastrana Street,
Kalibo, Aklan had slowly become quite community with a few restaurants and small
shops. That was until a couple, the parents of the owner, saw an opportunity to open a
restaurant that would bring back the liveness and nostalgia of the past. They were
passionate about their Filipino heritage and wanted to create a space that would celebrate
it. They decided to name their restaurant “The House of Fiesta” to evoke the joyous
atmosphere of Filipino Fiestas which are known for their lively celebration, music, and
food.
The couple spent months researching in dishes and experimenting with traditional
Filipino recipes many of which dated back to the 20th century. They decided to
specialized in dishes that reflected various cultures that had influenced Filipino cuisine,
such as Spanish, Japanese, American, and Western cuisine.
“The House of Fiesta” opened its door to the public in April 01, 1993. “The House of
Fiesta” gained a reputation for its delicious and warm welcoming atmosphere. Over the
years “The House of Fiesta” has become a local favorite, and the daughter, Ms. Francine
Mikaela R. Bautista inherited their business from her parents and now that she is the
owner of their business she enhanced the place to be more positive, peaceful, and good
high quality place. Also, she used her own savings that she gains from her sidelines and
work as a general manager to expand their business. Francine’s parents have inspired her
to continue and promote the Filipino and 20th century cuisine

ADVANTAGE OF OUR BUSINESS

 One reason why Filipino cuisine is distinctive is that it is influenced by a variety of
cultures. Our cuisine is a reflection of the many years of colonization, including
Spanish, Japanese, Western, and American beliefs and perspective production of
cuisine were greatly influenced.
Second, our food is bursting with flavors, colors, and mouth – watering aromas. From
sweet to sour and salty, the variety is extremely wide, allowing each flavor to stand to
its own without blending with others but yet producing foods with that salty, sweet,
and tangy taste.
The Filipino and 20th century is known for its variety of tastes, aromas, colors, and
draw on a long heritage, guaranteeing a one-of-a-kind dining experience.
And the location of our restaurant is were the people usually goes by.

DISADVANTAGE OF OUR RESTAURANT

Loss of control, increased staff turnover, and not offering online ordering because
some customers want to have online delivery instead of going to the restaurant.

SKILLS

● We decided to select staffs that could meet their specific job specification. Aside from
that, a restaurant staff should be patient and friendly with customers, making sure that
customers are comfortable and enjoying their visit.
● Have a good customer service, apologize for errors and serious delays.

● Our staff will regularly check the customer needs and give them updates on the status
of their orders.
● Our staffs are able to answer questions about the menu item ingredients and
preparation, it is important in serving customers who have food allergies.
● Our staff is well-trained about proper etiquette, they are well-mannered and greet the
customers with a warm smile.
● And one of the important, they must have a powerful communication skills that
would help the management keep the values and be known for maintaining it.
 ● And most especially, our restaurant have a team spirit, working as owner with the

staff helps them see our commitment to the restaurant and to them.

EXPERIENCE

● To have a consistently great food, the food that we serve is the cornerstone of our
restaurant and influence how customers perceive their restaurant experience.
● Efficient customer service, organized service is an integral part of great restaurant
experiences.
● Greet our customers with a smile, small gestures like these show our customers that
our staff cares about providing a positive dining experience.

MISSION

To provide a friendly and comfortable atmosphere where the customer can receive high
quality services and foods at the lowest possible price.
1. Gain the trust or our customers to accommodate and serve them well to earn their
respect.
2. Give the relaxation and comfort that customers need.
3. Ensure every customer’s safety as they stay in our restaurant.
4. Provide the satisfaction of every customer.
5. The best costumers experience.
6. Respect for our employees and community.

VISION

We envision The House of Fiesta as a well-known restaurant in town that can give
relaxation and comfort to the customers and become our customer’s favorite place to eat.
 Mhezca Cae B. Masangya

Reigna Merl I. Renacido

Chesyl Faith G. Martelino

Francine Mikaela R. Bautista

Kurth Kevin Yves N. Zapico

Quin Dexter O. Tabo

Rainzel S. Espiritu

Samantha Viel G. Delfin

Kenshee B. Garcia

Jhianne Louise R. Encarnacion

The logo is an important part of the business, aside from this will be the representation of the

business it will also be the trademark that will leave a mark in the customers mind.

We designed this logo for our restaurant, since the restaurant is inspired by the 20 th century, the

choice of colors and simple style gives off a vintage Filipino impression. The spoon and fork are

symbols of good health, our food does not only make you full and healthy, but also makes you

contented. The symbolism means family strength since the time that family usually gathered

together is at meal time, the logo’s shape serves as a plate. The meal is always being prepared to

welcome and serve customers.

MARKETING
PRODUCTS OFFERED

MENU

MAIN DISHES

Pansit Choco En Su (Pansit Pusit Tinta) Pansit Palabok

Family serving (5): Php 315 Family serving (4) Php350

Single serving: Php 64 Single serving: Php 87

Pansit Miki – Bihon Guisado Pansit Habhab

Family serving (5); Php 525 Family serving (5) Php 465

Single serving Php 99 Single serving Php 93

 Pansit Bisaya (Bam-i) Pansit Canton

Family serving (6)Php 470 Family serving(6)Php 405

Single serving Php 79 Single serving Php 69

Spabok

Family serving (6) Php 445

Single serving Php 76

OTHER DISHES

Lumpiang Shanghai Beef Caldereta

6 piece Php 94 Family serving(5) Php 369

Single serving Php 74

 Pork Afritada Chiken Ala King

Family serving (6) Php 434 Family serving (4) Php 390

Single serving Php 74 Single serving Php 97

Tuna Pasta Bacon and Cheese

 Family serving (4) Php 375 Php 45

Single serving Php 94

Kare-kare Pork Mechado

Family serving (6) Php 494 Family serving (6)

Php 485

Single serving Php 85 Single serving Php 85

 Arozcaldo Relyenong Bangus

Family serving (4) Php 219 Php 360

Single serving Php 60

Clam Chowder Spicy Chicken Livers

 Family serving (4) Php 360 Family serving (4) Php 399

Single serving Php 92 Single serving Php 98

DESSERTS

Chocolate Cake Pink Mudslide

Whole php 324 Php 60

Per slice Php 42

DRINKS
Coca Cola Dragon Fruit Juice

Php 42 Php 70

Pineapple Juice Milk Chocolate

Php 45 Php 42
 Coffee Virgin Miami Vice

Php 40 Php 70

20th century cocktail

Php 74
SERVICES OFFERED

GREET OUR CUSTOMERS WITH A SMILE

The customer experience starts the moment they enter our restaurant. As soon as a
customer enters, our staff will sincerely greet them. These kinds of small acts
demonstrate to customers how much our crew values giving them a satisfying eating
experience.

TO BE ADAPTABLE WHEN WE CAN

Part of the services we offer requires our staff to be flexible when catering to customer
needs.

TO CHECK OUR CUSTOMERS OFTEN

As part of our commitment to providing good customer service, we routinely check on
our patrons to see if they require any drink refills, more plates or napkins, or condiments,
as well as to let them know how their orders are doing.

HANDLE THE CHALLENGE IMMEDIATELY

If there is a problem with a customer, we'll do our best to solve it right away.

In The House of Fiesta, we have a wide range of services to offer our customers. 

CUSTOMERS DEMAND FOR OUR PRODUCTS

We offer a budget-friendly and mouth – watering products that will make their tummies
full and happy and can attract customers.
 We have a good quality products that the customers prefer more so that their expense in
buying our products would be worthy and it could be reason for them to come back.
Our products can fulfill the standards that our customers are attempting to achieve and be

satisfied.

CUSTOMERS DEMAND FOR OUR SERVICES

PROMOTE PROMOS AND DISCOUNTS

Having promos and discounts can make the customers more interested in our restaurant.
We will be having discounts for senior citizens and person with disability, since our
restaurant is made for everyone. We will have promos during special occasions, like
Christmas, Anniversary of the restaurant, and Independence Day to remind us where is
the restaurant inspired because of colonization and etc.

CUSTOMERS SATISFACTION
We aim to achieve the customers satisfaction and set their standards high in consuming a
product because we want the best for our beloved customers.

CONVENIENCE AND COMFORT FOOD

To boost business, our restaurants must keep prices manageable and offer easy takeout
options for consumers.

MARKET, ITS AND SIZE AND LOCATION

The 70 squares meters restaurant will be located at the commercial building XIX Martyrs
street, Kalibo, Aklan near Pastrana Park. Our target market is everyone and since our
restaurant is located in a crowded place, everyone who’s craving and hungry are free to
come and dine in our restaurant. We locate our restaurant in a place that has a high
density of our target marked
FLOOR AND SKETCH PLAN
DINING AREA
,
KITCHEN
STORAGE ROOM
MINI HALLWAY
TOILET
OFFICE
HOW THE PRODUCTS WILL BE ADVERTISED AND MARKETED

● The House of Fiesta can be advertised and marketed through a lot of platforms that
will help our business grow. Social media platform is one of the platforms that could
be used to help to promote our business by posting it on Facebook, Tiktok, hiring
content creators to promote the products in what The House of Fiesta offers and
serves that will convince the possible costumers to try and buy the products and
services that we offer.
● By posting posters that could be posted in streets and places that people could see it
would help the people to discover “The House of Fiesta” that serves 20 th century and
other Filipino cuisines that offers them the best and budget friendly but high quality
products.
● We must understand our products, having a thorough understanding of our products is
just as important as knowing our consumers well.

SPECIALTY OF THE HOUSE

PANSIT MIKI-BIHON GUISADO

INGREDIENTS:

150 grams bihon

200 grams miki
500 grams pork belly
Salt
Pepper
3 tablespoons cooking oil
2 tablespoons minced garlic
1 carrot peeled and sliced
½ cup finely sliced shallots
1 cabbage cut into half-inch slices
15 green beans trimmed and cut diagonally
1 tablespoon fish sauce
3 to 4 tablespoon soy sauce

PROCEDURES:

1. Place the bihon in a bowl and pour in enough water to cover. Leave for at least 20
minutes to soften. Drain well.
2. Blanch the miki in water, drain, rinse under the tap and drain again.
3. Place the pork in a pan and cover with water. Boil for 10 minutes. Drain and rinse.
Discard the cooking liquid.
4. Clean out the pan and put the pork back in. Cover with clean water.
5. Add a tablespoon of salt and a quarter teaspoon of pepper.
6. Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes. Drain
well.
7. Heat two tablespoon of cooking oil in a frying pan.
8. Add the drained pork and pan fry until lightly browned.
9. Add half of the garlic and shallots to the pork. Cook over medium heat, stirring
occasionally, for about a minute.
10. Turn up the heat. Add the carrot, green beans, and cabbage to the pork. Cook, tossing
and stirring, for half a minute.
11. Drizzle in a tablespoon of fish sauce. Continue cooking, stirring often, for another
three to four minutes.
12. Taste. Add more fish sauce, if too bland for you. Do not overcook the vegetables.
13. Scoop out the contents and the frying pan and set aside.
14. Pour in the remaining cooking oil and heat.
15. Saute the remaining garlic and shallots in the hot oil.
16. Add the drained bihon and miki to the garlic and shallots. Toss a few times.
 17. Drizzle in the soy sauce. Keep tossing and stirring until the noodles are hot and
evenly cook.
18. Add the pork and vegetables to the noodles. Stir well to distribute evenly. Cook for
another minute to allow the flavors to blend.
19. Serve the pansit miki-bihon guisado with kalamansi or lemon on the side.

PRODUCTS UNIQUE FEATURES

The House of Fiesta is known for its unique and authentic Filipino dishes. Some of the
unique features of our products includes:

Use of traditional Filipino ingredients: The House of Fiesta uses traditional Filipino
ingredients such as calamansi, banana leaves, and coconut milk in our dishes, which give
them a distinct flavor that is unique to Filipino cuisine.

Large variety of dishes: The House of Fiesta offers a wide range of dishes, including
popular Filipino favorites like pansit, afritada, kare-kare, and relyenong bangus, as well
as lesser known regional dishes from all over the Philippines.

Homemade style cooking: The House of Fiesta prides itself on using traditional cooking
methods and techniques that mimic the way Filipino dishes are prepared in a typical
Filipino household.
 High quality ingredients: The House of Fiesta uses only the highest quality ingredients in
our dishes, ensuring that each is delicious and flavorful. We also take great care in
sourcing our ingredients from local suppliers, supporting Filipino farmers and businesses.

PRICING POLICY

1. Mark-up percentage.

FOODS 25%

DELICACIES 30%

BEVERAGE 28%

2. Determine the raw food cost of the menu item.

PANSIT MIKI-BIHON GUISADO

INGREDIENTS PRICE

150 grams bihon ₱55

1 kilo grams miki ₱40

half kilo pork belly ₱120

Salt ₱10

Pepper ₱10

3 tablespoons cooking oil ₱15

2 tablespoons minced garlic ₱10

1 carrot peeled and sliced ₱20

½ cup finely sliced shallots ₱20

1 cabbage cut into half-inch slices ₱35

15 green beans trimmed and cut diagonally ₱40

1 tablespoon fish sauce ₱25

3 to 4 tablespoon soy sauce ₱20

Total ₱420

3. Formula of the estimated mark-up percentage value.

SPECIALTY: PANSIT MIKI-BIHON GUISADO

The raw food costs ₱420.00 to create, we then add the markup percentage 25%(0.25) from the

raw food cost ₱420.00, and multiply them to ₱420.00 to obtain the selling price, hence,

FORMULA:
Selling Price = Raw food cost of item + Markup Percentage x Raw food cost of
item
Selling Price = ₱420.00 + (0.25 x ₱420.00 )

= ₱525.00
 FINANCIAL

MANAGEMENT
ACCOUNTING RECORDS AND HOW THEY WILL BE KEPT

As the person in charge of managing the restaurant's finances, the financial manager must

determine how much money is needed and when, how to use the cash effectively, and

how to secure the necessary financing. A finance manager needs to be aware of the

restaurant's ongoing expenses. He or she needs to increase productivity, manage

expenses, be able to manage stock, and deal with issues as they emerge.

To make financial decisions, we consult financial statements and other data compiled by

financial manager. The inflows and outflows of cash are the main focus of financial

manager. She organize and track the company's financial flows to make sure there is

money on hand when it is required.

SWOT ANALYSIS

RESTAURANT’S STRENGTH

● A positive brand image: Our restaurant has a positive brand and a loyal customers,
which might be a significant competitive advantage for us.
● High-quality food and service: Our restaurant business' ability to consistently provide
customers with high-quality food and service is another key strength.
● A powerful and distinctive selling factor makes our restaurant stand out from the
competitors.
● A good location: When it comes to running a business, location is essential. We make
sure that the area is convenient for customers.
● Cleanliness and neatness are one of the biggest qualities that our restaurant have.

● The House of Fiesta has a nice atmosphere, clean and fresh rooms, quiet and well-lit

surroundings, well-behaved servers, and well-behaved personnel.

RESTAURANT’S WEAKNESSES

● High overhead expenses: One of our restaurant's primary shortcomings is the high
overhead expenses related to running a physical location.
● Limited Resources
 ● When it comes to providing customers with a one-of-a-kind experience when visiting
our location, a significant investment in several service areas is required, like well-
kept grass and a lovely garden on the hotel grounds.

RESTAURANT’S OPPORTUNITIES

● Online ordering and delivery: The rise of online ordering and delivery services has
created new opportunities for our restaurant to reach a wider customer base and
increase sales.
● Increase Intensity of Social Media

● Campaigns

RESTAURANT’S THREATS

● High competition: The restaurant industry is notoriously highly competitive, and new
restaurant may struggle to establish a foothold in a crowded market. To mitigate this
threat, we make sure to choose a good location with a low number of existing
competitors.
● Food safety concerns: A food safety scare can damage the reputation of our restaurant
and discourage customers from dining there. That’s why we need to have the proper
quality controls and certifications in place to minimize these risks.
● Increasing price of raw materials, if this happen to our restaurant we’ll try to work

with food suppliers.

WHAT IF’S STATEMENTS

What if the customer has complaints about the service?

Solution:
The general manager will talk with the customer directly and provide them the
opportunity to discuss the problem and how things could have gone more smoothly. Give
them the answer to their problem, express our regret, offer a gift or discount, and
guarantee that the next time will be better.

What if some customers have allergies to the food we offer?

Solution:
Before they order food that might cause an allergy, tell them about it and explain that we
have a variety of foods that are safe for them and don't cause allergies.

What if we fail to meet the specific expectations of customers?

Solution:
Through offering product descriptions, showing product photos, and providing product
specifications, we're setting objective expectations and letting them know what they
can and should expect to receive as part of their purchase.

What if the customers are not satisfied with the services we offer?
Solution:
We will accept their comments about our services and we will ask them for any

suggestions to what we need to improve.

FIRST YEAR OPERATING BUDGET

DAILY
SUNDAY MONDAY
Food Sales Actual Budget Variance Actual Budget Variance
Food Sales 33,445 25,083 8,361 33,123 24,843 8,280
Delicacies 1,280 896 384 2,214 1,549 665
Total Food Sales 34,725 25,979 8,745 35,337 26,392 8,945
Beverages Sales
Soft beverage sales 1,260 907 353 2,100 1,512 588
Milk shake sales 986 710 276 4,340 3,125 1,215
Cocktail sales 518 373 145 740 533 207
Total Beverage Sales 2,764 1,990 774 7,180 5,170 2,010
Total Gross Sales 37,489 27,969 9,519 42,517 31,562 10,955
Total Net Sales 37,489 27,969 9,519 42,517 31,562 10,955
DAILY TUESDAY WEDNESDAY
Food Sales Actual Budget Variance Actual Budget Variance
Food Sales 43,925 32,943 10,982 21,441 16,081 5,360
Delicacies 1,456 1,019 437 3,290 2,303 987
Total Food Sales 45,381 33962 11,419 24,731 18,384 6,347
Beverages Sales
Soft beverage sales 1,890 529 4,200 3,024 1,176
Milk shake sales 2,525 1,361 707 2,390 1,721 669
Cocktail sales 296 213 83 518 373 145
Total Beverage Sales 4,711 #REF! 1,319 7,108 5,118 1,990
Total Gross Sales 50,092 #REF! 12,738 31,839 23,502 8,337
Total Net Sales 50,092 37,354 12,738

DAILY THURSDAY FRIDAY

Food Sales Actual Budget Variance Actual Budget Variance
Food Sales 33,620 25,215 8,405 22, 614 16, 960 5,654
Delicacies 1,604 1,123 481 3,272 2,290 982
Total Food Sales 35,224 26,338 8,886 25,886 19,250 6,636
Beverages Sales
Soft beverage sales 3,780 2,722 1,058 5,680 4,089 1,591
Milk shake sales 4,410 3,175 1,235 3,752 2,701 1,051
Cocktail sales 444 320 124 546 393 153
Total Beverage Sales 8,634 6,217 2,417 9,978 7,183 2,795
Total Gross Sales 43,858 32,555 11,303 35,864 26,433 9,431
Total Net Sales 43,858 32,555 11,303 35,864 26,433 9,431

SATURDAY
Food Sales Actual Budget Variance
Food Sales 33,095 24,822 8,273
Delicacies 3,188 1,334 1,854
Total Food Sales 36,283 24,156 10,127
Beverages Sales
Soft beverage sales 3,864 2,783 1,081
Milk shake sales 2,480 1,786 694
Cocktail sales 518 373 145
Total Beverage Sales 6,862 4,942 1,920
Total Gross Sales 43,145 29,098 12,047
Total Net Sales 43,145 29,098 12,047
INCOME STATEMENT

INCOME STATEMENT YEAR 1 YEAR 2

Sales Revenue 2,723,953 3,946,590

Cost of Sales 985,880 990,989

Gross Profit 828,900 860,990

Operating Expenses 277,250 300,800

Business Permit and Licenses 20,000 25,000

Salaries Expenses 850,005 899,805

Employee's Benefit Expenses 220,098 250,250

Rent Expenses 670,980 7,809,220

Depreciation Expense 20,805 25,992

Utility Expenses 250,880 260,000

Transportation Expense 88,850 90,220

Advertising Expense 15,890 19,990

Accounting Expense 33,780 38,000

Net Income BeforeTax 1,000,998 1,580,980

Income Tax 220,800 280,950

Net Income (Loss) 780,198 1,300,030

BALANCE SHEET

BALANCE SHEET YEAR 1 YEAR 2

ASSETS

CURRENT ASSETS

Cash Hand 880,865 980,890

Property, Plant, and Equipment 229,670 229,670

Total Current Assets 1,110,535 1,210,560

Fixed Assets

Total Assets 1,110,535 1,210,560

LIABILITIES AND EQUITY

CURRENT LIABILITIES

Income Taxes Payable 68,990 58,105

Short Term Loan Payable

Total Current Liabilities 68,990 58,105

Total Liabilities 68,990 58,105

Contributed Capital 980,000 980,000

Add: Net Profit 472,632 987,450

Less: Drawings 420,809 30,230

Net Capital 895,440 990,998

Total Liabilities and Equity 1,110,535 1,210,560

OPERATIONS
INVENTORY

Weekly Inventory Quantity Price

Bihon 35 74 per kg
Sotanghon 25 110 per kg
Pancit Canton 25 190 per kg
Spaghetti Noodles 10 318 per kg
Linguine 20 158 per kg
Carrots 1 139 per kg
Snow pea 1 139 per kg
Pechay 1 70 per kg
Tomato 1 140 per kg
Potato 1 180 per kg
Rice 10 450 per kg
Ginger 1 57 per kg
Bread 6 60 per kg
Flour 4 90 per kg
Onion 1 125 per kg
Garlic 1 159 per kg
Cheese 2 175 per 430 grams
Mustard 2 250
Soy Sauce 2 242 per liter
Raisins 2 49 per 100 grams
Cocoa powder 1 145
Mushroom 1 150 per kg
Butter 2 214 per kg
Sesame Oil 2 375 per liter
Cooking Oil 4 250 per liter
Mayonnaise 1 224 per kg
Knorr cubes 12 6 per piece
Baking powder 2 147 per kg
Brown sugar 2 87 per kg
White sugar 2 87 per kg
Salt 1 30 per kg
Vegetable Oil 1 1492 per Liter
Peanut Butter 6 380
Lumpia Wrapper 20 29 per pack
Pork 5 380
Beef 5 390
Chicken 5 180
Shrimp 1 600 per kg
Milk Fish 10 150 per kg
Crab 5 150 per kg
TOTAL 39,381

ACCOUNT FOR EQUIPMENTS

Kitchen Equipments Quantity Php Cost

Hand tools

Rolling pin 2 100 200

Peeler 4 60 240

Grater 4 53 212

Spatula 15 60 900

Ladle 15 25 375

Scissors 3 25 75
Cutting board 5 396 1,980

Measuring spoon and cups 5 125 625

Tongs 5 120 600

Whisk 2 199 398

COOKWARE

Wok 5 699 3,495

Frying pan 3 499 1,497

Casserole 5 250 1,250

Sauce pan 5 390 1,950

Grill pan 2 280 560

FLATWARE

Knives 15 100 1,500

Spoon 200 50 10,000

Fork 200 50 10,000

DINNERWARE

Plates 150 100 15,000

Bowls 150 120 18,000

EQUIPMENT

Blender 2 1,499 2,998

Refrigerator/freezer 3 66,490 199,470

Stove w/ oven 5 60,999 304,995

Pressure cooker 5 1,999 9,995

Rice cooker 3 5,999 17,997

Mixer 3 705 2,115

Food processor 2 5,499 10,998

Beverage dispenser 1 7,999 7,999

TOTAL 625,424

PERSONNEL PROCEDURES

RECRUITMENT HIRING

Opening internal and external job postings

Evaluate applicant's qualifications and resumes

Carrying out interviews

Background and reference checking

Conducting skill assessment tests

Offering jobs through online and offline posters

ONBOARDING

Giving an overview for new employees

Making sure the new employees completes their employment forms and other documents

required

Conducting a training assessment about the company’s policy and procedures

Getting to know the company’s new hire to other employees and supervisors

Evaluating the job responsibilities and the expecting performance

Conducting an employee’s health

PERFORMANCE MANAGEMENT

Setting the objective and expected performance

Assisting and providing honest feedback

Conducting a strict regulation only if needed

Giving opportunities for skills enhanced development

COMPENSATION AND BENEFITS

Performance Bonus

Employee Training
 Corporate Discounts

Wellness Program

Insurance Plan

EMPLOYEE RELATIONS

Overseeing all employee’s practices to ensure they are legally compliant

Ensuring managers are upskilled to deal with people in a fair and effective manner

Inquiring an employee’s concerns and conflicts

Regulate an employee’s grief or complaints

Promoting a positive workplace for colleagues

Assessing good collaboration and relationship with the employees.

SEPERATION

Finalizing the employee’s benefits and wage

Communicate and understand with the employee’s and employer’s opinion and reason

Conduct references and employment verification

Filling the process of separation and essential requirements

The restaurant will be open 7 days a week with the time as follows:

Monday 9:00 am to 7:00 pm

 9:00 am to 7:00 pm

Tuesday

9:00 am to 7:00 pm

Wednesday

9:00 am to 7:00 pm

Thursday

9:00 am to 7:00 pm

Friday
 9:00 am to 7:00 pm

Saturday

9:00 am to 7:00 pm

Sunday

HOW WILL THE BUSINESS BE MANAGED ON A DAY TO DAY BASIS

Our staff need to come to the restaurant before 8:00 am to prepare the whole restaurant.
The chef will start cooking in the kitchen and the crew will arrange the utensils, tables,
front desk, table garments, and the comfort room. After arranging at 8:00 am, the
restaurant will open to serve customers. Dishwashers will be ready for tables in need of
cleaning whenever a customer is finish with their meals. Dirty garments and centerpieces
will be cleaned immediately and replaced if necessary. At 12:00 noon to 1:00 pm we will
continue to maintain order because usually this time is the most crowded time of the day.
At 8:00 pm our restaurant will be closed and this time our Financial Manager will
 compute the cost of the day and compute the profit for the whole day while the crew are
cleaning the restaurant and be ready for the next day. The manager will be one to come
out making sure everything is in order.

JOB DESCRIPTION

OWNER

Is in control of the operational and monetary aspects of a business. They define the vision and

roadmap. They have the knowledge and authority to make strategic decisions and clear the path

of political and financial obstacles. She ensures the customers are satisfied with their experience

at the restaurant.

JOB SPECIFICATION

Educational Attainment:

Graduate of four-years degree in Bachelor of Science in Business Administration(BSBA)

Experience:

Must have more than 3 years of experience being a general manager at another establishment and

attended different trainings.

Knowledge and Skills:

Able to effectively communicate, sell, focus, learn, and strategize

Mitigate the risk of financial loss

Proven experience as a General Manager

Experience in planning and budgeting

Outstanding organizational and leadership skills

Ability to motivate and lead employees, and hold them accountable

Strong working knowledge of operational procedures

Confident in decision making

JOB DESCRIPTION

FINANCIAL MANAGER

A financial manager is a professional who is responsible for overseeing the financial health of

the restaurant. They are responsible for creating financial reports, developing and implementing

financial strategies, and managing investments. This position ensures the organization complies

with all tax laws and regulations.

JOB SPECIFICATION

Educational Attainment:

A bachelor's degree in any business-related field such as Bachelor of Science in Business

Administration.
Experience:

Must have 5 or more years of experience as an Accountant or Financial Manager.

Knowledge and Skills:

Strategic and analytical skills

Strong communication skills
Industry-specific knowledge
Adaptability

Interpersonal skills

Mathematical proficiency

JOB DESCRIPTION

CHEF

A chef is a culinary expert who uses their in-depth understanding of food and preparations to

produce high-quality dishes. By taking inventory and placing orders for ingredients, chefs

oversee the restaurant's weekly food supply. They would continuously learn and improve their

skills, staying up-to-date with new dishes and ingredients.

JOB SPECIFICATION

Educational Attainment:

Graduate four-years of Bachelor in Science Culinary Arts(BSCA)

Experience:

Must have 2 years or more experience as a cook in any restaurant.

Knowledge and Skills:

Focus and Self-Control

Perspective-Taking

Communication

Making Connections

Critical Thinking

Creativity

Time Management

Food Safety and Preparation Skills

Decision Making
JOB DESCRIPTION

CASHIER

A cashier manages all transactions with customers accurately and efficiently. Cashier

responsibilities include receiving payments, issuing receipts, and keeping track of all cash and

credit transactions.

JOB SPECIFICATION

Educational Attainment:

There are no formal education requirements to become a Cashier, although most jobs for

Cashiers have no specific education requirements, some employers may prefer applicants with a

high school diploma and a basic knowledge of mathematics.

Graduate of secondary high school and have a basic knowledge of mathematics.

Experience:

1 year of experience in a customer service position.

Knowledge and Skills:

Basic knowledge of mathematics

Friendly and positive attitude

Excellent customer service

Excellent communication skills

Willingness to display patience in the face of customer interactions.

JOB DESCRIPTION

JANITOR

Janitors do the general cleaning of the restaurant and keep it maintained and in good condition.

They Ensure adherence to all business rules, regulations, and legal requirements, including

health and safety requirements.

JOB SPECIFICATION

Educational Attainment:

Must have a high school diploma.

Experience:

2 years of experience of being a janitor to an establishment.

Knowledge and Skills:

Communication skills

Time management skills

Responsible

Good organization skills

Customer service skills

Knowledge of safety guidelines

JOB DESCRIPTION

WAITER/WAITRESS

Waiter and waitress attend to customers by supplying them with food and drink as requested.

They welcome and take customers' orders and cash up bills, they ensure that the correct amount

has been paid.

JOB SPECIFICATION

Educational Attainment:

High school diploma

Experience:

2 years of experience being a waiter at a restaurant or café.

Knowledge and Skills:

Adaptability

Ability to work with others

An understanding of food

Good communication skills

Active listening

Flexibility

Verbal and written communication

JOB DESCRIPTION

DISHWASHER

A dishwasher is responsible for cleaning dishes in the restaurant to ensure that there is always

plenty of clean tableware at hand. They Maintain an adequate supply of clean dishes, glasses,

and utensils, particularly during hectic periods.

JOB SPECIFICATION

Educational Attainment:

High school diploma

Experience: 2 years of experience being a dishwasher in a restaurant or café.

Knowledge and Skills:

 Time management skills

Attention to detail

Ability to follow directions

Ability to meet the restaurant standards for safety and health

Good communication skills

Adaptibility

Coordination

WORD SCHEDULE OF EACH EMPLOYEE

EMPLOYEE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDA SUNDAY

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

GENERAL 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10

MANAGER
AM PM AM PM AM PM AM PM AM PM AM PM AM PM
 IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

FINANCE 8:00 8:10 8:00 8:10 8:00 8:10 8:00 8:10 8:00 8:10 8:00 8:10 8:00 8:10

MANAGER
AM PM AM PM AM PM AM AM AM PM AM PM AM PM

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

CHEF 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10

AM PM AM PM AM PM AM PM AM PM AM PM AM PM

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

CASHIER 8:00 8:10 8:00 8:10 8:00 8:10 OFF OFF 8:00 8:10 8:00 8:10 8:00 8:10

AM PM AM PM AM PM AM PM AM PM AM PM
 IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

JANITOR 7:40 8:10 OFF OFF 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10

AM PM AM PM AM PM AM PM AM PM AM PM

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

DISHWASH 7:40 8:10 7:40 8:10 7:40 8:10 7:40 8:10 OFF OFF 7:40 8:10 7:40 8:10

ER/
AM PM AM PM AM PM AM PM AM PM AM PM
JANITOR

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

DISHWASH 7:50 8:10 7:50 8:10 OFF OFF 7:50 8:10 7:50 8:10 7:50 8:10 7:50 8:10

ER
AM PM AM PM AM PM AM PM AM PM AM PM

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

WAITER 7:50 8:10 7:50 8:10 7:50 8:10 7:50 8:10 7:40 8:10 OFF OFF 7:50 8:10

AM PM AM PM AM PM AM PM AM PM AM PM

IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT

WAITER 7:50 8:10 7:50 8:10 7:50 8:10 7:50 8:10 7:50 8:10 7:50 8:10 OFF OFF

AM
PM AM PM AM PM AM PM AM PM AM PM
SOURCE AND AMOUNT OF INITIAL EQUITY CAPITAL

The source and amount of initial equity capital we used in the restaurant are from

personal savings. Francine worked for almost 7 years as General Manger in different

restaurants and owner of online business of pastries, this is where she gained money and

source of initial equity capital of the business. The initial equity capital is P4,000,000

(four million pesos).

DISCUSS HIRING

Hiring policies and processes, and procedures are the set of guidelines that we use to
recruit and select employees. The primary goal of these policies and procedures is to
ensure that the recruitment process is fair, transparent, and efficient, and that the most
qualified candidates are selected for the job.

The following are some key elements we do in hiring employees:

1. Job Analysis: Before beginning the hiring process, it is essential to conduct a job
analysis to determine the specific skills, experience, and qualifications required for
the job. This analysis will help us create a job description and job advertisement that
accurately reflects the position’s duties and requirements.
2. Recruitment Strategy: Once we have a clear idea of the job’s requirement, we need to
develop a recruitment strategy that will attract the most qualified applicants. This may
include the job on job boards, social media, and other online platforms, as well as
reaching out to professional networks and recruiting agencies.
3. Screening and Shortlisting: Once applications are received, they must be screened to
ensure that the applicants meet the job’s minimum qualifications. After this initial
screening a shortlist of applicants is created based on their qualifications and
experience.
4. Interview and Assessments: The next step is to conduct interviews and assessments to
determine the applicant’s suitability for the job. Interview will be conducted by a
single interviewer.
5. Reference and Background Check: Before we make a job offer, it is essential to
conduct reference and background checks to verify the applicant’s employment
history, education, and other relevant information.
6. Job Offer and Onboarding: Once a applicant is selected, a job offer is made, and the
applicant must complete the necessary paperwork and other requirements before
starting a job. The onboarding process will include orientation sessions, training, and
introductions to other staffs.
7. Record Keeping: It is essential to keep accurate records of the hiring process,

including the job description, job advertisement, resume and application, and other

relevant documents.
By following these policies, processes and procedures we can ensure that our hiring

process is fair, transparent, and efficient, and the most qualified applicants are selected

for the job.