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FS - Final Restobar Feasibility Study
FS - Final Restobar Feasibility Study
FS - Final Restobar Feasibility Study
The name of the establishment was inspired by the concept to become avenue
for people to get together, “Tara Bai” which means “Let’s go”. It is easy to remember
and easy to pronounce. The identity of establishment from others is “Tara Bai Resto”
gives a retro-vintage style ambiance, and a purpose of leaving the digital world and
Vision
Tara Bai! Resto is one of the best restobars in the city that satisfies the
customers’ needs in terms of enjoying and relaxation that is very affordable. Tara Bai!
Mission
To provide a high quality service with relaxing ambiance and enjoyed with
musical instruments, leaving the digital world and going back to the age of personal
conversation.
1
Business Model
Tara Bai! Resto uses brick and mortar model by offering products and services
to customers through the establishment. The revenues are earned through product
mark-ups which are paid on hand. The business model covers the establishment’s
Industry Profile
infrastructures spending have all contributed to the rise of middle class and their
capability to consume. Filipino’s are early at given disposable income in fact recent
marketing survey reveals that supermarkets sell less grocery items since member of
households eat more often this has made the industry one of the most attractive
businesses to get into for both new entrepreneurs and establish business. (Source:
The 2017 formal audit conducted by DTI revealed that as of beginning of 2016,
3772 food kiosks, 3,748 cafeteria’s, and 1,445 bars and pubs, operating in the country
The survey showed that the food industry generated robust revenues
throughout the period of audit. Fast food chains, bars and pub together generated a
gross income of P155.7 Billion suggesting threat Filipinos prefer to dine within
restaurant premises. In terms of profitability, The industry had an average income and
2
expense ratio of 1:19 in other words, P1.19 Billion was generated back for every ones
Proponents
Nasipit, ADN
entrepreneurship, owned and run by one person and in which there is no legal
Tara Bai Resto started as an entry for a lean start up activity in ACLC Butuan
in year 2019 which gained positive feedbacks from the panelist which then encouraged
the researchers to continue the business idea. The goal of the establishment is to
become a venue for people to get together which then inspired the name “Tara Bai”
relaxation with cheap and affordable meals and beverages and a friendly ambience to
families, friends, travelers and workers. It promotes a retro-vintage style in its interior
design while having short tables where customers sit only on a pillow. The
place for the customers to make use of. Table will have baskets for smart phones to
3
be left only in the baskets for the entire stay necessary. The value of propositions of
the establishment are on its purpose of leaving the digital world and going back to the
the cost that the management aims to reduce through selecting the appropriate
preference of pricing, the convenience, and the quality of the service that the
4
Figure 3. Tara Bai! Resto Logo (Signage Mock-up)
Logo Description
The logo of Tara Bai! Resto possess a classic-vintage style with symbols such
as beer mugs and a bottle as the letter “i” in Bai that represents the type of business
it is engaged in. The colors of the logo represent a modern style that come in variation
Tagline Description
The idea of Tara Bai Resto is to make people get together they can dine, drink,
5
CHAPTER I
MARKET STUDY
Target Market
The establishment aims to serve all types of paying customers ages 18-60
years old residing in specific urban barangays of Butuan City. As Tara Bai Resto are
a place to visit, for families to bond, venue for friends to catch up, and a new spot for
Since it involves a large sample frame it is usually easy to pick smaller sample size
from the existing larger population. It is a fair method of sampling and if applied
appropriately it helps to reduce any bias involved as compared to any other sampling
method involved.
Demand Analysis
To ensure the reliability, the researchers collected data from The Commission
on Population Office (POPCOM) to get the total number of all gender ages 18-60 years
old in selected urban barangays of Butuan City and used Slovin’s Formula to get the
total number of respondents and at the same time surveyed the target market to know
the demand.
From the data collected from The Commission on Population Office, the
researcher have identified the projected total population for year 2020 up to year 2024.
6
The researchers gathered data of the total number of population of ages 18 –
60 in selected urban barangays of Butuan City from years 2010 and 2015, which,
7
Ong Yiu Pob. (Bgy. 16) 1,001 2,638
From the data collected from The Commission on Population Office, the
researchers have identified the 2010 to 2015 growth rate which is 64.40% and an
annual growth rate of 10.85% that derives the present total population of 130,885
bound for sampling and the projected total population from year 2020 to 2024.
From the total projected population, the researchers have identified the
8
Table 3. Percentage and Total Population from Ages 18 – 60 that go to
Restobars.
77.29%
2020 145,091 112,140.92
2021 160,839 124,312.41
2022 178,296 137,804.97
2023 197,648 152,761.98
2024 219,100 169,342.38
Table 3 shows that 77.29% of the total population confirm that they go to
restobars.
that out of the 77.29% that go to restobars, 98.72% are willing to avail the services of
Tara Bai! Resto. The data were gathered through survey questionnaires.
77.29% 98.72%
2020 145,091 112,140.92 110,706
2021 160,839 124,312.41 122,721
2022 178,296 137,804.97 136,041
2023 197,648 152,761.98 150,807
2024 219,100 169,342.38 167,175
The table shows that 98.72 out of the 77.29% of the total population that go to
9
Table 5. Supply Analysis
Total
Moffs Simple Woostock Boys Spin Dart Juan Harley's
Year Annual
Restobar Menu Restobar Bar 360 Vader Supremo Place
Supply
2020 4,800 5,280 5,760 3,360 3,360 3,840 5,280 3,360 35,040
2021 5,280 5,760 6,240 3,840 3,840 4,320 5,760 3,840 38,880
2022 5,760 6,240 6,720 4,320 4,320 4,800 6,240 4,320 42,720
2023 6,240 6,720 7,200 4,800 4,800 5,280 6,720 4,800 46,560
2024 6,720 7,200 7,680 5,280 5,280 5,760 7,200 5,280 50,400
From the date collected from the competitors, the researchers derived a supply
growth rate of 0.1429 or 14.29% and has derived the projected supply by deriving the
annual supply per competitor and applying the growth rate per year.
Unfulfilled
Year Demand Supply Gap/ Defeciency
Demand
2020 110,706 35,040 75,665.51 0.7
2021 122,721 38,880 83,841.21 0.7
2022 136,041 42,720 93,321.07 0.7
2023 150,807 46,560 104,246.63 0.7
2024 167,175 50,400 116,774.80 0.7
The table shows that the market has an unfulfilled demand of 0.7 or 70% that
10
Projected Output
Assume
ALCOHOLI
d 2020 2021 2022 2023 2024
C
Output
10.85% 10.85% 10.85% 10.85%
Beer 1L 5
1,560 1,729 1,917 2,125 2,355
Beer 500ml 2
624 692 767 850 942
Beer 350ml 2
624 692 767 850 942
London Gin 1
312 346 383 425 471
Gilbeys Gin 1
312 346 383 425 471
The Bar 1
312 346 383 425 471
Empe 5
1,560 1,729 1,917 2,125 2,355
Tanduay
2
Select 624 692 767 850 942
Elhombre 2
624 692 767 850 942
NON-
ALCOHOLI
C
Softdrinks
10
8oz 3,120 3,459 3,834 4,250 4,711
Juice/Nest
5
ea 1,560 1,729 1,917 2,125 2,355
PICA-PICA
Fries 10
3,120 3,459 3,834 4,250 4,711
CHIPS
Nova 5
1,560 1,729 1,917 2,125 2,355
Piattos 5
1,560 1,729 1,917 2,125 2,355
Mang Juan 5
1,560 1,729 1,917 2,125 2,355
Chippy 5
1,560 1,729 1,917 2,125 2,355
Pic-a 5
1,560 1,729 1,917 2,125 2,355
SHORT
ORDERS
11
Pork Sisig 10
3,120 3,459 3,834 4,250 4,711
Chicken
10
Wings 3,120 3,459 3,834 4,250 4,711
Calamares 5
1,560 1,729 1,917 2,125 2,355
DRINKS
COMBO
WITH ICE
Empe w/
10
Juice 3,120 3,459 3,834 4,250 4,711
Tanduay
Select 5
1,560 1,729 1,917 2,125 2,355
w/Juice
Empe w/
10
Lime 3,120 3,459 3,834 4,250 4,711
Tanduay
Select 5
1,560 1,729 1,917 2,125 2,355
w/Lime
London Gin
2
w/ Lime 624 692 767 850 942
Gilbeys Gin
2
w/Lime 624 692 767 850 942
1 Bucket
Beer 50
15,600 17,293 19,169 21,249 23,554
Stallion
Projected
Annual
Output 56,160 62,253 69,008 76,495 84,795
the competitors’ average daily output per product. Then, multiplying the assumed daily
output by the number of operating days per year which is 312 days. The annual output
is then applied with 10.85% population growth rate in the projected output in the
preceding years.
12
Projected Sales
SELLING
2020 2021 2022 2023 2024
SALES PRICE
ALCOHOLIC
171,600.0 233,735.3
110.00 190,218.60 210,857.32 259,095.62
Beer 1L 0 4
127,492.0
300.00 93,600.00 103,755.60 115,013.08 141,324.88
London Gin 0
127,492.0
300.00 93,600.00 103,755.60 115,013.08 141,324.88
Gilbeys Gin 0
187,200.0 254,984.0
120.00 207,511.20 230,026.17 282,649.77
Empe 0 0
Tanduay
Select 110.00 68,640.00 76,087.44 84,342.93 93,494.13 103,638.25
227,760.0 310,230.5
365.00 252,471.96 279,865.17 343,890.55
Elhombre 0 4
NON-
ALCOHOLIC
156,000.0 212,486.6
50.00 172,926.00 191,688.47 235,541.47
Fries 0 7
CHIPS
13
Pic-a 42.00 65,520.00 72,628.92 80,509.16 89,244.40 98,927.42
SHORT
ORDERS
390,000.0 531,216.6
250.00 432,315.00 479,221.18 588,853.68
Calamares 0 8
DRINKS
COMBO WITH
ICE
436,800.0 594,962.6
140.00 484,192.80 536,727.72 659,516.13
Empe w/ Juice 0 8
561,600.0 764,952.0
180.00 622,533.60 690,078.50 847,949.31
Empe w/ Lime 0 1
Tara Bai! Resto’s projected annual sales is derived my multiplying the projected
14
SWOT Analysis
INTERNAL FACTORS
Strength Weakness
accessible in terms of
transportation
EXTERNAL FACTORS
Opportunities Threat
15
Competitive Advantages
2. Open area that has a windy ambiance during all season for proper ventilation
Market Share
15.49%
22.71%
61.80%
People who don't go to restobars Willing to avail Tara Bai! Resto Market Supply
The figure shows that 61.8% of the 77.29% that go to restobars are willing to
go to Tara Bai! Resto and the market is able to supply the 15.49% of the 77.29% that
16
The Marketing Plan
To develop an effective marketing plan Tara Bai! Resto gathers ideas to come
up for the concept of the establishment. To identify, classify and quantity the target
market, the researchers conducts a survey within the area of study from 18 years old
to 60 years old in all gender residing in Butuan City. Through the data collected it helps
to identify the demand, supply, the market share, products to be produce of the
establishment.
Tara Bai! Resto defines its competitive advantage, to know what the target
market wants and what it can offer to the market. Tara Bai! Resto conducted also a
SWOT analysis and 4P’s analysis for a successful product offering. The establishment
will promote its business by creating a Facebook page, giving flyers and a word of
mouth by friends, colleagues on its Facebook page, Tara Bai! Resto will update and
post its daily special menu, establishment pictures and its services exceeding the
customer’s expectation also part of the marketing plan to assure they will come back
Marketing Strategies
Product
Tara Bai! Restobar will offer products that are mostly bought by consumers in
a restobar. These products are: (a.) Drinks Only: Alcoholic Beverages and Non-
Alcoholic Beverages; (b.) Pulutan: Short Orders and Pica-Pica; and (c.) Drinks
17
Price
Tara Bai! Restobar will use cost plus pricing for Pulutuan with a product mark
up of 50% and 40% directs and indirect cost per product offered and 40% mark up on
all beverages. Tara Bai! Resto’s strategy in pricing is identifying competitor pricing and
consumers’ preferred pricing in order to adjust selling cost that is affordable compared
Place
Tara Bai! Resto will be located at Capitol to Bon-bon road behind Robinsons
Place Butuan. It will be the first resto bar to be established in the area, no nearby
Promotion
1. Tara Bai! Resto will sign up for Google my business in order to get resto bar
2. Tara Bai! Resto will create Facebook page to gain visibility and online exposure
and share details about the location, operating hour’s menu and promotions.
Facebook page will give you a greater presence, additional reviews and social
buzz through it also; customers can easily recommend Tara Bai! Resto by
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CHAPTER II
TECHNICAL ASPECT
Tara Bai! Resto will be located at Capitol to Bon-bon road behind Robinsons
Place Butuan. The advantages of the location are (1) Tara Bai! Resto will be the first
resto bar to be established in the area. (2) No nearby residents in the area preventing
them from being a nuisance during late hours; (3) Accessible in terms of transportation
(as it is located behind Robinsons Place Butuan); (4) the area of the location is mostly
unoccupied by other business establishments giving the Tara Bai! Resto more space
to operate. (5) The establishment will be located in front of a large open area creating
a windy ambience during all seasons.
19
Layout
EMERGENCY
EXIT
The entrance of the establishment directs customer to the cashier and will after
lead them to their tables. The cashier is divided from the kitchen through a window for
cashier and kitchen communication. A door is available at the back of the kitchen for
trash and storage purposes. There is only one entrance and exit for the resto but there
is an available exit at the back of the establishment for emergency use. Parking is
purposes such as live bands and open mics for customers to play for themselves with
20
Office Layout
21
Figure 9. Tara Bai! Resto Interior Design.
PURCHASED SUPPLIES
BEVERAGE DISTRIBUTOR
PUBLIC MARKET
PURCHASED REQUISITION
FORM
STORAGE INVENTORY
MODE OF PAYMENT
KITCHEN
CASH CREDIT
FILLOUT CCPR
22
Customer Purchase Flow
Confirm/Check
Guest Arrival Reservation Yes/No
available tables
Operating Hours
Tara Bai! Resto Bar employees are required to log-in at 4:00PM for kitchen,
dining area, and other preparations. Receipt of orders will start at 5:00PM and cutting
off of orders will be 12:00AM but consumers are still allowed to finish their meals and
drinks only until 2:00am. The resto will operate from Tuesday to Sundays excluding
23
Furniture and Fixtures, Equipment, and Supplies
24
Table 11. Equipment
008 Sato KN-02 9" Stainless Steel Knife 1 135.00 135.00 5 27.00
Home Chef 20cm x 30cm Chopping
009 Board 1 140.00 140.00 5 28.00
3" Thick 30cm Wooden Chopping
010 Board 1 350.00 350.00 5 70.00
OEM 3pcs 20cm Stainless Mixing
011 Bowl 1 510.00 510.00 5 102.00
25
D&D Mahogany Flat Body Acoustic
024 Electric Guitar 1 6,990.00 6,990.00 5 1,398.00
GLJGS Double half moon
025 Tambourine 1 388.00 388.00 5 77.60
32.00
007 Stapler 1 32.00
70.00
008 Staple Wire Pack 10 7.00
50.00
009 Paper Bag 50 1.00
1,176.00
010 Wings 5L Powder 12 98.00
2,268.00
011 Joy Diswashing Liquid 800ml 12 189.00
3,790.00
012 Softcare 1 Gallon Liquid Hand Soap 10 379.00
26
420.00
013 Albatross 100g 12 35.00
1,472.00
014 M. Grade 48 Roll Tissue roll 4 368.00
288.00
015 Trash Bag XL Pack 24 12.00
Total 11,718.00
Building
27
28
Intangible Assets
Utilities
Waste Disposal
Waste will be separated into different elements; separate container for dry and
wet waste in the kitchen. Tara Bai! Resto will (1) reuse any products that can (2) food
left overs are set in container that will be collected by animal owners as food for their
animals (3) plastic bottles will be sold to generate extra income (4) and compose food
29
waste into organic waste. This reduces food waste that ends up in landfills and creates
nutrient rich soil to grow more organic. Tara Bai! Resto supports environmental
benefits of waste management, proper waste disposal to help reprocessed and recycle
to produce new products, helping reduce further consumption of natural resources and
at the same time, it lowers the ultimate needs for waste disposal.
Tara Bai! Resto offers products that got the highest votes from the survey
Product Costing
Table 14. Product Cost and Selling Price for Alcoholic Drinks.
Sellin
Cost/Bottl Mar Total
Alcoholic Drinks g
e k up Cost
Price
480/case 112.0
1/L 80 40% 110
6bot 0
760/case
Beer Red Horse Stallion 31.67 40% 44.34 45
24bot
960/case
500ml 40 40% 56.00 60
24bot
Tanduay
700ml/1bo 1989.40/b 464.1
Declaracio 331.57 40% 460
t ox 6bot 9
n
Emperado 750ml/1bo 1020/box 119.0
85 40% 120
r Light t 12bot 0
350ml/1bo 933/case
Lime Juice 38.86 40% 54.40 55
t 24bot
Tequil 3127/box 729.6
Elhombre 1L/1bot 521.17 40% 730
a 6bot 4
Table 15. Product Cost and Selling Price for Non-Alcoholic Drinks
Table 16. Product Cost and Selling Price for Pulutan: Short Orders
SHORT ORDERS:
Produ Mar Sellin
Ingredien To Be Cos
Per Unit ct k Total g
ts Used t
Cost up Price
342.75
Pork ¼ pound 25 /Kg 2.9
½tsp
Pepper 120/kg 1
ground
1
Garlic 120/kg 2
tsp.minced
Pork
Sisig Red/Gree
n Chili 1tsp. 120/kg 4 40 156.4
19.31 160
Pepper % 1
Mayonnai
1tbsp. 280.70/3.5L 1.42
se
Cooking
3tbsp. 58/kg 1.37
Oil
Soy 146.65/1gall
2tbsp. 0.37
Sauce on
Onion 1pcs. 70/kg 5
31
Chicahar 2tbsp.crush
20/pack 1
on ed
Lemonsit
1pcs. 30/kg 0.25
o
1pcs.
Squid Medium 260/kg 52
sized sliced
All-
purpose 1 cup 37/kg 9.25
flour
Egg 1 pc. 174/tray 5.8
Bread
Calamar ¾ cup 59.70/pack 3.73 40 239.7
Crumbs 102.67 240
es % 7
Salt 1 tsp. 6.80/kg 0.04
½
Pepper 120/kg 1
tsp.ground
Cooking
2 cups 58/kg 29
Oil
Mayonnai
1 tbsp. 280.70/3.5L 1.42
se
Tomato 51.75/1gallo 0.07
¼ tsp.
Ketchup n 4
Chicken 6 pcs.wings 180/kg 10
Chili
¼ tsp. 70/gram 1
powder
All-
1/6 cup 37/kg 1.54
purpose
Black
Chicken 1/8 tsp. 70/35gram 1 40 174.3
pepper 37.29 180
Wings % 9
0.00
Salt 1/8 tsp. 6.80/kg
5
Garlic 1/8 minced 120/kg 2
Cooking 21.7
1 ½cup 58/kg
Oil 5
Table 17. Product Costing and Selling Price for Pulutan: Pica-Pica.
Fries 35.8 50
Chips Nova 21 30
Piattos 23 32
32
Pic-A 30 42
Mang Juan 21 30
Chippy 23 32
Tara Bai! Restobar will use cost plus pricing for Pulutuan with a product mark
up of 50% and 40% directs and indirect cost per product offered and 40% mark up on
all beverages. Tara bai! Resto uses a product markup that enables the establishment
In the Short Orders pricing, the researchers used a product costing method
where the Total cost is derived by adding the fixed and variable costs and divided by
the number of products that Tara Bai! Resto offers then, multiplied by the product mark
up.
Product
2020 2021 2022 2023 2024
Cost
ALCOHOLIC
33
162,552.0 199,739.3 221,411.1
260.50 180,188.89 245,434.22
Elhombre 0 9 1
NON-
ALCOHOLIC
113,977.9 126,344.5
29.73 92,757.60 102,821.80 140,052.96
Pork Sisig 6 7
34
London Gin w/ 111,739.0 123,862.7
145.73 90,935.52 100,802.02 137,301.84
Lime 4 3
35
CHAPTER III
The proposed business is a sole proprietorship type business that is owned and
operated by an individual. This is the least complicated, lowest cost and fastest
business entity to form, minimal legal requirements, full control of management and
operations and not separate taxable entity, taxes paid through owner’s personal tax
lawsuits from the business will likely include the owner’s personal asset and vice
versa.
Organizational Structure
OWNER/MANAGER
DINING STAFF
* Cashier
KITCHEN STAFF
* Server/ Waiter
* Lead Cook
* Security/
Bouncer * Assistant Cook
* Dishwasher
36
Manpower Requirements
Female
37
Takes order, -essentials of
cleaning. -importance of
38
customer to Good Professional
problem.
Communicate
with customer
to resolve
complaints or
ensure
satisfaction.
39
Male
Provides
At least
support to
vocational
head chefs.
Diploma/short
Perform variety
course certificate
of cooking
18-30 years old
duties,
Assistant Cooking skills
including
Cook Preferably with
preparing food,
food services
cleaning the
experience
kitchen, plating
With customer
dishes and
service skills
maintaining
Pleasing
supplies.
personality
Clean plates,
racks. management
Responsible skills
for unloading
40
dirty dishes Ability to stand or
bussers. shifts
With work
services skills
Clean tables,
taking plates,
utensils and
Male or Female
drink ware to
At least high
the kitchen to
school graduate
be washed,
18-30 years old
make sure
With or without
diners water
wok experience
glasses are
Responsible and
Busser full, and reset
hardworking and
tables for the
can multi-task
next service.
Positive and
Might help
outgoing attitude
waiter and
With customer
waitress bring
service skills
food out to a
table, restock
utensils,
napkins and
41
other dining
room needs
Secure
premises and
personnel by
patrolling
properly; Male
violators of
policy and
procedures;
restraining
trespassers.
42
Condition of Employment
Tara Bai! Resto will provide the uniforms of the employees. They will wear black
polo shirt as a uniform in the workplace. Kitchen staffs must wear hairnet and apron
inside the kitchen. During statutory holidays Tara Bai! Resto may provide paid time
off to the on duty employees. Tara Bai! Resto will also grant employees period unpaid
absence from work for the following: Pregnancy leave, Parental leave, Family
responsibility leave, be bereavement leave. Employees are eligible for unpaid leave
as they have commenced employment. Tara Bai! Resto is not required to give
Tara Bai! Resto employees will have 8 working hours, 30 minutes for meal, all
employees are advised to eat before their duty. All employees are free to dine after
working hours.
For employees who will work more than eight hours in a day, Tara Bai! Resto
will pay them overtime. The exception is when the employer has implemented a
flexible work schedule and has allowed the overtime work. Tara Bai! Resto can
attendance problem.
Tara Bai! Resto employees are eligible to mandatory benefits such as SSS,
Phil Health, and PAG-IBIG which are deducted from their salary. The establishment
offers the minimum CARAGA rates for employee salary which is Php 320.
43
Pay-Out Period
The pay-out period of Tara Bai! Resto is every fifteen (15) days of the month.
Employment Process
IDENTIFYING VACANCY
Applicantion
-Applicant Letter
-Resume
-Employment Certificate (For Prior Work Experience)
-Police Clearance/Nbi Clearance/Barangay
Appointment Action
Qualified
Employed
Clearance To Start/Training
44
Organizational Policies
Manager/Owner
reason/cause:
- Poor performance
- Dishonesty
- Stealing
- Insubordination
- Misbehavior
Operational Policies
Legal Requirement
Tara Bai! Resto is a sole proprietorship business type that is required to register
in; Department of trade and industry, Local Government Units; Barangay, Mayor’s
office, Bureau of Internal Revenue. As to employees, Tara Bai! Resto needs to register
45
to the following: Social Security System, Philippine Health Insurance Corporation and
The following are the business permits and licenses that are generally required
business complies with the requirements of the Barangay office where the
business is located.
of registration of the business trade name. It gives the authority to use the
registered business trade name for the business operation. This registration
(Mayor’s Office).
Permit or the Local Government Office where the business will be located
46
and operated. This permit is also requirement by the BIR in issuing a BIR
certificate of registration.
of the BIR. It is used for Annual Payment of Business Taxes as well the
Employees so that all employees of the business receive full benefits from
the SSS.
the requirements from the Government. It is used for the Payment of Health
Remittance for Business Employees for them to receive health benefits such
Remittance for business employees for them to receive full benefits such as
47
Related Laws and Regulations
These are the other legal related laws and regulations of Tara Bai! Resto:
through the prevention and suppression of all kinds of destructive fires and
2. Food and Drug Administration to ensure the health and safety of food
and drugs made available to public. Hazard Analysis and critical control
welfare of workers and to avoid labor cases filed against the establishment.
Management Act 2000. The proper way of segregation and disposal waste
48
C. Registration B Dec 1, 2020 Dec 15, 15 Days
2020
49
CHAPTER III
FINANCIAL ASPECT
The financial aspect of Tara Bai! Resto projects how much start-up capital is
needed, its type of business model, the payback period, breakeven point of sales ,
spend and to the projected sales and profits for the five years of operation of the
business are. The data being provided is the researcher’s basis on the gathering
Capital Requirement
As the business started, the capital budgeted would be 1,100,000.00. The said
supplies, furniture and fixtures and expenses needed to start the business.
Financial Assumption
1. The business operation will start on March, 2020 and will operate
6. Salaries and wages are based on the prescribed wage order by the
7. The business assumed 58.66 as the market share of Tara Bai! Resto based
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8. The days of operation for a worth is 26 days.
9. The equipment’s acquired will be paid on cash, and there are no liabilities.
Payback Period
Tara Bai! Resto invested the amount 1,100,000.00 where it shows the period
that requires to recover the money spent in the business. Money invested divided
into the net annual cash inflow to get its express in years/months.
𝑰𝒏𝒊𝒕𝒊𝒂𝒍 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕
𝑷𝑩𝑷 = ( )
𝑨𝒏𝒏𝒖𝒂𝒍 𝑵𝒆𝒕 𝑪𝒂𝒔𝒉 𝒊𝒏𝑭𝒍𝒐𝒘
𝟏, 𝟏𝟎𝟎, 𝟎𝟎𝟎. 𝟎𝟎
𝑷𝑩𝑷 = ( )
𝟏, 𝟔𝟑𝟒, 𝟑𝟖𝟓. 𝟑𝟏
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TARA BAI! RESTO
5 Year Projection
5 Year Projection
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Total General
and Admin
Expense: 1,497,984.66 1,502,301.33 1,506,782.89 1,511,435.76 1,516,266.60
Net income
before tax 2,172,997.98 2,566,982.93 3,004,018.71 3,488,787.81 4,026,481.23
Less: Income
Tax 545,359.35 671,434.54 811,285.99 966,412.10 1,010,444.37
Net income PHP PHP PHP PHP PHP
after tax 1,627,638.63 1,895,548.39 2,192,732.72 2,522,375.71 3,016,036.86
Net income
ratio 0.44 0.47 0.49 0.50 0.54
(Direct Method)
5 Year Projection
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Cash paid for building 783,931.25
Cash paid for purchase of
furniture and fixture 63,524.00
Cash paid for purchase of
equipment 55,313.92
Total cash paid 902,769.17
Net cash provided from
investing activities 197,230.83
1,922,059. 3,994,720. 6,456,394. 9,352,866.8
Cash Balance Beg. - 60 62 07 5
PHP PHP PHP PHP PHP
1,922,059. 3,994,720. 6,456,394. 9,352,866. 12,838,455.
Net cash flow 60 62 07 85 19
BALANCE SHEET
5 Year Projection
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TARA BAI! RESTO
Total 73,320
The total amount of annual salaries expense of Tara Bai! Restobar are 879,840.
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Note 3. Utilities Expense of Tara Bai! Resto.
1,000.00
X 12.00
12,000.00
Barangay Clearance 50
Total 5,097
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Note 6. Mandatory Benefits to Employees of Tara Bai! Resto.
6,761.8 x 12 = 81,141.6
Manager 13,000.00
Cook 10,400.00
Cashier 8,320.00
Server 8,320.00
Waiter 8,320.00
Dishwasher 8,320.00
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Busser 8,320.00
Total 73,320.00
calculated by dividing the cost of furniture and equipments by their useful life.
Based on the income tax table shows above Tara Bai! Resto rate 32% of excess
Example:
Year 1:
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Financial Ratios and Analysis
Profitability Ratio
evaluates Tara Bai! Resto to generate profit that is relative to its revenue, assets,
operating cost and owners’ equity of the projected five years operation. The overall
Return of Investment
𝑵𝒆𝒕 𝑰𝒏𝒄𝒐𝒎𝒆
𝑹𝑶𝑰 =
𝑪𝒐𝒔𝒕 𝒐𝒇 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕
Return on Investment is the common profitability ratio where it deals with the
money invested and the return realized on that money invested based on the net profit
of the business. The business gives a faster ROI after 5 years, and it is nearly constant
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Net Profit Margin
Net Profit Margin expressed as a percentage, and it measures how many pesos
of sales the business keeps in earning. The result shows that in 5 years the net profit
margin increases.
Sales Revenue
Gross profit ratio is the indicator of Tara Bai! Resto financial health for the
projected five years. It tells how much gross profit every peso the company is earning.
The higher gross profit indicates that Tara Bai! Resto can make a reasonable profit on
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CHAPTER V
SOCIO-ECONOMIC STUDY
Benefits of Employees
There will be job opportunities, which increased the employment rate for
Butuanon’s. It increases their income as well as stabilizes its finances that resulted in
Benefits to Government
The government earns income from the propose business through payment
from Permits, licenses, income tax return and minimize unemployment rate. Using this
income is one of the contributing factors of the government to create projects and
Owner
Investors
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Employee
To provide trainings
Suppliers
Customers
Products and services must be able to take care of the needs of the customers
Competitors
Government
To generate employment
To protect environment
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Questionnaire
The ff. is designed to gather data about the researcher’s study of Tara Bai! Resto in Butuan
City. The researcher seeks to find out information that will be useful for the conduct of study.
Gender: _____
Age: ________
Location: ___________
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If you choose to avail Drinks Only:
a)What beverages do you prefer for;
Non-Alcoholic Drinks Alcoholic Drinks
__Softdrinks __Beer
__Fruit Shake __Gin
__Juice __Rum
__Ice Tea __Vodka
__Four Season __Tequila
__Lemonade __Whiskey
b) How much are you willing to pay for non-alcoholic drinks?
__50-70 __71-90
c) How much are you willing to pay for alcoholic drinks?
__100-300 __301-700
If you choose to avail Drinks + Ice + Chasers:
a)What will you avail ?
__Rum +Lime Juice + Ice
__Rum + Juice +Ice
__Gin + Lime Juice + Ice
__Gin +Juice + Ice
__Vodka +Juice +Softdrinks + Ice
__5pcs. Stallion Beer + Ice
b) How much are you willing to pay for rice meal combo?
__210-250 __260-300
6) Would you like to use musical instruments in a retro-vintage style restobar?
__YES __NO
If YES, what musical instrument will you use?
__Guitar __Sounding Box/Canjo
__Bar Chimes __ Tambourine
__Others (Pls. Specify _________________
7) A restobar encourages customer to set aside mobile phones for the whole dining
experience. They can use it for taking pictures while waiting for their orders, once the orders
are serve they will have a basket for the mobile phones. Are you willing to dine for that
experience?
__YES __NO
If Yes, what are your possible reasons?
__To enjoy conversation
__To enjoy dining without interruption
__To be less distracted
__To not divide attention
__Others (Pls. Specify)
____________________________
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