PROJECT SUMMARY

Name of the Enterprise

“Tara Bai! Resto”

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

going back to the ages of personal conversation.

Vision

Tara Bai! Resto is one of the best restobars in the city that satisfies the

customer needs in terms of enjoying and relaxation that is very affordable. Tara Bai!

Resto serves happiness to customers, employees, community and environment.

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.

Objectives of the Study

 Ensure customer satisfaction and build a repeat-customer base.

 Provide great meals and drinks in affordable price.

 Exceeds the expectation of the customer to maintain loyalty.

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

financial transactions including costs associated with expenses such as utilities,

salaries, purchases, legal expenses.

Industry Profile

The business restaurant is giving a due to our country’s consuming driven

economy. OFW remittances, IP-BPO earnings and significant increases in

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 lsess 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:

Andrew Marasigan, Numbers don’t lie, World online.com)

The 2017 formal audit conducted by DTI revealed that as of beginning of 2016,

there we’re approximately 6,692 pull-services restaurants, 4,477 fast-food restaurant,

3772 food kiosks, 3,748 cafeteria’s, and 1,445 bars and pubs, operating in the country

getting higher today.

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

peso spent. (Andrew J. Marasigan, Numbers don’t lie business worldonline.com)

Proponents

The owner of the establishment:

 JEDRIC SAMPAYAN, FILIPINO

Nasipit, ADN

The type of the establishment is sole proprietorship, an individual

entrepreneurship, owned and run by one person and in which there is no legal

distinction between the owner and the business entity.

Brief History of the Firm

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”

which means “Let’s go”.

Description of the Business

“Tara Bai! Resto” is an establishment that aims to provide a secure venue of

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

establishment also encourages musical leisure by having musical instruments in 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

ages of personal conversations, the uniqueness of the approach of the establishment,

the cost that the management aims to reduce through selecting the appropriate

providers of raw materials and resource allocation in order to meet customer

preference of pricing, the convenience, and the quality of the service that the

management will provide.

Logo of the Business

Figure 1.Tara Bai! Resto Logo (Light Canvas)

Figure 2. Tara Bai! Resto Logo (Dark Canvas)

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

that work in light and dark canvass.

Tagline Discription

Dine, Drink, Converse

The idea of Tara Bai Resto is to make people get together they can dine, drink,

and engaged in conversation with their peers.

5
 CHAPTER I

MARKET STUDY

Target Market

The establishment aims to serve all types of paying customers ages 18-60

years old residing in 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 tourist to stop by, and a go-to

place for workers to relax.

The researchers applied simple random sampling in conducting the study.

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 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.

The researchers gathered data of the total number of population of ages 18 -

60 from years 2014 and 2015, which, according to the Commission on Population

Office, is their current data available.

6
Table 1. Total Population From POPCOM

Year 2014 2015

Total Population 170,525 179,609

From the data collected from The Commission on Population Office, the

researchers have identified the growth rate which is 0.04 and the projected total

population for year 2020 up to year 2024.

Table 1. Projected Total Population

Growth
2020 2021 2022 2023 2024
Rate
Projected
Populatio 225,029 234,113 243,564 253,397 263,626 0.04
n

From the total projected population, the researchers have identified the

percentage of those who go to restobars.

Table 2. Percentage and Total Population from Ages 18 – 60 that go to

Restobars.

Total Poputation Yes No

77.29% 22.71%
225,029 173,925 51,104
234,113 180,946 53,167
243,564 188,251 55,313
253,397 195,851 57,546
263,626 203,757 59,869

7
 Table 2 shows that 77.29% of the total population confirm that they go to

restobars.

In order for the researchers to derive a demand. The researchers determined

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.

Table 3. Demand Analysis

Total Population
Willing To Avail Tara
Year Total Population Who Go To
Bai! Resto
Restobars

77.29% 98.72%

2020 225,029 173,924.91 171,699

2021 234,113 180,945.94 178,630

2022 243,564 188,250.62 185,841

2023 253,397 195,850.54 193,344

2024 263,626 203,756.54 201,148

The table shows that 98.72 out of the 77.29% of the total population that go to

restobars are willing to go to Tara Bai! Resto.

Table 3. Competitors’ Weekly Supply

Moffs Simple Woostock Boys Spin Dart Juan Harley's

Year
Restobar Menu Restobar Bar 360 Vader Supremo Place

2017 70 80 90 40 40 50 80 40

2018 80 90 100 50 50 60 90 50

8
Table 4. 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.

Demand and Supply Analysis

Table 5. Demand and Supply Analysis

Year Demand Supply Gap/ Defeciency Unfulfilled Demand

2020 171,699 35,040 136,659 0.8

2021 178,630 38,880 139,750 0.8
2022 185,841 42,720 143,121 0.8
2023 193,344 46,560 146,784 0.8
2024 201,148 50,400 150,748 0.7

The table shows that the market has an unfulfilled demand of 0.8 or 80% that

Tara Bai! Resto can penetrate.

9
Projected Output

Table 24. Tara Bai! Resto Projected Product Output

Assumed
ALCOHOLIC 2020 2021 2022 2023 2024
Output
Population
0.04 0.04 0.04 0.04
Growth Rate
Operating Days 312
Beer 1L 5
1,560 1,622 1,687 1,755 1,825
Beer 500ml 2
624 649 675 702 730
Beer 350ml 2
624 649 675 702 730
London Gin 1
312 324 337 351 365
Gilbeys Gin 1
312 324 337 351 365
The Bar 1
312 324 337 351 365
Empe 5
1,560 1,622 1,687 1,755 1,825
Tanduay Select 2
624 649 675 702 730
Elhombre 2
624 649 675 702 730
NON-
ALCOHOLIC - - - - -
Softdrinks 8oz 10
3,120 3,245 3,375 3,510 3,650
Juice/Nestea 5
1,560 1,622 1,687 1,755 1,825
PICA-PICA
- - - - -
Fries 10
3,120 3,245 3,375 3,510 3,650
CHIPS
- - - - -
Nova 5
1,560 1,622 1,687 1,755 1,825
Piattos 5
1,560 1,622 1,687 1,755 1,825
Mang Juan 5
1,560 1,622 1,687 1,755 1,825
Chippy 5
1,560 1,622 1,687 1,755 1,825
Pic-a 5
1,560 1,622 1,687 1,755 1,825
SHORT
ORDERS - - - - -
Pork Sisig 10
3,120 3,245 3,375 3,510 3,650
Chicken Wings 10
3,120 3,245 3,375 3,510 3,650

10
 Calamares 5
1,560 1,622 1,687 1,755 1,825
DRINKS
COMBO WITH
- - - - -
ICE
Empe w/ Juice 10
3,120 3,245 3,375 3,510 3,650
Tanduay Select
5
w/Juice 1,560 1,622 1,687 1,755 1,825

Empe w/ Lime 10
3,120 3,245 3,375 3,510 3,650
Tanduay Select
5
w/Lime 1,560 1,622 1,687 1,755 1,825
London Gin w/
2
Lime 624 649 675 702 730
Gilbeys Gin
2
w/Lime 624 649 675 702 730
1 Bucket Beer
50
Stallion 15,600 16,224 16,873 17,548 18,250
Projected
Annual Output 56,160 58,406 60,743 63,172 65,699

Tara Bai! Resto’s projected out is determined by identifying and benchmarking

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 4% population growth rate in the projected output in the preceding

years.

Projected Sales

Table 25. Tara Bai! Resto Projected Product Sales

Sellin
SALES g 2020 2021 2022 2023 2024
Price
ALCOHOLI
C
Beer 1L
110.00 171,600.00 178,464.00 185,602.56 193,026.66 200,747.73
Beer 500ml
60.00 37,440.00 38,937.60 40,495.10 42,114.91 43,799.50

11
Beer 350ml
45.00 28,080.00 29,203.20 30,371.33 31,586.18 32,849.63
London Gin
300.00 93,600.00 97,344.00 101,237.76 105,287.27 109,498.76
Gilbeys Gin
300.00 93,600.00 97,344.00 101,237.76 105,287.27 109,498.76
The Bar
130.00 40,560.00 42,182.40 43,869.70 45,624.48 47,449.46
Empe
120.00 187,200.00 194,688.00 202,475.52 210,574.54 218,997.52
Tanduay
Select 110.00 68,640.00 71,385.60 74,241.02 77,210.66 80,299.09
Elhombre
365.00 227,760.00 236,870.40 246,345.22 256,199.02 266,446.99
NON-
ALCOHOLI
- - - - -
C
Softdrinks
8oz 20.00 62,400.00 64,896.00 67,491.84 70,191.51 72,999.17
Juice/Neste
a 20.00 31,200.00 32,448.00 33,745.92 35,095.76 36,499.59
PICA-PICA
- - - - -
Fries
50.00 156,000.00 162,240.00 168,729.60 175,478.78 182,497.94
CHIPS
- - - - -
Nova
30.00 46,800.00 48,672.00 50,618.88 52,643.64 54,749.38
Piattos
32.00 49,920.00 51,916.80 53,993.47 56,153.21 58,399.34
Mang Juan
30.00 46,800.00 48,672.00 50,618.88 52,643.64 54,749.38
Chippy
32.00 49,920.00 51,916.80 53,993.47 56,153.21 58,399.34
Pic-a
42.00 65,520.00 68,140.80 70,866.43 73,701.09 76,649.13
SHORT
ORDERS - - - - -
Pork Sisig
220.00 686,400.00 713,856.00 742,410.24 772,106.65 802,990.92
Chicken
Wings 230.00 717,600.00 746,304.00 776,156.16 807,202.41 839,490.50
Calamares
250.00 390,000.00 405,600.00 421,824.00 438,696.96 456,244.84
DRINKS
COMBO
- - - - -
WITH ICE
Empe w/
Juice 140.00 436,800.00 454,272.00 472,442.88 491,340.60 510,994.22
Tanduay
Select
140.00 218,400.00 227,136.00 236,221.44 245,670.30 255,497.11
w/Juice
Empe w/
Lime 180.00 561,600.00 584,064.00 607,426.56 631,723.62 656,992.57
Tanduay
Select
180.00 280,800.00 292,032.00 303,713.28 315,861.81 328,496.28
w/Lime

12
 London Gin
w/ Lime 220.00 137,280.00 142,771.20 148,482.05 154,421.33 160,598.18
Gilbeys Gin
w/Lime 360.00 224,640.00 233,625.60 242,970.62 252,689.45 262,797.03

1 Bucket
3,744,000.0 3,893,760.0 4,049,510.4 4,211,490.8
Beer Stallion 240.00 4,379,950.45
0 0 0 2
Project
Annual 8,854,560.0 9,208,742.4 9,577,092.1 9,960,175.7 10,358,582.8
Sales 0 0 0 8 1

Tara Bai! Resto’s projected annual sales is derived my multiplying the projected

annual output by the resto’s selling price per product.

SWOT Analysis

Table 26. Internal and External Factors of Tara Bai! Resto

INTERNAL FACTORS

Strength Weakness

 Affordable food and beverages  Tara Bai! Resto is a new entrant

with combos of choice compared  Offers products which is already

with competitors available in the market

 Unique ambience with a classic

hippie retro-vintage style

 Open area with a windy ambiance

 The business located at

accessible in terms of

transportation

13
 EXTERNAL FACTORS

Opportunities Threat

 The market has an unfulfilled  Resto bar competition in the city

demand of approximately 80% that offers similar foods and

which Tara Bai! Resto can take beverages

advantage of.  Customer choice

 Price war with competitors

Competitive Advantages

1. Offers a Classic retro-vintage ambiance.

2. Open area that has a windy ambiance during all season for proper ventilation

3. Offers affordable food and drinks compared with the competition.

4. Unlimited hard liquor drinks (consumable time).

5. Offers Musical instrument for customer to use.

6. The location is accessible in terms of transportation.

14
Market Share

Figure 4. Tara Bai! Resto Market Share

Tara Bai! Resto 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

go to restobars.

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.

15
 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

and become regular.

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

Combos with Ice.

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

to others and meets consumer preference.

16
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

residents in the area and accessible in terms of transportation.

Promotion

1. Tara Bai! Resto will sign up for Google my business in order to get resto bar

listed on Google’s massive business directed and in maps listing.

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

tagging or mentioning to their friends, relatives, colleagues and encourage

others to visit using Facebook.

3. Word-of-mouth marketing to encourage people to recommend Tara Bai! Resto

to their friends and acquaintances.

17
 CHAPTER II

TECHNICAL ASPECT

Location Map of the Business Office

Figure 4. Location of Tara Bai! Resto.

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.

18
Layout

Figure 5. Tara Bai! Resto Floor Plan.

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. Parking

is available at roadside outside the establishment.

19
Office Layout

Figure 6. Bird’s Eye View Of Tara Bai! Resto.

Figure 7. Perspective View of Tara Bai! Resto.

20
Figure 8. Tara Bai! Resto Interior Design.

Operational Flow Chart

Figure 9. Supply Purchasing of Tara Bai! Resto

PURCHASED SUPPLIES

BEVERAGE DISTRIBUTOR
PUBLIC MARKET

PURCHASED REQUISITION
FORM
STORAGE INVENTORY

MODE OF PAYMENT

KITCHEN
CASH CREDIT

FILLOUT CCPR

OBTAIN P.O FROM

THE CONTROLLER DOCUMENT TO CONTROLLER
FOR APPRPOVAL

21
Customer Purchase Flow

Figure 9. Customer Purchase Flow Diagram

Confirm/Check
Guest Arrival Reservation Yes/No
available tables

Waiter takes Take guest to

Kitchen Introduce Menu
order the table

Serve Order Bill Out End

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

non-working holidays and Monday as a rest day of all staff.

22
Furniture and Fixtures, Equipment, and Supplies

Table 27. Furniture and Fixtures

Total Useful Depreciation

Item Description QTY Cost
Cost Life Cost
Westing House 10” Exhaust
2 1,035.00 2,070.00 5
001 with Grill 414.00

Standard STW – 18” Wall

4 1,249.00 4,996.00 5
002 Fan 999.20

OEM 100” x 40” x 80” 3

1 2,720.00 2,720.00 5
003 Layer Kitchen Rack 544.00

OEM 100" x 40" x 80" Wood

004 Preparation Table 1 1,000.00 1,000.00 5 200.00

Maxten 16" x 24" Kitchen

005 Sink 3 399.00 1,197.00 5 239.40

OEM 24 x 36 Wood Folding

006 Table 8 600.00 4,800.00 5 960.00

OEM 40" Short Leg Wood

007 Table 6 600.00 3,600.00 5 720.00

008 60" x 75" Floor Mat 6 695.00 4,170.00 5 834.00

009 24" Floor Pillow 24 190.00 4,560.00 5 912.00

010 Jolly Monoblock Chair 60 340.00 20,400.00 5 4,080.00

Royal Tern Maya White Pail

011 Flush Toilet Bowl 2 895.00 1,790.00 5 358.00

23
 Wonda W-2021 Kitchen

012 Wall Mount Faucet 3 250.00 750.00 5 150.00

Bestguard B021 Sink

013 Faucet 2 82.00 164.00 5 32.80

2pc Pointer 14W Daylight

Flouresent with Aluminum

014 Reflector 1 1,740.00 1,740.00 1 1,740.00

25ft 25pcs Clear Bulb

015 Series 4 1,450.00 5,800.00 1 5,800.00

016 Firefly 9W LED Bulb 4 125.00 500.00 1 500.00

017 7ft Wood Door 3 900.00 2,700.00 5 540.00

Powerhouse Door Knob

018 Lock Set 3 189.00 567.00 5 113.40

Total 63,524.00 19,136.80

Table 28. Equipment

Usef
Ite QT Total Depreciati
Description Cost ul
m Y Cost on Cost
Life
Synergy BD-148 Chest Type 5ft 10,000. 10,000.
1 5 2,000.00
001 Freezer 00 00

Imarflex Heavy Duty 10L Rice 4,149.0 4,149.0

1 5 829.8
002 Cooker 0 0

24
 3D New Generation 2L Deep 1,899.0 1,899.0
1 5 379.8
003 Fryer 0 0

Marubishi MC 21A Cast Iron 1,250.0 2,500.0

004 Stove 2 0 0 5 500.00

D'Best F2 25cm x 22cm x 14cm

005 Frying Pan 3 162.64 487.92 5 97.58

OEM Kitchen Tool Set

(Colander, Spoon, Drain Shovel, 1,198.0

006 Soup Spoon, Turner, Meat Fork) 2 599.00 0 5 239.60

Sato 17cm Stainless Steel

007 Butcher Knife 1 330.00 330.00 5 66.00

Sato KN-02 9" Stainless Steel

008 Knife 1 135.00 135.00 5 27.00

Home Chef 20cm x 30cm

009 Chopping Board 1 140.00 140.00 5 28.00

3" Thick 30cm Wooden

010 Chopping Board 1 350.00 350.00 5 70.00

OEM 3pcs 20cm Stainless

011 Mixing Bowl 1 510.00 510.00 5 102.00

Fujidenzo RS-42LKS 4ft 8,498.0 8,498.0

012 Refrigerator 1 0 0 10 849.80

Tolsen 8" Stainless Steel Kitchen

013 Sciccors 1 159.00 159.00 3 53.00

014 Tolsen 6" Office Sciccors 1 25.00 25.00 1 25.00

25
015 Unilucky Brown Serving Tray 20 40.00 800.00 5 160.00

016 Kitchen Service Call Bell 1 101.00 101.00 5 20.20

Casio MS-712A Electronic

017 Calculator 1 120.00 120.00 2 60.00

4,800.0

018 10" White Ceramic Plates 80 60.00 0 5 960.00

1,500.0

019 5" White Ceramic Saucer 50 30.00 0 5 300.00

1,500.0

020 7" Stainless Dining Spoon 100 15.00 0 5 300.00

1,500.0

021 7" Stainless Dining Fork 100 15.00 0 5 300.00

022 5" Stainless Teaspoon 50 10.00 500.00 5 100.00

Ocean Glassware 12pcs 3,552.0

023 Drinking Glass 12 296.00 0 5 710.40

D&D Mahogany Flat Body 6,990.0 6,990.0

024 Acoustic Electric Guitar 1 0 0 5 1,398.00

26
 GLJGS Double half moon

025 Tambourine 1 388.00 388.00 5 77.60

1,500.0 1,500.0

026 Cajon Acoustic Beatbox 1 0 0 5 300.00

027 Pail 5L 3 129.00 387.00 3 129.00

028 Basin 5L 1 139.00 139.00 3 46.33

029 Dipper 1L 3 47.00 141.00 3 47.00

030 Standard Spin Mop with Pail 3L 1 775.00 775.00 3 258.33

031 Broom 2 75.00 150.00 1 150.00

032 Bamboo Broom 2 45.00 90.00 1 90.00

55,313.

Total 92 10,674.45

Table 29. Supplies

001 White Table Tissue 400 Sheets 10 25.00 250.00

002 Record Book 2 80.00 160.00

003 Official Receipt 50 Pages 60 20.00 1,200.00

004 Ball Pen 10 5.00 50.00

005 Bond Paper 500 Sheets 3 164.00 492.00

27
 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

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

28
29
Intangible Assets

The Intangible assets are:

 Brand Name: Tara Bai! Resto Bar

 Tara Bai! Resto Bar Logo & Tagline

 Tara Bai! Resto Bar Facebook Page

Utilities

Table 30. Annual Utilities Expense of Tara Bai! Restobar

SOURCE MONTHLY COST ANNUAL COST

BCWD P 1,000.00 P 18,000.00

ANECO P 4,000.00 P 48,000.00

GLOBE P 600.00 P 7,200.00

30
 SOLANE P 2,700.00 P 32,400.00

PHOENIX P 1,000.00 P 12,000.00

LOT RENT P 20,000.00 P 240,000.00

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

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.

Products and Pricing

Tara Bai! Resto offers products that got the highest votes from the survey
conducted by the researchers.

31
Product Costing

Table 31. 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

London 700ml/1bo 1267.25/b 295.6

211.16 40% 300
Gin t. ox 12bot. 3
Gin Gilbey’s 700ml/1bo 2583/box 301.3
215.25 40% 300
Gin t 12bot. 5
1104/box 128.8
The Bar 1L/1bot 92 40% 130
12bot. 0
Tanduay 1020/box 119.0
1/L bot 85 40% 120
Longneck 12bot 0
Companer
700ml/1bo 1139.80/b 132.9
o Light 94.98 40% 130
t ox 12bot 7
Brandy
Tanduay
700ml/1bo 976/box 113.8
Select 81.33 40% 110
t 12bot 6
700ml
Superior 2874.10/b 335.3
70cl/1bot 239.51 40% 340
Rum ox 12bot 0
Tanduay 700ml/1bo 847/box
Rum 70.58 40% 98.81 100
Light t 12bot

Tanduay 3981.10/b 464.4

70cl/1bot 331.76 40% 460
Rum 1854 ox 12bot 6

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

32
Table 32. Product Cost and Selling Price for Non-Alcoholic Drinks

Non-Alcoholic Drinks Total Cost Selling Price

Softdrinks 6.67 20
Juice 9.63 20

Table 33. 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

Red/Gree
Pork n Chili 1tsp. 120/kg 4
Sisig Pepper
Mayonnai 40 156.4
1tbsp. 280.70/3.5L 1.42 19.31 160
se % 1
Cooking
3tbsp. 58/kg 1.37
Oil
Soy 146.65/1gall
2tbsp. 0.37
Sauce on
Onion 1pcs. 70/kg 5
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
Calamar flour 40 239.7
102.67 240
es Egg 1 pc. 174/tray 5.8 % 7
Bread
¾ cup 59.70/pack 3.73
Crumbs
Salt 1 tsp. 6.80/kg 0.04
½
Pepper 120/kg 1
tsp.ground

33
 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 34. Product Costing and Selling Price for Pulutan: Pica-Pica.

PICA-PICA Total Cost Selling Price

Fries 35.8 50

Chips Nova 21 30

Piattos 23 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

to profit while keeping a lower selling price than the competitors.

34
 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.

35
 CHAPTER III

ORGANIZATION AND MANAGEMENT STUDY

Form of Business Organization

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

return. The major disadvantage to a sole proprietorship is unlimited liability, as any

lawsuits from the business will likely include the owner’s personal asset and vice

versa.

Organizational Structure

Figure 10. Tara Bai! Resto Organizational Chart

OWNER/MANAGER

DINING STAFF
* Cashier
KITCHEN STAFF
* Server/ Waiter
* Lead Cook
* Security/
Bouncer * Assistant Cook
* Dishwasher

36
Manpower Requirements

Table 35. List of Job Description, Job Qualifications, Job Orientation/Trainings.

JOB JOB QUALIFICATION/ JOB ORIENTATION/

JOB TITLE
DESCRIPTION REQUIREMENTS TRANINGS

 Female

 At least High  Develop

Manage cash
school graduate customer
and sales
 18-30 year old service skills
transactions in
 Basic math and -general
dining facilities,
computer skills friendliness
Includes
 Trustworthy -greetings
promoting
 Previous -cross selling
services,
experience is an -handling angry-
improving
asset customer
Cashier customer
 Excellent  Store policy
satisfaction
interpersonal  Hands on
answering to
skills with great experienced in
inquiries,
communication up-selling
reporting to the
ability
restaurant’s
 With pleasing  Customer
manager and
personality service training
greeting
 With customer
customers.
service skills -role playing

37
 Takes order, -essentials of

answer greetings and

 Male
questions conversing
 At least high
about the  Menu
school graduate
menu food, knowledge
 18-30 years old
sell’s the training
 Previous
restaurant’s -presentation
experience is an
food and highlighting the
asset
drinks, takes dishes and
Server  Can work well in
payment, beverages
a fast-faced
communicates available
environment
orders with -importance of
 With customer
kitchen staff, allergen and
service skills
seat customer, food safety
 With pleasing
and helps with information
personality
customer  Proper serving

service and etiquette training

cleaning. -importance of

Takes order’s being pleasant

 Male or Female
and serve food and greeting
 At least high
and beverages diners warmly
Waiter/ school graduate
to patrons at as they enter
Waitress  18-30 years old
tables in dining -watch out guest
 Preferably with
establishment. needs
work experience
Check with

38
 customer to  Good  Professional

ensure that communication appearance

they are skills training

enjoying their  With customer -dress code

meals and take service skills requirement

action to  With pleasing

correct any personality

problem.

Communicate

with customer

to resolve

complaints or

ensure

satisfaction.

The one who

 Male
prepare the
 At least high
most of the
school graduate
meals. Design
 25-35 years old
the menu,
 At least 2 years of
Lead Cook review food
work experienced
and often train
in the related field
cooks and
is required
other food
 With customer
preparation
service skills
worker

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,

cups and  Male or Female

utensils put  At least high

away clean school graduate

dishes in  18-30 years old

Dishwasher proper storage  With or without

areas such as work experience

in cabinets or  Exceptional time

racks. management

Responsible skills

for unloading

40
 dirty dishes  Ability to stand or

brought in walk for 8hour

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 or Female

monitoring  With security

surveillance license and

equipment and training certificate

access points;  Preferably with

permitting work experience

Security
entry. Prevents  At least high
Guard
losses and school graduate

damage by  20-50 years old

reporting  Physically and

irregularities; mentally fit

informing  Smart and alert

violators of  With

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

employees paid leave for illness.

Tara Bai! Resto employees will have 8 working hours, 30mins. for meal, all

employees are advised to eat before their duty. All employees are free to dine after

working hours.

Employees who will work more than eight hours in a day Tara Bai! Resto will

pay overtime. The exception is when the employer has implemented a flexible work

schedule. Tara Bai! Resto can terminate its employee if dissatisfaction with an

employee’s poor performance and attendance problem.

Compensation and Benefits

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.

43
Pay-Out Period

The pay-out period of Tara Bai! Resto is every fifteen (15) days of the month.

Employment Process

Figure 12. Employment Process of Tara Bai! Restobar.

IDENTIFYING VACANCY

PLAN AND PREPARE JOB DESCRIPTION

POST AND PROMOTE JOB OFFERING

Applicants
-Applicant Letter
-Resume
-Employment Certificate (For Prior Work Experience)
-Police Clearance/Nbi Clearance/Barangay

Appointment Action

Not Qualified Message through

Conduct Interview
Email or Text

Qualified

Employed
Clearance To Start/Training

44
Organizational Policies

Manager/Owner

The manager/owner has the right to terminate his employee, possible

reason/cause:

- Poor quality of work

- Consecutive late and excuses

- Dishonesty

- Stealing

- In subordination

- Frequent absences and tardiness

Operational Policies

1. Customer shall be the priority

2. Business time 5:00 pm to 1:00 am

3. By shifting to buy fresh goods

4. Customer can book tables through Facebook page

5. At 12 am cut off orders

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

Home Development Mutual Fund.

Documentary Requirements for Sole Proprietorship

1. Duly Filled out PBR Sole Proprietorship Form

2. One (1) Valid Government Issued ID of Applicant

Filed by the Representative

1. Letter of Authorization signed by the Applicant

Business Permit and License

The following are the business permits and licenses that are generally required

to all business industries.

1. Barangay Clearance – The barangay clearance is a certificate that the

business complies with the requirements of the Barangay office where the

business is located.

2. DTI Business Name (BN) Registered Certificate – This is the certificate

of registration of the business trade name. It gives the authority to use the

registered business trade name for the business operation. This registration

certificate will also be a requirement to complete the papers required from

other government offices, such as BIR and Local Government Office

(Mayor’s Office).

3. Mayor’s Business Permit – Business have to secure a Mayor’s Business

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.

4. BIR Certificate of Registration – The BIR Certificate of Registration is a

certificate of registration that the business complies with the requirements

of the BIR. It is used for Annual Payment of Business Taxes as well the

printing and issuance of Officials Business Receipts.

5. SSS Employer’s Registration – The SSS Employer’s Registration is a

certificate of registration that the business complies with the requirements

of the Government. It is used for the Payments Remittance for Business

Employees so that all employees of the business receive full benefits from

the SSS.

6. Phil-Health Employer’s Registration – The Phil-Health Employer’s

Registration is a certificate of registration that the business complies with

the requirements from the Government. It is used for the Payment of Health

Remittance for Business Employees for them to receive health benefits such

as Hospitalization and others.

7. Pag-IBIG Employer’s Registration – The Pag-IBIG Employer’s

Registration is a certificate of registration that business complies with the

requirements from Government. It is used for the payment of Pag-IBIG

Remittance for business employees for them to receive full benefits such as

Housing Loan and others.

8. DOLE Registration – Businesses with five or more employees are

encouraged to register with the Department of Labor of Employment (DOLE)

to monitor their compliance with Labor regulations.

47
Related Laws and Regulations

These are the other legal related laws and regulations of Tara Bai! Resto:

1. Bureau of Fire and Protection Republic Act N0.9514 section 2 it is the

policy of the state to ensure public safety, promote economic development

through the prevention and suppression of all kinds of destructive fires and

promote the professionalization of the fire service as a profession.

2. Food and Drug Administration to ensure the health and safety of food

and drugs made available to public. Hazard Analysis and critical control

points (HACCP) to enhance food safety management and product quality.

3. Department of Labor and Employment (DOLE) to protect the rights and

welfare of workers and to avoid labor cases filed against the establishment.

4. Environmental Law Republic Act No. 9003: Ecological Solid Waste

Management Act 2000. The proper way of segregation and disposal waste

is also a contributing factor that the company supports RA 9003.

PROJECT TIME TABLE

Table 36. Tara Bai! Resto Project Time Table

Activities Task Predecessor Start Date Finish Date Duration

A. Feasibility None Aug 1, 2019 Oct 31, 92 Days

Study
2019

48
B. Pulling up of A Nov 1, 2019 Nov 30, 30 Days

Equity 2019

C. Registration B Dec 1, 2020 Dec 15, 15 Days

2020

D. Establishment B Dec 1, 2020 Jan 15, 62 Days

of perimeter 2020

and building

E. Process and D Jan 20, 2020 Jan 31, 15 Days

Installation of 2020

Water and

Electricity

F. Orders and D Feb 1, 2020 Feb 29, 29 Days

receipt of 2020

Equipment,

Supplies,

Furniture and

Fixtures

G. Installation of D Feb 1, 2020 Feb 29, 29 Days

Equipment, 2020

Supplies,

Furniture,

Fixtures

49
H. Hiring and G Feb 1, 2020 Feb 29, 31 Days

Training of 2020

Personnel

I. Start of H March

Operation 1,2020

50
 CHAPTER III

FINANCIAL ASPECT

Tara Bai! Resto

Statement of Financial Position

For 5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Sales Revenue 8,854,560.00 9,208,742.40 9,577,092.10 9,960,175.78 10,358,582.81
Less: Product Cost 5,183,577.36 5,392,475.53 5,609,792.29 5,835,866.92 6,071,052.36
Gross profit 3,670,982.64 3,816,266.87 3,967,299.80 4,124,308.86 4,287,530.45
Gross profit ratio 0.41 0.41 0.41 0.41 0.41
Less: General and
Admin Expenses
Gross Salaries 879,840.00 879,840.00 879,840.00 879,840.00 879,840.00
Internet 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00
Electricity 48,000.00 49,934.40 51,946.76 54,040.21 56,218.03
Water 12,000.00 12,483.60 12,986.69 13,510.05 14,054.51
Lot Rent 240,000.00 240,000.00 240,000.00 240,000.00 240,000.00
LPG 32,400.00 33,705.72 35,064.06 36,477.14 37,947.17
Gasoline 12,000.00 12,300.00 12,607.50 12,922.69 13,245.75
Supplies 11,718.00 12,010.95 12,311.22 12,619.00 12,934.48
Mandatory
Benefits 71,220.00 71,220.00 71,220.00 71,220.00 71,220.00
13th Month Pay 73,320.00 73,320.00 73,320.00 73,320.00 73,320.00
Depreciation 100,365.06 100,365.06 100,365.06 100,365.06 100,365.06
Total General and
Admin Expense: 1,488,063.06 1,492,379.73 1,496,861.29 1,501,514.16 1,506,345.00
Net income before
tax 2,182,919.58 2,323,887.14 2,470,438.51 2,622,794.70 2,781,185.45
Less: Income Tax 548,534.27 593,643.89 640,540.32 689,294.30 636,855.63
Net income after PHP PHP PHP PHP PHP
tax 1,634,385.31 1,730,243.26 1,829,898.19 1,933,500.40 2,144,329.81
Net income ratio 0.45 0.45 0.46 0.47 0.50

51
 Tara Bai! Resto

Statement of Cash Flow

(Direct Method)

For 5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Cash Flow of Operating
Activities
8,854,560. 9,208,742. 9,577,092. 9,960,175. 10,358,582
Cash received from Sales 00 40 10 78 .81
5,183,577. 5,392,475. 5,609,792. 5,835,866. 6,071,052.
Cash paid for Production 36 53 29 92 36
Cash paid for salaries 879,840.00 879,840.00 879,840.00 879,840.00 879,840.00
Cash paid for internet 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00
Cash paid for electricity 48,000.00 49,934.40 51,946.76 54,040.21 56,218.03
Cash paid for water 12,000.00 12,483.60 12,986.69 13,510.05 14,054.51
Cash Paid for Rental of land 240,000.00 240,000.00 240,000.00 240,000.00 240,000.00
Cash paid for LPG 32,400.00 33,705.72 35,064.06 36,477.14 37,947.17
Cash paid for Gasoline 12,000.00 12,300.00 12,607.50 12,922.69 13,245.75
Cash paid for Supplies 11,718.00 12,010.95 12,311.22 12,619.00 12,934.48
Cash paid for Madatory
Benefits 71,220.00 71,220.00 71,220.00 71,220.00 71,220.00
Cash paid for 13th Month 73,320.00 73,320.00 73,320.00 73,320.00 73,320.00
Total cash paid 548,534.27 594,686.97 642,710.32 692,680.10 641,257.94
Net cash provided from 7,119,809. 7,379,177. 7,648,998. 7,929,696. 8,118,290.
operating activities 63 16 84 11 24
PHP PHP PHP PHP PHP
1,734,750. 1,829,565. 1,928,093. 2,030,479. 2,240,292.
Cash flow investing activities 37 24 26 67 57

Cash received from initial 1,100,000.

Investment 00
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
1,931,981. 3,764,806. 5,699,680. 7,740,740.
Cash Balance Beg. - 20 07 56 82
PHP PHP PHP PHP PHP
1,931,981. 3,761,546. 5,689,639. 7,720,119. 9,960,411.
Net cash flow 20 44 69 36 93

52
 Tara Bai! Resto

Statement of Changes in Equity

For 5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Initial capital 1,100,000.00 2,734,385.31 4,466,845.12 6,301,354.55 8,242,049.75
Add:
Additional
Capital - - - -
Income 1,634,385.31 1,730,243.26 1,829,898.19 1,933,500.40 2,144,329.81
Less:
Withdrawal
Ending
Balance 2,734,385.31 4,464,628.57 6,296,743.31 8,234,854.95 10,386,379.57

Tara Bai! Resto

Balance Sheet

For 5 Year Projection

YEAR YEAR YEAR YEAR

1 2 3 4 YEAR 5
Dr Cr Dr CR Dr Cr Dr Cr Dr Cr
Curre
nt
Asset
1,931, 3,761, 5,689, 7,720,
981.2 546.4 639.6 119.3 9,960,
Cash 0 4 9 6 411.93
Fixed
Asset

Buildi 783,9 783,9 783,9 783,9 783,93

ng 31.25 31.25 31.25 31.25 1.25

Furnit
ure
and
Fixtur 63,52 63,52 63,52 63,52 63,524
e 4.00 4.00 4.00 4.00 .00

Office
Equip 55,31 55,31 55,31 55,31 55,313
ment 3.92 3.92 3.92 3.92 .92

53
Accu
mulat
ed
Depre - - - - -
ciatio 100,3 200,7 301,0 401,4 501,82
n 65.06 30.12 95.19 60.25 5.31
OWNE
RS
EQUIT
Y
Tara
Bai!
Resto 2,734, 4,466, 6,301, 8,242, 10,396
Capita 385.3 845.1 354.5 049.7 ,651.6
l 1 2 5 5 2
2,734, 2,734, 4,466, 4,466, 6,301, 6,301, 8,242, 8,242, 10,396 10,396
385.3 385.3 845.1 845.1 354.5 354.5 049.7 049.7 ,651.6 ,651.6
Total 1 1 2 2 4 5 5 5 1 2

PAYBACK PERIOD

𝑰𝒏𝒊𝒕𝒊𝒂𝒍 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕
𝑷𝑩𝑷 = ( )
𝑨𝒏𝒏𝒖𝒂𝒍 𝑵𝒆𝒕 𝑪𝒂𝒔𝒉 𝒊𝒏𝑭𝒍𝒐𝒘

𝟏, 𝟏𝟎𝟎, 𝟎𝟎𝟎. 𝟎𝟎
𝑷𝑩𝑷 = ( )
𝟏, 𝟔𝟑𝟒, 𝟑𝟖𝟓. 𝟑𝟏

=. 𝟔𝟕𝟑𝟎 𝒐𝒓 (𝟖 𝒎𝒐𝒏𝒕𝒉 𝒂𝒏𝒅 𝟐 𝒅𝒂𝒚𝒔)

54
Return of Investment

TOTAL COST OF INVESTMENT

PRODUCTION COST + GENERAL and ADMIN EXPENSES

YEAR1 YEAR2 YEAR3 YEAR4 YEAR5

6,671,640.42 6,884,855.26 7,106,653.58 7,337,381.08 7,577,397.36

𝑵𝒆𝒕 𝑰𝒏𝒄𝒐𝒎𝒆
𝑹𝑶𝑰 =
𝑪𝒐𝒔𝒕 𝒐𝒇 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕

𝟏, 𝟔𝟑𝟒, 𝟑𝟖𝟓. 𝟑𝟏
𝒀𝒆𝒂𝒓 𝟏 = = 𝟐𝟒. 𝟓𝟎%
𝟔, 𝟔𝟕𝟏, 𝟔𝟒𝟎. 𝟒𝟐

𝟏, 𝟕𝟑𝟐, 𝟒𝟓𝟗. 𝟖𝟏
𝒀𝒆𝒂𝒓 𝟐 = = 𝟐𝟓. 𝟏𝟔%
𝟔, 𝟖𝟖𝟒, 𝟖𝟓𝟓. 𝟐𝟔

𝟏, 𝟖𝟑𝟒, 𝟓𝟎𝟗. 𝟒𝟑
𝒀𝒆𝒂𝒓 𝟑 = = 𝟐𝟓. 𝟖𝟏%
𝟕, 𝟏𝟎𝟔, 𝟔𝟓𝟑. 𝟓𝟖

𝟏, 𝟗𝟒𝟎, 𝟔𝟗𝟓. 𝟐𝟏
𝒀𝒆𝒂𝒓 𝟒 = = 𝟐𝟔. 𝟒𝟓%
𝟕, 𝟑𝟑𝟕, 𝟑𝟖𝟏. 𝟎𝟖

𝟐, 𝟏𝟓𝟒, 𝟔𝟎𝟏. 𝟖𝟕
𝒀𝒆𝒂𝒓 𝟓 = = 𝟐𝟖. 𝟒𝟑%
𝟕, 𝟓𝟕𝟕, 𝟑𝟗𝟕. 𝟑𝟔

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 CHAPTER V

SOCIO-ECONOMIC STUDY

Contribution to the Philippine Economy

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

high standard of living.

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

programs to improve the standard quality of living for the people.

Company’s Responsibility to:

Owner

 To run the business efficiently

 Proper utilization of capital and other resources

 Growth and appreciation of capital

Investors

 Ensuring safety of their investment

 Regular payment of interest

 Timely repayment of principal amount

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Employee

 To provide a healthy working environment

 To grant regular and fair wages

 To provide welfare services

 To provide trainings

 To provide reasonable working standard and norms

 Proper recognition of efficiency and hard work

Suppliers

 T give regular orders for purchases of goods

 To deal on fair terms and conditions

 Timely payment of dues

Customers

 Products and services must be able to take care of the needs of the customers

 Price of goods and services will be reasonable and affordable

 Grievances of the customers if any must be settled quickly

 There must be regularly in supply of goods and services

Competitors

 Not to defame competitors through false or ambiguous advertisement

Government

 Payment of fees, duties and taxes regularly as well as honestly

 Not to indulge in monopolistic and restrictive trade practices

 Conforming to pollution control norms set up by government

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Society

 To generate employment

 To preserve and promote social and cultural values

 To protect environment

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Questionnaire

The ff. is designed to gather data about the researcher’s study of Tara BaiRestobar in Butuan

City. The researcher seeks to find out information that will be useful for the conduct of study.

Your contribution will be great help. Kindly check your response.

Name (Optional): ___________________________

Gender: _____

Age: ________

Location: ___________

1. Do you go to restobars? ___ Yes ___ No

2. Which restobars do you go to?

__ Moffs Restobars __ Spin 360

__ Simple Menu __ Dart Vader

__ Woodstock Restobar __ Juan Supremo

__ Boys Bar __ Harley’s Place

__ Others (Pls.Specify) ______________

_____

5. Have you been into a retro-vintage style restobar in ButuanCity ?

__YES __ NO
 If YES, where it is?
____________________________

 If NO, are you willing to avail their services?

__YES __NO

 If YES, what services are you willing to avail in a retro-vintage restobar?

__Drinks only __Rice meal combo
__Drinks combo + Ice + Chasers __ Pulutan
__Others (Pls. Specify) __________________

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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 ?

__200 - 400 __401 - 600
 If you choose to avail Rice Meal Combo:
a)What will you avail ? (Choose 5 of your choice)
__ Rice+ 1pc. Chicken Leg +Nestea
__ Rice+ 4pcs. Chicken Wings +Nestea
__ Rice +Pork Sisig +Nestea
__Rice + Pork Chop + Nestea
__Rice + Pork Adobo + Nestea
__ Rice + Chicken Adobo + Nestea
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 __ Rice + Fried Bangus + Nestea
__ Rice +Lumpia Shanghai + Nestea
__ Rice +Sotanghon + Nestea
__ Rice + Grilled Tuna + Nestea
__ Rice + Crispy Pata + Nestea
__ Rice + Calamares + Nestea

b) How much are you willing to pay for rice meal combo?
__210-250 __260-300
6) Are you willing to use musical instrument 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)
____________________________

8) If there is a retro-vintage style restobar to be established in Butuan City that offers

services/products mentioned above, are you willing to avail?
__YES __NO

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