Streat Vibes

STREAT VIBES: A STREET FOOD INDUSTRY THAT SHOWCASES VARIETY OF
TASTE FROM ASIA
A Proposed Feasibility Study

Presented to the Faculty of the
University of St. La Salle
Yu An Log College of Business and Accountancy
Marketing and Operations Management Department
In Partial Fulfillment
of the Requirements
for Feasibility Study (FS100)
Gatilogo, Caitlin
De Los Santos, Bea
Albes, Aubrey Dianne
Morancil, John Michael
Andrade, Ricky
date
INTRODUCTION
Name of the proposed business
StrEAT Vibes, the proposed business name, is derived from the words “street” “eat”
“vibes” which implies the street food vibes served indoors, in an innovative and sanitary manner
but with the quality Asian taste. Street foods is described as a wide range of ready-to-eat foods
and beverages sold and sometimes prepared in public places, notably streets (Winarno, 1986). It
often reflects traditional local cultures and exist in an endless variety.
Products and services
"Street foods is not dangerous, improper handling is" (Tacio, 2012). Street foods all
around the world is considered to be the most convenient food in terms of the ratio of its price to
the proportion given per serving. Street foods itself is an integral part on one's culture and
lifestyle. Asian countries are mostly known of having the most unique and exotic street foods
that are well loved and enjoyed by the people. Although the street food industry in the
Philippines is favoured by many, the Food and Nutrition Research Institute stated in an interview
with the SunStar stated that the street food stalls does not undergo the same process as the
certified food establishments.
Products
StrEat vibes provides a sanitary and more appealing version of street foods in the market
that offers various selection of snacks and meals from selected parts of Asia that would definitely
fit the taste preference of the market. StrEAT vibes chose three from the various popular snacks
from Japan to offer in the food selection and these are yakult slurpee, okonomiyaki, takoyaki.
Next is the food selection from Korea which are also popular and these are tteokbokki, Korean
fried chicken, twigim. For Thailand’s food selection are Thai Milktea, and springrolls. Lastly for
the Philippines the selection are sago’t gulaman, halo-halo, inihaw o pinirito na isaw at betamax,
fishball, qwek-qwek.
Service
The group proposed the business which is the StrEat Vibes to satisfy the market's needs
and cravings. Also, the said business would give you a great service and new experience for it is
cook-it your own type of food business where there are selected items in the menu where you
can cook on the individual cooking sets installed individually on every table. The staff would
assist the customer and at the same time instructions would be provided.to provide a good quality
service the staffs are well trained and are instructed on the various selection of food and snack
offered by StrEAT Vibes and also the process in selecting ,ordering and also in cooking the food.
Background of the industry
Food and Agriculture Organization (FAO, 2009) defined street food as ready-to- eat
foods and beverages that are prepared and/ or sold by itinerants or stationary vendors especially
on streets in other public places. Like fast foods, the final preparation of street foods occurs when
the customer orders the meal which can be consumed where it is purchased or taken away. Street
foods and fast foods are low in cost compared with restaurant meals and offer an attractive
alternative to home-cooked food. In spite of these similarities, street food and fast food
enterprises differ in variety, environment, marketing techniques and ownership. Urban
population growth has stimulated a rise in the number of street food vendors in many cities
throughout the world. Migration from rural areas to urban centers has created a daily need among
many working people to eat outside the home. Demand for relatively inexpensive, ready-to-eat
food has increased as people, especially women, have less time to prepare meals. Street foods
may be the least expensive and most accessible means of obtaining a nutritionally balanced meal
outside the home for many low-income people, provided that the consumer is informed and able
to choose the proper combination of foods.
The following summary statistics have been taken from market research reports and
reliable resources that the Information Service uses to compile industry information. This should
give an indication of how the industry is faring at present and whether there is demand for the
type of business: ♦ The Takeaway and Fast-Food Restaurants industry revenue is estimated to
increase at a compound annual rate of 2.9% over the five years through 2017-18 to reach £19
billion. Mobile food stands are expected to account for an estimated 4.1% of industry revenue.
Mobile food stands’ share of industry revenue is expected to have risen over the past five years.
(IBISWorld, Takeaway & Fast-Food Restaurants in the UK, November 2017). ♦ The street food
experience encourages people to spend more. 50% of consumers are buying street food at least
once a week and 64% are happy to spend more than the average lunchtime spend (£5 in UK) on
street food. 72% like the variety of flavours in street food. The majority of street food market
users are under 40 years old (83%). (Santa Maria Foodservice, Street Food Report, October
2016) ♦ Street food is influencing the food choices of nearly half of consumers out of home, with
94% of people planning to maintain or increase the amount of street food they eat. It also reveals
a culture of eating street food regularly, with 1 in 4 people buying street food 2-3 times a week.
(Street Food News, “What’s next in street food?”, October 2016) ♦ Independents dominated
street food stalls/kiosks in the UK in 2016 – chains accounted for only 3% of the value
generated. As a result, the category remained fragmented and pricing is an important basis of
competition. (Euromonitor, Street Stalls/Kiosks in the United Kingdom, May 2017). ♦ 22% of
consumers order takeaway from street food venues. The food-to-go market continues to scale up,
with more operators moving outside London. More brands have introduced healthy options and
advanced technology to personalise the shopper experience, such as pre-order and collect or
customising meals to suit individual tastes and appetites. The market is expected to be worth
£3.6 billion in 2017. (Mintel, Eating Out Review - UK, September 2017).
A total dietary study among 37 male and ten female students, ranging in age from 18 to
24 years, was conducted in Bogor. The economic levels of the participants' households varied but
all students had diets consisting largely of street food. Using diary recordings, total daily food
consumption data were collected for a 14-day period. Sixty-three percent of the students'
monthly expenditures were allocated to street foods. (Street Food Project Report No. 3, 1990).
This study shows that street food has a great potential on the eyes on the target marketability.
Today, local authorities, international organizations and consumer associations are
increasingly aware of the socioeconomic importance of street foods but also of their associated
risks. The major concern is related to food safety, but other concerns are also reported, such as
sanitation problems (waste accumulation in the streets and the congestion of waste water drains),
traffic congestion in the city also for pedestrians (occupation of sidewalks by street vendors and
traffic accidents), illegal occupation of public or private space, and social problems (child labour,
unfair competition to formal trade, etc.). The risk of serious food poisoning outbreaks linked to
street foods remains a threat in many parts of the world. A lack of knowledge among street food
vendors about the causes of food-borne disease is a major risk factor. Although many consumers
attach importance to hygiene in selecting a street food vendor, consumers are often unaware of
the health hazards associated with street vended foods. Accumulated experience from field
activities has identified the following key factors in street food contamination: Poor conditions of
storage of raw materials and finished products (exposure to dust, insects, pests, etc.). Insufficient
cleaning of raw materials, ingredients and utensils before cooking, and of tableware used by
customers. The use of utensils (saucepans and other recipients) likely to release toxic or
dangerous substances into the food. Inappropriate handling of ingredients and raw materials, of
food during preparation and of finished products. The prolonged holding of prepared food at
inappropriate temperatures.
Importance of the business
Street food embodies the essence of a culture. It upholds traditional practices of a given
ethnic hub, and sustains the liveliness of cities. Street food over the world contributes to an
aesthetic that’s different everywhere but grounded in a universal theme: thrifty, satisfying fare
that’s immediately delicious, and essential to the geographic and economic fabric of our cities.
The street food business is a billion peso industry and a major driver of the underground
economy. Thousands rely on it for their livelihood. Properly regulated, it has enormous potential.
Thailand, Malaysia, Singapore and Vietnam have all managed to promote their street food to
tourists as tasty and healthy but in Philippines handlers may use ingredients that are of dubious
quality. They may observe faulty food preparation and handling practices, and work in facilities
that lack the minimum sanitation standards. They may use recycled cooking oil. They may not
use hair nets nor do they wash their hands prior to food handling/preparation. The food,
containers and utensils may be improperly stored or freely exposed to dirt, smoke, flies. These
practices can promote bacterial overgrowth and contamination, increasing the hazards for the
consumer.
To address these problems, a hygienic practices should be applied. Offering a sanitary,
quality and delicious street foods will change the perspective of the consumers in a street food
industry especially when it is served in an appropriate place, with an innovation (cook-it-yourself
style and a variety of Asian street foods), and using the right technology for it. The best way to
experience a culture is through its food. Consumers, specifically Filipinos and tourists often
travel to different places to experience their culture but they do not have to travel long if they can
find a variety of foods from other places offering in one place. Serving a new experience and at
the same time a new variation in the food industry for the business incorporated different popular
street foods around Asia, would surely satisfy the taste of the market and also the tourist.
Statement of the problem
This study is aimed at determining the feasibility of introducing StrEAT Vibes: A Street food
industry that showcases a variety of flavors from Asia. Specifically, the study aims to answer the
following questions:
1. What management structure, functions, and policies are most applicable to the proposed
business?
2. What equipment, managing strategy, layouts, and maintenance are most appropriate to
the proposed business?
3. What is the most effective marketing strategy for the newly-introduced business?
4. What budgeting shall be imposed to ensure sustainability and profitability of the
proposed business?
5. What is the significant social impact of the proposed business?
Proponents’ background
Andrade, Ricky and Gatilogo, Caitlin R., a student assistants; Albes, Aubrey Dianne A.
De Los Santos, Bea V. and Morancil, John Michael they are currently a 2nd year students of
University of Saint La Salle, Bacolod City; taking up a course of Bachelor of Science in
Business Administration major in Operations Management and Marketing Management in the
department of Yu An Log College of Business and Accountancy.
Capital requirement
Cost of Registering the Business (SEC)
Business Name Reservation for 90 days: ₱ 120
SEC Express Lane: ₱ 600
SEC Registration Fee: ₱ 2,530
Stock Transfer Book: ₱ 500
BIR Documentary Stamps: ₱ 1,500
Notarial Fees: ₱ 1,500
Total SEC Expenses: ₱ 6,750
Cost of Registering the Business (BIR)
BIR Annual Registration Fee: ₱ 500
Documentary Stamp: ₱ 75
Books of Account: ₱ 200

Cost of Printing Official Receipts: ₱ 3,500
Total Cost at BIR: ₱ 4,275
Cost of getting Business Permit
Barangay Clearance Fee: ₱ 500
Corporate Community Tax Certificate: ₱ 500
Mayor’s Permit for New Business: ₱ 6,000
Garbage Fee: ₱ 5,400
Sanitary Permit: ₱ 600
Business Tax: ₱ 835
Total Cost of Business Permit: ₱ 13,835
Other Cost:
Supplies/Ingredients ₱ 50,000
Prepaid Rent Expense ₱ 36,000
Leasehold Improvement ₱ 100,000
Equipment ₱ 200,000
Furniture and supplies ₱ 150,000
Utilities ₱ 45,000
Miscellaneous expense ₱ 10,000
Salary of employees for 3 months ₱ 168,000
Retainers’ Fees for Accountant ₱ 2,000
₱ 761,000
TOTAL: ₱ 785,860
Future plans
The business strategy and future plans for the growth and expansion of the business are
the following:
To continue the focus on product development. The StrEAT Vibes is committed to
produce quality products that meet both the strict requirements of the market and also the
varying specifications of the customers. They intend to continue to focus on research and
development and product development to ensure that the products meet the evolving and
stringent requirements of the market industry.
They also planned to expand the range of products to include more variety of Asian
foods. The future products are:
Xiaolongbao – Shanghai, China
A staple of China’s dim sum tradition is the steamed bun, an innocuous little ball
of dough that contains a burst of flavourful filling.
Deep-Fried Stinky Tofu – Taipei, Taiwan
In Taipei, where it is massively popular, deep-fried stinky tofu is the favorite
variety. And for a newbie, this method of preparation takes away some of the
shock of the very strong odor. It can be served spicy or spicier and accompanied
by sauces or pickled veggies.
Dynamite Lumpia – Philippines
It is a spicy deep-fried Filipino snack consisting of stuffed long green chili
peppers wrapped in a thin springroll wrapper. The stuffing is usually ground beef
or pork, cheese, or a combination of both but it can also be adapted to use a wide
variety of ingredients.
Pho – Vietnam
Pronounced ‘fuh’, this rice noodle soup originated in Vietnam and following
French colonization has since spread across the oceans to become one of the most
popular Asian dishes.
To enhance the value-added services. The group intend to maintain long-standing
relationship with customers by providing more value-added services such as responsive after-
sales services.
To grow the business and to be well-known. StrEAT Vibes is open for opportunities to
expand the manufacturing and service operations nationwide by putting up branches within the
Philippines that will provide competitive advantages primarily in terms of providing and
satisfying the customers' needs and wants.
To innovate store facility that it may be able to improve the production processes. The
business intend to establish a food truck to provide sanitary, on-the-go Asian street foods in
different locations to increase the customer’s awareness to the business and to reach out the
potential target market.
To increase profitability and marketability by conducting a research to determine what
aspects can be improved and problems to be addressed.

MANAGEMENT ASPECT
Vision
To be known as one of the best, sanitary and savory street foods in the country to furnish
a place where they can savour and dine for Asian taste in one place.
Mission
StrEAT Vibes is extremely dedicated to serve a quality, sanitary and delicious yet
affordable street foods with delightful, accountable and well-trained staffs to deliver quality
dining experience.
Goals
To serve a quality, sanitary and delicious yet affordable street foods and ensuring that
every dining experience will bring satisfaction to every customers.
Objectives
To conduct trainings and workshops once every quarter to ensure that every employees
are operating at the best of their ability when serving every customers while working with their
colleagues. Trainings that employees will be attending should align in their field of work. Some
trainings that every employee should attend are:
1. Food safety training
• Food safety training helps consumers feel confident about the foods they eat.
2. Education in Employee Training
• This type of training program allows the staff the opportunity to develop solid
management skills coupled with a better understanding of their position and function and
understand how they fit into the organization.
3. Technical Training with Personal Development
• Staff members are given the opportunity to come together periodically and discuss the
issues they are experiencing in the business. This is a positive experience for everyone involved:
The information gained can prove useful to others who may have the potential to partake in a
similar situation, while people who have experienced a similar situation have the chance to talk
about their solutions that worked effectively.
Form of Business
StrEAT Vibes is a partnership as to its business’ form, since it is owned by the 5
entrepreneurs. In partnership, business is easy to establish and start-up costs are low. Also, there
is an opportunity for income splitting, and an advantage of particular importance due to resultant
tax savings.
Organizational Chart
Depicted at the figure below, the business has flat organizational structure. The top
position is the manager who is also the owner, under it are the cook with its assistant, cashier,
service crews, and the bookkeeper and janitor/maintenance is an outsource from the agency of
JPA.
Figure 1.0
Manager/Owner
Bookkeeper - - - - - - - - - - - - -- -- - - - - - - - - - - - - Janitor/maintenance/security
Cashier Service crew

Cook
Assistant cook/ dishwasher
Job Description
Cashier
StrEAT vibes cashier should be Courteous and greet the customers when they come
forward to the counter. The Cashier should have a good customer service skill and can be able to
suggest selection that would fit the customers taste. The Cashier should ensure that the prices she
totaled for every transaction is accurate and the payment should be exact to the given bill. The
cashier should know the prices of the products and provide it to the customers correctly. The
cashier should have knowledge about the promos and discounts of the business.
Manager/Owner
Responsible for the overall operation of the business. Gives direction on unexpected
instances which regards to the financial, customer service and the quality of food offered to the
customers. Knows the selection of food and can give good suggestions to the customers in terms
of the services and food offers. The manager is responsible for overseeing and leading the work
of a group of people in many instances.
Service Crew
Service crews ushers with a pleasing personality when approaching the customers, takes
orders, answers questions about the menu and food, takes payment, communicates orders with
the kitchen staff, seats customers, and helps with customer service. They should have the
knowledge of the preparation and the ingredients of the food selection. They’re also known as a
waiter or waitress. Should observe proper in serving and preparing the utensils used for each
table. Should prepare the utensils and the induction cooker for every table with proper handling
and use of the equipment.
Cook/Assistant Cook
Knowledgeable of the different cooking style and techniques used in Asian food
especially the food offered by the business. They should know how to preserve and handle each
ingredient that are stored in the kitchen. They should provide a good quality of food that would
suit the taste of the Filipino and at the same time would remind the foreigners about their culture.
The asst. cook will be a dishwasher and will be assisting the cook in food preparation. Both of
them should wear a proper attire and protection in cooking also they are aware of the sanitary
measures.
Janitor/Maintenance
Perform heavy cleaning duties, such as cleaning floors and tables, shampooing rugs,
washing walls and glass, and removing rubbish. Duties may include performing routine
maintenance activities, and notifying management of need for repairs. Also they have tasks, such
as bussing tables, and appliances, emptying trash receptacles, scrubbing floors, restocking items,
and performing other tasks to ensure that the kitchen and dining areas are clean and prepared for
guests.
Bookkeeper
The bookkeeper oversee the StrEAT Vibes’ financial data and compliance by
maintaining accurate books on accounts payable and receivable, payroll, and daily financial
entries and reconciliations. They perform daily accounting tasks such as monthly financial
reporting, general ledger entries, and record payments and adjustments. Additionally, many
bookkeepers also assist with basic HR duties like new hire documents, compliance, and
temporary disability insurance and workers’ compensation filings, making them an indispensable
part of the StrEAT Vibes’s fiscal fitness.
Job Specification
Cashier
Job Responsibilities:
1. Registers sales on a cash register by scanning items, itemizing and totalling customers’
purchases.
2. Knows how to pack the takeout of the customers especially if the food is hard to
handle or carry.
3. Knows the prices of the products per serving
4. Knows any price updates or new products and promotions or discounts
5. Collects the right amount of cash and knows how to charge bill on credit.
6. Provides information for possible reason for the discounts and bundle promotion.
Education and Experience Requirements:
1. High school diploma or equivalent desired/tesda certificate
2. 0-1 years of experience in being a cashier
3. Good in communicating and a good presence of mind
Qualifications/ Skills:
1. Friendly and optimistic
2. Excellent customer service
3. Excellent communication skills
4. Bookkeeping skills
5. Basic math skills
Manager
Job Responsibilities:
1. Knows the different products offered by the business
2. knows the process in production and in the service area. Of the business
3. know the different policies and regulations of the company
4. Knows how to communicate with other staffs
Manager Qualifications / Skills:
1. Manages people
2. Production management
3. Supervision
4. Quality management, knows how to maintain the quality of every product and also the
service
5. financial management – allocating resources and analysing the financial status of the
company
6. maintain standards of business
7. Handles pressure especially during pick hours
8. Giving feedback to employees with errors and mismanagement
Education, Experience, and Licensing Requirements:
1. High school diploma
2. Bachelor’s degree in business administration or management course
3. Three years’ experience in the business field
4. Proficiency with office software and cash register operation
Service Crew
1. Serves customers with food and beverages in a positive and friendly manner.
2. Provides information to help food selection for new customers and to maingsin the
service for the old customers
3. Presents proper way of cooking ordered choices in a prompt and efficient manner
4. enthusiastic attitude while serving the customers
5. Prepares tables for cook it your own the condiments, napkins, service plates, and
utensils.
6. Maintain proper sanitation and safety while handling food and cleaning the area.
7. Keeps kitchen staff informed of the unserved food and food that does not pass the quality.
Service Crew Qualifications / Skills:
1. Verbal Communication
2. Customer Service
3. Resolving Conflict
4. Teamwork
5. Energy Level
6. Thoroughness
7. Professionalism
Education, Experience, and Licensing Requirements:
1. High school diploma
2. 1-2 years server experience
Remuneration and Benefits
According to Department of Labor and Employment or DOLE, the minimum Wages in
Region VI (Western Viayas) is ₱310-395 daily.
A mandatory employee benefit, Social Security System (SSS) was created to provide
private employees and their family’s protection against disability, sickness, old age, and death.
Employee’s SSS contributions are deducted from their salaries and withheld by their respective
employers on a monthly basis. Employers have a share in the monthly contribution.
Philippine Health Insurance Corporation (PhilHealth) is administered by the Philippine
Health Insurance Corporation, and provides employees with a practical means of paying for
adequate medical care in the Philippines.

Home Development Mutual Fund (HDMF) also known as the Pag-IBIG Fund, is a
provident savings system supplying housing loans to private and Philippine government
employees, and to self-employed persons who elect to join the Fund.
Both private and government employees must contribute to the Pag-IBIG Fund and
PhilHealth. Membership is optional, however, for self-employed persons, Overseas Filipino
Workers (OFWs), and Non-Working Spouses (NWSs).
Employee’s SSS contributions are deducted from their salaries and withheld by their
respective employers on a monthly basis. Employers have a share in the monthly contribution.
Shown at the table below, the updated SSS monthly contribution for employed members.
The employer is required to contribute 7.37% from this amount while the remaining 3.36%
should be withheld from the employee’s salary.
Pag-ibig also known as the Home Development Mutual Fund (HDMF) if the monthly
salary is over ₱1,500, 2% of the monthly salary will be contributed by the employer and the
employee. The total contribution is shared between you and the employer.
Effective January 2018 onwards, monthly premium contributions to PhilHealth will be
2.75% of the employee’s basic monthly salary and will be shared equally by both employer and
employee.
Table 2.0
SSS Pag-ibig Phil Net total Total

Basic Health house pay remuneration
Pay and benefits
ER EE ER EE ER EE
Manager ₱15,000 ₱1,230 ₱600 ₱300 ₱300 ₱206.25 ₱206.25 ₱13,893.75 ₱16,736.25
Cashier 10,000 810 400 300 300 137.50 137.50 9,162.50 11,247.50
Service Crew 9,000 730 360 300 300 137.50 137.50 8,202,50 10,167.50
Cook 12,000 970 480 300 300 206.25 206.25 11,013.75 13,476.25
Asst. Cook 10,000 810 400 300 300 137.50 137.50 9,162.50 11,247.50
Human Resources Policy/ies
Attendance
Excellent attendance is an expectation of all employees of StreEAT Vibes. Daily attendance is
especially important for hourly employees whose customers and coworkers have the expectation
of on-time product shipment and delivery.
Emergency personal time is made available to employees for such unscheduled events as
personal illness, immediate family member illness, doctor appointments, or a death in the family.
Emergency Personal Time
Employees accrue 2.15 hours of emergency personal time per pay period. On an annual basis,
this is the equivalent of 56 hours. Employees may use emergency personal time up to 56 hours.
If an employee leaves employment at StrEAt Vibes with a negative accrual balance,
hours used yet not accrued will be subtracted from an employee’s final paycheck. The
emergency personal time that is accrued at the time an employee leaves XYZ Company will not
be paid out. Employees who are using emergency personal time must call and talk to the
manager as soon as possible.
The number of minutes and/or hours an employee misses—or is tardy for work, from
lunch, or from breaks—will be subtracted from personal time accrued. Tardiness occurs when an
employee is not at their workstation (or working) as scheduled.

Hourly employees may schedule time off, in advance, for such things as doctor's
appointments, classes, household repair appointments, parent-teacher meetings, and religious
events and services—as long as the time off does not adversely affect co-workers or customers.
When possible, within one's normal schedule, the employee may make up the time
missed during the week in which the time was missed. Employees must have the permission of
the manager to make up this time. Otherwise, vacation time must be scheduled in advance to
cover these events.
No emergency personal hours accrued may be carried over into the next calendar year.
Consequences of Overuse of Emergency Personal Time:
The accumulation of 12 tardies in a rolling year (i.e., any consecutive 12 months) is grounds for
employment termination. Disciplinary action, that may lead up to and include employment
termination, may start when the sixth tardy in a three month period is recorded.
Disciplinary action, up to and including employment termination, will commence, for the
overuse of emergency personal time, when 56 hours of absences have been accumulated. The
disciplinary action will consist of a written warning for the next eight hours missed, then a three-
day suspension without pay for the next eight hours missed, followed by employment
termination when an employee has used up any hours over 72.
Attendance Bonus for Hourly Employees:
Life events can interfere with work attendance. However, the company needs employees to use
as few emergency personal hours as possible and to avoid tardiness so that the business can
operate the business in an orderly and efficient manner.
Therefore, StrEAT Vibes has established an attendance bonus system to encourage
employees to show up for work and be on time.

The attendance bonus system is comprised of the following four components:
-Each employee who uses no emergency personal time and has no tardies in a calendar
week will have their name entered into the monthly attendance drawing. The drawing is held at
the monthly all-company staff meeting. For each week the employee had perfect attendance, they
are allowed to enter the drawing.
-Each employee who uses no emergency personal time and has no tardies in a calendar
quarter will receive a gift from StrEAT Vibes, in appreciation of their attendance and
commitment.
-Every employee who accomplishes the following attendance record in a calendar year is
eligible to receive the stated annual bonus after the end of the calendar year.
-Employees who do not use their emergency personal hours will be paid for the unused
hours at the rate of 110% of their straight-time pay after the end of the calendar year.
Dress Code
Strictly, the employees should wear their appropriate uniforms in their designated position
during their working hours to identify them as an employee of the StrEAT Vibes. Failure to wear
proper dress code during working hours will be considered absent and is not allowed to work.
PRODUCTION ASPECT
Business location
The proposed location of StreEAT Vibes is located at The Shophpuse Heritage, BS
Aquino Drive corner Narra Avenue, Narra extension, Bacolod City 6100, Negros Occidental
near Robinsons Triangle and Nena Rose Chicken Inasal. Nearby University of St. La Salle.
Fig. 3.0
Fig. 3.1
Business Hours
The store will open at exactly 12:00 PM from Monday to Friday and therefore the
employees should be at the store one hour before the opening-11:00AM. It is intended for the
preparation for the foods, ingredients needed, staffs and the equipment to be able to be organized
before the serving the customers. The employees are given a 30minutes break time between
3:00-4:00 pm alternately. The store will close at exactly 8 in the evening. After the closing, 8-
9pm is for cleaning and waste disposal. Also, clear and secure the store area for safety purposes.
Saturday schedule is different, the store will open at 9AM, the employees should be 1 hour early
at the store (10am) and the same routine will follow. The employees will have a lunch break
between 12-1 pm. The store will close 6pm earlier than the usual then the following hour (6-
7pm) will be the cleaning time, waste disposal, security and closing of the store.
Table 3.0
Monday - Friday Saturday
9:00am-10:00 am
11:00am-12:00 pm
Preparation
Preparation
12:00 pm 10:00 am
Opening of the store Opening of the store
3:00-3:30PM or 3:30-4:00PM 12:00-12:30 or 12:30-1:00pm
Break time Break time
8:00pm 6:00pm
Closing time Closing time
8:00-9:00pm 6:00-8:00pm
Cleaning, waste disposal, security Cleaning, waste disposal, security
Product Specification
In Asia the best kind of food and snacks are not found in fancy restaurants but rather the
carts and small stalls that are established along the busy streets in the markets and sometimes in
front of various establishments like schools and offices (Hodge,2019). Street food in Asia are not
only known and sold to their local town or province but also exhibits the different flavors across
the continent. StrEAT Vibes present these various flavors of Asia with variety of choice from the
traditional ones to the modernized recipes of street food.
Japan
Japanese street foods are less likely to carry food Bourne diseases because of the proper
handling and the use of the natural or close to fresh ingredients like preserve fruits or vegetables.
StrEAT vibes maintain these trademarks of Japanese street food that despite of having savory
food selection they maintained the level of umami by using fresh ingredients provided by the
local farmers in Negros Occidental. Japan
The food selection in Japan includes Ramen, Takoyaki and Yakult slurpy. The Takoyaki is made
of the ingredients like the cabbage, the takoyaki mix or the flour for the batter. It is also topped
with bonito flakes and different kind of sauces like mayo, barbeque sauce or the takoyaki sauces.
Takoyaki is cooked in a specific concave heated nonstick takoyaki pan which is the reason why
the takoyaki are shaped like balls and inside in it is stuffed with squid or octopus, cheese, pork or
crab legs. Every serving has 4 pcs which is equivalent to 100 grams. Tonkotsu ramen is a hearty
and heavy variety that hails from the streets of Fukuoka. To achieve its creamy texture, pork
bones and fat are boiled together for several hours and the broth is served with pickled ginger,
garlic, pork belly and straight, thin wheat-flour noodles. Lastly is the yakult slurpy which is
made of soda, lime or lemon and yakult with crashed ice. 200 ml of soda is mixed with 1 bottle
of yakult and 3 tbsp. Of lime or lemon and a cup or half cup of crashed ice depending on the
preference of the customer.
Korea
In Korea the handling and the quality of food is big deal for the people. Korea offers food
that have various layers of flavors that are sometimes overwhelming but addicting. Korean street
food is beginning to start a trend and are already making their way to the market here in the
country. StrEAT vibes signature street foods from Korea that uses ingredients from the trusted
suppliers the wabba mart and the lee grocery store which orders their spices directly from Korea
and as for the fresh ingredients are freshly delivered from the local market. Being privileged to
have these ingredients that StrEAT vibes would be able to provide the satisfaction to craving of
Korean street food easily without even going there.
The food selection in Korea are tteokbboki, twigim and Korean chicken. The tteokbboki
is a rice cake with sweet and chili sauce along with fishcakes and sometimes cheese. The rice is
made with rice flour and was kneaded and cut into small cylinder like shapes then the sauce is
made with their regular condiments like the gochugaru and the gochujang along with honey and
some other seasonings. Next is the twigim or the korean vegetables Tempura, this dish is
commonly serve during lunar new year. Twigim are made of flour or the Korean tempura mix as
for the batter. The different kinds of Vegetables are dipped into the batter and deep fried then
serve to the guests. Lastly is the famous Korean style fried chicken which the market has already
made different versions of these. The Korean fries chicken are known for their crunchy skin or
outer portion and the juicy meat. The KFC or the Korean fried chicken is dipped with a light
batter of flours, salt and pepper along with different herbs if desired then is deep fried twice then
coated with the famous Korean spicy sauce which is also made of gochujang and honey then
topped with any kind of nuts or sesame seeds. All servings for the Korean selection is for 2-3
persons which weighed for 200-250 grams per serving.
Thailand
Before even the milk tea trend started Thai has already been famous of their milk tea nit
just the taste but on how they prepared in. StrEAT vibes uses the same process and ingredients
like the traditional Thai milk tea. Thailand are also known to be having various type of food that
includes mostly vegetable. The ingredients used in the regular pad Thai are easily found in the
market here in the country that enables that business the business to provide the same taste as its
original.
For the thai selection are the thai milktea and Thai spring rolls. The thai spring rolls are
made of fresh vegetables that are in season but the most common is the mungbean sprouts and
the cilantro. It also consist of rice noodles which are light and shrimp or pork then the rice
noodle wrapper which is dipped in warm water for atleast 10 seconds then all the ingredients are
stuffed and rolled inside. What really makes the thai spring roll tasty is the dipping sauce which
consists of different condiments like fish sauce, lime, and sugar and if the customers wanted to
have a bit of kick in their sauce chili peppers are added per serving os consist of 5 spring rolls
that weighs 50-55 grams. While the milktea is made of black tea leaves which is brewed for
some time then mixed condensed milk and crashed ice. One serving is 300 ml.
Philippines
The suppliers for the food selection for the Filipino snacks are many. StrEAT vibes chose
suppliers that are providing mostly for the ingredients of the street food stalls. Having the most
reliable suppliers with a wide range of selection. The business would be able to provide a better
food quality and a more sanitary food selection for the market and even Better taste. Also, by
having fresh products that can directly be acquired the business can introduce better standards in
the street food industry in The Philippines where any one can enjoy.
The food selection for Philippines are the different kinds of fishball, halohalo, qwek
qwek. The fishball are made of the excess fish meat from different producers of fish fillets,
dressed fish that they collect and form it balls and distribute in the market. The halo halo is made
of fruits that are sometime candied or fresh like coconut, banana, ube, jack fruit and different
kind of beans. For special halo halo there will be lecheflan and ice cream. Then the halo-halo
will be topped with milk or the evaporated milk. Kwek Kwek or Orange eggs are boiled eggs
coated with an orange batter and deep-fried until the batter is crispy.
Production Process
The production process will start the moment the customer arrive and enter the store. In
entering the store, the service crew will pleasantly greet as he/she approach the customer. The
service crew will usher the customer to the seat available or to his/her reservation (if the
customer has reservation). After ushering the customer to the seat, he/she will be provided a
menu and the service crew will get the orders by listing it down. While waiting for the order/s,
the customer will be given a service water. After few minutes, the orders will arrive and the
customer will begin to cook assisted by the crew and will start to eat. After that, the bill will be
delivered to the customer’s table and after he/she will pay, the customer will leave the store with
satisfaction. The janitor will immediately clean the table as soon as the customer leave the area.
Fig. 4.0
Arrival of the customer
Yes
Waiter looks up for the
Reservations? reserved tables.
No
Confirmation
Seating
Waiter leads the customer

Menu Presentation
to the table
Ordering ( Waiter)
The cook
Waiter relays the order to the
Waiter gets the order
cook Prepares the order
Waiter brings the check

to the customer and The Cashier prepares the The Waiter serves the order
receives payment bill and assists the customer as
he/she starts to cook and eat
Waiter brings payment to the Waiter brings back the The Guest leaves
cashier change/receipt the customer
Janitor cleans up and prepares

End
the tables for the next customer
Machinery and Equipment
Table 4.0
Machinery & Equipment Quantity Unit Price Total

Elba Range 1 ₱41,000 ₱41,000
Elba Range Hood 1 ₱7,995 ₱7,995
Samsung 24.7 cuft 1 ₱54,495 ₱54,495
side by side
refrigerator
Kyowa Induction 10 ₱1,495 ₱14,950
Stove
Oster Blender 3 ₱3,246 ₱9,738
Electric Kettle 1 ₱475 ₱475
Breville Coffee Maker 1 ₱21,745 ₱21,745
Casio Electronic Cash 1 ₱4,998 ₱4,998
Register
Water Dispenser 1 ₱5,995
TCL Window type 2 ₱19,495 ₱38,990
Inverter Aircon
TOTAL: ₱199,386
Building and Facilities
fig. 4.1 floor plan

Raw Materials
Table 5.0
RAW PRICE SUPPLIER MODE OF ACCESSIBIL TRANSPORTATION

MATERIAL PAYMENT ITY
YAKULT SLURPY
Yakult 45*14=630 Yakult  COD
P45 / 6pcs.  Cash
Soda 65*10= MKL-  COD With in
Suppliers delivery
P65/1L 650 Coke  Cash Bacolod
trucks
dealer city
Crashed ice 100* 8= Ice plant  COD
1kg 800  cash
2080
Qty produced: 80 serving (500 ml/serving)
COST OF RAW MATERIALS PER SERVING= 26
RAW PRICE SUPPLIER MODE OF ACCESSIBILIT TRANSPORTATIO

MATERIAL PAYMENT Y N
TAKOYAKI
All purpose 35*6=210  Per Within Suppliers delivery
flour order Bacolod city trucks/ pre order
35/kg. CMC  Cash/ for pick-up
Salt 50 credit
417/
P50/1.5kg
Chefs
Soy sauce 319*1=319
P319/500m and
l Bakers
Cheese 100*2=200
1 big bar
Bonito 150* 6=900 LEE’S  Per
flakes KOREAN order
P150/500g GROCER  Cash
Dried 70.25*4=281 Y/  Credit
seaweeds WABBA
P70.25/ 12
MART
pcs.
Mayo 150*2=300
P150/ 450
g.
Cabbage BURGOS  During Pre-order for
70/kg. 70/kg.*3=21 PUBLIC purchas pick-up
0 MARKET e
Green 60/kg*3=180 &  Per
onions LIBERTA order
60/kg. D PUBLIC  Cash
Pork 200/1kg MARKET
200/kg
squid 140/1kg.
140/kg
2650
WITHOUT
MEAT
Qty produce = 60 ( 5 pcs. Per serving)
44.17
COST OF RM = 1525= PORK
1505= SQUID
RAW PRICE SUPPLI MODE OF ACCESSIBILITY TRANSPORTATION

MATERIAL ER PAYMENT
RAMEN
Fresh egg P750/2500g  COD
noodles 30 servings  Cash
Ramen soup P868/1kg 
stock 30 servings
Eggs P7/egg=210  COD
30 eggs  Cash
Braised Pork P250/kg  COD
30 servings  cash With in Bacolod Suppliers delivery
city trucks
Scallions P5/bundle=10bu
ndles= P50
30servings
Nori P70.25/dozen
70.25*2=P140.5
Ground P2/gram=
Pepper 2*10=P20
30 servings
water 1 gallon=P25
Cost of raw materials= P2,273.50*30(qty)
= 75.78 per serving
RAW MATERIAL PRICE SUPPLIE MODE OF ACCESSIBILI TRANSPORTATI

R PAYMENT TY ON
TTEOKBOKKI
Korea rice cake 250/KG.*4=10  Per Suppliers
250/kg 00 order delivery trucks/
Gochujang 95*2=190  Cash pre order for
95/250g LEE’S  credit pick-up
Gochutgaru 100*2=200 KOREA
100/ 250. G N
Roasted sesame 100/500g GROCE
seeds100/500g
RY /
Sesame oil 118*2=236
118/ 300ml
WABBA
Fishcakes MART
250* 4=1000
250/kg. Within
Sugar/honey60/bo 60*2=120 Bacolod city
ttle
Soysauce 50*2=100 BURGO  During Pre-order for
50/1l S purch pick-up
Salt 50 PUBLIC ase
50/1.5kg MARKE  Per
60/1kg T& order
Green onions
LIBERTA  Cash
60/kg.
D
PUBLIC
MARKE
T
3056
QTY PRODUCED: 60 serving
Total cost of raw materials: 50.93
QTY PRODUCED: 50-80 serving(200g. / serving)

RAW PRICE SUPPLIER MODE OF ACCESSIBILITY TRANSPORTATION
MATERIAL PAYMENT
KOREAN CHICKEN
Chicken 110*5=55 Magnolia  COD
110/kg 0 Chicken  Cash
Station  CREDI
T
Honey 60*2=120  Per
60/bottle order
Sesame oil 118*3=35 LEE’S  Cash
118/300ml 4 KOREAN  Credit
Gochujang 98 GROCERY
Suppliers delivery
98/200g / WABBA Within
trucks/ pre-order
Sesame 100 MART Bacolod city
for pick-up
seeds
100/500g
Peanuts 100 CMC 417
Soysauce 50*2=100
50/250ml
Sugar 60
60/kg.
Oil 120*3=36
120/2 0
liters
1742 
Qty produced: 60 serving
1742/60= 29.03

MATERIAL PAYMENT
TWIGIM
Onions 60*1=60 BURGOS  During Within Suppliers delivery
60/kg PUBLIC purchase Bacolod city trucks/ pre-order
Sweet 50*1=50 MARKET /  Per for pick-up
potato LIBERTAD order
50/kg. PUBLIC  Cash
Yellow 50*1=50 MARKET
potato
50/kg
Carrots 70*1=70
70/kg.
Green 60*1=60
onions
60/kg
Shrimp 200*4=80
200/kg 0
Salt 50 CMC417  Per

50/1.5kg order
Sugar 50  Cash
50/kg  credit
Oil 120*2=24
120/2L 0
Korean 130*4=52 WABBZ
tempura 0 MART
mix
1950 
50serving (5 pcs each)
Total cost of raw materials : 39/serving

MATERIAL PAYMENT
THAI MILKTEA
Almond 100*5=50  Per-
Milk 0 order
Black tea 250*2=50  Cash
CMC 417
250/can 0  Credit
Condensed 25*10=25
milk 0
Cubed Ice 100*3=30 King Ice  Per
100/kg 0 Order Within Suppliers delivery
 Down Bacolod city trucks
payment
 Cash
Water 1 gallon Nixx  Cash
25/gallon =25 water  COD
Refilling
station
1675 
50 servings = 500 ml/serving
Total cost of raw materials= 31.5 per serving
RAW PRICE SUPPLIE MODE OF PAYMENT ACCESSIBILIT TRANSPORTATIO
MATERIAL R Y N
S
FISHBALL 50*3=15 Seafood  CASH WITHIN SUPPLIERS
50/kg 0 masters  DOWNPAYME BACOLOD TRUCKS
LOBSTER 70*3=21 frozen NT CITY
CLAWS 0 foods  CREDIT
70/500g
KIKIAM 55*3=16
55/kg 5
TEMPURA 65*3=19
65/kg 5
ORLIAN 45*3=13
45/kg 5
Total 855
frozen
foods
Fishball = approx. 200x3=600 pcs.
=10 pcs per serving =60 servings
= 150/60 servings
=2.5 per serving
Lobster claws = approx. 100 pcs /kg x 3=300 pcs
=6 pcs per sercing=50 servings
=210/50
= 4.2 per serving
Kikiam= 100 pcs /kg. x 3=300 pcs
=5 pcs per serving=60 servings
=165/60
=2.75 per serving
Tempura = 100 pcs/kg x 3 =300
= 5pcs per serving = 60 servings
=195/60 =3.25 per serving
Orlian =150 pcs/kg.x3=450
=10 pcs per serving = 45 per servings
=135/45
=3 per serving
Power Supply and Utilities
The business will rent a space at The Shop house Heritage Bldg. in Bacolod City the
building already has clean water that is safe to use for business purposes, it has already an
-electricity, so the business has no difficulties towards those needs. In the other hand, StrEAT
Vibes will be putting Wi-Fi at the store to fit in today’s generation also the business can use that
as a promotion because nowadays this generation likes to brag on where they eat so in that case
that can be used as a tool for promotion. Also the business will have a company cell phone that
phone is only for business purposes to accept orders and in order for the customers to contact the
business.
Water
BACIWA or Bacolod City Water District is the water supply of the store. Running water is a
must for most businesses. From a health and safety perspective, it is important to have access to
water for first aid and basic hygiene. The most of the time water ifs use in cleaning and preparing
most of our products. It is used also for cleaning kitchen wares, tables and all.
Telecommunications
Nowadays most businesses group their telecommunication utilities in one convenient bill. This
includes your telephone, cable TV, voice over Internet protocol and Internet. If it is needed two
or more of these services, you can save money by buying them as part of a package. It is also
very important for orders and delivery. It is also very important for ordering raw materials and
ingredients.
Electricity
One of the most important utility of the business. Getting a bussing type electirc account to an
electric company provider Of course, another option is to generate your own electricity through a
small-scale wind farm or solar panels. This is generally not an economic choice, however,
especially for companies that have just started. Bacolod has an energy department that offers
advice and tips on how to minimize the cost of electricity and ensure your appliances are as
efficient as possible
Production Cost (direct labor and materials; basis for pricing and marketing strategies)
Sewage
Some localities group water and sewage into a single service. If this is the case, the businesses
may need to register for this service and pay a monthly fee. Again, if the business is not part of a
metropolitan area, it needs to have installation of septic tank and connect it to the drainage
system. What is also needed is a consistency if maintenance for sanitation and preventing
contamination in the business since it belongs to the food industry.
Trash Service
In some countries, it is compulsive to pay and use some type of trash service. Luckly here in
Bacolod the government provides the services for free. All you have to do is to segregate the
trash accordingly. Proper segregation is the secret foe a successful waste management. Which is
beneficial to the business. There is a weekly garbage collector provided by the government and
the only responsibility of the business it to properly segregate and wait for the collector.
Everyday, after the business hours, there will be a waste disposal to ensure the sanitation of the
store.
Production Cost
Gantt Chart
Nov Dec Jan Feb March Apr May June July

Feasibility Study
Business Plan
Implementation, Negotiation
Construction/Installatio
n
Soft Opening
MARKETING ASPECT
This chapter seeks to determine the opportunity and threats, the target market, the total
demand and supply, the competition and the marketing program which refers to the product,
price, place and promotional strategies. This aspect will determine the factors to be considered in
establishing a business as well as financial basis through projected demand. The instrument used
in determining the significant market response are the survey questionnaire with informed
consent form attached to it. These are distributed to 100 participants who agreed to take part of
the study. Pivot table was used to summarize and organize the data.
Demand Analysis
Table 1. Presents that majority of the participants are students (80%) and the employed
participants are 14% of the sample while the remaining 7% are unemployed.
Many people in Asia prefer to make frequent small purchases at convenient locations.
Those with little or no income depend almost exclusively on food supplied by street food
vendors. Street foods are a bargain for customers when the demands of time and costs of food,
fuel, cooking equipment and transportation are taken into account (F.G. Winarno and A. Allain
2011). By analyzing the today’s generation and economy status, the business major target market
is the students which have the highest participant percentage in the business survey.
Table 1
Frequency distribution of
participants as to occupation f %
Student 79 79%
None 7 7%
Nurse 4 4%
Teacher 3 3%
Call center 1 1%
Secretary 1 1%
Medtech 1 1%
Student/medtech 1 1%
Accountant 1 1%
Janitor 1 1%
Housewife 1 1%
Grand Total 100 100%

Table 2. Presents that 91% of the participants are in the age range of 18-29 years old
who are students and working young adults while 5% aged 30-41 years old working
professionals and the 4% are the middle aged population
Comparing table 2 and 3, the table 2 shows that most of the participants are 18-29 years
old and the lowest are in the middle aged population, table 3 shows that 97% responded that they
eat street foods, young adults are the main reason for the results high percentage and in that age
range most of them are students.
Millennial want the ability to grab a great on the go meal whenever and wherever they
want, at an affordable price. According to Santa Maria’s Street Food Trends, millennials as they
say, the one who are very much willing to spend money to eat street food and is in the front of
the queue. Eimear added: “Our research shows that consumers, especially millennials, have
embraced street food as part of their everyday routines, and what’s more they’re happy to pay
extra for it.”
Table 2
participants as to range of ages f %
18-29 91 91%
30-41 5 5%
42-53 4 4%
Grand Total 100%
Table 3. Presents that majority of the participants preferred to eat street foods. 97%
responded yes while 3% doesn’t preferred to eat street foods.

As in almost every country in the world, street foods are frequently used. To determine
the preferences for these foods, a questionnaire was given to 847 individuals constituted by
randomly selected high school and university students. Of the participants, 43.4% were male and
56.6% were female; the majority of them were between 19 and 22 years of age. It was found that
40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat
it every day. (Ciênc. saúde coletiva vol.23 no.5 Rio de Janeiro May 2018). As the table 2 shows
that most of the participants are 18-29 years old and the lowest are in the middle aged
population, table 3 shows that 97% responded that they eat street foods, young adults are the
main reason for the results high percentage and in that age range most of them are students.
Table 3
Frequency distribution of participants who eat street foods
f %
No 3 3%
Yes 97 97%
Grand Total 100%
Table 4. A total of 64 among the 100 participants would like to cook the food by
themselves while 36 of the participants preferred not to.
Before, eating outside the home every weekend was a special occasion. After a week of
cooking foods for the members of the pack or even cooking it for oneself, there was something
exciting about eating outside and getting serve by someone else. As the food scene has evolved,
eating out is now a daily occurrence for many (Levine, 2016).But with a little twist, instead of
paying for the restaurant to cook and serve the food that has been ordered, the customers are
paying for the raw foods and cook it on their own. An article written by click the city page says
that how the “do-it-yourself” concept is fast becoming a trend among the restaurants where as
diners get to play chef as they choose, assemble, or even cook their own food, sans the hassles of
purchasing, preparing and cleaning up the ingredients.
Table 4
Frequency distribution of participants
who preferred to cook food by
themselves f %
Yes 64 64%
No 36 36%
Grand Total 100 100%
Table 5. Presents that majority of the participants preferred Filipino street foods with
46% of the participants. Followed by Japanese street foods with 19%, Korean with 18%, Thai
11% and others with 5% which Is Vietnamese and Chinese street foods.
Since Filipinos have a constant love affair with food, it is impossible to die of hunger in
the Philippines. Street food vendors can be found practically everywhere – outside school, beside
the church, at the street corners, inside jeepney or bus terminals, etc. They are popular to people
from all walks of life – but especially to the one who has to keep a tight budget. Street food is
extremely expensive. It’s a great experience to try out cheap and delicious Filipino food.(Kevin
Hammer N.D), Survey results that Filipino street foods got the highest percentage of 46%
followed by Korean ,Thai, Vietnamese and lastly Chinese street foods.
Table 5. %
Frequency distribution of preferred types of food
(Mr: n=100) f
Phlippines 96 96%
Japanese 40 40%
Korean 38 38%
Thai 23 23%
Others: Vietnamese 6 6%
Chinese 5 5%
Table 6. Presents that under the Filipino category 81 participants preferred fishball followed by
Kwek-kwek with 77, Isaw with 66, Halo-halo with 49, Sago’t gulaman with 35, Betamax with
23 and others such as Cheese sticks, Bananacue, hot cake, indian mango, peanuts, spicy sausage,
tempura and chicken skin which accumulate 1-3 counts.
Table 6
Frequency distribution of preferred types of
Philippine street foods f %
Fishball 81 81%
Kwek-kwek 77 77%
Isaw 66 66%
Halo-halo 49 49%
Sago’t gulaman 35 35%
Betamax 23 23%
Others: Cheese stick 3 3%
Bananacue 2 2%
Taho 2 2%
Hotcake 1 1%
Indian mango 1 1%
Peanuts 1 1%
Spicy sausage 1 1%
Tempura 1 1%
Chicken skin 1 1%
Table 7. Presents that Korean Fried Chicken is the most preferred Korean street foods, it
garners 50 votes, followed by Tteokbokki with 33, Twigim with the least votes-19 and others
such as Bibimbap, Gimbap, Kimchi, Pajeon, Barbeque, Eomuk, Gyeran Ppang, Icecream,
Kimbap, Korean ramen, Korean squid, Mandu, Rabokki and Sundae. Those have garnered 1-2
counts of votes.
It’s hard to deny the popularity of Korean culture now a days to the point that some of
their culture became a lead trend, not just here in the Philippines but in the other countries as
well. Team Stail pointed out that “Popular culture is saturated with the images of everyone’s
favorite Korean stars–television, fashion, and even music. All have been infused with these
influences. Included here is the food we eat–basically, Korean is in.” Filipinos have fallen to a
lot of Korean foods now a days, knowing that a lot of businesses being established here in the
countries are Korean inspired businesses. These shows how the businesses react to the trend and
demand of the market.
Table 7
Frequency distribution of preferred types of Korean Street
Foods f %
50
Korean Fried Chicken 50 %
33
Tteokbokki 33 %
19
Twigim 19 %
Others: Bibimbap 2 2%
Gimbap 2 2%
Kimchi 2 2%
Pajeon 2 2%
Barbeque 1 1%
Eomuk 1 1%
Gyeran ppang 1 1%
Icecream 1 1%
Kimbap 1 1%
Korean ramen 1 1%
Korean squid 1 1%
Mandu 1 1%
Rabokki 1 1%
Sundae 1 1%
Table 8 presents that majority of the participants preferred Ramen in the Japanese
category which has a score 54, followed by Takoyaki, Yakult, and Okonomiyaki which scored
37, 35, and 16 respectively. Others such as Sushi, Mochi, Maki, Yakisoba, Tempura, and Taiyaki
that has 1-4 counts of votes.
According to rappler by Betia in 2018 the different Southeast Asian cuisine is becoming
popular in the country and is slowly taking over the western taste that dominated the industry for
a long time. Millennials or not the Filipinos are opting for a more healthy food selection but
could still satisfy their savory craving. Japanese cuisine is known to provide both healthy and
savory food selection and with relations to the study's results ramen came first as the most
popular food from japan followed by takoyaki and yakult for drinks. the said food selections are
known to be some of the comfort food of Japan and is made vegetables or broth freshly made
from different kinds of meat which is loved by the people and can show the unique and healthy
lifestyle if the Japanese people.
Table 8
Frequency distribution of preferred types of Japanese street foods f %
Ramen 54 54%
Takoyaki 37 37%
Yakult 35 35%
Okonomiyaki 16 16%
Others: Sushi 4 4%
Mochi 4 4%
Maki 3 3%
Yakisoba 2 2%
Tempura 1 1%
Taiyaki 1 1%
Table 9 presents that majority votes came from Thai milk tea followed by Spring rolls
and Padthai they scored 38, 28, and 14 respectively.
Pad Thai is popular in Thailand, it’s just eaten a little differently. “There it’s not a meal
as such, it’s a snack food, and that’s why if you get it in Thailand there’s not a lot of protein in
it,” explains Palisa. To make a meal out of it, restaurants have increased portion sizes and added
more protein, such as chicken, fresh prawns or beef. “In Thailand it’s more of a night-time food.
A lot of the restaurants that specifically do pad Thai in Bangkok open only in the evening,” she
says. Sydney’s appetite for pad Thai is so great that Palisa needs to keep it on all Chat Thai
restaurant menus, at all times. Australia has a complicated relationship with the dish though, and
it’s certainly no stranger to criticism. It’s often labelled as a boring or safe choice, but Palisa says
good pad Thai (not “bastardised pad Thai”) deserves its fame. (Rachel Bartholomeusz, 2017)
Thai Spring Rolls. This Thai recipe for fresh rolls is simple to put together, and also can be
made vegetarian. Made a great finger food for parties and potlucks, or serve as an appetizer or a
main course offering (makes a perfect substitute for salad, but also includes enough protein for a
complete meal). Fresh rolls also are a terrific snack for any time of the day or night. As a bonus,
they're very healthy—low in both calories and fat, and naturally gluten-free. (Darlene Schmidt,
2019)
Thai Milk Tea. It is a sweet, thirst-quenching and refreshing drink on a hot day. Thai iced
milk tea, also known as cha yen, is making a splash in Singapore.
Made from black tea infused with spices that can include star anise, cinnamon, cardamom and
tamarind seeds, the aromatic beverage get its sweetness from condensed milk and sugar. It is
commonly finished with a swirl of evaporated milk and poured over a glass of ice.
While it is a staple drink in Thai restaurants, there are also shops specialising in the spiced tea
and putting their own spin on the drink.
Filipinos rank second highest bubble tea drinkers in Southeast Asia( Anri Ichimura, 2019
http://fnbreport.ph) as In table 9 showing the top 1 demand is the Thai milk tea.
Table 9
Frequency distribution of preferred
Thai street foods f %
Thai milk tea 38 38%
Spring rolls 28 28%
Padthai 14 14%
Table 10 presents that there are variety of answers since the participants are given a
chance to state their own preference on how much they are willing to spend on each category.
The results are expressed on a range. On the Philippine category, the participants are willing to
spend P20-P100 every purchase. This are the most common answers under the category. On the
Korean category, P50-150 are the most preferred price. Under the Japanese category, P50-P200.
Lastly under the Thai category, P100-P200.
Street food in Asia is considered to be affordable snacks or food on the go sold in stalls
along the busy streets of any town, city or establishment but the cost of the products may vary
depending on its country’s economic condition. In the Philippines is a developing country and
the food may be cheaper than other countries introduced in the given food selection. According
to an article by Van in 2019, the Cost of street foods in the Philippines is cheap for one can buy a
variety of food from drinks, snacks and even desserts as well as specialty dishes for the amount
of 20 to 100 pesos. In relation to the results the price range of cost of the usual purchase of the
participants also range from 20 to 100. For the cost of Korean street foods based on article
written by Global price, the prices of the said street foods worth 1 USD or 50 Pesos is already a
good portion but for a bigger and more expensive dishes it would cost 2 to 4 USD or 100-200
pesos which also showed in the responses of the participants that the price range would majority
fall on 50-100 pesos. For the cost of Japanese street foods according to an article called “How
Expensive is Tokyo Really? Busting the Myth! in Japan”, costs way more cheaper than having
regular meals because a meal can cost for about 1000- 5000 yen which is equivalent to 450-2200
pesos. Street foods can cost atleast 160 – 560 yen or 70- 250 pesos. The common cost of street
foods in japan is close to what the results show which ranges from 50 -150. While in Thailand
streets foods are way more cheaper based on an article called “Cost Of Street Food In
Bangkok”one can enjoy street foods for 1-3 USD or 50 – 150 pesos and if ever one wanted to
buy a huge serving for a group it may cost for about 8 USD or 400 pesos. Which is also close
and inline with the results which has the range of 50-200 pesos.
Table 10
Frequency distribution of preferred price range
Philippine Korean Japanese Thai
category category category category
₱ f ₱ f ₱ f ₱ f
50 20 100 10 50-100 5 100 6
20 12 50 5 100 5 100-120 3
20-50 10 50-100 4 200 4 50 3
50-100 6 150 4 150 4 150 3
30 5 300 3 100-200 4 200 3
5-20 4 200 3 100-150 3 50-100 2
20-25 3 100-150 3 50 3 150-200 2
20-30 3 20-50 2 50-200 2 100-150 2
5 3 80-100 2 20-30 2 250 2
20-100 3 100-120 2 300 2 20-30 2
25-40 2 100-200 2 80-100 2 80-150 1
120-150 2 1000 1 200-300 1 50-200 1
30-50 2 80 1 300-1000 1 120 1
10-30 2 30-60 1 20-50 1 15-25 1
10 2 110 1 20 1 60-100 1
10-50 1 20-30 1 40-100 1 100-200 1
5-50 1 80-150 1 60-100 1 40-80 1
15-50 1 25-30 1 30 1 20-50 1
40-60 1 50-60 1 60 1 50-150 1
10-20 1 40-60 1 25-30 1 25-35 1
40-70 1 50-90 1 250 1 50-70 1
15-20 1 30 1 30-60 1 30-100 1
50-150 1 180 1 70 1 80-100 1
50-80 1 60-100 1 1000 1 35-50 1
100-120 1 150-300 1 200-250 1 150-300 1
70 1 20-100 1 50-60 1 40-70 1
50-70 1 20 1 15 1
95 1 100-180 1 150-300 1
100-150 1 90-150 1
20-40 1 120-150 1
60-100 1 120-250 1
100 1
20-60 1
Table 11 presents that majority of the participants specifically 85 out of 100 preferred to
eat street foods at the afternoon. Few participants voted noon (6), evening (5), and morning (2).
There are 2 participants who made multiple answers to this question and therefore considered
invalid.
An article by Guia on 2012 about Well-known street foods in the Philippines states that
street food is considered to be the favorite merienda and pastime of the Filipinos. Where one can
eat a hearty meal on a stick or packed along side with some refreshing drinks. In relation to the
results of table 11 the most popular answer of which time the participants usually eat street foods
resulted to afternoon with 85 votes. Also street food are food selection that is offered to those
people who does not cook meal and are verh busy and needs ready to eat foods. Street foods as
merienda of Filipino became a culture of every household. Street food stalls usually open during
busy hours of streets like during closing hours of some establishment or schools that ia why most
students would tend to have their merienda at those stalls.
Table 11
preferred time to eat street foods f %
Afternoon 85 85%
Noon 6 6%
Evening 5 5%
Morning 2 2%
Invalid 2 2%
Grand Total 100%
Table 12 depicts that majority of the participants consume street foods twice a week
specifically it has 40 votes, 27 are rarely eating street foods, 21 to once a week and 12 to almost
everyday. About 2.5 billion people eat street food every day (FAO, 2007). This is evident in the growth
of street food outlets (market) which have become so popular along the streets in the cities. Consumption
of street food is becoming an essential component of the food market as most of the working class
chooses to dine outside rather than prepare meal at home. Street food markets have really suppressed the
full- service of restaurants as the main sources of food away from home (Ayo et al., 2012). This is
probably because of easy accessibility, inexpensiveness, exhibition of local varieties, proximity to the
consumer, convenience and way of advertisement.
Table 12
purchase f %
Twice a week 40 40%
Rarely 27 27%
Once a week 21 21%
Almost everyday 12 12%
Grand Total 100%
Table 13. Shows that majority are willing to visit the proposed business. 89 out of 100
participants answered positively and the remaining 11 answered otherwise.
The quality and safety of street foods is determined by numerous factors such as the
business organization, regulatory aspects, technical aspects related to the preparation,
preservation and display of food sold in the streets, the consumer perspective, and educational
programs. In order to improve the conditions of street food vendors and to make sure that the
food sold does not jeopardize public health, the first and foremost necessity is to build awareness
that food vendor should maintain certain quality standard. (M. Ackah, E. T. Gyamfi, A. K. Anim,
J. Osei, J. K. Hasnsen, and O. Agyemang, “Socioeconomic profile, knowledge of hygiene and

food safety practices among street-food vendors in some parts of Accra-Ghana,” Internet Journal
of Food Safety) ,which results shows great demand and willingness of the participants to visit the
proposed business.
Table 13
Frequency distribution of participants who are
willing to visit the proposed business’ store
f %
Yes 89 89%
No 11 11%
Grand Total 100%
Table14. Presents that the most preferred location for the proposed business is at 9th
Streat food zone, Lacson street which has 26 votes, followed by the shop house heritage,
marketplace, hi-strip and ayala malls with the scores 18, 14, and 12 respectively. There are other
suggestions such as near La Salle, Olympia alijis, mansilingan area, La Salle Avenue, and
anywhere convenient. There are several participants that answered multiple it is therefore
considered invalid.
Availability and accessibility rather than individual income or stage of national
development seems to determine street food consumption patterns. Consumers who are attracted
by convenience and low prices may overlook aspects of hygiene or sanitation. In some cases,
these customers lack an understanding of proper food-handling practices and the potential for
foodborne diseases. (F.G. Winarno and A. Allain), accurate for the results showed 9th street food
zone is very accessible and convenient for the target market of the business
Table 14 f %
Frequency distribution of preferred
location of the proposed business
9th street food zone 26 26%
Shop house heritage 18 18%
Marketplace 18 18%
Hi-strip 14 14%
Ayala malls 12 12%
Invalid 6 6%
Others: near lasalle 2 2%
olympia alijis 1 1%
Mansilingan area 1 1%
lasalle ave. 1 1%
anywhere convenient 1 1%
Grand Total 100%
Table 15 presents that 81% of the participants agreed that indoor street food business will
change the perception of the consumers and the remaining 19% of the participants, disagreed.
Street food is now at the forefront of culinary innovation. Showcasing everything from
crowd-pleasing Indian wraps to unfamiliar cuisines such as Ugandan and Filipino, it’s fast
becoming big business. According to a report by The Grocer’s sister publication MCA, the street
food market is forecast to reach £1.2bn this year, up 9.1% from 2017. That’s comfortably
outstripping the percentage growth seen in fast food, albeit from a smaller base. (Emma
Weinbren, 2018). Aligned with the results from the participants that is interested with the
proposed indoor location for the business.

Table 15
Frequency distribution of the change
in perception of street foods in the
market f %
Yes 81 81%
No 19 19%
Grand Total 100%
Table 16 shows that majority of the participants normally prefer group bundle discounts
in a food chain with a total score of 59 out of 100. It is followed by loyalty promos (38), opening
promos (34), buy in bulk (16) and others namely, customer democracy and free give aways.
A price discount is a very prevalent marketing strategy to attract consumers by providing
an extra value or incentive, which encourages consumers to purchase the promoted products
immediately (Yin and Huang 2014).
Table 16
Frequency distribution of preferred and
commonly used types of promotion
f %
59
Group bundle discounts 59 %
38
Loyalty promos/card 38 %
34
Opening promos 34 %
16
Buy in bulk 16 %
Others: Customer democracy 1 1%
Free give aways 1 1%
In the light of the above findings, it can be concluded that majority of the participants
agreed with the proposed business. However, there are some changes in the business food
offerings and business location that will be aligned based on the results. The results shows that
Philippine Street foods has a dominant demand when it comes to food choices. Consumers
purchased street food due to its easily accessibility. However, they would not purchase street
food sold in an unhygienic environment. Majority of consumers agreed that street food vending
environment was not hygienic enough and nature of vending environment therefore affected
purchasing decision.
Based on the reasons why consumers to not patronize street foods, it would be
recommended that vendors should pay attention to personal appearance during sale of food,
cleanliness of the vending environment as well as maintain high food hygiene. This will give
consumers confidence regarding the safety of the foods they consume. The StrEAT vibes a
proposed street food business is the innovation that consumers really want when it comes to
street foods overall quality.
The negative attitude of officials toward street food vendors frequently reflects concerns
about poor hygiene and the spread of disease. Lacking staff to enforce rules and regulations,
governments have difficulty monitoring street food enterprises. These businesses may be seen as
a hindrance to the "modernization" of the traditional food distribution system because they
compete with licensed eating establishments that have considerably higher operating costs.
Furthermore, there is the weak assumption that, in food processing, bigger is better. Finally,
vendors may obstruct traffic in the centers of increasingly congested cities. This has led some
governments to attempt to remove vendors from certain sections of a city, usually without
success.-F.G. Winarno and A. Allain, A good sign of data for the business by putting up the
business in a safe place where the customers will eat hygiene street food.
They also added that the consumer's needs should be taken into account when
establishing policies and regulations. By implementing policies which help street food trade,
low-income consumers are favored. For example, more licenses might be allowed for vendors
selling low-cost, nutritionally sound foods or for those with good records of hygiene. Restraining
permits can be created for the sale of foods that have negative consequences. Street foods
deserve the attention of policy-makers and vendors should be given opportunities to improve
their situation and develop their enterprises into city food establishments.
Street foods are widely consumed and produced in almost all countries around the world,
as a result of nutritional trends in urban areas. Street food is preferred by consumers, especially
students, because of its delicious taste, accessibility, variety, and cheapness.( Department of
Nutrition and Dietetics, Faculty of Health Sciences, Gazi University. Rektörlüğü Teknik okullari,
06560 Yenimahalle Besevler. Ankara Turkey. ntekgul@gazi.edu.tr)
The researchers gathered data to align the business mission, vision and objectives by
knowing the market/target market. The researchers interviewed 100 participants, the participants
is mostly students as of the business main target market considering the todays generations
demand, studying here in La Salle and some are from Colegio San Agustin Bacolod and lastly
are young adults that visits La Salle. Every weekday morning the researcher’s gathers
information by asking and giving out the permission letter to align with the ethical process of the
study after they signed and agreed with the letter the researchers will start interviewing.
Supply Analysis
The growing demand for convenience has led to the expansion of the Philippine food
service industry in the form of fast-food restaurants and casual dining restaurants, said IFEX
Philippines. Same goes to every stores like Hypermarket/Supermarket,
Convenience/Departmental, Specialty and Online that became a help not just to a simple
individual but also to a small business ventures. Stores like SM supermarket, Robinson’s
supermarket and Gaisano supermarket are all over the place now to serve and provide supplies
that the market are needing. Added to these stores are puregold and savemore that can also be
seen in the city. Moreover, public market and wet market became also a source for food supply.
With variety of suppliers that are available today, the business have chosen specific stores that
will supply and can provide the needed ingredients. These are JnC Specialty food ventures
Incorporated, Seafood masters frozen foods, Burgos Public Market, Libertad Market, Chefs and
bakers, Cmc 417, Ni-xx water refilling station, king ice, ice plant Wabba Mart, Lee Korean
grocery, Magnolia Chicken Station, MKL-Coke dealer and Yakult. If ever the chosen suppliers
cannot deliver due to formidable situation, there are still variations such as the mentioned stores.
Discussion on supply and demand
As the market aren’t stopping from following the trend, the businesses see it as an
opportunity to meet the demands of the market. There’s nothing that the market is needing that
other businesses cannot give or satisfy because entrepreneurs see it as an opportunity. Excluding
of course if there are shortage of supply caused by unseen or formidable situation such as natural
calamities. The Philippines’ location in the middle of the Pacific makes the country susceptible
to typhoons and droughts, some with devastating effects. In the year 2017, a dry spell caused by
the El Nino phenomenon destroyed 349,630 metric tons of crops, worth about $95 million. On
the other contrary, the string of typhoons that ravaged the country at the end of the year notably
slowed down the national agricultural growth rate. Another factor that contributes to the
inconsistency of supply in the market is the lack of accessible roads that link farms to retailer.
The inefficiency on this front is an unnecessary burden for farmers, who instead of traversing
these roads decide not to spend money and energy trying to bring their products to the market
and instead let their produce go to waste. It brings loss that these farmers cannot afford and traps
them in an ignominious cycle of poverty and hardship.
Competitive Strategy
The primary and direct competitor of StrEAT Vibes is the well-know street food stall
ping's Eatabols a business that is well established around the province by having several
branches namely in Gaisano city malls supermarket, Lopues east food court, riverside college
food court, USLS food court, SM supermarket in handumanan and SM Supermarket. The said
business’ locations are commonly found in different local groceries and local establishments or
universities and colleges in the province. This brand has already been around for years and
already established its position and value in the market and received a great number of loyal
customers and growth in the business. Ping’s target market are mainly the students and also those
people who frequently goes to malls or groceries that needs a quick and satisfying snacks that are
also affordable though ping’s established what population would be their target market still their
product offerings are offered to almost everyone. Ping’s often set up stalls in different events in
different universities and colleges in the province also Ping’s serves during festivals and this may
serve as their promotion. Another way of Ping’s promotion is through sponsorships of different
events.
Other than the Ping's Eatabols are the street vendors around the city that are popular with
every one for snacks especially to students because of its affordable price. according to an
article from vigattintourism by Guia, 2020 Street food is defined as very common in the
Philippines and can be found in any road or street near any establishments around the country,
that is why Filipinos are very fond with it and also it is an important part of the Filipino culture.
The indirect competitors of those business that are offering different Asian cuisines in the
province. According to an article by Ayuyao of CNN in 2018 there is a rise of the different Asian
fusion trends in today's food selection for the market these restaurants came in handful especially
the Korean cuisine. For the Korean cuisine as the top in demand food selection especially for the
millennials these are offered by a good number of restaurants which are considered as the
indirect competitor for the business and these are Jo-A the first Korean fusion restaurant and JO-
A is located on corner 22nd and Lacson streets where the old Pizza Republic used to be. The
Interior and the exterior design of the restaurant is the same as it was before when it was still the
old Pizza Republic which the minimalist design was retained. The main attraction of the
restaurant is the cheap unlimited samgyupsal and different signature pasta dishes but the
restaurant is also offering Korean dishes which are good for sharing that the people in Bacolod
enjoyed. Another competitor is Jipbab is a newly opened Korean restaurant along the Lacson
area, the place offers different Korean dishes from rice cakes, rice toppings and mix up to the
different korean noodles. Jipbab is a bit new in the city but has already established a branch in
Iloilo. The only down side of Jipbab that gave the restaurant a negative feedback is the price for
the food selection. The more traditional Korean restaurants in Bacolod are Daebak located in
Mandalagan Area and Homsite, Aarang located in Shopping, Hanok located in Goldenfield,
Sodam Located along the Lizares street and recently opened a branch in Ayala malls food court.
These restaurants offer a wide variety of Korean dishes which serving portions are considered to
be good for group sharing. For Japanese dishes the places that offer these variety are Inaka
which is located in Lacson. Inaka is the oldest Japanese restaurant in Bacolod according to an
article by Martin Banan in 2008, Inaka’s interior is based on a Japanese style house which have
warmer and cozy vibe and for the customers to feel comfortable while dining. The restaurant
offers a wide range of selection of Japanese foods but is known for the different variation of
sushi. Lkaise which is located on Lacson and in SM South wing is also a popular Japanese
restaurant in the city. The interior of the restaurant is somewhat similar with Inaka where it has a
Japanese home or cottage interior which makes the place more relaxing and gave off a good
ambiance. Lastly, is the Samurai Xpress or also known as Chef’s Keigo Japanese food whose
owner is a Japanese citizen started as pop-up stores in different food fair and events and also
offered catering service. The owner believed that Japanese foods should not be expensive for the
people of enjoy. The Samurai Xpress established its first location at Mercanto viente siete Food
Park on 27th Lacson Street. It was a hole-in the wall restaurant because of its small area or a
garage like space but can still be able to accommodate a good amount of customers and the place
is always packed. For Thai food the restaurants are Rau-Ram and Lemon grass. These restaurants
are chosen as the indirect competitors for they offer the same food selection as the business and
the type of cuisine but the advantage of the business is that it sells or focuses on street foods and
snacks on the other hand most of the competitors focuses more on meals and are more costly
than the business is offering.
The competitive advantage of StrEAT vibes is that it is the first of its type of business
and can easily establish its position in the market. The business is catered for the millenials
which cook it your own food like samgyupsals and a like are popular now a days. Also, the
business would be effective in catering its target market because of its more affordable price.
StrEAT vibes also capable of changing the perception of the market on street foods when it
comes to the limitation of what they can offer and the most common characteristic that can be
related to street foods which is sanitation and proper handling of foods. StrEAT vibes will be
able to and is able to change what street food can offer and look like with its venture in the
market.
Target Market Analysis
The target market in strEAT vibes are mostly student and employed people. Since the
location is based on the center of the Bacolod metropolitan our target market consists of different
individuals. It is actually 1 ride away from the universities and office establishments. The
business would like to innovate and sell the product on the area with students and workers hang
out during their free time. Since most students finds pleasure in going to places where they could
hang out and drink we would like to incorporate out street food products for their consumption
during their drinking session or snacks. Pings eatabols are mostly targets the people who buys
groceries on the same establishment where their stalls are located. Base on some people whom
the researchers ask about what can they say about the said stall. Most of them usually buys and
eat there while waiting for their companion buying groceries Since most student’s hangout on the
location that we selected it’s a great opportunity for us to introduce our products. With luring
price that is affordable to them they would be curious enough to have a taste and try our street
food products with different Asian taste

According to Sanlier et al. (2019), in recent years people in developing countries have
spent most of their disposable income on food consumption, which has turned street foods into
alternative sources of nutrition. Street foods are foods and beverages that are sold in the street
and other open public spaces and that are ready to consume, without the need for any processing
or preparation. Street foods are sold in places where sometimes people briefly gather (on street
corners, at interchanges, subway station entrances/exits, crossroads etc.)
Singh (2016) discovered that there is a large percentage of the population who are
patronizing street foods. Street foods are known because of their affordability and enchanting
tastes. Aquino (2015), stated that teenagers nowadays are fond of trying new dishes with due to
its affordability and taste. Bhat (2000) reported that street foods are inexpensive and available
that in many countries, they form an integral part of the diet because they are consumed with
regularity and consistency across all income groups, particularly among the urban poor.
Customers from various economic strata benefit from nutritious, low-cost meals. In
Africa and Asia, urban households spend 15 to 50 percent of their food budgets on street foods
(Winarno, 2007). Many people in Asia prefer to make frequent small purchases at convenient
locations. Those with little or no income depend almost exclusively on food supplied by street
food vendors. Street foods are a bargain for customers when the demands of time and costs of
food, fuel, cooking equipment and transportation are taken into account (Fellows, 2012).
Based on the study of Sanlier et al (2019), of all the participants, 43.4% were male and
56.6% were female; the majority of them were between 19 and 22 years of age. It was found that
40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat
it every day.
Therefore, based on literature review, it is evident that the target market would include
individuals who are either males or females including teenagers to young adults and that the best
possible location of the restaurant would be in places where people would gather such as malls,
school cafeterias, jeepney terminals and the like.
Marketing Objectives
 To increase profit by 20%-30% each year
 Increase sales among working professional ages 30-40 years old by 20%
 increase the number of people who make a purchase through our promotion on social
media by 20%
 Change the perception of street foods in the market from unsanitary and unhygienic to a
reflection of one's culture that can everyone love with in the 1st year of operation from
81% to 90%
 Be recognized as a new type of business in the market and establish position in the
market with in the first 6 months of operation
 To expand branches around the province for the next 3 years.
 To provide wider variety of food selection on food selection all around Asia.
 To have 1 additional product per country every year.
 To provide a consistent and reliable service to every customer for every transaction.
 To gain customer loyalty through customer satisfaction.
 To be located where the target market find accessible and easy to find
 Reach the target market easily through different platforms

 Continuous and increase profitability in the long run
 Penetrate the market and competitors in short time in the span of at least 1 year of
operation
 Generating business leads
Marketing Mix Strategy
The term “marketing mix” was first expressed to describe different choices that a
business organization have to take into consideration when bringing their service and product to
the market. The 4Ps stands for four important components of marketing mix: Product, price,
place, promotion. Accordingly, this section aims to discuss the marketing mix strategy of
“StrEAT Vibes”.
Product
According to Kotler (2015), a product is a combination of goods and service offered to
the target market. The product in general consists of quality, design, variety, features, brand
name, service and packaging. In the overall marketing offering, product is one of the key
components. Marketing mix plans to build profitable customer relationship by bringing value to
them. The value are the tangible product and service. Since StrEAT Vibes is a street food
restaurant, the tangible products are the foods that the restaurant is offering. Moreover, the
StrEAT Vibes, differentiate their offers among others by creating customer experience to a
variety of Asian tastes.
The StrEAT Vibes has three levels of product (Adapted from Kotler 2015, 226.)
The core benefit which answers the question “Why is the customer is buying from this
restaurant?” by all means, to satisfy cravings with a reasonable price, to experience different
Asian street foods in a sanitary way that will be served indoors, to have a unique dining
experience with the cook-it-yourself style of the restaurant. The actual product: the brand name:
StrEAT Vibes; and the famous quality street foods from Philippines, Korean, Japan, and
Thailand. Lastly, the augmented product- the value added product: fast and responsive customer
service.
Price
Some people think the cheaper the menu is, the more customers to come. It is important
that the price should be competitive however the food offered should also represent the amount
of money that the customer is spending on it. Much as pricing is not everything, it yet still is very
important to customer decision. “How much the customer is willing to pay for the product has
very little to do with cost and has very much to do with how much they value the product or
service they’re buying,” (Eric Dolansky). StrEAT Vibes uses cost-based pricing, simply
calculating the costs and adding a mark-up. Enough to cover the costs and guarantee the
profitability in the long run.
Place
Place strategy plays a fundamental role in the marketing mix of a product or service.
Place strategy outlines how and where a company will place its products and services in an
attempt to gain market share and consumer purchases. This component of the 4Ps is sometimes
referred to as the distribution strategy and may include stores, both physical and online, and any
other means by which the company can reach customers.

Place is marketing mix is not just about physical location and distribution channels but
about the whole process of bringing product and service to end consumer. StrEAT Vibes is
located at 9th Streat food zone, Lacson corner 9th street (across PNB building) where various
dining are also located there. The place is accessible, cozy, and most preferred place for the
streat vibes to be located according to the results of the researcher’s data gathering.
Promotion
Promotion involves different items and the ways in which businesses communicate their
products to the customer showing the benefits of buying their products. StrEAT Vibes naturally
wants to capture a share of the market so the business will establish brand recognition to have
customer awareness. The business will have a Facebook, Instagram, Twitter account. Since
social media is influential, the business will inform the public through it prior to the soft opening,
during and after the opening. StrEAT Vibes will have an opening promos, special promos during
holidays, group discounts, and loyalty cards. These will encourage the customers to visit and to
have a dining experience with the StrEAT Vibes.

FINANCIAL ASPECT
Financial Assumptions
Project Cost
Financial Statements
Income Statement
Cash Flow
Balance Sheet
Break Even Point
Financial Ratios (5)

SOCIO-ECONOMIC ASPECT
Social Desirability of the Project
Street food trading solves major social and economic problems in developing countries
through the provision of ready-made meals at relatively inexpensive prices and employment for
teeming rural and urban populace along its value chain. However, due to informal nature of the
enterprise, the activities of the practitioners are not regulated. This gives ample room for
unwholesome practices. The results are the risks such activities pose to the health and safety of
practitioners along the value chain.
An important aspect of street foods that deserved particular attention related to their
safety, was recognized that street foods raise concern with respect to their potential for serious
food poisoning outbreaks due to microbiological contamination, improper use of additives (in
particular the use of unapproved colourings) and the presence of other adulterants and
environmental contaminants. Surveys in Africa, Asia, and Latin America suggested that these
concerns were real and needed to be addressed to protect consumers. Improper food handling
practices could be a serious cause of contamination. There were also problems with potable
water supply, the quality of raw materials used (for example rotten vegetables or spoiled meat)
and unsuitable environments for street food operations (such as proximity to sewers and garbage
dumps). Inadequate facilities for garbage disposal posed further hazards.
In dealing with health risks, Streat vibes will serve food indoors with innovation and in a
sanitary manner. Streat Vibes is a street food restaurant that serves variety of street foods from
other Asian countries such as Philippines, Korea, Japan and Thailand. To change the way people
perceive street foods in the society and in the market, the business will observe sanitary measures
and proper handling practices
The accessibility of the Streat Vibes and the availability of the street food cravings will
be beneficial for the target market. It can save their time finding want they want. The Streat
Vibes is located to the most preferred location for this kind of business and offering the variety
of Asian street food favorites.
Economic Implication
Street foods businesses became part of every countries trademark. It is one of the things
that people or tourists usually use to associate upon hearing a particular country. Food is an
experience that each of us lives on a daily basis, in the sense of making society around food
(Montanari, 2006). To be as one of the places you have to “eat” like it. When we think of a place,
it is because of the food we have eaten and the people we have shared it with (Ricci, Ceccarelli,
2000). As Calloni (2013) affirms: “street food is the modern embodiment of an archaic past,
when food could have poisoned. It represents the worries unknown changes in respect to daily
routine”. But street food has an important role in the cities and towns of many developing
countries. Aside from the fact that it meets the food demands of urban dwellers, street food feeds
millions of people daily with a wide variety of foods that are relatively cheap and easily
accessible (Privitera and Nesci, 2015). The Food and Agricultural Organization estimates that
2.5 billion people get at least one meal from a street stall every day. It’s not surprising how a lot
of small entrepreneurs chooses to enter at the street food industry that leads to satisfaction of
consumers, particularly low- and middle-income sectors of the population, who depends heavily
on street foods. Food and Agricultural Organization added, “In this, a number of factors that
influence the consumer's choice play an important role. These include cost, convenience and type
of food available, the individual's taste and the organoleptic qualities of the food (smell, texture,
colour, appearance)”. Furthermore, the street food industry offers a significant amount of
employment (Bensman, D. 2014), often to persons with little education and training (Latham,
1997). Moreover, street food industry contributes to authentic gastronomic experiences for
tourists, offering a link between food, place, and tourism (Privitera and Nesci, 2015). Food and
tourism are inextricably linked, and eating is a physical necessity for every tourist which
generates substantial revenues (Hjalger, Richards, 2002) or cultural goods, as they have deep
symbolic and communicative connotations (Privitera and Nesci, 2015). These products are
therefore entitled to represent the territory outside their own borders. For the consumer, they can
fulfill different expectations, becoming a multidimensional entity; in fact, they have a functional
value, as they fulfill a primary need, together with a social value when connected to a specific
social group, and an emotional one, when able to awaken feeling and affection (Sum and
Chorlian, 2014).
Environmental Aspect
Socio-economic features influencing street food spatial distribution and its impact on the
local environment and urban life within the context of sustainable development. If one computes
the average daily sales of the 100 000 (by conservative estimate) stalls in Malaysia, annual street
food sales amount to US$2.2 billion (Allain, 1988). The study showed that street food business,
far from being a hindrance to progress and sustainable development, is in fact the basis of an
alternative street economy which is people friendly and with the necessary institutional and
infrastructural support could be both environmental-sensitive and energy conscious. Although
street food business is common, it significantly helped to reduce unemployment, provided urban
dwellers with inexpensive and varied indigenous meals. The government should recognize street
food industry through legislation and introduction of a code of practice for street food business.
This would require city council to construct decent shelters and provide essential public utilities
such as potable water, electricity and public toilets. What is needed to advance the position of
street food business is to strengthen their capacities and skills through organizing, credit,
information and infrastructure so as to enhance their competitiveness and productivity. There is
need for further research to describe the nature of street food business and quantify the
consumption of street foods in Philippines and their economic benefits as well as ways to
improve the standards of street food.
Street food trade is one of the channels through which agricultural produce finally get to
consumers. Its growth in many developing countries is attributed to a number of factors by many
researchers. The trade also has a large impact on agricultural production and marketing as well as
on agro-food processing business operations. Small-scale farmers can find street foods to be an
excellent way to diversify their income sources and especially to develop marketing skills.
Lasallian Values Integration
Lasallian graduates are expected to have the ELGA or the Expected Lasallian attributes
which one will embody. The graduates are expected to acquire the skills and knowledge should
be demonstrated on the respective course of studies and internship that would show evidence of
accomplishing the institution’s mission and vision. According to the definition of the De La
Salles University ELGAs also reflect the graduate’s capacity for lifelong learning and transfer of
knowledge in the workplace.
In generating and making an original and unique ideas in coming up with a business that
would response to different s differences and issues in relation with the business that the
researchers aimed to provide on the social issue which regards to the law that prohibits street
vendors in selling along the sidewalks and even food trucks. This exhibits the ELGA which
Lasallian are critical and creative thinkers and a reflected life-long learner. Also, by critically
evaluating the system to identify potential improvement on the said business and Proposes
improvements considering the different constraints and limitations shows an Innovator and a
constant seeker of improvement
Lasallian as an Effective communicator is demonstrated well during the formulation and
the actual gathering of data or survey proper also in delivering the questions in order to gather
the desired results or data. Through the creation of the new and original business and the
products offer also by differentiating the entity from its competitors through its unique
proposition in order to serve its target market and cater its needs this exhibits a Service-driven
citizen.
CONCLUSION AND RECOMMENDATION

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STREAT VIBES: A STREET FOOD INDUSTRY THAT SHOWCASES VARIETY OF

TASTE FROM ASIA

A Proposed Feasibility Study

Name of the proposed business

often reflects traditional local cultures and exist in an endless variety.

Products and services

certified food establishments.

Background of the industry

enterprises differ in variety, environment, marketing techniques and ownership. Urban

to choose the proper combination of foods.

Today, local authorities, international organizations and consumer associations are

Importance of the business

To address these problems, a hygienic practices should be applied. Offering a sanitary,

industry especially when it is served in an appropriate place, with an innovation (cook-it-yourself

Statement of the problem

the proposed business?

4. What budgeting shall be imposed to ensure sustainability and profitability of the

University of Saint La Salle, Bacolod City; taking up a course of Bachelor of Science in

Business Administration major in Operations Management and Marketing Management in the

department of Yu An Log College of Business and Accountancy.

Cost of Registering the Business (SEC)

Business Name Reservation for 90 days: ₱ 120

SEC Express Lane: ₱ 600

SEC Registration Fee: ₱ 2,530

Stock Transfer Book: ₱ 500

BIR Documentary Stamps: ₱ 1,500

Notarial Fees: ₱ 1,500

Total SEC Expenses: ₱ 6,750

Cost of Registering the Business (BIR)

BIR Annual Registration Fee: ₱ 500

Books of Account: ₱ 200

Total Cost at BIR: ₱ 4,275

Cost of getting Business Permit

Barangay Clearance Fee: ₱ 500

Corporate Community Tax Certificate: ₱ 500

Mayor’s Permit for New Business: ₱ 6,000

Garbage Fee: ₱ 5,400

Sanitary Permit: ₱ 600

Business Tax: ₱ 835

Total Cost of Business Permit: ₱ 13,835

Prepaid Rent Expense ₱ 36,000

Leasehold Improvement ₱ 100,000

Furniture and supplies ₱ 150,000

Miscellaneous expense ₱ 10,000

Salary of employees for 3 months ₱ 168,000

Retainers’ Fees for Accountant ₱ 2,000

To continue the focus on product development. The StrEAT Vibes is committed to

stringent requirements of the market industry.

foods. The future products are:

Xiaolongbao – Shanghai, China

of dough that contains a burst of flavourful filling.

Deep-Fried Stinky Tofu – Taipei, Taiwan

In Taipei, where it is massively popular, deep-fried stinky tofu is the favorite

by sauces or pickled veggies.

Dynamite Lumpia – Philippines

It is a spicy deep-fried Filipino snack consisting of stuffed long green chili

popular Asian dishes.

To enhance the value-added services. The group intend to maintain long-standing