New Era University

COLLEGE OF BUSINESS ADMINISTRATION

No. 9 Central Avenue, New Era, Quezon City

A Feasibility Study Presented to the Faculty of the

Business Administration of New Era University

In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Business Administration
Major in Human Resource Development Management

By
De Guzman, Justine Paul
Gregorio, Aira Joyce
Lovete, Patricia Mae
Mazo, Joselle
Puyao, Blessirie Ruth
I. EXECUTIVE SUMMARY
 This report will build a picture of the proposed business venture of third year
students of Human Resource Development Management, a barbeque restaurant
“aPORKable Grill N’ Chill” with the help of feasibility study.

Our business venture is a Filipino Barbeque Restaurant with a twist of its cultured
cuisine marinades, including pork steak, pork tapa, bistek, and our own Original BBQ
sauce. It pairs up with our unique side dishes including Atsara, Lumpia, and Tokwa't
Baboy that compliments the barbeque. We also provide Milk tea to quench your thirst,
with 18 different flavours to pick from.

In this particular study, we have come up with a unique concept, a place which is
aiming to bring the residents of San Jose Del Monte, Bulacan, as our primary target
market.
Differentiating from various competitors; Mang Inasal, Korean Gangnam Buffet,
Giligan’s Island, Bon Chon Chicken and Jollibee, our competitive advantage products are
the new trends in the food industry that our competitors have not yet included in their
menu. These offers will make our barbeque restaurant one step higher than our
competitors.

The report summarizes the estimated budget cost for the restaurant opening and
construction. Its actual costing amounted to 1,100,000.00 while the forecast sales goals
three years from now amounted with a total of 8,727,419.41.

Our team will pledge that all our customers will be given service in an extremely
delightful way. Each member of our team puts heart in everything that we do and we give
full assurance that we will give the best kind of services to our clients for them to be able
to achieve customer satisfaction

II. PROJECT DESCRIPTION AND JUSTIFICATION

A. Company Profile
 As students in business administration, our primary objective is to set up our own
company and make our brand one of the finest in our selected industry. This
feasibility study is a big stepping stone for us to see what sort of business we will
invest in. While we prepare for Professor Mario Brillante Wesley C. Cabotage's
feasibility study, we have come up with three proposals, a coffee shop, milk tea
shop and lastly, a barbeque shop. However, when we are brainstorming, we
realized the unstoppable impact of Korean culture to Filipinos, most specially to
their food called “Samgyeopsal” and it has opened up an opportunity for us to
plan in getting into this kind of business.

Our business name is aPORKable Grill N' Chill, a Filipino Barbeque Restaurant,
Where we take Korean BBQ with a twist. All Marinades are known by Filipinos
such as Pork steak, Pork Tapa, Bistek and our own Original BBQ sauce.
aPORKable Grill N' Chill Compliments it with our own side dishes such as
Atsara, Lumpia and Tokwa't Baboy. And also aPORKable offers Milktea to ease
your thirst we have 18 Flavors to choose from.

We, at aPORKable Grill N’ Chill, will guarantee that all our customers will be
given service in an extremely delightful way. Each member of our team puts heart
in everything that we do and we give full assurance that we will give the best kind
of services to our clients for them to be able to achieve customer satisfaction.

B. Company Name
 Significance of the Company Name:

aPORKable is derived from the word affordable, Grill is for where you grill our
meat and Chill is where you can relax in our place. Overall aPORKable Grill N
Chill is a restaurant where you can eat barbeque and relax at the same time.

C. Company Tagline

Significance of Company’s Tag Line:

Our pork belly marinated in a wide range of sauces flavored with various Filipino
cuisines is referred to as "the best taste barbecue experience in town".

D. Location
CLN Square, Quirino Highway, SJDM City, Bulacan

E. Products Offered
 MAIN DISHES
BBQ Set 1 (Pork Innards)
BBQ Set 2 (Pork)
BBQ Set 3 (Pork and Pork Innards)
BBQ Set 4 (Beef)
BBQ Set 5 (Pork and Beef)

SIDE DISHES
Regular Large
Tokwa't Baboy Tokwa't Baboy
Stirred Tokwa Stirred Tokwa
Atchara Atchara
Lumpia Lumpia
Ginisang Togue Ginisang Togue
Garlic Fried Rice Garlic Fried Rice
Pico de Gallo Pico de Gallo
Roasted Brocolli Roasted Brocolli

BEVERAGES
Regular Large
Classic Milktea Classic Milktea
Wintermelon Wintermelon
Okinawa Okinawa
Hokkaido Hokkaido
Dark Choco Dark Choco
Cookies N' Cream Cookies N' Cream
Salted Caramel Salted Caramel
Watermelon Watermelon
Coffee Jelly Coffee Jelly
Strawberry Strawberry
 Taro Taro
Matcha Matcha
Matcha Cookie Matcha Cookie
Matcha Tiramisu Matcha Tiramisu
Crème Brulee Crème Brulee
Oat Milk Oat Milk
Herbal Mint Herbal Mint
Brown sugar Brown sugar

III. INDUSTRY BACKGROUND

A. Industry Analysis

Food Industry in the Philippines

The Philippines has a solid, active and expanding food and beverage import
market with total consumer-oriented imports in excess of US$ 1B per year.
Consumption growth is highlighted by the growing country economy that will
remain one of Asia's leading growth performers with an average rate of 6-7% in
2018-2022. The food and beverage sector of the Philippines, which accounts for
10% of the GDP, is one of the top contributors to the country’s economic growth.

The food service industry in the Philippines continues to be robust, created by the
growing need for convenience from the country's more urban development and
increasingly hectic lives have forced the consumer to buy or just to have dinner.
Due to the deteriorating traffic and transit problems, the supply or take-overs of
homes increased. The constant increase in the business was stimulated by the
development of shopping malls, the steady expanding of the horeca sector, the
aggressive expansion of retail network operators, the rising tourism industries, the
growing prosperity of a "frequent snack culture." This generated opportunities
and improved revenues of food services.
 The growth of the food industry covering retail, food and food products:
population growth, increasing mid-caps, growing numbers of families with two-
income, increased disposable incomes, a young, fast-growing, highly urbanized
population with ever-growing tastes and access to supermarkets and rapidly
changing lifestyle, increasing frequency and production of food Increasing cash
receivers from Philippine foreign workers and the emerging BPO industry also
add to the increasing availability earnings in the middle class.

Global History
The global barbeque grill market is anticipated to witness the rise of the ‘ultra-
convenient’ trend where highly advanced, feature-rich electric products could
make it to the forefront in terms of demand. Consumers may increase the demand
for handy electric barbeque grill, taking into account their superior advantages,
functionality, and aesthetics. Firstly, the authors will describe briefly the word
“barbecue”. In 1755, the word “barbecue” was entered into Samuel Johnson’s The
Dictionary of the English Language. The entry reads “Barbecue is a term used in
the West-Indies for dressing a hog whole; which being split to the backbone, is
laid flat upon a large gridiron, raised about two foot above a charcoal fire, with
which it is surrounded” (Johnson 1755). The word “barbecue” originally comes
from Caribbean word “barbacoa”. It was not a way to cook food.

What does the term "Asian barbecue" mean? Asian BBQ differs greatly from
Western barbecue styles. Diners cook the food on an electric barbecue or a
charcoal grill positioned in the center of a dining table. The concept's uniqueness
lies in the active role that everyone plays in grilling the meal. As a result, this
concept has strong societal implications. Aside from that, the usage of spices and
the marinating procedure are plainly different.

B. Vision, Mission, Goals and Objectives

 Vision

“We aspire to consistently maintain the uncompromising high-quality food,

service and people. We will strive to exceed our own achievements and will able
to compete in the food industry.”

Mission

“Our mission is to provide exceptional barbeque experience by offering freshly-

cooked, clean and delicious Filipino flavored meat with quality ingredients at
affordable prices”

Goals and Objectives

• To increase profit by 5% every year.
• To increase customer loyalty by 2% every year.
• To introduce additional variance of dish after a year of operation based on
customer’s feedback and suggestions.
• To keep our current client happy.
• To provide excellent service that gives to customer with long lasting
positive impression of our barbeque restaurant.
• To build a reputation on operating a high-quality business, by providing an
excellent quality service.
• Clean, comfortable and well maintained premises for our guest.
• All guest and staff are treated with respect and dignity they deserve.
 C. Gantt Chart (Timeline of Events)

D. SWOT Analysis
Strength Weaknesses
 Open 7 days a week for lunch and  Lack of experience in restaurant
dinner, brunch on Saturday and operation
Sunday  Financial risks
 Reasonable price  Difficult to promote
 Localize taste
 Modern and relaxing environment
 New business
Opportunities Threats
 Lunch hour and brunch hour can  Ventilation system cost changing
be operated  High labor cost
 Creating more function  Food trends are changing rapidly
 Adding various flavors  More competitors
 Expanding the business  Rising operating cost (rent,
 Sales utilities etc.)
 Funding
E. Form of Business Ownership
The proponents choose Sole Proprietorship as a form of business organization,
because it can be easy to organize. The startup cost is low and less business tax.
The responsibilities for all losses and debts are unlimited and have maximum
privacy and in this form of business we can keep all the profit.

Advantages

 Starting a sole proprietorship is much less complicated than partnership and

much cheaper.
 The sole proprietor has a complete control and decision making power over
the business.
 No corporate tax payment.
 Few formal business requirements.
 Sale transfer can take place at the discretion of the sole proprietor.
 The business will be taxes at the rates applied to personal income.
 Minimal legal costs to forming a sole proprietorship.
Disadvantages

 The sole proprietor has unlimited liability for debts as there is no legal
distinction between private and business assets.
 Limited capital.
 Retaining high-caliber employees can be difficult.
 The life of a business is limited.

F. Proposed Entry Strategy

Pre-Opening Day
Flyers – The flyers about the aPORKable Grill n’ Chill will be distributed
one week before the opening day.
Tarpaulin – The tarpaulin will be posted at the barbeque restaurant
location during the renovation process until the opening day.
 Opening Day

Freebies – Free t-shirts will be given to first 20 customers and key chains
will be given to the first 100 customers that will be availing our food.
Challenge – There will be a food challenge, whoever finishes the special
food within 30 minutes time limit, and the winner will get a loyalty card
with discounts for the first six (6) months.

G. Description of Products
1. Original BBQ barbecue - is meat, smoked, with the finished product
burnished on the outside, boasting a thick, salty, savory crust and a tender,
somewhat rosy interior. BBQ are salty, sweet, tangy, and spicy.
2. Pork steak- Pork tastes like pork, meaty, slightly sweet but savoury, a bit
like veal. It is nothing like chicken. It has a firm texture which chews
easily if not overcooked when it can be rubbery.
3. Pork tapa- Filipino pork tapa is thinly sliced pork that has been marinated
in soy sauce and spices.
4. Sweet and sour- A little bit sweet and a little bit sour at the same time.
The sweet and sour tastes can be made with a simple sugar and vinegar
mix.
5. Tokwa at Baboy- is a dish made of tofu and pork with a tangy vinegar
dressing.
6. Lumpiang Shanghai- Is a spring roll made of ground beef, carrots, potato
and other spices filling wrapped in thin crepes called lumpia wrappers.
7. Atchara- Is a pickle made from grated unripe papaya. This dish is often
served as a side dish for fried or grilled foods such as pork barbecue.
8. Ginisang Togue- Is basically Sauteed Mung Bean Sprout with carrots,
bell pepper, shrimp, and tofu.
9. Garlic Fried Rice- Cooked rice tossed with garlic and oil.
10. Pico de Gallo- Is a uncooked salsa known as a salsa Fresca, or “fresh
salsa,” in Spanish. It is a delicious combination of plum (Roma) tomatoes,
white onion, cilantro, serrano peppers and a splash of lime juice.
11. Roasted Broccoli- It tossed in extra virgin olive oil, sprinkle it with a bit
of salt and pepper, and roast it in a super-hot oven .
12. Oat Milk Flavor- Is thicker and naturally sweeter than many non-dairy
milks (think somewhere between 2 percent and whole milk), but still light.
13. Strawberry Milk tea- You can taste the strawberry in this drink, but not
so much the black tea. It has quite a bit of sugar, but it can be replaced for
your favorite sweetener if you're looking for a sugar-free version.
14. Okinawa Milk tea Flavor - The Okinawa is essentially milk tea made
with roasted brown sugar instead of regular syrup, giving it a distinct
flavor and adding a layer of complexity to the traditional drink.
15. Classic Milk tea - is made with black tea, milk powder, sugar, and of
course, tapioca pearls. Its rich and creamy flavor combined with its
smooth tea flavor.
16. Taro Milk tea Flavor - it resembles the potato, it has the same starchy
texture like the potato, but it's sweeter and nuttier than potato.
17. Crème Brule Milk tea Flavor - Barista uses a handheld cooking torch to
caramelize the marshmallow and brown sugar until it turns dark brown
and has a strong aroma. You can feel the rich taste of the cream as well as
the aroma of the caramel in each sip.
18. Dark Chocolate Milk tea Flavor - made of pure quality and original dark
chocolate ingredients that suits well when mixed with a tea base.
19. Hokkaido Milk tea Flavor- It tastes like intense caramel and memorable
aroma. It has creamy milk tea with a unique caramel taste.
20. Matcha Milk tea Flavor- It has a slightly bitter, vegetal taste and a
vibrant green color that results from the leaves' high chlorophyll levels.
21. Winter melon Milk tea Flavor- It has a very mild taste, while the
immature fruit is sweet. It's often compared to the taste of cucumber, with
a refreshing, almost grassy flavor.
22. Brown Sugar Milk tea Flavor - As its ingredients are milk, brown sugar,
and brown sugar soaked tapioca pearls, this drink is very sweet.
 23. Cookies N' cream Milk tea Flavor- This drink is made from a base of
black tea leaves, milk, chocolate powder and crushed up pieces of Oreo.
This drink tastes like a blend of ice tea and an Oreo milkshake.
24. Salted Caramel Milk tea Flavor- The milk is smooth and the salted
caramel flavor is obvious. It's a clear deviation from the usual brown sugar
taste. The touch of salt gives the drink a nice edge to all the sugar
throughout.

H. Competitive Advantage
Our competitive advantage is that our business will be offering unique marinated
Filipino cuisine barbeque such as pork streak, pork tapa, sweat and sour. These
products are the new trends in the food industry that our competitors have not yet
included in their menu. These offers will make our barbeque restaurant one step
higher than our competitors.

I. Product Research Development

Since the demand of the products and services for barbeque is fast moving, we at
aPORKable Grill n’ Chill will be continuously looking for more ways to cope up
and adapt with the current trends of the barbeque food industry so that the we can
come up with new and fresh ideas on how we are going to serve our customer
better.

The product that we would like to add after the opening of our business, every
occasion and holidays, there are availability of specialized flavor of Milk Tea that
matches the theme of a certain occasion as well as the decorations of the shop.
These are just some of the service development that we would want to add after
the opening of our business. We will be striving to develop more services so that
we can delight our clients and attain from them customer loyalty.
IV. MARKETING
A. Market Segmentations
Target Market
CHARACTERISTICS PRIMARY SECONDARY
Residents of San Non-Residents of
Location Jose Del Monte, San Jose Del Monte,
Bulacan area Bulacan area

Market Analysis
% No. of Unit
Dishes Responses Orders Cost Sales
1,704,300.0
Barbeque Set 1 38% 5,700 299 0
1,077,300.0
Barbeque Set 2 18% 2,700 399 0
Barbeque Set 3 14% 2,100 399 837,900.00
Barbeque Set 4 9% 1,350 499 673,650.00
1,886,850.0
Barbeque Set 5 21% 3,150 599 0
6,180,000.0
Total 100% 15000 - 0

Side Dishes % No. of Unit

(Regular) Responses Orders Cost Sales
Tokwa't Baboy 7% 1,053 25 26,329.79
Stirred Tokwa 7% 1,053 25 26,329.79
Atchara 8% 1,213 25 30,319.15
Lumpia 6% 894 25 22,340.43
Ginisang Togue 8% 1,213 25 30,319.15
Garlic Fried Rice 4% 574 25 14,361.70
Pico de Gallo 8% 1,181 25 29,521.28
Roasted Brocolli 6% 957 25 23,936.17
Side Dishes (Large)
Tokwa't Baboy 5% 798 50 39,893.62
Stirred Tokwa 5% 734 50 36,702.13
Atchara 3% 447 50 22,340.43
 Lumpia 10% 1,500 50 75,000.00
Ginisang Togue 3% 511 50 25,531.91
Garlic Fried Rice 11% 1,723 50 86,170.21
Pico de Gallo 2% 287 50 14,361.70
Roasted Brocolli 6% 862 50 43,085.11
Total 100% 15,000 - 546,542.55

% No. of Unit
Milktea (Regular) Responses Orders Cost Sales
Classic Milktea 4% 575 75 43,154.76
Wintermelon 3% 476 75 35,714.29
Okinawa 3% 476 75 35,714.29
Hokkaido 3% 377 75 28,273.81
Dark Choco 3% 417 75 31,250.00
Cookies N' Cream 3% 437 75 32,738.10
Salted Caramel 4% 556 75 41,666.67
Watermelon 3% 516 75 38,690.48
Coffee Jelly 3% 456 75 34,226.19
Strawberry 3% 456 75 34,226.19
Taro 3% 516 75 38,690.48
Matcha 3% 496 75 37,202.38
Matcha Cookie 3% 377 75 28,273.81
Matcha Tiramisu 3% 496 75 37,202.38
Crème Brulee 3% 476 75 35,714.29
Oat Milk 3% 496 75 37,202.38
Herbal Mint 4% 556 75 41,666.67
Brown sugar 3% 397 75 29,761.90
Milktea (Large)        
Classic Milktea 2% 238 85 20,238.10
Wintermelon 4% 556 85 47,222.22
Okinawa 4% 536 85 45,535.71
Hokkaido 2% 357 85 30,357.14
Dark Choco 4% 556 85 47,222.22
Cookies N' Cream 5% 734 85 62,400.79
Salted Caramel 3% 417 85 35,416.67
Watermelon 2% 238 85 20,238.10
Coffee Jelly 3% 516 85 43,849.21
Strawberry 2% 278 85 23,611.11
Taro 2% 238 85 20,238.10
Matcha 2% 337 85 28,670.63
Matcha Cookie 3% 377 85 32,043.65
Matcha Tiramisu 2% 258 85 21,924.60
 Crème Brulee 2% 238 85 20,238.10
Oat Milk 1% 198 85 16,865.08
Herbal Mint 1% 99 85 8,432.54
Brown sugar 2% 278 85 23,611.11
1,189,484.1
Total 100% 15,000 - 3

B. Competition

Competitor’s Analysis

Competitor Background
Mang Inasal's authentic fusion of traditional Filipino cuisine with
the dine-in concept.
Famous for its native-style and “nuot-sarap” Chicken Inasal with
its pioneering “unlimited rice”, Mang Inasal quickly won the
hearts of its customers with its distinctively Pinoy stamp-grilling
and special marinade made out of local secret spices.
Mang Inasal
The restaurant was an instant success, opening close to thirty
branches in just three years. By 2005, confident of the stability and
brand recall of the business, he opened Mang Inasal for
franchising, concentrating his efforts in Visayas and Mindanao
where Inasal is most popular. Franchise offers for Luzon soon
followed.
We start with the freshest ingredients and prepare traditional
Korean feasts, marinating meats in tradition and excellence,
cutting vegetables with impeccable precision, and preparing your
Korean meal the minute you order. Our food has no added chemicals like
Gangnamn MSG, but is filled with our family's love of Korean food. Join us
Buffet for familiar dishes and new ones. It is our chance to share our
tradition with you.
Whether you are a veteran Korean diner or a beginner, let us bring
our favorite dishes to you.
 Giligan’s Island Restaurant & Bar was established in January of
1997. The name Giligan’s was derived from their father’s name
“Guillermo or Guilly for short” combined with the old TV series
Gilligan’s Island.
Before Giligan’s was formed, the owner’s family was very busy
servicing bulk food orders and offering catering services. It was all
their delighted customers that convinced them to put up a
Giligans Island
restaurant where anybody can enjoy their unique quality of food
whenever they want to. Soon they registered with SEC the
Alquiros Food Corporation to operate and manage their business.
The restaurant’s first venture on Blue Ridge, Quezon City along
Katipunan Avenue was very successful. It paved the way to open
their next branches. Today, Giligan’s Restaurant is operating with
more than 100+ branches nationwide and continue expanding.
The Bonchon Chicken restaurant began in 2002 in Busan, South
Korea. The first location in the U.S. was in Fort Lee, New
Jersey, home to a large South Korean expatriate population. It later
spread to California, New York, Connecticut, Illinois,
Pennsylvania, Maryland, Massachusetts, Minnesota, New Jersey,
Bon Chon Virginia, North Carolina, Florida, Texas, and Washington
state The Korea fried chicken franchise currently operates in 21
states in the U.S. and 8 countries internationally.
Jinduk Seo is the founder of Bonchon Chicken and Flynn Dekker
is currently the CEO. The United States headquarters is located in
New York City, where all the training is done.
Jollibee Jollibee is the largest fast-food chain brand in the Philippines,
operating a network of more than 1,400 stores. A dominant market
leader in the Philippines, Jollibee enjoys the lion's share of the
local market that is more than all the other multinational fastfood
brands in PH combined. With a strict adherence to the highest
standards of food quality, service and cleanliness, Jollibee serve
great-tasting, high-quality and affordable food products to include
 its superior-tasting Chickenjoy, mouth-watering Yumburger and
deliciously satisfying Jolly Spaghetti among other delicious
products.
Jollibee has embarked on an aggressive international expansion
plan, with more than 270 international branches in the United
States, Canada, Hong Kong, Macau, Brunei, Vietnam, Singapore,
Malaysia, Saudi Arabia, United Arab Emirates, Qatar, Oman,
Kuwait, Bahrain, Italy, and in the United Kingdom.

C. Demand – Supply Analysis

Historical
Year Demand
2015 203,498
2016 213,673
2017 224,357
2018 235,574
2019 247,353
2020 259,721

Projected Projected % Market Target Market

Year Demand Supply D-S Gap Share Share
2021 272,707 218,166 54,541 27.50% 15,000
2022 286,342 229,074 57,268 27.50% 15,750
2023 300,659 240,528 60,132 27.50% 16,538

D. Price
Unit
Dishes
Cost
Barbeque Set 1 299
Barbeque Set 2 399
Barbeque Set 3 399
Barbeque Set 4 499
Barbeque Set 5 599

Side Dishes Unit

(Regular) Cost
Tokwa't Baboy 25
 Stirred Tokwa 25
Atchara 25
Lumpia 25
Ginisang Togue 25
Garlic Fried Rice 25
Pico de Gallo 25
Roasted Brocolli 25
Tokwa't Baboy 50
Stirred Tokwa 50
Atchara 50
Lumpia 50
Ginisang Togue 50
Garlic Fried Rice 50
Pico de Gallo 50
Roasted Brocolli 50

Unit
Milktea (Regular) Cost
Classic Milktea 75
Wintermelon 75
Okinawa 75
Hokkaido 75
Dark Choco 75
Cookies N' Cream 75
Salted Caramel 75
Watermelon 75
Coffee Jelly 75
Strawberry 75
Taro 75
Matcha 75
Matcha Cookie 75
Matcha Tiramisu 75
Crème Brulee 75
Oat Milk 75
Herbal Mint 75
Brown sugar 75
Milktea (Large)  
Classic Milktea 85
Wintermelon 85
Okinawa 85
Hokkaido 85
Dark Choco 85
 Cookies N' Cream 85
Salted Caramel 85
Watermelon 85
Coffee Jelly 85
Strawberry 85
Taro 85
Matcha 85
Matcha Cookie 85
Matcha Tiramisu 85
Crème Brulee 85
Oat Milk 85
Herbal Mint 85
Brown sugar 85

E. Marketing Service Flowchart

Customer will enter

Greetings from staff

Customer will inquire about

the products offered

Yes No
Interested? Exit

Customer will choose a BBQ

Package he wants to avail

The staff will take the order

Customer will pay the

corresponding amount

Service rendered

Customer will exit the

restaurant
 F. Marketing Program

Proposed 3 year marketing program

a) Year 1
Cost
Breakdown
Activity Program/ Plan Mechanics Duration and Total
Estimated
Cost
1. Introduction of Posting of posters, Posters and tarpaulins Last week of Tarpaulin
the business within tarpaulins and will be posted along December 2.5ft.x 4ft.
the vicinity (Two distribution of flyers San Jose Del Monte, 4 units
weeks before the
Bulacan. (Php 2,400.00)
opening of the
business Flyers will be
distributed along the Poster
location of the 1ft.x 1.5 ft.
business. 1,000 units
(Php 2,000.00)

Leaflets
8.5in.x 11in.
1,000 units
(Php 4,000.00)

Total:
Php 8,400.00
2. Grand opening Ribbon cutting Ribbon cutting January 3 Tarpaulin
of the business ceremony and giving ceremony will be led 2.5ft.x 4ft.
of freebies to by the owners. 2 units
customers Free t-shirts will be (Php 800.00)
given to first 20
customers and key Poster
chains will be given 1ft.x 1.5 ft.
to the first 100 5 units
 customers that will (Php 150.00)
be availing our
products and Flyers
services. 8.5in.x 11in.
1,000 units
Promo will continue (Php 500.00)
until supplies last.
Balloons
50 units
1 arch
(Php 1,450.00)

Total:
Php 2,900.00
3. “Welcome the Giving-away of free Free calendars will February 1 Desk Calendar
Chinese New calendars. be given away to the 50 units
Year” celebration first 100 customers. (Php 2,500.00)

Promo will be until Total:

supplies last. Php 2,500.00

GRAND TOTAL PHP 9,000.00

b) Year 2
Cost
Breakdown and
Activity Program/ Plan Mechanics Duration
Total
Estimated Cost
1. First *Free Customers shall present January 3 Membership
Anniversary Membership official receipts that Card Printing
Celebration registration and accumulate to a total of PVC card
Loyalty Card 5,000-peso worth of 150 units
purchase and he shall be (Php3,000.00)
(terms and entitled to a free
conditions membership registration Application
apply) and loyalty card. If he is Form Printing
not able to do so, he may 150 units
Free pen and present receipts (Php 750.00)
notepad for accumulating up to
members. 1,500 pesos and pay Pen
only 100 pesos to avail 150 units
membership and loyalty (Php1,000.00)
card.
Notepad
All members shall 150 units
receive a free pen and (Php4,500.00)
notepad as a freebie.
Total:
Loyalty card points shall Php 9,250.00
be redeemable if they
earn a total number of
points.

Points shall accumulate

when presented during
transactions. One
percent (1%) of the total
amount due paid shall be
the number of points
earned.

For example:
Total amount due is
1,000 pesos. One
percent (1%) of 1,000
equals 10. Therefore, 10
points was earned during
the transaction.

Rewards shall be as
follows:
a. 150 points- 50
peso worth of
gift certificate
b. 250 points- 100
peso worth of
gift certificate
c. 350 points- 150
peso worth of
gift certificate
 plus 5 discount
coupons
d. 500 points- 200
peso worth of
gift certificate
and 10 discount
coupons
2. Barbeque Date Free packed Customers who want to February 14 Marinated
marinated sauce join should print a photo Sauce
of them wearing work 25 packs
out outfit with other (Php4,625.00)
details such as their
name, contact number Discount
and address. Entries Coupons
shall be dropped in drop 25 units
box found at the store. (Php 25.00)

Three winners shall 100 peso

receive 500-peso worth Discount
of gift certificates. They Coupons
will also be entitled to 25 Customers
five (5) loyalty card (Php2,500.00)
points if they are a
member. Total:
Php 7,150.00
3. Cheat Day Raffle promo Customers who want to Gift Certificate
join should print a photo 3 units
of them wearing work (Php1,500.00)
out outfit with other
details such as their Drop box
name, contact number 1 unit
and address. Entries (Php 50.00)
shall be dropped in drop
box found at the store. Total:
Php 1,550.00
Three winners shall
receive 500-peso worth
of gift certificates. They
will also be entitled to
five (5) loyalty card
points if they are a
 member.
GRAND TOTAL PHP 17,950.00

c) Year 3

Cost
Breakdown and
Activity Program/ Plan Mechanics Duration
Total
Estimated Cost
1. Second Raffle promo for All members are part of January 3 Pork
Anniversary all loyalty card the raffle promo. The Package
Celebration holders. loyalty card number 5 awardees
shall be considered as (Php700.00)
the raffle entry of each
member. Five (5) lucky Total:
winners that will be Php3,500.00
drawn during the day
shall be entitled to a free
pork package.
2. Loyalty “BBQ Get All loyalty cardholders April 11 Budget
Thanksgiving Together” shall be entitled to a Allocation for
celebration thanksgiving “double-up” for their redeemable
celebration loyalty card points. This rewards is
means that the amount 3,000.00 peso
of points accumulated in
their account shall be
doubled as a part of our Total:
thanksgiving for their 3,000.00
loyalty with us.
3. Independence Free side dish The first 50 customers June 12 Side dish
Day Celebration for the day shall receive 50 persons
a free side dish with an (Php2,500.00)
amount of 50 pesos
(Their choice of side Total
dish) Php 2,500.00
GRAND TOTAL PHP 9,000.00
V. OPERATIONAL CHARACTERISTICS
A. Organizational Chart

General
Manager

Cook Barista Cashier

Server

Dishwasher

B. Job Analysis
POSITION JOB DESCRIPTION QUALIFICATION SALARY

 Maintains the quality  21-30 years old Php537 per day

service by customer  Graduate of any
service standards, to Business Php 16,915.50
have team efforts that Administration Per month
may contribute good course
Manager results.  Have an experience
 Maintains staff to have of managing a
a good relationship by business
selecting and training  Good personality
employees, maintaining
secure and safe and
have a legal work.
 Be more responsible  20 – 26 years old. Php537 per day
when it comes to cash  Graduate of
and change to Business Php 16,915.50
customer. Always Administration Per month
check the cash draws at course.
Cashier the beginning of the  1 year experience as
shift. a cashier.
 Calculate the total  Good and
amount of payments responsible
during a period time. personality.
 Assist the customers
for inquiries.
 Maintains dogs'  19 – 45 years old Php537 per day
physical appearance year experience
and have the  Have a seminar Php 16,915.50
knowledge in the dog certificate Per month
Cook grooming process  Good personality
 Have the knowledge in
brushing and cutting
the fur, clipping nails,
cleaning ears, bathing
and drying.
  Prepare and serve cold  20 – 45 years old Php537 per day
drinks such as coffee,  1 year experience
Barista tea, milktea and  Have a seminar Php16,915.50
specialty beverages. certificate Per month
 Good personality
 communicates  20 – 45 years old Php537 per day
orders with the  1 year experience
kitchen staff, seats  Have a seminar Php 16,915.50
customers certificate Per month
Server  helps with customer  Good personality
service
 Keep tables clean
and tidy at all times.
 Take and serve
food/drinks orders
 Maintains a clean  Good and Proper
kitchen, properly Hygiene
washes and sorts  Well Organized
soiled dishes, and
preps foods as
needed.
 Keeps dish area free
Dishwasher of clutter and
organized.
 Sets up dish
stations, including
dish machines and
sinks.
 Maintains clean /
dry floors
throughout the shift.

C. Manpower Requirements
Yearly manpower requirements:
No. Position Year 1 Year 2 Year 3
1 Manager 1 1 1
2 Cashier 1 1 1
3 Cook 1 1 1
4 Barista 1 1 1
5 Server 2 2 2
6 Dishwasher 1 1 1

D. Recruitment and Selection Process

1. Identify the job position that needed to be files.

The first stage in any recruiting process is to decide if your organization need a
new or replacement role. Sales per employee is one of the ways employed.
However, the total workload and its impact on present personnel, as well as the
achievement of your company goals, will drive this selection.

2. Publicize the availability of the open position.

Notifying current employees about the position is a vital step in the posting
process. If you feel you do not have any eligible internal candidates, you may
publish the position externally at the same time. Internal applicants, on the other
hand, may stun you with their talent and abilities. Inform the staff if you publish
the vacancy outside before interviewing internal candidates. You want to avoid
misunderstanding.

3. Let the applicant submit personal identification requirements.

Before beginning the interview process, you should start checking references and
backgrounds on potential applicants. Allow candidates to provide personal
identity documents such as résumés and clearances (Police Clearance, NBI
clearance, etc.). The candidate should also provide documentation of any trainings
that he/she has completed (if the position being applied for needs it).

4. Review applications.
If you advertised the position well, you will have received a huge number of
applications. Check all of the candidate's claims, including educational
qualifications, job history, and criminal background. Where possible, the best
 sources of information are the applicant's previous supervisors and the applicant's
own identification requirements.
The applications are examined, and the most qualified candidates are called in for
an interview. The screening process is designed to save staff time and energy by
removing applicants. During a phone interview, the screener, recruiting manager,
or HR staff are searching for both cultural fit and work fit. They check out any
questions the reviewers have about the individual’s experience or credentials.

5. Interview the most qualified prospective employees.

Your application screening and phone interview procedure should restrict the field
of candidates to the most qualified people. Schedule these applicants' interviews
with the same set of workers who will interview all of the contenders. This will
enable for comparisons when it comes to employee selection.

Make sure that as part of the interview process, the candidate fills out a formal
employment application that includes permission to check references,
background, and so on.

6. Select the most qualified person for the job.

Following the interviews and background checks, determine the candidate that
would best fit into the required position.

7. Conduct an orientation on actual job routines and evaluate performance.

After you have completed all of the necessary requirements, you must conduct an
orientation on the workplace laws and regulations as well as how the daily routine
will be carried out. This section will involve actual training on how to utilize the
equipment and how the newly recruited employee will deal with clients on a daily
basis.

You may also wish to discuss the compensation and perks that will be provided to
the newly recruited employee, as well as the start date.
 Start of Work

Conduct an
Select the most orientation on actual
Identify the need for
qualified person for job routines and
the position.
the job. evaluate
performance.

Publicize the Interview the most

availability of the qualified prospective Start of work
open position. employees.

Let the applicant

submit personal
Review applications.
identification
requirements.

E. Training and Development Programs

 Coaching/ Mentoring Program.
 Time Management Training.
  Leadership Training.
 Personal Development Program.
 Employee Ethics Training.

F. Employee Policies and Procedures

1. Employee Rights
a. Equal work opportunities for all.
b. Security of tenure
c. Work days and work hours
d. Weekly rest day
e. Wage and wage-related benefits
f. Right to a safe work place free dangerous conditions, toxic substances,
and other potential safety hazards.
g. Right to be free from discrimination and harassment of all types.
h. Right to be free retaliation for filing a claim or complaint against
employee (whistle blower rights).
i. Right to fair wages for work performed.
2. Employee Policy
a. All employees must be in complete uniform whenever inside the
store’s premises. Prescribe uniform is as follows:
Female – Prescribed uniform, Company I.D., black rubber splasher
shoes, ponytailed hair.
Male - Prescribed uniform, Company I.D., black rubber splasher
shoes.
b. Using electronic devices and loitering while on duty are prohibited.
c. Employees are responsible for keeping their work area clean and
sanitary.
d. At all times, all staff must maintain good hygiene.
e. Bringing items, store supplies, and office materials home is
strongly discouraged.
f. Eating while on duty is not permitted unless during a break.
 g. Employees are not permitted to wear accessories while on the job.
h. Use particular caution when handling tools and equipment.
i. Report any loss or damage to tools or equipment to the
management as soon as possible.
Restaurant Policy
a. The restaurant will be open 8 hours a day.
b. Maintain the cleanliness of the restaurant's premises.
c. Restaurant supplies must be checked every day.
d. No drinking or carrying of liquor is permitted within the restaurant.
e. No lethal weapons are permitted inside the store.
f. Illegal drugs are absolutely forbidden.
Working Hours
a. 8 hours every day.
b. 7 days a week
Store Policies on Customers Complaints
a. All provided and paid-for services are non-refundable.
b. Apologize quickly in the event of a complaint.
c. Keep a record of every consumer complaint.
d. Provide feedback to a client on concerns filled out by him/her,
along with a resolution.
Attendance Policy
a. Excused Absence – if the absence of the employees is due to
sickness or an emergency. The employee must inform the
management of his/her absence with corresponding document
needed to support his absence (i.e medical certificate, death
certificate for a first degree relative deceased.)
b. Excused Tardiness – 15-minute grace period would be given to
every employee, provided it is approved by the manager.
c. Late – Employee will report in their work and wait for the approval
of manager.
 d. Absent – When the employee did not report for work on his
schedule day without notice of the management.
Employees Management Policies
a. Always be on time− Employees are expected to come according to
the schedules time of their work.
b. In case of illness− Prior notice must be given to the manager
Personal Behavior and Conduct
a. Demonstrates personal behavior and conduct;
b. Always shows respect to customers; and
c. Sleeping and gambling are banned during working hours.
d. Honesty must be maintained at all times. Theft of business assets
and re-printing of business papers are punishable under law.
3. Rules and Regulations
a. Each employee must follow the company's policies, directives,
rules and regulations, guidelines, and so on as they change.
b. Each employee is expected to maintain suitable decorum by the
organization. Employees are required to act in a way that
contributes to operational effectiveness, productivity, safety, and a
pleasant work environment.
c. The task must be fulfilled in good faith, and a concise summary of
the work completed throughout the day must be sent to the
management.
d. Appropriate registers must be kept for simple tracking and record
keeping.
e. You are required to be at your appointed work place and ready to
begin work at the appointed starting time. Irregular attendance or
tardiness will not be tolerated and may result in termination.
f. Employees who will be late or absent from work must notify their
management at least two hours in advance.
g. Employees should never leave their allotted work area early
without the specific authorization of a management.
 h. Employees who work late or overtime must turn off all lights, air
conditioners, and equipment before leaving their workplace.
i. The dress code must be carefully followed to. While on duty,
employees must wear their uniforms and seem tidy and attractive
j. If the employee did not meet the company’s expectation of
performance or conduct, necessary corrective action may be taken.
It is within management’s discretion to determine what measure
would be appropriate under each circumstance.
4. Employee Restrictions
OFFENSE FREQUENTLY PENALTY SANCTIONS
MINOR

 Not wearing proper 1st Offense Oral / Written Warning

uniform
 1 day absent without 2nd Offense 2-3 Days Suspension
permission
 Arriving late at work / 3rd Offense Termination
tardiness
 Eating while on duty
unless break time.
 Using of gadgets while
working.
 Loitering while on duty.

MAJOR
 Failure to maintain
cleanliness or sanitation 1st offense 2-3 Days Suspension
inside the premises.
 2-3 days absences
without permission 2nd Offense Termination
 Intentionally arriving late
at work
 Disrespecting customers
or superior.
 Not doing his/her job
properly or being
 inattentive to work.
 Sleeping during working
hours.
 Smoking inside the store
 Went to job under the
influence of alcohol.
GRAVE
 Animal cruelty in any 1st Offense Termination
form
 Negligence resulting to
damages of property or
intentional destruction of
equipment.
 One week absences
without permission.
 Arriving late at work and
intentionally did not do
his/her job.
 Theft within the business
property and to him/her
co-worker.
 Provoking, instigation a
fight, threatening
employees within the
premises.
 Bringing deadly
weapons.

 Arson.
 Went to job under the
influence of drugs,
ecstasy or any prohibited
medicine.
 Bringing of illegal drugs
and prohibited medicine.

Corporate Governance and Code of Ethics of Employees

The aPORKable Grill N’ Chill, like any other business, has policies that must be followed. The
corporate policies are designed to provide a high level of service and a pleasant working
environment. Employees are so required to have a good attitude toward their work, co-workers,
and the restaurant itself. As a result, the following should be properly adhered to.

Article I. Objective

Section I
To maintain discipline, harmony and unsoiled work of the employees also the other and
cleanliness of the ambiance and ensure the loyalty of employees and be more effective workers.

Section II
Imposed reward and punishment in motivating the workers with the purpose of equality,
productivity and the due process of disciplinary action.

Article II. Guidelines

Section I.
Employees are expected to obey and thoroughly comprehend the company's rules and
regulations. Everyone must pay attention to the memos and announcements displayed on the
bulletin board.

Article III. Attendance and Work Attitude

Section I.
Regularly report to work. In case of absence, notify your supervisor at least one day in
advance, unless there is an emergency and notification is impossible, in which case you may
provide notification of your absence to your management through note or phone call. Inability to
perform is regarded as (AWOL). Absence without formal leave is punishable by disciplinary
action.
Section II.
Must report for work on time.

Section III.
Do not loiter. Loiter causes disturbance.

Section IV.
Stay attended during working hours.

Section V.
Be attentive at work, carelessness may cause accident, damage to equipment and the
company and may results to self-injury.

Article IV. Personal Behaviour and Conduct

Section I.
Employees will be given ID card that must be worn all the time.

Section II.
Respect fellow employees at all times.

Section III.
Report to your superior any wasteful act practices.

Section IV.
Employees under the influence of alcohol are not allowed to report at work.

Section V.
 Employees must be truthful at all times. Falsifying personal documents or personal
records, theft, and dishonesty of any kind are all prohibited and punishable by disciplinary
action.

Section VI.
Company premises are not gambling dents

Section VII
In general, employees are expected to be observing a high standard of behavior and office
decorum.

Article V. Health and Safety

Section I.
Be health and safety minded at all times, not only for your health but also for the fellow
employees.

Section II.
If you doubt to use, operate or handle any of the company equipment, consult proper
authorities.

Section III.
Horseplay, scuffing or throwing of things are prohibited inside the company premises.

Section IV.
Smoking is strictly prohibited inside the company premises.

Section V.
Always keep the working area orderly in good sanitary condition.

VI. TECHNICAL CHARACTERISTICS

A. Production Process
 Production Process of BBQ

Step 1: Slice
Pork Belly Marinate Serve
(bacon cut)

Production Process of Milk Tea

Step 1: Make Step 4: Cool Off

Step 7: Serve in
the Sugar the Tapioca
a Cup
Syrup Pearls

Step 2: Store Step 5: Put the Step 8: Put a

the Syrup for Ingredients in Lid on and
Later Use the Mixer Straw

Step 3: Cook
Step 6: Shake READY TO
the Tapioca
the Ingredients DRINK
Pearls
 Operating Cycle

Customer

Service Product /
Rendered Service

Payment Order

B. Production Site
C. Floor Plan

D. Machineries and Equipment

1. Stove Top - An electric stove or electric range is a stove with an

integrated electrical heating device to cook and bake. Electric stoves
became popular as replacements for solid-fuel (wood or coal) stoves
which required more labor to operate and maintain. Some modern stoves
come in a unit with built-in extractor hoods. The electric stove was
showcased at the Chicago World's Fair in 1893, where an electrified
model kitchen was shown. Unlike the gas stove, the electrical stove was
slow to catch on, partly due to the unfamiliar technology, and the need for
cities and towns to be electrified. By the 1930s, the technology had
matured and the electrical stove slowly began to replace the gas stove,
especially in household kitchens. Stove top cost PHP 5,650.00
2. Cup Sealing Machine - Cup Sealer machines are essential for bubble tea
shops, juice shops or any place that serves drinks. Automatic plastic cup
sealing machines are also faster than using regular lids and use less plastic
which is one of the reasons why they’re becoming so popular. They work
by creating an airtight seal on whatever kind of cup or container that you
use. They can be used to seal both hot and cold drinks, yogurt, soup,
cosmetics and more. Cup sealing machine cost PHP 2,799.00

3. Refrigerator - A refrigerator (colloquially fridge) is a home appliance

consisting of a thermally insulated compartment and a heat pump
(mechanical, electronic or chemical) that transfers heat from its inside to
its external environment so that its inside is cooled to a temperature below
the room temperature. Refrigeration is an essential food storage technique
in every country. The lower temperature lowers the reproduction rate of
bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator
maintains a temperature a few degrees above the freezing point of water.
In 1913, refrigerators for home and domestic use were invented by Fred
W. Wolf of Fort Wayne, Indiana, with models consisting of a unit that was
mounted on top of an ice box. In 1914, engineer Nathaniel B. Wales of
Detroit, Michigan, introduced an idea for a practical electric refrigeration
unit, which later became the basis for the Kelvinator. It cost PHP
25,899.00

4. Water Dispenser - A water dispenser is, as its name implies, a device that
dispenses water. It is used to provide easy access to drinking water. Water
dispensers have become a necessary part of society. Some water
dispensers provide clean, filtered water from a replaceable bottle. Other
water dispensers provide water straight from a municipal water line. Water
dispensers and water coolers as we know them today are typically traced
back to two men in 1906 – Halsey Willard Taylor and Luther Haws. They
produced a device which offered an easy way to supply fresh and chilled
water, which they later patented in 1911. Prior to this, water was typically
 cooled using a big block of ice to surround it. Water dispenser cost PHP
2,595.00

5. Milktea Mixer & Extracting Machine - The latest way to make tea for
your tea shop is with a Milktea Mixer & Extracting Machine. Simply mix
your ice and hot tea to create a perfect blended tea. This process reduces
the astringent taste, creates a consistent quality of tea and reduces your
employee costs with it’s easy to use process. Just press a button and blend.
This cost PHP 38,930.00

6. Digital Kitchen Weighing Scale - A chef uses a digital kitchen scale, also
called a digital gram scale, to measure the weight or mass of an ingredient,
expressed in pounds, grams, fluid ounces, or milliliters. Generally, digital
kitchen scales are small, lightweight, and take up very little space on a
kitchen counter. This cost PHP 499.00

7. Charcoal Grill Set with Exhaust and Motor - A charcoal grill typically
requires two dampers; one which acts and an intake and the other which is
exhaust. You control the temperature of the grill and the cook on the food
via the intake damper. If we describe it in a very simplistic manner, the
dampers suck in fresh air so that it can replace the oxygen which is
burning by combustion. In 1897, Ellsworth B. A. Zwoyer was the first to
patent a design for charcoal briquettes, although his thunder was
somewhat stolen by the Kingsford company, who many associate with
grilling. This company was created by Henry Ford, and he used wood
scraps and sawdust that he got from the assembly lines of his cars to create
the charcoal. This cost PHP 17,399.00

8. Shaking Cup - Instead of purchasing the shaker machine, a plastic shaker

or a stainless steel shaker can be used. The plastic shaker is a popular
choice, as it doesn't change temperature with the liquid that is poured in.
With the stainless steel shaker, the metal becomes very cold to hold, or
 sometimes warm enough to need "hot pads or warming gloves." Some
businesses prefer the stainless steel shaker because of the "classy" look.
On the other hand, some prefer the plastic shaker because the
measurements are already on the cup. Shaking cup cost PHP 278.00 each

9. Measuring Scoop - Much like measuring cups, measuring scoops or

spoons are mostly used to measure an amount of ingredient—either dry or
liquid—for cooking. However, unlike measuring cups, measuring scoops
often lack the scale and are filled and leveled to maximum capacity. This
set cost of PHP 240.00

10. Container - Used to hold food at room temperature, in the refrigerator, or

in the freezer. There are several options available for storing food in any
of these manners. Before selecting the type of container to use, several
factors must be taken into consideration. Food storage containers are
widespread in use throughout the world and have probably been in use
since the first human civilizations. This set cost PHP 1,699.00

11. Strainer - A device through which a liquid is passed for purification,

filtering or separation from solid matter; anything (including a screen or a
cloth) used to strain a liquid; any device functioning as a sieve or filter - in
special, a perforated screen or openwork (usually at the end of a suction
pipe of a pump), used to prevent solid bodies from mixing in a liquid
stream or flow line. The Hawthorne Strainer was being invented and
patented right as the julep strainer was gaining popularity. Strainer cos
PHP 150.00

12. Pumps for Syrup - Syrup pumps are the best way of serving the right
amount syrup for each beverage. Pumps are a key tool for consistency and
portion control. Pump for syrup set cost PHP 259.00

13. Pots and Pans - The workhorses of the home kitchen. Pots and pans, both
large and small, are what make a kitchen function, whether it is the ones in
 a Michelin-starred restaurant or a studio apartment's kitchen. However, the
most important tools in the kitchen are the pots and pans that chefs and
cooks use to create their culinary masterpieces. From ancient India and
Persia to today’s explosive new market. This cost PHP 4,800.00

14. Cooking utensils- Is a hand-held, typically small tool that is designed for
food-related functions. Food preparation utensils are a specific type of
kitchen utensil, designed for use in the preparation of food. Some utensils
are both food preparation utensils and eating utensils; for instance some
implements of cutlery – especially knives – can be used for both food
preparation in a kitchen and as eating utensils when dining (though most
types of knives used in kitchens are unsuitable for use on the dining table).
In the Western world, utensil invention accelerated in the 19th and 20th
centuries. This set cost PHP 800.00

15. Flatware - Also known as silverware, cutlery or tableware, describes any

hand-held implement used in the preparation, eating or serving of food.
Flatware consists of utensils, including forks, spoons and knives. A variety
of metals are used to make flatware, including sterling silver, stainless
steel and silver-plated steel. The term flatware was introduced toward the
end of the 19th century. Strictly speaking, it excludes knives, which are
classified as cutlery, although in common American usage knives are
generally included. Flatware set cost PHP 500.00

16. Tableware - Are the dishes or dishware used for setting a table, serving
food and dining. It includes cutlery, glassware, serving dishes and other
items for practical as well as decorative purposes. The quality, nature,
variety and number of objects varies according to culture, religion, number
of diners, cuisine and occasion. Tableware was transported far and wide
via the Ohio River. Here, in 1871, local brothers Homer and Shakespeare
Laughlin opened their own pottery. And began making history. Tableware
set cost 500.00
17. Meat Cutting Scissors - An incredibly helpful tool for cutting up meat
and chopping vegetables evenly, safely and precisely. There’s less danger
of cutting yourself as your fingers are gripping the handle rather than the
handle of a knife’s blade, and you’ve got more control over your cut. The
ancient Egyptians used a version of scissors as long ago as 1500 B.C. this
cost PHP 300.00

18. Time Attendance Recorder - Offers a solution to users who want to track
the time-in and time-out of employees, students, patients or other parties
where timing is important. Each person has their own login and password
to uniquely identify themselves in the database. Later in 1894 a third time
recording machine, Daniel M Cooper invented the world’s first clock card
attendance time recorder, which he called the Rochester Recorder. The
Rochester Recorder was able to print accurate clock-in and clock-out
times on a time card. This will cost PHP 3,300.00

19. Computer - Is a machine that can be programmed to carry out sequences

of arithmetic or logical operations automatically. Modern computers can
perform generic sets of operations known as programs. These programs
enable computers to perform a wide range of tasks. The first computer that
resembled the modern machines we see today was invented by Charles
Babbage between 1833 and 1871. He developed a device, the analytical
engine, and worked on it for nearly 40 years. Computer set cost PHP
20,799.00

20. Thermal printer - Is a printer that makes use of heat in order to produce
the image on paper. Due to quality of print, speed, and technological
advances it has become increasingly popular and is mostly used in airline,
banking, entertainment, retail, grocery, and healthcare industries. Thermal
printer was invented by noble prize laurate Jack Kilby, in 1965. This will
cost PHP 2,699.00
21. WiFi and Broadband - are not two mutually exclusive ways of accessing
the internet. Instead, WiFi can be used to take advantage of broadband.
Wifi is able to give people access to broadband internet without needing a
wired connection. WiFi was invented and first released for consumers in
1997 when a committee called 802.11 was created. Broadband breathed
new life into the internet in the early 2000s by allowing the signal in one
line to be split between telephone and internet. WiFi and broadband will
cost PHP 759.00

22. CCTV Camera - A CCTV (closed-circuit television) system allows the

use of videos cameras to monitor the interior and exterior of a property,
transmitting the signal to a monitor or set of monitors. More and more of
us are switching on the benefits of CCTV security systems. It was in 1949
when CCTV cameras became commercially available in America from a
company named Vericon, an organization known to be a contractor for the
government. It cost PHP 10,660.00

23. Monitoring Television - Offers full video monitoring services including

reviewing, editing and copying local, national, specialty news programs,
local and national reports. The concept of television was the work of many
individuals in the late 19th and early 20th centuries, with its roots initially
starting from back even in the 18th century. I cost PHP 1,890.00

24. Fire Extinguisher - Is an active fire protection device used to extinguish

or control small fires, often in emergency situations. It is not intended for
use on an out-of-control fire, such as one which has reached the ceiling,
endangers the user, or otherwise requires the expertise of a fire brigade.
The modern dry powder fire extinguisher was invented by British Captain
George William Manby in 1818. This cost PHP 1,059.00

25. Wall Mounted Split Air Conditioner - They have an outdoor unit which
is used to transport the refrigerant to the indoor air handling blower. They
 are usually found in larger sized rooms, such as shopping stores or
workspaces. This cost PHP 21,100.00

26. Telephone - Is a telecommunications device that permits two or more

users to conduct a conversation when they are too far apart to be heard
directly. A telephone converts sound, typically and most efficiently the
human voice, into electronic signals that are transmitted via cables and
other communication channels to another telephone which reproduces the
sound to the receiving user. The word telephone, was applied as early as
the late 17th century to the string telephone familiar to children, and it was
later used to refer to the megaphone and the speaking tube, but in modern
usage it refers solely to electrical devices derived from the inventions of
Alexander Graham Bell and others. This cost PHP 1,499.00

27. Squirt bottle - Is a bottle that can squirt, spray or mist fluids. A common
use for spray bottles is dispensing cool cleaners, cosmetics, and chemical
specialties. Another wide use of spray bottles is mixing down concentrates
such as pine oil with water. This cost PHP 80.00 each

28. Mop - Is a mass or bundle of coarse strings or yarn, etc., or a piece of

cloth, sponge or other absorbent material, attached to a pole or stick. It is
used to soak up liquid, for cleaning floors and other surfaces, to mop up
dust, or for other cleaning purposes. This cost PHP 164.00

29. Bucket - Is typically a watertight, vertical cylinder or truncated cone or

square, with an open top and a flat bottom, attached to a semicircular
carrying handle called the bail. A bucket is usually an open-top container.
In contrast, a pail can have a top or lid and is a shipping container. This
cost PHP 100.00

30. Push Brooms - Can also be used to scrub sidewalks and patios. When a
push broom is used for wet cleaning jobs like scrubbing floors and
removing detritus from wet sidewalks, it is a good idea to spray out the
 broom after use to remove collected debris, and to hang the broom,
allowing it to drain fully. The initial origin of bundles of twigs tied
together and attached to a stick dates back to biblical and ancient times
when brooms were used to sweep up ash and embers around fires. This
cost PHP 300.00 each

31. Extendable Scrubber Brush - Is a fantastic all-terrain bathroom cleaning

appliance tackling tub, tile, and glass. It makes use of a sturdy steel pole
and can extend and pivot, offering a helping hand for spaces around hard
to get areas like the lip of a light fixture or corners. This cost PHP 290.00
each

32. Window Cleaner - Window cleaning, or window washing, is the exterior

cleaning of architectural glass used for structural, lighting, or decorative
purposes. It can be done manually, using a variety of tools for cleaning
and access. Technology is also employed and increasingly, automation.
This cost PHP 290.00 each

33. Trash Cans - Have many more uses than simply discarding waste. They
are excellent for storage and recycling as well as rain collection,
gardening, furniture, creating fun toys and costumes and even cooking.
Get creative and see what types of interesting uses you can come up with
for your garbage can. This cost PHP 450.00

34. Cleaning Trolley - The trolleys are mainly used for cleaning and
garbage/trash collection. They can broadly be classified into janitorial,
recycling and room service trolleys. The smallest of the janitorial trolleys
are the double bucket trolley used for sweeping and mopping. This cost
PHP 4,200.00

35. Wet Floor Signs - are used to notify and/or remind people of slip and fall
hazards in the immediate area. These hazards include the presence of
liquid or other slippery substance on the walking surface as a result of
 routine cleaning, accidental spills, product leaks, or presence of inclement
weather conditions. This cost PHP 249.00
36. Toilet Paper Holder- Also known as a toilet paper dispenser, is an item
that holds a roll of toilet paper. There are at least seven types of holders: A
horizontal piece of wire mounted on a hinge, hanging from a door or wall.
A horizontal axle recessed in the wall. A vertical axle recessed in the wall.
This cost PHP 369.00
E. Waste Disposal System
Business waste disposal would be collected by the city waste disposal
management every end of the day.
F. Legal Requirements

a. Certificate of Business name registration (Department of Trade and

Industry)

b. Barangay Clearance / Certificate of Business Registration

c. Mayor’s Permit (Business Permit)

d. BIR Registration and Business Tax Identification Number (TIN)

e. SSS (Social Security System)

f. PhilHealth Insurance Corp.

g. Sanitary Permit

h. Health Certificate

i. Location Clearance

j. Lease Contract
k. Fire Safety and Inspection Certificate
Certificate of Business name registration (DTI)
Barangay Clearance / Certificate of Business Registration
 Mayor’s Permit (Business Permit)

BIR Registration and Business Tax Identification Number (TIN)

SSS (Social Security System) Registration
PhilHealth Insurance Corp.
Sanitary Permit
Health Certificate
Location Clearance
Lease Contract
Fire Safety and Inspection Certificate
G. Critical Risk (Risk Management Plan)
1. Bankruptcy
Employee Termination

As both an employer and a creditor, the first step is to send a 30-day notice
of termination and closure to your organization's employees, as well as a
copy to the Department of Labor and Employment, 30 days before the
scheduled termination date.

 You must pay a termination fee based on the monthly payment for
each year of service when terminating an employee. Filing Notice of
Closure to the Different Agencies
 You must also file a notice of closure with the Bureau of Internal
Revenue, Philippine Health Insurance Corporation, Social Security
System, and Home Development Mutual Fund.

BIR's job is to assess and audit the organization in order to clear it of the
taxes it owes, hence it is the first of the four agencies to be complied with.

Filling up Forms and Submitting Requirements After filing the closure

notices with the agencies, they will give clearances, and some of the
organizations will provide you with forms to apply for Registration
Information and Update, letter requirements for requests, and reasons for
bankruptcy filing, among other things

Filing Notice of Closure to Government

The city in which aPORKable Grill N’ Chill is located, as well as local

government officials, should be notified of the business's closure. Local
Government Units have different processes for submitting a notice of
closure; it is recommended that the creditor visit the city and municipality
where his or her business is located and learn about the necessary
paperwork and requirements for the notice of closure. BN Cancellation
BN or Business Name Cancellation should inform the Department of
Trade and Industry (DTI). In processing the cancellation of your business.
 DTI will ask for requirements such as:

(1) The letter of explanation for the closure.

(2) An affidavit of cancellation of one’s registered organization.

(3) The original copy of the Business Name certificate as well as the
application form.

2. Warning signs and bankruptcy

Here are some of the main reasons that a business is heading for
bankruptcy or might go bankrupt:

 External business conditions such as rise in competition, general costs

involved in running a business
 Internal business conditions such as weak management, improper
location, client loss and problems related to credit
 Severe monetary problems such as the loss of capital, inability to
secure new capital when required, high debt or difficulties with cash
flow
 Tax problems Accidents can also be one of the prime factors leading to
business bankruptcy. Though insurance may cover lawsuits,
bureaucratic red tape sometimes prevents the owner from getting the
money in a timely manner
3. Re-Organization
Reorganization is a significant and disruptive overhaul of a troubled
business intended to restore it to profitability. It may include shutting
down or selling divisions, replacing management, cutting budgets, and
laying off workers.

4. Strategy during re-organization

-Change of Operation Management
-Change of Business Schedule
5. Business Turnaround
 Get the picture of the current financial position of the business:
Acquiring a view of the current situation is the first step in every business
turnaround process. The majority of the information can be found in the
business's financial statement, if one exists.
Stabilize the current financial position: After arming yourself with
important financial information on the company, the following step is to
stabilize the company's deteriorating financial situation. The most
common approach is cost reducing, which unfortunately starts with
terminating costly employees and replacing them with reasonably
qualified but less expensive employees.
Inject new capital: Once the company's financial situation has stabilized,
the turnaround strategist should look for new sources of funding and, if
necessary, restructure the existing capital structure. The freshly raised
funds would then be utilized to revitalize the company's existing
operations.
Evaluate strategic options: The management would now have some
breathing room to consider a viable strategic choice for the company. In
order to discover the company's core competence, a detailed strategic
business study is conducted here. The organization may decide to be a cost
leader or a differentiator in the market category it has chosen based on the
results of the analysis.
Implement and monitor chosen option: the implementation and
monitoring phase of strategic option is the last stage of the business
turnaround process. This is a continuous process that feeds into the
management accounting control system.

6. Succession of Business

When the owner of an unincorporated sole proprietorship dies, the

business ceases to exist. The cash, inventory, and other assets of the
business are the owner's personal property, and they, like their other
personal effects, form part of their estate. There isn't any additional
 business to pass on. If you wish to leave your business to an heir to
continue running it, you can include this in your succession plan. The
process would be similar to a sale to another sole proprietor. Your heir
would receive the business assets, including its contracts and intellectual
property, but it would technically be a new business entity.

VII. FINANCIAL STATEMENTS AND PROJECTIONS

 A. Projected Revenue, operating cost and net Income

aPORKable Grill N' Chill

ESTIMATED REVENUE
EST. EST. EST.
CUSTOMER REVENUE REVENUE
MEALS PRICES % Res. PER MONTH PER MONTH PER YEAR
Main Dishes 1,250  
BBQ Set 1 ( Pork Innards) 299 38% 475 142,025.00 1,704,300.00
BBQ Set 2 (Pork) 399 18% 225 89,775.00 1,077,300.00
BBQ Set 3 ( Pork and Pork
Innards) 399 14% 175 69,825.00 837,900.00
BBQ Set 4 (Beef) 499 9% 113 56,137.50 673,650.00
BBQ Set 5 (Pork and Beef) 599 21% 263 157,237.50 1,886,850.00
 
Side Dishes  
Regular (25)  
Tokwa't Baboy 25 7% 88 2,194.15 26,329.79
Stirred Tokwa 25 7% 88 2,194.15 26,329.79
Atchara 25 8% 101 2,526.60 30,319.15
Lumpia 25 6% 74 1,861.70 22,340.43
Ginisang Togue 25 8% 101 2,526.60 30,319.15
Garlic Fried Rice 25 4% 48 1,196.81 14,361.70
Pico de Gallo 25 8% 98 2,460.11 29,521.28
Roasted Brocolli 25 6% 80 1,994.68 23,936.17
Large (50)  
Tokwa't Baboy 50 5% 66 3,324.47 39,893.62
Stirred Tokwa 50 5% 61 3,058.51 36,702.13
Atchara 50 3% 37 1,861.70 22,340.43
Lumpia 50 10% 125 6,250.00 75,000.00
Ginisang Togue 50 3% 43 2,127.66 25,531.91
Garlic Fried Rice 50 11% 144 7,180.85 86,170.21
Pico de Gallo 50 2% 24 1,196.81 14,361.70
Roasted Brocolli 50 6% 72 3,590.43 43,085.11
   
BEVERAGES  
Medium (75)  
Classic Milktea 75 4% 48 3,596.23 43,154.76
Wintermelon 75 3% 40 2,976.19 35,714.29
Okinawa 75 3% 40 2,976.19 35,714.29
Hokkaido 75 3% 31 2,356.15 28,273.81
Dark Choco 75 3% 35 2,604.17 31,250.00
Cookies 'n' 75 3% 36 2,728.17 32,738.10
 Cream
Salted Caramel 75 4% 46 3,472.22 41,666.67
Watermelon 75 3% 43 3,224.21 38,690.48
Coffee Jelly 75 3% 38 2,852.18 34,226.19
Strawberry 75 3% 38 2,852.18 34,226.19
Taro 75 3% 43 3,224.21 38,690.48
Matcha 75 3% 41 3,100.20 37,202.38
Matcha Cookie 75 3% 31 2,356.15 28,273.81
Matcha
Tiramisu 75 3% 41 3,100.20 37,202.38
Creme Brulee 75 3% 40 2,976.19 35,714.29
Oat Milk 75 3% 41 3,100.20 37,202.38
Herbal Mint 75 4% 46 3,472.22 41,666.67
Brown Sugar 75 3% 33 2,480.16 29,761.90
Large 85  
Classic Milktea 85 2% 20 1,686.51 20,238.10
Wintermelon 85 4% 46 3,935.19 47,222.22
Okinawa 85 4% 45 3,794.64 45,535.71
Hokkaido 85 2% 30 2,529.76 30,357.14
Dark Choco 85 4% 46 3,935.19 47,222.22
Cookies 'n'
Cream 85 5% 61 5,200.07 62,400.79
Salted Caramel 85 3% 35 2,951.39 35,416.67
Watermelon 85 2% 20 1,686.51 20,238.10
Coffee Jelly 85 3% 43 3,654.10 43,849.21
Strawberry 85 2% 23 1,967.59 23,611.11
Taro 85 2% 20 1,686.51 20,238.10
Matcha 85 2% 28 2,389.22 28,670.63
Matcha Cookie 85 3% 31 2,670.30 32,043.65
Matcha
Tiramisu 85 2% 21 1,827.05 21,924.60
Creme Brulee 85 2% 20 1,686.51 20,238.10
Oat Milk 85 1% 17 1,405.42 16,865.08
Herbal Mint 85 1% 8 702.71 8,432.54
Brown Sugar 85 2% 23 1,967.59 23,611.11
  TOTAL 659,668.89 7,916,026.68
 B. Total Project Cost
APORKable Grill N' Chill
ACTUAL COSTING
  Capital Expenditures  
  Furniture & Fixture 72,778.00  
  Office Equipment 128,124.00  
  Cleaning Equipment 11,420.00  
  BBQ & Milktea Equipment 219,869.00  
  Rent Expense (3 mos.) 120,000.00  
  Total Capital Expenditures 552,191.00
  Pre-Operating Expense  
  Advertising Expense (5 mos.) 4,000.00  
  Permit & Lincenses 3,250.00  
  Total Pre-Operating Expense 7,250.00
  Operating Expense  
  Utility Expense (3mos.) 25,000.00  
  BBQ & Milktea Supplies Expense (3 mos.) 99,187.50  
  Office Supplies Expense (3mos.) 15,297.50  
  Cleaning Supplies (3mos.) 4,180.00  
  Salaries & Wages Expense (3 mos.) 334,125.12  
  Raw Materials (1 week) 20,529.50  

  Total Operating Expense 498,319.62

  Total Project Cost 1,057,760.62
  CONTINGENCY FUND 42,239.38

  TOTAL BUDGET 1,100,000.00

                      

C. Projected Income Statement

aPORKable Grill N' Chill

PROJECTED INCOME STATEMENT
  YEAR 1 YEAR 2 YEAR 3  

  SALES 7,916,027 8,311,828 8,727,419  

  COST OF GOODS SOLD 3,718,013   3,903,914   4,099,110  

  NET SALES 4,198,013 4,407,914 4,628,310  

  OPERATING EXPENSES  

  Selling and marketing expenses 9,600 10,080 10,584  

  Administrative expenses 3,649,411 3,722,414 3,799,068  

  Total 3,659,011   3,732,494   3,809,652  

  NET INCOME 539,003   675,420   818,657  

                 

D. Projected Cash Flow Statement

aPORKable Grill N' Chill
PROJECTED CASH FLOW STATEMENT
  YEAR 1 YEAR 2 YEAR 3
   
CASH BALANCE, BEGINNING 4,924,825.10 9,504,158.74
CASH RECEIPTS:  
  Sales 7,916,026.68 8,311,828.01 8,727,419.41
  Intial Investment 1,100,000.00  
  Total 9,016,026.68   8,311,828.01   8,727,419.41

   
TOTAL CASH AVAILABLE 9,016,026.68 13,236,653.12 18,231,578.16
CASH DISBURSEMENTS:  
  Acquisition of property and equipment 432,191.00 - -
  Marketing expenses 9,600.00 10,080.00 10,584.00
  Administrative expenses 3,649,410.58 3,722,414.38 3,799,068.37
  Total 4,091,201.58   3,732,494.38   3,809,652.37

   
CASH BALANCE, ENDING 4,924,825.10 9,504,158.74 14,421,925.79

     

E. Projected Balance Sheet

aPORKable Grill N' Chill

PROJECTED BALANCE SHEET
ASSSETS  
  Current Assets YEAR 1 YEAR 2 YEAR 3

4,924,825. 9,504,158.7
  Cash on Hand 10 4 14,421,925.79
  Prepaid Rent 480,000.00 480,000.00 480,000.00
  Inventories:  
 BBQ. & Milktea
  Supplies 396,750.00 416,587.50 437,416.88
  Office Supplies 61,190.00 64,249.50 67,461.98
Cleaning
  Supplies 16,720.00   17,556.00   18,433.80

5,879,485. 10,482,551.
  Total Current Assets 10 74 15,425,238.44
  Property and Equipment  
  Furniture & Fixture 72,778.00 72,778.00 72,778.00
  Office Equipment 128,124.00 128,124.00 128,124.00
  Cleaning Equipment 11,420.00 11,420.00 11,420.00
BBQ. & Milktea
  Equipment 219,869.00 219,869.00 219,869.00
  Total 432,191.00 432,191.00 432,191.00
Accumulated
  depreciation 86,438.20   172,876.40   259,314.60

  Net Book Value 345,752.80 259,314.60 172,876.40

   
TOTAL 6,225,237. 10,741,866.
ASSETS 90   34   15,598,114.84

   
LIABILITIES & OWNER'S EQUITY  
  Current Liabilities  
1,100,000. 1,100,000.0
  Loans Payable 00   0   1,100,000.00

1,100,000. 1,100,000.0
  Total liabilities 00 0 1,100,000.00
  OWNER'S EQUITY  
 4,586,235. 8,966,446.7
  Owner's equity 14 1 13,679,457.50
  Retained earnings 539,002.76   675,419.63   818,657.34

5,125,237. 9,641,866.3
  Total owner's equity 90 4 14,498,114.84
   
TOTAL LIABILITIES & OWNER'S 6,225,237. 10,741,866.
EQUITY 90   34   15,598,114.84

                 

EXIT STRATEGY

In case that this barbeque restaurant business would not be feasible, our team will shift into a

new business which can still enable us to use our assets from the previous business. Other

equipment and merchandise that will not be useful to the new business will be sold to cover other

expenses.

Our exit strategy will be a milk tea shop business. This will be the best exit strategy because we

can sell our other assets to acquire equipment’s needed.

SUMMARY AND RECOMMENDATIONS

Summary

aPORKable Grill N' Chill is looking to solve the problem for, is the business
Feasible and Viable in the market? Looking at the Income Statement of aPORKable they
gain a net income of 192.45% for year 2 and 194.82% for the next year. Based on the study
that we conducted, we therefore conclude that our business is feasible and viable in the
market

Recommendation

After bearing in mind the significant factors in the study that we conducted such
factors like the marketing, financial, technical. It is recommended that aPORKable Grill N'
Chill can be pursued and the business establishes at CLN Square, Quirino Highway, SJDM
City, Bulacan.