GORDON COLLEGE

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Bachelor of Science in Hospitality Management

A FEASIBILITY STUDY ON

TRUCKY TWIST

In partial fulfilment of the requirements for the

Subject THC 110 – Entrepreneurship in Tourism and Hospitality

Submitted by: Group 7

Arceo, Patrick E.
Balaguer, Fatima Grace H.
Cayabyab, Christian
Dimiag, Aejhen S.
Lopez, Kathleen
Lomocso, Rafter
Mangilit, Angelica D.
Vitangcul, Alvin

Submitted to:
Mr. John Vincent G. De La Cruz

May, 2021
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

A. CURRENT MARKET STUDY

Market Study is the most essential part of an entire project of Feasibility study that

describes the current market for the product or service intended to be offered in the

business. It discusses the viability of the proposed project through determining the needs

and wants of the market and then matching it with the appropriate products and services

that will satisfy those needs.

AGE 15-54 TOTAL POPULATION 2020

AGE GROUP MALE FEMALE TOTAL
15-19 12175 11904 24079
20-24 12281 11957 24238
25-29 11169 11360 22529
30-34 9155 9149 18304
35-39 8418 8543 16961
40-44 7402 7450 14852
45-49 6844 6771 13615
50-54 5362 5646 11008
TOTAL: 145586
The table below is the projected population of the year 2020 that is collected from the

data given by the Philippine Statistics Authority(PSA). The target market of the study is

focused on the age group listed below. The data gathered from the total population will be

the guide on calculating the sample size and for other succeeding parts of the study.

Table 2.1 Total Projected Population from Ages 15-54

SAMPLE SIZE

Slovin’s Formula:

Where:
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

Figure 1: Slovins Formula Computation

Figure 2: Determination of Sample Size

Slovin’s formula is used to get the sample size for the study, respectively. The

computation of Slovin's formula is as follows, by using the total population (145,586), it is then

divided by the sum of 1 added to the product of the total population (145,586) and the margin

145586
Determine Sample Size: n= 2
1+ ( 145,586 )( .08 )
145586
n=
1+ ( 145,586 )( 0.0064 )
145586
n=
1+(931.75)
145586
n=
1+932
145586
n=
933
error (8%)2 . The product of the total population and the margin error (145586*0.0064) would be

equal to 931.75 which will be round off to 932. The next step in finding the sample size of the

study will be by adding 1 to the product we got between the margin error and the total

population(1+932= 933). The final computation for the sample size will be (145,586) divided by

(933), and the total number of the sample size would be 156 respondents.
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

SURVEY TALLY

In the table below are the data gathered from the first part of the survey which is about

the respondent’s profile. Each respondents were asked some of the question regarding about

their demographic profile such as their names which is optional, their age, sex, civil status,

occupation and income range. In the Age group, the one that got a highest percentage of

respondents comes from age 15-24 which is equivalent to 50.00%, while the lowest percentage

is found from the age group of 45-54 which only has 10.90%. For the demographic profile

regarding about each respondent’s sex, females got the highest percentage of about 57.1% and

male has only 42.9%. Based on the table, the income range with the highest number of

respondents which is 55 belongs to the income bracket of 0-3,000 or 35% of the total number of

respondents. While the income bracket that ranges from 16,000-19,000 got the least number of

respondents and got the lowest percentage which is only 9%.

SURVEY RESULT
Demographic Number of
Choices Total Percentage
Profile Responses

15-24 78 50.0%

Age Group 25-34 43 27.6% 156

35-44 18 11.5%
45-54 17 10.9%
Female 89 57.1%
Sex 156
Male 67 42.9%
₱ 0- ₱ 3000.00 55 35%
₱ 4,000- ₱ 7,000 31 20%
Income Range ₱ 8,000- ₱ 11,000 156
16 10%
₱ 12,000- ₱ 15,000 18 12%
₱ 16,000- ₱ 19,000 9 6%
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

₱ 20,000 and above 27 17%

Table 2.2 Profile of the Respondents

As shown in the table below, it indicates the result that are gathered and measured from

the survey questionnaire . The survey questionnaire of TRUCKY TWIST consist of 8 questions

and each question have a corresponding choices for the respondents to choose from. The table

also provides that list of number of responses that proceeds after eliminating other responses

that mainly answered NO starting from the question number 4.

SURVEY QUESTIONNAIRE
Number of
Question Choices Total Percentage
Responses
1. Have you tried Yes 131 84%

eating/ordering on a food

establishment that serves a 156

No 25 16%
fusion of Japanese and Filipino

meals? 
2. What Japanese-Filipino Burger 74 47.44%
Ramen 72 46.15%
themed food do you usually 156
Gyoza 10 6.41%
order when you eat outside? 
₱ 40.00 and below 2 1.28%
3. How much do you spend ₱ 41.00- ₱ 80.00 9 5.77%
₱ 81.00- ₱ 120.00 44 28.21% 156
when you eat outside?  ₱ 121.00- ₱ 160.00 56 35.90%
₱ 160.00 and above 45 28.85%
4. Are you interested to dine in Yes 133 91.72%

an establishment that offers a

145
fusion of Japanese-Filipino No 12 8.28%

food? 
Chef’s Samurai 6 4.51%
5. Which among these 133
Sakura Restaurant 17 12.78%
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

Classic Savory 13 9.77%

Mitasu Yakiniku 13 9.77%
Gyoza ni Bonbon 3 2.26%
Burger King 15 11.28%
establishments have you tried
BurgerHead 3 2.26%
dining in?  Mcdonalds 25 18.80%
Jollibee 38 28.57%
6. Are you willing to try a new Yes 130 97.74%

food truck business that will

133
offer a new taste of Japanese- No 3 2.26%

Filipino fusion meals? 

Everyday 2 1.54%
7. How often are you going to Once a week 97 74.62%
130
visit this new establishment?  Twice a week 27 20.77%
Thrice a week 4 3.08%
8. Which factor is the most Price 15 11.54%
Location 6 4.62%
important to you when you are Food Quality 92 70.77%
130
choosing a food service
Service 17 13.08%
business to order your meal? 
Table 2.3 Survey Questions
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

1. Have you tried eating/ordering on a food establishment that serves a

fusion of Japanese and Filipino meals? 
16.03%

Yes
No

83.97%

Figure 1 (Survey Question)

Based on the question number (1) one, the respondents were asked if they have tried to

eat/order on a food establishment that serves a fusion cuisine of Japanese and Filipino meals,

83.97% answered Yes, and 16.03% answered No.

2. What Japanese-Filipino themed food do you usually order when you

eat outside? 
6.41%

47.44% Burger
Ramen
Gyoza

46.15%
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

Figure 2 (Survey Question)

On the question number (2) two, the respondents were asked about what Japanese-
Filipino themed food they usually order when they eat outside. The one that is majority chosen
by the respondent is Burger which has the highest percentage of 47.44%. Second is 46.15%
which is the Ramen, and the least ordered food with the lowest percentage is the gyoza with
6.41%.

3. How much do you spend when you eat outside? 

1.28% 5.77%
28.85%

28.21%
40.00 below
41.00 - 80.00
81.00-120.00
120.00-160.00
160 and above

35.90%

Figure 3 (Survey Question)

On the pie chart below indicates the data about question number (3) three, wherein
respondents were asked how much they usually spend when they eat outside. The highest
percentage is 35.90%, which belongs to those who choose to spend 120.00 – 160.00 pesos. On
the other hand, the lowest percentage of 1.28%, belongs to those who choose to spend 40.00
and below.
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

4. Are you interested to dine in an establishment that offers a fusion of

Japanese-Filipino food? 
8.28%

Yes
No

91.72%

Figure 4 Survey Question

On the question number (4) four, the respondents were asked if they are interested to dine in an
establishment that offers a fusion of Japanese-Filipino food, 91.72% of the respondents
answered Yes, and 8.28% of the respondents said No

5. Which among these establishments have you tried dining in? 

4.51% 12.78%
28.57%
Chef's Samurai
Sakura Restaurant
9.77%
Classic Savory
Mitasu Yakiniku
Gyoza ni Bonbon
Burger King
Burgerhead
Mcdonalds
9.77%
Jollibee
18.80% 11.28%
2.26%

2.26%
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

Figure 5 (Survey Question)

On this question number (5) five, the respondents were asked if which among the mentioned
establishments have they tried to dine in, the highest percentage is 28.57% which belongs to
Jollibee, Mcdonalds got the second highest percentage with 18.80%, and the lowest percentage
is 2.26% which belongs to both BurgerHeads and Gyoza ni Bonbon.

6. Are you willing to try a new food truck business that will offer a new
taste of Japanese-Filipino fusion meals? 
2.26%

Yes
No

97.74%

Figure 6 (Survey Question)

On this question number (6) six, the respondents were asked if they are willing to try a new food
truck business that will offer a new taste of Japanese-Filipino fusion meals. 97.74% of the
respondents answered Yes, and 2.26% of the respondents answered No.
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

7. How often are you going to visit this new establishment? 

3.08% 1.54%
20.77%

Everyday
Once a week
2x a week
3x a week

74.62%

Figure 7 (Survey Question)

On this question number (7) seven, the respondents were asked how often they would go to
visit this new establishment, the answer that got the highest percentage is once a week which is
74.62%, and the least chosen by the respondents is everyday which got the lowest percentage
which is only 1.54% of the total respondents.
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

8. Which factor is the most important to you when you are choosing a Figure
food service business to order your meal? 
08
13.08% 11.54% 4.62%

Price
Location
Food Quality
Service

70.77%

(Survey Question)

On this question number (8) eight, the respondents were asked which factor is the most
important to them when choosing a food service business to order their meal. Majority of the
respondents have chosen Food Quality as the important factor which garnered the highest
percentage which is 70.77%. Second most important is the service with 13.08%, third is price
with 11.54% and the least important one is the location which is only 4.62% of the total
respondents.
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

B. POTENTIAL MARKET STUDY

The total projected population in Olongapo city was based on the gathered data from

Philippine Statistic Authority (PSA) for the analysis of the potential market study of Trucky Twist.

The table below illustrates the data for the Trucky Twist Target Market. To get the total

projected population and the increase in each year, a growth rate of 2.19% is multiplied to the

number of populations in the current year. The answer from it will be added to the current year

total population and the answer from it will be the total projected population for the next year.

(e.g.,145,586 * 2.19% = 3,188; 3,188+145,586= 148,774). In order to get the target market

percentage, the data that will be used will come from question #6 in the survey which will served

as the determinant for it. To get the target market for each year, multiply the current total

projected population of the current year to the target market percentage gathered from question

#6, e.g., year 2022 total projected population 145,586 * 97.74% = 142296 the answer will be the

target market population for the year 2022.

Year Total Population Target Market

2.19% 97.74%

2022 145,586 142296

2023 148774 145412

2024 152032 148597

2025 155362 151851

2026 158764 155176

Table 2.4 Target Market
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

DEMAND ANALYSIS

The demand percentage was computed from the number of respondents that can afford

to buy the products based on the menu average price which is 109.00. To get the demand for

each year, the current year target market will be multiplied to the demand percentage. (e.g.

142296 x 92.96% = 126808)

YEAR Target Market Demand

  97.74% 92.96%

2022 142296 132278

2023 145412 135175

2024 148597 138135

2025 151851 141161

2026 155176 144252

Table 2.5 Demand Analysis

Out of 156 respondents, 145 of them can afford to buy the product within the range of the

average price offered by the Trucky Twist with a total of 92.96% which represents the demand

percentage.

SPEND RANGE
RESPONDENTS PERCENTAGE

₱ 40.00 and below 2 1.28%

₱ 41.00- ₱ 80.00 9 5.77%

₱ 81.00- ₱ 120.00 44 28.21%

₱ 121.00- ₱ 160.00 56 35.90%

 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

₱ 160.00 and
45 28.85%
above
TOTAL 156 100%
Table 2.6 Demand Analysis

SUPPLY ANALYSIS

The table below illustrates the supply analysis, where in the determinant used to get the

supply percentage is based on the respondents that answered YES from the question number 4

in the survey questionnaire. To identify the supply for each year, simply multiply the demand on

each year to the supply percentage which is 91.72%.

YEAR DEMAND SUPPLY

  92.96% 91.72%

2022 132278 121326

2023 135175 123983

2024 138135 126698

2025 141161 129472

2026 144252 132308

Table 2.7 Supply Analysis
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

COMPETITORS MARKET SHARE

The table below identifies the percentage for the market share that each competitors

have. To get the percentage of each competitor, the proponents identified the number of

respondents who chose the food establishment indicated in the survey and then divide it by the

total respondents who answered the question. (e.g., 6 divided by 133 then multiply by 100% =

4.51%)

Competitor's Name Respondents Percentage

Chef's Samurai 6 4.51%

Sakura Restaurant 17 12.78%

Classic Savory 13 9.77%

Mitasu Yakiniku 13 9.77%

Gyoza ni Bonbon 3 2.26%

Burger King 15 11.28%

Burgerheads 3 2.26%

McDonalds 25 18.80%

Jollibee 38 28.57%

TOTAL 133 100.00%

Table 2.8 Competitors Market Share
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

COMPETITORS MARKET SHARE FOR 5 YEARS

The table below provides the data for the market share of each competitors. To get the

competitor’s market share for 5 years, use the percentage computed above from the table of

competitors market share. Multiply the percentage of each competitor to the supply indicated in

each year. For example, in year 2022 we have a total number of 121326 for the supply multiply

it to the percentage of Chef’s Samurai which is 4.51% the answer will be the market share for

the year 2022. (e.g., 121,326 x 0.0451 = 5,472)

COMPETITORS MARKET SHARE FOR 5 YEARS

COMPETITORS Year

2022 2023 2024 2025 2026

Chef's Samurai 5472 5592 5714 5839 5967

Sakura Restaurant 15505 15845 16192 16547 16909

Classic Savory 11854 12113 12378 12649 12926

Mitasu Yakiniku 11854 12113 12378 12649 12926

Gyoza ni Bonbon 2742 2802 2863 2926 2990

Burger King 13686 13985 14292 14604 14924

Burgerheads 2742 2802 2863 2926 2990

 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

24874
McDonalds 22809 23309 23819 24341

Jollibee 34663 35422 36198 36990 37800

Table 2.9 Competitors Market Share for 5 Years

DEMAND AND SUPPLY ANALYSIS

In the table below provides the analysis between the demand and supply to get the

market gap. To compute for the market gap, simply subtract the supply to the demand.

YEAR DEMAND SUPPLY MARKET GAP

2022 132278 121326 10953

2023 135175 123983 11192

2024 138135 126698 11438

2025 141161 129472 11688

2026 144252 132308 11944

Table 2.10 Demand and Supply Analysis
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

MARKET SHARE FOR SUPPLY

As shown in the table below is the market share of the proposed business based on the

market gap. To get the available market share, simply multiply the market gap on each year to

the target market percentage which is 97.74%. The target market percentage was from the

computed number of respondents who answered “YES” and are willing to try the food truck

business of the proponents which is the Trucky Twist.

Demand Supply Available Market

Year Market Gap
(92.96%) (91.72%) for Business

2022 132278 121326 10953 10705

2023 135175 123983 11192 10940
2024 138135 126698 11438 11179
2025 141161 129472 11688 11424
2026 144252 132308 11944 11674
Table 2.11 Market Share for Supply

DEMAND AND SUPPLY TABLE

The table below shows the summarize data from the entire target market and narrowing

it down from what the proponents have identified for the available market share for their

proposed business.

Available
Target Market Demand Supply
Year Market Gap Market for
(97.74%) (92.96%) (91.72%)
Business
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

2022
141306 132278 121326 10953 10705

2023 144400 135175 123983 11192 10940

2024 147563 138135 126698 11438 11179

2025 150794 141161 129472 11688 11424

2026 154097 144252 132308 11944 11674

Table 2.12 Demand and Supply Table

FORECASTED ANNUAL GROSS SALES FOR 5 YEARS

To get the forecasted annual gross sales, the proponents determined first the frequency

based on the survey result from the questionnaires. To get the frequency, identify first from the

choices on question number 7 which has been chosen by most of the respondents. Based on

the survey tally result once a week is preferred by most of the respondents which is equivalent

to a frequency of 4 based on how many weeks a month has. Before the available market for

business is multiplied to the frequency it is first divided by 12 and then multiplied to the

frequency 4 to get the monthly market share or how frequent the customers will visit in a month.

To get the Annual Market share just simply multiply again the monthly market share to

12(months in a year). For the Forecasted Annual Gross Sales, multiply the annual market share

in each year to the menu average price which is ₱109.00.

Annua
Available Annual Forecasted
Monthly l
Year Market for the FQ (Months) Gross Sales
Market Share Market
Business (₱87.00)
Share
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

₱
4
109.00
2022 10705 4 3568 42,820 ₱ 4,667,424

2023 10940 4 3647 43,758 ₱ 4,769,640

2024 11179 4 3726 44,716 ₱ 4,874,095

2025 11424 4 3808 45,696 ₱ 4,980,838

2026 11674 4 3891 46,696 ₱ 5,089,918

Table 2.13 Forecasted Annual Gross Sales for 5 years

COMPETITORS MARKET SHARE FOR SALES

As shown in the table below is the market share for all the competitors and as well as

the proposed business which is the Trucky Twist. To get the market share of each competitors,

it is based on the Table 2.9, while the market share for Trucky Twist was from the available

market share from the market gap. The others listed on the table was the subtracted market

share from the market gap and available market share for the proposed business. To get the

percentage, simply divide the market share of each businesses to the total computed market

share which is 132,279.

Competitor's Name Market Share Percentage

Chef's Samurai 5472 4.14%

Sakura Restaurant 15505 11.72%

Classic Savory 11854 8.96%

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COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

Mitasu Yakiniku 11854 8.96%

Gyoza ni Bonbon 2742 2.07%

Burger King 13686 10.35%

Burgerheads 2742 2.07%

McDonalds 22809 17.24%

Jollibee 34663 26.20%

Trucky Twist 10705 8.09%

Others 248 0.19%

TOTAL 132279 100.00%

Table 2.14 Competitors Market Share for Sales

 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

The pie chart below represents the Market Share of Trucky Twist Food

Truck to the other competitors. Jollibe got the highest percentage of 26,20% while for the others

Chef’s Samurai got 4.14%, Sakura restaurant got 11.72%, Classic Savory got 8.96%, Mitasu

Yakiniku got 8.96%, Gyoza ni Bonbon got 2.07%, Burger King got 10.35%, BurgerHeads got

2.07%, McDonalds has 17.24% while the Trucky Twist has 8.09% market share for sales.

COMPETITORS MARKET SHARE FOR SALES

0.19% 4.14%
8.09%
11.72% Chef's Samurai
Sakura Restaurant
8.96%
26.20% Classic Savory
Mitasu Yakiniku
Gyoza ni Bonbon
Burger King
Burgerheads
8.96% McDonalds
Jollibee
Trucky Twist
17.24% 10.35% Others
2.07%

2.07%

Figure 10 Competitors Market Share for Sales

Competitive Analysis

Level of Competitors Competitors Name

Level I (Brand Competitors)

These establishments offer similar products,

price, and service at similar market.

 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

 Chef’s Samurai
Level 2 (Industry Competition)
 Sakura Restaurant
These establishment offers similar products

and services but not totally the same.

Level 3 (Form Competition)  Gyoza in BONBON

 Mitasu Yakiniku
These establishment may not be the
 Classic Savory
Restaurant but offers similar products to

serve same needs.

Level 4 (Generic Competition)  Mcdonalds
These establishments might not sell the  Jollibee

same product but still selling food thus  Burgerheads

 Burger king
making them competitors.

C. ENVIRONMENTAL SCANNING

Table 2.15 Environmental Scanning of Competitors

ECONOMIC AND DEMAND GENERATOR

The key towards any business's success is the demand and the economic growth within the

geographic location of the business. Trucky Twist chosen location is close to the following

businesses and establishment which contributes to the demand of the proposed business.

 GORDON COLLEGE

 SM OLONGAPO CENTRAL
 GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

 ULO NG APO

 SM OLONGAPO DOWNTOWN

 AYALA HARBOR POINT

 MALAWAAN PARK

 SUBIC BAY FREEPORT ZONE