NOUVEAU HUT

A Feasibility Study

Presented to the School of Business, Hospitality and Tourism

Management

Divine Word College of Calapan,

Calapan City

In partial fulfillment of the requirements for the Bachelor’s Degree

In Business Administration

Team Members:

Mantubig, Matthew

Martinez, Sanser

Candelario, Jean Roseley

Ramos, Demson

1
 CHAPTER 1

COMPANY OVERVIEW

This chapter will present the introduction to how and why the business is presented, how
it operates in its market, and what it may provide to consumers/customers. This chapter also
covers the corporate logo and its description, as well as the firm's vision and goal statement.
Another issue covered in this chapter is the market and services, which examines the business's
target market. The study's objectives are listed last in Chapter 1.

A. Introduction

Nouveau Hut is a typical restaurant, but what distinguishes it is that the materials and
food items are completely fresh, with the majority of them coming from the restaurant's own
farm and pond. Customers may enjoy fresh meals and an unforgettable dining experience at the
restaurant. It will be positioned in the province where there is fresh air and lovely scenery to
provide consumers with peace of mind and enjoyment. The restaurant’s main course or specialty
will be Poniomellette and Tocino Fish Fillet. Plates to be used will depend on the dish and likely
of the customers. Activities on ground will also be provided for entertainment and for the
customers’ bonding, spending of leisure time, and for them to have something to do while
waiting for their orders.

Nouveau Hut will offer a wide selection of foods and services that will surely
accommodate every customer and will exceed their expectations. From the very start up to their
leave, they’ll be surely assisted by the staff to make sure that they’ll enjoy their stay. And for it
to be spiced up, activities are available while they are waiting for their food. Reservations are
also available especially during special occasions and holidays. Tables are set inside and outside
the restaurant for the customers to have choices either to eat inside the air conditioned restaurant
or to eat outside to fully experience the freshness and feels of nature.

B. Company Logo and Its Description

2
With the tagline “Good food and great vibes” -----,.blablabalabal

Nouveau Hut is a one of a kind restaurant here in Oriental Mindoro that aims to provide
fresh food and experience to the customers. The business proponents used spoon and fork as the
support of the hut shaped restaurant for it to be distinguished as one. And since freshness and
relaxation are part of the restaurant’s objectives coconut trees are used to represent freshness and
calmness the nature brings. And as the base of the logo, globe side shaped waves of water is used
to represent relaxation and the main dish of the restaurant. Overall, all of the part of the logo
represents and have part on the business itself, a quality and great experience that will surely
satisfy one’s heart, mind and stomach. “The fondest memories are made when gathered around
the table.”

Product Description

Tocino Fish Fillet-

Poniomellete-

C. Mission Statement

To be recognized as a leading distinctive restaurant that serves fresh and satisfying

recipes which also provides quality service and exciting experiences to our customers by letting
them come across different activities and explore the place for them to find relaxation, peace of
mind and enjoyment.

D. Vision Statement
3
 To be the leading restaurant in Oriental Mindoro. A quality yet relaxing place to visit and
experience inspired by its fresh and peaceful environment that every customer will leave our
restaurant with a smile.

E. Markets and Services

The target market of this area is primarily the people with age range of 15-59 years old in
Calapan City, who want to try a new experience when it comes to dining. The target market
includes groups of potential customers that are professional, local residents, and college students
who have disposable income. The proponents decided to introduce Nouveau Hut to the local
market, which targeted those who wants to experience a unique restaurant offering a home
cooked dishes mainly for travelers, farm fresh produce and relaxing atmosphere.

F. Objectives of the Study

1. To provide quality service to customers.

2. To become the leading competitive restaurant in the state.
3. Serving Quality and Affordable Foods
4. Focusing on Atmosphere and Ambience
5. Knowing the Target Market
6. Managing Customer Relations

The main goal is to switch to eating organic food that is locally grown. The benefits of
buying organic, locally grown food includes offering fresh produce and meats that taste better
than food that previously was frozen, the meals we serve will be healthier for the customers and
will be helping local, small farmers stay in business. There is more to running a successful
restaurant than just serving great food. Having a good atmosphere and ambiance is among
important restaurant goals since it helps attract customers and leave them a huge impression on
their overall dining experience. The right atmosphere leaves guests feeling relaxed throughout
their meal and lends itself to generating repeat customers. Another one of the goals and
objectives of food service revolves around knowing your target market. Choosing the right
concept, finding the right location and attracting the appropriate demographic all are important
factors that will determine whether or not your restaurant succeeds or fails. We chose to locate at
Calapan City proper to attract more customers and to influence the market due to its unique idea.
It's impossible to please every customer that ever walks through the front doors of your
restaurant, but knowing how to appease even the most irate diner will help spread positive word-

4
of-mouth about your business. Making sure to train our wait staff on how to properly engage the
customers. Proper communication is a must since it includes direct contact to customers.

CHAPTER 2

PRODUCT AND SERVICE DESCRIPTION

A product and service description is the marketing copy that outlines what a product or
service is and why it’s worth acquiring. In this chapter, the description of the product will be
presented together with the market comparison where adjustments are made based on differences
among competitors, and the stage of development which will tackle the life cycle of the business.

A. Product Description

Nouveau Hut is just like a usual and ordinary restaurant but what makes it one of a kind
is that the ingredients and food products are all fresh and most of them are from the restaurant’s
own farm and pond. The goal of the restaurant is to serve fresh foods to the customers. And also
to let the customers have peace of mind and relaxation since it will be located in the province.
Another aim of it is to give customers’ not just fresh foods but also great experience. The
restaurant’s main course or specialty will be Poniomellette. Tocino fish fillet.

B. Market Comparison

1. Competitors beyond on the target local

Calapan City is a small town with 143,815 estimated population, this data gives us the
opportunity to have a look on how large is the market in an scale of the city. Nouveau Hut
primary competitors are the stores that offer the same services like the Jollibee, Arsenia's and
Mang Insal, but the uniqueness of the business is that we are the first from offering a farm to
table restaurant in Mindoro.

2. Stage of Development

The creation of a unique and innovative, Nouveau Hut, farm to restaurant atmosphere
will differentiate us from the competition. The restaurant will stand out from the other
5
restaurants in the area because of the unique themed restaurant. Nouveau Hut anticipates
achieving success within the next 3 to 5 years of operation and the next 10 years of market
dominance. Since, Nouveau Hut is a startup business, we are aware of risks, uncertainty, and
challenges that may arise in the future. One of the expected risks and uncertainty would be
during the increase of infected person due to Covid-19, the business may experience a decrease
in sales, because of limited customers that may enter our restaurant. Therefore, a cut on the
expenses and some food offers will be done to minimize losses, if situation arises. But with the
dedication, vision and mission of the owner, Nouveau Hut will surely arise.

CHAPTER 3

INDUSTRY AND MARKETPLACE ANALYSIS

This chapter will look at the important aspects that contribute to Nouveau Hut's success
in the industry and with its target market. Market segmentation will be examined in connection
to the demand-supply analysis, which assesses if the goods and services this business offers
would produce the greatest value for its consumers, in order to better understand the
requirements and wants of customers for this firm. Furthermore, this chapter will equip
proponents in analyzing market shares and rivals in order to understand its unique advantages
and disadvantages in contrast to other organizations.

A. Industry Analysis

Industry analysis Nouveau Hut primary competitors are the stores that offer the same
services like the Spice Plates, Charlies Grill and Happy Shot, and Bryan’s Eatery, but the
uniqueness of the business is that we are the first from offering a farm to table restaurant in
Mindoro. Fast forward 5 years and the consumers are dominated by simple foods. A couple of
years later, dishes are improving. Take a look around today, there are a lot of chef and food
managers are known to their recipes that gives us ideas. It allows us to make a difference that's
why Nouveau Hut is created.

B. Marketplace Analysis

The restaurant will be located at Roxas Drive, Guinobatan, Calapan City (urban area)
since the theme of it is nature related and needs a big and free space for enhancements and
upgrades and also because our target customers for the startup of the business are the residents
and people of Calapan. Nouveau Hut will accommodate and serve its customers regardless of

6
their status and situation as long as they are willing to avail our products and/or services.
Ambiance, service, product pricing and geographic location of the business can boost and attract
its market.

Furthermore, proponents thought that location and ambiance would be more appealing to
the majority of the target demographic. Instagrammable view and nature homey feels that will
make them feel cozy with addition of activities that the business provides. Quality service and
fresh ingredients is what they will surely love and will make them more satisfied. Because of
this, Nouveau Hut is designed to complement its location and customers’ preference.

C. Market Segmentation

1. Geographic: Nouveau hut targets all consumers specially; those who want to experience a
unique restaurant offering a home cooked dishes mainly for travelers, farm fresh produce and
relaxing atmosphere. It is located in Guinobatan, Calapan City proper (Urban area) to maximize
its full potential.

2. Demographic: There is no limitation in service in terms of Age Gender, Occupation and

Groups. Each customer will undergo to proper assessment for safety purposes. Health protocols
are highly observed.

3. Behavioral: More and more restaurants are making the switch to eating organic food that is
locally grown. The benefits of buying organic, locally grown food includes offering fresh
produce and meats that taste better than food that previously was frozen, the meals you serve will
be healthier for your customers and you will be helping local, small farmers stay in business. It is
true that buying organic food means you will incur additional upfront costs, but more and more
restaurant customers are seeking out healthy dining alternatives. There is more to running a
successful restaurant than just serving great food. Having a good atmosphere and ambiance is
among important restaurant goals since it helps attract customers and leave them a huge
impression on their overall dining experience. The right atmosphere leaves guests feeling relaxed
throughout their meal and lends itself to generating repeat customers.

4. Psychographic: Not everyone seeks the same type of ambiance when choosing a place to eat.
Many people who work in an office setting all day often prefer a quiet, relaxed atmosphere while
telecommuters and younger customers often prefer busier, even noisy, restaurants. We are
planning to cater to the lunch crowd, the happy hour crowd. We are trying to attract customers
looking for a formal dining experience with a neighborhood hangout. Moreover, also to serve
senior citizens and/or music fans. Consumers, regardless of their personalities, lifestyles,
attitudes and class are all welcome to be accommodated.

7
8
9
10
11
12
13
14
15
16
D. Demand

PROJECTED DEMAND FOR THE YEARS 2023-2027

YEAR PROJECTED DEMAND

2023 3,443,112.00
2024 3,443,112.00
2025 3,840,667.20
2026 3,840,667.20
2027 3,840,667.20
The table _ shows the projected demand for the next five years. The table shows that
there was high rate of demand for the proposed business and it increases every year.

E. Supply

1. Methods of Projection- Supply

The methods of projection are used to determine the least standard deviation. The results
will be used to forecast the supply in the next five years. There are four types of projection:
Arithmetic Straight Line, Arithmetic Geometric Curve, Statistical Straight Line and Statistical
Paraboic. The lower the projected supply the better.

PROJECTED SUPPLY FOR THE YEAR 2023-2027

17
 YEAR PROJECTED SUPPLY PROJECTED SUPPLY IN
PESO
2023 2,338,452 464,843.00
2024 2,529,048 639,898.67
2025 2,719,644 783,717.89
2026 2,910,240 948,361.41
2027 3,100,836 1,099,122.06

2. Demand Gap Analysis

Year Projected Projected Supply Projected Demand Gap

Demand
2023 3,957,600.00 464,843.00 3,492,757.00
2024 3,957,600.00 639,898.67 3,317,701.33
2025 4,414,560.00 783,717.89 3,630,842.11
2026 4,414,560.00 948,361.41 3,466,198.59
2027 4,414,560.00 1,099,122.06 3,315,437.94

F. Market Share Analysis

Estimated Market Share

Year Demand Gap Market Share in peso
Percentage

2023 3,492,757.00 207% 7,227,000.00

2024 3,317,701.33 272% 9,033,750.00

2025 3,630,842.11 299% 10,840,500.00

2026 3,466,198.59 365% 12,647,250.00

2027 3,315,437.94 436% 14,454,000.00

H. Customer Analysis

Customer analysis is the selection of a set of individuals who either want, can afford or
need your goods and services.

Customer Analysis on Geographic Category

18
 Geographic

Region 4B - MIMAROPA

Province Oriental Mindoro

Municipality/City Calapan City

District First

Customer Analysis on Demographic Category

Demographic
Age Categorized

Gender Categorized

Civil Status Categorized

Occupation Categorized

CHAPTER 4

MARKETING STRATEGY

The marketing strategy of Nouveau Hut will be discussed in this chapter. This will
explain why the target market was chosen by the proponents. This chapter will also demonstrate
a comprehensive marketing strategy that addresses the 4 P’s of marketing which are the product,
price, place, and promotion.

A. Target Market Strategy

Identifying a target market allow entrepreneurs to focus on those customers who are
likely to purchase product and services. It improves marketing strategies and customer
19
experience, and builds brand awareness and loyalty. In order for Nouveau Hut to attract
potential customers and encourage the existing ones to continue patronizing the business, Niche
Marketing Strategy will be used in the start-up of the business. Niche Marketing Strategy is a
strategy where businesses promote their products and services to a small, specific, and well-
defined audience.

The restaurant will be established and erected at Guinobatan, Calapan City. Since one of
the objectives of the business is for the customers to experience peace and enjoyment in a nature
environment setting, the location of it will be perfect to achieve its goals. Social media marketing
and online advertising will also be used as well as printed advertisements such as posters.
Nouveau Hut is open and available for all actual and potential customers who wants to
experience the quality service and product of the business.

B. Product and Service Strategy

Nouveau Hut provides quality product and services that are beneficial and according to
the likeliness of its customers. The facilities and services will surely be in their best conditions
at all times as these are some of the basic concerns and needs of the customers and will be
checked regularly to ensure the quality, comfortability and proper accommodation. Products are
ensured to be freshly served with proper handling and sanitation during the preparation up to the
serving. Dishes will be cooked and taste according to their likeness, as well as the beverages,
side dishes, and deserts. Nouveau Hut assures that everything will be in an affordable price and
depends on what they avail. To our loyal and patronizing customers, we will be giving loyalty
cards for exclusive discounts during some events and special occasions. Nouveau Hut will surely
be an attraction and great place to the market for it is the first in the area and in the whole
province.

C. Pricing Strategy

Pricing strategy portrays value, convinces customers to buy, and gives customers
confidence in the products. Having an effective pricing strategy helps solidify your position by
building trust with your customers, as well as meeting your business goals. It takes into account
segments, ability to pay, market conditions, competitor actions, trade margins and input costs,
amongst others. It is targeted at the defined customers and against competitors.

Products - Market Selling Price x Markups (10%)

20
Pricing Strategy Implementation

1. Cost out the menu

Food Cost Percentage= (Beginning Inventory + Purchases - Ending Inventory) \ Food Sales

Costing are based on the standard price of the competitors plus markups. However, we make
sure to lessen the cost 2% than its market price in order to promote the resto to the market.

2. Price the menu by looking beyond your competitors

POPULAR COMPETITORS

COMPETITOR
DEFINITION COMPETITORS DEFINITION
S

GENERAL
DISHES ARSENIAS PARDS
PRICING

Spaghetti 90.00 650.00-850.00 per order

21
Carbonara 100.00

Fries 110.00 120.00 per serving

Ice Cream 95.00 120.00 per serving

Halo halo 90.00 135.00 per serving

LEche
120.00 130.00 per serving
Flan

Fried korean fried

300.00 450.00 290.00 whole
Chicken chicken

Chicken
70.00
Fillet

Lechon
275.00 200.00 chicken inasal 265.00 whole
Manok

Sinigang
275.00 240.00 per serving
na Baboy

Bulalo 260.00 230.00 per serving

Sisig 200.00 180.00 per serving 230.00 per serving

Lumpiang
55.00 50.00 3 pcs 60.00 per serving
Shanghai

Barbeque 40.00 35.00 1 stick

Shrimp 400.00 350.00 per serving

Fish 400.00 350.00 per serving

Salmon 300.00 250.00 per serving 230.00 per serving

Bangus 250.00 210.00 per serving

Fish Fillet 65.00

Crabs 380.00

Tattoos 400.00

22
 Tahong 365.00

Chopsuey 260.00 220.00 per serving 190.00 per serving

Salad 110.00

Ice Tea 80.00 pitcher

Cucumber
80.00 pitcher
Juice

Buko
20.00 per cup
Juice

Softdrinks 15.00-75.00 per size

Pineapple
70.00
Juice

Mineral
20.00
Water

San Mig
Light 60.00
(can)

Redhorse
60.00
(can)

Basic Ingredients Price Definition

Onions 40.00 per kilo

Garlic 100.00 per kilo

siling green 40.00 per kilo

pasta and sauce 105.00 per bundle

nestle cream 56.00

fries 100.00 per bag

salt 5.00 per plastic

23
 ginger 120.00 per kilo

wrapper 10.00 per tanda

condensada 60.00 per can

sugar 56.00 per kilo

laurel 20.00 per plastic

harina 28.00

cornstarch 25.00

egg 120.00 per tray

paminta 180.00 per kilo

oil 200.00 per gallon

24
3. Competitors Menu

25
4. Play to your strengths

Menu is a representation of what you and your team do best.

MENU

CATEGORY DISHES PRICE

Poniomellette w/
Breakfast 45.00 per order
rice

26
 Longsilog 55.00 Per order

Tapsilog 60.00 Per order

Tocilog 50.00 Per order

Porksilog 55.00 Per order

Mami 25.00 Per order

Pares 45.00 Per order

Pasta Spaghetti 80.00 Per order

Carbonara 90.00 Per order

Desserts and Sides Fries 90.00 Per serving

Ice Cream 85.00 Per serving

Halo halo 85.00 Per serving

LEche Flan 100.00 Per plate

Meat Fried Chicken 420.00 whole

Chicken Fillet 70.00

Lechon Manok 255.00 whole

Sinigang na Baboy 235.00 Per serving

Bulalo 250.00 Per serving

Sisig 200.00

Lumpiang
50.00 3pieces
Shanghai

Barbeque 35.00 Per stick

Seafoods Shrimp 340.00 Per serving

Fish 380.00

Salmon 245.00 Per serving

27
 Bangus 220.00 whole

Tocino Fish Fillet 65.00 Per order

Crabs 360.00 Per serving

Tattoos 380.00 Per serving

Tahong 355.00 Per serving

Vegetables Chopsuey 180.00 Per serving

Salad 100.00 Per serving

Beverages Ice Tea 80.00 pitcher

Cucumber Juice 80.00 pitcher

Fresh Buko Juice 15.00 Per cup

Softdrinks 15-75.00 Per size

Pineapple Juice 65.00 pitcher

Mineral Water 15.00

San Mig Light

Alcoholic Drinks 55.00
(can)

Red horse (can) 55.00

SPECIALTIES

Poniomellette w/
45.00 Per order
rice

Tocino Fish Fillet 65.00 Per order

Beef stew 150.00 Per order

3KLS - 1,498

Letchon belly 4KLS - 1,998 Pre order

5KLS - 2,498

28
 15kls - 6,989

20kls - 7,998

23kls- 8500
Whole letchon 25-29kls - Pre order
9,489

30kls- 10,000

35 kls - 10,998

3kls- 1,800

4kls - 2,498
Roasted pork belly Pre order
5kls - 2,998

6kls - 3,498

Letchong ulo 2,000 Pre order

Small (6-7kls)-
5,000

Medium (8-
Cochinillo Pre order
10kls) -5,500

Large (12kls) -
6,500

4. Study the market

Gather menus from 5 to 7 restaurants in your market and identify overlaps with your
menu. For comparable menu items, pinpoint a high point, a low point, and calculate an average
price.

Balance your high-cost menu items with your low-cost ones.

Finding balance isn't an overnight process. It takes time, testing, and ongoing analysis to
really dial in and get your menu just right. We are using the Cost-Plus Pricing Strategy.

29
Basically, the restaurant owner accounts for all of the costs that go into a plate of food, including
the fixed costs, such as the wages that are paid to the cooks and wait staff, the rent, and the utility
bills.

D. Advertising and Promotion Strategy

One of the marketing tools that many business use to increase product awareness,
generate more leads, and boost customer engagement are the advertising and promotion strategy.
Effective marketing strategies bring growth with the target customers, helps to define clear
marketing objectives and further develop the business brand. The promotion team of Nouveau
Hut will use the following strategies:

1. Engaging in Social Media

The simplest and most often used tool for advertising a business is social networking.
Aside from being one of the most cost-effective tools, conducting online advertising is
advantageous for the business because many individuals use it on a daily basis. It could also
assist the company in constantly engaging with a large number of customers and becoming
aware of their concerns and ideas.

2. Tarpaulins

Because the business is near the main city and port, using tarpaulins for marketing and
promotions would be an excellent way to promote the company's products and services. It is a
basic but successful marketing strategy for promoting the product business. Tarpaulins will
quickly capture the attention of customers and will assist the company in raising brand awareness
faster and at a lower expense.

3. Grand Opening

When beginning a new business, having a grand opening ceremony is critical to help
establish the company in the market. It can also draw attention to the business and bring in new
customers. Large balloons, displays, inflatables, and loud music will undoubtedly attract and
draw attention to the business from customers and passers-by.

4. Promotional Discounts and Loyalty Card

Discount or gift vouchers and loyalty cards are an effective marketing strategy for
increasing brand awareness and encouraging new and existing customers to make purchases
from the business. All of the customers will be given chance to experience the quality product
and services of the business at a discounted price. Reduced prices of the products will last for 2
days from the grand opening or special events and occasions.
30
E. Designing and Usage of Memorandum of Agreement (MOA)

A memorandum of agreement (MOA) is a written contract that describes a cooperative

relationship between two parties who wants to collaborate on a project to achieve a common
goal. MOA is a legal document that outlines the terms and conditions of a cooperation
agreement. A Memorandum of agreement is more formal than a verbal agreement, but not as
formal as a contract. A MOA can be used by organizations to form and describe collaborative
agreements such as service partnership or technical assistance and training agreements. Whether
or not money will be transferred as part of the agreement, a MOA can be employed.

This strategy will help the business to be not too dependent on walk-in customers since
they will have partners with booking companies or other companies working together thus,
making the business run and survive even with a few walk-in customers.

The components of a MOA include:

I. Purpose of Agreement

This section states the big picture of why and how parties came together and includes:

1. Name of parties involved

2. Brief description of the scope of work

3. Financial obligations of each party, if applicable

4. Dates agreement is in effect

5. Key contacts for each party involved

II. Detailed Description of Roles and Responsibilities

This section identifies the mutual and joint responsibilities (collaborative tasks) and the expected
result of those joint efforts. In addition, it lists the specific roles and responsibilities of each
entity and clarifies the purpose of the MOA.

III. Payment Schedule

31
 This section should detail the amount of funding, if any, that one party will pay the other
and the timing of the payment. The payment schedule should include a timeline of specific
deliverables that will trigger payment.

IV. Duration of the Agreement

This segment identifies the effective date of the agreement, its term (if there is one), and
how the agreement can be modified or terminated.

V. Signatures of Parties’ Principals

Finally, to demonstrate agreement with the terms of the MOA, spaces are provided for
the names and signatures of an official from each party who is authorized to approve agreements
on the party’s behalf. A space for the date the agreement was signed is also required. The MOA
is not in effect until all parties have signed the MOA. Each party should then be provided with a
signed original for its files.

F. Sales Strategy

Sales strategy is a detailed outline of the business plan for reaching out and selling to its
target market. The strategy focuses on how each product and service of a business will be sold
and also identifies the steps that will help in meeting the targeted sales of the business.

In the geographic location of the Nouveau Hut which is in Guinobatan, Calapan City
which specially targets a large population since it is close to the port and main city, the strategies
that will be used in its marketing are social media advertising, tarpaulins, and its grand opening.
Aside from that, other promotions and ways like engaging in social media, promotional
discounts, and loyalty cards will be implemented and used.

These strategies would be useful to the organization in terms of attracting and retaining the target
market's attention. Because the majority of the population has a social media account, social
media sites will be given a lot of weight. This will make it easier for businesses to reach out to
their customers. Tarpaulins will be placed in areas where customers will see them on a daily
basis. When starting a new business, the grand opening would be a significant component. The
grand opening should begin with a ribbon cutting because it raises awareness that the business’
products and services are available to be used and purchased. At the same time, discounts,
vouchers, and loyalty cards will be given to attract customers on its first day of operation.

32
 Despite the fact that there are other restaurants and food chains on the market, Nouveau
Hut's concept and idea are still fresh and modern. It can also be viewed as a significant benefit to
the company's strategy.

CHAPTER 5

OPERATIONS

Operations strategy refers to the ways and plans of the business to achieve the objectives
and long-term goals. By providing a high quality of service, the business will be able to examine
and implement effective ways to run the business. The company will also give a peaceful and a
good ambience for the customer.

A. Scope of Operations

The service that provided by “Nouveau Hut” mainly focused on the residents of Calapan
City, specifically near Guinobatan area. It is also available for all the people who wants to
experience the quality of the product and service offered by the restaurant. The proponents
believe that those target customer should be valued not just by providing the product and
services that will satisfy them but also offering an extraconvenient way of patronizing the service
and products through convenient ordering and payment system.

B. Operation Schedule

The restaurant will operate daily from Monday to Sunday with 17 hours of operation. The
proponents can achieve this operation hours by means of shifting with the employees.

NUMBER
DAYS OF
OF JOB TIME
OPERATIONS
EMPLOYEE

33
 1 FARMER MON-SUN 7:00AM-7:00PM

PANTRY
6:00AM-4:00PM; 10:00AM-
3 STAFF/LINE MON-SUN
8:00PM; 1:00PM-11:00PM
COOK

6:00AM-4:00PM; 1:00PM-
2 DISHWASHER MON-SUN
11:00PM

7:00AM-5:00PM; 1:00PM-
2 RECEPTIONIST MON-SUN
11:00PM

7:00AM-12:00PM & 6:00PM-

1 SERVER MON-SUN
11:00PM

C. Facility Layout

D. Ordering and Service System

34
 Nouveau Hut s a start-up business, hence they are choosing a traditional order processing
system that are fully manual, utilizing hand-written notes with manual filing systems and
reminders. Since the order is taken manually, the individual taking the information would be
responsible for making sure all the information was entered correctly.

The ordering process is easy because the customer can conveniently browse through a
traditional menu on their designated table. As for the payment, the process may be fulfilled
securely through physical or online pays, and there will be no payment details stored on any
device.

E. Waste Management Disposal

In such a healthy business environment, quality service is quite important. Employees

and consumers are protected from harm and destruction in a safe working environment. It also
corresponds with the law by providing security, particularly for the operating businesses.

Proper waste bins will be put around the business area, in and outside of it to ensure the
cleanliness and its hygiene. Two different trash bins will be put in every said location to ensure
that the wastes are properly segregated. Also, the management will have a compost it since most
of the ingredients and wastes of the business will be organic. Wastes will be disposed regularly
to observe a clean and safe environment since the product and services offered by the business
are all foods. Server will monitor the cleanliness of the area, this is to ensure the safetiness of the
people and the business itself.

F. Materials and Administrative

RAW MATERIALS

Annual
Particulars Supplier Quantity Price Cost
Cost

Mangyan
Chicks 20 40.00 800.00
Farmers 4,800.00

Mangyan
Fingerlings 25 5.00 125.00
Farmers 500.00

35
Pig Farm 1 inahin 26,000.00 26,000.00

Cow Farm 1 inahin 30,000 30,000.00

SEEDLINGS

Mangyan
Tomatoes 5 65.00 325.00 650.00
Farmers

Mangyan
String beans 5 25.00 per retail 125.00 250.00
Farmers

Sweet Potato
Public Market 5 5.00 per retail 125.00 500.00
Leaves

Mangyan
Eggplant 5 65.00 325.00 650.00
Farmers

25.00 for 50
Taro Public Market 50 25.00 100.00
pieces

Banana tree Public Market 15 10.00 150.00 300.00

Mangyan
Okra 5 25.00 125.00 500.00
Farmers

Mangyan
Radish 5 65.00 325.00 650.00
Farmers

Total 64,900.00

UNIFORM

Particulars Quantity Cost Total Cost

Restaurant Uniform (Top) 14 250.00 3,500.00

ID 14 70.00 980.00

Total 4,480.00

36
 CLEANING

Particulars Supplier Price per unit Annual consumption Annual cost

Dishwashing liquid Citimart 136.00 5 680.00

Sponge and Scourer Citimart 114.00 10 1,140.00

Detergent Powder Citimart 160.00 10 1,600.00

Bleach Citimart 136.00 3 408.00

Total 3,828.00

JANITORIAL AND MAINTENANCE

Particulars Qty. 2023 2024 2025 2026 2027

Safety Signs 1 249.00 - 249.00 - -

Mop And Wringer 1 998.00 - 998.00 - -

Pail And Dipper 1 149.00 - 149.00 - 149.00

Broom And
2 380.00 - 380.00 - 380.00
Dustpan

Microfiber Cloths 60 540.00 540.00 540.00 540.00 540.00

Toilet Brush 2 120.00 120.00 120.00 120.00 120.00

Gloves 1 139.00 139.00 139.00 139.00 139.00

Glass Cleaner, 4 1, 728.00 1, 728.00 1, 728.00 1, 728.00 1, 728.00

Toilet Bowl
37
Cleaner

And Disinfectant

Trash Bin 6 299.00 - - - -

Trash Bags
4 248.00 248.00 248.00 248.00 248.00
(100pcs In Roll)

Alcohol In Gallon 4 492.00 492.00 492.00 492.00 492.00

Apron 2 120.00 120.00 120.00 120.00 120.00

TOTAL 3,734.00 1,659.00 3,435.00 1,659.00 2,188.00

SAFETY TOOL

Particulars Quantity 2023 2024 2025 2026 2027

Fire Extuingisher 1 899.00 - 899.00 - -

First Aid Kit 1 168.00 168.00 168.00 168.00 168.00

Exit Sign 1 280.00 - 280.00 - 280.00

Emergency Light 3 460.00 - 460.00 - 460.00

Total 1,807.00 168.00 1,807.00 168.00 908.00

DINING

Particulars Supplier Price per unit Annual Consumption Annual Cost

38
Spoon Unitop 5.00 20.00 100.00

Fork Unitop 5.00 20.00 100.00

Drinking Glass Unitop 28.00 100.00 2,800.00

Table Cloth Shopee 25.00 10.00 250.00

Plates Unitop 21.00 200.00 4,200.00

Total 7,450.00

RESTROOM

Particulars Supplier Price per unit Annual Consumption Annual Cost

Bathroom Tissue Citimart 14.00 72 1,008.00

Hand liquid soap Citimart 100.00 12 1,200.00

Total 2,208.00

KITCHEN UTENSILS

Particulars Supplier Price per unit Quantity Total Cost

Cutlery set Handyman 1,500.00 1 1,500.00

Chopping Board Shopee 319.00 2 638.00

1 set cookware Handyman 4,190.00 2 8,380.00

Total 10,518.00

39
 OFFICE

Particulars Supplier Price per unit Quantity Total Cost

Calculator Casio 300.00 1 300.00

Record Book Valiant 50.00 2 100.00

Ballpen HBW 72.00 1 box 72.00

Total       472.00

UTILITIES

Particulars 2023 2024 2025 2026 2027

Electricity 42,000.00 42,840.00 43,696.80 44,570.74 45,462.18

Gas 21,600.00 22,032.00 22,472.64 22,922.09 23,380.48

Water 780.00 780.00 780.00 780.00 780.00

Total 64,380.00 65,652.00 66,949.44 68,272.83 69,622.66

ADVERTISING

2023 2024 2025 2026 2027

Particulars
Opening Anniversaries

Tarpaulin 3,500.00 3,500.00 3,500.00 3,500.00 3,500.00

Fb Boosting 1,000.00 1,000.00 0 0 0

Total 4,500.00 4,500.00 3,500.00 3,500.00 3,500.00

40
 TELECOMMUNICATION

Monthly Monthly
Year Installation Fee Yearly Billing
Consumption Billing

2023 1,299.00 100 1,399.00 16,788.00

2024 1,299.00 100 1,399.00 16,788.00

2025 1,299.00 NA 1,299.00 15,588.00

2026 1,399.00 NA 1,299.00 15,588.00

2027 1,399.00 NA 1,299.00 15,588.00

EQUIPMENT

Particulars Supplier Price Quantity Total Cost

OPERATION

Refrigerator Puregold 23,000.00 1 23,000.00

Fish Hook Public Market 50 3 set 150

Freezer Puregold 15, 990.00 1 15,990.00

ADMINISTRATIVE

Computer Trendsonic 22,000.00 1 set 22,000.00

Air conditioner Sharp 20,995.00 1 20,995.00

CCTV Set Hikvision 15, 495.00 1 set 15,495.00

Total 97,630.00

41
 FURNITURE AND FIXTURE

Particulars Supplier Price per unit Quantity Total Cost

OPERATION

Dining Table Puregold 1,400.00 10 14,000.00

Kitchen Table Unitop 559.00 1 559

Kitchen Sink Unitop 520.00 2 1,040.00

Kitchen Shelf Bonifacio Carpentry 950.00 1 950

Storage Cabinet Bonifacio Carpentry 2,495.00 1 2,495.00

Preparation Table Puregold 7,903.00 1 7,903.00

Dining Chair Tanyag Enterprises 250.00 40 10,000.00

Bench(Farm) Unitop 7,025.00 2 14,050.00

Table(Farm) Puregold 1,400.00 2 2,800.00

Cabinet Bonifacio Carpentry 1,200.00 3 3,600.00

ADMINISTRATIVE

Office Chair Shopee 750.00 1 750.00

Monoblock chairs Shopee 185.00 2 370.00

Desk Bonifacio carpentry 600.00 1 600.00

Total 59,117.00

42
 PROPERTY TAX

Particular 2023 2024 2025 2026 2027

Property Tax 8,800.00 8,800.00 8,800.00 8,800.00 8,800.00
Total 8,800.00 8,800.00 8,800.00 8,800.00 8,800.00

ORGANIZATION

Business Permit and Licenses

Items Annual Cost

Barangay Clearance Permit 500.00

Mayor's Permit 3,000.00

Community Tax 500.00

Fire and Safety Inspection 1,340.00

BIR registration 500.00

Documentary Stamp 100.00

DTI Fee 900.00

Total 6,840.00

43
 CHAPTER 6

MANAGEMENT

This chapter outlines the process of developing strategies. Periodic updates are made to
meet the needs of a changing environment, which includes new opportunities and emerging
opposition.

A. Form of Business Ownership

Nouveau Hut will be a general partnership. It is a kind of a business arrangement by

which two or more individuals agree to share in all assets, profits and financial and legal
liabilities. General Partnership offers flexibility to structure the business giving owners the
ability to control operations more closely.

B. Organizational Chart

44
C. Management Team

The founders and the key managers will be the same since all partners in the business
have finished a Bachelor’s degree in Business Administration.

1. General Manager – Mr. Matthew Angelo Mantubig will be responsible for the overall
operation and activity of the business. He will ensure administrative efficiency, proper procedure
execution, implementation of policies, boosting employee morale, and such. In order to put
harmony in all operation of the business.

2. Assistant Managers

Operation Managers – Ms. Sanser Aidel Martinez & Mr. Demson Ramos will oversee, monitor
and guide the flow of all operation/ services of the business. Including over sighting of
inventory, purchasing supplies, technicals and making efficient operational processes to support
the business.

Ms. Martinez - handles dishwasher, receptionist, line cooks and server busser.
Mr. Ramos- handles farmers, pantry staff and overall technicals.

Sales and Marketing Manager - Mr. Rhea Avila will oversee the promotion of the business,
service, product and strategies.
45
HR Manager - Ms. Jean Roseley Candelario will maintain and enhance the organization's human
resources by planning, implementing, and evaluating employee relations and human resources
policies, programs, and practices.

Bookkeeping - is responsible for developing a pricing strategy that maximizes profits and market
share but considers customer satisfaction and will be responsible for the preparation and
presentation of the financial reports. He will manage the capital in every operation of the
business. Moreover, she is most responsible for the budget analysis of the different investments
and expenses of the business operations.

Top Managements are also the owners of the company. These top managers are responsible for
setting the overall direction of a company and making sure that major organizational objectives
are achieved. Hence, here are the qualifications of such positions in general.

D. Manpower Requirements

1. General Manager

 Has a bachelor’s degree typically in business administration/management or related field

 Good with conceptual and leadership skills
 With a background work experience as a General Manager for at least 2 years
 Knowledgeable of government contract management
 Proficiency in coaching, training, and motivating the employees
2. Bookkeeper/Accountant

 Has Bachelor's degree in Accounting, Finance, Business with a focus in accounting, or a

connected field
 It may be necessary to obtain a special license or certification
 Has a work experience in the said field is preferred
 Skillful with accounting software
 Outstanding in both oral and written communication
3. Sales & Marketing Manager

 Bachelor’s degree in marketing, basic accounting and business administration

 Good organizational skills and creative skillsKnowledge about social media
development1 to 2 years experience working in marketing
 Has a knowledge in advertising and brand development/management
 Excellent in strategic planning skills
 Has strong communication skills
4. Service Crew

46
  High school diploma or equivalent required
 Must be able to pass a background check and drug test
 Some experience in the restaurant industry preferred
 Must have reliable transportation
 Availability during evenings and on weekends
 Able to learn computerized ordering system
 Basic math skills, ability to make change
 Friendly demeanor and a positive attitude
 Trustworthy and reliable
 Commitment to excellent customer service
 Able to handle working in a fast-paced environment

E. Organizational Policies and Procedures

1. Hours of Operation or Work Schedule

Nouveau Hut Restaurant opens from Monday to Sunday; the business opens at 7:00am-
10:30pm. The shifting of crew will be every 10 hours. Top managements are required to be on
hand in the operations. Hence, the presence schedule are stated in the table 1.1

2. Attendance Policy

Each employee are included to restaurant app group chat. Mandatory selfies every time
in and time out. Any request for Leave, Absent or Resignation must be concerned to their
respective assistant managers.

47
3. Smoking Policy

Smoking is not allowed inside the premises of the business. Employees are allowed to smoke
knowing that they are 5 meters outside the business. Disciplinary action will be taken if they
disobey the order.

F. Salaries and Wages

SALARY
Key
Number of
Job Duty Daily Monthly Performance Total Time
employee
Indicator
Mon- 7:00am-
1 Farmer 500.00 6,500.00
sun 200.00 6,000.00 7:00pm
6:00am-
4:00pm;
Pantry staff Mon- 10:00am-
3 800.00
line cook sun 315.00 9,450.00 10,250.00 8:00pm;
1:00pm-
11:00pm
6:00am-
Mon- 4:00pm;
2 Dishwasher 500.00 8,000.00
sun 250.00 7,500.00 1:00pm-
11:00pm
7:00am-
Mon- 5:00pm;
2 Receptionist 300.00 6,300.00
sun 200.00 6,000.00 1:00pm-
11:00pm
7:00am-
Mon- 12:00pm &
1 Server 300.00 6,300.00
sun 200.00 6,000.00 6:00pm-
11:00pm

48
G. Employer Contribution and Benefits Expenses

PHILHEALTH CONTRIBUTION

2023 2024 2025 2026 2027

Pantry 4,536.00 4,536.00 4,536.00 4,536.00 4,536.00

Staff/Line
Cook

Dishwasher 3,600.00 3,600.00 3,600.00 3,600.00 3,600.00

Receptionist 2,880.00 2,880.00 2,880.00 2,880.00 2,880.00

Server 2,880.00 2,880.00 2,880.00 2,880.00 2,880.00

Total 13,896.00 13,896.00 13,896.00 13,896.00 13,896.00

*Annual Salary without KPI x 4% premium contribution

SSS CONTRIBUTION

2023 2024 2025 2026 2027

Pantry 9,690.00 9,690.00 9,690.00 9,690.00 9,690.00

Staff/Line
Cook

Dishwasher 7,650.00 7,650.00 7,650.00 7,650.00 7,650.00

Receptionist 6,120.00 6,120.00 6,120.00 6,120.00 6,120.00

Server 6,120.00 6,120.00 6,120.00 6,120.00 6,120.00

Total 28,580.00 28,580.00 28,580.00 28,580.00 28,580.00

PAG-IBIG CONTRIBUTION

2023 2024 2025 2026 2027

Pantry Staff/Line 2,268.00 2,268.00 2,268.00 2,268.00 2,268.00

49
 Cook

Dishwasher 1,800.00 1,800.00 1,800.00 1,800.00 1,800.00

Receptionist 1,440.00 1,440.00 1,440.00 1,440.00 1,440.00

Server 1,440.00 1,440.00 1,440.00 1,440.00 1,440.00

Total 6,948.00 6,948.00 6,948.00 6,948.00 6,948.00

H. Development Timeline

1. JANUARY 2023
•Grand Opening of Nouveau Hut Restaurant in Roxas Drive, Guinobatan, Calapan City .
•Posting of tarpaulins within the Calapan Market.
•Advertising via social media platform.
•To Introduce and to Start Operating of Nouveau Hut Restaurant.

2. APRIL 2023
•Establishing a seasonal flavor every quarter.
•Create a value card for loyal customers.
•Planning of renovation of stall and new store merchandise.
•To keep the quality of working-hour
•To give a motivational to employees and customers.
• Expect to increase ROI

3. DECEMBER 2023
•Updating the products flavors, equipment used and additional supplier.
•Giving promos to valued customers.
•To keep updated on technological advances for efficiency use of employer.
•To maximize the employer in the business.
•To be a profitable business.

CHAPTER 7

SUMMARY OF FINANCIALS

A. Statement of Assumption
50
In preparing the projected Financial Statement, the following assumptions are made by the
proponents.

1. The cost of raw material is expected to increase 10% annually.

2. The cost of supplies is expected to increase 3% annually.
3. The average consumption of utilities increases annually at 2%.
4. Salaries will have any changes base on working hours and bonuses and KPI.
5. Straight line depreciation method will be used for equipment, furniture and fixture.
6. Permit and licenses will be paid the same year for renewal
7. All sales will be collected in cash

Schedule for Raw Materials

Particulars 2023 2024 2025 2026 2027

Chicks 4,800.00 5,280.00 5,808.00 6,388.80 7,027.68
Fingerlings 500.00 550.00 605.00 665.50 732.05
Pork 26,000.00 0 0 0 0
Beef 30,000.00 0 0 0 0
Tomatoes 650.00 715.00 786.50 865.15 951.67
String beans 250.00 275.00 302.50 332.75 366.03
Sweet
Potato 500.00 550.00 605.00 665.50 732.05
Leaves
Eggplant 650.00 715.00 786.50 865.15 951.67
Taro 100.00 110.00 121.00 133.10 146.41
Banana tree 300.00 330.00 363.00 399.30 439.23
Okra 500.00 550.00 605.00 665.50 732.05
Radish 650.00 715.00 786.50 865.15 951.67
TOTAL 64,900.00 9,790.00 10,769.00 11,845.90 13,030.49

Schedule for Supplies

Particulars 2023 2024 2025 2026 2027

Cleaning 3,828.00 3,942.84 4,061.13 4,182.96 4,308.46
Janitorial 3,734.00 1,659.00 3,435.00 1,659.00 2,188.00
51
 and
Maintenance
Safety Tool 1,807.00 168.00 1,807.00 168.00 908.00
Dinings 7,450.00 7,673.50 7,903.71 8,140.82 8,385.45
Kitchen
10,518.00 - - - -
Utensils
Restroom 2,208.00 2,274.24 2,342.47 2,412.74 2,485.12
Office 472.00 486.16 514.48 529.91 545.81
TOTAL 30,017.00 16,203.74 20,063.79 17,093.43 18,820.84

Schedule for Utilities

Particulars 2023 2024 2025 2026 2027

Farmer 78,000.00 78,000.00 78,000.00 78,000.00 78,000.00
Pantry Staff/
369,000.00 369,000.00 369,000.00 369,000.00 369,000.00
Line Cook
Dishwasher 192,000.00 192,000.00 192,000.00 192,000.00 192,000.00
Receptionist
151,200.00 151,200.00 151,200.00 151,200.00 151,200.00
s
Server 75,600.00 75,600.00 75,600.00 75,600.00 75,600.00
TOTAL 865,800.00 865,800.00 865,800.00 865,800.00 865,800.00

Schedule for Salary

Particulars 2023 2024 2025 2026 2027

Farmer 78,000.00 78,000.00 78,000.00 78,000.00 78,000.00
Pantry Staff/
369,000.00 369,000.00 369,000.00 369,000.00 369,000.00
Line Cook
Dishwasher 192,000.00 192,000.00 192,000.00 192,000.00 192,000.00
Receptionist
151,200.00 151,200.00 151,200.00 151,200.00 151,200.00
s
Server 75,600.00 75,600.00 75,600.00 75,600.00 75,600.00
TOTAL 865,800.00 865,800.00 865,800.00 865,800.00 865,800.00

Schedule for depreciation

Depreciation=Cost of Asset/Estimated number of years in life

52
1. Depreciation for Equipment

Particulars Cost Useful Life Annual Depreciation

Freezer 15,990.00 10 1,599.00

Air conditioner 20,995.00 10 2,099.50

CCTV 15,495.00 10 1,549.50

Fish hook 150 10 15.00
Computer 22,000.00 10 2,200.00
Wall fan 9,450.00 10 945.00
Refrigerator 23,000.00 10 2,300.00
TOTAL 10,708.00

2. Depreciation for Furniture and Fixture

Particulars Cost Useful Life Annual Depreciation

Dining Table 14,000.00 15 933.33
Dining Chair 10,000.00 15 666.67
Kitchen Shelf 2,000.00 20 100.00
Kitchen Sink 1,040.00 20 52.00

Kitchen Storage Cabinet 3,000.00 20 150.00

Preparation Table 7,903.00 15 526.87

Desk 1,800.00 20 90.00

File Cabinet 2,000.00 20 100.00

Monoblock chairs 370.00 15 24.67

Bench 14,050.00 15 936.67

Table 2,800.00 15 186.67
TOTAL 14,250.00 3,766.88

Schedule for Permit and Licenses

Particulars 2023 2024 2025 2026 2027

53
 Barangay
Clearance 500.00 500.00 500.00 500.00 500.00
Permit
Mayor's
3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Permit
Community
500.00 500.00 500.00 500.00 500.00
Tax
Fire and
Safety 1,340.00 1,340.00 1,340.00 1,340.00 1,340.00
Inspection
BIR
500.00 500.00 500.00 500.00 500.00
registration
Documentar
100.00 100.00 100.00 100.00 100.00
y Stamp
DTI Fee 900.00 900.00 900.00 900.00 900.00
TOTAL 6,840.00 6,840.00 6,840.00 6,840.00 6,840.00

B. Financial Statements

NOUVEAU HUT
54
 Projected Income Statement
For the year 2023-2027
  2023 2024 2025 2026 2027
7,227,000. 9,033,750. 10,840,500. 12,647,250. 14,454,000.
Sales
00 00 00 00 00
1,357,769.0 1,358,845.9 1,360,030.4
Less: Cost of Goods Sold 511,900.00 456,790.00
0 0 9
6,715,100. 8,576,960. 9,482,731.0 11,288,404. 13,093,969.
Gross Profit
00 00 0 10 51
Less: Expense
Supplies Expense 30,017.00 16,203.74 20,063.79 17,093.43 18,820.84
Utilities Expense 64,380.00 65,652.00 66,949.44 68,272.83 69,622.66
Depreciation 14474.88 14474.88 14474.88 14474.88 14474.88
Permits and Licenses
6,840.00 6,840.00 6,840.00 6,840.00 6,840.00
Expenses
Property Tax 8,800.00 8,800.00 8,800.00 8,800.00 8,800.00
Telecommunication Expense 16,788.00 16,788.00 15,588.00 15,588.00 15,588.00
Uniform Expense 4,480.00 0.00 0.00 0.00 0.00
Salaries Expense 418,000.00 418,000.00 418,000.00 418,000.00 418,000.00
Advertising Expense 4,500.00 4,500.00 3,500.00 3,500.00 3,500.00
Benefits given to Manpower 431,300.00 448,088.00 445,888.00 445,888.00 445,888.00
1,000,104.1 1,001,534.3
Total Expenses 999,579.88 999,346.62 998,457.14
1 8
NET INCOME BEFORE 5,715,520. 7,577,613. 8,482,626.8 10,289,946. 12,092,435.
TAX 12 38 9 96 13
1,714,656. 2,273,284. 2,544,788.0 3,086,984.0 3,627,730.5
Less: Income Tax
04 02 7 9 4
4,000,864. 5,304,329. 5,937,838.8 7,202,962.8 8,464,704.5
NET INCOME AFTER TAX
09 37 3 7 9

55
 NOUVEAU HUT
Projected Statement of Financial Position
For the year 2023-2027
  2023 2024 2025 2026 2027
ASSETS
Cash 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00
Biological Asset 64,900.00 9,790.00 10,769.00 11,845.90 13,030.49
Equipment 97,630.00 0.00 0.00 0.00 0.00
Less.
Accumulated
Depreciation 10,708.00 10,708.00 10,708.00 10,708.00 10,708.00
Furniture and
59,117.00 0.00 0.00 0.00 0.00
Fixture
Less.
Accumulated 3,766.88 3,766.88 3,766.88 3,766.88 3,766.88
Depreciation
Total Assets 2,717,172.12 2,505,315.12 2,506,294.12 2,507,371.02 2,508,555.61
LIABILITIES
Liabilities - - - - -
OWNER'S EQUITY
Capital 2,717,172.12 2,505,315.12 2,506,294.12 2,507,371.02 2,508,555.61
Total Liabilities
2,717,172.12 2,505,315.12 2,506,294.12 2,507,371.02 2,508,555.61
and Equity

NOUVEAU HUT
Statement of Changes Equity
For the year ended 2023-2027
Net
  Mantubig Candelario Martinez Ramos Avila
Income
Statement of
Changes Equity -            
2023
2,000,000. 2,000,000. 2,000,000. 2,000,000. 2,000,000.
Beginning Equity  
00 00 00 00 00
Net income after 4,302,591.
         
taxes 09
Share of net
 
income 803,150.34 803,150.34 803,150.34 803,150.34 803,150.34
56
Capital
0.00 0.00 0.00 0.00 0.00  
Withdrawal
2,803,150. 2,803,150. 2,803,150. 2,803,150. 2,803,150.
Ending Equity  
34 34 34 34 34
Mantubig share
lot and materials
on restaurant,
worth 2000,000            
             
Statement of
Changes Equity -            
2024
2,803,150. 2,803,150. 2,803,150. 2,803,150. 2,803,150.
Beginning Equity  
34 34 34 34 34
Net income after 5,327,832.
         
taxes 57

Share of net
1,065,566. 1,065,566. 1,065,566. 1,065,566. 1,065,566.  
income
51 51 51 51 51
Capital
-20,000.00 -20,000.00 -20,000.00 -20,000.00 -20,000.00  
Withdrawal
3,848,716. 3,848,716. 3,848,716. 3,848,716. 3,848,716.
Ending Equity  
85 85 85 85 85
             
Statement of
Changes Equity -            
2025
3,828,716. 3,828,716. 3,828,716. 3,828,716. 3,828,716.
Beginning Equity  
85 85 85 85 85
Net income after 5,959,662.
         
taxes 03

Share of net
1,191,932. 1,191,932. 1,191,932. 1,191,932. 1,191,932.  
income
41 41 41 41 41
Capital
-20,000.00 -20,000.00 -20,000.00 -20,000.00 -20,000.00  
Withdrawal
5,000,649. 5,000,649. 5,000,649. 5,000,649. 5,000,649.
Ending Equity  
26 26 26 26 26
             
Statement of
Changes Equity -            
2026
4,980,649. 4,980,649. 4,980,649. 4,980,649. 4,980,649.
Beginning Equity  
26 26 26 26 26

57
Net income after 7,224,786.
         
taxes 07

Share of net
1,444,957. 1,444,957. 1,444,957. 1,444,957. 1,444,957.  
income
21 21 21 21 21
Capital
-20,000.00 -20,000.00 -20,000.00 -20,000.00 -20,000.00  
Withdrawal
6,405,606. 6,405,606. 6,405,606. 6,405,606. 6,405,606.
Ending Equity  
47 47 47 47 47
             
Statement of
Changes Equity -            
2027
6,385,606. 6,385,606. 6,385,606. 6,385,606. 6,385,606.
Beginning Equity  
47 47 47 47 47
Net income after 8,486,527.
         
taxes 79

Share of net
1,697,305. 1,697,305. 1,697,305. 1,697,305. 1,697,305.  
income
56 56 56 56 56
Capital
-20,000.00 -20,000.00 -20,000.00 -20,000.00 -20,000.00  
Withdrawal
8,062,912. 8,062,912. 8,062,912. 8,062,912. 8,062,912.
Ending Equity  
03 03 03 03 03

NOUVEAU HUT
Projected Cash Flow Statement
For the year 2023-2027
  2023 2024 2025 2026 2027
CASH FLOW FROM
         
OPERATING ACTIVITIES:
4,302,59 5,327,83 5,959,66 7,224,78 8,486,52
Operating income
1.09 2.57 2.03 6.07 7.79
14474.8 14474.8 14474.8 14474.8
Add: Depreciation 14474.88
8 8 8 8
64,900.0 10,769.0 11,845.9 13,030.4
Payment for Raw Materials 9,790.00
0 0 0 9
865,800. 865,800. 865,800. 865,800. 865,800.
Payment for Utilities
00 00 00 00 00
30,017.0 16,203.7 20,063.7 17,093.4 18,820.8
Payment for Supplies
0 4 9 3 4
Payment for Permits and Licenses 6,840.00 6,840.00 6,840.00 6,840.00 6,840.00

58
 865,800. 865,800. 865,800. 865,800. 865,800.
Payment for Salaries
00 00 00 00 00
1,434,19 2,283,35 2,554,14 3,096,33 3,637,08
Payment for Income Tax
7.03 6.81 0.87 6.89 3.34
CASH FLOW FROM 3,267,55 4,047,79 4,323,41 4,863,71 5,407,37
OPERATING ACTIVITIES 4.03 0.55 3.66 6.22 4.67

Net Cash Flow from Operating 1,035,03 1,280,04 1,636,24 2,361,06 3,079,15
Activities 7.06 2.02 8.37 9.85 3.12

CASH FLOW FROM INVESTING

         
ACTIVITIES
64,900.0 10,769.0 11,845.9 13,030.4
Purchase of Biological asset 9,790.00
0 0 0 9
97,630.0
Purchase of Equipment 0 0 0 0
0
59,117.0
Purchase of Machinery 0 0 0 0
0

Net Cash Flow from Investing 221,647. 10,769.0 11,845.9 13,030.4

9,790.00
Activities 00 0 0 9

CASH FLOW FROM

         
FINANCING ACTIVITIES
2,000,00 2,000,00 2,000,00 2,000,00 2,000,00
Investment from owner
0.00 0.00 0.00 0.00 0.00
100,000. 100,000. 100,000. 100,000.
Withdrawal
- 00 00 00 00
Net Cash Flow from Financing 2,000,00 1,900,00 1,900,00 1,900,00 1,900,00
Activities 0.00 0.00 0.00 0.00 0.00
2,813,39 3,170,25 3,525,47 4,249,22 4,966,12
Net of Cash Flow
0.06 2.02 9.37 3.95 2.63

59
Notes

CASH AND CASH EQUIVALENT

Particulars 2023 2024 2025 2026 2027
Cash on
2,500,000.00 2,500,000.00 2,500,000.00 2,500,000.00 2,500,000.00
Hand
Petty Cash
10,000.00 10,000.00 10,000.00 10,000.00 10,000.00
Fund
TOTAL 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00

BIOLOGICAL ASSET
Particulars 2023 2024 2025 2026 2027
Chicks 4,800.00 5,280.00 5,808.00 6,388.80 7,027.68
Fingerlings 500.00 550.00 605.00 665.50 732.05
Pork 26,000.00 0 0 0 0
Beef 30,000.00 0 0 0 0
Tomatoes 650.00 715.00 786.50 865.15 951.67
String beans 250.00 275.00 302.50 332.75 366.03
Sweet Potato
500.00 550.00 605.00 665.50 732.05
Leaves
Eggplant 650.00 715.00 786.50 865.15 951.67
Taro 100.00 110.00 121.00 133.10 146.41
Banana tree 300.00 330.00 363.00 399.30 439.23
Okra 500.00 550.00 605.00 665.50 732.05
Radish 650.00 715.00 786.50 865.15 951.67
TOTAL 64,900.00 9,790.00 10,769.00 11,845.90 13,030.49

EQUIPMENT
Particulars 2023 2024 2025 2026 2027
Refrigerator 23,000.00 0 0 0 0
Fish Hook 150.00 0 0 0 0
Freezer 15,990.00 0 0 0 0
Computer 22,000.00 0 0 0 0
Air conditioner 20,995.00 0 0 0 0
CCTV Set 15,495.00 0 0 0 0
TOTAL 97,630.00 0 0 0 0

60
FURNITURE AND FIXTURE
Particulars 2023 2024 2025 2026 2027
Dining Table 14,000.00 0 0 0 0
Kitchen Table 559.00 0 0 0 0
Kitchen Sink 1,040.00 0 0 0 0
Kitchen Shelf 950.00 0 0 0 0
Storage Cabinet 2,495.00 0 0 0 0
Preparation Table 7,903.00 0 0 0 0
Dining Chair 10,000.00 0 0 0 0
Bench(Farm) 14,050.00 0 0 0 0
Table(Farm) 2,800.00 0 0 0 0
Cabinet 3,600.00 0 0 0 0
Office Chair 750.00 0 0 0 0
Monoblock chairs 370.00 0 0 0 0
Desk 600.00 0 0 0 0
TOTAL 59,117.00 0 0 0 0

DEPRECIATION FOR EQUIPMENT

Useful
Particulars Cost 2023 2026 2027
Life 2024 2025

Freezer 15,990.00 10
1,599.00 1,599.00 1,599.00 1,599.00 1,599.00
Air
20,995.00 10
conditioner 2,099.50 2,099.50 2,099.50 2,099.50 2,099.50

CCTV 15,495.00 10
1,549.50 1,549.50 1,549.50 1,549.50 1,549.50

Fish hook 150 10

15.00 15.00 15.00 15.00 15.00

Computer 22,000.00 10
2,200.00 2,200.00 2,200.00 2,200.00 2,200.00

Wall fan 9,450.00 10

945.00 945.00 945.00 945.00 945.00

Refrigerator 23,000.00 10
2,300.00 2,300.00 2,300.00 2,300.00 2,300.00

TOTAL    
10,708.00 10,708.00 10,708.00 10,708.00 10,708.00

61
 DEPRECIATION FOR FURNITURE AND FIXTURE

Useful
Particulars Cost 2023
Life 2024 2025 2026 2027

Dining Table 15
14,000.00 933.33 933.33 933.33 933.33 933.33

Dining Chair 15
10,000.00 666.67 666.67 666.67 666.67 666.67

Kitchen Shelf 20
2,000.00 100.00 100.00 100.00 100.00 100.00

Kitchen Sink 20
1,040.00 52.00 52.00 52.00 52.00 52.00
Kitchen
Storage 20
3,000.00 150.00 150.00 150.00 150.00 150.00
Cabinet
Preparation
15
Table 7,903.00 526.87 526.87 526.87 526.87 526.87

Desk 20
1,800.00 90.00 90.00 90.00 90.00 90.00

File Cabinet 20
2,000.00 100.00 100.00 100.00 100.00 100.00
Monoblock
15
chairs 370.00 24.67 24.67 24.67 24.67 24.67

Bench 15
14,050.00 936.67 936.67 936.67 936.67 936.67

Table 15
2,800.00 186.67 186.67 186.67 186.67 186.67

TOTAL  
14,250.00 3,766.88 3,766.88 3,766.88 3,766.88 3,766.88

C. Financial Ratio

1. RETURN ON EQUITY

Average Net Income

ROE=
Average Owne r ' sEquity

6,182,139.94
ROE=
26,121,034.95

ROE=O .24∨24 %

62
 Interpretation:

Nouveau Hut had an average net income of 6,182,139.95 and average owner’s equity of
by dividing 26,121,034.95; the equation shows an ROE of 24%. It means that the owner will
earn as much as 24% of their initial investments.

2. RETURN ON INVESTMENT

Average Net Income

ROI=
Total Project Cost

6,182,139.95
ROI=
10,044,357.50

ROI=0.62∨62 %

Interpretation:

Nouveau Hut had an average net income of 6,182,139.95 and total projected cost of
10,044,357.50 by dividing; the equation gives us an ROI of 0.62 or 62%. It means that the owner
got a return on equity. This means that the study is feasible and can be profitable.

3. CASH PAYBACK PERIOD

Total Project Cost

Cash Payback Period=
Total Net Cash Flow

10 ,044 ,357.50
CBP=
3,744 , 893.61

CBP=2.7 year

63
 Interpretation:

Nouveau Hut had a total project cost of 10, 044, 357.50 and total cash inflow of
3,744,893.61. This shows that in 2.7 year the business will gain their investment back.

D. Financial Risk

Financial risk is one of the crucial challenges for starting a business, regardless of what
sector. Risk is defined a situation involving exposure to danger. There are several types of risk or
threats that a business may face or overcome. Nouveau Hut, like any other startup businesses
faces financial risk in its operation during the course of its five-year lifespan. The business
possibly overcome the fall short of predicted sales, but the proponents are willing to face the
obstacles. Uncertainty and risk in the financial market, resulting from changes in product prices,
interest rates, and other factors, are the most common sources of financial risk. Also, another risk
is the environmental risk includes floods and earthquakes that may affect the raw materials that
the business needs. The business has also the potential of encountering business risk. Consumer
demands and needs may pose an issue for the business if they do not meet the satisfaction or the
standards of the future customer. Poor management of task and procedures can also lead the
failure of business operations. There may also be instances were expected demand and supply do
not meet or surpass expectations.

E. Exit Strategies

The proponents have predicted that the business will succeed based on the result of this
study. However, its success will not be consistent over time, so as a result an exit strategy is
essential when the inevitable happens. The owners as become the head of the business should be
prepared of have a well-organized plan rather than the sell the business or shut down the
production entirely. In entering the business, no matter how successful is, there are also time that
when the owners will no longer wish to run it. It is also important that the owner must think the
most efficient and effective way to overcome or solve the unexpected situations. It could be
because of the changing economic condition of the country or the financial crisis, or they are
aware that such difficult times may arrive at any time and that when they do, the proponents
must be ready. Proponents must develop a plan for terminating the operation as efficiently and
effectively as possible. They may decide to sell the business’s equipment to start a new venture
so that their equipment does no go to waste, and they may use the proceeds for other purposes.
Another option is to sell a portion of the company’s equity so that that owner retain control. The
final option is to sell the company outright to a potential buyer. It is the ideal option if they wish
to entirely relinquish ownership of the business. Aside form that, individuals can use the money
64
to start a new business or for other personal use. These future strategic plans will be essential in
ensuring that they’re ready when such incidents occur.

F. Socio-Economic Aspects

This includes contribution of the business to the Philippine economy, its potential to
create jobs, as well as its social acceptability; and other benefits to the citizen of the country

1. Objectives

 To define the significant contribution of the business to the economy.

 To regulate its ability to provide jobs for the citizen in the country.
 To showcase social desirability of the business.

2. Contribution of the Philippine Economy

Nouveau Hut is a legit and duly registered business that pays taxes to the government,
that will contribute to the Philippine economy. It was inspired to work and be more productive
by using all the available materials for the means of the business.

3. Employment Generation

Nouveau Hut will directly generating employment opportunities for Filipinos, decreasing
the unemployment rate in the country and providing a source of income for the employed
employees and their families to meet their necessities. The existence of Nouveau Hut and its
future operational success may aid the creation of business that provide products required for the
performance of Nouveau Hut to produce its product and services resulting in more employment
of people.

4. Social Desirability

Future customer that will avail the products and services of Nouveau Hut will be able to
get the satisfaction they deserve.

5. Other Benefits

65
  To the customer – Nouveau Hut assures that the customers will receive well-quality
products that worth their money.
 To the government- Nouveau Hut guarantees that they will abide by the regulations and
policies of the government. It also complies to pay its tax obligation as provided by law.
 To the environment- Nouveau Hut will be recognized for its environmentally friendly
practices, including a no-waste policy and using washable utensils only.

G. SWOT Analysis

Strengths
High service levels
Good corporate culture
High quality staff
Clear segments targeted effectively
Clear value proposition
Good local market knowledge
Great customer experience delivered
High level of customer loyalty
Clearly differentiated products
Great value products
Attractive store design/layout
Customer-centric strategy
 
 
 
 
Weaknesses
High cost structure
Tight profit margins
Broad competitive set
Dynamic competitive landscape
Many emerging new entrants
Many substitute competitive products
Low brand awareness
Weak brand equity
Strong existing competitors
Opportunities
Further develop our sales/service team
Use high quality employees to cross-train other staff
Attract new customers through special offers
Develop and implement a loyalty program
Focus on growing share-of-customer
Grow customer loyalty/retention
Improve the overall customer experience
Broaden our product range to target new segments
More clearly differentiate our product offering
Streamline product features to reduce costs
Broaden our geographic reach
Build online engagement with our brand
Utilize key sponsorships to broaden our brand
Develop relationships with online “influencers”
Target review websites for better ratings
Demand for home delivery services
Threats
Rising fixed costs
Disruptive new competitors
Consumers becoming more price sensitive
Losing key/valuable customers
Declining economic conditions
Poor ratings on review websites
Home delivery competitors
Competitors introducing better/improved products
Competitors providing more “value add”

CHAPTER 8

FINDINGS, CONCLUSIONS AND RECOMMENDATION

66
A. Findings

This study was conducted for the purpose of determining the feasibility of putting up
restaurant business at Guinobatan, Calapan City. The study shows that 97.2% of the target
market with age ranging from 15 years old and above respond and 94.4% prefer to experience a
farm fresh produce dishes in the location with good ambiance with nature touch.

Moreover, findings are the ff:

 To be able for the proposed business to exist for continuous years, the proponents set
marketing strategies in pricing and promotion.
 Tools and equipment’s together with the supplies that will be chosen will surely last for a
long period of operation.
 The livestock and farming helps the restaurant to lessen the future raw materials cost. It
will just need a proper maintenance, foods and vitamins.
 Salary rate is not much expensive since the location is provincial rate.
 Partnership doesn’t use much money for lot, water, and materials due to own resources.
 Unique dishes with low price is a great technique to start the resto with.
 98.5% of the respondents also considers known dishes with unique ingredients.

B. Conclusions

The researchers conclude that having a good marketing strategy will help them to make
their business grow and become successful. They also conclude that the business will
consistently run in the market due to the fact that the past demand will increase for the next 5
years. They also conclude that the projected demand is still higher than the projected supply
which means that there will be a large number of demands in the area.

The proponents concluded that the government requirements must be gathered so that the
business could operate legally. The proponents also conclude that the location chosen which is
Guinobatan, Calapan City, Oriental Mindoro is a good location to be set for the business.

Investment of partners on the business will be worth it because there is an assurance that
there will be return and they will earn share. The proposed business will be offering great
opportunity to individuals through employment and in return, employees are expected to perform
well during the operation of the business. Just and proper salary for employees will serve as their
motivation to execute their tasks commendably with the benefits included in the nature of their
job. The proponents conclude a success. Through financial analysis reports, it is evident that the
business is profitable and provides enough return on investment.
67
C. Recommendation

For marketing strategies, in order to maintain that kind of standing, the proponents
recommend to develop the promotions, advertisements, and connections of the business to gather
more client and loyal customers.

For its technical aspects, the proponents recommend to add more products to provide
more choices for the customers. They also recommend that the equipment that will be used must
be reliable and of high quality that can be used for a long period of time to avoid too much cost.

For management aspects, a vision, mission and goals statement must be the focus of the
business so they can establish good reputation upon serving the market. The proponents also
recommend that in hiring employees, it must skilled and suitable for the nature of the job and
should be well-trained for efficient work performance. The owner should give the employees a
motivation and provide them more benefits because they serve a big part of the business
production.

The proponents also recommend setting variety of promos that will possibly attract more
customers. Proprietors should see the potential of this business and start investing since it will
provide the financial wellness as the results were shown.

APPENDICES
Appendix A
Table 1. 2010 & 2015 Actual Population and Projected Population for 2020, 2025, 2030 in Calapan City,
Oriental Mindoro

68
 Actual Population GR Projected Population
Barangay 2010 2015 2020 2025 2030
1.60% 1.44% 1.44%
Balingayan 1,460 1,570 0.011726 1686 1811 1946
Balite 3,260 3,472 0.025931 3729 4006 4302
Baruyan 3,001 3,029 0.022623 3253 3495 3754
Batino 1,658 1,711 0.012779 1838 1974 2120
Bayanan I 1,013 1,041 0.007775 1118 1201 1290
Bayanan II 2,645 2,951 0.02204 3170 3405 3657
Biga 2,249 2,250 0.016804 2417 2596 2788
Bondoc 195 416 0.003107 447 480 516
Bucayao 2,429 2,667 0.019919 2865 3077 3305
Buhuan 795 946 0.007065 1016 1091 1172
Bulusan 2,403 3,936 0.029397 4228 4541 4877
Calero 2,513 1,478 0.011039 1588 1705 1832
Camansihan 2,299 2,377 0.017753 2553 2742 2946
Camilmil 4,409 4,557 0.034035 4895 5257 5647
Canubing I 3,291 3,497 0.026118 3756 4034 4333
Canubing II 3,292 3,582 0.026753 3847 4133 4439
Comunal 2,816 3,051 0.022787 3277 3520 3781
Guinobatan 2,851 3,748 0.027993 4026 4324 4644
Gulod 858 897 0.006699 963 1035 1112
Gutad 1,382 1,364 0.010187 1465 1574 1690
Ibaba East 1,065 1,068 0.007977 1147 1232 1323
Ibaba West 2,458 2,687 0.020068 2886 3100 3330
Ilaya 4,030 3,974 0.02968 4268 4585 4925
Lalud 3,871 4,410 0.032937 4737 5088 5465
Lazareto 4,005 4,555 0.03402 4893 5255 5645
Libis 1,406 1,564 0.011681 1680 1804 1938
Lumang Bayan 4,409 4,965 0.037082 5333 5728 6153
Mahal Na Pangalan 1,138 1,316 0.009829 1414 1518 1631

Maidlang 1,054 1,117 0.008342 1200 1289 1384

69
Malad 831 822 0.006139 883 948 1019
Malamig 1,651 1,863 0.013914 2001 2149 2309
Managpi 2,661 2,742 0.020479 2945 3163 3398
Masipit 2,795 3,115 0.023265 3346 3594 3860
Nag-Iba I 1,029 947 0.007073 1017 1093 1174
Nag-Iba II 1,506 1,785 0.013332 1917 2059 2212
Navotas 661 765 0.005714 822 883 948
Pachoca 3,185 3,362 0.02511 3611 3879 4166
Palhi 2,422 2,475 0.018485 2658 2855 3067
Panggalaan 538 574 0.004287 617 662 711
Parang 2,757 3,018 0.02254 3242 3482 3740
Patas 953 868 0.006483 932 1001 1076
Personas 1,423 1,405 0.010493 1509 1621 1741
Puting Tubig 1,481 1,507 0.011255 1619 1739 1867
San Antonio 3,320 3,448 0.025752 3704 3978 4273
San Rafael 2,403 3,367 0.025147 3617 3885 4172
San Vicente Central 403 359 0.002681 386 414 445

San Vicente East 737 622 0.004646 668 718 771

San Vicente North 722 749 0.005594 805 864 928

San Vicente South 627 608 0.004541 653 701 753

San Vicente West 656 608 0.004541 653 701 753

Sapul 2,711 2,792 0.020852 2999 3221 3460

Silonay 1,249 1,383 0.010329 1485 1596 1714
Sta. Cruz 782 737 0.005504 792 850 913
Sta. Isabel 3,494 3,915 0.02924 4205 4517 4851
Sta. Maria Village 1,407 1,517 0.01133 1629 1750 1880

Sta. Rita 1,658 1,770 0.01322 1901 2042 2193

Sto.Niño 3,549 3,804 0.028411 4086 4389 4714
Suqui 1,893 2,041 0.015244 2192 2355 2529
Tawagan 1,157 1,217 0.009089 1307 1404 1508
70
Tawiran 1,977 2,152 0.016073 2311 2483 2667
Tibag 2,344 2,441 0.018231 2622 2816 3025
Wawa 936 919 0.006864 987 1060 1139
Total 124,173 133,893   143815 154472 165919
Source: City Office of Planning and Budget.

Slovin's Formula. - is used to calculate the sample size (n) given the population size (N) and a
margin of error (e). -It is computed as follows:

 n = N / (1+Ne2).
Where;
n=sample size of the respondents
N= Total Population of the target market
e= marginal error (0.1)

N= _______N_________
1 + Ne2

N= ______143815_____
1 + 143815 x(0.05)2

N= 143815
1,438
N= _398_respondents

Demand

Year Gender Total population with age 15-80 & over Total
male 40914
2020 82450
female 41536
male 45461
2025 91970
female 46509
Population in Calapan City
Past Demand
YEA
R X (Y) DEMAND XY X2
-
2020 1 143815 -143815 1
2021 0 145253 0 0
2022 1 146706 146706 1
    Σ Y= 435774 ΣX Y= Σ X2=
71
 2891 2
Linear Trend Projection Table
Projected Demand/Supply for the next 5 years
Formulas:
YEA
y = a +bx X
R
a = Σy / n
a= 435774 / 5 2020 -1
a= 87,154.8
b = Σxy / Σx^2 2021 0
b= 2891 / 2
2022 1
b= 1445.5
2023 3

2024 5

2025 7

2026 9

2027 11

Projected Demand
YEAR a b x # of populations
2023 87155 1446 3 91493
2024 87155 1446 5 94385
2025 87155 1446 7 97277
2026 87155 1446 9 100169
2027 87155 1446 11 103061

Y=a+bx
The table below shows the summary of our projected demand.

Table 2.1 Projected Demand

Total Populati Ave
Age Population on who Annu
Populati Resu Projected
Year Bracket(15 with Age of are al
on lt Demand
-80& over) 15-80 & buying Usag
over) tocino e

7173 3,443,112.0
2023 91493 90% 82450 87% 2 48 0
2024 94385 87% 82450 87% 7173 48
2 3,443,112.0

72
 0

8001 3,840,667.2
2025 97277 95% 91970 87% 4 48 0

8001 3,840,667.2
2026 100169 92% 91970 87% 4 48 0

8001 3,840,667.2
2027 103061 89% 91970 87% 4 48 0

TOTA 18,408,225.
L             60

Appendix B
TALLY
Do you consider fresh foods and nature ambiance?
Yes 373
No 25
Maybe

% respondents engaged = 395/398= 94.4%

How much are you willing to spend on a restaurant?
150-210 74/18.6%
210-270 84/21.20
270-320 134/33.8
320 and above 105/26.4

What menu do you prefer more?

Pasta 265
Seafood 319
Vegetable 317
Meat 344
Seasonal foods 125
Desserts and side dishes 171
No. of
Amount times
Total
Questionnaire spent on eating No. of
months in Demand in Peso
No. resto in a outside weeks
a year
day in a
week

1 150 1 4 12 7,200.00
2 150 2 4 12 14,400.00
73
3 150 2 4 12 14,400.00
4 150 2 4 12 14,400.00
5 150 1 4 12 7,200.00
6 150 2 4 12 14,400.00
7 270 5 4 12 64,800.00
8 270 1 4 12 12,960.00
9 270 1 4 12 12,960.00
10 270 7 4 12 90,720.00
11 270 3 4 12 38,880.00
12 270 3 4 12 38,880.00
13 270 1 4 12 12,960.00
14 270 2 4 12 25,920.00
15 270 3 4 12 38,880.00
16 270 7 4 12 90,720.00
17 270 5 4 12 64,800.00
18 270 5 4 12 64,800.00
19 270 1 4 12 12,960.00
20 270 1 4 12 12,960.00
21 270 1 4 12 12,960.00
22 270 3 4 12 38,880.00
23 270 5 4 12 64,800.00
24 270 1 4 12 12,960.00
25 270 1 4 12 12,960.00
26 270 1 4 12 12,960.00
27 270 1 4 12 12,960.00
28 270 1 4 12 12,960.00
29 270 3 4 12 38,880.00
30 270 2 4 12 25,920.00
31 270 2 4 12 25,920.00
32 270 1 4 12 12,960.00
33 270 1 4 12 12,960.00
34 150 2 4 12 14,400.00
35 150 1 4 12 7,200.00
36 150 5 4 12 36,000.00
37 150 4 4 12 28,800.00
38 150 1 4 12 7,200.00
39 150 2 4 12 14,400.00
40 150 2 4 12 14,400.00

74
41 150 5 4 12 36,000.00
42 150 1 4 12 7,200.00
43 150 1 4 12 7,200.00
44 150 1 4 12 7,200.00
45 150 1 4 12 7,200.00
46 150 5 4 12 36,000.00
47 150 3 4 12 21,600.00
48 150 1 4 12 7,200.00
49 150 3 4 12 21,600.00
50 150 1 4 12 7,200.00
51 150 2 4 12 14,400.00
52 150 2 4 12 14,400.00
53 150 2 4 12 14,400.00
54 150 3 4 12 21,600.00
55 150 1 4 12 7,200.00
56 150 3 4 12 21,600.00
57 150 1 4 12 7,200.00
58 150 2 4 12 14,400.00
59 150 2 4 12 14,400.00
60 150 3 4 12 21,600.00
61 150 4 4 12 28,800.00
62 150 2 4 12 14,400.00
63 150 2 4 12 14,400.00
64 150 4 4 12 28,800.00
65 150 3 4 12 21,600.00
66 150 2 4 12 14,400.00
67 150 4 4 12 28,800.00
68 150 1 4 12 7,200.00
69 150 1 4 12 7,200.00
70 150 1 4 12 7,200.00
71 150 1 4 12 7,200.00
72 150 1 4 12 7,200.00
73 150 1 4 12 7,200.00
74 150 1 4 12 7,200.00
75 150 1 4 12 7,200.00
76 150 3 4 12 21,600.00
77 150 2 4 12 14,400.00
78 150 1 4 12 7,200.00

75
79 150 1 4 12 7,200.00
80 150 2 4 12 14,400.00
81 150 1 4 12 7,200.00
82 150 1 4 12 7,200.00
83 150 1 4 12 7,200.00
84 150 1 4 12 7,200.00
85 150 2 4 12 14,400.00
86 150 1 4 12 7,200.00
87 150 2 4 12 14,400.00
88 150 1 4 12 7,200.00
89 150 2 4 12 14,400.00
90 150 1 4 12 7,200.00
91 150 1 4 12 7,200.00
92 150 1 4 12 7,200.00
93 150 1 4 12 7,200.00
94 150 1 4 12 7,200.00
95 150 1 4 12 7,200.00
96 150   4 12 0.00
97 150 2 4 12 14,400.00
98 150 3 4 12 21,600.00
99 150 2 4 12 14,400.00
100 150 2 4 12 14,400.00
101 150 1 4 12 7,200.00
102 150 1 4 12 7,200.00
103 150 2 4 12 14,400.00
104 150 2 4 12 14,400.00
105 150 5 4 12 36,000.00
106 150 1 4 12 7,200.00
107 150 4 4 12 28,800.00
108 150 3 4 12 21,600.00
109 150 1 4 12 7,200.00
110 150 2 4 12 14,400.00
111 150 1 4 12 7,200.00
112 150 2 4 12 14,400.00
113 150 1 4 12 7,200.00
114 150 5 4 12 36,000.00
115 150 5 4 12 36,000.00
116 150 1 4 12 7,200.00

76
117 150 4 4 12 28,800.00
118 150 1 4 12 7,200.00
119 150 2 4 12 14,400.00
120 150 2 4 12 14,400.00
121 150 2 4 12 14,400.00
122 150 2 4 12 14,400.00
123 150 4 4 12 28,800.00
124 150 2 4 12 14,400.00
125 150 2 4 12 14,400.00
126 150 7 4 12 50,400.00
127 150 5 4 12 36,000.00
128 150 1 4 12 7,200.00
129 150   4 12 0.00
130 150 1 4 12 7,200.00
131 150 1 4 12 7,200.00
132 150 1 4 12 7,200.00
133 150 2 4 12 14,400.00
134 150 1 4 12 7,200.00
135 150 1 4 12 7,200.00
136 150 1 4 12 7,200.00
137 150 1 4 12 7,200.00
138 150 1 4 12 7,200.00
139 150 1 4 12 7,200.00
140 150 1 4 12 7,200.00
141 150 1 4 12 7,200.00
142 150 1 4 12 7,200.00
143 150 2 4 12 14,400.00
144 150 2 4 12 14,400.00
145 150 1 4 12 7,200.00
146 150 2 4 12 14,400.00
147 150 2 4 12 14,400.00
148 150 2 4 12 14,400.00
149 150 2 4 12 14,400.00
150 150 1 4 12 7,200.00
151 150 1 4 12 7,200.00
152 150 2 4 12 14,400.00
153 150 2 4 12 14,400.00
154 150 2 4 12 14,400.00

77
155 150 3 4 12 21,600.00
156 150 1 4 12 7,200.00
157 150 3 4 12 21,600.00
158 150 7 4 12 50,400.00
159 150 1 4 12 7,200.00
160 150 2 4 12 14,400.00
161 150 2 4 12 14,400.00
162 150 1 4 12 7,200.00
163 150 3 4 12 21,600.00
164 150 1 4 12 7,200.00
165 150 1 4 12 7,200.00
166 150 2 4 12 14,400.00
167 150 1 4 12 7,200.00
168 150 2 4 12 14,400.00
169 150 2 4 12 14,400.00
170 150 1 4 12 7,200.00
171 150 1 4 12 7,200.00
172 150 1 4 12 7,200.00
173 150 3 4 12 21,600.00
174 150 2 4 12 14,400.00
175 150 1 4 12 7,200.00
176 150 1 4 12 7,200.00
177 150 1 4 12 7,200.00
178 150 1 4 12 7,200.00
179 150 1 4 12 7,200.00
180 150 1 4 12 7,200.00
181 150 1 4 12 7,200.00
182 150 1 4 12 7,200.00
183 150 1 4 12 7,200.00
184 150 2 4 12 14,400.00
185 150 1 4 12 7,200.00
186 150 1 4 12 7,200.00
187 150 4 4 12 28,800.00
188 150 1 4 12 7,200.00
189 150 2 4 12 14,400.00
190 150 1 4 12 7,200.00
191 150 1 4 12 7,200.00
192 150 2 4 12 14,400.00

78
193 150 4 4 12 28,800.00
194 150 1 4 12 7,200.00
195 150 1 4 12 7,200.00
196 150 2 4 12 14,400.00
197 150 1 4 12 7,200.00
198 150 3 4 12 21,600.00
199 150 4 4 12 28,800.00
200 150 1 4 12 7,200.00
201 150 2 4 12 14,400.00
202 150 2 4 12 14,400.00
203 150 1 4 12 7,200.00
204 150 2 4 12 14,400.00
205 150 1 4 12 7,200.00
206 150 2 4 12 14,400.00
207 150 3 4 12 21,600.00
208 150 1 4 12 7,200.00
209 150 3 4 12 21,600.00
210 150 3 4 12 21,600.00
211 150 3 4 12 21,600.00
212 150 1 4 12 7,200.00
213 150 3 4 12 21,600.00
214 150 3 4 12 21,600.00
215 150 2 4 12 14,400.00
216 150 1 4 12 7,200.00
217 150 1 4 12 7,200.00
218 150 1 4 12 7,200.00
219 150 2 4 12 14,400.00
220 150 1 4 12 7,200.00
221 150 2 4 12 14,400.00
222 150 5 4 12 36,000.00
223 150 2 4 12 14,400.00
224 150 1 4 12 7,200.00
225 150 1 4 12 7,200.00
226 150 2 4 12 14,400.00
227 150 1 4 12 7,200.00
228 150 1 4 12 7,200.00
229 150 1 4 12 7,200.00
230 150 2 4 12 14,400.00

79
231 150 1 4 12 7,200.00
232 150 1 4 12 7,200.00
233 150 1 4 12 7,200.00
234 150 1 4 12 7,200.00
235 150 1 4 12 7,200.00
236 150 1 4 12 7,200.00
237 150 1 4 12 7,200.00
238 150 1 4 12 7,200.00
239 150 2 4 12 14,400.00
240 150 1 4 12 7,200.00
241 150 2 4 12 14,400.00
242 150 1 4 12 7,200.00
243 150 1 4 12 7,200.00
244 150 1 4 12 7,200.00
245 150 1 4 12 7,200.00
246 150 1 4 12 7,200.00
247 150   4 12 0.00
248 150 1 4 12 7,200.00
249 150 2 4 12 14,400.00
250 150 2 4 12 14,400.00
251 150 1 4 12 7,200.00
252 150 1 4 12 7,200.00
253 150 1 4 12 7,200.00
254 150 2 4 12 14,400.00
255 150 1 4 12 7,200.00
256 270 2 4 12 25,920.00
257 270 1 4 12 12,960.00
258 270 2 4 12 25,920.00
259 270 2 4 12 25,920.00
260 270 2 4 12 25,920.00
261 270 1 4 12 12,960.00
262 270 1 4 12 12,960.00
263 270 1 4 12 12,960.00
264 270 2 4 12 25,920.00
265 270 1 4 12 12,960.00
266 270 1 4 12 12,960.00
267 270 1 4 12 12,960.00
268 270 1 4 12 12,960.00

80
269 270   4 12 0.00
270 150 1 4 12 7,200.00
271 150 3 4 12 21,600.00
272 150 2 4 12 14,400.00
273 150 1 4 12 7,200.00
274 150 2 4 12 14,400.00
275 150 1 4 12 7,200.00
276 150 1 4 12 7,200.00
277 150 2 4 12 14,400.00
278 150 1 4 12 7,200.00
279 150 1 4 12 7,200.00
280 150 1 4 12 7,200.00
281 150 1 4 12 7,200.00
282 150 7 4 12 50,400.00
283 150 1 4 12 7,200.00
284 150 1 4 12 7,200.00
285 150 1 4 12 7,200.00
286 150 1 4 12 7,200.00
287 150 2 4 12 14,400.00
288 150 1 4 12 7,200.00
289 150 2 4 12 14,400.00
290 150 2 4 12 14,400.00
291 150 1 4 12 7,200.00
292 150 2 4 12 14,400.00
293 320 1 4 12 15,360.00
294 150 2 4 12 14,400.00
295 150 1 4 12 7,200.00
296 150 2 4 12 14,400.00
297 150 2 4 12 14,400.00
298 150 1 4 12 7,200.00
299 150 1 4 12 7,200.00
300 150 3 4 12 21,600.00
301 150 1 4 12 7,200.00
302 150 1 4 12 7,200.00
303 150 1 4 12 7,200.00
304 150 1 4 12 7,200.00
305 150 1 4 12 7,200.00
306 150 2 4 12 14,400.00

81
307 150 1 4 12 7,200.00
308 150 1 4 12 7,200.00
309 150 1 4 12 7,200.00
310 150 2 4 12 14,400.00
311 150 2 4 12 14,400.00
312 150 2 4 12 14,400.00
313 150 1 4 12 7,200.00
314 150 1 4 12 7,200.00
315 150 3 4 12 21,600.00
316 150 1 4 12 7,200.00
317 150 1 4 12 7,200.00
318 150 5 4 12 36,000.00
319 150 1 4 12 7,200.00
320 150 2 4 12 14,400.00
321 150 1 4 12 7,200.00
322 150 2 4 12 14,400.00
323 150 1 4 12 7,200.00
324 150 1 4 12 7,200.00
325 320 2 4 12 30,720.00
326 320 1 4 12 15,360.00
327 320 2 4 12 30,720.00
328 270 1 4 12 12,960.00
329 270 1 4 12 12,960.00
330 320 1 4 12 15,360.00
331 320 1 4 12 15,360.00
332 320 1 4 12 15,360.00
333 320 2 4 12 30,720.00
334 150 1 4 12 7,200.00
335 150 1 4 12 7,200.00
336 150 1 4 12 7,200.00
337 150 4 4 12 28,800.00
338 150 3 4 12 21,600.00
339 150 2 4 12 14,400.00
340 150 2 4 12 14,400.00
341 150 2 4 12 14,400.00
342 150 3 4 12 21,600.00
343 150 3 4 12 21,600.00
344 150 1 4 12 7,200.00

82
345 150 1 4 12 7,200.00
346 150 1 4 12 7,200.00
347 150 1 4 12 7,200.00
348 150 1 4 12 7,200.00
349 150 1 4 12 7,200.00
350 150 2 4 12 14,400.00
351 150 2 4 12 14,400.00
352 150 2 4 12 14,400.00
353 150 1 4 12 7,200.00
354 150 1 4 12 7,200.00
355 150 1 4 12 7,200.00
356 150 1 4 12 7,200.00
357 150 1 4 12 7,200.00
358 150 1 4 12 7,200.00
359 150 1 4 12 7,200.00
360 150 2 4 12 14,400.00
361 150 2 4 12 14,400.00
362 150 1 4 12 7,200.00
363 150 1 4 12 7,200.00
364 150 1 4 12 7,200.00
365 150 2 4 12 14,400.00
366 150 1 4 12 7,200.00
367 150 1 4 12 7,200.00
368 150 1 4 12 7,200.00
369 150 1 4 12 7,200.00
370 150 1 4 12 7,200.00
371 150 1 4 12 7,200.00
372 150 1 4 12 7,200.00
373 150 2 4 12 14,400.00
374 150 1 4 12 7,200.00
375 150 1 4 12 7,200.00
376 150 2 4 12 14,400.00
377 150 2 4 12 14,400.00
378 150 1 4 12 7,200.00
379 150 2 4 12 14,400.00
380 150 1 4 12 7,200.00
381 150 1 4 12 7,200.00
382 150 2 4 12 14,400.00

83
 383 150 2 4 12 14,400.00
384 150 1 4 12 7,200.00
385 150 3 4 12 21,600.00
386 150 2 4 12 14,400.00
387 150 1 4 12 7,200.00
388 150 1 4 12 7,200.00
389 150 1 4 12 7,200.00
390 150 2 4 12 14,400.00
391 150 2 4 12 14,400.00
392 150 4 4 12 28,800.00
393 150 2 4 12 14,400.00
394 150 5 4 12 36,000.00
395 150 2 4 12 14,400.00
396 150 4 4 12 28,800.00
397 150 2 4 12 14,400.00
398 150 3 4 12 21,600.00
  66,220.00 701.00 1,592.00 4,776.00 5,643,840.00

Appendix C
Projected Demand/Supply for the next 5 years
Formulas:
y = a +bx
a = Σy / n
a= 435774 / 5
a= 87,154.8
b = Σxy / Σx^2
b= 2891 / 2
b= 1445.5

Past Supply

Year Arsenias Pards Supply in Peso

2020 12,654 32,445 45,099

2021 17,524 120,635 138,159
2022 121,321 215,321 336,642
Source: Actual Interview

84
Appendix D
Past and Projected Demand
YEAR POPULATION
2020 143815
2021 145253
2022 146706
PROJECTED # OF
YEAR POPULATION
2023 91943
2024 94385
2025 94386
2026 100169
2027 103061
Solved using Microsoft Excel

FORMULA: =FORECAST(Current Year, Total Past Demand, Past Year)

Appendix E
PROJECTED SUPPLY FOR THE YEAR 2023-2027
YEAR PROJECTED SUPPLY PROJECTED SUPPLY IN
PESO
2023 2,338,452 464,843.00
2024 2,529,048 639,898.67
2025 2,719,644 783,717.89
2026 2,910,240 948,361.41
2027 3,100,836 1,099,122.06

Solved using Microsoft Excel

FORMULA: =FORECAST(Current Year, Total Past Supply, Past Year)

Appendix F
Year Projected Demand Projected Supply Projected Demand Gap

2023 3,957,600.00 464,843.00 3,492,757.00

2024 3,957,600.00 639,898.67 3,317,701.33
2025 4,414,560.00 783,717.89 3,630,842.11
2026 4,414,560.00 948,361.41 3,466,198.59
2027 4,414,560.00 1,099,122.06 3,315,437.94

Appendix G

85
 Estimated Market Share
Year Demand Gap Market Share in peso
Percentage
2023 3,492,757.00 207% 7,227,000.00
2024 3,317,701.33 272% 9,033,750.00
2025 3,630,842.11 299% 10,840,500.00
2026 3,466,198.59 365% 12,647,250.00
2027 3,315,437.94 436% 14,454,000.00

BIBLIOGRAPHY

LMS- http://lms.dwcc.edu.ph/College/mod/page/view.php?id=82248
https://www.cfainstitute.org/-/media/documents/support/programs/cfa/prerequisite-economics-
material-demand-and-supply-analysis-intro.pdf
https://youtu.be/wxTmzLcj8SY
https://www.britannica.com/topic/supply-and-demand
https://thebusinessprofessor.com/en_US/economic-analysis-monetary-policy/demand-supply-
analysis-explained
https://www.analyticssteps.com/blogs/guide-demand-and-supply-analysis
https://smallbusiness.chron.com/supply-demand-analysis-727.html
supply and demand analysis pointers
86
References:
City Planning Department, Calapan City Oriental Mindoro – population database
Mr. Jun Guerzon Panelo, CPA
Ms. Caironsalam Madale, MICB, RCA, CAT

87