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 C.

Ramos, Demson

Avila, Rhea
 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

 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.”

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

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-
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
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
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.
D. Demand

An analysis of demand is a part of the important task in identifying the needs of the
consumers and determining whether they are willing and have the capacity to pay for the
product that a business is contemplating or producing.

The proponents decided to introduce Nouveau Hut to the local market, which targeted
those who wants to experience a unique resto offering a home cooked dishes mainly for
travelers, farm fresh produce and relaxing atmosphere.

The setting of the restaurant plays an important role in the decreased status of its demand 80%
of the respondents in Calapan City, Oriental Mindoro are actually nature lover customers. This
means there is possibility of having a good demand of fresh produce products.

The proponents decided to introduce fish tocino fillet to the local market, which can be a
substitutes to pork since there is a high demand for tocino.

The high price of pork tocino plays an important role in the decreased status of its demand 80%
of the respondents in Calapan City, Oriental Mindoro are actually buyers of tocino. This means
there is possibility of having a good demand of fish tocino fillet. The table below shows the
summary of our projected demand.

The proponents decided to introduce poniomellette to the local market, which can be a
substitutes to burgers produce by the fast food chains. An egg-vegetable combination with a
twist. 100% of the demand prefers a healthy foods intend to possibility of having an excellent
demand of poniomellette
Table 1. 2010 & 2015 Actual Population and Projected Population for 2020, 2025, 2030 in Calapan City,
Oriental Mindoro
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 1,138 1,316 0.009829 1414 1518 1631
Pangalan
Maidlang 1,054 1,117 0.008342 1200 1289 1384
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 403 359 0.002681 386 414 445
Central
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
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(0.5)2

N= 143815
1,438
N= _398_respondents

Table 1.1. 2010 & 2015 Actual Population and Projected Population for 2020,
2025, 2030
Actual Population GR Projected Population
Baranga 2010 2015 2020 2025 2030
y
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 1,138 1,316 0.009829 1414 1518 1631
Pangalan
Maidlang 1,054 1,117 0.008342 1200 1289 1384
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 403 359 0.002681 386 414 445
Central
San Vicente East 737 622 0.004646 668 718 771

San Vicente 722 749 0.005594 805 864 928

North
San Vicente 627 608 0.004541 653 701 753
South
 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
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

Based on the survey, 87% of the respondents buys or consumes tocino. Then the total
household population was multiplied by the percentage of household who has age bracket
of 15 years old and above which is given in the above table. Next, the answer obtained was
multiplied by the percentage of actual consumers. Lastly, the product acquired from the
number of household with age bracket and percent of actual consumers were multiplied by
the frequency of consumption of the specialties which is equivalent to once a week. Table
2.1 shows the projected demand of the Fish Tocino Fillet.

Based on the survey, 100% of the respondents buys or consumes eggs. Then the total
household population was multiplied by the percentage of household who has age bracket
of 15 years old and above which is given in the above table. Next, the answer obtained was
multiplied by the percentage of actual consumers. Lastly, the product acquired from the
number of household with age bracket and percent of actual consumers were multiplied by
the frequency of consumption of the specialties which is equivalent to once a week. Table
2.2 shows the projected demand of the Poniomellette.

Based on the survey, 95.9% of the respondents consider a nature ambiance restaurant with
fresh foods produced. Then the total household population was multiplied by the
percentage of household who has age bracket of 15 years old and above which is given in
the above table. Next, the answer obtained was multiplied by the percentage of actual
customers. Lastly, the product acquired from the number of household with age bracket
and percent of actual consumers were multiplied by the frequency of consumption of the
specialties which is equivalent to once a week. Table 2.3 shows the projected demand of
the Nouvuea Hut.

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 HOUSEHOLD (Y) DEMAND XY X2
-
2020 1 143815 -143815 1
2021 0 145253 0 0
2022 1 146706 146706 1
    Σ Y= 435774 ΣX Y= 2891 Σ X2= 2
Linear Trend Projection Table

Projected Demand/Supply for the next 5 years

Formulas:
YEAR X
y = a +bx
2020 -1
a = Σy / n
2021 0
a= 435774 / 5
2022 1
a= 87,154.8
2023 3
b = Σxy / Σx^2
2024 5
b= 2891 / 2
2025 7
b= 1445.5
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

Populatio
Total Population Ave
Age Bracket(15- n who are Resul Projected
Year Population with Age of 15-80 Annual
80& over) buying t Demand
& over) Usage
tocino
7173
2023 91493 90% 82450 87% 2 48 3,443,112.00
7173
2024 94385 87% 82450 87% 2 48 3,443,112.00
8001
2025 97277 95% 91970 87% 4 48 3,840,667.20
8001
2026 100169 92% 91970 87% 4 48 3,840,667.20
8001
2027 103061 89% 91970 87% 4 48 3,840,667.20
TOTA            
L 18,408,225.6
 0

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

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

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 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

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
F. 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

G. 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

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
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%)

  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.

Price the menu by looking beyond your competitors

POPULAR COMPETITORS

COMPETITOR DEFINITIO COMPETITOR DEFINITIO

S N S N

GENERA
DISHES L ARSENIAS PARDS
PRICING

Spaghetti 650.00-850.00 per order

 90.00

Carbonara
100.00

Fries per serving

110.00 120.00

Ice Cream per serving

95.00 120.00

Halo halo per serving

90.00 135.00

LEche
per serving
Flan 120.00 130.00

Fried korean fried

450.00 whole
Chicken 300.00 chicken 290.00

Chicken
Fillet 70.00

Lechon
200.00 chicken inasal whole
Manok 275.00 265.00

Sinigang
per serving
na Baboy 275.00 240.00

Bulalo per serving

260.00 230.00

Sisig 180.00 per serving per serving

200.00 230.00

Lumpiang
50.00 3 pcs per serving
Shanghai 55.00 60.00

Barbeque 35.00 1 stick

40.00

Shrimp 350.00 per serving

400.00

Fish 350.00 per serving

 400.00

Salmon 250.00 per serving per serving

300.00 230.00

Bangus per serving

250.00 210.00

Fish Fillet
65.00

Crabs
380.00

Tattoos
400.00

Tahong
365.00

Chopsuey 220.00 per serving per serving

260.00 190.00

Salad
110.00

Ice Tea pitcher

80.00

Cucumber
pitcher
Juice 80.00

Buko
per cup
Juice 20.00

Softdrinks 15.00-75.00 per size

Pineapple
Juice 70.00

Mineral
Water 20.00
San Mig
Light
60.00
(can)

Redhorse
(can) 60.00

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

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

 Competitors Menu
3. Play to your strengths

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

MENU

CATEGORY DISHES PRICE

Breakfast Poniomellette w/ 45.00 per order

 rice

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

 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
 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. 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.

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

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.

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

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

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 800.0
Chicks 20 40.00
Farmers 0 4,800.00
Mangyan 125.0 500.0
Fingerlings 25 5.00
Farmers 0 0
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
64,900.0
Total
0

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

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

139.0
Gloves 1 139.00 139.00 139.00 139.00
0

Glass Cleaner,
Toilet Bowl
4 1, 728.00 1, 728.00 1, 728.00 1, 728.00 1, 728.00
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

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

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

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

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

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
 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
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.
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
 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.

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
# OF
DUT DAI MONTH PERFORMA TOTA
EMPLOY JOB TIME
Y LY LY NCE L
EE
INDICATOR
MO 7:00AM
200.0 6,500.
1 FARMER N- 6,000.00 500.00 -
0 00
SUN 7:00PM
6:00AM
-
4:00PM
;
10:00A
PANTRY MO
315.0 10,250 M-
3 STAFF/LINE N- 9,450.00 800.00
0 .00 8:00PM
COOK SUN
;
1:00PM
-
11:00P
M
6:00AM
-
4:00PM
MO
DISHWASH 250.0 8,000. ;
2 N- 7,500.00 500.00
ER 0 00 1:00PM
SUN
-
11:00P
M
7:00AM
-
5:00PM
MO
RECEPTION 200.0 6,300. ;
2 N- 6,000.00 300.00
IST 0 00 1:00PM
SUN
-
11:00P
M
1 SERVER MO 200.0 6,000.00 300.00 6,300. 7:00AM
N- 0 00 -
SUN 12:00P
M &
6:00PM
-
11:00P
 M

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
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

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
3,828.0 3,942.8 4,061.1 4,182.9 4,308.4
Cleaning
0 4 3 6 6
Janitorial
and 3,734.0 1,659.0 3,435.0 1,659.0 2,188.0
Maintenanc 0 0 0 0 0
e
1,807.0 168.0 1,807.0 168.0 908.0
Safety Tool
0 0 0 0 0
7,450.0 7,673.5 7,903.7 8,140.8 8,385.4
Dinings
0 0 1 2 5
Kitchen 10,518.0
- - - -
Utensils 0
2,208.0 2,274.2 2,342.4 2,412.7 2,485.1
Restroom
0 4 7 4 2
Office 472.0 486.1 514.4 529.9 545.8
 0 6 8 1 1
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
78,000.0 78,000.0 78,000.0 78,000.0 78,000.0
Farmer
0 0 0 0 0
Pantry Staff/ 369,000.0 369,000.0 369,000.0 369,000.0 369,000.0
Line Cook 0 0 0 0 0
192,000.0 192,000.0 192,000.0 192,000.0 192,000.0
Dishwasher
0 0 0 0 0
151,200.0 151,200.0 151,200.0 151,200.0 151,200.0
Receptionists
0 0 0 0 0
75,600.0 75,600.0 75,600.0 75,600.0 75,600.0
Server
0 0 0 0 0
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
78,000.0 78,000.0 78,000.0 78,000.0 78,000.0
Farmer
0 0 0 0 0
Pantry Staff/ 369,000.0 369,000.0 369,000.0 369,000.0 369,000.0
Line Cook 0 0 0 0 0
192,000.0 192,000.0 192,000.0 192,000.0 192,000.0
Dishwasher
0 0 0 0 0
151,200.0 151,200.0 151,200.0 151,200.0 151,200.0
Receptionists
0 0 0 0 0
75,600.0 75,600.0 75,600.0 75,600.0 75,600.0
Server
0 0 0 0 0
865,800.0 865,800.0 865,800.0 865,800.0 865,800.0
TOTAL
0 0 0 0 0

Schedule for depreciation

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

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
Barangay
500.0 500.0 500.0 500.0 500.0
Clearance
0 0 0 0 0
Permit
Mayor's 3,000.0 3,000.0 3,000.0 3,000.0 3,000.0
Permit 0 0 0 0 0
Community 500.0 500.0 500.0 500.0 500.0
Tax 0 0 0 0 0
Fire and
1,340.0 1,340.0 1,340.0 1,340.0 1,340.0
Safety
0 0 0 0 0
Inspection
 BIR 500.0 500.0 500.0 500.0 500.0
registration 0 0 0 0 0
Documentary 100.0 100.0 100.0 100.0 100.0
Stamp 0 0 0 0 0
900.0 900.0 900.0 900.0 900.0
DTI Fee
0 0 0 0 0
TOTAL 6,840.00 6,840.00 6,840.00 6,840.00 6,840.00

B. Financial Statements

NOUVEAU HUT
Projected Income Statement
For the year 2023-2027
  2023 2024 2025 2026 2027
Sales 7,227,000.00 9,033,750.00 10,840,500.00 12,647,250.00 14,454,000.00
Less: Cost of
511,900.00 456,790.00 1,357,769.00 1,358,845.90 1,360,030.49
Goods Sold
Gross Profit 6,715,100.00 8,576,960.00 9,482,731.00 11,288,404.10 13,093,969.51
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
Salaries Expense 418,000.00 418,000.00 418,000.00 418,000.00 418,000.00
Advertising
4,500.00 4,500.00 3,500.00 3,500.00 3,500.00
Expense
Benefits given to
Manpower 431,300.00 431,300.00 430,300.00 430,300.00 430,300.00
Total Expenses 978,311.88 965,770.62 968,928.11 967,281.14 970,358.38
NET INCOME
5,736,788.12 7,611,189.38 8,513,802.89 10,321,122.96 12,123,611.13
BEFORE TAX
Less: Income Tax 1,434,197.03 2,283,356.814 2,554,140.87 3,096,336.89 3,637,083.34
NET INCOME
4,302,591.09 5,327,832.57 5,959,662.03 7,224,786.07 8,486,527.79
AFTER TAX

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
64,900.00 9,790.00 10,769.00 11,845.90 13,030.49
Asset
Equipment 97,630.00 0.00 0.00 0.00 0.00
Less.
Accumulate
d
Depreciatio
n 10,708.00 10,708.00 10,708.00 10,708.00 10,708.00
Furniture
59,117.00 0.00 0.00 0.00 0.00
and Fixture
Less.
Accumulate
d 3,766.88 3,766.88 3,766.88 3,766.88 3,766.88
Depreciatio
n
Total
2,717,172.12 2,505,315.12 2,506,294.12 2,507,371.02 2,508,555.61
Assets
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
 Mantubi Candelar Net
  Martinez Ramos Avila
g io Income
Statement of
Changes Equity -            
2023
Beginning 2,000,00 2,000,00 2,000,00 2,000,00 2,000,00
 
Equity 0.00 0.00 0.00 0.00 0.00
Net income after 4,302,59
         
taxes 1.09
Share of net 803,1 803,1 803,1 803,1 803,1
 
income 50.34 50.34 50.34 50.34 50.34
Capital
0.00 0.00 0.00 0.00 0.00  
Withdrawal
2,803,15 2,803,15 2,803,15 2,803,15 2,803,15
Ending Equity  
0.34 0.34 0.34 0.34 0.34
Mantubig share
lot and materials
on restaurant,
worth 2000,000            
             
Statement of
Changes Equity -            
2024
Beginning 2,803,15 2,803,15 2,803,15 2,803,15 2,803,15
 
Equity 0.34 0.34 0.34 0.34 0.34
Net income after 5,327,83
         
taxes 2.57
Share of net 1,065,5 1,065,5 1,065,5 1,065,5 1,065,5
 
income 66.51 66.51 66.51 66.51 66.51
- - - - -
Capital
20,000.0 20,000.0 20,000.0 20,000.0 20,000.0  
Withdrawal
0 0 0 0 0
3,848,71 3,848,71 3,848,71 3,848,71 3,848,71
Ending Equity  
6.85 6.85 6.85 6.85 6.85
             
Statement of
Changes Equity -            
2025
Beginning 3,828,71 3,828,71 3,828,71 3,828,71 3,828,71
 
Equity 6.85 6.85 6.85 6.85 6.85
Net income after 5,959,66
         
taxes 2.03
Share of net 1,191,9 1,191,9 1,191,9 1,191,9 1,191,9
 
income 32.41 32.41 32.41 32.41 32.41
 - - - - -
Capital
20,000.0 20,000.0 20,000.0 20,000.0 20,000.0  
Withdrawal
0 0 0 0 0
5,000,64 5,000,64 5,000,64 5,000,64 5,000,64
Ending Equity  
9.26 9.26 9.26 9.26 9.26
             
Statement of
Changes Equity -            
2026
Beginning 4,980,64 4,980,64 4,980,64 4,980,64 4,980,64
 
Equity 9.26 9.26 9.26 9.26 9.26
Net income after 7,224,78
         
taxes 6.07
Share of net 1,444,9 1,444,9 1,444,9 1,444,9 1,444,9
 
income 57.21 57.21 57.21 57.21 57.21
- - - - -
Capital
20,000.0 20,000.0 20,000.0 20,000.0 20,000.0  
Withdrawal
0 0 0 0 0
6,405,60 6,405,60 6,405,60 6,405,60 6,405,60
Ending Equity  
6.47 6.47 6.47 6.47 6.47
             
Statement of
Changes Equity -            
2027
Beginning 6,385,60 6,385,60 6,385,60 6,385,60 6,385,60
 
Equity 6.47 6.47 6.47 6.47 6.47
Net income after 8,486,52
         
taxes 7.79
Share of net 1,697,3 1,697,3 1,697,3 1,697,3 1,697,3
 
income 05.56 05.56 05.56 05.56 05.56
- - - - -
Capital
20,000.0 20,000.0 20,000.0 20,000.0 20,000.0  
Withdrawal
0 0 0 0 0
8,062,91 8,062,91 8,062,91 8,062,91 8,062,91
Ending Equity  
2.03 2.03 2.03 2.03 2.03
 NOUVEAU HUT
Projected Cash Flow Statement
For the year 2023-2027
  2023 2024 2025 2026 2027
CASH FLOW FROM
         
OPERATING ACTIVITIES:
Operating income 4,302,591.09 5,327,832.57 5,959,662.03 7,224,786.07 8,486,527.79
Add: Depreciation 14474.88 14474.88 14474.88 14474.88 14474.88
Payment for Raw Materials 64,900.00 9,790.00 10,769.00 11,845.90 13,030.49
Payment for Utilities 865,800.00 865,800.00 865,800.00 865,800.00 865,800.00
Payment for Supplies 30,017.00 16,203.74 20,063.79 17,093.43 18,820.84
Payment for Permits and
6,840.00 6,840.00 6,840.00 6,840.00 6,840.00
Licenses
Payment for Salaries 865,800.00 865,800.00 865,800.00 865,800.00 865,800.00
Payment for Income Tax 1,434,197.03 2,283,356.81 2,554,140.87 3,096,336.89 3,637,083.34
CASH FLOW FROM 3,267,554. 4,047, 4,323,413 4,863,716. 5,407,374.
OPERATING ACTIVITIES 03 790.55 .66 22 67
Net Cash Flow from 1,035,037. 1,280, 1,636,248 2,361,069. 3,079,153.
Operating Activities 06 042.02 .37 85 12
CASH FLOW FROM
         
INVESTING ACTIVITIES
Purchase of Biological
64,900.00 9,790.00 10,769.00 11,845.90 13,030.49
asset
Purchase of Equipment 97,630.00 0 0 0 0
Purchase of Machinery 59,117.00 0 0 0 0
Net Cash Flow from 221,647. 9, 10,769 11,845. 13,030.
Investing Activities 00 790.00 .00 90 49
CASH FLOW FROM
         
FINANCING ACTIVITIES
2,000,000. 2,000, 2,000,000 2,000,000. 2,000,000.
Investment from owner
00 000.00 .00 00 00
100, 100,000 100,000. 100,000.
Withdrawal
- 000.00 .00 00 00
Net Cash Flow from 2,000,000. 1,900, 1,900,000 1,900,000. 1,900,000.
Financing Activities 00 000.00 .00 00 00
2,813,390. 3,170, 3,525,479 4,249,223. 4,966,122.
Net of Cash Flow
06 252.02 .37 95 63

CASH AND CASH EQUIVALENT

Particular 2023 2024 2025 2026 2027
 s
Cash on 2,500,000.0 2,500,000.0 2,500,000.0 2,500,000.0 2,500,000.0
Hand 0 0 0 0 0
Petty Cash
10,000.00 10,000.00 10,000.00 10,000.00 10,000.00
Fund
2,510,000.0 2,510,000.0 2,510,000.0 2,510,000.0 2,510,000.0
Total
0 0 0 0 0

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

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

Usef
Particula
Cost ul 2023 2026 2027
rs
Life 2024 2025
15,990. 1,59
Freezer 10 1,599.0 1,599.0 1,599.0 1,599.0
00 9.00
0 0 0 0
Air
20,995. 2,09
condition 10 2,099.5 2,099.5 2,099.5 2,099.5
00 9.50
er 0 0 0 0
15,495. 1,54
CCTV 10 1,549.5 1,549.5 1,549.5 1,549.5
00 9.50
0 0 0 0
1
Fish hook 150 10
5.00 15.00 15.00 15.00 15.00
22,000. 2,20
Computer 10 2,200.0 2,200.0 2,200.0 2,200.0
00 0.00
0 0 0 0
9,450.0 94
Wall fan 10
0 5.00 945.00 945.00 945.00 945.00
Refrigerat 23,000. 2,30
10 2,300.0 2,300.0 2,300.0 2,300.0
or 00 0.00
0 0 0 0
10,70
TOTAL     10,708. 10,708. 10,708. 10,708.
8.00
00 00 00 00
 DEPRECIATION FOR FURNITURE AND FIXTURE
Useful
Particulars Cost 2023
Life 2024 2025 2026 2027
14,000. 933. 933. 933. 933. 933.
Dining Table 15
00 33 33 33 33 33
10,000. 666. 666. 666. 666. 666.
Dining Chair 15
00 67 67 67 67 67
2,000. 100. 100. 100. 100. 100.
Kitchen Shelf 20
00 00 00 00 00 00
1,040. 52. 52. 52. 52. 52.
Kitchen Sink 20
00 00 00 00 00 00
Kitchen
3,000. 150. 150. 150. 150. 150.
Storage 20
00 00 00 00 00 00
Cabinet
Preparation 7,903. 526. 526. 526. 526. 526.
15
Table 00 87 87 87 87 87
1,800. 90. 90. 90. 90. 90.
Desk 20
00 00 00 00 00 00
2,000. 100. 100. 100. 100. 100.
File Cabinet 20
00 00 00 00 00 00
Monoblock 370. 24. 24. 24. 24. 24.
15
chairs 00 67 67 67 67 67
14,050. 936. 936. 936. 936. 936.
Bench 15
00 67 67 67 67 67
2,800. 186. 186. 186. 186. 186.
Table 15
00 67 67 67 67 67
14,250. 3,766. 3,766. 3,766. 3,766. 3,766.
TOTAL  
00 88 88 88 88 88

FINANCIAL RATIO

2023 2024 2025 2026 2027

NET PROFIT AFTER TAX
4,000,864.09 5,304,329.37 5,937,838.83 7,202,962.87 8,464,704.59

AVERAGE NET INCOME

30,910,699.75
/ 5 YEARS

6,182,139.95
 6,182,139.95

6,182,139.95

10,044,357.50

10,044,357.50

CAPITAL REQUIREMENTS

A. RETURN ON EQUITY

Average Net Income

ROE=
Average Owne r ' sEquity

6,182,139.95
ROE=
❑

ROE=%

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

C. CASH PAYBACK PERIOD

Total Project Cost

Cash Payback Period=
Total Net Cash Flow

10 ,044 ,357.50
CBP=
❑

CBP= year

Interpretation:
Nouveau Hut had a total project cost of 10, 044,35750 and total cash inflow of. This
shows that in year the business will gain their investment back.

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.

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
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.

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

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.

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.
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.

Social Desirability

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

Other Benefits

 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.

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
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
 High cost structure Rising fixed costs
Tight profit margins Disruptive new competitors
Broad competitive set Consumers becoming more price sensitive
Dynamic competitive landscape Losing key/valuable customers
Many emerging new entrants Declining economic conditions
Many substitute competitive products Poor ratings on review websites
Low brand awareness Home delivery competitors
Weak brand equity Competitors introducing better/improved products
Strong existing competitors Competitors providing more “value add”

CHAPTER 8
FINDINGS, CONCLUSIONS AND RECOMMENDATION

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 15-59 years old 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:
1. To be able for the proposed business to exist for continuous years, the proponents set
marketing strategies in pricing and promotion.
2. Tools and equipment’s together with the supplies that will be chosen will surely last for a
long period of operation.
3. The livestock and farming helps the restaurant to lessen the future raw materials cost. It
will just need a proper maintenance, foods and vitamins.
4. Salary rate is not much expensive since the location is provincial rate.
5. Partnership doesn’t use much money for lot, water, and materials due to own resources.
6. Unique dishes with low price is a great technique to start the resto with.
7. 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.

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.