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La Consolacion College Tanauan

Chapter 1

INTRODUCTION

The proposed feasibility, Lomi King, is a noodle restaurant that offers a wide
selection of noodle ingredients that aimed to fit every customer’s lomi preference. This
food outlet is conceptualized to provide venue for the guests to feel the fun and adventure
of lomi dining. Lomi King is an establishment where almost everyone enjoys eating lomi
and other noodle delicacies that are purposely made by the customer themselves, in which
personally picked on the chef’s pre-made noodle choices or customize it through picked
arrays of ingredients for toppings which made available at the serving counter.

Lomi is a real common word among people whenever they think for fast but
delectable snack. Sometimes, when people go out to eat, they don’t want to be challenged
instead, they want to taste of the familiar, than the taste of a lomi.

Lomi King was made to give new perspective to the customer. And there is lot of
lomi houses in the area that has many regular customer. But still there is pile of costumer
who want to taste new kind of lomi. And also the innovative way of serving and eating
lomi is considered. The preference of the lomi that would function among these
innovations are: 1. Do it yourself concept, 2. new and noodle topping preference and 3.
The new service concepts like pre-served recipes and option for preparation.

Eating lomi is a delightful activity. Lomi King is an interesting as any other lomi
establishment importantly, lomi itself is popular because it is good. The business does
the job of serving the customers when they want to be served. People are grateful to the
lomi.
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Statement of the Problem

This study upholds the stability and feasibility of Lomi King through the statements
that are stated below:

A. Marketing Aspect
1. Who are the target market of Lomi King?
2. Who are the major and minor competitors?
3.How will Lomi King be advertised to attract customers?
B. Technical Aspect
1. What are improved and services products of the proposed project?
2. Where will the restaurant be located?
3. What are the facilities are to be used in the Lomi King?
C. Management Study
1. What would be the type of business organization?
2. Who are the staffs of the restaurant and what are their duties and responsibilities?
3. What are the qualifications of the employees?
4. What are the benefits of the staffs?
D. Financial Feasibility
1. How much will be the capital requirement for the project?
2. How much is the operational cost?
3. What is the financial projective of the business for the next five years?
E. Socio – Economic Aspect
1. What will be the contribution of the establishment in the society?
2. What are the benefits of the workers of this restaurant?
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Objectives of the Study

The proposed project aimed the following:

A. Marketing Aspect
1. To be able to determine the target market of LOMI KING;
2. To be able to identify the major and minor competitors; and
3. To be able to know advertisement in attracting consumers.
B. Technical Aspect
1. To be able to classify the improved services and improved products of proposal
2. To be able to locate the area of the proposed restaurant; and
3. To be able to determine the facilities to be used by the LOMI KING.
C. Management Study
1. To be able to classify the organizational structure of the business;
2. To be able to determine the staff of the restaurant together with their
responsibilities and duties;
3. To be able to identify the qualifications of the employee; and
4. To be able to know the benefits of the staff.
D. Financial Feasibility
1. To be able to know is the capital requirements of the project;
2. To be able to identify the cost of operational; and
3. To be able to know the financial projective of the business for the next five years.
E. Socio-Economic Aspect
1. To be able to know the contribution of the firm to the society;
2. To be able to identify the benefits to will be given to the staffs of the
establishment.
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Significance of the Study

The results of the study may be considered significant to the following sectors:

Filipino Restaurant Owners. This gives additional ideas product on varied and
how to infuse innovation in the traditional food and incorporate dishes from
different countries.
Consumers. This study provided the consumers’ food product that will surely
meet their standards and budget.
Entrepreneurs. This study serve as motivation to come up with new food product
and food business as a good foundation of development in the restaurant.
Suppliers. This study provides an additional income and new prospective
consumers.
Government. This study provide additional source of funds through taxes and
create jobs opportunities in community.
Future Researchers. This study will serve as a guide, reference and inspiration
for the students who will conduct a feasibility study in the future.

Scope & Limitation of the Study

The study covered all aspects of producing Lomi King. It is to identify the potential
market, the production process, resources and equipments needed in the production.
Moreover, the study consisted of some projections regarding the budget and workers for
the initial production. The researchers selected 300 respondents from the people residing
in Agojo Lifestyle Strip. Sto. Tomas Batangas.
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Definition of Terms

In order to obtain better comprehension of this feasibility study, the researchers

define the following terms:

Assembling. This refers to the act of connecting together the parts of something.

Mice en place. This refers to a French culinary phrase which means “putting in
place” or “everything it’s in place”. It refers to the set up required before cooKing and is
often used in professional kitchens to refer to organizing and arranging the ingredients
(cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and
other components) that a cook will require for the menu items that are expected to be
prepared during a shift.

Target Market. These refer to a group of customers that the business has decided
to aim its marketing efforts and ultimately its merchandise.

Research Methodology

The researchers used the self-survey questionnaire to gather data needed for this
study. The pertinent questions served as the basis of the demand and supply of the
product. The questionnaire is composed of questions which were developed to determine
the demand of the product. It involved questions with regards to the respondent’s taste
and preferences related to the product. The questions helped the researchers to determine
whether the target market is willing to spend their money to buy the proposed product.

A total of 300 survey questionnaires were distributed to the selected people in Sto.
Tomas Batangas, Agojo Lifestyle Strip.
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Review of Related Literature

According to Wow batangas, the Batangas food trip will not be complete without
the very own Batangas lomi. Since 1980’s, lomi houses mushroomed along the roads and
towns of the province. Precisely, all the towns and cities in Batangas have numerous lomi
houses where local folks seemed so into.

The famous lomi businesses are Lomi King with several branches all located in Lipa
City Batangas, The Three Kids Lomi House, Benok’s, Rose’s, Panciteria, and so on.
There is also one lomi house in Pangao Batangas, a quite popular among Batanguenos,
The special lomi has meaty toppings like crunchy chicharon. In relation to the business,
Do – It - Yourself Lomi King gives its own very unique lomi. In almost 37 years of lomi
here in Batangas, Lomi King created a new version of creating an exact taste for the
costumers.
The Culinary Historians of New York gathered on Manhattan’s Upper East Side to
discuss the political and economic underpinnings of ramen-noodle soup. “Next month’s
meeting is called Dethroning the Deceitful Pork Chop, ” a member named Linda Pelaccio
reminded the audience of about fifty students, foodies, and septuagenarians from the
podium. “But now, Professor George Solt!”
Looking for authentic Batangas Lomi? Lomi King is the top choice. Lipa being
dubbed to be Batangas' best in Lomi, Lomi King certainly carries the torch. Lomi King's
lomi can be described in one word. Simple. No fancy veggies and seasonings. What you'll
get is that signature hot thick, hearty broth bathing the noodles. It's a complete dish on its
own with pork cracklings, pork liver and sliced pork. To complete the ensemble, the noodle
is topped with raw onions and condiment it with chilisoymansi (chili, soy sauce,
calamansi). If you happen to stop by in Lipa, Batangas be sure to stop by Lomi King, to
complete your Batangas food trip. (Sophie Brickman, 2014)
Entrepreneurs enter food service industry because it has a good potential for good
profit knowingly it is booming nowadays. Especially, the type of food industry that most
likely offers quick service (Wolf, ex al., 2013), great brand of product (Lubetzky, 2015)
and innovated physical environment (Carlback, 2013). According to (Leo Sun, 2012),
starting a restaurant business requires scrupulous planning, intense micro-management
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and a heavy initial investment, but if successful, it can blossom into a rewarding and long-
lasting business. Many restaurants have lasted for decades, and some for centuries. For a
business to be completely successful, innovation must be considered wherein it challenges
you to be unique (Lucio, 2013) and serves as your competitive edge (Gregorio, 2012).
Gregor Sy (2012), It is a significant part of urban food consumption for millions of
low and middle income consumers in urban areas on a daily basis. It is inexpensive,
accessible and provides somewhat nutritious and balanced meal, if consumed properly.

History of Lomi in Lipa City

In 1968, To Kim Eng, a Chinese who came to live in Lipa City, became so fond of
cooKing lomi for his mahjong player friends. His lomi tasted so good that he became
known for it. With his wife Natalia, they put up Lipa City Panciteria located in A. Mabini
Street which was the first ever lomi house in the city. Tender noodles, kikiam and
meatball toppings made Kim Eng’s lomi so enticing that Lipenos fell in love with his
dish. Kim Eng is generous and kind with his cooKing techniques. In fact, he shared his
way of cooKing lomi to other people who eventually established their own lomi houses
around the city. Fifteen years later, Kim Eng’s family had another Lipa City Panciteria in
Kap. Simeon Luz Street that housed their Super Lomi, Super Chami, and Toasted Canton
among their other noodle dishes. Their children Shirley, Gary, Jonathan, Grace, and
Minnie- helped in running their business. Gary is the one who put up Lomi King in Brgy.
Maraw. Relative to the study, Lomi King is the first lomi house in Tanauan City that will
be known for the taste and new way of creating a lomi.

Lipa's 'Lomi Queen' Millionaire

Natalia is the woman behind the success of Lipa City Panciteria, a three-decade
old noodle house in Batangas known for its “lomi.” Not being able to read and write she
pursued her dream of providing a better life for her children. She grew up in Cagayan
Valley with six siblings, and was forced to sell food at an early age to help support her
younger brothers and sisters in school, she would help her mother to cook at home and
sell the finished products during vacation. As early as then, she dreamt of having her own
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restaurant someday. Finally her dreams were put into reality when she married her
husband, To Kim Eng, who was fond of playing mahjong. Opportunity came when during
one of the mahjong sessions, her husband cooked lomi to serve their guests. The authentic
lomi recipe became a favorite in the neighborhood, and it didn’t take long for the couple
to put up the first lomi house in Lipa. “Hindi ako nagsusulat, hindi din ako nagbabasa.
Nagsisisi nga ako na hindi ako makapag aral, lahat ng mga kapatid ko nakapag- aral’’
as Ms. Natalia To told the abs-cbn “may puhunan” segment. In relation, as an educated
people we can give the best effort to in the business. We also dreamed to have a successful
restaurant someday.

Lipa City Panciteria

From just one table, To and her husband’s food business grew. When To’s husband
passed away, she continued to run the business, from the buying of ingredients to the
cooKing. Nagtagumpay ako sa sipag ko. Kung hindi ako masipag eh di wala din. May
mga iba kahit may kaya gusto lang ako kumain at mag-utos. Ako hindi, talagang nag-
tiyaga ako, she said. To’s children are now helping in the business, which spawned
another noodles house, Lomi King, in Lipa.

Lomi special by Lomi King

Lomi King is probably the most popular noodle restaurant in Lipa City. While
their specialty has always been pancit lomi, they also serve a wide variety of noodle
dishes. On my last batangas tour with my friends from Manila, we spent one night in
Lipa and this was where we had dinner. Don’t be fooled by the prices Yes, they’re
unbelievably cheap (average price of a dish is P69) but the serving is humongous! If
you’re thinKing of maKing it just a side dish, then better find someone to share it with.
In relation, Lomi King will probably become popular not only in Tanauan but also in
near city or municipalities. The prices of the lomi are based on the toppings that the
costumer will choose.
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Chapter 2

MARKETING ASPECT

This chapter is one of the most important chapters of the feasibility study because it
determined the extent of the goods and services to be generated by the project and
designed the appropriate marketing strategies and plans to help ensure that the project’s
output will be reached and be accepted by the target customers. Marketing is a form of
communication between you and your customers with the goal of selling your product or
service to them. Communicating the value of your product or service is a key aspect
of marketing. Developing a marketing plan is an important way to begin forming this
strategy for reaching customers and to encourage to buy the researcher’s product.

General Description of the Market

The business plan location will be at Agojo Lifestyle Strip Sto Tomas Batangas.
The place is very accessible to many customers passing by the place. Lomi King is a
lomi house that gives the customers the high level of satisfaction of the products and
services. Besides, it will also feature unique flavors of burgers inspired by healthy
ingredients and toppings to provide nutrients for the customers’ better lifestyle. The said
lomi house will be located near establishments like schools, hospitals, and municipal hall:
It will be an advantage for the business to gain more customers and earn higher income.

POTENTIAL CUSTOMER

Students. One of the possible target markets of the business are the students from
senior high school to college departments. Every student needs a break after a tiring
schoolwork. They also need a place where they can suffice their body’s needs. One of
the major needs of an individual is food which can also be a way to relax and to forget
all the tiring works.

Workers. They are the people who work and are capable of obtaining their own
source of money through their income. Workers are also one of the business target
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market. They come from different organization and companies. They have different
status in social and economic life and have their own unique traits and skills and talent.

Residents. They are the people who live in within the vicinity or near the
establishment of the proposed business. The possible target market here are the families
who have a tradition of having a reunion or celebrating an occasion or simply spend time
with their families in food businesses. These people are the residence of different
barangays San Roque and San Miguel Sto. Tomas Batangas.

Passengers. They are passengers and local tourists bound to Manila and to Turbina
-Lipa - Batangas Routes.

Target Market

8%
15% Students
40% Workers
Residence
Passenger
37%

Figure 2a. Target Market

Figure 2a shows the groups of respondents. Based on the distributed 300
questionnaires, 40% are students from the schools nearby of the establishment, 37% are
workers who are going to work or going home, 15% is included in the residence of Sto.
Tomas Proper and near barangays and 8% is passengers from other city that passes by.
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Survey Results
Survey result of the target market analyzed the respondents’ profile and data. It
described the different section that the business is going to target and also the demand
and supply analysis. The following tables are based from the results of the conducted
survey from the target market
Table 2a. Age of the Respondents
Age Number of Respondents Percentage
15-20 150 50%
21-40 135 45%
41 and above 15 5%

The Table 2a showed the age of the total number of respondents. Out of 300
respondents, 50% is aged 15-20 years old, 45% age from 21-30 years old, 7% are included
in the range of 31-40 years old, and 41-and above has the least percentage that has 5%. It
can be seen in the result that the target market of the proposed business are teenagers and
matured people.

Table 2b. Gender of the Respondents

Gender Number of Respondents Percentage
Male 184 61%
Female 116 39%

The Table 2b shows the gender of the total number of respondents. Out of 300
who answered the questionnaire, 61% is male and the remaining 39% is female. It can
be determined that the eateries are mostly visited by men.

Table 2c. Preferability of eating in an eatery

ANSWER Number of Respondents Percentage
Yes 300 100%
No 0 0
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The Table 2c revealed that out of 300 respondents, 300 or 100% of the respondents
desire to eat in an eatery. It revealed that all the respondents go and eat in eateries.

Table2d. Type of Restaurant

Types Number of respondents Percentage
Lomi house 105 35%
Silogan 100 33%
Isawan 64 21%
Lutong bahay 31 10%
Total 300 100%

The Table 2d showed the type of restaurants the respondents dine: out of 300
respondents 35% goes to lomi house, 33% prefers to a silogan, 21% is in hallicized eatery
and only 10% goes in Lutong bahay. It determines that the most respondents go into a
fast food restaurant.

Table2e. Frequency of the visit of respondents in a restaurant

Frequency Number of Respondents Percentage
1-3 87 29%
4-6 136 45%
7-9 52 17%
10-above 25 8%

The Table 2e showed the times in a month the respondents dine in an eatery. Out
of 300 respondents 87 answered 1-3 times a month, 136 answered 4-6 a month, answered
7-9 times in a month and lastly 25 is the least respondents who usually dine 10-above times
a month. The table showed that respondents usually dine in a restaurant 4-6 times a month.
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Table2f. Type of Dish Offered
Dished offered Number of Respondents Percentage
Chicken 83 28%
Beef 53 18%
Pork 60 20%
Noodles 71 23%
Vegetable 33 11%

The Table 2f showed the type of dishes offered in the eatery. Out of 300
respondents, 83 answered chicken dish, 53 liked beef dish, 60 answered pork dish, 71
answered noodle dish and the least is 33 who likes vegetable. It determines that most of
the respondents like chicken dishes.

Table2g. (Usual Spending) amount spend by the respondents in eating in

restaurant
Amount of eating in a Number of respondents Percentage
restaurant
Less-60.00 95 32%
61.00-100.00 105 35%
100.00-150.00 80 27%
151.00 above 20 7%

The Table 2g showed how much the respondents usually spend. Out of 300
respondent, 95 answered that respondents spend less than P60, 105 answered 61-100, 80
answered 101.00-150.00 and only 20 answered that they can spend 151 above. It
determines that 35% of the respondents can spend 101.00-150.00 eating in the restaurant.
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Table2h. Preferred Time
Time Number of respondents Percentage
Breakfast 48 16%
Lunch 171 57%
Dinner 81 27%

The Table 2h displayed shows the time of the respondents prefer to visit eatery. Out
of 300 respondents, 171 prefer to eat during at lunch, 81 prefers dinner and only 48
prefers to visit eatery during breakfast. It showed that 57% of the respondents usually
visit eatery at lunch.

Table 2i. Favor to Dine

Considered dining Number of respondents Percentage
YES 300 100%
NO 0 0%
The Table 2i unfolded the preferablity of the respondents to go to a Do-It-yourself
Lomi. Out of 300 respondents, all of them considered YES in visiting. It tailed that 100%
of the respondents want to dine in a lomi house.

Table 2j. Desirability to choose their own toppings

Number of respondents Percentage
Yes 275 92%
No 25 8%

The Table 2j displayed the desirability of the respondents to choose their own
toppings. Out of 300 respondents, 275 or the 92% of them wants to choose their own
toppings while 25 or 8% disliked it. It prevailed that the majority of the respondents want
to choose their toppings.
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Table 2k. Possible Toppings of lomi for their lomi
Main Toppings Number of respondents Percentage
Shang-hai 24 8%
Sisig 67 22%
Cordon bleu 24 17%
Meatballs 34 11%
Adobo 27 9%
Chicharon 50 6%
Liver 14 5%
Vegetable 14 5%
Liempo 43 14%
Egg 10 3%

The Table 2k showed the list of toppings that the respondents want. Out of 300
respondents, 24 of them likes shang-hai and cordon blue, 67 likes sisig, 17 likes fish ball,
34 likes meat balls, 27 likes aodobo, 50 likes chicharon, 14 likes liver also 14 likes
vegetable, 43 likes liempo and 10 likes egg. It determined that sisig, chicharon and
liempo got the highest ratings that people likes to put in their toppings.
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Table 2l. Preferred Drinks
Beverages Number of respondents Percentage

Juice:

Orange 112 37%

Mango 85 28%
Dalandan 103 34%
Coffee
Hot 163 54%
Cold 137 46%

Shake:

Chocolate 119 40%

Strawberry 87 29%
Taro 94 31%

Softdrinks:

Pepsi 67 22%
Coke 83 28%
Sprite 45 15%
Royal 55 18%
Mountain dew 50 17%

The Table 2l showed the preferred drinks of the respondents to be served while
eating lomi namely: juice, coffee, shake, and Soft drinks. Orange juice got the highest
with 37%, hot coffee with 54%, chocolate shake with 40% and coke with 28%.
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Table 2m. Number of dish
Items Number of respondents Percentage
One dish 67 22%
Two items 143 48%
Three or 90 30%
more

The Table 2m showed the number of dishes that the respondents may order the
restaurant. Out of 300, 67 buys 1 dish, 143 can buy 2 dishes and 90 can buy 3 or more
dishes. It show that 48% of the respondents buys 2 dishes.

Table 2n. Payment

Items Number of Percentage
respondents
Below 70 90 30%
71-100 114 38%
101-130 96 32%

The Table 2n showed the money that the respondents are willing to pay in a DIY
lomi. Out of 300 respondents, 90 of them wanted to pay below 70, 114 was willing to
pay for P 71- 100 and P96 was willing to pay for P101-131. It determined that 38% of
them was willing to highest percentage.

Supply and Demand Analysis

Before you ever making a dish for a customer, one should spend a lot of time
figuring out every detail of the dish and the restaurant itself. A strong factor that could
either give the business a boost or a fall back is the location. With a restaurant, location
is everything. It need a spot that draws crowds, is accessible, has a potential for growth
and of course it should fit in the budget. On any location it might take place; there will
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always be competitors that could take the potential customers to their own, so in order to
overcome these possible drawbacks in the area we need to deal with the supply and
demand analysis.

In the restaurant industry, supply merely refers to the number of restaurants

in the particular market, whether it pertains to national, regional or local. The more food
establishments gather in the given place the greater the competition. One must avoid
markets with an oversupply of restaurants because if there is too much supply it will
cause the prices to drive down and thus could be a variable to growth. In relation, the
demand is driven by restaurant patrons who provide sales. An oversupply will happen if
the number of restaurants overcomes the demand of the customers.

Nature of Competitors

Table 2o. Nature of Competitors

Major Competitors Strengths Weaknesses
 BeeGees lomi Parking space,
house is location and
famous in the ambiance.
Lipa city,
because of its
good taste that
will surely
satisfy ones
cravings.
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 Girlies lomi Ambiance,
house has
enough man
power, they
have many
staff and they
can serve the
customers well.
 G2b lomi Consistency of the
house is taste of their lomi
overloaded and not being
with toppings complimented by
that will surely the toppings.
suffice you.

 Famous and Dirty

they are surroundings
trending in and over
social media, pricing of their
and many product.
people are
coming from
other cities
just to try the
lomi. Parking
space.
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 Beautiful Inconsistent,
place and limited space
ambiance. and slow
Color of their service.
noodles and
aroma of its
broth.

Proposed Marketing Plan & Strategies

ADVERTISING STRATEGIES

The business has the following advertising strategies to attract customers.

1. Flyers
The brochure will be given to the target customers roaming the streets in the area
of the establishment and other surrounding areas. This strategy will attract customers and
give them curiosity of the idea behind the products. It can also be modified to promote
the seasonal sales of the restaurant. Each brochure cost P5.00 and will be produce 500
copies will be produce the total cost will be P2, 500.This strategy allows the customers
to know the products and the prices in the business Lomi King.
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Figure 2b. Brochure

2. Tarpaulin

Additionally, the tarpaulins is as a great advertisement for the business. A

great number of the prospect customers will notice the food establishment which in turn
can help spread the name more. It will be posted in places that would lead to the
restaurant. Each tarpaulin costs P180, 15pieces will be printed. The size will be 3m by
4m. The total cost will be P2, 700.

Figure 2c. Tarpaulin

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Area of Dispersion of the Proposed Target Market

In the start of the business, Lomi King will experience few of customers and
clients. Lomi King, as a relatively new restaurant, promotes product to the people in the
vicinity. It can be advertise in different ways by posting tarpaulins in different locations
and having access in different social media accountants where people will be interested
in the featured products. The customers of Lomi King will come from schools, residency
and workers.

St. Tomas
Academy SCHOOL Polytechnic
(STA) University of
the
Philippines
(PUP)
Mother
Barbara
Micarelli
(MBMS)

Workers Residents
LOMI KING

St. Poblacio Municip

Cabrini
NDN ality of
n I, II, III
Medical Grand Sto
and IV
Hospita Hotel Tomas
l

Sto Tomas
Public
Market
Figure 2d. Area of Dispertion
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Channel of distribution

A. Delivery

Producers

Lomi King

Consumers

Figure 2e. Distribution Channel for Delivery

This is the distribution of Lomi King for Delivery; The Business will find
credible staff that will deliver the customer’s order.

B. Delivering

Producers

Agents LOMI KING Able Agents

Consumers

Figure 2f. Distribution Channel for Delivering

This is the distribution channel of Lomi King. The business will find trusted
dealers to supply the raw materials that Lomi King needs. Dealers will provide the
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business needs and eventually, the materials will be processed and turned into dishes
which will be sold for the customers’ satisfaction.

Mode of Transportation

Students, Professionals, People around the vicinity

Private vehicles
Public Vehicles
WalKing or using
Cars, vans,
Jeepneys and Tricycles bicycle
motorcycles

Main road Lomi King Main road

from Lipa to Agojo from
Sto Tomas Lifestyle Strip Tanauan to
(21.7) Sto Tomas Sto Tomas
(4.5km)

Main road
from
Talisay to
Sto Tomas
(18.9km)

Figure 2g. Modes of Transportation

Lomi King can guarantee the customers with accessible place due to the
development of transportation status.

Since some of the people are far from the city and like to eat delicious food, Lomi
King will provide their needs. The distance from Tanauan to Sto Tomas is approximately
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4.5 km that costs P8.00 fare with 7 minute-travel time using public transportation. The
distance from Lipa City to Sto tomas is approximately 21.7 km that costs P25.00 with 29
minute-travel time using public utility vehicles. While from Talisay to Sto tomas Proper,
it is approximately 18.9km which costs P40.00 with 37 minute travel time using public
transportation.

Pricing

Products are created and produced to be marketed at a particular price that the
business will gain a desirable profit. Pricing will be based on the cost of the ingredients.
The direct labor cost is the primary factor. The size and amount of the product are another
factor- all of these aspects should be considered in pricing. All sales will be on cash basis
to certify the profitability and availability of the funds at present and for the future
expenses and consumption of the business service.
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Selling Organization

DINE IN

Upon entering Lomi King, our crew member will welcome the customer

The customer will asked whether the customers want to create their own Lomi or you
want to order ready-made ones.

A checklist will be given for the

ingredients if Choose from ready-made Lomi
They want to have in their own Lomi.

Upon approaching the counter, customer will choose added orders (side dish,
beverage, the customers etc.)
And present either the checklist or the preferred ready-made Lomi.

Pay the total amount and wait for the receipt and order number

Customer will be assisted to their desired tables

Sit back and relax while waiting for the order that wouldn’t last long.
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TAKE OUT

Upon entering Lomi King, our crew member will welcome the customer

The customer will asked whether they want to create their own Lomi or you want to
order ready-made ones.

A checklist will be given for the

ingredients Choose from ready-made Lomi

They want to have in their own Lomi.

Upon approaching the counter, customer will choose added orders (side dish,
beverage, etc.)
And present either the checklist or the preferred ready-made Lomi.

Pay the total amount and wait for the receipt and order number

Customer will be assisted to take out order area

Sit back and relax while waiting for the order that wouldn’t last long. Ask receive the
payments
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La Consolacion College Tanauan

DELIVERY

Take the phone-called order.

Get the address

Prepare the order

Pack the order and deliver

Figure 2h. Selling Services

Lomi King will offer those services: Dine in, Takeout and Delivery. Hiring the
employees in the proposed business must be taken critically. Employees to be hired be
hired must have pleasing personalities; must be well trained and must have the ability to
manage their time properly. Shifting will be considered so that the employees can have
the break time at the same time providing the services needed for the job.

One counter will be available in the restaurant- the main counter. The proposed
project gives the customer’s privilege to choose whether they want to have prepared lomi
by the cook or their own selection of ingredients of their lomi. there are people who don’t
like to have some ingredients and in most cases they have no other choice but to have it,
this is the reason in putting up the DIY Lomi King Creating their own lomi can also be
an interesting thing to do, especially for those young customers who have a passion for
designing and cooking. By combining all of these good services and ideas, the proposed
business will surely make a way to the customer’s heart which will eventually lead the
business to attain excellence and success.
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La Consolacion College Tanauan
SWOT Analysis

STRENGTHS WEAKNESSES

 Experienced and skilled owner  Limited area for expansion

 Accessibility of the place  Financial requirements and other
 Availability of work force expenses expected to increase
 Accessibility of the supplies  Seasonality of Ingredients
 Uniqueness of the business availability
format  Price Confusion
 Good location
 Good management services
 Wide menu choice
 Free Wi-Fi Connection
 Is the only Lomi Restaurant in
Agojo Lifestyle Strip in
Sto Tomas.
 Well-ventilated place and it has
relaxing ambiance.
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La Consolacion College Tanauan

OPPORTUNITIES THREATS

 Strategic location – in front of  Growing number of competitors

big establishments  Unpredictable climate
 Increasing Patronage of the  Seasonality of ingredients
customers in the product availability
considering noodles such as  Consumers look for a healthier
lomi, pancit, bihon are the lifestyle
common Batanguenos food not  Rising prices of ingredients and
only for snacks but also served in products
various occasions.  There are many have new and
 Continuous Products and Service creative product that can attract
Expansion more customers.
 Faster market growth  Price wars with the business
 Customers Loyalty competitors

Figure 2i. SWOT analysis