Business Plan of

Gregorio’s Angels
Mini Resto House
A business plan submitted in partial fulfillment of the requirements or
the course entrepreneurship

Calinog National Comprehensive High School

By
Benjamen Quimba 12-chevrolet

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 I. INTRODUCTION
Gregorio’s Angels Mini Resto House
 The purpose of this business plan is to obtained debt-based capital and to secure
private equity finding. The total amount of capital is ₱400,000.00.

 The Business
Fast-food is a type of mass-produced food designed for commercial resale and with
a strong priority placed on “speed of service” versus other relevant factors involved in
culinary science. Fast food was originally created as a commercial strategy to
accommodate the larger numbers of busy commuters, travelers and wage workers who
often did not have the time to sit down at a public house or dinner and wait for their meal.
By making speed of service the priority, this ensured that customers with strictly limited
time (a commuter stopping to procure dinner to bring home to their family, for example, or
an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food
to be cooked on-the-spot (as is expected from a traditional “sit down” restaurant). For
those with no time to spare, fast food became a multibillion-dollar industry. Although a vast
variety of food can be “cooked fast”, “fast food” is a commercial term limited to food sold
in a restaurant and served to the customer in a packaged form for take-out/take-away.
One contributing factor receiving increasing attention from the government and
researchers is the impact of the food environment with particular concern around the large
numbers of fast-food outlets. Entering into this kind of business is not easy, this industry is
highly competitive. In order to surpass this kind of problem, our business environment is
suitable for our business target.
This restaurant business plans will show how Gregorio’s Angels Mini Resto House
meets the needs of the costumers not only in services but of course in products. We will
build new ideas that will become the new spot in Janiuay.

II. PROJECT SUMMARY

a. Name of the Firm

Gregorio’s Angels Mini Resto House

b. Business Location
Armada St. Janiuay, Iloilo beside the 7/11

c. Brief description of business

Gregorio’s Angels is a vegetarian mini restaurant located at Armada St.
Janiuay, Iloilo. It offers different variety of vegetable dishes and desserts as the
major selling point. The restaurant can describe as quick-service restaurant

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 where customers can choose fresh vegetables from our small vegetable stall.
Gregorio’s Angels will bring a new concept of healthy living that can encourage
not just body conscious people but also teenagers or students and become the
first new trending spot in town. By building this new concept in the restaurant
industry, Gregorio’s Angels desires to be the first mini restaurant house that can
offer healthy, fresh and affordable dishes and desserts to Janiuaynons as well as
neighboring municipalities and place. Gregorio’s Angels will recommend their top
products and service to their valued customers and to those people who loves
vegetables. We will also gain a competitive advantage in take- out and dine in
orders.

III. MANAGEMENT & PERSONNEL COMPONENTS

Benjamen Quimba

Owner

Shane A. Umadhay

Manager

Eunice G. Poblacion Cyl Divine B. Alave Neslyn Mae U. Kaye Corene A.

Almirante Manejero
Cashier Staff
Staff Staff

Gregorio’s Angels Mini Resto House will gradually hire trusted people in the first few years
of the operation. As the business grows, the new employees will be trained and supervised by
the original employees, owner, manager of the resto house. We highly believe that the
success of one business is through the dedication and hard-work of the employees.
Gregorio’s Angels intends to promote reward the best employee. By this, we will be able to
have a more productive employees and reward them accordingly. From that point we increase
the responsibility of our employees and hire new people. Therefore, these people will be the
key on expansion as we open new branches in some places.

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IV. MARKETING STUDIES
a. MARKET PROFILE
The Gregorio’s Angels Mini House focuses on customers who are
vegetable lover especially to those health conscious. Since many people
love to eat, Janiuay is the one place you prefer to visit in affordable resto
than going to other places cities. Almost everyone in the municipality is
fan of eating fast food. This are some of our target recipients:

 Students
 Healthy Living Persons
 Families

b. DEMAND ANALYSIS
1. Projected consumption in the first year of operation, then five
years & ten-year operation
 Gregorio’s Angels aims to earn a thousand in 2023. With the help
of modern technologies, it is expected to increase by 5% from
2023 – 2028. After 10 years from 2023, it is expected in 2038 to
increase by 10% from 2028.

Year Earnings
2023 500,600

2028 826,000

2038 1,900,150

2. Major segment users of the product & their location

 Our major segment users are those people who is fan of eating in
resto but health conscious. We don’t have specific location because
it is open to anyone or customers who prefer to eat and taste
vegetable dishes during their free time.

 TARGET MARKET
Janiuay has a huge population, therefore there is a large possibility in the
market. The Gregorio’s Angels Mini House has four target groups:
1. Business Owners & Businessman – there are more people
work in Janiuay, most of them are retailer clerks, managers, factory

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 employees, staffs, laborers and professionals. This set of people
are mainly white-collar workers. They are the one behind the
success and productive of the establishment. Fast, accurate service
workers.
2. Local Citizens & Workers – these are set of people who are
vegetarian. They love to eat fresh, healthy and affordable dishes.
Like family, friends, and people who prefer to eat nutritious foods.
Take-out will be attractively boxed and given equal priority to sit-
down services.
3. Tourists – these are people who love to discover different places
as well as different foods in the locality. Menus will be distributed
to the local lodging establishment to promote the mini resto house.
4. Other – students and people who has healthy living. They can visit
Gregorio’s Angels Mini Resto House during their free time or any
occasions.

c. Supply Analysis
The Gregorio’s Angels is reliant in their local suppliers such as:
 Cola Green Highland Vegetable Trading
 T&V Vegetable Dealer
 Marvielou Fresh Vegetables
 Maveco Enterprises
 Auslonggo Corporation

Supplier Producer

Raw
Consumer
Materials Gregorio's
Angels
Mini Resto
House

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 d. Competitive Analysis

 Since Gregorio’s Angels Mini Resto House is new in the market, there is no doubt
that we need to compete to establishments which is similar to our business.
1. Selling Price
 The selling price of dishes in Gregorio’s Angels is very affordable to all customers
who wants to try our product. It is less expensive than other resto house.

2. Competitions
 Meat Dishes – this is one of the competitors because some people prefer to eat
meat dishes because it is more flavorful than vegetables dishes.

3. Distribution & Cost of Transportation

 There is no cost of transportation for the distributions of our product. Our product
will sell directly to the customers.

4. Channel of Product Distribution

 Since our business is a small restaurant that offers vegetarian food, we can
distribute our product through direct selling our customers without traders involved.

5. General Competitive Distributions

 The Gregorio’s Angels Mini Resto House will have distributed their product through
direct selling and take- outs where customers can come and pick-up their orders and
dine-in at the restaurant. We also offer reservation through social media bookings
(such as direct messages/chats) & telephone bookings.
e. Program Analysis of Market Analysis
1. Geographic Segmentation Strategy
 Gregorio’s Angels mini resto house will be located near Janiuay town plaza that is
intended for our target market’s easy access.
2. Psychographic Segmentation Strategy
 Gregorio’s Angels mini resto house promotes quality products that our ensured to be
from farm to table.
3. Demographic Segmentation Strategy
 This business will be available at all ages and at all gender. It includes people who
are health conscious, they prefer to eat vegetable dishes such as Caesar salad that
can help them to maintain their body figures.
4. Pricing Strategy
 Gregorio’s Angels offers an affordable meal and desserts that suite in your taste and
budget.

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 5. Channel of Distribution
 The promotion and advertising that Gregorio’s Angels Mini Resto House are going to
use is consisted by both social media and local advertising (tarpaulin, flyers & etc.)
6. Promotion & Advertising
 The Gregorio’s Angels is planning to use flyers and tarpaulins to local customers to
promote their products. Tarpaulins and flyers will be used to advertise sales
promotion that will help bring in the customers.

V. PRODUCTION
a. Production Specification
 Gregorio’s Angels offers high – quality of service and product. It has a very
unique dishes that is new to the eyes and taste of our customers.
b. Power Supply and Utilities
 The supply of water will be from Water District of Janiuay while the supply of
electricity will be from Iloilo Electric Cooperative, Inc. (ILECO II).

VI. FINANCIAL STUDIES

START-UP REQUIREMENTS

Start-up Expenses

Legal 2,500

Rent 4,000

Utilities 3,000

TOTAL START-UP EXPENSES 9,500

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Start-up Assets

Cash Required 60,500

Start-up Inventory 200,000

Long-term Assets 5,500

TOTAL ASSETS 266,000

Total Requirements 150,000

START-UP FUNDING

Start-up Expenses to Fund 7,000

Start-up Assets to Fund 170,000

TOTAL PROJECT COST 177,000

Liabilities and Capital

Liabilities

Long-term Liabilities 0

Other Current Liabilities (interest-free) 0

TOTAL LIABILITIES 0

Capital 300,000

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 Friends and Family Investment 100,000

TOTAL PLANNED INVESTMENT 400,000

Loss at Start-up (Start-up Expenses) (5,000)

TOTAL CAPITAL 400,000

TOTAL CAPITAL AND LIABILITIES 395,000

TOTAL CAPITAL INVESTMENT REQUIRED 400,000

The following chart and table display the projected cash flow.

PRO FORMA CASH FLOW

YEAR 1 YEAR 2 YEAR 3

Cash Received

Cash from Operations

Cash Sales 500,040 600,550 875,000

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 SUBTOTAL CASH FROM 500,040 600,550 875,000
OPERATIONS

Expenditures Year 1 Year 2 Year 3

Expenditures from Operations

Cash Spending

Bill Payments 66,600 70,543 73,987

SUBTOTAL SPENT ON OPERATIONS 66,600 70,543 73,987

Net Cash Flow (365,098) 395,445 399,590

Projected Balance Sheet

The following table shows the projected balance sheet.

PRO FORMA BALANCE SHEET

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Assets

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Current Assets

Cash 176,640 340,500 470,900 590,940 650,900

Inventory 70,400 120,100 150,700 170,910 240,000

TOTAL CURRENT ASSETS 106,240 220,400 320,200 420,O30 410,900

Long-term Assets

Long-term Assets 10,500 10,500 10,500 10,500 10,500

Accumulated Depreciation 1,800 4,400 6,600 8,800 8,900

TOTAL LONG-TERM 8,700 14,900 17,100 19,300 19,4OO

ASSETS

TOTAL ASSETS 114,940 235,300 337,300 439,330 430,300

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