BUSINESS PLAN

GIAR’S FOOD QUEST

PREPARED BY:
NOLAND IGUT
JOHN CLARK ANDALES
DOMINIC GERONA
TERESA REYES
 TABLE OF CONTENTS

I. EXECUTIVE SUMMARY

II. GOALS AND OBJECTIVE

 MISSION

 VISION

III. BUSINESS DESCRIPTION

IV. MARKET PLAN

 TARGET PLAN

 LIST OF MENU AND PRICES

V. PRODUCT PLAN

VI. FINANCIAL PLAN

VII. PROJECT FINANCIAL STATEMENT FOR 1 YEAR

VIII. BUSINESS LAYOUT

I. EXECUTIVE SUMMARY
Giar’s Food Quest is a new player in the food industry. The food park is in a
comfortable, familiar, small town of Matalom that has a strong need for additional
dining and for relaxing options. Bolstered by the need for more choices in family-
oriented dining and relaxing experiences, combined with the option for home-
delivery. The food park is positioned in the town proper to take advantage of the
market need and serve the families in the area.

II. GOALS AND OBECTIVES

Provide an Outstanding Patron Experience
Establish Customer Loyalty
Offer a Diverse Menu
Creating a Brand

 MISSION
Giar’s Food Quest creates a friendly and pleasant atmosphere for customers
in a well-designed, and productive environment in which people can work happily.
We are sensitive to the look and taste of good food as well as to high-quality
ingredients. We look to provide the best possible value to our customers who desire
great tasting menus and to provide customers with the satisfaction of receiving a
great value, both tangibly and intangibly.

 VISION
Through a shared commitment to excellence Giar’s Food Quest is dedicated
to the uncompromising quality of our food, service, people and profit, while taking
exceptional care of our guests and staff. We will continuously strive to surpass our
own accomplishments and be recognized as a leader in our industry.
III. BUSINESS DESCRIPTION

Inspired by the four majestic owners, the food park was named GIAR
which constitutes the owner’s first letter of their lastnames. G for Gerona, I
for Igut, A for Andales and R for Reyes. The food park undergone a lot of
process just to come up with a very unique setting. The owners made sure
that the area is near the market just for the people’s accessibility and
convenience.
  OWNERSHIP

Manager- Noland Igut, responsible for managing the business

Chef cook- John Clark Andales, maintains the cleanliness of the kitchen
and provide quality food preparation on a daily and ongoing basis
Cashier- Teresa Reyes, receives payments and issue receipts
Dishwasher and Waitress- Dominic Gerona- responsible for cleaning the
dishes and utensils also delvering food beverages.

IV. MARKET PLAN

Giar’s Food Quest takes order online. All the products found in the menu
will be posted on social media for an easy dissemination of information. Since
social media is in hype today for sure many people will be interested in visiting the
area. It is also a way of advertising the food park to the people who loves to eat
alone or even together with friends and family. Also, delivery method is available
for those who cannot go outside. The food park will be open at 8:00 in the morning
and will be closed at 10:00 pm.

 TARGET PLAN
Giar’s Food Quest is open for all the people who can visit the place. Since it
includes hot and cold meal, people can definitely choose whatever they want for
themselves. The space is quite big enough to cater 250 persons. Also, it is very ideal
for family gatherings or even birthdays.
MENU
Soups
Fresh Mushroom Soup Php. 35
Mussel Soup Php. 40
Seafood Chowder Php. 40
Pumpkin Soup Php. 10
Main Dishes
Chicken Cutlet Php. 25
Pork Chops Php. 40
Fish Fillet Php. 25
Paella Php. 70
Breaded Pork Php. 50
Breaded Fish Fillet Php. 50
Parmesan Fish Fillet Php. 50
Salads
Hand Tossed Salad Php. 30
Fresh Fruit Salad Php. 30
Pesto Pasta Salad Php. 50
Caesar Salad Php. 65
Creamy Coleslaw Php. 50
Side Dishes
Penne Alfredo Php. 80
Yellow Rice or White Rice Php. 50
Cornbread Stuffing Php. 80
Fried Plantains Php. 25
Garlic Smashed Potatoes Php. 30
Mashed Potatoes with gravy Php. 30
Cheesy Baked Macaroni Php. 75
Italian Supreme Pasta Php. 80
Carbonara Pasta Php. 50
Lasagna Php. 50
Desserts
Mini Cream Puffs Php. 25
Chocolate Éclairs Php. 25
Chocolate Brownies Php. 25
Flan Php. 25
Beverages
Bottled Water Php. 15
Milk Tea Php. 60
Soft drinks Php. 15
Lemon Iced Tea Php. 35
Oreo Shake Php. 45
Iced Coffee Php. 25

Special
Chicken Cordon Bleu Php. 150
Veal Blanquette Php. 200
Grilled Chicken Salad Php. 100
Beef Sashimi Php. 100
Gyoza Dumplings Php. 80

V. PRODUCTION PLAN
EQUIPMENT
Refrigerator 18,000
Tables 3500
Chairs 4500
KITCHENWARE
Stove 2000
LPG 4500
Knife 1500
Plates 8000
Spoon and Fork 2000
Glass 2000
PLACE
Electricity 1200
Space rental 2000
Water bills 1000
Internet 999

Manpower (39,000 x 12 mos-468,000.00 annual salary)

Manager 10,000
Chef Cook 9,000
Cashier 7000
Dish washer 6500
Service crew 6500
Permit and License 5000
Total 44, 000.00

VI. FINANCIAL PLAN

START UP INGRDIENTS
Vegetables 2000.00/wkx4k=8k 12
Seasoning 1500.00/ wkx4k=6k 12
Meat 4000.00/wkx4k=16k 12
Bread 700.00/ wkx700k=200k 12
Canned goods 2000.00/ wkx4k=8k 12
Noodles 1000.00/ wkx4k=4k 12
Others 2500.00/ wkx4k=8k 12

Equipment 32, 500

Rental 2,000
Manpower 468,000
Kitchenware 13,500
Business permit 5000

Electricity 14400
Internet expense 11988
Water and bills 12,000
Others 15,000 (contingency fond)

VII. Projected Financial Statement for a year

Income for a week 3,500.00 x 5 days = 17, 000.00
Income for a month 17, 000.00 x 24 days = 408, 000.00
Income for a year 408, 000.00 x 11 months = 4,488,000.00

Gross Income = 4,488,000.00

Expenses = 587,988.00
Net Profit for a year = 3,900,012.00/11 = 35,546.54/mo.
IX. Layout Design

LEGEND

 POINT A -
Entrance
 POINT B -
Window
 POINT C
– Comfort
Room
 POINT D -
Table
 POINT E -
Chair
 POINT F – Dining Hall
 POINT G – Waiting Area (mat and sofa)
 POINT H – Kitchen Area