Burger Mania Final Draft - 1

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BURGER MANIA
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Abstract
Burger Mania offers customers a unique way of enjoying their favorite burger by giving them the
option to customize their burger – starting with the bun, patty, toppings, up to the sauces. Burger
Mania’s vision is to be known as the only restaurant offering burger customization in the area
where it operates, with its reputation gradually spreading throughout the city. Its mission is to
satisfy an individual’s craving for burger by delivering value for the customer’s money with the
food, service, and overall experience meeting or even exceeding expectations. Burger Mania will
be located in a fast growing industrial complex south of Metro Manila - Fastbytes Cyberzone
Northgate Filinvest, Alabang, Muntinlupa. The target market is the different call center
companies surrounding Fastbytes. It will be operated by four (4) general partners who will each
contribute an equal share of capitalization amounting to Php700, 000. The invested capital will
be spent for permits, equipment, salaries, raw materials, utilities, supplies, rent, maintenance and
other miscellaneous expenses. The business will start operations on May 1, 2015
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Acknowledgment
We would like to express our very great appreciation to the following individuals, who
helped, supported and lead us towards the accomplishment of this feasibility study:
First, we would like to praise and thank God, the Almighty, for the wisdom, strength and
blessings throughout our feasibility study.
Second, we sincerely thank Professor Rowena O. Galang, for giving us the opportunity to
do this research and providing important guidance in making this feasibility study.
Third, we would like to express our deep gratitude to our parents, the great foundation of
support and encouragement - for their love, understanding, and valuable prayers to complete this
feasibility study successfully.
Finally, we are particularly thankful to our friends and colleagues, for their continuing
encouragement and help during the feasibility study.
Darlene Ruth C. Briones
Ma. Leonora A. Diaz
Kristil Ivy Catherene A. Landao
Dan Thach Truong

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Table of Contents
Title Page.........................................................................................................................................i
Abstract...........................................................................................................................................ii
Acknowledgment………………………………………………………………………….……...iii
Table of Contents……………………………………………………………………………..….IV
List of Tables……………………………………………………………………………………..V
Lists of Figures………………………………………………………………………………......VI
Chapters Page
1. Project Summary
Project Long-range Objective ........................................................................2
Feasibility Criteria 2
Highlights of the Project 2
History in Brief 2
History of Product………………………………………………....……3
Project Time Table Status……………………….………………………….…...3
Nature of the Industry…………………….....…………………………….….....3

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Mode of Financing………………………………………………………….…...3
Investment Cost……………………………………………………………..….4
Major Assumption……………………………………………………………...4
Market Feasibility………………………………………………………………4
Technical Feasibility………………………………………………………….........…4
Financial Feasibility…………………………………………………….........……….4
Organization and Management Feasibility……………………………......…………..5
Socio-Economic Feasibility…………………………………………..……………….5
2. Market Study
Product Description………………………………………………...………...…….…6
Name of the Product………………………………………………………………...…7
Properties of the Product………………………………………………………….......7
Uses of the Product…………………………………………….……………………....7
Major User of the Product………….………………………….…………………….....8
Geographical Area of Dispersion….…………….....……….….…..………………….8
Demand Analysis…….……………………………….…….………………………….8
Past Historical Demand. ………………………………………………………10
Projected Demand……………………………………………………………..10
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Supply Analysis………………………………………….…………………………….11
Annual Supply of Competitors by Volume……………………...……………12
Demand-Supply Analysis………………………………………………………….….14
Projected Sales..……………………………………….……………...............22
Price Study……………………………………….…………………………………….23
Marketing Program….…………………………………………………………………30
People……………………………………………………….…………………31
Product……………………………………………………….………………..31
Price ……………………………………………………….………………….31
Place………………………………………………………………………...…32
Promotion……………………………..……………………………………...34
Factors Affecting the Market…………………………………………………………….43
Factor Affecting the Demand…………………………………………………….43
Factor Affecting the Supply……………………………....……………………...43
Factor Affecting the Price………………………………………………………..44
SWOT Analysis………………………………………………………………………….44
Market Segmentation…………………………………………………………………….48
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Industry Analysis………………………………………………………………………...50
Industry Classification…………………………………………………………………...50
Industry Size……………………………………………………………………………..50
Industry Growth………………………………………………………………………….51
Industry Trends…………………………………………………………………………..52
Industry Projection……………………………………………………………….………52
Key Success Factor………………………………………………………………………52
Competitor Analysis………………………………………………………..……………53
3. Technical Study
Products………………………………………………………………………………….59
Product Description…………………………...………………………………………...59
Service and Work Flow………………………………………………………………….63
Ordering and Purchasing Flow…………………………………………...……………..66
Food Process…………………………………………………………………………….67
Operation Schedule…………………………………………………...…………………69
Machinery and Equipment…………………………………………………..…….…….71
Store and Kitchen Supplies……………………………………………………….…......72

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Maintenance Supply……………………………………………………………………..74
Raw Materials Requirements………………………………………………………….…75
Plant Size………………………………………………………………….………….…..78
Vicinity Map…………………………………………………………....….…..79
Floor Plan…………………………………………………………………....…81
Perspective……………………………………………………………….….…82
Project Site………………………………………………..…………………….….…….83
Building and Facilities………………………………….……………….…………....…84
Utilities………………………………………………….……………….……………...84
Transportation Expenses……………………………………………….…..……….....84
Waste Management and Disposal Method…………………………………….…...….84
Production Cost……………………………………………………………….………..86
Labor Requirement……………………...………………………………….………….92
Work Schedule…………………………………………………………..……………..94
4. Organization and Management Study
Purpose of the Project…………………………………………………………………95
Form of Ownership……………………………………………………………………95
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Organizational Chart…………………………………………………………………..96
Project Schedule……………………………………………………………………...100
Company Policy……………………………………………………………………...101
5. Socio-Economic Study
Social and Economic Contribution………………………………………………..…111
Improved Employment Status and Income………………………………………..…111
Taxes as Contribution to Municipal and National Government…………………….112
Creating Demand for Other Industry’s Commodities…………………………....…112
Demand for Raw Materials…………………………………………………………..112
6. Financial Study
Major Assumption…………………………………………………………………...113
Total Project Cost………………………………………………………….…………115
Depreciation……………………………………………………….…………………119
Breakeven Analysis………………………………………………………………….121
Breakeven Sales Volume…………………………………………………………….122
Income Statement…………………………………………………………………….126
Monthly Cost of Sales………………………………………………………………..130

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Balance Sheet………………………………………………………………………...132
Cash Flow………………………………………………..…….……………………135
Income Tax Computation…………………………………….……………………138
Financial Ratios……………………………………………….…………………...139
Bibliography…………………………………………………………………........142
References…………………………………………………………………............142
Appendices……………………........………………………………………………..144
Sample Survey..……………………………………………………….…………..144
Survey Result……………………………………………………………………...147
Demand Analysis Computation…………...………………………………...……152
Product Description- pictures…………………………………………………..…154
Letter……………………………….………………………………………………158
Resume of the Proponents………………………………………………………...161

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List of Tables
Table
1. Annual Number of Employees of Seven Companies…………………………...…………….9
2. Projected Demand……………………………………………………………………………..10
3. Arithmetic Straight Line Computation………………………...………………...…………...11
4. Annual Supply of Competitors by Volume (2011) ……………...………………..…………..12
5. Annual Supply of Competitors by Volume (2012) ………………………...……..…………..12
6. Annual Supply of Competitors by Volume (2014) ………………………………..………….13
7. Projected Sales Analysis…………………………………...………………………..……….13
8. Demand Sales Analysis………………………………………………………………..……..15
9. Daily Projected Sales………………………………………………………………………….22
10. % of Realization of Health Conscious…………………………………………………...….31
11. % of Realization of Buying a Burger………………………..…………………………....….33
12. % of Realization in Where the Customers usually buy Burger…………………………..…33
13. Break down of Advertising Expenses…………………...……………………………...…...43
14. The Philippine Fast Food Market Size Historic/Forecast……………………………….....50

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15. Industry Sales Forecast……………………………………………………………………52
16. Competitive Analysis Grid………………………………...………………………………...58
17. Production Preparation…………………………………………………………………….....69
18. Waste Disposal…………………………………………………………………………….....85
19. Work Schedule………………………………………..………………………………….…..94
20. Project Schedule…………………………………………………………………….……...100
21. Total Project Cost………………………………………………………………….……….115
22. Raw Material Requirements……………………………………………..............……….116
23. Employee Contribution…………………………………………..………………………...120
24. Employer Contribution……………………………...……………………………………...120

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List of Figures
Figure
1. % Unsatisfied Demand…………………………………………………………………….....15
2. Logo…………………………………………………………………………………….…..…34
3. Fliers………………………………………………………………………………………......35
4. Tarpaulin……………………………………………………………………………………....35
5. Owner’s Uniform……………………………………………………………………..…...…36
6. Employee’s Uniform…………………………………………………………………....…...36
7. Burger Packaging………………………………………………………………………….......37
8. Social Media Site: Facebook…………………………………………………………………38
9. Social Media Site: Twitter……………...……………………………………………….……39
10. Social Media Site: Instagram…………………………………...……………………….….39
11. Social Media Sites: Youtube……………………………………………………………....…40
12. Loyalty Card…………………………………………………………………………………42
13. Porters’ 5 Forces Model……………………………………………………………..….…...46

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14. Percentage Distribution of Food and Beverage………………………………….....………..51
15. Jollibee……………………………………………………………………………………….53
16. Mcdonalds’………………………………………………………………………..………....54
17. Kangaroo Jack…………………………………………………………………...…………..55
19. The Sandwich Guy……………………………………………………………...…………..56
20. New Bistro Deli……………………………………………………………………………...57
21. Service and Workflow………………………………………………………….……….…63
22. Order Slip………………………………………………………………………….…………65
23. Ordering and Purchasing Flow………………………………………………………………66
24. Food Process (Veggie Patties)……………………………………………………………….67
25. Food Process (Beef Patties) ……………………………………………………...………….68
26. Vicinity Map…………………………………………………………………………………79
27. Floor Plan…………………………………………………………………………………….81
28. Perspective………………………………………...……………………………...………....82
29. Bird’s eye view………………………………………………..…………………………...82
30. Back View………………………………………………………………..……….………….83
31. Organizational Structure………………………………………………………………….....96

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List of Figures
Figure
1. % Unsatisfied Demand…………………………………………………………………….....15
2. Logo…………………………………………………………………………………….…..…34
3. Fliers………………………………………………………………………………………......35
4. Tarpaulin……………………………………………………………………………………....35
5. Owner’s Uniform…...36
6. Employee’s Uniform…....36
7. Burger Packaging………………………………………………………………………….......37
8. Social Media Sites: Facebook…………………………………………………………………38
9. Social Media Sites: Twitter……………...……………………………………………….……39
10. Social Media Sites Instagram…………………………………...……………………….….39
11. Social Media Site: Youtube……………………………………………………………....…40
12. Loyalty Card…………………………………………………………………………………42
13. Porters’ 5 Forces Model…...46
14. Percentage Distribution of Food and Beverage….....51
15. Jollibee……………………………………………………………………………………….53
16. McDonalds’…...54
17. Kangaroo Jack…...55

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19. The Sandwich Guy…...56
20. New Bistro Deli……………………………………………………………………………...57
21. Service and Workflow………………………………………………………….……….…63
22. Order Slip………………………………………………………………………….…………65
23. Ordering and Purchasing flow………………………………………………………………66
24. Food Process (Veggie Patties) …………………………………………………………….67
25. Food Process (Beef Patties) ……………………………………………………...………….68
26. Vicinity Map…………………………………………………………………………………79
27. Floor Plan…………………………………………………………………………………….81
28. Perspective…...82
29. Bird’s eye view…...82
30. Back View………………………………………………………………..……….………….83
31. Organizational Structure………………………………………………………………….....96

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CHAPTER 1
MARKET STUDY
Product Description
Nowadays, customers can find all kinds of burgers ranging from simple hamburger to
varied combinations. The most common is the traditional burger-plain, tender, uncomplicated by
additional flavours. Ridiculous burgers are also available, which, by their sheer size, make it
physically impossible for anyone to take a bite. Regardless of the varieties, a great burger should
give people a sense of comfort; after all, to many, it is the ultimate comfort food. This feasibility
study would like to introduce customized burger made more appealing to the ordinary customer.
Burger Mania is following a little known but fast growing trend in the Philippine hamburger
market – the customized burger where customers can pick their own unique varieties of
ingredients. Aside from the customized burger, the business will also offer healthy and nutritious
fruit drinks to complement the selected burger.
The products of Burger Mania include buns, patties, toppings, dressings and drinks from
which customers can choose flavours based on their personal taste. The burger has essential
nutrients that the body needs for energy and for building and maintaining body tissues, including
carbohydrates, fats, protein, vitamins, and mineral. Handmade patties - grilled beef patties, crispy
chicken patties and veggie patties (tofu) will be offered. Grilled beef patties are made of fresh
ground beef, salt, pepper, onion and garlic; crispy chicken patties is made of fresh chicken breast
fillet, salt, pepper, vinegar, baking powder, flour, garlic, mustard powder, egg and crushed
cornflakes; and veggie patties are made up of firm tofu, flour, fine corn meal, quick oats, parsley
leaves, basil leaves, paprika, coriander, cumin, ginger, salt, garlic, onion, pepper and soy sauce.
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Customers will have several choices for dressings - Bacon, Chili con Carne, Caramelized Onion,
Cheese, Egg, Fresh Tomatoes, Lettuce, Onion Rings, Pepperoni, Pineapple Slice, Avocado Slices
and Sautéed Mushroom. All dressings are rich sources of vitamin A vitamin C, potassium, iron
and other nutrients. The sauces which include Garlic Sauce, Ketchup, Mustard, Teriyaki Sauce
and Wasabi Mayo will be the perfect blend to complete any burger.
Every part of the burger is considerably richer in nutrients and a good source of dietary
fiber, which lowers the risk of constipation, colon and rectal cancer, heart disease, diabetes and
obesity.
Burger Mania also carries fruit drinks to complement the burger: Watermelon Juice, Pink
Ice, Pink Perfection Juice, Mixed Explosion, Avocado Shake and Mango Shake. All the fruit
juices contain 100% fruit extracts which provide many vitamins and minerals.
Properties of the Product
Burger Mania is like a gastronomic game where the customer can choose what buns,
patties, dressings and sauces will go with their burger. Customer can begin with the patties – one
to three burger patties or home-style, crispy chicken patty, grilled beef patty and veggie patties -
then the type of bun, and finally any sauces or dressings.
Burger Mania, as the only customizable burger restaurant within the area will provide a
healthy variety set of choices and makes its ingredients fresh every day. Good quality fresh
ingredients that satisfy and blend with the unique taste of every customer. It will also provide an
atmosphere to keep the patrons comfortable and encourage them to see the restaurant as their
hang-out spot. Apart from these features, the prices will be affordable.
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Uses of the Product
Burger Mania will offer customized burger from the buns, toppings and dressings up to
its sauces. The burger will be a source of fun while satisfying the craving for comfort food of
individuals.
Major Users of the Product
Customized Burger brings a new way to enjoy their meal. Customers can experience a
burger their own way.
The proponents’ target markets are male and female from 18-40 years old. The main
targets are those who are both health conscious and budget conscious. These target market are
the employees who work in seven call center companies in Fastbytes, Cyberzone Northgate,
Filinvest Alabang, Muntinlupa City.
Geographical Dispersion
Burger Mania is located at Fastbytes Cyberzone Northgate Filinvest Alabang,
Muntinlupa City. Northgate Cyberzone is the information technology park within Filinvest
Corporate City in Alabang. The 18.7 hectare park, a PEZA registered IT zone, is designed,
mastered-planned and built around the needs of technology-based companies engaged in
Business Process Outsourcing (BPO), Knowledge Process Outsourcing (KPO), education,
learning and firm, software design and multimedia, call centers, e-commerce, banking and
financial services, as well as other IT support businesses and the like.

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Demand Analysis
The target market of Burger Mania is composed of call center agents, young
professionals, and other individuals working within the area. The location is surrounded by
several private companies and establishments. Burger Mania’s total target population of 14,950
come from seven private companies: AIG Share Services Corporation with 3,500 employees,
Capital One with 3,500; Convergys Corporation with 1,200; Expert Global Solutions, Inc.
(NCO/APAC) with 2,500; First Source Solution Ltd. with 750; Genpact with 2,000 employees;
and Infosys BPO Ltd. with 1,500 employees.
To better understand the product and service demand of Burger Mania, the proponents used the
Sloven’s Formula to obtain 390 sample size to be covered by its survey. However, the
proponents used the convenience sampling approach and interviewed 191 respondents.
Sloven’s Formula
Total population = 14,950
Sloven’s Formula = N
(1 + Ne2)
= 14,950
(1 + 14,950 (0.05)2)
= 390 respondents
Where: N – total population

e – Error tolerance (0.05)
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Table 1
Annual Number of Employees of Seven Call Center Companies
Year No. of Employees Annual No. of Employees

2011 13,493 4,897,959
2012 14,203 5,155,689
2013 14,950 5,426,850
Computation for Y*
Year (2013) Y
14,950 x 0.72 x 0.02 x 363 (daily) = 78,147
14,950 x 0.72 x 0.24 x 104 (2 times a week) = 268,669
14,950 x 0.72 x 0.34 x 52 (once a week) = 190,308
14,950 x 0.72 x 0.26 x 24 (2 times a month) = 67,167
14,950 x 0.72 x 0.14 x 12 (once a month) = 18,084
622,375
*Y = Total population x % of those willing to buy x % of survey result by the no. of times a
month who try to consider to eat veggie burger x Days (what do you mean)
Past Historical Demand (See appendices for computation)

Year Y
2011 561,178
2012 591,274
2013 622,37
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Table 2
Projected Demand (2015 – 2017)
Year a + Yi-1 = Yc
2015 30,599 + 622,375 = 652,974
2016 30,599 + 652,974 = 683,573
2017 30,599 + 683,573 = 714,172
Formula for Computation of Demand (Historical and Projected)
Arithmetic Straight Line: Yc = a + Yi – 1
Where: a = Yn - Yc = 622,375 – 561,178 = 30,599
N -1 3–1
Yc = initial value (1st year)
Yn = final value (last year)
N = number of years
Yi = value for the year past
Table 3
Historical Demand (2011 – 2013)
Year Y a + Y-1 = Yc Y – Yc
2011 561,178 + =
2012 591,274 30,599 + 561,178 = 591,777 -503
2013 622,375 30,599 + 591,274 = 621,873 502

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Supply Analysis
Burger Mania is new and has direct and indirect competitors offering substitute products
for burgers - “The Sandwich Guy,” and “The New Bistro Deli.” Other competitors include
Jollibee, McDonald’s and Kangaroo Jack which offer a wide variety of products in their
respective menus beside hamburgers, while Burger Mania is focused on burger offerings. In
addition, these competitors have name recognition, especially Jollibee and McDonald’s and
enjoys a certain amount of customer loyalty. Burger Mania will have to work hard to break the
buying habits of its target market.
All things considered, competition is bit tight, posing a big challenge for Burger Mania to
capture a fair market share by offering customized burgers and satisfying cravings.
Table 4
Annual Supply of Competitors (Year 2011)
Daily Sales Annual Sales

Days Open
(No. of transaction) (No. of transaction)
Year (2011)
Jollibee* 0 0 0
McDonalds* 0 0 0
Kangaroo Jack 110 365 40,150
The Sandwich Guy 0 0 0
The New Bistro Deli 160 312 49,920
Total 270 90,070
*Jollibee and McDonald's started operations in 2012

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Table 5

Days Open
Year (2012) (No. of transaction) (No. of transaction)
Jollibee 185 365 67,525
McDonald 200 365 73,000
The Sandwich Guy 120 312 37,440
New Bistro Deli 110 312 34,320
Total 720 250,610
Table 6

Days Open
Year (2013) (No. of transaction) (No. of transaction)
Jollibee 190 365 69,350
McDonald 210 365 76,650
The Sandwich Guy 115 312 35,880
New Bistro Deli 100 312 31,200
Total 725 253,230
Tables 5 and 6 show the annual supply of competitors operating in the area. Obviously,
McDonald’s is ahead of the pack, accounting for the highest number of annual sales in terms of
the number of transactions. Jollibee is a close second, while Kangaroo Jack, The Sandwich Guy
and New Bistro Deli are in third place, with n average of 30,000 sales transactions.
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Table 7
Projected Sales (Year 2015 – 2017)
Total Sales
Year (No. of transaction)
2011 132,045
2012 286,380
2013 287,905
2015 289,430
2016 290,955
2017 292,480
Explanatory Note (Formula to compute 2015 – 2017 projected sales)
253,230 – 250,610 = 2,620
2,620/253,230 = 0.01034632547 + 1 = 1.0103
1.0103 x 253,230 = 255,838
 Based on the result, the supply increases by 1% every year
Burger Mania arrived at the projection for 2015-2017 by subtracting the supply of 2013
from 2012 supply. The resulting figure is divided with 2012 supply. The answer obtained is
added to 1 (a constant); then multiplied by 2013 supply to get projected supply for 2015. The
same procedure is repeated to get the projected supply for successive years.
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Demand-Supply Analysis
Formula for Computation of Unsatisfied Demand
Unsatisfied Demand = Demand - Supply
% of Unsatisfied Demand = Unsatisfied Demand x 100

Demand
Table 8
Demand/Supply Gap (2011 – 2017)
Year Demand Supply Unsatisfied Demand Unsatisfied demand
(Total sales)* (%)
2011 561,178 90,070 471,108 84
2012 591,274 250,610 340,664 58
2013 622,375 253,230 369,145 59
2015 652,974 255,838 370,136 57
2016 683,573 258,473 425,100 62
2017 714,172 261,109 453,063 63
*Number of transactions
The figures for unsatisfied demand reveal that Burger Mania stand a very good chance of
getting market share – over 50% of the market is still unsatisfied and Burger can fill this gap
with its customized offering.
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Figure 1 The rate of unsatisfied demand of the proponent’s product (%)
Product Pricing
Selling Price = Total Cost (Direct Materials + Direct Labor + Overhead) + Mark-up (% of Total
Cost)
Direct Materials. The computation for direct materials is shown in the production cost
found in the technical study.
Direct Labor for Patties. The single production of patties will take about 25 minutes. To
compute the total direct labor, the hourly wage rate of the cook is divided by working hours per
day.
Php429.00/8 hours = Php53.63 x 25 minutes = Php22.34

60 minutes
Php22.34/25 minutes with a projected production of 10 units of one type of patty.
Therefore, Php22.34/10 units of patties equal to Php2.23 per unit of 1 product produced.
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Direct Labor = Php2.23
Direct Labor for Fruit Juices. The single production of fruit juice will take for about 5
minutes. To compute the total direct labor, the hourly wage rate of the cook is divided by
working hours per day.
Php429.00/8 hours = 53.63 x 5 minutes = Php4.47

60 minutes
Php4.47/5 minutes with the projected production of only 1 unit of one type of fruit juice.
Direct Labor = Php4.47
Overhead Expenses
Overhead refers to all ongoing business expenses except the direct materials and direct labor.
Below are the expenses falling under overhead computed per month:
 Cashier Php12, 870.00
 Waiter Php12, 870.00
 Employer Share Php1, 683.70
 Utilities and Rent Expense Php50, 000.00
 Maintenance Supplies Php369.00
 Transportation Expense Php544.00
 Gas Php7.300.00
 Depreciation Expense Php4, 235.08
 Kitchen Supplies Php7, 822
TOTAL Php97, 693.78

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Based on total daily production, Burger Mania will be producing a total of 5,400
units of product which include patties and drinks. Therefore, total overhead will be equal to
Php18.09.
Php97, 693.78/ 5,400 units = Php18.09
Overhead = Php18.09
Product Prices
Beef Patty and Buns
 Direct Materials = Php26.54
 Direct Labor = Php 2.23
 Overhead = Php18.09
 Buns = Php4.50
Selling Price = Total Cost (Direct Materials + Direct Labor + Overhead) + Mark-up (93% of
Total Cost) + Buns
= TC (26.54 + 2.23 + 18.09) + Mark-up (93% of TC) + 4.50
= 46.86 + 43.64 + 4.50
Selling Price = Php95.00
Chicken Patty and Buns
 Direct Labor = Php2.23
 Buns = Php4.50
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Total Cost) + Buns
= TC (41.01+ 2.23 + 18.09) + Mark-up (40% of TC) + 4.50
= 61.33 + 24.17 + 4.50
Veggie (Tofu) Patty and Buns
 Direct Materials = Php 17.70
Total Cost) + Buns
= TC (17.70 + 2.23 + 18.09) + Mark-up (85% of TC) + 4.50
= 38.02 + 32.48 + 4.50
Fruit Drinks
Watermelon Juice

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Selling Price = Total Cost (Direct Materials + Direct Labor + Overhead) +
Mark-up (32% of Total Cost)
= TC (Php19.13 + Php4.47 + Php18.09) + Mark-up (32% of TC)
= Php41.69 + Php3.31
Pink Ice
= TC (27.83 + 4.47 + 18.09) + Mark-up (29% of TC)
= 50.39 + 14.61
Pink Perfection Juice
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= TC (28.33 + 4.47 + 18.09) + Mark-up (28% of TC)
= 50.89+ 14.11
Mixed Fruit
= TC (28.11 + 4.47 + 18.09) + Mark-up (28% of TC)
= 50.67 + 14.33
Selling Price Php 65.00
Citrus Fruit
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= TC (31.16 + 4.47 + 18.09) + Mark-up (21% of TC)
= 53.72+ 11.28
Avocado Shake
= TC (18.38 + 4.47 + 18.09) + Mark-up (34% of TC)
= 40.94 + 14.06
Mango Shake
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BURGER MANIA

= TC (23.48 + 4.47 + 18.09) + Mark-up (19% of TC)
= 46.04 + 8.96
Selling Price = Php 55.00

Table 9
Daily Projected Sales
Products Price (Php) Quantity (Pcs) Revenue (Php)
Beef Patties and Buns 95 50 4,750
Chicken Patties and Buns 90 25 2,250
Veggie Patties (Tofu) and Buns 75 15 1,125
Total Php8,125
Toppings Price (Php) Quantity (Pcs) Revenue (Php)
Bacon 15 25 375
Chili Con Carne 15 15 225
Egg 15 30 450
Pepperoni 15 25 375
Sautéed Mushroom 15 15 225
Cheese 10 40 400
Lettuce 10 30 300
Onion Ring 10 35 350
Caramelized Onion 5 30 150
Fresh Tomatoes 5 30 150

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BURGER MANIA
Pineapple Slice 5 30 150
Total Php3,150
Dressings Price (Php) Quantity (Pcs) Revenue (Php)
Teriyaki Sauce 15 25 450
Wasabi Mayo 15 20 300
Garlic Sauce 10 30 300
Ketchup 10 35 350
Mustard 10 35 350
Total Php1,750
Beverages Price (Php) Quantity (Pcs) Revenue (Php)
Citrus Fruit Smoothie 65 10 650
Mixed Fruit Explosion Smoothie 65 15 975
Pink Ice 65 10 650
Pink Perfection Juice 65 15 975
Avocado Shake 55 10 550
Mango Shake 55 20 1,100
Watermelon Juice 55 10 550
Total 5,450
Total Revenue Php18,475

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BURGER MANIA
Price Study
Price is essential in the daily operation of the business. The price of a product and its
supply is one of the factors to consider in opening a business, since price is directly related to the
profitability of the business. Factors which affect price of raw materials are the main concern of
this business as well as factors which influence production, inflation, and the business
environment. The business proponents will offer pricing similar with the following competitors:
Jollibee
Products Price (Php)
Champ Php120.00
Cheesy Bacon Mushroom Champ Php135.00
Yum Burger Php29.00
Yum w/ cheese Php39.00
Yum with TLC Php57.00
Cheezy Bacon Mushroom Yum Php69.00
Amazing Aloha Champ Php145.00
Jolly Hotdog Classic Php45.00
Beverages
Regular Coke Php25.00
Regular Coke Zero Php25.00
Regular Coke Lite Php25.00
Large Coke Zero Php35.00

Large Coke Php35.00
Large Coke Lite Php35.00
Coke 1.5L Php37.00
Sarsi Php25.00
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BURGER MANIA
Sprite Php25.00
Pineapple Juice Php26.00
Iced Tea Php26.00
McDonald’s
Big Mac Meal Php125.00
Quarter Pounder with Cheese Meal Php130.00
Mc Chicken Meal Php109.00
Filet-O-Fish Meal Php109.00
Double Cheeseburger Meal Php110.00
Cheeseburger Meal Php78.00
Burger McDo Meal Php62.00
Big n' Tasty Meal Php145.00
Big Mac Php105.00
Quarter Pounder Php105.00
McChicken Php90.00
Filet-O-Fish Php90.00
Double Cheeseburger Php88.00
Cheeseburger Php39.00
Hamburger Php41.00
Burger McDo Php25.00
Crispy Chicken Fillet Sandwich Php39.00

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BURGER MANIA
Beverages (Hot and Cold)
Soft Drinks (Coke, Pepsi, Sarsi, etc)
Regular Php28.00
Medium Php37.00
Large Php42.00
Nestea Iced Tea Php42.00
Orange Juice Php42.00
Pineapple Juice Php42.00
Premium Roast Coffee (8oz.) Php25.00
Hot Chocolate Php32.00
Coke Float Php25.00
Monster Coke Float Php35.00
Kangaroo Jack
KJ Cheeseburger Php135.00
Bacon Mushroom Burger Php155.00
KJ Angus Cheese Burger Php175.00
Double Cheese Burger Php225.00
Beverages
Soda in Can Php40.00
Juices
(Orange, Mango, Pineapple, Lemonade) Php45.00
Iced Tea Php45.00

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BURGER MANIA
The Sandwich Guy
Tofu Php85.00
Country Tuna Php95.00
California Maki Php105.00
Pollo Rosmarinio Php115.00
Italian Style Php95.00
HBLT Php 100.00
Pulled Pork Php120.00
Beef & Bacon Php 125.00
Roast Beef Php140.00
Add-ons
Cheese Php15.00
Mushroom Php15.00
Crabstick Php15.00
Coleslaw Php15.00
Ham Php25.00
Grilled Chicken Php25.00
Tuna Php25.00
Bacon Php30.00
New Bistro Deli

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BURGER MANIA
Classic Sandwiches Price (Php)
Good Ole' Egg Salad Php95.00
Tender Tuna Php95.00
Heavenly Ham Php95.00
Chicken Mortadella Php95.00
Double Decker Php95.00
Breakfast Sandwiches
(Served on Kaiser Bun)
BLT Php80.00
Ham, Egg and Cheese Php80.00
Spiced Ham, Egg and Cheese Php80.00
De Luxe Php90.00
Signature Sandwiches
Stacked club Php120.00
Cheezy Frank Php120.00
Classic Frank Php120.00
Originals
Traditional Tuna Php110.00
Traditional Egg Php110.00
Classic Ham & Cheese Php110.00
Bacon, Lettuce &Tomato (BLT) Php110.00
Grillers
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BURGER MANIA
Tuna Melt Php110.00
Tuscan Bacon Chicken Php120.00
Clubhouse Php130.00
Marketing Program
As a new entrant in the fast food hamburger restaurant (FFHR) chain, Burger Mania is
creating a marketing program to attract potential customer and to establish the proponents’
dedication to serve high quality, juicy, mouth watering and affordable meals. The product
offering is aimed at capturing the satisfaction of the potential customer and ensuring that the
menu has been built upon its signature flame-grilled cooking process, which is believed to result
in better tasting burgers.
The Marketing program is focused on bringing the product to all social classes focusing
initially on call center agents, young professionals. Burger Mania will make use of effective
marketing communication tools such printed ads in the form of flyers and tarpaulin; promotional
gimmicks like loyalty card, birthday promo, happy hour; internet advert specifically posting in
social medias about its main product (customable burger). Burger Mania will also conduct free
tasting activities and hold a grand opening where the first 100 customers will be gifted with a
special token. The personnel will use their uniforms as a “walking advertisement” with very eye
catching statements like "customize their own burger in 4 easy steps" for passersby to see.
Finally, Burger Mania will periodically post attractive promotional tools like big banners within
the area announcing product information and promotional events.

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BURGER MANIA
Product. Burger Mania will offer a customized burger from the buns, veggies, toppings
and patties up to its sauces, and fresh meat patties based on personal preference of an individual.
This is the reason why the business is called the "Burger Mania"; it’s like a game where
customers can build their own burger and name it themselves. The burger will be a source of fun
while satisfying cravings of individuals. Burger Mania will also provide a number of refreshing
fruit juices and shakes to complement the taste of the customers.
Price. The price of the product will depends on what patties, dressings, and sauces, the
customer is going to choose in making his own burger. There will be allotted price for each
dressings and sauces in which customers can choose. The price of a regular burger which
consists of basic dressings will cost Php150 including one fruit juice which will be the
minimum price.
Patties
Beef Php95.00
Chicken Php90.00
Tofu Php75.00
Toppings
Bacon Php 15.00
Chili con Carne Php 15.00
Caramelized Onion Php 5.00
Cheese Php 10.00
Pepperoni Php 15.00
Onion Rings Php 10.00
Lettuce Php 10.00

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BURGER MANIA
Sautéed mushroom Php 15.00
Pineapple Php 5.00
Fresh tomatoes Php 5.00
Egg Php 15.00
Dressings
Wasabi Mayo Php 15.00
Teriyaki Sauce Php 15.00
Mustard Php 10.00
Garlic Sauce Php 10.00
Ketchup Php 10.00
Beverages
Watermelon juice Php 55.00
Pink ice Php 65.00
Pink perfection juice Php 65.00
Mixed fruit explosion Smoothie Php 65.00
Citrus fruit smoothie Php 65.00
Avocado Shake Php 55.00
Mango Shake Php 55.00

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BURGER MANIA
Table 11
Customer Considerations in Buying a Burger
Consideration in Buying a Burger No. of Respondents % of Realization
Taste 98 51%
Price 31 16%
Location 15 8%
Cleanliness 44 23%
Others 3 2%
Place. The exact location of Burger Mania is at Fastbytes which serves as the main
cafeteria for the Cyberzone Northgate, Filinvest Alabang, Muntinlupa City. It is surrounded by
companies engaged in Business Process Outsourcing, Knowledge Process Outsourcing and
educational learning and firms.
Table 12
Place where Customers Usually Buy Burger
Place No. of Respondents % of Realization
School 13 7%
Sidewalk 11 6%
Mall 68 36%
Fast Food Chain 97 51%
Others 2 1%
*Based on survey results

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BURGER MANIA
Promotion. Burger Mania will engage in Integrated Marketing Communication (IMC)
where the various media will send a consistent message about the company. These include:
flyers, tarpaulin, eye catching uniforms and social media sites like Facebook, Twitter, YouTube
and Instagram. Burger Mania will conduct promotional activities as it operates - Happy Hour,
Birthday Promo and Loyalty Card.
People. The target market are call center agents, young professionals and people in the
area, male and female, between 18-40 years old with the need to satisfy their burger cravings in
a healthy and nutritious way . The project focuses on the trend to consume functional nutritious
fast foods.
Table 10
Attitude towards Healthy Eating
Are you health conscious?
Type of Response No. of Respondents % of Realization
Yes 129 68%
No 62 32%
*Based on survey results

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BURGER MANIA
Figure
2 Logo of Burger
Mania
Figure 3 Sample Flyers (4.5” x 5.6”)

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BURGER MANIA
Figure 4 Sample Tarpaulins (4ft x 3ft)
Figure 5 Owner’s Uniform

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BURGER MANIA
Figure 6 Employee’s Uniform

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BURGER MANIA
Social Media Sites
Figure 8 Burger Mania’s Facebook Page
Figure 9 Burger Mania’s Twitter Page

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BURGER MANIA
Figure 10 Burger Mania on Instagram
Figure 11 Burger Mania on YouTube

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BURGER MANIA
Happy hour. Happy hour is between 3:00- 5:00 pm and 3:00- 5:00 am with a 5%
discount for burger above Php150.00
Birthday Promo. A birthday celebrant will have a free SPECIAL burger when they meet
the following conditions:
 Birthday celebrant of all ages can avail the birthday promo on the day itself or on
their birth month.
 Celebrant must bring an ORIGINAL and VALID government issued picture I.D.
with the birthdates imprinted on it; identification issues by local or foreign
governments are accepted, i.e. Social Security System (SSS); Driver’s License,
and Passport. In lieu of the ID card, the celebrant may show their birth certificate
supported by any I.D. with photo.
 The promotion cannot be used in conjunction with any current promotions or
discounts (including senior citizen discounts).
 Payment by Gift certificates is not allowed.
Loyalty Card. Since the target market is employees who work at that area, Burger Mania
can encourage repeat customers by issuing loyalty cards. The mechanics are as follows:
1. To redeem a FREE burger, customers must purchase 6 burgers costing Php150 and
above and accumulate 6 Burger Mania signatures on Mania Loyalty card.
2. Only one Burger Mania Loyalty card can redeem a free burger. Combined loyalty
card is not allowed.

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BURGER MANIA
3. Burger Mania Loyalty card cannot be used in any with any other promotion,
discount or special menu.
4. Burger Mania Loyalty card and Burger Mania signatures are not convertible to cash.
5. Customers must present their Burger Mania Loyalty card upon purchase to collect
the signatures; signatures will not be issued without the presentation of a valid
Burger Mania Loyalty card; and cannot be awarded retrospectively.
6. Burger Mania reserves the right to change or stop the promotion at any time at its
sole discretion.
Figure 12 Sample Loyalty Card

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BURGER MANIA
Table 13
Advertising Expenditures (May - December 2015)
ITEMS COST (Php)
Flyers Php750.00
Uniforms Php2,400.00
Tarpaulin Php390.00
Card Printing Php1,500.00
TOTAL Php5,040.00
FACTORS AFFECTING THE MARKET
Factors affecting demand
1. Purchasing Power. Burger Mania's target market has a monthly income ranging from P1, 000
and above. They have the capability to buy since their income exceeds their necessities. Call
center agents tend to buy during pay day, and spend some extra money to go out with co-
workers.
2. Size of the market. Most companies located in the area have more than a thousand
employees. The market is big enough to support the business. It is considered big because it is an
industrial area. Many existing competitors have targeted this market but Burger Mania can still
enter the market successfully with its unique offering.

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BURGER MANIA
3. Price of Competitors. The price of a product is very essential for the business in order to
determine its profitability. Competitors have always looked to take a bigger share of the market
and they will either set their price low to be low cost leader or charge a higher price for premium
quality products.
4. People’s Expectation. Customers tend to buy when the product is new to them and satisfies
their needs. If the business is new to the market, customers will have expectations about quality
and price and the product should come up to these expectations. This will assure that the
customer will repeat their purchase of the product.
5. Quality of the Product. Customers are quality oriented and they will only spend money if
the product gives them satisfaction. Burger Mania will provide a burger with a delicious taste
and a unique way of serving, giving the customer the option to customize their burger according
to their individual preferences.
Factors affecting supply
Delays in the delivery of raw material to the wet market due to environmental condition,
i.e. typhoons can impact supply. The major factor affecting supply of raw materials is the change
of season. If raw materials are not readily available in the market, the production of Burger
Mania will be greatly affected. Buying in bulk order also affects the supply since raw materials
can be bought at a discount.
The raw material supply will be sourced from the market near Fastbytes, a definite
advantage for the business because it lowers the cost of transportation.

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BURGER MANIA
Factors affecting price
Price is affected by different factors but inflation is the primary issue affecting the entire
business. When the price of raw materials such as beef, chicken, vegetables, and fruits is volatile,
it will have a huge impact on production costs which in turn will affect the price of the final
product. Supplier price affects the pricing strategy because the business decides the product price
based on the total cost incurred in making the product.
Strengths, Weaknesses, Opportunities and Threats (SWOT) Analysis
Strengths
Product Differentiation. Burger Mania showcases unique products that other competing
stores are not offering, like the customization of burgers from the buns, veggies, toppings up to
its sauces based on customer’s preferences. Aside from having unique products, a successful
product differentiation creates a competitive advantage for Burger Mania, as customers see the
products as unique or superior. Furthermore, the business will offer a wide variety product
choices and consistently high quality food in a distinctive atmosphere.
Location. Burger Mania is located in the busy and highly populated area of
Fastbytes, Cyberzone Northgate, FilinvestAlabang, Muntinlupa City. A good location is
critical to the success of the business, since visibility and accessibility to target market
can improve revenue and increase marketing exposure.
Weaknesses
Lack of Reputation. Burger Mania is a new entrant in the market and has yet to establish
itself as a reputable customized burger provider.

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BURGER MANIA
Management. The proponents lack the expertise and experience to run a business since
Burger Mania is their initial business venture.
High Rental Fee. Burger Mania's location is quite expensive because it is located in a
busy industrial complex.
Opportunity
New to the market. Burger Mania is the only customized burger in the area.
Threats
Competitors. Existing competitors have established relationship with the customers have
a good reputation and are experts in the market. The indirect competitors sell their
burgers at a low price.
Customer Preferences. Customer preferences are always changing. Burger Mania may
capture their interest for a while; but the quick introduction of new products or substitutes
by competitors always pose a threat to the business.

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BURGER MANIA
Analysis of Industry Attractiveness
Threat of New
Entrants: High
Pressure
-Low Initial
Capital
-Product
Differentiation
Intensity of
Rivalry: High
Pressure Bargaining Power of
Bargaining Power of Buyers: Medium to High
Suppliers: High Pressure -Number of Pressure
competitors -Buyers are loyal to their
-Suppliers are concentrated
supplier/s
Threat of
Substitutes:
Medium to
High Pressure
-Relative price
of substitute
Figure 13 Porter’s Five Forces Model

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BURGER MANIA
Threat of New Entrants: High Pressure
 Low initial capital investment is required to engage in burger business in the Philippines.
 Laws on running a business are not easy to comply with and fees/costs are high,
particularly obtaining business permit and payment of high taxes.
 Existing products may have brand loyalty, making it more difficult to gain fair market
share.
Bargaining Power of Suppliers: High Pressure
 The suppliers’ products are high in price because suppliers are concentrated. They form a
cartel to increase their price.
Bargaining Power of Buyers: Medium to High Pressure
 Buyers are loyal to existing competitors therefore they will only spend money to buy
their product.
Threat of Substitutes: Medium to High Pressure
 Substitute products offered by the competitors have a low price and consistent quality.
Intensity of Rivalry: High Pressure
 There are many competitors existing in the market that offer substitute products for
burger.
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BURGER MANIA
MARKET SEGMENTATION
Geographic
Region NATIONAL CAPITAL REGION
City or metro size 6.949 km2 (2.683 sq mi)
Density Highly Urbanized City
Climate Tropical
Demographics
Age 18-40 years old
Gender Male, Female
Income under Php5, 000; Php 5,001 - Php 10,000;
Php 10,001 -- Php 20,000; Php 20,001 above
Occupation Professional and technical; managers, officials, and
proprietors; clerical sales; students; others
Religion Catholic, Christian, Protestant, Jewish, Muslim,

Hindu, Others
Race Asian, Others
Nationality Filipino, Others

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BURGER MANIA
Psychographic
Social Class Upper class, middle class, upper-middle class
Lifestyle Economical
Personality Compulsive, gregarious, ambitious, enthusiast
INDUSTRY ANALYSIS
Industry Classification
Burger Mania is engaged in food service activity classified as “Restaurant Industry”
which belongs to a subclass of fast food chain. According to the Philippine Standard Industrial
Classification (PSIC), fast food restaurant services are classified under class 55210—restaurants,
cafes and fast-food centers. This classification comprises all activities concerned with the sale of
prepared foods and drinks for immediate consumption in the premises such as restaurants, cafes,
lunch counters and fast food outlets. It is also concerned with take-out operation activities which
includes drive-thru option. During 2012, this industry reported the total food service revenue of
Ps121.9 billion, taking 30% of total value sales in consumer food service.
Industry Size
As Euromonitor (2012), forecasts the greatest growth in this segment to be chained,
chicken fast food outlets, which are expected to experience 46.9% value growth from 2010 to
2015. Chained convenience store fast food will have the next largest value growth over the
same period, with 27.6%.

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BURGER MANIA
Table 14
Market Size of Philippine Fast Food Market
Type 2005 2010 2015
Transaction-'000 transactions 496,315.30 635,712.80 716,144.70
Foodservices Value RSP-USS millions- Current
Prices-Fixed 2010 Exchange Rates 1,451.00 2,148.40 2,913.80
Units/ outlets 3,876 5,411 6,467
Industry Growth
According to the Tourism Establishments in the Philippines (STEP, 2009), the
Philippines had a total of 13,120 establishments engaged in Food and Beverage Service
Activities in 2009. Restaurants, cafes and fast food centers comprised the biggest number with
10,282 or 78.4 percent of the total. Refreshment stands kiosks and counters ranked second with
1,997 (15.2%). Other eating and drinking places, Not Elsewhere Classified (NEC) on the other
hand, recorded the lowest number of establishments with only 7. See Figure 14 for the percent
distribution of Food and Beverage Service Activities establishments by industry sub-class.

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BURGER MANIA
Figure 14 Percent distribution of Food and Beverage Service Activities establishments
Industry Trends
The trends which can change and affect the industry’s growth are as follows:
 Philippine fast food outlets enjoyed a 9% growth of 9% in 2010, with consumer demand
for value for money driving sales.
 The most popular fast food item in the Philippines is the burger, with a 59% share of
sales in 2010.
 The fast food sector in the Philippines is dominated by chained players, which accounted
for a 91% share of total sales generated in 2010.

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BURGER MANIA
 In 2010, dine in at fast food restaurants was credited with 63% of sales, versus takeaway,
which had 37% share.
Industry Projection
Table 15
Forecast of Food Service Market Value
Key Success Factors
The key success factors for the restaurant industry where Burger Mania operates are:
1. The speed of service.
2. Having friendly people working in the restaurant (customer service).
3. Cleanliness or maintaining a clean and efficient environment inside and outside the
building.
4. Quality of food, uniqueness and the wide selection of dishes in the menu.
5. Location and atmosphere – visibility of the restaurant, the ease of getting in and out of
the place and attractiveness of the layout.

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BURGER MANIA
COMPETITOR ANALYSIS
Jollibee
Figure 15 Logo of Jollibee
Jollibee was founded by Tony Tan and his family with its humble beginnings as an Ice
Cream Parlor which later grew into an emerging global brand. At the heart of its success is a
family-oriented approach to personnel management, making Jollibee one of the most admired
employers in the region with an Employer of the Year Award from the Personnel Management
Association of the Philippines, Best Employer in the Philippines Award from Hewitt Associated
and a Top 20 Employer in Asia citation from the Asian Wall Street Journal.
Aside from promoting a family oriented work environment, the brand’s values also
reflect on their advertising and marketing. Jollibee knows their target audience very well: the
traditional family and all communication materials focus on the importance of family values,
making Jollibee the number one family fast food chain in the Philippines and a growing
international Quick Service Restaurant (QSR) player.

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BURGER MANIA
McDonald’s
Figure 16 Logo of McDonald’s
Ray Kroc started it all when he bought the franchise of a small burger joint owned by
brothers Dick and Mac McDonald. He opened his first restaurant in Des Plaines, Illinois and five
years later, he bought the exclusive rights of the name, McDonald’s continues to serve close to
68 million in over 119 countries every day, making it the number one quick-service restaurant in
the world.
George T. Yang opened the first McDonald's restaurant in the Philippines in 1981. In
2005, McDonald’s Philippines became a 100% Filipino-owned Company. Today, McDonald’s
has grown to become one of the country’s leading fast food chains with more than 400
restaurants nationwide. McDonald’s is now a multi-billion peso company that continues to grow
serving Filipinos all over the country.

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BURGER MANIA
Kangaroo Jack
Figure 17 Logo of Kangaroo Jack
A Filipino-Australian food concept where one can enjoy an excellent value-for-money
dining experience consisting of quality products and great customer service in a safe, clean and
casual environment. At Kangaroo Jack, customers find an array of mouth-watering appetizers,
favourite snacks, sumptuous entrees, sampler dishes to share as well as thirst quenching
beverages especially prepared and served by a team of dedicated men and women eager to make
each meal worthy of a vow to come back for.
The Sandwich Guy
Figure 18 Logo of The
Sandwich Guy
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BURGER MANIA
“To serve tons of healthy sandwiches worldwide”. With this slogan, The Sandwich Guy
serves fresh not fried healthy alternatives sandwiches, pasta and potatoes. Their specialities are
Breakfast, Lunch and Dinner. Their payment option is cash only. Their products include
Sandwiches, Pasta, Potatoes, Salads and Coffee.
New Bistro Deli
Figure 19 Logo of New BISTRO deli
New Bistro Deli, featuring a delicious combination of great-tasting coffee and over 50
varieties of freshly baked donuts, all served in a friendly environment. The Signature Dish is
Panini Sandwiches and Donuts.

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BURGER MANIA
Table 17
Competitive Grid Analysis
Burger Kangaroo The New Bistro

Name Jollibee McDonald’s Jack Sandwich Deli
Mania
Guy
Even Even Even Even Even Even

Taste
Product
Advantage Disadvantage Disadvantag Disadvantage Even Disadvantage
Uniqueness
e
Even Advantage Advantage Even Even Even

Price
Accessibility
Even Even Even Even Even Even
of Location
Advantage Advantage Advantage Even Even Even

Quality
Even Even Even Disadvantage Even Disadvantage

Promotion
Disadvantage Advantage Advantage Even Even Even

Brand Name
Even Advantage Advantage Advantage Advantage Advantage

Product Line

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BURGER MANIA
CHAPTER 2
TECHNICAL STUDY
Products
These days, customized products are setting a trend among Filipino customers. Since the
product is unique and creative, the customer is able to choose their own blend of flavours based
on their perspective and personal taste. Riding on this trend, Burger Mania will provide a unique
experience to every buyer, together with its rapid service and affordable food line-ups.
Burger Mania’s line-up of products include the buns, patties, dressings, sauces and fruit
juices that its customers are sure to enjoy, satisfy their cravings and come back for more.
Product Description
Buns. Buns are fresh and fluffy with a touch of sweetness. Burger Mania offers two
varieties of buns - Hamburger Buns and Brioche Buns. The buns fit every combination of patty,
dressings and sauces that a customer may wish to add on.
Patties. Patties offered by Burger Mania are divided into three:
 Grilled Beef Patties which is made up of ground beef, salt, pepper, onion and
garlic, cheese. The juicy, moist and flavorful patty creates a harmonious blend
with the bun to create a delicious burger.
 Crispy Chicken Patties are made up of chicken breast fillet, salt, pepper, vinegar,
baking powder, flour, garlic, mustard powder, egg and crushed cornflakes.
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BURGER MANIA
 Veggie Patty (Tofu) are made up of firm tofu, flour, fine corn meal, quick oats,
parsley leaves, basil leaves, paprika, coriander, cumin, ginger, salt, garlic, onion,
pepper and soy sauce. Veggie or tofu patties are a great alternative to meat for a
nutritious lifestyle. One of the best reasons for choosing a veggie burger is to cut
down on saturated fat and reduce blood cholesterol.
Toppings. Burger Mania serves different variety of toppings which include:
 Bacon
 Chili con Carne
 Caramelized Onion
 Cheese
 Egg
 Fresh Tomatoes
 Lettuce
 Onion Rings
 Pepperoni
 Pineapple Slice
 Sautéed Mushroom
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BURGER MANIA
Dressings. Burger Mania offers five flavorful sauces:
 Garlic Sauce
 Ketchup
 Mustard
 Teriyaki Sauce
 Wasabi Mayo
Fruit Juices. Fruit juices contain 100% fruit juices and saps that provide the body with
essential vitamins and mineral. Burger Mania offers seven healthful and nutritious juices -
Watermelon Juice, Pink Ice, Pink Perfection Juice, Mixed Fruit Explosion and Citrus Fruit
Smoothie, Mango, and Avocado Shake.
 Watermelon Juice is made from chopped seeded watermelon, ice, honey, and
black pepper. Watermelon contains useful levels vitamins and minerals, and helps
in losing weight.
 Pink Ice is made by combining sliced banana, frozen strawberries, juice, and
orange juice and crushed ice. Pink Ice is a refreshing blend of flavors that
quenches customer thirst.
 Pink Perfection Juice is a great combination of fruits that turns to a dazzling color
of hot pink. It is made with hulled strawberries, chopped watermelon, orange and
lime juice.
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 Mixed Fruit Explosion is a great taste smoothie that is made with fresh fruits -
banana, kiwi, mango, papaya, orange juice and ice cubes.
 Citrus Fruit Smoothie is a great flavor citrus drink made with grapefruit juice ,
orange juice, water, banana and unsweetened strawberries. It is easy to put
together and the combination which burst into a crisp, tart and mildly sweet
flavour that is very refreshing and different.
 Avocado Shake is made from the mixture of condensed milk, avocado,
evaporated milk, and crushed ice that gives perfect taste to its patron.
 Mango Shake is made from the mixture of condensed milk, mango, evaporated
milk, and crushed ice that gives a perfect taste.

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SERVICE AND WORK FLOW
Greet the Customers Welcome the customer/s politely with a smile.
Offer the order slip to the customer/s and by checking the

Give the Order Slip
slip they can already create their own burger.
Take the Order The counter personnel take the order/s of our customers.
Grill or fry the said The food personnel prepare the order/s.
order (preparing the
order)
Selling up The counter personnel ask the customer if he/she wants to

have any additional order.
Try NO
other Completion of orders is confirmed by the counter
products? personnel for the last time.
YES
Prepare the additional The food personnel prepare the additional order/s.
order
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BURGER MANIA
AA
Collect the payment The counter personnel take the payment; all transactions
will be on a cash basis.
Give the change if any After payment, the customer will receive the change if any.
Serve the order and Counter personnel serve the order to the customer and
thank the customer for
purchasing the product thank them politely.
Figure 20 Flowchart of Service and Workflow
The Service and Workflow Chart will serve as a guide to all personnel on how to conduct
the day-to-day operations of the business. The chart is important because it is a graphic
representation which simple and easy to follow for everyone. Moreover, it will ensure efficiency
when serving the customer, an important component of customer satisfaction.

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BURGER MANIA
ORDER SLIP
this BURGER belongs to:

EAT IN
To Go
Date created:
Create your own taste of burger in 4 simple to follow steps: (check)
STEP 1: PROTEIN CHOOSE A PATTY

Double triple
100% beef P95 EACH php 185 phpFresh
275 fruit Juices/ shakes
Crispy chicken P90 EACH Php 175 php 260
Tofu P75 each Php 145Php 55.00
php 215
STEP 2: bun Watermelon

CHOOSE ONE Juice
(free)
Mango Shake
HAMBURGER BUN
Figure 21 Sample Order
BRIOCHE BUN Avocado shake
STEP 3: TOP it off! p10 each PREMIUM DRESSINGS Slip

Php 65.00
p15each
Pink ice
Cheese Bacon
Lettuce Pink Perfection Juice
Chili con carne
Onion rings Mixed Fruit Explosion
Pepperoni ORDERING AND
Caramelized Onion (5php) Citrus Fruit Smoothie
Sautéed mushroom
Pineapple slice (5php) Egg PURCHASING FLOW
Fresh tomatoes (5php) Need recognition and
PLS DO NOT WRITE BELOW THIS LINE
determine special need
STEP 4: Get SAUCEd Add p10 each
SUBTOTAL:
Wasabi mayo
Garlic sauce
ketchup
teriyaki sauce (15php)
Mustard (15php) OS#:
Time:
Determine the materials and equipment to stock, including

the special materials for the burger.
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Source Options Determine sourcing of the product using an approved

vendor list. Qualify the supplier.
Approximate and Determine the best price and terms for the product. Record
calculate order price
and quantity. the quantity of order.
Review and confirm the orders by checking the price,

Purchase order
specifications and term and conditions of the product and
any additional obligations.
Order materials from the suppliers. Expedite

Expediting
purchase order to ensure timeliness of delivery.
Receive and list the Receive and record of all purchased orders from the
purchased order from supplier
supplier
Record purchased order Record and list down purchased orders.
Figure 22 Flowchart showing ordering and purchasing flow

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BURGER MANIA
FOOD PROCESS (Veggie Patties and Beef Patties)
Veggie Patties (Tofu)
Set up the food processor, ingredient and other tools. Drain

Prepare all the materials
and ingredients need the firm tofu, rinse and blot dry with a cloth to soak up
excess moisture.
Put the cut tofu in the

Cut tofu into 1 inch chunks, and add to food processor.
food processor
Add the rest of the ingredients (flour, fine corn meal, quick
oats, parsley leaves, basil leaves, paprika, coriander, cumin,
Mix the rest of the
ingredients in the ginger, salt, garlic, onion, pepper and soy sauce) in the food
food processor processor, just until the mixture starts to clump together.
Form veggie patties.

Form the Patties
Cover the patties with plastic wrap to avoid sticking with

Cover the patties
other patties.
Store in the refrigerator

Place the patties to rest in the refrigerator, until ready to
until ready to use
use.
Figure 23 Food process for Tofu Patties

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BURGER MANIA
Beef Patties
Prepare all the materials Wash and cut beef meat into cubes to fit the grinder. Set up
and ingredients need the food processor, ingredient and other tools.
Season the ground Combine all ingredients; ground beef, onion, garlic and
meat seasoning with salt and pepper.
Form the patties Form the ground beef into a patty.
Cover the patties with plastic wrap to avoid sticking with

Cover the patties
with plastic wrap other patties.
Place the patties to rest in the refrigerator for at least 30

Store in the refrigerator
until ready to use minutes, up to a few hours. It helps the patties stay together
better on the grill.
Figure 24 Food Process for Beef Patties
Table 17
Food Preparation Speed
FAST X SLOW
Based on proponents’ observation of production process of patties

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BURGER MANIA
OPERATION SCHEDULE
Burger Mania will operate 363 days in a year, except Maundy Thursday and Good Friday
at the following schedule: 24 hour operations from Mondays to Sundays.
One of the co- owners will take charge of the production process. The production of meat
patties and veggie patties will be four times a week together with the buying of raw materials to
lessen the work of transportation and uses of utilities. Nine personnel will work on a shifting
schedule:
 Store Manager : any time
 Bookkeeper : any time
 Production man : 5am to 8am (market time)
 Cook/Food Personnel : (1) 6am to 3pm (2) 3pm to 10pm & (3) 10pm to 6am
 Waiter : (1)6am to 3pm, (2) 3pm to 10pm & (3) 10pm to 6am
 Cashier : (1) 6am to 3pm, (2) 3pm to 10pm & (3) 10pm to 6am
Employees’ Qualifications
Employees are at the core of Burger Mania’s operation. Since it is a service
establishment, the employees must be able to give the highest quality of customer
satisfaction, meeting or even exceeding expectations. Burger Mania will not only satisfy
customers; it will surprise and delight them with friendly, helpful and attentive personnel.
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Therefore, it is critical that the firm is able to recruit and hire people with the following
qualifications:
1. Store Manager/Marketing. The Store Manager should have leadership skills and the
ability to supervise personnel. The store manager will be responsible for the overall
operations. In addition, the store manager will manage the day-to-day running of the
establishment and making sure that high standard of customer service, cleanliness and
hygiene, quality assurance, staff morale, training and performance are maintained. Before
the day starts, the manager will check and monitor the needed requirements; list,
approximate and calculate the order quantity and record everything. They also perform
weekly inventory.
2. Bookkeeper. The Bookkeeper will take charge of managing the budget of the store.
When the day ends, the bookkeeper must gather all the transactions and record the daily
sales. He / she will maintain a system of accounting policies and procedures, such as
preparing the monthly analysis of cost of goods sold and operational expenses against
prior year.
3. Production Supervisor. The Production supervisor will purchase the needed materials
and ingredients at 5 am to 8 am to catch the fresh vegetables, fruits and meats in the
suppliers. He/she will lead the preparation of products and other kitchen related activities.
4. Cook/ Food Personnel. The Cook will have two shifting schedule for the 24 hours
operation. First shift is 6am to 3pm, second shift is 3pm to 10pm and the last shift is
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10pm to 6am. H/she will also prepare the food and maintain the cleanliness of kitchen
area.
5. Waiter and Cashier. The Waiters and Cashiers will have the most interaction with
customers, so they need to make a favorable impression and work well under pressure,
meeting the demands of customers at several tables while maintaining a pleasant
appearance. The waiter and cashier will have three shifting schedules: the first waiter and
counter personnel must arrive 6 am to start the operation and end at 3pm; the second shift
will start at 3pm to 10pm; and the last shift from 10pm to 6 in the morning. The
personnel must call the manager three hours before their schedule time if one of them
cannot come to work so the manager or one of the partners can take charge.
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BURGER MANIA
MACHINERIES AND EQUIPMENT
Burger Mania will purchase the kitchen and store equipment from Abenson, Ace
Hardware, Shopwise Festival Supermarket, and Divisoria.
Store and Kitchen Equipment*
Item Quantity (Pcs.) Unit Cost (Php) Total (Php)
Blender white HR 2108(Philips) 2 2,478 4,956
Food Processor Multi-purpose 1 14,000 14,000

juicer & grinder (Matstone)
Refrigerator SR-S701TW (Sanyo) 1 11,795 11,795
Chest Freezer (American Home) 1 10,995 10,995
Dining set (1 table and 4 chairs) 12 4,200 50,400
Cooking Hood (Fujidenzo) 1 3,768 3,768
Burner Grill with Stove (Char-Broil) 1 32,000 32,000
Water Dispenser (Iwata) 1 4,995 4,995
Fire Extinguisher 2 600 1,200
Air Conditioner (LG) 2 11,998 23,996
Cash Register 1 18,000 18,000
Oven 1 3,000 3,000
TOTAL Php179,105
*5 years (useful time)
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BURGER MANIA
Store and Kitchen Supplies (Annual)
Item Quantity (Pcs) Unit Cost (Php) Total (Php)
Chopping board 2 224 448
Peeler 1 132 132
Tongs 1 126 126
Salad Tongs 7 59 413
Knife set 1 879 879
Strainer 1 148 148
Basin 3 40 120
Measuring cup 1 116 116
Measuring spoon 1 68 68
Casserole 1 665 665
Pot Holder 2 35 70
Ladle 5 95 475
Spatula 2 126 252
Bread knife (dozen) 5 85 425
Fork (dozen) 5 85 425
Frying pan 2 455 910
Round Basket 60 20 1,200
Tray 10 95 950
TOTAL Php7,822
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Store and Kitchen Supplies (Month)
Item Quantity Unit Cost (Php) Total (Php)
Tissue 1 100 100
Burger boxes (500 pcs@P3/pc) 3 1,500 4,500
Paper cups (1000 pcs@P1.50/pc) 6 1,500 9,000
Paper bag (500 pcs@P1.50/pc) 3 750 2,250
Gas Tank 10 730 7,300
TOTAL Php 23,150
MAINTENANCE SUPPLIES
Housekeeping (Quarter)
Item Quantity (Pcs) Unit Cost (Php) Total (Php)
Broom 1 125 125
Mop Refill 1 385 385
Dishwashing liquid (5l) 1 400 400
Sponge 4 28 108
Scrubbing Pad 1 32 32
Garbage bag 1 200 200
Hand Towel 6 15 90
Gloves 2 68 136
TOTAL Php1, 476

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BURGER MANIA
Housekeeping Supplies (Annual)
Item QUANTITY (Pcs) UNIT COST (Php) TOTAL (Php)
Mop Handle 1 220 220
Dust Pan 1 120 120
Trash can/bin 2 215 430
TOTAL Php770
RAW MATERIALS REQUIREMENT
Vegetable and Fruits Price (Php) Quantity Cost (Php)
Basil leaves 90/kg 1/2kg 45
Parsley leaves 210/kg 1/2kg 105
Red Onion 50/kg 1kg 50
White Onion 180/kg 1/2kg 90
Garlic 104/kg 1/2kg 52
Ginger 190/kg 1/2kg 95
Lettuce 73/pack 2 pack
146
Mushroom 104/455gms 455gms 104

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Pineapple (slice) 23/227gms 1137gms 115
Tomato 58/kg 1kg 58
TOTAL Php860
Meat Price (Php) Quantity Cost (Php)
Ground Beef 260/kg 5kg 1,300
Chicken 180/kg 3kg 540
Tofu 34/500gms 2 1/2kg 170
TOTAL Php2, 010
Extender/ Others Price (Php) Quantity Cost (Php)
Salt 50/500gms 500gms 50
Pepper 129/200g 200gms 129
Flour 106/kg 2kg 212
Vinegar 52/500grams half gallon 52
Soy sauce 51/500grams half gallon 51
Corn meal 85/kg 1kg 85
Quick oats 138/1kg 1kg 138

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Corn flakes 165/500grams 500gms 165
Mustard powder 60/30grams 30gms 60
Baking powder 120/kg 1kg 120
Paprika 60/30grams 30gms 60
Coriander 60/30gms 30gms 60
Cumin 52/30gms 30gms 52
Egg 72/1 dozen 3 dozen 216
Cheese 93/500g 500grams 95
Sugar 80/500g 500grams 80
Bacon 240/kg 1/2kg 120
Pepperoni 335/kg 1/2kg 167.50
Hamburger Buns 27.50/1 pack 30 packs 825
Brioche Buns 27.50/1 pack 30 packs 825
Ketchup 162/1 gallon 1 gallon 162
Mayonnaise 96/kg 1kg 96
Wasabi powder 74/50g 50g 74
Mustard 124/496g 496g 124
Teriyaki Powder 290/kg 1kg 290

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Cream 45/250ml 500ml 90
Oil 125/1 L 3L 375
TOTAL Php4, 845.50
Beverages Price (Php) Quantity Cost (Php)
Banana 67/kg 3kg 201
Grape 210/kg 2kg 420
Kiwi 15/pc 8 pcs 120
Lime 75/kg 1kg 75
Mango 120/kg 2kg 240
Papaya 19/pc 3 pcs 57
Orange 18/pc 20 pcs 360
Strawberry 350/kg 2kg 700
Watermelon 39/kg 10kg 390
Avocado 8/pc 10 pcs 80
Condensed milk 40/175gms 1,750gms 400
Evaporated milk 26/175grm 1,750 260
Ice 20/sack 20 sacks 400
Honey 116/340gms 340gms 116
TOTAL Php3, 819
Burger Mania will follow a fixed internal system when ordering its raw materials:
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 Vegetables and Fruits Four times/week
 Meat Four times/week
 Beverages Four times/week
 Extenders Two times/week
PLANT SIZE
Fastbytes is a 24-hour dining and retail hub that opened its doors to the Northgate
Cyberzone community. Tenants include the direct and indirect competitors of Burger Mania,
which are Jollibee, McDonald, Kangaroo Jack, The Sandwich Guy and The New Bistro Deli.
The total floor area of Fastbytes is 1,100 square meters and Burger Mania will occupy 90 square
meters.
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VICINITYMAP
Figure 25 Vicinity map of Muntinlupa City

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BURGER MANIA
Figure 26 Vicinity map showing location of Fastbytes
DESIGN APPROACH
1. Design will feature an attractive look so that Burger Mania can easily get customers’
attention.
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2. The main kitchen will be located inside the production area where materials for cooking
are also placed.
Floor Plan
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Figure27 Floor plan of Burger Mania

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Perspective
Figure 28 Perspective of Burger Mania
Bird's eye view
Figure 29 Bird's eye view of Burger Mania

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Back view
Figure 30 Back view of Burger Mania
PROJECT SITE
Burger Mania will be located at Fastbytes Cyberzone Northgate Filinvest, Alabang
Muntinlupa City. This place serves as the main cafeteria in the area and it will be an advantage
for the business to be located in a highly visible area with heavy foot traffic. It is also close to
other food companies.
The distance between the workplace and the market where supplies will be sourced is
quite near to each other so the source of supply will not be a problem with minimal
transportation cost. The rental fee for specific area of Burger Mania amounts to Php 50,000.
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Building and Facilities
The restaurant’s structure measures a total area of 90 square meters. The store rent is Php
50,000/ month. The overall production and operation of the entire project will be done in the
same place. The cost of facility refurbishment will amount to Php 75,000 including labor cost.
Utilities
Utilities such as water and electricity are important for daily operation and expenses are
included in the rental fee of Php 50,000. The overall consumption of water and electricity will be
shouldered by the management as part of the rental fee regardless of how much is consumed.
Transportation
The budget for the going and forth the Alabang market is Php 34.00 will be incurred for
going back to the workplace and to Alabang market. The mode of transportation will be the
jeepney to lessen the cost of the entire business.
Waste Management and Disposal Method
One of the routine activities of the business, aside from its daily operation is waste
management which should be observed with careful planning and consistency. Waste
management focuses on the restaurants’ overall hygiene and food safety. The restaurant will
allocate 1 medium trash bin for the kitchen and 1 small trash bin under each table.
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As part of the policies and guidelines of the Fastbytes, Burger Mania will join other
restaurants in promoting and implementing the proper waste management around the area to
lessen the waste and cost maintenance of the internal and external environment by:
1. Using paper bags and paper packaging in-line with food preparation in compliance with
the plastic-free part of the policy of the city; and
2. Day and night checking of waste inside and outside Burger Mania’s environment.
Burger Mania will ensure the cleanliness and sanitation. All employees are tasked to
maintain restaurant cleanliness and strict personal hygiene at all times.
1. The entire restaurant will observe proper hygiene to preclude food spoilage and possible
bacteria that can cause food poisoning and other health trouble.
2. Personal hygiene is very much important for all the workers/employees to look pleasant
for the customers. Rules like proper wearing of uniforms, and health clearance will be
properly observed.
Table 18
Waste Disposal System
Waste Disposal
1 trash bin 2 trash bin 3 trash bin
X
Based on the observation on the daily routine in the waste management of Fastbytes, there will be
garbage collection daily between 4-5pm.
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PRODUCTION COST
Veggie patties
Ingredients Cost (Php)
Firm Tofu (1000g) 68.00
Flour (250g) ` 26.30
Corn Meal (250 g) 21.30
Quick Oat (250g) 34.50
Parsley (10g) 34.50
Basil leaves (10g) 1.50
Paprika (2g) 4.00
Coriander (2g) 4.00
Cumin (2g) 3.00
Ginger (4g) 1.50
Salt (10g) 1.00
Garlic (20g) 2.08
Onion (20g) 1.00
Pepper (10g) 1.29

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Soy Sauce (2g) 2.00
Total Cost (10 per serving) Php176.97 (17.70/serving)
Chicken Patties
Chicken Fillet 25.75/each
Salt (10 grams) 1.00
Pepper (10 grams) 1.29
Vinegar (250 grams) 8.00
Baking powder (100 grams) 20.00
Flour (250 grams) 26.50
Garlic (20 grams) 2.00
Mustard powder (10 grams) 20.00
Eggs (3pcs) 18.00
Crushed cornflakes (30 grams) 10.30
Total Cost (7 per serving) Php387. 09 (55.30/serving)
Beef Patties
Ground Beef (1000grams) 260 (26 each)
Refined Salt (10grams) 1.00
Ground pepper (10grams) 1.29
Onion (20 grams) 1.00

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Garlic (20 grams) 2.08
Total Cost (10 servings) Php265.37 (26.54/serving)
Toppings
Ingredients Cost (per serving)
Bacon (20grams) 4.80
Chili con carne (10grams) 5.31
Caramelized Onion (20grams) 1.76

Cheese (20grams) 3.80
Fried Egg (1pc) 6.00
Fresh tomatoes (25grams) 1.45
Lettuce (10grams) 2.92
White Onion rings (20grams) 2.86
Pepperoni (15grams) 5.03
Pineapple Slice (20grams) 2.03
Sautéed mushroom (15grams) 4.80
Total Cost Php__________
Dressings
Garlic Sauce (20 grams) 4.00

Ketchup (20 grams) 3.24
Mustard (15 grams) 3.75
Teriyaki Sauce (20 grams) 5.80
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Wasabi Mayo (20 grams) 4.88

Total Cost Php_________
Computation for Total Cost per Unit
Formula
EP x UP + 10% x 60% + Mark-up (%) = Total Cost/Unit

Q
EP - Edible Portion
Q - Quantity
UP - Unit Price
10% - Fixed (OH)
60% - Margin (Costing)
Toppings
Bacon
20 grams x Php 240 = Php 4.80 + 10% x 60% + Mark-up(78%) = Php 15.00
1000grams
Caramelized Onion
20 grams x Php 17.62 = Php 1.76 + 10% x 60% + Mark-up(78%) = Php 5.00
200grams
Cheese

500grams
Chili con carne

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100grams
Fresh Tomatoes

100grams
Egg
1pcx Php 72 = Php 6.00 + 10% x 60% + Mark-up(54%) = Php 15.00

12
Lettuce

250grams
Mushroom
496grams
Onion Rings
20 grams x Php 77.15 = Php 3.86 + 10% x 60% + Mark-up(47%) = Php 10.00
400grams
Pepperoni
1000grams
Pineapple

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227grams
Dressings
Garlic Sauce
20 grams x Php 100 = Php 4.00 + 10% + 60% + Mark-up(42%) = Php 10.00
500grams
Ketchup
1000grams
Mustard
15 grams x Php 129 = Php 3.75+ 10% + 60% + Mark-up(51%) = Php 10.00
496grams
Teriyaki Sauce
1000grams
Wasabi Mayo
20 grams x Php 122 = Php 4.88+ 10% + 60% + Mark-up(75%) = Php 15.00
500grams
Beverages
Watermelon Juice
250g Watermelon 9.75
175g Crushed Ice 6.13
6g Honey 3.00
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0.75g Black Pepper .25
TOTAL COST 19.13/serving(12oz or 355ml)
Pink Ice
125g Bananas 8.40
20g Strawberries 7.00
30g Grapes 6.30
TOTAL COST Php27.83/serving (12oz)
Pink Perfection Ice
175g Watermelon 6.83
1/2pc Orange (juice) 9.00
1/4pc Lime (juice) 2.00

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Mixed Fruit Explosion Smoothie
90g Banana 6.03
1/2pc Kiwi 7.50
35g Mango 4.20
1/8pc (90g) Papaya 2.38
1/4pc orange juice 4.50
Citrus Fruit Smoothie
30g Grape 6.30
1/2pc orange juice 9.00
80g Banana 5.36
100g Ice 3.50

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Avocado Shake
1/2pc Avocado 4.00
22.5g Condensed milk 5.00
22.5g Evaporated milk 3.25
175g Ice 6.13
TOTAL COST 18.38/serving(12oz)
Mango Shake
75g Mango 9.00
22.5g Condensed milk 5.00
22.5g Evaporated milk 3.25
175g Ice 6.13
LABOR REQUIREMENTS
1. Production Supervisor
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BURGER MANIA
The personnel will supervise, coordinate and participate in activities in the kitchen
especially in food preparation. He/she will also manage the purchasing of materials and
ingredients.
Responsibilities and Duties
 Take charge of the preparation of food and drinks
 Check stocks that will be needed
 Ensure high quality of raw materials and products
Job Specification
 Possess the skills on food preparation
 Must have knowledge in meat processing
 Time conscious
2. Waiter (Shifting)
The personnel will perform a variety of duties related to food service. These
include greeting and serving the customers, storing, preparing food to order and
maintaining sanitation around the vicinity. They will work at a pace consistent with
changing business volume and demands.
 Greet the customers

 Entertain the customer/s who will come inside the vicinity
 Check the orders
SALARY: Php 12,870

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3. Cashier (Shifting)
The personnel will greet the customers, take food and drink orders. He/she will
also answer questions and explain the menu items. They will also coordinate work with other
staff to improve the workflow of operation.
 In charge of the cash box and properly recording all transactions

 Receives and secures all cash generated from sales
 Conducts proper inventory of products and raw materials in cooperation
with the one in charge for production
 Submit sales report together with all sales invoice and order slips
 Remits all cash sales to the manager.
Job Specification
 At least high school graduate w/ cashier experience

 Pleasing personality
SALARY: Php 12,870

Table 19
BURGER MANIA
Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Store
Work Schedule
Manager/ Work day Work day Work day Work day Work day Work day Work day
Marketing
Production
Work day Work day Work day Work day Work day Work day Work day
Supervisor
Bookkeeper Work day Work day Work day Work day Work day Work day Work day
Cook Work day Work day Work day Work day Work day Work day Work day
Cashier Work day Work day Work day Work day Work day Work day Work day
Waiter Work day Work day Work day Work day Work day Work day Work day
109
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CHAPTER 3
ORGANIZATIONAL AND MANAGEMENT STUDY
Purpose of the Study
The purpose of the business is to earn money and satisfy customer by serving customized
burger. Burger Mania brings people a new way to eat burger by offering customized burger
which people can choose every part of burger based on their flavor and personal preference.
According to the market study, the target market is employees who work in the area.
Burger Mania is surrounded by different Business Process Outsourcing (BPO) companies which
is well defined market. The profit of the project will be coming from its captured audience
around the area where income is high and customers are able to buy the product.
Burger Mania will always bring maximum satisfaction to customers and will
continuously improve the product as well the service it renders.
The management consists of Store Manager/Marketing, Bookkeeper, Production
Supervisor, Counter/Cashier, Cook and Waiter. The employees will be provided with the various
benefits like overtime pay, Social Security System (SSS) coverage, Phil Health benefits, and
other relevant benefits.

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BURGER MANIA
Form of Ownership
The form of organization is partnership because it will establish by four individuals who
will be considered as general partners. Each general partner takes part in the management of the
business and also takes responsibility for the liabilities of the business. The four general partners
include: Darlene Ruth C. Briones, Ma. Leonora A. Diaz, Kristil Ivy Catherene A. Landao and
Dan Thach Truong.

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BURGER MANIA
Organizational Structure
STORE MANAGER /
MARKETING
PRODUCTION
SUPERVISOR
BOOKKEEPER
COOK/ FOOD WAITER (3) COUNTER /

PERSONNEL CASHIER (3)
Figure 30 Proposed Organizational Chart of Burger Mania

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Officers and Key Personnel
1. Store Manager/Marketing Supervisor.
Store Manager/Marketing Supervisor is the one who is in charge of entire store and the
employees that work within. He / She will prepare marketing strategy and write action plans to
attain specific objectives. He / She is also in charge of the general operations of a store, making
sure it runs smoothly and cleanly.
Job description
 Manage entire operation of Burger Mania fast food restaurant.
 Deal with customer service issues such as queries and complaints.
 Set policies and standard operating procedures for strict implementation at all times.
 Manage and assign tasks appropriately to ensure the stores are clean,
 Ensure that inventory is adequately stocked, organized, well kept and priced correctly.
 Motivate store staff by selecting, orienting, and training employees.
 Maintain stability and reputation of the store by complying with legal requirements.
 Supervise store level merchandising, media, events and community relations, promotions
and local advertising.
 Develop pricing policy.

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Job Qualifications:
 Candidate must possess at least a Bachelor’s/College Degree in Food and Beverage
Services Management, Business Studies/Administration/Management, Marketing,
Commerce, Hotel & Restaurant Management or its equivalent
 Not more than 35 years old
 With at least 3 years of working experience under the same capacity specializing in
restaurant service or its equivalent
 Female or Male with pleasing personality
 Must be willing to work in Alabang, Muntinlupa City
 Knowledgeable in various dimensionof restaurant functions such as Dining & Kitchen
Operations and Local Store Marketing
 Proficient in both oral and written communication
 Flexible and willing to work on extended hours.
2. Bookkeeper
The bookkeeper will take charge of managing the budget of the store. He / She will
maintain a documented system of accounting policies and procedures, such as preparing the
monthly analysis of cost of goods sold, inventory, and operational expenses against prior year.
Job description
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 Engage in budgeting
 Perform financial reporting and analyses
 Responsible for taxation management and compliance with government regulatory
reports
 Compute employees’ salaries and wages.
Job Qualifications:
 Must be a graduate of BS Accountancy, Finance, Banking or its equivalent
 Female or Male
 At least 2 years of working experience in accounting related tasks
 Able to record, validate and check the daily cash inflow and outflow of the company
 Maintain a systematic record of financial files
 Must be detail and deadline oriented
 Can work with minimum supervision.

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3. Production Supervisor
Production Supervisor is generally responsible for the purchasing of raw materials and
controlling overall production cost of the business and monitoring the inventory of foods and raw
materials.
Job description:
 Responsible for the purchasing of raw materials
 Control overall production cost
 Monitor food inventory
Job Qualifications:
 Candidate must possess at least a Bachelor’s Degree in Food Technology or its
equivalent
 At least 2 years of working experience in food industry or related field
 Female or Male
 25 to 35 years old
 With background in production planning
 With good communication and interpersonal skills
 Willing to perform related activities such marketing, purchasing and like

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5. Cook
The Cook plays one of the most important roles in the fast food restaurant industry. The
cook must have extensive knowledge of the food their restaurant prepares, as well as the ability
to implement quality new menu items. They must also possess the managerial skills required to
run a kitchen and manage other food personnel working in it.
Job description:
 Clean food preparation areas, cooking surfaces, and utensils.
 Maintain sanitation, health, and safety standards in work areas.
 Measure ingredients required for specific food items being prepared.
Job Qualifications:
 Must possess at least Food & Beverage Services Management, Hospitality and Restaurant
Management, Culinary Arts or its equivalent
 At least 2 year(s) of working experience in this position in a restaurant setting
 Female or male with pleasing personality, neat looking and well-groomed
 Must be 25 to 35 years old
 Must be willing to work in Alabang, Muntinlupa City
6. Counter Cashier
Cashier will have the most interaction with the customers; coordinate services, as well as
greet patrons and answer customers’ questions.

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Job Description:
 Take the order of customers.
 Ensure that all transactions are done on cash basis transactions
 Send order to the cook
 Greet every customer who comes to the restaurant.
Job Qualifications:
 Candidate must possess at least a Vocational Diploma/Short Course Certificate,
Bachelor’s/College Degree in any field.
 Female or male not more than 30 years old
 With at least 1 year working experience
 Possess pleasing personality with good grooming
 Must be customer service oriented
 Must be willing to work on extended hours as needed

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7. Waiter
Take orders and serve food and beverages to patrons at tables in dining establishment.
Check with customers to ensure that they are enjoying their meals and take action to correct any
problems.
Job Description:
 Greet every customer who will come in
 Serve food and/or beverages to patrons
 Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning
 Maintain the cleanliness of the facility
 Entertain inquiries/additional order/s of the customers.
Job Qualifications:
 Must be a graduate of any field of course(college level/vocational)
 With pleasing personality and good communication skills
 With at least 1 year working experience in related field
 Male or female
 At least 21 to 26 years old
 Knowledge and skills in restaurant operation
 Must be innovative, organized and highly systematic

JUN JUL AUG SEPT OCT NOV DEC JAN FEB MAR ARR MAY

Small Business Planning

Feasibility Study
Table 20

Registration at BIR
BURGER MANIA

Project Schedule
SEC

Securing Permit from City
Hall

Business Permit

Sanitary Permit

Permit to Operate

Capital Accumulation

Site Design and Completion

Product development

Acquisition of equipment

Acquisition of supplies

Recruitment and hiring

employees

Training of Hired Employees

Promotion

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Start of the Business

Operation
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COMPANY POLICY
Introduction and Purpose
This is intended to provide employees with a general understanding of Burger Mania
personnel policies. The information should be helpful in familiarizing employees with the
Company.
The policy cannot anticipate every situation or answer every question about employment.
It is not an employment contract or a legal document. In order to retain necessary flexibility in
the administration of policies and procedures, Burger Mania reserves the right to change or
revise policies, procedures and benefits described.
None of the following policies or standards of conduct are intended, nor shall they have
the effect, of interfering or inhibiting any employee in the exercise of any right guaranteed or
protected by law. It is Burger Mania’s company policy is to operate within the letter and spirit of
all applicable laws and regulations. Burger Mania’s core purpose is to nourish and delight
everyone we serve, as supported by our core values of integrity and fairness, respect and caring.
Burger Mania expects each employee to reflect these core values, and exercise the highest levels
of integrity, ethics, and objectivity in actions and relationships which may affect Burger Mania,
or where the employee represents or negotiates on behalf of Burger Mania. Employees must not
misuse the authority or influence of their positions in these relationships. When there is doubt as
to whether an action is appropriate, or whether it will cause embarrassment to Burger Mania or
its reputation, it should be avoided. Employees who violate this policy are subject to severe
disciplinary action, including termination of employment. Employees who know of violations
must immediately report them to their manager, or they are also subject to severe disciplinary
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action. Any employee who reports a violation or a potential violation may, to the extent legally
possible, remain anonymous.
We consider the employees of Burger Mania to be one of its most valuable resources.
This has been written to serve as the guide for the employer/employee relationship. It contains
only general information and guidelines. The procedures, practices, policies and benefits
described here may be modified or discontinued from time to time. We will try to inform you of
any changes as they occur. This information should be treated as confidential. No portion of this
should be disclosed to others, except Burger Mania employees and others affiliated with Burger
Mania whose knowledge of the information is required in the normal course of business. Some
subjects described in this are covered in detail in official policy documents.
Equal Employment Opportunity
Burger Mania provides equal employment opportunities (EEO) to all employees and
applicants for employment without regard to race, color, religion, gender, sexual orientation,
gender identity, national origin, age, disability, genetic information, and marital status. This
policy applies to all terms and conditions of employment, including hiring, promotion,
termination, layoff, leaves of absence.
Burger Mania is committed to a work environment in which all individuals are treated
with respect and dignity. Each individual has the right to work in a professional atmosphere that
promotes equal employment opportunities and prohibits unlawful discriminatory practices,
including harassment. Therefore, Burger Mania expects that all relationships among persons in
the office will be business-like and free of bias, prejudice and harassment.
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Employee Relation
Burger Mania Company believes that the work conditions, wages, and benefits it offers to
its employees are competitive with those offered by other employers in this area and in this
industry. If employees have concerns about work conditions or compensation, they are strongly
encouraged to voice these concerns openly and directly to their manager.
If the employees deal openly and directly with the store manager, the work environment
can be excellent, communications can be clear, and attitudes can be positive. We believe that
Burger Mania Company apply demonstrates its commitment to employees by responding
effectively to employee concerns.
Employee Classification
Burger Mania expects all employees to perform their job duties in a safe and productive
manner. The Store Manager will use an ongoing performance evaluation to accomplish the
following objectives.
 Employees will understand what job duties they are expected to perform and the performance
standards they are expected to meet.
 Employees will be aware of whether they are meeting or exceeding the performance
standards and will have an opportunity for open communication and interaction with their
manager about their job performance.

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Hours of Work and Pay
Workweek. For purposes of the Fair Labor Standards Act, the workweek consists of seven
(7) days beginning immediately after 12:00 midnight on Saturday and ending at 12:00 midnight
the following Saturday.
Regular Workday. Regular workday normally consists of eight (8) hours of actual work in a
workday. The company reserves the right to change the hours that constitute a regular workday.
The Store manager will inform the employees upon the scheduled hours and any changes to that
schedule.
Payday Policy. Employees are paid on a semi-monthly basis–the 15 th of the month and the
last working day of the month. When a payday falls on a weekend or a recognized holiday, pay
checks will be distributed on the last scheduled working day before the weekend or the holiday.
Sick leave. For part-time nonexempt employees, whose regular work schedule consists of 8
hours or more hours each week, are eligible for Sick Pay Entitlement following completion of 30
days calendar days of continuous service. The employees must personally notify the Store
Manager at least 3 hoursbefore the start of the shift if the employees are unable to work due to
unanticipated injury or illness. The employees must give notice in advance of all forseeable
medically related absences. Medical appointments must be arranged in advance with your
supervisor. It is your responsibility to communicate return-to-work plans with your supervisor.
Failure to maintain contact with your supervisor as instructed may result in disciplinary action up
to and including termination.
If, upon completion of 30 days calendar days of service, the employees are not at work
due to a non-work-related injury or illness, eligibility to participate in this plan will become
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effective upon your return to active employment. The employees' inability to work and ability to
return to work must be established to the satisfaction of the store manager who may require
written evidence from the employees attending medical person.
Payment under this policy is not considered time worked for computing overtime pay.
Abuse or violation of this policy may result in disciplinary action.
Holidays. The Company grants the following holidays as paid holidays to qualified
employees:
 Maundy Thursday
 Good Friday
An employee is qualified for holiday pay if he or she meets all the following conditions:
 The employee has worked for Company for at least 363 days prior to the paid holiday; and
 The employee worked the last regularly scheduled workday before and the first regularly
scheduled workday after the holiday unless excused in writing by the company; and
 The employee is a contractual or part-time employee
Holiday pay shall be paid at the qualified employee’s regular straight time rate of pay.
An employee working on a paid holiday shall be paid two times his or her regular rate of
pay for hours worked on the paid holiday. The company may require that work be scheduled on
these days as operations, markets, etc. may demand.

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Company Work Rules
Violation of any rule of the company may result in discipline, up to and including
discharge. The list of rules below does not contain every rule or possible standard of conduct
expected from our employees, but it states many of the more fundamental rules.
Prohibited conduct includes:
1. Violating safety rules or safety practices.
2. Violating substance abuse policy.
3. Engaging in horseplay, fighting.
4. Being tardy or absent without authorization or notification.
5. Missing three consecutive scheduled workdays without notifying the company.
6. Contributing to unsanitary conditions or poor housekeeping.
7. Smoking in unauthorized areas.
8. Causing loss or waste of material or parts due to carelessness.
9. Unauthorized use of company phones.
10. Posting, altering or removing any matter on bulletin boards on company property unless
specifically authorized.
11. Being dishonest or committing a fraudulent act or breach of trust.
12. Threatening, intimidating, coercing or interfering with fellow employees on company
property or on company business.
13. Using profane, abusive or threatening language.

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14. Leaving the working area during the work shift without permission.
15. Working overtime without authorization or failure to work assigned overtime.
16. Failing to follow job instructions, verbal or written, insubordination.
17. Stealing, misusing, destroying or removing from company premises without authorization
any company property or the property of any employee.
18. Using company’s facilities, equipment time or materials without authorization.
19. Provoking or instigating a fight or fighting during work hours, on company property or on
company business.
20. Engaging in criminal conduct whether or not it is related to job performance.
21. Sleeping on the job during work hours.
22. Falsifying any company records, including employment information.
23. Carrying firearms or any other dangerous weapons at any time on company property.
24. Violating any company rule, policy or procedure.
Misconduct or violation of company policies, rules or procedures may result in a verbal or
written warning, a suspension with or without pay or termination. The company will base the
type of discipline it administers upon the facts of each particular case as determined by the
company.
Confidentiality Policy
Company and Personnel Information
In order for our employees to conduct company business and properly administer our own
personnel procedures, we must gather and maintain certain private information. The purpose of
this Confidentiality Policy is to set forth guidelines with regard to the collection, maintenance,
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use and disclosure of confidential information. All employees share the responsibility to ensure
that proper security and confidentiality are maintained. Report any breach promptly to the store
manager. Anyone who violates this policy will be subject to disciplinary action and possible
legal recourse.
Company property includes not only tangible property such as tables, chairs, kitchen
equipment, but also intangible property such as information, data and ingredients of the food and
beverages. Of particular importance are proprietary information and confidential information.
Proprietary information includes all information obtained by company employees during the
course of their work. This Handbook, for example, contains proprietary information.
Confidential information is any company information that is not generally known to the public or
our industry. Production information, personnel files, employee medical information, computer
records, financial and marketing data, formulas and trade secrets are examples of confidential
information.
General Policies
 You may not disclose or use proprietary or confidential information except as your job
requires. You also may not disclose or use any proprietary or confidential information that
you obtained during the course of your employment with any previous employer.
 Do not discuss confidential information with anyone, including coworkers, customers and
individuals outside the company especially the ingredients of the food, except as necessary to
carry out assigned duties. Take extra precautions when you are in areas where someone may
overhear your discussion or observe your work. Clear your desktop of any confidential
information before leaving your desk. If you need to leave your computer during the
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workday, you should use the “lockout” feature which will require you to enter a password
when you return. Where appropriate, clearly mark files as “Confidential.”
 Computers regularly used by an individual should not be used by other staff without
permission.
 Use only honest, legitimate means to collect information. Whenever practicable, obtain the
information directly from the individual concerned.
 When in doubt about the release of information, check with your immediate Store Manager.
Never be intimidated into releasing the information when there is a question.
Information about our Business Operations
In managing the operations of our business, certain staff members become privacy to sensitive
information about the business, our customers, and our employees. This information must remain
confidential both internally (within the company) and externally (outside the company, including
spouses and family members). Do not discuss it with others beyond what is required to perform
your job unless you are given specific authority to do so.
No Solicitation Policy
The company has established a no solicitation rule to maintain and promote efficient
operations and security.
No employee can solicit or promote support for any cause or organization during his or
her working time. In addition, no employee can solicit another employee during that employee's
working time. Working time is defined as all time an employee is required to be on company
premises, on duty or at a prescribed workplace, including preparation time, opening and closing
times and required meetings.

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Conflicts of Interest
Each person employed by Company shall not engage in any activity if it will:
 Adversely affect on-the-job work performance,
 Create a conflict with the business interests and purposes of the company or
 Have a negative impact on the business or reputation of the company, its product or other
company employees.
Attendance Policy
Our Expectations
Burger Mania expects all employees to be on time, at work and ready to work a full shift
as a condition of hire and continued employment. Absenteeism, early departures and late arrivals
burden your fellow employees. While it is recognized that it may be necessary for you to be
absent occasionally, it is important that absences be kept to a minimum.
Call-in Requirements
If you will be absent from work for any reason, it is absolutely necessary for you to
personally notify the store managerbefore the start of the employees' scheduled shift; unless an
unforeseeable event or an emergency prevents you from giving advance notice. In the case of an
unforeseeable event or emergency, the employees must personally notify the store
managerwithin three hours after the event or emergency. Notice of the employee’s absence from
a spouse, parent or other person is not acceptable, unless an emergency prevents the employee
from personally contacting the store manager. The employees must state why you are unable to
attend work and must leave a phone number where you can be reached. Notifying the company
of an absence or tardiness does not excuse the absence or tardiness. Upon request, the employees
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must furnish proof satisfactory to the company to substantiate the reason for absence or
tardiness. Any employee who knowingly falsifies information relating to their absence will be
disciplined.
Failure to call in violates the call-in policy and will lead to disciplinary action up to and
including discharge. If you fail to either call in or report to work for 3 consecutive work days the
employee will be terminated.
Attire and Grooming
It is important for all employees to project a professional image while at work by being
appropriately attired. Burger Mania employees are expected to be neat, clean and well groomed
while on the job. Clothing must be consistent with the standards for a business environment and
must be appropriate to the type of work being performed.
All employees must be covered from shoulders to knees at all times (no see-through or
sleeveless clothing is permitted at any time). Natural and artificial scents may become a
distraction from a well-functioning workplace and are also subject to this policy
Burger Mania is confident that employees will use their best judgment regarding attire
and appearance. Management reserves the right to determine appropriateness. Any employee
who is improperly dressed will be counselled or in severe cases may be sent home to change
clothes. Continued disregard of this policy may be cause for disciplinary action, which may
result in termination.
Discipline
Excessive absenteeism or tardiness may lead to disciplinary action, up to and including
termination of employment. Other continuing patterns of absences, early departures or tardiness,
regardless of the exact number of days, may warrant disciplinary action. Burger Mania will
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consider the employees' record of tardiness, unexcused absences, excessive excused absences,
suspensions, personal days off, leave of absence and injury resulting in time missed.
Personnel Records
The accuracy of each employee’s personnel records is essential for the proper handling of
many issues of importance to you as well as to the company. It is the employees' responsibility to
promptly notify the store manager of any of the following personal data changes:
 Mailing address
 Address/location
 Home/message phone number
 Person and phone number to call in the event of an emergency
 Marital status change
 Insurance beneficiary
Forms to update your personnel records are available from the store manager. Changes may be
made in person at the main office during regular business hours. Failure to keep the personnel
records up to date can adversely affect the employees work opportunities and the eligibility of
the employee and the dependents for employee benefits.

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CHAPTER 4
SOCIO-ECONOMIC STUDY
Social and Economic Contribution
The proponents will start to promote the product by providing target customers with
choices in making their own desired burger. This allows Burger Mania gain its reputation after
introducing its unique offering to a small targeted individual. The business contributes to the
development of economy by expanding its output and contributing to the Gross Domestic
Product (GDP) of the country. It supports the society by promoting proper waste management
around the area to avoid environmental problems that affect both the individual and the
community.
The entrepreneurial role of the proponents is to maximize the profitability of the business
while meeting society’s expectations. Entrepreneurial activity will not be limited to the business
itself but to the entire environment where it belongs.
Burger Mania will grab the opportunity to buy raw materials at a lower price and sell at a
higher price with a value added to it, and the advantage is the pure profit. In a simple way,
buying and selling in different markets are essential to maintain profits. Burger Mania will also
look for the opportunity of identifying possible suppliers of raw materials at much lower cost as
it continues its operations.
Improved Employment Status and Income Level

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Initially Burger Mania will provide employment to few individual and as the business
grows it will provide more opportunities to people who need jobs. It can make a great
contribution to unemployed people who have not been given opportunities to work. The business
will offer salary based on the prevailing minimum industry wage. Wage adjustment will be made
based on inflation rates and performance of the worker.
As buyer of raw materials such as vegetables, fruits, and meats, it will also make a big
contribution to the suppliers of raw materials especially to those in the provinces which are the
sources of supply.
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Taxes as Contribution to Municipal and National Government
The taxes that Burger Mania will pay generally depend on the total profit that business
will be getting. Burger Mania will make it a point to pay the correct taxes, so that the
government can provide basic services to Filipinos.
Demand for Raw Materials
One advantage for Burger Mania is that it can source its raw materials from numerous
local suppliers. This is beneficial for both the business and the supplier – the business will
benefit by way of cheaper local ingredients while the suppliers will enjoy an increase in demand
for their raw materials. Both sides will profit and sustain a productive relationship with each
other.
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CHAPTER 5
FINANCIAL STUDY
Introduction
This part of the feasibility study shows the different financial reports necessary for the
business to make sound financial decisions. In this case, Burger Mania will show whether it can
make a profit during the first three years of operation. Product pricing is based on what the
customers are willing to pay for the customized burger. However, the business will also consider
the pricing of the indirect competitors. Based on the market study, Burger Mania has a large of
demand satisfy in an industrial area. Therefore, it has a good chance to stay in the business for a
long time.
Major Assumptions
 Operation starts on May 1, 2015.
 The business will use the fiscal year in reporting all financial statements and financial
reports (May 1-April 30).
 Initial capital amounting to Php700, 000.00 will come from the parents of each partner.
 Business operation will be 363 days a year.
 The business performs its day to day transactions on a cash basis.
 All equipments will be replaced only when needed.
 All items under inventory are what are purchased on account.
 Sales are cash basis.
 One week supply of raw materials is expected to be on hand at the end of each month.
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 The selling price is expected to increase by 4.40% yearly based on the current inflation
rate of 2014.
 Revenue is based on the percentage of projected demand similar to its succeeding years.
 Cost-Plus Pricing is used in determining the selling price.
 The cost of sales is based on current inflation rate of 4.40% and projected demand.
 Salaries of all employees are based on the minimum wage weight in Metro Manila.
 Raw materials - Ending for the first month of operations is assumed to be 10% of the raw
materials available for sale.
 Goods in process - Ending for the first month of operations is expected to be 10% of the
total goods available for sales.
 Cost of sales is based on daily average production and the computation of cost of sales is
based on monthly and annual basis.
 All operating expenses are increase by 4.40% on the succeeding years of operations
based on current inflation rate.
 Salaries for the succeeding years will increase depending on the profit.
 Benefits such as SSS, Pag-Ibig, and PhilHealth contribution will be deducted from the
salary of the employees. The employers will also contribute the mandatory amount
needed.
 Direct labor is based on the production time each product is being produced.
 Tax computation is based on 30% tax rate of the partnership.
 Rent expense is based on one quarter prior the operation and proper allocation of project
cost.
 All equipments and supplies are paid in cash on the day of purchase.
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 Store and Kitchen equipment are depreciated using straight-line method but the amount
for each equipment is different because they have different useful life without scrap
value.
 The rent for the space is fixed to Php50, 000 including utilities.
 The renting of space will be made on a monthly basis.
 All operating expenses are considered fixed cost and variable cost are only those that are
directly related to production cost.

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TOTAL PROJECT COST
A. FIXED CAPITAL
Leasehold Improvements Php75,000.00
Store and Kitchen Equipment 179,105.00
Total Initial Fixed Capital Cost Php254,105.00
B. PRE-OPERATING COST
Advertising expense Php5,040.00
Taxes and Licenses Fee 6,630.00
Rent Expense 50,000.00
Transportation Expense 544.00
Monthly Salary 185,216.00
Total Pre-operating Cost Php472,380.00
C. INITIAL WORKING CAPITAL

Cash on Hand Php24,569.00
Inventories Supplies 25,862.00
Raw Materials 145,788.00
Maintenance Equipment 2,246.00
Total Initial Working Capital Php248,515.00
TOTAL COST OF THE PROJECT Php700,000.00

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RAW MATERIALS REQUIREMENTS
Vegetables and Fruits
ITEM PRICE (Php) QUANTITY COST (Php)

Basil leaves 90/kg 1/2kg Php45
Parsley leaves 210/kg 1/2kg 105
Red Onion 50/kg 1kg 50
White Onion 180/kg 1/2kg 90
Garlic 104/kg 1/2kg 52
Ginger 190/kg 1/2kg 95
Lettuce 73/pack 2 pack 146
Pineapple (slice) 104/455g 1137g 115
Tomato 58/kg 1kg 58
TOTAL Php860.00
Meat
Ground Beef 260/kg 5kg Php1,300
Chicken 180/kg 3kg 540
Tofu 180/kg 2 1/2kg 170
TOTAL Php2,010
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Extender/ Others
Salt 50/500gms 500g Php50
Pepper 129/200g 200g 129
Flour 106/kg 2kg 212
Vinegar 52/500gms 500gms 52
Soy sauce 51/500gms 500grms 51
Corn meal 85/kg 1kg 85
Quick oats 138/1kg 1kg 138
Corn flakes 165/500gms 500g 165
Mustard powder 60/30grms 500g 60
Baking powder 120/kg 1kg 120
Paprika 60/30gms 30g 60
Coriander 60/30gms 30g 60
Cumin 52/30gms 30g 52
Egg 72/1 dozen 3 dozen 216
Cheese 95/500gms 500gms 95
Sugar 80/500gms 500gms 80
Bacon 240/kg 1/2kg 120
Pepperoni 335/kg 1/2kg 167.5

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Hamburger Buns 27.50/1 pack 30 packs 825
Brioche Buns 27.50/1 pack 30 packs 825
Ketchup 162/1 gallon 1 gallon 162
Mayonnaise 96/kg 1kg 96
Wasabi powder 74/50g 50g 74
Mustard 124/496g 496g 124
Cream 45/250ml 500ml 90
Teriyaki powder 290/kg 1kg 290
Oil 125/1 L 3L 375
Php4,8
TOTAL 45.50
Beverages
Banana 67/kg 3kg Php201
Grape 210/kg 2kg 420
Kiwi 15 each 8 pcs. 120
Lime 75/kg 1kg 75
Mango 120/kg 2kg 240
Papaya 19 each 3 pcs. 57
Orange 18 each 20 pcs. 360
Strawberry 350/kg 2kg 700
Watermelon 39/kg 10kg 390
Avocado 8 each 10 pcs. 80
Condensed milk 40/175gms 1,750gms 400

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Evaporated milk 26/175grm 1,750 260
Ice 20/sack 20/sack 400
Honey 116/340gms 116/340gms 116
TOTAL Php3819
Explanatory Note:
Ordering of raw materials will follow the system below:
Vegetables/Fruits : four times a week
Meats : four times a week
Beverages : four times a week
Extenders/Others : two times a week
Vegetables/Fruits : Php860 x 16 = Php13, 760
Meats : Php2, 010 x 16 = Php2, 160
Extenders/Others : Php4, 845.5 x 8 = Php38, 764
Beverages : Php3819 x 16 = Php61, 104
MONTHLY TOTAL Php145, 788.00

145
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DEPRECIATION METHOD FORE MACHINES AND EQUIPMENT
Straight Line Method

Annual Depreciation = Cost – Scrap Value
Estimated Useful life
YEAR 2015
UNIT
QUANTITY TOTAL
ITEM COST Pup
(Pcs.) (Php)
(Php) 175/5
Blender white HR 2108(Philips) 2 2,478 4,956 years
Food Processor Multi-purpose juicer & =
1 14,000 14,000
grinder (Matstone)
Refrigerator SR-S701TW (Sanyo) 1 11,795 11,795
Chest Freezer (American Home) 1 10,995 10,995
Dining set (1 table and 4 chairs) 12 4,200 50,400
Cooking Hood(Fujidenzo) 1 3,768 3,768
Burner Grill with stove (Char-Broil) 1 32,000 32,000
Water Dispenser (Iwata) 1 4,995 4,995
Fire Extinguisher 2 600 1,200
Air Conditioner(LG) 2 11,998 23,996
Cash Register 1 18,000 18,000
Oven 1 3,000 3,000
Php179,10
TOTAL 5
Php35, 821/12mos. = Php2, 985 per month
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LEASEHOLD IMPROVEMENTS
Php75, 000 / 5 years = Php15, 000/12mos. = Php1, 250 per month

147
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Table 23
Employee Contribution
Salary Php12,870.00
Income Tax (797.70)
PAG-IBIG (100.00)
SSS (472.30)
PhilHealth (150.00)
NET SALARY Php11,350.00
*13th Month pay = P12, 870.00
Table 24
Employer Contribution
PAG-IBIG Php100.00
SSS 1,208.70
PhilHealth 375.00
Employer Contribution Php1,683.70

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BREAK-EVEN ANALYSIS
Fixed Cost:
Rent Expense = Php50, 000/month
Salaries Expense = Php185, 216/month
Total = Php235, 126.00
Variable Cost:
Raw materials = Php145, 788
Transport Expense = Php544
Total = Php146, 332.00
Contribution Margin:
Revenue – Variable cost
Php558868.75 (18,473 X 363 days = 6,706,425/12 months) – Php146, 332 = Php412, 536.75
Company’s Break-Even Point:
Fixed cost/contribution margin
Php235, 126/ Php412, 536.75 = 0.57

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Breakeven Sales Volume
Beef Patty
Total Fixed Cost: 235, 126
Selling Price: 95
Variable Cost per unit: 26.54
= 3,435 units
Chicken Patty
Selling Price: 90
= 4,799 units
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Tofu Patty
Selling Price: 75
= 4,103 units
Watermelon Juice
Selling Price: 55
= 6,555 units
Pink Ice
Selling Price: 65
= 6,326 units
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Pink Perfection Juice
Selling Price: 65
= 6,412 units
Mixed Fruit
Selling Price: 65
= 6,374 units
Citrus Fruit
Selling Price: 65
= 6,944 units
Avocado Shake

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Selling Price: 55
= 6,421 units
Mango Shake
Selling Price: 55
= 7,460 units
153
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MAY JUNE JULY AUG SEPT OCT
Burger Mania
Monthly Cost of Sales
(2016)
Raw Materials, Beginning - 14,579 16,037 16,182 16,197 16,199
Add: Purchases 145,788 145,788 145,788 145,788 145,788 145,788
Raw Materials Available for Use 145,788 160,367 161,825 161,970 161,985 161,987
Less: Raw Materials, Ending 14,579 16,037 16,182 16,197 16,199 16,199
Raw Materials Used 131,209 176,403 178,007 178,168 178,184 178,185
Add: Direct Labor 35,870 35,870 35,870 35,870 35,870 35,870
Add: Overhead 97,694 97,694 97,694 97,694 97,694 97,694
Total Manufacturing Costs 264,773 309,967 311,571 311,731 311,747 311,749
Add: Finish Goods, Beginning - 26,477.30 33,644.45 34,521.54 34,625.28 34,637.26
Total Goods Available for 336,444.5 345,215.3 346,252.8 346,372.5 346,386.1
264,773
Production 3 5 0 8 6
Less: Finish Goods, Ending 26,477.30 33,644.45 34,521.54 34,625.28 34,637.26 34,638.62
Cost of Goods Sold 291,250.25 370,089 379,737 380,878 381,010 381,025
NOV DEC JAN FEB MARCH APRIL

Raw Materials, Beginning 16,199 16,199 16,199 16,199 16,199 16,199
Add: Purchases 145,788 145,788 145,788 145,788 145,788 145,788
Raw Materials Available for
161,987 161,987 161,987 161,987 161,987 161,987
Use
Less: Raw Materials, Ending 16,199 16,199 16,199 16,199 16,199 16,199
Raw Materials Used 178,185 178,185 178,185 178,185 178,185 178,185
Add: Direct Labor 35,870 35,870 35,870 35,870 35,870 35,870
Add: Overhead 97,694 97,694 97,694 97,694 97,694 97,694
Total Manufacturing Costs 311,749 311,749 311,749 311,749 311,749 311,749
Add: Finish Goods, Beginning 34,638.62 34,638.77 34,638.78 34,638.79 34,638.79 34,638.79
Total Goods Available for
346,387.68 346,387.85 346,387.87 346,387.87 346,387.87 346,387.87
Production
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BURGER MANIA
Less: FINISH GOODS,
34,638.77 34,638.78 34,638.79 34,638.79 34,638.79 34,638.79
Ending
Cost of Goods Sold 381,026 381,027 381,027 381,027 381,027 381,027
BURGER MANIA
Annual Cost of Sales
(2016 - 2018)
2016 2017 2018
Raw Materials, Beginning 192,584 201,058
Add: Purchases 1,749,456 1,826,432 1,906,795
Raw Materials Available for Use 1,749,456 2,019,016 2,107,853
Less: Raw Materials, Ending 192,584 201,058 209,904
Raw Materials Used 1,556,872 1,817,958 1,897,949
Add: Direct Labor 430,440 430,440 430,440
Add: Overhead 1,172,325 1,172,325 1,172,325
Total Manufacturing Costs 3,159,637 3,420,723 3,500,714
Add: finish goods, Beginning 371,738 406,377 382,710
Total Goods Available for Sale 3,531,375 3,827,100 3,883,424
Less: finish goods, Ending 406,377 382,710 388,342
Cost of Goods Sold 3,124,998 3,444,390 3,495,081
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BURGER MANIA
Income Statement
For Fiscal Year Ended (2016-2018)
2016 2017 2018
6,706,42 7,001,50 7,309,57

Revenue
5 8 4
3,124,99 3,444,39 3,495,08
Less : Cost of Goods Sold
8 0 1
3,581,42 3,557,11 3,814,49
Gross Profit
7 8 3
Operating Expenses:
2,222,592.0 2,222,592.0 2,222,592.0
Salaries Expense
0 0 0
185,216.0 185,216.0 185,216.0
13th Month Pay
0 0 0
600,000.0 600,000.0 600,000.0
Rent and utilities Expense
0 0 0
5,040.0 5,040.0 5,040.0
Advertising Expense
0 0 0
50,821.0 50,821.0 50,821.0
Depreciation Expense
0 0 0
6,630.0 6,630.0 6,630.0
Taxes and Licenses Expense
0 0 0
6,528.0 6,528.0 6,528.0
Transportation Expense
0 0 0
285,622.0 285,622.0 285,622.0
Store & Kitchen Supplies Expense
0 0 0
7,797.0 7,797.0 7,797.0
Maintenance Expense
0 0 0
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3,370,246.0 3,370,246.0
Total Expenses
3,370,246.00 0 0
211,180.9 186,871.5 444,246.7
Net Income (Loss) Before Tax
4 5 8
63,35 56,06 133,27
Tax 30%
4 1 4
147,82 130,81 310,97
Net Income (Loss) After Tax
7 0 3
Burger Mania
Statement of Financial Position
For Fiscal Year Ended (2016-2018)
2016 2017 2018

ASSETS
Current Assets:
Cash 707,895 871,457 1,171,355
366,33
Inventory
406,377 3 154,618
Total Current Assets 1,114,274 1,237,790 1,325,973
Non-Current Assets:
Store & Kitchen Equipment 179,105 179,105 179,105
Less: Accumulated Depreciation 35,821 35,821 35,821
Leasehold improvement 75,000 75,000 75,000
Less: Accumulated Depreciation 15,000 15,000 15,000
Total Non-Current Assets 203,284 203,284 203,284
TOTAL ASSETS 1,317,558 1,441,074 1,529,257
LIABILITIES
Current Liabilities
406,377 154,618
Accounts Payable 366,333
Income Tax Payable 63,354 56,061 133,274
TOTAL LIABILITIES 469,731 422,394 287,892
PARTNERS' CAPITAL
Darlene Briones 175,000 221,967 248,660
Ma. Leonora Diaz 175,000 221,967 248,660
Kristil Landao 175,000 221,967 248,660
Dan Truong 175,000 221,967 248,660
Add: Net Income after tax 147,827 130,810 310,973
TOTAL PARTNERS' CAPITAL 847,827 1,018,680 1,241,365
157
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TOTAL LIABILITIES AND OWNER’S

EQUITY 1,317,558 1,441,074 1,529,257
BURGER MANIA
Projected Statement of Cash Flow
2016-2018
CASH FLOWS FROM OPERATING ACTIVITIES 2016 2017 2018

6,7 7,309,57
7,001,508
Cash receipts from customers 06,425 4
Less: Cash Payments
1,9 1,788,9 1,519,37
To suppliers- payment of raw materials 36,407 63 3
4 451,9 474,56
To employees salaries – Manufacturing 30,440 62 0
1,1 1,230,9 1,292,48
Allocated overhead expenses 72,325 41 8
2,2 2,222,5 2,222,59
Salaries Expense-General and Administrative
22,592 92 2
1 194,4 204,20
13th month pay 85,216 77 1
6 630,0 661,50
Rent and utilities Expense 00,000 00 0
5,2 5,55
Advertising Expense 5,040 92 7
6,9 7,31
Taxes and Licenses 6,630 62 0
6,8 7,19
Transportation Expense 6,528 54 7
2 299,9 314,89
Store and Kitchen Supplies 85,622 03 8
6,8 6,837,9 6,709,67
Total cash payments 50,800 46 6
(1 163,5 299,89
Net cash provided by operating activities 44,375) 62 8
CASH FLOWS FROM INVESTING ACTIVITIES
Purchase of Store and Office Equipment (1 -
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79,105) -
(
Leasehold Improvements 75,000) - -
(2
Net Cash provided by Investing activities 54,105) - -
CASH FLOWS FROM FINANCING ACTIVITIES
70
Investment from Partners 0,000 - -
163,5 299,89
NET INCREASE IN CASH 62 8
707,8 871,45
CASH AT BEGINNING OF PERIOD - 95 7
1,171,35
CASH AT END OF PERIOD 707,895 871,457 5
Burger Mania
Statement of Partner's Capital
For the Year Ended April 30, 2016
Darlene Ma. Leonora KristilLanda Dan

Briones Diaz o Truong Totals
Beginning Capital-
175,000.00 175,000.00 175,000.00 175,000.00 700,000.00
May 1
Net Income (Loss) 36,819.50 36,819.50 36,819.50 36,819.50 147,278.00
Total 211,819.50 211,819.50 211,819.50 211,819.50 847,278.00
(55,000.00 (42,000.00 (190,000.00
Withdrawals ) (48,000.00) (45,000.00 ) )
Ending Balance-
156,819.50 163,819.50 166,819.50 169,819.50 657,278.00
April 30
Burger Mania
Darlene Ma. Leonora Kristil Dan

Briones Diaz Landao Truong Totals
Beginning Capital-
254,670 254,670 254,670 254,670 1,018,680.00
May 1
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BURGER MANIA
Net Income (Loss) 71,583.25 71,583.25 71,583.25 71,583.25 286,333.00

Total 326,253.25 326,253.25 326,253.25 326,253.25 1,305,013.00
Withdrawals (50,000.00) (55,000.00) (50,000.00) (45,000.00) (200,000.00)
Ending Balance -
276,253.25 271,253.25 276,253.25 281,253.25 1,150,013.00
April 30
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BURGER MANIA
Burger Mania
Darlene Ma. Leonora KristilLanda Dan

Briones Diaz o Truong Totals
Beginning Capital-
302,841.25 304,841.25 312,814.25 320,841.25 1,241,365.00
May 1
Net Income (Loss) 111,614.50 111,614.50 111,614.50 111,614.50 446,458.00
Total 414,455.75 416,455.75 416,455.75 432,455.75 1,687,823.00
Withdrawals (45,000.00) (40,000.00) (50,000.00) (45,000.00) (180,000.00)
Ending Balance -
369,455.75 376,455.75 366,455.75 387,455.75 1,507,823.00
April 30
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BURGER MANIA
FINANCIAL RATIOS
Year 2016
Current Ratio
= 2.37
Quick or Acid-Test Ratio
= 1.51
Debt to Equity Ratio
= 0.55
Net Profit margin

162
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= 0.02
Gross Profit Margin
= 0.53
Return on Equity
= 0.17
Asset Turnover
= 5.09
Return on Assets
163
BURGER MANIA
= 0.11
Payback Period
= 4.8
FINANCIAL RATIOS
SUMMARY
2016 2017 2018
Current Ratio 2.37 2.93 6.0
Quick or Acid-Test Ratio 1.51 2.06 4.07
Debt to Equity Ratio 0.55 0.41 0.19

0.
Net Profit Margin Ratio 0.02 0.02
04
0.
Gross Profit Margin Ratio 0.53 0.52
51
0
Return on Equity Ratio 0.13
0.17 17
4.
Asset Turnover Ratio 4.86
5.09 0
0.
Return on Asset Ratio 0.09
0.11 17
Payback Period 4 years and 8 months
Break Even Point 0.57
164
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References
Books:
Kotler, Philip, Armstrong, Gary , (2001). Principles of Marketing: Seventh Edition, Prentice
Hall, Harlow
Manuel, Z. V.C. (1985). Handbook on Partnership and Corporation Accounting (Revised

Edition). Philippines: Zenaida Vera Cruz Manuel.
World Wide Web:
http://www.ssscontributiontable.com/
http://www.businessforum.ph/threads/600-Income-Tax-Rate-Table-for-Individual-Taxpayers-in-
the-Philippines
http://www.pinoymoneytalk.com/income-tax-rates-exemptions/
http://www.nwpc.dole.gov.ph/pages/ncr/cmwr.html
http://www.bir.gov.ph/index.php/tax-information/income-tax.html
http://www.philhealth.gov.ph/partners/employers/contri_tbl.html
http://www.slideshare.net/bryanoculam/feasibility-study-veggie-bread
http://prezi.com/crlvvwkcep6o/copy-of-feasibility-study-healthy-patty/
http://www.al.com/living/index.ssf/2014/10/davids_daily_dish_a_burger_tha.html
http://www.jollibee.com.ph/about-us/
https://www.mcdonalds.com.ph/content/page/about
https://www.facebook.com/pages/Kangaroo-Jack-Steaks-Grills-Sizzlers/368578896529957?
sk=info
http://tofufortwo.net/wp-content/uploads/2008/07/tofu_burgers.jpg
http://www.foodworks.com/typo3temp/_processed_/csm_Chicken-009_02_1d96fa7634.jpg
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BURGER MANIA
http://aht.seriouseats.com/images/20100226-flipping-burgers-7-oven-method-skillet.jpg
http://www.thesecondstomach.com/wp-content/uploads/2013/05/IMG_2904.jpg
http://economydecoded.com/wp-content/uploads/2014/06/Mango-milkshake-upload.jpg
http://www.healthwellnesscolorado.com/wp-content/uploads/2014/01/Vietnames-Avocado-
MilkShake_1-AJuarez.jpg
http://www.thefruitpages.com/fruitjuicerecipes.shtml
http://www.taste.com.au/images/recipes/agt/2004/08/9348_l.jpg
http://recipegreat.com/images/pink-perfection-juice-05.jpg
http://cdn.sheknows.com/recipes/recipes/thumb/mixed_fruit_explosion_smoothie.jpg
http://www.kowalskis.com/sites/kowalskis.com/files/styles/square_thumbnail/public/citrus-
smoothie.jpg?itok=T0WgPgNR
http://www.studymode.com/essays/Hamburger-158825.html
http://www.accountingtools.com/cost-plus-pricing
http://www.entrepreneur.com/encyclopedia/pricing-a-product
166
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Appendix A
Sample Survey
Dear Sir/Madam,
We, Darlene Ruth Briones, Ma. Leonora Diaz, Kristil Ivy CathereneLandao, and Dan
Truong; Third year BSBA Entrepreneurial Management students of Philippine Women’s
University, conducting a research on feasibility study on food preferences. This survey will be a
big help for us to gather data and information. We are hoping for your full cooperation to make
this study more relevant. Thank you very much!
The
Researcher
Name: ________________________________________
Address: _______________________________________________________.
Profession: ____________________
Gender: __ Male __ Female
Age: Please check the category where you are belongs:
__ 16 yrs. old below __ 26 yrs. old – 30 yrs. old
__ 17 yrs. old – 25 yrs. old __ 31 yrs. old above
Monthly Income:
__ P 5,000 below __ P 10,001 – P 20,000
__ P 5,001 – P 10,000 __ P 20,001 above

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Kindly check/rate your answer.
1. Have you tried to eat at a customized burger restaurant?

 YES
 NO
If no, would you consider eating at a customized burger restaurant?
 YES
 NO
2. What kind of burger patties would you prefer?
 Beef Grilled Patties
 Crispy Chicken Patties
 Veggie Flavored Patties
 Others
3. Where do you usually buy a burger? (Rank 1-5 : 1 Being the most frequent and 5 being
the most seldom)\
 School
 Sidewalk
 Mall
 Fast Food Chain
 Others
4. Are you willing to buy processed patties at the supermarket/wet market and cook on your
home?
 YES
 NO
5. How often do you normally buy burgers?
 Daily
 Two times a week
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BURGER MANIA
 Once a week
 Two times a month
 Once a month
6. What do you consider in buying a burger? ( Rank 1-5 : 1 Being the highest and 5 being
the lowest)
 Taste
 Price
 Location
 Cleanliness
 Others
7. Why do you buy a burger?
 As a snack
 As part of a main meal
 For cravings
 Others
8. How much are you willing to spend for a customable burger?
 P 150 – P 200
 P 201 – P 250
 P 251 - P 300
 P 301 – P 350
 P 400 above
9. Are you health conscious?
 YES
 NO
10. Will you consider trying veggie burger instead of a meat burger?
 YES
 NO
169
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Appendix B
Survey Results
Demographics:
Gender: Male 90 = 47%
Female 101 = 53%

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Age:
16 yrs old below 0 = 0%
18yrs old - 25 yrs old 80 = 42%
26yrs old - 30yrs old 67 = 35%
31yrs old above 44 = 23%
Monthly Income/allowance:
Php 5,000 below 5 = 3%

Php 5,001 - Php 10,000 24 = 13%
Php 10,001 -- Php 20,000 77 = 40%
Php20,000 above 85 = 45%
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1. Have you tried to eat at a customized burger restaurant?

YES 119 = 62%
NO 72 = 38%
If no, would you consider eating at a customized burger restaurant?
YES 70 = 97%
NO 2 = 3%
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2. What kind of burger patties would you prefer?

Beef Grilled Patties 136 = 71%
Crispy Chicken Patties 32 = 17%
Veggie Flavored Patties 23 = 12%
Others 0 = 0%
3. Where do you usually buy a burger? (Rank 1-5 : 1 Being the most frequent and 5 being
the most seldom)
School 13 = 7%
Sidewalk 11 = 6%
Mall 68 = 36%
Fast Food Chain 97 = 51%
Others 2 = 1%
4. Are you willing to buy processed patties at the supermarket/wet market and cook on your
home?
YES 128 = 67%
NO 63 = 33%
5. How often do you normally buy burgers?
Daily 4 = 2%
Two times a week 46 = 24%
Once a week 65 = 34%
Two times a month 50 = 26%
Once a month 26 = 14%
6. What do you consider in buying a burger? ( Rank 1-5 : 1 Being the highest and 5 being
the lowest)
Taste 98 = 51%
Price 31 = 16%
Location 15 = 8%
Cleanliness 44 = 23%
Others 3 = 2%
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7. Why do you buy a burger?

As a snack 60 = 32%
As part of a main meal 37 = 19%
For cravings 94 =49%
Others 0 = 0%
8. How much are you willing to spend for a customable burger?
P 150 – P 200 90 = 47%
P 201 – P 250 51 = 27%
P 251 - P 300 32 =17%
P 301 – P 350 8 = 4%
P 400 above 10 = 5%
9. Are you health conscious?
YES 129 = 68%
NO 62 = 32%
10. Will you consider trying veggie burger instead of a meat burger?
YES 138 = 72%
NO 53 = 28%
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Appendix C
Demand Analysis Computation
2011
13,493 x 0.72 x 0.02 x 363 (daily) = 70,531
13,493 x 0.72 x 0.24 x 104 (2 times a week) = 242,485
13,493 x 0.72 x 0.34 x 52 (once a week) = 171,760
13,493 x 0.72 x 0.26 x 24 (2 times a month) = 60,621
13,493 x 0.72 x 0.14 x 12 (once a month) = 16,321
561,178
2012
14,203 x 0.72 x 0.02 x 363 (daily) = 74,241
14,203 x 0.72 x 0.24 x 104 (2 times a week) = 255,244
14,203 x 0.72 x 0.34 x 52 (once a week) = 180,798
14,203 x 0.72 x 0.26 x 24 (2 times a month) = 63,811
14,203 x 0.72 x 0.14 x 12 (once a month) = 17,180

591,274
2013
14,950 x 0.72 x 0.02 x 363 (daily) = 78,147
14,950 x 0.72 x 0.24 x 104 (2 times a week) = 268,669
14,950 x 0.72 x 0.34 x 52 (once a week) = 190,308
14,950 x 0.72 x 0.26 x 24 (2 times a month) = 67,167

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14,950 x 0.72 x 0.14 x 12 (once a month) = 18,084
622,375
176
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Appendix D
Product Picture
PATTIES:
Beef Patty
Crispy Chicken Patty
Tofu Patty
177
BURGER MANIA
BUNS:
Hamburger Bun
Brioche Bun
178
BURGER MANIA
Appendix E
Beverages Pictures
Watermelon Juice
Mango Shake
Avocado Shake
179
BURGER MANIA
Pink Ice
Pink perfection juice
Mixed Fruit explosion

180
BURGER MANIA
Citrus fruit Smoothie

181
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Appendix F
Letter to Private Companies
October 7, 2014
To whom it may concern,
We are students from Philippine Women's University taking BSBA Major in Entrepreneurial
Management and we are conducting a research for our Feasibility Study course. We have
proposed a project that targets Call Center agents as its market. As part of our requirement, we’re
writing to request some data pertaining to your company as to:
 The estimated number of agents and supervisors in your company (in the year of 2011,
2012 and 2013).
 Renting fee for kiosk
 Company facilities and regulation to the tenants
 Vicinity map of the company
 Business Hours
Rest assured that the data will be used for purely academic purposes and any information you
would share with us will be confidential.
We’re looking forward to grant our request. Thank you very much.
Sincerely Yours,
Briones, Darlene Ruth

Diaz, Ma. Leonora
Landao, Kristil Ivy Catherene
Truong, DanThach
Approved by:
Dean Regina Filart

Dean of CBIBE
Philippine Women’s University
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Appendix G
Letter to Competitors
October 7, 2014
To whom it may concern,
We are students from Philippine Women's University taking BSBA Major in Entrepreneurial
Management and we are conducting a research for our Feasibility Study course. As part of our
requirement, we’re writing to request some data pertaining to your company as to:
 Daily sales (no. of transaction)
 Renting fee for place
 Store hours (operating hours)
 Daily open (excluding holidays, ect.)
Rest assured that the data will be used for purely academic purposes and any information you
would share with us will be confidential.
We’re looking forward to grant our request. Thank you very much.
Sincerely Yours,
Briones, Darlene Ruth

Diaz, Ma. Leonora
Landao, Kristil Ivy Catherene
Truong, DanThach
Approved by:
Dean Regina Filart

Dean of CBIBE
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Appendix H
Letter to Panel
November 07, 2014
Dear Ma'am/Sir
May we invite you to be our industry expert during our feasibility study defense on Monday, 24
November 2014, 2:30 – 4:00pm, Room T-217. We are business students, majoring in
Entrepreneurial Management from Conrado Benitez Institute in Business Education and our
proposed feasibility study is named “Burger Mania.”
We have chosen you to be one of our panelists because of your knowledge and long experience
in the restaurant business. We feel that you can provide us with valuable insights to improve and
refine our proposal.
We hope that you can accept our invitation. Thank you.

Sincerely,
Briones, Darlene Ruth C.

Diaz, Ma. Leonora A.
Landao, Kristil Ivy Catherene A.
Truong, Dan Thach
Approved by:
Professor Rowena Galang

Project Feasibility Study Adviser
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BURGER MANIA
Appendix I
Resumes of Partners
Darlene Ruth C. Briones

Blk 26 Lot 14 Golden City Subdivision
Canlalay, City of Biñan, Laguna 4024
darlbrionestab@gmail.com
+639363263566
Objective: Seeking a challenging and progressive career using my inner strengths,

professional skills and creative thinking to gain future exposure, strengths and
experiences and to serve my parents, and my country with the best of my
abilities.
EDUCATIONAL BACKGROUND
2012-2015 PHILIPPINE WOMEN’S UNIVERSITY Tertiary

Bachelor of Science in Business Administration Major in
Entrepreneurial Management, April 2015
2008-2012 Colegio de San Pedro Secondary

Pacita Complex, San Pedro, Laguna
TRAININGS AND SEMINARS ATTENDED
November 7-8, 2014 Global Leadership Summit

Greenhills Christian Fellowship
cor. Garnet Roads OrtigasCenter, 1605, Ruby Rd, Pasig, Metro Manila
October 24, 2014 Google for Entrepreneur week

Henry Sy Sr. Hall 4th floor
De La Salle University - Taft, Manila
February 2014 SEMINAR ON DOING FREE TRADE AREAS

185
BURGER MANIA
Department of Trade and Industry and De La Salle University-College of

Law in cooperation with Philippine Association of Law Schools and
University of Santo Tomas College of Law
EXTRA CURRICULAR ACTIVITIES
June 2014- Mar. 2015 Asst. Secretary, Philippine Women`s University -Conrado Benitez
Institute of Business Education, City of Manila, Taft
SPECIAL SKILLS
 Knowledgeable in Computer Applications  Mentoring Skills

 Proficient in Communication Skills  Coordinating Events
 The ability to work well within a team  Leadership Skills
PERSONAL INFORMATION
Birthday: June 11, 1995

Citizenship: Filipino
Height: 52
Weight: 138.89 lbs
Status: Single
Religion: Christian
CHARACTER REFERENCE
 Rev. JesusitoBaylon, Senior Pastor

Real Life Christian Communities
San Pedro, Laguna
 Ma. Suzanette Isabel T. Gumatay,HR specialist, staff

Toyota Motors, Corporation
Sta. Rosa Laguna
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BURGER MANIA
I hereby certify that above information is true and correct to the best of my
knowledge and belief.
Darlene
Ruth C.
Briones
Applicant
DIAZ, MA. LEONORA A.
B30, L1A Rosal St. T.S. Cruz Subd.

Almanza II, Las Pinas City
09353645845
stardiaz1227@gmail.com
OBJECTIVE
To help the company in achieving their organizational goal of maximizing its profitability by
offering my utmost capability to contribute positively for the success of the company
EDUCATION
2012-2015 PHILIPPINE WOMEN’S UNIVERSITY
Bachelor of Science in Business Administration, Major in

Taft Avenue, Malate Manila
2008-2012 SAINT MARK’S INSTITUTE
High School Diploma, 4th year Varsity player(Basketball)

Casimiro Village, Las Pinas City
SEMINAR ATTENDED
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BURGER MANIA
Department of Trade and Industry and De La

Salle University-College of Law in
cooperation with Philippine Association of
Law Schools and University of Santo
Tomas College of Law
Teresa Yuchengco Auditorium De La Salle

University, Manila
PERSONAL DATA
Born on December 27, 1995 in Las Pinas City, Philippines age 18.Converse in English and
Filipino. Well-verse in Microsoft Programs(MS Word, MS Excel, MS Powerpoint). Interest:
Reading books. Open-minded, flexible, trustworthy, goal-oriented, and quality-oriented.
REFERENCE
Available upon request

LANDAO, KRISTIL IVY CATHERENE A.
Mariategue Homeowners Association,

Alabang, Muntinlupa City
09278638530
kristil12345@yahoo.com
OBJECTIVE
To achieve a sound position in the corporate world and work passionately with a team to achieve
the goals of the organization.
EDUCATION
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BURGER MANIA
2012-2015 PHILIPPINE WOMEN’S UNIVERSITY
Bachelor of Science in Business Administration, Major in

2008-2012 LA ASUNCION MONTESSORI OF TAGAYTAY INC.
High School Diploma, April 2012; Second Honorable Mention, 2012;

Second Place Computer Quiz Bee, 2012; Most Progressive, 2012;Second
Place Social Studies Quiz Bee, 2010; Second Place Filipino Quiz Bee,
2010; Second Place Computer Quiz Bee, 2010; Second Place Social
Studies Quiz Bee, 2009
2002-2008 LA ASUNCION MONTESSORI OF CAVITE

Elementary Diploma, April 2008
SEMINARS ATTENDED
Department of Trade and Industry and De La Salle University-College of

Law in cooperation with Philippine Association of Law Schools and
University of Santo Tomas College of Law
Teresa Yuchengco Auditorium De La Salle University, Manila
May 2013 BANGKO SENTRAL NG PILIPINAS: ECONOMIC AND FINANCIAL

LEARNING PROGRAM (BSP-EFLP)
Assembly Hall, BangkoSentralngPilipinas- Manila

189
BURGER MANIA
PERSONAL DATA
Birthday: 02 November, 1995
Age: 19
Religion: Roman Catholic
Civil Status: Single
Citizenship: Filipino
Father’s Name: William Landao
Mother’s Name: Hazel Landao
DAN THACH TRUONG
PERSONAL DETAILS
Date of Birth: 02 October 1991

Address: 16G, Lotus Tower, Oriental Garden, Don Chino Rocesst. Makati City, Manila
Tel: +63(02) 6216749
Mobile: 09496965137
Email: mr.danvn@gmail.com
Marital status: Single.
EDUCATION AND QUALIFICATIONS
 2013 – 2014 Philippines Women University.

Business Administration course, Entrepreneur Management major.
 2011 - 2013 Batangas State University
Business Administration.
 2009 – 2011 Yunnan Nationalities University, Kunming, China.

Chinese Mandarin course.
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BURGER MANIA
 2006 – 2009 Lao Cai Upper Secondary School for Gifted Students.
High School diploma.
LANGUAGE SKILLS
 Vietnamese: Primary Language.

 English: Advanced level General English and Conversation.
 Chinese: Advanced level Mandarin (HSK level 6).
RELEVANT SKILLS
Professional skills:
 Good communication skills by many languages ( Chinese, English, Vietnamese,).

 Customer service skill.
 Oral and written translation, negotiation translation skill.
Personal skills:
 Good arithmetic and analytical skills.
 Well- versed in MS Office applications i.e. Excel, PowerPoint, Word.
 Ability to stay calm and level-headed in a busy, and possibly confrontational, environment.
 Sense of responsibility, carefulness and patience.
 The ability to work well within a team.
 Creative ability.
 Good organization and memory.
REFERENCES
References are available upon request

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BURGER MANIA
NOTES:
P.48 – PLEASE LABEL PACKAGING : Figure 7 Product Packing
pp. 151 – 155 – PLEASE MAKE SURE ALL FINANCIAL STATEMENTS FOLLOW
PRO FORMA USING ACCOUNTING RULES. USE ANY ACCOUNTING BOOK
FOR CORRECT FORMAT.
FOR APPENDICES: Appendix A – I should be in SEPARATE PAGES
Make the finale editing of the paragraphs, margins and paging. Tables should all be in
ONE PAGE. Do not ORPHAN any tables. BUT DON’T CHANGE THE LEVEL OF
HEADINGS!
Revise the Table of Contents (page numbers) etc based on revisions made.
Be consistent with Php sign in all your COSTS AND PRICES.
As you finalize the paper, please remember the general guidelines for APA:
Typeface 12pt Times New Roman
•Double spaced
•Margins are 1 inch on all sides
•Page numbers in upper right-hand corner, starting on title page
•Two spaces at the end of a sentence recommended.
•Remember, title of paper is repeated on first line of text (page two,

generally)
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blessings throughout our feasibility study.

feasibility study successfully.

encouragement and help during the feasibility study.

Darlene Ruth C. Briones

Ma. Leonora A. Diaz

Kristil Ivy Catherene A. Landao

Dan Thach Truong

Project Long-range Objective ........................................................................2

Highlights of the Project 2

Project Time Table Status……………………….………………………….…...3

Nature of the Industry…………………….....…………………………….….....3

Organization and Management Feasibility……………………………......…………..5

Name of the Product………………………………………………………………...…7

Properties of the Product………………………………………………………….......7

Uses of the Product…………………………………………….……………………....7

Major User of the Product………….………………………….…………………….....8

Geographical Area of Dispersion….…………….....……….….…..………………….8

Past Historical Demand. ………………………………………………………10

Annual Supply of Competitors by Volume……………………...……………12

Factors Affecting the Market…………………………………………………………….43

Factor Affecting the Demand…………………………………………………….43

Factor Affecting the Supply……………………………....……………………...43

Factor Affecting the Price………………………………………………………..44

Key Success Factor………………………………………………………………………52

Service and Work Flow………………………………………………………………….63

Ordering and Purchasing Flow…………………………………………...……………..66

Machinery and Equipment…………………………………………………..…….…….71

Store and Kitchen Supplies……………………………………………………….…......72

Raw Materials Requirements………………………………………………………….…75

Building and Facilities………………………………….……………….…………....…84

Waste Management and Disposal Method…………………………………….…...….84

4. Organization and Management Study

Purpose of the Project…………………………………………………………………95

Social and Economic Contribution………………………………………………..…111

Improved Employment Status and Income………………………………………..…111

Taxes as Contribution to Municipal and National Government…………………….112

Creating Demand for Other Industry’s Commodities…………………………....…112

Demand for Raw Materials…………………………………………………………..112

Total Project Cost………………………………………………………….…………115

Breakeven Sales Volume…………………………………………………………….122

Monthly Cost of Sales………………………………………………………………..130

Income Tax Computation…………………………………….……………………138

Demand Analysis Computation…………...………………………………...……152

Product Description- pictures…………………………………………………..…154

Resume of the Proponents………………………………………………………...161

1. Annual Number of Employees of Seven Companies…………………………...…………….9

3. Arithmetic Straight Line Computation………………………...………………...…………...11

4. Annual Supply of Competitors by Volume (2011) ……………...………………..…………..12

5. Annual Supply of Competitors by Volume (2012) ………………………...……..…………..12

6. Annual Supply of Competitors by Volume (2014) ………………………………..………….13

7. Projected Sales Analysis…………………………………...………………………..……….13

8. Demand Sales Analysis………………………………………………………………..……..15

9. Daily Projected Sales………………………………………………………………………….22

10. % of Realization of Health Conscious…………………………………………………...….31

11. % of Realization of Buying a Burger………………………..…………………………....….33

12. % of Realization in Where the Customers usually buy Burger…………………………..…33

13. Break down of Advertising Expenses…………………...……………………………...…...43

14. The Philippine Fast Food Market Size Historic/Forecast……………………………….....50

15. Industry Sales Forecast……………………………………………………………………52

16. Competitive Analysis Grid………………………………...………………………………...58

17. Production Preparation…………………………………………………………………….....69

18. Waste Disposal…………………………………………………………………………….....85