Far Eastern University - Alabang

College of Accounts and Business

FOOD KYOTO
(Feasibility Study)

Submitted by:

Pastorfide, Marcus Jay A.

Siazon, Queen Shaira M.
Sta.Elena, John Phillip Gerald A.
Villanueva, Francis Louise L.

Submitted to:
Prof. Carlos Chong

In Partial Fulfillment for the Bachelor of Science in Business

Administration
Major in Multimedia Marketing Design

2023
 CHAPTER 1
EXECUTIVE SUMMARY

A. Type of Business

A business with partnership organization. We are inspired by the fusion of

Filipino Silog meals infused with the Japan Kyoto omelette rice meal. The
mission of the business is delighting the customer’s taste and eating experience.
Thus, these two terms would be a dish that guarantees a delightful crossover of
different cuisines.

The product food kyoto is made out of an omelet that is rice and toppings
inside wrapped in a thin sheet of egg. It is a fusion of Filipino and Japanese
cuisines. Food kyoto will not only give new taste and satisfaction to customers
but also a healthy diet. The meal consists of protein, fiber and healthy fats. Food
kyoto is basically wrapped egg with rice and food topping of choice, the options
are fried omelet with pork tocino, tapa, plain egg, roast chicken and siomai inside
the rice. Food kyoto is a meal to go and it is flexible because it has various
choices of meals that will satisfy the customers’ needs.

B. Management Highlights

Food Kyoto is organized into four functional areas: General Manager,

Finance, Marketing Manager and Head of Kitchen department consists of four
full-time employees. The following functions will be delegated according to
expertise;

John Phillip Gerald A. Sta. Elena : 22, is in charge of finance, the financial
section of the business plan. He took the STEM strand during his senior year in
Colegio San Agustin Biñan and is currently taking Business Administration at
FEU Alabang, and he is very well knowledgeable with the use of excel and basic
computation. During the pandemic he focused on learning the stocks and crypto
and created a financial journal. He can contribute ideas determining the potential
risk and reward of a business.
 Marcus Jay A. Pastorfide: 21, currently taking BS Business Administration
at FEU Alabang. He is in charge of the General Manager because of his
intelligence in sales and marketing. Mr. Pastorfide has been an expert in
managing his own small business for 3 years. He was able to succeed marketing
his own business in different social media platforms. On the other hand, while
being a young entrepreneur, he's working at BPO Company, simultaneously, in
order to develop even more his communication skills. Mr. Pastorfide has a
background as being an Account Specialist because he was trained by his father,
who is also an Account Specialist in a reputed company. He is responsible for
creating plans and strategies to improve the brand and attract targeted
customers, implementing effective advertising campaigns from conception to
completion, as well as, trying out a variety of free and paid methods of customer
acquisition.

Queen Sharia M. Siason: 22, she is in charge with Marketing manager

and Sales manager. She took Abm strand during her senior year in Colegio San
Agustin Binan and currently taking BS Business Administration at FEU Alabang,
she is capable of doing such dish since at a very young age she is exposed to
cookery since her lola owns a small carinderya she knows how to cook simple
dish like tapsi meals and serve people . During her senior year her extracurricular
activity was culinary and was taught kitchen etiquettes and proper food handling
and packaging.

Francis Louise L. Villanueva: 21, he is in charge of being Head of kitchen

department. He worked as a sous chef for 3 years in 2 different hotel restaurants
after completing a degree in Culinary at TESDA cookery, Sucat. Responsible for
the supervision of all operations inside the kitchen such as food plating,
garnishing, and unpacking food stocks deliveries in the kitchen. Well experienced
in observing and managing inside the kitchen with good communication skills. He
is very hygienic and formal in everyday service. His goal is to support executive
chefs and to train new staff members to become well skilled inside the kitchen.
C. Marketing Highlights

Our marketing strategy will be to adopt a new way of advertising the

products by using various social media platforms to reach our target market. We
will also use loyalty card promotions to attract and retain our new customers.
Infusion for the technology, we will use Binance pay as an alternative payment
method catering to the people who would want to pay via crypto.

D. Operation Highlights

Food Kyoto is strategically located at the Mezzanine or in Students Plaza

located(UG) in FEU-Alabang. The operation hours will be every Monday,
Wednesday, Thursday and Saturday from 9 am to 5 pm. The proponents will be
the one to perform the operation and it will consist of a total of four (4) staff and
are divided into sections: 1 Cashier /finance/front desk, 1 for marketing & sales
management, 1 Kitchen staff.

This method has a primary goal which is to provide food hot and fresh with
a fast and efficient service since time is critical in providing good service and
quality of food that we are providing. Our team came up with a way to give fast
service to each customer. The team has designed the best setup for the food to
operate daily, such as food placement, staff positioning, and designated number
stabs to beat long lines situations from customers without losing the standard
quality of the food.

E. Financial Highlights

The researcher agreed that the initial investment is 15,000 per student,
therefore the overall initial capital of the group is P60,000. This business has a
bright future ahead as it is strategically positioned for growth. The market for our
food products will expand rapidly and the business has a strong competitive
advantage. Additionally, the company is dedicated to innovation and constant
improvement, which will enable it to sustain its competitive edge.
F. Socio-Economic Contributions

The proposed business, Food Kyoto, offers a cross-cultural meal inspired

by Japanese Omurice. Its presence on menus in Filipino restaurants may help
the nation's culinary scene become more diverse by giving both locals and
tourists more different options. As a result, companies will expand, more
employment opportunities, and the food service sector will thrive. The existence
of Food Kyoto on the Philippine culinary market might draw people, specifically
food lovers who are interested to taste foreign cuisines that combine japanese
and filipino dishes, it increases the allure of the nation's cuisine for tourists. The
principle that the company wants to establish is to ensure that they give back to
communities by supporting local ingredients and providing healthy food without
harming the environment because Food kyoto will use wooden spoons and
dahon ng saging as we will adapt to being eco-friendly. The product will boost the
sector's overall performance and generate economic gains via more expenditure
on lodging, travel, and regional goods as well as higher taxes. Food Kyoto
encourages cultural contact between Japan and the Philippines. It encourages
Filipinos to discover and appreciate various culinary traditions. Within the local
community, this cultural interchange promotes tolerance, respect, and diversity.

Overall, despite the fact that Food Kyoto is not a native Filipino dish, its
popularity in the Philippines has contributed to the country's socioeconomic
development by generating job opportunities, growing the food industry,
supporting regional ingredients, drawing tourists, advancing culinary education,
integrating CSR or the Corporate Social Responsibility which include giving back
to communities and contributing positively to stakeholders, and encouraging
cross-cultural interaction.
 CHAPTER 2
MANAGEMENT & ORGANIZATIONAL PLAN

A. Name of the Business

Food Kyoto

B. Form of Business Ownership

This business plan will perform partnership in a business owned by two or

more people. Each partner is personally liable for all debts and obligations of the
business. The partners share the profits and losses of the business.
C. Company’s VMGO

Vision - Food kyoto aims to bring the classic savory Filipino and
Japanese-style dishes into one and aims to serve our community, country, and
fellow people and be the favorite part of everyone’s menu list.

Mission - To provide our customers with delicious, healthy, and affordable

food made with fresh, local ingredients. We are committed to sustainability and
social responsibility and believe food can be a force for good in the community.

D. Core Values

Commitment Determination Responsibility Innovation

We, the Food The researchers The researchers The researchers

Kyoto also developed take pride in are also
researchers, an unyielding having a healthy encouraged to
commit to trait common outlook in the have collective
providing our among each workplace minds of
customers with other, the will to towards creativity,
the highest level improve and achieving the innovation, and
of quality and succeed in leaps primary goal, uniqueness in
always exceed to and bounds will which is to earn the workplace,
strive their help accomplish profit while which will help
expectation with the tasks at maintaining a discover
the best possible hand. positive outlook breakthroughs
service. in business. that will support
the product in
the future.

E. 5 M’s (Material, Manpower, Machinery, Methods, Money)

● Money is the most critical and all-purpose recourse because it is used to

acquire or hire other resources. Food Kyoto will be starting at P60,000 to
 run the business. This includes the material expenses and operational
expenses in a short period of time.
● Manpower refers to the managerial and non-managerial personnel
employed in an organization such as human resources mobilize, allocate
and utilize the physical and financial resources of an organization. Food
Kyoto will be managed by 1 person and will be observing how operation
goes from time to time and is the one who keeps the daily sales
afterwards. 2 Kitchen staff is responsible for the food production, other
staff will be the one to manage the cooked/finished product and to serve.

● Materials represent the physical raw materials and intermediate products

(semi-finished goods) which are converted and assembled into finished
products with the help of certain processes and technology.

Food Kyoto Equipment Materials:

● Electric Stove
● Frying Pan
● Pot
● Electric Steamer
● Mixing Bowls
● Whisk
● Spatula
● Cutting Board
● Scissors
● Knife
● Spoon & Fork
● Measuring Cup
● Tupperware
● Wooden Spoon & Fork
● Cup

● Machines are the equipment used to process the materials into finished or
semi-finished products and can help reduce costs and to improve the
 quality of output. However, Food Kyoto will not be using any machinery, It
will not be necessary as it can run the operation without any machinery.
● Methods refer to the normal and prescribed ways of doing various
operations that are performed according to certain systems and
procedures. Cashier will be responsible for interacting with customers and
taking orders. After ordering, the cashier will give number stabs to each
customer who ordered, to maintain fine operations from time to time and it
also helps to reduce long lines. Kitchen staff will be receiving orders from
the cashier and the finished product will begin distributing by orders using
the number stabs. The use of right methods helps to increase the
efficiency of operations and contributes to effective management

F. Organizational Structure

G. Manpower Requirements

Job Title Position Job Specification

General Manager 1 - Maintains staff by recruiting,

selecting, orienting, and training
employees.
- Ensures a safe, secure, and legal
 work environment
- Flexible
- Interpersonal and
relationship-building skills
- Problem-solving skills
- Analytical skills
- Technical Skills
- Can work and adapt to the
environment
- College Graduate

Finance Manager 1 - Excellent communication and

presentation skills
- Decision-maker
- Can Interpret financial analysis
report
- Trustworthy
- Ensure a safe and free legal working
environment.
- College Graduate (Business related
course)

Marketing Manager 1 - Ability to create and develop product

and pricing strategies, balancing firm
objectives.
- Skills to analyze, observe, and
monitor market trends.
- Department.
- To create a marketing strategy for
the company in line with company
objectives
- To oversee the company’s
 marketing budget.
- To plan and implement
promotional
campaigns.

Head of the 1 - Passed Certification of (NCII) Tesda

Kitchen Cookery
Department - Graduate any Culinary course
related.
- Can work under pressure
- Modernized work with culinary
trends and optimized kitchen
processes
- Outstanding communication and
leadership skills
- Ability to divide responsibilities and
monitor progress

H. Staff Duties and Responsibilities

Position Duties Responsibilities

Manager - Food kyoto managers - To keep employees

must ensure the
business will run
smoothly
- Proactive in the working
environment
- Must be responsible in
handling work under
pressure
- Optimize expenses
motivated, resolve
conflicts, and make
hard decisions for
employees.
- To make sure that all
employees should
finish their duties at a
given time.
- To develop a strategic
 - Set goals for the plan by studying the
business financial opportunities
and recommending
new objectives.

Finance - Produce an accurate - To handle the money

Manager financial report of the company
- Have a projection for the - To manage the budget
target sales. and the capital needed
- Providing financial for the business
forecasting - To monitor and
- Must understand the interpret cash flows
potential risk & reward and predict future
factor trends

Marketing - Create engaging and - To handle the raw

Manager/ informative content for materials and
Sales the website, blog, and advertisement of the
Manager social media, and use company
this platform in - Creativity and
promoting channels Innovation
where the business - Social media skills
would prosper. - Promotional and Sales
- Must know the target skills
market accurately - Process Design skills
- Know where to promote - Communication skills
the product responsibly. - To be able to see the
- Monitor sales of the big picture and provide
team helpful advice and
input in the business.

Head of - Know how to implement - To handle the money

 Kitchen the FIFO method of the company
department - Have a floor plan in case - To manage the budget
of emergency and the capital needed
- Must determine the for the business
expiration date of - To monitor and
spoilage goods interpret cash flows
- Ensure the quality of the and predict
food that being serve to
the customer

I. Employee Recruitment and Selection

Recruitment and Selection Methods Integrity, dedication, commitment to

service delivery, leadership and retention of knowledge are our core values ​and
we advise on the introduction of external recruitment practices. External
recruitment is done by first considering the business needs and evaluating the
requirements and expected job performance of each position. Based on these
assessments, a list of minimum qualifications, experience and competencies is
created.

Available education and training, professional associations, and the

potential availability of candidates for the job are taken into account when
assessing the characteristics of the labor market. Such questions ensure more
effective presentation, attractiveness, and potential adoption in a more efficient
manner. In addition to being posted on the company's website, advertisements
will be distributed to affiliated accounting and human resources organizations
and recruitment agencies. The purpose of distributing advertisements to relevant
professional organizations is to ensure that responding candidates comply with
the required professional codes of conduct in relation to our business. By serving
ads to relevant recruitment agencies within a specialty, a wider net is cast to
attract potential candidates to that specialty. The selection of the ideal candidate
for a company is done by evaluating the received applications for compliance
with the minimum requirements and inviting the final group of candidates for a
panel selection interview; the results obtained are Close to ideal position
requirements. Through moderator evaluation and discussion, ideal candidates
are identified and invited to where the job is done. This screening and selection
method ensure that the selected candidates articulate their needs, goals and
reach their full potential in upholding the company's core values.

J. Compensation, Benefits, and wages

Minimum Wage the Wage Rationalization Act, Republic Act No. 6727, sets
the minimum wage rates applicable per region, province and industry sector. The
industry sectors are: non-agricultural, agriculture (plantation and non-plantation),
cottage and handicraft, retail and service sectors. The minimum wage may vary
depending on the number of employees and gross-sales of an enterprise and its
industry sector As of June 202022 the minimum wage of non-agricultural workers
in Metro Manila is PHP 570.

Overtime pay Minimum wage is based on a work week of 40 hours or 8

hours per day. The daily 60 minute mandatory lunch break is not included in the
8 hour work day and is not compensated.
Overtime Rates:
– Regular work day: plus 25% of the hourly pay rate.
– Rest day, regular/special holiday: plus 30% of the hourly rate on
said day.
Premium pay is given on non-working days (rest days/special holidays)
There are 3 special holidays:
– Ninoy Aquino Day
– All Saints Day
– Last Day of the Year
Premium Pay Rates:
 – On a rest day or special holiday, an employee is entitled to an
additional 30% of his daily basic rate, or a total of 130%.
– On a rest day which is also a special holiday, an employee is
entitled to an additional 50% of his daily basic rate, or a total of
150%.
– On a regular holiday which is also an employee’s rest day, an
employee is entitled to an additional 30% of the regular holiday rate
of 200%, or a total of 260%. Note that it is only applicable to
employees covered by the holiday-pay rule.

The “no work, no pay” principle applies during special non-working days
and such other special days as may be proclaimed by the President of the
Philippines. Workers who are not required or permitted to work on these days
are, therefore, not entitled to any compensation. This, however, is without
prejudice to any voluntary practice or CBA providing for payment of wages and
benefits for declared special days even if unworked.

Their bonus will be given if the employee has exceeded the 1 year for
being an employee of the business. The computation for their 13th-month
pay/bonus is provided;

“To compute your pro-rated 13th-month pay, take the amount of your basic
salary per month, multiply it by the number of months you have worked for the
year and then divide it by 12”.
Source: “Data came from the Department of Labor and Employment
(DOLE)”
K. Employee Benefits (SSS, Philhealth, Pag-Ibig)
L. Employee Manual

Food Kyoto, founded in 2023 aims to provide our customers with

delicious, healthy, and affordable food made with fresh, local ingredients. We are
committed to sustainability and social responsibility and believe food can be a
force for good in the community. Food Kyoto was founded by understanding
competitive analysis in the specific market. Food kyoto aims to bring the classic
savory Filipino and Japanese-style dishes into one and be the favorite part of
everyone’s menu list.

Employee Roles and Responsibilities Food Kyoto employees must

understand their roles and responsibilities as set out in their contract job
descriptions. Employees must keep the quality standards of the food and service
during work hours at all times. As a result, employees must expect bonus pay,
increase in salary, additional wages and more. Food Kyoto Employees will have
a total of 8 hours of work time from 9am-5pm.

Complies on Interaction with the Customers:

● Interact with customers, take orders and to serve

● Accommodate customers' needs and preferences and make
recommendations
● Properly prepare the dish step by step
● Restock and replenish food Kyoto’s inventory and supplies
● Maintain guest focused and nurture an excellent guest experience

Comply with all food and beverage regulations Staff roles:

Cashier 1 : Is responsible for greeting, interacting, and assisting customers

Waiter 1 : Is responsible for cleaning tables, running the food from kitchen to
tables

Kitchen 1: Is responsible in cooking the dishes and responsible for customer

orders

Kitchen 2: Is responsible for managing the final product to be served or packed

responsibly

In Food Kyoto, Customers must receive orders correctly and equally, when
a customer receives a wrong order, they have the power to refund or change it.
Customers should attain the quality service from the employees at all times.
When a customer suffers from food poisoning and is hospitalized because of the
food we offer, Food Kyoto is responsible for the treatment and hospital bills
appropriately.

Key Practices Prohibited by the Law:

● Smoking policy
● Waste Management Policy
 ● Breach of food safety regulations
● Pest Control
● Discrimination at the workplace

Auditing and Inspection Regimes:

● Food Safety Checklists - Temperature log sheet/book

● Standard Operating Procedures (SOP's)
● Record of staff qualifications - need to upgrade qualifications
● Personal Hygiene of Food Handlers
● Training logs

Food Kyoto is always committed to its quality standards of the food and
services, an employee that is not serious about the quality standards of the
company will be automatically terminated and will be blacklisted. Food Kyoto is
genuinely significant in keeping the employees delighted and motivated at all
times and when an employee resigns, they will receive an employee reward. This
reward will be optionable and depend on the manager. Furthermore, every month
they will be receiving vouchers or discounts when they order in Food Kyoto.
M. Working hours and days of the week

Food Kyoto will operate 4 times a week (Monday, Wednesday, Thursday,

Saturday) from 9am to 5pm with 1-hour lunch break. We are located at
Mezzanine/Upper Ground floor FEU-Alabang.

N. Training

Business Training
Purpose: To prepare in the execution of the business, efficiently and effectively.
Learning objectives:

● Understand the organization's mission and vision

● Learn the company's policies concerning dress code, scheduled breaks,
etc.
● Meet each member and learn about their roles in the organization
● Learn how to market and sell products in a standard and professional
manner
Delivery Mode: Instructor-led training
Evaluation Procedure: Have a team-building exercise for the team, join
seminars/webinars and team meetings, and have the guidance of the facilitator.

Teamwork Training
Purpose: To teach staff how to work together efficiently.
Learning Objectives:
● Acquire knowledge about the value of collaboration in the workplace
● Practice transparent communication and active listening
● Improve the ability to resolve conflicts
● Improve interpersonal connections with teammates
Delivery Mode: Group activity with practical application and instruction from a
facilitator
Evaluation Procedure: Collaborate with one another to construct and market the
business properly.

Training Plan Table

Employee Target Date Number of Topics Areas

Name Date Attended Hours Covered Requiring
Improvement
O. Legal Aspect (DTI. BIR. BRGY. MAYORS PERMIT. SANITARY)
 CHAPTER 3
SOCIO-ECONOMIC ASPECT

A. Advocacy of the Business

Japan and the Philippines have seen an increase in cultural tourism and
interaction in recent decades. Filipinos visit Japan for a variety of reasons,
including tourism, education, cuisine, and job opportunities. Whereas Japanese
visitors see the Philippines for the same reasons plus the country's stunning
landscapes and rich cultural history.

According to CNN Philippines (2022), ever since, Filipinos has been

fascinated with the culture of Japan. Filipinos love for anything kawaii extends to
Japanese cuisine and fashion. There are more than 1300 Japanese restaurants
abound in the Philippines, showing that Filipinos love Japanese food.

Recent studies indicate that the level of enthusiasm and support for
regional cuisine is significantly under-reported. Hence, through the Food Kyoto
business, it encourages to support local ingredients, and at the same time having
the taste of a famous Japanese dish, Omurice. Integrating Filipino food in a
Japanese dish will maintain supporting local ingredients and provide unique
dishes that can be loved by both country’s cultures as well as to other tourists.

The company mainly advocates to provide a fusion of Filipino and

Japanese dishes with health benefits that is good for all ages. Food Kyoto
consists of fiber, protein and healthy fats.

As the organization strives to provide nutritious and delicious Fil-Jap

cuisine, it also intends to promote the growth of the food sector by promoting
regional ingredients, attracting tourists, developing culinary education,
advocating the use of eco-friendly material and fostering cross-cultural
engagement.

The advocacy themes of the company are:

● Double the experience with Food Kyoto

 ● Promoting locally sourced products
● Environmentally friendly
● Taste healthy lifestyle with Food Kyoto
● Food Kyoto is the future cuisine

B. Contribution to Philippine Economy

Japanese cuisine is very popular globally, to the point that tourists come to
Japan to witness and taste the authentic Omurice. On the other hand, in the
Philippine National Tourism Development Plan, Filipino cuisine is identified as a
key tourism product. However, many culinary experts deem that Filipino cuisine
still lacks the kind of identity and branding needed for it to be sought by travelers.

Food has become a deciding factor in choosing a destination and a central

part of a travel experience. Through Food Kyoto, the Philippine Tourism can
thrive even more because it combines the two famous culture dishes. This
variety of food may boost the food industry's revenue by attracting customers
who enjoy Japanese cuisine and want to try the Filipino dish as well, or those
looking for something different.

The rise of Food Kyoto in the Philippines attracts food enthusiasts and
tourists who seek to explore different cuisines. The presence of the dish in
Filipino restaurants contribute to the country's culinary tourism, attracting visitors
who want to experience and taste Japanese and Filipino food. This influx of
tourists supports local businesses, hotels, and the tourism industry as a whole.

Food Kyoto requires various ingredients, such as eggs, rice, meats,

vegetables, and sauces. The increased demand for these ingredients to meet the
requirements of Food Kyoto has likely stimulated local agricultural sectors,
including egg production, rice farming, and vegetable cultivation. This, in turn,
can have positive economic effects on farmers and agricultural suppliers. Also, it
may lead to increased demand for skilled chefs and cooks who can prepare the
dish authentically. This has created employment opportunities within the culinary
industry, benefiting chefs, kitchen staff, and other food service personnel,
resulting in an increase in tax.

Lastly, this innovation not only attracts local customers but also draws
attention from the international food scene, promoting the Philippines as a
culinary destination.

C. Employment Generation

Food Kyoto, as a Food Company will only accept those who are 18-26
years old therefore workers could operate smoothly and can handle today's
technology and personality to serve to customers, this is an important standard in
Food Kyoto so that every employee could understand every situation happening
inside the business such as using E-Payment, Social Media Advertising, Social
Messaging, and more. As a result, we offer the appropriate compensation based
on their performance while considering Labor Code laws as well legislation to
protect our people’s rights. Food Kyoto will be established not only to provide
profit and sales but also to provide opportunities for those who are looking for a
source of income to survive day to day living by employing themselves for work.
Providing a safe working environment and the right tools to complete any task.
This is our objective and by steadily focusing on what we aim we can eventually
provide and contribute to the economy, by expanding the business itself making it
well known to many people slowly but surely, as a result Food Kyoto will increase
its market share from time to time as well as increasing our revenue.

D. Social Desirability

a. Towards Customer

Consumers have buying behavior because they have their own

preferences in purchasing a product. The research decided to be flexible in
various ways on how the consumer will get encouraged to buy and order the
product. The first way on how the consumers will order is through direct selling.
The researchers decided to use this channel type because the stall is the main
attraction where all the products are usually stored and sold. The concessionaire
serves as the main location of the business. It gains the highest percentage of
80% because most people still buy and visit the store location.

b. Towards Companies

Food kyoto will focus on giving the highest degree of satisfaction in food
service and fulfilling the needs of customer. By doing this the researcher use
SWOT, PORTERS, and Marketing strategies in order to generate appropriate
revenue in the business. In achieving the success of our business we are
dedicated to encorpotate our mission, vision and core values of the business.

c. Towards the Environment

The researchers will use packaging that saves the environment. As a

result, it may be able to aid in the upkeep and promotion of an eco-friendly
environment. Using recycled materials like paper bags, wooden spoons and
forks, paper plates, and so on, the researchers will incorporate design into the
packaging. Recycling would be used in all of the packaging, which would help
reduce waste and pollution. This will have an effect not only on the business but
also on the individual's uniqueness and desires as aspiring entrepreneurs.

d. Towards the Community

Food Kyoto can contribute to a new innovation or new taste of an omelet

combined with the popular Japanese dish omurice. In the Philippines, we don’t
have a Philippine-style dish of an omelet or an omurice and with the business
that the researchers will propose, they will create a new dish that would catch the
eye of the millennials. The proposed project will also feature innovative
approaches that integrate sustainability and encourage inclusive business
models where the poorest communities are an important part of core business
operations as suppliers or employees, or as recipients of goods and services to
be inspired in putting up a business.
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