Kusina de Kamayan

CAVITE STATE UNIVERSITY - GENERAL TRIAS CITY CAMPUS

DEPARTNMENT OF HOSPITALITY AND TOURISM MANAGEMENT

BUSINESS PLAN PROPOSED BY:

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

SECTION:

BSTM 4-1

PASS TO:
SIR. BRENNAN ROI DUAG
 EXECUTIVE SUMARY

Kusina de Kamayan is a restaurant that serves food in Filipino style and the way

of eating is called "Boodle Fight." It aims to promote various Filipino dishes to both

domestic and international consumers and also promotes "pagkakamay" the traditional

way of eating in the Philippines. A boodle fight is demonstrated by eating with your bare

hands. It will contain all our favorite cuisines that are available in one sitting, and you

will be the one to decide what foods to include in your boodle fight.

This will give the army eating manners vibes; some Filipinos prefer eating with

their bare hands because it's more comfortable and you will feel at home all the time.

Kusina de Kamayan is budget friendly and gives off homey vibes, especially with the

food that is going to be served in various types like boodle fight lunch or boodle fight

evening. It is also popular at every celebration because it is more intimate in that way.

It's even more traditional if the Filipino boodle fight is served in banana leaves

because the aroma of banana leaves is kind of nostalgic and eco-friendly. Kusina de

Kamayan also serves freshly cooked and grilled foods. The main goals of Kusina de

Kamayan are to meet the expectations of our customers, which are to enjoy the health

benefits of their eating habits while paying more for a better fast food choice. That's why

our mission is to provide high-quality, healthy Filipino food while giving them the best

experience of a volcano's scenery.

 TABLE OF CONTENT

I INTRODUCTION 1
Mission and Vision Statement 3

II PROJECT SUMMARY 4

III MANAGEMENT AND PERSONEL

Legal Structure 5
Board of Directors 6
Company Departments 7
Skills & Experience Requirements 9
Number of Employees 11
Management Members 12
Supporting Documents 15
IV MARKETING STUDIES
Marketing Profile 17
Demand Analysis 18
Supply Analysis 20
Competitive Analysis 23
Program Analysis of Marketing Strategy 24
IV PRODUCTION
Product Specification 26
Product Process 32
Plant Rated Capacity 34
Machinery & Equipment 35
Plant Location 36
Building Facilities 37
Raw Materials 38
Power Supply Utilities 38
Production Cost 39
VI FINANCIAL STUDIES 40
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I INTRODUCTION

Kusina de Kamayan is a dining restaurant that serves Filipino dishes. It was

inspired by the BigRoy’s Boodle Fight owned by Roy Aguilo, Jr .who had a couple of

franchise around Cavite, Laguna and Manila. Big Roy’s, consist of Cebuano dishes,

giving the city folk a taste of his hometown. Kusina de kamayan is translated as kusina

or kitchen and kamayan or by hand in English, is a restaurant serving the food in a

Filipino style which is “Boodle fight”. Boodle fight refers to the practice of eating with

your hands.

A boodle fight is a meal that is eaten without any utensils, dishes, or plates in its

most basic form where you eat with friends and family around a table covered in

banana leaves and piled high with delectable ulam (or main dish). After the Filipino

"army manner" of eating, "Boodle Fight" was titled. Regarding the foods that may be

provided during a boodle fight, there are no strict guidelines. However, various boodle

battle fare is typically offered depending on whether it is a boodle fight lunch or

boodle fight evening. On important occasions, some Filipinos would provide Pinoy

boodle fight meals, and birthday boodle fight celebrations for loved ones are frequent

occurrences. The tastiest Boodle Fight meal from time to time would be served by

some Filipinos on Boodle Fight banana leaves.

Kusina de Kamayan is also served freshly cooked and grilled foods. It is

positioned between traditional fast-food restaurants and sit-down restaurants.

According to the research data, customers that visit this kind of restaurant are more

attuned to the health benefits of their eating habits and willing to pay more for a better

fast food choice when compared to the general population. Kusina de Kamayan’s goal
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is to meet the expectations of our customers and make them happy with the food we

serve. The goal of this business plan is to get more customers to visit this Filipino

restaurant.

What makes Filipino’s love boodle fight? All of our favorite cuisines are

available in one setting. You will be the one to decide what foods to include in your

boodle fight. All of your favorite dishes may be placed, however soups and other wet

foods cannot be. It's affordable! If you want to host a special and enjoyable event, you

may really save money by just purchasing the meals that fall within your spending

limit.

Even though they are only street food, any type of dry food may be created, but

when served in a fancy fashion, it appears pricey and original. We may spend time

with our loved ones in a meaningful way. While consuming the dish, we may chat with

our loved ones and friends. Since we are eating with our bare hands, no one would

dare to use a device, reducing distractions and enhancing your time together.
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Mission statement

The mission statement of Kusina de Kamayan is to provide people with

high-quality, healthy Filipino food, it aims not only to start a different strategy in food

industry but to also bring, promote and indulge the traditional Filipino way of eating

using hands “pagkakamay”. We pledge to provide one of the best area wherein the

beautiful scenery of its location and ambiance that are overall pleasing to the senses.

The customer can be sure the local food will be good and will have fantastic customer

service, it’s the people-first attitude, we bringing to the customers.

Vision statement

Kusina de Kamayan vision is to provide a positive and diverse service that continues to

produce enjoyable social, vibrant and there’s no place like home-food experiences with a Taal

volcano scenery.
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II PROJECT SUMARY

Name of the firm: Kusina de kamayan

Businesslocation: Maharlika West, Tagaytay City,Cavite

Brief description:

Big Roy's served as the inspiration for Kusina de Kamayan. A kainan in the

guise of a boodle fight. It serves Filipino food to its patrons such as varieties of ihaw

ihaw and lutong bahay.

The Kusina de Kamayan aims to promote various Filipino dishes to both

domestic and international consumers. Additionally, it promotes "pagkakamay," the

traditional way of eating in the Philippines, as well as the culture of the Filipino

people. Kusina de Kamayan brings joy and bond to its guests as it is best to eat with

your family and friends.

All of the food is freshly prepared, with the grilled meats coming directly from

the searing hot coals to the table. The side fruits are freshly harvested, and the rice still

warm to the touch. It’s a beautiful coastal with a volcanic scenery, colorful sensory

experience that will overwhelm the taste, touch, sight, sense of smell, and the sound of

first bite of the ihaw-ihaw is exquisite.

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III. MANAGEMENT AND PERSONNEL COMPONENTS

LEGAL STRUCTURE

Sole Proprietorship

A sole proprietorship is also known as a sole trader ship, individual

entrepreneurship or proprietorship, is a type of enterprise owned and run by only one

person and in which there is no legal distinction between the owner and the business

entity.

A sole proprietorship has a good advantage especially in this kind of restaurant

"Kusina De Kamayan". You can be the only boss, you can keep all the profits, you

have maximum privacy, establishing and operating your business is simple and also it

is easy to change your legal structure later if circumstances change, you can easily

wind up your business. But it is also the structure that can have disadvantage at the

same time.

To avoid the bankruptcy and other disadvantage the Kusina de Kamayan have

our vision and mission. Our mission is to be one of the most famous restaurants and

provide high quality understanding between our employees and customers. Our vision

is to offer a variety of enjoyable healthy foods and provide outstanding service for our

customers.
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BOARD OF DIRECTORS
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COMPANY DEPARTMENTS

1. HUMAN RESOURCE AND ADMINISTRATIVE DEPARTMENT

✓ Empower managers and their teams.

✓ Monitor team and individual development.

✓ Facilitate management training and development.

✓ Strategic, data-backed reporting to the CEO

2. FLOOR DEPARTMENT

✓ Waiters & Waitresses

✓ Gate Keeper

✓ House Keeper

3. KITCHEN DEPARTMENT

✓ These food quality attributes include appearance, including size, shape, gloss,

color, and consistency, texture, flavor, and nutritional content.

✓ Flavor

✓ Correct labeling with the ingredients, nutritional information and

supplier/manufacturer details listed.

✓ Products must be properly packaged and sealed. Ingredient standards are

maintained.

✓ Food quality also deals with product trace ability, should call of the food

product be required.

4. MARKETING DEPARTMENT

✓ Coordinating and producing all the materials representing the business.

✓ Planning and analyzing the existing campaign materials through the use of
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digital and non-digital advertisements.

✓ Responsible for the market-information management and distribution and

selling.

5. CUSTOMER SERVICE DEPARTMENT

✓ Centralize and analyze customer feedback and data

✓ Align and unite the organization around the customer

✓ Develop the strategy to achieve the desired and intended customer experience

✓ Partner with HR to ensure that employees have a great experience, and to

ensure that customers have a great experience.

✓ Delivery Services means the pickup of one or more local products from a

local merchant and delivery of the local products to a customer; Grab Food

PH, Lala Food PH, Food Panda, Mangan PH

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SKILLS & EXPERIENCE REQUIREMENTS

The ultimate objective will be to deliver top quality service that will aid in

keeping, maintaining the efficient and effective customer service experience that future

customers can/will acquire.

RESPONSIBILITIES:

WAITERS & BAR STAFF; To take and deliver orders, promoting and

supporting inclusivity and flexibility of restaurant server (s). Serving and mixing

alcohol and non-alcoholic beverages to our customers. It will represent Kusina de

Kamayan and will be in charge of how he patrons are treated. The duties of a food

server include preparing menus, serving food and drinks, and making sure the tables

are neat and clean when guests come. Waiters must be kind and friendly, as well as

quick on your feet (both physically and figuratively). We'd like to meet you if you

enjoy interacting with people and do well in a busy work environment.

FRONT OF THE HOUSE; Guest experiences at establishments like

restaurants are smooth and of the highest caliber. This position will take care of

reservations, welcome visitors, show them to tables, and deal with any problems or

complaints that clients may have.

BACK OF THE HOUSE & STATION CHEF; includes all of the unseen

sections in the back of the house. Since this is where the food is cooked, prepped, and

served before it is brought to the customer's table, it serves as the restaurant's primary

command center. Oversee the kitchen crew, design menus and specials, place orders,
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calculate prices, and handle administrative duties. Souse Chef - The souse chef serves

as the head chef's right-hand man and is second in command.

ADMINISTRATIVE; includes numerous scheduling chores, such as making

shift schedules for employees, time-off calendars, schedules for purchases and

deliveries, schedules for inventory management, schedules for meetings, and more. He

or she needs to constantly manage and monitor each timetable. Including; assigning

shifts, serving clients, and taking care of employees. They must also guarantee that the

establishment complies with all relevant rules and encourages a pleasant dining

experience with top-notch customer service.

Requirements and skills:

► Proven experience as a server or waiter in a restaurant

► Practical knowledge of cashier tasks

► Paying attention to safety and cleanliness

► Patience and a client-focused attitude

► Excellent interpersonal skills and a welcoming approach

► Dependable and accountable

► A high school diploma is preferred but not necessary.

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NUMBEROF EMPLOYEES

ADMINISTRATIVE POSITION:

✓ 1 Manager

✓ 1Administrator/ Secretary

BACK OF HOUSE (BOH) Staff*Kitchen staff

✓ 1 Chef/Executive chef

✓ 1 Purchaser/Kitchen Manager

✓ 1 Sous-chef

5 STATION CHEF:

✓ Sauce maker/sauce chef

✓ Pastry chef

✓ Pantry chef

✓ Rotisserie chef

✓ Horsd'oeuvre/ starter chef

• 1 Cook

• 2 Assistant cooks

• 3 Cleaning team
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FRONT OF THE HOUSE (FOH) Staff

✓ 1 Casher

✓ 1 Maitred' /Head waiter

✓ 1 Receptionist

3 BAR STAFF:

✓ The Bartender

✓ Bar Operator

3 WAITERS:

✓ 1 Captain Waiter

✓ 3 Waiter

✓ 2 Cleaners

MANAGEMENT MEMBERS

● Chef:

✓ Chefs are culinary professionals trained in all aspects of food

preparation. Their main responsibilities include planning menus,

overseeing the kitchen staff, and ensuring that the food meets

high-quality standards.

● Sous-Chef:
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✓ A sous chef is responsible for planning and managing food preparation

in restaurant kitchens. Known as the assistant to the head chef or the

head chef’s second in command, these skilled individuals perform a

range of duties including planning menus, training new staff, and

recording inventory.

● Cook:

✓ Besides their primary responsibility of preparing food for a restaurant,

restaurant cooks often prepare ingredients, ensure the cleanliness of

their working area, and keep the restaurant stocked with necessary

cooking supplies. They may also help make decisions on menus and

day-to-day offerings.

● Dishwasher:

✓ Dishwashers work to take on some janitorial and supportive kitchen

tasks, such as bussing tables, washing dishes and appliances, emptying

trash receptacles, scrubbing floors, restocking items, and performing

other tasks to ensure that the kitchen and dining areas are clean and

prepared for guests.

● Owner/Manager:

✓ As a restaurant owner/manager you are in control of all aspects of a

restaurant. You will be busy taking care of customer service issues,

ensuring food quality coming from the kitchen is of a high standard and

generally making sure the business side of things run smoothly.

● Administrator:
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✓ Restaurant administrators, often called restaurant managers, are in

charge of the day-to-day operation of a restaurant. They make sure the

place is operating smoothly, under budget and lawfully while doing

their best to ensure customer satisfaction and generate repeat business.

The specific duties of a restaurant administrator will vary based on

company policy and the setup of the restaurant, but many tasks are common

for all administrators.

● Cashier:

✓ A restaurant cashier operates a cash register, communicates with

customers, and assists other restaurant staff as needed. Responsibilities

in this career can include processing credit card payments, accepting

cash payments and giving change, and using a point of sale (POS)

system for transactions. Restaurant cashier duties also involve greeting

guests, helping resolve customer complaints, and maintaining

knowledge of the menu and sales policies. Qualifications for these roles

are often minimal for entry-level jobs, though some require a high

school diploma or GED certificate. Experience in food service or retail

is helpful, and basic math, customer service, and communication skills

are essential.

● Waiter/Cleaning Staff:

✓ A Waiter/Waitress, or Restaurant Server, is responsible for ensuring

diners have a positive experience at food establishments by exhibiting

excellent customer service. Their duties include greeting diners and

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taking their orders, communicating with members of the kitchen about

orders and carrying meals or beverages to the correct tables.

● Bar Staff

✓ At hospitality and entertainment establishments like pubs, clubs, bars,

restaurants, and event spaces, a bar staff, also known as a bar person, is

in charge of serving drinks. This typically responsible for taking orders,

serving food and drinks, and maintaining a tidy and well-stocked bar

area.

SUPPORTING DOCUMENTS

REGISTER YOUR BUSINESS NAME

✓ That being said, here’s a guide on how to get your business registered:

● Register Business Name in DTI

● Get Barangay Clearance

● Acquire Mayor’s Permit

● Register in BIR

BUSINESS LICENSE

✓ Granted by government authorities that allow individuals or companies

to operate a business
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SIGN PERMIT

✓ You will sign what you agreed upon or what you discussed that needs to

be signed on papers or documents.

FOOD SERVICE LICENSE

✓ This is what you need to have a license before you sell.

EMPLOYER IDENTIFICATION NUMBER (EIN)

✓ Is a unique nine-digit number assigned by the Internal Revenue Service

to business entities.

FOOD HANDLERS PERMIT

✓ Standards related to Food Safety who handles food.

BUILDING HEALTH PERMIT

✓ Sanitary Permit

✓ Fire Safety Inspection Permit

✓ Building Permit and Electrical Inspection Certificate

✓ Certificate of Occupancy/Lease of Contract

✓ Electric Utility Connection

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IV MARKETING STUDIES
A. MARKET PROFILE
Kusina de Kamayan is the first ever boodle fight restaurant here in Tagaytay City,

Cavite. Kids, teenagers, young adult, and adults are welcome in our restaurant. Our

customers are most likely students in a group ages 18-25 years old and spends for less or

more than 3, 000 per visit. Adult groups ages 35-50 and spends for less or more than 5,

000 per visit. Senior groups age 60-80 years old and spends for less or more than 10, 000

per visit. Family groups age 10-80 years old who spends for less or more than 15, 000 per

visit. Women ages 18-25 years old are biggest spender than men with the same age.

Women ages 35-50, are the biggest spender than men with the same age. Women and

men age 60-80 are in equal when it comes to spending. Most likely they are students,

tourists, hoteliers, vloggers, and factory workers who travels and visit Tagaytay City,

Cavite. Most of the time, they are celebrating reunions, birthdays or just a random lunch

together with their friends. Since Kusina de Kamayan promotes bonds to families and

friends, our consumers more likely want to spend in here to keep their bond more

stronger and enjoy our food.

Experiencing a Filipino boodle battle is one of the best ways to grasp the essence

of the Filipino spirit. It's all about the amazing battle meals, but it's also about friendship,

companionship, and appreciating the blessings that this world has to offer. Not to mention

that it might be the best meal you ever enjoy in your entire life! Grab the opportunity,

make some friends, and put on a few pounds if you ever get the chance to participate in

an actual Filipino boodle fight. Kusina de Kamayan is perfect just for you! Kusina de

Kamayan is perfect for Filipino families since many Filipinos loves to eat with their bare

hands comfortably.This concept of Kusina de Kamayan really hits many Filipino at any
 18

age since they offer Filipino cuisine and lets you use your hands while eating. Kusina de

kamayan aims to target Filipino families,therefore, it fits at any age from family

members.

B. DEMAND ANALYSIS

Graph 1. Trip Frequency and Group size.

The Graph 1 shows that the median group travel organizer plans 10 group trips each year,

and those tours average 30 passengers each. But there are some very high performers in the mix:

Of those survey respondents, 5 percent reported average group sizes of more than 55 people, and

10 percent said they arrange more than 50 group trips per year. (Jewell, 2016)
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Graph 2. Traveler Age

The Graph 2 shows that the retirees still dominate the group travel market, with 41

percent of respondents saying their travelers are between 60 and 70 years of age, and 17 percent

saying their travelers are older than 70. But more than a quarter (26 percent) of respondents

reported average traveler age between 50 and 60, and 16 percent said their average traveler age is

under 50. (Jewell, 2016)

Graph 3. Location
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The graph shows that romanar cafe and Resto the nearest from the target location got the

4.2 star rating from 17 customer's review. Jaytee's Classic Filipino Cuisine got 3.9 star rating from

952 Customers, 600meter from the target location. Klara's got 4.5 star rating from 168 customer.

Ridge also got 4.5 star rating from 997 customer. Dahon at mesa got 4.3 star rating from 306

customers while Mang Jose Lechon got 4.1 star rating from 19 Customers.

Graph 4. Potential Demand of people who would like to try a boodle fight theme.

The graph shows the potential demand per year with the use of survey from the people

who have eaten in a restaurants. From the year 2018 with 203, 789 potential demand, year 2019

with 207, 866 potential demand, year 2020 with 212, 022 potential demand, year 2021 with 216,

262 potential demand and year 2022 with 220, 588 potential demand with the over all total of 1,

060, 522 (85%) out of the total population of 1, 382, 623. (Cartegena et al., 2019).

C. SUPPLY ANALYSIS
Source of Product supply

Kusina de Kamayan's product supply is sourced locally. To "source locally" often

refers to finding, buying, or procuring food, ingredients, or other consumables within a

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certain range of the site where they will be utilized. Buying from a local provider benefits

the neighborhood by promoting the local economy and employment market. A healthy

economy and continued growth are made possible by keeping the money in the local

community or even the entire country.

A successful business depends on having the appropriate supplier. Local product

sourcing has a lot of advantages and benefits that will provide businesses access to

high-quality products.

● Reliability: By sourcing locally, you can directly monitor the supplier selection

process. You will have more control over the design and quality of your items

since you will be able to visit the facility where they are produced and distributed.

Face-to-face interactions with your suppliers also enable simple and quick

communication.

● Marketing and brand appeal: utilizing a local supplier has several advantages, one

of which is that it may help you draw in clients. People in today's culture are more

aware of the benefits of sourcing locally, and you may take advantage of this to

grow your business.

● Faster shipment timeframes - Customers value convenience highly when making

purchases, and working with a local supplier ensures that your goods will be

delivered fast and effectively. Utilizing a local source helps to maintain

California's fascinating heritage, which is supported by the local community.

● Support for the local culture - Customers' understanding that your business only

engages in local business is a great advantage for both you and the neighborhood.
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● Environmentally Friendly and Sustainable - Buying locally will lower your

company's fuel emissions and carbon footprint since it uses less fuel to carry

items across the state than it does to import them from another nation.

The Future Supply Chain

Kusina de Kamayan's supply chain has two possible futures: positive or negative.

Anyone on this earth can guess and predict, but no one can ever be 100% sure what will

happen in the future because the future is really tricky and unpredictable.

In terms of a possible positive future for "Kusina de Kamayan," it will be one of

the most successful and famous restaurants in the Philippines, and its name will be

known around our nation for its delicious and Filipino foods. It will have many branches

around our country as the years pass. The good thing is that it can have a specialty menu

from different cities depending on what their specialty foods are, like bicol express, lomi,

valenciana, and many more. It can also offer a franchise to others if they want to.

When it comes to the possibly negative future of "Kusina de Kamayan," one day

it will come to the point that the restaurant will be unsuccessful and forced to close and

be abandoned due to a lack of customers and bankruptcy. There's a chance that the

restaurant will be left behind because there are other restaurants out there that have a

huge budget for their business just to maintain its competitiveness. There's a saying that

starting a business is easy, but maintaining it through the years is the real challenge.
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Factor that may affect the future supply chain:

● Unsatisfied business partners and customers. The ultimate goal of Kusina

de Kamayan is to meet customer expectations. This involves managing

those expectations realistically, but also providing a valuable product.

● Lost or delayed goods. Goods that go missing at any point in the chain

ultimately delay the whole process and can impact customers negatively.

● Lost or delayed goods. Goods that go missing at any point in the chain

ultimately delay the whole process and can impact customers negatively.

● Lost or delayed goods. Goods that go missing at any point in the chain

ultimately delay the whole process and can impact customers negatively.

D.) COMPETITVE ANALYSIS

● Selling Price – The Price is reasonable than to other restaurant and the location

itself which is Tagaytay is a tourist attraction so the price can compete nor much

less than other restaurant.

● Competition – The direct competitors are the restaurants nearby such as Ridg Park

Kainan sa Kubo, which offer the same vibes as Kusina de Kamayan offers to eat

at the nipa hut, and Dahon sa Mesa, which, like our restaurant, offer food served

in banana leaves and eaten in a boodle fight manner. The indirect competitors are

the Lawa Café, Papa Doms Bar and Restaurant, KaTunying's, and Sol Victoria's.
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● Distribution and Cost of Transportation – L300 Track, provided by the company,

will be used in transferring goods from Mendez Wet Market, Tagaytay Mahogany

Fresh Market, and Taal Central Fish Port to the Kusina de Kamayan restaurant.

● Channel of Product Distribution – To reach the target market, the Kusina de

Kamayan will be marketed on social media sites like Facebook, Instagram,

TikTok, and Twitter so that the restaurant can reach a lot of people, as well as

using traditional marketing tools such as flyers and posters to reach as many

customers as possible.

● General Competitive Practice – The Competitors distribute the product through

online delivery such as Food Panda, Grab etc. and on site purchase.

E.) PROGRAM ANALYSIS OF MARKETING STRATEGIES

● Geographic Segmentation - Kusina de Kamayan aims to serve locals and tourists

in the NCR and Region 4A that will visit Tagaytay. The location itself is a popular

tourist destination in Cavite, plus it is located overlooking the Taal Volcano,

which is also a factor in attracting tourists to the restaurant.

● Psychographic Segmentation – The restaurant serves local Filipino traditional

foods, more likely ihaw or barbeque foods, and those who love the bowling way

of eating frequent the restaurant. Kusina de Kamayan is a very traditional Filipino

restaurant, so its target market is those locals who love traditional ambiance and

local food.
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● Demographic Segmentation – Kusina de Kamayan is available for all ages and

genders. The restaurant is a family-friendly restaurant, so it is available to

everybody.

● Pricing Strategy – The price was reasonable. The location itself is a tourist

destination, so the products are likely to be more expensive than normal, but the

price range of the menu is much cheaper than that of other competitors, and it is

family-friendly as well.

● Promotion and Advertising - Kusina De Kamayan will promote its products and

services through the use of various social media platforms, such as Facebook,

Instagram, Twitter and TikTok. Traditional promotional materials such as flyers,

brochures and/or posters will also be utilized

● Channel of Distribution - Kusina De Kamayan will sell its products to their

customers. Hence, the channel of distribution to be used is Retail

V. PRODUCTION
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A.) PRODUCTION SPECIFICATION

“Kusina de Kamayan Menu”

This are the menus that Kusina de Kamayan offers to our customers:

KAMAYAN DUO - 799php

Good for 2 person

• Rice

• Liempo

• Daing na bangus

• Okra

• Salted egg

• Shrimp

• Kamatis

• Pritong talong

• Pipino

• Softdrinks

TROPANG KAMAYAN UNO -1,259php

Good for 3-4 person

• Rice

• Chicken Inasal

• Daing na bangus

• Butterfly Squid

• Shrimp
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• Salted Egg

• Pritong Talong

• Chorizo de Cebu

• Kamatis

• Pipino

• Okra

• Softdrinks

TROPANG KAMAYAN DOS-1,549php

Good for 3-4 person

• Rice

• Liempo

• BBQ

• Butterfly Squid

• Crabs

• Salted Egg

• Pritong Talong

• Chorizo de Cebu

• Kamatis

• Pipino

• Okra

• Softdrinks
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TROPANG KAMAYAN TRES -1,799php

Good for 3-4 person

• Rice

• Liempo

• BBQ

• Butterfly Squid

• Crabs

• Shrimp

• Salted egg

• Pritong Talong

• Tuna belly

• Chorizo de Cebu

• Kamatis

• Pipino

• Okra

• Softdrinks

PAMILYANG KAMAYAN - 1,999php

Good for 5-6 Persons

• Rice

• Liempo

• Inasal

• BBQ
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• Butterfly Squid

• Shrimp

• Crabs

• Tuna Belly

• Tuna panga

• Salted Egg

• Pritong Talong

• Chorizo de Cebu

• Kamatis

• Pipino

• Okra

• Softdrinks

ADD ONS

• Rice - 25php

• Sukang Pinakurat - 50php

• Ginamos - 70php

• Butterfly squid - 110php

• BBQ (4pcs) - 100php

• Pritong Talong - 40php

• Okra - 40php

• Salted Egg - 30php

• Fried egg - 15php

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ULAM COMBO

• Chicken Inasal & Chorizo de Cebu - 249php

• Liempo & Chorizo de Cebu - 249php

• Daing na Bangus & Chorizo de Cebu - 225php

• Butterfly Squid & Chicken Inasal - 280php

• Liempo & Chicken Inasal - 350pho

• BBQ & Daing na Bangus - 230php

• Double Chicken Inasal - 250pho

• Double Liempo - 275php

• Crab & Shrimp - 379php

• Double Inihaw na pusit -280php

• Inihaw na Pusit & Daing na bangus - 270php RICE MEALS

• Breaded Porkchopsilog - 140php

• Chorizo de Cebu Silog - 120php

• Chicken Inasal w/ salted egg & rice - 130php

• Inihawnapusit w/ rice - 150php

• Bangussilog - 130php

• BBQ w/ rice - 120php

• Bagnetsilog -188php

• Liempo w/ salted egg & rice - 150php

SINGLE ORDER
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• Bagnet - 370php

• Sisig - 289php

• Tuna belly - 350php

• Tuna Panga -345php

• Buttered shrimp -285php

• Relyenong Bangus - 279php

• Seafood boil - 390php

• Calamares - 225php

• Humba - 270php

• Lechon Kawali - 275php

• Bulalo - 350php

• Pininyahang manok - 230php

DRINKS

• Softdrinks 850 ml - 55pho

• Softdrinks 1.5 litters - 115php

• Kalamansi juice - 75php

• Mango Juice - 110php

• Bottled water - 20php

DESSERT

• Leche Flan - 190php

 32

• Halo Halo - 120php

• Buko Pandan - 120php

B.) PRODUCTION PROCESS

Production Process in Safety

Controls hazards which are significant for food safety’:

There are seven principles or steps that must be applied when developing

a HACCP plan as follows:

•Conducting a hazard analysis that identifies hazards that are physical, chemical,
 33

and biological;

•Identifying critical control points (CCPs), which are steps that can be taken to

apply control and are necessary to prevent or eliminate a danger or decrease it

to a level that is acceptable;

•Setting measurable and observable parameters at each important control point

with critical limitations;

•Establishing monitoring systems to evaluate the critical limits’ adherence

through direct observations and objective measures;

•Declaring what action(s) to be performed when a critical limit is crossed;

•Creating checks to make sure the HACCP process is operating as intended by

monitoring operations, calibrating machinery, examining documentation, etc.;

•Creating a system for documenting (HACCP records, such as those for

monitoring, corrective action, calibration, and records, etc

 34

Production Process of Products

 35

C.) PLANT RATED CAPACITY

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7

Total 16 8 16 16 16 16 8
hours
Chairs 16X0.5= 16x0.5= 16x0.5= 16x0.5= 16x0.5= 16x0.5=
8 8 8 8 8 8
Dining 10X0.8= 10X0.8= 10X0.8= 10X0.8= 10X0.8= 5x0.5=
8 8 8 8 8 4
Total 16 8 16 16 16 16 8
Required
hours
Hours 0 0 0 1 hr 0 0 4 hrs
Remainin
g
TOTAL 26 Units 16 Units 16 Units 24 Units 26 Units 26 Units 5 Units

WEEK 1 WEEK 2 WEEK 3 WEEK 4

Total Hours 122 hours 52 hours 122 hours 70 hours
Chairs 70x0.5=70 70x0.5=70 70x0.5=70
hours hours hours
Dining 65x0.8= 52 65x0.8= 52 65x0.8= 52
hours hours hours
Total Required 122 hours 52 hours 122 hours 70 hours
Hours
Hours 0 0 0 0
Remaining
TOTAL 135 Units 65 Units 135 Units 70 Units

MONTH 1
Total available hours 480 hours
Chairs 500X0.5=256
Dining 280X0.8=224
Total Required Hours 480 hours
Hours Remaining 6 hours
TOTAL 780 hours
 36

D.)MACHENERY AND EQUIPMENT

Equipment/s Quantity Unit Cost Total Cost

Food Prep. Counter 1 15,000 15,000

Storage rack 2 2,500 5,000
Sharpening stone 2 800 1,600
Serveware - - 5,000
Kitchen Equipments - - 10,500
Washing Equipments - - 5,000
TOTAL: 41,600

Serveware includes Several Small and Medium-Sized Porcelain or Ceramic

Bowls. One Large Wide Porcelain Bowl & Wooden Bowl, Square or Rectangular

Platters, Oval Platter, Cake or Pedestal Stand, Cheese Boards, Water Pitcher, etc.

Cooking Equipment includes knife, pans, measuring cup/spoon, fish

turner, peeler, thong, cutting board, colander, can opener, glass bowl, etc.

Washing Equipment includes gloves, brushes, mop, spray cleaner, sponge

wipe, garbage bag, steel scrubber, sponge, dust pan, broom, dishwashing liquid,

etc.
 37

E.) PLANT LOCATION

Exact Location: Maharlika West, Tagaytay City, Philippines

 38

F. PLANT BUILDING FACILITIES

Given that the concept of Kusina De Kamayan

is traditional to Filipinos’ method of eating and also serves various Filipino cuisines, it’s

just appropriate that the restaurant’s aesthetic will be traditional too. Located in Tagaytay,

Cavite known for its cool climate and outstanding scenery, the restaurant will be

unconfined to let the cool breeze and fresh air in. The Taal Volcano can also be seen from

the restaurant so the customers can enjoy their food while looking out at a beautiful view.

Floor Plan
 39

G. RAW MATERIALS IN BUSINESS PLAN

The raw materials of Kusina de Kamayan products are more likely to come from

the direct supply chain, such as the Mendez wet market, Taal Central fish port, Tagaytay

Mahogany Fresh market which serve as the input of the raw product chain. The process

will go through the kitchen facilities of Kusina de Kamayan as it produces and serves the

output of our products to the customers and consumers.

H. POWER & SUPPLY UTILITIES

Power supply and utilities are commonly found in Tagaytay City which were

located the Kusina de Kamayan.

● Water supply – Tagaytay Water District

● Electric supply – Meralco

● Sewage Utilities (Drainage) – Malabanan Services

● Trash Service Utilities – Barangay Maharlika West Tagaytay City Trash service

● Communication Service Utilities – PLDT

 40

● Electrical Utilities – Sirkito Electrical Service

I. PRODUCTION COST

LABOR COST

POSITION WAGE/ # OF REGULAR OVER-T OVER-TI LABOR COST

HR STAFF HOURS IME ME
WORKED WAGE HOURS
WORKED
PHP PHP PHP
Chef 60.05 1 16 80.00 960.8
Sous – Chef 46.28 2 16 57.23 740.48
Cook 46.01 2 16 57.01 736.16
Dishwasher 35.50 2 8 45.50 284.00
Bar Operator 46.01 1 16 57.01 736.16
Bartender 44.20 2 8 54.20 353.6
Head Waiter 46.01 1 16 57.01 736.16
Waiter 44.20 3 8 54.20 353.6
Cleaning Staff 35.50 3 8 45.50 284.00
Cashier 46.01 1 16 57.01 736.16
Manager 46.28 1 16 57.23 740.48
Administrator 48.42 1 16 65.05 774.72
TOTAL 20 PHP 780,733.6
 41

VI. FINANCIAL STUDIES

Kusina De Kamayan 2023
Food Business Start-Up Cost
FUNDING ESTIMATED ACTUAL
Investor Funding
Owner 1 P 800,000 P 800,000
Owner 2 P 700,000 P 700,000
Others - -
Total Investment P 1,500,000 P 1,500,000

Loans
Bank Loan 1 - -
Bank Loan 2 - -
Others - -
Total Loans 0 0
Other Funding
Graft 1 - -
Others - -
Total Other Funding 0 0

TOTAL FUNDING P 1,500,000 P 1,500,000

COST ESTIMATED ACTUAL

Fixed Cost
Advertising for Operating 25,000 25,000
Building Down payment 270,000 270,000
Building Improvement/Remodeling 50,000 50,000
Tools/Supplies 35,000 35,000
Fixtures 250,000 250,000
Transporting Goods and Supplies 18,000 18,000
Fixed Salaries 400,000 400,000
Business Registration and Compliances 12,000 12,000

Operating Cost ESTIMATED ACTUAL

Fixed Benefits 3,000 3,000
Food Supplies 300,000 300,000
Maintenance (lights, sounds) 7,000 7,000
Transportation (deliveries) 10,000 10,000
 42

Overall TOTAL COST P 1,380,000 P 1,380,000

Outstanding Balance P 120,000 P 120,000

 43

Executive Summary - Magracia, Jabique

INTRODUCTION (Chapter 1)
Bitara
Presa
Nuestro
Delrosario
Atienza
Hilario

PROJECT SUMMARY (Chapter 2)

Comiso
Ricasa
Magdamit
Carlos
Patalinghug
Josue
Ellana

MANAGEMENT & PERSONNEL COMPONENTS (Chapter 3)

Jason
Nalla
Lansang
Pastolero
Jabique
Zulueta
Brobo
Yap
 44

MARKETING STUDIES ( Chapter 4 )

A.) Market profile - Montes, Espiritu, Itol
B.) Demand analysis - Atienza, Bitara, Hilario, Del Rosario, Ramirez
C.) Supply analysis - Jason, Nalla, Lansang, Yap
D.) Competitive analysis- Patalinghug, Carlos
E.) Program analysis of marketing strategy -Pearl, Carlos

PRODUCTION (Chapter 5)
A.) Product specification- Patalinghug
B. ) Product process - Pastolero, Brobo, Zulueta
C.) Plant rated capacity- Atienza, Bitara, Hilario, Del Rosario
D.) Machinery & equipment - Magdamit
E.) Plant location - Carlos
F.) Building Facilities - Carlos, Agarap
G.) Raw Materials - Patalinghug
H.) Power Supply & Utilities - Patalinghug
I.) Production Cost - Josue

FINANCIAL STUDIES (Chapter 6) - Bartican

( Chapter 1-3 overall edit of paper Bartican & Patalinghug)

( Chapter 4-6 overall edit of paper Patalinghug & Nalla)

REPORTING
Panaligan
Urbistondo
Comiso
Lansang
Pastolero
Brobo
Nalla
Yap
 45

Jason
Montes
Espiritu
Atienza
Del Rosario
Coderes
Carlos
Ricasa
Ellana
Josue
Magdamit
Patalinghug
Mison
Zulueta