Introduction:

Corsair is a buffet restaurant which delivering a fresh products and outstanding services, Corsair offer diverse
menu for diverse group of people who have a diverse taste. Corsair is known for its fresh and food variety from Appetize
to Dessert such as Oyster Rockefeller, Roast duck, Vegetable tempura, Smoked chicken, Roasted Angus Beef Belly, Sliced
Roasted Lamb, Corsair Fried Chicken, Waldorf Salad, Ceasar Salad, Macaroni salad and many other foods offers. Corsair
is a buffet restaurant which delivering an outstanding products and services and offers a diverse menu for diverse
people who have a diverse taste. If you are craving for Asian and international cuisine, Corsair is here for you. Aside
from providing you a high quality of service, we also hired a high-class chef that will serve you a high-class cuisine that
you will love.

Buffets contribute to food waste, with over 25% of food being thrown away annually, costing the global
economy over $750 billion. To reduce waste, buffets should limit food consumption and allow customers to select items
they want. Food waste can enter landfills, composting, and incineration, contributing to climate change and health
issues. Policies can encourage sustainable practices, such as compostable packaging and recycling regulations. Buffet-style
restaurants are not sustainable due to environmental damage, inequality, and health hazards. Food and organic waste
management is crucial for cities' zero waste goals, as a third of global food production is lost or wasted, contributing to
8% of global greenhouse gas emissions. Separating organic waste from dry recyclables allows for recovery and
processing, promoting renewable energy production and soil health.

It is natural to have competition while beginning a firm. Knowing who our competitors are and what they
provide can help us differentiate our products, services, and marketing. It will allow us to set competitive prices and
respond to competing marketing campaigns with our own initiatives. We may utilize this information to develop
marketing plans that capitalize on our competitors' shortcomings while also improving our own business performance.
We can also see any concerns posed by new entries into our market as well as current competitors. This understanding
will allow us to be more realistic about our chances of success.

It is necessary to continuously assess and modify our own strategy in order to be profitable and competitive
while adjusting to new players and campaigns. Staying ahead in a fast-paced corporate climate requires regular market
monitoring, inventiveness, and strategic adaptability. Competition may increase as a result of the new players in the
industry. There may be price wars and lower profit margins as businesses fight for customers. To stay profitable,
established companies might need to assess how they price their products and look for new ways to set themselves
apart from the competition. Market share of established companies may be diminished by new competitors who use
creative tactics to swiftly gain market share. The impact on profitability may be immediate, particularly if the new
competitors provide comparable goods or services at a reduced cost or with better features. To meet the needs and
desires of guests and customers, the hospitality industry is constantly evolving. One particularly significant area Food
presentation and service, particularly at buffets, is important for hotels, restaurants, and other hospitality businesses. To

1
stay current, staying up to date on the latest trends and providing the best possible

2
possible experience for guests is critical for all those in the hospitality industry. on the most recent hot trends and new
and improved serving solutions available, particularly in terms of utilizing space and creativity in the buffet equipment
and serving solutions department. Self-service kiosks because of technological advancements and the growing
popularity of self-service kiosks a digital ordering system for buffet lines, their use has grown in popularity in recent
years. Contactless service is in high demand. Covid-19 has given this section of the buffet a new spin, and many hotels,
restaurants, and shops are now offering It. Buffet lines are increasingly utilizing self-service kiosks and touchless
systems. Eco-friendly and sustainable materials

Many businesses are opting for serving solutions made from environmentally friendly materials. The key for
manufacturers is to use the proper materials when manufacturing. Equipment and serving tools are manufactured. In
this case, the higher the product's quality, the less likely it will need to be replaced soon. Modern design, modern and
sleek designs will contribute to the development of a more upscale and sophisticated atmosphere. This includes serving
solutions made of high-quality materials like stainless steel and glass, with clean lines and a minimalistic design.

SWOT Analysis

STRENGTH WEAKNESSES

 Corsair will use high-end ingredients.  There will be a shortage in staff.

 Corsair provides spectacular variety of  inconsistent taste of food due to
menu that suits well with people who different chef making the food.
have various tastes.  continue changing of market demand.
 Corsairs will continually provide
outstanding and divine foods and
beverages.
 Corsairs are ready to modify different
flavors that fits customers preference.

THREATS
OPPORTUNITIES

 Opportunity to acquire new customer  there might be a forbidden foods due

and increase in sales.
 there will be a possibility of gaining
brand recognition.
 It is possible to have wide range in the
choice of the food.
 Improving service and accommodation
capacity.
to health conditions.
 Competition with other popular brands
same with what we offer.
 raise in ingredients cost that may affect
the sales of the restaurant.

Table 1: SWOT analysis

3
Objectives

o Be the biggest buffet in the Philippines for the next 5 years.

o Innovate 10 new flavors by the end of the year.
o Increase customer satisfaction from 13% to 18% by the end of the year.
o Exhibit improvement from services to selection of food from 9% to 11% by the end of the year.
o Prepare for a product launch and drive approval by all stakeholders by February 1 2024.
o Gain four new clients for the business within this year.
o Ensure that 90% of the team has complete training before another year starts.

Target Market

Demographics Psychographic

Age: 25 – 50 years old Lifestyle: Everyone

except those people
Gender: Female, male, who doesn’t love salty,
and LGBTQA+ fatty, seafoods, and
sweet foods.
Social life Status:
Middle class and Upper Social class: Middle
class class and Upper class.

Table 2: Target Market

Our team came up with this target market since our target customer is those who can afford it, who is capable of
purchasing our product and services. Corsair is based in Philippines it is a tropical country where language used are
English and Filipino. We specifically put age that range between 25 years old to 50 years old who can purchase our
product and services, all genders are allowed to eat and dine in our restaurant, we specifically put middle class and
upper class since our products are little pricey. Everyone who loves eating salty, fatty, seafoods, and sweet foods Corsair
is the perfect place to dine with and for everyone who doesn’t eat these foods but wanted to try are also welcome to
eat and dine with us. Corsair also accepting events like birthday celebrations, anniversary celebrations, and graduation
celebration. Corsairs offer a quality and high-end product and services.

Marketing Strategy

It is a long-term plan of Corsair to achieve their goal by understanding the needs of their customers and create a distinct
and sustainable competitive advantage.

4
Product Strategy

Picture 1: Menu
This includes what our restaurant offers. Menus are important aspects that influence clients' decisions when choosing
eating outlets or catering enterprises from which to order meals and request services. Create a detailed and original
menu to channel your ideas and produce the desired impact. We offer Asian cuisines where you will be able to taste
different kind of food from different countries such as Japan, Korea, China, Indonesia, Thailand, Philippines, and many
more. We offer high-quality ingredients that help our food to taste better and different spices that we got overseas that
makes our food more flavorful and fun to eat. Like our main courses where we ordered it overseas to give our customer
a high-quality food so they don’t need to travel because we offer variety of food that originated from different
countries.

Picture 2: Product display

It is the food that is visible to the everyone before the customer selects, as long as the client does not have a reasonable

5
expectation of further preparation before eating. In this way we were able to exhibit different kinds of food that we
offer.

6
Pricing Strategy

Discriminatory Pricing – This pricing strategy is a selling strategy that charge customers different prices for the same
product or service. Our business CORSAIR is a buffet dining restaurant we acknowledge celebrations like birthday,
graduation and other more, we give discounts to those people who celebrating their special occasions with us. Corsair
giving free meal for people who are celebrating their special occasion if they are accompanied with by four full paying
adults.

Psychological Pricing – Corsair chose this pricing strategy to acquire more consumer to dine with us, it is a tactic
including setting prices slightly below whole number or using specific point, to manipulate consumers’ cognitive biases.
Making them perceive a product or service as more affordable, attractive, or valuable.

We think that these are the pricing strategy that can help our business to acquire new consumers. These promos cannot
be used in conjunction with any other promotions or discounts.

EXPENSES AMOUNT
RENT Monthly rate ₱ 20,000
TOOLS AND EQUIPMENT Kitchen ware (5 sets) = ₱ 34,995
Griller (2 sets) = ₱ 39,980
Knife (5 sets) = ₱ 27,845
Tongs (5sets) = ₱ 1,115
Plates (5 sets) = ₱ 39.990
Glass (10 sets) = ₱ 10,000
Chopping Board = ₱ 9,000
Stove (5 Sets) = ₱ 18,885
Refrigerator = ₱ 34,900
Kitchen Table (5 sets) = ₱ 32,885
Double sink (5 sets) = ₱37,196
Food warmer (10 sets) = 36,000
Dinner spoon (30 sets) = ₱ 1,440
Dinner fork (30 sets) = ₱ 1,440
Dessert spoon (30 sets) = ₱ 1,440
Dessert fork (30 sets) = ₱ 1,440
Dessert plate (30 sets) = ₱ 1.440
Serving spoon (30 sets) = ₱1,440
Glass Transparent (30 sets) = ₱ 13,680
Glass dessert Mug (30 sets) = ₱ 4,500

Total: ₱ 205,686
BILLS Electricity = ₱ 20,000
Water = ₱ 15,000
Salary = ₱ 14,938
Wi-Fi (50 mbps) = ₱ 2,100
LPG= ₱ 820

Total: ₱ 52,858
ADVERTISEMENTS Billboard = ₱ 100,000

RAW MATERIALS Total: ₱ 890,900 per month

Table 2: Budget

7
Monthly Income:

Approximately 6,000 Customer will dine per month which cost ₱ 5,994,000.

Approximately 200 Customer will dine per day which cost ₱ 199,800.

Promotional Mix

Picture 3: Billboard

Picture 4: Social Media Advertisement

8
 Picture 5: Banner

A large outdoor advertising structure that displays adverts to promote a company, product, or campaign. It resembles
an enormous billboard. Usually situated near retail centers or along highways, it attracts the attention of the greatest
number of pedestrians and automobiles. It is located at C-5 where everyone will be able to see our billboard.

Place

Picture 6: Location

People
Qualifications

o Chef
 Culinary school degree/diploma.
 3 to 5 years’ experience as working chef.
 HACCP training at least a level 2 course.
 Soft skills they use to interact with guest.
 Can lead a team of kitchen staff.
 Age range between 30 to 50 years old.
 Can be Male and Female.
o Service Crew
 High school diploma with or without experience.
9
  Friendly, reliable, and punctual are needed.
 Strong communication skills.
 Physically fit and able to work on your feet for long periods.
 Ability to work irregular hours (day and night shift).
 Age range between 26 years old and above.
 Can be female and male.
o Manager
 Have a communication skill that can help the employee to improve.
 Know how to manage a restaurant and can run a business even under pressure.
 Do have the experience of managing a restaurant.
 Age range between 30 years old and above.
 It can be female and male.
o Cashier
 High school diploma.
 Ability to handle a high volume of transactions.
 Strong communication skills.
 With or without experience as long as ready to learn.
 Age range between 26 years old and above.
 Preferably female.

Incentives and Number of staff needed.

 Corsair Buffet needed a hand for aspiring applicants who wanted to try and apply with us here are the positions
needed to fill up. Six (6) chefs, ten (10) Service crew, five (5) Managers and ten (10) Cashiers are need, once
you got accepted, we will provide you with Health insurance, Retirement plan, 13th months’ pay, Double pay
during holidays, and awards and Rewards.

Rooster

Table 3: Rooster

1
0
Corsair buffet has six chefs, ten service crew, five managers, and ten cashiers everyone needed to work for eight (8)
Hours very duty they have 11: 00 AM is the opening and for closing it’s 9:00 PM everyone are equally parted. They have
1 hour break and free meal. For employees who will work overtime will receive a plus in their wages.

Process

Picture 6: Process
This is the process of how to order in Corsair, process last long for two (2) to three (3) hours with this we can assure
everyone that dining in inside of Corsair will be execute safely and fair.

Physical Evidence

Picture 7: Dining set-up

These are table settings in our restaurants, in which a table is arranged with tableware such as eating utensils and for
serving and eating. Every hall consists of 20 tables and chairs the whole corsair restaurant can accommodate ninety (90)
up to three hundred (300) pax.

1
1
 Picture 8: Floor plan
This is what Corsair looks like when we about to build it into reality, as you can see there multiple halls and area where
we personally choose to be there we don’t want it to be crowded so we put several tables and chair but there still space
for everyone to walk around one more thing is that we tend to put a large food display area where everyone can have a
lot of food selection.

Timetable

12
Table 4: Timetable

13
This is the timetable for corsairs from establishing our permits to our first operation, in this table you will be able to see
the process in making our business Corsair, how we put efforts and ideas in building this company. For the past six
months we've been focused on providing a safest and comfortable place to go, with this timetable we are able to
properly choose and hire our staff accordingly to the classification we looking for.

Branding
Logo:

Picture 9: Logo
Our logo represents our business “CORSAIR”. Anchor represent the how the stability of what we have from the very
start of our business up to this day and will never fade. The helmet represents Security, Security in terms of we are
serving you all with quality service. The steering wheel shows how we were bringing you to different countries in terms
of cuisine. And “CORSAIR” means fast delivery or service that you’ll see once you visit our establishment.

Mission:

Our mission is to provide our valued consumer the chance to create memorable experiences with their loved
ones by providing them the highest degree of service and make wellness as accessible as possible and promote
environmental friendliness and social responsibility.

Vision:

Our vision is to be known as top fine dining restaurant in the world that, serves outstanding good quality food
and good quality of service. While we continued providing memorable experiences and promotes environment friendly
in the future.

Slogan:

"One thousand flavors in one place"

Our slogan indicates that you can find all the world's cuisines in one location.

14
Conclusion:

Corsair is a buffet restaurant which deliver a fresh products and outstanding services, Corsair offer diverse menu for
diverse group of people who have a diverse taste. Aside from providing you a high quality of service, we also hired a
high-class chef that will serve you a high-class cuisine that you will love. Knowing who our competitors are and what
they provide can help us differentiate our products, services, and marketing. It will allow us to set competitive prices
and respond to competing marketing campaigns with our own initiatives.

We may utilize this information to develop marketing plans that capitalize on our competitors' shortcomings while also
improving our own business performance. It is necessary to continuously assess and modify our own strategy in order to
be profitable and competitive while adjusting to new players and campaigns. To stay profitable, established companies
might need to assess how they price their products and look for new ways to set themselves apart from the
competition. The impact on profitability may be immediate, particularly if the new competitors provide comparable
goods or services at a reduced cost or with better features. Corsair will definitely adapt changes accordingly what is the
trend especially what our customers want.

On the most recent hot trends and new and improved serving solutions available, particularly in terms of utilizing space
and creativity in the buffet equipment and serving solutions department. Covid-19 has given this section of the buffet a
new spin, and many hotels, restaurants, and shops are now offering It. Corsair aim to obtain growth in all aspects of
business while providing a high-class service and experience.

15
References:

Buy French Door Refrigerator Philippines | Western Appliances. (n.d.). Western

Appliances. https://western.com.ph/shop/kitchen-appliances/refrigerators/french-door/

Char Broil 3 burner + side burner Gas grill. (n.d.). Building Materials | BuyNow PayLater –

ADBUILD. https://adbuild.ae/product/char-broil-3-burner--side-burner-gas-grill-cb005-goveL

Stainless-kitchen-table-stainless-working-table-commercial

https://www.lazada.com.ph/products/heji

Admin. (2023, March 30). Menu - What is a menu? Definition, types, uses.

template.net. https://www.template.net/graphic-design/menus/

Food on display Definition | Law Insider. (n.d.). Law Insider. https://www.lawinsider.com/dictionary/food-

ondisplay#:~:text=Food%20on%20display%20means%20food,by%20the%20customer%20before%20consumption

Mishra, P. (2023, August 7). What is Billboard Advertising? [Complete Guide].

Feedough. https://www.feedough.com/what-is-billboard-advertising/

Twin, A. (2023, March 28). The 4 PS of marketing and how to use them in your strategy. Investopedia.

https://www.investopedia.com/terms/f/fourps.asp#:~:text=Place%20refers%20to%20where%20consumers,or%20throu gh
%20a%20sales%20professional

16
 APPENDICES RECIPE- INGREDIENTS AND AMOUNTS
APPETIZER
OYSTER ROCKEFELLER ASSORTED MAKI AND SUSHI
INGREDIENTS WEIGHTS (Kg) INGREDIENTS WEIGHTS (Kg)
Oysters 10 kg Sushi rice 5 kg
Beer 6 pcs Nori seaweed 4 kg
cloves garlic 1 kg Vinegar 500 ml
black peppercorns 500g Soy sauce 500ml
salt 500g Sesame seed 1000 g
onion 500g Tuna 5kg
garlic 500g Salmon 5 kg
Spinach 500g avocado 4 kg
Mozzarella cheese 1 kg Cucumber 4 kg
butter 1kg Crabsticks 4 kg
DIMSUM SHARKSFIN Mayo 1000ml
Prawns 5 kg
INGREDIENTS WEIGHTS (Kg)
VEGETABLEShrimps
TEMPURA 5 kg
Pork fillet 5 kg INGREDIENTS WEIGHTS (Kg)
Shark’s fin 5 kg Water spinach 3 kg
Onion spring 2 kg Sweet potato 3 kg
Parsley 2 kg Green onion 3 kg
Salt 500g APF 1 kg
Pepper 500g Cornstarch 1 kg
Sesame oil 500ml Salt 500g
Sugar 1 kg Baking powder 500g
Egg 12 pcs
Cold water 500 ml
SALAD
WALDORF SALAD CAESAR SALAD
INGREDIENTS WEIGHTS (Kg) INGREDIENTS WEIGHTS (Kg)
Mayonnaise 1000 ml Olive oil 500 ml
Lemon 500g Garlic 500 g
Salt 500g Croutons 1 kg
Pepper 500 g Parmesan cheese 1 kg
Apple 3 kg Salt 500 g
Celery 500 g Pepper 500g
Walnuts 1 kg Lemon 1 kg
Lettuce 1 kg Lettuce 1 kg

MACARONI SALAD
INGREDIENTS WEIGHTS (Kg) Pineapple tidbits 1000 ml
Mayonnaise 1000ml Chicken breast 3 kg
Elbow pasta 4 kg Cheese 1000 g
Carrots 3 kg Sugar 500 g
Onions 2 kg Pepper 500 g
Pickle relish 3 kg Salt 500 g

17
 RICE
STEAK RICE VEGETABLE PILAF RICE
INGREDIENTS WEIGHTS (Kg) INGREDIENTS WEIGHTS (Kg)
Butter 500g Jasmine rice 3 kg
Steak 2 kg Butter 500 g
White rice 3 kg Onion 500g
Liquid seasoning 500 ml Chicken broth 500ml
Pepper 500 g Salt 500g
Mixed Vegetables 1 kg
Parsley 1 kg
TRUFFLE MASHED POTATO

BUTTERED VEGETABLES
INGREDIENTS WEIGHTS (Kg)
Potatoes 5 kg INGREDIENTS WEIGHTS (Kg)
Truffle 3 kg Carrots 2 kg
Butter 500 g Broccoli 2 kg
Heavy cream 500 ml Cauliflower 2 kg
Salt 500 g Salt and pepper 500g
Pepper 500 g Butter 500 ml

MAIN DISH

ROASTED ANGUS BEEF BELLY WITH RED WINE SAUCE ANGUS STEAK

INGREDIENTS WEIGHTS (Kg) INGREDIENTS WEIGHTS (Kg)

Butter 500 g Olive oil 500 ml
Beef belly 5 kg Salt and pepper 500g
Red wine 1000 ml Butter 500ml
Beef broth 500 ml Thyme 500g
Thyme springs 500 g Rosemary 500g
Salt and pepper 500 g Rib eye 5 kg
Sugar 500g
APF 500g
Olive oil 500ml
SLICED ROASTED LAMB

INGREDIENTS WEIGHTS (Kg)

Lamb 5 kg
Garlic 500g
Rosemary 500g
Thyme 500g
Olive oil 500ml
Salt 500g
Pepper 500g
Baby potatoes 1kg

18
 DESSERT

DARK CHOCOLATE CAKE

INGREDIENTS WEIGHTS (Kg)

APF 2 kg BLUEBERRY CHEESECAKE
Granulated sugar 2kg
Unsweetened cocoa 1 kg INGREDIENTS WEIGHTS (Kg)
powder Graham crumbs 1000g
Baking powder 1 kg Butter 500g
Baking soda 1kg White sugar 2kg
Salt 500g Cream cheese 1000g
Milk 1000ml APF 3kg
Oil 500ml Vanilla extract 75ml
Eggs 6 eggs Eggs 6 pcs
Vanilla extract 75ml Blueberries 2 kg
Butter 500ml Blueberry jelly 2 kg
Heavy cream 500ml
MACAPUNO PANDAN CAKE MOIST CHOCOLATE CAKE

INGREDIENTS WEIGHTS (Kg) INGREDIENTS WEIGHTS (Kg)

Cake flour 2 kg APF 2kg
Baking powder 500g Cocoa powder 2kg
Salt 500g Baking powder 500ml
Eggs 6pcs Baking soda 500ml
Cream of tartar 500g Granulated sugar 2kg
Granulated sugar 2kg Brown sugar 1kg
Pandan extract 75ml Salt 500ml
Green food color 75ml Eggs 6 pcs
Heavy cream 1000ml Vanilla extract 75ml
Confectioners’ sugar 2kg
Macapuno 3 kg

BROWNIES

INGREDIENTS WEIGHTS (Kg)

Unsalted butter 500g
Granulated sugar 1kg
Eggs 6pcs
Vanilla extract 75ml
Vegetable oil 100ml
Unsweetened sugar 1kg
APF 2kg
Baking soda 500g
Cornstarch 500g
Salt 500g
Semisweet chocolate 1kg
chips

19
20