Final Streetque Feasib 1

A FEASIBILITY STUDY ON THE ESTABLISHMENT OF STREETQUE
AT BRGY. POBLACION, BAYAWAN CITY
A Feasibility Study
Presented to the
Faculty of the College of Business Administration
Negros Oriental State University
For Evaluation and Approval
BY
NARCISO, SARAH JEAN

DEGUIT, ROSABILLE
BAYONA, ALMIRA
GONZALES, RUTH
GUILLEN, MARIEL
PAO, MELISSA
August 2022
TABLE OF CONTENTS
Cover Page i
Table of Contents ii
List of Tables vi
List of Figures x
Chapter I: The Problem and Its Scope
Introduction 1
Objectives of the Study 3
Significance of the Study 3
Scope and Limitation of the Study 4
Definition of Terms 5
Research Methodology 6
Research Design 6
Research Locale 6
Research Respondents 7
Research Instruments 8
Data Gathering Procedure 8
Statistical Treatment of Data 9
Chapter II: Project Description
Name of the Enterprise 10
Location 10
History of the Project 10
ii
Vision 11
Mission 11
Goals 11
Objectives 12
Project Proponent 12
Marketing Study
Product/ Service Description 13
Presentation of Survey Questionnaire Results 17
Demand 24
Supply 26
Demand-Supply Analysis 27
Price Study 28
Factors Affecting the Market 29
Marketing Strategy 31
SWOT Analysis 31
Strengths 32
Weaknesses 33
Opportunities 33
Threats 34
Marketing Programs (4Ps) 34
Product 34
Pricing 34
Place of Distribution 35
Promotion 35
iii
Organizational and Management Study 36
Legal Form of Ownership 36
Organizational Chart 37
Qualification Standards and Functions of Personnel 37
Compensation Scheme 39
Business Policy 40
Business Flow Chart 42
Project Gantt Chart 43
Technical Study 46
Licensing and Registration Process 46
Requirements 47
Barangay Clearance 48
Registration of Name with the Department of Trade and Industry 48
Business Permit 48
Product Certificate of Quality 48
Environmental Compliance Certificate 48
Sanitary Permit 48
Business Location 50
Business Location Map 50
Vicinity Map 51
Business Hours 51
Business and Facilities 52
Utilities 57
Plant Layout 58
iv
Waste Disposal 63
Financial Study 65
Major Assumptions 65
Schedule of Computations of Financial Statements 69
StreetQue Financial Ratio Analysis 95
Socio-Economic Study 103
Contribution to the Society/Contribution as a Whole 103
Contribution to People in the Society 103
Contribution to Local and National Economy 103
Chapter III: Summary of Findings, Conclusions, and Recommendations
Restatement of Objectives 104
Summary of Findings 104
Conclusions 106
Recommendations 106
Bibliography 108
Appendices 112
Curriculum Vitae 122
v
List of Tables
Table
1 Respondents Distribution 7
2 Profile Distribution of Respondents 17
3 Level of appetency on street food 19
4 Respondents’ place of preference to eat street food 20
5 Frequency of respondents’ street food consumption 20
6 Preferable days of the week respondents visit a street food Restaurant 21
7 Amount spent on street foods 21
8 Preferred type of skewered street food 22
9 Preferred type of vegan street food/s 22
10 Preferred type of meat street food/s 23
11 Preferred type of street food desserts and refreshments 23
12 Respondents Perception on the Concept of StreetQue 24
13 Respondents’ Consideration in Visiting StreetQue 25
14 Menu and Predicted Price List 28
15 Considerations in choosing a restaurant 29
16 Facilities or amenities to consider in a restaurant 30
17 Significant Relationship Between Sex and Buyer’s Behavior and
Preference 113
18 Significant Relationship Between Age and Buyer’s Behavior and
Preference 115
vi
19 Significant Relationship Between Occupation and Buyer’s Behavior and
Preference 117
20 Significant Relationship Between Civil Status and Buyer’s Behavior and

Preference 118
21 Significant Relationship Between Monthly Income and Buyer’s Behavior
and Preference 120
22 SWOT Analysis 32
23 Job Descriptions and Job Specifications 37
24 Compensation Scheme of the Employees 39
25 StreetQue Project Gantt Chart 43
26 Activities and Duration 44
27 Licensing Requirement and Corresponding Fees 47
28 Calculation of Inflation Rate 68
29 Projected Demand Analysis Based on Survey 69
30 Projected Summary of Income 70
31 Projected Income for Five Years 71
32 Cost of Goods Sold 71
33 Raw Material/ Ingredients 72
34 Utilities Expense 73
35 Stationery 74
36 Sanitary Supplies 74
37 Employee Salaries 75
38 Employee Benefits 75
39 Rent 76
vii
40 Advertising 76
41 Permits and Licenses 77
42 Repairs and Maintenance 77
43 Depreciation/ Accumulated Depreciation 78
44 Accumulated Depreciation for Years 2024-2028 78
45 Income Tax 79
46 Inventories 80
47 Leasehold Improvements 81
48 Machinery and Equipment 85
49 Furniture and Fixture 86
50 Kitchen Utensils 86
51 Total Project Cost 87
52 Pre-Operating Expenses 88
53 Working Capital 88
54 Initial Capital Requirements 88
55 Project Summary of Income 89
56 Project Summary of Expense 90
57 Projected Income Statement 91
58 Projected Statement of Cash Flows 92
59 Projected Statement of Changes in Equity 93
60 Projected Balance Sheet Statement 94
61 Profitability 95
62 Return on Total Assets 96
63 Return on Investment 96
viii
64 Return on Equity 97
65 Liquidity 98
66 Solvency 99
67 Payback Period 100
68 Break-Even Point Analysis 101
69 Net Present Value 101
70 Internal Rate of Return 102
ix
List of Figures
Figure
1 Bayawan City, Negros Oriental via Google Maps 6
2 Business to Customer Model 31
3 Organizational Chart 37
4 StreetQue Business Flow Chart 42
5 Process of Licensing and Registration 46
6 StreetQue Map 50
7 Vicinity Map of StreetQue 51
8 Exterior View of StreetQue 52
9 Kitchen 53
10 Storage Area 53
11 Comfort Room 54
12 Wash Room 54
13 Staff Room 55
14 Interior View 1 of StreetQue 56
18 Legend of Lighting and Power Layout 58
19 Ground Floor Plan of StreetQue 59
20 Ground Floor Lighting Layout of StreetQue 60
21 Ground Floor Power Layout of StreetQue 61
22 Legend of Plumbing Layout 62
x
23 Ground Floor Waste Line Layout 63
24 Ground Floor Waterline Layout 64
xi
CHAPTER 1
THE PROBLEM AND ITS SCOPE
Introduction
Food and Agriculture Organization of the United Nations described street food
as ready-to-eat foods and beverages prepared and/or sold by vendors. According to
them street food represents a significant part of urban food consumption for millions of
low-and-middle-income consumers. Street food may be the least expensive and most
accessible means of obtaining a nutritionally balanced meal outside the home,
provided that the consumer is informed and able to choose the proper combination of
foods. In a context of rapid urbanization of cities and faced with financial constraints,
street foods seem to be imposed on them (Bouafou, Beugré & Amani, 2021).
As stated by Ramirez (2022), most Filipinos prefer street food due to its price
and availability. While there are some who consumes it for its delicious taste that fits
the taste of Filipino. People have different perspectives on street foods. Some would
still buy though the place is shabby and unsanitized, and vendors do not wear aprons,
masks or gloves. Meanwhile, some would prefer properly sanitized establishments
selling these viands.
In Bayawan City, there is a market scheduled to operate on Fridays and
Saturdays, which is called Bayawan Paonay Market located at the city boulevard.
Market vendors opt to sell at this venue during the scheduled operation as customers
and consumers are accustomed to visit and buy in the area. Various merchandise and
service are found including food bazaar, dry and wet goods. In relevance to this
context, street foods are popular in the said Paonay market. However, it was observed
that the existing food stalls do not have enough space for dining, limited food serving,
and no option to request vendors the doneness of food texture and its desired sauce
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recipe. With this, the proponent would like to propose an establishment that
addresses the aforementioned contributing factors, giving birth to StreetQue.
StreetQue is a term developed from the words, “street food” and “queue”
specifically, popular foods cooked on raised cooking grate usually, raw food held on
bamboo skewers and are sold by street vendors. The business will offer ‘eat all you
can’ or street food buffet. StreetQue may include varied street food popular in the
Philippines such as vegan, meat or protein-rich foods. The buffet will be priced per
head.
Furthermore, the business will also adapt self-service. The concept is
encouraging customers to do self-service enabling them to achieve for themselves the
perfect taste of any dish on the menu that they are craving for. The customers shall
choose their desired set of vegan, meat or protein buffet, or combination of choices,
then cook by themselves on a raised cooking grate provided on every table.
Moreover, this is an advantage to the business by reducing hiring costs or it is no
longer necessary to hire attendants for every customer which is good for a startup
business. Lastly, the proposed location is at Greatwall Building, Brgy. Poblacion,
Bayawan City which is a considerable site to position the business as it is situated by
a busy highway.
The proposed study seeks to decide the feasibility of opening a self-service
restaurant with various street foods as its menu at Greatwall Bldg., Brgy. Poblacion,
Bayawan City. The following discussion will provide the reader with an understanding
of the objectives of the study, the significance of the study, scope and delimitation of
the study, definition of terms, and research methodologies.
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Objectives of the Study
The purpose of the study is to determine the feasibility on the establishment of
StreetQue at Brgy. Poblacion, Bayawan City. The researchers sought to answer the
following questions:
• Is the proposed business feasible from a marketing point of view?
• Is the proposed business feasible from a management perspective?
• Is the proposed business feasible in technical aspects?
• Is the proposed business feasible from a financial standpoint?
• Is the proposed business feasible in socio-economic view?
Significance of the Study
The study aimed to investigate and evaluate all the factors that affected the
feasibility of the establishment of StreetQue at Brgy. Poblacion, Bayawan City.
The Proponent. The result of this study enabled the proponent to determine the
possibility of success of the proposed business. Also, this would serve is a guide
for the proponent whether to continue with the business concept or not.
Negros Oriental State University. This study gave an impression that the school is
able to produce learners with advanced knowledge and capabilities to carry out
research and extensions.
Researchers. This study enlightened the researchers’ way of thinking with regards the
reality of life especially as they walk towards the path of the business industry.
Likewise, they acquired new skills and knowledge needed for their future
profession.
The Future Researchers. The result of the study gave them an advance idea or
knowledge if they conduct a similar topic.
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Scope and Limitation of the Study
This paper intended to present a proposal which sought to conduct a feasibility
study for a buffet self-service restaurant selling various Filipino street foods at
Greatwall Bldg., Brgy. Poblacion, Bayawan City particularly on the five major aspects
such as marketing, technical, management, financial, and socio-economic.
Data was gathered from 301 respondents who are employees from the private
and public sectors in Bayawan City because they have a stable source of income, and
consumers who are unemployed were excluded from this research. The study was
conducted in Bayawan City, where the business will be established. The study looked
into potential consumers’ willingness to dine in the proposed restaurant business,
specifically the spacious dining area, unlimited food serving, options for the doneness
of food texture and its desired sauce recipe, and their expected amenities or facilities.
This undertaking commenced on August 2022 and will end on March 2023.
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Definition of Terms
To provide a better understanding on the terminologies used in this study, the
following are operationally defined:
Buffet. This refers to the unlimited serving of street food.
Feasibility. Assessment to whether the proposed business is viable or not
Self-service. In this context, it refers to the act of customers cooking a particular (raw)
street food by themselves on their tables.
Streetque. A term developed by the researchers from the words, “street food” and
“queue” specifically, popular street foods cooked on raised cooking grate
held on bamboo skewers.
Streetfood. These are popular foods cooked on raised cooking grate typically raw,
and held on bamboo skewers that will be cooked by consumers
themselves.
5
Research Methodology
This part of the paper discusses the research design, research locale, research
respondents, research instrument, data gathering procedure and statistical treatment
of data.
Research Design
In this particular study, the researchers used descriptive-evaluative research
methods. This design intended to characterize a population, scenario, or occurrence
correctly and systematically, as well as examined the feasibility on the establishment
of StreetQue at Brgy. Poblacion, Bayawan City.
Research Locale
The study took place in Bayawan City, a coastal city in the province of Negros
Oriental that was originally known as Tolong. The city makes up 12.90% of Negros
Oriental's total area, or 699.08 square kilometers, or 269.92 square miles. According
to the results of the 2020 Census, it has 122,747 residents. This was equivalent to
1.52% of the Central Visayas region's entire population or 8.57% of the province of
Negros Oriental's total population.
Figure 1: Bayawan City, Negros Oriental via Google Maps
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Research Respondents
The respondents of this study were employed personnel from public and private
sectors in Bayawan City. The researchers utilized stratified random sampling to
classify the population of public sector employees into two strata namely, regular
employees and casual employees while private sector employees will employ bank
institutions, clinics, cooperatives, corporations, pawnshops, and pharmacies. The
respondents were chosen by the researchers for they have consistent source of
income. The study have 109 permanent, co-terminus & elective employees and 69
casual employees; and 29 for bank institutions, 25 for cooperatives, 46 for
corporations, 4 for clinics, 6 for pawnshops, 13 for pharmacies as a sample size for
each classified private sector using Krejcie and Morgan computation (1970), a table
developed for a finite population using the sample size formula.
Table 1: Respondents Distribution (N=1,372)
Respondents Population (N) Percentage Sample Size

(%) (n)
Public Sector Employees
Permanent, Co-Terminus 496 36.15% 109
& Elective employees
Casual employees 313 22.81% 69
Private Sector Employees

Bank Institutions 131 9.55% 29
Cooperatives 113 8.24% 25
Corporations 209 15.23% 46
Clinics 20 1.46% 4
Pawnshops 29 2.11% 6
Pharmacy 61 4.45% 13
TOTAL 1,372 100% 301
Source: Data were taken from the Office of the Human Resource Management and
Development and Business One Stop Shop (BOSS), LGU Bayawan City
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Research Instrument
The researchers used a revised questionnaire for the survey that was
developed from a related feasibility study entitled: A Feasibility Study on The
Establishment of Garden Café in Bayawan City, Negros Oriental carried out by
Deniega, Arciaga III, Yaeso, Nalam & Velez (2022). Data required to achieve the
objectives of the study were included in the survey questions. The information required
for the analysis were gathered using the data that have been obtained.
The survey questionnaire contained four (4) parts namely: socio-demographic
profile; buyer’s behavior and preference; street foods; and marketability of StreetQue.
The first part sought to identify the respondent’s demographic profile especially, sex,
age, civil status, occupation, and monthly net income. The second part of the survey
aimed to determine buyer’s behavior and preferences. The third part aimed to identify
the respondent’s preference in terms of the types of street food such as vegan and
meat, and street food desserts and refreshments. Lastly, part 4 sought to determine
the likelihood of the respondent to visit the establishment, their comments and
suggestions.
Data Gathering Procedure
The researchers first identified the population of public and private institutions
and/or establishments in Bayawan City. Information about public and private
institutions and/or establishments were acquired from Business One Stop Shop
(BOSS). The researchers then personally distributed the survey questionnaires to 109
permanent, co-terminus & elective employees and 69 casual employees for public
sector; and 29 for bank institutions, 25 for cooperatives, 46 for corporations, 4 for
clinics, 6 for pawnshops, 13 for pharmacies for private sector.
8
Afterwards, contents of the accomplished questionnaire were tabulated and
consolidated by the researchers; data were presented through graphs and tables. The
data gathered were computed, analyzed, and interpreted using statistical tools to
comprehensively present the findings, conclusions and recommendations.
Statistical Treatment of Data
The data collected and generated were carefully classified, systematically
analyzed and organized, according to the established criteria in the instrument using
descriptive statistics particularly the frequency count, percentage, and rank.
Frequency count is the calculation of how many people fall into a particular
group or how frequently a characteristic occurs. Both the absolute (actual number) and
relative (%) totals are used to explain this calculation (University of Guelph, n.d.). With
that, frequency is used in consolidating the data gathered to identify the number of
respondents choosing a particular response.
Percentage represents a certain portion of respondents of the entire proportion.
Researchers have necessarily implied percentages in every study to reveal and
compare results to existing related studies. To get the percentage, each frequency in
every category was divided by the total number of respondents and multiplied by 100%
(Katrina A. Korb, 2013).
Rank is the data transformation which the numerical or ordinal values are
replaced by their rank when the data are sorted (Merriam-Webster, Inc., n.d.). The
results of the data consolidation are simplified by ranking method. This will also identify
which choices are most prioritized to least prioritized hence, it will be easy to compare
results. Chi-square test will be used to statistically analyze the significant relationship
of variables. Chi-square is used when variables are nominal or ordinal.
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CHAPTER II
PROJECT DESCRIPTION
Name of the Enterprise
The proposed business is called "StreetQue." StreetQue is a company that will
serve various street foods popular in the Philippines to customers in Bayawan City,
with a focus on buffets. The buffet will be priced per head. Furthermore, the company
will implement self-service. The concept encourages consumers to self-serve, so that
they can achieve the ideal taste they crave for of any dish on the menu. “StreetQue” is
derived from the terms—street food and queue.
StreetQue is a sole proprietorship business with only one proponent, according
to the researchers. As a freshly created business, it will have no distinct branch or
franchise. It will be located in Greatwall Building, Brgy. Bayawan City, Negros Oriental,
and Poblacion.
Location
One of the most important things to think about when beginning a business is
location. Greatwall Bldg., Brgy. Poblacion, Bayawan City will be the location of the
proposed enterprise. Additionally, it is a significant location aside the fact that there are
busy streets, it is distant from other similar competitions.
History of the Project
Considering Filipinos love street food, the researchers thought it would be a
good idea to build a restaurant serving only street food in a buffet style since none do
so at the moment. While it is common knowledge that street food is sold by vendors
from stalls, the researchers' idea is to eat it inside a dining establishment. The planned
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business will provide various street dishes in a buffet style in addition to the
aforementioned concept.
The researchers agreed to this concept as they are interested in street foods
and the researchers want to experience comfortable dining with this type of menu in a
manner that is different than the usual knowledge that consumers will look for their
own space.
In terms of convenience, the concept of the proposal is to reduce waiting time
for customers since the business’ buffet style enables consumers to choose any street
food displayed on the designated area, and beneficial to the business as this will not
require table attendants hence, lesser hiring costs.
Vision
By 2030, StreetQue envisions to be the most preferred restaurant serving
variety of street food in Bayawan City and nearby places.
Mission
StreetQue restaurant will serve quality balanced buffet which there will be
vegan, meat and other protein-rich foods at a reasonable price to consumers.
Goals
The goals of StreetQue are as follows:
• To provide quality street food dining experience;
• To offer balanced and unlimited street foods;
• To foster individual growth of employees;
• To keep the restaurant profitable at all times;
• To meet customer expectations and achieve customer satisfaction; and
• To meet the short-term and long-term plans.

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Objectives
The objectives of StreetQue are as follows:
Short-term Objectives conceived from the targets for the first year of operation to its
third year.
• By the first quarter of 2024, the business is already functional and ready to
serve;
• During the first five-year operation, sales increase by 3.76%;
• At the end of 2026, the business has service improvements, efficient and
effective service delivery to customers and increased markets; and
• The business will gain customer’s loyalty;
Long-term Objectives are the targets of the business beyond 5 years of existence.
• At the end of 2028, the business has established one functional restaurant;
• At the end of 2028, the business has extended its services at Paonay
Market Bayawan;
• Test and improve new menu items;
• Monitoring the risk of theft and employee productivity;
• The business adapted high-technology cooking equipment; and
• Attract franchisees to expand business to other locations.
Project Proponent
The proponent believes that StreetQue will generate satisfactory income and
at the same time provide consumers with a quality street food dining experience. Mrs.
Digna T. Noriega will be the proponent of the proposed project. As mentioned, the
proponent is a retired registered nurse at Cambridge University NHS Trust
Addenbrookes Hospital, London and a senior citizen who wishes to put up a restaurant
business to have a passive income in which the business will proceed by hired
management. This will enable the proponent to support her and her family financially
even after her retirement.

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MARKETING STUDY
Product /Service Description
The proposed business project is all about a buffet restaurant that will serve
the consumers by providing them a quality service while making profitable
transactions. StreetQue is the official name of the proposed business. It was taken
from the proponent’s decision to have a unique or meaningful name which can give
the first and lasting impression to the customers of a business.
The business will serve the following menu:
• Vegan – The restaurant’s vegan menu consists of fruits and vegetables
ingredients that will be favored by both vegetarian and omnivores alike. This
includes dishes such as banana cue, fried tokwa, camote cue, turon and others.
• Meat – In this menu are popularized street food in the Philippines such as isaw,
kwek-kwek, adidas, tocino, inasal, fishball, betamax, tempura, siomai and
others.
• Desserts and Refreshments – The business will incorporate street food
desserts and refreshments like buko juice, buko salad, taho, ice scramble, soft
drinks, ice cream and halo-halo.
13
Furthermore, the restaurant will offer the following vegan street food:
Bananacue – ripe
banana coated with
caramelized brown
sugar
Camotecue –
sweet potato crop
coated with
caramelized brown
sugar
Fried Tokwa – deep

fried tofu
Turon – thinly
sliced ripe banana
and ripen jackfruit
wrapped with
lumpia wrapper
14
Vegan fish ball -
made from healthy
ingredients with
fish flavor for you to
savor
Vegan siomai -
sauteed eggplant
with mushrooms,
carrot, spring
onions, ginger, soy
sauce, and sesame
oil
Kebab – beef cuts

with slices of
onions, tomato,
green and red bell
pepper
Tocino – thin slices

of pork meat
brushed with sauce
made of vinegar or
tomato paste as a
base, onion
powder, spices
such as mustard
and black pepper,
and sugar
15
The restaurant also offers meat street foods. These are the following:
Kikiam – ready-made
street food made of
minced pork, prawn, and
veggies mixed together
and seasoned with
Chinese five-spice powder
sold by stores with frozen
goods
Isaw is a barbecued
chicken intestine.
Betamax – dried
chicken blood that is
shaped into cubes and
cooked on the grill
Adidas - adidas is the

slang term for chicken
feet, which are usually
grilled
Siomai - Originally from

China, siomai are little
steamed dumplings filled
with minced meat and
vegetables—served in
little trays with a choice of
different sauces.
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Presentation of Survey Questionnaire Results
Table 2: Profile Distribution of Respondents (n=301)
Sex f % rank
Male 131 43.52 2
Female 170 56.48 1
Age
18-29 98 32.56 2
30-40 113 37.54 1
41-50 59 19.60 3
51-above 31 10.30 4
Occupation
Permanent/Co- 109 36.21
terminus/Elective 1
Casual 69 22.92 2
Bank 29 9.63 4
Cooperative 25 8.31 5
Corporation 46 15.28 3
Clinic 4 1.33 8
Pawnshop 6 2 7
Pharmacy 13 4.32 6
Civil Status
Single 106 35.22 2
Married 184 61.13 1
Separated 5 1.66 4
Widowed 6 2 3
Monthly Income
Less than 10,000 53 17.61 2
10-001 – 30,000 183 60.80 1
30,001 – 40,000 38 12.62 3
40,001 – above 27 8.97 4
TOTAL 301 100
The research used 301 responses insi total, the following conclusions were
obtained once the data was evaluated. As a result, this number will be represented as
n=301 throughout this chapter for ease of understanding.
The researcher made an effort to reach an equal number of male and female
survey participants in order to obtain opinions from both sexes. After evaluating a total
of 301 sets of data, the results suggest that 43.52% of males and 56.48% of females
17
participated in the survey. This is consistent with the findings in the literature (Mensah,
Aidoo, & Teye, 2013) that majority were females. However, contrasts the findings of
Hiamey, S. E. & Hiamey G. A. (2018) as consumer-respondents were mostly males.
Moreover, the results show that the highest number of respondents are aged
30-40 years old which is 37.54% which is coherent to the literature (Mensah, Aidoo, &
Teye, 2013), followed by 32.56% or 98 respondents who were between the ages of 18
and 29. Furthermore, 19.60% of the population represents 59 respondents between
ages 41-50, and 10.30% comprising 31 respondents aged 51 above.
In terms of occupation, the researchers figured that the target respondents are
those with stable income. These respondents were delimited by the source of data due
to confidential reasons. The highest occupation comprised by 109 permanent/co-
terminus/elective employees represented in 36.21% of the entire population. This
figure is followed by 69 casual employees (22.92%), and 46 corporate employees
(15.28%). Following that, 29 workers from banking institutions account for 9.63%, after
which 25 employees from cooperatives accounting for 8.31%. Succeedingly, 13
workers from pharmacies accounts 4.31%, 6 employees from pawnshops who account
for 2%. Ultimately, 1.33% constitutes 4 employees from clinics.
In relation to civil status, married employees have the most number with 184
respondents (61.13%) and this is consistent with the literature (Tigari, Harish and
Shalini, 2020). Secondarily, 106 single employees (35.22%), succeeded by 6 widowed
respondents (2%), 5 respondents who were identified separated (1.66%). Fortunately,
there are no respondents who were divorced.
In accordance with the data tabulated, 60.80% or 183 respondents earns
10,001-30,000 in Philippine peso. Nextly, it was found out that 17.61% of the
responses are 53 employees earning less than 10,000. In addition, 12.62% of the
18
answered questionnaires came from 38 respondents earning 30,001-40,000. Lastly,
8.97% are 27 respondents acquiring a salary range of 40,001 and above.
Table 3: Level of appetency on street food (n=301)
Response f % rank
I really don’t enjoy it 13 4.32 5
I don’t enjoy it 32 10.63 4
Neutral 91 30.23 1
I enjoy it 91 30.23 1
I really enjoy it 74 24.58 3
TOTAL 301 100
The table reveals that, in terms of the respondent's level of appetite, responses
“neutral” and “I enjoy it” are both in rank 1 with the same number of responses
(30.23%), indicating that 91 respondents view this matter neutrally, and another 91
says that the average person enjoys street food out of the entire people assembled.
Research by (Sanlier, Sezgin, Sahin, & yassıbaş, 2018) provides evidence for this
conclusion, the majority of people in developing nations spend their money on food,
thus street meals have become alternate sources of nourishment. Followed by the
choice “I really enjoy it” with 74 respondents, demonstrating that 24.58% out of the
entire population really enjoy street food, and a response of “I don’t enjoy it” with 32
respondents (10.63%) antecedes “I really don’t enjoy it” with 13 respondents (4.32%)
that ranks last supporting the overall proportion of respondents who do not enjoy
consuming street food.
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Table 4: Respondents’ place of preference to eat street food (n=301)
Place ∑ rank
Streets 147 1
Dine-in 114 2
At work 24 4
At home 57 3
Note: Multiple responses
In terms of venues for enjoying street foods, 48.84% (147) of the total
population prefer to dine on the streets. This finding supports the research carried out
by Ceyhun, Sezgin and Şanler (2016) that individuals prefer to buy food offered on the
streets to satisfy their nutritional needs outside of the house that in this undertaking,
only 18.94% (57) of the population chosen their home for dining. Ranks second is
“dine-in” pertaining to eating in a restaurant selected by 37.87% of the total population
representing 114 workers. The least number of responses is eating street food at work
represented by 24 respondents (7.97%).
Table 5: Frequency of respondents’ street food consumption (n=301)
Response f % RANK
Everyday 11 3.65 4
2-4 times a week 78 25.91 3
Once a week 125 41.53 1
Once a month 87 28.90 2
TOTAL 301 100
The figures indicates that most of the respondents preferably eat street food
once a week (41.53%), confirming the findings of Baidoe, Ananga, and Nyinaku (2020).
Secondly, 87 participants (28.90%) responded once a month. Meanwhile, 78 (25.91%)
prefer eating street food 2-4 times a week, whereas only 3.65% were found to eat
everyday which this corroborates the findings of (Sanlier, Sezgin, Sahin, & yassıbaş,
2018)
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Table 6: Preferable days of the week respondents visit a street food
restaurant (n=301)
Day ∑ rank
Monday 9 5
Tuesday 9 5
Wednesday 8 6
Thursday 10 4
Friday 83 2
Saturday 182 1
Sunday 77 3
This table reveals which days of the week will consumer-respondents likely to
dine in a street food restaurant. Having shown, Saturday (60.47%), Friday (27.57%)
and Sunday (25.58%) are viewed as the most popular days for consumers to visit a
street food restaurant. Other remaining days namely, Thursday (3.32%), Monday
(2.99%) and Tuesday (2.99%), and Wednesday (2.66%) have least portions of the
total population. Thus, insinuates that the aforementioned days are less likely to earn
compared to the prior days.
Table 7: Amount spent on street foods (n=301)
Response f % rank
Below PhP 50 47 15.61 3
PhP 51-70 44 14.62 4
PhP 71-90 16 5.32 7
PhP 91-110 72 23.92 1
PhP 111-130 24 7.97 6
PhP 131-150 28 9.30 5
PhP 151-200 64 21.26 2
PhP 201-250 0 0 12
PhP 251-300 2 0.66 8
PhP 301-350 0 0 12
PhP 351-400 2 0.66 8
PhP 401-450 1 0.33 10
PhP 451-530 1 0.33 10
TOTAL 301 100
The preceding table presents the amount that respondents spend on street
foods. As it is shown, portions of the entire population are varied, distributed and close
differences. Nevertheless, the highest portion which is only 23.92% of the total
population expressed that they spend PhP 91-110.00, and the amount that least of the
21
respondents (0.66%) answered are PhP 401-450.00. This argues to the fact that
consumers opt for street foods is due to its lower price (Chung & Myers Jr., 2005).
Table 8: Preferred type of skewered street food (n=301)
Type of Street
Food ∑ rank
Vegan 159 2
Meat 219 1
This table indicates that meat street foods are favored by 219 respondents
(72.76%) which reciprocates to the findings of (Wiatrowski, Csarniecka-Skubina, &
Trifialek, 2021), given that consumers frequently view meat as a nutritious and
significant part of their diets (Verbeke, et al., 2010), able to provide elements like
proteins and vitamins (Font-i-Furnols & Guerrero, 2014). Nevertheless, 52.82% of the
respondents also find vegan street food enjoyable.
Table 9: Preferred type of vegan street food/s (n=301)
Vegan Street ∑ rank

Food
Bananacue 114 1
Camotecue 91 3
Fried Tokwa 34 6
Turon 88 4
Vegan fishball 84 5
Vegan siomai 96 2
The researchers enlisted six vegan street food to include in the menu of
StreetQue namely bananacue, camotecue, fried tokwa, turon, vegan fishball and
vegan siomai. This portion intends to know which vegan street food to offer by the
business will be the best-seller on the menu, and it is found out that bananacue is the
most favorable item among the rest with 114 (37.87%) respondents. At the same time,
other items have close differences of responses such as vegan siomai (31.89%),
22
camoteque (30.23%), turon (29.24%), and vegan fishball (27.91%). Least number of
favors is turon having only 11.30% of the total population.
Table 10: Preferred type of meat street food/s (n=3010029
Meat Street food ∑ rank

Kebab 61 6
Tocino 192 1
Kikiam 125 3
Isaw 123 4
Betamax 30 7
Adidas 65 5
Siomai 171 2
The researchers also enlisted a variety of meat street foods in order to
determine which ones would be the best-sellers. Most of the respondents favored
tocino, having 192 (63.79%) responses concluding tocino as a popular dish. With 171
(56.81%) votes, siomai is the second-most popular meat street food, followed by
kikiam with 125 (41.53%), isaw with 123 (40.86%), adidas and kebab with 65 (21.59%)
and 61 (20.27%) votes, respectively. Finally, there are only 30 (9.97%) responses for
betamax. According to the results, the availability of these items will depend on their
popularity.
Table 11: Preferred type of street food desserts and refreshments (n=301)
Street Food Desserts

and refreshments ∑ rank
Buko Juice 210 1
Buko Salad 139 2
Taho 93 5
Ice scramble 93 5
Softdrinks 107 4
Ice cream 130 3
The findings in this table will determine which of the preceding street food
desserts and refreshments will be best to sell and provide to consumers. According to
23
the results above, buko juice is the most common choice out of the six, receiving 210
(69.77%) responses, followed by buko salad with 139 (46.18%), ice cream with 130
(43.19%), and soft drinks with 107 (35.5%). Finally, taho and ice scramble both
received 93 (30.90%) responses.
Table 12: Respondents Perception on the Concept of StreetQue (n=301)
RESPONSE f % rank
I would love to visit one 208 69.10 1
I will visit one if a friend asks me to 53 17.61 2
I would visit one if there is a lot of buzz
about it 34 11.30 3
I do not want to visit 6 1.99 4
Total 301 100
The table above enables the researchers to ascertain the likeliness of
customers represented by the respondents to visit an eat-all-you-can or unlimited
street food restaurant. As defined, 208 (69.10%) out of 301 respondents would love to
visit. Yet, there are also 53 (17.61) respondents saying that they will visit depending if
a friend recommends. There are 34 (11.30%) of them who would only visit if people
are making a marketing buzz about the said restaurant. Least number (1.99%)
amongst all respondents says they do not want to visit at all.
Demand
It is a crucial part of the business to know the demand of its product or service
in order to come up with the customer’s needs and wants. Since there is a growing
number of establishments built in the vicinity, there is an opportunity to put up a street
food restaurant that offers worth the price where consumers either far and nearby will
prefer dining in.
The following table (13) summarizes the results of the survey's final query. This
will come to a conclusion regarding the respondents' willingness to visit an unlimited
or eat-all-you-can buffet restaurant that serves street food. According to the data,
24
63.46% of the population overall says they will definitely consider going. Additionally,
2.32% of respondents are unexpected to be interested, while 33.89% of other
respondents might visit but wouldn't do so frequently.
Table 13: Respondents’ Consideration in Visiting StreetQue (n=301)
RESPONSE f % Rank
Definitely, yes! 191 63.46 1
I might check it out, but I wouldn’t go
regularly 102 33.89 2
No, I would not be interested in that 7 2.32 3
Total 301 100
The analysis of demand is reinforced by incorporating projected demand
analysis, which encompasses estimates for daily sales, weekly sales (as shown in
table 29), monthly sales, annual sales (as shown in table 30), as well as anticipated
income based on demand for a period of five years (as depicted in table 31).
Table 14: Demand Analysis
Product Price (per serving) Quantity Demanded

Combo 1 491 69
Combo 2 426 69
Combo 3 376 139
Combo 4 326 0
Combo 5 276 139
Combo 6 226 0
Combo 7 176 4,443
Combo 8 141 1,944
Combo 9 121 1,666
Combo 10 101 4,998
Note: Quantity demanded is based on Table 17 referring to total number of product
serving predicted in a month
The information in this table displays a list of combo meals along with their
descriptions, which can be found in Table 18. The predicted prices are calculated by
averaging two sets of prices obtained from a survey conducted for projected demand
analysis. The quantity demanded is determined by considering the survey responses,
25
which represent only 63.46% of the total population. Furthermore, the quantity
demanded is influenced by the frequency at which a specific group of consumers
chooses to purchase a particular meal.
Supply
The information provided above presents the prices of key street food items,
specifically excluding desserts and refreshments. These prices were gathered by
surveying potential suppliers in Bayawan City. This data will play a crucial role in
determining the quantity of supply in the demand-supply analysis. By considering the
prices obtained from the survey, we can evaluate the relationship between the quantity
supplied and the quantity demanded for these street food items. This analysis will
provide insights into the market dynamics and help in understanding the equilibrium or
any potential imbalances between the supply and demand of these items in Bayawan
City.
Table 15: Supply Analysis
Bayawan Public
Menryt/NJS Chicken Market
Raw JNC Paonay Public Market
Supply
Materials
Price Quantity Price Quantity Price Quantity Quantity
(per kilo) Supplied (per kilo) Supplied (per kilo) Supplied Price Supplied
(Kilo per (Kilo per (Kilo per (per (Kilo per
month) month) month) kilo) month)
Chicken 90 48
85 120
Intestine
Pork 180 120 220 120
Beef 350 120 475 120
Cardava 45 120 50 48
Sweet
35 120 50 120
Potato
Fishball 110 120
Tokwa 150 48
Kikiam 140 120 140 120
Adidas 90 120 100 120
Betamax 60 120 65 120
Siomai 310 120 360 120
26
Demand-Supply Analysis
In analyzing the demand and supply, the researchers will identify whether there
is a surplus, shortage or in equilibrium. The supply-demand analysis is shown in an
actual graphical presentation of the quantity demanded of relatively inexpensive street
food and the supply of various raw ingredients from local suppliers and market
complex.
Table 16: Demand Supply Analysis
Product Product Description Quantity Quantity State of the

Demanded Supplied Market
(Kilo per
month)
Combo 1 All Street Food 69 2,184 surplus
Unli Rice with Free 1
Pitcher of Iced Tea
Combo 2 Unli Street Food and Rice 69 2,184 surplus
Combo 3 Unli Street Food 139 2,184 surplus
Combo 4 Unli siomai, isaw, 0 1,704 surplus
bananaque, camoteque,
Tokwa, Betamax, vegan
27ishball, adidas and
kikiam
Combo 5 Unli adidas, Betamax, 139 768 surplus
camoteque, vegan fishball
Combo 6 Unli Tocino and 1 special 0 768 surplus
buko salad
Combo 7 Unli siomai and 1 regular 4,443 240 shortage
buko salad
Combo 8 Unli all vegan 1,944 768 shortage
Combo 9 Unli Bananacue/ 1,666 240 shortage
Camotecue and 1 special
taho
Combo 10 Unli adidas 4,998 240
Note: Quantity demanded refers to total number of product serving provided in a
month
The data in the table illustrates the analysis of demand and supply for
StreetQue over a month. As mentioned earlier regarding the analysis of demand, the
quantity demanded refers to 63.46% of the population who could potentially be
consumers of StreetQue. On the other hand, the quantity supplied represents the total
amount of prices for the products included in a specific meal. Lastly, the market
condition is described as a surplus when the quantity supplied exceeds the quantity
27
demanded, while a shortage occurs when the quantity demanded is greater than the
quantity supplied.
Price Study
The process of setting a product's selling price is crucial for attracting
customers to the market. The StreetQue pricing strategy will be cost-plus pricing. A
straightforward pricing technique known as a cost-plus pricing strategy, also known as
a markup pricing strategy, involves adding a predetermined percentage to the unit
production cost of a product. This enables the researchers contribute to ensuring that
the entire cost of creating the product or providing the service is covered, allowing the
mark-up to guarantee a positive rate of return.
Table 17: Menu and Predicted Price List

Menu Description Price/head (₱)
Combo 1 All Street Food 491
Unli Rice with Free 1 Pitcher of Iced
Tea
Combo 2 Unli Street Food and Rice 426
Combo 3 Unli Street Food 376
Combo 4 Unli siomai, isaw, turon, bananaque, 326

camoteque, Tokwa, Betamax, vegan
fishball, adidas and kikiam
Combo 5 Unli adidas, Betamax, camoteque, 276
vegan fishball
Combo 6 Unli all vegan 226
Combo 7 3 stick siomai, 5pcs tocino and special 176
buko salad
Combo 8 5 pcs Tocino, 2 sticks vegan Fishball, 141
regular buko salad
Combo 9 Special Taho and 2 sticks 121
bananaque/camoteque
/turon
Combo 10 6 sticks Kikiam and buko juice 101

Ice cream 15 oz 81
Special buko 15 oz 61
salad
Soft drinks 1 liter (coke, sprite, royal) 49
Note: The predicted price list aligns with the average of the two prices utilized in the
survey.
28
Factors Affecting the Market
Ranking which among the given factors are the most priority to least priority
were based on which has the least amount of data. It is evident on the following tables
18 and 19 as it employed weighted mean or average to further elaborate since there
were multiple ratings. In order to get the weighted mean or average, each data was
multiplied by each rating, then, add all the products. Finally, divide the sum of products
to the given population (301). Further, the weighted factor expounds with the aid of
percentage multiplied by the weighted average. Therefore, revealing which factors are
most prioritized to least prioritized.
When starting a business, there are a number of variables that might impact
the market, including the location or accessibility, parking space, affordability or price
of the product, variety of product choices, ambiance, product quality or taste, friendly
staff, quick service, cleanliness, amenities or facilities and ease of ordering. Table 18
ranks the said factors in an ascending manner. The factor which has the least sum of
responses pertains to the people’s most prioritized considerations while most
numbered responses are considered otherwise.
Table 18: Considerations in choosing a restaurant (n=301)
According to results, product quality/ taste is the most sought factor to consider
when choosing a restaurant. This finding is in accordance with the insight of (Pirastu,
29
et al., 2012) that taste is one of the most crucial factors in determining food preference
as it informs us about the quality of the food. Furthermore, it is found out in this study
that cleanliness follows the first consideration as the protection or prevention of
diseases depends on proper food hygiene (Guadu, Dagne, Kindie, Abuhay, & Lema,
2019). Respondents have also considered the price of the product which food security,
dietary choices, nutrition status, and overall health and environmental outcomes are
all influenced by affordability of the food (World Business Council for Sustainable
Development, 2022). Friendly staff is considered by respondents to patronize a
restaurant, then a successful restaurant is one that caters to its patrons
(McdonaldPaper, 2019). Variety of choices is the respondents’ fifth choice, followed by
location or accessibility, then ambiance, and quick service. Moreover, ease of ordering,
amenities or facilities, and parking space are the least considered by respondents.
Thus, StreetQue will prioritize its product quality or taste, cleanliness which
includes proper hygiene of employees and proper handling of food, affordability or
price of the product should be favorable and worth the experience, and friendly staff
as their approach and service are great contributors to the success of the restaurant.
Table 19: Facilities or amenities to consider in a restaurant (n=301)
The preceding table (19) are further considerations such as facilities or
amenities that may be present in a restaurant. As it is shown, a clean comfort room is
the most important amenity. This result supports the findings of a related study that
restroom cleanliness, restroom aesthetics, and waiter demeanor are all positively
30
correlated with diners' assessments of the quality of a restaurant (Yoo, 2012). Followed
by a spacious dining area that is aided by ventilation, and a kitchen and preparation
area is an essential facility of a restaurant. Moreover, a Wi-Fi internet connection is
also favored by respondents while a cashier station, queue station, and storage area
are viewed as least priorities.
Marketing Strategy
B2C Marketing Strategy
BUSINESS CUSTOMER
Figure 4: Business to Customer Model
Figure 4 shows Business to Customer Marketing strategy. It is a retail model in
which goods are sold directly to the end user or consumer who has acquired the goods
for consumption. Thus, StreetQue will directly sell its products to the target market from
its establishment.
SWOT Analysis
Strengths, Weaknesses, Opportunities, and Threats is referred to as SWOT. It
serves as a framework for determining the level of competition facing a company and
formulating its strategic plans.
31
Table 20: SWOT Analysis
Strengths Weaknesses
• The sole restaurant offering • Excessive consumption of

unlimited street food greasy or oily food.
• Low labor cost required due to • Expensive rental fee
implementation of self-service • No customer attendant
• Promotes the fulfillment of • Loud and packed environment
consumer cravings • Possible inconsistent sales
• Offers both vegan and meat • Not reaching sales quota
options
Opportunities Threats
• Grow local brand • Risks such as burns

• Increase customer experience • Competition
• High exposure location • Rising fixed costs
• Expand locations • Unavailability of supply
• Health-conscious trend
Strengths
StreetQue assess the business with following strengths:
The sole restaurant offering unlimited street food. StreetQue is the only restaurant
that offers self-service dining experience of unlimited street foods.
Low labor cost. Low labor cost required due to implementation of self-service.
Promotes the fulfillment of consumer cravings. Encourages customers to indulge
their appetites for food by cooking their own ordered meal such as cooking according
to desired doneness, texture and flavors of street foods and its sauces.
Offers both vegan and meat options. The restaurant offers vegan and meat options
in its menu.
32
Weaknesses
StreetQue assess the business with following weaknesses:
Excessive consumption of greasy or oily food. Too much oily foods is a concern
especially for aged customers as it could lead to health problems such as cholesterol.
Expensive rental fee. The rental fee is costly which may be difficult for the business
to permanently stay in the location.
No customer attendant. Customers will get their orders and cook it for themselves
which they might think as hassle.
Loud and packed environment. The more customer will dine in, the noisier it gets.
Possible inconsistent sales. Customers are enticed to dine because of excellent
customer service, food quality and etc., yet customers are discouraged if otherwise.
Not reaching sales quota. This is a probable event due to the previously mentioned
weakness.
Opportunities
StreetQue assess the business with following opportunities:
Grow local brand. Promotes street foods popularized in the country
Increase customer experience. Customers are encouraged to serve themselves
which gives them new dining experience in dining outside their homes.
High exposure location. The business is situated near a busy road.
Expand locations. The business may consider expanding the business to other
location through franchising.
33
Health-conscious trend. It attracts vegetarians and health-conscious consumers.
Threats
StreetQue assess the business with following opportunities:
Risks such as burn. Customer might burn themselves while cooking.
Competition. Competition with other restaurants where customers will prefer ready to
eat food.
Rising fixed costs. Prices of raw products may increase due to inflation which affects
daily income of the business.
Unavailability of supply. This may be caused by varied supply chain disruptions.
Marketing Programs (4Ps)
The following is the marketing program of StreetQue:
Product
The primary product offered by StreetQue are the popularized street foods in
the Philippines in a buffet manner. The consumers will serve themselves products or
street foods and grill it on their tables.
Pricing
The cost-plus pricing strategy, sometimes referred to as a markup pricing
strategy, entails increasing the unit production cost of a good by a predetermined
percentage. By helping to ensure that the whole cost of producing the good or
rendering the service is covered, the researchers are able to ensure that the markup
will result in a profit.
34
Place of Distribution
The restaurant will serve consumers in a space for rental at Greatwall Bldg. in
Brgy. Poblacion, Bayawan City. The target market of the business are consumers who
are employed and/or have any means of income.
Promotion
In order to publicize the existence of StreetQue, the business will use
informational tools like printed materials such as tarpaulins, flyers and e-commerce
like social media flatforms such as Facebook. Furthermore, the business will use the
method of advertising, specifically radio broad casting.
35
ORGANIZATION AND MANAGEMENT STUDY
The goal of this feasibility study is to define the proper business organization
as well as the personnel who will be involved both before and during the proposed
business operation periods including their roles. The management aspect also
addresses how the project is managed, identifying the firms or individuals involved in
studying the various aspects of the project, the type of business organization setup
and function of its unit management personnel, the skills and number of labors
required, as well as the duties and time commitments to the project.
The management must organize all the activities for the restaurant to become
productive and competitive through human resources, financial capabilities, and
efficient controls.
Legal Form of Ownership
The form of ownership in StreetQue is sole proprietorship wherein it is owned
by the proponent yet it will be managed by an employed manager. All of the assets of
the business are under the proprietor’s name.
Advantages:
• All profits to the owner
• Least expensive business type to establish
• Business operations are simple
• Easy to change the legal structure later if circumstances change, it is easy to
wind up the business
• No other person can interfere in the business activities of a sole proprietor
without prior permission
Disadvantages:
• Unlimited responsibilities
36
• Limited capital or resources
• Limited life of the business
• Financing in business credit is harder to procure
• Lack of financial control and difficulty tracking expenses
Organizational Chart
StreetQue will make use of a functional organizational chart considering it a
new and small venture, the business will hire five permanent employees namely,
manager, cashier, kitchen helper, and maintenance personnel.
Owner
Manager
Cashier Waiter Kitchen Maintenance

Helper Personnel
Figure 3: Organizational Chart
Qualification Standards and Functions of Personnel
Table 21: Job Descriptions and Job Specifications
Job Description Job Specification
Position: MANAGER
✓ Must be at least 21 years of age

✓ Ensures safe operation of the ✓ Preferably a Business
restaurant Management degree or
✓ Controls all aspects of comparable level of experience
purchasing of supplies, bulk ✓ Possesses great interpersonal
storage, and auditing skills and the ability to train
✓ Identifies training needs and personnel to operate well as a
training plans for employees team
✓ Coordinates and controls ✓ Has a pleasing personality
restaurant procedures
✓ Draws and production and
maintenance schedules
✓ Monitors customer feedback
37
✓ Ensures timely, quality and cost-
effective production
✓ Plan budget for every purchased
wholesale
Position: CASHIER
✓ Male or Female
✓ Provide efficient and accurate ✓ 18 years old and above
payment processing ✓ At least college level
✓ Responsible to accept payments ✓ With bookkeeping or related
✓ Responsible to calculate the cost experience
of products or services ✓ Honest and pleasing personality
✓ Calculate and return change
✓ Responsible to answer customer
questions about products or
services
✓ Communicates with the entire
management regarding
inventory and monitoring stock
levels, informing management of
low inventory or out-of-stock
items, and participating in
periodic stock counts or audits
as required
Position: KITCHEN HELPER
✓ Male or Female
✓ Organize the kitchen utensils, ✓ 18 years old and above
equipment, and supplies ✓ Hardworking and diligent
✓ Maintain the kitchen utensils, ✓ Physically fit
equipment, and supplies
✓ Clean and sanitize tables and
seats
✓ Communicates any repairs,
issues, or inventories
✓ Basic food preparation tasks
✓ Receiving and inspecting
deliveries or stocks
Position: WAITER
✓ Male or Female
✓ Only needs to stay behind the ✓ 18 years old and above
counter ✓ Hardworking and diligent
✓ Communicates orders to cashier ✓ Physically fit
✓ Takes street food desserts and ✓ Attentive, customer-focused
refreshment orders behind the
counter
✓ Serves desserts and
refreshments behind the counter
✓ Recommending additional menu
items, specials, or promotions to
38
enhance the guest experience
and increase sales
✓ Adhering to food safety
guidelines, hygiene standards,
and health regulations
Position: MAINTAINANCE PERSONNEL
✓ Male
✓ Regularly inspecting, cleaning, ✓ 18 years old and above
and maintaining all kitchen ✓ With experience or related skills
equipment ✓ Immediate response
✓ Addressing any repairs needed
and equipment malfunctions
✓ Conducting preventive
maintenance to identify and
address potential issues or
hazards
✓ Monitoring and maintaining
plumbing systems
✓ Ensuring that heating,
ventilation, and air conditioning
systems are operating
effectively
✓ Assisting with general cleaning
duties
✓ Prompt response to emergency
situations to mitigate risks
Compensation Scheme
The following are the compensation scheme per position of the workers in the
business and is based on the current regional daily minimum wage rates for non-
agriculture (National Wages and Productivity Commission).
After subtracting the employer's withheld contributions for employee benefit
shares, a total of five employees will be receiving a net pay amounting to PhP 56,064.
Table 22: Compensation Scheme of the Employees
No. Position Monthly Salary Work Schedule

1 Manager PhP 12,500 24 days
1 Cashier PhP 11,910 24 days
1 Waiter PhP 11,910 24 days
1 Kitchen Helper PhP 11,910 24 days
1 Maintenance Personnel PhP 11,910 24 days
*Rate per day of the above-mentioned positions follows the minimum wage scheme as
prescribed by the National Wages and Productivity Commission.
39
Business Policy
The following are the business policies implemented for the establishment's
operations:
1. The establishment will be open from Monday to Saturday, 1:00 to 9:00 pm, and
Sunday, 2:00 pm to 10:00 pm; a total of 7 days a week and 8 working hours per day.
2. In accordance with the labor code, the employees are only allowed to work 8
hours per day with 1 rest day per week.
3. Employees can be given consideration for being late at work to a maximum of
3 counts per month, the succeeding counts will be given fair and rightful punishment
through demerits and removal of certain privileges.
4. Good behavior and right conduct are paramount in the establishment.
Employees are not allowed to: say impolite words and swearwords inside or near the
establishment, shout at customers and co-employees, unnecessary and frequent use
of personal gadgets, leave the establishment within his/her working hours without prior
notice and asking permission, unnecessary chit-chat among co-employees whenever
there is a lot of work to do, slouch around, and behave other form of misconduct.
5. Absenteeism will be not ignored. Employees can be given consideration of
committing absences to a maximum of 2 counts per month. The succeeding counts
will be given corresponding punishment.
6. Employees, members of the organization, and customers are not allowed to
smoke cigarette and consume alcoholic drinks inside the establishment.
7. All employees that have violated the establishment's policy will be called to
attention with respect to his/her privacy and will be given fair treatment. They will be
informed for their actions and will receive explanation for their corresponding
punishment. The employees will be given considerations and chances depending to
the degree of their actions.

40
8. All employees and members of the organization should be given with utmost
respect, fair treatment, and freedom to express opinions in the most respectful manner.
9. Customers are not allowed to be impolite and disrespectful towards the
employees. Failing to do so, the customers will be asked to leave the establishment,
but if the action will reach to a high degree, legal actions will be observed.
10. The significance and intention of the establishment's policy is to maintain
respect, justice, fair treatment, smooth process of the everyday operation of the
establishment, and harmony among all individuals that are present in the
establishment. If a part of the establishment's policy is unfair, unjust, and will deprive
a specific party, it will be subject to reassessment, consideration, and reform.
11. Failure to observe and follow those mentioned will receive corresponding
punishment through demerits, removal of privileges, suspension without pay, and to
the extent is termination of employment.
41
Business Flow Chart
42
Figure 4: StreetQue Business Flow Chart
The business flow as the customer enters the restaurant and proceeds to
choosing a menu (vegan, meat and desserts or refreshments) either directly or asks
the counter for suggestions on which set of menus is favorable as illustrated in the
figure above. After the customer decides and on which menu, the cashier finalizes the
order. Thereafter, as the cashier receives the payment and issues a receipt, the
customer shall receive and consume the food ordered. Meanwhile, the waiter will
prepare and serve behind the counter if the consumer ordered desserts or
refreshments.
Moreover, the management will encourage its customers to give feedback—
either suggestions or complaints for the sake of improvements. Every feedback sent
will be recorded by the cashier and that ends the business flow for each customer. On
the other hand, the business flow ends as the customer does not give any feedback
and exits the restaurant.
Project Gantt Chart

Table 23: StreetQue Project Gantt Chart
The table above is the project Gantt chart which helps oversee every aspect of
the project. Shown in the illustration, the project shall take up to 12 months before it
starts its normal operations. Project conceptualization will initiate during 1st and 2nd
week of the first month while capitalization will proceed the remaining weeks and
43
continues by the first half month of month 2. Further, building plans and determination
of architectural and engineering contracts will begin on the 3 rd and 4th week on the 2nd
month. Yet, the determination of architectural and engineering contracts will take a
month thus, it will end on the 1st to 2nd week of the fourth month.
Subsequently, the building construction will take over 26 weeks as it will start
on the third week of the previous month then. Addendum, incorporation of legal
requirements will proceed on the third week of month 5 while the building is in
construction. It will end on the second week of month 7. Furthermore, other activities
also transpire while the building is in construction such as recruitment and selection
process in a month after the previous activity.
Meanwhile, advertising will follow by 3 rd week of the 8th month. Nevertheless,
supervision of operation: building utilities and equipment will be prepared a month after
the preceding activity. As all the recent tasks are nearing its completion, the
management trains and orients hired employees for the launching of the business’
normal operations.
Table 24: Activities and Duration
ACTIVITY
NO. DEPENDENCY ACTIVITY DURATION
(WEEKS)
1 - Project Conceptualization 2
2 A Capitalization 4
3 B Building Plans 4
4 B, C Determination of Architectural and Engineering 8

Contracts
5 C, D Building Construction 26
6 E Incorporation of Legal Requirements 8
7 A, F Recruitment and Selection 4
8 F, G Advertising 8
9 E Supervision of Operations: Building, Utilities, 4

and Equipment
10 G, H, I Training and Orientation of Employees 8
11 J Normal Operation 2
44
Table 24 shows the project activity and its duration in weeks. There are 11
activities within the scope of 12 months namely: project conceptualization,
capitalization, building plans, determination of architectural and engineering contracts,
building construction, incorporation of legal requirements, recruitment and selection,
advertising, supervision of operations: building, utilities, and equipment, training and
orientation of employees, and normal operation.
45
TECHNICAL STUDY
This section of the paper discusses the license and registration process,
machinery and equipment, business location, business location map, neighborhood
map, business hours, building and facilities, utilities, plant layout, waste disposal,
building design and viewpoint, and electrical layout.
Licensing and Registration Process
Below is the process of licensing and registration of the proposed business.
Barangay Clearance
Certificate of Business Name Registration from DTI
Mayor's Permit
BIR Registration
BIR Certificate Fee w/ Documentary Stamp Tax
Community Tax Certificate
Sanitary Permit
SSS Registration
PHIC Registration
Fire Safety Inspection Certificate
Figure 5: Process of Licensing and Registration
46
The list below are the things needed for the building permit:
• Requirements of Barangay Clearance
• Location Clearance
• Layouts
• Detailed estimations
• Concrete works
• Masonry works
• Farm and scaffolding works
• Rebar’s work
• Carpentry, roof framing and roofing works
• Masonry, finishing
• Sanitary, pluming, tiles and C.R accessories works
• Painting Works
• Electrical
REQUIREMENTS
Table 25: Licensing Requirement and Corresponding Fees
Legal Requirements Charge for Pre-Operating

Only
Barangay Clearance 200
Certificate of Business Name Registration from DTI 500
Mayor’s Permit 2,500
BIR Registration Fee 500
BIR Certificate Fee with Documentary Stamp Tax 30
Community Tax Certificate 500
Sanitary Permit 900
SSS Registration -
PHIC Registration -
Fire Safety Inspection Certificate 500
TOTAL COST 5,630.00
47
Barangay Clearance
The proponent will secure Barangay Clearance which will include the Barangay
Permit is their first priority. It makes the community to be aware of the business that
might give satisfaction and involvement to the community.
Registration of Name with the Department of Trade and Industry
The proposed business name of the firm should be registered in the DTI to
secure the no one will copy the name of the business. It acquires 15 days period of
processing before the name of the business registered certificate can be issued by the
said government agency.
Mayor’s Permit
Business should apply with the licensing office of the City Hall of Bayawan. It
would be based on the reported business entity to be put up the researchers secured
barangay clearance as a requirement of application.
Bureau of Internal Revenue
The proposed business registered to BIR and secures Tax Identification
Number which is one of the most important aspects in putting a business.
Community Tax Certificate
A community tax certificate or cedula may be obtained by the business and is
valid for one year from the date it was issued. The cedula can be acquired at the City
Treasurer’s Office.
Sanitary Permit
An authorization issued by the Secretary of the Department of Public Health or
his duly authorized representative, to any person or person who has met the
requirements of the regulation and is authorized to operate a business.
48
Social Security System Registration
The Social Security System (SSS) in the Philippines provides various benefits
to employees. Eligibility and specific requirements may vary, and it is important for
employees to stay updated with the latest regulations and guidelines of the SSS. This
study is based on 2023 SSS contribution table.
Philippine Health Insurance Corporation Registration
PhilHealth registration ensures access to healthcare services, financial
protection, and social health insurance benefits for individuals and their dependents. It
is an important step towards securing affordable and quality healthcare in the
Philippines.
Fire Safety Inspection Certificate
The Fire Safety Inspection Certificate is crucial for ensuring compliance with
fire safety regulations, preventing fire incidents, protecting lives and property, meeting
insurance requirements, and complying with legal obligations. It demonstrates a
commitment to maintaining a safe environment and mitigating the risks associated with
fire hazards.
49
Business Location
The proposed business will be located at Barangay Poblacion, Bayawan City,
Negros Oriental. The proposed location is one of the absolute sites as it is very
accessible to the proposed business’ target market. Furthermore, despite the
presence of bustling streets, this place holds great importance due to its unique
positioning, as it is far removed from any comparable competitions.
Business Location Map
Below is the business location map taken from google map:
Figure 6: StreetQue Map
50
Vicinity Map
Below is the vicinity map of the proposed business:
Figure 7: Vicinity Map of StreetQue
Business Hours
As mentioned in the business policy, the establishment will operate from
Tuesday to Friday, 1:00 to 9:00 pm, and Sunday, 2:00 pm to 10:00 pm; a total of 6
days a week and 8 working hours per day. Employees are only permitted to work 8
hours per day, with one rest day per week, in compliance with the labor code.
51
Building and Facilities
The following images are building and facilities of StreetQue in renovated
perspectives. The dimensions shown are created with actual measurement of the area.
The area of the rental space measures 120 square meters and renovation costs PhP
437,402.72
Figure 8: Exterior View of StreetQue
52
Figure 9: Kitchen
Figure 10 Storage Area
53
Figure 11: Comfort Room
Figure 12: Wash Room
54
Figure 13: Staff Room
Figure 14: Interior View 1 of StreetQue
55
56
Utilities
The establishment includes full amenities, including utilities like water, power,
and free Wi-Fi internet connection in order to successfully provide for its daily
consumers. A connection from the Bayawan Water District will supply the water.
NORECO II will provide the electricity, and PLDT will install the internet connection
which will be a free of charge for consumers of StreetQue.
57
Plant Layout
The following illustrations are ground floor lighting, power and plumbing layout.
For in-depth understanding of the symbols, measurement or sizes and units used in
the layouts, information or notes provide specifications.
Figure 18: Legend of Lighting and Power Layout
58
Figure 19: Ground Floor Plan of StreetQue
59
Figure 20: Ground Floor Lighting Layout of StreetQue
60
Figure 21: Ground Floor Power Layout of StreetQue
61
Figure 22: Legend of Plumbing Layout
62
Waste Disposal
The three kinds of biodegradable, non-biodegradable, and special wastes must
be distinguished in accordance with Bayawan City Ordinance. The proposed business
will follow the city ordinance's proper segregation of garbage and the scheduling of
garbage collection by having employees ensure proper waste disposal at all times. the
business will follow the garbage collection schedule, which is Tuesday, Thursday, and
Sunday for Special Wastes, Monday, Wednesday, and Friday for Biodegradable
Waste, and these days for Non-Biodegradable Waste. The following figure illustrates
the ground floor waste line of the business establishment. The meaning of the symbols
refers to plumbing works such as sewer lines, drainage, pipes and the like.
Figure 23: Ground Floor Waste Line Layout

63
Figure 24: Ground Floor Waterline Layout
The image shown above executes the water flow or ground floor waterline of
the business establishment. This includes the water closet, faucet and water meter
supply necessary for operations.
64
FINANCIAL STUDY
The goal of this chapter is to assess the project's financial viability. A company
is considered viable if it is expected to be profitable, able to satisfy short-term
obligations, and able to fund its activities using earnings and capital resources. This
section of the research will go through the financial details of the company. The
statement of financial position, statement of financial performance, statement of
earnings and expenses, and statement of cash flows are all projected for five years.
Major Assumptions
In a financial study, financial assumptions are required. The assumptions form
the basis for projecting the project's future expenditures, expenses, and income as
precisely as possible.
However, assumptions must be acceptable because the financial predictions'
accuracy is dependent on their validity. The financial section details the financial
performance of the proposed business StreetQue.
The statements outline the income and expenses, cash flows, financial
positions, and changes in owner’s equity incurred during a specific period to assess
the financial performance of the business starting in 2024 up to the year 2028. The
researchers compile a five-year financial performance report that illustrates the
difference between revenues earned and associated expenses.
Financial Projection. The projected Statement of Financial Position,
Statement of Profit or Loss, and other Comprehensive Income, Statement of Equity,
and the Cash flow statement will be in 5 years.
Business Operation. For the sake of the study, it is assumed that the business
will be fully operational by January 2024. However, the cost was already incurred in
2023 to prepare the location, site, warehouse, and any other costs associated with
65
making the establishment ready for use starting in 2024 when it is projected to
generate revenue. All costs incurred in 2023 (Year 0) are the total projected costs to
prepare the business for the next year. It is also the startup cost, initial investment, and
beginning capital needed to finance the project.
Acquisition or Disposal. No Additional Acquisition or Disposal of Property,
Plant, and Equipment (PPE) for the next 5 years.
Sales. Sales is based on the survey analysis of target market’s buying power
which represents the business projected demand, roll over analysis is illustrated in
schedule 1. Sales allocation is based on a 70-30 assumption. Meaning 70% for street
foods since the business focus is serving street food viands and snacks, and 30%
allocation for desserts and refreshments. Sales and selling price will increase by the
computed average inflation rate of the country in 5 previous years which is 3.76%
annually.
Expenses. All expenses will increase by the inflation rate used in this study
except for fixed expenses and employee benefits which will increase by 0.5% in line
with the government required increase in respective contributions.
Utilities. The business will incur a Php 14,099.00 monthly utilities expense
which encompasses water expenses of Php 2,000.00, electricity Php 10,000.00 and
internet expense of Php 2,099.00.
Office Supplies. There will be an estimated cost of Php 773.00 for this
account.
Sanitary/Cleaning Supplies. The business will incur a monthly expense of
Php 400.83 for sanitary supplies or Php 4,810.00 in 2024.
Employee Salaries. Five Employee will receive a net pay of Php 56,064 after
deducting contributions withheld by the employer referring to employee benefit shares.

66
Employee Benefits. The business will give SSS and PhilHealth benefits to its
employees. Amount is based on 2023 Contribution table and will increase by 0.5%
annually as mandated by the respective agencies.
Rent Expense. The business will rent a space amounting to Php 40,000.00
monthly rent or 480,000.00 annually which is fixed for the first five years of contract
and will increase accordingly starting the sixth year. The proposed business will start
renting the space during the renovation of its building which covers 8 months or Php
320,000.00 in the pre-operating year.
Advertising. StreetQue will allocate Php 2,000.00 monthly for advertising
activity to promote its business and products to target markets this will be good for the
month in its pre-operating year.
Permits and Licenses. The business will abide by the regulation imposed by
the government and will legally register its business in the Bureau of Internal Revenue.
Cost of legal requirements amounted to Php 5,144.00.
Repairs and Maintenance. The business will allocate 2% of its fixed assets
cost for repair and maintenance expense. Amount of which will increase by the given
inflation rate.
Depreciation. Straight-line method was used in computing the annual
depreciation of the fixed assets. The proponent employs the policy in recognizing
depreciation on the year after its actual acquisition. Thus, depreciation starts in year 1
when the asset is actually used.
Income Tax. For the purpose of this study, the business uses graduated
income tax based on RA 10963 “TRAIN LAW” tax tables.
Inventories. The business will use FIFO method of inventory to avoid spoilage,
meaning there will be beginning and ending inventory in the business assets. The
67
business will purchase raw materials good for two months which will serve as the initial
raw materials and beginning inventory.
Discrepancies in the computation are a result of decimals in the amount.
Table 26: Calculation of inflation rate
Year Inflation rate

2018 5.20%
2019 2.40%
2020 2.40%
2021 3.90%
2022 4.90%
Total 18.80%
divide by: 5 years
Average Inflation 3.76%
Factor of Inflation 1.0376
The table above illustrates the inflation rate in the Philippines for years [June]
2018, [December] 2019, [August] 2020, [January] 2021 and [April] 2022 according to
Philippine Statistics Authority. The given inflation rates were added up resulting to a
total of 18.80% divided by five years summing up to the average inflation of 3.76% or
0.0376. Additionally, the factor of inflation is utilized in the financial analysis to simplify
calculation. Add 1 to a percentage converted into a decimal to calculate a growth factor
or to adjust for a percentage increase to easily compute for the final value of projected
increase with average inflation without having to perform additional calculations.
Adding 1 to the decimal representation of a percentage effectively converts it to a
multiplier. With that being said, a percentage increase is given as 3.76%, adding 1 (or
100%) to the decimal equivalent of the percentage (0.0376) gives 1.0376. This
multiplier can then be applied to the original value to calculate the increased amount.
68
Schedules of Computations to Financial Statements
Table 27: Projected Demand Analysis Based on Survey
Schedule 1.1 Projected Demand Analysis Based on Survey
Amount Spent % Population Projected Demand

Below PhP 50 15.61% 1,372 10,497.40
PhP 51-70 14.62% 1,372 12,133.77
PhP 71-90 5.32%
1,372 5,870.88
PhP 91-110 23.92%

1,372 32,982.70
PhP 111-130 7.97% 1,372 13,182.14
PhP 131-150 9.30% 1,372 17,931.72
PhP 151-200 21.26% 1,372 51,197.02
PhP 201-250 0.00%
1,372 -
PhP 251-300 0.66% 1,372 2,511.53
PhP 301-350 0.00% 1,372 -
PhP 351-400 0.66% 1,372 3,423.16
PhP 401-450 0.33% 1,372 1,939.49
PhP 451-530 0.33% 1,372 2,235.77
Total 100% 153,905.58
Note: Based on table 7
Frequency of
Projected Demand Projected Daily Sales
Availment
63.46% 153,905.58 97,668.48
Projected Daily Projected Weekly

Frequency of Purchase Percentage Sales Sales
Everyday 3.65% 97,668.48 21,389.40
2-4 times a week 25.91% 97,668.48 75,917.71
Once a week 41.53% 97,668.48 40,561.72
Once a month 28.91% 97,668.48 1,176.50
TOTAL 100.00% 139,045.33

69
Schedule 1.1 conveys the projected demand analysis based on survey. Firstly,
get the projected demand of the population (1,372) used in the study. This implies that
153,905.58 is the projected demand of 1,372. In order to get the projected demand of
each amount, getting the means of the two numbers is necessary except for the first
amount which PhP 49.00 is the assumed amount spent below PhP 50.00. Afterwards,
multiply the amount spent by its corresponding portion of respondents, and then
multiply it by the entire number of population (1,372). This equates to PhP 97,668.48.
With that being said, the researchers were able to get the projected daily sales
by utilizing only 63.46% since that portion represents potential customers interested in
StreetQue. Furthermore, this led to projecting weekly sales of the business by
multiplying projected daily sales to purchase frequency of customer-respondents
equating to PhP 139,045.33.
Table 28: Projected Summary of Income
Schedule 1.2 Projected Summary of Income

Sales Allocation
Projected Weekly Projected Projected Annual
Menu Allocation Sales Monthly Sales Sales
Street Foods 70% 97,331.73 389,326.92 4,671,923.00
Desserts and
Refreshments 30% 41,713.60 166,854.39 2,002,252.71
TOTAL 100% 139,045.33 556,181.31 6,674,175.71
Projected summary of income expounds the 70-30 sales assumption of street
foods, and street food desserts and refreshments respectively. The table presents the
projected weekly sales, projected monthly sales and projected annual sales of each
category. Simply start the sales allocation by obtaining the 70-30 portion of the
projected weekly sales, which amounts to PhP 139,045.33. This allocation divides into
PhP 97,331.73 and PhP 41,713.60, respectively.
70
Table 29: Projected Income for Five Years
Projected Income for Five Years

Products 2024 2025 2026 2027 2028
Street Foods 4,671,923.00 4,847,587.30 5,029,856.59 5,218,979.20 5,415,212.81
Desserts and
Refreshments 2,002,252.71 2,077,537.42 2,155,652.82 2,236,705.37 2,320,805.49
TOTAL 6,674,175.71 6,925,124.72 7,185,509.41 7,455,684.56 7,736,018.30
Note: Increase by 3.76% average inflation rate
The projected income of StreetQue for five years is presented above from year
2024 to year 2028. The projection further elaborates the subsequent income of
StreetQue for each allocated product category. The projected income increases by
3.76% average inflation each year.
Table 30: Cost of Goods Sold
Schedule 2.1 Cost of Goods Sold
Products 2024 2025 2026 2027 2028

Street Foods 3,125,908.80 3,243,442.97 3,365,396.43 3,491,935.33 3,623,232.10
Desserts and
Refreshments 1,339,675.20 1,390,046.99 1,442,312.75 1,496,543.71 1,552,813.76
TOTAL 4,465,584.00 4,633,489.96 4,807,709.18 4,988,479.05 5,176,045.86
Note: Based on 70-30 allocation of COGS; Total COGS is based on Raw materials needed
The total cost of goods sold is based on the total cost of raw materials/
ingredients in table 30. The cost of goods sold is allocated in a 70-30 ratio for street
foods and desserts and refreshments, respectively. An increase of 3.76% is applied
every year for five years from 2024 to 2028. Factor of inflation (1.0376) can be used in
getting the projected increase.
71
Table 31: Raw Material/ Ingredients
Schedule 2.2 Raw materials/ingredients

ITEM WEEKLY MONTHLY YEARLY UNIT WEEKLY MONTHLY YEARLY
PRICE
(₱) (₱) (₱) (₱)
Barbeque 15kg 60kg 720kg 48 720 2,880 34,560

powder
Sour 15kg 60kg 720kg 56 840 3,360 43,320

cream
Chili garlic 15 kg 60kg 720kg 88 1320 5280 63,360
Sweet 15kg 60kg 720kg 48 720 2,880 34,560

sauce
Chili 15kg 60kg 720kg 48 720 2,880 34,560

sauce
Chicken 75 packs 300 packs 3,600 152 11,400 45,600 547,200

siomai packs
Pork 75 packs 300 packs 3,600 169 12,675 50,700 608,400

siomai packs
Pork 90 packs 360 packs 4,320 36 3,240 12,960 155,520

Tocino packs
Beef tapa 90 packs 360 packs 4,320 50 4,500 18,000 216,000

packs
Isaw 10kg 40kg 480kg 130 1,300 5,200 62,400
Betamax 10kg 40kg 480kg 50 500 2,000 24,000
Tomato 5kg 20kg 240kg 60 300 1,200 14,400
Onion 5kg 20kg 240kg 320 1,600 6,400 76,800
Bell 5kg 20kg 240kg 250 1,250 5,000 60,000

pepper
Tokwa 20kg 80kg 960kg 420 8,400 33,600 403,200
Veggie 90packs 360packs 4,320packs 152 13,680 54,720 656,640

siomai
Cardaba 20kg 80kg 960kg 30 600 2,400 28,800
Camote 20kg 80kg 960kg 50 1,000 4,000 48,000
Lumpia 12packs 48packs 576packs 35 420 1,680 20,160

wrapper
Oil 3gallons 12gallons 144gallons 1,000 3,000 12,000 144,000
72
Soy Sauce 1gallon 2gallons 24gallons 850 850 1,700 20,400
Ground 1/4kg 1kg 12kg 592 148 592 7,104

Pepper
Pure 1gallon 2gallons 24gallons 550 550 1,100 13,200

coconut
vinegar
Sack of 10kg 40kg 480kg 2100 21,000 84,000 1,008,000

rice
Plastic 12 sets 48 sets 576 sets 115 1,380 5,520 66,240

Cups (15
oz)
Plastic 12 sets 48 sets 576 sets 135 1,620 6,480 77,760

Cup
Cover
TOTAL 93,733 372,132 4,465,584
NOTE: This table shows the purchase of raw materials or ingredients of the products
associated with their prices and uses with its measurement.
The schedule above enlists essential materials and ingredients needed for
serving street foods, street food desserts and refreshments with the corresponding
units and costs in a week (93,733), month (372,132) and year (4,465,584). The total
which is 4,465,584 is used in getting the cost of goods sold for the year 2024.
Table 32: Utilities Expense
Schedule 3. Utilities Expense

Daily Weekly Monthly Annually
Water Bills ₱66.67 ₱500 ₱2,000 ₱24,000
Electricity Bills ₱333.33 ₱2,500 ₱10,000 ₱120,000
Internet Bills ₱69.97 ₱524.75 ₱2,099 ₱25,188
TOTAL ₱469.91 ₱3,524.75 ₱14,099 ₱169,188
The provided table above illustrates the yearly expenditure on utilities, including
water bills totaling 24,000, electricity bills amounting to 120,000, and internet bills of
25,188, resulting in a combined total of 169,188. This information will serve as a
reference for projected financial statements.
73
Table 33: Stationery or Office Supplies
Schedule 4. Stationery/Office Supplies

Item Quantity Price Total Cost Estimated Useful life
Ballpen 1 pack ₱60 ₱60 1 year
Calculator 1 pc ₱100 ₱100 1 year
Receipt 2 pcs ₱45 ₱90 1 year
Record Book 2 pcs ₱89 ₱178 1 year
Stapler 2 pcs ₱120 ₱240 1 year
Staple wire 3 packs ₱35 ₱105 1 year
TOTAL ₱773
Schedule 4 displays the necessary office supplies required for the business.
According to this research, the total expenses for the listed items amount to PhP
773.00, and it is expected that these materials will be useful for a period of 1 year. This
information is utilized to calculate the projected financial statements of the business.
Table 34: Sanitary Supplies
Schedule 5. Sanitary Supplies

Item Quantity Price Total Estimated Monthly 2024
Cost Useful
Life
Dishwashing 5 bottles ₱210 ₱1,050 5 months 210.00 2,520.00

liquid with sponge
3.2L
Toilet bowl 3 bottles ₱55 ₱165 3 months 55.00 660.00
cleaner 55ml
Tile Brush 2 pcs ₱50 ₱100 2 years 4.17 50.00
Floor Mop 2 pcs ₱150 ₱300 2 years 12.50 150.00
Rug 5 pcs ₱20 ₱100 1 year 8.33 100.00
Soft broom 2 pcs ₱80 ₱160 1 year 13.33 160.00
Tissue 12s 1 pack ₱540 ₱540 6 months 90.00 1,080.00
Trash bin 3 units ₱150 ₱450 5 years 7.50 90.00
TOTAL ₱2,865 400.83 4,810.00
The table provided is an additional schedule outlining the specific sanitary
supplies required for the business. It includes information on the quantity, estimated
74
useful life, and cost of these supplies for the first year of operation, totaling PhP
4,810.00. It's important to note that the actual total cost for the first year may vary due
to accounting rules implemented in Excel or other accounting practices.
Table 35: Employee Salaries
Schedule 6. Employee Salaries

Position Monthly Monthly Monthly net Annual Net
Salary deductions pay pay
Manager 12,500 844 11,656 139,875
Cashier 11,910 808 11,102 133,224
Waiter 11,910 808 11,102 133,224
Kitchen Helper 11,910 808 11,102 133,224
Maintenance 11,910 808 11,102 133,224
Personnel
TOTAL 60,140 4,076 56,064 672,772
The above schedule displays the salaries of employees, including monthly
deductions, as well as their monthly and annual net pay. The combined net salaries of
five employees equal PhP 56,064.00 per month and PhP 672,772.00 per year. The
daily rates for these positions adhere to the minimum wage scheme set by the National
Wages and Productivity Commission.
Table 36: Employee Benefits
Schedule 7. Employee Benefits

Position Monthly SSS Monthly PHIC Monthly SSS Annual PHIC Annual
Salary Contributions Contributions Contributions Contributions
Employer Employe Employer Employee Employe Employe Employer Employe
share e share share share r share e share share e share
Manager 12,500 1,187 563 281 281 14,244 6,750 3,375 3,375
Cashier 11,910 1,140 540 268 268 13,680 6,480 3,216 3,216
Waiter 11,910 1,140 540 268 268 13,680 6,480 3,216 3,216
Kitchen 11,910 1,140 540 268 268 13,680 6,480 3,216 3,216
Helper
Maintenance 11,910 1,140 540 268 268 13,680 6,480 3,216 3,216
Personnel
TOTAL 60,140 5,747 2,723 1,353 1,353 68,964 32,670 16,238 16,238
The company will provide its employees with Social Security System (SSS) and
Philippine Health insurance benefits. These benefits include regular social security
contributions, where both the employer and employee share a portion of the
contributions. Additionally, there will be monthly premiums with a 4.5% premium rate,
75
which will also be shared between the employer and employee. The specific amounts
were determined based on the 2023 Contribution table and will increase annually by
0.5% as mandated by the respective agencies.
Table 37: Rent

Schedule 8. Rent
Particulars Monthly Annual
Space Rental Expense 40,000.00 480,000.00
According to the information provided by the owner of the Greatwall building, the
monthly rental cost for a 120 square meter space is PhP 40,000. The establishment is
located along the national road at Brgy. Poblacion.
Table 38: Advertising

Schedule 9. Advertising
Particulars Monthly Pre-Operating Cost
Advertising Expense 2,000.00 6,000.00

Note: Based on Gantt Chart
During the 3-month pre-operation, StreetQue planned to allocate a monthly
budget of PhP 2,000.00 for advertising activities aimed at promoting its business and
products to the target markets.
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Table 39: Permits and Licenses
Schedule 10. Permits and Licenses

Year Legal Requirement Cost
2023 5,630.00
2024
2025 5,841.69
2026 6,061.34
2027 6,289.24
2028 6,525.72
The data outlines the costs of permits and licenses for the years 2023 to
2028. It is important to note that there will be no legal requirement costs incurred in
2023 since it is assumed that the business has already paid those costs during its pre-
operating year, which was intended to cover the first year of full operation.
Table 40: Repairs and Maintenance
Schedule 11. Repairs and Maintenance

Particulars Cost 2%
Leasehold Improvements 437,402.72 8,748.05
Machinery and Equipment 54,175.00 1,083.50
Furniture and Fixtures 92,761.00 1,855.22
Kitchen Utensils 38,722.00 774.44
TOTAL 623,060.72 12,461.21
Note: Repairs & Maintenance is assumed to be 2% of fixed assets cost
Referring to the presented schedule, the cumulative cost of repairs and
maintenance amounts to PhP 623,060.72. The company will allocate 2% of the cost of
its fixed assets for repair and maintenance expenses. This amount will be adjusted
according to the provided inflation rate, resulting in an increased allocation over time.
77
Table 41: Depreciation/ Accumulated Depreciation
Schedule 12.1 Depreciation/ Accumulated Depreciation

Particulars Cost Useful Life Deprecia
tion
Fujidenzo Fujidenzo 8 Cu. Ft. Dual 15,950 20 Years 797.50
Function Solid Top Chest Freezer/Chiller
Fc-08Adf
Fujidenzo 10 cu. ft. Showcase Chiller 24,400 16 Years 1,525.00
with Freezer Top SUF-100A
IDX-3210C IMARFLEX 2 Burner 6,595 3 Years 2,198.00
Induction Cooker
BBQ Grill 4,240 2 Years 2,120.00
Siomai steamer 790 10 Years 79.00
Ice crusher 1,850 10 Years 185.00
Electric Hand mixer 350 10 Years 35.00
Leasehold Improvements 437,402.72 20 Years 21,870.14
Furniture and Fixtures 92,761.00 15 Years 6,184.07
Kitchen Utensils 38,722 10 years 3,872.20
TOTAL 38,865.90
The schedule includes specific items such as machinery, equipment, leasehold
improvements, furniture, fixtures, and kitchen utensils, along with their respective costs
and estimated useful life. These particulars contribute to the gradual decrease in the
value of the assets over time. The accumulated depreciation for these items totals PhP
38,965.90.
Table 42: Accumulated Depreciation for years 2026-2030
Schedule 12.2 Accumulated Depreciation

Particulars 2026 2027 2028 2029 2030
Leasehold 21,870.14 43,740.27 65,610.41 87,480.54 109,351
Improvements
Machinery and 6,939.50 13,879.00 20,818.50 27,758.00 34,698
Equipment
Furniture & 6,184.07 12,368.13 18,552.20 24,736.27 30,920
Fixture
Kitchen 3,872.20 7,744.40 11,616.60 15,488.80 19,361
Utensils
Total 38,865.90 77,731.81 116,597.71 155,463.61 194,329.51
Additionally, the table illustrates the total amount of depreciation over a period
of five years, spanning from 2026 to 2030. Referring to schedule 12.1, the specific
asset with the shortest lifespan determines when depreciation commences.
78
Consequently, depreciation will initiate during the second year of the company's
functioning, specifically in 2026.
Table 43: Income Tax
Schedule 13. Income Tax

2024 2025 2026 2027 2028
Income before tax 695,611.84 739,806.49 791,526.40 Income 845,212.95 900,940.20
before tax
First 400,000 30,000 30,000 30,000 First 130,000 130,000
800,000
Excess 295,611.84 339,806.49 391,526.40 Excess 45,212.95 100,940.20
25% of Excess 73,902.96 84,951.62 97,881.60 30% of 13,563.89 30,282.06

Excess
TOTAL INCOME 103,902.96 114,951.62 127,881.60 143,563.89 160,282.06
TAX DUE
The provided schedule outlines the annual income tax calculations for the years
2024 to 2028, taking into account the progressive tax rate system implemented by the
Bureau of Internal Revenue. This system entails higher tax rates as income levels
increase. For the years 2024 to 2026, where the income before tax surpasses PHP
400,000 but does not exceed PHP 800,000, an additional PHP 30,000 plus 25% of the
excess amount was applied. On the other hand, for the years 2027 and 2028, where
the income exceeds PHP 800,000 but does not exceed PHP 2,000,000, an additional
PHP 130,000 plus 30% of the excess amount will be added.
79
Table 44: Inventories
Schedule 14. Inventories

2023 2024 2025 2026 2027 2028
Beginning 744,264.00 744,264.00 1,116,396.00 1,502,520.16 1,903,162.59 2,318,869.18
Add: Purchases 4,837,716.00 5,019,614.12 5,208,351.61 5,404,185.63 5,607,383.01
Goods 744,264.00 5,581,980.00 6,136,010.12 6,710,871.78 7,307,348.23 7,926,252.20
available for
Sale
less: COGS 4,465,584.00 4,633,489.96 4,807,709.18 4,988,479.05 5,176,045.86
Ending 744,264.00 1,116,396.00 1,502,520.16 1,903,162.59 2,318,869.18 2,750,206.34
Inventory
Increase 744,264.00 372,132.00 386,124.16 400,642.43 415,706.59 431,337.15
(decrease)
The inventory is calculated by adding the beginning amount or the cost of
goods sold, which is multiplied by two and then subtracted from the cost of goods sold.
The ending inventory for 2023 serves as the beginning inventory for 2024 and
subsequent years. To determine if there is an increase or decrease in inventory, the
ending inventory of the first year is subtracted from the ending inventory of the second
year, and so on. The analysis reveals that there is a consistent decrease in inventory
and an increase in goods sold.
80
Table 45: Leasehold Improvements
Schedule 15. Leasehold Improvements

PROJECT: Proposed Renovation of Commercial Space Establishment
LOCATION: Bayawan City, Negros Oriental
OWNER: StreetQue, Mrs. Digna T. Noriega
MATERIALS TOTAL
ITEM DESCRIPTION QTY UNIT LABOR AMOUNT
UNIT COST AMOUNT
V. WALLING (Finishing & Partition
walls)
4” Concrete Hollow Blocks 855.0 pcs ₱15.00 ₱12,825.00 ₱4,488.75 ₱17,313.75

Pozzolan Cement 53.8 bags ₱220.00 ₱11,830.19 ₱4,140.57 ₱15,970.75
Sand 29.9 m3 ₱800.00 ₱23,899.37 ₱8,364.78 ₱32,264.15
Deformed Bars 10mm 47.8 lgts ₱135.00 ₱6,452.83 ₱2,258.49 ₱8,711.32
Tie Wires #16 5.0 kg ₱65.00 ₱325.00 ₱113.75 ₱438.75
SUB-TOTAL ₱55,332.39 ₱19,366.34 ₱74,698.73
VIII. PLUMBING
Polyethylene Hose Pipe 7.0 m ₱250.00 ₱1,750.00 ₱612.50 ₱2,362.50

Kitchen Lavatory 1.0 pcs ₱1,185.00 ₱1,185.00 ₱414.75 ₱1,599.75
Comfort Room Lavatory 1.0 pcs ₱1,850.00 ₱1,850.00 ₱647.50 ₱2,497.50
Kitchen Faucet 1.0 pcs ₱320.00 ₱320.00 ₱112.00 ₱432.00
Lavatory Faucet 1.0 pcs ₱340.00 ₱340.00 ₱119.00 ₱459.00
Floor Drain 2.0 pcs ₱167.00 ₱334.00 ₱116.90 ₱450.90
Water Closet Toilet Bowl 2.0 pcs ₱6,660.00 ₱13,320.00 ₱4,662.00 ₱17,982.00
PVC Sanitary Clean out 1.0 pcs ₱180.00 ₱180.00 ₱63.00 ₱243.00
Gate Valve 1.0 pcs ₱220.00 ₱220.00 ₱77.00 ₱297.00
2" PVC pipe 5.0 lgts ₱210.00 ₱1,050.00 ₱367.50 ₱1,417.50
4" PVC pipe 3.0 lgts ₱560.00 ₱1,680.00 ₱588.00 ₱2,268.00
1/2" PVC pipe 5.0 lgts ₱133.50 ₱667.50 ₱233.63 ₱901.13
2" PVC Coupling 7.0 pcs ₱15.00 ₱105.00 ₱36.75 ₱141.75
4 " PVC Coupling 6.0 pcs ₱42.00 ₱252.00 ₱88.20 ₱340.20
1/2" PVC Coupling 10.0 pcs ₱3.75 ₱37.50 ₱13.13 ₱50.63
PVC Solvent Cement 2.0 can ₱175.00 ₱350.00 ₱122.50 ₱472.50
PVC hose pipe coupling 4.0 pcs ₱10.00 ₱40.00 ₱14.00 ₱54.00
SUB-TOTAL ₱23,681.00 ₱8,288.35 ₱31,969.35
IX. ELECTRICAL
Switches:
1 Gang Switches 4.0 pcs ₱80.00 ₱320.00 ₱112.00 ₱432.00

81
Fluorescent Lamp 3.0 pcs ₱350.00 ₱1,050.00 ₱367.50 ₱1,417.50
Pin lights 13.0 pcs ₱115.00 ₱1,495.00 ₱523.25 ₱2,018.25
Fluorescent Lamp Socket 3.0 pcs ₱188.00 ₱564.00 ₱197.40 ₱761.40
Pin lights Socket 13.0 pcs ₱67.00 ₱871.00 ₱304.85 ₱1,175.85
52" Decorative Ceiling Fan 2.0 pcs ₱3,775.00 ₱7,550.00 ₱2,642.50 ₱10,192.50
Convenience Outlets:
2 Gang 7.0 pcs ₱114.00 ₱798.00 ₱279.30 ₱1,077.30

3 Gang 4.0 pcs ₱158.00 ₱632.00 ₱221.20 ₱853.20
Refrigerator 1.0 pcs ₱158.00 ₱158.00 ₱55.30 ₱213.30
Conductors:
2-2.0 mm THHN 50.0 m ₱23.33 ₱1,166.50 ₱408.28 ₱1,574.78

2-3.5 mm THHN 42.0 m ₱27.50 ₱1,155.00 ₱404.25 ₱1,559.25
2-5.5 mm THHN 12.0 m ₱36.50 ₱438.00 ₱153.30 ₱591.30
Conduits:
1/2" PVC Pipe 45.0 m ₱76.00 ₱3,420.00 ₱1,197.00 ₱4,617.00

3/4" PVC Pipe 9.0 m ₱209.63 ₱1,886.67 ₱660.33 ₱2,547.00
Junction Box 8.0 pcs ₱105.23 ₱841.84 ₱294.64 ₱1,136.48
Utility Box 4.0 pcs ₱29.50 ₱118.00 ₱41.30 ₱159.30
Electrical Tape 25.0 pcs ₱35.00 ₱875.00 ₱306.25 ₱1,181.25

Concrete Nails No.3 3.0 kg ₱83.00 ₱249.00 ₱87.15 ₱336.15
Solvent Cement 5.0 100cc ₱62.00 ₱310.00 ₱108.50 ₱418.50
Cable ties 1.0 pack ₱252.00 ₱252.00 ₱88.20 ₱340.20
SUB-TOTAL ₱24,395.01 ₱8,538.25 ₱32,933.26
XI. PAINTS
Quick Dry Enamel (Primer) 8.0 gal ₱570.00 ₱4,560.00 ₱1,596.00 ₱6,156.00
Semi Gloss (Water Base) 8.0 gal ₱570.00 ₱4,560.00 ₱1,596.00 ₱6,156.00
Sand Paper 80.0 pcs ₱17.00 ₱1,360.00 ₱476.00 ₱1,836.00
Skim Coat (20 kg) 5.0 pack ₱500.00 ₱2,500.00 ₱875.00 ₱3,375.00
4" Paint Brush 6.0 pcs ₱47.00 ₱282.00 ₱98.70 ₱380.70
Roller 3.0 pcs ₱57.00 ₱171.00 ₱59.85 ₱230.85
Concrete Neutralizer 9.0 gal ₱105.00 ₱945.00 ₱330.75 ₱1,275.75
SUB-TOTAL ₱14,378.00 ₱5,032.30 ₱19,410.30
XII. TILES (for Comfort Rooms)
Cement Tile Adhesive 2.0 bags ₱210.00 ₱420.00 ₱147.00 ₱567.00

Ceramic Tiles (20 x20 cm) 170.0 pcs ₱35.00 ₱5,950.00 ₱2,082.50 ₱8,032.50
PVC Tile Trim (10mm x 2.5 m) 4.0 pcs ₱95.00 ₱380.00 ₱133.00 ₱513.00
82
Tile Grout 1.0 pack ₱75.00 ₱75.00 ₱26.25 ₱101.25
SUB-TOTAL ₱6,825.00 ₱2,388.75 ₱9,213.75
XIII. CEILING
Carrying Channel (12mm x 16.0 lgts ₱360.00 ₱5,760.00 ₱2,016.00 ₱7,776.00

38mm)
Single Furring (25mm x 19mm) 32.0 lgts ₱102.00 ₱3,264.00 ₱1,142.40 ₱4,406.40
Double Furring (50mm x 19mm) 14.0 lgts ₱112.56 ₱1,575.84 ₱551.54 ₱2,127.38
Hardieflex Board (4' x 8' x 1/4") 50.0 sheet ₱415.00 ₱20,750.00 ₱7,262.50 ₱28,012.50
Wall Angle (1" x 1") 18.0 lgts ₱45.00 ₱810.00 ₱283.50 ₱1,093.50
W-Clip 49.0 pcs ₱5.00 ₱245.00 ₱85.75 ₱330.75
Tox Screw (No. 8 w/ 1-1/2" 6.0 boxes ₱136.00 ₱816.00 ₱285.60 ₱1,101.60
screw)
Ficem Screw (25 mm) (1000 pcs) 1.0 boxes ₱499.00 ₱499.00 ₱174.65 ₱673.65
SUB-TOTAL ₱33,719.84 ₱11,801.94 ₱45,521.78
XIV. DOORS AND WINDOWS
PVC Door Set (60cm x 210cm) 2.0 pcs ₱1,300.00 ₱2,600.00 ₱910.00 ₱3,510.00
Wooden Door (80" x 40") 4.0 pc ₱3,000.00 ₱12,000.00 ₱4,200.00 ₱16,200.00
Door Knob 4.0 pcs ₱384.00 ₱1,536.00 ₱537.60 ₱2,073.60
Door Lock 4.0 pcs ₱249.00 ₱996.00 ₱348.60 ₱1,344.60
Door Hinge (3.5" x 3.5") 12.0 pcs ₱155.00 ₱1,860.00 ₱651.00 ₱2,511.00
Storefront Double Glass Door Set 1.0 set ₱28,500.00 ₱28,500.00 ₱0.00 ₱28,500.00
SUB-TOTAL ₱47,492.00 ₱6,647.20 ₱54,139.20
XV. SCAFFOLDINGS AND

FORMWORKS
2'' x 2" x 12' Coconut Lumber 60.0 pcs ₱120.00 ₱7,200.00 ₱2,520.00 ₱9,720.00
Plywood Ordinary 4' x 8' x 1/4" 12.0 sheets ₱323.00 ₱3,876.00 ₱1,356.60 ₱5,232.60
4" Nails 12.0 kg ₱70.00 ₱840.00 ₱294.00 ₱1,134.00
1" Nails 4.0 kg ₱80.00 ₱320.00 ₱112.00 ₱432.00
2" x 3" x 12' Coconut Lumber 100.0 pcs ₱180.00 ₱18,000.00 ₱6,300.00 ₱24,300.00
SUB-TOTAL ₱30,236.00 ₱10,582.60 ₱40,818.60
XVI. EQUIPMENT AND OTHER MTRL'S
Customized Hood
Angle Grinder 9.0 set ₱4,600.00 ₱41,400.00 ₱14,490.00 ₱55,890.00

Drill Bit 2.0 set ₱950.00 ₱1,900.00 ₱665.00 ₱2,565.00
Sand Screen Mesh 2.0 m ₱250.00 ₱500.00 ₱175.00 ₱675.00
4" Diamond Cutting Disk set 6.0 set ₱805.00 ₱4,830.00 ₱1,690.50 ₱6,520.50
Wheel Barrow 1.0 pc ₱2,050.00 ₱2,050.00 ₱717.50 ₱2,767.50
Shovel 3.0 pcs ₱367.00 ₱1,101.00 ₱385.35 ₱1,486.35
Pail 3.0 pcs ₱35.00 ₱105.00 ₱36.75 ₱141.75
83
Electric Drill 2.0 pcs ₱1,499.00 ₱2,998.00 ₱1,049.30 ₱4,047.30
Hammer 3.0 pcs ₱450.00 ₱1,350.00 ₱472.50 ₱1,822.50
Chisel (1 1/2") 3.0 pcs ₱154.00 ₱462.00 ₱161.70 ₱623.70

Welding Rod 4.0 pack ₱295.00 ₱1,180.00 ₱413.00 ₱1,593.00
Riveter 2.0 pcs ₱700.00 ₱1,400.00 ₱490.00 ₱1,890.00
Exhaust Fan 2.0 pcs ₱295.00 ₱590.00 ₱206.50 ₱796.50
Hose Level 1/4" 8.0 m ₱4.00 ₱32.00 ₱11.20 ₱43.20
SUB-TOTAL ₱59,898.00 ₱20,964.30 ₱80,862.30
TOTAL AMOUNT ₱295,957.24
TOTAL LABOR COST ₱93,610.03
TOTAL DIRECT COST ₱389,567.27
CONTINGENCIES ₱8,878.72
OVERHEAD & ₱38,956.73

SUPERVISION
TOTAL PROJECT COST ₱437,402.72
The information provided pertains to the necessary items for leasehold
improvements in a commercial space establishment. These items encompass various
aspects such as walling, plumbing, electrical work, paints, tiles, ceiling installations,
doors and windows, scaffoldings and formworks, as well as equipment and other
materials. The total cost for materials is PhP 295,957.24, while the labor cost amounts
to PhP 93,610.03. When combined with the contingencies cost of PhP 8,878.72 and
the overhead supervision cost of PhP 38,956.73, the total direct cost reaches PhP
389,567.27. Taking into account all expenses, the overall project cost sums up to PhP
437,402.72.
84
Table 46: Machinery and Equipment
Schedule 16. Machinery and Equipment

Item Quantity Price (₱) Amount (₱) Estimited
Useful Life
Fujidenzo Fujidenzo 8 1 15,950 15,950 20 Years
Cu. Ft. Dual Function
Solid Top Chest
Freezer/Chiller Fc-
08Adf
Fujidenzo 10 cu. ft. 1 24,400 24,400 16 Years
Showcase Chiller with
Freezer Top SUF-
100A
IDX-3210C 1 6,595 6,595 3 Years
IMARFLEX 2 Burner
Induction Cooker
BBQ Grill 8 530 4,240 2 Years
Siomai steamer 1 790 790 10 Years
Ice crusher 1 1,850 1,850 10 Years
Electric Hand mixer 1 350 350 10 Years
TOTAL 54,175
The provided schedule outlines the essential machinery and equipment,
including their respective quantities, costs, and estimated useful life. The total cost for
these machinery and equipment items adds up to PhP 54,175.
85
Table 47: Furniture and Fixture
Schedule 17. Furniture and Fixture

Item Quantity Price Annual Cost Estimated
(₱) (₱) Useful Life
Stainless Steel Kitchen 1 13,011 13,011 20 years
Cabinet Simple Flat
Table Cabinet
120x30x80cm
Modular Cabinet 1 7,950 7,950 15 years

Hanging Kitchen
Cabinet Cupboard
120x30x80cm
4-seater round table 48 5 4,500 22,500 15 years

Diameter
8-seater long table 1 6,500 6,500 15 years
6 ft L 3ft W
6-seater long table 2 5,500 11,000 15 years
5 ft L 3ft W
Indoor Bench with 4 7,950 31,800 20 years

metal legs
Wooden chair 19 1,000 19,000 15 years
TOTAL ₱92,761
NOTE: The list above shows the purchase of furniture and fixtures, its amount and
estimated useful life.
The provided schedule outlines the essential furniture and fixture, including
their respective quantities, costs, annual cost and estimated useful life. The total cost
for these machinery and equipment items adds up to PhP 92,761.
Table 48: Kitchen Utensils
Schedule 18. Kitchen Utensils

Item Quantity Price Total Cost Estimated Useful life
Serving Tray 100 pcs ₱75 ₱7,500 10 years
White Round Plate 100 pcs ₱30 ₱3,000 10 years
Gastronorm pan 15 pcs ₱445 ₱6,675 10 years

Stock Pot 15 pcs ₱315 ₱4,725 10 years
Small Square Bowl 100 pcs ₱21 ₱2,100 10 years
Ice Cream Scoop 2 pcs ₱62 ₱124 10 years
Food Tongs 21 pcs ₱28 ₱588 10 years
Toothpick 30 boxes ₱12 ₱360 10 years
Serving Spoon (6s) 2 sets ₱95 ₱190 10 years
Sago Plastic Ladle 2 pcs ₱25 ₱50 10 years
Stainless Cup with cover 80 pcs ₱30 ₱2,400 10 years
86
Kitchen Shears 3 pcs ₱45 ₱135 10 years
Wooden Heat Pad 20 pcs ₱22 ₱440 10 years
Food Tongs (short handle) 15 pcs ₱25 ₱375 10 years
Long Teaspoon 100 pcs ₱10 ₱1,000 10 years
Kitchen Knife 1 set ₱465 ₱465 10 years
Tray with cover 13 pcs ₱250 ₱3,250 10 years
Storage Rack 2 pcs ₱1,750 ₱3,500 10 years
Chopping Board 2 pcs ₱90 ₱180 10 years
Large Strainer Tray 2 pcs ₱105 ₱210 10 years
White Plastic Cups (6s) 11 sets ₱75 ₱825 5 years
White Plastic Pitcher 9 pcs ₱70 ₱630 5 years
TOTAL ₱38,722
Note: The table above enlists utensils needed in the business.
The preceding schedule presents a list of necessary kitchen utensils,
specifying the quantities, costs, and estimated useful life for each item. When all the
costs for these utensils are summed up, the total amounts to PhP 38,722.
Table 49: Total Project Cost
Schedule 19. Total Project Cost

Particulars Cost
Fixed Cost:
Leasehold Improvements 437,402.72
Machinery and Equipment 54,175.00
Furniture & Fixture 92,761.00
Kitchen Utensils 38,722.00
Total Fixed Cost 623,060.72
Initial Inventory of Raw Materials 744,264.00
Pre-Operating Expenses 345,243.00
Working Capital 1,096,939.28
Total Estimated Project Cost 2,809,507.00
Schedule 19 above shows the proposed business total project cost which
amounted to PhP 2,809,507.00. This amount represents all costs specific to StreetQue
financial plan prior to the start of its operation.
87
Table 50: Pre-Operating Expenses
Schedule 20. Pre-Operating Expenses

Particulars Cost
Utility Expense 14,099.00
Rent Expense 320,000.00
Advertising Expense 6,000.00
Permits and Licenses 5,630.00
Total 345,243.00
Schedule 20 shows the pre-operating expenses that Street Que will incur. This
represents the one-month prior bill of its utilities since it will install all necessary utilities
a month before the start of operation. It also includes an 8-month rent expense for its
rental space starting with the month of building renovation. This amount also
encompasses the legal requirement registration cost and advertising expense for three
months.
Table 51: Working Capital

Schedule 21. Working Capital
Particulars Cost
Current assets 1,096,939.28
Less: Current Liabilities -
Total Working Capital 1,096,939.28
Schedule 21 above shows the working capital of the proposed business,
StreetQue amounting to 1,096,939.28.
Table 52: Initial Capital Requirements
Schedule 22. Initial Capital Requirements

Particulars Cost
Leasehold Improvements 437,402.72
Machinery and Equipment 54,175.00
Furniture & Fixture 92,761.00
Kitchen Utensils 38,722.00
Initial Inventory of Raw Materials 744,264.00
Total 1,367,324.72 1,712,567.72
Invested Cash 1,720,000.00 (1,367,324.72+345,243.00)
Cash on Hand beginning 352,675.28
88
Schedule 22 above shows the initial capital requirement of the proposed
business. The roll over analysis gives the proponents the idea that the proposed
project needs 1,720,000 as its initial investment.
STREETQUE FINANCIAL STATEMENTS
Table 53: Project Summary of Income
Projected Summary of Income
SALES ALLOCATION
Projected
Projected Monthly
Menu Allocation Weekly Sales Sales Projected Annual Sales
Street Foods 70% 97,331.73 389,326.92 4,671,923.00
Desserts and
Refreshments 30% 41,713.60 166,854.39 2,002,252.71
TOTAL 100% 139,045.33 556,181.31 6,674,175.71
PROJECTED INCOME FOR FIVE YEARS
Products 2024 2025 2026 2027 2028
Street Foods
4,671,923.00 4,847,587.30 5,029,856.59 5,218,979.20 5,415,212.81
Desserts &
Refreshments
2,002,252.71 2,077,537.42 2,155,652.82 2,236,705.37 2,320,805.49
TOTAL 6,674,175.71 6,925,124.72 7,185,509.41 7,455,684.56 7,736,018.30
Note: Increase by 3.76% average inflation rate
The financial statement provided offers a projected overview of StreetQue's
income. It encompasses various elements such as projected weekly sales, monthly
sales, annual sales, and estimated income for a five-year period (2024-2028).
Additionally, the income is categorized with a 70-30 sales allocation for the products
sold. Furthermore, the projected income for the five-year period shows an average
increase of 3.76% to account for inflation.
89
Table 54: Project Summary of Expense
Projected Summary of Expense
The provided expense projection for StreetQue encompasses all costs incurred
during the pre-operating year and the fully operational years (2024-2028), including
monthly expenses. The pre-operating expenses are determined based on a Gantt
chart, where the rent expense covers the 8 months leading up to the first year of
operations. These pre-operating expenses consist of utilities expenses, rent expense,
advertising expense, and permit and license fees.
In the year 2024, there will be no advertising expenses since they were
accounted for in the pre-operating expenses. However, permits and licenses will need
to be renewed starting from 2025.
90
Table 55: Projected Income Statement
StreetQue
Projected Income Statement
For the years ended December 2023-2028
The provided table showcases the projected income statement for the years
ending December 2023-2028. Its purpose is to calculate the net income or loss
generated from the business operations. The table includes sales figures from 2024 to
2028, which are then reduced by the cost of goods sold to determine the gross profit.
The gross profit is further reduced by operating expenses, resulting in the net income
before tax. Finally, the income tax, based on the applicable income tax table, is
deducted to obtain the net income or loss from operations.
91
Table 56: Projected Statement of Cash Flows
StreetQue
Projected Statement of Cash flows
This financial statement displays the projected statement of cash flows for
StreetQue for the years ending December 2023-2028. The statement outlines the cash
flows generated from operating activities, investing activities, and financing activities.
It's important to note that the cash and cash equivalents on each December 31 will
serve as the opening balance for the subsequent year on January 1.
To determine the cash and cash equivalents for December 31, 2024, the initial
amount of cash and cash equivalents on December 31, 2023 will be added to the net
increase or decrease in cash and cash equivalents. This process is repeated for the
following four years, using the ending cash and cash equivalents from the previous
year as the starting point.
92
Table 57: Projected Statement of Changes in Equity
StreetQue
Projected Statement of Changes in Equity
The presented table displays the projected statement of changes in Equity for
the years ending December 2023-2028. It highlights the significance of invested cash
as a crucial capital requirement, with an initial amount of PhP 1,720,000.00. In this
table, the invested cash serves as both the capital beginning balance in 2023 and the
capital ending balance. This pattern continues in the subsequent five years.
Furthermore, the net income or loss for each year is added to the beginning
balance to determine the new equity balance. This process repeats annually, ensuring
that the beginning balance from the previous year is carried forward and adjusted by
the net income or loss for the current year.
In summary, the table showcases the projected statement of changes in Equity,
emphasizing the importance of the initial invested cash as the capital beginning
balance. The beginning balance is carried forward each year and modified by the net
income or loss for that specific year, resulting in the updated equity balance.
93
StreetQue
Projected Balance Sheet Statement
Table 58: Projected Balance Sheet Statement
The provided table represents the projected balance sheet for the years ending
December 2023-2028. This financial statement provides insights into whether the total
assets of the company are equal to the total liabilities and equity.
The assets are divided into two categories: current assets and non-current
assets. Current assets encompass cash and cash equivalents, as well as inventories.
Non-current assets consist of leasehold improvements, machinery and equipment,
furniture and fixtures, and kitchen utensils. Additionally, the table includes the
accumulated depreciation for each non-current asset, which reflects the gradual
decrease in their value over time. Liabilities are represented by income tax obligations,
while owner's equity is the combined value of the beginning capital and the net income
or loss incurred during the year.
The balance sheet demonstrates that the total assets remain consistent
throughout the years 2023 to 2028, indicating that the company's assets maintain the
same overall value.
94
StreetQue Financial Ratio Analysis
Profitability
From the earnings, expenses, and debt obligations, the entity was able to
generate consistent profits every projected year. The higher the ratio, the more efficient
is the use of partner equity, and the more the return of the investors.
Table 59: Profitability
Profitability
2024 2025 2026 2027 2028
Net Income 591,708.88 625,233.07 664,037.23 702,029.10 741,052.46
Sales 6,674,175.71 6,925,124.72 7,185,509.41 7,455,684.56 7,736,018.30
Return on 0.09 0.09 0.09 0.09 0.10
Sales
The provided table displays the profitability ratios of the proposed StreetQue
venture. According to the table, during the first year of operation, the profitability ratio
is calculated to be 9%. This ratio signifies the feasibility of the business in terms of
generating a return on sales. In practical terms, it indicates that for every PhP 1.00 in
sales, the business is projected to generate PhP 0.09 in income.
This profitability ratio provides insights into the potential profitability and
efficiency of StreetQue's operations. A 9% return on sales suggests that the business
has the capability to generate a reasonable income relative to its sales revenue. It is a
positive indication, as it implies that the business model and pricing strategy have the
potential to result in profitable operations. However, it's important to note that
profitability ratios can be influenced by various factors and may change over time, so
ongoing monitoring and analysis of financial performance will be essential to ensure
the sustainability and success of StreetQue.
95
Table 60: Return on Total Assets
2024 2025 2026 2027 2028
Net Income 591,708.88 624,854.86 663,644.80 701,649.07 740,658.14
Total Assets 2,415,611.84 3,051,515.36 3,728,090.14 4,445,421.49 5,202,797.81

Return on Total
Assets 0.24 0.20 0.18 0.16 0.14
Table above illustrates the Return on total assets that the proposed business
can generate. Based on these figures, the business is feasible as it will be able to
generate 24% of its income for total assets return. A 24% return on total assets is a
positive indication for the proposed business, suggesting that it has the potential to
generate a significant income relative to its asset investment. Nonetheless, ongoing
monitoring and analysis of financial performance will be crucial to ensure that the
business maintains its profitability and effectively manages its assets.
Table 61: Return on Investment
2024 2025 2026 2027 2028
Net Income 591,708.88 624,854.86 663,644.80 701,649.07 740,658.14

Average
Total Assets 2,067,805.92 2,733,563.60 3,389,802.75 4,086,755.82 4,824,109.65
Return on
Investment 0.29 0.23 0.20 0.17 0.15
The financial ratio analysis provided in Table 62 demonstrates the return on
investment (ROI) figures for StreetQue from 2024 to 2028, which are 0.29, 0.23, 0.20,
0.17, and 0.15, respectively. These ROI figures indicate the feasibility of the business
in terms of generating returns on the invested capital.
A return of investment of 0.29 in the first year signifies that for every unit of
investment made in StreetQue, the business is projected to generate a return of 0.29
units. Similarly, the subsequent years show ROI figures of 0.23, 0.20, 0.17, and 0.15,
indicating the expected returns on investment for those years.
96
The feasibility of StreetQue can be inferred from these ROI figures because
they indicate that the business has the potential to generate positive returns on the
capital invested. A higher ROI suggests that the business is capable of generating
greater profits in proportion to the amount of investment made. In this case, the
consistently positive ROI figures across the five-year period imply that StreetQue is
likely to be a profitable venture.
Table 62: Return on Equity
2024 2025 2026 2027 2028

Net
Income 591,708.88 624,854.86 663,644.80 701,649.07 740,658.14
Total
Equity 2,311,708.88 2,936,563.74 3,600,208.54 4,301,857.61 5,042,515.75
Return on
Equity 0.26 0.21 0.18 0.16 0.15
The table presented demonstrates the Return on Equity (ROE) for the
proposed business, indicating a 26% ROE in the first year. This means that the
business has the potential to generate a return of PhP 0.26 on equity for every PhP
1.00 of net income earned.
A 26% ROE signifies the feasibility of the business in terms of generating
returns for its equity investors. It indicates that the business has the ability to efficiently
utilize its equity capital to generate profits. This is a positive indicator for potential
investors and stakeholders, as it suggests that their investment in the business has
the potential to yield significant returns.
However, it's important to consider other factors such as market conditions,
industry benchmarks, and potential risks when evaluating feasibility. Additionally, the
ROE should be analyzed over a longer period to assess consistency and stability.
97
Table 63: Liquidity
2024 2025 2026 2027 2028
Current
Assets 1,831,417.02 2,506,186.45 3,221,627.13 3,977,824.38 4,774,066.60
Current
Liabilities 103,902.96 114,951.62 127,881.60 143,563.89 160,282.06
Current Ratio 17.63 21.80 25.19 27.71 29.79
The feasibility of the proposed business can be determined by examining its
ability to meet its short-term obligations. The table provided indicates that during the
first year of operation, StreetQue has a Current Ratio of 17.63. This ratio indicates the
company's ability to pay its current liabilities using its current assets.
A Current Ratio of 17.63 implies that for every peso of liability, StreetQue has
17.63 pesos of current assets available to cover those obligations. This demonstrates
a strong liquidity position, as the business possesses a substantial amount of current
assets relative to its current liabilities.
The feasibility of the business is supported by this high Current Ratio, as it
suggests that StreetQue is well-positioned to meet its short-term financial obligations
promptly. Having sufficient current assets to cover current liabilities indicates financial
stability and the ability to manage cash flow effectively.
However, it's important to consider other financial indicators, industry norms,
and specific business circumstances when assessing feasibility comprehensively. It's
also crucial to monitor the Current Ratio regularly to ensure that it remains at a
satisfactory level over time.
98
Table 64: Solvency
2024 2025 2026 2027 2028

Total Liabilities 103,902.96 114,951.62 127,881.60 143,563.89 160,282.06
Total Equity 2,311,708.88 2,936,563.74 3,600,208.54 4,301,857.61 5,042,515.75
Debt-to
Equity Ratio 0.04 0.04 0.04 0.03 0.03
The feasibility of StreetQue in its long-term aspect is supported by the solvency
analysis presented, which indicates a declining ratio from 0.04 to 0.03 over the five-
year projection. This ratio represents the relationship between equity and business
liabilities.
A solvency ratio of 0.04 means that for every peso of equity, only 0.04 pesos
are attributable to business liabilities. Similarly, the decreasing trend in the ratio implies
that the proportion of equity relative to liabilities is gradually improving over time.
The feasibility of StreetQue in its long-term aspect is reinforced by this solvency
analysis. A lower solvency ratio signifies a stronger financial position, as it indicates
that the business has a higher proportion of equity to cover its liabilities. This suggests
that StreetQue has the ability to meet its long-term obligations and maintain financial
stability.
However, it's essential to consider other financial indicators, industry
benchmarks, and potential risks when evaluating long-term feasibility
comprehensively. Additionally, the financial health and stability of the business should
be regularly monitored to ensure that it remains in a favorable solvency position.
99
Table 65: Payback Period
Payback
Year Net Income Depreciation Cash to Date
Period
2024 591,708.88 38,865.90 630,574.78 1
2025 624,854.86 38,865.90 1,294,295.55 2
2026 663,644.80 38,865.90 1,996,806.25 0.21
2027 701,649.07 38,865.90 2,737,321.22
2028 740,658.14 38,865.90 3,516,845.26
*Amount of time needed to recover the initial investment: 2.21 years

Computation
Cost of Investment less (1,720,000-
425,704.45
Cash to date Year 2 1,297,725.09)
divided by: Cash to date
1,996,806.25
Year 3
0.21
The feasibility of the business can be determined by analyzing the payback
period, as indicated in the provided table. The payback period represents the time it
takes for the business to recover its initial investment cost.
According to the table, the payback period for the business is calculated to be
two years and 0.21 years, or a total of 2.21 years. This calculation is derived by
subtracting the cost of investment from the cash accumulated by the end of year 2 and
dividing it by the cash accumulated by the end of year 3.
The conclusion of feasibility is drawn based on this figure, indicating that the
business is able to recover its investment within a relatively short period. A shorter
payback period suggests that the business has a faster return on investment, allowing
for a quicker recoupment of the initial capital.
100
Table 66: Break-Even Point Analysis
The analysis conducted on the cost-to-profit ratio reveals that the business has
a safety margin of 57% in terms of generating a profit. This means that the business is
in a relatively secure position, with a significant buffer between the costs incurred and
the profits earned. A 57% safety margin implies that even if costs increase or
unexpected expenses arise, there is still a considerable portion of revenue available
to cover those costs and generate a profit. This provides a certain level of financial
stability and suggests that the business has a reasonable chance of achieving
profitability.
Net present value
Net present value is the difference between the current worth of cash inflows
and withdrawals over some time (NPV). The net present value (NPV) is a computation
used to estimate the profitability of a proposed investment or project in capital
budgeting and investment planning. It's vital to note that the partners take regular
withdrawals from the Sole Proprietorship income. As a result, the NPV calculation may
be compromised. Nevertheless, the NPV for this venture is PhP 1,854,104.42
indicating a profitable venture. The subsequent introduces the present value of the
expected inflows from the business operations.

101
Table 67: Net Present Value
Projected
PV of 1, n=5,
Year Future Cash Present Value
%=1%
Inflow
2024 591,708.88 0.9900 585,791.79
2025 624,854.86 0.9802 612,482.74
2026 663,644.80 0.9706 644,133.64
2027 701,649.07 0.9610 674,284.75
2028 740,658.14 0.9515 704,736.22
Present Value of Future Cash
Flows 3,322,515.75 3,221,429.14
Initial cash outflow (1,367,324.72)

Net Present Value 1,854,104.42
Internal rate of return
The internal rate of return (IRR) is a financial metric used to evaluate the
profitability and attractiveness of a project or investment. It represents the interest rate
at which the net present value (NPV) of all cash flows associated with the project
becomes zero. When assessing an investment opportunity, it is crucial to consider both
positive and negative cash flows over a specified period. Positive cash flows represent
the incoming funds generated by the investment. Negative cash flows, on the other
hand, are the outgoing funds, such as initial investment costs or ongoing expenses.
Table 68: Internal Rate of Return
Internal Rate of Return
Future Value 3,322,515.75 1 20.63%

Present Value 3,221,429.14 5 =
In the statement provided, it is shown that the IRR for a specific venture is
20.63%. This means that, based on the cash flow projections and the timing of those
cash flows, the project is expected to yield a return equivalent to 20.63% per year. An
IRR of 20.63% suggests that the venture is considered profitable, as the rate of return
exceeds the required minimum rate of return or cost of capital.
102
SOCIO-ECONOMIC STUDY
Contribution to the Society/ Contribution as a Whole. It has been mentioned in the
previous chapters that street food accounts for a significant portion of urban food
consumption especially for low and middle-income consumers. If the consumer is
knowledgeable and competent in selecting the right foods, street food may be the least
expensive and most convenient way to get a nutritionally balanced meal outside their
home. For that reason, StreetQue pursues a comfortable dining with selected food
offers for consumers. In addition, the business will provide amenities that are viewed
significant according to statistics.
Contribution to People in the Society. In relation to the previous understanding,
street food is an essential urban food for its affordability yet, product quality, proper
food hygiene, and sanitation must be considered when establishing this business as
these will affect its growth in the food industry. Besides, facilities and amenities to be
constructed will bring comfort and enjoyment to customers. Such initiative will aid an
important concern for a business purveying food like StreetQue.
Contribution to Local and National Economy. The growth and development that
StreetQue will soon foster in the area and communities where it will operate helps
strengthen the economy. The business will make the necessary tax payments,
promoting economic innovation especially that Bayawan is a developing city.
103
CHAPTER III
SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS
Restatement of Objectives
The purpose of the study is to determine the feasibility on the establishment of
StreetQue at Brgy. Poblacion, Bayawan City. Precisely, it pursued to answer the
following:
• Is the proposed business feasible from a marketing point of view?
• Is the proposed business feasible from a management perspective?
• Is the proposed business feasible in technical aspects?
• Is the proposed business feasible from a financial standpoint?
• Is the proposed business feasible in socio-economic view?
Summary of Findings
1. In terms of marketing point of view, 63.46% of the total respondents their
enthusiasm in availing the different products that StreetQue is offering. In the
pricing of the products, cost-plus pricing strategy shall be used wherein adding
a predetermined percentage to the unit production cost of a product to gain a
competitive advantage and the business gains profit of the number of
customers who will avail the products. StreetQue will attract customers from
Bayawan using informational tools like printed materials such as tarpaulins,
flyers and e-commerce like social media flatforms such as Facebook.
Furthermore, the business will use the method of advertising, specifically radio
broad casting.
104
2. In the management point of view, StreetQue is a sole proprietorship business
wherein it will be managed by a hired manager, cashier, kitchen helper, waiter,
and maintenance personnel. The business has set its own policy, flow of the
business, and the timeline which entails the time and progression of the
business, from conceptualization to normal operations.
3. From a technical perspective, StreetQue has identified all the licenses and
permits required for the establishment and operation of the business. It also
entails on how and what the building needs in order to be established; all the
machineries and equipment needed, business location and vicinity map, and
different building perspective and layouts.
4. In a financial standpoint, PhP 1,720,000.00 in its entirety is the capital
investment of the proponent in the business and that includes the leasehold
improvements, machinery and equipment, furniture and fixture, kitchen
utensils, and initial inventory of raw materials. According to the analysis of the
projected income statement, statement of cash flows, changes in equity,
balance sheet, and financial ratios, there has been a growth in profits over a
period of five years, indicating that StreetQue is in a financially secure position.
5. In the socio-economic view, StreetQue can bring direct and indirect economic
benefits to the employees and suppliers, and contribute to the national and
local economy, as well as to the society and its people.
105
Conclusions:
As shown from the findings, the following conclusions are derived:
1. StreetQue is feasible in marketing point of view;
2. StreetQue is feasible in technical aspect;
3. StreetQue is feasible in management perspective;
4. StreetQue is feasible in financial standpoint;
5. StreetQue is feasible in socio- economic view.
Recommendations:
As what have been indicated in the findings and conclusions, the proposed
recommendations are the following:
1. The proposed business should be established using this study as the basis.
2. Applying the appropriate pricing strategy or method. Similarly, it is crucial to stay
informed about any price increases in the market.
3. The business can effectively enhance its visibility and reach among the public by
leveraging the most prominent yet efficient advertising medium.
4. The establishment should ensure that the employees hired are suitable for the job
description and meet the job specifications, while also demonstrating a commitment to
providing excellent customer service.
5. The establishment should adopt the workflow structure outlined in this study as a
foundation to ensure efficient process flow in daily transactions.
6. Continual improvement of products as well as customer service in order to gain and
keep loyal customers. Additionally, it is important to regularly monitor and assess the
feedback received from customers.
7. Food supply should be inventoried carefully and controlled based on the market’s
demand to avoid spoilage.
106
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110
APPENDICES
111
This portion of the paper reveals the significant relationship between the socio-
demographic profile of respondents and buyer’s behavior and preference. The socio-
demographic profile includes sex, age, occupation, civil status and monthly income of
respondents.
The significant relationship was statistically analyzed using a Chi-square test.
Chi-square is used when variables are nominal or ordinal. It is the most commonly
used test of significance as such, it measures if the relationship between the variables
differs significantly from the model of independence or chance (Jaden, 2013).
The significance is determined based on the P-value. If p value is less than or
equal to 0.05, the relationship is significant. Meanwhile, if p value is greater than 0.05,
the relationship is not significant.
Table 69: Significant Relationship Between Sex and Buyer’s Behavior and
Preference (N=301)
2
x- Tabular P-
Variables DF Decision Remarks
value value value
Sex and Likeness
4 9.817 9.49 0.044 Reject Ho Significant
in Street Food
Sex and
Failed to Not
Preference to Eat 3 4.618 7.81 0.202
Reject Ho Significant
Street Foods
Sex and
Frequency of
Eating Street
Foods
Sex and Day of the
Week to visit a Failed to Not
5 5.400 11.07 0.369
street food Reject Ho Significant
restaurant
Sex and Spending
Failed to Not
on Street Foods in 10 16.804 18.31 0.079
a Week
Sex and Factors to
Consider in Failed to Not
10 14.198 18.31 0.164
Choosing Street Reject Ho Significant
Food Restaurant
Sex and
Failed to Not
Expectations on 7 6.685 14.07 0.462
Facilities
Sex and Likeness
Failed to Not
on skewered 1 0.176 3.841 0.675
restaurant
112
Sex and Likeness Failed to Not
6 8.029 12.59 0.236
on Vegan Food Reject Ho Significant
Sex and Likeness
on meat street 7 27.089 14.07 0.000 Reject Ho Significant
foods
Sex and enjoyment
on street food
desserts and
refreshments
Sex and
Perspective on
Failed to Not
restaurant eat-all 3 2.703 7.81 0.440
you can street food
buffet
Sex and
Consideration in Failed to Not
3 1.550 7.81 0.671
Choosing a Street Reject Ho Significant
Food in Bayawan
LEGEND: DF – Degrees of Freedom; 5% margin of error
If p value is less than or equal to 0.05, the relationship is significant
If p value is greater than 0.05, the relationship is not significant
The preceding table indicates the significant relationship between sex and
buyer’s behavior and preference represented by 301 respondents. It is found out that
the relationship on likeness in street foods, frequency of eating street foods, likeness
on meat street foods, and enjoyment on street food desserts and refreshments to sex
are significant. This finding substantiates the consolidated result that most of the
respondents are female. Therefore, female customers are more frequent to consume
and more interested in street foods. Additionally, meat street foods are most purchased
by female consumers in the said category. This finding also means that majority of
consumers will be females enjoying street food desserts and refreshments.
Conversely, the preference to eat street foods, day of the week to visit a street
food restaurant, spending on street foods in a week, factors to consider in choosing
street food restaurant, expectations on facilities, likeness on skewered restaurant,
likeness on vegan food, perspective on restaurant eat-all-you-can street food buffet,
and consideration in choosing a street food in Bayawan are confirmed not significant
with regards to sex.
113
Table 70: Significant Relationship Between Age and Buyer’s Behavior and
Preference (N=301)
2
x- Tabular P-
Variables DF Decision Remarks
value value value
Age and Likeness
in Street Food
Age and
Preference to Eat 9 30.511 16.92 0.000 Reject Ho Significant
Street Foods
Age and
Frequency of
Eating Street
Foods
Age and Day of
the Week to visit a
street food
restaurant
Age and Spending
Failed to Not
on Street Foods in 30 31.190 43.77 0.406
a Week
Age and Factors
to Consider in Failed to Not
30 38.164 43.77 0.146
Choosing Street Reject Ho Significant
Food Restaurant
Age and
Failed to Not
Expectations on 21 20.133 32.67 0.513
Facilities
Age and Likeness
Failed to Not
on skewered 3 4.835 7.81 0.184
restaurant
Age and Likeness
on Vegan Food
Age and Likeness
on meat street 21 37.144 32.67 0.016 Reject Ho Significant
foods
Age and
enjoyment on
street food 18 36.028 28.87 0.007 Reject Ho Significant
desserts and
refreshments
Age and
Perspective on
Failed to Not
eat-all you can 9 10.640 16.92 0.301
street food buffet
restaurant
Age and
Consideration in
Choosing a Street
Food in Bayawan
114
Prior to the table above, it shows the significant relationship between age and
buyer’s behavior and preference of the population. With this, it is discovered that
likeness in street food, preference to eat street foods, frequency of eating street foods,
day of the week to visit a street food restaurant, likeness on vegan food as well as
meat street foods, enjoyment on street food desserts and refreshments, and
consideration in choosing a street food in Bayawan are significant to age.
This finding further explicates the result that consumers aged 30-40 are more
interested in street foods. The said consumers also prefer to enjoy street foods on the
streets which the result also conveys that frequent consumers will be the said group of
consumers. The confirmed day of the week that most consumers opt to eat street foods
also matters suggesting that the management must prepare sufficient amount of vegan
and meat street foods as well as desserts and refreshments. Crucially, the
management should ensure the upkeep of its facilities to provide a comfortable dining
experience.
On the contrary, spending on street foods in a week, factors to consider in
choosing street food restaurant, expectations on facilities, likeness on skewered
restaurant, and perspective on eat-all-you-can street food buffet restaurant are
ascertained not significant in relation to age.
115
Table 71: Significant Relationship Between Occupation and Buyer’s Behavior and
Preference (N=301)
Tabular P-
Variables DF x2-value Decision Remarks
value value
Occupation and
Failed to Not
Likeness in Street 28 38.623 41.34 0.087
Food
Occupation and
Failed to Not
Preference to Eat 21 19.064 32.67 0.581
Street Foods
Occupation and
Failed to Not
Frequency of Eating 21 27.473 32.67 0.156
Street Foods
Occupation and Day
of the Week to visit a
street food
restaurant
Occupation and
Failed to Not
Spending on Street 70 81.176 90.53 0.170
Foods in a Week
Occupation and
Factors to Consider
in Choosing Street
Food Restaurant
Occupation and
Expectations on 49 70.331 66.34 0.025 Reject Ho Significant
Facilities
Occupation and
Failed to Not
Likeness on 7 5.925 14.07 0.549
skewered restaurant
Occupation and
Likeness on Vegan 42 58.762 58.12 0.044 Reject Ho Significant
Food
Occupation and
Failed to Not
Likeness on meat 49 40.193 66.34 0.811
street foods
Occupation and
enjoyment on street Failed to Not
42 36.093 58.12 0.727
food desserts and Reject Ho Significant
refreshments
Occupation and
Perspective on eat-
all you can street 21 33.933 32.67 0.037 Reject Ho Significant
food buffet
restaurant
Occupation and
21 23.783 32.67 0.304
Choosing a Street Reject Ho Significant
Food in Bayawan
116
Table 71 shows the statistical data of variables in relation to the occupation and
buyer’s behavior and preference of the respondents. As illustrated, day of the week to
visit a street food restaurant, the factors to consider in choosing street food restaurant,
expectations on facilities, and perspective on eat-all-you-can street food buffet
restaurant are significant. This means that the business should focus on improving the
facilities and its food offers as its marketing efforts attract more customers.
Furthermore, the significance of day of the week to occupation entails importance of
time for customers. Moreover, perspective on an eat-all-you-can street food buffet
restaurant must be realized by the management as expected by the customers.
With regard to the likeness in street food, preference to eat street foods,
frequency of eating street foods, spending on street foods in a week, likeness on
skewered restaurant, likeness on meat street foods, enjoyment on street food desserts
and refreshments, and consideration in choosing a street food in Bayawan are realized
not significant as to the occupation.
Table 72: Significant Relationship Between Civil Status and Buyer’s Behavior and Preference
(N=301)
Tabular
Variables DF x2-value P-value Decision Remarks
value
Civil Status and
Likeness in Street 12 41.592 21.03 0.000 Reject Ho Significant
Food
Civil Status and
Preference to Eat 9 17.596 16.92 0.040 Reject Ho Significant
Street Foods
Civil Status and
Frequency of Eating 9 20.366 16.92 0.016 Reject Ho Significant
Street Foods
Civil Status and Day of
Failed to Not
the Week to visit a 15 7.876 25.00 0.929
street food restaurant
Civil Status and
Failed to Not
Spending on Street 30 23.329 43.77 0.802
Foods in a Week
Civil Status and
Factors to Consider in Failed to Not
30 25.725 43.77 0.689
Choosing Street Food Reject Ho Significant
Restaurant
Civil Status and
Facilities
117
Civil Status and
Failed to Not
Likeness on skewered 3 5.736 7.81 0.125
restaurant
Civil Status and
Food
Civil Status and
Failed to Not
Likeness on meat 21 17.155 32.67 0.702
street foods
Civil Status and
18 20.284 28.87 0.317
refreshments
Civil Status and
Perspective on eat-all Failed to Not
9 4.328 16.92 0.889
you can street food Reject Ho Significant
buffet restaurant
Civil Status and
9 14.142 16.92 0.117
choosing a street food Reject Ho Significant
in Bayawan
Predating is the presentation of the significant relationship between civil status
and buyer’s behavior and preference. As shown, likeness in street food, preference to
eat street foods, frequency of eating street foods, expectations on facilities, and
likeness on vegan food are significant to civil status. This result entails the fact that
most consumers are married, meaning Streetque will expect more married consumers
to dine-in frequently as they are interested in street foods. Since the place of
preference is on the street as perceived by most respondents the management shall
improve its facilities to provide comfort dining experience. The business should also
make sure to have an abundant stock of vegan street food, particularly catering to
married consumers.
Contrarily, day of the week to visit a street food restaurant, spending on street
foods in a week, factors to consider in choosing street food restaurant, likeness on
skewered restaurant, likeness on meat street foods, enjoyment on street food desserts
and refreshments, perspective on eat-all you can street food buffet restaurant, and
118
consideration in choosing a street food in Bayawan are not significant when correlated
to civil status.
Table 73: Significant Relationship Between Monthly Income and Buyer’s Behavior and
Preference (N=301)
Tabular P-
Variables DF x2-value Decision Remarks
value value
Monthly Income and Failed to Not
12 9.336 21.03 0.674
Likeness in Street Food Reject Ho Significant
Monthly Income and
Failed to Not
Preference to Eat Street 9 11.403 16.92 0.249
Foods
Monthly Income and
Failed to Not
Frequency of Eating 9 11.906 16.92 0.219
Street Foods
Monthly Income and
Failed to Not
Day of the Week to visit 15 16.306 25.00 0.362
a street food restaurant
Monthly Income and
Spending on Street 30 46.414 43.77 0.028 Reject Ho Significant
Foods in a Week
Monthly Income and
Factors to Consider in Failed to Not
30 29.698 43.77 0.481
Choosing Street Food Reject Ho Significant
Restaurant
Monthly Income and
Facilities
Monthly Income and
Failed to Not
Likeness on skewered 3 0.624 7.81 0.891
restaurant
Monthly Income and
Food
Monthly Income and
Failed to Not
Likeness on meat street 21 24.463 32.67 0.271
foods
Monthly Income and
18 17.028 28.87 0.521
refreshments
Monthly Income and
Perspective on eat-all
you can street food
buffet restaurant
Monthly Income and
9 9.917 16.92 0.357
Choosing a Street Food Reject Ho Significant
in Bayawan
119
The statistical information of variables in connection to the respondents’
monthly income are shown in Table 73. When monthly income was correlated, it was
discovered that the spending on street foods in a week, expectations on facilities,
likeness on vegan street food, and perspective on eat-all you can street food buffet
restaurant are significant to monthly income. This finding further explains that majority
of the potential consumers earning 10,001-30,000 a month, would spend below PhP
50.00 worth of street foods in week based on survey. Furthermore, customers also
deserve a clean and well-maintained dining area in which to enjoy their meals and it is
the responsibility of the management to do so. Similarly, considering the other
implications, the mentioned group of customers will expect an abundant supply of
vegan street foods as it will be an eat-all-you-can meal.
While, likeness in street food, preference to eat street foods, frequency of
eating street foods, day of the week to visit a street food restaurant, factors to consider
in choosing street food restaurant, likeness on skewered restaurant, likeness on meat
street food, enjoyment on street food desserts and refreshments, and consideration in
choosing a street food in Bayawan are determined not significant as to the monthly
income.
120
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ROSABILLE DEGUIT
GK Village, Brgy. Villareal, Bayawan City
Phone No.: +639 06 125 0193
E-mail: deguitrosabille123@gmail.com
PERSONAL INFORMATION
Date of Birth : May 24, 2000

Age : 22
Sex : Female
Place of Birth : Bayawan City
Civil Status : Single
Citizenship : Filipino
Height : 5’0
Weight : 58 kg
Religion : Roman Catholic
Language : Cebuano, English, Tagalog
EDUCATIONAL ATTAINMENT
Tertiary Bachelor of Science in Business Administration

Major in Human Resource Development and Management
Negros Oriental State University – BSC
2019 - present
Secondary Bayawan National High School

2013-2017
Bayawan National High School Senior High School
2017-2019
Elementary Matunoy Elementary School

2006-2013
CLUBS AND ORGANIZATIONS

Young Entrepreneurs Society
Supreme Student Government
151
RUTH T. GONZALES
Sitio Lapay, Purok 2, Brgy. Dawis, Bayawan City
Phone No.: +639 27 578 3247
E-mail: ruthgonzales722@gmail.com
Date of Birth : January 20, 2001

Age : 22
Sex : Female
Place of Birth : Sitio Lapay, Brgy. Dawis, Bayawan City
Height : 4’7
Weight : 60 kg
Religion : Baptist

2019 - present
Secondary Lapay High School

2013-2017
Southern Tech College
2017-2018
2018-2019
Elementary Lapay Elementary School

2007 - 2013

152
SARAH JEAN NARCISO
Sitio San Vicente, Brgy. San Miguel, Sta. Catalina
Phone No.: +639 55 817 9441
E-mail: narcisosarahjean3@gmail.com
Date of Birth : January 4, 1999

Age : 23
Sex : Female
Place of Birth : Brgy. Talalak, Sta. Catalina, Negros Oriental
Height : 5’0
Weight : 50 kg
Religion : Born Again Christian

2019 - present
Secondary Saint Catherine Academy

2012-2016
Sta. Catalina National High School
2017– 2019
Elementary San Vicente Elementary School

2007 - 2012

153
ALMIRA B. BAYONA
Purok 1 Lower, Brgy. Malabugas, Bayawan City
Phone No.: +639 30 699 0959
E-mail: almirabayona10@gmail.com
Date of Birth : September 10, 2000

Age : 22
Sex : Female
Place of Birth : Zamboanga City
Height : 5’2
Weight : 48 kg
Language Spoken : Cebuano, English, Tagalog

2018 - present
Secondary Zamboanga City High School Main

Grade 7
2012 - 2013
Lindang National High School
Grade 8 – Grade 9
2013 – 2015
Zamboanga City High School Main
Grade 10
2015--2016
Southern City Colleges
2016 - 2018
Elementary Talon-Talon Elementary School

2006 - 2012

154
Supreme Student Government
MELISSA T. PAO
Purok Gmelina, Brgy. Villareal, Bayawan City
Phone No.: +639 50 653 0162
E-mail: melissapaofil@gmail.com
Date of Birth : June 3, 1999

Age : 23
Sex : Female
Place of Birth : Hda. San Ramon, Bayawan City
Height : 5’1
Weight : 43 kg

2019 - present
Secondary Bayawan National High School

2013 - 2017
2017 - 2019
Elementary Bayawan City East Central School

2006 - 2013

155
MARIEL GUILLEN
Amparos Village, Brgy. Villareal, Bayawan City
Phone No.: +639 05 778 1505
E-mail: guillenyeng99@gmail.com
Date of Birth : May 13, 1999

Age : 23
Sex : Female
Place of Birth : Tubigon, Bohol
Height : 5’0
Weight : 60 kg

2019 - present
Secondary Hunop Community High School

2011-2015
Elementary Hunop Elementary School

2006-2011

156

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A FEASIBILITY STUDY ON THE ESTABLISHMENT OF STREETQUE

AT BRGY. POBLACION, BAYAWAN CITY

NARCISO, SARAH JEAN

Chapter I: The Problem and Its Scope

Objectives of the Study 3

Significance of the Study 3

Scope and Limitation of the Study 4

Data Gathering Procedure 8

Statistical Treatment of Data 9

Chapter II: Project Description

Name of the Enterprise 10

History of the Project 10

Product/ Service Description 13

Presentation of Survey Questionnaire Results 17

Factors Affecting the Market 29

Marketing Programs (4Ps) 34

Legal Form of Ownership 36

Qualification Standards and Functions of Personnel 37

Business Flow Chart 42

Project Gantt Chart 43

Licensing and Registration Process 46

Registration of Name with the Department of Trade and Industry 48

Product Certificate of Quality 48

Environmental Compliance Certificate 48

Business Location Map 50

Business and Facilities 52

Schedule of Computations of Financial Statements 69

StreetQue Financial Ratio Analysis 95

Socio-Economic Study 103

Contribution to the Society/Contribution as a Whole 103

Contribution to People in the Society 103

Contribution to Local and National Economy 103

Chapter III: Summary of Findings, Conclusions, and Recommendations

Restatement of Objectives 104

Summary of Findings 104

Curriculum Vitae 122

2 Profile Distribution of Respondents 17

3 Level of appetency on street food 19

4 Respondents’ place of preference to eat street food 20

5 Frequency of respondents’ street food consumption 20

6 Preferable days of the week respondents visit a street food Restaurant 21

7 Amount spent on street foods 21

8 Preferred type of skewered street food 22

9 Preferred type of vegan street food/s 22

10 Preferred type of meat street food/s 23

11 Preferred type of street food desserts and refreshments 23

12 Respondents Perception on the Concept of StreetQue 24

13 Respondents’ Consideration in Visiting StreetQue 25

14 Menu and Predicted Price List 28

15 Considerations in choosing a restaurant 29

16 Facilities or amenities to consider in a restaurant 30

17 Significant Relationship Between Sex and Buyer’s Behavior and

18 Significant Relationship Between Age and Buyer’s Behavior and

20 Significant Relationship Between Civil Status and Buyer’s Behavior and

21 Significant Relationship Between Monthly Income and Buyer’s Behavior

and Preference 120

23 Job Descriptions and Job Specifications 37

24 Compensation Scheme of the Employees 39