University of Perpetual Help System Laguna – JONELTA

College of International Hospitality Management

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A BUSINESS PLAN ON WOODLAND BITES RESTAURANT

In Partial Fulfillment
Of the Requirements for the Subject
Ergonomics and Facilities,
Planning for the Hospitality Industry

By

Casacop, Emmanuel

Claustro, Camille Allyson A.

Dioquino, Mark Albert B.

Jubilo, Kris Mariel S.

Miguel, Maria Elena D.

Navarro, John Dave R.

Year 2024
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College of International Hospitality Management
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III. The Proposed Business

A. Background or History of the Business

Woodland Bites is a captivating four-story restaurant in Tagaytay's Picnic Grove that

flawlessly combines Filipino and French cuisine. The restaurant, inspired by the Balete tree, emits a

treehouse atmosphere. Each story provides a unique experience, from a welcoming lobby with an

inviting smell of Filipino meals to a cozy dining room on the second floor, surrounded by a timber

ambiance inside and nature's beauty outdoors. The third floor's do-it-yourself drinks section adds

an interesting twist to the experience, allowing customers to create their beverages while enjoying

the fusion of flavors and French pastries, which is uncommon in Tagaytay and adds artistry to the

dining experience. There is also a rooftop terrace with panoramic views and an

Instagrammable area where you can photograph pictures for memories.

B. Internal name of the Business

The internal name chosen for this restaurant is "Woodland 1." Subsequent branches will be

numbered accordingly, such as "Woodland 2," "Woodland 3," and so forth. This naming convention

was selected to streamline organization within our establishment and to minimize any potential

confusion when having meetings regarding each branch. This also draws inspiration from the

mystical beauty of balete tree.

C. Logo
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College of International Hospitality Management
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D. Legal Organization

OWNER

SECURITY BOOKKEEPER
GENERAL
MANAGER

ASSISTANT KITCHEN
MANAGER MANAGER

POSITION POSITION POSITION

STAFF STAFF STAFF

LINE COOK PREPS

SERVERS DISHWASHER
BARISTA
CASHIER PANTRY

E. Policy and Goals

Goals
 Create a dining experience that takes use of Tagaytay Picnic Grove's striking surroundings.

 Allow customers to immerse themselves in nature's breathtaking beauty while enjoying

outstanding cuisine.

 Increase Tagaytay's appeal as a tourist destination in the Picnic Grove area.

 Draw both local and international visitors looking for a combination of natural beauty and

great cuisine.

 Build positive relationships with the local community.

 Create job opportunities.

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College of International Hospitality Management
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F. Business Philosophy of Owner and Company

Mission

Woodland Bites is dedicated to providing their customers with high-quality, cost-effective,

and flavorful meals. It is thus committed to acquiring premium products from local farmers and

combining Filipino and French flavors that appeal to the consumers' hearts and palates. The culinary

innovations will delight customers' taste buds as they are based on these rich traditions.

Vision

Woodland Bites aspires to deliver unique dining experiences that captivate its

customers' hearts and taste buds, leaving them with lasting impression. It aims to create

priceless moments with friends and families. As a result, it is a culinary industry player with an eye

for excellence, ensuring that each meal is enjoyable and distinctive.

Values

Woodland Bites restaurant is open to new ideas and is utilizing new technological

advancements. The company also focus on being environmentally sustainable to lower the impact on

the nature. Also, it maintains, transparency, accountability, and fairness at all times. To create trust

and to have a supportive environment. The company's commitment to continuous improvement, is to

ensure customers are given the best results every time.

IV. The Concept

A. Background

The concept behind our tree-house-themed restaurant was born out of a keen observation of

Tagaytay's Picnic Grove. Typically, eateries in the area are located outside the grove, offering

commonplace fare such as coffee, generic bread, and hotdog stalls. Recognizing this gap, we

envisioned creating a distinctive and intriguing dining experience within the grove itself. Our
 University of Perpetual Help System Laguna – JONELTA
College of International Hospitality Management
in4
establishment stands as the only tree-house-themed restaurant, adding a unique and captivating

dimension to the culinary scene in Tagaytay.

B. External Name

Woodland Bites takes its name from a carefully crafted concept that represents both essence

and dedication. The "Woodland" feature is inspired by the majestic balete tree, which is noted for its

persistent presence across ages. Mirroring this durability, it represents the team's strong, long-term

commitment to the culinary venture.

The selection of "Bites" captures the essence of the restaurant, encompassing the broad and

wonderful array of cuisine available. This name not only accurately describes the culinary options,

but it also adds a playful element, allowing customers to relish every delectable bite that the

restaurant proudly serves.

C. Logo (Explanation of Design, Words, and Colors)

Cream color is thought to represent a smooth and delicate hue that is frequently associated

with luxury, elegance, and refinement.

D. Preliminary Design Information

1. Descriptive of the Project Facility according to applicable Philippine Law

Business Registration Legally establish the restaurant as a

government-recognized business for tax and

regulatory purposes.

DOT Accreditation Makes sure that such standards are met by the

restaurant as stipulated by the Department of

Tourism towards enhancing quality and security

in the tourism industry.

Local Government Permit Obtain licenses from the local government

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College of International Hospitality Management
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guarantees that the regulations regulating the

area, which permit the restaurant to open its

doors within its defined geographical boundary,

are followed.

Electrical The restaurant's electrical systems comply with

safety standards and regulations in order to

avoid electrical dangers and ensure the safety of

customers and workers.

Environmental Assures that the restaurant follows

environmental standards including waste

management, pollution control, and

conservation.

Accessibility The restaurant is accessible to all people,

including those with disabilities, in accordance

with applicable accessibility standards and

laws.

Fire Safety Ensure that fire safety rules are followed so that

suitable fire prevention and suppression

methods are in place to protect the lives of

customers, employees, and property in the event

of a fire emergency.

Food Safety Standard Compliance with food safety regulations

ensures that food in the restaurant is handled,

prepared, and served in a safe and sanitary

manner, preventing foodborne diseases and

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College of International Hospitality Management
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maintaining customer health.

Security Measures Application of security measures like

surveillance systems, security personnel, access

controls will ensure that customers, employees

and property within the restaurant are safe from

harm.

Building Codes Guarantees that the structural design of a

restaurant meets safety as well as structural

integrity requirements set by national or local

building codes

Mechanical Verifies that ventilation, air conditioning and

heating systems including other mechanical

facilities within the restaurant meet safety and

performance standards so as to create a

comfortable and secure environment for

customers and staffs.

Structural Law Make sures that the restaurant is built to endure

different environmental challenges.

Health Sanitation The restaurant maintains cleanliness and

hygiene standards in food preparation, storage,

and serving facilities to prevent contamination

and protect public health.

2. Descriptive of the Project Facility according to applicable to its attributes

Dining Dedicated area for eating and drinking.

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College of International Hospitality Management
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Powder Room Sanitary facilities for personal hygiene.

Reception Area Welcoming area for visitors and guests.

Kitchen Space for food preparation and cooking.

Counters Elevated surfaces used for transactions or

services.

Roof Deck Outdoor space with magnificent views.

Pantry Storage area for non-perishable products,

goods, dishware, and supplies.

Café Area Designated area for pastries and do-it-yourself

beverage.

Emergency Exit Safe channel that allows for quick evacuation in

an emergency.

3. Description of project facility according to its objectives.

Woodland Bites restaurant is open to new ideas and is utilizing new technological

advancements. The company also focus on being environmentally sustainable to lower the impact on

our nature. The also company maintains, transparency, accountability, and fairness at all times. To

create trust and to have a supportive environment. The company's commitment to continuous

improvement, is to ensure customers are given the best results every time.

V. Key Success Factors (5 M’s)

A. Market

Family and Friends

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It's evident that Tagaytay is a go-to destination for families and groups of friends seeking to

bond and spend quality time together. Considering this, there might be opportunities for

collaborative ventures that cater specifically to these groups

Tourists

Tagaytay is a popular tourist destination due to its pleasant climate. The serene setting and

picturesque sights make it a great destination for people looking for a relaxed vacation.

Cyclist and Riders

Tagaytay is an ideal stopover for cyclists and riders traveling between Batangas, Laguna, and

Cavite. Its strategic location and scenic surroundings make it a popular stopping spot during their

journey.

Woodland Bites targets family and friends, tourists, cyclists, and riders. The market is

deemed sizable with moderate competition as there are no similar restaurants in the vicinity offering

the same menu. Identification of the target market relies on demographic analysis and local tourism

data, with communication through digital marketing, social media, local advertising, and word-of-

mouth referrals. The food product is expected to meet customer wants and needs due to its unique

menu and picturesque location. A quality assurance plan ensures superior service and product quality

to encourage repeat visits, while internal marketing strategies aim to upsell additional services or

products to enhance the customer experience.

B. Menu, Product, or Services

The menu includes Filipino classics such as Kare-Kare, Sinigang, Pancit, Puchero, Paella,

Bicol Express, La Paz Batchoy, Bulalo, Adobo, and Chicken Inasal. For those embracing plant-based

choices, we offer Vegan Curry, Vegan Spring Roll, Tofu Mushroom Sisig, Vegan Mushroom

Adobo, Oyster Mushroom Tocino, Mix Vegetable Okoy, and Vegetable Afritada. Treat yourself to
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College of International Hospitality Management
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French delicacies like Custard Cream Puff, Strawberry Croissant, Crepe, Pain au Chocolat, Cream

Puffs, and Cinnamon Roll. However, the experience does not end there; personalize the meal further

by creating a custom beverage, such as a cup of freshly brewed coffee. Once you've made your

choices, feel free to either enjoy the ambiance with the dine-in service or opt for the convenience of

take-out. The choice is all yours.

Woodland Bites restaurant in Tagaytay requires an estimated total area ranging from 150

square meters could be considered reasonable, with each floor potentially ranging from 1.61459 x

103 square feet, featuring a service area designed for optimal patron comfort and themed ambiance

reflecting nature and relaxation. Cooking equipment should be selected to meet menu demands, with

standard appliances like stoves, ovens, grills, and fryers, while the dishwashing operation needs to

efficiently handle daily volume. Adequate storage areas are essential for dry goods, refrigerated, and

frozen items, with organizational systems for inventory management. Staffing requirements will vary

but may include chefs, cooks, servers, dishwashers, and managerial roles. Initial investment

considerations encompass location costs, renovations, equipment purchases, permits, and marketing,

ranging from tens to hundreds of thousands of pesos or even a million.

C. Management

The type of ownership is a corporation, as the establishment is founded by a group of six

friends who decided to venture into the restaurant business. The name of the establishment is

Woodland Bites Restaurant, with the primary purpose of catering and providing services such as

allowing customers to dine in the restaurant and the unique experience of crafting their own

beverage. The secondary purpose is to offer customers the opportunity to enjoy the stunning view of

Taal Volcano from the rooftop.

Woodland Bites Restaurant m will be operated by an experienced manager with strong

leadership, managerial skills and foodservice industry experience. They will oversee a team of
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College of International Hospitality Management
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assistant managers or supervisors to cover the long hours required. The employees’ pay will be

competitive and may include incentives for excellent sales and profit results. Operational policies

will be set by the owners and communicated clearly to the management staff through regular

meetings and written guidelines to ensure consistency and adherence to standards.

D. Method of Execution

Dine-in

Customers order from the menu, and table service delivers their choices to the preferred

eating area.

Payment

Clients settle bills using cash, cards, or digital options, ensuring a smooth and satisfying

dining experience.

Preparation in the Kitchen

Culinary personnel handle dishwashing and cooking with a focus on time, coordination, and

hygiene

Preparation of the Table and Food

Involves organizing cutlery, napkins, and condiments to create a comfortable dining space.

Reservation

Efficient planning and seating management are facilitated through a reservation system.

Take home or Take-out

Consumers order ready-to-go meals for takeout or delivery.

Wait Staff Services

Vital for exceptional customer service and creating a positive dining environment.
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College of International Hospitality Management
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Walk-in

Customers arrive without prior reservations, and the restaurant accommodates them on a

first-come, first-served basis.

In Woodland Bites Restaurant, the production approach will be both from scratch and

partially prepared, depending on the food that is going to be served. Control systems will include

production management systems for menu planning, recipes, inventory management, and costing;

sales management systems for cash control; and service systems for managing reservations.

Personnel management will encompass labor staffing and scheduling, timekeeping, payroll, and

other related functions to ensure efficient operation of the restaurant.

E. Money

The initial funding for Woodland Bites Restaurant is covered by investments of the

corporation, which covers early expenses such as lot purchase, building, equipment, and ingredients.

Food and beverage sales generate the majority of the establishment's revenue. The return on

investment is projected within four years.

Investor Investment

Casacop 10%

Claustro 27%

Dioquino 5%

Jubilo 20%

Miguel 15%

Navarro 23%

For Woodland Bites restaurant in Tagaytay, successful capitalization would include funds for

planning costs, building construction or renovation, fixed equipment, china, glassware, utensils,

furniture, fixtures, décor, and start-up and operating costs. This involves estimating the necessary
 University of Perpetual Help System Laguna – JONELTA
College of International Hospitality Management
in4
investment and identifying potential sources of funding. Once the design is complete and actual costs

are known, securing commitments from investors would be the next step in securing the required

capital for the project.