FEASIBILITY ANALYSIS:

Idea/Product/Service

Submitted by:
Majan, Melani Paulyn V.
Cabotaje, Reynalyn O.
Sarmiento, Jesarie
Cabico, Michelle

Submitted to:
Mr. Anfernee Adamme Mamaed
Entrep Instructor
 I. EXECUTIVE SUMMARY

A private full-service events and catering business is an independently owned and operated
business. Private caterers are often hired for business and personal anniversaries. birthday parties,
wedding receptions, business holiday events, bars, and many other events. It is a sole proprietorship
business that is named after the head of the family or owner of the business. All the financial resources
are coming from the owner. The minimum capital that the owner invests is exactly P600,000 up to
P1,000,000 for a particular factor in the business. This business primarily focuses on social media and
website creation for video marketing to demonstrate what our company can do thoroughly. Since most
private full-service event and catering businesses are more often on-call or private message booking
than walk-in due to their location, we are prioritizing Internet marketing and social platform marketing.

The tools we used in conducting this feasibility study were competitive analyses. Competitive
analysis is researching competitors to understand their strengths and weaknesses better, then comparing
the research to our own business to improve the operations. The idea is based on the price, service,
menu, and strategy to handle customers, both internal and external, provided by Cabotaje’s Events &
Catering Services and how they are prioritizing their food and design. We have come up with three (3)
service packages and three (3) menu packages offering a minimum reservation of 50 pax, 100 pax, and
150 pax.

II. TECHHNOLOGICAL CONSIDERATION

An events and catering business are a full-service company, wherein the technological consideration
of this business is divided into the following keys that help narrow down the critical resources that the
entrepreneur needs.

A. PAXS (Guest/Patron) Size

An events and catering business should be able to accommodate the number of guests
that will be at the event. The size of the catering company should match the size of your
event. The buffet table supplies and equipment, dinner table supplies and equipment,
consumable supplies, and event design supplies should be able to accommodate a variable
number of pax.
 As the business is being established, a certain number of supplies and equipment
needed in the business will be issued at a minimum of 75 pax to a maximum of 200 pax. The
entrepreneur should prepare at least P250,000 up to P500,000 as a start-up business and
depend on a specific factor.

B. Events Location

It is also a good idea to consider the location of the event. As an events and catering
business, it should familiarize itself with specific event areas to execute an excellent
operational service. As well as travel time, to be less likely to experience delays due to a long
journey.

C. Clients Budget

Understanding how direct competitors and clients are positioned is key to identifying
the gaps that the business can fill by analyzing the client's budget and the pricing of our
business competitors to find more opportunities for products or services that it can offer to
the clients. It is essential why competition exists by setting up the menu to offer a unique
mix of options that will be able to reach a different type of consumer.

D. Venue and staff limitations

The venue had a limitation when accommodating a certain number of guests; as an

entrepreneur and owner, it must know the background of every known venue and estimate
how it will compensate a certain number of guests. On the other hand, the entrepreneur
must know the number of human resources needed to operate at a particular event.
 III. EXISTING MARKETPLACE

The competitors and potential customers of the business idea of a private full-service catering
business. A group of potential customers in the marketplace we aim to serve are individuals,
organizations, and businesses that use catering companies for special events and occasions, such as
birthdays, weddings, charity galas, and business conferences, by creating a product or service that
delivers specific benefits that these customers want. On the other hand, the direct competitor of our
private catering service business idea is another private events and catering business that offers a wide
variety of services: Cabotaje’s Events § Catering Services is a known private full-service event and
catering business in Lupao, Nueva Ecija.

Cabotaje’s Catering Services offers a wide variety of services, including: food to go/paluto, full
balloon arrangement, character styro backdrop, photo and video coverage/photo booth, emcee with
coordinators, host/clown, magician/puppet, cakes, and food carts. The menu offering can vary based on
packages or the client's demand. On the other hand, Cabotaje’s Events & Catering Services offers the
same service. However, according to the owner of the business, they are prioritizing their food and
design. Those services can be varied based on the client's demand for their event and menu offerings.

IV. MARKETING STRATEGY

Our company proposes a marketing strategy that can help boost our business in a unique and
concurrent way with our current trends. This is an overall game plan for reaching prospective consumers
and turning them into customers of their products or services. It contains the company's value
proposition, essential brand messaging, data on target customer demographics, and other high-level
elements. This business primarily focuses on social media and website creation for video marketing,
which the company can do thoroughly. Since most of the private full-service event and catering business
is more often on-call or private message booking than a walk-in due to its location, we are prioritizing
Internet marketing and social platform marketing.
Required Staffing

The staff required for Events and catering services varies with each job: caterers" responsibilities
vary according to the size of the company or their customers' needs, and level of formality and degree of
complexity. Although the number of employees needed for an event may fluctuate, most catered events
& venues require a specific number of employees. Empowered employees are more likely to be
influential, confident individuals committed to meaningful goals and demonstrate initiative and creativity
to achieve them. They typically have the freedom to generate novel ideas and the confidence that these
ideas will be valued. The Total budget for the required staffing is a Total of P110.000 plus the business's
external expenses for other privileges and beneficiaries for their empowerment to the business. These
are the breakdown down of the budget for the required staffing will represent on the following:

Required Staff Budget:

Events Manager 4k (per operational)

Sales & marketing manager-4k (per operational)

Sales Executive, Marker Analysis, Business Development Executive-2k (per operational) Events
Supervisor/Planner-2k (per operational) Lead waiter-1,200 (per operational)

Waiter-8h (per operational)

Lead Florist-1.100 (per operational) Florist-8h (per operational)

Purchasing staff-1k (per operational)

Head chef-3k (per operational)

Executive chef 2k (per operational) Sous chef-1k (per operational)

Kitchen Assistant-1500 (per operational)

Admin/Finance Manager-3k (per operational) Accountant 2k (per operational)

Maintenance executive 2k (per operational) HR-2k (per operational)

Recruiter 1k (per operational) Payroll executive-2k (per operational)