Inasal Avenue Proposal

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Dau, Mabalacat City, Pampanga
FEASIBILITY STUDY
In partial fulfillment of the requirements in

HOSPITALITY MANAGEMENT AND TECHNOLOGY
Submitted By:
Alferez, Angela Marie
Fajardo, Princess Jophel
Garcia, Rica May
Lazaro, Jhuzare Mae
Maglalang, Jennifer Mae
Oledan, Eunice
Submitted To:
ROSS CARVEL RAMIREZ
APRIL 2024
FEASIBILITY STUDY PORTFOLIO

CHAPTER 1
INTRODUCTION
A. RESEARCH ABOUT INDUSTRY

The food industry is a huge network of many industries that manufacture, process,
distribute, and consume food products all over the world. The food industry is a huge
collection of industries that produce, process, distribute, and consume food products around
the world. This is a complex and wide-ranging business with a significant impact on the
world economy and nearly every aspect of human life. The food industry includes activities
and businesses such as agriculture, farming, food manufacturing, retailing, and hospitality.
Filipinos love chicken Inasal a classic dish that is recognized for its juicy, savory
grilled chicken. Inasal, a dish from the Philippines' Visayas area that originated in Bacolod
City, is known for its unique marinade and grilling method. It is typically cooked over hot
coals, which gives the meat an appearance that is smoky and roasted but maintains an
interior that is moist and tender. This is typically served with steamed rice with a dipping
sauce consisting of vinegar, soy sauce, and chili peppers. This dish is now a mainstay of
Filipino cooking and is served in restaurants, street food stands, and family get-togethers all
over the nation. Its worldwide awareness and appreciation have been further enhanced by
the creation of specialty restaurants like Mang Inasal, which is a direct result of its success.
Chicken Inasal, which reflects the rich culinary tradition of the Philippines, continues to
attract locals and tourists both with its flavorful taste and delicious appeal.
B. PROVIDE BUSINESS BASIC INFORMATION

Inasal came from the Hiligaynon term 'asal,' meaning "chargrilled" or "Roasted meat"
that originated in the City of Bacolod, Philippines, and became the signature dish of the entire
Visayas region. It employs various chicken cuts and its distinctive flavor and color is from a
marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and
atsuete oil and then grilled over hot coals. Other versions of the recipe also include Sprite or
7-up to add flavor and act as a tenderizer.

Banoy Velez from Oton, Iloilo who started Velez Inasal claimed to have introduced
Chicken Inasal in Bacolod City in 1946. However, the origin of Inasal's popularity can be
traced back to Bacolod's Cuadra Street (Chicken Alley) in the 1970s.
C. DESCRIBE TARGET MARKET

Target Market also known as serviceable obtainable market, is a group of customers
within a business's serviceable available market at which a business aims its marketing
efforts and resources.
Inasal Avenue is located at Skytech IT Park, McArthur Highway, Brgy. Camachiles,
Mabalacat City. Our target market is male and female. Anyone can be our customer that can
be such as employees, students, groups of family/colleagues, friends, and solo because of
Inasal Avenue's affordable prices and enjoyable food that we offer. We want to satisfy our
customer's needs and cravings by giving them great service and better food at affordable
prices.
D. DETAIL HOW THE BUSINESS WILL BE PROFITABLE

Every business has unique marketing strategies to make their business profitable.
Researchers believe that the Inasal Avenue business is one of the business trends nowadays.
We believe that Inasal Avenue Business will be profitable because of the following criteria
that we have. First, giving value to its customer experience it focuses on providing excellent
customer service to encourage repeat business and positive word-of-mouth
recommendations. Second, we choose a strategic location that is accessible to our target
customers. The advantage of having a best location is that being attractive to their customers
and it will lessen in promoting the business because it is already reachable and accessible.
The Researchers also believe that creating brand awareness through the help of social
media it will make easier for customers to remember and choose the business. It is also
important to set a competitive pricing that will attract the target customers and make a good

comparison with your competitors. Adding to this is to have quality ingredients with a
unique flavor and run a seasonal promotion by offering discounts or with combo meals to
increase average transaction value. Innovation is also a big part of every business like this. It
will help to keep the regular customers and attract a new set of customers.
E. DESCRIPTION OF THE BUSINESS

a. company name/logo
b. type of business culture

Customer-Centric: A customer-centric culture places a strong emphasis on
delivering excellent customer service and prioritizing the needs and satisfaction of patrons.
Employees are trained to be attentive, friendly, and responsive to customer feedback,
fostering long-term relationships and loyalty.

c. location
We decided to choose Skytech IT Park,
McArthur Highway, Brgy. Camachiles, Mabalacat City,
because aside from creating an attractive brand name
for the business, we also put extra effort into finding a
good location on Inasal Avenue with the possible
target market by observing and doing a survey. After
studying the two cities that have a great place to build
a business around Pampanga, we have decided to put up our business on Camachiles
Mabalacat City Pampanga. The said location is perfect for those target markets surrounding
the area. As we observed, a lot of people are call center agents who suit the food and taste of
our product and we know we can help them to satisfy their cravings.
d. company origin story
Way back in 2017, my friends and I decided to build a small business for our daily
needs as we are all still studying. We made a small store, and we sell chicken and pork
barbeque, or grill, in short. It didn't take long for our products to become famous because of
the taste of our grilled chicken. We made our stall a little bigger after a few months, and we
offered that you could eat in our stall, or dine in, as you call it, until the crowd was leading
on us. Years passed, and more people liked our grilled chicken because of its unique taste,
we made a name, and it's called Inasal Avenue. This is like the Mang Inasal, but our product
is more likely to have a unique, delicious, yummy taste. It has something for sure different
and it is tastier. We have different products on offer.
e. mission
To constantly serve a quality and affordable chicken barbeque to our customers.

f. products and services offered

Menu Drinks
• Chicken Inasal • Iced tea
• Pork Barbeque • Gulaman
• Chicken Pastil • Coke
• Sisig Tofu • Sprike
Dessert • Royal
• Banana Con Yelo • Mountain Dew
• Mais Con Yelo Pasta\Noodles
Appetizer • Palabok
• Adobong Kangkong • Lasagna
• Shanghai • Pancit
• Fried Tofu
Inasal Avenue is a fast-food restaurant that offers a heavy meal served with rice. We
offer a roast chicken, chicken pastil, pork barbeque, sisig tofu, palabok, and for dessert a
banana con yelo. We Inasal Avenue will provide a good and satisfactory service and a clean
environment.
g. target audience
Employees – who work hard and want to have affordable yet delicious food to eat.
Students – who want to have a decent meal or to reward themselves after a long and
exhausting school work.
Family – who wants to treat their family where they can have tasty but not expensive
food.
h. short-term objectives
Our company goal is to satisfy every customer, increase daily and monthly sales and
achieve effective business growth.

i. vision
To be one of the best chicken barbeque restaurants and most profitable restaurant in
the Philippines.

CHAPTER 2
Related Literature
a. Local
Research
According to Alampay and Garcia (2018), authenticity is a significant factor
influencing consumer preferences in the fast-food industry. Emphasizing the need for
restaurants to prioritize authenticity in their product offerings and marketing efforts. They
suggest that investing in authentic culinary experiences can lead to increased customer
satisfaction, loyalty, and long-term success in the competitive fast-food market.
In addition to their study, providing unique dining experiences in fast-food

restaurants as a means of enhancing customer value, driving satisfaction and loyalty, and
gaining a competitive edge in the market. The research offers valuable insights and practical
recommendations for restaurant operators seeking to differentiate their offerings and create
memorable experiences for their customers.
Company
The company said that they always dream of putting up a place where everyone could
hang out and enjoy good food. With a passion for cooking and a love for grilled dishes. The
original concept of the business company was one where the people could unwind with a
drink or two, but now it become a family restaurant.
According to the company, they aim to give everyone a pleasurable dining experience,
serving only the freshest food ranging from Filipino favorites - Sisig, Inihaw na Pusit, Crispy
PATA, Beef Kare-Kare to flavorful desserts. The company also strives to continue to evolve,
responding to the ever-growing needs of their customers. they also said, " We believe in
offering our customers the best value for their money. We also take pride in taking care of
our people _ one of our valuable assets" (GerrysGrill, 2004).

b. Foreign:
Research
According to the study of the James and Che BBQ House’s strategic management.
Strategic management is the process of scientifically analyzing, tracking, and assessing
present strategies to develop and implement new ones that are needed to meet the goals and
objectives of a business organization. The collected data from the business operation
manager exhibits the business’ status in terms of its performance in the industry it belongs
to, which will be a crucial foundation for the evaluation and formulation of strategies. The
food industry is one of the most well-known industries globally for having a broad market
and competitive businesses. Hence, it is vital to establish and/or uphold one’s business
competitiveness, to evaluate current strategies that are no longer effective, and to implement
new ways or solutions that would make the business keep up with its competitors in the
industry based on the study of its existing strategic management, as well as the business
environment (Agustin et al., 2023).
Company
The company said that they are a local, family-owned business, located in Belmont,
Michigan. They are a couple team, working together to share their love and creativity for
grilling/smoking and making homemade food. They began in their kitchen as a catering
company and after a few years, the demand became so great that they opened their take-out
location in August 2015.
According to the company, all of the meats are smoked on one of Keith’s custom-made
smokers. Since the very beginning, they have held firm with the belief that smoking/grilling
their meats old-school, pit-style, and using all wood was what gave their foods the very best
flavor. (thegrillingco, 2015).

CHAPTER 3
A. FORM OF BUSINESS
a. Advantages
• Unlimited Rice catches customer's hearts especially the Filipino because rice is our
staple food. In addition to this, the chicken oil sauce adds new flavor and a more
attractive taste to the customer. As a result of this it can will increase the sales of the
business.
• Inasal Avenue is along Mc Arthur Highway Skytech Bldg. front of Barangay
Camatchiles Signages. The location itself is very accessible with a lot of space in the
parking lot and have a good ambience.
• A little chance to have a shortage of target suppliers.
• In the case of the employee when there is effectiveness and efficiency in his/her job,
then the business will earn customer satisfaction and they will come back again to
eat. In this way, the business will gain more regular customers and have a long-term
relationship with customers and also the suppliers that the business has.
• For the newly hired employees, we conduct a training program for them to gain their
knowledge and skills and be fit for their work.
b. Disadvantages
• Inasal Avenue is unable to maximize the 24-hour services.
• Inasal Avenue's main product was chicken which has some limited food offers, so
possible customers may not be satisfied with the menu.
• Unprofessional employees may lead to failure when it comes to customer satisfaction.

B. ORGANIZARTIONAL CHART

a. Job requirements
General Manager/ - Minimum of 2 years related work experience
Head Chef - College Graduate
- 2 Valid ID
- Police Clearance
- Health Card
Manager – Minimum of 6 months of work experience as a manager.

➢ College Graduate
➢ 2 Valid ID
➢ Police Clearance
➢ Health Card
Crew/ Cashier/ Grill Chef – With or without work experience

➢ At least High School Graduate
➢ 2 Valid ID
➢ Health Card
Dishwasher- with or without work experience

➢ 2 Valid ID
➢ Health Card

b. Job Description
GENERAL MANAGER: is responsible for improving efficiency and increasing departmental
profits while managing the company’s overall operations. They oversee several elements of
a business, including hiring staff, operating budgets, and launching price promotions that
could attract more customers.
MANAGER: ensure that their assigned department, store, or district is well staffed and
provisioned, adheres to quality and service standards, increases revenue and market share,
and helps the business accomplish its goals. They hire and train employees, help develop and
implement business strategies, and perform a variety of other tasks to ensure the business
is thriving.
HEAD CHEF: is a senior chef who is responsible for managing a professional kitchen. Their
duties include creating menus, directing kitchen operations and the food preparation
process, and checking and approving dishes before they are served to customers.
CHEF ASSISTANT: An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and
assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area,
washing dishes and utensils, and ensuring that the Cook has everything required to run the
kitchen efficiently.
CHEF CREW: The chef crew or Kitchen staff may be asked to assist with food preparation,
cooking, cleaning, and sanitizing the workspace. Additionally, a kitchen staff member may
also spend time managing inventory, organizing previously prepared ingredients, and
dealing with customers.
CASHIER: is a retail professional who scans items to ensure prices and quantities are correct,
assists those who need help or advice on products, and handles returns and exchanges when
necessary.
CREW/WAITER: A Waiter / Waitress, or Server, is responsible for ensuring diners have a
positive experience at food establishments by exhibiting excellent customer service. Their
duties include greeting diners and taking their orders, communicating with members of the
kitchen about orders, and carrying meals or beverages to the correct tables.

DISHWASHER: Dishwashers work to take on some janitorial and supportive kitchen tasks,
such as bussing tables, washing dishes and appliances, emptying trash receptacles,
scrubbing floors, restocking items, and performing other tasks to ensure that the kitchen and
dining areas are clean and prepared for guests.
c. Schedule
Employee schedules will be posted one week in advance, so staff members can adjust
their plans as requested. Employees must give their manager three days' notice when there
is a need to adjust the schedule so that the manager can replace it.
GREEN – DAY OFF DARK YELLOW – 2PM-10PM
YELLOW – 8AM-4PM LIGHT BLUE – 10AM-6PM
RED – 9AM-5PM / 10AM-4PM TEAL – 3PM-10PM
GRAY – 11AM-7PM / 4PM-10PM PINK – 1PM-9PM
NAMES MON TUES WED THURS FRI SAT SUN

Manager 8 am – DAY OFF 8 am – 8 am – 8 am – 8 am – 8 am –
5 pm 5 pm 5pm 5pm 5 pm 5 pm
Head Chef 8 am – 8 am – DAY 8 am – 8 am – 8 am – 8 am –
5 pm 5 pm OFF 5 pm 5 pm 5 pm 5 pm
Assistant DAY 8am – 8am – 8am – 8am 8am – 8am –
Chef 1 OFF 4pm 4pm 4pm –
Assistant 2 pm – DAY OFF 2 pm – 2 pm – 2 pm – 2 pm – 2 pm –
Chef 2 10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Crew Chef 1 8am – 8am – 8am – 8am – 8am– 8am – 8am –
4pm 4pm 4pm 4pm 4pm 4pm 4pm

Crew Chef 2 8am – 8am – 8am – 8am– 8am – 8am –

4pm 4pm 4pm 4pm 4pm 4pm
Crew Chef 3 DAY OFF 2 pm – 2 pm – 2 pm – 2 pm – 2 pm – 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Crew Chef 4 2 pm – 2 pm – 2 pm – 2 pm – DAY OFF 2 pm – 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Crew Chef 5 2 pm – DAY OFF 2 pm – 2 pm – 2 pm – 2 pm – 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Cashier 1 8 am – 8 am – DAY OFF 8 am – 8 am – 8 am – 8 am –
4 pm 4 pm 4 pm 4 pm 4 pm 4 pm
Cashier 2 2pm – 2pm – 2pm – DAY OFF 2pm – 2pm – 2pm –
10pm 10pm 10pm 10pm 10pm 10pm
Waiter 1 DAY OFF 8 am – 8 am – 8 am – 8 am – 8 am – 8 am –
Waiter 2 8 am – DAY OFF 8 am – 8 am – 8 am – 8 am – 8 am –
Waiter 3 8 am – 8 am – DAY OFF 8 am – 8 am – 8 am – 8 am –
Waiter 4 2 pm – 2 pm – 2 pm – DAY OFF 2 pm – 2 pm – 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Waiter 5 2 pm – 2 pm – 2 pm – 2 pm – DAY OFF 2 pm – 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
Waiter 6 2 pm – 2 pm – 2 pm – 2 pm – 2 pm – DAY OFF 2 pm –
10 pm 10 pm 10 pm 10 pm 10 pm 10 pm

Dish- 10 am – 1 pm – DAY OFF 10 am – 10 am – 10 am – 10 am –
washer 1 4 pm 9 pm 4 pm 4 pm 4 pm 4 pm
Dish- 4 pm – DAY 1 pm – 4 pm – 4 pm – 4 pm – 4 pm –
washer 2 10 pm OFF 9 pm 10 pm 10 pm 10 pm 10 pm
C. WORKFLOW
a. Pre-shift
Before the operation starts the opening team will prepare the ingredients and equipment,
do the mise en place, check the inventory, and clean/wipe the counter, the tables, chairs,
windows, and the floor. And then the operation will start.
b. Operation Hours
Before opening, team members are gathered together to align on the goals and address any
challenges or issues. After that, everyone will be given an assigned task. Monitoring is also in
place from time to time to ensure that operation will be seamless.
c. Post-shift
After the operation, the closing team will thoroughly clean the whole facility and tally the
inventory. In the kitchen, all the equipment should be washed, sanitized then stored
properly. Condiments should be replenished. Chicken and pork should be marinated and
refrigerated. Floors, counters, tables, and chairs are also cleaned and sanitized.

D. UNIFORMS

CHAPTER 4
A. Demand Analysis
B. Products
CHICKEN INASAL – A Filipino BBQ chicken flavored with soy sauce,

ketchup, brown sugar, calamansi, salt, pepper, Knorr seasoning, and
sprite.
PORK BBQ - Marinated in a mixture of soy sauce, ketchup, brown

sugar, calamansi, salt, pepper, Knorr seasoning and sprite.
CHICKEN PASTIL - Cooked with onion, soy sauce, vinegar, and

wrapped in banana leaf.
SISIG TOFU - Filipino crispy tofu sisig cooked with an aromantic

blend of onions, garlic, oyster sauce, mayonnaise, soy sauce, and
green chili.
PORK SHANGHAI-Fried Spring roll is made ground pork, pepper,

salt, carrots, celery, and calamansi.

ADOBONG KANGKONG - Adobong kangkong cooked with soy sauce,

onion, garlic, salt, pepper, Knorr seasoning.
FRIED TOFU - Is coated with flour seasoned with salt, pepper, garlic
powder, and onion powder.
PALABOK- is a type of Filipino dish that makes use of cornstarch

sticks, which is also known as palabok noodles. It has an orange
sauce composed of minced pork and annatto water.
LASAGNA – is a wide, flat sheet of pasta. Lasagna can refer to either

that type of noodles or to the typical lasagna dish which is a dish
made with several layers of lasagna sheets with sauce and other
ingredients, such as meats and cheese, in between the lasagna
noodles.
PANCIT BIHON – Is a stir-fried noodles with chicken and vegetables such as, Baguio
beans, celery, carrots, onions, garlic, and cabbage. And it was seasoned with soy
sauce, salt, pepper and calamansi.
BANANA CON YELO – is a simple dessert that like have during

summer time. It is simply “minatamis na saging” (banana with
caramel sauce) topped with shaved ice and milk. It is quick and easy
to make saging con yelo.
MAIS CON YELO – Is made with sweet corn, ice and sweetened condensed milk
topped with corn flakes.

C. Prices
D. Place
E. People
Organizational Chart – the behind the back of success of the business.
GENERAL MANAGER: is responsible for improving efficiency and increasing departmental
profits while managing the company’s overall operations. They oversee several elements of

a business, including hiring staff, operating budgets, and launching price promotions that
could attract more customers.
MANAGER: ensure that their assigned department, store, or district is well staffed and
provisioned, adheres to quality and service standards, increases revenue and market share,
and helps the business accomplish its goals. They hire and train employees, help develop and
implement business strategies, and perform a variety of other tasks to ensure the business
is thriving.
HEAD CHEF: is a senior chef who is responsible for managing a professional kitchen. Their
duties include creating menus, directing kitchen operations and the food preparation
process, and checking and approving dishes before they are served to customers.
CHEF ASSISTANT: An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and
assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area,
washing dishes and utensils, and ensuring that the Cook has everything required to run the
kitchen efficiently.
CHEF CREW: The chef crew or Kitchen staff may be asked to assist with food preparation,
cooking, cleaning, and sanitizing the workspace. Additionally, a kitchen staff member may
also spend time managing inventory, organizing previously prepared ingredients, and
dealing with customers.
CASHIER: is a retail professional who scans items to ensure prices and quantities are correct,
assists those who need help or advice on products, and handles returns and exchanges when
necessary
CREW/WAITER: A Waiter / Waitress, or Server, is responsible for ensuring diners have a
positive experience at food establishments by exhibiting excellent customer service. Their
duties include greeting diners and taking their orders, communicating with members of the
kitchen about orders, and carrying meals or beverages to the correct tables.
DISHWASHER: Dishwashers work to take on some janitorial and supportive kitchen tasks,
such as bussing tables, washing dishes and appliances, emptying trash receptacles,

scrubbing floors, restocking items, and performing other tasks to ensure that the kitchen and
dining areas are clean and prepared for guests.
Costumer – is the bread and butter of the business without them the business will
definitely can’t work. Because it has a huge impact for the business. A business that has a
costumer means it’s feasible and needed it in the market. It’s a vice versa for the business
and costumer, the business provides what we need and wants and costumer pay their bills
to continually flow the business. Our target costumer is:
• Students – who dedicated to study well and be educated to help them we have
a decent meal that may fulfill themselves after a long and exhausting schooling.
• Employees – who hard work and dedicated to their work that we provide a
affordable yet delicious food to eat.
• Family – who wants to treat their family for occasion and non-occasional
matter, aside on the food that offer we have also a pleasant and good ambiance
with allot of free parking lots.
• Residential - the people who near the business location. There are the one of
our target markets because there's a lot of people lives in apartment, houses
and communities.
Suppliers – one of the prior important people because they are providing of needs
for the operation it maybe perishable or non-perishable good but it’s important. There are
the one who also help the business to lessen the hassle and risk on goods especially food is
the top sensitive in this matter, we have to meet a right temperature to sustain the quality of
the ingredients. Our top suppliers are;
a. Magnolia
b. Pepsi – cola products Philippine incorporation
c. Pampang Angeles Public Market
Government – the one who support the business without their approval business
may not exist. Before we operate and open the business, we need their permission to put up
the business. It has a terms and condition and rules and regulation that we need to follow
under Republic Act of the Philippines.
F. Positioning
Filipinos like chicken Inasal’an ancient dish, famous for its flavorful, juicy grilled
chicken. The delicacy known as Inasal originally came in Bacolod City, and represents
a specialty of the Visayas region of the Philippines and is grilled through a unique
marination.

Tagline:
The way to people’s heart is through their stomach.
G. Promotion
a. Flyers b. Advertise via Facebook page
c. Tarpuline d. Poster
e. Advertise via Instagram account

H. Packaging
I. Swot Analysis
Strengths
➢ Affordable price
➢ Accessible location
➢ Offers Unlimited rice
➢ Accommodating staffs
➢ Provide parking space/lot
➢ Good ambiance
Weaknesses
➢ Unable to maximize 24-hour service
➢ Slow producing new products
Opportunity
➢ Easy to access the location
➢ Unique product offer among nearest competitors
Threats
➢ Limited menu offers
➢ Other business competitors
➢ Lack of innovative products
J. Competitors

a. Orlando’s Grill ( Inasalan/Silog )
Brgy. Camachiles, Mabalacat City
b. Manong Ihaw (Barbeque)
c. Miguelito’s Unlimited Samgy
Corner Doña Anastacia Subd. Brgy. Camachiles, Mabalacat City
d. Siowings (Unlimited Wings)
CV Makyato Arcade Inc. Building, Camachiles,

Mabalacat City
e. Romantic Baboy ( Samgy )

Skytech, Mc Arthur Highway, Mabalacat City
f. Benoc’s ( Samgy )
508 McArthur Highway, Brgy. Camachiles, Mabalacat City
g. Chicken Star (Roasted/Fried Chicken)

Chapter 5
Technical Aspect
a. Vicinity map

b. Flow plan

c. Exterior design


d. Internal design






e. Equipment/Machineries, Suppliers/Fixed Assets/Consumable

EQUIPMENT
ITEM PICTURE FUNCTION QUANTI SUPPLIER TOTAL
TY AMOUN
T
Frying - used for frying, 5 Eco Prima 6,000
Pan searing, and home and
browning foods. commercia
l supply
Skewer - Skewers are long, 100 MK kitchen 6,000

barbeque sharpened rods Equipment
(usually made of and
steel or bamboo) that Supplies
can be used to hold
pieces of food
together.
Spoon - used for eating, 100 MK kitchen 3,000

serving, and cooking Equipment
foods. and
Supplies
Fork - used for cooking, 100 MK kitchen 3,000
serving, and eating Equipment
food. and
Supplies
Soup - A soup bowl is a 100 IKEA 2,240
Bowl bowl, usually wider
and shallower than a
cereal bowl, in which
soup is served.

Tongs - Tongs are a type of 5 MK kitchen 750

kitchen utensil that Equipment
help users grab onto and
foods to lift, flip, toss, Supplies
or serve them
without hand
contact.
Chef Knife - A chef's knife is used 5 MK kitchen 6,000
for anything from Equipment
chopping to cutting. and
Common uses for a Supplies
chef's knife include
cutting meat, dicing
vegetables, slicing
herbs.
Paring - A paring knife is 5 MK kitchen 1,500
Knife basically a mini chef's Equipment
knife with a small and
blade that offers Supplies
greater versatility
and precision.
Cutting - A cutting board is a 5 IKEA 2,950
Board solid, flat board used
during food
preparation or
service.
Noodle - noodle strainer is 5 IKEA 1,750

Strainer made for boiling or
reheating a portion of
noodles and then
easily removing them
from the pot.

GRILLTID - A container for all 10 IKEA 325

ER types of sauces and
Squeeze seasonings like
bottle marinades, mustard,
ketchup and oil.
Sauce cup - They are suitable 100 IKEA 1,400

for storing vinegar,
dipping sauce, chili,
mustard and other
condiments.
Food Tray - used to carry food 40 IKEA 2,800
to serve meals to
guests.
Drinking - Drinking glasses 100 MK kitchen 4,500

Glass uses for serving Equipment
water, juice or sodas. and
Supplies

Plate - A plate is a broad, 100 IKEA 4,200

mainly flat vessel on
which food can be
served.
Spatula - Spatula is a hand- 5 MK kitchen 650
held tool that is used Equipment
for lifting, flipping, or and
spreading. Supplies
Casserole used for cooking a 2 JDP888 1,800

variety of dishes in Restaurant
the oven; it is also a Supply
category of foods Trading
cooked in such a
vessel.
Food - A food storage 5 IKEA 2,000
Storage container is used to
Container hold food at room
temperature, and is
to safely store and
preserve perishable
or non-perishable
food items.
Pots - Pots are used for 3 JDP888 3,500
simmering or boiling Restaurant
liquids that Supply
completely cover Trading
ingredients to cook
from all sides.
Measurin - used to help 5 IKEA 1,750
g Cup and estimate the volume
Spoon se of liquid, solid, and
semisolid foods.
t

Salt and - condiment 2 MK kitchen 500

Pepper dispensers used in Equipment
Shaker European cuisine and
that are designed to Supplies
allow diners to
distribute grains of
edible salt and
ground peppercorns.
Kitchen - A wall-mounted 4 MK kitchen 15,600
Wall Shelf kitchen shelf is a Equipment
great way to keep and
cookbooks, cooking Supplies
utensils and
decorative trinkets
organized and within
reach.
Double - Two sinks allow 2 MK kitchen 2,616
sink you to wash dishes Equipment
in one while and
prepping food or Supplies
soaking items in the
other.
Weighing - weighing scales are 2 SM 1,000

Scale used to measure the Hypermark
weight of goods, such et
as bulk items and
raw materials. They
can also be used to
monitor product
inventory or
production levels.

Mixing - Mixing bowls are 10 JDP888 400

Bowl used for storage, Restaurant
working doughs, Supply
mixing dry Trading
ingredients, mixing
salads, organizing,
and more.
Stock/ - A stock pot is 2 JDP888 4,600
Soup Pot commonly used for Restaurant
creating or preparing Supply
soup stock or a sauce Trading
base.
Thermom - to prevent 2 JDP888 800
eter undercooking, verify Restaurant
that food has Supply
reached a safe Trading
minimum internal
temperature, and
consequently,
prevent foodborne
illness.
Kitchen - Preparations for 2 S&R 14,750
Working various dishes take
Table place on a work
table. For example,
think of cutting
various ingredients.
To perform these
actions, people need
the space and that is
exactly what a
workbench can help
with.

Hairnet - Hairnets to keep 30 Hypermark 1,050

hair from contacting et
exposed food, clean
and sanitized
equipment, utensils
and linens, or
unwrapped single-
service articles.
Apron - An apron is 30 Hypermark 1,500
something you wear et
over your clothes to
protect them from
the mess you make
while you're cooking.
Some aprons tie
around your waist,
while others cover
your entire torso.
Heat - designed for 10 Hypermark 2,500
Resistant protection from high et
Gloves temperatures found
in laboratories.
Dessert -A dessert spoon is a 100 MK kitchen 2,000

Spoon spoon designed Equipment
specifically for eating and
dessert and Supplies
sometimes used for
soup or cereals.

Kitchen - It prevents the 2 Builders 16,000

Ventilatio build-up of heat and
n Unit humidity, creating a
more comfortable
environment to cook
in.
Spatula Use to brush on food 5 Shopee 95
brush product. (Shopee
Choice
Global)
Kitchen Use to cut food 2 Jumbo 120

Scissors including breads, jenra
herbs, fruits, and
vegetables.
Kitchen To help you reach 3 Jumbo 150

Lighter into tight spaces and jenra
hard-to-reach areas.
Ideal for lighting
grills, stoves, or
other cooking
equipment that is
difficult to reach.

Map Used to mop clean 2 ACE 1,998

the dirty and wet Hardware
floor.
Broom Used to clean the 2 ACE 1,278

and dust and dirt at the Hardware
dustpan floor.
Scissor - used for cutting 1 National 85

various thin Bookstore
materials, such as
paper, cardboard,
metal foil, cloth,
rope, and wire.
Stapler - used for joining 2 National 756
papers together. The Bookstore
fastener, called a
staple, is a 2-pronged
shape that's usually
made of metal.

MACHINERIES
TY AMOUN
T
Ice - ice crushing 2 Puregold 1,500
Crusher machine uses strong
crushing
mechanisms to
quickly and
effectively break
down ice.
Refrigerat - The fundamental 1 Savers Mall 75,000
or reason for having a
refrigerator is to
keep food cold. Cold
temperatures help
food stay fresh
longer.
Chest - The freezer chest is 1 Savers Mall 10,600
Type intended for use in
Freezer household, for
freezing fresh food
and long-term
storage of frozen
food (up to one year,
depending on the
type of food).
Temperature in the
appliance interior is -
18 °C or lower.

Rice - A rice cooker or 2 MK kitchen 7,798

Cooker rice steamer is an Equipment
automated kitchen and
appliance designed Supplies
to boil or steam rice.
Meat -Meat processing 2 Hypermark 2,598
Processor plants, sometimes et
called
slaughterhouses, are
involved in
slaughtering and
processing animals
into meat for
consumption.
Dish - use to sanities 1 MK kitchen 10,599
Sterilizer dishes after washing Equipment
to double clean and and
prevent bacteria to Supplies
spread.
Spoon - This product can 1 MK kitchen 5,000

and Fork keep the utensils Equipment
Sterilizer clean and sterilized. and
Supplies
Menu This serve as the 1 shoppe 1,809

Board menu posted at the (Nine Cow)
back of the counter,
so that the
costumers can see
and choose their
order.

CCTV - Closed circuit 6 Digital 14,400

television (CCTV) CCTV
records images of
people. Help
Improve Overall
Safety and Protect
Against Anti-Social
Behaviors.
Aircon - provides cold air, 2 SM home 150,390
enclosed space by Appliance
actually removing
heat and humidity
from the indoor air.

Ice ice makers are a 1 Savers Mall 22,000

Machine convenient way to
ensure ice is there
when it's needed.
Electric - heat water to a 1 Savers Mall 385

Kettle precise temperature
to create specialty
drinks like tea,
coffee, hot cocoa or
other warm drinks.
However, they can
also be used to heat
water for soup,
oatmeal and more.
Deep -Deep frying is a 1 MK kitchen 14,150
Fryer cooking method that Equipment
submerges food in and
hot oil or fat to cook Supplies
at high
temperatures,
creating browned
and crispy results.
Gas Stove Gas ranges employ 1 Savers Mall 65,000
an open flame while
electric ranges utilize
metal heating
elements.

FIXED ASSETS
TY AMOUN
T
Light Bulb - A light-bulb 20 Ace 1,000
produces light from Hardware
electricity. In
addition to lighting a
dark space, they can
be used to show an
electronic device is
on, to direct traffic,
for heat, and for
many other
purposes.
Tube - Tube light bulb is a 8 Ace 1,720
Light Bulb long light bulb that Hardware
has a wider range of
light in the area.
POS - businesses use POS 2 RS 28,688/

Monitor (point-of-sale) Philippines pcs
systems to process
payments quickly
and securely.

Computer - computer use for 1 ACER 26,000

monitoring, making
and creating
documents.
Printer - printer is a device 1 CANON 2,899

that prints
documents and
images onto paper or
other materials.
Card - a device that can 1 AMAZON 3,639
Reader decode the
information
contained in a credit
or debit card's
magnetic strip or
microchip.
Fire -used to extinguish 3 ACE 3,591
Extinguis or control small fires, Hardware
her often in emergencies.

Table and - Chairs are typically 40 Carousell 80,000

chair set used to provide
support for the
seated person's body
and arms, it also
gives the customer
proper support while
eating.
Baby High - A high chair is a 5 IKEA 4,950
Chair piece of furniture
used for feeding
older babies and
younger toddlers.
Plunger - Used to clear 2 ACE 238

blockages in drains Hardware
and pipes. You can
use a plunger to
unclog your toilet,
kitchen sink, or any
drainage system.
First Aid - holds supplies used 2 WATSONS 1,590
Kit to treat minor
injuries including
cuts, scrapes, burns,
bruises, and sprains.
And used to give
immediate medical
treatment, primarily
to treat injuries and
other mild or
moderate medical
conditions.

Bathroom - A mirror is a 2 IKEA 1,200

Mirror reflective surface
that bounces off
light, producing
either a real image or
a virtual image.
Bidet - is a plumbing 4 ACE 3,000
fixture designed to Hardware
clean your rear. It
goes to work
washing your lower
region after you
urinate or have a
bowel movement,
eliminating the need
for toilet paper.
Toilet - Toilets it is a 4 ACE 35,996
Bowl sanitation fixture hardware
designed for the
collection and
disposal of human
waste through
flushing.
Urinal - A sanitary 3 WILCON 9,660
Bowl plumbing fixture for DEPOT
urination only.
Urinals are often
provided toilets for
male.
Lavatory - Specifically refers 5 WILCON 9,125
Sink to a sink used in a DEPOT
bathroom for
washing hands and
face.

Caution A warning sign to 2 Shopee 352

Wet avoid accident. (Bright
Floor Sun Shop)
Sign
Stackable Use for bussing out 2 IKEA 500

Tote plates.
Boxes
Gas - gas grill is a grill 2 MK kitchen 28,170

Griller that cooks food Equipment
using gas. Most gas and
grills use liquid Supplies
propane gas from a
tank that's hooked
right up to the grill.
Trash - trash bins serve 4 SM Store 2,600

Bin the purpose of
facilitating waste
management and
promoting proper
waste disposal
practices.

Exhaust -used in kitchen, 3 ACE 3,600

Fan bathroom and etc. to Hardware
remove stale or air
fumes.
Toilet roll - Keep your tissue 4 ACE 1,880
Holder within reach, make it Hardware
easy to dispense, and
do their part in
keeping your space
orderly.

CONSUMABLE / SUPPLIES
ITEM PICTURE FUNCTION QUANTI SUPPLIE TOTAL
TY R AMOUNT
Sticky - Sticky notes are 1bundle National 149
Notes used as reminders. Bookstore
Scotch - used for sealing or 2 National 72

Tape attaching Bookstore
Correctio - allows you to ```3 National 255

n Tape quickly make Bookstore
correction.
Expandin to organize and store 10 National 230

g portable records. Bookstore
Envelope hold a large number
of documents or
bulky items.
Paper Clip to hold sheets of 1bundle National 128
paper together. They Bookstore
are usually used to
bind papers together
for productivity and
portability.

Bond - It is an uncoated 1bundle National 216

Paper stock that is used for Bookstore
writing, drawing,
and of course
printing things like
letterhead and
business documents.
Ballpen - A pen is a common 1box National 175
writing instrument Bookstore
that applies ink to a
surface, usually
paper, for writing or
drawing.
Pentel - Temporary writing 1box National 450
Pen with overhead Bookstore
projectors,
whiteboards and the
glass
Staples - To bind a stack of 3box National 51
individual paper Bookstore
pages.
Folder - A folder is a storage 10 National 70

space, or container, Bookstore
where many files can
be placed into
groups and organize
the computer.

Toothpick - A toothpick is a 3 Puregold 88.2

device made for
cleaning bits of food
out of your teeth.
Toothpicks are also
used to pick up small
appetizers or other
tidbits.
Toilet - a tissue paper 24pc Puregold 291.9
Papers product primarily (2bundl
used to clean and dry e of
hands or under 12pcs)
areas.
Quarter - to wipe your mouth 4 Puregold 326
fold tissue and hands while
eating
Trashcan - helps facility 5 Puregold 250

Liner managers streamline (10pc
waste disposal and per
ensure proper pack)
sanitation. One of the
main benefits of
using the correct
liner is the
prevention of leaks.

Disinfecta - Disinfectants are 3 Puregold 1,410

nt used to kill germs on
nonliving surfaces.
Sponge - used for cleaning 20 Puregold 300

plates and other
washable
equipment’s.
Liquid - All soaps and liquid 2 Walmart 250
Hand hand cleaners are
Soap ultimately designed
to make it easier to
remove grease,
bacteria and other
contaminants from
the skin.
Alcohol - For disinfectant or 1 Puregold 180
sanitizer.
Dish - Dishwashing liquid 1 Walmart 267

washing is primarily for
Liquid removing food from
dirty dishes and
tableware.
Kraft - used for take-out 2bundle Ecologic 652
Take out meals. (100 per
Food Box bundle)

Paper - paper cups may 2pack Ecologic 400

cups and come with a plastic (50’s per
lids lid, to keep the drink pack)
hot and cold to
prevent spillage.
Cling - is a thin plastic film 1 box Ecologic 706

Wrap commonly used for
(6’s)
sealing and securing
food items in
containers to keep
fresh.
Disposabl - used for take-out 3pack Puregold 249
e Spoon meals. (100pc
per
pack)
Disposabl - used for take-out 3pack Puregold 249
e Fork meals. (100pc
per
pack)
Paper Bag - paper bags are a 4bundle Ecologic 580
practical way for (M50pc,
customers to carry L25pc)
away their goods
from a restaurant.
LPG - LPG is liquefied for 2 LPG 1,800

transport and then Angeles
vaporized for use as City CP
a heating fuel, engine Gas
fuel, or as a Verdes
feedstock in the General
petrochemical or Merchand
chemical industries. ize

SUPPLIES
Chicken Main ingredients to 1 kilo Public 300
Skin make a chicken oil. Market
Whole Main ingredients to 18.5 Public 3,330

Chicken make chicken Inasal kilos Market
and for chicken
pastil.
Pork / Main ingredients to 14 Public 5,040

Ground make pork barbeque Market
Pork and pork shanghai.
Tofu Main ingredients to 70 pcs Public 1,750

make sisig tofu and Market
fried tofu.
Banana Main ingredients to 2.5 kilos Public 137.5

make banana con Market
yelo.

Eggs -This is use for toppings 55 pcs Public 440

at palabok and additional Market
ingredients for lasagna.
Cream -Main ingredients to 19 pcs Public 855

Corn make mais con yelo. Market
Lumpia -Use for warping the 9 packs Public 450

Wrapper lumpia. Market
Gulaman -A refreshment drink for 3 packs Public 270

Powder costumers. Market
Ketchup -Banana ketchup can also 3 kilos Public 210

be used in braising, Market
marinating and dipping.
Beef / -This is use for the 1.5 kilos Public 600

Ground lasagna. Market
Beef

Soy Sauce -Use for 4 liters Public 2,000

seasoning or for Market
marinating dishes
and dipping.
Vinegar -The functions of 2 liters Public 82

vinegar are as a Market
preservative and a
flavoring.
Calamansi -Use for marinating 3 kilos Public 120

and adding flavor for Market
other dishes.
Sugar -Use to sweeten the 3 kilos Public 210

banana con yelo Market
Salt Use for seasoning 1 kilo Public 20per kilo

foods. Market

Garlic -Use for adding 3 kilos Public 450

flavor in the Market
dishes.
Oyster Sauce -Use for adding 1kilo Public 190

dishes.
Rice -The noodle 3 kilos Public 390

Noodles uses to make Market
Bihon pancit bihon.
Ground -Used for 1 pack Public 350

Pepper seasoning Market
foods.
Onion -Use for adding 6kilos Public 420

dishes.

Chicharon Use to palabok 5 pack Public 275

for toppings. Market
Flour Stick -The noodle 8kilos Public 1,040

Noodles uses to make Market
palabok.
Chayote -This is a 1kilo Public 70

vegetable that Market
adds at the
pancit bihon
Baguio -This is a 1 kilo Public 130

Beans vegetable that Market
adds at the
pancit bihon
Carrots - This is use as 2 kilos Public 160
an additional Market
ingredient for
Pancit Bihon
and shanghai.
Celery - This is use as 1 kilo Public 103

ingredient and
it’s adding an
aroma to
dishes.

Cooking Oil -Use for frying 4 liters Public 300

foods. Market
Kangkong -The main 70 Public 1,050

ingredient to bundle Market
make a
Abodong
Kangkong.
Lasagna -The pasta uses 5 Puregold 700

Noodles to make a
Lasagna.
Corn Flakes -This is using a 1 box Puregold 246.30

topping for the
Cereal
mais con yelo.
Condense -To add 3 pcs Puregold 135

Milk sweetness into
banana con
yelo and mais
con yelo.

Tomato -Use to make 18 Puregold 468

Sauce the sauce of packs
lasagna.
Cheese -Use to adding 2 Puregold 206

a flavor and to
make the
lasagna cheesy.
Knor -Use for 2 Puregold 190

Seasoning adding flavor bottles
in cooking and
for marination.
Garlic -Use for adding 1 pack Public 44

Powder flavor in Market
marinating
chicken and
pork.
Fish Sauce -Use for 1 liter Public 63

(patis) seasoning or Market
for marinating
dishes and
dipping.

Iced Tea -A refreshment 4 pack Public 700

Powder drink for Market
costumers.
Coke -A refreshment 16 Coca- 1,040

drink for Cola
Bottles
costumers.
Royal A refreshment 16 Coca- 1,040

drink for Cola
Bottles
costumers.
Sprite A refreshment 18 Coca- 1,170

drink for Bottles Cola
costumers.
Green -This is use to 2 kilos Public 220

Chilies add spice on Market
dishes or sauce.
Red Chilies -This is use to Public 150
add spice on Market
½ kilo
dishes or sauce.

Mayonnaise -This is use for 4 pack Puregold 656

the sisig tofu to
give a
additional
flavor.
Spring -This is use for 120grams Public 54
Onion garnish or for Market
adding an
aroma for
dishes.
Evaporada -A type of milk 49 pcs Puregold 1,323

Milk that is use for
the banana and
mais con yelo.
Sago -This is use as 3cups Public 45

ingredient for
banana con
yelo.
Cabbage -This is a 1kilo Public 78
vegetable that Market
adds at the
pancit bihon
Chicken -This is use as 1kilo Public 230

Liver an additional Market
ingredient and
flavor for the
pancit bihon.

Gulaman -This is a 5 packs Public 50
gelatine for the Market
Gelatin
gulaman juice.
White Rice -The Rice is a 36kilo Public 1,728

rich source of Market
carbohydrates,
the body's
main fuel
source.
Annatto -This is use for 500 Public 150

seeds adding color Market
grams
for food or
sauces like in
palabok, adding
color for
chicken oil and
others.
Water -This is a 3 Aquabest 75
drinking water
and can use to
make juices.
Nestle Cream -This is use for 8 Puregold 520

making the
dish creamy.

Vanilla -Vanilla extract 20ml Public 43
extract is use for Market
adding
delicious
aroma in the
food.
Butter -Butter is use 3 Puregold 171
for adding
flavor and it
can be also an
alternative for
oil.
All-purpose -Flour is use for 1kilo Public 75

flour baking and it Market
also use for
counting for
fried food.
Cornstarch -Cornstarch is 2 Public 52

use for making Market
the soup
thicker.
Charcoal -Charcoal is use 3 sacks Edward 240

for the grilling. Charcoal
Store

f. Waste disposal management
It is important to have a proper waste disposal especially in food

business industry, whereas this may cost a food contamination if not
been dispose properly. The collection of waste will be every two days,
so that we can avoid a food contamination and to avoid having a bad
smell in the area.
g. Safety and risk management

Effective safety and risk management for employees and customers involves a
comprehensive approach that integrates preventive measures, continuous
monitoring, and responsive strategies. Here are key elements to consider:
For Employees
"Training and Education"
- Regular safety training sessions such as seminars, workshop to specific roles.
- Emergency response training, including first aid, evacuation procedures and proper
CPR procedure.
"Workplace Safety Policies"

- Clear policies on the use of protective clothing.
- Guidelines for reporting hazards and incidents.
"Health and Wellness Programs"

- Programs promoting physical and mental well-being.
- Regular health screenings and vaccinations.
"Hazard Identification and Risk Assessment"

- Regularly inspections to identify potential hazards.
- Risk assessments to keep the workplace safety for everyone.
"Emergency Preparedness"
- Regular drills for various emergency scenarios (fire, earthquake, active shooter,
etc.).
- Clear communication plans and emergency contacts.
For Customers
"Safe Environment"
- Regular maintenance and cleaning to ensure a safe physical environment.
- Clear signage to direct customers and inform them of potential hazards.

"Product Safety"
- Strict quality control measures for products and services.
- Clear labeling and instructions for safe use.
"Accessible Facilities"
- Ensuring facilities are accessible to all, including for those with disabilities.
- Providing assistance where needed (example ramps, customer service).
h. Utility
ELECTRICITY: is an essential part of modern life that may have huge impact for our
lives. It includes important to economy because it plays a crucial role in our daily lives,
providing us with light, heat, and power for various tasks and appliances. It is a widely
used energy source that is essential for transportation, communication systems,
industry, and residential use.
WATER: The water utility systems nationwide include drinking water and
wastewater systems. The availability of sufficient and high-quality water for the people
living in the area is a necessary condition for the diversity and sustainable development
of the food as well as for the future of all humanity and freshwater ecosystems. These
systems are vulnerable to malicious activities like pollution, physical attacks like the
release of chemicals and even cyber-attacks on infrastructure. These conditions can
cause a large number of diseases and/or casualties, and problems that can affect
economic viability. Many other adverse effects may occur in other sectors like firefighting
and health services, energy, food, agriculture, and transportation systems. Today it is one
of the most important inputs for many economic activities, including water, energy and
food production. Water is used extensively not only in hydroelectric production but also
in the production processes of new energy sources like fossil fuels or shale gas.
GAS: is consume in operation especially in the kitchen. It helps to speed the cook and
maintain the right temperature of the dish. RENTAL: without rental the business has no
specific right disposition. It is important to choose a right location for the target market,
environment, and for legal necessity.
WIFI: is office used that occur connections of communications and keeping the data
privacy on software.

CHAPTER 6
FINANCIAL ASPECT
A. Pre-opening
UTILITY
ITEMS PRICES
Water 3,000
Electricity 10,000
WIFI 1,600
Gas 3,600
TOTAL = 18,600
RENOVATION
ITEMS PRICES
Phenolic Board 34,800
Coco lumbers 9,000
Nail 237.5
TOTAL = 44,037.5
UNIFORM
ITEMS PRICES
Chef’s Uniform 85
Hairnet 1,050
Apron 1,500
Manager Uniform 139
Waiter/Cashier Uniform 2,205
Kitchen Staff Uniform 973
Tailor for the logo 720
TOTAL = 6,672
LEGAL FEES
ITEMS PRICES
BIR 500
Sanitary Permit 300
Environmental Clearance 1,126
Mechanical Permit 150
Electrical Inspection 250

Building Permit 6,000
DTI 2,000
Community Tax Certificate 50
Barangay Permit 50
Certificate of Zoning Compliance 7,200
Tax declaration and routing form 2%
Fire Safety Inspection .10%
TOTAL = 17,926
OFFICE SUPPLY
ITEM PRICES
Sticky Notes 298
Scotch Tape 288
Correction Tape 340
Expanding Envelope 920
Paper Clip 256
Bond Paper 432
Ballpen 175
Pentel Pen 450
Scissors 85
Stapler 756
Stapes 68
Folder 280
TOTAL = 4,348
RENTAL
ITEM PRICES
Advance Deposit: 30,000
3month Advance Deposit: 90,000
Building Lease: php30,000 per month 30,000
TOTAL = 150,000
FRIXED ASSETS
ITEM PRICES
Table and Chair set 80,000
Baby chair 4,950
Fire Extinguisher 3,591
Bathroom Mirror 1,200
Bidet 3,000

Toilet Bowl 35,995
Urinal Bowl 9,660
Lavatory Sink 9,125
Exhaust Fan 3,600
Toilet Roll Holder 1,880
Plugger 238
Trash Bin 2,198
First Aid Kit 795
Caution Wet Floor Sign 352
Stackable Tote Box 500
Light Bulb 1,000
Tube Light Bulb 1,720
Pos Monitor 57,376
Printer 2,899
Card reader 3,639
TOTAL = 223,718
MACHINERIES
ITEM PRICES
Ice Crusher 1,500
Refrigerator 75,000
Chest type freezer 10,600
Rice Cooker 7,798
Meat Processor 2,598
Dish sterilizer 10,599
Spoon and fork sterilizer 5,000
Ice machine 22,000
Electric kettle 385
Deep fryer 14,150
Menu Board 1,809

Aircon 150,390
CCTV 14,400
Gas stove 65,000
TOTAL = 381,229
CONSUMABLE
ITEM PRICE
Toothpick 352.8
Toilet Papers 1,167
Quarter Fold Tissue 1,304
Trashcan Liter 1,000
Disinfectant 1,880
Sponge 150
Liquid Hand Soap 447
Alcohol 968.25
Dishwashing Liquid 1,068
Kraft Take Out Food Box 2,608
Paper Cups and Lids 3,200
Cling Wrap 2,824
Disposable Spoon 996
Disposable Fork 996
Charcoal 240
Paper Bag 2,320
LPG 3,600
TOTAL = 25,121.05
EQUIPMENT
ITEMS PRICES
Frying Pan 6,000
Skewer Barbeque 6,000
Spoon 3,000
Fork 3,000
Soup Bowl 2,240
Tongs 750
Chef Knife 6,000
Paring Knife 1,500
Cutting Board 2,950
Noodle Strainer 1,750

Food Tray 2,800

Grilltider Squeeze bottle 325
Sauce Dishes 1,400
Drinking Glass 4,500
Plate 4,200
Spatula 650
Casserole 1,800
Food Storage Container 2,000
Pots 3,500
Measuring Cup and Spoon 1,750
Mixing Bowl 400
Stock/Soup Pot 4,600
Thermometer 800
Kitchen working Table 14,750
Salt and Pepper Shaker 500
Kitchen Wall Shelf 15,600
Double Sink 2,616
Weighing Scale 1,000
Kitchen Ventilation Unit 16,000
Heat Resistant Gloves 2,500
Dessert Spoon 2,000
Gas Griller 28,170
Spatula Brush 95
Kitchen Lighter 150
Kitchen Scissor 120
Map 1,998
Broom and Dustpan 1,278
TOTAL = 148,692

MARKETING
ITEMS PRICES
Tarpuline (5x9) 3,600
Poster (4x8) 4,480
Flyer (4x5.5) 700
Video Advertisement (inside of resto) 7,000
Computer 26,000
Laptop 85,882
Microphone 1,600
White Projector 1,500
Epson Projector 20,995
Speaker
TOTAL = 188,756
OPENING
ITEMS PRICES
Ballons 45
Ballon Stand 92
Speaker 5,000
Tarpuline (6x8) 720
TOTAL = 10,347
B. Operation
INGREDIENTS
ITEMS PRICES
White Rice 53,424
Chicken 93,240
Pork 141,120
Chicken Skin 4,200
Tofu 49,000
Banana 3,848
Sago 600
Cream Corn 22,176
Flour Stick Noodles 7,280
Rice Noodles Bihon 8,190
Lasagna Noodles 13,020

Ketchup 3,885
Kangkong 14,700
Lumpia Wrapper 7,140
Cooking Oil 3,876
Eggs 23,640
Beef 16,800
Soy Sauce 5,240
Vinegar 1,408
Calamansi 3,904
Brown Sugar 3,780
Salt 184.8
Ground Pepper 4,160.1
Onion 10,288
Garlic 7,800
Galic Powder 591.36
Oyster Sauce 3,990
Chicharon 5,775
Corn Flakes 4,900
Baguio Beans 3,640
Carrots 4,480
Celery 2,884
Condense Milk 12,612
Evaporated Milk 27,583.74
Tomato Sauce 12,250
Eden Cheese 3,466.68
Knorr Seasoning 3,190.2
Butter 4,560
All-purpose flour 360
Fish Sauce 211.68
Chayote 1,960
Nestle Cream 2,860
Water 1500
Vanilla Extract 1,204
Cornstarch 1,040
Chicken Liver 6,440
Red Chilies 3,000
Cabbage 2,184
Green Chilies 4,620
Mayonnaise 12,136
Onion Spring 1,512

Iced Tea Powder 14,280
Gulaman Gelatine 1,400
Annatto Powder 1,544
Gulaman Powder Juice 8,064
Coke 21,645
Royal 21,645
Sprite 24,375
TOTAL = 724,807.56
MONTHLY BILLS
ITEMS PRICES
Building Lease 30,000
WIFI 1,600
Wate 3,000
Electric 10,000
Garbage collection 2,400
TOTAL = 47,000
MONTHLY SALARY
EMPLOYEES SALARY RATE
General Manager: 105 per hour
1 840 per day (8 hours)
10,920 per cut-off
21,840 per month
Manager / Head Chef: 96 per hour

9,984 per cut-off
19,968 per month
Assistant Chef: 60 per hour

6,240 per cut-off
12,480 per month
Waiter / Crew Chef / Cahier: 57 per hour

6 5 3 456 per day (8 hours)
5,928 per cut-off

11,856 per month
Dishwasher: 52 per hour

2 416 per day (6hours)
5,408 per cut-off
10,816 per month
TOTAL = 274,352
RENTALS
RENTS PRICES
Building Lease 30,000
TOTAL = 30,000

C. Food Costing per product per serving (490SERVING PER WEEK)
CHICKEN INASAL (490 serving)70x7=490

No. of Unit of Ingredients Purchase Unit Total cost
recipe Measurement price Cost (No. of recipe
units units x UC)
420 gram Garlic powder 44per250g 0.17 73.92
4 kilo Ketchup 70perkilo 280
4 kilo Calamansi 40perkilo 160
4 kilo Brown sugar 70perkilo 280
4 kilo Soy sauce 51perLiter 204
210 gram Salt 20perkilo 0.02 4.2
280 gram Ground pepper 350per500g 0.07 19.6
770 ml Knorr seasoning 95per250ml 0.38 292.6
10.5 Liter Sprite 65per1.5L 455
98 Kilo Chicken quarter 180perkilo 17,640
tight
84 Kilo Rice 48perkilo 4,452
5.1 Liter Chicken oil 1,148per5.1 1,148
Toyomansi 1,387
Total Cost 26,398.32

Buffer 10% 2,639.83
Total total cost 29,038.15
Food cost percentage 20,326.71
(70%)
Total total Food cost 49,364.86
Selling price per serving 100.74

PORK BARBEQUE (490 serving)
units units x UC)
420 gram Garlic powder 44per250g 0.17 73.92
4 kilo Ketchup 70perkilo 280
4 kilo Soy sauce 51perLiter 204
10.5 Liter Sprite 65per1.5L 455
63 Kilo Pork 360perkilo 22,680
84 Kilo Rice 48perkilo 4,452
5.1 Liter Chicken oil 1,148per5.1 1,148
Toyomansi 1,387

Buffer 10% 3,143.63
(70%)

PASTIL (490 serving)
units units x UC)
24.5 kilo Chicken breast 180perkilo 4,410
3.5 liter Soy sauce 51perLiter 178
3 liter Vinegar 41perLiter 123
3.5 kilo Onion 70perkilo 245
2.5 liter Cooking oil 75perLiter 187
84 kilo Rice 48perkilo 4,452
Total Cost 9595

Buffer 10% 959.5
(92%)

SISIG TOFU (490 serving)
units units x UC)
245 pcs Tofu 25perpc 6,125
1 liter Cooking oil 75perliter 75
14 kilo Onion 70perkilo 980
14 kilo Green chili 110perkilo 1,540
7 kilo Oyster sauce 190perkilo 1,330
12.6 liter Mayonnaise 164per470ml 0.34 4,284
2 liter Soy sauce 51perliter 102
Total Cost 14,436

Buffer 10% 144.36
(95%)
Selling price per head 58.02

PORK SHANGHAI (490 serving)
No. of Unit of Ingredients Purchase price Unit Total cost
recipe Measurement Cost (No. of recipe
units units x UC)
59 1\2 pack Lumpia 50 pc per pack 2,380
wrappers (40pesos)
35 kilo Ground pork 360perkilo 12,600
700 gram Ground pepper 350per500g 0.7 490
7 kilo Carrots 80perkilo 560
3.5 kilo Celery 103perkilo 360.5
1.4 kilo Salt 20perkilo 28
2.4 kilo Calamansi 40perkilo 96
2 kilo Cooking oil 75perliter 150
10.5 kilo Ketchup 70perkilo 735
Total Cost 17,399.5

Buffer 10% 1,739.95
Total total cost 19,139
(80%)
selling price per serving 70.30

ADOBONG KANGKONG (490 serving)
units units x UC)
490 Tali\bundle Kangkong 15per 4,900
tali\bundle
5.6 liter Vinegar 41perLiter 0.04 229.6
5.2 liter Soy sauce 51perLiter 0.05 265.2
3.5 kilo Garlic 150perkilo 525
2.4 liter Cooking oil 75perLiter 0.06 108
Total Cost 7,284.6

Buffer 10% 728.46
(80%)

FRIED TOFU (490 serving)
No. of Unit of Ingredients Purchase Unit Cost Total cost
recipe units Measurement price (No. of
recipe units
x UC)
245 pcs Tofu 25per pc 6,125
2 liter Cooking oil 75perLiter 150
Toyomansi 1,387
Total Cost 7,662

Buffer 10% 766.2
Total Total cost 8,428.2
(75%)

PALABOK (490 serving)
recipe Measurement price Cost (No. of recipe units x
units UC)
14 kilo Flour stick 130perkilo 1,820
noodles
3.5 liter Cooking oil 75perliter 262
2 kilo Annatto seeds 72per250g 0.28 288
2 kilo Cornstarch 26per200g 260
840 ml Fish sauce 63perliter 0.06 52.92
35 pack Chicharon 55per80g 1,925
840 gram Spring onion 45per100g 0.45 378
245 pcs Egg 80per10pc 8 6,760

Buffer 10% 1,309.13
(88%)
Selling price per head 55.25
(70)

LASAGNA (490 serving)

units units x UC)
1.1 kilo Eden cheese 103per165g 0.78 866.67
(melted)
15.5 kilo Lasagna noodles 140per500g 4,340
10.5 kilo Ground beef 400perkilo 4,200
31.5 kilo Tomato sauce 87.50per900g 0.09 3,062.5
20 bar Butter 57per200g 0.28 1,140
1.2 kilo All-purpose flour 75perkilo 0.07 90
11 pcs Nestle cream 65per250ml 715
140 pcs Egg 80per10pc 8 1,120

Buffer 10% 1,603.29
(80%)

PANCIT BIHON (490 serving)
recipe Measurement price Cost (No. of recipe units
units x UC)
3.5 liter Cooking oil 75perliter 0.75 262
7 kilo Onion 70perkilo 490
7 kilo Chicken liver 230perkilo 1,610
7 kilo Carrot 80perkilo 560
7 kilo Cabbage 78perkilo 546
2 kilo Soy sauce 51perliter 102
700 ml Knorr seasoning 95per250ml 0.38 266
21 kilo Rice Noodle 130perkilo 2,730
Bihon
7 kilo Chayote 70perkilo 490
7 kilo Baguio beans 130perkilo 910
3.5 kilo Celery 103perkilo 360.5
7 kilo chicken breast 180perkilo 1,260

Buffer 10% 1,015.03
Food cost percentage (99%) 11,053.69

BANANA CON YELO (490 serving)

units units x UC)
17.5 kilo Banana 55perkilo 962
6.3 kilo Condense 45per390g .11 693
140 ml Vanilla 43per20ml 2.15 301
extract
5 kilo Sago 15per cup 0.06 150
(250g)
63 liter Evapurated 27per370ml 0.07 4,597.29
milk
Total Cost 7,053.29

Buffer 10% 705.33
(99%)

MAIS CON YELO (490 serving)
No. of Unit of Ingredients Purchase price Unit Total cost
recipe Measurement Cost (No. of recipe
units units x UC)
50.4 kilo Cream corn 45per425g 0.11 5,544
63 liter Evapurated 27per370ml 0.07 4,597.29
milk
20.5 kilo Condense 45per390g 0.12 2,460
2.5 kilo Cornflakes 246.30per500g 0.49 1,225
cereal

Buffer 10% 1,382.63
(80%)

BLACK GULAMAN (490 serving)350ml
recipe Measurement price (No. of
units recipe units
x UC)
11.2 kilo Gulaman 90per500g 0.18 2,016
(juice)
151.9 liter Water 25per20Liter 1.25 189.87
875 gram Gulaman 10per25g 0.4 350
(jelly)
5 kilo Sugar 70perkilo 350
Total Cost 2,905.87

Buffer 10% 290.59

ICED TEA (490 serving)350ml
units recipe units
x UC)
6.8 kilo Iced tea 175per250g 0.7 4,760
151.9 liter Water 25per20Liter 1.25 189.87
Total Cost 4,949.87

Buffer 10% 494.99

SOFT DRINKS (COKE, ROYAL, SPRITE) (490 serving)350ml
units recipe units
x UC)
161.7 liter Soft drinks 65per1.5Liter 43.33 7,007.46
Total Cost 7,007.46

Buffer 10% 700.75

CHICKEN OIL (1,148)5.1liters
recipe units
x UC)
7 kilo Chicken skin 150perkilo 1,050
350 gram Annatto 72per250g 0.28 98
seeds
SAWSAWAN (TOYOMANSI) (1,387)

recipe units
x UC)
7 liter Soy sauce 51perliter 357
2.5 kilo Chili 300perkilo 0.3 750

D. Summary
PRE - OPERATION
Utility 18,600
Renovation 44,037.5
Installation 3,500
Uniform 6,672
Legal Fees 17,926
Office Supply 4,348
Rentals 150,000
Fixed Assist 223,718
Machineries 381,229
Consumables 25,121.05
Equipment 148,692
Marketing 188,756
0pening 10,347
TOTAL = 1,222,946.55
Monthly Expenses
Ingredient 724,807.56
Monthly Bills 47,000
Monthly Salary 274,352
Rentals 30,000
TOTAL =
MONTHLY SALES
PRODUCT PRICE No. of serving sold in a SALES
MONTH (Price x serving sold)
Chicken Inasal 100 2,100 210,000
Pork Barbeque 119 2,100 249,900
Pastil 41 2,100 86,100
Sisig Tofu 58 2,100 121,800
Pork Shanghai 70 2,100 147,000
Adobong Kangkong 29 2,100 60,900
Fried Tofu 30 2,100 63,000
Palabok 55 2,100 115,500

Lasagna 64 2,100 134,400
Pancit Bihon 45 2,100 94,500
Banana Con Yelo 31 2,100 65,100
Mais Con Yelo 55 2,100 115,500
Black Gulaman 12 2,100 25,200

Iced Tea 20 2,100 42,000
Coke 28 2,100 58,800
Royal 28 2,100 58,800
Sprite 28 2,100 58,800
TOTAL SALES = 1,707,300
MONTHLY PROFIT
(Monthly Sales - Monthly Expenses)
Monthly Sales 1,707,300
Monthly Expenses
Total
ANNUAL PROFIT

Chapter 7
Legal Aspect
A. Permit/License
BIR registration is a critical step in legitimizing a
business, as it allows the company to legally issue
official receipts, file taxes, and avail of tax credits or
deductions. It also helps the government monitor and
collect taxes which are essential for funding public
services and infrastructure.
Register your business in the Bureau of Internal

Revenue (BIR)
1. Prepare the requirements.
2. Fill up the BIR Form 1901.
3. Go to your respective Revenue District Office (RDO).
4. Pay the Registration Fee.
5. Claim your Certificate of Registration (COR).
6. Purchase and register your books of account.
7. Secure an Authority to Print (ATP).
A sanitary permit to operate is an official authorization

issued by a governmental health department that allows a
business to legally conduct activities involving the handling of
food products and other services, ensuring compliance with
health and safety regulations.
Step 1: Complete the application form and submit it to the

Sanitation Office.
Step 2: Pay the accompanying fee. This rate varies depending
on your city or province.
Step 3: Submit all the sanitary permit requirements. A
designated officer will review and record all your documents.
Step 4: Wait for the sanitation officer to provide an establishment inspection date.
Step 5: Complete all requirements and pass the inspection.
Step 6: Receive the sanitary permit.

The Environmental Compliance Certificate or
ECC refers to the document issued by the DENR-EMB
that allows a proposed project to proceed to the next
stage of project planning, which is the acquisition of
approvals from other government agencies and LGUs,
after which the project can start implementation.
Requirements for ECC Application -EPRMP Based and

EIS Based
B. Letter Request address to EMB Director 2. Duly
Notarized EIA Report (EPRMP or EIS)
with Electronic Copy
C. EPRMP New-5 Hard Copies and 1 CD 2. EIS New and Amendment-7 Hard Copies
and 1 CD
3. Proof of Compatibility with the Existing Land Use Plan (Locational Clearance, Zonlng
Clearance, Zoning Viability)
4. Proof of Authority over the Project Site (Title OCT, TCT, TD, Lease Agreement)
5. Photographs or plates/vicinity map of the project site showing impact areas and
communities (Site Development Plan, Sketch Map)
6. Duly Accomplished PEMAPS Questionnaire 7. LGU Resolution with No Objection 8.
Processing Fee:
1. PEIS -15,000.00 2. EIS – 10,000.00
3. PEPRMP- 10,000.00 4. EPRMP – 10,000.,00
5. IEE Checklist -5,000.00 6. Documentary Stamp-15.00.
A mechanical permit is required prior to conducting any

mechanical work such as heating, duct-work, or cooling. For
example, a restaurant will usually need to install a grease
exhaust hood in the kitchen area to remove excess heat from the
stove.

Mechanical permit requirements
Electric Inspection
A Certificate issued by the Building Official to the

owner/applicant as a requirement for the installation of
power lines to a building/structure and certifies the
completeness of the installation of all electrical wirings.
Process on how to apply

1. Certificate of Final Electrical Inspection.
2. Process your CFEI at the City Engineer’s Office. …
3. 1 Government Issued ID.
4. Tax Identifications Documents. (e.g. BIR Certificate of Registration Form 2303)
As-Built Electrical Plan (signed and sealed by the PEE)
5. Proof of Occupancy Documents.

Building permit allows the code official to reduce
potential hazards of unsafe construction to provide for public
health, safety and welfare.
An Electrical Wiring Permit is a requirement for

installing, replacing, removing, connecting, disconnecting or
repairing electrical works except replacing fuses, receptacles,
switches and utilization equipment.
D. Documents/Requirements
It is necessary to register your single proprietorship

business with the DTI to provide it with a legal identity and gain
the rights to use your business name. Remember that a business
name (BN) registration is not a license to operate a business.
Those who prefer to register in person must go through the

following process:
1.Proceed to any DTI office or Negosyo centers near you.
2.Submit all the documentary prerequisites. …
3.Pay for the registration fee.
4.Once your business name is approved wait for the Certificate of Business Name
Registration issued by DTI.

A Community Tax Certificate (CTC) is a basic
document acquired by any individual or citizen at least 18
years of age and above or juridical being for identifying
himself and his residence which can be used for legal
transaction. Natural and juridical person may secure a CTC.
Here are 4 simple steps:

Step 1: Visit your city hall or municipal hall in your area of
residence or business.
Step 2: Present a valid government-issued ID and fill out the form.
Step 3: Pay the CTC Fees. …
Step 4: Sign the required copies and wait for your Cedula to be issued.
A Barangay Clearance is an employment document that

proves that you are of good moral character. You will need this
when applying for a job in a corporation, government, or any
formal institution. However, if you have blue-collar jobs, you may
not need them. Barangay Clearance Example.
Step-by-Step Process
1.Prepare the Necessary Documents. Gather all required
documents.
2.Visit Your Barangay Hall.
3.Fill Out the Application Form.
4.Submit Requirements and Pay Fees.
5.Double-check for Errors and Inconsistencies.
6.Claim Your Barangay Clearance.
Tax declarations and receipts are defined as “prima

facie proofs of ownership or possession of the property for
which such taxes have been paid.” It can be used as a basis for a
claim of ownership if accompanied by actual proof of possession
of the property.
Step-by-step Process
1.Bring a written request for tax clearance and any other
necessary documents to the RDO.
2.The RDO will determine whether you have missed a tax
payment or ate in delinquency.
3.The RDO will issue a Certificate of No Tax Liability if everything
is in order.

Site zoning is requested by a taxpayer and/or any
individual to enable the property owner to know the use of
his/her parcel of land in accordance with the approved
Comprehensive Land Use Plan and Zoning Ordinance. The
Zoning Certificate can be secured at the Municipal Planning and
Development Coordinator’s Office.
The Municipal Planning and Development Coordinator’s
Office/Land Use and Zoning Administrator’s Office issues the
Zoning Clearance for Business Permit. The Business granted
Zoning Certificate is periodically inspected in order to ensure
compliance.
A Fire Safety Inspection Certificate, also known as a fire

certificate, is a document that certifies that a building or premises
has been inspected and complies with fire safety regulations.
These certificates are issued by local fire departments or other
government agencies responsible for enforcing fire safety codes
and regulations. They are an important tool for ensuring that
buildings and premises are safe for occupancy and use.
Apply for FSIC using the Unified Form with complete documentary
requirements. Check completeness of application and endorse to
Fire Code Assessor (FCA). Record to the Official Log Book the name
of applicant and owner of the establishment and the time, date of application.

E. Contracts/Agreements
Rental Contract


Employee Contract





SUPPLIER AGREEMENT








Chapter 8
ECONOMIC ASPECT
1. TAX
-Price elasticity reflects the magnitude of pricing on product demand and can be defined as
the percentage change in the outcome (e.g., food consumption or weight) resulting from a
1% change in price.
2. EMPLOYMENT
-When an individual is employed, they are paid by their employer. This results in them
having money to spend on food, clothing, entertainment, and in a variety of other areas.
3. Local Agriculture
-It fosters regional job growth, supports local agriculture and keeps your hard-earned money
in your community.
4. Community
-This can help people to build relationships among other people, making communities
stronger and healthier places to live.
5. Economy
-Our food business service industry makes a valuable contribution towards the economy
which also impacts on society.
6. Opportunities
-Skill Development to employees, they can gain culinary skills, customer service experience,
and business management knowledge.
7. Industry
- Contribute to the food supply chain, from farmers to distributors to retailers, thereby
boosting the economy.
8. Promoting Socialization
- Promote cultural exchange as people from different backgrounds may come together to
experience and appreciate Filipino cuisine.

Chapter 9
SUMMARY
The main objective of this conducted study is to make feasible the business named
Inasal Avenue that also offers unlimited rice. The delicacy known as Inasal that came from
the Hiligaynon term “asal” meaning “chargrilled” or “roasted meat” originated in the city of
Bacolod, that also represents a specialty of the Visayas region of the Philippines and is grilled
through a unique marination.
Our mission is to constantly serve a quality and affordable chicken barbeque to the
costumers. And our vision is to be one of the best chicken barbeques and most profitable
restaurant in the Philippines. For the short-term objectives our company goal is to satisfy
every customer, increase daily and monthly sales and achieve effective business growth.
Inasal Avenue also believed that “the way to people’s heart is through their stomach”.
The form of our business was partnership because Inasal Avenue was built by a set of
friends who has a dream and goal to establish this kind of business. It started in a street stall
that people surrounded then enjoyed their product and services. They inspire and have
ambition to have a restaurant by that same innovative product. And now, they operate
Monday to Sunday 9:00am to 9:00pm that manage by the general manager till dishwasher
operation. The advantage of the business was having a best location suit with costumers’
attraction that possibly slightly lessen promotion of the business because it is already
reachable and accessible. The weakness that we see is we unable to maximize a 24-hours
service. The weakness what we see is our competitors outside the location there are not
chicken restaurant, but they also sell barbeque and chicken, roosted chicken, and fried
chicken especially the target market are student, employee and family. Of course, before we
open the business, we have a legal document to operate the business such as, DTI, BIR,
Mayor’s permit, waste disposal management and also, we all trained to safety and risk
management, we should always prefer for the unexpected matter. Supporting also Inasal
Avenue suppliers and other involved government agencies.
Lastly, Inasal Avenue also provide parking space, a very nice ambiance that has
accessible location and offers unlimited rice with affordable price but we do plan if possibly
we operate with 24/7 and fast produce a new innovative product that also an opportunity
to us to increase revenue even though we have so many competitors nearby. To know our
business more we provide flyers, advertise via social media platforms, tarpuline, poster and
etc. to promote Inasal Avenue.

Recommendation
For the future researchers, we recommend to observe and research your target
location and your target market to meet your goal and your business. You need to consider
the importance of 7p’s which are; Product, Place, People, Price, Promotion, Process and
Packaging to identify even the small details of the business and have well completes market
fundamentals. The 7 principles of marketing will guide you to build a business. A better
research and marketer will have successful business.
For the future business and future owners, it is very important to consider your
business if it is feasible or not to prevent to expense and loses because no one wants to get
loss. Get the details, functions, the targets and don’t stop create or make a new thing.
Nowadays, in this generation they always want to follow the trend and Instagram able. To
follow their wants and compile their needs you need to have a good and better marketer to
market the product and services offer.
Conclusion


Reference:
https://www.munchery.com/blog/pork-shoulder-inasal-the-perfect-slow-cooked-pork-to-
delight-a-crowd
https://www.kawalingpinoy.com/chicken-inasal/
Guardian, Daily (November 27, 2022). "Bacolod inasal declared as Important Cultural
Property". Daily Guardian. Retrieved December 12, 2022
Alampay, E., & Garcia, M. (2018). Authenticity and its effects on consumer preferences in the
fast-food industry. Journal of Consumer Behavior, 15(3), 215-226.
https://www.gerrysgrill.com/ph#home
https://philarchive.org/archive/CADSMP
https://www.thegrillingco.com/about/


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CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

In partial fulfillment of the requirements in

FEASIBILITY STUDY PORTFOLIO

A. RESEARCH ABOUT INDUSTRY

B. PROVIDE BUSINESS BASIC INFORMATION

FEASIBILITY STUDY PORTFOLIO

C. DESCRIBE TARGET MARKET

D. DETAIL HOW THE BUSINESS WILL BE PROFITABLE

FEASIBILITY STUDY PORTFOLIO

E. DESCRIPTION OF THE BUSINESS

b. type of business culture

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

f. products and services offered

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

In addition to their study, providing unique dining experiences in fast-food

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

Manager – Minimum of 6 months of work experience as a manager.

Crew/ Cashier/ Grill Chef – With or without work experience

Dishwasher- with or without work experience

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

NAMES MON TUES WED THURS FRI SAT SUN

FEASIBILITY STUDY PORTFOLIO

Crew Chef 2 8am – 8am – 8am – 8am– 8am – 8am –

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

CHICKEN INASAL – A Filipino BBQ chicken flavored with soy sauce,

PORK BBQ - Marinated in a mixture of soy sauce, ketchup, brown

CHICKEN PASTIL - Cooked with onion, soy sauce, vinegar, and

SISIG TOFU - Filipino crispy tofu sisig cooked with an aromantic

PORK SHANGHAI-Fried Spring roll is made ground pork, pepper,

FEASIBILITY STUDY PORTFOLIO

ADOBONG KANGKONG - Adobong kangkong cooked with soy sauce,

PALABOK- is a type of Filipino dish that makes use of cornstarch

LASAGNA – is a wide, flat sheet of pasta. Lasagna can refer to either

BANANA CON YELO – is a simple dessert that like have during

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

e. Advertise via Instagram account

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO

Brgy. Camachiles, Mabalacat City

b. Manong Ihaw (Barbeque)

Brgy. Camachiles, Mabalacat City

c. Miguelito’s Unlimited Samgy

Corner Doña Anastacia Subd. Brgy. Camachiles, Mabalacat City

d. Siowings (Unlimited Wings)

CV Makyato Arcade Inc. Building, Camachiles,

e. Romantic Baboy ( Samgy )

FEASIBILITY STUDY PORTFOLIO

508 McArthur Highway, Brgy. Camachiles, Mabalacat City

g. Chicken Star (Roasted/Fried Chicken)

Brgy. Camachiles, Mabalacat City

FEASIBILITY STUDY PORTFOLIO

FEASIBILITY STUDY PORTFOLIO