A Feasibility Study of

Establishing a “Shrimptastic
Shawarma" A Home-Based
Business at Mayapyap Sur,
Cabanatuan City
 
INTRODUCTION AND
BACKGROUND OF THE
STUDY
 INTRODUCTION
Filipino is fond of food. They often explore different
places to taste different types of food. Some Filipino
preferred foreign food because they are enticed by the
new taste of an unusual delicacy.
According to Philippine website of Franchasing &
Business Development Co. on “Why is shawarma so
popular in the Philippines? Shawarma is one of the
fastest-growing food trends in the Philippine market,
you may see various brands and well-established
companies coming up with their spin to shawarma.
Shawarma stalls can be found almost everywhere, to
streets, malls, and LRT stations, with dozens of them,
dotted around an area, and yet they continue to grow,
which meant that demand is also growing, right?
 PROPOSED PROJECT
• The proponent named the business as
“SHRIMPTASTIC SHAWARMA” a home-based
shawarma business located at Arenas Street, Dama de
Noche Brgy. Mayapyap Sur Cabanatuan City.

• “Shrimptastic Shawarma” is a combination of the

word Shrimp and fantastic and “Shawarma” the food
style that drives value to our product. Its main
ingredient is Shrimp, garnish with a good amount of
fresh vegetables such as tomato and cucumber. It can
be eaten wrapped with a well heated pita or combined
it with rice as a typical meal.
 Figure 1
The logo of the business
 
• The Proponent used a color that is based on the color of
Pita bread which is pale orange as the background and for
the color of the name "Shrimptastic shawarma" we used
Color orange base on the color of the shrimp. We just put
an outline of black to have a contrasting color.

• One of the researchers wants it to be easily recognized by

the customers. This idea came up because we want to make
a logo that is related to our business which is Food. We
don't put more designs or something on the logo to make it
as simple as possible.

• We put on the right side the establish year to let our

customers know that this business was newly established
2021.
 LOCATION OF THE
BUSINESS

• The proposed project will be established in Arenas

Street Dama De Noche, Mayapyap Sur, Cabanatuan
City. The proponent chose this location because one
of the proponents lives in this exact address and also
location wise in terms of the proponents will not rent
the space for business.
Figure 2 Point to Point Map
Figure 2.1 Google Map Satellite
REVIEW RELATED LITERATURE
FOREIGN LITERATURE

“Food Safety Knowledge Among Chicken Shawarma

Food Handlers in Amman-Jordan”
– Al-Nasraween M, Al Omari L, Al-Jaghbeer M,
– Al-Qutob R, Berggren V, Taha H

• This study aimed to assess the food safety knowledge

among chicken shawarma food handlers in Jordan.
Forty chicken shawarma restaurants in Amman were
selected randomly and 120 food handlers (Egyptians
53%, Jordanians 26% and Syrians 19%) were interviewed
using a structured questionnaire.
• Low overall mean score of food safety knowledge
(40%); the mean percent of correct answers about
transportation, receiving of chicken shawarma
storage, preparation, selling, and controlling
microorganisms were: 63%, 54%, 45%, 31%, and
26%, respectively. Ninety percent of the participants
had no previous training in food safety concepts.
 Perceived value, customers’ satisfaction
and behavioural intention in relation to
seafood restaurants in Johor Bahru
October 2018
• This research aimed to determine the level of perceived
value, customers' satisfactions and behavioural intentions
towards seafood restaurant in Johor Bahru
• To determine the relationship between perceived value,
customers' satisfaction and behavioural intentions of
seafood restaurants, and to compare between
demographic variables on perceived value customers'
satisfaction and behavioural intentions towards seafood.
• The data were collected through sets of questionnaire
answered by 150 respondents who are dining in a
seafood restaurant in Johor Bahru, Johor.
LOCAL LITERATURE
“Shawarma on a mission”
Luis A. Quibranza III
January 29, 2018

• According to Jeramy, a shawarma in the Middle East is

basically composed off the wrap (that’s not sweet), the
meat, specific sauces that goes with the kind of meat
selected, some potato fries, parsley and pickles. Here
in the Philippines, shawarma’s have taken a turn for
the local palate: Mostly sweet, and filled with chopped
cabbage, sliced cucumbers and tomatoes.
 
“Success Lessons Every Startup Can
Learn from the Founder of The
Shawarma Shack”
NOVEMBER 4, 2019 - HENRY ONG

• According to Walther Buenavista, only wanted to get a

regular job to support his family, but no company was
interested to hire him because he did not finish a
college degree. Due to lack of employment
opportunities, he and wife Patricia started to explore
putting up a shawarma food stand in Divisoria using
their limited savings. Buenavista thought that he could
use his baking skills to make pita bread while his wife
could help prepare the ingredients and recipe.
• Since it was the Christmas season, they decided to
just let the holidays pass before they finally close
down. At the time, Buenavista was worried that the
excess inventory that they had bought might go to
waste if they failed to sell it completely. So he came
up with the idea of trying out a buy one, take one
promo offer to help dispose of the inventory. Luckily,
the promotion clicked and for the first time, their
average daily sales shot up.
• Encouraged by the strong sales results, Buenavista
decided to continue the business using the same
promotion as his marketing strategy. Today,
Buenavista has over 300 outlets nationwide. He has
made The Shawarma Shack the fastest growing food
franchise in the country in less than four years.
The Five startup lessons every entrepreneur can learn
from Walther Buenavista, founder of The Shawarma
Shack :
• Staying persistent to achieve your goal
• Taking risks to move forward
• Focusing on things that grow the business
• Delegating important tasks to other people
• Differentiating by adding value to customers
  
Influence of Demographics and Buying
Capacity on Consumer Buying Behaviour
During the COVID-19 Pandemic in
Dumaguete City, Philippines
Gloria G. Futalan, Alice A. Mamhot
• The findings indicate that most respondents have
varying financial stress during the COVID-19
pandemic, which has a direct impact on the
purchasing behavior of most people. The test results
showed that the consumer buying behavior in the
COVID-19-pandemic and consumer buying ability are
closely related.
• In addition, the findings indicate that, during the
COVID-19 pandemic, sex, education, and employment
directly affect consumer purchasing behavior.
CONCEPTUAL FRAMEWORK
 Input Process Output

● Demographic Profile of    
the respondents:    
     
Age    
Gender    
Socio-Economic Status  Feasibility Study of
  Distribution of Online Establishing “Shrimptastic
● Marketing Aspect Survey Questionnaire and Shawarma” A Home-based
○   Data Analysis at Brgy. Mayapyap Sur
● Technical Aspect Cabanatuan City, Nueva
○   Ecija
● Management Aspect
○  
● Financial Aspect
○  
● Socio-cultural Aspect
 
STATEMENT OF THE
PROBLEM
  1.) How the feasibility of the Marketing Aspect of
this study be described in terms of:
a) Market Description
b) Demand Analysis,
c) Supply Analysis,
d) SWOT Analysis,
e) Competitive Position,
f) Marketing Program,
g) Projected Sales?
2.) How the feasibility of the Technical Aspect of this
study be described in terms of:
a) Product Description,
b) Manufacturing/Production Process,
c) Machinery,
d) Store Location
e) Store Layout,
f) Raw materials and supplies,
g) Utilities/Facilities,
h) Waste Disposal?
3.) How the feasibility of the Management Aspect of
this study be described in terms of:
a) Form of business organization,
b) Capitalization,
c) Organizational structure,
d) Personnel and manpower requirements,
e) Duties and responsibilities of personnel,
f) Qualification standards of personnel,
g) Legal requirement,
h) Compensation package,
i) Company policies?
4.) How the feasibility of the Financial Aspect of this
study be described in terms of:
a) Total project cost/Capital requirement,
b) Sources of funds,
c) Terms and conditions of creditors,
d) Projected financial statements,
e) Schedules,
f) Financial analysis?
5.) How the feasibility of the Socio-Economic Aspect
of this study be described in terms of:

a) Internal and external Customers,

b) Government,
c) Community?

 
6.) How the Project Implementation and time table
of the project be described?
OBJECTIVES OF THE STUDY
• To introduce a new flavor of the traditional beef
Shawarma which is spicy shrimp.
• To put up a home-based business offering a new and
unique product like a shrimp shawarma.
• To satisfy our customers cravings when it comes to
seafood like shrimp and shawarma in one of that will
spread the news about our business in a way of word-
of-mouth by consumers.
SIGNIFICANCE OF THE
STUDY

• Business Owners they will be able to base

considerations that would lead towards the adoption
of its recommendation and the application of such
into actual practice.

• Government/Community- The Major benefits of

business in the local economy include a boost in
employment and discretionary income in the
community.
• Researchers - The success of the study makes the
researchers able to comply with their academic
source of requirements.

• Future Researchers- This study would help the

student researchers to be aware and knowledgeable
of the processes involved in the shawarma business.
SCOPE AND LIMITATION
OF THE STUDY

• This study of the ”Shrimptastic Shawarma” business

will be established at Arenas Street, Dama de Noche
Brgy. Mayapyap Sur, Cabanatuan City, Nueva Ecija
and it will be home-based/walk-in. It will be also
based on management, marketing, technical and
financial aspects of the business.
 CHAPTER II
METHODOLOGY
RESEARCH DESIGN
• To attain the purpose of the study, the researchers will
use quantitative research design

• Quantitative research designs are either descriptive

(subjects usually measured once) or experimental
(subjects measured before and after a treatment).

• A descriptive study establishes only associations

between variable. In an experiment, try to measure
variables that might explain the mechanism of the
treatment.
 RESPONDENTS OF THE
STUDY
• The respondents that are suited in this study are the
residents of Barangay Mayapyap Sur, Cabanatuan City.

• From the total population of 5,666 residents of

Barangay Mayapyap Sur, Cabanatuan City.

• This study uses Slovins’ Formula with a margin of error

of 5% as a method to determine the sample size of
respondents which is 374.

• We will use convenience sampling and random sampling

in gathering data.
 Convenience Sampling
This sampling technique attempts to obtain a
sample of convenient elements where the
selection, sampling units is left primarily to the
interviewer.
SLOVIN’S FORMULA
• This Solving Formula to get the sample size : 

n=
n= n=
n=
n= 373.74 or 374
Where: 
n= sample size
N= total population 
e= margin of error
INSTRUMENTS APPLIED

• Survey Questionnaire - This study used survey

questionnaires to gather data in Mayapyap Sur
Cabanatuan City that was needed in this study.

• Google Forms - The researchers will construct a

survey questionnaire using Google Forms

• Observation - The researchers used to observe the

process of making real shawarma in stalls.
DATA GATHERING
PROCEDURES
• In order to gather the desired data needed in the study,
the researchers have taken the following into
considerations:

1. Request Letter
2. Questionnaire
3. Consent, Selection of Respondents, Schedule and
Privacy
4. Distribution of questionnaire (via google form)
5. Collection of questionnaire
TOOLS USED IN
FINANCIAL ANALYSIS

A. Assets Turnover
​ Sales
​ Total Assets

B. Fixed Assets Turnover

​Sales
Total Assets
PROFITABILITY RATIOS

A. Return on Investment
Net Income
Investment Cost

B. Return on Total Assets

Net Income
Average Total Assets
 
SURVEY QUESTIONNAIRE
Respondents Demographic Profile
• Name (optional):
• Age: ___ 14 years old and Below
___ 15-20 Years Old
___ 21-25 Years Old
___ 25 Years Old and above

• Gender: ___ Male

___ Female
• Socio Economic Status:
___ Student
___ Employee
___ Self- Employed
Others (please specify) : _____
Part II. Read the statements below and put a
check (✔) on the number that best corresponds
to your opinion.
1. Have you ever eaten Shawarma before?
___ Yes ___ No
2. How often would you like to eat Shawarma?
___ Everyday
___ Once a week
___ Twice a week
3. What variety of Shawarma do you prefer to eat?
____ Shawarma in a wrap
___ Shawarma in a hurry bowl of rice
___Both
4. If we establish a Home-based Shawarma in
Mayapyap Sur, Cabanatuan City will you
patronize it?
___ Yes ___ No
5. How much are you willing to purchase for one
serving of Shawarma?
___ 40 to 50 pesos ___ 51 to 60 pesos
___ 61 to 70 pesos ___ 70 pesos and up
6. What do you consider when buying Shawarma?
___ Taste ___ Price
___ Location ___ Variety of flavour
___ Packaging
7. What do you prefer when buying Shawarma?
___ Walk in ___ Delivery
8. How much is your daily budget for food?
___ 150 and below ___ 151-200
___ 201-250 ___251-300
___300 and up
9. And for the flavor, what do you prefer?
___ Spicy ___ Regular
 
 CHAPTER III
PRESENTATION, ANALYSIS
AND INTERPRETATION OF
DATA
MARKETING ASPECT
Demand Analysis

• Demand is focused on consumer behavior, It is a

consumer's desire to purchase goods & services and
willingness to pay for a price or specific good & service.
• Shrimptastic shawarma is keeping consumer appetite
satisfied by the taste and price points to enough growth.
By knowing the demand will help us to determine the
trend of our product.
• Analyzing the demand will completely give the projection
of the total number of quantities of each product that we
are going to produce daily, weekly, monthly and
annually.
Annual Volume of the Domestic
Demand for the Past Five Years.
Table 1.
Historical Population of Barangay Mayapyap Sur for the
Past Five Years

   
YEAR POPULATION
 
2016 5,505

2017 5,537

2018 5,569

2019 5,6O1

2020 5,633
Source:ATLAS https://www.philatlas.com/luzon/r03/nueva-ecija/cabanatuan.html
 Table 2.
Growth Rate of Annual Population of Barangay Mayapyap Sur
Annual Population Growth Rate

     
YEAR POPULATION GROWTH RATE

2016 5,505 -

2017 5,537 0.58%

2018 5,569 0.58%

2019 5,601 0.58%

2020 5,633 0.58%

TOTAL GROWTH RATE   2.32%

AVERAGE GROWTH RATE   0.58%

 Table 3.
Projected Population of Barangay Mayapyap Sur for the next five
years. (2022-2026)

   
YEAR POPULATION

2022 5,699

2023 5,732

2024 5,765

2025 5,798

2026 5,832
THANK YOU ! 