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DEFINITION OF LOGO The logo described the best offered product in the restaurant which is the pasta.

The logo shows that there are different pasta offered and its specialty is pasta perfection for consumers as an Fil-Italian restaurant. INTRODUCTION The most profitable way to food lovers is by direct selling the main dishes of the canteen to the customers, and so suggestions are also considered in the canteen. Dishes that are suggested by regular customers should be considered as a request. There are no doubts that as the industry expands, better marketing facilities for restaurants will become available. As the rate of the industry is progressing,

housewives may soon find ready to cook foods in a store near them. By that time, too, whatever prejudice these housewives have on buying ready to eat food will disappear. The proponents choose Pasta Restaurant, a unique name for a newly open restaurant-Bar. Clinique is a word came from a famous brand of make-up which the proponents use as their cosmetics and they added an S so it could combined up with variety of choices. Cliques meaning, for the proponents, is a famous brand of

restaurant in the Philippines that will serve variety of foods and drinks that is unavailable to other restaurant and a very unique place to dine and drink. VISION The restaurant visualizes being widely renowned as the best quality coffee in the area and worldwide that will attract highly dedicated and loyal customers following. MISSION Our mission is to provide a friendly comfortable atmosphere where our customer will be given a quality products and an exceptional service at a very sensible price. The restaurant will provide a range of selections that will enable customers to relish their everyday utmost experience. OVERVIEW OF THE BUSINESS Somehow the group manages to build this establishment in order to use our capabilities and to give us success. Also we come up to this, because its about time for the group to share the skills on the industry. Let us assume that the group will get their funds on their own. Each of us had an investment on their designated banks. The agreement of the group that will give a share on the funds they have. After the research on what business opportunity, the group agreed to have the initial capital of Php. 1,700,000.00. We contributed to it equally. The terms and agreement are each of us must not spend their funds on other business. To provide the sufficient capital in order to have a smooth flow on the propose business. And also the group will have a contract that will give assurance that no one of us may back out from the project.

Maybe there are times that this project will fall, the group will have back up funds from the accounts of our parents at least it will help us to regain the future losses. COMPANY HISTORY While Fitalianis Restaurant is not far from the bustling city center, it has a serene and pastoral setting. Its welcoming atmosphere and contemporary design attracts the riveting human mosaic that has always typified Philippines diplomats and intellectuals, students, long-time residents of the neighborhood, parents and kids, couples in love, bohemians and businesspeople, regular customers and tourists. As the day goes on, the character of the Fitalianis Restaurant changes from a contemporary, laid-back caf in the morning, a meeting-place for fine dining at lunchtime, and when the sun goes down until the wee hours its packed with partyanimals and diners. The Fitalianis Restaurant menu features just-made pasta, fish, meat, seafood and salads. BUSINESS OWNERS The proponents chose to form Limited Partnership because all the individuals involved in the project are willing to share or provide not only the capital requirements but also their ability and skills to perform the obligation assigned for the effective and efficient operation of the business. The proponents have a General partner and the rest are a limited partner. The General manager will contribute 25% of the capital and the other partners will contribute 18.75% each with a total of 100% The staff of this business has equal duties and responsibilities in operating the business to provide coordination. The profit loss will also be divided according to the capital contribution of each of the proponents.

As for the companys liability the general partner will be liable for debts which may extend beyond his capital contribution while the limited partners liability is only up to the extend of their capital contribution. SERVICES Fitalianis Restaurant has a variety of services to offer and from which to choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts, Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls. Catering Pictures and video coverage Videoke rooms Give-aways (on cover occasions only) Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

LOCATION The business shall be located in SM Mall of Asia . Because the site is busy and it is nearby a supermarket wherein there are many walk-in customers and all walks of life and different classes of people would come to shop and stop at the supermarket thats why there is a great possibility that our proposed business would click and that it would become a successful one. It is probable for one hundred percentage of profitability most especially that this is restaurant and at the same time a unique touch of different menu is served. LOT AREA The great eaters restaurant would have 1 storey building with total lot area of 700 sqm. The proposed establishment would be well equipped and will have complete

facilities for the convenience of both customers and personnel. The establishment would have spacious dining area, which can accommodate 100 160 persons. The building and the facilities of the proposed establishment are designed for the convenience of the customers and employees. Air conditioning unit are installed to provide outmost cool effect on the entire establishment. HOW MANY PEOPLE CAN ACCOMMODATE Fitalianis Restaurant will range in size from square feet and will seat from a limited of 450 clients. The major consumers of Fitalianis Restaurant would be:

Community size minimum of 100-500 people or above minimum. Students Housewives Professionals passerby

EVENT THAT WE CAN CATER Fitalianis Restaurant has a variety of services to offer and from which to choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts, Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls. Catering Pictures and video coverage Videoke rooms

Give-aways (on cover occasions only) Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

SPECIALTIES Fitalianis menu offers around 30 pasta varieties and 15 specialty chicken, veal, and seafood entries, along with an assortment of appetizers, sandwiches and salads, including the famous "special salad" served in unlimited refills. It serves an interesting variety of wines, cocktails, and desserts to complement each meal. A sample menu is appended to this business plan. ORGANIZATIONAL PLAN Workforce Development Planning Workforce development is all about creating a diverse, high-performance workforce made up of loyal and satisfied employees. High-performance organizations do not develop by chance; rather, a competitive workforce is the result of years of effective planning and successful plan implementation. Setting goals to meet or exceed equal employment opportunity goals set by the Equal Employment Opportunity Commission, EEOC, is an example of workforce development planning. Creating advanced training programs to develop more informed and experienced managers is another example. Product Planning The goal in product planning is to create a more appealing product mix than your competitors'. Product planning is a function of the marketing, finance and operations departments. The marketing department is responsible for discovering what targets customers want and need. The operations department is responsible for providing

input on how best to design and manufacture products; the accounting department provides guidance on how to keep costs low and sets the ideal prices. The product pyramid profit model is an example of a product planning strategy. Under the product pyramid model, companies offer several different products in the same category, each with a different level of quality and a different price point. While the company may make slim-to-no profits on the low-end products, serving all types of consumers in the market segment can help the company capture more market share for its high-profit premium products. Expansion Plans Business owners and managers continually lay plans for the next stages of growth in their companies. Growth plans identify opportunities and roadblocks to success in the marketplace and set forth strategies to overcome hurdles and take advantage of opportunities to gain market share from competitors. Small businesses have a range of options available to keep their companies growing. Marketing can be a major growth driver for new businesses without an established reputation, for example. As another example, licensing can allow a small company's products to reach national or international distribution quickly through established distribution channels. Merging with other small companies or seeking to be acquired by a larger company can boost a company's size and market share quickly, as another example. Financial Planning Companies engage in financial planning activities the same as individuals and households. Companies make plans to manage debt and utilize their profit in the most

productive manner. Savvy businesses never let cash sit idle; instead, they always put free cash to use earning a return or investing in the company's future. Business owners can draft their own financial plans or turn to experienced professionals to maximize the value of financial holdings. Making plans to spend allocated profit in the most productive way is an example of financial planning in business. For example, a company may decide to spend all of its profit on marketing activities to increase demand for their products, and decide to use credit to purchase the extra inventory needed to meet the new demand created by marketing spending. Investing in government bonds to earn capital gains with otherwise idle cash is another example of financial planning in business.

ORGANIZATIONAL CHART

General Manager

Head Chef Assistant Chef


RESEARCH Cook Helper ANALYSIS

Finance Manager Cashier Security Personnel Janitor

Captain Waiter Waiter Receptionist Bartender Busboy

Instead of building a business around a preconceived concept, we conducted market research and built a concept around our consumers. Our market analysis

identified the following key drivers as areas of opportunity to service Fitalianis restaurant customers:

Steward
1. Portion Selection: Nearly 95% of our surveyed focus group endorsed having a choice of different size portions. This statistic is in line with findings reported by the Tableservice Operator Survey. Fitalianis Tapas concept is built to offer differentsized portions. Our customers want the option to choose what satisfies their appetite.

2.

Menu

Variety: Italian

restaurants are

increasing in

Fitalianis.

The

proliferation of international cookbooks, food magazines, TV cooking shows and imported goods offers ample evidence that America, as a whole, is currently on an international tasting spree. In fact, eating places that identify themselves as italian establishments numbered nearly 78,000 in 2012 and recorded sales of 30.5

billion. Our research results do not identify any single italian style of restaurant as desired, but rather suggest that incorporating strong multi-italian influences in the menu selection will be popular. Again, variety is the underlying element for this concept.

3.

The Dining Experience: Customer satisfaction with food and service has been and continues to be of utmost importance, but our findings indicate that the dcor, lighting, bar, and other options to improve the dining experience are also factors in customer decisions. Zara takes all these factors in consideration for the design of this cosmopolitan restaurant.

4.

Reasonable Prices: This was no surprise given the economic tide. Although the restaurant industry as a whole has seen growth in 2012/2033, customers are demanding value for their dining dollar. Fitalianis menu is priced at a mid-tier level, with no entre over 200. In addition we have an extended Tapas and Appetizer selection priced between 350 - 950, allowing budget dining in a full-service restaurant.

TARGET MARKET Age: children, teens, young, middle, elderly Gender: male, female Education: high school, college, university Income: low, medium, high Marital status: single, married, divorced Italian and/or religious background Family life cycle: newly married, married for 10 20 years, with or without children.

This information should be available to you through your local town , hall, library, or Chamber of Commerce and the more detail you can get, the better.

Next, you need to segment the market as much as possible using psyc

MARKET SHARE

MARKET TRENDS To feel its way to the market, the proponents of the project plan to undertake a vigorous marketing program. Such as the following:

Priority among the strategies she planned to include product innovation, taking strict consideration of customers specifications.

Quality excellent service Plans to offer discounts Plans to offer free give-aways through the following occasion who will use the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms. Give promo to regular customers Reliability, expertise, and quality. Building long-term personal relationships with those that are purchasing the service of the company.

Establishing face-to-face contact with the client as much as possible. Fitalianis Restaurant will produce their calling cards, and fliers promoting their place.

COMPETITOR

Jollibee

Jollibee is one of Fitalianis Restaurant targeted competitors. It started in 1975 as a two-branch ice cream parlor; it later expanded its menu to include hot sandwiches and other meals. With encouraging success, Jollibee Foods Corporation was incorporated in 1978 with seven outlets to fully explore the possibilities of a hamburger concept. Thus was born the company that revolutionized the fast food industry in the Philippines.

French Baker

The French Baker was built on a dream and a vision for innovation - to bring the neighborhood bakery to a higher level and let every Filipino enjoy freshly-baked quality and affordable breads even while on the go. FINANCIAL PLAN CAPITAL

TARGET SALES The restaurant industry is highly competitive and risky. The owners know this through their many years of experience opening, running, and improving restaurants across Philippines. Most new restaurants opened by inexperienced owners struggle or fail. However, those based on solid understandings of the market needs, and

management of inventory and staff have a much higher chance of success, especially when combined with prior experience in the restaurant industry. Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher price. Any ingredients wasted in the kitchen are money thrown out. Any time wasted in seating customers, taking orders or preparing food is money walking away. While some entrepreneurs think that success is as simple as a good location and a trendy concept, we know the truth: To succeed in the restaurant industry, you need an understanding of the risks and financial conditions, the ability to handle enormous pressure, and the organizational skills to bring off what is essentially a giant catered party, two to three times a day.

MARKET STRATEGIES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Miscellaneous expenses increase 3% annually. Permit and license increases 5% annually. Advertising expense increase 2% annually. Purchases increase 5% annually. Salaries and wages increase 3% annually. Office supplies increase 3% annually. Utility expenses increase 3% annually. Repair and maintenance increase 5% annually. Depreciation expense computed on a straight line method. Sales increase 5% 6% 7% 8% and 9% on succeeding years. 13th month pay increase 3% annually. Value added taxes 12%. Income tax payable 35% on the Net Income before tax.

FOUR PS Product and Pricing

Fitalianis Restaurant has a variety of services to offer and from which to choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts, Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls. Catering Pictures and video coverage Videoke rooms Give-aways (on cover occasions only) Dine In Take Out (Breakfast, Dinner, Merienda and Lunch) Pricing (Selling Price) Creamy Tomato Soup (3 pax) INGREDIENTS COST/UNIT TOTAL UNIT 180 ml 4 ml 480 ml 5 ml 2 cloves 1 ml 315 ml pinch COST 7.20 1.35 9.60 .10 2.00 .20 9.45 3.00 32.90

Onion 1pc/2.00 Chicken Stock Fresh Tomatoes 1pc/3.00 Sweet Basil 1pck/7.00 Garlic 1pc/2.00 Pepper 1pck/1.50 Tofu 1pc/2.00 Butter 1pck/30.0 Total 32.90x 2.5 = 82.75 / 3 = 27.41

Pea Pod water cabbage Soup (7 pax) Chicken broth Vegetable oil 1L/50.00 Soy sauce 1btl/9.00 Green peas 1cn/20.00 Water cabbage leaves 1kl/30.00 Tofu 1pck/30.0 720 ml 220 ml 15 ml 60 g 480 ml 240 ml 21.60 14.40 .45 1.50 9.60 7.20

Mushroom 1cn/30.00 Green onions 1kl/55.00 Eggs 1pc/5.00 Total 66.35 x 2.5 = 165.87 / 7 = 23.70

120 ml 3 pieces 1 piece

3.60 3.00 5.00 66.35

Pastas Pasta E Iagidi / Basil (8 pax) INGREDIENTS Onion 1pc/2.00 Garlic 1pc/2.00 Mushroom 1cn/30.00 Red bell pepper 1kl/65.00 Celery 1slk/12.0 Tomato sauce 870g/43.5 Mongo 1kl/40.00 Kangkong leaves 1bndl/5.0 Basil 1pck/20.0 Cheddar cheese 500g/50.0 Salt to taste 1kl/20.00 Pepper to taste Total 176.22 x 2.5 = 440.55 / 8 = 55.06 UNIT 1 4 230 1 2 870 900 230 1 455 Pinch pinch COST 3.00 2.00 6.90 10.00 15.00 43.50 36.00 4.60 10.00 43.22 1.00 1.00 176.22

Peanut Butter Spaghetti (6 pax) Garlic 1pc/2.00 Onion 1pc/2.00 Green pepper Vegetable oil Tomatoes Peanut Butter Tomato sauce Oregano Water Pasta Total 73.03 x 2.5 = 182.58 / 6 = 30.43 1 cloves 120 ml 1 30 ml 2 pieces 120 ml 240 ml 3 ml 1 cup 360 g .50 4.80 10.00 .90 4.00 14.40 9.60 .03 28.80 73.03

1kl/65.00 1L/50.00 1kl/60.00 1can/30.0 870g/43.5 1pck/20.0 1kl/50.00

Dessert

The great eaters Pie (10 pax) INGREDIENTS Dalandan Juice Baking Powder Honey Non Fat Yougurt Whipping Cream Vanilla Extract Graham Cracker Crumb Total 109.17 x 2.5 = 272.92 / 10 = 27.30 UNIT 180 ml 8 ml 180 ml 355 ml 240 ml 4 ml 1 pack ml COST 9.00 .80 10.8 24.85 14.40 .04 .50 109.17

1can/25.0 1pk/20.00 1btl/40.0 1can/35.0 1can/20.0 1btl/25.0 1pk/50.00

Pinoy Cheese Cake (10 pax) Kesong puti Sugar Egg Vanilla Lemon juice Flour Total 41.90 x 2.5 = 104.75 / 10 = 10.47 1pk/45.00 1kl/37.00 1pc/5.00 1btl/25.0 1btl/25.00 1kl/24.00 455 g 180 ml 120 ml 15 ml 15 ml 15 ml 27.30 5.40 8.00 .15 .75 .30 41.90

Pricing Method: Direct food Cost Method the cost of food is in relation to its Selling Price (SP). Formula: SP = RFC x 2.5 = answer / no. of pax = price per piece SP selling price 2.5 mark up factor Answer total cost of pax RFC Raw Food Cost Production Cost Appetizers Ginger Balls (20 Pax)

INGREDIENTS Ground Pork Sincamas Ginger Egg Salt Cornstarch

COST/UNIT 1kl/120.0 1kl/20.00 1kl/35.00 1pc/5.00 1kl/20.00 1kl/25.00

UNIT 1 kilo 2 cups cup 2 pcs. 3 tsp. kilo Total Cost: Php. 153.75

COST 120.00 9.60 3.00 8.00 .15 13

Pork Strips (20 Pax) Pork Tenderloin Soy Sauce Sugar Onion Garlic Ginger Sesame Oil Cooking Oil 1kl/155.0 1btl/12.0 1kl/37.00 1pc/2.00 1pc/2.00 1kl/35.00 1btl/60.0 1btl/35.0 2 kilo 3 cups 3 tbsps. 2 tbsps. 30 gms. 2 tsps. tsp. 2 tbsps. 310.00 7.36 1.71 2.40 1.80 1.88 .90 1.04

Chicken Liver wrapped in Bacon (10 pax) Chicken Liver Bacon Water Salt Oil 1kl/20.00 1btl/35.0 1kl/60.00 1kl/200.00 kilo 1 lb. 6 cups 1 tsp.. 2 cups .90 16.72 60.00 140.00

Total Cost: Php. 217.62 Soups: Special Soup (8 pax) Mushroom 1cn/30.00 1 can 35.00

Eggs Chicken Stock Soy Sauce Salt Cooking oil

1pc/5.00 1btl/12.0 1kl/20.00 1btl/35.0

2 pcs. kilo 1 tsp. 1 tsp. tbsp. Total Cost: Php. 102.74

8.00 55.00 1.18 .90 2.64

Fresh Corn Soup (8pax) Cooking oil Garlic Onion Shrimps Water Young corn Salt Pepper leaves 1kl/45.00 1kl/20.00 1pck/15.00 Total Cost: Php. 71.94 Clam Chowder (8 pax) Clams Potatoes Onion Bacon Butter Flour Milk Salt Pepper (ground) Clam broth 1kl/60.00 1kl/30.00 1pc/2.00 1kl/200.00 1bar/45.00 1kl/24.00 1can/35.00 1kl/20.00 1pck/5.00 3 cups 1 c. cup cup 4 tbsps. 4 tbsps. 1 c. 1 tsp. 1/8 tsp. 1 cup Total Cost: Php. 110.22 Main Meals: 30.00 12.60 9.60 33.60 3.22 1.68 17.62 .90 1.00 1btl/35.0 1pc/2.00 1pc/2.00 1kl/300.00 2 tbsp. 30 gms. 30 gms. 108 gms 4 cups 1 cup 1 tsp. 2 cups 30.00 .90 10.00 1.04 1.80 1.20 27.00

The great eaters Pallejo (8 pax) Prawns Ginger juice Salt Pepper Flour Oyster sauce Tomato catsup Water Green bell pepper Red bell pepper Onion spring Onion 1kl/65.00 1kl/65.00 1stlk/5.00 1pc/2.00 1kl/300.00 1can/25.00 1kl/20.00 1pck/5.00 1kl/24.00 1btl/15.00 1btl/25.00 6 pcs. tsp. 2 tsps. tsp. cup 4 tsps. cup cup cup cup cup 30 gms. Total Cost: Php. 191.13 Menestra de Venduras (8 pax) Cooking oil Bacon Potatoes Onions Baguio beans Cauliflower Flour Flour Water Green peas Tomato sauce Eggs 1cn/20.00 870g/43.5 1pc/5.00 1btl/35.0 1kl/200.00 1kl/30.00 1pc/2.00 1kl/42.00 1kl/188.00 1kl/24.00 1kl/24.00 2 tbsps. 1 cup kilo kilo kilo kilo cup 1 tbsp. 2 cup cup 1 cup 1 pc. 2.40 16.00 4.00 1.04 67.20 17.50 40.00 12.00 47.50 2.88 .42 24.00 36.00 13.20 1.20 87.50 1.00 1.80 1.00 1.68 2.75 3.00

Total Cost: Php. 210.94 Steak A la Cream (10 pax) Tenderloin 1kl/155.0 1 kilo 155.00

Butter Beef stock Salt Sour cream

1bar/45.00 1kl/20.00 1can/20.00

cup cup 1 tsp. 2 tbsp cup

3.22 .90 5.00 3.60

Black pepper (whole) 1pck/5.00

Total Cost: Php. 167.72 Desserts: Lenguas de Gato Butter Sugar Egg whites Flour Salt Vanilla 1bar/45.00 1kl/37.00 1pc/5.00 1kl/24.00 1kl/20.00 1btl/25.0 cup cup 3 pcs. 1 cup 1 tsp. tsp. 6.45 4.56 12.00 5.76 .90 .36

Total Cost: Php. 30.03 Shortbread Sugar Butter Vanilla Flour Salt Baking powder 1kl/37.00 1bar/45.00 1btl/25.0 1kl/24.00 1kl/20.00 1pk/20.00 cup 1 cup 1 tsp. 2 cups 1 tsp. tsp. Total Cost: Php. 31.15 Promotions/ advertising Promotion is one of the major components of the company total marketing mixture. The proposed business establishment will be promoted not only personally and verbally, but it will also be promoted through flyers or brochures its advantage to us to promote our restaurant because the nearby mall also located in our vicinity. 4.08 12.90 .75 11.52 .90 1.00

The establishment will concentrate on producing high quality food and providing excellent services to make sure that the customers will get a delightful eating experience in this Fitalianis Restaurant from the word of mouth of patrons, there would be new customers that would like to try it out and wants to have the same experience. Fitalianis Restaurant during the grand opening, the enterprise will give 10% discount on every Php 500.00 meal that will be purchase by the customers, and for the first 50 persons who will get a souvenir item will be given.

Wines/Liquor/Beers Wine 1 bottle 1,500 Vodka Rum Beer Red Wine 1 shot 1 bottle 1 bottle 1 bottle 1 bottle 150.00 520.00 165.00 58.00 350.00

PLACE The business shall be located in SM Mall of Asia . Because the site is busy and it is nearby a supermarket wherein there are many walk-in customers and all walks of life and different classes of people would come to shop and stop at the supermarket thats why there is a great possibility that our proposed business would click and that it would become a successful one. It is probable for one hundred percentage of profitability most especially that this is restaurant and at the same time a unique touch of different menu is served. FITALIANIS INSIDE

FITALIANIS

OUTSIDE COMPAN POLICY Benefits of the Employees All hired employees of the business are entitled to the ff. benefits: 1. 13th month pay for every employee is entitled for the 13 th month pay, which has equivalent to of the basic salary of an employee with in a month. 2. SSS benefits a social security contribution will be providing for the employees. 3. 4. Phil. Health will be provided for the hospitalization of employees. Incentives/bonuses all employees with one year of service are entitled to any yearly bonuses.

5.

Annual vacation leave regular employees are entitled to annual service leave of 5 days with pay for evry one year of service.

6. 7.

Sick Leave any employees had a right to leave for the medicine. Paternity/Maternity leave issue for the employees needs an emergency leave. Managerial Benefits The managers are also entitled to benefits and privileges environmental to

employees plus the following: 1. 2. 3. 4. 5. Salary increase depending on the state of the business every year. They will provide 10% discount on all food item. They will be given a vacation, sick or emergency leave. Paternity/maternity leave will also provided. 13th month pay, SSS benefits, Phil. Health, Pag ibig benefits will be given.

MANAGEMENT RIGHTS and PROPERTY RIGHTS Forms of payment: Mastercard, Visa, American Express, Discover, Diners Club, Gift Certificates & Cash. Sorry no Checks accepted Dress Code: Our motto is simpleAs long as you are comfortable so are we! Gift Certificates: Gift Certificates are a great idea and are available in any denomination payable by cash or credit card. Birthdays: Margauxs loves to help you celebrate your Birthday and will put a candle in any of our wonderful dessert selections. If you would like to bring your own cake that is great, but we do have a $2.50 per person plating fee. Fresh berries & creme anglaise will be added to your sliced celebratory cake.

Corkage Fee: If you have a special bottle of wine that you would love to pair with our cuisine we are flattered. However, there is a $20/bottle corkage fee. Limit One Bottle Per Table.

To Go Orders: Available every day off our menu that evening. Our menu changes every day and is updated live with its changes to the website by 4pm each day. Handicap Accessible: Our restaurant is proudly compliant with ADA standards COMPENSATION PERSONNEL General Manager Head Chef Finance Manager Captain Waiter Assistant Chef Cook Helper Steward Cashier Waiter Receptionist Bartender Busboy Janitor Security Guard Total Salary NO. REQUIRED 1 1 1 1 2 3 2 3 10 1 2 2 2 2 33 SALARY/ SALARY/ SALARY DAY 600 400 550 350 400 840 560 840 2,800 280 560 560 560 600 9,900 MONTH 15,600 10,400 14,300 9,000 18,200 21,840 14,560 21,840 72,800 7,280 14,560 14,560 14,560 15,600 192,400 ANNUALLY 187,200 124,800 171,600 109,200 218,400 262,080 174,720 262,000 873,600 873,600 174,720 174,720 174,720 187,200 2,308,800

HOUSE RULE and CONFIDENTIALITY

1. Do not let anyone enter the restaurant without a warm greeting. 2. Do not make a singleton feel bad. Do not say, Are you waiting for someone? Ask for a reservation. Ask if he or she would like to sit at the bar. 3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right. 5. Tables should be level without anyone asking. Fix it before guests are seated. 6. Do not lead the witness with, Bottled water or just tap? Both are fine. Remain neutral. 7. Do not announce your name. No jokes, no flirting, no cuteness. 8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment. 9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition. 10. Do not inject your personal favorites when explaining the specials. 11. Do not hustle the lobsters. That is, do not say, We only have two lobsters left. Even if there are only two lobsters left. 12. Do not touch the rim of a water glass. Or any other glass. 13. Handle wine glasses by their stems and silverware by the handles. 14. When you ask, Hows everything? or How was the meal? listen to the answer and fix whatever is not right. 15. Never say I dont know to any question without following with, Ill find out. 16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves. 17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait. 18. Know before approaching a table who has ordered what. Do not ask, Whos having the shrimp? 19. Offer guests butter and/or olive oil with their bread. 20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong. 22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two. 23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc. 24. Never use the same glass for a second drink. 25. Make sure the glasses are clean. Inspect them before placing them on the table. 26. Never assume people want their white wine in an ice bucket. Inquire. 27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour. 28. Do not put your hands all over the spout of a wine bottle while removing the cork. 29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better. 30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle. 31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong. 32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them. 33. Do not bang into chairs or tables when passing by. 34. Do not have a personal conversation with another server within earshot of customers. 35. Do not eat or drink in plain view of guests. 36. Never reek from perfume or cigarettes. People want to smell the food and beverage. 37. Do not drink alcohol on the job, even if invited by the guests. Not when Im on duty will suffice. 38.Do not call a guy a dude.

39. Do not call a woman lady. 40. Never say, Good choice, implying that other choices are bad. 41. Saying, No problem is a problem. It has a tone of insincerity or sarcasm. My pleasure or Youre welcome will do. 42. Do not compliment a guests attire or hairdo or makeup. You are insulting someone else. 43. Never mention what your favorite dessert is. Its irrelevant. 44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic. 45. Do not curse, no matter how young or hip the guests. 46. Never acknowledge any one guest over and above any other. All guests are equal. 47. Do not gossip about co-workers or guests within earshot of guests. 48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order. 49. Never mention the tip, unless asked. 50. Do not turn on the charm when its tip time. Be consistent throughout. DRESS CODE Waiters and waitress uniforms

MARKETING ANALYSIS The marketing plan is to provide a fine dining, full service, family restaurant, where the entire family can enjoy a great meal, at a reasonable price. The Fitalianis. restaurant is the perfect neighborhood restaurant, where adults and children can always find their favorite dish, and receive consistent quality and great service. With the addition of the new Gravois Bluff's shopping complex less than 1/4 of a mile away, this addition will bring more customers and families from all over St. Louis to shop and eat in the area. The market customers for The Fitalianis would develop from:

Local Neighborhood Marketing Program Customer Frequent Diner Loyalty Program Suggestive Selling Program to increase average check Birthday and Anniversary marketing mailings Market saturation and community outreach programs

EXTERNAL ANALYSIS undertake a vigorous marketing program. Such as the following:

Priority among the strategies she planned to include product innovation, taking strict consideration of customers specifications.

Quality excellent service Plans to offer discounts Plans to offer free give-aways through the following occasion who will use the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms. Give promo to regular customers Reliability, expertise, and quality. Building long-term personal relationships with those that are purchasing the service of the company.

Establishing face-to-face contact with the client as much as possible. Fitalianis Restaurant will produce their calling cards, and fliers promoting their place.

INTERNAL ANALYSIS -Strategy -Structures -Processes and systems -Resources -Goals -Strategic capabilities -Culture

-Technologies -Innovations -Intellectual property -Leadership

MARKET FORCAST A sales forecast of 5.0% increase in volume over the current location is based on the following:

Increased visibility and known area of SM Mall of Asia Everyone knows where Fenton is, and few know where Fiitalianis is located.

Increased traffic flow with the intersection of Highways 141 and 30, with over double the traffic in the area.

Increased customers staying in the area to shop. major shopping centers compared to a 20 year old strip center.

Increased retail employee business. 26% larger space inside, with 30% more customer seating. Outside seating area during the spring through fall seasons increases the seating by 60% over HR.

Brand new look inside. Private rooms available, to cater private parties. Closer to the eight hotels in the area. Better location closer to Manila , where the action is.

BUDGET PLAN

Income statement For December 31, 2012 SALES LESS COST OF SALES STOCKS LABOR COST TOTAL COST OF SALES GROSS PROFIT less :operating expense electricity & water rent expense taxes & licenses selling expense repairs & maintenance miscellaneous comp. advertisement contingencies depreciation TOTAL OPERATING EXPENSE income from operation LESS: interest expense TOTAL NET INCOME 6.5.3 Capital cash flow statements 2012 2013 CASH INFLOW Beginning 248296 Balance Partners capital 62000 Proceeds from 135801 loan Sales 39380 422688 Others 600 600 Total cash 527681 671584 inflow 2014 335152 895,280.00 78,636.00 80,000.00 158,636.00 1,053,916.0 0

10,000.00 60,000.00 14,400.00 8,000.00 586,000.0 0 60,000.00 10,000.00 85,080.00 45,233.00 878,713.00 174,203.00 23,086.00 151,117.00 151,117.00 2015 492791 2016 734825

553488 800 889440

714138 1000 1207929

908934 1000 1644759

Less : cash outflow Stocks Labor cost Add : operating expense Electricity & water Miscellaneous Taxes and licenses Others Computer advertisement Selling expense Repairs & maintenance Contingencies Total operating expense Interest expense Payments of loan Withdrawals Payment of taxes Acquisition of machinery & equipment & utilities CASH ON HAND

78636 21600 100236

93372 22680 119052

118456 23812 142268

145956 25008 170964

180525 26256 2006781

4000 60000 14400 1000 10000 1000 1000 1080 92480 23086 26418 31000 6165

69000 14832 1100 10500 1100 1100 1134 98766 18595 30909 33000 36110 -

79350 15276 1210 11025 1210 1210 1191 110472 13341 36163 35000 59405 -

91253 15732 1331 11576 1331 1331 1250 123804 7193 42311 37000 91832 -

104941 16200 1464 12155 1464 1464 1313 139001 39000 131822 -

248296

335152

492791

734825

1128155

6.5.4 Projected balance sheet Pasta Restaurant San Juan City BALANCE SHEET For year ended 2012 CURRENT ASSETS Cash FIXED ASSETS Gross Fixed Asset Accumulated depreciation Net Fixed asstes TOTAL ASSETS LIABILITIES notes payable income tax payable TOTAL LIABILITIES PARTNERS CAPITAL Casilla Capital Farrales Capital Cruzado Capital Duran Capital UyCapital Add:Net Income retained earnings less:drawings Total partners equity TOTAL LIABILITIES & CAPITAL 1,000,000.0 0 1,000,000.0 0 1,000,000.0 0 1,000,000.0 0 500,000.00 4500000 895,820.00 345,695.00 1241515 3645762.6 117,149.0 0 854237.38 3,000,000.0 0

2,195,632.0 0 49,869.38 2145762.62 854237.38

6.5.5 Financial analysis 6.5.5.1 Ratios I. Test of Profitability A. Net Profit Margin = Net Income After Tax Sales =8,156,381 20,250,000 = .40 B. Gross Profit = Profit before tax Income =12,548,277 8,156,381 = 1.54 Return on owners equity investment = Net Income Stock Equity =8,156,381 22,709,467 = .36 Turnover Rate of Gross Capital = Gross Sales Gross Capital =20,250,000 17,000,000 = 1.19 Test of Liquidity Current Ratio = Current Asset Current Liabilities =151,984.03 4,349,896.90 = .35 Quick on Acid Test = Asset - Inventories Current Liabilities =1,519,845.03 192000 4,349,896.90 = .31 Liquidity of Inventories = Cost of Sales Average Inventory =20,250,000 192,000 = 105.19 Deb To Net Wale Ratio = Total Liabilities Total Equities = 4,349,896.90 22,709,467 = .19

C.

D.

E.

F.

G.

H.

6.5.5.2 Break-even point analysis Break-even calculations assume a 25% to 30% gross margin. This is a conservative estimate, and it will be improved as strategic relationships develop and the benefits of Fitalianis Restaurant offerings are realized by customers. Break-even Analysis

Break-even Analysis: Monthly Units Break-even Monthly Revenue Break-even Assumptions: Average Per-Unit Revenue Average Per-Unit Variable Cost Estimated Monthly Fixed Cost

95,000.00 P95,000.00

P200.00 P200.00 P6,000.00

6.5.5.3 Capital recovery, and earnings Showing the cash payoff period, The project met the income requirements of 27% (cost of capital) since the total computer NPV is greater than the total project cost. The total project cost is 344,636.00 and the computer NPV is Year 2006 2007 2008 2009 2010 NPV Annual cash flow 77,968 127,470 196,375 281355 384,018 = 454,439 - 197,801 =256,638 27% 0.70740 0.62000 0.48819 0.38440 0.30268 net present value PHP 55,154 79,031 95,868 108,152 116,234

Payback period The investment will be recovered within 1 year and nine month. This means that the project is feasible because the capital will be recovered in less than 2 years. Year 2011 2012 2013 Net cash flow 77,968 127,470 196,375

2014 2015 total project cost recovered first year to be recovered

281355 384,018 197,801

-77,968 119,833 365 first year -127,470.00 to be recovered 349 119,833 349 =708 days payback period = 1 year 11 months and 7 days Rate of return The computation shows an average of 35.6% which means that the business is maximizing its assets throughout the operation. ROI Net Income/ Total Assets YEAR 2012 2013 2014 2015 2016 NET INCOME 76,735 126,237 195,142 280,122 382,785 ASSETS 253,228 338,851 495,257 736,058 1,128,155 ROI 30.30% 37.25% 39.40% 38.86% 33.93% 35.79%

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