Feasibility Example

CHAPTER 1
Management Design and Concept

A. Business Name and Logo
Figure 1: Establishments Logo

The official logo of Mix n Layer came from the idea of mixing and
layering which represents the mixing of a smoothies and layering a
sandwich. The tag line, Our sandwich. Your way represents the idea of
us making a sandwich but with the individuals preferences.
B. Background of the Restaurant
Sandwich
parlour
is
one
of
the
current
trends
in
food
establishment nowadays. It is highly in demand nowadays specially

among the youth because they get to make their own sandwich and
smoothies according to their own choice among healthy options. Since
there are only few establishments offering this kind of sandwich parlour,
it is decided to put up a food establishment that will serve sandwiches
and smoothies that are healthy and will be based with ones food
preference.
C. Business Concept
Mix n Layer serves the best make-your-own sandwich parlour that
will satisfy customers, serving them snacks according to their preference.
It seeks to be a unique establishment, which the customers will be the
one to choose the ingredients they want in their sandwich and beverage.
D. Vision
Mix n Layer will be recognized as one of the promoters of healthy
snacking in the Philippines, serving only the freshest and healthiest
sandwiches and all fruit smoothies at its best quality.
E. Mission
Mix n Layer in line with its vision aims to ensure that our
customers receive courteous, friendly, efficient and professional service.
To provide healthy and delicious snacks by using only fresh quality

ingredients, making it reasonably priced and to give satisfaction for our
customers.
To keep our facilities clean and environment-friendly giving our
customers a comfortable and clean place to dine in.

To generate a remarkable profit.
F. Objectives
To become profitable within 3 years of service

To make the tastiest and healthiest sandwich for busy people.
To serve all fruit smoothies and juices that is fresh and packed up with
vitamins.
To establish a well-known sandwich parlour having good quality product
for a reasonable price.

To become the premier sandwich shop in Bellagio Malate City.
G. Rules and Policies:

For the Customers:
1. Do not leave things unattended, the establishment is not responsible for
the loss of the customers personal belongings.
2. Pets are not allowed inside the food establishment.
3. Smoking is not allowed.

4. Customers have the right to complain about the food service offer by the
establishment.
5. Possession, use and dealing hard drugs and alcohol is strictly prohibited.
6. If the damages are done by the customers, they are the one who are
responsible to replaced it.
7. No solicitors allowed.
For the Employees:
1. Employees should .always wear their complete uniform during their
working hours.
2. For kitchen crew: Always wear hairnet inside the establishments kitchen.
Have a proper hygiene.
3. If theres a damage cause by the employees, it will be deducted to their
4.
5.
6.
7.
8.
salary or whatever the arrangement set by the manager.

Theft is strictly prohibited.
Employees with seven consecutive days of absence will be dismissed.
Three days late will be considered one day absence.
Do not let anyone enter the restaurant without a warm greeting.
Cell phones are not allowed during working hours.
H. Strategies
For customers:
For the opening of the establishment the first 5 customers will be
given 50% discount on all items that will be ordered

The establishment will be offering promos during Christmas and
Valentines
The establishment will be giving special freebies for customers during
their birthday if they will celebrate it in the said establishment

The establishment will be making Facebook fan page, twitter and
Instagram account so that it will attract more customers.

The establishment will be providing free Wi-Fi access for the
customers.
Flyers or coupons will be given around the vicinity so the people will
be familiarized with the service we are offering.

The establishment will be getting endorsements by TV personalities to
attract more customers.
For employees:
-
The establishment will get only employees with pleasing personality
and well-skilled.
The establishment is open for working students with pleasing
personality and has a good grades background.
CHAPTER 2
Foodservice Establishment Profile
A. Type of Business Organization
Partnership is a business whereby two or more persons bind themselves
together to contribute money, property, or industry to common fund with
the intention of dividing the profits among themselves (Article 1767, Civil
Code of the Philippines).
B. Capitalization
Name of Shareholder
ANDAL, Maureen
GALOTERA, Cindy
LAUZ, Paula Katrina
PALAAD, Tiffany
VILLEZA, Charisse
Amount of Shares
P 3,000,000.00
P 3,000,000.00
P 3,000,000.00
P 3,000,000.00
P 3,000,000.00
C. Type of Services Offered

Self-service is the type of foodservice where customers are carrying
their own food selection from place of display or assembly to a dining
area.
6
D. Food and beverages offered

Sandwiches:
Ham
Chicken
Tuna
Egg
Roast beef
Bacon
Pepperoni
Double meat
Triple meat
Bell pepper
Black olives
Cucumbers
Spicy mustard
Honey mustard
Ketchup
Vegetables:
Lettuce
Tomato
Onion
Pickles
Dressings:
Plain mayo
Sweet onion
Yellow mustard
Sides/ Add-ons:
Potato chips
Cheese
Sliced egg
Beverages:
7
Bottled water
Sola
Smoothies:
Mango
Orange
Watermelon
Strawberry
Banana
Guyabano
Toppings
Special K Oats and Honey Cereal
Oat Granola bar
E. Address with Map
Bellagio Square, Bocobo St., Malate, Manila
Figure 2: Address of the Establishment

F. Hours of Operation
8
Mondays-Thursdays
Overall hours of operation: 8:00 AM 12:00 MN
Opening Preparation: 8:00 AM 9:30 AM
Business Hours: 10:00 AM- 10:00 PM
Closing time and clean-up: 10:00 PM 12:00 MN
Fridays-Sundays
Overall hours of operation: 8:00 AM 1:00 AM

Opening Preparation: 8:00 AM 9:30 AM
Business Hours: 10:00 AM- 11:00 PM
Closing time and clean-up: 11:00 PM 1:00 AM
G. List of Business Requirements
10
Figure 3: BIR Permit
11
Figure 4: Business Permit
CHAPTER 3
Organizational Plan
A. Diagram
MIX N LAYER SANDWICH RESTAURANT
Figure 5: Organizational Chart

B. Job Title, Job Specification
Job title
Owner/General Manager
Job Description
Ensures that
establishment
Job Specification
None
operate efficiently
and profitably
while maintaining
their reputation
Maintains high
standards of food,
service, and health
and safety
Receives delivered
supplies
Ensures and
checks the
number of
supplies
Requests delivery
of goods from
suppliers
Markets for some
supplies which
wouldnt need to
Cashier
be delivered
Does the salary of
the employee
Greets the
Must be a graduate of
customers
entering into the
establishment
Handles all the
cash transaction of
an establishment
Checks daily cash
accounts
Maintains
monthly, weekly
and daily report of
any 2 or 4 year course

Must have at least 2-3
years experience
working as a cashier
Must have knowledge
in customer service
Knowledge in basic
Mathematics
Must have good
communication skills
in speaking English
transactions
Service crew
Responsible for
At least reached
providing courteous
college level or
and efficient food and
most preferably
beverages services to
graduated from
the guest
Attends and responds
college
Minimum of 2
to guests needs
years practical
promptly and
work experience
Skills about food
professionally
Able to stand or walk
and beverage
for hours
Performs general
service
Must have a good
self-confidence
Must work well
under pressure
Must have good
housekeeping and
cleaning duties,
including sweeping,
Security Guard
mopping, cleaning
communication
glasses, furniture,
skills in speaking
laying tables and up-
English
keeping of rest room

Secures the place
At least reached
from any act of
college level or
emergency or
most preferably
violence
Patrols the place
graduated from
and observe each
college
Must have taken
person who will
and passed
enter the
security guard
establishment
Protects all the
training
Must have at least
people inside the
2-3 years
establishment
experience as a
from any violence
security guard
Must have the
and emergencies
ability to protect
and serve
Must have good
communication
skills
Must be polite and
courteous
Dishwasher
Washes dishes,
glassware, flatware,
pots or pans using
dishwashers or by
hand
Cleans garbage cans
with water or steam
Maintains kitchen
work areas,
equipment, and
utensils in clean and
orderly condition
Places clean dishes,
utensils and cooking
equipment in storage
areas
At least high school

graduate 18 years old
and above
Have knowledge on
basic sanitary
guidelines
Ability to
communicate
effectively with coworkers and managers
Have an experience
working in a kitchen
environment
Sorts and removes

trash, placing it in
designated pickup
areas
C. Work Policies
House Rules
1. Employees must come to work on time.
2. Phone calls should be avoided during working hours unless it is an
emergency.
3. Complete uniform should be worn at all times.
4. Employees must observe proper grooming at all times.
5. First In-First Out Rule should be observed at all times.
6. Working areas must be kept clean at all times
Employee Work Policies:
1. All employees must wear hair restraints at all times. Males are
expected to have clean haircut and have their beard shaven. Females are
discouraged to have outlandish hair colour.
2. Finger nails must be kept well-trimmed and clean. Wearing of nail
polish of all kinds is not allowed.
3. Female employees must wear only light and simple make up.
4. Wearing of excessive jewelleries or accessories is discouraged. Only
earrings and watches are allowed.
5. Employees with illness, injuries and other communicable disease are
expected to stay at home to avoid infecting co-workers and food borne
illnesses.
6. Employees, specially the cashier and service crews, must always be
courteous, smiling and respectful at all times. They should give
customers a warm greeting at all times.
7. Schedule for time-in, time-out and break time must always be
followed.
D. Offenses Subject to Disciplinary Action
Rules of conduct for employees are intended to promote the orderly

and efficient operation of the business, as well as protect the rights of all
employees. Rules and regulation should be reasonable and fair, and
without discrimination. Violations, therefore, shall be regarded as cause
for disciplinary action. These rules are published for the employees
information and protection.
The following are the offenses implemented in the establishment:
1. Neglect of duty or complaining to his/her responsibilities.
2. Insubordination or refusal to comply with employers instructions,
unless such instructions are injurious to the employees safety and
health.
3. Immoral or indecent conduct.
4. Sleeping while on duty.
5. Consuming alcoholic beverages and illegal drugs while on duty.
6. Intentional falsification of personnel records, payroll reports, or other
in business records.
7. More than 3 or 5 days of absence due to sickness.
8. More than 3 times of tardiness.

E. Hiring Procedure
The first step in hiring in a food establishment is recruiting by
means of advertisement. The establishment will be posting signage in the
venue itself, recruiting via brochure or via internet. The specifications or
rather the qualifications will also be indicated per job title as well as the
number of employees needed per position.
Second
step
is
the
selection
of
potential
employees;
the
establishment will be screening the potential employees based on their

skills and experience with the requirements of the position. After doing
so, the manager or whoever is available within the owners will, will do an
oral interview to see which one is most suitable for the job. For the
cashier, the screening will be based on their experience in handling
money. For the service crew, the screening will be based on their skills in
serving a customer. For the security guard, the screening will be based
on their experience and skills in securing an establishment. And for the
dishwasher, the screening will be based on their skills in maintaining the
cleanliness of the kitchen facilities.
The hired employees will be attending a three-week training

program. After the training, the manager will contact the employees to
discuss some important matters and schedule their first day of work in
the establishment.
F. Disciplinary Procedures
Disciplinary procedures will be followed in case of violations to the
one who is in charge during the time when the violation is committed.
First, an employee will be given a verbal caution or warning when he or
she engages in problematic behaviour. In this, the employee will be asked
about the exact scenario and the reason of the violation that was
committed. If the violation is not that serious, the employee will only be
given a suspension with a minimum of one day. The violations committed
will determine whether the employee deserves dismissal or termination
contract.
Dismissal will be effective if the employee committed more than
three times of violations.
CHAPTER 4
Market Study
I.
Place/Location
The establishment is located at Bellagio Square, Malate Manila.
Figure 6: Bellagio Square

A. Description of Immediate Area
Mix n Layer is located in Bellagio Square which is near in many
business companies as well as shopping malls like Robinsons Place
Manila. It is also near St. Paul Manila. The place is highly accessible
among staffs and employees of the surrounding mall, offices, schools,
stores and also to Philippine General Hospital visitors.
B. Traffic volume
On weekdays, the traffic volume along Bellagio Square, Malate,
Manila which is near Robinsons Place Manila is about
467 vehicles
passing per hour on normal operation hours and an estimate of around

629 per hour on peak hours, northbound.
There are about 319 passers-by per hour on normal operation
hours and an estimate of around 352 per hour on peak hours, going to
the north (near Robinsons Place Manila) while there are an estimate of
227 passers-by per hour on normal operation hours and 278 passers-by
on peak hours going to the south.
C. Accessibility
The establishment is highly accessible among shoppers in
Robinsons Place Manila as well as business employees, students from St.
Paul Manila and to those staying in apartments and condominiums
nearby. It is also accessible to vehicles along Pedro Gil St. and to those
riding in LRT1.
D. People/Potential Customers
Customers will be coming from nearby companies, malls, schools,
government facilities and hospitals.
II.
Survey Results
Figure 7: Respondents Monthly Income

Among the 150 respondents, 17 persons earn above 20,001, 26 persons
earn 10,001-15,000, 28 persons earn 15,001-20,000, 37 persons earn
5,000 and below, and 42 persons earn 5,001- 10,000 per month. In
summary, the highest number of persons going to Bellagio Square has a
monthly income of 5,001- 10,000.
Figure 8: Respondents Budget Allocated When Eating Outside

Out of 150 respondents, 76 respondents spend below 150 when eating
outside while the other 59 and 10 respondents spend 151 to 300 and above
301 respectively.
Figure 10: Respondents Budget Allocated When Eating Outside

Among the 150 respondents, 2 persons eat outside once a month, 12
persons eat outside 2-3 times a day, 23 persons eat outside once a day and 2-3
times a month, 38 persons eat outside once a week and 52 persons eat outside 23 times a week. In summary, the people that are going to Bellagio square usually
eat outside 2-3 times a week.
Figure 11: Respondents Mode of Transportation When Eating

Outside
Out of 150 respondents, 75 respondents use public transportation as
their mode when eating outside, 45 respondents use private car when eating
outside and 30 respondents are walking when eating outside.
In summary, the majority of the respondents mode of transportation is

by public transportation with 50% or 75 respondents.
Figure 12: Respondents Preferred Meal of the Day to Eat Outside

Out of the 150 respondents, 42% or 64 respondents prefer eating outside
when lunch, 30% or 45 respondents when p.m. snack, 26% or 39 respondents
when dinner and 1% or 1 respondents when breakfast same as a.m. snack.
In summary, the majority of the respondents prefer eating outside during
lunch with 42% of 64 respondents.
Figure 13: Respondents Preferred Day Eating Outside

Out of 150 respondents, 58% or 87 respondents spend on weekdays
eating outside while 42% or 63 respondents spend on weekends.
In summary, the majority of the respondents spend their time eating
outside in weekdays with 58% or 87 respondents.
Figure 14: Respondents Companion When Eating Outside

Out of 150 respondents, 26% or 39 respondents choose coworkers as
their companion when eating outside, 24% or 37 respondents choose family,
20% or 31 respondents choose classmate 14% or 21 respondents choose
friends, 12% or 18 respondents choose boyfriend/ girlfriend and 3% or 4
respondents choose to be alone.
In summary, the majority of the respondents choose coworkers as their
companion when eating outside.
Figure 15: Respondents Considerations When Eating Outside

Out of 150 respondents, both price of the food and type of food got same
results with 36.6% or 55 respondents while 12% or 18 respondents considered
ambiance, 9% or 13 respondents considered servings and 6% or 9 respondents
considered nutritional value in food establishment
In summary, majority of the respondents considered type of food and
price of the food in food establishment.
Figure 16: Respondents Preference in Preparation of Their Food

Out of 150 respondents, 66% or 99 respondents prefer to prepare their
foods by themselves while 34% or 51 respondents did not agree to prepare their
foods by themselves.
In summary, majority of the respondents prefer to prepare their foods by
themselves.
Figure 17: Respondents Preference When Ordering Food

Out of 150 respondents, 83% or 125 respondents prefer dine in when
ordering a food while 11% or 16 respondents prefer take out and 6% or 9
persons prefer deliver.
In summary, the majority of the respondents prefer dine in when
ordering a food.
Figure 18: Respondents Food Preference, Pasta

Out of 150 respondents, 75 respondents rate pasta/noodles its highest
(5) while 7 respondents rate it at its lowest (1) based on their preference. The
other 6, 25, and 37 respondents rate it as 2, 3, and 4 respectively.
Figure 19: Respondents Food Preference, Pizza

Out of 150 respondents, 67 respondents rate pizza its highest (5) while
11 respondents rate it at its lowest (1) based on their preference. The other 11,
21, and 40 respondents rate it as 2, 3, and 4 respectively.
Figure 20: Respondents Food Preference, Sandwich / Burger

Out of 150 respondents, 63 respondents rate sandwich/burger its
highest (5) while 5 respondents rate it at its lowest (1) based on their
preference. The other 13, 18, and 51 respondents rate it as 2, 3, and 4
respectively.
Figure 21: Respondents Food Preference, Rice Meals

Out of 150 respondents, 105 respondents rate rice meals its highest (5)
while 2 respondents rate it at its lowest (1) based on their preference. The other
9, 5, and 29 respondents rate it as 2, 3, and 4 respectively.
Figure 22: Respondents Food Preference, Pastries

Out of 150 respondents, 36 respondents rate pastries its highest (5)
while 25 respondents rate it at its lowest (1) based on their preference. The
other 21, 46, and 36 respondents rate it as 2, 3, and 4 respectively.
In summary, rice meals fall as the most preferred food at 70% while
pasta/noodles, pizza, sandwich/burger and pastries fall in 2 nd, 3rd, 4th, and 5th
place equivalent to 50%, 44.7%, 42% and 24% as ranked by the respondents.
Figure 23: Respondents Frequency in Visiting Bellagio Square

Among the 150 respondents, 4 persons visit Bellagio Square 2-3 times a
day, 5 persons visit once a day, 28 persons visit 2-3 times a week, 34 persons
visit once a month, 38 persons visit 2-3 times a month, and 41 persons visit
Bellagio once a week.
In summary, most of the respondents go to Bellagio square once a week.
Figure 24: Respondents Experience Eating in a Sandwich Parlour

96 out of 150 respondents have eaten already in a sandwich restaurant
and the remaining 54 respondents have not yet eaten in a sandwich restaurant.
Figure 25: Respondents Familiarity of a Restaurant

Among the 150 respondents, 3 persons know the restaurant they visit
through radio broadcasts, 4 persons know the restaurant through newspaper,
7 persons know through magazines, 10 persons know the restaurant through
TV commercials, 24 persons know the restaurant through banners, 42 persons
know the restaurant through social networking sites, and 60 persons know the
restaurant they visit through relatives and friends.
In summary, most of
the people that go to Bellagio Square know the restaurant they visit through
their relatives and friends.
Figure 26: Respondents Frequency in Buying Sandwich

Among the 150 respondents, 14 persons buy a sandwich every day, 21
persons buy 2-3 times a week, 21 persons buy more than 5 times a month, 28
persons buy 3-5 times a month and 66 persons buy a sandwich 1-2 times a
month.
A. Target Market
The establishment will be aiming for shoppers from the nearby mall,
employees from business companies and agencies, visitors and employees of
the Philippine General Hospital, passers-by, and vehicles passing Pedro Gil
St., and Taft Avenue and students from St. Paul College and UP Manila.
B. Competitors
Mix n Layer will be beside establishments like Hellas Taverna Greek
Restaurant, Koi Bar and Restaurant, Shawarma, Na-Ha Japanese-Korean
Restaurant, Myst Rave Club, Agenda, and Hell Bar and Grill. Other possible
competitors are the restaurants located in Robinsons Place Manila and the
nearby areas.
Indirect Competitors
Hellas Taverna Greek Restaurant

Koi Bar and Restaurant
Shawarma
Na-Ha Japanese-Korean Restaurant
Myst Rave Club
Agenda
Hell Bar and Grill
III. SWOT Analysis

SWOT ANALYSIS of Competitors
Strengths
The nearby food establishments are of great advantage in terms of
the business maturity and the number of customers that will be
patronizing their restaurants.
Weakness
Most of the food establishments located in Bellagio Square offers
the same kind of foods and drinks. The price range of the foods offered
are more expensive compared to the regular restaurants.
Opportunities
Food establishments that are already in business for years have
opportunities to get reliable suppliers that will suit their perception.
There will also be more chances of having lots of customers that will
recommend their business to other people. Some of the nearby
competitors are also already advertised in magazines, blogs and other
media.
Threats
The nearby establishments will be of a disadvantage for there are
only few restaurants offering healthy sandwiches and smoothies in a less
expensive price.
SWOT ANALYSIS of Proposed Establishment
Strength
Mix n Layer is one of the few sandwich parlours in the food
industry. Sandwich parlours nowadays are starting to be popular for its
convenience, healthy choices and the given opportunity that customers
may customize their sandwich according to their choice of filling. Mix n
Layer is located at Bellagio Square in Malate, Manila which is just a few
walks away from Robinsons Place Manila. Bellagio Square was chosen
because of its accessibility to different establishments such as malls,
condominiums, apartments, schools, etc. Also, the place is surrounded
by other food establishments and is popular as a place for night outs
because of its bars. It will be an advantage for us because our
establishment, compared to the bars open at night will be providing

healthy and convenient sandwiches. Aside from bars, Bellagio Square is
also surrounded with a spa, a hair salon and a nail salon which are open
during the day. People coming from the said establishments, who are
health and beauty conscious, may become our customers because of our
healthy sandwiches. Healthy choices of fillings are provided for the
customers making sure that every bite is guilt-free.
Weakness
The location of the establishment is popular to be a night out place
where most of its competitors are bars.
Opportunity
People nowadays are becoming more and more health conscious.
Many of them are actors and actresses who may be the advertisers of the
establishment.
Threats
Mix n Layer is new in the industry, it will be difficult for the
establishment
to
attract
customers
establishments are already recognized.
considering
that
the
other
CHAPTER 5
Menu Planning & Operational Management
I.
Food Flow
A. Purchasing
Our establishment
chose prime vending as its method of
purchasing. A single vendor will supply the majority of the product needs
since our ingredients for our recipe are mainly fresh produce. The
agreement is based on a commitment to purchase the specified amount
for a specified period of time. DOLE will be providing our fruits and
vegetables, and Purefoods for the supply of the meat products.
B. Receiving
The establishment has no back doors so the delivery of products

will be done early in the morning before store opening. Ordered products
will be delivered every three days for meat products, every day for fruit
and vegetable products and once a week for dry products and kitchen
other supplies.
C. Food Handling
Pre-preparation will be done in the first hour and a half of the
business operation for ease in preparation during the business hours.
Pre-prepared items will be arranged for easier cooking and preparation
when an order is taken.
The crews will be required to wear hairnets, aprons, uniform and
gloves while in the kitchen to prevent contamination. There will also be
separate preparation spaces for beverage and sandwich ingredients
preparation.
D. Storage
The kitchen will be built with hanging cabinets for kitchen
utensils. For dry products, there will be one 6 elevated stainless steel
shelves. For cold and frozen products, the establishment will be
purchasing one two-door upright refrigerator and one chest freezer.
The establishment will also make sure that the chemicals and
cleaning materials are stored in cabinets not near the food preparation
areas.
E. Market List
Ingredients
Pork ham
Chicken
Amount
Unit Cost
used
per
week
10 kg
P102.00/250g
10 kg
P98.00/250g
ham
Tuna
Roast beef
Bacon
Pepperoni
Egg
3.41 kg
10 kg
10 kg
10 kg
20
dozens
Lettuce
10 kg
Tomato
7 kg
Onion
7 kg
Pickles
5 kg
Bell pepper 7 kg
Black olives 1 kg
Cucumber
10 kg
Mango
15 kg
Orange
15 kg
Strawberry 15 kg
Banana
15 kg
Watermelon 15 kg
Guyabano
15 kg
Plain Mayo 5 L
Total cost per

week
Total cost
per month
Total cost per

year
P 4,080.00
P 3,920.00
P 16,320.00
P 15,680.00
P 195,840.00
P 188,160.00
P471.50/1705g
P256.00/kg
P516.00/kg
P67.00/220g
P65.00/dozen
P
P
P
P
P
943
2,560.00
5,160.00
3,045.45
1,300.00
P
P
P
P
P
3,772.00
10,240.00
20,640.00
12,181.80
5,200.00
P
P
P
P
P
P100.00/kg
P120.00/kg
P93.00/kg
P58.50/270g
P126.00/kg
P53.00/142g
P40.00/kg
P80.00/kg
P100.00/kg
P100.00/kg
P78.00/kg
P28.00/kg
P79.00/kg
P706.50/3500
P
P
P
P
P
P
P
P
P
P
P
P
P
P
1,000
840.00
651.00
1,083.33
882.00
373.24
400
1,200.00
1,500.00
1,500.00
1,170.00
420.00
1,185.00
1,009.29
P
P
P
P
P
P
P
P
P
P
P
P
P
P
4,000.00
3,360.00
2,604.00
4,333.32
3,528.00
1,492.96
1,600.00
4,800.00
6,000.00
6,000.00
4,680.00
1,680.00
4,740.00
4,037.16
P 48,000.00
P 40,320.00
P 31,248.00
P 51,999.84
P 42,336.00
P 17,915.52
P 19,200.00
P 57,600.00
P 72,000.00
P 72,000.00
P 56,160.00
P 20,160.00
P 56,880.00
P 48,445.92
45,264.00
122,880.00
247,680.00
146,181.60
62,400.00
ml
Garlic
1 kg
P389.50/500g
P 779.00
P 3,116.00
P 37,392.00
powder
Yellow
5L
P62.50/200ml
P 1,562.50
P 6,250.00
P 75,000.00
mustard
Chili
1kg
P551.00/580g
P 950.00
P 3,800.00
P 45,600.00
powder
Black
1kg
P589.50/530g
P 1,112.26
P 4,449.04
P 53,388.48
pepper
Salt
Honey
1kg
5L
P34.50/kg
P41.50/120ml
P 34.5
P 1,729.17
P 138.00
P 6,916.68
P 1,656.00
P 83,000.16
mustard
Ketchup
Honey
Milk
Thyme
Cooking oil
Sugar
Cheese
5L
5L
50 L
500g
5L
5 kg
850
P196.50/3kg
P99.00/500ml
P74.50/L
P300.50/225g
P124.00/L
P121.00/2.5kg
P61.00/12
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
Walters
slices
50
slices
P69.00/pack
P 4,025.00
P 16,100.00
P 193,200.00
Sugar-free
packs
P 3,240.00
P 12,960.00
P 155,520.00
327.5
990.00
3,725.00
667.77
620
242
4,320.83
1,310.00
3, 960.00
14,900.00
2,671.08
2,480.00
968.00
17,283.32
15,720.00
47,520.00
178,800.00
32,052.96
29,760.00
11,616.00
207,399.84
wheat
bread
Walters
50
P54.00/10
Double
packs
pack
fibre wheat
bread
Walters
Thick
20
slice packs
P60.00/21
P 1,257.14
P 5,028.56
P 60,342.72
P 3,500.00
P 14,000.00
P 168,000.00
pack
bread
Walters
50
P70.00/16
Weight
packs
pack
bread
Kelloggs
7 kg
P124.50/209g
P 4,169.80
P 16,679.20
P 200,150.40
Special K
Granola
7 kg
P169.50/500g
P 2,373.00
P 9,492.00
P 113,904.00
Oats
Farmers
500
P12.50/22g
P 6,250.00
P 25,000.00
P 300,000.00
Potato
packs
chips
Bottled
500
P11.00/500ml
P 5,500
P 22,000.00
P 264,000.00
P34.00/473ml
P 17,000.00
P 68,000.00
P 816,000.00
P 98,597.78
P 394,391.12
P 4,732,693.44
control
water
Sola
tea
TOTAL:
II.
bottles
iced 500
bottles
Menu Production
Single Layered
Porkys Ham
Our pork ham sandwich is a heavenly taste of savoury sliced ham with
special dressing and your choice of crisp vegetables.
Chickys Ham
Delicious sliced chicken breast and ham with your choice of vegetables
and dressings served on freshly baked bread.
Roastys Beef
Our tasty and delicious roastys beef that comprises of lean and tender
sliced roast beef with your choice of vegetables and dressing served on
freshly baked bread.
Tasty Tuna
Flaked tuna, mixed with mayo and your choice of fresh vegetables that
will satisfy and built to suit your craving.
Honeys Bacon
A taste tempting of crispy bacon stuffed on freshly baked bread with your
own choice of vegetables and dressings.
Ronis Pepperoni
An extraordinary hot that served on freshly baked bread, it features spicy
pepperoni and your choice of fresh vegetables and dressings or anything
else your taste buds desire.
Double Layered Meaty Sandwich
Chicky is into Bacon

Our terrific and superb double layered meat freshly baked bread stuffed
with tender sliced chicken, crispy bacon, and your choice of tasty
vegetables and condiments. Stop imaging and get your mouth over to our
Mix n Layer sandwich.
Triple Layered Meaty Sandwich
Ultimate BBP
The Mix n Layer proves great things comes in threes. In this case, those
three things happen to be crispy bacon, tender beef and pepperoni in a
large, multi-layer sandwich with dressings and your choice of fresh
vegetables.
Fruitful Smoothies
Be refreshed with our fruitful, healthy and guilt-free juices made with
fresh whole fruits. Made classic, you can make it a meal by adding
delicious and healthy cereals and granola.
A. Recipe Costing
Menu Item: Porkys Ham
Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Pork Ham
Recipe
Price
Weight
A.P. Cost
Yield % E.P. Cost
30 g
70.00/16 slices
100%
82.25% 72.61
102.00
Cost
12.24
Bread
2 pieces
80 g
63.38/17 slices
Dressing
2 tbsp.
30 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000g
240
13.20
70%
9.21
41.92
Total Recipe Cost: 41.92

Number of Portions per Serving: 1
Cost per Portion/Serving: 41.92
Selling Price (60%): 69.86
Menu Item: Chickys Ham

Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Weight
Recipe
Price
A.P. Cost
Yield % E.P. Cost
Cost
Chicken
Ham
30g
98.00/250g
100%
98.00
82.25% 72.61
11.76
Bread
2 pieces
80 g
63.38/17 slices
Dressing
2 tbsp.
30 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
9.21
41.44

Menu Item: Tasty Tuna

Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Tuna
Recipe
Price
Weight
A.P. Cost
Yield % E.P. Cost
30 g
471.50/1705g
70%
82.25% 72.61
673.57
Cost
11.85
Bread
2 pieces
80 g
63.38/17 slices
Dressing
2 tbsp.
30 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
9.21
41.53

Menu Item: Roastys Beef

Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Roast Beef
Recipe
Price
Weight
A.P. Cost
Yield % E.P. Cost
30 g
256.00/1000g
100%
82.25% 72.61
256.00
Cost
7.68
Bread
2 pieces
80 g
63.38/17 slices
Dressing
2 tbsp.
30 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
9.21
38.68

Menu Item: Honeys Bacon

Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Bacon
Recipe
Price
Weight
A.P. Cost
Yield % E.P. Cost
30g
516.00/1000g
100%
82.25% 72.61
516.00
Cost
15.48
Bread
2 pieces
80 g
63.38/17 slices
Dressing
1 tbsp.
15 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
9.21
45.16

Menu Item: Ronis Pepperoni
Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Pepperoni
Recipe
Price
Cost
Weight
A.P. Cost
Yield % E.P. Cost
30g
67.00/220g
100%
100%
9.14
82.25% 72.61
9.21
Bread
2 pieces
80 g
63.38/17 slices
Dressing
2 tbsp.
30 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
38.82

Menu Item: Chicky is into Bacon
Total Yield:
1
Quantity
Edible
Ingredient Portion
Measure
Weight
Recipe
Price
A.P. Cost
Yield % E.P. Cost
Cost
Chicken
Ham
30g
98.00/250g
100%
98.00
Bacon
30g
516.00/1000g
100%
516.00
82.25% 72.61
11.76
15.48
Bread
2 pieces
80 g
63.38/17 slices
Dressing
1 tbsp.
15 ml
324.58/1933.33 ml 100%
425.61
7.27
Vegetables
55 g
55 g
168/1000 g
240
13.20
70%
9.21
56.92

Menu Item: Ultimate BBP

Total Yield:
Quantity
Edible
Ingredient Portion
Measure
Recipe
Price
Cost
Weight
A.P. Cost
Yield % E.P. Cost
Bacon
30g
516.00/1000g
100%
516.00
15.48
Roast Beef
30 g
256.00/1000g
100%
256.00
7.68
Pepperoni
30g
67.00/220g
100%
100%
9.14
82.25% 72.61
9.21
Bread
2 pieces
80 g
63.38/17 slices
Dressing
1 tbsp.
15 ml
324.58/1933.33 ml 100%
Vegetables
55 g
55 g
425.61
7.27
60.15

Menu Item: Beverages

Total Yield:
Ingredient
Quantity
EdiblePrice
Recipe
Portion
Bottled water
Measure
Weight
A.P. Cost Yield % E.P. Cost
1 bottle
500 ml
11.00
100%
11.00
Cost
11.00

Quantity
Ingredient
Sola
Edible
Portion
Recipe
Price
Measure
Weight
1 bottle
473 ml
34.50
100%
34.50
Cost
34.50

Menu Item: Side dish
Total Yield:
Quantity
Ingredient
Potato chips
Edible
Portion
Recipe
Price
Measure
Weight
1 pack
22 g
12.50
100%
12.50
Cost
12.50

Menu Item: Add-ons

Total Yield:
1
Quantity
Ingredient
Portion
Measure
Cheese
Edible
Weight
1 slice
Recipe
Price
A.P. Cost
Yield % E.P. Cost
61.00/12 slices 100%
61.00
Cost
5.08

Quantity
Ingredient
Sliced egg
Edible
Portion
Recipe
Price
Measure
Weight
A.P. Cost
Yield % E.P. Cost
pc
30 g
67.00/12pcs. 90%
74.44
Cost
3.10


Menu Item: Fruitful Smoothies
Total Yield:
1
Quantity
Ingredient
Edible
Portion
Recipe
Price
Yield % E.P. Cost
Cost
Measure
Weight
A.P. Cost
Fruit
cup
112g
130.17/1000g 67%
184.00
20.61
Milk
60 ml
60 ml
74.50/L
100%
74.50
4.47
Honey
2 tsp.
10 ml
99/500ml
100%
99.00
1.98
Toppings
1 tbsp.
15 g
124.00/355g 100%
124.00
5.24
32.30

Quantity
Edible
Ingredient Portion
Recipe
Price
Cost
Measure
Weight
A.P. Cost
Yield % E.P. Cost
Fruit
cup
168g
130.17/1000g
67%
184.00
30.91
Milk
70ml
70ml
74.50/L
100%
74.50
5.22
Honey
1 tbsp.
15 ml
99.00/500ml
100%
99.00
2.97
20g
124.00/355g
100%
124.00
6.99
Toppings
46.09

III.
Waste Management
To avoid hazards to the environment, the restaurant will manage
its waste by means of:
Waste Segregation
All non-biodegradable and recyclable items are separated from the
biodegradable items; there will be trash cans allotted for each.
Collection
Items such as plastics, Styrofoam and metal cans are placed in
separate trash bags. Biodegradables are collected by dump trucks every
morning.
Recycling
The establishment will be contracting junkshops for the collection
of plastic bottles, papers, cartons and other reusable items which are to
be collected every two days.
Reducing
To reduce plastic consumption and thus helping the environment,

the establishment will be using paper packaging and beverage wares
made from recycled materials.
Grease/Oil Management
Grease traps will be installed in the sinks pipes to prevent oil and
oil solids from going to the sewers. The grease traps will be emptied every
two months according to product manual.
Chapter 6
Market Plan
A. Sales Forecast of the Year
Seating capacity 45
Turnover rate ratio

A.M. Snack - 1.5 x
30
45
Lunch
- 1.5 x
30
45
P.M. Snack - 1.5 x
30
45
Dinner
30
45
_______
- 1.5 x
180
Average check
Sandwiches - 74
Add-ons
- 9.5
Smoothies - 65.5
Beverages
- 34
_____
183
Month
January
(31)
February
(28)
March (31)
April (30)
May (31)
June (30)
July (31)
August
(31)
Maximum
Cover in a
Month
5,580
5,040
5,580
5,400
5,580
5,400
5,580
5,580
Average
Check
183
183
183
183
183
183
183
183
Maximum
Sales per
Month
1,021,140
.00
922,32
0.00
1,021,140
.00
988,20
0.00
1,021,140
.00
988,20
0.00
1,021,140
.00
1,021,140
.00
Projected
Turnover
Ratio (%)
70%
80%
90%
60%
60%
70%
70%
60%
Projected
Cover in a
Month
3
,906
4
,032
5
,022
Projected
Sales in a
Month
3,240
592,920
,348
,780
,906
,348
3
3
3
3
714,798
737,856
919,026
612,684
691,740
714,798
612,684
September
(30)
October
(31)
November
(30)
December
(31)
Total
Projected
Sales
(Year)
5,400
5,580
5,400
5,580
183
183
183
183
988,20
0.00
1,021,140
.00
988,20
0.00
1,021,140
.00
65%
70%
80%
90%
,510
,906
,320
,022
3
3
4
5
642,330
714,798
790,560
919,026
8,
663,220
A. Advertising and Promotion

Newspaper Ad
The establishment will be having advertisement space in the
newspaper, particularly in Manila Bulletin every Fridays for the first
month of business to get more customers.
Flyers / Brochures
Flyers and brochures will be printed out and distributed in the

nearby malls such as Robinsons Place Manila. There will also be
brochures at the concierge areas of the malls and at brochure stands in
the supermarkets.
Posters
Posters will be placed at entrances of the malls, schools such as St.
Paul Collage, Manila
and University
of
the Philippines,
Manila,
condominiums, companies and LRT 1 stations nearby.

Website
The establishment will be making a website consisting of the
establishments interiors, food and prices plus promo updates. The
website will also be linked to Facebook fan page, twitter account and
Instagram account.
Facebook Fan Page

The establishment will be making a Facebook fan page to help
reaching all the people who wants to know about the products and will
inform and update the likers of the different promos of the sandwich
parlour. Fan page will also be conducting contests such as photo contest
of their sandwich experience and food photography.
Twitter
Like the face book fan page, the establishments twitter account
will be used to update and answer questions of customers about the
establishment will be answered there and will inform people on the
different promos of the sandwich parlour. The twitter account will also be
linked to the website and the Facebook account of the establishment.
Instagram
The establishment will be making Instagram to be used in posting
photos of different kinds of customized sandwiches and smoothies, and
also some information about promos will be posted there. It will also be
linked to the website, Facebook account and twitter account of the
establishment.
Magazine Advertisement
The establishment will be searching for a magazine that will write a

review and whats new about the sandwich parlour so it will help
increase the sales of the establishment.
Chapter 7
Facilities Layout and Design
I.
SPACE ANALYSIS
The Establishment floor area consists of 150 square meters of
interior floor space with 90 square meters for the dining area or 60% of the
total facility, and 60 square meters for kitchen area or 40% of the total
facility. The commercial space is pre-built with glass walls at the front of the
establishment that will account for less electric consumption during
morning and afternoon services. The interior of the establishment, walls are
made up of bricks and floor that is dark gray ceramic tiles with colorful
varieties of wood for furniture like chairs, table, and some part of service
area for having a good ambiance of establishment. Hanging lights will be
used in the dining area and centralized aircon for the comfortness of
customers and there will be a flat screen television at the wall in the dining
area for the advertisement and there will be also a magazine rack.
1. Receiving
The establishment has no back doors, so the delivery of products will

be done early in the morning before the store opening. Ordered products
will be delivered every three days for meat products, every day for fruit
and vegetable products and once a week for dry products and other
kitchen supplies.
2. Storage
A. General description of the space
Storage area will be used in storing the dry foods and refrigerator
for the perishable foods like vegetables that will preserve its freshness
and crispiness. It will be located at the kitchen area beside the
preparation area.
B. Relationship to other area
It is located near the kitchen door for easy receiving and storing
foods in the food shelves and refrigerator.
C. Amount space needed
9 square meters or 6% of total facility will be allotted for the storage

area.
D. Special design features
The storage area will be built with hanging cabinets for kitchen
utensils
and for dry foods and also elevated stainless steel shelves for
the other dry products and one two door upright refrigerator and one
chest freezer for cold and frozen products.
3. Kitchen
The kitchen is composed of equipment that is needed in making
sandwiches and smoothies. It is a compacted area where there is
washing, preparation and storage area and other equipment needed.
B. Relationship to other areas
It is located near the service area for easily access of the food. It is also to
minimize the space because of limited spacing for the kitchen.
60 square meters or 40% of the total facility will be allotted for the
kitchen area.
The kitchen is composed of refrigerator; gas stove oven, blender,
preparation table and elevated shelves in storing foods.
4. Preparation
Preparation area will be the space for preparing the vegetables
such as for chopping, cutting, slicing and for the mis en place of the
things to be needed in making a sandwich. Preparation of the dressings
will be also done here. It will be located at the kitchen near on the food
window.
The preparation area will be located near the food window of the
kitchen to the service area for convenient passing and putting the preprepared food in glass food display. It is also far from other area that can
contaminate to foods like garbage area.

33 square meters or 22% of the total facility will be allotted for the
preparation area.
In preparation area, there would have a wide steel rectangle table
for cutting, peeling, chopping of vegetables for the sandwich and for
fruits for the smoothies.
5. Employee locker room and toilet
Employee locker will be provided for storing employees belongings
while they are on their work. It will be located behind the washing area.
The establishment will also have a unisex comfort room and a washing
area with one sink.
Comfort room will be located towards from the entrance door
together with the washing and employees locker. It is designed for the
convenient of the employees to change their clothes.

12 square meters or 8% will be allotted for employees locker room
and for the wash area and comfort room of men and women.
The employees locker will be a box style metal locker for storing
their personal properties like bags, clothes while they are on their
working time. The comfort room and wash room area has a good design
with an appropriate space needed. It has a toilet, tissue case, two sinks,
and two mirrors at the washing area.
6. Service areas
Service area will be at the front of the kitchen near the dining area
and cashier area for easy accessibility it has glass food window for the
customers convenient in choosing their preferences for their sandwich.
Also, it has a hanging light intended for proper lightning for customers in
choosing their orders.
It is near the preparation area in the kitchen for easy preparing

and serving the foods.
27 square meters or 18% of the total facility will be allotted to the
service area.
The service area will have a glass food display for the customers
convenient in choosing vegetables, dressings etc. in their sandwich.
There is also a microwave oven for heating the sandwiches and blender in
making smoothies.
7. Dining
Dining area will be 60% of the space of the establishment having
30 seating capacity composed of a variety of colours for chairs and
rectangle tables that will enhance the ambiance of the establishment. It
is made up of wood good for 4 seating capacity.
Dining area will be located near the cashier and food display for
easy accessibility and for a smooth flow of the ordering process of the
customers.
63 square meters or 42% of total capacity will be allotted to the
dining area.
The dining area will have hanging light and a colourful chairs and
tables made up of wood and centralized air conditioner for the customers
comfortability.
8. Ware washing
Ware washing area will be the space allocated for washing wares,
utensils, and for the cleaning and sanitation of the establishment. It will
be located at the kitchen on the right back part of the kitchen.
It is located at the end of the right side of the kitchen near the
garbage area for waste disposal for easy access.
6 square meters or 4% of total facility will be allotted for the ware
washing area.
The ware washing area consist of a stainless steel double deep sink
that is intended for easy ware washing and cleaning of fruits and
vegetables during preparation.
II.
UNIFORM (pictures and description)
Figure 27: Employees Uniform
The uniform of the employee was designed to be blue and black as blue is
the major color chosen for the establishment. It is for the customers for them to
easily distinguish who are the employees. Blue signifies neatness, calmness
and cleanliness.
III.
MENU DESIGN
Figure 28: Single Meat Sandwiches
Figure 29: Double & Triple Meat Sandwiches
Figure 20: Beverages
IV.Layout
A.Facade
Front
Mans Eye View Perspective
Semi Focus
C.Interior Perspective
Dining area
Kitchen
D.Floor plan
Wash
Area
Refrigerators
Employees Locker Elevated
Stainless
Room and Toilet
Steel Shelves
Kitchen
Customers
CR
Table
Table
Preparation Table
Counter Table
Dining Area
Stove with
Oven
Chairs
and
Tables
Sink
Chapter 8
FINANCIAL PLAN
I.
Projected Start-Up
A. Lease/Rental Fees
2 years Lease
Initial Down Payment

P 1,000,000.00
Succeeding
Monthly
Payment (Balance)
P 62,500.00 x 24
B. Advertising Expenses
Media
Newspaper
Advertisements,
Expense
Manila P 76,204.80
Bulletin (1/8 page) every Friday for the

first month of business only
Flyers/Brochures/Posters/Magazines
TOTAL
P 15,000.00
P 91,204.80
Total
P 2,500,000.00
C. Furniture and Fixtures

Item
Price
per Qty.
item
Commercial Lighting
P 3,140.00
Hanging Lamps
P 1,423.00
Air Conditioner (centralized)
P 9,745.00
Magazine Stand
P 1,150.00
Chairs
P 1,243.00
Square Indoor Tables
P 1,800.00
Rectangular Indoor Tables
P 3,200.00
Cashier Table
P 11,000.00
Display Counter
P 52,000.00
Pastry Rack
P 23,000.00
Kitchen Shelves & Cabinets P 41,500.00
(package)
Stainless Steel Table
Total:
P 8,680.00
Total Price
4
14
2
2
30
12
2
1
1
1
2
P
P
P
P
P
P
P
P
P
P
P
12,560.00
19,922.00
19,490.00
2,300.00
37,290.00
21,600.00
6,400.00
11,000.00
52,000.00
23,000.00
83,000.00
P 17,360.00
P 305,922.00
D. Kitchen Equipment
Equipment
Gas Burner with Oven
Microwave Oven
Range Hood
Price per item

P 37,121.00
P 7,500.00
P 10,548.00
Quantity
1
2
1
Total Price
P 37,121.00
P 14,000.00
P 10,548.00
Beverage Cooler
Water Dispenser
Upright Refrigerator
Chest Freezer
Blender
Utensil Sterilizer
Exhaust Fan
Total:
P
P
P
P
P
P
P
21,850.00
3,928.00
34,393.00
18,499.00
4,995.00
1,148.00
1,198.00
1
1
1
1
4
1
1
P 21,850.00
P 3,928.00
P 34,393.00
P 18,499.00
P 19,980.00
P 1,148.00
P 1,198.00
P 162,665.00
E. Kitchen Tools and Table Appointment

Kitchen Ware
Item
Plastic Tongs
Spatula
Mixing Bowl
Utility Bowl
Cooling Rack
Strainer
Colander
Peeler
Knife
Chopping Board
Measuring Cup & Spoon
Price per Piece

P 98.95
P 107.75
P 149.75
P 10.95
P 400.00
P 119.00
P 159.00
P 60.00
P 250.00
P 150.00
Quantity
6
3
15
20
3
4
4
5
10
10
Total Price
P 593.70
P 323.25
P 2,246.25
P 219.00
P1,200.00
P 476.00
P 636.00
P 300.00
P 2,500.00
P 1,500.00
Set
Meat Thermometer
Squeeze Bottle
Kitchen Scissors
Baking Sheet
Utility Tray
Total:
P
P
P
P
P
P
4
2
12
4
5
3
P 400.00
P 600.00
P 360.00
P 603.00
P 550.00
P 330.00
P 12,837.20
100.00
300.00
60.00 (2 pcs)
150.75
110.00
110.00
Table Appointment
Item
Pilsner Glass
Juice Glass
Small Dinner Plate (round)
Dinner Fork
Bread and Butter Knife
Bar Spoon
Total:
Grand Total:
Quantity
40
40
40
40
40
40
Price per Piece

P 65.95
P 40.95
P 49.95
P 120.00 (5 pcs)
P 150.00 (5 pcs)
P 120.00 (5 pcs)
Total Price
P 2,638.00
P 1,638.00
P 1,998.00
P 960.00
P 1,200.00
P 960.00
P 9,394.00
P 22,231.00
F. Office Supply and Equipment

Office Equipment
Price
per
Item
Qty
Total Price
Laptop
Printer
Fax Machine (Fax/Phone & Copier)
Total:
1
1
1
Piece
P20,100.00
P4,100.00
P4,500.00
Coupon Bond (500sheets)
P 112.00
P 336.00
Ball Pen (12 pcs)

Ink Cartridge
Office Supply Cost per Month:
1
8
P 80.00
P 500.00
P 80.00
P 4,000.00
P 4, 416.00
P 20,100.00
P 4,100.00
P 4,500.00
P 28,700.00
Office Supply per Month
Office Supply Cost per Year:
P 52, 992.00
G. Utilities Expense
Description
Estimated Energy
Cost per month

P 55,000.00
Cost for the year

P 660,000.00
Consumption
Estimated Water
P 15,000.00
P 180,000.00
P 1,900.00
P 2,000.00
P 22,800.00
P 24,000.00
P 886,800.00
Consumption
Internet - Telephone Business
Garbage Disposal
Total Annual Cost:
H. Kitchen Supplies
Monthly Supplies Estimate
Item
Dishwashing
Cost
P 350.00
Quantity
1 bottle
Supply Cost
P 350.00
Liquid
Paper Towels
Plastic Gloves
Sponge
Steel Wool
Hand Towels
Liquid Hand Soap
Gas Tank
Total:
P
P
P
P
P
P
P
9 rolls
1 box
5 pcs
4 pcs
10 pcs
2 bottles
1 tank (22kgs)
P 190.00
P 60.00
P 60.00
P 40.00
P 190.00
P 110.00
P 1519.10
P 2,519.10
63.33/3 rolls
60.00
12.00
10. 00
19.00
55.00
1519.10
Annual Supply Cost: P 30,299.20

I. Cleaning Supplies
Monthly Supplies Estimate
Item
Liquid Bleach
Detergent Powder
Rubber Gloves
Mop Rug
Window Cleaner
Solution
Total:
Annual
Cost
P 70.00
P 171.00
P 40.00
P 69.00
P 80.00
Quantity
1 bottle
1 pack
4 pairs
1
1 bottle
Supply Cost
P 70.00
P 171.00
P 160.00
P 69.00
P 80.00
P 550.00
P 6,600.00
Supply
Cost:
Reusable Supplies
Item
Dust Pan
Mop
Mop Presser
Broom
Total:
Cost
P 60.00
P 98.00
P 100.00
P 50.00
J. Dinning Supplies
Quantity
2
1
1
2
Supply Cost
P 120.00
P 98.00
P 100.00
P 100.00
P 418.00
Item
Tissue
Tooth Pick
Straw
Plastic Container
Total:
Cost
P 37.75/pack
P 71. 00/box
P 24.75/pack
P 45.00/30 pcs
Quantity
6 packs
1 box
3 packs
300 pcs
Supply Cost
P 226.50
P 71.00
P 74.25
P 450.00
P 821.75
Quantity
7 pcs
8 pcs
Supply Cost
P 140.00
P 160.00
Annual Supply Cost: P 9,861.00

Reusable Supply
Item
Cloth Floor Mat
Pot Holders
Cost
P 20.00
P 20.00
Total:
P 300.00
K. Pre-employment Training Expense

The establishment will be allotting P 70,000.00 for pre-employment expenses.
The expenses include the food preparation training for crews and other fees
needed for the training of employees.
L. Uniform Expense
The establishment will be allotting P 8,000.00 for the employees uniforms

consisting of 3 sets per each employee.
M. Maintenance, Repair and Replacement Expense
The establishment will be allotting P 60,000.00 for maintenance and
replacement of equipment, lighting, furniture and fixtures, and the facility
itself.
N. Additional Gadgets
Item
LCD Television
Cost
P 26,800.00
Quantity
1
Total Cost
P 26,800.00
O. Salary
AM and PM Shift
Monthly
Salary Total Monthly Salary
Per Employee
Owner/Manager (5)
P 9,000.00
P 45,000.00
Cashier (2)
P 14,070.00
P 28,140.00
Service Crew (6)
P 15,000.00
P 90,000.00
Dish Washer (2)
P 10,000.00
P 20,000.00
Security Guard (2)
P 14,070.00
P 28,140.00
Total:
P 211,280.00
Total Salary per Year:
P 2,535,360.00
P. Market List Expense

Total Expense per Week
P 98,597.78
Total Expense per Month
P 394,391.12
Total Expense per Year
P 4,732,693.44
Mix n Layer: Our Sandwich, Your Way

Trial Balance
January 31, 2015
Account Titles
Debit
Cash
P 12,882,373.56
Office Supplies
P 52,992.00
Kitchen Supplies
P 30,299.20
Cleaning Supplies
P 6,600.00
Dinning Supplies
P 9,861.00
Reusable Supplies
P 718.00
Office Equipment
P 28,700.00
Credit
Kitchen Equipment
P 162,665.00
Kitchen Tools and Table P 22,231.00

Appointments
Furniture and Fixtures
P 305,922.00
Gadgets
P 26,800.00
Prepaid Rent
P 1,000,000.00
Inventory
P 4,732,693.44
Capital
P 15,000,000.00
Income
P 8,663,220.00
Salaries Expense
P 2,535,360.00
Utilities Expense
P 886,800.00
Rent Expense
P 750,000.00
Advertisement Expense
P 91,204.80
Miscellaneous Expense
P 138,000.00
TOTAL:
P 23,663,220.00
P 23,663,220.00
Mix n Layer: Our Sandwich, Your Way

Income Statement
As of January 31, 2015
Revenues:
Service Income.. P 8,663,220.00
Less Operating Expenses:
Utilities Expense. P 886,800.00
Salaries Expense.. P 2,535,360.00
Rent Expense P 750,000.00
Advertising Expense.. P 91,204.80
Miscellaneous Expense. P 138,000.00
Total Operating Expense.P 4,401,364.80
Net Income during the period.. P 4,261,855.20

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CHAPTER 1

Management Design and Concept

Figure 1: Establishments Logo

establishment nowadays. It is highly in demand nowadays specially

To provide healthy and delicious snacks by using only fresh quality

customers a comfortable and clean place to dine in.

To become profitable within 3 years of service

for a reasonable price.

G. Rules and Policies:

3. Smoking is not allowed.

salary or whatever the arrangement set by the manager.

For the opening of the establishment the first 5 customers will be

given 50% discount on all items that will be ordered

their birthday if they will celebrate it in the said establishment

Instagram account so that it will attract more customers.

be familiarized with the service we are offering.

The establishment will get only employees with pleasing personality

C. Type of Services Offered

D. Food and beverages offered

Figure 2: Address of the Establishment

Overall hours of operation: 8:00 AM 1:00 AM

G. List of Business Requirements

Figure 3: BIR Permit

Figure 4: Business Permit

Figure 5: Organizational Chart

any 2 or 4 year course

and efficient food and

laying tables and up-

keeping of rest room

from any act of

and observe each

person who will

people inside the

from any violence

At least high school

Sorts and removes

Employee Work Policies:

Rules of conduct for employees are intended to promote the orderly

8. More than 3 times of tardiness.

establishment will be screening the potential employees based on their

The hired employees will be attending a three-week training

Figure 6: Bellagio Square

passing per hour on normal operation hours and an estimate of around

Figure 7: Respondents Monthly Income

Figure 8: Respondents Budget Allocated When Eating Outside

Figure 10: Respondents Budget Allocated When Eating Outside

Figure 11: Respondents Mode of Transportation When Eating

In summary, the majority of the respondents mode of transportation is

Figure 12: Respondents Preferred Meal of the Day to Eat Outside

Figure 13: Respondents Preferred Day Eating Outside

Figure 14: Respondents Companion When Eating Outside

Figure 15: Respondents Considerations When Eating Outside

Figure 16: Respondents Preference in Preparation of Their Food

Figure 17: Respondents Preference When Ordering Food

Figure 18: Respondents Food Preference, Pasta

Figure 19: Respondents Food Preference, Pizza

Figure 20: Respondents Food Preference, Sandwich / Burger

Figure 21: Respondents Food Preference, Rice Meals

Figure 22: Respondents Food Preference, Pastries

Figure 23: Respondents Frequency in Visiting Bellagio Square

Figure 24: Respondents Experience Eating in a Sandwich Parlour

Figure 25: Respondents Familiarity of a Restaurant

Figure 26: Respondents Frequency in Buying Sandwich

Hellas Taverna Greek Restaurant