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Chapter I
INTRODUCTION
Restobar is derived from two words, restaurant and bar. A restaurant is a business
establishment which prepares and serves food and drink to customers in return for
money. It can be paid before the meal, after the meal or by a running tab. Usually in a
restaurant the meal is eaten within the premises but many restaurants nowadays offers
take-out and food delivery services. Restaurants can be distinguished in different ways.
The primary factors are usually the cuisine. It may differentiate also on factors including
speed, formality, location, cost, service, or novelty themes. It also range from inexpensive
and informal dining places that caters to people working nearby, with simple food served
in simple settings at low prices, to expensive establishments serving refined food and fine
wines in a formal setting. In informal dining, customers usually wear casual clothing. In
expensive and formal dining customers might wear semi-casual, semi-formal or formal
wear. Typically, customers sit at tables. Their orders are taken by a waiter, who brings
the food. After eating, the customers then pay the bill (wikipedia, 2013).
The counter at which drinks are served by a bartender is called the bar. It refers to
a specialized counter where alcoholic drinks like beer, wine, liquor and cocktails are
served and will be consumed within the premises. Prospective customers may sit or stand
at the bar and be served by the bartender, or they may sit at tables and be served by
cocktail servers. Bars usually have entertainment stage like live bands, acoustic artists,
comedians, strippers and dancers. Bars usually with entertainment are often called music
bars or night club (wikipedia, 2013).
The municipality of Buug has many residents with students studying in the cities.
They experienced dining in restaurants and hopping to bars during night outs with
cliques. One of the many aims of the researchers is to give the people of Buug and
neighboring municipalities to experience such uniqueness of music bars and dining in a
restaurant with affordable and good services.
To ensure the viability of the project, the researchers came up to this study. Every
findings and data in this project will be used to whether pursue or revise this project.
This feasibility will enhance the probability of the success of undertakings.
Chapter II
SUMMARY OF THE PROJECT
B. Location
The proposed DLAX restobar will be located at Gakos Residence (below LTO
Office), located at Rizal Avenue and National Highway Intersection, Buug, Zamboanga
Sibugay. A space will be rented and will be renovated to suit for a restobar. The area is
the center of the commercial area of Buug. It is approximately 250 meters away from the
municipal hall, 100 meters away from the municipal public market and 250 meters away
from the bus terminal. It is very ideal for dining passengers, students, teachers,
businessmen and government and private employees.
necessary equipments will be made movable for future rearrangements and reservations
DLAX Restobar will accommodate thirty (30) costumers in the dining hall. The
structure of the buildings is L-shapes with black and white checkered floor. The ceiling
will be made up of plywood with wooden mouldings and chandeliers are hanging. There
will be a bar that can accommodate twelve (12) costumers at the same time and two (2)
comfort rooms; one (1) for male and one (1) for female. Both comfort rooms are
overlayed with the flooring and two-thirds (2/3) of the walling heights will be covered
also with tiles.
The bar will also offer alcoholic beverages, cocktails, beers, fruit juices, milk,
coffee, etc.
2. Mode of Financing
The project will be financed by three (3) people in equal sharing of five hundred
thousand pesos. It will be a Partnership under the management of the proponents.
Project Time Table and Status
Phases
Year
Activities
January-March
2014
April-August
2014
September
2014
October-November
2014
December
2014
Start of Business
Chapter III
MARKET STUDY
A. Market Study
1. Demographic Factor
Buug is a third class municipality situated in the eastern part of Zamboanga
Sibugay. According to 2010 Census, it has a population of 35,969 people in 7,629
households. It is politically subdivided into twenty-seven (27) barangays. Buug is major
in farming rice, coconut and rubber. Few coastal barangays are also engaging in fisheries.
Commercial is good in Buug because it is positioned in a national highway where
travelers are plenty. It is situated in the middle from Cagayan de Oro City to Zamboanga
City. It is sixty two (62) kilometers away from Pagadian City in the east and seventyseven (77) kilometers away from Ipil, the provincial Capital of Zamboanga Sibugay in
the west.
Buug is the boundary municipality of Zamboanga Sibugay in the east with the
total land area of 137.37 km2. Neighboring towns are Bayog in its north, Diplahan in its
west, Kumalarang in eastern part and the Domanquillas Bay in the South.
built cheap china stores offering cheap dry goods. Buug has eight(8) high schools, with
one (1) semi-government, two(2) private and five (5) government owned. It has also two
(2) college and few vocational clinics. Hotels, lodging houses and travels inns are
growing. Intend cafes and gamming centers are also present and up to date.
3. Socio Cultural forces
Buug is predominantly populated by Visayan people like Boholanos, Cebuano,
Ilonggo and Negrenses. People from Luzon are also found like Batangueos, Ilakanos
and Tagalog.
Natives are Subanens, Maguindanao, Tausogs and Maranaos.
Dominant religions are Catholics and Protestant Christians. Islam is also present
and majorly made up of natives.
The proposed establishment will respect everyones socio and cultural forces in
the place because it will aim to cater everyone no matter what their beliefs are.
5. Technology
The municipality of Buug is coping up in terms of technology and started to reach
out the world. It has cellphone signals of the three (3) major telecommunication
companies (Globe, Smart and Sun). it has also telephone lines and internet connections.
The main modes of transportations are multicabs, tricycles and extended motorcycles. In
long distance travels, bus is present twenty-four (24) hours a day.
6. Competition
Competition is always present in all aspects especially in business. Rivalry serves
as challenge and makes the service of any business even better. In this business field
there are few restaurants that exist in the vicinity that might affect the grow of DLAX
Restobar.
Pistahan Restaurant
Kinawboy Grill
Tribu Grill
But as the concept of restaurant and bar, no one has been put up before. The
challenges created by these competitors will drive DLAX Restobar to create new
original concepts that will give the prospective costumers new experience in dining and
bar hoping.
30
Seat Turn-over
1 hour
MEAL
Duration
Snack Time
Pm Snacks
Dinner Time
After Dinner
3-5 pm
6-9 pm
10 pm-1:00 am
30x2x1
30x3x1
30x3x1
60
90
90
No. of Hours
Maximum
Capacity
Estimate (MCE)
TOTAL
Maximun Capacity
Table for Sales Forecast =
Total Seat Occupancy
10
Seat Occupancy
Meal Period
Maximum Capacity
Estimate Percentage
Seat Occupancy
Snack Time
60
30%
18
Dinner Time
90
40%
36
After Dinner
90
40%
36
Seat Occupancy
Average Price
PM Snack Time
18
100
1,800.00
Dinner Time
36
180
6,480.00
After Dinner
36
150
5,400.00
Total
13,680.00
Total Sales
Total Sales per Day
P13,680.00
P95,760.00
P410,400.00
P4,993,200.00
11
Sales of Beverages
Meal Period
Seat Occupancy
Average Price
Snack Time
18
30
540.00
Dinner
36
30
1,080.00
After Dinner
36
70
2,520.00
Total
4,140.00
Total Sales
Total Sales per Day
P4,140.00
P28,980.00
P124,200.00
P1,511,100.00
P4,993,200.00
Beverages
P1,511,100.00
Total
P6,504,300.00
B. Marketing Mix
1. Market
Buug as situated in the nations main artery, the national highway, is a very good
site for new business, especially in food business. As a growing third class municipality
with almost 36,000 residence and more or less 7,000 households in twenty-seven (27)
12
barangays, including the many visitors and travelers passing the viability of a restaurant
and bar is high.
2. Product
DLAX Restobar will offer menu of authentic and original recipe of the owner at
a very reasonable price. It will be served hot and will be cooked where they can see in the
glass show window. An experience very well suited for people who are not on a hurry
and wants to enjoy the foods and ambience.
Special drinks and beverages will also be made available for clients choice
during meal.
4. Pricing
Proper costing of the products will be very reasonable and affordable to all classes
of people. The management will impose a standardized costing for all products to ensure
good and permanent pricing.
13
5. Channel of Distribution
The center of distribution will be located at national highway, Rizal Avenue
intersection. DLAX Restobar will cater with no religious or ethnicity restrictions and all
classes of people, dine-in or take-out.
C. Market Analysis
1. Demand
The growing economic status of Buug gives a higher marketing viability. The
rising numbers of business establishments and rising numbers of travelers and visitors are
good signs of a rising demands of food industry. College students from neighboring
towns who studied in our local university are prospective customers for this proposed
establishment.
2. Supply
As the demand increases, DLAX Restobar will aim to fill in. Raw materials are
easy to acquire and very accessible in Buugs local market. Meat Products, vegetables,
marine products and spices are very abundant in the vicinity. Employees are also
abundant for there are plenty of able individuals who are unemployed.
3. Market Survey
As the researcher aim to materialize this proposed project, a market survey was
done to fine out the viability of the proposed project. It was justified that the result of the
survey is positive and viable.
14
I. Method of Survey
a. Locale
The survey was conducted in Buug, Zamboanga Sibugay, where the
proposed project will be established.
b. Respondents of the Study
There where eighty (80) respondents who where randomly selected from
employees, students, teachers, farmers, business man, travelers and locals. The
data where gathered through questionnaires given to them.
c. Data Gathering Procedure
A questionnaire was formulated to gather data. It was composed of two
parts. The first part is composed of demographic data of the respondents. The
second part is the respondents personal opinion on the viability of putting up the
proposed project.
15
Frequency
7
Percentage
9%
36
6
16
15
80
45%
7%
20%
19%
100%
The table above shows the respondents occupation. It reveals that the highest
number of respondents is students with 45%, followed by private employees with 20%,
unemployed with 19%, government employees with 9%, and the lowest is businessmen
with 7%. The student got the highest ranking because majority of the passersby in the
vicinity are students from the surrounding campuses; followed by private employees
because the vicinity is the center of commercial in Buug and many private establishments
and offices were found. The area also has many residential houses which unemployed
housewives would like to dine-out.
16
Frequency
23
57
80
Percentage
29%
71%
100%
Frequency
46
34
80
Percentage
58%
42%
100%
The table above reveals that the respondents aging below 21 years old are the
highest with 58%, followed by the respondents aging 22 years old and above with the
value of 42%. The respondents aging 21 and below were majority of the respondents
because many of them are students and young professionals who worked on private
institutions around the vicinity.
17
Frequency
Percentage
45
19
56%
24%
4%
12
1
80
12%
1%
100%
Table 4 shows the religious affiliations of the respondents. It reveals that the
Roman Catholics have the highest value with 56%, followed by the Born Again
Christians with 24% followed by the Muslims with 12%, and the lowest is the Iglesia ni
Cristo with 1%. Majority of the respondents were Catholic because Buug is a Christian
community and most of the residents are Catholics.
Frequency
54
26
80
Percentage
68%
32%
100%
Table 5 above shows the respondents civil status. It shows that single
respondents with 67.5% are more than the married respondents with only 32.5%.
Majority of the respondents were single because many of them are students and young
professionals and aging only below 21 years old.
18
Frequency
24
13
Percentage
30%
16%
8
35
80
10%
44%
100%
Frequency
39
2
8
1
30
80
Percentage
49%
2%
10%
1%
38%
100%
Table 7 shows that the highest value came from the respondents dining out once a
week with 49%, followed by the respondents dining out occasionally with 30%,
respondents dining out once a month with 10%, respondents dining out twice a month
with 2% and the lowest is the respondents dining out once a year with 1%.
19
The data above signifies that there is a possibility of costumers flooding every
time because majority of the respondents is dining once a week and occasionally, and
occasionally can also be every day.
Frequency
57
23
80
Percentage
71%
29%
100%
The table above showed that among the respondents, majority prefer to dine in a
restaurant with bar with 71%, and only 29% percent preferred not.
The data above showed that putting up a restobar is a good investment in this
municipality because majority of the respondents prefer to dine in a restobar than on
other kind of food business.
Frequency
60
20
80
Percentage
75%
25%
100%
Table above revealed that majority of the respondents are willing to patronize a
restobar with 75%, and only 25% of them said that they are not.
The data above showed that putting up a restobar will be good in this vicinity
because people are patronizing it. Good quality and services will be rendered to make
them patronize it even better.
20
Frequency
36
34
10
80
Percentage
45%
42%
13%
100%
The table above shows the respondents companion in dining out. It reveals that
respondents dining out with their friends have the highest value with 45%, followed by
respondents dining out with their family with 42% and the lowest is the respondents
dining out with their colleagues with 13%.
The data above showed that more of the respondents are dining out with friends
and families. It signifies that DLAX Restobar should be spacious for costumers with
companions like friends and families with kids and toodlers.
Frequency
18
25
14
23
80
Percentage
22%
31%
18%
29%
100%
Table 11 above shows the respondents to spend amount in a meal. It reveals that
the respondents spending P100-P200 has the highest value with 31%, followed by the
respondents spending P300 and above with the value of 29%, the respondents spending
below P100 with 22% and the lowest is the respondents spending P200-P300 with the
value of 17.5%.
21
The data on table 11 signifies that pricing isnt a problem among the respondents.
Costumers are willing to spend more in a restobar. Good service, cleanliness and good
ambience will give them reasons to spend more.
Frequency
50
30
80
Percentage
62%
38%
100%
Table 12 above shows that majority of the respondents like acoustic music lounge
as the main entertainment of the restobar with 62%, and the other 38% liked to have a
live band as the restobars main entertainment.
The data above showed that majority of the respondents liked soft music as
entertainment and only few liked loud music in a restobar.
Frequency
44
18
13
5
80
Percentage
55%
23%
16%
6%
100%
The table above shows the respondents preference of the type of food they like. It
reveals that the highest number of respondents like to eat spicy food with 55%, followed
by the respondents who like to eat vegetarian food with 23%, respondents who like curry
type of food with 16%, and the lowest is the raw type with only 6% of the respondents.
22
This signifies that a restobar should not only focus on one type of food to serve
but plenty of varieties. People have different taste and should be accommodated to earn
more.
Frequency
31
22
20
7
80
Percentage
39%
27%
25%
9%
100%
The table above shows the respondents preference to the type of ambience they
like. It revealed that the highest number of respondents is on modern/futuristic type with
39%, followed by open air with 27%, nature with 25%, and the lowest number of
respondents is on indoor/ball type with only 9%.
This signifies that the respondents like the ambience to be modern and futuristic.
Modern accessories and gadgets should be installed inside the restobar to meet their
preference. To give those who wanted nature, open air and others, the proponents will be
mixing it to the modern setting. Not just modern but also has nature, like ornamental
plants and open air, or tables near the windows. People who liked dancing can also enjoy
the mini dance floor for ball lovers.
23
Frequency
422
387
374
327
285
239
229
Rank
1
2
3
4
5
6
7
The table 15 above shows the ranking of factors in motivating the respondents in
dining in a restobar. It reveals that ambience got the highest score with 422, followed by
food taste with 387, services with 374, affordability with 327, sanitation with 285,
location with 239, and the lowest score is on facility with 229.
It signifies that the respondents will love to dine in a restobar with good ambience
delicious food and good services. Affordability is ranked in the middle signifies that
pricing is not a problem as long as good ambience, food and services is rendered.
Sanitation although low is very important to food business. To ensure best sanitation,
working area or the kitchen will be viewable for the costumers satisfaction. Location and
facility will not be a problem to the respondents. Even far from their home as long as it
offers good ambience, food and services, it is worthy to be patronized.
24
Chapter IV
MANAGEMENT STUDY
A. Organizational Chart
MANAGER/
PURCHASER
COOK
ASST. COOK/
STOCKROOM
INCHARGE
ASST. MANAGER/
CASHIER
SECURITY
GUARD
BARMAN
WAITER
MESSMAN
B. Ownership
DLAX Restobar will be a partnership between the proponents. The needed
capital will be provided by the three (3) proponents which are also the owners and will
manage the business.
25
C. Basic Consideration
Nine (9) personnels will be at the start of the business. All employees will be
expected to be very versatile with work. Multi-tasking system will be utilized and
everyone will be expected to know every task that may be assigned to them. This way, it
will save costs and cut expenses.
More personnels may be hired as the business expands.
The following are the prospective designations of the personnels:
Table 1. Designation of Personnels
Position
Manager
Cook
Assistant Cook
Assistant Manager/
Cashier
Barman
Waiter
Mess Man
No. of Personnels
1
1
1
1
Security Guard
Total
1
1
2
26
DAY-OFF
Monday
Monday
Tuesday
Tuesday
RELIEVER
Cashier
Asst. Cook
Cook
Manager
Wednesday
Monday
Thursday
Friday
Monday
Waiter 1
Messman 1
Messman 2
Asst. Cook
Designated from the
Agency
D. Type of Operation
DLAX Restobar will operate ten (10) hours per day from 3 pm to 1 am, seven (7)
days a week. The operation is a table service. Which Every costumer will select the food
from the menu book and a waiter will accommodate and get the order. As soon as the
cook prepared the food, the waiter will deliver them to the table.
E. Operating Policies
1. DLAX Restobar will open at 3pm and closes at 1 am.
2. All employees are required to be punctual and tardiness is subject disciplinary
action.
3. One (1) duty meal will be provided to each employee.
4. One (1) day-off will be designated to every employee at different days of the
week.
5. All employees are restricted to use cellphones during working hours except
for break time.
27
28
F. Job Analysis
1. Job Description
Manager/Purchaser
o Responsible for the overall operation of the establishment.
o Handling customer complaints.
o Screens, Hire and interview personnel
o In charge of settling conflict between Co-workers Inside the
premises.
o In charge of making the duty roaster of the workers.
o Evaluates the workers and their performances.
o Gives the final decision of the termination of the workers.
o Motivate the workers on their job to be more productive.
o Establish a good relationship to the customers especially to the
public.
o Organize and plan of the every aspects of the business.
Cook
o In charge of supervising the kitchen.
o Checking the food before it will be served.
o In charge of the purchasing of the materials inside the kitchen.
o Organize and plan the menu.
o In charge in food costing.
o Responsible of making and estimates the daily consumption of
the workers meals.
29
Asst. Manager/Cashier
o In charge of all the restaurant operations when the Manager is
not around.
o Supervise every staff action when the manager is not around or
the Captains.
o In charge of the cash and sales of the establishment.
o Receives payment cash, cheques and credit cards etc.
o Checking daily cash account.
o In charge of answering phone calls.
o In charge in taking orders through phone calls.
Barman
o In charge of all the liquors and beverages inside the bar.
o Supervise the bar of any item or needed to be replenish.
o Always check the SOP (standard operating procedures) on
making cocktails and any beverages through the standards of
the organization.
30
Waiter
o Entertain costumers, get their orders and deliver pending orders
from the kitchen to the dining table of the respective costumer.
o In charge of the cleanliness of the dining tables before and after
the costumer has dined in.
o Assist the bar tender in the bar.
Mess Man
o Overall in charge of throwing the Rubbish and cleaning the
Premises.
o In charge of washing the plates and the cutleries.
o Helper of the kitchen staff.
Security Guard
o Overall in charge of the security and safety of the
establishment.
o Checking the employees belongings upon logging in and
logging out of duty.
2. Job Specification
Manager
o Male of Female
o 25-35 years old
31
Cook
o Male
o At least 25 years old
o At least two (2) years working experience as cook
o College level
o Physically and mentally healthy
Assistant Cook
o At least 21 years old
o Male or Female
o High school graduate
o At least one (1) year cooking experience
o Physically and mentally healthy
Asst. Manager/Cashier
o Female
o At least 21 years old
o College level
o At least one (1) year experience
32
Barman
o 20-30 years old
o Male or female
o Must be a National Certificate II (NC-II) holder on Beverages
and Bartending
o At least one (1) year working experience as bartender
o Pleasing personality
o Friendly and Good conversationalist
o Physically and mentally healthy
Waiter
o Male or Female
o 18-28 years old
o High school graduate
o Pleasing personality
o Responsible and hardworking
o Physically and mentally healthy
Security Guard
o Male
o At least 25 years old
o High school graduate
33
Messman
o Male or Female
o 18-28 years old
o High School Graduate
o Responsible and hardworking
o Physically and mentally healthy
Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total
Daily Salary
Monthly
Salary
P250
200
150
180
P6,500
5,200
3,900
4,680
P78,000
62,400
46,800
56,160
Overtime
Pay Per
Hour
P38
30
22
27
150
120
120
100
200
P1,450
3,900
3,120
3,120
2,600
5,200
P37,700
46,800
37,440
37,440
31,200
62,400
P458,640.00
22
18
18
15
30
P217
Daily Salary
Salary per Hour =
8
Overtime Pay = (Salary per Hour) x 1.2
Annual
Salary
34
B. SSS Contribution
Position
Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total
Employees
SSS
Contribution
216.70
166.70
133.30
150
Total
Contribution
6,500
5,200
3,900
4,680
Employers
SSS
Contribution
459.30
353.30
282.70
318
3,900
3,120
3,120
2,600
5,200
38,220
282.70
212
212
176.70
353.30
2,650.00
133.30
100
100
83.30
166.70
1250.00
416
312
312
260
520
3,920.00
Monthly
Salary
P3,920
12______
P47,040
676
520
416
488
35
C. PhilHealth Contribution
Position
Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total
Employees
Phil Health
Contribution
87.50
87.50
87.50
87.50
Total
Contribution
6,500
5,200
3,900
4,680
Employers
Phil Health
Contribution
87.50
87.50
87.50
87.50
3,900
3,120
3,120
2,600
5,200
38,220
87.50
87.50
87.50
87.50
87.50
787.50
87.50
87.50
87.50
87.50
87.50
787.50
175.00
175.00
175.00
175.00
175.00
1,575.00
Monthly
Salary
Total Contribution x 12
Annual Contribution
P1,575.00 x 12
P18,900
175.00
175.00
175.00
175.00
36
Monthly
Salary
Manager
Cook
Assistant Cook
Asst Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total
6,500
5,200
3,900
4,680
3,900
3,120
3,120
2,600
5,200
38,220
Employee Employees
Total
Total
SSS
Phil Health Contribution
Annual
Contribution Contribution per Month Contribution
216.70
87.50
304.20
3,650.40
166.70
87.50
254.20
3,050.40
133.30
87.50
220.80
2,649.60
150
87.50
237.50
2,850.00
133.30
100
100
83.30
166.70
1,250
87.50
87.50
87.50
87.50
87.50
787.50
220.80
187.50
187.50
170.80
254.20
2,038.00
2,649.60
2,250
2,250
2,049.60
3,050.40
24,450.00
Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total
Annual Basic
Salary
P78,000
62,400
46,800
56,160
Annual SSS/Phil
Health
Contribution
3,650.40
3,050.40
2,649.60
2,850.00
46,800
37,440
37,440
31,200
62,400
P380,640.00
2,649.60
2,250
2,250
2,049.60
3,050.40
24,450.00
44,150.40
35,190.00
35,190.00
29,150.40
59,349.60
434,190.00
P74,349.60
59,349.60
44,150.40
53,310.00
37
F. Employees Meal
Cost of Meal
9 x 1 x P30.00
P270.00
P270.00
P1,890.00
P8,100.00
P98,550.00
38
Chapter V
SOCIO-ECONOMIC STUDY
B. Taxes
Buug is a third class municipality; therefore it offers not so heavy taxes. It will be
beneficial for the proponents and the government as they receive and provide with each
other.
Before the operation will be started, all necessary legal papers shall be provided
and complied. The proponents shall comply business permit, sanitary permit, fire safety
39
permit, mayors permit, DTI registration, BIR registration and other legalities of the
project.
With these taxes, it will enhance the municipalitys economy in simple ways.
C. Supply of Commodities
Every materials and ingredients that will be used in the operation of the proposed
project will be purchased in the local market, stores and dry goods shop. The
municipality of Buug is an agricultural area so there will be no problem in marketing
ingredients and materials. Once a week, a market day is established and cheap products
are sold straight from the farm or the manufacturer.
D. Demand
The demand for a Restobar in the area is high for the proposed project is the only
restobar that is to be built. Many competitors are present like carenderias, eateries,
restaurants, resorts and other establishments offering food, but DLAX is the only one
with its line of offered services.
To improve more and to attract customers in patronizing the proposed project, the
management will cater suggestions and recommendations from the customers.
40
Chapter VI
TECHNICAL STUDY
A. Project Description
The proposed project will be a restaurant and bar. Fine dining is offered, just
rightly fitted for people who want to enjoy their meal not in a hurry manner. DLAX
Restobar will be elegant, modernized design with open air ambience. During night outs, a
performer; a live band or an acoustic singer, will be there to entertain the customers.
Aside from fine dining, a bar is established in order for bar hoppers to enjoy city-like
cocktails and beverages. The waiters and waitresses are friendly and accommodating and
always be there as the customers needed them. The food will always be newly cooked
and hot as it is served.
The proposed establishment will be much fitted to lovers having their dates during
their monthsaries, anniversaries and other special occasions. It will be perfectly suited for
families who want to experience remarkable ambience in dining out. It will be best for
cliques, gangs and co-workers for birthdays, and other special occasions. DLAX will be
accommodating everyone, no boundaries to religion, sexual orientation, tribe or political
beliefs.
41
C. Menu
A menu book will be provided for the customers to choose what to order. A
sample menu is presented on the next page:
42
DLAX Restobar
Special Beverages
CALAMANSI JUICE DLAX
45.00
(A typical Calamansi Juice with the unique preparation of the establishment)
GREEN TEA FRUIT COMBO
45.00
(A typical Green Tea with a taste of fruit flavors according to the costumers
taste. E.g. Green Tea Strawberry Combo)
LEMON GRASS TEA FRUIT COMBO
45.00
(A typical Lemon Grass Tea with a taste of fruit flavors according to the
costumers taste. E.g. Lemon Grass Tea Apple Combo)
DLAX ICE COLD CHOCLATTE
(A typical Creamy Coffee/Chocolate Combo served ice cold)
55.00
55.00
50.00
43
Cocktails
BEERDEE
(Beer mixed with Green Tea)
90.00
75.00
RUSSIAN LEMONADE
(Vodka with Lemonade and a Slice of Lemon and Pinch of Salt)
75.00
DLAX MOJITO
120.00
(Rhum sweetened with sugar cane juice, lime juice and mint leaves)
BlACK RUSSIAN STREAM
(Vodka and Chocolate or Coffee with Cream)
120.00
GIN 7 ANGELS
(Gin and 7 Up Soda on Ice with mint leaves)
60.00
MARGARITA DLAX
(Tequila with Lime juice and a pinch of salt on the glass rim)
120.00
44
Short Orders
CLUB HAUZ DLAX SANDWICH
30.00
(Typical Clubhouse Sandwich Especially made for DLAX Costumers)
FRIED SIOPAO
30.00
(A not-so-typical way of preparing siopao. A taste of siopao and empanada in
one)
DLAX FRIED ICE CREAM IN CHOCO SYRUP
90.00
(Ice Cream Coated with Pre-mixed Flour Dipped in Boiling Oil to Experience of
Hot Fried on the Outside and Cold Ice cream on the Inside)
SPAGHETTI DLAX
60.00
(Typical Filipino Style Spaghetti with a Unique Taste of DLAX)
CHEESE BURGER DLAX
(Typical Cheese Burger with a Unique Taste only in DLAX)
30.00
30.00
HAMBURGER DLAX
(Typical Hamburger with a Unique Taste only in DLAX)
30.00
45.00
45
Appetizers
DEEP FRIED CHICKEN WINGS INFERNO
90.00
(Fried Chicken Wings with Extra Ordinary Spiciness and Hotness)
LIGHTLY FRIED CALAMARI w/ ONION RINGS
120.00
(Squid Bits coated with pre-mixed flour and flavorings lightly friend with giant
white onion rings)
CHARCOAL BABY SQUID
(Grilled Uniformed Small-Sized Marinated Squid)
120.00
75.00
75.00
46
Main Course
PATATIM IN PINEAPPLE CHUNKS
150.00
(Tender Pork Legs in sticky sauce with pineapple chunks. Locally known as
Humba)
CHICKEN CURRY DLAX
90.00
(Typical Chicken Curry cooked in DLAX style with distinct taste only in
DLAX)
GRILLED BARILLES IN SAUTEED VEGGIES
120.00
Grilled Tuna belly topped with sauted asparagus, broccoli and others)
STEAM CRABS IN YELLOW PASTE
(Crabs cooked with squash and curry)
180.00
75.00
Dessert
MILK SHAKE w/ STRAWBERRY SYRUP
(Typical Milk Shake with drops of Strawberry Syrup)
50.00
50.00
47
Drinks
COLA (8 oz.)
SODA (8 oz.)
COFFEE
ICED TEA
FRUIT JUICES
BEER (350 ml.)
1 SET BEER (5 pcs.) w/ 1 APPITIZER OF CHOICE
15.00
15.00
20.00
15.00
25.00
35.00
175.00
E. Labor Requirements
There will be twelve (12) employees to be hired with one (1) manager, one (1)
cook, one (1) assistant cook, one (1) cashier, one (1) barman, four (4) waiters, two (2)
messmen and one (1) security guard. Each recruited employee will be screened
thoroughly and must meet the requirements for the slot applied. Once employed, every
48
employee will be given all the benefits the government designed for them. All of them
will undergo trainings and debriefing for better performances.
F. Waste Disposal
Trash bins will be put up in the vicinity. Proper waste disposal will be practice
including proper segregation according to the municipalitys design. A government
garbage truck will collect the segregated wastes once in two days.
G. Utilities
Basic utilities required like electricity, water supply, telecommunication and
internet connection will be installed in the establishment.
The electricity will be provided by the local electric cooperative, the Zamboanga
del Sur Electric Cooperative II (ZAMSURECO II). The water supply will be provided by
the local water system of the municipality. Telecommunication will be from the three (3)
major cellphone signal providers, the Globe, Smart and Sun Cellular. The internet
connection will be provided by the PLDT-DSL.
H. Drainage
Proper drainage system will be strictly implemented to prevent flooding and
avoidance of unpleasant smell. Canals will be built in stagnant water areas. Proper
disposal of garbage will also help in avoidance of stagnant water. Throwing of solid
waste in the sink and sewers will be strictly prohibited.
49
I. Building Lay-out
1. Location Map/Site
2. Perspective Views
a. Front View
b. Rear View
c. Left and Right Views
d. Birds Eye View
3. Floor Plan
4. Servicing Counter
5. Ceiling Plan
6. Comfort Rooms
7. Electrical Lay-out
50
Chapter VII
FINANCIAL STUDY
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Units
Item Description
Office Table
Swivel Chair
Cash Register
Printer
Personal Computer
Wall Clock
Stapler
Calculator
Wifi Router
Scissors
Office Chairs
Unit Price
3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
600.00
Total Price
3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
1,200.00
36,080.00
Item Description
Ballpen
Bond paper
Folder
Scotch tape
Staple wire
Record book
Paper clip
Unit Price
60.00
1,300.00
60.00
180.00
25.00
75.00
15.00
Total Price
60.00
1,300.00
60.00
180.00
25.00
75.00
15.00
1,715.00
2. Office Supplies
Quantity
Unit
1
Dozen
1
Bundle
1
Dozen
1
Dozen
1
Box
2
Pieces
1
Box
Total
51
3. Kitchen Equipments
Quantity
1
1
2
1
1
1
1
1
2
1
Total
Unit
unit
unit
units
unit
unit
unit
unit
Unit
units
unit
Item Description
Burger machine
2 Door Refrigerator
Blender
Weighing scale
Working table
Pressure cooker
Gas stove and tank
Water heater
Steamer
Oven and gas tank
Unit Price
8,000.00
22,000.00
3,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
3,000.00
10,000.00
Total Price
8,000.00
22,000.00
6,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
6,000.00
10,000.00
P63,800.00
Unit Price
1,200.00
800.00
600.00
1,200.00
600.00
1,200.00
Total Price
7,200.00
2,400.00
18,000.00
1,200.00
600.00
12,000.00
41,400.00
Unit
Pieces
Pieces
Pieces
Piece
Piece
Pieces
Item Description
Dining Table for 4
Dining Table for 2
Dining chair
Cashier table
Cashier chair
Bar stools
52
Unit
Pieces
Sets
Pieces
Pieces
Pieces
Sets
Pieces
Piece
Piece
Pieces
Pieces
Pieces
Pieces
Pieces
Set
Set
Set
Pieces
Pieces
Pieces
Unit
Pieces
Pieces
Pieces
Dozens
Dozens
Dozens
Dozens
Sets
Dozens
Dozens
Pieces
Dozens
Piece
Pieces
Item Description
Carajay
Ladles
Stock pot
Food tong
Chopping board
Kitchen knives
Butchering Knife
Sharpening stone
Electric Beater
Basin
Can opener
Bottle opener
Glass rack
Dish rack
Strainer
Measuring cups
Measuring spoons
Water jug
Mixing bowl
Ice cream scoop
Water dispenser
Water gallon
Thermal jug
Serving tray
Dinner plate
Spoon
Fork
Drinking glass
Cup and saucer
Serving bowl
Teaspoon
Serving spoon
Mug
Charcoal griller
Wine glass
Unit Price
500.00
250.00
675.00
25.00
185.00
750.00
1,200.00
125.00
2,450.00
115.00
125.00
50.00
35.00
350.00
120.00
120.00
120.00
175.00
65.00
150.00
5,700.00
195.00
285.00
115.00
444.00
192.00
192.00
144.00
157.00
192.00
169.00
15.00
216.00
1,200.00
50.00
Total Price
1,000.00
500.00
1,350.00
125.00
555.00
1,500.00
2,400.00
125.00
2,450.00
345.00
250.00
100.00
350.00
700.00
120.00
120.00
120.00
350.00
195.00
300.00
5,700.00
585.00
855.00
575.00
1332.00
576.00
576.00
432.00
314.00
576.00
338.00
300.00
648.00
1,200.00
1,200.00
28,162.00
53
6. General Supplies
Quantity
1
1
1
15
3
2
3
3
1
1
1
1
1
2
3
3
2
1
3
3
10
total
Unit
Bundle
Bundle
Pack
Pieces
Pieces
Pieces
Pieces
Pieces
Piece
Bundle
Bar
Bottle
Bundle
Pieces
Pieces
Pieces
Pieces
Piece
Pieces
Pieces
Pieces
Item Description
Table napkin
Drinking straw
Toothpick
Tablecloth
Trash can
Dust pan
Mop
Soft broom
Dishwashing liquid
Sponge
Laundry soap
Disinfectant
Cellophane bags
Toilet deodorizers
Pail
Dipper
Hand soap
Tissue
Broomsticks
Dusters
Light bulbs
Unit Price
65.00
20.00
75.00
150.00
190.00
135.00
195.00
35.00
40.00
100.00
22.00
75.00
150.00
35.00
120.00
15.00
25.00
15.00
10.00
20.00
175.00
Total Price
650.00
200.00
75.00
2,250.00
570.00
270.00
585.00
105.00
40.00
100.00
22.00
75.00
150.00
70.00
360.00
45.00
50.00
15.00
30.00
60.00
1,750.00
7,472.00
54
7. Other Necessities
Quantity
2
1
2
1
1
1
total
Unit
Unit
Unit
Unit
Unit
Unit
Set
Item Description
Ceiling fan
TV
Fire Extinguisher
Logo/Signage
DVD Player
Sound System
Unit Price
2,500.00
8,400.00
3,500.00
5,000.00
2,000.00
75,000.00
Total Price
5,000.00
8,400.00
7,000.00
5,000.00
2,000.00
75,000.00
102,400.00
Project Cost
Office Table
Swivel Chair
Cash Register
Printer
Personal Computer
Wall Clock
Stapler
Calculator
Wifi Router
Scissors
Office Chair
Total
3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
600.00
Depreciation
Cost
375.00
225.00
860.00
733.33
3,400.00
92.50
30.00
87.50
360.00
30.00
75.00
6,268.33
55
2. Kitchen Equipments
Item Description
Project Cost
Burger machine
2 Door Refrigerator
Blender
Weighing scale
Working table
Pressure cooker
Gas stove and tank
Water heater
Steamer
Oven and gas tank
Total
8,000.00
22,000.00
6,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
6,000.00
10,000.00
Depreciation
Cost
1,000.00
2,200.00
1,500.00
83.33
300.00
1,600.00
350.00
616.67
1,200.00
1,000.00
6,683.66
Depreciation
Cost
900.00
300.00
2,250.00
150.00
75.00
1,500.00
5,175.00
Project Cost
7,200.00
2,400.00
18,000.00
1,200.00
600.00
12,000.00
56
Project Cost
Carajay
Ladles
Stock pot
Food tong
Chopping board
Kitchen knives
Butchering Knife
Sharpening stone
Electric Beater
Basin
Can opener
Bottle opener
Glass rack
Dish rack
Strainer
Measuring cups
Measuring spoons
Water jug
Mixing bowl
Ice cream scoop
Water dispenser
Water gallon
Thermal jug
Serving tray
Dinner plate
Spoon
Fork
Drinking glass
Cup and saucer
Serving bowl
Teaspoon
Serving spoon
Mug
Charcoal griller
Wine glass
Total
1,000.00
500.00
1,350.00
125.00
555.00
1,500.00
2,400.00
125.00
2,450.00
345.00
250.00
100.00
350.00
700.00
120.00
120.00
120.00
350.00
195.00
300.00
5,700.00
585.00
855.00
575.00
1332.00
576.00
576.00
432.00
314.00
576.00
338.00
300.00
648.00
1,200.00
1,200.00
Depreciation
Cost
250.00
166.70
450.00
41.67
185.00
500.00
800.00
41.70
816.67
115.00
83.33
33.33
116.70
233.33
40.00
40.00
40.00
116.70
65.00
100.00
1,900.00
195.00
285.00
191.70
444.00
192.00
192.00
144.00
104.70
192.00
112.70
100.00
216.00
400.00
400.00
9,304.23
57
5. Other Necessities
Item Description
Project Cost
Ceiling fan
TV
Fire Extinguisher
Logo/Signage
DVD Player
Sound System
Total
5,000.00
12,400.00
7,000.00
5,000.00
2,000.00
75,000.00
Depreciation
Cost
1,000.00
2,480.00
2,333.33
1,000.00
400.00
7,500.00
14,713.00
Depreciation
Cost
28,000
6. Building Renovation
Unit
Project Cost
Building Renovation
280,000
Depreciation Cost
6,268.33
6,683.66
5,175.00
9,304.23
14,713.33
28,000.00
70,144.55
58
C. Project Estimate
Fixed Assets
Office Equipment
Kitchen Equipment
Furnitures and Fixtures
Kitchen and Dining Utensils
Other Necessities
Building Renovation
Total Fixed Assets
Operating Expenses
Salaries and Wages
SSS Contribution
PHIC Contribution
Employees Meal Allowance
General Supplies
Office Supplies
License and Permits
Water Expenses
Power Consumption
Advertising and Promotion
Mobile Phone Load
Place Rental
Depreciation Expense
Total Operating Expenses
Contingency Fund
Total Project Cost
Cost
36,080.00
63,800.00
41,400.00
28,162.00
102,400.00
280,000
551,842.00
Cost
458,640.00
31,800.00
9,450.00
98,550.00
7,472.00
1,715.00
3,500.00
6,000.00
84,000.00
3,000.00
6,000.00
144,000.00
70,144.55
924,271.55
15,000
1,491,113.55
59
D. Major Assumptions
1. All receipts of the day will be intact by the following day.
2. Estimated sales will be based on the sales forecast on the marketing study,
and will increase 5% annually.
3. Operating Expenses:
a. It is assumed that the cost of purchased will be 50% of the total sales and is expected
to increase annually.
b. Employees salaries and wages will increase 5% annually after 3 years.
c. General supplies will increase 5% annually.
d. Office supplies will increase 5% annually.
e. Income tax will be 10% (as stated on SEC. 191-A of the National Internal Revenue
Code) of the operating income.
f. Sales will be expected to increase 5% annually.
g. Advertising will increase 5% after 3 years.
h. All stocks will be assumed to be consumed at the end of the year.
i. Petty cash fund will be P2,000 per month.
j. Permit and license will be expected to increase in 3 years.
k. Loss and breakage is constant yearly.
l. Rental will increase 5% after 3 years.
m. Power provider is expected to increase 2% yearly.
n. Water consumption is expected to increase 2% yearly.
o. Depreciation will increase annually with 1%.
60
p. SSS and PHIC contribution will be expected to increase in 3 years as the salaries of
the employees increased.
q. Employees meal allowance will be P98,550.00 annually.
r. Mobile phone expenses will be P6,000.00 per year.
E. Financial Analysis
a. Test Probability
1. Net Profit Margin =
Year
Net Income
Annual Sale
2015
2016
2017
2018
2019
1,781,701.61
1,870,786.68
1,964,326.01
2,062,542.31
2,165,676.43
2,903,940.00
3,049,137.00
3,201,593.85
3,361,673.54
3,529,757.22
Net Profile
Margin
61.35%
61.35%
61.35%
61.35%
61.35%
Net Income
Annual Sale
2015
2016
2017
2018
2019
1,979,668.45
2,078,651.87
2,182,584.46
2,291,713.68
2,406,299.37
2,903,940.00
3,049,137.00
3,201,593.85
3,361,673.54
3,529,757.22
Net Profile
Margin
68.17%
68.17%
68.17%
68.17%
68.17%
61
=
Average Net Income
1,491,113.55
=
2,187,783.57
= 0.68 years or 8 months and 26 days