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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
They experienced dining in restaurants and hopping to bars during night outs with
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cliques. One of the many aims of the researchers is to give the people of Buug and
findings and data in this project will be used to whether pursue or revise this project.
Chapter II
SUMMARY OF THE PROJECT
The proposed project shall be called D’LAX Restobar which is composed of the
B. Location
The proposed D’LAX restobar will be located at Gako’s 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
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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,
The proposed D’LAX restobar will offer a dine-out experience no one offered
before in the vicinity of Buug. It will accommodate customers from 3:00 PM to 1:00 AM
which covers afternoon snack time, dinner and clique night out. It will offer delicious
authenticated food only offered by this establishment. The bar offer drinks, cocktails,
neighboring towns. It will be equipments suitable for modern futuristic set-up. All
necessary equipments will be made movable for future rearrangements and reservations
D’LAX 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.
1. To generate income
4. To give employment to those who are capable individuals but were unemployed.
D’LAX Restobar will start its daily operation at exactly 3:00 PM and closed 1:00
AM. Waiting service type of operation will be employed. D’LAX will serve hot and
newly cooked food from the menu from the opening up to its closing time and kitchen
will be closed at 11:45 PM. Take-out orders are also available. Catering services will
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
Chapter III
MARKET STUDY
A. Market Study
1. Demographic Factor
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 seventy-
seven (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.
Farming is the major source of income in the municipality of Buug. It has a vast
rice paddies and coconut and plantations. Rubber is also a growing source of income and
becoming one of the major products in this area. Few coastal barangays engage in fishing
and fish ponds. Investors built rice mills and copra and rubber buying centers. Buug has
now big grocery stores and shopping centers. Taiwanese and Chinese immigrants also
built cheap china stores offering cheap dry goods. Buug has eight(8) high schools, with
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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.
Ilonggo and Negrenses. People from Luzon are also found like Batangueños, Ilakanos
and Tagalog.
Dominant religions are Catholics and Protestant Christians. Islam is also present
The proposed establishment will respect everyone’s socio and cultural forces in
the place because it will aim to cater everyone no matter what their beliefs are.
Buug is composed of twenty-seven (27) Barangays. Peace and order is good. Few
hostilities are recorded but in general, Buug is a peaceful municipality. Military and
To make sure the smooth sailing of the proposed establishment, all necessary
legal documents will be secured and necessary fees and taxes will be paid to the
respected offices.
5. Technology
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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
6. Competition
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 D’LAX
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 D’LAX Restobar to create new
original concepts that will give the prospective costumers new experience in dining and
bar hoping.
Forecast numbers of costumers and sales will be determined using the following
formula:
MCE = n x s x t
Maximun Capacity
Table for Sales Forecast =
Total Seat Occupancy
Seat Occupancy
Total Sales
Total Sales per Day P13,680.00
Total Sales for a Week P95,760.00
Total Sales for a Month P410,400.00
Total Sales for a Year P4,993,200.00
Sales of Beverages
Total Sales
Total Sales per Day P4,140.00
Total Sales for a Week P28,980.00
Total Sales for a Month P124,200.00
Total Sales for a Year P1,511,100.00
B. Marketing Mix
1. Market
Buug as situated in the nation’s 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)
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barangays, including the many visitors and travelers passing the viability of a restaurant
2. Product
D’LAX 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
during meal.
published in local provincial tribunals, newspapers and billboards. It will be aired in local
cable TV and FM stations. Leaflets containing the establishment’s specifications will also
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
5. Channel of Distribution
The center of distribution will be located at national highway, Rizal Avenue
intersection. D’LAX Restobar will cater with no religious or ethnicity restrictions and all
C. Market Analysis
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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, D’LAX Restobar will aim to fill in. Raw materials are
easy to acquire and very accessible in Buug’s 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
I. Method of Survey
a. Locale
There where eighty (80) respondents who where randomly selected from
employees, students, teachers, farmers, business man, travelers and locals. The
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.
III.Discussions of Findings
The following are the interpretation and presentation of data gathered from
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
Table 2 above shows the number of respondents according to gender. It shows that
female respondents with 71.25% are more than the male respondents with only 28.75%.
Female respondents are more because they are more approachable than male.
22 above 34 42%
Total 80 100%
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
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
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Cristo with 1%. Majority of the respondents were Catholic because Buug is a Christian
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
reveals that the respondents from the other towns are the highest with the value of 44%,
followed by the respondents from the Poblacion with 30%, from the nearest barangay
with 16% and lowest is from the respondents from barangays 2 km away or more with
the value of 10%. The respondents from other towns is more because many of the
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respondents are students who study in the surrounding school campuses and employees to
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%.
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
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.
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The data above showed that putting up a restobar is a good investment in this
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
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
The data above showed that more of the respondents are dining out with friends
and families. It signifies that D’LAX Restobar should be spacious for costumers with
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%.
The data on table 11 signifies that pricing isn’t a problem among the respondents.
Costumers are willing to spend more in a restobar. Good service, cleanliness and good
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
The data above showed that majority of the respondents liked soft music as
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.
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.
Total 80 100%
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
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 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 costumer’s satisfaction. Location and
facility will not be a problem to the respondents. Even far from their home as long as it
Chapter IV
MANAGEMENT STUDY
A. Organizational Chart
MANAGER/
PURCHASER
22
ASST. COOK/
STOCKROOM BARMAN
INCHARGE
WAITER
MESSMAN
B. Ownership
capital will be provided by the three (3) proponents which are also the owners and will
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
Agency
D. Type of Operation
D’LAX 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
action.
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
9. Taking out of leftover food is subject for approval from the management.
12. Under influence of alcohol and gambling within the premises is ground for
termination.
13. All employees shall be checked upon entering and leaving the premises.
14. Any complaints from the costumers shall be reported to the management
promptly.
15. Salaries are due every 15th and last day of the month.
17. Proper benefits of the employees will be given; like SSS and Phil Health.
19. All violations of policies shall be considered offensive and will be subjected
F. Job Analysis
1. Job Description
Manager/Purchaser
premises.
public.
Cook
kitchen.
around.
Asst. Manager/Cashier
not around.
the Captains.
Barman
the organization.
Waiter
Mess Man
Premises.
Security Guard
establishment.
2. Job Specification
Manager
o Male of Female
o Pleasing Personality
o Good conversationalist
Cook
o Male
o College level
Assistant Cook
o Male or Female
Asst. Manager/Cashier
o Female
o College level
30
Barman
o Male or female
and Bartending
o Pleasing personality
Waiter
o Male or Female
o Pleasing personality
Security Guard
o Male
31
Messman
o Male or Female
Daily Salary
Salary per Hour =
8
B. SSS Contribution
C. PhilHealth Contribution
P1,575.00 x 12 = P18,900
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F. Employee’s Meal
= P270.00
Chapter V
SOCIO-ECONOMIC STUDY
employment to the public where nowadays, many are unemployed. In the vicinity of the
lot of young adults who are looking for a job. Yearly, young graduates are suffering for
unemployment. The two colleges in the vicinity provide young graduates who wish to
experience employment and have their own income. The resident of Buug shall be the
priority of recruitment because they are more familiar with the customs and beliefs of
their community. In this basis, they are more aware of the traditions and could help
Buug will enhance their way of living by the standard of making themselves to the
working class.
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
permit, mayor’s permit, DTI registration, BIR registration and other legalities of the
project.
With these taxes, it will enhance the municipality’s economy in simple ways.
C. Supply of Commodities
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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
ingredients and materials. Once a week, a market day is established and cheap products
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 D’LAX is the only one
To improve more and to attract customers in patronizing the proposed project, the
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. D’LAX
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.
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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
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. D’LAX will be
beliefs.
D’LAX Restobar will be located at the heart of the commercial center of Buug. It
will be placed in Gako Commercial Building ground floor, Corner National Highway and
C. Menu
A menu book will be provided for the customers to choose what to order. A
Special Beverages
D’LAX Restobar
CALAMANSI JUICE D’LAX 45.00
(A typical Calamansi Juice with the unique preparation of the establishment)
Cocktails
BEERDEE 90.00
(Beer mixed with Green Tea)
Short Orders
CLUB HAUZ D’LAX SANDWICH 30.00
(Typical Clubhouse Sandwich Especially made for D’LAX Costumers)
Appetizers
DEEP FRIED CHICKEN WINGS INFERNO 90.00
(Fried Chicken Wings with Extra Ordinary Spiciness and Hotness)
Main Course
PATATIM IN PINEAPPLE CHUNKS 150.00
(Tender Pork Legs in sticky sauce with pineapple chunks. Locally known as
“Humba”)
Dessert
MILK SHAKE w/ STRAWBERRY SYRUP 50.00
(Typical Milk Shake with drops of Strawberry Syrup)
Drinks
COLA (8 oz.) 15.00
SODA (8 oz.) 15.00
COFFEE 20.00
ICED TEA 15.00
FRUIT JUICES 25.00
BEER (350 ml.) 35.00
1 SET BEER (5 pcs.) w/ 1 APPITIZER OF CHOICE 175.00
The proposed D’LAX Restobar will adopt a modern and futuristic set up of the
ambience and will be an open air establishment. It will be open for natural ventilation
supplemented with large ceiling fans. Lightings will be excellent until diner time and
after diner events will be dimed and only the stage will be lighted for the performers to be
seen.
Equipments and utensils will be made sure to pass the Philippine standard in order
good result and durability. It will be supervised with professional foreman for better
result.
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
employee will be given all the benefits the government designed for them. All of them
F. Waste Disposal
Trash bins will be put up in the vicinity. Proper waste disposal will be practice
garbage truck will collect the segregated wastes once in two days.
G. Utilities
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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
H. Drainage
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
I. Building Lay-out
1. Location Map/Site
2. Perspective Views
a. Front View
b. Rear View
3. Floor Plan
4. Servicing Counter
5. Ceiling Plan
6. Comfort Rooms
7. Electrical Lay-out
Chapter VII
FINANCIAL STUDY
2. Office Supplies
3. Kitchen Equipments
6. General Supplies
e
1 Bar Laundry soap 22.00 22.00
1 Bottle Disinfectant 75.00 75.00
1 Bundl Cellophane bags 150.00 150.00
e
2 Pieces Toilet deodorizers 35.00 70.00
3 Pieces Pail 120.00 360.00
3 Pieces Dipper 15.00 45.00
2 Pieces Hand soap 25.00 50.00
1 Piece Tissue 15.00 15.00
3 Pieces Broomsticks 10.00 30.00
3 Pieces Dusters 20.00 60.00
10 Pieces Light bulbs 175.00 1,750.00
total 7,472.00
7. Other Necessities
2. Kitchen Equipments
5. Other Necessities
6. Building Renovation
C. Project Estimate
D. Major Assumptions
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2. Estimated sales will be based on the sales forecast on the marketing study,
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.
e. Income tax will be 10% (as stated on SEC. 191-A of the National Internal Revenue
p. SSS and PHIC contribution will be expected to increase in 3 years as the salaries of
E. Financial Analysis
a. Test Probability
2,187,783.57
=
1,491,113.55
= 146.72%
1,491,113.55
=
2,187,783.57