Section 1 Executive Summary

a. Business Description Da Eatles Food Truck is a restaurant offering comfort foods mobile and on the streets. This food truck concept started when the proponents of the business got an idea of food truck from a T.V. show from a foreign television network that features a game show conceptualized by a food truck. The proponents of Da Eatles Food Truck thought of bringing this concept to the streets of the Philippines, since there is only a very small number of its kind in the country. The proponents also had a great stand of their ideas as they saw a food truck concept being applied by a big fast food chain on a convention event at the World Trade Center of the Philippines. The name of the business Da Eatles was formulated by the proponents through the concept of the word Eatles which came from the combination of two words, the eat and the name of the popular 60s band The Beatles, which results to the word Eatles. This word was inspired by the afternoon variety show of GMA 7, Eat Bulaga, wherein the primary hosts Tito Sen (Senator Vicente Sotto III), Vic Sotto, and Joey De Leon, (TVJ) call themselves The Eatles that is originated from their favorite band The Beatles. The proponents idolize the TVJ, a reason why the proponents would like to give tribute to them. The proponents also added the word Da to pay tribute to Dolphy Quizon, the king of Comedy, who just passed away, Da because as we could notice, several movies of Dolphy has the word Da on their titles. The logos concept is like an old music bar specifically 60s themed logo including the name of the Food Truck and the initials of the proponents. Da Eatles Food Truck will be roaming around the Seaside Boulevard of the SM Mall of Asia and the streets of Diosdado Macapagal Avenue Pasay City. These places were chosen by the proponents because these places are considered as a spot for many Filipinos and tourists who want different experiences when it comes to food. b. Business Organization The business organization of Da Eatles will be lead by one general manager and will be composed of two departments, namely, Operations Department and Finance Department. The Operations Department will be responsible to the everyday operational activities of the venture which includes the serving of the food, the processing of the food and the cleaning operations of the venture. On the other hand, the Finance Department will be responsible for the daily, monthly and annual financing activities of the venture which includes monitoring of cash inflows and cash outflows and recording of financial activities.

Figure1.1 Da Eatles Food Truck Organizational Set-up

General Manager

Marketing/Sales

Finance

Driver

Head Chef

Cashier

Sous Chef Sanitation Engineer Dishwasher

Cook

Job Description: a.) Cashier: receive payment by cash. Count money in Cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Greet customers entering establishments. Maintain clean and orderly checkout areas. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners.

Job Specification:

1. Must be at least 2 or 4 year course graduate. 2. Must have at least experience working as a store or boutique cashier. 3. Must have knowledge in customers service. Knowledge in basic Mathematics. 4. Good analytical skills. 5. Must have good communication skills knowledge in speaking English. Must be highly
motivated and must be keen to details. b.) Head chef: Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.

Job Specification: 1. Responsibilities: The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director. 2. Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. 3. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. 4. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. 5. Core competencies: Leadership, Management, Planning c.) Sous Chef: second in command after the Executive Chef in a professional kitchen. This means him or her answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Job Specification: 1. 2. 3. 4. 3-4 years of fine dining culinary management experience in a full-service, highvolume restaurant Strong production skills maintaining a successful, established menu. Hands-on, motivational leadership style based in mutual respect. Ability to lead kitchen according to the highest standards

5. Steakhouse OR seafood experience 6. Culinary education required 7. High School diploma or equivalent required 8. Sanitation Certificate 9. Previous Chef experience preferred e) Cook: Can buy in the market and inspect food preparation and serving areas to ensure observance of safe sanitary food-handling practices. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to customers. Job Specification: 1. At least 18 years of age. 2. Experience and/or training in restaurant, kitchen, or housekeeping environment, preferred. 3. Desire to work in a camp kitchen. 4. Cleanliness with his/ her environment f) Dishwasher: Can clean and prepare various foods for cooking or serving. Load or unload trucks that deliver or pick up food and supplies. Receive and store supplies. Cleans stock supplies such as food and utensils in serving stations, cupboards Job Specification: 1. High school diploma or equivalent. 2. Knowledge of basic sanitary guidelines. 3. Knowledge of basic dish machine operations. 4. Excellent Customer Service Skills. 5. Ability to communicate effectively with co-workers and managers. 6. Training on dishwashing machine use and maintenance as well as cooking safely and efficiently. 7. Experience working in a kitchen environment and serving customers in a sit-down restaurant. 8. Excellent verbal and written communication skills using English dialect.

g) Driver: Drives truck with capacity of more than 3 tons. Maintains radio or telephone contact with base or supervisor to receive instructions or be dispatched to new location. Maintains truck log according to state and federal regulations. Cleans, inspects, and services vehicle. Job Specification: 1. Must have a NBI clearance 2. Must have a full, clean driving license 3. No other formal qualifications are necessary as full training will be provided. 4. Must have a minimum of 2 years driving experience and be over 21 years of age for insurance purposes 5. Ability to work as member of a team 6. Must be fit and healthy c. Products / Services Da Eatles Food Truck will be serving comfort food that Filipino people are used to eat. 1. Spaghetti classified with different flavors this spaghetti will surely attract Filipinos who love to eat spaghetti. 2. Burgers a burger that Filipinos will love to eat because of flavorful fillings and tasty patty made from fresh and high-class local ingredients added with foreign flavors. 3. Fries made from fresh local and high quality potatoes cooked with different flavors like cheese, barbecue, roast beef, and plain and has different flavors of dips also like sour cream and onion, mayo, sweet-blend ketchup and hot chili sauce. 4. Chicken Meals chicken meals partnered with rice or pasta that is made extraordinarily and unique to other brands. 5. Desserts sweets and delicacies made from different provinces of the Philippines. d. Scope and Limitation of the Study Out of the more than 3 Million foot traffic of the SM Mall of Asia 400 people were asked to answer the questionnaire. These people include male and female ages 13-60 years old. This study limits its coverage to the people going at the SM Mall of Asia.

Its purpose is to know if food trucks will be able to gain its potential to the market and how will it gain attention to the people entering the SM Mall of Asia. Each respondent was given the same

questionnaire to answer. This study focuses on annual number of people going to the SM Mall of Asia. e. Business Summary Da Eatles target markets are the people going to SM Mall of Asia, Pasay City which includes people from 13-60 years of age and of any gender. The target market is composed of people who loves to eat outside and are fund of eating comfort foods from different fast foods. Da Eatles will be using different ways of introducing itself to its target market like, tarpaulins, fliers, social networking pages and other promotional activities.

Da Eatles will be open for 12 hours and will be serving the people beside the Seaside Boulevard at the SM Mall of Asia. The business will have a separate headquarters which is located at the Macapagal Avenue, Pasay City. Pre-processing of the products will be done in the headquarters and the serving of the products will be done in the food truck.

The business start-up capital will be P5000,000 pesos which will be used to cover all the operating finances and acquisition of properties. All the profits of the business will be divided by the three partners equally as the capital was divided into equal parts.