CHAPTER I

INTRODUCTION
HISTORY
The Diamond Estates RestoBar intends to serve foods such as Baked Goat Cheese, Pesto Potato
Skins, Tempura Green Beans, Fish Tacos, BBQ Chicken Flatbread, Fried Squid, Pork Steak
Croissant Bread Pudding, Sorbet Seasonal Samples and others. Home Made Menu with an
eye toward health. We also offer different Wines such as: Red Wine, White Wine and Dessert
Wine. To build our restobar, each of us should give 1.5 million for our expenses to make it
10.5 million. This 25 million was for the expenses for the food products, construction of our
building, equipment, facilities, utilities and other. Diamond Estates Restobar is designed to create
a community atmosphere as a good, old fashioned and friendly. The Diamond Estates Restobar is
located at Barangay 37, Laoag City, Ilocos Norte. Diamond Estates Restobar is designed like a
ship. The prioriy of Diamond Estates Restobar is to serve fresh, helpful fare will all selections
made on the promises from scratch. To keep food cost down, the menu will be simple yet
creative with many inter changeable ingredients. Foods will come from local suppliers whenever
possible with a preference for organically grown products. Emphasis will be placed on the
restobar which will feature old-world desserts, wines also meals and pulutan. Diamond
Estates RestoBar will offer a choice of fresh, mini diverse (vegetarian and non-vegetarian) and
well as downtown shoppers. In increasing numbers of single household and dual eaner household
with limited time for food preparation, many consumers are seeking for fast and nutritious meals.
College students, another large group of consumers for this restobar are well known for their
appetite for quickly prepared good food. Based on projections by the institute for Public Policy
and Business Research at the Diamond Estates RestoBar the population is expected to grow
5.6% in the next five years during the time, Diamond Estates RestoBar will continue to provide a
unique and vibrant shopping and entertainment center for this region.

Page 1

MISSION
To ensure that each guest receives prompt, professional, friendly and
courteous service. To maintain a clean, comfortable and well maintained
premises for our guests and staff. To ensure that all guests and staff are
treated with the respect and dignity they deserve. To thank each guest for the
opportunity to serve them.

VISION
To become a famous and premier RestoBar.

OBJECTIVES
To provide clients with a wide array of quality wine that suits everybodys
taste.

Page 2

CHAPTER II
GENERAL INFORMATION
Name of Establishment
Diamond Estates Restobar
Tagline
Come for the Tasty. Stay for the Healthy.
Type of Project
RestoBar
Location:
The Diamond Estates RestoBar is located at Barangay 37, Laoag City, Ilocos Norte Philippines.
Owners:
Romeo Abut Jr., a Filipino citizen, a highly competitive restobar general manager. Mr. Abut is a
graduate of the Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in
Hospitality Industry Management, Summa Cum Laude. Fresh from his college, he spent his 4
years as a chef in one of the most popular hotels in the country the Bayview Park Hotel at
Manila.
Employees:
John Michael Bacud will be the supervisor of the restobar. Mr bacud is a graduate of the
Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality
Industry Management, Cum Laude.
Jenifer Caoagas will be the business manager of the restobar. Ms. Caoagas ia a graduate of the
Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality
Industry Management, with merit
Mc James Quiba will be the service manager of the restobar. Mr. Quiba is a graduate of the
Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality
Industry Management, with merit.
Jennel Pascua will be the purchaser of the restobar. Ms. Pascua is a graduate of the Cagayan
State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality Industry
Management, with merit.

Page 3

Crisel Ganiban will be the auditor of the restobar. Ms. Ganiban is a graduate of the Cagayan
State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality Industry
Management, with merit.
Jenny Agra will be the executive chef of the restobar. Ms. Agra is a graduate of the Cagayan
State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality Industry
Management, with merit.
Form of Business
Partnership composes of two or more persons binding themselves to contribute money,
property, or industry to a common fund with the intention of dividing the profit among
themselves.
Since the proponent composes of seven members, they will form a partnership wherein
they will contribute money amounting to 1,500,000 in order to operate their business.
We have chosen this form of enterprise because considering our number, it is more
appropriate to form a partnership. And we can easily provide enough capital to run this business.
Lastly, there are a joint skills, knowledge and ideas among partners.
Capitalization
Source of Funds

Contribution

Romeo Abut Jr.

1,500,000

John Michael Bacud

1,500,000

Mc James Quiba

1,500,000

Jenifer Caoagas

1,500,000

Jennel Pascua

1,500,000

CriselGaniban

1,500,000

Jenny Agra

1,500,000

Total

10,500,000

Page 4

CHAPTER III
MARKET STRATEGY
Site Analysis

Economic Indicators
Average Family Income - 192,382.00
Average Family Expenditure - 166,223.00
Annual per Capita Threshold - 15,956.00
Employment Rate - 94.66%
Unemployment - 5.34%
Poverty Incidence - 10.08%
Number of Business Establishment - 4870
Number of Financial Institutions - 114

Page 5

Market Analysis
The main target of our Restobar are the brilliant personalities like businessmen, tourist, artist,
celebrity and Government employee.
Competitive Analysis
Fort Ilocandia Resort & Casino

Saramsam Ylocano Restaurant & Bar

Diamond Estates Restobar

Cock-a-doodle-doo

Caf del Mar Bar & Resto Grill

13%

20%

8%

24%
35%

Marketing Programs
Every customer who comes in our Restobar will be offered some such as Discount rates and
special cocktail.
Promotion
Diamond Estates RestoBar will adopt a Moderate advertising strategy. Outdoor signage for
Diamond Estates RestoBar and flyers to local offices.

Page 6

Traffic Flow

Page 7

Marketing Strategies
Baked Goat Cheese

BBQ Chicken Flatbread

Tuna Pesto Potato Skins

Fried Squid

Tempura Green Beans

Sweet and Sour Pork or Chicken

Fish Tacos

Grilled chicken

Sweet Potato Fries

Pork Steak

Page 8

Wines
Franzia

Chamdor

Novelino

Red Label

Crown Royal

Martini

Strewn Vidal Icewine

Carlo Rossi

White Haven

El Jimador Tequila

Page 9

Cocktail Drinks
Banana Smoothie

Mango Daiquiri

Bloody Mary

Banana Daquiri

Bourbon Sour

Fluffy Duck

Campari Crush

Pina Colada

Citrus Blush

Melon Margarita

Page 10

SWOT ANALYSIS
Strength
Good location, near the beach with plenty of free parking available especially for
families.
Excellent wine and cocktail menu.
Relaxed, comfortable seating with plenty of booths.
On-site bar for guest waiting to be seated.
Weaknesses
Relatively small, tight unit can make table spacing difficult for large parties and
especially once the booths are full.
Opportunities
Varied menu could highlight vegetarian, non vegetarian and healthy eating options.
Staff and team need more direction, training and development.
Threats
Competitor has lowered their prices and started a price war with him.

Page 11

CHAPTER IV
TECHNICAL COMPONENT
Space Allocation
Kitchen

25%

Dining Area

50%

Storage Area

15%

Comfort Room

10%

Total

100%

Interior Design
The interior design of the restobar is a Filipino theme. It is decorated with wood crafts that
emphasizes the natural beauty of our resources. Walls were built with Narra woods. As a
nationalistic view, chairs and tables were made with different woods that were properly
combined for longer use. Decorations are more on natural resources. There are shells and corals
to emphasize the motif of the restobar. The floor is covered with tiles that perfectly match the
walls. To light everything, chandeliers are placed at the center and other sections that need to be
enlighten.
Motif
The motif of our restobar is ship simply because I had never seen a ship like restobar. The
restobar will deliver the customers to luxurious services and seems like travelling to different
wonderful places. Customers will experience like riding a special trip that will make them feel
they are in a high standard ferry.

Page 12

DIFFERENT KITCHEN UTENSILS, TOOLS AND EQUIPMENT

Reach In

Stove with oven

Deep Fryer

Blender

Pan

Casserole

Page 13

Chopping Board

Plate

Wine Glass

Page 14

Spoon

Fork

Garnish Tray

Spoon and Fork Sterilizer

Knives

Cocktail Shaker

Ice Bucket

Corkscrew

Page 15

CHAPTER V
FINANCIAL ASPECTS
A. Total Project Cost Building
Unit/Item

Quantity

Unit Price

Computed Price

Cement

2,500

250

625,000

Sand/Load

80

1,200

96,000

Gravel

80

1,200

96,000

Tiles/piece

3,000

60

180,000

Steel Bar
Hallow Blocks
Wood
Varnish/Gallon
Paint/16 liters
Lot/5000 sq. meter

180
3,000
300
15
25

130
25
40
750
1,500

23,400
75,000
12,000
11,250
37,500
8,000,000

9,156,150

Total

Cost of Facilities
Unit/Item
Fluorescent bulb

Quantity
50

Unit Price

Computed Price

250

12,500

Aircon

70,000

140,000

TV

18,000

36,000

DVD

1,500

1,500

1
10

1,500
9,725

1,500
97,250

Disco lights
Chandelier

288,750

Total

Page 16

Kitchen Equipment
Unit/Item

Quantity

Unit Price

Computed Price

Reach In

25,000

50,000

Stove

15,000

30,000

Deep Fryer

5,000

10,000

Blender

790

3,950

93,950

Total

Kitchen Tools
Unit/Item

Quantity

Unit Price

Computed Price

Cocktail Shaker

500

2,500

Garnish Tray

600

3,000

5,000

5,000

100

500

Glass Racks
Corkscrew

Page 17

Ice Bucket
Wine Shelves
Tray
Wine glass
Spoon
Fork
Plate
Glass
Chopping Board
Knives
Ladle
Pan
Casserole
Spoon and Fork Sterilizer
Measuring Cups
Mixing Bowl
Saucer
Ice Tong

25

100
15,000
300
60
15
15
60
40
150
120
50
300
800
1,650
90
150
20
50

30
500
300
300
300
350
5
15
10
5
5
2
1
5
50
25

2,500
15,000
9,000
30,000
4,500
4,500
18,000
14,000
750
1,800
500
1,500
4,000
3,300
90
750
1,000
1,250
123,440

Total

Furniture and Fixture

Unit/Item

Quantity

Unit Price

Computed Price

Table

80

1000

80,000

Picnic table with umbrella

30

1,500

45,000

Stool

50

1,200

60,000

Chair

50

850

42,500

227,500

Total

Page 18

B. Cost of Feasibility
Cost of Building ------------------- 9,156,150
Cost of Facilities -------------------288,750
Kitchen Equipment ----------------93,950
Kitchen Tools -----------------------123,440
Furniture and Fixture --------------227,500
Total ----------------------------------9,889,790

Page 19

CHAPTER VI
ORGANIZATIONAL COMPONENTS
ORGANIZATIONAL CHART
Romeo Abut Jr.
General Manager

John Michael Bacud

Supervisor

Jenifer Caoagas

Mc James Quiba

Business Manager

Service Manager

Jennel Pascua
Sale Manager

Purchaser

Crisel Ganiban
Auditor

Jenny Agra
Executive Chef

Culinary Manager

Page 20

JOB DESCRIPTION
General Manager
is responsible and accountable for all restobar activities, and assumes complete
responsibility for the restobar as necessary.
works to ensure that all activities are consistent with and supportive of the restobar
business plan.
ensures all employees are performing their job responsibilities and meeting expectations
in all areas of their job descriptions.
Supervisor
directly supervise and coordinate activities of workers engaged in preparing and serving
food and beverage.
Business Manager
are visionary thinkers who develop, evaluate, strategize, and put into operation measures
to make a business successful.
Service Manager
selecting and retaining highly skilled service-oriented employees; modeling and
upholding the Diamond Estates Restobar principles; motivation and retaining employees
by providing ongoing training and development; regularly measuring and evaluating
service levels and standards using guest and employee feedback; developing plans for
continuous improvement.
Purchaser
responsible for the procurement of commodities through the development and
implementation of commodity strategies plans and the management of supplier
relationship.
responsibility include price negotiation, planning, production, inventory control, quality
control and factory control.
Sale Manager
maintaining a high level of motivation, encouraging and achieving sales improvements
for each employee; selecting, training and retaining highly skilled service-oriented and
hospitality-focused employees; conducting and coordinating.

Page 21

Auditor
are independent specialists who review the account of organizations to ensure the validity
and legality of their financial records.

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.
directly supervises kitchen personnel with responsibility for hiring, discipline,
performance reviews and initiating pay increases.
Culinary Manager
ensuring efficient and successful execution of all culinary initiatives; selecting and
training highly skilled culinary employees; motivation and retaining employees by
providing ongoing training and development; continually developing culinary employees
cooking, food preparation, food safety, food and wine pair and sanitation skills to ensure
the delivery of great tasting, piping hot food.
Man Power Ways
Overview
Management will establish sound operating guidelines by which to conduct the day to day
operations for Diamond Estates RestoBar. Policies, systems and procedures will be adopted and
documented using the combined resources of RestobarOwner.com and the previous experiences
of the management team with valuable, up to date resources to assist in the startup and operation
of Diamond Estates Restobar. The site contains hundreds of articles, downloadable tools and
other resources packed with practical insights on marketing, customer service, restobar startup,
business management, menu, promotion, staffing and more. Management will have at their
disposal the expertise of thousands of other operators through a member form.

Page 22

Staffing
Diamond Estates RestoBar is expected to employ 20 to 30 employees. The Restobar is expecting
that employees must be highly qualified for their positions. For each positions, a set of standards
is prepared in order to evaluate each applicants. Touching on the applicants personal, educational
and vocational background and interview will serve as the basis for determining applicants
ability for the particular job.
In order to achieve a productive restobar, the expected staffing levels for full time positions for
the restobar are shown in the following table.
Position

Full time

Parttime

Pay Range

General Manager

20,000

Kitchen Mnager

18,000

Line Cooks

14,000

Prep Cooks

12,000

Dishwashers

6,000

Server

12

8,000

Bartenders

10,000

Customer Service
Customer service at Diamond Estates RestoBar will be given special emphasis throughout the
operation. Customer surveys estimate that only 1 out of 20 customers that have a problem in a
restobar will tell the management about it. It will be our goal to provide a product in a manner
that exemplifies highly responsive and proactive customer service.
Training programs will include specific material to teach our employees about service attitudes,
customer perception and how to deal with guest complaints. Management will conduct periodic
staff meetings intended to review policy, increase guest satisfaction and to keep a general line of
communication between staff and management.
All complaints will be empathetically acknowledged by the staff and immediately referred to
management. Programs will be in place to systematically deal with various types of complaints.
More serious complaints will be documented and kept on file.

Page 23

Training
A thorough training program will be adopted for every position in the restobar. Highly qualified
people filling those positions will be provided training materials and personal instruction. They
will learn the Diamond Estates RestoBar method of how to operate a successful restobar.
Newly hired Personnel will be instructed in customer service, safety, workplace wellness and
health laws in addition to the job functions of their respective positions. Training manuals for
each positions will be edited to reflect the unique requirements of Diamond Estates RestoBar.
Daily Operation and Production
Diamond Estates Restobar will be opened 7 days a week for lunch and dinner necessitating
multiple shifts. Schedules will be written by the general manager and posted every two weeks.
The schedules will be written in a manner that allows management to increase or decrease hourly
labor according to sales volume in order to maintain a consistent labor cost control.
The menu has been created in a manner to allow the preparation of many recipe ingredients to be
done ahead of time. Proper labeling and rotation techniques, accompanied by ample storage
facilities will ensure that high quality prepared products will be sufficiently available to meet the
demands during peak business hours. Replenishment and ongoing preparation will continue
during off peak business hours.
Management will be responsible for ordering, receiving and maintaining sufficient inventory to
meet production demands. Ordering schedules will be staggered with perishable products being
ordered multiple times per week to preserve freshness. Standard grocery and supply orders will
be ordered less often, according to a predetermined schedule and storage capacity.
Management will adopt the use of operational checklists to verify that each work shift has been
properly prepared for and to insure the operational standards are followed before during and after
work shifts.
The table service style of Diamond Estates Restobar is design intended to complement the guests
overall perception of the restobar, creating a designed guest experience. The Restobar lay-out
including the dining room, kitchen and serving line has been designed for efficient and flexible
in order to accommodate the fluctuation in customer traffic and peak meal periods.
The production of our menu and servicing of the guest begins with the arrival of the guest. Guest
will be greeted by a friendly host or hostess and then seated in their preference of either smoking
or non-smoking section. Attractive menus, flatware and napkins will be placed upon seating.
Awaiting guests will be able to order refreshments in the bar. Once their table is ready, the guest
will have the option to either pay their tab or have it transferred to their table via the POS system.

Page 24

Once seated, the guests should be quickly acknowledged by a member of the service staff.
Beverage orders will be requested and ordered through the POS system. A service bartender will
receive the order via of a designated order printer. Once prepared the server will deliver the
drinks to the guest.
The primary server will then inform the guests of our suggested family style service and then
suggest selections from our appetizer menu. Appetizer orders will be entered into the POS
system and printed at the appropriate stations in the kitchen including the expeditor station.
The expeditor will ensure that the targeted production time of 3 to 5 minutes for appetizers is met
for each order. Available servers will deliver the appetizers to the table and serve according to
the designated guest positions. The primary server will then request salad entre orders. Again all
orders received will be entered into the POS system and orders will print out at the appropriate
kitchen or bar station. The expeditor will ensure ticket times are kept within the 10 to 15 minutes
acceptable time parameters for entre service 3 minutes for salad service.
Available servers will deliver the food according to the designated guest position. Constant
monitoring of the table by all staff will ensure that dirty dishes are cleared promptly and drinks
refilled regularly.
The primary server upon the clearing of all completed dishes will request dessert or after dinner
drink orders. Orders will be processed accordingly and within the acceptable time parameters.
The server will monitor the table to determine the proper time to present the guest check. The
customer will be given a few moments to review and prepare payment to the server. The server
will make change or process credit cards as required and return the authorized card voucher to
the guest.
Once the guest has left the table the service staff will immediately clean the table and prepare it
for the next seating.
The kitchen preparation line has been designated to be operated by a minimum staff of 2 line
cooks. This design allows line staffing to be adjusted to the business volume.

Page 25

CHAPTER VII
SAFETY SECURITY
Time & Attendance System: The Restobar will use an automated time and attendance system.
Management will evaluate systems that are integrated into the POS system as well as stand alone
time clock systems. Hourly labor cost control and the ability to transfer information to our
payroll processing will be key factors in system selection.
Scheduling System: Management will adopt a scheduling system that expedites the preparation
of schedules, reflects anticipated labor budgets and helps to regulate labor cost.
Operations Checklist: The restobar will be managed with the use of various checklists.
Consistent use of checklists will help to maintain quality control while ensuring that established
procedures are followed. Checklists will be used by various personnel for customer service,
purchasing, receiving and storage, preparation, cleaning, shift changes, opening and closings.
Order Guide: The restobar will use an item specific order guide to track order history and
maintain designated levels of product in inventory.
Weekly Inventory: Management will conduct a weekly inventory to determine valuation for use
in the preparation of weekly profit and loss reports.
Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be
compared to sales data to ensure designated products have been properly accounted for.
Cash Audits: Management will conduct periodic cash audits for all cashier stations. Surprise
shift audits are an effective tool to determine cashier/bartender under ringing.
Video Surveillance: Video surveillance will be in place to monitor activities and deter crime.
Safety Reviews: Periodic safety assessments will be performed to ensure that employees and
guests are not exposed to dangerous or harmful conditions or actions.
Liability Reviews: Periodic assessments will also be done to evaluate the liability exposure of
the restobar. Alcohol awareness, employee relations and guest treatment will be scrutinized from
time to time.

Page 26

CHAPTER VIII
CONCLUSION
We therefore conclude that doing a feasibility study is require a lot of hard work and the most
difficult part of doing a feasibility study is the Market Strategy.
If the partnership is already insolvent, the best thing to do is to liquidate. The business must be
stop. As a responsibility of the businessman, payment of liabilities is necessary. The assets of a
general partnership shall be applied first to those owing to outside creditors. Second, those owing
to inside creditors in the form of loans or advances for business expenses by the partners. Third,
those owing to the partners with respect to their capital contributions and lastly, those owing to
the partners with respect to their share of the profits. If the partner is insolvent, personal
properties are distributed first to those owing to separate creditors. Second, those owing to
partnership creditors and lastly, those owing to the partners by way of additional contributions
when the assets of the partnership were insufficient to settle all obligations.

Page 27

LAYOUT

Front View

Page 28

Back View

Page 29

Side View

Page 30

Interior

Page 31

Permit

Page 32

Page 33

Page 34

Page 35

Page 36