Mariel Julie Mae A.

Nerviol
HUMSS 11-A

“BUSINESS CONCEPT”

As a staple of life our need to eat has developed from a basic form of simply feeding our bodies
with the fuel it requires, to a complicated art of presentation and taste combined with our intrinsic need to
experiment with everything we see, touch, smell and of course taste.

The ever-increasing divergence of foods that is now available to us at our local stores and eating-
places only help to confuse and tantalize us into new culinary experiments and delights.

Our cuisine, often thrown into the sidelines in the global culinary scene, is undoubtedly one of the
most unique ones in the world. Snippets of our nation’s history and culture can be experienced in every
bite. Besides, in a family there are times where they have no time to cook for their foods so with this
restaurant they will be able to experience the feeling of being ‘home’ together with their loves one and
children.

With this reason I want to start up a Filipino-themed restaurant made in bahay kubo featuring
traditional Filipino food with a twist. My restaurant has 2 floors; the first floor will be offering snacks for
customers who want to eat light foods for their ‘meryenda’or snacks. It will offers kid’s menu, wine, café,
happy hour food and late- night food and a dining options such as breakfast, dinner, dessert, lunch, catering
and seating, an amenities like bar onsite, toilets, good for kids, free-Wi-Fi, an area where students can
study or for professionals area, there will also an area where they can eat in a boodle fight style. A buffet
style of dishes was laid with a variety of dishes they can choose from, such as curacha, pininyahang
manok, adobo, afritada menudo and other Filipino foods. My restaurant will also offer catering for parties
and debuts.

Filipino dishes—from the simple to the elaborate—are prepared with dedication, vigor, passion,
and often, lots of smiles. Recipes, each with its own unique variety and imbued with different ingredients
and cooking techniques, are handed down from one generation to another. Each morsel of deliciously
prepared local dish gives you an insight of our country’s rich history and culture.

In order to do that there should be enough capital to start the business; I should be knowledgeable
on how to handle the business and the entrepreneur should be emotionally, physically and mentally stable
on what is ahead. Also, there should be a good area to construct the restaurant with a great ambience so that
it would be appealing to the customer.
In a business, your greatest competitor would be yourself. You have to be creative in order to trail
to the trends in unending changes of the modern world.