Lourdes College

Diner Establishment Feasibility Study

Proposal Report

Prepared by:

Plaza, Ma. Gotha

Serrano, John Mark
Casil, Michael Lester
Sumampong, Adriel
EXECUTIVE SUMMARY

A Diner is a small, informal, and inexpensive restaurant that looks like a railroad car.
This is to indulge customers to have a quick stop-by and fill-in their stomachs to continue
travelling into their destination.

This Diner Feasibility Study Report (FS) is for the concept and the layout planning of the
future establishment that is to be constructed at Upper Carmen location here in Cagayan
de Oro. The initial objective of this feasibility study is to determine if the project of concept
making and planning of the establishment is feasible.

The Feasibility Study was conducted by the Second (2 nd) Year Hospitality and
Management (HM) Program students of Lourdes College. This study was conducted on
November 09, 2019 and was temporarily divided into several phases.

INTRODUCTION

Discussions within the Lourdes College Students have identified opportunities to make a
plan and create a concept of an establishment that suits the needs of a person in a form
of food and service.

This would facilitate the concept in planning and making, and introducing a new and
unique type of establishment in the city.

ESTABLISHMENT’S MISSION AND VISION

Mission

Contributing to the world’s busiest industry while giving hope and joy to every people
around the world with a passionate heart and a playful mind.

Vision

To imagine a world full of happiness and satisfaction. As the business grow, so are the
customers.
Values

The values include good service to the customers and fair wages to the workers.

PHASE 1: MENU

The menu was categorized into five (5) types; Burger Menu, Chicken Menu, Dessert
Menu, Siders Menu, and Beverage Menu.

 Burger Menu – Requires a bigger appetite.

Cheddar & Onion Smashed Burger
Big Mac Cheesy Madness

 Chicken Menu – For those who want to feel alive.

Chicken-Fried Steak & Gravy
Honey-Garlic Chicken Wings
Buffalo Wings

 Dessert Menu – Cool down and then restart.

Crepe
Donut
Pancakes

 Siders Menu – Bare Hand’s necessity.

French Fries
Chicken Nuggets

 Beverage Menu – A good drink for a good meal.

Milk Shakes
Soft Drinks
Juice

PHASE 2: DECOR & LAYOUT

For the decoration of the establishment, it is very important to consider the proper
matching of the colors, the lightings, the proper furniture and fixtures, the ceiling, even
the flooring, and etc.
Theme

For the theme of the establishment, the researchers came up with the idea of having
“Minecraft” as the theme.

Minecraft – is a pixelated game from PC and Android. It is a game where players get to
decide what they are going to do with themselves. The game involves creative and
survival mode. It is a type of game where you search and find variety of materials that
you can use in building your house and equipment that you can also use in fighting
against a mob of monsters.

Wall Design

Wooden Type – Variety of wood will be chosen as part of the wall design for a cooler
environment.

Structural Design

Both (Outside & Inside) will look like a house from “Minecraft” to get the customers
attention.

Floor Design

Will use Wooden Type. But will depend on the wall design.

Ceiling

Light colors will be used to enhance the color of the insides of the establishments. This
also adds more beauty to the establishment.

Furniture and Fixtures

This will be based upon the chosen theme of the establishment.

PHASE 3: FORMS OF SERVICE

Casual-Dining Service
- Serves moderately-priced food in a casual atmosphere casual dining
restaurants typically provide table service.
Management

 General Manager
- The one who takes control of the overall functions inside the establishment.
 Cashier
- In-charge of receiving and giving changes to the customers when taking orders.
 Food Server
- One who delivers the customer’s orders.
 Sanitation Engineer
- In-charge of the establishment’s maintenance and sanitation.
 Dishwasher
- In-charge of cleaning and washing of the flatwares and the utensils.
 Cook
- One who cooks the customer’s orders in the kitchen.

Methods of Execution

 Customer gets inside the establishment

 Customer takes a seat
 Waiter takes the customers’ order/s
 Waiter serves the order/s

PHASE 4: PRICING

To get the right product pricing, thorough steps is strictly followed:

Step 1: Determine first the goal of your business.

Step 2: Conduct a thorough market pricing analysis.

Step 3: Analyze your target audience.

Step 4: Create a pricing strategy and execution plan.

PHASE 5: LOCATION

Fr. Mastersons Ave., corner Gran via St., Pueblo de Oro Business Park, Uptown Ca.
Cagayan de Oro, 9000 Misamis Oriental.

Description of the Area

The business will be built within a crossroad area so that expected customers after the
construction will come not just from one side but from multiple sides of the road.
PHASE 6: CONCEPT LAYOUT

Establishment Size

The entire measurement for the establishment would be 45 x 57 or 2,565 square

inches.

Establishment Division

 Entrance
 Counter
 Dining Space
- 4-seaters
- Single-seater
 Cooking/Serving Space
 Storage Room
 Play Area
 Toilet
 Janitor Closet
 Establishment Office
 Exit
Establishment Information

 7 dining tables, each dining table can allocate 4 people.

 12 single seats (by the counter)
 1 jukebox
 4 computers
 3 Print-on-Screen (POS) computers
 1 Burger Griller
 1 Fryer
 1 Soda Fountain
 1 Waffle Maker
 2 Commercial Stoves
 2 Toilets
 1 Walk-in Refrigerator

PHASE 7: TARGET MARKET

 Shoppers
 Business Personnel
 Students