I.

Company Name (and logo)

II. Table of Contents
III. Vision and Mission Statement -jojo

IV. Executive Summary (not more than two

pages)
a.Product(s) and/or service(s) and value-
added services
b.Company background
c. Target market
d.Demand and supply analysis
e.Industry analysis
f. Competitive advantages
g.Marketing mix plans and strategies
V. Company Description
a. Product(s) / Service(s) offered
Coyote Beach Club is a combination of a nightclub, music bar and a restaurant.
This is not your typical “see-and-be-seen” nightspot…and if you’re into that type of thing, there are many just down the
road.
This is where everyone is fitted and everyone can enjoy what Coyote Beach Club has to offer.
It is a safe haven where emphasis is placed on informed ideas and unfaltering passion. This is a place where patrons,
musicians and performers alike can (quite literally) let their talents be shown and will receive an applause from the crowd
This where you can request a song to a live performing band or just dance the night away in the dance floor or enjoy the
palatable food during daytime while having a glass of martini from sober club booth.
The Coyote Beach Club takes all of the rowdy fun of the New York Saloon and adds the Vegas thrill on top of it while
having a Hawaiian-food loving. Drinking alcohol is encouraged by the bartender. Coyote Beach Club ‘s dance floor will
turn into the ultimate party zone. The floors and bar are plain wood, marked with the near legendary stains expected.
If you need a break from the rough bar front, there is a quieter back area that has seats. The main club has no seating,
only bar space without stools and the floor. There are Djs, jukeboxes playing the hottest contemporary and rock and live
bands, of course.
b. Form of business

Coyote Beach Club is owned by Ms. Kristine diane curio, making it as a sole proprietorship.

Advantages of a Sole Proprietorship

 Ms. Curio has complete control and decision-making power over the business.
 Sale or transfer can take place at the discretion of the sole proprietor.
 No corporate tax payments.
 Minimal legal costs to forming a sole proprietorship.
 Few formal business requirements.

c. Location
Coyote Beach Club will be located at the San Miguel by the Bay area. With the death of Bay Walk, all eyes are glued for
the opening of San Miguel by the Bay (SMBB), formerly known as Sun Set Strip, or Promenade, or Esplanade. We chose
this our location, since our bar’s theme will be luau so we need the wave’s sounds from the bay and the cool breeze from
 the sea. By the bay, is also a tourist-spot in the metro. There will be a great opportunity for us to cater not only Filipinos
but also the tourists.
There is also a wide range of our primary target market here, the young professionals and students and other resident.
SMBB is still in the growing stage which gives us more possibility to have an increase in market in the coming years. This
new gig destination is home to establishments, complete with parking area, park, food and beverages, and entertainment
sites. Safety and health of customers were considered, thus, the shoreline was reconstructed for proper drainage and
waste disposal, comfort rooms with running water.
The venue will be designed with a “Luau Atmosphere”, which will also house the company's corporate business office.
The dance club and bar will accommodate 200-400 people. The venue will be equipped with state-of-the-art audio,
lighting, and video systems, serving the need for a true entertainment venue in SMBB. The general appearance will be
clean, open, and pleasing to the customer. The demographics are favorable, with minimal competition from other dance-
themed venues and bars. Bright, bold tropical colors play a large role in creating an island atmosphere for luau. Tropical
flowers and foliage placed in strategic areas is a good starting point. Waiters, servers, crews will have a set of oars, straw
hats, gourds, conch or abalone shells, grass skirts, bamboo, travel posters or mounted fish. Plates and glasses are
decorated with tropical patterns and colors. Good luau music gets everyone in the mood to party, dance and have fun.
Except if there is a band who will provide the music for the customers.

VI. Market Analysis

a. Customers
The core customers of clubs are the locals and the tourists of Metro Manila. It’s population of both male and female
includes college students and young

b. Competitors
*Direct Competitors
1. Pier One

Pier one is one of our main competitors. It provides fine dining in a casual atmosphere, enjoyed by families and friends. If
you’re a music enthusiast who enjoys and appreciates live bands and upbeat music, by all means, this bar caters it
indoors. But if you want to take it easy just having a drink and bonding with friends, then you can be seated outdoors at
our verandas where you can feel fresh air and still enjoy what they said the “ Pier One experience: Welcome Aboard!” .
According to the supervisor, meat and seafood are delivered fresh regularly and processed to guarantee freshness. They
have also adapted centralized outsourcing to make sure that customers will get the same good quality from each of their
stores.
Their menu primarily contains the popular Filipino delicacies that you are at home to, but they also serve Asian and
continental cuisine.
Recently, their newest addition to their menu is Cebu Lechon Liempo and Cebu Lechon Manok. Both marinated and
stuffed with herbs and spices and oven baked. But still, sisig is their specialty, P225.00 per order. Be it lechon sisig, tuna
sisig, pork or chicken sisig.
The Pier One located @ San Miguel by the bay operation hours: 4:00pm to 12:00mn (Sundays to Thursdays) and 4:00pm
to 2:00am (Fridays and Saturdays)
2. Uno Pizzeria

Uno Pizzeria Restaurant and Bar at San Miguel by the Bay, Mall of Asia, offers a fusion of American, Oriental and Italian
cuisine. Uno has a huge dining area, which turns into a dance floor at 10 p.m. Diners can lounge with their favorite drinks
at the waterfront dining area.
This bar is a great spot to unwind. With its newly expanded 650-sqm dining place that can seat up to 400 guests, the
resto-bar can now accommodate corporate events and parties. Its bigger waterfront dining creates a perfect perch for
those who like to stay outdoors and chat over the wide selection of food and drinks.
UNO is known for these bestsellers: Philly's Cheese Steak Pizza, King and Queen of Hearts: Ruby Ribs Pizza and West
Side Shrimp Pesto, Buffalo Wings, Kung Pao Chicken Pasta and UNO's Shrimp Scampi.
3. Harbor View

This restaurant jutting out over the harbor is considered one of the most romantic spots in Manila. Located at the shores
of the bay, and they offer fresh foods that is why we consider them as one of our main competitors, although they don’t
offer services like live bands, dance floor, their unique way of serving food to their customer is a threat to the Coyote
Beach Club.
Harbor View’s choice of menu is mostly seafood and Asian.
The extensive menu is the confluence of the chefs of the west, the exotic cuisines of the traditional Filipino specialties.
Moreover, the menu is always complemented by daily and weekly specials and the chefs are always ready to
accommodate requests from our guests.

Guests are encouraged to choose the seafood from our aquariums as well as the way to cook/prepare the dishes. Their
aquariums stock the lobsters, prawns, shrimps, lapu-lapu (groupers), catfish, golden tilapia (kingfish), oysters, mussels,
clams, crabs and abalone. The grillers use volcanic rocks to barbecue just about everything from lobster and prawns, fish,
chicken, beef, pork and most of the time, cuttlefish.
Upon entering the Harbor View, guests will notice the sushi bar brightly decorated with Japanese lanterns on one side and
the soothing sounds of a waterfall on the other.
4. The Pit
The Pit is also our main competitor, also located at San Miguel by bay, and this is not just a restaurant, they also have live
bands every Wednesdays and Thursdays.
The Pit is a family destination for everyone in the community. Like most eateries, The Pit has sporting events playing on
crystal clear HD TV's, daily drink specials with their expertly prepared libations, and happy hour.

The centerpiece of their menu is our delicious pulled pork which is slow smoked for 16 hours to bring the meat to the
absolute peak of perfection.

* INDIRECT COMPETITORS

 Aling Tonya San Miguel by the Bay

 Atcha's Grill San Miguel by the Bay

 Chiang Mai San Miguel by the Bay

 Dad and Mom's Family Restaurant San Miguel by the Bay

 Figaro Coffee Company San Miguel by the Bay

 Hawaiian Barbecue San Miguel by the Bay

 Icebergs San Miguel by the Bay

 Julie's Ihaw-Ihaw San Miguel by the Bay

 Lydia's Lechon San Miguel by the Bay

 Norberto Grill San Miguel by the Bay

 Oceana San Miguel by the Bay

 Razon's of Guagua San Miguel by the Bay

 Sis Dang San Miguel by the Bay

 Squared Palutuan San Miguel by the Bay

 Stardish San Miguel by the Bay

 Trinity Ihaw-Ihaw and Food House San Miguel by the Bay

 c. Supplier
sd. Positioning
The target market are the locals and the tourists of Metro Manila specifically people in Pasay, Manila and Makati. It’s
main land of both male and female which includes college students and young professionals aging from 18-35 years old.
The primary target market are the young professionals aging 22-30 years old. The young professionals are the highly
profitable customers because they are the one who are willing and capable of going to bars and at the same time ordering
and paying. The secondary target market is college students aging 18-21 years old. The college students are also
profitable, capable and willing customers that go to bars. We are targeting those people who are interested in what we are
to build and it is those who are able to earn for themselves and those people who are simply after the quality life, those
social conscious people. We are targeting people who love to have a good time and prioritize their social life. We target
people who love food, music and fun.

e. Demand and Supply Analysis

We were able to compute for the demand by using the actual population of Makati, Manila, and Pasay for the years 2000
and 2007. The population data was provided by the National Statistics Office. The population we got was the basis for our
historical data.

TABLE1.1 POPULATION OF MAKATI, MANILA, AND PASAY FOR THE YEARS 2000
AND 2007

Geographic Areas 2007 2000

Makati 510383 444867

Manila 1660714 1581082

Pasay 403064 354908

TOTAL 2576168 2382857

The next step would be subtract the total population of 2007 and 2000. The difference would be divided by 7 since there
are 7 years between 2000 and 2007. The quotient would be added to the population of 2000, the sum would be the
population for 2001. Then add the quotient to the population of 2001 to be able to get the population of 2002, continue to
do the same process until we get the population for 2015.

TABLE 1.2 PROJECTED POPULATION OF MAKATI, MANILA, AND PASAY

2380857-2576171= 193311
193311/7= 27616

2000 2380857
2001 2408473
2002 2436089
2003 2463705
2004 2491321
 2005 2518937
2006 2546553
2007 2574169
2008 2601785
2009 2629401
2010 2657017
2011 2684633
2012 2712249
2013 2739865
2014 2767481
2015 2795097

After getting the population we can now proceed to Primary Target Market. Our PTM consists of college students and
young professionals aging from 20-39 years old. Here are the breakdowns of age percentage of Manila. What we do is
we multiply it by 3 to cater also the other cities. Thus, the total PTM would be 1.1.

TABLE 1.3 PRIMARY TARGET MARKET FOR MANILA

20-24 11%
25-29 10.30%
30-34 8%
35-39 7.70%
 TOTAL 37%

We have gathered the following information (users, triers, frequency, units) through a series of survey. We got the
penetration rate of 10% through the other industry players. Thus, we can get the demand through the use of this formula:
Demand = Population x PTM x Users x Triers x PR x Frequency x Units
We have two sets of demand: (1) demand for food and (2) demand for drinks

TABLE 1.4 DEMAND FOR FOOD

YEAR POPULATION PTM USERS TRIERS PR FREQ UNITS DEMAND
2006 2546553 1.11 0.7459 0.8033 0.1 42.95 1 7274401
2007 2574169 1.11 0.7459 0.8033 0.1 42.95 1 7353288
2008 2601785 1.11 0.7459 0.8033 0.1 42.95 1 7432175
2009 2629401 1.11 0.7459 0.8033 0.1 42.95 1 7511062
2010 2657017 1.11 0.7459 0.8033 0.1 42.95 1 7589949
2011 2684633 1.11 0.7459 0.8033 0.1 42.95 1 7668836
2012 2712249 1.11 0.7459 0.8033 0.1 42.95 1 7747723
2013 2739865 1.11 0.7459 0.8033 0.1 42.95 1 7826610
2014 2767481 1.11 0.7459 0.8033 0.1 42.95 1 7905497
2015 2795097 1.11 0.7459 0.8033 0.1 42.95 1 7984384

TABLE 1.5 DEMAND FOR DRINKS

 YEARS POPULATION PTM USERS TRIERS PR FREQ UNITS DEMAND
2006 2531127 1.11 0.7459 0.8033 0.1 40.88 1 6881865
2007 2556171 1.11 0.7459 0.8033 0.1 40.88 1 6949957
2008 2581216 1.11 0.7459 0.8033 0.1 40.88 1 7018052
2009 2606261 1.11 0.7459 0.8033 0.1 40.88 1 7086147
2010 2631306 1.11 0.7459 0.8033 0.1 40.88 1 7154241
2011 2655757 1.11 0.7459 0.8033 0.1 40.88 1 7220721
2012 2680446 1.11 0.7459 0.8033 0.1 40.88 1 7287848
 2013 2705135 1.11 0.7459 0.8033 0.1 40.88 1 7354975
2014 2729824 1.11 0.7459 0.8033 0.1 40.88 1 7422101
2015 2754513 1.11 0.7459 0.8033 0.1 40.88 1 7489228

COMPETITORS’ SUPPLY
We were able to compute for supply by gathering information of the capacity of our competitors through the means of
interviews and research, specifically Pier One and Uno Pizzeria. We have two sets of supply (1) supply for food (2) supply
for drinks. We got the mean of both Pier one and Uno Pizzeria, and the mean of the total supply of Pier one and Uno
Pizzeria is the historical supply for 2009/2010.
Here are the results of the data gathering:
TABLE 1.6 CAPACITY OF COMPETITOR’S SUPPLY FOR FOOD
 Wherein 1 case is equal to 24 bottles

  Pier one   Uno Pizzeria     MEAN

2010                
  FOOD Day Total FOOD Day Total    
Sunday-Thursday 30 5 150 50 5 250   200
Friday/Saturday 40 2 80 100 2 200   140
Total 70 7 230 150 7 450   340

24
Per week 230 bottles 5520 450 24 bottles 10800   8160
per month 5520 4 22080 10800 4 43200   32640
per year 22080 12 264960 43200 12 518400   391680
2009                
Sunday-Thursday 28 5 140 45 5 225   182.5
Friday/Saturday 36 2 72 90 2 180   126
Total 64 7 212 135 7 405   308.5

24
Per week 212 bottles 5088 308.5 24 bottles 7404   6246
per month 5088 4 20352 6246 4 24984   22668
per year 20352 12 244224 22668 12 272016   258120

The annual capacity for food for Pier one is 264960 and for Uno Pizzeria is 518400 for 2010. The mean for the both
competitors is 391680 servings of food. For 2009, 244224 and 272016 for Pier One and Uno Pizzeria respectively. Having
these data we can solve for the projected supply for food using the Statistical Straight Line Method.

TABLE 1.7 HISTORICAL SUPPLY FOR FOOD

GROWTH RATE = .093

YEAR GROWTH SUPPLY 20COMPETITORS x x2 xy

2006   11049 220980 -2 4 -441960
2007 1133 12182 243640 -1 1 -243640
2008 1249 13431 268620 0 0 0
2009 1377 14808 296160 1 1 296160
2010   16320 326400 2 4 652800
TOTAL   67790 1355800   10 263360

TABLE 1.8 PROJECTED SUPPLY FOR FOOD

 Wherein a= ∑Y/n

 Wherein b= ∑xy/x2
 y=a+bx  
a 271160
b 26336

YEAR x a b P.Supply
2011 3 271160 26336 350168
2012 4 271160 26336 376504
2013 5 271160 26336 402840
2014 6 271160 26336 429176
2015 7 271160 26336 455512

TABLE 1.9 CAPACITY OF COMPETITOR’S SUPPLY OF DRINKS

DRINKS Pier one   Uno Pizzeria     MEAN
2010                
  Cases Day Total Cases Day Total    
Sunday-Thursday 40 5 200 10 5 50   125
Friday/Saturday 60 2 120 20 2 40   80
Total 100 7 320 30 7 90   205

24
bottle 24
Per week 320 s 7680 90 bottles 2160   4920
per month 7680 4 30720 2160 4 8640   19680
per year 30720 12 368640 8640 12 103680   236160
2009                
Sunday-Thursday 36 5 180 8 5 40   110
Friday/Saturday 55 2 110 18 2 36   73
Total 91 7 290 26 7 76   183
24
bottle 24
Per week 290 s 6960 76 bottles 1824   4392
per month 6960 4 27840 1824 4 7296   17568
per year 27840 12 334080 7296 12 87552   210816

The annual capacity for drinks for Pier one is 368640and for Uno Pizzeria is 103680 for 2010. The mean for the both
competitors is 236160 units of drinks. For 2009, 334080 and 87552 for Pier One and Uno Pizzeria respectively. Having
these data we can solve for the projected supply for drinks using the Statistical Straight Line Method.

TABLE 1.10 HISTORICAL SUPPLY FOR DRINKS

YEAR GROWTH SUPPLY 20COMPETITORS x x2 xy

2006   150127 600507 -2 4 -1201014
2007 17988 168115 672460 -1 1 -672460
2008 20144 188259 753035 0 0 0
2009 22557 210816 843264 1 1 843264
 2010   236160 944640 2 4 1889280
TOTAL   953476 3813906   10 859070

TABLE 1.11 PROJECTED SUPPLY FOR DRINKS

         Wherein a= ∑Y/n

         Wherein b= ∑xy/x2

y=a+bx  
a 762781.2
b 85907

 
  x a b P. SUPPLY
2011 3 762781.2 85907 1020502
2012 4 762781.2 85907 1106409
2013 5 762781.2 85907 1192316
2014 6 762781.2 85907 1278223
2015 7 762781.2 85907 1364130

DEMAND AND SUPPLY COMPARISON

TABLE 1.12 DEMAND AND SUPPLY COMPARISON FOR FOOD

%EXCESS
YEAR DEMAND SUPPLY EXCESS DEMAND DEMAND
HISTORICAL 2006 7274401 220980 7053421 96.96%
HISTORICAL 2007 7353288 243640 7109648 96.69%
HISTORICAL 2008 7432175 268620 7163555 96.39%
HISTORICAL 2009 7511062 296160 7214902 96.06%
HISTORICAL 2010 7589949 326400 7263549 95.70%
PROJECTED 2011 7668836 350168 7318668 95.43%
PROJECTED 2012 7747723 376504 7371219 95.14%
PROJECTED 2013 7826610 402840 7423770 94.85%
PROJECTED 2014 7905497 429176 7476321 94.57%
PROJECTED 2015 7984384 455512 7528872 94.29%

TABLE 1.13 DEMAND AND SUPPLY COMPARISON FOR DRINKS

YEAR DEMAND SUPPLY EXCESS DEMAND %EXCESS DEMAND
HISTORICAL 2006 6881865 600507 6281358 91.27%
HISTORICAL 2007 6949957 672460 6277497 90.32%
HISTORICAL 2008 7018052 753035 6265017 89.27%
HISTORICAL 2009 7086147 843264 6242883 88.10%
HISTORICAL 2010 7154241 944640 6209601 86.80%
PROJECTED 2011 7220721 1020502 6200219 85.87%
PROJECTED 2012 7287848 1106409 6181439 84.82%
PROJECTED 2013 7354975 1192316 6162659 83.79%
 PROJECTED 2014 7422101 1278223 6143878 82.78%
PROJECTED 2015 7489228 1364130 6125098 81.79%

The last two tables clearly show that there is still a large percentage of unsatisfied demand for this particular service in the
market. Therefore, we can say that this is a feasible project for this geographic area. Our targeted market share for 2010-
2011 will be 20%. After 2011, we would like to increase our market share by 3%.

*DIRECT COMPETITORS’ ANNUAL SUPPLY

**PIER ONE
BEER (per day basis)
Mondays to Thursdays/Sundays 40 cases
Fridays to Saturdays 50-60cases
FOOD
Mondays to Thursdays/Sundays 30 meals
Fridays to Saturdays 40 meals
PERSON
Mondays to Thursdays/Sundays 300 people
Fridays to Saturdays 400 people

**UNO PIZZERIA
BEER (per day basis)
Mondays to Thursdays/Sundays 10 cases
Fridays to Saturdays 20-30cases
FOOD
Mondays to Thursdays/Sundays 50 meals
Fridays to Saturdays 80 meals
PERSON
Mondays to Thursdays/Sundays 120-160
Fridays to Saturdays 150-200

f. SWOT Analysis
SWOT ANALYSIS
Strenghts
- Coyote Beach Club is not just a bar or a club. It is a restaurant during daytime and a music bar during
night time or nightclub. It is a restaurant where each customer will enjoy the sumptuous food. Music bar
where different bands are willing to showcase their talents and a night club where we are going to open
the ‘dance floor.
- Coyote Beach Club will be having “Luau-Style” bar or Hawaiian-themed bar. It is very unique and
customers will enjoy the light, breezy ambience of this bar once they step their foot in the entrance
- Coyote Beach Club will be located at San Miguel by the bay. There will be a very nice view of the bay, the
sunset or sunrise. San Miguel by the bay is also known as one of the best dining strips in the metro
- Coyote Beach Club is the pioneer of the full-time resto/bar in the said location

Weaknesses
- Coyote Beach Club is only in the introduction stage
- Coyote Beach Club will operate during night time and daytime, it may be costly.
- Consumers may not respond in the “luau-styled” bar
- We are only allowed to offer San Miguel Products as our brand of beer.

Opportunities
-The primary target market of Coyote Beach Club is the yuppies. Most of them are spotted by the bay.
-Filipinos love music, this is Coyote Beach Club has to offer when it is transforming into a Music Bar
-Filipinos love to eat and to have a good time. This is why Coyote Beach Club is established.

Threats
-Market Saturation
-threat of new entrants

g. Industry Analysis
 i. Threat of entry of new
competitors
ii. Intensity of competitive
rivalry
iii. Threat of substitute of
products and services
iv. Bargaining power of
customers
v. Bargaining power of
suppliers

VII. Competitive advantages of the

company
VIII. Marketing (mix) plans, strategies, and action plan
a. Product
THE CLUB: THEME
Coyote Beach Club was inspired by year 2000’s movie Coyote Ugly where there is this hot new nightclub that features a
team of sexy enterprising young women who tantalize customers and the media alike with their outrageous antics. As
inspired by the movie, Coyote Beach Club would depict sexiness. Customers would embrace a carefree night full of
singing, dancing and a whole lot of random experiences. Interaction of Coyote’s performing team and our visitors would
be highly encouraged.
To further perk up the Coyote experience we have integrated the movie’s bar concept with a scenic beach ambiance. We
would definitely bring Boracay’s party scene in our very metro. Yes, it is a summer party experience less the hassle and
bustle of long travels. We would definitely make summer all year round.

FOOD AND DRINKS:

Coyote Beach Club is surely the place to go. We don’t only give you full entertainment; we satisfy all hunger. May it be the
desire for fun or your surmounting food appetite. Here in Coyote, we offer you nothing but the best. Come and taste our
Hawaiian and Filipino dishes that would definitely answer all your so long cravings. Imagine dinning at the beach. Think of
grilled seafood, luscious meats and pina colladas. We have all that.

FOODS:
Appetizer:
Clam dip Hot Crab Spread Tofu Nuggets
Mango Chutney Assorted baked mussels Crispy Chicken Skin
Cream-cheese Chutney Spicy Garlic Mussels Tokwa’t Baboy
Easy Lumpia with Coyote sauce Big Boy’s Sisig Kilawing Tanigue
Crispy Squidhead Sizzling Mushroom Isaw Platter
Noodles:
Vegetable Fettucine Pancit Bihon Lomi
Chicken:
Huli-huli Chicken Chicken Long Rice Chicken Adobo
Spicy Chicken Wings Chicken Luau
Garlic Chicken Inihaw na Manok
Pork:
Kalua Pork Sinigang na Baboy Grilled Liempo
Pork Tofu Pork Belly Konbu Maki
Portuguese Sizzling Sausage Grilled Spare ribs Lechon Kawali
Beef:
Bulalo Baby Beef Teriyaki Beef Kaldereta
Bulalo Steak Spicy Tapa Kare-Kare
Sea foods:
Sinigang na Bangus Belly Fish and Chips Poke
Seafood Chowder Grilled Prawns Fish Lau-Lau
Sinigang na Hipon Grilled Tuna Belly
Pusit Ala Pobre Lomi Salmon
Rice:
Plain Rice Black Rice Fried Rice
Garlic Rice Aligue Rice Bagoong Rice
Everything that grills:
Seafood Platter Meaty Platter
Desserts:
Peanut Cream Pie Turon de Leche Ice Bucket
Almond Float Saba con Yielo
Promo Meal:
Coyote Plate – A big meal for our Coyote babies. The meal will be completed with two cups of rice, a dish choice, a side
dish and dessert. Coyote Plate comes in Filipino and Hawaiian choice plate. Coyote Plate would only be offered during
mid day opening.

DRINKS:
Drinks for Wholesome Coyote:
Softdrinks in Can Iced Tea (bottomless or house) Fruit Shake
Mineral Water Fruit Juice Milk Shake
Drinks for Daring Coyote:
Daiquiri
Gin
Shooters
Wine
Tequila
Margarita
Cocktail Drinks
Liquor
Brandy
Cognac
San Miguel Beer Product
 b. Place

Coyote Beach Club shall be situated at the world’s third largest shopping center, SM Mall of Asia. More than just a mall, the SM Mall
of Asia is a tourist destination that has raised the standard of shopping, leisure and entertainment in the Philippines. SM
management has continued developing the area; creating more customer value thus making mall goers continue patronizing. The
famous landmark has been attracting an average of 200,000 visitors of all social classes. Besides from mall visitors an additional
population would be coming from nearby offices, hotels and convention center such as Sofitel Luxury Hotel, OneEcom Center and
Convention Center.
The mall as we all know is located at Bay City, Pasay City Philippines. Its location would be just perfect to do business given that it
is right at the heart of four major cities in the country. It is bordered on the north by the country's capital, Manila, to the northeast by
Makati City, to the east by Taguig City, and Parañaque City to the south.
We suppose that the number of people composing the surrounding cities, both locals and tourists could be potential customers of
Coyote Beach Club . We believe that nearly all students and yuppies will be swayed to try on our business and be converted to loyal
customers. Note that most of the surrounding cities particularly Makati and Taguig houses high-class individuals who could spend
extravagantly for leisure. And also, the steadfast growing of population somehow guarantees that customers would replenish
continuously for the nearby future.

Coyote Super Club shall be located at the mall’s San Miguel by the bay area where great number of locals and foreign tourists were
usually spotted to roam the vicinity. The club will be positioned along with dining strips sited at front of Manila bay. The area would
best fit Coyote Beach Club beach inspired concept. It would certainly enhance the ambiance giving that extra vibe that we’re trying
to deliver. San Miguel by the bay’s spacious area would also allow much activity to be done especially at promotion nights.

c. Price
Coyote Beach Club is targeting those people who are interested in what it is to build and it is those who are able to earn for
themselves and those people who are simply after the quality life, those club socialites.
We will price our foods ranging from 60php to 400php per meal. All orders will be offered ala carte. When it comes to drinks, we
would price the same as competitors. There would also be an additional income coming from entrance fees which is 150 per person.
Appetizers – 95php to 200php
Main Courses – 150php to 400php
Platters – 300php to 400php
Dessert – 60php to 150php
Non-alcoholic Beverages – 40php to 95php
Alcoholic Beverages – 45php to 300php
PROMOTIONAL PRICES:
Get high on our super low prices during Happy Coyote, or bloat your stomach with our budget priced buckets and pitchers.
MID-DAY MEALS:
We would offer Plate lunch during 10am to 4pm to cater students, office workers or simply mall goers. It would go on a budget price
of 150. The Plate dish consists of 2 cups of rice, 1 choice meal, a side dish, and appetizer.
** We would allow minors during mid-day opening.
MODES OF PAYMENT:
 Cash

 Credit

d. Promotion- DIANE IIBAHIN MO

YUNG PROMOTIONS DIBA? :))
SHOW HOW WILL YOU PROMOTE
THE BUSINESS GO GO GO. =))
IX. Management and operational plans, strategies, and action plans

a. Facilities and equipment needed

Coyote Beach Club’s location will be in the Bldg. K of the Seaside Strip of San Miguel By the Bay in SM Mall
Of Asia. The size in square feet is 160sq. meter. We are going to lease the said location with the attached
lease terms: 2 1/2 more years before contract with SM Management expires. But it is renewable for another
5years with a rent increment at 10% per annum. The Leasehold rent is 1,575,000 per annum.

Coyote Beach Club will be open from 10am to 4pm and 7pm to 3pm everyday, including holidays. Coyote
Beach Club can accommodate 200-300 persons.

THE CLUB: STORE LAY-OUT

Coyote Beach Club would be comprised both of a dinning and bar area. There would be a dance floor at the
center and performing ledge at its sides.
Dinning Area – Coyote Beach Club will have a full function dinning area where our Hawaiian and Filipino
meals will be served. It will open at mid day, from 10 in the morning and will close at 4 in the afternoon. The
restaurant will cater to customers of all ages during mid day. However as clock hits 7 in the evening doors will
open once more but with certain restrictions. Only 18 and above will be allowed to enter and with a
corresponding entrance fee.

 Highlights:

 Coyote’s Famous – This serves as our hall of fame.

 Daiquiri Bar – A long drinking bar where club goers could pleasure themselves.
This is where the much anticipated drunkards competition will take place.

 Multi-function Performing stage – A multi-function stage would be mounted at

Rough bar where DJs and live bands could play their music.

 Two stretched rowdy frontiers – These are two long ledge bars where dance
entertainers could perform their act.

 Grand Jukebox – Nothing can compare with the enjoyment karaoke could give.

 The Quieter Club – This is the less noisy part of the club. The laid back zone
where club goers could relax themselves from the rowdiness from the other
side. There would be posh seats and mini bar too.

Production Equipment
magnet induction cooktop
built in oven
chest freezer
standing freezer
refrigerator
microwave oven
water dispenser
rice dispenser
 Toaster
Griller

Office Supplies and Equipments

cash register (built-in receipt)
office table
laptop
phone with fax machine
telephone
manager's chair
file cabinet

Furniture and fixtures

halogen
incandescent
linear flourescent
amplifier (acoustic)
drumset
DJ Performance/Production System
subwoofer
speaker (powered)
microphones
mic stands
keyboard set
keyboard bench
Piano Style Pedal
Acoustic Electric Guitar
Vocalist Equalizer/ Mixer
jukebox
faucet
urinal toilet bowl (unisex)
hand dryer
exhaust fan
porcelain sink (big)
mirror(restrooms)
vent(big)
vent (small)
industrial electric fan
Floor standing Air-Con
Ceiling Air Con
LCD TV
Floor polisher
air cooler
 door ( restrooms)
door (kitchen)
door( office/manager's desk)
door (main)
sliding door (façade)
dining tables
Open Bar Table
dining chairs
stools
pub tables
architectural lights
black lights
DJ turn tables
mirror balls
stage lighting
strobe lighting
fog machine
laser lighting

b. Human resources management

Labor Requirements

POSITION NO. DUTIES

General Manager 1 Oversees the general restaurant operations

Works on marketing initiatives

Restaurant supervisor 2 Facilitates the day to day operations

Assists  the General Manager during the day and night shift

Contacts San Miguel Brewery regarding the supply of drinks

Cashier 2 Scans the orders of the consumers

 
Head Chef 2 Creates recipes

Supervises kitchen activities

 
Short order chef 2 Prepares food in the kitchen

Prepare short orders at once

 Directs line cooks

Receives directions from the head chef

Line Cook 8 Prepares food in the kitchen

Works one or more kitchen stations including grill, broil, or fry

Receives directions from the head chef and line cook

Dishwasher 4 Responsible for maintaining dishwashing equipment

Dilutes liquid chemicals for dish machines

Maintains the cleanliness of dishes and other wares

Waiters 14 Attends to guests and take orders

Offers information and suggestion about the menu

Prepare receipts and collect payments

Bring the orders to guests

Bartenders 4 Takes drink orders through waiters

Prepare mix drinks, wine and beer

Serves bottled or soft drinks

Bartenders/Coyotes 6 Takes drink orders through waiters

Prepare mix drinks, wine and beer

Offer mix drinks, wine and beer to customers

Prepare mix drinks, wine and beer while performing

Bouncer 3 Maintain the security/peacefulness  inside the club especially during the night shift

Check the guest before entering the bar

Maintenance 4 Makes sure that the restaurant facilities are clean and sanitized
Security Guard 2 Open doors for customers

Responsible for customer’s  safety

 c. Value-added services provided
People always look for something unique, new and different. They get so curious that they want to try everything that is latest.
Coyote Beach Club is not just a bar or a club. We want us to be the pioneer of a one-stop powerhouse which every people will like.
Be it to a food, music, dancing experience, etc.
 Coyote Beach Club is a restaurant. We prepare and serve food, drink and dessert to customers. Meals are generally
served and eaten on premises. Our restaurant varies greatly in appearance and offerings, including a wide variety of
cuisines and service models. Dining in here is not only a gastronomical delight to be savored but rather, an
experience to remember. Located at the shores of Manila Bay, one can enjoy the sometimes lost in the hustle of city
life, without ever leaving Manila.
 In a city that almost never sleeps with bustling call centers, restaurants and a high-end mall, a new haven for
Manila’s party places rises by the bay. -- the Coyote Beach Club. The Coyote Beach Club will house a dance floor
for those who wants to party harder, to those who is never satisfied in just eating but also wants to feel the upbeat
spirit. Whether it’s House, Hip Hop, Mash-up, or Rock our doors are open, you can be our guest and as we say in
the Coyote Beach Club…“Welcome and Party now!”.
 It was always about the music. At the risk of sounding just a tad too militant, one of the Coyote Beach Club’s prime
objective is to provide a proper venue for the music lover. In the spirit of the late, great Club Dredd, the place aim to
work as a location where unsigned bands and independent groups alike can perform alongside more established
acts. Rather than being an out-and-out performance space where musicians are required to cover the latest hits,
Coyote Beach Club is a stronghold for individual creativity. Music enthusiasts customers are the priority here.

d. Schedule of operations

Hours of Operation: Coyote Beach Club will operate from 10am to 4pm and 7pm to 3am everyday.

e. Production/operation procedures

PASTE MO LAHAT
NG FLOWXHART
DITO HAHAHA