I.

Introduction

Filipino food evolves. The influx of foreign brands will compel home-grown Filipino
concepts to up their game not only in food quality and dining experience but also in
terms of recipes and presentation. In other words, Filipino cuisine will evolve quickly.

The food service industry is seen to expand in tandem with the growing population
and rising incomes. There seems to be a Jollibee or McDonald's on every street
corner. Fast food offers people in a rush an inexpensive way to grab food whenever
they want. This forces casual dining restaurants to target a different market, people
that are looking for pleasure and a relaxing experience. The food services industry is
considered to be the most known industry in the world. Casual dining restaurants
typically offer full menus, which include appetizers, entrees, sides and desserts and
typically provide table service. Most restaurants will have a host or hostess that will
greet a person as they walk in and show them to the table that they will be sitting at
for the duration of their meal. Sit-down restaurants typically will have trained chefs
to cook and prepare the meals and servers that will completely take care of any needs
that there will be while eating at the restaurant It is important to have honest and
hardworking servers at a restaurant to ensure that people will have an enjoyable time
at their establishment.

If a restaurant has a unique reputation then the customers will come back time after
time. For a restaurant to have a loyal customer group, it must be able to serve the
customers with high quality food and service. The restaurant must also have different
things that differentiate it from other sit-down restaurants. Instead of just getting a
bite to eat at a fast food chain, a person can go to a restaurant and enjoy him or herself
with family and friends for an extended amount of time. The restaurant experience
should become a form of entertainment for the customers.

The proponents considered this type of food industry because most people look at
pizza as comfort food and most Filipinos are very adventurous when it comes to what
food they will eat. Pizza is one of the Italian food favourites that have been integrated
into the Filipino table fare. But unlike their Mediterranean friends, Filipinos like their
pizza sweet and with a hint of spice

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II. Statement of Purpose
The purpose of this feasibility study is to be able to determine the possibility of
building a restaurant that supports the middle class to low-class people. Being able to
deliver great customer service and calculate financial expenses is the goal of this
study.
To appease the people of the unending quest for hunger, great customer service, great
food, and a great atmosphere is the purpose of this business proposal. This idea has
never been seen or done before. A hit that will surely be loved by the masses is what
this all about.
III. Project brief
The name PIZZAMAZING came from the words “pizza” which is a dish of Italian
origin consisting of a flat, round base of dough baked with a topping of tomato sauce
and cheese, typically with added meat or vegetables and “amazing” which means
causing great surprise or wonder; astonishing.

PIZZAMAZING will provide quality food to our customers to increase customer

values so that all our customers will be satisfied. It will be serving variety of pizza
and pasta dishes which are really inevitable to resist and at the same time it strives to
meet and exceed customers’ expectations by not only for our great food but also for
our excellent service.

We will be offering the “create your own pizza” which makes our pizza restaurant
unique to all other food establishments in Paniqui and nearby areas. This will make
attract customers especially the food adventurers who love discovering and doing
their own signature food. In PIZZAMAZING, customers will not only be satisfied
with our foods but also, they it will also be a fun bonding moment and experience to
create your own pizza with your friends, workmates, families and loved ones.

At PIZZAMAZING restaurant we believe that in order to make our customers feel

like they are special and unique is by serving them a pizza with unique and different
flavors like soybean paste pizza, carbonara pizza and pesto pizza. We will make sure
that we will only provide the best for our customer. From the ambiance of the place
we will give all the customers a feeling of comfort, warmth, and relaxation to the
quality of the food and presentation. It must always be unique with great and
wonderful tastes. And we will provide the best service friendly and always with good
manner to the customers

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IV. Market Analysis
1. Industry trends

“The food industry is more complicated than it appears to be. The rate of closures is
nearly just as high as the rate of new openings. To be successful, one must have the
basics in place.” – Andrew J. Masigan

In the past years, while compiling report about the industry trends in the culinary
world, three themes kept appearing again and again: quality ingredients, technology
and the youth culture. Consumers are increasingly insisting on the freshest, healthiest
ingredients, a trend driven largely by younger segments of consumers, who also
demand the highest technology available to facilitate ease of ordering and delivery.

Transparency in nutrition is a growing trend that resonates with pizza consumers.

Simple recipes featuring healthier ingredients are attractive, and the more rustic, the
better. The quality of pizza can also be elevated with artisan ingredients. Also,
research shows 80% of consumers wish their local pizzerias would offer more
premium, innovative toppings. Consider adding both visual and crave-worthy flavor
appeal with unique toppings that create texture.

Although growth among fast-casual restaurants slowed significantly from 2016, this
category continues to be an important and growing segment of the pizza industry. A
Technomic study found that 28% of consumers frequent fast-casual establishments
(visiting at least once per month), putting them on track with full-service pizzeria
restaurants. Fast-casual pizzerias are also expanding their menus, offering dishes such
as chicken wings, sandwiches and salads.

Not all pizza is created equal. Some pies are thin and crisp, some are thick and chewy.
Some thrive on simplicity, some come bedecked with every topping possible. Some
can bring you to the bustling streets of New York, others can transport you to a
traditional pizzeria in Naples. Yet all these variations fulfill a promise: There’s a slice
out there that ought to satisfy your every wish, desire, and craving. It's no surprise that
pizza is usually on the top of people's favorite food list.

While the Philippines' pizza culture isn't as intensive as New York's, Naples', and
other places around the world, we're fortunate enough to have delicious ones, with
some of the best pizza right here in the Philippines.

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2. Local Market Area Analysis

In making or conducting market area analysis, it is important to analyze or trace the

geographical size of the market area. You should know the people residing in the area,
their age, and also the population of the area so you must know if there are potential
buyers. It is also important to estimate how far is the location and how are the
customers going to reach it. Demographic data will also help the proponent to know
about the lifestyle and works of the target market.

The geographic size of the market area will be the first consideration in analyzing the
market, which includes the population of the students from Paniqui, workers nearby
from our location, Queries on travel time from their places and the ease of access
were also taken into consideration.

In studying economic and demographic data, the proponents also determined the
eating habits and food preferences of the local residents. A survey was conducted in
the potential target markets and in nearby business establishments to understand their
needs and wants in a food and their spending capacity. In the process of analyzing the
target markets, the proponents noticed that there is a potential market at Brgy.
Estacion,Paniqui, Tarlac.

The proponents decided to put up PIZZAMAZING in the location because of its

accessibility to potential customers like family, friends, students, couples and
commuters and even people who visit the location. The location has the potential for a
great success of business because it’s along the McArthur Highway and it is near the
stop over for public vehicles going north.

The purpose of the market analysis of a business plan is to prove to a potential

customers and even potential investors that you know your market thoroughly, and
that there is viable opportunity for a sustainable business venture.

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3. Competitive analysis
a. Local Labor Analysis
A full labor analysis is necessary to navigate the complexities of finding a competent
workforce. This includes evaluating the availability of skilled labor in the market, the
specific job roles toward which the market is oriented, the presence of local
employers and the presence of local schools and technical training facilities.
Businesses must also assess whether a market is capable of drawing new workers to
fill positions by evaluating the quality of life and income levels, and balance that with
the costs of a specific location to the employer.

Geographically, Paniqui is situated between the towns of Gerona in the south,

Moncada in the north, Anao and Ramos in the west while Camiling and Santa Ignacia
are to its east that is why employment in here is not that lacking. A lot of factories are
surrounding the municipality and huge numbers of establishments are also situated
near the said location.
b. Demographics

City/Municipality Population
Anao 0.80% 11,528
Bamban 5.10% 69,466
Camiling 6.10% 83,248
Capas 10.30% 140,202
Concepcion 11.30% 154,188
Gerona 6.40% 87,531
La Paz 4.70% 64,017
Mayantoc 2.40% 32,232
Moncada 4.20% 57,787
Paniqui 6.80% 92,606
Pura 1.70% 23,712
Ramos 1.60% 21,350
San Clemente 0.90% 12,657
San Jose 2.70% 36,253
San Manuel 1.90% 25,504
Santa Ignacia 3.50% 47,538
Tarlac City 25.10% 342,493
Victoria 4.70% 63,715
Total 100.00% 1,366,027

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In the latest census, the population of Paniqui, Tarlac, was 92,606 people, with a
density of 880 inhabitants per square kilometre or 2,300 inhabitants per square mile.

According to the latest Census, the age group with the highest population in Paniqui is
5 to 9, with 9,131 individuals. Conversely, the age group with the lowest population is
80 and over, with 1,016 individuals.

Combining age groups together, those aged 14 and below, consisting of the the young
dependent population which include infants/babies, children and young
adolescents/teenagers, make up an aggregate of 28.77% (26,644). Those aged 15 up to
64, roughly, the economically active population and actual or potential members of
the work force, constitute a total of 64.56% (59,786). Finally, old dependent
population consisting of the senior citizens, those aged 65 and over, total 6.67%
(6,176) in all.

The computed Age Dependency Ratios mean that among the population of Paniqui,
there are 45 youth dependents to every 100 of the working age population; there are
10 aged/senior citizens to every 100 of the working population; and overall, there are
55 dependents (young and old-age) to every 100 of the working population.

The median age of 27 indicates that half of the entire population of Paniqui are aged
less than 27 and the other half are over the age of 27.

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 Age group Population Age group percentage
Under 1 1,791 1.93%
1 to 4 7,065 7.63%
5 to 9 9,131 9.86%
10 to 14 8,657 9.35%
15 to 19 8,405 9.08%
20 to 24 7,925 8.56%
25 to 29 7,372 7.96%
30 to 34 6,776 7.32%
35 to 39 6,308 6.81%
40 to 44 5,665 6.12%
45 to 49 5,431 5.86%
50 to 54 4,819 5.20%
55 to 59 3,909 4.22%
60 to 64 3,176 3.43%
65 to 69 2,521 2.72%
70 to 74 1,513 1.63%
75 to 79 1,126 1.22%
80 and over 1,016 1.10%
Total 92,606 100.00%
 Youth Dependency Ratio: 44.57
 Old Age Dependency Ratio: 10.33
 Total Dependency Ratio: 54.90
 Median Age: 27.26

One of our PRIMARY TARGET MARKETS are the millennials, young

professionals and the commuters. The range of their age is 15-39 years old. So the
total of the target ages in both genders is 36,786.

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c. Target Market Analysis

Demographics can be segmented into several markets to help an organization target

its consumers more accurately. With this type of segmentation an organization can
categorize the needs of consumer. The advantage of this is that information you need
is readily available. You can get census data to determine who, where and how you
want to market your product.

PIZZAMAZING will be accommodating and targeting the students, employees, the

travellers and people around the area in this concept. It would be also ideal snacks or
meals for stopovers for those travellers. Its location is conveniently placed near hotels,
mall, expressway, barangays and main road. In that case, it would not be hard to
attract customers.

d. Market Segmentation

The potential market of PIZZAMAZING are the travelers (young and old) who pass
by to take a stopover in the nearby Bus stop located alongside Waltermart. The
possible age bracket of our restaurant target market will be 15 years old and above.

e. Customer behavior

Consumers nowadays like to explore and try different foods, especially the millennial
and young professionals, they are adventurous that is why they are our target market.
They tend to look for substitutes for their everyday food that is why PIZZAMAZING
offers a different food variety.

Pizzas and pastas also serve as comfort food for the millennial and young
professional. Oftentimes, these foods remind us of fond memories or occasions —
birthdays and holidays, for example — connected to friends or relatives.

f. Site analysis

PIZZAMAZING proposed site is near Waltermart Paniqui Estacion located at Brgy.

Estacion, Paniqui Tarlac (alongside with a lot size of 800 sq, market value of PHP
176,000.00. The owner of the land is Bienvenido Z. Tiu from barangay Estacion, one
of the 35 barangays in Paniqui, Tarlac which is a 1st class municipality in the
province of Tarlac.

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Paniqui is situated between the towns of Gerona in the south, Moncada in the north,
Anao and Ramos in the west while Camiling and Sta. Ignacia are to its east. Paniqui is
146 kilometers from the NCR and is 22 kilometers from the provincial capital, Tarlac
City.

Advantages:

 Just along the highway and 10minutes drive from TPLEX Ramos exit.
 Easy access
 Many nearby establishment
 Near the PUV stop over

Disadvantages:
 Nearby competitors
 Pollution caused by vehicles

g. Concept development

PIZZAMAZING will be located along McArthur Highway located at Brgy. Estacion,

Paniqui, Tarlac. It will be an alternative to fast-food restaurants which will be more

Page | 9
stylish when it comes to design and making the restaurant more appealing to
customers. Comfort is the researchers target so the customers can eat comfortably.

The pizza restaurant will serve its own specialty pizza and classic pizzas and pasta
along with some appetizers and desserts are also available. These are prepared in a
well-organized menu with a reasonable prices ranging P15.00- P262.00. The type of
service will be quick service. PIZZAMAZING will accommodate a maximum seating
capacity of 72 guests and will serve for 10 hours a day, 10:00 am - 9:00 pm,
Mondays-Sundays.

Competitors Analysis

Opening a restaurant takes a lot of time and effort to be successful. One of the most
important things to know when assessing the target market for a restaurant is who the
competition is. The competition can range from fast food chains all the way to a high-
class sit down restaurant. Many people are in a rush at times or are too tired to cook
for the family after work, which drives them to dine out. These people then have to
decide if they want inexpensive fast food or go to a sit-down restaurant to be serviced.
That is why it is so important for restaurant owner to know who the target market is.
Fast food restaurants target people in a hurry and that want an inexpensive meal,
while sit-down restaurants target people that are there to take their time and be
provided with good service. Gaining a competitive edge requires a detailed analysis of
the demographics of the surrounding area and the nature of existing competitors. And
even if you are successful at first, new competitors could enter your market at any
time to steal your clients. Don’t hesitate to adopt successful strategies from your
competitors, but understand that directly competing with an entrenched rival is a bad
idea for a beginning restaurateur.

This analysis provides both an offensive and defensive strategic context to identify
opportunities and threats. Profiling combines all of the relevant sources of competitor
analysis into one framework in the support of efficient and effective strategy
formulation, implementation, monitoring and adjustment.

PIZZAMAZING Restaurant is a restaurant that entered the food business with many
competitors. Such competitors had already built up good images on the customers and
gained numbers of loyal patrons. For PIZZAMAZING to be competitive in this kind

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of business, it should provide variant unique flavors of pizza and pasta which its
competitors are not offering. PIZZAMAZING has two potential business competitors
in the area the direct competitor which offers the same product and the indirect
competitors which offers not same product but still a food establishment.

First, we identified who the direct and indirect competitors are. The direct competitor
will be a pizza store that is located near the market area. We also consider as indirect
competitors the food establishment that serve product and services but not the same as
what we offer. The direct competitor is Pizza Galore. The indirect competitors are
Jollibee, Chowking, Mang Inasal, KFC and Plaza Mocha.

Direct Competitor

Greenwich – it is a newly opened restaurant in the area, has the same product
offerings and it is considered one of the biggest pizza-chain in the country. (no data is
available with regards this competitor since it is a newly opened chain and there no
published financial reports yet).

Pizza Galore - has the same product as we offer but with different concept like
PIZZAMAZING’s.

Concept Take-out, fast service

Accessibility Easily accessible because it is located along the municipality
hall, market and Church.
Visibility Visible to the potential customer
Food Quality Average Quality
Service Quality Poor Quality Service
Pricing P30-P250, depends on the size and flavor of the pizza.
Operation Hour 10:00 AM – 9:00 PM
Ave. # of 30 - 40 per day
Customer

Time of the Day Pizzagalore Customer Count

7:00am 0% 0

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 8:00am 0% 0
9:00am 0% 0
10:00am 2% 1
11:00am 5% 2
12:00nn 0% 0
1:00pm 5% 2
2:00pm 2% 1
3:00pm 14% 6
4:00pm 16% 7
5:00pm 23% 10
6:00pm 18% 8
7:00pm 9% 4
8:00pm 7% 3
9:00pm 0% 0
10:00pm 0% 0
11:00pm 0% 0
Total 100% 44

Indirect Competitors

 Jollibee – fast food chain, located at Estacion,Paniqui, Tarlac, along the

highway as well.
 Chowking - fast food chain, located at Estacion,Paniqui, Tarlac, along the
highway as well.
 Mang Inasal – fast food chain, located inside Waltermart Paniqui beside our
target location and along the highwat as well.
 KFC - fast food chain, located inside Waltermart Paniqui beside our target
location and along the highway as well.
 Plaza Mocha – Casual dining restaurant same as our but with different menu.
Located inside Waltermart Paniqui beside our target location and along the
highway as well.

COMPETITORS OFFERINGS PRICE OPERATING

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 RANGE HOURS

Jollibee Rice Meals, Pasta, P30-P400 6:00am-9:00pm

Burgers, Chicken,
Desserts

Chowking Rice Meals, Pasta, Soups, P30- P600 6am- 10pm

Desserts

Mang Inasal Chicken Meals, Palabok, P50-P300 10 am- 9pm

Halo Halo And Other
Desserts

KFC Chicken Meals, Chicken P50-P250 10 am - 9 pm

Burgers, Pasta, Desserts

Plaza Mocha Meals, Soups, Pasta, P30-P350 10 am - 9 pm

Desserts

Competitive Check

Competitors Operating # of Peak No. of Products Average

hours seats hours Customers (Most) Sales
Pizzagalore 10:00AM- 30 3:00PM- 40-50 P30-P250 P5500 -
8:00pm 6:00PM Pizza P6500

Jollibee 6:00AM- 50 11:00AM- 50-125 P30-P400 11500 -

9:00PM 2:00PM Rice meals 33,750

Chowking 6:00AM- 50 11:00AM- 40-75 P30 - 600 15,200 -

10:00PM 10:00PM Chinese 27,250
style themed
meals
KFC 10:00 AM 50 11:00 AM 45-60 P50-P600 P14350-
- 9 PM - 1:00 PM Rice and 22800
Chicken

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Mang Inasal 10:00AM- 60 12:00PM- 50-100 P50-P300 P10500-
9:00 PM 2:00PM Chicken bbq P30000

Plaza Mocha 10:00AM- 40 2:00PM- 30-50 P30-350 P5600-

9:00 PM 4:00PM Rice meal P11500

g. Demand projection

The customer volume projection is based on the guest count or customers of

PIZZAMAZING’s competitors and this will help in determining how many customers
it would accommodate during peak season, middle season and off-season.

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Customer Volume Projection

Weeks Total Covers

Peak Season* 30
Monday 200
Tuesday 220
Wednesday 220
Thursday 240
Friday 300
Saturday 300
Sunday 300

Weekly Total 1,780

Peak Season Total 53,400
Middle-Season 14
Monday 180
Tuesday 200
Wednesday 200
Thursday 210
Friday 270
Saturday 280
Sunday 280

Weekly Total 1620

Middle-Season Total 22,680

Off-Season 8
Monday 150
Tuesday 180
Wednesday 180
Thursday 150
Friday 200
Saturday 190
Sunday 220

Weekly Total 1270

Off-Season Total 10160

Total 86240

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Average Customer Volume Projection per Day

Time of the Distribution of PEAK MIDDLE OFF PEAK

Day customers per SEASON SEASON SEASON
hour (%)
7:00am 0% 0 0 0
8:00am 0% 0 0 0
9:00am 0% 0 0 0
10:00am 2% 6 5 4
11:00am 5% 12 11 8
12:00nn 5% 12 11 8
1:00pm 5% 12 11 8
2:00pm 2% 6 5 4
3:00pm 14% 35 32 25
4:00pm 16% 40 37 29
5:00pm 23% 58 53 41
6:00pm 18% 46 42 33
7:00pm 9% 23 21 16
8:00pm 2% 6 5 4
9:00pm 0% 0 0 0
10:00pm 0% 0 0 0
11:00pm 0% 0 0 0
Total 100% 254 231 181

The table shows that the PIZZAMAZING will cover and average of 254 customers
during peak season, 231 customers during middle season and 181 customers during
off season.

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Average Customer Volume Projection per Day @ 60% dine in

Time of the Distribution of PEAK MIDDLE OFF PEAK

Day customers per SEASON SEASON SEASON
hour (%)
7:00am 0% 0 0 0
8:00am 0% 0 0 0
9:00am 0% 0 0 0
10:00am 2% 3 3 2
11:00am 5% 7 6 5
12:00nn 5% 7 6 5
1:00pm 5% 7 6 5
2:00pm 2% 3 3 2
3:00pm 14% 21 19 15
4:00pm 16% 24 22 17
5:00pm 23% 35 32 25
6:00pm 18% 28 25 20
7:00pm 9% 14 13 10
8:00pm 2% 3 3 2
9:00pm 0% 0 0 0
10:00pm 0% 0 0 0
11:00pm 0% 0 0 0
Total 100% 152 139 109

The table shows that Pizzamazing will cover a 60% dine in customers with an average
of 152 customers during peak season, 139 customers during middle season and 109
customers during off season. The 40% are those customers who will take home their
purchased foods and drinks.

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V. Management Aspect
1. Vision

To be established as the well-known local pizza-themed restaurant in the province of

Tarlac and of the Philippines.

2. Mission

We are committed to working towards a future by establishing good relations with

locals that will enable them to have social development by means of creating an
establishment that is open for them and give them services that they need.

3. Core values

Our Core Values strive to create empowerment in different aspects of the business.
We aim to do the following:

 To help local food suppliers by patronizing their products, thus, creating a

healthier relationship, giving them support by means of buying their products
instead of imported products.
 To give the municipality of Paniqui a new restaurant that is profitable and
would help in the profit-making ventures of the town.
 To create a new menu using local ingredients that will mix traditional food
with new innovative recipes which enables the business to find its own
identity and be a part of the known and established businesses around the
town/province.
 To have good customer relations. We will establish a strong foundation with
our stakeholders by means of providing them with good quality products and
services.

4. Safety and health policies

PIZZAMAZING will be committed in providing policies for safety and health

policies and making sure that appropriate controls are placed so that all aspects of the
organization are carried out with utmost quality and the overall performance of the
organization is met with high standards. Some of these policies will be carried out to
effectively implement and ensure compliance with regards safety and health policies.

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  Read, understand, and comply with workplace health and safety policy, safe
work practices and procedures
 Carry out work in a manner so as not to create a health and safety hazard to
yourself or others
 Use the correct tools and equipment for the job
 Report defects in the workplace equipment
 Keep tools and kitchen equipment in good condition and replace when
necessary
 Report any incidents, near misses, injuries or illnesses
 Keep up-to-date with recommended codes of practice and new health and
safety literature.
 Administer health and safety programs
 Provide instructions to employees about safe work procedures
 Carry out regular inspections of the workplace to ensure a safe and healthy
environment.

5. Sanitation

Sanitation is keeping the kitchen and equipment clean and properly cared for and
kitchen operations running smoothly. Disregarding the cleanliness of facilities can
lead to food contamination, dangerous working environments, failed health
inspection, and equipment malfunctions.

Sanitary Rules for the servers:

1. Hair must be up to prevent it from falling into food.

2. Uniform, apron, hands, and especially nails must be always clean
3. Hands must be washed after every possible contamination.
4. Hands must be washed properly and thoroughly and never dried with an apron
or a dish cloth.
5. Clean dishes must be held so as not to touch areas where customers will put
their mouths.
6. Polishing cloths are to use at that purpose only and must be kept in sanitary
conditions as well.
7. Utensils that have fallen to the floor must be replaced by clean ones.

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 8. Dirty dishes must be completely reperated from the food that is served.
9. All the meals are to be served from a tray before something else is placed on
it.
10. When pouring from a pitcher or a bottle it is important to avoid contact with
the glass, especially if the customer has already used it.

Two ways in Sanitizing:

 Chemical - this is done through wiping with sanitizing solution and allowing it
to remain on the surface that has beem wiped with the solution.
 Heat - this is done through immersing the equipment by the use of water with
a temperature of 171 F – 191 F for thirty seconds.

Sanitize Small Equipment

Step 1: Cleanse, Scratch, Soak – the waste from the equipment must be
seperated.
Step 2: Detergent – wash the equipment with soap
Step 3: Rinse – the equipment must be free from detergents.
Step 4: Sanitize – 171 F to 191 F is the right temperature for sanitizing.
Sanitize for seconds.
Step 5: Air Dry – let the equipment dry.
Sanitizing Large Equipment
Step 1: All electrically equipment must be unplugged.
Step 2: Throw away food particles and waste
Step 3: If the equipment is removable, wash, rinse and sanitize iti. Make sure
to use the manual procedure on removing the parts.
Step 4: Wash and rinse all food contact surface with clean water ang must be
wiped with a sanitizing chemical solution.
Step 5: Clean the parts that have no contact with food by the use of clean
wiping cloth and let it air dry.
Step 6: When the equipment has been re-assemble, the parts that have been
touched must be re-sanitize.

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6. Environmental policy

We shall strive to incorporate sustainability into our core operations through internal
and external efforts. Specifically, we shall adopt the following policies and practices:

1. Conserve energy, water, and natural resources.

2. Commit to purchasing environmentally preferable products and materials.
3. Reuse, recycle and reduce.
4. Promote environmental education, outreach and awareness to our staff and the
greater community.
5. Adopt best practices in conserving and/or protecting the environment by
means of reducing waste materials.
6. Strive to purchase and use ingredients wherein waste coming from them can
be used as compost or for any other usable purposes.

Reduce, Reuse, and Recycle.

We shall:

 Reduce our waste stream by buying those materials which are compostable
and recyclable for other purposes
 Strive to increase waste diversion by putting wastes onto segregated trash bins.
 Composting all food wastes.
 Discourage the use of disposable products by using washable/renewable items.
 Promote the use of natural lighting and solar energy, when feasible.
 Institute a policy to turn off lighting and appliances in unoccupied rooms.

Purchase low mercury fluorescent and LED lighting and energy star appliances.

Page | 21
7. Organization

PIZZAMAZING will use a line organizational structure. This traditional structure is

organized in such a way that a manager is at the top. Then there are the shift
managers, waiters, cashiers, chef and other employees that would complete the human
labor force of the organization. This is structured in a way to promote control among
the staff, organize directives and set up a proper flow of hierarchy so that an effective
organizational structure is being implemented in the establishment, proper supervision
will be implemented, and the structure will be able to match the controls and policies
set up by the management of the organization.

The restaurant will be headed by the Restaurant Manager, who is given the task to be
in charge of the front house/ dining area and the administrative offices, and the Head
Chef, who is given the task to be in charge in the kitchen. This division of
responsibility will ensure proper supervision of staff and will make sure that the
policies and practices are being complied with. This also ensures that the quality of
work given by their respective subordinates will equal or even exceed standards, thus
creating products and services which will satisfy the customers and make sure that
they have the best experience in the restaurant. The dining staff will compose of
waiters, cashiers, barista and the office staff will be composed of the shift managers
and security personnel. The kitchen staff will be composed of the line cooks, pre-
preps and stewards. They will be in charge of food preparation, proper food handling,
food storage, cleanliness of workplace, sanitation of kitchen equipment and tools and
such other function similar to the tasks given previously.

Page | 22
 a. Organizational Chart

Restaurant
Manager

SHIFT
SECURITY
MANAGER* [2]
GUARD [2]

HEAD CHEF

WAITER/
SOUS-CHEF
CASHIER* [8]
LINE COOK* [8]

STEWARD* [2]

*SHIFTING OF EMPLOYEES IS DIVIDED INTO TWO SHIFTS

- 8 AM TO 5 PM
- 1 PM TO 10 PM
(Shifting time includes pre-opening set up time and post-closing
operations such as clean up.)

Page | 23
Employee Schedule

EMPLOYEES M T W TH F SA SU
Restaurant
Manager
Shift Manager
Shift Manager
Security Guard
Security Guard
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Waiter / Cashier
Head Chef
Sous-Chef
Line Cook
Line Cook
Line Cook
Line Cook
Line Cook
Line Cook
Line Cook
Steward
Steward

Legend:
10 AM - 7 PM
8 AM - 5 PM
1 PM – 10 PM
REST DAY

Page | 24
b. Department Functions

It is essential that you know the human resource plan of a restaurant, the different
levels of staff requirements and their job descriptions, qualifications, and experience
needed for each profile and the designated salary to offer while staffing.

There are generally five departments in any restaurant business – Kitchen Staff,
Managerial Staff, Floor Staff, Bar Tenders and Delivery Staff. However, depending
upon the restaurant format, the number of departments can vary. For
PIZZAMAZING, we will be having the first three departments.

i. Kitchen Staff

The kitchen is the heart of a restaurant. In this particular department, there are various
levels such as Head Chef, Sous Chef, Line Cooks, and Stewards.

ii. Managerial Staff

The second most important part of the human resource structure for restaurants is the
Managerial Staff. Human resources for your restaurants ensure that the restaurant is in
one piece and thriving towards a single goal. These people are the intuitive soul of the
restaurant, as the decisions of the Managerial Staff can make or break the customer
experience and expectations. Managing and allocating the right resources at the right
time can help the restaurant to achieve efficiency, which can further help create a
better experience for customers and better profit for owners. Managerial Staff is
broadly divided into three levels – Restaurant Manager, Shift Managers, and
Bookkeeper.

iii. Floor Staff

Employees working in this department of your restaurant are the brand ambassadors
of your restaurant, as they are the ones who are in direct contact with the customers.
Customers’ best and worst experience is often due to the floor staff. Therefore, it is
essential to have them well trained and on their toes. The Floor Staff has a different
set of employees such as Cashier, Waiters, and Security Guards.

5. Pre-employment Requirements
 2x2/1x1 Picture/ 2 Valid ID’s

Page | 25
  Barangay Clearance
 Certificate of employment
 Certificate of training/seminar
 Diploma
 Medical certificate (must be recent, either paid by you or your employer)
 NBI/Police clearance
 NSO/PSA Birth certificate
 Philhealth card/form photocopy
 Resume
 SSS card/form photocopy
 TIN car/form photocopy
 TOR/Summary of grades

JOB TITLE JOB SPECIFICATION

Restaurant Manager/
Shift Manager
Security Personnel
Waiter/
Cashier
Head Chef/
Sous-Chef
(NOTE: the head chef will be
in-charge of the meal
preparation in the morning
and first shift while the sous-
chef will be in-charge of the
second shift and closing time)
• Experience in restaurant management
• Good organizational skills and techniques
• Proper management training
• Excellent in communication skills
• Bachelor’s Degree in Business Management
 Has at least 2 years of working experience.
 High school graduate
 High school graduate
 Has at least 1 year of working experience in the
customer service industry.
 Degree in culinary arts
 At least a 3-year experience as a Chef in a full-
service restaurant
 At least a 2-year experience in kitchen
supervision
 Budgeting skills
 Able to work in a fast-paced environment
 Has dedication to food quality
 Has strong knowledge of food handling and
sanitation procedures

Page | 26

Line Cook
(includes: Pre-Prep cook
In charge of cutting/slicing
In charge of grill/pan
Etc)
 High level of professionalism
 3 years cooking experience
 Comfortable working with a team in a fast-paced
kitchen environment
 At least high school graduate or has a
degree/background in culinary arts (preferable)

 High school graduate

 Comfortable working in a fast-paced
Steward environment
 At least 1 year of working experience in
customer service industry.

6. Job Description

MONTHLY
JOB TITLE JOB DESCRIPTION
SALARY
• Supervise the overall operation of GM: P18,000.00
the restaurant. SM: P14,550.00
• Responsible for overseeing and
leading the work of all staff
Restaurant
especially the head chef and shift
Manager/
managers
Shift Manager
• In charge of hiring, training and
scheduling employees;
• Maintaining a safe, secure, and
legal work environment.
 monitoring surveillance P12,000.00
equipment;
Security  Secures premises and personnel
Personnel by patrolling property
 inspecting buildings and
equipment

Page | 27
  Permitting entry.
 They greet customers P11,550.00
 They take food orders,
 They record the orders to the
POS system to be posted on the
record.
 They bring food and drinks to the
tables
Waiter/
 Receive payment of customers.
Cashier
 Issue receipts and changes,
credits to the customers
 Count money in cash drawers at
the beginning and ending of
shifts to reconcile amounts
counted with amounts posted on
the register
Head Chef/  Has overall responsibility for the P16,500.00
Sous-Chef kitchen’s daily operations
 Liaising with different suppliers
for food orders
(NOTE: the head  Creating and/or improving menus
chef will be in-  Monitoring and controlling stock
charge of the meal levels
preparation in the  Ensuring correct stock rotation
morning and first procedures are followed
shift while the  Implementation of health and
sous-chef will be safety procedures in the kitchen.
in-charge of the  Estimating costs and ensuring all
second shift and purchases come within budget.
closing time)
 Prepare basic components of each P12,600.00
Line Cook dish by following the recipes
 Memorize and utilize portion

Page | 28
 sizes and all basic meal
preparation procedures used in
the kitchen.
 Ensure that the kitchen, all food
prep areas and food storage areas
meet restaurant cleaning
standards
 Monitor product freshness and
rotate out old product based on a
schedule created by the
restaurant.
 Follow sanitation policies at all P11,550.00
times.
 Provide assistance to line cook
and other kitchen staff as needed,
Steward especially during peak times.
 Wash glassware and other
implements by hand.
 Make sure all stations are clean
and sanitized.

7. Compensation and benefits

Here is the list of the compensation of employees’ daily rate and monthly salary:

Job Title Daily Rate Monthly Salary

Restaurant Manager P600 P18,000.00
Shift Managers [2] P485 P14,550.00
Head Chef P550 P16,500.00
Sous-Chef P550 P16,500.00
Line Cook [8] P420 P12,600.00
Steward [2] P385 P11,550.00
Waiter / Cashier [8] P420 P12,600.00
Security Guard [2] P400 P12,000.00

Page | 29
Additional Compensation:

An amount equivalent pro rata to the daily rate plus an appropriate percentage shall be
given to those who worked beyond their working hours as compensation for overtime
pay, and holiday pay.

The Philippine Labor Code specifies the pay that employees must receive on a
holiday, whether they report for work or not. Regular holiday pay is computed
differently from the pay for special non-working days.

Here is the table to be used in holiday pay computation.

CONDITION REGULAR HOLIDAY SPECIAL NON-WORKING DAY

PAY PAY
Did not work Daily rate + COLA No work, no pay (unless there’s a
company policy or collective
bargaining agreement that grants
payment on a special holiday)
Worked (no (Daily rate + COLA) x 2 Daily rate x 1.3
overtime)
Overtime [(Daily rate + COLA) x 2] (Daily rate x 1.3) + (Hourly rate x
work + (Hourly rate x overtime overtime hours x 1.69)
hours x 2.6)
Worked on a [(Daily rate + COLA) x 2] Daily rate x 1.5
rest day (no + [(Daily rate x 2) x .30]
overtime)
Overtime [(Daily rate + COLA) x 2] (Daily rate x 1.5) + (Hourly rate x
work on a + [(Daily rate x 2) x .30] + overtime hours x 1.95)
rest day (Hourly rate x overtime
hours x 2.6)

Page | 30
Mandatory Benefits

Granted to all employees as a required rule by the government. Here are the
mandatory benefits given:

 Social Security System (SSS)

 Philippine Health Insurance Corporation (PhilHealth)

(please refer to the attached copy of table of contribution for reference of the amounts
of benefits provided)

Other Benefits

1. 13th Month Pay

13th month bonus payment shall be given to the employees which is equal to their
current salary range which is computed by multiplying the current monthly salary of
the employee to the complete months worked divided by the total number of months
or 12.

2. Meal Allowance

An allowance equal to 10% of the gross monthly compensation shall be given to the
employee per month. It is given as a voucher to be used by the employee and shall be
used within the restaurant. Unused vouchers at the end of the month shall be expired
and become invalid.

3. Sick and Vacation Leave Credits

All employees are given 10 days paid sick leave credits and vacation leave credits
equal to one-day leave credit per full month of work. All vacation and sick leave
credits shall be monetized and given to the employees if unused at the end of the year.

Vacation leave credits shall be acknowledged only if the employee files his/her leave
3 days in advance. Sick leave credits, to be recognized should be accompanied by a
medical certificate and shall be submitted within 15 working days from the date
written on the certificate or date of discharge from the hospital whichever is later.

Page | 31
 8. List of holidays

Regular holidays are days of religious, cultural, or historical significance observed

nationwide every year or as mandated by law.

Most of them have fixed dates, except for Maundy Thursday, Good Friday, Eid’l Fitr,
and Eid’l Adha whose dates vary every year.

There are 12 regular holidays in the Philippines:

 New Year’s Day – An important celebration among Filipinos, as they

welcome the first day of the year with loved ones
 Araw ng Kagitingan (Day of Valor) – Commemoration of the Fall of Bataan
on April 9, 1942 and the bravery of Filipino and American soldiers who
fought during World War II
 Maundy Thursday – A Christian holiday commemorating the Thursday before
Easter when Jesus Christ had the last supper with His disciples
 Good Friday – A Christian holiday for fasting and penance commemorating
the Friday before Easter when Christ was crucified
 Labor Day – A tribute for Filipino workers and commemoration of the fight
for workers’ rights
 Eid’l Fitr (Feast of Ramadan) – An Islamic holiday marking the end of
Ramadan, the holy month of fasting
 Independence Day – Commemoration of Philippine independence from the
Spanish rule on June 12, 1898
 Eid’l Adha (Feast of Sacrifice) – An Islamic holiday commemorating
Abraham’s willingness to sacrifice his son according to Allah’s orders
 National Heroes Day – Celebration in honor of all Filipino heroes who fought
for the country’s freedom
 Bonifacio Day – Commemoration of the birth of Andres Bonifacio, a national
hero and the Father of the Philippine Revolution
 Christmas Day – An important holiday for Filipino families, as they celebrate
the birth of Christ
 Rizal Day – Death anniversary of Jose Rizal, the Philippine national hero, and
commemoration of his life and works

Page | 32
Special (non-working) holidays

Special non-working days, like regular holidays, are commemorated nationwide for
their religious, cultural, or historical importance.

Some of them are celebrated because of traditions, while others are declared through a
republic act.

Currently, nine special non-working holidays are observed in the Philippines every
year:

 Chinese New Year (Lunar New Year/Spring Festival) – The first day in the
traditional Chinese calendar and most important holiday for the Chinese
community in the Philippines
 EDSA People Power Revolution Anniversary – Commemoration of the
peaceful demonstrations on February 25, 1986 that ended the dictatorship of
President Ferdinand Marcos
 Black Saturday – The final day of the Holy Week commemorating Christ
lying in the tomb before His resurrection on Easter Sunday
 Ninoy Aquino Day – Death anniversary of former Senator Benigno “Ninoy”
Aquino Jr. and commemoration for his fight for democracy against the Marcos
dictatorship
 All Saints’ Day – A celebration in honor of all Christian saints
 All Souls Day – A day for remembering deceased loved ones
 Feast of the Immaculate Conception of Mary – A celebration of the day when
the Blessed Virgin Mary (the mother of Christ and Patroness of the
Philippines) was conceived without sin
 Christmas Eve – The day before Christmas Day when Filipino families
celebrate a midnight mass and a Noche Buena feast
 New Year’s Eve – The last day of the year when Filipinos greet the New Year
with a midnight meal called Media Noche

Additional National Holidays

Sometimes, Malacañang declares additional special non-working days to boost

tourism in the country and allow Filipinos to spend more time with their families.

Page | 33
This usually happens when a regular holiday falls on a weekend, like New Year’s Day
2017 that fell on a Sunday, which prompted the Palace to declare the following day
(January 2) as a special holiday.

Also, presidential proclamations are issued to set special non-working days for an
election day (presidential/mid-term/Barangay and Sangguniang Kabataan elections) to
enable Filipinos to exercise their right to vote.

Local Holidays

Special non-working days are also declared in various cities, towns, and provinces in
the country, so Filipinos can celebrate festivals and other important events in their
hometowns.

Date Holiday Type Transferability

January 1 New Year’s Day Regular Fixed
January 25 Chinese New Year Special non- Date varies
working
February 25 EDSA People Power Special non- Fixed
Revolution Anniversary working
April 9 Araw ng Kagitingan Regular Fixed
April 9 Maundy Thursday Regular Date varies
April 10 Good Friday Regular Date varies
April 11 Black Saturday Special non- Date varies
working
May 1 Labor Day Regular Fixed
May 24 Eid’l Fitr Regular Date varies
June 12 Independence Day Regular Fixed
July 31 Eid’l Adha Regular Date varies
August 21 Ninoy Aquino Day Special non- Fixed
working
August 31 National Heroes Day Regular Date varies (Last
Monday of
August)
November 1 All Saints’ Day Special non- Fixed

Page | 34
 working
November 2 All Souls Day Special non- Fixed
working
November Bonifacio Day Regular Fixed
30
December 8 Feast of the Immaculate Special non- Fixed
Conception of Mary working
December Christmas Eve Special non- Fixed
24 working
December Christmas Day Regular Fixed
25
December Rizal Day Regular Fixed
30
December New Year’s Eve Special non- Fixed
31 working

9. Staff uniforms
a. Uniform Policy
 Actual uniforms of the employees shall be provided by PIZZAMAZING and
shall be given one week before the actual start of the work of the employee
except for the following employees:
o General Manager/Bookkeeper/security personnel
a. The general manager and bookkeeper shall be given 3,000 pesos
clothing allowance each and shall buy their respective corporate attires
that they will wear during work hours.
b. The security personnel shall be given the standard security guard
uniform if he/she does not have any uniform yet.
 Other clothing such as shoes, etc. shall be provided by the employee subject to
the policies given by the management. Hairnets, masks, and other similar
items are given to the employees on a regular basis.

Page | 35
EMPLOYEES UNIFORMS UNIT COST

1. General Manager P 3,000.00

2. Bookkeeper P 3,000.00

1. Shift Managers a. 2 red P 600.00

manager’s
polo

b. 2 trousers P 200.00

2. Head Chef a. 2 white P 350.00

chef’s
jacket

Page | 36
 b. 2 trousers P 200.00

3. a. 2 white P 300.00
4. short-
5. Sous Chef / sleeve
Line Cook jacket

b. 2 black P 200.00
trousers

c. 2 aprons P 100.00

Page | 37
 6. Waiters/Steward a. 2 White P 300.00
short-sleeve
jacket

b. 2 black P 200.00
Trousers

Total P 21,500.00

10. Employee Development, Motivation and Discipline

a. Rewards and Recognition

Employees shall be given achievement awards at the end of the month, and will be
recognized as “EMPLOYEE OF THE MONTH”. He/she will be recognized in the
premises of the restaurant and shall be given a bonus equivalent to a reasonable
amount which will be decided upon by the general manager.

b. Training and Seminars

Employees shall undergo a training program which will include basically:

1. Pre-employment training on food handling, food storage, food preparation (for

kitchen staff)
2. Pre-employment training on table setting, dining area etiquette, and
personality development (for dining area staff)
3. Lectures on food safety, allergen information, and examination of the
knowledge of the employee on the menu.

Page | 38
 4. Actual On-the-job training (with pay) during the first few weeks of
employment (subject to review and assessment by the general manager and
shift managers)
5. Continuing development by means of weekly/monthly meetings on new and
improvement to menus, team buildings, company outings, and the like.

The trainings shall be conducted in a way that it would be beneficial to both the
employee and the business. It will be cost-friendly and shall have interactions with
customers so that the employees shall feel on how the actual work is conducted.

c. Orientation program

New employees to your company can be welcomed with an orientation program that
makes them feel at ease and like they're a part of the team. Orientation programs vary
depending on the industry, the management style and the overall company culture.
Your orientation program can provide employees with a proper introduction to your
company, what's expected and where they fit in to overall goals.

o Tour the Facility

New employees need to become acquainted with their new workplace immediately.
Take them on a tour of the office, pointing out essential locations such as human
resources, their manager's office, bathrooms, break rooms, the printing area,
technology support and the company eatery.

o Introduction to Co-Workers

While touring the facility, you can introduce new employee to fellow co-workers.
Schedule a formal meeting with the members of the direct team or department the
employee will work in for more in-depth introductions.

o Review Employee Handbook and Paperwork

An employee handbook contains a company's rules and regulations. It also covers

information on company benefits, pay dates, paid-time off, lunch and other work
breaks, state and federal employment laws and acts and more. Rather than read each
page, highlight the most important sections and have the employee read it during his
first week and contact you if he has additional questions. Provide the employee with a

Page | 39
signature page that outlines that he has read and understands what's outlined in the
handbook.

Review Goals and Job Expectations

A new employee cannot achieve optimal levels of productivity and efficiency with a
company if she's not presented with his goals and how they fit with the overall needs
of the company or her job expectations. This information should be discussed during
new employee orientation, so that an employee can get clarification on any points
she's unsure of.

o Provide Training and Shadowing

Although an employee may have experience in your industry, he still needs training to
learn how your company, specifically, operates within the industry. Training can
range from attending seminars, tackling computer-based programs or shadowing an
employee who does the same or a similar job as the new employee.

o Assign a Mentor

Arriving fresh-faced to a company isn't always a comforting situation for employees,

and many times, they seek an informal mentor to help guide them through their first
couple of weeks with the company. Take the first step and assign new employees a
mentor they can go to with questions or for encouragement.

o Set an Evaluation Period

Employee evaluations benefit both employers and employees by giving each an

opportunity to discuss how an employee is performing in his role and what he may
need to be more successful. Evaluations also give employees an opportunity to give
their employers feedback on their experiences with the company.

During orientation, inform employees about your company's evaluation process so

they're aware of how their performance is reviewed. Rather than waiting a year to
provide your initial feedback, set up a 30-, 60- or 90-day review period for new
employees. This will give you a chance to see how they're settling into their roles and
responsibilities within the company before an annual review.

Page | 40
d. Evaluation System

An employee’s development should be tailored to an individual’s personal goals,

which are determined in a formal performance appraisal. Done well, the performance
appraisal process can be extremely positive for both employees and supervisors. Too
often performance appraisals are considered to be painful and time consuming, but if
they are properly planned and executed they offer an important opportunity to provide
employees with constructive feedback that can help them to define successful career
paths for their work and careers in both the short- and long-term.

Providing employees with honest feedback and direction promotes efficiency and
increases morale in the workplace, and is something an effective leader does on an
ongoing basis. The many benefits of performance appraisal include:

 Improved performance and profitability

 The opportunity to open two-way communication

 Increased job satisfaction and motivation

 Better morale and teamwork

 Improved planning for employee development

 Assistance with possible hourly wage or salary increases

Effective employee performance involves many components. Before conducting a

formal evaluation, it is a good idea to gather documents and think about the employee
and his or her performance. It is also important to keep an open mind and ask the
employee to comment on working in the organization, personal successes and
challenges, and any general input. Including the employee in the whole process leads
to increased commitment and engagement, and often the person will present
observations, ideas, and insights that otherwise may not be addressed.

Page | 41
Steps in a performance review

1. Do background work for the performance review

 Clarify job description and responsibilities.

 Clarify employee development interests and needs with the employee.

 List specific development areas for concentration. Holding this conversation

with the employee will ensure that the areas of development are those that really
interest them and, at the same time, benefit the organization.

 Review performance objectives and performance standards. Again, including

the employee will ensure that the objectives and standards are clear.

 Review progress toward objectives through ongoing feedback and periodic

discussions.

 Decide on purposes. In all of the following purposes, although it is helpful to

present your perspective, it is equally important to ask the employee for insights
and ideas for direction. Typically, the purposes include:
o What the employee is expected to do

o How well the employee is doing

o What the employee’s strengths and weaknesses are

o How the employee can do a better job how he or she can contribute more

2. Prepare the employee

Employees should be told about the appraisal process during their hiring and
orientation. When people know it is part of organizational policy, they don’t feel
singled out. Schedule the meeting in advance, explain the process, and give the
employee a copy of the evaluation form to review and complete prior to the meeting.
Ask the employee to also give some thought to his or her performance over the period
in question in order to come prepared with examples of successes and challenges,
insights into trouble spots within the organization or systems for work, and ideas for
improvements and areas for development.

Page | 42
3. Prepare the setting

Plan to conduct the interview in a location that is free from interruptions. Remember
to schedule sufficient time; evaluations can take quite a bit of time in some cases.

4. Prepare yourself

Collect necessary information from all sources. This should include a careful review
of the detailed job description, previous appraisals, commendations or warnings in the
employee’s personnel file, evaluations from peers, subordinates, and customers, if
applicable. Complete a draft of the appraisal form in advance. Plan what you are
going to say, especially about particularly good or poor performance. Anticipate
possible points of confrontation and likely reactions from the employee and maintain
an open mind to hear what the employee has to say about points of possible
contention.

5. Hold the meeting

In the meeting use the RAP approach: Review the past, Analyze the present, Plan for
the future. At least 50 percent of the meeting time should be spent on the future.

o Start on a positive note. Ensure employees know that the purpose of the
meeting is to help them perform their jobs better and that their input is
valued—that they are to be active participants in the process.
o Describe specific behaviour in simple, direct language. Avoid
commenting on intangibles such as attitude, personality, and motivations.
Don’t say something such as, “You’re lazy.” Instead say, “I have observed
that you frequently spend time chatting with co-workers when there is
work to be done.”
o Compare behaviour to specific performance standards whenever
possible. Don’t say, “You work too slowly.” Say, “You often take two
minutes to chop an onion; it is typically done in one.”
o Encourage employees to participate. Ask how they feel about their own
performance in each criterion and if there are other factors or procedures

Page | 43
 that might be getting in the way of their performance. Ask them to suggest
methods and ideas for improvement.
o Try to balance positive and negative feedback. Even if the employee is
an extremely low performer in one area, find something positive to
maintain self-esteem and optimism for success in the job. For high
performers, balance praise with discussion on ideas and areas for further
development.
o Discuss reasons for low performance. Telling an employee that
improvement is necessary without exploring the reasons for deficient
performance will rarely result in improvement. It is very important to
explore with employees what is hindering performance and what they can
do and what supports or resources they might need to bring performance
up to standard. These might include pairing the employee with a high
performer, providing additional training, clarifying expectations,
brainstorming ways for the employee to meet standards, etc.

6. Measure performance

Develop a performance review form to support your performance discussions. The

main components to include are:

 Employee name and title

 Date of review and assessment period
 Annual objectives
 Major job duties and ratings on those duties
 Personal performance criteria and ratings on those criteria
 Strengths and development areas
 Performance action plan for developmental areas
 Career goals and training plan
 Narrative comments from both the manager and the employee
 Employee and manager signatures.

Page | 44
e. Disciplinary System

VIOLATION of certain rules and policies shall subject the employee of these
disciplinary actions:

1st offense: Verbal Warning. The general manager should act as a consultant and
advice the employee on how to correct wrongdoings so that he/she may improve in
the workplace.

2nd offense: Suspension for 2 days without pay. This will not affect the vacation
leave credits computation (one-day leave credit per full month of service).

3rd offense: Suspension for 5 days without pay, Forfeiture of leave credits equivalent
to 3 days, and salary deduction.

4th offense: Termination from employment.

Note: in the case of misappropriation of any assets or properties of the business, the
employee liable shall pay the amount of property including damages in certain cases.

f. House Rules and Disciplinary Measures

PIZZAMAZING General Restaurant Rules that must be followed by ALL

EMPLOYEES at All times.

1. Hair should be relatively secured at all times. The kitchen staff should wear
hairnets and/or caps and servers should have ponytails and trimmed hairstyles.
2. The use of uniform should be highly obliged. Clothing must be free of stains,
tears, and holes, and must be of an appropriate length, with nothing fitting too
tight.
3. Hands must be washed often and thoroughly with soap under warm running water.
4. Restaurant staff should greet restaurant patrons promptly when they enter.
5. All employees should have a good working knowledge of the menu.
6. Employees at restaurants should arrive for their shifts a few minutes early so that
they have time to clock in.
7. Employees should learn the different policies and procedures implemented by the
restaurant.

Page | 45
 PIZZAMAZING Policies and Procedures for kitchen staff:
1. Employees must wear the prescribed uniform.
2. Employees must follow standard procedures inside the kitchen.
3. Cleanliness should always be observed inside the kitchen.
4. Always follow the Chef assigned during service and report matters to him/her
if certain incidents occur.

PIZZAMAZING Policies and Procedures for dining area staff:

1. Proper cordiality should be observed
2. Always wear the prescribed uniform during work hours.
3. Treat customers equally.
4. Always show professionalism when dealing with customers.
5. Do not chat with other employees in plain view of the customer.
6. Always give special regard to the requests of the customer when applicable.
g. Grievance and Complaints

Complaints are inevitable at even the best restaurants. What’s key is how you react
and handle the situation. Complaints are “second chances to earn our guest’s business
back”.

Complaints shall be handled not only by management but also by employees and we
will train employees on how to properly handle complaints by customers. Here are
steps on how to handle customer complaints:

1. Apologize and avoid finger pointing. We always want the guest to be happy. It
is important that their satisfaction is met because they are our key to a
successful business.
2. Thank the guest for taking the time to point out the problem.
3. Act quickly to resolve the problem. If the food wasn’t to a customer’s liking,
re-cook it or prepare something else, if they prefer.
4. Offer something extra to mend your relationship, such as a free dessert or a
discount on the next visit. It is essential that the customers leave with
satisfaction.
5. Inform the staff about guest complaints, so they learn from them. But make
sure to discuss it after it has been resolved and not on the presence of the
customers.

Page | 46
VI. Operational and technical Aspect
1. The Menu
2.

60
89 119
75
149 199 95
199 259 100
129 179 95

60
119 169 90
129 169 95
75
139 199
139
99 15
59
15
90
15
100
80
110
165
115 35
35
35

Page | 47
Page | 48
a. The Product Line

APPETIZER PASTA
 Garlic bread  Creamy Carbonara
 Mojos  Classic Spaghetti
 Chicken wings  Spaghetti with meat balls
 Nachos  Pesto
 Cheese fries  Puttanesca
SALAD DESSERTS
 Caesar Salad  Leche Flan
 Chicken Caesar Salad  Banana Split
 Macaroni Salad  Ice Cream
 Tossed Salad  Chocolate
SPECIALTY PIZZA  Vanilla
 Samgy Pizza  Strawberry
 Carbo Pizza  Halo halo
 Pesto Pizza DRINKS
 Garlic Mushroom and Spinach  Iced tea
Pizza  Pineapple
CLASSIC PIZZA  Four season
 Ham and Cheese  Soda in can
 Hawaiian delight  Sprite
 Pepperoni feast  Coke
 Royal
 Bottled water

Page | 49
CREATE YOUR OWN PIZZA Meat
Choose your sauce:  Bacon
 Traditional  Beef
 Pesto  Chicken
 Carbonara  Sausage
 Soybean paste  Peperoni
Choose your toppings:  Ham
Veggies
 Spinach Other
 Black olives  Basil
 Onions  Rosemary
 Garlic  Extra cheese
 Bell pepper  Pineapple
 Mushrooms  Tomatoes
 Jalapenos

b. Purchase Request and Procedures

Ordering and purchasing is done when we need additional items that will then be
purchased to the suppliers. The PIZZAMAZING ensures first that the purchasing order
form is well done before ordering. We will then select the supplier that gives a reasonable
price of the product/item with a good quality and then perform the ordering and
purchasing of items.

Page | 50
c. Recipes, Yield, Costing and Product pricing

 APPETIZER

 GARLIC BREAD – 4 servings

INGREDIENTS:

 4 cloves Garlic, Crushed

 2 tablespoons butter

 2 tablespoons extra-virgin olive oil

 1 loaf crusty bread, split

 3 tablespoons grated parmesan cheese

 Chopped fresh parsley

PROCEDURES:

 Combine garlic, butter, and oil in a microwave safe dish or in a small

saucepan. Heat garlic and butter and oil in a small pot over
moderate-low heat for 3 minutes.

 Toast split bread butter under broiler. Remove bread when it is

toasted golden brown in color. Brush bread liberally with garlic oil.
Sprinkle with cheese, if using, and parsley. If you added cheese,
return to broiler and brown 30 seconds. Cut into chunks and serve.

 MOJOS – 4 servings

INGREDIENTS:

 4 potatoes, washed

 1 cup milk

 1 ½ cups fried chicken breading mix

 Oil for frying

Page | 51
PROCEDURES:

 Cut he unpeeled potatoes into thin slices, about ¼ inch thick. The
thinner you cut them, the crispier they will get.
 place 1 – 2 cups oil in a large frying pan. Heat oil over medium heat.
While oil is heating, dip potato slices in milk and coat with the fried
chicken breading mix.
 Carefully drop potatoes into the oil right away (so the batter doesn’t
get soggy) and fry for 2 – 3 minutes on each side, adjusting heat as
necessary.
 Remove and drain on a paper towel lined plate. Serve with ranch,
ketchup, cheese, or any other kind of sauce.
 CHICKEN WINGS – 4 servings

INGREDIENTS:

 2 lbs. chicken wings

 2 tbsp. vegetable oil
 1 tsp. garlic powder
 Kosher salt
 Freshly ground black pepper
 ¼ c. hot sauce
 2 tbsp. honey
 4 tbsp. butter
 Ranch dressing, for serving
 Carrot sticks, for serving
 Celery sticks, for serving

PROCEDURES:

 Preheat oven to 400 F and place a wire rack over a baking sheet.
In a large bowl, toss chicken wings with oil and season with

Page | 52
 garlic powder, salt, and pepper. Transfer to prepared baking
sheet.
 Bake until chicken is golden and skin is crispy, 50 – 60 minutes,
flipping the wings halfway through.
 In a small saucepan, whisk together hot sauce and honey. Bring
to simmer then stir in butter. Cook until butter is melted and
slightly reduced, about 2 minutes. Heat broiler on low. Transfer
baked wings to a bowl and toss with buffalo sauce until
completely coated. Return wings to rack and broil until sauce
caramelizes. Serve with ranch dressing and vegetables.
 NACHOS – 8 servings

INGREDIENTS:

 5 cups tortilla chips

 1 lb. extra lean ground beef
 1 package taco seasoning mix
 4.5 ounces’ green chili
 2 tomatoes chopped
 2 medium green onions, sliced
 2 cups finely shredded cheese

PROCEDURES:

 Heat oven to 400 F. Line 12 – inch pizza pan with foil. Spray with
cooking spray. Spread half of chips evenly on pan. Set aside.
 In 8 – inch nonstick skillet, cook beef over medium heat, stirring
occasionally, until beef is brown; drain. Stir in taco seasoning mix
and green chili. Cook 2 – 3 minutes longer or until beef is
thoroughly cooked and seasoning is well combined.
 Arrange half of beef mixture on chips. Top with half of other
toppings. Repeat layers ending with cheese. Bake for 10 – 12
minutes or until cheese is melted.

Page | 53
Page | 54
  CHEESE FRIES – 3 servings
INGREDIENTS:
 3 slices bacon
 4 pcs potatoes
 1 cup shredded cheddar cheese
 Ranch dressing

PROCEDURES:
 Place bacon in a large skillet and cook over medium-high heat,
turning occasionally, until evenly browned, about 10 minutes. Drain
bacon slices on paper towels; crumble.
 Preheat oven to 400 F. place a piece of aluminum foil over a baking
sheet. Cut potatoes into French fries cut pieces. Spread fries in a
single layer on baking sheet.
 Bake in preheated oven until golden brown and crisp, 15 – 20
minutes.
 Preheat broiler
 Sprinkle fries with cheese and crumbled bacon
 Broil until cheese is melted, 1 -2 minutes. Serve with ranch dressing.
 SALAD
 CAESAR SALAD – 4 – 6 servings
INGREDIENTS:
 ½ cup high quality extra virgin olive oil.
 4 cloves fresh garlic, minced
 1 baguette thinly sliced
 ¼ cup fresh lemon juice
 4 ounces’ parmesan cheese
 1 tsp anchovy paste
 2 eggs
 Black pepper
 Salt

Page | 55
  4-6 small head of romaine lettuce

PROCEDURE:

 In a very large bowl, whisk together olive oil and garlic.

 Make the toasted croutons. While the oil is sitting, make the
croutons. Spread the baguette slices out over a baking sheet lined
with parchment paper.
 Brush with garlic infused oil and broil for a couple of minutes until
browned. Let cool.
 Make the dressing. Add anchovies and eggs to the garlic oil mixture.
Whisk until creamy. Add salt and pepper and ¼ cup of lemon juice
to taste.
 Tear of chunks of romaine lettuce. Add the oil mixture and toss until
coated. Add the rest of the parmesan cheese, toss.
 Chop the toasted bread. Add to the salad. Serve.
 CHICKEN CAESAR SALAD – 4 – 6 servings

INGREDIENTS:

 ½ cup high quality extra virgin olive oil.

 4 cloves fresh garlic, minced
 100 g cooked chicken breast, chopped
 ¼ cup fresh lemon juice
 4 ounces’ parmesan cheese
 1 tsp anchovy paste
 2 eggs
 Black pepper
 Salt
 4-6 small head of romaine lettuce

Page | 56
PROCEDURE:

 In a very large bowl, whisk together olive oil and garlic.

 Make the dressing. Add anchovies and eggs to the garlic oil mixture.
Whisk until creamy. Add salt and pepper and ¼ cup of lemon juice
to taste.
 Tear of chunks of romaine lettuce. Add the oil mixture and toss until
coated. Add the rest of the parmesan cheese and chopped chicken
meat, toss.
 Chop the toasted bread. Add to the salad. Serve.
 MACARONI SALAD - 4-6 servings

INGREDIENTS:

 16 ounces uncooked medium elbow macaroni

 1 pound boneless, skinless chicken breast or thigh meat
 1 large carrot, peeled and diced
 1 cup ham, cubed
 6 hard-boiled eggs, peeled and coarsely chopped
 14 ounces crushed pineapple
 1 cup Eden or Velveeta Cheese, cubed
 1/2 cup sweet pickle relish
 1 cup raisins
 1 onion, peeled and diced
 1 1/2 cups mayonnaise
 1/2 cup sweetened condensed milk
 salt and pepper to taste

PROCEDURES:

 In a pot over medium heat, bring about 4 quarts salted water to a boil. Add
macaroni and cook for about 8 to 9 minutes or until firm to bite. Drain
well.

Page | 57
  In a pot, add chicken meat and enough water to cover. Bring the water to a
boil, skimming scum that floats on top. Lower heat, cover, and simmer
about 15 to 20 minutes or until cooked through. Drain from the liquid,
allow to completely cool and shred. Set aside.
 In a pot, bring water to a boil. Add diced carrots and cook for about 30
seconds. With a slotted spoon, remove from water and plunge into an ice
bath until completely cool. Drain and set aside.
 In a large bowl, combine macaroni, chicken, carrots, ham, eggs, crushed
pineapple including packing juice, cheese, sweet pickle relish, raisins,
onions, mayonnaise, and sweetened condensed milk. Gently stir together
until evenly distributed.
 Season with salt and pepper to taste. Refrigerate for about 1 hour to cool
completely and to allow flavors to meld.
 TOSSED SALAD - 4 servings

INGREDIENTS:

 2 hearts romaine lettuce

 2 small plum tomatoes, diced
 1 Kirby cucumber or 1/4 European seedless cucumber, diced
 1 small yellow onion or 1/2 red onion, chopped
 1 carrot, peeled and shredded
 1/4 cup (a couple of glugs) extra-virgin olive oil
 2 to 3 tablespoons (a couple of splashes) red wine vinegar
 1 teaspoon sugar
 Coarse salt and black pepper

PROCEDURES:

 Place salad greens in a salad bowl and top with tomatoes, cucumbers,
onion, and carrot. Place oil, vinegar and sugar in a small plastic container.
Put the lid on the container and shake dressing until sugar dissolves, about

Page | 58
1 minute. Pour dressing over salad. Season salad with salt and pepper, to
taste, and toss to combine.

Page | 59
 SPECIALTY PIZZAS
 PIZZA DOUGH - 10 - 12 inch pizza

- The pizza dough recipe would be the same for all types of pizzas

INGREDIENTS:

 2-2 1/3 cups all-purpose flour OR bread flour* divided (250-295g)

 1 packet instant yeast (2 1/4 teaspoon)
 1 1/2 teaspoons sugar
 3/4 teaspoon salt
 1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
 2 Tablespoons olive oil + additional
 3/4 cup warm water**

PROCEDURES:

 Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large
bowl. If desired, add garlic powder and dried basil at this point as well.
 Add olive oil and warm water and use a wooden spoon to stir well
very well.
 Gradually add another 1 cup (125g) of flour. Add any additional flour
as needed (I've found that sometimes I need as much as an additional
1/3 cup), stirring until the dough is forming into a cohesive, elastic ball
and is beginning to pull away from the sides of the bowl (see video
above recipe for visual cue). The dough will still be slightly sticky but
still should be manageable with your hands.
 Drizzle a separate, large, clean bowl generously with olive oil and use
a pastry brush to brush up the sides of the bowl.
 Lightly dust your hands with flour and form your pizza dough into a
round ball and transfer to your olive oil-brushed bowl. Use your hands
to roll the pizza dough along the inside of the bowl until it is coated in

Page | 60
 olive oil, then cover the bowl tightly with plastic wrap and place it in a
warm place.
 Allow dough to rise for 30 minutes or until doubled in size. If you intend
to bake this dough into a pizza, I also recommend preheating your oven to
425F (215C) at this point so that it will have reached temperature once
your pizza is ready to bake.
 Once the dough has risen, use your hands to gently deflate it and transfer
to a lightly floured surface and knead briefly until smooth (about 3-5
times).
 Use either your hands or a rolling pin to work the dough into 12" circle.
 Transfer dough to a parchment paper lined pizza pan and either pinch the
edges or fold them over to form a crust.
 Drizzle additional olive oil (about a Tablespoon) over the top of the pizza
and use your pastry brush to brush the entire surface of the pizza
(including the crust) with olive oil.
 Use a fork to poke holes all over the center of the pizza to keep the dough
from bubbling up in the oven.
 Add desired toppings and bake in a 425F (215C) preheated oven for 13-15
minutes or until toppings are golden brown. Slice and serve.
 SAMGY PIZZA TOPPINGS - available in 10 and 12 inches pizzas

INGREDIENTS:

 1 pound thick sliced fresh pork belly (Samgyupsal)

 3-4 cloves onion, thinly sliced
 2 green chili peppers, roughly sliced
 1/2 cup soy bean paste

PROCEDURES:

 Preheat the oven at 450 degrees F

 Cook the meat garlic and peppers, make sure the meat is thoroughly
cooked.

Page | 61
 Add kimchi. Put the toppings on the pizza dough and bake for 10-15 mins.

Page | 62
 CARBO PIZZA TOPPINGS - available in 10 and 12 inches of pizza

INGREDIENTS

 2/3 cup Cream Cheese Product

 1 Tbsp. milk
 1 clove garlic, minced
 8 slices cooked bacon, coarsely crumbled
 1 cup Cracker Barrel Shredded 3 Cheese Pizza Cheese
 1 Tbsp. chopped Italian parsley

PROCEDURES:

 Heat oven to 450ºF.

 Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured
surface. Transfer to baking sheet sprayed with cooking spray.
 Mix cream cheese product, milk and garlic until blended; spread onto
pizza crust to within 1/2 inch of edge. Top with bacon.
 Bake 10 min. Top with shredded cheese. Bake 8 to 10 min. or until cheese
is melted and edge of crust is golden brown. Sprinkle with parsley.
 PESTO PIZZA TOPPINGS - available in 10 - 12 inches pizza

INGREDIENTS:

*For Pesto Sauce

 2 cups fresh basil

 1 cup fresh Italian parsley
 1⁄2 cup parmesan cheese or 1/2 cup romano cheese, grated
 1⁄2 cup pine nuts, toasted
 4 cloves garlic, roughly chopped
 1⁄4 teaspoon salt
 1⁄8 teaspoon red pepper flakes
 1⁄2 cup olive oil

Page | 63
  1 tablespoon lemon juice
 2 tablespoons water
 1 handful shredded mozzarella or pizza blend
 2 Roma tomatoes
 Parmesan cheese (grated)

PROCEDURES (for pesto sauce):

 Combine all ingredients in a food processor or blender.

 Puree until the mixture forms a smooth, thick paste.
 Topping ideas for pesto pizza: Sliced crimini mushrooms.
 Reconstituted sun-dried tomatoes.
 Sliced black olives.
 Shaved Parmesan cheese.
 GARLIC MUSHROON AND SPINACH PIZZA TOPPINGS - available in 10
and 12 inches pizza

INGREDIENTS:

Spinach Cheese

 7 ounces fresh spinach

 3 garlic cloves
 Salt and pepper to taste
 2/3 cup dairy free cream cheese (150 ml)
 3/4 cup shredded dairy free cheese

Roasted Mushroom

 1 tbsp olive oil

 150 g mushroom
 Salt to taste

Page | 64
 PROCEDURES:

 Preheat oven to 450 F

 Place pizza dough into baking sheet lined eith parchment paper.
 Bring salted water to a boil and wilt spinach for 1-2 mins. Squeeze the
spinach and chop roughly
 Heat up a little oil in a small pan and roast garlic for 30 seconds whole
stirring. Then add the cream cheese along with the spinach. Season with
salt and pepper and stir to combine.
 Spread the spinach mixture into the pizza dough and top with cheese.
 Bake the pizza for about 10 - 15 mins until cheese is melted.
 Fry mushrooms in a small pan for 5 -6 minutes until golden brown. Add a
little salt to taste
 Toast pine nuts in another pan.
 After baking, top with nuts and mushroom.

 CLASSIC PIZZA
 HAM AND CHEESE PIZZA TOPPING

INGREDIENTS:

 1 tablespoon olive oil, divided

 4 ounces fresh baby spinach
 1/4 cup lower-sodium marinara sauce
 4 ounces lower-sodium deli ham, diced
 2 ounces shredded reduced-fat cheddar cheese (about 1/2 cup)
 2 ounces fresh mozzarella cheese, torn
 1/2 cup julienne-cut Fuji apple
 1/4 teaspoon black pepper
 1/4 teaspoon crushed red pepper

Page | 65
 PROCEDURES:

 Heat 1 teaspoon oil in a large skillet over medium-high.

 Add spinach; cook 3 minutes or until completely wilted, stirring
frequently. Remove from heat.
 Place pizza crust on a sheet of parchment paper; spread marinara sauce
evenly over crust.
 Arrange spinach, ham, cheddar, and mozzarella evenly over sauce
 Place pizza on parchment directly on oven rack; bake at 450°F for 9
minutes or until cheese melts and begins to brown. Remove from oven.
 Top with apple and peppers; drizzle with remaining 2 teaspoons oil. Cut
into 8 wedges.
 HAWAIIAN DELIGHT PIZZA TOPPINGS

INGREDIENTS:

 1/2 cup (127g) marinara sauce

 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
 1/2 cup (75g) cooked ham, sliced or chopped
 1/2 cup (82g) pineapple chunks
 3 slices bacon, cooked and crumbled

INSTRUCTIONS:

 Prepare pizza dough, including preheating the oven to 450 F. Cover the
shaped dough lightly with plastic wrap and allow it to rest as the oven
preheats.
 To prevent the pizza toppings from making your pizza crust soggy, brush
the shaped dough lightly with olive oil. Using your fingers, push dents into
the surface of the dough to prevent bubbling. Top the dough evenly with
pizza sauce, then add the cheese, ham, pineapple, and bacon.
 Bake pizza for 12-15 minutes. Remove from the oven and top with fresh
basil, if desired. Slice hot pizza and serve immediately.

Page | 66
Page | 67
 PEPPERONI FEAST PIZZA TOPPINGS

INGREDIENTS:

 1/2 cup marinara sauce

 1/4 cup grated Parmesan cheese
 1/4 teaspoon dried oregano
 1 cup shredded part-skim mozzarella cheese
 1/3 cup sliced pepperoni

PROCEDURES:

 Preheat oven to 450°F. Combine marinara sauce, Parmesan cheese and

oregano in small bowl; spread tomato sauce evenly over crust. Sprinkle
pizza with mozzarella cheese; top with pepperoni.
 Place on ungreased pizza pan. Bake 12 to 15 minutes or until edges of
crust are browned lightly and cheese melts. Cut pizza into 6 slices.
 CREAMY CARBONARA - 4 servings

INGREDIENTS:

 1/2 pound uncooked spaghetti

 1 pound bacon, chopped
 1/2 teaspoon freshly grated nutmeg
 salt and pepper to taste
 1/4 cup fresh parsley, stemmed and chopped

PROCEDURE:

 In a large pot over medium heat, bring about 4 quarts salted water to a
boil. Add spaghetti and cook 1 minute shy of package directions. Remove
from heat and drain well. Keep warm.
 In a wide pan over medium heat, add bacon. Cook, stirring occasionally,
until it browns and crisps. With a slotted spoon, remove from heat and
drain on paper towels.

Page | 68
  Discard the rendered fat except for about 1 tablespoon. Add onions and
garlic and cook until softened.
 Add mushrooms and cook until softened.
 With a slotted spoon, remove the mushroom mixture from the pan and
keep warm.
 Add butter to pan and heat until melted. Add flour and cook, stirring
regularly, for about 1 to 2 minutes or until smooth and lightly browned.
 Slowly add chicken broth, whisking regularly to prevent lumps.
 Add cream. Lower heat and bring to a simmer. Continue to cook,
whisking occasionally, until slightly thickened.
 Add Parmesan cheese and nutmeg. Season with salt and pepper to taste.
 Add pasta, bacon, and mushroom mixture. Toss to combine until pasta is
coated with sauce and heated through.
 To serve, garnish with fresh parsley and additional Parmesan cheese.
Serve hot.
 SPAGHETTI WITH MEAT BALLS

INGREDIENTS:
 1 lb. spaghetti
 1 lb. ground beef
 1/3 c. bread crumbs
 1/4 c. finely chopped parsley
 1/4 c. freshly grated Parmesan, plus more for serving
 1 egg
 2 garlic cloves, minced
 Kosher salt
 1/2 tsp. red pepper flakes
 2 tbsp. extra-virgin olive oil
 1/2 c. onion, finely chopped
 1 (28-oz.) can crushed tomatoes
 1 bay leaf

Page | 69
  Freshly ground black pepper

PROCEDURES:

 In a large pot of boiling salted water, cook spaghetti until al dente. Drain.
 In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg,
garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then
form into 16 balls.
 In a large pot over medium heat, heat oil. Add meatballs and cook, turning
occasionally, until browned on all sides, about 10 minutes. Transfer
meatballs to a plate.
 Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes
and bay leaf. Season with salt and pepper and bring to a simmer. Return
meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10
minutes.
 Serve pasta with a healthy scoop of meatballs and sauce. Top with
Parmesan before serving.
 PESTO PASTA

INGREDIENTS:

 1/2 cup chopped onion

 2 1/2 tablespoons pesto.
 2 tablespoons olive oil.
 2 tablespoons grated Parmesan cheese
 1 (16 ounce) package pasta.
 salt to taste
 ground black pepper to taste

PROCEDURES

 Cook pasta in a large pot of boiling water until done. Drain.

Page | 70
  Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto,
onion, and salt and pepper. Cook about five minutes, or until onions are
soft.
 In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

 PUTTANESCA PASTA - RECIPE IS GOOD FOR 4

INGREDIENTS:

 1/4 c. extra-virgin olive oil

 4 cloves garlic, smashed
 4 anchovy fillets, chopped
 1 (28-oz.) diced tomatoes
 1/2 c. olives, pitted
 1/4 c. capers
 1/2 tsp. crushed red pepper flakes
 Kosher salt
 1 lb. spaghetti
 Chopped parsley, for garnish
 Freshly grated Parmesan, for serving

PROCEDURES:

 In a large skillet or pot over medium heat, heat oil. Add garlic and cook
until fragrant, 1 minute. Add anchovies and cook until fragrant, another
minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a
boil, then reduce heat and let simmer, 15 minutes.
 Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and
cook according to package directions, until al dente; drain. Toss spaghetti
in sauce. Sprinkle with parsley and Parmesan and serve.

Page | 71
 DESSERTS
 LECHE FLAN - yields 6 portions

INGREDIENTS:

 10 pieces eggs
 1 can condensed milk (14 oz)
 1 cup fresh milk or evaporated milk
 1 cup granulated sugar
 1 teaspoon vanilla extract

PROCEDURES:

 Using all the eggs, separate the yolk from the egg white (only egg yolks
will be used).
 Place the egg yolks in a big bowl then beat them using a fork or an egg
beater
 Add the condensed milk and mix thoroughly
 Pour-in the fresh milk and Vanilla. Mix well
 Put the mold (llanera) on top of the stove and heat using low fire
 Put-in the granulated sugar on the mold and mix thoroughly until the solid
sugar turns into liquid (caramel) having a light brown color. Note:
Sometimes it is hard to find a Llanera (Traditional flan mold) depending
on your location. I find it more convenient to use individual Round Pans in
making leche flan.
 Spread the caramel (liquid sugar) evenly on the flat side of the mold
 Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
 Cover the top of the mold using an Aluminum foil
 Steam the mold with egg and milk mixture for 30 to 35 minutes.
 After steaming, let the temperature cool down then refrigerate
 Serve for dessert

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 BANANA SPLIT (yield - 1)

INGREDIENTS:

 1 medium banana, peeled and split lengthwise

 1 scoop each vanilla, chocolate and strawberry ice cream
 2 tablespoons sliced fresh strawberries
 2 tablespoons pineapple chunks
 2 tablespoons whipped cream
 1 tablespoon chopped peanuts
 1 tablespoon chocolate syrup
 2 maraschino cherries with stems

PROCEDURE:

 Place banana in a dessert dish; place scoops of ice cream between banana.
 Top with remaining ingredients. Serve immediately.
 CHOCOLATE ICE CREAM (good for 8 servings)

INGREDIENTS

 3/4 cup sugar

 1 cup milk
 1/4 teaspoon salt
 2 tablespoons unsweetened cocoa powder
 3 egg yolk, lightly beaten
 2 ounces semisweet chocolate, chopped
 2 cups heavy cream
 1 teaspoon vanilla extract

Page | 73
 PROCEDURES

 Combine sugar, milk, salt, and cocoa powder in a saucepan over medium
heat, stirring constantly. Bring to a simmer. Place the egg yolks into a
small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to
the saucepan. Heat until thickened, but do not boil. Remove from the heat,
and stir in the chopped chocolate until chocolate is melted. Pour into a
chilled bowl, and refrigerate for about two hours until cold, stirring
occasionally.
 When chocolate mixture has completely cooled, stir in the cream, and
vanilla. Pour into an ice cream maker, and freeze according to
manufacturer's directions.
 VANILLA ICE CREAM (yields 4 portions)

INGREDIENTS:

 3/4 cup white sugar

 1 cup heavy whipping cream
 2 1/4 cups milk
 2 teaspoons vanilla extract

PROCEDURES

 Stir sugar, cream, and milk into a saucepan over low heat until sugar has
dissolved. Heat just until mix is hot and a small ring of foam appears
around the edge.
 Transfer cream mixture to a pourable container such as a large measuring
cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours.
(Overnight is best.)
 Pour cold ice cream mix into an ice cream maker, turn on the machine,
and churn according to manufacturer's directions, 20 to 25 minutes.

Page | 74
 When ice cream is softly frozen, serve immediately or place a piece of
plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3
hours.

Page | 75
 STRAWBERRY ICE CREAM (yields 8 servings)

INGREDIENTS:

 12 ounces fresh strawberries, hulled

 3/4 cup white sugar
 2 cups heavy whipping cream
 1 cup milk
 1 teaspoon vanilla extract
 1 tiny pinch salt
 2 drops red food coloring (optional)

PROCEDURES:

 Place strawberries and sugar in a blender and pulse until pureed; steep for
10 minutes.
 Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend
until smooth and slightly thickened, 10 to 15 seconds. Whisk red food
color into cream mixture.
 Pour strawberry mixture into the container and freeze. Transfer ice cream
to a sealable container, cover the ice cream with plastic wrap, seal the
container, and freeze, 2 hours to overnight.
 HALO HALO (serves 2)

INGREDIENTS:

 1 cup of shaved ice

 1/2 banana (boiled in sugar solution)
 1 /2 cup young shredded coconut
 1/4 cup sweet corn or chickpeas (garbanzos)
 1 cup evaporated milk
 1/2 cup firm gelatin set into a gel and cut into 1/2 inch cubes
 1 ripe mango
 1/4 cup ripe jackfruit

Page | 76
  1/4 cup cooked sweet yams or (ube halaya)
 2 scoops of favorite ice cream
 1/2 cup tapioca pearls

PROCEDURES:

 Peel mangoes and slice into half-inch cubes.

 Divide each ingredient into 2 equal parts. Get 2 tall glasses, then place
each ingredients layer by layer.
 Put the one-half cup of shaved ice to each glass.
 Pour a half of milk evap over shaved ice to each glass.
 Put a scoop of ice cream on top

3. Restaurant Facilities and Equipment

4. MACHINERIES AND EQUIPMENT
Item Description Q Unit Total Supplie
ty Cost Cost r
Production
Blende A blender is 2 ₱ ₱ Lazada
r a kitchen and 2,295.00
4,590.0
laboratory
appliance 0
used to mix,
purée, or
emulsify
food and
other
substances.
Comm A rice cooker 3 Lazada
ercial or rice 1,998.00
5,994.0
Rice steamer is an
cooker automated 0
kitchen
appliance
designed to
boil or steam
rice. It
consists of a
heat source, a
cooking

Page | 77
 bowl, and a
thermostat.
Counte The heat 1 Lazada
rtop generated by 115,000.
115,00
Electric the source of 00
Deck energy used 0.00
Pizza heats up the
Oven internal mass
of the oven.
The wood
fired (or gas
fired) brick
oven is
designed to
retain heat
and radiate it
over an even
cooking area.
Deep Deep frying 2 Lazada
Fryer (also referred 2,399.00
4,798.0
to as deep fat
frying) is a 0
cooking
method in
which food is
submerged in
hot fat, most
commonly
oil, rather
than the
shallow oil
used in
conventional
frying, done
in a frying
pan.
Freezer A freezer is a 2 Shopee
large 17,799.0
35,598.
container like 0
a fridge in 00
which the
temperature
is kept below
freezing
point so that
you can store

Page | 78
 food inside it
for long
periods.
Food A kitchen 1 Lazada
Scale device used 900.00
900.00
to measure
the weight of
ingredients
and other
food.
Gas 1 Shopee
Stove 4,000.00
4,000.0
0

Gas The function 5 Solane

Tank of the fuel 1,500.00
7,500.0
system is to
store and 0
supply fuel
to the
cylinder
chamberwher
e it can be
mixed with
air,
vaporized,
and burned
to produce
energy.
LPG Its function 3 Shopee
regulat is to regulate 300.00
900.00
or with the pressure
hose of the gas
coming out
of the
cylinder and
supply it at a
constant
pressure to
the hot plate.

Page | 79
 Side by To keep food 1 Lazada
Side cold. Cold 18,990.0
18,990.
refriger temperatures 0
ator help food 00
stay fresh
longer.

Administrative and Selling

Air Is the 2 Shopee
conditi process of 35,000.0
70,000.
on unit removing 0
heat and
moisture from
00
the interior of
an occupied
space to
improve the
comfort of
occupants.
Cashier A point-of- 1 SM
POS sale (POS) 14,000.0 Cyberz
14,000.
transaction is 0 one
what takes 00
place
between a
merchant and
a customer
when a
product or
service is
purchased,
commonly
using a point
of sale
system to
complete the
transaction.

Page | 80
CCTV is the use 5 Shopee
camera' of video 15,800.0
cameras to 79,000.
s 0
transmit a
signal to a
00
specific place

Compu is a machine 1 Acer

ter that can be 32,000.0
instructed to 32,000.
0
carry
out sequences
00
of arithmetic or
logical operati
ons
automatically
via computer
programming.
Electric is a device that 1 Shopee
generat converts 6,625.00
motive power 6,625.0
or
(mechanical
energy)
0
into electrical
power for use
in an
external circuit
.
Printer is 1 Lazada
a peripheral de 9,500.00
vice which 9,500.0
makes a
persistent
0
representation
of graphics or
text on paper.

Spoon includes any 1 Lazada

And hand implemen 8,500.00
t used in 8,500.0
Fork
preparing,
Holder serving, and
0
especially
eating food

Page | 81
 Teleph device that 1 Lazada
one permits two 650.00
or more users 650.00
to conduct a
conversation
when they
are too far
apart to be
heard
directly.
TOTAL 407,961.00

FURNITURES AND FIXTURES

Item Qty Unit Cost Total cost Supplier
Production
Working table 1 ₱ 6,100.00 ₱ 6,100.00 Shopee

Administrative and Selling

Child Seating 4 5,540.00 22,160.00 Shopee

Filing Cabinet 1 5,600.00 Shopee

5,600.00

Emergency light 4 3,996.00 Shopee

15,984.00

Page | 82
Fire alarm system 7 1,500.00 Shopee
10,500.00

Fire extinguisher 4 4,000.00 Lazada

16,000.00

Fire Sprinkles 4 1,200.00 Lazada

4,800.00

Office chair 4 1,640.00 Lazada

6,560.00

Office Table 2 7,400.00 Lazada

14.800

Rectangular Table 4 4,112.00 Lazada

16,448.00
Round Table 10 15,240.00 Lazada
152,400.00
Split Type Aircon 1 15,000.00 Lazada
15,000.00
Square Tub Chair 25 450.00 Lazada
11,250.00
TOTAL 312,402.00

Page | 83
 TOOLS AND UTENSILS
Item Description Qty Unit Total Supplier
Cost Cost
Production
Food Is a cooking 3 ₱ ₱ Shopee
Thermome thermomete 188.00
564.00
ter r used to
measure the
internal
temperature
of meat.
Bread A sharp- 4 55.00 220.00 Shopee
Knife bladed
kitchen
utensil used
to slice
through a
medium
amount of
food
ingredients
"sandwiche
d" between
two slices of
bread.
Can Is a device 2 88.00 176.00 Shopee
Opener used to open
tin cans
(metal
cans).

Casserole A large, 4 466.00 Shopee

deep pan
1,864.00
used both in
the oven
and as a
serving
vessel.
Chef A modern 4 40.00 160.00 Lazada
Knife chef's knife
is a multi-
purpose
knife. It can

Page | 84
 be used for
mincing,
slicing, and
chopping
vegetables,
slicing
meat, and
disjointing
large cuts.
Cleaver A cleaver is 4 89.00 356.00 Shopee
Knife a large knife
that varies
in its shape
but usually
resembles a
rectangular-
bladed
hatchet.
Frying A flat 4 450.00 1,800.00 Shopee
Pan 12-14 bottom pan
inches used for
frying.

Frying 4 450.00 1,800.00 Shopee

Pan 8-12
inches

Grater A grater 2 58.00 116.00 Lazada

(also known
as a
shredder) is
a kitchen
utensil used
to grate
foods into
fine pieces.
cheese.
Knife Can sharpen 2 38.00 76.00 Sm
Steel knives and Home
make utter Applianc
easier to use e
suitable for
knives and

Page | 85
 cutter.
Measuring A 5 88.00 440.00 Sm
Cup measuring Home
cup or applianc
measuring e
jug is a
kitchen
utensil used
primarily to
measure the
volume of
liquid or
bulk solid
cooking
ingredients
such as
flour and
sugar.

Measuring A 1 88.00 88.00 SM

Spoon measuring home
spoon is a Applianc
spoon used e
to measure
an amount
of an
ingredient,
either liquid
or dry,
when
cooking.
Mixing A mixing 5 89.00 SM
Bowl bowl is a Home
945.00
deep bowl Applianc
that is e
particularly
well suited
for mixing
ingredients
together in.
Mixing A wooden 2 SM Dept
Spoon spoon is a 67.00 Store
134.00
spoon that is
used for
stirring
sauces and

Page | 86
 for mixing
ingredients
in cooking.
It is made of
wood and
has a long
handle.
Oven An oven 2 88.00 176.00 Sm Dept
Mitts glove, or Store
oven mitt, is
an insulated
glove or
mitten
usually
worn in the
kitchen to
easily
protect the
wearer's
hand from
hot objects
such as
ovens,
stoves,
cookware,
etc.
Paring The paring 4 Shopee
Knife knife is 28.00
112.00
great for
peeling
fruits and
vegetables;
slicing a
single garlic
clove or
shallot;
controlled,
detailed
cutting,
such as
cutting
shapes or
vents into
dough; and
scoring
designs and

Page | 87
 patterns on
surfaces of
food.
Peeler Is a kitchen 4 Lazada
tool 25.00
100.00
consisting
of a slotted
metal blade
attached to a
handle that
is used to
remove the
outer skin or
peel of
certain
vegetables,
often
potatoes and
carrots, and
fruits such
as apples,
pears, etc.
Pizza Pan It is usually 15 Lazada
an 135.00
2,025.00
aluminum
disk, used to
bake pizza

Pizza The pizza 5 Lazada

Slicer slicer 70.00
350.00
delivers two
functions in
one. The
blade makes
easy work
of slicing
thin- and
thick-crust
pizzas
Plastic A cutting or 4 Lazada
Cutting chopping 90.00
360.00
Board board is a
durable
board on
which to
place

Page | 88
 material for
cutting.
COLOR
CODED:
*Yellow-
poultry
*Red- meat
*Blue-
seafood
*Green-
vegetable
Sauce Pan Cooking 4 Shopee
vessel 480.00
1,920.00
generally
use on top
of a range
for heating
food and
reducing
sauces.
Soup ladle A ladle 2 Shopee
(dipper) is a 56.00
112.00
type of
spoon used
for soup,
stew, or
other foods.
Spatula A flat thin 2 Lazada
implement 88.00
176.00
used
especially
for
spreading or
mixing soft
substances,
scooping, or
lifting
Stock Pot It is used to 4 Lazada
make stock 380.00
1,520.00
or broth.

Page | 89
Strainer The 2 SM
perforated 199.00 home
398.00
nature of the Applianc
colander e
allows
liquid to
drain
through
while
retaining the
solids
inside. It is
sometimes
also called a
pasta
strainer or
kitchen
sieve.
Timer Is a 3 Lazada
specialized 188.00
564.00
type of
clock used
for
measuring
specific
time
intervals.
Tongs Tongs are a 4 SM
type of tool 25.00 Home
100.00
used to grip Applianc
and lift e
objects
instead of
holding
them
directly
with hands.
Wok Round 3 SM
bottomed 580.00 Home
1,740.00
cooking Applianc
vessel used e
for stir
frying,and
pan frying.

Page | 90
 Wooden A cutting or 2 Lazada
Cutting chopping 160.00
320.00
Board board is a
durable
board on
which to
place
material for
cutting.
Administrative and Selling
Spoon A spoon is a 80 Shopee
utensil 15.00
1,200.00
consisting
of a small
shallow
bowl (also
known as a
head), oval
or round, at
the end of a
handle.
Bowl A bowl is a 80 Shopee
spherical 35.00
2,800.00
dish or
container
typically
used to
serve hot
and cold
food.
Condimen A 12 Shopee
ts condiment 45.00
540.00
Container or table
sauce is a
spice, sauce,
or
preparation
(such as
onions) that
is added to
food to
impart a
specific
flavor, to
enhance the
flavor, or, in

Page | 91
 some
cultures, to
complement
the dish.
Dessert A dessert 80 Lazada
Spoon spoon is a 13.00
1,040.00
spoon
designed
specifically
for eating
dessert and
sometimes
used for
soup or
cereals
Drinking Drinkware, 80 Lazada
Glass beverage 25.00
2,000.00
ware is a
general term
for a vessel
intended to
contain
beverages
or liquid
foods for
drinking or
consumptio
n.
Dust Pan It is 5 Lazada
commonly 145.00
725.00
used in
combination
with a
broom or
long brush
Dusting Softest 10 Lazada
Cloth polishing 35.00
350.00
towel, it
removes
dust and
grease from
virtually
any surface.

Page | 92
Feather The feathers 5 Shopee
Duster are either 78.00
390.00
from male
or female
ostrich that
are wound
onto the
handle by
wire, it is
used for
cleaning

Floor Mop It is used to 4 Shopee

soak up 650.00
2,600.00
liquid, for
cleaning
floors and
other
surfaces.
Fork A spoon is a 80 Lazada
utensil 15.00
1,200.00
consisting
of a small
shallow
bowl, oval
or round, at
the end of a
handle.
Plate may refer to 80 Lazada
a range of 40.00
3,200.00
generally
thin and flat
objects
upon where
food or
other item
including
additional
plate can be
placed.
Platter may refer to 80 SM
a range of 50.00 Home
4,000.00
generally Applianc
thin and flat e
objects
upon where

Page | 93
 food or
other item
including
additional
plates can
be placed.
Saucer A saucer is 80 Lazada
a type of 20.00
1,600.00
small
dishware.
While in the
Middle
Ages a
saucer was
used for
serving
condiments
and sauces.
Serving Serving 80 Lazada
Spoon spoon is a 25.00
2,000.00
cutlery item,
which can
be defined
as a big
spoon
mainly used
for serving
and
portioning
fruits,
vegetables
and salads.
Serving A tray is a 15 Lazada
Tray shallow 150.00
2,250.00
platform
designed for
the carrying
of items.
Soft A cleaning 3 Shopee
Broom tool used to 160.00
480.00
sweep
floors.

Page | 94
Soup Is a type of 80 Lazada
Spoon spoon used 17.00
1,360.00
for soup,
stew, or
other foods
Spray Common 5 Lazada
Bottle used for 88.00
440.00
dispensing
cool cleaner
and
chemical
specialties.
Squeegee Rubber set 5 Lazada
on a handle 88.00
440.00
used for
wiping
liquid
material off
a surface.

Table 12 Lazada
Number 50.00
600.00
Sign

Trash bin It is for 3 Lazada

temporarily 900.00
2,700.00
storing
waste.

Wet Floor Four sided 2 Lazada

Sign stand with a 280.00
560.00
wet floor
with a wet
floor
warning
written on
every side.

Page | 95
 Food Longer term 5 400 2,000 Lazada
Container storage or
storage of
items
needing a
higher
degree of
protection
from the
elements
Tissue is 30 180 5,400 Lazada
Holder a device use
d to
hold napkins

Oven is a shovel- 2 1,000 2000 Lazada

Paddle like tool
used
by bakers to
slide loaves
of bread, piz
zas, pastries
, and
other baked
goods into
and out of
an oven.
Tissue 20 150 3000 Lazada
simply tissu
e is a
lightweight p
aper or,
light crêpe
paper.
Mop is a mass or 3 200 600 Lazada
bundle of
coarse
strings or
yarn, etc., or
a piece of
cloth,
sponge, or
other
absorbent
material,
attached to a
pole or stick.
TOTAL 51,187.0
0
Restaurant Façade

Page | 96
Page | 97
PROJECT: PIZZAMAZING
LOCATION: McArthur Highway Brgy. Estacion, Paniqui Tarlac
COST ESTIMATE: 2,251,556
Material Cost Labor Cost Total Amount
No. Description Qty Unit Unit Unit Amou
Cost Amount Cost nt
I GENERAL DESCRIPTION
Temporary Facilities 1 lot 15,000 15,000
Mobilization 1 lot 10,000 10,000
Demobilization 1 lot 10,000 10,000
Subtotal 35,000 35,000
II SITE WORKS
Clearing of Site 800 sq.m. 80 64,000
cu.m
85 100
Excavation/Layout . 8,500
cu.m
85 100
Backfilling . 8,500
cu.m 160,00
800 200
Embankment . 0
Soil \Positioning 800 sq.m. 50 25,000 50 40,000
281,00
25,000
Subtotal 0 306,000
III CONCRETE WORKS
Concrete Works
Portland Cement 714 bags 215 153,510
cu.m
272
Gravel . 1,100 299,200
cu.m
136
Sand . 300 40,800
127,29
Subtotal 493,510 8 620,808
Form Works
½' Plywood 25 pcs. 500 125,000
2,44
bdft. 30
Coco Lumber 1 73,230
CWN 6 kl 65 390
Subtotal 86,120 47,256 152,270
Rebars
10mm. dia DSB 484 pcs. 120 58,080
!2mm. dia DSB 88 pcs. 167 14,696
16mm. dia DSB 15 pcs. 285 4,275
G.I. Wire 3 roll 1500 4,500
Subtotal 81,551 50,833 132,384
IV MASONRY WORKS
4" CHB 597 pcs. 8 4,776
2,21
pcs. 10
6" CHB 8 22,180

Page | 98
 Portland Cement 176 bags 215 37,840
cu.m
4 300
Wash Sand . 1,200
Subtotal 65,996 47,256 113,252
Plastering
Portland Cement 75 bags 215 16125
cu.m
6 300
Wash Sand . 1800
Subtotal 17,925 30,137 48,062
V THERMAL AND MOISTURE PROTECTION
Tinsmith Works
Rib-Type Panel 153 lm 280 42,840
Insulation Panel 3 roll 2200 6,600
Silicon Sealant 2 pcs. 150 300
Vulcaseal 2 pcs. 500 1,000
Blind Rivet 472 pcs. 1 472
Tee Screw 1837 pcs. 2 3,674
End Flashing 11 pcs. 350 3,850
Wall Flashing 6 pcs. 350 2,100
Gutter 6 pcs. 350 2,100
Subtotal 62,936 22,968 85,904
VI DOORS AND WINDOWS
Panel Door 3 set 6,000 18,000
PVC Door 3 set 2,000 6,000
Double Swing Door 2 set 7,500 5,000
Double Swing
1 set 10,000
Door(Glass) 10,000
Roll-up Shutter Door 4 set 9,000 36,000
Steel Door 3 set 14,000 42,000
421.
sq.ft. 250
Window 7 105,425
Subtotal 222,425 17,600 398,425
VII FINISHES
Tile Works
12x12 Ceramic Tile 800 pcs. 45 36,000
40x40 Concrete Tile 204 pcs. 140 28,560
Tile Grout 14 bags 90 1,260
Tile Adhesive 105 bags 230 24,150
Subtotal 89,970
Ceiling Works
Gypsum Board 76 pcs. 350 26,600
2,61
pcs. 1
G. Screw 0 2,610
Double Furring 120 pcs. 100 12,000
Carrying Channel 46 pcs. 95 4,370

Page | 99
 Wall Angle 81 pcs. 40 3,240
W-Clip 315 pcs. 5 1,575
1,12
pcs. 1
Blind Rivet 8 1,128
Concrete Nail 621 pcs. 1 621
Subtotal 52144 24,385 76,529
Painting Works
Wall/Ceiling/Cabinets 314 sq.m. 130 40,820 57,896 98,716
VIII PLUMBING WORKS
Fixtures
Water Closet 7 set 8,000 56,000
Lavatory 4 set 4,000 16,000
Kitchen Sink 2 set 7,000 14,000
Kitchen Faucet 4 set 3,600 14,400
Angle Valve and Hose 3 set 900 2,700
Floor Drain 4 set 1,000 4,000
Subtotal 107,100 107,100
Cold Water Line
½"Ø PPR Pipe 10 pcs. 240 2,400
PPR Tee ½"Ø 10 pcs. 35 350
PPR Elbow ½"Ø 6 pcs. 30 180
PPR Elbow Adapter 12 pcs. 40 480
PPR Coupling 1"Ø 30 pcs. 85 2,550
PPR Coupling ¾"Ø 30 pcs. 40 1,200
Gate Valve 3 pcs. 250 750
Teflon Tape ½ 5 roll 15 75
Subtotal 7,985 7,985
Sanitary Line/Storm Line
4" dia. PVC Pipe 20 pcs. 590 11,800
3" dia. PVC Pipe 10 pcs. 360 3,600
2" da. PVC Pipe 4 pcs. 300 1,200
4"x4" dia. PVC Wye 6 pcs. 135 810
4"2" dia. Wye 5 pcs. 110 550
4" dia. PVC Elbow 2 pcs. 65 130
1/8x4" dia. PVC Elbow 5 pcs. 65 325
3" dia. PVC Elbow 48 pcs. 45 2,160
2" dia. PVC Elbow 5 pcs. 25 125
1/8x2" dia. OVC Elbow 5 pcs. 25 125
2" dia. PVC P-Trap 5 pcs. 90 450
4" dia. PVC CO Plug 5 pcs. 70 350
Solvent Cement 10 pcs. 80 800
Subtotal 22,425 40,000 62,425
IX ELECTRICAL WORKS

Page | 100
MDP. Control Main 1 set 12000 12,000
2.0mm2 THHN Wire 3 box 1700 5,100
3.5mm2 THHN Wire 2 box 2300 4,600
14.0mm2 THHN Wire 80 mts 55 4,400
8.0mm2 THHN Wire 20 mts 40 800
8" Ground Rod 1 pcs. 720 720
Junction Box 10 pcs. 35 350
Utility Box 22 pcs. 25 550
Flexible Hose ½"Ø 200 mts 7 1,400
1¼"Ø RSC Pipe 9 pcs. 480 4,320
2"Ø RSC Pipe 4 pcs. 240 960
2"Ø RSC Long Elbow 2 pcs. 220 440
2"Ø Weather Cap 1 pcs. 150 150
2"Ø Lock Nut 30 pcs. 40 1,200
2"Ø Metal Clamp 20 pcs. 30 600
2W Porcelain Rack 1 pcs. 400 400
1½"RSC/RMC 2 pcs. 150 300
Rubber Tape 4 pcs. 120 480
Big Electric Tape 10 pcs. 25 250
Subtotal 39,020 39,020
Fixtures
2- Gang C.O. 12 set 180 2,160
2-Gang M.O. 6 set 220 1,320
1-Gang Switch 7 set 90 630
2-Gang Switch 6 set 135 810
20watts LED T8 6 set 280 1,680
20watts LED Light 12 set 300 3,600
12watts LED Light 16 set 300 4,800
Subtotal 15,000 40,000 15,000
TOTAL PROJECT 1,429,9 821,62
COST 27 9 2,251,556
LAND 9,600,000
TOTAL 11,851,556

Page | 101
5. Operational Procedure
a. Production
 Process Flow, Policies And Procedure
i. Menu Planning
PIZZAMAZING will be having a separate menu for foods and create your own topping.
The menu will be Ala Carte with separate price for each dish offered on a menu or Table
d’ hote a meal offered at fixed price It will be serving a set of unique products that will
satisfy our customers and will make sure that they will come back.

The menu must meet or exceed customers’ expectations and must meet quality standards
at all times. It must also be cost effective and accurate and must attaint marketing
objectives.
ii. Purchasing and Ordering
 CONDUCTING SALES/MENU ANALYSIS
Weekly sales and menu analysis report is generated by the owner.
 FORECASTING COVERS
The kitchen Supervisor makes a projection on the number of covers or
serving to be sold based on the sales report.
 DETERMANING ALLOCATION
The Kitchen Supervisor prepares one week allocation indicating the
quantity of serving per dish from day 1-7.
 GENERATING A MARKET LIST
Replying on the allocation, the kitchen helper determines the volume of
ingredients needed for each dish, following the standard portion size
indicated in the recipe then the kitchen helper fills-up market list and refer
it to be the kitchen helper for canvasting or sourcing of supplies.
 ORDERING
The kitchen helper submits prices of a certain item then prepares a
purchasing order to the selected supplier as a reference for checking the
deliveries.
 DELIVERY OR DIRECT PROCUREMENT
Items are procured either by supplier who delivers the item or by open
market buying.

Page | 102
iii. Receiving Stocks

Receiving goods must be the same with the count of the goods to be receive and the
goods to be purchased/order. Once the goods have been received, it must be properly
stored and inventoried.

 Before accepting delivery the general manager or head chef will make sure that
the receipt contains the raw materials needed.
 The purchase slip contains the restaurant needs.
 The general manager or head chef checks the quantity, weight, and price of the
items.
 Once the item in the order slip is complete the general manager or head chef can
sign for the delivery. Products should be immediately be stored in its designated
storage area.
 The general manager and head chef will complete the receiving report, which
provides documentation on the actual delivery along with any discrepanciess that
occured.

Rules and Policies:

 Conditions of the delivered supplies will undergo inspections and the quality and
quantity of food will be checked.

General Principles:

1. Receive one delivery at a time.

2. Check frozen food if they are solid.
3. All refrigerated foods that receive are below 41°F.
4. List the date of foods received.
5. Remove foods that is potentially hazardous from the temperature danger
zone(41°F to 135°F)
6. Do not accept cans with leakage, rust, dents, and flawed seals.

Page | 103
 Receiving Frozen Foods:

 Check the temperature of food calibrated thermometer.

 Foods should be frozen solidly.
 Frozen food maintained frozen at all times.
 Proper freezing of foods help to maintain food quality and prevents the growth of
spoilage and harmful microorganisms.

Receiving Refrigerated and Dry Foods:

 Foods should be received and stored so that food is always at below 41°F (5°C).
 Refrigerated foods below 41°F to prevent or slows the growth of harmful
microorganisms.
 Check dry goods if presence with leakage dents and should be dry.
 Keep away chemicals from food.
 Proper dry storage temperature between 50°F and 70°F at 50 to 60% humidity.

The Restaurant Manager/Head Chef will:

1. Ensure the foods came from the selected supplier and sources.
2. Schedule delivers for off-peak hours.
3. Check receiving temperature log to ensure proper procedure are being followed.
4. File with HACCP records.
iv. Store Keeping

Storing the raw materials is a great way to avoid spoilage, cross contamination,
foodborne illnesss and other harmful diseases that may cause with the food.vthe raw
materials must have a list of expiration dates.vit must be properly and orderly arranged.

Storing Procedure:

1. The store room for dry goods should be located close to the main kitchen.
o The area should be dry and cool to prevent spoilage and the swelling of the
canned goods. The ideal temperature range is 10C to 15C (50F to 59 F).
o The store room should be free from redents and vermin.

Page | 104
 o First item received will be the first item used, or the “first in, first out”
(FIFO)concept in stock rotation.
o Shelves must be atleast 15 cm (6 in) above the floor.
o Food and supply storage areas should be kept under lock and key to prevent
pilferage.
2. Monitor the temperature of the refrigerator/freezer daily.
o Keep refrigerators in good working orders.
o Clean refrigerator regularly on a consistent basis.
o Never put hot foods in the refrigerator unless absolutely necessary.
o Never leave the refrigerator door open longer than needed.
3. Dairy products must be stored in the refrigerator of 2 C to 4 C (36 F to 39 F)
o Do not store dairy products in avegetable cooler.
o Rotate dairy products when fresh product arrives.
o Product should be delivered on daily basis.
4. When storing meats, poultry, and seafood items, remember the critical control
point.
o Keep foods at 4 C (39 F) or colder.
o All meats should be unwrapped and hung so that air can sirculate around
them.
o Fresh meat must not be kept too long. Boned meat should be kept not no
longer than three days.
o Fresh poultry should be packed in ice and stored in the refrigerator.
o Frersh seafood should be packed in ice, stored at – 1 C to 2 C (30 C TO 34 F)
and used as soon as possible.
o Store raw products on the lower shelves of refrigerator
5. Frozen foods should be stored at – 18 C (0 F) or lower.
o Fish and meat properly wrapped also have a relatively long freezer shelf life.
o Freezing fresh fruits ang vegetable on the premises is time consuming and
may be too expensive to consider.
o Rotating stock is extremely important with frozen foods.

Page | 105
Shelf Life of Raw Ingredients (Wet and Dry Goods)

Dry Goods

 Dry ingredients should be kept at room temperature. The refrigerator normally

has a relatively high humadity and is not a good place for dry ingredients.

Wet Goods

 We store the liquid ingredients in a cool ang dry place.

 To ensure maximum shelf life, we store the ingredients in the storange in a
cool, dark location out of direct sunlight.

Thawing must be practiced with the knowledge of proper temperature to avoid cross
contamination. Thawing of frozen foods in an important process, particularly in terms of
minimizing the amount of protein lost.

Thawing Procedure:

1. There are three acceptable methods for thawing food.

a. Should thaw food in the refrigerator at 41 F or below. Note that never thaw at
proper room temperature.
b. Should thaw food needed for immediate service under portable running water at
70 F or lower. Prepare the product within 4 hours of thawing.
c. Should thaw the product in the microwave if product will be cooked immediately.
2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-
contamination and seperate raw products from cooked and ready-to-eat products.
3. Do not refreeze thawed food, unless they are first cook and process.
4. Apply the First in First out method.
v. Issuance
Issuance of the stored products is done by the Head Chef to control the product being
issued. The First-In-First-Out process is applicable to the establishment. First to issue are
the products that are purchased first or the products that will expire first. It will help to
control the lifespan of the stored products and prevent spoilage of it. We will issue the
needed ingredients only to prevent losses of ingredients.

Page | 106
 Objectives:

 Issue quantities must be carefully set.

 Stored Products must be issued only to authorized person which is the Line Cook.

“Authorized persons” means those who have been assigned responsibility for the security
of the issued beverages and will be held accountable for their disposition.

Policies for effective issuance of Stored Products:

 The Line Cook is assigned to monitor the direct issue of food from storage area.
 Only the quantity of food needed as specified on an authorized production record
is removed from any storage
 All storage areas are locked when unattended;
 Access to all storage areas are limited to reduce theft and pilferage;
 Unused food is returned to the appropriate storage area.

A physical inventory of all food on hand is taken periodically and extended to determine
its value.

vi. Food Preparation

Prepare the foods in the right temperature and up to date ingredients. Preparing is a must.
Staffs will be preparing all the products and ingredients to be used on that day. It is also
important to practice mise-en-place to save time.

Preparing Procedure:

1. Color coded cutting boards for differents can help.

2. Surfaces should be smooth, easily cleaned and sanitized, and appropriate material
in food contact.
3. All food contact surfaces should be clean and sanitized prior to and after use.
4. Cleaning and sanitizing steps need to be done seperately in order to maintain
proper ways after use.

Page | 107
 Proper way in preparing cold foods:

1. Pre-chill ingredients for food served below 41 F before combining.

2. Discard thawed potentially haazardous foods that have been above 41 F more
than four hours.
3. After four hours if they have not been properly held below 41 F, discard the cold
potentially hazardous food.
vii. Cooking Methods

Cooking must be done with the proper temperature and designated equipment for such
product. Cooks must work under pressure so that foods must be served fast.

Cooking Procedure:

1. Cook hot foods in the minimum end point temperatures or recipe directions.
2. Avoid over cooking the food. Use caliboard thermometer to check the product
temperature in thickest part of the item.
3. Take end point cooking temperature.
4. Reduce holding time of foods before serving by using batch cooking.
5. Allow temrature cooking equipment to return to required temperatures
between batches.
6. Do not use holding equipment to cook or reheat foods.
7. Expose food ingredients to room temperature for two hours or less, or food item
should be returened to the refrigerator.

Note: Prepare products that will not be cooked or heated away from other product.

viii. Holding Method

There is a proper holding of hot foods and cold foods. Serves must practice the proper
handling of foods to prevent spill on the floor. Food must also serve in the desired
temperature.

Page | 108
Holding Procedure:

1. To prevent contamination, protect cold food from contaminants with cover food
shield.
2. Discard cold potentially hazrdous foods after four hours if they are not properly
thawed.
3. If there are no temperature controls, cold food held for longer than six hours must
be discarded and thrown away.
4. Place cold food in pans or plates first, never directly on ice.
5. Ice use in a display should be self-draining. Wash and sanitize drip pans after
each use. To prevent unusual bacteria.
6. Cold holding equipment can keep cold foods below 41 F.

Holding Hot Food

1. Keep food covered to retain heat and to keep cantaminants from falling into food.
2. We recommend measuring internal food temperatures using a caliboard
thermometer. Do not mix freshly prepared food with food being held for service
to prevent cross contamination.
3. Prrepare and cook only as much as needed. Batch cooking is ideal for maintaining
food temperature and quality.
4. Use hot holding equipment that can keep hot food at 135 F or higher.
5. Follow manufacturer’s instructions in using hot-holding equipment.
6. Sanitation
a. Waste management policies

1. Avoid over-buying stock.

Ensure that purchase only the ingredients that will be used. It can be tempting to ‘stock
up’ or buy in bulk if your supplier has a good deal on, but doing so can leave you with
more food than you need. And this food will only go to waste if it’s left to spoil in
storage.

2. Store food correctly.

Page | 109
Make sure that fridges and freezers are running at the right temperatures, ensure that low
risk foods are always stored on higher shelves than high risk foods and keep food storage
areas clean and tidy. Storing foods under the correct conditions is vital for preserving
their quality and preventing pathogenic bacterial growth – both of which can quickly lead
to food waste.

3. Practice stock rotation regularly.

Use the ‘FIFO’ rule – First In, First Out – when storing food and displaying food for sale.
This ensures that newer stock is routinely placed behind older stock, and the older stock
will always be used up first before it has chance to go to waste.

4. Temperature control.

Good temperature control is essential for food safety as it prevents the growth of harmful
pathogenic bacteria. It also means that food waste is less likely as the food is unable to
spoil. This include cooling hot food quickly, reheating food to the correct core
temperature (at least 70°C for 2 minutes), storing high risk food in fridges (1-4°C) and
freezers (below -18°C), plus hot/cold holding at safe temperatures (above 63°C and
below 8°C, respectively).

5. Label food correctly.

If foods are decanted into different containers for storage then make sure they are clearly
labelled with allergens, date information and a product description. Keeping stock
organised makes it much easier to keep track of what you have and what needs using,
preventing unlabelled containers from being thrown away in error or because you don’t
know what’s in them.

6. Keep a stock inventory.

To prevent waste, always know exactly which foods you have in stock at all times. This
means keeping a detailed list of the foods in all of your storage areas, including their use-
by/best-before dates, that you can easily refer to. This avoids foods getting forgotten and
going to waste.

Page | 110
7. Pay attention to use-by dates.

It’s essential that you have a reliable stock management and stock rotation system
(FIFO) in place so that food doesn’t spoil or go out of date before it can be used. Use-by
dates should be checked on a daily basis.

8. Inspect all deliveries against the order specification.

When a food delivery arrives at the restaurant, it’s important to only accept the items that
has been ordered to prevent excess, wasted food. Also, reject anything with visible
spoilage or damage, or anything that’s delivered at the incorrect storage temperature, as
these foods will only spoil further and be thrown away later in the day.

9. Keep a close eye on portion control.

Be wary of oversized food portions and jumbo side dishes – quality is definitely much
more preferable to quantity.

10. Donate leftovers to a local charity.

This ensures that your leftover food goes to a good home, rather than to waste.

11. Anticipate the demand with care.

Think carefully about how much food the restaurant needs to prepare in advance.

12. Train employees in how to reduce waste.

By law, all food handlers must be trained in food safety, but this should also extend to
being taught how to reduce waste.

Page | 111
 b. Waste disposal

Compose Collect

Segregate Dispose

 Collect

The first step that PIZZAMAZING staffs will do when dealing with waste is to collect all
the waste consumed throughout the whole day. PIZZAMAZING will be providing trash
bins so there is no hassle in collecting.

 Segregate

In segregating the wastes the staff of PIZZAMAZING will separate “pre-consumer”

waste which we segregate food that is purchased by customers, but not eaten with the
“post-consumer waste” which are packaging waste or dry waste that is left by the
customers. This waste segregation is helping and rising the environment to build up a
clean and better nature.

 Compose

In PIZZAMAZING, there is no difficulty when it comes on composing waste, because

staff takes time to consider composing method, also to cut down the amounts of trash
customers make.

 Dispose

Provided trash bins makes it easier for the garbage collectors who come regularly to
collect all the waste consumed the whole day.

Page | 112
7. Service
a. Service flow (from start to finish)
We want our customers to have a hassle-free environment. So our service flow will
include table servings, instead of queueing in line to take orders and receiving foods.
Our service flow is designed to streamline work so that the customers may feel at
ease and our operations will flow smoothly and without problems.

Greet
and
Welcome
tha
guest. Escort
the guest
to their
seats.
Present
the
Menu
Wait for
their
order
Get
order
and
repeat Give the
order order
slip to
the back
of the
house Serve the
Food

When
the finish
Bus out
Thank
the guest
when
they
leave.

Page | 113
b. Back of the house

Read the
Order Slip

Prepare the
food

Check the
cooking
process

Place the food

on the plate

Hold the food

properly

Notify the
waiters to
serve the food

Service Process Flow

Back of the house includes the kitchen, office, and storage room and employees area. The
kitchen includes the one who cooks the food and the dishwasher. And the head chef is
assigned to cook. Prep cooks prepare raw ingredients for fast cooking by line cook, who
complete order as they come in. The dishwashing role is crucial to continue operation,

Page | 114
providing a steady flow of clean dishes. In storage, food inventory is stored in
refrigerator, coolers and freezer to maintain safety and preserve quality. Inventory
manager lead a team of inventory or warehouse workers to receive stock as it comes in,
and move stocks onto truck or store shelve as needed.

c. Handling the customer complaints

Complaints happen every day. When a customer complains, it is usually for a good
reason or genuine concern. In PIZZAMAZING, the Restaurant Manager will be the one
who will talk and manage the complaint with the customer.

Here are five strategies that will be used as a guideline in handling a customer complaint
in a smooth and professional manner:

 Stay calm. When a customer presents you with a complaint, keep in mind that the
issue is not personal; he or she is not attacking you directly but rather the situation
at hand. “Winning” the confrontation accomplishes nothing. A person who
remains in control of his or her emotions deals from a position of strength. While
it is perfectly natural to get defensive when attacked, choose to be the
“professional” and keep your cool.
 Listen well. Let the irate customer blow off steam. Respond with phrases such as,
“Hmm,” “I see,” and “Tell me more.” Do not interrupt. As the customer vents and
sees you are not reacting, he or she will begin to calm down. The customer needs
to get into a calm frame of mind before he or she can hear your solution—or
anything you say, for that matter.
 Acknowledge the problem. Let the customer know you hear what he or she is
saying. If you or your company made a mistake, admit it. If you did not make a
mistake and it is a misunderstanding, simply explain it to the customer: “I can see
how that would be incredibly frustrating for you.” You are not necessarily
agreeing with what the customer is saying, but respecting how he or she perceives
and feels about the situation. An excellent phrase for opening up this particular
conversation would be, “So, if I understand you correctly…” After the customer
responds, follow up with, “So, if I understand you correctly, we were to resolve

Page | 115
 the problem by noon today. I can see how that must be frustrating for you.” Then
be quiet. Usually, the customer will respond with “That’s right” or “Exactly.” By
repeating to the customer what you think you heard, you lower his or her
defenses, and win the right to be heard.
 Get the facts. After listening, take the initiative in the conversation. Now that the
customer has calmed down and feels you have heard his or her side, begin asking
questions. Be careful not to speak scripted replies, but use this as an opportunity
to start a genuine conversation, building a trusting relationship with your
customer. To help you understand the situation, get as many details as possible.
 Offer a solution. This happens only after you have sufficient details. One thing to
keep in mind: Know what you can and cannot do within your company’s
guidelines. Making a promise you cannot commit to will only set you back.
Remember, when offering a solution, be courteous and respectful. Let the
customer know you are willing to take ownership of the issue, even if it was out
of your control. Take charge of the situation and let the customer know what you
are going to do to solve the problem.

Marketing Aspect

a. Marketing Mix
Our marketing mix is composed of the place, product, price, promotion which we will
discuss in the following pages.
 Place

Paniqui is a first class municipality of Tarlac and it has been revamping its image to
attract more people to the town area. The municipality has been growing population with
many new establishments. There are also a large amount of people in the area.

The problem with opening a new restaurant is being able to establish the business, while
differentiating itself from others. A restaurant should be in a recognizable area which can
be used as a landmark. In order to do so, the restaurant must find a theme and a strong
following of customers. With the right marketing, good service, good management and
strong financial information, a new restaurant can be a great business to start up.

Page | 116
Accessibility to the location is a critical to consider. It is important that the site of our
business is visible, accessible, convenient and attractive to the potential market.

 Packaging

Our products will be placed on paper pizza box or paper food containers with our
trademark, for the purpose of not mixing with each various product and for the
convenience of our customers. In spite of that, we always make sure that the food and the
packaging will be presentable.

We will include in our packaging the address and contact number of our restaurant so that
future customers will know where to find us and contact us for inquiries.

ITEM DESCRIPTIO PICTURE PRICES

N
Pizza S- 8”x8” 1200 x 16 =
Box M- 10”x10” 19,200
L- 12”x12” 1200 x 20 =
24,000
1200x 25 =
30,000

Paper 5”X 10”X 3” 2400 x 4 =

9600
Bag

Page | 117
Dinner 6.25”X 3.5” 1200 x 8 =
9600
Box

Paper 17 oz. 1200 x 3 =

3600
Cup

Spoon & Disposable 2400 x2 =

Fork 4800
2400 x2 =
4800

Page | 118
Paper Disposable
Containe
r

Ice Disposable
cream
container

Banana Glass
split
holder

Total ₱105,600.0
0

 Products

PIZZAMAZING products will serve as a comfort food for every customer. We will be
providing quality and delicious foods in a very affordable way. Our customers will even
have a chance to make their own signature pizza in a way that they will be satisfied with
their food and stress free at the same time. It is our distinction to our customers to offer
that kind of product to make their own pizza. And also, not to forget, we will not only
serve quality food but also quality service. We will make every customer feel

Page | 119
comfortable and happy. We chose pizza as our primary product because it is a product
which has little copetition in our chosen location, hence opportunity for high demand can
exist. Also, as we did or research and surveys, 100% of our targets eats pizza as a
snack/comfort food.

Page | 120
APPETIZERS PRICES
 Garlic bread 60
(Toast bread with
garlic, margarine and
parsely)

 Mojos 75
(Potato wedges in
crispy batter with
mayo sauce)

 Chicken wings 95
(buffalo style wings in
honey and soy)

 Nachos 100
(beef nachos with
tomatoes and onions)

Page | 121
  Cheese fries 95
(fries with bacon and
cheese)

SALAD
 Caesar Salad 100
(Caesar salad served
with croutons)

 Chicken Caesar Salad 110

(Caesar salad topped
with chicken meat and
dressing)

 Macaroni Salad 165

(macaroni noodles in
creamy white sauce
and parsley)

Page | 122
  Tossed Salad 115
(salad with tomatoes,
veggies and greens)

SPECIALTY PIZZA
 Samgy Pizza 89
(Pizza topped with 119
traditional Korean dish
called samgyupsal
bean paste, and
kimchi)

 Carbo Pizza 149

( pizza topped with 199
carbonara sauce and
bacon)

 Pesto Pizza 199

259
(pizza with pesto sauce
cheese)

Page | 123
  Garlic Mushroom and 129
179
Spinach Pizza
(pizza topped with
cheese, spinach,
mushroom)

CLASSIC PIZZA
 Ham and Cheese 119
169

 Hawaiian delight 129

169

 Pepperoni feast 139

199

Page | 124
PASTA
 Creamy Carbonara 90
(pasta with creamy
white sauce and
bacon)

 Classic Spaghetti 75

 Spaghetti with meat 139

balls

 Pesto 59

Page | 125
  Puttanesca 90

DESSERTS
 Leche Flan 60

 Banana Split 95

 Ice Cream

Page | 126
  Chocolate 15

 Vanilla 15

 Strawberry 15

 Halo halo 80

DRINKS

Page | 127
 Iced tea 30

 Pineapple 30

 Four season 30

 Soda in can
 Sprite 35

Page | 128
  Coke 35

 Royal 35

 Bottled water 15

 Pricing

PIZZAMAZING is offering quality and delicious yet very affordable foods. Our foods
ranges from P60-P260 and has an average of P100. And based on the results of our
survey, it showed that most of our potential target market are willing to pay their food on
an average of P100. PIZZAMAZING chose to use the Cost-Plus Pricing Strategy by
simply calculating your costs and adding a mark-up, overhead expense, labor expense
and 12% TAX. By this Strategy the establishment set goals to reach the investment
within 5 years.

Page | 129
 PRODUCT PRICE
Garlic bread ₱ 60
Mojos ₱ 75
Chicken wings ₱ 95
Nachos ₱ 100
Cheese fries ₱ 95
Caesar Salad ₱ 100
Chicken Caesar Salad ₱ 110
Tossed Salad ₱ 115
Macaroni Salad ₱ 165
Samgy Pizza 12" ₱ 119
Samgy Pizza 9" ₱ 89
Carbo Pizza 12' ₱ 199
Carbo Pizza 9" ₱ 149
Pesto Pizza 12" ₱ 259
Pesto Pizza 9' ₱ 199
Garlic Mushroom and Spinach Pizza 12" ₱ 179
Garlic Mushroom and Spinach Pizza 9" ₱ 129
Ham and Cheese 12" ₱ 169
Ham and Cheese 9" ₱ 119
Hawaiian delight 12" ₱ 169
Hawaiian delight 9" ₱ 129
Pepperoni feast 12" ₱ 199
Pepperoni feast 9" ₱ 139
Creamy Carbonara ₱ 90
Spaghetti with meat balls ₱ 139
Spaghetti without meat balls ₱ 75
Pesto Pasta ₱ 59
Puttanesca ₱ 90
Leche Flan ₱ 60
Banana Split ₱ 95

Page | 130
 Chocolate Ice Cream ₱ 15
Vanilla Ice Cream ₱ 15
Strawberry Ice Cream ₱ 15
Halo Halo ₱ 80
Iced tea ₱ 30
Pineapple ₱ 30
Four season ₱ 30
Sprite ₱ 35
Coke ₱ 35
Royal ₱ 35
Bottled water ₱ 15

 Promotion

Nowadays, giving flyers and posting tarpaulins and posters are not enough to attract
customers. Online advertisement has a very huge part on catching the interest of the
market that is why PIZZAMAZING will promote not only through flyers and posters but
also, we will be using social medias on advertising our products in order to gain more
customers And sponsorship in different private organization, and school organization.

MONTHLY MONTHLY PROMOTION COSTING

PROMOTION
January Free PIZZAMAZING Calendars will be 100 x 50 = P
given for the first 100 customers. 5000
February 14 % discount will be given for couple who P 2000
will celebrate the Valentine’s Day at
PIZZAMAZING.
March Free pasta for every purchase of two (2) 12” P 1500
pizzas.
April All graduates will receive a free 9” pizza P 2000
(flavor at their own choice) by just
presenting any evidence of being a graduate
from any school during the year.
May Free Iced Tea/Pineapple Juice/Four Seasons P 1500
for those who purchased a minimum of
P250.

June Free PIZZAMAZING ballpen for the first 100 x 10 = P

Page | 131
 100 customers by presenting any evidence 1000
of enrollment, such as ID.
July - September Free PIZZAMAZING umbrella for the 50 50 x 75 = P 3750
customers per month who purchased of a
minimum order of P300.
October Free 2 pizza topping on their own choice. P 2000
November Buy 1 take 1 promo for the pizzas for the P 2500
first 30 customers.
December 20% off will be given for the first 20 P 1500
customers who purchased a minimum order
of P 500.

2020 2021 2022 2023 2024

Facebook Ads 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Posters 5,000.00 5,000.00 5,000.00 5,000.00 5,000.00
Flyers 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Free Taste 2,500.00 - - - -
Positioning

As a newbie in the food industry, PIZZAMAZING will be positioning itself as an

affordable, friendly pizza restaurant. Food adventurers will definitely appreciate our
products especially our “create your own pizza”. Our products themselves would build
the name of PIZZAMAZING. High quality of foods and services would be our edge
against our competitors together with our well-trained and highly-qualified employees
and staff.

 People

People are the reason why needs and wants exist. That is why PIZZAMAZING will focus
on people, internal and external. Internal people are the employees and/or the
management itself. People are hired for what they know but fired for how they behave.
People at PIZZAMAZING will be a friend to customers and at the same time, they know
about the standards of hygiene and personal grooming. External people are the customers.
They are the reason why PIZZAMAZING exists so in return, its employees would give
them a great satisfaction in food and service quality.

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One of our PRIMARY TARGET MARKETS are the millennials, young professionals
and the commuters. The range of their age is 15-39 years old. So the total of the target
ages in both genders is 36,786.

Target Market Analysis

Demographics can be segmented into several markets to help an organization target its
consumers more accurately. With this type of segmentation an organization can
categorize the needs of consumer. The advantage of this is that information you need is
readily available. You can get census data to determine who, where and how you want to
market your product.

PIZZAMAZING will be accommodating and targeting the students, employees, the

travellers and people around the area in this concept. It would be also ideal snacks or
meals for stopovers for those travellers. Its location is conveniently placed near hotels,
mall, expressway, barangays and main road. In that case, it would not be hard to attract
customers.

 Physical Evidence

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 COLOR

 Red – is used because it is similar to the red sauce for which pizza is
known. The color red can stimulate the appetite, often being used in
restaurants for this purpose. It also increases craving for food.
 Green – is used because PIZZAMAZING serves a green sauce for pizza.
The color green is such a healthy color and it symbolizes the freshness of
pizza. This is a good color to promote healthy eating and lots of it.
 White – is used because we all know that the color of a dough is white
that’s why we used the color white.
 Yellow and orange-ish - it simply because the color of the cheese. Yellow
makes most people very happy. It’s a cheery color that is noticeable in most
surroundings. When people are happy, they are more likely to eat. Orange is
a color that makes people feel welcome and when someone is comfortable,
eating sounds like a great idea.
SHAPE
 Round – to evoke the recognizable shape of a pizza.
b. SWOC Analysis

INTERNAL
Strengths Weaknesses
Palatable Dishes PIZZAMAZING is young and relatively new
to the market
Has a good quality service Lack of employee
The location is visible and accessible Limited profit

EXTERNAL
Strengths Weaknesses
Potential customers are now much more Competitors with already established loyal
daring to try new dishes and

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establishments customers

Opportunity to showcase good quality Customers can change taste very easily
service to the customer

Effective marketing because of potential Finding Alternative means to maximize

customers familiarity of the location profit

OPPORTUNITIES
Nearby offices and along the highway
2 minute walk from the bus stop
Mall within the vicinity
Located within Paniqui business area
CHALLENGES
Changing market tastes and preferences.
Limited Income from target market
Growth of food industry in the market
Innovativeness of products

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 c. Economic Aspect

Restaurants play a vital role in making money for the community. It has been part of the
Filipino culture to dine out because a lot of people want to have their meal at a shorter
time and at a reasonable price outside their homes.

Restaurants will benefit the economy of the Philippines by contributing extra earning of
revenues by doing their duties and responsibilities to the government which is by paying
their taxes right. Food industry is one of the major contributors of revenues in our country
because a lot of restaurant related establishment (fast food restaurant, kiosk etc.) are
opening. Thus, it helps the government to supply budget to the projects of the officials
that will benefit our countrymen. The economy of the Philippines becomes higher as
more business enter. The more restaurants that stand, the more people indulge and the
more the country grows to an economically strong place.

It will help the municipality of Paniqui and the country to lessen the rate of people
unemployed, and it will provide a job opportunity to the people who have the adroitness
in the food industry. It might lessen the poverty rate in Tarlac and will provide their
families well by providing them a decent home, sending their children to school and a
stable life. Government may support the other projects of the official by gaining
additional revenue from the workers by paying their income taxes. The country which is
open to new businesses is a concerned country. It focuses on its people and its need for
change. It is open to making the lives of its citizens better and more progressive. This is
an aim in creating restaurants as well, to be of service to the citizens who will dine and
will be the reason why there are foods to start with.

VII. Financial Aspect

a. Financial Assumption
i. Accounting Assumptions
 The financial assumption of this project study will cover a period of
five years.
 The business will start its operation on January 2020 and the financial
statements will be prepared every calendar year ending December 31

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  A total of ₱ 13,600,000.00 will be invested by the owners.
 The proposed restaurant will operate for 10 hrs. a day for 7 days a
week.
 Sales will be based on the demand as discussed in Marketing Aspect.
 The sales are projected to increase by 7% every year and cash basis
will be used.
 All direct and indirect materials are paid in cash.
 Salaries and Utilities Expenses are projected to increase by 7% every
year. While supplies will increase by 5% annually.
 All operating expenses, except for depreciation are paid in cash.
ii. Accounting for Inventories
 Inventories are to be accounted in a perpetual inventory system.
Inventories are recorded in stock cards and will be updated on every
purchase and reviewed at the end of the year.
 The Inventory Valuation to be used is First-in First-out (FIFO)
Method.
iii. Accounting for Noncurrent Assets
a. Straight line method will be used for the computation of depreciation expense and
salvage value and useful life will be based on the following:

Fixed Assets Salvage Value Useful Life

Building 10 % of the cost 20 years
Machineries and Equipment 10 % of the cost 10 years
Furniture and Fixtures 10 % of the cost 10 years
Tools and Utensils 10 % of the cost 5 years

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b. Initial Investment

Item Cost
Fixed Assets ₱ 12,623,106.00
Working Capital
Cost of Goods Sold (3mos) 1,065,066.21
Less: Depreciation 150,348.21 914,718.00
Pre-Operating Expenses
Trainings and Seminars 20,000.00
Contingency Fund 42,176.00
Total Project Cost ₱ 13,600,000.00

FIXED ASSETS
Item Cost
Land ₱ 9,600,000.00
Building ₱ 2,251,556.00
Machineries and Equipment ₱ 407,961.00
Furniture and Fixtures ₱ 312,402.00
Tools and Utensils ₱ 51,187.00
Total Fixed Assets ₱12,623,106.00

c. Source of Financing
Since our establishment will be considered as a partnership, sources of funds
will be given by our partners. They will contribute cash to the partnership and
the partnership will not recognize any loan obligation (meaning the partner
will invest cash as equity financing to the partnership business).

Partners Contributions
Daryl Joe Oamerga ₱ 2,700,000.00
Neddie V. Tenerife ₱ 2,700,000.00
Jey-ka Tabangay ₱ 2,700,000.00
Ryan Arvin D. Muan ₱ 2,700,000.00
Benjamin Cuyugan ₱ 2,700,000.00
Total ₱13,500,000.00

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 d. Income Statement

PIZZAMAZING
PROJECTED INCOME STATEMENT
For the years ended

Schedule 2020 2021 2022 2023 2024

Sales 1 ₱ 10,204,800.00 ₱ 10,919,136.00 ₱ 11,683,475.52 ₱ 12,501,318.81 ₱ 13,376,411.12

Less: VAT 12% 1,093,371.43 1,169,907.43 1,251,800.95 1,339,427.01 1,433,186.91
Net Sales 9,111,428.57 9,749,228.57 10,431,674.57 11,161,891.79 11,943,224.22
Less: Cost of Sales 2 4,260,264.86 4,558,483.40 4,877,577.23 5,219,007.64 5,584,338.17
Gross Profit 4,851,163.72 5,190,745.18 5,554,097.34 5,942,884.15 6,358,886.04
Less: Expenses
Salaries Expense 3 2,070,915.78 2,174,461.57 2,283,184.65 2,397,343.88 2,517,211.07
Marketing Expense 4 36,250.00 36,250.00 36,250.00 36,250.00 36,250.00
Miscellaneous Expense 5 67,531.25 68,904.31 68,904.31 68,904.31 68,904.31
Repairs and Maintenance Expense 6 10,132.00 10,132.00 10,132.00 10,132.00 10,132.00
Repairs and Maintenance Expense- Building 6 7,092.40 7,092.40 7,092.40 7,092.40 7,092.40
Depreciation Expense 7 100,258.56 100,258.56 100,258.56 100,258.56 100,258.56
Depreciation Expense-Building 7 70,924.01 70,924.01 70,924.01 70,924.01 70,924.01
Utilities Expense 8 176,988.00 189,377.16 202,633.56 216,817.91 231,995.16
Insurance Expense 50,000.00 50,000.00 50,000.00 50,000.00 50,000.00
Total Expenses 2,590,092.01 2,707,400.02 2,829,379.50 2,957,723.08 3,092,767.53
Net Profit before Income Tax ₱ 2,261,071.71 ₱ 2,483,345.16 ₱ 2,724,717.84 ₱ 2,985,161.07 ₱ 3,266,118.51
Average Monthly Income ₱ 188,422.64 ₱ 206,945.43 ₱ 227,059.82 ₱ 248,763.42 ₱ 272,176.54

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 e. Notes
a. Machineries and Equipment

Item Quantity Unit Cost Total Cost

Production
Blender 2 ₱ 2,295.00 ₱ 4,590.00
Commercial Rice cooker 3 1,998.00 5,994.00
Countertop Electric Deck Pizza Oven 1 115,000.00 115,000.00
Deep Fryer 2 2,399.00 4,798.00
Freezer 2 17,799.00 35,598.00
Food Scale 1 900.00 900.00
Gas Stove 1 4,000.00 4,000.00
Gas Tank 5 1,500.00 7,500.00
LPG regulator with hose 3 300.00 900.00
Side by Side refrigerator 1 18,990.00 18,990.00
Administrative and Selling
Air condition unit 2 35,000.00 70,000.00
Cashier POS 1 14,000.00 14,000.00
CCTV camera's 5 15,800.00 79,000.00
Computer 1 32,000.00 32,000.00
Electric generator 1 6,625.00 6,625.00
Printer 1 9,500.00 9,500.00
Spoon And Fork Holder 1 8,500.00 8,500.00
Telephone 1 650.00 650.00
Total ₱ 407,961.00

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b. Furniture and Fixtures

Item Quantity Unit Cost Total Cost

Production
Stainless working table 1 ₱ 6,100.00 ₱ 6,100.00
Administrative and Selling
Child Seating 4 5,540.00 22,160.00
Filing Cabinet 1 5,600.00 5,600.00
Emergency light 4 3,996.00 15,984.00
Fire alarm system 7 1,500.00 10,500.00
Fire extinguisher 4 4,000.00 16,000.00
Fire Sprinkles 4 1,200.00 4,800.00
Office chair 4 1,640.00 6,560.00
Office Table 4 7,400.00 29,600.00
Rectangular Table 4 4,112.00 16,448.00
Round Table 10 15,240.00 152,400.00
Split Type Aircon 1 15,000.00 15,000.00
Square Tub Chair 25 450.00 11,250.00
Total ₱ 312,402.00

c. Tools and Utensils

Item Quantity Unit Cost Total Cost

Production
Food Thermometer 3 ₱ 188.00 ₱ 564.00
Bread Knife 4 55.00 220.00
Can Opener 2 88.00 176.00
Casserole 4 466.00 1,864.00
Chef Knife 4 40.00 160.00
Cleaver Knife 4 89.00 356.00
Frying Pan 12-14 inches 4 450.00 1,800.00
Frying Pan 8-12 inches 4 450.00 1,800.00

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 Grater 2 58.00 116.00
Knife Steel 2 38.00 76.00
Measuring Cup 5 88.00 440.00
Measuring Spoon 1 88.00 88.00
Mixing Bowl 5 189.00 945.00
Mixing Spoon 2 67.00 134.00
Oven Mitts 2 88.00 176.00
Paring Knife 4 28.00 112.00
Peeler 4 25.00 100.00
Pizza Pan 15 135.00 2,025.00
Pizza Slicer 5 70.00 350.00
Plastic Cutting Board 4 90.00 360.00
Sauce Pan 4 480.00 1,920.00
Soup ladle 2 56.00 112.00
Spatula 2 88.00 176.00
Stock Pot 4 380.00 1,520.00
Strainer 2 199.00 398.00
Timer 3 188.00 564.00
Tongs 4 25.00 100.00
Wok 3 580.00 1,740.00
Wooden Cutting Board 2 ₱ 160.00 320.00
Administrative and Selling
Spoon 80 ₱ 15.00 1,200.00
Bowl 80 35.00 2,800.00
Condiments Container 12 45.00 540.00
Dessert Spoon 80 13.00 1,040.00
Drinking Glass 80 25.00 2,000.00
Dust Pan 5 ₱145 725.00
Dusting Cloth 10 ₱35 350.00
Feather Duster 5 ₱78 390.00

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 Floor Mop 4 ₱650 2,600.00
Fork 80 15.00 1,200.00
Plate 80 40.00 3,200.00
Platter 80 50.00 4,000.00
Saucer 80 20.00 1,600.00
Serving Spoon 80 25.00 2,000.00
Serving Tray 15 150.00 2,250.00
Soft Broom 3 ₱160 480.00
Soup Spoon 80 17.00 1,360.00
Spray Bottle 5 ₱88 440.00
Squeegee 5 ₱88 440.00
Table Number Sign 12 50.00 600.00
Trash bin 3 ₱900 2,700.00
Wet Floor Sign 2 ₱280 560.00
Total ₱ 51,187.00
d. Land and Building
Item Cost
Land ₱ 9,600,000.00
Building
General Condition ₱ 35,000.00
Site Works 306,000.00
Concrete Works 905,462.00
Masonry Works 161,314.00
Thermal and Moisture Protection 85,904.00
Doors and Windows 398,425.00
Finishes 175,245.00
Plumbing Works 177,510.00
Electric Works 54,020.00
2,251,556.00
Total ₱ 11,851,556.00

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 f. Schedules
1. Sales Projection

Sales Projection
at 7% Annual Increase

# of Guest Average Average Daily

days Count/day Check Sales Monthly Sales 2021 2022 2023 2024
January 31 254 ₱ 120.00 ₱ 30,480.00 ₱ 944,880.00 ₱ 1,011,021.60 ₱ 1,081,793.11 ₱ 1,157,518.63 ₱ 1,238,544.93
February 28 254 120.00 30,480.00 853,440.00 913,180.80 977,103.46 1,045,500.70 1,118,685.75
March 31 254 120.00 30,480.00 944,880.00 1,011,021.60 1,081,793.11 1,157,518.63 1,238,544.93
April 29 181 120.00 21,720.00 629,880.00 673,971.60 721,149.61 771,630.08 825,644.19
May 30 181 120.00 21,720.00 651,600.00 697,212.00 746,016.84 798,238.02 854,114.68
June 29 231 120.00 27,720.00 803,880.00 860,151.60 920,362.21 984,787.57 1,053,722.70
July 31 231 120.00 27,720.00 859,320.00 919,472.40 983,835.47 1,052,703.95 1,126,393.23
August 31 231 120.00 27,720.00 859,320.00 919,472.40 983,835.47 1,052,703.95 1,126,393.23
September 30 254 120.00 30,480.00 914,400.00 978,408.00 1,046,896.56 1,120,179.32 1,198,591.87
October 30 254 120.00 30,480.00 914,400.00 978,408.00 1,046,896.56 1,120,179.32 1,198,591.87
November 30 254 120.00 30,480.00 914,400.00 978,408.00 1,046,896.56 1,120,179.32 1,198,591.87
December 30 254 120.00 30,480.00 914,400.00 978,408.00 1,046,896.56 1,120,179.32 1,198,591.87
TOTAL ₱ 10,204,800.00 ₱ 10,919,136.00 ₱ 11,683,475.52 ₱ 12,501,318.81 ₱ 13,376,411.12
Monthly Average ₱ 28,330.00 ₱ 850,400.00 ₱ 909,928.00 ₱ 973,622.96 ₱ 1,041,776.57 ₱ 1,114,700.93

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 2. Cost Of Sales

Cost of Sales Projection

at 7% Annual Increase

Schedule 2020 2021 2022 2023 2024

Raw Materials 2.1 ₱ 2,105,042.00 ₱ 2,252,394.94 ₱ 2,410,062.59 ₱ 2,578,766.97 ₱ 2,759,280.65
Direct Labor 2.2 1,578,679.44 1,689,187.00 1,807,430.09 1,933,950.20 2,069,326.71
Overhead 2.3 576,543.42 616,901.46 660,084.56 706,290.48 755,730.81
Total Cost of Goods
Sold ₱ 4,260,264.86 ₱ 4,558,483.40 ₱ 4,877,577.23 ₱ 5,219,007.64 ₱ 5,584,338.17

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 2.1. Raw Materials

Item Quantity Unit Cost Total Cost

All Purpose Flour 200 kg ₱ 36.25 Kg ₱ 7,250.00
Anchovy Paste 200 kg ₱ 134.76 Kg 26,952.00
Apple 200 kg ₱ 40.00 Kg 8,000.00
Bacon 200 kg ₱ 375.00 Kg 75,000.00
Baguette 500 pc ₱ 20.00 Pc 10,000.00
Banana 500 pc ₱ 8.00 Pc 4,000.00
Basil 200 kg ₱ 100.00 Kg 20,000.00
Bread Crumbs 200 kg ₱ 67.00 Kg 13,400.00
Breading Mix 500 cups ₱ 30.00 Cup 15,000.00
Butter 200 kg ₱ 165.00 Kg 33,000.00
Capers 200 kg ₱ 200.00 Kg 40,000.00
Carrot 200 kg ₱ 40.00 Kg 8,000.00
Cheese 200 kg ₱ 195.00 Kg 39,000.00
Cherries 200 kg ₱ 400.00 Kg 80,000.00
Chicken Breast 200 kg ₱ 397.00 Kg 79,400.00
Chicken Wings 200 kg ₱ 160.00 Kg 32,000.00
Chocolate 500 oz ₱ 10.00 Oz 5,000.00
Chocolate Syrup 100 L ₱ 166.86 Ltr 16,686.00
Cocoa Powder 500 tbsp ₱ 4.50 Tbsp. 2,250.00
Coconut 200 kg ₱ 25.00 250 grams 5,000.00
Condensed Milk 200 kg ₱ 45.00 Pack 9,000.00
Cream Cheese 200 kg ₱ 125.75 Kg 25,150.00
Crusty Bread 500 loaf ₱ 67.00 Loaf 33,500.00
Cucumber 200 kg ₱ 120.00 Kg 24,000.00
Eggs 500 pcs ₱ 4.50 Pc 2,250.00
Evaporated Milk 100 L ₱ 104.05 Kg 10,405.00
Extra-Virgin Olive Oil 100 L ₱ 375.50 Liter 37,550.00
Four Seasons Powder 200 kg ₱ 304.50 Pack 60,900.00
Garlic 200 kg ₱ 120.00 Kg 24,000.00
Gelatin 500 cup ₱ 10.00 Cup 5,000.00
Green Chili 200 kg ₱ 350.00 Kg 70,000.00
Green Onions 200 kg ₱ 100.00 Kg 20,000.00
Ground Beef 200 kg ₱ 279.50 Kg 55,900.00
Ham 200 kg ₱ 150.00 Kg 30,000.00
Heavy Cream 100 L ₱ 131.57 Ltr 13,157.00
Honey 100 L ₱ 241.50 Ltr 24,150.00
Hot Sauce 100 L ₱ 242.86 Ltr 24,286.00
Ice 200 kg ₱ 100.00 Pack 20,000.00

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Ice Cream 500 scoops ₱ 10.00 Scoop 5,000.00
Iced Tea Powder 200 kg ₱ 174.50 Pack 34,900.00
Instant Yeast 100 kg ₱ 40.00 125 g 4,000.00
Kimchi 200 kg ₱ 135.00 Kg 27,000.00
Lemon 200 kg ₱ 95.00 Kg 19,000.00
Marinara Sauce 200 kg ₱ 76.00 Kg 15,200.00
Mayonnaise 200 kg ₱ 60.00 Kg 12,000.00
Medium Elbow Macaroni 200 kg ₱ 69.46 Kg 13,892.00
Milk 500 cup ₱ 25.00 Cup 12,500.00
Mozzarella Cheese 200 kg ₱ 120.00 Kg 24,000.00
Mushroom 200 kg ₱ 195.00 Kg 39,000.00
Oil 100 L ₱ 45.00 Ltr 4,500.00
Olive Oil 100 L ₱ 250.00 Ltr 25,000.00
Olives 200 kg ₱ 120.00 Kg 24,000.00
Onion 200 kg ₱ 100.00 Kg 20,000.00
Oregano 200 kg ₱ 350.00 Kg 70,000.00
Parmesan Cheese 200 kg ₱ 396.48 Kg 79,296.00
Parsely 200 kg ₱ 200.00 Kg 40,000.00
Pasta 200 kg ₱ 63.00 Kg 12,600.00
Peanuts 100 L ₱ 550.00 Ltr 55,000.00
Pepperoni 200 kg ₱ 30.00 Kg 6,000.00
Pesto 500 serving ₱ 28.90 Serving 14,450.00
Pickle Relish 200 kg ₱ 238.88 Kg 47,776.00
Pine Nuts 200 kg ₱ 100.00 Kg 20,000.00
Pineapple Chunks 200 kg ₱ 45.00 Kg 9,000.00
Pineapple Juice Powder 200 kg ₱ 304.50 Pack 60,900.00
Pineapples 200 kg ₱ 45.00 Kg 9,000.00
Pork Belly 200 kg ₱ 150.00 Kg 30,000.00
Potatoes 200 kg ₱ 76.00 Kg 15,200.00
Raisins 200 kg ₱ 150.00 Kg 30,000.00
Ranch Dressing 100 L ₱ 231.85 Ltr 23,185.00
Romaine Lettuce 200 kg ₱ 150.00 Kg 30,000.00
Shaved Ice 200 kg ₱ 2.00 per yield 400.00
Spaghetti 200 kg ₱ 63.00 Kg 12,600.00
Spinach 200 kg ₱ 46.50 Kg 9,300.00
Strawberry 200 kg ₱ 75.00 Kg 15,000.00
Sugar 200 kg ₱ 50.00 Kg 10,000.00
Sweet Corn 200 kg ₱ 40.00 Kg 8,000.00
Taco Seasoning Mix 200 kg ₱ 250.00 Kg 50,000.00
Tapioca Pearls 500 cups ₱ 10.00 Cup 5,000.00
Tomato 200 kg ₱ 72.00 Kg 14,400.00

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Tomato Sauce 200 kg ₱ 78.00 Kg 15,600.00
Tortilla Chips 200 kg ₱ 150.00 Kg 30,000.00
Ube Halaya 500 cup ₱ 20.00 Cup 10,000.00
Vanilla Extract 100 L ₱ 550.00 Ltr 55,000.00
Water 500 L ₱ 30.00 L 15,000.00
Whipping Cream 100 L ₱ 131.57 Ltr 13,157.00
Total 2,105,042.00

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 2.2. Direct Labor

Direct Labor
ER EE Total 13th month
Employee Monthly Pay Total Net Pay Annual Pay
SSS Philhealth SSS Philhealth Deduction pay
Head Chef ₱ 16,500.00 ₱ 1,216.05 ₱ 226.88 ₱ 598.95 ₱ 226.88 ₱ 825.83 ₱ 15,674.18 ₱ 16,500.00 ₱ 194,680.20
Sous-Chef 16,500.00 1,216.05 226.88 598.95 226.88 825.83 15,674.18 16,500.00 194,680.20
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Line Cook 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Total ₱ 133,800.00 ₱ 9,861.06 ₱ 1,839.75 ₱ 4,856.94 ₱ 1,839.75 ₱ 6,696.69 ₱ 127,103.31 ₱ 133,800.00 ₱ 1,578,679.44

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 2.3. Overhead

Overhead Schedule 2020 2021 2022 2023 2024

Indirect Materials 2.3.1 ₱ 105,600.00 ₱ 112,992.00 ₱ 120,901.44 ₱ 129,364.54 ₱ 138,420.06
Salaries 2.3.2 272,552.28 291,630.94 312,045.11 333,888.26 357,260.44
Repairs and Maintenance 6 1,997.88 1,997.88 1,997.88 1,997.88 1,997.88
Repairs and Maintenance-Building 6 3,039.60 3,039.60 3,039.60 3,039.60 3,039.60
Depreciation 7 39,957.65 39,957.65 39,957.65 39,957.65 39,957.65
Depreciation-Building 7 30,396.01 30,396.01 30,396.01 30,396.01 30,396.01
Utilities 8 123,000.00 129,150.00 135,607.50 142,387.88 149,507.27
Total ₱ 576,543.42 ₱ 609,164.08 ₱ 643,945.18 ₱ 681,031.81 ₱ 720,578.90

2.3.1. Indirect Materials

Item Quantity Unit Cost Total

Small 1200 16.00 ₱ 19,200.00
Pizza Box Medium 1200 20.00 24,000.00
Large 1200 25.00 30,000.00
Paper Bag 2400 4.00 9,600.00
Diner Box 1200 8.00 9,600.00
Paper Cup 1200 3.00 3,600.00
Spoon 2400 2.00 4,800.00
Fork 2400 2.00 4,800.00
Total ₱ 105,600.00

Page | 150
 2.3.2. Indirect Labor

Indirect Labor (FOH)

ER EE Total 13th month
Employee Monthly Pay Total Net Pay Annual Pay
SSS Philhealth SSS Philhealth Deduction pay
Steward ₱ 11,550.00 ₱ 851.24 ₱ 158.81 ₱ 419.27 ₱ 158.81 ₱ 578.08 ₱ 10,971.92 ₱ 11,550.00 ₱ 136,276.14
Steward ₱ 11,550.00 ₱ 851.24 ₱ 158.81 ₱ 419.27 ₱ 158.81 ₱ 578.08 ₱ 10,971.92 ₱ 11,550.00 ₱ 136,276.14
Total ₱ 23,100.00 ₱ 1,702.47 ₱ 317.63 ₱ 838.53 ₱ 317.63 ₱ 1,156.16 ₱ 21,943.85 ₱ 23,100.00 ₱ 272,552.28

Page | 151
 Operating Expense
3. Salaries Expense

Administrative and Selling

ER EE Total 13th month
Employee Monthly Pay Total Net Pay Annual Pay
SSS Philhealth SSS Philhealth Deduction pay

General Manager ₱ 18,000.00 ₱ 1,326.60 ₱ 247.50 ₱ 653.40 ₱ 247.50 ₱ 900.90 ₱ 17,099.10 ₱ 18,000.00 ₱ 223,189.20
Shift Managers 14,549.00 1,072.26 200.05 528.13 200.05 728.18 13,820.82 14,549.00 180,398.87
Shift Managers 14,550.00 1,072.34 200.06 528.17 200.06 728.23 13,821.77 14,550.00 180,411.27
Security Guard 12,000.00 884.40 165.00 435.60 165.00 600.60 11,399.40 12,000.00 148,792.80
Security Guard 12,000.00 884.40 165.00 435.60 165.00 600.60 11,399.40 12,000.00 148,792.80
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,601.00 928.69 173.26 457.42 173.26 630.68 11,970.32 12,601.00 148,676.68
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Waiter / Cashier 12,600.00 928.62 173.25 457.38 173.25 630.63 11,969.37 12,600.00 148,664.88
Total ₱ 171,900.00 ₱ 12,669.03 ₱ 2,363.63 ₱ 6,239.97 ₱ 2,363.63 ₱ 8,603.60 ₱ 163,296.41 ₱ 171,900.00 ₱ 2,070,915.78

Page | 152
4. Marketing Expense

2020 2021 2022 2023 2024

Monthly Promotion
January ₱ 5,000.00 ₱ 5,000.00 ₱ 5,000.00 ₱ 5,000.00 ₱ 5,000.00
February ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00
March ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00
April ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00
May ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00
June ₱ 1,000.00 ₱ 1,000.00 ₱ 1,000.00 ₱ 1,000.00 ₱ 1,000.00
July - September ₱ 3,750.00 ₱ 3,750.00 ₱ 3,750.00 ₱ 3,750.00 ₱ 3,750.00
October ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00
November ₱ 2,500.00 ₱ 2,500.00 ₱ 2,500.00 ₱ 2,500.00 ₱ 2,500.00
December ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00 ₱ 1,500.00
Advertisement Expenses
Facebook Ads 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Posters 5,000.00 5,000.00 5,000.00 5,000.00 5,000.00
Flyers 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Free Taste 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
Total ₱ 36,250.00 ₱ 36,250.00 ₱ 36,250.00 ₱ 36,250.00 ₱ 36,250.00

5. Miscellaneous Expense

Item Schedule 2020 2021 2022 2023 2024

Taxes and Licenses 5.1 ₱ 18,570.00 ₱ 18,570.00 ₱ 18,570.00 ₱ 18,570.00 ₱ 18,570.00
Uniforms 5.2 21,500.00 21,500.00 21,500.00 21,500.00 21,500.00
Supplies 5.3 27,461.25 28,834.31 28,834.31 28,834.31 28,834.31
Total ₱ 67,531.25 ₱ 68,904.31 ₱ 68,904.31 ₱ 68,904.31 ₱ 68,904.31

Page | 153
 5.1. Taxes and Licenses

Item Cost
SEC Registration ₱ 3,055.00
Community Tax Certificate ₱ 500.00
Barangay Business Clearance ₱ 1,000.00
Mayor's Permit ₱ 6,000.00
BIR Certificate of Registration ₱ 615.00
BIR Books and Receipts ₱ 4,400.00
Fire Safety Inspection Certificates ₱ 1,000.00
BFAD Registration ₱ 2,000.00
Total ₱ 18,570.00

5.2. Uniforms

Item Quantity Unit Cost Total Cost

Shift Managers 4 800.00 3,200.00
Head Chef 2 650.00 1,300.00
Sous-Chef 2 500.00 1,000.00
Line Cook 12 500.00 6,000.00
Steward 4 500.00 2,000.00
Waiter / Cashier 16 500.00 8,000.00
Uniform Allowance
General Manager 3,000.00
Bookkeeper 3,000.00
Total ₱21,500.00

5.3. Supplies

Item Quantity Unit Cost Total Cost

Toothpick 20 packs ₱ 22.00 ₱ 440.00
Ball pen 1 box 250.00 250.00
Bond Paper 4 reams 270.00 1,080.00
Dinner Box 100 pcs 8.00 800.00
Sponge and Dishwashing Liquid 10 pcs 180.00 1,800.00
Drinking Straw 20 packs 25.00 500.00
First Aid Kit 1 set 500.00 500.00
Garbage Bag 1095 pcs 5.00 5,475.00

Page | 154
Hand Sanitizer 24 bottles 180.00 4,320.00
Paper Box 100 pcs 16.00 1,600.00
Paper Bag 100 pcs 15.00 1,500.00
Paper Cup 100 pcs 8.00 800.00
Record Book 3 pcs 56.75 170.25
Scissors 2 pcs 30.00 60.00
Sponge 10 pcs 35.00 350.00
Spoon and Fork 20 pcs 1.00 20.00
Stapler 1 pc 80.00 80.00
Tape 4 pcs 30.00 120.00
Tissue Napkin 20 packs 15.00 300.00
Toilet Bowl Cleaner 10 bottles 300.00 3,000.00
Window Cleaner 24 bottles 179.00 4,296.00
Total 27,461.25

Page | 155
6. Repairs and Maintenance Expense

Production 2019 2020 2021 2022 2023

Depreciation ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65
5% 5% 5% 5% 5%
Total ₱ 1,997.88 ₱ 1,997.88 ₱ 1,997.88 ₱ 1,997.88 ₱ 1,997.88

Administrative and Selling 2019 2020 2021 2022 2023

Depreciation ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56
5% 5% 5% 5% 5%
Total ₱ 5,012.93 ₱ 5,012.93 ₱ 5,012.93 ₱ 5,012.93 ₱ 5,012.93

Building 2019 2020 2021 2022 2023

Depreciation ₱ 101,320.02 ₱ 101,320.02 ₱ 101,320.02 ₱ 101,320.02 ₱ 101,320.02
10% 10% 10% 10% 10%
Total ₱ 10,132.00 ₱ 10,132.00 ₱ 10,132.00 ₱ 10,132.00 ₱ 10,132.00
Production 30% 3,039.60 3,039.60 3,039.60 3,039.60 3,039.60
Administrative and Selling
70% 7,092.40 7,092.40 7,092.40 7,092.40 7,092.40

Page | 156
7. Depreciation Expense

Production
Est.
Depreciable Assets Qty. Cost Salvage Value 2021 2022 2023 2024 2025
Life
Blender 2 2,295.00 229.50 5 826.20 826.20 826.20 826.20 826.20
Commercial Rice cooker 3 1,998.00 199.80 5 1,078.92 1,078.92 1,078.92 1,078.92 1,078.92
Countertop Electric Deck Pizza Oven 1 115,000.00 11,500.00 5 20,700.00 20,700.00 20,700.00 20,700.00 20,700.00
Deep Fryer 2 2,399.00 239.90 5 863.64 863.64 863.64 863.64 863.64
Freezer 2 17,799.00 1,779.90 5 6,407.64 6,407.64 6,407.64 6,407.64 6,407.64
Food Scale 1 900.00 90.00 5 162.00 162.00 162.00 162.00 162.00
Gas Stove 1 4,000.00 400.00 5 720.00 720.00 720.00 720.00 720.00
Gas Tank 5 1,500.00 150.00 5 1,350.00 1,350.00 1,350.00 1,350.00 1,350.00
LPG regulator with hose 3 300.00 30.00 5 162.00 162.00 162.00 162.00 162.00
Side by Side refrigerator 1 18,990.00 1,899.00 5 3,418.20 3,418.20 3,418.20 3,418.20 3,418.20
Stainless working table 1 6,100.00 610.00 5 1,098.00 1,098.00 1,098.00 1,098.00 1,098.00
Food Thermometer 3 188.00 18.80 5 101.52 101.52 101.52 101.52 101.52
Bread Knife 4 55.00 5.50 5 39.60 39.60 39.60 39.60 39.60
Can Opener 2 88.00 8.80 5 31.68 31.68 31.68 31.68 31.68
Casserole 4 466.00 46.60 5 335.52 335.52 335.52 335.52 335.52
Chef Knife 4 40.00 4.00 5 28.80 28.80 28.80 28.80 28.80
Cleaver Knife 4 89.00 8.90 5 64.08 64.08 64.08 64.08 64.08
Frying Pan 12-14 inches 4 450.00 45.00 5 324.00 324.00 324.00 324.00 324.00
Frying Pan 8-12 inches 4 450.00 45.00 5 324.00 324.00 324.00 324.00 324.00
Grater 2 58.00 5.80 5 20.88 20.88 20.88 20.88 20.88
Knife Steel 2 38.00 3.80 5 13.68 13.68 13.68 13.68 13.68
Measuring Cup 5 88.00 8.80 5 79.20 79.20 79.20 79.20 79.20
Measuring Spoon 1 88.00 8.80 5 15.84 15.84 15.84 15.84 15.84
Mixing Bowl 5 189.00 18.90 5 170.10 170.10 170.10 170.10 170.10
Mixing Spoon 2 67.00 6.70 5 24.12 24.12 24.12 24.12 24.12
Oven Mitts 2 88.00 8.80 5 31.68 31.68 31.68 31.68 31.68

Page | 157
Paring Knife 4 28.00 2.80 5 20.16 20.16 20.16 20.16 20.16
Peeler 4 25.00 2.50 5 18.00 18.00 18.00 18.00 18.00
Pizza Pan 15 135.00 13.50 5 364.50 364.50 364.50 364.50 364.50
Pizza Slicer 5 70.00 7.00 5 63.00 63.00 63.00 63.00 63.00
Plastic Cutting Board 4 90.00 9.00 5 64.80 64.80 64.80 64.80 64.80
Sauce Pan 4 480.00 48.00 5 345.60 345.60 345.60 345.60 345.60
Soup ladle 2 56.00 5.60 5 20.16 20.16 20.16 20.16 20.16
Spatula 2 88.00 8.80 5 31.68 31.68 31.68 31.68 31.68
Stock Pot 4 380.00 38.00 5 273.60 273.60 273.60 273.60 273.60
Strainer 2 199.00 19.90 5 71.64 71.64 71.64 71.64 71.64
Timer 3 188.00 18.80 6 84.60 84.60 84.60 84.60 84.60
Tongs 4 25.00 2.50 7 12.86 12.86 12.86 12.86 12.86
Wok 3 580.00 58.00 8 195.75 195.75 195.75 195.75 195.75
Wooden Cutting Board 2 160.00 16.00 5 57.60 57.60 57.60 57.60 57.60
Total ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65 ₱ 39,957.65

Administrative and Selling

Depreciable Assets Qty. Cost Salvage Value Est. Life 2020 2022 2023 2024 2025

Air condition unit 2 35,000.00 3,500.00 5 12,600.00 12,600.00 12,600.00 12,600.00 12,600.00
Cashier POS 1 14,000.00 1,400.00 5 2,520.00 2,520.00 2,520.00 2,520.00 2,520.00
CCTV camera's 5 15,800.00 1,580.00 5 14,220.00 14,220.00 14,220.00 14,220.00 14,220.00
Computer 1 32,000.00 3,200.00 5 5,760.00 5,760.00 5,760.00 5,760.00 5,760.00
Electric generator 1 6,625.00 662.50 5 1,192.50 1,192.50 1,192.50 1,192.50 1,192.50
Printer 1 9,500.00 950.00 5 1,710.00 1,710.00 1,710.00 1,710.00 1,710.00
Spoon And Fork Holder 1 8,500.00 850.00 5 1,530.00 1,530.00 1,530.00 1,530.00 1,530.00
Telephone 1 650.00 65.00 5 117.00 117.00 117.00 117.00 117.00
Child Seating 4 5,540.00 554.00 5 3,988.80 3,988.80 3,988.80 3,988.80 3,988.80
Filing Cabinet 1 5,600.00 560.00 5 1,008.00 1,008.00 1,008.00 1,008.00 1,008.00
Emergency light 4 3,996.00 399.60 5 2,877.12 2,877.12 2,877.12 2,877.12 2,877.12

Page | 158
Fire alarm system 7 1,500.00 150.00 5 1,890.00 1,890.00 1,890.00 1,890.00 1,890.00
Fire extinguisher 4 4,000.00 400.00 5 2,880.00 2,880.00 2,880.00 2,880.00 2,880.00
Fire Sprinkles 4 1,200.00 120.00 5 864.00 864.00 864.00 864.00 864.00
Office chair 4 1,640.00 164.00 5 1,180.80 1,180.80 1,180.80 1,180.80 1,180.80
Office Table 4 7,400.00 740.00 5 5,328.00 5,328.00 5,328.00 5,328.00 5,328.00
Rectangular Table 4 4,112.00 411.20 5 2,960.64 2,960.64 2,960.64 2,960.64 2,960.64
Round Table 10 15,240.00 1,524.00 5 27,432.00 27,432.00 27,432.00 27,432.00 27,432.00
Split Type Aircon 1 15,000.00 1,500.00 5 2,700.00 2,700.00 2,700.00 2,700.00 2,700.00
Square Tub Chair 25 450.00 45.00 5 2,025.00 2,025.00 2,025.00 2,025.00 2,025.00
Spoon 80 15.00 1.50 5 216.00 216.00 216.00 216.00 216.00
Bowl 80 35.00 3.50 5 504.00 504.00 504.00 504.00 504.00
Condiments Container 12 45.00 4.50 5 97.20 97.20 97.20 97.20 97.20
Dessert Spoon 80 13.00 1.30 5 187.20 187.20 187.20 187.20 187.20
Drinking Glass 80 25.00 2.50 5 360.00 360.00 360.00 360.00 360.00
Dust Pan 5 145.00 14.50 5 130.50 130.50 130.50 130.50 130.50
Dusting Cloth 10 35.00 3.50 5 63.00 63.00 63.00 63.00 63.00
Feather Duster 5 78.00 7.80 5 70.20 70.20 70.20 70.20 70.20
Floor Mop 4 650.00 65.00 5 468.00 468.00 468.00 468.00 468.00
Fork 80 15.00 1.50 5 216.00 216.00 216.00 216.00 216.00
Plate 80 40.00 4.00 5 576.00 576.00 576.00 576.00 576.00
Platter 80 50.00 5.00 5 720.00 720.00 720.00 720.00 720.00
Saucer 80 20.00 2.00 5 288.00 288.00 288.00 288.00 288.00
Serving Spoon 80 25.00 2.50 5 360.00 360.00 360.00 360.00 360.00
Serving Tray 15 150.00 15.00 5 405.00 405.00 405.00 405.00 405.00
Soft Broom 3 160.00 16.00 5 86.40 86.40 86.40 86.40 86.40
Soup Spoon 80 17.00 1.70 5 244.80 244.80 244.80 244.80 244.80
Spray Bottle 5 88.00 8.80 5 79.20 79.20 79.20 79.20 79.20
Squeegee 5 88.00 8.80 5 79.20 79.20 79.20 79.20 79.20
Wet Floor Sign 2 900.00 90.00 5 324.00 324.00 324.00 324.00 324.00
Total ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56 ₱ 100,258.56

Page | 159
Depreciable Assets Qty. Cost Salvage Value Est. Life 2020 2021 2022 2023 2024
Building 1 2,251,556.00 225,155.60 20 101,320.02 101,320.02 101,320.02 101,320.02 101,320.02
Production 30% 30,396.01 30,396.01 30,396.01 30,396.01 30,396.01
Administrative and Selling 70% 70,924.01 70,924.01 70,924.01 70,924.01 70,924.01

Page | 160
 8. Utilities Expense

Item Monthly Average Productions Admin. & Selling

Gas ₱ 5,000.00 ₱ 60,000.00
Water 2,500.00 9,000.00 21,000.00
Electricity 15,000.00 54,000.00 126,000.00
Internet Connection 1,999.00 23,988.00
Telephone 500.00 6,000.00
₱123,000.00 ₱ 176,988.00
Total ₱ 299,988.00

g. Payback Period

Total Initial Investment ₱13,600,000.00

Annual Cash Inflow (Income)
Year 1 ₱ 2,261,071.71
Year 2 ₱ 2,483,345.16
Year 3 ₱ 2,724,717.84
Year 4 ₱ 2,985,161.07
Year 5 ₱ 3,266,118.51
Payback Period: 4 years and 11.5 months

h. Return On Investment

Year 1 Year 2 Year 3 Year 4 Year 5

Net Income ₱ 2,261,071.71 ₱ 2,483,345.16 ₱ 2,724,717.84 ₱ 2,985,161.07 ₱ 3,266,118.51
Total Initial Investment ₱13,600,000.00 ₱13,600,000.00 ₱13,600,000.00 ₱ 13,600,000.00 ₱13,600,000.00
ROI 17% 18% 20% 22% 24%

Page | 161
APPENDICES

1. Survey Questionnaire

Dear respondents:
We the students of the College and business and Accountancy major in Hotel and
Restaurant Management from Tarlac State University, are conducting feasibility study.
In this regard we would like ask for your help, by answering our questions. Rest assured
that all your responses will be kept confidential and purely for academic purposes only.
Thank you very much for your cooperation.

Name (optional):____________________
Age:____________
Gender:______________
Occupation:____________
Monthly Income/Allowance:______________

Please put a check mark that represents your answers in the box provided before the
choices.
How often do you eat at a restaurant? How much money do you spend when you
□ Once a week go out to eat?
□ Twice a week □ P50-120
□ Thrice a week □ P120-220
□ Everyday □ P220-320
□ Above 320
Have you ever tried to eat in a Pizza Who do you mainly go with to dine in a
restaurant? pizza restaurant?
□ Yes □ Family
□ Often □ Workmate
□ Rarely □ Barkada
□ Not Already

Page | 162
Do you eat pizza? What is your favorite base for pizza?
□ Yes □ Stuffed crust
□ No □ Thin crust
□ Flatbread crust
Would you like to try something new on Do you like order sides with your pizza?
your pizza? □ Yes
□ Yes □ No
□ No
What are the sides you usually order? Do you usually order dessert?
□ Fries □ Yes
□ Chicken Wings □ No
□ Mojos
□ Others please
specify:______________
What dessert do you usually order? What drinks do you usually order?
□ Banana Split □ Soda
□ Crème Caramel □ Iced tea
□ Ice Cream □ Pineapple Juice
□ Cookie Dough □ Water
Your preference for the restaurant is due Where do you look Information when
to? considering eating at a restaurant?
□ Convenience □ Internet
□ Pricing □ Television
□ Taste □ Flyers
□ Other please specify__________ □ Friends/Family
□ Others please
specify:____________

Page | 163
 2. Survey Results Analysis

Paniqui Tarlac is a first class in the municipality in the province of Tarlac, Philippines.
According to the 2015 census, it has a population of 92,606 people. The proponents
prepared 100 sheets of survey form that will serve as a guide data for the ideas, choices
and preferences of our potential target market.

It is important to analyze to survey that the proponents conducted in order for them to
know even just a little information from the target market.

Related information gathered within the vicinity of the proposed location of

PIZZAMAZING most of the respondents are working people which have the highest
percentage, residents of Barangays in Paniqui and students. This is important so that the
proponent will know the buying capacity and behavior of the customers.

Age: 15-30years old

How often do you eat at a restaurant?

0%

8%

Once a week
Twice a week
35%
Thrice a week
57%
Everyday

The survey showed that 57% of the respondents come and eat at restaurants once a week.
While 35% comes twice a week, and 8% thrice a week.

Page | 164
 Have you ever tried to eat in a Pizza
restaurant?
1%

8%

11%
Yes
Often
Rarely
Never

80%

Mostly all of the respondents had tried to eat in a pizza restaurant having an 80%. While
11% often visits pizza restaurant and 1%-8% never or rarely visits a restaurant.

Do you eat pizza?

0%

Yes
No

100%

100% of the respondents answered that they eat pizza.

Page | 165
 Woukd you like to try something new to
your pizza

5%

Yes
No

95%

The survey showed that 95% of the respondents want to try new twist and flavors of
pizza while 5% wants to stay on eating the classic styles pizza.

Do you usually order dessert?

42%
Yes
No
58%

58% of the respondents orders additional desserts together with their meal while 42% do
not add desserts on their orders.

Page | 166
 What are the side desserts you usually
order?
4%
6%
9%

Banana Split
Crème Caramel
Ice Cream
Cookie Dough

81%

Most of the respondents answered ice cream as their usual go-to orders having a
percentage of 81%

What are the side desserts you usually

order?
3%

10%

Soda
Iced Tea
23%
Pineapple Juice
Water
64%

It clearly shows that soda is still the choice of the market with 64%

Page | 167
 Your preference for the restaurant is due
to?
0%

11%

31%
Convenience
Pricing
Taste
Others

58%

The preference of the restaurant customers, having had a percentage of 58%, is pricing.

How much money do you spend when you

go out to eat?

5%
8%

P50-120
48% P120-220
P220-320
Above 320
39%

48% of the customers say that they prefer spending on food below 120 pesos.

Page | 168
 Who do you mainly go with to dine in a
pizza restaurant?

33%
Family
47%
Workmate
Barkada

20%

47% of the total reposdents chose to go with their family.

What is your favorite base for pizza?

7%

30% Stuffed Crust

Thin Crust
Flatbread Crust
63%

63% of the total respondents say that they prefer stuffed crust pizza over the others.

Page | 169
What are the side desserts you usually
order?

Internet
41% Television
Flyers
52%
Friends/Family
Others

4%
3%

Page | 170
 3. Recipes

GARLIC BREAD – serves 4

Ingredients Quantity Needed Price per Unit Total Cost
Garlic 28 g 120.00 kg ₱ 3.36
butter 28.4 g 165.00 kg ₱ 4.69
extra-virgin olive oil 30 ml 375.50 liter ₱ 11.27
crusty bread 1 loaf 67.00 loaf ₱ 67.00
parmesan cheese 42.45 g 396.48 kg ₱ 16.83
parsley 2 g 200.00 kg ₱ 0.40
Total Cost ₱ 103.54
Yield 4 COST PER YIELD ₱ 25.89
Buffer (10%) ₱ 2.59
FOOD COST ₱ 28.47
Labor Cost (25%) ₱ 7.12
Overhead Cost (20%) ₱ 5.69
PRODUCT COST ₱ 41.29
Mark-up (30%) ₱ 12.39
TOTAL PRICE ₱ 53.67
VAT (12%) ₱ 6.44
Selling Price ₱ 60

Page | 171
 MOJOS – serves 4
Ingredients Quantity Needed Price per Unit Total Cost
potatoes 600 g 76.00 kg ₱ 45.60
milk 1 cup 25.00 cup ₱ 25.00
extra-virgin olive oil 30 ml 375.50 liter ₱ 11.27
breading mix 1 1/2 cups 30.00 cup ₱ 45.00
Total Cost ₱ 126.87
Yield 4 COST PER YIELD ₱ 31.72
Buffer (10%) ₱ 3.17
FOOD COST ₱ 34.89
Labor Cost (25%) ₱ 8.72
Overhead Cost (20%) ₱ 6.98
PRODUCT COST ₱ 50.59
Mark-up (30%) ₱ 15.18
TOTAL PRICE ₱ 65.76
VAT (12%) ₱ 7.89
Selling Price ₱ 75

Page | 172
 CHICKEN WINGS – serves 4
Ingredients Quantity Needed Price per Unit Total Cost
chicken wings 500 g 160.00 kg ₱ 80.00
hot sauce 200 ml 242.86 ltr ₱ 48.57
honey 30 ml 241.50 ltr ₱ 7.25
butter 56.8 g 165.00 kg ₱ 9.37
ranch dressing 50 ml 231.85 ltr ₱ 11.59
carrot sticks 35 g 40.00 kg ₱ 1.40
parsley 20 g 200.00 kg ₱ 4.00
Total Cost ₱ 162.18
Yield 4 COST PER YIELD ₱ 40.55
Buffer (10%) ₱ 4.05
FOOD COST ₱ 44.60
Labor Cost (25%) ₱ 11.15
Overhead Cost (20%) ₱ 8.92
PRODUCT COST ₱ 64.67
Mark-up (30%) ₱ 19.40
TOTAL PRICE ₱ 84.07
VAT (12%) ₱ 10.09
Selling Price ₱ 95

Page | 173
 NACHOS – serves 8
Ingredients Quantity Needed Price per Unit Total Cost
tortilla chips 320 g 150.00 kg ₱ 48.00
ground beef 453 g 279.50 kg ₱ 126.61
taco seasoning mix 50 g 250.00 kg ₱ 12.50
green chili 128 g 350.00 kg ₱ 44.80
tomato 124 g 72.00 kg ₱ 8.93
parmesan cheese 227 g 396.48 kg ₱ 90.00
green onions 50 g 100.00 kg ₱ 5.00
Total Cost ₱ 335.84
Yield 8 COST PER YIELD ₱ 41.98
Buffer (10%) ₱ 4.20
FOOD COST ₱ 46.18
Labor Cost (25%) ₱ 11.54
Overhead Cost (20%) ₱ 9.24
PRODUCT COST ₱ 66.96
Mark-up (30%) ₱ 20.09
TOTAL PRICE ₱ 87.05
VAT (12%) ₱ 10.45
Selling Price ₱ 100

Page | 174
 CHEESE FRIES – serves 3
Ingredients Quantity Needed Price per Unit Total Cost
potatoes 600 g 76.00 kg ₱ 45.60
bacon 35 g 375.00 kg ₱ 13.13
parmesan cheese 114 g 396.48 kg ₱ 45.20
ranch dressing 75 ml 231.85 ltr ₱ 17.39
parsley 2 g 200.00 kg ₱ 0.40
Total Cost ₱ 121.71
Yield 3 COST PER YIELD ₱ 40.57
Buffer (10%) ₱ 4.06
FOOD COST ₱ 44.63
Labor Cost (25%) ₱ 11.16
Overhead Cost (20%) ₱ 8.93
PRODUCT COST ₱ 64.71
Mark-up (30%) ₱ 19.41
TOTAL PRICE ₱ 84.12
VAT (12%) ₱ 10.09
Selling Price ₱ 95

Page | 175
 CAESAR SALAD – serves 6
Ingredients Quantity Needed Price per Unit Total Cost
extra virgin olive oil 118 ml 399.5 ltr ₱ 47.14
garlic 28 g 120 kg ₱ 3.36
baguette 1 pc 20 pc ₱ 20.00
lemon 32 g 95 kg ₱ 3.04
parmesan cheese 113 g 396.48 kg ₱ 44.80
anchovy paste 32 g 134.76 kg ₱ 4.31
eggs 2 pcs 4.5 pc ₱ 9.00
romaine lettuce 900 g 150 kg ₱ 135.00
Total Cost ₱ 266.66
Yield 6 COST PER YIELD ₱ 44.44
Buffer (10%) ₱ 4.44
FOOD COST ₱ 48.89
Labor Cost (25%) ₱ 12.22
Overhead Cost (20%) ₱ 9.78
PRODUCT COST ₱ 70.89
Mark-up (30%) ₱ 21.27
TOTAL PRICE ₱ 92.15
VAT (12%) ₱ 11.06
Selling Price ₱ 100

Page | 176
 CHICKEN CAESAR SALAD – serves 6
Ingredients Quantity Needed Price per Unit Total Cost
extra virgin olive oil 118 ml 399.5 ltr ₱ 47.14
garlic 28 g 120 kg ₱ 3.36
chicken breast 100 g 397 kg ₱ 39.70
lemon 32 g 95 kg ₱ 3.04
parmesan cheese 113 g 396.48 kg ₱ 44.80
anchovy paste 32 g 134.76 kg ₱ 4.31
eggs 2 pcs 4.5 pc ₱ 9.00
romaine lettuce 900 g 150 kg ₱ 135.00
Total Cost ₱ 286.36
Yield 6 COST PER YIELD ₱ 47.73
Buffer (10%) ₱ 4.77
FOOD COST ₱ 52.50
Labor Cost (25%) ₱ 13.12
Overhead Cost (20%) ₱ 10.50
PRODUCT COST ₱ 76.12
Mark-up (30%) ₱ 22.84
TOTAL PRICE ₱ 98.96
VAT (12%) ₱ 11.88
Selling Price ₱ 110

Page | 177
 TOSSED SALAD
Ingredients Quantity Needed Price per Unit Total Cost
extra virgin olive oil 60 ml 399.5 ltr ₱ 23.97
cucumber 158 g 120 kg ₱ 18.96
chicken breast 100 g 397 kg ₱ 39.70
lemon 32 g 95 kg ₱ 3.04
parmesan cheese 113 g 396.48 kg ₱ 44.80
tomato 133 g 26 kg ₱ 3.46
carrot 125 g 40 kg ₱ 5.00
romaine lettuce 400 g 150 kg ₱ 60.00
Total Cost ₱ 198.93
Yield 4 COST PER YIELD ₱ 49.73
Buffer (10%) ₱ 4.97
FOOD COST ₱ 54.71
Labor Cost (25%) ₱ 13.68
Overhead Cost (20%) ₱ 10.94
PRODUCT COST ₱ 79.32
Mark-up (30%) ₱ 23.80
TOTAL PRICE ₱ 103.12
VAT (12%) ₱ 12.37
Selling Price ₱ 115

Page | 178
 MACARONI SALAD
Ingredients Quantity Needed Price per Unit Total Cost
medium elbow macaroni 454 g 69.46 kg ₱ 31.53
chicken breast 454 g 397 kg ₱ 180.24
carrot 125 g 40 kg ₱ 5.00
ham 128 g 450 kg ₱ 57.60
hard boiled eggs 6 pcs 4.5 pc ₱ 27.00
pineapples 133 g 45 kg ₱ 5.99
cheese 125 g 195 kg ₱ 24.38
pickle relish 64 g 238.88 kg ₱ 15.29
onion 50 g 100 kg ₱ 5.00
mayonnaise 64 g 60 kg ₱ 3.84
condensed milk 192 g 45 pack ₱ 8.64
raisins 400 g 150 kg ₱ 60.00
Total Cost ₱ 424.50
Yield 6 COST PER YIELD ₱ 70.75
Buffer (10%) ₱ 7.08
FOOD COST ₱ 77.83
Labor Cost (25%) ₱ 19.46
Overhead Cost (20%) ₱ 15.57
PRODUCT COST ₱ 112.85
Mark-up (30%) ₱ 33.85
TOTAL PRICE ₱ 146.70
VAT (12%) ₱ 17.60
Selling Price ₱ 165

Page | 179
 PIZZA DOUGH
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
all purpose flour 295 g 221.3 g 36.25 kg ₱ 10.69 ₱ 8.02
instant yeast 11 g 8.25 g 40 125 g ₱ 0.44 ₱ 0.33
oil 30 ml 22.5 ml 45 ltr ₱ 1.35 ₱ 1.01
Total ₱ 12.48 ₱ 9.36

SAMGY PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
pork belly 200 g 150 g 150 kg ₱ 30.00 ₱ 22.50
kimchi 64 g 48 g 135 kg ₱ 8.64 ₱ 6.48
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 51.12 ₱ 38.34
Yield 1 COST PER YIELD ₱ 51.12 ₱ 38.34
Buffer (10%) ₱ 5.11 ₱ 3.83
FOOD COST ₱ 56.24 ₱ 42.18
Labor Cost (25%) ₱ 14.06 ₱ 10.54
Overhead Cost (20%) ₱ 11.25 ₱ 8.44
PRODUCT COST ₱ 81.54 ₱ 61.16
Mark-up (30%) ₱ 24.46 ₱ 18.35
TOTAL PRICE ₱ 106.01 ₱ 79.50
VAT (12%) ₱ 12.72 ₱ 9.54
Selling Price ₱ 119 ₱ 89

Page | 180
 CARBO PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
cream cheese 85 g 63.75 g 125.75 kg ₱ 10.69 ₱ 8.02
milk 13 g 9.75 g 70 kg ₱ 0.91 ₱ 0.68
cheese 128 g 96 g 195 kg ₱ 24.96 ₱ 18.72
parsely 13 g 9.75 g 200 kg ₱ 2.60 ₱ 1.95
bacon 90 g 67.5 g 375 kg ₱ 33.75 ₱ 25.31
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 85.39 ₱ 64.04
Yield 1 COST PER YIELD ₱ 85.39 ₱ 64.04
Buffer (10%) ₱ 8.54 ₱ 6.40
FOOD COST ₱ 93.93 ₱ 70.45
Labor Cost (25%) ₱ 23.48 ₱ 17.61
Overhead Cost (20%) ₱ 18.79 ₱ 14.09
PRODUCT COST ₱ 136.20 ₱ 102.15
Mark-up (30%) ₱ 40.86 ₱ 30.65
TOTAL PRICE ₱ 177.06 ₱ 132.80
VAT (12%) ₱ 21.25 ₱ 15.94
Selling Price ₱ 199 ₱ 149

Page | 181
 PESTO PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
basil 256 g 192 g 100 kg ₱ 25.60 ₱ 19.20
parsely 128 g 96 g 200 kg ₱ 25.60 ₱ 19.20
cheese 64 g 48 g 195 kg ₱ 12.48 ₱ 9.36
pine nuts 64 g 48 g 100 kg ₱ 6.40 ₱ 4.80
olive oil 118 ml 88.5 ml 250 ltr ₱ 29.50 ₱ 22.13
lemon 10 g 7.5 g 95 kg ₱ 0.95 ₱ 0.71
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 113.01 ₱ 84.76
Yield 1 COST PER YIELD ₱ 113.01 ₱ 84.76
Buffer (10%) ₱ 11.30 ₱ 8.48
FOOD COST ₱ 124.32 ₱ 93.24
Labor Cost (25%) ₱ 31.08 ₱ 23.31
Overhead Cost (20%) ₱ 24.86 ₱ 18.65
PRODUCT COST ₱ 180.26 ₱ 135.19
Mark-up (30%) ₱ 54.08 ₱ 40.56
TOTAL PRICE ₱ 234.33 ₱ 175.75
VAT (12%) ₱ 28.12 ₱ 21.09
Selling Price ₱ 259 ₱ 199

Page | 182
 GARLIC MUSHROOM AND SPINACH PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
spinach 28 g 21 g 46.5 kg ₱ 1.30 ₱ 0.98
cream cheese 85 g 63.75 g 125.75 kg ₱ 10.69 ₱ 8.02
cheese 96 g 72 g 195 kg ₱ 18.72 ₱ 14.04
olive oil 10 g 7.5 g 250 kg ₱ 2.50 ₱ 1.88
mushroom 150 g 112.5 g 195 kg ₱ 29.25 ₱ 21.94
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 74.94 ₱ 56.21
Yield 1 COST PER YIELD ₱ 74.94 ₱ 56.21
Buffer (10%) ₱ 7.49 ₱ 5.62
FOOD COST ₱ 82.44 ₱ 61.83
Labor Cost (25%) ₱ 20.61 ₱ 15.46
Overhead Cost (20%) ₱ 16.49 ₱ 12.37
PRODUCT COST ₱ 119.54 ₱ 89.65
Mark-up (30%) ₱ 35.86 ₱ 26.90
TOTAL PRICE ₱ 155.40 ₱ 116.55
VAT (12%) ₱ 18.65 ₱ 13.99
Selling Price ₱ 179 ₱ 129

Page | 183
 HAM AND CHEESE PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
spinach 28 g 21 g 46.5 kg ₱ 1.30 ₱ 0.98
marinara sauce 64 g 48 g 76 kg ₱ 4.86 ₱ 3.65
ham 113 g 84.75 g 150 kg ₱ 16.95 ₱ 12.71
mozzarella cheese 62 g 46.5 g 120 kg ₱ 7.44 ₱ 5.58
cream cheese 85 g 63.75 g 125.75 kg ₱ 10.69 ₱ 8.02
cheese 62 g 46.5 g 195 kg ₱ 12.09 ₱ 9.07
olive oil 10 g 7.5 g 250 kg ₱ 2.50 ₱ 1.88
apple 64 g 48 g 40 kg ₱ 2.56 ₱ 1.92
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 70.88 ₱ 53.16
Yield 1 COST PER YIELD ₱ 70.88 ₱ 53.16
Buffer (10%) ₱ 7.09 ₱ 5.32
FOOD COST ₱ 77.97 ₱ 58.47
Labor Cost (25%) ₱ 19.49 ₱ 14.62
Overhead Cost (20%) ₱ 15.59 ₱ 11.69
PRODUCT COST ₱ 113.05 ₱ 84.79
Mark-up (30%) ₱ 33.92 ₱ 25.44
TOTAL PRICE ₱ 146.97 ₱ 110.22
VAT (12%) ₱ 17.64 ₱ 13.23
Selling Price ₱ 169 ₱ 119

Page | 184
 HAWAIIAN DELIGHT PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
bacon 45 g 33.75 g 375 kg ₱ 16.88 ₱ 12.66
marinara sauce 127 g 95.25 g 76 kg ₱ 9.65 ₱ 7.24
ham 75 g 56.25 g 150 kg ₱ 11.25 ₱ 8.44
mozzarella cheese 168 g 126 g 120 kg ₱ 20.16 ₱ 15.12
pineapple chunks 82 g 61.5 g 30 kg ₱ 2.46 ₱ 1.85
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 72.88 ₱ 54.66
Yield 1 COST PER YIELD ₱ 72.88 ₱ 54.66
Buffer (10%) ₱ 7.29 ₱ 5.47
FOOD COST ₱ 80.17 ₱ 60.13
Labor Cost (25%) ₱ 20.04 ₱ 15.03
Overhead Cost (20%) ₱ 16.03 ₱ 12.03
PRODUCT COST ₱ 116.24 ₱ 87.18
Mark-up (30%) ₱ 34.87 ₱ 26.16
TOTAL PRICE ₱ 151.12 ₱ 113.34
VAT (12%) ₱ 18.13 ₱ 13.60
Selling Price ₱ 169 ₱ 129

Page | 185
 PEPPERONI FEAST PIZZA
Ingredients Quantity Needed Price per Unit Total Cost
12'' 9" 12" 9"
parmesan cheese 84 g 63 g 396.48 kg ₱ 33.30 ₱ 24.98
marinara sauce 127 g 95.25 g 76 kg ₱ 9.65 ₱ 7.24
oregano 12 g 9 g 350 kg ₱ 4.20 ₱ 3.15
mozzarella cheese 168 g 126 g 120 kg ₱ 20.16 ₱ 15.12
pepperoni 85 g 63.75 g 30 kg ₱ 2.55 ₱ 1.91
Pizza dough ₱ 12.48 ₱ 9.36
Total Cost ₱ 82.35 ₱ 61.76
Yield 1 COST PER YIELD ₱ 82.35 ₱ 61.76
Buffer (10%) ₱ 8.24 ₱ 6.18
FOOD COST ₱ 90.59 ₱ 67.94
Labor Cost (25%) ₱ 22.65 ₱ 16.98
Overhead Cost (20%) ₱ 18.12 ₱ 13.59
PRODUCT COST ₱ 131.35 ₱ 98.51
Mark-up (30%) ₱ 39.40 ₱ 29.55
TOTAL PRICE ₱ 170.75 ₱ 128.06
VAT (12%) ₱ 20.49 ₱ 15.37
Selling Price ₱ 199 ₱ 139

Page | 186
 CREAMY CARBONARA
Ingredients Quantity Needed Price per Unit Total Cost
cream 250 ml 131.57 ltr ₱32.89
milk 250 g 70 kg ₱17.50
cheese 125 g 195 kg ₱24.38
parsely 35 g 200 kg ₱7.00
bacon 150 g 375 kg ₱56.25
spaghetti noodles 454 g 63 kg ₱28.60
Total Cost ₱ 166.62
Yield 4 COST PER YIELD ₱ 41.66
Buffer (10%) ₱ 4.17
FOOD COST ₱ 45.82
Labor Cost (25%) ₱ 11.46
Overhead Cost (20%) ₱ 9.16
PRODUCT COST ₱ 66.44
Mark-up (30%) ₱ 19.93
TOTAL PRICE ₱ 86.37
VAT (12%) ₱ 10.36
Selling Price ₱ 90

Page | 187
 SPAGHETTI
Ingredients Quantity Price per Unit Total Cost
Needed w/ meatballs w/o meatballs
spaghetti 454 g 63 kg 28.60 28.60
ground beef 454 g 280 kg 127.12 25.42
bread crumbs 43 g 67 kg 2.88 -
parsely 32 g 200 kg 6.40 6.40
parmesan cheese 32 g 396.48 kg 12.69 12.69
tomato sauce 794 g 78 kg 61.93 61.93
eggs 1 pc 4.5 pc 4.50 -
Total Cost ₱ 244.12 ₱ 135.05
Yield 4 COST PER YIELD ₱ 61.03 ₱ 33.76
Buffer (10%) ₱ 6.10 ₱ 3.38
FOOD COST ₱ 67.13 ₱ 37.14
Labor Cost (25%) ₱ 16.78 ₱ 9.28
Overhead Cost (20%) ₱ 13.43 ₱ 7.43
PRODUCT COST ₱ 97.34 ₱ 53.85
Mark-up (30%) ₱ 29.20 ₱ 16.15
TOTAL PRICE ₱ 126.55 ₱ 70.00
VAT (12%) ₱ 15.19 ₱ 8.40
Selling Price ₱ 139 ₱ 75

Page | 188
 PESTO PASTE
Ingredients Quantity Needed Price per Unit Total Cost
extra virgin olive oil 178 ml 399.5 ltr 71.11
basil 1200 g 100 kg 120.00
pine nuts 64 g 100 kg 6.40
parmesan cheese 85 g 396.48 kg 33.70
231.21
Yield 4 COST OF PESTO 28.90

PESTO PASTA
Ingredients Quantity Needed Price per Unit Total Cost
pesto 1 serving 28.9 serving 28.90
olive oil 25 ml 399.5 ltr 9.99
parmesan cheese 86 G 396.48 kg 34.10
pasta 454 G 63 kg 28.60
Total Cost ₱ 101.59
Yield 4 COST PER YIELD ₱ 25.40
Buffer (10%) ₱ 2.54
FOOD COST ₱ 27.94
Labor Cost (25%) ₱ 6.98
Overhead Cost (20%) ₱ 5.59
PRODUCT COST ₱ 40.51
Mark-up (30%) ₱ 12.15
TOTAL PRICE ₱ 52.66
VAT (12%) ₱ 6.32
Selling Price ₱ 59

Page | 189
 PUTTANESCA PASTA
Ingredients Quantity Needed Price per Unit Total Cost
anchovy 65 g 134.76 kg 8.76
olive oil 59 ml 399.5 ltr 23.57
olives 64 g 120 kg 7.68
capers 32 g 200 kg 6.40
parsely 20 g 200 kg 4.00
parmesan cheese 25 g 396.48 9.91
tomato sauce 794 g 78 kg 61.93
pasta 454 g 63 kg 28.60
Total Cost ₱ 150.86
Yield 4 COST PER YIELD ₱ 37.71
Buffer (10%) ₱ 3.77
FOOD COST ₱ 41.49
Labor Cost (25%) ₱ 10.37
Overhead Cost (20%) ₱ 8.30
PRODUCT COST ₱ 60.15
Mark-up (30%) ₱ 18.05
TOTAL PRICE ₱ 78.20
VAT (12%) ₱ 9.38
Selling Price ₱ 90

Page | 190
 LECHE FLAN
Ingredients Quantity Needed Price per Unit Total Cost
eggs 10 pcs 4.50 pc 45.00
condensed milk 414 ml 181.76 ltr 75.25
evaporated milk 237 ml 104.05 kg 24.66
sugar 225 g 50.00 kg 11.25
vanilla extract 10 ml 550.00 ltr 5.50
Total Cost ₱ 161.66
Yield 6 COST PER YIELD ₱ 26.94
Buffer (10%) ₱ 2.69
FOOD COST ₱ 29.64
Labor Cost (25%) ₱ 7.41
Overhead Cost (20%) ₱ 5.93
PRODUCT COST ₱ 42.97
Mark-up (30%) ₱ 12.89
TOTAL PRICE ₱ 55.87
VAT (12%) ₱ 6.70
Selling Price ₱ 60

Page | 191
 BANANA SPLIT
Ingredients Quantity Needed Price per Unit Total Cost
banana 1 pc 8.00 pc 8.00
strawberries 29 g 75.00 kg 2.18
pineapple chunks 29 g 45.00 kg 1.31
chocolate syrup 14 ml 166.86 ltr 2.34
cherries 30 g 400.00 kg 12.00
ice cream 1 scoop 10.00 scoop 10.00
peanuts 10 ml 550.00 ltr 5.50
Total Cost ₱ 41.32
Yield 1 COST PER YIELD ₱ 41.32
Buffer (10%) ₱ 4.13
FOOD COST ₱ 45.45
Labor Cost (25%) ₱ 11.36
Overhead Cost (20%) ₱ 9.09
PRODUCT COST ₱ 65.90
Mark-up (30%) ₱ 19.77
TOTAL PRICE ₱ 85.67
VAT (12%) ₱ 10.28
Selling Price ₱ 95

Page | 192
 HALO HALO
Ingredients Quantity Needed Price per Unit Total Cost
shaved ice 115 g 2.00 per yield 4.00
banana 0.5 pc 8.00 pc 4.00
coconut 64 g 25.00 250 grams 6.40
sweet corn 32 g 40.00 kg 1.28
evaporated milk 236 ml 104.05 ltr 24.56
ice cream 2 scoops 10.00 scoop 20.00
tapioca pearls 0.5 cups 10.00 cup 5.00
gelatin 0.5 cup 10.00 cup 5.00
ube halaya 0.25 cup 20.00 cup 5.00
Total Cost ₱ 75.24
Yield 2 COST PER YIELD ₱ 37.62
Buffer (10%) ₱ 3.76
FOOD COST ₱ 41.38
Labor Cost (25%) ₱ 10.34
Overhead Cost (20%) ₱ 8.28
PRODUCT COST ₱ 60.00
Mark-up (30%) ₱ 18.00
TOTAL PRICE ₱ 78.00
VAT (12%) ₱ 9.36
Selling Price ₱ 80

Page | 193
 CHOCOLATE ICE CREAM
Ingredients Quantity Needed Price per Unit Total Cost
sugar 165 g 50.00 kg 8.25
milk 220 ml 104.05 ltr 22.89
heavy cream 440 ml 131.57 ltr 57.89
cocoa powder 2 tbsp 4.50 tbsp 9.00
egg yolk 3 pcs 4.50 pc 13.50
chocolate 2 oz 10.00 oz 20.00
vanilla extract 5 ml 550.00 ltr 2.75
Total Cost ₱ 134.28
Yield 15 COST PER YIELD ₱ 8.95
Buffer (10%) ₱ 0.90
FOOD COST ₱ 9.85
Labor Cost (25%) ₱ 2.46
Overhead Cost (20%) ₱ 1.97
PRODUCT COST ₱ 14.28
Mark-up (30%) ₱ 4.28
TOTAL PRICE ₱ 13.56
VAT (12%) ₱ 2.23
Selling Price ₱ 15

Page | 194
 VANILLA ICE CREAM
Ingredients Quantity Needed Price per Unit Total Cost
sugar 165 g 50.00 kg 8.25
milk 532 ml 104.05 ltr 55.35
whipping cream 220 ml 131.57 ltr 28.95
vanilla extract 10 ml 550.00 ltr 5.50
Total Cost ₱ 98.05
Yield 15 COST PER YIELD ₱ 6.54
Buffer (10%) ₱ 0.65
FOOD COST ₱ 7.19
Labor Cost (25%) ₱ 1.80
Overhead Cost (20%) ₱ 1.44
PRODUCT COST ₱ 10.43
Mark-up (30%) ₱ 3.13
TOTAL PRICE ₱ 13.55
VAT (12%) ₱ 1.63
Selling Price ₱ 15

Page | 195
 STRAWBERRY ICE CREAM
Ingredients Quantity Needed Price per Unit Total Cost
sugar 165 g 50.00 kg 8.25
milk 220 ml 104.05 ltr 22.89
heavy cream 440 ml 131.57 ltr 57.89
strawberry 340 g 75.00 kg 25.50
vanilla extract 5 ml 550.00 ltr 2.75
Total Cost ₱ 117.28
Yield 15 COST PER YIELD ₱ 7.82
Buffer (10%) ₱ 0.78
FOOD COST ₱ 8.60
Labor Cost (25%) ₱ 2.15
Overhead Cost (20%) ₱ 1.72
PRODUCT COST ₱ 12.47
Mark-up (30%) ₱ 3.74
TOTAL PRICE ₱ 13.21
VAT (12%) ₱ 1.95
Selling Price ₱ 15

Page | 196
 ICED TEA
Ingredients Quantity Needed Price per Unit Total Cost
Iced Tea Powder 450 g 174.50 pack 174.50
Water 10 L 30.00 L 300.00
Ice 200 g 100.00 pack 50.00
Total Cost ₱ 524.50
Yield 40 COST PER YIELD ₱ 13.11
Buffer (10%) ₱ 1.31
FOOD COST ₱ 14.42
Labor Cost (25%) ₱ 3.61
Overhead Cost (20%) ₱ 2.88
PRODUCT COST ₱ 20.91
Mark-up (30%) ₱ 6.27
TOTAL PRICE ₱ 27.19
VAT (12%) ₱ 3.26
Selling Price ₱ 30

Page | 197
 PINEAPPLE JUICE
Ingredients Quantity Needed Price per Unit Total Cost
Pineapple Juice Powder 525 g 304.50 pack 304.50
Water 10 L 30.00 L 300.00
Ice 200 g 100.00 pack 50.00
Total Cost ₱ 654.50
Yield 50 COST PER YIELD ₱ 13.09
Buffer (10%) ₱ 1.31
FOOD COST ₱ 14.40
Labor Cost (25%) ₱ 3.60
Overhead Cost (20%) ₱ 2.88
PRODUCT COST ₱ 20.88
Mark-up (30%) ₱ 6.26
TOTAL PRICE ₱ 27.14
VAT (12%) ₱ 3.26
Selling Price ₱ 30

Page | 198
 FOUR SEASONS JUICE
Ingredients Quantity Needed Price per Unit Total Cost
Four Seasons Powder 125 g 304.50 pack 304.50
Water 10 L 30.00 L 300.00
Ice 200 g 100.00 pack 50.00
Total Cost ₱ 654.50
Yield 50 COST PER YIELD ₱ 13.09
Buffer (10%) ₱ 1.31
FOOD COST ₱ 14.40
Labor Cost (25%) ₱ 3.60
Overhead Cost (20%) ₱ 2.88
PRODUCT COST ₱ 20.88
Mark-up (30%) ₱ 6.26
TOTAL PRICE ₱ 27.14
VAT (12%) ₱ 3.26
Selling Price ₱ 30

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CREATE YOUR OWN PIZZA COST PRICE
12-inches 9-inches 12-inches 9-inches
step 1 : SAUCE
MARINARA ₱ 9.65 ₱ 7.24 ₱ 18 ₱ 14
PESTO ₱ 14.45 ₱ 10.84 ₱ 27 ₱ 20
SOYBEAN PASTE ₱ 30.00 ₱ 22.50 ₱ 56 ₱ 42
CARBONARA ₱ 14.20 ₱ 10.65 ₱ 27 ₱ 20

STEP 2: TOPPINGS
Spinach ₱ 2.50 ₱ 1.88 ₱ 5 ₱ 4
Black olives ₱ 3.30 ₱ 2.48 ₱ 6 ₱ 5
Onions ₱ 3.50 ₱ 2.63 ₱ 7 ₱ 5
Garlic ₱ 4.50 ₱ 3.38 ₱ 8 ₱ 6
Bell pepper ₱ 4.50 ₱ 3.38 ₱ 8 ₱ 6
Mushrooms ₱ 5.00 ₱ 3.75 ₱ 9 ₱ 7
Jalapenos ₱ 5.00 ₱ 3.75 ₱ 9 ₱ 7

Bacon ₱ 16.88 ₱ 12.66 ₱ 32 ₱ 24

Beef ₱ 17.50 ₱ 13.13 ₱ 33 ₱ 25
Sausage ₱ 12.00 ₱ 9.00 ₱ 22 ₱ 17
Pepperoni ₱ 2.55 ₱ 1.91 ₱ 5 ₱ 4
Ham ₱ 11.25 ₱ 8.44 ₱ 21 ₱ 16
Chicken ₱ 7.50 ₱ 5.63 ₱ 14 ₱ 11

Basil ₱ 5.60 ₱ 4.20 ₱ 10 ₱ 8

Rosemary ₱ 6.50 ₱ 4.88 ₱ 12 ₱ 9
Cheese ₱ 12.48 ₱ 9.36 ₱ 23 ₱ 18
Pineapple ₱ 2.46 ₱ 1.85 ₱ 5 ₱ 3
Tomato ₱ 5.00 ₱ 3.75 ₱ 9 ₱ 7

COMPUTATION
PIZZA DOUGH COST ₱ 12.48 ₱ 9.36 ₱ 23 ₱ 18
Sauce xx xx
Toppings xx xx
TOTAL PRICE xx xx

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 4. Costing

Food Costing
Cost Mark- Food
Buffer Food Labor OH Product Total VAT
Product per up Selling Cost
Cost Cost Price 12%
Yield 10% 25% 20% 30% Price %
Garlic bread 25.89 2.59 28.47 7.12 5.69 41.29 12.39 53.67 6.44 ₱ 60 77%
Mojos 31.72 3.17 34.89 8.72 6.98 50.59 15.18 65.77 7.89 ₱ 74 77%
Chicken wings 40.55 4.06 44.61 11.15 8.92 64.68 19.40 84.08 10.09 ₱ 94 77%
Nachos 41.98 4.20 46.18 11.54 9.24 66.96 20.09 87.05 10.45 ₱ 97 77%
Cheese fries 40.57 4.06 44.63 11.16 8.93 64.71 19.41 84.12 10.09 ₱ 94 77%
Caesar Salad 44.44 4.44 48.88 12.22 9.78 70.88 21.26 92.15 11.06 ₱ 103 77%
Chicken Caesar Salad 47.73 4.77 52.50 13.13 10.50 76.13 22.84 98.97 11.88 ₱ 111 77%
Tossed Salad 49.73 4.97 54.70 13.68 10.94 79.32 23.80 103.12 12.37 ₱ 115 77%
Macaroni Salad 70.75 7.08 77.83 19.46 15.57 112.85 33.85 146.70 17.60 ₱ 164 77%
Samgy Pizza 12" 51.12 5.11 56.23 14.06 11.25 81.54 24.46 106.00 12.72 ₱ 119 77%
Samgy Pizza 9" 38.34 3.83 42.17 10.54 8.43 61.15 18.35 79.50 9.54 ₱ 89 77%
Carbo Pizza 12' 85.39 8.54 93.93 23.48 18.79 136.20 40.86 177.06 21.25 ₱ 198 77%
Carbo Pizza 9" 64.04 6.40 70.44 17.61 14.09 102.14 30.64 132.79 15.93 ₱ 149 77%
Pesto Pizza 12" 113.01 11.30 124.31 31.08 24.86 180.25 54.08 234.33 28.12 ₱ 262 77%
Pesto Pizza 9' 84.76 8.48 93.24 23.31 18.65 135.19 40.56 175.75 21.09 ₱ 197 77%

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Garlic Mushroom and Spinach
Pizza 12" 74.94 7.49 82.43 20.61 16.49 119.53 35.86 155.39 18.65 ₱ 174 77%
Garlic Mushroom and Spinach
Pizza 9" 56.21 5.62 61.83 15.46 12.37 89.65 26.90 116.55 13.99 ₱ 131 77%
Ham and Cheese 12" 70.88 7.09 77.97 19.49 15.59 113.05 33.92 146.97 17.64 ₱ 165 77%
Ham and Cheese 9" 53.16 5.32 58.48 14.62 11.70 84.79 25.44 110.23 13.23 ₱ 123 77%
Hawaiian delight 12" 72.88 7.29 80.17 20.04 16.03 116.24 34.87 151.12 18.13 ₱ 169 77%
Hawaiian delight 9" 54.66 5.47 60.13 15.03 12.03 87.18 26.15 113.34 13.60 ₱ 127 77%
Pepperoni feast 12" 82.35 8.24 90.59 22.65 18.12 131.35 39.40 170.75 20.49 ₱ 191 77%
Pepperoni feast 9" 61.76 6.18 67.94 16.98 13.59 98.51 29.55 128.06 15.37 ₱ 143 77%
Creamy Carbonara 41.66 4.17 45.83 11.46 9.17 66.45 19.93 86.38 10.37 ₱ 97 77%
Spaghetti with meat balls 61.03 6.10 67.13 16.78 13.43 97.34 29.20 126.55 15.19 ₱ 142 77%
Spaghetti without meat balls 33.76 3.38 37.14 9.28 7.43 53.85 16.15 70.00 8.40 ₱ 78 77%
Pesto Pasta 25.40 2.54 27.94 6.99 5.59 40.51 12.15 52.67 6.32 ₱ 59 77%
Puttanesca 37.71 3.77 41.48 10.37 8.30 60.15 18.04 78.19 9.38 ₱ 88 77%
Leche Flan 26.94 2.69 29.63 7.41 5.93 42.97 12.89 55.86 6.70 ₱ 63 77%
Banana Split 41.32 4.13 45.45 11.36 9.09 65.91 19.77 85.68 10.28 ₱ 96 77%
Chocolate Ice Cream 8.95 0.90 9.85 2.46 1.97 14.28 4.28 18.56 2.23 ₱ 21 77%
Vanilla Ice Cream 6.54 0.65 7.19 1.80 1.44 10.43 3.13 13.56 1.63 ₱ 15 77%
Strawberry Ice Cream 7.82 0.78 8.60 2.15 1.72 12.47 3.74 16.21 1.95 ₱ 18 77%

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Halo Halo 37.62 3.76 41.38 10.35 8.28 60.00 18.00 78.01 9.36 ₱ 87 77%
Iced tea 13.11 1.31 14.42 3.61 2.88 20.91 6.27 27.18 3.26 ₱ 30 77%
Pineapple 13.09 1.31 14.40 3.60 2.88 20.88 6.26 27.14 3.26 ₱ 30 77%
Four season 13.09 1.31 14.40 3.60 2.88 20.88 6.26 27.14 3.26 ₱ 30 77%
Sprite 25.00 0.00 0.00 0.00 0.00 25.00 7.50 32.50 3.90 ₱ 36 77%
Coke 25.00 0.00 0.00 0.00 0.00 25.00 7.50 32.50 3.90 ₱ 36 77%
Royal 25.00 0.00 0.00 0.00 0.00 25.00 7.50 32.50 3.90 ₱ 36 77%
Bottled water 10.00 0.00 0.00 0.00 0.00 10.00 3.00 13.00 1.56 ₱ 15 77%
Average 44.14 4.21 46.28 11.57 9.26 69.18 20.75 89.93 10.79 ₱ 101 77%

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5. Zoning certificate

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6. Purchase Order Form

7. Restaurant Features

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 REFERENCES

1. Industry Trends

https://smallbusiness.chron.com/example-orientation-program-new-employees-
10762.html

https://docs.google.com/document/d/1OBINZ21OqudPQeXcQ_mteyJPCxo_aEdaax3Ej4
HHUUA/edit

https://www.posist.com/restaurant-times/editors-pick/how-to-create-a-human-resource-
structure-for-your-restaurant.html

https://www.highspeedtraining.co.uk/hub/restaurant-food-waste/

2. HACCP Food Safety

Hazard Analysis Critical Control Point (HACCP)

HACCP is a systematic preventive approach to food safety from biological, chemical,

and physical hazards in production processes that can cause the finished product to be
unsafe and designs measures to reduce these risks to a safe level.

There are 7 principles of HACCP that we should know and follow.

1. Identify the Hazard

is anything which may cause harm to your customers. Biological hazards include
food poisoning bacteria such as Salmonella, E. coli and Bacillus cereus. Chemical
hazards may be present on certain foods in the form of pesticides or cleaning
residues. Physical hazards include contamination from foreign bodies like glass,
wood, metal, hair, flies.
2. Determine Critical Control Points (CCP’s)

Are the stages for your process where the hazards must be controlled for the food
to be safe to eat?

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 3. Establish Critical Limit
A critical limit is the maximum or minimum value to which a physical, biological,
or chemical hazard must be controlled at a critical control point to prevent,
eliminate, or reduce it to an acceptable level.
4. Establish Monitoring Procedures
You must establish a procedure to monitor the control points. Monitoring
activities are necessary to ensure that the process is under control at each critical
control point.
5. Establish Corrective Actions
Corrective actions are to be taken when monitoring indicates a deviation from a
critical limit has not been met. Corrective actions are intended to ensure that no
produce injurious to health or otherwise adulterated as a result of the deviation,
enters commerce.
6. Establish Verification Procedures
Verification ensures that the HACCP plan is adequate. Verification procedures
may include reviews of HACCP plans, CCP records, critical limits and microbial
sampling and analysis.
7. Record Keeping Procedures
Regulation requires that all plants maintain certain documents, including its
hazard analysis and written HACCP plan, records, documenting and monitoring
of critical control points, critical limits, verification activities and handling of
processing deviations.

Preventing Food and Cross Contamination

Food contamination puts a lot of people at risk but it can be prevented by knowledge
about proper food handling. Here are 5 ways on how to prevent food contamination aka
food poisoning:

1. Keep your hands clean. Aside from ensuring the cleanliness of the food, it is also
important to make sure that personal hygiene is followed. It is also important to

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 properly sanitize all surfaces and equipment necessary in food preparation. This is
to prevent any dangerous microorganisms from contaminating the materials used.

2. Separate the raw and cooked ingredients. It is important to separate raw and
cooked food in order to prevent cross contamination. In addition to this, utensils
such as knives and cutting boards used in handling raw food should also be
sanitized before being used again.

3. Cook thoroughly. Proper cooking is a way to eliminate all possible harmful

microorganisms in raw food.

4. Keep food at safe temperatures. It is best not to leave food at room temperature
for more than two hours. If not consumed, cooked and perishable food should be
refrigerated immediately. It is also important to serve food piping hot to ensure
that it is properly cooked and free of bad microorganisms.

5. Use safe water and raw materials. It is best to treat water first by either boiling or
cleaning using filters. Meanwhile, raw foods should be checked for bruises and
molds.

3. Employee Benefits

Wage and compensations Benefits

1. Employee minimum wage*

Region Region Minimum Wage Increase

Region III P393 — P400 (P339 in Aurora)

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2. Overtime pay

The employee who renders service beyond the schedule indicated in the contract will be
given additional compensation equivalent to his regular wage including at least 25%
premium.

3. Premium Pay

A premium pay is an overtime pay for rest days and official holidays. Employee shall be
paid an additional compensation from the rate of the first eight hours on a holiday or rest
day plus at least 30%. There are three types:

a. Regular Holidays – these refer to fixed dates like Christmas Day, Independence
Day, or New Year’s Day. However, National Heroes Day and Holy Week are
considered regular holidays despite changing dates.
b. Special Holidays – also known as Special Non-Working Holidays, they fall on
flexible dates, depending on the circumstance. Examples are ASEAN Summit or
regional events like festivals or class suspensions. A day becomes a special
holiday if: proclaimed by the President, enacted by the Congress, or 3) declared
by LGUs in the specific regions.
c. Double Holidays – this is a rare occurrence wherein a regular holiday and a
special holiday fall on the same day. Example: President Rodrigo Duterte
declared August 21, 2018 as special non-working (Eid’l Adha) and regular
holiday (Ninoy Aquino Day) at the same time.

All employees are eligible for premium pay, but normally, the slots for working on
holidays or rest days are scheduled in advance and approved by authorized personnel.

Now, how do you compute for premium pay? Computation differs for each type. Please,
refer below:

A. Working on Rest day Premium / Working on Special Holiday Premium

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 Both types of premium follow the same formula: (Hourly rate × 130% × 8 hours)

B. Working on Special Holiday and at the same time Rest day Premium = (Hourly
rate × 150% × 8 hours)
C. Working on Regular Holiday Premium = (Hourly rate × 200% × 8 hours)
D. Working on Regular Holiday and at the same time Rest day Premium = (Hourly
rate × 260% × 8 hours)
E. Working on a Double Holiday Premium, and Working on a Double Holiday and
at the same time Rest day Premium

Both types of premium follow the same formula: (Hourly rate × 300% × 8 hours)

4. Night Shift Differential

Also known as night shift pay, it applies to employees who work between 10:00 PM and
6:00 AM.

An additional 10% premium is applied for every hour at work.

The following are eight types of NSD:

A. Night shift on an ordinary day = (per hour rate × 10% × 8 hours)

B. Night shift on a rest day = (per hour rate × 130% × 10% × 8 hours)
C. Night shift on a regular holiday = (per hour rate × 200% × 10% × 8 hours)
D. Night Shift on Special Holiday = (per hour rate × 130% × 10% × 8 hours)
E. Night Shift on a double holiday = (per hour rate × 330% × 10% × 8 hours)
F. Night Shift on a regular holiday plus rest day = (per hour rate × 260% × 10% × 8
hours)
G. Night Shift on special holiday plus rest day = (per hour rate × 150% × 10% × 8
hours)
H. Night Shift on double holiday plus rest day = (per hour rate × 390% × 10% × 8
hours)

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5. 13th Month Pay

The 13 month pay is often mistaken as the Christmas Bonus, but technically, it’s a
monetary bonus mandated by law. The Christmas bonus is only a voluntary gesture from
the employers. According to the law, the 13 month pay is given either in 2 installments
(May and December) or in full before December 24.

Absences or unpaid leaves will be deducted from the basic salary before being divided by
12. Also, other benefits on top of your basic pay like unused credit service incentive
leaves, overtime, premium, night differential, and allowances are not part of the
computations. Deduction from the bonus is possible to cover the upcoming tax deficits.

The 13 month pay is basically not taxable, except for the amount of P82,000. Under the
new TRAIN law, tax exemptions now cover the rate of P90,000.

6. Separation pay

Separation pay is also part of the Labor Code and is given to employees terminated from
the company. The only exception are those terminated because of misconduct or crime
involvement.

There are two types:

a. 1/2 Month Pay per Year of Service – an employee is eligible for separation pay
with the value of one-half (1/2) month pay for every year of service if the
separation from the service is because of retrenchment to save the company from
pitfalls, closure or termination of the operations due to bankruptcy and other bad
instances, and grave illness incurable within 6 months or harmful for co-workers.
b. One-Month Pay per Year of Service – an employee is eligible for a separation pay
worth of one month per year of service if the termination of the contract is
because of: installation of devices or machines that reduce the number of labors,

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 redundancy, or when there is excessive manpower, impossible reinstatement to
the former position because of significant reasons.

7. Retirement pay

Upon the age of 60 years or more, an employee who has served at the establishment for at
least five years may be granted a retirement pay equivalent to at least one-half month of
salary for every year of service. A fraction of at least six months is considered as one
whole year.

As stipulated by the DOLE National Wages and Productivity Commission, “The

minimum retirement pay shall be equivalent to one-half (1/2) month salary for every year
of service, a fraction of at least six (6) months being considered as one (1) whole year.”

Included in the one-half pay are 15 days salary based on the latest salary rate, cash
equivalent of 5 days of service incentive leave, one-twelfth (1/12) of the 13th month pay.

How to compute the pension:

(1/12 x 365/12 = .083 x 30.41 = 2.5)

Minimum Retirement Pay = Daily Rate x 22.5 days x number of years in service

Leave benefits

1. Service Incentive Leave

Article 95 of the Labor Code says that an employee who has worked for a year is entitled
to five (5) SILs with full pay. These can be used for vacation leave or sick leave.

2. Parental leaves

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There are 3 types of parental leaves:

a. Maternal – any pregnant woman employee who has worked with the company for
at least six months will be granted a maternity leave of at least two weeks prior to
her due date (expected date of delivery) and four weeks after normal delivery or
miscarriage with full pay based on her regular salary.

As of February 21, 2019, the Expanded Maternity Leave (EML) Bill has been
signed into law. This law grants 105 days of paid maternity leave credits. The law
also allows new mothers to extend this leave for an additional 30 days, but this
will be unpaid.

The EML is applicable to all a woman’s pregnancies.

b. Paternal – the R.A No. 8187, or Paternity Leave Act of 1996, grants seven (7)
days of fully paid leave to married fathers. This is effective up to the first four
deliveries of the legitimate spouse.

Under the EML, seven days of a woman’s paid maternity leave credits can be
transferred to fathers, extending the allowed seven-day paternity to be extended to
14.

c. Solo Parent – Solo or single mothers and fathers have seven days leave with pay
for every year of service, on top of other leave privileges, e.g. Maternity or
Paternity Leave.

Solo mothers are covered by the EML, so they also get 105 days of paid maternity
leave credits. However, solo mothers can extend their leave for 15 days and these
should be paid leaves.

3. Special Leave Benefits for Women

There are two types:

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 a. Magna Carta for Women – this entitles women who underwent surgery due to
gynecological disorders to two months’ leave with full pay, as stipulated in R.A.
9710 or the Magna Carta of Women. This applies to employees who have
rendered at least six months of service with the company.
b. Leave for women and their children who are victims of violence – victims of
violence against women, as stipulated in R.A. 9262 or the Anti-Violence Against
Women and Their Children Act of 2004, are entitled to 10 days leave with full
pay.

4. Bereavement Leave

This is a 3 days additional time off from work to mourn for the death of immediate
family members such as mother, father, siblings, and children. It must be noted that this
is not a paid leave.

5. De Minimis Benefits

These are either relatively small amounts of money or leave credits that are optional for
employers to grant. Examples are calamity leave, rice subsidy,
transportation/clothing/laundry allowance, daily meal allowance, other goods that are not
monetary.

Mandatory government contributions

The following government contribution will be automatically deducted from regular

employees based on their salary:

1. SSS

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The Social Security System serves as an insurance program set by the government for all
wage earners from the private institutions (the counterpart for government employees is
GSIS) in the country.

Members are required to contribute a certain amount depending on their salary bracket.

Generally, your monthly contribution is a shared payment between you (EE) and your
employer (ER):

ER – 7.37% of the total contribution

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EE – 3.36% of the total contribution (deducted from the salary).

Example: refer to the table.

If you earn P14,437 per month, your salary credit according to the table is deemed as
P14,500.

Your employer will pay P1,160 (7.37%) – on top of that is the additional fee of P10 –
amounting to P1,170.

Adding the remaining P580 (3.63%) from you, the table shows that your total
contribution per month is P1740.

To check your contributions online, you need to create an account at My.SSS and have it
validated by SSS personnel. You can also view your membership records, file salary loan
application, or schedule appointments.

The benefits given by SSS are for sickness, maternity, disability, retirement benefit
(pension), death cash grant, funeral grant, and salary loan.

2. PhilHealth

This serves as a health insurance program for private employees providing financial aid
and service privileges for health care.

PhilHealth has removed the previous salary brackets, creating a new condensed
contribution table with P10,000 as the salary floor and P40,000 as the ceiling. The
computation starts at 2.75% of the basic salary per month, and the payment is shared by
employer and employee.

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The PhilHealth benefits include:

a. Inpatient benefits (hospitalization, facility fees, and physician/surgeon fees)

b. Outpatient benefits (day surgeries, radiotherapy, hemodialysis, outpatient blood
transfusion, primary care benefits)
c. Z benefits (financial/medical aid for the patients with cancer and in need of
surgeries)
d. SDG related (Malaria package, HIV-AIDS package, anti-Tuberculosis treatment,
voluntary surgical contraception procedures, and animal bites treatment)

3. Pag-IBIG

Also known as the Home Development Mutual Fund (HDMF), Pag-IBIG is another form
of national savings program and the financing office for affordable shelter.

Salary per month Employee share Employer share

P1,500 and below 1% 2%

Over P1,500 2% 2%

Again, the total contribution is shared between you and the employer. The highest
compensation per month subjected to Pag-IBIG contribution is P5,000 and it means that
the employer and employee will pay P100 each as the maximum contribution.

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Pag-IBIG lets you have the following benefits: housing loan, multi-purpose loan,
calamity loan, secured savings.

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 4. Evaluation Form

Restaurant Employee Review

Employee Name: Department:

Reviewer Name: Position in Company:

This form has been designed to provide employee successes and failures. The purpose of
this review is to enable us to recognize the areas of performance where the individual
needs direction.

Below we would like you to circle the accurate description for your customer service
representative, please ensure you complete each line. Please be aware that the “N/A”
section is for those individuals where this does not apply, should this be the case please
circle “N/A”.

Using the scale of 1-5 in this section 1 being “less likely” and 5 being “highly likely”.
Please circle the number in the end box or circle the “N/A” box.

1 Is an individual who demonstrates skills to perform the tasks 1 2 3 4 5 N/A

required

2 Arrives to work on time 1 2 3 4 5 N/A

3 Has very few sick days 1 2 3 4 5 N/A

4 Is effective at time management 1 2 3 4 5 N/A

5 Exhibits the ability to make realistic decisions 1 2 3 4 5 N/A

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6 The employee follows local, state and federal food guidelines 1 2 3 4 5 N/A
to ensure all food requirements are met

7 Is able to control production and is aware of the products 1 2 3 4 5 N/A

being served

8 Is competent at receiving and inspecting food supplies in 1 2 3 4 5 N/A

accordance with the food regulation guidelines

9 Complies with all district and Health Department sanitation 1 2 3 4 5 N/A

and procedures

10 Complies with strict uniform policies and wears the 1 2 3 4 5 N/A

appropriate clothing and protective devices for safe
performance

11 Is willing to observe others and learn different aspects of the 1 2 3 4 5 N/A

business

12 Has a full understanding how the restaurant team co-exists 1 2 3 4 5 N/A

13 Is good at communication with co-workers and clients 1 2 3 4 5 N/A

14 Is a well balanced and organized individual 1 2 3 4 5 N/A

15 Has a full understanding of how to handle food 1 2 3 4 5 N/A

16 Is able to store food and clean preparation items in a timely 1 2 3 4 5 N/A

manner

17 Operates safety precautions at all times 1 2 3 4 5 N/A

18 Understands the way to move around a restaurant at all times 1 2 3 4 5 N/A

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Please list any areas where you feel the restaurant is doing particularly well.

Please list any areas where you feel the restaurant could improve.

Reviewer Feedback:

Reviewer’s Signature:

Supervisor’s Signature:

Date:

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