WVSU Extension Campus Restaurant Business Plan

West VisAyAs stAte UniVersity
Extension Campus in Himamaylan City

Himamaylan City, Philippines
Hotel And Restaurant Services Technology Department
INTRODUCTION
Tourism and hospitality are co-related and grouped together as a single
industry. However these both hospitality and tourism industries are viewed as two
individual sectors. There exist overlapping between these two. Tourism is defined
as the persons travel and goes for the places outside of their usual environment
for less than one year to accomplish their business purpose and for leisure; they
are not employed there on visiting places. Hospitality is the provision of the
accommodations, venues, meals and drinks to those people who are out of their
homes. People enjoy these services and also other non-resident residents. Both of
these industries cover the restaurants, accommodations, hotels and other
exhibition activities. Tourism is not the subsector of the Hospitality merely a source
of the tourist services. In this way we have made a clear difference between two
overlapping industries.
Bar and Restaurants have always played an essential role in the business,
social, intellectual and artistic life of a thriving society. The major events of life,
personal and professional, are celebrated in restaurants. Acquaintances become
│Caniar’s Plate ‘N Bottle│

friends around a table in the safe and controlled environment of a restaurant.
Individuals become lovers across a restaurant table, sometimes.
Independent restaurants are important in communities. Not only can
restaurants provide the basic need of an enjoyable meal but restaurants also serve
as gathering places for social and recreational purposes. People can celebrate
special occasions, spend time with family or friends, and/or enjoy the atmosphere
at restaurants.

CHAPTER I.
EXECUTIVE SUMMARY
STATEMENT OF PURPOSE
Caniar’s Plate ‘N Bottle intend to succeed by providing people a combination
of excellent and interesting services in the environment that appeals to a wide and
varied group of successful people. It focuses on maintaining the quality and
establishing a strong identity in the community. The main purpose in marketing is
to increase customer awareness around community. This will direct all of its tactics
and programs toward the goal of explaining who we are and what we do. This will
keep its standards high and execute the concept in order that word-of-mouth will
be the main marketing force.
The propose business will constitute two types of service—restaurant and
bar services. The restaurant will offer delightful and scrumptious foods and
beverages in all meals everyday including breakfast, lunch, dinner and snacks
accompanied with a lot of choices of hot and cold soothing beverages. The Bar
Service which the management create its social term as the “Restaurant Night”.

That offers a choices of liquors and assorted menus of pulutan. The restaurant will
have a small stage (approximately 16’ x 16’) to have a band and small dance floor.
The “Restaurant Night” will operate from the hours of 11 p.m. to 12 a.m. and in
the evenings on Friday and Saturday feature a live band. As the customer stay and
taking their time in the bar they will be entertained by a live band in addition for
their satisfaction.
Caniar’s Plate ‘N Bottle will create an appealing and entertaining
atmosphere with unbeatable quality at an exceptional price. An exciting and
friendly bar and restaurant, we will be the talk of the town. Therefore, the
execution of our concept is the most critical element of our plan. All menu items
are moderately priced for the area. While we are not striving to be the lowest-
priced restaurant, we are aiming to be the value leader.

BUSINESS LOGO
Caniar’s Plate ‘N Bottle will guarantee that the
purpose of this food and beverage service shall be
fulfilled to gain customer patronization and utmost
customer satisfaction. This is how the business is
created in a motivated plans and boundless efforts
to deliver a meaningful pleasure to the local and
tourist patrons of the City of Kabankalan.
The logo exemplifies the gist of the purpose of the business. “CANIAR”, this
word is originated from the amalgamation of the names of the four owners,
namely: Carl, Anthony, Ailyn and Arnold. The plate inside of the wine glass
signifies the immersion of two service solidify by the business—the bar and the
restaurant. The Sun signifies the native menus inspired naturally from authentic
Filipino-family foods that is lustered with four rays which indicates the foundation
of four optimistic restaurateur owners. The Ribbon signifies as the motivation that
binds together the people and the business itself that holds the name of the

business with strength and power to the trade and industry of the city. It stands
with tough base that will hold the business no matter complications will strike to
it, through the strength of the four owners.

LEGAL STRUCTURE
This proposed business is a partnership, which is legally operated by 4
restaurateurs who share management and profits . And to bring the benefit of
"economy of scale" with the sharing of both responsibility and funding
requirements which takes a look in all aspects in structuring the business into the
glimpse of success.
This business is a general type of partnership, wherein the owners manage
the business and assume responsibility for the partnership’s debts and other
obligations. And jointly conduct with unlimited liability, wherein personal assets of
the owners are also liable for the obligations.
Regulations of this partnership business:
 Share equal cost of start-up.
 Share impartial responsibilities and work.
 Share businesses risks and expenses.
 Complementary skills and additional contacts of each partner can lead to
the achievement of greater financial results together than would be
possible apart.
 Mutual support and motivation.

Disadvantages of a partnership business:
 Partners in a general partnership are jointly and individually liable for the
business activities of the other. If your partner skips town, you’ll be liable
for all the debts, not just half of them.
 Shared profits.
 You do not have total control over the business. Decisions you are shared,
and differences of opinion can lead to these agreements, a “falling out,”
or even one partner buying out the other.
 A friendship may not survive a partnership. Keep in mind that “A
friendship founded on business is a good deal better than a business
founded on friendship.”

PROJECT BACKGRUND
There are large number of second homes and the economy is tourist based.
Kabankalan City has all of the amenities of any destination City, as well as the thrill
of 12-hour service. What Kabankalan City lacks is an authentic bar and restaurant
business. The proposed business believe that now is the time to give the city of
Kabankalan what it wants.
Through the creative study of the owners, it came to realize and materialize
the concept of building the choice of the people in Kabankalan City and to the
nearest town to it. This shows that bar and restaurant venture in this situation is
very compact which ignites the thought of the owners to formulate this type of
proposal.
This have faith to become successful in this endeavor since in Kabankalan
City and near town have few type of practices related to a bar and restaurant that
provide quality yet affordable services. In such, the service provides in this
business is a unique in nature. This industry of bar and restaurant tend to deliver
all the needs of its clientele not just only by eating palatable foods or drinking
hot/cold drink but to provide also entertainment and enjoyment.

LOCATION
Caniar’s Plate ‘N Bottle will be located in a commercial and industrial land
of the progressing City of Kabankalan, Negros Occidental. A lot area of 667
square meters commercial property in Guanzon Street near Lopues Department
Store Kabankalan Branch. Two kilometers away from South Gate Inn.
BUSINESS CONCEPT
This propound business is a start-up bar and restaurant retail
establishment owned and managed by 4 business restaurateur. This expect to
catch the interest of both local and tourist loyal customer base with its broad
variety of refreshing food and beverage product. The business concept to build a
strong market position in the city, due to the partner’s industry experience and

mild competitive climate in the area. CANIAR’S PLATE ‘N BOTTLE aims to offer its
product and services at competitive price to meet the demand of the middle-to-
higher-income local market area residents and tourist.
This business intends to provide scrumptious variety of foods and
beverages all with affordable prices and this will be provided all day long during
breakfast, lunch, snack and dinner. The restaurant will be open Monday to
Sunday. For the day endeavor, in the opening at 7:00 am, breakfast delicacies
and hot beverages are specially serve until 10:00 am; and for lunch at 11:00 am
the food menus will be converted into lunch choices with cold beverages, and for
the snacks the business offers variety of mouthwatering pastries and
sandwiches. For the night dining, the store will provide a live acoustic band every
Tuesday and Thursday nights for the lively and soothing dine of the customer,
for the business believe that weekends are its peak days. And for the bar service
offered by the business is that the “Restaurant Night”, every Friday, Saturday
and Sunday the management will provide an all-night jamming with a live band,
of course provided with varieties of beverages, this will have a special evening
for restaurant customers. A perfect night for the local and tourist restaurant
customers to get together on a night off! This business will establish a large loyal
customer base, and will therefore concentrate its business and marketing on

local residents, which will be the dominant target market. This will establish a
healthy, consistent revenue base to ensure stability of the business. In addition,
tourist traffic is expected to comprise approximately half percent of the
revenues. High visibility and competitive products and service are critical to
capture this segment of the market.
There are such reasons why this business is very capable in the city,
because of mild competitive climate, also most people here are workaholic whose
needs a soothing and relaxing place to rest and convenient food channel. Not
only for them, people—young and old, who are fun of jamming and drink this will
be a perfect avenue for them which is lively accompanied with a band. So, if this
will be available in the center city of Kabankalan, then the people will have an
accessible bar and restaurant which does not need a long time of travel.

MISSION STATEMENT
“Our mission is to provide high-quality benefits and copacetic nature of bar and
restaurant experience to our valued patrons.”
Caniar’s Plate ‘N Bottle is in missioned to deliver highly satisfactory food
and beverage services to our valued customers through the force of our well-
trained and commonsensible personnel. Since this business is rare in the city,
providing superb service will be the emblem to catch the interest of both local
and tourist customers in amidst of admired and motivated labor force. Through
the service of this business, this will bring excellent reputation and good image
not only to the business itself, also to the public.

VISION STATEMENT
“Our vision is that after 24 months of services, the business will be the top
known bar and restaurant in town.”
Through its mission to provide a superb satisfactory service to the
customers, this visualize as the business creates a satisfactory mark in the
industry, this will become progressive and known in the entire City of
Kabankalan. As this development keeping up, the business expected that it will
astoundingly hone up to contend with the competitors and surpass to earn its
target to be the top known bar and restaurant not only in town, also in the
region.

CHAPTER II
MANAGEMENT AND ORGANIZATION
VISION
“Caniar’s Plate ‘N Bottle… as the quality leader in everything he do.”
In this vision statement, the company highlights the importance of quality
in its business. This proposed business features the main points of the company’s
vision statement—quality leadership and holistic approach.
The business vision statement clearly shows that the company aims for
leadership in the aspect of quality. The firm believes that high quality leads to best
results, including high financial performance. In addition, the vision statement
requires that the business must apply high quality standards in all areas of the
business. Thus, this proposed business expects success when high quality is
achieved throughout the organization, such as in terms of products and operations.
A strategic objective based on this vision statement is to implement high quality
standards. Total quality management implementation is another strategic
objective that supports the holistic approach included in its vision statement.

MISSION
“Caniar’s Plate ‘N Bottle the deliverer of superior quality products and services for
our customers and communities through leadership, innovation and
partnerships.”
This mission statement shows the means that the company uses to achieve
high quality aims. Thus, this proposed business emphasize the key points of its
mission statement—superior quality, focus on customers and communities,
leadership, innovation and partnership.
The “superior quality” point of the business mission statement directly
relates with the company’s vision statement. This connection shows the central
importance of quality in Caniar’s Plate ‘N Bottle strategies. The mission statement
also emphasizes the thrust of the business in terms of corporate social
responsibility. For example, the point about customers and communities implies
the business efforts in satisfying the interests of these stakeholders. In addition,
Caniar’s mission statement is specific in detailing its primary strategies, namely,
leadership, innovation, and partnership. As linked to its vision statement, the
company generally starts leadership through quality policies, and expands such

leadership onto other areas of the business. This mission statement gives rise to
the strategic objective of alliances with other groups or organizations to optimize
the business reach to markets and communities.
GOALS
 As with all businesses, the most important goal of a company is to
increase revenue and profits.
 Develop employees to create an outstanding service for the success of the
business.
 Customer satisfaction is for most.
 Practice what we preach: INTEGRITY, ETHICS and OPEN.
OBJECTIVES
 To deliver a high quality of service and products to our valued customers.
 To extent a substantial profit to cultivate the invested capital.
 To be the premier home-style restaurant.
 To provide quality meals at reasonable prices with exemplary service.
 Achieve cover ratio of 12% at each meal serving.

MANAGEMENT TEAM
Caniar’s Plate ‘N Bottle expects to hire 12-19 employees. The
managers/owners will personally select each candidate. They will adopt an
effective interview process designed to staff the restaurant with highly qualified
people for each position. Each applicant will be rated and evaluated according to
a pre-defined set of standards designed for each position.
Background checks will be utilized for designated positions. Recruiting
efforts will always center on referrals. The following are the needed qualifications
for hiring:
POSITION JOB DESCRIPTION JOB REQUIREMENTS

Direct and control the work Must be a degree graduate
and resources of the of any Hospitality or
operation and ensure the Restaurant Services course.
recruitment and retention Have at least 2-3 years of
of the required numbers managerial experience and
MANAGER/OWNER and types of well- has an efficient knowledge
motivated, trained and in overall function of a
developed staff to ensure restaurant. Has a good
that it achieves its mission moral character.
and objectives At least 21-30 years of age.
responsible for the daily Must be a degree graduate
operations of businesses of any Hospitality or
that prepare and serve food Restaurant Services/
and drinks to customers Culinary course. Have at
and oversee all of the least 2-3 years of F&B
issues pertaining to a supervisory experience and

FOOD AND BEVERAGE patron's dining experience, has an efficient knowledge

SUPERVISOR such as quality control, in overall function of F&B
staff management, department. Must be a NCII
inventory, health and safety holder of F&B service and
Bread and Pastry
Production. At least 21-35
years of age.
Responsible for taking Must be a degree graduate
money in the form of cash, of any Accounting course.
check, or credit card from Have at least 1-2 years of
patrons in exchange for accounting experience and
CASHIER food or services. Scans has an efficient knowledge
items, provides change, in terms of cash and has a
balances drawer, and good communication skills.
processes card At least 20-30 years of age.
transactions.
Prepares all the set of Must be a degree graduate
menus—rice to viands. of any Hospitality or
Responsible for the Restaurant Services/
garnishing of the foods. Culinary course. Have at
least 2-3 years of F&B
supervisory experience and
CHEF COOK has an efficient knowledge
in overall function of F&B
department. Must be a NCII
holder of F&B service and
Bread and Pastry
years of age.
PASTRY CHEF Prepare pastries and cakes Must be a degree graduate
of any Hospitality or
Restaurant Services/
Culinary course. Have at
least 2-3 years of F&B
supervisory experience and
has an efficient knowledge
in overall function of F&B

department. Must be a NCII

Bread and Pastry
years of age.
Must be a degree graduate
Restaurant Services course.
Have at least 1-2 years of
Prepare or serve hot or cold bartending experience and
beverages and Clean or has an efficient knowledge
BARTENDER sanitize work areas, in overall function and
utensils, or equipment. standards in bartending.
Must be a NCII holder of
F&B service and Bread and
Pastry Production. At least
20-30 years of age.
Good-pleasing personality,
at least 5’6” in height and
has a good communication
skill.
Must be a degree graduate
Takes and delivers order to Restaurant Services/
the customer at a food Culinary course. Have at
WAITER/WAITRESSES service setting and greet least 1-2 years of dining
guests and ensure that they experience and has an
are provided with the efficient knowledge in
exceptional service. overall function of the
dining. Must be a NCII
Bread and Pastry
years of age. Good-pleasing
personality, at least 5’6” in
height and has a good

communication skill, and

has a good moral character.
At least high school or
college graduate. And has a
security training completion
Responsible for the and has a 2-3 years of
SECURITY PERSONNEL safeguard and security of security experience, at least
the store and of the 21-35 years of age. At least
customers. 5’5” in height and has a
good moral character and
good pleasing personality.
At least a college graduate
or high school graduate.
Basic maintenance and Have at least 1-2 years of
DISHWASHER cleanliness of the kitchen kitchen supervisory
utensils and wares, and experience and has an
kitchen area efficient knowledge about
the kitchen. At least 20-30
years of age.

HIRING PRACTICES
The business must achieve a high satisfactory state of the guest through
excellent service, by the efficient workforce of the personnel who will work for
the admirations and goals of the business. Caniar’s Plate ‘N Bottle together to its
mission and vision will need competent labor to achieve the aim of the business
through efficient hiring of employees. The following are the methods of the
business’ hiring process:
1. APPLICATION
First step of hiring, the management will acquire applications through
letters with attached of personal data (resume, CV) and it will be scan
by choosing an applicant who is needed and capable to the business
and has a related background for the business. After the management
had choose which is which, the chosen applicant/s will be contacted
for next process of application.
2. QUALIFYING EXAMINATION
In this second step of hiring the chosen applicants will be given an
examination composed of vocabulary, arithmetic, picture analysis and
an essay about their selves. The management will provide a rating of

50% passing score, so only those who will pass the exam will be
qualified for the next step of application.
3. INITIAL INTERVIEW
After the applicant passed the entrance examination, he/she will be
screened through initial interview which will be done by the manager
or by the owner. Through this initial interview the applicant is rated in
accordance to their attitude and if the manager or the owner satisfies
and grant the initial interview, the applicant will proceed to the next
process.
4. FINAL INTERVIEW
After the initial interview, the applicant will directly proceed to the final
interview wherein he/she will undergo a narrow interview which will be
conducted by the manager. In this process, the management will make
sure that the applicant reach the minimum requirements stipulated in
the standard of qualification (QS).
5. PRE-HIRING ASSESMENT
When the applicant passed the qualification standard for the final
interview, the applicant will proceed for the pre-hiring training. In this
case, the applicant will undergo 1 week of observation and training on

actual duty guided by assigned personnel to assist whether they are
capable enough for the designated responsibilities. Through this
process the applicant is religiously observe by the management if the
skill is properly implemented. After of 4 days of observation, the
management will gradually let the trainee to do the job with their self
and this will measure their attitude and skill if they are qualified for the
job.
6. COLLECTING OF FINAL REQUIREMENTS
After a narrow interviews and trainings, the qualified applicant will be
required to pass the final requirements including Medical Certificate,
Health Card, NBI, ATM Card, Barangay Clearance, and Police
Clearance. And after they comply all the requirements within the given
time, they are ready for being hired.
7. CONTRACT EMPLOYMENT
When the newly hired applicant complied all the final requirements
stipulated in the qualification standard, they are going to sign a
contract of employment for the first 3-6 months under observation
depending on their performance that they may be qualified for
promotion.

8. PERMANENT EMPLOYMENT
Under the process of contractual basis, the employee is properly
observed and evaluated in accordance to his/her performance
rendered. He/She may be qualified for a permanent position
depending on the result of the assessment and evaluation.
GENERAL BUSINESS POLICIES
CANIAR’S PLATE ‘N BOTTLE will deliver satisfactory reputation and good
image of service to satisfy the needs of our patrons, also for the weal of the
establishment through the framework of standards that guides the management
to the path of aiming the business’ goals. The following are the internal and
external policies of the business:
INTERNAL POLICIES:
 All employees must arrive at the store 30 minutes before their duty
allotted time.
 All supplies and amenities of the store must be clearly checked before and
after the operation of the store EVERYDAY.

 Every baggage of the employee must be checked by the security
personnel and must be acknowledge to the manager before entering the
store and after the time of duty.
 Using of prescribed uniform is strictly observed. Uniform must be wear
within the premise of the store, it must not be exposed outside the store.
 No wearing of unnecessary jewelries and accessories including watch.
Proper hygiene is strictly observed.
 Every employees are required to render 8 hours of service, 1 hour
break/lunch and 7 hours of work.
 The meal of all employees are provided by the store. Employees are not
allowed to go out for break.
 Permission of absence must be acknowledge to the manager 2 days prior
to the date of absence. Fail to do so, employee will be mark as AWOL.
 All regular employees must avail any insurance and incentives.
EXTERNAL POLICIES:
 All work is a TEAMWORK.
 Employees must treat its customer as his master.
 Always greet and smile the customer as they enter the store.

 The customer is not always right, but is always the customer, and it’s all
right for the customer to be wrong.
 The business is run first for the enjoyment, pleasure and safety of the
customers. Then for the convenience of the staff of the owners.
 Good service means never having ask for anything.
 The business is a free circus every day. All the employee should always
pay attention.

ORGANIZATIONAL STRUCTURE
MANAGER/ OWNER
FOOD AND SECURITY

BEVERAGE BARTENDER
PERSONNEL
SUPERVISOR
(2)
CASHIER
CHEF COOK
PASTRY CHEF
WAITER/WAITRESS
(3)
DISHWASHER

PERSONNEL DEVELOPMENT
Caniar’s Plate ‘N Bottle will be in need of 16 to 20 qualified personnel
to work consistently towards the core competence framework. Management has
adopted an effective interview process designed to staff the restaurant with highly
qualified people for each position. Each applicant will be rated and evaluated
according to a predefined set of standards adopted for each position. Background
checks will be utilized for designated positions.
A thorough training and seminar-workshop program will be adopted for
every position in the restaurant. Highly qualified people filling those positions will
be provided training materials and personal instruction. They will learn the
management’s process method of how to be an efficient successful worker.
These employees expand performance in speed of service, product
quality, good hospitality service and creating good relations with customers and
employee members. This helps the business and keeps employees committed
and motivated.

STAFFING EXPENSES
Pag- Salary/
Personnel SSS Philhealth
Salary/ Salary/D Salary/Mo ibig Annum
Hour ay nth
Manager 55.00 440.00 13,200.00 396.00 100.00 100.00 158,400.00
F&B Sup. 38.00 304.00 9,120.00 273.60 100.00 100.00 109,440.00
Cashier 28.00 224.00 6,720.00 201.60 100.00 100.00 80,640.00
Chef Cook 30.00 240.00 7,200.00 216.00 100.00 100.00 86,400.00
Prep Cook 30.00 240.00 7,200.00 216.00 100.00 100.00 86,400.00
Bartender 28.00 224.00 6,720.00 201.60 100.00 100.00 80,640.00
Waiter #1 22.00 176.00 5,280.00 158.40 100.00 100.00 63,360.00
Waiter #2 22.00 176.00 5,280.00 158.40 100.00 100.00 63,360.00
Waiter #3 22.00 176.00 5,280.00 158.40 100.00 100.00 63,360.00
Pastry Chef 30.00 240.00 7,200.00 216.00 100.00 100.00 86,400.00
Dishwasher 20.00 160.00 4,800.00 144.00 100.00 100.00 57,600.00
Security #1 20.00 160.00 4,800.00 144.00 100.00 100.00 57,600.00
Security #2 20.00 160.00 4,800.00 144.00 100.00 100.00 57,600.00
Total Salary
Expenses/An 365.00 2,920.00 87,600.00 2,628. 1,300. 1,300.00 1,051,200.
num 00 00 00

CHAPTER III
PRODUCT AND FACILITIES
INITIAL PRODUCT OR SERVICES
Caniar’s Plate ‘N Bottle is object to deliver highly satisfactory products and
services in an affordable cost appropriately for its valued customers. This business
will be offering three meals a day—breakfast, lunch, and dinner, and it will also
proffer pastries and desserts to complete the appetite of the customers
accompanied with its variety of scrumptious hot and cold beverages. For both
breakfast, lunch and dinner, the menu offerings will be traditional Filipino entrees, desserts,
snacks, fruit juices and liquors. Lunch will have smaller portions lighter fare and reduced
prices, whereas dinner will have heavier meal options. For its Restaurant Night event,
it will offer variety of alcoholic and non-alcoholic beverages with a choices of
perfect match of pulutan for the drink. This is what really matter when you are in
this beanery. Offerings will be a simple menu will be divided with breakfast meal
(“Umagandang Gising! meals”), lunch meal (“TangHalikain! meals”), dinner meal (“gabi
ka na naman! meals”), desserts (“taMISMO”), cold beverages (“”), hot beverages (“, pastas
(“”). The importance of themed names for the items is not only to provide add to the

concept of the restaurant but also to tie a positive connotation with riding or cruising to the
food options.
MENU LIST SERVING PRICE
 MEALS (breakfast)
Morning Tapsilog plate w/ rice Php 50.00
Morning Longsilog plate w/ rice Php 50.00
Morning Tocilog plate w/ rice Php 50.00
Caniar Morning Twister plate Php 70.00
Daing na Bangus w/ rice Php 50.00
Morning Eggplant Omelet w/ rice Php 40.00
Rice Php 10.00/ cup
Crab Omelet Php 80.00
Sizzling Sisig Php 60.00
Beef Ramble Php 70.00
Caniar Special Pancit Shanghai Php 50.00
Caniar Bangus Ihaw Php 60.00
Sinigang na Isda/ Pork/ Shrimp Php 85.00

 DINNER
Grilled Bangus with rice Php 100.00
Caniar Vegetable Mix Php 70.00
Caniar native chicken tinola Php 95.00
Beef Stroganoff Php 100.00
Caniar Special Bulalo Php 100.00
 PASTRIES/DESSERTS
Black Forest Php 40.00
Choco Truffle Php 35.00
Choco Pineapple Fusion Php 40.00
Chocolate Banana Muffin Php 35.00
Butter Scotch Php 35.00
Apple Cinnamon Php 40.00
 PASTAS
Caniar Tuna white spaghetti Php 75.00
Caniar Green carbonara Php 50.00
Caniar Baked fettuccini Php 75.00
Caniar Chicken Rigate Php 65.00

 COLD BEVERAGES
Mangoe juice Php 35.00
Pineapple juice Php 35.00
Orange nectar Php 37.00
Peach nectar Php 37.00
Grape nectar Php 37.00
Apple nectar Php 37.00
 HOT BEVERAGES
Cappuccino Php 45.00
Cafee Latte Php 45.00
Brewed coffee Php 25.00
Green tea Php 35.00
Hot Chocolate Php 35.00
Salabat Php 35.00
 PULUTAN
Krispy Squid Head Php 195.00
Kilawing Tuyom Php 255.00
Polpog Php 215.00

Gising-gising Php 215.00
Sizzling Crab Meat Php 240.00
 LIQUORS
San Mig Light Php 45.00
Red Horse Stallion Php 40.00
Red Horse 1L Php 110.00
Red Horse 500ml Php 50.00
Pale Pilsen Php 45.00
Caniar Coffee Rhum Php 35/ shot
The Bar Vodka Php 105.00/ bottle
Php 40.00/ shot
Generoso Brandy Php 99.00/ bottle
Php 35.00/ shot
Caniar Gorgeous Drink Php 50.00

PROPRIETARY FEATURES
Management will established sound operating guidelines to conduct the day
to day features of the business. This aims to provide policies, systems and
procedures that will be adopted and documented using the combined resources of
the management team. The company will provide a valuable and up to date
features including the packaging, promotions, advertising, menu promotion, other
products and services that are purposefully forefend efficiently.
The company will persistently preserve the uniqueness of decency for the
notion to hold the property standards and brand of the business to evaluate. This
are the act in the promotions of products and services that are peculiarly presented
with the other company. The company leans on the uniqueness of its variations of
the recipes, drinks, promotional activities, and owned products to have a constant
donative for the customers. The company will depend on the rules that govern the
proprietary feature aforementioned.

FUTURE PLANNED PRODUCT AND SERVICE
Caniar’s Plate ‘N Bottle will be having its augmentation after 5 years of
serving its patrons. In this expansion, the business will produce new and latest
innovations of international cuisine taste dishes. From local scrumptious starting
menus, the business will have its additional order even more tasty with touch of
international taste. The service will be more attractive to the community as we
evolve our ambiance into more therapeutic and human-friendly facilities and
well-oriented customer servers and management. The soothing beverages will be
even better as the business will add an organic juices and shakes suitable for the
health-conscious customers. Caniar’s Plate ‘N Bottle has future plans to provide
catering services for family reunions, weddings and other events desiring a
“home-style” menu. This could potentially become a large portion of gross sales.
The owners are targeting Year 2 and at that point, a sales agent would be hired
to directly market the products for daily delivery or catered functions.
The Bar service will create a rare site of entertainment by innovating the
ambiance of the bar into a more socialize style in terms of constant live band and
more lightly gay place. As this business evolved, adding of more staff will be

applicable and the business will effortlessly provide an even better real-customer
satisfaction.
PHYSICAL FACILITIES
Caniar’s Plate ‘N Bottle is located at a commercial and industrial land in
Kabankalan City, Negros Occidental. A lot area of 667 square meters commercial
property near Lopues Department Store Kabankalan Branch. The building is
constructed with fully furnished equipment, facilities, and a well-ventilated area.
That is very suitable for its clientele where they can spend much time and pleasure
with a great purpose.
The establishment is fully air-conditioned that is practically conducive for
the families, individual and other group to have their get together. We will be
providing a well-furnished and friendly dining lounges and facilities which is
therapeutic to the customers. For the customer to enjoy their great time of
eating, the area is provided with a soothing and joyful music in every corner of
the dining. And for the security and safety of the establishment and of the
guests, video surveillance will be in place in every site of the store to monitor
every activities and to deter the possible crimes, also there will be security
personnel on-duty to fully check and safeguard the customers and the

establishment. The POS (point of sale) system will be provided to be the control
center to regulate the flow of service and item preparation and built-in cash
control will help in tracking sales and receipts. This will be open 7 days a week.
The restaurant anticipates serving continuously during the breakfast, lunch, and
dinner meal periods.
EQUIPMENT REQUIREMENTS
SUPPLIES AND DESCRIPTION SUPPLIER QTY UNIT TOTAL

EQUIPMENT PRICE COST
POS System Use for cash BISMAC 1 20,000.00 20,000

register (which Corp.
in recent times
comprises a
computer,
monitor, cash
drawer, receipt
printer,
customer
display and a
barcode
scanner)
Square Use for dining Varseni 15 400.00 6,000.00
tables Furnitures

Wood chairs Use for dining Varseni 45 300.00 13,500.00

tables Furnitures
Round tables Use for bar Varseni 10 400.00 4,000.00

Furnitures
Frying pan Use for frying Warlen 3 300.00 900.00

recipes Industrial
Sales Corp.
Sauce pan Use for making Warlen 3 450.00 1,350.00

sauces Industrial
Sales Corp.
Ladles Use for cooking Warlen 5 50.00 250.00

Industrial
Sales Corp.

Serving spoons Use for serving Warlen 25 50.00 1,250.00

menus Industrial
Sales Corp.
Knives Use for cutting Warlen 8 180.00 1,440.00

ingredients Industrial
Sales Corp.
Chopping boards Use for Warlen 8 80.00 640.00

chopping Industrial
Sales Corp.
Dinner Spoons Use for dining Warlen 150 50.00 7,500.00

Industrial
Sales Corp.
Dinner Forks Use for dining Warlen 150 50.00 7,500.00
Industrial
Sales Corp.
Use to store Warlen 1 25,000.00 25,000

ingredients and Industrial
supplies Sales Corp.
Refrigerator

Baking pan Use for baking Warlen 3 200.00 600.00

pastries Industrial
Sales Corp.
Mixing bowls Use for mixing Warlen 5 200.00 1,000.00

ingredients Industrial
Sales Corp.
Electric blender Use for Warlen 2 3,500.00 7,000.00

blending Industrial
beverages Sales Corp.
Oven with burner Use for baking Warlen 2 15,000.00 30,000.00

and cooking Industrial
Sales Corp.
Spatulas Use for baking Warlen 3 80.00 240.00

Industrial
Sales Corp.

Gas fuel Use to fuel in Petron 2 780.00 1,560.00

cooking
Dinner plates Use in dining A.Belleza 150 120.00 18,000.00

Glassware
Dessert plates Use in dining A.Belleza 150 100.00 15,000.00

Glassware
Dessert Use for dessert Warlen 150 70.00 10,500.00

spoons Industrial
Sales Corp.
Use to store A.Belleza 2 200.00 400.00

water Glassware
Jug

Ice bucket Use for ice A.Belleza 10 150.00 1,500.00

Glassware
Water goblets Use in dining A.Belleza 150 45.00 6,750.00

for water Glassware
Shot glasses Use in bar A.Belleza 100 25.00 2,500.00

Glassware
High ball glasses Use for bar and A.Belleza 100 40.00 4,000.00
dining Glassware
Can openers Use in bar for Warlen 5 25.00 125.00

opening drinks Industrial
Sales Corp.
Use for bar Zubiri Ice 10 100.00 1,000.00

Plant bags
Ice

Bar tray Use to serve Warlen 5 300.00 1,500.00

drinks Industrial
Sales Corp.
Coffee maker Use to make Warlen 1 3,000.00 3,000.00

coffee Industrial
Sales Corp.
TOTAL SUPPLIES 194,005.00

AND EQUIPMENT
EXPENSES
PRODUCT AND PROCESS CAPACITY
Caniar’s Plate ‘N Bottle will profound to accommodate maximum of 500
customers for the restaurant and 300 customers for the bar.

OPERATING PROCEDURES
Welcoming the guest Priority lane for

PWD, senior
citizen, etc.
Customer counter
order with payment
(advance call for
immediate ordering) Delivery
promise time Customer will
Serving of
3-5 mins avail vacant
Collection of Guest’s order/s
seat and wait
order for the order
Bussing out dishes
Customer satisfaction
Welcoming the Guest:
 A security guard will be the one who will open the door for the walk-in
guest, and greets with a smile.
 Also service crews are required to have a magical word to the customers.

Dine-in Order Process:
 A guest will fall in line at the counter to choose their desired order. (For
the senior citizens or PWD customers, a priority lane will be provided).
 There will be an advance-call that will be done by a service crew for a fast
order placement for the customer.
 A suggestive selling will be delivered by a cashier or by the service crew.
 Order process time is maximum of 10 minutes. A customer will be given a
priority number for the delivery of their order/s, or they will wait their
order to serve on their table.
 Encourage the guest to enjoy.
Take-Out Order process:
 Customer will choose their desired order at the counter. (Priority lane will
be provided for senior citizens or PWDs)

 A suggestive selling will be delivered by the cashier or by the services
crew.
 Cashier will call the order to the kitchen for the preparation. Then
payment will be processed.
 Order/s will be packed in a personalized Caniar container.
 Thank the guest and persuade to come back again.
Bar Operation:
 The Restaurant Night will start 8:00 in the evening.
 The security personnel will do the customer monitoring and checking
before the customer enter the bar.
 The customer will proceed to the counter to have its choice for liquor/s
and pulutan, and they will be taken by the waiter to their desired table.
 Serving the order/s of the customer.
 Encourage the customer to enjoy a happy hour!

Caniar’s Plate ‘N Bottle will be open 7 days a week for breakfast, lunch and
dinner requiring multiple shifts. The manager/s will write the schedules. The
schedules will be written in a manner that will allow the ability to increase or
decrease hourly labor according to sales volume in order to maintain a consistent
labor cost control.
Operating procedures for serving foods and drinks is highly important in the
training of servers for quality control. The procedures to instruct servers in serving
hot food in the right portions and with appropriate condiments; drinks are serves
with attractive garnishes where required; and dishes, glasses, cutlery and napkins
must be clean. As part of your operating procedures, you may use to encourage
employees to "eat with their eyes" before serving the dish. If it does not look right,
it should not be served.
Putting together the operating procedures on our business enables the
restaurant to function without the owner. To help us with the process, employees
can assist by preparing a detailed description of their jobs, itemize everything they
do. Add to the role any forms and checklists with instructions on how each task of
the role should be performed. Breaking the tasks down can help to make the
process more manageable.

SIGNIFICANT VENDORS
Caniar’s Plate ‘N Bottle is open to serve in all types of people regardless of
the status of life and the achievements. It is the business understanding to provide
an awesome and meaningful yet affordable services for people in all walks of life.
One of the greatest highlights of this endeavor is its high versatility and
customization for consumer preferences. Teaming with opportunities and room for
innovations.
The prime consumer of this venture is not limited for professionals, diners,
business enthusiast, couples, families, colleagues, peers, officials, and other
relating individuals. The business firmly believe that rendered service is not
restricted to anyone who are aiming the right meaning of enjoyment and
entertainment.
LICENSING REQUIREMENTS
 DTI Business Name Registration Certificate
 Barangay Business Clearance
 Liquor License
 Mayor’s Business Permit

 Location Clearance
 Sanitary Permit
 Bureau of Internal Revenue
CHAPTER IV
INDUSTRY ANALYSIS
BACKGROUNDS/TRENDS of the STUDY
One way to develop a business is to identify key market trends. As these
will show the opportunities to grow the business. Market trends are any significant
changes to the market.
To rationalize the service this intend business plans to change customer
needs, such as increasing and innovating product and service usage. Pricing, such
as discounting or giving rebate especially for the loyal customers in the way of
rewards. Technology, such as the increasing use of online purchasing. Advertising
the business through the use of latest technology and social media, also in
preparing the products not only in cooking but also for the expediency of our
patrons. Innovated service of entertainment will drive the customer into the real
home of the so-called pleasure.

TYPICAL CUSTOMERS and BUYING PATTERNS
This business offer two types of service—restaurant and bar. The proposed
restaurant will be available every time for ravenous-appetite of anyone who wants
to satisfy their cravings and desire of scrumptious diets—from young to old eons.
This will be available to those who have any purpose of celebrations and elegance.
The bar will be available to those who are in legitimate ages probably for 18 years
of age and beyond. This proposed type of service will surely create an outline of
entertainment and pleasure to the customers.
The business will be open from 18 hours every day. Breakfast menus will
be available from 7:00 am until 10:00 am, then the menus will be converted into
lunch menus until 5:00 pm. Dinner menus will be available from 5:00pm until
10:00pm. Starting 11:00pm, the Restaurant Night will be open until 12:00 am.
The buying process represents a number of stages that the purchaser will
go through before actually making the final purchase decision. The consumer
buyer decision process and the business/organizational buyer decision process are
similar to each other. Obviously core to this process is the fact that the purchase
is generally of value in monetary terms and that the consumer/business will take

time to actually assess alternatives. For Fast Moving Consumer Goods the purchase
decision process tends to be shorter/quicker, and for habitual purchase behavior
or repeat purchases the decision process is short-circuited. Stage one is the
recognition of the particular problem or need and here the buyer has a need to
satisfy or a problem that needs solving, and this is the beginning of the buyer
decision process. Stage two is where we begin to search for information about the
product or service. Buyers here begin to look around to find out what’s out there
in terms of choice and they start to work out what might be the best product or
service for solving the problem or satisfying any need. Stage three sees the
evaluation of the available alternatives whereby the buyer decides upon a set of
criteria by which to assess each alternative. We buy or select a
product/service/supplier at stage four. Individuals or teams of buyers make the
final choice of what to buy and from whom to buy it. Interestingly the process
does not stop at the point of purchase because there is a stage five called the
post-purchase evaluation. The process continues even when the product or service
is being consumed by the individual or business. So if it doesn’t meet your needs
or solve your problem you can take action to improve the product or service. Your
actions at this point might inform other potential buyers who would be keen to
hear about your experiences – good or bad.

MARKETING NICHE
Kabankalan City is a first class city and second most populous city in the
Negros Island Region next to Bacolod City. We all know that the basic need of
people is food, essential part of everyone’s lives and this is a continuous segment
that have a strong pace to fulfill individual basic needs. Prime location with easy
access to the center city, Caniar’s Plate ‘N Bottle will establish its facilities soon to
public as possible. Unique delicious menu and excellent service will be the reason
to gain the loyalty of the customer for the business. A modern bar and fine dining
restaurant but cheaper in price and the business will gain reputation to the local
area to become famous in continuous projected years.

COMPETITORS
When you start a business it is important to assess the competitive
landscape so you have a strong sense as to who is targeting the same customers
as you, what resources they have at their disposal and the bases on which they
intend to compete i.e. product features, service quality, price, focus etc.
DIRECT COMPETITOR STRENGTH WEAKNESS
ALTON BAR AND  Established  Far distance

RESTAURANT business from the center
already city
 Common place
in the
community
TOTEM BAR AND  Established  Rarely
RESTAURANT name already operating
 Far away from
the center city
INDIRECT STRENGTH WEAKNESS
COMPETITOR
PERICO RESTAURANT  Located along  Mud-covered

the highway and rocky
 Accessible and motorway
spacious
parking lot

MELTING POT  Accessible  Small

location population of
 Good ambiance customers
 Troublesome
when rain
strikes
WOW CHICKEN  Accessible  Inconvenient
RESTAURANT location ambiance
 Small area
SA BALAY  Established  Small
RESTAURANT name already population of
customers
 No parking lot
 Usual serving of
food
PENSIANG  Established  No parking lot
RESTAURANT name already  Small area
 Serves delicious  crowded area
recipes  inconvenient
 Accessible ambiance
location
AMPLE’S  location along  old facilities
RESTAURANT the road  usual food offer
 established
name already

SWOT ANALYSIS
Strengths Weaknesses
- 17 hours for the customer - recruiting and retaining quality

- Excellent service to the customer will be employees
served - it is a new business wherein the
- Expertise of the manager also the company should strive to earn the
strength of the business thrust of the community
- Offers job opportunities to the local - No reputation
residents - Don’t have a known customer list
- Prime location with easy access from the - Low price of competitor product
center city - Limited resources
- Exceptional staff with the “can do” - Expensive raw material
attitude
- Due to the small size, the company
believes that it can provide exceptional
quality by hands selecting our market
specials when compared to our larger
corporate competitors
Opportunities Threats
- Little barriers to entry allows for - Rising operating cost

immediate business opportunities - Building/maintaining sales volume
- Adopt new trends in terms of service and - Consumers that believe that meals at
menus home are healthier than those
- Upgraded facilities can also attract prepared in the restaurant
customers - Competition to other restaurant will
- New technology will improve the image also the threats of this business
of the business - Changing trends
- Expansion of the business not only in the - Shift in customer taste
local market but also to the neighboring - Tax increases
cities
- Open for innovation
- Gain customer loyalty

UNIQUE SELLING PROPOSITION AND OVERT BENEFIT
Caniar’s Plate ‘N Bottle will be able to offer home-style meals for a
reasonable price in a comfortable ‘home-like’ setting. The average check price is
expected to be in line with industry standards. Because of our current expertise
with vendors, and our excellent credit, we can negotiate better credit terms than
say someone brand new starting a restaurant. The business will also be able to
keep our menu reasonably priced by offering menu items that take advantage of
seasonal produce further reducing price. Finally this will keep the prices in check
by meticulous monitoring of the controllable expenses – keeping close eye on the
Prime Cost Report and Inventory. By initially employing family members who will
work for lower and reduced wagers, for example, the business can further reduce
the controllable expenses.

CHAPTER V
MARKETING PLAN
MARKETING OBJECTIVES
Caniar’s Plate ‘N Bottle will encourage to attain its patrons to have an
outstanding dining savor and pleasurable social environment. In the direction of
grass roots to endorse the new products in the market. Planning and effective
promotions to achieve publicity is a tool to increase the value of costumer and its
sales performance.
The following will be the Marketing Objectives of the management:
I. FIRST YEAR
a. 1st quarter
 Broadcasting the building of the new business in the
community
 Generate business preferences and promotional posters
 Administrate market canvass
b. 2nd quarter

 Supplement the conceptualized ideas
 Publishing of leaflets and ads
 Synopsize the market survey
c. 3rd quarter
 Sustentation of the advertisement and promotional activities
 Application of new substitutive marketing plan
d. 4th quarter
 Monitoring the previous promotional activities
 Broadcasting and analyzing more effective market planning
 Fabrication and meeting the future market causation
 Evaluation and assessment of implemented programs
SALES AND DISTRIBUTION
Customer service is of the utmost importance. Customer surveys estimate
that only 1 in 20 customers that have a problem in a restaurant will tell
management about it. It will be our goal to provide a wonderful home-style meal
combined with superior customer service. Training programs will include teaching
materials to train our employees about service attitudes, customer perception and
how to handle guest complaints. The managers will conduct periodic staff meetings

intended to review policy, increase guest satisfaction and to keep a general line of
communication between staff and management. All guest complaints will be
acknowledged by the staff and referred to management. Programs will be in place
for all types of guest complaints. More serious complaints will be documented and
kept on file. Customer feedback will be accomplished by customer surveys or the
use of mystery shoppers.
WARRANTIES,
The business location is suitable to attract customers since it is in the center
of entrepreneur site, in terms of establishment can stay for more than 5 – 6 years
for only interiors and wall painting are needed for annual furnish. The business is
guaranteed to make profit and estimated to come up with the return of investment
in just more than a year and passive feasibility study was made to ensure a good
market and outcome for the business. Facilities and equipment are of good brands
of choice to maintain a quality of products Sanitation and Environmental safety are
prioritized, workers and utilities were of good health and status to ensure an
excellent quality of service to all valued customers.
Caniar’s Plate ‘N Bottle with its product (products list) and all its accessories
is intently made to render quality of both food and service to the people.

Promotional Plan
A restaurant business is a lifetime business, since it provides primary
needs of human beings, which are food and beverages. Restaurant is one of the
great industries and never losing its attractiveness in customer. This business is
full of potential, prospect, fast growing industry, and this business can lead to
success of owner with the capability to manage and operate the business well.
To start the business it will focus in advertisement and promotion to engage
different types of target market. Caniar’s Plate ‘N Battle will advertise the product
through online because internet now is the newest and fastest growing way to
advertise certain product and also for the convenience of the customer to
purchased certain product of the business, posting tarpaulin and streamers prior
to the opening, giving flyers to the local community, inviting prominent people
for the ribbon cutting for the business opening and last, giving discount to the
customers by purchasing the product and to spread information about the
availability of business to its specific target market.

Finding the Survey
Finding the survey is very important to the business it is used to collect
data to gather information to know if the business is applicable to the location.
The proponents of the business produce survey questionnaire to the local
community to determine on how accessible the business will be. They produce
50 questionnaire and let the local resident decide if the business can operate in
that area. As a summary, 45 people agreed for the business Caniar’s Plate ‘N
Battle to be contracted, 5 people disagreed because of personal issues. Majority
of the respondents are agreed to the proposed business.

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WVSU Extension Campus Restaurant Business Plan

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West VisAyAs stAte UniVersity

Extension Campus in Himamaylan City

Tourism and hospitality are co-related and grouped together as a single

these industries cover the restaurants, accommodations, hotels and other

personal and professional, are celebrated in restaurants. Acquaintances become

│Caniar’s Plate ‘N Bottle│

friends around a table in the safe and controlled environment of a restaurant.

Individuals become lovers across a restaurant table, sometimes.

Independent restaurants are important in communities. Not only can

│Caniar’s Plate ‘N Bottle│

Caniar’s Plate ‘N Bottle intend to succeed by providing people a combination

varied group of successful people. It focuses on maintaining the quality and

establishing a strong identity in the community. The main purpose in marketing is

be the main marketing force.

The propose business will constitute two types of service—restaurant and

│Caniar’s Plate ‘N Bottle│

Caniar’s Plate ‘N Bottle will create an appealing and entertaining

atmosphere with unbeatable quality at an exceptional price. An exciting and

priced restaurant, we are aiming to be the value leader.

│Caniar’s Plate ‘N Bottle│

Caniar’s Plate ‘N Bottle will guarantee that the

purpose of this food and beverage service shall be

fulfilled to gain customer patronization and utmost

customer satisfaction. This is how the business is

created in a motivated plans and boundless efforts

to deliver a meaningful pleasure to the local and

tourist patrons of the City of Kabankalan.

│Caniar’s Plate ‘N Bottle│

it, through the strength of the four owners.

│Caniar’s Plate ‘N Bottle│

This proposed business is a partnership, which is legally operated by 4

"economy of scale" with the sharing of both responsibility and funding

This business is a general type of partnership, wherein the owners manage

the owners are also liable for the obligations.

Regulations of this partnership business:

 Share equal cost of start-up.

 Share impartial responsibilities and work.

 Share businesses risks and expenses.

 Complementary skills and additional contacts of each partner can lead to

the achievement of greater financial results together than would be

 Mutual support and motivation.

│Caniar’s Plate ‘N Bottle│

Disadvantages of a partnership business:

for all the debts, not just half of them.

and differences of opinion can lead to these agreements, a “falling out,”

or even one partner buying out the other.

 A friendship may not survive a partnership. Keep in mind that “A

friendship founded on business is a good deal better than a business

│Caniar’s Plate ‘N Bottle│

Kabankalan what it wants.

This have faith to become successful in this endeavor since in Kabankalan

hot/cold drink but to provide also entertainment and enjoyment.

│Caniar’s Plate ‘N Bottle│

Caniar’s Plate ‘N Bottle will be located in a commercial and industrial land

of the progressing City of Kabankalan, Negros Occidental. A lot area of 667

square meters commercial property in Guanzon Street near Lopues Department

This propound business is a start-up bar and restaurant retail

establishment owned and managed by 4 business restaurateur. This expect to

│Caniar’s Plate ‘N Bottle│

higher-income local market area residents and tourist.

This business intends to provide scrumptious variety of foods and

the snacks the business offers variety of mouthwatering pastries and

│Caniar’s Plate ‘N Bottle│