A Business Feasibility Study

A BUSINESS FEASIBILITY STUDY
PROPONENTS:
Narag, Allan John
Zinampan, Jaypee
Aviles, Ana Mae
Darilag, Karmela Jane
Guiyab, Jonamae
Ramos, Lineth Mae
ROMMEL ROYCE CADAPAN
ADVISER
EXECUTIVE SUMMARY
Name of the firm: Chicken All the Way
Location: Mabini Corner, Tuguegarao City

We, the proponents of this project, believe that demand for fried chicken currently
and for the next years is booming. This brought about the concept of Chicken All the Way, a
fried chicken delivery stall. Chicken All the Way offers a variety of fried chicken recipes in
just one place. This include original, garlic, Korean-style, buttered, sweet chili, and chili
cheese fried chicken.
The target customers of Chicken All the Way are employees and students. Its
products are differentiated and priced low to appeal to the taste of target customers. While it
is true that there are already a lot of sellers in the fried chicken industry of Tuguegarao City,
none of them offers the combination of variety, quality, and affordability Chicken All the Way
has to offer.
Chicken all the way is intended as a partnership organization composed of
individuals who shall also be the officers of the business. Each partner is expected to
contribute in the capital of the business and in the management of its affairs or operations.
NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS
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MARKETING
ASPECT
I. Marketing Mix (4Ps) Product
Chicken All the Way has come to serve a freshly cooked broiler chicken floured,
battered and then fried. It also has breading which adds a crisp coating or crust to the
exterior with different delicious dips as customers would choose. Together with the delightful
fried chicken made available just next to you. There are six types of fried chicken that you
can make your choice for. The product is good for all occasions. We deliver our products to
specific places and also the customers could visit our store to order personally. Chicken All
the Way serves:
Fried chicken
• Original Fried Chicken
• Garlic Fried Chicken
• Korean-style Fried Chicken
• Buttered Fried Chicken
• Sweet Chili Fried Chicken
• Chili Cheese Fried Chicken
Place of Distribution: Tuguegarao City, by Direct Purchase in Store or by Delivery
The business will be put up in a space near the SM Downtown, Tuguegarao City in
which students, employees and other customers easily see this new unique place of chicken
specials at an affordable price. The place is accessible mostly to students and is near to the
Plaza of Tuguegarao. Customers may also contact Chicken All the Way for delivery. We
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also offer our products to KTV bars, restobars and catering services since we also aim to
intensify our marketing efforts by forming reliable partnership with this business.
Pricing:
The prices of the products are pocket friendly and are within the capacity of the
target customers. We arrived at the prices depending on the production cost which is
computed for each type of product. But the mark-up is ranging from (20%-30%) on cost on
the variable costs only. The low prices of the products are justifiable because most of the
ingredients can be purchase locally and in bulk thereby reducing purchasing costs. While the
products are to be offered at low prices, we make sure the costs are covered and profit is
earned from prices listed below and most importantly, that quality is never sacrificed.
Customers will be likely to buy our product often because aside from an affordable price, we
also assure them the quality of product and service they want.
Fried Chicken
Per Piece Price
Original Fried 19.00
Chicken
Garlic Fried 26.00
Chicken
Sweet Chili 28.00
Fried Chicken
Buttered Fried 32.00
Chicken
Korean Fried 30.00
Chicken
Chili Cheese 28.00
Fried Chicken
Package (3 Price
pieces)
Chicken
Garlic Fried 77.00
Chicken
Sweet Chili 83.00
Fried Chicken
Chicken
Korean Fried 89.00
Chicken
Chili Cheese 83.00
4
Fried Chicken
Package (5 Price
pieces)
Chicken
Garlic Fried 129.00
Chicken
Sweet Chili 139.00
Fried Chicken
Chicken
Korean Fried 149.00
Chicken
Chili Cheese 139.00
Fried Chicken
Package (8 Price
pieces)
Chicken
Garlic Fried 206.00
Chicken
Sweet Chili 222.00
Fried Chicken
Chicken
Korean Fried 238.00
Chicken
Chili Cheese 222.00
Fried Chicken
Promotion: Discounts and Freebies, Flyers and Partnership with other businesses
The business is to concentrate its promotional activities on grabbing the customers since a
lot of competitors are already existing in the market. Promotional and marketing efforts
would include:
• Discounts
Discounts are given to those who purchase in bucket. Coupons may also be given to
customers who purchase at least 5 bucket-of-8 fried chicken.
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BUCKET DISCOUNT
Of 3 1 peso
Of 5 1 peso
Of 8 2 pesos
• Freebies
For purchase of packages:
✓ There are freebies to be given that the customer can use and the follow.
✓ Free delivery for every purchase of at least 3 buckets of 8 fried chicken
• Flyers
We distribute flyers to promote our product. Eventually, we can solely rely on word of mouth
for we believed it to be the most effective way of surviving in this industry.
• Partnership with other business

Forming alliances with other business would help in introducing and strengthening the
position of the product in the market. These businesses would include bars, catering
services and the like. Doing this would not be so impossible in Tuguegarao City which is a
very commercialized and industrialized city.
II. Target Market
Undeniably, chicken dishes captivate the hearts of Cagayanos. We are targeting young
students from the different schools (USL, CSU - Caritan, SPUP, etc.) and employees as our
primary market. These students and employees are most likely to eat outside than to cook
their food or to eat at home. They also tend to eat at places that are nearer from the school
they attend to, so “Chicken All the Way” will be the easiest staple they could reach out and
run to.
Those people, regardless of age and condition who wants to try our recipes can also be part
of the market. Since, the newly opened mall is near our area, shoppers may come alike in
busy hours. It is an alternative quick bite just across the street and could be easily reach out
for delivery.
III. Demographics
Based on the location, our most feasible customers are students and workers who
are near our establishment, since it is located at the centre of Tuguegarao where most
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people come to have their ventures. We are engaged in delivery service so we can also grab
customers outside the vicinity of our location. There is no such designation as to whether the
customer is a male or a female. Our product does not also require employment status to
acquire our product because our prices are already set at its acceptably low level where
anyone could afford. The customer’s income is also not likely to become a basis of
acquisition. There is no diversification of customers as to marital status.
IV. Psychographic
We deliver our products to let the customers grasp that their ever-favorite fried chicken
recipes with delicious dips can already be reached one call away from them. Their
preferences will double their frequency in buying our product.
Chicken recipes are not choosing any seasons on when to be best served because chicken
is one of the ever-favorite food of the mass.
Chicken All the Way shall be viewed to be flexible to customer preferences.
V. Market Share
Chicken All the Way is going to earn market share through grabbing existing market share
since this due to some competitors who have gained most of the shares in the industry.
Chicken All the Way would then be competent enough to make customers and sales.
VI. Marketing Plan
Market share is a measure of the consumers' preference for a product over other
similar products. A higher market share usually means greater sales, lesser effort to sell
more and a strong barrier to entry for other competitors. A higher market share also means
that if the market expands the leader gains more than the others. A company's market share
is the percentage it controls of the total market for its products and services.
Chicken All the Way is going to earn market share through grabbing existing market
share since this due to some competitors who have gained most of the shares in the
industry. Chicken All the Way would then be competent enough to make customers and
sales. We can increase our market share through innovation, strengthening our customer
relationships by responding to our customers quickly and by showing off our strengths in
order to outsmart competition.
How can we able to take the customers of our competitors? We innovate our product
by offering different types of fried chicken recipes and dipping from all over the world from
which you can choose and by offering it primarily through delivery. One of the most effective
strategies to break into a new market and obtain market share is to offer our product or
service at a much lower price than that of our other competitors. And then, once we are well
established, we can slowly raise our price closer to the rest of the market and increase our
profitability further. The price of our product is pocket friendly and is within the capacity of
the target customers.
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VII. Market Strategy
We differentiate our product and service to include variety, quality and affordability.
The success of our business depends entirely on the appeal of giving customers
freedom to choose from variety of products we offer. While it is true that popular food chains
and street vendors already offer this product, none of them offer variety. We offer different
types of fried chicken recipes and dipping from all over the world from which you can
choose. Also, we only do delivery and most of the customers sort to home delivery
nowadays because of the worsening case of close traffic. This unique concept of our
business will give our business greater position compared to our competitors.
VIII. SWOT Analysis
Strengths
• Variety
There is no other food business in Tuguegarao which offers its fried chicken
products the way we want to offer it. It is only through us that you can enjoy a quality
fried chicken at low price and hassle-free service or delivery.
• Expertise
Since fried chicken has long been discovered and innovated to adjust to
individual preferences, we expect that the expertise necessary to sustain the quality
of the product can be easily acquired at a low cost. Internet has a role to play with
this since almost everything is accessible online nowadays.
• Raw Materials
The ingredients for the products will be purchased locally as much as
possible. By doing this, we maintain the quality of the product and the savings we
can get. Also, we can respond immediately to raw material shortages.
Weaknesses
• Grabbing
Since there are a lot of competitors in our target market (from sidewalk vendors to food
chains), Grabbing our target customers would take a great deal of effort and time. Therefore,
similar marketing efforts would not contribute much in attracting customers.
Opportunities
• Location
We strongly believe that Tuguegarao City is a fried chicken-lover location. In fact, a lot of
chicken vendors flock in its sidewalks.
• Alliance with other businesses

We can also reach a reliable partnership with restobars, ktv bars and the like since our
products are perfect for “pulutan”.
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Threats
• Threat to demand
Recently, bird flu struck the country. Customer response in this kind of unexpected situations
create a very bad impact on the demand of the product.
• Entry of new competitors

This kind of business has low cost of entry.
• Advocacy of healthy living

Excessive consumption of fried chicken that has a high cholesterol content impairs healthy
living. Advocacies that promote healthy living would discourage people to buy.
Consequently, we would need to increase our marketing efforts which would entail us higher
costs
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IX. Survey Results
1. Do you buy fried chicken

outside?
45
45 42
40
35
30
25
Yes
20
15 No
10 5 8
5
0
EMPLOYEE
STUDENT
For both the students and the employees, almost all are buying fried chicken outside
or 87 out of the 100 respondents answered Yes
2. Are you willing to buy

new fried chicken recipes?
Yes
No
98
Their willingness to buy new fried chicken is relatively high. 98% would like to try new recipes of
fried of fried chicken. Also, this would determine how consumers will respond in
the introduction of Chicken All the Way.
NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS 10

3. Demand for Original Fried Chicken and Garlic Fried
Chicken
30
26
25 24
20 21
20
17 1 pc
15
3-pc bucket
12
10 5-pc bucket
5 8-pcs bucket
5
0 1
ORIGINAL FRIED CHICKEN

GARLIC FRIED CHOCKEN
4. Demand for Sweet Chili Fried Chicken

and Chili Cheese Fried Chicken
18
18
18
16
16
14
11 12
12
10 1 pc
8 8
7 3-pc bucket
6
5-pc bucket
4
2 8-pcs bucket
2
0
SWEET-CHILI FRIED CHICKEN

CHILI CHEESE FRIED
CHOCKEN
5. Demand for Korean style Fried Chicken

and Buterred Fried Chicken
20
NARAG,20ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS
18 16
16 14
14 11
13
12 11
8 3-pc bucket
6
6 5-pc bucket
4
4 8-pcs bucket
2
The following graph shows the level of frequency of by how many times our target
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customers will buy our product and their willingness that their orders will be delivered.
KOREAN-STYLE FRIED
CHICKEN
BUTERRED FRIED CHOCKEN
6. How often would you 7. Are you willing to
buy? purchase by delivery?
12 7 daily 18
13 once a week
32 Yes
twice a week
No
thrice a week
36 occasional
82
In order to determine how customers wanted they are to be served, several factors
are considered, for example is the price they are willing to pay for our product and as well as
the environment, product quality, health, process and convenience. The graph presented
below shows that most customers tend to consider more the business’ prices and quality of
the product.
When purchasing food, which

factor do you always consider
(choose 1 only)
34
27
21
18
PRICE SERVICE STORE ATMOSPHERE PRODUCT QUALITY
Price Service Store Atmosphere Product Quality
The chart below shows that people would always choose the lowest possible price for a product.
Only few or 12% picked the price 21-25.
12
How much are you willing to pay
for a piece of fried chicken?
87
12 1 0
20-25 26-30 31-35 36-40
20-25 26-30 31-35 36-40
X. Demand and Supply Analysis

Based on the survey, 87 out of 100 (87%) respondents of Tuguegarao buy fried
chicken or eat outside, and 98 out of the 100 respondents (98%) are willing and able to avail
new fried chicken recipes. Technically, 98% of the 87% demand of chicken products wants
to avail new fried chicken recipes.
Therefore, it can be inferred that 85.26% is the demand of the business being
proposed. Frequency refers to the amount of time (in days) that customers are willing to
spend.
Respondents can choose the recipes they want and specify how many (1pcs, 3pcs,
5pcs, 8pcs) and how often (daily, weekly, twice a week, thrice a week, once a month) they
will buy. In order to arrive at the annual demand, we only considered the 100 respondents as
a representative of the population. The demand per month varies because of the different
factors that can affect the demand of the consumers such as different days per month.
QUANTITY
RECIPE 1pc bucket of 3 bucket of 5 bucket of 8
 Original Fried 1593 6294 4699 1100

Chicken
 Garlic Fried 1387 4092 2693 366
Chicken
 Korean-style 1009 4333 6361 3301
Fried Chicken
 Buttered Fried 814 4367 5788 2842
Chicken
 Sweet Chili 1685 1994 8367 4401
Fried Chicken
 Chili Cheese 1055 2751 3438 4310
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Menu 2018 2019 2020
Demand Supply105 Demand Supply Demand Suppl
% y
Original Fried 13746 14433 15121 15877 16633 1746

Chicken 17.39% 4
Garlic Fried 8529 8955 9382 9851 10320 1083
Chicken10.79% 6
Korean-style 14971 15719 16468 17291 18115 1902
Fried 0
Chicken18.94%
Buttered Fried 13770 14458 15147 15904 16661 1749

Sweet17.42% 4
Chili Fried 16473 17296 18121 19027 19933 2092
Chicken Chicken 9
20.84%
Chili Cheese 11556 12133 12712 13347 13983 1468

Fried Chicken 2
14.62%
XI. Market Analysis Summary
The population of Tuguegarao City as of August 1, 2015 was 153, 502 based on
the 2015 Census of Population (POPCEN 2015). This indicate an increase in population
growth rate of Tuguegarao City by 9.54%. It denotes that demand for food consumption will
also increases as food is considered to be one of the necessities of man. Tuguegarao City
nowadays is currently growing which is very evident by the numerous building of different
establishments more specifically to food industry. Because of the youth’s curiosity and their
fond of exploring new things, they will definitely be updated and avail the product of Chicken
All the Way. Furthermore, the location of the business is very accessible very convenient to
visit. And in other cases, customers may also contact Chicken All the Way for delivery. The
business brings new and unique taste of quality foods which will be of great help to lead
Chicken All the Way to its success.
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TECHNICAL
ASPECT
I. PRODUCT
Chicken All the Way offers a variety of fried chicken recipes known to different parts
of the world. The business mainly offers their products through delivery but also available to
walk-in customers to directly order in
Our fried chicken has six varieties of different marinade made with rich and high-
quality herbs and spices sourced from local and online suppliers. This variety includes
original flavor, garlic, chili cheese, Korean Fried Chicken, Buttered Fried Chicken, and Sweet
Chili Fried chicken. The customer gets to choose which parts of chicken to be used.
Available parts would include wings, breast, thigh etc. Our fried chicken can be purchased
per piece or per bucket which can either be three-piece, five-piece or eight-piece package.
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We can also give discounts and promotional packages which could earn you
additional fried chicken, with gravy, and/or free delivery.
Chicken All the Way is driven to compete in the fried chicken industry. It is true that
grabbing the target customers would be very challenging. This is why Chicken All the Way
commits itself to offering only the best and long-lasting quality product and service. We want
to be a customer-friendly store highly flexible to customer preferences or to the changing
market.
Chicken Bucket
Ingredients Directions
✓ chicken 1. Take your cut up chicken pieces and skin them if
✓ 2 cups all-purpose flour for you prefer. Put the flour in a large plastic bag (let the
coating amount of chicken you are cooking dictate the amount of
✓ 1 teaspoon paprika flour you use). Season the flour with paprika, salt and
✓ salt and pepper to taste pepper to taste
✓ oil for frying (paprika helps to brown the chicken).
2. Dip chicken pieces then, a few at a time, put them in
the bag with the flour, seal the bag and shake to coat well.
Place the coated chicken on a cookie sheet or tray, and
cover with a clean dish towel or waxed paper. Let sit until
the flour is of a paste-like consistency. this is crucial!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full
with vegetable oil. Heat until VERY hot. Put in as many
chicken. Brown the chicken in HOT oil on both sides. When
browned, reduce heat; let cook for 30 minutes (the chicken
will be cooked through but not crispy). Remove cover, raise
heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on
how much chicken you have, you may have to fry in a few
shifts. Keep the finished chicken in a slightly warm oven
while preparing the rest.
3-piece bucket 5-piece bucket 8-piece bucket PRODUCT INGREDIENTS
AND DIRECTIONS
FRIED CHICKEN
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✓ 2 teaspoons garlic powder, or to 1. In a shallow dish, mix together the garlic powder,
taste pepper, salt, paprika, bread crumbs and flour. In a
✓ 1 teaspoon ground black pepper separate dish, whisk together the milk and egg.
✓ 1 teaspoon salt 2. Heat the oil in an electric skillet set to 350 degrees F
✓ 1 teaspoon paprika (175 degrees C). Dip the chicken into the egg and milk,
✓ 1/2 cup seasoned bread crumbs then dredge in the dry ingredients until evenly coated.
✓ 1 cup all-purpose flour 3. Fry chicken in the hot oil for about 5 minutes per side,
or until the chicken is cooked through and juices run
✓ 1/2 cup milk
clear. Remove from the oil with a slotted spatula, and
✓ 1 egg
serve.
✓ boneless chicken - pounded thin
✓ 1 cup oil for frying, or as needed
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✓ oil for frying 1. Heat oil in a deep-fat fryer or large saucepan to 190
✓ 110g breadcrumbs degrees C. Combine the breadcrumbs, powdered
✓ 2 tablespoons grated powdered cheese, garlic salt and pepper in a bowl; set aside.
cheese 2. Place the mayonnaise and chipotle chilies into a
✓ garlic salt and pepper to taste liquidizer and puree until smooth. Scrape the
✓ 120ml mayonnaise mayonnaise mixture into a plastic bag; add the chicken
✓ 2 tinned chilis to taste breasts and coat evenly with the mayonnaise. Press the
✓ chicken breasts into the breadcrumb mixture and shake
4 chicken breast fillets
off any excess.
3. Cook the chicken breasts in the hot oil until the breading
is golden brown and the breasts are no longer pink on
the inside, about 8 minutes. An instant-read
thermometer inserted into the center should read at
least 74 degrees.
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✓ 1 lb. chicken wings, 1. Season the chicken with some salt and black pepper,
✓ Salt then coat well with the potato starch. Set aside. 2. Combine
✓ Ground black pepper all the ingredients for Dressing together, stir to mix
✓ Oil, for deep-frying well.
✓ White sesame, for garnishing 3. Heat up an oven, deep skillet or pan with 3 inches of
oil.
Dressing: 4. Heat the oil to 375F. Coat the wings again and shake
2-3 tablespoons red pepper paste off the excess potato starch. Drop the wings gently into the
1 tablespoon vinegar oil and deep-fry until light brown or when they are cooked
1 tablespoon hot water and become crispy. Remove the wings from the oil and
2 tablespoons honey drained on paper towels. Combine the Dressing and the
1 tablespoon soy sauce wings, toss to coat well. Garnish with the sesame and serve
immediately.
19
20
Spice Rub 1. In a medium bowl, mix all of the dry spices.
Add chicken and toss until well coated. Let the mixture
✓ 12 chicken leg quarters stand at room temp (if cooking within 4 hours) or
✓ 1 teaspoon dried thyme refrigerated in a large bowl for one hour.
✓ 2 teaspoons onion powder 2. Pour enough buttermilk over the chicken to cover
✓ 2 teaspoons garlic powder completely and stir in the hot sauce. Leave on the
countertop for one to three hours, or refrigerate up to 24
✓ 1.5 teaspoons cayenne
hr. Pour chicken legs into colander and allow excess
✓ 3 tablespoons salt buttermilk to drain.
✓ 1tablespoon black pepper 3. In a large bowl, mix the flour with salt and pepper to
season well. One-by-one add the chicken pieces,
Butter milk Brine making sure they are thoroughly coated with flour on all
sides. Leave them in the bowl with the excess flour
✓ 1-2quarts milk while you wait on the oil.
✓ 4tablespoons vinegar-based 4. Fill a very large pot 4-6 inches deep with oil and heat to
hot sauce 325 degrees. Grab each piece of chicken and slap it
✓ 6cups all-purpose flour back and forth between your hands a few times to
✓ Oil for frying knock off the excess flour before slipping it into the oil.
As the legs go into the oil, the temperature will drop.
Turn the flame to high to increase the temperature to
350 as the chicken cooks. Cook 12-18 minutes until
golden brown and at least 160 degrees at the bone,
remove to a rack to drain and season immediately with
salt. Cool a few minutes and serve.
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✓ chickens, 1. Place the chicken in a bowl and cover with the
✓ 2 cups buttermilk buttermilk overnight.
✓ 1 1/2 cups flour 2. In a medium size bowl, combine the flour, paprika,
✓ 2 tablespoons paprika cayenne, salt, and pepper.
✓ 1 teaspoon cayenne 3. Heat enough oil to a depth of about 3/4-inch in a
large heavy skillet. When the oil is medium hot dip the
✓ 1 teaspoon sea salt
chicken pieces in the flour mixture and fry, without crowding
✓ 1/2 teaspoon freshly ground
the chicken. If necessary, use 2 skillets or fry in batches.
black pepper
4. Reduce the heat to medium and fry until the coating
✓ Shortening or vegetable oil for
becomes a deep golden brown, turning the chicken as
frying
needed. The meat should be done in 20 to 25 minutes.
Juices should run clear when the chicken is pricked with a
fork. Squeeze lime juice over the chicken 10 minutes before
it is done. Drain chicken on paper towels.
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II. PRODUCTION PROCESS
PURCHASING
RECEIVING
DRY STORING COLD STORING
MENU ITEM SELECTION
FOOD PRODUCTION
CASHIER AND PAYMENT
PRODUCT SERVING and DELIVERY
The purchasing of ingredients would be the first step to accomplish in the production
process. Those ingredients available at near suppliers will be ordered daily depending on
the amount left. These ingredients will then be received and stored and will be properly
recorded in inventory sheets. Next is the segregation of these supplies and ingredients into
two – dry storing for dry ingredients and cold storing in refrigerator for cold or wet ingredients
and supplies. The usage or consumption of supplies and ingredients will be done on first in,
first out basis to ensure the quality and freshness of the supplies and ingredients to be used
and before their expiration date. The store opens at 8:00 in the morning and starts to accept
orders through delivery or over the counter. As customers order, it would only the time
where the food is prepared and cooked. The business follows pay-as-you-order policy for
over-thecounter orders and cash-on-delivery for deliveries. The cashier takes the order and
will notify those in-charge in the kitchen. Customers will be waiting for their orders as their
names will be called.

III. MATERIAL HANDLING
Materials are purchased before the need arise based on the forecasted production.
For the items ordered, it is delivered on time directly to the work area. The raw materials are
stored in a dry storage for items such as condiments and cool storage for wet raw materials
such as the chicken.
In order to maintain the quality of our product, we employ the First-in First-out (FIFO)
Method.
Our store is operating from 8am to 12 midnight and before the start of operation
there are already finished products for drive thru purposes.
With regards to maintenance within the working area, it must be according to the company
policy. Proper orientation will be given to be able for the employees to abide such policies.
To sum up, all must go with the standard operating procedure as recommended by
the company
IV. PROJECT SITE
The proposed site for which Chicken All the Way will soon be erected will be at
Mabini corner near SM Tuguegarao Downtown along with the Veterans Bank. The site with
respect to land use and zoning is a commercial lot and it is also surrounded by other private
property commercial lots. This site was chosen because of its location which is near the
Centro of Tuguegarao and is very accessible. Aside from its accessibility, the site is also
very visible that permits the clients to easily find the store since it is very near in the recently
opened SM Tuguegarao Downtown and to nearby schools and universities.

V. EMPLOYEE SCHEDULE
Monday
Friday
Saturday
Sunday
Thursday
Tuesday
Wednesday
Employee
Cook 1 • • • o o o OFF
Cook 2 o o o OFF • • •
Cook 3 o o OFF • • • o
Cashier 1 • • • o o o OFF
Cashier 2 o o o OFF • • o
Cashier 3 o OFF •o • • • o
Driver 1 • • • o o o OFF
Driver 2 o o o OFF • • •
Driver 3 o OFF •o • • • o
• Morning Shift 10:00 am – 2:00 pm o

Afternoon Shift 2:00 pm – 10:00 pm
VI. WASTE DISPOSAL
Waste materials will be segregated into three categories- Biodegradable,

Nonbiodegradable and Recyclable in order to comply with the proper sanitation and hygiene
prescribed by the government and the Department of Health as to proper waste
management for food and beverages establishments. There is a daily schedule of collection
of garbage so all the wastes are disposed every day. The recyclable materials will be sold in
junk shops in order for it to be recycled while the biodegradable and non-biodegradable
wastes will be disposed properly
VII. SUPPLIERS
SUPPLIER Location
Monterey Meat Shop Tuguegarao City
Mariton Grocery Tuguegarao City

SM Hypermarket Tuguegarao City
VIII. FLOOR PLAN
In the floor plan, we have a kitchen for our product output. In the kitchen, we have an
island where to do the Mixing, Preparation and Packaging. We also have an office where all
the transactions are processed. In order to have a quality output, we have to designate
manpower for each process. Below the island is a multipurpose drawer where the packaging
boxes and other materials are placed.
Since our product has many flavors, at least two people must do the mixing so that there
will be lesser or no chance of mixing from one flavor to another. Preparation and Packaging
will also need at least two people or the cook himself because we are into a delivery industry
where bulk of orders is expected. The finished product will be placed in their boxes to the
carts. The carts will be placed beside the break room ready for delivery.
We also have a small waiting area where you can wait small orders which can at least
accommodate few customers. Beside it are the drive-thru windows for those who want for
quick pick-up since we also cook some ready-to-pick finished product. There are also four
comfort rooms, two (for boys and girls) for customers and another two for the employees.
And lastly, we have a small break room for the employees to rest, too.

VIII. RAW MATERIALS REQUIREMENT
INGREDIENTS
Chicken 160(whole) 100 16000
allsalt -purpose flour 50.1/1kg 25 1252.5
70.1/kg 10 701
OIL Pepper 178.94/2.5L 30 5368.2
bread crumbs 175.5(1kg) 7 1228.5
202.75/kg 5 1013.75
buttermilkegg 161.88/2L 10 1618.8
5/pcs 50 250

garlic powder 639.5/kg 5 3197.5

127.5/kg 5 637.5
348.5(500g) 5 1742.5
234.25(400g) 10 2342.5
mayonnaise 31.25/liter 30 937.5
chilis 654.13/800g 4 2616.52
red pepper paste 39.5/kg 20 790
vinegar 2 sachets@35 5 175
honey soy 609.5 5 3047.5
sauce thyme 237/600g 5 1185
onion powder 260/kg 7 1820
paprika
318.5/kg 349.5/L 5 1592.5
cayenne
210.5/kg 10 3495
cornstarch
peanut butter 80/kg 5 1052.5
chili paste 137.5/2kl 2 160
scallions 80/kl 5 687.5
sugar garlic 4 320
TOTAL 53231.77
These will be the initial purchases for the raw materials. The subsequent purchases
will depend on how much is to be needed for the forecasted production and the availability of
the resources on-hand. It is just easy to procure it because the sore is just right across to our
stall. So, we gave emphasis on buying through the online since it more difficult because the
raw materials might not be delivered at the time we need it.
IX. Cost of Rent for Commercial Space
Amount
Space Rental 20,000/month
Commercial Space Improvement
145,000.00
(installations)
Total 165,000.00
X. MACHINERIES AND EQUIPMENT

Price per
Machinery/Equipment Quantity Total Price
Piece

3 9,425.00 28,275.00
6L Gas Deep Fryer (Stainless)
1 24,795.00 24,795.00
ECF-210GR Chest Type Freezer 7.5

cu. ft.
2 3,999.00 7,998.00
Microwave Oven 25 liter capacity

1 2,499.00 2,499.00
Heat resistant tempered glass top 2

burner stove
2 6,000.00 12,000.00
Motorcycle Delivery Box and Brackets
2 48,900.00 97,800.00
Yamaha Vega Motorcycle

1 4,990.00 4,990.00
Water Dispenser – Standtype Normal

TOTAL 178,357.00
XI. OTHER CURRENT ASSETS

Utility Quantity Price per Piece Total Price
Measuring cup 1 50.00 50.00
Spatula/Ladle 3 75.00 225.00
Egg beater 1 75.00 75.00
Casserole 24cm 6 795.00 4770.00
Plates 6 65.00 390.00
Plates with handle 3 84.00 252.00
Strainer 3 169.00 507.00
Gas 3 750.00 2,250.00
Weighing Scale 1 297.96 297.96
TOTAL 8,816.96
XII. SUPPLIES
Utility Quantity Price per Piece Total Price
Disposable boxes 60 packs (50 pcs/pack) 60 3,600.00
Tissue 3 packs (1000 pcs/pack) 300 900.00
Dishwashing Liquid 3 125 375.00
Sando Bag 10 pack (50 pcs/pack) 20 200.00
Paper for Receipts 2 rolls 50 100.00
Brown Paper Bags 120 packs (25pcs/pack) 20 2,400.00
TOTAL 7,575.00
XIII. START UP COST

Expense Amount
Raw Materials 53231.77
Rent and Space Improvement 165,000.00
Machineries and Equipment 178,357.00
Other Current Assets 8,816.96

Supplies 7,575.00
Business Permits 3,050.00
TOTAL 423,479.31

FINANCIAL
ASPECT
I. COST PER PIECE OF FRIED CHICKEN
Chili Cheese Fried Chicken Price Quantity needed Unit Cost

chicken 160(whole) 24.99 13.33
breadcrumbs 202.75/kg 0.75 1.520625
pepper 175.5(1kg) 0.1 0.1755
garlic powder 639.5/kg 4.5 grams/6pcs 0.90596
mayonnaise 127.5/kg 1 1.275
OIL 178.94/2.5L 1 1.7894
salt 30.1/kg 0.25 0.17525
chilis 148.5(500g) 1 1.485
Cheese powder 225.5/600g 1 2.255
total 22.811735
Original Fried Chicken Price Quantity needed Unit Cost

Chicken 160(whole) 10-12 pcs. 13.33
all-purpose flour 50.1/1kg 1.5 0.7515
Salt 70.1/kg 0.25 0.07525

Oil 178.94/2.5L 1 1.7894
Pepper 175.5(1kg) 0.1 0.1755
Cost/piece
Quantity
Garlic Fried Chicken Price Unit Cost
needed
chicken 160(whole) 10-12pcs 13.33
garlic powder 639.5/kg 10 grams/6pcs 1.0658
black pepper 175.5(1kg) 0.1 0.1755
salt 70.1/kg 0.25 0.07525
paprika 257/kg 0.2 0.257
bread crumbs 202.75/kg 0.75 1.520625
buttermilk 161.88/2L 1.5 2.4282
oil 178.94/2.5L 1 1.7894
egg 5/pcs 17 0.85
total 21.533875
Korean Fried Chicken Price Quantity needed Unit Cost

chicken 160(whole) 10-12 pcs 13.33
salt 70.1/kg 0.25 0.07525
black pepper 175.5(1kg) 0.1 0.1755
oil 178.94/2.5L 1 1.7894
white sesame 250/kg 0.4 1
red pepper paste 234.25(400g) 2 2.3425
vinegar 31.25/liter 2 0.625
honey 654.13/800g 400g 3.22565
soy sauce 39.5/kg 2 0.79
total 25.1427
Buttered Fried Chicken Price Quantity needed Unit Cost

Butter milk 211.88/2L 2 4.2376
chicken 160(whole) 10-12 pcs 13.33
thyme 2 sachets@35 70 0.7
onion powder 609.5 0.44 0.90301
garlic powder 639.5/kg 0.71 1.5234

salt 70.1/kg 0.25 0.175
OIL 178.94/2.5L 1 1.7894
black pepper 175.5(1kg) 0.1 0.1755
vinegar 132.72/liter 0.5 0.2212
total 23.096644
Sweet Chili Chicken Price Quantity needed Unit Cost

chickens 160(whole) 10-12 pcs 13.33
milk 161.88/1L 1.5 2.4282
flour 50.1/1kg 0.3 0.141534
oil 178.94/2.5L 1 1.7894
paprika 237/600g 1 1.185
cayenne 260/kg 0.3 0.78
sea salt 70.1/kg 0.72 0.16824
sugar 137.5/2kl 1 1.375
black pepper 175.5(1kg) 0.1 0.1755
total 21.372874
II. PRICING
Product (per Piece) Cost Mark up Selling Price

Original Fried Chicken 16.12167 18% P 19.00
Garlic Fried Chicken 22.2433 18% P 26.00
Chili Cheese Fried Chicken 21.3279 30% P 28.00
Korean-style Fried Chicken 22.8117 30% P 30.00
Buttered Fried Chicken 25.1427 27% P 32.00
Sweet Chili Fried Chicken 23.0969 22% P 28.00
Product (bucket of 3) SP per Piece Discount Selling Price

Original Fried Chicken P 19.00 1 P 56.00
Garlic Fried Chicken P 26.00 1 P 77.00
Chili Cheese Fried Chicken P 28.00 1 P 83.00
Korean-style Fried Chicken P 30.00 1 P 89.00
Buttered Fried Chicken P 32.00 1 P 95.00
Sweet Chili Fried Chicken P 28.00 1 P 83.00



III. PROJECTED FINANCIAL STATEMENT
Chicken All the Way
STATEMENT OF FINANCIAL CONDITION
FOR THE YEARS ENDED DECEMBER 31
Income Notes 2018 2019 2020
Sales 1
6,976,459.00 7,331,433.29 8,749,301.70
Cost of Sales 2
5,557,304.21 5,839,854.31 6,979,500.18
Other Income 3
940,080.00 1,058,342.00 1,278,566.40
Gross Income
2,359,234.80 2,549,920.98 3,048,367.92
Expenses
Rent Expenses 4
240,000.00 244,800.00 249,696.00
Repair and Maintenance
48,675.00 74,800.00 80,800.00
Fuel/oil and lubricants
455,300.00 470,400.00 498,000.00
Salaries Expense 5
666,000.00 666,000.00 666,000.00
Utilities Expense 6
46,680.00 52,360.00 56,600.00
Advertising/Marketing Expense 7

34,900.00 43,910.00 47,840.00
Pemits and Licenses 8
3,050.00
Depreciation Expense 9
21,661.35 21,661.35 21,661.35
Other Expenses(Freebies)
60,000.00 65,000.00 70,000.00
Operating Supplies Expense 10
149,775.00 153,675.00 158,065.00
Other Expenses (Improvements)
95,000.00
Expense (Other CA)
-
15,277.96 12,680.96
Office Supplies Expenses 11 14,840.70
14,725.00 15,335.00
Total Expenses
1,835,882.05 1,822,609.31 1,876,678.31
NI, before tax 523,352.75 727,311.67 1,171,689.61

Tax (30%) 12
157,005.82 218,193.50 351,506.88
INCOME
366,346.92 509,118.17 820,182.73
CHICKEN ALL THE WAY
STATEMENT OF CASH FLOWS
FOR THE YEARS ENDED DECEMBER 31,2018 ,2019, 2020
2018 2019 2020

Cash Inflows
Investment From Partners 450,000

Revenue 7,916,539.00 8,389,775.29 10,027,868.10 Disposition of supplies -
Total Cash Inflows 8,366,539.00 8,389,775.29 10,027,868.10
ash Outflows
Capital Expenditures 95,000.00
Cash Operating Expenses 5,557,304.21 5,839,854.31 6,979,500.18 Purchases of equipment 198,851.00
- Purchases of other current assets 15,277.96 12,680.96 8,559.96 Purchases
of Office Supplies 14,840.70 14,725.00 15,335.00 Purchases of Operating Supplies 149,775
153,675 158,065 Rent Expenses Paid 240,000.00 244,800.00 249,696.00 Repair and
Maintenance 48,675 74,800.00 80,800.00
Cash paid to Fuel/oil and lubricants 455300.00 470400.00 498000.00
Salaries 666,000 666,000 666,000
Cash paid to Utilities 46,680 52,360 56,600
Other Expenses(Freebies) 60,000 65,000 70,000
Advertising/Marketing Exp. Paid 34,900.00 43,910.00 47,840.00 Cash paid to Pemits 3,050.00
- Income taxes paid 157,005.82 218,193.50 351,506.88
Partner's Withdrawal - - Total Cash Outflows 7,742,659.69 7,856,398.77
9,181,903.02
Net Cash Inflows(Outflows) 623,879.31 533,376.52 845,965.08 Cash, Beginning -

623,879.31 1,157,255.83 Cash, Ending 623,879.31 1,157,255.83 2,003,220.91
CHICKEN ALL THE WAY

STATEMENT OF CHANGES IN PARTNERS' EQUITY
FOR THE YEAR ENDING DECEMBER 31, 2015, 2016, 2017
Name of Partner Jaypee Allan Ana Mae Total

Capital, January 1, 2018 150,000.00 150,000.00 150,000.00
450,000.00
Additional Investment 0 0 0 -

Net Income 122,115.64 122,115.64 122,115.64
366,346.92
Total Capital 272,115.64 272,115.64 272,115.64
816,346.92
Withdrawal -
Net Loss 0 0 0 -
Capital, December 31, 2018 272,115.64
816,346.92
Additional Investment 0 -
Net Income 169,706.06 169,706.06 169,706.06
509,118.17
Total Capital 441,821.70 441,821.70 441,821.70
1,325,465.09
Withdrawal -
Net Loss 0 0 0 -
Capital, December 31, 2019 441,821.70
1,325,465.09
Additional Investment 0 -
Net Income 273,394.24 273,394.24 273,394.24
820,182.73
Total Capital 715,215.94 715,215.94 715,215.94
2,145,647.82
Withdrawal -
Net Loss 0 0 0 -
Capital, December 31, 2020 715,215.94 715,215.94 715,215.94

2,145,647.82
CHICKEN ALL THE
WAYOF FINANCIAL POSITION
STATEMENT
As of December 31
ASSET Notes 2018 2019 2020
Current Assets
Cash 623,879.31 1,157,255.83 2,003,220.91
Other Current Assets 13 15,277.96 12,680.96 8,559.96
Non-Current Assets PPE 9 177,189.65 155,528.30 133,866.95

816,346.92 1,325,465.09 2,145,647.82
TOTAL ASSETS
LIABILITIES AND EQUITY

Current Liabilities 0 0 0
Owner's Equity 816,346.92 1,325,465.09 2,145,647.82
TOTAL LIABILITIES AND EQUITY 816,346.92 - 1,325,465.09 2,145,647.82

IV. NOTES
NOTE 1
Monthly Sales for
2018
JAN FEB MAR APR MAY JUN JULY AUG SEP OCT NOV DEC Total Prices Total Price Total Sales 2018
1pc 493 444 525 382 493 382 518 468 444 444 468 592 5651 19 107373.014
5
Bucket for 3 622.2 560 662 482 622.2 482 653 591 560 560 591 747 7132 56 399404.229
7
Original Fried Chicken
Bucket for 5 278.8 251 297 216 278.8 216 293 265 251 251 265 335 3196 94 300410.597
4
Bucket for 8 40.8 37 43 32 40.8 32 43 39 37 37 39 49 468 151 70620.6541 877808.4958
9
1pcs 411.4 370 438 319 411.4 319 432 391 370 370 391 494 4716 26 122611.798
1
Bucket for 3 404.6 364 431 313 404.6 313 425 384 364 364 384 486 4638 77 357117.579
Garlic Fried Chicken 7
Bucket for 5 159.8 144 170 124 159.8 124 168 152 144 144 152 192 1832 129 236298.579
7
Bucket for 8 15 14 16 12 15 12 16 14 14 14 14 18 172 206 35420.37097 751448.3284
1pc 299.2 269 319 232 299.2 232 314 284 269 269 284 359 3430 30 102891.0194
Bucket for 3 428.4 386 456 332 428.4 332 450 407 386 386 407 514 4911 89 437052.989
Korean-Style Fried
Cicken
Bucket for 5 147 132 156 114 147 114 154 140 132 132 140 1509 149 224788.3694
Bucket for 8 122.4 110 130 95 122.4 95 129 116 110 110 116 147 1403 238 333928.1265 1098660.504
Buttered Fried Chicken 1pc 241.4 217 257 187 241.4 187 253 229 217 217 229 290 2767 32 88548.63484

Bucket for 3
431.8 389 460 334 431.8 334 453 410 389 389 410 518 4950 95 470219.7532
Bucket for 5
343.4 309 366 266 343.4 266 361 326 309 309 326 412 3936 159 625881.3939
Bucket for 8
105.4 95 112 82 105.4 82 111 100 95 95 100 126 1208 254 306880.26 1491530.042
1pc
499.8 450 532 387 499.8 387 525 475 450 450 475 600 5729 30 171874.771
Bucket for 3
Sweet Chili Fried 197.2 177 210 153 197.2 153 207 187 177 177 187 237 2260 89 201183.1219
Chicken
Bucket for 5
496.4 447 528 384 496.4 384 521 472 447 447 472 596 5690 149 847837.589
Bucket for 8 163.2 147 174 126 163.2 126 171 155 147 147 155 196 1871 238 445237.5019 1666132.984
1pc 312.8 282 333 242 312.8 242 328 297 282 282 297 375 3586 28 100396.6916
Bucket for 3 272 245 290 211 272 211 286 258 245 245 258 326 3118 83 258786.5032
Chili Cheese
Bucket for 5
204 184 217 158 204 158 214 194 184 184 194 245 2338 139 325042.0839
Bucket for 8 159.8 144 170 124 159.8 124 168 152 144 144 152 192 1832 222 406653.3697 1090878.648
78342 6976459.003
Monthly Sales for

2019
1pc 542.3 512 606 441 569 441 598 541 512 512 541 683 6500 19 123500.6468
Bucket for 3 622.2 588 695 506 653 506 686 621 588 588 621 784 7458 56 417632.2812
Bucket for 5 278.8 263 312 227 293 227 307 278 263 263 278 351 3342 94 314120.7673
Bucket for 8 40.8 39 46 33 43 33 45 41 39 39 41 51 489 151 73843.6469 929097.3421

1pcs 411.4 389 460 334 432 334 454 410 389 389 410 518 4931 26 128207.568
Bucket for 3 404.6 382 452 329 425 329 446 404 382 382 404 510 4850 77 373415.7487
Garlic Fried Chicken
Bucket for 5 159.8 151 179 130 168 130 176 159 151 151 159 201 1915 129 247082.7987
Bucket for 8 15 14 17 12 16 12 17 15 14 14 15 19 180 206 37036.88952 785743.0048

1pc 299.2 283 334 243 314 243 330 298 283 283 298 377 3586 30 107586.7703
Bucket for 3 428.4 405 479 348 450 348 472 427 405 405 427 540 5135 89 456999.2585
Korean-Style Fried
Cicken
Bucket for 5 147 139 164 119 154 119 162 147 139 139 147 185 1762 149 262530.4178
Bucket for 8 122.4 116 137 99 129 99 135 122 116 116 122 154 1467 238 349167.9728 1176284.419
1pc 241.4 228 270 196 253 196 266 241 228 228 241 304 2893 32 92589.82658
Bucket for 3 431.8 408 483 351 453 351 476 431 408 408 431 544 5176 95 491679.6909
Buttered Fried Chicken
Bucket for 5 343.4 325 384 279 361 279 379 343 325 325 343 433 4116 159 654445.4336
Bucket for 8 105.4 100 118 86 111 86 116 105 100 100 105 133 1263 254 320885.693 1559600.644
1pc 499.8 472 559 406 525 406 551 499 472 472 499 630 5991 30 179718.8095
Bucket for 3 197.2 186 220 160 207 160 217 197 186 186 197 248 2364 89 210364.738
Sweet Chili Fried
Chicken
Bucket for 5 496.4 469 555 404 521 404 547 495 469 469 495 625 5950 149 886531.2885
Bucket for 8 163.2 154 182 133 171 133 180 163 154 154 163 206 1956 238 465557.297 1742172.133
1pc 312.8 296 350 254 328 254 345 312 296 296 312 394 3749 28 104978.6062
Bucket for 3 272 257 304 221 286 221 300 271 257 257 271 343 3260 83 270597.0284
Chili Cheese
Bucket for 5 204 193 228 166 214 166 225 203 193 193 203 257 2445 139 339876.3881
Bucket for 8 159.8 151 179 130 168 130 176 159 151 151 159 192 1906 222 423083.7222 1138535.745
82683 2782 7331433.288

Monthly Sales for
2020
1pc 701.8 695 822 598 702 598 811 733 695 695 733 926 8709 19 165466.6686
Bucket for 3 805.2 797 943 686 805 686 930 841 797 797 841 1063 9992 56 559545.4281
Bucket for 5 360.8 357 422 307 361 307 417 377 357 357 377 476 4477 94 420860.281
Bucket for 8 52.8 52 62 45 53 45 61 55 52 52 55 70 655 151 98936.01832 1244808.396

1pcs 465.85 461 545 397 466 397 538 487 461 461 487 615 5781 26 150301.3932
Bucket for 3 458.15 454 536 390 458 390 529 479 454 454 479 605 5685 77 437765.9459
Garlic Fried Chicken

Bucket for 5 180.95 179 212 154 181 154 209 189 179 179 189 239 2245 129 289662.2209
Bucket for 8 19 19 22 16 19 16 22 20 19 19 20 25 236 206 48569.58355 926299.1435

1pc 338.8 335 397 289 339 289 391 354 335 335 354 447 4204 30 126127.0432
Korean-Style Fried
Cicken Bucket for 3 485.1 480 568 413 485 413 560 507 480 480 507 640 6020 89 535753.2813
Bucket for 5 161.7 160 189 138 162 138 187 169 160 160 169 213 2007 149 298978.4229
Bucket for 8 138.6 137 162 118 139 118 160 145 137 137 145 183 1720 238 409339.5857 1370198.333
1pc 273.35 271 320 233 273 233 316 286 271 271 286 361 3392 32 108545.6978
Bucket for 3 488.95 484 573 416 489 416 565 511 484 484 511 645 6067 95 576410.1426
Buttered Fried Chicken
Bucket for 5 388.85 385 455 331 389 331 449 406 385 385 406 513 4825 159 767225.0709
Bucket for 8 119.35 118 140 102 119 102 138 125 118 118 125 158 1481 254 376183.4615 1828364.373
1pc 565.95 560 663 482 566 482 654 591 560 560 591 747 7023 30 210689.4927
Sweet Chili Fried Chicken Bucket for 3 223.3 221 261 190 223 190 258 233 221 221 233 295 2771 89 246616.5898

Bucket for 5 562.1 556 658 479 562 479 649 587 556 556 587 742 6975 149 1039305.946
Bucket for 8 184.8 183 216 157 185 157 213 193 183 183 193 244 2293 238 545786.1143 2042398.143
1pc 354.2 351 415 302 354 302 409 370 351 351 370 468 4395 28 123069.4179
Bucket for 3 308 305 361 262 308 262 356 322 305 305 322 407 3822 83 317228.6239
Chili Cheese
Bucket for 5 231 229 270 197 231 197 267 241 229 229 241 305 2867 139 398446.7956
Bucket for 8 180.95 179 212 154 181 154 209 189 179 179 189 239 2245 222 498488.4731 1337233.311
2782 8749301.699
NOTE 2
COST OF SALES – 2018

PRODUCT TOTAL UNITS STANDARD COST TOTAL
Original Fried Chicken 46,769 16.12165 753,987.7283
Garlic Fried Chicken 29,164 22.243275 648,701.0568
Korean Style Fried Chicken 36,930 22.811735 842426.7109
Buttered Fried Chicken 46,964 25.1427 1,180,789.556
Sweet Chili Fried Chicken 55,928 23.096894 1,291,751.651
Chili Cheese Fried Chicken 39286 21.372874 839,647.5026
Total 5,557,304.206
Original Fried Chicken 49,494 16.12165 797,924.7775

Korean Style Fried Chicken 39,537 22.811735 901,911.6548
Sweet Chili Fried Chicken 58,480 23.096894 1,350.704.746
Chili Cheese Fried Chicken 41,002 21.372874 876,328.0371
Total 5,839,854.0371
Original Fried Chicken 66,312 16.12165 1,069,062.861
Korean Style Fried Chicken 46,055 22.811735 1,050,605.426
Sweet Chili Fried Chicken 68,558 23.096894 1,583,469.746
Chili Cheese Fried Chicken 48,158 21.372874 1,029,266.281
Total 6,979,500.181
NOTE 3
Other Income Total Purchase 70% Delivery Total Other Income

2018 78342 54839.53616 20 1096790.723
2019 82683 57878.3509 20 1157567.018
2020 99888 69921.89675 20 1398437.935
NOTE 4
Rent of building is P20,000 per month and increased by 2% per year

NOTE 5
SALARIES AND WAGES 2018 2019 2020
Monthly Yearly Monthly Yearly Monthly Yearly
Cook 8,000 3 8,000 3 8,000 3

288,000.00 288,000.00 288,000.00
Cashier 4500 3 4500 3 4500 3
162,000.00 162,000.00 162,000.00
Delivery Crew 6000 3 6000 3 6000 3
216,000.00 216,000.00 216,000.00
Total 666,000.00 666,000.00 666,000.00
NOTE 6
Utilities Expense 2018 2019 2020
Electricity 22380 24560
27,700.00
Water 24,300 27800
28,900.00
Total 46680 52360
56,600.00
NOTE 7
Advertising and Marketing 2018 2019 2020
Flyers 19900 23210
24,920.00
Tarpauline 15000 20700
22,920.00
Total 34900 43910 47840

NOTE 8
Permits and Licenses Amount
Busines Permit 2000.00
BIR Permit 500.00
Mayor's Permit 500.00
Barangay Clearance 50.00
TOTAL 3050.00
NOTE 9
2018 2019 2020
EQUIPMENT/PPE Price Quantity Total SV UL Depreciatio Book Value Depreciatio Book Depreciatio Book
n n Value n Value
6L Deep Fryer 9425 3 28275 2827.5 15 1696.50 26578.50 1696.50 24882.00 1696.50 23185.50
Chest type Refrigerator 24759 1 24759 2475.9 15 1485.54 23273.46 1485.54 21787.92 1485.54 20302.38
Motorcycle 53,900 2 107800 10780 7 13860.00 93940.00 13860.00 80080.00 13860.00 66220.00
Motorcycle 2,298 2 4596 459.6 7 590.91 4005.09 590.91 3414.17 590.91 2823.26
box
Microwave oven 3999 1 3999 399.9 4 899.78 3099.23 899.78 2199.45 899.78 1299.68
Burner Stove 9996 2 19992 1999.2 15 1199.52 18792.48 1199.52 17592.96 1199.52 16393.44
Cellphone 2220 2 4440 0 3 1480.00 2960.00 1480.00 1480.00 1480.00 0.00
Dispenser 4990 1 4990 499 10 449.10 4540.90 449.10 4091.80 449.10 3642.70
TOTAL 198851 21661.35 177189.65 21661.35 155528.30 21661.35 133866.95
NOTE 10
Operating Supplies Expense Qty Total Price Qty Total Price Purchase Total Price

Disposable boxes 25,000 1500000 2,600 156000 2700 162000
Tissue 60 18000 64 19200 70 21000
Dishwashing Liquid 75 9375 79 9875 85 10625
Sando Bag 6,120 122400 6230 124600 6322 126440
Total 149775 153675 158065
NOTE 11
Office Supplies Qty Total Price Qty Total Price Purchase Total Price
Paper for Receipts 60 7200 65 7800 70 8400
ballpen 80 400 85 425 87 435
Monoblock Chair 6 740.7
Janitorial Supplies 6,500 6,500 6,500
Total 14840.7 14725 15335
NOTE 12
The tax is 30% of Net Income
NOTE 13
OTHER CURRENT ASSETS 2018 2019 2020
Utility Quantity Price per Total Price Quantity Price per Total Price Quantity Price per Piece Total Price
Piece Piece
Measuring cup 5 50 250 6 52 312 3 52 156
Spatula/Ladle 5 75 375 6 80 480 3 80 240
Egg beater 3 75 225 4 75 300 3 75 225
Casserole 24cm 7 795 5565 7 800 5600 3 800 2400

Plates 6 85 510 5 90 450 3 90 270
Plates with handle 4 84 336 3 87 261 3 87 261
Strainer 6 169 1014 3 175 525 3 175 525
Gas 5 750 3750 3 750 2250 3 750 2250
Chopping Boards 4 270 1080 4 270 1080 3 270 810
Utility Knife 5 375 1875 3 375 1125 3 375 1125
Weighing Scale 1 297.96 297.96 2 297.96 297.96 3 297.96 297.96
TOTAL 15,277.96 12,680.96 8,559.96

V. FINANCIAL STATEMENT ANALYSIS
Payback Period
The payback period is computed to determine the length of time required for an investment
to cover recover its initial outlay in terms profits or savings, therefore computed as the
answer in dividing the investment by net income.
Payback period = 450,000/366,346.92

= 1.22
Return on Investment
The return on investment is the benefit to an investor resulting from an investment of some
resource. It is computed by multiplying sales margin to the turnover or simply dividing
income to average operating assets
ROI = 366,346.92/1,070,905.96
= 0.34%

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A BUSINESS FEASIBILITY STUDY

Narag, Allan John

Aviles, Ana Mae

Darilag, Karmela Jane

Ramos, Lineth Mae

ROMMEL ROYCE CADAPAN

Name of the firm: Chicken All the Way

Location: Mabini Corner, Tuguegarao City

cheese fried chicken.

Chicken all the way is intended as a partnership organization composed of

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

I. Marketing Mix (4Ps) Product

Place of Distribution: Tuguegarao City, by Direct Purchase in Store or by Delivery

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

• Partnership with other business

II. Target Market

VI. Marketing Plan

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

VIII. SWOT Analysis

• Alliance with other businesses

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

• Entry of new competitors

• Advocacy of healthy living

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

1. Do you buy fried chicken

or 87 out of the 100 respondents answered Yes

2. Are you willing to buy

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS 10

ORIGINAL FRIED CHICKEN

4. Demand for Sweet Chili Fried Chicken

SWEET-CHILI FRIED CHICKEN

5. Demand for Korean style Fried Chicken

When purchasing food, which

PRICE SERVICE STORE ATMOSPHERE PRODUCT QUALITY

Price Service Store Atmosphere Product Quality

20-25 26-30 31-35 36-40

20-25 26-30 31-35 36-40

X. Demand and Supply Analysis

RECIPE 1pc bucket of 3 bucket of 5 bucket of 8

 Original Fried 1593 6294 4699 1100

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

Original Fried 13746 14433 15121 15877 16633 1746

Buttered Fried 13770 14458 15147 15904 16661 1749

Chili Cheese 11556 12133 12712 13347 13983 1468

XI. Market Analysis Summary

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS

DRY STORING COLD STORING

MENU ITEM SELECTION

CASHIER AND PAYMENT

PRODUCT SERVING and DELIVERY

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS 23

IV. PROJECT SITE

NARAG, ZINAMPAN, AVILES, DARILAG, GUIYAB, RAMOS 24

• Morning Shift 10:00 am – 2:00 pm o