Chapter 1

EXECUTIVE SUMMARY

Restaurants come and go, but a good understanding of the business as a whole

and proper planning can lead to success. For start- up restaurant, a business plan acts

as a road map, helping restaurateurs examine all aspects of the business and prepare

for success. This chapter presents the summary of the business plan. It includes the

business ideas and goals, marketing, operation and finances.

Business Ideas and Goals

Macorica De Amore Restaurante is a fine dining Phitalian-themed

(combination of Philippine and Italian business) Restaurant that provides Filipino and

Italian products at a competitive price. The said restaurant is the best place to relax,

rest, and eat comfortably because of tons of music to be played and a great view to be

seen. It is a business establishment where meals and refreshments may be purchased.

It can also be a place for business meetings, seminars, and other social gatherings.

The goal of the business aside from providing products and services is to satisfy every

consumers and patronized the products and services of the two countries involved. In

addition, the business expects to catch the interest and attention of the regular loyal

consumers.

Marketing

Macorica De Amore Restaurante provides Filipino and Italian foods. These

are categorized into breakfast meals consisting of the main dishes, side dishes,

beverages and desserts same with snacks, lunch and dinner. Delivery services is

ncluded as a service provided by the restaurant. Also, the business will provide a great

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place for social gatherings and other important and exciting events. There is also this

so called “pasalubong” to acknowledge the different products of the said business.

Operations

Macorica De Amore Restaurante is located between Sky Park and Sports

complex, Alibagu, City of Ilagan, Province of Isabela. The structure of the business

will be a single two storey-building. It will consists of 6, 000 square feet, 2, 000 of

which will be earmarked for dining to be placed at the first floor. The remaining space

will consist of the greeting and waiting area, cooking stations, storage area, a restroom

and lunchroom for staff and customers/ consumers, office for management, library,

and a function hall for social gatherings and other events.

The market for a high- end Phitalian- themed Restaurant in Isabela is there due

to the lack of fine- dining restaurant on the said location. As a result, Macorica De

Amore Restaurante made the determination of entering Isabela Market particularly in

City of Ilagan as its first. The said restaurant were managed by different successful

entrepreneurs; the founder, board of directors and staffs.

Finances

The said Restaurant needs a total of Php10, 000, 000 (€ 175, 439) for starting the

business which will be used for the capital for building the business Facility, for the

equipment and tools that will be needed, ingredients for the recipes that will be

provided and beginning salary for the staffs.

Over 3 years of operation, Macorica De Amore Restaurante will offer a wide

selection of authentic Filipino and Italian dishes for its loyal customers/ consumers.

Revenue will be generated from the sales. A portion of profits generated from the first

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3 years will be earmarked for future expansion. The business expects that they will

get back their expenses including their capital within 3 years.

Chapter 2
BUSINESS DESCRIPTION

Company Overview

Macorica De Amore Restaurante is the first Phitalian- themed fine-dining

Restaurant that will be launch in the Province of Isabela with a tagline of “Pure love

in every bite”. It will be the perfect place for every entrepreneurs/ businessman if

they will have business meetings, a good place for a quite conversation and

transaction. Also, this is the great place to relax, rest and make projects and reports for

students.

The said restaurant will offer residents and visitors a completely new image of

restaurant offering a uniquely and savoury foods. No other restaurant in the area will

provide the range of Filipino and Italian dishes.

The Macorica De Amore Restaurante chefs who prepare the Phitalian foods

are highly trained and experienced. They know how to prepare the sensational

Filipino and Italian dishes with different flavor and ingredients. They use the

luxurious quality equipment and ingredients to produce a prominent superior product.

The restaurant will provide popular and delicious Philippine and Italian products.

The store design and style are comfortable furnishings and decor with

soothing warm tones, it has comfy couches and antique love seats with a softly lit bar.

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The ambiance of Philippines and Italy will be replicated wooden chairs, marble tables,

hardwood flooring, and genuine brick walls.

The Restaurant is open 24/7 but for weekdays (Monday- Friday) it will start at

6:00 in the morning until 10:00 in the evening and for weekends (Saturday- Sunday) it

will start at 6:00 in the morning until 11:00 in the evening.

Ownership

Macorica De Amore Restaurante were managed by six partners; Nerina Mae

L. Manuel, Hermie G. Dela Cruz, Shahana A. Corotan, Glenda S. Rivera, Jairus M.

Cabaccan and Kaye L. Viernes. Macorica De Amore Restaurante is a partnership type

of business. Partnership is very important to every businessman to make a high

quality output and better concept about their business, led of course by the manager

and Assistant Manager. The partners shared their money, property, rights,

responsibility and dividing their profits according to the ratio of shares.

The reason why the owner including its staffs put up a business like Macorica

De Amore Restaurante because they love to eat Filipino and Italian foods and they

believe that they can apply it to their business.

Objectives

Macorica De Amore Restaurante’s main objective is to raise brand awareness

and customer service greatness while increasing sales and customers. In addition, the

following are the other objectives of the said business.

 Develop and improve a superior taste of Filipino and Italian foods and create a

different flavour of dishes.

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  Offer and promote a delicious taste of Filipino and Italian foods at a

competitive and affordable price.

 Provide an excellence service experience, anticipating the needs of the

customers and delivering the best service.

 Make Macorica De Amore Restaurante as the best restaurant in the province

of Isabela and the most visited place because of the products and services to be

provided.

 Gain profits, maintain gross margin and prevent bankruptcy.

 Help schools, churches and other organizations by sponsoring their projects,

activities and other programs.

Vision and Mission

The business vision is to become the popular business in the restaurant

industry known and the good way of our service that will pleasure the consumers. It is

the prime of every employee, investors, traded partner and stake holder.

The business mission is to give consumers/customers with our best quality of

great tasting restaurant. Macorica De Amore Restaurante intent to offer high quality

of Filipino and Italian food at a competitive price. Their goal is to be the restaurant

that they really patronize in the province, community, tourists and students by

providing a higher quality experience than any restaurants. As a result, the said

business aim to create a restaurant that can quickly achieve gainful captivating rate of

return of their investors.

Key to Success

The key to success will be:

 A comfortable and pleasantly new exclusive interior design.

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  Continuing, aggressive marketing.

 Unique and savoury tasting products.

 Highly experienced friendly staffs and highly trained.

 In terms of the service, they will make sure that the customers/consumers are

having a good time.

 They should meet the expectations of their customers/consumers in terms of

the services and quality of the products.

CHAPTER 3
PRODUCTS
Description of Products

Macorica De Amore Restaurante offers different Filipino foods and Italian

courses. The business will carry a variety of quality products that will enable to please

the customers. In selecting products is to choose lines that will bring consistent

quality, competitive prices, and product satisfaction to the customers.

Macorica De Amore Restaurante have products that they offer to ensure the

quality they guarantee. In breakfast they offer staples like French toast, oatmeal,

buttermilk pancake and waffle. They have egg specials like Italian omelet, western

omelet and veggie omelet they also have breakfast sandwich and breakfast wrap.

In lunch and dinner, they offer shared bites like crispy buffalo chicken wings,

chicken cordon bleu, chicken adobo, chopsuey, nachos, beef empanada, steak,

chicken and veggie quesadilla.

They have salad like quinoa power salad, cabbage and carrot slaw salad and

house salad. Sandwiches also includes in their menu like pulled pork sandwich,

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cheeseburger and mushroom Swiss burger. Fish and chips, spaghetti marinara, toasted

tomato mac & cheese, lasagna and pizza are their entrees.

The restaurant also has kid’s menu like spaghetti Bolognese, mac & cheese,

buttered noodles, grilled cheese and sliders. The drinks that they offer are water, soft

drinks, shakes and wines. Dessert menu should not be missing, Macorica De Amore

Restaurante offers cheesecake, brownie sundae, ice cream sandwich, crème brulee,

leche flan, tiramisu, halo-halo, and chocolate salami.

If there are delicious foods on the menu of course Macorica De Amore

Restaurante also offers delicious pasalubongs like polvoron, jams, lengua de gato,

peanut and cashew brittle, bibingka and puto. The customers assure that all the

products that offers are all healthy and delicious.

Products with their Prices

MENU PRICE
Breakfast Menu
Staples
 French Toast Php110.00 per serving
 Oatmeal Php100.00 per serving
 Buttermilk Pancake Php120.00 per serving
 Waffle Php115.00 per serving
Egg Specials
 Italian Omelet Php130.00 per serving
 Western Omelet Php125.00 per serving
 Veggie Omelette Php120.00 per serving
 Breakfast Sandwich Php105.00 per serving
 Breakfast Wrap Php110.00 per serving

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 FRENCH TOAST

Pictures or Images of Products

In
gredients: BREAKFAST MENU
 1 egg STAPLES
 1 teaspoon Pure Vanilla Extract
 1/2 teaspoon Cinnamon, Ground OATMEAL
 1/4 cup milk
 4 slices bread

Chapter 4
In
MARKET ANALYSIS gredients:
 1 cup rolled oats
Macorica De Amore Restaurante is a  2 cup unsweetened almond milk
 1 medium banana, mashed
member of a fine- dining segment of the  1/2 teaspoon vanilla extract
 1/2 teaspoon cinnamon
restaurant industry, with emphasis on  pinch of salt
providing authentic Filipino and Italian

BUTTERMILK PANCAKE WAFFLE

dishes. Over time, Macorica De

Amore will become the first of its

kind in City of Ilagan, and seek to

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ngredients: ngredients:
 2 cups all purpose (or plain flour)  2 1/4 Cups All Purpose Flour
 1/2 cup granulated sugar
expand its reach beyond the Province of Isabela. Prior to opening a Phitalian fine-

dining restaurant, an analysis of the nearby neighbourhoods as well as a determination

of who will be the new Phitalian Restaurant’s customers is needed.

Target Market

Macorica De Amore Restaurante’s target market is the country of Philippines

and Italy, with emphasis in Alibagu, Ilagan City, Isabela. The ideal patrons of the

Macorica De Amore Restaurante’s target market will consist of kids, teenagers and

adults including affluent local residents, students, businessman, entrepreneurs, tourists

and travellers passing through.

Industry Analysis (Product Analysis)

According to the National Restaurant Association, the restaurant industry is

estimated to generate over $661 billion in 2013, accounting for nearly 4% of the

entire Gross Domestic Product (GDP) in the United States.

In September alone, restaurant sales hit a record $46.4 billion, surpassing the

previous record of $46.1 billion earlier the year. Throughout the last 50 years, the

restaurant industry has increased in revenue exponentially, mirrored by the drastic

increase in the percentage of money spent on food by individuals dining out versus

staying in. Since 1980, revenues generated from the industry have quintupled, from

$120 billion to the estimated figure of $661 billion for 2013. This increase in revenue

correlates with the uptick of the percentage of money spent on food by individuals

eating out versus dining in.

In 1995, only 25% of money spent on food was allocated to dining out. In

2013, that figure is estimated as being close to 47 %, and projected to exceed dining

in within the next 10 years.

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 Due to the lack of fine- dining restaurant in City of Ilagan, the capital of

Isabela, the top management of the business decided to build the first Phitalian-

themed restaurant between Sky Park and Sports Complex, Alibagu, Ilagan City,

Isabela, one of the most visited place in the province especially during special events

like festival celebration, concerts, sports events and many more.

Also, the reason why they put up the said restaurant in the said location is that

because it is a populous area, near from opportunistic facilities and a nice view to be

seen. In providing the community with nutritious and affordable food, the restaurant

should be based on good management and marketing practices. The restaurant can

provide healthy foods and is also financially viable.

Competitors Analysis

Competitor analysis in marketing and strategic management is an assessment

of the strength and weaknesses of current and potential competitors. This analysis

provides both an offensive and defensive strategic context to identify opportunities

and threats. Profiling combines all the relevant sources of competitor analysis into one

framework in the support of efficient and effective strategy formulation,

implementation, monitoring and adjustment.

Macorica De Amore Restaurante located between Sky Park and Sports

Complex, Alibagu, Ilagan City Isabela has the numbered restaurant competitors who

sells and offers different products and services. The said restaurants are not far from

each other. This includes the following restaurants:

 The Simple Table- with their tagline “simple things comes from the simple

table”, the foods they offers are made up of exotic spices, and their special

freshly baked light brioche.

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  Clancy’s Restaurant and Sports Bar- offers delivery service within the

Ilagan area. Free use of billiards, darts, and card games for special occasions

such as birthdays, and even a simple get together.

 Manggahan Grill and Restaurant- through its name “manggahan”, they

have mango plantation for visitors or customers who wants to pick mango

during its season, and a wide space to eat.

 Hardin Grill- offers catering services with free decorating in the place for the

occasions, they also have the grilled fried items.

 Mc BBQ Republic- offers unlimited buffet, and has the different flavours of

barbeques.

 Bahay Kubo Kitchenette- caters in any kinds of occasions, also offers

traditional foods such as pancit cabagan, binallay, dinengdeng, bibingkang

kanin, pancit batil patong, pinataro, moriecos, inatata).

 Uling Roasters Lechon Manok- main product is the litchon manok, roasted

and can be bought according to the budget of their customers.

 Garden Vista Events Place- also offers catering services in any occasions or

events such as wedding, birthdays, funerals etc.

 Greenwich Pizza- a pizza houz offering different flavors of pizza with

promos and combos.

 Chef Albert and Marco Restaurant- fast serving, and has delicious dishes

for breakfast, lunch and dinner.

 King Angelo Restaurant- they also offers exotic foods.

In the following list, Macorica De Amore Restaurante is the only restaurant

who sells Italian foods and also Filipino cultured and special recipes. It is the first

Phitalian- themed fine- dining restaurant in Isabela wherein all the products offered

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are at a competitive and affordable price. Also, they offers free wifi and pasalubong

products, free- delivery is also one of their services. On the second floor of the

restaurant, it has a mini library for students who want to search for their assignment.

Lastly, there is also a function hall that is exclusive for social gatherings and

important events that the other restaurants (competitors) don’t have.

SWOT Analysis

In business there are risks involved, regardless of the company. The key to

success is recognizing, identifying, and properly addressing those risks prior to

opening an operation. Prior to opening, Macorica De Amore Restauarante conducted

a SWOT analysis (Strengths, Weaknesses, Opportunities and Threats).

Strengths

 Good location, well-structured facilities and attractive promises

 Affordable and competitive price of the healthy and delicious products/ food

offered

 Exclusive rooms for students, entrepreneurs/ businessman and other visitors

 Good and highly rated services

 Safe and clean environment/ surroundings

 Fast food serving

 Free Wi-Fi

Weaknesses

 Lack of experience as this will be the first time to conquer the market at the

said location

 Lack of qualified mid- level management personnel

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  Competition for discretionary income

Opportunities

 Possible increasing of profit

 Plenty of orders

 Large population in the area

 Near the school, park and sports complex

 Use of social media in promoting the restaurant

 Selling new kinds of food based in Italian heart

 Lack of competition in Phitalian- themed fine- dining

Threats

 Government mandates (restaurant operation, food safety and worker

protection at the federal level and health, sanitation, safety, fire at the local

level)

 Potential competitors might try to sell or offer similar products and services

 Possible loss that lead to bankruptcy (increase of expenses but lower profit)

 Change of demand, Inflation and high rate of tax

 New products offered by competitors

 Maintaining sales volume

 Rising operating costs

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 Chapter 5
STRATEGY AND IMPLEMENTATION SUMMARY

Marketing Strategy

An aggressive marketing campaign should be part of the start- up strategy.

Although traditional marketing strategies are still effective, personal reviews posted

on sites such as Twitter, Instagram and Facebook will also be leveraged. Macorica De

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Amore Restaurante will market itself through a combination of traditional marketing,

online marketing and social media marketing. The following is a review of the

marketing strategy.

Traditional Marketing

Macorica De Amore Restaurante will look to advertise in local

newspapers and and publications with the largest circulation figures in its

target area. The said restaurant will focus its national advertising efforts in

cities with the largest concentrations of these populations. Also, Macorica De

Amore Restaurante seek to advertise in the Manila Bulletin, Philippine Daily

Inquirer, Corriere della Sera and La Repubblica, the popular newspapers in

Philippines and Italy. In adsition, Macorica De Amore Restaurante will utilize

various forms of promotional marketing and outdoor advertising in reaching

its target audience.

Online Marketing

In order to properly market itself online, Macorica De Amore

Restaurante must have a significant presence on the internet. The initial step in

developing this presence is the creation of its website:

www.macoricadeamorerestaurante.com

Social Media Marketing

Macorica De Amore Restaurante will institute a social media

marketing campaign over the internet, utilizing Facebook, Twitter, You Tube,

and Instagram as its vehicles for delivery. The campaign will focus on

educating the target audience about Macorica De Amore Restaurante and its

products and services.

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Sales Strategy

Distribution Strategy

CUSTOMERS
PRODUCTION CONSUMERS
PATRONS

Production is generally a concern of producers.They determine the needs,

wants, and demands of consumers, and decide how to allocate their resources to meet

these demands. Goods and services may be produced through different methods of

production(i.e., capital-or labor-intensive), depending on the firm's technological state

and its available resource. The produced product of Macorica De Amore Restaurante

will directly be given to the patrons/ customers/ consumers.

Pricing Strategy

Restaurants tend to have a small profit margin. Because of that, it is very

important that restaurants explore as many food pricing strategies as it can and to

choose the most effective strategies. If it fails to do so, then it won’t stay in business

in very long. To help your restaurant arrive at the very best pricing strategies, you

should conduct plenty of research on food prices and the fluctuations they endure;

how your competitors are pricing their own menus; and the level of demand you’re

getting from your customers. All of this factors will not only inform the many pricing

strategies you should go for but also what kind of profit margin would make the most

sense.

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 Cost- plus pricing strategy is one of the most common pricing styles that the

Macorica De Amore Restaurante used. Basically, the Macorica De Amore

Restaurante owner accounts for all of the costs that go into a plate of food, including

the fixed costs, such as wages that are paid to the cooks and wait staff, and utility

bills. All of these should be distributed among the various offerings that the restaurant

makes to its customers. Once the cost of a plate of food is reliably determined, the

profit margin is then added on top, based on what the restaurant considers a

reasonable profit.

Chapter 6
MANAGEMENT PLAN

Organization Structure and Staffing

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 TOP MANAGEMENT

FOUNDER CHAIRPERSON VICE- CHAIRPERSON

BOARD OF DIRECTOR BOARD OF DIRECTOR BOARD OF DIRECTOR

MEMBER MEMBER MEMBER

BOARD OF DIRECTOR BOARD OF DIRECTOR BOARD OF DIRECTOR

PRESIDENT EXECUTIVE CHEF SHIFT MANAGER

MIDDLE MANAGEMENT

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 LINE COOK SOUS CHEF PREP COOK

LOWER MANAGEMENT

EMPLOYEE

FOOD SERVER SERVER ASSISTANT HOST/ HOSTESS

Job Description

In starting the business, Macorica De Amore Restaurante will hire staff equal

to the task of operating a high- end Phitalian restaurant. Management will ensure it

hires employees who are service oriented with excellent ethics and attitudes. In

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addition, management will hire experienced chefs with resumes including several

years at well- known high-end restaurants. Customers will pay for authentic cuisine,

which inexperienced chefs would be unable to provide. Listed below are the job

descriptions of the positions that will retain by the said business in conducting its

operations.

 Board of Directors. The Board of Directors will be responsible for setting

policies on investments, capital, structure and dividends. Also, they

company’s strategies, goals and budgets. Lastly, they are responsible for

approving the information and other disclosure reported in the Financial

Statements.

 President. The President will be responsible for overseeing all Macorica De

Amore Restaurante’s personnel, as well as establishing the policies of the

restaurant and procedures for each department. The starting salary for the

President will be Php600, 000 per year.

 Executive Chef. The Executive chef will be responsible for supervising all

Macorica De Amore Restaurante’s personnel, and monitoring the financial

progress of the company on a regular basis. The Executive chef will report

monthly to the President the operational and financial status of the business.

The starting salary for the Executive Chef will be Php450, 000 per year.

 Shift Manager. The Shift Manager will provide operational support for the

Executive Chef outside of the food preparation area. The Shift Manager will

supervise the delivery of all items to customers, and ensure that patrons are

enjoying their customer service experience. The Shift Manager will also assist

in preparing and delivering food. The starting salary for the Shift Manager will

be Php360, 000 per year.

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 Sous Chef. The Sous Chef will provide culinary and operational support for

the Executive Chef inside the food preparation area. The Sous Chef will

supervise the preparation and delivery of all menu items, as well as prepare the

majority of dishes for the customers. The starting salary for the Sous Chef will

be Php420, 000 per year.

 Line Cook. The Line Cook will be responsible for prepping ingredients for all

menu items, as well as assembling the dishes for Macorica De Amore

Restaurante’s patrons. The Line Cook will also provide culinary support to the

Sous Chef and Executive Chef. The Starting hourly wage for the Line Cook

will be Php100.

 Prep Cook. The Prep Cook will be responsible for prepping of all food

products prior to delivery. The Prep Cook will also be responsible for general

upkeep for the back- end area of the restaurant, including (but not limited to)

cleaning of prepping area, stocking of food products, etc. In addition, the Prep

Cook will provide culinary support to the Line Cook. The starting hourly wage

for the Prep Cook will be Php80.

 Food Server. The food server will be responsible for receiving orders placed

by Macorica De Amore Restaurante’s patrons, as well as the delivery orders

and the subsequent collection of monies. The starting hourly wage for the

Food Server will be Php50.

 Server Assistant. The Server Assistant will be responsible for the clearing

and cleaning of seating area following departure of a patron, and properly

preparing said area prior to the seating of patron. The Server Assistant will

also stock all items within the patron’s reach (napkins, straws, condiments),

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 and provide beverage support as needed. The starting hourly wage for the

Server Assistant will be Php50.

 Host/ Hostess. The Host/ Hostess will be responsible for ensuring Macorica

De Amore Restaurante’s patrons are greeted and seated in a timely fashion,

accommodations are sufficient prior to securing reservations, and facility is

properly staffed. The starting hourly wage for Server Assistant will be Php60.

Qualification

1. President

 Innovative, with a version of the future of the company that they can

plan, strategize and execute.

 Good communication skills, with the ability to communicate with

board members, executives and frontline employee.

 Financial and operational knowledge, as well as knowledge of

regulations, policy and procedures that affect the company.

 Ability to attract, develop and retain top talent.

 Have a high level of emotional intelligence.

 Strong leadership skills with the ability to inspire people to action

through their influences.

2. Executive Chef

 Proven working experience as a head chef.

 Excellent record of kitchen management.

 Ability to spot and resolve problems efficiently.

 Capable of delegating multiple tasks.

 Communication and leadership skills.

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  Keep up with cooking trends and best practices.

 Working knowledge of various computer software programs (MS

office, restaurant management software, POS).

3. Shift Manager

 Proven experience as a shift manager or relevant role in a restaurant.

 Good knowledge of restaurant operations (like managing reservations

and payments).

 Availability to work different shifts including weekends.

 Basic knowledge of bookkeeping procedures.

 A customer service approach with the ability to manage complains

with professionalism.

 Excellent organizational skills team management abilities, BSC in

restaurant management business administration or similar field

certification for a culinary school is a plus.

4. Sous Chef

 Must have good knowledge of various food ingredients and their use.

 Should possess good leadership skills in order to be able to lead the

staff members in the kitchen for a productive result on a daily basis.

 Should have good chopping skills besides having good taste and smell

in order to dish out tasty food items.

 Has to display good time management skills as customers will be

happy when food is served on time without delay.

 Even administrative skills are necessary as the sous chef has to manage

the activities of the kitchen which involves organizing and planning.

5. Line Cook

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  Previous experience working as a Line Cook for year/s.

 In-depth knowledge of various cooking methods, ingredients,

equipment and procedures.

 Familiar with industry’s best practices.

 Accuracy and speed in executing assigned tasks.

6. Prep Cook

 Proven experience as a Prep Cook.

 Knowledge of health and safety rules in a kitchen.

 Manual dexterity able to operate cutting tools and kitchen utensils.

 Good communication skills.

 Flexibility to work shifts, weekends, nights and holidays.

 Patient with an ability to stay positive under pressure.

 Very good physical condition and endurance.

 Culinary school training would be advantageous.

7. Food Server

 One plus year experience in upmarket or high volume restaurant.

 Completion of product knowledge training, written and verbal exams.

 Proficient with maintaining solid customer base.

 Excellent verbal communication skills and outstanding people skills.

 Well- groomed and professional appearance (Physically fit, agile and

dexterous).

 Available to work shifts, extended hours, over weekend and holidays.

 Ability to stand and walk for extended periods.

 Proficient time- management skills.

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8. Server Assistant

 Must possess strong interpersonal skills.

 Must be able to communicate with individuals from different

backgrounds.

 Must possess organizational skills.

 Must possess the ability to adapt in a changing environment.

 Ability to stand for extended periods.

 Proven experience working in the restaurant industry.

 Sound knowledge of proper food handling procedures.

9. Host/ Hostess
 Must be able to read menus.

 Must be able to articulate clear greetings and farewells to guests, as

well as being able to understand request for assistance.

 Must be able to hear well in a loud environment in order to answer

telephone and respond to Guest request.

 Must be able to walk and stand during entire shift and also good in

articulating clear greetings and farewells to Guest.

 Must be able to understand request for assistance.

 A desire to help out where needed and work as part of a team.

 Passion for providing extraordinary service.

 The ability to thrive in a fast-paced environment.

 Flexibility to work a variety of shifts.

 Must possess great Guest relations skills.

 Ability to work effectively within a team.

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  Ability to effectively communicate in the telephone.

Chapter 7
FINANCIAL PLAN

Financial Forecasts and Expenses

The total budget for the establishment of the Macorica De Amore Restaurante
is Php10, 000, 000 and it will be divided on the following purchase transactions:

Construction materials - Php2, 730, 000

Kitchen Utensils - Php408, 000

Ingredients of the Product - Php1, 460, 000

Furniture’s and Fixtures - Php500, 000

Purchasing appliances - Php630, 000

Macorica De Amore Restaurante will spend the amount of Php500, 000 for foreman
construction worker. The business will pay 5,000 for business permit. The remaining
Php3, 217, 000 will be for start- up salary/ wages of employees and for emergency
purposes.

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Labour

 Construction worker Php200, 000

TOTAL- Php500, 000
 Foreman Php300, 000

Utilities

 Water Php100, 000

 Electricity Php300, 000
 Communication Php50, 000 TOTAL- Php550, 000

 Gas/ Fuel Php100, 000

Furniture and fixture

 Table Php300, 000

TOTAL- Php500, 000
 Chair Php200, 000

Appliances

 Refrigerator Php80, 000

 Cooking Ranges Php60, 000
 Oven Php50, 000
 Air condition Php150, 000
 Electric bulb Php75, 000
TOTAL- Php630, 000
 Ice makers Php25, 000
 Griddle Php20, 000
 Dishwashers Php30, 000
 Deep fat fryer Php20, 000
 Mixer Php30, 000
 Stove Php30, 000
 Water dispenser Php10, 000
 Other appliances Php50, 000

Ingredients of the product

 Pork Php30, 000

 Chicken Php25, 000
 Fish Php20, 000
 Condiments Php20, 000

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  Rice Php75, 000
TOTAL- Php1, 460, 000
 Beef Php40, 000
 Vegetable Php100, 000
 Egg Php50, 000
 Wine Php200, 000
 Soft drinks Php100, 000
 Other Ingredients Php800, 000

Materials

 Cement Php500, 000

 Hollow block Php200, 000
 Gravel and sand Php100, 000
 Tiles Php150, 000
 Good lumber Php60, 000
TOTAL- Php2, 730, 000
 Glass Php350, 000
 Steel Php120, 000
 Roof Php150, 000
 Iron bar Php100, 000
 Other materials Php1, 000, 000

Utensils

 Fork Php30, 000

 Spoon Php30, 000
 Plate Php60, 000
 Chopping board Php20, 000
 Glass Php70, 000
 Knife Php25, 000
 Tongs Php5, 500
 Spatulas Php4, 500
 Whisks Php2, 500 TOTAL- Php408, 000

 Ladles Php3, 000

 Measuring cup Php8, 500
 Measuring spoon Php6, 000
 Measuring scale Php8, 000

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 Thermometer Php15, 000
 Meat thermometer Php20, 000
 Other utensils Php100, 000

OVERALL TOTAL- Php10, 000, 000

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 Chapter 8

IMPLEMENTATION TIME TABLE

Date Operation
November 1, 2019 Macorica De Amore Restaurante’s partners check the
location if it’s good or not. Also, they will get a Business
permit/ Mayor’s permit on the Municipal office of City of
Ilagan.
November 15, 2019 The owners of the said restaurant will find the best foreman
in the town who will estimate the business structure of the
said business and after that the will set a meeting with the
foreman they hired to make a deal to know everything what
the owners should do.

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November 25, 2019 Meet the foreman on the set place. The Macorica De Amore
Restaurate’s owners together with the foreman they’ve hired
will estimate the materials needed in building the business
facility and how much will be given to the foreman for
buying the materials for the construction process.

December 5, 2019 This will be the day where the foreman hired by the
company will buy construction materials to be used in
establishing the business building. The materials needed are
Good lamber, Front bar, Cement, Hollow block, Gravel and
sand, Glass, Steel, Roof, Iron bar and also painting that can
be used on the finishing day of the business.
December 15, 2019 The construction of the business will start on this day
because the agreement with the foreman that they hired is
that the building of the business structure will finish within
a year with 6 days a week (total of 288 days). The
construction workers will have a total salary of P200, 000
for their whole service. On the other hand the foreman will
received a total salary of Php300, 000.

December 15, 2020 This will be the finishing day of the building of the business
and the painter they hired will apply paint on ceiling, wall
and roof.
January 5, 2021 This is the day when the staffs hired by the owners will
purchase utensils, appliances, and furniture and fixtures
which is amounting to Php1, 538, 000.
January 10, 2021 The business staffs will be going to fix and arrange the
appliances, the furniture, fixtures and kitchen utensils that
were bought in to its designated place. Also, today will be
the day for them to clean the area, do some decoration and
other things that can encourage customers and make them
satisfied and comfortable.

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January 20, 2021 This day, the business staff buy the ingredients that are
needed for the products that they will offer. Also, they buy
books for the mini Library at the second floor of the
building. The estimated expenditure for this day is
amounting to Php1, 460, 00.
February 14, 2021 As a part of the celebration of Valentine’s day. This day will
be the Grand opening of the Macorica De Amore
Restaurante where in there is a short program that were
done as a symbolism of start and beginning of the business.
This day, there is also a souvenir given to the customers
who attended the said Grand opening.
Action Plan

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