Business Plan: Mini

Fast Food
Restaurant

Address: [Terminal 1 & 3 Phone no.: [ SooPinoyFoods@gmail.com

[ +63 2 877 7888 ] ]
Andrews Ave, Pasay, 1300
[www.SooPinoyFoods.com ]
Metro Manila,
Philippines]
Business Summary
“Pinoy”fast food restaurant believe in its unique delivery of service as its policy is “Customer is king”.
We are here also so that the travelers could experience the different delicious types of Filipino Cuisine. Its
traditional as well as western outlook gives you the feeling as if you are the member of its family. Though
we are new but the love and taste in our foods will be abundant.

HOW TO GET THERE? :

Ninoy Aquino International Airport is located along the border between Pasay City and Parañaque City in
Metro Manila. It is about 7 kilometers (4 miles) south of the country's capital Manila, and southwest of
Makati City's Central Business District.

ABOUT THE COMPANY:

“Pinoy” is a startup company with first class amenities and very good infrastructure facilities. It also has
in its policy to donate a part of its income as charity to old homage people.

OBJECTIVES:

The products we serve are of the highest quality. We cover this quality with great service and atmosphere.
We then add menu items that appeal to all ages of the family as well as single adults.

We create an atmosphere where employee’s love coming to work and can earn good money. Great
employees make for a great restaurant.

Business History and Industry Outlook

START UP INFORMATION:

WHAT IS SOOO PINOY?

“Pinoy”will feature an outstanding and wide variety of Filipino cuisine as we imitate the surroundings of a Bahay
Kubo with an upscale and cozy atmosphere. Our restaurant also provides excellent and friendly customer service to
support the ambience of our old-fashioned yet classy and refreshing environment.

OWNER/KEY PERSONNEL EXPERIENCE:

“Pinoy” is privately owned by Ms. Yvonne Cortez with the partnership

of Mr. Sherwin Delfinado

LOCATION:

Restaurant will be located inside the airport to accommodate customers

waiting for their flight and tourist who desire to experience the
delicious Filipino foods and cuisine.

FUTURE PLANS AND GOALS:

Our main goal is to become the most successful restaurant in the Philippine’s food industry. We will expand into a
number of branches by year three as we strive to become the number one restaurant choice for all families, male or
female, young and old.

DEVELOPMENT PROBLEMS AND SOLUTIONS:

If we encountered problems such as:

 Menu – We keep our menu size in check. Instead of offering a five-page menu, we consider offering a
smaller number of dishes and doing them really well. People need to know what our restaurant is about –
keeping our menu aligned with our restaurants unique proposition.

 Customer Service - The key to success is happy customers who wants to return again and again. So we ensure
that our success, our entire team – from management to hostess to wait staff and busboys – must be
dedicated to our customers. Every contact of our staff makes with customers will be pleasant, welcomed
and accommodated.
 Marketing - Many owners fail to pay enough attention to marketing making this a common problem in the
restaurant world.

1. We will create a customer loyalty program.

2. Get a responsive website that looks great on desktop, tablet and mobile phone.

3. Engage in social media and digital marketing.

MARKET TRENDS AND STATISTICS:

Restaurant intends to serve to a wide group of people. We want everyone to feel the cozy and refreshing atmosphere
of our restaurant. We also target the following customers:
Overseas Filipino Workers: These people surely miss the local Filipino foods and cuisine as they are away from the
country for a certain time.

Tourists: One reason why tourists visit our country is for the famed Filipino foods and cuisine. We want to be the
first to serve them these foods as they also experience the Bahay Kubo theme.
Businessman: They all work hard all day. They need a competent establishment to relieve their stress and fatigue as
we entertain them with our relaxing and soothing environment.

Happy couples: Our restaurant is the perfect place to eat for happy couples as we provide a silent and happy
atmosphere that complements our menu.

Market Analysis

Happy Overseas
Couples Filipino
Businessmen
13% 11% Workers
32%
Tourists
45%

Overseas Filipino Workers Tourists

Businessmen Happy Couples

MAJOR COMPETITORS:

Our main competitors are those fast food and restaurants which are within our 300 meter radius. Namely, these
competitors are Jollibee, McDonalds, KFC, Pizza Hut and many more. But our advantage is that their outlets are
rather uncomfortable and do not provide variety as mostly, they use chicken as their main ingredient.

PRODUCT/ SERVICE ADVANTAGES:

Our restaurant serves a wide variety of Filipino food and cuisine. We also use fresh and high quality ingredients for
the best quality of our products. We will not sell liquor and alcoholic drinks but instead we will offer fresh coconut
juice as our main drink.

INVESTMENT/ FUNDING INFORMATION:

We will make sure that we are serving them with affordable prices. There will be also discount for those who will
afford a mass of orders.

NATIONAL. REGIONAL, AND LOCAL ECONOMIC IMPACT

We will try our best to achieve Pinoy’s Fast Food Resataurant around the world.

Product/Service
UNIQUE FEATURES - Every employee must dress properly & the food must be delicious & satisfying.

NICHE SERVED - Using a small business like getting a food truck or within a market.

MARKET COMPARISON - Our fast food Restaurant has a comparison in a restaurant that has good &
affordable foods like steakhouse, chilies or other restaurants

STAGE OF PRODUCT OR SERVICE DEVELOPMENT - We will start with our small food products like
mangoes then if we have enough money we can add more products in our business

PRODUCTION – We will have advertisement everywhere to entertain people.

FACILITIES, EQUIPMENT & LABOR – We will borrow money from the bank to have facilities, equipment and
labor and if we have enough money we can repay it.

FINANCIAL REQUIREMENTS – We should have enough stocks or goods that will be used in the business.

PRODUCT/ SERVICE LIFE CYCLE – We will have promos or new products so the costumers will always come
back to our restaurant.

FUTURE GROWTH – If we have enough money we will be able to make a branch of another restaurant in a good
location.

Market Examination
TARGET MARKET: Our target is the people who stays in the airport.

CONSUMER BUYING HABITS: They prefer to satisfy their taste with affordable price.

CONSUMER REACTIONS: They satisfy their taste and they find our restaurant worth it.

SALES VOLUME AND SHARES: Our goal is to make our costumer satisfied and enjoy our meal.

Competition
INFORMATION:
We are the startup company and looking forward to earn good share of
market, we have great strategies to give tough competitions to our future
competitors. Currently our main target of competitor is KFC and in the future we
would like to capture Macdonald`s market share.
PRODUCT/ SERVICE STRENGTH AND WEAKNESSES:

 Learning agility and effective personal communication skills

Most researches show that the single best predictor for who will perform well and succeed in a new job is
the one who possesses learning agility (a quick learner) and the one who can adjust himself/herself to
changes and new situations, such as a new workplace.
 Self Motivated and Determined
To achieve success, one needs to be self motivated and determined to succeed. Without self motivation, it
is quite possible that even the best of employees will languish in the company without achieving any
success.
 Getting Nervous around people
Today, with the advent of the new work culture where a person seldom meets another and where the only
time people speak to each other is during coffee breaks, there are some people who have become introverts.
 Lack of some skills
No person has all the requisite skills for the job profile. This is one of the greatest disadvantages that one
has, because once a person starts earning, they find it difficult to go back to their learning ways.

MARKET NICHE:
Well we are serving mainly Filipino foods, but there are some non-Filipino cuisine on order (limited only)

MARKET ANALYSIS i n t h re m i l e
circle
Marketing
FAMILIES OTHER PEOPLE
We have adopted marketing strategies and the market analysis
table shows that within a three mile circle 98% are families.This
is our customer base which we cater to.

We follow penetration marketing strategy to chase for market

leadership. Our company provides coupons for costumers those
who reach 1000 rupees on bill. This coupon has a unique feature
of availing 3% off on overall bill on next visit on our restaurant.
This our promotion strategy. Pinoy`s”provide membership card
on subscription of 500 rupees for availing 10% discount on total
bill.
 Financial Overview
$120,000 Sales
$100,000 Net Profit
$80,000 Expenses

$60,000
$40,000
$20,000
$0
2015 2016 2017 2018

FOOD VARIETIES:

We target all age group of customers. Our culture is to satisfy each every costumers with our Filipino Specialties,
examples are:

SINIGANG – 65 PESOS SISIG – 120 PESOS KARE-KARE – 80 PESOS

Operations
FACILITIES:

Parking area Dining Room

Reception Desk Rest

Room
 Dining

equipment
 glassware FLOOR PLAN:
 cutlery
 porcelain
 linen
 sink
 ice bucket
 tray
 trolley
Administration and Management
MANAGEMENT TEAM:

 CEO- Mr. Joseph Lucas

 Chief Marketing Officer- Mr. Lean Condat
 Chief Finance Officer- Mr. Paul Batuigas
 HRD Officer- Carlo Victoria

EMPLOYEE OPPORTUNITIES:

We will encourage our employees to grow our customer base and provide incentives and regular bonuses too
employees for referrals and repeat customers.

Its is also anticipated that as we grow our catering business, along with our lunch business group, we will hire a
sales director to facilitate this portion of the business.

STRUCTURE OF ORGANIZATION:

Consumer demand for meals and snacks prepared at restaurants is expected to rise due to increasing population and
restaurants like us will feel the need to improve the health perceptions of our food. We also may look to add variety
flavors in existing items for customers.

EMPLOYEE SKILLS AND TRAINING:

1. Servers are always interacting with others, whether it’s talking with customers when taking orders, making
cheerful small talk, communicating with other restaurant staff, or resolving conflicts that may arise with
customers. Servers must be comfortable talking to and interacting with a diverse range of people.
2. Whether managing drink and food orders,multiple tables of customers, or handling and processing
payments, organizational skills play a large part of a server’s ability to stay on top of their work. 
3. A server should have thorough menu knowledge to answer customer questions and concerns, make
recommendations to customers, describe wine or beer pairings, or up-sell a customer on a certain dish or
special.
4. Lastly, technical skills such as knowing how to use a Point of Sale payment system, swiping credit card
payments, or operating a company computer are integral for a restaurant server to be able to process and
access the information they need to do their job.

ROLES AND RESPONSIBILITIES:

Our Restaurant managers are responsible for interviewing, hiring and firing employees. It's also a manager's
responsibility to handle staff training and scheduling, but those duties may be delegated to an assistant manager.
Restaurant managers sometimes take on the role of a mediator to resolve employee conflicts. Conflicts are inevitable
in the fast-paced restaurant industry, and dealing with conflicts immediately helps keep them in check. For example,
a manager might meet with quarreling employees to discuss their differences and require them to find a solution to
end their conflict quickly.

KEY PERSONNEL:
Employees Education and Experience: Should graduate from college, have a diploma , certificate, and cooking
experience

Positions and Roles: Serve a Filipino restaurant in the airport and serve food

Duties and Responsibilities: Ensure the restaurant building, facilities, and grounds are maintained and meet
government regulations.

Objective and goals: The Objective is to serve the food in the airport.

POTENTIAL PROBLEMS AND SOLUTIONS:

RISK: One of them is food poisoning, but we will assure you that we are serving food that passed quality control.

We realize the success to be achieved by doing more that serving great food, and providing friendly service. We will
utilize a marketing plan to build customer traffic. We will continually strive to win more costumers by being
proactive rather than reactive in our marketing efforts and stay current popular industry trends

FINANCIAL INFORMATION
Loan Guaranty Program. Is the SBA’s most basic and common loan program. These loans are available through
commercial lending institutions, and most banks participate as lenders in this program. Lenders typically grant loans
up to $2,000,000

FINANCIAL INFORMATION
$90,000 Income
$80,000 Cash Flow
$70,000
Balanced
$60,000 Statements
$50,000
$40,000
$30,000
$20,000
$10,000
$0
1st Year 2nd Year 3rd Year

Appendices
OPERATION SCHEDULE:
 SUNDAY MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY SATURDAY
11:00am- 11:00am- 11:00am- 11:00am- 9:00pm 11:00am- 11:00am- 11:00am-
9:00pm 9:00pm 9:00pm 9:00pm 9:00pm 7:00pm

RESUMES:

1. Include These Key Server, Waitress, and Waiter Skills For some quick help, here are the key aspects you need to
include on a server resume. Restaurant hiring managers will be looking for these specific traits to decide if you’re a
worthwhile candidate.

2. Write a Convincing Career Objective -The first major section of your resume is called the Career Objective.

3. Describe your Server Experience with Numbers

Adding numbers to your job description bullet points will help the hiring manager grasp the size and scope of your
responsibilities, and give them a clearer mental picture of your experience.

JOB DESCRIPTIONS:

Chef/Cook Job Description

It's not the easiest job in the world, but it certainly can take you places. If you're a hard worker with a flair for
creating food, you could be promoted from line cook to sous chef to head chef within a matter of years.

Chef Job Description

Order up! Today’s special is a great job! Chefs, also known as head cooks, are in charge of kitchens,
overseeing the preparation and cooking of food at restaurants, diners, and other operations where somebody
can get a bite to eat.

Cook Job Description

Do you like your job well done? Cooks are the backbone of every kitchen and place where food is prepared in
the country.
Table of Contents
Business Summary…………………………………..
…………………….1

Business History and Industry Outlook……………………..2-4

Product/Service…………………………………………………………
4-5

Market Examination…………………………………….…………...…..5

Competition…………………………………………………………..…..
5-6

Marketing
…………………………………………………………………..7-8

Operations………………………………………………………………...
8-9

Administration and Management…………………………….10-11

FINANCIAL INFORMATION……………………………………….12

Appendices………………………………………………………………..
12-13
BUSINESS PLAN: MINI FAST FOOD RESTAURANT - [SELECT DATE] 13