EXECUTIVE SUMMARY

Sizzillian Platter 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.

ABOUT THE COMPANY:

“Sizzillian Platter” 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.

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.

VISION
To become one of the food restaurants that offers Filipino food and

cuisines in a good quality of service and cleanliness of the food .

MISSION

To help Filipinos to live healthy by making food convenient and affordable .

BUSINESS MODEL
In this part of the executive summary we are able to discuss about the
partners of the business, key activities and resources, value proposition,
customer relationships, customers, channels, cost structure and revenue
statements.
BUSINESS & PRODUCT POSITION
Sizzillian Platter wherein the main dish is the Hawaiian Style Liempo that
has the ingredients of special Hawaiian sauce and liempo that is well
marinated for every flavors that is on our menu.

WEALTH IMPROVEMENT APPROACHES

This section of the executive summary describes the methodology or
approaches that will be taken by the business in order to:

Maintain a competitive advantage

Sizzillian Platter are having different food menus for the customers food of
choice that are delicious, convenient and affordable. We ensure that our
menus are delicious and clean for our customers safety.

Position the business in the market

In positioning our business we ensure that the location of the business is

located in a place wherein people are going, we decided that the business
is located at a public market so people can see the restaurant.

Improve the market share

In improving the market share we ensure that our customers and

competitors will get what they see to our food menus and even our place.

Maximize the utilization of resources

In maximizing resources we ensure that every employee will do their task

on time and making sure that our ingredients are fresh and in good quality.
PARTIES SUPPORTING THE BUSINESS
This section of executive summary presents the persons that are
supporting and helping the business in order to grow and achieve the
VMGO of a business.

The roles of the employees and staffs are to ensure that the food that we
are preparing are clean and of good quality of ingredients to make sure that
they are fresh and delicious. The customers are important because they
are the one who are buying and eating the food that we serve and the
suppliers are the one that deliver the supplies that we needed for our food
menus this includes the ingredients and etc.

ENVIRONMENTAL ANALYSIS
This section presents the opportunities and the possible weaknesses that
our business will encounter. This also includes the forces that directly
affecting the business which are the trends in the industry, consumer
analysis, the competitors, market forecast, market share, market position
and marketing strategy.

TREND IN THE INDUSTRY

In food and restaurant industry, there are different trends that our
customers wants specially in food. Our food menus are well organize to be
able to have different food choices. We have desserts, drink, silog meals,
and different flavors of liempo that our customers want. These are the
problems that if we encountered problems in the trends.

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.

CONSUMER ANALYSIS
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:

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

Family Bonding and Friends Hanging Out: We serve food that are good for
3 or more persons for their convenient and also they can have fun while
eating .
Workers and other customers: We are always open for them since they
want a relaxing place to eat and delicious food.
 Consumer Analysis

Happy Couples Family Bonding and Friends Hanging out

Workers and other customers

This graph show the percentage of the most customers that we have and
we should have.

Market Segmentation and Targeting

In categorizing the customers, there are 2 types of customers which are the
price sensitive and the price insensitive whereas price sensitive are
focusing on the price of the food while price insensitive are focusing on the
deliciousness of the food or product they will eat they’ll just want what’s the
best for them through the quality of the food or product they want.

In Sizzillian Platter we are focusing on both the taste of the food and the
price of the product food menus we are offering for the customers. Our food
menus has desserts, drinks, liempos and silog meals that are affordable
and has the good taste.

Demand Analysis

Our supplier are able to make sure that the ingredients that they’ll deliver
are fresh and in a good price so that there’ll be no problem in customers
needs and there’ll be no price increase in our food menus.
COMPETITOR ANALYSIS
Our main competitors are those fast food and restaurant that are in the
vicinity, namely 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. 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 for our customers we
will serve iced tea and sago’t gulaman also we will be serving desserts like
mango graham, halo halo and fruit salad.

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 order and with big
order for 3 or more persons. We will have advertisement everywhere to
entertain people to come and eat at Sizzillian Platter.

Supply Analysis

This were we can identify if we are able to have supply to make our food
menus according to the ingredients needed. We can have the prices of
those ingredients in affordable price to also help those producers that give
us the supply we need for our food menus.

MARKET FORECAST

The market forecast projects the future numbers, characteristics, and

trends in your target market. This is how we can project the income of our
business per year to check if we are progressing and were able to target
our potential customers.
 1,400,000

1,200,000

1,000,000

800,000

600,000

400,000

200,000

0
2020 2021 2022

High End Business Small Business Others

This graph shows the marker forecast of different business that are
available

Demand and Supply Forecast

In this section of market forecast where able to know the demand and
supply forecast of the business base on our performances per month so we
really need to be on point especially in our demand that our customers
need and the supplies that we need for our business since those supplies
are the for our food menus.

Since we are starting a business, we will make sure that our supply are will
be good for 2-3 months to be able to get what will be the demand of our
customers in order to stock supplies that will be needed.

MARKET SHARE
This part of the environmental analysis is about the income that a business
will be sharing to its supplier and the employees and staffs that are working
for the business.
This graph shows the sharing of the business income

Shares Of The Business Income

Sizzillian Platter Employees and Staff Supplier Other Business

MARKET POSITION

In this part of environmental analysis, we are able to established the 4P’s in

business which are Promotion, Price, Place and Product. This is we’re we
are talking about the advertisements and how we can make our business
recognize by our customers.

We will be establishing the 4P’s step by step:

Promotion

We will be launching our business with the use of social media, flyers and
tarpaulin to introduce the business and lastly endorsements in radios to be
able to know by the people everywhere and anywhere.

Price

The price of our food menus are 120 pesos for 1 drink, liempo and unlit rice
Additional 80 pesos for the desserts base on what the customer want. Also
our silog meals are which are bacsilog, lechonsilog, hotsilog, tapsilog, and
tocilog that cost for only 60 pesos with unlit rice and add 80 pesos for the
desserts. Our desserts are costs 100 pesos per order. Our drinks are 50
pesos and lastly our barkada fun meal costs 250 pesos which includes 8
pieces liempo with different flavors, drinks and desserts.

Place

Our place is located at M.B Torre St. Brgy 9 Bacacay, Albay. This place is
near in other businesses and the public market so everyone can seen the
place there.

Product

Our food menus are well organize to help our customers to decide what
they’ll order and also we prepare the food clean and delicious to make sure
that the customers will visit and eat to us.

MARKETING STRATEGY

Our market strategy are make more branches in the whole Philippines to
make our company grow and be recognize, we also do more food choices
every year to make sure that our customers will not being tired of having
the regular food menu, we also planning to have more investors to help
each others business and lastly we will make sure that our social media
platforms are always doing research and advertise our food so that
everyone can see it.
 BUSINESS DESCRIPTION
In this part of the Executive Summary we are going to discuss the
description of the product, the equipments and materials needed, size of
the business and personnel requirement for the over all needs of the
business that we are starting.

PRODUCT DESCRIPTION
Our main food menus are the 4 different flavors of Liempos which are the
the Hawaiian Style, Sweet and Spicy, Spicy and White sauce Liempo
drinks are iced tea and and Our desserts are halo halo, mango grahand
fruit salad and also our silog meals which are the bacsilog, tocilog, hotsilog
and lechonsilog with all have unlit rice for us Filipinos whom really loves
rice.

In addition, our food menus are for the Filipino people who are the
customers and wants the good quality of service and freshly delicious food.
This means that our passion is to serve the food that our customers wants
and what they want to have more.

EQUIPMENT/MATERIALS NEEDED
This is the list of the materials and equipment needed in our restaurant:

Kitchen Equipment

 Refrigerators and Freezers

 Ranges and Ventilation
 Food Prep Counters and Cutting Boards
 Safety Equipment
 Storage racks and shelving
 Storage containers
 Sinks
  Sharpening stone
 Microwave
 Ice Maker

Cooking Equipment:

 Pots and pans (of all sizes) with lids

 Spoons for mixing and tasting 
 Chef’s knives
 Mixing bowls
 Whisks
 Spatulas
 Ladles
 Tongs
 Baking pans
 Sheets and roasting pans
 Towels
 Rags

Servingware
 Dishware
 Glassware
 Flatware
 Dinnerware Accessories
 Linens
 Displayware
Washing Equipment

 Brushes
 Mops
 Cleaning Products
 Sponges
 Rags
SIZE OF THE BUSINESS
In this part of business description were able to discuss the staffs that
included and the size of the business wherein the designs and etc.

Our employees and staffs will consist of 50 persons; 15 chefs and the 35
will be the waitress and waiters.

This will serve as the layout of the Sizzillian Platter

This the design of the dining area

PERSONNEL REQUIREMENT
This is the last part of the whole executive plan wherein its about the staffs
performance and the requirements to be able to know if the personnels that
we will be joining our team are honest, trustworthy and hardworking. We
can also accept part time to help the students to finish their studies and we
can also give scholarship program for them.

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.

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 high school or

graduate college, trustworthy, and honest. This is not just the education it
also the characteristics of the staffs that matters.

Positions and Roles: Serve food to the customers and be able to keep it
clean.

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 correctly base on
their orders, be polite and smile to the customers.

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
Make sure that the cook are good in cooking and they are following the
safety of food that will be preparing.

Waiter/Waitresses and Cleaning Workers Description

They should serve the food on time, smile to their customers, being honest
and trustworthy, politeness to the customers and workmates and also being
a hardworker so that the customers will love the food and also the people
who are serving.
BUSINESS PLAN: MINI FAST FOOD RESTAURANT - [SELECT DATE] 17