Executive Summary

Environmental Analysis
Trend in The Industry
Government in almost every country in the world have expansive regulatory
frameworks for every element in the food service industry. Including cleanliness of commercial
kitchens, the standards for storing and transporting the produce, and even the standard
requirements for laborers in every food business. This makes the food industry, without a
doubt, one of the most tightly-regulated industries of all. On the plus side, this ensures that
consumers aren’t exposed to poor quality nutrition, but the complexities of regulation certainly
take away from the margins of the food business. The Asian food systems across the globe has
shown a substantial growth with an increase in digit in CAGR by the year 2019. This may affect
the business growth over time as consumers may base their likings into the data. This acts as an
indicator of any favorable sign for the food business.
Consumer Analysis
As a general trend the world’s population is only getting richer. That means that
individuals in the lower (mostly), middle, and upper classes all have more money to spend on
luxuries—including restaurant foods. As a result, the overall revenue of the food industry is
growing, as individuals cook less and eat out more often. This has a positive effect on this
business and all corners of the space, including restaurateurs, food distributors, and the
individual workers who play roles in these businesses. According to Enterprise Singapore, the
Philippines is a significant contributor of growth in ASEAN – a feat in itself when they are talking
about a region on track to become the world’s fourth largest economy by 2030. By this means
opening a business is a huge opportunity to the business owners.
The target market of this restaurant is the population around the town and its nearby
municipalities. Considering the awareness of consumers to the social media, the produce is
aimed to look “instagrammable” as well as the place. Prioritizing also its price, place and the
quality of food to be served.
Parking and accessibility can be as crucial to a restaurant’s success as great food and
service. So as to accommodate customers with private vehicles the location of the restaurant is
accessible to both parking spaces and to community transportation. Visibility goes along with
accessibility and is very important for new restaurant locations. Customers has to know that the
restaurant is there, either in person or on their mobile devices.
Disposable incomes are growing for a reason, laborers are earning more money these
days. On the whole, the cost of hiring workers is increasing across industries, caused not by only
a growing demand for employees, but also higher and higher government expectations for
minimum wages. As in many other industries, the effect of increasing labor costs is simple, less
margin for the owner of business, and thus less profit.
Competitor Analysis
The food industry has high standards for safety matters. In particular, there are scores of
rules in every restaurant of every country on how food should be transported, stored and
prepared. For instance, directions on what average temperatures various food types can reach,
how they should be cleaned, and so on. While this is indeed largely a political issue, it becomes
a legal matter if any of these regulations are ever breached. As such, this type of business needs
to be extremely careful to ensure that they stay within the bounds of these rules to prevent
costly lawsuits.
The competitors serve and sell different products and services from this business plan.
Food stalls are mostly managed by one business owner only (sole proprietorship). The
entrepreneurs are making their own strategies in seeking and gaining their customer’s trust and
attention, to enjoy their product and service. The restaurant will be greatly affected by the
necessary ingredients available from their supplier or direct farmers. Considering this
pandemic, the business will be in restriction for limited customers will only be allowed in the
physical store.
Market Position
This section refers of the restaurant to influence consumer’s perception regarding the
restaurant relative to competitors. The objective of this is to establish the image or the identity
of the restaurant so that consumers perceive it in a certain way.
Ten Over Tentries Comfort is guaranteeing the consumers a healthy and happy meal. As
to its name, the food will be comfort to a hungry stomach supplicating for food. The place is
planned to be designed cozy, as to bring comfort and let the customers be comfortable in their
space. Ten over Tentries will propose reasonable and affordable prices for the menu.
Undergoing through various standards, the ingredients will be bought locally to ensure
freshness and safety. As to other competitors, the Ten Over Tentries Comfort will accept
suggestions for the menu and let the customers decide or suggest the level of either the
spiciness, sweetness or saltiness of the food to be served as to their liking.
Marketing Strategy
We’re watching the various types of progress and innovation in technology as time
passes by. Perhaps the best example is the use of scanners at physical store of Amazon which is
Amazon Fresh. The customer will scan their QR code upon entering the store and their
purchase product will be automatically updated into their account, and will pay online. The self-
checkout screens at fast food venues such as McDonalds and other big fast-food chains.
Overall, this is a good thing for the business, as it will allow curious customers and businesses to
improve profitability and reduce the likelihood of human error. The business will promote and
provide their service online using different social media platforms such as Facebook and
Instagram.
Through social media platforms such as Facebook, Instagram and Twitter the
entrepreneurs will be in advantage of promoting and introducing their menus to the public.
This strategy is a good technique since most of the people in the area has their individual
mobile devices that can access the internet.

Business Description
Product Description
Ten over Tentries Comfort made a recipe composed of ten over ten entries of comfort
foods. The foods served for the customers were based on the evaluation of the target
audience’s food preferences in the locale. It offers corndog, lumpia, shrimp tartlet, cheesy fries,
siomai, nachos, calamares, long cups of joy, shakes, and "palamigs" at its affordable prices.
Ten over Tentries Comfort does not have a constant list of foods in the menu because
the business is always open for improvement on the menu based on the consumer behaviors.
Therefore, the loss of the foods in the menu can increase or decrease in number.
Equipment/Materials Needed

 Food supplies
 Tables and chairs for the restaurant
 Cooking equipment
 Serving equipment (like plates, glasses, spoons, forks, etc.)
Size of the Business
Ten over Tentries Comfort is a small business owned by 1 entrepreneur and 9
shareholders, who will all serve as a staff. It can accommodate only 30-35 customers at a time
considering the physical distancing. According to Business World, micro- small- and medium
sized enterprises (MSMEs) are businesses employing less than 200 workers or those with an
asset size of no more than P100 million.
Personnel Requirement
Food Handler Requirements
An employee who prepares or handles food must complete a Food Handler training
course (classroom or online) accredited through TESDA.
Food Manager Requirements
 All food establishments are required to have at least one employee with a Food
Manager Certification. The food manager certificate must be posted in prominent location at
the establishment.
To obtain certification, the employee must pass a certifies food manager exam from any
TESDA approved training source or any health services approved training source available.
Waiter/Waitress
An employee who serves foods to the customers must be fast yet careful, eager to
learn, and above 18 years of age.

Organizational Plan
This section describes the form of the business organization, the liability of the owner,
the organizational structure, the role of the owner.
Forms of Business Organization

Owner

Opposite
Manager

Marketing Sales Finance Operational

Representative Representative Purchase Assembly

Liability of the Owner

The type of this business plan’s business organization is a corporation, which consists a
group of people or a company. Early incorporated entities were established by charter. It is a
legal entity that is separate and distinct from its owner. The capital amount to be used by the
 entrepreneurs are from their own money from the personal investment. Because of the
entrepreneurs’ money the business is able to start and provide its needed materials.

Organizational Structure

GENERAL
MANAGER
Dana Adiaton KITCHEN
MANAGER
Hannah Espenilla
ASSISTANT ASSISTANT
MANAGER MANAGER
Mercedes Meteoro Gemalyn Almoradie STAFF (LINE
COOK, CHEF)

STAFF Jayren Leonor

STAFF (SERVERS, (BARTENDERS, Shaira Dominguiano
HOSTS) BARBACKS)
Joanna Dapitilla Michelle Alcantara
BIanca Divino Daniela Dayao

Roles and Responsibilities

General Manager. Oversees daily overall operations; engage in customer activities; and designs
strategy for business growth.
Assistant Manager. Optimizing profits by controlling cost; hiring; training, and developing nee
employees; and resolving customer issues to their overall satisfaction.
Kitchen Manager. Assists the chef in the food service operations and day-to-day operations of
the kitchen; provides direction to kitchen staff, ensuring execution of all employee’s duties; and
monitors kitchen operations to ensure compliance with health and fire department regulations.
Staff. The important personnel needed by the restaurant, managed by their managers to
implement and carry out work that helps the organization its mission and overall purpose.
Proposed Salary
TEN OVER TENTRIES COMFORT
Basic Salary: P 5,500.00
House Rent Allowance: 700.00
Conveyance Allowance: 500.00
Medical Insurance: 800.00
Income Tax: 500.00
Overtime Allowance: 20.00/hour

Gross Salary: P 8020.00

Service Provision Plan

Production Schedule

1st-7th month
Construction of workplace

8th-9th month
Buying of Equipments

10th month
Hiring
Employees

11th month
Purchasing of Food
Ingredients
Our organization sells a variety of food. The team will start preparing the production schedule:
1. The construction of workplace is expected to be done within the first 7 months.
2. The equipment is necessary to operate without bottlenecks.
3. The number of workers and skills necessary to operate the machinery. The number of
shifts available and needed during the year.
4. The capacity of food ingredients that are needed and necessary to sustain the sales
volume every month.
5. The calculated and needed inventory levels of raw materials by the kitchen manager at
the end and beginning of every month.
6. The expected number of tons and units necessary in the finished good’s warehouse at
the beginning and end of every month to sustain throughout.

Production Process
Ten Over Tentries Comfort produced 11 different entries of comfort foods such as corn
dog, lumpia, shrimp tartlet, cheesy fries, siomai, nachos, calamari, long cups of joy, shakes, and
"palamig", each of these must produce 50 pcs per serving. To produce these foods the
corporation incurred costs of:
•P 1,640 on food ingredients or raw materials
•P 2000 for electricity
•P2,500 for rent expense
•P 2000 for machinery and equipment s
•P 950 on wages for the employees

Total Product Cost: P1640 (direct material) + P2000 (indirect labor) + P2,500 (indirect
labor) + P2000 (indirect material) + P950 (direct labor) = P9090.00 as this is the cost to produce
different entries of comfort foods, the corporation has a per unit cost of P 16.50 (9090.00 × 550= 16.50

Equipment required

Equipment Estimated Lives in Month Cost

Electric Appliances (Hand Mixer, 30-35 months P 8,800.00
blender, Cooling system,)
Cooking Equipment (Wok, 60-63 months 3,500.00
spatula, & etc.)
Furniture (Dining tables, chairs,) 120 months 30,000.00
Kitchen wares (plate, cup, & etc.) 48-50 months 3,200.00
 Gas Stove 60-63 months 1,500.00
Total P47,000.00

Sources of Materials
Managing so many vendors can be somewhat of a balancing act, especially when
everyone wants to get the freshest food at the best price. Ten over Tentries Comfort will utilize
local products from the town’s local suppliers. The supplier of meat is Yap’s meat shop
producing only locally grown and organic meats. The supplier can be easily accessed since the
location of the restaurant is near enough. The restaurant can build relationships from its
supplier and obtain the freshest, best quality meats while simultaneously supporting its local
economy. The supplier also practices more sustainable farming that is better for the animals
and the environment. For the shrimp tartlet, the manager of Ten over Tentries owns a fish farm
producing shrimps. It will be the supplier for shrimps needed by the restaurant to produce.
Other seafood ingredients will be supplied by the local market in Ticao Island varying from
availability. Dry ingredients such as flour, salt, and other seasonings will be obtained from
Rada’s Variety Store. The needed equipment will be obtained from local merchandising shops
as much as possible. The furniture, kitchen wares, and other maintenance items will be
purchased from local stores with available items.

Estimated Production Cost

Costing Articles Cost

Raw Materials P4,640.00
Electricity 2,000.00
Rent Expense 2,500.00
Machinery and Equipment 2,000.00
Salaries 8,020.00
Total P 19,160.00

Operational Plan

Evaluation of Suppliers
In this section, the restaurant prepared an Evaluation Form for the supplier in tabular
form.
Supplier Evaluation Form
 Supplier’s Company Name
Business Type Supplier ID
Review Period Manager
EVALUATION
Poor =1 Fair=2 Satisfactory=3 Excellent=4
Job Knowledge
Comments

Product Quality
Comments

Punctuality
Comments

Initiative
Comments

Communication
Comments

Dependability
Comments

General Rating

Purchase Procedures

1. The Assistant manager prepares a purchase budget for the forthcoming financial
transactions. Purchase budget contains detailed information regarding quantity to
purchase, quality of goods, time of purchase and the sources of procurement.
2. The Kitchen Manager initiates action for the purchase of materials and sends a
requisition slips to the Manager giving details of supplies/goods.
3. The Manager determines sources of supply and must remain in touch with various
suppliers of products.
4. After the manager selected a supplier, he/she will place the order by sending a formal
purchase order for the supply of goods.
5. The Manager must follow up the purchase order to receive the goods in time.
6. Upon receiving the supply, the staffs are assigned to inspect the quality of goods. Any
discrepancy in items is reported to the Manager.
 7. The Assistant manager checks invoices and after full checking, the invoices are sent to
the manager for payment.
8. Lastly, the Manager records the transaction of the business.

Storage and Inventory Control

The snack house together with its storeroom will be located in a rented area in Bailon
Street, District II, San Jacinto, Masbate. The storeroom will be monitored and managed by the
owners itself. When it comes to shipping of the supplies, we would ask our supplier from our
district market to directly deliver the ingredients to our storeroom. The supplies will be shipped
by a tricycle since it's the most effective transportation for deliveries in San Jacinto. When it
comes to controlling of inventory, the following must be done by the owners:

1. We must take inventory by hand to ensure a more well-rounded and accurate report.
2. There must be a designated person to take the inventory, it could be one of us (owners)
or a hired employee.
3. There must be a consistent schedule to be followed. This could help us to accurately
understand how much of our ingredients and supplies are utilized in a specific time
period.
4. We must create a sheet for food waste for us to be aware where the inventory that is
not accounted for by sales alone is going. Also, we must ensure that every staff member
understands the food waste sheet so they can update it if necessary.
5. We must utilize surplus ingredients to minimize food waste. If we see that we have
excess ingredients that will soon go bad, we must incorporate them into existing dishes
or come up with an amuse-bouche or special to offer our customers. In this way, we are
not losing out on potential sales, and we avoid wasting food.

Sales Procedures

1. A business name is an identity that people can associate with, they create perceptions
and they let customers know what to expect that's why we thought of different possible
names for our business and picked the best one which is "Ten Over Tentries".
2. We compared the quantity, price, and packaging of the existing snacks available in our
area for us to be aware of what to change and improve with our servings.
3. We thought of serving foods that are perfect for the season. Since it's summer, we
concluded that people would crave for something invigorating that's why we added
some refreshing drinks and snacks in our menu.
4. The menu is categorized based on the customer's mood to let people know that Ten
Over Tentries could give you comfort when you're sad and could celebrate with you
when you're winning in life.
5. We chose the best location. We decided to locate our business in Bailon Street, District
2 since it's the center of the Población of San Jacinto. The place is quite peaceful and it is
accessible for the customers.