Wellspring High School Feasibility Study

Wellspring High School, Inc.
S.Y. 2017-2018
FEASIBILITY STUDY
Submitted to:
Mr. Jan Michael Malala
March 2018
PRE-OPERATING
ASPECT
BUSINESS LOGO
The logo of the business is composed of the following symbols: a winking pig in
a finger heart pose, a pair of chopsticks, a griller, the business name, the catch-phrase,
“Hoping for more good days” and what our restaurant offers.
First, a pig is used since the restaurant circulates around Samgyeopsal (Three-
layered pork) although other meats are available. It is winking as a wink symbolizes,
“catching someone’s attention” and “letting a person know one’s intention.” This is a way
of attracting its customers. Then, it is posing in a finger heart which is originated and
popularized by an idol in South Korea. Many people are already aware of this trend and
have knowledge where it came from, so that pose basically symbolizes Korean culture.
There is a pair of chopsticks not only because it is the dining utensil in Korea, but also
because it symbolizes happiness especially when handed to a loved one which the
restaurant aims to do. There is also a griller not only because Samgyeopsal and other
meats are to be grilled, but also because it symbolizes togetherness. The catch-phrase is
included, because Two! Three! Eat! wants to constantly remind its customers or whoever
sees the logo to hope for more good days. Finally, color-wise, the colors red and yellow
are used because they are eye-catching and scientifically, they stimulate hunger along
with the colors orange and green.
NAME OF THE BUSINESS
The name of the business is, “Two! Three! Eat!” which may be read as: or “Dul!
Set! Eat!” as how numbers 2 and 3 are translated in Korean. “Two! Three!” is inspired
from a song by a famous Korean boy group, BTS. The song encourages positivity despite
the bad days like its alternate title, “Hoping for more good days.” Then the word, “Eat!”
is added since the business is a Korean-inspired restaurant. When summed up together,
the name of the restaurant means, “Hoping for more good days, so I eat.”
VISION
Among many Korean restaurants established in the Philippines, Two! Three! Eat!
is the choice of people in all ages, gender, and races as it serves fresh and authentic food
and enjoyable amenities, a good day waiting for the customers.
MISSION
To make the customers forget their bad days as they experience an unforgettable
dining experience through delicious Korean-inspired food, superior and efficient
customer service, while they can also form new friendships in a convenient environment.
OBJECTIVES
General Objective
Provide customers a wide variety of selection from meat, poultry, side dishes,
beverages, desserts, amenities, and an excellent service for a worth-spending competitive
price which will produce satisfied customers and a profitable business.
Specific Objectives
 Marketing aspect: As much as possible, use many forms of marketing strategies to
advertise the business to acquire and retain customer base.
 Expense aspect: Limit expenses by having enough number of workers, keep food
costs at less than 40% of all revenue, and save electricity by using eco-friendly
stoves.
 Revenue aspect: Give out promos and discounts to attract more customers.
 Service aspect: With an eat-all-you-can business, the restaurant will let its
customers ‘serve themselves,’ so they won’t be limited to the food they can eat.
MANAGEMENT
ASPECT
BUSINESS PROPONENTS AND SHARE
NAMES CONTRIBUTION PERCENTAGE PARTNERSHIP

Kathryn Angelica Bais PHP 1,500,000 10% General Partner
Kiara Aleisa Quizon PHP 1,500,000 10% General Partner
Kristine Marlie Galang PHP 1,500,000 10% General Partner
Veronica Tenio PHP 1,500,000 10% General Partner
Jenica Anne Padilla PHP 900,000 6% Limited Partner
Hannah Camille Dizon PHP 900,000 6% Limited Partner
Louiselle Ann Saclao PHP 900,000 6% Limited Partner
Czarina Raeleen Diego PHP 900,000 6% Limited Partner
John Luigi Sicangco PHP 900,000 6% Limited Partner
Ron Mikhail Reyes PHP 900,000 6% Limited Partner
Eduardo Guillermo, III PHP 900,000 6% Limited Partner
John Paul Policarpio PHP 900,000 6% Limited Partner
Ricardo Rochel Patrick Vogel PHP 900,000 6% Limited Partner
Hairon Keifer Baron PHP 900,000 6% Limited Partner
PHP 15,000,000 100%
LOCATION
Two! Three! Eat! is located at Christian, Navy, Capas, Tarlac (It has no specific
address yet, because it is still owned by Mayor Reynaldo Catacutan).
FORM OF BUSINESS OWNERSHIP
According to www.entrepreneur.com, partnership is a legal form of business
operation between two or more individuals who share management and profits. The two
most common types of partnership are general and limited partnerships which Two!
Three! Eat! have.
In general partnership, the partners, Kathryn Angelica Bais, Kiara Quizon,
Kristine Galang, and Veronica Tenio will manage the day-to-day operations of the
company, make business decisions, and assume responsibility for the partnership’s debts
and other obligations.
On the other hand, in limited partnership, the partners will serve as investors
wherein they have no control of the company and are not subject to the same liabilities as
the general partners. Partners included here are Jenica Anne Padilla, Hannah Camille
Dizon, Louiselle Ann Saclao, Czarina Raeleen Diego, John Luigi Sicango, Ron Mikhail
Reyes, Eduardo Guillermo, III, John Paul Policarpio, Ricardo Rochel Patrick Vogel, and
Hairon Keifer Baron.
MANAGEMENT STYLE
Democratic style will be practiced by Two! Three! Eat! where the manager allows
the employees to take part in decision-making: therefore, everything is agreed upon by
the majority, according to Wikipedia.
This includes distribution of responsibility, empowering group members, and
aiding group decision-making which will bring the best out of the general partners and
their employees. A strong and harmonious bond will be formed resulting to each other’s
job satisfaction and being able to resolve conflicts and issues properly.
ORGANIZATIONAL CHART
The organizational chart starts from the General Partners (GPs) and Limited
Partners (LPs), connected with a broken line, where the LPs will not be involved in the
daily operations of the restaurant unlike the GPs. Having four (4) GPs, they will be
divided according to their corresponding job roles. Externally, Kathryn Bais and Kiara
Quizon will take the role of store supervisors who will supervise and manage the overall
operations of the restaurant and who will subsitute for a certain employee who is on leave
or absent. Internally, Kristine Galang will also be a store supervisor for the financial
projections of the company along with Kathryn Bais who will be responsible for the
marketing aspect. ExternalGENERAL LIMITED

and internal store supervisors will be flexible in taking over
PARTNER PARTNER
each other’s jobs in the absence of the other. The assistant manager position will be taken
over by Veronica Tenio who will focus on supervising the employees under her position
STORE
SUPERVISOR
based on the organizational chart. She will also substitute when an employee is on leave
or absent. Meanwhile, The rest of the job positions will be for hired. Under the kitchen
KITCHEN MANAGER ASSISTANT
(CHEF)
manager or the chef himself are his assistant chef who will help in cooking the side
MANAGER
dishes and preparing

Assistant Chefother food, and his dishwasher. Under the surpervision of the
Cashier
assistant manager are the cashier, server, waiters/waitresses,Server

security guard, and the
Dishwasher
Waiter/Waitress
cleaner.
Security Guard
Cleaner
PERSONNEL ADMINISTRATION
A. Number of Personnel
EMPLOYEE FULL-TIME
Store Supervisor 3
Assistant Manager 1
Chef 1
Assistant Chef 2
Cashier 1
Server 1
Waiter/Waitress 2
Security Guard 1
Dishwasher 1
Cleaner 1
Total no. of Employees 14
Position: Store Supervisor (KB)

Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Fri, Sat, Sun)
Salary: 600 Php/day
*for substitution 650 Php/day
Job Description Job Specification
 Manages the general operation of the  Must be a General Partner
restaurant  Flexible in taking over all the other job
 Spearheads in organizing, planning, and positions when needed
implementing strategies  Knowledgeable about financial activties
 Hires employees under the process of  Observant and detail-oriented
recruitment and selection  Organized in everything
 Responsible for the financial projections  Good communication & management
 Ensures the store schedules and objectives skills
are met by employees  Can handle pressure & stress
 Monitors and maintains store inventory  Openminded
 Analyzes consumer behavior and adjust
product positioning
 Takes over cashier at times
B. Job Analysis
Position: Store Supervisor (KQ)

Status: Regular
Working Days: 6 days (Tues, Wed, Thurs, Fri, Sat, Sun)
Salary: 600 Php/day
product positioning
Position: Store Supervisor (KG)

Status: Regular
Working Days: 6 days (Mon, Tues, Thurs, Fri, Sat, Sun)
Salary: 600 Php/day
product positioning
Position: Assistant Manager

Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs, Sat, Sun)
Salary: 600 Php/day
 Assists the store supervisor in organizing,  Must be a General Partner
planning and implementing strategy  Flexible in taking over all the other job
 Maintains the organization of the workers positions when needed
working under him/her  Organized in everything
 Initial entertainer of customers’ concerns  Good communication & management
and feedbacks skills
 Ensures the store schedules and objectives  Can handle pressure & stress
are met by employees  Interacts with the employees and
 Analyzes consumer behavior and adjust customers with a friendly personality
product positioning
Position: Chef
Status: Regular
Working Days: 6 days (Mon, Wed, Thurs, Fri, Sat, Sun)
Salary: 500 Php/day
 Sets up the kitchen before opening time  Finished a Bachelor’s Degree related to
 Meets with the assistant chef and Culinary
dishwasher to have a smooth flow of work  Has five years experience as a Chef in a
 Spearheads in cooking and preparing the full-service restaurant
dishes  Knowledgeable about cooking and
 Monitor food and labor costs various kitchen equipment needed
 Manages the kitchen inventory  Dedicated to food quality and control
 Ensures safety and sanitation practices in  High leadership skills
the kitchen  Good coping mechanism when problems
in the kitchen arise
Position: Assistant Chef 1

Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Fri, Sat, Sun)
Salary: 400 Php/day
 Second-in-command in kitchens  Has either a Bachelor’s Degree in
 Helps in the preparation and cooking as Culinary or a certificate in related course
directed by the Chef  Excellent record of kitchen and staff
 Ensures the quality of the dishes and food management
storage  Good cookery skills
 Assists in unloading delivery trucks  Alert and complies with directions ahead
 Determines leftovers if they can still be of time
resued of disposed  Accuracy and speed in handling
 Cleans and prepare cooking station emergency situations and providing
 Refills meats, side dishes, soup, etc. in the solutions
dining area when they’re running out
Position: Assistant Chef 2

Status: Regular
Working Days: 6 days (Mon, Tues, Fri, Sat, Sun)
Salary: 400 Php/day
 Second-in-command in kitchens  Has either a Bachelor’s Degree in
 Helps in the preparation and cooking as Culinary or a certificate in related course
directed by the Chef  Excellent record of kitchen and staff
 Ensures the quality of the dishes and food management
storage  Good cookery skills
 Assists in unloading delivery trucks  Alert and complies with directions ahead
 Determines leftovers if they can still be of time
resued of disposed  Accuracy and speed in handling
 Cleans and prepare cooking station emergency situations and providing
 Refills meats, side dishes, soup, etc. in the solutions
Position: Cashier
Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs, Sat, Sun)
Salary: 355 Php/day
 Operating the cash register and handling  At least has a high school degree
cash transactions with customers  Basic PC knowledge and familiarity with
 Collect payments electronic equipment (e.g. cash register,
 Issuing receipts, refunds, change or tickets scanners, money counters, etc.)
 Resolve customer complaints, guide them  Strong communication and time
and provide relevant information management skills
 Keep reports of transactions  Attention to detail and mathematical
 Promotes the merchandises and special skills and sales skills
promos
Position: Server
Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs, Fri, Sun)
Salary: 355 Php/day
 Prepares restaurant tables with special  Proven restaurant serving or waitering
attention to sanitation and order with at least 2-3 years experience
 Attends to customers upon entrance to the  Customer-oriented approach and
restaurant patience
 Responsible for the operations of the KTV  Problem solving and decision-making
Rooms and the television at the dining skills
area  Knowledgeable in operating KTV and
 Deals with complaints or problems with a television
positive attitude  Has a friendly personality
 Helps in changing the grillers and adding  Multitasker
charcoals
 Checks up on customers every now and
then and asks for feedbacks
Position: Waiter/Waitress 1
Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs Sat, Sun)
Salary: 355 Php/day
 Provides excellent wait service to ensure  Has at least a high school degree or
satisfaction certificate of service training
 Greets customers upon arrival and exit  Proven work of at least 2-3 years
 Deals with complaints or problems with a experience as a Waiter or Waitress
positive attitude  Flexibility to work in shifts
 Helps in changing the grillers and adding  Has a friendly personality
charcoals  Multitasker
 Refills meats, side dishes, soup, etc. in the
Position: Waiter/Waitress 2
Status: Regular
Working Days: 6 days (Mon, Tues, Thurs, Fri, Sat, Sun)
Salary: 355 Php/day
 Provides excellent wait service to ensure  Has at least a high school degree or
satisfaction certificate of service training
 Greets customers upon arrival and exit  Proven work of at least 2-3 years
 Deals with complaints or problems with a experience as a Waiter or Waitress
positive attitude  Flexibility to work in shifts
 Helps in changing the grillers and adding  Has a friendly personality
charcoals  Multitasker
 Refills meats, side dishes, soup, etc. in the
Position: Security Guard

Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs, Fri, Sat, Sun)
Salary: 380 Php/day
 Attends to customers upon entrance to the  Proven work experience of at least 2-3
restaurant years as a security guard or related
 Protects company’s property and staff by position
maintaining a safe and secure environment  Has at least a high school degree
 Acts lawfully in direct defense of life or  Trained security officer with diploma
property  Ability to operate detecting systems and
 Monitors surveillance cameras emergency equipment
 Responsible for physical damages and  Very alert in any circumstances
accidents  Has a friendly personality
 Helps in changing the grillers and adding
charcoals
Position: Dishwasher
Status: Regular
Working Days: 6 days (Mon, Tues, Wed, Thurs, Fri, Sun)
Salary: 355 Php/day
 Collecting used kitchenware from dining  Has at least 1-2 years work experience
and kitchen areas as a Dishwasher or on Wait Staff
 Washing specific items by hand (e.g.  Has at least a high school degree
wooden cutting boards, large pots and  Ability to follow instructions and help
delicate china) with various tasks, as needed
 Assists in unloading delivery trucks  Organized and good in maintaining work
 Helps in preparing ingredients and cleaning stations
stations  Moves fast and efficient
 Refills meats, side dishes, soup, etc. in the
Position: Cleaner
Status: Regular
Working Days: 6 days (Mon, Wed, Thurs, Fri, Sat, Sun)
Salary: 355 Php/day
 Keeps the building clean and orderly  Has at least 1-2 years of working
 Perform heavy cleaning duties like experience of being a cleaning staff
cleaning floors, shampooing rugs, washing  Has at least a high school degree
walls and glass, and removing rubbish.  Has knowledge with all type of heavy
 Cleans tables before and after use and duty cleaning
KTV rooms  Alert and good in maintaining
 Helps in changing the grillers and adding cleanliness
charcoals  Has friendly personality
C. Recruitment and Selection

Posting of Submitting
Screening
Ads of Resume
Completion
Selecting of
Interview of
Applicant
requirements
Hiring Orientation Training
 Requirements to be submitted by the applicant:
 Resume with three (3) 2x2 pictures

 Credentials
 Birth Certificate
 Barangay Clearance
 Cedula
 NBI Clearance
 Medical Certificate
 SSS Identification Card
 TIN Identification Card
 Certification of Employment (if previously employed)
COMPANY POLICIES
A. Working and Operating Hours
Two! Three! Eat! employees must come to work at 10:00am to prepare
before the opening time, 12:00nn; they must leave work at 8:30pm after cleaning
and packing up for 30 minutes. Basically, they will work for 8 hours a day, 7 days
a week with a day off for each employee every week (refer to the Leave Skeletal
System). An employee’s working day includes one 15-minute break in the
afternoon plus an hour of lunch break according to their schedules.
B. Employees
 Employees must register their attendance via punch card time clock to
record the hours they have worked.
 Employees must strictly be in proper uniform according to work.
 Employees should always look after their personal hygiene as well as
keeping the environment clean.
 Smoking or drinking alcohol during work hours are strictly prohibited.
 Employees can’t use their gadgets during work hours.
 Employees must respect the higher authorities, co-workers, customers, and
the work policies (violation will lead to punishments).
C. Management
 The employees must greet the customers when they enter the restaurant
with, “Annyeonghaseyo,” which means hello, and “Kamsahamnida”
which means thank you in Korean language.

 The restaurant is self-service, but servers and waiters/waitresses must
always be alert to attend to customer’s needs. Example: changing of
charcoals for the grillers.
 Refills for side dishes, meat, soup, beverages, and desserts at the freezer
must be done immediately by the assigned employees.
 Unused KTV Rooms must have their lights switched off and plugs
plugged off.
 Any concerns or problems must be reported to the Assistant Manager, and
only they’ll be reported to the Store Supervisor/s if the situation got worse.
D. Compensation
 Book 3, Title I of the Labor Code of the Philippines, Chapter III,
Article 103
The employees will receive their salary with an interval not exceeding
16 days. Therefore, salaries will be distributed every 15th and 30th of the
month.
 Book 3, Title II of the Labor Code of the Philippines, Chapter II,
Article 99
The minimum wages of employees are determined and prescribed by
the Regional Tripartite Wages and Productivity Boards which is P355.00
in Region 3.
E. Resignation
 The employee has the right to give a notice of resignation to his employer,
coming about its termination.

 While the employee has the right to resign, labor law requires that a 30-
day written notice, or a resignation letter be served to the employer at least
one month in advance.
 The resignation will only take effect after 15 days of submission and after
the resigning employee has accomplished his accountabilities.
 The company has the right to reject the resignation if the reason for
resignation is invalid.
F. Termination
 The employer has the right to terminate an employee who fails to
accomplish his responsibilities accordingly, who violates the company
policies, who commits serious crimes that violates the law, and other
causes analogous to the foregoing.
 Any form of termination—voluntary or involuntary—will be kept
confidential.
G. Leave Skeletal System
There will be some instances where the employee will take leave from
work with or without permission. The leave skeletal system addresses on how
the operation of the business will continue despite the absence of an employee
processes will continue smoothly and flowing.

JOB POSITION JOB POSITION DAY OFF
ON LEAVE OR ABSENT TO TAKE OVER (DAY OF
THE WEEK)
Store Supervisor (KB) Store Supervisor (KQ) Thursday
Store Supervisor (KQ) Store Supervisor (KG) Monday
Store Supervisor (KG) Assistant Manager (VT) Wednesday
Assistant Manager (VT) Store Supervisor (KG) Friday
Chef Assitant Chef 1 Tuesday
Assistant Chef 1 Assistant Chef 2 Thursday
Assistant Chef 2 Chef will double his/her effort Wednesday
Cashier Store Supervisor (KB) Friday
Server Assistant Manager (VT) Saturday
Waiter/Waitress 1 Server Friday
Waiter/Waitress 2 Cleaner Wednesday
Security Guard Store Supervisor (KQ) Monday
Dishwasher Cleaner Saturday
Cleaner Dishwasher Tuesday
In this way, there is no need to close the store, it will continue its
operation despite of the absence of an employee.
H. Benefits
1. Contribution to National Health Insurance Program (NHIP) (Effectivity
date: August 9, 1994)
The employee and his/her employer(s) are to contribute for the medical
insurance of the said employee in accordance to the Republic Act 7875 on
Medicare Program, which is administered by the Philippine Health
Insurance Corporation (PhilHealth). Monthly employee contribution
depends on the employee’s actual monthly salary. The contribution schedule
is provided by PhilHealth.
2. The 13th Month Pay (Effectivity date: January 9, 1976)
As mandated by the Presidential Decree No. 851, the employee shall
receive a bonus salary equivalent to one (1) month, regardless of the nature
of his/her employment, not later than December 24 of every year.
3. Service Incentive Leave (Effectivity date: November 1, 1974)
Book III, Chapter III of the Labor Code of the Philippines covers the
employee’s benefit for Service Leave Incentive Leaves. According to Article
95, an employee who has rendered at least one year of service is entitled to a
yearly five-day service incentive leave with pay.
4. Meal and Rest Periods (Effectivity date: November 1, 1974)
Under Article 83, the employee is provided a one-hour employee benefit
for regular meals, when working on an eight (8 hour) stretch. Employees are
also provided adequate rest periods in the morning and afternoon which
shall be counted as hours worked.
5. Parental Leave (Effectivity date: November 1, 1974)
The Labor Code of the Philippines covers three different types of
parental leaves: maternity leave, paternity leave and solo-parent leave.
a. Maternity Leave (Effectivity date: March 3, 1992)
Whether married or not, each pregnant employee is entitled to a
maternity leave benefit of 60 days for a normal delivery or miscarriage, or
78 days for a caesarean delivery, for up to four pregnancies.

For the duration of the maternity leave, the employee receives a fraction
of his regular monthly salary from the company which is in turn reimbursed
by the SSS. It is common for companies to give the whole regular pay and
shoulder what is not covered by the SSS.
To benefit from a maternity leave, it is required for the employee to be
registered with the SSS and be employed at the time of the expected
delivery. Furthermore, the SSS must be notified by the employer and at least
three-monthly contributions must have been made to the SSS for that
employee within the past year.
The maternity leave benefit being given instead of a regular wage, it
cannot be included in an employee’s 13th month wage.
b. Paternity Leave (Effectivity date: June 11, 1996)
All married male employees are entitled to a 7-day paternity leave for the
delivery or miscarriage of his legitimate spouse with whom he must live, for
up to four pregnancies. The paternity leave is at the cost of the employer and
is not reimbursed by the SSS.
c. Solo-Parent Leave (Effectivity date: November 22, 2000)
In addition to parental leaves at the time of a child’s birth, the Filipino
labor code drew a special leave for solo-parent employees as described in
the Solo Parents Welfare, Republic Act No. 8972. The employee must have
been working for at least a year to be entitled to a solo-parent leave, which
allows him to 7 working days of leave in a year.

6. Separation Pay (Effectivity date: May 1, 1974)
Following the labor code of the Philippines, articles 283 and 284 state
that an employee can claim separation pay if his contract is ended under
authorized causes. According to article 282 an employee terminated for just
cause (neglect of duties, fraud, crime…) is generally not entitled to
separation pay.
A separation pay of ½ month pay for every year of service can be
claimed under the following authorized causes:
 Retrenchment of person for loss prevention.
 Cessation of operation of a branch not due to serious losses or financial
difficulties.
 If the employee has contracted a disease not curable within 6 months and
that his presence at work can be harmful to himself or his co-workers.
 A separation pay of 1 month pay for every year of service can be claimed
under the following authorized causes:
 Labor-saving devices installed by the employer.
 Redundancy of the employee’s services for the company.
 Impossibility to reinstate the employee to his former position or to an
equivalent position, for reasons outside of the employer’s power.
The employer has the right to terminate the contract of an employee
following any of the above authorized causes through a written notice to both the
employee and the Department of Labor and Employment of the Philippines at
least one month before the contract cessation date.

7. Retirement Pay (Effectivity date: May 1, 1974)
All employees from the private-sector may retire from age 60 up to age
65, at which retirement becomes compulsory, and must have served the
establishment for at least 5 years.
Retirement pay must at least be equivalent to half of a month’s salary for
each year of service and a fraction of at least 6 months is therefore
considered as one whole year.
One “half month salary” must include the following: a) 15 days salary
based on the last salary pay, b) the pay equivalent of a five days of incentive
leave, c) 1/12 of the 13th month pay. Therefore, one ½ month salary is
equivalent to 22.5 days.
Minimum Retirement pay = Latest daily pay rate x 22.5 days per month x
number of years of service
Depending on the agreements between the employer and employee other
benefits can be included in the retirement pay such as a Collective
Bargaining Agreement (CBA).
8. Home Development Mutual Fund (Effectivity date: July 21, 2009)
The employer(s) is required to contribute per month not less than 100.00
to the employee’s Home Development and Mutual Fund. In accordance to
the periodic remittance schedule provided by HDMF, the employer(s) will
remit this contribution, in addition to that if the employee’s, which is to be
deducted from his/her payroll

I. Incentives
 Birthday Treat
An employee of Two! Three! Eat! who celebrates his/her birthday
will be given a gift of one (1) order of unlimited Samgyeopsal.
MARKETING
ASPECT
INDUSTRY ANALYSIS
Industry Analysis, also known as the Porter’s Five Forces Analysis, is a very
convenient tool for business strategists. It is based on the study that profit margins vary
between industries in which the structure of an industry can be explained. The purpose of
this is to know the attractiveness of an industry. It also serves as the starting point in
formulating strategy and understanding the competitive landscape in which a company
operates.
The Porter’s Five Forces Analysis consists of:
• Industry rivalry (degree of competition among existing firms)
- intense competition leads to reduced profit potential for companies in
the same industry
 Threat of substitutes (products or services)
- availability of substitute products will limit your ability to raise prices
 Bargaining power of buyers
- powerful buyers have a significant impact on prices
 Bargaining power of suppliers
- powerful suppliers can demand premium prices and limit your profit
 Barriers to entry (threat of new entrants)
- act as a hindrance against new competitors
It also lets a company develop a competitive strategy that best defends them with
the other competitors and in developing this strategy, the key is to understand the sources
of the competitive forces.

With the booming popularity of Korean Pop and Korean Dramas, basically
Korean culture, in the Philippines, Samgyeopsal houses and Korean BBQ restaurants
have been put up across the country. It’s just the perfect time to put up one as well.
However, the long-lasting popularity of these Korean trends is questionable. Our
restaurant isn’t only for KPop or KDrama fans; this is still like any other restaurants
which serve food and services to our target customers.
Two! Three! Eat! is proud to claim that we have a lot of edge in this industry: 1)
Not only are we a restaurant, but we are a one stop shop where one can find
entertainment with or KTV rooms and buy merchandises which came straight from South
Korea; 2) We offer unlimited, eat-all-you-can food where customers may enjoy and refuel
without limitations in servings in two (2) hours; 3) We have promos which are tempting
to resist and raffle draws (free concert tickets to see our customers’ favorites Korean idol
and actors/actresses); 4) Despite being Korean-inspired which is more on spicy foods, we
will never forget our Filipino taste – sweet and tasty; 5) Our location is on the perfect
spot, because Two! Three! Restaurant! will be the first restaurant which offers eat-all-
you-can in the vicinity of Navy, Capas, Tarlac. It is also located along the highway just
before Clark Green City, so many people will come by and eat.
PEST ANALYSIS
A. Politicolegal
As of the moment, there are no current and impending political change and
laws that will affect the profitability of the business. However, legal requirements
for putting up the business will be the factors that will affect in putting up the
business.
The following are the legal requirements:
1. Register with the Securities and Exchange Commission (SEC)
2. Obtain a Mayor’s or Business Permit
All businesses are required to secure a mayor’s permit or business permit
from the local government of the city or municipality where the business is
located.
Different cities and municipalities have different registration procedures
and requirements. The following are the general requirements for securing a
permit for a new business:
- DTI registration or SEC registration, whichever is applicable
- Lease contract or title covering the property where the business is
located, whichever is applicable
- Locational or zoning clearance
- Building permit and occupancy permit
- Public liability insurance
- Barangay clearance
- Fire safety certificate
3. Register with the Bureau of Internal Revenue (BIR)
The registration process involves obtaining and registering a tax
identification number (TIN), obtaining BIR-registered official receipts and
invoices, registering the business’s books of accounts, and paying the
applicable fees.
4. Register with the Social Security System (SSS)
All businesses that have employees must be registered with the SSS. The
registered employer will be assigned an employer number, which will be
used as reference for the remittance of monthly contributions, composed of
the employee’s contribution and the employer’s share.
5. Register with the Philippines Health Insurance Corporation (PhilHealth)
All employers are required to register themselves and their employees
with PhilHealth, the government health-care system. Upon registration, an
employer shall be issued an employer number.
6. Register with the Home Development Mutual Fund (Pag-IBIG)
All employees who are or ought to be covered by the SSS are also
covered by mandatory membership in the Pag-IBIG Fund. The Pag-IBIG
Fund provides various types of housing loans to employees.

The consequences of operating a business without the said legal requirements
range from the closure of business, to the imposition of monetary fines, and finally,
to imprisonment.
Source: http://foundersguide.com/legal-requirements-business-phils/
For compensating the employees, the Labor Code of the Philippines which
took effect in November 1, 1974 is used as a guide.
1. Book 3, Title I, Chapter I, Article 83
The normal hours of work of any employee shall not exceed eight (8)
hours a day.
2. Book 3, Title I, Chapter I, Article 87
An additional compensation is given to exceeding hours of work. The table below
shows the corresponding computation of overtime:
Type Hourly rate in percentage

Regular Day 125%
Rest Day OR Special Holiday 169%
Rest Day AND Special Holiday 195%
Regular Holiday 260%
Regular Holiday AND Rest Day 338%
3. Book 3, Title I, Chapter III, Article 103
The employees will receive their salary with an interval not exceeding 16
days. Therefore, salaries will be distributed every 15th and 30th of the
month.
4. Book 3, Title II, Chapter II, Article 99
The minimum wages of employees are determined and prescribed by the
Regional Tripartite Wages and Productivity Boards which is P355.00 in
Region 3.
Source: http://hrlibrary.umn.edu
B. Economic
Two! Three! Eat! may be affected by some economic factors such as
inflation, interest rates, labor costs, energy costs, and customs tax for the
merchandise which we’ll receive from South Korea.
Also, taxes affect the business. There are three (3) types of business taxes in
the Philippines.
1. Value Added Tax (VAT)
Value Added Tax (VAT) is a business tax imposed and collected from the
seller in the course of trade or business on every sale of properties (real or
personal) lease of goods or properties (real or personal) or vendors of
services. It is an indirect tax, thus, it can be passed on to the buyer.
2. Percentage Tax
A business tax imposed on persons or entities who sell or lease goods,
properties or services in the course of trade or business whose gross annual
sales or receipts do not exceed P1,500,000 and are not VAT-registered.
3. Excise Tax
Excise taxes apply to goods manufactured or produced in the Philippines
for domestic sales or consumption or for any other disposition and to things
imported. The excise tax imposed shall be in addition to the value-added
tax.
Source: https://businesstips.ph/business-taxes-in-the-philippines/
C. Sociocultural
Two! Three! Eat! may be affected in the sociocultural aspect by the following
factors: lifestyle trends, demographics, consumer attitudes and opinions, media views,
consumer buying patterns, advertising and publicity, and ethical issues.
D. Technological
Two! Three! Eat! will engage in technologies that will enable us to serve our
customers more efficiently with a television at the main dining area, KTVs which will
entertain our customers, computerized system for automatic input of our transactions and
internal business files, and Wireless Fidelity (WiFi). Factors that will affect this aspect
are: competing technological advancement, replacement of technology, maturity of
technology, and information and communications.
SWOT ANALYSIS
STRENGTHS WEAKNESSES
 It is a one-stop restaurant where  Korean restaurants have limited
you can find unlimited possible target because it only offers
samgyeopsal, KTV rooms, and Korean dishes.
Korean merchandises.  Korean restaurants offer the same
 The Korean restaurant business is service and menu.
very timely because of Korean  The restaurant’s location is far from
culture and their food has been the town, other potential customers
spread widely in the Philippines. may not be able to be familiar about
 Offering Korean merchandises it.
will serve as our strength because  There may be lack of ingredients
it will attract more customers and when the suppliers won’t be able to
it will increase the sales. distribute raw materials for the side
 The location of the business is dishes we’ll cook.
along the highway and it is  It is not easy being a one stop shop,
relatively close to Clark Green so the organization of the business
City and the route to Tarlac may fail at times especially when
tourist spots there are many customers.
 The food, services, and
entertainment we offer that will
make them forget about their bad
days just for a little while will
attract more customers.
OPPORTUNITIES THREATS
 It can build relationship between  The changing demands and wants
KPop and KDrama fans through of the customers will be affected
the Korean food served and since the trends will change over
specially the merchandise that time.
will also be offered.  Since it is a Korean-themed
 Social media reviews of the restaurant, some Filipinos might be
restaurant can attract customers against it.
easily because of technology  Social media reviews can also
 It can build relationship with destroy the restaurant’s reputation if
Koreans since it is Korean- someone experienced unsatisfying
themed, and they will feel service.
welcomed.  Destruction of facilities
 Our restaurant can promote
tourism in both the Philippines
and South Korea, earning an
impression from the latter.
MARKETING RESEARCH
Marketing Research Problem
What will make our target market patronize our business?
Marketing Research Objectives and Key Findings
 Identify if there is a demand for Korean food in the province of Tarlac
Key Findings:
The market for Korean related businesses experienced a sudden boom this past year.
Especially on their food because of the influences of Korean dramas on the youth and
they will eat at Korean restaurants to feel their culture. These findings of the researchers
proved that people are quick to adapt on the influences of another country’s culture and
put a twist of their own to create something new and refreshing. Out of the 201
respondents that we have questioned 186 of them have already tried dining in a Korean
inspired restaurant and 173 out of the 186 respondents said that they had a fun experience
while dining in such establishments. 13 out of the 15 respondents who answered haven’t
tried dining in a Korean inspired restaurant are willing to try it out.
 Identify the target market’s purchasing power
Key Findings:
According to the survey conducted, out of 201 respondents, 87 of them are aged between
18-22 years old. Also, 85 of the respondents are aged between 13-17 years old. Moreover,
171 of the respondents’ civil status are students. Looking at the results, most of the
respondents are in there teenage years. The respondents were also asked to the price they
prefer, the results showed that 143 out of 201 respondents answered that the price they
prefer is ranging between Php199-299. This is significant for the business to know how
to generate the profit and to limit the budget.
 Identify effective promotional strategy that would attract more customers
Key Findings:
The respondents were asked if having KTV rooms would be a plus factor in a Korean-
inspired restaurant. According to the results, 175 out of 201 respondents agreed that it
will be a plus factor. This is necessary for the business since it can attract more customers
that enjoys KTV rooms. Also, the business will make use of creative flyers and tarpaulins
to communicate directly with potential customers.

MARKETING RESEARCH PLAN
Among the three types of survey research, we used descriptive research which is
the most suitable to use in our case, because it takes up the bulk of online surveying as
we distributed our questionnaires via Google Forms, a platform where one can make
surveys for free. By simply sharing the link among the respondents (qualified in the
bracket of the target market), we easily accumulated answers, because it already provided
pie graphs and individual summaries. It is quantitative in nature and it helped in defining
the opinion, attitude and behavior held by a group of people on a given subject. We used
simple random sampling method, a basic sampling technique where the researchers
selected a group of subjects (a sample) from a larger group (a population), to obtain
unbiased results. Then, we conducted an survey research method in online form, because
of time restriction.
TARGET MARKET AND DEMAND ANALYSIS
PRIMARY TARGET MARKET: SECONDARY TARGET

Youth MARKET:
Employees
Demographic Factors
√ Ages 14-23 √ Ages 24 and above
√ Studying at different schools, colleges √ Preferably, working area are within the
or universities in Tarlac or working as a area of Tarlac
part-time student √ Able and willing to pay Php299 and
√ Able yet willing to pay Php299 for their more for their food
food
Psychographic Factors
√ Able to eat large amounts of food √ Consuming heavy amount of food
√ Regularly having a long lunch or break before, during break and after work
time √ Regularly having a break/free time daily
√ Captivated by new and foreign food √ Interested in trying foreign food
√ Wishes to unwind √ Wishes to unwind
√ Keeps up with new trends √ Keeps up with new trends
Behavioral Factors
√ Able to eat meals together with family √ Able to eat meals together with co-
and friends workers, friends and family
√ Respects the restaurant’s employees and √ Must be able to comply to the
rules restaurant’s rules
√ Knowledgeable about cooking meat √ Knowledgeable about cooking meat
√ Uses the restaurant’s facilities well √ Uses the restaurant’s facilities well
MARKETING MIX STRATEGIES
1. Product Strategy
a. Two! Three! Eat! will be catering a glimpse of South Korea through our
unlimited sampyeopsal, KTV rooms, and added merchandise which came
from South Korea.
b. The unlimited samgyeopsal and other selection of meat and poultry (with
the lettuce) come with side dishes, soup, and rice. Drinks are also
bottomless especially water and iced tea; Soju, an alcoholic drink in Korea
will be also available only for adults with ID. Moreover, we have ice
cream desserts like Melona and Samanco.
c. The Korean merchandises include variety of idols and KPop groups that
will surely be patronized by the fans since the products come directly from
Korea. These will be displayed by the counter for the convenience of the
buyer.
d. The unlimited samgyeopsal will be self-service which will not limit the
customers to get how much food they want.
2. Price Strategy
 Odd Pricing or Psychological Pricing
It is a pricing method which is premised on the theory that consumers will
perceive products with odd price endings as lower in price than they actually
are. For our unlimited Samgyeopsal, it will be priced at Php299 within two
hours. Left-overs are strictly not allowed, so the customer must pay another
Php299 when he/she leaves the food uneaten. For our KTV rooms with 5-
8pax each, the starting payment would be Php199 for the first hour, and if
they wish to extend for every hour (minutes are not allowed), they must pay
for another Php100.
 Promotional Pricing
It is a pricing strategy involving a temporary reduction in the selling price to
induce trial or to encourage repeat purchase. At certain dates of the year, we
will have promos for our customers where unlimited Samgyeopsal would only
cost at Php250, whereas our KTV rooms would still cost at Php199 for the
first hour, but for every hour extension, an additional Php50 pesos will only be
paid.
 Mark-up Pricing
It is a pricing strategy that allows the seller a fixed markup everytime the
product is sold. This will be applied on our merchandises where the Desired
Mark-up will be 20%. So if an album costs Php700, to simply determine its
mark-up price: Php700 x 1.20 = Php840.
3. Place Strategy
a. Two! Three! Eat! will be established as a physical location where the end
users will avail the products and services by going inside the building and
be greeted by the welcoming management, salivating aroma, convenient
ambience, and a great dining experience.
b. Two! Three! Eat! will be located at Christian, Navy, Capas, Tarlac, so the
restaurant will be easily recognized since it is near Capas National Shrine,
one of the most famous tourist attraction in Capas, and it is near New
Clark City where, also, two sports facilities will be located for the 2019
Southeast Asian Games.
c. The location will be accessible for the primary target, the youth, and even
the secondary target, the employees.
4. Promotion Strategy
 Social Media
This is a wide platform for sharing opinions and building connections with
people, so through making social media accounts like a Facebook page,
Twitter, and Instagram account, the restaurant will be able to spread its brand
name from one people to another in fast pace. With these, the employees will
also interact and entertain comments and inquiries of the customers and future
customers, to establish relationships with them.
 Infographics and Posters
Infographics will be posted on social media accounts and make sure that the
graphics and concepts are creative to attract the eyes of the customers. Same
goes with the posters only they’ll be posted physically alog the streets where
one can easily see.
 Customer Referral Incentive Program
Not only the business would benefit from this, but also the customers since we
will open this program to our customers who can persuade and acquire a
certain number of customers to dine in the restaurant. In exchange, they’ll
receive an incentive of Php500 every quota reached.
 Contests
There will be contests since this has become trendy and helpful in marketing
the business. Two! Three! Eat! will conduct contests once every two months
which will land on holidays. A registration fee costs Php50 and the instruction
of our contest will be: a contender must finish five (5) servings of plate which
each include all the side dishes and all varieties of meat within 20 minutes. If
the contender fails to do so, he/she must pay Php299 for it. As a consolation
prize, he/she will receive one (1) Melona.
 Product Giveaways
Every now and then, giveaways will be conducted for our Korean
merchandises. To join, they must post about Two! Three! Eat! on their social
media accounts and tag us on their posts as proof. Each post from whichever
social media account, will serve as one (1) entry. And at a certain ending date
of the giveaway, a draw lots will be done and to announce the winner, posting
an infographic on social media accounts will be done, projecting that
infographic on the TV, and immediately contacting the winner who will
receive the merchandise.
 Raffle Tickets
The restaurant will give away concert or fan meeting tickets of Korean idols
and actors/actresses. Their receipt with a minimum purchase of Php1 500
pesos is equivalent to one (1) raffle ticket.
 End-Cap Marketing
This is applicable to Korean merchandises where they will be displayed by the
counter so that the customers will see them, be tempted to buy them, and
hopefully actually buy them.
 Causes and Charity
Not only will this promote the business, but also to help those who are in
need. The target is to make a charity event for Aetas at Sitio Tarukan Aeta
Community, Capas, Tarlac every December 24, Christmas Eve.
 Customer Appreciation Events

Everyday, the first three customers who availed the Php299 worth unlimited
samgyeopsal will receive an ice cream of their choice, either Melona or
Samanco.
COLLECTION OF DATA AND DATA ANALYSIS
1. Age Range
11.40%
2. Gender
27.90%
42.30%
4.90%
3.00%
43.30%
67.20%
As individual’s preferences may change over time, the following demographic
factors will help the proponents to identify the current characteristics of their target
market. This information will be helpful to the proponents in creating, implementing and
developing marketing strategies in the business.
4. Have you tried dining in a Korean-inspired restaurant?
7.50%
92.50%
This chart shows that 186 out of 201 respondents have already tried dining in a
Korean-inspired restaurant. So, strategies should be developed to encourage the other
7.5% to try Korean-inspired restaurant.

5. If you have, did you have a good dining experience in such?
6.9; 6.90%
93.1; 93.10%
93.1% of 186 respondents who have tried dining in a Korean-inspired restaurant
answered that they had a good experience while the remaining 13 respondents denied.
This data will be helpful to the proponents in implementing effective strategies that will
make the customers satisfied from their dining experience.
6. If you have not, would you consider dining in such?

14.60%
85.40%
This chart shows that from the 15 respondents who haven’t tried dining in a
Korean-inspired restaurant, 13 of them would consider dining in such.

7. Would it be a plus factor if there are KTV rooms in a Korean-inspired restaurant?
12.90%
87.10%
This chart shows that 87% of the respondents consider KTV rooms as a plus
factor in Korean-inspired restaurant. The proponents should consider KTV rooms
because the data gathered showed that it can attract customers.
8. Do you consider buying products which came straight from South Korea?
16.90%
83.10%
This chart shows that 83.1% of the 201 respondents consider buying products
which came straight from South Korea while 34 of them don’t. This data helped the
proponents on what strategies to use for the quantity of products to sell because there
were some who don’t consider buying products.

9. How much are you willing to pay to dine in a Korean-inspired restaurant?
24.40%
4.50%
71.10%
The result of this chart helped the proponent to identify how much the consumers
are willing to spend for a meal. 71.1% of the respondent answered Php199-Php299 which
means the consumers are willing to pay to dine in a restaurant that are affordable in price.
This is important to knows that the budget is just limited and also, it is a very important
factors for the proponents to know.
10. What is your main concern in dining in such?

12.90%
4.50%
11.90%
3.00%
67.70%
This chart shows that 67.7% of the respondents’ main concern is the food variety
and next is the service and price. This helped the proponents in making strategies about
making worthy price for the customers, professional services and food variety for more
choices.
11. Do you like Korean Pop or Korean Drama?
31.30%
68.70%
Mostly of the respondents (68%) answered that they like Korean Pop or Korean
Drama. This information can help the proponents to identify if Korean culture is
interesting to them.
TECHNICAL
ASPECT
MAP LOCATION
The business will be located at Navy, Capas, Tarlac in front of Capas National
Shrine and just before Clark Green City. Below is a representation of its location to know
how to go to the restaurant.

FLOOR PLAN
The whole corner lot is 400sqm. and is located near the main highway of Navy,
Capas, Tarlac and a street. There is a parking lot for the customers with vehicles in front
of the building. And inside, it comprises of four KTV rooms, one office, a kitchen which
includes the pantry and storage, one buffet area, and a total of 52 seats in the dining area.
Moreover, there are three comfort rooms – one cubicle for male and another for female,
plus one which is placed near the KTV rooms for the convenience of the customers who
avail the KTV.

ISOMETRIC PERSPECTIVE
INTERIOR PERSPECTIVE
DINING AREA
KTV ROOMS
KICTHEN
OFFICE
COMFORT ROOM
SCHEDULE OF EMPLOYEES
EMPLOYEES NO. OF TIME IN TIME OUT

EMPLOYEES (AM) (PM)
Store Supervisor 3 10:30 8:30
Assistant 1 10:30 8:30
Manager
Chef 1 10:30 8:30
Assistant Chef 2 10:30 8:30
Cashier 1 10:30 8:30
Server 1 10:30 8:30
Waiter/Waitress 2 10:30 8:30
Security Guard 1 10:30 8:30
Dishwasher 1 10:30 8:30
Cleaner 1 10:30 8:30
In agreement with the store policy concerning work hours, each employee is
expected to be in the restaurant at exactly 10:30 in the morning. Operating hours will start
at 12nn and end at 8:00pm. Thirty minutes will be allotted for cleaning and packing up,
so the employees must leave at 8:30pm.
BREAK TIME
EMPLOYEES LUNCH BREAK PM BREAK
Store Supervisor (KB) 1:00 – 2:00 4:15 – 4:30

Store Supervisor (KQ) 12:30 – 1:30 4:00 – 4:15
Store Supervisor (KG) 12:00 – 1:00 3:45 – 4:00
Assistant Manager (VT) 12:00 – 1:00 3:45 – 4:00
Chef 1:30 – 2:30 5:00 – 5:15
Assistant Chef 1 1:00 – 2:00 4:30 – 4:45
Assistant Chef 2 12:30 – 1:30 5:15 – 5:45
Cashier 1:00 – 2:00 5:00 – 5:15
Server 1:30 – 2:30 5:30 – 5:45
Waiter/Waitress 1 12:30 – 1:30 4:00 – 4:15
Waiter/Waitress 2 12:00 – 1:00 3:30 – 3:45
Security Guard 1:30 – 2:30 4:30 – 4:45
Dishwasher 12:00 – 1:00 3:30 – 3:45
Cleaner 1:00 – 2:00 4:15 – 4:30
As mandated by the law, it shall be duty of every employer to give his employees
not less than sixty (60) minutes time-off for their regular meals. And every employee is
granted a fifteen (15) minute break in the afternoon.
OPERATION SCHEDULE
Employees will arrive

Employees will register their attendance via punch card
time clock
10:00am-11:30am Each employee from the Store Supervisor down to the
Cleaner will ready themselves with their tasks, especially
the Chef with the Assistant Chefs who will prepare food.
11:45am-11:59am Employees' meeting
Opening of the restaurant

Employees will do their tasks as assigned as
12:00nn-8:00pm spearheaded by the Store Supervisors and Assistant
Manager.
End of operating hours
Employees will start to pack and clean up.
8:00pm-8:30pm The Chef and the Assistant Chefs will store the unused
ingredients and clean the kitchen area.
The Store Supervisor who is assigned for financial
projections will start to do the financing of the day's sales.
The employees will record their log-out via punch card
time clock.
OPERATION PROCESS
 If the customer avails the Samgyeopsal only

Customer enters Security guard
Crews greets the
opens the door for
the restaurant customer joyfully
the customer
Customer chooses Crew assists the

Crew puts charcoal his or her desired customer to his or
in the griller dishes from the her chosen place or
buffet area table
Continues returns of
Crew observes the
Customer returns to the customer to the
charcoal from the
the buffet area buffet area and
griller and refills it
refilling of charcoal
After eating,
Customer pays for Crew hands the bill
customer asks the
his or her dining to the customer
crew for the bill
Crew hands the Crew checks

Customer leaves the
receipt and the
restaurant the food trays
change
Crew reports to the

Crew refills Chef cooks dishes chef about the
the food trays for the buffet quantity of the
dishes
Security guard Crew assists

Customer(s) Crews greets
opens the door the customer(s)
enters the the customer(s)
for the to the KTV
restaurant joyfully
customer(s) room
Crew asks for Crew reminds Crew asks for

assembles the hours and sets
customer(s) about their time the time alarm
things to be
wants and tell every after 1 in the cashier
use for karaoke
it to the Chef hour area
 If the customer avails the Samgyeopsal and KTV

Customer(s)
Crew returns
chooses his or Customer(s) Customer(s)
inside the KTV
her desired returns to the request for
to serve the
dishes from the buffet area meat again
cooked meat
buffet area
Customer(s) pays Continues

for his or her After eating, returns of the
Crew hands
dining and for customer(s) customer(s) to
the number of
the bill to the the buffet area
asks the crew
hours from the customer(s) and request for
for the bill
KTV meat
Crew reports to
Crew hands Customer(s)
Crew checks the chef about
the receipt and leaves the
the food trays the quantity of
the change restaurant
the dishes
Chef cooks
Crew refills the
dishes for the
food trays
buffet
Security guard
Customer(s) enters Crews greets the
opens the door for
the restaurant customer(s) joyfully
the customer(s)
Crew assembles the Crew asks for the Crew assists the
number of hours and
things to be use for sets the time alarm in
customer(s) to the
karaoke the cashier area KTV room
Crew remind the After the use of

customer(s) about KTV, customer(s) Crew hands the bill
their time every asks the crew for to the customer(s)
after 1 hour the bill
Crew hands the Customer(s) pays for

Customer(s) leaves
receipt and the the number of hours
the restaurant from the KTV
change
 If the customer avails the KTV only

 If the customer avails the Samgyeopsal and Merchandise
Security guard
Customer(s) Crews greets the
opens the door
enters the customer(s)
for the
restaurant joyfully
customer(s)
Customer(s) Crew assists the

Crew puts chooses his or customer(s) to
charcoal in the her desired his or her
griller dishes from the chosen place or
buffet area table
Crew observes Continues returns

Customer(s) of the customer(s)
the charcoal
returns to the to the buffet area
from the griller and refilling of
buffet area
and refills it charcoal
Customer(s)
Crew hands the Customer(s) asks buys
the crew for the
bill to the bill (Samgyeopsal
merchandise
customer(s) and Merchandise) from the cashier
area
Customer(s)
Crew hands the Customer(s)
pays for his or
receipt and the leaves the
her dining and
change restaurant
merchandises
Crew reports to
Chef cooks
the chef about Crew checks the
dishes for the
the quantity of food trays
buffet
the dishes
Crew refills the

Security guard
Customer(s) enters Crews greets the
opens the door for
the restaurant customer(s) joyfully
the customer(s)
Crew assist the

Crew packs the Customer(s) chooses customer(s) to the
merchandises their merchandises cashier area
(merchandises area)
Customer(s) asks Crew shows the bill Customer(s) pays for

the crew for the bill to the customer(s) the merchandises
Crew hands the

Customer(s) leaves
receipt and the
the restaurant
change
 If the customer avails the Merchandise only

PRODUCTS LIST AND PROCEDURES
A. General List
 Meat – Samgyeopsal* (Three-  Beverages – Service Water, Iced Tea,

layered pork) & Beef* Soju
 Poultry – Chicken* (Thighs, Legs,  Condiments – Ssamjang* (Korean
Breast, and Wings) red paste), Soy Sauce, Sliced Garlic
 Side dishes – Kimchi*, Pickled and Onions, Seasonings, and Chili
Radish*, Baby Potatoes*, Japchae* Paste
(Stir-fried noodles), Tteokbokki*  Desserts – Bingsu* (Ice-shaved Ice
(Rice Cake), and Fish Cake* Cream), Melona (Popsicle Ice
 Vegetable – Lettuce, Onion, Cream), and Samanco (Refrigerated
Garlic, Green Chili Peppers, Bread with Ice Cream filling)
Cucumber, and Carrot  Merchandise from South Korea
*- to be cooked/prepared
B. Procedures
FOOD HOW TO COOK/PREPARE

Samgyeopsal/Beef/Chicken For customers:
1. Heat up the griller. Put a little sesame
oil on it for flavor.
2. Place the samgyeopsal. Grill them and
turn them over when the bottoms get a
little crispy. Keep cooking and turning
them over until both sides are crispy.
(But it still depends on how the
customers want their meat cooked)
3. Take them off the grill and put them on
a small side plate. Customers may start
eating the meat itself.
4. Put a piece of lettuce on a plate/hand.
Add a piece/s of cooked pork.
5. Add ssamjang, cooked onion or garlic.
6. Fold the lettuce leaf over to have a little
package, then the customers will pop it
in their mouths in one shot.
*Same procedure for beef or chicken
Kimchi 1. Rinse and prep cabbage.
2. Pour cabbage into a strainer and rinse
under cool running water.
3. Combine sugar, pepper flakes, nori
and sugar in a small mixing bowl.
4. Meanwhile, rinse and prep daikon,
ginger, scallions and garlic. Combine
ingredients with cabbage in mixing
bowl. Add paste and fold until the
cabbage is evenly coated with paste,
about 2 minutes.
5. Pack kimchi into Mason jar.
Pickled Radish 1. Add sugar, water, vinegar, and salt to
the pot and turn on heat to medium
high.
2. Mix and combine until sugar fully
dissolves, approximately 2-3 minutes.
3. Take off heat and allow to cool.
4. Peel daikon radishes and slice them
thinly.
5. Place cut radish into jar and pour
pickling liquid over.
6. Seal and place in refrigerator.
1. Preheat oven to 400F.

2. In a large pot, cover baby potatoes
with water and bring to a boil.
3. Simmer just until soft, about to 8 to
10 minutes.
4. Slice cooled potatoes in half and
gently toss with olive oil, salt and
Baby Potatoes pepper, being sure to coat well.
Japchae 1. Prepare the rib eye fillet. Thinly slice

it and put the strips into a medium
bowl. Add the beef marinade and
gently mix the sauce into the meat.
Cover with food wrap and leave it for
30 mins.
2. Prepare the ingredients – mushroom
and noodles & mushroom marinade
mixture.
3. Boil some water in a medium pot.
Dip the spinach for 10 seconds then
drain the water, then add a spinach
seasoning and mix them lightly.
4. Boil some water in a large pot. Add
the noodles and boil them for 7 mins,
then drain the water. Cool them down
before cutting between 6-8in length.
Pour the noodles into a mixing bowl
and pour in the rest of the noodles &
mushroom marinade. Mix them well.
5. Cook an egg where the white and
yolk are separated. Fry onions,
carrots, red capsicum with a pinch of
salt, marinated mushroom, marinated
meat, and marinated noodles
separately.
6. Cut the cooked eggs into strips. Mix
the noodles with the cooked
ingredients. Put the eggs on the
noodles.
Tteokbokki 1. Roughly cut the spring onions, cut
fish cakes into big chunky squares
and separate the rice cakes.
2. Prepare all the rest of the ingredients
– red pepper paste, soy sauce, sugar
and water.
3. Dissolve 2tbsps of red pepper paste in
a small bowl filled with a cup of
boiled water. Pour in the dissolved
paste in a medium-heat frying pan,
add another cup of water and stir for
5 minutes.
4. Add 1tbsp of sugar and 1tbsp of soy
sauce. You can add more if you want,
depending on your preference.
5. Add the pre-cooked fish cakes and
the rest of the spring onions. Cook for
about a minute or so.
6. Slice the eggs and serve.
Fish Cake 1. Heat up skillet then add some
cooking oil.
2. Add all the vegetables (thinly sliced
onion, green bell peppers, yellow bell
pepper, and carrots) and stir until they
are lightly wilted. Add the fish cake
and stir for 2 mins.
3. Add seasoning sauce and stir quickly
then serve.
SERVICE LIST
SERVICE HOW TO OPERATE

KTV Rooms 1. The server will guide the
customers inside the chosen KTV
room.
2. The server will turn the
airconditioner on and ask the
customers their desired
temperature.
3. The server will turn on the karaoke
set.
4. The server will ask if they’d rather
eat during their KTV session or
after. If the former, the server will
ask how they want their meat to be
cooked then assure the service of
the side dishes as soon as possible.
5. The server will deliver the
message to the kitchen crew.
FOOD PREPARATION
Meat slicers will be utilized to make it easy to portion and lessening the effort as
the staff will not need to slice them firsthand. Then the meat will be weighted so that
servings will be proportional.
WASTE MANAGEMENT
There will be a trash bin at each restroom, one near the wash area and two bigger
bins at the kitchen for Biodegradable and Non-biodegradable waste. Every Friday, all the
wastes that have accumulated within the week will be collected by local garbage
collecting truck.
FOOD SPOILAGE
Food spoilage can be determined through the expiry date (if available),
appearance of mold and of course, the odor. If these one of these signs are present, then it
indicates that the food is in the process of decaying. Staff shall ensure that food supply
for that day will be consumed to not waste them.
All food (meat especially) and ingredients will be properly stored, handled and
transported as protection from spoilage, contamination and disease.
FOOD CRISIS
The supply shall be monitored every working day by the Store Supervisor, so that
the business may avoid shortage on ingredients or food. Inventory checking shall occur
as it will help determine both the quantity and condition of items in the storage and
pantry.
PROCUREMENT
Procurement involves the process of selecting vendors, establishing payment
terms, strategic vetting, selection, the negotiation of contracts, and actual purchasing of
goods. Procurement is concerned with acquiring (procuring) all of the goods, services,
and work that is vital to organization.
Supply Day Supplier

Pork and Beef Monday Rina Pia Trading
Chicken Monday Redhen Trading
Every 15th and 30th
Melona and Samanco Supplier MJ Global Corp.
Day of the month
Every 15th and 30th
Korean Merchandise Supplier Kseoulstudio
Day of the month
Greengold Farms
Vegetables Monday
Pampanga
Ice and Water Monday Vai Vepo Water Station
FINANCIAL
ASPECT
FINANCIAL ASSUMPTIONS
1. This project feasibility will have a one year projection and its operation will start
on September 2018.
2. Fiscal year will be used in preparing its financial statements.
3. Pre-operating Expenses will be paid completely.
4. Fixed assets will be fully paid at the time of acquisition.
5. Salaries of employee will increase 2% yearly.
6. All kinds of benefits will be granted to all employees.
7. Straight-line depreciation method will be used in depreciating fixed assets.
8. Employees’ uniforms will be provided and will be replaced every year.
9. The presumed percentage/business tax will be 3% of the gross sales
10. Permits and Licenses are assumed to be 1% of the gross profit.
11. The salaries of the Chef and Assistant Chef will be considered as Direct Labor in
the Cost of Sales.
12. Ending Inventory is assumed to be 5% of the Total Materials Available for Use.
13. Utilities Expense will increase by 10% annually.
14. Promotional Expense will increase by 10% annually.
15. Food Spoilage Expense will increase by 5% annually.
16. Corporate Social Responsibility Expense will increase 5% annually.
17. Supplies will increase 10% annually.
18. Bureau of Food and Drugs permit will be renewed every two (2) years.
19. Net Income/Loss will be shared among partners in accordance to the percentage
of their contribution
20. Average Check will be used in Sales Forecast
21. Sales are to increase 4% monthly and 7% annually

TOTAL START-UP PROJECTED COST
Two! Three! Eat!
Total Start-Up Projected Cost
FIXED INVESTMENT COST Note Amount
Machineries and Equipment 1 ₱ 264,705.44
Furniture and Fixtures 2 248,324.00
Land 2,400,000.00
Building 6,500,000.00
Total Fixed Investment Cost ₱9,413,029.44
PRE-OPERATING COST
Tools and Supplies 3 ₱ 67,977.20
Organizational Cost 4 8,815.00
Promotional Expense 80,000.00
Total Pre-Operating Cost 156,792.20
TOTAL START-UP PROJECTED COST ₱9,569,821.64
NOTE 1
Machineries and Equipment Amount

Kitchen ₱ 70,868.00
Dining 95,508.44
Karaoke Rooms 47,992.00
Office 28,748.00
Cashier Area 21,589.00
Total Machineries and Equipment ₱ 264,705.44
NOTE 2 Furniture and Fixtures AMOUNT
Split Type Air Conditioner ₱83,600.00
Window type 28,497.00
Couch 7,000.00
Bathroom Sink 6,240.00
BBQ Grill Table 36,900.00
Dining Chair 20,322.00
Filing Cabinets 7,900.00
Hanging Lamps 1,197.00
High Chair 3,597.00
Ceiling Lights 3,382.00
Kitchen Cabinet 27,596.00
Kitchen Sink Set 5,799.00
Picture Frames 758.00
Plants 2,500.00
Shelves 1,500.00
Toilet Bowl 9,000.00
Toilet Trash Bin 540.00
Wall Decorations 1,996.00
Total Furniture and Fixtures ₱248,324.00
Note 3: Tools & Supplies Amount

Kitchen ₱13,730.95
Dining 50,129.25
Office 1,004.00
Cleaning 3,113.00
Total Tools and Supplies ₱67,977.20
X
Note 4: Organizational Cost Amount
Barangay Clearance ₱ 300.00
BFAD Registration Fee 2,000.00
SEC Registration Fee 1,080.00
Business Permit
Permit Fee 50.00
City Regulation Fee 2,500.00
License Taxes 125.00
Oath Fee 10.00
Signboard Display Fee 70.00
Bldg./Premises Safety Inspection Fee 50.00
Fire/Electrical Safety Inspection Fee 50.00
Sanitary Inspection Fee 95.00
Med./Physical Exam Fee 80.00
Laboratory Exam 40.00
Garbage Collection Fee 1,500.00
Other Fees and Charges 350.00
BIR
Tin Registration 500.00
Documentary Stamp 15.00
Total Organizational Cost ₱ 8,815.00
PRE-OPERATING BALANCE SHEET

Two! Three! Eat
Balance Sheet
Pre-Operating
ASSETS
Current Assets
Cash ₱ 5,430,178.56
Pre-Operating Cost 156,792.00
Total Current Assets ₱ 5,586,970.56
Non-Current Assets
Furniture and Fixtures ₱ 259,726.00
Machineries and Equipment 248,324.00
Land 2,400,000.00
Building 6,500,000.00
Total Non-Current Assets ₱9,413,029.44
TOTAL ASSETS ₱ 15,000,000.00
LIABILITIES AND PARTNER’S EQUITY

Liabilities -
TOTAL LIABILITIES -
Partner’s Equity
₱
Partner’s Capital
15,000,000.00
₱
TOTAL PARTNER’S EQUITY
15,000,000.00
TOTAL LIABILITIES AND PARTNERS EQUITY ₱ 15,000,000.00
PRE-OPERATING CASH FLOW

Two! Three! Eat!
Statement of Cash Flow
Pre-Operating
Cash Flow from Operating Activities
Pre-Operating Expense ₱
(156,792.00)
Net Cash used by Operating Activities ₱
(156,792.00)
Cash Flow from Investing Activities

Furniture and Fixtures ₱ 259,726.00
Machineries and Equipment 264,705.44
Land 2,400,000.00
Building 6,500,000.00
Net Cash provided by Investing Activities ₱ 9,413,029.44
Cash Flow From Financing Activities

Partnership Investment ₱
15,000,000.00
Net Cash provided by Financing Activities ₱
15,000,000.00
Net Cash Increase in Cash

₱
5,430,178.56
Add: Cash Balance, Beginning -
Cash Balance, Ending ₱ 5,430,178.56
PROJECTED INCOME STATEMENT
Two! Three! Eat!

Projected Income Statement
For the 2 years ended 2019
2018
Sales
₱
Product 7,527,600.00
Service 430,560.0000
Merchandise 2,778,300.00
₱
Gross Sales 10,736,460.00
Less: Cost of Sales 2,823,516.12
₱
Gross Profit 7,912,943.88
Less Operating Expenses
₱
Salaries Expense 1,689,918.80
SSS Premium Expense 64,956.00
PhilHealth Expense 16,800.00
PAG-IBIG Expense 16,800.00
13th Month Pay Expense 140,826.60
Promotional Expense 80,000.00
Uniform Expense 14,000.00
Supplies 64,864.20
Food Spoilage Expense 60,000.00
Utilities Expense 60,000.00
CSR Expense 3,000.00
BFAD Renewal 2,000.00
Permits and Licenses 8,815.00
Percentage Tax (3%) 322,093.80
₱
Total Expense 2,544,074.40
₱
Net Income 5,368,869.48
XV. EMPLOYER’S CONTRIBUTIONS
Employer’s Contributions- SSS, PhilHealth, PAG-IBIG

YEAR 1 (2018) SSS PhilHealth PAG-IBIG
Store Supervisor 3 ₱ 1,580.40 300.00 300.00
Assistant Manager 1 526.80 100.00 100.00
Chef 1 436.80 100.00 100.00
Assistant Chef 2 690.40 200.00 200.00
Cashier 1 308.80 100.00 100.00
Server 1 308.80 100.00 100.00
Waiter/Waitress 2 617.60 200.00 200.00
Security Guard 1 327.00 100.00 100.00
Dishwasher 1 308.80 100.00 100.00
Cleaner 1 308.80 100.00 100.00
Total Monthly Contribution 5,413.00 1,400.00 1,400.00
Total Annual Contribution ₱ 64,956.00 ₱ 16,800.00 ₱ 16,800.00
COSTING
Pricing Computation
KTV
No.
of Utilities Mark
Unit Cost Selling Price
hour Expense -Up
s
₱
Expected Hours 2 ₱ 166.00 120% ₱ 199.00
166.00
₱
TOTAL 120% ₱ 199.00
166.00
₱
Additional Hour 1 ₱ 83.00 120% ₱ 100.00
83.00
₱
TOTAL 120% ₱ 100.00
83.00
Pricing Computation
Merchandise
Item Unit Cost Mark-up Selling Price

BTS Love Yourself Album ₱
120% ₱ 924.00
770.00
BTS Wings Album 760.00 120% 912.00
EXO Winter Special Album 700.00 120% 840.00
GOT7 Eyes on You Mini Album 675.00 120% 810.00
KDrama Celebrity Mini Standee 50.00 120% 60.00
KDrama Celebrity Plastic Key 70.00
120% 84.00
Chains
KDrama Celebrity Pillow 500.00 120% 600.00
KPOP Tumbler 200.00 120% 240.00
KDrama Phone Cases (Iphone) 250.00 120% 300.00
BIGBANG Official Light Stick 1,150.00 120% 1,380.00
GOT7 Official Light Stick 1,500.00 120% 1,800.00
EXO Official Light Stick 1,950.00 120% 2,340.00
LEGAL
ASPECT
Securities and Exchange Commission (SEC)
Cost Estimate: 4,040.00

In order to register a business as a Partnership with the Securities and Exchange
Commission (SEC) here in the Philippines, the following steps are needed to be done:
1. Verify and reserve proposed name. It will be reserved for 30 days and may cost
Php 100.00. After paying the reservation fee, you will get a Name Verification
Slip, which is submitted together with the other requirements.
2. Prepare and present the Articles of Partnership
3. To be fully registered, you must pay the following fees:
a) Filing fee: 1/5 of 1% of the Partnership`s capital but not less than P2,000.00 plus
1% of the amount as legal research fee
b) Legal Research Fee (LRF) that is equivalent to 1% of the filing fee but not less
than Php 10.00
Department of Trade and Industry (DTI)
In order to register the business in DTI, the following steps are needed to be done:
1. Bring the requirements and fill out the application form if you don’t have one yet,
DTI will provide the form for you. Pay the necessary fees applicable for your
business. Wait for few minutes for your DTI business permit or DTI business
certificate.
2. You can also authorize someone to process your business name on your behalf.
Make sure you will give him/her an authorization letter and your representative is
also required to present his/her valid IDs.
3. You will also receive an email from the DTI confirming your business
registration.
Barangay Clearance (Capas)
Cost Estimate: Php 300.00
In order to get a Mayor’s permit, you have to get a Barangay Clearance first. This
clearance is obtained from the Barangay where the business is located.
To get the Barangay Clearance, the following requirements should be submitted to the
barangay.
a) Application Form
b) Application fee (this varies per Barangay)
c) Recent Community Tax Certificate or Cedula
Mayor’s Permit (Capas)
Every business needs to secure their Mayor’s permit for them to start operating their
business. This permit is obtained from the City Hall in the Municipality in which your
business will operate and apply for. Securing a business permit from the Mayor’s Office
can only be done after accomplishing two other registrations first:
1. The registration of your business with the Department of Trade and

Industry or DTI
2. Securing a Business Barangay Clearance.
Requirements:
 Proof of business registration, incorporation, or legal personality

 Basis for computing taxes, fees and charges
 Barangay clearance
 Community Tax Certificate (CTC) or Cedula
 Business Name – DTI / SEC Registration (photo copy)

 SSS clearance / Philhealth / Pag-ibig
 BIR Registration Form
 Assessment Form (2 copies)
 Occupancy Permit
 Fire Permit
 Sanitary/Health Permit
 Payments & signature – Treasury Office
 Processing/Releasing – Licensing Officer
BIR Registration
Cost Estimate: 550.00
After securing a certificate of registration from the Securities and Exchange
Commission (SEC) for partnership and corporation, and after obtaining a Mayor’s
Business permit with the Local Government Unit (LGU), your next step to operate as a
duly registered business is to secure a certificate of registration from the BIR.
The following are the requirements and steps to register your business or
company with the BIR:
 Photocopy Certificate of Recording
 Articles of Partnerships
 Photocopy of Mayor’s Business Permit

 Photocopy of Barangay Clearance
 Mayor’s Business Permit
 Proof of business address***
 Valid IDs
 New sets of permanently bound books of accounts
 Proof of Payment of Annual Registration Fee (ARF)
 BIR Form No. 1906
 Final & clear sample of Principal Receipts/ Invoices
Registration Procedures:
 a) Accomplish BIR Form 1903 and submit the same together

with the documentary requirements to the Revenue District
Office (RDO) having jurisdiction over the place where the head
office and branch, respectively.
 b) Pay the Annual Registration Fee (P500.00) at the Authorized

Agent Banks (AABs) of the concerned RDO.
 c) Pay Documentary Stamp Tax (DST) (loose DST / BIR Form

2000* for DST on Contract of Lease, etc). Present proofs of
payment.
 d) Submit requirements for ATP and registration of books of
accounts.
 e) Attend the taxpayer’s initial briefing to be conducted by the

RDO concerned for new registrants in order to apprise them of
their rights and duties/responsibilities.
 f) The RDO shall then issue the Certificate of Registration

(Form 2303) together with the “Ask for Receipt” notice,
Authority to Print and Books of Accounts.
Social Security System (SSS)
Cost Estimate: Free
SSS is like an insurance program mandated by the government to all income

earners or workers in the Philippines. All income earning SSS members are required
to contribute monthly into the fund and the amount will depend on their salary
bracket. In exchange for the said monthly contributions, members will enjoy
insurance benefits such as sickness, maternity, disability, retirement, death, and
funeral and salary loan.
Registration process:
Primary documents (only one required):
 Birth certificate
 Baptismal certificate
 Passport***
 Driver’s License
 Professional Regulation Commission Card****

Secondary Documents (in the absence of primary documents, submit Two of the
following):
 Alien Certificate of Registration**
 ATM card with the cardholder’s name***
 Company ID**
 Medical card
 Marriage contract
 NBI Clearance
 OWWA card
 Postal ID card
 School ID**
 Senior citizen card**
 Voter’s ID
 Transcript of School Records**
 Police Clearance
PhilHealth
Cost Estimate: Free
PhilHealth is a government-owned and government-controlled health care

program that aims to provide and ensure the following: 1) health insurance coverage for
all Filipinos, 2) health care services that are of quality and affordability, and 3)
responsible management of its economic resources.
Registration Procedures:
1. Fill-out two (2) copies of the PhilHealth Member Registration Form
2. Submit PhilHealth Membership Registration Form to the nearest Local Health
Insurance Office together with the following documents:
 Two (2) 1x1 latest ID picture
 Two valid IDs
 Photocopy of NSO authenticated Birth Certification or valid IDs or any

supporting documents to prove identity
 Photocopy of supporting documents for your beneficiaries
After processing this, the employer will be issuing the following:
 PhilHealth Employer Number and the Certificate of Registration
 PhilHealth Identification Number and Member Data Record of registered

employees.
Employers are required to display the Certification of Registration in visible area of

their offices.
To make it more convenient, you also have the option of registering online through
the official website of PhilHealth.
PAG-IBIG
Cost Estimate: Free
1. Accomplish two copies of the Membership Registration/Remittance Form (M1-

1).
2. Prepare the following documents (2 photocopies):
o SEC registration or the company’s DTI and SSS registration
o R3 and R1A forms (SSS registration and remittance forms)
3. Present all documents (M1-1, Registration and SSS forms) for verification (bring
all originals for authentication). Secure a referral slip from the Marketing staff.
4. Proceed to the office’s Cash Division for payment of the first monthly remittance.
5. Submit the referral slip prepared by the Marketing staff and all verified
documents to the cashier.
6. Succeeding remittance dates shall depend on the schedule of payment of the
office.
7. Accomplished M1-1 shall serve as the remittance form for succeeding payments.
8. Submit to the Marketing office two copies of the accomplished Member’s Data
Forms (MDF) of all qualified employees to the Marketing Division on the second
month after the first payment of contributions.
The names of newly-hired employees, who are covered by RA 7742, should be

included in the accomplished M1-1 form and their corresponding contributions duly
remitted to the Fund. The accomplished MDF of the new employees shall be submitted
on the following month.
For Partnership/Corporation
 SEC Registration
 Articles of Partnership/Incorporation and By-laws
Important Notes:
1. The original copy of the documents shall be presented for authentication.

2. Upon submission of complete documents, the Marketing and Enforcement Division
shall issue the Payment Order Form
3. Proceed to the Cash and Administrative Services Division and pay the 1st monthly
membership contributions (MC).
4. Upon payment, present the Pag-IBIG Fund Receipt (PFR) to the Marketing and
Enforcement Division.
Summary of Pag-IBIG Fund Membership For Employees
Once you have verified your membership to the Pag-IBIG Fund, your employer
should be able remit your monthly contributions (which is deducted from your salary) to
the Fund since your employer also acts as a collection agent of the Fund.
SOCIOECONOMIC
ASPECT
INTRODUCTION
This aspect explains how the business affects the society. Two! Three! Eat! is
catering authenticity and satisfaction to its customers and employees while contributing
to the preservation of the environment.
CUSTOMERS
A business benefits primarily from the customers. Two! Three! Eat! assures that
every peso that will be paid by the customers would be worth it. They could enjoy
unlimited samgyeopsal while ensuring food safety and sanitation of the place.
Moreover, they could spend their time in KTV rooms and buy KDrama or KPop
merchandises at Two! Three! Eat! – a one stop shop that could cater all the customers’
wants.
INCOME AND EMPLOYMENT
Since the employees are the ones who operate and maintain the orderliness of the
whole business, Two! Three! Eat! ensures good relationship with their employees.
Moreover, this busines truly cares for their employees since compensation will be done
on time and payment for additional work hours is secured.
GOVERNMENT
The government runs and implements the rules and regulations that must be
followed by the society. Thus, this business will abide by the law through paying taxes
honestly and on time. In that way, Two! Three! Eat! may contribute to the economic
progress of Navy, Capas, Tarlac.

COMMUNITY AND ENVIRONMENT
Being the first samgyeopsal house that will be established in the vicinity of Navy,
Capas, Tarlac, this business will contribute to the promotion and tourism of the
community since it is adjacent to the Clark Green City. Also, Two! Three! Eat! will help
in maintaining the cleanliness and orderliness of the community by practicing proper
waste management.
Moreover, we contribute to the community by conducting feeding programs as
part of giving back. The restaurant’s marketing strategies will also involve the
community.
APPENDICES
MANAGEMENT ASPECT APPENDICES
A. EMPLOYMENT CONTRACT
EMPLOYMENT CONTRACT FOR VARIOUS SKILLS
The Employment contract is executed and entered into by and between:
A. Employee:________________________________________________________
Address:__________________________________________________________
P.O. Box No.:____________________ Tel. No.: __________________________
B. Represented in the Philippines by;

Name of Agent/Company:____________________________________________
Address:__________________________________________________________
and
B. Employee:________________________________________________________
Civil Status:_____________Passport No.:_______________________________
Date & Place of Issue:_______________________________________________
Address:__________________________________________________________
Voluntary binding themselves to the following terms and conditions:
1. Site of Employment _________________________________________________
2. Contract Duration _____________commencing from the employee’s departure

from the point of origin to the site of employment.
3. Employee’s Position _________________________________________________
4. Basic Monthly Salary ________________________________________________
5. Regular Working Hours: Maximum of 8 hours per day, six days per week.
6. Overtime Pay:
a. For work over regular working hours: _____________________________
b. For work on designated rest days & holidays:
________________________
7. Leave with Full Pay:

a. Vacation Leave: ______________________________________________
b. Sick Leave: __________________________________________________
8. Free transportation to the site of employment and in the following cases, free
return transportation to the point of origin: a. expiration of contract; b. termination
of the contract by the employer without just cause; c. if the employee is unable to
continue to work due to work connected or work aggravated injury of illness; d.
force of majeure; and e. in such other cases when contract of employment is
terminated through no fault of the employee.
9. Free food or compensatory allowance of US$ ____________ free suitable

housing.
10. Free emergency medical and dental services and facilities including medicine.
11. Personal life accident insurance in accordance with host government and or
Philippine government laws without cost to the worker. In addition, for areas
declared by the Philippine government as war risk areas, a war risk area insurance
of not less than Php. 100,000 shall be provided by the employer at no cost to the
worker.
12. In the event of death of the employee during the terms of this agreement, his
remains and personal belongings shall be repatriated to the Philippines at the
expense of the employer. In the case the repatriation of remains and is not
possible, the same may be disposed of upon prior approval of the employee’s next
kin and or by the Philippine Embassy: Consulate nearest the jobsite.
13. The employer shall assist the Employee in remitting a percentage of his salary
through the proper Banking channel or other means authorized by law.
14. Termination
a. Termination by Employer. The employer may terminate the Contract on the
following just causes: serious misconduct, willful disobedience of employer’s
lawful orders, habitual neglect of duties, absenteeism, insubordination
revealing secrets of establishment, when employee violates customs,
traditions, and laws of _________________________ and or terms of this
Agreement. The employee shall shoulder the repatriation expenses.
b. Termination by Employee. The employee may terminate this Contract without

serving any notice to the employer for any of the following just causes:
serious insult by the employer or his representative, inhuman and unbearable
treatment accorded the employer by the employer or his representative,
commission of a crime, offense by the employer or his representative.
Employer shall pay the repatriatio expenses back to the Philippines.
b.1 The employer may terminate this Contract without just cause by serving one
(1) month in advance notice to the employee. The employer upon whom no
such notice was served may hold the employee liable for damages. In any
case, the employee shall shoulder all expenses relative to his repatriations
back to his point of origin.
c. Termination due to Illness. Either party may terminate the contract on the
ground of illness, diseased or injury by the employee. The employer shall
shoulder the cost of repatriation.
15. Settlement of disputes. All claims and complaints relative to the employment
contract of the employee shall be settled in accordance with the Company polices,
rules and regulation. In the case the employee contests the decision of the
employer, the matter shall be settled amicably with the participation of the Labor
Attaché or any authorized representation of the Philippines if permissible by host
country laws at the option of the complaining party.
16. The employee shall observe employee’s company rules and abide by the pertinent
laws of the host country and respect its customs and tradition.
17. Application Law: Other terms and conditions of employment, which are
consistent with the above provision, shall be governed by the pertinent laws of the
________________________________
In witness thereof, we hereby sign this contract

this_________________________ day of ___________________________ at
Manila, Philippines
_____________________________ _____________________________
Employee Employer
_____________________________ ______________________________
Philippine Representative Witness
(Licensed Recruitment Agency)
MARKETING ASPECT APPENDICES
A. HISTORIC AND FORECAST MARKET VALUE
AND GROWTH VALUE
B.
DESIGN FOR TARPAULIN AND FLYERS

C. FACEBOOK, TWITTER, AND INSTAGRAM PAGE
D. SURVEY ONLINE QUESTIONNAIRE
Wellspring High School, Inc.
9. Cenizal Subdivision, Sto. Domingo II, Capas, Tarlac
Senior High School
S.Y. 2017-2018
February 19, 2018
Dear Mr. Malala,
Good Day!
We, the Grade 12 ABM students, would like to submit this survey questionnaire in
compliance with the requirements of our subject, Entrepreneurship. We would like to
request your approval to allow us to conduct a scientific research method intended for
our target market among the netizens, students, relatives, and employed people
outside.
We are hoping for your kind response. Thank you for your consideration.
Sincerely,
Kathryn Angelica P. Bais

Two! Three! Eat! - Team Head
Google Form Link:
https://docs.google.com/forms/d/1u47tS2fm0lKvpnH7sU1Eh8jbfQgZ1XUxAJNE
Rk0D3Tc/edit?usp=sharing
TECHNICAL ASPECT APPENDICES
A. EMPLOYEES’ UNIFORM
STORE SUPERVISORS’ AND CHEF’S AND ASSISTANT CASHIER’S, SERVER’S,

ASSISTANT MANAGER’S CHEFS’ UNIFORM WAITERS/WAITRESSES’,
UNIFORM DISHWASHER’S, AND
CLEANER’S UNIFORM
B. INVENTORY MANAGEMENT
FINANCIAL ASPECT APPENDICES
A. SSS CONTRIBUTION TABLE

B. PHILHEALTH CONTRIBUTION TABLE
LEGAL ASPECT APPENDICES
A. SSS EMPLOYER’S REGISTRATION FORM

B. BMBE REGISTRATION FORM
C. BMBE Certificate of Authority
Annex 2
BMBE Form #2
BMBE Registration No.[GEOCODE] [#]
BMBE Certificate of Authority

(Registered Barangay Micro Business Enterprise)
THIS Certificate entitles the registered Barangay Micro Business Enterprise (BMBE) to all the
benefits and incentives, subject to the terms and conditions, of Republic Act No. 9178, otherwise
known as the Barangay Micro Business Enterprise (BMBEs) Act of 2002, and the implementing
rules and regulations thereof by the virtue of Department Administrative Order No. _____ Series
of 2016 of the Department of Trade and Industry. This vertificate is effective for two (2) years and
will expire on . This may be renewed for the same period of (2) years and every two
(years) thereafter subject to the applicant’s continued compliance with the eligibility requirements
prescribed under the BMBE law’s IRR.
Granted to:
Name of Enterprise
Owner/Manager: _______________________________________________________________
Address: ______________________________________________________________________
IN TESTIMONY WHEREOF, I have set my hand and caused the seal of the Department of Trade
and Industry to be affixed at this day of in the year of our Lord, twenty
hundred and .
Approved:
_______________________________________________
Secretary, DTI
D. ONLINE NAME RESERVATION
E. ARTICLES OF PARTNERSHIP
ARTICLES OF PARTNERSHIP
OF
TWO! THREE! EAT!
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents, and citizens of the
Philippines, have on this day voluntarily associated ourselves together for the purpose of
forming a limited partnership under the following terms and conditions and subject to
existing and applicable laws of the Republic of the Philippines:
AND WE HEREBY CERTIFY:
ARTICLE I. Partneship Name: That the name of this partnership shall be
TWO! THREE! EAT! and shall transact business under said company name.
ARTICLE II. Business Purpose: That the purpose/s for which this partnership is
formed is/are:
1. To conduct business that is related in food production and selling.
2. To engage in business intended to serve rice meals in the market.
ARTICLE III. Principal Place of Business: That the principal place of business of
this partnership shall be located at Christian, Navy, Capas, Tarlac. (it has no specific
address yet, because it is still owned by Mayor Reynaldo Catacutan).

ARTICLE IV. Terms of Existence: That this partnership shall have a term of 5
years from and after the original recording of its Articles of Partnership by the Securities
and Exchange Commission.
ARTICLE V. Partner’s Circumstances: That the names, nationalitites and
complete residence addresses of the partners are as follows:
Name Nationalit Residence Kind of

y Partner
Kathryn Angelica P. Bais Filipino Brgy. San Francisco, General Partner

Tarlac City.
Kiara Aleisa T. Quizon Filipino Cubcub, Capas, Tarlac General Partner
Kristine Marlie P. Galang Filipino Dulong St., Lawy, General Partner
Capas, Tarlac
Veronica C. Tenio Filipino Cut Cut 1st, Capas, General Partner
Tarlac
Jenica Anne B. Padilla Filipino Villa de Sto. Rosario, Limited Partner
Capas, Tarlac
Hannah Camille S. Filipino Navy, Capas, Tarlac Limited Partner
Dizon
Louiselle Ann J. Saclao Filipino San Juan St. O’Donnell, Limited Partner
Capas, Tarlac
Czarina Raeleen S. Filipino St. Joseph Street, Limited Partner
O’Donnell, Capas,
Diego
Tarlac
Hairon Keifer C. Baron Filipino Doña Lutgarda, Cut Cut Limited Partner
2nd, Capas, Tarlac
Ron Mikhail T. Reyes Filipino Navy, Capas, Tarlac Limited Partner
Eduardo L. Guillermo, Filipino Sto. Domingo 2nd, Limited Partner
Capas, Tarlac
III
John Paul H. Policarpio Filipino Sta. San Nicolas, Limited Partner
Bamban, Tarlac
Ricardo Rochel Patrick Filipino Doña Lutgarda, Cut Cut Limited Partner
II, Capas, Tarlac
B. Vogel
John Luigi L. Sicangco Filipino San Juan St. Lawy, Limited Partner
Capas, Tarlac
ARTICLE VI. Capital Contribution: That the capital of this Partnership shall
be the amount of One Million Five Hundred thousand (₱1,500,000), Philippine Currency,
contributed in cash by the partners, as follows:
Name Amount Contributed
Kathryn Angelica P. Bais ₱1,500,000.00

Kiara Aleisa T. Quizon ₱1,500,000.00
Kristine Marlie P. Galang ₱1,500,000.00
Veronica C. Tenio ₱1,500,000.00
Jenica Anne B. Padilla ₱900,000.00
Hannah Camille S. Dizon ₱900,000.00
Louiselle Ann J. Saclao ₱900,000.00
Czarina Raeleen S. Diego ₱900,000.00
John Luigi L. Sicangco ₱900,000.00
Ron Mikhail T. Reyes ₱900,000.00
Eduardo L. Guillermo, III ₱900,000.00
John Paul H. Policarpio ₱900,000.00
Ricardo Rochel Patrick B. Vogel ₱900,000.00
Hairon Keifer C. Baron ₱900,000.00
That no transfer of interest which will reduced the ownership of Filipino citizens
to less that the required percentageof capital as provided by existing laws shall be
allowed or permitted to be recorded in the proper books of the partnership.
ARTICLE VII. Sharing Ratios: That the profits and losses of this partnership
shall be divided and distributed proportionately on the ratio of the capital contribution of
each partner. (Limited partner shall be liable for losses only to the extent of his/her
contribution.)
ARTICLE VIII. Management: That this partnership shall be under Kathryn
Angelica Bais, Kiara Aleisa Quizon, and Kristine Marlie Galang, as Supervisor, and
Veronica Tenio, as Assisstant Manager, who shall be in charge of the management of the
affairs of the company. They shall have the power to use the partnership name and in
otherwise performing such acts as are necessary and expedient in the management of the
firm and to carry out its lawful purposed. (Only General Partner can be the Supervisor
and Assisstant Manager.)
ARTICLE IX. Undertaking to Change Name: That the partners undertake to
change the name of this partnership, as herein provided or as amended thereafter,
immediately upon receipt of notice or directive from the Securities and Exchange
Commission that another corporation, partnership or person has acquired a prior right to
the use of that name or that the name has been declared as misleading, deceptive,
confusingly similar to a registered name, or contrary to public morals, good customs or
public policy.
IN WITNESS WHEREOF, we have hereunto affixed our signatures this ___ day
of ___ , 20___, at ____________.
___________________ ___________________
Bais, Kathryn Angelica P. Reyes, Ron Mikhail T.

___________________ ___________________
Quizon, Kiara Aleisa T. Guillermo, Eduardo L., III
___________________ ___________________
Galang, Kristine Marlie P. Policarpio, John Paul H.
___________________ ___________________
Tenio, Veronica C. Vogel, Ricardo Rochel Patrick B.
___________________ ___________________
Padilla, Jenica Anne B. Baron, Hairon Keifer C.
___________________ ___________________
Dizon, Hannah Camille S. Bais, Mark Joshua P.
___________________
Saclao, Louiselle Ann J.
___________________
Diego, Czarina Raeleen S.
___________________
Sicangco, John Luigi L.
F. PAG-IBIG EMPLOYER’S DATA FORM

G. PHILHEALTH MEMBER REGISTRATION
H. BIR FORMS
SOCIOECONOMIC APPENDICES
A. LETTER SENT TO DENR
Febrary 10, 2018

For. Emilita P. Lingat
PENR Officer
DENR – PENRO, Paraiso, Tarlac City
Mr. Emilita,
Greetings and salutations to you!
We, the STEM and ABM grade 12 students of Wellspring High School,
are conducting a project feasibility study as a requirement of the subject
Economics. A feasibility study is basically a study on how our proposed business
could be profitable and sustainable.
As part of this study, we have to plan a Corporate Social Responsibility

(CSR) program for our proposed business. In this aspect, we have to think about
that activity will help our community and environment. We have taken into
consideration a clean and green program in the various communities here in
Tarlac, which concerns your agency.
In this regard, we would like to ask your kind assistance to provide us

information on where we can conduct the tree planting activity and whom to
coordinate with. Further, may we ask your suggestions on what kind of seedlings
to be used and approximately how many are needed to be planted in the area.
In addition, may we also ask the possible expenses that can be incurred in
implementing this clean and green program.
Any information that you can provide would be a meaningful assistance
for our research. Thank you for your effort and kindness. God bless you.
Respectfully yours,
____________________
Kathryn Angelica P. Bais
Researcher

Wellspring High School Feasibility Study

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Wellspring High School, Inc.

Mr. Jan Michael Malala

with the colors orange and green.

NAME OF THE BUSINESS

is added since the business is a Korean-inspired restaurant. When summed up together,

and enjoyable amenities, a good day waiting for the customers.

dining experience through delicious Korean-inspired food, superior and efficient

beverages, desserts, amenities, and an excellent service for a worth-spending competitive

price which will produce satisfied customers and a profitable business.

 Marketing aspect: As much as possible, use many forms of marketing strategies to

advertise the business to acquire and retain customer base.

NAMES CONTRIBUTION PERCENTAGE PARTNERSHIP

address yet, because it is still owned by Mayor Reynaldo Catacutan).

FORM OF BUSINESS OWNERSHIP

According to www.entrepreneur.com, partnership is a legal form of business

Three! Eat! have.

In general partnership, the partners, Kathryn Angelica Bais, Kiara Quizon,

and other obligations.

Hairon Keifer Baron.

the employees to take part in decision-making: therefore, everything is agreed upon by

the majority, according to Wikipedia.

This includes distribution of responsibility, empowering group members, and

marketing aspect. ExternalGENERAL LIMITED

dishes and preparing

assistant manager are the cashier, server, waiters/waitresses,Server

Position: Store Supervisor (KB)

Position: Store Supervisor (KQ)

Position: Store Supervisor (KG)

Position: Assistant Manager

Position: Assistant Chef 1

Position: Assistant Chef 2

Position: Security Guard

C. Recruitment and Selection

Hiring Orientation Training

 Requirements to be submitted by the applicant:

 Resume with three (3) 2x2 pictures

Two! Three! Eat! employees must come to work at 10:00am to prepare

System). An employee’s working day includes one 15-minute break in the

afternoon plus an hour of lunch break according to their schedules.

record the hours they have worked.

 Employees must strictly be in proper uniform according to work.

 Employees should always look after their personal hygiene as well as

keeping the environment clean.

 Smoking or drinking alcohol during work hours are strictly prohibited.

 Employees can’t use their gadgets during work hours.

 Employees must respect the higher authorities, co-workers, customers, and

the work policies (violation will lead to punishments).

with, “Annyeonghaseyo,” which means hello, and “Kamsahamnida”

which means thank you in Korean language.

always be alert to attend to customer’s needs. Example: changing of

charcoals for the grillers.

must be done immediately by the assigned employees.

 Any concerns or problems must be reported to the Assistant Manager, and

 Book 3, Title I of the Labor Code of the Philippines, Chapter III,

 Book 3, Title II of the Labor Code of the Philippines, Chapter II,

The minimum wages of employees are determined and prescribed by

the Regional Tripartite Wages and Productivity Boards which is P355.00

coming about its termination.

day written notice, or a resignation letter be served to the employer at least

one month in advance.

the resigning employee has accomplished his accountabilities.

 The employer has the right to terminate an employee who fails to

accomplish his responsibilities accordingly, who violates the company