Members:

Batac, Samuel Ezekiel

Obispo, Dianne
Fulgar, Mawie
Nulla, Jairis
Tuñacao, John Rey
Mariano, Christine

II. METHODOLOGY

This section contains the respondents and the location where the survey will be distributed.

Research Locale

The location where the research workers conducted their research is in selected barangay in
Biñan. Since many people visited the marketplace, they decided to distribute the survey form to
those near at Biñan City.

Population of the Study

The population of the study is composed of the respondents that came from different
barangay near the location of the business, who are regularly visiting the place aging 18 years old
and above, both female and male. They could be students, vendors, adults, employees, and senior
citizens. The sample size of the population of the respondents will serve as the population of the
whole population of people who lives in City of Biñan for conducting the survey method of the
research.

Research Instrument

To gather information that will help the business to have an insight if it will be successful,
the Researchers used a survey form. The researchers provide two-part questionnaires. The first
part will be the personal information of the respondents and the second part will be the questions
regarding their knowledge about "Shawarma Grill House" and their willingness to spend money to
eat Shawarma. This survey aims to analyze the respondents’ feedback about the shawarma. The
researchers used this kind of research instrument to find out whether the business will be
successful.

Treatment of Data

The gathered data in this study were evaluated and synthesized by the researchers through
providing an explanation and presentation using tables and figures to determine the effectiveness of
the chosen location and the foods to be sold together with the number of possible customers to the
chosen location.

III. OVERVIEW OF THE INDUSTRY

If you live in the United States, Europe, Asia, or Africa, you would have tasted or seen a
shawarma stand in your city. Shawarma which originated from Levantine in the Middle East is a
meat preparation, where lamb, turkey, chicken, beef, buffalo meat, veal or mixed meats are places
on a spit which is commonly a vertical spit in a restaurant. It is often grilled for a whole day.

Shawarma is eating as a fast food that is made up into a sandwich wrap with bread or pita
alongside vegetable. Vegetable such as cucumber, onion, tomato, lettuce, eggplant, cabbage,
pickles, or rhubarb et al are include in the preparation of shawarma.

The Shawarma stands and Restaurant industry has managed to excel during the past five
years right through the recovery. Keeping consumers’ appetites satisfied, shawarma stands have
created new menu options that capitalize on the trend of increasing awareness of the health risks
associated with a high-fat diet.

The industry has also thrived by developing products at price points attractive enough to
weather the slow recovery, resulting in strong revenue growth. As a result of this, these trends are
expected to continue and contribute to revenue growth going forward.

The shawarma stands line of business has minimal barriers to entry, with low start – up
capital and no specific licensing requirements. Most of the shawarma stands operate as non –
employers and the capital costs of establishing retail outlets are not substantial relative to many
other retail industries, such as department stores.

IV. The Project Area

A. Geographic and Topography Profile

Biñan is located 35 kilometers (22 mi) south of Manila. It is bounded on the north by San
Pedro, on the west by General Mariano Alvarez, Carmona, and Silang, on the south by Santa Rosa,
while on the east lies the Laguna de Bay, the largest lake in the country.

The city covers a total land area of 43.50 km2 (16.80 sq mi) that represents 2.5 percent of
the entire Laguna province. In 2008, Biñan had a total population of 269,608. It is the fourth most
populated in the province (9.8% of the provincial population), next only to Calamba City (12.66%),
San Pedro City (11.42%), and Santa Rosa City (9.92%).

Biñan is generally plain with 85.33 percent of its total area having a slope of zero to 2.5
percent. This covers all the 24 barangays except for small portions of Barangay Biñan and San
Francisco having a slope ranging from 2.6 to 25 percent, meaning it is gently sloping to strongly
sloping. With more than three-fourths of its area generally level to nearly level, this makes Biñan
suitable for agricultural and urban development.

B. Socio-economic Profile

Biñan has been popularly recognized as the trading center area immediately south of Metro
Manila. The city has the largest public market in the province of Laguna, and in the CALABARZON
Region. Retailers from nearby towns often plow the city proper to purchase goods and merchandise
intended to be sold elsewhere. Biñan has also been the center of commerce in the region because of
the numerous banking institutions across the city, plus the ever-growing number of commercial
establishments and emerging shopping centers.
 A common sight is the preparations and setting up of the wholesalers and the arrival of
jeepneys and trucks carrying various items such as fruits, vegetables, dry goods, dairy products,
meat, fish, etc. The market activity would be 24 hours with peak reaching the early hours (3:00–7:00
am) as Filipinos are known to work in the early hours of the day trying to prevent exposure to the
beating sun.

V. Market Aspect

A. Estimate of the market size for the product/service

A.) GEOGRAPHIC

BRGY. IN BIÑAN, LAGUNA

Zapote Biñan (Poblacion)
2% 3% Bungahan
3% Santo Tomas (Calabuso)
Timbao Tubigan 2%
2% 7%
B.) D
Santo Domingo Canlalay E
5% 8%
M
Casile O
Soro-soro 3% G
8%
De La Paz R
5% A
San Vicente P
5% Ganado
San Francisco (Halang) 2% H
13% I
San Jose C
2%
San Antonio
5% C.) P
Santo Niño S
3% Langkiwa Y
Poblacion 2%
5% C
Loma
Platero Mamplasan Malaban 2% H
3% Malamig
2% 2% 5% O
G
R
APHIC
 SOCIAL CLASS
2%

29%
29% Lower Class
Working Class
Middle Class
Upper Class

40%

D.) BEHAVIORAL

PURCHASE OCCASION
10%

25%

Breakfast
Lunch
25% Meryenda
Dinner

40%
 B. Competitor analysis

We know that if a proper SWOT analysis is conducted for our business, we will be able to
position our business to maximize our strength, leverage on the opportunities that will be available
to us, mitigate our risks and be welled equipped to confront our threats.

Strength: The strength of our business is its location and the various types of payments. We also
have extensive connections in various places. And, Exceptional customer service and focus.

Weaknesses: A major weakness that may count against us is the fact that we are a new shawarma
grill house business, and we don’t have the financial capacity to compete with other shawarma
business like Turks, Shawarma shack, etc.

Opportunities: The fact that we are going to be operating our shawarma grill house in one of the
busiest streets in Southwood’s Biñan, provides us with unlimited opportunities to sell our shawarma.

Threats: Just like any other business, one of the major threats that we are likely going to face is
economic downturn. It is a fact that economic downturn affects purchasing / spending power.
Another threat that may likely confront us is the existing shawarma stands, sandwich shop, pizza
shop or fast-food restaurant in same location where ours is located.

C. Target Market

When it comes to fast food such as shawarma and even sandwich and pizzas etc.
There is indeed a large market for them. As a matter of fact, shawarma grill house is always
improving to ensure that they continue to expand their target market.

In view of that, we have positioned our shawarma grill house to service the
residence of Southwood’s City Biñan Laguna. We have conducted our market research and
we have ideas of what our target market will be expecting from us.

We are in business to prepare the shawarma grill house to the following groups of people.
 Residence of San Agustin Village at Biñan Laguna approximately 10-45 years old.
 Professional workers at Southwood’s mall at Biñan Laguna approximately 18-35
years old.

D. Product or Service Strategy

Another renowned Middle Eastern Street meal that has gained worldwide
recognition is shawarma. Shawarma, often spelled shawarma, or shawarma and meaning
 "turning" in Arabic, first appeared in the 18th or 19th centuries. In the late 1980s, this meal
became extremely popular in the Philippines.

Shawarma Grill House offers mouthwatering 100 percent tender and juicy minced
beef, pork, or chicken wrapped in our delicious homemade pita bread at very affordable
price. The meat is slowly cooked on both sides, like a vertical rotisserie. The meat is shaved
off and utilized for the bread when the top layer is cooked, and the cooking proceeds. After
that, As the meat is slowly cooked for hours and drizzled in its own juices and fat, it develops
a flavor and texture that is incomparable. We manually slice it into very thin slices of
chicken, beef, or mixed meats, which are then arranged in our homemade cone-shaped pita
bread. Then we garnished with a large amount of our freshly harvested diced tomatoes,
cucumbers, and onions. We drizzle it our secret sauce over the meat as it was served hot.
The secret to improving the flavor of our shawarma is our sauce.

If you're seeking to reduce your carb intake, consider our chicken shawarma. It's
high in vitamins A and C, as well as protein. Calcium, magnesium, iron, and sodium are all
included in chicken shawarma. In addition, the meat satisfies your need to eat something
good without causing you to gain weight. It's high in vitamins A and C, as well as protein. In
a shawarma, the grilled meat is accompanied by a variety of crisp veggies and fat-free
condiments. We provide a low-cost, hot, tasty, and healthful meal-in-one to the diner.

VI. Production/ Technical Aspect

These are the store equipment’s and machineries

Shawarma Grill - preferably with a vertical rotating skewer.

Electric griddle

Electric fryer

Press - for sealing off the end of some types of shawarma

Freezer - for frozen meat

Scales - for weighing miscellaneous produce

Plastic containers

Chopping boards (for vegetables and salad)

Cheese grater

Set of vegetable knives

Set of meat knives

Set of meat pickers

Meat scraper tool

Cleaning products: cloths, brushes, and chemicals

Health compliance items: sanitizer/alcohol

Fire safety products: a fire extinguisher

Water pump

Ventilation and cooling fan

Operating Scenarios

Ingredients and Procedures of Shawarma

* 12 pieces pita bread or tortillas

* Beef tapa

* 4 pcs tomatoes sliced thinly

* 1 small cucumber sliced thinly

* 1 small bunch lettuce sliced into strips

* 1 small white onion sliced thinly

* 3/4 cup grated cheese, or 12 pcs sliced cheese

* Garlic mayo sauce

* Cooking oil for frying the beef tapa

Beef tapa ingredients:

* 1/2 kilo sirloin beef sliced thin

* 1 Tbsp. soy sauce

* 1 Tbsp. oyster sauce

* 1 Tbsp. liquid seasoning

* 3 pcs calamansi extract the juice

* 1/4 cup mayonnaise (or 80ml mayonnaise)

* 1 tsp. sugar

* 6 cloves garlic minced

* 1/2 tsp black pepper ground

To make the beef tapa, combine all the tapa ingredients in a bowl and marinate overnight or 2 days
in a refrigerator for best result. Fry the tapa until cooked and browned.

To make the garlic sauce, just combine all the ingredients in a bowl, mix until smooth and set aside.

To assemble the shawarma: Heat the pita bread in an empty hot skillet until both sides are light
golden brown. Set aside.

Lay the first pita bread in a plate and put 1 1/2 tablespoon of beef tapa, 1 tablespoon cucumber, 1
tablespoon tomatoes, 1 tablespoon onions, 1 tablespoon lettuce, 1 tablespoon grated cheese or
sliced cheese and 1 to 2 tablespoon garlic mayo sauce on the center.

Wrap the filling with the pita bread like a log or a burrito. Do the same on the rest of the pita bread.
Add hot sauce if desired.

Operating Hours

The store serves as the plant of the business. All the equipment’s used in everyday
production can be found there. The business will open 10:00 am and closes at 10:00 pm every day.
The staff must be in the workplace at 9:00 am for food preparation. The working schedule of the
service crews consist of a Morning shift and a Night shift. The total operating in a week hours 84
hours.