Chapter 1

ALDERSGATE COLLEGE
School of Business and Accountancy

Solano, Nueva Vizcaya
CHAPTER 1
INTRODUCTION
BRIEF HISTORY OF THE PROJECT
Filipinos all over the country probably loves to eat and drink. In each place,
people created different types of cuisines which varies from their own taste and culture. Food
and drinks don’t just fill your stomach it also induces an identity of the place it came from. Just
like grilled meat, a food that is famous all over the country. Mainly because of its delicious taste
and affordable price but also it is a good choice of food either it is for an event or just a simple
dinner with your family. Through creativity for new flavors, grilled meat can be made into a lot
of new styles. Grilled meat is a perfect combination of ice-cold beverages available to choose
from the menu that more people will patronize and love.
Rapsa Inihaw Republic is a restaurant design to satisfy our cravings for meat, especially
for grilled products. Rapsa Inihaw main point of cooking is using pan grills without direct
exposure to the flame. Rapsa Inihaw is a fast-casual restaurant which provides the ease and
convenience of fast food, but more inviting sit-down atmosphere. It offers high quality of food
which is made fresh unlike from the fast food where the foods are often pre-assembled. Its
interior is designed with low lightning and furnished with wooden seats that adds a more
comfortable and at-home ambiance for the customers.

ALDERSGATE COLLEGE
STATEMENT OF THE PROBLEM
For any business existing in the market and leader in the particular segment it is easy to
enter into the product segment provided. Rapsa Inihaw Republic believes in innovation and
excitement. This business wants to spread the healthy food trip habit amongst everyone. To do
this, from time to time we will bring out special menu for everyone for just a minute of time.
Rapsa Inihaw needs to collect the personal data of the customer to take the free sample.
The main idea to collect personal data is to take the feedback regarding the products. The main
reason to launch Inihaw is to modify the grilling taste to make it more convenient to the
customers to have barbecue products anytime.
The partners are aware of the booming industry on the food business and also the demand
of people looking for a unique and different kind of food and beverages. Therefore, they came up
with an idea of offering new flavor of barbecue products that everyone would love. With that,
Rapsa Inihaw Republic will offer grilled product and beverages that would suffice the needs and
wants of the customers appetite not only with taste but with how each meat and drinks would
savor in bite and gulp.

ALDERSGATE COLLEGE
OBJECTIVES
 To be a go-to restaurant in terms of grilled meat products
 To constantly provide the best service to every customer.
 To provide all the resources, employees need to remain as productive as possible.
 To create more innovative products that will appeal and attract more customers.
 To be known nationwide and be a top choice food industry.
SIGNIFICANCE OF THE STUDY
The purpose of this feasibility study is to be able to determine the possibility of building a
restaurant to the Municipality of Solano. Being able to deliver great customer service and
calculate the financial expenses is the goal of this study.
This section will provide a description on the various significances of the study given.
To the Customers – the researchers believed that the customers will benefit because the
study was made for them and the researcher had priced the product at reasonable price. They will
benefit by buying the product and see that it less hassle for a long time.
To the Researchers – in doing the study, the researchers have acquired new skills and
knowledge that they can use in their profession. this paper enlightens their thinking with regards
to the reality of life especially as we walk towards the path of the business world.
ALDERSGATE COLLEGE
SCOPE AND LIMITATIONS
This study entitled Rapsa Inihaw Republic will cover how feasible to establish a
restaurant in Solano, Nueva Vizcaya despite of having a lot of fast food chain and restaurants
around the said location. The aspects looked into were the qualifications of the researchers, their
methods and strategies, facilities forms, problems and proposed solutions to problems.
Doing this kind of study is limited only to a research covering the effectiveness in putting
up a and restaurant marketing strategies applied to their establishment and how the strategies
work with their compete on the industry.
METHODOLOGY
The methodology entails examination of the site’s market potential followed by research
on the real estate consumer market and on competitive real estate products. Research findings are
analyzed with respect to property location, potential competition, and preliminary development
plans to define marketing feasibility in terms of potential market share, marketing constraints and
opportunities and projected absorption rate and pricing ranges. These feasibility components
provide the basis for definitive recommendations on development potential, development
strategy and a cost-effective marketing and sales strategy.

ALDERSGATE COLLEGE
Sources of Data
The data is collected through conducting a survey to determine the sustainability of this
property for profitable development, and to define optimal products and amenities in accordance
with projected market demand, and to project sales absorption and annual revenues.
Research Instruments
Research Method
We used Questionnaire because it is the easiest instrument to use in gathering data and
the information is through conducting surveys that was only administered once.
Questions included in the Survey Questionnaire:
1. Do you eat or buy grilled meat?
2. Do you drink or buy beverages?
3. When was the last time you eat or buy grilled meat?
4. When was the last time you drink beverages?
5. How often do you buy grilled meat?
6. How often do you buy drinks instead of water?
7. What factors do you consider most in eating or buying grilled meat?
8. What kind of meat do you prefer?
9. What barbecue flavor do you prefer?
10. What kind of drinks do you usually prefer?

ALDERSGATE COLLEGE
11. How much would you spent for a grilled meat?
12. How much would you spent for drinks in a restaurant?
13. Who are your companions in eating or drinking in a restaurant?
14. Do you agree to have Rapsa Inihaw Republic in your area?
Sampling Techniques
A survey was conducted using questionnaires prepared by the proponents to
determine the demand of the product in the selected market and location. The total
population of 7, 964 Barangay Roxas and 6, 220 for Barangay Quirino was first determined
by getting the actual population and then solving the projected population in 2021. In
addition, the proponents used Slovin’s Formula to determine the total number of
respondents needed for the research. There were 389 totals of respondents of which are
selected using random sampling method.
n= ____N_______
1 + Ne2
Where N= total population; e= margin of error (5%); n= number of respondents
n= ____14184_______
1 + (14,184) (.05)2
n= ____14184_______
36. 46
n= 389
Survey Result
ALDERSGATE COLLEGE
 Demographic Profile
Demography is the study of the changing characteristics of the respondents. Here, the researchers
determined the demographic profile of the respondents by their gender, age and occupational
status.
Table 1: Occupation of Respondents
OCCUPATION FREQUENCY PERCENTAGE
WORKERS 73 19%
BUSINESSMAN 27 7%
PROFESSIONALS 69 16%
STUDENTS 158 7%
OTHERS 62 40%
TOTAL 389 100%
Table 1 shows the people who participated in the survey conducted. The result shows that
majority of 389 participants were students and 62 others who did not include their occupation.
Figure 1: Distribution According to Occupation

ALDERSGATE COLLEGE
Occupation
Workers Businessman Professionals Students Others
16% 19%
7%
18%
41%
Table 2: Age of Respondents
AGE FREQUENCY PERCENTAGE
15-20 128 33%
21-29 146 37%
30-39 63 16%
40 above 42 11%
Others 10 3%
TOTAL 389 100%
Figure 2: Distribution According to Age

ALDERSGATE COLLEGE
Age
15-20 21-29 30-39 40 Above Others

3%
11%
33%
16%
38%
Table 2 shows the frequency distribution according to the age of the participants. Their ages
ranges from 15 years old to 40 above and there are 10 people who didn’t disclose their ages.
37.53% of the 389 participants’ ages ranged from 21-29 years old.
Table 3. Frequency Distribution According to Gender
GENDER FREQUENCY PERCENTAGE
MALE 157 40%

FEMALE 232 60%
TOTAL 389 100%
Table 3 shows frequency distribution according to the gender of the participants. The tallied 40%
participants were male and 60% were female.
Figure 3: Distribution According to Gender
ALDERSGATE COLLEGE
Gender
Male Female
40%
60%
Table 4: According to Eating or Buying Grilled Meat
FREQUENCY PERCENTAGE
Yes 349 90%

No 43 9%
Maybe 6 1%
TOTAL 389 100%
Table 4 shows the frequency distribution according to whether people eat or buy grilled or not.
91% eats grilled products and 9% prefers other foods.
Figure 4: Distribution According to Buying Grilled Meat

ALDERSGATE COLLEGE
Buying Grilled Meat
Yes No Maybe
2%
9%
90%
Table 5: According to Drinking or Buying Beverages
Yes 292 75%

No 94 24%
Others 3 1%
TOTAL 389 100%
Table 5 shows the frequency distribution according to whether people drink or buy milk tea is %
and % prefers other beverages.
ALDERSGATE COLLEGE
Figure 5: Distribution According to Drinking Beverages
Drinking Beverages
Yes No Maybe
1%
24%
75%
Table 6: According to Last Time of Eating Grilled Meat
Yesterday 120 31%

Last Week 190 49%
Last Month 75 19%
Others 4 1%
TOTAL 389 100%
Table 6 shows the frequency distribution shows that % bought grilled products yesterday, and %
bought last week and % for those who bought last month.
ALDERSGATE COLLEGE
Figure 6: Distribution According to Time of Eating Grilled Meat
Time of Eating Grilled Meat
Yesterday Last Week Last Month Others

1%
19%
31%
49%
Table 7: According to Last Time of Drinking Beverages
Daily 160 41%

Twice a Week 171 44%
Monthly 54 14%
Others 4 1%
TOTAL 100 100%
Table 7 shows the frequency distribution shows that % bought yesterday, and % bought last
week and % for those who bought last month.
ALDERSGATE COLLEGE
Figure 7: Distribution According to Time of Drinking Beverages
Time of Drinking Beverages

Yesterday Last Week Last Month Others
1%
14%
41%
44%
Table 8. Frequency Distribution According to Time of Eating Grilled Meat
Daily 44 11%
Once a Week 95 25%
Twice a Week 125 32%
Monthly 89 23%
Others 36 9%
TOTAL 389 100%
Table 8 shows the frequency distribution of % was once be bought in a day, % twice.
ALDERSGATE COLLEGE
Figure 8: Distribution According to Time of Eating Grilled Meat in a Day
Time of Eating Grilled Meat

Daily Once a Week Twice a Week Others
Others Daily
9% 11%
Monthly
23%
Once a Week
24%
Twice a Week
32%
Table 9. Frequency Distribution According to Time of Drinking Beverages in a Day
Daily 261 67%

Twice a week 84 22%
Monthly 44 11%
TOTAL 100 100%
Table 9 shows the frequency distribution of % was once be bought in a day, % twice.
ALDERSGATE COLLEGE
Figure 9: Distribution According to Time of Drinking Beverage in a Day
Time of Drinking Beverages in a Day

Daily Twice a Week Monthly
Monthly
11%
Twice a Week
22%
Daily
67%
Table 10: Frequency Distribution According to Factors to Consider in Buying
Grilled Meat
Taste 120 31%
Service 60 15%
Ambiance 40 10%
Promotion 25 7%
Cleanliness 80 21%
Sauce 13 3%
Price 51 13%
TOTAL 100 100%
ALDERSGATE COLLEGE
Table 10 shows that the factors which customers consider the most was the price, the cleanliness,
and the taste.
Figure 10: Distribution According to Factors to Consider
Factors to Consider in choosing a Restaurant

Taste Service Ambiance Promotion Cleanliness Sauce Price
13%
3% 31%
21%
15%
6%
10%
Table 11. Frequency Distribution According to Preferences of Meat
Chicken 130 33%

Pork 139 36%
Beef 80 21%
Fish 40 10%
TOTAL 389 100%
Table 11 shows the frequency distribution according to preferred kind of meat of the
participants. The tally shows varied results, but the most preferred meat is Pork and Chicken.
ALDERSGATE COLLEGE
Figure 11: Distribution According to Preferred Kind of Meat
Preferred Kind of Meat

Pork Chicken Fish Beef
21%
36%
10%
33%
Table 12. Frequency Distribution According to Grilled Meat Flavor
Originally Classic 90 23%

Kimchi 65 17%
Buttered 34 9%
Teriyaki 200 51%
TOTAL 389 100%
Table 12 shows the frequency distribution according to the preferred barbecue flavor of the
participants. % of the participants preferred teriyaki and the least flavor chosen was Kimchi.
ALDERSGATE COLLEGE
Figure 12: Distribution According to Preferred Flavor
Preferred Flavor of Meat

Originally Classic Kimchi Buttered Teriyaki
23%
51%
17%
9%
Table 13. Frequency Distribution According to Preferred Beverages
Juice 140 36%

Soft Drinks 180 46%
Others 69 18%
TOTAL 389 100%
Table 13 shows the frequency distribution according to the preferred drinks of the customer is %
for Juice, % for milk tea and % for and the rest is undecided.
ALDERSGATE COLLEGE
Figure 13: Distribution According to Preferred Beverages
Preferred Beverages
Juice Soft Drinks Others
18%
36%
46%
Table 14.
Frequency Distribution According to Money Spent for a Grilled Meat
50-70 137 35%

75-100 194 50%
110-120 48 12%
OTHERS 10 3%
TOTAL 389 100%
Table 14 shows the frequency distribution according to the participants’ willingness to spend
money for grilled meat 44 people answered 50-70, 32 people answered 75-100, 15 people
answered 110-120, and 13 people remained undecided.
ALDERSGATE COLLEGE
Figure 14: Distribution According to Money Spent for Grilled Meat
Money Spent for Grilled Meat

50-70 75-110 110-120 Others
3%
12%
35%
50%
Table 15. Frequency Distribution According to Money Spent for Drinks
30- 35 80 21%
50-65 130 33%
90-100 75 19%
110-120 104 27%
TOTAL 389 100%
Table 15 shows the frequency distribution according to the participants’ willingness to spend
money for beverages 15 people answered 30-35, 65 people answered 50-65, 5 people answered
90-100, and 5 people choose 110-120.
ALDERSGATE COLLEGE
Figure 15: Distribution According to Money Spent for Drinks
Money Spent for Drinks

30-35 50-65 90-100 110-120
21%
27%
19% 33%
Table 16. Frequency Distribution According to Invitees
FRIENDS 179 46%

FAMILY 130 33%
ALONE 80 21%
TOTAL 389 100%
Table 16 shows the frequency distribution according to invitees. 57% answered that they would
recommend our products to friends, 30% answered that they would recommend it to family, 12
said they prefer drinking alone, and 1 did not specify.
Figure 16: Distribution According to Invitees
ALDERSGATE COLLEGE
Invitees
Friends Family Alone
21%
46%
33%
Table 17. Frequency Distribution of Respondents According to Their Approval of
Having a Restaurant in the Municipality
Yes 381 98%

No 5 1%
Maybe 3 1%
TOTAL 100 100%
Table 11 shows the frequency distribution of the respondents according to their thoughts on
whether they want a new restaurant in the municipality or not. % of the respondents answered
yes, % said no and % maybe.
Figure 17: Distribution According to Approval of Having New Restaurant in Solano
ALDERSGATE COLLEGE
Approval of Having New Restaurant in Solano
Yes No Maybe
1%
98%
Treatment of Data
The result of the survey conducted served as the basis in determining the demand for the
business enterprise. It can be gleaned that most of the respondents are students which is 40%. It
can also be deduced that most of the respondents are aged 21-25 years old and majority were
females.

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ALDERSGATE COLLEGE

School of Business and Accountancy

BRIEF HISTORY OF THE PROJECT

comfortable and at-home ambiance for the customers.

STATEMENT OF THE PROBLEM

customers to have barbecue products anytime.

savor in bite and gulp.

 To be a go-to restaurant in terms of grilled meat products

 To constantly provide the best service to every customer.

 To provide all the resources, employees need to remain as productive as possible.

 To be known nationwide and be a top choice food industry.

SIGNIFICANCE OF THE STUDY

SCOPE AND LIMITATIONS

work with their compete on the industry.

provide the basis for definitive recommendations on development potential, development

strategy and a cost-effective marketing and sales strategy.

Questions included in the Survey Questionnaire:

1. Do you eat or buy grilled meat?

2. Do you drink or buy beverages?

4. When was the last time you drink beverages?

5. How often do you buy grilled meat?

6. How often do you buy drinks instead of water?

7. What factors do you consider most in eating or buying grilled meat?

8. What kind of meat do you prefer?

9. What barbecue flavor do you prefer?

10. What kind of drinks do you usually prefer?

11. How much would you spent for a grilled meat?

12. How much would you spent for drinks in a restaurant?

13. Who are your companions in eating or drinking in a restaurant?

14. Do you agree to have Rapsa Inihaw Republic in your area?

A survey was conducted using questionnaires prepared by the proponents to

selected using random sampling method.

Where N= total population; e= margin of error (5%); n= number of respondents

Table 1: Occupation of Respondents

OCCUPATION FREQUENCY PERCENTAGE

Figure 1: Distribution According to Occupation

Table 2: Age of Respondents

AGE FREQUENCY PERCENTAGE

15-20 128 33%

21-29 146 37%

Figure 2: Distribution According to Age

15-20 21-29 30-39 40 Above Others

Table 3. Frequency Distribution According to Gender

GENDER FREQUENCY PERCENTAGE

MALE 157 40%

Table 4: According to Eating or Buying Grilled Meat

Yes 349 90%

Figure 4: Distribution According to Buying Grilled Meat

Buying Grilled Meat

Table 5: According to Drinking or Buying Beverages

Yes 292 75%

Figure 5: Distribution According to Drinking Beverages

Table 6: According to Last Time of Eating Grilled Meat

Yesterday 120 31%

Figure 6: Distribution According to Time of Eating Grilled Meat

Time of Eating Grilled Meat

Yesterday Last Week Last Month Others

Table 7: According to Last Time of Drinking Beverages

Daily 160 41%

Figure 7: Distribution According to Time of Drinking Beverages

Time of Drinking Beverages

Table 8. Frequency Distribution According to Time of Eating Grilled Meat

Figure 8: Distribution According to Time of Eating Grilled Meat in a Day

Time of Eating Grilled Meat