(TITLE)

(LOGO OF THE COMPANY)

A BUSINESS PLAN

Presented to

the Faculty of the Senior High School Department –

Accountancy, Business and Management

SANTA RITA COLLEGE OF PAMPANGA

In Partial Fulfillment

of the Requirements for the subject

ENTREPRENEURSHIP

Submitted by:

Members Name

Submitted to:

Mr. Niño S. Ronquillo, MBA

Instructor

April 2021
 APPROVAL SHEET

This project paper titled _________ prepared and submitted by __________ in

partial fulfillment of the requirements for the subject of Entrepreneuship is
hereby recommended for Oral Examination.

NIÑO S. RONQUILLO, MBA

Adviser

PANEL OF EXAMINERS

Examined and approved by the Panel of Examiners in an Oral Examination

with a Grade of ____ on April ____, 2021.

IRENE S. TALA, LPT, MBA, MAEd

Chairperson

REIDISH RAZON
Member

Member
 CERTIFICATE OF ORIGINALITY

I hereby certify that this project paper is my own work and that, to

the best of my knowledge and belief, it contains no material previously

written or published by another person or organization nor any material

which has been accepted for award of any other degree or diploma from a

university or institution of higher learning, except where due

acknowledgment is made thereof.

Furthermore, I declare that the intellectual content of this project

paper is the product of my work although I have received assistance from

others on the manner of organization, presentation, language and style.

MEMBERS:

Date: _______________

Attested by:

NIÑO S, RONQUILLO, MBA

Adviser

Date: _____________________
ACKNOWLEDGEMENT

TABLE OF CONTENTS

EXECUTIVE SUMMARY
 Chapter I

PROJECT BACKGROUND

DESCRIPTION OF THE PROPOSED PROJECT

The concept of the restaurant is not as the usual restaurant. The

proponents are offering food that is famous and specialties of the

places found in North Luzon. Biyaheng Norte will provide a journey to

places in North Luzon through our foods.

To describe the ambiance of the restaurant, is made up of beige

colored bricks chairs, tables, flooring and other facilities color consists

of dark brown and black. Our main focus is to give customers a

relaxing ambience through this great blend of colors. Every table has a

sign of places found in North.

Service is like in a usual restaurant where customers are the

ones to choose their foods. It is a casual fine dining restaurant.

The restaurant facilities are the following:

 WIFI free

 Storage
  Kitchen

 Office

 Locker

 Dining Area

 Counter

 Comfort room for male and female

Company Objectives

Biyaheng Norte is a place where people come to relax, to

experience a journey to place in North Luzon with the fastest service in

an affordable and reasonable price. From the moment our customers

walk inside the door, they are greeted by a warm atmosphere and

friendly and courteous staff.

They will leave satisfied with the desire to come back and

experience a trip to Norte in just a minute.

COMPANY NAME AND LOGO

The proponents decided the Biyaheng Norte Restaurant to be

the name of the establishment.The propose name of the company is

Biyaheng Norte means you can enjoy the specialties of different

regions in North Luzon wherein you can experience the taste of the

journey of their masterpiece without traveling anymore.The proponents

came up with a logo that exuded professionalism and quality product.

Explanation of logo, its color and features

Biyaheng Norte’s color is green because our restaurant

provides comfort and relaxiation to our customer.The leaves and the

stem represents the provinces of North Luzon which we cater. Black is

for the elegance of our interior and justify modern Filipino.

CORPORATE MISSION AND VISION STATEMENT

Mission Statement

 To provide an exceptional dining experience that satisfies our

guests.

 To promote tourism in the Philippines.

 To create a profitable restaurant with an exciting atmosphere,

great food and service.

 To make the customers feel that they are travelling to Northern

Luzon by providing them well-known foods in Northern Luzon.

 To stay ahead of the competition by innovating new products

and services based in customer’s needs.

  To exceed customer expectations focused on Product, Place,

Price, People and Service excellence through an empowered

organization.

Vision Statement

 To be a well known Filipino restaurant in Luzon

 Establish and increase tourism in the Philippines especially in

Northern Luzon

 Biyaheng Norte wants to provide excellent service to exceed

customer expectation
 Being to provide a satisfying customer experience that includes

enjoyable food and a relaxing atmosphere with unparalleled

hospitality and also to gain profit.

 To be the preferred Filipino restaurant in the global market

providing the best casual dining experience.

Chapter II
 Organization and Management System

Introduction

The main goal of the business is to provide extraordinary

experience to the customer to explore places in Northern Luzon

through our foods. Biyaheng Norte will make the customer realize that

they can actually travel without spending a lot of money because in just

one serve, they can go places.

Form of Business Organization

The incorporators decided to form a corporation to finance and

facilitate the business. The incorporators considered the advantages

and disadvantages forming a corporation.

Advantages

 The stockholders have limited liability for the debts of the

business.

 As a legal entity, it can act as a single distinct unit under its own

name.

 The stockholders can transfer their shares without the consent

of the other stockholder.

  It has continuity of existence (power of succession) which

provides for greater stability

 It has a greater source of capital on account of it being able to

gather funds from many investors.

 It has centralized management in a Board of Directors allows it

to operate with maximum efficiency.

Disadvantages

 The credit available is limited on account of the limited liability of

the stockholders.

 The transferability of shares allows person and entities of

incompatible interests to be in one organization because of the

absence of personal element in their relationship.

 A corporation is subject to greater governmental control and

supervision.

 A corporation cannot engage in a business other than for the

purpose or purposes for which it was formed.

Capitalization
 The incorporators have an investment of ₱ 20,000,000.00 to

finance the business.

Incorporators Amount Contributed

Jerome Santos ₱ 4,000,000.00

Alex Bandulin ₱ 4,000,000.00

Angelo Fajardo ₱ 4,000,000.00

Angelae De Guzman ₱ 4,000,000.00

Lars Soriano ₱ 4,000,000.00

ARTICLES OF INCORPORATION

OF

BIYAHENG NORTE CORP.

KNOW ALL MEN BY THESE PRESENTS:

The undersigned incorporators, all of legal age and a majority of

whom are residents of the Philippines, have this day voluntarily agreed

to form a stock corporation under the laws of the Republic of the

Philippines;

AND WE HEREBY CERTIFY:

FIRST: That the name of said corporation shall be “BIYAHENG

NORTE CORP."

SECOND: That the purpose or purposes for which such corporation is

incorporated:

 The main goal of the business is to provide extraordinary

experience to the customer to explore places in Northern Luzon

through our foods.

THIRD: That the principal office of the corporation is located in the

City/Municipality of Quezon City, Philippines.

FOURTH: That the term for which they said corporation is to exist is 50

years from and after the date of issuance of the certificate of

incorporation;
FIFTH: That the names, nationalities and residences of the

incorporators of the corporation are as follows:

NAME NATIONALITY RESIDENCE

Jerome Santos Filipino Pampanga

Alex Bandulin Filipino Pangasinan

Angelo Fajardo Filipino Ilocos Norte

Angelae De Filipino Baguio

Guzman

Lars Soriano Filipino Nueva Vizcaya

SIXTH: That the number of directors or trustees of the corporation shall

be Five (5); and the names, nationalities and residences of the first

directors of the corporation are as follows:

NAME NATIONALITY RESIDENCE

Jerome Santos Filipino Pampanga

Alex Bandulin Filipino Pangasinan

Angelo Fajardo Filipino Ilocos Norte

Angelae De Filipino Baguio

Guzman

Lars Soriano Filipino Nueva Vizcaya

 SEVENTH: That the authorized capital stock of the corporation is

Twenty Million Pesos (₱ 20,000,000.00) in lawful money of the

Philippines, with the par value of One Hundred Pesos (₱ 100) per

share.

EIGHTH: That at least twenty five (25%) percent of the authorized

capital stock above stated has been subscribed as follows:

Name of Subscriber Nationality No of Shares Amount

Subscribed Subscribed

Jerome Santos Filipino 10,000.00 1,000,000.00

Alex Bandulin Filipino 10,000.00 1,000,000.00

Angelo Fajardo Filipino 10,000.00 1,000,000.00

Angelae De Filipino 10,000.00 1,000,000.00

Guzman

Lars Soriano Filipino 10,000.00 1,000,000.00

TOTAL 50,000.00 5,000,000.00

NINTH: That the above-named subscribers have paid at least twenty-

five (25%) percent of the total subscription as follows:

Name of Subscriber Amount Subscribed Amount Paid

Jerome Santos 1,000,000.00 250,000.00

Alex Bandulin 1,000,000.00 250,000.00

Angelo Fajardo 1,000,000.00 250,000.00

Angelae De Guzman 1,000,000.00 250,000.00

Lars Soriano 1,000,000.00 250,000.00

5,000,000.00 1,250,000.00

TENTH: That Luis R. Sampang has been elected by the subscribers as

Treasurer of the Corporation to act as such until his successor is duly

elected and qualified in accordance with the by-laws, and that as such

Treasurer, he has been authorized to receive for and in the name and

for the benefit of the corporation, all subscription (or fees) or

contributions or donations paid or given by the subscribers or

members.

ELEVENTH: “No transfer of stock or interest which will reduce the

ownership of Filipino citizens to less than the required percentage of

the capital stock as provided by existing laws shall be allowed or

permitted to be recorded in the proper books of the corporation and

this restriction shall be indicated in all the stock certificates issued by

the corporation.”
IN WITNESS WHEREOF, we have hereunto signed these Articles of

Incorporation, this 20th day of March, 2015 in the City/Municipality of

Quezon City and Republic of the Philippines.

SIGNED IN THE PRESENCE OF:

Jerome Santos Alex Bandulin

Lars Soriano Angelo Fajardo

Angelae De Guzman

SIGNED IN THE PRESENCE OF:

___________________________ _______________________

(Notarial Acknowledgment)

TREASURER’S AFFIDAVIT

REPUBLIC OF THE PHILIPPINES

 MUNICIPALITY OF QUEZON CITY

I, Lars Soriano, being duly sworn, depose and say:

That I have been elected by the subscribers of the corporation as

Treasurer thereof, to act as such until my successor has been duly

elected and qualified in accordance with the by-laws of the corporation,

and that as such Treasurer, I hereby certify under oath that at least

25% of the authorized capital stock of the corporation has been

subscribed and at least 25% of the total subscription has been paid,

and received by me, in cash or property, in the amount of not less than

P50,000.00, in accordance with the Corporation Code.

Lars Soriano

Treasurer

SUBSCRIBED AND SWORN to before me, a Notary Public, for and in

the Municipality of Quezon City this 20th day of March, 2015;

by_____________ with Res. Cert. No. __________issued at ______

on _____, 19_____

Doc. No. _____;

Page No. _____;

Book No. _____;

Series of 19____ (7a)

Pre-Employment Requirements

Applicants are required to submit the following documents before they

could be hired.
For General Manager, HR Supervisor, Dining Supervisor, Accountant,

Purchaser, Head Cook, Assistant Cook, Waiter/Waitresses, Kitchen

Helper and Cashier

 Resume

 Birth Certificate (Photocopy)

 4 pcs. 2x2 colored picture

 Transcript of Records

 SSS Form E-1

 Community Tax Certificate

 Drug Test Report

 Medical Certificate

 Dental Certificate

 Mayor’s Certificate

 NBI Clearance

 Barangay Clearance

 Police Clearance

 BIR Form No. 1902 (Tin)

 Certificate of Employment, if employed before

Manpower Requirement

The researchers aim to bring satisfaction to the customers. The

best way to achieve the goal is through the proper selection of

employees. The proponents will hire by having set qualification for the

said employees.
 Table 1: Number of Employees and Position

Position Number of Employees

General Manager 1

HR Supervisor 1

Purchaser 1

Accountant 1

Dining Supervisor 2

Head Cook 2

Assistant Cook 2

Cashier 2

Waiters 10

Kitchen Helper 5

Security Guard 2

Total 29 employees

Organizational Chart
* Security Guard (2) will be outsourced

Job Analysis
Job Title: General Manager

Job Description

 Over-all in-charge of the business operations

 To monitor and oversee the entire internal and external

operations of the business

 Analyzing and planning restaurant sales levels and

profitability

 Sets goals, establishes and implements policies

 Chief decision maker of the business

 Develops and maintains advertising plan

Job Specifications

 Male or Female, 30 to 45 years old

 A degree holder in Business Management or Hotel

Restaurant or any related business course

 Must be master’s degree holder

 At least 3 years experience in restaurant management

 With good moral character and good communication skills

 Possesses strong persona, integrity, honesty and utmost

sense of responsibility

 Service Oriented
  Self motivated and energetic

 Ability to work under pressure

 Strong organizational and leadership skills

 Physically and mentally fit

Job Title: HR Supervisor

Job Description

 Responsible for hiring, training and payroll of employees

 Helps the employees feel comfortable and show active

participation in training programs.

 Excellent communication skills and leadership qualities.

 Ability to think out of the box.

 Very good initiation and negotiation skills.

 Responsible for making employees’ schedule except for the

General Manager

Job Specifications

 Degree holder in Bachelors of Science in Psychology or any

related course

 Must be master’s degree holder

  Male or female, 30 to 50 years of age

 At least 2 years of managerial experience

 Demonstrates a high degree of confidentiality and unusual

common sense.

 Highly developed, demonstrated teamwork skills.

 Must be an expert in employment law and employee

relations and communication.

 With good moral character

Job Title: Dining Supervisor

Job Description

 Responsible for the flow of the operation

 Supervises the employees’ performance

 Assists in production and service

 Responsible in issuing requested items

Job Specifications

 Degree Holder in Hotel and Restaurant Management

 Male or female, at least 23 years old

 Must be able to handle personnel

  Has the ability to deal with different types of customers

 With pleasing personality

Job Title: Accountant

Job Description

 Responsible for all financial transactions, preparing and

interpreting financial statements and provides management

with timely reports of operating results

 Financial records for money and inventory suppliers received

and issued by the company

 Provides supervision with historical information, accurate

fiscal projections and reports as requested

 Reconciles bank statement

Job Specifications

 Must be Certified Public Accountant board passer

 Degree holder of Bachelor of Science in Accountancy

 Male or female, at least 25 to 45 years of age

Job Title: Purchaser

Job Description

 Prepares requisition slips

 Checks daily inventories

 In-charge of purchasing and receiving of goods

 Ensures that all perishable and non-perishable items are in their

proper storage area

Job Specifications

 Male or female, at least 23 to 40 years old

 Must possess bargaining skills and good in public relations

 Graduate of any business-related course

 Have a license to drive

Job Title: Head Cook

Job Description

 Monitors the work of the assistant cook and the kitchen helper

 Responsible for the workflow of the kitchen

 Responsible for planning the menu

 Responsible in major food preparation and proper food storage

Job Specifications

 Male or female, at least 25 to 50 years old

 With good experience in food preparation

 Must be an expert in culinary arts

Job Title: Cashier

Job Description

 Secures all sales transactions and prepares daily sales report

 Report for the petty cash

 Accepts payment from customers and is responsible in depositing

cash

Job Specifications

 College graduate of any related course

 Male or female, at least 20 to 35 years old

 With pleasing personality

 With good moral character

 Good interpersonal skills

 Good in verbal and written communication skills

Job Title: Assistant Cook

Job Description

 Responsible for the pre-preparation of some food items

 Assists in preparing and cooking of food

 Assists in food preparation

 In-charge of the cleanliness of the kitchen

 In-charge of cleaning the kitchen equipment and utensils

Job Specifications

 Knowledgeable in cooking

 With at least 1 year experience

 Male or female, 20 to 45 years old

Job Title: Kitchen Helper

Job Description

 Assists in food preparation

 In-charge of the cleanliness of the kitchen

 In-charge of cleaning kitchen equipment and utensils

Job Specifications

 At least high school graduate

 Male or female, 18 to 40 years old

 Hard working and physically fit

Job Title: Waiters

Job Description

 Responsible in presenting the menu and taking customers’ orders

 Assists the customers with their needs including serving of foods

 In-charge of collecting the payment form the guests

 Responsible for receiving guests, dining set up and bussing out

Job Specifications

 At least a graduate of Hotel and Restaurant Services

 Male or female, 18 to 25 years old, at least 5’2 in height

 With pleasing personality

Chapter III

MARKETING STUDY
Target Market

A target market is a specifically categorized group of consumers

that a business targets when developing products or services and

marketing strategies for its company. The purpose of a target market is

to build the success of a company while making products and services

available to a vast and open market is fine, a business must target

specific consumers in order to make it known.

On a certain food service establishment, customers play a big

role in the success of the business, the target market of the Biyaheng

Norte which located at SM North Edsa, Quezon City are mainly the

residents of Quezon City. The place has been selected to capture the

market potential.

In fact, the location is closed to some business area. Employees

and businessmen are the target market of the restaurant and other

customers who would look for and try food with the right price for the

quality and delicious food.

The product of the establishment is basically food and beverage

it is because of the fact that the food and beverage is part of the basic

needs of people. It gives satisfaction of their daily needs. The

restaurant aims to serve every individual who seeks good food and
good services. The place will be a great attraction for its target

customers, because of its relaxing ambiance and well – ventilated

area.

Target Market Description

The restaurant will focus on attracting a wide and diverse

clientele of ages 25-60 years old with an average income. Focal point

are the business man, happy couples, high-end singles, families, group

of peers, tourists, native image seekers and compulsive spenders.

Focus on these specific groups because they are the types of people

who frequent such restaurants in the area. They are the ones who are

willing to spend their money on good dining and service at a value

price.

The geographic include people from the Quezon area,

restaurant patrons from neighboring cities and tourist from other cities

and towns. Characteristics of the clientele will be people who are

delighted in native and popular cuisines of Northern Luzon.

Marketing Strategy
 The strategy is simple, by intending to succeed through giving

people a combination of satisfaction and interesting food in an

environment that appeals to a wide and varied group of successful

people. Focus on maintaining quality and establishing a good identity

in the community. The main core in marketing is to direct all of the

tactics and programs toward the goal of explaining who and what the

restaurant was. To make standards high and execute the concept so

the word of mouth will be the main marketing force. Flyers will be given

and tarpaulin will be posted around the vicinity. Create an appealing

and entertaining environment friendly restaurant. All menu items are

moderately be the lowest priced restaurant, it aims to be the quality

leader.

Competition Analysis

There are some restaurants that are situated in the area. These are:
Direct Competitors:

 Cabalen

 Vikings

 Gerry’s Grill

 Buffalo’s Wings N’ Things

 KKK Food Revolution

 Kangaroo Jack

 Racks

 Lugang

 Sumo Sam

Indirect Competitors

 Pho Hoa

 Tim Ho Wan

 Yakimix

 Taisho Ramen and Teppanyaki House

 Mang Inasal

 KFC

 Jollibee

 Mcdonalds

 Chowking
  Tokyo Tokyo

Competitive Edge

The competitive is the menu, the chefs, the environment, the

management, the service and our friendly place. The food will be made

with freshest ingredients. The chef has an excellent taste what casual

dining is and requires. The environment will be for comfortable and

treat you to experience a taste of a journey in Northern Luzon. The

décor is warm and relaxing. Great service is very important. The

management and servers will handle every detail to make customer’s

special time they even more special. All of this and the great

atmosphere will make customers want to come back again and again.

Survey Analysis

1. People’s dining schedule to a restaurant

 As figure 1 show below, seventy five percent (75%) of the

respondents go to restaurants weekly while twenty one percent (21%)

of the respondents go to restaurants twice a month and the remaining

four percent (4%) of the respondents go to restaurants once a month.

Figure 1: Frequency in eating in a restaurant

2. Food preference
 As figure 2 show below, eighty seven percent (87%) of the

respondents enjoy eating native foods while thirteen percent (13%) of

the respondents don’t enjoy eating native foods.

Figure 2: Food Preference

3. Time dining in a restaurant

 As figure 3 show below, fifty one percent (51%) of the

respondents prefer to dine in during dinner while thirty nine percent

(39%) dine in during lunch and the remaining ten percent (10%) dine in

during breakfast.

Figure 3: Time dining in a restaurant

4. Prices willing to spend when dining in a restaurant

 As figure 4 show below, forty two percent (42%) of the

respondents are willing to spend ₱ 80.00 to ₱ 150.00 per head while

thirty eight percent (38%) are willing to spend ₱ 150.00 to ₱ 350.00 per

head and sixteen percent (16%) are willing to spend ₱ 350.00 to ₱

500.00 per head and the remaining four percent (4%) are willing to

spend ₱ 500.00 to ₱ 750.00 per head.

Figure 4: Prices willing to spend when dining in a restaurant

5. Willing to try on the restaurant

 As figure 5 show below, seventy six percent (76%) of the

respondents are willing to try on the restaurant while twenty four

percent (24%) of the respondents are don’t want to try on the

restaurant.

Figure 5: Willing to try on the restaurant

4P’s of Marketing (Service)

Product – the food the proposed project will serve an exceptional food

and can sell its food to many customers and will strive to have and

maintain quality, plus providing new and seasonal variants.

Place – the restaurant. Propose project is the establishment where the

food can be sourced, served and eaten. It will contain enough seating

during busy periods and will be where the distributors will deliver the

raw ingredients and other commodities that go towards what the

restaurant provides.

Price – how much it cost. Prices of the product is calculated to be

correct value for the product or service that is served and satisfies the

kind of clientele that is willing to buy.

Promotion – is the incentives that market the restaurant and its food.

The proposed project may be full at the weekends, but special mid-

week or early bird offers will provide more covers to make the business

viable. The restaurant’s reputation will also ensure word-of-mouth

referral and other awareness methods.

These 4 P’s are known as the physical elements of the marketing mix,

because they are tangible and can be touched; even promotion is

 apparent through coupons advertising their special offers and price is

the monetary value that is exchanged.

SWOT Analysis

SWOT Analysis is the most renowned tool for audit and analysis

of the overall strategic position of the business and its environment. Its

key purpose is to identify the strategies that will create a firm specific

business model that will best align an organizational resources and

capabilities to the requirements of the environment in which the firm

operates. It is the foundation for evaluating the internal potential and

limitations and probable opportunities and threats from the external

environment. A consistent study of the environment in which the firm

operates helps in including them in the decision-making process of the

organization.

Strengths

 Serving affordable and delicious foods

 The business interior and exterior is clean and tidy

 Competitive process according to the level of service and

food
  Well-trained staff

 Accessible and convenient location

 Excellent facilities

Weaknesses

 Offering a food which is already available on the market

 There are many restaurant options in the area

Opportunities

 The location of the restaurant is on the leading mall in the

country

 Potential to expand and franchise, thus will provide

additional income for the restaurant

Threats

 Competitors had established their name in the industry

 Other restaurants that offered low prices

Marketing Plans and Programs

Grand Opening – June 08, 2015

 Our customers may experience food with a discount of 25%

Valentine’s Day

Couples will be given chance up to 3 shots in our photo booth.

Birthdays

The birthday celebrant will present any valid evidence that it is

truly his birthday and will be discounted by 10% in return ordered.

Halloween

To experience 30% discount costumers should wear their

Halloween costumes.

Christmas Day

Every P 2000.00 worth of order of the customer will be given a

free menu item according to his choice.

Action Plan

The corporation will take the following actions to achieve the

vision and attain success as well as firm stability.
YEAR ACTION RESPONSIBLE TIME RESOURCES
FRAME
2015 Invest on advertising General January Profit
and other promotional Manager 2016
strategies.
2015 Make Facebook General 2015 up None
Page/Twitter Manager to
Account/Youtube present
Post frequently,
people/pictures/promo
tion
2017 Hire competent Human One Profit
employees that will Resource year
help the company Manager
achieve its goals.
2018 Increase market Board of One Profit
coverage. Directors, year
Department
Heads,
Employees.

Chapter IV

TECHNICAL AND FINANCIAL STUDY

 In this chapter the proponents will describe the product quality,

sources availability, accessibility and optimal use of resources needed

to produce the highest quality of products the reasonable possible

cost.

Also this chapter discusses the financial aspects of the study, in

order for a business plan to understand it needs money to start. To

determine whether the future industry will remain profitable through the

existence of competitors and unfavorable economic condition.

The aim of this study is to support the cost of the proposed

restaurant to undertake a technical study into;

 The development of new products, innovation and process of

the services offered

 The improvement, development and presentation of existing

products, services and processes

 The financial aspects.

General Concepts
 Biyaheng Norte Restaurant is a casual dining restaurant which

offers different food specialties of North Luzon, lunch, snacks and

dinners with reasonable food prices. This chapter shows the menu

items are and how the menu lists being processed. It also contain s

how the product is being prepared to develop eminent menu list to be

competitive in the food establishment industry.

The proponents in this chapter take the layout of the

establishment by consideration to provide good ambiance,

commodious and safe furniture and equipment arrangement.

The location of the establishment was strategically planned to

have a good potential market share. The establishment is on the mall

that is open from 10am to 10pm. The location of the business is very

accessible to everyone. It is located at Fourth Floor, The Block, SM

City North EDSA, Quezon City.

Properties of the Product

 Biyaheng Norte Restaurant is a one storey elevated building

which has a simple and elegant ambiance. Where the customers could

encounter and enjoy a new atmosphere in the place. They will

experience a journey in North Luzon area. They would also love to

come back frequently because the ambiance is so refreshing and

relaxing.

Uses of the Product

The product will provide pleasure to the customers in terms of a

quality service including delectable foods.

Users of the Product

Biyaheng Norte Restaurant will cater to all individuals who love

to eat exotic, native and province foods, nature lover and seek for

refreshing restaurant to unwind and relax. The establishment will also

provide different kinds of foods and drinks plus a quality service.

Menu to be served

Menu Item Cost Per Serving Selling Price Per

 Serving

Cabalen

Special Pork Sisig ₱ 112.14 ₱ 235.50

Pork Humba ₱ 86.24 ₱ 181.00

Pritong Tugak ₱ 44.23 ₱ 93.00

Ningnang Bangus ₱ 85.09 ₱ 179.00

Kare-Kare ₱ 125.77 ₱ 264.00

Ningnang Tilapia ₱ 37.29 ₱ 78.00

Atchara ₱ 41.93 ₱ 88.00

Pangalatok

Kilawing Talaba ₱ 57.44 ₱ 121.00

Kinilaw Na Bangus ₱ 61.69 ₱ 130.00

Tupig ₱ 30.15 ₱ 63.00

Sinigang Na Hipon ₱ 133.99 ₱ 281.00

Ilocano

Bagnet ₱ 87.63 ₱ 184.00

Igado ₱ 77.19 ₱ 162.00

Nueva Viscaya

Tortang Dulong ₱ 21.74 ₱ 46.00

Dinakdakan ₱ 59.24 ₱ 124.00

Baguio

Pinikpikan ₱ 90.42 ₱ 190.00

 Pinuneg ₱ 60.26 ₱ 126.50

Batanes

Crabs In Coconut Milk ₱ 186.35 ₱ 391.00

Crispy Crablets ₱ 49.32 ₱ 104.00

Squid Calamares ₱ 86.28 ₱ 181.00

Rice

Plain Rice ₱ 7.57 ₱ 16.00

Java Rice ₱ 14.24 ₱ 30.00

Beef Fried Rice ₱ 26.96 ₱ 57.00

Juice

Lemon Ginger Zinger ₱ 48.00 ₱ 101.00

Lemon Mint Iced Tea ₱ 29.63 ₱ 62.00

Strawberry Juice ₱ 21.83 ₱ 46.00

Watermelon Juice ₱ 31.42 ₱ 66.00

Dessert

Leche Flan ₱ 51.03 ₱ 107.00

Halo-Halo ₱ 54.63 ₱ 115.00

Food Costing

Recipe Name: Atchara

Yield: 10 Servings

Food cost: 50%

 Buffer margin: 5%

QUANTITY UOM INGREDIENTS COST/UOM AMOUNT

20 Cups Green Papaya 5.91 118.2

8 Pieces Bell Pepper 13.00 104.00

5 Pieces Carrot 8.00 40.00

5 Pieces Onion 5.00 25.00

4 Pieces Ginger 10.00 40.00

5 Cups Vinegar 8.27 41.35

5 Cups Sugar 9.93 49.65

5 tablespoons Salt 0.22 1.10

Description:

Atchara is a traditional Filipino cuisine is a mouth watery that can enhance

your taste buds

Total recipe cost: 419.3

Cost Per Serving: 41.93

Buffer Margin Cost: 2.10

Total Cost Per Serving: 44.03

Selling Price: ₱ 88.00

Note: All product/services must present.

 DINING EQUIPMENT

Description Unit Quantity Unit Cost Total Cost

Cash Register Pieces 2 24, 500.00 49, 000.00

Audio Piece 1 10, 000.00 10, 000.00

Component

Air Conditioner Pieces 3 28, 990.00 86, 970.00

Generator Piece 1 20, 500.00 20,

 500.00

TOTAL 166, 470.00

OFFICE EQUIPMENT

Description Unit Quantity Unit Cost Total Cost

Computer set Sets 2 25,000.00 50,000.00

with Printer

Fire Pieces 2 2,599.00 5,198.00

Extinguisher

Air Conditioner Piece 1 28,990.00 28,990.00

Emergency Pieces 2 1,480.00 2,960.00

light

TOTAL 87,148.00

KITCHEN EQUIPMENT

Description Unit Quantity Unit Cost Total Cost

Freezer Piece 1 10,800.00 10,800.00

Exhaust Fan Piece 1 85,500.00 85,500.00

Water Pieces 2 7,595.00 15,190.00

Dispenser

Rice Cooker Pieces 3 2,650.00 7,950.00

Blender Pieces 2 1,500.00 3,000.00

Built in Heavy Piece 1 70,000.00 70,000.00

Duty Range

TOTAL 192,440

Cook Wear

Description Unit Quantity Unit Cost Total Cost

Casserole Sets 3 495.00 1,485.00

Pressure Pieces 2 985.00 1970.00

Cooker

Frying Pan Pieces 5 450.00 2,250.00

TOTAL 5,705.00

FURNITURE AND FIXTURES

Description Unit Quantity Unit Cost Total Cost

Dining table Sets 30 3,500.00 105,000.00

and chairs(4

seaters)

Office Table Pieces 2 2,500.00 5,000.00

Office Chair Pieces 6 2,000.00 12,000.00

Filling Cabinet Piece 1 5,000.00 5,000.00

Light Fixtures Pieces 2 1,500.00 3,000.00

Locker Pieces 2 10,000.00 20,000.00

TOTAL 150,000.00

CLEANING MATERIALS

Description Unit Quantity Unit Cost Total Cost

Dust Pan pieces 3 50.00 150.00

Kitchen Towel pieces 30 10.00 300.00

Mop pieces 2 500.00 1,000.00

Pail pieces 2 50.00 100.00

Mop Squeezer pieces 2 2,300.00 4,600.00

Dish Washing

Liquid pieces 10 47.00 470.00

Sponge pieces 6 20.00 120.00

Steel Wool pieces 6 12.00 72.00

Broom pieces 3 70.00 210.00

Toilet Brush pieces 2 45.00 90.00

Garbage Can pieces 4 1,299.00 5,196.00

Garbage

Plastic pieces 4 50.00 200.00

TOTAL 12,508.00
 DINNER WARE

Description Unit Quantity Unit Cost Total Cost

Dinner Plate pieces 200 49.75 9,950.00

Dessert Plate pieces 200 35.00 7,000.00

Soup Bowl pieces 200 45.50 9,100.00

Platters pieces 100 60.00 6,000.00

TOTAL 32,050.00

GLASS WARE

Description Unit Quantity Unit Cost Total Cost

Highball Glass pieces 200 36.00 7,200.00

Pilsner Glass pieces 100 50.00 5,000.00

TOTAL 12,200.00

FLAT WARE

Description Unit Quantity Unit Cost Total Cost

Dinner Spoon pieces 200 16.00 3,200.00

Dinner Fork pieces 200 16.00 3,200.00

Dinner Knife pieces 200 19.00 3,800.00

Dessert Fork pieces 200 13.00 2,600.00

Dessert Spoon pieces 200 13.00 2,600.00

Serving Spoon pieces 100 25.50 2,550.00

Serving Fork pieces 100 25.50 2,550.00

Soup Spoon pieces 200 18.50 3,700.00

TOTAL 24,200.00

KITCHEN SUPPLIES

Description Unit Quantity Unit Cost Total Cost

Can Opener pieces 2 90.00 180.00

Colander pieces 3 100.00 300.00

Tong pieces 3 80.00 240.00

Kitchen

Scissors pieces 3 90.00 270.00

Peeler pieces 4 80.00 320.00

Mixing Bowl pieces 5 61.00 305.00

Measuring

Cup sets 2 79.50 159.00

Measuring

Spoon sets 2 79.50 159.00

Weighing

Scale piece 1 225.00 225.00

Spatula pieces 2 45.00 90.00

Grater pieces 2 99.00 198.00

Ice Cream pieces 2 130.00 260.00

Chef Knife pieces 5 150.00 750.00

Pitcher pieces 30 200.00 6,000.00

Chopping

Board pieces 5 149.00 745.00

Wooden

Spoon pieces 2 110.00 220.00

Tray pieces 5 750.00 3,750.00

Round Pan pieces 5 250.00 1,250.00

TOTAL 15,421.00

OFFICE SUPPLIES

Description Unit Quantity Unit Cost Total Cost

Bond Paper

(Legal Size) ream 1 210.00 210.00

Bond Paper

(Letter Size) ream 1 180.00 180.00

Bundy Clock piece 1 2,895.00 2,895.00

Pencil pieces 10 6.00 60.00

Ballpen pieces 10 8.00 80.00

Scissors pieces 2 50.00 100.00

Fastener pack 2 20.00 40.00

Wall Clock pieces 2 290.00 580.00

Stapler pieces 2 80.00 160.00

Staple Wire boxes 5 25.00 125.00

USB 2G piece 1 400.00 400.00

Calculator pieces 2 150.00 300.00

Ink Cartridge pieces 2 1,000.00 2,000.00

Puncher pieces 2 55.00 110.00

Pentel Pen pieces 2 20.00 40.00

Sharpener pieces 2 15.00 30.00

Scotch Tape pieces 2 25.00 50.00

Correctional

Fluid pieces 2 26.00 52.00

Folder (Legal

Size) pieces 15 4.50 67.50

Folder (Letter

Size) pieces 15 4.00 60.00

Paper Clip boxes 2 11.50 23.00

Record Book pads 3 20.00 60.00

Ledger Book pads 3 30.00 90.00

Ruler pieces 2 15.00 30.00

Columnar

Book pads 3 30.00 90.00

TOTAL 7,832.50
 UTILITIES EXPENSE

Description Monthly Cost Annual Cost

PLDT My DSL Plan 999 Plus Wifi 2,500.00 30,000.00

Water 63,000.00 756,000.00

Electricity 121,500.00 1,458,000.00

Gas 82,000.00 984,000.00

TOTAL 3,228,000.00

RENT EXPENSE

Description Monthly Cost Annual Cost

Rent 63,000.00 756,000.00

TOTAL RENT EXPENSE 756,000.00

Compensation

Job Title Unit Monthly Total Salary Annual Salary

Salary

General Manager 1 ₱ 30, 000. 00 ₱ 30, 000.00 ₱ 360, 000.00

HR Supervisor 1 ₱ 25, 000.00 ₱ 25, 000.00 ₱ 300, 000.00

Purchaser 1 ₱25, 000.00 ₱ 25, 000. 00 ₱ 300, 000.00

Accountant 1 ₱ 25, 000.00 ₱ 25, 000.00 ₱ 300, 000. 00

Dining Supervisor 2 ₱ 25, 000.00 ₱ 50, 000.00 ₱ 600, 000.00

Head Cook 2 ₱ 25, 000.00 ₱ 50, 000.00 ₱ 600, 000.00

Assistant Cook 2 ₱ 16, 000.00 ₱ 32, 000.00 ₱ 384, 000.00

Cashier 2 ₱ 13, 980.00 ₱ 27,960.00 ₱ 335 520.00

Waiter / Waitress 10 ₱ 13, 980.00 ₱ 139, 800.00 ₱

1,677,600.00

Kitchen Helper 5 ₱ 13, 980.00 ₱ 42, 500.00 ₱ 510, 000.00

Security Guard 2 ₱ 13, 500.00 ₱ 27, 000.00 ₱ 324, 000.00

Total 29 ₱

5,691,120.00

MARKETING EXPENSE

Description Total Cost

Poster

(Tarpaulin) 20,000.00

Flyer

(Brochure) 6,000.00

Social Media

Postings 50,000.00

TOTAL MARKETING EXPENSE 76,000.00

Sales Forecast
Year 1 Year 2 Year 3 Year 4
Company 960,000.00 1,075,200.00 1,268,736.00
Sales 1,522,483.20
12% 18% 20%

Explanation/Interpretation:

These are the projection for the next four years of Biyaheng Norte with the
marketing efforts to be implemented and other factors:
 The sales will increase by 12% in year 2 = 1,075,200.00

 The sales will increase by 18% in year 3 = 1,268,736.00

 The sales will increase by 20% in year 4 = 1,522,483.20

Vicinity Map
 Plant Lay – out

Facility Design

Note: Maximum Capacity, Total Number of Chairs and tables etc.

Plant
Front Elevation and Cross Section
 Operational Procedure

The restaurant will operate everyday, 12 hours a day. The

restaurant will open at 10:00 am up to 10:00 pm. All opening

employees will go to work 1 hour before the opening of the restaurant

and all closing employees will leave 1 hour after the closing.

Manpower Schedule

Employee Mon. Tues. Wed. Thurs. Fri. Sat. Sun.

General 10am- 10am- 10am- DAY 10am 10am- 10am-

Manager 7pm 7pm 7pm OFF -7pm 7pm 7pm

HR 1pm- DAY 1pm- 1pm- 1pm- 1pm- 1pm-

Supervisor 9pm OFF 9pm 9pm 9pm 9pm 9pm

Purchaser 9am- 9am- DAY 9am- 9am- 9am- 9am-

6pm 6pm OFF 6pm 6pm 6pm 6pm

Accountant 3pm- 3pm- 3pm- 3pm- DAY 3pm- 3pm-

11pm 11pm 11pm 11pm OFF 11pm 11pm

Dining 9pm- DAY 10am- 9pm- 9pm- 9pm- 9pm-

Supervisor 6pm OFF 10pm 6pm 6pm 6pm 6pm

Dining 3pm- 10am- DAY 3pm- 3pm- 3pm- 3pm-

Supervisor
2 11pm 10pm OFF 11pm 11pm 11pm 11pm

Head Cook 9am- 9am- 9am- DAY 9am- 9am- 9am-

1 10pm 4pm 4pm OFF 4pm 4pm 4pm

Head Cook DAY 4pm- 4pm- 9am- 4pm- 4pm- 4pm-

2 OFF 10pm 10pm 10pm 10pm 10pm 10pm

Assistant 9am- DAY 9am- 9am- 9am- 9am- 9am-

Cook 1 4pm OFF 10pm 4pm 4pm 4pm 4pm

Assistant 4pm- 9am- DAY 4pm- 4pm- 4pm- 4pm-

Cook 2 10pm 10pm OFF 10pm 10pm 10pm 10pm

Cashier 1 10am- 10am- 10am- 10am- 10am DAY 10am-

8pm 8pm 8pm 8pm - OFF 10pm

8pm

Cashier 2 1pm- 1pm- 1pm- 1pm- 1pm- 10am- DAY

10pm 10pm 10pm 10pm 10pm 10pm OFF

Kitchen 9am- DAY 9am- 9am- 9am- 9am- 9am-

Helper 1 4pm OFF 4pm 4pm 4pm 4pm 4pm

Kitchen 4pm- 4pm- DAY 4pm- 4pm- 4pm- 4pm-

Helper 2 11pm 11pm OFF 11pm 11pm 11pm 11pm

Kitchen 9am- 9am- 9am- DAY 9am- 9am- 9am-

Helper 3 4pm 4pm 4pm OFF 4pm 4pm 4pm

Kitchen 4pm- 4pm- 4pm- 4pm- DAY 4pm- 4pm-

Helper 4 11pm 11pm 11pm 11pm OFF 11pm 11pm

Kitchen DAY 9am- 9am- 9am- 9am- 9am-

Helper 5 4pm 9am-

OFF 4pm 4pm 4pm 4pm 4pm

Security 1 10am- 10am- 10am- DAY 10am 10am- 10am-

4pm 4pm 4pm OFF - 4pm 4pm

10pm

Security 2 4pm- 4pm- 4pm- 10am- DAY 4pm- 4pm-

10pm 10pm 10pm 10pm OFF 10pm 10pm

Waitress 1 9am- 9am- 9am- 9am- DAY 9am- 9am-

4pm 4pm 4pm 4pm OFF 4pm 4pm

Waitress 2 4pm- 4pm- 4pm- DAY 4pm- 4pm- 4pm-

11pm 11pm 11pm OFF 11pm 11pm 11pm

Waitress 3 9am- 9am- DAY 4pm- 9am- 9am- 9am-

4pm 4pm OFF 11pm 4pm 4pm 4pm

Waitress 4 4pm- DAY 9am- 9am- 9am- 4pm- 4pm-

11pm OFF 4pm 4pm 4pm 11pm 11pm

Waitress 5 DAY 4pm- 4pm- 4pm- 4pm- 9am- 9am-

OFF 11pm 11pm 11pm 11pm 4pm 4pm

Waiter 1 4pm- 4pm- 4pm- 4pm- DAY 4pm- 4pm-

11pm 11pm 11pm 11pm OFF 11pm 11pm

Waiter 2 9am- 9am- 9am- DAY 9am- 9am- 9am-

4pm 4pm 4pm OFF 4pm 4pm 4pm

Waiter 3 4pm- 4pm- DAY 9am- 4pm- 4pm- 4pm-

 11pm 11pm OFF 4pm 11pm 11pm 11pm

Waiter 4 9am- DAY 4pm- 9am- 9am- 9am- 9am-

4pm OFF 11pm 4pm 4pm 4pm 4pm

Waiter 5 DAY 9am- 9am- 4pm- 4pm- 4pm- 4pm-

OFF 4pm 4pm 11pm 11pm 11pm 11pm

Chapter VI

SOCIO-ECONOMIC STUDY

INTRODUCTION
 Every business has its own vision and mission in achieving their

goals to earn profits, expanding and establishing a name in the market.

Biyaheng Norte Restaurant, have that goal as well too. The main

purpose of the business/firm is to help the community and to introduce

unusual products that we’ve seen in our backyard. Likewise the firm

wants to give opportunity to a chosen community to operate their firm

and give source of living and uplift their lives. It is also concern with

different environmental problems that the society is facing now.

BENEFITS TO COMMUNITY

The firm deals with social enterprise in which concerned with

the well being of the community work is operated the firm also intends

to provide the source of living and uplift the lives of chosen community.

CONTRIBUTION TO EMPLOYMENT
 The increase of unemployment rate here in the Philippines is

one of the reasons of poverty, uneducated person, crime, early

marriage and etc. By establishing this business, the firm will provide

jobs to the people. In this matter, the firm helps the government to

lessen the unemployment rate in our society.

CONTRIBUTION TO THE GOVERNMENT

Through the tax payment of the firm, the government will

generate additional funds to sustain their public services such as

medical assistance, education program and other services, and other

government projects such as infrastructures like road, buildings,

schools, bridges and etc. to be more productive in this country.

CONTRIBUTION TO LOCAL SUPPLIERS

To produce the output of the product, materials and supplies are

needed. In this way, the firm will help the local suppliers by purchasing

the raw materials from them. Instead of importing materials, the

corporation will acquire suppliers here.

IMPACT TO THE ENVIRONMENT

Global warming is one of the biggest problems facing of many

firms. The climate change which cause harmful effects on our daily

lifestyle. The incorporators decide to have these objectives concerning

 our environment, such as waste reduction, not using chemicals in their

product and other environmental objectives to pursue.

BENEFITS TO CUSTOMERS

As spread conscious people, we wanted to eat a very natural

and healthy food. The proposed product will give benefits to the health

conscious

BENEFITS TO THE ECONOMY

The proposed business will also benefit the economy by

providing employment not just in the chosen community but nationwide

too.

Appendices

 Sample Survey Questionnaires

 Sample Uniforms

 Business Permits

 References

 Updated Resume