COLLEGE OF HOSPITALITY MANAGEMENT

San Vicente West, Urdaneta City, Pangasinan

(+6375)568761 urdanetacityuniversity@yahoo.com

The Wings Stop Business Plan

‘YUMMY, CRUNCHY GOODNESS’

June 2022

Submitted by:

Juan, Henschel John A.

BSHM -3 BLOCK 5

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 CHAPTER I

EXECUTIVE SUMMARY

The Philippines is a relatively small country yet it is known to have many shopping malls

and most major mall chains are located around the country like SM Supermalls, and as the

country tends to become hot and humid especially during the summer months and a lot Filipinos

flock to shopping malls to cool themselves down. A lot of people meet up to do some business

and networking or spend their hours chatting to kill their time, it is the reason why we choose

SM mall as our location for our unlimited chicken wings business. After all of the mall activities

what does Filipino wanted to do? Of course! We wanted to eat, we all know that Filipino people

really love to eat, we believe that foods can bind us together even we are away from home, and

when it comes to surefire lunches, family treats, friends gathering, or office blowouts, it’s easy to

argue that the chicken wing is the king. Filling, packed with flavor, and just the right amount of

messy, eating a dozen (or two) of your favorite order of chicken wings is downright fun and

satisfying. And whether you like it spicy, sweet, or whatever flavor you’re into, we’re sure

there’s a wing for you in The Wings Stop.

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 CHAPTER II

INTRODUCTORY PAGE

A. Name of Business

The name of the business is ‘The Wings Stop’

B. Nature of the Business

The Wings Stop is a product type business that will compete for better food quality and service. We will

serve good quality and amount of foods based on the customer’s preference. We will open our store at the

upper ground floor main building of SM Urdaneta Central. The company will also compete with

restaurant that has almost the same products and services.

C. Size of the Business

 The dining room will be comprised of 14 tables with a seating capacity of 32 seats and a lot of available

parking spaces because it is located at mall

 The restaurant will employ 8 employees

 ₱860,000 -1,200,000 revenue target

D. Legal Status and Ownership

Partnership

Our business chose partnership. A partnership has the ability to pool resources to raise capital.

You can use this strategy for securing credit, or to double up on your seed money. Skills that

complement one another, being able to rely on each other’s strengths, resources, and expertise

can be a very useful part of a good partnership (Troy, 2022)

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 CHAPTER III

MARKET ANALYSIS

A. Target Market

Our target markets are those people who love to eat chicken and those who wants to try to eat

more than just a plain fried wings or fried chicken. We will serve international or local

customers. Everyone is welcome in our establishment. We know that there are a lot of food

businesses that has the same product with us, but we will make sure that we will only serve

quality products but with affordable price and will make sure that you’ll enjoy your stay with us.

Our target is to give satisfaction to our customers by giving only the best products and services

and ensuring their safety inside our establishment.

B. Location of the Business

The location of The Wings Stop will be at 3 rd Floor, SM Urdaneta Central, the size of it will be

about 150 square meters (Estimation). The layout of The Wings Stop will be designed for

flexibility and efficiency, the layout takes into account peak customer demand and traffic, when

guests arrive, they will be greeted inside the front door by a server, they will immediately be

asked for seating preference. Guests will be immediately offered a complimentary roll and asked

for their drink and food preferences.

C. Competitors

The company also compete with restaurant that has almost the same products and services,

G&G Fried Chicken, everything but cheese, MR.KIMBOB, CHAPOS, Oishi Oishi. All of them

have great service and we see them grow day by day.

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D. Advertising

To market our new business, we will be using flyers and posters. We will be also using the

power of social media through posting on Facebook and Instagram. To also promote our foods

we will be inviting some of our local social media influencers and video bloggers from Urdaneta

City.

E. Pricing

 Kids (6-12 years old) unlimited chicken wings average price: ₱ 250

 Adults- unlimited chicken wings average price: ₱350

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 CHAPTER IV

PRODUCTION PLAN

A. Physical Plant

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B. Machineries and Equipment

Artwork ₱ 10,000
Reach in Refrigerator ₱ 52,674
Commercial Dishwasher with Sink in Table ₱ 20,000
Chest type Freezer ₱ 50,000
Stainless Steel Cold Station ₱ 15,501
20 quart food processor/blender ₱ 3,000
Ice Maker with Storage Bin ₱ 25,735
Stainless Steel Hood with Exhaust ₱ 3,995
3 Door Reach In Beverage Cooler w/Glass Door ₱ 42,000
Kitchen Small wares ₱ 5,000
Six Burner Restaurant Range ₱ 14,000
Deep Fryer (4) ₱ 12,796
Chrome Shelving Systems (6) ₱ 28,836
Stainless Steel Work Tables (2) ₱ 10,398
Hutch for Stainless Steel Table ₱ 4,999
Liquid Fire Protection System ₱ 150,000
Stainless Steel 3 bowl sink ₱ 9,228
2 wood square tables ₱ 5,662
12 wood rectangle tables ₱ 25,500
32 wood Chairs ₱ 30,000
Dinning Utensils ₱ 15,500
Toilet Bowl ₱ 1,622
Washroom Sink ₱ 1,779
Bidet spray ₱ 1,000
Mirror ₱ 950
Tissue Holder ₱ 450
Trash bin ₱ 250
Bag holder ₱ 450
Liquid soap Dispenser ₱ 1, 550
Hand Dryer ₱ 2,000
20 track lighting ₱ 5,960
Art, Décor ₱ 5,000
Fireproof Safe ₱ 25,000
Cash register + POS System ₱ 150,00
Total ₱730,835

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C. Manufacturing Process

1. Production

The Wings Stop will be open 7 days a week for lunch and dinner requiring multiple

shifts. The manager will write the schedules. The schedules will be written in a manner that

enable to increase or decrease the hourly labor needed according to sales volume for optimal

labor cost control. Proper rotation and labeling techniques, plus a "right sized" storage will

ensure that high quality prepared products will be available to support peak demand and business

hours. During off-peak hours activities geared toward replenishment and ongoing preparation

will take place.

The kitchen is organized to be operated by a maximum of 3 cooks. At each shift change, staff

will engage in restocking, cleanup and reparation. Each shift will settle all financial transactions

at the end of the shift. The last shift of the day will be responsible for implementing the closing

requirements outlined on the closing checklist. The restaurant will not close until it is completely

ready for the start of the next business day.

2. Inventory

Inventory The manager will do all of the receiving, inventory maintenance and ordering

and ensure there is alignment with customer demand. The schedules for ordering will be set up to

ensure maximum freshness, such as ordering several times each week. Standard supply and

grocery foodservice orders will arrive with lower frequency, according to a schedule that takes

into account storage capacity and the needs of the restaurant. We will also use pre-determined

operational checklists to ensure that the requirements for every shift align with business

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requirements. The checklist will also ensure that the operational standards of The Wings Stop are

met after work, during business hours and before each shift.

3. Suppliers

For chicken wing suppliers, The Wings Stop will choose the suppliers based on quality

and consistency of their product. The Wings Stop will also inspect the facilities or the processing

plants to ensure product health and safety is established and maintained, for the fries we will buy

it to from local suppliers but we will also insure that the quality will be the best.

a) Receiving

Recognizing that the receiving of our raw materials is an essential element in our entire

business, we intend to ensure that it is done by responsible persons who will be present

during off -loading to check the quantity and condition of the consignment. During the

actual off -loading the receiving bay personnel will mass check on at least X% of the

consignment. Non-confirming raw materials in terms of quality will only be approved

with the consent of the managing director who would have undertaken further analysis of

it.

b) Storage

It shall be the policy of The Wings Stop to ensure that all raw materials are stored

in a secure, clean and right temperature freezers. Stock takes and reconciliations shall be

undertaken on a regular basis, initially done at least once a week. The stock principle of

First In First Out (FIFO) shall be implemented. Whenever stock is taken out it shall be

recorded on a separate stock or bin card, with reconciliations of raw materials issued,

issued to production, losses, opening and closing stock taken. Should any deviations arise

these must be explained.

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c) Quality control

Chicken requires testing for salmonella, listeria, staphylococcus, streptococcus, E

coli and more importantly Listeria Monocytogenes. The meat packing company will test

the quality of our chicken; they will do the testing before the product leaves the

processing plant The Wing Stop will examine the processing plant in a timely manner to

see if the regulations are in place. This will allow our customers to have healthy and

quality tested meals.

4. Description of Products

The Wings Stop offers heavenly chicken wings with its succulent flavors.

We offer eleven flavors with one limited flavor every month for marketing and

promotional purposes. Our main dish is consisted with breaded chicken wings in set

serving sizes. It comes with fries as side dishes.

Chicken Wings

Chicken wings will be served on a basket containing 4 pieces of flavored wings

(flavor of your choice). The chicken wings may be coated by the sauce or it will be placed

on a separate container for dipping purposes. For take outs, the size of the container

depends on the amount of wings ordered. It will be placed inside a The Wings Stop

marked paper container inside a The Wings Stop marked paper bag.

Flavors

Honey

Honey Garlic

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 Honey Sriracha

Soy Garlic

Chili Garlic

Sweet Chili

Teriyaki

Cheesy Bacon

Barbecue

Spicy Barbecue

BEVERAGES

Iced Tea

Soft drinks

D. List of Suppliers

Supplier Name Telephone/ Address Product

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 PhoneNumber

Consistent Frozen Solutions
JD Foods Premium Sauces
0995 517 2380 2380 Lot 1, Block 5, San Pedro St. Frozen Meat
cor Fernando Magallens St.,
Manila Harbor Centre, Vitas,
Tondo, Manila, 1012 Metro
Manila
0915 669 7842 1005 Atlanta Bldg., 31 Annapolis Wings Sauce

St, Greenhills, San Juan City

Grand Champ Packaging 0938 646 0122 646 0122 Vista Verde Country Packaging

Corp. Homes, Cainta Rizal, 1900,

Philippines

Mk Kitchen 661 1932 No. 4 E. Rodriguez Jr. Ave., C5, Flatwares

Bagong Ilog, Pasig City, Metro
Manila, PhilippinesJuan,
Philippines
GCH International 8818 1645 8818 1645 Suite 506 One Breading
Corporate Plaza Building, 845
Mercantile, Inc. Arnaiz Avenue, Makati City 1223

Coca-Cola Beverages  (075) 517 4557 297M+XRG, Calasiao - Urdaneta Beverages

Philippines Inc.
Rd, Calasiao, 2418 Pangasinan

CHAPTER V

MANAGEMENT ASPECTS

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A. Organizational Structure

JUAN, HENSCHEL JOHN A.

Pinmaludpod Urdaneta City, Pangasinan 2428

Mobile No.: (+63)316378594
Email Add: juanhenschel17@gmail.com
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PERSONAL INFORMATION

Permanent Address : Urdaneta City, Pangasinan 2428

Birthdate : June 30, 2000
Birth Place : Urdaneta City, Pangasinan
Height : 5’6 ft.
Weight : 100 lbs.
Sex : Male
Civil Status : Single
Religion : Jehovah’s Witnesses
Nationality : Filipino

EDUCATIONAL BACKGROUND

Secondary
School: Lananpin National High School (2012-2019)
Address: Urdaneta City, Pangasinan

College
Course: Bachelor of Science in Hospitality Management (2019-2023)
School: Urdaneta City University
Address: Urdaneta City Pangasinan

TRAININGS / SEMINARS ATTENDED

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On-the-Job Training: Manong Ador’s Grill

SPECIAL SKILLS / INTERESTS

 Communication
 Ability to work under pressure
 Decision making
 Time management
 Self- motivation
 Adaptability
 Teamwork

B. Job Description

Staffing

Staffs required in The Wings Stop

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All chicken wing restaurants need staff to deal with every day operation our staff will likely

expand as we grow, but since we are just getting started a few employees will be hired.

Manager

Job Description: Managers play a key role in every restaurant. They are responsible for hiring

applicants, letting employees go, training new hires, overseeing general restaurant activities, and

working on marketing and community outreach strategies. They may also help to set menu prices

and purchase supplies.

Job Requirements:

 Excellent people skills

 Cool under pressure

 Must had a 2-4 year degree and at least 2 year experience

Line Cooks

Job Description: Although the duties differ depending upon the establishment, line cooks can be

found in most restaurants, excluding fast food. A line cook may be responsible for one or

multiple areas of the kitchen, such as the grill or fryer, depending upon the size and scale of the

restaurant.

Job Requirements:

 Works well with others

 Ability to work quickly and efficiently

 At least 3 year experience in a restaurant kitchen

Cashier

Job Description: Cashiers must accurately record a customer’s order and handle cash to process

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the transaction. Cashiers must be able to listen when customers have problems or concerns with

their orders and respond to their questions appropriately.

Job Requirements:

 Excellent people skills

 Listening skills

 Cash handling skills

Server

Job Description: A good server can make or break the customer experience. Responsible for

taking orders in a friendly manner, reporting orders to the kitchen, and calculating the bill,

servers play an essential role in any casual or fine dining restaurant.

Job Requirements:

 Excellent memory

 Excellent people skills

 Ability to work quickly and efficiently

Dishwasher

Job Description: Essential members of any restaurant staff, dishwashers are not only responsible

for making sure dishware is spotless, but they must also keep the kitchen clean and clear of

garbage and hazardous clutter.

Job Requirements:

 Works well with others

 Ability to work quickly and efficiently

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C. Management Plan

1. Policies of Unlimited Wings

- Unlimited Wings are 250 (kids) 350 (adults) / HEAD

- Add 50 for UNLI RICE & Drinks

-STRICTLY NO SHARING!!! of Wings, Rice, or Drinks.

- Sharing of WINGS, Rice or Drinks, will be charge, 250 pesos

-NO LEFT OVER, & NO TAKE OUT.

-Left Over, Will be Charge 250 pesos

-5 years old below, No Charge of UNLI WINGS

2. Rules for Employees at Restaurants

Every business needs standards and repercussions for breaking the standards. When a

business is in the food service industry, various state and federal regulations for safety are

in effect. Rules for employees at restaurants become the bedrock of its success. Here are

some rules that every restaurant employee – both the front of the house as well as the back

of the house – must adhere to.

a. Appearance and Hygiene

Hair should be relatively secured at all times. This can mean that kitchen staff should

wear hair nets or hats, and servers should have ponytails and trimmed hairstyles. No matter

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what, hair must be clean and out of the way – and away from food. Facial hair should also look

freshly groomed, not only for the sake of appearance but also for hygiene.

Every restaurant has its own requirements for uniforms, but a few standards are

consistent, no matter the employment: clothing must be free of stains, tears and holes, and

must be of an appropriate length, with nothing fitting too tight. Shoes should be color

coordinated and should have good grips on the soles. Deodorant is a must for everybody.

Perfumes and colognes should be administered with a very light hand, if at all – if the scent

overwhelms the food, then that isn’t good.

Hands must be washed often and thoroughly, with soap under warm running water, for

at least 30 seconds.

b. Manners and Communications Skills

Restaurant staff should greet restaurant patrons promptly when they enter, and should

extend the same polite promptness when patrons are seated, when they order, when they ask

for refills or dessert – and during their entire stay at the restaurant, including paying for the

check and exiting out the door. Never interrupt when someone is speaking and always look at

people directly so they will feel that their words are important. All staff members should use

this same kindly demeanor with all customers and with each other as well.

Being cordial is of utmost importance. Employees must work long, hot, tiring shifts, so

it’s important to stay on good terms. All employees should have a good working knowledge of

the menu – both the food menu and the bar menu, if applicable, in case patrons ask.

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 c. Timely Performance and Time Off

Employees at restaurants should arrive for their shifts a few minutes early so that they

have time to clock in, put on their name tags and aprons, and to hear any specials or any

information they need to know. Asking for time off should be done as far in advance as

possible, so the appropriate coverage can be assured. It’s of paramount importance that

employees do not come to work sick with a communicable illness that staff or patrons patrons

can catch. In the food service industry, this becomes a hygiene issue, so it’s important not to

come to work with anything contagious.

Every restaurant has different policies and procedures that employees need to learn. It’s

of utmost importance to know those policies and procedures well, but it's also important to

have fun. Working in a restaurant isn’t only about selling food but is an experience that will

engage customers so they'll want to come back again and again to a clean, happy, mannerly

staff, as well as to a restaurant's menu. Rules help make a restaurant a success for everyone.

3. Guidelines for Staff in the Restaurant Business

Restaurant guidelines for staff members help ensure a positive experience for dining guests.

When restaurant staff members adhere to guidelines, the restaurant remains clean, food is

prepared properly and guests receive exemplary customer service. Restaurant owners and

managers establish guidelines for staff members in an employee handbook or during new hire

orientation and training. In most cases, adherence to restaurant guidelines is a condition of a

staff member's employment.

a. Food Handling

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 One of the most important guidelines for restaurant staff is proper food handling.

Restaurant employees must store food properly to prevent cross contamination and unsafe

temperature levels of food products. For example, staff members must store potentially

dangerous foods such as meat, poultry and dairy at temperatures of 45 degrees Fahrenheit or

lower. Also, staff must ensure that fresh foods do not come in contact with the same surfaces

as uncooked foods. Employees should also store raw food products below cooked or prepared

food. Raw beef or chicken should be stored on the bottom shelf, while fresh foods such as

vegetables and beverages should be stored on the top shelves of the refrigerator.

b. Alcohol

Serving alcohol creates a significant liability for restaurants. Many restaurant owners

implement alcohol service guidelines to ensure dining patrons drink responsibly. These

guidelines also ensure staff members know how to recognize a guest who shows signs of

intoxication. Staff members should not serve alcohol to an intoxicated guest. Nor should a staff

member serve alcohol to a person below the minimum legal drinking age. Restaurant

employees should take the necessary precautions if a guest appears to be younger than the

minimum drinking age by asking for the appropriate identification. Also, no restaurant

employee who is below the legal drinking age should serve alcoholic beverages to guests.

c. Cleaning and Sanitation

Cleanliness is important in the restaurant business because of the risk of possible food-

borne illness. Restaurant cleaning guidelines ensure staff members exercise proper cleaning

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and sanitation techniques. An important sanitation guideline is hand washing. Staff members

should wash their hands after using the restroom, taking a break, sneezing or coming in contact

with raw food products. Employees should also sanitize all surfaces in the kitchen and dining

areas. Kitchen surfaces and equipment such as cutting boards, food preparation areas and

utensils should be sanitized to keep the areas and equipment free from bacteria.

d. Safety Procedures

Restaurant safety guidelines are in place to prevent accidents and injuries of employees

and dining patrons. To prevent slip-and-fall incidents, spills should be cleaned up immediately

and employees should wear skid-resistant shoes. Only employees with proper training with

dangerous equipment such as meat slicers should utilize such equipment. When handling hot

food items, staff members should protect themselves with the use of a towel or other barrier.

Also, when serving hot food items to patrons, employees should always inform guests that the

plate or surface is hot to avoid burns.

4. Proper Cleaning for the Restaurant Industry

Restaurants must maintain a clean and hygienic environment for the health and safety of

employees and patrons. Every aspect of the facility must be properly cleaned to ensure safe

food preparation and handling. Restaurant managers must carefully inspect kitchen areas,

eating and dining areas and restrooms to make sure the restaurant meets health and sanitation

requirements set forth by the local government. POSUSA suggests creating a cleaning list that

is vigilantly followed by employees and management and includes detailed instructions for

restaurant cleaning procedures.

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 a. A Clean Kitchen is Vital

The kitchen is one of the most important areas in the restaurant to keep clean. This area is

exposed to a variety of possible contaminants. Cooks, servers, bussers and even cashiers have

access to the kitchen and could potentially contaminate food products. Uncooked food also

poses health risks if surfaces are not cleaned sufficiently.

To properly clean a restaurant kitchen, employees must sanitize equipment and surfaces

that have come in contact with food and kitchen instruments and must do so after each task.

The state or local health department establishes the proper types of disinfectants and sanitizers

kitchen workers should utilize when washing dishes, as well as the proper storage techniques

for food that might contain blood borne pathogens. Iowa State University  provides standard

operating procedures for restaurant employees that may have to clean up blood and bodily

fluids. You can even post these procedures in a prominent location as a reminder to employees.

Kitchen items such as cutting boards, blenders, grills and countertops should also be

disinfected.

b. Don't Forget the Dining Area

Dining and eating area cleanliness is necessary for safety reasons and to maintain the

overall appearance of the establishment. Restaurant table cleaning supplies should be stored

away from food, but be readily available to the staff. The dining room is typically the first area

patrons see when they enter a restaurant. Many visitors may decide to leave if the dining room

appears unsanitary.

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 Restaurant workers can properly clean dining areas by thoroughly sanitizing the surface

areas customer's come in contact with, such as bar tops, table tops and chairs. Surface area

cleaning should be done with clean towels that have not been used on surfaces in other areas of

the restaurant, such as the restroom or kitchen. Restaurant table cleaner that meets sanitization

standards is recommended. It is also necessary to ensure condiment bottles and menus are

disinfected regularly.

c. Dirty Floors are Safety Issues

Dirty restaurant floors are unsightly and pose a safety risk for restaurant employees and

patrons. Many establishments place a large floor mat at the entrance of the restaurant to

prevent outside dirt from being brought inside. Workers must sweep and mop near the

restaurant's entrances and exits frequently as well as underneath booths and tables to keep

these areas clean. Regular deep cleaning with soap, water and liquid bleach help remove soil

buildup in tile grout. If a spill occurs, workers must promptly section off the area, clean up the

spill and allow it to dry to avoid a slip-and-fall incident.

d. Clean Restrooms Regularly

Restrooms are another area that require frequent cleaning and maintenance. In most cases,

restrooms are shared by employees and visitors. Properly cleaning restrooms helps prevent

cross-contamination from employees to food products and eating utensils. To properly clean

the restroom, employees must scrub toilet bowls and seats, as well as the floor around the

toilets. All door handles and sink faucets must be disinfected. Surface areas around sinks

should be disinfected and dried. Dispensers for soap, paper towels and toilet paper should also

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be fully stocked. Employees should monitor restrooms frequently to ensure they do not require

attention.

5. Kitchen Hazards and Kitchen Safety

Restaurants have proverbially high staff turnover, and are almost always short-staffed in

the kitchen, so losing staff-hours to injury is the last thing you need. Unfortunately cooks are

especially prone to lost-time injuries such as sprains, cuts and burns, because the restaurant

kitchen is a hazard-filled workplace. Recognizing those hazards and taking steps to minimize

them is your obligation as the boss, but it's also the smart way to operate.

Tip

Restaurant hazards include slipper and uneven floors, dangerous equipment, heavy lifting,

crowded workspaces, burns and food safety.

a. Slippery or Uneven Floors

Restaurant floors are often slick with oil or water, and in older kitchens the floors

themselves may be uneven. All of these things can lead to employees slipping or falling, which

is extremely dangerous when you're working with sharp blades and hot implements. You can

install non-slip flooring materials and mats to make the floors safer, and train your employees

to clean the floors immediately after a spill. When they need to transport large quantities of hot

liquids or used oil, provide safe transport methods – pots or sturdy buckets with well-fitting

lids for the liquids, and carts to wheel them – rather than requiring employees to carry them.

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 Non-skid footwear should also be mandatory in your kitchen, and it can help a lot. Floors

that are structurally uneven pose a tripping hazard, but redesigning them may not be a practical

option. Instead, install a small ramp over the uneven part of the floor to make a smooth

transition or simply paint the uneven part of the floor with brightly colored paint to remind

your staff about the danger of tripping.

b. Dangerous Machinery and Equipment

Commercial kitchens are filled with equipment that's designed to cut, chop or sear foods,

and they'll do the same to an unwary line cook. The potential for accidents is huge, so it's

important to train your staff to use equipment safely. Make sure kitchen supervisors, who serve

as role models for the other staff, always observe the best practices when using kitchen

equipment. Employees who use prep equipment with blades, such as mandolines and

motorized slicers, should ideally wear cut-resistant gloves that cover their wrists and fit snugly.

Warn employees of the hazards of not using the equipment's supplied safety guards, or of

allowing loose clothing to get caught in machinery. Keep safety manuals for kitchen equipment

in a designated place so that employees can refer to them if they have any questions or

concerns. Post signs to remind workers of hazards such as "Unplug machine before cleaning

blades."

c. Injuries from Heavy Lifting

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Sprains and strains can result from heavy lifting in the kitchen, and that leads to injuries. Make

back belts available to our employees on delivery or inventory days, to help reduce the risks.

Train employees to pull or wheel the load as close as possible to them before lifting. Teach

them to keep their heads up, backs straight and lift the load with their leg muscles. When

putting items down, they should use their leg muscles as they squat, not their backs. Make

dollies or hand trucks available whenever possible.

d. Crowded Workspace Risks

A cramped and crowded work area increases the risk of injury or accidents from all

sources. Always make sure that walkways are clear and surfaces are clutter-free. Empty boxes

and containers should be removed as soon as possible, and you should try to organize the work

flow to space your cooks evenly throughout the kitchen.

e. Burn and Chemical Hazards

Restaurant kitchens are packed with hot surfaces, hot liquids and oils, and hot foods that

spatter their surrounding area. Long-sleeved chef jackets are the industry standard for a reason,

and cooks in high-splatter areas should wear bib aprons as well. Be sure your cooks have safe

work habits, and plenty of hot pads, side towels or heatproof gloves for handling hot pans.

Chemicals, in the form of cleaning supplies and sanitizers, present another hazard. Your

supplier will provide data safety sheets for all of your chemicals, and will usually offer

periodic training for your staff as well. Your in-kitchen first aid kit should include everything

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you need to treat burns and cuts, as well as an eye-washing station in case your cooks are

splashed with cleaning chemicals.

f. Food Safety Hazards

Food safety is another notable kitchen hazard, one that poses a risk to your customers and –

in a worst-case scenario – to your business itself, cross-contamination between high-risk and

low-risk foods is a common danger, often caused by using the same equipment or prep surfaces

without cleaning and disinfecting them between tasks. Improper thawing of frozen foods, or

improper storage and reheating of prepared foods, are also common mistakes. Hot foods should

always be held at a temperature of 140 degrees Fahrenheit or higher, and cold foods at 40

degrees or lower, to limit bacterial growth.

Training your staff on food safety, closely monitoring temperatures, and enforcing good

hand-washing habits, will go a long way to preventing any unfortunate incidents. Post

informational signs in restrooms and next to food prep areas, as reminders .

D. Employee Salary

CEO - ₱40,000

Manager -₱ 30,000

Line Cooks - ₱15,000

Cashier -₱ 11,000-15,000

Server -₱ 15,000

Dishwasher- ₱15,000

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 CHAPTER VI

ASSESSMENT OF RISK

A. Strength and Weaknesses of the Business

STRENGTH

 High service levels

 Good value of products and service

 The Wings Stop has well trained staffs to guide and serve delights to the customers

 Creates job opportunities

 New and innovative ways to add new flavors and experience for the customers

WEAKNESSES

 Food waste

 Since our store is new and there are stores with almost the same product as ours, we’re not sure

if people will have the courage to try new brands or will they stick to the old brand that they’re

used to go to.

 Low brand awareness

 Limited dining slots because of the safety protocol

 Unclear

B. Opportunities of the Business

OPPORTUNITIES

We could gain recognition and spread the word about the existence of our business through

excellent marketing on social media platforms

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 Grow interest and support from a lot of people

 We could improve service and strategies through feedbacks of customers

 Could gain a lot of loyal customers

 Improve the overall customer experience

C. Threats of the Business

THREATS

 It is hard to compete with old brands because they’re already known and has loyal customers

 Slow growth rate due to the inability to raise funds

 Price sensitive consumers

 Poor ratings on review website

 Improving strategies of competitors

D. Contingency Plan

a. Location

Since The Wings Stop is a new business it is hard to market this at first so, our plan is to

promote the business in social media, by giving away flyers and banners.

b. Capital

Since The Wing Stop is a start-up business it has a limited capital, we will find an investors that

will invest in our business. Having limited capital/investment is one of the biggest challenge

especially to a start-up business like us because it determined how much we can and cannot do to

meet the needs of our customers.

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 CHAPTER VII

FINANCIAL PROJECTIONS

A. Financial Statement

Source and Use of Funds Source and Use of Funds

Sources of Funds
Owners' and other ₱ 375,000
investments
Bank loans ₱ 1,625,000
Other loans ₱-
Total Source of Funds ₱ 2,000,000
Use of Funds
Buildings/real estate ₱-
Leasehold improvements ₱ 250,000
Capital equipment ₱ 778,516
Location/administration ₱ 156,484
expenses
Opening inventory ₱-
Advertising/promotional ₱ 175,000
expenses
Other expenses ₱ 60,000
Contingency fund ₱ 150,000
Working capital ₱ 380,000
Total Use of Funds ₱ 2,000,000
Start-Up Cost
Total start-up costs will be ₱2,500,000, ₱375,000 of which will be contributed by
the owners and the remainder will be secured through a proposed bank loan.

Start-Up Costs Amount

Start-Up Expenses
Graphic Logo and Name ₱ 25,000
Creation
Permits + Lease Deposit ₱ 60,000
Contingency ₱ 200,000
Outdoor Sign ₱ 150,000

Building Improvements ₱ 250,000

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 Working Capital ₱ 380,000
Pre-Opening Expenses ₱ 156,484
Total Start-Up Expenses ₱ 1,221,484

B. Projected Sales Income (Daily, weekly, monthly, annually)

Daily

Produc Monda Tuesda Wednesda Thursda Friday Saturda Sunday Price Total Total
t y y y y y serving Daily
s Sales
Income
Unli 256 350 278 325 379 400 390 P 2,378 P
Wings serving serving servings servings serving servings Serving 350.0 serving 832,300.0
s s s s 0 s 0

Weekly

Product Week 1 Week 2 Week 3 Week 4 Price Total Total Weekly Sales
Serving Income
s
Unli Wings 2378 2451 2300 2389 P 350.00 9,518 P 3,331,300
servings servings servings servings servings

Prod Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec Price Total Total
uct Servi Monthly
ngs Sales
Income
Unli 9,518 9,360 9,380 9,350 9,360 8,360 9,380 8,350 8,380 9,350 8,350 9,390 P 108, P
Win servi servi servi servi servi servi servi servi servi servi servi servi 350.0 528 37,984,800
gs ngs ngs ngs ngs ngs ngs ngs ngs ngs ngs ngs ngs 0 servi .00
ngs
Monthly

Yearly
Product Year 1 Year 2 Year 3 Year 4 Price Total Total Yearly
servings Sales Income
Unli Wings 108,528 100,500 120,800 130,000 P 350.00 668,976 P
servings servings servings servings servings 234,141,600.00

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C. Production Forecast (bar graph)

Daily

Sunday

Saturday

Friday
Unli Wings
Thursday

Wednesday

Tuesday

Monday

0 50 100 150 200 250 300 350 400

Weekly

Week 4

Week 3
Unli Wings

Week 2

Week 1

2,200 2,250 2,300 2,350 2,400 2,450 2,500

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 Monthly
December
November
October
September
August
July Unli Wings

June
May
April
March
February
January
7,600 7,800 8,000 8,200 8,400 8,600 8,800 9,000 9,200 9,400 9,600

Yearly

Year 4

Year 3
Unli Wings

Year 2

Year 1

0 20000 40000 60000 80000 100000 120000 140000

D. Controls

The sales strategy is to build and open new locations in order to increase revenue. However,

this plan will be implemented when the one "market tester" outlet showed potential growth.

As each individual location will continue to build its local customer base over the first three

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 years of operation, the goal of each store is shown on the graph as well as annual sales of our

flagship store.

The first category of our sales strategy is to establish and maintain a position with our

primary constituents: Inside the mall which is SM Urdaneta Central. We will depend upon

keeping these people happy with our food and beverage products and entertainment options.

Our second strategy is to utilize business through developing and maintaining close

relationships with the planners of upcoming conventions and their respective attendees. This

strategy will also target the many people inside the mall .Our third strategy targets the more

than 250,000 visitors .This segment provides mainly lunch business. Fourth, the restaurant

will target sales to teenagers and student for regular

E. Return on Invesment

ROI= 234,141,600/5,902,319 x 100= 39.67%

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