STI COLLEGE SURIGAO

A Feasibility Study Presented to the

Faculty of Tourism and Hospitality Management

STI COLLEGE – SURIGAO

Amat, Magallanes Street, Surigao City

Surigao Del Norte

In Partial Fulfilment of the Requirements in

Ergonomics and facilities Planning for the

Hospitality Industry for the Degree in

Bachelor of Science in Hospitality Management

Golindang, Marx

Miake, Alona

Olarte,Merry Ann

Ranoco, Mary Grace

Yaco, Geraldin

MAY 31,2021
SECTION I - EXECUTIVE SUMMARY

Sweet Potato Hideaway is a fast-casual food snack house, serving fast, fresh, and healthy foods and it
has many foods that show in the menus. To attract the customer, the easy part is making them fall in
love with your food. to attract customers, we have to post tarpaulins and to social media, the taste of
our food, the service, the affordable price and most specially the cleanliness. Sweet Potato locally
known as “kamote” is commonly planted in flat to slightly rolling open areas. The crop is also known to
be a cheap but excellent source of carbohydrates, vitamin A, carotene, calcium, and phosphorus. They
also contain minerals such as potassium (which helps to regulate blood pressure) and manganese
(involved in the regulation of brain and nerve function). The first store will be near in the school within
in the city for the students who love to eat some sweet foods. Sweet Potato with aggressive growth
plans because we have a subject of inspiration and kitchen creativity that sweet potatoes are also a cost-
effective comfort food open to culinary flair.

MISSION:
Provide costumer with quality delicious healthy affordable and practical foods and drinks that allow
them to enjoy fun moments.

VISION:
Our vision is to become the best-known snack house chain in the country. To expand our business and
to improved our product and services, to be competitive in the market

SECTION II- INDUSTRY

Sweet Potato Hideaway is providing and offer healthy and delicious food and different kind of drink with
our main product which is sweet potato. We make sure that we provide a good service to our customer
that they won’t forget their experience when they dine in our establishment and today the market is
high demand in food industry. Sweet Potato Hideaway is offers a rigorous food safety standard and a
high-quality food that can satisfy our customers. The location of Sweet Potato Hideaway is visible and
can attract customers easily, values and motivates employees to have a good work environment and a
customer base loyalty.

COMPETITORS

 The competitors of sweet potato hideaway are road grill, tasty bites and café dulce delicious
because they are the are popular in Surigao city and some of the product that we offer are the
same.

SUPPLIER

 Our supplier is from the local farmers of sweet potato and other fresh raw material that we
need also the furniture is from the local only because we also help our local farmers.

FACTORS TO SUCCEED
  Convenient location- The location of our restaurant will impact its success nearly as
much as the menu, if the location in the wrong place, you won’t attract the number of
customers you need in order to stay in business.
 Clever Advertisement- It help develop Sweet Potato Hideaway good reputation and
Reach customers who otherwise might never heard us. It also helps the company
promotions, such as the announcement of new menu items, discount and special
events.
 Consistency- It build trust with our customers, creates reputations and enhance our
bottom line
 Food Quality- Serving quality food can earn our customer heart and to visit again
 Cost Control- It allows us to identity the area of our expenses and take connective and
preventive measure to keep a healthy ratio between our finance and expenses.
 Good Reputation/ Favorable Image- It inspire others especially subordinates with our
work.
 Fast Service- Sweet Potato Hideaway customers always comeback because they had the
best experienced of serving their food.

SECTION III- PRODUCT

The products of sweet potato hideaway will be served as categorized meal, desserts and drinks. We
categorized it as desserts because it is satisfying and helps improve the mood of a person. Ingesting
sugar can also be a factor especially to those students who wants to chill from school activities. For
drinks, we have specialty drink made of sweet potato (shake and smoothie) and also offers fruit shakes
which has many benefits to our health.

COMPETITIVE PRODUCT

Sweet Potato fries have a reputation for being healthier than French fries; Both kinds are usually deep;
fried and served in oversized portion Sweet Potato fries are Slightly higher in calories and carbs but also
more nutrient dense than French fries. The greatest nutrient difference is that French fries have no
Vitamin A, while Sweet Potato fries are high in nutrient.

PRODUCT DEVELOPMENT

Sweet Potato Hideaway’s product are still in production for we ensure to know the quantities needed
for our day’s operation, we aim at preparing the menu to the finest. It takes a lot to stand out in the
around, especially we are still new in business; In expanding our product here are the following steps
Sweet Potato Hideaways come up in mind;

 Listening to our Customer- we can gain a lot of insight from them about what to offer next, we
listen and learn.
 Build on markets trends- going inside scoop on what’s happening in our industry to see where
the market is headed.
 Team up with other businesses- by partnering with a business that has the same value as our
company to widen our reach or collaborate with other ethical and sustainable business for bulks
orders.
SECTION IV-MARKET

CUSTOMER
Sweet Potato Hideaway Customers are Students, elderly people, couple/Group of friends and walk-in
customers and tourist. The company tends to understand the differences to avoid having our customers
“Cherry- Picked” by competitors more focused on different customer’s needs. The purpose of business is
to create and keep a customer, we start by defining who are our customer, where are they from, are
they sensitive to our pricing and are satisfied of our product and service.
Sweet Potato Hideaway uses geographical for our customers profile for, it is the key strategic decision
that will fundamentally shape how we look at the business.
CUSTOMER GEOGRPAHIC SEGMENTATION

LOCATION NUMBER OFF POTENTIAL CUSTOMER

Amat Street 60% population
Magallanes 50% population
San Nicolas 40% population
Sarvida 20% population
Borromeo 30% population
Narciso 50% population
Customers are satisfied with the pricing of Sweet Potato Hideaway and more likely to develop a loyal,
satisfied relationship.
SALES GOALS
Sweet Potato Hideaway employs Price Marketing Strategy which it encompasses the entire pricing
methodology for our products and how our customers react to it. Furthermore, this segment goes into
depths beyond selling prices. Price includes discount, terms, fees and so on, when arranging pricing,
Sweet Potato Hideaway consider our business current position among other competitors. In identifying
our potential customers, we choose to focus a specific segment or group of people to be more effective.
It allows us to identify how the markets is divided for our product we are providing.
One of the most effective ways do attract customers away from competitors is to not only offer
something unique but something that we know is missing the market. Advertising in social media is the
best way to communicate to the customers, it helps informs the customers about our new menus
available and advertising is for everybody including kids, young and old.
SECTION V-OPERATION
Employees have pecuniary needs they need to earn wages in exchange for performing their jobs duties.
We as employers routinely asses their compensation and benefits practices to ensure paying our
employees competitive wages and providing financial rewards for exemplary service. When searching
for right candidate to fill a job, other companies focused on the applicant’s work experience and level of
education, but Sweet Potato Hideaways hire employees on the candidate’s skills. They must know how
to communicate well fileable to be able to adjust quickly when something does not go a planned. As an
employer we are obliged to take care of our company’s people giving them proper employee benefits as
mandated by the government following these labor law and ensuring our employees understand their
benefits which, in return will improve their work performance and positive impact of our company.
REQUIREMENTS FOR THE EMPLOYEE
FOR MANAGER keep an eye for inventory take the detailed inventory of the product before we start
the day. Scheduling take note of who and when they are working and take walk around the building and
effective communication be a good listener and be fair.

 Interpersonal skills: employee must always be polite and respectful.

 Physical fitness: Be prepared to stand on your feet throughout your shift. You'll also probably be
required to lift heavy items and clean work areas.

 A knack for teamwork: It's more than just being able to get along with your customers,
sometimes under adverse conditions. You must also be able to work well with others so your
establishment functions efficiently.

Duties and responsibility of staff:

 Preparing and cooking food

 Taking food and drink orders
 Serving customers
 Meeting and greeting customers
 Operating cash registers and receive payment from customer in cash or by credit card
 Maintaining dining areas and kitchen areas, including clearing and cleaning tables, emptying
trash cans, and washing or vacuuming floors
 Promoting positive guest relation.

SERVICES

We offer a semi self-service which is similar to a self-service where they order and pay at the counter
but their food is served to them by our staffs when ready. This type of service allows our staff to stay at
the counter to take orders and receive payment. Diners are identified via a number /queuing system
which gives our staff deliver orders easily. The challenge to this type of service is the way the foods are
prepared. Swift food preparation is expected and rush hours can be tiring and even more challenging
when long lines of customers arise. Moreover, there will be a need of staff stationed at the door to
immediately acknowledge the customer with the warmest and most sincere greeting and assist them to
 their tables. There will also be a customer service mini table inside the store which near the counter to
cater all the concerns of the customers and gather feedbacks about our services and also, we offer food
delivery by using Food Panda application and Maxim.

RAW MATERIAL NEEDED

TOOLS COLORS MATERIALS MEASUREMENT QUANTITY COST

DINNER SPOON SILVER STAINLESS STEEL 21 CM 4 P 200
DOZEN
DINNER FORK SILVER STAINLESS STEEL 21 CM 4 P 200
DOZEN
TEASPOON SILVER STAINLESS STEEL 10CM 3 P 130
DOZEN
SERVING SPOON SILVER STAINLESS STEEL 25 INCHES 3 199
DOZEN
DINNER PLATE WHITE PORCELAIN 13 INCHES 4 P 400
DOZEN
DESSERT PLATE WHITE PORCELAIN 8 INCHES 4 P 300
DOZEN
PLATTER WHITE PORCELAIN ASSORTED SIZE 50 P 60
GLASS TRANSPARENT GLASS 16 OUNCES 4 P 280
DOZEN
GRATER SILVER STAINLESS STEEL 5X8.5 CM 2 P 350
KITCHEN SCISSORS SILVER STAINLESS STEEL 9.5 INCHES 4 80
WIRE WHISK SILVER STAINLESS STELL 12.4 INCHES 2 P 160
KNIFE SILVER STAINLESS STEEL ASSORTED SIZE 2 P 540 SETS
STRAINER SILVER STAINLESS STEEL 19.7 CM 4 P 90
BAKING TRAY SILVER STAINLESS STEEL 37X25.5X1.5 CM 5 500 SETS
MEASURING CUP TRANSPARENT GLASS ASSORTED SIZE 2 P 80
MEASURING SILVER STAINLESS STEEL ASSSORTED SIZE 2 P 105
SPOON
CHOPPING BOARD WHITE/YELLOW/ PLASTIC 58X37X1.8CM 2 P 400 SETS
GREEN/ RED
 FOOD TRAY BROWN WOOD 35X22X5CM 2 P 400 SETS
FOOD TONG SILVER STAINLESS STEEL 16 INCHES 6 P 153 2 PCS
POTATO MASHER SILVER STAINLESS STEEL 24X9.8 CM 3 P 150
SKILLET BLACK TEFLON ASSORTED SIZE 3 P 700 SETS
POTS SILVER STAINLESS STEEL ASSORTED SIZE 3 P 1699 SETS
FUNNEL SILVER STAINLESS STEEL 75 CM 5 P 70

SECTION VI- MANAGEMENT

STRENGTH
WEAKNESSES
- ENVIRONMENT FRIENDLY
- STRONG EXISTING COMPETITORS
- QUALITY PRODUCTS AND SERVICES
- LIMITED PARKING AREA
- REASONABLE PRICES
-LOW SALES
-ACCESSIBLE

OPPORTUNITIES THREATS
- BUILD CUSTOMER LOYALTY - HIGH COMPETITION
- EXPANSION - ENVIRONMENTAL ISSUES
- GROWING MARKET - INCREASED SUPPLIER COST
- DEVELOPING NEW PRODUCT AND SERVICES - POOR RATINGS
 GENERAL
MANAGER
GERALDINE YACO

MARKETING
FINANCE MANAGER
MANAGER
MARY GRACE RANOCO
ALONA MIAKE

HEAD CHEF
ASSISTANT CHEF
MARX GOLINDANG MERRY ANN
OLARTE
SECTION VII- IMPLEMENTATION SCHEDULE

 Recruitment The employee that we want to hire are qualified of what our organizational culture
must have skill and knowledgeable for the position that they applied and have a good
personality and also follow the protocols.
 Obtaining finance Sweet potato hide away is a corporate and the financing our business are
own money and bank loan.
 Obtaining order Through our supplier we make sure that they are reliable trustworthy and easy
to work and also the price is affordable but in a good quality. Our kitchen will have a list of
suppliers, contacts, delivery dates and schedules, and order sheets with par stock levels to make
purchasing easier the primary purpose for using a purchasing standard is to ensure that
sufficient quantities of all food are on hand to meet daily requirements. To establish and
maintain these standards, food inventory must become a daily routine

SECTION VIII- FINANCE

SWEET POTATO HIDEAWAY CAFE

SALES PROJECTION- TYPICALLY WEEK
NUMBER OF SEATS: 20
AVERAGE CHECK ESTIMATED:
LUNCH:250
SNACKS:200
DINNER:250
TURNOVER COVERS FOOD BEVERAGES DAILY TOTAL
MONDAY:
LUNCH 2 500 8000 2000 10,000
SNACKS 1 200 3200 800 4,000
DINNER 1 250 4000 1000 5,000
DAILY TOTAL 19,000
SALES
TUESDAY:
LUNCH 1 250 4000 1000 5,000
SNACKS 2 400 6400 1600 8,000
DINNER 1 250 4000 1000 5,000
DAILY TOTAL 18,000
SALES
WEDNESDAY:
LUNCH: 1 250 4000 1000 5,000
SNACKS: 1 200 3200 800 4,000
DINNER: 1 200 4000 1000 5,000
DAILY TOTAL 14,000
SALES
THURSDAY
LUNCH: 1 250 4000 1000 5,000
SNACKS: 1 200 3200 800 4,000
DINNER: 2 500 8000 2000 10,000
DAILY TOTAL 19,000
SALES
FRIDAY:
LUNCH: 2 500 8000 2000 10,000
SNACK: 1 200 3200 800 4,000
DINNER: 2 500 8000 2000 10,000
DAILY TOTAL 24,000
SALES
SATURDAY:
LUNCH: 2 500 8000 2000 10,000
SNACKS: 2 400 6400 1600 8,000
DINNER: 2 500 8000 2000 10,000
DAILY TOTAL 28,000
SALES
WEEKLY TOTAL SALES 122, 0000
ANNUAL TOTAL SALES ( TIMES 48 WEEKS 5, 856,000
OPERATION)

SWEET POTATO HIDEAWAY CAFE

PROJECT PROFIT AND LOSS STATEMENT

SALES:
FOOD: 4,684, 800
BEVERAGES: 1, 171,200
TOTAL SALES: 5,856,000
COST OF SALES
FOOD:(30%) 1,405,440
BEVERAGES:(12%) 175,680
TOTAL COST OF SALES 1,581,120
GROSS PROFIT
FOOD: 3,279,360
BEVERAGES: 995,520
TOTAL GROSS PROFIT:(SALES-COST OF SALES) 4,274,880
CONTROLLABLE EXPENSES:
SALARIES:(4PERSON) 320(CARAGA RATE) 368,640
REPAIR AND MAINTINANCE:( 30,000
WATER:(1500 MONTHLY TIMES 12 MONTHS) 18000
ELECTRICITY:(10000 MONTH TIMES 12 MONTHS) 120,000
MINERAL GALLON: (4 GALLON PER DAY 25
PESOS EACH TIMES 24 DAYS TIMES 12 MONTHS) 28, 800
WEEKLY OPERATIONS:( 7,000 WEEKLY TIMES 4 336,000
WEEKS A MONTH TIMES 12 MONTHS)
TOTAL EXPENSES: 901,440

FIXED EXPENSES:
LEASE OF LAND 240,000
TOTAL FIXED EXPENSES: 240,000

TOTAL CONTROLLABLE AND FIXED EXPENSES 1,141,440

NET PROFIT BEFORE TAXES:( GROSS PROFIT – 3,133,440

TOTAL EXPENSES)
INCOME TAXES(30% OF NET PROFIT BEFORE 940,032
TAXES)
NET INCOME 2,193,408

SWEET POTATO HIDEAWAY CAFE

PROJECTED BALANCE SHEET
ASSETS
CURRENT ASSETS
CASH 18000
FOOD INVENTORY 336, 000
TOTAL CURRENT ASSETS: 354,000
FIXED ASSETS:
BUILDING: 600,000
DOWNPAYMENT LAND 240,000
UTENSILS 30000
FORNITURE& EQUIPMENT 276000
TOTAL FIXED ASSETS 1,146,000
TOTAL ASSETS 1,500,000
LIABILITIES
LOAN PAYABLE 500,000
OWNERS EQUITY CAPITALIZATION 1,000000
TOTAL LIABILITIES AND OWNERS EQUITY 1,500000
SECTION IX- APPENDICES
KEY MANAGEMENT

MERRY ANN T. OLARTE

30 YEARS OLD
GRADUATE OF BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
OWNER /HEAD CHEF

GERALDIN A. YACO
26 YEARS OLD
GRADUATE OF BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
OWNER /GENERAL MANAGER
 ALONA Q. MIAKE

25 YEARS OLD

GRADUATE OF BACHELOR OF SCIENCE IN HOSPITALITY

MANAGEMENT

OWNER/ MARKETING MANAGER

MARY GRACE D. RANOCO

28 YEARS OLD
GRADUATED OF BACHELOR OF SCIENCE IN HOSPITALITY INDUSTRY
OWNER/ FINANCE MANAGER

MARX GOLINDANG
22 YEARS OLD
GARADUATE OF BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
OWNER /ASSISTANT CHEF
SWEET POTATO HIDEAWAY PLAN LAYOUT

OUR FACILITIES