1. Think of your hospitality business.

2. Target location

3. Design/Layout

4. Target clients

5. Competitors

5. Menu if resto

6. Logo

7. Staff/schedule

8. Introduction

9. Marketing plan

10. Uniforms

11. Tools/utensils/equipment

FEASIBILITY STUDY CONTENT

CHAPTER 1: BUSINESS CONCEPT/INTRODUCTION

HISTORY OF BUSINESS PRODUCT (burger- international, local, target location)

BUSINESS HISTORY AND CURRENT PROGRESS/ IMPROVEMENTS

GENERAL-SPECIFIC

A. BUSINESS BRAND:

 NAME OF BUSINESS
o LOGO
o SLOGAN/ TAGLINE
o VISION AND MISSION

B. BUSINESS ADDRESS

 VICINITY MAP

C. NAME AND ADDRESS OF PRINCIPALS

D. STATEMENT FINANCING NEEDED (CAPITAL)

CHAPTER 2: MANAGEMENT STUDY

A. MANPOWER

 ORGANIZATIONAL CHART
 JOB DESCRIPTION AND JOB SPECIFICATION
 SCHEDULE (OPERATION DAYS, HOUR AND DAY OFFS)

B. TYPE OF BUSINESS

o ADVANTAGE
o DISADVANTAGE
o RESPONSIBILITIES

CHAPTER 3: MARKET STUDY

A. COMPETITORS: (direct competitors, same product, mostly same price)

COMPETITOR 1:

COMPETITOR 2:

COMPETITOR 3:

B. SURVEY QUESTIONNAIRE / RESULTS:

C. MARKETING MIX

o MENU WITH PRICE, RECIPE COSTING

o PROMOTIONAL INSTRUMENTS/ OPENING DAY
o PROMOTIONAL ACTIVITY/CALENDAR

CHAPTER 4: TECHNICAL STUDY

A. UNIFORMS

B. LAYOUT (FRONT, SIDE, REAR)

 FLOOR PLAN (WHOLE, DINE IN, PREPARATION AREA)

C. MATERIALS AND EQUIPEMENT (SECIFICATION, QTY, BRAND, PRICE)

 ACCESSORIES AND FURNITURES

  TOOLS AND EQUIPMENT (KITCHEN AND SERVICE)

CHAPTER 5: FINANCIAL STUDY (FINANCIAL ASSUMPTIONS)

A. DAILY NUMBER OF CUSTOMERS

B. DAILY SALES

C. LESS EXPENSE (FURNITURE, COGS, UTILITIES, ADMINISTRATION)

D. PROJECTED INCOME/ ROI P30,000

90,000= 3 YRS 5 YEARS

CHAPTER 6: SOCIOECONOMIC

APPENDICES

LAND TITLE

PERMITS (MAYOR, SANITARY, HEALTH, FIRE, ENVIRONMENTAL, BIR

CERT OF PLAGIARISM

CVS

SURVEY QUESTIONNAIRES

DEMOGRAPHIC PROFILE

NAME (OPTIONAL)

AGE, OCCUPATION, GENDER

1. WHICH AMONG THESE RESTAURANTS HAD YOU ALWAYS VISITED?

(CHOICES)

2. WHEN DO YOU USUALLY VISIT?

BFAST, LUNCH, EVERY DINNER,

MONDAY, TUESDAY WED-SUNDAY

3. HOW OFTEN DO YOU VISIT?

TWICE A WEEK

THRICE A WEEK

ONCE A WEEK

4. WHO IS YOUR COMPANION?

FRIENDS

FAMILY

PARTNER

ALONE

5. WHAT TYPE OF SERVICE?

TAKE-OUT OR DINE-IN (HOW MANY HOURS DO YOU STAY IN A RESTAURANT?)

CASUAL, COUNTER SERVICE/SELF-SERVICE

6. HOW MUCH DO YOU USUALLY PAY FOR SANDWICH, BURGER, PIZZA, DETOX, FRUIT DRINKS?

7. WHICH AMONG THE FOLLOWING AFFECTS YOUR SATISFACTION WHEN VISITING A FOOD
ESTABLISHMENT

A. ATMOSPHERE

 FURNITURES – I LIKE COMFY CHAIRS

 INTERIOR DESIGN’/ TRADITIONAL. MODERN, THEMED
 ENTERTAINMENT ( TV, MUSIC, BOOK MATERIALS, INTERNET)
 SPACE (LAYOUT)
 LOCATION OF BUSINESS

B. SERVICE

 SPEED OF SERVICE
 STAFF UNIFORM AND GROOMING
 STAFF ATTITUDE

C. PRODUCT

 MENU
  PRICE
 PACKAGING
 QUALITY

PLEASE RANK THE FOLLOWING ACCORDING TO HOW THEY ARE IMPORTANT TO YOU

CHOICES IN MENU

QUALITY OF PRODUCT

PRICE

PLACE OF RESTAURANT

DESIGN OF RESTURANT

FURNITURES OF RESTAURANT

AMBIANCE OF RESTAURANT (ENTERTAINMENT)

STAFF BEHAVIOR

SPEED OF SERVICE