Bistro Balnéaire

Business Name

I. Introduction

A. Business Concept

The Philippines has always been blessed with rich fish resources due to its

location it is situated in the middle of the coral trainee, which is well-known for its marine

biodiversity rich production of seafood (Marine Stewardship Council). Much of the

Filipino population lives along the coast in order to take advantage of these resources

for both nutrition and livelihood. The number of people working in the fisheries sector is

estimated at around 7 million. The business of fishing is the central to the economy and

culture of the islands.

For every average Filipino family, no meal is complete without fish. Fish and

seafood are main sources of nutrition and this has always been reflected in the Filipino

culinary culture. Filipino cuisines such as the paellas, adobo, sinigang and tapa, all have

seafood as the main ingredients.

Yet, the abundance of this resources and the convenient access to it makes people

blind and stay in their current situation. Seafoods are always on easy access type of

resources, thus innovating them and making them and making them one of the most

known dishes in a certain area will surely attracts tourists, considering that the location

of the business could offer a great scenery or tourist attraction spot. Moreover,

Philippines being abundant to this resources, creating one’s own menu and served

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with the Filipinos hospitability could attract tourists, along with the people-friendly

pricing.

Studies conducted to solve the problem of less marketability of the seafoods,

initiatives to create another menu and served in a restaurant can be innovated to make

the Philippine economy rise.

The initiative to know the marketability of the products and restaurant is especially

inspired to provide healthy alternative to the general public and economic benefit to all

stakeholders. If this undertaking would be proven feasible, this does not only benefit the

owner but the entire condition in terms of alternatives and materials within our own

shores.

B. Business Goals

Vision Statement

To serve happiness to our customers through delicious, quality meals and an

extraordinary seafood restaurant experience while working toward the greater good for

our employees, community, and environment within 5 years. To enable sustainable,

long-term growth and progress.

 Mission Statement

To continually strive for the best in everything: the best in service, the best in

food quality, the best in human resources, and the best in corporate growth.

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Objectives

1. To establish a strong market presence in Negros Oriental particularly in Bias City

2. To earn good financial return to its owners.

3. To delight customers with high quality food and services.

Performance target

The performance target of our business is to satisfy the customers with the

products we serve and to offer them healthy and delicious seafood.

OBJECTIVES KEY RESULTS AREA

1. To establish a strong market presence A. Increasing sales number attained

in Negros Oriental particularly in Bias City B. Market share in Bais City

C. Number of branches in Negros Oriental

2. To earn good financial return to its A. Amount of net profits realized for the next

owners. five year.

3. To delight customers with high quality A. Growth on sales per day

food and services. B. Higher percentage of repeating costumers

C. Number of costumers commendation or

complaints.

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II. Executive Summary

Glomary, Wenyljean and Rafael will establish a Seaside Restaurant, Bistro

Balnéaire, which will be open from 8:00 AM in the morning and closes at 10:00 in the

evening, creating a successful business that enables us to fulfil our underlying mission.

To continually strive for the best in everything; the best in service, the best in food

quality, the best in human rescue and the best in to corporate growth.

Bistro Balnéaire will be located at Canibol port, Brgy Okiot, Bais City, Negros

Orientall. It welcomes personnel with great skills in marketing and human resource

management and license chef to worked in the field of culinary. Establishing Bistro

Balnarere in Canibol port, Okiot, Bais City will kick-off as a training model and make it

accessible to all who are interested in developing their skills in human resource and

culinary arts.

We believe that the restaurant we are going to establish in Okiot, Bais City will

not only benefit the owners but the locality and workers too. Every year we are targeting

to send at least 20 workers to enhance their skills using g proper training. The burliness

owners seeks to expand its business by opening our first branch in Tanjay City, Negros

Oriental. The business will be Initially funded by the owners. It plans to fund its

expansion through new investors.

The market opportunity in Canibol Port, Okiot, Bais City is very convincing, up to

this moment, the place never have a restaurant that the tourist and locals can visit

before proceeding to their designed location where they can have their breakfast, lunch,

and dinner. Customer service will help us hit our sales target. This opportunity will

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punch Bistro Balnéaire revenue of ₱1,067,099,950.00 in a year. This sales forecast is

very approachable.

Dealing with difficulties in a new business, we plan to become cash flow

positive on a monthly basis in our first year. Our financial plan is standpat with a focus

on cash flow, different revenue streams, and a procedure in seeing risks. Our profit from

concessionaires will go directly to our savings for contingency purposes.

The people who will make this vision a reality are Glomary Faith Durango, a

student who will manage the human resource, Wenyljean Erojo, who will manage the

finances and John Rafael Cababao, who will be uncharged in marketing whose

expertise and personality is our weapon in persuading customers and she will be our in-

charge in processing the documents needed in running our business. Crews and

workers under the three management will be hired in accordance of their qualifications

and skills needed.

Bistro Balnéaire will create awareness by coordinating with the local

government, the Barangay Captains and Kagawads, and then finally talks to the local

citizen living in the area with the permission from the Barangay Captain. We will also

create awareness in the internet by the use of social media, Facebook, and Instagram.

Bistro Balnéaire will offer variety of fresh quality seafood for breakfast, lunch and dinner.

Our marketing strategy will not only focus on the taste of our food. Our price range also

will attract customers. In the beginning, creating promotion is considered as introduction

of our restaurant to the market.

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 We need ₱750,000.00 for start up capital, which will be equally divided by the

owners. Initially, we will have 15 full time workers: 1 marketing director and 3 HR

workers. Finance Director, 1 financial Assistant and 2 tax officers. 1 HR director and 3

HR workers.

Bistro Balnéaire can be reached through the following:

+631051357271

BistroBalnéaire@gmail.com

www.BistroBalnierecompany.com

III. THE BUSINESS PROPONENTS

We are aware that there is a slight risk trying to open a Seaside Restaurant at

Canibol Port, Okiot, Bais City which will be open from 8:00 AM in the morning up to

10:00 PM in the evening, especially, considering that the projected place is located in

an area with less percentage of average income. Starting business like ours is risky

because we need more supervision than other types of business. Other obstacles will

face includes the permits and licenses that we need to get before operating the

business, but once we have surpassed these challenges, we strongly believed that

Bistro Balnéaire will head in a positive direction. Our business has the capability to not

only stable but become successful.

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Our business is a partnership tpe of business. The proponents are Ms. Glomary

Durango, Ms Wenyljean Erojo, and Mr John Rfael Cababao. A student of grade 12-

Orchid. Our outmost priority is to do our best to make Bistro Balnéaire different from the

competitors who established the same kind of business in the same location. Having an

internet that the customers could use is our winning strategy. The plan that we have will

surely make our customers feel that their satisfaction is our top priority.

We want our restaurant to be homey. Customers can sit and relax, enjoying the

peaceful scenery of the ocean and at the same time enjoy their food. The location

where we will build the Restaurant is accessible to all tourist and locals. The team

strongly believes that Bistro Balnéaire will be successful. Product offeing, price range

and customer service will make Bistro Balnéaire, a place to go and a place to reminisce.

We take pride of our products and services.

IV. MARKETING PLAN STRATEGY

A. Marketing Plan

The target market are local citizens of Bais City, nearby cities and town of Negros

Oriental and the foreigner, age ranging from 10 to 70 years old with an average income

of at least 23000.00. Interested in dolphin and whale watching, sea related activities,

and a seafood lover. 50% are working men and women who passionately loves

recreational activities and often goes on vacation with the family. 35% are teens and

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young adults who loves to swim and adventurous. 15% are the tourist who visits the

place for a small amount of time who finds places with great scenery.

B. Promotion

Bistro Balnéaire will use social networking sites such as Facebook and Instagram

in promoting the restaurant online. Advertisement both in local TV channels and Radio

stations consuming a 2 minutes clip op promotion. Crews will then hand out fliers the

business and the exact of the opening the restaurant.

C. Pricing Strategy

The pricing of our products and services will include the total marketing budget

for the present month and an expected of 50% mark-up. Bisto Balnaiere aims to

achieve our monthly revenues and a projected profit gained.

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V. PRODUCTION PLAN

A. Product and service description

Bistro Balnéaire offers 16 dishes which are made with fresh seafood such as

clams, oysters and fire fish meat. Seafood is widely known in the market. Markey

Resources such as this are considered seasonal. Their smells with the strong aroma,

generally very bring “fresh” smell. Even if they varies in the taste, dishes served in

Bistro Balnéaire are often sweet firm and spicy, based on the customers preference.

Seafood offers such as D and B2 vitamin, calcium, phosphates and minerals such as

iron, zinc and iodine.

B. Production process

1. Clean the seafood with sodium chloride

2. Quality control before and after cleansing

3. Soak in lukewarm water

4. Marinate

5. Cook either grilled, microwave or fry

6. Quality control before and after cooking

7. Pack for serving

C. Production Flow

The process in cooking seafood dishes is both human labor and machines. With

the proper working process and utilization of both human and machines, the quality of

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the seafood is guaranteed. The step and explanation or each production process are as

follows:

1. Cleanse the seafood with sodium chloride

When the correct amount of seafood is gathered, the first step of production takes

place. Seafood will be selected according to category and will be separated. Selected

groups of seafood will be washed with water which has sodium chloride or better known

as salt with ratio of 2:1.

2. Quality Control before and after cleansing

Production manager will check the ratio of the water and salt. After it is cleansed,

he will check whether the seafood have thoroughly cleaned.

3. Soak in lukewarm water

Categorized seafood will then be soaked in a container for 10 minutes to remove

salt temperaments.

4. Marinate

After, seafood will be transferred to another container with wine or cites, sesame oil

and flavoring ingredients such as spices.

5. Cook

Marinated seafood will be cooked according to the preference due to the dish

ordered. Cooking methods will vary based on the dish preferred.

6. Quality Control before and after cooking

Production manager will check if the seafood is cooked accordingly.

7. Pack for serving

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 Production manager will prepare the dish and pack ready for serving.

D. Tools and equipment used:

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12
Projected Cost of Equipment

Oven 20,000.00

Food Processors 15,000.00

Slicer 10,000.00

Sharpening Stones and Kitchen Equipment 5,000.00

Microwave 25,700.00

Gas or Electric Grill 30,000.00

Deep fryer 25,500.00

Fridges and freezers 50,000.00

Storage rocks and Shelving 15,000.00

Steam Tables 23,200.00

Total 219,900.00

VI FINANCIAL FORECAST

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 Glomary, Wenyljean and Rafael opened up a Seaside Restaurant, Bistro

Balnaire. They serve 16 dishes 8 servings, mainly the appetizers, main course and the

dessert.. They get their supplies from a local market for only 2,000.00 per 5 kilos. They

added 50% mark up.

Every month, their revenue increases 10% every month, except July to August. It

is assumed that Seafood Restaurants are considered to be seasonal, It is assumed

that there is a decrease of 5% from July to August since it is an off-peak months.

Every month, they purchased 100 kilos of seafoods. The supplier then changes

6,750.00 for every 25 kilo.

Cost of goods sold

Merchandise Inventory, Beginning P 00.00

Add: Net cost of purchases 353,400.00

Freight in 27,000.00

Cost of goods available for sale 380,000.00

Less: Merchandise Inventory, End 00.00

Cost of goods sold P 380,000.00

The Operating expenses and assumed amount are presented below:

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Operating Expenses

Add: Internet connection P 1,799.00

Utilities (Electricity and Water) 5,000.00

Miscella beneous expense 1,000.00

Total Operating expenses P 7,799.00

The calculation for the cost incurred for the month of January

Cost of goods sold P 353,400.00

Total Operating Expense 7,799.00

Cost P 361,199.00

FINANCIAL DOCUMENTS

1. Sales forecast

2. Start-up Cost

3. Operating cost

4. Projected cash flow

Risk Important Assumption

January to June - increase of 10%

July to August - decrease of 5%

September to December - increase of 10%

TABLE 1

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 PROJECTED DAILY REVENUE
Bistro Balnéaire
Merchandise/ Cost per unit Mark up 50% Selling Price Projected Projected
Product volume Revenue
Average (Daily)
No. of
Items
sold
(daily)
Halabas na Hipon, 200.00 125.00 325.00 3 975.00
Kinonot, Lamango servings
Camarob Rebosado, 210.00 125.00 335.00 5 1,675.00
Pinangat, Rellenong servings
Bangus
Kinilaw, Adobong 130.00 125.00 255.00 6 1,530.00
Pusit, Sinigang na servings
hipon, and Daing na
Bangus
Steamed Crabs and 330.00 125.00 355.00 5 1,775.00
Oyster servings
Lobster Roll 350.00 125.00 475.00 5 2,375.00
servings
Crispy Fish Tacos 300.00 125.00 425.00 7 2,975.00
with Chili-Roasted servings
Corn
Smoked Salmon 350.00 125.00 475.00 7 $,325.00
Smorrebrod servings
Brow-butter Crab 200.00 125.00 325.00 7 2,275.00
Roll servings
Total: 2,070.00 1,000.00 3,970.00 45 16,905.00
servings

Table 2
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 Projected Monthly and Yearly Revenue
Bistro Balnéaire

Merchandice/ Selling Price Projected Projected Projected Projected

Product Volume Revenue Volume Revenue
No. of items (Monthly) Average No. (Yearly)
sold (Monthly) of Items sold (
Yearly)
Halabas na Hipon, 325.00 90 29,250.00 1,095 171,450.00
Kinonot, Lamango
Camaron Rebosado, 335.00 150 50,250.00 1,835 91,706,250.
Pinangat, Rellenong 00
Bangus
Kinilaw, Adobong 255.00 180 45,900.00 2,190 10,052.100
Pusit, Sinigang na
hipon and Daing na
Bangus
Steamed Crabs and 355.00 150 53,250.00 1,825 97,181.250
Oyster
Lobster Roll 475.00 150 71,250.00 1,800 128,250.00
0
Crispy Fish Tacos 425.00 210 89,250.00 2,520 224,910.00
with Chili-Roasted 0
Corn
Smoked Salmon 475.00 210 99.750.00 2,5520 251,370.00
Smorrebrod 0
Brow-butter Crab 325.00 210 68,250.00 2,520 171,990.00
Roll
Total: 2,970.00 1,3500 507,150.00 16,295 1,067,099,9
50

Table 3:
Projected Monthly Revenue
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 Bistro Balnéaire
Month January February March April May June

Revenue 557,856.00 613,151.5 675,016.65 742,518.31 816,770. 14 898,447.15

Month July August September October November December

Revenue 853, 524.8 810,848.56 891,933.41 981,126.75 1,079,239.42 1,187,163.36

Table 4
Projected Cost of Goods Sold (Monthly)
Bistro Balnéaire
Merchandise/ Product Cost per unit Projected Volume Projected Cost of
Average No of Items Purchases (Monthly)
so (Monthly)
Halabas na Hipon, 200.00 90 18,00.00
Kinonot, Lamngo
Camaron Rebosado, 210.00 150 31,500.00
Pinangat, Rellenong
Bangus
Kinilaw, Adobong 130.00 180 23,400.00
Pusit, Sinigang na
hipon and Daing na
Bangus
Steamed Crabs and 330.00 150 49,500.00
Oyster
Lobster Roll 350.00 150 52,500.00
Crispy Fish Tacos 300.00 210 63,000.00
with Chili-Roasted
Corn
Smoked Salmon 350.00 210 73,500.00
Smorrebrod
Brow-butter Crab Roll 200.00 210 42,000.00
Total 2,070.00 1359 353,400.00

Table 5

Freight-in paid by Glomary, Wenyljean and Rafael

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Merchandise/ No. of items sold Projected Volume Freight in
Product (Daily) Average No. Of (January)
Items purchased
( Monthly)
Halabas na 3 servings 90 1800.00
Hipon ,Kinonot,Lam
ango,
Camaron Rebosado 5 servings 150 3,000.00
Pinangat Rellenong
Bangus
Kinilaw, Adobong, 6 servings 180 3,600.00
Pusit, Sinigang na
hipon, and Daing na
Bangus
Steam crabs and 5 servings 150 3,000.00
Oyster
Lobster Roll 5 servings 150 3,000.00
Crispy Fish Tacos 7 servings 210 4,200.00
with Chili-Roasted
Corn
Smoked Salmon 7 servings 210 4,200.00
Smorrebrod
Brow-butter Crab 7 servings 210 4,200.00

Roll

Total 45 servings 1,350.00 27,200.00

Table 6

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 Projected Monthly Cost ( Year 1)
Bistro Balnéaire
Month January February March April May June

Cost of 353,400.00 388,740.00 427,614.00 470,375.4 517,394.94 569,134.43

Goods
Sold
Expenses 7,799.00 8,578.9 9,436.79 10,380.39 11,418.42 12,600.26
Total cost 361,199.00 397,318.9 437,050.79 480,737.79 528,813.36 581,734.69
and
expenses

Month July August September October November December

Cost of 540,677.71 513,634.83 564,998.31 621,498.14 683,647.95 752,012.74
goods sold
Expenses 11,970.00 11,371.5 12,508.65 11,257.79 12,383.56 13,621.91
Total Cost 552,647.71 525,006.33 557,506.96 632,755.93 696,031.51 765,634.65
and
Expenses

Table 7
Projected Net Porift/Net Loss
Bistro Balnéaire

Particular January February March April May June

Total Revenue 557,865.00 613,651.5 675,01665 742,518.31 816,770.14 898,447.15
Less: Total 361,199.00 397.318.9 437,050.79 480.737.79 517,394.94 518,734.69
cost of
purchases and
Expenses
Net Profit 196,666.00 216,312.6 237,965.86 261.780.52 299,375.2 316,712.46

Particular July August September October November December

Total Revenue 853,524.8810,8484.5 891,933.41 981,126.75 1,079,239.42 1,187,163.36
6
Less: Total 552,647.71 525,006.33 577,506.96 632,755.93 696,031.51 765,634.65
cost of
Purchases
and Expenses
Net Profit 300,877.09 285,842.23 314,426.45 348,370.82 383,207.91 421,28.71

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Contingency

We know that Seafood Restaurant is famous all around the country. But the most

common problem that our business may encounter is climate change. We know that

changing seasons could cause fewer people to visit our restaurant. There is a possibility

that our business may have a small income.

Projected Statement of Owner’s Equity as of December 31, 2023

Bistro Balnaiére

Glomary, Rafael and Wenyljean’s capital, -

beginning
Add: initial investment P 750,000.00
Less: Glomary, Rafael and Wenyljean drawing 00.00
Total 750,000.00
Add: Total profit 3,582,824.84
Wenyljean, Rafael, Glomary capital, end P 4,332,824.84

Projected income statement of year 1 as of December 31, 2023

Bistro Balnaiére
Sales P 10,108,105.05
Less: Sales returns and allowances 00.00
Sales discount 00.00
Net Sales 10,108,105.05
Less: Cost of goods sold and operating 6,462,019.2
expenses
Gross Profit P 3,582,824.84

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 Bistro Balnéaire
Projected Balance Sheet
as of December 31, 2023
Assets
Current Assets
Cash 40,000.00
Accounts Receivable -
Prepaid Expenses 60,000. 00
Total Current Assets P 100,000.00
Fixed Assets
Equipment 219,000.00
Furniture and Fixtures 100,000.00
Land 140,000.00
Building 190,000.00
Total Fixed Assets P 650,000.00
Total Assets P 750,000.00

Liabilities and Owners Equity

Current Liabilities
Accounts Payable 50,000.00
Notes Payable 20,000.00
Other Accured Expenses 55,000.00
Total Current Liabilities P 125,000.00
Non-current Liabilities
Loan Payable 125,000.00
Income Tax Payable -
Total Non-current Liabilities 125,000.00
Total Liabilities P 250,000.00

Owners Equity
Share Capital 250,000.00
Bistro Balnéaire Drawing (3,332,824.84)
Current Year Earnings 3,582,824.84
Total Shareholders’ Equity 500,000.00
Total Liabilities and Owners Equity P 750,000.00

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VII. Legal Aspect

We restaurant owners must carefully consider the best corporate structure for our

business, hence, Bistro Balnéaire, operating director John Rafael Cababao with the

help of HR department head, Glomary Faith Durango will comply the following:

Intellectual property

The business attorney will help register the name of your restaurant or food

creation as trademark.

A. Entity- Bistro

Balnéaire will find a qualified business law attorney that will help them with all

legal paperwork’s.

B. Zoning

Business representatives will then plan on how to use the place and then identify

possible locations accordingly.

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C. Licenses and Permits

Restaurants often require a number of licenses and permits from local governing

bodies. (FDA, BIR, ect.)

D. Patron and Employee Safety

To ensure the ell-being of all employees, representatives will review all

occupational safety and Health Administration policies.

E. Insurance

Representatives along with the attorney will seek with the insurance agent and

have our restaurant experience to ensure that everyone is projected.

F. Franchises

Business attorney and representatives will encounter more legal considerations

including the consuming review of the disclosure document and the franchise

agreement.

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VII. .Appendices

Job Description

Operation Director ( John Rafael Cababao) he will manage the activities of the

business overseeing the whole operating department to improve efficiency and reduce

costs if needed.

Finance Director (Wenyljean Erojo) she will be responsible for the financial

forecasting and planning posses strong leadership, technology, analytical and

communication skills .

Human Resource Director (Glomary Faith Durango)- she will plan, lead, direct,

develop, and coordinate the policies, activities, ensuring legal compliance and

implementation of the organization’s mission and talent strategy.

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26
27
ORGANIZATIONAL CHART

Picture of

product

Halabas na

Hipon,

Kinonot

Lamnyo

28
 Camaron Rebosado, Pinangat, Rellenong Bangus

Kinilaw, Adobong Pusit, Sinigang na hipon and Daing na Bangus

Steamed Crabs and Oyster

29
 Lobster Roll

Crispy Fish Tacos with Chili-Roasted Corn

Smoked Salmon

Smorrebrod

30
Brow-butter Crab Roll

31
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%22&hl=en&sa=X&redir_esc=y#v=onepage&q&f=fal.

Kamińska, M. (2021). Seafood Restaurant Business Plan Examples. Retrieved on

December 24,2022. Retrieved from https://www.upmenu.com/blog/seafood-restaurant-

business-plan-examples/.

Patrick. (2022). Top Seafood dishes in the Philippines. Retrieved on December

24,2022. Retrieved from https://www.discoverthephilippines.com/top-seafood-dishes-in-

the-philippines/

editorial@tasteatlas.com. (2022). 10 Most Popular FILIPINO SEAFOOD DISHES.

Retrieved on December 24,2022. Retrieved from https://www.tasteatlas.com/most-

popular-seafood-dishes-in-philippines

Sevier, J. (2017). 24 of Our Favorite Fish and Seafood Sandwich Recipes. Retrieved on

December 24,2022. Retrieved from https://www.epicurious.com/ingredients/fish-and-

seafood-sandwiches-and-burgers-recipes-gallery.

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Sual, P.(2020). Process for Water Application. Retrieved on December 24, 2022

Retrieved from https://web.facebook.com/SualPang.page/posts/3385880898102532?

comment_id=3386002721423683&_rdc=1&_rdr.

Electrician, Philippines.(2020). Electrical Permit. Retrieved December 24, 2022.

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comment_id=3386002721423683&_rdc=1&_rdr

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