BUSINESS PLAN

IJEL Restaurant
Palomoc National high school, Purok Narra, Palomoc ,Titay,
Zamboanga Sibugay
IJEL. cogmail.com.
Adviser: Roselou Cotales

Ownd by:Ivy S. Bagalanon

Elvie Jane T. Epao
Leogie P. Jocson
Mary Joyce A. Monsale
1.0 Executive Summary
Our business will be a restaurant named IJEL restaurant because that was the first letter of our
name as partners and also, we thought that it was amazing and unique. As business partners we
will consistently provide high customers value through quality food, good and strong customers
orientation. The latest trend survey in the restaurant industry shows that the interest in food
with natural ingredients would continue to grow. In accordance to this trend, we plan to offer
quality & nutritious.
The restaurant will be located in Purok Narra, Barangay Palomoc, Municipality of Titay and
province of Zamboanga Sibugay.
There are 4 members in the business each will contribute 1,700 to make 5,750as capital. This
capital will help us buy kitchen utensils and equipment that the restaurant needs. We will put
tarpaulin in front of our stall to convinces people and to let them know that there is a restaurant
in this area.

2.0 Background of the business

2.1 Introduction to the business

Our business company is restaurant business. We will provide delicious meals to our customers.

Product
Product Price Description Tools
/ingredients

Different Oil Fun

viget Soy sauce Ladle
able Onion Taper wares
Garlic
Magic
Water
Salt

Fresh Micky Oil

and golden Mafran
Bihon Onion
Garlic
Water
Salt
Magic

2.2 Overview
 Company's Logo

Company's Name
IJEL Restaurant

Owners Name: Ivy S. Bagalanon

Elvie Jane T. Epao

Mary Joyce A. Mondale
Leogie P. Jocson

Type of Business
Partnership

Date of Establishment
Nov:/2022
Company Address
Palomoc National High School Purok Narra PalomocTitay Zamboanga Sibugay
Start-up Capital
5,750
Product
Dishes
Main Activity
Manufacturing of products, marketing and selling the product
Number of staff 4 Person

2.3 Mission and Vision Statement

2.3.1 Mission statement

To provide the highest quality product at the lowest possible price the best consumer
experience in the industry, and respect for our employer, business partners and community.

2.3.2 Vision

To serve happiness to our customers through delicious, quality meals and extra ordinary
restaurant experience while working towards the greater good for our employees, community
and environment.

2.4 keys to success

The key to success for IJEL Restaurant

As kind as the name of our restaurant we will keep the

Reputation quality of food while respecting the costumer or
employee. We will always keep our staff responsible.

Location The business will be at Palomoc ,Titay, Zamboanga

Sibugay near the Palomoc National High
School Campus. This making it accessible to students
and teachers.
Product

We will make sure that level of food will be flavorful and

Product satisfactory to the costumer taste.

3.0 Administration and Human Resources Plan

3.1 Business Strategies

Restaurant marketing strategies include advertising, promotion, focusing on guest loyalty,

customer service, menu design. A restaurant marketing strategy is a plan that helps restaurant
owner to increase their sales and profits. The goal of a restaurant marketing strategy is to
attract guests who will then choose to dine at our restaurant.

A. Administration and Human Resources Department

 The admin and human resources department is always monitoring what's happening in
our restaurant and they also monitoring if there have some problem in our restaurant.
 This department also addresses to the concerns of the costumers to our dishes of our
restaurant that might be encourage the other costumers towards our restaurant and
service.
B. Marketing Department
 This department ensures that there in one "best way" to market our restaurant, as it all
depends on our category, audience, location and more.
C. Operational Department
 The operational department ensures that all the materials and tools for the processing of
our dishes is clean and present.

3.2 Job Description

A. CEO: Ivy S. Bagalanon

The CEO mange and contact every department for Instructions. Every department has to report
to the CEO and updates her about the changes and needs about the restaurant.
B. Administration Management & Financial Management: Leogie jocson
The administrator is in charge with monitoring on the business operation. If there are any
problems between the costumers or even between the staff, these this administration is
instructed to settle any kind of situation that can affect the restaurant and working place of the
staff. He is also in charge with managing the restaurant finances this include the financial
statement.
C.VP. Operation Management: Mary Joyce Monsale
She is in charge to manage the production process of the restaurant, marketing strategies. Her
job is to promote the product and also transporting from the production area to the school
campus.
D. Marketing Management: Elvie Jane Epao
She is in charge with the marketing process, from creating the marketing strategies her job is to
promote the product. She is also in charge with promoting product the product social media she
is also through social media; she is also responsible in taking reservation online and report it to
the operational department.

3.3 Organizational chart

 .

Ivy S. Bagalanon
C.E.O

KAlex Martinez Leogie Jocdon

Kathy Sanchez VP Finance:
VP Admin:
VPOperation:

Leogie Jocson Mary Joyce Monsale Elvie Jane Epao

Admin Management: Operational Marketing Management:
management:

4.0 Market Plan

Khanna Fernandex
Multimedia
Management:
 4.1 Introduction

As student and teacher who use their brain daily. We always crave for flowerful taste of food
during breakfast, lunch, & dinner time. The perfect taste of food brings the costumer happiness
to their life so they will be able to enjoy the food every swallow.

The restaurant near at school campus it can give a good advantage to help the student and
teachers to easily to buy a food and they will not have to go far to buy some food.

4.2 target market

IJEL Restaurant wants the teacher staff and students near the Palomoc National High School
from grade 7 to senior level

4.3 Trends
 Provides convenience because it's inside the campus
 More direct food orders are coming through
 The labor shortage can be managing our three smart restaurant technology

SWOT
Strengths
 High service level.
 Close to the customers.
 Great customers experience delivered.
 High level of customers loyalty.
 Great value product.
Weakness
 Limited product range.
 No company app.
 Not enough funding.
 Difficult access to capital and funding.
Opportunities
 Further develop our sales or service team.
 Attract new customers through special offers.
 Grow customer loyalty Intention.
 Improve the overall customer experience.
Threats
 Rising fixed costs.
 Costumers becoming more price sensitive.
 Home delivery competitors.
 Slower growth due to the inability to raise funds
 4.5 4P's (place, price, promotion, packaging/ strategy and implementation

4.5.1 Place

This place occupies near the whole campus at Palomoc National High School we will be using
direct serve strategy. Instead of staying in one place the operational department personally
engage the costumers their classrooms and house.

4.5.2 Place

The price of a serve the diches is depend of the dish that we made. We are planning to make the price constant
unless there is a rise in the price of the ingredients.

4.5.3 Product

We will make sure that level of food will be flavorful and satisfactory to the customer taste.

4.5.4 Promotion

To promote the business the marketing department created a tarpaulin in front of our restaurant.

5.0 Operational Plan

5.1 Production

The production will be manufactured by hand. Process of cooking meals will be homemade. The quality of food will
be nutritious. However, our restaurant mass produced dishes contain noticeable amount of salt and use palm oil
for the fats. And also contain cabbage, carrots for the ingredients of our dishes.

The chief can make dishes that can attract the costumers’ eyes at first glance, The dishes are only limited each day
so there's no need for more workers.

5.2 Manufacturing process

The dishes production is manufactured by hand, we are not using electric machines for our food and we must do
step by step. First is preparing of ingredients and materials then processing the vegetables and taste it, next put in
the pan and we will using magic sarap so we can create a delicious dish. After the dish is cooked, we will cool it
down and start packaging the dish into a transparent cellophane and it can ready to sale
5.3 Personnel

The dishes cooked everyday can be handle by yo workers. The one staff will be in charge of assisting the workers for
preparing the ingredients and the transparent cellophane. And overall, the four members will sail the food.

5.4 Inventory

The basic ingredients needed are cabbage, carrots, magic sarap, oil, salt, silver swan and the
most importantly is golden bihon. The material needed for packaging is a transparent cellphone
and after that the food is ready to sale

5.5 Location

Our manufacturing area is located in purok Narra Palomoc Titay Zamboanga Sibugay

6.0 Financial Plan

IJEL restaurant

Income statement for the month of December 22

Net Sales php 1000

Cost of sales php 300

Ingredients
Materials php 50
Total of cost of sales php 1350

Gross Profit php 100

OPERATING EXPENSES

Utilities php 400

Direct salary php 100

Total operating expenses php 1450Net income php 650

 TABLE OF CONTENTS

1.0 Executive Summary..............................................................................1

2.0 Background of the Business................................................................2

2.1 Introduction of the Business................................................................3

2.2 Overview.................................................................................................4

2.3 Mission and Vision Statement..............................................................5

2.3.1 Mission Statement...........................................................................6

2.3.2 Vision..................................................................................................7

2.4 Key to success......................................................................................8

3.0 Administration and Human Resources Plan..........................................9

3.1 Business strategies.............................................................................10

3.1 Administration ang Human Resources Department...........................11

3.3 Marketing Department.........................................................................12

3.2 Operational Department...........................................................................13

3.3 Job Description.........................................................................................14

4.0 Market Plan................................................................................................15

4.1 Introduction...........................................................................................16

4.2 Target Market.......................................................................................17

4.3 Trends....................................................................................................18

4.5.1 lX. 4P’s (Place, Price, Promotion, Packaging/strategy

Implementation) ...............................................................................................19
5.0 Operational Plan..........................................................................................20

5.1 Production...................................................................................................21

5.2. Product.................................................................................................22

5.3. Promotion.............................................................................................23

5.4. Inventory..................................................................................................24

5.5 Location....................................................................................................25

6.0 Financial Plan...........................................................................................26