Bingers Base PDF

Binger’s Base
One Kalayaan Place, Bldg. #284 Samson Road Caloocan City
(02) 282-2114
www.facebook.com/bingersbase.ph
EXECUTIVE
SUMMARY
“Tealiciously made for you” Page 1

Binger’s Base
(02) 282-2114
Introduction
This feasibility study is the product of combined ideas of the researchers. In which different
concepts from different individuals were compiled together in this document. This paper consists
of important and detailed information needed for managing a start-up business.
The researchers came up with the concept of opening a teahouse. The said business will be
named as “Binger’s Base” which will be under the company of “Circle 11”. This paper contains
the mission and vision of the company, which will be the factors for existing. In addition to that,
the goals and objectives will serve as its primary fuel to continue its operation. It also stated in
here about the products that the business would be offering, the packaging, and the prices of food
served in the menu. The number of employees needed to operate the business, the salaries and
benefits of the employees and some motivational strategies, these are all essential in managing the
business so the researchers carefully analyzed each of it. All expenses that will be used in here are
listed in the financial report such as raw materials that was purchased, machineries, supplies, and
equipment. The details that are giving the clear picture of what will be the store actually looks like
are also included in here.
Everything that was mentioned in here was for the launching and operating a successful
business someday.

Binger’s Base
(02) 282-2114
Historical Background
The birth of tea in China Tea was often thought as being a quintessentially British drink,
and we have been drinking it for over 350 years, but in fact, the history of tea goes much further
back. The story of tea begins in China. According to a legend, in 2737 BC, the Chinese emperor
Shen Nung was sitting beneath a tree while his servant boiled drinking water. When some leaves
from the tree blew into the water, Shen Nung, a renowned herbalist, decided to try the infusion
that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink
was what we now call tea. It is impossible to know if there is any truth in this story. Many centuries
had passed after the launching of drinking teas in China; it was spread throughout the western
countries. Containers of the teas had been found in tombs dating from the Han dynasty (206 BC -
220 AD) but it was under the Tang dynasty (618-906 AD). Tea was officially established as the
national drink of China and it became a favorite drink during the late eighth century. In addition
to that, a writer called Lu Yu wrote the first book about tea, and was entitled as Ch'aChing, or Tea
Classic. Japanese Buddhist monks who travelled in China to study - first introduced tea in Japan.
Tea drinking has become a vital part of Japanese culture, as seen in the development of the Tea
Ceremony, which may be rooted in the rituals described in the Ch'aChing.

Binger’s Base
(02) 282-2114
Company Objectives
i. To reduce the employee’s turnover by 10% by introducing new employee

assistance programs or seminars within the next 6 months of operation.
ii. To be ahead from one of the competitors after 3yrs of operation.
iii. To reduce customer’s complaint by 10% per month by reviewing their feedbacks
and putting a suggestions box inside the store.
iv. To get a return on investment after 3years.
v. To gain future investors after 3 years of operation.
VISION AND MISSION
Vision
A tea house that is well known for serving varieties of tea based beverages that suits
for all generations and offers healthy, delectable, and will quench the thirst of our customers.
Mission
To become one of the well-known tea houses in Metro Manila that serves flavorful
choices of beverages and will give the consumers a remarkable experience inside the store.

Binger’s Base
(02) 282-2114
Name of the Company
“CIRCLE 11”
Eleven- is a numeric figure that symbolizes our group which represents each one
of us.
C -Stands for circle. And by circle, it means the partners are united as one. It also
means wholeness which pertains to the unity of our group.
Organizational Logo
The dark blue and light blue color of the letter C represents cleanliness of the tea that we
serve, and can create a sense of relaxation. Light yellow of the word ELEVEN represents happiness
of our customers. Dark green lining represents the growth of our business in the market.

Binger’s Base
(02) 282-2114
Business name
Binger’s Base
Binger’s Base is a tea-based house that offers variety of tea-based drinks and serves
delectable side dishes that aims to satisfy the taste buds of the customers. Binger’s comes from the
word “Binge” which means a short period of time when you do too much of something or to eat,
drink, or simply, too much in a short period of time; while Base is referring to a place or an area.
Combining these two words, Binger’s Base will be a place for those who likes to eat or drink in a
short period of time.
Business logo

Binger’s Base
(02) 282-2114
Black Color – represent the strength of the business. It’s also represent the formality and
sophistically way of serving the product to the customers.
Cursive – represents consistent relationship or bond of the business with the customers.
Tea Leaf – represent the Tea based products.
Buildings – represents the surroundings of the business and the modernity of the facilities.
Small Circles – Represent the 11 owners of the business.
White Color of the word “Binger’s Base” – represents the cleanliness of the business.
Different colors of the small circles – represents different varieties of Tea-based beverages and
side dishes.

Binger’s Base
(02) 282-2114
Integrated marketing propositions
“Tealiciously made for you” will be our business’ tag line. This serves as a
welcoming message for our customers to make them feel special and appreciated. The word
‘deliciously’ was changed to ‘tealiciously’ to give consumers a hint that we offer tea based
beverages and the phrase ‘made for you’ means that we made each of our product delicious for
whoever reads the phrase.

Binger’s Base
(02) 282-2114
Location of the business
The location of our business “Binger’s Base” is located at One Kalayaan Place, Bldg. #284
Samson Road Caloocan city.

Binger’s Base
(02) 282-2114
MARKETING
ASPECT

Binger’s Base
(02) 282-2114
Introduction
The business partners came up with different marketing strategies that are going to use in order
to overcome the struggles as a new entrant. Objectives and goals were set to give the business a
direction and a clear vision of what it intends to achieve. The demand was thoroughly studied as
well as the supply; it was to determine what would be our position in the industry. After
determining who will be our competitors, we proceed on observing and studying their strengths
and weaknesses to gather the data needed in computing the market share. The products that we
will be offering in the market, the different marketing programs to build a relationship with our
customers while earning profit or sales, the prices of each products and how we come up with such
selling price was all stated in here.
The 4P’s of Marketing will be the highlight of this aspect. This is one of the important parts
of this paper for it will determine if the business will be able to generate an income and if it will
be able to overcome the challenges brought by the competition. Overall, this aspect will have a big
part in determining the success of the business.

Binger’s Base
(02) 282-2114
I. Marketing objectives
i. To achieve a return on the expenses used in advertising after 1 year.

ii. To achieve a return on capital within the span of 3 years of operation.
iii. To increase 3% of market share within the span of three years.
iv. To have a 2% increase in sales every year.
v. To increase 25% of consumer awareness in CAMANAVA every 1 year.
II. Marketing description
Binger’s Base is the name of the business and was located at Caloocan City (South); our
business will be offering different varieties of tea-based beverages as well as side dishes like pasta,
finger foods and cupcakes. The prices of the products are set lower than the competitors’ prices
for it can easily attract the consumers. The target markets of this business are those consumers who
belong in the B & C class. We served the products in new and convenient way on capturing
potential customers. We used various communication tools like advertisements, and online
campaigns that will be our strategy to promote the business.

Binger’s Base
(02) 282-2114
III. Projection factors
Business Name: “Binger’s Base”
Area Base Year Population Growth Rate
Caloocan City 2018 364,724 1.18%
Projected Population
Historical Population
Year Population
Year Population
2019 369,028
2017 360,471
2016 356,267 2020 373,383
2015 352,112 2021 377,789
2014 347,957 2022 382,247
2013 343,851 2023 386,757
Profile Filtration
Population Filtration 364,724
Age Bracket 15-24 (Based on Survey) 79%
288,132
Income Class B & C (Based on Survey) 83%
2019 Filtered Population 239,150
Incremental Growth Rate: 1.18%

Binger’s Base
(02) 282-2114
IV. ACTUAL DEMAND
Actual Demand
Target Market/ Market Demand 73,823
Divide 12 12
No. of months 7
2019 Actual Demand 43,063
Note:
*Binger’s Base will start its operation on June 2019.

Binger’s Base
(02) 282-2114
V. HISTORICAL DEMAND
Historical Population
Year Population
2017 360,471
2016 356,267
2015 352,112
2014 347,957
2013 343,851
Note:
*2018 Population - 364,724

Binger’s Base
(02) 282-2114
VI. PROJECTED DEMAND
Projected Population
Year Population
2019 369,028
2020 373,383
2021 377,789
2022 382,247
2023 386,757
Note:
*2018 Population - 364,724

Binger’s Base
(02) 282-2114
VII. Supply
Base Year Area Supply Growth Rate

2018 Caloocan City 606,049 1.18%
Projected Supply
Year Supply
2019 613,200
2020 620,436
2021 627,757
2022 635,164
2023 642,659
2018
Industry Players Operating Hours Seating Capacity Average Stay Daily Monthly Annual
ILoveMilkTea 11 25 1 hour 275 8,250 99,000
DinePlay 11 120 1 hour 1,320 39,600 475,200
YourSpace 11 70 1 hour 770 23,100 277,200
HideOuts 11 80 1 hour 880 26,400 316,800
Total 1,168,200

Binger’s Base
(02) 282-2114
2019
DinePlay 11 120 1 hour 1320 39,600 480,807
YourSpace 11 70 1 hour 770 23,100 280,471
HideOuts 11 80 1 hour 880 26,400 320,538
Binger's Base 11 50 1 hour 550 16,500 115,500
Total 1,297,485
*Note
*The Binger’s Base will start its operation on June 2019.

Binger’s Base
(02) 282-2114
2020
DinePlay 11 120 1 hour 1320 39,600 486,481
YourSpace 11 70 1 hour 770 23,100 283,781
HideOuts 11 80 1 hour 880 26,400 324,321
Total 1,396,296
*Note
*Binger’s Base will fully operate in the year 2020.
*Binger’s Base will increase its seating capacity by 5% in the year 2020.

Binger’s Base
(02) 282-2114
2021
DinePlay 11 120 1 hour 1320 39,600 492,221
YourSpace 11 70 1 hour 770 23,100 287,129
HideOuts 11 80 1 hour 880 26,400 328,148
Total 1,412,772
*Note
*Binger’s Base will increase its seating capacity by 9.5% in the year 2021.

Binger’s Base
(02) 282-2114
2022
DinePlay 11 120 1 hour 1320 39,600 498,030
YourSpace 11 70 1 hour 770 23,100 290,517
HideOuts 11 80 1 hour 880 26,400 332,020
Total 1,429,443
*Note
*Binger’s Base increase its seating capacity by 9% in the year 2022.

Binger’s Base
(02) 282-2114
VIII. Competitor’s analysis
A Galaxy Theme Cafe, is a cozy place to relax

and enjoy with its crib style comfort just like at
home.
A store that sells delectable meals and

beverages, and at the same time, they let you
play board games. This store has two types of
tables, the first is the traditional table and the
other one is the Japanese styled tables (the one
that let you sit on the floor).

Binger’s Base
(02) 282-2114
A tea shop that offers a delicious, high quality,

healthy and freshly – made tea drinks for
everyone.
This café used mosses and woods to amplify the

ambiance of the café. The café also features
accessible board games and puzzles which
prevents you from getting bored while waiting
for the food to be served.

Binger’s Base
(02) 282-2114
COMPETITOR’S ANALYSIS
PRODUCTS PRICE PLACE PROMOTION
YOUR SPACE
Year established: -Combos P15- P135 Location of the Social media accts:
2017 business:
-Rice Meals Facebook:
Years of operation: 1 -Unit 203 Uni

-Burgers and Fries 13,300+ likes and
year Center Bldg.
followers
-Salad
Samson Road,
Branches: None
-Pasta Caimito St.,
Caloocan City Instagram: none

-Desserts
-Beverages (Iced tea,
Milk Tea, Milk Establishments Twitter: none
Shake) nearby:
-UE
-STI
-Dine Play

Binger’s Base
(02) 282-2114
-Scrabbler Cafe
-Land Bank
Size:
-the space is not
too big yet it can
accommodate a lot
of customers with
its 70 seating
capacity.
Ambiance:
-galaxy themed
-crib style seats

Binger’s Base
(02) 282-2114
DINE PLAY
Year established: -Rice Meals P15- P149 Location of the Social media accts:
2017 business:
-Pasta Facebook:
Years of operation: 1 - 100 Samson

-Sandwiches 2,400+ likes and
year Road, Caloocan
followers
-Snacks and
City
Branches: None
Appetizers
-Frappes (coffee free Instagram:

Establishments
and coffee based)
50+ followers
nearby:
-Milk Tea (5 flavors)
-Land Bank
-Lattes
Twitter: none
-UE Auto Supply
-Smoothies
-Emans Cafe
-Your Space
Size:

Binger’s Base
(02) 282-2114
-has a seating
capacity of 120 and
is the biggest
among the
competitors
Ambiance:
-casual
-dim lights
-traditional tables
-Japanese styled
tables
-2 storey business

Binger’s Base
(02) 282-2114
I LOVE MILK
TEA
-Milk teas P60-P80 Location of the -social media accts:
Year established: business:

-Yogurt teas Facebook-
2013
- 182 Ma. Clara St.
12,000+ likes and
th
Years of operation: 5 Cor. 11 ave. East
followers
years Grace Park, Brgy.
90 District 7,
Branches:
Caloocan City
-Santa Cruz, Metro
Manila
Establishments
-Sampaloc, Manila
nearby:
-Quezon City, Metro
-Shrine of our Lady
Manila
of Grace Parish
-Paso de blas,
Valenzuela
Size:
-Monumento,
Caloocan - can only
accommodate few

Binger’s Base
(02) 282-2114
-Sta. Ignacia, customers with its
Quezon City 25 seating capacity
- Timog Quezon
City
Ambiance:
-Poblacion 2,
-refreshing
Valenzuela
-green and white
-Shaw Blvd,
theme
Mandaluyong
-casual lights
-Pulang Lupa, Las
Pinas
-GenT de leon,
Valenzuela
-Cubao, Quezon City
-Commonwealth
Ave., Novaliches
-Marikina, Metro
Manila

Binger’s Base
(02) 282-2114
HIDEOUT -Rice Meals P25-P320 Location of the Social media accts:

business:
Year established: -Sandwiches - Sabalo Caloocan, Facebook:
1460 Metro Manila
2015
-Couple Basket 10,900+ likes and
Years of operation: 3 (Nachos, Mojoes, & followers

Establishments
years tuna/ham) nearby:
-Nice Hotel
Branches: -Appetizers
-Astrotel
-Caimito Rd., -Pasta -Caloocan Bible

Church
Caloocan City
-Frappe
-Samson Rd., Size:

-Juices
Caloocan City - second to the
largest among the
-Iced Coffee
competitors. Has a
-Malingap Teachers
seating capacity of
-Hot beverages 80.
Villages, Quezon
Ambiance:
-Milk teas
-Gen. Luna St.,
-nature type
Malabon
-tables and chairs
are made of woods
-vintage styled

Binger’s Base
(02) 282-2114
Comparative Pricing Analysis
Your Space
Menu
Combos Price
Chicken Rice – Fries – Pasta – Iced Tea P125.00
Burger Steak Rice – Fries – Pasta – Iced Tea P125.00
Cheeseburger – Fries – Pasta – Iced Tea P135.00
Rice Meals
Burger Steak P65.00
Chicken Gravy Rice P65.00
Soy Garlic Chicken Rice P65.00
Spicy Pepper Chicken Rice P65.00
*Add Ons
Iced Tea P12.00
Extra Rice P15.00
Burgers
YS Original Burger P65.00
YS Cheese Burger P75.00

Binger’s Base
(02) 282-2114
*Add Ons
Ice Tea and Fries P30.00
Salad
Your Space Salad P70.00
Pastas
Spaghetti Meat Sauce P75.00
Carbonara P75.00
Appetizers
Cheesy Fries P60.00
Nachos Overload P80.00
Friescream P70.00
Friespaghetti P80.00
Desserts
Graham Ala Mode P55.00
Cotton Candy Burrito P65.00
Beverages
Iced Tea P15.00
Milky Way Tea P60.00
Hazelnut Frappucino P80.00
Black hole Shake P80.00
ASPC P68.28

Binger’s Base
(02) 282-2114
Dine Play
Meals
Buffalo Wings (with rice) Price
Honey Soy P79.00
Garlic Parmesan P79.00
Cheddar Jalapeño P79.00
Classic Hot P79.00
Sriracha Garlic P79.00
Half Dozen (2 flavors w/o rice) P149.00
Rice Meals
Longganisa P55.00
Beef Tapa P79.00
Porkchop P79.00
Fish Fillet P79.00
Pasta
Tuna Pesto P85.00
Carbonara P95.00

Binger’s Base
(02) 282-2114
Sandwiches
Grilled Cheese P55.00
Clubhouse P95.00
Snacks & Appetizers
Fries P55.00
Churros P55.00
Fried Oreos P55.00
S'mores P65.00
Nachos P85.00
Mojos P85.00
Waffle P85.00
Add-Ons
Rice Meals P15.00
Pearls P15.00
Iced Tea P25.00

Binger’s Base
(02) 282-2114
Dine Play
Menu
Frappes Price
Coffee – Free 16oz 20oz
Chocolate Chip P89.00 P115.00
Choco Peanut P89.00 P115.00
Vanilla Oreo P89.00 P115.00
Creamy Matcha P110.00 P135.00
Dark Chocolate P110.00 P135.00
Coffee – Based
Java Chip P110.00 P135.00
Hazelnut P110.00 P135.00
Caramel P110.00 P135.00
Mocha P110.00 P135.00
Cappucino P110.00 P135.00
Hot
Brewed Coffee P65.00
MilkTea
Pearl Milk Tea P65.00 P75.00

Binger’s Base
(02) 282-2114
Hokkaido P70.00 P80.00
Taro P80.00 P90.00
Honeydew P80.00 P90.00
Wintermelon P90.00 P105.00
Lattes(Iced)
Café Latte P99.00 P120.00
Mocha P99.00 P120.00
Caramel Macchiato P110.00 P135.00
Choco Macadamia P110.00 P135.00
Coffee Hazelnut P110.00 P135.00
Smoothies
Avocado P89.00 P115.00
Wintermelon P89.00 P115.00
Strawberry P110.00 P135.00
Mix Berries P110.00 P135.00
ASPC P95.81

Binger’s Base
(02) 282-2114
HideOut
Menu
Rice Meals Price
Burger 90
Chicken 80
Beef Tapa 80
Porkchop 80
Spam & Bacon 80
Tocino 80
Fish Fillet 80
Chicken Fillet 80
Shanghai Rolls 65
Longganisa 55
Hotdog 55
Sandwiches
Clubhouse 90
Bacon & Egg 60
Bacon & Cheese 55
Bacon 50
Ham & Egg 55
Ham & Cheese 50
Ham 40
Tuna 40
Couple Basket
Nachos, Mojoes& Tuna/Ham 185

Binger’s Base
(02) 282-2114
Appetizers Price
Chicken & Chips 120
Fish & Chips 110
Crispy Chicken Wings 110
Chicken Lollipop 110
Nachos 90
Mozzarella Poppers 85
Bacon Cheese Fries 85
Mojoes 80
Pizza Roll 80
Jalapeño Poppers 80
French Fries 60
Hotdog Roll 55
Hash Brown 25
Pasta
Lasagna 110
Baked Mac 100
Carbonara 100
Snack Basket
Mojoes, French Fries, Pizza Roll, Nachos 290
Bacon Cheese Fries 320

Binger’s Base
(02) 282-2114
HideOut
Menu
Frappe Price
Choco Hazelnut Oreo 125
Black Forest 125
MatchaKitkat 125
Choco Kitkat 120
Strawberry Kitkat 120
Hazelnut Oreo 120
Dark Mocha 120
Java Chip 120
Mocha Cookie Crumble 115
Mocha 115
Yogurt 115
Mango & Cream 110
Strawberry & Cream 110
Blueberry & Cream 110
Choco Hazelnut 110
Oreo Overload 110
Strawberry Oreo 110
Matcha Green Tea 110
Winter Freeze 110
Okinawa 105
Cookies & Cream 105
Peppermint 105

Binger’s Base
(02) 282-2114
Choco Strawberry 105

Double Dutch 105
Coffee Caramel 105
Coffee Hazelnut 105
French Vanilla 105
Choco Mint 105
Dark Chocolate 105
Chocolate 100
Choco Mousse 100
Strawberry Mousee 95
Caramel 95
Strawberry 90
Choco Taro 90
Vanilla 85
Taro 85

Binger’s Base
(02) 282-2114
Juices
Passion Yogurt 75
Strawberry Passion 70
Lychee 70
Citrus Green Tea 40
Red Ice Tea 40
Iced Coffee
Mocha 80
Coffee Caramel 80
Coffee Hazelnut 80
French Vanilla 75
Hot Beverages
Dark Mocha 75
Mocha 70
Coffee Caramel 70
Coffee Hazelnut 70
Coffee Vanilla 70
Caramel 65
Dark Chocolate 65
Chocolate 50

Binger’s Base
(02) 282-2114
Milk Tea
Choco Hazelnut Oreo 90
Dark Mocha 90
Black Forest 90
Mocha 85
Hazelnut Oreo 85
Coffee Caramel 85
Coffee Hazelnut 85
Choco Hazelnut 85
Okinawa 80
Yogurt 80
Dark Chocolate 80
Caramel 80
Oreo 80
Hazelnut 80
Strawberry Oreo 80
Wintermelon 80
Blueberry 80
Strawberry Choco 80

Binger’s Base
(02) 282-2114
Honeydew 80
Chocolate 80
Choco Mint 80
Peppermint 80
Double Dutch 80
Choco Taro 80
Mango 80
Taro 75
Strawberry 75
Vanilla 75
ASPC P90.63

Binger’s Base
(02) 282-2114
ILoveMilkTea
Menu Price
Milk Tea Large Extra Large
Royal 60 70
Wintermelon 60 70
Premium 60 70
Roasted 60 70
Hazelnut 60 70
Caramel 60 70
Vanilla 60 70
Taro 60 70
Chocolate 60 70
Mocha 60 70
Honeydew 60 70
Coffee 60 70
Strawberry 60 70
Mango 60 70
Coffee Caramel 60 70
Cookies & Cream 60 70

Binger’s Base
(02) 282-2114
Mochaccino 60 70
Black Forest 60 70
Double Dutch 60 70
Choco Oats 60 70
Banoffee Mudslide 60 70
Choco Fudge Sundae 60 70
Salted Caramel 60 70
TuttiFrutti 60 70
Choco Mousse 60 70
Choco Java 60 70
Tiramisu 60 70
Belgian Chocolate 60 70
Toffee Nut 60 70
Caffe Macchiato 60 70
Caramel Fudge 60 70
French Vanilla 60 70
Mocha Fudge Ripple 60 70
Dark Choco Cookie 60 70

Binger’s Base
(02) 282-2114
Popping Yogurt Tea Large Extra Large
Lychee 70 80
Strawberry 70 80
Mango 70 80
Peach Mango 70 80
Four Seasons 70 80
Fruit Tea
Green Apple 60 70
Wintermelon 60 70
Strawberry 60 70
Lychee 60 70
Mango 60 70
Peach Mango 60 70
Four Seasons 60 70
ASPC P66.09

Binger’s Base
(02) 282-2114
Binger’s Base
Product Price
Regular Large Extra

Powdered Milk Tea
Large
BANOFFEE P59.00 P79.00 P89.00
BELGIAN P59.00 P79.00 P89.00
BLACK FOREST P59.00 P79.00 P89.00
CAFÉ MACCHIATO P59.00 P79.00 P89.00
CHOCO JAVA P59.00 P79.00 P89.00
CHOCO MOUSSE P59.00 P79.00 P89.00
CHOCO OATS P59.00 P79.00 P89.00
CHOCOLATE P59.00 P79.00 P89.00
COFFEE P59.00 P79.00 P89.00
COFFEE CARAMEL P59.00 P79.00 P89.00
COOKIES AND CREAM P59.00 P79.00 P89.00
DARK CHOCO COOKIE P59.00 P79.00 P89.00
DOUBLE DUTCH P59.00 P79.00 P89.00
FRENCH VANILLA P59.00 P79.00 P89.00
HOT FUDGE SUNDAE P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
MOCHA P59.00 P79.00 P89.00
MOCHA FUDGE P59.00 P79.00 P89.00
MOCHACCINO P59.00 P79.00 P89.00
PREMIUM P59.00 P79.00 P89.00
ROYAL P59.00 P79.00 P89.00
SALTED CARAMEL P59.00 P79.00 P89.00
TARO P59.00 P79.00 P89.00
TIRAMISU P59.00 P79.00 P89.00
Matcha Regular Large Extra

Large
COOKIE MATCHA P59.00 P79.00 P89.00
CHOCO MATCHA P59.00 P79.00 P89.00
COFFEE MATCHA P59.00 P79.00 P89.00
MILKY MATCHA P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Fruit Tea Regular Large Extra

Large
FOUR SEASONS P59.00 P79.00 P89.00
GREEN APPLE P59.00 P79.00 P89.00
LYCHEE P59.00 P79.00 P89.00
MANGO P59.00 P79.00 P89.00
PEACH MANGO P59.00 P79.00 P89.00
STRAWBERRY P59.00 P79.00 P89.00
TUTTI FRUTTI P59.00 P79.00 P89.00
RASPBERRY P59.00 P79.00 P89.00
WINTERMELON P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Syrup Milk Tea Regular Large Extra
Large
CARAMEL P59.00 P79.00 P89.00
HAZELNUT P59.00 P79.00 P89.00
HONEYDEW P59.00 P79.00 P89.00
MANGO P59.00 P79.00 P89.00
VANILLA P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Frappe Large Extra
Large
CAPPUCCINO P90.00 P100.00
JAVA CHIP P90.00 P100.00
STRAWBERRY SHORTCAKE P90.00 P100.00
BLUEBERRY CREAM P90.00 P100.00
DARK MOCHA P90.00 P100.00
CHOCO MARBLE P90.00 P100.00
OREO P90.00 P100.00
STRAWBERRY OREO P90.00 P100.00
BLUEBERRY OREO P90.00 P100.00
COFFEE CRUMBLE P90.00 P100.00
CARAMEL MACCHIATO P90.00 P100.00

Binger’s Base
(02) 282-2114
Side Dishes
PASTA Price
CARBONARA P125.00
PESTO PASTA P75.00
SPAGHETTI W/ MEATBALLS P125.00
MAC AND CHEESE P75.00
FINGER FOODS
FRIES P65.00
BUFFALO WINGS P79.00
BEEF NACHOS P99.00
FISH FILLET P139.00
CUPCAKES
RED VELVET P89.00
MATCHA P79.00
CHOCOLATE P89.00
OREO P89.00
BANANA W/ CREAM CHEESE FROSTING P49.00
CARROT P89.00
MACAROON P39.00
ASPC P79.03

Binger’s Base
(02) 282-2114
IX. TARGET MARKET
2019 Filtration Population 239,150
Acceptability Rate 96%
Acceptability Population 229,584
Target Market
Acceptability Population 229,584
Affordability Bracket How much are you willing
77.00% to spend when buying a tea
based drink with side
dishes?
176,780
Ambiance Bracket What ambiance of the
58.00% store do you feel most
comfortable?
102,532
Frequency of Buying How often do you buy in a
72.00% tea house?
Target Market/Market Demand 73,823

Binger’s Base
(02) 282-2114
X. UNSERVED MARKET
Acceptability Rate
Our Tea based store offers different Tea based drinks and side Yes
dishes, have board games, books and open mic event in the
evening. Are you willing to go and buy in our Tea based store? No
Options Frequency Percentage Cumulative Frequency
Yes 192 96% 96%
No 8 4% 4%
Total 200 100% 4%
Unserved Market
Acceptability Population 229,584 100.00%

Target Market/ Market 73,823 32.16%
Demand
Unserved Market 155,761 67.84%

Binger’s Base
(02) 282-2114
XI. MARKET SHARE
Industry Players Operating Hours ASPC

ILoveMilkTea 11 P66.09
DinePlay 11 P95.81
YourSpace 11 P68.28
HideOuts 11 P90.63
Binger’s Base 11 P79.25
2018
Average Average
Average Average
Industry Operating Sales Per Peak Slack Customers Customers Company Industry Market
Customers Customers
Players Hours Transaction Hour Hour Per Per Sale Sale Share
Per Hour Per Day
Month Annum
ILoveMilkTea 66.09 41 17
11 29 320 9,611 115,335 7,622,490 41,753,017 18.26%
DinePlay 95.81 51 23
11 37 408 12,251 147,015 14,085,507 41,753,017 33.74%
YourSpace 68.28 32 10
11 21 230 6,889 82,665 5,644,366 41,753,017 13.52%
HideOuts 90.63 63 18
11 41 441 13,241 158,895 14,400,654 41,753,017 34.49%
Total 41,753,017 167,012,069 100.00%

Binger’s Base
(02) 282-2114
Market Share 2018
18.26%
34.49%
ILoveMilkTea
DinePlay
33.74% YourSpace
13.52% HideOuts
In the year 2018, HideOuts has a market share of 34.49%, followed by DinePlay with
33.74%, ILoveMilkTea 18.26% and YourSpace 13.52%. This only shows that HideOuts has the
highest market share in the year 2018.

Binger’s Base
(02) 282-2114
2019
Average Average
Average Average
Customers Customers
Per Hour Per Day
Month Annum
11 29 319 9,570 136,095 8,994,538 55,126,720 16.32%
11 37 407 12,210 173,478 16,620,898 55,126,720 30.15%
11 21 231 6,930 97,545 6,660,352 55,126,720 12.08%
HideOuts 90.63 63 18
11 41 446 13,365 187,496 16,992,772 55,126,720 30.82%
Binger's Base 11 79.25 47 17 32 352 10.63%
10,560 73,920 5,858,160 55,126,720
Total 55,126,720 220,506,882 100.00%
Market Share 2019
10.63% 16.32%
ILoveMilkTea
30.82% DinePlay
30.15% YourSpace
HideOuts
12.08%
Binger's Base
In the year 2018, HideOuts has a market share of 30.82%, followed by DinePlay with
30.15%, ILoveMilkTea 16.32%, YourSpace 12.08% and Binger’s Base with 10.63%. This only
shows that HideOuts has the highest market share in the year 2019.
*The Binger’s Base will start its operation on June 2019.

Binger’s Base
(02) 282-2114
2020
Average Average
Average Average
Customers Customers
Per Hour Per Day
Month Annum
11 29 319 9,570 160,592 10,613,555 68,179,461 15.57%
11 37 407 12,210 204,704 19,612,660 68,179,461 28.77%
11 21 231 6,930 115,103 7,859,215 68,179,461 11.53%
HideOut 90.63 63 18
11 41 446 13,365 221,245 20,051,470 68,179,461 29.41%
Binger's Base 11 79.25 47 17 32 352
10,560 126,720 10,042,560 68,179,461 14.73%
Total 68,179,461 272,717,845 100.00%
Market Share 2020
14.73% 15.57%
ILoveMilkTea
DinePlay
29.41% 28.77%
YourSpace
HideOuts
11.53%
Binger's Base
In the year 2018, HideOut has a market share of 29.41%, followed by DinePlay with
28.77%, ILoveMilkTea 15.57%, YourSpace 11.53% and Binger’s Base with 14.73%. This only
shows that HideOut has the highest market share in the year 2029.
*Binger’s Base will fully operate in the year 2020.

Binger’s Base
(02) 282-2114
XII. SWOT ANALYSIS
STRENGTHS WEAKNESSES
 Comfortable ambiance  Contamination of raw materials
 Reasonable product price  Absentees of employees
 Accommodative customer service  New entrant
 New variety of products  Improper process of finish dishes
 Experience of employee and beverages
OPPORTUNITIES THREATS
 Consumer innovators  Climate

 Market expansion  Competitors
 Alternative sources of raw materials  Increase in price of raw materials
 Seminars and team buildings  Negative feedback
 Future investors

Binger’s Base
(02) 282-2114
SWOT MATRIX
STRENGTHS-OPPORTUNITIES WEAKNESSES-OPPORTUNITIES
STRATEGIES STRATEGIES
 Comfortable ambiance and new  Future investors can help the business
varieties can help to attract consumer by supporting it financially for latest
innovators who are open for a new equipment’s which can lessen
experience. contamination of products.
 Seminars/ team building can enhance  Seminars/Teambuilding’s can develop
the employee’s performance when it the discipline on every employee to
comes to customer service relations lessen absences.
 Alternative source of raw materials can  Consumer innovators can be of use for
be of use for affordable resources and the business as for being a new entrant.
can help the business to offer reasonable These consumers are always interested
product price. on new offerings.
 Future investors can support the
business in developing their facilities for
a one of a kind experience in side tea
house
 New varieties of product will attract
consumer innovators who are open to
new products in the market.
 Alternative sources of raw materials
may open an opportunity for lower cost
that helps the company in terms of
pricing.

Binger’s Base
(02) 282-2114
STRENGTHS- THREATS STRATEGIES WEAKNESSES-THREATS STRATEGIES
 Always have an update about the  Have an update on the weather report to
weather to maintain the quality of the avoid contamination of raw materials.
products.  Develop back up marketing plans and
 Accommodate customer service be of strategies.
help to lessen and manage negative
feedback.
 Market expansion can help the business
to increase its market and to sustain its
competitiveness.
 Having alternatives in Raw materials
will help the business to prevent
additional expenses on some raw
materials that have increased.

Binger’s Base
(02) 282-2114
XIII. Market Segmentation
SEGMENTATION TYPICAL MARKETING SEGMENT

GEOGRAPHIC
 City  Caloocan City

 City size  90 Barangays
 Area classification  3970.9 Hectares
 Region  Urbanized City/Commercial area
 Country  National Capital Region (NCR)
 Philippines
DEMOGRAPHIC
 Age  15 y/old to 60 y/old

 Income  Class B and C
 Sex  Male and Female
 Religion  All Religion
PSYCHOGRAPHIC
 Traits  Tea lover

 Values/attitudes  Customer Innovators
 Interest
BEHAVIORAL  Unwinders
 Knowledge & perception

 Attitude

Binger’s Base
(02) 282-2114
DEMOGRAPHIC
Breaking down the market into segments according to age, gender, income and status.
Students
There are near college universities in the location of the business which leads to target
students who are senior high and also college students. This business helps the students to
enjoy and refreshed their mind from their studies.
Employees
This business is perfect for the employees who don’t have enough time to unwind and
relax. This business can help them realize that relaxing with a zip of tea can make their day
complete.
GEOGRAPHIC
Caloocan City
The business is located at One Kalayaan Place, Bldg. #284 Samson Road Caloocan
City. This place was chosen by the researchers because it is near Monumento Circle, which is a
roundabout and it is the intersection of four (4) cities (Caloocan, Malabon, Valenzuela, and Quezon
City). The place was located along the highway that is accessible to all consumers like students
and employees. It is near a bus terminal (Victory Liner) and Jeepney terminals, schools (UE, STI,
GRC, ACCESS and MCU) and malls (Victory Mall, Araneta Square, SM Hypermarket and SM
Sangandaan).

Binger’s Base
(02) 282-2114
PSYCHOGRAPHIC
This business looks forward to those consumer innovators who are willing to try new offers
in the market.
BEHAVIORAL
This business targets those consumers who love to hang out and those people who are fond
of entertainments like watching performances on stage while sipping their favorite tea.

Binger’s Base
(02) 282-2114
XIV. Market Mix Strategy
Product Overview
Product description with Image
Powdered Milk Tea
Chocolate Milk Tea Selling Name
A drink filled of delicious

mix of chocolate, milk and Galsaek Milk Tea
tea that is refreshing and
satisfying.
Choco Oats Milk Tea Choco Gwili Milk

Tea
A glass filled with delicious
chocolate oats and milk
combined together to give a
refreshing drink to
everyone.

Binger’s Base
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Mocha Milk Tea Moka Milk Tea
It is a combination of
delectable milk tea, mocha
powder and a little coffee
that gives you a tasty and
energizing beverage.
Mochaccino Milk Tea Moka Chino Milk

Tea
A glass filled with delicious
mocha powder, milk and
coffee combined together to
give a refreshing drink to
everyone
Coffee Milk Tea Keopi Milk Tea
It is a combination of
delectable milk tea and a
fresh – brewed coffee that
gives you a tasty and
energizing feeling.

Binger’s Base
(02) 282-2114
Coffee Caramel Milk Tea Keopi Hobagsaeg

A glass filled of creamy Milk Tea
delicious mix of coffee, milk,
tea and caramel sauce that is
refreshing and satisfying.
Taro Milk Tea Toran Milk Tea

A kind of milk tea that is sweet
and creamy and usually has
tapioca pearls that adds a
tasteful and refreshing feeling.
Black Forest Milk Tea Geom-eun sup Milk

Tea
A kind of tea that is rich in
chocolate, cherry flavors and
black tea. It is even more
delicious with a splash of milk
and a touch of sugar.

Binger’s Base
(02) 282-2114
Banoffee Mudslide Milk Baonipi Mudslide

Tea Milk Tea
A refreshing drink that
full of delicious chocolate
that will satisfy your
cravings.
Double Dutch Milk Tea Deobeul Masimello

Milk Tea
A refreshing drink that
offers the best of both world
as an ice cream favorite turn
into an irresistible and
addictive drink.
Choco Java Milk Tea Choko Jaba Milk

Tea
A refreshing drink that is
made up of chocolate and
milk that will quench your
thirst.

Binger’s Base
(02) 282-2114
Choco Mousse Milk Tea

A nice, sweet and good Rochomousse
summer drink that fits for
everyone. Adding of tapioca
pearls and mixing of milk and
chocolate syrup also gives
pretty smooth taste.
Café Macchiato Milk Tea

It is different from Fefoncechiato
conventional milk tea. It is
made up of around 1/3 layer of
fresh milk and 2/3 layer of
green tea. It is sweet yet
refreshing at the same time.
Tiramisu
A drink with a refreshing taste Mieremisu
of black tea combining with a
slight hint of coffee and cocoa
that gives a tasty and fun filled
drink.

Binger’s Base
(02) 282-2114
Belgian Chocolate
It has a soft and smooth Belge Chocolat

taste of chocolate flavor
and a hint of black tea. A
simple delicious drink with
a sweet aroma smell.
Dark Choco Cookie

A kind of milk tea with a Foncookie
combination of belgian
chocolate, black tea and a
scoop of cookies that gives a
refreshing and exciting taste.
French Vanilla
A perfect cup of tea that have Fron Vanille
a smooth, creamy and
pleasant taste of wonderful
vanilla and a slight hint of
black tea that adds to the
flavour.

Binger’s Base
(02) 282-2114
Mocha Fudge Ripple

A taste like dessert milk tea Brudge Ripple
with a soft and foamy cream
on top, added some
chocolate flavour that will
enjoy by everyone.
Royal
A blend of black tea and Royalor
royal powder that gives a
refreshing feeling and also
by putting black pearls, it
can add more sweetness in
the beverage.
Cookies & Cream

An ice cream flavour turns Biscreme
into a refreshing drink. This
kind of milk tea is super
sweet and also have small
chunk of chocolate cookies
that blends well to the drink.

Binger’s Base
(02) 282-2114
Premium
A combination of royal Primeron

powder, premium tea,
royale syrup, fructose syrup
and ice that gives a pleasant
sweetness and creates a
perfect cup of cold drink.
Hot Fudge Sundae Chaudquedae

A kind of milk tea which is
more creamier but less sweet
with chewy tapioca pearls on
the top.
Caramel
A blend of black tea and Caraque
natural caramel sauce that
gives a creamy and a bit sweet
taste that quench your thirst.

Binger’s Base
(02) 282-2114
Matcha Flavors
Selling Name
Cookie Matcha
A drink that is made up of Cookie Velair

cookie and matcha combined
together to satisfied the
cravings of our customer.
Choco Matcha Marron Matcha
A trend flavour that indulge

the customer with a touch of
cocoa powder and matcha.

Binger’s Base
(02) 282-2114
Milky Matcha
A drink that is made up of Lechoso Matcha
milk syrup and matcha
combined together to
satisfied the cravings of our
customer.
Coffee Matcha
A trend flavour that indulge Cape Matcha

the customer with a touch of
caffeine powder and matcha.

Binger’s Base
(02) 282-2114
Fruit Tea
Selling Name
GREEN APPLE FRUIT
TEA
Feel refreshed after Manzana Verde Fruit Tea
taking a sip of Green apple
fruit tea that offers a
unique combination of
proteins, vitamins,
minerals and fiber that will
transform the way your
skin looks and feels.
PEACH MANGO Mango de Melocoton Fruit

FRUIT TEA Tea
A yummy blend of
naturally harvested fruits,
organic hibiscus flowers,
organic rooibos, dry
mango chunks, peach and
apple chunks that brews an
amazing cup of herbal
fruit tea.

Binger’s Base
(02) 282-2114
MANGO FRUIT TEA El Mango Fruit Tea
Mango Fruit Tea blends

dried mangoes, hibiscus,
rosehips and fruit pieces
with lush natural flavors to
produce a beautiful ruby
red brew. It's loaded with
mango flavor, without
caffeine.
LYCHEE FRUIT TEA Lichis Fruit Tea

This fruit tea is
refreshingly sweet and
surprisingly healthy
beverage using an exotic,
nutrient-dense fruit,
lychee.
Four Seasons
A mix of different citrus El Verano Fruit Tea
fruits with a delicious taste
in every sip.

Binger’s Base
(02) 282-2114
Tutti Frutti Tutti Fruta

A mix of green tea and
tutti-frutti syrup that gives
a tasteful and deliciously
flavour in every sip of our
customer.
Strawberry Fruit Tea Paleas-berry Fruit Tea

The fruit provides
sustenance for a variety of
wildlife and a good reason
for people to make jam.
Although all members of
the Fragaria genus bear
strawberries of varying
size and sweetness, F.
vesca, also known as
woodland strawberry, is
the species used in folk
medicine to make tea from
the leaves.

Binger’s Base
(02) 282-2114
Raspberry Fruit Tea Rosea-berry Fruit Tea

Raspberry tea may consist
of the fruit or dried leaves
of the raspberry plant.
Raspberry iced tea, a
popular and refreshing
summer beverage, is made
by adding fresh raspberry
juice or extract to black tea
and serving it with ice.
Winter Melon Hiems-melon Fruit Tea
The major benefits of

this tea come from its
vitamin and antioxidant
content, which can aid
gastrointestinal distress,
help you maintain weight,
eliminate stress, lower
overall cholesterol, and
even eliminate
carcinogens in the body,
helping to prevent cancer
and chronic disease.

Binger’s Base
(02) 282-2114
Syrup Milk Tea

Vanilla Milk Tea Selling Name
Vanilla is by far the most Crepito Milk Tea
popular flavour, getting a
full 23% of all ice cream
consumption. Blending of
vanilla syrup and black tea
gives an aromatic smell
and a delicious taste.
Caramel Milk Tea Aurantiaco Milk Tea

A combination of caramel
syrup, black tea and
creamer powder that gives
a refreshing taste to our
customer.

Binger’s Base
(02) 282-2114
Mango Milk Tea Flavo-mango Milk Tea

A refreshing drink that have a
flavor of sweet mangoes that
will quench your thirst and
satisfy your cravings to mango
drinks.
Honey Dew Milk Tea
Flavorful, cooling blend of Melros Milk Tea

fruits and peppermint, with a
rich honeydew melon flavor.
When it’s iced, it’s the perfect
beverage for a hot day.
Hazel Nut Milk Tea Corylus Nut Milk Tea
A drink that will give you a

rich flavor of hazel nut that
will also quench your thirst.

Binger’s Base
(02) 282-2114
Wintermelon Wintermelon
A classic flavor of milk tea

everyone loves.
Strawberry
A drink filled with sweet Strawberry

strawberry that will quench
your thirst.

Binger’s Base
(02) 282-2114
Frappe Selling Name

Dark Mocha
A creamy blend of rich mocha- Moca Negro

flavored sauce, chocolaty chips,
milk and ice. Topped with
sweetened whipped cream and
mocha drizzle.
Java Chip
A blend of mocha sauce and Java Lasca

frappuccino chips with coffee,
milk and ice, then top with
whipped cream and mocha drizzle
to bring you endless java joy.
Oreo
A refreshing sweet treat made Oreo Galleta

from mocha, a hint of coffee and
Oreo cookie pieces. Blended with
ice then hand topped with whipped
cream and a few more Oreo cookie
pieces for good measure.

Binger’s Base
(02) 282-2114
Strawberry Oreo
A refreshing sweet treat made Fresca Galleta

from strawberry, a hint of
chocolate and Oreo cookie pieces.
Blended with ice then hand topped
with whipped cream and a few
more Oreo cookie pieces for good
measure.
Blueberry Oreo
A refreshing sweet treat made MirtiloGalleta

from blueberry, a hint of chocolate
and Oreo cookie pieces. Blended
with ice then hand topped with
whipped cream and a few more
Oreo cookie pieces for good
measure.
Strawberry
Strawberries and milk blended FresaBolino

with ice and topped with a swirl of
whipped cream.

Binger’s Base
(02) 282-2114
Blueberry
Blueberry and milk blended Crema Mirtilo
with ice and topped with a
swirl of whipped cream.
Choco Marble
A creamy blend of rich Choco Marmore

mocha-flavored sauce,
chocolate, milk and ice.
Topped with sweetened
whipped cream and chocolate
drizzle.
Cappuccino Delicioccino
A creamy blend of rich

mocha-flavored sauce, Coffee,
sweetened whipped cream and
caramel drizzle.

Binger’s Base
(02) 282-2114
Coffee Crumble
A creamy blend of rich Cafe Desmoronar
mocha-flavored sauce, coffee,
sweetened whipped cream
and coffee bits.
Caramel Macchiato
A creamy blend of rich Caramelo Macchiato

mocha-flavored sauce,
caramel, milk and ice. Topped
with sweetened whipped
cream and caramel drizzle.

Binger’s Base
(02) 282-2114
Side Dishes
Pasta Selling Name
Carbonara Crema de Pasta
Carbonara is an Italian pasta

dish from Rome made with
egg, hard cheese, guanciale
(or pancetta) and pepper.
Pesto Pasta Pesto Pasta
A pasta dish that is made of a

sauce typically made with
basil, pine nuts, olive oil and
grated Parmesan blended
together and served hot or
cold over pasta.

Binger’s Base
(02) 282-2114
Spaghetti w/ Meatballs Pomodoro Polpetta

Spaghetti w/ meatballs is a
popular pasta dish often
served with a tomato sauce
and topped with meat balls.
Macaroni and Cheese Macaroni Formaggio
Is a dish of English origin,

consisting of cooked
macaroni pasta and a cheese
sauce, most commonly
cheddar.

Binger’s Base
(02) 282-2114
Finger Foods Selling Name
French Fries Patatine Fritte
French fries are pieces of

potato that have been deep-
fried.
Buffalo Wings Bafalo Ali
A buffalo wings is an
unbreaded chicken wing
section (flat or drumette) that
is generally deep-fried then
coated in a sauce consisting of
a vinegar-based cayenne
pepper hot sauce and melted
butter prior to serving.

Binger’s Base
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Nachos Nacho Manzo
Nacho is a dish that

consists of tortilla chips
covered with cheese sauce
and ground meat.
Fish Fillet with Sweet & Pesce Filleto

Sour Sauce
A yummy and healthy snack

with sweet & sour sauce.

Binger’s Base
(02) 282-2114
Cupcakes Selling Name
Red Velvet Cupcake RossaVelluto
A red velvet cupcake is a light

cake with a beautiful red color
and a slight chocolate flavour
with a little tang from the
buttermilk.
Matcha Cupcake Matcha Cupcake
A matcha cupcake is a light

cake with a beautiful green
color that will satisfy your
matcha craving.

Binger’s Base
(02) 282-2114
Chocolate Cupcake Cioccolato

A cupcake that is rich with
chocolate flavor that will
satisfy your taste.
Oreo Cupcake Biscotto
A cupcake that is rich with

chocolate flavor topped with
Oreo biscuit that will satisfy
your taste.
Banana w/ Cream Cheese Banana Crema

Frosting French
A cupcake that is rich

with banana and vanilla
flavour that will satisfy your
taste.

Binger’s Base
(02) 282-2114
Carrot Cupcake Carota Cupcake
A cupcake that is made of

carrot that will satisfy your
taste.
Macaroons Macaroons
Amaretto
A macaroon is a sweet
meringue-based confection
made with egg white, icing
sugar, granulated sugar,
almond powder and food
coloring.
*The photos above are for feasibility purposes only.

Binger’s Base
(02) 282-2114
Competitive Advantage
 Binger’s Base offers wide varieties of tea based beverages.
 An enjoyable and relaxing ambiance.
 A unique and remarkable experience with its dim light and glow in the dark cups of milk
tea.
 Having an open mic in the evening.
 Adding a new way for plating our side dishes.

Binger’s Base
(02) 282-2114
Supplier Contract
Agreement between Client and Supplier
This agreement is made and entered into on ____________ day of____________ year
2019 between (client) and (supplier).
The client desires to appoint the supplier to supply ____________.
And the supplier expresses their willingness to enter into an agreement with the client.
Terms:
1. The delivery of the supplies shall be made by the supplier at their own particular cost,
management, and obligation.
2. The transportation of goods shall be delivered on the same day as the quality control
check by the Client. The goods which are not accompanied by the Client will not be
accepted.
3. The supplies that are rejected by the Client shall be replaced by the Supplier and shall
bear all the risks/costs of the rejected goods.
4. The Supplier will be penalized if they fail to deliver the supplies to the client.
5. The terms of this Agreement shall be governed by the Laws of the land ____________.
6. The payment shall be made by bank deposit or cash on hand transaction.
Signed on the __________ day of _________ for and on behalf of the Supplier and Client
as follows:
Signed by:
_________________ _________________
Supplier Client

Binger’s Base
(02) 282-2114
List of Suppliers
Poultry Suppliers
 F.Sampang Poultry Supply
Address: 33 Paso De Blas Rd, Valenzuela, 1440 Metro Manila
Contact #: (02) 444 3732
 Mark Poultry Supply
Address: Rodriguez St. Malabon, 1478 Metro Manila
Contact #: (02) 285 5061
 Sobon Meat Shop
Address: Malabon City, Manila, Philippines
Contact #: 373-1471
Vegetable Suppliers
 Mariz F. Recinto Fruits and Vegetables
Address: Stall 14, SMTC, A. Mabini Street, Barangay 003, Caloocan, 1400 Metro Manila
Contact #: (02) 285 5061
 Paras Fruits and Vegetables dealer
Myla Paras
244-7497
Divisoria, Manila, Philippines

Binger’s Base
(02) 282-2114
 Mary’s Baguio Fresh Vegetables and Cordillera Products
Address: Gs 5 6 Vegetable Section Suki Market, Mayon Street, Sta. Teresita, Quezon City, 1114
Metro Manila
Contact #: (02) 480 6132
 Mitch Vegetable Supplier
Address: 31 C Fernando Street, Mandaluyong, 1550 Metro Manila
Contact #: (02) 531
Cooking Oil Suppliers
 Pilipinas Cooking Oil & Company
Address: 544 Benito Hao St., Valenzuela, Metro Manila
Contact #: 0995 824 5924
 Malabon Soap & Oil Industrial Co., Inc.
Address: Luna ll St., Malabon, Metro Manila
Contact #: (02) 281 4676
 Chemer Vegetable Oil Corporation
Address: 297 Bonny Serrano Avenue, Quezon City, Metro Manila, 1100
Contact #: (02) 415 0205
Rice Dealers Suppliers
 Edgie Rice Retailer
Address: Maysan, Valenzuela City
Contact #: 355 6997

Binger’s Base
(02) 282-2114
Milk Tea Powder Suppliers
 Dragon Milk Tea
Address: Unit1A TCC Center, 190 D. Tuazon Street, Quezon City, 1115 Metro Manila
Contact #: (02) 217 8889
Ice Suppliers
 Frost Premium Ice
Address: Lot 1 Block 16, Phase 3 E1 Dagat-Dagatan Ave, 12 Zone 2, Caloocan 1400 Metro
Manila
Contact #: +63 2 374 1974
Glow in the Dark Cups
 GlowProducts
Address: 615 Discovery Street, Victoria, BC, Canada
Contact #: 1-877-233-4569

Binger’s Base
(02) 282-2114
Price (Pricing Overview)
Price List
Product Price
Regular Large Extra
Powdered Milk Tea
Large
BANOFFEE P59.00 P79.00 P89.00
BELGIAN P59.00 P79.00 P89.00
BLACK FOREST P59.00 P79.00 P89.00
CAFÉ MACCHIATO P59.00 P79.00 P89.00
CHOCO JAVA P59.00 P79.00 P89.00
CHOCO MOUSSE P59.00 P79.00 P89.00
CHOCO OATS P59.00 P79.00 P89.00
CHOCOLATE P59.00 P79.00 P89.00
COFFEE P59.00 P79.00 P89.00
COFFEE CARAMEL P59.00 P79.00 P89.00
COOKIES AND CREAM P59.00 P79.00 P89.00
DARK CHOCO COOKIE P59.00 P79.00 P89.00
DOUBLE DUTCH P59.00 P79.00 P89.00
FRENCH VANILLA P59.00 P79.00 P89.00
HOT FUDGE SUNDAE P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
MOCHA P59.00 P79.00 P89.00
MOCHA FUDGE P59.00 P79.00 P89.00
MOCHACCINO P59.00 P79.00 P89.00
PREMIUM P59.00 P79.00 P89.00
ROYAL P59.00 P79.00 P89.00
SALTED CARAMEL P59.00 P79.00 P89.00
TARO P59.00 P79.00 P89.00
TIRAMISU P59.00 P79.00 P89.00
Matcha Regular Large Extra

Large
COOKIE MATCHA P59.00 P79.00 P89.00
CHOCO MATCHA P59.00 P79.00 P89.00
COFFEE MATCHA P59.00 P79.00 P89.00
MILKY MATCHA P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Fruit Tea Regular Large Extra

Large
FOUR SEASONS P59.00 P79.00 P89.00
GREEN APPLE P59.00 P79.00 P89.00
LYCHEE P59.00 P79.00 P89.00
MANGO P59.00 P79.00 P89.00
PEACH MANGO P59.00 P79.00 P89.00
TUTTI FRUTTI P59.00 P79.00 P89.00
RASPBERRY P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Syrup Milk Tea Regular Large Extra
Large
CARAMEL P59.00 P79.00 P89.00
HAZELNUT P59.00 P79.00 P89.00
HONEYDEW P59.00 P79.00 P89.00
MANGO P59.00 P79.00 P89.00
VANILLA P59.00 P79.00 P89.00

Binger’s Base
(02) 282-2114
Frappe Large Extra Large
CAPPUCCINO P90.00 P100.00
JAVA CHIP P90.00 P100.00
STRAWBERRY SHORTCAKE P90.00 P100.00
BLUEBERRY CREAM P90.00 P100.00
DARK MOCHA P90.00 P100.00
CHOCO MARBLE P90.00 P100.00
OREO P90.00 P100.00
STRAWBERRY OREO P90.00 P100.00
BLUEBERRY OREO P90.00 P100.00
COFFEE CRUMBLE P90.00 P100.00
CARAMEL MACCHIATO P90.00 P100.00

Binger’s Base
(02) 282-2114
Side Dishes
PASTA Price
CARBONARA P125.00
PESTO PASTA P75.00
SPAGHETTI W/ MEATBALLS P125.00
MAC AND CHEESE P75.00
FINGER FOODS
FRIES P65.00
BUFFALO WINGS P79.00
BEEF NACHOS P99.00
FISH FILLET P139.00
CUPCAKES
RED VELVET P89.00
MATCHA P79.00
CHOCOLATE P89.00
OREO P89.00
BANANA W/ CREAM CHEESE FROSTING P49.00
CARROT P89.00
MACAROON P39.00

Binger’s Base
(02) 282-2114
Computation of Price with Mark-up specification

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(02) 282-2114

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Binger’s Base
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Price Templates

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Binger’s Base
(02) 282-2114
Pricing Strategy
Competition Based Pricing
Our business will be using this pricing strategy to compete with our competitors. By this
strategy, the competition will be more stiff.
Psychological Pricing
By using this pricing strategy, it will be position in the mind of the consumer that the price
of a product is lower when it is not actually what they thinking. In addition, they will think that
they can save money even just a little. Binger’s Base sets its price with five (5) and nine (9) in the
end because it looks like it is cheaper from the customer’s perspective. It will be beneficial for the
business because the customer will buy more products.
Mark-up Pricing
The business will add a mark-up on the total costs of the product to come up with a price
that is not too high for the customers but just enough for the company to gain a profit, at the same
time get back the cost for producing those products.

Binger’s Base
(02) 282-2114
Place
Binger’s Base will be located at One Kalayaan Place, Bldg. #284 Samson Road Caloocan
city.

Binger’s Base
(02) 282-2114
Promotion
Launch Plan
Actions Required Date Cost

Soft Opening Posting of banner ads June 3, 2019 Tarpaulin (4pcs) 3ft. x
around Caloocan City 4ft.
area and those Php400.00/Tarpaulin
barangays’ near to it
to promote the
business.
TC = Php1,600.00
And also through

posting in social
media.
Ordering of Balloons Balloons –

and Flowers. Php1,500.00
Flowers –
Php3,500.00
TC = Php5,000.00
Decorating with June 5, 2019

balloons and flowers.

Binger’s Base
(02) 282-2114
Grand Opening ---- Ribbon cutting June 8, 2019 Ribbon – Php300.00

---- Posting on social 5ft. x 4ft. tarpaulin
media, giving flyers (Php15.00/sq.mft)
and posting of banner =Php225.00
ads.
Fliers – 500pcs x
Php5.00
=Php2,500.00
TC = Php3,025.00
Giving Tumbler to Php100.00 x 50pcs
first 50 customers.
TC = Php5,000.00

Binger’s Base
(02) 282-2114
Social Media

Binger’s Base
(02) 282-2114
Website
*https://arescornejo99.wixsite.com/website

Binger’s Base
(02) 282-2114
Packaging

Binger’s Base
(02) 282-2114
XV. Channel of distributions
Supplier Binger’s Base Customer

s
The distribution channel starts from the suppliers who will carry the ingredients and
materials to Binger’s Base. All the ingredients of the foods, materials and supplies will be used by
the food shop will be coming from the suppliers. When the materials reached the store, it will be
used to process the products. Lastly, the products can now reach the consumers by using different
marketing strategies and promotions like fliers, advertisements, personal selling or just a word of
mouth.

Binger’s Base
(02) 282-2114
XVI. Transaction flow chart
Binger’s Base
Walk in (Door)
Service Counter
Order
No Yes
Tailored Suggestion Tell order
Give Menu Flier Pay Pay
Wait Dine in
Exit
Give order
Choose table
Take Wait
Out
Serve
Exit
Eat Meal
Exit

Binger’s Base
(02) 282-2114
XVII. Future Plan
Planning is a business function that the managers used to outline specific goals, objectives
and business operations for future years. Intermediate planning was generally seen as plans that
fall under the next one to five years. These plans help business owners and managers assess certain
aspects of their company and make decision to increase production output or operational profits.
1. New Product Line

As business personnel, we want to add new and unique products in our menu in the
future. As the time goes by, customer needs and wants are changing, we must know
what will be the new trend in milk tea beverages so that we can offer it in our
business.
2. Improvement in Packaging
Our business must improve the packaging of our products because of the
improvement in technology and to attract new customers by our newly and
improved packaging.
3. Expansion
A business should expand in order to increase its target market and profit. By
establishing new branches in different areas, our business can serve more
consumers of our product and increase the profit of our business.

Binger’s Base
(02) 282-2114
Contingency Plan
Contingency Plan is a plan devised for an outcome other than in the usual (expected) plan.
It is often used for risk management when an exceptional risk that, though unlikely, would have
catastrophic consequences.

Binger’s Base
(02) 282-2114

Binger’s Base
(02) 282-2114
XVIII. Marketing Program
Month Program Program Cost Sales Cost to Sale

Title Description
June 1-16, Shout it 15 customers who Number of Cost of CTS= TC/TS x 100
2019 will purchase P500 customers x purchase x
worth of products cost of mug number of =(P1,600/P10,500)
will have their own =15 x 100 customers x 100
mug in the store. =P 1,500 =P700 x 15
Cost of =15.23%
poster x TS= P10,500
pieces
=P100x 1
=P100
TC =P 1,600
Registratio Matcha 15 customers who Number of Cost of fee x CTS= TC/TS x 100
n period Match will participate in winners x number of
July1-16, the “Matcha cost of gift customers x =(P700/P5,400) x
2019 Match”, with P120 certificate days 100
fee, a challenge = 3xP200 =P120 x 15 x
Contest wherein the first one = P600 3 = 12.96%
day July to finish drinking a
21-23, large Matcha Milk Cost of TS= P5,400
2019 tea will receive a poster x
gift certificate pieces
worth P200. This =P100x 1
will be done in 3 =P100
days only.
TC = P700

Binger’s Base
(02) 282-2114
Registratio Deep Say A night event (open Number of Number of CTS= TC/TS x
n period and Sip mic) will be held in winner x cost participants 100
August the store which will of gift x fee
1-15, 2019 accommodate 100 certificate =P100 X P60 =(P900/P6,000)x1
participants paying =1 x P400 00
Contest P60 which will give = P400 TS= P6,000
day them the =15%
August 21 opportunity to =2 x P200
participate in the = P400
spoken poetry
contest. 3 will be Cost of poster
chosen as winners x pieces
and will receive gift =P100x 1
certificates as a =P100
prize. P400 worth of
gift certificate for
the champion, while TC= P900
P200 worth of gift
certificate for the
other 2 winners.
Sep 1-15, Hello Ber 20 from 50 Number of Number of CTS= TC/TS x

2019 customers who customer x customer x 100
avail 500php worth cost of teddy Cost of
of products will bear purchase = (P3,700/P25,000)
have a chance to get x 100
FREE TEDDY =20 x P120 =50 x P500
BEAR =P3,600 =14.8%
TS = P25,000
Cost of
poster x
pieces
=P100x 1
=P100
TC =P 3,700

Binger’s Base
(02) 282-2114
Oct 1-21, Number of Number of CTS= TC/TS x

2019 A piece of rose with teachers x customer x 100
quotation will be cost of rose Cost of
given to 50 teachers purchase =(P11,00/P14,000)
who will purchase 50 teachers x 100
P280 worth of x20 roses = 50 x 280
products. (Php) TS= P14,000 =7.85%
= P1,000
Cost of
poster x
pieces
=100x 1
=P100
TC=P 1,280
Nov 1-25, Tea and 100 customers who Number of Number of CTS= TC/TS x
2019 Treat purchase P600 customers x customer x 100
worth of products cost of Cost of
with the best pumpkin purchase =(P9,000/P60,000)
Halloween costume cupcake x 100
will be given a =100x 89php =100 x P600
limited pumpkin =P8,900 = 15%
cupcake for free. TS=P60,000
Cost of
poster x
pieces
=100x 1
=P100
TC= P9,000

Binger’s Base
(02) 282-2114
Dec.1-21, Tea Jingle 20 customers who Number of Number of CTS= TC/TS x

2019 Joy purchase P500 customers x customer x 100
worth of products cost of fries Cost of
will have a plate full purchase =(1400/10000)x
of fries =20x 65 100
=P1,300 =20x P500
=14%
Cost of poster TS = P10,000
x pieces
=P100x 1
=P100
TC= P1,400
Jan1- 15, Sip and Save For the first 50 Number of Number of CTS = TC/TS x
2019 costumer to customers x customer x 100
purchase P350 cost of Cost of =(P1,350/P17,500)
worth of products Bamboo purchase x 100
will receive a straw
bamboo straw as a = 50 x P350
souvenir. =50 x PHP 25 =P 17,500 = 7.71 %
= P 1,250
Cost of
poster x
pieces
=P100x 1
=P100
TC = P 1,350

Binger’s Base
(02) 282-2114
Submission Be part of 100 customers will Number of Number of CTS= TC/TS x

of entry my HeART be accepted in the winner x cost customer x 100
Feb 1-12, drawing contest of couple gift Cost of Fee
2019 using the theme, certificate =(P800/P5,000) x
“Love for = 100 100
Contest fellowmen”, with a x50PHP
Day Feb 13, registration fee of TC= 1 x = 16%
2019 P50. Entries will be P700 =P5,000
posted in social
Couple date media accounts = P700
Feb 15, using the
2019 #BePartofmyheAR Cost of poster
T and #Binger’sPad x pieces
as a way of creating =P100x 1
a noise for the =P100
brand. 1 will be
chosen as a winner TC=P800
and will receive
P700 worth of
couple gift
certificate.
March Grad U Like 50 graduates that Number of Number of CTS= TC/TS x 100
1-31, 2019 it will purchase a graduates x customer x
minimum of P350 cost of Cost of = (P850/P25,000) x
worth of products discount purchase 100
will receive 10%
discount on their =50 x P15 =50 X P350 =3.4%
next purchase with = P 750 =P17,500
the amount of P150 Number of
Cost of customer x
poster x Cost of 2nd
pieces purchase
=P100x 1 =50 x P 150
=P100 =P7,500
TC= P850 TS= P25,000

Binger’s Base
(02) 282-2114
Registratio Summer First 10 customers Star City Cost of CTS= TC/TS x

n period Story that will buy a Ticket Double Cup x 100
April 15-18, double cup milk tea = 3 x P490 number of
2019 may join a contest = P1,470 customers x =(P1,570/P10,500
with a P150 fee days ) x 100
Contest day wherein first to =P125 x 10 x
April 21-23, finish eating a large Cost of poster 3 =14.95%
2019 cup full of pearls x pieces =P3,750
will be given 1 free =P100x 1
ticket to Star City. =P100 Reg Fee:
This will be done P150 x 15
for 3 consecutive TC= P1,570 customers x
days. 3 days
= P6,750
TS= P10,500
May 1-16, Motherable A free apron will be Customers x Cost of CTS= TC/TS x
2019 given to 15 mothers cost of apron purchase x 100
who will purchase = 15 x 80 number of
P800 worth of =P 1,200 customers =(P1,300/P12,000)
products. )X100
Cost of =P800X 15
poster x =10.83%
pieces =P12,000
=P100x 1
=P100
TC=P1,300

Binger’s Base
(02) 282-2114
Marketing Paraphernalias

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(02) 282-2114

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(02) 282-2114

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Poster

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(02) 282-2114

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Binger’s Base
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XIX. Integrated Green Marketing Program
Organizational Mission
The business targets to promote and create awareness for our Mother Earth’s sake. By using the
slogan, “Let’s Think, Let’s Do, Let’s Save”, the business together with its people will run a
campaign that will make customers to realize the proper disposal of the products and same as how
they can save the environment from the smallest up to the biggest things and they will discover
what may the possible solution is.
Suggested Mission: To promote and share clean and green lifestyle by selling delicious and
healthy products while enjoying the ambiance; and it that will help them to realize the true meaning
of healthy living which they can share from generations into other generations.
Organizational Objectives
Aiming to offer and satisfy the consumers which also helps to save our environment. For the many
things that our environment has given us, it is now the time for us to show our appreciation and
love to our environment. This business plans to motivate and encourage all consumers to preserve
and love Mother Earth.

Binger’s Base
(02) 282-2114
Suggested Objectives: To be responsible of being an environmental-friendly known store by 2019
that will definitely influence our competitors and other stores to also join our campaign and live a
clean and green community.
Strategies:
1. Solid Waste Management
Waste Management is very important has a huge role with the company. The company will
provide trash bins that will segregate the garbage or the trash of the business and coordinate
with the Waste Management Division of the city.
2. 5R Policy
Being aware of the 3R (Reduce Reuse Recycle) nowadays is not enough. There are another
2Rs that have significant role in saving our environment.
 Refuse- as much as possible, avoiding the use of any form of plastic objects will
help lessen the waste on our environment.
 Recover- this part explains that waste materials can still be useful by converting it
into something useful.
3. Green Graffiti- Art is an expressive tool by an artist to show how life inspires everyone
to strive and pursue for their ambitions. Same principle goes for the business’ advocacy to
help our Mother Earth recover from devastation. By the use of this form of expressing,
many artists may collaborate for this campaign and will definitely create awareness in
saving the environment.
4. Green Store Ambiance- Basically, the business will start the campaign inside the store.
Showing its clean and green ambiance will definitely create aware on consumers and will
made them realize the essence of saving the environment.

Binger’s Base
(02) 282-2114
Suggested Strategies:
 Negotiating with environmentally concerned suppliers for our raw materials
 Plan an environmental drive using excessed raw material (i.e. woods, paints etc.)
 Purchase harm-free yet attractive decorations for the ambiance of the store.
 Install appliances which are energy efficient but still, convenient for all.
 Create an environmental campaign that involves interaction with the community.
Implementation:
 Project “Binger’s Cart” (Wooden Kariton) for less-fortunate residents of Caloocan South
for them to collect and recycle plastic and reusable material in exchange for profit.
 Paints for the store ambiance with odorless and non-toxic content.
 Floors made up of wood came from excessed supplies from lumber suppliers.
 Using of Super Inverter Air Conditioner as well as LED bulbs and other eco-friendly
equipment that consumes less energy.
 Promoting Proper Waste Management with the help of Green Graffiti which exhibits
painted walls showing the concern for our environment.

Binger’s Base
(02) 282-2114
Evaluation and Control:
 Monthly check up of the equipment and appliances.
 Consistent updates for more efficient raw materials
 Checking for updates regarding Environment-related activities.
 Proper maintenance of the store area.

Binger’s Base
(02) 282-2114
Management
Aspect

Binger’s Base
(02) 282-2114
I. Management Objectives
i. Decrease employee turnover rate by 2% every year.
ii. Maintain employee’s productivity by 30% every year.
iii. Maintain employee satisfaction index by 80% within a span of 1 year.
iv. To increase the knowledge and skills of the employees they learned every seminars or
training they attend to by 10 % thrice a year.
v. Maintain 75-80% employee retention rate every year.

Binger’s Base
(02) 282-2114
II. Type of Organization
The Partners decided to form an organization under the rules of partnership. The partners will
earn through the return of capital investment and the profit and loses will be divided according to
their ratio of contribution.
Form of partnership
Our business is classified as a Limited Partnership which is composed of eleven (11)
members namely: KENNETH L. ANTONIO, MA. ERIKA D. ANDAYA, ADRIAN CARILLO,
JOSELL CASTRO, ARIS KEYVIN S. CORNEJO, AHLLAN DELA PEÑA, JOREN ESPIRITU,
KHRISTINE JOY MATUS, GABRIEL ANGELO SAN LUIS, LOUELLA TAMONDONG and
ALJANE TAPAC.
With a contribution of three-hundred thousand pesos each, this will be the starting capital
that will be used for purchasing raw materials, office supplies, equipment, machineries, and other
expenses needed to operate the business.

Binger’s Base
(02) 282-2114
III. Core Values
C - customer oriented
A - accommodative
S - satisfaction
C - courteous
A - attentive
D - dynamic
E - enthusiasm
S – safety
Customer Oriented
The business is not only after sales but also puts customer needs and wants into
consideration. The existence of the business is due to their demands and so we put them as our top
priority.
Accommodative
The staffs are accommodative towards the concerns of every customer, at the same time,
they’re willing to help whenever there’s an unexpected problem.
Satisfaction
Binger’s Base is creative in thinking ideas and putting it into actions to meet the
expectation of every customer.
Courteous
Being polite and kind makes the customers to return and buy again in the store. Practicing
this can also gain the loyalty of every customer.

Binger’s Base
(02) 282-2114
Attentive
Be responsive and aware to the needs and wants of our customers. Staffs were trained to
be attentive and alert at all times, for them to serve each customer in a timely manner and without
affecting their satisfaction.
Dynamic
In order to create an unforgettable experience for the customers, the Binger’s Base will
have series of exciting events to avoid lame moments.
Enthusiasm
Optimistic and lively staffs can actually influence the customers’ mood. Moreover, with
this kind of outlook, it will make the ambiance more captivating.
Safety
The business ensures the safety not only of the customers but also the employees within
the store.

Binger’s Base
(02) 282-2114
IV. Recruitment Process
Determine vacant
positions
Prepare Personnel
Requirement Form
Choose Methods
to use
Application of the
Methods
Listing of
Applicants
Prepare for the

Selection Process

Binger’s Base
(02) 282-2114
Determine vacant positions
This stage is where the company will evaluate or find vacancies needed to fill by the
method of outsourcing and external hiring.
Prepare Personnel Requirement Form
Personnel Requirement Form will specify the job description, job specification, which will
serve as a lead of our company to the applicant fitted for that vacant position.
Choose Methods to Use
Choosing the methods to use in recruitment is an important step to spread the information
for the vacant positions easily. It also lessens the time to find willing employees who can work
under pressure and by this, they can easily know if they are equipped in that position.
Application of the Methods
It must be conducted in a short period of time in order to spread the information to the mass
number of people that might be interested for the position.
Listing of applicants
Listing the applicants will make the selection process easier. Applicants that do not have
the basic qualities for the position will be eliminated immediately.
Prepare for the Selection Process
This final step is the summarization of the recruitment process and the start of the selection
of employees.

Binger’s Base
(02) 282-2114
V. Selection Process
Application form
Testing and evaluation of results
Preliminary Interview
In-depth interview and decision

making
Evaluating References
Pre-employment requirements
(Physical Examination and others)
Placement

Binger’s Base
(02) 282-2114
Application form
Application form should provide all the necessary information needed for the selection. It
also shows the process of selection, making it simple, with a standard form and it can be easily
determined which employee have potentials from others.
Testing and evaluation of results
Testing is associated with the prediction and selection of subsequent performance on the
job. It is something that meets the expectations of the company on the potential candidates about
their performance.
Preliminary Interview
Preliminary interview is usually the process to filter those who are unqualified candidates
at the outset. Education, skills, experiences, and salary expectations are the necessary information
needed to be discussed by the candidates.
In-depth interview and Decision making
This is the most important part of the selection process. This is done on the applicants who
have passed all the test required and is now on the stage of final decision whether to be hired or
not.

Binger’s Base
(02) 282-2114
Evaluating References
This is substantial in the selection process as this comes in finally accessing how worth the
applicant is for the position. This must be done with the utmost discretion in everyone, if you like
to get the true picture of the applicant who would like to join the organization.
Pre-employment Requirements (Physical Examination and others)
The chosen applicant is obliged to pass the required documents such as medical certificate,
NBI clearance, Barangay Clearance, and valid ID’s)
Placement
It is the final acceptance of the applicant on the position. It is where the applicants will be
assigned in department depends on the immediate manager or supervisor of that department.

Binger’s Base
(02) 282-2114
VI. Orientation Process
Welcome the new employee to

the company
Giving the company’s and

employee’s manual
Orientation about the business
Review of job responsibilities
Introduction to top
management and co-workers
Tour around the facilities and

familiarizing of the equipment
Contract signing

Binger’s Base
(02) 282-2114
Welcome the new employee to the company
The very first part, before the actual orientation begin is to welcome and congratulate the
employee for passing all the interviews and exams, thus, being chosen among other applicants.
Giving the company’s and employee’s manual
A manual will be provided for each employee. This will be their copy and will serve as
their guide to be aware about the company policies, sanctions and violations, and their benefits.
Orientation about the business
In this stage, an employee is given job or task orientation by his/her supervisor. Information
about a particular department, its facilities and other information needed to learn in the business.
Review of job responsibilities
It is the enumeration and clarification of the number of jobs or task assigned to the newly
hired employee.
Introduction to top management and co-workers
It is the time to introduce the newly hired employee to his/her superior in order to know to
whom they will report their finished task. They will also be introduced to other employees whom
they will be working with.
Tour around the facilities and familiarizing of the equipment
The supervisor will tour the newly hired employee around his/her workplace and will be
taught briefly on how to use the major equipment he/she will be using at work.
Contract signing
The last part of the orientation process where the contract signing will occur. This is also
the part where the employee will be informed about his/her salary and the part where the uniforms
will be distributed to each of them.

Binger’s Base
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DIFFERENT METHODS OF RECRUITMENT
Internet
The company will use the company's social media pages and other websites to inform the
job seekers and potential workers. Also by using the internet, the company can raise larger numbers
of potential applicants. This will also be a means of making a larger number of people aware about
the job opportunities offered by the company.
Walk-ins & Unsolicited Applicants
The company will accept walk in applicants for the convenience of the job seekers and
potential employees in finding the right work. By using walk in as a method, the company has a
higher chance of finding the right and suitable person for the job.
Job Posting
The company will be using the method “Job Posting” to increase the chance of finding
potential applicants. By using this type of method, the company is making the job hunt more
convenient for the job seekers.

Binger’s Base
(02) 282-2114
Training Process
1. Title of the Training: Basic First Aid Training
No. of participants: 14 (all employees)
Venue: Red Cross Valenzuela Chapter

Schedule: 9:00am to 5:00pm
Budget: P8,120.00
COST
Speaker: P5,000.00
Food: P1,120.00
Venue P2,000.00
Total: P8,120.00
The employees need to have a Basic First Aid education because even in the workplace
accidents may happen anytime. When employees have enough knowledge about First Aid, they
can manage to provide temporary pain relief to the victim. It will make the employees more
confident because they have First Aid education and can able to save lives. And First Aid Training
will increase the standard of safety in a workplace.

Binger’s Base
(02) 282-2114
2. Title of the Training: Leadership Seminar
Venue: One Kalayaan Place, Bldg. #284 Samson Road Caloocan City
Schedule: 9:00am - 5:00pm
Budget: P6, 120.00
COST
Speaker: (College Professor) P5,000.00
Food: P1,120.00
Total: P6, 120.00
Through this seminar, all the employees can learn about good leadership; good leadership
can increase employee satisfaction. As a good leader, they can also retain their people, because
ineffective leaders and people who quit their jobs will result in a costly recruitment expenses.
Leadership Seminar will also help them to make better decisions.

Binger’s Base
(02) 282-2114
3. Title of the training: Disaster Preparedness
Venue: Alert center
Budget: P8, 120.00
Cost
Speaker (VCDRRMO) P5,000.00
Food: P1,120.00
Venue: P2, 000.00
Total: P8,120.00
It is important that they have basic understanding about Disaster Preparedness because they
can think of worst-case scenarios and the possible threats that may occur. Employees should also
be equipped enough about evacuation procedures in case of fire. Through this, employees will be
more preventive and responsive to give protection and recovery. It is important for them because
they can learn to be ready in any emergency cases.

Binger’s Base
(02) 282-2114
4. Title of the training: Motivational seminar
Venue: One Kalayaan Place, Bldg. #284 Samson Road Caloocan City
Budget: P6, 120.00
Speaker (College prof) P5, 000.00

Food P1,120.00
Venue -----
Total: P6,120.00
This seminar is essential because when employees are motivated, they will give their best
on the tasks that was assigned to them. It can help the employees to reach their goals and can help
to work at a higher level. The efficiency level of the employees will increase and encourage
performing well.

Binger’s Base
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VII. Employee Benefits
Mandatory Benefits:
13th Month Pay (PD 851)
Every year employee shall receive a 13th month pay, this shall be release in or before
December 24 of every year. The 13th month pay is equivalent to one-twelfth (1/12) of an
employee's basic annual salary.
Retirement Pay
All employees may retire from the age of 60 years’ old which is compulsory, and must
have rendered service to the business for at least five (5) years. They are about to receive payment
equivalent to three months of the basic wages for each year.
Sick Leave
Employees are entitled to a yearly Service Incentive Leave of five days. This
applies to employees with work tenure of at least one year within the company.

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Maternity Leave
Every pregnant employee in the private sector, whether married or unmarried, is entitled
to maternity leave benefit of one hundred (100) days in case of normal delivery or miscarriage, or
in caesarian section delivery, with benefits equivalent to one hundred percent (100%) of the
average daily salary credit of the employee as defined under the law.
Paternity Leave
The R.A No. 8187, or Paternity Leave Act of 1996, grants seven (7) days working days’
paternity leave with full pay for the first 4 days of legitimate spouse with whom is caring for and
only for four (4) children that can also help the government to promote family planning.
Special Leave Benefits for Women (Magna Carta Law)
Leaver benefit of two (2) months with full pay based on gross monthly compensation for
women employees who undergo surgery cause by gynecological disorders, provided that they have
rendered continuous aggregate employment service of at least six (6) months of the last twelve
(12) months.
Parental Leave for a Solo Parent
Republic Act No. 8972 grants parental leave of seven (7) working days with full pay every
year, in addition to leave privileges under existing laws, to solo parents.

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Social Security System (SSS) Benefits
The SSS employee’s compensation (EC) program has been in the place to help workers
who encounter work-related illnesses or injury resulting in disability or death. This includes
compensation for medical services, appliances, surgical and hospital treatment and income cast
benefit.
Phil Health Benefits
Provides financial assistance for inpatient and outpatient hospitalization, as well as Z
Benefit Packages for patients undergoing prolonged hospitalization and expensive treatments and
suffering from Millennium Development Goal; (MDG)- related illnesses.
Pag-ibig Benefits
This entitles employees to avail of a housing load, calamity loan and multipurpose loans
that aim to provide financial assistance to their needs.

Binger’s Base
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Minimum Wage
Republic Act No. 6727 (also known as the “Wage Rationalization Act”) mandates the
fixing of the minimum wages applicable to different industrial sectors, namely, non-agriculture,
agriculture plantation, and non-plantation, cottage/handicraft, and retail/service, depending on the
number of workers or capitalization or annual gross sales in some sectors.
Regular Holidays
Every employee covered by the Holiday Pay Rule is entitled to the minimum wage rate
(daily basic wage and COLA). This means that the employee is entitled to at least 100% of his/her
minimum wage rate even if he/she did not report for work, provided he/she is present or is on leave
of absence with pay on the work day immediately preceding the holiday.

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VIII. Fringe Benefits
Meal Allowance
Daily meal allowances during overtime work must not exceed 25% of the basic minimum
wage.
Meal allowance is non-taxable only for overtime or graveyard shift.

Maximum PHP 128.00 per day based on PHP512.00 (Metro Manila minimum wage – Wage Order
No. NCR-19).
Insurance Coverage
In case of accidents the employees are covered with P5,000.00 worth of medical assistance.
Birthday Leave
All full-time staff will be eligible to take one day off (8 hours) during the month of their
birthday.
Christmas Bonus
As sign of gratitude to the employees for their effort and hard work, a gift or Aguinaldo is
voluntarily given to them by the company.
Uniform
The first set of uniforms are free for newly hired employees

Binger’s Base
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IX. Motivational Strategies
Our company C11, set some motivational strategies that will make our team more motivated
and enthusiastic to their duties and responsibilities as well be productive and effective when it
comes to their assigned tasks.
Motivational Program Motivational Strategies
 Team Buildings and Seminar  Clayton Aldefer’s ERG Theory

-Team Buildings and Seminars will -Provides employees motivational
be conducted inside the company needs that will simultaneously
for the designated tasks. boosts their self-confidence and
productivity at work.
e.g. Personality Development, Customer
Service Relations, Food and Equipment
Safety Seminar) in the workplace.
 Perfect AtTEAndance Award  Cognitive Evaluation Theory

(Monthly & Yearly) This helps employees to develop
and showcase his/her potential at
This award will be given to those
work by supporting his/her from the
employees who attended their duties
outside.
without any absences and late. They will
also receive 150 (monthly)/ 1500 (yearly)
Binger’s Base Gift Certificate and a
Certificate of Appreciation.

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 MighTEA Awardee of the Month
This award will be given to those

employees who have shown their very best
performance every month. He/she will also
receive a 1000 worth of Binger’s Base Gift
Certificate and a Certificate of
Appreciation.
 Quota Challenge Plan  Locke’s Goal-Setting Theory

This motivates employees to be
This Plan will test the employees when it
more challenged on their work so
comes to their sales talk abilities. Whoever
that they will exert more effort and
meets the quota will receive an incentive
time and for them to also develop
worth 700 worth of Binger’s Base Gift
their expertise on their line of work.
Certificate and a Certificate of
Appreciation.

Binger’s Base
(02) 282-2114
X. Manpower Requirements
Position Employees Hours Hours per Type of Monthly Annual

Required per Day Month Employee Salary Salary
General 1 8hrs. 208hrs. Permanent 35,360
P 282,360
Manager
Supervisor 2 8hrs. 208hrs. Permanent 24,752 222,144
Head Cook 1 8hrs. 208hrs. Permanent 13,702 164,424
Cook 2 8hrs. 208hrs. Permanent 13,312 159,744

Staff 5 8hrs. 208hrs. Permanent 13,312 159,744
Cashier 3 8hrs. 208hrs. Permanent 13,312 159,744
Security 2 8hrs. 208hrs. Permanent 13,312 159,744
Guard

Binger’s Base
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MANPOWER SCHEDULE
POSITION MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
GENERAL MANAGER REST DAY OPENING CLOSING CLOSING CLOSING OPENING CLOSING
SUPERVISOR 1 OPENING CLOSING CLOSING REST DAY CLOSING CLOSING OPENING
SUPERVISOR 2 CLOSING REST DAY OPENING OPENING OPENING CLOSING CLOSING
STAFF 1 CLOSING CLOSING REST DAY CLOSING OPENING CLOSING CLOSING
STAFF 2 REST DAY OPENING OPENING OPENING CLOSING OPENING OPENING
STAFF 3 OPENING REST DAY OPENING OPENING CLOSING CLOSING CLOSING
STAFF 4 CLOSING CLOSING CLOSING REST DAY OPENING OPENING OPENING
STAFF 5 OPENING OPENING CLOSING CLOSING REST DAY CLOSING CLOSING
HEAD COOK CLOSING CLOSING REST DAY OPENING CLOSING CLOSING CLOSING
COOK 1 OPENING OPENING OPENING CLOSING REST DAY OPENING OPENING
COOK 2 CLOSING CLOSING CLOSING REST DAY OPENING CLOSING CLOSING
CASHIER 1 REST DAY OPENING CLOSING CLOSING OPENING OPENING CLOSING
CASHIER 2 CLOSING REST DAY OPENING CLOSING CLOSING CLOSING CLOSING
CASHIER 3 OPENING CLOSING REST DAY OPENING CLOSING CLOSING OPENING
SECURITY GUARD 1 OPENING OPENING OPENING OP/CL REST DAY CLOSING CLOSING
SECURITY GUARD 2 CLOSING CLOSING CLOSING REST DAY OP/CL OPENING OPENING
OPENING SHIFT: 09:00AM- 06:00PM
CLOSING SHIFT: 12:00NN- 09:00PM
OPERATING HOURS: 10:00AM-
10:00PM

Binger’s Base
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Salary Schedule
Employees Basic Pay Monthly Annually
GENERAL MANAGER P 905 P 23,530 P 282,360
SUPERVISOR 1 712 18,512 222,144
SUPERVISOR 2 712 18,512 222,144
HEAD COOK 527 13,702 164,424
STAFF 1 512 13,312 159,744
STAFF 2 512 13,312 159,744
STAFF 3 512 13,312 159,744
STAFF 4 512 13,312 159,744
STAFF 5 512 13,312 159,744
COOK 1 512 13,312 159,744
COOK 2 512 13,312 159,744
CASHIER 1 512 13,312 159,744
CASHIER 2 512 13,312 159,744
CASHIER 3 512 13,312 159,744
SECURITY GUARD 1 512 13,312 159,744
SECURITY GUARD 2 512 13,312 159,744

Binger’s Base
(02) 282-2114
Uniforms
Manager and Supervisor

Binger’s Base
(02) 282-2114
Staff& Cashier

Binger’s Base
(02) 282-2114
Identification Card
Name Plate
Loyalty Card

Binger’s Base
(02) 282-2114
XI. Job Description and Job Specifications
Job Title: General Manager
Reports to: Partners
Subordinates: Supervisor
Job Summary:
The role of the General Manager is to ensure that the staffs are performing well in providing customer service as well as
monitoring the financial performance of the store.
Job Descriptions:
o Recruiting, training, supervising, and appraising staff

o Good decision-making skills
o Maintaining statistical and financial records
o Dealing with customer queries and complaints
o Knowledge in overseeing pricing and stock control
Behavioral:
o Active listener
o Shows empathy
o Excellent communication skills
o Shows outstanding skills in leadership
o A positive attitude and the ability to motivate
Qualifications:
Skill Requirements:
- Have experience in leading a team.

- Gave a strong computer and problem-solving knowledge
- Knowledgeable Promotional Campaign
- Must be willing to learn and accept ideas.
- Must be able to work as a team
- Be able to meet strict deadlines required for this position
- Knowledge in overseeing pricing and stock control
Years of Experience: At least 8 years being in the said position.
Educational Requirement: At least a graduate of Business Administration Course.

Binger’s Base
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Job Title: Supervisor
Subordinates: Cook and Staffs
Job Summary:
The role of the Supervisor is he/she will not just be someone who supervises the work of others. A supervisor is also
responsible for coaching, resolving issues and serving as a link between subordinates and upper management.
Job Descriptions:
o Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate
them to subordinate.
o Organize workflow and ensure that employees understand their duties or delegated tasks.
o Monitor employee productivity and provide constructive feedback and coaching.
o Receive complaints and resolve problems.
o Maintain timekeeping and personnel records.
o Pass on information from upper management to employees and vice versa
o Hire and train new employees
Behavioral:
o Active listener
o Shows empathy
o Excellent communication skills
o Shows outstanding skills in leadership
o A positive attitude and the ability to motivate
Qualifications:
Skill Requirements:
- Proven experience as supervisor or relevant role.

- Familiarity with company policies and legal guidelines of the field; Ability to learn a variety of job descriptions.
- Excellent communication and interpersonal skills; Outstanding organizational and leadership skills.
- Good knowledge of MS Office; Diploma/Certificate in first line management or relevant field.
Years of Experience: At least 2 years being in the said position.
Educational Requirement: At least a graduate of Business Administration Course.

Binger’s Base
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Job Title: Cashier
Reports to: Supervisor
Subordinates:
Job Summary:
To support management in achieving the company growth objectively by maximizing sales.
Job Descriptions:
o Checks out customer purchases accurately and efficiently

o Opens and closes out bills and registers according to procedure, maintenance consistent cash accuracy.
o Trains the new staffs as needed
o Assists customer with grocery bagging as requested
o Perform other duties as assigned to meet business needs
o Maintain back-stock areas according to department standards
Behavioral:
o Product knowledge
o Good personality
o Friendly
o Cash handling
Qualifications:
Skill requirements:
- Understanding of Basic Math

- Good customer and attention to detail skills.
- Ability to stand for a long period of hours.
Years of Experience: At least 1-2 years of experience
Educational Requirement: At least a high school graduate.

Binger’s Base
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Job Title: Crew/Staff
Reports to: Marketing Manager
Subordinates:
Job Summary:
The service crew members need to have a cheery disposition with the ability to greet customers, take orders, process the
orders and serve or pack. The crew members are also required to help kitchen staff in cleaning and preparation of foods.
Job Descriptions:
o Maintain a fast service especially during peak time.

o Take orders from customers and input their selection into the computer’ POS
o Assemble orders on tray or in a bag depending on the type of orders
o Clean the station thoroughly before, during and after each shift.
o Respond to questions, concern and complaints and make sure they leave satisfied
Behavioral:
o Patience
o Cheerful
o Ability to multitask
o Adaptability
o Good personality
Qualifications:
Skill requirements:
- Able to Multi-task
- Good communication
- Excellent Intrapersonal skills
- Ability to keep calm in dealing pressure situations
Years of Experience: No specific experience at all.
Educational Requirement: At least a high school graduate

Binger’s Base
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Job Title: Cook
Reports to: Marketing Manager
Subordinates:
Job Summary:
The position of cook consists of directing the preparation, seasoning, and cooking of all the foods.
Job Descriptions:
o Check the quantity and quality of received raw materials

o In charge of preparation of foods to be served in the customers.
o Determine how food should be presented.
Behavioral:
o Cleanliness
o Ability to multitask
o Creativity
o Resourcefulness
Qualifications:
Skill requirements: Business sense, culinary expertise and motivational, good communication
skill, Good Hand-eye coordination, Sense of taste and smell
Years of Experience: 2 years of experience
Educational Requirement:

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Job Title: Accountant
Subordinates:
Job Summary:
Prepares assets, liabilities, and capital account entries by compiling and analyzing account information. Documents
financial transactions by entering account information’s.
Job Descriptions:
o Prepares company’s financial information

o Recommends financial actions by analyzing accounting options
o Maintains accounting control by preparing and recommending policies and procedures
Behavioral:
o Flexibility
o Extreme trustworthiness
o Excellent organization
o Great communication skills
Qualifications:
Age: At least 25 years’ old
Skill requirements:
- Computer-literate
- Able to do multiple tasks
- Able to do Financial reporting and analytical ability
- knowledge of IT software
Years of Experience: 5 years in the field
Educational Requirement: At least a graduate of a Financial Management or Accountancy Course

Binger’s Base
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Job Title: Security Guard
Subordinates:
Job Summary:
Responsible for protecting property, assets and people. Duties and responsibilities include guarding, patrolling, and
monitoring the premises to prevent theft, violence.
Job Descriptions:
o Answer alarms and investigate disturbances

o Circulate among visitor, patrons or employee to preserve order and protect property.
o Monitor and authorize entrance and departure of employees, customers and other persons.
o Patrol industrial or commercial premises to prevent and detect signs of intrusion and ensure security of the entire
store.
Behavioral:
o Versatile and able to multitask

o Respectful of others
o Always look sharp
o Knows how to write a professional report
o Physically fit
Qualifications:
Skill requirements: Having a high self-discipline, must be fair and honest at all times, must be polite and kind at all times,
must be able to deal drastic situations in a calm manner, Have proper security training.
Years of Experience: 2-3 years of experience
Educational Requirement: At least high school graduate

Binger’s Base
(02) 282-2114
XII. Organizational Chart
PARTNERS
(Owners)
GENERAL MANAGER
GUARD ACCOUNTANT
SUPERVISOR
HEAD COOK
STAFF COOK CASHIER

Binger’s Base
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XIII. Gantt Chart
2018 2019
Month/
June July Aug Sept Oct Nov Dec Jan Feb March April May June
Activity
Business
Proposal
Looking for
location
Acquiring of
funds
Permits and
Licenses
Renovation
Canvass and
buying of
Equipment’s
Hiring
Employees
(Training,
Orientation
etc.)
Pre-launch
OPENING

Binger’s Base
(02) 282-2114
XIV. Company Policies
ATTENDANCE AND PUNCTUALITY
1. An employee must not exceed to the allowed break time.
2. Avoid committing AWOL (Absence without official leave).
3. Absence without official leave or notice for three (3) consecutive working days was
considered as abandonment of work.
4. Absence due to illness must show a supported medical or health records as proof.
5. Filing an official leave in case of unexpected absence within the first twenty-four (24)
hours upon returning to work is a must.
6. A written authorization of the head-in-charge is needed when changing work hours.
7. Avoid excessive tardiness.
8. Use of phone for personal reasons during working hours is not allowed, exceptions only
for emergency instances.
PRESCRIBED WORK ATTIRE AND IDENTIFICATION
1. Always wear the prescribed uniform.
2. Always wear identification card.

Binger’s Base
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SECURITY AND SAFETY
1. No carrying of firearms, explosives and any harmful materials inside the store.
2. Never work under the influence of prohibited drugs and liquor.
3. Drinking liquor or any alcoholic beverages within the store premise during working hours
is strictly prohibited.
4. Unauthorized persons are not allowed to enter in restricted areas without permission.
5. Any incident, injury or damage occurring on working hours must be reported right away
to the management.
6. Smoking inside the store premise is not allowed.
7. Employees having contagious and transmittable disease that may endanger the health of
co-employees and customers must inform the management to have an early precaution.
8. Unauthorized disclosure or release of the store’s records or confidential information is
prohibited.
9. No employees should enter the store premise during off hours without necessary overtime
authorization.
10. Avoid committing disorder, violence or use of force power towards any employee within
the store premise.

Binger’s Base
(02) 282-2114
PROPERTY AND INTEREST
1. Avoid damaging or using the store’s property or assets.
2. Unauthorized use of the Business name and property is strictly prohibited.
3. Avoid performing unauthorized work or doing an act which has direct or indirect conflict
with the interest of the business.
4. Always shut off lights, appliances, and faucets when not in use.
5. Employees must not have engaged with the business’ competitors or working for another
person or company having the same business.
6. Writing or posting unauthorized written materials, notices, signs, or other printed materials
on the wall or bulletin board is strictly prohibited.
7. Any official notice or announcements on store premise must not be removed without the
authorization of the management.
8. No one should solicit or sell any type of goods inside the store.
9. Substituting the store’s property, materials or equipment for another inferior quality or
lesser value is strictly prohibited.
10. Engaging in store’s sabotage or any similar activities that will affect the name of the
business is proscribe by the management.
11. Lending of the store’s funds to a co employee or non-employee is not allowed.
12. Installation or use of unlicensed or potentially harmful software in the store’s computer is
forbidden.

Binger’s Base
(02) 282-2114
HONESTY AND INTEGRITY
1. Gambling within store premise is not allowed.
2. Stealing or unauthorized possession of the store’s property or assets is prohibited.
3. Falsifying or tampering store’s records or documents is strictly prohibited.
4. Be honest about the attendance record. Always write down the exact time in- time out in
the record book.
5. No borrowing of other employee’s ID.
6. Behave accordingly to avoid causing the business to lose time or money due to carelessness
or negligence.
7. The management forbids to accept or solicit any sum of money or gifts from suppliers.
8. No giving of false testimony during store’s investigation or inspections.
9. Sexual, racial, or other harassment, intimidation, or violence towards any employee is
prohibited.
RESPECT FOR SUPERIORS
1. Always perform excellently to the assigned work.
2. Render overtime or holiday work if asked by the employer.
3. Always show respect toward superior.
4. Employees are expected to obey the lawful orders of his/her employers.

Binger’s Base
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CLEANLINESS, FOOD SAFETY AND SANITATION
1. Follow hand-washing and sanitizing procedures.
2. Do not forget to record or place destroyed food items in the designated area.
3. Follow the given standards for cooking. Adhere to prescribed security, safety or health
procedures.
4. Avoid carelessness which may cause loss wastage, spoilage, damage of the store’s supply.
5. Maintain individual hygiene. Long fingernails, uncut hair and moustache are not allowed.
6. Ensure that utensils and equipment are properly sanitized.
7. Clean the designated post; Kitchen, Rest room, tables and others regularly.
8. Eating chewing gum in front of the customers and spitting it just anywhere is a big no.
REGARDS CUSTOMERS AND SUPPLIERS
1. Be courteous and respectful towards the customers and suppliers.
2. Behave properly and avoid threatening, coercing, harassing and quarreling with the
customers and suppliers.
3. Do not use any offensive language or behavior towards superior, customers, suppliers and
even co-employees.

Binger’s Base
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XV. Sanctions and Violations

ATTENDANCE AND PUNCTUALITY
1st Offense 2nd Offense 3rd Offense 4th Offense 5th Offense
A.1 Exceeding to the Verbal Three (3) Seven (7)
allowed break time. Warning days days
suspension suspension
A.2 Committing AWOL Verbal Written Three (3) Seven (7) Termination
2(Absence without Warning Reprimand days days
official leave). suspension suspension
A.3 Failure to file a Three (3) Seven (7)
notice within three (3) days days
consecutive working Suspension suspension
days after committing
an AWOL.

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A.4 Failure to show a Verbal Written Three (3) Seven (7)
supported medical or Warning Reprimand days days
health records from suspension suspension
absence due to illness.
A.5 Failure to file an Verbal Written Three (3) days Seven (7) Termination
official leave in case of Warning Reprimand suspension days
unexpected absence suspension
within the first twenty-
four (24) hours upon
returning to work.
A.6 Change of work Verbal Written Three (3) days Seven (7) Termination
hours without written Warning Reprimand suspension days
authorization of the suspension
head in-charge.

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A.7 Excessive lateness; Verbal Written Three (3) days Seven (7) Termination
three (3) consecutive Warning Reprimand suspension days
days of being late. suspension
A.8 Use of phone during Verbal Written Three (3) days Seven (7)
work hours except in an Warning Reprimand suspension days
emergency. suspension
PRESCRIBED WORK ATTIRE AND IDENTIFICATION
B.1 Failure to wear or Verbal Written Three (3) Seven (7) Termination
refusal to wear the Warning Reprimand days days
prescribed uniform. suspension suspension
B.2 Failure to wear Verbal Written Three (3) Seven (7)
identification card. Warning Reprimand days days

Binger’s Base
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C. SECURITY AND SAFETY
C.1 Unauthorized Termination
carrying of firearms or
explosives inside the
store.
C.2 Working under the Verbal Written Three (3) Seven (7) Termination
influence of prohibited Warning Reprimand days days
drugs and liquor. suspension suspension
C.3 Drinking liquor or Verbal Written Seven (7) Termination
any alcoholic beverages Warning Reprimand days
inside the store premise suspension
during working hours.

Binger’s Base
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C.4 Allowing or failing
to report unauthorized Verbal Written Three (3) days Seven (7)
persons entering in Warning Reprimand suspension days
restricted areas without suspension
permission.
C.5 Failure to report Written Three (3) Seven (7) days
within twenty four (24) Reprimand days suspension
hours after any suspension
incident, injury or
damage that occurred
inside the store.
C.6 Smoking inside the Verbal Written Three (3) days Seven (7) days Terminat
store premise. Warning Reprimand suspension suspension ion

Binger’s Base
(02) 282-2114
C.7 Failure of employee
to inform the Seven (7) days Termination
management about suspension
having contagious and
transmittable disease.
C.8 Disclosure or
release of the business’ Termination
records or confidential
information without
authorization.
C.9 Committing
disorder, violence or use Written Three (3) days Seven (7) days Termin
of force power towards Reprimand suspension suspension ation
any employee within the
store premise.

Binger’s Base
(02) 282-2114
D. PROPERTY AND INTEREST
D.1 Intentionally Seven (7) Termination
damaging or using days
store’s property or suspension
assets.
D.2 Unauthorized use of Seven (7) Termination
the business’ name and days
property. suspension
D.3 Performing
unauthorized work or Written Seven (7) Termination
doing an act which has Reprimand days
direct or indirect suspension
conflict with the interest
of the business.
D.4 Failure to shut off Written Three (3) Seven (7)
lights, appliances, and Reprimand days days
faucets when not in use. suspension suspension

Binger’s Base
(02) 282-2114
D.5 Competing with the
business or working for
another person or Termination
company engaged with
the same business.
D.6 Writing or posting Verbal Written Three (3) Seven (7)
unauthorized written Warning Reprimand days days
materials, notices, signs, suspension suspension
or other printed
materials on the wall or
bulletin board.
D.7 Removing any
official notice or Verbal Written Three (3) Seven (7)
announcements without Warning Reprimand days days
authorization. suspension suspension

Binger’s Base
(02) 282-2114
D.8 Soliciting or selling
any type of goods within Verbal Written Three (3) Seven (7)
the store premise. Warning Reprimand days days
D.9 Substituting the
store’s property, Termination
materials or equipment
for another inferior
quality or lesser value.
D.11 Lending of store’s Seven (7) Termination
funds to a co employee days
or non-employee. suspension
D.12 Installation or use
of unlicensed or Written Seven (7) Termination
potentially harmful Reprimand days
software in the store’s suspension
computer.

Binger’s Base
(02) 282-2114
E.HONESTY AND INTEGRITY
E.1 Gambling within Written Seven (7) Termination
the store premise. Reprimand days
suspension
E.2 Stealing or Termination
unauthorized
possession of the store’s
property or assets.
E.3 Falsifying or Seven (7) Termination
tampering business’ days
records or documents. suspension
E.4 Falsifying the time-
in and time-out, Seven (7) Termination
submitting fraudulent days
attendance documents suspension
and altering attendance
records.

Binger’s Base
(02) 282-2114
E.5 Permitting other Written Seven (7) Termination
employees to use one’s Reprimand days
ID. suspension
E.6 Causing the
business to lose time or Written Seven (7) Termination
money due to Reprimand days
carelessness or suspension
negligence.
E.7 Giving false Seven (7) Termination
testimony during days
store’s investigation or suspension
inspections.
E.8 Sexual, racial, or
other harassment, Seven (7) Termination
intimidation, or days
violence towards any suspension
employee.

Binger’s Base
(02) 282-2114
F.RESPECT FOR SUPERIORS
F.1 Refusing to perform Verbal Three (3) Seven (7) Termination
assigned work. Warning days days
F.2 Refusal to render Written Three (3) Seven (7) Termination
overtime or holiday Reprimand days days
work despite advance suspension suspension
notice.
Seven (7)
F.3 Disrespecting days Termination
superior. suspension
F.4 Serious misconduct Verbal Seven (7) Termination
or willful disobedience Warning days
by the employee of the suspension
lawful orders of his/her
employers.

Binger’s Base
(02) 282-2114
G .Cleanliness, Food Safety and Sanitation
G.1 Failure to follow Verbal Written One (1) day Three (3)
hand-washing and Warning Reprimand suspension days
sanitizing procedures. suspension
G.2 Failure to record or Verbal Written One (1) day Three (3)
place destroyed food Warning Reprimand suspension days
items in the designated suspension
area.
G.3 Failure to ensure
product is cooked to
standards. Not adhering Verbal Written Three (3) Seven (7)
to prescribed security, Warning Reprimand days days
safety or health suspension suspension
procedures.

Binger’s Base
(02) 282-2114
G.4 Carelessness which
causes loss wastage, Verbal Three (3) Seven (7) Termination
spoilage, damage of the Warning days days
store’s supply. suspension suspension
G.5 Failure to maintain Verbal Written Three (3) Seven (7)
individual hygiene; long Warning Reprimand days days
fingernails, uncut hair suspension suspension
and moustache and
others.
G.6 Carelessness or Three (3) Seven (7)
improper sanitation of Verbal Written days days
utensils and equipment. Warning Reprimand suspension suspension
G.7 Failure to clean
designated post; Verbal Written Three (3) Seven (7)
Kitchen, Rest room, Warning Reprimand days days
tables and others. suspension suspension

Binger’s Base
(02) 282-2114
G.8 Eating Chewing gum Verbal Written Three (3) Seven (7)
in front of the customers Warning Reprimand days days
and spitting it just suspension suspension
anywhere.
REGARDS CUSTOMERS AND SUPPLIERS
H.1 Showing disrespect Seven (7)
or discourtesy toward Written days
customers and Reprimand suspension
suppliers.
H.2 Threatening, Seven (7) Termination
coercing, harassing and days
quarreling with the suspension
customers and
suppliers.

Binger’s Base
(02) 282-2114
H.3 Using offensive Seven (7) Termination
language or behavior days
towards customers, suspension
suppliers, and co-
employees.

Binger’s Base
(02) 282-2114
XVI. Termination Process
PERFORMANCE ASSESSMENT CHECK
MEETING WITH SUPERIORS
RESIGNATION PROCESS
PERFORMANCE ASSESSMENT CHECK
This test will be conducted by the requested employee for him/her to conduct the standard
procedures in certain designations at work which will be supervised by the manager at the same
time the employee will be ask some questions regarding his/her field of work.
MEETING WITH SUPERIORS
This will be a minor conversation between the superior and the employee, the consultation
will be held inside the office and will talk about the issues that were gathered from the output of
the employee’s errors. By then, the manager will measure if the employee will be terminated and
if ever the result of the evaluation is termination, the employee will be requested to fill in a
termination form. Therefore, he/she will proceed to resignation.

Binger’s Base
(02) 282-2114
ARTICLES OF PARTNERSHIP
Of
C-Eleven
KNOW ALL MEN BY THESE PRESENTS:
That we, the undersigned partners, all of legal age, residents and citizens of the
Philippines have on this day voluntarily associated ourselves together for the purpose of forming
a limited partnership under the following terms and conditions and subject to existing and
applicable laws of the Republic of the Philippines:
AND WE HEREBY CERTIFY:
ARTICLE I. That the name of this partnership shall be C-Eleven Limited Partnership.
ARTICLE II. That the purpose/s for which this partnership is formed, is to become one of the
well-known tea houses in Metro Manila that serves flavorful choices of beverages and will give
the consumers a remarkable experience inside the store.
ARTICLE III. That the principal place of business of this partnership shall be located at One
Kalayaan Place, Bldg. #284 Samson Road Caloocan City

Binger’s Base
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ARTICLE IV. That the names, nationalities and complete residence addresses of the partners are
as follows:
Name Nationality Residence Kind of Partner
Mangga St. Bilog, Balangkas,

Ma. Erika D. Andaya Filipino Limited Partner
Valenzuela City
44-C Fredel Compound,

Ilang- Ilang Street,
Kenneth L. Antonio Filipino Limited Partner
Karuhatan, Valenzuela City
#29 Jacinto Marulas,

Adrian Carillo Filipino Limited Partner
Valenzuela City
1225 A. Mariano St.

Josell Castro Filipino Limited Partner
Bagbaguin, Valenzuela City
4025 Lotus St.

Aris Keyvin Cornejo Filipino MapulangLupa, Valenzuela Limited Partner
City
#705 C.Molina St. #70

Ahllan Dela Peña Filipino Limited Partner
5C.Reales, Valenzuela City
#6 Lanzones St. Bilog,

Joren Espiritu Filipino Balangkas, Limited Partner
Valenzuela City

Binger’s Base
(02) 282-2114
007 IpilSt. Villa

Khristine Joy Matus Filipino LiwaywaySubd. Maysan, Limited Partner
Valenzuela City
479 DulongTangke,
Gabriel Angelo San Luis Filipino Malinta, Valenzuela City Limited Partner
#6 Alley 3, Palasan,
LouellaTamondong Filipino Limited Partner
Valenzuela City
011 Caimito St. Antonio

AljaneTapac Filipino Subd. Dalandanan, Limited Partner
Valenzuela City
Article V. The term for which this partnership is until the business exists and after the approval of this
partnership by the Securities and Exchange Commission.
ARTICLE VI. That the capital of this Partnership shall be the amount of Php 3,300,000.00Philippine
Currency, contributed in cash by the partners, as follows:
Name Amount Contributed
Kenneth L. Antonio Php 300,000.00
Ma. Erika D. Andaya Php 300,000.00
Adrian Carillo Php 300,000.00
Josell Castro Php 300,000.00

Binger’s Base
(02) 282-2114
ArisKeyvin S, Cornejo Php 300,000.00
AhllanDela Peña Php 300,000.00
Joren Espiritu Php 300,000.00
Khristine Joy Matus Php 300,000.00
Gabriel Angelo San Luis Php 300,000.00
LouellaTamondong Php 300,000.00
AljaneTapac Php 300,000.00
Total Php 3,300,000.00
That no transfer of interest which will reduce the ownership of Filipino citizens to less than
the required percentage of capital as provided by existing laws shall be allowed or permitted to be
recorded in the proper books of the partnership.
ARTICLE VII. That the profits and losses of this partnership shall be divided and distributed
proportionately on the ratio of the capital contribution of each partner. (Limited partner shall be liable for
losses only to the extent of his/her contribution.)
ARTICLE VIII. That this partnership shall be under __________, as General Manager, who shall be in
charge of the management of the affairs of the company. He shall have the power to use the partnership
name and in otherwise performing such acts as are necessary and expedient in the management of the firm
and to carry out its lawful purposes. (Only the General Partner can be the General Manager.)
ARTICLE IX. That the partners undertake to change the name of this partnership, as herein provided or
as amended thereafter, immediately upon receipt of notice or directive from the Securities and Exchange
Commission that another corporation, partnership or person has acquired a prior right to the use of that

Binger’s Base
(02) 282-2114
name or that the name has been declared as misleading, deceptive, confusingly similar to a registered name,
or contrary to public morals, good customs or public policy.
IN WITNESS WHEREOF, we have hereunto affixed our signatures this ____ day of ______,
20___, at ________.
______________________ _______________________
(Name of partner) (Name of partner)
______________________ _______________________
______________________ _______________________
______________________ _______________________
______________________ _______________________
______________________
(Name of partner)

Binger’s Base
(02) 282-2114
TECHNICAL
ASPECT

Binger’s Base
(02) 282-2114
I. Technical Objectives
 To know the proper placement of our facilities
 To make our customers feel safe and convenient
 To establish a state of the art structure of the business
 To use the latest technology in running the business

Binger’s Base
(02) 282-2114
II. Photos of Equipment

SUPPLIES AND EQUIPMENTS
OFFICE SUPPLIES AND

EQUIPMENTS Quantity Life span Price
1 1 year P446.43
Bulletin Board
P178.57
Long- 1 ream +P160.71

Consumables
Short- 1 ream P339.28
Bond paper

Binger’s Base
(02) 282-2114
1 box Consumables P89.29
Ball pen
Pencil

Binger’s Base
(02) 282-2114
5 pieces 1 year P669.64
Archive Folders
50 pieces Consumables P156.25
Envelopes
Eraser

Binger’s Base
(02) 282-2114
Correction Fluid
Push pins
Paper Stapler

Binger’s Base
(02) 282-2114
10 boxes Consumables P44.64
Staple Wire
1 unit 5 years P12,000
Laptop
1 piece
1 year P1,000.00
(32GB)
Flash drive

Binger’s Base
(02) 282-2114
3 years (inkjet
printers)
1 set 5 years (Laser P4,465

printers)
Printer
1 piece 5 years P3,999.00
Safety Box/Vault
1 5 years P3,500.00
clock

Binger’s Base
(02) 282-2114
FURNITURES AND FIXTURES

Quantity Life span Price
16 (for 4 P22,400.00
person) 5 years +P3,600.00
P24,000.00
Tables 1 (for 6 person)
80 pieces 5 Years P35,000.00
Chairs
2 PIECES 5 YEARS P7,200.00
Long table

Binger’s Base
(02) 282-2114
2 units 5 years P32,000
Air Conditioner
2 units of 1mp
HD BULLET
Cameras
5 years P5,779.00
2 units of 1mp
HD DOME
CCTV Cameras
1 1 year P200.00
Washbasin Mirror

Binger’s Base
(02) 282-2114
6 pieces 5 years P3,300.00
Blind window curtain
1 5 years P1,219
Cabinet
2 sets 5 years P5,649.30
*Feed pipes and Wax

ring
Toilet Bowl Set

Binger’s Base
(02) 282-2114
Bidet Hose
2 pieces 5 years P500.00
Toilet paper holder
Bathroom Sink

Binger’s Base
(02) 282-2114
Hand Dryer
1 5 years P350.00
Bathroom faucet
1 5 years P750.00
Office table
Office chair

Binger’s Base
(02) 282-2114
KITCHEN EQUIPMENTS
Quantity Life Span Price
Refrigerator
5 years P5,000.00
1 piece
Fructose Machine

Binger’s Base
(02) 282-2114
Blender
Electric thermos
1 piece 5 years P798.00
Rice Cooker

Binger’s Base
(02) 282-2114
2 pieces P365.00 M
(Medium) P325.00 S
5 years
2 pieces (small) P300.00 W
2 pieces P990.00
(white)
Jiggers
Jug
Measuring Cup

Binger’s Base
(02) 282-2114
4 pieces P1,000.00
(standard) 5 years +P400.00
2 pieces P1,400.00
(regular)
Shakers
Pitcher
Plastic Containers

Binger’s Base
(02) 282-2114
Scooper
Stirrer

Binger’s Base
(02) 282-2114
30 pieces 5 years 2,750.00
Bowls
1 Set 5 years P1,300.00
Cooking Set
Pot holder

Binger’s Base
(02) 282-2114
Colander
Electric Mixer
Cupcake Molding Tray/Baking

Pan

Binger’s Base
(02) 282-2114
1 set 5 years P599.00
Knife set
Chopping board
Kitchen rail organizer

Binger’s Base
(02) 282-2114
Pasta Scooper
Plates
50 pairs 5 years P2,000.00
Cutlery

Binger’s Base
(02) 282-2114
Plate rack
Serving tray
Spatula Set

Binger’s Base
(02) 282-2114
1 set 5 years P15,000.00
Electrical Stove
Exhaust fan
Tongs

Binger’s Base
(02) 282-2114
Whisk
2 sets Consumables P1,200.00
LPG Set
Kitchen Sink
Kitchen Faucet

Binger’s Base
(02) 282-2114
1 unit 5 years P6,500.00
Sealing Machine
1 set 5 years P6,500.00
Kitchen utensil set
1 5 years P2,500.00
Dinnerware set

Binger’s Base
(02) 282-2114
1 5 years P400.00
Electric kettle
1 5 years P800.00
Utensil rack
60pcs 5 years P32,503.20
Glow in the Dark Cups

Binger’s Base
(02) 282-2114
Quantity Life Span Price

MAINTENANCE SUPPLIES
Light Bulb
Door mats
Trash bin (Outdoor)

Binger’s Base
(02) 282-2114
Trash can
50 rolls Consumables P2,500.00
Trash liners
Insecticide
3 set 1 years P1500.00,
Mop set

Binger’s Base
(02) 282-2114
Broom
Dustpan
1 piece Consumables P350.00
Air freshener

Binger’s Base
(02) 282-2114
4 gallons Consumables P600.00
Glass Spray Cleaner
Glass Wiper
Liquid hand soap

Binger’s Base
(02) 282-2114
4 bottles Consumables P800.00
Dishwashing Liquid
4 pieces 3 months P100.00
Sponge
Pail
Dipper

Binger’s Base
(02) 282-2114
10 packs Consumables P1,000.00
Batteries
Flashlight
Tool Set

Binger’s Base
(02) 282-2114
Padlocks
Extension Cable
Fire extinguishers

Binger’s Base
(02) 282-2114
Emergency light
3 sets Consumables P450.00
First aid kit
1 unit 5 years P10,000.00
Power Generator

Binger’s Base
(02) 282-2114
CONSUMABLES
Quantity Price
50 packs (180
P2,250.00
pulls)
Table napkin
100 rolls 150.00
Toilet paper
P1,525.00 XL
1,500 pieces (500 +P1,425.00 L

XL, 500 L, 500 R) P1,300.00R
P4,250.00
Plastic Cups for takeout

Binger’s Base
(02) 282-2114
P1840 BIG
10 packs
+P1840 small
10packs
P2,680.00
Straws
100 pieces P95.00
Cupcake Cups
20 pieces P200.00
Hair Net

Binger’s Base
(02) 282-2114
500 pieces 700
Dome lid
3 pieces P3,000.00
Sealing Film

Binger’s Base
(02) 282-2114
Operational Equipment Quantity Life Span Price per item
1 piece 5 Years P250.00
Telephone
2 Units 5 Years P20,000.00
POS Machine
100 Rolls Consumables P5500.00
Thermal Paper

Binger’s Base
(02) 282-2114
SPEAKERS
Electric Fan
Table towel

Binger’s Base
(02) 282-2114
Board Games Quantity Life Span Price per item
5 boxes 3 years P389.00
Uno
1 Box 3 years P388.00
Bad Dog
Scrabble

Binger’s Base
(02) 282-2114
Domino
2 Units 5 years P1,000.00
Chess
2 Units 5 years P300.00
Pick up Sticks

Binger’s Base
(02) 282-2114
1 Unit 5 years P275.00
Games of General
Sungka
Monopoly

Binger’s Base
(02) 282-2114
Jenga
Pirate Oak Barrel
*The photos above are for feasibility purposes only.

Binger’s Base
(02) 282-2114
III. Legends and Symbols

Binger’s Base
(02) 282-2114
IV. Sources of Electricity, Water and Communication
Electricity
Meralco, as a leading company in the Philippines, we agreed to take this as the
source of electricity of the business.
Water
Maynilad, as one of the leading company in the Philippines, we agreed to take this
as the source of water of the business.
Communication
PLDT, this serves as the land line and Internet connection and this also use as the
POS (Point-of-sale) Internet connection of the business.

Binger’s Base
(02) 282-2114
FINANCIAL
ASPECT

Binger’s Base
(02) 282-2114
I. Major Financial Assumptions
 The ending Raw Materials Inventory at the end of the year is 20% of the raw materials
used for the month.
 Ending Store Supplies is 20% of the store supplies expense for the month.
 Store Supplies Expense is expected to increase by 1.18% yearly due to increase in the
number of customers.
 Ending Office Supplies is 20% of the office supplies expense for the month.
 Ending Medicine Supplies is 20% of the medicine supplies expense for the month.
 Ending Maintenance Supplies is 20% of the maintenance supplies expense for the month.
 The useful life of Furniture and Fixtures, Tools and Equipment, and Leasehold
Improvement is 5 years with no salvage value.
 The company uses straight-line method in depreciating non-current assets.
 All gift certificates are redeemed during the year.
 Applied Overhead equals actual Overhead.
 Cash on Hand should be 20% of Cash in Bank.
 1 month of Utilities Expense is payable at year-end.
 There is 5% increase in cash expenses, except employee-related expenses and permits
and license fees, due to inflation.
 To cover the inflation rate, average sales per customer should increase by 5% every year.

C-Eleven Partnership, Ltd.
Project Cost
II.
NOTES
Capital Investment:
Antonio, Kenneth L. ₱ 300,000.00
Andaya, Ma. Erika D. 300,000.00
Carillo, Adrian P. 300,000.00 Project Cost
Castro, Josell F. 300,000.00
Cornejo, Aris Keyvin S. 300,000.00
“Tealiciously made for you”

Dela Peña, Ahllan D. 300,000.00
Espiritu, Joren A. 300,000.00
Matus, Khristine Joy DG. 300,000.00
San Luis, Gabriel Angelo C. 300,000.00
Tamondong, Louella E. 300,000.00
Tapac, Aljane 300,000.00
Total ₱ 3,300,000.00
(02) 282-2114
Binger’s Base
Pre-Operating Expense (1) ₱ 13,792.16

Kitchen Tools and Equipment (5) 125,095.20
Office Tools and Equipment (5) 90,393.00
Maintenance Equipment (5) 10,780.00

Emergency Equipment (5) 16,300.00
Furniture and Fixtures (5) 91,602.30
Building Renovation (9) 930,000.00
3-Months Deposit 436,800.00

1-Month Advanced Rent 145,600.00
Office Supplies (2) 1,418.96
Medicine Supplies (3) 3,876.98
Maintenance Supplies (7) 11,258.33
Fire Insurance (6) 6,000.00
Page 257
1 Month Supplies of Raw Materials 102,659.00
Total ₱ 1,985,575.92
Net Cash on Hand ₱ 1,314,424.08
III.
Projected Statement of Financial Operations
For the Years Ended December 31, 2019-2023

Note 2019 2020 2021 2022 2023
Net Sales (8) ₱ 5,230,500.00 ₱ 9,414,196.88 ₱ 10,062,848.33 ₱ 10,756,192.53 ₱ 11,497,308.85
Less: Cost of Goods Sold (11) 2,176,213.04 3,881,376.32 4,099,606.91 4,332,873.59 4,582,212.35
Gross Profit 3,054,286.96 5,532,820.56 5,963,241.42 6,423,318.94 6,915,096.50
Less: Operating Expenses
Selling Expenses
Statement of Financial Operation
Advertising Expense (4) 10,325.00 1,260.00 1,323.00 1,389.15 1,458.61

Premiums Expense (4) 21,300.00 26,481.00 27,805.05 29,195.30 30,655.07
Store Supplies Expense (2) 4,544.27 8,326.92 8,900.65 9,513.90 10,169.41
Depreciation Expense-Kitchen Tools and
(5) 14,594.44 25,019.04 25,019.04 25,019.04 25,019.04
(02) 282-2114
Equipment
Binger’s Base
Total Selling Expenses 50,763.71 61,086.96 63,047.74 65,117.39 67,302.12

General and Administrative Expenses (6) 2,888,642.97 5,006,035.65 5,126,772.02 5,252,047.51 5,383,591.68
Total Expenses 2,939,406.68 5,067,122.61 5,189,819.75 5,317,164.90 5,450,893.81
Operating Income 114,880.28 465,697.95 773,421.67 1,106,154.04 1,464,202.70

Income Tax (30% NCIT or 2% MCIT) 34,464.08 139,709.39 232,026.50 331,846.21 366,050.67
Less: Deferred Charges- MCIT - - - - -
Income Tax Expense-Net 34,464.08 139,709.39 232,026.50 331,846.21 366,050.67
Net Income (Loss) ₱ 80,416.19 ₱ 325,988.57 ₱ 541,395.17 ₱ 774,307.83 ₱ 1,098,152.02
Page 258
IV.
Projected Statement of Financial Position
As of December 31, 2019-2023
Note 2019 2020 2021 2022 2023

ASSETS
Current Assets:
Cash and Cash Equivalents * ₱ 2,067,892.22 ₱ 2,666,595.41 ₱ 3,484,189.28 ₱ 4,536,598.04 ₱ 5,896,475.96
Accounts Receivable - - - - -
Raw Materials Inventory (8) 50,288.89 52,800.98 56,438.16 60,325.94 64,481.59
Statement of Financial Position
Store Supplies (2) 129.84 138.78 148.34 158.57 169.49

Office Supplies (2) 36.20 38.01 39.91 41.90 44.00
Maintenance Supplies (3) 98.90 103.85 109.04 114.49 120.22
Medicine Supplies (7) 287.20 301.56 316.64 332.47 349.10
Prepaid Insurance 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
(02) 282-2114
Binger’s Base
Total Current Assets 2,121,233.25 2,722,478.60 3,543,741.37 4,600,071.42 5,964,140.35

Non-Current Assets:
Kitchen Tools and Equipment - Net (5) 110,500.76 85,481.72 60,462.68 35,443.64 10,424.60
Office Tools and Equipment - Net (5) 79,847.15 61,768.55 43,689.95 25,611.35 7,532.75
Maintenance Equipment - Net (5) 9,522.33 7,366.33 5,210.33 3,054.33 898.33

Emergency Equipment - Net (5) 14,398.33 11,138.33 7,878.33 4,618.33 1,358.33
Furniture and Fixtures - Net (5) 80,915.37 62,594.91 44,274.45 25,953.99 7,633.53
Leasehold improvement - Net (5) 821,500.00 635,500.00 449,500.00 263,500.00 77,500.00
Long-Term Refundable Deposit 436,800.00 436,800.00 436,800.00 436,800.00 436,800.00

Total Non-Current Assets 1,553,483.94 1,300,649.84 1,047,815.74 794,981.64 542,147.54
Total Assets ₱ 3,674,717.19 ₱ 4,023,128.43 ₱ 4,591,557.11 ₱ 5,395,053.06 ₱ 6,506,287.89
Page 259
LIABILITIES AND PARTNERS' EQUITY
2019 2020 2021 2022 2023
Current Liabilities
Accounts Payable ₱ - ₱ - ₱ - ₱ - ₱ -
Gift Certificate Outstanding - - - - -
Income Tax Payable 14,770.32 34,927.35 58,006.63 82,961.55 91,512.67
Utilities Payable (9) 9,821.43 10,312.50 10,828.13 11,369.53 11,938.01
SSS Contributions Payable (13) 21,815.00 21,815.00 21,815.00 21,815.00 21,815.00
PhilHealth Contributions Payable (13) 5,702.84 5,702.84 5,702.84 5,702.84 5,702.84
Pag-IBIG Contributions Payable (13) 2,800.00 2,800.00 2,800.00 2,800.00 2,800.00

Withholding Taxes Payable (13) 338.43 338.43 338.43 338.43 253.82
Salaries Payable (13) 195,646.75 195,646.75 195,646.75 195,646.75 195,731.36
VAT Payable (10) 43,406.22 45,180.81 48,619.41 52,311.20 56,274.42
Total Current Liabilities 294,300.99 316,723.67 343,757.18 372,945.30 386,028.11
Partners' Equity
Andaya, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Antonio, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Carillo, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Castro, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Cornejo, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
(02) 282-2114
Binger’s Base
Dela Peña, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Espiritu, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Matus, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
San Luis, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Tamondong, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Tapac, Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Total Partners' Equity 3,380,416.19 3,706,404.76 4,247,799.93 5,022,107.75 6,120,259.77
Total Liabilities and Partners' Equity ₱ 3,674,717.19 ₱ 4,023,128.43 ₱ 4,591,557.11 ₱ 5,395,053.06 ₱ 6,506,287.89
*Cash and Cash Equivalents consist of the following:

2019 2020 2021 2022 2023
Cash on Hand ₱ 298,139.87 ₱ 397,627.98 ₱ 533,320.52 ₱ 708,106.68 ₱ 934,078.36
Petty Cash Fund 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00
Change Fund 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00
Payroll Fund 195,646.75 195,646.75 195,646.75 195,646.75 195,731.36
Page 260
VAT Fund 43,406.22 45,180.81 48,619.41 52,311.20 56,274.42
Cash in Bank 1,490,699.37 1,988,139.88 2,666,602.60 3,540,533.41 4,670,391.82
Total Cash and Cash Equivalents ₱ 2,067,892.22 ₱ 2,666,595.41 ₱ 3,484,189.28 ₱ 4,536,598.04 ₱ 5,896,475.96
Projected Statement of Cash Flows
V.
2019 2020 2021 2022 2023

Net Cash Flows from Operating Activities
Net Income/ (Loss) ₱ 80,416.19 ₱ 325,988.57 ₱ 541,395.17 ₱ 774,307.83 ₱ 1,098,152.02
Depreciation Expense - Kitchen Tools and Equipment 14,594.44 25,019.04 25,019.04 25,019.04 25,019.04
Depreciation Expense - Office Tools and Equipment 10,545.85 18,078.60 18,078.60 18,078.60 18,078.60
Depreciation Expense - Maintenance Equipment 1,257.67 2,156.00 2,156.00 2,156.00 2,156.00

Depreciation Expense - Emergency Equipment 1,901.67 3,260.00 3,260.00 3,260.00 3,260.00
Depreciation Expense - Furniture and Fixtures 10,686.94 18,320.46 18,320.46 18,320.46 18,320.46
Depreciation Expense - Leasehold Improvement 108,500.00 186,000.00 186,000.00 186,000.00 186,000.00
Statement of Cash Flow
(Increase) in Raw Materials Inventory (50,288.89) (2,512.09) (3,637.18) (3,887.78) (4,155.65)

(Increase) in Store Supplies (129.84) (8.95) (9.56) (10.22) (10.93)
(Increase) in Office Supplies (36.20) (1.81) (1.90) (2.00) (2.10)
(Increase) in Medicine Supplies (98.90) (4.95) (5.19) (5.45) (5.72)
(Increase) in Maintenance Supplies (287.20) (14.36) (15.08) (15.83) (16.62)
(Increase) in Prepaid Insurance (2,500.00) - - - -
Increase in Accounts Payable - - - - -
Increase in Gift Certificate Outstanding - - - - -
(02) 282-2114
Increase in Income Tax Payable 14,770.32 20,157.03 23,079.28 24,954.93 8,551.12

Binger’s Base
Increase in Utilities Payable 9,821.43 491.07 515.63 541.41 568.48

Increase in SSS Contributions Payable 21,815.00 - - - -
Increase in PhilHealth Contributions Payable 5,702.84 - - - -
Increase in Pag-IBIG Contributions Payable 2,800.00 - - - -
Increase in Withholding Taxes Payable 338.43 - - - (84.61)

Increase in Salaries Payable 195,646.75 - - - 84.61
Increase in VAT Payable 43,406.22 1,774.58 3,438.61 3,691.78 3,963.22
Net Cash provided by Operating Activities ₱ 468,862.71 ₱ 598,703.19 ₱ 817,593.87 ₱1,052,408.77 ₱1,359,877.92
Net Cash Flows from Investing Activities

Cash Outflow from Acquisition of Fixed Asset ₱ (1,264,170.49) ₱ - ₱ - ₱ - ₱ -
Cash Outflow from Long-Term Refundable Deposit (436,800.00) - - - -
Net Cash provided by Investing Activities ₱ (1,700,970.49) ₱ - ₱ - ₱ - ₱ -
Net Cash Flows from Financing Activities
Cash Inflows from Partners' Investments ₱ 3,300,000.00 ₱ - ₱ - ₱ - ₱ -
Cash Outflows from Partners' Withdrawals - - - - -
Net Cash provided by Investing Activities ₱ 3,300,000.00 ₱ - ₱ - ₱ - ₱ -
Page 261
Net Increase in Cash ₱ 2,067,892.22 ₱ 598,703.19 ₱ 817,593.87 ₱ 1,052,408.77 ₱ 1,359,877.92
Add: Cash Balance, Beginning - 2,067,892.22 2,666,595.41 3,484,189.28 4,536,598.04
Cash Balance, Ending ₱ 2,067,892.22 ₱2,666,595.41 ₱3,484,189.28 ₱4,536,598.04 ₱5,896,475.96
Projected Statement of Changes in Partners' Equity
VI.
Andaya, Capital 2019 2020 2021 2022 2023

Beginning Capital 300,000.00 307,310.56 336,945.89 386,163.63 456,555.25
Add/Less: Share in Net Income/(Loss) 7,310.56 29,635.32 49,217.74 70,391.62 99,832.00
Additional Investments - - - - -
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Less: Withdrawals - - - - -
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Antonio, Capital 2019 2020 2021 2022 2023

Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
(02) 282-2114
Binger’s Base
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Statement of Changes in Stockholders Equity
Carillo, Capital 2019 2020 2021 2022 2023


Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Castro, Capital 2019 2020 2021 2022 2023

Page 262
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Cornejo, Capital 2019 2020 2021 2022 2023
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Dela Peña, Capital 2019 2020 2021 2022 2023
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
(02) 282-2114
Espiritu, Capital 2019 2020 2021 2022 2023

Binger’s Base

Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Matus, Capital 2019 2020 2021 2022 2023

Page 263
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
San Luis, Capital 2019 2020 2021 2022 2023
Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25

Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Tamondong, Capital 2019 2020 2021 2022 2023

Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
(02) 282-2114
Binger’s Base
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Tapac, Capital 2019 2020 2021 2022 2023

Total 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Ending Capital 307,310.56 336,945.89 386,163.63 456,555.25 556,387.25
Page 264
VII.
Note 1: Pre-Operating Expense
Permits and Licenses 2019 2020 2021 2022 2023

SEC
Reservation Cost ₱ 40.00 ₱ 40.00 ₱ - ₱ - ₱ - ₱ -

Articles of by-laws 510.00 510.00 - - - -
Filing fee 15.00 15.00 - - - -
BIR
Annual Registration fee 500.00 500.00 - - - -
Breakdown of Schedules
Documentary Stamp Tax 15.00 15.00 - - - -

Print reciept and invoices that are in compliance with the BIR Regulations 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
City Government
Business Permit/ Mayor's Permit 750.00 750.00 750.00 750.00 750.00 750.00
Annual Community Tax 500.00 500.00 2,592.20 4,265.68 4,525.14 4,802.48
Sanitary Inspection 200.00 200.00 200.00 200.00 200.00 200.00
Garbage Permit 400.00 400.00 400.00 400.00 400.00 400.00
A. Note 1: Pre-Operating Expense
Location Clearance 100.00 100.00 100.00 100.00 100.00 100.00

Notary Fee 200.00 200.00 200.00 200.00 200.00 200.00
(02) 282-2114
Fire Inspection Fee 266.56 266.56 266.56 266.56 266.56 266.56

Binger’s Base
Electrical Permit 325.60 325.60 325.60 325.60 325.60 325.60

Mechanical Permit 100.00 100.00 100.00 100.00 100.00 100.00
Plumbing Inspection 60.00 60.00 60.00 60.00 60.00 60.00
Sign Permit Fee 30.00 30.00 30.00 30.00 30.00 30.00
Plate/Sticker Fee 200.00 200.00 200.00 200.00 200.00 200.00

Occupational Tax 180.00 180.00 180.00 180.00 180.00 180.00
Barangay Clearance 100.00 100.00 100.00 100.00 100.00 100.00
Peace and Order Charge 200.00 200.00 200.00 200.00 200.00 200.00
Pre-Launch Expenses
Tarpaulin 1,600.00 1,600.00 - - - -

Balloons 1,500.00 1,500.00 - - - -
Flowers 3,500.00 3,500.00 - - - -
Total ₱ 13,792.16 ₱ 13,792.16 ₱ 8,204.36 ₱ 9,877.84 ₱ 10,137.30 ₱ 10,414.64
Page 265
Note 2: Office Supplies
Quantity Unit Unit cost Total Cost 2019 2020 2021 2022 2023
Bulletin board 1 piece 446.43 ₱ 446.43 ₱ 260.42 ₱ 468.75 ₱ 492.19 ₱ 516.80 ₱ 542.64
Bond paper (short) 1 ream 160.71 160.71 93.75 168.75 177.19 186.05 195.35
Bond paper (long) 1 ream 178.57 178.57 104.17 187.50 196.88 206.72 217.05

Ballpen 20 pieces 4.46 89.29 52.08 93.75 98.44 103.36 108.53
Pencil 20 pieces 4.46 89.29 52.08 93.75 98.44 103.36 108.53
Archive folder 5 pieces 133.93 669.64 390.63 703.13 738.28 775.20 813.96
Envelopes 50 pieces 3.13 156.25 91.15 164.06 172.27 180.88 189.92
Eraser 20 pieces 2.23 44.64 26.04 46.88 49.22 51.68 54.26
B. Note 2: Office Supplies
Correction fluid 4 pieces 22.32 89.29 52.08 93.75 98.44 103.36 108.53
Push pins 50 pieces 0.58 29.02 16.93 30.47 31.99 33.59 35.27
Stapler 3 pieces 58.04 174.11 101.56 182.81 191.95 201.55 211.63
Staple wire 10 boxes 4.46 44.64 26.04 46.88 49.22 51.68 54.26
Total ₱ 2,171.88 ₱ 1,266.93 ₱ 2,280.47 ₱ 2,394.49 ₱ 2,514.22 ₱ 2,639.93
(02) 282-2114
Binger’s Base
Store Supplies
Cupcake Cups 100 pieces 0.85 ₱ 84.82 ₱ 49.48 ₱ 90.67 ₱ 96.91 ₱ 103.59 ₱ 110.73
Straw (Big) 10 packs 164.29 1,642.86 958.33 1,756.05 1,877.04 2,006.37 2,144.61
Straw (Small) 10 packs 164.29 1,642.86 958.33 1,756.05 1,877.04 2,006.37 2,144.61
Dome Lid 500 pieces 1.25 625.00 364.58 668.06 714.09 763.29 815.88
Plastic Cups (XL) 500 pieces 2.72 1,361.61 794.27 1,455.42 1,555.70 1,662.89 1,777.46
Plastic Cups (L) 500 pieces 2.54 1,272.32 742.19 1,359.98 1,453.69 1,553.85 1,660.91
Plastic Cups (R) 500 pieces 2.32 1,160.71 677.08 1,240.69 1,326.17 1,417.54 1,515.21
Total ₱ 7,790.18 ₱ 4,544.27 ₱ 8,326.92 ₱ 8,900.65 ₱ 9,513.90 ₱ 10,169.41
Page 266
Note 3: Medicine Supplies
Quantity Unit Unit cost Total cost 2019 2020 2021 2022 2023
Gauze bandage 3 pieces 26.79 ₱ 80.36 ₱ 46.88 ₱ 84.38 ₱ 88.59 ₱ 93.02 ₱ 97.67

Band-aid 3 box 55.80 167.41 97.66 175.78 184.57 193.80 203.49
Cotton buds 3 packs 38.39 115.18 67.19 120.94 126.98 133.33 140.00
Cotton balls 2 150 balls 30.36 60.71 35.42 63.75 66.94 70.28 73.80
Elastic bandage 3 piece 49.33 147.99 86.33 155.39 163.16 171.32 179.88
Alcohol 3 piece 58.04 174.11 101.56 182.81 191.95 201.55 211.63
Tweezer 2 pieces 107.14 214.29 125.00 225.00 236.25 248.06 260.47
Safety pins 2 box 33.04 66.07 38.54 69.38 72.84 76.49 80.31
Ice bag 3 piece 89.29 267.86 156.25 281.25 295.31 310.08 325.58
C. Note 3: Medicine Supplies
Hydrogen peroxide (Agua Oxigenada) 3 piece 42.86 128.57 75.00 135.00 141.75 148.84 156.28
Povidone-iodine ( Betadine) 3 piece 139.29 417.86 243.75 438.75 460.69 483.72 507.91
Digital thermometer 1 piece 133.93 133.93 78.13 140.63 147.66 155.04 162.79
Disposable sterile gloves 25 piece 8.57 214.29 125.00 225.00 236.25 248.06 260.47
(02) 282-2114
Dry tissue 25 packs 8.93 223.21 130.21 234.38 246.09 258.40 271.32
Binger’s Base
Wet wipes 12 packs 31.25 375.00 218.75 393.75 413.44 434.11 455.81
Scissor 1 piece 44.64 44.64 26.04 46.88 49.22 51.68 54.26
Katinko 10 piece 26.79 267.86 156.25 281.25 295.31 310.08 325.58
Mefenamic 50 piece 2.68 133.93 78.13 140.63 147.66 155.04 162.79
Biogesic 50 piece 3.13 156.25 91.15 164.06 172.27 180.88 189.92

Neozep 50 piece 3.57 178.57 104.17 187.50 196.88 206.72 217.05
Solmux 50 piece 8.04 401.79 234.38 421.88 442.97 465.12 488.37
Buscopan venus 50 piece 17.86 892.86 520.83 937.50 984.38 1,033.59 1,085.27
Medicol 50 piece 3.57 178.57 104.17 187.50 196.88 206.72 217.05

Diatabs 50 piece 17.86 892.86 520.83 937.50 984.38 1,033.59 1,085.27
TOTAL ₱ 5,934.15 ₱ 3,461.59 ₱ 6,230.86 ₱ 6,542.40 ₱ 6,869.52 ₱ 7,213.00
Page 267
Note 4: Advertising Expenses
2019 2020 2021 2022 2023
Ribbon ₱ 300.00 ₱ - ₱ - ₱ - ₱ -

Tarpaulin 225.00 - - - -
Flyers 2,500.00 - - - -
Posters 700.00 1,260.00 1,323.00 1,389.15 1,458.61
Total ₱ 3,725.00 ₱ 1,260.00 ₱ 1,323.00 ₱ 1,389.15 ₱ 1,458.61
Premiums Expenses
D. Note 4: Advertising Expense
2019 2020 2021 2022 2023

Tumbler ₱ 5,000.00 ₱ 5,250.00 ₱ 5,512.50 ₱ 5,788.13 ₱ 6,077.53
Mug 1,500.00 1,575.00 1,653.75 1,736.44 1,823.26
(02) 282-2114
Binger’s Base
Teddy Bear 3,600.00 3,780.00 3,969.00 4,167.45 4,375.82

Roses 1,000.00 1,050.00 1,102.50 1,157.63 1,215.51
Pumpkin Cake 8,900.00 9,345.00 9,812.25 10,302.86 10,818.01
Fries 1,300.00 1,365.00 1,433.25 1,504.91 1,580.16

Bamboo Straw - 1,312.50 1,378.13 1,447.03 1,519.38
Star City Ticket - 1,543.50 1,620.68 1,701.71 1,786.79
Apron - 1,260.00 1,323.00 1,389.15 1,458.61

Total ₱ 21,300.00 ₱ 26,481.00 ₱ 27,805.05 ₱ 29,195.30 ₱ 30,655.07
Page 268
Note 5: Depreciation Expense
Kitchen Tools and Equipments

Useful Annual
Quantity Unit Unit Cost Total Cost 2019 2020 2021 2022 2023
Life Depreciation
Kitchen Utensil Set 1 pieces ₱ 6,500.00 ₱ 6,500.00 5 ₱ 1,300.00 ₱ 758.33 ₱ 1,300.00 ₱ 1,300.00 ₱ 1,300.00 ₱ 1,300.00
Dinnerware Set 1 pieces 2,500.00 2,500.00 5 500.00 291.67 500.00 500.00 500.00 500.00
Electric Kettle 1 pieces 400.00 400.00 5 80.00 46.67 80.00 80.00 80.00 80.00
Fructose Machine 1 pieces 5,000.00 5,000.00 5 1,000.00 583.33 1,000.00 1,000.00 1,000.00 1,000.00
Refrigerator 1 pieces 7,000.00 7,000.00 5 1,400.00 816.67 1,400.00 1,400.00 1,400.00 1,400.00
Blender 2 pieces 2,500.00 5,000.00 5 1,000.00 583.33 1,000.00 1,000.00 1,000.00 1,000.00
Electric Thermos 1 pieces 2,200.00 2,200.00 5 440.00 256.67 440.00 440.00 440.00 440.00

Jiggers (S) 2 pieces 162.50 325.00 5 65.00 37.92 65.00 65.00 65.00 65.00
Jiggers (M) 2 pieces 182.50 365.00 5 73.00 42.58 73.00 73.00 73.00 73.00
Jiggers (Clear) 2 pieces 150.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Tea Jug 2 pieces 1,200.00 2,400.00 5 480.00 280.00 480.00 480.00 480.00 480.00
Measuring Cup 2 pieces 50.00 100.00 5 20.00 11.67 20.00 20.00 20.00 20.00
Shakers (Standard) 4 pieces 250.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Shakers (Regular) 2 pieces 200.00 400.00 5 80.00 46.67 80.00 80.00 80.00 80.00
Pitcher 2 pieces 250.00 500.00 5 100.00 58.33 100.00 100.00 100.00 100.00
Plastic Containers 70 pieces 150.00 10,500.00 5 2,100.00 1,225.00 2,100.00 2,100.00 2,100.00 2,100.00
Scooper 80 pieces 15.00 1,200.00 5 240.00 140.00 240.00 240.00 240.00 240.00
Stirrer 3 pieces 100.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
E. Note 5: Depreciation Expense
Bowls 30 pieces 91.67 2,750.00 5 550.00 320.83 550.00 550.00 550.00 550.00
Cooking Set 1 set 1,300.00 1,300.00 5 260.00 151.67 260.00 260.00 260.00 260.00
Pot Holder 5 pieces 20.00 100.00 5 20.00 11.67 20.00 20.00 20.00 20.00
(02) 282-2114
Binger’s Base
Colander 3 pieces 333.33 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Electric Mixer 1 pieces 600.00 600.00 5 120.00 70.00 120.00 120.00 120.00 120.00
Cupcake Molding Tray/ Baking Pan 10 pieces 500.00 5,000.00 5 1,000.00 583.33 1,000.00 1,000.00 1,000.00 1,000.00
Knife Set 1 set 599.00 599.00 5 119.80 69.88 119.80 119.80 119.80 119.80
Kitchen Rail Organizer 4 pieces 400.00 1,600.00 5 320.00 186.67 320.00 320.00 320.00 320.00
Pasta Scooper 3 pieces 300.00 900.00 5 180.00 105.00 180.00 180.00 180.00 180.00
Plates 50 pieces 20.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Cutlery 50 pairs 20.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Plate Rack 2 pieces 500.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Serving Tray 20 pieces 150.00 3,000.00 5 600.00 350.00 600.00 600.00 600.00 600.00
Spatula Set 1 set 578.00 578.00 5 115.60 67.43 115.60 115.60 115.60 115.60
Tongs 3 pieces 100.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Sealing Machine 1 unit 6,500.00 6,500.00 5 1,300.00 758.33 1,300.00 1,300.00 1,300.00 1,300.00
Electrical Stove 1 set 15,000.00 15,000.00 5 3,000.00 1,750.00 3,000.00 3,000.00 3,000.00 3,000.00
Whisk 3 pieces 100.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Exhaust Fan 2 pieces 1,000.00 2,000.00 5 400.00 233.33 400.00 400.00 400.00 400.00
Utensil Rack 1 pieces 800.00 800.00 5 160.00 93.33 160.00 160.00 160.00 160.00
Chopping Board 3 pieces 159.00 477.00 5 95.40 55.65 95.40 95.40 95.40 95.40
Glow in the dark cups 60 pieces 541.72 32,503.20 5 6,500.64 3,792.04 6,500.64 6,500.64 6,500.64 6,500.64
Rice Cooker 1 pieces 798.00 798.00 5 159.60 93.10 159.60 159.60 159.60 159.60
TOTAL ₱ 125,095.20 ₱ 25,019.04 ₱ 14,594.44 ₱ 25,019.04 ₱ 25,019.04 ₱ 25,019.04 ₱ 25,019.04
Page 269
Office Tools and Equipment
Useful Annual
Life Depreciation
Laptop 1 pieces 12,000.00 ₱ 12,000.00 5 ₱ 2,400.00 ₱ 1,400.00 ₱ 2,400.00 ₱ 2,400.00 ₱ 2,400.00 ₱ 2,400.00
Flash Drive 1 pieces 1,000.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Printer 1 pieces 4,465.00 4,465.00 5 893.00 520.92 893.00 893.00 893.00 893.00
Bundy Clock 1 pieces 3,500.00 3,500.00 5 700.00 408.33 700.00 700.00 700.00 700.00
Safety Box/Vault 1 pieces 3,999.00 3,999.00 5 799.80 466.55 799.80 799.80 799.80 799.80

POS (Point of Sale) Machine 2 units 10,000.00 20,000.00 5 4,000.00 2,333.33 4,000.00 4,000.00 4,000.00 4,000.00
Speakers 4 pieces 1,500.00 6,000.00 5 1,200.00 700.00 1,200.00 1,200.00 1,200.00 1,200.00
CCTV Camera 4 pieces 1,444.75 5,779.00 5 1,155.80 674.22 1,155.80 1,155.80 1,155.80 1,155.80
Telephone 1 pieces 250.00 250.00 5 50.00 29.17 50.00 50.00 50.00 50.00
Airconditioner 2 pieces 16,000.00 32,000.00 5 6,400.00 3,733.33 6,400.00 6,400.00 6,400.00 6,400.00
Electric Fan 2 pieces 700.00 1,400.00 5 280.00 163.33 280.00 280.00 280.00 280.00
TOTAL ₱ 90,393.00 ₱ 18,078.60 ₱ 10,545.85 ₱ 18,078.60 ₱ 18,078.60 ₱ 18,078.60 ₱ 18,078.60
Maintenance Equipment
Useful Annual
Life Depreciation
Mop Set 2 sets ₱ 750.00 ₱ 1,500.00 5 ₱ 300.00 ₱ 175.00 ₱ 300.00 ₱ 300.00 ₱ 300.00 ₱ 300.00
Light Bulb 12 pieces 300.00 3,600.00 5 720.00 420.00 720.00 720.00 720.00 720.00
(02) 282-2114
Binger’s Base
Door Mats 6 pieces 16.67 100.00 5 20.00 11.67 20.00 20.00 20.00 20.00
Glass Wiper 2 pieces 150.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Broom 2 pieces 50.00 100.00 5 20.00 11.67 20.00 20.00 20.00 20.00
Dustpan 2 pieces 25.00 50.00 5 10.00 5.83 10.00 10.00 10.00 10.00
Pail 2 pieces 25.00 50.00 5 10.00 5.83 10.00 10.00 10.00 10.00
Dipper 3 pieces 16.67 50.00 5 10.00 5.83 10.00 10.00 10.00 10.00
Table Towel 10 pieces 100.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Trash Can 6 pieces 150.00 900.00 5 180.00 105.00 180.00 180.00 180.00 180.00
Trash Bin 2 pieces 300.00 600.00 5 120.00 70.00 120.00 120.00 120.00 120.00
PadLocks 4 pieces 75.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Extension Cable 2 pieces 150.00 300.00 5 60.00 35.00 60.00 60.00 60.00 60.00
Tool Set 1 sets 250.00 250.00 5 50.00 29.17 50.00 50.00 50.00 50.00
Bidet 2 pieces 760.00 1,520.00 5 304.00 177.33 304.00 304.00 304.00 304.00
TOTAL ₱ 10,620.00 ₱ 2,124.00 ₱ 1,239.00 ₱ 2,124.00 ₱ 2,124.00 ₱ 2,124.00 ₱ 2,124.00
Page 270
Emergency Equipment
Useful Annual
Total Cost 2019 2020 2021 2022 2023
Life Depreciation
Power Generator 1 pieces ₱ 10,000.00 ₱ 10,000.00 5 ₱ 2,000.00 ₱ 1,166.67 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00 ₱ 2,000.00
Emergency Lights 3 pieces 1,200.00 3,600.00 5 720.00 420.00 720.00 720.00 720.00 720.00

Fire Extinguisher 4 pieces 675.00 2,700.00 5 540.00 315.00 540.00 540.00 540.00 540.00
TOTAL ₱ 16,300.00 ₱ 3,260.00 ₱ 1,901.67 ₱ 3,260.00 ₱ 3,260.00 ₱ 3,260.00 ₱ 3,260.00
Furnitures and Fixtures

Useful Annual
Life Depreciation
Tables 16 pieces ₱ 1,400.00 ₱ 22,400.00 5 ₱ 4,480.00 ₱ 2,613.33 ₱ 4,480.00 ₱ 4,480.00 ₱ 4,480.00 ₱ 4,480.00
Long Table 2 pieces 3,600.00 7,200.00 5 1,440.00 840.00 1,440.00 1,440.00 1,440.00 1,440.00
Chairs 80 pieces 500.00 40,000.00 5 8,000.00 4,666.67 8,000.00 8,000.00 8,000.00 8,000.00
Bling window curtain 6 pieces 550.00 3,300.00 5 660.00 385.00 660.00 660.00 660.00 660.00
Cabinet 1 pieces 1,219.00 1,219.00 5 243.80 142.22 243.80 243.80 243.80 243.80
Kitchen Sink 1 pieces 5,799.00 5,799.00 5 1,159.80 676.55 1,159.80 1,159.80 1,159.80 1,159.80
Bathroom Faucet 1 pieces 350.00 350.00 5 70.00 40.83 70.00 70.00 70.00 70.00
(02) 282-2114
Kitchen Faucet 1 pieces 350.00 350.00 5 70.00 40.83 70.00 70.00 70.00 70.00
Binger’s Base
Toilet Bowl Set 2 sets 2,824.65 5,649.30 5 1,129.86 659.09 1,129.86 1,129.86 1,129.86 1,129.86
Bathroom Sink 1 pieces 2,325.00 2,325.00 5 465.00 271.25 465.00 465.00 465.00 465.00
Toilet Paper Holder 2 sets 250.00 500.00 5 100.00 58.33 100.00 100.00 100.00 100.00
Hand Dryer 1 pieces 1,000.00 1,000.00 5 200.00 116.67 200.00 200.00 200.00 200.00
Office Table 1 pieces 750.00 750.00 5 150.00 87.50 150.00 150.00 150.00 150.00
Office Chairs 4 pieces 190.00 760.00 5 152.00 88.67 152.00 152.00 152.00 152.00
TOTAL ₱ 91,602.30 ₱ 18,320.46 ₱ 10,686.94 ₱ 18,320.46 ₱ 18,320.46 ₱ 18,320.46 ₱ 18,320.46
Leasehold Improvements
Useful Annual
Total Cost 2019 2020 2021 2022 2023
Life Depreciation
Total Cost of Leasehold Improvement ₱ 930,000.00 5 ₱ 186,000.00 ₱ 108,500.00 ₱ 186,000.00 ₱ 186,000.00 ₱ 186,000.00 ₱ 186,000.00
Page 271
Note 6: General and Administrative Expense
Note 2019 2020 2021 2022 2023
Salaries Expenses (13) ₱ 1,169,350.00 ₱ 2,004,600.00 ₱ 2,004,600.00 ₱ 2,004,600.00 ₱ 2,004,600.00
13th Month Pay 97,445.83 167,050.00 167,050.00 167,050.00 167,050.00
Other Benefits (13) 32,900.00 36,400.00 36,400.00 36,400.00 36,400.00

Trainings and Seminars Expense (13) 26,480.00 - - - -
Uniform Expense (13) 7,000.00 - - - -
Office Supplies Expense (2) 1,266.93 2,280.47 2,394.49 2,514.22 2,639.93
Medicine Supplies Expense (3) 3,461.59 6,230.86 6,542.40 6,869.52 7,213.00
Maintenance Supplies Expense (7) 10,052.08 18,093.75 18,998.44 19,948.36 20,945.78
Insurance Expense 3,500.00 6,175.00 6,483.75 6,807.94 7,148.33
Utilities Expense (9) 68,750.00 123,750.00 129,937.50 136,434.38 143,256.09
Rent Expense (9) 812,500.00 1,462,500.00 1,535,625.00 1,612,406.25 1,693,026.56
Taxes and License Fees (1) 7,192.16 8,204.36 9,877.84 10,137.30 10,414.64
SSS Contributions Expense (13) 81,634.70 139,945.20 139,945.20 139,945.20 139,945.20
Philhealth Contributions Expense (13) 16,078.56 27,563.25 27,563.25 27,563.25 27,563.25
(02) 282-2114
HDMF Contributions Expense (13) 7,700.00 13,200.00 13,200.00 13,200.00 13,200.00

Binger’s Base
Security Fees (12) 344,064.00 619,315.20 650,280.96 682,795.01 716,934.76

Accounting Fees (12) 59,375.00 106,875.00 112,218.75 117,829.69 123,721.17
Audit Fees - 23,437.50 24,609.38 25,839.84 27,131.84
F. Note 6: General and Administrative Expense
Bank Service Charge 7,000.00 12,600.00 13,230.00 13,891.50 14,586.08

Depreciation Expense - Office Tools and Equipment (5) 10,545.85 18,078.60 18,078.60 18,078.60 18,078.60
Depreciation Expense - Maintenance Equipment (5) 1,239.00 2,124.00 2,124.00 2,124.00 2,124.00
Depreciation Expense - Emergency Equipment (5) 1,901.67 3,260.00 3,260.00 3,260.00 3,260.00
Depreciation Expense - Furniture and Fixtures (5) 10,686.94 18,320.46 18,320.46 18,320.46 18,320.46
Depreciation Expense - Leasehold Improvement (5) 108,500.00 186,000.00 186,000.00 186,000.00 186,000.00
Total General and Administrative Expense ₱ 2,888,624.31 ₱ 5,006,003.65 ₱ 5,126,740.02 ₱ 5,252,015.51 ₱ 5,383,559.68
Page 272
Note 7: Maintenance Supplies
Toilet Tissue 80 rolls 71.43 ₱ 5,714.29 ₱ 3,333.33 ₱ 6,000.00 ₱ 6,300.00 ₱ 6,615.00 ₱ 6,945.75
All purpose Cleaners 30 pieces 133.93 4,017.86 2,343.75 4,218.75 4,429.69 4,651.17 4,883.73
G. Note 7: Maintenance Supplies
Hand Soap/Sanitizer 20 pieces 107.14 2,142.86 1,250.00 2,250.00 2,362.50 2,480.63 2,604.66
Dishwashing Liquid 30 bottles 178.57 5,357.14 3,125.00 5,625.00 5,906.25 6,201.56 6,511.64
Total ₱ 17,232.14 ₱ 10,052.08 ₱ 18,093.75 ₱ 18,998.44 ₱ 19,948.36 ₱ 20,945.78
(02) 282-2114
Binger’s Base
Page 273
Note 8: Projected Sales and Raw Materials Used
Projected Sales
2019 2020 2021 2022 2023

Annual Demand 73,920 126,720 129,001 131,323 133,687
Average Sales per Customer 70.76 74.30 78.01 81.91 86.01
Projected Sales 5,230,500.00 9,414,900.00 10,063,586.61 10,756,967.73 11,498,122.80
Less: Sales Discount - 703.13 738.28 775.20 813.96
Net Sales ₱ 5,230,500.00 ₱ 9,414,196.88 ₱ 10,062,848.33 ₱ 10,756,192.53 ₱ 11,497,308.85
Projected Raw Materials Used

2019 2020 2021 2022 2023
Annual Demand 73,940 126,748 129,028 131,349 133,711
Average Raw Materials per Customer 23.80 24.99 26.24 27.56 28.93
(02) 282-2114
Binger’s Base
Projected Raw Materials Used ₱ 1,760,111.32 ₱ 3,168,059.08 ₱ 3,386,289.67 ₱ 3,619,556.35 ₱ 3,868,895.11

H. Note 8: Projected Sales and Raw Materials Used

Page 274
Note 9: Utilities, Rent, & Renovation Expense
UTILITIES EXPENSE
2019 2020 2021 2022 2023

Electricity Expense ₱ 43,750.00 ₱ 78,750.00 ₱ 82,687.50 ₱ 86,821.88 ₱ 91,162.97
Water Expense 15,625.00 28,125.00 29,531.25 31,007.81 32,558.20
Communication Expense 9,375.00 16,875.00 17,718.75 18,604.69 19,534.92
TOTAL ₱ 68,750.00 ₱ 123,750.00 ₱ 129,937.50 ₱ 136,434.38 ₱ 143,256.09
RENT EXPENSE
2019 2020 2021 2022 2023
Rent expense ₱ 812,500.00 ₱ 1,462,500.00 ₱ 1,535,625.00 ₱ 1,612,406.25 ₱ 1,693,026.56
(02) 282-2114
Binger’s Base
RENOVATION EXPENSE
Contractor's Fee ₱ 930,000.00
I. Note 9: Utilities, Rent and Renovation Expense

Page 275
Note 10: VAT payable
2018 2019 2020 2021 2022
Output VAT (1 Month only) ₱ 89,665.71 ₱ 94,141.97 ₱ 100,628.48 ₱ 107,561.93 ₱ 114,973.09

Less: Input VAT on:
Raw Materials Used ₱ 30,173.34 ₱ 31,680.59 ₱ 33,862.90 ₱ 36,195.56 ₱ 38,688.95
Store Supplies Expense 77.90 83.27 89.01 95.14 101.69
J. Note 10: VAT Payable
Office Supplies Expense 21.72 22.80 23.94 25.14 26.40

Medicine Supplies Expense 59.34 62.31 65.42 68.70 72.13
Maintenance Supplies Expense 172.32 180.94 189.98 199.48 209.46
Utilities Expense 1,178.57 1,237.50 1,299.38 1,364.34 1,432.56
Rent Expense 13,928.57 14,625.00 15,356.25 16,124.06 16,930.27
(02) 282-2114
Binger’s Base
Accounting Fees 647.73 1,068.75 1,122.19 1,178.30 1,237.21

Total Input VAT 46,259.49 48,961.16 52,009.07 55,250.73 58,698.67
VAT Payable ₱43,406.22 ₱ 45,180.81 ₱ 48,619.41 ₱ 52,311.20 ₱ 56,274.42

Page 276
Note 11: Cost of Goods Sold
Note 2019 2020 2021 2022 2023
Raw Materials Inventory, Beginning ₱ 91,659.82 ₱ 50,288.89 ₱ 52,800.98 ₱ 56,438.16 ₱ 60,325.94
Add: Purchases 1,718,740.39 3,170,571.17 3,389,926.85 3,623,444.13 3,873,050.76
Raw Materials Available For Use 1,810,400.21 3,220,860.06 3,442,727.83 3,679,882.29 3,933,376.70
K. Note 11: Cost of Goods Sold
Less: Raw Materials, Ending 50,288.89 52,800.98 56,438.16 60,325.94 64,481.59

Raw Materials Used (8) 1,760,111.32 3,168,059.08 3,386,289.67 3,619,556.35 3,868,895.11
(02) 282-2114
Direct Labor (Salaries of Head Cooks

Binger’s Base
(13) 332,881.38 570,653.79 570,653.79 570,653.79 570,653.79

and Cooks including Benefits)
Overhead (25% of Direct Labor) 83,220.34 142,663.45 142,663.45 142,663.45 142,663.45
Total Cost of Goods Sold ₱ 2,176,213.04 ₱ 3,881,376.32 ₱ 4,099,606.91 ₱ 4,332,873.59 ₱ 4,582,212.35
Page 277
Expense

Note 12: Security, Maintenance and Accountant's Professional Fees
Monthly
No. of Annual Salary/
PARTICULARS Salary/ 2019 2020 2021 2022 2023
Employees Fees
Fees
Security Guard 2 ₱ 24,576.00 ₱ 589,824.00 ₱ 344,064.00 ₱ 619,315.20 ₱ 650,280.96 ₱ 682,795.01 ₱ 716,934.76
Accounting Fees N/A 8,482.14 101,785.71 59,375.00 106,875.00 112,218.75 117,829.69 123,721.17
Total ₱ 691,609.71 ₱ 403,439.00 ₱ 726,190.20 ₱ 762,499.71 ₱ 800,624.70 ₱ 840,655.93
(02) 282-2114
Binger’s Base
L. Note 12: Security, Maintenance and Accountant’s Professional Fee
Page 278
Note 13: Labor Related Expenses
For the Years 2019-2022
Working Days Per Month Monthly Pay SSS Contribution PhilHealth Contribution Pag-ibig Contribution Taxable Income Withholding Tax Net Pay
Employer Employee Employer Employee Employer Employee
General Manager 26 days ₱ 23,530.00 ₱ 1,208.70 ₱ 581.30 ₱ 323.54 ₱ 323.54 ₱ 100.00 ₱ 100.00 ₱ 22,525.16 ₱ 338.43 ₱ 22,186.73
Supervisor 1 26 days 18,512.00 1,208.70 581.30 254.54 254.54 100.00 100.00 17,576.16 - 17,576.16
Supervisor 2 26 days 18,512.00 1,208.70 581.30 254.54 254.54 100.00 100.00 17,576.16 - 17,576.16
Head Cook 26 days 13,702.00 1,004.50 490.50 188.40 188.40 100.00 100.00 12,923.10 - 12,923.10
Staff 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46

Staff 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 3 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 4 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 5 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cook 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cook 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 3 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Total ₱ 207,376.00 ₱ 14,675.60 ₱ 7,139.40 ₱ 2,851.42 ₱ 2,851.42 ₱ 1,400.00 ₱ 1,400.00 ₱ 195,985.18 ₱ 338.43 ₱ 195,646.75
Annual ₱ 2,488,512.00 ₱ 176,107.20 ₱ 85,672.80 ₱ 34,217.04 ₱ 34,217.04 ₱ 16,800.00 ₱ 16,800.00 ₱2,351,822.16 ₱ 4,061.19 ₱ 2,347,760.97
For the Year 2023

Working Days Per Month Monthly Pay SSS Contribution PhilHealth Contribution Pag-ibig Contribution Taxable Income Withholding Tax Net Pay
Employer Employee Employer Employee Employer Employee
M. Note 13: Labor Related Expense
General Manager 26 days ₱ 23,530.00 ₱ 1,208.70 ₱ 581.30 ₱ 323.54 ₱ 323.54 ₱ 100.00 ₱ 100.00 ₱ 22,525.16 ₱ 253.82 ₱ 22,271.34
Supervisor 1 26 days 18,512.00 1,208.70 581.30 254.54 254.54 100.00 100.00 17,576.16 - 17,576.16
Supervisor 2 26 days 18,512.00 1,208.70 581.30 254.54 254.54 100.00 100.00 17,576.16 - 17,576.16
(02) 282-2114
Binger’s Base
Head Cook 26 days 13,702.00 1,004.50 490.50 188.40 188.40 100.00 100.00 12,923.10 - 12,923.10
Staff 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 3 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 4 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Staff 5 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cook 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cook 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 1 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 2 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Cashier 3 26 days 13,312.00 1,004.50 490.50 183.04 183.04 100.00 100.00 12,538.46 - 12,538.46
Total ₱ 207,376.00 ₱ 14,675.60 ₱ 7,139.40 ₱ 2,851.42 ₱ 2,851.42 ₱ 1,400.00 ₱ 1,400.00 ₱ 195,985.18 ₱ 253.82 ₱ 195,731.36
Annual ₱ 2,488,512.00 ₱ 176,107.20 ₱ 85,672.80 ₱ 34,217.04 ₱ 34,217.04 ₱ 16,800.00 ₱ 16,800.00 ₱2,351,822.16 ₱ 3,045.89 ₱ 2,348,776.27
Page 279
OTHER BENEFITS
NO. OF EMPLOYEES
COST Annual 2019 2020 2021 2022 2023
PARTICULARS GRANTED
Christmas Bonus 14 2,000.00 28,000.00 28,000.00 28,000.00 28,000.00 28,000.00 28,000.00

Life Insurance for Employees 14 600.00 8,400.00 4,900.00 8,400.00 8,400.00 8,400.00 8,400.00
Total ₱ 36,400.00 ₱ 32,900.00 ₱ 36,400.00 ₱ 36,400.00 ₱ 36,400.00 ₱ 36,400.00
TRAININGS AND SEMINARS EXPENSE

NO. OF EMPLOYEES
PARTICULARS FOOD (Php80) SPEAKER Venue COST
GRANTED
Basic First Aid Training 14 1,120.00 5,000.00 2,000.00 ₱ 8,120.00
Leadership Seminar 14 1,120.00 5,000.00 -- 6,120.00
Disaster Preparedness 14 1,120.00 5,000.00 2,000.00 8,120.00
Motivational Seminar 14 1,120.00 5,000.00 -- 6,120.00
TOTAL ₱ 28,480.00
UNIFORM EXPENSES
Position Cost of Uniform No. of Employees Total Cost
(02) 282-2114
Binger’s Base
General Manager 500.00 1 ₱ 500.00

Supervisor 500.00 2 1,000.00
Head Cook 500.00 1 500.00
Cook 500.00 2 1,000.00
Head Staff 500.00 1 500.00

Staff 500.00 4 2,000.00
Cashier 500.00 3 1,500.00
TOTAL ₱ 7,000.00
Page 280
C-Eleven Partnership, Ltd. VIII.
Projected Financial Ratio Analysis

Ratio 2019 2020 2021 2022 2023
Liquidity Ratio
Financial Ratio Analysis
Current Ratio Current Assets/Current Liabilities 7.21 x 8.59 x 10.31 x 12.33 x 15.45 x
Quick-Acid Ratio Quick Assets/ Current Liabilities 7.03 x 8.42 x 10.13 x 12.16 x 15.27 x
Activity Ratio
Cost of Raw Materials Used/Average
Raw Materials Inventory Turnover 35.00 x 61.46 x 62.00 x 62.00 x 62.00 x
Raw Materials Inventory
Average Age of Raw Materials 365 days/Raw Materials Inventory
Inventory Turnover 6.97 day(s) 5.94 day(s) 5.89 day(s) 5.89 day(s) 5.89 day(s)
Total Assets Turnover Net Sales/Average Total Asset 1.42 x 2.45 x 2.34 x 2.15 x 1.93 x
Debt Ratio
(02) 282-2114
Debt Ratio Total Liabilities/Total Asset 8.01% 7.88% 7.49% 6.91% 5.93%
Binger’s Base
Profitability Ratio
Gross Profit Margin Gross Profit/Net Sales 58.39% 58.77% 59.26% 59.72% 60.15%
Operating Income Margin Operating Income/Net Sales 2.16% 4.95% 7.69% 10.28% 12.74%
Net Income Margin Net Income/Net Sales 1.51% 3.46% 5.38% 7.20% 9.55%
Return on Investments Net Income/Investment 2.39% 9.88% 16.41% 23.46% 33.28%
Payback Period 2019 2020 2021

Net Cash Flows 2,066,391.87 598,950.74 817,584.27 Total
Total Investments 3,300,000.00 3,300,000.00 3,300,000.00

Years 0.58 year(s) 1.00 year(s) 0.78 year(s) 2.36 year(s)
Page 281
Binger’s Base
(02) 282-2114
SOCIO-ECONOMIC
ASPECT

Binger’s Base
(02) 282-2114
I. Socio-Economic Introduction
Socio-Economic is concerned with the relationship between social and economic
factors within the society. Its goal, together with the business, is not only to generate profit
but also to share knowledge to the community which can be of support for the continuous
progress of the society.
II. Socio-Economic Objectives
 To have a good relationship with the employees
 To help the environment by the programs we set
 To produce a good quality product that will satisfy the customers
 To be recognized as a reputable and excellent business
 To help in conserving the natural resources that we have
 To provide consumer peace and enjoyable experience
III. Contribution to the Employees
Binger’s Base aims to contribute to their employees by giving a fair compensation
and benefits. The business will also listen to their suggestions, ideas and complaints.
Negotiations regarding the conflicts under the working place are open. Binger’s Base will
also provide working conditions that respect each employee health and rights.

Binger’s Base
(02) 282-2114
IV. Contribution to Government
Binger’s Base will contribute to the government by following its rules and
regulations that were implemented in the country. In addition, Binger’s Base will make
sure that all of the permits and licenses that are needed in running a business are all
provided. The business will pay the taxes on time or before its due date.
V. Contribution to Community
As the community buys the products offered by the Binger’s Base, the business
assures to contribute by reaching their expectation and give them satisfaction by serving
the products with value and fair price
VI. Contribution to Environment
Binger’s Base will contribute to the environment by disposing the waste properly.
The store will use Eco-friendly materials and packaging such as papers. Excess food
goes to poultry and farms that can be used as fertilizer or animal feeds. The business will
promote recycling of materials like papers and plastic bottles.

Binger’s Base
(02) 282-2114
VII. Contribution to the Economy
As a start-up business, we provide new job opportunities for unemployed
individuals thus, contributing to the economy in reducing the unemployment rate. We also
produce goods and services and so we contribute to our economic growth by having a
certain percentage of shares on our country’s total output.
VIII. Contribution to the Customers
Binger’s Base aims to satisfy the customer in our unique way. We also want to
make our consumer feel free and comfortable. We believe that satisfying our customer
makes the business successful.
IX. Contribution to Education
Binger’s Base’s plan for the contribution to education is to offer a Summer Job for
students who are willing to work during their vacation. From that contribution, students
that will perform excellently will receive an educational support as an appreciation of their
hard work.

Binger’s Base
(02) 282-2114
APPENDICES

Binger’s Base
(02) 282-2114
I. Product Protocol
Milk Tea (Powder)
Flavors:
Chocolate Coffee
Choco Oats Coffee Caramel
Mocha Taro
Mochaccino Black Forest
Ingredients:
XL 5 scoops of powder (Brown Scooper)
20 ml boiling water
250 ml Black Tea
50 ml Fructose Syrup
Tube Ice
1 scoop of Toppings (Brown Scooper)
L 4 scoops of powder (Brown Scooper)
20 ml boiling water
200 ml
Tube Ice

Binger’s Base
(02) 282-2114
R 2 scoops of powder (Brown Scooper)
20 ml boiling water
150 ml
Tube Ice
Flavors:
Banoffee Mudslide
Double Dutch
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 1 scoop of Choco Syrup (Brown Scooper)

Binger’s Base
(02) 282-2114
20 ml boiling water
200 ml Black Tea
Tube Ice
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:
 Put the scoops of powder to the shaker (standard or regular)

 Pour the 20 ml boiling water and use a stirrer to dissolve the powder.
 Pour the Black Tea and mix it with the dissolved powder
 Pour the Fructose Syrup and mix it with the dissolved powdered with Black Tea.
 Put some tube ice and stir. Shake it for 10 seconds then transfer it to its cup. (Put
the additional ingredients if there is) Put the Toppings and Enjoy!

Binger’s Base
(02) 282-2114
Flavors:
Choco Java
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Flavors:
Choco Mousse
Café Macchiato
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Tiramisu
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 1 scoop of Choco Syrup (White Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Belgian Chocolate
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Dark Choco Cookie
Ingredients:
XL 5 scoops of Belgian Chocolate powder (Brown Scooper)
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 1 scoop of Cookies (Brown Scooper)

Binger’s Base
(02) 282-2114
L 4 scoops of Belgian Chocolate powder (Brown Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice
R 2 scoops of Belgian Chocolate powder (Brown Scooper)
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
French Vanilla
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional 1 scoop of Coffee Sauce (White Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Mocha Fudge Ripple
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional 1 scoop of Choco Syrup (White Scooper)

Binger’s Base
(02) 282-2114
20 ml boiling water
200 ml Black Tea
Tube Ice
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Royal
Ingredients:
20 ml boiling water
250 ml Black Tea
20 ml Royal Syrup (White Jigger)
Tube Ice
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:

 Pour the Fructose Syrup (put additional syrup if there is) and mix it with the
dissolved powdered with Black Tea.

Binger’s Base
(02) 282-2114
Cookies and Cream
Ingredients:
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional 1 scoop of Cookies (Brown Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Premium
Ingredients:
XL 5 scoops of Royal powder (Brown Scooper)
20 ml boiling water
250 ml Premium Tea
Tube Ice
L 4 scoops of Royal powder (Brown Scooper)
20 ml boiling water
200 ml Premium Tea
5 ml Fructose Syrup
Tube Ice

Binger’s Base
(02) 282-2114
R 2 scoops of Royal powder (Brown Scooper)
20 ml boiling water
150 ml Premium Tea
5 ml Fructose Syrup
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Matcha Flavors
Cookie Matcha Milky Matcha
Choco Matcha Coffee Matcha
Ingredients:
(Cookie Matcha)
20 ml boiling water
250 ml Black Tea
Tube Ice
20 ml boiling water
200 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
(Choco Matcha)
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 2 scoops of Choco Syrup (Brown Scooper)

Binger’s Base
(02) 282-2114
20 ml boiling water
200 ml Black Tea
Tube Ice
20 ml boiling water
150 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
(Milky Matcha)
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 2 scoops of Condensed Milk (Brown Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice
Additional of 2 scoops of Condensed Milk (Brown Scooper)

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
Tube Ice
Additional of 1 scoop of Condensed Milk (Brown Scooper)
(Coffee Matcha)
20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 1 scoop of Coffee Sauce (Brown Scooper)

Binger’s Base
(02) 282-2114
20 ml boiling water
200 ml Black Tea
Tube Ice
20 ml boiling water
150 ml Black Tea
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Hot Fudge Sundae
Ingredients:
XL 3 scoops of Creamer powder (Brown Scooper)
20 ml boiling water
250 ml Black Tea
20 ml Vanilla Syrup
Tube Ice
L 2 scoops of Creamer powder (Brown Scooper)
20 ml boiling water
200 ml Black Tea
15 ml Vanilla Syrup
Tube Ice

Binger’s Base
(02) 282-2114
R 1 scoops of Creamer powder (Brown Scooper)
20 ml boiling water
250 ml Black Tea
10 ml Vanilla Syrup
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Caramel Fudge
Ingredients:

20 ml boiling water
250 ml Black Tea
Tube Ice
Additional of 1 scoop of Caramel Sauce (Brown Scooper)
20 ml boiling water
200 ml Black Tea
Tube Ice
20 ml boiling water
150 ml Black Tea
Tube Ice

Binger’s Base
(02) 282-2114
Procedure:


Binger’s Base
(02) 282-2114
Fruit Tea
Flavors:
Green Apple
Peach Mango
Mango
Ingredients:
XL 250 ml Green Tea
40 ml Green Apple/Peach Mango/Mango Syrup (Silver Jigger)
Tube Ice
L 200 ml Green Tea
30 ml Green Apple/Peach Mango/Mango Syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
R 150 ml Green Tea
20 ml Green Apple/Peach Mango/Mango Syrup (White Jigger)
Tube Ice
Lychee
XL 250 ml Green Tea
30 ml Lychee Syrup (Silver Jigger)
Tube Ice
L 200 ml Green Tea
30 ml Lychee Syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
R 150 ml Green Tea
20 ml Lychee Syrup (White Jigger)
Tube Ice
Procedure:
 Pour the green tea to the shaker (standard or regular)

 Pour the Fruit Tea Syrup and stir.
 Pour the Fructose Syrup and stir.

Binger’s Base
(02) 282-2114
Four Seasons
Ingredients:
XL 250 ml Green Tea
40 ml Four Seasons Syrup (Silver Jigger)
Tube Ice
L 200 ml Green Tea
30 ml Four Seasons Syrup (Silver Jigger)
Tube Ice
R 150 ml Green Tea
20 ml Four Seasons Syrup (White Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
Procedure:

Binger’s Base
(02) 282-2114
Tutti Frutti
Ingredients:
XL 250 ml Green Tea
40 ml Tutti Frutti Syrup (Silver Jigger)
Tube Ice
L 200 ml Green Tea
30 ml Tutti Frutti Syrup (Silver Jigger)
Tube Ice
R 150 ml Green Tea
20 ml TuttiFrutti Syrup (White Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
Procedure:

Strawberry
Ingredients:
XL 250 ml Green Tea
50 ml Strawberry Syrup (Silver Jigger back to back)
Tube Ice
L 200 ml Green Tea
40 ml Strawberry Syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
R 150 ml Green Tea
20 ml Strawberry Syrup (White Jigger)
Tube Ice
Procedure:

Raspberry
Ingredients:
XL 250 ml Green Tea
50 ml Raspberry Syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
L 200 ml Green Tea
30 ml Raspberry Syrup (Silver Jigger)
Tube Ice
R 150 ml Green Tea
20 ml Raspberry Syrup (White Jigger)
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Wintermelon
Ingredients:
XL 250 ml Green Tea
30 ml Wintermelon Syrup (Silver Jigger)
Tube Ice
L 200 ml Green Tea
30 ml Wintermelon Syrup (Silver Jigger)
Tube Ice
R 150 ml Green Tea
20 ml Wintermelon Syrup (White Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
Procedure:

Binger’s Base
(02) 282-2114
Milk Tea (Syrup)
Flavors:
Vanilla Mango
Caramel Honeydew
Hazelnut
Ingredients:
20 ml boiling water
250 ml Black Tea
40 ml Vanilla/Caramel/Hazelnut/Mango syrup (Silver Jigger)
Tube Ice
20 ml boiling water
200 ml Black Tea
30 ml Vanilla/Caramel/Hazelnut/Mango syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
20 ml Vanilla/Caramel/Hazelnut/Mango syrup (White Jigger)
Tube Ice
Procedure:
 Put the creamer powder inside the shaker (standard or regular)

 Pour the boiling water inside the shaker and stir it to dissolve the powder
 Pour the Black tea together inside the shaker and stir.
 Pour the syrup inside the shaker and stir
 Put tube ice then shake (put additional ingredients if there is) it for 10 seconds. Enjoy!

Binger’s Base
(02) 282-2114
Wintermelon
Ingredients:
20 ml boiling water
250 ml Black Tea
30 ml Wintermelon syrup (Silver Jigger)
Tube Ice
20 ml boiling water
200 ml Black Tea
30 ml Wintermelon syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
20 ml Wintermelon syrup (White Jigger)
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Strawberry
Ingredients:
20 ml boiling water
250 ml Black Tea
50 ml Strawberry syrup (Silver Jigger back to back)
Tube Ice
20 ml boiling water
200 ml Black Tea
40 ml Strawberry syrup (Silver Jigger)
Tube Ice

Binger’s Base
(02) 282-2114
20 ml boiling water
150 ml Black Tea
20 ml Strawberry syrup (White Jigger)
Tube Ice
Procedure:


Binger’s Base
(02) 282-2114
Frappe
Flavor:
Dark Mocha
Ingredients:
XL 4 scoop of Java Chip powder (Brown Scooper)

100 g tube ice
80 ml cold water
20 ml Choco Syrup
20 ml Coffee Sauce
Whip Cream
L 3 scoops of Java Chip powder (Brown Scooper)
80 g tube ice
60 ml cold water
15 ml Choco Syrup
15 ml Coffee Sauce
Whip Cream
Procedure:
 Put the scoops of powder inside the blender.

 Pour the fructose syrup inside the blender
 Put the tube ice inside the blender
 Pour the cold water inside the blender
 Pour the additional syrups (if there is)
 Turn on the Blender machine then blend the ingredients for 1 minute

Binger’s Base
(02) 282-2114
 After blending, transfer it to a clean cup and put the whip cream then cover it with a dome
lid. Enjoy!
Java Chip
Ingredients:
XL 4 scoops powder (Brown Scooper)
100 g tube ice
80 ml cold water
20 ml Choco Syrup
20 ml Coffee Sauce
1 scoop of Choco Chips (Brown Scooper)
Whip Cream
L 3 scoops powder (Brown Scooper)
80 g tube ice
60 ml cold water
15 ml Choco Syrup
15 ml Coffee Sauce
1 scoop of Choco Chips (Brown Scooper)
Whip Cream

Binger’s Base
(02) 282-2114
Procedures:

 After blending, put the Choco chips inside the blender and blend it for 5 seconds
 After that, transfer it to a clean cup and put the whip cream then cover it with a dome lid.
Enjoy!

Binger’s Base
(02) 282-2114
Oreo
Ingredients:
XL 5 scoops Frappe powder (Brown Scooper)
100 g tube ice
80 ml cold water
2 pcs of Oreo Cookies
Whip Cream
L 4 scoops Frappe powder (Brown Scooper)
80 g tube ice
60 ml cold water
Whip Cream
Procedures:

 After blending, put the Oreo Cookies inside the blender and blend it for 3 seconds
Enjoy!

Binger’s Base
(02) 282-2114
Strawberry Oreo
Ingredients:

100 g tube ice
80 ml cold water
20 ml Strawberry frappe syrup (Cup)
Whip Cream
80 g tube ice
60 ml cold water
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Blueberry Oreo
Ingredients:
100 g tube ice
80 ml cold water
20 ml Blueberry Syrup (Blender)
20 ml Blueberry Syrup (Cup)
Whip Cream
80 g tube ice
60 ml cold water
Whip Cream

Binger’s Base
(02) 282-2114
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Strawberry Shortcake
Ingredients:
100 g tube ice
80 ml cold water
Whip Cream
80 g tube ice
80 ml cold water
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Blueberry Cream
Ingredients:
100 g tube ice
80 ml cold water
Whip Cream
80 g tube ice
60 ml cold water
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Choco Marble
Ingredients:
XL 4 scoops of Frappe Powder (Brown Scooper)
100 g tube ice
30 ml fructose syrup
80 ml cold water
30 ml Choco Syrup
Whip Cream
L 3 scoops of Frappe Powder (Brown Scooper)
80 g tube ice
60 ml cold water
20 ml Choco Syrup
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Cappuccino
Ingredients:
100 g tube ice
80 ml cold water
20 ml Coffee Sauce (Blender)
Whip Cream
90 g tube ice
60 ml cold water
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Coffee Crumble
Ingredients:
XL 4 scoops of Cappuccino powder (Brown Scooper)
100 g tube ice
80 ml cold water
Whip Cream
L 3 scoops of Cappuccino powder (Brown Scooper)
90 g tube ice
60 ml cold water
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
Caramel Macchiato
Ingredients:
100 g tube ice
80 ml cold water
10 ml Caramel Syrup (Cup)
Whip Cream
90 g tube ice
60 ml cold water
10 ml Caramel Syrup (Cup)
Whip Cream
Procedures:

Enjoy!

Binger’s Base
(02) 282-2114
PASTA
CARBONARA
Ingredients:
500g Fettuccine Pasta
1tbsp. Olive Oil
80g Butter
1 large onion, finely chopped
250g shredded bacon
200g button mushrooms, sliced
300ml pure cream
1 cup grated cheese
Directions:
1. Cook pasta in a large saucepan of salted boiling water according to packer instructions. Drain
well.
2. Heat a large fry pan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook,
stirring for 5 minutes or until bacon is crisp and mushroom is tender.
3. Add cream. Bring to the boil. Simmer for 2 minutes or until slightly thickened. Add pasta and
cheese to pan. Stir through sauce until heated through. Season with salt and pepper.
PESTO PASTA

Binger’s Base
(02) 282-2114
Ingredients:
1/2 cup chopped onion
2 1/2 tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Salt
Pepper
Directions:
1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and
pepper. Cook about five minutes, or until onions are soft.
3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Binger’s Base
(02) 282-2114
SPAGHETTI WITH MEATBALLS
Ingredients:
1 lb. ground pork
1/3 c. breadcrumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan Cheese
1 egg
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. red pepper flakes
2 tbsp. olive oil, divided
1/2 c. Onion, finely chopped
1 bay leaf
1 35-oz. can crushed tomatoes in puree
Freshly ground black pepper
1 lb. spaghetti
Directions:
1. In a large bowl, combine pork with breadcrumbs, parsley, parmesan, egg, garlic, salt and
pepper flakes. Mix until just combined and form into 16 balls.
2. In a large pot over medium heat, add1 tbsp oil. Add meatballs and cook, turning occasionally,
until browned on all sides, about 10 minutes.
3. Remove meatballs and reserve on plate.
4. Add the remaining olive oil and onion and sauté until onion is translucent. Add bay leaf and
crushed tomatoes. Season with salt and pepper and bring to a simmer. Add the meatballs back
into the pot, cover and simmer until the sauce has thickened, 8-10 minutes.
5. Serve pasta with a healthy scoop of meatballs and sauce. Top with parmesan and serve.

Binger’s Base
(02) 282-2114
MACARONI AND CHEESE
Ingredients:
1 (8 ounce) box elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 Salt
1/2 Pepper
2 cups milk
2 cups shredded Cheddar cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water,
stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about
5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture
is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until
cheese is melted, 2 to 4 minutes.
3. Fold macaroni into cheese sauce until coated.

Binger’s Base
(02) 282-2114
FRENCH FRIES
Ingredients:
Potatoes-3 large
Chilli powder to taste
Salt to taste
Oil for deep frying
Directions:
1. Buy big/large potatoes for making french fries. Wash and peel the skin.
2. To cut the potatoes, first cut slightly on all the sides of the potato to give it a good shape
(rectangular shape)
3. Then slice it lengthwise. Then cut it again like fingers (baton cut) as shown in the 3 rd picture
below. Keep them in water to prevent the potatoes from getting discoloured.
4. Drain the water completely. Spread it on a plate and cool it well.
5. Once it is completely cooled, it is ready to be fried. Heat oil in a kadai, (to check if the oil is
hot enough, put a small piece of potato inside, if it comes to the surface immediately, the oil is
hot enough to fry the potato fingers), once the oil is hot, add the potatoes and fry until golden
brown and crispy.
6. Drain the french fries on a paper towel to absorb excess oil. When the fries are hot, sprinkle
chilli powder to taste and mix it well with your hands, so that the fries are well coated.
7. Serve hot with tomato ketchup.

Binger’s Base
(02) 282-2114
BUFFALO WINGS
Ingredients:
2 lb. chicken wings
2 tbsp. olive oil
Salt
Freshly ground black pepper
1 tsp. garlic powder
1/4 c. hot sauce
4 tbsp. butter
2 tbsp. honey
Ranch dressing for serving
Directions:
1. Preheat oven to 400° and place a wire rack over a baking sheet.
2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper.
Transfer to prepared baking sheet.
3. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway
through.
4. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter.
Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked
wings to a bowl and toss with sauce until completely coated. Return wings to rack and broil
(watching carefully!) until sauce caramelizes, 3 minutes. Serve with ranch.

Binger’s Base
(02) 282-2114
RED VELVET CUPCAKE
Ingredients:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 Salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions:
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl.
Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until
light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter
into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire
rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese
Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla
Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Binger’s Base
(02) 282-2114
MATCHA CUPCAKE
Ingredients:
For the cupcake:
1 1/4 cups all-purpose flour
1/4 teaspoon salt - 500g(packed)
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
2 tablespoon Matcha green tea powder
3/4 cup buttermilk
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
For the frosting:

1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/2 – 1 teaspoon Matcha green tea powder
Directions:
1. Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
2. In a small bowl, measure out flour, salt, baking soda, baking powder, sugar and Matcha green
tea powder, mix well with a whisk and set aside.
3. Add buttermilk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to
combine.
4. Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other
hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and
mix up anything at the bottom of the bowl.
5. Divide batter equally among 12 cups.
6. Bake for 17 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
7. Remove cupcakes from the oven and cool completely on a wire rack.
8. To make the frosting, combine heavy whipping cream, vanilla extract and sugar in a medium
mixing bowl, beat with an electric mixer on medium speed until stiff peak forms.
9. Transfer whipped cream to a pastry bag fitted with a round tip, top cupcakes with whipped
cream.
10. Dust the frosted cupcakes with Matcha green tea powder using a small sieve.

Binger’s Base
(02) 282-2114
CHOCOLATE CUPCAKE
Ingredients:
Chocolate cupcakes:
1⅓ cups (185 g/6.5 oz) all-purpose flour
½ cup (50 g/1.7 oz) cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick/113 g) butter
1 cup sugar
2 eggs - every 1pc: 6php
1 teaspoon pure vanilla extract
½ cup (120 ml) whole milk
½ cup (120 ml) hot water
Chocolate Frosting:
⅔ cup (1 and ⅓ sticks/150 g) unsalted butter
1⅓ cups (160 g/5.5 oz) powdered sugar, sifted
¼ cup (25 g/1 oz) cocoa powder, sifted
½ teaspoon pure vanilla extract
115 g/4 oz dark chocolate, melted and slightly cooled
2 tablespoons (30 ml) heavy cream

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Directions:
1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
Set aside.
3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium
speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl
as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition.
Add vanilla extract and beat until combined.
4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then
beat in milk, followed by the other half of the dry ingredients, beating slowly until combined.
Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the
cake will be. The batter should be liquid.
5. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, or until
a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow
cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire
rack.
6. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter
at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions
and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat
in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered
sugar as necessary until frosting is spreadable.
7. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days.
Before using, bring to room temperature and whisk until smooth.
8. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room
temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months.
Thaw, still covered, on the counter or overnight in the fridge.

Binger’s Base
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OREO CUPCAKE
Ingredients:
Cupcakes
15 Whole Oreos
200g Butter/Margarine
200g White Sugar
4 Eggs
150g All-Purpose Flour
50g Cocoa Powder
1-3tbsp Whole Milk
Buttercream
200g Butter
500g Combined White Sugar& Cornstarch
6-8 Crushed Oreos
2-4tbsp Whole Milk
Directions:
1. Preheat your oven to 180C/160C Fan – and Line 1-2 12 hole Muffin Trays with Cases! (I make
15 cupcakes out of this recipe) Put a whole Oreo at the bottom of each of the cupcake cases –
leave to one side.
2. Beat together the butter & sugar until pale and light & fluffy.
3. Add the eggs, self raising flour, and cocoa powder, and mix until smooth – if the mixture is a
bit stiff then add 1tbsp of milk till you reach the desired consistency.
4. Spoon the mixture into each of the cases on top of the whole Oreo – I use an ice cream scoop
so that its equal between them all, and bake in the oven for 15-20 minutes until cooked through!
Once baked, leave to cool on a wire rack.
5. To make the Buttercream, beat the Butter at room temperature with a mixer until smooth and
supple – gradually beat in the Icing Sugar until it is all incorporated – add the finely crushed
Oreo’s and continue to beat for 3-5 minutes until super light and fluffy – if its too stiff, add the
milk slowly until its the desired consistency.
6. Using a Large Star/1M nozzle, pipe the buttercream onto the cupcakes and top with Oreos.

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BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Ingredients:
For the cupcakes:
1 cup plus 2 tablespoons All-Purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/4 cup light brown sugar
1/4 cup sour cream
2 teaspoons vanilla extract
2 eggs
2 large ripe bananas, peeled, and mashed
For the cream cheese frosting:

8 ounces cream cheese
4 tablespoons unsalted butter
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons vanilla extract

Binger’s Base
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Directions:
For the cupcakes:
1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and
cinnamon.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an
electric mixer, beat the butter and sugars on medium speed until light and fluffy – about 4
minutes.
4. Add in sour cream, vanilla and eggs and mix until combined.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Fold in the mashed bananas until incorporated, taking care to not over mix.
7. Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin
cups.
8. Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a
toothpick, inserted in the middle of the cupcake, comes out clean.
9. Allow cupcakes to cool completely.
For the frosting:

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese,
and butter until well combined about 5 minutes.
2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated
and smooth. Add vanilla and mix to combine. Turn mixer to medium speed and mix for
approximately 5 more minutes.
3. Pipe or spread frosting onto cooled cupcakes. If desired, top with finely chopped pecans.

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FRENCH MACAROON (makes 35 cookies)
Ingredients:
For the cookie
1 cup powdered sugar
¾ cup almond flour (regular flour cannot be substituted)
2 egg whites, room temperature
¼ cup sugar
For the cookie coloring

3-4 drops of red food coloring (for pink macarons)
4 drops of green food coloring (for green macarons)
4 drops of yellow food coloring (for yellow macarons)
1 whole vanilla bean, scrape out inside only (for white macarons)
2 tsp cinnamon (for brown macarons)
2 Tbsp cocoa powder (for brown macarons)
For the basic meringue filling

6 egg whites, large
1½ cups sugar
1 tsp pure vanilla extract
Directions:
1. Preheat oven to 325 degrees. The key to this recipe is in the preparation – have all ingredients
measured and ready before you begin. Separate the eggs whites and keep at room temperature
until ready to incorporate.
2. In a food processor, pulse powdered sugar and almond flour. Sift combined mixture 2 times.
Whip the room-temperature egg whites on high with a mixer until foamy and then add cream
of tartar. Slowly stream in superfine sugar and whip until stiff and shiny, about 2 minutes on
high.
3. Gently fold in desired food coloring and/or flavor extract, sugar and flour mixture into egg
white mixture. Fold the ingredients as little as possible until it is smooth, shiny and slightly
runny. If it holds its form, it is under mixed. Scoop into piping bag fitted with a small round
tip.

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4. Pipe onto a cookie sheet lined with parchment paper, holding the piping bag in one place while
applying pressure. Release pressure when a 1” cookie has been formed and gently swirl the tip
out of the mixture without forming a peak. This will allow the cookie to remain smooth on top.
Let stand at room temperature 30-40 minutes.
5. Bake in preheated oven at 325 degrees for 5-10 minutes, until cookies are firm and crisp. Be
sure to keep a close eye on the cookies – they should not brown on top. Remove cookies from
oven and cool.
6. For a basic meringue filling, place egg whites and sugar in a heatproof bowl over a pan of
simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees on a candy
thermometer. Remove from heat, whip on high speed until mixture is cool and stiff peaks form,
approximately 6 minutes. Beat in vanilla extract. Use immediately.
7. Sandwich 2 same-size macaroons with 1 teaspoon meringue, flavoured buttercream or other
desired filling. Serve immediately, or stack between layers of parchment, wrap well in plastic,
and freeze for up to 3 months.

Binger’s Base
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BEEF NACHOS
Ingredients:
5 cups tortilla chips
1lb extra lean ground beef
1 can chopped green chiles, drained
1 package (1 ounce) taco seasoning mix
2 tomatoes, chopped
2 medium green onions, sliced (1/4 cup)
2 cups finely shredded cheese (8 ounces)
Directions:
1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking
spray. Spread half of chips evenly on pan. Set aside.
2. In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is
brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until
beef is thoroughly cooked and seasoning is well combined.
3. Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending
with cheese. Bake 10 to 12 minutes or until cheese is melted.

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FISH FILLET WITH SWEET & SOUR SAUCE (good for 2-4 people)
Ingredients:
For the fish:
2 Cream dory fish fillet
1½ cup bread crumbs
4 calamansi, juice extracted
3 eggs, beaten
Salt
Pepper
For the Sweet and Sour Sauce:

1 pc onion, quartered
1 clove garlic, minced
2 Tbsp. cornstarch
1½ Tbsp sugar
¼ cup water
1 cup pineapple juice
¼ cup vinegar
1 Tbsp. soy sauce
1 Tbsp. margarine
Directions:
1. Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into
1 inch crosswise.
2. Rub the fillet with calamansi juice, salt, pepper and MSG.
3. Before frying, dip in beaten eggs and roll in bread crumbs.
4. Deep fry in a medium heat until golden brown. Set aside.
5. To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in ¼ cup water.
6. Add in onion, garlic, cucumber (optional), tomato(optional), pineapple juice, vinegar, soy
sauce, and margarine.
7. Cook over medium heat stirring constantly until the mixture starts to boil.
8. Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
9. Serve hot.

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Potato Basket
Ingredients
4 Large Baking Potatoes
8 Teaspoons Cornstarch
Vegetable Oil
Directions:
1. Shred Potatoes in a food processor. Soak in water to cover 1 hour, draining and adding fresh
water every 15 minutes. Drain Well.
2. Toss potato with cornstarch.
3. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees. Dip a bird’s nest fryer
into oil; drain. Arrange 2/3 cup potato mixture into lower basket; press upper basket onto potato
to shape into a basket.
4. Fry in hot oil 2 minutes or until golden; drain on paper towels. Repeat procedure 7 times with
remaining potato mixture.

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Survey Questionnaire
Good Day! We are 4th year students from the Pamantasan ng Lungsod ng Valenzuela taking up
BSBA Major in Marketing Management. We are conducting this survey in line with our Feasibility Study.
The data/answers that will be collected will help us a lot in completing our feasibility study. Thank you for
your participation. God Bless!
Name: (Optional) _______________________________
Age: ___________
Gender: ____________
Status: Employed Unemployed Student
Income/Allowance (Weekly): (Optional)
Below ₱100 ₱1,000 - ₱2,000
₱100 – ₱200 ₱ 2,000 - ₱5,000
₱200 – ₱500 ₱5,000 - ₱10,000
₱500 - ₱1,000 Above ₱10,000
Direction: Please check the box that corresponds to your answer.
1. Which tea based beverages do you prefer the most?

a. Milk tea
b. Fruit tea
c. Yogurt tea
d. Hot tea
2. Which flavor of Milk tea do you prefer the most?
a. Wintermelon
b. Vanilla
c. Matcha
d. Belgian Chocolate
3. Which flavor of Fruit tea do you prefer the most?
a. Wintermelon
b. Green Apple
c. Lychee
d. Strawberry

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4. Which flavor of Yogurt tea do you prefer the most?

a. Mango
b. Peach Mango
c. Strawberry
d. Lychee
5. How much are you willing to spend when buying a tea based drink with side dishes?
a. Below ₱45
b. ₱45- ₱74
c. ₱75- ₱94
d. ₱95- ₱124
e. ₱125 - ₱150
f. Above ₱150
6. How often do you buy in a tea house?

Everyday
Once a week
Thrice a week
Once a month
7. What activities do you want to experience inside a Tea house? (You can only choose one answer)
a. Playing board games
b. Watching live bands
c. Witness some spoken poetry
d. Reading books
8. What ambiance of the store do you find most comfortable?

a. Classy (Attractive)
b. Relaxing (Environmental)
c. Vintage (Old designs)
d. Artistic (Instagramable)
9. Which of the following do you prefer the most to eat while drinking tea based beverages?
a. Pasta (lasagna, carbonara, spaghetti)
b. Pastries (cupcakes, cookies)
c. Finger foods (buffalo wings, fries)
d. Chips (potato chips, nachos)

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10. Our Tea based store offers different Tea based drinks and side dishes, have board games, books and
open mic event in the evening. Are you willing to go and buy in our Tea based store?
Yes No
11. In which advertising platform do you prefer the most to see our product be advertised?
a. Newspapers
b. Fliers
c. Social Media
d. TV
12. Are you willing to buy a 2 in 1 flavored tea based beverage?
Yes No

Binger’s Base
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Survey Graph
Gender
56.00
54%
54.00
52.00
50.00 Male
48.00 Female
46%
46.00
44.00
42.00
Age
60.00
48.5%
50.00
14-18
40.00
19-24
30%
30.00 25-30
31-36
20.00
15.5%
37 - Above
10.00
4% 2%
0.00

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Status
70.00
64%
60.00
50.00
Student
40.00
34.5%
Employed
30.00
Unemployed
20.00
10.00
1.5%
0.00
Income
30.0
26.5%
25.0
Below ₱100
20% ₱100 – ₱200
20.0
₱200 – ₱500
15.5% ₱500 - ₱1,000
15.0
₱1,000 - ₱2,000
11%
9.5% 10% ₱ 2,000 - ₱5,000
10.0
₱5,000 - ₱10,000
6%
Above ₱10,000
5.0
1.5%
0.0

Binger’s Base
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#1 Tea beverages they prefer the most

80.0%
68.0%
70.0%
60.0%
50.0% Milk tea

Fruit tea
40.0%
Yogurt Tea
30.0% Hot Tea
20.0%
12.5% 14.5%
10.0%
5.0%
0.0%
#2 Flavor of Milk Tea they prefer the most

50.0%
44.0%
45.0%
40.0%
35.0%
Wintermelon
30.0%
24.5% Vanilla
25.0%
21.0% Matcha
20.0%
Belgian Chocolate
15.0%
10.5%
10.0%
5.0%
0.0%

Binger’s Base
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#3 Flavor of Fruit Tea they prefer the most

35.0%
32.5%
30.5%
30.0%
25.0%
25.0%
Wintermelon
20.0% Green Apple
15.0% Lychee
12.0%
Strawberry
10.0%
5.0%
0.0%
#4 Flavor of Yogurt Tea they prefer the most

50.0%
45.0%
45.0%
40.0%
35.0%
29.5% Mango
30.0%
Peach Mango
25.0%
Strawberry
20.0%
15.5% Lychee
15.0%
10.0% 10.0%
5.0%
0.0%

Binger’s Base
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#5 How much are they willing to spend when buying a

tea based drink with side dishes
35.0%
32.5% 32.5%
30.0%
Below ₱45
25.0%
₱45- ₱74
20.0% 18.5%
₱75- ₱94
15.0% ₱95- ₱124

11.5% ₱125 - ₱150
10.0%
Above ₱150
4.0%
5.0%
1.0%
0.0%
#6 How often they buy in a tea house

45.0%
39.0%
40.0%
35.0% 33.0%
Everyday
30.0%
Once a week
25.0%
19.5% Thrice a week
20.0%
Once a month
15.0%
10.0% 8.5%
5.0%
0.0%

Binger’s Base
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#7 Activities they want to experience inside a Tea house

35.0%
31.0%
30.0%
27.0%
25.0% 22.5% Playing board games

19.5%
20.0% Watching live bands
15.0% Witness some spoken

poetry
10.0%
Reading books
5.0%
0.0%
#8 Ambiance of the store they find the most comfortable

60.0%
54.5%
50.0%
40.0%
Classy (Attractive)
Relaxing (Environmental)
30.0%
Vintage (Old designs)
19.0% Artistic (Instagramable)
20.0% 17.0%
9.5%
10.0%
0.0%

Binger’s Base
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#9 They prefer the most to eat while drinking tea based

beverages
45.0% 41.0%
40.0%
Pasta
35.0%
30.0% Pastries
24.5%
25.0% 21.0%
20.0% Finger foods (buffalo wings,
15.0% 13.5% fries)
10.0% Chips
5.0%
0.0%
#10 Willingness to go and buy in our Tea based

store
120%
100% 96%
80%
Yes
60%
No
40%
20%
4%
0%

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Binger’s Base
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PERFORMANCE APPRAISAL FORM
EMPLOYEES PERFORMANCE APPRAISAL
Part One
Instructions: Please encircle the corresponding score of the appropriate answer per category
I. OUTPUT (Accomplishment) 60%
A. Quality of work (50%)

This refers to the caliber of work produced or accomplished compared with accepted
standards of performance. Consider degree of accuracy, thoroughness, efficiency of work
produced considering established standard policies, procedures, and objectives.
5 Consistently produced work of highest interest possible quality. Very exciting

in all details. Makes practically no error and are of marginal effect on over-all
result.
4 Quality of work is very satisfactory in all respects. Mistakes are rare and are
detected by himself/herself on time and corrected with minimum
inconvenience.
3 Work is usually passable. Mistakes are sometimes committed even if they are
already detected and corrected.
2 Work is not generally accurate and neat. Quality of work is generally acceptable
standard. Usually makes excuses for his/her mistakes
1 Quality of work is way below standard. Always makes excuses for mistakes.
Comments: _________________________________________________
___________________________________________________________

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B. Timeliness (50%)
This refers to being on time, meeting the exact time on duty, avoiding tardiness and the
ability to meet deadlines of output expected from the partners.
5 Always comes to work early and able to accomplish work on time.

4 Often comes to work early but still able to accomplish work on time.
3 Able to meet deadline, sometimes accomplish work on time.
2 Often comes to work late and also in accomplishing work.
1 Always comes to work late and in accomplishing work.
Comments: _________________________________________________
___________________________________________________________
II. INPUT: Employee’s contribution to help attain company’s objectives (40%)
A. Personal Attributes (25%)

INITIATIVE AND EFFICIENCY (25%)
This refers to the employee’s ability to take actions without being told, to originate ideas,
and offer idea for improvement in timely basis of the business operation.
5 Always carries work for completion without being told. Anticipates problems
and usually provides sound information that allows partners to make
auspicious decisions.
4 Often carries work for completion at own initiative. Makes
suggestions/contributions for the improvement of operation.
3 Does assigned work that s/he has to do without being prodded. However, does
not exert extra effort.
2 Work has to be followed-up. Needs help to handle minor deviation from
routine procedures. Does not display creative aptitude and shows no desire to
learn new methods, techniques, or tasks. Rarely does more unless ordered.
1 Needs to be told every detail of task to be performed. Shows no interest in
work.
Comments: _________________________________________________
___________________________________________________________
STRATEGIC AND INNOVATIVE (25%)

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This refer to the ability to assist the partners in establishing plans, implementing actions,
achieving strategic goals and seek new business opportunities or ideas for expansion.
5 Always input resourceful ideas in formulation of plans and seek prospective

business expansion for the business
4 Often comes with the idea and proposal for business expansion
3 Gives average cooperation; normally tactful and obliging
2 Seldom cooperates when asked for recommendation for expansion
1 Uncooperative in planning and deviate from inputs needed
Comments: _________________________________________________
___________________________________________________________
COORDINATION/OPERATIONS (20%) (For Managers only)

Manages cost/expense, effective in delegation and chain of command, adhere with
policies and standard operating procedures.
5 Highly efficient in managing the cost/expense, delegates effectively and adhere

absolutely with policies and procedures.
4 Can manage the cost/expense with assistance and guidance, seldom effective
in delegation and rarely adhere with policies and procedures.
3 Having difficulty in cost/expense management considering the guidance
provided and struggle in delegation of work much so with adherence of policies
and procedures.
2 Not fully reliable. Tries to do what is expected to him/her but sometimes fails.
1 Unreliable. Frequently does not get the job done.
Comments: _________________________________________________
___________________________________________________________
INTEGRITY (15%)
This refers to one’s ability to maintain moral strength and to live by professional ethics.
Recognizes limitations and has the ability to take corrective measures. Takes into
consideration the employee’s trustworthiness in all undertakings, especially in handling
finances, and sincerity in upholding the ideals and commitment of business, as well as in
dealing with other co-employees.

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5 Exceptionally reliable and trustworthy in everything s/he does, is respected by

everyone in the organization.
4 Can often be trusted to demonstrate consistency in upholding organizational
principles, ideals, policies and rules. Very quick to rectify limitations. Is also
respected by everyone in the office.
3 Can be trusted upon to uphold organization’s principles/ideals and professional
ethics, and to observe self-discipline. Exerts efforts in rectifying limitations
pointed out to him/her. Others do not hesitate in dealing with him/her.
2 Shows a strong tendency to violate organization decision, policies, and
practices when left unsupervised. Can be trusted but only in specific/limited
areas of concern. Inconsistent in observing professional ethics. Needs close
supervision for proper performance. Others exercise caution in dealing with
him/her.
1 Cannot be trusted in his/her dealings. Highly inconsistent in observing
professional ethics and upholding institute decision, policies, and practices.
Refuses to rectify previous errors. Requires very close guarding for proper
performance.
Comments: _________________________________________________
___________________________________________________________
COST EFFECTIVENESS (15%) (For Managers only)

This refers to the effectiveness in developing realistic budgets and plans thus work with
agreed budget and operate at the lowest cost within minimum resources by most efficient
methods.
5 Always operates within the agreed budget. Has exceptional ability in optimizing
available resource and is highly aware of the need to find cost-cutting measures
to be able to maximize the resources for other activities.
4 Often operates within the agreed budget, finding ways and means to optimize
existing resources to further reduce the cost required.
3 Operates within the agreed budget, operating within the lowest cost possible
without sacrificing desired result. Sometimes exceed budget but for justifiable
reasons.
2 Exceeds use of budget even if unnecessary and hardly exerts effort in
optimizing available resources. Normally makes excuses for overshooting the
budget.
1 Always exceeds budget even if unnecessary. Does not exert in optimizing
available resources. Always makes excuses for overshooting the budget.

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Comments: _________________________________________________
___________________________________________________________
B. Working and Human Relation Skills (20%)
This refers to the effectiveness in working with different people and enhancing team
spirit. Consider the ability to work harmoniously with others towards overall efficiency of
the organization: openness in accepting ideas, suggestions or work methods totally
different from his/hers; foster a helping spirit in general. (50%)
5 Always goes out of way to assist the organization’s team. Always gives and gets
exceptionally fine cooperation. Is well liked and respected by all co-employees
and managers.
4 A good team worker. Adapts into the groups readily and frequently enthusiastic
in assisting others. Is liked by managers and co-employees.
3 Works well with others and accepts his/her share of group work. Implements
collective decisions and plans most of the time.
2 Is indifferent and cooperates only when s/he has to. Does not get along well
with others.
1 Usually gets into conflict with co-staff. Refuses to cooperate with others. Does
not implement group decision most of the time.
Comments: _________________________________________________
___________________________________________________________

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This refers to the effectiveness, politeness, kindness, and courteous behavior toward the
member-customer thus plan for growth in relation to market potential. Projects positive
image of the business. (50%)
5 Always go all the way to make people comfortable and satisfied even under
pressure and occupied with work thus plan for growth expansion subsequent
to market potential.
4 Usually goes out of the way even when occupied with work in giving assistance
to the member-customer, co-employees, and partners.
3 Normally gets all the way out to assist.
2 Occasionally assist at times; discourteous and shows lack of patience in dealing
with customers, co-employees, and partners
1 Most of the time discourteous; regularly complained about due to
inconsiderable attitude and blow opportunities.
Comments: _________________________________________________
___________________________________________________________
C. Attendance (10%)
This refers to the regularity and punctuality in attendance kin either the office meetings/
5 Excellent attendance. Is exceptionally punctual in observing working hours.

4 Reports regularly and is punctual in reporting for work.
3 Rarely absent or late for work.
2 Frequently absent or late for work. Shows little concern for time lost for work.
1 Always tardy/absent for trivial reason. Takes advantage of every opportunity
to take time out.
assemblies/ activities, or in designated workplace.

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Comments: _________________________________________________
___________________________________________________________
D. Communicating Skills (20%)
This refers to one’s effectiveness in according with subordinates, colleagues, and superior
by keeping the informed (through proper channels) of developments in the unit team that
will affect time and operations. Consider the ability to develop and maintain an
information system which gives importance on accuracy. Also note the employee’s ability
to relay ideas/messages/information clearly and accurately to others.
5 Always communicates important matters to the people concerned through

proper channels. Has exceptionally ability to convey thoughts clearly, concisely,
convincing, orally and in writing.
4 Often communicates important matters to the people concerned through
proper channels. Usually conveys ideas in clear, simple language, both orally
and in written form.
3 Communicates important matters to the people concerned through proper
channels. Conveys ideas in clear, simple language, both orally and n written
form.
2 Inadequate relaying important information. Has some difficulty in expressing
ideas already using appropriate channels. Sometimes incoherent.
1 Unable to keep the staff and colleagues informed about important issues and
concerns. Sometimes incoherent
Comments: _________________________________________________
___________________________________________________________

Binger’s Base
(02) 282-2114
E. Job Knowledge (25%)
JOB KNOWLEDGE IN WORK (40%)
This refers to the knowledge, techniques, and skills essential in the performance of the
job.
5 Possesses excellent technical and professional knowledge. Sufficiently well

versed in the job to discuss and implement improve methods resulting into
savings in personnel or materials resources. Maintains and increases
professional/technical knowledge. Actively pursues new ideas and its relation
to the overall mission, is recognized authority in his/her field.
4 Possess very good insight and the ability to evolve it into practical solution.
Keep self-up to date with important development in related fields. Can handle
difficult situation effectively and rarely requires guidance/assistance.
3 Demonstrate adequate technical and professional knowledge required for the
job. Has broad knowledge of related jobs and functions. Sometimes need
supervision.
2 Technical and professional knowledge is inadequate for the job. Must be given
only routinely task and monitored regularly. Requires close supervision.
1 Have serious gaps in technical and professional knowledge. Knows only basic
aspects of his/her job. Lack of knowledge affects productivity. Requires great
amount of checking.
Comments: _________________________________________________
___________________________________________________________

Binger’s Base
(02) 282-2114
JOB KNOWLEDGE IN RELATED WORK (40%)
This refers to the knowledge of methods, techniques, and skills in other areas of work
outside his/her main area of responsibility but still within the job level.
5 Has expert knowledge of other major areas of work and can assume major
responsibilities within last effort. Can always be relied upon to contribute in
major projects/activity of other units.
4 Has thorough knowledge and skills in other areas of work. Can easily be relied
upon to handle projects/activities of other unit with minimum supervision.
3 Possesses knowledge and skills in other areas of work which allows him/her to
take on special assignment from time to time.
2 Has adequate knowledge of other major areas of work and needs more training
in this regard.
1 Has no very little knowledge of other major areas of work.
Comments: _________________________________________________
___________________________________________________________
JUDGEMENT AND DECISION-MAKING (20%)
This refers to the ability to evaluate problems and alternatives to come up with sound
and effective solution.
5 Always shows exceptional judgment as demonstrated by the ability to

determine the consequences of any decision and to select the opinion that
would result in the greatest benefit and least cost to all concerned.
4 Shows very good judgment in some circumstances. Usually identifies the
consequence of a decision and select proper solution.
3 Shows fair judgment. Can identify the consequences of decisions.
2 Shows fair judgment. Unable to consider all consequences of decision.
Sometimes fails to take the best course of action. Has a tendency to let emotion
cloud his/her judgment.
1 Shows poor judgment. Decisions made are not adequate to meet job demands.
Careless in analyzing facts, very indecisive and cannot act on his/her own
Comments: _________________________________________________
___________________________________________________________

Binger’s Base
(02) 282-2114
PART TWO – A
Essay: Please us additional sheet of paper if necessary.
 What do you consider the employee’s significant accomplishments, both attitude and work-
related, for the present appraisal period?
 What do you consider the employee’s areas for improvement? Please be specific.
 What helped you/hindered you in accomplishing your appraisal tasks?
 Other comment.

Binger’s Base
(02) 282-2114
A. PERSONNEL MANPOWER REQUISITION FORM (PMRF)
Date of requirement:
Requested by:
Job Title: Division:
No. of requirements: Required by:
JOB DETAILS:
Tenure: Temporary/Permanent
Qualification required/desired:
Experience desired (if any):
Location:
Total strength budgeted for the department: Total strength existing:
FOR THE REQUESTED JOB TITLE: PAY SCALE FOR THE POSITION:
Budgeted number:
Existing number:
Vacancies:
Reason for requirement:  Resignation/Termination/Death/

 Additional work Load (Quantify it) Relocation (for whom)
 For reduction in work Load (Quantify it)  Cost Factors
 Business Growth/Static Level
Signature of Hiring Manager
Approved/Not Approved:
Signature of the authorized signatory

Binger’s Base
(02) 282-2114
APPLICATION INFORMATION SHEET FORM
 Applicant Information
ID No.
Name
Surname First Name Middle Name Nick Name
Present Address
No. Street District Town/City Tel. No.
Provincial
TIN SSS No. HDMF (Pag-IBIG) No.
Tax Exempt Code Date Hired Date of Regularization
□ Staff ______________
Birthdate Birth Place
□ Others ____________
Age Height Weight
Citizenship Religion Civil Status
____ Single _____ Married
____ Widowed

Binger’s Base
(02) 282-2114
 Educational Background
Secondary
School _________________________________________________________________
Date Attended ___________________________________________________________
Degree Obtained _________________________________________________________
Awards/Honors Received __________________________________________________
Tertiary
School _________________________________________________________________
Date Attended ___________________________________________________________
Degree Obtained _________________________________________________________
Graduate
School _________________________________________________________________
Date Attended ___________________________________________________________
Degree Obtained _________________________________________________________

Binger’s Base
(02) 282-2114
 Spouse
Name
Surname First Name Middle Name Nick Name

Address

Birthdate Birth Place Date Married
 Dependents
Name Age Relationship Date of Birth
____________________________ _____________________________
Date Signature

Binger’s Base
(02) 282-2114
JOB CANDIDATE INTERVIEW FORM
Date: ________________
Applicant Name: ____________________ Position Requested: ________________
Date Available: _________________ Salary Requested: __________________
Excellent Good Fair Poor Notes

Work Experience
Applicable Skills
Appearance
Attitude
Education
Enthusiasm
Why are you considering leaving your current position?
What aspects of your past/present jobs have been most challenging?
Tell me about a professional challenge you’ve faced and how it was resolved:
What do you feel were your most significant accomplishments on the job?
What do you consider to be a strength of yours?
What do you consider to be your weaknesses?
Tell me why you think you would be a good fit for this position:
What are your professional goals for the next 5 years?
Comments:
Recommendations:
Second Interview ____________Overall □ Poor □ Fair □ Average □ Good □ Superior
□ Interested in Hiring □ Possible interest in hiring
□ No interest in hiring □ Candidate has no interest

Binger’s Base
(02) 282-2114
JOB OFFER FORM
Binger’s Base
(02) 282-2114
{DATE}
{EMPLOYEE NAME}
{ADDRESS}
{CITY, STATE, ZIP}
Dear {APPLICANT NAME}
I am pleased to confirm that after careful consideration, Binger’s Base has decided to extend to you an
offer of employment. The details of your offer are as follows:
Your position with the Company will be {POSITION}, and you will be expected to perform the job duties
as described in the attached job description. Your immediate supervisor will be {NAME AND POSITION}.
This is a position is {FULLTIME/PART TIME/TEMPORARY}, and you will be required to work {HOURS} per
week. Should you choose to accept this position, your start date will be on {DATE}. The Company reserves
the right to change your hours and duties as it deems necessary.
Your compensation will be ₱ {COMPENSATION} per {HOUR/WEEK/MONTH/YEAR}, with the proper

deductions made for all required withholdings. Company payroll runs on a
{WEEKLY/MONTHLY/BIMONTHLY} basis. {FOR NON-EXEMPT EMPLOYEES CHOOSE} As you are classified
as a non-exempt employee, you will receive Company benefits such as paid vacations and health
coverage. A full description of these benefits is attached. In addition, you will be compensated for
overtime in accordance with Company overtime policy and state laws. {FOR EXEMPT EMPLOYEES
CHOOSE} As you are classified as an exempt employee, you will not receive Company benefits. The
Company reserves the right to change your compensation and benefits as it deems necessary.
Your employment with the Company is at-will, meaning either you or the Company may terminate the
employment relationship at any time, with or without notice, and with or without cause, for any reason.

Binger’s Base
(02) 282-2114
As a Company employee, you will be expected to abide by Company rules and policies. {IF EMPLOYEE
HANDBOOK AVAILABLE INCLUDE} A copy of the Employee Handbook is included, and you are expected
to read the handbook and acknowledge your understanding in writing. You may not disclose confidential
Company information to unauthorized third parties, and at no time may you disclose confidential
information of a former employer to the Company. {IF AVAILABLE INCLUDE} A copy of the Employee
Nondisclosure Agreement/Employee Noncompetition/Invention Assignment Agreement is/are attached,
and must be signed and returned to the Company at the commencement of your employment.
This letter and the attached {INSERT AGREEMENT} form the complete and exclusive statement of
employment between you and the Company. These employment terms super cede any other agreements,
understandings, promises, or communications, written or oral, by or on behalf of the Company. Upon
acceptance of this offer, you must provide proof of identification and authorization to work in the
Philippines.
Should you choose to accept this offer of employment, please sign and date this letter and return to
{NAME} by {DATE}. On your first day of employment bring all other paperwork {LIST
PAPERWORK/AGREEMENTS}, signed and dated with you. I hope you accept this offer, and I look forward
to working with you.
Sincerely,
Kenneth L. Antonio
Owner
Binger’s Base
Enclosure

Binger’s Base
(02) 282-2114
Notice of Appointment
Date:
Name:
Address:
Dear:
Re: Appointment to the position of …………………………………. (1)
I am pleased to be able to advise you of your appointment to the position of ……………………… within our
organization, commencing on day/date. In the position you will report to Name and Title.
This letter of appointment and attached appendices will form your contract of employment.
During the period of your contract, you will be based at [location], but you may be required to relocate
to another location within the city or metropolitan area.
The appointment is a permanent, full time position subject to the satisfactory completion of a three/sic
month probationary period commencing on (xx) date and concluding on (yy) date as discussed during
your interview. Suring the probationary period the employment can be terminated with one day’s
noticed by either party.
Your employment may be terminated by the employer providing four weeks notice or payment made in
lieu thereof. You may terminate your employment by providing four weeks notice. Your employment
will be terminated summarily for any of the reasons listed in Appendix A attached to this letter of
appointment. (2)

Binger’s Base
(02) 282-2114
The terms and conditions of your employment are regulated by the ……………….. award and the
……………….. agreement. (3)
Consistent with the terms of award and the agreement you will be classified as ……………….. at Grade
……………. Which will mean that your gross annual salary will be ……………. Per fortnight (4). The
requirements of the position are contained in the job description in appendix B attached to this letter.
(5)
In that position you will be required to work ……………… hours per fortnight between the hours of ………….
am and …………… pm Monday to Friday. (6) If you are required to perform work outside the hours 7am
and 7pm Monday to Friday, (7) or on Saturday or Sunday, you will be paid at the appropriate overtime
rates specified in the award and/or agreement. You should note that overtime must be authorized by
your immediate supervisor. (8)
You are required to attend an induction program at time/day/date/location. During the induction
program you will be provided with detailed information relating to the Occupation Health and Safety
requirements and Code of Conduct. It is necessary for you to become fully aware of the details of both
documents and you will be asked to sign a form indicating that you have read and understood both
documents. (9)
As salaries are paid fornightly into a nominated bank account you will be asked to complete the
appropriate form providing details of your bank account in order to be paid.
We look forward to a mutually beneficial association …………….. etc.
If you have any queries regarding any aspects of your appointment or the terms and conditions of you
employment, please contact …………… on ………………
Yours faithfully
Appropriate manager

Binger’s Base
(02) 282-2114
Orientation Checklist Form
Employee Orientation Checklist

Areas to be Covered Description Completed
Yes No
Company Safety Rules Explain safety rules that are specific to the company
Company Policies Explain the health, safety and wellness policies of your
company.
Previous Training Ask the employee if he/she has taken any safety training.
Training Provide any necessary safety environmental, compliance or
policy/ procedural training.
Health and Safety Inform the health and safety specialist that a new
employee has joined the company who will need safety
training. Arrange for this training and education occur.
Potential Hazards Tour the work areas and facility and discuss associated
work area hazards and safe work practices.
Emergency Procedures Show and explain how to use emergency eyewashes and
showers, first aid kits, fire blankets, fire extinguishers, fire
exits and fire alarm pull boxes, as applicable. Demonstrate
the evacuation procedures.
Toxic Products Identify workspaces where hazardous materials are used,
stored or disposed. Provide training as necessary.
Food and Beverages Explain that food and beverages are only permitted to be
stored in refrigerators clearly labelled “FOOD ONLY”.
Emergency Notification Have employee complete the Emergency Notification form.
Form Keep a copy for your files and send a copy to your
emergency coordinator.
Emergency Evacuation Review the company’s Emergency Evacuation Plan and

explain the evacuation signals and procedures, point out
proper exit routes and the designed assembly area for your
branch.
Personal Protective Review the PPE program if the employee will be required
Equipment (PPE) to wear protective equipment. Issue appropriate personal
protective equipment(PPE) that must be worn as required
by the work being performed.
In case of injury or Review the reporting procedures in the event of an injury
illness and/or accident.
Health and Safety Supply a copy of the facility telephone list with names of
the e

Binger’s Base
(02) 282-2114
Committee Health and safety Committee member highlighted. Identify

the location of the safety bulletin board. Explain how the
employee can participate in the health and safety process
(report hazards)
General Rights and Explain worker rights and responsibilities as granted by on
Responsibilities legislation for more details.
Emergency Contact Provide a list of names, address, phone numbers and fax
numbers of the persons who must be contacted in case of
emergency.
Document Maintain a record of the orientation.
Employee’s name:
Date:
Supervisor’s Signature:

Binger’s Base
(02) 282-2114
EMPLOYEE ACKNOWLEDGEMENT FORM
I _______________________________________________ (EMPLOYEE’S FULL NAME)

I hereby confirm that I have read the “Employee’s Handbook” and understand that it describes the
conduct and behaviour that is expected of me as an employee of this organization.
___________________________
Employee (signature)
___________________________
Date
Employee ID No._______________________________

Binger’s Base
(02) 282-2114
INCIDENT REPORT FORM
(Event or allegations of injury, illness, or property damage, including employment and issues with
directors and officers)
Incident date: _______________________ Time: _______________________________________
Reporting date: _______________________ Time: _____________________________________
Council/BSA location: _______________________________________________ □ Leader □ Parent □

Other:____________________
Reporting person:
___________________________________________________________________________________
Location of
incident:____________________________________________________________________________
Specific area where incident occurred:

_____________________________________________________________________________________
_____________________________________________________________________________________
Cause of incident:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Program/event/adventure
code:______________________________________________________________________________
Did the incident occur while transporting to/from an activity? □ YES □ NO
Comments:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

Binger’s Base
(02) 282-2114
Individuals Involved (Duplicate If Needed)
Name: ______________________________________________________________________________
FIRST MIDDLE LAST
Address: _____________________________________________________________________________
CITY STATE ZIP

Binger’s Base
(02) 282-2114
EXIT INTERVIEW FORM
NAME
JOB TITLE
DIVISION/UNIT
START DATE WITH ORGANIZATION
START DATE IN POSITION
SEPARATION DATE
TOTAL LENGTH OF SERVICE
OTHER POSITIONS HELD WITH ORGANIZATION
1. Kindly describe the reason(s) why you are leaving your position
2. Do this following factors influence your decision to leave the organization? YES NO
Type of work
Pay
Supervisor
Location
Cost of living in areas
Commute

Binger’s Base
(02) 282-2114
3. Kindly rate these aspects of the position you’re leaving. Use 1-5 scale.
1- 3- 5-
2 4
Poor Average Excellent
Type of work performed
Fairness of workload
Salary
Working conditions
Tools and equipment provided
Training received
Co-workers
Supervision received
Level of input in decisions that affected you
4. Kindly rate the organization base on the following. Use the 1-5 scale.
3- 5-
1 - Poor 2 4
Average Excellent
Recruitment Process
New employee orientation
Training opportunities
Career development opportunities
Employee morale
Fair treatment of employees
Recognition for a job well done
Support of work-life balance
Cooperation within the agency

Binger’s Base
(02) 282-2114
Communication between management and

employees
Performance and development planning and

evaluation
Interest and investment in employees
Commitment to customer service
Concern with quality and excellence
Administrative policies/procedures
5. Kindly rate your supervisor base on the following. Use 1-5 scale.
1- 2- 3- 4- 5-
Never Seldom Often Usually Always
Gave usable performance feedback
Recognized accomplishments
Clearly communicated expectations
Treated you fairly and respectfully
Coached, trained, & developed you
Provided leadership
Encouraged teamwork & cooperation
Resolved concerns promptly
Listened to suggestions & feedback
Kept employees informed
Supported work-life balance
Provided appropriate & challenging assignments

Binger’s Base
(02) 282-2114
6. If you got a new job, please complete the following.
Name of the new employer
Location of new job
Title of position
Nature of work of position
Salary of position
What the new position and/or organization offers that we

do not
Additional questions:
1. What pushes you to accept your current position?

2. Does this organization meet your expectations on the job? If not, why?
3. What do you wish you had known before you took the job?
4. How well you can use your skills in the completion of projects?
5. Do you see your career path and future with our organization?
6. What were the positive attributes on your job, and the organization that causes you to stay as
long as you did?
7. What do you consider to be the biggest challenge this organization now faces and need to
overcome?
8. In your opinion, what were the top three factors that affects the productivity in your job or work
unit?
9. What would you suggest to the management for the betterment of the organization?
10. What advice(s) would you give to the person who will replace you in your position in the
company?
11. Would you recommend this organization to others as a place to work? Why or why not?
12. Would you consider re-employment?
13. What do we need to do to for you stay in our organization?
14. Do you have any objection if we share your comments with the management?
15. Did you find your new job, or were you recruited?
16. Did you witness any violations of laws or policies?
17. Were you a victim of any type of harassment?
18. Were you asked to do anything unethical?
19. Do you have any other comments or suggestions?

Binger’s Base
(02) 282-2114
NOTICE TO EXPLAIN
(Name of the employee)

(Position of the Employee)
(Contact details of Employee)
Subject: Notice to Explain
Dear Mr./Ms. (Surname of the Employee):

Please submit your written explanation to the DISCIPLINARY ACTION MATTER(S)
being charged against you describe or narrated below within FIVE (5) DAYS from the date that this
notice was served upon you.
Also, please do attend the conference to be held on___________________, 2018.
At______________(am/pm) at_______________ as this will give you the opportunity to explain your
side and present your witnesses and other evidence regarding the said disciplinary matter(s).
You have the right to be presented by any counsel or person of your choice.
In the event that you are found guilty of the said charge(s), the company may terminate
you from employment and/or impose other appropriate penalties.
This notice consists of __ pages, plus attachments.
Kindly give this matter your priority attention.
Very truly yours,

(Name of a Partner)

Binger’s Base
(02) 282-2114
RESIGNATION LETTER
February 9, 2018
Dear (Name of Recipient):
I am willing to notify you of my formal resignation from my role as (Job Title) at Binger’s Base
As my contract requires that I give (Amount of time specified) my last day will be (Date).
I would like to thank you all for the given opportunities for my professional and personal development
presented to me during my time here. It’s been my pleasure to work with you and I enjoyed so much my
time while I am here. If there’s anything I can help with the transition, please do let me know.
Thank you.
Sincerely,
_______________ (Signature)
(Your name)

Binger’s Base
(02) 282-2114
RETIREMENT LETTER
Name of Retiree
Address of Retiree
City, State, Zip Code
Date
Name of Boss
Name of Company
Address of Company
City, State, Zip Code
RE: Retirement Resignation Letter
Dear Name of Boss:
Please accept this letter of retirement from the position of [Job Title], effective one month from today.
My last day at Binger’sBase will be [date].
I gained many learning from my colleagues and I am happy that I enjoyed working here for the past
[Number], and I am ready to face the next chapter in my life.
I am willing to help in assisting in the recruitment process and training of my replacement. I want to help
as much as possible.
Again, it has been a pleasure working as a part of your company.
Best regards,
Signature of Retiree
Printer name of Retiree

Binger’s Base
(02) 282-2114
ABSENCE WITHOUT LEAVE (AWOL)
Warning Letter for absence
Mr / Mrs _______________________________________________
It has been noticed that you proceeded on the leave without prior permission of the management,
resulting in failure of meeting the duties and responsibilities on the date of ____________________
with position as _______________
Missing yourself from duties that should done as part of your job without prior notice is a misconduct
which you are liable.
You are hereby warned to refrain from such activities: failure to do so shall invoke appropriate action.
You are advised to submit a written explanation on your unauthorized leave as soon as you receive this
letter.
Kindly treat this as very urgent.
______________________________________________
Company Name
_____________________________________
Officer Signature
_____________________________________
Title

Binger’s Base
(02) 282-2114
Curriculum Vitae
Kenneth L. Antonio
44-C Fredel Compound, Ilang- Ilang Street,
Karuhatan, Valenzuela City
tonti242424@gmail.com
09205473578
Objective: To join an organization where I can use my skills in personnel administration

and attain a high level of performance in personnel recruitment and training.
Personal Data
Birthday November 24, 1993
Birth Place Manila
Religion Catholic
Civil Status Single
Height 5’8”
Weight 49kgs
Educational Attainment
Primary Caruhatan East Elementary School (2000-2006)
Secondary Gen. T. De Leon National High School (2006-2010)
Tertiary Asian Institute of Computer Studies (2010- 2012)

Business Information Management
Pamantasan ng Lungsod ng Valenzuela (2015- Present)

Bachelor of Science in Business Administration
Major in Marketing Management

Binger’s Base
(02) 282-2114
Ma. Erika D. Andaya

Mangga St., Bilog,
Balangkas, Valenzuela City
mhaika_14@yahoo.com
09061991937

Personal Data
Birthday March 4, 1994
Birth Place Manila
Religion Catholic
Civil Status Single
Height 5
Weight 60kgs
Primary Obando Central School (2000-2006)
Secondary Obando National High School (2006-2010)
Tertiary Pamantasan ng Lungsod ng Valenzuela (2015- Present)

Binger’s Base
(02) 282-2114
Adrian P. Carillo
#29 Jacinto St.
Marulas, Valenzuela City
adriancarillo.ac@gmail.com
09363464629

Personal Data
Birth Place Quezon City
Religion Christian
Civil Status Single
Height 153cm
Weight 82kgs
Primary Marulas Central School (2004-2011)
Secondary Sto. Rosario Montessori High School (2011-2015)

Binger’s Base
(02) 282-2114
Josell F. Castro
1225 A. Mariano St.
Bagbaguin, Valenzuela City
Castrojosell000@gmail.com
09086086963

Personal Data
Birthday October 4, 1997
Birth Place Valenzuela City
Religion Catholic
Civil Status Single
Height 5’5”
Weight 45kgs
Primary Andres Mariano Elementary School (2004-2011)
Secondary Bagbaguin National High School (2011-2015)

Binger’s Base
(02) 282-2114
Aris Keyvin S. Cornejo

4025 Lotus St., De Castro Subdivision,
Mapulang Lupa, Valenzuela City
aris.cornejo0406@gmail.com
09193122888

Personal Data
Birthday April 14, 1998
Birth Place Manila
Religion Catholic
Civil Status Single
Height 5’11”
Weight 57kgs
Primary Mapulang Lupa Elementary School (2004-2011)
Secondary Maysan National High School (2011-2015)

Binger’s Base
(02) 282-2114
Ahllan D. Dela Peña

#705 C. Molina Street,
Veinte Reales, Valenzuela City
ahllandelapena@yahoo.com
09654058707

Personal Data
Birth Place Manila
Religion Catholic
Civil Status Single
Height 5’9”
Weight 55kgs
Primary Tugatog Elementary School (2004-2011)
Secondary Dalandan National High School (2011-2015)


Binger’s Base
(02) 282-2114
Joren Espiritu
#6 Lanzones Street,
Bilog, Balangkas, Valenzuela City
joren.espiritu14@yahoo.com
09351687902

Personal Data
Birth Place Bulacan
Religion Catholic
Civil Status Single
Height 5’5”
Weight 45kgs
Primary Obando Elementary School (2004-2011)
Secondary Obando National High School (2011-2015)

Binger’s Base
(02) 282-2114
Khristine Joy Matus

7 Ipil St. Villa Liwayway Subdivision,
Maysan, Valenzuela City
khristinee61@gmail.com
09150539060

Personal Data
Birthday June 21, 1999
Birth Place Valenzuela City
Religion Catholic
Civil Status Single
Height 5’2”
Weight 50kgs
Primary Maysan Elementary School (2004-2011)
Secondary Maysan National High School (2011-2015)

Binger’s Base
(02) 282-2114
Gabriel Angelo C. San Luis

479 Dulong Tangke,
Malinta, Valenzuela City
gabgab@gmail.com
09353593849

Personal Data
Birth Place Manila
Religion Catholic
Civil Status Single
Height 5’6”
Weight 53kgs
Primary Malinta Elementary School (2004-2011)
Secondary St. Therese of the Child Jesus Academy (2011-2015)

Binger’s Base
(02) 282-2114
Louella Mae Tamondong

#6 Alley 3
Palasan, Valenzuela City
tamondonglouella@yh.com
09067581437

Personal Data
Birth Place Pangasinan
Religion Catholic
Civil Status Single
Height 5’1”
Weight 44kgs
Primary Pio Valenzuela Elementary School (2004-2011)
Secondary Polo National High School (2011-2015)

Binger’s Base
(02) 282-2114
Aljane Tapac
011 Caimito St. Antonio Subdivision,
Dalandanan, Valenzuela City
tapacaljane@gmail.com
09123709755

Personal Data
Birthday August 3, 1998
Birth Place Samar
Religion Catholic
Civil Status Single
Height 5’4”
Weight 45kgs
Primary Tabok Elementary School (2005-2011)
Calbiga Central School (2005-2011)
Secondary Dalandanan national high High School (2011-2015)
Calbiga National High School (2011-2015)

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Binger’s Base

One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

“Tealiciously made for you” Page 1

One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

of important and detailed information needed for managing a start-up business.

are also included in here.

“Tealiciously made for you” Page 2

One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

Ceremony, which may be rooted in the rituals described in the Ch'aChing.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

i. To reduce the employee’s turnover by 10% by introducing new employee

VISION AND MISSION

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

Name of the Company

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

short period of time.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

sophistically way of serving the product to the customers.

Tea Leaf – represent the Tea based products.

Small Circles – Represent the 11 owners of the business.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

Integrated marketing propositions

whoever reads the phrase.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

Location of the business

Samson Road Caloocan city.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

selling price was all stated in here.

part in determining the success of the business.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

i. To achieve a return on the expenses used in advertising after 1 year.

II. Marketing description

campaigns that will be our strategy to promote the business.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

III. Projection factors

Business Name: “Binger’s Base”

Area Base Year Population Growth Rate

Caloocan City 2018 364,724 1.18%

Incremental Growth Rate: 1.18%

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

IV. ACTUAL DEMAND

*Binger’s Base will start its operation on June 2019.

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

*2018 Population - 364,724

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One Kalayaan Place, Bldg. #284 Samson Road Caloocan City

VI. PROJECTED DEMAND

*2018 Population - 364,724

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