RestoBar

0956-076-7793
restobar22@gmail.com

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 Table of Content
Executive summary 3

Company overview 4
Business structure 4
Nature of the business 4
Industry 4
Background information 4
Business objectives 4
Team 4

Market analysis 5
Market size 5
SWOT analysis 5
Competitive analysis 5
Differentiation 5

Products And Services 6

Customer Segmentation 6

Marketing plan 7
Price 7
Product 7
Promotion 7
Place 7

Logistics and operations plan 9

Suppliers 8
Production 8
Facilities 8
Equipment 8
Inventory 8

Financial Plan 9

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Executive summary
RestoBar is a partnership type of business that sells different variety of foods and beverages especially
liquor. It offers high-end quality drinks and foods that showcase different dishes around the world.

RestoBar’s ideal customer are people who wanted to have fun and relax at the same time, the restobar is
open for all ages and promotes equality even with the PWD and Elderly, it offers equality and also
hospitality for all.

Given that many people around Tuguegarao city enjoys clubbing and some just enjoys dining with their
friends, that’s why Resto Bar was built. If you’re thinking of clubbing and having a wild night or you just
want to dine and treat yourself or loved ones then no need to jump from club to another place for resto,
because we’ve got it all. It is our way of showing that we really think about the convenience of our
customers/target customers.

The restobar is expected to have its soft-launch before Christmas, it can be exclusive for customers who
want to have a Christmas party venue. The business is run by Zyrylle Kate Ibuña, founder, who has
extensive experience in the business industry with the help of her partners in business.

Mission
 To satisfy and nourish our customers with wholesome, high-quality, and delectable food and
outstanding service at a fair price.
 To comprehend the shifting needs of our customers and continually enhance the customer
experience.
 To increase profits steadily for the benefit of the stockholders of our business.
 To establish enduring commercial partnerships with our partners.
 To promote the excellence, ongoing development, and satisfaction of our employees.
 To make a positive social impact through programs that are in line with our corporate social
responsibility program.
Vision

To provide our guests with excellent, high-quality meals and a memorable dining experience while
working to improve the lives of our staff, the community, and the environment.

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 Company overview

Business structure 
The RestoBar will operate as a partnership type of business with its owners; Zyrylle Kate Ibuña, (name of
members)

Nature of the business 

The Restobar provides quality food and beverages as their main product and also services such as being a
venue for party or just for clubbing.

Industry
The restobar operates in the hospitality industry primarily, that sells goods and it can also be categorized
as part of the nightlife industry.

Background information
The partners of the Restobar, has a long history in the hospitality industry and working with different
hoteliers and professional bar tenders, and was recently trained in the business industry. They combine
the two trends in one business, the restaurant and bar. Both having a massive impact on their target
markets that will always be a reason for them to comeback.

Business objectives
The restobar will be ready to launch at the (place), to get the word out among industry of night life and
consumers alike. After a year or two of running the business the partners planned to have a branc or
expand the business to spread its name and popularity to the people.. 

Team
Zyrylle Kate Ibuña , ( member’s names) run the business alternately, they are tasked in different areas
such as managing partner, industrial partner and more. They also hire contractors as needed to support the
workflow and fill gaps in the skill set. Notably, the restobar have its waiters/servers, full time chef
assistant chefs, bartenders and cleaners.

Partners [names]
Industrial partner
Managerial Partner
Accountant
Bartenders
Chefs
Waiters/Servers
Cleaners

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Market analysis

Market size
The population size of Tuguegarao city is 166,334 (as of 2020, no recent update). Most of them are teens
and adults, half of the population are in their 20s If we are going to set our business in the much exclusive
place that attracts more people the tendency or probability of having at least 300-500 people coming to
our restobar every month is high. This also shows that we can have more opportunities because
Tuguegarao city is the capital of Cagayan, which holds and accommodate visitors and tourists from other
neighboring provinces and municipality.

SWOT analysis

Positive Negative

Internal Strengths Weaknesses

 Strong experience with hospitality industry and  No experience in
nightlife industry, and understanding of customer logistics or
profile fulfillment
 Managing and running the business
 Existing connections in the industry for potential
partnerships

External Opportunities Threats

 Strong growth in market  Highly competitive
 Millennials are investing their time to be free and market
relax more, looking for different resto and bars that  Low barriers to
can accommodate and fulfill their needs. entry

Competitive analysis
Restobar has competitors in each of the two markets it intersects.

Variety of food 
Restaurants have different type of food and different way of serving it, although there’s still no restaurant
than can offer more then 10 different types of cuisine. Our competitors do not have any other specialty
other than some famous Filipino dishes that is common to all and is widely offered from all the
restaurants. The restobar want to make a difference and add more specialties and delicacies from other
countries and still trying to pair it with the existed common dishes.

Differentiation
The Resto Bar will primarily rely on differentiation to stand out in the market, with segmentation as a
secondary strategy. While there are multiple categories of competitors and substitutes for the food and
service that they offer, The Resto Bar has a much more convenient and unique offer for everyone. The

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Resto Bar will not compete on price and will focus on owning its initial product category before
expanding.

Products and services

Paw Print Post’s flagship product is line of deluxe specialties of more than 5 countries that are were made
not to compete with the traditional local foods but to also show and introduce new taste to our customers,
and also the line of our beverages: a complete set of Base liquors (gin, vodka, whiskey, tequila, rum,
brandy), Liqueurs (amaretto, Kahlua, Campari, Baileys, and more)
Wines and fortified wines (vermouth, sherry, marsala) and Beer. And Our RestoBar will be perfect for
hosting events such as simple wedding, birthday celebrations and other occasions, our place can fit up to
30-70 pax, combination of both place (resto and bar).

Customer segmentation
Resto Bar can accommodate any customers, but the ideal customers are people aging 20 yrs. old to 28 yrs.
old, who are currently enjoying they bachelor life or just simply taking their time to enjoy life. They are
the people who are extrovert, most likely, have their own work or doing freelancing. Probably
accumulating 30,000 and up monthly salary. But all people are welcome, they can acquire and get our
products and services. It is for all.

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Marketing plan
Based on The Resto Bar’s ideal customer, here’s an overview of the marketing plan.

Price 
Given that most of the food and beverages are more likely to be imported (Ddrinks and ingredients), and
that it also requires a skilled chef and bartender to have a presentable and delicious taste, they’re priced at
the higher end of the market. A single order for a meal can be at ₱350.00 and for the beverages, it’ll
depend on the brand and if it’s per bottle or per shots, probably ₱250.00 and up.

Product 
Most people want to have and taste new and high-end products featuring other foreign delicacies and
beverages, and the resto bar is a unique and affordable way to do so. Since foreign delicacies and
beverages are not that common in the country this will be an opportunity for them to have and experience
it.

Promotion 
The Resto Bar will rely on three main promotional strategies. Given Zyrylle’s experience in the business
industry, she has identified multiple leading trade shows that would be worth the investment to get the
word out about their business. Additionally, their existing relationships to well-known people will give
them several opportunities to pursue promotions with the established Restobar. Finally, digital ads on
both Facebook and Instagram will help them reach Restobar’s possible and ideal customers.

Place 
The Restobar will run as a physical store and will enter the online transactions after establishing its name,
given that it is where people want to dine in and party. The Resto bar will be located at (Place) (Insert
google map picture for the reference)

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Logistics and operations plan
The logistics of creating the Resto Bar’s products are a crucial differentiator for the business.

Suppliers 
The owners have connected with the several markets local and international to gather prices for supplying
the ingredients and also the beverages and given that each item needs to be made to order, sourcing
cheaper options offshore in bulk is an option for supplying the Resto Bar.

Production

The Resto bar will be producing dishes in a daily basis it’ll depend on the orders of the customers each
day and also with the beverages it will be made in front of the customer for better experience and also to
ensure the customers that our resto bar is clean and safe.

Facilities

There will be a stock room beside the main Resto Bar for the supplies, The raw and dry goods will be
stored separately from the bottles of beverages to have it organized and for easier access.

Equipment
The Resto Bar currently owns cooking equipment such as ovens, ranges and ventilations, Mixers, Food
prep counters and cutting boards, Freezers and refrigerators, Safety Equipment, storage racks and
shelving Sinks, serving ware, washing equipment, microwave and gas and electric grill. And for the Bar –
Ice maker, Bar accessories, Coffee brewing equipment, Beer equipment, Cocktail Strainer,
Jigger/Measurer. It’s crucial to the business that both are maintained. In the case of a breakdown, both
would need to be replaced immediately. Here is the detailed summary and cost of equipment.

https://docs.google.com/spreadsheets/d/1Oqa8cjMOeuGf--D2wy0BHba7R_DlSveW/edit?
usp=sharing&ouid=100807375471104150488&rtpof=true&sd=true

Inventory

The Resto Bar provided the list of beginning inventory, here’s the link for the excel format –

https://docs.google.com/spreadsheets/d/1RZ-SEJA1p0u5CDFQjqk-EiZj2D-X5U2y/edit?
usp=sharing&ouid=100807375471104150488&rtpof=true&sd=true

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Inventory

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Name Quantity
Raw Goods
Frozen Meats 40kg
Spices 3 kg each
Eggs 5 dozen
Vegetables 5kg each
Fruits 3kg each
Rice 2 sacks
Oils 5 gallons
Beverages
Gin 2 sets (10 pcs each)
Vodka 2 sets (10 pcs each)
Light Rum 2 sets (10 pcs each)
Dark Rum 2 sets (10 pcs each)
Bourbon 2 sets (10 pcs each)
Scotch 2 sets (10 pcs each)
Wheat Beer 2 sets (10 pcs each)
Wine 2 sets (10 pcs each)
Champaign 2 sets (10 pcs each)
Tequila 2 sets (10 pcs each)
Whiskey 2 sets (10 pcs each)

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Financial plan
These is the Statement of Financial Position of the Resto Bar, and we also have a predicted Statement of
Comprehensive Income and Statement of Changes in Equity. Here’s the excel format –
https://docs.google.com/spreadsheets/d/1CHMzyEKGTaDv_dSIg7HSqedK-J7oUKiI/edit?
usp=sharing&ouid=100807375471104150488&rtpof=true&sd=true

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