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Chapter 1

Introduction to Feasibility

This Chapter contains (1) Project Background and

Rationale, (2) Objective, (3) Description of the Proposed
Business, (4) Type of Business Organization, (5) Proposed
Name of the Project, (6) the Location of the Project, (7)
the Logo of the Project, and (8) the Tagline of the Project.
Part One, Project Background and Rationale, presents
the Rationale for selecting the present project.
Part Two, Objectives, presents the objectives that the
business aims.
Part Three, Description of the Proposed Business,
presents the overall information of the business.
Part Four, Type of Business Organization, presents the
type of business ownership.
Part Five, Proposed Name of the Project, presents where
the name of the business came from.
Part Six, Location of the Project, presents where the
business is located.
Part Seven, Logo of the Project, describes the
enterprise identity through words, letters, symbols or icons
that wilfully identify the product.
Part Eight, Tagline of the Project, enhances customer’s
awareness to attract them to buy the product using sentence
or group of words.

Project Background and Rationale

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A food truck is a large wheeled vehicle from which food

is sold that typically contains cooking facilities where the
food is prepared. Food Truck is a public vehicle of which
opens for all and can moves places from time to time. Food
truck offers a large selection of food and beverages that
can be selected from menu and desires to satisfy the guest.
In food truck the food is usually served to the customers’
by the server or cook directly from the food truck’s window.
Food Trucks have become the latest fad among the consumers
as well. Almost all food trucks are pocket-friendly. Food
Truck claims to target audiences that cannot afford a five-
star restaurant, yet desire a scrumptious, quality meal.
Food trucks are a safer and healthier alternative to street
food. Food from street vendors is generally considered
unsafe for consumption. With growing health consciousness,
more and more people are switching to alternatives like
small restaurants and food trucks. Most restaurants fail to
operate because of a poor location and high rentals. Food
Trucks are immune to this problem, a mobile business choose
the location as per the entrepreneur’s choice. If the
services do not seem to work well at a particular location,
the entrepreneur can move to some other location and see if
the business model is capable of thriving there.
A comfruit truck is a food truck that offers a variety
of fruits served in a cup or glass as an appetizer or
dessert where people can eat, drink, enjoy, and relax.
Most people do not have enough time to go in some
places such as restaurants to eat, and enjoy their leisure
time. Some people cannot afford to eat in a fancy
restaurant. When we have less time to cook, when there are
no time to go home for lunch because of traffic and hectic
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schedule, and when we want a place to simply to chill and

relax. Also, there are few restaurants that offer fresh
fruits in a cup only vendor located in sidewalk. By this
comfruit truck, costumers were able to be comfortable during
their free time with a cup of fresh fruits.
At present, Roxas City has a vast number of streetfood
vendors that offers a variety of foods but there less
visible food trucks that may encounter. Comfruit Truck
offers an affordable, delectable, and fresh fruits serve in
cup or glass may it serve as shake, juice, chopped or a
cake, with a comfortable ambiance and excellent service to
its customers. The ultimate endeavour of our food truck is
to maintain customer satisfaction and we want to make sure
that we have all what were they looking for a food truck and
have energetic professionals with proven calibre and
required expertise.

Objectives

After conducting this feasibility study, the researcher

will be able to achieve the following:
1. To be known because of the unique offers and excellent
services;
2. To maintain the rate or level success of the project,
or to make it increase yearly;
3. To sustain the attitude of the people in project of
being workaholic;
4. To make the profit of this project to continue grow;
5. To capture customer’s taste, supply clients with
healthy and fresh fruits in a fast and efficient way,
And also to meet their satisfactory level;
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6. To keep the quality of products and service maintain or

grow;
7. To offer healthy and fresh fruits in a safe and clean
way as an alternative for street foods.

Description of the Proposed Project

The proposed food truck is not a usual mobile type of

business that can choose a location where the owner thinks
if their business model is capable of thriving, this food
truck stays in one selected place that will provide tables,
chairs, and tent for customers to comfortably enjoy their
order. The food truck is a self-service food truck that
offers a cup of fresh fruit that can be serve chopped, as a
fruit smoothie, fruit juice and a fruitcake. The fruits that
will be offered each day will be according to its season.
Business hours will be 9am to 6pm on Monday to Friday,
and 9am to 7pm on Saturday. During Monday to Friday, from
9am to 3pm, the food truck will be available for the break
time and lunch break of students and teachers in near
universities as well as professionals from near
establishment, and then from 3pm to 6pm, will be available
for the people that visits in the near location, people who
jogs or had an event in Stadium and also, for people who
waits for their ride to home. During Saturday, from 9am to
7pm, the food truck will be available in Business Center,
Fuentes Drive, Roxas City for the passer by, professionals
that work in the near establishment, and people who practice
at Stadium, the Wi-Fi of the store is also available.

Type of Business Organization

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Comfruit Truck will be a partnership business owned by

Jollo J. Tuazon and Alliah D. Valladares. A partnership is a
business owned by two or more people. Each owner can help
with financing, start-up costs, or on-going business
expenses.

Proposed Name

The proposed project shall be registered under the name

“Comfruit Truck”. The name was inspired by the combination
of the word Comfort and Fruit. It simply defines that
Comfruit Truck is a Food Truck that offers fresh fruits in a
cup. The name was made simple to ensure memory retention of
the business for the customer so that it would be easy for
them to remember and to tell their friends and families.

Location

The proposed location of COMFRUIT TRUCK is at the Capiz

Government and Business Center Corner Entrance, Sanroque
Extension, Roxas City, Capiz.
Comfruit Truck will be providing a safe space for
customers to eat and enjoy their food in order that it
wouldn’t be much of a hassle to them and avoid accidents.
Since the main target of the business are the students, at
the same time the passers-by, employees and anyone who likes
fruit's, the proposed business location is suitable. It is
very accessible and feasible to the students of any schools,
as the area is reachable and adjacent to the students coming
from the Capiz National High School, Capiz State University
and St. Anthony College of Roxas City Institute. Hence, the
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proposed location of the business will make it predominant

among other business, since it would be the first business
project that would offer fruits refreshments in the market.

Tagline

The tagline of Comfruit Truck is "We value your fruity

comforts" it defines that in this kind of food truck, we
prioritize your needs in fruity cravings, your balance diet,
and your health.

Chapter 2

Management and Organization Feasibility

Chapter 2 includes (1) Personnel, (2) Management Set-

up, and (3) Wages, Compensation, and Employee Benefits.
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Part One, Personnel, presents the people who will be

working behind the organization and will direct business to
the achievement of its goals.
Part Two, Management Set-up, presents the
administrative flow diagram and qualifications of the
employees.
Part Three, Wages, Compensation, and Employee Benefits,
presents other management proposals such as the salary,
wages and benefits as disclosed in this chapter.

Personnel (Administrative Organization - Chart)

GENERAL MANAGER

CASHIER/SERVER PATISSIER DRIVER

PASTRY SOUS CHEF

Figure 1. Organizational Chart

The following are the duties and responsibilities of the
personnel:
General Manager – responsible for providing direction
for the business, which includes Creating, communicating,
and implementing the organization’s vision, mission, and
overall direction leading the development and implementation
of the overall organization’s strategy. The general manager
also oversees for the day to day running of the business,
fixing prices, recruitment, payment of salaries, and signing
checks and documents on behalf of the company. The general
manager is likely to be on the premises most of the time,
particularly during busy dining times or busy seasons.
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He/She may interact with customers from time to time, but is

more likely working behind the scenes to keep the whole
operation running smoothly. The general manager evaluates
the success of the organization
Job Specification
 Must be a graduate of any management course
 Hire, train, and supervise managers and staff
 Establish and enforce standards and regulations
for personnel, administration, entertain and food
 Has experience in analysing financial data
 Good interpersonal skills
 Strong leadership qualities
 Excellent communication skills
 Strong work ethic
 Highly organized
Patissier - responsible for crafting delicious
desserts, designing seasonal menus, and developing new
recipes for the pastry section of our kitchen. Patissier is
also responsible in operating and managing the pastry
section of the kitchen and liaising with the executive and
sous chefs to ensure a successful working environment. The
patissier is responsible for preparing ingredients and
handling baking and other kitchen equipment, creating
pastries by following a set recipe, developing new recipes
for seasonal menus, Decorating food to ensure beautiful and
tasteful presentation.
Job Specification
 High school diploma.
 Post-secondary training at a culinary institution
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 1 or more years’ experience working within the

food industry as a patissier, or relevant role.
 Creative ability with artistic skill in decorating
desserts.
 In-depth knowledge of sanitation principles, food
preparation, and nutrition.
 Flexible working hours, including weekends and
evenings, when necessary.
 Capable of working in a fast-paced, production
environment.
Pastry Sous Chef - assist the patissier in direction
and management of all operations and associates, assuring
the proper preparation of all baked items for the day-to-day
pastry production and operations. The pastry sous chef must
also be able to perform the duties of the Executive Pastry
Chef in their absence.
Job Specification
 High School diploma or GED equivalent is required.
 State or Local Law may require a certificate upon
completion of state-certified proper food handling
certification.
 Ability to calculate figures amounts such as
proportions, percentages, area, circumference, and
volume.
 Excellent interpersonal service skills and
organizational skills to plan time effectively.
 Ability to work without direct supervision.
 Ability to work in a fast-paced, busy, and
somewhat stressful environment, work under
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pressure and meet deadlines with particular

attention to detail.
Cashier/Server - they are responsible for managing
transaction with customers using cash registers, scanning
good and ensuring pricing is accurate, and collecting
payments whether in cash or credit. Also responsible for
taking order, answers questions about the menu and food,
sells the food truck’s food and drinks, takes payment,
communicates orders with the kitchen staff, seats customers,
and helps with customer service.
Job Specification
 Work experience as a retail cashier or in a
similar role in sales
 Basic PC knowledge
 Familiarity with electronic equipment, like cash
register and POS
 Good math skills
 Strong communication and time management skills
 Customer satisfaction-orient
 Experience providing excellent customer service in
a fast-paced environment
 A positive attitude and ability to work well under
pressure with bussers, cooks and other staff.
 Able to perform high-quality work while
unsupervised.
 High school diploma
 Ability to work in a fast-paced environment and
deliver orders in a timely manner.
Driver - transport the food truck among desired
locations chooses by the entrepreneur. Some also perform
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sales and customer service as part of the job. Other duties

include inspecting their vehicles for mechanical issues
relating to safe operation, basic repair work, and basic
truck renovation.
Job Specification
 Class A CDL or commercial driver license.
 Must pass drug and alcohol test.
 Must have clean driving record.
 Must provide a medical certificate.
 High school diploma.

Management Set-up

Normal Hours of Work and Weekly Rest Period

The normal working hours for the Admin position
(General Manager) is 8 hours per day and shall have a non-
compensable 1 hour lunch break and 30 minute snack break in
the afternoon. For the remaining positions, they will be
working 9-10 hours a day and shall also have a 1 hour non-
compensable lunch break and 30 minute snack break in the
afternoon for the AM shift and in the evening for the PM
shift.
However, the business hours will be 9am to 6pm on
Monday to Friday, and 9am to 7pm on Saturday. During Monday
to Friday, from 9am to 3pm, the food truck will be available
for the break time and lunch break of students and teachers
in near universities as well as professionals from near
establishment, and then from 3pm to 6pm, will be available
for the people that visits in the near location, people who
jogs or had an event in Stadium and also, for people who
waits for their ride to home. During Saturday, from 9am to
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7pm, the food truck will be available in Business Center,

Fuentes Drive, Roxas City for the passer by, professionals
that work in the near establishment, and people who practice
at Stadium. And for some people who want to connect online,
the Wi-Fi of the food truck is also available.
Overtime
Overtime will happen upon the agreement of management
and employee from time to time. Employees will be paid an
overtime pay if they will render overtime for at least one
hour minimum or more during their regular working days.
Hiring and Regularization
The employee will be hired temporarily under probation
for 6 months. After their performance will be assessed
through a performance evaluation and will be assessed
through a performance evaluation and will be the basis of
their employment as regular employees.
Wages, Compensation, and Employee Benefits
The salary of the employees will be based on their
rendered works the minimum basic gross salary is 250 per day
and will vary depending on the position of the employee.
They are also entitled to a 13th month pay but shall
only be given on the end of the employee.
Mandatory benefits are also given to employees such as
SSS, Philhealth, and Pag-ibig

Table 1.
Administrative Department
Position No. of Salaries per Annual salary
Employees month
General Manager 1 13,000.00 156,000.00
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Table 1.1
Operational Department
No. of Salaries per Annual salary
Position Employees month
Patissier 1 10,000.00 120,000.00
Pastry Sous 2 7,800.00 187,200.00
Chef
Cashier/ 2 7,800.00 187,200.00
Server
Driver 1 5,500.00 66,000.00

A. Hiring Requirements
 Application letter
 Resume will be submitted by applicants as their initial
requirement in applying for the job
 Qualified applicants shall submit the following
requirements:
- NSO Live birth
- Brgy. Clearance, Police Clearance, and NBI Clearance
- School credentials (depending on the position)
- Training and Employment Certificate
- Medical Certificate
- SSS ID
- Philhealth ID
- Pag-ibig ID
- Health Card
B. Payment of Salary and Wages
The schedule for the payment of employee salary is
every 15th and 30th of the month and they will be paid in
cash.
C. Attendance and Punctuality
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The employee shall report to work on time depending on

his/her assigned shift. A 15 minute grace period will be
allowed before any employee is tagged late. The attendance
will be recorded in a Daily Time Record (DTR) and a logbook
which will be then validated by the General Manager.
The employee needs to notify the management as soon as
possible in case of absence due to sickness or accident. For
more than three days of sick leave, medical certificate is
required upon reporting for work. Employees with three
consecutive late is equivalent to one day absence. Absences
and tardiness must be dealt.
D. Leaves
Employees are entitled to paid leave after the 6-month
probation period. They are given 10 days of vacation leave
and 10 days sick leave in a year. Maternity and paternity
leaves shall be governed by existing laws.
Further, employees must file their application for
leave three days prior to the date of leave except for sick
leave which will be filed on the day of return to work after
sickness.
Vacation leave is subject to the approval of the
General Manager or Owner to avoid lack of manpower and to
secure a replacement or reliever to duty.
E. Taxes and Other Deduction
SSS (Social, Security System), Philhealth, and Pag-ibig
contributions, withholding taxes, and other government
mandated deductions including debts owed to the employer
shall be deducted from the salary.
F. Resignation and Termination
An employee who wants to file resignation or separation
from office shall submit a resignation letter to the Owner
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or to the General Manager and the resignation shall be

effective in 15 days after submission.
The employer may terminate the employee on grounds of
the following:
 Serious misconduct
 Absenteeism
 Insubordination

Chapter 3
Marketing Feasibility
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Chapter 3 includes: (1) Marketing Description, (2)

Demand – Supply Analysis, (3) General Marketing Practices,
(4) Proposed Marketing Plan, and (5) Projected Sales.
Part One, Market Description, presents the target
market of the business.
Part Two, Demand – Supply Analysis, presents the study
of how buyers and sellers interact to determine transaction
prices and quantities.
Part Three, General Marketing Practices, presents the
prevailing marketing strategies used by existing businesses.
Part Four, Proposed Marketing Plan, presents the
marketing strategies that the proposed business will adopt
to overcome the existing marketing strategies.
Part Five, Projected Sales, presents the forecasted
price of the product or service and projection of the
product sales for the next five years.
Market Description
The target markets of Comfruit Truck are the following:
 Students – young people who has fruity taste buds and
craves fruits. To refresh from studies and to have a
chill time, some young people eat fruit to release
their stress because of the water it contains that
helps the students always hydrated and feeling
refreshed on a warm day. Also, some students cannot
have their work and lunch at the same time. In this
comfruit truck, we provide a space to study and a Wi-Fi
connection to connect online. It helps the student to
have an accessible location where they can study while
having their fruits.
 Professionals – Some people after eating their lunch
likes to have some refreshments, sweet and tasty
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fruits to balance their meal. In this Comfruit

Truck, it will easy for customers to avail their
cravings from fruits. In this food truck they can
also stop over after work to relax, chill with the
vibe and unwind after a stressful and hard day’s
work.
 Families – spending time with your love ones is the
most precious things we never forget. In this food
truck, people might love the service and atmosphere,
they can stop over to have their fruity desserts and
refreshments, relax, chill and talk with their love
ones.
 Others – people who visit in the city, like local and
foreign tourists and spend their vacation for
relaxation and wants to eat fruits in a scenic place.
Demand Supply Analysis
Demand for fruits is high among Filipino because of the
humid weather of the country. Fruits contain water that
refresh and hydrates the body so they purchase any kinds of
fruit almost in their everyday life. Banana, mango,
watermelon, apple, papaya, guava, pineapple, buko, and
orange are the common fruits that may found in every local
house here in Capiz. Currently, there is no existing store
or food truck that only sells fresh fruits in Roxas City,
Capiz. Given this circumstance, the Comfruit Truck will be
the solution to this matter. Most people especially students
and professional who have their meal outside their houses
usually desired to have a bite of a fruit.

SWOT Analysis
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SWOT Analysis is the traditional means of searching for

insights into ways of realizing the desired alignments. SWOT
Analysis carried on customer’s view, perception, intention
and desire in mind. Its key purpose is to identify strengths
and weaknesses of the business as well as its opportunity
and threats in order to come with strategies that will
create a firm’s specific business model that will best align
an organization’s resources and capabilities to the
requirements of the environment in which the firm operates.
The table below presents the analysis of the business’
internal factors, which include the strengths and
weaknesses, and the external factors, which include the
opportunities and threats.

Table 2.
SWOT Analysis

S
S1 - Strategic location for the customers.
S2- The main ingredients in the business, which are
the fruits, have many health benefits.
S3- Affordable prices of items
S4- Offers well-prepared, tasty, and fresh healthy
fruits with different option of serving.
S5- Prioritize the hygiene and cleanliness of the
area.
S6- Good and competent employees
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W
W1- The proprietor does not owns the space the
business occupies.
W2- Unpredictable production capacity of fruits.
W3- New to the target customers
W4- Uncertain level of acceptability and patronage
by customers.

O
O1- Large market to capture
O2- No direct competitors offering the same
products.
O3- Strategic location provides unlimited
opportunities to sell the product.
O4- Increasing brand awareness
O5- It is an opportunity for our market to have
sustainable consumers once they taste our product
and get to know the benefits of it that will fit
the healthy lifestyle in choosing a product.
O6- This new product is considered on trend that
boosts the audience and consumers choices.

T
T1- New entrants to the market
T2- Increase in rental fee
T3- Increasing numbers of competitors
T4- Catastrophes and unexpected events
T5- Inflation and changes in tax system
T6- Unpredictable weather conditions
T7- Relationships with the consumers and retailers
may not be consistent if they find\want to have new
products again.
T8- If the products are not sold on time, it will
be a waste and economic loss since the food product
is perishable and has a short life span.
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General Marketing Practices

Competition is a rivalry between two or more companies.
It motivates companies to increase sales volume. In business
world it is expected to have a competitor that will offer
the same product and services. And competition is a
marketing strategy to develop the skills in business.
Identifying your competition and be informed about their
products and services is the key to remain competitive in
the market.
Comfruit Truck will seek accreditation from the
Department of Trade and Industry (DTI) and Bureau Internal
Revenue (BIR). The firm will follow all the rules and
regulations and will comply with all the standards set by
these organizations to ensure proper operation of the
business.
Proposed Marketing Plan
Marketing is the most important in business because it
has direct effect in profitability and sales, it is also
important to enable the customer to be aware of the products
that the Comfruit Truck is offering.
Comfruit Truck is providing enough budgets for the
promotion of business and it has so many ways to attract
more people to come in the food truck.
Calling Card/Business Card
This is one of the best ways to be known in public.
Comfruit Truck will provide a business card for the customer
to be easily to contact it.
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Advertising and Promotion

The advertising and promotion of the business of
Comfruit Truck will include the following:
1. Word of Mouth
Word of mouth advertising is important for every
business, as each happy customer can steer dozens of new
ones your way. It is when a consumer's interest in a
company's product or service is reflected in their daily
dialogues. Word-of-mouth marketing can be encouraged through
different publicity activities set up by companies or by
having opportunities to encourage consumer-to-consumer and
consumer-to-marketer communications. Also referred to as
"word-of-mouth advertising," WOM marketing includes buzz,
viral, blog, emotional, and social media marketing.
Essentially, it is free advertising triggered by customer
experiences and usually, something that goes beyond what
they expected.  In order to acquire high satisfaction level
of the customer, Comfruit Truck will serve and offer
quality, luscious, delightsome, and tasty in an affordable
price.
2. Poster
Posters bring graphics and text together in a way that
catches people’s attention and communicates a message or
gets them to take an action. Posters will be displayed to
different establishment in the city of Roxas, especially in
every terminal that located in Roxas city where most people
first destination when they arrive the city. Posters will
contain essential information related to the business which
includes the location, business hours, and the product
offers.
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3. Flyers
A business flyer is simply a poster or single sheet
that is posted to bring attention to business promotion,
product, service, or event. The message is simple and eye-
catching. Different kinds of flyer will be distributed in
the city of Roxas, especially in every school, malls, and
establishment. It contains of complete information about the
food truck, like its location, the time when will it become
available, contact numbers, and the pictures of Comfruit
Truck.
4. Social Medias
Social media is online communication that allows
interacting with customers and sharing information in real
time. Social media can be use to reach customers better,
create online networks, and sell and promote products and
services. People now a day were fond to open their social
media accounts. And most of the peoples gathered news in
social media. Comfruit Truck will be having a page in each
social media.
Projected Sales
The table below presents the projected sales of the
business on daily, monthly, and annual basis.
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Chapter 4
Production Technical Feasibility
Chapter 4 includes: (1) Description of the Proposed
Product / Services, (2) Production Process, (3) Technology
Assistance, (4) Project Site and Layout, (5) Floor Plan, (6)
Machineries and Equipment, (7) Utilities, (8) Raw Material
Requirements, (9) Manpower Requirements, (10) Waste Disposal
Method, and (11) Production Cost.
Part one, Description of the Proposed Product /
Services, present the description of the products or
services in terms of technical details of their composition.
Part Two, Production Process, presents the description
of the production cycle.
Part Three, Technology Assistance, presents the
technologies used by the business.
Part Four, Project Site and Layout, presents the
location of the business.
Part Five, Floor Plan, presents the drawing which shows
the arrangements of the areas of the building.
Part Six, Machineries and Equipment, presents the
enumeration of all the machineries and equipments that will
be used by the business.
Part Seven, Utilities, presents the enumeration of all
the utilities used in the operation such as water,
electricity, and communication.
Part Eight, Raw Material Requirements, presents the
projected amount of raw materials for production and
inventory.
Part Nine, Manpower Requirements, presents the detailed
description of the number of personnel required for the
operation, their wages, and benefits.
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Part Ten, Waste Disposal Method, presents the detailed

description of the manner of processing waste products
before it is safely disposed.
Part Eleven, Production Cost, presents the total cost
of production of the business.
Description of the Proposed Product / Service
The food truck offers affordable, delicious and fresh
fruit that can be serve chopped, as a fruit smoothie, fruit
juice and a fruitcake. The product will be printed in a
tarpaulin that will be posted on top part of the food truck
window counter.
Product Description

Fruit juice Revitalize with our fresh

fruit juice, made of fresh
fruit juice, no sugar added,
no preservatives. Made of
Orange, Mango, Apple,
Watermelon, Pineapple, Buko,
Papaya, Guava.

A selected mixed frozen fruit

Fruit smoothie to blend and made into
smoothies to enjoy in a very
hot day. Made of mixed Orange
and Mango, mixed Orange and
Apple, mixed Orange and
Pineapple, mixed Buko and
Guava, mixed Papaya and
Apple, and mixed Watermelon
and Mango.

Refreshments 
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Dessert

Product Description

Made of fruit slices bathed in

its natural fruit juice. A cup
contains at least 5 fruit
variants, depending on
availability. Examples: Orange,
Mango, Apple, Watermelon,
Pineapple, Buko, Papaya, Guava.
Mixed fruit

Fruitcake is a cake made with

candied or dried fruit, nuts,
and spices, and optionally
soaked in spirits.

Fruitcake

Production process 

Raw materials will be They will be put in the

delivered by the Cold Kitchen area where
suppliers. the refrigerator and
freezer are kept.

(In the Kitchen area)

They will be placed in the
Raw materials will now be
used for the process. counter where the
Patissier will prepare the computers take and pay for
orders of the customers. their orders.

(In the customers’

table area)
Customers are enjoying
their order.

Figure 2. Production Process

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Technology Assistance
Technology has been a mean for convenient living. It
has played a great and vital role in everyday living and
especially in communication. We can easily communicate with
others from long distance through the help of technology.
The technologies that Comfruit Truck will use are Computer,
Laptop, Telephone, Wi-Fi, CCTV Cameras, and POS Machines.
Computer/Laptop. The computer will be used for the
monitoring of the CCTV Cameras and for the cashier. The
laptop will be used by the General Manager for encoding
their reports and other paper works.
Telephone. For the first three months, the business
will not accept on-call orders to test the feasibility of
the business to the target market. However, in the next
months, the business will accept on-call orders, especially
for the distribution aspect, the business will acquire a
telephone to receive orders and inquiries from customers.
Wi-Fi. The business entity will also have Wi-Fi or
internet connection in as a mean for engaging customers to
buy, for they will have free access to the said technology.
Having this kind of technology is also a form of strategy to
increase sales and to attract customers.
CCTV Cameras. Comfruit Truck will need a total of 2
CCTV Cameras. One camera for the outside of the food truck,
and one will place inside.
POS Machine. The POS machine will be used by the
cashier. POS Machine is a computerized replacement for a
cash register. It has the ability to record and track
customer orders, process credit and debit cards, connect to
other systems in a network, and manage inventory.
Comfruit Truck suppliers of equipments will be
responsible for the test run of all the equipments and
 27
28

machineries. They will train the employees as to

installation, operation, and troubleshooting. The food truck
will ensure that all of the equipments are operational to
deliver its purpose to the customers effectively and to
avoid any delays. If the equipments will become defected,
the supplier will take care of the repair.
Projected Site and Layout

Floor Plan

Figure 3. Proposed Floor Plan for the Food Truck Structure

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29

Figure 4. Proposed Truck for Food Truck

Figure 5. Proposed Tables and Chairs set up outside the Food

Truck

Figure 6. Proposed interior of Comfruit Truck

 30
29

Figure 7. Proposed exterior of Comfruit Truck

Machineries and Equipment

Table 4.
List of Machineries and Equipment
Name of Qty. Unit Cost Total Cost
Machine/Equipment
POS Machine 1 16,000.00 16,000.00

Laptop 1 30,000.00 30,000.00

Printer 1 4,500.00 4,500.00

Freezer 1 17,000.00 17,000.00

Blender 2 4,500.00 9,000.00

Pastry Glass Display 1 15,000.00 15,000.00

2 Compartment Sink 1 4,000.00 4,000.00

Stainless Prep Table 1 10,000.00 10,000.00

Fruit Juicer 2 3,000.00 6,000.00

Refrigerator 1 12,000.00 12,000.00

 30

Oven with Stove 1 12,000.00 12,000.00

31

CCTV Cameras 2 7,000.00 14,000.00

Router (Wi-Fi) 1 5,000.00 5,000.00

Counterfeit Money 1 450.00 450.00

Detector
Lights 6 300.00 1,800.00

Solar Panels 10 18,000.00 180,000.00

Hand mixer 2 3,550.00 7,100.00

Stand Fan 2 1,500.00 3,000.00

Speaker 1 1,800.00 1,800.00

Water Gallon 15 200.00 3,000.00

Ice Crasher 1 1,500.00 1,500.00

Truck 1 60,000.00 60,000.00

TOTAL 53 227,300.00 413,150.00

Utilities
Description and Sources
 Electricity – The electricity will be supplied by Solar
Panels.
 Water – The water would be from the Baria Refilling
Station at Brgy. Lonoy, Roxas City.
 Telecommunication – Comfruit Truck will be getting a
Landline with Internet Connection and that would be
from PLDT.
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32

Table 5.
Projected Cost of Utilities for 5 years.
Item Cost per Year 1 Year 2 Year 3 Year 4 Year 5
month
Electricity 0.00 0.00 0.00 0.00 0.00 0.00

Water Bill 1,200.00 14,400.00 15,840.00 17,424.00 19,166.40 21,083.04

Landline with 1,500.00 18,000.00 18,000.00 18,000.00 18,000.00 18,000.00

internet
TOTAL 2,700.00 32,400.00 33,840.00 35,424.00 37,166.40 39,083.04

*Utilities expense increase by 10% every year except the

landline with internet.

Raw Materials Requirements

In Table 6 below, the projected raw material cost for
the first five years of operation is shown. It is assumed
that prices of raw materials requirements increase by 1%.

Table 6.
Projected cost of Raw Materials
Qty. Description Total Cost Total cost

per day per month

½ gallon Vegetable oil 300.00 9,000.00

10 kg Flour 450.00 13,500.00

1 kg Salt 30.00 900.00

7 kg Sugar 630.00 18,900.00

5 bars Butter 225.00 6,750.00

1 kg Glazed Dried 500.00 15,000.00

Fruit mix
5 pcs Buko fruit 150.00 4,500.00
 32

3 kg Orange 300.00 9,000.00 33

3 kg Pineapple 250.00 7,500.00

3 kg Mango 450.00 13,500.00

3 kg Papaya 300.00 9,000.00

3 kg Guava 250.00 7,500.00

3 kg Watermelon 300.00 9,000.00

3 kg Apple 250.00 7,500.00

3 kg Banana 300.00 9,000.00

Total 4,685.00 140,550.00

Manpower Requirements
The Table 7 below shows the manpower requirements of
Comfruit Truck. The positions required, their corresponding
salaries, deductions, benefits. There will be an increase in
the basic salary by 5% every 2 years.
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37

Waste Disposal Method

The people in any establishment must educate about the
proper waste disposal. It is very important not only in
business but in every ways. It is part of the
responsibilities of the people in business establishment to
take care of the environment. Natural resources must be a
consideration in production since all activities affected
the ecosystem. The food waste must be collected, handled,
and disposed properly.
Comfruit Truck will be providing a labelled trash bins
that separate the Biodegradable from Non-Biodegradable
waste. People at the kitchen are required to follow proper
segregation. Wastes will be collected in the afternoon and
evening. The schedule of picking up of garbage by the
municipal garbage truck is during early morning.
All employees are required to separate the things that
are recyclable from other waste materials. Wastes that can
be recycled will be collected and sold in the junkshop.
Production Costs
Table 8 shows the cost of production from year 1 to 5.
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39

Chapter 5
Financing and Financial Feasibility
Chapter 5 includes: (1) Total Project Cost, (2)
Financier, (3) Major Financial Assumptions, (4) Projected
Financial Statement, and (5) Financial Analysis.
Part One, Total Project Cost, presents the sum of the
fixed cost, other variable costs, and other operational
costs.
Part Two, Financier, presents the identification of the
individual that can be potential financial contributor for
the establishment of the project.
Part Three, Major Financial Assumptions, range from
financial forecasts about costs, revenue, return on
investment, and operating and start-up expenses.
Part Four, Projected Financial Statement, presents the
Projected Income Statement, Projected Cash Flows, and
Projected Financial Condition.
Part Five, Financial Analysis, examines the business’s
performance in 5 years of operation.
Total Project Cost
Comfruit Truck will need a P 2,705,589.00 to begin its
operation.
Below is the computation of the cost of the project:

TOTAL PROJECT COST

Start-up
Cost
Registration and Licenses 6,970.00
Promotion 4,500.00
Total 11,470.00

Fixed Asset
Cost of Food Truck Construction 2,000,000.00
Equipments 413,150.00
Furniture and Fixtures 33,050.00
Kitchen Utensils 36,150.00
Total 2,482,350.00
 35
40

Operational Cost/Working Capital

Salaries and Wages 59,700.00
Utilities Expense 2,700.00
Raw Materials and Ingredients 140,550.00
Miscellaneous Expense 5,000.00
Office Supplies 3,819.00
Total 211,769.00

TOTAL PROJECT COST 2,705,589.00

Financier
The financiers of the proposed business are Mr. Edgardo
Valladares, and Mrs. Liezl Tuazon the proponents’ parents.
They are willing to lend a P 1,500,000.00 each at the rate
of 6% diminishing interest payable within 3 years.
Major Financial Assumptions
1. Sales increase is 5% every year.
2. Depreciation method used is straight line method.
3. Monthly rent is 4,500 and increase by 5% every two
years.
4. Employee’s salaries will increase by 5% every two
years.
5. Utilities expense will increase by 10% every year.
6. Cost of raw materials will increase by 5% every
year.
7. Office supplies will increase by 5% every year.
Projected Financial Statement
On the next few pages are tables that show the
Projected Income Statement, Projected Cash Flows, and
Projected Financial Condition.
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64

Return on Investment
It measures the gain or loss generated on an investment
relative to the amount of money invested.
Gross Profit Ratio
It is a profitability ratio that shows the relationship
between gross profit and total net sales revenue.
Net Profit Margin
It is the ratio of after-tax profits to net sales. It
reveals the remaining profit after all cost production,
administrative, and financing have been deducted from the
sales and income taxes recognized.
Payback Period
Payback period is the length of time that it takes for
a project to recover its initial cost from the net cash
inflows that it generates.
Liquidity Ratio
It measures company’s ability to pay short term and
long term obligations. It considers the company’s current
total liabilities.

65

Chapter 6
 37

Socio Economic Feasibility

Chapter 6 includes: (1) Contribution to the Community,
(2) Contribution to the Employees, (3) Contribution to the
Government, and (4) Contribution to Other Beneficiaries.
Part One, Contribution to the Community, presents the
social, economic, and environmental concerns of the business
to reduce environmental damage.
Part Two, Contribution to the Employees, presents the
direct and the incidental contributions of the business to
the welfare of the employees.
Part Three, Contribution to the Government, presents
the benefits that the government can derive from the
business.
Part Four, Contribution to Other Beneficiaries,
presents the benefits the owner will get.
Contribution to the Community
Comfruit Truck plans to help create work opportunities
to the people of Roxas City and as well as promote tourism.
Aside from this, it will be contribute to the development of
the community as a whole. The proposed business aims to
promote a good balance diet and help people to know that
there are so many ways to enjoy fresh and healthy fruits. It
also aims to participate in the economic growth of Roxas
City with the principle of preserving the environmental by
proper waste disposal and the like.
Contribution to the Employees
The beneficial effect of this project to its employee
is to enhance their skills and abilities and to have
experience as well. It will also help them financially for
them to be able to provide the needs of their families.
66

Contribution to the Government

 38

Comfruit Truck will generate revenue for the local

government in the form of taxes. This benefits the society
and supports the needs of the public. It will be a big help
for the economy because it will contribute to the government
funds.
Contribution to Other Beneficiaries
To the owner, the proposed business will be a primary
source of income by the owner and can also generate more
opportunities to employees and community.

67

Chapter 7
 39

Project Implementation and Results

Chapter 7 includes (1) Time and Place of
Implementation, (2) Sampling Design, (3) Research Design,
(4) Instrumentation and Validation, (5) Statistical
Analysis, (6) Results and Discussions, and (7) Conclusions
and Recommendations.
Part One, Time and Place of Implementation, presents
the distribution of questionnaires and interview done.
Part Two, Sampling Design, presents where the data are
gathered.
Part Three, Research Design, presents the design or
type of research method used in the study.
Part Four, Instrumentation and Validation, presents the
data collection used, its description and why it is used.
Part Five, Statistical Analysis, presents the
statistical tool used.
Part Six, Results and Discussions, presents the results
of the statistical analysis and discusses its implication to
the feasibility and viability of the proposed business.
Part Seven, Conclusions and Recommendations, presents
the conclusions and recommendations made by the researchers.
Time and Place of Implementation / Pilot Testing
A trial run or pilot test is not possible for a project
such as this. Hence, the proponent conducted a series of
descriptive survey and distribution of questionnaires to
gather important data and information relevant to the
68
feasibility study.
The researcher has conducted its survey through Google
forms that was spread to different schools around Roxas
City. The information gathered were then collected and
tabulated to get the results and to come up with further
recommendations.
 40

Sampling Design
The researcher gathered data thru handling out
questionnaires to selected respondents. They are students,
professionals, businessmen, and families. Fifty respondents
were chosen to help in determining the acceptability of the
project.
The researcher used non-random sampling which is the
purposive type of sampling design to evaluate the
characteristics from the target population which will give
the best possible result of the survey.
Research Design
Descriptive research design was used in this study.
This particular research design describes the present
existing conditions. It involves the collection of data in
order to test the hypothesis or to answer questions
concerning the current status of the respondents under
study.
Instrumentation and Validation
The instrument used in this study is a questionnaire
consisting items about the selected personal characteristics
of the respondents. Those characteristics include gender and
age. The questionnaire includes questions pertaining to the
needed information for the study. Prior to the conduct of
the distribution of the survey questionnaires, the questions
or items included were presented to and validated by the
69
adviser to ensure that needed and relevant information will
be gathered. All suggestions and recommendations given by
the adviser were followed.
Statistical Analysis
Frequencies and percentages were used in determining
the acceptability of the proposed project and the
 41

willingness of the respondents to patronize the product of

the proposed project.
Results and Discussion
The researcher had 50 respondents for the study, from
which 30% are males and 70% are females. The respondents
were also grouped according to age bracket and were
classified as below 15 years old, 15-21 years old, 22-27
years old 28-40 and above 41 years old. Out of the 50
respondents, 70% belonged to below 15-21 years old, 16%
belonged to 22-27 years old, 14% to 28-40 and 0% belonged to
41 years old above. 
The table below shows the distribution of frequency and
percentage of respondents according to selected personal
related variables namely: gender and age.
Table 10
Demographic Profile of the Respondents

VARIABLES FREQUENCY PERCENTAGE

Age F %

Below 15 0 0%

16-21 35 70%

22-27 8 16%

28-40 7 14%

Above 41 0 0%

TOTAL 50 100% 70

Sex
 42

Male 15 30%

Female 35 70%

TOTAL 50 100%

Below are the results and the discussion of each result:

Table 11
Respondents preference on Frequency in liking Fruit Shakes

Respondents choice in liking Frequency Percentage

flavoured shakes

Yes 50 100%

No 0 0%

TOTAL 50 100%

Table 11 shows the distribution of frequency and

percentage of respondents to the question: Do you like
flavored shakes?? Out of the 50 respondents, 50 or 100% like
flavoured shake. 

71

Table 12
Respondents preference on spending for a cup/glass of fruit
Flavored Shake

Respondents preference Frequency Percentage

 43

20-50 pesos 22 44%

51-80 pesos 11 22%

81-130 pesos 9 18%

131-180 pesos 8 16%

TOTAL 50 100%

Table 12 shows the distribution of frequency and

percentage of respondents to the question: How much do you
spend for a cup/glass of fruit flavored shake?  Out of the
50 respondents, 22 or 44% spends 20-50, 11 or 22% spends 51-
80, 9 or 16% spends 81-130, and 8 or 16% spends 131-180 and
above.
Table 13
Respondents preference on how they usually buy and eat
Snacks

Respondents preference Frequency Percentage

Alone 23 46%

With friends 27 54%

TOTAL 50 100%
72

Table 13 shows the distribution of frequency and

percentage of respondents with their preference in buying
and consuming a Snack, Out of the 50 respondents, 23 or 46%
like to be alone while 27 or 54% like to be with friends in
buying snacks. 
Table 14
Respondents preference on reason why they like fruits
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Respondents Preference Frequency Percentage

Health Benefits 28 56%

Taste 11 22%

Comfort Food 11 22%

TOTAL 50 100%

Table 14 shows the distribution of frequency and

percentage of respondents to the question: Why do you like
fruits? Out of the 50 respondents, 28 or 56% because to its
health benefits, 11 or 22% to taste, 11 or 22% spends on
comfort food.
Table 15
Respondents preference on considering Fruit Juice as
alternative to Soda

Respondents preference Frequency Percentage

Yes 42 84%

No 8 16%

TOTAL 50 100%
73

Table 15 shows the distribution of frequency and

percentage of respondents to the question: Will you consider
fruit juice as alternative to Soda's? Out of the 50
respondents, 42 or 84% answered yes, and 8 or 16% answered
no.
Table 16
Respondents preference on trying new Flavoured Shakes and
Smoothies
 45

Respondents preference Frequency Percentage

Yes 50 100%

No 0 0%

TOTAL 50 100%

Table 16 shows the distribution of frequency and

percentage of respondents to the question: Are you willing
to try new flavored shake and smoothie? Out of the 50
respondents, 50 or 100% responded yes and willing to try a
new flavoured shake and smoothie while there is none of the
respondents answered no. This indicates that the product had
the capability to be sold in the market and that customers
were willing to try the newly introduced flavour.
Table 17
Respondents preference on How often do they purchase
Desserts and Beverages

Respondents preference Frequency Percentage

Once a day 25 50%

Twice a day 17 34%

Several times 7 14% 74

TOTAL 50 100%

Table 17 shows the distribution of frequency and

percentage of respondents to the question: How often do you
purchase desserts and beverages? Out of the 50 respondents,
25 or 50% answered once a day, 17 or 34% twice a day, lastly
7 or 14% of the respondents buy several times a day. This
 46

implies that many respondents wanted to purchase a dessert

once a day.
Table 18
Respondents preference on considering the Health Aspect of a
Product

Respondents preference Frequency Percentage

Yes 40 80%

No 10 20%

Total 50 100%

Table 18 shows the distribution of frequency and

percentage of respondents to the question: When you are
buying dessert/beverage, do you usually consider the health
aspect of the product? The result shows that in buying
snacks and beverages, 40 or 80% of respondents answered yes
and 10 or 20% of the respondents answered no. This implies
that the majority of the respondents considered the health
aspect of the product when buying.
75
Table 19
Respondents preference on Kind of Product they usually
consume the most.

Respondents preference Frequency Percentage

Fresh Fruit 15 30%

Fruit Juice 15 30%

Fruit Smoothie 10 20%

Fruit Cake 10 20%

 47

TOTAL 50 100%

Table 19 shows the distribution of frequency and

percentage of respondents to the question: What kind of
fruit products do you usually buy & consume the most? Out of
the 50 respondents, 15 or 30% choose fresh fruits and 15 or
30% Fresh fruits, 10 or 20% fruit smoothie and lastly 10 or
20% fruit cake.
Conclusion and Recommendation
Based on the results derived from the conduct survey
for the study, the researchers came up with the conclusions
and recommendations.
Since the business is involved in the food industry, it
is most likely to succeed because food is one of the most
important human needs. The business is also new for the
people because it will be the first food truck that offers
affordable, fresh, and delicious Fruit Snacks. It will
become a top trend that will help the business to exceed in
the Food industry with in the city. The business is feasible
enough because it has the ability to exist to generate
76
profit, and to expand.
The proposed business also provides opportunities to
the local community since it can help provide jobs and
generate income. The business will also help the local
suppliers of the raw materials in generating their own
income and expand their financial investments.
The income level and the amount that respondents are
spending in buying snacks desserts and beverages evidently
indicate that Comfruit Truck’s target market can ably afford
the products offered. Furthermore, survey results show that
 48

majority of the respondents are willing to patronize the

products and services being offered by Comfruit Truck.
As to the technical viability of the business, the
products to be offered are safe, of good quality and taste
at a very reasonable price. In terms of financial viability,
through the demand-supply analysis and a five year sales
forecast, it shows positively that the business can give a
reasonable return of profit and therefore, the business is
highly feasible and sustainable.
Given the conclusion above, it is highly recommended
that this project be pushed through the soonest possible
time. The financial statements show positive forecasts on
equity as there is an increasing trend on net income on a
five-year period of operation. The results turned out to be
better than expected: it is advisable to develop the market
by expanding the business through branching out into the
different cities in Capiz and outside Capiz.